Results 281 to 290 of about 63,331 (346)

Nonnutritive sweeteners can promote the dissemination of antibiotic resistance through conjugative gene transfer

ISME Journal, 2021
Antimicrobial resistance (AMR) poses a worldwide threat to human health and biosecurity. The spread of antibiotic resistance genes (ARGs) via conjugative plasmid transfer is a major contributor to the evolution of this resistance.
Zhigang Yu, Yue Wang, Ji Lu
exaly   +2 more sources

Artificial sweeteners stimulate horizontal transfer of extracellular antibiotic resistance genes through natural transformation

ISME Journal, 2021
Antimicrobial resistance has emerged as a global threat to human health. Natural transformation is an important pathway for horizontal gene transfer, which facilitates the dissemination of antibiotic resistance genes (ARGs) among bacteria. Although it is
Zhigang Yu, Yue Wang, Jian-hua Guo
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Artificial sweeteners induce glucose intolerance by altering the gut microbiota

Nature, 2014
Jotham Suez, Tal Korem, David Zeevi
exaly   +2 more sources

Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials

Advances in Nutrition, 2019
The consumption of sugar-free foods is growing because of their low-calorie content and the health concerns about products with high sugar content. Sweeteners that are frequently several hundred thousand times sweeter than sucrose are being consumed as ...
Francisco Javier Ruiz-Ojeda, Angel Gil
exaly   +2 more sources

The sensory properties and metabolic impact of natural and synthetic sweeteners

Comprehensive Reviews in Food Science and Food Safety, 2021
The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars.
Margaux Mora, Robin Dando
exaly   +2 more sources

Low-calorie bulk sweeteners: Recent advances in physical benefits, applications, and bioproduction

Critical reviews in food science and nutrition, 2023
At present, with the continuous improvement of living standards, people are paying increasing attention to dietary nutrition and health. Low sugar and low energy consumption have become important dietary trends.
Jin Li, Quanyu Dai, Yingying Zhu, Wei Xu, Wenli Zhang, Yeming Chen, W. Mu   +6 more
semanticscholar   +1 more source

A review of the state of sweeteners science: the natural versus artificial non-caloric sweeteners debate. Stevia rebaudiana and Siraitia grosvenorii into the spotlight

Critical Reviews in Biotechnology, 2023
The rapid increase in the worldwide prevalence of obesity and certain non-communicable diseases (NCDs), such as: cardiovascular diseases, cancers, chronic respiratory diseases, and diabetes, has been mainly attributed to an excess of sugar consumption ...
Ana Muñoz-Labrador, O. Hernández-Hernández, F. J. Moreno   +2 more
semanticscholar   +1 more source

Natural Sweeteners and Sweetness-Enhancing Compounds Identified in Citrus Using an Efficient Metabolomics-Based Screening Strategy.

Journal of Agricultural and Food Chemistry, 2022
With the high demand for a healthy diet, it is necessary and important to explore natural sweeteners used in food that enhance palatability but minimize calories.
Zhixin Wang, F. Gmitter, J. Grosser, Yu Wang   +3 more
semanticscholar   +1 more source

A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules

Critical reviews in food science and nutrition
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources.
Jin-Pyo An, Yu Wang, Steven D. Munger, Xixuan Tang   +3 more
semanticscholar   +1 more source