Sensory Properties of Neotame: Comparison with Other Sweeteners

Schiffman, Susan S.; Sattely‐Miller, Elizabeth A.; Bishay, Ihab E.

doi:10.1021/bk-2008-0979.ch033

Cited by 14 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its sweetness potency is approximately 385- to 650-fold higher than sucrose (table sugar) by weight, depending upon the specific food or beverage application (DuBois et al, 1991; Schiffman and Gatlin, 1993; Schiffman et al, 2008). In 1991, sucralose was first approved for use in Canada, followed by Australia in 1993, and New Zealand in 1996 (Davies, 2010).…”

mentioning

confidence: 99%

Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues

Schiffman

Rother

2013

Journal of Toxicology and Environmental Health, Part B

Self Cite

137

107

View full text Add to dashboard Cite

Sucralose is a synthetic organochlorine sweetener (OC) that is a common ingredient in the world's food supply. Sucralose interacts with chemosensors in the alimentary tract that play a role in sweet taste sensation and hormone secretion. In rats, sucralose ingestion was shown to increase the expression of the efflux transporter P-glycoprotein (P-gp) and two cytochrome P-450 (CYP) isozymes in the intestine. P-gp and CYP are key components of the presystemic detoxification system involved in first-pass drug metabolism. The effect of sucralose on first-pass drug metabolism in humans, however, has not yet been determined. In rats, sucralose alters the microbial composition in the gastrointestinal tract (GIT), with relatively greater reduction in beneficial bacteria. Although early studies asserted that sucralose passes through the GIT unchanged, subsequent analysis suggested that some of the ingested sweetener is metabolized in the GIT, as indicated by multiple peaks found in thin-layer radiochromatographic profiles of methanolic fecal extracts after oral sucralose administration. The identity and safety profile of these putative sucralose metabolites are not known at this time. Sucralose and one of its hydrolysis products were found to be mutagenic at elevated concentrations in several testing methods. Cooking with sucralose at high temperatures was reported to generate chloropropanols, a potentially toxic class of compounds. Both human and rodent studies demonstrated that sucralose may alter glucose, insulin, and glucagon-like peptide 1 (GLP-1) levels. Taken together, these findings indicate that sucralose is not a biologically inert compound.

show abstract

mentioning

confidence: 99%

Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues

Schiffman

Rother

2013

Journal of Toxicology and Environmental Health, Part B

Self Cite

137

107

View full text Add to dashboard Cite

show abstract

“…We know that there is some evidence from the sweetness adaptation studies of Schiffman and others (2008) that some of these HPSs bind to different sites of the T1R2/T1R3 heterodimer; sweeteners that bind to the same receptor of the heterodimer adapt, and the ones that bind to different ones do not. Complementary evidence comes from the work of Ennis (1991) who showed that agonists that bind to independent receptor–transducers are synergistic, and the ones that bind to the same ones are not.…”

Section: Resultsmentioning

confidence: 99%

“…DuBois and others (1990) reported the sweetness intensity responses of a large number of high potency sweeteners (HPSs). The results of that work have been reprinted partially many times in a variety of forms (for example, Schiffman and others 2008), and the sweetness intensity–concentration relationships reported therein are still the basis of most other research as well as consumer product development.…”

Section: Introductionmentioning

confidence: 99%

The Black Agonist–Receptor Model of High Potency Sweeteners, and Its Implication to Sweetness Taste and Sweetener Design

Farkas¹,

Híd²

2011

Journal of Food Science

View full text Add to dashboard Cite

The dose responses of the most commonly used high potency sweeteners (HPSs) have been measured by a more precise sensory procedure. The data were analyzed by Black's pharmacological model that takes into account not only agonist binding affinity but transduction efficiency as well. HPSs are clearly segregated into 2 groups depending on whether they bind to T1R2 or T1R3 of the receptor heterodimer. Surprisingly, the more potent sweeteners have lower transduction efficiencies. The implications of these on consumer product development and HPS design are discussed.

show abstract

“…Cross adaptation: The phenomenon of adaptation to a sweetener resulting in the subsequent decreased sweet response to another sweetener (Schiffman and others 2008). …”

Section: Glossary Of Termsmentioning

confidence: 99%

Sweet Taste in Man: A Review

Meyers¹,

Brewer²

2008

Journal of Food Science

View full text Add to dashboard Cite

A greater understanding of the molecular mechanisms of sweet taste has profound significance for the food industry as well as for consumers. Understanding the mechanism by which sweet taste is elicited by saccharides, peptides, and proteins will assist science and industry in their search for sweet substances with fewer negative health effects. The original AH-B theories have been supplanted by detailed structural models. Recent identification of the human sweet receptor as a dimeric G-protein coupled receptor comprising T1R2 and T1R3 subunits has greatly increased the understanding of the mechanisms involved in sweet molecule binding and sweet taste transduction. This review discusses early theories of the sweet receptor, recent research of sweetener chemoreception of nonprotein and protein ligands, homology modeling, the transduction pathway, the possibility of the sweet receptor functioning allosterically, as well as the implications of allelic variation.

show abstract

Sensory Properties of Neotame: Comparison with Other Sweeteners

Cited by 14 publications

References 0 publications

Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues

Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues

The Black Agonist–Receptor Model of High Potency Sweeteners, and Its Implication to Sweetness Taste and Sweetener Design

Sweet Taste in Man: A Review

Contact Info

Product

Resources

About