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The rising prevalence of sugar-related diseases, such as obesity and diabetes, has intensified efforts to reduce sugar intake, particularly among youth. In China, social media is playing an increasingly significant role in shaping health behaviors, including habits related to sugar consumption, as sugar reduction has become a prominent youth-led movement. This study extends the stimulus-organism-response (SOR) model by incorporating the distinct cultural influence of \"face\" to investigate the impact of social media on sugar reduction behaviors (SRBs) among Chinese youth, as well as the mediating role of health consciousness (HC) and conformity, and the moderating effects of face concern (FC) and eHealth literacy (EHL). We conducted a national web-based, cross-sectional survey through proportionate probability sampling of 883 Chinese youth in July 2024. Descriptive statistics, Pearson correlations, model fit indices, and partial least squares. Structural equation models were used to examine the relationships among all variables. Nearly half of the 883 participants were female (460/883, 52.1%), 91.9% (812/883) were aged 15-30 years. Most participants (602/883, 68.2%) had undergraduate education levels; the majority (688/883, 77.9%) had a bachelor's degree or higher, and 654 (74.1%) had a normal BMI. Most participants (575/883, 74.1%) had used social media for 3-10 years. Chinese youth reported relatively high SRB scores (mean 3.62, SD 0.99). Male participants achieved notably higher scores (mean 3.72, SD 0.93), whereas participants aged 15-18 years showed significantly lower SRB scores (mean 3.50, SD 1.05). Structural equation modeling revealed that social media usage positively influenced conformity (β=.51; P<.001) and HC (β=.35; P<.001). These factors, in turn, significantly predicted SRBs (β=.14 and β=.50, respectively; both P<.001). The influence of social media usage on SRBs is primarily facilitated through 2 mediating pathways: HC mediated the relationship (Variance Accounted For=51.5%), while conformity's mediation was less pronounced (Variance Accounted For=21.05%), indicating a secondary influence. FC (β=.09; P=.02) and EHL (β=.06; P=.04) moderated the respective relationships. This study demonstrates that social media effectively promotes SRBs among Chinese youth. By embedding cultural influences, such as FC, alongside enabling competencies, such as EHL, in an extended SOR model, we enhance our understanding of social media's influence on health behaviors. The findings highlight cultural nuances in health communication and position the enhanced SOR model as a framework for health promotion. Furthermore, the study underscores the primary mediating effect of HC-surpassing that of conformity-while also delineating the moderating roles of FC and EHL, offering actionable insights for digital-age public health strategies.

Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.

Fungal pretreatment on lignocellulosic biomass has the advantages of being eco-friendly, having low operating cost, and producing no inhibitor. In this study, six white-rot fungi ( Trametes versicolor , Pleurotus ostreatus , Phanerochaete chrysosporium , Coriolopsis gallica , Pleurotus sajor-caju , Lentinula edodes ) were applied to corn stover pretreatment. Biomass degradation, production of enzymes, reducing sugar via hydrolysis, and ethanol yield via yeast fermentation were quantified during 30 days cultivation, and samples were taken every 5 days. Among six fungi, the highest lignin degradation was 38.29% at 30 days for P. sajor-caju pretreatment, the highest sugar yield was 71.24%, and the highest ethanol yield was 0.124 g g −1 corn stover under P. sajor-caju pretreatment for 25 days. The highest activities of laccase and manganese peroxidase were 29.22 and 10.22 U g −1 dry biomass, respectively, under T. versicolor pretreatment at 25 days. The highest levels of enzyme, sugar, and ethanol production are comparable or higher than what has been reported in previous literature. P. sajor-caju is one of the most widely worldwide cultivated mushrooms. The findings in this study show the potential to incorporate P. sajor-caju mushroom cultivation into corn stover pretreatment to enhance the production of a suite of products such as enzymes, sugars, and ethanol.

The demand for sugar-reduced, low-sugar, or even sugar-free food products is increasing. Sweet bakery products are the second main source of added sugar after sugary drinks. The reduction of sugar causes a loss of product quality, since sugar contributes to structure and flavour. The most common sugar replacers on the market are polyols, which act as sweet bulking agents. However, alternatives, which can be considered as ‘clean-label’ are in high demand. Sourdough technology was applied using the bi-functional lactic acid bacteria strain Leuconostoc citreum TR116. This strain is able to produce mannitol, which contributes to sweetness, and/or exopolysaccharides to compensate structure loss in sugar-reduced products. Besides the full-sugar biscuit (C1), biscuits reduced in sugar by 75% by wheat starch (C2) or by commercially available mannitol (C3) were considered as controls. Wheat starch as a sugar replacer created a lower biscuit firmness (− 10.7 N), while mannitol increased the hardness significantly (+ 12.9 N). Both sugar replacers caused less biscuit spreading and a poorer sensory profiles. The addition of sourdough (5% or 10%) in a sugar-reduced biscuit by wheat starch (C2) improved the viscoelastic properties, dough stickiness and dough hardness, as well as biscuit firmness. Furthermore, it contributed to colour (lowered the ΔE value) and increased sweetness and flavour intensity (+ 140%; + 139%). The predicted GI of C2-biscuits (73.5) were lower than C3-biscuits (80.8). Sourdough did not influence the release of reducing sugars during digestion. In conclusion, 10% sourdough incorporation represents a useful tool to overcome quality loss caused by the reduction of sugar by improving texture, taste and flavour.

