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Kochem MC, Hanselman EC, Breslin PAS. Activation and inhibition of the sweet taste receptor TAS1R2-TAS1R3 differentially affect glucose tolerance in humans. PLoS One 2024; 19:e0298239. [PMID: 38691547 PMCID: PMC11062524 DOI: 10.1371/journal.pone.0298239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Accepted: 01/19/2024] [Indexed: 05/03/2024] Open
Abstract
The sweet taste receptor, TAS1R2-TAS1R3, is expressed in taste bud cells, where it conveys sweetness, and also in intestinal enteroendocrine cells, where it may facilitate glucose absorption and assimilation. In the present study, our objective was to determine whether TAS1R2-TAS1R3 influences glucose metabolism bidirectionally via hyperactivation with 5 mM sucralose (n = 12) and inhibition with 2 mM sodium lactisole (n = 10) in mixture with 75 g glucose loads during oral glucose tolerance tests (OGTTs) in healthy humans. Plasma glucose, insulin, and glucagon were measured before, during, and after OGTTs up to 120 minutes post-prandially. We also assessed individual participants' sweet taste responses to sucralose and their sensitivities to lactisole sweetness inhibition. The addition of sucralose to glucose elevated plasma insulin responses to the OGTT (F(1, 11) = 4.55, p = 0.056). Sucralose sweetness ratings were correlated with early increases in plasma glucose (R2 = 0.41, p<0.05), as well as increases in plasma insulin (R2 = 0.38, p<0.05) when sucralose was added to the OGTT (15 minute AUC). Sensitivity to lactisole sweetness inhibition was correlated with decreased plasma glucose (R2 = 0.84, p<0.01) when lactisole was added to the OGTT over the whole test (120 minute AUC). In summary, stimulation and inhibition of the TAS1R2-TAS1R3 receptor demonstrates that TAS1R2-TAS1R3 helps regulate glucose metabolism in humans and may have translational implications for metabolic disease risk.
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Affiliation(s)
- Matthew C. Kochem
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, United States of America
| | - Emily C. Hanselman
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, United States of America
| | - Paul A. S. Breslin
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, United States of America
- Monell Chemical Senses Center, Philadelphia, PA, United States of America
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2
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Singh MK, Savita K, Singh S, Mishra D, Rani P, Chanda D, Verma RS. Vasorelaxant property of 2-phenyl ethyl alcohol isolated from the spent floral distillate of damask rose (Rosa damascena Mill.) and its possible mechanism. JOURNAL OF ETHNOPHARMACOLOGY 2023; 313:116603. [PMID: 37149069 DOI: 10.1016/j.jep.2023.116603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/08/2023]
Abstract
ETHNOBOTANICAL RELEVANCE Rosa damascena Mill. (Rosaceae), commonly known as damask rose, is an ancient medicinal and perfumery plant used in Traditional Unani Medicine due to various therapeutic effects, including cardiovascular benefits. AIM OF THE STUDY This study aimed to evaluate the vasorelaxant effect of the 2-phenyl ethyl alcohol (PEA) isolated from the spent flowers of R. damascena which remain after the extraction of essential oil. MATERIALS AND METHODS The freshly collected flowers of R. damascena were hydro-distilled in a Clevenger's type apparatus to extract the rose essential oil (REO). After removing the REO, the spent-flower hydro-distillate was collected and extracted with organic solvents to yield a spent-flower hydro-distillate extract (SFHE), which was further purified by column chromatography. The SFHE and its isolate were characterized by gas chromatography (GC-FID), gas chromatography-mass spectrometry (GC-MS), and nuclear magnetic resonance (NMR) techniques. The PEA, isolated from SFHE, was evaluated for vasorelaxation response in conduit blood vessels like rat aorta and resistant vessels like mesenteric artery. The preliminary screening of PEA was done in aortic preparation pre-constricted with phenylephrine. Further, a concentration-dependent relaxation response to PEA has been elicited in both endothelium-intact and endothelium-denuded arterial rings, and the mode of action was explored. RESULTS The SFHE revealed the presence of PEA as the main constituent (89.36%), which was further purity by column chromatography to a purity of 95.0%. The PEA exhibited potent vasorelaxation response both in conduit vessels like the rat aorta and resistance vessels like the mesenteric artery. The relaxation response is mediated without any involvement of vascular endothelium. Further, TEA sensitive BKca channel was found to be the major target for PEA-induced relaxation response in these blood vessels. CONCLUSIONS The spent flowers of R. damascena, which remain after the extraction of REO, could be used to extract PEA. The PEA possessed marked vasorelaxation properties in both aorta and mesenteric artery and showed promise for development into an herbal product against hypertension.
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Affiliation(s)
- Munmun Kumar Singh
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), PO CIMAP, Lucknow, 226015, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, Uttar Pradesh, India
| | - Kumari Savita
- Bio-Prospection and Product Development, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), PO CIMAP, Lucknow, 226015, India
| | - Swati Singh
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), PO CIMAP, Lucknow, 226015, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, Uttar Pradesh, India
| | - Divya Mishra
- Bio-Prospection and Product Development, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), PO CIMAP, Lucknow, 226015, India
| | - Poonam Rani
- Bio-Prospection and Product Development, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), PO CIMAP, Lucknow, 226015, India
| | - Debabrata Chanda
- Bio-Prospection and Product Development, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), PO CIMAP, Lucknow, 226015, India.
| | - Ram Swaroop Verma
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants (CIMAP), PO CIMAP, Lucknow, 226015, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, Uttar Pradesh, India.
