Relevant bibliographies by topics / Isomaltulosa

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Isomaltulosa'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Isomaltulosa"

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Yang, Zhan-Dong, Yi-Shan Guo, Jun-Sheng Huang, et al. "Isomaltulose Exhibits Prebiotic Activity, and Modulates Gut Microbiota, the Production of Short Chain Fatty Acids, and Secondary Bile Acids in Rats." Molecules 26, no. 9 (2021): 2464. http://dx.doi.org/10.3390/molecules26092464.

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In vitro experiments have indicated prebiotic activity of isomaltulose, which stimulates the growth of probiotics and the production of short chain fatty acids (SCFAs). However, the absence of in vivo trials undermines these results. This study aims to investigate the effect of isomaltulose on composition and functionality of gut microbiota in rats. Twelve Sprague–Dawley rats were divided into two groups: the IsoMTL group was given free access to water containing 10% isomaltulose (w/w), and the control group was treated with normal water for five weeks. Moreover, 16S rRNA sequencing showed tha
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Boyd, Bob. "Isomaltulose." Australian Prescriber 31, no. 1 (2008): 3–4. http://dx.doi.org/10.18773/austprescr.2008.003.

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van Can, Judith G. P., T. Herman IJzerman, Luc J. C. van Loon, Fred Brouns, and Ellen E. Blaak. "Reduced glycaemic and insulinaemic responses following isomaltulose ingestion: implications for postprandial substrate use." British Journal of Nutrition 102, no. 10 (2009): 1408–13. http://dx.doi.org/10.1017/s0007114509990687.

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The impact of slow digestible sources of dietary carbohydrate in reducing the risk of developing obesity and related metabolic disorders is unclear. The aim of the present study was to compare the postprandial metabolic response to the ingestion of sucrose v. isomaltulose. We hypothesised that the reduced digestion and absorption rate of isomaltulose would result in lower glycaemic and insulinaemic responses when compared with the ingestion of sucrose, leading to greater postprandial fat oxidation rates. In a randomised, single-blind, cross-over study, ten overweight subjects ingested two diff
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Wang, Zhi-Peng, Qin-Qing Wang, Song Liu, Xiao-Fang Liu, Xin-Jun Yu, and Yun-Lin Jiang. "Efficient Conversion of Cane Molasses Towards High-Purity Isomaltulose and Cellular Lipid Using an Engineered Yarrowia lipolytica Strain in Fed-Batch Fermentation." Molecules 24, no. 7 (2019): 1228. http://dx.doi.org/10.3390/molecules24071228.

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: Cane molasses is one of the main by-products of sugar refineries, which is rich in sucrose. In this work, low-cost cane molasses was introduced as an alternative substrate for isomaltulose production. Using the engineered Yarrowia lipolytica, the isomaltulose production reached the highest (102.6 g L−1) at flask level with pretreated cane molasses of 350 g L−1 and corn steep liquor of 1.0 g L−1. During fed-batch fermentation, the maximal isomaltulose concentration (161.2 g L−1) was achieved with 0.96 g g−1 yield within 80 h. Simultaneously, monosaccharides were completely depleted, harvestin
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Kawaguti, Haroldo Yukio, Priscila Hoffmann Carvalho, Joelise Alencar Figueira, and Hélia Harumi Sato. "Immobilization of Erwinia sp. D12 Cells in Alginate-Gelatin Matrix and Conversion of Sucrose into Isomaltulose Using Response Surface Methodology." Enzyme Research 2011 (July 12, 2011): 1–8. http://dx.doi.org/10.4061/2011/791269.

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Isomaltulose is a noncariogenic reducing disaccharide and also a structural isomer of sucrose and is used by the food industry as a sucrose replacement. It is obtained through enzymatic conversion of microbial sucrose isomerase. An Erwinia sp. D12 strain is capable of converting sucrose into isomaltulose. The experimental design technique was used to study the influence of immobilization parameters on converting sucrose into isomaltulose in a batch process using shaken Erlenmeyer flasks. We assessed the effect of gelatin and transglutaminase addition on increasing the reticulation of granules
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Kim, Yonghwan, Bong-Seong Koo, Hyeon-Cheol Lee, and Youngdae Yoon. "Improved production of isomaltulose by a newly isolated mutant of Serratia sp. cells immobilized in calcium alginate." Canadian Journal of Microbiology 61, no. 3 (2015): 193–99. http://dx.doi.org/10.1139/cjm-2014-0493.

