منابع مشابه
Erythritol is a sweet antioxidant.
OBJECTIVE Hyperglycemia, oxidative stress, and the onset and progression of diabetic complications are strongly linked. Reduction of oxidative stress could be of utmost importance in the long-term treatment of diabetic patients. The chronic nature of the disease calls for a mode of antioxidant intake that can be sustained easily, e.g., by the diet. Erythritol, a simple polyol, could be such a c...
متن کاملErythritol Metabolism by Propionibacterium pentosaceum
Randomly labeled erythritol-14C has been synthesized and incubated with fluoride-poisoned suspensions of dried cells of Propionibacterium pentosoceum. Therefrom labeled glycerol-d-P, glyceric acid-j-P, erythritol-l-P, ribose-5-P, xyhalose-5-P, glucose-6-P, fructosed-P, mannosed-P, fructose-1 ,6-di-P, and sedoheptulose-7-P were isolated. Erythritol-W-1-P accumulated more rapidly than did the oth...
متن کاملErythritol Production by a Yeastlike Fungus.
A yeastlike fungus, probably belonging to the genus Torula, was isolated from fresh pollen and was shown to produce erythritol in yields of 35 to 40% of the sugar utilized. The ability to produce erythritol is an inherent characteristic of the isolate, but unfavorable fermentation conditions can lead to the production of glycerol at the expense of erythritol. By the use of a synthetic medium, i...
متن کاملHuman gut microbiota does not ferment erythritol.
Erythritol, a naturally occurring polyol, is gaining attention as a bulk sweetener for human nutrition. Industrially, it is produced from glucose by fermentation. From various studies it is known to be non-cariogenic. Moreover, it is rapidly absorbed in the small intestine and quantitatively excreted in the urine. Only about 10 % enters the colon. Earlier in vitro experiments showed that erythr...
متن کاملErythritol. Functionality in noncaloric functional beverages*
Noncaloric functional beverages are a key segment in the rapidly growing functional food market. Erythritol, an all-natural bulk sweetener, offers sensorial as well as functional benefits for use in such beverages. It can improve taste quality by adding body and mouthfeel, and it is capable of masking unwanted off-flavors often associated with intense sweeteners. In addition, erythritol can str...
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ژورنال
عنوان ژورنال: Oleoscience
سال: 2013
ISSN: 1345-8949,2187-3461
DOI: 10.5650/oleoscience.13.423