Results 1 to 10 of about 683 (101)

<i>D</i>-Allulose as a Low-Calorie Sweetener: A 30-Day Randomized, Double-Blind Study on Gastrointestinal Tolerance and Systemic Safety to Support Its Application in Healthy Diets. [PDF]

Food Sci Nutr
This graphical abstract presents the key design and findings of a 30‐day trial evaluating the safety of fermented D‐allulose in healthy Chinese adults. Fifty eligible adults were randomized to receive either low‐dose (24 g/day, n = 24) or high‐dose (36 g/day, n = 26) D‐allulose for 30 days.
Qi L, Ning J, Han J, Zhang N, Zhang W, Wang F, Li D, Li Z, Nie Y, Jing H, Gao S.   +10 more
europepmc   +2 more sources

Toxicological Assessment of D-Allulose From a Novel One-Step Fermentation Process Using Genetically Modified <i>Escherichia coli</i>: A 90-Day Dietary Toxicity Study in Rats. [PDF]

J Toxicol
D‐Allulose is a rare monosaccharide structurally similar to D‐fructose, characterized by low caloric content and relatively high sweetness. This study aimed to conduct a 90‐day oral toxicity test to systemically evaluate the potential toxicological effects of D‐allulose produced via a novel one‐step fermentation process using genetically engineered ...
Li Z, Nie Y, Du H, Zhang W, Zheng S, Cong W, Feng Y, Li G, Jing H, Ning J, Gao S.   +10 more
europepmc   +2 more sources

Correction to "Identification of FGF21-inducing rare sugars that reduces sugar appetite in male BL/6 mice". [PDF]

Physiol Rep
Physiological Reports, Volume 14, Issue 8, April 2026.
europepmc   +2 more sources

Unveiling the impact of allulose on oral microbiota and biofilm formation via a cariogenic potential assessment platform [PDF]

Frontiers in Cellular and Infection Microbiology
IntroductionThe increased consumption of refined carbohydrates, particularly sucrose, has contributed to metabolic disorders and oral diseases such as dental caries by promoting dysbiotic biofilm formation and reducing microbial diversity.
Seunghun Han, Kuthirakkal Rajitha, Sungbin Park, Jaeeui Lim, Hee-Young Jung, Junghyun Kim, Junghyun Kim, Dongyeop Kim, Dongyeop Kim   +8 more
doaj   +2 more sources

Computational design of allulose-responsive biosensor toolbox for auto-inducible protein expression and CRISPRi mediated dynamic metabolic regulation [PDF]

Nature Communications
Biosensors based on transcription factors (TFs) have shown extensive applications in synthetic biology. Due to the complex multi-domain structure of effector-TF-DNA, computational design of TFs remains a challenge.
Qianzhen Dong, Peng Chen, Zhiru Guo, Hongli Wei, Yan Zeng, Jingyu Zhang, Yan Men, Weidong Liu, Yuanxia Sun, Jiangang Yang   +9 more
doaj   +2 more sources

Identification of FGF21-inducing rare sugars that reduces sugar appetite in male BL/6 mice. [PDF]

Physiol Rep
Dietary sugars induced FGF21 secretion from the liver and activate hypothalamic oxytocin neurons to reduce furter sugar intake. Replacing obesogenic dietary sugars with FGF21‐inducing rare sugars can stimulate the same system and reduce sugar appetite.
Efendi OGHNB, Matsui S, Tsuzuki S, Sasaki T.   +3 more
europepmc   +2 more sources

In Vitro Inhibition of Pathogens by Polyols: Optical Density-Based Screening and Implications for the Oral–Systemic Axis [PDF]

Microorganisms
Polyols are widely used as non-cariogenic sweeteners in foods and oral care products, yet their comparative activity against diverse oral microbes and their potential relevance to the oral–systemic axis remain incompletely defined.
Mark Cannon, Bradley S. Stevenson
doaj   +2 more sources

Safety evaluation of the food enzyme d-psicose 3-epimerase from the genetically modified <i>Escherichia coli</i> strain K-12 W3110-TKO CDX-088. [PDF]

EFSA J
Abstract The food enzyme d‐psicose 3‐epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K‐12 W3110‐TKO CDX‐088 by Tate & Lyle Ingredients France SAS. The production strain of the food enzyme contains several copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Peluso S, Fernández-Fraguas C, Pasch J, Liu Y.   +16 more
europepmc   +2 more sources

LF-NMR for Assessing the Influence of Cryoprotectant Additives on Functional Properties and Feasibility of 3D Printing of Atlantic Cod (Gadus morhua) Surimi. [PDF]

Magn Reson Chem
LF‐NMR assessment of the complex gelling processes of 3D printed surimi from Atlantic cod sidestreams, as affected by different cryoprotectants, was conducted. High‐quality products from sidestreams are necessary for full utilization of the raw material and more sustainable food processing.
Napitupulu RJ, Arason S, Tómasson T, Gudjónsdóttir M.   +3 more
europepmc   +2 more sources

Baru Almond Beverage (Baruccino) with Different Sweeteners: Nutritional and Physical Properties and Exploration of Sensory and Non-Sensory Perceptions [PDF]

Foods
Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with information about the ingredients, their benefits, and the product label ...
Laís Fernanda Batista, Raick Alves Ribeiro, Jucenir dos Santos Ferreira, Luana Cristina da Silva Ramos, Ana Clarissa dos Santos Pires, Márcia Cristina Teixeira Ribeiro Vidigal   +5 more
doaj   +2 more sources