Why low concentrations of salt enhance sweet taste

The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. An aggravating effect of high consumption frequencies was only shown for sweet taste (p = 0.036). Moreover, our data also showed that women were more sensitive than men to sour, bitter, and umami tastes (p values < 0.05), as well as that taste sensitivity decreases with age, especially after 50 years old (all tastes; p values < 0.05). These findings strengthen our knowledge about the influence of sex and age on taste sensitivity, and they provide knowledge on the influence of consumption habits related to hot drinks on taste sensitivity.

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Sweet and Umami Taste Perception Differs with Habitual Exercise in Males

Nutrients ◽

10.3390/nu11010155 ◽

2019 ◽

Vol 11 (1) ◽

pp. 155 ◽

Cited By ~ 6

Author(s):

Emma Feeney ◽

Laura Leacy ◽

Mark O’Kelly ◽

Niamh Leacy ◽

Abbie Phelan ◽

...

Keyword(s):

Food Intake ◽

Eating Behaviour ◽

Sweet Taste ◽

Taste Perception ◽

Taste Intensity ◽

High Concentration ◽

Umami Taste ◽

Perceived Intensity ◽

Low Concentrations ◽

Habitual Exercise

Taste is influenced by several factors. However, whether habitual exercise level is associated with differences in taste perception has received little investigation. The aim of this study was to determine if habitual exercise is associated with differences in taste perception in men. Active (n = 16) and inactive (n = 14) males, between ages 18–55, underwent two days of sensory testing, using prototypical taste stimuli of high and low concentrations for sweet, salt, bitter, sour, umami, and carbohydrate (maltodextrin). Mean perceived intensity and hedonic ratings were recorded. Eating behaviour was assessed by the three factor eating questionnaire and food intake by EPIC food frequency questionnaire (FFQ). There were moderate to large differences between the two groups in perceived intensity for sweet taste at the high concentration and umami taste at both high and low concentrations, with active males recording a higher perceived intensity (p < 0.05 for all). The active group also recorded a greater dislike for umami low and carbohydrate low concentration (p < 0.01). Salt, bitter and sour perception did not significantly differ between the two groups. FFQ analysis showed no difference in % energy from macronutrients between the groups. Eating behaviour traits correlated with sweet taste intensity and umami taste liking, independent of activity status. Results indicated that sweet and umami taste perception differ in active compared to inactive males. Habitual exercise level should be considered in taste perception research and in product development. Whether differences in taste perception could be one factor influencing food intake and thus energy balance with habitual exercise warrants further investigation.

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Immunomodulatory Effect of Sodium Saccharin and Potassium Acesulfame in BALB/C Mice in Short-Term Trials

Journal of Drug Delivery and Therapeutics ◽

10.22270/jddt.v10i6.4534 ◽

2020 ◽

Vol 10 (6) ◽

pp. 1-10

Author(s):

Asma Remil ◽

Mohammed Benali

Keyword(s):

Histological Study ◽

Sweet Taste ◽

Significant Rise ◽

Radial Immunodiffusion ◽

Short Term ◽

Single Radial Immunodiffusion ◽

Low Concentrations ◽

Sodium Saccharin ◽

Cervical Dislocation ◽

Subcutaneous Immunization

Introduction: Sweeteners are molecules that give a sweet taste to a foodstuff. The question of the correct use of sweeteners is still being studied because the results of investigations are often contradictory. Objective: the current study aims at evaluating the risk of short-term immunotoxicity induced by sodium saccharin and potassium acesulfame in BALB/c mice. Methods: Animals are given low concentrations of sweeteners (0%, 0.5%, 1%, 2%) in drinking water for 90 days. During this period, a subcutaneous immunization is conducted. Blood is taken from the retro-orbital sinus and the animals are sacrificed by cervical dislocation. Weight measurements and histological studies have involved spleen, thymus, bladder and lungs. Levels of immunoglobulins are measured by reversed single radial immunodiffusion. Results: A significant rise in the consumption of sweeteners is found in the groups receiving doses of 1% and 2% (p<0.05). Organ weight is not affected in both sexes (p>0.05). Histology shows no tissue abnormality of thymus and lungs in groups consuming sweeteners. However, histological disturbances of the spleen are observed in mice that have received the dose of 2%. Histological study of bladder has revealed hyperplasia in the groups receiving 1% and 2% of sweeteners. Immunodiffusion assay shows no change in immunoglobulin levels in the groups consuming sweeteners (p>0.05). Conclusion: Sweeteners have adverse effects on the immune system in BALB/c mice and induce histological abnormalities in the spleen and bladder. Keywords: Sweeteners, Saccharin, Potassium Acesulfame, Immunotoxicity, Immunoglobulins, Reversed single Radial Immunodiffusion.

