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Journal articles on the topic 'Isomaltulosa'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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1

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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2

Boyd, Bob. "Isomaltulose." Australian Prescriber 31, no. 1 (2008): 3–4. http://dx.doi.org/10.18773/austprescr.2008.003.

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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Kendall, Fiona, Olivia Marchand, Jillian Haszard, and Bernard Venn. "The Comparative Effect on Satiety and Subsequent Energy Intake of Ingesting Sucrose or Isomaltulose Sweetened Trifle: A Randomized Crossover Trial." Nutrients 10, no. 10 (2018): 1504. http://dx.doi.org/10.3390/nu10101504.

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The effect that blood glucose concentration has on feelings of satiety is unclear. Our aims were to assess satiety and subsequent energy intake following the ingestion of trifle sweetened with sucrose or isomaltulose whilst measuring plasma glucose concentration to confirm glycemic differences between trifles. Seventy-seven healthy adults participated in a double-blind crossover trial where trifle sweetened with sucrose or isomaltulose was consumed on separate days with a two-week washout. Blood was sampled at the baseline, 1 and 2 h postprandially, and satiety assessed using visual analogue s

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12

Sekartini, Rini, Tjhin Wiguna, Saptawati Bardosono, et al. "The effect of lactose–isomaltulose-containing growing-up milks on cognitive performance of Indonesian children: a cross-over study." British Journal of Nutrition 110, no. 6 (2013): 1089–97. http://dx.doi.org/10.1017/s0007114513000135.

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Glycaemic response to dietary carbohydrates might have an impact on cognitive performance. The present study investigated the effects of growing-up milks (GUM) with isomaltulose and extra minerals and vitamins or lower protein content on cognitive parameters in children aged 5–6 years. In a blinded, partly randomised, controlled, cross-over study, four GUM were provided, each taken over 14 d (2 × 200 ml/d): standard (Std) GUM; Std GUM+5 g isomaltulose (Iso-5 GUM); Iso-5 GUM with 26 % less protein (Iso-5 LP GUM); Std GUM with 2·5 g isomaltulose and extra Mg, Zn, Se, D3, B1, B2, B12, folic acid

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13

Rubio-Arraez, Susana, Carme Benavent, María Dolores Ortolá, and María Luisa Castelló. "Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly." Journal of Food Quality 2018 (2018): 1–7. http://dx.doi.org/10.1155/2018/8412017.

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The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltu

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14

Crha, Tomáš, and Jiří Pazourek. "Rapid HPLC Method for Determination of Isomaltulose in the Presence of Glucose, Sucrose, and Maltodextrins in Dietary Supplements." Foods 9, no. 9 (2020): 1164. http://dx.doi.org/10.3390/foods9091164.

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This paper presents a rapid HPLC method for the separation of isomaltulose (also known as Palatinose) from other common edible carbohydrates such as sucrose, glucose, and maltodextrins, which are commonly present in food and dietary supplements. This method was applied to determine isomaltulose in selected food supplements for special diets and athletic performance. Due to the selectivity of the separation system, this method can also be used for rapid profiling analysis of mono-, di-, and oligosaccharides in food.

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15

Liu, Li, Shuhuai Yu, and Wei Zhao. "A Novel Sucrose Isomerase Producing Isomaltulose from Raoultella terrigena." Applied Sciences 11, no. 12 (2021): 5521. http://dx.doi.org/10.3390/app11125521.

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Isomaltulose is widely used in the food industry as a substitute for sucrose owing to its good processing characteristics and physicochemical properties, which is usually synthesized by sucrose isomerase (SIase) with sucrose as substrate. In this study, a gene pal-2 from Raoultella terrigena was predicted to produce SIase, which was subcloned into pET-28a (+) and transformed to the E. coli system. The purified recombinant SIase Pal-2 was characterized in detail. The enzyme is a monomeric protein with a molecular weight of approximately 70 kDa, showing an optimal temperature of 40 °C and optima

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16

Kunz, Markwart, Hanjo Puke, and Carla Recker. "Katalytische Oxidation von Isomaltulose." Chemie Ingenieur Technik 67, no. 7 (1995): 836–42. http://dx.doi.org/10.1002/cite.330670704.

