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In Utah, two common tappable maple species are boxelder, sometimes called ashleaf maple (Acer negundo), and Norway maple (Acer platanoides). Both species are abundant throughout the state, with the former primarily found in natural mid-elevation canyons and the latter extensively planted in urban landscapes. Maple syrup is a natural source of sugar and can be used in many recipes to make yummy treats and foods. The best part is that it is relatively easy to obtain and simple to make. This fact sheet reviews the syrup-making process.

Black yeasts are a functional group that has caused spoilage in cold-filled and hot-filled beverages, as well as other water activity-controlled food products. We established quantitative thermoresistance parameters for the inactivation of 12 Aureobasidium and Exophiala isolates through isothermal experiments and a challenge study. Culture age (2 versus 28 days) variably affected the thermoresisitance among the black yeast strains. Variation in thermoresistance exists within each genus, but the two most resistant strains were the Exophiala isolates. The two most heat-resistant isolates were Exophiala phaeomuriformis FSL-E2-0572, with a D60-value of 7.69 ± 0.63 min in 28-day culture and Exophiala dermatitidis YB-734, with a D60-value of 16.32 ± 2.13 min in 28-day culture. Although these thermoresistance levels were, in some cases, greater than those for conidia and vegetative cells from other common food spoilage fungi, they were much more sensitive than the ascospores of heat-resistant molds most associated with spoilage of hot-filled products. However, given that black yeasts have caused spoilage in hot-filled products, we hypothesized that this intermediate degree of thermoresistance may support survival following introduction during active cooling before package seals have formed. A challenge study was performed in an acidic (apple cider) and water activity-controlled (maple syrup) product to evaluate survival. When apple cider was hot filled at 82°C, black yeast counts were reduced by 4.1 log CFU/mL 24 h after the heat treatment, but the survivors increased up to 6.7 log CFU/mL after 2 weeks. In comparison, the counts were below the detection limit after both 24 h and 14 days of shelf life in both products when filled at the boiling points. This suggests that ensuring water microbial quality in cooling tunnels and nozzle sanitation may be essential in mitigating the introduction of these fungi. HIGHLIGHTS

In this work, we propose a new multimodal method/platform for continuous maple syrup °Brix monitoring and color grading during the production process. It is based on different detection methods such as electrical impedance, electrochemical sensing and optical sensing. First, using electrochemistry sensing, the results of maximum detected current in obtained Voltammogram with cyclic-voltammetry (CV) analysis and generated currents for chronoamperometry experiments presents a high standard deviation higher than 50%. In addition, we report the impact of the temperatures on previously mentioned sensing techniques. We have observed that electrochemistral sensor with commercial electrodes in our experimental conditions did not provide reliable measurement for maple syrup industrial process for °Brix monitoring. When using electrical impedance sensing method, a polynomial fitting relationship was established between the electrical impedance and °Brix with a high fitting index (R2) of 0.895. Furthermore, an impedance offset must be considered when temperature is changing. Also, an optical sensor was used to detect the maple syrup grade. As the grade depends on the light transmission percentage through a known thickness of solution, a photodiode detector and a LED were used as grade sensor. Many LEDs with different wavelengths (green, yellow, red, blue and infrared) were tested on different maple syrup grades. Obtained results show that green LED is the most suitable one for maple syrup grade detection which can lead to a linear fit with high fitting index (R2) of 0.963 between voltage response of the photodiode detector and the light transmission which is converted to a maple syrup grade.

BACKGROUND. The article presents the case of a clinical and laboratory complex of a recurrent hormone-sensitive variant of nephrotic syndrome in a patient with leucinosis (maple syrup disease). THE AIM: to study the clinical laboratory features of nephrotic syndrome in a child with orphan disease – leucinosis. A PATIENT. A 4-year-old child born in a consanguineous marriage, who had previously been diagnosed with a rare genetic disease leucinosis, was examined. The manifestation of leucinosis began from the 8th day of birth. Based on the results of a molecular genetic study the diagnosis was pinpointed as leucinosis with an autosomal recessive mode of inheritance, classic neonatal (maple syrup disease). At the age of 4 the child developed a clinical and laboratory complex of nephrotic syndrome. RESULTS. The onset of nephrotic syndrome was characterized by a hormone-sensitive course. After completion of the course of glucocorticosteroid therapy, there was a relapse because of acute respiratory infection which also turned out to be hormone-sensitive. Kidney function was not impaired. There were no crises of leucinosis due to nephrotic syndrome. CONCLUSION. Taking into account the development of nephrotic syndrome in a child with a genetically determined disease, a molecular genetic examination should be done to exclude the hereditary nature of the developed nephrotic syndrome. The examination is of great clinical importance for determining treatment tactics, cytostatic therapy, doing a kidney biopsy in order to determine the morphological form of glomerulonephritis, prognosis of progression to the end-stage renal failure.

The optimization of industrial operations requires knowledge of thermodynamics related to the process, which can be determined either experimentally or by predictions based on an appropriate model and a set of data. Although maple syrup is a nearly unprocessed natural product, its industrial manufacture applies usual chemical-mechanical fluid operations. So, appropriate equipment designs are conditioned by sufficient information on mixing thermodynamics. In this paper, we analyze the temperature effect on maple syrup and its aqueous dilution in terms of different properties, trying to explain their special physicochemical behavior to explore the strength of the interactions among heavy covalent macromolecules and shorter chain polar solvents.

Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption.T

Maple syrup production (“maple sugaring”) is an important cultural and economic activity in eastern Canada and the northeastern United States (U.S.A.). Climate change is a concern for maple producers because maple sugaring is dependent upon climate for both sap sugar content as well as for the specific patterns of freezing and thawing in springtime needed for sap flow. Meanwhile, the maple industry itself is in transition: historically, maple sugaring has been a small-scale seasonal activity, but today large producers tap thousands of trees, contributing to a widening gap in production volumes and production practices between small- and large-scale producers. Drawing on original survey data from 354 maple producers in Canada and the United States we ask how attitudes towards climate change risks and adaptation strategies differ between smaller-scale and larger-scale producers. Findings suggest that small-scale, medium-scale and large-scale maple producers have different perceptions of climate change risks, report different impacts of climate change on maple sap yields, and have different levels of willingness to use adaptation strategies ranging from tapping more trees to adopting new production technologies. In multivariate ordered logistic regression models controlling for producer age, education, and political affiliation, we consistently find the strongest correlates of attitudes towards climate change risks—and the willingness or ability of producers to adopt different adaptation strategies—are country of residence (with preferred adaptation strategies varying across Canada versus the U.S.A.) and producer scale (with larger producers adopting more adaptation strategies). We conclude that more detailed and up-to-date information on the different types of maple operations—including effects of climate change on maple sugaring and available adaptation strategies across geographies and across scales of production—is needed to help maple producers, maple producer associations, and policymakers understand how the maple industry is evolving and how best to prepare for the future.

