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 Researchers identify new way to unmask melanoma cells to the immune system
17.01.2018 | Duke University Medical Center

nachricht Study advances gene therapy for glaucoma
17.01.2018 | University of Wisconsin-Madison

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: Scientists decipher key principle behind reaction of metalloenzymes

So-called pre-distorted states accelerate photochemical reactions too

What enables electrons to be transferred swiftly, for example during photosynthesis? An interdisciplinary team of researchers has worked out the details of how...

Im Focus: The first precise measurement of a single molecule's effective charge

For the first time, scientists have precisely measured the effective electrical charge of a single molecule in solution. This fundamental insight of an SNSF Professor could also pave the way for future medical diagnostics.

Electrical charge is one of the key properties that allows molecules to interact. Life itself depends on this phenomenon: many biological processes involve...

Im Focus: Paradigm shift in Paris: Encouraging an holistic view of laser machining

At the JEC World Composite Show in Paris in March 2018, the Fraunhofer Institute for Laser Technology ILT will be focusing on the latest trends and innovations in laser machining of composites. Among other things, researchers at the booth shared with the Aachen Center for Integrative Lightweight Production (AZL) will demonstrate how lasers can be used for joining, structuring, cutting and drilling composite materials.

No other industry has attracted as much public attention to composite materials as the automotive industry, which along with the aerospace industry is a driver...

Im Focus: Room-temperature multiferroic thin films and their properties

Scientists at Tokyo Institute of Technology (Tokyo Tech) and Tohoku University have developed high-quality GFO epitaxial films and systematically investigated their ferroelectric and ferromagnetic properties. They also demonstrated the room-temperature magnetocapacitance effects of these GFO thin films.

Multiferroic materials show magnetically driven ferroelectricity. They are attracting increasing attention because of their fascinating properties such as...

Im Focus: A thermometer for the oceans

Measurement of noble gases in Antarctic ice cores

The oceans are the largest global heat reservoir. As a result of man-made global warming, the temperature in the global climate system increases; around 90% of...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

10th International Symposium: “Advanced Battery Power – Kraftwerk Batterie” Münster, 10-11 April 2018

08.01.2018 | Event News

See, understand and experience the work of the future

11.12.2017 | Event News

Innovative strategies to tackle parasitic worms

08.12.2017 | Event News

 
Latest News

Polymers Based on Boron?

18.01.2018 | Life Sciences

Bioengineered soft microfibers improve T-cell production

18.01.2018 | Life Sciences

World’s oldest known oxygen oasis discovered

18.01.2018 | Earth Sciences

VideoLinks
B2B-VideoLinks
More VideoLinks >>>