Prebiotic Effect of D-Allulose (D-Psicose): Traditional Review

Abstract

Healthy nutrition is to consume the nutrients that people need in an adequate and balanced way according to their requirement. Also, it is also crucial to consume biologically active compounds and phytochemicals which are not nutrients but have a beneficial effect. Many vegetables and fruits contain prebiotics, which are dietary compounds that are contained in the carbohydrate structure and have a beneficial effect. Prebiotics are used and converted into short-chain fatty acids by probiotic bacteria, as well as improving sensory properties like taste and smell. D-allulose is a simple carbohydrate defined as a natural sweetener with no energy (0.2 kcal/g). The effects of regulating energy metabolism and health effects have been investigated in recent years. Because of its resistance to digestive enzymes, it was thought that it might have prebiotic effects and researches on this subject have also begun. Studies have shown that D-allulose is used by certain probiotic bacteria and increases short-chain fatty acids. Therefore, it has been shown to have prebiotic effects. However, the number of studies using it as a prebiotic is very few. As a result, further research into the health effects of prebiotics in combination with various foods is needed.

Full text

Today, to reach the quality of a long and healthy
life, it is recommended that healthy nutrition should
be a lifestyle with the nutritional awareness of the so-
ciety and individuals. The basis for the protection,
improvement and development of the health of the
society and the individual throughout life should be
adequate and balanced nutrition.1 In addition to sat-
isfying hunger and meeting the need for nutrients,
foods are consumed today for the prevention and
treatment of diseases associated with nutrition.2 The
word “functional foods” was coined in the 1980s to
describe foods that contain components that have sig-
nificant physical effects.3
The terms “foods for a healthy life” in Japan,
“special nutritional foods and dietary foods” in the Eu-
ropean Union and Canada, “healthy foods” in China
all refer to functional foods.4 Functional foods can be
found naturally in foods, as well as foods that have
been fortified with compounds that have a beneficial
impact on health or foods that have had harmful com-
ponents decreased or eliminated.5 Adding compounds
including phenolic substances, antioxidants, dietary
Turkiye Klinikleri J Health Sci. 2022;7(2):573-7
573
Prebiotic Effect of D-Allulose (D-Psicose): Traditional Review
D-Allulozun (D-Psikoz) Prebiyotik Etkisi: Geleneksel Derleme
Mustafa ÖZGÜRa, Elif Büşra ÖZGÜRb, Ahmet Hulusi DİNÇOĞLUa
aDepartment of Nutrition and Dietetics, Burdur Mehmet Akif Ersoy University Faculty of Health Science, Burdur, Türkiye
bDepartment of Food Hygiene and Technology, Burdur Mehmet Akif Ersoy University Institute of Health Science, Burdur, Türkiye
ABS TRACT Healthy nutrition is to consume the nutrients that people
need in an adequate and balanced way according to their requirement.
Also, it is also crucial to consume biologically active compounds and
phytochemicals which are not nutrients but have a beneficial effect.
Many vegetables and fruits contain prebiotics, which are dietary com-
pounds that are contained in the carbohydrate structure and have a ben-
eficial effect. Prebiotics are used and converted into short-chain fatty
acids by probiotic bacteria, as well as improving sensory properties like
taste and smell. D-allulose is a simple carbohydrate defined as a natu-
ral sweetener with no energy (0.2 kcal/g). The effects of regulating en-
ergy metabolism and health effects have been investigated in recent
years. Because of its resistance to digestive enzymes, it was thought
that it might have prebiotic effects and researches on this subject have
also begun. Studies have shown that D-allulose is used by certain pro-
biotic bacteria and increases short-chain fatty acids. Therefore, it has
been shown to have prebiotic effects. However, the number of stud-
ies using it as a prebiotic is very few. As a result, further research into
the health effects of prebiotics in combination with various foods is
needed.
Keywords: D-allulose; D-psicose; prebiotic; functional food
ÖZET Sağlıklı beslenme, kişinin gereksinimlerine göre besin ögele-
rini yeterli ve dengeli olarak tüketmesidir. Bunun yanında, besin ögesi
olmayan ancak sağlıklı etki gösteren biyolojik aktif bileşiklerin ve fi-
tokimyasalların alınması da önemlidir. Prebiyotikler birçok sebze ve
meyvede karbonhidrat yapısında bulunan ve önemli sağlık etkileri gös-
teren fonksiyonel besin bileşimleri olarak kabul edilmektedir. Prebi-
yotikler, tat ve koku gibi duyusal özellikleri geliştirmenin yanında
probiyotik bakteriler tarafından kullanılmakta ve kısa zincirli yağ asit-
lerine dönüşmektedir. D-alluloz, enerji içermeyen (0,2 kkal/g) doğal
tatlandırıcı olarak tanımlanan bir basit karbonhidrattır. Enerji metabo-
lizmasını düzenleyen etkileri ile son yıllarda sağlık etkileri araştırıl-
maya başlamıştır. Sindirim enzimlerine direnç göstermesinden dolayı
prebiyotik etkileri olabileceği düşünülmüş ve bu konuda da araştırma-
lar başlamıştır. Yapılan çalışmalarda, D-allulozun bazı probiyotik bak-
teriler tarafından kullanıldığı ve kısa zincirli yağ asitlerini artırdığı
belirtilmiş, bu nedenle de prebiyotik etkilerinin olduğu gösterilmiştir.
Ancak prebiyotik olarak kullanıldığı çalışmaların sayısı oldukça azdır.
Bu nedenle farklı besinlerle prebiyotik olarak kullanıldığında, sağlık
üzerine göstereceği etkiler ile ilgili daha fazla çalışmaya ihtiyaç vardır.
Anah tar Ke li me ler: D-alluloz; D-psikoz; prebiyotik;
fonksiyonel besin
DERLEME REVIEW DOI: 10.5336/healthsci.2021-84078
Correspondence: Mustafa ÖZGÜR
Department of Nutrition and Dietetics, Burdur Mehmet Akif Ersoy University Faculty of Health Science, Burdur, Türkiye
E-mail: mozgur@mehmetakif.edu.tr
Peer review under responsibility of Turkiye Klinikleri Journal of Health Sciences.
Re ce i ved: 02 May 2021 Ac cep ted: 02 Jul 2021 Available online: 09 Aug 2021
2536-4391 / Copyright © 2022 by Türkiye Klinikleri. This is an open
access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Türkiye Klinikleri Sağlık Bilimleri Dergisi
Turkiye Klinikleri Journal of Health Sciences