This study focussed on utilising oil palm trunk syrup, OPTS60 (produced from the sap of 60 days stored oil palm trunk) into toffee. The syrup was analysed for physical and chemical properties and compared to nipa syrup and commercial syrups, namely maple syrup and two types of glucose syrups (GS1 and GS2). These syrups were later used in toffee formulations. For OPTS60 syrup, the production yield was 11.9% with total soluble solid of 71 °Brix and moisture content of 24.88%. The colour was significantly darker than other syrups (L* = 0.12), and major sugar present was glucose, analysed using high-performance liquid chromatography. The resultant toffee from OPTS60 syrup, OPT60To, had low lightness value of 29.35 ± 1.00 (L*) that was similar to toffee produced from GS2 (29.06 ± 0.28) due to OPTS60 colour and sugar composition, and sensory analysis showed OPTS60To scored high for colour (5.93) and aroma (5.67). OPTS60To also received highest overall acceptance value with a score of 5 out of 7 as compared to other toffees. The similarities of OPTS60 to glucose syrup and its toffee’s sensorial properties show OPTS60 potential in confectionery product.

When in the tree xylem, maple sap is void of microbial contaminants, including bacteria, yeast, and molds. Once tapped, however, the liquid which is comprised primarily of water, becomes a nutrient...

Some studies suggest that tapping sugar maple (Acer saccharum Marshall) trees can cause their growth to decline, particularly on poor and acidic soils. We tested this hypothesis in seven sugar bushes located in the Quebec Appalachians by comparing the growth of tapped trees with nearby untapped trees. The sites represented a range of soil fertility, from very good for sugar maple to strongly deficient in calcium. Trees were cored, and individual dendrochronology series were used to analyze trends in basal area growth, from a period of 10 years before, to 8–10 years after tapping began. Basal area growth of sugar maples did not appear to be influenced by tapping (p ≥ 0.134), except at one site (p

Purpose: Knowledge exchange networks are critical to farmer success and help reduce barriers to entry and growth for new farmers. This study explores informal and formal knowledge exchange networks...

Civil disobedience has deep roots in Canadian history. Focusing on the period from 1960 until Quebec’s “Maple Spring” protests of 2012, this article examines the practice of civil disobedience by a diversity of dissenting individuals and groups in Canada. Considered collectively, the examples of peace, anti-nuclear, and civil rights protests; defence of English-language minority rights in Quebec; corporate resistance to Sunday shopping restrictions in Ontario; pro- and anti-abortion advocacy; and the often overlapping activism of Indigenous and environmentalist groups illustrate how civil disobedience endeavoured to influence, whether by conversion or coercion, public opinion on some of Canadian society’s most complex and divisive issues. In defining civil disobedience, the article emphasizes that non-violence is an essential descriptor. Some observers continued to express concerns well into the 1990s that growing instances of civil disobedience did not bode well for Canadian social order and the rule of law. But as civil disobedience became increasingly normalized, particularly following the introduction of the Canadian Charter of Rights and Freedoms in 1982, and widespread social disorder did not ensue, non-violent civil disobedience aligned with a national political culture commonly associated with deference and compromise. Civil disobedience had become “as Canadian as maple syrup.”

Sugar maple (Acer saccharum L.) is a key cultural and economic resource from eastern Canada to south-central Appalachia. Environmental uncertainties could create problems for this iconic species, in particular affecting the southern extent of its range and thus increasing the need for alternative species in maple syrup production. To mediate uncertain­ties, some producers tap additional species, including box elder (Acer negundo L.), red maple (Acer rubrum L.), and silver maple (Acer saccharinum L.). For viable marketability, sap from alternative species should be comparable to sugar maple in volume and sugar concentration. In the 2016 and 2017 tapping seasons, data were collected on sap volume and sap sugar concentration (SSC) for each of these maple species. Sap parameter performance data revealed box elder and to a lesser extent silver maple as the most appropriate alternative species for syrup production in the south-central Appa­lachian region, while red maple, which is a com­monly tapped species in northern regions, per­formed comparably in SSC but very poorly in sap volume in this study. Diversifying sap sources could provide additional sap and tree counts avail­able to producers, allowing for more varied man­agement strategies to mediate climatic variations and uncertainties. This diversification can also allow for industry expansion into areas without sufficient sugar maples and potentially create a new product niche in the maple industry, which can promote rural economic development in south-central Appalachia through ways compatible with other sustainable agroforestry and outdoor tourism efforts. See the press release for this article.

Objectives: Alzheimer's disease (AD) is a growing global health crisis exacerbated by increasing life span and an aging demographic. Convergent lines of evidence, including genome-wide association studies, strongly implicate neuroinflammation in the pathogenesis of AD. Several dietary agents, including phenolic-rich foods, show promise for the prevention and/or management of AD, which in large part, has been attributed to their anti-inflammatory effects. We previously reported that a food-grade phenolic-enriched maple syrup extract (MSX) inhibited neuroinflammation in vitro but whether these effects are translatable in vivo remain unknown. Herein, we assessed MSX's ability to attenuate early neuroinflammation in a transgenic mouse model of AD.Methods: The effects of MSX on AD-related neuroinflammation was evaluated by orally administering MSX (100 and 200 mg/kg/day for 30 days) to the 3xTg-AD mouse model of AD. The expression of inflammatory markers in mouse brains were analyzed with LC-MS/MS with SWATH acquisition.Results: 3xTg-AD mice dosed orally with MSX have decreased expression of several inflammatory proteins, including, most notably, the AD risk-associated protein 'triggering receptor expressed on myeloid cells-2' (TREM2), and stimulator of interferon genes TMEM173, and suppressor of cytokine signaling-6 (SOCS6). However, this decrease in inflammation did not coincide with a decrease in pathogenic amyloid generation or lipid peroxidation.Discussion: These data demonstrate that oral administration of this maple syrup derived natural product reduces key neuroinflammatory indices of AD in the 3xTg-AD model of AD. Therefore, further studies to investigate MSX's potential as a dietary intervention strategy for AD prevention and/or management are warranted.

