Artificial Sweeteners and their Effects on Antioxidant Capacity and Effect on Glucose Absorption in Liver Cells

Normal individuals and those with type 2 diabetes seek to decrease sugar intake in their daily lives by consuming either natural or artificial sweeteners. Artificial sweeteners such as aspartame (Splenda), stevia (Truvia), and Susta are used as a sugar substitute to sweeten food and beverages with the intention of lowering calorie and carbohydrate levels in the body. A desirable property for an artificial sweetener would be to help decrease the absorption of additional dietary sugars when consumed at the same time. The addition of sufficient fiber to the artificial sweetener would result in the reduction in sugar absorption while also influencing insulin sensitivity and other ancillary gut hormonal responses relevant to blood sugar levels and the immediate metabolism of a sugar. The consumption of high levels of added dietary simple sugars can heighten oxidative stress due to toxic free radicals being produced. Sugar-induced oxidative stress can be reduced by consuming less sugar by simultaneously consuming a supplement or alternative sweetener that contains antioxidants or has an ingredient profile combination including fiber which can assist in enhancing the protective and metabolic mechanisms from dietary sugar intake. Oxidative stress poses as a challenge for an individual with type 2 diabetes because it causes a decrease in endogenous antioxidants in the body which can increase the exposure of body cells, DNA, and cellular function to greater chances of being harmed by free radicals. This study demonstrated antioxidant capacity and glucose inhibition of alternative sweeteners within a living cell. In this experiment, a unique cell model consisting of high glucose cell medium and liver epithelial cells was developed to simulate in vivo conditions of glucose absorption by simple diffusion where a molecule moves from an area of high concentration to an area of low concentration. High glucose alone with the cells causes an increase in glucose in cells