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Liu J, Li J, Chen P, Zeng Y, Yang J, Sun Y. Efficient production of isomaltulose using engineered Yarrowia lipolytica strain facilitated by non-yeast signal peptide-mediated cell surface display. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5999-6007. [PMID: 38436580 DOI: 10.1002/jsfa.13426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 01/05/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
BACKGROUND Isomaltulose is a 'generally recognized as safe' ingredient and is widely used in the food, pharmaceutical and chemical industries. The exploration and development of efficient technologies is essential for enhancing isomaltulose yield. RESULTS In the present study, a simple and efficient surface display platform mediated by a non-yeast signal peptide was developed in Yarrowia lipolytica and utilized to efficiently produce isomaltulose from sucrose. We discovered that the signal peptide SP1 of sucrose isomerase from Pantoea dispersa UQ68J (PdSI) could guide SIs anchoring to the cell surface of Y. lipolytica, demonstrating a novel and simple cell surface display strategy. Furthermore, the PdSI expression level was significantly increased through optimizing the promoters and multi-site integrating genes into chromosome. The final strain gained 451.7 g L-1 isomaltulose with a conversion rate of 90.3% and a space-time yield of 50.2 g L-1 h-1. CONCLUSION The present study provides an efficient way for manufacturing isomaltulose with a high space-time yield. This heterogenous signal peptide-mediated cell surface display strategy featured with small fusion tag (approximately 2.2 kDa of SP1), absence of enzyme leakage in fermentation broth and ample room for optimization, providing a convenient way to construct whole-cell biocatalysts to synthesize other products and broadening the array of molecular toolboxes accessible for engineering Y. lipolytica. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Juanjuan Liu
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Jiao Li
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Peng Chen
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Yan Zeng
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Jiangang Yang
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Yuanxia Sun
- Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
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2
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Otsuka J, Okamoto Y, Enoki Y, Maejima D, Fujii N, Kenny GP, Mündel T, Cotter JD, Amano T. Effects of ingesting beverages containing glycerol and sodium with isomaltulose or sucrose on fluid retention in young adults: a single-blind, randomized crossover trial. Appl Physiol Nutr Metab 2024; 49:667-679. [PMID: 38377479 DOI: 10.1139/apnm-2023-0483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
We evaluated changes in hyperhydration and beverage hydration index (BHI, a composite measure of fluid balance after consuming a test beverage relative to water) during resting, induced by the consumption of beverages containing glycerol and sodium supplemented with fast-absorbing sucrose or slow-absorbing isomaltulose. In a randomized crossover, single-blinded protocol (clinical trials registry: UMIN000042644), 14 young physically active adults (three women) consumed 1 L of beverage containing either 7% glycerol + 0.5% sodium (Gly + Na), Gly + Na plus 7% sucrose (Gly + Na + Suc), Gly + Na plus 7% isomaltulose (Gly + Na + Iso), or water (CON) over a 40 min period. We assessed the change in plasma volume (ΔPV), BHI (calculated from cumulative urine output following consumption of water relative to that of the beverage), and blood glucose and sodium for 180 min after initiating ingestion. Total urine volume was reduced in all beverages containing glycerol and sodium compared to CON (all P ≤ 0.002). The addition of isomaltulose increased BHI by ∼45% (3.43 ± 1.0 vs. 2.50 ± 0.7 for Gly + Na, P = 0.011) whereas sucrose did not (2.6 ± 0.6, P = 0.826). The PV expansion was earliest for Gly + Na (30 min), slower for Gly + Na + Suc (90 min), and slowest for Gly + Na + Iso (120 min) with a concomitant lag in the increase of blood glucose and sodium concentrations. Supplementation of beverages containing glycerol and sodium with isomaltulose but not sucrose enhances BHI from those of glycerol and sodium only under a resting state, likely due to the slow absorption of isomaltulose-derived monosaccharides (i.e., glucose and fructose).
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Affiliation(s)
- Junto Otsuka
- Laboratory for Exercise and Environment Physiology, Faculty of Education, Niigata University, Niigata, Japan
| | - Yumi Okamoto
- Laboratory for Exercise and Environment Physiology, Faculty of Education, Niigata University, Niigata, Japan
| | - Yasuaki Enoki
- Advanced Research Institutes, Bourbon Corporation, Niigata, Japan
| | - Daisuke Maejima
- Advanced Research Institutes, Bourbon Corporation, Niigata, Japan
| | - Naoto Fujii
- Institute of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
| | - Glen P Kenny
- Human and Environmental Physiology Research Unit, University of Ottawa, Ottawa, Canada
| | - Toby Mündel
- Department of Kinesiology, Brock University, St. Catharines, ON, Canada
| | - James D Cotter
- School of Physical Education, Sport and Exercise Sciences, Division of Sciences, University of Otago, Dunedin, New Zealand
| | - Tatsuro Amano
- Laboratory for Exercise and Environment Physiology, Faculty of Education, Niigata University, Niigata, Japan
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3
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Jing W, Hou F, Wu X, Zheng M, Zheng Y, Lu F, Liu F. A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose. Foods 2024; 13:1228. [PMID: 38672899 PMCID: PMC11048954 DOI: 10.3390/foods13081228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/07/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024] Open
Abstract
Isomaltulose is a novel sweetener and is considered healthier than the common sugars, such as sucrose or glucose. It has been internationally recognized as a safe food product and holds vast potential in pharmaceutical and food industries. Sucrose isomerase is commonly used to produce isomaltulose from the substrate sucrose in vitro and in vivo. However, free cells/enzymes were often mixed with the product, making recycling difficult and leading to a significant increase in production costs. Immobilized cells/enzymes have the following advantages including easy separation from products, high stability, and reusability, which can significantly reduce production costs. They are more suitable than free ones for industrial production. Recently, immobilized cells/enzymes have been encapsulated using composite materials to enhance their mechanical strength and reusability and reduce leakage. This review summarizes the advancements made in immobilized cells/enzymes for isomaltulose production in terms of refining traditional approaches and innovating in materials and methods. Moreover, innovations in immobilized enzyme methods include cross-linked enzyme aggregates, nanoflowers, inclusion bodies, and directed affinity immobilization. Material innovations involve nanomaterials, graphene oxide, and so on. These innovations circumvent challenges like the utilization of toxic cross-linking agents and enzyme leakage encountered in traditional methods, thus contributing to enhanced enzyme stability.
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Affiliation(s)
| | | | | | | | | | | | - Fufeng Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; (W.J.); (F.H.); (X.W.); (M.Z.); (Y.Z.); (F.L.)
