Journal articles: 'Saccharin'

1

Lee, Chang Hee, Won Yun, Ji Hwan Lee, et al. "Effects of artificial sweeteners on feed palatability and performance in weaned pigs." Canadian Journal of Animal Science 99, no. 2 (2019): 307–14. http://dx.doi.org/10.1139/cjas-2018-0143.

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In experiment 1, a total of 30 weaning pigs were allotted to three dietary treatments to check the palatability of the dietary feed. Diet treatments were as follows: reference diets = basal diets + 0.05% saccharin (50% Saccharin-natrium), TRT1 = 0.03% saccharin–neotame mix (50% Saccharine-natrium + 2% Neotame), TRT2 = 0.02% neotame (10% Neotame), and TRT3 = 0.02% saccharin–neotame mix (10% Saccharine-natrium + 10% Neotame). TRT2 group was significantly higher than other treatments in palatability (P < 0.05). In experiment 2, a total of 52 weaning pigs were allotted to four dietary treatments. In the average daily gain and average daily feed intake over 1 wk, the TRT2 group was significantly higher than the TRT1 and TRT3 groups (P < 0.05). The concentration of triglyceride in the blood was highest in the TRT1 treated group and the lowest in the TRT2 group (P < 0.05). The Lactobacillus was significantly higher in the TRT2 and TRT3 treatments compared with 0.05% saccharin (50% Saccharine-natrium) (P < 0.05). There was no significant difference in the number of Escherichia coli (P < 0.05). In conclusion, diets supplemented with neotame could improve palatability, and artificial sweeteners can affect nutrient digestibility, blood characteristic, and fecal microbiota.

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Mahmood, Ammar A. Razzak, and Sahar B. Al-Juboori. "A Review: Saccharin Discovery, Synthesis, and Applications." Ibn AL- Haitham Journal For Pure and Applied Sciences 33, no. 2 (2020): 43. http://dx.doi.org/10.30526/33.2.2442.

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Saccharin is firstly synthesized in 1879. It is a very well-known as an inexpensive substitute for sugar as it is a non-caloric sweetener. The article shows the properties, use, metabolism and various synthesis and reactions of saccharine. Moreover, the toxicological reports explain that saccharin is mostly responsible for the bladder tumors observed in the male rats, the relationship between the consumption of saccharin and bladder cancer is afforded by epidemiological studies. The benefit-risk evaluation for saccharin is hardly to indicate. Saccharin is a sugar substitute, frequently used either in food industry, or in pharmaceutical formulations and even in tobacco products. The chemistry of saccharin is interesting because of it suspected carcinogenous character and the possible use as an antidote for metal poisoning. It appears prudent to evaluate their main properties and applications further.

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Kumar Das, Malay, Ruru Hao, Ekachai Srikaen, et al. "Effect of Saccharin Sodium on the Microstructure and Hardness of Electrodeposited Ni-W Coatings." Key Engineering Materials 659 (August 2015): 535–39. http://dx.doi.org/10.4028/www.scientific.net/kem.659.535.

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Nickel-tungsten alloy were fabricated by electrodeposition on carbon steel. The influences of saccharin sodium on the coatings were analyzed using XRD, SEM, and hardness tester. This study reveals that the presence of saccharine sodium has a profound impact on the morphology of the coatings. Moreover, the addition of saccharine sodium tends to enhance the tungsten content in the coatings along with hardness and the grain size of the deposits.

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4

Miller, S. A., and V. P. Frattali. "Saccharin." Diabetes Care 12, no. 1 (1989): 74–80. http://dx.doi.org/10.2337/diacare.12.1.74.

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Miller, S. A., and V. P. Frattali. "Saccharin." Diabetes Care 12, no. 1 (1989): 75–80. http://dx.doi.org/10.2337/diacare.12.1.75.

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Shahnavaz, Zohreh, Lia Zaharani, Mohd Rafie Johan, and Nader Ghaffari Khaligh. "A Green Alternative for Aryl Iodide Preparation from Aromatic Amines." Current Organic Synthesis 17, no. 2 (2020): 131–35. http://dx.doi.org/10.2174/1570179417666200203121437.

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Background: In continuation of our previous work and the applications of saccharin, we encouraged to investigate the one-pot synthesis of the aryl iodides by the diazotization of the arene diazonium saccharin salts. Objective: Arene diazonium salts play an important role in organic synthesis as intermediate and a wide variety of aromatic compounds have been prepared using them. A serious drawback of arene diazonium salts is their instability in a dry state; therefore, they must be stored and handled carefully to avoid spontaneous explosion and other hazard events. Methods: The arene diazonium saccharin salts were prepared as active intermediates in situ through the reaction of various aryl amines with tert-butyl nitrite (TBN) in the presence of saccharin (Sac–H). Then, in situ obtained intermediates were used into the diazotization step without separation and purification in the current protocol. Results: A variety of aryl iodides were synthesized at a greener and low-cost method in the presence of TBN, Sac–H, glacial acetic acid, and TEAI. Conclusion: In summary, a telescopic reaction is developed for the synthesis of aryl iodides. The current methodology is safe, cost-effective, broad substrate scope, and metal-free. All used reagents are commercially available and inert to moisture and air. Also, the saccharine and tetraethylammonium cation could be partially recovered from the reaction residue, which reduces waste generation, energy consumption, raw material, and waste disposal costs.

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Morkūnaitė, Vaida, Lina Baranauskienė, Asta Zubrienė, et al. "Saccharin Sulfonamides as Inhibitors of Carbonic Anhydrases I, II, VII, XII, and XIII." BioMed Research International 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/638902.

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A series of modified saccharin sulfonamides have been designed as carbonic anhydrase (CA) inhibitors and synthesized. Their binding to CA isoforms I, II, VII, XII, and XIII was measured by the fluorescent thermal shift assay (FTSA) and isothermal titration calorimetry (ITC). Saccharin bound the CAs weakly, exhibiting the affinities of 1–10 mM for four CAs except CA I where binding could not be detected. Several sulfonamide-bearing saccharines exhibited strong affinities of 1–10 nM towards particular CA isoforms. The functional group binding Gibbs free energy additivity maps are presented which may provide insights into the design of compounds with increased affinity towards selected CAs.

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Bhanage, Bhalchandra, Sujit Chavan, and Adithyaraj K. "In situ Generation and Utilization of CO: An Efficient Route towards N-Substituted Saccharin via Carbonylative Cyclization of 2-Iodosulfonamides." Synlett 28, no. 15 (2017): 2000–2003. http://dx.doi.org/10.1055/s-0036-1588422.

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The present protocol demonstrates the synthesis of N-substituted saccharines via carbonylative cyclization of 2-iodosulfonamides using a Pd(OAc)2/Xantphos catalyst system and phenyl formate as a CO source. A variety of saccharin derivatives is synthesized under milder reaction conditions.