Climate change is affecting the benefits society derives from forests. One such forest ecosystem service is maple syrup, which is primarily derived from Acer saccharum (sugar maple), currently an abundant and widespread tree species in eastern North America. Two climate sensitive components of sap affect syrup production: sugar content and sap flow. The sugar in maple sap derives from carbohydrate stores influenced by prior year growing season conditions. Sap flow is tied to freeze/thaw cycles during early spring. Predicting climate effects on syrup production thus requires integrating observations across scales and biological processes. We observed sap at 6 sugar maple stands spanning sugar maple’s latitudinal range over 2–6 years to predict the role of climate variation on sugar content and sap flow. We found that the timing of sap collection advanced by 4.3 days for every 1 °C increase in March mean temperature, sap volume peaked at a January-May mean temperature of 1 °C, and sap sugar content declined by 0.1 °Brix for every 1 °C increase in previous May-October mean temperature. Using these empirical relationships, we projected that the sap collection season midpoint will be 1 month earlier and sap sugar content will decline by 0.7 °Brix across sugar maple’s range by the year 2100 in an RCP 8.5 climate change scenario. The region of maximum sap flow is expected to shift northward by 400 km, from near the 43rd parallel to the 48th parallel by 2100. Our findings suggest climate change will have profound effects on syrup yield across most of sugar maple’s range; drastic shifts in the timing of the tapping season accompanied by flat to moderate increases in syrup yield per tap in Canada contrast with declines in syrup yield and higher frequencies of poor syrup production years across most of the U.S. range.

An efficient two-step protocol for freeze-drying of dark grade maple syrup was developed from glass transition temperature determinations, online-thermal history, and drying kinetics. Maple sugar p...

Sap from the trunk of oil palm (Elaeis guineensis) was processed into syrup in this study. Physicochemical properties of syrups produced from the sap of freshly cut oil palm trunks (OPT0syrup) and sap of trunks stored for 60 days (OPT60syrup) at ambient temperature were compared to nipa palm syrup (Nsyrup), maple syrup (Msyrup), and two commercial glucose syrups (G1syrup and G2syrup). The total soluble solids for the syrups (OPT0sy, OPT60sy, Nsy, Msy, G1sy and G2sy) were in the range of 66 to 82 ˚Brix. The sugar analysis indicated that glucose was the main sugar for OPT0sy and OPT60sy as 367 and 300 mg/g, respectively, whereby sucrose was the foremost sugar for Nsy and Msy. The colour of the syrups was ranked from the darkest to the lightest; OPT60syrup > OPT0syrup > Msyrup > Nsyrup > G1syrup > G2syrup. OPT0syrup and OPT60syrup achieved reducing capacity of 825 and 886 mg GAE/100 g, respectively, significantly higher than other syrups. The free radical scavenging activities of OPT0syrup and OPT60syrup were 74% and 70%, respectively. In conclusion, the oil palm trunk syrup has similar physicochemical properties with the commercial syrups, and it has the potential to be an alternative to the commercial sweeteners with added nutritional benefits.

Reverse osmosis is used widely in the maple syrup industry to concentrate maple sap and increase the overall efficiency and profitability of syrup production. Sets of samples from maple producers utilizing a range of sap concentration levels were collected and analyzed to provide a portrait of the physicochemical properties and chemical composition of maple sap, concentrate, and permeate across a single production season. The results reinforce that reverse osmosis functions essentially as a concentration process, without significantly altering the fundamental proportions of sap constituents.

Maple sap is a rich nutrient matrix collected from Acer trees to produce several food products (i.e., sap, water, extract, syrup, and sugar), of which syrup is the most famous in the food industry for its distinct taste and flavor. Maple syrup is produced from the sap of several species (Acer saccharum, Acer nigrum, and Acer rubrum) of maple. Maple syrup is chiefly produced through the concentration of sap via thermal evaporation (pan evaporation) or membrane separation. Each processing technique affects the quality and characteristics of processed maple products. The chemistry of maple products is dominated by a myriad of other phytoconstituents other than sugar, that is, phenolics, to mediate for its many health benefits. The health-promoting effects of maple products included antioxidant, antimicrobial, antimutagenic, anti-inflammatory, and antiproliferative activities. This review capitalizes on maple food products focusing on their chemistry, processing, and health benefits compared with other sugar sweeteners. The impact of processing on maple syrup composition and biological effects in relation to original maple sap are further presented. PRACTICAL APPLICATIONS: Maple food products are natural sweeteners of significant importance due to their economic, nutritional, and health benefits. Apart from the predominant ingredient sucrose, the chemical composition of maple products comprises phenolics, pyrazines, vitamins, minerals, organic acids, and phytohormones. These bioactive compounds are of potential value owing to their health-promoting benefits, including antioxidant, antiproliferative, and antimutagenic effects. Quebecol, lariciresinol, and secoisolariciresinol are suggested as distinct markers for maple products and not common in other plant-derived syrups. Several factors, including the processing parameters and the phytochemical profile, affect maple products' flavor and color. In addition, microbial contamination of maple sap can also affect maple product quality. Further research on the effect of processing techniques and environmental conditions on the phytochemicals profile and biological effects of maple food products should now follow. Application of other omics tools, that is, genomics, proteomics, and metabolomics, to understand maple syrup effects on the human body can help reveal its exact action mechanisms or points for any potential health hazards for certain ailments.

AimTo establish reference intervals (RI) for blood amino acids (AA) in healthy newborns of North Asia measured by liquid chromatography tandem mass spectrometry (LC-MS/MS) and evaluate their differences from respective reference values for newborns from other populations.ObjectivesA cross-sectional study of 381 healthy newborns was conducted. De-identified dried blood spots annotated by age, birth-weight, and sex were obtained from 381 healthy newborns aged 0–7 days. Data was collected from April to May of 2020.MethodsDried blood spots collected from filtered paper were used to analyze and measure of 13 derivatized amino acids using LC-MS/MS method. Nonparametric statistical approaches were used to generate 2.5th–97.5th percentile distributions for newborns in North Asia in accordance with CLSI EP28-A3c.ResultsReference intervals (RI) for phenylalanine, tyrosine, citrulline, alanine, ornithine, proline in North Asian newborns differ slightly from those of newborns in other countries around the world. This allows for the use of universal RI in the diagnosis of congenital metabolic disorders of the indicated amino acids (AA) in different populations around the world. The RI for branched-chain essential AA (valine, leucine, and isoleucine are metabolic criteria for maple syrup disease) are higher in North Asian infants as compared to infants in other populations. In addition, the RI for arginine, aspartic acid, and glutamic acid in North Asian newborns are higher than in newborns in other countries around the world. In our study, the RI for methionine in newborns were lower than in many countries worldwide [McHugh D, 2011]. For optimal clinical practice, RI for certain AA in newborns (valine, leucine, isoleucine, methionine, arginine, aspartic acid, glutamic acid) should be determined for specific populations-further augmenting the diagnosis of inborn errors of metabolism.

