Allulose

Allulose, classified as hexose and ketose, is the epimer corresponding to the third carbon of D-fructose. IUPAC name (3R, 4R, 5R)-1,3,4,5,6-pentahydroxyhexan-2-one. It has special functions that are beneficial to human health, such as regulating blood sugar, and is evaluated by the US Food Navigation Network as the most potential sucrose substitute. It is mainly prepared by enzyme immobilization and transformation method, which not only clones and expresses the enzyme, separates and refines it, and then transforms it through an appropriate vector immobilization.

Used for adult diseases with high blood sugar level, it plays a very important role in preventing adult diseases and maintaining proper blood sugar levels.

In the field of food applications, D-psicose has the advantages of high sweetness, good solubility, low calories and low blood sugar response, and is considered to be one of the most ideal sucrose substitutes. Adding D-psicose to food can not only improve its gelation degree, but also can react with food protein to improve its flavor by Maillard reaction. Compared with D-fructose and D-glucose, D-psicose can generate more antioxidant Maillard reaction products and maintain the antioxidant level of food for a longer time. In 2011, D-psicose was certified as safe by the FDA and can be used as an additive in food and dietary fields.
Allulose is a zero-fat sugar that relieves the rise in blood sugar after eating, and its sweetness is 70% of that of granulated sugar, and it has high solubility. Because of this nature, it is especially suitable for processed foods. Allulose has the following various functions and characteristics, and it is increasingly expected to be used to produce high-quality foods that are highly effective in preventing adult diseases and are loved by people.

1, The effect of D-psicose on lipid metabolism
Hossain et al. added 5% allulose to the drinking water of spontaneous type 2 diabetic OLETF (Otsuka Long-Evans Tokushima Fatty) rats. After 13 weeks of feeding, they found that the abdominal fat and body fat weight of the rats were significantly lower than those of the control group. And fat cells are smaller than the control group. Different doses of D-psicose were added to the normal diet of obese rats induced by a high-fat diet, and it was found that the body weight and the amount of body fat accumulation were reduced compared with the control group, and the degree of reduction was shown to the psicose Dose dependence. The rats were fed 3% psicose for 4 weeks, and it was found that the rats in the D-psicose group had significantly lower serum insulin and leptin levels, decreased liposynthesis activity in the liver, and lipoxygenase expression levels Rising, it is speculated that D-psicose can reduce fat accumulation by inhibiting fat synthesis and increasing the rate of lipolysis.
2, The effect of D-psicose on blood glucose metabolism
A number of studies have shown that D-psicose has the effect of lowering blood sugar. Male rats were fed sucrose, maltose or soluble starch, while adding D-psicose or D-fructose by one-thousandth, and it was found that psicose can inhibit the concentration of glucose in plasma; in experiments on rats, it was found that, After oral administration, allulose will be absorbed into the blood through the small intestine, and then excreted by the kidneys, without causing blood sugar fluctuations, and can also inhibit the activity of α-glucosidase.
3, D-psicose anti-diabetic mechanism
The OLETF rat experiment carried out by Hossain et al. showed that the postprandial blood glucose, body weight and fat of the psicose group were effectively controlled. The immunohistochemical results showed that psicose can induce the expression of hepatic glucokinase, thereby increasing the synthesis of hepatic glycogen. . Further studies have found that psicose can slow down the fibrosis of β-islet cells. Extending the experiment time to 60 weeks, it was found that the anti-type 2 diabetes effects of D-psicose are mainly achieved by maintaining blood sugar levels, reducing weight gain, controlling postprandial blood sugar, reducing inflammation, and reducing glycosylated hemoglobin levels. [1]