Fructose and high fructose corn syrup: are they a two-edged sword?

Khorshidian, Nasim; Shadnoush, Mahdi; Khajavi, Maryam Zabihzadeh; Sohrabvandi, Sara; Yousefi, Mojtaba; Mortazavian, Amir Mohammad

doi:10.1080/09637486.2020.1862068

Cited by 26 publications

(23 citation statements)

References 130 publications

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“…High-fructose syrup (HFS), a mixture of glucose and fructose, has aroused great attention because of its better properties than sucrose, such as good humectant properties, high sweetness, low cost, and good stability. 1 These outstanding functional properties allow its application in the pharmaceutical and food industries. As we know, glucose−fructose isomerization is an essential process for the production of HFS.…”

Section: Introductionmentioning

confidence: 99%

“…The final purified product of p(AAm-co-AN) was obtained by dialysis against water for 48 h and lyophilized. 1 H NMR (DMSO-d 6 , δ, ppm: 6.7−8.0 (m, ph, −NH 2 ), 1.9−2.45 (m, −CH−CONH 2 , −CH−CN−, ph−CH 2 , S−CH 2 −CH 2 ), 1.0−1.9 (polymer backbone, −CH 2 −)). At last, 4-VBA (0.38 g, 3.1 mmol), AIBN (0.12 g, 0.7 mmol), 0.75 g of P(AAm-co-AN), and 20 mL of DMF were put into a single flask and reacted at 70 °C for 24 h under the protection of nitrogen.…”

Section: Introductionmentioning

confidence: 99%

“…The final purified product, the mVBA-b-P(AAm-co-AN) polymer, was obtained by dialysis against water for 48 h and lyophilized. 1…”

Section: Introductionmentioning

confidence: 99%

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Novel Recyclable UCST-Type Immobilized Glucose Isomerase Biocatalyst with Excellent Performance for Isomerization of Glucose to Fructose

Huang

Song

et al. 2022

J. Agric. Food Chem.

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The development of a suitable immobilization strategy to improve the performance of immobilized glucose isomerase for the isomerization of glucose to fructose is crucial to promoting the industrial production of high-fructose syrup. In this work, a novel recyclable upper critical solution temperature (UCST)-type mVBA-b-P(AAm-co-AN)@glucose isomerase biocatalyst (PVAA@GI) was prepared, and the immobilized glucose isomerase could capture the glucose substrate through the affinity of 4-vinylbenzeneboronic acid (4-VBA) and the glucose substrate, which led to the enhanced substrate affinity and catalytic efficiency of the PVAA@GI. The biocatalyst exhibited excellent stability in pH, thermal, storage, and recycling compared to the free enzyme. The mVBA-b-P(AAm-co-AN)@glucose isomerase biocatalyst displayed reversibly soluble–insoluble characteristics with temperature change, which was in the soluble state during the enzyme reaction process but could be recovered in an insoluble form by lowering the temperature after the reaction. The highest fructose production rate reached 62.79%, which would have potential application in the industrial production of high-fructose syrup.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Novel Recyclable UCST-Type Immobilized Glucose Isomerase Biocatalyst with Excellent Performance for Isomerization of Glucose to Fructose

Huang

Song

et al. 2022

J. Agric. Food Chem.

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“…The application of HFCS in food formulations has been studied by researchers. This product is a common nutritive sweetener in dairy, confectionary, beverages, and breakfast cereals (Khorshidian et al, 2021; Sparkman et al, 2019; Zargaraan et al, 2016). Moreover, due to the presence of monosaccharides, HFCS incorporation into the formulation, results in a better texture, color, flavor, pourability, freshness, and consistency in beverages, processed foods, baking products, confectionary, and ice cream (Moeller et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties

Pero¹,

Borhani²,

Parvian³

et al. 2022

Food Processing Preservation

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In this study, high fructose corn syrup (HFCS‐55) was used in place of sucrose in the formulation of chocolate syrup. HFCS‐55 is an alternative sweetener used extensively in beverage industry due to convenient application and economic benefits. Four substitutions (25%, 50%, 75%, and 100%) were taken into account. For evaluating the effects of this substitution, physicochemical, rheological, and sensory properties of samples were analyzed. In the case of using HFCS‐55, the water activity of samples was decreased. Rheological analysis indicated that sucrose replacement up to 75% at temperature of 25°C and up to 50% at temperature of 4°C does not have a significant effect on the yield stress of samples. But, at higher sucrose replacements, the yield stress of samples was increased. Sensory analysis showed that HFCS‐55 has the potential to be used in place of sugar in chocolate syrup formulation. Novelty impact statement HFCS‐55 is an attractive sweetener due to its advantages over other nutritive sweeteners. Therefore, in the current study, it was successfully used in place of sucrose in the formulation of chocolate syrup with a focus on the physicochemical and sensorial properties of the final product.

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“…Lately, the use of high-fructose corn syrups has become widespread due to increase in industrialization and the effects of increase in fructose consumption on human health have begun to be questioned. The hypothesis that fructose-rich foods and beverages delay the feeling of fullness and, cause them to be consumed more, increase the lipogenesis by influencing some regulatory mechanisms such as insulin and leptin hormones and thus induce insulin resistance and obesity-related diseases is discussed [1,2].…”

Section: Introductionmentioning

confidence: 99%

Fructose Consumption Causes Cell Death through ER Stress in Pancreas and Changes Biochemical Parameters in Blood

Yazici

Ersöz

DÖNMEZ>

et al. 2022

International Journal of Advances in Engineering and Pure Sciences

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Fructose is the natural sugar found in fruits. This sugar is widely used in all ready-made foods, especially in soft drinks. The study aims to examine how fructose consumption affects biochemical parameters in blood and whether it causes endoplasmic reticulum (ER) stress-caused cell death in pancreatic tissue. Sprague-Dawley rats were separated into control and fructose groups. Control animals (n=7) had free access to tap water, and standard pellet, fructose group (n=7) was given 20% fructose in drinking water for eight weeks. The consumption of food and fluid of the rats were measured daily during the experiment. The lipid levels and total oxidant/antioxidant statuses in serum were analyzed. Grp-78, IRE1-α, PERK, ATF-4, and -6, CHOP, and Caspase (Cas)-3/-8/-9/-12 mRNA expression levels in pancreas were detected. Fructose intake increased TG and VLDL levels in serum, and the mRNA expression levels of Grp-78, IRE-1α, PERK, ATF-4, -6 and Cas-3/-8/-9/-12 in pancreas with fructose consumption as compared with control group. Fructose consumption may cause disruption of lipid profile and oxidant/antioxidant balance, as well as trigger ER stress and thus cause programmed cell death. This will lead to the development of many diseases.

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Fructose and high fructose corn syrup: are they a two-edged sword?

Cited by 26 publications

References 130 publications

Novel Recyclable UCST-Type Immobilized Glucose Isomerase Biocatalyst with Excellent Performance for Isomerization of Glucose to Fructose

Novel Recyclable UCST-Type Immobilized Glucose Isomerase Biocatalyst with Excellent Performance for Isomerization of Glucose to Fructose

Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties

Fructose Consumption Causes Cell Death through ER Stress in Pancreas and Changes Biochemical Parameters in Blood

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