The article describes the results of the research of the content and the structure of the stereotypes “Canada”, “Australia” and “New Zealand” using the associative experiment data. The respondents were 76 people. The analysis of the experimental data was carried out at three stages: at the first one, the associative fields were built; at the second stage, the semantic groups were singled out to reveal the features of the stereotypes; and at the third stage, the reactions of the two age groups were compared. The semantic analysis of the reactions and their quantitative processing has helped single out the nuclear features of the stereotypes under study. According to the associative experiment data, the most frequent reactions to the word “Canada” were hockey, maple syrup, maple leaf, to the word “Australia”—kangaroo, spiders, to the word “New Zealand”—green. These images are included into the nucleus of the stereotypes under question. The semantic analysis of the reactions shows that the nucleus of the stereotype “Canada” contains such features as “symbols”, “nature”, “food” and “sport”. The nucleus of the stereotype “Australia” has “animals”. The nucleus of “New Zealand” consists of “nature”, “films” and “the positive emotions and evaluating”.

The sugar maple (Acer saccharum) is one of the most emblematic plants and symbols of Canada. It is especially important in the province of Quebec that produces approximately three quarters of the world’s prized maple syrup. Articulating ways of questioning from biosemiotics and the ecological humanities, I will reflect on the manner in which feeding and caring play out in the concrete, situated practice that is maple sugaring. Doing so, I will address three points: the expression of semiosis in forests, husbandry in the maple stand and the production of syrup, and finally caring relationships involving humans and trees. Maple sugaring thus appears replete with (bio)semiosis, mind networks that grow through and among bodies.

Psoriasis is a chronic inflammatory skin disease mainly characterized by the hyperproliferation and abnormal differentiation of the epidermal keratinocytes. An interesting phenolic compound, namely quebecol (2,3,3-tri-(3-methoxy-4-hydroxyphenyl)-1-propanol) (compound 1, CPD1), was isolated from maple syrup in 2011 and was recently synthesized. Quebecol and its derivatives ethyl 2,3,3-tris(3-hydroxy-4-methoxyphenyl)propenoate (compound 2, CPD2) and bis(4-hydroxy-3-methoxyphenyl)methane (compound 3, CPD3) have shown antiproliferative and anti-inflammatory potential, making them promising candidates for the treatment of psoriasis. This study aimed to evaluate the antipsoriatic potential of quebecol and its derivatives on psoriatic skin substitutes produced according to the self-assembly method. A sulforhodamine B (SRB) assay determining the concentration that inhibits 20% of cell growth (IC20) was performed for CPD1, CPD2 and CPD3, and their IC20 values were 400, 150 and 350 μM, respectively. At these concentrations, cell viability was 97%, 94% and 97%, respectively. The comparative control methotrexate (MTX) had a cell viability of 85% at a concentration of 734 μM. Histological analyses of psoriatic skin substitutes treated with CPD1, CPD2 and CPD3 exhibited significantly reduced epidermal thickness compared with untreated psoriatic substitutes, which agreed with a decrease in keratinocyte proliferation as shown by Ki67 immunofluorescence staining. The immunofluorescence staining of differentiation markers (keratin 14, involucrin and loricrin) showed improved epidermal differentiation. Taken together, these results highlight the promising potential of quebecol and its derivatives for the treatment of psoriasis.

Objectives To report two novel mutations in the BCKDHB gene with Maple syrup urine disease (MSUD) and compare their data with 52 cases of MSUD reported in the available Chinese literature. Methods Clinical data of a case of a newborn with MSUD was retrospectively studied. Literatures on MSUD in the local medical journals from January 1990 till December 2019 in China were reviewed. Results Two novel BCKDHB mutations c.90_91insCTGGCGCGGGG (p.Phe35TrpfsTer41) and c.80_90del (p.Ala32PhefsTer48) were identified. We found a total of 52 cases of MSUD reports so far. A total of 49 cases had the symptom of poor feeding (94.2%), 50 cases showed poor responses to stimulation (96.2%), 21 cases had odor of maple syrup (40.3%), 29 cases had seizures (55.7%), and 13 cases had respiratory failure (25.0%). The average of the blood ammonia was 127.2 ± 75.0 μmol/L. A total of 18 cases reported the gene testing, among of them 9 cases of BCKDHA mutations, 6 cases of BCKDHB mutations, and 2 cases of DBT mutations. A total of 13 cases (25%) were treated with mechanical ventilation, 50 cases (96.2%) with protein-restricted diet and l-carnitine, 29 cases with thiamine, and only 2 cases were treated with blood purification. Finally, 19 patients (36.5%) were died, 21 cases (40.4%) were improved after treatments. Conclusions The clinical phenotype of neonatal MSUD in China belongs to the classical type currently. Suspected patients should have blood or urine branched-chain amino acid levels tested and brain MRI as early as possible to enable early diagnosis, thus improvement in prognosis.

Context A strictly controlled diet (often involving enteral tube feeding (ETF)) is part of the treatment of many inherited metabolic diseases (IMDs). Objective To describe the use of ETF in a large cohort of patients with IMDs. Design A retrospective analysis of ETF in patients with urea cycle disorders (UCDs), organic aciduria (OA), maple syrup disease (MSUD), glycogen storage diseases (GSDs) or fatty acid oxidation disorders (FAODs) diagnosed before the age of 12 months. Setting The reference center for IMDs at Necker Hospital (Paris, France). Results 190 patients born between January 1991 and August 2017 were being treated for OA (n = 60), UCDs (n = 55), MSUD (n = 32), GSDs (n = 26) or FAODs (n = 17). Ninety-eight of these patients (52%) received ETF (OA subgroup: n = 40 (67%); UCDs: n = 12 (22%); MSUD: n = 9 (28%); GSDs: n = 23 (88%); FAODs: n = 14 (82%)). Indications for ETF were feeding difficulties in 64 (65%) patients, cessation of fasting in 39 (40%), and recurrent metabolic decompensation in 14 (14%). Complications of ETF were recorded in 48% of cases, more frequently with nasogastric tube (NGT) than with gastrostomy. Among patients in whom ETF was withdrawn, the mean duration of ETF was 5.9 (SD: 4.8) years (range: 0.6–19.8 years). The duration of ETF was found to vary from one disease subgroup to another (p = 0.051). While the longest median duration was found in the GSD subgroup (6.8 years), the shortest one was found in the UCD subgroup (0.9 years). Conclusion ETF is an integral part of the dietary management of IMDs. The long duration of ETF and the specific risks of NGT highlights the potential value of gastrostomy. In this study at a French tertiary hospital, we documented the indications, modalities, duration and complications of enteral tube feeding in a cohort of patients with inherited metabolic diseases.

