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a simple sugar found in honey and in many ripe fruits (同)fruit_sugar, levulose, laevulose

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〈U〉果糖

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/01/13 04:33:17」(JST)

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Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.^[4]^[5] The name "fructose" was coined in 1857 by the English chemist William Miller.^[6] Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars.^[7] Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Commercially, fructose is frequently derived from sugar cane, sugar beets, and corn. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.

About 240,000 tonnes of crystalline fructose are produced annually.^[8]

Excess fructose consumption has been hypothesized to be a cause of insulin resistance, obesity,^[9] elevated LDL cholesterol and triglycerides, leading to metabolic syndrome.^[10]^[11] Fructose encourages visceral adipose tissue build-up and ectopic fat deposition.^[12] The majority of studies indicate there may be an increased risk of cardiovascular disease from a high intake of fructose.^[13]

1 Chemical properties
- 1.1 Reactions
  - 1.1.1 Fructose and fermentation
  - 1.1.2 Fructose and Maillard reaction
  - 1.1.3 Dehydration
2 Physical and functional properties
- 2.1 Sweetness of fructose
- 2.2 Fructose solubility and crystallization
- 2.3 Fructose hygroscopicity and humectancy
- 2.4 Freezing point
- 2.5 Fructose and starch functionality in food systems
3 Food sources
- 3.1 Carbohydrate content of commercial sweeteners (percent on dry basis)
4 Fructose digestion and absorption in humans
- 4.1 Capacity and rate of absorption
- 4.2 Malabsorption
5 Fructose metabolism
- 5.1 Fructolysis
- 5.2 Metabolism of fructose to DHAP and glyceraldehyde
- 5.3 Synthesis of glycogen from DHAP and glyceraldehyde 3-phosphate
- 5.4 Synthesis of triglyceride from DHAP and glyceraldehyde 3-phosphate
- 5.5 Fructose synthesis
6 Potential health effects
- 6.1 Digestion
- 6.2 Metabolism
- 6.3 Compared with sucrose
- 6.4 Liver function
- 6.5 Gout
- 6.6 Glycemic index
- 6.7 Appetite control
7 See also
8 References
9 External links

Chemical properties

Figure 1: Relationship between the acyclic and the cyclic (hemiketal) isomers of fructose

d- and l-isomers of fructose (open-chain form)

Fructose is a 6-carbon polyhydroxyketone. Crystalline fructose adopts a cyclic six-membered structure owing to the stability of its hemiketal and internal hydrogen-bonding. This form is formally called D-fructopyranose. In solution, fructose exists as an equilibrium mixture of 70% fructopyranose and about 22% fructofuranose, as well as small amounts of three other forms, including the acyclic structure.^[14]

Reactions

Fructose and fermentation

Fructose may be anaerobically fermented by yeast or bacteria.^[15] Yeast enzymes convert sugar (glucose, or fructose) to ethanol and carbon dioxide. The carbon dioxide released during fermentation will remain dissolved in water, where it will reach equilibrium with carbonic acid, unless the fermentation chamber is left open to the air. The dissolved carbon dioxide and carbonic acid produce the carbonation in bottled fermented beverages.^[16]

Fructose and Maillard reaction

Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids. Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. Therefore, fructose has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.^[17]

Dehydration

Fructose readily dehydrates to give hydroxymethylfurfural ("HMF"). This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants.^[18]

Physical and functional properties

Sweetness of fructose

The primary reason that fructose is used commercially in foods and beverages, besides its low cost, is its high relative sweetness. It is the sweetest of all naturally occurring carbohydrates. In general, fructose is regarded as being 1.73 times as sweet as sucrose.^[19]^[20] However, it is the 6-membered ring form of fructose that is sweeter; the 5-membered ring form tastes about the same as usual table sugar. Warming fructose leads to formation of the 5-membered ring form.^[21]

Figure 2: Relative sweetness of sugars and sweeteners

The sweetness of fructose is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak (higher than that of sucrose) and diminishes more quickly than that of sucrose. Fructose can also enhance other flavors in the system.^[19]

Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners. The relative sweetness of fructose blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components.^[22]

Fructose solubility and crystallization

Fructose has higher solubility than other sugars as well as other sugar alcohols. Fructose is, therefore, difficult to crystallize from an aqueous solution.^[19] Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose.^[23]