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4
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Kim TK, Kim YJ, Kang MC, Cha JY, Kim YJ, Choi YJ, Jung S, Choi YS. Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality. Heliyon 2024; 10:e28315. [PMID: 38586345 PMCID: PMC10998059 DOI: 10.1016/j.heliyon.2024.e28315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/09/2024] Open
Abstract
The objective of this study was to investigate a replacement for phosphate in meat products. Protein structural modification was employed in this study, and grafted myofibrillar protein (MP) with palatinose was added to meat emulsion without phosphate. Here, 0.15% of sodium polyphosphate (SPP) was replaced by the same (0.15%) concentration and double (0.3%) the concentration of grafted MP. Although the thermal stability was decreased, the addition of transglutaminase could increase stability. The rheological properties and pH also increased with the addition of grafted MP and transglutaminase. The addition of grafted protein could be perceived by the naked eye by observing a color difference before cooking, but it was not easy to detect after cooking. The cooking loss, emulsion stability, water holding capacity, lipid oxidation, and textural properties improved with the addition of grafted MP. However, the excessive addition of grafted MP and transglutaminase was not recommended to produce a high quality of phosphate replaced meat emulsion, and 0.15% was identified as a suitable addition ratio of grafted MP.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yoo-Jeong Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
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5
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Zhang S, Cao Z, Fan P, Sun W, Xiao Y, Zhang P, Wang Y, Huang S. Discrimination of Disaccharide Isomers of Different Glycosidic Linkages Using a Modified MspA Nanopore. Angew Chem Int Ed Engl 2024; 63:e202316766. [PMID: 38116834 DOI: 10.1002/anie.202316766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 12/21/2023]
Abstract
Disaccharides are composed of two monosaccharide subunits joined by a glycosidic linkage in an α or β configuration. Different combinations of isomeric monosaccharide subunits and different glycosidic linkages result in different isomeric disaccharide products. Thus, direct discrimination of these disaccharide isomers from a mixture is extremely difficult. In this paper, a hetero-octameric Mycobacterium smegmatis porin A (MspA) nanopore conjugated with a phenylboronic acid (PBA) adapter was applied for disaccharide sensing, with which three most widely known disaccharides in nature, including sucrose, lactose and maltose, were clearly discriminated. Besides, all six isomeric α-D-glucopyranosyl-D-fructoses, differing only in their glycosidic linkages, were also well resolved. Assisted by a custom machine learning algorithm, a 0.99 discrimination accuracy is achieved. Nanopore discrimination of disaccharide isomers with different glycosidic linkages, which has never been previously demonstrated, is inspiring for nanopore saccharide sequencing. This sensing capacity was also applied in direct identification of isomaltulose additives in a commercial sucrose-free yogurt, from which isomaltulose, lactose and L-lactic acid were simultaneously detected.
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Affiliation(s)
- Shanyu Zhang
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Zhenyuan Cao
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Pingping Fan
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Wen Sun
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Yunqi Xiao
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
| | - Panke Zhang
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
| | - Yuqin Wang
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing, 210023, China
- Institute for the Environment and Health, Nanjing University Suzhou Campus, Suzhou, 215163, China
| | - Shuo Huang
- State Key Laboratory of Analytical Chemistry for Life Sciences, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing, 210023, China
- Chemistry and Biomedicine Innovation Center (ChemBIC), Nanjing University, Nanjing, 210023, China
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6
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Liao H, Zhu S, Li Y, Huang D. The Synergistic Effect of Compound Sugar with Different Glycemic Indices Combined with Creatine on Exercise-Related Fatigue in Mice. Foods 2024; 13:489. [PMID: 38338624 PMCID: PMC10855471 DOI: 10.3390/foods13030489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, a compound sugar (CS) with different glycemic index sugars was formulated via hydrolysis characteristics and postprandial glycemic response, and the impact of CS and creatine emulsion on exercise-related fatigue in mice was investigated. Thirty-five C57BL/6 mice were randomly divided into five groups to supply different emulsions for 4 weeks: initial emulsion (Con), glucose emulsion (62 mg/10 g MW glucose; Glu), CS emulsion (62 mg/10 g MW compound sugar; CS), creatine emulsion (6 mg/10 g MW creatine; Cr), and CS and creatine emulsion (62 mg/10 g MW compound sugar, 6 mg/10 g MW creatine, CS-Cr). Then, the exhaustion time of weight-bearing swimming and forelimb grip strength were measured to evaluate the exercise capacity of mice, and some fatigue-related biochemical indexes of blood were determined. The results demonstrated that the ingestion of CS significantly reduced the peak of postprandial blood glucose levels and prolonged the energy supply of mice compared to ingesting an equal amount of glucose. Mouse exhaustion time was 1.22-fold longer in the CS group than in the glucose group. Additionally, the supplementation of CS increased the liver glycogen content and total antioxidant capacity of mice. Moreover, the combined supplementation of CS and creatine increased relative forelimb grip strength and decreased blood creatine kinase activity. The findings suggested that the intake of CS could enhance exercise capacity, and the combined supplementation of CS and creatine has a synergistic effect in improving performance.
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Affiliation(s)
- Hui Liao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
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7
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Yang X, Zeng D, Li C, Yu W, Xie G, Zhang Y, Lu W. Therapeutic potential and mechanism of functional oligosaccharides in inflammatory bowel disease: a review. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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8
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Sardiña-Peña AJ, Mesa-Ramos L, Iglesias-Figueroa BF, Ballinas-Casarrubias L, Siqueiros-Cendón TS, Espinoza-Sánchez EA, Flores-Holguín NR, Arévalo-Gallegos S, Rascón-Cruz Q. Analyzing Current Trends and Possible Strategies to Improve Sucrose Isomerases' Thermostability. Int J Mol Sci 2023; 24:14513. [PMID: 37833959 PMCID: PMC10572972 DOI: 10.3390/ijms241914513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/10/2023] [Accepted: 09/10/2023] [Indexed: 10/15/2023] Open
Abstract
Due to their ability to produce isomaltulose, sucrose isomerases are enzymes that have caught the attention of researchers and entrepreneurs since the 1950s. However, their low activity and stability at temperatures above 40 °C have been a bottleneck for their industrial application. Specifically, the instability of these enzymes has been a challenge when it comes to their use for the synthesis and manufacturing of chemicals on a practical scale. This is because industrial processes often require biocatalysts that can withstand harsh reaction conditions, like high temperatures. Since the 1980s, there have been significant advancements in the thermal stabilization engineering of enzymes. Based on the literature from the past few decades and the latest achievements in protein engineering, this article systematically describes the strategies used to enhance the thermal stability of sucrose isomerases. Additionally, from a theoretical perspective, we discuss other potential mechanisms that could be used for this purpose.
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Affiliation(s)
- Amado Javier Sardiña-Peña
- Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico; (A.J.S.-P.); (B.F.I.-F.); (L.B.-C.); (T.S.S.-C.); (E.A.E.-S.); (S.A.-G.)
| | - Liber Mesa-Ramos
- Laboratorio de Microbiología III, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico;
| | - Blanca Flor Iglesias-Figueroa
- Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico; (A.J.S.-P.); (B.F.I.-F.); (L.B.-C.); (T.S.S.-C.); (E.A.E.-S.); (S.A.-G.)
| | - Lourdes Ballinas-Casarrubias
- Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico; (A.J.S.-P.); (B.F.I.-F.); (L.B.-C.); (T.S.S.-C.); (E.A.E.-S.); (S.A.-G.)
| | - Tania Samanta Siqueiros-Cendón
- Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico; (A.J.S.-P.); (B.F.I.-F.); (L.B.-C.); (T.S.S.-C.); (E.A.E.-S.); (S.A.-G.)
| | - Edward Alexander Espinoza-Sánchez
- Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico; (A.J.S.-P.); (B.F.I.-F.); (L.B.-C.); (T.S.S.-C.); (E.A.E.-S.); (S.A.-G.)
| | - Norma Rosario Flores-Holguín
- Laboratorio Virtual NANOCOSMOS, Departamento de Medio Ambiente y Energía, Centro de Investigación en Materiales Avanzados, Chihuahua 31136, Mexico;
| | - Sigifredo Arévalo-Gallegos
- Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico; (A.J.S.-P.); (B.F.I.-F.); (L.B.-C.); (T.S.S.-C.); (E.A.E.-S.); (S.A.-G.)
| | - Quintín Rascón-Cruz
- Laboratorio de Biotecnología I, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitarios s/n Nuevo Campus Universitario, Chihuahua 31125, Mexico; (A.J.S.-P.); (B.F.I.-F.); (L.B.-C.); (T.S.S.-C.); (E.A.E.-S.); (S.A.-G.)
