Lee Sue Jung, Yu Won Kyu, Park Hye-Ryung, Kim Hoon, Kim Jae Hwan, Park Jiyong, Shin Kwang-Soon
Department of Food Science and Biotechnology, Kyonggi University, Suwon, Republic of Korea.
Yonsei University Dairy R&D Center, Asan, Republic of Korea.
J Food Biochem. 2020 May;44(5):e13201. doi: 10.1111/jfbc.13201. Epub 2020 Mar 15.
In this study, we prepared palatinose-sucrose (PS) mixtures from sucrose by enzymatic bioconversion to improve the low sweetness of palatinose and to develop sweeteners that can lower blood sugar levels. We hypothesized that PS mixtures containing 30% or 50% palatinose might demonstrate improvement of hyperglycemia. The physiological changes in C57BL/6J mice fed with these concentrations of PS mixture were recorded. After feeding the mice the different diets for 5 weeks, the diet with a higher palatinose content was observed to have resulted in lower serum glucose levels. The expression levels of various genes and proteins related to hepatic lipogenesis and cholesterol homeostasis were measured. The diet containing the 50% PS mixture induced lower expression of HMGCR, CYP7A1, and PPARγ as compared to the diet containing the 30% PS mixture. In conclusion, the ingestion of palatinose resulted in lower lipid levels compared to that of sucrose; therefore, palatinose would be a good alternative to sucrose as a healthy sweetener. PRACTICAL APPLICATIONS: Palatinose (isomaltulose), along with tagatose, allulose, and allose, is a well-known sugar substitute. Many studies have reported that palatinose has various beneficial effects on postprandial glucose metabolism, such as glycemic index, fat accumulation, hyperglycemia, and hyperinsulinemia. Although there are many advantages, including desirable biological functions, palatinose has limitations as a complete alternative for sucrose because of higher production costs, lower solubility, and lower sweetness. Therefore, we aimed to investigate the possibility of developing a sucrose substitute by preparing PS mixtures bioconverted using α-glucosyltransferase from sucrose and to promote the industrial application of palatinose. Our results suggest that 50% palatinose syrup may be a new candidate as a sugar substitute for industrial application.
在本研究中，我们通过酶促生物转化由蔗糖制备了帕拉金糖 - 蔗糖（PS）混合物，以改善帕拉金糖的低甜度，并开发能够降低血糖水平的甜味剂。我们假设含有30%或50%帕拉金糖的PS混合物可能会改善高血糖状况。记录了喂食这些浓度PS混合物的C57BL / 6J小鼠的生理变化。在给小鼠喂食不同饮食5周后，观察到帕拉金糖含量较高的饮食导致血清葡萄糖水平较低。测量了与肝脏脂肪生成和胆固醇稳态相关的各种基因和蛋白质的表达水平。与含有30%PS混合物的饮食相比，含有50%PS混合物的饮食诱导HMGCR、CYP7A1和PPARγ的表达较低。总之，与蔗糖相比，摄入帕拉金糖导致脂质水平较低；因此，帕拉金糖作为一种健康甜味剂将是蔗糖的良好替代品。实际应用：帕拉金糖（异麦芽酮糖醇）与塔格糖、阿洛酮糖和阿洛糖一样，是一种著名的糖替代品。许多研究报告称，帕拉金糖对餐后葡萄糖代谢具有多种有益作用，如血糖指数、脂肪积累、高血糖和高胰岛素血症。尽管帕拉金糖有许多优点，包括理想的生物学功能，但由于生产成本较高、溶解度较低和甜度较低，作为蔗糖的完全替代品存在局限性。因此，我们旨在研究通过制备由蔗糖经α - 葡萄糖基转移酶生物转化得到的PS混合物来开发蔗糖替代品的可能性，并促进帕拉金糖的工业应用。我们的结果表明，50%的帕拉金糖浆可能是一种用于工业应用的新型糖替代品候选物。
