Effects Of D-allulose Research Articles

D-Allulose Reduces Hypertrophy and Endoplasmic Reticulum Stress Induced by Palmitic Acid in Murine 3T3-L1 Adipocytes.

Natural rare sugars are an alternative category of sweeteners with positive physiologic and metabolic effects both in in vitro and animal models. D-allulose is a D-fructose epimer that combines 70% sucrose sweetness with the advantage of an extremely low energy content. However, there are no data about the effect of D-allulose against adipose dysfunction; thus, it remains to be confirmed whether D-allulose is useful in the prevention and in treatment of adipose tissue alterations. With this aim, we evaluated D-allulose's preventive effects on lipid accumulation in 3T3-L1 murine adipocytes exposed to palmitic acid (PA), a trigger for hypertrophic adipocytes. D-allulose in place of glucose prevented adipocyte hypertrophy and the activation of adipogenic markers C/EBP-β and PPARγ induced by high PA concentrations. Additionally, D-allulose pretreatment inhibited the NF-κB pathway and endoplasmic reticulum stress caused by PA, through activation of the Nrf2 pathway. Interestingly, these effects were also observed as D-allulose post PA treatment. Although our data need to be confirmed through in vivo models, our findings suggest that incorporating D-allulose as a glucose substitute in the diet might have a protective role in adipocyte function and support a unique mechanism of action in this sugar as a preventive or therapeutic compound against PA lipotoxicity through the modulation of pathways connected to lipid transport and metabolism.

Effects of D-allulose on di (2-ethylhexyl) phthalate (DEHP) and di-n-butyl phthalate (DBP)-induced toxicity in rats

Background: Oral exposure to high concentrations of DEHP and DBP causes testicular and hepatotoxicity in rodents. Phthalate metabolites such as mono (2-ethylhexyl) phthalate (MEHP) and mono-n-butyl phthalate (MBP) stimulate peroxisome proliferator-activated receptors and disrupts carbohydrate and lipid metabolism. The oxidative stress generated may be closely related to these toxicities. Method: To clarify the effects of the rare sugar D-allulose, a potent free radical scavenger, on testicular and hepatotoxicity induced by DEHP and DBP, rats were fed DEHP or DBP containing diet and D-allulose water. Result: Dietary exposure to DEHP and DBP induced a significant decrease in testicular weight and significant increase in liver weight. D-allulose treatment significantly inhibited the testicular weight loss. But D-allulose treatment did not significantly suppress the increase in liver weight. Plasma glucose levels were significantly lower in the DEHP- or DBP-only treated groups compared to controls, but were improved by D-allulose treatment. This suggests that D-allulose blocks DEHP- and DBP-induced glycemic suppression. Plasma lipid-related markers such as total cholesterol, high-density lipoprotein cholesterol, and triglycerides were lower than controls in all treatment groups on the DEHP and DBP diets, but showed a slight trend toward improvement with D-allulose. Conclusion: D-allulose reduced DEHP- and DBP-induced testicular toxicity and blood glucose suppression in rats, but did not improve liver hypertrophy. This effect may be due to the strong oxidant scavenging ability of D-allulose.

Effects of D-allulose on body fat accumulation in rats fed severely carbohydrate-restricted diets containing beef tallow or soybean oil

Effects of D-allulose on body fat accumulation in rats fed severely carbohydrate-restricted diets containing beef tallow or soybean oil

A pilot study on the effect of d-allulose on postprandial glucose levels in patients with type 2 diabetes mellitus during Ramadan fasting

BackgroundDuring Ramadan fasting, postprandial hyperglycemia is commonly observed after iftar (break of fast at sunset) meal. d-allulose is a rare sugar and is reported to have several health benefits, including the suppression of increase in postprandial glucose levels. This study investigates whether d-allulose (a C-3 epimer of d-fructose) improves the postprandial glucose in patients with type 2 diabetes mellitus (T2DM) during Ramadan.MethodsThis was a pilot, prospective single-arm study design that was conducted for 10 consecutive days; 5 days of control and 5 days of consumption. The primary outcome was postprandial peak glucose levels. During the consumption period, 8.5 g of d-allulose was consumed by the participants before iftar meal. Postprandial glucose was measured using a continuous glucose monitoring system.ResultsA total of 12 participants completed the study. Significant lower (p < 0.01) postprandial glucose values and the glucose incremental area under the curve (iAUC) were observed from 0 to 180 min during the consumption period compared to the control period. The consumption period demonstrated significantly higher percentages of time in which glucose values were found in the target range (p = 0.0032), and when the glucose levels above the target range were reduced (p = 0.0015).ConclusionsThe supplementation with d-allulose has the potential to improve postprandial hyperglycemia in patients with T2DM after iftar during Ramadan. Further studies are needed to confirm these findings.Trial registration ClinicalTrials.gov NCT05071950. Retrospectively registered, 8 October 2021.

Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes

The high sucrose content in sweet bakery products is a nutritional concern. However, the technological functions of sucrose in such products make its replacement challenging. d-allulose, which only has 5% of the energy content of sucrose, may be an ideal sucrose substitute, due to its similar physicochemical and bulk properties. The aim of this study was to investigate the performance of d-allulose as the main sugar component in cupcakes, in comparison to both sucrose and d-fructose, by assessing the physicochemical and physical properties of cupcakes baked for 12, 16, and 20 min. d-allulose batters experienced less volume expansion and took longer to lose weight and thermally set during baking than did sucrose batters. d-allulose cupcakes had lower water activity values at all baking times and developed a browner colour and greater acrylamide concentration, compared to sucrose cupcakes. Comparable textural properties were achieved by d-allulose and sucrose cupcakes at the longest baking time (20 min). d-allulose and d-fructose produced cupcakes with comparable physical properties. There is potential for the use of d-allulose in the bakery products industry, by employing longer baking processes, or in other products requiring lower moisture content and less volume development.

Metabolic Stability of D-Allulose in Biorelevant Media and Hepatocytes: Comparison with Fructose and Erythritol.

D-allulose, a C-3 epimer of D-fructose, is a rare monosaccharide used as a food ingredient or a sweetener. In the present study, the in vitro metabolic stability of D-allulose was examined in biorelevant media, that is, simulated gastric fluid (SGF) and fasted state simulated intestinal fluid (FaSSIF) containing digestive enzymes, and in cryopreserved human and rat hepatocytes. The hepatocyte metabolic stabilities of D-allulose were also investigated and compared with those of fructose and erythritol (a sugar-alcohol with no calorific value). D-allulose was highly stable in SGF (97.8% remained after 60 min) and in FaSSIF (101.3% remained after 240 min), indicating it is neither pH-labile nor degraded in the gastrointestinal tract. D-allulose also exhibited high levels of stability in human and rat hepatocytes (94.5–96.8% remained after 240 min), whereas fructose was rapidly metabolized (43.1–52.6% remained), which suggested these two epimers are metabolized in completely different ways in the liver. The effects of D-allulose on glucose and fructose levels were negligible in hepatocytes. Erythritol was stable in human and rat hepatocytes (102.1–102.9% remained after 240 min). Intravenous pharmacokinetic studies in rats showed D-allulose was eliminated with a mean half-life of 72.2 min and a systemic clearance of 15.8 mL/min/kg. Taken together, our results indicate that D-allulose is not metabolized in the liver, and thus, unlikely to contribute to hepatic energy production.

Effect of d-allulose on rheological properties of chicken breast sausage

d-Allulose (Alu), a rare sugar, was applied to chicken breast sausage as a sucrose (Suc) substitute. The ratio (w/w) of Alu to Suc in sugar that was added to the sausage batter was 0/1 (A0S1), 3/7 (A3S7), 7/3 (A7S3), and 1/0 (A1S0). The total amount of Suc used was 2.5% of the weight of minced chicken breast meat. Substituting Suc with Alu did not affect water content, cooking loss, breaking stress, breaking strain, and modulus of elasticity of chicken breast sausage, but a 100% substitution with Alu caused a 10% decrease in viscosity and a 31% decrease in expressible water. A significant difference appeared in the rheological properties of elasticity, viscosity, and water-holding capacity of chicken breast sausage frozen-stored (-20°C) for 90 d. Particularly, the modulus of elasticity for A1S0 chicken breast sausage was 19% higher than that of the control A0S1 chicken breast sausage, suggesting that Alu appreciably reduced the deterioration in elasticity that is caused by long-term frozen storage of sausage. The quality improvement of frozen-stored chicken breast sausage demonstrates the feasibility and benefits of the application of Alu to frozen foods.

Effects of D-allulose on glucose metabolism after the administration of sugar or food in healthy dogs.

D-allulose is a C-3 epimer of D-fructose and has recently been investigated for its hypoglycemic effects. In the present study, the effects of D-allulose on glucose metabolism were evaluated in healthy dogs administrated sugar or food. The oral administrations of D-allulose decreased plasma glucose concentrations after oral glucose or maltose administration, with a diminished plasma insulin rise. The glucose suppressive effect of D-allulose was also observed after intravenous glucose administrations without increase in plasma insulin concentration. In contrast, D-allulose showed no effect on plasma glucose and insulin concentrations after feeding. The present results suggest that D-allulose administration may be beneficial in dogs with impaired glucose tolerance. Further studies investigating the therapeutic efficacy of D-allulose in diabetic dogs are required.