Journal articles: 'Sugar'

1

COULSTON, ANN M., and RACHEL K. JOHNSON. "Sugar and Sugars." Journal of the American Dietetic Association 102, no. 3 (March 2002): 351–53. http://dx.doi.org/10.1016/s0002-8223(02)90082-9.

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Debras, Charlotte, Eloi Chazelas, Bernard Srour, Emmanuelle Kesse-Guyot, Chantal Julia, Laurent Zelek, Cédric Agaësse, et al. "Total and added sugar intakes, sugar types, and cancer risk: results from the prospective NutriNet-Santé cohort." American Journal of Clinical Nutrition 112, no. 5 (September 16, 2020): 1267–79. http://dx.doi.org/10.1093/ajcn/nqaa246.

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ABSTRACT Background Excessive sugar intake is now recognized as a key risk factor for obesity, type 2 diabetes, and cardiovascular diseases. In contrast, evidence on the sugar–cancer link is less consistent. Experimental data suggest that sugars could play a role in cancer etiology through obesity but also through inflammatory and oxidative mechanisms and insulin resistance, even in the absence of weight gain. Objective The objective was to study the associations between total and added sugar intake and cancer risk (overall, breast, and prostate), taking into account sugar types and sources. Methods In total, 101,279 participants aged >18 y (median age, 40.8 y) from the French NutriNet-Santé prospective cohort study (2009–2019) were included (median follow-up time, 5.9 y). Sugar intake was assessed using repeated and validated 24-h dietary records, designed to register participants’ usual consumption for >3500 food and beverage items. Associations between sugar intake and cancer risk were assessed by Cox proportional hazard models adjusted for known risk factors (sociodemographic, anthropometric, lifestyle, medical history, and nutritional factors). Results Total sugar intake was associated with higher overall cancer risk (n = 2503 cases; HR for quartile 4 compared with quartile 1: 1.17; 95% CI: 1.00, 1.37; Ptrend = 0.02). Breast cancer risks were increased (n = 783 cases; HRQ4vs.Q1 = 1.51; 95% CI: 1.14, 2.00; Ptrend = 0.0007). Results remained significant when weight gain during follow-up was adjusted for. In addition, significant associations with cancer risk were also observed for added sugars, free sugars, sucrose, sugars from milk-based desserts, dairy products, and sugary drinks (Ptrend ≤ 0.01). Conclusions These results suggest that sugars may represent a modifiable risk factor for cancer prevention (breast in particular), contributing to the current debate on the implementation of sugar taxation, marketing regulation, and other sugar-related policies. This trial was registered at clinicaltrials.gov as NCT03335644.

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An Godshall, Mary. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 87, no. 1 (January 1, 2004): 286–87. http://dx.doi.org/10.1093/jaoac/87.1.286.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 89–91. http://dx.doi.org/10.1093/jaoac/72.1.89a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 73, no. 1 (January 1, 1990): 124–25. http://dx.doi.org/10.1093/jaoac/73.1.124.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 74, no. 1 (January 1, 1991): 146–47. http://dx.doi.org/10.1093/jaoac/74.1.146a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 115–16. http://dx.doi.org/10.1093/jaoac/75.1.115a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 140. http://dx.doi.org/10.1093/jaoac/76.1.140.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 77, no. 1 (January 1, 1994): 155–56. http://dx.doi.org/10.1093/jaoac/77.1.155a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 156–58. http://dx.doi.org/10.1093/jaoac/78.1.156a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 79, no. 1 (January 1, 1996): 221–23. http://dx.doi.org/10.1093/jaoac/79.1.221a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 81, no. 1 (January 1, 1998): 158–60. http://dx.doi.org/10.1093/jaoac/81.1.158a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 258–59. http://dx.doi.org/10.1093/jaoac/69.2.258a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 70, no. 2 (March 1, 1987): 293–94. http://dx.doi.org/10.1093/jaoac/70.2.293.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 71, no. 1 (January 1, 1988): 89–90. http://dx.doi.org/10.1093/jaoac/71.1.89.

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Makarem, Nour, Elisa V. Bandera, Joseph M. Nicholson, and Niyati Parekh. "Consumption of Sugars, Sugary Foods, and Sugary Beverages in Relation to Cancer Risk: A Systematic Review of Longitudinal Studies." Annual Review of Nutrition 38, no. 1 (August 21, 2018): 17–39. http://dx.doi.org/10.1146/annurev-nutr-082117-051805.

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High sugar intake may increase cancer risk by promoting insulin–glucose dysregulation, oxidative stress, inflammation, and body adiposity, but epidemiologic evidence is unclear. Associations between dietary sugars and lifestyle-related cancer risk from longitudinal studies were evaluated. We systematically searched PubMed, Embase, and CINAHL and identified 37 prospective cohort studies (1990–2017) reporting multivariable adjusted risk estimates for dietary sugars in relation to cancer. Of 15 and 14 studies on total sugar and sucrose respectively, 11 reported a null association in relation to cancer. Of 14 studies on fructose, 8 reported null associations, and 2 reported protective and 4 reported detrimental associations. In two of five studies on added sugars, a 60–95% increased cancer risk was observed with higher intakes. In 8 of 15 studies on sugary foods and beverages, a 23–200% higher cancer risk was observed with higher sugary beverage consumption. In conclusion, most studies were indicative of a null association, but suggestive detrimental associations were reported for added sugars and sugary beverages.

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Fernandes, Tatiana, Ana Faria, and Helena Loureiro. "Sources of Free and Added Sugars and Their Nutritional Impact in Diabetic Patients." Diabetology 3, no. 4 (December 12, 2022): 634–38. http://dx.doi.org/10.3390/diabetology3040049.

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A high consumption of sugar leads to an increase in caloric intake, which in turn will lead to a higher risk of developing health issues. Foods contain both naturally occurring sugars and added sugars. The World Health Organization recommends that the daily intake of free sugars be below 10% of the total daily energy intake. Food performs a key role in maintaining an adequate glycaemic control in people with diabetes. However, there is a low compliance to dietary recommendations, namely in the amount of sugar intake. This review article aims to assess and compare the intake of various types of sugars in the general population and among individuals with and without a diabetes diagnosis, identify the food sources that contribute to the intake of free and added sugars, and understand their impact on health. Studies performed on the general population found that the consumption of sugar was high, and that children and teens are more likely to exceed the recommended amounts. It was found that diabetics consume less total and added sugar than non-diabetics, as well as a less sugary drinks. Guidelines and public health policy measures aimed at limiting the intake of free and added sugars are needed in order to minimize the consumption of foods high in empty calories.

