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Lee CY, So YS, Yoo SH, Lee BH, Seo DH. Impact of artificial sweeteners and rare sugars on the gut microbiome. Food Sci Biotechnol 2024; 33:2047-2064. [PMID: 39130663 PMCID: PMC11315849 DOI: 10.1007/s10068-024-01597-x] [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: 04/03/2024] [Revised: 04/03/2024] [Accepted: 04/30/2024] [Indexed: 08/13/2024] Open
Abstract
Alternative sugars are often used as sugar substitutes because of their low calories and glycemic index. Recently, consumption of these sweeteners in diet foods and beverages has increased dramatically, raising concerns about their health effects. This review examines the types and characteristics of artificial sweeteners and rare sugars and analyzes their impact on the gut microbiome. In the section on artificial sweeteners, we have described the chemical structures of different sweeteners, their digestion and absorption processes, and their effects on the gut microbiota. We have also discussed the biochemical properties and production methods of rare sugars and their positive and negative effects on gut microbial communities. Finally, we have described how artificial sweeteners and rare sugars alter the gut microbiome and how these changes affect the gut environment. Our observations aim to improve our understanding regarding the potential health implications of the consumption of artificial sweeteners and low-calorie sugars.
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Affiliation(s)
- Chang-Young Lee
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea
| | - Yun-Sang So
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam, 13120 Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea
- Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
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Ortiz ADC, Fideles SOM, Reis CHB, Pagani BT, Bueno LMM, Moscatel MBM, Buchaim RL, Buchaim DV. D-Tagatose: A Rare Sugar with Functional Properties and Antimicrobial Potential against Oral Species. Nutrients 2024; 16:1943. [PMID: 38931297 PMCID: PMC11206312 DOI: 10.3390/nu16121943] [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: 05/20/2024] [Revised: 06/14/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
Carbohydrates have a dietary role, but excessive consumption of high-calorie sugars can contribute to an increased incidence of metabolic diseases and dental caries. Recently, carbohydrates with sweetening properties and low caloric value, such as D-tagatose, have been investigated as alternative sugars. D-tagatose is a rare sugar that has nutritional and functional properties of great interest for health. This literature review presents an approach to the biological effects of D-tagatose, emphasizing its benefits for oral health. Studies report that D-tagatose has antioxidant and prebiotic effects, low digestibility, reduced glycemic and insulinemic responses, and the potential to improve the lipid profile, constituting an alternative for diabetes mellitus and obesity. It can also be observed that D-tagatose has an antioxidant action, favoring the elimination of free radicals and, consequently, causing a reduction in cellular oxidative stress. Furthermore, it also has antibacterial potential against oral species. Regarding oral health, studies have shown that D-tagatose efficiently reversed bacterial coaggregations, including periodontopathogenic species, and impaired the activity and growth of cariogenic bacteria, such as S. mutans. D-tagatose significantly inhibited biofilm formation, pH decrease and insoluble glucan synthesis in S. mutans cultures. Salivary S. mutans counts were also significantly reduced by the consumption of chewing gum containing D-tagatose and xylitol. In addition, there is evidence that tagatose is effective as an air-polishing powder for biofilm decontamination. The literature indicates that D-tagatose can contribute to the prevention of systemic diseases, also constituting a promising agent to improve oral health.
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Affiliation(s)
- Adriana de Cássia Ortiz
- Department of Biological Sciences, Bauru School of Dentistry (FOB/USP), University of Sao Paulo, Bauru 17012-901, Brazil; (A.d.C.O.); (S.O.M.F.); (C.H.B.R.); (B.T.P.); (M.B.M.M.)
| | - Simone Ortiz Moura Fideles
- Department of Biological Sciences, Bauru School of Dentistry (FOB/USP), University of Sao Paulo, Bauru 17012-901, Brazil; (A.d.C.O.); (S.O.M.F.); (C.H.B.R.); (B.T.P.); (M.B.M.M.)
| | - Carlos Henrique Bertoni Reis
- Department of Biological Sciences, Bauru School of Dentistry (FOB/USP), University of Sao Paulo, Bauru 17012-901, Brazil; (A.d.C.O.); (S.O.M.F.); (C.H.B.R.); (B.T.P.); (M.B.M.M.)
