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Aspartame (ASP) is a common sweetener, but studies show it can harm the nervous system, causing learning and memory deficits. ß-caryophyllene (BCP), a natural compound found in foods, including bread, coffee, alcoholic beverages, and spices, has already described as a neuroprotector agent. Remarkably, ASP and BCP are commonly consumed, including in the same meal. Therefore, considering that (a) the BCP displays plenty of beneficial effects; (b) the ASP toxicity; and (c) that they can be consumed in the same meal, this study sought to investigate if the BCP would mitigate the memory impairment induced by ASP in rats and investigate the involvement of the brain-derived neurotrophic factor (BDNF)/ tropomyosin receptor kinase B (TrKB) signaling pathway and acetylcholinesterase (AChE) activity. Young male Wistar rats received ASP (75 mg/kg; i.g.) and/or BCP (100 mg/kg; i.p.) once daily, for 14 days. At the end of the treatment, the animals were evaluated in the open field and object recognition tests. The cerebral cortex and hippocampus samples were collected for biochemical and molecular analyses. Results showed that the BCP effectively protected against the cognitive damage caused by ASP in short and long-term memories. In addition, BCP mitigated the increase in AChE activity caused by ASP. Molecular insights revealed augmented BDNF and TrKB levels in the hippocampus of rats treated with BCP, indicating greater activation of this pathway. In conclusion, BCP protected against ASP-induced memory impairment. AChE activity and the BDNF/TrkB signaling pathway seem to be potential targets of BCP modulatory role in this study.

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This literature-based review synthesizes the available scientific information about steviol glycosides as natural sweeteners and molecules with therapeutic potential. In addition, it discusses the safety concerns regarding human consumption. Steviol glycosides exhibit a superior sweetener proficiency to that of sucrose and are noncaloric, noncariogenic, and nonfermentative. Scientific evidence encourages stevioside and rebaudioside A as sweetener alternatives to sucrose and supports their use based on their absences of harmful effects on human health. Moreover, these active compounds isolated from Stevia rebaudiana possess interesting medicinal activities, including antidiabetic, antihypertensive, anti-inflammatory, antioxidant, anticancer, and antidiarrheal activity. The described bioactivities of steviol glycosides deserve special attention based on their dose dependence and specific pathological situations. Further clinical research is needed to understand underlying mechanisms of action, therapeutic indexes, and pharmacological applications.

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Several studies demonstrated the toxicity of aspartame (ASP) and aflatoxin B1 (AFB1 ) in preclinical models. Although the majority of these reports assessed the toxic effects of each substance separately, their concomitant exposure and hazardous consequences are scarce. Importantly, the deleterious effects at the central nervous system caused by ASP and AFB1 co-exposure are rarely addressed. We evaluated if concomitant exposure to AFB1 and ASP would cause behavioral impairment and alteration in oxidative status of the brain in male rats. Animals received once a day for 14 days AFB1 (250 µg/kg, intragastric gavage [i.g.]), ASP (75 mg/kg, i.g.), or both substances (association). On day 14, they were subjected to behavioral evaluation, and biochemical and molecular parameters of oxidative status were measured in the cerebral cortex and hippocampus. In the open field test, AFB1 and combination treatments modified the motor, exploratory, and grooming behavior. In the splash test, all treatments caused a reduction in grooming time compared to the control group. An increase in thiobarbituric acid-reactive substances content induced by AFB1 and combination treatments was observed. The antioxidant defenses (vitamin C, nonprotein sulfhydryl, and ferric reducing antioxidant power) were impaired in all groups compared to control. Regarding molecular evaluation, mitochondrial superoxide dismutase-2 immunoreactivity decreased after AFB1 or ASP exposition in the hippocampus. Thus, co-exposure to ASP and AFB1 was potentially more toxic because it aggravated behavioral impairments and oxidative status disbalance in comparison to the groups that received only ASP or AFB1 . Therefore, our data suggest that those substances caused a disruption in brain homeostasis.

