Psicose Contents in Various Food Products and its Origin

Oshima, Hisaka; Kimura, Ikuo; Izumori, Ken

doi:10.3136/fstr.12.137

Cited by 100 publications

(88 citation statements)

References 13 publications

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“…Previously (Oshima et al, 2006) we reported that psicose is found in various food products and suggested that the sugar was produced from fructose or sucrose under ordinary heating conditions. Moreover, based on the psicose concentration in food products, we expected that the sugar concentration, heating time, and temperature during the manufacturing process influence the concentration of psicose in food products.…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting Psicose Formation in Food Products during Cooking

Oshima¹,

Kimura²,

Kitakubo³

et al. 2014

FSTR

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Introductiond-Psicose (d-ribo-2-hexulose) is a C-3 epimer of d-fructose that is found in fairly small quantities in nature. Because of the small amount of d-psicose present in natural products, few studies have investigated this sugar. Recently, Izumori and his co-workers developed a new method for the large-scale production of d-psicose (Takeshita et al., 2000). The ability to produce large amounts of d-psicose has made it possible to conduct various studies on its use in food. Safety testing of the sugar has verified that d-psicose causes no mutagenesis or acute toxicity (Matsuo et al., 2002). The sweetness of d-psicose is approximately 70% that of sucrose, and little of the sugar is converted to energy in humans . Additionally, d-psicose suppresses blood glucose elevation after eating Iida et al., 2008) and reduces body fat accumulation (Matsuo et al., 2001). Moreover, food products incorporating proteins glycated with d-psicose exhibit excellent antioxidant activity and good rheological properties (Puangmanee et al., 2008;Sun et al., 2006). Hence, the addition of d-psicose as a substitute for alimentary sugars in foodstuffs might be a strategy for developing new functional foods. A syrup containing this sugar is currently on the market.The commercialization of d-psicose as the functional sugar in a food requires that the factors affecting d-psicose formation in food products be clarified, because foods containing a large amount of d-psicose are expected, so the function of the foods must be accurately estimated. Previously (Oshima et al., 2006) we reported that psicose is found in various food products and suggested that the sugar was produced from fructose or sucrose under ordinary heating conditions. Moreover, based on the psicose concentration in food products, we expected that the sugar concentration, heating time, and temperature during the manufacturing process influence the concentration of psicose in food products. Binkley (1963) Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan Received August 11, 2013 Accepted December 14, 2013 Factors affecting the formation of psicose in food products during cooking were investigated based on psicose formation from fructose in various food products and during the caramelization process. Psicose was produced upon heating not only in fructose meringue that had a high fructose content and was alkaline, but also in dried apple that was weakly acidic. Optimized conditions for psicose formation were determined by experiments on fructose caramelization. From the results, we concluded that the following factors affect psicose formation in food products during cooking: high temperatures, high pH, high fructose concentration, and extended cooking time. Of these, the pH of the food was the most important factor for psicose formation in food products.Keywords: psicose, fructose, food products, caramelization, cooking conditions H. Oshima et al. 424 known reaction for the isomerization of sugar. Many investigators (Beveridg et...

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Section: Introductionmentioning

confidence: 99%

Factors Affecting Psicose Formation in Food Products during Cooking

Oshima¹,

Kimura²,

Kitakubo³

et al. 2014

FSTR

Self Cite

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“…35) By baking, a D psicose containing butter cookie has recently been shown to gain antioxidant activity due to the browning reaction. 36) D Psicose can lower plasma glucose levels and reduce body fat accumulation in rats, suggesting suppression of the hepatic lipogenic activity 37) and may also be of therapeutic value in the treatment of diseases such as atherosclerosis.…”

Section: D-psicosementioning

confidence: 99%

Catalysis, Structures, and Applications of Carbohydrate Epimerases

伊藤¹

2010

J. Appl. Glycosci.

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“…The control and PS diets included 3% D-psicose in CE-2, a commercial rodent chow (CLEA). The amount of test carbohydrates was determined with reference to previous studies concerning D-psicose [13] or sucralose, the LD 50 of which is the same as that of D-psicose [17,18]. Each group of rats was given free access to food and water for 90 days.…”

Section: Animals and Experimental Dietsmentioning

confidence: 99%

“…Oshima et al [13] reported that in highsugar food products, heat processing had a marked effect on the production of D-psicose. In particular, con-fectionery products and seasoning sauces exhibited higher D-psicose content (0.005 -1.3 mg/g) than other products [13]. As a result, most people ingest a limited amount of D-psicose on a daily basis.…”

Section: Introductionmentioning

confidence: 99%

“…D-psicose, which is naturally present in foods such as fruit juice and fruit cereal, is derived from D-fructose by the cooking process [2,12]. Oshima et al [13] reported that in highsugar food products, heat processing had a marked effect on the production of D-psicose. In particular, con-fectionery products and seasoning sauces exhibited higher D-psicose content (0.005 -1.3 mg/g) than other products [13].…”

Section: Introductionmentioning

confidence: 99%

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The effects of 90-day feeding of D-psicose syrup in male wistar rats

Matsuo¹,

Ishii²,

Shirai³

2011

OJPM

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D-Psicose is a rare sugar present in small quantities in natural products. In a previous study, we showed that D-psicose suppresses increase in plasma glucose and reduces body fat accumulation in rats. Based on acute and chronic toxicity testing in rats, D-psicose is classified as an ordinary and safe substance. Recently, we developed a high D-psicose syrup (PS) made from high fructose corn syrup (HFCS) by the alkaline isomerization method. However, the safety of PS as a food additive has not been demonstrated. In this study, we investigated the effects of 90-day feeding of PS in male Wistar rats. The rats were fed diets containing 3% D-psicose (control) or 4.3% PS for 90 days. The body weight gain and intra-abdominal adipose tissue weight did not differ between the control and PS group. The weights of the tissues did not differ between the two dietary groups. In clinical chemistry and hematological analyses, no differences were found between the control and PS groups. No gross pathological findings were evident at dietary doses of 4.3% PS. Therefore, the present study found no adverse effects of PS in rats fed a diet containing 4.3% PS for 90 days.

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Psicose Contents in Various Food Products and its Origin

Cited by 100 publications

References 13 publications

Factors Affecting Psicose Formation in Food Products during Cooking

Factors Affecting Psicose Formation in Food Products during Cooking

Catalysis, Structures, and Applications of Carbohydrate Epimerases

The effects of 90-day feeding of D-psicose syrup in male wistar rats

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