Results 11 to 20 of about 1,462 (194)
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 +4 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
Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR [PDF]
Foods, 2022 The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been explored using different Time ...
Ozan Tas +3 more
doaj +3 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
Construction and Optimization of Biosynthetic Pathway for the Production of D-Allulose from Glucose in Escherichia coli [PDF]
Shipin KexueA pathway in Escherichia coli BL21 (DE3) was constructed to produce D-allulose from D-glucose via a phosphorylation-dephosphorylation strategy. The genes related to competitive pathways were deleted using the CRISPR/Cas9 system, and allulose-6-phosphate
JIANG Yawen, ZHANG Cangping, YANG Shaoqing, JIANG Zhengqiang, LI Yanxiao, YAN Qiaojuan
doaj +3 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
Safety of D-allulose as a novel food pursuant to Regulation (EU) 2015/2283. [PDF]
EFSA JAbstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on D‐allulose as a novel food (NF) pursuant to Regulation (EU) 2015/2283. During the risk assessment, the Panel identified a number of data gaps, which needed to be addressed by the applicant ...
EFSA Panel on Nutrition +29 more
europepmc +2 more sources