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3
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Rosol TJ, Cohen SM, Eisenbrand G, Fukushima S, Gooderham NJ, Guengerich FP, Hecht SS, Rietjens IMCM, Davidsen JM, Harman CL, Kelly S, Ramanan D, Taylor SV. FEMA GRAS assessment of natural flavor complexes: Lemongrass oil, chamomile oils, citronella oil and related flavoring ingredients. Food Chem Toxicol 2023; 175:113697. [PMID: 36870670 DOI: 10.1016/j.fct.2023.113697] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 02/14/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a program for the re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, eleventh in the series, evaluates the safety of NFCs characterized by primary alcohol, aldehyde, carboxylic acid, ester and lactone constituents derived from terpenoid biosynthetic pathways and/or lipid metabolism. The Expert Panel uses the scientific-based evaluation procedure published in 2005 and updated in 2018 that relies on a complete constituent characterization of the NFC intended for commerce and organization of the constituents of each NFC into well-defined congeneric groups. The safety of the NFCs is evaluated using the well-established and conservative threshold of toxicological concern (TTC) concept in addition to data on estimated intake, metabolism and toxicology of members of the congeneric groups and for the NFC under evaluation. The scope of the safety evaluation contained herein does not include added use in dietary supplements or any products other than food. Twenty-three NFCs, derived from the Hibiscus, Melissa, Ricinus, Anthemis, Matricaria, Cymbopogon, Saussurea, Spartium, Pelargonium, Levisticum, Rosa, Santalum, Viola, Cryptocarya and Litsea genera were affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavor ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.
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Affiliation(s)
- Thomas J Rosol
- Department of Biomedical Sciences, Heritage College of Osteopathic Medicine, Ohio University, 1 Ohio University, Athens, OH, 45701, USA
| | - Samuel M Cohen
- Havlik-Wall Professor of Oncology, Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198-3135, USA
| | - Gerhard Eisenbrand
- University of Kaiserslautern, Germany (Retired), Kühler Grund 48/1, 69126, Heidelberg, Germany
| | - Shoji Fukushima
- Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan
| | - Nigel J Gooderham
- Dept. of Metabolism, Digestion, Reproduction, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom
| | - F Peter Guengerich
- Tadashi Inagami Professor of Biochemistry, Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146, USA
| | - Stephen S Hecht
- Wallin Professor of Cancer Prevention, Masonic Cancer Center and Dept. of Laboratory Medicine and Pathology, Cancer and Cardiovascular Research Building, 2231 6th St., S.E., Minneapolis, MN, 55455, USA
| | - Ivonne M C M Rietjens
- Professor of Toxicology, Division of Toxicology, Wageningen University, Stippeneng 4 6708, WE, Wageningen, the Netherlands
| | - Jeanne M Davidsen
- Flavor and Extract Manufacturers Association, 1101 17th Street, N.W., Suite 700, Washington, D.C., 20036, USA
| | - Christie L Harman
- Flavor and Extract Manufacturers Association, 1101 17th Street, N.W., Suite 700, Washington, D.C., 20036, USA
| | - Shannen Kelly
- Flavor and Extract Manufacturers Association, 1101 17th Street, N.W., Suite 700, Washington, D.C., 20036, USA
| | - Danarubini Ramanan
- Flavor and Extract Manufacturers Association, 1101 17th Street, N.W., Suite 700, Washington, D.C., 20036, USA
| | - Sean V Taylor
- Scientific Secretary to the FEMA Expert Panel, 1101 17th Street, N.W., Suite 700, Washington, D.C., 20036, USA.
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Holt AK, Poklis JL, Peace MR. The history, evolution, and practice of cannabis and E-cigarette industries highlight necessary public health and public safety considerations. JOURNAL OF SAFETY RESEARCH 2023; 84:192-203. [PMID: 36868647 PMCID: PMC10829760 DOI: 10.1016/j.jsr.2022.10.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 05/29/2022] [Accepted: 10/25/2022] [Indexed: 06/18/2023]
Affiliation(s)
- Alaina K Holt
- Department of Forensic Science, Virginia Commonwealth University, Richmond, VA, United States; Integrative Life Sciences Doctoral Program, Virginia Commonwealth University, Richmond, VA, United States.
| | - Justin L Poklis
- Department of Pharmacology & Toxicology, Virginia Commonwealth University, Richmond, VA, United States.
| | - Michelle R Peace
- Department of Forensic Science, Virginia Commonwealth University, Richmond, VA, United States.
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Biotransformation of the Proteogenic Amino Acids Phenylalanine, Tyrosine and Tryptophan by Yarrowia Species: An Application to the Preparative Synthesis of Natural Phenylacetic Acid. Catalysts 2022. [DOI: 10.3390/catal12121638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The biotransformation of the aromatic amino acids phenylalanine, tyrosine and tryptophan originates a number of bioactive compounds. Yeasts are the most used microorganisms for the transformation of (L)-phenylalanine into the flavour phenylethanol. Here, we reported a study on the biotransformation of the proteogenic aminoacids phenylalanine, tyrosine and tryptophan by yeast strains belonging to Yarrowia genus. We found that the latter microorganisms, in high aerobic conditions, metabolise the aromatic amino acids (L)-phenylalanine and (L)-tyrosine with the almost exclusive formation of phenylacetic acid and 4-hydroxyphenylacetic acid, respectively. Differently, the biotransformation of (L)-tryptophan with Y. lipolytica, gave anthranilic acid as the main product. As stated by the European and USA legislations concerning natural flavour production, phenylacetic acid obtained by microbial conversion of phenylalanine of natural origin can be commercialised as a natural flavour. Accordingly, our findings were exploited in a new process, based on the Yarrowia strains-mediated biotransformation of natural (L)-phenylalanine, that allows the large-scale preparation of the high-value, natural flavour, phenylacetic acid.
