Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides

Maple syrup, a popular natural sweetener has a high content of sucrose, whose consumption is linked to different health issues such as obesity and diabetes. Hence, within this paper, the conversion of sucrose to prebiotics (fructo-oligosaccharides, FOS) was proposed as a promising approach to obtaining a healthier, value-added product. Enzymatic conversion was optimized with respect to key experimental factors, and thereafter derived immobilized preparation of fructosyltransferase (FTase) from Pectinex® Ultra SP-L (FTase-epoxy Purolite, 255 IU/g support) was successfully utilized to produce novel functional product in ten consecutive reaction cycles. The product, obtained under optimal conditions (60 °C, 7.65 IU/mL, 12 h), resulted in 56.0% FOS, 16.7% sucrose, and 27.3% monosaccharides of total carbohydrates, leading to a 1.6-fold reduction in caloric content. The obtained products` prebiotic potential toward the probiotic strain Lactobacillus plantarum 299v was demonstrated. The changes in physico-chemical and sensorial characteristics were esteemed as negligible.

The oral phenotype and dental management in patients with maple syrup urine disease; case report and scoping review

BACKGROUND AND OBJECTIVES

The literature about oral manifestations and dental management in maple syrup urine disease (MSUD) is sparse. The aim of this report is to present a new case of MSUD with special emphasis on oral findings and to review the relevant literature.

METHOD

A case report of a 4-year-old boy with MSUD was described according to the CARE guidelines for describing case reports. Scoping review of relevant literature was performed, according to the PRISMA-ScR guidelines, by searching PubMed, Medline, Embase, and the grey literature for articles describing dental management and/or oral manifestations in MSUD.

RESULTS

The initial search identified 219 articles, but only 4 met the inclusion criteria. Rampant caries and plaque induced gingivitis were the main oro-dental findings in MSUD. Other oral findings included enamel hypoplasia, skeletal abnormalities, and abnormal oral behaviors. Disease-related factors appeared to play a major role in the development of the observed oral phenotype.

CONCLUSION

Oral health in MSUD seems to be influenced by the reliance on semi-synthetic diet and associated neurocognitive complications. Tailored oral health promotional interventions should be included in the multidisciplinary management of patients with MSUD.

Daily timings of sap production in sugar maple in Quebec, Canada

Global warming is affecting plant phenology, with potential consequences on the dynamics of growth reactivation of sugar maple and the timings of maple syrup production. In this study, we assess the temperatures inducing the daily reactivation or cessation of sap production. We selected 19 sugarbushes across Quebec, Canada, using a tapping method associated with the tubing system, we recorded the daily timings of onset and ending of sap production during winter and spring 2018, and we associated the hourly temperatures at each site. Sap production occurred from mid-February to the end of April, starting on average between 10 and 11 AM, and ending from 6 to 8 PM. We observed a seasonal pattern in the onset and ending of sap production during spring, with the onset showing a greater change than the ending. Onset and ending of sap production occurred mostly under temperatures ranging between -2 and 2 °C. The production of sap in maple is closely related to circadian freeze-thaw cycles and occurs under nighttime and daytime temperatures fluctuating below and above 0 °C. The daily lengthening of the duration of sap production mirrors the changes in the timings of freeze and thaw events and can be explained by the physical properties of the water and the physiological processes occurring during growth reactivation. The ongoing warming will result in earlier and warmer springs, which may anticipate the cycles of freeze and thaw and advance sap production in sugar maple.