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Elaboración de Chocolate con Espirulina (Spirulina Máxima) Endulzado con Stevia y Frutas Deshidratadas

KnE Engineering ◽

10.18502/keg.v3i1.1410 ◽

2018 ◽

Vol 3 (1) ◽

pp. 28

Author(s):

Ahmed El Salous ◽

Nadia Cadena ◽

Corina Mosquera ◽

Tatiana Martínez

Keyword(s):

Sweet Taste ◽

Human Consumption ◽

Technical Standard ◽

Spirulina Maxima ◽

Sensory Acceptance ◽

The People ◽

Low Concentrations ◽

Protein Fiber ◽

Microbiological Parameters ◽

Fruit Flavor

The present research is based on elaborating a chocolate bar with spirulina sweetened with stevia and dehydrated fruits, generating an alternative of consumption for the people who like the innovation of the chocolate.The treatments were mainly based on concentrations of cocoa dough (Arriba), dehydrated fruits (pineapple, banana, orange) and esperulin, obtaining as a product of the major sensory acceptance that treatment based on 69% cocoa dough, 20% Dehydrated fruit (pineapple and banana) and 5% spirulina. The Tukey's test was applied to the five percent of the probability in which it was possible to differentiate from the others treatments for its excellent attributes in brightness, sweet taste, fruit flavor and residual sweetness that it possessed.Nutritional results were given as protein with 15.47 g, dietary fiber 11.91 g in 100 grams serving. This indicates that it has a high content of protein, fiber and low concentrations of sucrose; because sugar comes from dehydrated fruits. The microbiological parameters showed that the product complies with the Ecuadorian technical standard NTE INEN 621: 2010, giving evidence that it is fit for human consumption. Key words: Spirulina, dehydrated fruits, stevia, cocoa Arriba.

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NATURAL SWEETENERS AND ITS USE IN PHARMACEUTICAL INDUSTRY

10.14293/s2199-1006.1.sor-.ppcriny.v1 ◽

2021 ◽

Author(s):

Ankit Majie

Keyword(s):

Pharmaceutical Industry ◽

Bitter Taste ◽

Calorific Value ◽

Sweet Taste ◽

Artificial Sweeteners ◽

Diabetic Patients ◽

Steroidal Saponins ◽

Volatile Oils ◽

Low Concentrations ◽

Wide Range

Natural sweeteners and artificial sweeteners are the two available sweeteners available for use in pharmaceutical industry. The sweeteners are used as excipients to improve the perception of taste and to mask the bitter taste of some drugs. The use of natural sweeteners is increasing due to their lower toxicity than the artificial ones. Natural sweeteners, especially the non-saccharide sugars are non-toxic, have low calorific value and super sweet (100-10,000 times more sweet than artificial sweeteners). Moreover, they are easily available in nature and can be consumed by the diabetic patients. The secondary metabolite responsible for sweet taste can be grouped under, dihydrochalcones, proteins, polyols, volatile oils, terpenoids, steroidal saponins, etc. They are effective at low concentrations, stable at varying temperature range, non-carcinogenic, compatible with a wide range of drug substance and other excipients in the formulation. In pharmaceutical industry, they are currently used to prepare liquid, oral preparations, prepare the syrup base, employed in coating of pills and tablets and a vehicle for many drugs. The low-calorie value helps to prevent obesity and can be easily consumed by overweight individuals. Most of the natural sweeteners are nutritive so it provides additional nutrition. But, the mixing of natural sweeteners with the substandard artificial ones needs to be controlled.

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Microtubule nucleation sequence studied by time-resolved x-ray scattering and electron microscopy

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100077402 ◽

1983 ◽

Vol 41 ◽

pp. 766-767

Author(s):

Eva-Maria Mandelkow ◽

Eckhard Mandelkow ◽

Joan Bordas

Keyword(s):

Electron Microscopy ◽

Dynamic Equilibrium ◽

Time Resolved ◽

X Ray ◽

Additional Information ◽

X Ray Scattering ◽

Low Concentrations ◽

Microtubule Growth ◽

Ray Patterns ◽

Ray Scattering

When a solution of microtubule protein is changed from non-polymerising to polymerising conditions (e.g. by temperature jump or mixing with GTP) there is a series of structural transitions preceding microtubule growth. These have been detected by time-resolved X-ray scattering using synchrotron radiation, and they may be classified into pre-nucleation and nucleation events. X-ray patterns are good indicators for the average behavior of the particles in solution, but they are difficult to interpret unless additional information on their structure is available. We therefore studied the assembly process by electron microscopy under conditions approaching those of the X-ray experiment. There are two difficulties in the EM approach: One is that the particles important for assembly are usually small and not very regular and therefore tend to be overlooked. Secondly EM specimens require low concentrations which favor disassembly of the particles one wants to observe since there is a dynamic equilibrium between polymers and subunits.

