Frontiers in Bioengineering and Biotechnology, 2020 Rare sugar D-allulose as a substitute sweetener is produced through the isomerization of D-fructose by D-tagatose 3-epimerases (DTEases) or D-allulose 3-epimerases (DAEases).
Shaotong Jiang +2 more
exaly +3 more sources
Recent Advances Regarding the Physiological Functions and Biosynthesis of D-Allulose
Frontiers in Microbiology, 2022 D-Allulose, a generally regarded as safe (GRAS) sugar, is rare in nature. It is among the most promising sweeteners for future use due to its low caloric content, sucrose-like taste, and unique functions.
Zhou Chen, Xiao-Dong Gao, Zijie Li
exaly +3 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 MicrobiologyIntroductionThe 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 +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 CommunicationsBiosensors 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 +9 more
doaj +2 more sources
Baru Almond Beverage (Baruccino) with Different Sweeteners: Nutritional and Physical Properties and Exploration of Sensory and Non-Sensory Perceptions [PDF]
FoodsWinter 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 +5 more
doaj +2 more sources
In Vitro Inhibition of Pathogens by Polyols: Optical Density-Based Screening and Implications for the Oral–Systemic Axis [PDF]
MicroorganismsPolyols 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
Optimization of fermentation conditions for whole cell catalytic synthesis of D-allulose by engineering Escherichia coli [PDF]
Scientific ReportsD-allulose/D-psicose is a significant rare sugar with broad applications in the pharmaceutical, food, and other industries. In this study, we cloned the D-allulose 3-epimerase (DPEase) gene from Arthrobacter globiformis M30, using pET22b as the vector ...
Haoran Liu +12 more
doaj +2 more sources
The Effect of Allulose on the Attenuation of Glucose Release from Rice in a Static In Vitro Digestion Model [PDF]
FoodsAllulose is a rare sugar that provides
Leila Hammond +6 more
doaj +2 more sources
Gut microbial utilization of the alternative sweetener, D-allulose, via AlsE [PDF]
Communications BiologyD-allulose, a rare sugar with emerging potential as a low-calorie sweetener, has garnered attention as an alternative to other commercially available alternative sweeteners, such as sugar alcohols, which often cause severe gastrointestinal discomfort.
Glory Minabou Ndjite +5 more
doaj +2 more sources
The effect of allulose, sucralose, and xylitol on Streptococcus mutans acid productionWhy Is This Important? [PDF]
JADA Foundational ScienceBackground: Caries is a bacterial infection driven by a dysbiotic biofilm enriched and fueled by sugar. Frequent consumption of sugar can impart negative health effects, including caries; thus, there is increased interest in identifying less cariogenic ...
John D. Ruby, DMD, PhD +2 more
doaj +2 more sources