Taste-Structure Correlation with α-D-Mannose and β-D-Mannose

Steinhardt, Ralph G.; Calvin, Allen D.; Dodd, Elizabeth A.

doi:10.1126/science.135.3501.367

Cited by 33 publications

(13 citation statements)

References 4 publications

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“…D-Mannose is the 2-epimer of glucose and exists primarily as sweet-tasting α- (67%) or as a bitter-tasting β- (33%) anomer of the pyranose [6,7]; furanose forms comprise <2%. Mannose is ~5x as active as glucose in non-enzyamtic glycation [8], which may explain why evolution did not favor it as a biological energy source.…”

Section: Mannose Chemistrymentioning

confidence: 99%

Mannose metabolism: More than meets the eye

Sharma

Ichikawa

Freeze

2014

Biochemical and Biophysical Research Communications

185

168

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Mannose is a simple sugar with a complex life. It’s a welcome therapy for genetic and acquired human diseases, but it kills honeybees and blinds baby mice. It could cause diabetic complications. Mannose chemistry, metabolism, and metabolomics in cells, tissues and mammals can help explain these multiple systemic effects. Mannose has good, bad or ugly outcomes depending on its steady state levels and metabolic flux. This review describes the role of mannose at cellular level and its impact on organisms.

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Section: Mannose Chemistrymentioning

confidence: 99%

Mannose metabolism: More than meets the eye

Sharma

Ichikawa

Freeze

2014

Biochemical and Biophysical Research Communications

185

168

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“…Reducing sugars typically exist as a mixture of α and β anomers, as natural interconversion between open‐ and closed‐chain forms results in anomerization to an equilibrium mixture of α and β anomers within a few hours of solvation. Differences in sweetness have been found between the α‐ and β‐anomeric forms of several sugars, though only for lactose has the magnitude of that difference been explicitly quantified (Pangborn and Gee ; Steinhardt and others ; Parrish and others ; Sakaguchi and others ). Pangborn and Gee () found the α‐form of fructose, glucose, and galactose to be the sweeter anomer, whereas the β‐form of lactose was judged to be sweeter than α‐lactose (Parrish and others ).…”

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

“…It is important to note, that although α‐ and β‐sugar anomers may differ in their degree of sweetness, d ‐ and l ‐isomers have the same degree of sweetness. For instance, α‐d‐mannose is found to be sweet in taste, although its anomer β‐d‐mannose is bitter and not sweet (Steinhardt and others ).…”

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

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Functionality of Sugars in Foods and Health

Clemens¹,

Jones

Kern

et al. 2016

Comp Rev Food Sci Food Safe

169

109

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Overweight and obesity are global health problems that affect more than 1.9 billion adults who are overweight, and of these 600 million are obese. In the United States, these problems affect 60% of the population. Critical to these statistics is the association with increased risk of cardiovascular disease, type 2 diabetes, and metabolic syndrome among other noncommunicable diseases. Many factors, including sugars, have been charged as potential causes. However, obesity and overweight and their attendant health problems continue to increase despite the fact that there is a decline in the consumption of sugars. Sugars vary in their types and structure. From a food science perspective, sugars present an array of attributes that extend beyond taste, flavor, color, and texture to aspects such as structure and shelf-life of foods. From a public health perspective, there is considerable controversy about the effect of sugar relative to satiety, digestion, and noncommunicable diseases. This comprehensive overview from experts in food science, nutrition and health, sensory science, and biochemistry describes the technical and functional roles of sugar in food production, provides a balanced evidence-based assessment of the literature and addresses many prevalent health issues commonly ascribed to sugar by the media, consumer groups, international scientific organizations, and policy makers. The preponderance of the evidence indicates that sugar as such does not contribute to adverse health outcomes when consumed under isocaloric conditions. The evidence generally indicates, as noted by the 2010 Dietary Guidelines Advisory Committee, that sugar, like any other caloric macronutrient, such as protein and fat, when consumed in excess leads to conditions such as obesity and related comorbidities. More recently, the 2015-2020 Dietary Guidelines for Americans recommended limiting dietary sugar to 10% of total energy in an effort to reduced the risk of these noncommunicable diseases.

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“…Similarly, there is a difference in taste between D-and L-mannose. In fact, the two anomers of D-mannose possess different tastes (50). α-D-mannose is sweet like sucrose, whereas β-D-mannose is bitter like quinine (Table VI).…”

Section: Properties Of Taste Moleculesmentioning

confidence: 98%

Chemical Excitation of Taste and Odor Receptors

Beidler

1969

Flavor Chemistry

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Taste-Structure Correlation with α-D-Mannose and β-D-Mannose

Cited by 33 publications

References 4 publications

Mannose metabolism: More than meets the eye

Mannose metabolism: More than meets the eye

Functionality of Sugars in Foods and Health

Chemical Excitation of Taste and Odor Receptors

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