Fructose hygroscopicity and humectancy

Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners.^[22] Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH). Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used.^[19]

Freezing point

Fructose has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation. However, this characteristic may be undesirable in soft-serve or hard-frozen dairy desserts.^[19]

Fructose and starch functionality in food systems

Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity.^[24]

Many artificial sweeteners are not suitable for home-baking, but, with a little adjustment, many traditional recipes can be prepared using fructose.^[25]

Food sources

Crystalline fructose

Natural sources of fructose include fruits, vegetables (including sugar cane), and honey.^[26] Fructose is often further concentrated from these sources. The highest dietary sources of fructose, besides pure crystalline fructose, are foods containing table sugar (sucrose), high-fructose corn syrup, agave nectar, honey, molasses, maple syrup, fruit and fruit juices, as these have the highest percentages of fructose (including fructose in sucrose) per serving compared to other common foods and ingredients. Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide. Fructose, glucose, and sucrose may all be present in a food; however, different foods will have varying levels of each of these three sugars.

The sugar contents of common fruits and vegetables are presented in Table 1. In general, in foods that contain free fructose, the ratio of fructose to glucose is approximately 1:1; that is, foods with fructose usually contain about an equal amount of free glucose. A value that is above 1 indicates a higher proportion of fructose to glucose, and below 1 a lower proportion. Some fruits have larger proportions of fructose to glucose compared to others. For example, apples and pears contain more than twice as much free fructose as glucose, while for apricots the proportion is less than half as much fructose as glucose.

Apple and pear juices are of particular interest to pediatricians because the high concentrations of free fructose in these juices can cause diarrhea in children. The cells (enterocytes) that line children's small intestines have less affinity for fructose absorption than for glucose and sucrose.^[27] Unabsorbed fructose creates higher osmolarity in the small intestine, which draws water into the gastrointestinal tract, resulting in osmotic diarrhea. This phenomenon is discussed in greater detail in the Health Effects section.

Table 1 also shows the amount of sucrose found in common fruits and vegetables. Sugarcane and sugar beet have a high concentration of sucrose, and are used for commercial preparation of pure sucrose. Extracted cane or beet juice is clarified, removing impurities; and concentrated by removing excess water. The end-product is 99.9%-pure sucrose. Sucrose-containing sugars include common table white granulated sugar and powdered sugar, as well as brown sugar.^[28]

Table 1. Sugar content of selected common plant foods (g/100g)^[29]
Food Item	Total Carbohydrate^A including "dietary fiber"	Total Sugars	Free Fructose	Free Glucose	Sucrose	Fructose/ Glucose Ratio	Sucrose as a % of Total Sugars
Fruits
Apple	13.8	10.4	5.9	2.4	2.1	2.0	19.9
Apricot	11.1	9.2	0.9	2.4	5.9	0.7	63.5
Banana	22.8	12.2	4.9	5.0	2.4	1.0	20.0
Fig, dried	63.9	47.9	22.9	24.8	0.9	0.93	0.15
Grapes	18.1	15.5	8.1	7.2	0.2	1.1	1
Navel orange	12.5	8.5	2.25	2.0	4.3	1.1	50.4
Peach	9.5	8.4	1.5	2.0	4.8	0.9	56.7
Pear	15.5	9.8	6.2	2.8	0.8	2.1	8.0
Pineapple	13.1	9.9	2.1	1.7	6.0	1.1	60.8
Plum	11.4	9.9	3.1	5.1	1.6	0.66	16.2
Vegetables
Beet, Red	9.6	6.8	0.1	0.1	6.5	1.0	96.2
Carrot	9.6	4.7	0.6	0.6	3.6	1.0	77
Red Pepper, Sweet	6.0	4.2	2.3	1.9	0.0	1.2	0.0
Onion, Sweet	7.6	5.0	2.0	2.3	0.7	0.9	14.3
Sweet Potato	20.1	4.2	0.7	1.0	2.5	0.9	60.3
Yam	27.9	0.5	tr	tr	tr	na	tr
Sugar Cane		13 – 18	0.2 – 1.0	0.2 – 1.0	11 – 16	1.0	high
Sugar Beet		17 – 18	0.1 – 0.5	0.1 – 0.5	16 – 17	1.0	high
Grains
Corn, Sweet	19.0	6.2	1.9	3.4	0.9	0.61	15.0

^A The carbohydrate figure is calculated in the USDA database and does not always correspond to the sum of the sugars, the starch, and the "dietary fiber".

