Christina Othon and Erika Taylor, along with physics graduate student Nimesh Shukla, Lee Chen ’15, Inha Cho ’15 and Erin Cohn ’15, are the co-authors of a paper titled “Sucralose Destabilization of Protein Structure” published in The Journal of Physical Chemistry Letters, March 2015. Othon is assistant professor of physics and was PI on the paper. Taylor is assistant professor of chemistry, assistant professor of environmental studies.
Sucralose is a commonly employed artificial sweetener that behaves very differently than its natural disaccharide counterpart, sucrose, in terms of its interaction with biomolecules. This research suggests that people may need to think about the impact of sucralose (a.k.a. Splenda) on their proteins.
Watch Othon explain associated research in this video. She speaks around the 34 minute mark.