Search results for "édulcorant"
showing 10 items of 11 documents
The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications
2016
International audience; Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. This chapter describes the biochemical, structural, sensory, and physiological properties of brazzein. We will summarize the current knowledge of the structure-activity relationship of brazzein. The biotechnological product…
Cortical taste activity in response to sucrose and sweeteners solutions: a study using gustatory evoked potential
2016
Introduction: Sweeteners are widespread in overweight or diabetic patients because of their high sweetening power and their light effect on glycaemia. Sweeteners effects on cortical activity, reflecting both cortical analysis and gustatory signalization pathway, are not well known. We observed previously that gustatory evoked potentials (GEPs) in response to sucrose varied in latency and/or in amplitude with sucrose concentration of the solution, the pleasantness of taste and the feeding status. The aim was to compare the gustatory cortical activity by recording GEPs in response to sucrose, aspartame and stevia solutions.Methods: Twenty healthy non-smoker adult volunteers were included (mea…
Le sucre dans tous ses états - Sucre et enfance : comment agir ?
2013
Handbook of fruit and vegetable flavors
2010
Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.
Characterization of ligands for the human T1R2 sweet taste receptor (obtention "Manfred Rothe Poster Award")
2016
poster ayant obtenu le prix "Manfred Rothe Poster Award"; The human sweet-taste receptor is a heterodimer composed of two class C G-protein coupled receptors (GPCR), T1R2 and T1R3. Both subunits possess a large N-terminal domain (NTD) linked to a heptahelical transmembrane domain (TM) by a cysteine rich domain (CRD) [1]. Cellular assays, molecular docking and mutagenesis studies have revealed that small sweet ligands interact primarily with the NTD of T1R2 (T1R2-NTD) [2, 3]. To further elucidate the contribution of T1R2-NTD to small sweet ligand binding, we overexpressed T1R2-NTD in Escherichia coli as inclusion bodies [4, 5]. Human T1R2-NTD was refolded and the correct formation of seconda…
Characterization of ligands for human T1R3 taste receptor
2010
National audience
Effet chronique d’un édulcorant non nutritif – le sucralose - sur la détection hypothalamique du glucose chez le rat
2022
Evaluation des bénéfices et des risques nutritionnels des édulcorants intenses. Avis de l'Anses
2015
Evaluation des bénéfices et des risques nutritionnels des édulcorants intenses. Avis de l'Anses
Development of brazzein mutants with sweetness-enhancing
2016
Development of brazzein mutants with sweetness-enhancing. Annual Meeting Innovation Alliance NatLifE 2020
Development of brazzein mutants with sweetness-enhancing properties
2016
International audience