Use Of Sucralose Research Articles

Environmental life cycle assessment of production of the non-nutritive sweetener sucralose (E955) derived from cane sugar produced in the United States of America: The SWEET project

PurposeThere is increasing concern about the detrimental health effects of added sugar in food and drink products. Sweeteners are seen as a viable alternative. Much work has been done on health and safety of using sweeteners as a replacement for added sugar, but very little on their sustainability. This work aims to bridge that gap with a life cycle assessment (LCA) of sucralose derived from cane sugar grown in the United States of America (USA).MethodsAn attributional, cradle-to-gate LCA was conducted on sucralose production in the USA. Primary data were derived from literature for the chlorination process, and all other data from background sources. Results are reported via the ReCiPe 2016 (H) method, with focus given to land use, global warming potential (GWP), marine eutrophication, mineral resource scarcity, and water consumption. Because sucralose has a much greater perceived sweetness than sugar, impacts are expressed both in absolute terms of 1 kg mass and in relative sweetness equivalence terms to 1 kg sugar. Scenario modelling explores the sensitivity of the LCA results to change in key parameters. This research was conducted as part of the EU Horizon 2020 project SWEET (Sweeteners and sweetness enhancers: Impact on health, obesity, safety and sustainability).Results and discussionGWP for 1 kg sucralose was calculated to be 71.83 kgCO2-eq/kg (sugar from sugarcane is 0.77 kgCO2-eq/kg). However, on a sweetness equivalence basis, GWP of sucralose reduces to 0.12 kgCO2-eq/kgSE. Production of reagents was the main contributor to impact across most impact categories. Sugar (starting material for sucralose production) was not a majority contributor to any impact category, and changing the source of sugar has little effect upon net impact (average 2.0% variation). Instead, uncertainty in reference data is a greater source of variability: reagent use optimization reduces average impact of sucralose production by approximately 45.4%. In general, sucralose has reduced impact compared to sugar on an equivalent sweetness basis, however, due to data uncertainty, the reduction is not significant for all impact categories.ConclusionThis LCA is the first for sucralose produced from cane sugar produced in the USA. Results indicate that sucralose has the potential to reduce the environmental impact of replacing the sweet taste of sugar. However, data were derived from literature and future collaboration with industry would help in reducing identified uncertainties. Accounting for functional use of sucralose in food and drink formulations is also necessary to fully understand the entire life cycle impact.

The Controversy: Whether Sucralose Could Increase Blood Glucose in The Body?

Sucralose is the most used artificial sweetener around the world, accounted for 30% of the global low-calorie sweetener market in 2016. According to the inspection of 19915 pre-packaged foods in Hong Kong, sucralose is the most used non-nutritive sweetener, followed by acesulfame. In addition to the food industry, sucralose can also be used as one kind of subsidiary materials for correcting taste in suspension agent, oral liquid, tablets, and granules, which could cover up the bitter taste of medicines such as aspirin or traditional Chinese medicine compound. The Food and Drug Administration (FDA) had approved the use of sucralose, but whether sucralose intake has effect on blood glucose is not clarified clearly. For this purpose, we collected and summarized the clinical studies to evaluate the effect of sucralose intake on blood glucose since 1996 from PubMed database, hope it may provide some evidence for sucralose applications in food excipient or drug sweet excipient.

46-LB: Effect of Nonnutritive Sweetener (Sucralose) on Gut Microbiome in Asian Indian adults with Type 2 Diabetes—A Randomized Clinical Trial