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17

Noll-Borchers, M., and K. Buchholz. "Kinetics and yields of 3-keto-isomaltulose by microbial oxidation of isomaltulose." Biotechnology Letters 15, no. 2 (1993): 139–44. http://dx.doi.org/10.1007/bf00133013.

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18

Bach, Cao Xuan, Dang Thi Kim Anh, Nguyen Thanh Thuy, Truong Tu Anh, Nguyen Thi Dieu Linh, and Vu Nguyen Thanh. "Cloning of sucrose isomerase encoding gene from Klebsiella singaporensis ISB-36 and its expression in Pichia pastoris." Vietnam Journal of Biotechnology 17, no. 4 (2020): 749–56. http://dx.doi.org/10.15625/1811-4989/17/4/14722.

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Given potential health benefits including low glycemic index, tooth friendly, suitable to infants, elderly and diabetic patients, isomaltulose was considered as a promising alternative sweetener to sucrose. Due to the presence of liposaccharide endotoxin in Serratia plymuthica CBS 574.44, a Gram-negative bacterium, and minute amount of formaldehyde carried over, purification of isomaltulose requires rigorous controls in industry. To reduce the cost associated with product purification, here we propose the use of recombinant enzyme in isomaltulose production. The mature gene coding for sucrose

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19

Oosthuyse, Tanja, Matthew Carstens, and Aletta M. E. Millen. "Ingesting Isomaltulose Versus Fructose-Maltodextrin During Prolonged Moderate-Heavy Exercise Increases Fat Oxidation but Impairs Gastrointestinal Comfort and Cycling Performance." International Journal of Sport Nutrition and Exercise Metabolism 25, no. 5 (2015): 427–38. http://dx.doi.org/10.1123/ijsnem.2014-0178.

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Certain commercial carbohydrate replacement products include slowly absorbed carbohydrates such as isomaltulose. Few studies have investigated the metabolic effects of ingesting isomaltulose during exercise and none have evaluated exercise performance and gastrointestinal comfort. Nine male cyclists participated postprandially during three trials of 2-h steady-state (S-S) exercise (60% Wmax) followed by a 16 km time trial (TT) while ingesting 63 g∙h-1 of either, 0.8:1 fructose: maltodextrin (F:M) or isomaltulose (ISO) or placebo-flavored water (PL). Data were analyzed by magnitude-based infere

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20

Zhang, Daohai, Nan Li, Shee-Mei Lok, Lian-Hui Zhang, and Kunchithapadam Swaminathan. "Isomaltulose Synthase (PalI) ofKlebsiellasp. LX3." Journal of Biological Chemistry 278, no. 37 (2003): 35428–34. http://dx.doi.org/10.1074/jbc.m302616200.

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21

Chhetham, Peter S. J., Christine Garrett, and Jeremy Clark. "Isomaltulose production using immobilized cells." Biotechnology and Bioengineering 27, no. 4 (1985): 471–81. http://dx.doi.org/10.1002/bit.260270412.

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22

Sawale, Pravin D., Ashish M. Shendurse, Maneesha S. Mohan, and G. R. Patil. "Isomaltulose (Palatinose) – An emerging carbohydrate." Food Bioscience 18 (June 2017): 46–52. http://dx.doi.org/10.1016/j.fbio.2017.04.003.

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23

Kashimura, J., M. Kimura, and Y. Itokawa. "The effects of isomaltulose, isomalt, and isomaltulose-based oligomers on mineral absorption and retention." Biological Trace Element Research 54, no. 3 (1996): 239–50. http://dx.doi.org/10.1007/bf02784435.

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24

Mateo-Gallego, Rocío, Isabel Moreno-Indias, Ana M. Bea, et al. "An alcohol-free beer enriched with isomaltulose and a resistant dextrin modulates gut microbiome in subjects with type 2 diabetes mellitus and overweight or obesity: a pilot study." Food & Function 12, no. 8 (2021): 3635–46. http://dx.doi.org/10.1039/d0fo03160g.