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Amoutzopoulos, Birdem, Toni Steer, Caireen Roberts, David Collins, and Polly Page. "Free and Added Sugar Consumption and Adherence to Guidelines: The UK National Diet and Nutrition Survey (2014/15–2015/16)." Nutrients 12, no. 2 (February 1, 2020): 393. http://dx.doi.org/10.3390/nu12020393.

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Monitoring dietary intake of sugars in the population’s diet has great importance in evaluating the efficiency of national sugar reduction programmes. The study objective was to provide a comprehensive assessment of dietary sources of added and free sugars to assess adherence to public health recommendations in the UK population and to consider the impact of different sugar definitions on monitoring. The terms “added sugar” and “free sugar” are different sugar definitions which include different sugar components and may result in different sugar intakes depending on the definition. Dietary intake of added sugars, free sugars and seven individual sugar components (sugar from table sugar; other sugars; honey; fruit juice; fruit puree; dried fruit; and stewed fruit) of 2138 males and females (1.5–64 years) from the National Diet and Nutrition Survey (NDNS) 2014–2016, collected using a 4 day estimated food diary, were studied. Added and free sugar intake accounted for 7% to 13% of total energy intake respectively. Major sources of free sugar intake were “cereals and cereal products”, “non-alcoholic beverages”, and “sugars, preserves, confectionery”. Differences between added and free sugar intake were significantly large, and thus use of free sugar versus added sugar definitions need careful consideration for standardised monitoring of sugar intake in relation to public health.

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BAKER, CHARLES W. "Sugar Association response to “Sugar and sugars: Myths and realities”." Journal of the American Dietetic Association 102, no. 6 (June 2002): 776. http://dx.doi.org/10.1016/s0002-8223(02)90174-4.

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Husiatynska, Nataliia, Nataliia Hryhorenko, Olha Kalenyk, Mykola Husiatynskyi, and Svitlana Teterina. "Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (August 30, 2021): 17–24. http://dx.doi.org/10.15587/1729-4061.2021.237785.

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The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have been built, depending on such factors as the degree of pressing, the initial content of solids and sugars in the stalks. A procedure for calculating the yield of pressed juice, cake, and the content of total sugars has been devised, according to which the preliminary pressing of the stalks ensures the extraction of juice in the range of 25‒35 %, the yield of the pressed cake is 75‒65 % on average, with a sugar content exceeding 60 %. It has been experimentally established that the use of the anti-current process of extraction of sugar substances from the pressed cake ensures their complete extraction from raw materials. The rational parameters for this process have been defined. At a temperature of 66–70 °C and a duration of 20 minutes, it is possible to obtain an extract whose content of solids is 13.0 %, total sugars ‒ 11.10 %, and whose purity is 85.38 %. The research was carried out in order to intensify the extraction of sugar substances from sweet sorghum plant raw materials, to improve the technical level of the extraction process, and implement the devised method under industrial conditions. Further implementation of these results in the food industry could make it possible to establish the production of a wide range of sugar-containing products, both organically and as a natural substitute for sugar in food products.

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Griebel-Thompson, Adrianne K., Abigail Murray, Katherine S. Morris, Rocco A. Paluch, Lisette Jacobson, and Kai Ling Kong. "The Association between Maternal Sugar-Sweetened Beverage Consumption and Infant/Toddler Added Sugar Intakes." Nutrients 14, no. 20 (October 18, 2022): 4359. http://dx.doi.org/10.3390/nu14204359.

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Intake of added sugars during early life is associated with poor health outcomes. Maternal dietary intake influences the intake of their children, but little research investigates the relationship between maternal sugar sweetened beverage (SSB) and infant/toddler added sugar intakes. Our objective was to explore the relationship between maternal total sugars and SSB intakes and infant/toddler added sugar intakes. This cross-sectional study (n = 101) of mother-infant dyads measured maternal dietary intake by food frequency questionnaire and infant intake by three 24-h dietary recalls. Pearson’s correlations explored the relations between maternal total sugars and SSB intakes and infant added sugar intakes. Hierarchical stepwise regressions determined if maternal total sugars and SSB intakes explained the variation in infant added sugar intakes after accounting for known risk factors for early introduction of added sugars. Maternal total sugars (r = 0.202, p = 0.043) and SSB (r = 0.352, p < 0.001) intakes were positively correlated with infant/toddler added sugar intakes. In the hierarchical models, maternal total sugar intakes did not account for more variance in infant added sugar intakes (β = 0.046, p = 0.060), but maternal SSB intake was a significant contributor of infant added sugar intakes (β = 0.010, p = 0.006) after accounting for confounders. Interventions to reduced maternal SSB consumption may help reduce infant/toddler added sugar intakes.

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Leturque, Armelle, Edith Brot-Laroche, and Maude Le Gall. "GLUT2 mutations, translocation, and receptor function in diet sugar managing." American Journal of Physiology-Endocrinology and Metabolism 296, no. 5 (May 2009): E985—E992. http://dx.doi.org/10.1152/ajpendo.00004.2009.

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Cloned 20 years ago, GLUT2 is a facilitative glucose transporter in the liver, pancreas, intestine, kidney, and brain. It ensures large bidirectional fluxes of glucose in and out the cell due to its low affinity and high capacity. It also transports other dietary sugars, such as fructose and galactose, within the range of physiological concentrations. Sugars and hormones regulate its gene expression. The contribution of GLUT2 to human metabolic diseases previously appeared modest. However, in the past decade, three major features of the GLUT2 protein have been revealed. First, GLUT2 mutations cause the severe but rare Fanconi-Bickel syndrome, mainly characterized by glycogenosis. Recently, a GLUT2 polymorphism has been associated with preferences for sugary food. Second, the GLUT2 location at the cell surface is regulated; this governs cellular activities dependent on glucose in the intestine and possibly those in the liver and pancreas. For instance, GLUT2 translocation from an intracellular pool to the apical membrane after a sugar meal transiently increases sugar uptake by enterocytes (reviewed in 32). Third, GLUT2 functions as a membrane receptor of sugar. Independently of glucose metabolism, GLUT2 detects the presence of extracellular sugar and transduces a signal to modulate cell functions, including β-cell insulin secretion, renal reabsorption, and intestinal absorption according to the sugar environment. These recent developments are examined here in heath and metabolic disease, highlighting various unanswered questions.