A simple colorimetric test detects off-flavour profiles of maple syrups in minutes, which are detectable by the naked eye. As flavour profiles are due to complex mixtures of molecules, the test uses nonspecific interactions for analysing the aggregation and color change of Au nanoparticles (AuNPs) induced by the different organic molecules contained in off-flavour maple syrup. The test was optimal with 13 nm citrate-capped AuNPs reacting 1 : 1 with pure maple syrup diluted 10 times. Under these conditions, normal flavour maple syrups did not react and the solution remained red, while off-flavoured maple syrups aggregated the AuNPs and the solution turned blue. Different classes of molecules were then tested to evaluate the types of compounds typically found in maple syrups reacting in the test, showing that sulfur- and amine-containing amino acids and aromatic amines caused aggregation of the AuNPs. The test was validated with 1818 maple syrup samples from the 2018 harvest in Quebec and 98% of the off-flavoured maple syrups were positively identified against the standard taste test. Preliminary tests were performed on site in maple sugar shacks to validate the applicability of the test on the production site.

The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers' opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption.

Phenolic compounds are believed to be promising candidates as complementary therapeutics. Maple syrup, prepared by concentrating the sap from the North American maple tree, is a rich source of natural and process-derived phenolic compounds. In this work, we report the antimicrobial activity of a phenolic-rich maple syrup extract (PRMSE). PRMSE exhibited antimicrobial activity as well as strong synergistic interaction with selected antibiotics against Gram-negative clinical strains of Escherichia coli, Proteus mirabilis, and Pseudomonas aeruginosa. Among the phenolic constituents of PRMSE, catechol exhibited strong synergy with antibiotics as well as with other phenolic components of PRMSE against bacterial growth. At sublethal concentrations, PRMSE and catechol efficiently reduced biofilm formation and increased the susceptibility of bacterial biofilms to antibiotics. In an effort to elucidate the mechanism for the observed synergy with antibiotics, PRMSE was found to increase outer membrane permeability of all bacterial strains and effectively inhibit efflux pump activity. Furthermore, transcriptome analysis revealed that PRMSE significantly repressed multiple-drug resistance genes as well as genes associated with motility, adhesion, biofilm formation, and virulence. Overall, this study provides a proof of concept and starting point for investigating the molecular mechanism of the reported increase in bacterial antibiotic susceptibility in the presence of PRMSE.

The United States is the world’s largest producer of blueberries and the world’s second largest producer of maple syrup. Maine is the nation’s leading producer of wild blueberries, harvesting 82.6 million pounds of wild blueberries. Similarly, the New England region represents roughly 75% of the total U.S. production of maple syrup. These plants play a vital role in New England’s economy and are commonly consumed; however, these plants benefit more than the economy. The secondary metabolites of these plants are both antioxidants, and also anti-inflammatory, antibacterial and anti-viral agents. Blueberries are commonly consumed and have been investigated exhaustively. On the other hand, the roots and stems of the blueberry bush have not been investigated for their phytochemicals. Similarly, our laboratory has investigated two of the most common species tapped for their sap of the maple (Acer) genus. Another species of the maple family that produces sap is the Norway maple tree (Acer platanoides). Investigating the phytochemicals from these plants can revolutionize many industries.

INTRODUCTION: Reactive carbonyl species including methylglyoxal (MGO) are oxidation metabolites of glucose and precursors of advanced glycation end products (AGEs). They are important mediators of cellular oxidative stress and exacerbate skin complications. Published data supports that certain phenolic compounds can exert cellular protective effects by their antioxidant activity. A phenolic-enriched maple syrup extract (MSX) was previously reported to show protective effects against AGEs- and MGO-induced cytotoxicity in human colon cells but its skin protective effects remain unknown. OBJECTIVE: The protective effects of MSX were evaluated against hydrogen peroxide (H(2)O(2))- and MGO-induced cytotoxicity in human keratinocytes (HaCaT cells). METHODS: Cellular viability and antioxidant activity were evaluated by the luminescent cell viability CellTiter-Glo® assay and the reactive oxygen species (ROS) assay, respectively. A single-cell gel electrophoresis (Comet assay) was used to measure the strand breaks in the DNA of HaCaT cells. RESULTS: MSX (at 50 μg/mL) ameliorated H(2)O(2)- and MGO-induced cytotoxicity by increasing cell viability by 21.5 and 25.9%, respectively. MSX reduced H(2)O(2)- and MGO-induced ROS production by 69.4 and 56.6%, respectively. MSX also reduced MGO-induced DNA damage by 47.5%. CONCLUSION: MSX showed protective effects against H(2)O(2)- and MGO-induced cytotoxicity in HaCaT cells supporting its potential for dermatological and/or cosmeceutical applications.

Maple syrup disease is an autosomal recessive entity caused by a congenital error in the metabolism of three essential branchedchain amino acids: valine, leucine and isoleucine. The neonatal form of this disease is expressed by a severe and progressive neurological compromise, associated with a peculiar smell of urine, a consequence of the elimination of the excess of these amino acids. This smell of burnt sugar mimics the molasses obtained from maples, which gives its name to this disease. The best method to eliminate these toxins is hemodiafiltration, but in centers where this practice is not possible, peritoneal dialysis is an alternative. We present a newborn with leukinosis with severe central nervous system involvement in whom peritoneal dialysis was useful to overcome metabolic decompensation.

Red maple (Acer rubrum), also known as swamp, water or soft maple, is endemic to eastern and central North America and was widely used as traditional medicine by the first peoples. Commercially, its well-known products include maple syrup and high-quality lumber. The potential medicinal benefits of phenolic compounds extracted from the red maple plant, such as glucitol-core containing gallotannins, include antioxidant, and antiglycation effects as well as their importance in cosmetic applications. Plant-derived proteins and peptides are important biomolecules; however to date, there is no published data on the identification of proteins/peptides from red maple leaves. Therefore, the present study focuses on the activity guided purification of proteins from red maple leaves collected in spring and fall seasons. In addition, the focus of this project was in the evaluation of maple leaves employing bottom-up proteomics and De Novo protein profiling by PEAKS Studio-X and Gene Ontology Bioinformatics. The red maple leaves were grounded, defatted in hexane and proteins extracted in 25 mM sodium phosphate buffer pH 6.5. The extracted crude proteins were recovered by precipitation in 80% ammonium sulfate. The first-dimensional chromatography of crude extracted proteins was performed on a gel filtration column (HiLoad 16/600 Superdex200). The separation of crude extract and the partially purified gel filtration fraction was conducted by reversed-phase HPLC. The crude and eluted fractions were analyzed by SDS-PAGE gel electrophoresis. The extract was screened for cytotoxicity activity on Michigan Cancer Foundation-7 breast cancer (MCF-7), M.D. Anderson Metastasis Breast (MDA-MB-231) cancer cell lines and anti-inflammatory activity on murine macrophage (RAW 264.7) cell line from American Type Culture Collection (ATCC). The drug Doxorubicin was used as a positive control whereas untreated cells as a negative control in these experiments Preliminary data revealed that active protein fractions were eluted at two different regions of gel filtration chromatography both in spring and fall leaves. Bottom-up proteomics of crude and active fractions by PEAKS Studio-X and MASCOT bioinformatics database identified over 54 proteins. The Gene Ontology Annotation classified these proteins involved in the biological processing, cellular compartment, and molecular functions.

