Consumption of Artificial Sweetener Acesulfame Potassium Increases Preterm Risk and Uterine Contraction with Calcium Influx Increased via Myosin Light Chain Kinase–Myosin Light Chain 20 Related Signaling Pathway

Yi Fen Chiang, Hsin Yuan Chen, Yu Han Lai, Mohamed Ali, Yang Ching Chen, Shih Min Hsia

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

Scope: The consumption of artificial sweeteners has been rapidly increasing, with potentially hazardous effects on human reproduction. This study aims to explore the effect of Acesulfame Potassium (Ace K) and its potential mechanism to induce uterine contraction through in vitro, ex vivo, in vivo, and clinical observation studies. Methods and results: Used ex vivo and in vitro studies to analyze its effect on uterine contraction and involved signaling pathway. Used the long-term, high-dose exposure to examine Ace K's affection for contractive-related protein expression. By involving a cohort of 613 participants, to assess the dose-responsiveness of Ace K consumption and calculate the odd ratio of Ace K consumption and the relationship with preterm risk. Animal studies show increasing uterine contraction, cytokine secretion, and altered contraction-related protein expression. Human data show that higher consumption of Ace K may be related to early delivery. Conclusion: Long-term high-dose exposure to Ace K can induce uterine hypercontraction, increase cytokine secretion, and alters contraction-related protein expression. These findings suggest that women who suffer from uterine hypercontraction causes painfulness should pay more attention to the zero- or low-calorie soft drinks or food products containing Ace K.

Original languageEnglish
Article number2200298
JournalMolecular Nutrition and Food Research
Volume66
Issue number20
DOIs
Publication statusPublished - Oct 2022

Keywords

  • acesulfame potassium
  • artificial sweetener
  • calcium influx
  • preterm risk
  • uterine contraction

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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