Dietary energy density on using sugar alcohols as replacements for sugars

Es, A.J.H. van

doi:10.1079/pns19910049

Cited by 20 publications

(5 citation statements)

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“…Most sugar alcohols are less sweet than sucrose. However, they also have less food energy, which is particularly important for human health in the present era of excess food and calories [35,36].…”

Section: Carbohydratesmentioning

confidence: 99%

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Zou

et al. 2021

BMC Plant Biol

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Background Intercropping is often used in the tea producing areas where land resources are not so abundant, and the produced green tea is tasted more delicious through a tea-Chinese chestnut intercropping system according to the experience of indigenous farmers. The length and weight of tea leaf increase under this intercropping system and their root systems are stratified vertically and coordinate symbiosis. However, the delicacy mechanism under the intercropping is not fully understood. Results Green tea from the Chinese chestnut–tea intercropping system established in the 1980s ranked highest compared with a pure tea plantation from the same region. Based on the non-targeted metabolomics, 100 differential metabolites were upregulated in the tea leaves from intercropping system relative to monoculture system. Twenty-one amino acids were upregulated and three downregulated in response to the intercropping based on the targeted metabolomics; half of the upregulated amino acids had positive effects on the tea taste. Levels of allantoic acid, sugars, sugar alcohols, and oleic acid were higher and less bitter flavonoids in the intercropping system than those in monoculture system. The upregulated metabolites could promote the quality of tea and its health-beneficial health effects. Flavone and flavonol biosynthesis and phenylalanine metabolism showed the greatest difference. Numerous pathways associated with amino acid metabolism altered, suggesting that the intercropping of Chinese chestnut–tea could greatly influence amino acid metabolism in tea plants. Conclusions These results enhance our understanding of the metabolic mechanisms by which tea quality is improved in the Chinese chestnut–tea intercropping system and demonstrate that there is great potential to improve tea quality at the metabolomic level by adopting such an intercropping system.

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Section: Carbohydratesmentioning

confidence: 99%

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Zou

et al. 2021

BMC Plant Biol

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“…The Dutch Nutrition Council (1987) preferred a method which marries (hence the term hybrid) what is the 'established' knowledge about the fermentation of carbohydrates, but which is difficult to assess on a routine basis, with the more 'easily' determined losses to urine, to fermentation in the colon (a partial energy loss) and to faeces. The following paper in these proceedings (van Es, 1991) deals with this approach for sugar alcohols. A similar approach was adopted for the unavailable carbohydrates by the British Nutrition Foundation's (1990) Task Force on Complex Carbohydrates, but is simpler because unavailable carbohydrates by definition invariably reach the colon and losses to urine, if any, are considered negligible.…”

Section: T H E Hybrid F a C T O R I A L Hypothesismentioning

confidence: 99%

“…Losses of energy to urine have traditionally been associated formally with the oxidation of protein only (Merrill & Watt, 1955;Alison & Senti, 1983), but now certain sugar alcohols (van Es, 1991) should also be recognized to give these losses. Further, in parenteral nutrition some substrates (e.g.…”

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confidence: 99%

Determinants of energy density with conventional foods and artificial feeds

Livesey

1991

proc nutr soc

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The energy densities of conventional foods (Paul & Southgate, 1978) and artificial feeds (Livesey & Elia, 1985~) are usually calculated from their compositions, i.e. protein, fat and carbohydrate contents, and the energy conversion factors for these components. Most often the factors are metabolizable energy (ME) values; that is an amount of energy thought useful for doing physical or metabolic work. This quantity has been formally equated to the difference in the heat of combustion of food and excreta, faeces and urine, for subjects in nitrogen balance. In animal nutrition (Agricultural Research Council, 1980; Blaxter, 1989) excreta also includes the combustible gases hydrogen and methane, but in human nutrition these losses are usually small and ignored. Energy conversion factors for substrates which undergo fermentation in the human large intestine, the sugar alcohols (Dutch Nutrition Council, 1987) and certain complex carbohydrates (British Nutrition Foundation, 1990) required a different approach. In these cases net energy (NE) values for physical and metabolic work were derived. These values exclude: losses of combustible energy in gases, losses of energy to heat of fermentation (spent on the growth and maintenance of colonic micro-organisms) and losses of energy, relative to glucose or sucrose, on producing ATP during the oxidation of short-chain fatty acids (the products of carbohydrate fermentation absorbed from the colon).To prevent confusion it is important to distinguish between values for NE, ME, heat of combustion or gross energy (GE) and digestible energy (DE), in human nutrition the last usually discounts losses to faeces only. This distinction is made here by including abbreviations with units. When the values (NE, ME, DE, GE) are thought to be similar more than one abbreviation may appear with the units. Here NE always refers to energy useful for physical and metabolic work and should not be confused with values used in animal production such as NE for growth, reproduction, lactation etc. (Blaxter, 1989). Further, in modern scientific works it is preferable to use kJ rather than kcal, an exception is made here because of the historical perspective on which the review is built.Presently, there remains only one well-established energy loss not embodied in an officially recognized food energy assessment system; it is the loss due to urea synthesis available at https://www.cambridge.org/core/terms. https://doi

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“…Sugar alcohols, oligosaccharides, and polydextrose may undergo variable degrees of bacterial fermentation in the colon (Livesey et al 1993;Bornet, 1994;Gibson et al 1996), yielding a range of metabolizable by-products and making the physiological fuel values of such materials difficult to determine with precision. Typical values for sugar alcohols are in the range of 8-15 H/g, with a value of 10 W/g currently applied for labelling purposes in the EU (Livesey, 1991;Van Es, 1991;Bornet, 1994), compared with 17 kJ/g for fully metabolizable carbohydrates. The physiological fuel values for polydextrose and oligosaccharides are generally found to be in the lower range of 4-8H/g (Ranhotra et al 1993;Achour et al 1994).…”

mentioning

confidence: 99%

“…Typical values for sugar alcohols are in the range of 8-15 H/g, with a value of 10 W/g currently applied for labelling purposes in the EU (Livesey, 1991;Van Es, 1991;Bornet, 1994), compared with 17 kJ/g for fully metabolizable carbohydrates. The physiological fuel values for polydextrose and oligosaccharides are generally found to be in the lower range of 4-8H/g (Ranhotra et al 1993;Achour et al 1994).…”

mentioning

confidence: 99%

Fat and sugar substitutes: implications for dietary intakes and energy balance

Mela

1997

Proc. Nutr. Soc.

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Dietary energy density on using sugar alcohols as replacements for sugars

Cited by 20 publications

References 15 publications

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Determinants of energy density with conventional foods and artificial feeds

Fat and sugar substitutes: implications for dietary intakes and energy balance

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