Análisis comparativo de respuesta glicémica y de péptido C, tras la ingesta de estevia y D-tagatosa, según habitualidad de consumo de edulcorantes no nutritivos y preferencias alimentarias reportadas por mujeres con resistencia a la insulina / Comparative analysis of glicemic response and c peptide, after comsumption of stevia and d tagatosa, according to regular compsumtion of not nutritive sweeteners andnourish preferences reported by woman with insuline resistance

INTRODUCCIÓN: El consumo de edulcorantes no nutritivos (ENN) ha ido en aumento. A pesar de ello, se desconoce el efecto entre el consumo habitual de ENN y las preferencias alimentarias con parámetros bioquímicos en pacientes con resistencia a la insulina. OBJETIVO: Comparar la respuesta glicémica y de péptido C, según habitualidad de consumo de edulcorantes y preferencias alimentarias reportados por mujeres con resistencia a la insulina tras la ingesta de estevia y D-tagatosa. MÉTODOS: Treinta y tres mujeres con RI se sometieron a una encuesta de opción múltiple sobre preferencias alimentarias y ETCC modificada de edulcorantes. Aleatoriamente recibieron una precarga de control o experimental (estevia y D-tagatosa) donde se midió glicemia y péptido C en los tiempos -10, 30, 60, 90, 120, 180. RESULTADOS: Se encontró un ABC de péptido C más alto después de la ingesta de D-tagatosa (p = 0,02) en pacientes que prefieren alimentos ricos en proteínas en comparación con aquellos que prefieren alimentos ricos en grasas o en carbohidratos simples. Se observó un mayor ABC de péptido C (p = 0,04) para la prueba control en quienes prefieren el sabor salado y consumen menor cantidad de ENN, sin diferencias significativas entre quienes prefirieron sabor dulce. CONCLUSIONES: Al comparar las respuestas glicémicas e insulinémicas entre habitualidad de consumo de edulcorantes y preferencias alimentarias reportados por las pacientes tras la ingesta de agua, estevia y D-Tagatosa, no se obtuvieron diferencias significativas. Salvo en quienes preferían alimentos ricos en proteínas tras la ingesta de D- tagatosa y quienes preferían sabor salado con menor consumo habitual de ENN tras ingesta control.

INTRODUCTION: The consumption of non-nutritive sweeteners (NNS) has been increasing. Despite this, the effect between the habitual consumption of ENN and food preferences with biochemical parameters in patients with insulin resistance is unknown. OBJECTIVE: To compare the glycemic and C-peptide response, according to the habitual consumption of sweeteners and food preferences reported by women with insulin resistance after ingesting stevia and D-tagatose. METHODS: Thirty-three women with IR underwent a multiple choice survey on food preferences and modified ETCC for sweeteners. They randomly received a control or experimental preload (stevia and D-tagatose) where glycemia and peptide C were measured at times -10, 30, 60, 90, 120, 180. RESULTS: A higher C-peptide AUC was found after ingestion of D-tagatose (p = 0.02) in patients who prefer foods rich in protein compared to those who prefer foods rich in fat or simple carbohydrates. A higher AUC of peptide C (p = 0.04) is performed for the control test in those who prefer a salty taste and consume a lower amount of ENN, without significant differences between those who prefer a sweet taste. CONCLUSION: When comparing the glycerol and insulin responses between the habitual consumption of sweeteners and the food preferences reported by the patients after the ingestion of water, stevia and D-Tagatose, no significant differences were obtained. Except in those who prefer foods rich in protein after ingesting D-tagatose and those who prefer salty taste with less habitual consumption of NNS after control intake.

Consumo crónico de edulcorantes en ratones y su efecto sobre el sistema inmunitario y la microbiota del intestino delgado / Chronic consumption of sweeteners in mice and its effect on the immune system and the small intestine microbiota