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Teysseire F, Bordier V, Budzinska A, Weltens N, Rehfeld JF, Holst JJ, Hartmann B, Beglinger C, Van Oudenhove L, Wölnerhanssen BK, Meyer-Gerspach AC. The Role of D-allulose and Erythritol on the Activity of the Gut Sweet Taste Receptor and Gastrointestinal Satiation Hormone Release in Humans: A Randomized, Controlled Trial. J Nutr 2022; 152:1228-1238. [PMID: 35135006 PMCID: PMC9071322 DOI: 10.1093/jn/nxac026] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/29/2021] [Accepted: 02/01/2022] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Glucose induces the release of gastrointestinal (GI) satiation hormones, such as glucagon-like peptide 1 (GLP-1) and peptide tyrosine tyrosine (PYY), in part via the activation of the gut sweet taste receptor (T1R2/T1R3). OBJECTIVES The primary objective was to investigate the importance of T1R2/T1R3 for the release of cholecystokinin (CCK), GLP-1, and PYY in response to D-allulose and erythritol by assessing the effect of the T1R2/T1R3 antagonist lactisole on these responses and as secondary objectives to study the effect of the T1R2/T1R3 blockade on gastric emptying, appetite-related sensations, and GI symptoms. METHODS In this randomized, controlled, double-blind, crossover study, 18 participants (5 men) with a mean ± SD BMI (in kg/m2) of 21.9 ± 1.7 and aged 24 ± 4 y received an intragastric administration of 25 g D-allulose, 50 g erythritol, or tap water, with or without 450 parts per million (ppm) lactisole, respectively, in 6 different sessions. 13C-sodium acetate was added to all solutions to determine gastric emptying. At fixed time intervals, blood and breath samples were collected, and appetite-related sensations and GI symptoms were assessed. Data were analyzed with linear mixed-model analysis. RESULTS D-allulose and erythritol induced a significant release of CCK, GLP-1, and PYY compared with tap water (all PHolm < 0.0001, dz >1). Lactisole did not affect the D-allulose- and erythritol-induced release of CCK, GLP-1, and PYY (all PHolm > 0.1). Erythritol significantly delayed gastric emptying, increased fullness, and decreased prospective food consumption compared with tap water (PHolm = 0.0002, dz = -1.05; PHolm = 0.0190, dz = 0.69; and PHolm = 0.0442, dz = -0.62, respectively). CONCLUSIONS D-allulose and erythritol stimulate the secretion of GI satiation hormones in humans. Lactisole had no effect on CCK, GLP-1, and PYY release, indicating that D-allulose- and erythritol-induced GI satiation hormone release is not mediated via T1R2/T1R3 in the gut.
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Affiliation(s)
- Fabienne Teysseire
- St. Clara Research Ltd at St. Claraspital, Basel, Switzerland,Faculty of Medicine, University of Basel, Basel, Switzerland
| | - Valentine Bordier
- St. Clara Research Ltd at St. Claraspital, Basel, Switzerland,Faculty of Medicine, University of Basel, Basel, Switzerland
| | - Aleksandra Budzinska
- Laboratory for Brain-Gut Axis Studies, Translational Research Center for Gastrointestinal Disorders, Department of Chronic Diseases and Metabolism, KU Leuven, Leuven, Belgium,Leuven Brain Institute, KU Leuven, Leuven, Belgium
| | - Nathalie Weltens
- Laboratory for Brain-Gut Axis Studies, Translational Research Center for Gastrointestinal Disorders, Department of Chronic Diseases and Metabolism, KU Leuven, Leuven, Belgium,Leuven Brain Institute, KU Leuven, Leuven, Belgium
| | - Jens F Rehfeld
- Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, Copenhagen, Denmark
| | - Jens J Holst
- Department of Biomedical Sciences and Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Bolette Hartmann
- Department of Biomedical Sciences and Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | | | - Lukas Van Oudenhove
- Laboratory for Brain-Gut Axis Studies, Translational Research Center for Gastrointestinal Disorders, Department of Chronic Diseases and Metabolism, KU Leuven, Leuven, Belgium,Leuven Brain Institute, KU Leuven, Leuven, Belgium,Cognitive and Affective Neuroscience Lab, Department of Psychological and Brain Sciences, Dartmouth College, Hanover, NH, USA
| | - Bettina K Wölnerhanssen
- St. Clara Research Ltd at St. Claraspital, Basel, Switzerland,Faculty of Medicine, University of Basel, Basel, Switzerland
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7
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Eisenbrand G, Cohen SM, Fukushima S, Gooderham NJ, Guengerich FP, Hecht SS, Rietjens IMCM, Rosol TJ, Davidsen JM, Harman CL, Taylor SV. FEMA GRAS assessment of natural flavor complexes: Eucalyptus oil and other cyclic ether-containing flavoring ingredients. Food Chem Toxicol 2021; 155:112357. [PMID: 34217737 DOI: 10.1016/j.fct.2021.112357] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 11/15/2022]
Abstract
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a program for the re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, the sixth in the series, will summarize the re-evaluation of eight NFCs whose constituent profiles are characterized by significant amounts of eucalyptol and/or other cyclic ethers. This re-evaluation was based on a procedure first published in 2005 and subsequently updated in 2018 that evaluates the safety of naturally occurring mixtures for their intended use as flavoring ingredients. The procedure relies on a complete chemical characterization of the NFC intended for commerce and the organization of its chemical constituents into well-defined congeneric groups. The safety of the NFC is evaluated using the well-established and conservative threshold of toxicological concern (TTC) concept in addition to data on absorption, metabolism and toxicology of the constituents of the congeneric groups and the NFC under evaluation. Eight NFCs derived from the Eucalyptus, Melaleuca, Origanum, Laurus, Rosmarinus and Salvia genera were affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavor ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.