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9

Marcus, Alan I. "Sweets for the Sweet: Saccharin, Knowledge, and the Contemporary Regulatory Nexus." Journal of Policy History 9, no. 1 (1997): 33–47. http://dx.doi.org/10.1017/s0898030600005819.

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In 1977, the United States Congress forbade the Food and Drug Administration to outlaw use of the food additive saccharin as an artificial sweetener for a period of three years. Subsequent legislation extended the congressional ban. It remains in effect today. Congress's saccharin action neatly represented late twentieth-century federal regulatory policy. The process had become decidedly antibureaucratic and ultimately democratic. Forces both for saccharin's prohibition and for its continued use outlined and debated their positions in public, letting their arguments contend in the marketplace of ideas. Following the conduct of this de facto national plebiscite, duly elected representatives weighed the respective cases and selected the course that their constituents seemed to favor.

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10

Sutomo, Artono Dwijo, Pratiwi Kusumawardhani, Hana Hanifah Yasmin, et al. "Saccharin Dependence of Magnetoimpedance Ratio in Electrodeposited Permalloy Multilayer Structure on Meandered-Copper Printed-Circuit-Board Substrates." Trends in Sciences 20, no. 11 (2023): 6695. http://dx.doi.org/10.48048/tis.2023.6695.

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The effect of saccharin concentration on magnetoimpedance ratio in multilayer permalloy structure i.e., [NiFe/Cu/NiFe]3/Cu/[NiFe/Cu/NiFe]3 on Cu printed circuit board (PCB) meander substrates have been discussed. The multilayer [NiFe/Cu/NiFe]3/Cu/[NiFe/Cu/NiFe]3 structure was prepared by using the electrodeposition method. The results of XRF characterization show that the composition of Ni:Fe is close to the calculation mol ratio permalloy of 80:20. The magnetoimpedance effect is evaluated by total impedance measurement at the various magnetic fields. The typical increase of the magneto-impedance ratio with frequency confirms in this experiment. Here, the magnetoimpedance ratio modifies from 0.07 to 1.63 % for frequency measurements of 20 and 100 kHz, respectively. Finally, the MI ratio monotonically decreases with an increase in additive saccharin concentration. The MI ratio slightly decreases by 17.17 % (=(1.63-1.35)/1.63) for additive saccharin concentration increase of 1 to 2 g/L. Then MI ratio drastically decreases by 40.0 % (=(1.35-0.81)/1.35) in the change of additive saccharin concentration from 2 to 4 g/L. Here, the change in the morphological surface should attribute to the decrease in the MI ratio. HIGHLIGHTS Multilayer [NiFe/Cu/NiFe]3/Cu/[NiFe/Cu/NiFe]3 structure on Cu PCB meander substrates has been successfully fabricated by electrodeposition procedure. The magneto-impedance effect of the multilayer samples has been successfully showed at low frequency of ~kHz order. The saccharine as an additive material for electrodeposition procedure can modify the magneto-impedance effect of the multilayer sample. GRAPHICAL ABSTRACT

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11

Ng, S. W. "Ammonium Saccharin." Acta Crystallographica Section C Crystal Structure Communications 54, no. 5 (1998): 649–51. http://dx.doi.org/10.1107/s0108270197014868.

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12

Dess, Nancy K., and Clinton D. Chapman. "Parametric Characterization of a Taste Phenotype in Rats Selectively Bred for High Versus Low Saccharin Intake." Chemical Senses 45, no. 2 (2019): 85–96. http://dx.doi.org/10.1093/chemse/bjz072.

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Abstract Taste signals food quality and reflects energy status and associated processes. Occidental high- and low-saccharin consuming rats (HiS, LoS) have been selectively bred for nearly 60 generations on intake of 0.1% saccharin in a 23-h two-bottle test, as a tool for studying individual differences in taste and its correlates in the domains of feeding, defensive, and social behavior. The saccharin phenotype itself has not been well characterized until now. The present series of parametric studies examined suprathreshold saccharin concentration-intake functions (Experiment 1), saccharin preference threshold (Experiments 2A and 2B), and intra- and inter-sweetener carryforward effects (Experiments 2B, 3A–3D). Results indicate high stability in line differences in behavior toward saccharin and also line-specific mutability of intake of saccharin and certain other sweeteners. Methodological and conceptual implications are discussed.

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Demir, Mehmet, Erdoğan Kanca, and İsmail Hakki Karahan. "Effect of saccharin addition on formation, wear and corrosion resistance of electrodeposited Ni-Cr coatings." Materials Science-Poland 41, no. 3 (2023): 111–25. http://dx.doi.org/10.2478/msp-2023-0036.

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Abstract Numerous factors play a pivotal role in shaping the mechanical and corrosion resistance properties of electrodeposited Ni-Cr alloy coatings. This study delves into the deposition of Ni-Cr alloy coatings on AISI 1040 steel, examining the influence of saccharin additives within the electrodeposition bath. Specifically, the concentration of saccharin within the solution was varied over a range of 0 to 2 g/l. Following the electrodeposition process, a comprehensive array of characterization techniques was employed, encompassing 2D surface roughness analysis, scanning electron microscopy, X-ray diffraction, nanoindentation, energy-dispersive X-ray spectroscopy and assessments of wear and corrosion performance. The characterization results of this article reveal a compelling difference between saccharin-free Ni-Cr coatings and their saccharin-modified counterparts. Notably, microcracks, a common occurrence in saccharin-free coatings, were suppressed in the saccharin-modified Ni-Cr coatings. Additionally, the latter exhibited a smoother and more uniform surface texture. A crucial observation was that the introduction of saccharin into the bath was directly associated with an increased incorporation of chromium within the coatings, resulting in higher nanohardness values. Furthermore, the residual stress within the coatings shifted from tensile to compression as saccharin concentrations increased. Concurrently, surface roughness and wear rates exhibited a consistent downward trend with increasing saccharin concentrations in the solution. The most significant findings were seen in the domain of corrosion resistance. Saccharin-modified Ni-Cr coatings outperformed the bare steel substrate and saccharin-free Ni-Cr coatings. Intriguingly, the enhancement of corrosion resistance was not linearly proportional to saccharin concentration; the optimal corrosion resistance was achieved at a concentration of 1 g/l.

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Dubovtsev, Alexey Yu, Daniil M. Ivanov, Uladzislava Dabranskaya, Nadezhda A. Bokach, and Vadim Yu Kukushkin. "Saccharin guanidination via facile three-component “two saccharins-one dialkylcyanamide” integration." New Journal of Chemistry 43, no. 27 (2019): 10685–88. http://dx.doi.org/10.1039/c9nj02656h.

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Aboukhezam, Barga, and F. A. Ahmed. "The Effects of Ubiquinone on the Antioxidant System in Male Rats Exposed to Saccharin-Induced the Hepatic Toxicity." Journal of Pure & Applied Sciences 23, no. 2 (2024): 95–99. http://dx.doi.org/10.51984/jopas.v23i2.3157.

