Identification of a Novel Oligosaccharide in Maple Syrup as a Potential Alternative Saccharide for Diabetes Mellitus Patients

Abstract

The incidence of diabetes mellitus (DM) is increasing rapidly and is associated with changes in dietary habits. Although restrictions in the use of sweeteners may prevent the development of DM, this might reduce the quality of life of patients with DM. Therefore, there has been a great deal of research into alternative sweeteners. In the search for such sweeteners, we analyzed the carbohydrate content of maple syrup and identified a novel oligosaccharide composed of fructose and glucose, linked at the C-4 of glucose and the C-6 of fructose. This oligosaccharide inhibited the release of fructose from sucrose by invertase (IC50: 1.17 mmol/L) and the decomposition of maltose by α-(1-4) glucosidase (IC50: 1.72 mmol/L). In addition, when orally administered together with sucrose to rats with DM, the subsequent plasma glucose concentrations were significantly lower than if the rats had been administered sucrose alone, without having any effect on the insulin concentration. These findings suggest that this novel oligosaccharide might represent a useful alternative sweetener for inclusion in the diet of patients with DM and may also have therapeutic benefits.

Separation of Fructosyl Oligosaccharides in Maple Syrup by Using Charged Aerosol Detection

“…For structural analysis of mapletriose1, this oligosaccharide was fractionated and purified from maple sap in accordance with our previous study [ 12 ]. Two-dimensional NMR analysis was performed to clarity the structure of mapletriose1.…”

“…It was reported that maple syrup contains pentoses, such as xylose, arabinose, and ribose, and polysaccharides, such as inulin [ 10 , 11 ]. Our previous study discovered that maple syrup contains a fructosyl oligosaccharide known as blastose [ 12 ]. Furthermore, this study also suggested the presence of an unidentified compound in maple syrup that was considered to be fructosyl oligosaccharide with a polymerization degree of at least three.…”

Approaches to Investigate Selective Dietary Polysaccharide Utilization by Human Gut Microbiota at a Functional Level

“…Glycogen is a common storage polysaccharide for microbial (Figure 1C), fungal (Figure 1D), and animal (Figure 1E) cells and is the major glycan in meats (Mellor et al, 1958;Fernandez and Tornberg, 1991;Komatsu et al, 2014). Many foods and beverages contain a complex mixture of polysaccharides, oligosaccharides, and monosaccharides from multiple biological sources (Saha and Bhattacharya, 2010;Sivam et al, 2010); whereas, some products, such as milk, honey, beer, wine, and maple syrup, have a simpler carbohydrate profile, being primarily composed of oligosaccharides (e.g., fructooligosaccharides, rhamnogalacturonan II, sialyllactose) with various chemistries and degrees of polymerization (dp) (Figure 1E; Morales et al, 2006;Doco et al, 2015;Oliveira et al, 2015;Kanyer et al, 2017;Sato et al, 2019). More specialized food groups, such as edible seaweeds (Figure 1B), bacteria and microalgae (Figure 1C), fungi (Figure 1D), and seafood (Figure 1E), present structurally unique polysaccharides that have a range of bioactivities within the host (Gow et al, 2017;Pandya et al, 2019;Wu et al, 2019) and are also used commercially as functional food ingredients and additives (Usov, 2011;Forján et al, 2014;Schmid et al, 2015;Villarruel-López et al, 2017;Pangestuti and Arifin, 2018;Thinh et al, 2018;Ustyuzhanina et al, 2018;Alba and Kontogiorgos, 2019;Cherry et al, 2019;Hsieh and Harris, 2019;Kidgell et al, 2019;Praveen et al, 2019;…”

Correction: Sato, K., et al. Identification of a Novel Oligosaccharide in Maple Syrup as a Potential Alternative Saccharide for Diabetes Mellitus Patients. Int. J. Mol. Sci. 2019, 20, 5041

“…J. Mol. Sci [ 1 ]. The correct title should be: Identification of a Functional Oligosaccharide in Maple Syrup as a Potential Alternative Saccharide for Diabetes Mellitus Patients.…”

“…On page 2, lines 11–15 of the original publication [ 1 ], the sentences “We successfully identified a novel oligosaccharide in maple syrup that strongly interacts with invertase. Furthermore, we examined what effect this novel oligosaccharide has on the other glycosidases.…”