Zhang Wenli, Chen Ding, Chen Jiajun, Xu Wei, Chen Qiuming, Wu Hao, Guang Cuie, Mu Wanmeng
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China.
Crit Rev Food Sci Nutr. 2023;63(22):5661-5679. doi: 10.1080/10408398.2021.2023091. Epub 2021 Dec 29.
D-Allulose is the C-3 epimer of D-fructose, and widely regarded as a promising substitute for sucrose. It's an excellent low-calorie sweetener, with 70% sweetness of sucrose, 0.4 kcal/g dietary energy, and special physiological functions. It has been approved as GRAS by the U.S. Food and Drug Administration, and is allowed to be excluded from total and added sugar counts on the food labels. Therefore, D-allulose gradually attracts more public attention. Owing to scarcity in nature, the bioproduction of D-allulose by using ketose 3-epimerase (KEase) has become the research hotspot. Herein, we give a summary of the physicochemical properties, physiological function, applications, and the chemical and biochemical synthesis methods of D-allulose. In addition, the recent progress in the D-allulose bioproduction using KEases, and the possible solutions for existing challenges in the D-allulose industrial production are comprehensively discussed, focusing on the molecular modification, immobilization, food-grade expression, utilizing low-cost biomass as feedstock, overcoming thermodynamic limitation, as well as the downstream separation and purification. Finally, Prospects for further development are also proposed.
D-阿洛酮糖是D-果糖的C-3差向异构体，被广泛认为是蔗糖的一种有前景的替代品。它是一种出色的低热量甜味剂，甜度为蔗糖的70%，膳食能量为0.4千卡/克，并且具有特殊的生理功能。它已被美国食品药品监督管理局批准为一般认为安全（GRAS）物质，并且在食品标签上允许不计入总糖和添加糖含量。因此，D-阿洛酮糖逐渐吸引了更多公众关注。由于其在自然界中稀缺，利用酮糖3-差向异构酶（KEase）生物生产D-阿洛酮糖已成为研究热点。在此，我们对D-阿洛酮糖的物理化学性质、生理功能、应用以及化学和生物化学合成方法进行了综述。此外，还全面讨论了利用KEases生物生产D-阿洛酮糖的最新进展以及D-阿洛酮糖工业生产中现有挑战的可能解决方案，重点在于分子修饰、固定化、食品级表达、利用低成本生物质作为原料、克服热力学限制以及下游分离和纯化。最后，还提出了进一步发展的前景。