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Saccharin (Sac) is a widely used artificial sweetener with significant applications in the food industry, pharmaceutical formulations, and tobacco products. Despite its popularity, saccharin has drawn attention due to its potential carcinogenic effects and associations with various health risks, including renal impairment, hepatic dysfunction, obesity, and diabetes. This study aimed to investigate the protective effects of Ubiquinone, or coenzyme Q10 (COQ10), on liver toxicity induced by saccharin, focusing on oxidative stress and antioxidant markers. In this experiment, rats were divided into six groups of ten. The control group received no treatment, while the second group was administered COQ10 at a dosage of 20 mg per kilogram of body weight. The third and fourth groups were given saccharin at 1/10 and 1/20 of the lethal dose 50 (LD50), respectively. The fifth and sixth groups received saccharin at the same dosages as the third and fourth groups, but with additional COQ10 supplementation. All treatments were administered orally for 30 days, after which liver tissues were collected to assess oxidative stress and antioxidant markers. The results revealed that saccharin significantly increased oxidative stress in the liver, as evidenced by elevated levels of malondialdehyde (MDA) and oxidized glutathione (GSSG). Additionally, saccharin-treated groups exhibited a marked decrease in antioxidant markers, including reduced glutathione (GSH) and superoxide dismutase (SOD). However, the groups that received COQ10 alongside saccharin showed significant improvement, with oxidative stress and antioxidant levels nearly returning to those observed in the control group. These findings suggest that saccharin consumption promotes the generation of reactive oxygen species and contributes to liver damage, characterized by necrotic hepatocytes, sinusoidal dilatation, and inflammatory infiltration. The protective effects of COQ10 in mitigating saccharin-induced oxidative stress highlight its potential as a therapeutic agent for preventing liver damage associated with saccharin intake.

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Sünderhauf, Annika, René Pagel, Axel Künstner, et al. "Saccharin Supplementation Inhibits Bacterial Growth and Reduces Experimental Colitis in Mice." Nutrients 12, no. 4 (2020): 1122. http://dx.doi.org/10.3390/nu12041122.

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Non-caloric artificial sweeteners are frequently discussed as components of the “Western diet”, negatively modulating intestinal homeostasis. Since the artificial sweetener saccharin is known to depict bacteriostatic and microbiome-modulating properties, we hypothesized oral saccharin intake to influence intestinal inflammation and aimed at delineating its effect on acute and chronic colitis activity in mice. In vitro, different bacterial strains were grown in the presence or absence of saccharin. Mice were supplemented with saccharin before or after induction of acute or chronic colitis using dextran sodium sulfate (DSS) and the extent of colitis was assessed. Ex vivo, intestinal inflammation, fecal bacterial load and composition were studied by immunohistochemistry analyses, quantitative PCR, 16 S RNA PCR or next generation sequencing in samples collected from analyzed mice. In vitro, saccharin inhibited bacterial growth in a species-dependent manner. In vivo, oral saccharin intake reduced fecal bacterial load and altered microbiome composition, while the intestinal barrier was not obviously affected. Of note, DSS-induced colitis activity was significantly improved in mice after therapeutic or prophylactic treatment with saccharin. Together, this study demonstrates that oral saccharin intake decreases intestinal bacteria count and hence encompasses the capacity to reduce acute and chronic colitis activity in mice.

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Serrano, Joan, Nishita N. Meshram, Mangala M. Soundarapandian, et al. "Saccharin Stimulates Insulin Secretion Dependent on Sweet Taste Receptor-Induced Activation of PLC Signaling Axis." Biomedicines 10, no. 1 (2022): 120. http://dx.doi.org/10.3390/biomedicines10010120.

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Background: Saccharin is a common artificial sweetener and a bona fide ligand for sweet taste receptors (STR). STR can regulate insulin secretion in beta cells, so we investigated whether saccharin can stimulate insulin secretion dependent on STR and the activation of phospholipase C (PLC) signaling. Methods: We performed in vivo and in vitro approaches in mice and cells with loss-of-function of STR signaling and specifically assessed the involvement of a PLC signaling cascade using real-time biosensors and calcium imaging. Results: We found that the ingestion of a physiological amount of saccharin can potentiate insulin secretion dependent on STR. Similar to natural sweeteners, saccharin triggers the activation of the PLC signaling cascade, leading to calcium influx and the vesicular exocytosis of insulin. The effects of saccharin also partially require transient receptor potential cation channel M5 (TRPM5) activity. Conclusions: Saccharin ingestion may transiently potentiate insulin secretion through the activation of the canonical STR signaling pathway. These physiological effects provide a framework for understanding the potential health impact of saccharin use and the contribution of STR in peripheral tissues.

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Terry-Nathan, V. R., D. W. Gietzen, and Q. R. Rogers. "Serotonin3 antagonists block aversion to saccharin in an amino acid-imbalanced diet." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 268, no. 5 (1995): R1203—R1208. http://dx.doi.org/10.1152/ajpregu.1995.268.5.r1203.

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Conditioned taste aversion presumably plays a role in the anorectic responses to amino acid-imbalanced diets that induce acute amino acid deficiency. The serotonin3 (5-HT3) receptor antagonists, tropisetron (Trop), MDL-72222 (MDL), and ondansetron, increase intake of imbalanced amino acid diets. Therefore, we tested whether 5-HT3 receptor antagonists would block an aversion to powdered saccharin after it was included in an amino acid-imbalanced diet. Rats were given an intraperitoneal injection of Trop, MDL, or vehicle (Veh), just before introducing one of four diets: imbalanced amino acid diet +/- saccharin (Imb or ImbSac) or a balanced (corrected) diet +/- saccharin (Cor or CorSac). Subsequent aversion to saccharin was shown in preference tests using Cor and CorSac. Saccharin preference was significantly decreased (8.3% on test day 1) in the Veh/ImbSac group, but the Trop/ImbSac group's saccharin preference (57.8%) was similar to controls (49.6-70.3%); MDL also blocked the aversion to saccharin after ImbSac. This confirms previous reports of conditioned taste aversions with amino acid limitation and suggests a role for the 5-HT3 receptor in the development of these aversions.

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Mayani, Olvita, Indah Nur Fauziah, Anggi Rehulina Sitepu, et al. "EMBRYOTOXIC AND TERATOGENIC EFFECTS OF MONOSODIUM GLUTAMATE AND SACCHARIN ON WADER (Rasbora lateristriata) FISH." Suranaree Journal of Science and Technology 31, no. 6 (2025): 030243(1–9). https://doi.org/10.55766/sujst-2024-06-e04047.

