1
|
Shi F, Gao YS, Han SM, Huang CS, Hou QS, Wen XW, Wang BS, Zhu ZY, Zou L. Allulose mitigates chronic enteritis by reducing mitochondria dysfunction via regulating cathepsin B production. Int Immunopharmacol 2024; 129:111645. [PMID: 38354512 DOI: 10.1016/j.intimp.2024.111645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/31/2024] [Accepted: 01/31/2024] [Indexed: 02/16/2024]
Abstract
Metabolic changes have been linked to the development of inflammatory bowel disease (IBD), which includes colitis. Allulose, an endogenous bioactive monosaccharide, is vital to the synthesis of numerous compounds and metabolic processes within living organisms. Nevertheless, the precise biochemical mechanism by which allulose inhibits colitis remains unknown. Allulose is an essential and intrinsic protector of the intestinal mucosal barrier, as it maintains the integrity of tight junctions in the intestines, according to the current research. It is also important to know that there is a link between the severity of inflammatory bowel disease (IBD) and colorectal cancer (CRC), chemically-induced colitis in rodents, and lower levels of allulose in the blood. Mice with colitis, either caused by dextran sodium sulphate (DSS) or naturally occurring colitis in IL-10-/- mice, had less damage to their intestinal mucosa after being given allulose. Giving allulose to a colitis model starts a chain of reactions because it stops cathepsin B from ejecting and helps lysosomes stick together. This system effectively stops the activity of myosin light chain kinase (MLCK) when intestinal epithelial damage happens. This stops the breakdown of tight junction integrity and the start of mitochondrial dysfunction. To summarise, the study's findings have presented data that supports the advantageous impact of allulose in reducing the advancement of colitis. Its ability to stop the disruption of the intestinal barrier enables this. Therefore, allulose has potential as a medicinal supplement for treating colitis.
Collapse
Affiliation(s)
- Fang Shi
- Department of Abdominal Radiotherapy, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province 250117, China
| | - Yong-Sheng Gao
- Department of Pathology, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province 250117, China
| | - Shu-Mei Han
- Department of Gastroenterology, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province, 250117, China
| | - Cheng-Suo Huang
- Department of Gastroenterology, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province, 250117, China
| | - Qing-Sheng Hou
- Department of Gastrointestinal Surgery, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province, 250117, China
| | - Xiao-Wen Wen
- Department of Gastrointestinal Surgery, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province, 250117, China
| | - Ben-Shi Wang
- Department of Gastrointestinal Surgery, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province, 250117, China
| | - Zhen-Yu Zhu
- Department of Gastrointestinal Surgery, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province, 250117, China
| | - Lei Zou
- Department of Gastrointestinal Surgery, Shandong Cancer Hospital and Institute, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong Province, 250117, China.
| |
Collapse
|
2
|
Preechasuk L, Luksameejaroenchai C, Tangjittipokin W, Kunavisarut T. Short-term effects of allulose consumption on glucose homeostasis, metabolic parameters, incretin levels, and inflammatory markers in patients with type 2 diabetes: a double-blind, randomized, controlled crossover clinical trial. Eur J Nutr 2023; 62:2939-2948. [PMID: 37432472 DOI: 10.1007/s00394-023-03205-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 06/30/2023] [Indexed: 07/12/2023]
Abstract
PURPOSE Allulose is a rare monosaccharide with almost zero calories. There is no study of short-term allulose consumption in patients with type 2 diabetes (T2D). Thus, we aimed to study the effect of allulose consumption for 12 weeks on glucose homeostasis, lipid profile, body composition, incretin levels, and inflammatory markers in patients with T2D. METHODS A double-blind, randomized, controlled crossover study was conducted on sixteen patients with T2D. Patients were randomly assigned to allulose 7 g twice daily or aspartame 0.03 g twice daily for 12 weeks. After a 2-week washout, patients were crossed over to the other sweetener for an additional 12 weeks. Oral glucose tolerance tests, laboratory measurements, and dual-energy X-ray absorptiometry were conducted before and after each phase. RESULTS This study revealed that short-term allulose consumption exerted no significant effect on glucose homeostasis, incretin levels, or body composition but significantly increased MCP-1 levels (259 ± 101 pg/ml at baseline vs. 297 ± 108 pg/mL after 12 weeks of allulose, p = 0.002). High-density lipoprotein cholesterol (HDL-C) significantly decreased from 51 ± 13 mg/dl at baseline to 41 ± 12 mg/dL after 12 weeks of allulose, p < 0.001. CONCLUSION Twelve weeks of allulose consumption had a neutral effect on glucose homeostasis, body composition, and incretin levels. Additionally, it decreased HDL-C levels and increased MCP-1 levels. TRIAL REGISTRATION This trial was retrospectively registered on the Thai Clinical Trials Registry (TCTR20220516006) on December 5, 2022.