Background: Non-Nutritive Sweeteners (NNS) can help reduce calorie intake when substituted for added sugar. Some studies have reported detrimental effect of NNS on gut microbiome when given at high doses in animal models. Clinical studies have been done mostly in small sample sizes. This study aims to evaluate the effect of using sucralose in coffee, tea and fruit juices on gut microbiome in Asian Indian adults with type 2 diabetes (T2D). Method: A parallel arm, randomized trial was carried out for 12 weeks in adults with T2D aged 30-50 yrs and glycated haemoglobin between 7-11 %. Participants were randomized into Intervention group (sucralose added in beverages) and Control group (No sucralose). Both groups received standard of care for diabetes. Faecal samples were collected from participants, V3-V4 libraries were generated and sequenced using illumina Miseq NGS. Alpha and beta diversity were derived for both groups to assess within and between groups changes. Ratio of fermicutes to bacteroidetes was also computed. Results: Interim data of 38 participants who completed the study (Control group, n=14 and Intervention group, n=24) was analysed for changes in operational taxonomical units (OTU) of gut microbiome. Major phyla detected across all samples were Fermicutes, Actinobacteria, Bacteroidetes, Proteobacteria and Verrucomicrobiota. Alpha and beta diversity analysis showed no significant changes between intervention and control groups. Fermicutes to bacteroidetes ratio did not show any significant difference between groups. At end of 12 weeks significant reduction in body weight (p<0.004) and body fat % (p<0.04) was observed in the intervention group. Conclusion: Use of sucralose in beverages produced no significant change in gut microbiome in Asian Indian adults with T2D but helped in reduction of body weight and body fat. Clinical trial registry: CTRI/2021/04/032686 Disclosure V. Mohan: None. K. Abirami: None. G. Rajagopal: None. P. Soundararajan: None. R. Unnikrishnan: None. R. Anjana: None. S. Vasudevan: None. K. Kamala: None. Funding Zydus Wellness Products Ltd.

Low Dose of Sucralose Alter Gut Microbiome in Mice.

Sucralose is a non-nutritive artificial sweetener (NNS) used in foods or beverages to control blood glucose levels and body weight gain. The consumption of NNS has increased in recent years over the world, and many researches have indicated long-term sucralose administration altered the gut microbiome composition of mice. These studies all focus on the US Food and Drug Administration (FDA) defined acceptable daily intake (ADI), approximately 5 mg/kg BW/day for human. In our study, mice were given with T1-4 (0.0003, 0.003, 0.03, and 0.3 mg/mL) of sucralose, respectively, Control group mice were given normal water. In particular, 0.3 mg/mL of sucralose was equal to the ADI (5 mg/kg BW/day). After 16 weeks, all mice were weighted and sacrificed, the liver of each mouse was isolated and weighed, segments of jejunum, ileum and colon were collected for H&E-stained. The contents of jejunum, ileum, cecum and colon were collected for 16S rRNA gene sequencing. The results showed sucralose administration affects the intestinal barrier function evidenced by distinct lymphocyte aggregation in ileum and colon while not change the mice body weight. The 16S rRNA gene sequencing of the mice gut microbiome suggested sucralose administration significantly changed the composition of gut microbiota, especially in T1 and T4 group. For example, a reduction of probiotics abundance (Lachnoclostridium and Lachnospiraceae) was found in cecum of T4 group mice compared with Control group. On the other hand, Allobaculum, which was reported positively correlated with diabetes, was increased in the T1 and T4 group. In addition, the potential pathogens, including Tenacibaculum, Ruegeria, Staphylococcus were also increased in jejunum, ileum and colon by sucralose administration in T1 and T4 group. These new findings indicate that low dose of sucralose (T1) alter gut microbiome in mice, and these adverse health effects are equal to ADI level (T4). Overall, our study provides guidance and suggestions for the use of sucralose in foods and beverages.

Changes in the Presence of Nonnutritive Sweeteners, Sugar Alcohols, and Free Sugars in Australian Foods

BackgroundIn parallel with growing consumer interest in reducing sugar intake, manufacturers have increased availability of food and beverage products containing nonnutritive sweeteners (NNSs). However, emerging evidence indicates that specific NNS types have differential effects on cardiometabolic health. ObjectiveThis study examined overall changes in the presence of NNSs, sugar alcohols, and free sugars in the Australian food supply and the use of specific NNS types. Participants/settingData for 21,051 products in 2015 and 21,366 products in 2019 were extracted from The George Institute’s FoodSwitch database. Main outcome measuresThe proportion of products containing NNSs, sugar alcohols, free sugars, and a combination of these, as well as proportion of products containing specific NNS types. Statistical analyses performedChanges between 2015 and 2019 were examined using Pearson χ2 tests. ResultsBetween 2015 and 2019, there was a significant increase in the proportion of food and beverage products containing NNSs (from 3.8% to 4.3%; P < .001) and a significant decrease in products containing free sugars (from 62.7% to 59.9%; P < .001),) driven primarily by nondairy beverages. There were changes in the use of specific NNS types between 2015 and 2019, with a large increase in the use of steviol glycosides (from 33.7% to 50.2%) and a large decrease in the use of sucralose (from 42.4% to 30.5%), aspartame (from 21.0% to 14.4%), and acesulfame K (from 57.4% to 27.7%) (P < .05 for all). ConclusionsThese findings on the use of different NNS, sugar alcohol, and free sugar ingredients and combinations provide important research insights and will be useful in informing government policies that address sugars and other sweeteners in Australian foods.