All data with a unit of g (gram) are based on 100 g of a food item. The fructose/glucose ratio is calculated by dividing the sum of free fructose plus half sucrose by the sum of free glucose plus half sucrose.

Fructose is also found in the synthetically manufactured sweetener, high-fructose corn syrup (HFCS). Hydrolyzed corn starch is used as the raw material for production of HFCS. Through the enzymatic treatment, glucose molecules are converted into fructose.^[28] There are three types of HFCS, each with a different proportion of fructose: HFCS-42, HFCS-55, and HFCS-90. The number for each HFCS corresponds to the percentage of synthesized fructose present in the syrup. HFCS-90 has the highest concentration of fructose, and typically, is used to manufacture HFCS-55; HFCS-55 is used as sweetener in soft drinks, whereas HFCS-42 is used in many processed foods and baked goods.

Carbohydrate content of commercial sweeteners (percent on dry basis)

Sugar	Fructose	Glucose	Sucrose (Fructose-Glucose)	Other sugars
Granulated sugar	0	0	100	0
Caramel	1	1	97	1
HFCS-42	42	53	0	5
HFCS-55	55	41	0	4
HFCS-90	90	5	0	5
Honey	50	44	1	5
Maple syrup	1	4	95	0
Molasses	23	21	53	3
Tapioca Syrup	55	45	0	0
Corn syrup	0	35	0	0

Data obtained from Kretchmer, N. & Hollenbeck, CB (1991). Sugars and Sweeteners, Boca Raton, FL: CRC Press, Inc.^[28] for HFCS, and USDA for fruits and vegetables and the other refined sugars.^[29]

Cane and beet sugars have been used as the major sweetener in food manufacturing for centuries. However, with the development of HFCS, a significant shift occurred in the type of sweetener consumption. As seen in Figure 3, this change happened in the 1970s. Contrary to the popular belief, however, with the increase of HFCS consumption, the total fructose intake relative to the total glucose intake has not dramatically changed. Granulated sugar is 99.9%-pure sucrose, which means that it has equal ratio of fructose to glucose. The most commonly used forms of HFCS, HFCS-42, and HFCS-55 have a roughly equal ratio of fructose to glucose, with minor differences. HFCS has simply replaced sucrose as a sweetener. Therefore, despite the changes in the sweetener consumption, the ratio of glucose to fructose intake has remained relatively constant.^[30]

Figure 3: Adjusted consumption of refined sugar per capita in the US

Fructose digestion and absorption in humans

Figure 4: Hydrolysis of sucrose to glucose and fructose by sucrase

Figure 5: Intestinal sugar transport proteins

Fructose exists in foods either as a monosaccharide (free fructose) or as a unit of a disaccharide (sucrose). Free fructose is absorbed directly by the intestine. When fructose is consumed in the form of sucrose, it is digested (broken down) and then absorbed as free fructose. As sucrose comes into contact with the membrane of the small intestine, the enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose unit and one fructose unit, which are then each absorbed. After absorption, it enters the hepatic portal vein and is directed toward the liver.

The mechanism of fructose absorption in the small intestine is not completely understood. Some evidence suggests active transport, because fructose uptake has been shown to occur against a concentration gradient.^[31] However, the majority of research supports the claim that fructose absorption occurs on the mucosal membrane via facilitated transport involving GLUT5 transport proteins. Since the concentration of fructose is higher in the lumen, fructose is able to flow down a concentration gradient into the enterocytes, assisted by transport proteins. Fructose may be transported out of the enterocyte across the basolateral membrane by either GLUT2 or GLUT5, although the GLUT2 transporter has a greater capacity for transporting fructose, and, therefore, the majority of fructose is transported out of the enterocyte through GLUT2.