Sugarcane is a significant primitive source of sugar and energy worldwide. The progress in enhancing the sugar content in sugarcane cultivars remains limited due to an insufficient understanding of specific genes related to sucrose production. The present investigation examined the enzyme activities, levels of reducing and non-reducing sugars, and transcript expression using RT-qPCR to assess the gene expression associated with sucrose metabolism in a high-sucrose sugarcane clone (GXB9) in comparison to a low-sucrose sister clone (B9). Sucrose phosphate synthase (SPS), sucrose phosphate phosphatase (SPP), sucrose synthase (SuSy), cell wall invertase (CWI), soluble acid invertase (SAI), and neutral invertase (NI) are essential enzymes involved in sucrose metabolism in sugarcane. The activities of these enzymes were comparatively quantified and analyzed in immature and maturing internodes of the high- and low-sucrose clones. The results showed that the higher-sucrose-accumulating clone had greater sucrose concentrations than the low-sucrose-accumulating clone; however, maturing internodes had higher sucrose levels than immature internodes in both clones. Hexose concentrations were higher in immature internodes than in maturing internodes for both clones. The SPS and SPP enzymes activities were higher in the high-sucrose-storing clone than in the low-sucrose clone. SuSy activity was higher in the low-sucrose clone than in the high-sucrose clone; further, the degree of SuSy activity was higher in immature internodes than in maturing internodes for both clones. The SPS gene expression was considerably higher in mature internodes of the high-sucrose clones than the low-sucrose clone. Conversely, the SuSy gene exhibited up-regulated expression in the low-sucrose clone. The enhanced expression of SPS in the high-sucrose clone compared to the low-sucrose clone suggests that SPS plays a major role in the increased accumulation of sucrose. These findings provide the opportunity to improve sugarcane cultivars by regulating the activity of genes related to sucrose metabolism using transgenic techniques.

ObjectiveThe unique GH5 cellulase, AgCMCase, from Aspergillus glaucus CCHA was identified and characterized as having high cellulose and straw hydrolysis activities that were thermostable, pH stable and salt-tolerant. Therefore, it is a potential straw-degradation enzyme that can release reducing sugars in industrial applications. To increase the efficiency of the AgCMCase’ hydrolysis of straw to release simple sugars, response surface methodology (RSM) was introduced to optimize hydrolysis parameters such as pH, temperature, reaction time and enzyme dose.ResultsThe enzyme showed only one major protein band from the fermentation broth by the Pichia pastoris GS115 expression. The crude enzyme (without purification) showed a satisfactory capability to hydrolyze CMC-Na after 4 days of production. Here, the crude AgCMCase also showed cellulose and straw hydrolysis capabilities as assessed by scanning electron microscopic and Fourier-transform infrared spectroscopic analyses. A high-performance liquid chromatographic analysis demonstrated that the degradation of corn and rice straw by crude AgCMCase mainly produced glucose and cellobiose. Temperature, reaction time and enzyme dose were the significant variables affecting corn and rice straw degradation. After the optimization of RSM, a model was proposed to predict 1.48% reducing sugar yield with the optimum temperature (51.45 °C) and reaction time (3.84 h) from the straw degradation. The reaction of crude AgCMCase and rice straw in the optimized condition resulted in reducing sugar production of 1.61% that agrees the prediction.ConclusionOur findings suggest that the crude AgCMCase is suitable to be used in straw conversion.

This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85 °C and duration times ranging from 2 to 10 min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology was used to develop response surface equations to estimate these effects. These latter were evaluated before and after a 3-month storage period of potato tubers at 10 °C. It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively. Analysis of variance (ANOVA) determined that blanching time had a more significant impact than blanching temperature. The blanching time that resulted in maximum reductions of asparagine, reducing sugars—and ultimately acrylamide—were in the range of 8.8–9.7 min at 68.7–75.0 °C. ANOVA also determined that after the 3-month storage period of potato tubers, variations in blanching time and temperature did not result in any significant differences in acrylamide formation in fried chips. Blanching consistently improved the appearance of the fried chip products, indicated by increases in L* value and decreases in a* values. The relationship between acrylamide formation and a* value was linear (R2 = 0.839), while the relationship between acrylamide formation and L* value was not (R2 = 0.375).