Background Taste and appreciation of sports drinks can affect perceived exertion during exercise. Anecdotal evidence shows that maple products are regularly consumed by recreational and professional athletes but very few studies have reported on their effects during exercise. The purpose of the current study is to report the taste, appreciation and perceived exertion following the ingestion of maple-based sports drinks and other carbohydrate drinks during prolonged exercise. Methods Recreationally and competitively active male subjects (n = 76, mass = 73.7 ± 10.3 kg, maximum oxygen consumption (VO2max) = 4.4 ± 0.5 L/min, maximal aerobic power (MAP) = 309 ± 42 W) ingested one of four carbohydrate solutions (all at 60 g CHO/L): concentrated maple sap (MW), diluted maple syrup (MS), glucose (G), a commercial sports drink (CSD), or a placebo (P; water sweetened with stevia) at every 30 min during 120 min of steady-state exercise (SSE) on a cycle ergometer at 66% MAP. Ratings of perceived exertion (RPE, Borg CR-10) were recorded at each 30 min throughout SSE. A questionnaire was administered to assess sensory characteristics (sweetness, acidity, refreshing, and overall taste on a visual analogue scale, converted to decimals from 0 to 1) and appreciation (sweet, acid and overall on a 9-point hedonic scale) 30 min before (immediately after the first ingestion) and immediately after SSE. Results Sweetness was perceived to be higher for MW than G and P (pre: 0.60 ± 0.19, 0.51 ± 0.17 and 0.50 ± 0.17 and post: 0.69 ± 0.19, 0.34 ± 0.18 and 0.48 ± 0.22; p

Sugars are the building blocks of carbohydrates and a source of energy and calories that helps in proper functioning of the muscles and brain. It plays one of the most essential parts in food ingredients, contributing fibres, vitamins and minerals in our diet. Largely speaking, sugarcane and sugar beets are the commercially viable sources of sugar. However, sugar is a by-product of photosynthesis and, as such, is found in fibres of all plants. Sugar is found inherently in fruits, vegetables, dairy goods and grains. Sugarcane from the East Indies was the first sugar crop to be cultivated, while sugar beets were developed in the nineteenth century in Europe. The change in consumer and lifestyle habits in the last half a century has brought a significant shift in the way we consume and make use of sugar. Other than sugarcane and sugar beet, nowadays there are several other organic and artificial sweetening agents that have been used since centuries. In processed foods, powdered drink mixes, baked goods, dairy products and soft drinks, sugar substitutes are commonly used. In addition, the growth of low-sugar foods among diabetic and diet-conscious people, and the growing demand for dietary liquid foods, is further projected to accelerate the growth of the market for sugar substitutes. People have used sugar, natural syrups like maple syrup and other natural substances like honey to sweeten their products. In the USA, sugar consumption pattern has changed drastically in the last three decades due to the invention of the starch hydrolysis technique. Also, the market is experiencing growth of sugar substitutes due to the booming of food processing industry, growing diabetes incidence and rising obesity among the population. Hence, many of the ingredients used today as fillers, sweetening and bulking agents comprise of sugar alcohols and other organic and synthetic sweet materials apart from usual white sugar.

Most of the disorders termed “organic acid disorders” are disorders of amino acid catabolism whose hallmarks are the abnormal metabolites that accumulate after the amino group is removed from the amino acids derived from protein during catabolism. While most of these compounds are weak acids, they are toxic to cells and may cause damage to organs including liver, brain, kidney, and heart. The phenotype of these disorders may include acidosis, cardiomyopathy, renal damage, central nervous system symptoms and visual symptoms. Diagnosis is based on analysis of blood and urine for the distinctive compounds that characterize each disorder. Age of onset may vary from the first few days of life to early childhood, with occasional onset in adulthood.

Фролова Нина Анатольевна, кандидат технических наук, ФГБОУ ВО «Амурский государственный университет» (г. Благовещенск), ninelfr@mail.ru. N.A. Frolova Amur State University, Blagoveshchensk, Russian Federation Введение синтетических красителей и ароматизаторов в продукты питания, так или иначе, сказывается на здоровье взрослого населения и лиц пожилого возраста. Концепция потребления натуральных продуктов питания в любом возрасте имеет приоритетное направление и стремление к реализации, даже с учетом большого ценового диапазона. Для лиц пожилого возраста в связи с физиологической особенностью характерно потребление пищевых продуктов с сахарозаменителями и пониженным содержанием углеводов. В статье предлагается использование натуральных рецептурных компонентов, которое выражается в замене синтетических добавок натуральным сырьем в виде сока и фитопорошка ягод брусники и голубики для повышения биологической ценности кондитерских изделий, а также полное исключение из рецептуры сахара и использование кленового сиропа для снижения калорийности. Анализ потребительских предпочтений установил, что жители Амурской области старше 60 лет среди сахаристых кондитерских изделий отдают предпочтения ирису и мармеладу. По разработанной технологии были получены образцы мармелада и ириса с введением соков и фитопорошка ягод брусники и голубики. Определены основные физико-химические показатели и пищевая ценность изделий. В образцах мармелада и ириса, полученных по разработанной технологии обнаружены такие физиологически ценные ингредиенты, как аскорбиновая кислота, β-каротин, пищевые волокна, калий и магний при полном их отсутствии в контрольном образце. Установлено, что при употреблении 50 г ириса среднесуточная потребность в аскорбиновой кислоте, β-каротине, калии и магнии составит 43,3 %, 13,2 %, 12,8 %, 16,2 %, а в мармеладе на 34,6 %, 11,4 %, 11,7 %, и 15,6 % соответственно. Наблюдается снижение калорийности изделий в ирисе на 78 ккал, а в мармеладе на 115 ккал за счет использования в технологии кленового сиропа «6 кленов». The introduction of synthetic dyes and flavorings in food, one way or another, affects the health of the adult population and the elderly. The concept of consumption of natural food products at any age has a priority and the desire to sell, even taking into account the large price range. For elderly people, in connection with the physiological peculiarity, the consumption of food products with sugar substitutes and a low content of carbohydrates is characteristic. The article suggests the use of natural prescription components, which is expressed in the replacement of synthetic additives with natural raw materials in the form of juice and phytopowder of lingonberry and blueberry berries to increase the biological value of confectionery products, as well as the complete exclusion of sugar from the recipe and the use of maple syrup to reduce calories. An analysis of consumer preferences found that residents of the Amur Region over 60 years old prefer iris and marmalade among sugar confectionery products. According to the developed technology, marmalade and iris samples were obtained with the introduction of juices and herbal powder of cranberries and blueberries. The basic physicochemical parameters and nutritional value of the products are determined. Physiologically valuable ingredients, such as ascorbic acid, β- carotene, food fibers, potassium and magnesium, with their complete absence in the control sample, were found in marmalade and iris samples obtained by the developed technology. It was found that with 50 g of iris, the average daily need for ascorbic acid, β-carotene, potassium and magnesium will be 43.3 %, 13.2 %, 12.8 %, 16.2 %, and in marmalade at 34,6 %, 11.4 %, 11.7 %, and 15.6 %, respectively. There is a decrease in caloric content of products in iris by 78 kcal, and in marmalade by 115 kcal due to the use of “6 maples” maple syrup in technology.

