Sugar alcohols derived from lactose: lactitol, galactitol, and sorbitol

Zhang, Wenli; Chen, Jiajun; Chen, Qiuming; Wu, Hao; Mu, Wanmeng

doi:10.1007/s00253-020-10929-w

Cited by 40 publications

(17 citation statements)

References 61 publications

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“…Sorbitol, a well-known polyol sweetener, has glycemic regulation properties [30]. Recently, it is regarded as a preferable substitute to high-fructose corn syrup and sucrose that improves preservation effects in the production of dried fruit products [16,31]. Barr et al confirmed that sucrose and dextrose cause a reduction in cyanocobalamin content [14].…”

Section: Effect Of Additives On the Degradation Of Cyanocobalaminmentioning

confidence: 99%

Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

Lee

Huh

et al. 2022

Journal of Food Quality

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Cyanocobalamin, which plays an essential role in the body, is a synthetic form used in medical food. This present study aimed to develop an HPLC analysis method for determination cyanocobalamin and investigate the stability of cyanocobalamin in medical food. Validation of the developed method for cyanocobalamin was evaluated with linearity, LOD, LOQ, and accuracy. The linearity of this method was calculated with a value of the coefficient of determination (R2) ≥ 0.999. LOD and LOQ were 0.165 and 0.499 μg/kg, respectively. The recovery of medical food matrixes for accuracy was more than 97.63%. The validated method was applied for determining cyanocobalamin from medical foods. The developed method was used to examine the additives for cyanocobalamin protection. Ferric chloride and sorbitol alleviated cyanocobalamin degradation from heat and ascorbic acid. Especially, sorbitol showed a superior protective effect during the medical food production process. Therefore, this study suggests that sorbitol is a sweetener additive that prevents cyanocobalamin degradation by heat and the food matrix in medical food processing.

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Section: Effect Of Additives On the Degradation Of Cyanocobalaminmentioning

confidence: 99%

Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

Lee

Huh

et al. 2022

Journal of Food Quality

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“…Lactulose (4-O-β-d-galactopyranosyl-dfructose), even though being used mostly as a drug for the treatment of hepatic encephalopathy and chronic constipation, is properly considered a prebiotic [28]. Other lactose-derived bioactive compounds that are considered as health-promoting agents are: lactosucrose [29], lactitol (4-O-β-dgalactopyranosyl-D-sorbitol) [30], lactobionic acid (4-O-β-galactopyranosil-d-gluconate) [31], tagatose (3S,4S,5R)-1,3,4,5,6-pentahydroxy-hexan-2-one) [32] and fructosyl-galacto-oligosaccharides (fGOS) [33].…”

Section: Lactose-derived Prebioticsmentioning

confidence: 99%

“…It shares some of the properties of NDOs and as such has been used within the food sector as a low-calorie sweetener and also as a mild laxative, and has been proposed as adequate for consumption by diabetic patients. In the medical field, it has been used in the treatment of hepatic encephalopathy as an alternative to lactulose; also several non-food applications have been claimed for lactitol [30,57].…”

Section: Other Lactose-derived Health Promoting Bioactive Compoundsmentioning

confidence: 99%

Trends in lactose-derived bioactives: synthesis and purification

Vera

Guerrero

Illanes

2022

Syst Microbiol and Biomanuf

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Lactose obtained from cheese whey is a low value commodity despite its great potential as raw material for the production of bioactive compounds. Among them, prebiotics stand out as valuable ingredients to be added to food matrices to build up functional foods, which currently represent the most active sector within the food industry. Functional foods market has been growing steadily in the recent decades along with the increasing awareness of the World population about healthy nutrition, and this is having a strong impact on lactose-derived bioactives. Most of them are produced by enzyme biocatalysis because of molecular precision and environmental sustainability considerations. The current status and outlook of the production of lactose-derived bioactive compounds is presented with special emphasis on downstream operations which are critical because of the rather modest lactose conversion and product yields that are attainable. Even though some of these products have already an established market, there are still several challenges referring to the need of developing better catalysts and more cost-effective downstream operations for delivering high quality products at affordable prices. This technological push is expected to broaden the spectrum of lactose-derived bioactive compounds to be produced at industrial scale in the near future.

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“…Lactitol is disaccharide sugar alcohol obtained from the hydrogenation of lactose using nickel as a catalyst. Its production is composed of galactose and sorbitol [ 41 – 43 ]. Lactitol is an odourless white crystalline powder with a sweetness that is 30–40% of sucrose [ 15 , 41 ].…”

Section: Sugar Alcoholsmentioning

confidence: 99%

Suitability of Sugar Alcohols as Antidiabetic Supplements: A Review

Msomi¹,

Erukainure²,

Islam³

2021

Journal of Food and Drug Analysis

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The major goals in the management of diabetes are to maintain optimum control of high blood glucose level or hyperglycemia. Dietary modification is one of the most recommended treatment modalities for diabetic patients. The use of foods sweetened with sugar alcohols (also known as polyols) such as xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt and erythritol has brought an escalating interest in the recent years since some sugar alcohols do not rise plasma glucose, as they are partially digested and metabolised. Diet composition and adequacy may be altered by replacing carbohydrates with sugar alcohols. It has been established that these polyols are appropriate sugar substitutes for a healthy lifestyle and diabetic foods. The present review focuses on the evidence supporting the use of sugar alcohols in the management of diabetes, by evaluating their physical and chemical properties, metabolism, absorption, glycemic and insulinemic responses. Although documentation on the glycaemic and insulinemic response of polyols is evident that these compounds have beneficial effects on the better management of hyperglycemia, the possible side effects associated with their normal or higher dosages warned their use according to the relevant Food & Drug Administration guidelines. For the same reason, future studies should also focus on the possible toxicity and side effects associated with the consumption of sugar alcohols in order to define their safety.

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Sugar alcohols derived from lactose: lactitol, galactitol, and sorbitol

Cited by 40 publications

References 61 publications

Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

Trends in lactose-derived bioactives: synthesis and purification

Suitability of Sugar Alcohols as Antidiabetic Supplements: A Review

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