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Soares, André Felipe, Alice Raissa Honorio, Diana Clara Nunes de Lima, and Alline Artigiani Lima Tribst. "Perception and preferences of processed sweet foods: differences between diabetic and nondiabetic consumers." Nutrition & Food Science 51, no. 7 (May 18, 2021): 1096–112. http://dx.doi.org/10.1108/nfs-01-2021-0011.

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Purpose This paper aims to study how diabetics/pre-diabetics (D) and non-diabetic (regular consumers of sweeteners (C) or not (NC)) perceive and consume sweetened processed food in Brazil. Design/methodology/approach A cross-sectional study (n = 2,204) was carried out to gather information about: consumption of 14 sweetened food/beverage categories, perception of sugar/sweeteners (check-all-that-apply (CATA) test), understanding of sugar claims and socioeconomic/demographic/consume profile. Chi-square test/Fisher exact tests were used to analyze the contingency tables. CATA test results were evaluated using Cochran Q test, RV coefficient and Kruskal-Wallis test. Findings Results revealed that although diabetics/pre-diabetics consumed less sugary products than non-diabetics (p < 0.001), >50.0% of them preferred sugary candies, bakeries, ready-to-drink fruit juice, ice cream, chocolate and ready-to-eat desserts. D, NC and C similarly perceived (RV = 0.99) sugar (sensory desirable, but penalized due to its health impact), naturally extracted sweeteners (opposite description of sugar) and chemically synthesized sweeteners (penalized by sensory and health impacts). Regarding the claims, those that mean the absence of sugar were correctly understood for = 90.0% participants, while incorrect interpretations were observed for “containing sugars from own ingredients” (42.7%) and “light on sugar” (21.0%), without differences between consumer groups (p = 0.93). Research limitations/implications This study was carried out with a convenience sample. Practical implications Results can be applied to support food policies and educational campaigns (improving consumer information on processed sweetened foods) and to guide product development in the food industry. Originality/value This is the first study to evaluate the Brazilians’ behavior regarding the perception of sugar and sweeteners, the choice of different sweetened processed food, and understanding of sugar claims.

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Wierzbicki, A. S. "Sugar, sugar." International Journal of Clinical Practice 67, no. 4 (March 24, 2013): 294–96. http://dx.doi.org/10.1111/ijcp.12072.

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Forshaw, Mark. "Sugar, sugar…" International Journal of Health Promotion and Education 54, no. 2 (March 3, 2016): 113. http://dx.doi.org/10.1080/14635240.2016.1150581.

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Kumari, Om, Braj Mohan, Vikesh Kumar, and Sailendra Kumar. "Assessment of Salts Effect in Sugar-aqueous System." Oriental Journal Of Chemistry 36, no. 05 (October 25, 2020): 968–72. http://dx.doi.org/10.13005/ojc/360525.

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In the present study, the preferential salvation of salts in sugar-aqueous systems has been considered. It is carried out by using conductometric observation of analytical grade sugar and plantation white sugar aqueous system with salts viz. CaCl2, MgCl2, KCl, NaCl. It shows that the conductivity is in a linear relationship with the electrolytes and non-sugar present in both analytical grade sugar and plantation white sugar over a range of 5 to 25 W/V percent. The optimum range of concentration found to be for both the sugars is about 20%. Encouraging results could be obtained in the determination of sugars i.e. non-electrolytes and electrolytes in aqueous sugar solution products. The present study shows valid technological interest to understand the Maillard reaction due to the adoption of MgCl2 salt in place of sulphite. These sugars–salts complexes are responsible for the formation of molasses which leads to substantial loss of sugar of around ten percent of the total sugar present in cane.

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Pyo, Euisun, Karla DeSantos, Miriam Vos, and Jean Welsh. "Child's Acceptance and Readiness to Adhere to a Low-Sugar Diet: Evidence From a Guided Grocery Shopping Pilot for Latinx Adolescents With Non-Alcoholic Fatty Liver Disease." Current Developments in Nutrition 6, Supplement_1 (June 2022): 857. http://dx.doi.org/10.1093/cdn/nzac065.041.

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Abstract Objectives High sugar intake has been implicated in hepatic steatosis and metabolic dysfunction. A previous clinical trial among adolescents with non-alcoholic liver disease (NAFLD) demonstrated that replacing household meals and snacks with similar no- or lower-sugar alternatives for 8 weeks resulted in a reduction in sugar intake and hepatic steatosis. This pilot study aimed to assess the feasibility and acceptability of a guided grocery shopping (GGS) intervention, as an alternative to food replacement, to reduce sugar intake among Latino children with NAFLD. Methods After removing foods high in added sugar (>5g of sugars per serving) from the households of nine adolescents with previously diagnosed NAFLD, parent/child dyads were provided dietitian-led personalized nutrition education sessions and assistance with selecting and purchasing weekly groceries low in free sugars (added sugars + those in fruit juice) for the household for four weeks. Children's readiness-to-change was measured at baseline (month 0), upon conclusion of the intervention (month 1), and at long-term follow-up (month 6) using a Likert scale survey based on the Transtheoretical Model, and semi-structured in-depth interview with code-based thematic analysis were used to assess parents and children's perceptions of the intervention. Results Readiness-to-change of participating children (n = 5; age 8 to 15 y) shifted from Contemplation (considering to take actions at a foreseeable future) at baseline to Action (recently achieved behavior change) at both months 1 and 6. A key theme that emerged from the interviews (n = 6, 11 interviews) was the importance of promoting nutrition literacy, particularly by utilizing the nutrition facts label to help identify foods high in free sugars. Changes in the food environment through food removal and low-sugar groceries were also considered acceptable and helpful intervention strategies. Conclusions Dietitian-guided grocery shopping with nutrition counseling following removal of sugary foods from the household was found to be an acceptable intervention strategy to promote a low-sugar diet among adolescents with known NAFLD. Funding Sources The pilot trial was funded by the Center for Cystic Fibrosis and Airways Disease Research of Emory University and Children's Healthcare of Atlanta.