Maple syrup is produced typically from maple sap concentrated by nanofiltration or reverse osmosis at a moderate °Brix level ranging from 6 to 16 °Brix followed by heat evaporation. Recently, new membrane processes have been developed to concentrate maple sap to ultra-high °Brix reaching up to 40 °Brix. The aim of this study is to evaluate the effect of this ultra-high concentration of sap on the composition, the properties and the cost of corresponding maple syrup. Results showed some differences in chemical composition and properties between syrups produced from low and ultra-high concentration of sap. Syrups produced from ultra-high °Brix concentrated sap had lower concentrations of potassium and polyphenols, a lighter color and distinctive flavor. This was mainly observed when no modification were applied to the heating pattern in the evaporator pans. However, syrups produced by modulation of the heating pattern in the evaporator had color, flavor and taste similar to control syrups. These results demonstrate that syrups with comparable sensory properties can be obtained from low and ultra-high concentrated sap by adjusting the heating time depending on the initial °Brix. The concentration process to ultra high °Brix allows for a concomitant reduction of the production costs and a modulation of syrup quality.

The technology of sweet-sour dessert oil with maple syrup has been developed. It is of scientific interest to study its quality indices when stored. The organoleptic characteristics of the butter of the sweetener with flavor components were determined in the scores. The score of the ball was 20 points. The chemical parameters of sweet dessert oil with maple syrup are found: mass fraction of fat, not less than – 62%, mass fraction of dry substances, not less – 9,5%, mass fraction of moisture, not more than – 28,5%. The conformity of oil indicators with the norms specified in TP TS 033/2013 for cream butter with the components is established: mass fraction of fat – 50 to 69%, mass fraction of moisture – 16 to 45%. The thermostability of butter of sweet-dessert dessert oil with maple syrup has been determined – 0,7, i.e. the indicator is characterized as satisfactory. A good consistency of sweet dessert oil with maple syrup is found on the slice – the plate has a dense, even surface and edges, with slight pressure bending. The shelf life of sweet dessert oil with maple syrup is 15 days. Acidity of the fat phase was determined over a period of 21 days (taking into account the time reserve). The index of acidity of the analyzed sample for 15 days was – 2.7 °C, which corresponds to the norm. Estimation of the acidity of the fatty phase and the acidity of the plasma of the oil showed an insignificant increase during the warranty period of shelf life. The stability of fatty oil of sweet-dessert dessert with maple syrup has been determined. During the experiment, the color became yellow, the smell is sweet, creamy, pleasant, the aroma of maple syrup is pronounced. The specimen withstood the test for 8 hours, no damage to the fat is noted. The microbiological parameters of the oil have been determined. The conformity of oil with the requirements of State standard 32899–2014 and TP TS 033/2013 during storage is established.

Objectives/hypothesis Ingestion of button batteries (BB) can rapidly lead to caustic esophageal injury in infants and children, resulting in significant morbidity and mortality. To identify novel mitigation strategies, we tested common weakly acidic household beverages, viscous liquids, and Carafate® for their ability to act as protective esophageal irrigations until endoscopic removal of the BB. Study design Cadaveric and live animal model. Methods Apple juice, orange juice, Gatorade®, POWERADE®, pure honey, pure maple syrup, and Carafate® were screened using a 3 V lithium (3 V-CR2032) BB on cadaveric porcine esophagus. The most promising in vitro options were tested against a saline control in live American Yorkshire piglets with anode-facing placement of the BB on the posterior wall of the proximal esophagus for 60 minutes. BB voltage and tissue pH were measured before battery placement and after removal. The 10 mL irrigations occurred every 10 minutes from t = 5 minutes. Gross and histologic assessment was performed on the esophagus of piglets euthanized 7 ± 0.5 days following BB exposure. Results Honey and Carafate® demonstrated to a significant degree the most protective effects in vitro and in vivo. Both neutralized the tissue pH increase and created more localized and superficial injuries; observed in vivo was a decrease in both full-thickness injury (i.e., shallower depths of necrotic and granulation tissue) and outward extension of injury in the deep muscle beyond surface ulcer margins (P Conclusions In the crucial period between BB ingestion and endoscopic removal, early and frequent ingestion of honey in the household setting and Carafate® in the clinical setting has the potential to reduce injury severity and improve patient outcomes. Level of evidence NA Laryngoscope, 129:49-57, 2019.

Lowering of greening formed from oxidized chlorogenic acid (CGA) and amino groups, and favoured at alkaline pH, was investigated using acidic ingredients (sour cream, buttermilk, yoghurt, and honey) in sunflower butter cookies. Cookies with maple syrup added were used as a positive control. Changes in greening intensity, greening reactants (total phenols, CGA, protein), antioxidant capacity, tryptophan and Schiff base fluorescence were measured. Percentage greening, pH and aw of cookies followed the same order: maple syrup > sour cream ≥ buttermilk > yoghurt > honey. pH was positively correlated with greening intensity (r = 0.77) and negatively correlated with CGA (r = −0.96). Total phenolic content, antioxidant capacity, tryptophan and Schiff bases were similar among cookies. The results suggest it is possible to decrease greening by minimizing storage time and using acidic ingredients. Minimal greening with acidic ingredients can extend the application of sunflower butter as a baking ingredient without loss of free radical-scavenging capacity, or higher protein oxidation.