Collapse
Affiliation(s)
- Lukana Preechasuk
- Siriraj Diabetes Center of Excellence, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Chanoknan Luksameejaroenchai
- Siriraj Diabetes Center of Excellence, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Watip Tangjittipokin
- Siriraj Center of Research Excellence for Diabetes, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Department of Immunology, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Tada Kunavisarut
- Siriraj Diabetes Center of Excellence, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand.
- Division of Endocrinology and Metabolism, Department of Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok, 10700, Thailand.
| |
Collapse
|
3
|
Woodbury TJ, Mauer LJ. Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch. Food Res Int 2023; 171:113002. [PMID: 37330845 DOI: 10.1016/j.foodres.2023.113002] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/19/2023]
Abstract
The pasting and retrogradation behaviors of starch are altered by the presence of sugars and are important in dictating the storage stability and texture of starch-containing foods. The use of oligosaccharides (OS) and allulose in reduced-sugar formulations is being explored. The objectives of this study were to determine the impacts of different types and concentrations (0% to 60% w/w) of OS (fructo-OS, gluco-OS, isomalto-OS, gluco-dextrin, and xylo-OS) and allulose on the pasting and retrogradation attributes of wheat starch compared to starch in water (control) or sucrose solutions using DSC and rheometry. Physicochemical properties of the additives and their effects on amylose leaching were also considered. Significant differences in starch pasting, retrogradation, and amylose leaching were found between the control and additive solutions, influenced by additive type and concentration. Allulose increased starch paste viscosity and promoted retrogradation over time (60% conc. PV = 7628 cP; ΔHret, 14 = 3.18 J/g) compared to the control (PV = 1473 cP; ΔHret, 14 = 2.66 J/g) and all OS (PV = 14 to 1834 cP; ΔHret,14 = 0.34 to 3.08 J/g). In the allulose, sucrose, and xylo-OS solutions, compared to the other OS types, the gelatinization and pasting temperatures of starch were lower, more amylose leaching occurred, and pasting viscosities were higher. Increasing OS concentrations elevated gelatinization and pasting temperatures. In most 60% OS solutions these temperatures exceeded 95 °C thereby preventing starch gelatinization and pasting in the rheological analysis, and in conditions relevant for inhibiting starch gelatinization in low moisture-sweetened products. Fructose-analog additives (allulose and fructo-OS) promoted starch retrogradation more than the other additives, while xylo-OS was the only additive that limited retrogradation across all OS concentrations. The correlations and quantitative findings from this study will assist product developers in selecting health-promoting sugar replacer ingredients that impart desirable texture and shelf-life properties in starch-containing foods.
Collapse
Affiliation(s)
- Travest J Woodbury
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA
| | - Lisa J Mauer
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA.
| |
Collapse
|
4
|
Abstract
D-Allulose, also referred to as psicose, is a C3-epimer of D-fructose used as a sugar substitute in low energy products. It can be formed naturally during processing of food and drinks containing sucrose and fructose or is prepared by chemical synthesis or via enzymatic treatment with epimerases from fructose. Estimated intakes via Western style diets including sweetened beverages are below 500 mg per d but, when used as a sugar replacement, intake may reach 10 to 30 g per d depending on the food consumed. Due to its structural similarity with fructose, allulose uses the same transport and distribution pathways. But in contrast to fructose, the human genome does not encode for enzymes that are able to metabolise allulose leading to an almost complete renal excretion of the absorbed dose and near-to-zero energetic yield. However, in vitro studies have shown that certain bacteria such as Klebsiella pneumonia are able to utilise allulose as a substrate. This finding has been a subject of concern, since Klebsiella pneumoniae represents an opportunistic human pathogen. It therefore raised the question of whether a high dietary intake of allulose may cause an undesirable growth advantage for potentially harmful bacteria at mucosal sites such as the intestine or at systemic sites following invasive infection. In this brief review, we discuss the current state of science on these issues and define the research needs to better understand the fate of allulose and its metabolic and microbiological effects when ingested as a sugar substitute.
Collapse
|
5
|
Kim DB, Nam TG, Jung YS, Kim HJ, Sa S, Yoo M. Optimization and validation for quantification for allulose of jelly candies using response surface methodology. J Food Sci Technol 2020; 58:2670-2676. [PMID: 34194102 DOI: 10.1007/s13197-020-04773-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/15/2020] [Accepted: 09/01/2020] [Indexed: 11/29/2022]
Abstract
A simple, rapid and reliable extraction method for allulose content in jelly were optimized using response surface methodology. The extraction method was selected based on preliminary experiments, with a three-factor, three-level central complex design including 20 experimental runs to optimize the extraction parameters. The optimum extraction factors predicted were temperature of 66 °C, solvent of 74% (v/v) ethanol, and extraction time of 24 min under shaking water bath extraction. The measured parameters were in accordance with the predicted values. The developed analytical method was validated with regard to linearity, accuracy and precision presenting recovery level from 90.79 to 95.18% and detection limits varying from 0.53 to 1.62 mg/mL. Finally, the method will be potentially applicable to a commercial jelly food using optimum extraction.