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Kameneva, Olga, Oksana Kibalnik, Irina Efremova, Dmitry Semin, and Yuri Kalinin. "Sugar sorghum as a sugar-bearing and alternative source of bioenergy (review)." АгроЭкоИнфо 6, no. 48 (December 5, 2021): 2. http://dx.doi.org/10.51419/20216602.

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The ability of sugar sorghum plants to accumulate 18-24% of water-soluble sugars in the juice of stems expands the potential of the crop as a raw material for the production of not only feed (green feed, silage), but also in various areas of the processing industry for food (glucose-fructose syrup, sorghum honey) and technical purposes (bioethanol, biofuels). The brief review presents data on the origin; biological features of sorghum; on the fractional composition of water-soluble sugars; on global trends in the use of renewable energy sources. The advantage of growing Sorghum saccharatum as a sugar carrier in regions with insufficient moisture is reflected. Keywords: SUGAR SORGHUM, WATER-SOLUBLE SUGARS, FRUCTOSE, GLUCOSE, SUCROSE, SUGAR SYRUP, BIOETHANOL, BIOFUEL

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Quintiliano Scarpelli, Daiana, Anna Christina Pinheiro Fernandes, Lorena Rodriguez Osiac, and Tito Pizarro Quevedo. "Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach." Nutrients 12, no. 8 (August 8, 2020): 2371. http://dx.doi.org/10.3390/nu12082371.

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Chile has implemented several strategies to decrease the burden of obesity and chronic diseases. The Food Labeling and Advertising Law (Law 20.606) requires a front-of-package “high in” warning label when energy and nutrients of concern (ENC) (total sugar, saturated fats, sodium) exceed established limits. This study aims to evaluate the impact of Law 20.606 on the ENC declaration of packaged foods in Chile, before and after the law implementation. We analyzed food nutritional labeling declarations from 70% of the most consumed packaged foods in Chile. Data collection was conducted in 2013 and 2019 in Santiago. Pictures from all sides of the package were taken from 476 products, classified into 16 food groups. All food groups had changes in the ENC declaration during the study period. Total sugar content showed the highest reduction (−15.0%; p = 0.001). Dairy, confitures and similar and sugary beverages had the greatest reduction in energy and total sugar content (p < 0.01). Energy, total sugar and sodium front of package “high in” simulation was significantly reduced in dairy, sugary beverages, flour-based foods, confitures and similar, fish and seafoods, fats and oils, spices, condiments and sauces and sugars (p < 0.05). We observed that companies reformulated products to adapt to the new regulation.

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Wilkes, E., P. Huckaba, and G. Hodson. "Harmonizing expression of measurement results in wine analysis: Best practices when testing and reporting sugar in wine." BIO Web of Conferences 12 (2019): 03021. http://dx.doi.org/10.1051/bioconf/20191203021.

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This technical brief addresses using appropriate methodology and uniform terminology to ensure consistency in measurement and interpretation of wine components described as sugars, when required in wine trade. Different analytical approaches when testing for sugar in wine, variation in reporting units, and non-uniform interpretation of sugar terminology are known to create unnecessary barriers in wine trade. This brief proposes a unified system of reporting sugar in wine that is grounded in scientific and practical knowledge to reduce potential trade barriers. The following are suggested best practices when testing and reporting sugar in wine: clarify the meaning of the abbreviation “RS” when used, since it could stand for residual sugars, reducing sugars, or reducing substances, which have different meanings (1), define residual sugar as the sum of glucose, fructose and sucrose expressed as g/L of wine (2), use methods that are specific for wine sugars, rather than non-specific methods that test for reducing substances, to avoid erroneously high results (3), avoid reporting sugar alcohols, such as glycerol, as a sugar (4), avoid testing for sugars not expected in wine, such as maltose and lactose (5).

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Clarke, Margaret A. "Report on Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 68, no. 2 (March 1, 1985): 259–60. http://dx.doi.org/10.1093/jaoac/68.2.259.

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32

Cammenga, H. K., and B. Zielasko. "Glasses of sugars and sugar substitutes." Berichte der Bunsengesellschaft für physikalische Chemie 100, no. 9 (September 1996): 1607–9. http://dx.doi.org/10.1002/bbpc.19961000952.

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Lekjing, Somwang, Ittiporn Keawpeng, Karthikeyan Venkatachalam, and Seppo Karrila. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues." Foods 11, no. 9 (April 26, 2022): 1248. http://dx.doi.org/10.3390/foods11091248.

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Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without significant differences. The color attributes whiteness and the chroma hue of meringues decreased with the sugar concentration regardless of the sugar type. Moisture, water activity, and pH decreased, while weight loss during baking, meringue volume, and hardness gradually increased with sugar concentration. The addition of sugar increased the meringue’s weight, while its height and diameter did not change much. Protein content in the meringue decreased with increased sugar levels, while carbohydrate and ash levels increased. Antioxidant activities increased with the sugar concentration, and unrefined sugars influenced the radical scavenging activities differently from refined sugars. In general, meringue made with coconut sugar at 75% showed preferable qualities over the other sugar types or concentrations.

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Lekjing, Somwang, Ittiporn Keawpeng, Karthikeyan Venkatachalam, and Seppo Karrila. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues." Foods 11, no. 9 (April 26, 2022): 1248. http://dx.doi.org/10.3390/foods11091248.

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Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without significant differences. The color attributes whiteness and the chroma hue of meringues decreased with the sugar concentration regardless of the sugar type. Moisture, water activity, and pH decreased, while weight loss during baking, meringue volume, and hardness gradually increased with sugar concentration. The addition of sugar increased the meringue’s weight, while its height and diameter did not change much. Protein content in the meringue decreased with increased sugar levels, while carbohydrate and ash levels increased. Antioxidant activities increased with the sugar concentration, and unrefined sugars influenced the radical scavenging activities differently from refined sugars. In general, meringue made with coconut sugar at 75% showed preferable qualities over the other sugar types or concentrations.

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Prada, Marília, Magda Saraiva, Margarida V. Garrido, David L. Rodrigues, and Diniz Lopes. "Knowledge about Sugar Sources and Sugar Intake Guidelines in Portuguese Consumers." Nutrients 12, no. 12 (December 19, 2020): 3888. http://dx.doi.org/10.3390/nu12123888.