Resumen Introducción. Los edulcorantes son aditivos que se consumen en los alimentos. Pueden ser naturales (sacarosa y estevia) o artificiales (sucralosa). Actualmente, se consumen rutinariamente en múltiples productos, y sus efectos en la mucosa y la microbiota del intestino delgado aún son controversiales. Objetivo. Relacionar el consumo de edulcorantes y su efecto en el sistema inmunitario y la microbiota del intestino delgado en ratones CD1. Materiales y métodos. Se utilizaron 54 ratones CD1 de tres semanas de edad divididos en tres grupos: un grupo de tres semanas sin tratamiento, un grupo tratado durante seis semanas y un grupo tratado durante 12 semanas. Se les administró sacarosa, sucralosa y estevia. A partir del intestino delgado, se obtuvieron linfocitos B CD19+ y células IgA+, TGF-ß (Transforming Growth Factor-beta) o el factor de crecimiento transformador beta (TGF-beta), IL-12 e IL-17 de las placas de Peyer y de la lámina propia. De los sólidos intestinales se obtuvo el ADN para identificar las especies bacterianas. Resultados. Después del consumo de sacarosa y sucralosa durante 12 semanas, se redujeron las comunidades bacterianas, la IgA+ y el TGF-beta, se aumentó el CD19+, y además, se incrementaron la IL-12 y la IL-17 en las placas de Peyer; en la lámina propia, aumentaron todos estos valores. En cambio, con la estevia mejoraron la diversidad bacteriana y el porcentaje de linfocitos CD19+, y hubo poco incremento de IgA+, TGF-ß e IL-17, pero con disminución de la IL-17. Conclusión. La sacarosa y la sucralosa alteraron negativamente la diversidad bacteriana y los parámetros inmunitarios después de 12 semanas, en contraste con la estevia que resultó benéfica para la mucosa intestinal.

Abstract Introduction: Sweeteners are additives used in different foods. They can be natural (sucrose and stevia) or artificial (sucralose). Currently, they are routinely consumed in multiple products and their effects on the mucosa of the small intestine and its microbiota are still controversial. Objective: To relate the consumption of sweeteners and their effect on the immune system and the microbiota of the small intestine in CD1 mice. Materials and methods: We used 54 three-week-old CD1 mice divided into three groups in the experiments: 1) A group of three weeks without treatment, 2) a group treated for six weeks, and 3) a group treated for 12 weeks using sucrose, sucralose, and stevia. We obtained CD19+ B lymphocytes, IgA+ antibodies, transforming growth factor-beta (TGF-b), and interleukins 12 and 17 (IL-12 and -17) from Peyer's patches and lamina propria cells while DNA was obtained from intestinal solids to identify bacterial species. Results: After 12 weeks, sucrose and sucralose consumption caused a reduction in bacterial communities with an increase in CD19+, a decrease in IgA+ and TGF-b, and an increase in IL-12 and -17 in the Peyer's patches while in the lamina propria there was an increase in all parameters. In contrast, stevia led to an improvement in bacterial diversity and percentage of CD19+ lymphocytes with minimal increase in IgA+, TGF-b, and IL-12, and a decrease in IL-17. Conclusion: Sucrose and sucralose caused negative alterations in bacterial diversity and immune parameters after 12 weeks; in contrast, stevia was beneficial for the intestinal mucosa.

La ingesta de stevia modifica la dinámica del peso corporal, la glucosa y el colesterol en ratas hembras: Algoritmo k-NNs / Stevia availability modifies body weight dynamics, glucose and cholesterol in female rats: k-NN algorithm

El consumo de stevia ha sido promovido por su bajo aporte calórico, su efecto antidiabético y antihipercolesterolémico. Sin embargo, los efectos de la ingesta de stevia parecen no ser los mismos para las ratas hembras respecto de los machos. El propósito de este estudio fue evaluar el efecto de la ingesta de stevia sobre el consumo de alimento, peso corporal y niveles de glucosa, insulina, colesterol y triglicéridos en ratas hembras Wistar durante 13 semanas y realizar un análisis predictivo del peso corporal y la ingesta de alimento a 20 semanas. Se utilizaron 20 ratas hembras adultas, que se dividieron en 2 grupos: control (CG) y stevia (SG), ambos grupos recibieron agua y comida a libre acceso, así como una solución de stevia al 0,2 % para el grupo SG. Se registró diariamente el consumo de alimento, agua y solución de stevia; la medición del peso corporal se realizó semanalmente. Al final de las 13 semanas de experimentación, los animales se sacrificaron para evaluar los parámetros metabolicos. El grupo SG mostró un mayor consumo de alimento, mayor proporción de ganancia de peso corporal, niveles de glucosa y colesterol que el grupo CG. No se encontraron diferencias significativas en los niveles de triglicéridos e insulina. Respecto al análisis predictivo (semanas 14-20), se mantiene un incremento significativo en el consumo de alimento y se observa una tendencia de aumento en la proporción de ganancia de peso corporal. Esto indica que el consumo de stevia en ratas hembras parece no tener los mismos efectos benéficos reportados en machos(AU)

