Allitol: production, properties and applications
Summary Allitol is a rare alcohol monosaccharide sweetener containing six carbons atoms. It is a major product of the d‐psicose reduction pathway that exerts various physiological effects, for example laxative effects for the treatment of constipation and anti‐obesity effects by suppressing lipid ac...
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| Veröffentlicht in: | International journal of food science & technology 2017-01, Vol.52 (1), p.91-97 |
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| container_title | International journal of food science & technology |
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| creator | Hassanin, Hinawi A. M. Mu, Wanmeng Koko, Marwa Y. F. Zhang, Tao Masamba, Kingsley Jiang, Bo |
| description | Summary
Allitol is a rare alcohol monosaccharide sweetener containing six carbons atoms. It is a major product of the d‐psicose reduction pathway that exerts various physiological effects, for example laxative effects for the treatment of constipation and anti‐obesity effects by suppressing lipid accumulation. Allitol can be also used as an anticrystallisation agent. In addition, allitol cross‐links d‐ and l‐hexoses, thus contributing to production of l‐psicose. This is a review of the recent studies on the sources, properties, physiological functions and applications of allitol. In addition, the biochemical properties of ribitol dehydrogenase enzymes and the biotechnological production of allitol via microbial and enzymatic synthesis from d‐psicose and directly from d‐fructose are reviewed.
Rare sugars applications. |
| doi_str_mv | 10.1111/ijfs.13290 |
| format | Article |
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Allitol is a rare alcohol monosaccharide sweetener containing six carbons atoms. It is a major product of the d‐psicose reduction pathway that exerts various physiological effects, for example laxative effects for the treatment of constipation and anti‐obesity effects by suppressing lipid accumulation. Allitol can be also used as an anticrystallisation agent. In addition, allitol cross‐links d‐ and l‐hexoses, thus contributing to production of l‐psicose. This is a review of the recent studies on the sources, properties, physiological functions and applications of allitol. In addition, the biochemical properties of ribitol dehydrogenase enzymes and the biotechnological production of allitol via microbial and enzymatic synthesis from d‐psicose and directly from d‐fructose are reviewed.
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Allitol is a rare alcohol monosaccharide sweetener containing six carbons atoms. It is a major product of the d‐psicose reduction pathway that exerts various physiological effects, for example laxative effects for the treatment of constipation and anti‐obesity effects by suppressing lipid accumulation. Allitol can be also used as an anticrystallisation agent. In addition, allitol cross‐links d‐ and l‐hexoses, thus contributing to production of l‐psicose. This is a review of the recent studies on the sources, properties, physiological functions and applications of allitol. In addition, the biochemical properties of ribitol dehydrogenase enzymes and the biotechnological production of allitol via microbial and enzymatic synthesis from d‐psicose and directly from d‐fructose are reviewed.
Rare sugars applications.</description><subject>Allitol</subject><subject>Artificial sweeteners</subject><subject>Biochemistry</subject><subject>biotechnological production</subject><subject>Carbon</subject><subject>Chromium</subject><subject>d‐psicose</subject><subject>Enzymes</subject><subject>Food processing</subject><subject>Food science</subject><subject>Lipids</subject><subject>Physiological effects</subject><subject>rare sugars</subject><subject>Retarding</subject><subject>ribitol dehydrogenase</subject><subject>Synthesis</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqN0M9LwzAUB_AgCs7pxb9g4EXEzpcm_RFvYzidDDyo5_CWpJCRtTVpkf33ptaTBzGXF8gnyXtfQi4pzGlcd3ZXhTllqYAjMqEsz5I0T-kxmYDIIMl4yk7JWQg7AEhZwScEFs7ZrnH3s9Y3uledberbYd8a31kTZljrGbatswqHs3BOTip0wVz81Cl5Xz28LZ-SzcvjernYJIoXAIlgQ-HxQ4OMA0UllK5Kg7xQiFvDt5pr5DlSjpUotc6qbcG0obF1IYRmU3I9vht7-ehN6OTeBmWcw9o0fZC0LOMQDLL8HzQTvGBlTiO9-kV3Te_rOMiggNM05SKqm1Ep34TgTSVbb_foD5KCHHKWQ87yO-eI6Yg_rTOHP6RcP69exztf3G5-Ww</recordid><startdate>201701</startdate><enddate>201701</enddate><creator>Hassanin, Hinawi A. 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F. ; Zhang, Tao ; Masamba, Kingsley ; Jiang, Bo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4700-9347004423ea3401ac9cdf8ea47caabe4bd4da46a14af98dd5fb73de1290999d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Allitol</topic><topic>Artificial sweeteners</topic><topic>Biochemistry</topic><topic>biotechnological production</topic><topic>Carbon</topic><topic>Chromium</topic><topic>d‐psicose</topic><topic>Enzymes</topic><topic>Food processing</topic><topic>Food science</topic><topic>Lipids</topic><topic>Physiological effects</topic><topic>rare sugars</topic><topic>Retarding</topic><topic>ribitol dehydrogenase</topic><topic>Synthesis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hassanin, Hinawi A. M.</creatorcontrib><creatorcontrib>Mu, Wanmeng</creatorcontrib><creatorcontrib>Koko, Marwa Y. 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M.</au><au>Mu, Wanmeng</au><au>Koko, Marwa Y. F.</au><au>Zhang, Tao</au><au>Masamba, Kingsley</au><au>Jiang, Bo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Allitol: production, properties and applications</atitle><jtitle>International journal of food science & technology</jtitle><date>2017-01</date><risdate>2017</risdate><volume>52</volume><issue>1</issue><spage>91</spage><epage>97</epage><pages>91-97</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Allitol is a rare alcohol monosaccharide sweetener containing six carbons atoms. It is a major product of the d‐psicose reduction pathway that exerts various physiological effects, for example laxative effects for the treatment of constipation and anti‐obesity effects by suppressing lipid accumulation. Allitol can be also used as an anticrystallisation agent. In addition, allitol cross‐links d‐ and l‐hexoses, thus contributing to production of l‐psicose. This is a review of the recent studies on the sources, properties, physiological functions and applications of allitol. In addition, the biochemical properties of ribitol dehydrogenase enzymes and the biotechnological production of allitol via microbial and enzymatic synthesis from d‐psicose and directly from d‐fructose are reviewed.
Rare sugars applications.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13290</doi><tpages>7</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2017-01, Vol.52 (1), p.91-97 |
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| subjects | Allitol Artificial sweeteners Biochemistry biotechnological production Carbon Chromium d‐psicose Enzymes Food processing Food science Lipids Physiological effects rare sugars Retarding ribitol dehydrogenase Synthesis |
| title | Allitol: production, properties and applications |
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