Effects of Dietary Palatinose and Reduced-Palatinose on Body Energy Composition.

SUZUKI Masashige, NISHIYAMA Kanako, OHMORI Satoshi, YOSHIOKA Mayumi, SHIMOMURA Yoshiharu

doi:10.3164/jcbn.13.117

Effects of dietary palatinose (isomaltulose, α-D-glucopyranosyl-(1→6)-β-D-fructofuranose) and reduced-palatinose (isomalt, an equimolar mixture of α-D-glucopyranosyl-(1→6)-D-glucitol and α-D-glucopyranosyl-(1→6)-D-mannitol), compared with the effect of sucrose, on body composition were examined in adult rats fed a restricted amount of diet (60% of an unrestricted meal) for 45 days (Experiment 1). The relative efficiency of the dietary sweeteners in depositing body protein and fat were estimated in young rats by feeding graded levels of each compound as supplements to a fixed amount of a basal diet (Experiment 2). In both experiments, the body fat content showed a trend to be greater in the order of sucrose>palatinose>reduced-palatinose supplement groups, whereas body protein content was at the same level among the supplement groups. The available energy of dietary palatinose and reduced-palatinose calculated in Experiment 2 were 3.15 and 2.18kcal/g, respectively, compared with that of sucrose, 3.94kcal/g, indicating that the low-caloric values of palatinose and reduced-palatinose were largely responsible for the effects of these sweeteners on body fat. The findings suggest that palatinose and reduced-palatinose are sweeteners that may be suitable for people to reduce body fat.

Effects of Dietary Palatinose and Reduced-Palatinose on Body Energy Composition.

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