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We investigated the effects of fetal programming in Sprague-Dawley rats through the maternal consumption of sodium saccharin on the testicular structure and function in male offspring. Feed intake and efficiency, organ and fat weight, quantification and expression of androgen receptor (AR), and proliferating cell nuclear antigen (PCNA) proteins, sperm count, and hormone levels were determined. Consumption alterations were found in the final weeks of the experiment. Decreases in AR and PCNA expression and quantification, tubular diameter, and luminal volume, and increases in epithelial and interstitial relative volumes were observed. Lower sperm count and transit, and lower estradiol concentration were also found. Sodium saccharin consumption by dams programmed male offspring by affecting the hypothalamic-pituitary-gonad axis with alterations in the Sertoli cell population, in spermatogonia proliferation, the expression and quantification of AR, and in sperm count. We hypothesized that these changes may be due to an estradiol reduction that caused the loosening of adhesion junctions of the blood-testis barrier, causing cell losses during spermatogenesis, also reflected by a decrease in tubular diameter with an increase in epithelial volume and consequent decrease in luminal volume. We conclude that maternal sodium saccharin consumption during pregnancy and lactation programmed alterations in the reproductive parameters of male offspring, thus influencing spermatogenesis.

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RESUMEN La sucralosa es un edulcorante no calórico de amplio consumo a nivel mundial, es considerado como un aditivo seguro, debido a que es eliminado en periodos cortos de tiempo. Recientemente se evidenció su bioacumulación en tejido adiposo, donde se encuentran inmersos macrófagos, células del sistema inmune involucradas en el desarrollo de la inflamación sistémica de bajo grado. A la fecha, no se cuenta con suficiente información para demostrar si los edulcorantes potencian los procesos inflamatorios alterando la función de células presentes en tejido y/o contribuyen en el desarrollo de patologías metabólicas. Por lo anterior, en nuestro trabajo se evaluó el efecto de la sucralosa en la viabilidad de los macrófagos diferenciados de la línea celular monocítica THP-1, por azul de tripán y ensayos de MTT, así como su efecto en la polarización M1/M2 por PCR según la expresión de IRF4, IRF5, STAT1, STAT6, perfil de expresión de IL-6, IL-12, TNF-α, TGF-β, IL-10 y SOCS3 por qPCR, y la cuantificación de la quimiocina IP-10 por ELISA. Los resultados indicaron que la sucralosa no tiene efectos citotóxicos, pero disminuye el número de células viables metabólicamente activas determinadas por MTT de manera dependiente de la concentración. La sucralosa incrementa la concentración de la quimiocina IP-10 y la expresión génica del factor de transcripción IRF5 y disminuye la expresión de IRF4 y STAT6, favoreciendo la polarización hacia poblaciones M1. La bioacumulación de sucralosa en tejido adiposo, y su interacción con macrófagos, podría inducir su polarización a M1.

ABSTRACT Sucralose is a non-nutritive sweetener widely consumed worldwide; it is considered a safe additive because it is eliminated quickly. Recently its bioaccumulation in adipose tissue was evidenced, where macrophages, cells of the immune system involved in developing low-grade systemic inflammation, are found. To date, there is a paucity of information regarding whether sweeteners potentiate inflammatory processes by altering the function of cells present in tissue and/or contribute to the development of metabolic pathologies. We evaluate the effect of sucralose on the viability of differentiated macrophages of the monocytic cell line THP-1, by trypan blue and MTT assays, respectively, as well as its effect on M1/ M2 by PCR according to the expression of IRF4, IRF5, STAT1, STAT6, expression profile of IL6, IL-12, TNF-α, TGF-β, IL-10 and SOCS3 by qPCR, and the quantification of the chemokine IP-10 by ELISE. The results indicated that sucralose has no cytotoxic effects but decreases the number of metabolically active viable cells determined by MTT of macrophages in a concentration-dependent manner. Sucralose increased the concentration of the chemokine IP-10 and the gene expression of the transcription factors IRF5 and decreased the expression of IRF4 and STAT 6 gene expression, favoring polarization towards M1 populations. The bioaccumulation of sucralose in adipose tissue, and its interaction with macrophages, could induce its polarization to M1.

