Liang Chi, Xiaoming Bian, Bei Gao, Pengcheng Tu, Yunjia Lai, Hongyu Ru, Kun Lü,
... affect host health, such as inducing glucose intolerance. Neotame is a relatively new low-caloric and high- ... FDA in 2002. However, the specific effects of neotame on gut bacteria are still unknown. In this ... GC-MS) metabolomics to investigate the effects of neotame on the gut microbiome and fecal metabolite profiles ... 1 mice. We found that a four-week neotame consumption reduced the alpha-diversity and altered the ... analysis also indicated that the control mice and neotame-treated mice have different metabolic patterns and some ...
Tópico(s): Advanced Chemical Sensor Technologies
2018 - Multidisciplinary Digital Publishing Institute | Molecules
Lin Zhu, G. Wang, Bing Dong, Chucai Peng, Yang Tian, LM Gong,
... conducted to evaluate the effects of a sweetener, neotame (N-[N-(3,3-dimethylbutyl)-l-α-aspartyl]- ... a similar diet supplemented with 30 mg/kg neotame. The experiment lasted for 15 days, including a ... period. The diet supplemented with 30 mg/kg neotame was preferred (P < 0.05) by the pigs ... 10, 20, 30, 40 or 50 mg/kg neotame. The experiment lasted for 35 days. Average daily ... improved linearly (P < 0.05) with increasing dietary neotame level during phase I (d 1–22) and ... 35). A quadratic (P < 0.05) effect of neotame was observed on average daily gain (ADG) and ...
Tópico(s): Animal Behavior and Welfare Studies
2016 - Elsevier BV | Animal Feed Science and Technology
Anuradha Kumari, Sumit Arora, Ashish Kumar Singh, Sonika Choudhary,
... C18 cartridge was standardized for the isolation of neotame from cake and ice cream. High performance liquid ... method was developed and validated for estimation of neotame in cake and ice cream. The developed HPLC ... at 0.6 ml/min. HPLC separation of neotame was carried out on a reverse phase C18 ... array detector at 210 nm. The recovery of neotame from cake and ice cream by the developed ... 180 °C/20 min) 87.29% of the neotame remained intact, however the amount of neotame decreased significantly from 87.20 to 62.40% ...
Tópico(s): Advanced Chemical Sensor Technologies
2016 - Elsevier BV | LWT
Anuradha Kumari, Sonika Choudhary, Sumit Arora, V. Sharma,
... the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized ... method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) ... 40% loss of aspartame and only 8% of neotame was degraded. On storage (4–7 °C/7 days) aspartame and neotame content decreased significantly (P < 0.05) from 59. ... complete degradation of aspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) ...
Tópico(s): Advanced Chemical Sensor Technologies
2015 - Elsevier BV | Food Chemistry
Matshidiso Lephalala, Suvardhan Kanchi, Myalowenkosi I. Sabela, Krishna Bisetty,
... sensitive electrochemical enzymatic biosensor for the detection of neotame in soft drinks was developed based on multiwalled ... dependence of the cathodic peak current on the neotame concentration profile with a correlation factor of 0. ... tools. The density functional theory (DFT) calculations of neotame reveal a HOMO‐LUMO energy gap of −0. ... understand the redox mechanisms. These results revealed that neotame form hydrogen bonds with LEU 249 and GLU251 ... facilitating the redox reaction for the detection of neotame. These outcomes confirm that the aloe vera‐derived ...
Tópico(s): Advanced biosensing and bioanalysis techniques
2020 - Wiley | Electroanalysis
Dale A. Mayhew, C.Phil Comer, W. Wayne Stargel,
Safety studies done with neotame, a sweetener with intense taste, demonstrate that changes in bodyweight (BW) and BW gain (BWG) are due to reduced food ... diet to diet with relatively low concentrations of neotame. When no choice was available, rats ate less ... demonstrating reduced palatability. Changes in dietary concentrations of neotame resulted in changes in FC. The maximum tolerable ... BWG secondary to poor palatability of diets when neotame concentrations exceeded approximately 35,000 ppm. Concentrations were ...
Tópico(s): Animal Nutrition and Physiology
2003 - Elsevier BV | Regulatory Toxicology and Pharmacology
Mark T. Zell, Brian E. Padden, David Grant, Stephen A. Schroeder, Kurt L. Wachholder, Indra Prakash, Eric J. Munson,
... aspartame (l-aspartyl-l-phenylalanine methyl ester) and neotame (N-(3,3-dimethylbutyl)-l-aspartyl-l-phenylalanine ... techniques. 13C CP/MAS NMR also shows that neotame exists in multiple solid forms. The most stable form of neotame under ambient conditions is a monohydrate. However, other ... can generate mixtures of the solid forms of neotame. When the monohydrate form of neotame was heated under vacuum, a mixture of anhydrate ... however, indicated the presence of many forms of neotame during the reconversion. One possible reason that solid- ...