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Affiliation(s)
- Gerhard Eisenbrand
- University of Kaiserslautern, Germany (Retired), Kühler Grund 48/1, 69126, Heidelberg, Germany
| | - Samuel M Cohen
- Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198-3135, USA
| | - Shoji Fukushima
- Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan
| | - Nigel J Gooderham
- Dept. of Metabolism, Digestion, Reproduction, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, UK
| | - F Peter Guengerich
- Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146, USA
| | - Stephen S Hecht
- Masonic Cancer Center and Dept. of Laboratory Medicine and Pathology, University of Minnesota, Cancer and Cardiovascular Research Building, 2231 6th St. S.E., Minneapolis, MN, 55455, USA
| | - Ivonne M C M Rietjens
- Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, the Netherlands
| | - Thomas J Rosol
- Department of Biomedical Sciences, Heritage College of Osteopathic Medicine, Ohio University, 1 Ohio University, Athens, OH, 45701, USA
| | - Jeanne M Davidsen
- Flavor and Extract Manufacturers Association, 1101 17th Street, NW Suite 700, Washington, DC, 20036, USA
| | - Christie L Harman
- Flavor and Extract Manufacturers Association, 1101 17th Street, NW Suite 700, Washington, DC, 20036, USA
| | - Sean V Taylor
- Scientific Secretary to the FEMA Expert Panel, 1101 17th Street, NW Suite 700, Washington, DC, 20036, USA.
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Cohen SM, Eisenbrand G, Fukushima S, Gooderham NJ, Guengerich FP, Hecht SS, Rietjens IMCM, Rosol TJ, Davidsen JM, Harman CL, Lu V, Taylor SV. FEMA GRAS assessment of natural flavor complexes: Origanum oil, thyme oil and related phenol derivative-containing flavoring ingredients. Food Chem Toxicol 2021; 155:112378. [PMID: 34217738 DOI: 10.1016/j.fct.2021.112378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 10/21/2022]
Abstract
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as flavor ingredients, mostly consisting of a variety of essential oils and botanical extracts. This publication, seventh in the series, re-evaluates NFCs with constituent profiles dominated by phenolic derivatives including carvacrol, thymol and related compounds using a constituent-based procedure first published in 2005 and updated in 2018. The procedure is based on the chemical characterization of each NFC as intended for commerce and the estimated intake of the constituent congeneric groups. The procedure applies the threshold of toxicological concern (TTC) concept and evaluates relevant data on absorption, metabolism, genotoxic potential and toxicology of the constituent congeneric groups and the NFC under evaluation. Herein, the FEMA Expert Panel affirmed the generally recognized as safe (GRAS) status of seven phenolic derivative-based NFCs, Origanum Oil (Extractive) (FEMA 2828), Savory Summer Oil (FEMA 3013), Savory Summer Oleoresin (FEMA 3014), Savory Winter Oil (FEMA 3016), Savory Winter Oleoresin (FEMA 3017), Thyme Oil (FEMA 3064) and Thyme White Oil (FEMA 3065) under their conditions of intended use as flavor ingredients.
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Affiliation(s)
- Samuel M Cohen
- Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198-3135, USA
| | - Gerhard Eisenbrand
- University of Kaiserslautern, Germany (Retired), Kühler Grund 48/1, 69126, Heidelberg, Germany
| | - Shoji Fukushima
- Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan
| | - Nigel J Gooderham
- Dept. of Metabolism, Digestion, Reproduction, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom
| | - F Peter Guengerich
- Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146, USA
| | - Stephen S Hecht
- Masonic Cancer Center and Dept. of Laboratory Medicine and Pathology, Cancer and Cardiovascular Research Building, 2231 6th St. S.E., Minneapolis, MN, 55455, USA
| | - Ivonne M C M Rietjens
- Division of Toxicology, Wageningen University, Stippeneng 4, 6708, WE, Wageningen, the Netherlands
| | - Thomas J Rosol
- Department of Biomedical Sciences, Heritage College of Osteopathic Medicine, Ohio University, 1 Ohio University, Athens, OH, 45701, USA
| | - Jeanne M Davidsen
- Flavor and Extract Manufacturers Association, 1101 17th Street NW, Suite 700, Washington, DC, 20036, USA
| | - Christie L Harman
- Flavor and Extract Manufacturers Association, 1101 17th Street NW, Suite 700, Washington, DC, 20036, USA
| | - Vivian Lu
- Flavor and Extract Manufacturers Association, 1101 17th Street NW, Suite 700, Washington, DC, 20036, USA
| | - Sean V Taylor
- Scientific Secretary to the FEMA Expert Panel, 1101 17th Street, N.W., Suite 700, Washington, D.C., 20036, USA.
