Enzyme composition to reduce glucose uptake without compromising taste

Abstract

A method allows people to not compromise on the taste and flavor of sugar-containing foods and beverages, while reducing the net effect of the sugar in the body. The method may include oral consumption of the enzyme alternansucrase to convert up to 90% of consumed sucrose and other carbohydrates into a carbohydrate complex of undigestible or slowly digestible α-1, 3 and α-1, 6 glucan fibers in the gastrointestinal tract. These glucan fibers have the properties of dietary fibers and a degree of polymerization ranging from 3 to greater than 100. The methods may aid in glucose control, reduce insulin resistance and support healthy glucose homeostasis in diabetic and pre-diabetic conditions. It may promote healthy gut bacteria and improve bowel movements to benefit overall digestive health. It may also be applied to obesity control by reducing blood glucose and, through the production of fiber, blood lipid levels, which supports cardiovascular health.

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