Acidic carbonaceous solids were synthesized from mass pine alkali lignin via hydrothermal carbonization followed by sulfonation. Hydrothermal carbonization of lignin in the presence of acrylic acid (LAHC-SO 3 H) provided many more carboxylic groups than that in the absence of acrylic acid, allowing subsequent sulfonation to produce a highly active and stable catalyst for cellulose hydrolysis in the [BMIM]Cl-H 2 O solvent system. The hydrochar and catalyst were characterized using field emission scanning electron microscopy, X-ray diffractometer, X-ray photoelectron spectroscopy, thermal gravimetric analysis, Fourier transform infrared spectrometer, Brunauer–Emmett–Teller and acid–base titration. Results showed that a high acid content of 5.48 mmol/g, including carboxylic group (2.85 mmol/g), phenolic hydroxyl group (1.05 mmol/g) and sulfonic acid group (1.58 mmol/g), contributed significantly to the highly efficient hydrolysis of cellulose. Further, it was found that addition of trace water in [BMIM]Cl was favorable to cellulose hydrolysis. The highest yield (75.4%) of total reducing sugar (TRS) obtained in [BMIM]Cl-H 2 O at a mass ratio of 100:1 was more than twice that (36.1%) achieved in [BMIM]Cl without water; the corresponding reaction conditions were 50 mg of microcrystalline cellulose, 30 mg of catalyst, 1.0 g of [BMIM]Cl, 10 mg of H 2 O, reaction temperature of 130 °C and reaction time of 2 h. Furthermore, the TRS yield with 5 cycles for LAHC-SO 3 H was higher than 68.1%, and the catalytic activity of catalyst could be fully recovered (74.0% of TRS yield) easily by regeneration.

Background The consumption of free sugars in the UK is more than double the guideline intake for adults and close to triple for children, with soft drinks representing a significant proportion. The aim of this study was to assess how individual soft drink companies and consumers have responded to calls to reduce sugar consumption, including the soft drink industry levy (SDIL), between 2015 and 2018. Methods This was an annual cross-sectional study using nutrient composition data of 7377 products collected online, paired with volume sales data for 195 brands offered by 57 companies. The main outcome measures were sales volume, sugar content and volume of sugars sold by company and category, expressed in total and per capita per day terms. Results Between 2015 and 2018, the volume of sugars sold per capita per day from soft drinks declined by 30%, equivalent to a reduction of 4.6 g per capita per day. The sales-weighted mean sugar content of soft drinks fell from 4.4 g/100 ml in 2015 to 2.9 g/100 ml in 2018. The total volume sales of soft drinks that are subject to the SDIL (i.e. contain more than 5 g/100 ml of sugar) fell by 50%, while volume sales of low- and zero-sugar (< 5 g/100 ml) drinks rose by 40%. Conclusion Action by the soft drinks industry to reduce sugar in products and change their product portfolios, coupled with changes in consumer purchasing, has led to a significant reduction in the total volume and per capita sales of sugars sold in soft drinks in the UK. The rate of change accelerated between 2017 and 2018, which also implies that the implementation of the SDIL acted as an extra incentive for companies to reformulate above and beyond what was already being done as part of voluntary commitments to reformulation, or changes in sales driven by consumer preferences.

Wheat straw was respectively pretreated by water, dilute sulfuric acid, and sodium hydroxide solution at elevated temperature. Among the pretreatments, hydrothermal process was carried out with different severities. Hydrothermal pretreated sample and dilute acid pretreated sample were subsequently extracted by sodium hydroxide solution at room temperature which was applied as post-treatment. The pretreated samples were then enzymatically hydrolyzed to evaluate reducing sugar recovery. The result indicated that alkaline pretreatment removed a significant amount of lignin. While hydrothermal pretreatment and dilute acid pretreatment solubilized a significant amount of hemicellulose. And the hydrothermal pretreatment severity affected the solubilization of hemicellulose. The alkaline pretreated sample achieved the highest reducing sugar recovery e.g. 38.5 g sugar/100 g wheat straw. The alkaline post-treatment enhanced the enzymatic hydrolysis of acidic pretreated samples by removing additional hemicellulose and lignin. The best reducing sugar recovery was obtained at 43.6 g sugar/100 g wheat straw which indicated that the combination of hydrothermal pretreatment and alkaline extraction is a promising method in terms of reducing sugar production.