Classification Term: 3771
C-glycosyl compounds (ontology term: CHEMONTID:0002204)
Glycoside in which a sugar group is bonded through one carbon to another group via a C-glycosidic bond." []
found 47 associated metabolites at family metabolite taxonomy ontology rank level.
Ancestor: Glycosyl compounds
Child Taxonomies: Benzofuran-2-C-glycosides, Benzofuran-5-C-glycosides, Pyranosyl nitrile oxides
Sucralose
Sucralose is a noncalorific sweetener with good taste properties One report suggests sucralose is a possible trigger for some migraine patients. Another study published in the Journal of Mutation Research linked doses of sucralose equivalent to 11,450 packets per day in a person to DNA damage in mice. Results from over 100 animal and clinical studies in the FDA approval process unanimously indicated a lack of risk associated with sucralose intake. However, some adverse effects were seen at doses that significantly exceeded the estimated daily intake (EDI), which is 1.1 mg/kg/day. When the EDI is compared to the intake at which adverse effects are seen, known as the highest no adverse effects limit (HNEL), at 1500 mg/kg/day, there is a large margin of safety. The bulk of sucralose ingested is not absorbed by the gastrointestinal (GI) tract and is directly excreted in the feces, while 11-27\\% of it is absorbed. The amount that is absorbed from the GI tract is largely removed from the blood stream by the kidneys and eliminated in the urine with 20-30\\% of the absorbed sucralose being metabolized. Sucralose belongs to a class of compounds known as organochlorides (or chlorocarbons). Some organochlorides, particularly those that accumulate in fatty tissues, are toxic to plants or animals, including humans. Sucralose, however, is not known to be toxic in small quantities and is extremely insoluble in fat; it cannot accumulate in fat like chlorinated hydrocarbons. In addition, sucralose does not break down or dechlorinate. Sucralose can be found in more than 4,500 food and beverage products. It is used because it is a no-calorie sweetener, does not promote dental caries, and is safe for consumption by diabetics. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners such as aspartame, acesulfame potassium or high-fructose corn syrup. Sucralose is used in products such as candy, breakfast bars and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup based additives. Sucralose mixed with maltodextrin or dextrose (both made from corn) as bulking agents is sold internationally by McNeil Nutritionals under the Splenda brand name. In the United States and Canada, this blend is increasingly found in restaurants, including McDonalds, Tim Hortons and Starbucks, in yellow packets, in contrast to the blue packets commonly used by aspartame and the pink packets used by those containing saccharin sweeteners; though in Canada yellow packets are also associated with the SugarTwin brand of cyclamate sweetener. Sucralose is a highly heat-stable artificial sweetener, allowing it to be used in many recipes with little or no sugar. Sucralose is available in a granulated form that allows for same-volume substitution with sugar. This mix of granulated sucralose includes fillers, all of which rapidly dissolve in liquids.[citation needed] Unlike sucrose which dissolves to a clear state, sucralose suspension in clear liquids such as water results in a cloudy state. For example, gelatin and fruit preserves made with sucrose have a satiny, near jewel-like appearance, whereas the same products made with sucralose (whether cooked or not) appear translucent and marginally glistening.[citation needed] While the granulated sucralose provides apparent volume-for-volume sweetness, the texture in baked products may be noticeably different. Sucralose is non-hygroscopic, meaning it does not attract moisture, which can lead to baked goods that are noticeably drier and manifesting a less dense texture than baked products made with sucrose. Unlike sucrose which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 350 ¬?F (177 ¬?C) oven). Thus, in some baking recipes, such as burnt cream, which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucr... D000074385 - Food Ingredients > D005503 - Food Additives D010592 - Pharmaceutic Aids > D005421 - Flavoring Agents CONFIDENCE standard compound; EAWAG_UCHEM_ID 703
L-galacto-2-Heptulose
L-galacto-2-Heptulose (CAS: 29325-35-7) is found in cereals and cereal products. L-galacto-2-Heptulose is isolated from leaves of Medicago sativa (alfalfa). Isolated from leaves of Medicago sativa (alfalfa). L-Galacto-2-heptulose is found in cereals and cereal products.
Beta-D-Fructose 2-phosphate
beta-D-Fructose 2-phosphate is involved in the fructose eand mannose system. beta-D-Fructose 2-phosphate is produced from beta-D-Fructose 2,6-bisphosphate by the enzyme fructose-2,6-bisphosphate 6-phosphatase [EC 3.1.3.54]. [HMDB] beta-D-Fructose 2-phosphate is involved in the fructose eand mannose system. beta-D-Fructose 2-phosphate is produced from beta-D-Fructose 2,6-bisphosphate by the enzyme fructose-2,6-bisphosphate 6-phosphatase [EC 3.1.3.54].
