The honey bee obtains its all nutritional demands from nectar and pollen. In the case of nectar and pollen limitation, beekeepers use a substitute. It has been a long time that sucrose is used as the conventional substitute for nectar and pollen in the bee feeding to provide its nutritional needs during winter and stimulation of spring's larval nourishment. High fructose corn syrup is another potential substitute that is used recently in bee feeding. Therefore, in this review, the effects of honey bee feeding with fructose syrup have been investigated. Life span and hive population are among the important factors that have to be considered in the case of feeding honey bee with various sources. According to the results of previous studies, high fructose corn syrup (containing 55 % fructose based on the dry matter) is a potential carbohydrate source for the honey bee compared to sucrose. In this review, the results of these studies have been investigated. The Scopus database was used for search purposes and three seraching algorythms (until 2020) was carried out as follows: (TITLE (honey AND bee) AND TITLE-ABS-KEY (hfcs)) and (TITLE (honey AND bee) AND TITLE (sucrose)) and (TITLE (honey AND bee) AND TITLE-ABS-KEY (fructose)).

Fructose syrup 55% is one of the best natural sweeteners on the market right now. It reduces the cost of producing sweet drinks. The addition of this material to bakery and confectionery products allows the product to have a better brown appearance during production. These compounds provide a high level of novelty in food products. It acts as a preservative, flavoring, moisture and freshness as well as texture enhancer. In this article, research on the benefits of using fructose in various products is reviewed.

There are a lot of discussions and controversy about sucrose and other sweeteners regarding their metabolism and health effects. These concerns are often arising by speculation based on limited data or few studies on animals. Recent controversies have arisen following the publication of a commentary suggesting a possible link between high fructose corn syrup (HFCS) consumption and obesity. Since then, there has been a widespread scientific consensus that there is no significant difference in the metabolic and endocrine response between HFCS 55% and sucrose in relation to obesity or any human health issue. This conclusion is not surprising because both of these sugars contain approximately equal amounts of fructose and glucose, contain the same amount of calorie, have the same level of sweetness and have the same absorption from the digestive tract. The hypothesis that fructose, HFCS, or sucrose are associated with an increased risk of heart disease, metabolic syndrome, fat accumulation in the liver, or increased muscle tissue adiposity, has been investigated in different ways using different approaches that lead to different conclusions. They seem to disagree. Further clinical trials are needed to resolve many of these ambiguities. The purpose of this study was to respond to uncertainties about metabolism, endocrine, and possible effects on human health when consuming sucrose, HFCS and fructose 55%. Over the past decade, there has been much scientific debate about metabolism, the endocrine response, and the potential health effects due to consuming sucrose, high fructose corn syrup (HFCS) and fructose. Due to this reason that the United States and many other countries are involved in the obesity, there is more motivation for these discussions. Given all this as a foreground, the purpose of this review is to discuss the metabolism and the endocrine response of sucrose and HFCS consumption. It has also been considered to highlight the strengths and weaknesses of the evidence regarding the consumption of these sugars and their possible health consequences. We then discuss the results of recent randomized controlled trials using different amounts of fructose, HFCS and sucrose.

The goal of this research was comparing physicochemical stability of non alcoholic carbonated beverages contained high fructose corn Syrup and sucrose during storage.Soft drinks were made with three formulations of lemon , cola and orange soft drinks and in their formulations ,sucrose was replaced with 60%, 80% and 100% of HFCS (55%) and were stored at 4oC, 25oC and 40oC for one , two and four months. Samples were analysed for titrable acidity, pH, density, brix and color stability.pH, brix and density decreased although titrable acidity increased during storage. There was no significant difference between samples contained HFCS and sucrose (P>0.05).Results showed that color of samples were stable at different temperatures (4oC, 25oC and 40oC) of storage up to four months (P<0.05) but exposing to sun light made Carmoisine unstable and HFCS intensified this effect.

Baklava is one of the traditional pastries in Qazvin, and people who are suffering from obesity and diabetes are limited to eat this kind of pastry because of its high amount of sucrose and calorie. High fructose corn syrup has a higher sweetness than sugar and provides fewer calories to the body and also has a lower glycemic index than edible sugar. This study aimed to examine the effect of replacing sucrose with high fructose corn syrup (HFCS) on the characteristics including sensory, texture and color of Qazvin Baklava evaluated at 5 levels of 0, 25, 50, 75 and 100% and during 1, 15 and 30 days of storage. Results revealed the texture evaluation indicated that replacement of HFCS with sucrose caused a significant difference in cohesive, adhesive, chewiness, hardness, springiness so that the adhesiveness increase and hardness decreasethrough increasing HFCS. In treatments containing 100% HFCS replacement, the highest cohesiveness and springiness observed. The color appearance parameters such as (a⃰, , b⃰, , L⃰, ) significantly affected by adding HFCS so that the L index increased through the HFCS increase in the treatment. The highest index a related to the treatment including 75% replacement with HFCS, while index b decreased in treatments containing HFCS. The sensory evaluation results showed that by increasing the amount of HFCS in Baklava formulation, the scores related to taste, odor, texture, and acceptability significantly decreased. The replacement of HFCS at 25% had the highest acceptance rating from the panelists. This treatment did not differ significantly from the control sample in terms of cost. The results of this study showed that HFCS is capable to be applied as a replacement for sugar in the traditional Qazvin Baklava formulation.

