Recent research on the physiological functions, applications, and biotechnological production of d-allose
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d-Allose is a rare monosaccharide, which rarely appears in the natural environment. d-Allose has an 80% sweetness relative to table sugar but is ultra-low calorie and non-toxic and is thus an ideal candidate to take the place of table sugar in food products. It displays unique health benefits and physiological functions in various fields, including food systems, clinical treatment, and the health care fields. However, it is difficult to produce chemically. The biotechnological production of d-allose has become a research hotspot in recent years. Therefore, an overview of recent studies on the physiological functions, applications, and biotechnological production of d-allose is presented. In this review, the physiological functions of d-allose are introduced in detail. In addition, the different types of d-allose-producing enzymes are compared for their enzymatic properties and for the biotechnological production of d-allose. To date, very little information is available on the molecular modification and food-grade expression of d-allose-producing enzymes, representing a very large research space yet to be explored.
Keywordsd-Allose Physiological function Application Biological production
This work was supported by the Support Project of Jiangsu Province (No. 2015-SWYY-009).
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
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