The Characterization of a Novel D-allulose 3-Epimerase from Blautia produca and Its Application in D-allulose Production [PDF]
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
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Recent Advances Regarding the Physiological Functions and Biosynthesis of D-Allulose [PDF]
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
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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 ...
Kenny Lischer +10 more
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Produce D-allulose from non-food biomass by integrating corn stalk hydrolysis with whole-cell catalysis [PDF]
Frontiers in Bioengineering and Biotechnology, 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).
Qing Jia +11 more
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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
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d-allulose protects against diabetic nephropathy progression in Otsuka Long-Evans Tokushima Fatty rats with type 2 diabetes [PDF]
PLoS ONE, 2022 d-allulose is a rare sugar that has been reported to possess anti-hyperglycemic effects. In the present study, we hypothesized that d-allulose is effective in attenuating the progression of diabetic nephropathy in the Otsuka Long-Evans Tokushima Fatty ...
Misato Niibo +6 more
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Metabolically Engineered Escherichia coli for Conversion of D-Fructose to D-Allulose via Phosphorylation-Dephosphorylation [PDF]
Frontiers in Bioengineering and Biotechnology, 2022 D-Allulose is an ultra-low calorie sweetener with broad market prospects. As an alternative to Izumoring, phosphorylation-dephosphorylation is a promising method for D-allulose synthesis due to its high conversion of substrate, which has been ...
Qiang Guo +11 more
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Investigation of d-allulose effects on high-sucrose diet-induced insulin resistance via hyperinsulinemic-euglycemic clamps in rats [PDF]
Heliyon, 2021 d-Allulose, a C-3 epimer of d-fructose, is a rare sugar that has no calories. Although d-allulose has been reported to have several health benefits, such as anti-obesity and anti-diabetic effects, there have been no reports evaluating the effects of d ...
Yukie Natsume +6 more
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Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes [PDF]
Foods, 2021 d-allulose has a significant application value as a sugar substitute, not only as a food ingredient and dietary supplement, but also with various physiological functions, such as improving insulin resistance, anti-obesity, and regulating glucolipid ...
Yu Xia +7 more
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Establishment of the Biotransformation of D-Allulose and D-Allose Systems in Full-Red Jujube Monosaccharides [PDF]
Plants, 2023 In order to reduce sucrose content in jujube juice and prepare a jujube juice beverage rich in rare sugars, jujube juice was used as raw material for multienzyme catalysis in this study.
Fawei Liu +5 more
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