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The widespread utilization of food additives has garnered increasing attention owing to the safety implications. The continuous reassessment of potential toxicogenic and teratogenic risks associated with food additives is imperative. Monosodium glutamate (MSG) and saccharin, which are prevalently used in the food industry, were the focus of this study. This research aimed to evaluate the effects of MSG, saccharin, and the MSG-saccharin combination on the embryos of wader (Rasbora lateristriata) fish. Observations were conducted at 24, 48, and 72 h postfertilization (hpf) following substance administration. The findings indicated that the MSG- and MSG-saccharin-treated groups exhibited higher incidences of spinal abnormalities, pericardial edema, and bradycardia. Regarding safety, the survival rates of the saccharin-treated groups were higher than those of the MSG- and MSG-saccharin-treated groups. The observations further suggested variations in survival and hatching rates, body pigmentation, and blood clotting. Spinal irregularities, pericardial edema, and bradycardia were the predominant abnormalities recorded. These results establish the developmental risks associated with MSG and its combination with saccharin, emphasizing the need for further investigations to elucidate the mechanisms underlying these abnormalities.

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Sjoberg, Anna-Maija K., and Timo A. Alanko. "Liquid Chromatographic Determination of Saccharin in Beverages and Sweets: NMKL Collaborative Study." Journal of AOAC INTERNATIONAL 70, no. 1 (1987): 58–60. http://dx.doi.org/10.1093/jaoac/70.1.58.

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Abstract A reverse phase liquid chromatographic method for the determination of saccharin in a soft drink and a juice was collaboratively studied in 8 laboratories. Collaborators were supplied with 3 samples of the soft drink and 3 samples of the juice containing sodium saccharin levels of 40-100 mg/L. Average recoveries of sodium saccharin were 95.3% for the soft drink and 98.0% for the juice. The reproducibility coefficients of variation were 16.9% for the soft drink and 10.4% for the juice. In addition, a mini-collaborative study was conducted for the determination of saccharin in 3 samples of sweets produced commercially. Five collaborators analyzed the samples, which contained saccharin at levels of 100-600 mg/kg according to the maker's specifications. Saccharin was extracted with water and ethanol and chromatographed using a modified liquid chromatographic method. The reproducibility coefficient of variation was 12.4% for the sweets.

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Lee, Sun Ju, Sang-Yong Park, Subin Bak, et al. "Synergistic Effect of Saccharin and Caffeine on Antiproliferative Activity in Human Ovarian Carcinoma Ovcar-3 Cells." International Journal of Molecular Sciences 24, no. 19 (2023): 14445. http://dx.doi.org/10.3390/ijms241914445.

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The purpose of this study was to confirm the antiproliferative and apoptotic induction potential of a saccharin and caffeine combination in ovarian cancer cells. The cell line used was Ovcar-3, and the cell viability was measured through a WST-8 assay, while a Chou–Talalay assay was used to confirm the synergistic effect of saccharin and caffeine on the ovarian cancer cells. A clonogenic assay, annexin V-FITC/PI-PE double-staining, and RT-PCR were performed to confirm the expression of genes that induce colony formation, cell viability, and apoptosis in ovarian cancer cells treated with the saccharin–caffeine combination. It was demonstrated that both saccharin and caffeine decreased the viability of Ovcar-3 cells, and the cell viability decreased even more significantly when the cells were treated with the combination of saccharin and caffeine. The clonogenic assay results showed that the number of colonies decreased the most when saccharin and caffeine were combined, and the number of colonies also significantly decreased compared to the single-treatment groups. Based on flow cytometry analysis using annexin V-FITC/PI-PE double-staining, it was confirmed that the decrease in cell viability caused by the combination of saccharin and caffeine was correlated with the induction of apoptosis. The results of the RT-PCR confirmed that the combined treatment of saccharin and caffeine promoted cell apoptosis by regulating the expression of apoptosis-inducing genes. These results demonstrate that the combination of saccharin and caffeine more efficiently inhibits the proliferation of Ovcar-3 cells and induces apoptosis in vitro.

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Rudski, Jeffrey, and Caren Gurmankin. "Withdrawal of Presession Saccharin Suppresses Food-Maintained Responding in Rats." Perceptual and Motor Skills 86, no. 2 (1998): 355–61. http://dx.doi.org/10.2466/pms.1998.86.2.355.

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Decreased motivation following drug withdrawal is often characterized as indicative of addiction. Similar behavioral disruptions are seen in negative contrast paradigms. In the current study, 7 rats with a history of access to a palatable 0.15% saccharine solution before operant sessions were conditioned. Rats responded for food under a multiple FR 5 FR 40 reinforcement schedule. When presession saccharin was removed and replaced with water, responding maintained by food was significantly decreased, with greater effects observed under the FR 40 schedule. These results support the assertion that behavioral disruptions accompanying withdrawal syndromes include a negative contrast component.

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Dhiyan Chahyaningrum. "Identifikasi Sakarin Dalam Sediaan Jamu Pelancar Haid Yang Beredar Di Pasar Kota Klaten." Jurnal Medika Nusantara 1, no. 4 (2023): 247–58. http://dx.doi.org/10.59680/medika.v1i4.626.

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Saccharin is a synthetic chemical substance that is classified as a food or beverage additive. Menstrual facilitating herbs are often consumed by women when they are menstruating, and this would be a bad thing if these herbs contain saccharin. One of the variations of menstrual facilitating herbal medicine that is often consumed is tamarind turmeric. The content of saccharin that is routinely consumed can cause a person to experience metabolic dysfunction. This study aims to look at the characteristics and determine the levels of saccharin in menstrual-promoting herbal preparations circulating in the Klaten City Market. This research is a type of experimental descriptive research. This study used the method of color test, TLC, and FTIR Spectroscopy. The results showed that of the 10 samples of herbal medicine to facilitate menstruation which were analyzed by the Iron (III) Chloride Test and the Absorbinol Test, no saccharin was found. In the Thin Layer Chromatography (TLC) Test, there were no stains or Rf which were the same or almost close to the Rf of the comparator standard for saccharin artificial sweeteners. From the results of the analysis, it can be concluded that of the 10 samples of menstrual-launching herbs that were examined, they were negative for the artificial sweetener saccharin.

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Li, Yan Wei, Xiao Xi Huang, Jin Huan Yao, and Xing Shen Deng. "Effect of Saccharin Addition on the Electrodeposition of Nickel from a Watts-Type Electrolyte." Advanced Materials Research 189-193 (February 2011): 911–14. http://dx.doi.org/10.4028/www.scientific.net/amr.189-193.911.

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The influence of saccharin addition on cathodic polarization, cathodic current efficiency, hardness, surface morphology, and internal stress of nickel electrodeposition from a Watts-type plating bath was studied in this work. The results show that the addition of saccharin may enhance the cathodic polarization, modify the surface morphology, increase the hardness, and decrease the tensile stress. In particular, when the concentration of saccharin is 0.4 g/L, the surface of nickel deposition is smoothest. When the concentration of saccharin is 0.05 g/L, the hardness of nickel deposition is highest.