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Gooderham NJ, Cohen SM, Eisenbrand G, Fukushima S, Guengerich FP, Hecht SS, Rietjens IMCM, Rosol TJ, Davidsen JM, Harman CL, Murray IJ, Taylor SV. FEMA GRAS assessment of natural flavor complexes: Clove, cinnamon leaf and West Indian bay leaf-derived flavoring ingredients. Food Chem Toxicol 2020; 145:111585. [PMID: 32702506 DOI: 10.1016/j.fct.2020.111585] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/30/2020] [Accepted: 07/04/2020] [Indexed: 01/06/2023]
Abstract
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association initiated the safety re-evaluation of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, 4th in a series focusing on the safety evaluation of NFCs, presents an evaluation of NFCs rich in hydroxyallylbenzene and hydroxypropenylbenzene constituents using a procedure initially published in 2005 and updated in 2018 that evaluates the safety of naturally occurring mixtures for their intended use as flavoring ingredients. The procedure requires the characterization of the chemical composition for each NFC and subsequent organization of the constituents into defined congeneric groups. The safety of each NFC is evaluated using the conservative threshold of toxicological concern (TTC) approach together with studies on absorption, metabolism and toxicology of the NFC and its constituent congeneric groups. By the application of this procedure, seven NFCs, derived from clove, cinnamon leaf and West Indian bay leaf were affirmed as "generally recognized as safe (GRAS)" under their conditions of intended use as flavor ingredients. An eighth NFC, an oleoresin of West Indian bay leaf, was affirmed based on its estimated intake, which is below the TTC of 0.15 μg/person per day for compounds with structural alerts for genotoxicity.
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Affiliation(s)
- Nigel J Gooderham
- Dept. of Metabolism, Digestion, Reproduction, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom
| | - Samuel M Cohen
- Havlik-Wall Professor of Oncology, Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198-3135, USA
| | - Gerhard Eisenbrand
- Senior Research Professor of Food Chemistry & Toxicology, University of Kaiserslautern, Germany (Retired), Kühler Grund 48/1, 69126, Heidelberg, Germany
| | - Shoji Fukushima
- Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan
| | - F Peter Guengerich
- Tadashi Inagami Professor of Biochemistry, Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146 USA
| | - Stephen S Hecht
- Wallin Professor of Cancer Prevention, Masonic Cancer Center and Dept. of Laboratory Medicine and Pathology, University of Minnesota, MMC 806, 420 Delaware St., S.E., Minneapolis, MN, 55455, USA
| | - Ivonne M C M Rietjens
- Professor of Toxicology, Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, the Netherlands
| | - Thomas J Rosol
- Department of Biomedical Sciences, Heritage College of Osteopathic Medicine, Ohio University, 1 Ohio University, Athens, OH, 45701, USA
| | - Jeanne M Davidsen
- Flavor and Extract Manufacturers Association, 1101 17th Street NW, Suite 700, Washington, DC 20036, USA
| | - Christie L Harman
- Flavor and Extract Manufacturers Association, 1101 17th Street NW, Suite 700, Washington, DC 20036, USA
| | - Ian J Murray
- Flavor and Extract Manufacturers Association, 1101 17th Street NW, Suite 700, Washington, DC 20036, USA
| | - Sean V Taylor
- Flavor and Extract Manufacturers Association, 1101 17th Street NW, Suite 700, Washington, DC 20036, USA.
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FEMA GRAS assessment of natural flavor complexes: Lavender, Guaiac Coriander-derived and related flavoring ingredients. Food Chem Toxicol 2020; 145:111584. [PMID: 32682832 DOI: 10.1016/j.fct.2020.111584] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 06/30/2020] [Accepted: 07/04/2020] [Indexed: 11/23/2022]
Abstract
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a program for the re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, fifth in the series, evaluates the safety of NFCs containing linalool and/or other characteristic mono- and sesquiterpenoid tertiary alcohols and esters using the safety evaluation procedure published by the FEMA Expert Panel in 2005 and updated in 2018. The procedure relies on a complete chemical characterization of the NFC intended for commerce and organization of the chemical constituents of each NFC into well-defined congeneric groups. The safety of each NFC is evaluated using the well-established and conservative threshold of toxicological concern (TTC) concept in addition to data on absorption, metabolism and toxicology of both the constituent congeneric groups and the NFCs. Sixteen NFCs, derived from the Lavandula, Aniba, Elettaria, Daucus, Salvia, Coriandrum, Ribes, Guaiacum/Bulnesia, Citrus, Pogostemon, Melaleuca and Michelia genera, were affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavor ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.
