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Non-nutritive sweeteners (NNS) are widely used food additives with unclear reproductive effects. This study examined how dietary NNS supplementation affects taste receptors T1R2/T1R3 expression in female guinea pig reproductive organs. Four groups of ten animals either received the control (basal diet) or basal diet supplemented with either rebaudioside A (RA, 330mg/kg), saccharin sodium (SS, 800mg/kg), or sucralose (TGS, 167mg/kg) for 28 consecutive days. All NNS significantly increased serum progesterone and estradiol levels (P < 0.05). RA significantly upregulated ovarian T1R2/T1R3 expression (P < 0.05), while SS and TGS groups showed higher incidence of follicular cysts and structural disorganization. In uterine tissues, T1R2 expression was significantly higher in TGS and SS groups compared to control and RA groups (P < 0.05), while T1R3 expression was significantly elevated in the SS group compared to all others (P < 0.05). Our findings suggest that dietary NNS supplementation induces ovarian histological alterations, activates sweet taste receptors in reproductive tissues, and elevates serum P₄ and E₂ levels, indicating potential risks to female reproductive health through sweet taste receptor-mediated modulation of steroidogenesis and disruption of follicular development.
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http://dx.doi.org/10.1016/j.reprotox.2025.108998 | DOI Listing |
Food Res Int
November 2025
Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China. Electronic address:
Egg white peptides (EWPs) face significant flavor challenges due to bitterness, limiting their high-value applications. This study prepared egg white glycopeptides (EWGP) through transglutaminase-catalyzed glycosylation to investigate their flavor enhancement effect. Egg white protein was hydrolyzed by neutral protease and covalently bound to glucosamine under the mediation of transglutaminase to obtain EWGP.
View Article and Find Full Text PDFFood Res Int
November 2025
State Key Laboratory for Physical Chemistry of Solid Surfaces, Collaborative Innovation Center of Chemistry for Energy Materials, The Key Laboratory for Chemical Biology of Fujian Province, and Department of Chemistry, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005,
Enhancing food taste remains a pivotal focus of modern food science research and has drawn increasing attention in recent years. Among the fundamental components of food flavor, sweetness holds a position of utmost importance and its impact on consumers' sensory experiences is profound, which has driven extensive use of sweeteners as food additives for sweetness regulation in contemporary food industry. However, its underlying mechanisms are not yet fully understood, presenting numerous questions that warrant further investigation.
View Article and Find Full Text PDFPLoS One
September 2025
Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Double-Layer Steamed Milk Custard (DLSMC) is a famous traditional Chinese dessert. This study aimed to analyze the flavor and the changes in metabolites during different stages of DLSMC preparation, including raw buffalo milk, thermo-processing, first and second-layer milk skin formation. Electronic nose and electronic tongue were employed to preliminarily assess the overall flavor characteristics between these stages.
View Article and Find Full Text PDFChem Senses
September 2025
Rutgers University Department of Nutritional Sciences. 65 Dudley Road, New Brunswick, NJ 08901, USA.
Recent research has shown that KATP channels in mouse taste bud cells enhance glucose taste signaling by depolarizing the cell when ATP is present. Relatedly, estradiol has been shown to enhance glucose sensing in human pancreatic β cells via closure of KATP channels. Since taste tissue has estradiol receptors, we linked these two observations and tested whether elevated estradiol may also enhance taste sensitivity and liking for glucose in humans.
View Article and Find Full Text PDFFood Chem
August 2025
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
Yunnan coffee is praised for the sweet caramel aroma and slightly sour taste, but its key flavor compounds and aroma formation mechanisms remain unclear. In this study, the dynamic changes of coffee aroma, amino acids, free fatty acids, free sugars, chlorogenic acids and caffeine at different roasting degrees were investigated by SAFE-GC-MS and HPLC. Roasted coffees exhibited richer flavor profiles, especially caramel, nutty and roasted flavors, while the grassy, cereal and beany flavors of green beans (GB) were significantly diminished.
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