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In this work, we examined knowledge about sugars and guidelines for its consumption and explored the relationship between knowledge and measures related to nutritional information processing as well as sugar consumption. Specifically, we asked participants (n = 1010 Portuguese) to categorize a set of ingredients (e.g., glucose, aspartame) regarding their composition (i.e., intrinsic vs. added/free sugars) and origin (e.g., natural vs. artificial) and if they were aware of the WHO guidelines for sugar intake. Overall, despite using information about sugar frequently and considering attending to such information as very important to stay healthy, most participants were unaware of the WHO guidelines and revealed difficulties in the categorization task. Women, participants with a higher level of education, and those with children in the household reported higher use of sugar content information present in nutritional labels, higher perceived knowledge of nutritional guidelines, and higher hit rates in categorizing sugar sources. Almost one-fourth of the population exceeds the daily limit recommended by the WHO. Therefore, characterizing the knowledge of a Portuguese sample regarding sugar sources and sugar intake guidelines is particularly relevant, and our results emphasize the need to implement effective strategies to reduce sugar intake.

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Georgelis, N., J. W. Scott, and E. A. Baldwin. "Inheritance of High Sugars from Tomato Accession PI 270248 and Environmental Variation between Seasons." Journal of the American Society for Horticultural Science 131, no. 1 (January 2006): 41–45. http://dx.doi.org/10.21273/jashs.131.1.41.

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Small-fruited cherry tomato accession PI 270248 [Lycopersicon esculentum Mill. var. cerasiforme (Dunal) A. Gray] with high fruit sugars was crossed to large-fruited inbred line Fla.7833-1-1-1 (7833) (L. esculentum) that had normal (low) fruit sugars. The F1 was crossed to PI 270248 and 7833 to obtain BCP1 and BCP2, respectively, and self-pollinated to obtain F2 seed. The resulting population was used to study the inheritance of high sugars from PI 270248. Continuous sugar level frequency distributions of BCP1, BCP2, and F2 suggest that the trait is under polygenic control. Additive variation was significant, but dominance variation was not. There was a heterozygote × heterozygote type of epistasis present that likely caused the F1 sugar level to skew nearly to the level of the high sugar parent. The F2 mean sugar level was lower than the midparent level. Broad-sense heritability was 0.86. There was a significant line × season (fall, spring) interaction where lines with higher sugars were affected more by seasons than lines with lower sugars. Sugar level, in general, was higher in spring. Higher solar radiation in spring than in fall may explain the sugar level difference between the seasons.

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Probst, Yasmine C., Alexis Dengate, Jenny Jacobs, Jimmy CY Louie, and Elizabeth K. Dunford. "The major types of added sugars and non-nutritive sweeteners in a sample of Australian packaged foods." Public Health Nutrition 20, no. 18 (August 30, 2017): 3228–33. http://dx.doi.org/10.1017/s136898001700218x.

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AbstractObjectiveLimiting the intake of added sugars in the diet remains a key focus of global dietary recommendations. To date there has been no systematic monitoring of the major types of added sugars used in the Australian food supply. The present study aimed to identify the most common added sugars and non-nutritive sweeteners in the Australian packaged food supply.DesignSecondary analysis of data from the Australian FoodSwitch database was undertaken. Forty-six added sugars and eight non-nutritive sweetener types were extracted from the ingredient lists of 5744 foods across seventeen food categories.SettingAustralia.SubjectsNot applicable.ResultsAdded sugar ingredients were found in 61 % of the sample of foods examined and non-nutritive sweetener ingredients were found in 69 %. Only 31 % of foods contained no added sugar or non-nutritive sweetener. Sugar (as an ingredient), glucose syrup, maple syrup, maltodextrin and glucose/dextrose were the most common sugar ingredient types identified. Most Australian packaged food products had at least one added sugar ingredient, the most common being ‘sugar’.ConclusionsThe study provides insight into the most common types of added sugars and non-nutritive sweeteners used in the Australian food supply and is a useful baseline to monitor changes in how added sugars are used in Australian packaged foods over time.

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Downs, Colleen T. "Sugar Preference and Apparent Sugar Assimilation in the Red Lory." Australian Journal of Zoology 45, no. 6 (1997): 613. http://dx.doi.org/10.1071/zo97034.

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The red lory, Eos bornea (family Psittacidae), was tested to determine its preference for hexose sugars or sucrose. The indices of sugar preference used were (a) number of visits to feeders, (b) time spent feeding and (c) volume of solution drunk. The red lory showed no preference for a specific sugar when offered a choice of glucose, fructose and sucrose at a concentration of 0.73 mol L-1. However, when concentration of the sugars was 0.25 mol L-1, the red lory showed no significant preference by the number of visits but it showed a preference for sucrose by increasing the time spent feeding and the volume drunk. The choice made at lower concentrations may reflect preference for the sugar with the highest energy reward. Birds were fed 0.25 mol L-1 sucrose, 0.73 mol L-1 sucrose and 0.73 mol L-1 glucose in separate laboratory trials to determine the concentration of sugar in the excreta. The red lory was efficient at energy extraction, excreting less than 1% sucrose equivalent, irrespective of the initial sugar concentration of each diet.

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Calvo, Moisés Blanco, Angélica Figueroa, Enrique Grande Pulido, Rosario García Campelo, and Luís Antón Aparicio. "Potential Role of Sugar Transporters in Cancer and Their Relationship with Anticancer Therapy." International Journal of Endocrinology 2010 (2010): 1–14. http://dx.doi.org/10.1155/2010/205357.

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Sugars, primarily glucose and fructose, are the main energy source of cells. Because of their hydrophilic nature, cells use a number of transporter proteins to introduce sugars through their plasma membrane. Cancer cells are well known to display an enhanced sugar uptake and consumption. In fact, sugar transporters are deregulated in cancer cells so they incorporate higher amounts of sugar than normal cells. In this paper, we compile the most significant data available about biochemical and biological properties of sugar transporters in normal tissues and we review the available information about sugar carrier expression in different types of cancer. Moreover, we describe the possible pharmacological interactions between drugs currently used in anticancer therapy and the expression or function of facilitative sugar transporters. Finally, we also go into the insights about the future design of drugs targeted against sugar utilization in cancer cells.