Capacity and rate of absorption

The absorption capacity for fructose in monosaccharide form ranges from less than 5 g to 50 g (per individual serving) and adapts with changes in dietary fructose intake.^[32] Studies show the greatest absorption rate occurs when glucose and fructose are administered in equal quantities.^[32] When fructose is ingested as part of the disaccharide sucrose, absorption capacity is much higher because fructose exists in a 1:1 ratio with glucose. It appears that the GLUT5 transfer rate may be saturated at low levels, and absorption is increased through joint absorption with glucose.^[33] One proposed mechanism for this phenomenon is a glucose-dependent cotransport of fructose. In addition, fructose transfer activity increases with dietary fructose intake. The presence of fructose in the lumen causes increased mRNA transcription of GLUT5, leading to increased transport proteins. High-fructose diets (>2.4 g/kg body wt) increase transport proteins within three days of intake.^[34]

Malabsorption

Several studies have measured the intestinal absorption of fructose using the hydrogen breath test.^[35]^[36]^[37]^[38] These studies indicate that fructose is not completely absorbed in the small intestine. When fructose is not absorbed in the small intestine, it is transported into the large intestine, where it is fermented by the colonic flora. Hydrogen is produced during the fermentation process and dissolves into the blood of the portal vein. This hydrogen is transported to the lungs, where it is exchanged across the lungs and is measurable by the hydrogen breath test. The colonic flora also produces carbon dioxide, short-chain fatty acids, organic acids, and trace gases in the presence of unabsorbed fructose.^[39] The presence of gases and organic acids in the large intestine causes gastrointestinal symptoms such as bloating, diarrhea, flatulence, and gastrointestial pain^[35] Exercise immediately after consumption can exacerbate these symptoms by decreasing transit time in the small intestine, resulting in a greater amount of fructose emptied into the large intestine.^[40]

Fructose metabolism

Metabolism of common monosaccharides and some biochemical reactions of glucose

All three dietary monosaccharides are transported into the liver by the GLUT2 transporter.^[41] Fructose and galactose are phosphorylated in the liver by fructokinase (K_m= 0.5 mM) and galactokinase (K_m = 0.8 mM). By contrast, glucose tends to pass through the liver (K_m of hepatic glucokinase = 10 mM) and can be metabolised anywhere in the body. Uptake of fructose by the liver is not regulated by insulin. However, insulin is capable of increasing the abundance and functional activity of GLUT5 in skeletal muscle cells.^[42]

Fructolysis

The initial catabolism of fructose is sometimes referred to as fructolysis, in analogy with glycolysis, the catabolism of glucose. In fructolysis, the enzyme fructokinase initially produces fructose 1-phosphate, which is split by aldolase B to produce the trioses dihydroxyacetone phosphate (DHAP) and glyceraldehyde [3]. Unlike glycolysis, in fructolysis the triose glyceraldehyde lacks a phosphate group. A third enzyme, triokinase, is therefore required to phosphorylate glyceraldehyde, producing glyceraldehyde 3-phosphate. The resulting trioses are identical to those obtained in glycolysis and can enter the gluconeogenic pathway for glucose or glycogen synthesis, or be further catabolized through the lower glycolytic pathway to pyruvate.

Metabolism of fructose to DHAP and glyceraldehyde

The first step in the metabolism of fructose is the phosphorylation of fructose to fructose 1-phosphate by fructokinase, thus trapping fructose for metabolism in the liver. Fructose 1-phosphate then undergoes hydrolysis by aldolase B to form DHAP and glyceraldehydes; DHAP can either be isomerized to glyceraldehyde 3-phosphate by triosephosphate isomerase or undergo reduction to glycerol 3-phosphate by glycerol 3-phosphate dehydrogenase. The glyceraldehyde produced may also be converted to glyceraldehyde 3-phosphate by glyceraldehyde kinase or further converted to glycerol 3-phosphate by glycerol 3-phosphate dehydrogenase. The metabolism of fructose at this point yields intermediates in the gluconeogenic pathway leading to glycogen synthesis as well as fatty acid and triglyceride synthesis.