Consumption of stevia has been promoted due to its low caloric intake, it's effects as anti-diabetic and anti-hypercholesterolemic. However, the effects of stevia consumption is apparently not the same in females than males. The purpose of this study was to evaluate the effect of stevia intake on meal consumption, body weight and levels of glucose, insulin, cholesterol and triglycerides in female Wistar rats during 13 weeks and develop a predictive analysis of the body weight and meal intake over 20 weeks. 20 adult female rats were utilized, these were divided into two groups: control (CG) and stevia (SG), both groups received free access to water and food, the SG also received a stevia solution at 0.2%. Consumption of food, water and stevia solution was recorded daily, while weight was recorded weekly. At the end of the 13 weeks of experiment, the subjects were sacrificed to evaluate the metabolic parameters. The SG group showed a higher consumption of food, higher proportion of body weight gain, glucose levels and cholesterol than the CG. No significant differences were found in levels of triglyceride or insulin. Respect to the predictive analysis (weeks 14-20), a significant increase in food consumption is maintained and an increasing trend is observed in the proportion of body weight gain. This indicates that stevia consumption appears not to have the same benefit effects in female rats than male rats(AU)

Consumo de stevia según nivel socioeconómico y sexo en universitarios chilenos / Consumption of stevia according to socioeconomic level and sex in Chilean universities

La Stevia es un edulcorante no calórico de origen natural. En Chile, se ha convertido en uno de los edulcorantes más populares y de mayor consumo. El objetivo del estudio fue comparar la ingesta de Stevia según nivel socioeconómico (NSE) y sexo en una muestra de 473 estudiantes universitarios chilenos durante el periodo abril-junio 2014; 67% de sexo femenino y edad promedio de 20,4 ± 2,5 años. El consumo de Stevia fue de 0,85 mg/kg/día, no superó la ingesta diaria admisible (IDA) y, el mayor consumo fue de 83,7% del IDA. Se encontró una mayor ingesta de Stevia en mujeres de NSE alto y medio-alto que se consumieron a través de la ingesta de alimentos y gotas (p<0,05). Al comparar por sexo y NSE, las mujeres de NSE alto presentaron un mayor consumo (0,64 ± 1,4), en comparación con los hombres (0,26 ± 0,48) (p<0,05). Mientras que en los estratos bajos las diferencias entre mujeres y hombres fueron (0,42 ± 0,41) y (0,11 ± 0,42) respectivamente. El principal resultado de este estudio es que el consumo de Stevia es mayor en estudiantes universitarias de mayor nivel socioeconómico, específicamente alto y medio alto. Se esperaría un incremento en el consumo ENCs post incorporación de la nueva ley de etiquetado nutricional (Ley 20.606) del año 2016. Se sugieren nuevas investigaciones acerca del consumo de edulcorantes en grupos poblacionales de distintos estratos socioeconómicos(AU)

Stevia is a non-caloric sweetener of natural origin. In Chile, it has become one of the most popular and widely consumed non-caloric sweeteners. The objective of this study was to compare Stevia intake according to socioeconomic level (SES) and sex in a sample of 473 Chilean university students from Abril to June 2014; 67% female with an average age of 20.4 ± 2.5 years. Stevia consumption did not exceed the Acceptable Daily Intake (ADI) and the highest consumption reached 83.7% of the ADI. A higher intake of Stevia was found in women with high and medium-high SES consumed in food and drops (p<0.05). Comparing by sex and SES, women with high SES had a higher intake compared to men (p<0.05). While in the lower strata the difference between women and men were (0,42 ± 0,41) and (0,11 ± 0,42) respectively. The main result of this study is that the intake of Stevia is highest in University students in a higher socioeconomic class, specifically high and upper middle classes. This study suggests further research focuses on the consumption of sweeteners in this particular group. An ENCs intake increase would be expected after the incorporation of the new law of nutritional labels in 2016. New investigations of sweeteners intake are suggested in different socioeconomic groups in the population(AU)

Efectos de la ingesta de los edulcorantes estevia y D-tagatosa sobre el metabolismo de la glucosa, ácido úrico y apetito-saciedad / Effects of stevia and D-tagatose sweeteners intake om glucose, uric acid metabolism and appetite-satiety

