"The understanding of the two sugars, glucose and fructose, has been thoroughly investigated regarding their impact on human metabolism during exercise. The consumption of the sugar galactose is an intriguing alternative and can be beneficial, especially for individuals with type 1 Diabetes, as it reduces the need for insulin to maintain normal blood sugar levels. Additionally, galactose oxidation rates during exercise are only 50-60% compared to glucose, primarily due to liver storage and/or the requirement for conversion to glucose in the liver before oxidation. This delay in metabolism can prevent hyperglycemia before exercise and provide extended protection against episodes of hypoglycemia during and after exercise through a moderate and prolonged glycemic response.
The purpose of this experiment is to investigate whether galactose is taken up by skeletal muscles and the heart in response to exercise or hyperinsulinemia. Using non-invasive 18F-FDGal PET, the investigators will examine this in a randomized controlled study design. The results could contribute to updating dietary recommendations, particularly for individuals with type 1 diabetes who struggle to maintain normal blood sugar levels during and after exercise."

Start Date12 Feb 2024

Sponsor / Collaborator

University of Aarhus

NCT03439878

/ CompletedNot ApplicableIIT

The Acute Effects of Galactose Ingestion on Oral Fat Tolerance

This study aims to assess the postprandial triglyceride response to the ingestion of a high-fat meal with co-ingestion of either galactose, or glucose.

Start Date01 Feb 2018

Sponsor / Collaborator

University of Bath

NCT01771055

/ CompletedNot ApplicableIIT

Direct Peritoneal Resuscitation Effects in the Damage Control Patient

The purpose of this study is to find if direct peritoneal resuscitation helps blood flow through important organs in a person's body after they have had a traumatic injury with massive blood loss. Sometimes after severe injuries requiring operation, surgeons cannot close the muscles and skin of a patient's belly, because of swelling. This study will also try to find if direct peritoneal resuscitation decreases tissue swelling and allows for quicker closure of of a patient's belly.

Start Date01 Jan 2012

Sponsor / Collaborator

University of Louisville

100 Clinical Results associated with Galactose

100 Translational Medicine associated with Galactose

100 Patents (Medical) associated with Galactose

60,054

Literatures (Medical) associated with Galactose

01 Aug 2025·Journal of Pharmaceutical and Biomedical Analysis

Impact of ultralow oxygen preservation on the quality of Atractylodis Macrocephalae Rhizoma evaluated by multi-chromatographic determination of small molecules and polysaccharides

Article

Author: Liu, Jing-Wen ; Shen, Hong ; Wu, Cheng-Ying ; Kong, Ming ; Zhou, Jing ; Long, Fang ; Xu, Jin-Di ; Mao, Qian ; Zhu, Yu-Qing ; Zhou, Shan-Shan ; Li, Song-Lin

Atractylodis Macrocephalae Rhizoma (AMR) is one of the commonly used medicinal and edible herbs in China. To prevent infestation of moths and mildew, chemical-fumigation is applied during post-harvest processing, which would produce harmful substances. Ultralow oxygen (ULO) storage, as a potential controlled atmosphere preservation method for Traditional Chinese Medicines (TCMs), has no residue of chemical hazards, but its impact on chemical composition of TCMs is unclear. Here, to evaluate the impact of ULO preservation on the quality of AMR, a UPLC-QTOF-MS/MS-based non-targeted metabolomics approach was employed to screen out the differential components after AMR had been stored under ULO conditions for 18 months. The differential components were identified, and further semi-quantified with peak areas. Additionally, the differential components with known activity were quantified using HPLC-DAD and GC-TQ-MS/MS analysis. The molecular weight distribution and monosaccharide composition of polysaccharides were analyzed using HPGPC-ELSD and HPLC-DAD to assess the impact of ULO on the carbohydrates. As it showed, 20 differential components of AMR under ULO were screened and identified when compared to normal atmosphere (NA) with 21 % oxygen concentration. As storage duration increased, the levels of atractylenolides I, II, and III in both ULO and NA storage conditions increased, with significant differences in their total content (16.06 mg/g in ULO vs. 47.57 mg/g in NA). Confirmatory experiments revealed that atractylone is the precursor compound of atractylenolides and the total content of atractylenolides I, II, and III produced from atractylone in ULO storage was only 62.12 % of that in NA at 18th month. The total sugar content of AMR polysaccharides in ULO storage was 107.28 % of that in NA and the molar ratios of monosaccharides were also relatively constant. All the results indicated that ULO preservation slowed down the chemical transformation of AMR, including small molecules and polysaccharides. Therefore, the quality of AMR stored in ULO is more stable and it is proposed to be an efficient preservation method for AMR.

01 Jul 2025·New Biotechnology

Utilization of lactose and whey permeate for the sustainable production of polyhydroxyalkanoates by Hydrogenophaga pseudoflava DSM1034

Article

Author: Franzosi, Giuliana ; Casella, Sergio ; Rodighiero, Valentina ; Favaro, Lorenzo ; Basaglia, Marina ; Parro, Elettra

The utilization of agri-food wastes holds significant importance from both environmental and economic standpoints. Whey permeate, a by-product of cheese manufacturing with high lactose content, could be considered a promising substrate for microbial growth to yield value-added products. Whey permeate was therefore investigated as a potential feedstock for the production of polyhydroxyalkanoates (PHAs) by Hydrogenophaga pseudoflava DSM1034. Although the ability of this microorganism to grow and accumulate PHAs on whey permeate has been previously demonstrated, the PHAs yields were notably low. Therefore, a meticulous inoculum optimization was performed, taking into consideration adaptation to lactose-containing substrates, initial bacterial concentration, and growth kinetics. In media containing lactose as a carbon source, the lag phase, exceeding 40 hours in non-optimized conditions, decreased to only 4 hours. In whey permeate, a cell dry weight (CDW) of 5.49 ± 0.08 g/L was obtained. PHAs fraction in CDW and PHAs yield were 52.48 ± 3.14 % of CDW and 0.144 g/g of consumed sugar, respectively. Furthermore, these results were achieved in flask without hydrolysis of lactose contained in the permeate. Moreover, no galactose remained unutilized in the spent broth demonstrating that H. pseudoflava DSM1034 metabolized both sugars contained in lactose. Additionally, in culture media containing mixtures of glucose and galactose, microbial growth was lower compared to growth on comparable amounts of lactose. This study underscores the potential of whey permeate as a valuable resource for the production of PHAs, offering a sustainable solution for the utilization of dairy industry by-products, mitigating its environmental impact and promoting sustainable resource utilization.

01 Jul 2025·Food Chemistry

Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing

Article

Author: Chen, Di ; Zhang, Qianhui ; Zhang, Qun ; Xu, Zhi ; Dong, Wenjiang ; Lv, Daizhu ; Tan, Lehe

Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry.

100 Deals associated with Galactose

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