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Sugiarty, Alviany Mayska, Dina Fithriyani, and Amalia Wahyuningtyas. "Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung." Communication in Food Science and Technology 1, no. 1 (2022): 1. http://dx.doi.org/10.35472/cfst.v1i1.925.

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Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine. Keywords: Coffee, Cyclamate, Saccharine

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Negro, Francesco, Alessandra Mondardini, and Franco Palmas. "Hepatotoxicity of Saccharin." New England Journal of Medicine 331, no. 2 (1994): 134–35. http://dx.doi.org/10.1056/nejm199407143310220.

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Duarte, L., I. Reva, M. L. S. Cristiano, and R. Fausto. "Photoisomerization of Saccharin." Journal of Organic Chemistry 78, no. 7 (2013): 3271–75. http://dx.doi.org/10.1021/jo400191p.

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Roth, Klaus, and Erich Lück. "Die Saccharin-Saga." Chemie in unserer Zeit 45, no. 6 (2011): 406–23. http://dx.doi.org/10.1002/ciuz.201100574.

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Kharat, Sanjeevan J., and Valmik R. Jondhale. "VOLUMETRIC STUDY OF SACCHARIDE INTERACTIONS (D-ARABINOSE, D-XYLOSE, AND D-GALACTOSE) IN SODIUM SACCHARIN AT 298.15 K." Journal of Advanced Scientific Research 12, no. 03 (2021): 152–59. http://dx.doi.org/10.55218/jasr.202112322.

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Volumetric investigations are effective for attributing the interactions between saccharides and sodium saccharin in aqueous medium. The densities with the help of bicapillary pycnometer were measured for monosaccharide (D(-)- arabinose, D(+)galactose and D(+)-Xylose) (0.04 to 0.20) m (mol.kg-1) in water and aqueous sodium saccharin solution with molality, m = (0.05, 0.15 and 0.3) at 298.15 K. Experimental data were used to calculate the partial molar volume and apparent molar volume . The corresponding transfer volumes were calculated and showed a positive and increasing trend with concentration for saccharides from water to aqueous medium of sodium saccharin. With the help of McMillan-Mayer theory, the interaction coefficients ( ) and ( ) were calculated. In the presence of sodium saccharin, significant interactions between a hydrophilic group of saccharides and the sodium ion have been reported. Using apparent specific volume values, a sweet taste range was identified for saccharides in the presence of sodium saccharin.

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Salmaa, Dzakiyyah, Ajeng Erika Prihastuti Haskito, Anna Safitri, Aldila Noviatri, Handayu Untari, and Citra Sari. "Kidney and Ileum Histopathology of Rattus norvegicus Toxicity Model of Rhodamine B and Saccharin Supplemented with Purple Roselle Yoghurt." Journal of Applied Veterinary Science And Technology 4, no. 2 (2023): 105–14. http://dx.doi.org/10.20473/javest.v4.i2.2023.105-114.

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Background: Rhodamin B and saccharin are chemicals that are harmful to the health of the body. Consumption of rhodamine B and saccharin for a long time can cause problems for the body such as impaired organ function. Purpose: The aim was to find out the benefits of giving purple rosella yogurt in preventing damage to the kidneys and ileum of Rattus norvegicus caused by rhodamine B and saccharin. Methods: Using RAL with 28 male Rattus novergicus aged 8-12 weeks. Group K(-) was not given any treatment, K(+R) was given rhodamine B, K(+S) was given saccharin, K(+K) was given rhodamine B and saccharin, P1 was given rhodamine B and yoghurt, P2 was given saccharin and yoghurt, P3 was given rhodamine B, saccharin, and yogurt. The dose of rhodamine B was 22.5 mg/kg, the dose of saccharin was 157.7 mg/kg, the volume of yoghurt was 1 ml/head. Administered orally with gastric tube for 14 days. The concentration of purple rosella extract used was 15% (v/v). Results: Group K(+K) showed the heaviest damage. Groups P1, P2, and P3 still found damage to the kidneys, in P1 they experienced thickening of Bowman's capsule in the glomerulus, in P2 they experienced a loss of more than 25% of the brush border in the tubules, and in P3 they experienced glomerular tufts in the glomerulus. In the ileum, P1 experienced thickening of the muscles, P2 experienced clusters of inflammatory cells in the submucosa, and P3 experienced 10-50% loss of goblet cells. Conclusion: Provision of purple rosella yogurt can prevent damage to the kidneys and ileum of Rattus novergicus due to rhodamine B and saccharin, although it is not optimal.

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Pambhar, Kaushik D., Vijay M. Khedkar, Vijay D. Chodvadiya, Ashish P. Dhamsaniya, Anamik K. Shah, and Ranjan C. Khunt. "Synthesis, Anti-Cancer Screening and Molecular Docking of Saccharine-Triazole Hybrid Molecules using Copper(I) Catalyzed Click Chemistry." Asian Journal of Organic & Medicinal Chemistry 5, no. 1 (2020): 68–76. http://dx.doi.org/10.14233/ajomc.2020.ajomc-p246.

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Herein, we report the synthesis methodology and anticancer evaluation of 15 compounds using copper(I)- catalyzed azide alkyne cycloaddition (CuAAC) to develop a library of saccharin-1,2,3-triazole hybrid molecules. All library compounds showed interactions with various amino acids via the basic sulphonamide and amide linkage of the parental saccharin core motif. Molecular docking studies indicated that alternative positions of saccharin-1,2,3-triazole hybrid molecules added a diversity to the potential hydrogen bonding interactions of these compounds with various amino acids. Present results revealed that hybrid derivatives of saccharin which was prepared from saccharin azide was high yield using CuAAC approach. The compounds showed a moderate anti-cancer activity against SK-OV-3 ovarian cancer cell line and could be considered for the development of potential anticancer drugs based on these new molecules.

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Banerjee, Bubun, Vaishali Bhardwaj, Amninder Kaur, Gurpreet Kaur, and Arvind Singh. "Catalytic Applications of Saccharin and its Derivatives in Organic Synthesis." Current Organic Chemistry 23, no. 28 (2020): 3191–205. http://dx.doi.org/10.2174/1385272823666191121144758.

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: Saccharin (1,2-benzisothiazol-3(2H)-one-1,1-dioxide) is a very mild, cheap, commercially available, water soluble, environmentally benign and edible Brønsted acidic substance. Recently, with other utilities, saccharin and its derivatives were employed as catalysts for various organic transformations. In this review, catalytic applicability of saccharin and its derivatives under various reaction conditions is summarized.