Tópico(s): NMR spectroscopy and applications
2000 - Elsevier BV | Tetrahedron
Hilal İncebay, Rumeysa Saylakçi,
... glassy carbon electrode surface for voltammetric quantification of neotame. The properties and morphology of the modified electrode ... dispersive X‐ray analysis (EDX). Electro oxidation of neotame on this modified surface was examined through cyclic ... in this study showed good electrocatalytic activity for neotame with an improved voltammetric peak current at 1. ... the range of 2 μM ∼50 μM for neotame with 0.84 μM determination limit. This voltammetric sensor was successfully employed for the quantification of neotame on food samples and showed long‐term stability, ...
Tópico(s): Dye analysis and toxicity
2021 - Wiley | Electroanalysis
Anuradha Kumari, Sumit Arora, Sonika Choudhary, Ashish Kumar Singh, Sudhir Kumar Tomar,
The comparative stability of aspartame and neotame was monitored in yoghurt during its processing, fermentation and storage. A solid‐phase extraction method was suggest changing it to developed for the isolation of aspartame and neotame. Pasteurisation (85 °C/30 min) resulted in approximately 47% and 3% loss of aspartame and neotame, respectively. During fermentation, 3% loss of aspartame was observed, but no loss of neotame. There was no significant effects on the stability of either aspartame or neotame during storage (4–7 °C/15 days). The ...
Tópico(s): Advanced Chemical Sensor Technologies
2017 - Wiley | International Journal of Dairy Technology
... column-switching HPLC method for the determination of neotame in beverages, cakes and preserved fruits was developed. ... eluate volume on the retention and elution of neotame on SPE cartridge were investigated. The method is ... than 5% (n = 5). The calibration curve of neotame was in the range 5-100 microg/ml with good linearity (r(2) = 0.999). Because neotame was concentrated 10 times from an original sample ... 0.5 mg/kg. The recovery yields of neotame spiked in foods was >92% with a coefficient ... HPLC method can be successfully used to determine neotame in routine inspection work.
Tópico(s): Advanced Chemical Sensor Technologies
2010 - Taylor & Francis | Food Additives & Contaminants Part A
Susan S. Schiffman, Elizabeth A. Sattely‐Miller, Ihab E. Bishay,
Neotame is a high potency sweetener with a molecular formula of C20H30N2O5. It is over 11,000 ... a sweetness equivalent to 5% sucrose (in water). Neotame reaches a maximum sweetness intensity equivalent to 15.1% sucrose. The temporal properties of neotame, like all other high potency sweeteners, differ somewhat ... sucrose. The time of onset of sweetness of neotame is later than sucrose and it lingers longer. ... studies support ligand-receptor binding studies that indicate neotame along with aspartame and sucralose preferentially interact with ...
Tópico(s): Advanced Chemical Sensor Technologies
2008 - American Chemical Society | ACS symposium series
Zedong Dong, Jonathon S. Salsbury, Deliang Zhou, Eric J. Munson, Steve A. Schroeder, Indra Prakash, Sergey Vyazovkin, Charles A. Wight, David Grant,
The dehydration of neotame monohydrate was monitored at various temperatures by differential scanning calorimetry (DSC), thermogravimetry (TGA), hot-stage microscopy (HSM), powder X- ... by model-free kinetic treatment. The dehydration of neotame monohydrate follows the kinetics of a two-dimensional ... a low heating rate in DSC and TGA, neotame monohydrate undergoes dehydration to produce anhydrate Form E, ... Form A, followed by the melting of A. Neotame monohydrate under dry nitrogen purge at 50 mL/ ... isothermal dehydration at 50 degrees C to produce neotame anhydrate Form A. When neotame monohydrate is heated ...
Tópico(s): Biochemical effects in animals
2002 - Elsevier BV | Journal of Pharmaceutical Sciences
Brian E. Padden, Mark T. Zell, Zedong Dong, Stephen A. Schroeder, David Grant, Eric J. Munson,
... to analyze mixtures of the solid forms of neotame. Neotame, N-(3,3-dimethylbutyl)-l-aspartyl-l-phenylalanine ... multiple solid forms. The most stable form of neotame under ambient conditions in the presence of moisture ... conditions can generate mixtures of solid forms of neotame. A systematic study has been performed to observe ... however, indicated the presence of many forms of neotame during the reconversion. One possible reason that solid- ... did not is that the conformation of the neotame molecules changes between forms but the unit cell ...
