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d-Allulose is a substrate of glucose transporter type 5 (GLUT5) in the small intestine

•Plasma d-allulose levels increased in the fructose-fed rats gavaged with d-allulose.•Luminal fructose delayed d-allulose absorption.•Tracer D-[14C]-fructose uptake rate was reduced to 54.8% in the presence of d-allulose.•GLUT5 clearly mediates intestinal d-allulose transport. d-Allulose has been re...

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Bibliographic Details
Published in:Food chemistry 2019-03, Vol.277, p.604-608
Main Authors: Kishida, Kunihiro, Martinez, Gustavo, Iida, Tetsuo, Yamada, Takako, Ferraris, Ronaldo P., Toyoda, Yukiyasu
Format: Article
Language:English
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Summary:•Plasma d-allulose levels increased in the fructose-fed rats gavaged with d-allulose.•Luminal fructose delayed d-allulose absorption.•Tracer D-[14C]-fructose uptake rate was reduced to 54.8% in the presence of d-allulose.•GLUT5 clearly mediates intestinal d-allulose transport. d-Allulose has been reported to have beneficial health effects. However, the transport system(s) mediating intestinal d-allulose transport has not yet been clearly identified. The aim of this study was to investigate whether intestinal d-allulose transport is mediated by glucose transporter type 5 (GLUT5). When d-allulose alone was gavaged, plasma d-allulose levels were dramatically higher in rats previously fed fructose. This suggests enhanced intestinal d-allulose absorption paralleled increases in GLUT5 expression observed only in fructose-fed rats. When d-allulose was gavaged with d-fructose, previously observed increases in plasma d-allulose levels were dampened and delayed, indicating d-fructose inhibited transepithelial d-allulose transport into plasma. Tracer D-[14C]-fructose uptake rate was reduced to 54.8% in 50 mM d-allulose and to 16.4% in 50 mM d-fructose, suggesting d-allulose competed with D-[14C]-fructose and the affinity of d-allulose for GLUT5 was lower than that of d-fructose. GLUT5 clearly mediates, likely at lower affinity relative to d-fructose, intestinal d-allulose transport.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.11.003