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Rosmiati, Karolina. "UJI KADAR SAKARIN PADA MINUMAN RINGAN BERMEREK YANG BEREDAR DI KOTA PEKANBARU." Jurnal Sains dan Teknologi Laboratorium Medik 3, no. 1 (2018): 14–17. http://dx.doi.org/10.52071/jstlm.v3i1.26.

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Food addtives plays an important role in the production of beverages to improve the quality, taste and shelf life of beverages products significantly. Saccharin is widely used as artificial sweetener in soft drinks manufacturing industries, including branded soft drinks with plastic packaging. The purpose of this research was to determine the levels of saccharin in branded soft drinks with plastic packaging sold at Pasar Kodim Pekanbaru. The samples were collected by purposive random sampling. five samples were analyzed by qualitative test using resorcinol reagent and quantitative test with alkalimetric titration methods. The qualitative test showed that all samples were positive for saccharin indicated by the changes of color turning green fluorescence. The level of saccharin in the samples ranged between 160 – 580 mg/kg of ingredients. The higest levels of saccharin (580 mg/kg) was assayed in sample E, and the smallest level ( 160 mg/kg)was assayed in sample B and C. According to Permenkes no.722/Menkes/Per/IX/1988 concerning food additives, maximal saccharin levels allowed in soft drink was 300 mg/kg of ingredients or 5 mg/kg of body weight. Only one sample (sample E) exceeded the limit of maximal saccharin levels allowed in soft drink. Samples A, B, C, dan D that had been tested could be considered as safe to be consumed, but the daily intake should be in caution. 

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Cakar, Mira, and Gordana Popovic. "Determination of saccharin in pharmaceuticals by high performance thin layer chromatography." Journal of the Serbian Chemical Society 71, no. 6 (2006): 669–76. http://dx.doi.org/10.2298/jsc0606669c.

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A simple, accurate and selective high performance thin layer chromatographic method for the determination of saccharin in pharmaceuticals has been developed. The chromatography was performed on silica-gel 60F254 plates with ethyl acetate-carbon tetrachloride-acetic acid (3 + 4 + 0.5 v/v/v) as the mobile phase. The chromatographic zones corresponding to the saccharin spots were scanned in the reflectance/absorbance mode at ?=230 mm. For the standard curves, two series of saccharin sodium salt solutions were prepared: in methanol (solvent 1) and in ethyl acetate-acetic acid (9:1, v/v) mixture (solvent 2). A linear calibration relationship was observed within the concentration range from 300-1200 ng saccharin sodium salt per spot correlation coefficients being 0.998 (solvent 1) and 0.995 (solvent 2). The relationship between the peak area and the amount of saccharin sodium salt was evaluated by linear regression analysis. The limits of detection and quantification of saccharin sodium salt were 35 ng and 110 ng per spot (solvent 1), respectively, and 45 ng and 150 ng per spot (solvent 2) respectively. Mean recovery values of 103.5 % (solvent 1) and 102.3 % (solvent 2), and RSD values of 4.42 % (solvent 1) and 2.53 % (solvent 2) were obtained. The proposed method was applied for saccharin determination in two pharmaceutical preparations, effervescent tablets and a carbomer- based gel.

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Parlee, Sebastian D., Becky R. Simon, Erica L. Scheller, et al. "Administration of Saccharin to Neonatal Mice Influences Body Composition of Adult Males and Reduces Body Weight of Females." Endocrinology 155, no. 4 (2014): 1313–26. http://dx.doi.org/10.1210/en.2013-1995.

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Nutritional or pharmacological perturbations during perinatal growth can cause persistent effects on the function of white adipose tissue, altering susceptibility to obesity later in life. Previous studies have established that saccharin, a nonnutritive sweetener, inhibits lipolysis in mature adipocytes and stimulates adipogenesis. Thus, the current study tested whether neonatal exposure to saccharin via maternal lactation increased susceptibility of mice to diet-induced obesity. Saccharin decreased body weight of female mice beginning postnatal week 3. Decreased liver weights on week 14 corroborated this diminished body weight. Initially, saccharin also reduced male mouse body weight. By week 5, weights transiently rebounded above controls, and by week 14, male body weights did not differ. Body composition analysis revealed that saccharin increased lean and decreased fat mass of male mice, the latter due to decreased adipocyte size and epididymal, perirenal, and sc adipose weights. A mild improvement in glucose tolerance without a change in insulin sensitivity or secretion aligned with this leaner phenotype. Interestingly, microcomputed tomography analysis indicated that saccharin also increased cortical and trabecular bone mass of male mice and modified cortical bone alone in female mice. A modest increase in circulating testosterone may contribute to the leaner phenotype in male mice. Accordingly, the current study established a developmental period in which saccharin at high concentrations reduces adiposity and increases lean and bone mass in male mice while decreasing generalized growth in female mice.

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Dhurhania, Crescentiana Emy. "ANALYSIS OF SACCHARIN IN RED PORRIDGE FROM TRADITIONAL MARKET WHICH VALIDATED USING UVVISIBLE SPECTROPHOTOMETRIC." Jurnal Farmasi (Journal of Pharmacy) 1, no. 1 (2018): 67–72. http://dx.doi.org/10.37013/jf.v1i1.66.

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Saccharin is hundreds of times sweeter than sucrose, so that it can save production costs. Saccharin as a synthetic sweetener sugar substitute is very potential to be used in making sweet tasting foods that are sold at cheap prices in traditional market, one of which is red porridge. Many foods sold in traditional market are not accompanied by marketing permits as a home industry product, thus increasing the potential for saccharin abuse. This study aimed to determine the content of saccharin in red porridge sold in traditional market and to found out its suitability with the safe limits required in Regulation of the Head of the Food and Drug Supervisory Agency of the Republic Indonesia number 4 of 2014 concerning the maximum limit for the use of sweetener food additives. Identification of saccharin was carried out by resorcinol test and thin layer chromatography. Determination of saccharin was carried out by UV-Visible Spectrophotometric which had been validated at 267.5 nm. The results show that 9 samples of red porridge sold in traditional market contain saccharin with concentrations of 0.0154 – 0.0652 %, so that it exceeds the required safe limit of 0.0100 %. In the analysis method validation, selective method is obtained in the range of 20 – 60 μg/mL, with recovery 98.7371 %, coefficient of variation 0.8671%, coefficient of correlation 0.9993, limit of detection 1,9859 μg/mL, limit of quantitation 6.6197 μg/mL

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Azeez, Alkass, and Persike. "Long-Term Saccharin Consumption and Increased Risk of Obesity, Diabetes, Hepatic Dysfunction, and Renal Impairment in Rats." Medicina 55, no. 10 (2019): 681. http://dx.doi.org/10.3390/medicina55100681.