Tópico(s): NMR spectroscopy and applications
1999 - American Chemical Society | Analytical Chemistry
Ayyappa Bathinapatla, Suvardhan Kanchi, Parvesh Singh, Myalowenkosi I. Sabela, Krishna Bisetty,
... method was developed for the chiral separation of neotame, a new high intensity artificial sweetener, using a ... was to better understand diastereomer-resolution interactions between neotame and the chiral separating agent. Molecular docking studies ... and the limits of detection for L,L-neotame and D,D-neotame were 0.01857 and 0.08214 mM, respectively. ...
Tópico(s): Advanced Chemical Sensor Technologies
2014 - Taylor & Francis | Analytical Letters
Indra Prakash, Ihab E. Bishay, Nitin Desai, D. Eric Walters,
... the temporal profile of the high-potency sweetener neotame. On the basis of Monte Carlo simulations, it ... effect is due to direct interaction between the neotame molecule and the taste modifier. It is shown, ... conformers which mimic the proposed active conformation of neotame, which suggests that the modifiers may compete for binding at the receptor site. Keywords: Neotame; high-potency sweetener; temporal profile; Monte Carlo simulation; ...
Tópico(s): Analytical Chemistry and Chromatography
2000 - American Chemical Society | Journal of Agricultural and Food Chemistry
Kenan Zhu, Yihui Chen, Lanlan Yu, Chunyan Hou, Xiaoqiang Qiao, Tingting Wang,
... MS has been developed for the determination of neotame in a variety of food samples. This method ... 3.3 ng/mL. The spiked recoveries of neotame in 73 kinds of foods were in the ... was successfully used to determine the contents of neotame in two positive samples, indicating its applicability in ...
Tópico(s): Biochemical Analysis and Sensing Techniques
2023 - Elsevier BV | Food Chemistry
Ayyappa Bathinapatla, Suvardhan Kanchi, Parvesh Singh, Myalowenkosi I. Sabela, Krishna Bisetty,
... and novel electrochemical sensor for the detection of neotame using differential pulse voltammetry with a modified glassy ... electrode exhibited catalytic activity towards the oxidation of neotame at a potential of 1.3 V at ... method was successfully applied for the determination of neotame in food samples, with results similar to those ...
Tópico(s): Advanced biosensing and bioanalysis techniques
2014 - Elsevier BV | Biosensors and Bioelectronics
Thomas J. Offerdahl, Jonathon S. Salsbury, Zedong Dong, David Grant, Stephen A. Schroeder, Indra Prakash, Eric M. Gorman, Dewey H. Barich, Eric J. Munson,
... crystalline and amorphous forms of the artificial sweetener neotame is described. It was possible to quantify, in a mixture of two anhydrous polymorphic forms of neotame, the amount of each polymorph within 1–2%. In mixtures of amorphous and crystalline forms of neotame, the amorphous content could be determined within 5%. ...
Tópico(s): NMR spectroscopy and applications
2005 - Elsevier BV | Journal of Pharmaceutical Sciences
Produção Nacional
Revisado por pares
Bruna Marcacini Azevedo, Flávio L. Schmidt, Helena María André Bolini,
... to sweetness. The sweeteners evaluated were sucralose, aspartame, neotame, a cyclamate/saccharin mixture (2:1) and stevia. ... sucralose, 0.0549% for aspartame, 0.0016% for neotame, 0.0359% for the cyclamate/saccharin mixture and ... time–intensity analysis indicated that possibly the sweeteners neotame, aspartame and sucralose would be the best substitutes ...
Tópico(s): Food Chemistry and Fat Analysis
2015 - Wiley | International Journal of Food Science & Technology
Produção Nacional
Revisado por pares
Alessandra Bugatte Palazzo, Helena María André Bolini,
... milk chocolates (sweetened with sucrose, sucralose, rebaudioside and neotame) and four soy‐based chocolates, using soy extract ... overlay of curves to visualize the results. The neotame formulation of milk chocolate and sucralose soy‐based ...
Tópico(s): Food Chemistry and Fat Analysis
2013 - Wiley | Journal of Sensory Studies
S. Dorrich, Steffen Falgner, Sarah Schweeberg, Christian Burschka, Peter Brodin, Britt Marie Wissing, Babro Basta, Peter Schell, Udo Bauer, Reinhold Tacke,
... silicon analogues of the artificial sweeteners aspartame and neotame. The identity of these dipeptides was established by ... the aspartame analogue (S,R)-5 and the neotame analogue (S,R)-8 to be very potent ...
Tópico(s): RNA and protein synthesis mechanisms
2012 - American Chemical Society | Organometallics
Produção Nacional
Revisado por pares
Rafael Silva Cadena, Helena María André Bolini,
... sucrose, sucralose, 100:50:1 acesulfame‐K/sucralose/neotame blend, 1:1 thaumatin/sucralose blend and stevia ... of sucrose. The relative sweetness analysis showed that neotame presented the highest sweetening power, being 6026 times ... sucralose blend 1:1 (549), acesulfame‐K/sucralose/neotame blend 100:50:1 (259) and stevia (134).