The biocatalytic approach based on the endo-inulinase-catalyzed transfructosylation reaction of sucrose in organic solvent/buffer biphasic reaction systems was investigated for the synthesis of fructooligosaccharides (FOSs). Combining kinetics and end-product profiling contributed to the understanding of the reaction selectivity and to the identification of the best biphasic system. Indeed, the highest FOS bioconversion yield (60.2%) was obtained in butyl acetate/buffer system, with nystose being the main end-product. The effects of the reaction parameters were studied using response surface methodology. Enzyme unit exhibited the most significant linear effect in the kestose concentration model, whereas the reaction time was the most significant parameter in the nystose concentration model. However, in the fructosyl-nystose concentration model, all linear terms exerted significant effects. Among the interactive effects, the interaction between reaction time and solvent proportion had the most significant effect on the kestose and nystose concentrations and on the bioconversion yield of FOS. The developed models are expected to provide the capability to FOS with targeted composition. FOS production by endo-inulinase was investigated in maple syrup-based biphasic media. The highest production of kestose was obtained using maple syrup 15°Bx, whereas the 66°Bx maple syrup resulted in the highest productions of nystose and fructosyl-nystose.

The red maple (Acer rubrum) species is economically important to North America because of its sap, which is used to produce maple syrup. In addition, various other red maple plant parts, including leaves, were used as a traditional medicine by the Native Americans. Currently, red maple leaves are being used for nutraceutical and cosmetic applications but there are no published analytical methods for comprehensive phytochemical characterization of this material. Herein, a rapid and sensitive method using liquid chromatography with electrospray ionization time-of-flight tandem mass spectrometry was developed to characterize the phenolics in a methanol extract of red maple leaves and a proprietary phenolic-enriched red maple leaves extract (Maplifa™). Time-of-flight mass spectrometry and tandem mass spectrometry experiments led to the identification of 106 phenolic compounds in red maples leaves with the vast majority of these compounds also detected in Maplifa™. The compounds included 68 gallotannins, 25 flavonoids, gallic acid, quinic acid, catechin, epicatechin, and nine other gallic acid derivatives among which 11 are potentially new and 75 are being reported from red maple for the first time. The developed method to characterize red maple leaves phenolics is rapid and highly sensitive and could aid in future standardization and quality control of this botanical ingredient.

Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52-7.66) which increased to 8.44-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same trend as greening intensity, and was positively correlated (r=0.9101) with chlorogenic-lysine adduct content. Our findings provide an ingredient solution to controlling greening, as results demonstrate that greening can be promoted with high relative humidity storage, and use of high moisture and pH ingredients. Unwanted greening can be inhibited by simply changing the liquid sweetener.

The high chlorogenic acid (CGA) content of sunflower seeds causes a greening reaction in sunflower butter baked products which can deter application of sunflower butter as an allergen-free alternative to other plant and dairy based butters. This study focused on how greening intensity of sunflower butter cookies made with different sweeteners (maple, agave, corn syrups, honey and xylitol) affected greening, protein oxidation products, Folin and ABTS•+ radical scavenging ability. Cookies made with maple syrup and xylitol had higher pH and resulted in more greening. The dough made with agave syrup had highest total carbonyls caused by its highest reducing sugar content resulting in more Maillard reaction during dough preparation, while after baking cookies with highest greening (maple syrup) and highest reducing sugar (agave syrup) had higher carbonyls than other sweetener treatments. Cookies made with maple syrup and xylitol also had lower folin-ciocalteau reagent reducing capacity and tryptophan fluorescence. The greening reaction did not affect Schiff bases from oxidation and antioxidant capacity in cookies made with different sweeteners. Higher pH sweeteners thus enhanced greening intensity, tryptophan loss and lowered the total phenolic content after baking and storage, but did not influence the ABTS•+ capacity of sunflower butter cookies.

Experiments were conducted to determine two pieces of information essential to identify practices necessary to ensure tapping trees for birch sap collection is both sustainable and profitable—the selection of the time to initiate tapping birch trees to obtain maximum yields, and the volume of nonconductive wood (NCW) associated with taphole wounds in birch trees. The yields obtained from various timing treatments varied between sapflow seasons, but indicate that using test tapholes to choose the appropriate time to initiate tapping is likely to result in optimum yields from birch trees. The volume of NCW associated with taphole wounds in birch trees was highly variable and generally quite large, averaging 220 times the volume of the taphole drilled, and requiring relatively high radial growth rates to maintain NCW at sustainable levels over the long-term. However, more conservative tapping practices, including reduced taphole depth and increased dropline length, as well as thinning and other stand management practices, can be used to reduce the minimum growth rates required. Producers can use this information to ensure that they use tapping practices that will result in sustainable outcomes and obtain the maximum possible sap yields from their trees.

Maple syrup is a natural sweetener that is commonly consumed worldwide. While maple syrup mainly comprises sucrose, it also contains phytochemicals that present various biological effects. Maple syrup is made by boiling down sap, and its color and composition vary in accordance with the sap collection season. Typically, seasonal progression is associated with darker syrup color, and antioxidant activity is proportional to the increasingly dark color. The authors previously reported that maple syrup demonstrated inhibitory effects on colorectal cancer cell growth and invasion, which correlated with darker maple syrup color. In the present study, they examined the effects of two different grades of maple syrup on gastrointestinal cancer cell proliferation, to investigate whether the dark-color maple syrup was suitable as a phytomedicine for gastrointestinal cancer treatment. Administration of dark-color maple syrup significantly inhibited gastrointestinal cancer cell growth as compared to non-treated cancer cells. Moreover, administration of dark-color maple syrup clearly inhibited protein kinase B (AKT) phosphorylation and did not impact mitogen-associated protein kinase phosphorylation. These data suggested that dark-color maple syrup may inhibit cell proliferation through suppression of AKT activation and, thus, may be suitable as a phytomedicine for gastrointestinal cancer treatment.

Maple syrup is a regional, non-timber forest product in the United States that depends upon healthy, mature sugar maple (Acer saccharum Marshall). We examined whether tapping for maple syrup altered the dendroclimatic response of sugar maple. Ring width indices from two sites (tapped and reference) in central Pennsylvania were correlated with regional temperature, precipitation, and Palmer Drought Severity Index (PDSI). Both sites had significant correlations between summer and fall PDSI and radial growth. Spring PDSI was significantly correlated with growth at the reference site, but not at the tapped site. Both tapped and reference trees experienced below-average growth during years with dry spring conditions (PSDI 0) compared to reference trees (15%). These results indicate that tapping for maple syrup may have altered the dendroclimatic response of sugar ma...