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Isomaltulose, also known as palatinose, is produced by sucrose isomerase and has been highlighted as a sugar substitute due to a number of advantageous properties. For the massive production of isomaltulose, high resistance to sucrose and stability of sucrose isomerase as well as sucrose conversion yields would be critical factors. We describe a series of screening procedures to isolate the mutant strain of Serratia sp. possessing enhanced isomaltulose production with improved stability. The new Serratia sp. isolated from a series of screening procedures allowed us to produce isomaltulose from
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Wang, Zhi-Peng, Lin-Lin Zhang, Song Liu, Xiao-Yan Liu, and Xin-Jun Yu. "Whole Conversion of Soybean Molasses into Isomaltulose and Ethanol by Combining Enzymatic Hydrolysis and Successive Selective Fermentations." Biomolecules 9, no. 8 (2019): 353. http://dx.doi.org/10.3390/biom9080353.

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Isomaltulose is mainly produced from sucrose by microbial fermentation, when the utilization of sucrose contributes a high production cost. To achieve a low-cost isomaltulose production, soy molasses was introduced as an alternative substrate. Firstly, α-galactosidase gene from Rhizomucor miehei was expressed in Yarrowia lipolytica, which then showed a galactosidase activity of 121.6 U/mL. Under the effects of the recombinant α-galactosidase, most of the raffinose-family oligosaccharides in soy molasses were hydrolyzed into sucrose. Then the soy molasses hydrolysate with high sucrose content (
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Otsuka, Junto, Yumi Okamoto, Naoto Fujii, et al. "Effects of Isomaltulose Ingestion on Thermoregulatory Responses during Exercise in a Hot Environment." International Journal of Environmental Research and Public Health 18, no. 11 (2021): 5760. http://dx.doi.org/10.3390/ijerph18115760.

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Isomaltulose is a low glycemic and insulinemic carbohydrate available as a constituent of sports drinks. However, it remains unclear whether thermoregulatory responses (sweating and cutaneous vasodilation) after isomaltulose drink ingestion differ from those of sucrose and water during exercise in a hot environment. Ten young healthy males consumed 10% sucrose, 10% isomaltulose, or water drinks. Thirty-five minutes after ingestion, they cycled for fifteen minutes at 75% peak oxygen uptake in a hot environment (30 °C, 40% relative humidity). Sucrose ingestion induced greater blood glucose conce
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de Groot, Eric, Lisa Schweitzer, and Stephan Theis. "Efficacy of Isomaltulose Compared to Sucrose in Modulating Endothelial Function in Overweight Adults." Nutrients 12, no. 1 (2020): 141. http://dx.doi.org/10.3390/nu12010141.

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Hyperglycemia is linked to impaired arterial endothelial function (EF), an early sign of cardiovascular disease. We compared the efficacy of low-glycemic index isomaltulose (Palatinose™) with that of sucrose in modulating EF, as assessed by flow-mediated dilation (FMD). In this double-blinded cross-over study, 80 overweight mildly hypertensive subjects were randomized to receive 50 g of either isomaltulose or sucrose. On two non-consecutive days, brachial artery ultrasound FMD scans were obtained prior to and hourly (T0–T3) after carbohydrate load. Blood was drawn immediately after scanning. G
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Wu, Luguang, and Robert G. Birch. "Characterization of the Highly Efficient Sucrose Isomerase from Pantoea dispersa UQ68J and Cloning of the Sucrose Isomerase Gene." Applied and Environmental Microbiology 71, no. 3 (2005): 1581–90. http://dx.doi.org/10.1128/aem.71.3.1581-1590.2005.

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ABSTRACT Sucrose isomerase (SI) genes from Pantoea dispersa UQ68J, Klebsiella planticola UQ14S, and Erwinia rhapontici WAC2928 were cloned and expressed in Escherichia coli. The predicted products of the UQ14S and WAC2928 genes were similar to known SIs. The UQ68J SI differed substantially, and it showed the highest isomaltulose-producing efficiency in E. coli cells. The purified recombinant WAC2928 SI was unstable, whereas purified UQ68J and UQ14S SIs were very stable. UQ68J SI activity was optimal at pH 5 and 30 to 35°C, and it produced a high ratio of isomaltulose to trehalulose (>22:1)
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Dissertations / Theses on the topic "Isomaltulosa"

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Peinado, Pardo Irene. "Estudio de utilización de isomaltulosa en el desarrollo de productos untables de fresa de bajo indice glicémico." Doctoral thesis, Universitat Politècnica de València, 2011. http://hdl.handle.net/10251/11671.

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Cada vez es más habitual la demanda de alimentos que no provoquen ciertos efectos indeseables relacionados, por ejemplo con el consumo de azúcar, como pueden ser el desarrollo de caries o la diabetes. Junto a esto, el hecho de que la población sepa apreciar los continuos avances en la mejora de la calidad organoléptica y su contenido nutricional, lleva a la industria agroalimentaria al desarrollo de nuevos productos que satisfagan todas las expectativas del consumidor. La existencia en el mercado de nuevos carbohidratos funcionales que pueden sustituir la sacarosa permite desarrollar y/o refor
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Rosa, Barbosa Estela María. "ESTUDIO DE LA UTILIZACIÓN DE ISOMALTULOSA EN EL DESARROLLO DE PRODUCTOS UNTABLES DE TOMATE DE BAJO ÍNDICE GLICÉMICO." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/62580.

