Results 81 to 90 of about 1,101 (168)
d-Psicose Inhibits Intestinal α-Glucosidase and Suppresses the Glycemic Response after Ingestion of Carbohydrates in Rats [PDF]
, 2009 d-psicose is one of the rare sugars present in small quantities in commercial carbohydrates and agricultural products. In this study, we investigated the effects of d-psicose on the activities of α-amylases and α-glucosidases in vitro, and evaluated the ...
INOUE SHUJI +6 more
core +2 more sources
Metabolic diseases and interferon immune responses
Interdisciplinary Medicine, Volume 3, Issue 2, March 2025.This review examines the complex relationship between metabolic diseases (obesity, diabetes, and MAFLD) and interferon (IFN) immune responses. It highlights how metabolic dysregulation alters IFN signaling, affecting immune response efficiency. The review also explores how changes in IFN signaling influence the onset and progression of these diseases ...
Haiyan Zhou +3 more
wiley +1 more source
Reappraising the role of the vagus nerve in GLP-1-mediated regulation of eating. [PDF]
, 2021 Here, we provide a focused review of the evidence for the roles of the vagus nerve in mediating the regulatory effects of peripherally and centrally produced GLP-1 on eating behaviour and energy balance. We particularly focus on recent studies which have
Brierley, DI, de Lartigue, G
core
Naturally Occurring and Artificial Nonnutritive Sweeteners: Potential Impacts on Metabolic Diseases
eFood, Volume 6, Issue 1, February 2025.ABSTRACT Sweeteners are food additives used in processed foods and beverages, as well as health products and medicines. Due to low cost, zero calories, and intense sweetness, nonnutritive sweeteners have been widely used to replace table sugar and become the preferred strategy to manage human health.
Yuzhuo Wang, Ligen Lin
wiley +1 more source
From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar‐Free Beverages
International Journal of Food Science, Volume 2025, Issue 1, 2025.Background Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced‐sugar and sugar‐free products, often using noncarbohydrate
Imogen Ramsey +4 more
wiley +1 more source
Nature Communications, 2018 The sweetener D-allulose has beneficial metabolic effects in animal models, but its mechanism of action was unclear. Here the authors report that D-allulose triggers GLP-1 release in the gut and GLP-1R signaling on vagal afferents, counteracting ...
Yusaku Iwasaki +17 more
doaj +1 more source
메타분석 전략을 활용한 전사체상 바이오마커의 선별 [PDF]
, 2019 학위논문 (박사)-- 서울대학교 대학원 : 자연과학대학 협동과정 생물정보학전공, 2019. 2. 김희발.The Next Generation Sqeuencing (NGS) decade resulted in explosive advancements in technology and on knowledge in the bioinformatic area of science.
윤준
core
Special Issue: “Microbial Enzymes for Biotechnological Applications” [PDF]
Microbial biocatalysts are at the forefront of modern biotechnology, offering sustainable solutions to some of the world’s most pressing environmental and industrial challenges [1].
Aulitto, Martina, Fusco, Salvatore
core +1 more source
International Journal of Food Science, Volume 2025, Issue 1, 2025.Growing health concerns regarding sucrose consumption have led to an increased use of alternative sugars, including sugar alcohols, artificial sweeteners, and natural sweeteners. This study investigated the impact of commercially available sugar substitutes on the viability of Bacillus probiotics and Lactobacillus strains during baking.
Jessie Payne +4 more
wiley +1 more source
Journal of Food Science, Volume 89, Issue 10, Page 6296-6307, October 2024.Abstract d‐Allulose, a C‐3 epimer of d‐fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low‐calorie nature, d‐allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d‐allulose as a sucrose replacer on the properties of ...
Xiaofang Xie +3 more
wiley +1 more source