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BACKGROUND: The consumption of artificially sweetened beverages (ASBs) has been linked to metabolic alterations. The effect of reducing the regular consumption of these beverages on the metabolism is currently unknown. OBJECTIVE: To evaluate the effect of reducing consumption of ASBs on the metabolism in overweight young adults. DESIGN: A randomised, single-blind, controlled, 12-week, clinical trial was performed in overweight young adults who regularly consume ASBs. The 45 subjects who participated in the study were randomly divided into two groups: (1) control group (n=21) and (2) intervention group (no intake of ASBs, n=24). Body weight and composition, fasting plasma concentrations of glucose, triglycerides, insulin, cholesterol, low-density lipoproteins and high-density lipoproteins were measured at the beginning and end of the study. and the HOMA-IR was calculated. RESULTS: At the end of 12 weeks, the intervention group showed a significant decrease (as opposed to an increase in the control group) in the percentage of change in body weight (-1.22% vs 1.31%, p<0.004), body fat (-6.28% vs 6.15%, p<0.001) and insulin resistance index (-12.06 vs 38.21%, p<0.00002), as well as in levels of glucose (-4.26% vs 0.51%, p<0.05), triglycerides (-14.74% vs 19.90%, p<0.006), insulin (-8.02% vs 39.23%, p<0.00005), cholesterol (-8.71% vs 0.77%, p<0.01) and LDL (-9.46% vs 9.92%, p<0.004). CONCLUSION: A reduction in habitual consumption of ASBs in overweight young adults decreases biochemical measurements, body weight and composition, suggesting a participation in the metabolic processes.

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Sucralose (SUC) is the most consumed artificial sweetener worldwide, not metabolized by the human body, and barely eliminated from water in wastewater treatment plants. Although different studies have reported high concentrations of this sweetener in aquatic environments, limited to no information is known about the toxic effects this drug may produce over water organisms. Moreover, most of the current studies have used non-environmentally relevant concentrations of SUC for these effects. Herein, we aimed to evaluate the harmful effects that environmentally relevant concentrations of SUC may induce in the early life stages of Danio rerio. According to our results, SUC altered the embryonic development of D. rerio, producing several malformations that led to their death. The major malformations were scoliosis, pericardial edema, yolk deformation, and tail malformation. However, embryos also got craniofacial malformations, eye absence, fin absence, dwarfism, delay of the hatching process, and hypopigmentation. SUC also generated an oxidative stress response in the embryos characterized by an increase in the levels of lipid peroxidation, hydroperoxides, and carbonyl proteins. To overcome this oxidative stress response, we observed a significant increase in the levels of antioxidant enzymes superoxide dismutase and catalase. Moreover, a significant boost in the expression of antioxidant defense-related genes, Nuclear respiratory factor 1a (Nrf1a) and Nuclear respiratory factor 2a (Nrf2a), was also observed at all concentrations. Concerning apoptosis-related genes, we observed the expression of Caspase 3 (CASP3) and Caspase 9 (CASP9) was increased in a concentration-dependent manner. Overall, we conclude environmentally relevant concentrations of SUC are harmful to the early life stages of fish as they produce malformations, oxidative stress, and increased gene expression of apoptosis-related genes on embryos.

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The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative descriptive profile, and consumer acceptance of the beverage. The sensory profiling was determined by quantitative descriptive and time-intensity analyses. The results showed that the sweeteners neotame and sucralose present higher sweetening power, and the different rebaudioside A concentrations did not affect the sweetening power of the stevia extract. The samples sweetened with stevia with 40% and 95% of rebaudioside A were characterized by the sensory attributes bitter taste, bitter aftertaste, astringency, and black tea flavor, with a negative influence on the consumers' acceptance. The different concentrations of rebaudioside A in stevia interfered substantially in the descriptors bitter taste and bitter aftertaste, showing that the higher the percentage of rebaudioside A, the lower bitterness of peach juice.