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[EN] The current tendency by consumers towards healthier products, which also offer a functional added value as a high content in vitamins and antioxidants, has made the development of new products one of the priorities of the food industry. In this sense, the development of spreadable products from fruits or vegetables and healthier sucrose replacers such as fructose and isomaltulose, with a low glycemic index, represent an attractive alternative to boost the sector of products processed from fruit and vegetables. Furthermore, isomaltulose does not produce tooth decay, so the interest in the
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Periche, Santamaría Angela. "STEVIA Y OTROS EDULCORANTES SALUDABLES EN LA FORMULACION DE GOLOSINAS FUNCIONALES: IMPLICACIONES TECNOLÓGICAS Y DE CALIDAD." Doctoral thesis, Editorial Universitat Politècnica de València, 2015. http://hdl.handle.net/10251/45995.

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Pese a que las golosinas no son un producto imprescindible en la dieta, no hay que duda de que su consumo está muy generalizado tanto en la población infantil como en la adulta. Sin embargo, su ingesta elevada está relacionada con problemas de sobrepeso, caries y elevado índice glicémico. Para contrarrestar estos problemas se ha invertido mucho esfuerzo en el desarrollo de productos dietéticos. Para ello, se sustituyen los azúcares convencionales por edulcorantes artificiales que dan lugar a productos hipocalóricos, pero que presentan otros problemas relacionados con su efecto laxante y con un
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Hübner, Britta. "Herstellung von Tensiden durch Aminierung von Isomaltulose." [S.l. : s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=976589052.

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Sanchayan, Ragunathan. "Bioabbaubare Tenside durch reduktive Aminierung von Isomaltulose." Phd thesis, [S.l. : s.n.], 2005. https://tuprints.ulb.tu-darmstadt.de/586/1/Dissertation.pdf.

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Die vorliegende Arbeit behandelt die heterogen katalysierte reduktive Aminierung von Isomaltulose mit n-Dodecylamin. Ziel der Arbeit ist die Entwicklung eines technischen Verfahrens zur Herstellung bioabbaubarer Tenside aus Nachwachsenden Rohstoffen. Die früheren Untersuchungen haben gezeigt, dass diese Reaktion unter Verwendung eines Palladium-Aktivkohle-Suspensionkatalysators viel versprechende Umsätze und Selektivitäten aufwies. Das Haupthindernis einer technischen Realisierung des Verfahrens war jedoch die zu schnelle Desaktivierung des Katalysators durch Belegung der Katalysatoroberfläche
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Kawaguti, Haroldo Yukio. "Conversão enzimatica da sacarose em isomaltulose." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254344.

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Orientador : Helia Harumi Sato<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T02:25:10Z (GMT). No. of bitstreams: 1 Kawaguti_HaroldoYukio_D.pdf: 24058276 bytes, checksum: a6cb1016d8d9d61e1418acf5a2867097 (MD5) Previous issue date: 2007<br>Resumo: A isomaltulose é um dissacarídeo redutor, isômero da sacarose, que possui um sabor adocicado suave e propriedades físicas e sensoriais muito similares, que tem sido considerado um substituto promissor da sacarose na indústria de alimentos, devido a algumas carac
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Contesini, Fabiano Jares. "Caracterização e imobilização da glicosiltransferase de Erwinia sp. D12 que converte sacarose em isomaltulose." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254332.

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Orientador: Helia Harumi Sato<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-12T20:00:55Z (GMT). No. of bitstreams: 1 Contesini_FabianoJares_M.pdf: 1094439 bytes, checksum: 9f9e34abfc4a94978b97e21b2b7168c1 (MD5) Previous issue date: 2009<br>Resumo: A isomaltulose é um dissacarídeo redutor, isômero da sacarose, com propriedades interessantes para a indústria de alimentos. Este açúcar apresenta propriedades similares às da sacarose, entretanto, apresenta baixo potencial cariogênico e baixo índice glicê
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Carvalho, Priscila Hoffmann 1983. "Conversão de sacarose em isomaltulose e trealulose utilizando-se células de Serratia plymuthica ATCC 15928 livres e imobilizadas em diferentes matrizes com adição de transglutaminase." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254359.

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Orientador: Hélia Harumi Sato<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-23T16:00:04Z (GMT). No. of bitstreams: 1 Carvalho_PriscilaHoffmann_D.pdf: 4102242 bytes, checksum: 1496382da70a395d87d5c8536317d42d (MD5) Previous issue date: 2013<br>Resumo: A isomaltulose e a trealulose são dissacarídeos isômeros estruturais, que podem ser obtidos a partir da sacarose utilizando-se glicosiltransferase bacteriana. Esses dissacarídeos são considerados açúcares alternativos de grande potencial para uso nas indústria
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Orsi, Daniela Castilho. "Produção de isomaltulose a partir de sacarose utilizando a bacteria Serratia plymuthica." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254328.