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Qazi, Hilal A., Pinnamaneni Srinivasa Rao, Akanksha Kashikar, Penna Suprasanna, and Sujata Bhargava. "Alterations in stem sugar content and metabolism in sorghum genotypes subjected to drought stress." Functional Plant Biology 41, no. 9 (2014): 954. http://dx.doi.org/10.1071/fp13299.

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Changes in stem sugar concentrations due to drought stress at the early reproductive stage were studied in seven sorghum (Sorghum bicolor (L.) Moench) genotypes that differ in their stem sugar storage ability. Total sap sugar concentration increased in most genotypes. ANOVA showed a significant contribution of genotype and treatment to the variation in sugar levels. Two genotypes showed little variation in total sugar levels at the fifth internode from the peduncle and five genotypes showed significant increases in total sugar levels under drought; these groups were used to compare sugar metabolism. Drought led to a decrease in catabolic sucrose synthase activity in both groups. Invertase activities increased significantly in two genotypes and correlated with the increase in reducing sugar concentrations under drought. Stem sugar hydrolysis probably had a role in osmotic adjustment under drought and correlated with retention of sap volume. However, the activities of sugar-metabolising enzymes did not correlate with their gene expression levels. After resuming irrigation, grain yields, stalk yields and juice volume at physiological maturity were lower in plants recovering from drought stress compared with the controls. In some genotypes, there were similar losses in grain yields and stem sugars due to drought, indicating photoassimilate source limitation; in other genotypes, grain yield losses were less than stem sugar losses in drought-exposed plants compared with the controls, suggesting mobilisation of sugars from the storage internodes to the developing panicle. Accumulation of stem sugars appears to be an adaptive strategy against drought stress in some sorghum genotypes.

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Dulal, Mia Mohammad, Md Kaisarul Islam, Abu Asad Chowdhury, and Jakir Ahmed Chowdhury. "Prevention of Cap-Locking of Syrup Product by Treating the Manufacturing Process of Sugar Syrup with Citric Acid Monohydrate." Bangladesh Pharmaceutical Journal 19, no. 2 (August 12, 2016): 190–96. http://dx.doi.org/10.3329/bpj.v19i2.29279.

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The aim of the study was to prevent crystallization of sucrose on the bottle neck and cap of sugar syrup containing products by treating the manufacturing process with citric acid monohydrate. Diphenhydramine HCl syrup was selected as a model product for the experiment. Sugar syrup (66% w/w sucrose) and partially inverted sugar syrup (in which 66% w/w sucrose was treated with citric acid monohydrate for partially conversion of sucrose into invert sugars) were prepared and the content of invert sugar of both the sugar syrups were determined. Sugar syrup and citric acid monohydrate treated sugar syrup (partially inverted) were considered as control and test sugar syrup, respectively which were used to manufacture the Diphenhydramine HCl syrup product. The Diphenhydramine HCl syrup product that prepared using sugar syrup was considered as control syrup product and that was prepared using citric acid monohydrate treated sugar syrup (partially inverted) was considered as the test syrup product. Then experiments were designed in such a way that both control (sugar syrup and product prepared by it) and test samples (partially inverted syrup and product prepared by it) were spread on open petridishes and also spread on the neck of filled bottle, inside of caps and the bottles, which were kept at room temperature (25 0C) for 2 weeks observation. At zero time and after two weeks, crystal growths of sucrose for each experiment were checked visually. No crystal was observed in open petridishes and bottle necks of partially inverted sugar syrup of Diphenhydramine HCl syrup prepared by using partially inverted sugar syrup, where content of invert sugars was more than 75 % w/w, but remarkable crystal growths were found in open petridishes and bottle necks of sugar syrup and Diphenhydramine HCl syrup prepared by using sugar syrup, where the content of invert sugars was less than 15 % w/w.Bangladesh Pharmaceutical Journal 19(2): 190-196, 2016

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Redruello-Requejo, Marina, María de Lourdes Samaniego-Vaesken, Teresa Partearroyo, Paula Rodríguez-Alonso, María José Soto-Méndez, Ángela Hernández-Ruiz, Federico Lara Villoslada, et al. "Dietary Intake of Individual (Intrinsic and Added) Sugars and Food Sources from Spanish Children Aged One to <10 Years—Results from the EsNuPI Study." Nutrients 14, no. 8 (April 16, 2022): 1667. http://dx.doi.org/10.3390/nu14081667.

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Currently, in Spain there are no studies assessing the intakes and sources of intrinsic and added sugars by both children consuming standard milks and children regularly consuming adapted milk formulas. Our goal was to evaluate current sugar intake levels (intrinsic and added) and their major dietary sources within the EsNuPI study participants by applying two 24-h dietary recalls that were completed by 1448 children (1 to <10 years) divided into two subsamples: One “Spanish Reference Sample” (SRS) of the general population (n = 707) and another sample which included children consuming adapted milks including follow-on milk, toddler’s or growing up milk and fortified and enriched milks, here called “Adapted Milk Consumers Sample” (AMS) (n = 741). Estimates of intrinsic and added sugar intakes from the Spanish EsNuPI population as well as the adherence to recommendations varied notably according to age segment, but no major differences between subsamples were found. Younger children (1 to <3 years) showed the highest added sugar contribution to total energy intake (TEI) (SRS: 12.5% for boys and 11.7% for girls; AMS: 12.2% for boys and 11.3% for girls) and the lowest adherence to recommendations set at <10% TEI (SRS: 27.4% for boys and 37.2% for girls; AMS: 31.3% for boys and 34.7% for girls). Adherence increased with age but remains inadequate, with approximately one in two children from the older age segment (6 to <10 years) exceeding the recommendations. Main food sources of intrinsic sugars for both subsamples were milk and dairy products, fruits, vegetables and cereals, while for added sugars, these were milk and dairy products (mainly yogurts), sugars and sweets (mainly sugary cocoa and nougat), bakery products (mainly cookies) and cereals (mainly bread and wheat flour). However, for the AMS, the groups milk and dairy products and cereals showed a significantly lower contribution to intrinsic sugar intake but a significantly higher contribution to that of added sugars. These results demonstrate that sugar intake and the adherence to recommendations in the studied population varied notably according to age but not to the type of milk consumed. In addition, our results highlight the need to monitor the consumption of added sugars by the infant population, as well as the need to make efforts to facilitate this task, such as harmonizing the recommendations regarding free/added sugars and the inclusion of information on their content on the nutritional labeling of products in order to incorporate them into food composition databases.

