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Food Science and Human Wellness 2023, 12(6): 2052-2060 https://doi.org/10.1016/j.fshw.2023.03.023
Research Article | Open Access | Issue | Published: 04 April 2023

Comparative effects of xylitol and erythritol on modulating blood glucose; inducing insulin secretion; reducing dyslipidemia and redox imbalance in a type 2 diabetes rat model

Show Author's Information Nontokozo Z. Msomia,  Ochuko L. Erukainurea,b,  Veronica F. Salaua,  Kolawole A. Olofinsana,  Md. Shahidul Islama( )
Department of Biochemistry, University of KwaZulu-Natal, Westville Campus, Durban 4000, South Africa
Department of Pharmacology, University of the Free State, Bloemfontein 9300, South Africa

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Oxidative stress, Type 2 diabetes, Xylitol, Erythritol, Sweeteners
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Msomi NZ, Erukainure OL, Salau VF, et al. Comparative effects of xylitol and erythritol on modulating blood glucose; inducing insulin secretion; reducing dyslipidemia and redox imbalance in a type 2 diabetes rat model. Food Science and Human Wellness, 2023, 12(6): 2052-2060. https://doi.org/10.1016/j.fshw.2023.03.023
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Abstract Full text About this article

Xylitol and erythritol have been reported in numerous previous and recent studies as potential antidiabetic sweeteners, however, it is not certain which one is most effective in this regard. In the present study, the effects of xylitol and erythritol were comparatively investigated on blood glucose, insulin level, dyslipidemia, pancreatic islet morphology and β-cell function, and redox imbalance in a type 2 diabetes (T2D) model of rats. Seven-week-old male Sprague-Dawley rats were randomly divided into 8 groups: Normal Control (NC), Diabetic Control (DC), Diabetic Xylitol 5% (DX5), Diabetic Xylitol 10% (DX10), Diabetic Xylitol 20% (DX20), Diabetic Erythritol 5% (DE5), Diabetic Erythritol 10% (DE10), and Diabetic Erythritol 20% (DE20). T2D was induced in the diabetic groups initially by feeding 10% fructose solution to induce insulin resistance followed by an intraperitoneal injection of streptozotocin (40 mg/kg body weight) dissolved in citrate buffer (pH 4.5) to induce partial pancreatic β-cells dysfunctions. The animals in NC group were fed with normal drinking water and injected with citrate buffer only. After the confirmation of diabetes, the xylitol and erythritol with above-mentioned concentrations were supplied to the respective animal groups when the animals in NC and DC groups were supplied with normal drinking water. After 8 weeks intervention period, the body weight, fluid and water intake, blood glucose, serum alanine aminotransferase, aspartate aminotransferase, CK-MB and creatinine were significantly decreased, while the serum insulin level, serum lipids, glucose tolerance ability, pancreatic islet morphology and β-cell function, pancreatic and serum redox imbalance were improved in the most xylitol and erythritol fed groups compared to the DC group, when effects were better for xylitol compared to erythritol. The data of this study suggest that xylitol has better antioxidant and antidiabetic effects compared to erythritol. Therefore, xylitol can be used as a preferrable dietary anti-diabetic sweetener or supplement over erythritol for the management of diabetes and its associated complications.


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About this article

Comparative effects of xylitol and erythritol on modulating blood glucose; inducing insulin secretion; reducing dyslipidemia and redox imbalance in a type 2 diabetes rat model

Show Author's information Nontokozo Z. Msomia, Ochuko L. Erukainurea,b, Veronica F. Salaua, Kolawole A. Olofinsana, Md. Shahidul Islama( )
Department of Biochemistry, University of KwaZulu-Natal, Westville Campus, Durban 4000, South Africa
Department of Pharmacology, University of the Free State, Bloemfontein 9300, South Africa

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Xylitol and erythritol have been reported in numerous previous and recent studies as potential antidiabetic sweeteners, however, it is not certain which one is most effective in this regard. In the present study, the effects of xylitol and erythritol were comparatively investigated on blood glucose, insulin level, dyslipidemia, pancreatic islet morphology and β-cell function, and redox imbalance in a type 2 diabetes (T2D) model of rats. Seven-week-old male Sprague-Dawley rats were randomly divided into 8 groups: Normal Control (NC), Diabetic Control (DC), Diabetic Xylitol 5% (DX5), Diabetic Xylitol 10% (DX10), Diabetic Xylitol 20% (DX20), Diabetic Erythritol 5% (DE5), Diabetic Erythritol 10% (DE10), and Diabetic Erythritol 20% (DE20). T2D was induced in the diabetic groups initially by feeding 10% fructose solution to induce insulin resistance followed by an intraperitoneal injection of streptozotocin (40 mg/kg body weight) dissolved in citrate buffer (pH 4.5) to induce partial pancreatic β-cells dysfunctions. The animals in NC group were fed with normal drinking water and injected with citrate buffer only. After the confirmation of diabetes, the xylitol and erythritol with above-mentioned concentrations were supplied to the respective animal groups when the animals in NC and DC groups were supplied with normal drinking water. After 8 weeks intervention period, the body weight, fluid and water intake, blood glucose, serum alanine aminotransferase, aspartate aminotransferase, CK-MB and creatinine were significantly decreased, while the serum insulin level, serum lipids, glucose tolerance ability, pancreatic islet morphology and β-cell function, pancreatic and serum redox imbalance were improved in the most xylitol and erythritol fed groups compared to the DC group, when effects were better for xylitol compared to erythritol. The data of this study suggest that xylitol has better antioxidant and antidiabetic effects compared to erythritol. Therefore, xylitol can be used as a preferrable dietary anti-diabetic sweetener or supplement over erythritol for the management of diabetes and its associated complications.

Keywords: Oxidative stress, Type 2 diabetes, Xylitol, Erythritol, Sweeteners

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Received: 31 August 2021
Revised: 25 September 2021
Accepted: 03 April 2022
Published: 04 April 2023
Issue date: November 2023

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© 2023 Beijing Academy of Food Sciences.

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This work was supported by funding from the Research office, University of KwaZulu-Natal, Durban and the National Research Foundation, Pretoria, South Africa (112430).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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