INTRODUCCIÓN: Si bien, los edulcorantes no nutritivos (ENN) estevia y D-tagatosa han sido reportados como seguros, han demostrado tener algunos efectos metabólicos tras su ingesta. OBJETIVO: Describir los efectos de la ingesta de estevia y D-tagatosa sobre el metabolismo de la glucosa y ácido úrico, y del apetito-saciedad, a partir de la evidencia disponible. MÉTODOS: Revisión descriptiva. Se realizó búsqueda en PubMed utilizando los siguientes términos y palabras clave: "stevia rebaudiana", "tagatose", "D-tagatose", "blood glucose", "insulin", "metabolic processes", "uric acid", "hyperuricemia", "appetite" o "satiety". El análisis de los estudios seleccionados fue discrecional. RESULTADOS: Existen estudios que demuestran efectos beneficiosos tras el consumo de estevia o D-tagatosa sobre el control glicémico, apetito y saciedad tanto en sujetos sanos como con alteraciones en el metabolismo de la glucosa. Por otra parte, un número importante de estudios que evalúan la ingesta de estevia reportan efectos nulos sobre dichos parámetros. En relación al ácido úrico, solo un estudio en sujetos con enfermedad renal crónica reporta aumento en la concentración de ácido úrico plasmático tras la ingesta de 500 mg/día de estevia. Pocos estudios han evaluado el efecto de la ingesta de D-tagatosa sobre uricemia, en sujetos sanos y diabéticos, reportando un aumento transitorio y significativo en los niveles de ácido úrico sérico, sin embargo, no se ha logrado demostrar un efecto hiperuricémico asociado. Es importante destacar que la metodología de los estudios revisados es heterogénea, especialmente en relación al tamaño muestral, tiempo, dosis y vía de adminitración del edulcorante. CONCLUSIÓN: La ingesta de estevia y D-tagatosa ha demostrado efectos beneficiosos sobre el metabolismo de la glucosa, el apetito y la saciedad. El efecto del consumo de D-tagatosa sobre ácido úrico sérico requiere mayor evidencia para demostrar su significancia clínica.

INTRODUCTION: No-nutritive sweeteners stevia and D-tagatose have been reported as safe according to their acceptable daily intake, however, they have been shown to have metabolic effects after their ingestion. OBJECTIVE: To describe the effects of stevia and D-tagatose intake on parameters associated to glucose, uric acid metabolism and on appetite-satiety, considering the available evidence. METHODS: Descriptive review. PubMed search was carried out to identify the totality of the published articles. The following terms and key words were used: "stevia rebaudiana", "tagatose", "D-tagatose", "blood glucose", "insulin", "metabolic processes", "uric acid", "hyperuricemia", "appetite" o "satiety". The analysis of the selected studies was discretionary. RESULTS: studies have shown beneficial effects of stevia and D-tagatose consumption on glycemic control, appetite and satiety in healthy subjects as well as subjects with impairment glucose metabolism. On the other hand, a significant number of studies evaluating estevia intake report null effects on these parameters. In relation to uric acid, only one study in subjects with chronic kidney disease reported an increase in plasmatic uric acid concentration after the intake of 500 mg/day of stevia. Several studies have evaluated the effect of D-tagatose intake on plasmatic uric acid, in healthy and diabetic subjects, reporting a transient and significant increase in serum uric acid levels, however, has not been able to demonstrate an associated hyperuricemic effect. It is important to highlight that the methodology of the studies reviewed is heterogeneous, especially in relation to sample size, dose administered, time and route of exposure to the sweetener. CONCLUSION: Stevia and D-tagatose intake has shown beneficial effects on glucose metabolism, appetite and satiety. The effects of the consumption of both sweeteners on uric acid require further study to demonstrate their clinic significance.

Atividade antimicrobiana de Stevia rebaudiana Bertoni e de adoçantes não calóricos sobre bactérias cariogênicas: estudo in vitro / Antimicrobial activity of Stevia rebaudiana Bertoni and non-caloric sweeteners on cariogenic bacteria: in vitro study

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)

Consumo actual de edulcorantes naturales (beneficios y problemática): Stevia / Current consumption of natural sweeteners (benefits and problems): Stevia

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).

New seminal variety of Stevia rebaudiana: Obtaining fractions with high antioxidant potential of leaves

ABSTRACT The aim of this study was to determine the composition and antioxidant potential of leaves of a new variety of Stevia rebaudiana (Stevia UEM-13). Stevia leaves of UEM-13 contain rebaudioside A as the main glycoside, while most wild Stevia plants contain stevioside. Furthermore can be multiplied by seed, which reduces the cost of plant culture techniques as other clonal varieties are multiplied by buds, requiring sophisticated and expensive seedling production systems. Ethanol and methanol were used in the extraction to determine the bioactive compounds. The methanolic extract was fractionated sequentially with hexane, chloroform, ethyl acetate and isobutanol, and the highest concentration of phenolic compounds and flavonoids was obtained in the ethyl acetate fraction (524.20 mg galic acid equivalent/g; 380.62 µg quercetin equivalent/g). The glycoside content varied greatly among the fractions (0.5% - 65.3%). Higher antioxidant potential was found in the methanol extract and the ethyl acetate fraction with 93.5% and 97.32%, respectively. In addition to being an excellent source for obtaining of extracts rich in glycoside, this new variety can also be used as raw material for the production of extracts or fractions with a significant amount of antioxidant activity and potential to be used as additives in food.