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Sclafani A, Castillo A, Carata I, Pines R, Berglas E, Joseph S, Sarker J, Nashed M, Roland M, Arzayus S, Williams N, Glendinning JI, Bodnar RJ. Conditioned preference and avoidance induced in mice by the rare sugars isomaltulose and allulose. Physiol Behav 2023; 267:114221. [PMID: 37146897 DOI: 10.1016/j.physbeh.2023.114221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 04/30/2023] [Accepted: 05/02/2023] [Indexed: 05/07/2023]
Abstract
Isomaltulose, a slowly digested isocaloric analog of sucrose, and allulose, a noncaloric fructose analog, are promoted as "healthful" sugar alternatives in human food products. Here we investigated the appetite and preference conditioning actions of these sugar analogs in inbred mouse strains. In brief-access lick tests (Experiment 1), C57BL/6 (B6) mice showed similar concentration dependent increases in licking for allulose and fructose, but less pronounced concentration-dependent increases in licking for isomaltulose than sucrose. In Experiment 2, B6 male were given one-bottle training with a CS+ flavor (e.g., grape) mixed with 8% isomaltulose or allulose and a CS- flavor (e.g., cherry) mixed in water followed by two-bottle CS flavor tests. The isomaltulose mice showed only a weak CS+ flavor preference but a strong preference for the sugar over water. The allulose mice strongly preferred the CS- flavor and water over the sugar. The allulose avoidance may be due to gut discomfort as reported in humans consuming high amounts of the sugar. Experiment 3 found that the preference for 8% sucrose over 8% isomaltulose could be reversed or blocked by adding different concentrations of a noncaloric sweetener mixture (sucralose + saccharin, SS) to the isomaltulose. Experiment 4 revealed that the preference of B6 or FVB/N mice for isomaltulose+0.01%SS or sucrose over 0.1%SS increased after separate experience with the sugars and SS. This indicates that isomaltulose, like sucrose, has postoral appetition effects that enhances the appetite for the sugar. In Experiments 5 and 6, the appetition actions of the two sugars were directly compared by giving mice isomaltulose+0.05%SS vs. sucrose choice tests before and after separate experience with the two sugars. In general, the initial preference the mice displayed for isomaltulose+0.05%SS was reduced or reversed after separate experience with the two sugars although some strain and sex differences were obtained. This indicates that isomaltulose has weaker postoral appetition effects than sucrose.
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Amoah E, Kulyk DS, Callam CS, Hadad CM, Badu-Tawiah AK. Mass Spectrometry Approach for Differentiation of Positional Isomers of Saccharides: Toward Direct Analysis of Rare Sugars. Anal Chem 2023; 95:5635-5642. [PMID: 36947664 PMCID: PMC10696529 DOI: 10.1021/acs.analchem.2c05375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2023]
Abstract
Rare sugars have gained popularity in recent years due to their use in antiaging treatments, their ability to sweeten with few calories, and their ability to heal infections. Rare sugars are found in small quantities in nature, and they exist typically as isomeric forms of traditional sugars, rendering some challenges in their isolation, synthesis, and characterization. In this work, we present the first direct mass spectrometric approach for differentiating structural isomers of sucrose that differ only by their glycosidic linkages. The method employed a noncontact nanoelectrospray (nESI) platform capable of analyzing minuscule volumes (5 μL) of saccharides via the formation of halide adducts ([M+X]-; X = Cl and Br). Tandem mass spectrometry analysis of the five structural isomers of sucrose afforded diagnostic fragment ions that can be used to distinguish each isomer. Detailed mechanisms showcasing the distinct fragmentation pattern for each isomer are discussed. The method was applied to characterize and confirm the presence of all five selected rare sugars in raw honey complex samples. Aside from the five natural α isomers of sucrose, the method was also suitable for differentiating some β isomers of the same glycosidic linkages, provided the monomeric sugar units are different. The halide adduct formation via the noncontact nESI source was also proven to be effective for oligosaccharides such as raffinose, β-cyclodextrin, and maltoheptaose. The results from this study encourage the future development of methods that function with simple operation to enable straightforward characterization of small quantities of rare sugars.
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Affiliation(s)
- Enoch Amoah
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Dmytro S. Kulyk
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Christopher S. Callam
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Christopher M. Hadad
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Abraham K. Badu-Tawiah
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
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11
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Chavan AR, Singh AK, Gupta RK, Nakhate SP, Poddar BJ, Gujar VV, Purohit HJ, Khardenavis AA. Recent trends in the biotechnology of functional non-digestible oligosaccharides with prebiotic potential. Biotechnol Genet Eng Rev 2023:1-46. [PMID: 36714949 DOI: 10.1080/02648725.2022.2152627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 11/13/2022] [Indexed: 01/31/2023]
Abstract
Prebiotics as a part of dietary nutrition can play a crucial role in structuring the composition and metabolic function of intestinal microbiota and can thus help in managing a clinical scenario by preventing diseases and/or improving health. Among the different prebiotics, non-digestible carbohydrates are molecules that selectively enrich a typical class of bacteria with probiotic potential. This review summarizes the current knowledge about the different aspects of prebiotics, such as its production, characterization and purification by various techniques, and its link to novel product development at an industrial scale for wide-scale use in diverse range of health management applications. Furthermore, the path to effective valorization of agricultural residues in prebiotic production has been elucidated. This review also discusses the recent developments in application of genomic tools in the area of prebiotics for providing new insights into the taxonomic characterization of gut microorganisms, and exploring their functional metabolic pathways for enzyme synthesis. However, the information regarding the cumulative effect of prebiotics with beneficial bacteria, their colonization and its direct influence through altered metabolic profile is still getting established. The future of this area lies in the designing of clinical condition specific functional foods taking into consideration the host genotypes, thus facilitating the creation of balanced and required metabolome and enabling to maintain the healthy status of the host.
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Affiliation(s)
- Atul Rajkumar Chavan
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Ashish Kumar Singh
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Rakesh Kumar Gupta
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Suraj Prabhakarrao Nakhate
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Bhagyashri Jagdishprasad Poddar
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Vaibhav Vilasrao Gujar
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- JoVE, Mumbai, India
| | - Hemant J Purohit
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
| | - Anshuman Arun Khardenavis
- Environmental Biotechnology and Genomics Division, CSIR-National Environmental Engineering Research Institute, Nagpur, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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12
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Hadjikinova R, Petrova I. Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235801013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
Lollipops are one of the most popular confectionary products among the consumers of all over the world. The main ingredient for their production is crystal sugar (sucrose). Its partial or complete replacement with suitable alternatives and sweeteners leads to change in sensory profile of lollipops and the overall perception by consumers. The use of isomaltulose may be consider as a revolution in confectionary industry due to its characteristics as a functional, digestible, non-cariogenic and just as important as a low glycaemic disaccharide. The aim of the present study was to evaluate the effect of isomaltulose as a sugar replacement in lollipops on main nutritional parameters and sensory characteristics as appearance (color and opacity), taste, aroma also the texture attribute perceived in a mouth. Results shown that isomaltulose can affect significantly the sensory and texture profile of the lollipops comparing the control products with sucrose. The data shows that samples have the same energy values of 388 kcal/g but sample obtained with isomaltulose has about 12% lower glycaemic indicator.