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OBJECTIVE: This study compared the effect of commercial and pure sweetener containing stevia to that of aspartame, to sucrose and xylitol on the development of dental caries. METHODS: 228 bovine enamel and root dentin were exposed to microcosm biofilm model using human saliva. From the 2nd to the 5th day, the samples were exposed daily to McBain saliva supplemented with 0.2% of the respective sweeteners/sugar, under 5% CO2 and 37 °C. The lactic acid and the colony-forming units (CFU) were quantified. The demineralization was analyzed by TMR. The data were compared statistically (Kruskal-Wallis/ Dunn, p<0.05). RESULTS: Pure stevia, pure aspartame, xylitol and control were able to significantly reduce 92% of lactate production compared to sucrose. Stevia finn, aspartame finn and sucrose showed similar production of lactic acid (around 0.45±0.12 g/L and 0.67±0.18 g/L, for enamel and dentin, p<0.0001). With respect to total lactobacilli and S. mutans/S. sobrinus CFU, xylitol and control did not show growth on enamel, while CFU numbers were found in stevia finn, aspartame finn and sucrose groups for both tissues. Enamel and dentin demineralization was significantly reduced for xylitol, control, pure stevia and pure aspartame (85% and 83% reduction, respectively) compared to stevia finn, aspartame finn and sucrose, which in turn did not differ from each other (sucrose ΔZ: 2913.7 ± 646.7 vol%.µm for enamel and 3543.3 ± 432.5 vol%.µm for dentin). CONCLUSIONS: Commercial sweeteners containing stevia and aspartame proved to be as cariogenic as sucrose, which may be due to the other components, since the pure forms were not cariogenic. CLINICAL RELEVANCE: Our study showed that some commercial sweeteners (aspartame and stevia) are as cariogenic as sucrose, which may be due to the presence of lactose. The population should be advice about the presence of lactose in such brand names, to avoid their consume.

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BACKGROUND: The consumption of artificially sweetened beverages (ASBs) has been linked to metabolic alterations. The effect of reducing the regular consumption of these beverages on the metabolism is currently unknown. OBJECTIVE: To evaluate the effect of reducing consumption of ASBs on the metabolism in overweight young adults. DESIGN: A randomised, single-blind, controlled, 12-week, clinical trial was performed in overweight young adults who regularly consume ASBs. The 45 subjects who participated in the study were randomly divided into two groups: (1) control group (n=21) and (2) intervention group (no intake of ASBs, n=24). Body weight and composition, fasting plasma concentrations of glucose, triglycerides, insulin, cholesterol, low-density lipoproteins and high-density lipoproteins were measured at the beginning and end of the study. and the HOMA-IR was calculated. RESULTS: At the end of 12 weeks, the intervention group showed a significant decrease (as opposed to an increase in the control group) in the percentage of change in body weight (-1.22% vs 1.31%, p<0.004), body fat (-6.28% vs 6.15%, p<0.001) and insulin resistance index (-12.06 vs 38.21%, p<0.00002), as well as in levels of glucose (-4.26% vs 0.51%, p<0.05), triglycerides (-14.74% vs 19.90%, p<0.006), insulin (-8.02% vs 39.23%, p<0.00005), cholesterol (-8.71% vs 0.77%, p<0.01) and LDL (-9.46% vs 9.92%, p<0.004). CONCLUSION: A reduction in habitual consumption of ASBs in overweight young adults decreases biochemical measurements, body weight and composition, suggesting a participation in the metabolic processes.