¿Se pueden recomendar en el embarazo los edulcorantes no nutritivos? / Can we recommend nonnutritive sweeteners during pregnancy?

Pregnancy is a condition of special concern due to the need to care for both mother and fetus. One of the main recommendations during this time is weight control. Exceeding weight gain recommendations increases the risk of gestational diabetes, hypertension, obesity, pre-eclampsia, cesarean delivery, premature birth, neural tube defects, and macrosomia, among others. Thus, weight gain within guidelines decreases the chances of these complications. One recommended way to avoid excess weight gain is to replace sugar for nonnutritive sweeteners (NNS), bearing in mind that the sale of these substances, especially sodas and sweets, have increased worldwide. The aim of this study was to review the literature regarding the possible risks and benefits of perigestational consumption of NNS. NNS are widely consumed to substitute sugar and provide a sweet taste without contributing to energy intake; however there are no long-term studies in humans that confirm their safety. A study of the legal regulations of the use of NNS requires ongoing review, especially when it comes to pregnancy, since the statements of different health departments around the world are conflicting.

El embarazo es un momento de especial preocupación debido a que la atención se centra en la salud de la madre y el feto. Una de las recomendaciones para embarazadas es el control de peso. Exceder las recomendaciones sobre el incremento de peso gestacional aumenta el riesgo de padecer diabetes gestacional, hipertensión arterial, sobrepeso, obesidad, pre-eclampsia, parto por cesárea, partos prematuros, defectos del tubo neural, macrosomía, entre otros. Por lo tanto, un incremento de peso adecuado en el embarazo permite evitar estas complicaciones. Algunas de las recomendaciones para evitar el aumento de peso excesivo, es reemplazar la sacarosa por Edulcorantes no nutritivos (ENN), considerando que su consumo, y en especial de bebidas y productos azucarados, se ha incrementado a nivel mundial en los últimos años. El objetivo de este trabajo fue revisar la bibliografía disponible en relación a los posibles riesgos y beneficios de consumir ENN en el embarazo. Los ENN son ampliamente consumidos en la población, en reemplazo del azúcar, como una estrategia para el ahorro de calorías extras, sin embargo, su utilización en mujeres embarazadas no cuenta con estudios en humanos a largo plazo que avalen su seguridad. En relación al marco legal que regula el uso de ENN, se requiere de la revisión permanente para actualizar la información en relación a la seguridad de su consumo, especialmente en mujeres embarazadas, ya que al revisar las directrices de ministerios de salud de diversos países en relación a recomendar o no la utilización de ENN son discordantes.

Efeitos de dois adoçantes naturais: Stevia Rebaudiana Bertoni e Sorbitol no metabolismo bacteriano para o crescimento e produção de ácidos / Effects of two natural sweeteners Stevia Rebaudiana Bertoni and Sorbitol on the growth and acid production of the bacteria

O objetivo da pesquisa foi comparar os efeitos de edulcorantes naturais utilizados como substrato por Streptococcus mutans e Lactobacillus acidophilus, verificando a capacidade desses microrganismos em metabolizar os edulcorantes, favorecendo o crescimento e a produção de ácidos. Para tal estudo, realizou-se um total de 180 leituras para as variáveis crescimento e produção de ácido, e para o processamento dos dados usou-se o pacote estatístico SPSS. Dadas às condições da metodologia, foi possível concluir que a Stevia Rebaudiana Bertoni ofereceu melhores resultados na redução do crescimento bacteriano e na produção de ácidos do que o Sorbitol.

This paper aimed at comparing the effects of natural sweeteners used as a substrate for Streptococcus mutans and Lactobacillus acidophilus, in order to verify the ability of these microorganisms to metabolize sweeteners, promoting the growth and the production of acids. For this study, the variables "growth" and "acid production" were analyzed and the processing data was based on the SPSS statistical package. It was concluded that Stevia rebaudiana Bertoni offered better results in reducing bacterial growth and production of the Sorbitol acids.