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13
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Chen N, Chang B, Shi N, Lu F, Liu F. Robust and recyclable cross-linked enzyme aggregates of sucrose isomerase for isomaltulose production. Food Chem 2023; 399:134000. [DOI: 10.1016/j.foodchem.2022.134000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 07/24/2022] [Accepted: 08/20/2022] [Indexed: 11/29/2022]
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14
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Bouali N, Hamadou WS, Badraoui R, Lajimi RH, Hamdi A, Alreshidi M, Adnan M, Soua Z, Siddiqui AJ, Noumi E, Snoussi M. Phytochemical Composition, Antioxidant, and Anticancer Activities of Sidr Honey: In Vitro and In Silico Computational Investigation. Life (Basel) 2022; 13:life13010035. [PMID: 36675984 PMCID: PMC9867352 DOI: 10.3390/life13010035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/12/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Cancer is one of the major causes of death worldwide. The repercussions of conventional therapeutic approaches present a challenge in the delivery of new effective treatments. Thus, more attention is being awarded to natural products, mainly honey. Honey could be the basis for the development of new therapies for cancer patients. The aim of this study is to assess the phytochemical profiling, antioxidant, drug-likeness properties, and anticancer activity of Ziziphus honey (ZH) derived from the Hail region of Saudi Arabia. The phytochemical profiling using high resolution-liquid chromatography mass spectrometry (HR-LCMS) revealed 10 compounds belonging to several familial classes and one tripeptide. Potential antioxidant activity was noted as assessed by DPPH (IC50 0.670 mg/mL), ABTS (IC50 3.554 mg/mL), and β-carotene (IC50 > 5 mg/mL). The ZH exerted a notable cytotoxic effect in a dose-dependent manner against three cancer cell lines: lung (A549), breast (MCF-7), and colon (HCT-116), with respective IC50 values of 5.203%, 6.02%, and 7.257%. The drug-likeness investigation unveiled that most of the identified compounds meet Lipinski’s rule. The molecular docking analysis revealed interesting antioxidant and anticancer activities for most targeted proteins and supported the in vitro findings. The Miraxanthin-III compound exhibited the most stabilized interaction. This study provides deeper insights on ZH as prominent source of bioactive compounds with potent antioxidant and anticancer effects.
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Affiliation(s)
- Nouha Bouali
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
| | - Walid Sabri Hamadou
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
- Research Unit: Molecular Biology of Leukemia and Lymphoma, Department of Biochemistry, University of Medecine of Sousse, Sousse 4002, Tunisia
| | - Riadh Badraoui
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
- Section of Histology—Cytology, University of Medicine of Tunis, University of Tunis El Manar, La Rabta 1007, Road Djebal Lakhdhar, Tunis 1007, Tunisia
- Department of Histo-Embryology and Cytogenetics, Medicine Faculty of Sfax, University of Sfax, Road of Majida Boulia, Sfax 3029, Tunisia
| | - Ramzi Hadj Lajimi
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
- Department of Chemistry, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
- Laboratory of Water, Membranes and Environmental Biotechnologies, Center of Research and Water Technologies, P.O. Box 273, Soliman 8020, Tunisia
| | - Assia Hamdi
- Laboratory of Galenic and Pharmacological Chemical Development of Drugs, University of Pharmacy, Monastir 5000, Tunisia
| | - Mousa Alreshidi
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
| | - Mohd Adnan
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
| | - Zohra Soua
- Research Unit: Molecular Biology of Leukemia and Lymphoma, Department of Biochemistry, University of Medecine of Sousse, Sousse 4002, Tunisia
| | - Arif Jamal Siddiqui
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
| | - Emira Noumi
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
- Laboratory of Genetics, Biodiversity and Valorisation of Bioressources, High Institute of Biotechnology University of Monastir, Monastir 5000, Tunisia
- Correspondence:
| | - Mejdi Snoussi
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 2440, Saudi Arabia
- Laboratory of Genetics, Biodiversity and Valorisation of Bioressources, High Institute of Biotechnology University of Monastir, Monastir 5000, Tunisia
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15
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de Souza WFC, Santos KLDO, Rodrigues PR, Vieira RP, de Castro RJS, Sato HH. Incorporation and influence of natural gums in an alginate matrix for Serratia plymuthica immobilization and isomaltulose production. Food Res Int 2022; 162:112050. [DOI: 10.1016/j.foodres.2022.112050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/08/2022] [Accepted: 10/12/2022] [Indexed: 11/25/2022]
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16
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Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Res Int 2022; 162:112076. [DOI: 10.1016/j.foodres.2022.112076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 10/08/2022] [Accepted: 10/22/2022] [Indexed: 11/22/2022]
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17
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Ahmed A, Tul-Noor Z, Lee D, Bajwah S, Ahmed Z, Zafar S, Syeda M, Jamil F, Qureshi F, Zia F, Baig R, Ahmed S, Tayyiba M, Ahmad S, Ramdath D, Tsao R, Cui S, Kendall CWC, de Souza RJ, Khan TA, Sievenpiper JL. Effect of honey on cardiometabolic risk factors: a systematic review and meta-analysis. Nutr Rev 2022:6827512. [DOI: 10.1093/nutrit/nuac086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Abstract
Context
Excess calories from free sugars are implicated in the epidemics of obesity and type 2 diabetes. Honey is a free sugar but is generally regarded as healthy.
Objective
The effect of honey on cardiometabolic risk factors was assessed via a systematic review and meta-analysis of controlled trials using the GRADE (Grading of Recommendations, Assessment, Development, and Evaluation) approach.
Data Sources
MEDLINE, Embase, and the Cochrane Library databases were searched up to January 4, 2021, for controlled trials ≥1 week in duration that assessed the effect of oral honey intake on adiposity, glycemic control, lipids, blood pressure, uric acid, inflammatory markers, and markers of nonalcoholic fatty liver disease.
Data Extraction
Independent reviewers extracted data and assessed risk of bias. Data were pooled using the inverse variance method and expressed as mean differences (MDs) with 95%CIs. Certainty of evidence was assessed using GRADE.
Data Analysis
A total of 18 controlled trials (33 trial comparisons, N = 1105 participants) were included. Overall, honey reduced fasting glucose (MD = −0.20 mmol/L, 95%CI, −0.37 to −0.04 mmol/L; low certainty of evidence), total cholesterol (MD = −0.18 mmol/L, 95%CI, −0.33 to −0.04 mmol/L; low certainty), low-density lipoprotein cholesterol (MD = −0.16 mmol/L, 95%CI, −0.30 to −0.02 mmol/L; low certainty), fasting triglycerides (MD = −0.13 mmol/L, 95%CI, −0.20 to −0.07 mmol/L; low certainty), and alanine aminotransferase (MD = −9.75 U/L, 95%CI, −18.29 to −1.21 U/L; low certainty) and increased high-density lipoprotein cholesterol (MD = 0.07 mmol/L, 95%CI, 0.04–0.10 mmol/L; high certainty). There were significant subgroup differences by floral source and by honey processing, with robinia honey, clover honey, and raw honey showing beneficial effects on fasting glucose and total cholesterol.
Conclusion
Honey, especially robinia, clover, and unprocessed raw honey, may improve glycemic control and lipid levels when consumed within a healthy dietary pattern. More studies focusing on the floral source and the processing of honey are required to increase certainty of the evidence.
