Construction of hyperthermostable d‐allulose 3‐epimerase from Arthrobacter globiformis M30 using the sequence information from Arthrobacter psychrolactophilus [PDF]
FEBS Open Biod‐Allulose is one of the rare monosaccharides and is considered as a safe ingredient in foods. It can be enzymatically produced from d‐fructose by the enzyme d‐allulose 3‐epimerase.
Kensaku Shimada +3 more
doaj +3 more sources
Comprehensive Analysis of Allulose Production: A Review and Update [PDF]
FoodsAdvancements in D-allulose production have seen significant strides in recent years, focusing on enzymatic conversion methods. Key developments include traditional immobilization techniques, the discovery of novel enzymes, directed evolution studies, and
Lei Wang +3 more
doaj +4 more sources
Foods, 2022 D-allulose is a natural rare sugar with important physiological properties that is used in food, health care items, and even the pharmaceutical industry. In the current study, a novel D-allulose 3-epimerase gene (Bp-DAE) from the probiotic strain Blautia
Xinrui Tang +10 more
doaj +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
doaj +3 more sources
Microbial Cell Factories, 2019 Background A novel d-allulose 3-epimerase from Staphylococcus aureus (SaDAE) has been screened as a d-allulose 3-epimerase family enzyme based on its high specificity for d-allulose.
Zhangliang Zhu +8 more
doaj +3 more sources
D-Allulose Production from D-Fructose by Permeabilized Recombinant Cells of Corynebacterium glutamicum Cells Expressing D-Allulose 3-Epimerase Flavonifractor plautii. [PDF]
PLoS ONE, 2016 A d-allulose 3-epimerase from Flavonifractor plautii was cloned and expressed in Escherichia coli and Corynebacterium glutamicum. The maximum activity of the enzyme purified from recombinant E.
Chul-Soon Park +5 more
doaj +5 more sources
Replacing sugars with the alternative sweeteners rrythritol and D-allulose [PDF]
, 2023 Obesity is a worldwide growing public health concern. The causes of obesity are complex and the health consequences significant. They not only include an increased risk of non-communicable diseases (NCDs), such as type two diabetes mellitus (T2DM) or ...
Teysseire, Fabienne
core +3 more sources
Effect of rare sugars on physical and sensory properties of doughs and biscuits [PDF]
Food Hydrocolloids for HealthReplacing sucrose in baked products is challenging because of its unique contribution to texture and sweetness. Rare sugars like allulose and tagatose show potential as substitutes, displaying similar sweetness and acting as bulking agents.
Ana Maria Gomez-Betancur +4 more
doaj +3 more sources
Microbial Cell Factories, 2022 Background D-allulose, a hexulose monosaccharide with low calorie content and high sweetness, is commonly used as a functional sugar in food and nutrition.
Mengkai Hu +7 more
doaj +3 more sources
Production of recombinant D-allulose 3-epimerase utilizing an auto-induction approach in fermentor cultures suitable for industrial application. [PDF]
PLoS OneD-Allulose 3-epimerase (DAEase) is the key enzyme catalyzing D-fructose to catalyze into D-allulose, a rare sugar in foods, which has lately drawn increasing worldwide attention owing to its possible health advantages and application as a substitute ...
Lischer K +10 more
europepmc +3 more sources