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An alcohol-free beer including the substitution of regular carbohydrates for low doses of isomaltulose and maltodextrin within meals significantly impacts gut microbiota in diabetic subjects with overweight or obesity.

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25

Watzlawick, Hildegard, and Ralf Mattes. "Gene Cloning, Protein Characterization, and Alteration of Product Selectivity for the Trehalulose Hydrolase and Trehalulose Synthase from “Pseudomonas mesoacidophila” MX-45." Applied and Environmental Microbiology 75, no. 22 (2009): 7026–36. http://dx.doi.org/10.1128/aem.01781-09.

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ABSTRACT The naturally occurring structural isomer of sucrose, trehalulose, is produced by sucrose isomerase (SI). Screening of chromosomal DNA from “Pseudomonas mesoacidophila” MX-45 with an SI-specific probe facilitated the cloning of two adjacent gene homologs, mutA and mutB. Both genes were expressed separately in E scherichia c oli, and their enzyme products were characterized. MutA hydrolyzed the substrates trehalulose, isomaltulose, and sucrose into glucose and fructose. Due to its highest activity on trehalulose, MutA was referred to as trehalulase. m utB encodes the SI (trehalulose sy

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26

Noll-Borchers, M., and M. Kunz. "From 3′-Keto-Isomaltulose to Polymers." Journal of Carbohydrate Chemistry 13, no. 8 (1994): 1215–23. http://dx.doi.org/10.1080/07328309408011860.

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27

Shyam, Sangeetha, Amutha Ramadas, and Sui Kiat Chang. "Isomaltulose: Recent evidence for health benefits." Journal of Functional Foods 48 (September 2018): 173–78. http://dx.doi.org/10.1016/j.jff.2018.07.002.

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28

McAllister, M., C. T. Kelly, E. Doyle, and W. M. Fogarty. "The isomaltulose synthesising enzyme ofSerratia plymuthica." Biotechnology Letters 12, no. 9 (1990): 667–72. http://dx.doi.org/10.1007/bf01088191.

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29

Keesing, Celeste, Brianna Mills, Charlene Rapsey, Jillian Haszard, and Bernard Venn. "Cognitive Performance Following Ingestion of Glucose–Fructose Sweeteners That Impart Different Postprandial Glycaemic Responses: A Randomised Control Trial." Nutrients 11, no. 11 (2019): 2647. http://dx.doi.org/10.3390/nu11112647.

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We aimed to investigate the isolated effect of glycaemia on cognitive test performance by using beverages sweetened with two different glucose–fructose disaccharides, sucrose and isomaltulose. In a randomised crossover design, 70 healthy adults received a low-glycaemic-index (GI) isomaltulose and sucralose beverage (GI 32) and a high-GI sucrose beverage (GI 65) on two occasions that were separated by two weeks. Following beverage ingestion, declarative memory and immediate word recall were examined at 30, 80 and 130 min. At 140 min, executive function was tested. To confirm that the glycaemic

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30

Ooshima, T., A. Izumitani, T. Takei, T. Fujiwara, and S. Sobue. "Plaque Formation of Dietary Isomaltulose in Humans." Caries Research 24, no. 1 (1990): 48–51. http://dx.doi.org/10.1159/000261238.

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31

Wu, Luguang, and Robert G. Birch. "Isomaltulose Is Actively Metabolized in Plant Cells." Plant Physiology 157, no. 4 (2011): 2094–101. http://dx.doi.org/10.1104/pp.111.189001.

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32

Viollet-Courtens, E., L. Cottier, and G. Descotes. "CHEMICAL OXIDATION OF ISOMALTULOSE AND METHYL ISOMALTULOSIDES." Journal of Carbohydrate Chemistry 20, no. 9 (2001): 867–76. http://dx.doi.org/10.1081/car-100108663.

