3M-Brazzein as a Natural Sugar Substitute Attenuates Obesity, Metabolic Disorder, and Inflammation
- Authors
- Kim, Hansaem; Kang, Jaeyong; Hong, Seungwoo; Jo, Seonyeong; Noh, Hyangsoon; Kang, Byung-Ha; Park, Suhyun; Seo, Young-Jin; Kong, Kwang-Hoon; Hong, Sungguan
- Issue Date
- Feb-2020
- Publisher
- AMER CHEMICAL SOC
- Keywords
- obesity; brazzein; low-calorie sweetener; sugar substitute; metabolic disorder
- Citation
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.68, no.7, pp 2183 - 2192
- Pages
- 10
- Journal Title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volume
- 68
- Number
- 7
- Start Page
- 2183
- End Page
- 2192
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/38168
- DOI
- 10.1021/acs.jafc.0c00317
- ISSN
- 0021-8561
1520-5118
- Abstract
- Obesity is a global chronic disease linked to various diseases. Increased consumption of added sugars, especially in beverages, is a key contributor to the obesity epidemic. It is essential to reduce or replace sugar intake with low-calorie sweeteners. Here, a natural sweet protein, 3M-brazzein, was investigated as a possible sugar substitute. Mice were exposed to 3M-brazzein or 10% sucrose of equivalent sweetness, in drinking water to mimic human obesity development over 15 weeks. Consumption of 3M-brazzein in liquid form did not cause adiposity hypertrophy, resulting in 33.1 +/- 0.4 g body weight and 0.90 +/- 0.2 mm fat accumulation, which were 35.9 +/- 0.7 g (p = 0.0094) and 1.53 +/- 0.067 mm (p = 0.0031), respectively, for sucrose supplement. Additionally, 3M-brazzein did not disrupt glucose homeostasis or affect insulin resistance and inflammation. Due to its naturally low-calorie content, 3M-brazzein could also be a potential sugar substitute that reduces adiposity.
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- Appears in
Collections - College of Natural Sciences > Department of Chemistry > 1. Journal Articles
- College of Natural Sciences > Department of Life Science > 1. Journal Articles
- College of ICT Engineering > School of Electrical and Electronics Engineering > 1. Journal Articles
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