Background and Objectives: Nutritional value, color, flavor and consistency are the major quality attributes of tomato ketchup, influencing the buying behavior of the consumers. In this study, the effects of sugar replacement with high fructose corn syrup (HFCS) on the qualitative properties of ketchup sauce were investigated. Materials & Methods: In the present study, sucrose was replaced with HFCS at various levels in ketchup formulation, and five formulations were developed as follows: 0-HFCS, 25-HFCS, 50-HFCS, 75-HFCS and 100-HFCS, representing the HFCS substitution of 0 (control), 25, 50, 75 and 100%. Then the formulations were analyzed for physicochemical, rheological and sensorial characteristics. Results: Water activity of the ketchup samples containing HFCS was significantly lower than the control. Regarding the lycopene content, the 100-HFCS and control sample presented the highest and lowest values, respectively. Lightness and redness values were increased while yellowness values were decreased significantly with a corresponding increase in the HFCS substitution. Serum separation was reduced from 10. 96 to 1. 66% by increasing the HFCS content from 0 to 100%. Applied ketchup formulations showed non-Newtonian and shear thinning flow with tendency to yield stress at all HFCS levels. The findings revealed the improvement of the organoleptic attributes of ketchup in terms of color, consistency, taste and overall acceptability as a result of sugar substitution of sugar with HFCS. Conclusion: Sugar replacement with HFCS up to 75% can improve the sensory and rheological characteristics of ketchup sauce in addition to increasing the stability of bioactive compounds.

Objective(s): We investigated the harmful effects of high fructose corn syrup (HFCS) on learning and memory in the hippocampus and the ameliorative effects of melatonin (Mel). Materials and Methods: Thirty-six adult male Sprague Dawley rats were divided into three groups: Group I, control,Group II, HFCS,and Group III, HFCS+Mel. HFCS form F55 was prepared as a 20% fructose syrup solution. Rats in HFCS and HFCS+Mel groups were given drinking water for 10 weeks. Rats in the HFCS+Mel group have been given 10 mg/kg/day melatonin orally for the 6 weeks, in addition to HFCS 55. The Morris water maze (MWM) test was applied to all animals for 5 days to determine their learning and memory levels. After decapitation, one-half of the hippocampus samples were collected for western blot analysis, and another half of the tissues were collected for histopathological and immunohistochemical analyses. Results: In the HFCS group, there was a significant difference between the time to find the platform in the MWM test and time spent in the quadrant between days 1 and 5 (P=0. 037 and P=0. 001, respectively). In addition, a decreased level of MT1A receptor, TNF-α, , iNOS, osteopontin (OPN), and interleukin-6 (IL-6) expressions were significantly increased in the HFCS group. Melatonin treatment reversed MT1A receptor levels and TNF-α, , iNOS, OPN, and IL-6 expressions. During the histopathological examination, increased neuronal degenerations were observed in the HFCS group. Melatonin ameliorated these changes. Conclusion: Consumption of HFCS caused deterioration of learning and memory in adult rats. We suggest that melatonin is effective against learning and memory disorders.

Background: High-fructose corn syrup-55 (HFCS-55) is a common sweetener in the food industry. Recently, we have investigated and published the effects of uncontrolled long-term oral ingestion of 55-HFCS compared to sucrose on primary ovarian insufficiency in female rats. This study aimed to compare the effects of short-term controlled HFCS-55 administration with sucrose and its possible effects on the uterine and ovarian tissue of female rats compared to the long-term model. Materials and methods: According to OECD guideline (No. 407), 15 female rats were divided into three groups. The control group received distilled water,the second group received sucrose 75%,the third group received HFCS-55,1ml/100 g body weight, for 28 days by gavage. The pattern of energy intake, weight, behavioral changes, and indicators of biochemical and histopathology were evaluated on day 29. Results: There were no reports of death, or changes in energy intake, weight, and behavior. Out of lipid profile and biochemical factors, serum levels of uric acid and HDL in the HFCS-55 and sucrose groups were significantly reduced compared to the control. In the HFCS-55 group, cell apoptosis was recorded in the uterine tissue (similar to the 90-day study), and ovarian tissue congestion was reported like in the 90-day study. Conclusion: Results of our study compared to the 90-day study, indicate the vulnerability of the uterine and ovarian tissues caused by fructose. The possible damage risk of HFCS-55 on the uterus and ovary of women needs further epidemiological studies.