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BACKGROUND AND AIM: Steviol glycosides extracted from the leaves of Stevia rebaudiana Bertoni have been of much consideration recently because of their beneficial effects on health, raising the possibilities for improving farm animals' health. Although some studies on stevia's dietary effect on body weight gain are available, few studies have been conducted to evaluate stevioside supplementation on immune response in broilers. This experiment aimed to analyze how a stevia-based sweetener can affect broiler chickens' growth performance and humoral response. MATERIALS AND METHODS: In this experiment, one hundred and twenty 1-day-old Cobb-line broiler chicks fed with commercial starter/grower diets were included in three groups and supplemented with stevia-based sweetener at levels 0, 80, and 160 ppm, respectively. Chickens were weighed on day 0 and every 7 days for the next 6 weeks. Chicks were then immunized on days 10 and 24 with a Newcastle and infectious bronchitis vaccine and blood sampled on days 7, 24, and 35. Serologic assays were performed to detect specific antibody levels. RESULTS: The body weight means and body weight gain on day 42 were found to be significantly higher in birds from the group fed with 80 ppm of stevia-based sweetener than those in the control group and slightly higher than those in the group supplemented with 160 ppm of stevia-based sweetener. Likewise, on day 35, antibodies against the Newcastle disease virus were higher in the treatment groups. Immune response to infectious bronchitis virus vaccination was not statistically different among the three groups through the experiment. CONCLUSION: Stevia-based sweetener at 80 ppm in commercial-based diets improved body weight gain and immune response in broiler chickens at the market age.

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Sucralose is a non-caloric artificial sweetener widely used in processed foods that reportedly affects energy homeostasis through partially understood mechanisms. Mitochondria are organelles fundamental for cellular bioenergetics that are closely related to the development of metabolic diseases. Here, we addressed whether sucralose alters mitochondrial bioenergetics in the enterocyte cell line Caco-2. Sucralose exposure (0.5-50 mM for 3-24 h) increased cellular reductive power assessed through MTT assay, suggesting enhanced bioenergetics. Low doses of sucralose (0.5 and 5 mM) for 3 h stimulated mitochondrial respiration, measured through oxygraphy, and elevated mitochondrial transmembrane potential and cytoplasmic Ca2+, evaluated by fluorescence microscopy. Contrary to other cell types, the increase in mitochondrial respiration was insensitive to inhibition of mitochondrial Ca2+ uptake. These findings suggest that sucralose alters enterocyte energy homeostasis, contributing to its effects on organismal metabolism.

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The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).

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Objetivo ­ Avaliar adequação dos rótulos de produtos zero açúcar e sem adição de açúcar e confrontar com a legislação vigente. Consumidores, de forma geral, buscam informações sobre os alimentos consumidos. A Rotulagem Nutricional Obrigatória (RNO) é importante ferramenta para obtenção desta. No Brasil, existem regulamentos técnicos e legislações norteiam o processo de produção desenvolvimento de rótulos de alimentos, como é o caso dos alimentos zero açúcar e sem adição de açúcar. O consumidor, além de não ter o hábito de ler rótulos, quando o faz não tem conhecimento suficiente para interpretar e identificar o significado de termos tecnológicos o que pode resultar em consumo inadequado. Métodos ­ A pesquisa exploratória foi realizada pela verificação da RNO em cinco (5) amostras de sete (7) tipos de alimentos identificados como zero açúcar e sem adição de açúcar comercializados em supermercados do município de Jacareí/SP. Resultados ­ Constatou-se que 29% dos produtos apresentaram-se inadequados para consumo por indivíduos diabéticos ou que consomem dietas com restrição de açúcares. As inadequações observadas podem induzir a consumo incorreto dos produtos. Conclusão ­ Faz-se necessária fiscalização pelos órgãos responsáveis, de modo a assegurar que a RNO atenda ao estabelecido pela legislação de forma a não induzir o consumidor a erro no momento da aquisição e consumo de alimentos processados e ultraprocessados

Objective ­ To evaluate the adequacy of zero sugar products labels and without addition of sugar and to compare with current legislation. Consumers, in general, seek information about food consumed. Compulsory Nutrition Labeling (RNO) is an important tool for obtaining this. In Brazil, there are technical regulations and legislation that guide the production process of developing food labels, such as zero-sugar foods and no added sugar. The consumer, in addition to not being in the habit of reading labels, when he does not have enough knowledge to interpret and identify the meaning of technological terms which can result in inappropriate consumption. Methods ­ The exploratory research was carried out by the verification of the RNO in five (5) samples of seven (7) types of foods identified as zero sugar and without added sugar commercialized in supermarkets in the municipality of Jacareí/SP. Results ­ It was verified that 29% of the products were inadequate for consumption by diabetic individuals or that they consume diets with sugar restriction. The inadequacies observed may induce incorrect consumption of the products. Conclusion ­ It is necessary to supervise the responsible bodies in order to ensure that the RNO meets the requirements established by law so as not to mislead the consumer when purchasing and consuming processed and ultraprocessed foods