574
pulp, oligosaccharides, prebiotics, probiotics, certain
vitamins or minerals, and plant sterols to different
foods provides functionality at the same time.6
Prebiotics are carbohydrates that can be fer-
mented selectively by moving from the small intes-
tine to the colon without being digested, making them
available to probiotic bacteria but not to other bacte-
ria throughout the gut.7 Prebiotics in the human diet
include galactooligosaccharides, fructooligosaccha-
rides, maltooligosaccharides, resistant starch, inulin
(and inulin hydrolyzates), and lactulose.8 Many
foods, such as onion, garlic, chicory, asparagus, arti-
choke, leek, banana, and tomato, contain oligosac-
charides, which are classified as combinations of
sugar with different polymerization degrees.9 The key
end components of carbohydrate metabolism, short-
chain fatty acids, such as acetic acid, propionic acid,
and butyric acid, are used as an energy source, espe-
cially by the host organism.10 Prebiotics can be made
in three ways: Isolation from plant sources, microbi-
ological production, or enzymatic synthesis.11,12
Synbiotics, which are probiotics and prebiotics
combined, are present in a variety of foods, including
yogurt, cheese, and certain fermented products, and
have been shown to help with diseases including dys-
lipidemia, non-alcoholic fatty liver, and obesity.13-16
The discovery and development of new synbiotics,
with their promising results in disease prevention and
treatment, benefit both consumer health and the food
industry’s growth. In recent years, D-allulose has
been used as a prebiotic in the development of new
synbiotic products to avoid excessive fat accumula-
tion in the body and to control diet-induced obesity.17
We investigated the effects of D-allulose as a prebi-
otic in the food industry, as well as its beneficial ef-
fects on carbohydrate and fat metabolism and high
antioxidant properties.
OVERVIEW Of D-aLLuLOsE
D-allulose, also known as D-Psicose, is the C-3
epimer of fructose and is classified as ‘rare sugars’
because it is rarely found in nature.18 A very small
amount of D-allulose can be produced from the hy-
drolysis of sugar cane and sugar beet.19 In addition,
enzymatic and non-enzymatic fructose hydrolysis,
ion (molybdenum) catalysis from fructopyranose, and
D-Psicose 3-epimerase enzyme from certain bacteria
are also examples.20-22 Catalysis may also be used to
obtain it. In the United States of America, commer-
cially obtained D-allulose has begun to be used.23 As
compared to sucrose, D-allulose has 95 percent less en-
ergy (0.2 kcal/g) and 70 percent less relative sweet-
ness.24 The US Food and Drug Administration
approved D-allulose, which has also been used as a di-
etary supplement, in 2014, and it was widely accepted
as safe.25 (GRAS Notification Number: GRN 418).26
D-allulose has anti-hyperglycemic, anti-hyper-
lipidemic, anti-inflammatory, and neuroprotective
properties.27-29 Furthermore, due to its scavenging
function and therapeutic effects against atherosclero-
sis, reactive oxygen species is a pharmaceutical in
clinical applications such as the treatment of D-allu-
lose, obesity, diabetes, hypertension, and atheroscle-
rotic diseases.30,31
Since it contains relatively little energy and is
considered a natural sweetener, D-allulose has been
viewed as a new area of research for the food indus-
try.32 D-allulose, which produces a more crunchy
structure in confectionery when used as a sucrose re-
placement, also has a higher antioxidant effect.33
When sucrose was used as a pudding replacement, it
was discovered that it had higher breaking strength
and viscoelasticity than sucrose.34 It has also been
documented that when compared to sucrose and fruc-
tose, it produces a more balanced form in egg
whites.35 Another research discovered that formula-
tions containing D-allulose had less starch-induced
retrogradation.36 D-allulose also plays a role in im-
proving the gelling properties of food, enhancing its
taste, and reducing the amount of oxidation that oc-
curs during meals.37,38
D-allulose is used in soft drinks, ice cream, dairy
products, salty meals (soups, sauces, salads, and pick-
les), drugs as a gelling agent, baking products, and
other foods, in addition to its energy-saving proper-
ties. It is used as a thickening agent and stabilizing
agent in cakes made of bread, biscuits and rye flour.39
Because of these properties, it was hypothesized that
they may have an effect on meat production, and re-
search into this field has begun.32
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usE Of D-aLLuLOsE as a PREBIOTIC