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33

Cartarius, R., T. Krause, and H. Vogel. "Katalysatorentwicklung für die reduktive Aminierung von Isomaltulose." Chemie Ingenieur Technik 74, no. 6 (2002): 869–75. http://dx.doi.org/10.1002/1522-2640(200206)74:6<869::aid-cite869>3.0.co;2-x.

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34

Cho, Mee-Hyun, Sang-Eun Park, Jin Kyu Lim, et al. "Conversion of sucrose into isomaltulose by Enterobacter sp. FMB1, an isomaltulose-producing microorganism isolated from traditional Korean food." Biotechnology Letters 29, no. 3 (2006): 453–58. http://dx.doi.org/10.1007/s10529-006-9257-6.

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35

Zhang, Daohai, Xianzhen Li, and Lian-Hui Zhang. "Isomaltulose Synthase from Klebsiella sp. Strain LX3: Gene Cloning and Characterization and Engineering of Thermostability." Applied and Environmental Microbiology 68, no. 6 (2002): 2676–82. http://dx.doi.org/10.1128/aem.68.6.2676-2682.2002.

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ABSTRACT The gene (palI) encoding isomaltulose synthase (PalI) from a soil bacterial isolate, Klebsiella sp. strain LX3, was cloned and characterized. PalI converts sucrose into isomaltulose, trehalulose, and trace amounts of glucose and fructose. Sequence domain analysis showed that PalI contains an α-amylase domain and (β/α)8-barrel structures, suggesting that it belongs to the α-amylase family. Sequence alignment indicated that the five amino acid residues of catalytic importance in α-amylases and glucosyltransferases (Asp241, Glu295, Asp369, His145, and His368) are conserved in PalI. Purif

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36

Sasagawa, Katsumi, Shigeru Mineo, Masao Hirayama, and Shinji Sato. "Sustained Effect of Isomaltulose on Satiety in Rats." Nippon Eiyo Shokuryo Gakkaishi 66, no. 6 (2013): 301–7. http://dx.doi.org/10.4327/jsnfs.66.301.

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37

Periche, A., A. Heredia, I. Escriche, A. Andrés, and M. L. Castelló. "Potential use of isomaltulose to produce healthier marshmallows." LWT - Food Science and Technology 62, no. 1 (2015): 605–12. http://dx.doi.org/10.1016/j.lwt.2014.12.024.

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38

Xu, Zheng, Sha Li, Jie Li, et al. "The Structural Basis of Erwinia rhapontici Isomaltulose Synthase." PLoS ONE 8, no. 9 (2013): e74788. http://dx.doi.org/10.1371/journal.pone.0074788.

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39

Trombotto, Stéphane, Estelle Violet-Courtens, Louis Cottier, and Yves Queneau. "Oxidation of Two Major Disaccharides: Sucrose and Isomaltulose." Topics in Catalysis 27, no. 1-4 (2004): 31–37. http://dx.doi.org/10.1023/b:toca.0000013538.95133.78.

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40

Cartarius, Ralph, Torsten Krause, and Herbert Vogel. "Bioabbaubare Tenside durch heterogenkatalysierte reduktive Aminierung von Isomaltulose." Chemie Ingenieur Technik 73, no. 1-2 (2001): 118–23. http://dx.doi.org/10.1002/1522-2640(200101)73:1/2<118::aid-cite118>3.0.co;2-#.

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41

Basnayake, Shiromani W. V., Terrance C. Morgan, Luguang Wu, and Robert G. Birch. "Field performance of transgenic sugarcane expressing isomaltulose synthase." Plant Biotechnology Journal 10, no. 2 (2011): 217–25. http://dx.doi.org/10.1111/j.1467-7652.2011.00655.x.

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42

Park, Yong K., Regina T. Uekane, and Antonio M. Pupin. "Conversion of sucrose to isomaltulose by microbial glucosyltransferase." Biotechnology Letters 14, no. 7 (1992): 547–51. http://dx.doi.org/10.1007/bf01023938.