D-Fructose
Fructose, or levulose, is a levorotatory monosaccharide and an isomer of glucose (C6H12O6). Pure fructose has a sweet taste similar to cane sugar, but with a "fruity" aroma. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Although fructose is a hexose (6-carbon sugar), it generally exists as a 5-member hemiketal ring (a furanose). This structure is responsible for the long metabolic pathway and high reactivity compared to glucose. Fructose is a reducing sugar, as are all monosaccharides. Fructose is found in many foods including honey, tree fruits, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and onions. Commercially, fructose is derived from sugar cane, sugar beets, and maize. Fructose is also derived from the digestion of sucrose, a disaccharide consisting of glucose and fructose that is broken down by enzymes during digestion. Fructose is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose. It is used as a preservative and an intravenous infusion in parenteral feeding. Excessive consumption of fructose (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome (PMID: 26429086). Fructose exists in foods either as a monosaccharide (free fructose) or as a unit of a disaccharide (sucrose). Free fructose is absorbed directly by the intestine. When fructose is consumed in the form of sucrose, it is digested (broken down) and then absorbed as free fructose. As sucrose comes into contact with the membrane of the small intestine, the enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose unit and one fructose unit, which are then each absorbed. After absorption, it enters the hepatic portal vein and is directed toward the liver. fructose absorption occurs on the mucosal membrane via facilitated transport involving GLUT5 transport proteins. Since the concentration of fructose is higher in the lumen, fructose is able to flow down a concentration gradient into the enterocytes, assisted by transport proteins. Fructose may be transported out of the enterocyte across the basolateral membrane by either GLUT2 or GLUT5, although the GLUT2 transporter has a greater capacity for transporting fructose, and, therefore, the majority of fructose is transported out of the enterocyte through GLUT2. The catabolism of fructose is sometimes referred to as fructolysis. In fructolysis, the enzyme fructokinase produces fructose 1-phosphate, which is split by aldolase B to produce the trioses dihydroxyacetone phosphate (DHAP) and glyceraldehyde. Unlike glycolysis, in fructolysis the triose glyceraldehyde lacks a phosphate group. A third enzyme, triokinase, is therefore required to phosphorylate glyceraldehyde, producing glyceraldehyde 3-phosphate. The resulting trioses can enter the gluconeogenic pathway for glucose or glycogen synthesis, or be further catabolized through the lower glycolytic pathway to pyruvate. Fructose metabolism leads to significant increases of plasma uric acid levels (PMID: 28420204). In fructolysis, fructose 1-phosphate accumulates, and intracellular phosphate decreases. This decrease stimulates AMP deaminase (AMPD), which catalyzes the degradation of AMP to inosine monophosphate, increasing the rate of purine degradation (PMID: 28420204). The purine degradation produces uric acid and generates mitochondrial oxidants. Mitochondrial oxidative stress then induces aconitase inhibition in the Krebs cycle, with accumulation of citrate and stimulation of ATP citrate lyase and fatty acid synthase (PMID: 28420204). The result is de novo lipogenesis and hepatic fat accumulation. Physiologically, the increase in intracellular uric acid is followed by an acute rise in circulating levels of uric acid, which is likely due to its release from the liver. Fructose also stimulates uric acid synt... β-d-fructofuranose, also known as fructose or beta-levulose, is a member of the class of compounds known as C-glycosyl compounds. C-glycosyl compounds are glycoside in which a sugar group is bonded through one carbon to another group via a C-glycosidic bond. β-d-fructofuranose is very soluble (in water) and a very weakly acidic compound (based on its pKa). β-d-fructofuranose can be found in a number of food items such as yardlong bean, red huckleberry, towel gourd, and burdock, which makes β-d-fructofuranose a potential biomarker for the consumption of these food products. β-d-fructofuranose can be found primarily in most biofluids, including cerebrospinal fluid (CSF), feces, urine, and saliva, as well