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11
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Erythropel HC, Jabba SV, DeWinter TM, Mendizabal M, Anastas PT, Jordt SE, Zimmerman JB. Formation of flavorant-propylene Glycol Adducts With Novel Toxicological Properties in Chemically Unstable E-Cigarette Liquids. Nicotine Tob Res 2020; 21:1248-1258. [PMID: 30335174 DOI: 10.1093/ntr/nty192] [Citation(s) in RCA: 126] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Accepted: 09/13/2018] [Indexed: 12/12/2022]
Abstract
INTRODUCTION "Vaping" electronic cigarettes (e-cigarettes) is increasingly popular with youth, driven by the wide range of available flavors, often created using flavor aldehydes. The objective of this study was to examine whether flavor aldehydes remain stable in e-cigarette liquids or whether they undergo chemical reactions, forming novel chemical species that may cause harm to the user. METHODS Gas chromatography was used to determine concentrations of flavor aldehydes and reaction products in e-liquids and vapor generated from a commercial e-cigarette. Stability of the detected reaction products in aqueous media was monitored by ultraviolet spectroscopy and nuclear magnetic resonance spectroscopy, and their effects on irritant receptors determined by fluorescent calcium imaging in HEK-293T cells. RESULTS Flavor aldehydes including benzaldehyde, cinnamaldehyde, citral, ethylvanillin, and vanillin rapidly reacted with the e-liquid solvent propylene glycol (PG) after mixing, and upward of 40% of flavor aldehyde content was converted to flavor aldehyde PG acetals, which were also detected in commercial e-liquids. Vaping experiments showed carryover rates of 50%-80% of acetals to e-cigarette vapor. Acetals remained stable in physiological aqueous solution, with half-lives above 36 hours, suggesting they persist when inhaled by the user. Acetals activated aldehyde-sensitive TRPA1 irritant receptors and aldehyde-insensitive TRPV1 irritant receptors. CONCLUSIONS E-liquids are potentially reactive chemical systems in which new compounds can form after mixing of constituents and during storage, as demonstrated here for flavor aldehyde PG acetals, with unexpected toxicological effects. For regulatory purposes, a rigorous process is advised to monitor the potentially changing composition of e-liquids and e-vapors over time, to identify possible health hazards. IMPLICATIONS This study demonstrates that e-cigarette liquids can be chemically unstable, with reactions occurring between flavorant and solvent components immediately after mixing at room temperature. The resulting compounds have toxicological properties that differ from either the flavorants or solvent components. These findings suggest that the reporting of manufacturing ingredients of e-liquids is insufficient for a safety assessment. The establishment of an analytical workflow to detect newly formed compounds in e-liquids and their potential toxicological effects is imperative for regulatory risk analysis.
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Affiliation(s)
- Hanno C Erythropel
- Department of Chemical and Environmental Engineering, Yale University, New Haven, CT.,Yale Tobacco Center of Regulatory Science, Department of Psychiatry, Yale School of Medicine, New Haven, CT
| | - Sairam V Jabba
- Yale Tobacco Center of Regulatory Science, Department of Psychiatry, Yale School of Medicine, New Haven, CT.,Department of Anesthesiology, Duke University School of Medicine, Durham, NC
| | - Tamara M DeWinter
- Yale Tobacco Center of Regulatory Science, Department of Psychiatry, Yale School of Medicine, New Haven, CT.,Yale School of Forestry and Environmental Studies, Yale University, New Haven, CT
| | - Melissa Mendizabal
- Department of Chemical and Environmental Engineering, Yale University, New Haven, CT
| | - Paul T Anastas
- Department of Chemical and Environmental Engineering, Yale University, New Haven, CT.,Yale School of Forestry and Environmental Studies, Yale University, New Haven, CT.,Department of Chemistry, Yale University, New Haven, CT.,Yale School of Public Health, Yale University, New Haven, CT
| | - Sven E Jordt
- Yale Tobacco Center of Regulatory Science, Department of Psychiatry, Yale School of Medicine, New Haven, CT.,Department of Anesthesiology, Duke University School of Medicine, Durham, NC
| | - Julie B Zimmerman
- Department of Chemical and Environmental Engineering, Yale University, New Haven, CT.,Yale Tobacco Center of Regulatory Science, Department of Psychiatry, Yale School of Medicine, New Haven, CT.,Yale School of Forestry and Environmental Studies, Yale University, New Haven, CT
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12
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Gooderham NJ, Cohen SM, Eisenbrand G, Fukushima S, Guengerich FP, Hecht SS, Rietjens IMCM, Rosol TJ, Bastaki M, Linman MJ, Taylor SV. The safety evaluation of food flavoring substances: the role of genotoxicity studies. Crit Rev Toxicol 2020; 50:1-27. [PMID: 32162576 DOI: 10.1080/10408444.2020.1712589] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The Flavor and Extract Manufacturers Association (FEMA) Expert Panel relies on the weight of evidence from all available data in the safety evaluation of flavoring substances. This process includes data from genotoxicity studies designed to assess the potential of a chemical agent to react with DNA or otherwise cause changes to DNA, either in vitro or in vivo. The Panel has reviewed a large number of in vitro and in vivo genotoxicity studies during the course of its ongoing safety evaluations of flavorings. The adherence of genotoxicity studies to standardized protocols and guidelines, the biological relevance of the results from those studies, and the human relevance of these studies are all important considerations in assessing whether the results raise specific concerns for genotoxic potential. The Panel evaluates genotoxicity studies not only for evidence of genotoxicity hazard, but also for the probability of risk to the consumer in the context of exposure from their use as flavoring substances. The majority of flavoring substances have given no indication of genotoxic potential in studies evaluated by the FEMA Expert Panel. Examples illustrating the assessment of genotoxicity data for flavoring substances and the consideration of the factors noted above are provided. The weight of evidence approach adopted by the FEMA Expert Panel leads to a rational assessment of risk associated with consumer intake of flavoring substances under the conditions of use.