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The CM120 Biotwin: a high-contrast objective lens, optimum cryo-vacuum and improved EDX performance

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100139299 ◽

1995 ◽

Vol 53 ◽

pp. 584-585

Author(s):

Uwe Lücken ◽

Michael Felsmann ◽

Wim M. Busing ◽

Frank de Jong

Keyword(s):

Life Science ◽

Focal Length ◽

Objective Lens ◽

High Contrast ◽

Contrast Imaging ◽

X Ray ◽

Forming Mechanism ◽

Similar Image ◽

High Contrast Imaging ◽

Low Concentrations

A new microscope for the study of life science specimen has been developed. Special attention has been given to the problems of unstained samples, cryo-specimens and x-ray analysis at low concentrations.A new objective lens with a Cs of 6.2 mm and a focal length of 5.9 mm for high-contrast imaging has been developed. The contrast of a TWIN lens (f = 2.8 mm, Cs = 2 mm) and the BioTWTN are compared at the level of mean and SD of slow scan CCD images. Figure 1a shows 500 +/- 150 and Fig. 1b only 500 +/- 40 counts/pixel. The contrast-forming mechanism for amplitude contrast is dependent on the wavelength, the objective aperture and the focal length. For similar image conditions (same voltage, same objective aperture) the BioTWIN shows more than double the contrast of the TWIN lens. For phasecontrast specimens (like thin frozen-hydrated films) the contrast at Scherzer focus is approximately proportional to the √ Cs.

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Immunogold labeling of CMP-KDO synthetase produced by recombinant E. Coli cells

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100128900 ◽

1987 ◽

Vol 45 ◽

pp. 924-925

Author(s):

F. A. Durum ◽

R. G. Goldman ◽

T. J. Bolling ◽

M. F. Miller

Keyword(s):

Inclusion Bodies ◽

Large Scale ◽

Recombinant Dna ◽

Test System ◽

Cell Protein ◽

Gram Negative Bacteria ◽

Cytoplasmic Inclusions ◽

Isolation And Purification ◽

E Coli ◽

Low Concentrations

CMP-KDO synthetase (CKS) is an enzyme which plays a key role in the synthesis of LPS, an outer membrane component unique to gram negative bacteria. CKS activates KDO to CMP-KDO for incorporation into LPS. The enzyme is normally present in low concentrations (0.02% of total cell protein) which makes it difficult to perform large scale isolation and purification. Recently, the gene for CKS from E. coli was cloned and various recombinant DNA constructs overproducing CKS several thousandfold (unpublished data) were derived. Interestingly, no cytoplasmic inclusions of overproduced CKS were observed by EM (Fig. 1) which is in contrast to other reports of large proteinaceous inclusion bodies in various overproducing recombinant strains. The present immunocytochemical study was undertaken to localize CKS in these cells.Immune labeling conditions were first optimized using a previously described cell-free test system. Briefly, this involves soaking small blocks of polymerized bovine serum albumin in purified CKS antigen and subjecting them to various fixation, embedding and immunochemical conditions.

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Phase behavior of cationic and anionic surfactants at low concentrations

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100123878 ◽

1992 ◽

Vol 50 (1) ◽

pp. 694-695

Author(s):

E. Naranjo

Keyword(s):

Phase Behavior ◽

Structural Characterization ◽

Dynamic Systems ◽

Anionic Surfactants ◽

Intermolecular Forces ◽

Stable Form ◽

Surfactant Mixtures ◽

Low Concentrations ◽

Cationic And Anionic Surfactants ◽

General Method

Equilibrium vesicles, those which are the stable form of aggregation and form spontaneously on mixing surfactant with water, have never been demonstrated in single component bilayers and only rarely in lipid or surfactant mixtures. Designing a simple and general method for producing spontaneous and stable vesicles depends on a better understanding of the thermodynamics of aggregation, the interplay of intermolecular forces in surfactants, and an efficient way of doing structural characterization in dynamic systems.

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Kinetics of Various 99mTc-Sn-Pyrophosphate Compounds in the Rat

Nuklearmedizin ◽

10.1055/s-0037-1620623 ◽

1977 ◽

Vol 16 (04) ◽

pp. 157-162 ◽

Cited By ~ 1

Author(s):

C. Schümichen ◽

B. Mackenbrock ◽

G. Hoffmann

Keyword(s):

Normal Saline ◽

Half Life ◽

Compound A ◽

Short Half Life ◽

Low Concentrations ◽

The Stability ◽

Kinetics Of ◽

In Vitro Stability

SummaryThe bone-seeking 99mTc-Sn-pyrophosphate compound (compound A) was diluted both in vitro and in vivo and proved to be unstable both in vitro and in vivo. However, stability was much better in vivo than in vitro and thus the in vitro stability of compound A after dilution in various mediums could be followed up by a consecutive evaluation of the in vivo distribution in the rat. After dilution in neutral normal saline compound A is metastable and after a short half-life it is transformed into the other 99mTc-Sn-pyrophosphate compound A is metastable and after a short half-life in bone but in the kidneys. After dilution in normal saline of low pH and in buffering solutions the stability of compound A is increased. In human plasma compound A is relatively stable but not in plasma water. When compound B is formed in a buffering solution, uptake in the kidneys and excretion in urine is lowered and blood concentration increased.It is assumed that the association of protons to compound A will increase its stability at low concentrations while that to compound B will lead to a strong protein bond in plasma. It is concluded that compound A will not be stable in vivo because of a lack of stability in the extravascular space, and that the protein bond in plasma will be a measure of its in vivo stability.

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