Quantification and cytotoxicity of degradation products (chloropropanols) in sucralose containing e-liquids with propylene glycol and glycerol as base

Electronic cigarettes (e-cigarettes) have gained increasing popularity in recent years, mostly because they are supposed to be less harmful than regular cigarettes. Therefore, it is highly imperative to investigate possible noxious effects to protect the consumers. E-liquids consist of propylene glycol, glycerol, aroma compounds and sweeteners. One of these sweeteners is a chlorinated version of sucrose, namely sucralose. The aim of this work was to investigate degradation products of sucralose in the presence of propylene glycol and glycerol at different temperatures of commercially available e-cigarettes. Chemical analysis and biological tests were simultaneously performed on e-liquid aerosol condensates. The results of the chemical analysis, which was executed by employing GC‐MS/GC-FID, demonstrated high amounts of various chloropropanols. The most abundant one is extremely toxic, namely 3-chloropropane-1,2-diol, which can be detected at concentrations ranging up to 10,000 mg/kg. Furthermore, a cytotoxicity investigation of the condensates was performed on HUVEC/Tert2 cells in which metabolic activity was determined by means of resazurin assay. The cellular metabolic activity significantly decreased by treatment with e-liquid aerosol condensate. Due to the results of this study, we advise against the use of sucralose as sweetener in e-liquids.

Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose

Limiting the consumption of high-calorie foods and juices of many consumers in different age to avoiding many diseases such as diabetes, obesity, tooth decay, heart diseases, and arteriosclerosis, are important issues and challenges for nutritionists and the food industry. Therefore, the aim of this study was to produce a low-calorie pomegranate juice by replacing sucrose with sucralose at different levels. Five low-calorie pomegranate juice formulae were prepared mainly from pomegranate pulp then sweetened using sucrose and replacement with sucralose (Su) (25, 50, 75, and 100%) and evaluated the physicochemical and sensory properties of the resultant juice during storage period for 6 months at ambient temperature. The obtained results showed that the increase in the replacing levels of the sucralose led to a decrease in the total carbohydrate content and total calories. The results concluded that the use of sucralose as a replacement for sucrose at a level of 50% recorded a high score of sensory evaluation in terms of taste and general acceptance, compared with the other treatments ever after 6 months of storage at room temperature. Sensory characteristics indicated that the low calories pomegranate juice had good color, taste, mouth-feel during storage periods.

Separation of Sucralose in Food Samples using Amines as Background Electrolyte Supported with DFT Calculations

Background: Sucralose is a high intensity artificial sweetener and chemically known as 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside. It is used as a sweetener and flavour enhancer in foods and beverages. Due to its high stability at wider temperatures and pH, it made its applicability in various food products throughout the world. As per Joint FAO/WHO Expert Group on Food Additives (JECFA) in 1990, the daily intake of sucralose is 0-15 mg/kg body weight. The literature reports suggest that sucralose has a possible health threat due to the presence of chlorine groups, thereby leading to several illnesses. The growing interest in the use of sucralose (SCL) in the foods makes it necessary in developing a fast, reliable, cost effective and reproducible analytical method to determine SCL in food samples. The detection of sucralose and other carbohydrates like fructose, glucose and sucrose is a challenging task owing to its: (i) unavailability of the charged functions and (ii) lack of absorption of strong chromophoric nature in the UV region. Therefore, separation of non-absorbing neutral molecules needs a careful procedure with suitable electrolyte systems. Methodology: An indirect UV detection capillary electrophoretic method is described for the separation of sucralose in different food samples. It was achieved by nucleophile substitution (SN2) in the presence of amine as background electrolytes. The morpholine buffer showed good buffering capacity in terms of migration time (&lt; 8.0 min) and baseline stability when compared to other amine buffers (ethylamine, piperidine, triethylamine). The analytical applications of proposed method showed by recovery percentages of sucralose in real and spiked samples on intra and inter-day basis at optimum experimental conditions of 0.2 M buffer concentration and pH 12.0 at 230 nm UV detection. Results: The selection of BGE, UV detection wavelength, buffer concentration, buffer pH, cassette temperature and applied voltage was optimized to enhance the sensitivity and selectivity of the separation method. Recoveries obtained were ranging from 96.87 to 98.82% for real samples and 94.45 to 98.06% for spiked samples, respectively. Linearity was studied in the range of 2-10 mM, and showed a correlation coefficient of 0.9942. LOD and LOQ were found to be 0.3804 mg L-1 and 1.5215 mg L-1 with % RSD (n = 5) ± 1.27 and 1.19% with respect to migration time and peak area. Furthermore, to better understand the separation of sucralose with amine buffers, were investigated computationally using HOMO-LUMO calculations. The obtained results showed that the band gap decreases in the presence of amine moiety irrespective of its nature. Conclusion: In the study, a novel background electrolytic system was successfully applied to separate sucralose using indirect UV detector with capillary electrophoresis. The FTIR results confirmed that the interaction of sucralose with different amine buffers to better understand the separation chemistry behind sucralose and amine complexes. Moreover, computational results indicate that the direction of charge transfer from the amine functionality to the glucofuranosyl ring in each amine derivative of sucralose confirms the strong interaction between sucralose and amines, which led to the baseline separation of sucralose in different food samples.