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation, University of Marilia (UNIMAR), Marília 17525-902, Brazil;
| | - Bruna Trazzi Pagani
- Department of Biological Sciences, Bauru School of Dentistry (FOB/USP), University of Sao Paulo, Bauru 17012-901, Brazil; (A.d.C.O.); (S.O.M.F.); (C.H.B.R.); (B.T.P.); (M.B.M.M.)
- Dentistry School, University of Marilia (UNIMAR), Marília 17525-902, Brazil
| | | | - Matheus Bento Medeiros Moscatel
- Department of Biological Sciences, Bauru School of Dentistry (FOB/USP), University of Sao Paulo, Bauru 17012-901, Brazil; (A.d.C.O.); (S.O.M.F.); (C.H.B.R.); (B.T.P.); (M.B.M.M.)
- Dentistry School, University of Marilia (UNIMAR), Marília 17525-902, Brazil
| | - Rogerio Leone Buchaim
- Department of Biological Sciences, Bauru School of Dentistry (FOB/USP), University of Sao Paulo, Bauru 17012-901, Brazil; (A.d.C.O.); (S.O.M.F.); (C.H.B.R.); (B.T.P.); (M.B.M.M.)
- Graduate Program in Anatomy of Domestic and Wild Animals, Faculty of Veterinary Medicine and Animal Science (FMVZ), University of Sao Paulo (USP), Sao Paulo 05508-270, Brazil
| | - Daniela Vieira Buchaim
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation, University of Marilia (UNIMAR), Marília 17525-902, Brazil;
- Graduate Program in Anatomy of Domestic and Wild Animals, Faculty of Veterinary Medicine and Animal Science (FMVZ), University of Sao Paulo (USP), Sao Paulo 05508-270, Brazil
- Medical School, University Center of Adamantina (UNIFAI), Adamantina 17800-000, Brazil
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Reagentless D-Tagatose Biosensors Based on the Oriented Immobilization of Fructose Dehydrogenase onto Coated Gold Nanoparticles- or Reduced Graphene Oxide-Modified Surfaces: Application in a Prototype Bioreactor. BIOSENSORS 2021; 11:bios11110466. [PMID: 34821682 PMCID: PMC8615923 DOI: 10.3390/bios11110466] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 11/21/2022]
Abstract
As electrode nanomaterials, thermally reduced graphene oxide (TRGO) and modified gold nanoparticles (AuNPs) were used to design bioelectrocatalytic systems for reliable D-tagatose monitoring in a long-acting bioreactor where the valuable sweetener D-tagatose was enzymatically produced from a dairy by-product D-galactose. For this goal D-fructose dehydrogenase (FDH) from Gluconobacter industrius immobilized on these electrode nanomaterials by forming three amperometric biosensors: AuNPs coated with 4-mercaptobenzoic acid (AuNP/4-MBA/FDH) or AuNPs coated with 4-aminothiophenol (AuNP/PATP/FDH) monolayer, and a layer of TRGO on graphite (TRGO/FDH) were created. The immobilized FDH due to changes in conformation and spatial orientation onto proposed electrode surfaces catalyzes a direct D-tagatose oxidation reaction. The highest sensitivity for D-tagatose of 0.03 ± 0.002 μA mM−1cm−2 was achieved using TRGO/FDH. The TRGO/FDH was applied in a prototype bioreactor for the quantitative evaluation of bioconversion of D-galactose into D-tagatose by L-arabinose isomerase. The correlation coefficient between two independent analyses of the bioconversion mixture: spectrophotometric and by the biosensor was 0.9974. The investigation of selectivity showed that the biosensor was not active towards D-galactose as a substrate. Operational stability of the biosensor indicated that detection of D-tagatose could be performed during six hours without loss of sensitivity.
