Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Success tastes sweet for scientists

08.11.2005


A low-calorie sweetener that tastes like sugar and could help control diseases like diabetes and obesity may be closer to reality thanks to research published today.



Scientists at The University of Manchester and The University of Maryland School of Medicine in Baltimore have made a major advance in understanding what makes a substance taste sweet.

The discovery could help pave the way for the development of low-calorie sweeteners that mimic natural sugar and leave no bitter aftertaste.


“Our study has for the first time measured how sugar and some synthetic sweeteners interact with two types of taste receptors on the tongue,” said Dr Graeme Conn in Manchester’s Faculty of Life Sciences.

“Some synthetic sweeteners only interact with one receptor. We found that sugar interacts with both. Similarly, sucralose, the sweetener used in Splenda, also interacted with both receptors but with a greater intensity to sugar.

“Knowing what molecular mechanisms are at play has given us a greater understanding of what makes sugar taste sweet and will no doubt help us design better sweeteners.”

The research findings, published in the November 8 issue of the scientific journal Current Biology, have implications for diabetic patients, who need to regulate their sugar intake, as well as for tackling the growing problem of obesity.

A recent study by food firm GoLower showed that the average adult in Britain consumed 33 teaspoons of sugar a day, more than three times the recommended amount.

Much of this sugar intake was consumed through everyday food items, like baked beans, bread and cereal, as well as in tea, coffee and alcoholic drinks.

“A major goal of the food-science industry has been to create a sweetener that tastes like sugar but isn’t high in calories,” said Dr Steven Munger, of the University of Maryland School of Medicine.

“To do this, it would be invaluable to know how the natural substance interacts with taste receptors so that synthetic products can be created to mimic that interaction.

“We hope that food scientists can use our research to create sugar alternatives with the most natural taste, offering more choice to consumers who rely on low-calorie products to help control diseases like diabetes and obesity.”

Aeron Haworth | alfa
Further information:
http://www.manchester.ac.uk

More articles from Health and Medicine:

nachricht Organ-on-a-chip mimics heart's biomechanical properties
23.02.2017 | Vanderbilt University

nachricht Researchers identify cause of hereditary skeletal muscle disorder
22.02.2017 | Klinikum der Universität München

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Breakthrough with a chain of gold atoms

In the field of nanoscience, an international team of physicists with participants from Konstanz has achieved a breakthrough in understanding heat transport

In the field of nanoscience, an international team of physicists with participants from Konstanz has achieved a breakthrough in understanding heat transport

Im Focus: DNA repair: a new letter in the cell alphabet

Results reveal how discoveries may be hidden in scientific “blind spots”

Cells need to repair damaged DNA in our genes to prevent the development of cancer and other diseases. Our cells therefore activate and send “repair-proteins”...

Im Focus: Dresdner scientists print tomorrow’s world

The Fraunhofer IWS Dresden and Technische Universität Dresden inaugurated their jointly operated Center for Additive Manufacturing Dresden (AMCD) with a festive ceremony on February 7, 2017. Scientists from various disciplines perform research on materials, additive manufacturing processes and innovative technologies, which build up components in a layer by layer process. This technology opens up new horizons for component design and combinations of functions. For example during fabrication, electrical conductors and sensors are already able to be additively manufactured into components. They provide information about stress conditions of a product during operation.

The 3D-printing technology, or additive manufacturing as it is often called, has long made the step out of scientific research laboratories into industrial...

Im Focus: Mimicking nature's cellular architectures via 3-D printing

Research offers new level of control over the structure of 3-D printed materials

Nature does amazing things with limited design materials. Grass, for example, can support its own weight, resist strong wind loads, and recover after being...

Im Focus: Three Magnetic States for Each Hole

Nanometer-scale magnetic perforated grids could create new possibilities for computing. Together with international colleagues, scientists from the Helmholtz Zentrum Dresden-Rossendorf (HZDR) have shown how a cobalt grid can be reliably programmed at room temperature. In addition they discovered that for every hole ("antidot") three magnetic states can be configured. The results have been published in the journal "Scientific Reports".

Physicist Dr. Rantej Bali from the HZDR, together with scientists from Singapore and Australia, designed a special grid structure in a thin layer of cobalt in...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Booth and panel discussion – The Lindau Nobel Laureate Meetings at the AAAS 2017 Annual Meeting

13.02.2017 | Event News

Complex Loading versus Hidden Reserves

10.02.2017 | Event News

International Conference on Crystal Growth in Freiburg

09.02.2017 | Event News

 
Latest News

Stingless bees have their nests protected by soldiers

24.02.2017 | Life Sciences

New risk factors for anxiety disorders

24.02.2017 | Life Sciences

MWC 2017: 5G Capital Berlin

24.02.2017 | Trade Fair News

VideoLinks
B2B-VideoLinks
More VideoLinks >>>