Systematic Review Registration
PROSPERO registration number CRD42015023580.
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Affiliation(s)
- Amna Ahmed
- University of Toronto Department of Nutritional Sciences, Temerty Faculty of Medicine, , Toronto, Ontario, Canada
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Zujaja Tul-Noor
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Danielle Lee
- University of Toronto Department of Nutritional Sciences, Temerty Faculty of Medicine, , Toronto, Ontario, Canada
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Shamaila Bajwah
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Zara Ahmed
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Shanza Zafar
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Maliha Syeda
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Fakeha Jamil
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Faizaan Qureshi
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
- York University Faculty of Science, , Toronto, Ontario, Canada
| | - Fatima Zia
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Rumsha Baig
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Saniya Ahmed
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Mobushra Tayyiba
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Suleman Ahmad
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - Dan Ramdath
- Agriculture and Agri-Food Canada Guelph Research & Development Centre, , Guelph, Ontario, Canada
| | - Rong Tsao
- Agriculture and Agri-Food Canada Guelph Research & Development Centre, , Guelph, Ontario, Canada
| | - Steve Cui
- Agriculture and Agri-Food Canada Guelph Research & Development Centre, , Guelph, Ontario, Canada
| | - Cyril W C Kendall
- University of Toronto Department of Nutritional Sciences, Temerty Faculty of Medicine, , Toronto, Ontario, Canada
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
- University of Saskatchewan College of Pharmacy and Nutrition, , Saskatoon, Saskatchewan, Canada
| | - Russell J de Souza
- McMaster University Department of Health Research Methods, Evidence, and Impact, Faculty of Health Sciences, , Hamilton, Ontario, Canada, and the Population Health Research Institute, Hamilton Health Sciences Corporation, Hamilton, Ontario, Canada
| | - Tauseef A Khan
- University of Toronto Department of Nutritional Sciences, Temerty Faculty of Medicine, , Toronto, Ontario, Canada
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
| | - John L Sievenpiper
- University of Toronto Department of Nutritional Sciences, Temerty Faculty of Medicine, , Toronto, Ontario, Canada
- Clinical Nutrition, St Michael’s Hospital Toronto 3D Knowledge Synthesis and Clinical Trials Unit, , Toronto, Ontario, Canada
- St Michael's Hospital Clinical Nutrition and Risk Factor Modification Centre, , Toronto, Ontario, Canada
- St Michael's Hospital Division of Endocrinology and Metabolism, , Toronto, Ontario, Canada
- St Michael's Hospital Li Ka Shing Knowledge Institute, , Toronto, Ontario, Canada
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18
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Takada S, Otsuka J, Okamoto Y, Watanabe D, Aoki M, Fujii N, Kenny GP, Enoki Y, Maejima D, Amano T. Effects of ingestion of isomaltulose beverage on plasma volume and thermoregulatory responses during exercise in the heat. Eur J Appl Physiol 2022; 122:2615-2626. [DOI: 10.1007/s00421-022-05044-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 09/07/2022] [Indexed: 11/28/2022]
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19
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Campbell GJ, Lucic Fisher SG, Brandon AE, Senior AM, Bell-Anderson KS. Sex-specific effects of maternal dietary carbohydrate quality on fetal development and offspring metabolic phenotype in mice. Front Nutr 2022; 9:917880. [PMID: 35942169 PMCID: PMC9356227 DOI: 10.3389/fnut.2022.917880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 06/28/2022] [Indexed: 11/13/2022] Open
Abstract
Objectives In utero glycemia is an important determinant of fetal growth. Women with gestational diabetes are more likely to deliver large-for-gestational age babies that are at increased risk for obesity. The maternal nutritional state modulates the development of offspring biological systems during the critical periods of gestation and lactation. Carbohydrate typically contributes most of the dietary energy, however, there are very few mechanistic studies investigating the effects of maternal dietary carbohydrate quality on fetal and offspring outcomes. Therefore, we sought to investigate the direct effects of maternal carbohydrate quality on sex-specific offspring metabolic programming. Methods Female C57BL/6 mice were fed one of five isocaloric diets: four high-sugar diets based on glucose, sucrose, isomaltulose or fructose (all containing 60% energy as carbohydrate), or a standard, minimally processed, chow diet, and were mated with chow-fed males. Half of the dams were sacrificed for fetus dissection and placental collection, with the remaining giving live birth. All dams were metabolically profiled before and during pregnancy, and pups were similarly profiled at 12 weeks of age. Results Overall, glucose-fed dams were heavier and fatter than chow or isomaltulose-fed dams. Female fetuses from glucose and isomaltulose-fed mothers weighed less and had smaller livers, than those from chow-fed mothers, with isomaltulose-fed female fetuses also having decreased placental mass. In contrast, male fetuses responded differently to the maternal diets, with heart mass being significantly increased when their mothers were fed fructose-containing diets, that is, sucrose, isomaltulose and fructose. High-sugar fed female offspring weighed the same, but were significantly fatter, than chow-fed offspring at 12 weeks of age, while glucose and isomaltulose-fed male pups displayed a similar phenotype to their mothers’. Conclusion While both glucose and isomaltulose diets constrained fetal growth in females, only placentas from isomaltulose-fed dams were significantly smaller than those from chow-fed mothers, suggesting the mechanisms through which fetal growth is reduced may be different. Female fetuses of isomaltulose-fed mothers were also lighter than sucrose-fed fetuses suggesting the glycemic index, or rate of glucose digestion and absorption, may be an important factor in determining nutrient availability to the growing fetus.
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Affiliation(s)
- G. Jean Campbell
- Charles Perkins Centre and School of Life and Environmental Sciences, University of Sydney, Sydney, NSW, Australia
| | - Sophie G. Lucic Fisher
- Charles Perkins Centre and School of Life and Environmental Sciences, University of Sydney, Sydney, NSW, Australia
| | - Amanda E. Brandon
- Charles Perkins Centre and Sydney Medical School, University of Sydney, Sydney, NSW, Australia
| | - Alistair M. Senior
- Charles Perkins Centre and School of Life and Environmental Sciences, University of Sydney, Sydney, NSW, Australia
| | - Kim S. Bell-Anderson
- Charles Perkins Centre and School of Life and Environmental Sciences, University of Sydney, Sydney, NSW, Australia
- *Correspondence: Kim S. Bell-Anderson,
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20
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Amano T, Watanabe D, Otsuka J, Okamoto Y, Takada S, Fujii N, Kenny GP, Enoki Y, Maejima D. Comparison of hydration efficacy of carbohydrate-electrolytes beverages consisting of isomaltulose and sucrose in healthy young adults: A randomized crossover trial. Physiol Behav 2022; 249:113770. [PMID: 35247444 DOI: 10.1016/j.physbeh.2022.113770] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/27/2022] [Accepted: 02/28/2022] [Indexed: 12/16/2022]
Abstract
Isomaltulose is a low glycemic and insulinaemic carbohydrate now used as an alternative sweetener in beverages. However, it remains unclear if hydration status may be impacted differently with the consumption of beverages containing isomaltulose as compared to sucrose, a common beverage sweetener. Thirteen young adults (7 women) consumed 1 L of a carbohydrate beverage (with low electrolyte content) containing either 6.5%-sucrose, 6.5%-isomaltulose, or water within a 15 min period. For each beverage, beverage hydration index (BHI, a composite measure of fluid balance after consuming a test beverage relative to water) was calculated from urine volume produced over a 3 h period following ingestion of the carbohydrate beverages relative to water. The change in plasma volume (ΔPV), blood glucose, and lactate concentrations were assessed every 30 min post-beverage consumption. Isomaltulose ingestion attenuated urine production as compared to water and sucrose (P ≤ 0.005) over the 3 h post-ingestion period. However, no differences were observed between sucrose and water (P = 0.055). BHI was 1.53 ± 0.44 for isomaltulose (P ≤ 0.022 vs. sucrose and water) and 1.20±0.29 for sucrose (P = 0.210 vs. water). A transient reduction in ΔPV was observed following the ingestion of the isomaltulose beverage (at 30 min, P = 0.007 vs. sucrose). Thereafter, no differences in ΔPV between beverages were measured. Increases in blood glucose and lactate, indices of absorption and utility of glucose, were delayed in the isomaltulose as compared to sucrose beverage. In summary, we demonstrated a greater BHI with a carbohydrate-electrolyte beverage containing isomaltulose as compared to sucrose. This may in part be attributed to a delayed absorption of isomaltulose reducing diuresis.