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Orientador: Helia Harumi Sato<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-12T13:27:08Z (GMT). No. of bitstreams: 1 Orsi_DanielaCastilho_D.pdf: 2624783 bytes, checksum: add51ff0035724efe97b8947a93c9d67 (MD5) Previous issue date: 2008<br>Resumo: A sacarose é o principal açúcar utilizado no processamento de alimentos, contudo, o consumo excessivo e não balanceado de alimentos com alto teor de sacarose contribui para a prevalência de doenças como obesidade e cáries dentárias. Nas últimas décadas, tem ocorrid
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Pierre, Ronan. "Valorisation chimique du saccharose et autres disaccharides." Lyon 1, 2004. http://www.theses.fr/2004LYO10167.

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Dans un contexte de raréfaction des ressources pétrolières, il est essentiel d'établir de nouvelles voies d'accès aux produits d'usage courant ainsi qu'à des produits de spécialités à partir de matières premières renouvelables issues de la biomasse. Des possibilités de valorisation chimique du saccharose et d'autres disaccharides largement disponibles comme l'isomaltulose ont été étudiées. Des monohydroxyalhyléthers de saccharose tensioactifs ont été préparés par ouverture nucléophile d'un époxyde gras et leurs propriétés physico-chimiques ont été évaluées. Une étude mécanistique approfondie a
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Book chapters on the topic "Isomaltulosa"

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Sentko, Anke, and Ingrid Willibald-Ettle. "Isomaltulose." In Sweeteners and Sugar Alternatives in Food Technology. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118373941.ch18.

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Schomburg, Dietmar, and Dörte Stephan. "Isomaltulose synthase." In Enzyme Handbook 17. Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-642-58969-0_62.

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Cheetham, Peter S. J., and Christopher Bucke. "Production of Isomaltulose Using Immobilized Bacterial Cells." In Carbohydrate Biotechnology Protocols. Humana Press, 1999. http://dx.doi.org/10.1007/978-1-59259-261-6_20.

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Bracho-Oliveros, Juan Pablo, Andrea Carolina Ramirez-Gutierrez, Gaston Ezequiel-Ortiz, Juan Carlos Contreras-Esquivel, and Sebastian Fernando Cavalitto. "Isomaltulose: The Next Sweetener, A Quick Review." In Food Product Optimization for Quality and Safety Control. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003003144-12.

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Liu, Huijie, Xueyan Xing, Fuping Lu, and Yu Li. "Functional Modification of the Substrate-Binding Site for Isomaltulose Production Based on Predicted Structure of Sucrose Isomerase from Pantoea dispersa UQ68 J." In Lecture Notes in Electrical Engineering. Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-4801-2_6.

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"Isomaltulose." In Alternative Sweeteners. CRC Press, 2016. http://dx.doi.org/10.1201/b11242-27.

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Cheetham, Peter S. J. "[40] Production of isomaltulose using immobilized microbial cells." In Immobilized Enzymes and Cells, Part C. Elsevier, 1987. http://dx.doi.org/10.1016/s0076-6879(87)36042-2.

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"Exercise physiology: isomaltulose improves post-exercise glycaemia by reducing carbohydrate oxidation in type 1 diabetes." In The Research Process in Sport, Exercise and Health. Routledge, 2013. http://dx.doi.org/10.4324/9780203126394-20.

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Conference papers on the topic "Isomaltulosa"

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Azevedo de Lucena, Fernando, Weysser Felipe Cândido de Souza, Isabela Pereira, Laésio Martins, Ruann Janser Soares de Castro, and Hélia Harumi Sato. "PRODUÇÃO DE ISOMALTULOSE A PARTIR DE SACAROSE UTILIZANDO MICRO-ORGANISMOS PRODUTORES DE GLICOSILTRANSFERASES, EM PROCESSO DE BATELADA." In V ENCONTRO NACIONAL DA AGROINDúSTRIA. Galoa, 2019. http://dx.doi.org/10.17648/enag-2019-115095.

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Moeis, Maelita R., Liska Berlian, Sony Suhandono, Alex Prima, Eli Komalawati, and Tati Kristianti. "Cloning and construction of recombinant palI gene from Klebsiella oxytoca on pET-32b into E. coli BL21 (DE3) pLysS for production of isomaltulose, a new generation of sugar." In 4TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND NATURAL SCIENCES (ICMNS 2012): Science for Health, Food and Sustainable Energy. AIP Publishing LLC, 2014. http://dx.doi.org/10.1063/1.4868789.

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