著者

Tetsuo IIDA Yuka KISHIMOTO Yuko YOSHIKAWA Noriko HAYASHI Kazuhiro OKUMA Mikiko TOHI Kanako YAGI Tatsuhiro MATSUO Ken IZUMORI

出版者

Center for Academic Publications Japan

雑誌

Journal of Nutritional Science and Vitaminology (ISSN:03014800)

巻号頁・発行日

vol.54, no.6, pp.511-514, 2008 (Released:2009-01-20)

参考文献数

13

被引用文献数

43 94

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An examination was conducted to verify D-psicose suppressed the elevation of blood glucose and insulin concentration in a dose-dependent manner under the concurrent administration of maltodextrin and D-psicose to healthy humans. Twenty subjects aged 20-39 y, 11 males and 9 females were recruited. A load test of oral maltodextrin was conducted as a randomized single blind study. The subjects took one of five test beverages (7.5 g D-psicose alone, 75 g maltodextrin alone, 75 g maltodextrin +2.5, 5 or 7.5 g D-psicose). Blood was collected before an intake and at 30, 60, 90 and 120 min after an intake. Intervals of administration were at least 1 wk. The load test with 75 g maltodextrin showed significant suppressions of the elevation of blood glucose and insulin concentration under the doses of 5 g or more D-psicose with dose dependency. An independent administration of 7.5 g D-psicose had no influence on blood glucose or insulin concentration. D-Psicose is considered efficacious in the suppression of the elevation of blood glucose concentration after eating in humans.

著者

Tatsuhiro Matsuo Ken Izumori

出版者

日本酸化ストレス学会

雑誌

Journal of Clinical Biochemistry and Nutrition (ISSN:09120009)

巻号頁・発行日

vol.45, no.2, pp.202-206, 2009 (Released:2009-08-28)

参考文献数

35

被引用文献数

27 55

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This article was withdrawn by the Editorial Committee on April 22, 2014, because it was constituted a breach of journal’s ethical policy.

著者

Miku Miyoshi Isao Kimura Tadao Inazu Hirotoshi Tamura Ken Izumori Kazuya Akimitsu

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00175, (Released:2024-01-11)

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Three tsukudani seasoning liquid models of soy sauce and amino acid seasoning liquid mixed with rare sugar syrup (RSS, main rare sugars: D-allulose, D-sorbose, D-tagatose, D-allose), glucose-fructose liquid sugar (GF), and white sugar (WS) were heated in a headspace sampler to create a delicious aroma. The aroma components generated were then analyzed using HS-GC/MS. As a result of the Maillard reaction, brown color intensity measured at absorbance 420 nm in the RSS liquid was significantly higher than in the GF and WS liquids. Principal component analysis of the quantitative data of the aroma compounds revealed 1.1–4.5 times more furans such as furfural, furfuryl alcohol, 2,5-diethyl tetrahydrofuran, and 3-phenylfuran were released from RSS than from GF and WS, which contributed to the characteristic aroma components of the tsukudani seasoning liquid. These results suggest that the four main rare sugars in the RSS are involved in the aroma formation.

著者

Miku Miyoshi Tadao Inazu Hirotoshi Tamura Ken Izumori Kazuya Akimitsu Isao Kimura

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-21-00280, (Released:2022-10-28)

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For rare sugars to be used in fermented foods, their effect on microorganisms used in soy sauce brewing must first be determined. Here, when soy sauce-brewing microorganisms were cultured with a mixture of four rare sugars (D-allulose, D-allose, D-tagatose, and D-sorbose) with D-glucose, growth was not inhibited when the percentage of each rare sugar did not exceed 60 % of the carbon source. D-Tagatose was not inhibitory, even at 100 % of the carbon source, and it had the same effect as D-glucose on lactic acid fermentation by Tetragenococcus halophilus. To confirm soy sauce can be brewed with rare sugars, we conducted a small-scale brewing study with a rare sugar syrup (RSS). After aerobic fermentation by the yeast, the relative composition of each rare sugar remaining in the brew was 95 % allulose, 34 % allose, 68 % tagatose, and 84 % sorbose of the respective original concentration. Analyses of the final product found that acidic bitterness and acidic bitter aftertaste of the soy sauce were suppressed compared to the control, and this was attributed to a decrease in the amount of basic amino acids, which might be related to bitterness, during brewing.

著者

Tomoya Shintani Hirofumi Sakoguchi Akihide Yoshihara Ken Izumori Masashi Sato

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2019_0010, (Released:2019-10-24)

被引用文献数

7

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D-Allose (D-All), C-3 epimer of D-glucose, is a rare sugar known to suppress reactive oxygen species generation and prevent hypertension. We previously reported that D-allulose, a structural isomer of D-All, prolongs the lifespan of the nematode Caenorhabditis elegans. Thus, D-All was predicted to affect longevity. In this study, we provide the first empirical evidence that D-All extends the lifespan of C. elegans. Lifespan assays revealed that a lifespan extension was induced by 28 mM D-All. In particular, a lifespan extension of 23.8% was achieved (p < 0.0001). We further revealed that the effects of D-All on lifespan were dependent on the insulin gene daf-16 and the longevity gene sir-2.1, indicating a distinct mechanism from those of other hexoses, such as D-allulose, with previously reported antiaging effects.

著者

Hiromichi Itoh Hiroaki Okaya Anisur Rahman Khan Shigeyuki Tajima Shigeru Hayakawa Ken Izumori

出版者

(社)日本農芸化学会

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.58, no.12, pp.2168-2171, 1994-12-23 (Released:2008-02-08)

参考文献数

11

被引用文献数

41 137

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A new enzyme, D-tagatose 3-epimerase, was found in Pseudomonas sp. ST-24 during the course of studies on D-sorbose fermentation. This new enzyme catalyzes epimerization of keto-sugars, for example between D-tagatose and D-sorbose, and between D-fructose and D-psicose. It was shown that this enzyme epimerizes the configuration at the C-3 position of these substrates. This epimerase didn't act on D-fructose 6-phosphate and D-ribulose 5-phosphate. The enzyme has been purified from cells grown on a medium containing 1% D-glucose and 0.05% D-tagatose, and it appeared homogeneous on electrophoresis. The enzyme has a molecular weight of about 68, 000 by gel filtration and consists of two subunits identical in molecular weight (about 33, 000 by SDS-PAGE). The maximum activity at 30°C was obtained at pH 7-9, and the enzyme was stable from pH 7-11. The optimum temperature was around 60°C, and it was stable up to 60°C for 10 min.

著者

Tatsuhiro MATSUO Ken IZUMORI

出版者

Japan Society for Bioscience, Biotechnology, and Agrochemistry

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.70, no.9, pp.2081-2085, 2006-09-23 (Released:2006-09-23)

参考文献数

30

被引用文献数

73

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The effects of supplemental D-psicose in the diet on diurnal variation in plasma glucose and insulin concentrations were investigated in rats. Forty-eight male Wistar rats were divided into four groups. Each group except for the control group was fed a diet of 5% D-fructose, D-psicose, or psico-rare sugar (3:1 mixture of D-fructose and D-psicose) for 8 weeks. Plasma glucose levels were lower and plasma insulin levels were higher at all times of day in the psicose and psico-rare sugar groups than in the control and fructose groups. Weight gain was significantly lower in the psicose group than in the control and fructose groups. Liver glycogen content, both before and after meals was higher in the psicose group than in the control and fructose groups. These results suggest that supplemental D-psicose can lower plasma glucose levels and reduce body fat accumulation. Hence, D-psicose might be useful in preventing postprandial hyperglycemia in diabetic patients.