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Background and objectives: This study evaluated the effect of chronic consumption of saccharin on important physiological and biochemical parameters in rats. Materials and Methods: Male Wistar rats were used in this study and were divided into four groups: A control group and three experimental groups (groups 1, 2, and 3) were treated with different doses of saccharin at 2.5, 5, and 10 mg/kg, respectively. Each experimental group received sodium saccharin once per day for 120 days while the control group was treated with distilled water only. In addition to the evaluation of body weight, blood samples [total protein, albumin, glucose, lipid profile, alanine transaminase (ALT), aspartate transaminase (AST), lactate dehydrogenase (LDH), creatinine, and uric acid] and urine (isoprostane) were collected in zero time, and after 60 and 120 days for biochemical evaluation. Liver (catalase activity) and brain (8-hydroxy-2’-deoxyguanosine, 8-OHdG) tissues were collected at time zero and after 120 days. Results: The data showed that saccharin at 5 mg/kg increased body weight of treated rats after 60 (59%) and 120 (67%) days of treatment. Increased concentration of serum glucose was observed after treatment with saccharin at 5 (75% and 62%) and 10 mg/kg (43% and 40%) following 60 and 120 days, respectively. The concentration of albumin decreased after treatment with saccharin at 2.5 (34% and 36%), 5 (39% and 34%), and 10 mg/kg (15% and 21%) after 60 and 120 days of treatment, respectively. The activity of LDH and uric acid increased proportionally with dosage levels and consumption period. There was an increased concentration of creatinine after treatment with saccharin at 2.5 (125% and 68%), 5 (114% and 45%), and 10 mg/kg (26% and 31%) following 60 and 120 days, respectively. Catalase activity and 8-OHdG increased by 51% and 49%, respectively, following 120 days of treatment with saccharin at 2.5 mg/kg. Elevation in the concentration of isoprostane was observed after treatment with saccharin at all doses. Conclusions: The administration of saccharin throughout the treatment period was correlated with impaired kidney and liver function. Both hyperglycemic and obesity-inducing side effects were observed. There was an increased oxidative status of the liver, as well as exposure to increased oxidative stress demonstrated through the increased levels of isoprostane, uric acid, 8-OHdG, and activity of catalase. Therefore, it is suggested that saccharin is unsafe to be included in the diet.

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Mulmeyda, Rinda, Abdul Ghofur Sidik, Chika Shafa Maura, and Abdul Asywalul Fazri. "The Effect of Saccharin on SnNi Alloy: the Electrodeposition and its Electrocatalytic Activity in Ethanol Oxidation Reaction." Chemistry and Materials 3, no. 3 (2024): 108–16. http://dx.doi.org/10.56425/cma.v3i3.85.

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The development of Direct Ethanol Fuel Cell (DEFC) has attracted much attention, as alternative energy sources due to its various advantages. However, among its various advantages, DEFC has several problems, such as the kinetics of the ethanol oxidation reaction. Transition metal-based catalysts such as nickel and tin are considered as potential catalysts for DEFC due to their oxophilic properties that can improve catalytic activity. In this study, the effect of saccharin on SnNi bimetallic alloy catalyst synthesized by electrodeposition method on copper wire substrate was investigated. SnNi samples were characterized by several techniques, including X-ray diffraction, Scanning electron microscopy, and energi dispersive X-ray spectrocopy. Saccharin addition had a significant effect on the morphology, crystallite size, and composition of the catalyst. The presence of saccharin causes the formation of more uniform particles and has a smaller size. The sample with the addition of saccharin had a smaller charge transfer resistance value 4.82 Ω, lower tafel slope by 115 mV/dec, and show higher jf/jb ratio by 0.55. Furthermore, as the current density decreases, the SnNi catalyst with saccharin has a slow decrease rate and higher stability than the SnNi catalyst without saccharin.

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Wahyuningsih, Sri, Azwaruddin Azwaruddin, and Taufik Abdullah. "Identify the Saccharin Content in Iced Tea Sold in Jl. Sapta Marga, Sapta Marga Village, Mataram City." Hydrogen: Jurnal Kependidikan Kimia 12, no. 6 (2024): 1213. https://doi.org/10.33394/hjkk.v12i6.13510.

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Saccharin is an artificial sweetener made from sodium salt, sodium saccharin with the chemical formula C7H5NO3S from saccharin acid which is in the form of white crystalline powder, easily soluble in water, odorless and very sweet. Saccharin has a sweetness level of 300-600 times that of natural sweeteners. This artificial sweetener also has a maximum limit for its use, namely according to Bpom No. 11. In 2019, it is 954 mg/l. The aim of the research is to determine whether there is a saccharin compound present or not and to find out how much saccharin is contained in iced tea drinks circulating on the Sapta Marga road in the Mataram City area.Sampling uses predeterminet criteria. This type of research is descriptive qualitative. The analysis in this research was carried out in 2 types, namely qualitative analysis using the resorcinol color test method and quantitative analysis using the Uv-Vis spectrophotometry method. The results of qualitative identification using the color test method carried out on 5 samples of iced tea drinks did not produce positive samples so that all samples were not continued to the quantitative test stage.

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Pratomo, Guntur Satrio. "Identifikasi Sakarin pada Es Kelapa Muda yang Dijual di Pasar Rajawali Kota Palangka Raya." Jurnal Surya Medika 6, no. 2 (2021): 141–45. http://dx.doi.org/10.33084/jsm.v6i2.2131.

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Saccharin is a class of food additives permitted by Indonesia Republic Minister of Health Regulation No. 33 of 2012 for use in drinks, but if consumed in excess can cause harmful effects on health such as causing allergies and bladder cancer. The purpose of this study was to determine the presence of saccharin in coconut ice drinks in Pasar Rajawali Kota Palangka Raya. The sample used was 5 samples and the sampling technique was saturated sampling. Saccharin examination is done qualitatively using the resorcinol method. The results of research that has been done show that all samples of coconut ice drinks that have been tested negatively contain saccharin sweeteners.

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Şahin, Bünyamin. "Physical Properties of Nanostructured CdO Films from Alkaline Baths Containing Saccharin as Additive." Scientific World Journal 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/172052.

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Nanostructured cadmium oxide (CdO) films were fabricated on glass substrates from alkaline baths containing saccharin as an additive by a successive ionic layer adsorption and reaction (SILAR) method. The effects of saccharin concentration in the bath on the structural, morphological, and optical properties were studied by means of scanning electron microscopy (SEM), X-ray diffraction (XRD), photoluminescence, and Raman spectroscopy. The analyses showed that the surface morphologies, XRD peak intensities, Raman spectroscopy, and photoluminescence properties of CdO films changed with saccharin concentration. From the results, it can be said that morphological characteristic and optical properties of the films could be calibrated by adding various saccharin percentages in the growth bath.

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Abdullah, Nor Suhanna, Arieff Salleh Rosman, and Harisun Yaakob. "Sakarin Dalam Jeruk Buah Di Pasaran Semasa Malaysia Dan Hubungannya Dengan Konsep Halalan Thoyyiban." Ulum Islamiyyah 26 (April 19, 2019): 62–78. http://dx.doi.org/10.33102/uij.vol26no.116.

