The activity of sucrose-sucrose-fructosyltransferase (SST), a vacuolar enzyme strongly induced by light in excised leaves of barley (Hordeum vulgare L.), rapidly declined even in continuous light upon feeding of cycloheximide (CHI). The rate of decline was similar to that observed in light-treated leaves that were placed into darkness, in the presence or absence of CHI. The protease inhibitor l...

Three separate experiments were conducted to investigate the interplay between three phytohormones and sucrose for the change of flower color composition and the plant secondary metabolites in Tulipa. The variations of the physiological and morphological characteristics, with ABA at 5 and 10 mg/L (as experiment one), GA3 at 300 ‎and 500 mg/L ‏‎‎(as experiment two), 50 and 10...

Background & Aim:   Changes in lifestyle, decrease in physical exercise along with incidence of obesity, hypertension and cardiovascular diseases indicate a need for low calorie formulations. The sweetness of Stevia, a natural sweetener, is estimated to be 300 times as much as that of sugar. Extraction of stevia leaves is considered a promoter of calorie balance and a beneficial part of a healt...

  Background: A new sweetener with the commercial name of Lacritose has been recently produced, which is a combination of four simple sugars (lactose, fructose, sucrose, erythritol), with specific ingredients and percentages. This study aimed to assess glycemic response and short term gastrointestinal reactions in type 2 diabetic patients. Methods: In this triple-blind randomized clinical tria...

To test for retrospective effects of sucrose ingestion in the anticipatory contrast procedure, 4 experiments examined intake of an initial 0.15% saccharin solution as a function of the unsignaled interspersing of days in which the 2nd solution was 32% sucrose or 0.15% saccharin. In Experiment 1, rats that received alternating saccharin-saccharin days and saccharin-sucrose days drank less saccha...

The role of diet temperature in ingestive behavior is poorly understood. We examined the importance of stimulus temperature and water-restriction state on the preference for and intake of water and sucrose. Using custom-designed equipment that allows us to monitor and maintain solution temperatures during testing (±0.1 °C), we conducted a series of 2-bottle preference tests (10 °C water vs. suc...