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Affiliation(s)
| | - Samuel M Cohen
- Havlik-Wall Professor of Oncology, Department of Pathology and Microbiology, University of Nebraska Medical Center, Omaha, NE, USA
| | - Gerhard Eisenbrand
- Food Chemistry & Toxicology, University of Kaiserslautern (retired), Heidelberg, Germany
| | | | - F Peter Guengerich
- Department of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, USA
| | - Stephen S Hecht
- Masonic Cancer Center and Department of Laboratory Medicine and Pathology, University of Minnesota, Minneapolis, MN, USA
| | | | - Thomas J Rosol
- Department of Biomedical Sciences, Heritage College of Osteopathic Medicine, Ohio University, Athens, OH, USA
| | - Maria Bastaki
- Flavor and Extract Manufacturers Association, Washington, DC, USA
| | - Matthew J Linman
- Flavor and Extract Manufacturers Association, Washington, DC, USA
| | - Sean V Taylor
- Flavor and Extract Manufacturers Association, Washington, DC, USA
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13
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Rietjens IM, Cohen SM, Eisenbrand G, Fukushima S, Gooderham NJ, Guengerich FP, Hecht SS, Rosol TJ, Davidsen JM, Harman CL, Murray IJ, Taylor SV. FEMA GRAS assessment of natural flavor complexes: Cinnamomum and Myroxylon-derived flavoring ingredients. Food Chem Toxicol 2020; 135:110949. [DOI: 10.1016/j.fct.2019.110949] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 02/03/2023]
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14
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Hidalgo FJ, Zamora R. Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products. FOOD CHEMISTRY-X 2019; 2:100037. [PMID: 31432020 PMCID: PMC6694867 DOI: 10.1016/j.fochx.2019.100037] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 06/03/2019] [Accepted: 06/04/2019] [Indexed: 11/17/2022]
Abstract
Degradation of phenylalanine into phenylacetic acid and benzaldehyde is described. Amino acid degradation by lipid hydroperoxides takes place in two steps. First step: phenylpyruvic acid and phenylacetaldehyde are formed by lipid carbonyls. Second step: phenylpyruvic acid and phenylacetaldehyde are broken by lipid radicals. Concerted action of both carbonyl-amine and free radical reactions is required.
Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors. However, reactive carbonyls are not the only products of the lipid oxidation pathway. Lipid oxidation also produces free radicals. Nevertheless, the contribution of these lipid radicals to the production of food flavors by degradation of amino acid derivatives is mostly unknown. In an attempt to investigate new routes of flavor formation, this study describes the degradation of phenylalanine, phenylpyruvic acid, phenylacetaldehyde, and β-phenylethylamine in the presence of the 13-hydroperoxide of linoleic acid, 4-oxononenal (a reactive carbonyl derived from this hydroperoxide), and the mixture of both of them. The obtained results show the formation of phenylacetic acid and benzaldehyde in these reactions as a consequence of the combined action of carbonyl-amine and free radical reactions for amino acid degradation.
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15
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FEMA GRAS assessment of natural flavor complexes: Citrus-derived flavoring ingredients. Food Chem Toxicol 2018; 124:192-218. [PMID: 30481573 DOI: 10.1016/j.fct.2018.11.052] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 11/19/2018] [Accepted: 11/23/2018] [Indexed: 01/06/2023]
Abstract
In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation of the safety of over 250 natural flavor complexes (NFCs) used as flavoring ingredients. This publication is the first in a series and summarizes the evaluation of 54 Citrus-derived NFCs using the procedure outlined in Smith et al. (2005) and updated in Cohen et al. (2018) to evaluate the safety of naturally-occurring mixtures for their intended use as flavoring ingredients. The procedure relies on a complete chemical characterization of each NFC intended for commerce and organization of each NFC's chemical constituents into well-defined congeneric groups. The safety of the NFC is evaluated using the well-established and conservative threshold of toxicological concern (TTC) concept in addition to data on absorption, metabolism and toxicology of members of the congeneric groups and the NFC under evaluation. As a result of the application of the procedure, 54 natural flavor complexes derived from botanicals of the Citrus genus were affirmed as generally recognized as safe (GRAS) under their conditions of intended use as flavoring ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.
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16
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SÁ AGA, Meneses ACD, Araújo PHHD, Oliveira DD. A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Ficco DBM, Saia S, Beleggia R, Fragasso M, Giovanniello V, De Vita P. Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads. Sci Rep 2017; 7:13632. [PMID: 29051605 PMCID: PMC5648824 DOI: 10.1038/s41598-017-14113-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Accepted: 10/02/2017] [Indexed: 11/09/2022] Open
Abstract
Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a 'better product' that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy.
| | - Sergio Saia
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Romina Beleggia
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Mariagiovanna Fragasso
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Valentina Giovanniello
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Pasquale De Vita
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
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18
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Karimian Azari E, Smith KR, Yi F, Osborne TF, Bizzotto R, Mari A, Pratley RE, Kyriazis GA. Inhibition of sweet chemosensory receptors alters insulin responses during glucose ingestion in healthy adults: a randomized crossover interventional study. Am J Clin Nutr 2017; 105:1001-1009. [PMID: 28251932 PMCID: PMC5366051 DOI: 10.3945/ajcn.116.146001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Accepted: 01/31/2017] [Indexed: 02/02/2023] Open
Abstract
Background: Glucose is a natural ligand for sweet taste receptors (STRs) that are expressed on the tongue and in the gastrointestinal tract. Whether STRs directly contribute to the regulation of glucose homeostasis in response to glucose ingestion is unclear.Objective: We sought to determine the metabolic effects of the pharmacologic inhibition of STRs in response to an oral glucose load in healthy lean participants.Design: Ten healthy lean participants with a body mass index (in kg/m2) of 22.4 ± 0.8 were subjected to an oral-glucose-tolerance test (OGTT) on 4 separate days with the use of a randomized crossover design. Ten minutes before the 75-g OGTT, participants consumed a preload solution of either 300 parts per million (ppm) saccharin or water with or without the addition of 500 ppm lactisole, a human-specific inhibitor of STRs. When present, lactisole was included in both the preload and OGTT solutions. We assessed plasma responses of glucose, insulin, C-peptide, glucagon, glucagon-like peptides 1 and 2, gastric inhibitory peptide, acetaminophen, and 3-O-methylglucose. With the use of mathematical modeling, we estimated gastric emptying, glucose absorption, β-cell function, insulin sensitivity and clearance, and the portal insulin:glucagon ratio.Results: The addition of lactisole to the OGTT caused increases in the plasma responses of insulin (P = 0.012), C-peptide (P = 0.004), and the insulin secretory rate (P = 0.020) compared with the control OGTT. The addition of lactisole also caused a slight reduction in the insulin sensitivity index independent of prior saccharin consumption (P < 0.025). The ingestion of saccharin before the OGTT did not alter any of the measured variables but eliminated the effects of lactisole on the OGTT.Conclusion: The pharmacologic inhibition of STRs in the gastrointestinal tract alters insulin responses during an oral glucose challenge in lean healthy participants. This trial was registered at clinicaltrials.gov as NCT02835859.
