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Littérature scientifique sur le sujet « D-Allulose »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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Articles de revues sur le sujet "D-Allulose"

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Lee, Dayoun, Youngji Han, Eun-Young Kwon, and Myung-Sook Choi. "d-allulose Ameliorates Metabolic Dysfunction in C57BL/KsJ-db/db Mice." Molecules 25, no. 16 (2020): 3656. http://dx.doi.org/10.3390/molecules25163656.

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d-allulose is an uncommon sugar that provides almost no calories when consumed. Its sweetness is 70% that of sucrose. d-allulose is a metabolic regulator of glucose and lipid metabolism. However, few reports concerning its effect on diabetes and related metabolic disturbances in db/db mice are available. In this study, we evaluated d-allulose’s effect on hyperglycemia, hyperinsulinemia, diabetes and inflammatory responses in C57BL/KsJ-db/db mice. Mice were divided into normal diet, erythritol supplemented (5% w/w), and d-allulose supplemented (5% w/w) groups. Blood glucose and plasma glucagon

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Molonia, Maria Sofia, Federica Lina Salamone, Antonio Speciale, Antonella Saija, and Francesco Cimino. "D-Allulose Reduces Hypertrophy and Endoplasmic Reticulum Stress Induced by Palmitic Acid in Murine 3T3-L1 Adipocytes." International Journal of Molecular Sciences 25, no. 7 (2024): 4059. http://dx.doi.org/10.3390/ijms25074059.

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Natural rare sugars are an alternative category of sweeteners with positive physiologic and metabolic effects both in in vitro and animal models. D-allulose is a D-fructose epimer that combines 70% sucrose sweetness with the advantage of an extremely low energy content. However, there are no data about the effect of D-allulose against adipose dysfunction; thus, it remains to be confirmed whether D-allulose is useful in the prevention and in treatment of adipose tissue alterations. With this aim, we evaluated D-allulose’s preventive effects on lipid accumulation in 3T3-L1 murine adipocytes expo

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Xia, Yu, Qianqian Cheng, Wanmeng Mu, et al. "Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes." Foods 10, no. 9 (2021): 2186. http://dx.doi.org/10.3390/foods10092186.

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d-allulose has a significant application value as a sugar substitute, not only as a food ingredient and dietary supplement, but also with various physiological functions, such as improving insulin resistance, anti-obesity, and regulating glucolipid metabolism. Over the decades, the physiological functions of d-allulose and the corresponding mechanisms have been studied deeply, and this product has been applied to various foods to enhance food quality and prolong shelf life. In recent years, biotransformation technologies for the production of d-allulose using enzymatic approaches have gained m

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Rakhat, Yermek, Kentaro Kaneko, Lei Wang, et al. "d-Allulose Inhibits Ghrelin-Responsive, Glucose-Sensitive and Neuropeptide Y Neurons in the Arcuate Nucleus and Central Injection Suppresses Appetite-Associated Food Intake in Mice." Nutrients 14, no. 15 (2022): 3117. http://dx.doi.org/10.3390/nu14153117.

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d-allulose, a rare sugar, has sweetness with few calories. d-allulose regulates feeding and glycemia, and ameliorates hyperphagia, obesity and diabetes. All these functions involve the central nervous system. However, central mechanisms underlying these effects of d-allulose remain unknown. We recently reported that d-allulose activates the anorexigenic neurons in the hypothalamic arcuate nucleus (ARC), the neurons that respond to glucagon-like peptide-1 and that express proopiomelanocortin. However, its action on the orexigenic neurons remains unknown. This study investigated the effects of d

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Tan, Jin Hao, Anqi Chen, Jiawu Bi, Yee Hwee Lim, Fong Tian Wong, and Dave Siak-Wei Ow. "The Engineering, Expression, and Immobilization of Epimerases for D-allulose Production." International Journal of Molecular Sciences 24, no. 16 (2023): 12703. http://dx.doi.org/10.3390/ijms241612703.

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The rare sugar D-allulose is a potential replacement for sucrose with a wide range of health benefits. Conventional production involves the employment of the Izumoring strategy, which utilises D-allulose 3-epimerase (DAEase) or D-psicose 3-epimerase (DPEase) to convert D-fructose into D-allulose. Additionally, the process can also utilise D-tagatose 3-epimerase (DTEase). However, the process is not efficient due to the poor thermotolerance of the enzymes and low conversion rates between the sugars. This review describes three newly identified DAEases that possess desirable properties for the i

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Niibo, Misato, Akane Kanasaki, Tetsuo Iida, et al. "d-allulose protects against diabetic nephropathy progression in Otsuka Long-Evans Tokushima Fatty rats with type 2 diabetes." PLOS ONE 17, no. 1 (2022): e0263300. http://dx.doi.org/10.1371/journal.pone.0263300.

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d-allulose is a rare sugar that has been reported to possess anti-hyperglycemic effects. In the present study, we hypothesized that d-allulose is effective in attenuating the progression of diabetic nephropathy in the Otsuka Long-Evans Tokushima Fatty (OLETF) rat model of type 2 diabetes mellitus. Drinking water with or without 3% d-allulose was administered to OLETF rats for 13 weeks. Long-Evans Tokushima Otsuka rats that received drinking water without d-allulose were used as non-diabetic control rats. d-allulose significantly attenuated the increase in blood glucose levels and progressive m

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Shigeru, Suna* and Masaaki Tokuda. "Effect of D-allulose on di-n-butyl phthalate (DBP) toxicity in rats." International Journal of Pharmaceutical Science and Health Care 15, no. 3 (2025): 10–18. https://doi.org/10.5281/zenodo.15535292.