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BACKGROUND: Most publications about low-calorie sweeteners (LCSs) focus on person-level intake prevalence. OBJECTIVE: We assessed LCS distribution in foods, beverages, and food and beverage additions (FBAs), e.g., mayonnaise, in the US adult diet as reported in the NHANES (2007-2012). METHODS: Dietary items reported in the first 24-h recall were coded for LCS and/or nutritive sweeteners (NSs) with the use of USDA What We Eat in America food files. We calculated the number of times items were reported and LCS/NS content. RESULTS: Of reported items, 56.1% were foods, 29.1% were beverages, and 14.8% were FBAs. LCS was contained in 0.7% of foods, 8.1% of beverages, and 10.4% of FBAs. This food-level analysis identified FBAs as a significant source of LCSs in the US diet. CONCLUSION: Identifying the diversity of LCS and NS sources will enhance exposure classification for examining diet and health relations, including body weight management.

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Objetivo: avaliar a atividade antimicrobiana in vitro da planta Stevia rebaudiana Bertoni e de adoçantes não calóricos sobre o crescimento de Streptococcus mutanse Lactobacillus casei, micro-organismos cariogênicos presentes na cavidade bucal. Materiais e método: o estudo foi realizado utilizando as cepas padrões de S.mutans (UA159) e L. casei (ATCC7469). Foram avaliados diferentes compostos não calóricos substitutos dasacarose nas concentrações de 1%, 5% e 10%: eritritol(ER), Fit Sucralose® (SU), Stevita® (ST), solução de Steviarebaudiana Bertoni (SSr) e, como controle positivo,digluconato de clorexidina (DC). A análise do efeito inibitório desses compostos no crescimento das bactériasfoi feita por meio da técnica de difusão em ágar. Resultado:observou-se que existe um efeito inibitório decrescimento de ambos os micro-organismos por parte da SSr e do ER, enquanto os demais adoçantes testa dosnão tiveram efeito inibitório sobre esses micro-organismos.Conclusão: os resultados demonstram que SSR eER apresentam efeito inibidor no crescimento das cepastestadas de S. mutans e L. casei. (AU)

Objective: The study evaluated the in vitro antimicrobial activity of the Stevia rebaudiana Bertoni plant and non-caloric sweeteners on the growth of Streptococcus mutans and Lactobacillus casei, which are cariogenic microorganisms present in the oral cavity. Materials and method: The study was conducted using the standard strains of S. mutans (UA159) and L. casei (ATCC7469). Different non-caloric compounds were evaluated at concentrations of 1%, 5%, and 10%: erythritol (ER), Fit Sucralose™ (SU), Stevita™ (ST), Stevia rebaudiana Bertoni solution (SSr), and chlorhexidine digluconate (CD) as positive control. The inhibitory effect of these compounds on the growth of bacteria were analyzed by the agar diffusion technique. Result: There was a growth inhibition effect for both microorganisms by SSr and ER, whereas the other sweeteners tested had no inhibitory effect on the microorganisms. Conclusion: The results showed that SSr and ER present an inhibitory effect on the growth the strains tested of S. mutans and L. casei. (AU)