Tópico(s): Multisensory perception and integration
2012 - Wiley | International Journal of Food Science & Technology
Bin Liu, Minh Ha, Xiao Meng, Taranpreet Kaur, Mohammed Khaleduzzaman, Zeyu Zhang, Peihua Jiang, Xia Li, Meng Cui,
... physiological process. For instance, artificial sweeteners aspartame and neotame taste sweet to humans, apes, and Old World ... mammalian species toward the artificial sweeteners aspartame and neotame are determined by the steric effect of a ... squirrel monkey receptor, modulates the higher affinity of neotame than of aspartame. Our studies not only shed ...
Tópico(s): Advanced Chemical Sensor Technologies
2011 - Society for Neuroscience | Journal of Neuroscience
... this study, seven artificial (aspartame, saccharin, acesulfame-K, neotame, sucralose, cyclamate, and alitame) and one natural sweetener ( ... 641, 312, 162, and 182 to cyclamate, sucralose, neotame, aspartame, stevioside, alitame, acesulfame-K, and saccharin, respectively, ... 0.10 to 10.0 μg/mL for neotame, 0.20 to 20.0 μg/mL for ...
Tópico(s): Dye analysis and toxicity
2009 - American Chemical Society | Journal of Agricultural and Food Chemistry
Joel R. Garbow, John J. Likos, Stephen A. Schroeder,
... solution is also demonstrated for beta-CyD and neotame, a structural derivative of aspartame containing an N- ... solutions of beta-CyD and either aspartame or neotame.
Tópico(s): Microfluidic and Capillary Electrophoresis Applications
2001 - American Chemical Society | Journal of Agricultural and Food Chemistry
Donald J. Wink, Steve A. Schroeder, Indra Prakash, Kar-Yee Lam, Arnold L. Rheingold,
... L-α-aspartyl]-L-phenylalanine 1-methyl ester (neotame) hydrate, C 20 H 30 N 2 O ... The structure suggests that the extraordinary potency of neotame is due to the hydrophobic positioning of the ...
Tópico(s): RNA and protein synthesis mechanisms
1999 - Wiley | Acta Crystallographica Section C Crystal Structure Communications
Indra Prakash, Ihab E. Bishay, Steve A. Schroeder,
... Products Sector of Monsanto. The three diastereoisomers of neotame, L,D; D,L; and D,D were ... by aspartyl-based dipeptide compounds. The confirmation of neotame in the solid state also demonstrates well-oriented ...
Tópico(s): RNA and protein synthesis mechanisms
1999 - Taylor & Francis | Synthetic Communications
Mingming Han, Weiwei Wei, Hongmei Lü, Zhimin Zhang,
Neotame is an artificial sweetener with increasing consumption in recent years, excessive intake of it may bring ... work, a rapid method was developed to detect neotame in instant grain beverages, which was based on ... the SERS signal and the logarithm concentration of neotame with a wide concentration range (0.05–5 ... the quantitative analysis. The limit of detection of neotame can be as low as 0.01 g/ ... is below the maximum allowable addition level for neotame in instant grain beverages set in China (GB2760- ...
Tópico(s): Advanced Chemical Sensor Technologies
2020 - Institution of Engineering and Technology | Micro & Nano Letters
Deepali Sharma, Suvardhan Kanchi, Ayyappa Bathinapatla, Inamuddin Inamuddin, Abdullah M. Asiri,
... is aimed at comparing the thermochemical properties of neotame (artificial sweetener) and α, β-fructose in gas ... medium. The interaction of α and β-fructose, neotame with monovalent and divalent metal ions was studied ... in the interaction of α, β-fructose and neotame. The ∆G parameter was calculated to predict and ... of metal ions with α and β-fructose, neotame. The results suggested that the presence of hydroxyl ... of metal binding with sugar molecules especially with neotame. Moreover, voltammetric behaviour of neotame-Zn 2+ was ...
Tópico(s): Chemical and Physical Properties in Aqueous Solutions
2019 - Nature Portfolio | Scientific Reports
Junhui Yue, Wei Guo, Yuhan Zhu, Dongyue Li, Shengxu Liang, Ruiyuan Cao, Andong Wang, Jun Li,
... a new artificial sweetener (ASs), the jeopardize of neotame (NEO) to aquatic environment is attracting concern due ...
Tópico(s): Pharmaceutical and Antibiotic Environmental Impacts
2024 - Elsevier BV | Chemical Engineering Journal