Low-calorie sweetener could promote microbiome health, experts uncover

08 Aug 2022 --- A new low-calorie sweetener made from mogrosides and galactooligosaccharides may offer the same effects as artificial sweeteners with none of the negative consequences such as increased appetite or weight gain while feeding a healthy gut, according to a new study.

The research, published in the Journal of Agricultural and Food Chemistry, examines the formulation of the novel sweetener, which is produced with sugars found in mammalian milk and an enzyme-enhanced extract from the luo han guo fruit called mogroside.

The new sweetener led to what the researchers referred to as a significant increase in metabolites and healthy gut bacteria – which is opposite to the effects of some artificial sweeteners, such as sucralose, as discovered in previous research.

The study authors note that while artificial sweeteners have grown in popularity, some animal studies have found that they may have undesired effects, despite them being branded as safe for consumption.

For instance, some have shown that artificial sweeteners may stimulate appetite, which could cause overeating and weight gain.

Natural prebiotic sweeteners?The researchers note that some artificial sweeteners have been found to increase appetite which may promote overeating.
As natural, low-calorie alternatives to artificial sweeteners, galactooligosaccharides are classified as prebiotics, but they are not deemed sweet enough to be a viable alternative when acting alone.

In order to add sweetness, the researchers included mogrosides, sourced from what is commonly referred to as monk fruit. These compounds have been found to be 200 to 300 times sweeter than normal sugar. However, since these extracts sometimes have an “off flavor,” they were treated with β-galactosidase enzymes after being added to lactose.

The result was a sweetener that was primarily galactooligosaccharides and a small amount of treated mogrosides. Participants in the study affirmed that the new sweetener had a flavor and sweetness approximate to that of table sugar.

Moreover, in test tube experiments, it increased the “good bacteria” strains of Lactobacillus, Clostridium coccoides, Bacteroides, Bifidobacterium, Enterococcus, and bacteria-produced metabolites, such as butyrate, propionate and acetate.

The researchers emphasize that due to the substantial prebiotic effects their results reveal that this sweetener could have on the microbiome, they intend to study its impacts on the gut in more detail.

Looking to the future of sweetness
Innova Market Insights has found that 91% of consumers respond to sugar reduction claims. Moreover, Innova noted that clean and transparent sourcing and ingredients were a major trend in 2021. The new sweetener not only approximated the sweetness of sugar but also provided a prebiotic effect.

The sugar reduction sphere has advanced this past year with novel approaches to blending sugars and sweeteners.

Amai Proteins specializes in “sweet designer proteins” used as sugar substitutes. In comparison to other known sweet proteins, the company claims its protein can offer 30 to 70% sugar reduction without hampering the full-sugar sensory profile. It previously partnered with Ocean Spray to roll out a cranberry juice that features roughly 40% less sugar.

Earlier this year, Sweegen rolled out its newest advancement in sweetening solutions, the high-intensity sweetener brazzein, branded Ultratia. Brazzein is 500 to 2,000 times sweeter than regular sugar and low-calorie, making it an excellent alternative to sugar, artificial sweeteners and old generation nature-based sweeteners such as stevia rebaudioside A.

The upcycling trend is also expanding within the sweetener space. Finnish confectionery brand Fazer, for instance, is upcycling oat hulls generated at its mills to create xylitol, a sugar replacer with 40% fewer calories (2,4 kcal/g) starting its commercial production.

Last June, it was reported that the European soft drinks sector has delivered a 17.7% reduction in average added sugars in the last seven years based on the bolstered health and nutrition commitments set out by the Union of European Soft Drinks Associations (UNESDA).

By William Bradford Nichols with additional reporting by Benjamin Ferrer

This feature is provided by Food Ingredients First’s sister website, Nutrition Insight.

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