Double emulsion and complex coacervation in stevia encapsulation / Doble emulsión y coacervacion compleja en la encapsulación de estevia

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.

Quality Characteristics of Rice Cookies Prepared with Stevia rebaudiana Leaf

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.

Dry biomass and glycosides yield from Stevia rebaudiana leaves under different harvesting times / Produtividade de biomassa seca e glicosídeos em Stevia rebaudiana cultivada em diferentes períodos da estação de crescimento

The Stevia rebaudiana (Bert) Bertoni is a perennial plant native in the Amambay Hills in the South America. The leaves of this plant produce various natural sweeteners useful to replace the human needs of saccharine. The aims of this study were to evaluate the dry biomass and the glycoside concentration in the Stevia leaves along different growing periods of the growing season to determine the best time to harvest the crops. We selected and identified six groups of 20 plants for analyses. The highest plant yield was found in December, from the first harvest for the groups 3, 4 and 2 with 292.4; 285.2 and 206.7 g m-2, respectively. The sweetener concentrations and the glycosides ranged within the harvests and the compounds analyzed. The highest concentrations of stevioside (12.16% - group 1 and 11.36% - group 5) and rebaudioside C (2.43% - group 5 and 1.95% - group 1) were found in January while rebaudioside A had the highest concentrations of 7.01% (group 6); 6.16% (group 4) and 6.15% (group 3) in December, February and March, respectively. The environmental conditions have influence in days to harvesting as well as in the concentration of glycosides.

Originária na serra de Amanbaí, Paraguai, América do Sul, a Stevia rebaudiana é uma planta perene que possui em suas folhas edulcorantes naturais com alto poder adoçante e que podem substituir a sacarose. Objetivou-se com esse experimento avaliar a biomassa seca e a concentração de glicosídeos em folhas de S. rebaudiana em diferentes períodos do ano para determinar a melhor época para a colheita. Seis grupos com 20 plantas foram selecionados e identificados perfazendo um total de 120 plantas. As maiores produtividades de biomassa seca foram alcançadas no mês de dezembro quando ocorreu o primeiro corte nos grupos 3 com 292,4, 4 com 285,2 e 2 com 206,7 g m-2 . A concentração dos glicosídeos variou entre os períodos de crescimento de cada corte e entre os compostos analisados. As concentrações mais altas de esteviosídeo (12,16% - grupo 1 e 11,36% - grupo 5) e rebaudiosídeo C (2,43% - grupo 5 e 1,95% - grupo 1) foram observadas nas colheitas realizadas em janeiro, enquanto que para o rebaudiosídeo A (7,01% - grupo 6; 6,16% - grupo 4 e 6,15% - grupo 3), as maiores porcentagens foram alcançadas nos meses de dezembro, fevereiro e março.

Determinación de la acción cicatrizante de las hojas de Stevia rebaudina Bertoni en heridas cutáneas realizadas a ratones de experimentación. Tacna 2014 / Determination of the healing action of Stevia rebaudina Bertoni leaves on cutaneous wounds performed on experimental mice. Tacna 2014

Objetivo: El objetivo fue determinar el efecto cicatrizante de un fitofármaco tópico a base de las hojas de Stevia en lesiones cutáneas a ratones de experimentación. Material y método: Primero se reconoció cualitativamente los metabolitos secundarios de las hojas de Stevia con una marcha fitoquímica. Segundo, se formuló una forma farmacéutica tópica con las hojas de Stevia. Tercero, se intervinieron 36 ratones, estos se dividieron en 6 grupos para aplicar el fitofármaco tópico a base de Stevia al 8%, 10% y 12%; la base del preparado (vaselina + lanolina); un medicamento de marca y un grupo control. Cuarto, se evaluó la acción cicatrizante mediante la técnica macroscópica tomando en cuenta los criterios de cicatrización y la técnica microscópica mediante el estudio histológico con dos tinciones: Hematoxilina-Eosina y Tricromico de Masson. RESULTADOS: La Prueba de Tukey caracteriza el mejor tiempo de cicatrización para el grupo con Stevia al 10%, siguiendo el grupo con Stevia al 12%; mientras que el grupo con Stevia al 8% presento igual tiempo de cicatrización con el grupo positivo. Además el tratamiento con Vaselina + Lanolina y el grupo sin tratamiento asumirían el mayor tiempo de cicatrización. Los resultados fueron corroborados con el estudio histológico. Conclusiones: El fitofármaco tópico elaborado con las hojas de Stevia al 10% presenta buena actividad cicatrizante.