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43

Cartarius, R., T. Krause, and H. Vogel. "Catalyst Development for the Reductive Amination of Isomaltulose." Engineering in Life Sciences 3, no. 8 (2003): 327–33. http://dx.doi.org/10.1002/elsc.200303010.

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44

Angarita Dávila, Lisse, Valmore Bermúdez, Daniel Aparicio, et al. "Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study." Nutrients 11, no. 7 (2019): 1477. http://dx.doi.org/10.3390/nu11071477.

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Oral diabetes-specific nutritional supplements (ONS-D) induce favourable postprandial responses in subjects with type 2 diabetes (DM2), but they have not been correlated yet with incretin release and subjective appetite (SA). This randomised, double-blind, cross-over study compared postprandial effects of ONS-D with isomaltulose and sucromalt versus standard formula (ET) on glycaemic index (GI), insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP-1) and SA in 16 individuals with DM2. After overnight fasting, subjects consumed a portion of supplements conta

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45

Tan, Jia-Neng, Mohammed Ahmar, and Yves Queneau. "Glucosyloxymethylfurfural (GMF): a creative renewable scaffold towards bioinspired architectures." Pure and Applied Chemistry 87, no. 8 (2015): 827–39. http://dx.doi.org/10.1515/pac-2015-0202.

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AbstractGlucosyloxymethylfurfural (GMF) is the glucosylated analogue of hydroxymethylfurfural (HMF), and is obtained in one step from the very available disaccharide isomaltulose. This account gives an overview on the preparation and the uses of GMF towards architectures containing a carbohydrate moiety and shows that rather elaborated targets can be synthesized from GMF in very short sequences. A special focus is made on carbon–carbon formation on the aldehyde group leading to new biobased acrylic derivatives by the Baylis–Hillman reaction.

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Tan, Wei, Sze-Yen Tan, and Christiani Henry. "Ethnic Variability in Glycemic Response to Sucrose and Isomaltulose." Nutrients 9, no. 4 (2017): 347. http://dx.doi.org/10.3390/nu9040347.

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Maresch, Constanze Christin, Sebastian Friedrich Petry, Stephan Theis, Anja Bosy-Westphal, and Thomas Linn. "Low Glycemic Index Prototype Isomaltulose—Update of Clinical Trials." Nutrients 9, no. 4 (2017): 381. http://dx.doi.org/10.3390/nu9040381.

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Lina, B. A. R., A. E. Smits-Van Prooije, and D. H. Waalkens-Berendsen. "Embryotoxicity/teratogenicity study with isomaltulose (Palatinose®) in rats." Food and Chemical Toxicology 35, no. 3-4 (1997): 309–14. http://dx.doi.org/10.1016/s0278-6915(97)00010-0.

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Li, Xianzhen, Daohai Zhang, Feng Chen, Jie Ma, Yihu Dong, and Lianhui Zhang. "Klebsiella singaporensis sp. nov., a novel isomaltulose-producing bacterium." International Journal of Systematic and Evolutionary Microbiology 54, no. 6 (2004): 2131–36. http://dx.doi.org/10.1099/ijs.0.02690-0.

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Abstract:

Cells of strain LX3T, isolated from soil, were Gram-negative, facultatively anaerobic, non-motile, capsulated and non-endospore-forming straight rods, able to grow at 10 °C, unable to produce gas from lactose at 45 °C and unable to produce indole. The isolate converted sucrose to isomaltulose and did not produce detectable glucose by-products. The G+C content of the DNA was 56·4 mol%. Furthermore, comparison of 16S rRNA and rpoB gene sequences showed that the isolate clearly belongs to the genus Klebsiella. The closest phylogenetic relative was Klebsiella pneumoniae, there being 99·3 and 97·5

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Viollet-Courtens, E., L. Cottier, and G. Descotes. "ChemInform Abstract: Chemical Oxidation of Isomaltulose and Methyl Isomaltulosides." ChemInform 33, no. 25 (2010): no. http://dx.doi.org/10.1002/chin.200225190.

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