查人人中国名人网奇迹暖暖最初的梦想:求人来帮忙翻译下
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Nutrition Journal
Review Open Access
Sweet proteins – Potential replacement for artificial low calorie
sweeteners
Ravi Kant*
Abstract
Exponential growth in the number of patients suffering from diseases caused by the consumption of sugar has become a threat to mankind's health. Artificial low calorie sweeteners available in the market may have severe side effects. It takes time to figure out the long term side effects and by the time these are established, they are replaced by a new low calorie sweetener. Saccharine has been used for centuries to sweeten foods and beverages without calories or carbohydrate. It was also used on a large scale during the sugar shortage of the two world wars but was abandoned as soon as it was linked with development of bladder cancer. Naturally occurring sweet and taste modifying proteins are being seen as potential replacements for the currently available artificial low calorie sweeteners. Interaction aspects of sweet proteins and the human sweet taste receptor are being investigated. Sweet and taste modifying proteins The prevalence of obesity and diabetes has increased dramatically in recent years in the United States, with similar patterns seen in several other countries including India [1] as well. Diabetes mellitus is a chronic disease caused by inherited or acquired deficiency in production of insulin by the pancreas or by the ineffectiveness of the insulin produced [2].
Artificial sweeteners like Saccharin, Aspartame, Cyclamate and AcesulfameK are used world-wide as low calorie sweeteners by patients affected by diseases linked to the consumption of sugar, e.g. diabetes, hyperpiesia, caries, obesity etc. but they have side effects such as psychological problems, mental disorders, bladder cancer, heart failure and brain tumors [3-7]. Sweet proteins have the potential to replace these artificial sweeteners, by acting as natural, good, low calorie sweeteners, as we know that proteins do not trigger a demand for insulin in these patients whereas sucrose does. In humans, the sweet taste is mainly due to the recently discovered T1R2-T1R3 receptor [8-10], two of the three members of the T1R class [8-10] of taste-specific proteins
Review Open Access
Sweet proteins – Potential replacement for artificial low calorie
sweeteners
Ravi Kant*
Abstract
Exponential growth in the number of patients suffering from diseases caused by the consumption of sugar has become a threat to mankind's health. Artificial low calorie sweeteners available in the market may have severe side effects. It takes time to figure out the long term side effects and by the time these are established, they are replaced by a new low calorie sweetener. Saccharine has been used for centuries to sweeten foods and beverages without calories or carbohydrate. It was also used on a large scale during the sugar shortage of the two world wars but was abandoned as soon as it was linked with development of bladder cancer. Naturally occurring sweet and taste modifying proteins are being seen as potential replacements for the currently available artificial low calorie sweeteners. Interaction aspects of sweet proteins and the human sweet taste receptor are being investigated. Sweet and taste modifying proteins The prevalence of obesity and diabetes has increased dramatically in recent years in the United States, with similar patterns seen in several other countries including India [1] as well. Diabetes mellitus is a chronic disease caused by inherited or acquired deficiency in production of insulin by the pancreas or by the ineffectiveness of the insulin produced [2].
Artificial sweeteners like Saccharin, Aspartame, Cyclamate and AcesulfameK are used world-wide as low calorie sweeteners by patients affected by diseases linked to the consumption of sugar, e.g. diabetes, hyperpiesia, caries, obesity etc. but they have side effects such as psychological problems, mental disorders, bladder cancer, heart failure and brain tumors [3-7]. Sweet proteins have the potential to replace these artificial sweeteners, by acting as natural, good, low calorie sweeteners, as we know that proteins do not trigger a demand for insulin in these patients whereas sucrose does. In humans, the sweet taste is mainly due to the recently discovered T1R2-T1R3 receptor [8-10], two of the three members of the T1R class [8-10] of taste-specific proteins
营养日记
检讨公开通路
为人造的低卡路里的甜蛋白质–潜能替换
使甜之人
Ravi Kant*
摘要
患有由糖的消费所引起的疾病病人的数字指数的生长已经变得对人类的健康威胁。 可得的在市场中的人造低卡路里使甜之人可能有严格的副作用。 资讯科技轮流时间理解长期副作用，而且当这些被建立的时候,他们被一个新的低卡路里使甜之人代替。 甜蜜的已经被用长达数世纪之久使变甜没有卡路里或碳水化合物的食物和饮料。 资讯科技在二个世界战争的糖不足期间在大的刻度上也被用但是被抛弃一旦它与膀胱癌的发展一起联编。 自然地发生甜蜜和修正蛋白质的味道正在被视为现在可得人造的低卡路里使甜之人的潜在替换。 甜蛋白质和人类的甜味道的交互作用方面受容器正在被调查。 甜蜜和修正肥胖和糖尿病的传播已经在美国近几年来戏剧地增加的蛋白质的味道, 藉由在一些其他的国家被见到包括印度的相似式样 [也的 1]。 糖尿病是一个被在胰脏或被生产的胰岛素的无效旁边的胰岛素的制造中遗传或获得缺乏被引起的慢性病 [2].
人造的使甜之人喜欢，糖精， Aspartame ，环磺酸盐和 AcesulfameK 被被与糖的消费相连的疾病影响的病人用遍及全球同样低卡路里使甜之人,举例来说糖尿病， hyperpiesia ，龋 , 肥胖等等但是他们有副作用 , 像是心理学的问题, 心智的混乱，膀胱癌，心脏麻痹和脑瘤 [3-7]. 甜的蛋白质有潜能代替这些人造的使甜之人,藉由当作天然的，好，和低的卡路里使甜之人用，正如我们所知，然而蔗糖做，蛋白质不引起对这些病人的胰岛素的要求。在人类中，甜的味道主要地是由于最近发现的 T1R2- T1R3 的受容器 [8-10], T1R 的三个成员中的二个分类 [味道- 特性蛋白质的 8-10]