Effects of rare sugar d-allulose on heat-induced gelation of surimi prepared from marine fish.

BACKGROUND: d-Allulose (Alu), the C3-epimer of d-fructose, is a non-caloric sweetener (0.39 kcal g-1 ) with a suppressive effect on postprandial blood glucose elevation. The aim of this study was to investigate the effects of Alu used as a sweetener and gel improver instead of sucrose on heat-induced gelation of surimi. RESULTS: The puncture test of a heat-induced surimi gel showed that with 50 g kg-1 Alu the gel had 15% and 6% higher gel strength than the corresponding gel with sucrose (Suc) and with sorbitol (Sor), respectively. In addition, Alu-gel had 26% and 25% higher water-holding capacity (WHC) than Suc- and Sor-gel. Heating of myofibrillar protein with Alu, unlike Suc and Sor, facilitated the formation of both disulfide and non-disulfide crosslinks that might be associated with the mechanical properties and WHC of Alu-gel. CONCLUSION: Alu improves the mechanical properties and WHC of the heat-induced surimi gel. Furthermore, Alu is low in calories compared with Suc (4.0 kcal g-1 ) and Sor (3.0 kcal g-1 ). Thus Alu will be an alternative of Suc or Sor for developing surimi-based products with health benefits. © 2017 Society of Chemical Industry.

Effect of D-psicose used as sucrose replacer on the characteristics of meringue.

Excessive intake of sugar-rich foods leads to metabolic syndrome. D-Psicose (Psi) not commonly found in nature, is noncalorie sweetener with a suppressive effect on the blood glucose level. Thus, Psi has the potential to be utilized as a sucrose (Suc) replacer in sugar-rich foods, including meringue-based confectionery (MBC). In this study, we investigated the effect of Psi on the physical and chemical properties of meringue. Meringue was made by whipping egg white and Suc (at a weight ratio of 1:1) and baking at 93 °C for 2 h. Thirty percent of the total weight of Suc was replaced with D-ketohexoses such as Psi, D-fructose, D-tagatose, and D-sorbose. The meringues containing D-ketohexoses had higher specific volume than the meringue not containing D-ketohexoses (Ct-meringue). Baking of meringue caused differences between Psi and the other D-ketohexose meringues. Meringue containing Psi (P30-meringue) had the highest breaking stress (7.00 × 10(5) N/m(2)) and breaking strain (4.40%), resulting in the crunchiest texture. In addition, P30-meringue also had the highest antioxidant activity (491.84 µM TE/mg-meringue determined by ABTS method) and was the brownest due to a Maillard reaction occurring during baking. The replacement of Suc with Psi improved the characteristics of baked meringue. Thus, Psi was found to be useful in modifying the physical and chemical properties of MBC.

Transepithelial transports of rare sugar D-psicose in human intestine.

D-Psicose (Psi), the C3-epimer of D-fructose (Fru), is a noncalorie sugar with a lower glycemic response. The trans-cellular pathway of Psi in human enterocytes was investigated using a Caco-2 cell monolayer. The permeation rate of Psi across the monolayer was not affected by the addition of phlorizin, an inhibitor of sugar transporter SGLT1, whereas it was accelerated by treatment with forskolin, a GLUT5-gene inducer, clearly showing that GLUT5 is involved in the transport of Psi. The permeability of Psi was suppressed in the presence of D-glucose (Glc) and Fru, suggesting that the three monosaccharides are transported via the same transporter. Since GLUT2, the predominant sugar transporter on the basolateral membrane of enterocytes, mediates the transport of Glc and Fru, Psi might be mediated by GLUT2. The present study shows that Psi is incorporated from the intestinal lumen into enterocytes via GLUT5 and is released to the lamina propria via GLUT2.