as in human liver, prostate and sperm tissues. β-d-fructofuranose exists in all living organisms, ranging from bacteria to humans. In humans, β-d-fructofuranose is involved in several metabolic pathways, some of which include amino sugar metabolism, fructose intolerance, hereditary, starch and sucrose metabolism, and fructose and mannose degradation. β-d-fructofuranose is also involved in several metabolic disorders, some of which include glycogen synthetase deficiency, salla disease/infantile sialic acid storage disease, mucopolysaccharidosis VI. sly syndrome, and galactosemia. Moreover, β-d-fructofuranose is found to be associated with diabetes mellitus type 2. β-d-fructofuranose is a non-carcinogenic (not listed by IARC) potentially toxic compound. Acute consumption of fructose or high fructose corn syrup is essentially non-toxic. Chronic, excess fructose consumption has been shown to be a cause (or indirect cause) of gout, insulin resistance, hypertension, obesity, fatty liver disease, elevated LDL cholesterol and elevated triglycerides, leading to metabolic syndrome. In Wistar rats, a laboratory model of diabetes, 10\\\\% fructose feeding as opposed to 10\\\\% glucose feeding was found to increase blood triglyceride levels by 86\\\\%, whereas the same amount of glucose had no effect on triglycerides. A 2008 study found a substantial risk of incident gout associated with the consumption of fructose or fructose-rich foods. It is suspected that the fructose found in soft drinks (e.g., carbonated beverages) and other sweetened drinks is the primary reason for this increased incidence (T3DB). CONFIDENCE standard compound; INTERNAL_ID 235 D-Fructose (D(-)-Fructose) is a naturally occurring monosaccharide found in many plants. D-Fructose (D(-)-Fructose) is a naturally occurring monosaccharide found in many plants.
D-manno-2-Heptulose
D-manno-2-Heptulose (CAS: 3615-44-9) is found in Persea gratissima (avocado) and Medicago sativa (alfalfa). D-Manno-2-heptulose is found in many foods, including fruits, cereals and cereal products, and opium poppy. Occurs in Persea gratissima (avocado) and Medicago sativa (alfalfa). D-Manno-2-heptulose is found in many foods, some of which are fruits, cereals and cereal products, avocado, and opium poppy. D-Mannoheptulose is a major non-structural carbohydrate in avocado. D-mannoheptulose is a specific inhibitor of D-glucose phosphorylation. D-Mannoheptulose can block insulin release and utilization of carbohydrate in rat[1][2][3]. D-Mannoheptulose is a major non-structural carbohydrate in avocado. D-mannoheptulose is a specific inhibitor of D-glucose phosphorylation. D-Mannoheptulose can block insulin release and utilization of carbohydrate in rat[1][2][3].
Pectenotoxin 2 secoacid
7-Epipectenotoxin 2 secoacid is found in mollusks. 7-Epipectenotoxin 2 secoacid is from Perna canaliculus (New Zealand green mussel). From Perna canaliculus (New Zealand green mussel). Pectenotoxin 2 secoacid is found in mollusks.
Sedoheptulose
Sedoheptulose (CAS: 3019-74-7) is a ketoheptose, a monosaccharide with seven carbon atoms and a ketone functional group. It is one of the few heptoses found in nature. Sedoheptulose is a seven-carbon ketose sugar originally found in Sedum spectabile, a common perennial garden plant. Later it was shown to be widely distributed in the plants of the Crassulaceae family. The Crassulaceae, or orpine family, is a family of dicotyledons. They store water in their succulent leaves. They are found worldwide, but mostly occur in the northern hemisphere and southern Africa, typically in dry and/or cold areas where water may be scarce. The family includes about 1,400 species in 33 genera. As a result, this sugar is often found to be part of the human diet. This sugar, D-sedoheptulose, is a significant intermediary compound in the cyclic regeneration of D-ribulose. It also plays an important role as a transitory compound in the cyclic regeneration of D-ribulose for carbon dioxide fixation in plant photosynthesis. D-Mannoheptulose is a major non-structural carbohydrate in avocado. D-mannoheptulose is a specific inhibitor of D-glucose phosphorylation. D-Mannoheptulose can block insulin release and utilization of carbohydrate in rat[1][2][3]. D-Mannoheptulose is a major non-structural carbohydrate in avocado. D-mannoheptulose is a specific inhibitor of D-glucose phosphorylation. D-Mannoheptulose can block insulin release and utilization of carbohydrate in rat[1][2][3].
