Results 91 to 100 of about 1,027 (185)
Engineering of Acid-Resistant d‑Allulose 3‑Epimerase for Functional Juice Production
, 2022 d-Allulose, a rare sugar and functional sweetener, can be biosynthesized by d-allulose 3-isomerase (DAE). However, most of the reported DAEs exhibit poor resistance under acidic conditions, which severely limited their application.
Tong Wang (87696) +8 more
core +1 more source
EFFECT OF D-ALLULOSE ON INSULIN RESISTANCE AND ENDURANCE ABILITY: IS D-ALLULOSE AN EXERCISE MIMETIC? [PDF]
Innov AgingAbstract 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.
Koike, Teruhiko +6 more
europepmc +2 more sources
, 2020 Allulose has been reported to serve as an anti-obesity and anti-diabetic food component; however, its molecular mechanism is not yet completely understood.
Youngji Han +2 more
core +1 more source
, 2022 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.
Toshihiko Yada +13 more
core +1 more source
Effects of D-allulose on the Longevity and Antioxidant Capacity of Drosophila melanogaster
Shipin gongye ke-jiTo investigate the effects of D-allulose (D-Alu) on the lifespan and antioxidant capacity of Drosophila melanogaster, D. melanogaster were fed with different concentrations (0, 1, 5, 10 mg/mL) of D-allulose, and experiments on lifespan, climbing ...
Changsheng LÜ +5 more
doaj +1 more source
Effect of d-allulose on rheological properties of chicken breast sausage
Poultry Science, 2016 d-Allulose (Alu), a rare sugar, was applied to chicken breast sausage as a sucrose (Suc) substitute. The ratio (w/w) of Alu to Suc in sugar that was added to the sausage batter was 0/1 (A0S1), 3/7 (A3S7), 7/3 (A7S3), and 1/0 (A1S0). The total amount of Suc used was 2.5% of the weight of minced chicken breast meat.
M, Hadipernata, M, Ogawa, S, Hayakawa
openaire +2 more sources
d-Allulose is a rare sugar with multiple physiological functions whose application has been restricted by low conversion rate, weak thermostability of the used enzymes, and complex production.
Nie, Zishen +10 more
core +1 more source
Allulose as novel ingredient for improving freshness of yeast-made bakery products [PDF]
German consumers have high expectations for the freshness of bakery products. When products like burger buns or toast are not sufficiently soft, significant food waste results.
Matthäus, Bertrand +6 more
core +1 more source
Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose. [PDF]
FoodsThe non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with allulose (SPHA).
Anuduang A +8 more
europepmc +4 more sources
The long-term safety of D-allulose administration in healthy dogs
Journal of Veterinary Medical Science, 2017 The safety and biological effects of a long-term dose of D-allulose were evaluated in healthy dogs. For 12 weeks, the dogs were administered D-allulose (0.2 g/kg) or placebo daily. Plasma total cholesterol concentrations in the D-allulose group were significantly lower than those in the control group at and after week 2 ...
NISHII, Naohito +4 more
openaire +3 more sources