Artificial sweeteners: safe or unsafe?

Artificial sweeteners or intense sweeteners are sugar substitutes that are used as an alternative to table sugar. They are many times sweeter than natural sugar and as they contain no calories, they may be used to control weight and obesity. Extensive scientific research has demonstrated the safety of the six low-calorie sweeteners currently approved for use in foods in the U.S. and Europe [stevia, acesulfame-K, aspartame, neotame, saccharin and sucralose], if taken in acceptable quantities daily. There is some ongoing debate over whether artificial sweetener usage poses a health threat. This review article aims to cover the health benefits, and risks, of consuming artificial sweeteners, and discusses natural sweeteners which can be used as alternatives

Chloroplast ultra structure, photosynthesis and enzyme activities in regenerated plants of Stevia rebaudiana (Bert.) Bertoni as influenced by copper sulphate in the medium.

Stevia rebaudiana (Bert.) Bertoni is an important medicinal plant used as noncaloric commercial sweetener. Plants regenerated with higher levels of copper sulphate in the medium exhibited enhanced activity of peroxidase and polyphenoloxidase (PPO) enzymes. Transmission electron microscopy (TEM) revealed increase in size and number of electron dense inclusions in the chloroplasts of plants regenerated at optimised level of copper sulphate (0.5µM) in the medium. There was decrease in chlorogenic acid (CGA) content. Chl-a-fluorescence transient pattern (OJIP) showed that the photosynthesis process was more efficient at 0.5µM CuSO4 in the medium. 

Micropropagaión de Stevia rebaudiana Bertoni, un endulzante natural a través de explantes con meristemos pre existentes / Micropropagation of Stevia rebaudiana Bertoni, a natural sweetener, through pre existing meristem explants

Las hojas de Stevia rebaudiana son fuente de esteviosidos y rebaudiosidos, sustancias endulzantes con bajo contenido calórico. La propagación sexual y clonal de estevia es difícil debido a la calidad de la semilla y el tamaño reducido de la planta. Para evaluar la multiplicación, brotes establecidos in vitro fueron cultivados en ½ MS con cinco concentraciones de BAP (0.0, 2.22, 4.44, 8.88 y 17.6 µM). Posteriormente, los tallos multiplicados se subcultivaron en presencia de cinco concentraciones de ANA (0.0, 2.69, 5.37, 10.74 de 21.48 µM) para evaluar enraizamiento. Finalmente, tallos multiplicados sin enraizar, tratados o no con 0.4% de ANA, y otros enraizados in vitro fueron transferidos a condiciones ex vitro. Todos los experimentos fueron distribuidos usando un DCA. Los resultados indicaron que el medio 1/2MS adicionado con BAP indujo una mayor tasa de multiplicación. 10.74 µM de ANA indujo el mejor enraizamiento; sin embargo, los tallos sin enraizamiento resultaron en la mayor supervivencia ex vitro.

Stevia rebaudiana Bertoni leaves are source of stevioside and rebaudioside, non-caloric sweetener substances. Seed and cutting estevia propagation is difficult due to seed sterility and small size plant, respectively. To evaluate shoot proliferation, in vitro-established estevia shoots were cultured in ½ MS with five (0.0, 2.22, 4.44, 8.88 and 17.6 µM) BAP levels. Thereafter, proliferated shoots were cultured on ½ MS with five NAA levels (0.0, 2.69, 5.37, 10.74 and 21.48 µM) to evaluate shoot rooting. Finally, non-rooted shoots, in vitro-rooted shoots and non-rooted shoots treated with a 0.4% NAA powder were transferred to ex vitro conditions. All experiments were distributed using a complete randomized design. The data indicated that BAP treated shoots showed a higher rate of shoot proliferation. An 87% of rooting and higher number of roots per explant was achieved with 10.74 µM of NAA. Non-rooted shoots transferred directly from Stage II showed the best survival rate.

Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder

This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

Anticariogenic properties and effects on periodontal structures of Stevia rebaudiana Bertoni: narrative review / Propiedades anticariogénicas y efectos a nivel periodontal de Stevia rebaudiana Bertoni: revisión narrativa

Introduction: Stevia rebaudiana Bertoni is a natural non-caloric sweetener, withmore sweetness than sucrose, without adverse effects, which has demonstrated to have multiples benefits to the systemic health and recently to the oral health. This review’s objective is to describe anti-cariogenic and anti-periodontophatics properties of its extracts. Results: Stevioside and rebaudioside A are the most important glycosides of the Stevia and none is cariogenic. In vitro researches have shown that Stevia extracts have anti-bacterial activity on Streptococcus mutans, Streptococcus sobrinus and Lactobacillus acidophilus, organisms that are closely related to the production and development of tooth decay. In vivo and in vitro it has been observed that the production of bacterial acids decrease attributing it a low acidogenic potential and a lesser effect of the demineralization of the enamel in comparison with others sweeteners. Furthermore, in vivo it has been proved an anti-plaque effect mainly due to a decrease in the production of bacterial insoluble polymers. These characteristics in combination with antiinflammatory properties could result potentially effective in the treatment of periodontal diseases in significant numbers, as it has been observed in studies conducted in animals. Conclusion: Stevia presents properties that potentially are anti-caries and anti periodontal diseases. However, in vivo studies are necessary to confirm these assumptions and provide a greater understanding of the mechanisms of action of this plant and the components involved. Notwithstanding, with the existing background, this sweetener can be postulated as a potential therapeutic complement in the odontological care, especially in patients that present base conditions such as obesity, diabetes and high blood pressure.

Introducción: Stevia rebaudiana bertoni es un edulcorante natural no calórico, con mayor dulzor que la sacarosa, sin efectos adversos, que ha demostrado tener múltiples beneficiosos para la salud sistémica y recientemente para la salud oral. El objetivo de esta revisión es describir propiedades anticariogénicas y antiperiodontopáticas de sus extractos. Resultados: Esteviósido y rebaudiósido A son los glicósidos más importantes de Stevia y ninguno es cariogénico. Estudios in vitro han demostrado que extractos de Stevia presentan actividad antibacteriana sobre Streptococcus mutans, Streptococcus sobrinus y Lactobacillus acidophillus, organismos estrechamente relacionados en la producción y desarrollo de caries. In vivo e in vitro se ha observado que disminuye la producción de ácidos bacterianos atribuyéndosele un bajo potencial acidogénico y un menor efecto de desmineralización del esmalte en comparación con otros edulcorantes. Además, in vivo se ha comprobado un efecto antiplaca principalmente debido a una disminución en la producción de polímeros insolubles bacterianos. Estas características, más sus propiedades antiinflamatorias y cicatrizantes, podrían resultar potencialmente efectivas en el tratamiento de enfermedades periodontales en cifras significativas, como se ha observado en estudios desarrollados en animales. Conclusión: Stevia presenta propiedades potencialmente anti-caries y anti-enfermedades periodontales. Sin embargo, son necesarios estudios in vivo que confirmen estos postulados y proporcionen una mayor comprensión de sus mecanismos de acción y de los componentes que intervienen. No obstante, con los antecedentes existentes, se puede postular a este edulcorante como un potencial complemento terapéutico en la atención odontológica, sobre todo en pacientes que presentan condiciones de base como obesidad, diabetes e hipertensión.

Antimicrobial potential of extracts from Stevia Rebaudiana leaves against bacteria of importance in dental caries

En los últimos años, se ha evaluado la actividad antimicrobiana de extractos obtenidos de jojas de Stevia rebaudiana Bertoni sobre un gran número de microorganismos de importancia encaries dental. El objetivo de este estudio fue evaluar la actividad antibacteriana de extractos de hojas de Stevia rebaudiana Bertoni sobre microorganismos cariogénicos. A partir de hojas secas de Stevia rebaudiana Bertoni convertidas en polvillo seobtuvieron los extractos en dichos solventes. La evaluación de la actividad antimicrobiana de los 5 extractos sobre las 16 cepas bacterianas de los géneros Streptococcus (n=12) y Lactobacillus(n=4) se realizó por el método de difusión en pozo. Las concentraciones mínimas inhibitorias (CMI) de los extractos de hexano, metanol, etanol, acetato de etilo y cloroformo, sobre las 16 cepas bacterianas fueron respectivamente de 30 mg/ml, 120 mg/ml, 120 mg/ml, 60 mg/ml y 60 mg/ml, respectivamente. Los halos de inhibición determinados a las CMIfueron variables, el de menor valor fue 9 mm y el de mayor fue de 17.3 mm. Nuestros resultados, sugieren que los halos de inhibición en el extracto de hexano son semejantes a los obtenidos para el etanol y metanol, sin embargo, la CMI (30 mg/ml) es menor. En las 4 especies de Lactobacillus los halosde inhibición obtenidos entre 13 y 17.3 mm, son ligeramente mayores en los extractos de acetato de etilo y cloroformo, sugiriendo que fueron los microorganismos más susceptibles.