Department of Experimental Pharmacology, Medical University of Bialystok, Bialystok, Poland.
Crit Rev Food Sci Nutr. 2022;62(21):5679-5704. doi: 10.1080/10408398.2021.1895057. Epub 2021 Mar 10.
Diabetes mellitus is the most common metabolic disorder contributing to significant morbidity and mortality in humans. Different preventive and therapeutic agents, as well as various pharmacological strategies or non-pharmacological tools, improve the glycemic profile of diabetic patients. Isomaltulose, d-tagatose, and trehalose are naturally occurring, low glycemic sugars that are not synthesized by humans but widely used in food industries. Various studies have shown that these carbohydrates can regulate glucose metabolism and provide support in maintaining glucose homeostasis in patients with diabetes, but also can improve insulin response, subsequently leading to better control of hyperglycemia. In this review, we discussed the anti-hyperglycemic effects of isomaltulose, D-tagatose, and trehalose, comparing their properties with other known sweeteners, and highlighting their importance for the development of the pharmaceutical and food industries.
糖尿病是最常见的代谢紊乱疾病，会导致人类发病率和死亡率的显著增加。不同的预防和治疗药物，以及各种药理策略或非药理工具，都可以改善糖尿病患者的血糖水平。异麦芽酮糖、D-塔格糖和海藻糖是天然存在的低血糖指数糖，人体无法合成，但广泛应用于食品工业。多项研究表明，这些碳水化合物可以调节葡萄糖代谢，并在糖尿病患者维持血糖平衡方面提供支持，同时还可以改善胰岛素反应，从而更好地控制高血糖。在这篇综述中，我们讨论了异麦芽酮糖、D-塔格糖和海藻糖的降血糖作用，将它们的性质与其他已知的甜味剂进行了比较，并强调了它们对制药和食品工业发展的重要性。