Synthesis of glycogen from DHAP and glyceraldehyde 3-phosphate

The resultant glyceraldehyde formed by aldolase B then undergoes phosphorylation to glyceraldehyde 3-phosphate. Increased concentrations of DHAP and glyceraldehyde 3-phosphate in the liver drive the gluconeogenic pathway toward glucose and subsequent glycogen synthesis.^[43] It appears that fructose is a better substrate for glycogen synthesis than glucose and that glycogen replenishment takes precedence over triglyceride formation.^{[citation needed]} Once liver glycogen is replenished, the intermediates of fructose metabolism are primarily directed toward triglyceride synthesis.^{[citation needed]}

Figure 6: Metabolic conversion of fructose to glycogen in the liver

Synthesis of triglyceride from DHAP and glyceraldehyde 3-phosphate

Carbons from dietary fructose are found in both the free fatty acid and glycerol moieties of plasma triglycerides. High fructose consumption can lead to excess pyruvate production, causing a buildup of Krebs cycle intermediates.^[44] Accumulated citrate can be transported from the mitochondria into the cytosol of hepatocytes, converted to acetyl CoA by citrate lyase and directed toward fatty acid synthesis.^[44]^[45] In addition, DHAP can be converted to glycerol 3-phosphate, providing the glycerol backbone for the triglyceride molecule.^[45] Triglycerides are incorporated into very-low-density lipoproteins (VLDL), which are released from the liver destined toward peripheral tissues for storage in both fat and muscle cells.

Figure 7: Metabolic conversion of fructose to triglyceride in the liver

Fructose synthesis

Humans are capable of synthesising fructose from glucose via the polyol pathway. This pathway is used by the seminal vesicles to secrete fructose into semen where it is a major source of energy for sperm.

Potential health effects

Digestion

Fructose absorption occurs in the small intestine via the GLUT-5^[46] (fructose only) transporter, and the GLUT2 transporter, for which it competes with glucose and galactose. Over-consumption of fructose, inhibition of GLUT2 by other phytochemicals, such as flavonoids,^[47] or other issues, may result in delivery of unabsorbed fructose into the large intestine, where it may provide nutrients for the existing gut flora.

Metabolism

Excess fructose consumption has been hypothesized to be a cause of insulin resistance, obesity,^[9] elevated LDL cholesterol and triglycerides, leading to metabolic syndrome.^[10] In preliminary research, fructose consumption was correlated with obesity.^[48]^[11] Fructose encourages visceral adipose tissue build-up and ectopic fat deposition.^[12]

Although all simple sugars have nearly identical chemical formulae, each has distinct chemical properties. This can be illustrated with pure fructose. A journal article reports that, "...fructose given alone increased the blood glucose almost as much as a similar amount of glucose (78% of the glucose-alone area)".^[49]^[50]^[51]^[51]^[52]

Another study in humans concluded that fructose and sucrose are metabolized similarly,^[53] whereas a different analysis "produced significantly higher fasting plasma triglyceride values than did the glucose diet in men" and "...if plasma triacylglycerols are a risk factor for cardiovascular disease, then diets high in fructose may be undesirable".^[54] The majority of studies indicate there may be an increased risk of cardiovascular disease from a high intake of fructose.^[13] Fructose intake increases the creation of uric acid.^[55]

In a meta-analysis of clinical trials with controlled feeding—where test subjects were fed a fixed amount of energy rather than being allowed to choose the amount they ate—fructose was not an independent factor for weight gain. In one study of a diet with excessive calories, fructose consumption was associated with weight gain.^[56]

Fructose is a reducing sugar. The spontaneous chemical reaction of simple sugar molecules binding to proteins is known as glycation. Showing potential cause of skin and bone damage in a rat model of diabetes, investigators suggested "that long-term fructose consumption negatively affects the aging process."^[57] Another study using human proteins showed that the glycation caused by fructose appears to be equivalent to that caused by glucose and so does not seem to be a better answer for diabetes for this reason alone, save for the smaller quantities required to achieve equivalent sweetness in some foods. It also found evidence for glycation of human lens proteins caused by fructose.^[58]

While a few other tissues (e.g., sperm cells^[59] and some intestinal cells) do use fructose directly, fructose is metabolized primarily in the liver.^[60]

