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Study of In Vivo Glucose Metabolism in High-fat Diet-fed Mice Using Oral Glucose Tolerance Test (OGTT) and Insulin Tolerance Test (ITT)
Published on: January 7, 2018
Native fructose extracted from apple improves glucose tolerance in mice
1Institut National de la Santé et de la Recherche Médicale (INSERM), U858, Toulouse, France.
Journal of Physiology and Biochemistry
|April 2, 2010
Summary
Fructose extracted from apples, like FructiLight, shows minimal impact on blood sugar and insulin. Long-term consumption also improved glucose tolerance in mice, suggesting apple-derived sugars are promising sweeteners.
Area of Science:
- Biochemistry
- Nutrition Science
- Food Chemistry
Background:
- Fructose is a naturally abundant and sweet monosaccharide.
- Commercial fructose is typically derived chemically from starch or inulin, not whole fruits.
- Investigating fruit-derived fructose offers an alternative perspective on its metabolic effects.
Purpose of the Study:
- To develop a novel method for extracting fructose from apples.
- To evaluate the acute and long-term effects of apple-extracted fructose on glucose metabolism.
- To compare the metabolic impact of apple-derived sugars with traditional glucose.
Main Methods:
- Extraction of fructose and other sugars from apples.
- Acute glycemic and insulin response testing using the glycemic index (GI).
- Long-term dietary administration (21 weeks) in C57Bl6/j mice, assessing glucose tolerance, food intake, and weight.
Main Results:
- Apple-derived sugar FructiLight demonstrated a very low glycemic and insulin impact acutely.
- Long-term administration of FructiLight, FructiSweetApple, and FructiSweet67 enhanced glucose tolerance in mice.
- No significant changes in food intake or body weight were observed during long-term treatment.
Conclusions:
- Apple-extracted sugars, particularly fructose, exhibit favorable metabolic profiles.
- These findings suggest potential for developing healthier food and beverage options using fruit-derived sweeteners.
- Further research into apple-derived fructose could lead to innovative, low-glycemic sweetening solutions.
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