Role of Water in Sucrose, Lactose, and Sucralose Taste: The Sweeter, The Wetter?

Abstract

Natural sugars combine energy supply and, except a few cases, a pleasant taste. On the other hand, exaggerated consumption may impact population health. This has busted the research for the synthesis of increasingly cheaper artificial sweeteners, with low energy content and intense taste. Here, we suggest that studies of the hydration properties of three disaccharides, namely, the natural sucrose and lactose and the artificial sucralose, may explain the difference by orders of magnitude among their sweetness. This is done by analyzing via Monte Carlo simulations the neutron diffraction differential cross sections of aqueous solutions of the three sugars and their isotopes. Our results show that the strength of the sugar–water hydrogen bond interaction is one of the factors influencing sweetness, another being the number of water molecules within the first neighboring shell of the sugar whether bonded or not.

A Comparative Review of the Cell Biology, Biochemistry, and Genetics of Lactose Synthesis

“…A hypothetical model proposed in the 1970-80's described the swelling of Golgi vesicles with water in response to lactose synthesis and accumulation, thereby offsetting the high osmotic potential of lactose as the consequence of its multiple hydroxyl groups [26]. Specifically, hydrogen bonds form between the hydroxyl groups of lactose and a molecule of water, whereas the ring oxygens and the bridging oxygen in lactose do not bind water [27]. The length of this hydrogen bond (fructose < sucrose < glucose < lactose ≪ mannose) in mono-and disaccharides is also negatively correlated with the sweetness of the carbohydrate [27].…”

“…Specifically, hydrogen bonds form between the hydroxyl groups of lactose and a molecule of water, whereas the ring oxygens and the bridging oxygen in lactose do not bind water [27]. The length of this hydrogen bond (fructose < sucrose < glucose < lactose ≪ mannose) in mono-and disaccharides is also negatively correlated with the sweetness of the carbohydrate [27]. Lactose has more opportunities for hydrogen binding and hydration than the inorganic salts in milk (i.e., Cl, Na), which explains why in most species the lactose concentration of milk is inversely correlated with its osmolality and positively correlated with milk volume.…”

Separation of Fructose and Glucose via Nanofiltration in Presence of Fructooligosaccharides

“…Topographically, the hydroxyl groups in fructose were positioned differently, compared with glucose. Fructose was reported to form stronger hydrogen bonds [ 33 , 34 ]. Therefore, fructose may have more affinity towards FOS than glucose.…”

Consumo crónico de edulcorantes en ratones y su efecto sobre el sistema inmunitario y la microbiota del intestino delgado

“…En este sentido, todavía hay controversia sobre si las dietas que contienen hidratos de carbono, como sacarosa, maltodextrinas y almidón, inducen cambios metabólicos 39 . En otro estudio en ratas expuestas a sacarosa, se observaron reacciones fisiológicas y conductuales similares a las provocadas por el abuso de drogas como la cocaína o las anfetaminas 40 , lo que explicaría el gran consumo de sacarosa en este estudio.…”

“…En uno con ratas macho, se encontró que el consumo de sucralosa durante 12 semanas aumentó la expresión de la P-glucoproteína y el citocromo P450, lo que sugiere que el cuerpo podría estar tratando a la sucralosa como una toxina que requiere ser eliminada 42 . La sucralosa es un edulcorante artificial intenso cuya dulzura se correlaciona con fuertes enlaces de hidrógeno, agua y azúcar 39 , lo cual genera preferencia por su consumo, pero con la ventaja de que no aporta calorías a diferencia de la sacarosa. A pesar de su inocuidad, hasta ahora continúa la controversia frente a su efecto sobre el IMC.…”