Cyclamic acid - CAS 100-88-9
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Not Intended for Therapeutic Use. For research use only.
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Cyclamic acid in the form of its sodium or calcium salt is one of the most widely used artificial sweeteners.
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NSC 220327
1.Effects of artificial sweeteners on the AhR- and GR-dependent CYP1A1 expression in primary human hepatocytes and human cancer cells.
Kamenickova A1, Pecova M, Bachleda P, Dvorak Z. Toxicol In Vitro. 2013 Dec;27(8):2283-8. doi: 10.1016/j.tiv.2013.10.001. Epub 2013 Oct 9.
Food constituents may cause a phenomenon of food-drug interactions. In the current study, we examined the effects of artificial sweeteners (aspartame, acesulfame, cyclamate, saccharin) on the aryl hydrocarbon receptor (AhR) and glucocorticoid receptor (GR)-dependent expression of CYP1A1 in human hepatocytes, hepatic HepG2 and intestinal LS174T cancer cell lines. Sweeteners were tested in concentrations up to those occurring in non-alcoholic beverages. Basal and ligand-inducible AhR- and GR-dependent reporter gene activation in stably transfected HepG2 and HeLa cells, respectively, were not affected by either of the sweeteners tested after 24h of incubation. The expression of CYP1A1 mRNA and protein in primary cultures of human hepatocytes and in LS174T and HepG2 cells was not induced by any of the tested sweeteners. Overall, aspartame, acesulfame, saccharin and cyclamate had no effects on CYP1A1 expression and transcriptional activities of AhR and GR.
2.[Rapid analysis of six sweeteners in wine by dispersive solid-phase extraction and ultra-fast liquid chromatography coupled with tandem mass spectrometry].
Chen X, Zhu H, Zhou L, Zhao Y, Jin M. Wei Sheng Yan Jiu. 2014 May;43(3):455-62.
OBJECTIVE: To develop a rapid and simple qualitative and quantitative method for determination of acesulfame, saccharin, cyclamate, aspartame, stevioside and neotame in wine by dispersive solid-phase extraction and ultra-fast liquid chromatography coupled with electrospray ionization tandem mass spectrometry (dSPE-UFLC-ESI/MS/MS).
3.Modulation of sweet taste by umami compounds via sweet taste receptor subunit hT1R2.
Shim J1, Son HJ1, Kim Y1, Kim KH1, Kim JT1, Moon H1, Kim MJ1, Misaka T2, Rhyu MR1. PLoS One. 2015 Apr 8;10(4):e0124030. doi: 10.1371/journal.pone.0124030. eCollection 2015.
Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of whether it enhances or reduces the other taste modalities. These studies, however, are based on individual perception and not on a molecular level. In this study we investigated umami-sweet taste interactions using umami compounds including monosodium glutamate (MSG), 5'-mononucleotides and glutamyl-dipeptides, glutamate-glutamate (Glu-Glu) and glutamate-aspartic acid (Glu-Asp), in human sweet taste receptor hT1R2/hT1R3-expressing cells. The sensitivity of sucrose to hT1R2/hT1R3 was significantly attenuated by MSG and umami active peptides but not by umami active nucleotides. Inhibition of sweet receptor activation by MSG and glutamyl peptides is obvious when sweet receptors are activated by sweeteners that target the extracellular domain (ECD) of T1R2, such as sucrose and acesulfame K, but not by cyclamate, which interact with the T1R3 transmembrane domain (TMD).
4.Development and single-laboratory validation of an improved method for the determination of cyclamate in foods using liquid chromatography/tandem mass spectrometry.
Shah R, De Jager LS, Begley TH. J AOAC Int. 2014 Nov-Dec;97(6):1651-5.
A fast and reliable LC-MS/MS method for the determination of cyclamate in a variety of food matrices was developed and validated. This method provides both quantitation and qualitative mass spectral determination important for analysis of regulatory samples. Utilization of a cyclamate-d11 internal standard corrects for potential matrix interferences during sample injection and allows minimal sample preparation. Seventeen commercially available food products were fortified at 250 μg/mL and tested as part of the method validation. Recoveries ranged from 72to 110%, with RSDs ranging from 3 to 15%. The linear range spanned 0.010-1.00 μg/mL. LODs were 0.1 and 0.6 ng/mL, determined in pomegranate juice and dried fig, respectively. LOQs were 0.3 and 1.6 ng/mL, which are significantly lower than needed to measure cyclamate when used as a food additive. The interday and intraday accuracy and precision data are presented. This method was validated for analysis of a variety of commonly adulterated products, including drinks, dried fruits, jams, and hard candies.
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CAS 100-88-9 Cyclamic acid

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