Lower versus standard sucrose dose for treating hypoglycemia in patients with type 1 diabetes mellitus in therapy with predictive low glucose suspend (PLGS) augmented insulin pumps: A randomized crossover trial in Santiago, Chile

Grassi, Bruno; Onetto, María Teresa; Zapata, Yazmín; Jofré, Paulina; Echeverría, Guadalupe

doi:10.1016/j.dsx.2021.03.017

Cited by 3 publications

(1 citation statement)

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“…Sucrose, a traditional food sweetener, plays an important role in the food industry due to its sweetness and palatability ( Castro-Muñoz et al, 2022 ). However, sucrose has a few shortcomings, such as its high caloric value, ability to induce hyperglycemic reactions, and diabetes mellitus ( Grassi et al, 2021 ). Therefore, low-calorie sweetener substitutes have aroused researchers’ interest ( Khan et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Recent Advances Regarding the Physiological Functions and Biosynthesis of D-Allulose

Zhou

Gao

2022

Front. Microbiol.

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D-Allulose, a generally regarded as safe (GRAS) sugar, is rare in nature. It is among the most promising sweeteners for future use due to its low caloric content, sucrose-like taste, and unique functions. D-Allulose has many physiological effects, such as antiobesity, antihyperglycemia, antidiabetes, anti-inflammatory, antioxidant, and neuroprotective effects. Therefore, D-allulose has important application value in the food, pharmaceutical, and healthcare industries. However, the high cost of D-allulose production limits its large-scale application. Currently, biotransformation is very attractive for D-allulose synthesis, with the two main methods of biosynthesis being the Izumoring strategy and the DHAP-dependent aldolase strategy. This article reviews recent advances regarding the physiological functions and biosynthesis of D-allulose. In addition, future perspectives on the production of D-allulose are presented.

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Section: Introductionmentioning

confidence: 99%