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Affiliation(s)
- Elnaz Karimian Azari
- Center for Metabolic Origins of Disease, Sanford Burnham Prebys Medical Discovery Institute, Orlando, FL
| | - Kathleen R Smith
- Center for Metabolic Origins of Disease, Sanford Burnham Prebys Medical Discovery Institute, Orlando, FL
| | - Fanchao Yi
- Translational Research Institute for Metabolism and Diabetes, Florida Hospital, Orlando, FL; and
| | - Timothy F Osborne
- Center for Metabolic Origins of Disease, Sanford Burnham Prebys Medical Discovery Institute, Orlando, FL
| | - Roberto Bizzotto
- Institute of Neuroscience, National Research Council, Padova, Italy
| | - Andrea Mari
- Institute of Neuroscience, National Research Council, Padova, Italy
| | - Richard E Pratley
- Center for Metabolic Origins of Disease, Sanford Burnham Prebys Medical Discovery Institute, Orlando, FL;,Translational Research Institute for Metabolism and Diabetes, Florida Hospital, Orlando, FL; and
| | - George A Kyriazis
- Center for Metabolic Origins of Disease, Sanford Burnham Prebys Medical Discovery Institute, Orlando, FL; .,Translational Research Institute for Metabolism and Diabetes, Florida Hospital, Orlando, FL; and
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19
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Wang J, Xing Z, Tang W, Zheng Y, Wang Y. Isolation, identification, and potential probiotic characterization of one Lactococcus from Kefir grain. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0231-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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20
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Vasudevan J, Nelson J, Hopp R. Evaluation of breath alcohol levels after fluticasone nasal spray. Ann Allergy Asthma Immunol 2015; 116:76-7. [PMID: 26520579 DOI: 10.1016/j.anai.2015.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 09/24/2015] [Accepted: 09/30/2015] [Indexed: 11/26/2022]
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21
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Gold nanoparticles supported on metal oxides as catalysts for the direct oxidative esterification of alcohols under mild conditions. Inorganica Chim Acta 2015. [DOI: 10.1016/j.ica.2014.11.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Weitkamp P, Weber N, Vosmann K. Lipophilic (hydroxy)phenylacetates by solvent-free lipase-catalyzed esterification and transesterification in vacuo. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5083-5090. [PMID: 18540623 DOI: 10.1021/jf8002224] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Various long-chain alkyl (hydroxy)phenylacetates were prepared in high yield by lipase-catalyzed transesterification of the corresponding short-chain alkyl hydroxyphenylacetates and fatty alcohols in equimolar ratios. The reactions were performed in vacuo at moderate temperatures in the absence of solvents and drying agents in direct contact with the reaction mixture. Immobilized lipase B from Candida antarctica (Novozym 435) was the most effective biocatalyst for the various transesterification reactions. Generally, Novozym 435-catalyzed transesterifications of short-chain alkyl (hydroxy)phenylacetates with long-chain alcohols led to higher conversions and enzyme activities than the corresponding esterifications. For example, the transesterification activity was up to 4-fold higher than the esterification activity for the formation of oleyl 4-hydroxy-3-methoxyphenylacetate using Novozym 435 as a biocatalyst. The relative transesterification activities were as follows: phenylacetate > 3-methoxyphenylacetate approximately 4-methoxyphenylacetate > 4-hydroxy-3-methoxyphenylacetate > 3-hydroxyphenylacetate approximately 4-hydroxyphenylacetate >> 2-methoxyphenylacetate >> 3,4-dihydroxyphenylacetate. With respect to the position of methoxy and hydroxy substituents, the transesterification activity of Novozym 435 decreased in the order meta approximately para >> ortho. Compounds with inverse chemical structures, for example, tyrosyl oleate, were obtained by Novozym 435-catalyzed esterification and transesterification of fatty acids and their methyl esters, respectively, with 2-phenylethan-1-ols. In contrast to the transesterifications of short-chain alkyl (hydroxy)phenylacetates with fatty alcohols, higher conversions and enzyme activities were observed for the Novozym 435-catalyzed esterifications of (hydroxy)phenylethanols with long-chain fatty acids than the corresponding transesterifications with fatty acid methyl esters.
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Affiliation(s)
- Petra Weitkamp
- Max-Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Piusallee 68-76, D-48147 Münster, Germany
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