Screening for novel anticonvulsant drugs requires appropriate animal seizure models. Zebrafish provide small, accessible, and cost-efficient preclinical models applicable to high-throughput small molecule screening. Based on previous results in rodents, we have here examined the effects of artificial sweetener sodium cyclamate and antimicrobial agent sodium propylparaben on a model of pentylenetetrazole (PTZ)-induced seizures in zebrafish. Sodium cyclamate reduced the bursts of hyperactivity, the spasms, increased the latency to spasms, and the latency to seizure, while propylparaben increased the latency to spasms. The results show the potential of zebrafish to detect novel anticonvulsant compounds while they also demonstrate the ability of two commonly ingested chemical compounds to modify the seizure threshold when were administrated at low concentration.
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http://dx.doi.org/10.1002/syn.21961 | DOI Listing |
Food Chem Toxicol
December 2024
Laboratory of Food Biochemistry and Toxicology, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901 Brazil. Electronic address:
Due to an increasing use of high-intensity sweeteners in foods and potential health implications of high levels exposure, the intake of high-intensity sweeteners present in the diet of the Brazilian population and the self-declared diabetic population, based on national consumption data from the 2017-2018 Family Budget Survey (POF), was estimated. The occurrence of the high-intensity sweeteners was established by labeling foods obtained in physical stores and online, in two scenarios: average and maximum concentration. Food consumption data were derived for the self-declared diabetic Brazilian population and the Brazilian population for average consumers and consumers only, stratified by: sex, age, habitation, and regions from Brazil.
View Article and Find Full Text PDFPLoS One
August 2024
Pony Testing International Group (Tianjin), Tianjin, China.
The oil used to fry food is often used multiple times to reduce costs. However, when foods containing sweeteners are processed in this way, the sweeteners may produce substances harmful to the body as a result of repeated frying at high temperatures. This article investigated the stability of sodium cyclamate during deep-frying by HPLC using a pre-column derivatization method.
View Article and Find Full Text PDFSe Pu
August 2024
Sinolight Inspection & Certification Co., Ltd., Beijing 100016, China.
Sodium cyclamate in Baijiu is a key item in the China National Food Safety Supervision and Inspection Plan. A simple, economical, sensitive, and reliable method is urgently needed for routine analysis and internal quality control. A method based on high performance liquid chromatography with fluorescence detection (HPLC-FLD) was developed for the determination of sodium cyclamate in Baijiu by -phthalaldehyde derivatization.
View Article and Find Full Text PDFFood Addit Contam Part A Chem Anal Control Expo Risk Assess
September 2024
School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Campinas, Brazil.
Bakery products, including biscuits, cakes and breads, generally present a high content of simple sugars of rapid absorption, high fat content and low amount of dietary fiber, which make them highly caloric foods. Although sucrose is a very important ingredient in bakery products for its preservation characteristics and a significant source of energy, there is a growing interest in replacing this sugar with alternative substances, such as high-intensity sweeteners (HIS) that provide sweetness with no or low calories. In Brazil, there is no data on the use of HIS in this class of food.
View Article and Find Full Text PDFFood Chem
November 2024
Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China. Electronic address:
Natural sweeteners generally refer to a sweet chemical component directly extracted from nature or obtained through appropriate modifications, mainly secondary metabolites of plants. Compared to the first-generation sweeteners represented by sucrose and the second-generation sweeteners represented by sodium cyclamate, natural sweeteners usually have high sweetness, low-calorie content, good solubility, high stability, and rarely toxic side effects. Historically, researchers mainly focus on the function of natural sweeteners as substitutes for sugars in the food industry.
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