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<strong>Abstract</strong> <strong>Background</strong>: Oral exposure to high concentrations of di-n-butyl phthalate (DBP) causes testicular and hepatotoxicity in rodents. DBP-metabolite, mono-n-butyl phthalate (MBP) stimulates peroxisome proliferator-activated receptors and disrupts carbohydrate and lipid metabolism. The oxidative stress generated may be closely related to these toxicities. <strong>Method</strong>: To determine the effect of D-allulose on DBP-induced testicular and hepatotoxicity, rats were fed a DBP (1% or 2%) diet and D-allulose (2%) in the drinking water. <strong>Result</st

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Shigeru Suna and Masaaki Tokuda. "Effects of D-allulose on di (2-ethylhexyl) phthalate (DEHP) and di-n-butyl phthalate (DBP)-induced toxicity in rats." World Journal of Biological and Pharmaceutical Research 6, no. 1 (2024): 001–7. http://dx.doi.org/10.53346/wjbpr.2024.6.1.0076.

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Background: Oral exposure to high concentrations of DEHP and DBP causes testicular and hepatotoxicity in rodents. Phthalate metabolites such as mono (2-ethylhexyl) phthalate (MEHP) and mono-n-butyl phthalate (MBP) stimulate peroxisome proliferator-activated receptors and disrupts carbohydrate and lipid metabolism. The oxidative stress generated may be closely related to these toxicities. Method: To clarify the effects of the rare sugar D-allulose, a potent free radical scavenger, on testicular and hepatotoxicity induced by DEHP and DBP, rats were fed DEHP or DBP containing diet and D-allulose

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Koike, Teruhiko, Yang Gou, Bingyang Liu, et al. "EFFECT OF D-ALLULOSE ON INSULIN RESISTANCE AND ENDURANCE ABILITY: IS D-ALLULOSE AN EXERCISE MIMETIC?" Innovation in Aging 8, Supplement_1 (2024): 876. https://doi.org/10.1093/geroni/igae098.2833.

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Abstract D-Allulose, a rare sugar and C3-epimer of D-fructose has been proposed as a candidate for dietary restriction mimetics via inhibition of glycolysis. Anti-hyperglycemic and anti-obesity effects have been reported in rodents and human subjects. Here, we report that D-allulose increases the glucose infusion rate in the two-step hyperinsulinemic-euglycemic clamp test in high-fat or high-sucrose diet-fed rat models. Consistently, the insulin-induced phosphorylation of AKT in the skeletal muscle was higher with D-allulose administration with decreased levels of inflammatory cytokine, TNF-α.

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Matsuo, Tatsuhiro, Chihiro Yokoyama, Takako Yamada, et al. "Effect of Simultaneous Intake of Medium-Chain Triglyceride and d-Allulose on Body Fat Accumulation in Rats Fed a High-Fat Diet." CURRENT TOPICS IN NUTRACEUTICAL RESEARCH 21, no. 3 (2023): 242–47. http://dx.doi.org/10.37290/ctnr2641-452x.21:242-247.

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Medium-chain triglycerides, lipids containing three 6−12 carbon medium-chain fatty acids, have antiobesity effects because they do not promote lipogenesis. d-Allulose, a low-calorie epimer of fructose commercially used as a low-calorie sweetener, suppresses hepatic lipogenesis and enhances postprandial fat oxidation. Therefore, we have explored whether a simultaneous intake of medium-chain fatty acids and d-allulose may exhibit a greater reduction in de novo lipogenesis and increase their antiobesity effects. To this end, 32 male Wistar rats were divided into four treatment groups of equal siz

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Chapitres de livres sur le sujet "D-Allulose"

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Zhang, Wenli, Jiajun Chen, and Wanmeng Mu. "Recent Advances in Ketose 3-Epimerase and Its Application for D-Allulose Production." In Novel enzymes for functional carbohydrates production. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-6021-1_2.

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Goncu, Ali, and Asli Yildirim Vardin. "USE OF D-TAGATOSE AND D-ALLULOSE (PSICHOSE) AS SWEETENER SUBSTITUTES IN SUGARY PRODUCTS." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag7p1ch4.

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This chapter examines the potential use of the rare sugars, called as D-tagatose and D-allulose (psichose), as sweetener substitutes in sugary products. D-tagatose and D-psicose are known as low-calorie sugar alternatives naturally found in some foods. The use of these rare sugars may offer a solution to reduce the consumption of high-calorie foods and obesity-related health problems. The sweetness profiles, physical, chemical and technological properties of D-tagatose and D-psicose and how they affect product quality when used as sweetener substitutes were evaluated. The digestion, absorption

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"Sugars." In Food, 7th ed. Royal Society of Chemistry, 2023. http://dx.doi.org/10.1039/9781837670369-00007.

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Covering the essential chemical features of the sugars (monomers and oligomers), this chapter stresses aspects of their chemistry that are directly relevant to food and the occurrence and distribution of sugars in typical food products and raw materials, of both plant and animal origin. It includes the chemistry of monosaccharides and oligosaccharides, concentrating on the properties, behaviour and reactions relevant to food processing, product manufacture and human nutrition, as well as optical isomerism, ring structure, solution properties, etc., in relation to their behaviour in food system

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