Use of sucralose and caffeine as tracers of human waste in a coral reef ecosystem

Over the past ten years, divers have noted a decrease in healthy coral cover and an increase in benthic algae in Vatia Bay, on the island of Tutuila, American Samoa. The cause for this is unknown, but one hypothesis is that nutrient pollution from the local village may be driving the coral decline. Excess nutrients (especially nitrogen and phosphorus) can impact corals directly by lowering fertilization success, and reducing both photosynthesis and calcification rates, or indirectly such as through stimulation of the growth of benthic algae. Declining coral health adversely affects the biodiversity of the Bay and likely decreases ecosystem services. The objectives of this study were to determine the nutrient status of Vatia Bay (i.e. are levels elevated) and attempt to use caffeine and sucralose as tracers to assess the potential importance of human waste to the nutrient budget of the system.Water samples were collected monthly at sixteen sites, selected using a stratified random design, for analysis of nitrate, nitrite, ammonium, urea, total nitrogen, orthophosphorus, total phosphorus, silica and salinity. These data confirm that nutrient concentrations are elevated in the Bay, when compared to territorial water quality standards (total nitrogen < 0.15 mg N/L; total phosphorus < 0.02 mg P/L). Land based contributions of phosphorus and reactive nitrogen can enter the environment from a variety of sources, but in Vatia the most likely sources are piggeries and septic systems. Analysis of water samples for tracers of human waste (caffeine and sucralose) confirmed that human derived nutrients are contributing to the nutrient budget of the Bay. Caffeine was detected in 82% of samples and sucralose was detected in 51% of samples, definitively confirming that human waste is reaching the Bay. Additionally, sucralose concentrations are significantly correlated with some nutrient constituents, including urea, a major component of waste. These data are useful not only to enhance the understanding of the role that anthropogenic nutrients play in the biodiversity and ecosystem health of the Bay, but also serve as an important “baseline” against which to measure future change.

Trends in the Use of Low and No-Calorie Sweeteners in Non-Alcoholic Beverages in Slovenia.

Excessive sugar intake and the associated increased obesity risk indicate that food reformulation is needed. Non-alcoholic beverages are often high in free sugars, making reformulation with low and no-calorie sweeteners (LNCS) a common choice. Our knowledge of the use of LNCS in the European food supply is, however, very limited. This study aimed to evaluate the trends in the use of LNCS in different non-alcoholic beverages in the Slovenian food supply over the course of two years. We assessed which LNCS are most used and how the use of LNCS affects energy and sugar content. We analyzed labeling information of non-alcoholic beverages in selected grocery stores, covering the majority of the Slovenian food supply. Selected grocery stores were located in the capital city (Ljubljana). LNCS were present in 13.2% and 15.5% of non-alcoholic beverages in the years 2017 and 2019, respectively. The use of LNCS has significantly increased only in energy drinks (p < 0.01). The most used LNCS in 2017 were acesulfame K, aspartame, and cyclamates. In 2019 the use of sucralose increased significantly (p < 0.01) to become the second most used LNCS. Energy and sugar content varied between subcategories, which depended on the presence of added sugar and LNCS. Comparison between the energy value and the presence of the LNCS showed an almost 50% lower energy content of beverages containing both added sugar and LNCS (E2017 = 92.8 kJ; E2019 = 96.2 kJ per 100 mL), compared with beverages with only added sugar (E2017 = 161.8 kJ; E2019 = 159.0 kJ per 100 mL). In beverages sweetened only with LNCS, the difference was even more noticeable (E2017 = 22.3 kJ; E2019 = 14.3 kJ per 100 mL). Results show that the use of LNCS can help producers reduce the energy value of non-alcoholic beverages. Still, compared to other countries, the offer of such products in the Slovenian food supply is relatively low. However, due to possible public health risks of excessive use of LNCS, producers should be further encouraged for reformulation and production of less sweet products without LNCS, enabling consumers to adapt to less sweet taste of beverages. Further monitoring of LNCS in the food supply is therefore recommended, preferably also with consideration of sales data.