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Affiliation(s)
- Tatsuro Amano
- Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, Niigata, Japan.
| | - Daichi Watanabe
- Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, Niigata, Japan
| | - Junto Otsuka
- Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, Niigata, Japan
| | - Yumi Okamoto
- Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, Niigata, Japan
| | - Shota Takada
- Laboratory for Exercise and Environmental Physiology, Faculty of Education, Niigata University, Niigata, Japan
| | - Naoto Fujii
- Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
| | - Glen P Kenny
- Human and Environmental Physiology Research Unit, University of Ottawa, Ottawa, Canada
| | - Yasuaki Enoki
- Advanced Research Institutes, Bourbon Corporation, Niigata, Japan
| | - Daisuke Maejima
- Advanced Research Institutes, Bourbon Corporation, Niigata, Japan
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21
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Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach. Food Res Int 2022; 155:111061. [DOI: 10.1016/j.foodres.2022.111061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 01/03/2023]
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22
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Macedo LL, Corrêa JLG, Vimercati WC, Araújo C. The impact of using vacuum and isomaltulose as an osmotic agent on mass exchange during osmotic dehydration and their effects on qualitative parameters of strawberries. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Cintia Araújo
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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23
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Dietary Complex and Slow Digestive Carbohydrates Promote Bone Mass and Improve Bone Microarchitecture during Catch-Up Growth in Rats. Nutrients 2022; 14:nu14061303. [PMID: 35334960 PMCID: PMC8951765 DOI: 10.3390/nu14061303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/14/2022] [Accepted: 03/17/2022] [Indexed: 02/06/2023] Open
Abstract
Catch-up growth is a process that promotes weight and height gains to recover normal growth patterns after a transient period of growth inhibition. Accelerated infant growth is associated with reduced bone mass and quality characterized by poor bone mineral density (BMD), content (BMC), and impaired microarchitecture. The present study evaluated the effects of a diet containing slow (SDC) or rapid (RDC) digestible carbohydrates on bone quality parameters during the catch-up growth period in a model of diet-induced stunted rats. The food restriction period negatively impacted BMD, BMC, and microarchitecture of appendicular and axial bones. The SDC diet was shown to improve BMD and BMC of appendicular and axial bones after a four-week refeeding period in comparison with the RDC diet. In the same line, the micro-CT analysis revealed that the trabecular microarchitecture of tibiae and vertebrae was positively impacted by the dietary intervention with SDC compared to RDC. Furthermore, features of the cortical microstructure of vertebra bones were also improved in the SDC group animals. Similarly, animals allocated to the SDC diet displayed modest improvements in growth plate thickness, surface, and volume compared to the RDC group. Diets containing the described SDC blend might contribute to an adequate bone formation during catch-up growth thus increasing peak bone mass, which could be linked to reduced fracture risk later in life in individuals undergoing transient undernutrition during early life.
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24
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Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential. Bioprocess Biosyst Eng 2022; 45:999-1009. [PMID: 35305152 DOI: 10.1007/s00449-022-02719-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 03/07/2022] [Indexed: 11/02/2022]
Abstract
Isomaltulose is a potential substitute for sucrose, with a high stability and prebiotic potential, for wide use in candies and soft drinks. This sugar is obtained from sucrose through enzymatic conversion using microbial glucosyltransferases. This work aimed to optimize a matrix to immobilize glucosyltransferase producing Erwinia sp. D12 cells using a sequential experimental strategy. The cell mass of Erwinia sp. D12 obtained in a bioreactor was immobilized in beads formed by ionic gelation. The conversion of sucrose into isomaltulose using the beads was performed in batch and continuous processes, and the isomaltulose was recovered through crystallization. The stability of isomaltulose was assessed in beverages of different pH values, and its prebiotic potential was verified with the growth of probiotic microorganisms. The optimized matrix composed of alginate (2.0% w/v), CaCl2 (2.0% w/v), gelatin (2.0% w/v), and transglutaminase (0.2% w/v) showed the highest mean of produced isomaltulose (199.82 g/L) after four batches. In addition, high stability during the continuous process resulted in an isomaltulose production above of 230 g/L for up to 72 h. The produced isomaltulose was more stable than sucrose in lemon soft drink and orange and grape energy drinks after 30 days of storage; and promoted the growth of Bifidobacterium animalis and Lactobacillus lactis. In conclusion, the production of isomaltulose by Erwinia sp. D12 cells immobilized using optimized conditions is recommended, due to its high conversion capacity, high stability, and prebiotic potential of crystals obtained.
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de Souza WFC, Pereira I, de Lucena FA, Martins LP, Furtado RF, de Castro RJS, Sato HH. A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.01.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02780-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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do Carmo JR, Corrêa JLG, Polachini TC, Telis-Romero J. Properties of isomaltulose (Palatinose®) – An emerging healthy carbohydrate: Effect of temperature and solute concentration. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wang QQ, Yang M, Hao JH, Ma ZC. Direct Isomaltulose Synthesis From Beet Molasses by Immobilized Sucrose Isomerase. Front Bioeng Biotechnol 2021; 9:691547. [PMID: 34336804 PMCID: PMC8322766 DOI: 10.3389/fbioe.2021.691547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Accepted: 06/23/2021] [Indexed: 11/13/2022] Open
Abstract
Isomaltulose is becoming a focus as a functional sweetener for sucrose substitutes; however, isomaltulose production using sucrose as the substrate is not economical. Low-cost feedstocks are needed for their production. In this study, beet molasses (BM) was introduced as the substrate to produce isomaltulose for the first time. Immobilized sucrose isomerase (SIase) was proved as the most efficient biocatalyst for isomaltulose synthesis from sulfuric acid (H2SO4) pretreated BM followed by centrifugation for the removal of insoluble matters and reducing viscosity. The effect of different factors on isomaltulose production is investigated. The isomaltulose still achieved a high concentration of 446.4 ± 5.5 g/L (purity of 85.8%) with a yield of 0.94 ± 0.02 g/g under the best conditions (800 g/L pretreated BM, 15 U immobilized SIase/g dosage, 40°C, pH of 5.5, and 10 h) in the eighth batch. Immobilized SIase used in repeated batch reaction showed good reusability to convert pretreated BM into isomaltulose since the sucrose conversion rate remained 97.5% in the same batch and even above 94% after 11 batches. Significant cost reduction of feedstock costs was also confirmed by economic analysis. The findings indicated that this two-step process to produce isomaltulose using low-cost BM and immobilized SIase is feasible. This process has the potential to be effective and promising for industrial production and application of isomaltulose as a functional sweetener for sucrose substitute.
