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NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ

Year 2021, Volume: 46 Issue: 4, 925 - 938, 17.05.2021
https://doi.org/10.15237/gida.GD21010

Abstract

Şekerler; duyusal olarak tatlı tada sahip, suda çözünürlüğü yüksek ve molekül ağırlıkları düşük karbonhidratlar olarak tanımlanabilir. Doğada yüksek miktarda bulunan şekerler yaygın şekerler ve düşük miktarda bulunan şekerler ise nadir şekerler olarak adlandırılırlar. Nadir bir şeker olan D-allüloz, D-fruktozun 3. karbondan epimerik izomeridir. D-allüloz aynı zamanda D-glikoza eşdeğer tatlı tada, oldukça düşük enerji içeriğine ve glisemik indeks değerine sahip olması gibi özellikleri ile de gıda teknolojisinde kullanım potansiyeline sahip bir bileşendir. D-allülozun diğer endüstriyel şekerlere alternatif bir bileşen olarak kullanımı için doğal kaynakları yetersizdir. Bu nedenle D-allülozun diğer yaygın heksoz şekerlerden üretilmesi gerekmektedir. D-allülozun en genel üretim yöntemi; D-fruktozun, D-tagatoz 3-epimeraz veya D-allüloz 3-epimeraz enzimleri ile D-allüloza dönüştürülmesidir. Bu çalışmada; D-allülozun bazı özellikleri, sağlık üzerine etkileri, üretim yöntemleri ve gıdalarda kullanım potansiyeli derlenmiştir.

References

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D-ALLULOSE, A RARE SUGAR, AND ITS USAGE POSSIBILITIES IN NUTRITION AND PRODUCTION METHODS

Year 2021, Volume: 46 Issue: 4, 925 - 938, 17.05.2021
https://doi.org/10.15237/gida.GD21010

Abstract

Sugars are defined as carbohydrates with a sweet taste, high water solubility, and low molecular weight. Sugars found in high amounts in nature are classified as common sugars, sugars found in low amounts are classified as rare sugars. D-allulose, a rare sugar, is the C-3 epimeric isomer of D-fructose. D-allulose is also an ingredient having the potential for usage in food technology with its properties such as sweet taste equivalent to D-glucose, very low energy content and glycemic index value. Natural resources are insufficient for D-allulose to be used as an alternative ingredient to other industrial sugars. Therefore, D-allulose must be produced from other common hexose sugars. The most common production method of D-allulose is the conversion of D-fructose to D-allulose by D-tagatose 3-epimerase or D-allulose 3-epimerase enzymes. In this study; some properties, effects on health, production methods and potential usage in foods of D-allulose are reviewed.