Substitution partielle du saccharose par des édulcorants intenses non nutritifs dans des marmelades d'oranges amères: effets sur les paramètres de qualité et la réponse glycémique postprandiale aiguë chez des volontaires sains

Background: Overconsumption of added sugars, particularly refined sugars, has been shown to be associated with adverse health concerns. Aim: The present study aimed to elaborate calorie-reduced marmalades with nutritional benefits as well as satisfactory sensory properties, in order to reduce sugar intake without compromising consumers' acceptance. Materials and methods: Two formulas of sugar-reduced marmalades were elaborated by substituting 30% of sucrose with different commercial non-nutritive sweeteners: a blend of aspartame-acesulfame-K and sucralose. Physico-chemical, sensory, and microbiological analyses were carried out, in comparison with control sample marmalade. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min after consumption of marmalades. Results: Marmalade quality characterization revealed a significant effect of sucrose substitution on dry extract, Brix, reducing sugars, aw, and CIE Lab color parameters, but not on pH and acidity. The microbiological analysis highlighted that marmalades’ sanitary quality was in accordance with safety standards. Interestingly, sensory analysis by trained panelists showed that the substitution of sucrose by an intense sweetening substance did not impair the sensory properties. Our data also indicate that consumption of calorie-reduced marmalades significantly reduced acute postprandial glycemic responses in healthy volunteers; this effect was more pronounced with sucralose. Conclusions: Taken together, our results showed that the use of sucralose can constitute a relatively healthy choice for food basket of families, in particular for those with high risk of lifestyle-related diseases. Keywords: Citrus marmalade, Aspartame-acesulfame-K, Sucralose, Calories reduction, Quality, Glycemic response.

Use of sucralose in foods heated during manufacturing does not pose a risk to human health

Regulatory agencies around the world have found sucralose to be a safe ingredient for use in food. A recent review by the German Federal Institute for Risk Assessment (BfR) hypothesized that sucralose use in foods heated during their manufacture might pose a health risk, by resulting in the formation of certain chlorinated compounds; specifically, polychlorinated dibenzodioxins (PCDDs), polychlorinateddibenzofurans (PCDFs) and/or free or bound 3-monochloropropanediol (3-MCPD), some of which are considered potential carcinogens. The BfR further encouraged the European Food Safety Authority (EFSA), which is in the process of conducting a staged re-evaluation of a range of food additives, including sucralose, to specifically address their hypothesis. This paper reports the results of new studies requested by EFSA to analyze for the presence of PCDDs, PCDFs and 3-MCPDs in a range of foods. As requested, foods were prepared with typical sucralose use levels and thermally processed under typical food processing conditions. The presence of the compounds of interest were analyzed using validated and accepted analytical methods (e.g. US Environmental Protection Agency (EPA); American Oil Chemists Society (AOCS)). The results of these new analytical studies show no evidence for the formation of these compounds due to sucralose presence. This paper also reports a critical analysis of the studies cited in the BfR review as the basis for its hypothesis. This analysis shows that the cited studies do not represent food manufacturing conditions and are thus not reliable for predicting the fate of sucralose in foods. This work reaffirms that sucralose is safe for use in food manufacture, including when heating is required.

Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response

High consumption of sugar contributed in increasing the rate of several diseases like obesity and type 2 diabetes. To overcome this problem, sweeteners might be suggested as an alternative to substitute sucrose. Meanwhile, sucrose plays functional roles added to taste. This study aimed to assess the effect of partial replacement of sucrose by natural sweeteners in place of artificial, to low sugar strawberry jams on physico-chemical quality, safety, sensory and nutritional properties. Three formulas of sugar reduced strawberry jams were elaborated by substituting sucrose by artificial (sucralose) and natural (Stevia, fructose) sweeteners. Quince puree was added to improve quality parameters. Physico-chemical, microbiological, textural and sensory analyses were carried out. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min post consumption of jams. Jam quality characterization revealed a significant effect of this substitution on jam pH, acidity, and soluble solids (Brix). Sanitary quality was in compliance with safety standards. Furthermore, changes in textural properties (Firmness, Adhesiveness) were observed upon to the sweeteners used. In contrast, partial substitution of sucrose by fructose or Stevia did not impair jam sensory properties and consumers’ acceptance, but the use of sucralose has compromised consumers’ acceptance. Interestingly consumption of sugar reduced jams significantly lowered acute post-pandrial glycaemic responses in healthy volunteers. Taken together, our results showed that Stevia could not only be a natural food sweetener used in jams, but also a relatively healthy choice for food basket of families with high risk of life style related diseases.

Sucralose causes non-selective CD4 and CD8 lymphotoxicity via probable regulation of the MAPK8/APTX/EID1 genes: An in vitro/in silico study.

One of the most widely used sweeteners in the world is sucralose. With sweetening power 600 times greater than sucrose, its use grows among those who seek to cut calories. Research shows that when heated, sucralose generates toxic products that attack the organism and interact with DNA. Our objective was to test this sweetener under unheated conditions and at average concentrations of consumption, evaluating parameters of cytotoxicity, genotoxicity, and immunotoxicity. For this purpose, we made use of lymphocyte cultures and the analysis of their CD3+ , CD4+ , and CD8+ subpopulations. In a complementary way, the mechanism of action is proposed here by computational methods. Our results showed that sucralose reduces non-selectively the total lymphocytes due to falls in the levels of the CD4+ , CD8+ , and CD4+ CD8+ subpopulations. We observed an increase in the level of DNA damage and a gradual incidence of structural changes in the lymphocyte chromosomal sets. It was possible to propose that sucralose modulates the gene expression, interfering especially with the MAPK8, APTX, and EID1 genes. This article presents the results of an evidence-based approach to the safety of human health in the use of sucralose. Finally, this study points out that sucralose has cytotoxic, genotoxic, and mutagenic effects in the concentrations and conditions tested in human lymphocyte cell culture.

Presence of Anthropogenic Markers in Water: A Case Study of the Guaporé River Watershed, Brazil

Southern Brazil is an agricultural region that is experiencing strong growth in both cereal and animal production. The intensification of agricultural practices, as well as the growing urbanization in this region, also generates strong anthropogenic pressures on the aquatic environment. In Brazil, the lack of sewage treatment and the wide use of waste (liquid or solid) for the fertilization of soils are likely to favor the spread of pharmaceuticals in the surrounding environment. Considering the benefits of the determination of anthropogenic markers in the environment, the study aimed to monitor the presence of carbamazepine (CBZ) and sucralose (SCR) in the Guaporé River, representative of a southern Brazilian rural watershed. Both carbamazepine and sucralose are measured in water by polar organic chemical integrative samplers (POCIS) (CBZ: lower than limit of detection (&lt; LOD) to 746 μg g−1 and SCR: &lt;LOD) and in the river biofilms (CBZ: &lt;LOD to 3.6 ng g−1 and SCR: &lt;LOD to 139.3 ng g−1) to give an overview of the level of aquatic contamination. The use of sucralose and carbamazepine as tracers of anthropogenic activity proved promising, as was the use of biofilms and POCIS as samplers. Biofilm and POCIS are two complementary techniques. Biofilms are able to identify contaminated environment sites by the capture of SCR as a human marker and POCIS are capable to capture the CBZ compounds with higher efficiency in polluted sites than biofilms.

Алгоритм использования сахарозаменителя сукралоза при разработке функциональных напитков

the article describes the requirements for functional products based on the substitutes and proves the effectiveness of the use of sucralose for the production of healthy drinks. Sucralose is a central component and its organoleptic properties should be used in modern functional foods. Sucralose is a relatively new intense sweetener and it can be used in a wide range of products. This article contains recipes of three beverages containing sucralose and shows their nutrients.