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Affiliation(s)
- Qin-Qing Wang
- National Glycoengineering Research Center, State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China.,School of Marine Sciences, Sun Yat-sen University, Guangzhou, China
| | - Ming Yang
- Helmholtz International Lab for Anti-Infectives, Shandong University-Helmholtz Institute of Biotechnology, State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
| | - Jian-Hua Hao
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Zai-Chao Ma
- National Glycoengineering Research Center, State Key Laboratory of Microbial Technology, Shandong University, Qingdao, China
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Comparisons of isomaltulose, sucrose, and mixture of glucose and fructose ingestions on postexercise hydration state in young men. Eur J Nutr 2021; 60:4519-4529. [PMID: 34129073 DOI: 10.1007/s00394-021-02614-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 06/08/2021] [Indexed: 10/21/2022]
Abstract
PURPOSE Isomaltulose is a low glycemic and insulinaemic carbohydrate available as a constituent in sports drink. However, it remains unclear whether postexercise rehydration achieved by isomaltulose drink ingestion alone differs as compared to other carbohydrates. METHODS Thirteen young men performed intermittent exercise in the heat (35 °C and relative humidity 40%) to induce a state of hypohydration as defined by a 2% loss in body mass. Thereafter, participants were rehydrated by ingesting drinks equal to the volume of body mass loss with either a mixture of 3.25% glucose and 3.25% fructose, 6.5% sucrose (SUC), or 6.5% isomaltulose (ISO) within the first 30 min of a 3-h recovery. The change in plasma volume (ΔPV) from pre-exercise baseline, blood glucose, and plasma insulin concentration were assessed every 30-min. RESULTS ΔPV was lower in ISO as compared to SUC until 90 min of the recovery (all P ≤ 0.038) with no difference thereafter (all P ≥ 0.391). The ΔPV were paralleled by concomitant changes in blood glucose levels that were greater in ISO as compared to other drinks after 90 min of the recovery (all P ≤ 0.035). Plasma insulin secretion, which potentially enhances renal sodium reabsorption and fluid retention, did not differ between the trials (interaction, P = 0.653). ISO induced a greater net fluid volume retention as compared to SUC (P = 0.010). CONCLUSION We showed that rehydration with an isomaltulose drink following exercise-heat stress induces comparable recovery of PV and a greater net fluid retention as compared to other drinks, albeit this response is delayed. The delayed water transport along with glucose absorption may modulate this response. This trial was registered in 25th Sep 2019 at https://www.umin.ac.jp/ as UMIN000038099. (249/250).
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Yang ZD, Guo YS, Huang JS, Gao YF, Peng F, Xu RY, Su HH, Zhang PJ. Isomaltulose Exhibits Prebiotic Activity, and Modulates Gut Microbiota, the Production of Short Chain Fatty Acids, and Secondary Bile Acids in Rats. Molecules 2021; 26:molecules26092464. [PMID: 33922589 PMCID: PMC8122910 DOI: 10.3390/molecules26092464] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/15/2021] [Accepted: 04/19/2021] [Indexed: 12/16/2022] Open
Abstract
In vitro experiments have indicated prebiotic activity of isomaltulose, which stimulates the growth of probiotics and the production of short chain fatty acids (SCFAs). However, the absence of in vivo trials undermines these results. This study aims to investigate the effect of isomaltulose on composition and functionality of gut microbiota in rats. Twelve Sprague–Dawley rats were divided into two groups: the IsoMTL group was given free access to water containing 10% isomaltulose (w/w), and the control group was treated with normal water for five weeks. Moreover, 16S rRNA sequencing showed that ingestion of isomaltulose increased the abundances of beneficial microbiota, such as Faecalibacterium and Phascolarctobacterium, and decreased levels of pathogens, including Shuttleworthia. Bacterial functional prediction showed that isomaltulose affected gut microbial functionalities, including secondary bile acid biosynthesis. Targeted metabolomics demonstrated that isomaltulose supplementation enhanced cholic acid concentration, and reduced levels of lithocholic acid, deoxycholic acid, dehydrocholic acid, and hyodeoxycholic acid. Moreover, the concentrations of propionate and butyrate were elevated in the rats administered with isomaltulose. This work suggests that isomaltulose modulates gut microbiota and the production of SCFAs and secondary bile acids in rats, which provides a scientific basis on the use of isomaltulose as a prebiotic.
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Affiliation(s)
- Zhan-Dong Yang
- School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou 510006, China;
| | - Yi-Shan Guo
- Guangdong Engineering Lab of High Value Utilization of Biomass, Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; (Y.-S.G.); (J.-S.H.); (Y.-F.G.); (R.-Y.X.)
| | - Jun-Sheng Huang
- Guangdong Engineering Lab of High Value Utilization of Biomass, Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; (Y.-S.G.); (J.-S.H.); (Y.-F.G.); (R.-Y.X.)
| | - Ya-Fei Gao
- Guangdong Engineering Lab of High Value Utilization of Biomass, Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; (Y.-S.G.); (J.-S.H.); (Y.-F.G.); (R.-Y.X.)
| | - Fei Peng
- School of Food Science and Engineering, Nanchang University, Nanchang 330000, China;
| | - Ri-Yi Xu
- Guangdong Engineering Lab of High Value Utilization of Biomass, Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; (Y.-S.G.); (J.-S.H.); (Y.-F.G.); (R.-Y.X.)
| | - Hui-Hui Su
- Guangdong Engineering Lab of High Value Utilization of Biomass, Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; (Y.-S.G.); (J.-S.H.); (Y.-F.G.); (R.-Y.X.)
- Correspondence: (H.-H.S.); (P.-J.Z.); Tel.: +86-020-8416-8316 (H.-H.S.)
| | - Ping-Jun Zhang
- Guangdong Engineering Lab of High Value Utilization of Biomass, Institute of Bioengineering, Guangdong Academy of Sciences, Guangzhou 510316, China; (Y.-S.G.); (J.-S.H.); (Y.-F.G.); (R.-Y.X.)
- Correspondence: (H.-H.S.); (P.-J.Z.); Tel.: +86-020-8416-8316 (H.-H.S.)
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Abbasi AR, Liu J, Wang Z, Zhao A, Ying H, Qu L, Alam MA, Xiong W, Xu J, Lv Y. Recent Advances in Producing Sugar Alcohols and Functional Sugars by Engineering Yarrowia lipolytica. Front Bioeng Biotechnol 2021; 9:648382. [PMID: 33777917 PMCID: PMC7992007 DOI: 10.3389/fbioe.2021.648382] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Accepted: 02/19/2021] [Indexed: 12/14/2022] Open
Abstract
The sugar alcohols and functional sugars have wide applications in food, pharmaceutical, and chemical industries. However, the smaller quantities of natural occurring sugar alcohols and functional sugars restricted their applications. The enzymatic and whole-cell catalyst production is emerging as the predominant alternatives. The properties of Yarrowia lipolytica make it a promising sugar alcohol and functional sugar producer. However, there are still some issues to be resolved. As there exist reviews about the chemical structures, physicochemical properties, biological functions, applications, and biosynthesis of sugar alcohols and/or functional sugars in Y. lipolytica, this mini review will not only update the recent advances in enzymatic and microbial production of sugar alcohols (erythritol, D-threitol, and xylitol) and functional sugars (isomaltulose, trehalose, fructo-oligosaccharides, and galacto-oligosaccharides) by using recombinant Y. lipolytica but also focus on the studies of gene discovery, pathway engineering, expanding substrate scope, bioprocess engineering, and novel breeding methods to resolve the aforementioned issues.