Collapse
Affiliation(s)
- Dan-Bi Kim
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Tae Gyu Nam
- Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227 Republic of Korea
| | - Young Sung Jung
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | | | - Soonok Sa
- Samyang Corp, Seongnam, 13488 Republic of Korea
| | - Miyoung Yoo
- Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| |
Collapse
|
6
|
Surapureddi SRK, Kunta R, Sameer Kumar GS, Sappidi SR, Dadke S. A sensitive and high throughput method for the analysis of d-psicose by capillary electrophoresis. Food Chem 2018; 281:36-40. [PMID: 30658762 DOI: 10.1016/j.foodchem.2018.12.081] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 10/25/2018] [Accepted: 12/05/2018] [Indexed: 10/27/2022]
Abstract
d-Psicose/allulose is a rare sugar and it has high potential benefits for pharmaceutical and food industry. The existed analytical methods have its own limitations to quantify fructose and d-psicose mixtures. Hence there is a need for the development of an effective, efficient and sensitive analytical method for quantification of d-psicose in presence of other sugars. Quantification of sugars by capillary electrophoresis (CE) have been previously reported. However, the list does not include d-psicose. In this study, d-psicose is successfully quantified for the first time in the presence of d-fructose and glucose with a good resolution. Standard curves for all the sugars are established in a concentration range of 0.1 mM (0.0018% w/v) to 3.0 mM (0.0540% w/v) with a coefficient of determination of >0.99. The scope of this method can be extended to quantify d-psicose and their processed impurities in food products with minor modifications in sample preparation.
Collapse
Affiliation(s)
- Sri Rama Krishna Surapureddi
- Department of Chemistry, Koneru Lakshmaiah Education Foundation, Green Fields, Vaddeswaram, Guntur District, Andhra Pradesh 522502, India; Vimta Labs Ltd, Genome Valley, Hyderabad, Telangana 500085, India
| | - Ravindhranath Kunta
- Department of Chemistry, Koneru Lakshmaiah Education Foundation, Green Fields, Vaddeswaram, Guntur District, Andhra Pradesh 522502, India.
| | | | | | | |
Collapse
|
7
|
Hayakawa M, Hira T, Nakamura M, Iida T, Kishimoto Y, Hara H. Secretion of GLP-1 but not GIP is potently stimulated by luminal d- Allulose (d-Psicose) in rats. Biochem Biophys Res Commun 2018; 496:S0006-291X(18)30143-8. [PMID: 29402406 DOI: 10.1016/j.bbrc.2018.01.128] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 01/19/2018] [Indexed: 11/26/2022]
Abstract
Glucagon-like peptide 1 (GLP-1), an incretin gastrointestinal hormone, is secreted when stimulated by nutrients including metabolizable sugars such as glucose and fructose. d-Allulose (allulose), also known as d-psicose, is a C-3 isomer of d-fructose and a rare sugar with anti-diabetic or anti-obese effects in animal models. In the present study, we examined whether an oral administration of allulose could stimulate GLP-1 secretion in rats, and investigated the underlying mechanisms. Oral, but not intraperitoneal, administration of allulose (0.5-2.0 g/kg body weight) elevated plasma GLP-1 levels for more than 2 h in a dose-dependent manner. The effects of allulose on GLP-1 secretion were higher than that of dextrin, fructose, or glucose. In addition, oral allulose increased total and active GLP-1, but not glucose-dependent insulinotropic polypeptide (GIP), levels in the portal vein. In anesthetized rats equipped with a portal catheter, luminal (duodenum and ileum) administration of allulose increased portal GLP-1 levels, indicating the luminal effect of allulose. Allulose-induced GLP-1 secretion was abolished in the presence of xanthohumol (a glucose/fructose transport inhibitor), but not in the presence of inhibitors of the sodium-dependent glucose cotransporter 1 or the sweet taste receptor. These results demonstrate a potent and lasting effect of orally administered allulose on GLP-1 secretion in rats, without affecting GIP secretion. The potent and selective GLP-1-releasing effect of allulose holds promise for the prevention and treatment of glucose intolerance through promoting endogenous GLP-1 secretion.
Collapse
Affiliation(s)
- Masaki Hayakawa
- Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, Japan
| | - Tohru Hira
- Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, Japan; Research Faculty of Agriculture, Hokkaido University, Sapporo 060-8589, Japan.
| | - Masako Nakamura
- Research & Devlopment, Matsutani Chemical Industry Co., Ltd., 5-3, Kita-Itami, Itami 664-8508, Japan
| | - Tetsuo Iida
- Research & Devlopment, Matsutani Chemical Industry Co., Ltd., 5-3, Kita-Itami, Itami 664-8508, Japan
| | - Yuka Kishimoto
- Research & Devlopment, Matsutani Chemical Industry Co., Ltd., 5-3, Kita-Itami, Itami 664-8508, Japan
| | - Hiroshi Hara
- Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, Japan; Research Faculty of Agriculture, Hokkaido University, Sapporo 060-8589, Japan
| |
Collapse
|