Recent advances in d -allulose: Physiological functionalities, applications, and biological production

Zhang, Wenli; Yu, Shuhuai; Zhang, Tao; Jiang, Bo; Mu, Wanmeng

doi:10.1016/j.tifs.2016.06.004

Cited by 109 publications

(73 citation statements)

References 92 publications

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“…This value was nearly twofold higher than that in J-CH ( Figure 3). It was reported that the absorption rate of D-allulose is lower than that of other sweeteners, (Zhang, Yu, Zhang, Jiang, & Mu, 2016). In this study, the content of D-allulose among reducing sugar of jujube juice reached to 15% which indicated that this "healthy sugar" jujube juice showed high application potential in fruit juice beverage market.…”

Section: Bioconversion Of D-allulose In Concentrated Jujube Juicementioning

confidence: 46%

“…As we know, industrial production of D‐allulose has been achieved in Japan and Korea. Recently, a rare sugar syrup containing D‐allulose has been used as a functional food, and can be commercially obtained from Matsutani Chemical Industry Co. Ltd. (Hyogo, Japan) (Zhang, Yu, Zhang, Jiang, & Mu, ). In this study, the content of D‐allulose among reducing sugar of jujube juice reached to 15% which indicated that this “healthy sugar” jujube juice showed high application potential in fruit juice beverage market.…”

Section: Resultsmentioning

confidence: 99%

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The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

Men

Zhu

et al. 2019

Food Science & Nutrition

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Jujube juice has been used as ingredient in a range of foods and dietary supplements. In this study, an enzyme transformation and fermentation coupling technology was applied to increase the nutritional value of concentrated/extracted Jinsi jujube juice. Two enzymes, D‐glucose isomerase ( GI ) and D‐allulose 3‐epimerase ( DAE ), were employed to convert the glucose and fructose to a low‐calorie sweeter D‐allulose with a concentration of 110 g/L in jujube juice. Furthermore, the mixed cultures of Pediococcus pentosaceus PC ‐5 and Lactobacillus plantarum M were employed to increase the content of nutrition components related to bioactivities and flavor volatiles in jujube juice. Accordingly, this fermentation accumulated 100 mg/L gamma‐aminobutyric acid ( GABA ), which has neurotransmission, hypotension, diuretic, and tranquilizer effects, and increased the content of branched‐chain amino acids ( BCAA s) and many free amino acids (Asp, Glu, Gly, and Ala) at different level. The fermentation not only maintained the concentration of native functional components such as cyclic adenosine monophosphate ( cAMP ) and minerals, but also increased the content of iron (Fe 2+ ) and zinc (Zn 2+ ), which have blood and eyesight tonic function. The value‐added jujube juice might serve as a low‐calorie and probiotic functional beverage and show high application potential in food industry.

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Section: Bioconversion Of D-allulose In Concentrated Jujube Juicementioning

confidence: 46%

Section: Resultsmentioning

confidence: 99%

The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

Men

Zhu

et al. 2019

Food Science & Nutrition

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“…The decrease in pH might explained L. acidophilus activity in producing organic acids during fermentation (Zubaidah et al, 2012) and the production depended on temperature, medium, presence of salt, presence of preservatives, and growth inhibitors (Soliman et al, 2015;Probst et al, 2013;Vinderola et al, 2002). Three percent of differences might be categorized as slight change because of the similarity of metabolism between D-fructose and other carbohydrates (Zhang et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Based on research, fructose has been shown to double the growth of lactobacilli (Nutter et al, 2017) due to its energy for growing. Dfructose was known as commercial sugar because of its unique physiological properties (Zhang et al, 2016). This type of sugar may be affected the pH in the medium containing this lactic acid bacteria (LAB) (Moriya et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose

Pangetika

Al-Baarri

Legowo

2018

J. Appl. Food Tech.

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This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.

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“…Based on this increase, glucose and D-allulose might equally support the living of LAB during period of 48 hours. [12] stated that the exponential growth can be observed when substrate and nutrients were present in acceptable of amount.…”

Section: Resultsmentioning

confidence: 99%

Glucose and D-Allulose contained medium to support the growth of lactic acid bacteria

Al-Baarri

Legowo

Pramono

et al. 2018

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract.Monosaccharide has been known as support agent for the growth of lactic acid bacteria. However the combination among monosaccharides for supporting the living of bacteria has not been understood well. This research was done for analyzing the combination glucose and D-allulose for the growth of Lactobacillus acidophilus and Streptococcus thermophillus. The NaCl medium containing glucose and D-allulose was used to analyse the growth of bacteria. The study showed that glucose and D-allulose have been detected as supportive agent to L. acidophilus and S. thermophillus specifically. As conclusion, glucose and D-allulose supported the growth of lactic acid bacteria equally. This finding might provide the beneficial information for industry to utilize D-allulose as well as glucose.

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Recent advances in d -allulose: Physiological functionalities, applications, and biological production

Cited by 109 publications

References 92 publications

The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose

Glucose and D-Allulose contained medium to support the growth of lactic acid bacteria

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