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Affiliation(s)
| | - Jinle Liu
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Zhi Wang
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, China
| | - Anqi Zhao
- School of Life Sciences, Zhengzhou University, Zhengzhou, China
| | - Hanjie Ying
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, China
| | - Lingbo Qu
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, China
| | - Md Asraful Alam
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, China
| | - Wenlong Xiong
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, China
| | - Jingliang Xu
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, China.,Zhengzhou Tuoyang Industrial Co., Ltd., Zhengzhou, China.,Zhengzhou University Industrial Technology Research Institute Co., Ltd., Zhengzhou, China
| | - Yongkun Lv
- School of Chemical Engineering, Zhengzhou University, Zhengzhou, China.,Key Laboratory of Advanced Drug Preparation Technologies, Ministry of Education, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
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Carvalho PH, Kawaguti HY, de Souza WFC, Sato HH. Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose. Bioprocess Biosyst Eng 2021; 44:1109-1118. [PMID: 33547961 DOI: 10.1007/s00449-021-02513-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 01/11/2021] [Indexed: 11/29/2022]
Abstract
Isomaltulose is an alternative sugar obtained from sucrose using some bacteria producing glycosyltransferase. This work aimed to optimize conditions for the immobilization of Serratia plymuthica through ionic gelation and cross-linking by transglutaminase using the sequential experimental strategy for the conversion of sucrose into isomaltulose. The effect of five variables (concentrations of cell mass, alginate, gelatin, transglutaminase, and calcium chloride) was studied, as well as the interactions between them on the matrix composition for the S. plymuthica immobilization. Three experimental designs were used to optimize the concentrations of each variable to obtain higher concentration of isomaltulose. A high conversion of sucrose into isomaltulose (71.04%) was obtained by the cells immobilized in a matrix composed of alginate (1.7%), CaCl2 (0.25 mol/L), gelatin (0.5%), transglutaminase (3.5%) and cell mass (33.5%). As a result, the transglutaminase application as a cross-linking agent improved the immobilization of Serratia plymuthica cells and the conversion of sucrose into isomaltulose.
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Affiliation(s)
- Priscila Hoffmann Carvalho
- School of Food Engineering, University of Campinas, 80 Monteiro Lobato St. Campinas, São Paulo, 13083-862, Brazil
| | - Haroldo Yukio Kawaguti
- Center of Biological and Health Sciences, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Hélia Harumi Sato
- School of Food Engineering, University of Campinas, 80 Monteiro Lobato St. Campinas, São Paulo, 13083-862, Brazil
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Liu L, Bilal M, Luo H, Zhao Y, Duan X. Studies on Biological Production of Isomaltulose Using Sucrose Isomerase: Current Status and Future Perspectives. Catal Letters 2020. [DOI: 10.1007/s10562-020-03439-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Crha T, Pazourek J. Rapid HPLC Method for Determination of Isomaltulose in the Presence of Glucose, Sucrose, and Maltodextrins in Dietary Supplements. Foods 2020; 9:foods9091164. [PMID: 32846904 PMCID: PMC7555359 DOI: 10.3390/foods9091164] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 08/11/2020] [Accepted: 08/15/2020] [Indexed: 02/07/2023] Open
Abstract
This paper presents a rapid HPLC method for the separation of isomaltulose (also known as Palatinose) from other common edible carbohydrates such as sucrose, glucose, and maltodextrins, which are commonly present in food and dietary supplements. This method was applied to determine isomaltulose in selected food supplements for special diets and athletic performance. Due to the selectivity of the separation system, this method can also be used for rapid profiling analysis of mono-, di-, and oligosaccharides in food.
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Kim S, Jo K, Kim N, Hong KB, Suh HJ. The role of alternative sugars on endurance capacity in balb/c mice. J Food Biochem 2020; 44:e13409. [PMID: 32770702 DOI: 10.1111/jfbc.13409] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/14/2020] [Accepted: 07/06/2020] [Indexed: 11/27/2022]
Abstract
Alternative sugars containing isomaltulose were investigated to confirm the hypothesis that isomaltulose ingestion affects endurance capacity due to slow rates of hydrolysis and absorption rate at the intestine. A swimming time of the control group tends to decrease, but the group administrated with low glycemic index (GI) sweeteners tend to increase gradually. Fructo-oligosaccharide (FOS) and inverted sugar (IS), contained isomaltulose, groups showed a significant difference of change in blood glucose and lactic acid level than control group (p < .05). Serum creatine phosphokinase (CPK) and serum lactate dehydrogenases (LDH) of PAL100 were significantly lower than that of the control group (p < .05). IS showed a significant difference in glutathione peroxidase (GSH-Px) compared to Con and PAL20 (20% isomaltulose) group (p < .05). Consuming FOS seems to increase an endurance capacity since fructose and FOS based in isomaltulose contained syrup showed low absorption rate and GI level. PRACTICAL APPLICATIONS: Sugar is a major energy source for exercise, but it causes excessive intake because of the short duration of sweetness, which causes diseases such as obesity, diabetes, and skin aging. An alternative sugar complex containing isomatulose was found to be a sugar substitute for athletic performance. Athletic performance is not just for athletes or active people. In general, elderly people with low muscle mass have low mobility. Alternative sugars can be a good source of supplements to help them perform smoothly with less intake. Therefore, an endurance test with alternative sugars is and important study for energy supplements industry.
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Affiliation(s)
- Singeun Kim
- Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Kyungae Jo
- BK21 Plus, College of Health Science, Korea University, Seoul, Republic of Korea
| | - Nari Kim
- Neo Cremar Co. Ltd., Seoul, Republic of Korea
| | - Ki-Bae Hong
- Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Hyung Joo Suh
- Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University, Seoul, Republic of Korea
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Modeling and Evaluation of the Osmotic Pretreatment of Tomatoes (S. lycopersicum) with Alternative Sweeteners for the Production of Candied Products. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02456-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Piekara A, Krzywonos M, Pstrowska K. Lollipop supplements- nutrient-dense foods or sweets in disguise? J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103436] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Sucrose isomers as alternative sweeteners: properties, production, and applications. Appl Microbiol Biotechnol 2019; 103:8677-8687. [PMID: 31587089 DOI: 10.1007/s00253-019-10132-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/30/2019] [Accepted: 09/08/2019] [Indexed: 01/02/2023]
Abstract
In the daily diet, sweeteners play an indispensable role. Among them, sucrose, a widely occurring disaccharide in nature, is a commonly used sweetener. However, the intake of sucrose can cause a rapid increase in blood glucose, which leads to a number of health problems. Therefore, there is an urgent need for possible alternatives to sucrose. Currently, four naturally occurring sucrose isomers, trehalulose, turanose, leucrose, and isomaltulose are considered to be possible alternatives to sucrose due to their suitable sweetness, potential physiological benefits, and feasible production processes. This review covers the properties of these alternative sweeteners, including their structure, sweetness, hydrolysis rate, toxicology, and cariogenicity, and exhibits their potential applications in chronic diseases management, anti-inflammatory supplement, prebiotic dietary supplement, and stabilizing agent. The biosynthesis of these sucrose isomers using carbohydrate-active enzymes and their industrial production processes are also systematically summarized.
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