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Muslims are required to select halal and good (thoyyiban) food, which comprises the safety aspect. Halal and safety-related issues of food are often being focussed by Muslim people in this country. One of the discussed issues is the safety level of saccharin consumption as an artificial sweetener. This study analysed saccharin from scientific perspectives and its relationships with human health. Then, this study connected the presence of saccharin in fruit-pickle samples with the concept of halalan thoyyiban. In the first phase, this study used qualitative methodologies which includes historical, content analysis, and observation method. As for the second phase, this study used a quantitative methodology based on experiments in the laboratory on six fruit-pickle samples. Findings show that saccharin is produced synthetically and does not contain calories and any nutrients. Saccharin is safe if taken according to the safe limit set by WHO that is 5mg/kg (of body weight) per day. Excessive consumption either contributes or stimulates cancer (tumour promoter). Meanwhile, the quantitative study found that five from six analysed samples of fruit pickles contain saccharin. The safety level measurement towards human between the weight of 20kg up to 50kg that consumes 100g of pickles per day is however still below the safe limit set by WHO. This study concludes that saccharin is halal but cannot be categorised under thoyyiban as it does not contain any nutrient and calory, can give negative effects to health if taken over the suggested amount.

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Farah, Bani Affan. "The Debate around the Usage of Saccharin in the Food Industry." Journal of Industrial Mechanics 4, no. 3 (2019): 17–24. https://doi.org/10.5281/zenodo.3579910.

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Over the past 100 years, Saccharin has been widely used as an alternative to natural sugar in industrial food and drinks. However, concerns have been raised regarding its safety in terms of human intake. This paper aims to explore whether Saccharin has a negative impact on the human health. The key controversial issue that is investigated in this paper is the effect of Saccharin on health, both as a carcinogenic and weight-gain substance. The USA and Canada governments’ reactions toward introducing Saccharin in the food industry are also considered. Based on a range of experimental studies, this paper confirms not only the absence of the negative consequences, cancer and weight-gain, but also its positive effect on controlling or even decreasing human body-weight. This paper also concludes that different governments react differently regarding the introduction of Saccharin depending on the available studies. However, further research regarding the economic opinions could add more weight to the controversy.

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Aslanova, E. T. "Epoxy composition based on ED-20 epoxy resin and oligotriglyceride of saccharin-6-carboxylic acid." Plasticheskie massy, no. 2 (May 24, 2024): 21–23. http://dx.doi.org/10.35164/0554-2901-2024-02-21-23.

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The oligotriglyceride of saccharin-6-carboxylic acid has been synthesized by transesterifi cation of alkyl esters of saccharin-6- carboxylic acid sulfonimide with an excess of 1,2,3-propanetriol. An epoxy composition with improved thermal, thermophysical and physical-mechanical properties was obtained on the basis of ED-20 epoxy resin and saccharin-6-carboxylic acid oligotriglyceride. The curing of the developed composition was studied by DTA and TGA methods.

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Ivanova, Jekaterina, Janis Leitans, Muhammet Tanc, et al. "X-ray crystallography-promoted drug design of carbonic anhydrase inhibitors." Chemical Communications 51, no. 33 (2015): 7108–11. http://dx.doi.org/10.1039/c5cc01854d.

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Aoyama, Kenjiro, and Akane Nagano. "Effects of Saccharin Consumption on Operant Responding for Sugar Reward and Incubation of Sugar Craving in Rats." Foods 9, no. 12 (2020): 1823. http://dx.doi.org/10.3390/foods9121823.

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Repeated experience with artificial sweeteners increases food consumption and body weight gain in rats. Saccharin consumption may reduce the conditioned satiety response to sweet-tasting food. Rats were trained to press a lever to obtain sucrose for five days. A compound cue (tone + light) was presented with every sucrose delivery. On the following day, each lever press produced only the compound cue (cue-reactivity test). Subjects were then provided with yogurt for three weeks in their home cages. The rats were divided into two groups. Rats in the saccharin group received yogurt sweetened with saccharin on some days and unsweetened yogurt on others. For the plain group, only unsweetened plain yogurt was provided. Subsequently, the cue-reactivity test was conducted again. On the following day, the rats underwent a consumption test in which each lever press was reinforced with sucrose. Chow consumption and body weight gain were larger in the saccharin group than in the plain group. Lever responses increased from the first to the second cue-reactivity tests (incubation of craving) in both groups. During the consumption test, lever responses were higher in the saccharin group than in the plain group, suggesting that the conditioned satiety response was impaired in the saccharin group.

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Abdelaziz, Ismael, and Abd El Rahiem A. Ashour. "Effect of saccharin on albino rats’ blood indices and the therapeutic action of vitamins C and E." Human & Experimental Toxicology 30, no. 2 (2010): 129–37. http://dx.doi.org/10.1177/0960327110368695.

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The present work aimed to study some blood indices of rats as affected by saccharin and the therapeutic action of vitamins C and E. The used adult female Rattus norvegicus albino rats in the present study were weighing 100—120 g. Administration of saccharin at a dose of 35 mg kg—1 body weight (b.wt.) day—1 for 35 days significantly decreased serum glucose, triglycerides, cholesterol, total protein and albumin values. These decrements were by 20.16%, 22.76%, 44.92%, 20.16% and 40.44%, respectively, compared to control level (p value < 0.01). But it increased levels of kidney function indices. The effect of saccharin was more pronounced on creatinine. Activities of Alanine aminotranferease (ALT), aspartate aminotransferase (AST) and Alkaline phosphatase (ALP) increased significantly following saccharin treatment to rats. Concerning hematoligical parameters, the more obvious changes were observed in the increment of white blood cell (WBC), mean corpuscular volume (MCV) and platelets (PLT) and the decrease in hematocrit, hemoglobin (Hb) and red blood cells (RBCs) count in response to the administration of saccharin. In general, vitamin C or E (150 mg kg—1 b.wt. day—1 for 35 days) was able to reduce the effects of saccharin intake. Both vitamins, however, generally have beneficial effects in reducing the changes in the studied parameters.

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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.

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Thiele, Todd E., Nancy E. Badia-Elder, Stephen W. Kiefer, and Nancy K. Dess. "Continuous intraoral saccharin infusions in high vs. low saccharin-consuming rats." Physiology & Behavior 61, no. 1 (1997): 149–52. http://dx.doi.org/10.1016/s0031-9384(96)00355-1.

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Rehn, Simone, Takuya Onuma, Kieron B. Rooney, and Robert A. Boakes. "Sodium saccharin can be more acceptable to rats than pure saccharin." Behavioural Processes 157 (December 2018): 188–91. http://dx.doi.org/10.1016/j.beproc.2018.09.009.

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Journal articles on the topic 'Saccharin'

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