A Review: Manufacturing, and Properties of the D-Fructose Epimer D-Allulose (D-Psicose)

D-allulose, also known by the name D-psicose or just allulose, is a rare keto-sugar epimer of D-fructose in the third carbon (C3), and naturally occurs in small quantity in fruits such as grapes and figs. It is low calorie sweetener produced enzymatically from D-fructose by enzymes D-ketose 3-epimerase (DKEase) family. D-allulose has a similar taste, texture and functionality as sweetener comparing to high calorie sweetener sugar table sucrose. D-allulose is poorly metabolized in the body with minimal impact on blood sugar levels making it a natural low-calorie sweetener. This property makes D-allulose an attractive sweetener for diabetes and for body weight management. Laboratory studies on D-allulose intake demonstrated its safety with no significant adverse effects. United States Food and Drug Administration (FDA) has granted D-allulose the status of Generally Recognized as Safe (GRAS). Plus, it is considered safe for human consumption by regulatory organizations in other countries except in European Union due to their request for further laboratory testing. Maximum acceptable daily intake of D-allulose is 0.9 grams per kilogram body weight. Excessive intake for more than the recommended daily intake could lead to some side effects such as gastrointestinal discomfort or laxative effects. In general, D-allulose is considered one of the preferred natural low calories sweeteners for those seeking an alternative to table sugar sucrose.

Anti-Obesity Effects of Dietary d-Allulose and Medium-Chain Triglycerides in High-Fat Diet-Fed Rats

d-Allulose, a rare sugar, exerts anti-obesity effects by inhibiting hepatic lipogenesis and promoting energy expenditure. Medium-chain triglycerides (MCTs) consist of three medium-chain fatty acids connected by glycerol. MCTs have been extensively investigated for their ability to reduce body fat accumulation. We previously investigated the anti-obesity effects of a combination of dietary d-allulose and MCT (5% - 13%) in rats;however, we could not confirm the anti-obesity effects of MCT or observed synergetic effects between d-allulose and MCT on body fat loss. We speculated that our previous studies were influenced by the excessive amount of MCT in the diets. Therefore, in this study, we aimed to investigate the anti-obesity effects of the simultaneous intake of d-allulose and MCT in rats fed an obesity-inducing high-fat diet with a low amount of MCTs (2%). Thirty-two male Wistar rats (3-week-old) were randomly divided into four groups: control, d-allulose, MCT, and d-allulose + MCT groups. Rats in each group were fed ad libitum on a control (no d-Allulose or MCT), 5% d-allulose, 2% MCT, or 5% d-allulose + 2% MCT diets for 16 weeks. Abdominal adipose tissue weights were significantly lower in the d-allulose diet group than in the control group, whereas no differences were observed between results of the MCT-supplemented groups. The total body fat mass was significantly lower in the d-allulose and MCT diet groups than in the control group, but no differences were observed between the MCT-supplemented groups. These results suggested that anti-obesity effects of dietary d-allulose were observed, and the effects of dietary MCTs were weaker than those of d-allulose. Moreover, we confirmed the interaction between dietary d-allulose and MCT on indicators of obesity. Interestingly, their effects were not synergistic, as MCT supplementation offset the anti-obesity effects of dietary d-allulose. However, the specific mechanisms underlying those effects remain unknown, warranting further investigation.

A Review on the Isolation and Purification of D-allulose

D-allulose has very little content in nature,and it needs to be synthesized artificially and meet the purity requirements of industrial grade.The basic physical and chemical properties of D-allulose,its preparation methods and many different ways of isolation and purification were described.In order to achieve the goal of industrial production of D-allulose as soon as possible,the research progress of D-allulose isolation and purification technologies at home and abroad in recent years was classified and discussed,so as to provide useful reference for the practical improvement of D-allulose isolation and purification process technologies.

Enhancing the thermostability of D-allulose 3-epimerase from Clostridium cellulolyticum H10 via directed evolution

d-allulose,the epimer at C-3 position of d-fructose,is a low-calorie functional rare sugar,which is regarded as one of the most potential sweeteners.At present,the main production method of d-allulose is epimerization of d-fructose by d-allulose 3-epimerase(DAE).However,industrial applications of DAE are still limited by its poor thermostability.Herein,directed evolution was applied to improve the thermostability of dAE from Clostridium cellulolyticum H10(CcDAE).Two optimal mutants D281G and C289R,exhibiting 13.80-fold and 13.88-fold t_(1/2 )values as that of wild type at 65℃,respectively,were obtained.To further enhance the thermostability,the triple mutant A107P/D281G/C289R was constructed after combina-tion of mutants D281G,C289R,and previously identified thermostability-enhanced mutant A107P.The T_(m) and optimal temperature of triple mutant were increased by 14.39℃and 5℃,respectively,compared to the wild type,meanwhile,the half-life of triple mutant was 58.85-fold as that of wild type at 65℃.Furthermore,the conversion rate of triple mutant was increased from 24.76%of wild type to 27.53%using 300 g/L d-fructose as substrate at 70℃.The effectiveness of directed evolution was verified and the triple mutant with enhanced thermostability had great application value in the large-scale production of d-allulose.

Rapid evaluating caking tendency of nonspherical crystals by developing a shape-based crystal bridge growth model

Crystal caking is a decisive factor affecting the quality of high-end fine chemicals,whereas lack of shape-to-caking understanding results in considerable waste of time,severely delaying high-end fine chemical development.On this basis,a morphology-based caking evaluation model is developed with 74%and 96%time savings compared to previous modeling and non-modeling experiments,respectively,while guaranteeing superior accuracy.The crystal morphology is expressed as a function of the aspect ratio and the particle size distribution.The quantitative relationships between these parameters and the caking tendency are deduced,firstly achieving morphology anti-caking criterion establishment.For D-allulose crystals,considering humidity,and particle size,an aspect ratio is below 3 is the standard for combating caking,which has not been reported previously.Herein,the specific effect of crystal morphology on caking behavior is quantitatively described.The knowledge obtained can be applied to rapidly and quantitatively design anti-caking storage systems for products in warehouses.