English

This study aimed to evaluate the effect of supplementation of sucralose and fructose on the metabolism of adolescent rats. Eighteen male Wistar rats were divided into 3 groups: control group (GC), fructose group (GF) treated with 50 mg/kg of fructose, and sucralose group (GS) receiving 50 mg/kg of sucralose for 24 days. The weight and feed intake were measured weekly. At the end of the experiment, some biochemical parameters, histopathology of the liver and biodistribution of the radiotracer 99mTc-sodium phytate in liver and blood were analyzed. The GF showed higher body weight only in the first week compared with GS and GC (p&lt;0.05). Histopathology and % ATI/g radiotracer 99mTc-sodium phytate in liver and blood were not different between the groups. The GF showed higher values ​​of aspartate aminotransferase activity, bilirubin, alkaline phosphatase activity and gamma glutamyl transferase activity, compared with the other groups (GC and GS) (p&lt;0.05). Activity of alanine aminotransferase and albumin level of GF were higher than GS (p&lt;0.05). For other parameters, no statistical difference was observed. It was concluded that the use of fructose during the experiment was able to alter hepatic enzymes, but on the other hands, the use of sucralose caused no change. &nbsp; Key words: Sucralose, fructose, adolescent rats, radiopharmaceutical.

Acute and long-term effects of sucralose on the water flea Daphnia magna on mobility, survival and reproduction at different temperature regimes

ABSTRACTSucralose is a food additive used as a substitute for sugar. Although the risk of negative effects in organisms exposed to sucralose in the natural environment is low, it is expected that the water concentrations of sucralose will continue to increase in the near future. Temperature in the aquatic ecosystem is also expected to increase, and this needs to be considered in ecotoxicological studies. Herein, we investigated if the water flea Daphnia magna could be affected by sucralose exposure both at optimal and elevated temperatures. No increased mortality or effects on mobility and fecundity were observed after sucralose exposure at any exposure temperature during the course of the experiment. An increase in temperature to 26°С reduced the time required to produce four generations of offspring. However, this result was observed across treatments; hence speeding up of life processes was caused by an increased temperature only and not sucralose exposure. A lack of deleterious effects on the acute and chronic endpoints, even at elevated temperatures, suggests a relative robustness of this species to sucralose. However, due to the extensive use of sucralose in combination with rising water temperatures, further investigations on possible long-term effects should be studied to evaluate potential early warning signals.

Safety of the proposed extension of use of sucralose (E 955) in foods for special medical purposes in young children

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion regarding the safety of the extension of use of the food additive sucralose (E 955) when added to dietary food for special medical purpose (FSMP) intended for young children aged from 1 to 3 years. Sucralose was evaluated by the EU Scientific Committee on Food (SCF) who established an acceptable daily intake (ADI) of 15 mg/kg body weight (bw). Sucralose is authorised in the EU for food use with exception for foods for young children. According to the applicant, the use of sweeteners is required to ensure palatable foods for the dietary management of patients whose compliance with the dietary regime (prescribed by healthcare professionals) is a key factor to their health. The exposure scenarios based on the proposed use by the applicant on the FSMP indicated that the total daily protein requirement (3 g protein/kg bw) could be covered by the product containing 400 mg sucralose/kg without exceeding the ADI. Also, exposure in other scenarios based on different assumptions was always below the ADI. Therefore, the ANS Panel concluded that the proposed extension of use of sucralose (E 955) in FSMP in young children aged from 1 to 3 years would not be of safety concern.

Demonstrating sucralose as a monitor of full-scale UV/AOP treatment of trace organic compounds

Due to the large number of trace organic compounds (TOrCs) in water and wastewater, their degradation during UV-based advanced oxidation (UV/AOP) is best monitored using a conservative indicator compound. The present study demonstrates the in situ use of sucralose, a widely consumed artificial sweetener, as a conservative probe for UV/AOP degradation of TOrCs. The main qualities of sucralose in this regard are its high concentration in wastewater effluent and surface water (enabling its direct detection), its resistance to direct UV photolysis, and its relatively slow reaction with hydroxyl radical. Degradation of sucralose was compared to the degradation of commonly detected TOrCs, across two AOPs (i.e. UV/H2O2 and UV/NO3), in both lab-scale and pilot-scale systems. In all cases, UV/AOP degradation of sucralose was slower than the degradation of the examined TOrCs, and is expected to be slower than the degradation of the majority of other environmentally relevant TOrCs. These results demonstrate the potential of sucralose as a conservative probe, to monitor the transformation of TOrCs during UV/AOP treatment. Furthermore, degradation of sucralose was slower than the degradation of many transformation products (generated during oxidation of TOrCs), implying that sucralose is also a valuable indicator for the decay of primary transformation products.