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La estevia [Stevia rebaudiana (Bertoni)] es un arbusto de tipo perenne de la familia de las Asteraceas que crece en áreas tropicales y subtropicales de Suramérica. Hoy en día, su cultivo se ha extendido a otras regiones del mundo, incluyendo Canadá y algunas partes de Asia, Europa y México, donde sus hojas se han utilizado tradicionalmente como edulcorante natural durante cientos de años. En la actualidad, el uso potencial y las implicaciones prácticas de la estevia como un edulcorante se muestran en una serie de alimentos procesados, ya que contiene glucósidos de esteviol como ingrediente activo, que puede ser bajo o no calórico, y hasta 100-300 veces más dulce que la sacarosa. Además, las hojas secas de estevia contienen también minerales, vitaminas, compuestos fenólicos, flavonoides y otros compuestos antioxidantes, con propiedades antimicrobianas y antioxidantes. Stevia acumula hasta un 30 % de los glucósidos de esteviol (SGs por su sigla en inglés) del peso seco de las hojas. El esteviósido y el rebaudiósido A son las principales SGs. Desde diciembre de 2011, los SGs (E 960) se han autorizado como aditivo alimentario y edulcorante en Estados Unidos. Su uso en diversas categorías de alimentos está regulado como por ejemplo en suplementos alimenticios y alimentos dietéticos para propósitos médicos especiales y control de peso. Sin embargo, la información ofrecida al consumidor es engañosa y dista de ser confiable. Este artículo ofrece al público interesado, datos que deben de ser evaluados al comprar productos adicionados con estevia (AU).

Stevia [Stevia rebaudiana (Bertoni)] is a perennial shrub belonging to the Asteraceae family that grows in tropical and subtropical areas of South America. Today its cultivation has spread to other regions of the world, including Canada and some parts of Asia, Europe and México, where its leaves have been used traditionally as a natural sweetener for hundreds of years. Nowadays, the potential use and practical implications of Stevia as a sweetener are shown in a number of processed foods, because it contains steviol-glycosides, which are low- or non-caloric ingredients, up to 100­300 times sweeter than sucrose. In addition, dry Stevia leaves also contain minerals, vitamins, phenolic compounds, flavonoids and other antioxidant compounds, with antimicrobial and antioxidant properties. Stevia accumulates up to 30% of diterpenoid steviol glycosides (SGs) of the leaf dry weight. Stevioside and rebaudioside A are the major SGs. Since December 2011, SGs (E 960) have been permitted for use as food additive and a sweetener in the United States. Its use in various food categories is regulated, e.g. food supplements and dietary foods for special medical purposes and weight control. However, the information offered to the consumers is misleading and far from reliable. This article offers the interested public, data that should be evaluated when buying products added with Stevia (AU).

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BACKGROUND: Use of nonnutritive sweeteners (NNSs), which provide sweet taste with few to no calories, has increased, but data on whether children's hedonic responses to NNSs differ from nutritive sugars or from adults' hedonic responses are limited. METHODS: Most preferred levels of sucrose and the NNS sucralose were determined via a forced-choice tracking procedure in 48 children, 7-14 years (mean = 10 years), and 34 adults. Each participant also rated the liking of these taste stimuli, as well as varying concentrations of aspartame on 3- and 5-point facial hedonic scales. Anthropometric measures were obtained, and motives for palatable food intake were assessed with the Palatable Eating Motives Scale (PEMS, adults) and Kids PEMS. RESULTS: While use of the 3-point scale showed no age-related differences in liking of sweeteners, the 5-point scale showed that more children than adults liked higher concentrations of sucrose, sucralose, and aspartame, and the tracking procedure showed that children most preferred higher concentrations of sucrose and sucralose than adults. Regardless of age, sweet preference did not differ between obese and nonobese participants and showed no association with motives for eating palatable foods. Children's body mass index z-scores were positively associated with social and conformity motive scores for eating palatable foods. CONCLUSION: Research should move beyond measures of variation in sweet taste hedonics to include identifying motives, and the physiological and psychological consequences of eating sweets, to shed light on what children are more vulnerable to develop unfavorable eating habits, increasing risk for obesity, and other diseases.