D-glycero-L-galacto-Octulose
D-Glycero-D-manno-octulose is found in avocado. D-Glycero-D-manno-octulose is present in avocado (Persea gratissima), alfalfa (Medicago sativa), roots of opium poppy (Papaver somniferum
N-(1-Deoxy-1-fructosyl)alanine
Fructose aminoacids are naturally occurring compounds derived from D-fructose and L-aminoacids. They are amadori products resulting from sugar-aminoacid interactions in food products, especially cooked foods [CCD]. N-(1-Deoxy-1-fructosyl)alanine is found in green vegetables and root vegetables. N-(1-Deoxy-1-fructosyl)alanine is found in green vegetables. N-(1-Deoxy-1-fructosyl)alanine is classified as a Natural Food Constituent (code WA) in the DFC.
Goldinodox
D000890 - Anti-Infective Agents > D000900 - Anti-Bacterial Agents Poultry growth promote
Mocimycin
D000890 - Anti-Infective Agents > D000900 - Anti-Bacterial Agents Animal growth promoter used in poultry breedin
Maduramicin
Anibiotic approved as a feed additive for broiler chickens in the U
D-erythro-L-galacto-Nonulose
D-erythro-L-gluco-Nonulose is found in avocado. D-erythro-L-gluco-Nonulose is isolated from avocado.
Fructosyllysine
1-[(5-Amino-5-carboxypentyl)amino]-1-deoxyfructose is found in milk and milk products. Amadori rearrangement produced found in heated milk and other foodstuff Amadori rearrangement production found in heated milk and other foodstuffs Fructosyl-lysine (Fructoselysine) is an amadori glycation product from the reaction of glucose and lysine by the Maillard reaction. Fructosyl-lysine is the precursor to glucosepane, a lysine–arginine protein cross-link that can be an indicator in diabetes?detection[1].
N-(1-Deoxy-1-fructosyl)threonine
Fructose aminoacids are naturally occurring compounds derived from D-fructose and L-aminoacids. They are amadori products resulting from sugar-aminoacid interactions in food products, especially cooked foods [CCD] N-(1-Deoxy-1-fructosyl)threonine is classified as a Natural Food Constituent (code WA) in the DFC.
N-(1-Deoxy-1-fructosyl)glycine
Fructose aminoacids are naturally occurring compounds derived from D-fructose and L-aminoacids. They are amadori products resulting from sugar-aminoacid interactions in food products, especially cooked foods [CCD] N-(1-Deoxy-1-fructosyl)glycine is classified as a Natural Food Constituent (code WA) in the DFC.
Carboxyhomoyessotoxin
Carboxyhomoyessotoxin is found in mollusks. Carboxyhomoyessotoxin is isolated from Adriatic mussels.
6-O-b-D-Fructofuranosyl-2-deoxy-D-glucose
6-O-b-D-Fructofuranosyl-2-deoxy-D-glucose is found in brassicas. 6-O-b-D-Fructofuranosyl-2-deoxy-D-glucose is isolated from horseradish and peas which had been fed 2-deoxyglucose. Isolated from horseradish and peas which had been fed 2-deoxyglucose. 6-O-b-D-Fructofuranosyl-2-deoxy-D-glucose is found in brassicas and pulses.
1-Deoxy-1-(N6-lysino)-D-fructose
1-Deoxy-1-(N6-lysino)-D-fructose is a very strong basic compound (based on its pKa).
Antibiotic A 204A
bismuth sucrose octasulfate
Cellobioside
Difructose anhydride III
Glucose lactate acetate
Glucose lactate ketone
Glucose lactate lactate
Glucose lactate pyruvate
Glucose pyruvate acetate
Glucose pyruvate lactate
(2R,3R,4S,5R)-2-(Hydroxymethyl)-6-[(3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxane-3,4,5-triol
Dextran-70
Semduramicin
Sucrose alcohol
Tetramethylchromanol glucoside
Cichorioside F
Cichorioside f is a member of the class of compounds known as C-glycosyl compounds. C-glycosyl compounds are glycoside in which a sugar group is bonded through one carbon to another group via a C-glycosidic bond. Cichorioside f is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). Cichorioside f can be found in endive, which makes cichorioside f a potential biomarker for the consumption of this food product.
Ethyl beta-D-fructofuranoside
Ethyl beta-d-fructofuranoside is a member of the class of compounds known as C-glycosyl compounds. C-glycosyl compounds are glycoside in which a sugar group is bonded through one carbon to another group via a C-glycosidic bond. Ethyl beta-d-fructofuranoside is soluble (in water) and a very weakly acidic compound (based on its pKa). Ethyl beta-d-fructofuranoside can be found in common wheat, which makes ethyl beta-d-fructofuranoside a potential biomarker for the consumption of this food product.