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Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients. Food Res Int 2020; 136:109608. [PMID: 32846628 DOI: 10.1016/j.foodres.2020.109608] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/24/2020] [Accepted: 07/26/2020] [Indexed: 11/21/2022]
Abstract
Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (aw), glass transition temperature (Tg), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the aw of the amorphous ingredient(s) and the deliquescence RH of the crystalline ingredient(s) in a blend intersect, were also calculated. Caking was observed when storage conditions (RH and/or temperature) exceeded the Tg of a blend or the deliquescence RH of a crystalline ingredient in the blend. When amorphous and crystalline ingredients were blended, synergistic moisture sorption and increased caking was observed. When multiple crystalline ingredients were present, mutual deliquescence further increased the sensitivity of the blend to moisture. When environmental conditions exceeded the crossover temperature, degree of caking increased, and physical appearance was altered due to the induced deliquescence of the crystalline ingredient(s) by the aw of the amorphous ingredient(s). In general, as complexity of blends increased, sensitivity to moisture also increased, and physical stability of the blends decreased. The results of this study provide valuable information for increasing the physical stability of complex seasoning blends based on moisture sorption behaviors.
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Rin‐ut S, Rattanapitigorn P. Effect of foaming agents on process conditions, characteristics, and stability of foam‐mat freeze‐dried pandan (
Pandanus amaryllifolius
) powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14690] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Saowaratcharee Rin‐ut
- Central Laboratory Faculty of Veterinary Medicine Chiang Mai University Chiang Mai Thailand
| | - Panida Rattanapitigorn
- Division of Food Science and Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
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Guerrero-Wyss M, Durán Agüero S, Angarita Dávila L. D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food. BIOMED RESEARCH INTERNATIONAL 2018; 2018:8718053. [PMID: 29546070 PMCID: PMC5818958 DOI: 10.1155/2018/8718053] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 11/09/2017] [Accepted: 12/13/2017] [Indexed: 11/17/2022]
Abstract
The objective of the current research was to review and update evidence on the dietary effect of the consumption of tagatose in type 2 diabetes, as well as to elucidate the current approach that exists on its production and biotechnological utility in functional food for diabetics. Articles published before July 1, 2017, were included in the databases PubMed, EBSCO, Google Scholar, and Scielo, including the terms "Tagatose", "Sweeteners", "Diabetes Mellitus type 2", "Sweeteners", "D-Tag". D-Tagatose (D-tag) is an isomer of fructose which is approximately 90% sweeter than sucrose. Preliminary studies in animals and preclinical studies showed that D-tag decreased glucose levels, which generated great interest in the scientific community. Recent studies indicate that tagatose has low glycemic index, a potent hypoglycemic effect, and eventually could be associated with important benefits for the treatment of obesity. The authors concluded that D-tag is promising as a sweetener without major adverse effects observed in these clinical studies.
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Affiliation(s)
- Marion Guerrero-Wyss
- Escuela de Nutrición, Facultad Ciencias De La Salud, Universidad San Sebastián, Santiago, Chile
| | - Samuel Durán Agüero
- Escuela de Nutrición, Facultad Ciencias De La Salud, Universidad San Sebastián, Santiago, Chile
| | - Lisse Angarita Dávila
- Carrera de Nutrición, Facultad de Medicina, Universidad Andres Bello, Sede Concepción, Talcahuano, Chile
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de Sousa M, Manzo RM, García JL, Mammarella EJ, Gonçalves LRB, Pessela BC. Engineering the l-Arabinose Isomerase from Enterococcus Faecium for d-Tagatose Synthesis. Molecules 2017; 22:molecules22122164. [PMID: 29211024 PMCID: PMC6149694 DOI: 10.3390/molecules22122164] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 11/14/2017] [Accepted: 11/29/2017] [Indexed: 11/16/2022] Open
Abstract
l-Arabinose isomerase (EC 5.3.1.4) (l-AI) from Enterococcus faecium DBFIQ E36 was overproduced in Escherichia coli by designing a codon-optimized synthetic araA gene. Using this optimized gene, two N- and C-terminal His-tagged-l-AI proteins were produced. The cloning of the two chimeric genes into regulated expression vectors resulted in the production of high amounts of recombinant N-His-l-AI and C-His-l-AI in soluble and active forms. Both His-tagged enzymes were purified in a single step through metal-affinity chromatography and showed different kinetic and structural characteristics. Analytical ultracentrifugation revealed that C-His-l-AI was preferentially hexameric in solution, whereas N-His-l-AI was mainly monomeric. The specific activity of the N-His-l-AI at acidic pH was higher than that of C-His-l-AI and showed a maximum bioconversion yield of 26% at 50 °C for d-tagatose biosynthesis, with Km and Vmax parameters of 252 mM and 0.092 U mg-1, respectively. However, C-His-l-AI was more active and stable at alkaline pH than N-His-l-AI. N-His-l-AI follows a Michaelis-Menten kinetic, whereas C-His-l-AI fitted to a sigmoidal saturation curve.