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Los conocimientos etnobotánicos constituyen aportes importantes en la vida del hombre y han permitido la aplicación del uso tradicional de las plantas medicinales, aromáticas, alimenticias. Así, en la comunidad de Ybabiyu, Distrito de Guazucua del Departamento de Ñeembucú, Paraguay, se reporta la utilización de las hojas de una especie vegetal conocida con el nombre de "hierba dulce" ("ka ́a he ́ê") (hierba dulce) como endulzante en sustitución del azúcar. El estudio fue cualitativo, observacional y descriptivo. El ámbito geográfico fue la Región del Ñeembucú, en la localidad conocida como Ybabiyu, distrito de Guazucua. La especie fue colectada en su hábitat natural, procedente de una propiedad privada de la zona. Fue identificada como Tessaria dodoneifolia (Hook. & Arn.) Cabrera (Asteraceae). Este uso, para esta especie, es reportado por primera vez para el Paraguay. A, además se describe las características y los aspectos ecológicos de la especie denominada "ka ́a he ́hierba dulceê" (Tessaria dodoneifolia) utilizada como endulzante de alimentos líquido, en la Región de Ñeembucú, Paraguay. Esta especie tiene amplia distribución y usos variados en países de América del Sur.

Ethnobotanical knowledge is important contributions in the life of man and allowed the application of traditional use of medicinal, aromatic, food plants. Thus, in the community of Ybabiyu, Guazucua District Department of Ñeembucú, the use of the leaves of a plant species known as "sweet plant" ("ka ́a he ́ê " (sweet plant) as a sweetener to replace sugar is reported . The study was qualitative, observational and descriptive. The geographical area was the region of Ñeembucú, in the locality known as Ybabiyu, Guazucua district. The species was collected in the wild, from a private property in the area. It was identified as Tessaria dodoneifolia (Hook. & Arn.) Cabrera (Asteraceae). This use is reported for the first time for Paraguay, plus features and ecological aspects of the species called "ka ́a he ́ê " (Tessaria dodoneifolia) used as a sweetener in liquid food, in the region of Ñeembucú, Paraguay. This species is widely distributed and has varied used in South America countries.

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RESUMO

Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size, and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier´s infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules. Results: Micro and nanocapsules (minimum size of 19.39 ± 0.74µm and 62.33 ± 6.65µm maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility. Conclusions: An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed.

Antecedentes: La estevia deja sabor residual al ser consumida, y su sabor dulce permanece poco tiempo, por lo cual, la encapsulación es una opción para mitigar estos problemas. Objetivo: Se evaluó el sistema doble emulsión seguido por coacervación compleja en la encapsulación de estevia. Métodos: Se determinó el efecto de la concentración del edulcorante (3.5; 5; 7.5 y 10% p/p) y de la concentración del material de pared (2.5 y 5% p/p), en la morfología, tamaño de cápsulas, y capacidad de encapsulación. Se elaboró la doble emulsión, se formó el coacervado, y posteriormente, las cápsulas se liofilizaron. La morfología y el tamaño de las cápsulas, se midieron antes y después de la liofilización mediante microscopia óptica. A partir de espectrometría infrarroja de transformada de Fourier se analizó capacidad de encapsulación. En las cápsulas liofilizadas se midió actividad de agua y solubilidad. Resultados: Se obtuvieron micro y nanocápsulas (tamaño mínimo de 19.39±0.74µm y máximo 62.33±6.65µm). Las micrografías indicaron que la técnica de encapsulación usada, permite obtener cápsulas de estevia dispersas y de morfología redonda y homogénea. La capacidad de encapsulación fue 84.37±4.04%. El valor mínimo de actividad de agua fue 0.49±0.01, y solubilidad de 17.65±0.91%. Conclusiones: Se obtuvo incremento en la capacidad de encapsulación cuando se utilizó la mayor concentración del material de pared. El diámetro de las cápsulas aumentó a medida que se incrementaron las concentraciones del edulcorante. Se concluyó que la formulación a 5% (p/p) de edulcorante y de 5% (p/p) en material de pared fue el tratamiento que mejor se asocia a una liberación controlada de estevia, lo cual permite establecer posteriores aplicaciones en las que se prolongue el sabor dulce y enmascare el sabor amargo de la estevia.

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