Compared with sucrose

Fructose is often recommended for diabetics because it does not trigger the production of insulin by pancreatic β cells, probably because β cells have low levels of GLUT5,^[61]^[62]^[63] although the net effect for both diabetics^[64] and non-diabetics^[65] is debated. Fructose has a very low glycemic index of 19 ± 2, compared with 100 for glucose and 68 ± 5 for sucrose.^[66] Fructose is also 73% sweeter than sucrose at room temperature, so diabetics can use less of it. Studies show that fructose consumed before a meal may even lessen the glycemic response of the meal.^[67]

Liver function

Excessive fructose consumption may contribute to the development of non-alcoholic fatty liver disease.^[68]^[69]

Gout

A 2008 study found a substantial risk of incident gout associated with the consumption of fructose or fructose-rich foods.^[70] Cases of gout have risen in recent years, despite commonly being thought of as a disease of the Victorian era, and it is suspected that the fructose found in soft drinks (e.g., carbonated beverages) and other sweetened drinks is the reason for this.^[71]^[72]

Glycemic index

Fructose has the lowest glycemic index (GI = 19) of all the natural sugars. In comparison, ordinary table sugar (sucrose, which is half fructose) has a GI of 65 and honey (usually about 50% fructose content) has a GI of 55.

Appetite control

Compared with consumption of high glucose beverages, drinking high-fructose beverages with meals results in lower circulating insulin and leptin levels, and higher ghrelin levels after the meal.^[73] Since leptin and insulin decrease appetite and ghrelin increases appetite, some researchers suspect that eating large amounts of fructose increases the likelihood of weight gain.^[74]

References

David Gillespie (2008). Sweet Poison: Why Sugar Makes us Fat. www.penguin.com.au (Viking, Penguin Books). ISBN 978-0-670-07247-7. Retrieved 10 December 2014.

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External links

What is HFI? at Boston University

UpToDate Contents

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1. 食事中の炭水化物 dietary carbohydrates
2. 吸収不良の治療の概要 overview of the treatment of malabsorption
3. 幼児および小児における低血糖症の病因 etiology of hypoglycemia in infants and children
4. 腸内ガスと膨満 intestinal gas and bloating
5. Mesoamerican nephropathy

English Journal

Nitrogen split dose fertilization, plant age and frost effects on phytochemical content and sensory properties of curly kale (Brassica oleracea L. var. sabellica).

Groenbaek M1, Jensen S2, Neugart S3, Schreiner M4, Kidmose U5, Kristensen HL6.
Food chemistry.Food Chem.2016 Apr 15;197(Pt A):530-8. doi: 10.1016/j.foodchem.2015.10.108. Epub 2015 Oct 23.
We investigated how concentrations of sensory relevant compounds: glucosinolates (GLSs), flavonoid glycosides, hydroxycinnamic acid derivatives and sugars in kale responded to split dose and reduced nitrogen (N) fertilization, plant age and controlled frost exposure. In addition, frost effects on se
PMID 26616985

In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia.

Nashalian O1, Yaylayan VA2.
Food chemistry.Food Chem.2016 Apr 15;197(Pt A):489-95. doi: 10.1016/j.foodchem.2015.10.140. Epub 2015 Oct 30.
Replacing amino acids with their binary metal complexes during the Maillard reaction can initiate various processes, including the oxidative degradation of their glucose conjugates, generating 1-amino-1-deoxy-fructose and its derivatives. These reactive amino sugars are not easily accessible under M
PMID 26616979

Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by (1)H NMR.

Del Campo G1, Zuriarrain J1, Zuriarrain A1, Berregi I2.
Food chemistry.Food Chem.2016 Apr 1;196:1031-9. doi: 10.1016/j.foodchem.2015.10.036. Epub 2015 Oct 22.
A method using (1)H NMR spectroscopy has been developed to quantify simultaneously thirteen analytes in honeys without previous separation or pre-concentration steps. The method has been successfully applied to determine carboxylic acids (acetic, formic, lactic, malic and succinic acids), amino acid
PMID 26593586

Japanese Journal

The Effect of Fruit Bearing on Low-molecular-weight Metabolites in Stems of Satsuma Mandarin (Citrus unshiu Marc.)

The Horticulture Journal advpub(0), 2016
NAID 130005083312

A novel mice model of metabolic syndrome : the high-fat-high-fructose diet-fed ICR mice

Experimental animals 64(4), 435-442, 2015-10
NAID 40020626432

Structure and mechanism of the mammalian fructose transporter GLUT5.