Biotransformation of sucrose rich Maple syrups into fructooligosaccharides, oligolevans and levans using levansucrase biocatalyst: Bioprocess optimization and prebiotic activity assessment

Maple syrup was investigated as a source to produce FOSs and β-(2-6)-linked-oligolevans/levans. The modulation of this biotransformation was achieved through the control of Maple syrup °Bx and reaction conditions. Reaction time was identified as the most influential factor for the oligolevans/FOSs production in Maple syrup 30°Bx reaction system as well as for the oligolevans/levans synthesis in the 66°Bx one. In the predictive model of oligolevans/levans production in Maple syrup 60°Bx, the interactive effect between levansucrase unit and reaction time was significant (p-value of 0.0008). The optimal conditions for oligolevans/FOSs production (109.20 g/L) in Maple syrup 30°Bx were 3.73 U/mL, pH 6.60 and 23.12 h; while 5 U/mL, pH 6.04 and 29.92 h were identified as the optimal conditions for oligolevans/levans production (147.09 g/L) in Maple syrup 66°Bx. As compared to inulin-type commercial FOSs, the fermentation of oligolevans/FOSs from Maple syrup led to a higher count of Lactobacillus acidophilus and Bifidobacterium lactis and resulted in a higher production of lactic acid. This study lays the foundation for the biotransformation of Maple syrups into functional prebiotic ingredients.

Chemical composition and mineralogical residence of maple syrup: A comprehensive review

Maple syrup is a sweet-tasting product prepared by boiling and concentrating the sap of sugar maple (Acer saccharum March). Because of its potential health benefits (except for people with diabetes and those with blood sugar problems), desirable flavor, and taste,maple syrup is one of most popular natural products in the world.Maple syrup fundamentally consists of both organic and inorganic components. The composition of maple syrup plays an important role in determining its flavour, smell, color, and distinguishes it from other sugar syrups. Maple syrup constituents have been identified by different analytical techniques typically based onspectroscopy or spectrometry. Herein, we present the first comprehensive review of all available information on the chemical composition and mineralogical residence of maple syrup collected from over 117 years of published literature.

A maple syrup extract alters lipid metabolism in obese type 2 diabetic model mice

Background

Some polyphenols are known to improve the symptoms of diabetes. In the present study, we investigated the effects of a polyphenol-rich extract of maple syrup (MSx) on a diabetic mouse model.

Methods

KK-A ^y mice were fed a normal or 0.05% MSx-supplemented diet for 42 days. Body weight, food intake, serum biochemical parameters, and fecal total bile acid were measured. Gene expression of liver and epididymal white adipose tissue (WAT) and cecal microbiota were analyzed. Data were analyzed with an unpaired two-tailed Student's t test or Welch's t test according to the results of the F test.

Results

Serum low-density lipoprotein cholesterol levels were significantly reduced in mice that consumed MSx. Hepatic genes related to fatty acid degradation and cholesterol catabolism were upregulated in mice that consumed MSx. In contrast, the expression of genes related to lipid metabolism in WAT was unaffected by the intake of MSx. There were no significant differences between the two groups in terms of total bile acid level in the feces and the relative abundance of bacteria in the cecum.

Conclusion

Our results primarily indicate that MSx can help alleviate one of the symptoms of dyslipidemia.

Interannual and spatial variability of maple syrup yield as related to climatic factors

Sugar maple syrup production is an important economic activity for eastern Canada and the northeastern United States. Since annual variations in syrup yield have been related to climate, there are concerns about the impacts of climatic change on the industry in the upcoming decades. Although the temporal variability of syrup yield has been studied for specific sites on different time scales or for large regions, a model capable of accounting for both temporal and regional differences in yield is still lacking. In the present study, we studied the factors responsible for interregional and interannual variability in maple syrup yield over the 2001–2012 period, by combining the data from 8 Quebec regions (Canada) and 10 U.S. states. The resulting model explained 44.5% of the variability in yield. It includes the effect of climatic conditions that precede the sapflow season (variables from the previous growing season and winter), the effect of climatic conditions during the current sapflow season, and terms accounting for intercountry and temporal variability. Optimal conditions for maple syrup production appear to be spatially restricted by less favourable climate conditions occurring during the growing season in the north, and in the south, by the warmer winter and earlier spring conditions. This suggests that climate change may favor maple syrup production northwards, while southern regions are more likely to be negatively affected by adverse spring conditions.