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Affiliation(s)
- Marylane de Sousa
- Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, BL 709, Fortaleza-CE 60455-760, Brazil.
| | - Ricardo M Manzo
- Food and Biotechnology Engineering Group, Institute of Technological Development for the Chemical Industry, National University of the Litoral (UNL), National Council of Scientific and Technical Research (CONICET), RN 168 Km 472 "Paraje El Pozo" S/N, S3000 Santa Fe, Argentina.
| | - José L García
- Center for Biological Research, CIB, Higher Council for Scientific Research, CSIC, C/Ramiro de Maeztu, 9, 28040 Madrid, Spain.
| | - Enrique J Mammarella
- Food and Biotechnology Engineering Group, Institute of Technological Development for the Chemical Industry, National University of the Litoral (UNL), National Council of Scientific and Technical Research (CONICET), RN 168 Km 472 "Paraje El Pozo" S/N, S3000 Santa Fe, Argentina.
| | - Luciana R B Gonçalves
- Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, BL 709, Fortaleza-CE 60455-760, Brazil.
| | - Benevides C Pessela
- Department of Food Biotechnology and Microbiology, Institute of Research in Food Sciences, CIAL, Higher Council for Scientific Research, CSIC, C/Nicolás Cabrera 9, UAM Campus, 28049 Madrid, Spain.
- Department of Engineering and Technology, Polytechnic Institute of Sciences and Technology, Av. Luanda Sul, Rua Lateral Via S10, P.O. Box 1316, Talatona-Luanda Sul, Angola.
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Jayamuthunagai J, Srisowmeya G, Chakravarthy M, Gautam P. d-Tagatose production by permeabilized and immobilized Lactobacillus plantarum using whey permeate. BIORESOURCE TECHNOLOGY 2017; 235:250-255. [PMID: 28371762 DOI: 10.1016/j.biortech.2017.03.123] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/20/2017] [Accepted: 03/21/2017] [Indexed: 06/07/2023]
Abstract
The aim of the work is to produce d-Tagatose by direct addition of alginate immobilized Lactobacillus plantarum cells to lactose hydrolysed whey permeate. The cells were untreated and immobilized (UIC), permeabilized and immobilized (PIC) and the relative activities were compared with purified l-arabinose isomerase (l-AI) for d-galactose isomerization. Successive lactose hydrolysis by β-galactosidase from Escherichia coli and d-galactose isomerization using l-AI from Lactobacillus plantarum was performed to investigate the in vivo production of d-tagatose in whey permeate. In whey permeate, maximum conversion of 38% and 33% (w/w) d-galactose isomerization by PIC and UIC has been obtained. 162mg/g and 141mg/g of d-tagatose production was recorded in a 48h reaction time at 50°C, pH 7.0 with 5mM Mn2+ ion concentration in the initial substrate mixture.
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Affiliation(s)
- J Jayamuthunagai
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India.
| | - G Srisowmeya
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
| | - M Chakravarthy
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
| | - P Gautam
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
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Effects of temperature, pH, organic acids, and sulfites on tagatose browning in solutions during processing and storage. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0092-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Koh JH, Choi SH, Park SW, Choi NJ, Kim Y, Kim SH. Synbiotic impact of tagatose on viability of Lactobacillus rhamnosus strain GG mediated by the phosphotransferase system (PTS). Food Microbiol 2013; 36:7-13. [DOI: 10.1016/j.fm.2013.03.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Revised: 12/27/2012] [Accepted: 03/12/2013] [Indexed: 01/01/2023]
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