Nature, 2015-09-30
NAID 120005657713

「フルクトース」

D-Fructose
Names
	IUPAC name 1,3,4,5,6-Pentahydroxy-2-hexanone
	Systematic IUPAC name 1,3,4,5,6-Pentahydroxy-2-hexanone
	Other names fruit sugar, levulose, D-fructofuranose, D-fructose, D-arabino-hexulose
Identifiers
CAS Number	57-48-7
ChEBI	CHEBI:28645
ChEMBL	ChEMBL604608
ChemSpider	388775
EC Number	200-333-3
Jmol interactive 3D	Image
KEGG	C02336
PubChem	5984
UNII	6YSS42VSEV
	InChI InChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1 Key: RFSUNEUAIZKAJO-ARQDHWQXSA-N ; InChI=1/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1 Key: RFSUNEUAIZKAJO-ARQDHWQXBD ;
	SMILES O[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)CO ;
Properties
Chemical formula	C6H12O6
Molar mass	180.16 g·mol−1
Density	1.694 g/cm3
Melting point	103 °C (217 °F; 376 K)
Pharmacology
ATC code	V06DC02
Hazards
	Lethal dose or concentration (LD, LC):
LD50 (Median dose)	15000 mg/kg (intravenous, rabbit)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	verify (what is ?)
	Infobox references

　　[★]

英: fructose, Fru
同: 果糖, fruit sugar、レブロース levulose
商: 果糖注、フルクトン。(果糖、グリセリン)グリセレブ、グリセオール、グリセノン、グリセリンF、ヒシセオール、グリポーゼ、グリマッケン。(アミノ酸輸液製剤)アミノトリパ1号輸液、トリパレン1号、トリフリード輸液、フルクトラクト
関: 単糖、糖

グルコース + フルクトース → スクロース

薬効

5%, 20%フルクトースとして

20％フルクトン注

1. エネルギー補給：果糖はブドウ糖に比べてグリコーゲン生成能が大で、容易に乳酸に分解されるため、速やかにエネルギー源となり、糖尿病状態時や肝障害時でも利用される。
2. インスリン非依存性：果糖は主として肝に存在するfructokinase(ketohexokinase)により代謝され、インスリンの影響を受けず、糖尿病状態時にも使用できる。
3. 蛋白節約作用：果糖は体内窒素平衡に関与し、ブドウ糖に比べて強い蛋白節約作用があり、糖尿病状態時でもその作用を示す。
4. 解毒作用：果糖はアルコール及び種々有毒物質の解毒を促進する

グリセリン、フルクトースの混合輸液として

グリポーゼ

脳圧降下作用のあるグリセリン（グリセロール）に，溶血防止作用のある果糖（フルクトース）が配合されており、脳圧降下作用及び眼圧降下作用がある。

アミノ酸輸液との配合輸液として

アミノトリパ

1. 糖質とアミノ酸の配合比率：本剤を構成する糖質・電解質液とアミノ酸液との配合比率を検討するため、一定の非蛋白熱量下にアミノ酸配合量を変えた液を用いて、絶食ラットに7日間の高カロリー輸液を施行した。その結果、蛋白栄養指標（窒素出納や血漿アルブミン濃度等）を良好に維持するための非蛋白熱量/窒素（NPC/N）は約150前後であることが確認された。
2. 栄養学的効果：本剤の栄養学的効果を市販製剤の混合液と比較するため、開腹術施行ラットに7日間の高カロリー輸液を施行した。その結果、本剤は窒素出納や肝グリコーゲン量等において、良好な栄養効果が認められた。

「fruit sugar」

　　[★] フルクトース fructose。果糖

「Fru」

　　[★] フルクトース fructose

「levulose」

　　[★]

左旋糖

関: fructose

「fructose-1,6-diphosphatase deficiency」

　　[★]

フルクトース-1、フルクトース-1,6-ビスホスファターゼ欠損症

関: fructose-1,6-bisphosphatase deficiency

「fructose-1,6-bisphosphatase」

　　[★]

フルクトース-1

関: fructose-bisphosphatase

「fructose 6-phosphate」

　　[★] フルクトース6-リン酸

「fructose-6-phosphate」