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Taleat, Adewale Akanni Tella, Florence Alaba Akanfe, Bolatito Olaitan Adeniyi, and Sinmiat Abiodun Oladapo. "Evaluation of Sugar Types in Selected Brands of Commercial Fruit Juice in Osun State, Nigeria." Volume 5 - 2020, Issue 8 - August 5, no. 8 (September 3, 2020): 984–87. http://dx.doi.org/10.38124/ijisrt20aug486.

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The study examined the sugar types and sum sugars in selected brands of commercial fruit juice. The sugar types were determined base on the reducing properties of the monosaccharide sugars using Lane and Eynon method. Non-reducing sugar was estimated after it hydrolysis. The data obtained were subjected to statistical analysis using ANOVA and Hierarchical Clustering (Dendrogram). The results showed that there is no significant difference in the sugar content amongst the seven brands of fruit juice analyzed. However, the results indicated that there is significant difference in the sugar types (Dextrose, Fructose and Sucrose) found in the samples. Fructose was found to be the higher concentrated of the two reducing sugars determined (Dextrose and Fructose) across the samples analyzed. Sample B has the highest fructose and dextrose concentrations (5.22± 0.02 g/100 mL) and (4.92± 0.01 g/100 mL) respectively while G has the lowest concentrations of the two sugars (4.76± 0.01 g/100 mL) and (4.49± 0.01 g/100 mL). Maximum sucrose content was recorded in G (9.36± 0.02 g/100 mL) out of 18.61 g/100mL total sugar reported for the sample. Lowest sucrose was observed in sample E (6.96± 0.03 g/100mL) out of 16.33 g/100 mL total sugar. There is significant amount of sucrose in all the fruit juice sample analyzed

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Li, Jingbin, Yu-Jin Kim, and Dabing Zhang. "Source-To-Sink Transport of Sugar and Its Role in Male Reproductive Development." Genes 13, no. 8 (July 25, 2022): 1323. http://dx.doi.org/10.3390/genes13081323.

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Sucrose is produced in leaf mesophyll cells via photosynthesis and exported to non-photosynthetic sink tissues through the phloem. The molecular basis of source-to-sink long-distance transport in cereal crop plants is of importance due to its direct influence on grain yield—pollen grains, essential for male fertility, are filled with sugary starch, and rely on long-distance sugar transport from source leaves. Here, we overview sugar partitioning via phloem transport in rice, especially where relevant for male reproductive development. Phloem loading and unloading in source leaves and sink tissues uses a combination of the symplastic, apoplastic, and/or polymer trapping pathways. The symplastic and polymer trapping pathways are passive processes, correlated with source activity and sugar gradients. In contrast, apoplastic phloem loading/unloading involves active processes and several proteins, including SUcrose Transporters (SUTs), Sugars Will Eventually be Exported Transporters (SWEETs), Invertases (INVs), and MonoSaccharide Transporters (MSTs). Numerous transcription factors combine to create a complex network, such as DNA binding with One Finger 11 (DOF11), Carbon Starved Anther (CSA), and CSA2, which regulates sugar metabolism in normal male reproductive development and in response to changes in environmental signals, such as photoperiod.

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Khusniyati, Tatik, Abdul Choliq, E. Djajakusuma, and D. Sastraatmadja. "PENGGUNAAN AMILOGLUKOSIDASE DALAM PRODUKSI GULA CAIR DENGAN BAHAN DASAR UBIUBIAN." Berkala Penelitian Hayati 7, no. 1 (December 31, 2001): 1–6. http://dx.doi.org/10.23869/bphjbr.7.1.20011.

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Sugar cane limitation was found in refined sugar production, so it needed other alternative in sugar production with various cassava. Taro, sweet potato and cassava as high carbohydtrate of various cassava can be used in liquid sugar production by using microbial enzyme. Amiloglucosidase Mucorjavanicus can degrade various cassava carbohydrate. To know liquid sugar quality of various cassava, the use of amyloglucosidase Mucorjavanius in liquid sugar production with various cassava were researched. Observation were conducted with six treatments of amyloglucosidase concentration, that is 0.00 percent (control); 0.05 percent; 0.10 percent; 0.15 percent; 0.20 percent and 0.25 percent. the liquid sugar quality was detected by measuring reduction sugar (DNS method), water content (AOAC), pH, colour, and amyloglucosidase activity (Samogeny titration method). Statistical analysis used Complete Randomized Design. The result showed that the highest reduction sugar and amyloglucosidase activity on each sugar were found on liquid sugar 0.20 percent enzyme (p less than 0.05). the highest reduction sugar and amyloglucosidase activity, was respectively on Taro 323 mg/100ml and 54.91 unit/100 ml; sweet potato 242 mg/100 ml and 47.72 unit/100 ml; and cassava 188 mg/100 ml and 41.09 unit/100 ml. the lowest total solid or the highest water content between three sugars was on taro liquid sugar 0.20 percent enzyme, that is 64.97 percent and 35.03 percent respectively (p less than 0.05). pH liquid sugar onthree various cassava was on range between 5.78-6.01. the best colour was on taro liquid sugar, that is brown to yellow. From three sugars with different raw material, the best sugar quality was tari liquid sugar with 0.20 percent.

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Rup, Ariel Gourlart, Rafaella Christina do Rêgo Marques, Marisa Maltz, Lina Naomi Hashizume, and Naile Dame-Teixeira. "The effect of coconut sugar on cariogenic traits in streptococcus mutans." Revista da Faculdade de Odontologia de Porto Alegre 63, no. 1 (September 15, 2022): 83–90. http://dx.doi.org/10.22456/2177-0018.119258.