To regulate lipid and carbohydrate metabolism and
obesity, D-allulose can be used as a prebiotic in syn-
biotics.40 Owing to its strong gastrointestinal resist-
ance, gelling reaction, and stronger Maillard reaction,
D-allulose has more beneficial effects than other
substitute sugars.41-43 According to Sharma et al., the
conversion of sugar cane molasses to D-fructose by
the enzyme dextran sucrase and D-fructose to D-al-
lulose by the enzyme epimerase is a C atom donor
for the formation of Leuconostoc mesenteroides,
and the bioprocessed portion becomes a prebiotic
and functionally effective product.44 Sharma et al.
also investigated into the prebiotic effect of D-allu-
lose on banana pseudostem extracts and found that
D-allulose obtained by biotransformation of banana
fiber extracts can be used as a functional fruit juice.45
D-allulose suppresses the acid released by lactic acid
bacteria, D-allulose added soy yogurt significantly
increases the number of lactic acid bacteria, and has
better sensory properties than other sugar products,
according to a study investigating the impact of D-
allulose on soy yoghurt fermentation.46 Lactic acid
bacteriae suppress excess acid production in the first
stage of fermentation without disrupting their probi-
otic activities, according to a study using D-allulose
as a prebiotic source in dairy products. It has been re-
ported that D-allulose may be useful in the develop-
ment of new dairy products, especially with probiotic
strains such as Lactococcus lactis H61.47
In a study conducted in a diet-induced obese ex-
perimental animal model, the synbiotic effects of
Lactobacillus sakei LS03 and Leuconostoc kimchii
GJ2 probiotic bacteria and D-allulose were investi-
gated, and it was revealed that the synbiotic mixture
of these two probiotics and D-allulose was the most
effective model in suppressing obesity and obesity-
related complications. In diet-induced obese mouse
models, synbiotic products containing D-allulose
have been shown to be more efficient than probiotic
use alone in controlling lipid metabolism.48 Short-
chain fatty acids formed as a result of a complex in-
teraction between diet and intestinal microbiota are
thought to have therapeutic potential in the treatment
of diet-induced obesity by controlling energy bal-
ance.49,50 A study found that a D-allulose-rich diet
boosts the development of short-chain fatty acids
as compared to a high-fat diet. D-allulose has also
been shown to increase the presence of Coprococ-
cus, which produces butyrate and propionate, as
well as Lactobacillus, which maintains intestinal
integrity.51
CONCLusION
Prebiotics are carbohydrate substances that cannot be
digested by human digestive enzymes and increase the
function of some beneficial bacterial groups selec-
tively. Probiotic bacteriae use prebiotics to generate
short-chain fatty acids in the intestine. The use of D-al-
lulose has increased in recent years in research on sim-
ple carbohydrates known as rare sugars. Studies have
shown that D-allulose, a C-3 epimeric carbohydrate of
fructose that is rarely found in nature, has regulatory
effects on energy metabolism. Due to these conse-
quences, D-allulose, which has received a lot of atten-
tion in the food industry, was thought to have prebiotic
properties due to its resistance to digestive enzymes,
and scientific studies proved it. When used as a sugar
substitute, it is also considered to maintain the rheo-
logical properties of foods. Such positive effects of D-
allulose give rise to the possibility of acquiring new
functional nutrients as a result of mixing this carbohy-
drate with foods in a novel way, and show promising
results in order to benefit from the potential positive
effects on obesity and find solutions to society’s health
problems in this direction.
Source of Finance
During this study, no financial or spiritual support was received
neither from any pharmaceutical company that has a direct con-
nection with the research subject, nor from a company that pro-
vides or produces medical instruments and materials which may
negatively affect the evaluation process of this study.
Conflict of Interest
No conflicts of interest between the authors and / or family members
of the scientific and medical committee members or members of the
potential conflicts of interest, counseling, expertise, working condi-
tions, share holding and similar situations in any firm.
Authorship Contributions
All authors contributed equally while this study preparing.
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