References

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  • Bilal, M., Iqbal, H.M.N., Hu, H., Wang, W., Zhang, X. (2018). Metabolic engineering pathways for rare sugars biosynthesis, physiological functionalities, and applications-a review. Crit Rev Food Sci Nutr, 58(16): 2768–2778.
  • Bilik, V., Tihlárik, K. (1973). Reactions of saccharides catalyzed by molybdate ions. IX.* Epimerization of ketohexoses. Chemicke Zvesti, 28(1): 106–109.
  • Chen, J., Zhu, Y., Fu, G., Song, Y., Jin, Z., Sun, Y., Zhang, D. (2016). High-level intra- and extra-cellular production of d-psicose 3-epimerase via a modified xylose-inducible expression system in Bacillus subtilis. J Ind Microbiol Biotechnol, 43(11): 1577–1591.
  • Chen, X., Wang, W., Xu, J., Yuan, Z., Yuan, T., Zhang, Y., Liang, C., He, M., Guo, Y. (2017). Production of D-psicose from D-glucose by co-expression of D-psicose 3-epimerase and xylose isomerase. Enzyme Microb Technol, 105: 18–23.
  • Dedania, S.R., Patel, M.J., Patel, D.M., Akhani, R.C., Patel, D.H. (2017). Immobilization on graphene oxide improves the thermal stability and bioconversion efficiency of D-psicose 3-epimerase for rare sugar production. Enzyme Microb Technol, 107: 49–56.
  • Dedania, S.R., Patel, V.K., Soni, S.S., Patel, D.H. (2020). Immobilization of Agrobacterium tumefaciens D-psicose 3-epimerase onto titanium dioxide for bioconversion of rare sugar. Enzyme Microb Technol, 140: 109605.
  • Do, G.Y., Kwon, E.Y., Kim, Y.J., Han, Y., Kim, S.B., Kim, Y.H., Choi, M.S. (2019). Supplementation of non-dairy creamer-enriched high-fat diet with d-allulose ameliorated blood glucose and body fat accumulation in C57BL/6J mice. Appl Sci, 9(13): 2750.
  • Doner, L.W. (1979). Isomerization of D-fructose by base: Liquid-chromatographic evaluation and the isolation of D-psicose. Carbohydr Res, 70(2): 209–216.
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  • FDA. (2019). The declaration of allulose and calories from allulose on nutrition and supplement facts labels: guidance for ındustry. www.fda.gov/media/123342/download (Accessed: 10 December 2020).
  • Gil-Campos, M., San José González, M.A., Díaz Martín, J.J. (2015). Use of sugars and sweeteners in children’s diets. Recommendations of the Nutrition Committee of the Spanish Association of Paediatrics. Anales de Pediatría (English Edition), 83(5): 353.e1-353.e7.
  • Hadipernata, M., Ogawa, M., Hayakawa, S. (2016). Effect of D-allulose on rheological properties of chicken breast sausage. Poult Sci, 95(9): 2120–2128.
  • Hadipernata, M., Ogawa, M., Hayakawa, S. (2017). Improved rheological properties of chicken egg frozen gels fortified by D-ketohexoses. J Food Process Preservation, 41(5).
  • Han, Y., Han, H.J., Kim, A.H., Choi, J.Y., Cho, S.J., Park, Y.B., Jung, U.J., Choi, M. S. (2016). D-allulose supplementation normalized the body weight and fat-pad mass in diet-induced obese mice via the regulation of lipid metabolism under isocaloric fed condition. Mol Nutr Food Res, 60(7): 1695–1706.
  • Han, Y., Kwon, E.Y., Yu, M.K., Lee, S.J., Kim, H.J., Kim, S.B., Kim, Y.H., Choi, M.S. (2018). A preliminary study for evaluating the dose-dependent effect of D-allulose for fat mass reduction in adult humans: A randomized, double-blind, placebo-controlled trial. Nutrients, 10(2): 160-174.
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  • Hossain, A., Yamaguchi, F., Matsuo, T., Tsukamoto, I., Toyoda, Y., Ogawa, M., Nagata, Y., Tokuda, M. (2015). Rare sugar D-allulose: Potential role and therapeutic monitoring in maintaining obesity and type 2 diabetes mellitus. Pharm Ther, 155: 45-49.
  • Iida, T., Hayashi, N., Yamada, T., Yoshikawa, Y., Miyazato, S., Kishimoto, Y., Okuma, K., Tokuda, M., Izumori, K. (2010). Failure of D-psicose absorbed in the small intestine to metabolize into energy and its low large intestinal fermentability in humans. Metab Clin Exp, 59(2): 206-214.
  • Ilhan, E., Pocan, P., Ogawa, M., Oztop, M. H. (2020). Role of ‘D-allulose’ in a starch based composite gel matrix. Carbohydr Polym, 228: 115373.
  • Itoh, H., Okaya, H., Khan, A.R., Tajima, S., Hayakawa, S., Izumori, K. (1994). Purification and characterization of D-tagatose 3-epimerase from Pseudomonas sp. ST-24 . Biosci Biotechnol Biochem, 58(12): 2168–2171.
  • Iwasaki, Y., Sendo, M., Dezaki, K., Hira, T., Sato, T., Nakata, M., Goswami, C., Aoki, R., Arai, T., Kumari, P., Hayakawa, M., Masuda, C., Okada, T., Hara, H., Drucker, D.J., Yamada, Y., Tokuda, M., Yada, T. (2018). GLP-1 release and vagal afferent activation mediate the beneficial metabolic and chronotherapeutic effects of D-allulose. Nat Commun, 9(1).
  • Jia, M., Mu, W., Chu, F., Zhang, X., Jiang, B., Zhou, L.L., Zhang, T. (2014). A D-psicose 3-epimerase with neutral pH optimum from Clostridium bolteae for D-psicose production: Cloning, expression, purification, and characterization. Appl Microbiol Biotechnol, 98(2): 717–725.
  • Jiang, S., Xiao, W., Zhu, X., Yang, P., Zheng, Z., Lu, S., Jiang, S., Zhang, G., Liu, J. (2020). Review on D-Allulose: In vivo metabolism, catalytic mechanism, engineering strain construction, bio-production technology. Front Bioeng Biotechnol, 8.
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There are 68 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Hazal Özhanlı 0000-0002-9825-3916

Duygu Bilgin This is me 0000-0003-4162-1412

Ceren Mutlu 0000-0003-4943-2798

Mustafa Erbas 0000-0002-9485-2356

Publication Date May 17, 2021
Published in Issue Year 2021 Volume: 46 Issue: 4

Cite

APA Özhanlı, H., Bilgin, D., Mutlu, C., Erbas, M. (2021). NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ. Gıda, 46(4), 925-938. https://doi.org/10.15237/gida.GD21010
AMA Özhanlı H, Bilgin D, Mutlu C, Erbas M. NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ. The Journal of Food. May 2021;46(4):925-938. doi:10.15237/gida.GD21010
Chicago Özhanlı, Hazal, Duygu Bilgin, Ceren Mutlu, and Mustafa Erbas. “NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ”. Gıda 46, no. 4 (May 2021): 925-38. https://doi.org/10.15237/gida.GD21010.
EndNote Özhanlı H, Bilgin D, Mutlu C, Erbas M (May 1, 2021) NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ. Gıda 46 4 925–938.
IEEE H. Özhanlı, D. Bilgin, C. Mutlu, and M. Erbas, “NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ”, The Journal of Food, vol. 46, no. 4, pp. 925–938, 2021, doi: 10.15237/gida.GD21010.
ISNAD Özhanlı, Hazal et al. “NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ”. Gıda 46/4 (May 2021), 925-938. https://doi.org/10.15237/gida.GD21010.
JAMA Özhanlı H, Bilgin D, Mutlu C, Erbas M. NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ. The Journal of Food. 2021;46:925–938.
MLA Özhanlı, Hazal et al. “NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ”. Gıda, vol. 46, no. 4, 2021, pp. 925-38, doi:10.15237/gida.GD21010.
Vancouver Özhanlı H, Bilgin D, Mutlu C, Erbas M. NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ. The Journal of Food. 2021;46(4):925-38.

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