Results 41 to 50 of about 1,027 (185)

d-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat‐stability and noteworthy potential of d-fructose epimerization

Microbial Cell Factories, 2021
Background d-Allulose is an ultra-low calorie sugar of multifarious health benefits, including anti-diabetic and anti-obesity potential. d-Allulose 3-epimerase family enzymes catalyze biosynthesis of d-allulose via epimerization of d-fructose.
Satya Narayan Patel, Girija Kaushal, Sudhir P. Singh   +2 more
doaj   +1 more source

Summary of findings for 10g of allulose intervention.

, 2023
Summary of findings for 10g of allulose intervention.
Ken Izumori (1725118), Tani Yuma (15194661), Masaaki Tokuda (15194664), Naoki Nishimoto (3437093), Hideto Yokoi (12276696)   +4 more
core   +1 more source

Characterization of D-Allulose-3-Epimerase From Ruminiclostridium papyrosolvens and Immobilization Within Metal-Organic Frameworks

Frontiers in Bioengineering and Biotechnology, 2022
D-allulose is one sort of C-3 epimer of D-fructose with the low calorie (0.4 kcal/g) and high sweetness (70% of the relative sweetness of sucrose), which can be biosynthesized by D-allulose-3-epimerase (DAE).
Jiaming Yang, Dexun Fan, Fengguang Zhao, Ying Lin, Suiping Zheng, Shuangyan Han   +5 more
doaj   +1 more source

Research on Probiotics and D-allulose

International Journal of Biology and Life Sciences, 2023
D-allulose has attracted much attention because of its special taste and unique physiological functions, and it can be used as an ideal substitute for sucrose. At present, probiotics have been proven to have a variety of excellent physiological functions and are widely used in various fields.
openaire   +1 more source

Summary of findings for 5g of allulose intervention.

, 2023
Summary of findings for 5g of allulose intervention.
Ken Izumori (1725118), Tani Yuma (15194661), Masaaki Tokuda (15194664), Naoki Nishimoto (3437093), Hideto Yokoi (12276696)   +4 more
core   +1 more source

Physiology of Ribohexulose (D-Allulose) and Allitol in Itea Plants [PDF]

Zeitschrift für Pflanzenphysiologie, 1977
The contents of soluble carbohydrates and of starch in barks and leaves of Itea virginica were investigated during the course of a year. The predominant sugar is always ribohexulose (= D-allulose). In the barks its maximum content is in winter and in summer. The amount of the polyol allitol is high during the summer in barks and leaves.
Kull, Ulrich, Baitinger-Haardt, Claudia
openaire   +2 more sources

The Potential Effect of Honey-derived D-Allulose in Counteracting Hyperglycemia by Time and Dose Dependent Manner in Diabetes Mellitus [PDF]

, 2023
Diabetes mellitus has become a worldwide burden due to its persistent, chronic hyperglycemia. D-allulose, a monosaccharide sugar with a 180.16 molecular weight, is widely used as a low-calorie sweetener, is not involved in glucose-related metabolism, and
Sari, Flori R.
core   +1 more source

DataSheet1_Produce D-allulose from non-food biomass by integrating corn stalk hydrolysis with whole-cell catalysis.docx

, 2023
D-allulose is a high-value rare sugar with many health benefits. D-allulose market demand increased dramatically after approved as generally recognized as safe (GRAS).
Anqi Zhao (1799593), Jixing Miao (14672519), Wenlong Xiong (11509374), Md. Asraful Alam (12024308), Weigao Wang (3701839), Feihu Li (9137758), Lingbo Qu (699449), Yongkun Lv (6313229), Hui Zhang (7197), Qing Jia (9018995), Jingliang Xu (11303565)   +10 more
core   +1 more source

Metabolic Stability of D-Allulose in Biorelevant Media and Hepatocytes: Comparison with Fructose and Erythritol

Foods, 2019
D-allulose, a C-3 epimer of D-fructose, is a rare monosaccharide used as a food ingredient or a sweetener. In the present study, the in vitro metabolic stability of D-allulose was examined in biorelevant media, that is, simulated gastric fluid (SGF) and ...
Han-Joo Maeng, Jin-Ha Yoon, Kwang-Hoon Chun, Sung Tae Kim, Dong-Jin Jang, Ji-Eun Park, Yang Hee Kim, Seong-Bo Kim, Yu Chul Kim   +8 more
doaj   +1 more source

Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany

Nutrients, 2022
Reducing the sugar content in food is an important goal in many countries in order to counteract obesity and unhealthy eating. Currently, many consumers eat a number of foods with too much sugar content. However, mankind has an innate preference for sweet foods, and thus one strategy is to have food products which taste sweet but consist of a reduced ...
Jürkenbeck, Kristin, Haarhoff, Theresa, Spiller, Achim, Schulze, Maureen, Jürkenbeck, Kristin; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany, Haarhoff, Theresa; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany, Spiller, Achim; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany, Schulze, Maureen; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany   +7 more
openaire   +4 more sources