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Aim: The consumption of foods rich in sugar is linked to several non-communicable diseases, including dental caries. Coconut sugar has systemic benefits due to its lower glycemic indexes (GI) than other table sugars. However, there is currently no data regarding its cariogenic potential. This study aimed to evaluate the effect of coconut sugar on acidogenicity and adhesion of Streptococcus mutans in vitro, compared to sugarcane products. Materials and methods: Aliquots of cultures of S. mutans UA159 were resuspended in a buffer solution enriched with coconut sugar, crystal sugar (refined sugar), and minimally processed sugarcane (demerara light brown sugar and maskavo dark brown sugar), as well as positive (sucrose) and negative controls. The decrease in pH and its corresponding area under the curve (AUC; cm2) were evaluated for the analysis of acidogenicity. S. mutans was incubated in BHI supplemented with each sugar and the percentages of microbial adhesion were calculated. After testing data normality, the one-way ANOVA test (Bonferroni post hoc) was used to compare the AUC and the proportion of adhesion of each group. Results: Regarding the acidogenic potential, statistical differences were found only between the negative control versus all other groups (p<0.001). Likewise, no significant difference in adhesion was found between the tested sugars (p>0.05). Discussion: Although the tested sugars are marketed as “healthy products,” their amount and frequency of usage should be controlled. Conclusion: Coconut sugar presents a similar cariogenic potential to that of sugarcane products when acidogenicity and adhesion are evaluated. Coconut sugar is not indicated as a substitute for sucrose in the control of cariogenic activity.

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Brooks, Sylvia J., James N. Moore, and J. Brad Murphy. "Quantitative and Qualitative Changes in Sugar Content of Peach Genotypes [Prunus persica (L.) Batsch.]." Journal of the American Society for Horticultural Science 118, no. 1 (January 1993): 97–100. http://dx.doi.org/10.21273/jashs.118.1.97.

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Fruit of four clingstone peach [Prunus persica (L.) Batsch.] seedling populations, 54 advanced selections, and the cultivars Allgold and Goldilocks were analyzed for sugar content, soluble solids concentration (SSC), and acidity. Sucrose, glucose, fructose, and sorbitol were identified and quantified by high pressure liquid chromatography (HPLC) analysis. Variation was found for all the sugars between the seedling populations. Comparison of the means for the advanced selections with `Goldilocks' indicates that progress has already been made toward selection for a sweeter peach. Glucose, fructose, sorbitol, SSC, and acidity (citric) differed significantly for two harvest years, while sucrose and total sugar concentrations showed no significant yearly variation. A fruit maturity study revealed no significant changes in SSC, percentages of glucose, fructose, and total sugar during ripening on the tree. Acidity and percent sorbitol decreased, while the sugar: acid ratio and percent sucrose increased with increasing maturity. Broad-sense heritability of SSC, acidity, and sugar: acid ratio bad values >0.72, while values for individual sugars and total sugars were much lower. Transgressive segregation for each sugar was found in seedling populations.

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Seregin, Sergey N., and Nikolay D. Lukin. "Sugar products market: opportunities and limits of growth." Economy of agricultural and processing enterprises, no. 8 (2022): 9–17. http://dx.doi.org/10.31442/0235-2494-2022-0-8-9-17.

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The market of sugary products occupies a significant share of the Russian food market. The pace of its development is determined by the scale of raw materials, the ability of businesses to attract capital for innovative projects to diversify the economy and expand the range of products, as well as the availability of markets for finished products. Today, the dominant position in the market of sugary substances is occupied by sugar produced from sugar beet and raw sugar, which is obtained during the processing of sugar cane. The growth of the market of sugary starch products is due to a wider range of their technological and consumer properties compared to sugar. Sugary starch products can be produced with specified functional properties that meet the requirements of various consumers, both for industrial purposes and for households. The balance of equilibrium in the market of sugary products will be determined by the availability of the necessary resources, taking into account the product range to meet demand, the price situation of the domestic and foreign markets, the expansion of production of products for healthy nutrition. The boundaries of the sugar products market growth will be determined by the dynamics of domestic demand and the development of exports, attracting investment in this sector of the economy for the introduction of innovations and resource-saving technologies.

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Michalska-Klimczak, Beata, Zdzislaw Wyszyňski, Vladimír Pačuta, Marek Rašovský, and Joanna Lešniewska. "Impact of sugar beet seed priming on molasses components, sugar content and technological white sugar yield." Plant, Soil and Environment 65, No. 1 (January 18, 2019): 41–45. http://dx.doi.org/10.17221/720/2018-pse.

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The impact of non-treated and primed seeds on molasses components, sugar content and technological white sugar yield of the same cultivar of sugar beet root was investigated. The study was conducted in 2012–2014 at the Experiment Field Station of Warsaw University of Life Sciences – SGGW in Skierniewice (51°97'N, 20°19'E) in the central region of Poland. The use of primed seeds resulted in a higher technological white sugar yield with higher sugar content and lower content of α-amino nitrogen in the roots. Also, seed priming increased the technological value of the roots by a lower share in the root yield fractions of the root weight less than 300 g, characterized by lower sugar content and a higher content of α-amino nitrogen.

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Andersen, C., M. Jordy, and R. Benz. "Evaluation of the rate constants of sugar transport through maltoporin (LamB) of Escherichia coli from the sugar-induced current noise." Journal of General Physiology 105, no. 3 (March 1, 1995): 385–401. http://dx.doi.org/10.1085/jgp.105.3.385.

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LamB (maltoporin) of Escherichia coli outer membrane was reconstituted into artificial lipid bilayer membranes. The channel contains a binding site for sugars and is blocked for ions when the site is occupied by a sugar. The on and off reactions of sugar binding cause an increase of the noise of the current through the channel. The sugar-induced current noise of maltoporin was used for the evaluation of the sugar-binding kinetics for different sugars of the maltooligosaccharide series and for sucrose. The on rate constant for sugar binding was between 10(6) and 10(7) M-1.s-1 for the maltooligosaccharides and corresponds to the movement of the sugars from the aqueous phase to the central binding site. The off rate (corresponding to the release of the sugars from the channel) decreased with increasing number of glucose residues in the maltooligosaccharides from approximately 2,000 s-1 for maltotriose to 180 s-1 for maltoheptaose. The kinetics for sucrose movement was considerably slower. The activation energies of the stability constant and of the rate constants for sugar binding were evaluated from noise experiments at different temperatures. The role of LamB in the transport of maltooligosaccharides across the outer membrane is discussed.

Journal articles on the topic 'Sugar'

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