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Stevioside mitigates metabolic dysregulation in offspring induced by maternal high-fat diet: the role of gut microbiota-driven thermogenesis.
Gut Microbes
December 2025
College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Maternal obesity poses a significant threat to the metabolic profiles of offspring. Microorganisms acquired from the mother early in life critically affect the host's metabolic functions. Natural non-nutritive sweeteners, particularly stevioside (STV), play a crucial role in reducing obesity and affecting gut microbiota composition.
View Article and Find Full Text PDFSucralose uses reward pathways to promote acute caloric intake.
Neuropeptides
January 2025
The Dr. John and Anne Chong Laboratory for Functional Genomics, Charles Perkins Centre and School of Life & Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia. Electronic address:
Non-nutritive sweeteners (NNSs) are used to reduce caloric intake by replacing sugar with compounds that are sweet but contain little or no calories. In this study, we investigate how non-nutritive sweetener sucralose to promote acute food intake in the fruit fly Drosophila melanogaster. Our results showed that acute exposure to NNSs sweetness induces a robust hyperphagic response in flies.
View Article and Find Full Text PDFThe non-nutritive sweetener rebaudioside a enhances phage infectivity.
Sci Rep
January 2025
Department of Nutritional Biochemistry, University of Hohenheim, Garbenstraße 30, 70599, Stuttgart, Germany.
Non-nutritive sweeteners (NNS) are widely employed in foodstuffs. However, it has become increasingly evident that their consumption is associated with bacterial dysbiosis, which, in turn, is linked to several health conditions, including a higher risk of type 2 diabetes and cancer. Among the NNS, stevia, whose main component is rebaudioside A (rebA), is gaining popularity in the organic food market segment.
View Article and Find Full Text PDFNon-nutritive Sweeteners and Health: Reconciling Evidence and Interrogating Guideline Disconnects.
Adv Nutr
December 2024
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada; Division of Endocrinology and Metabolism, Department of Medicine, St. Michael's Hospital, Toronto, Ontario, Canada; Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, Ontario, Canada; Department of Medicine, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada. Electronic address:
Current and potential future uses of sorghum to increase nutrient density for human foods.
J Food Sci
December 2024
Menu Matters, Arlington, Vermont, USA.
Article Synopsis
- This review highlights the current and potential benefits of sorghum ingredients, such as syrup, grain, and flour, for human consumption, emphasizing their nutritional value and functional uses.
- Sorghum syrup is noted for its unique flavor, lower glycemic index, and higher antioxidant content compared to common sweeteners, with promising applications in beverages like coffee.
- The review also discusses sorghum's increasing use in gluten-free products and sustainable alternatives, positioning it as a versatile ingredient amid growing concerns about climate change and food quality.
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