Phytochemistry and Alternative use of
Sweeteners in Metabolic Diseases
Ibrahim KABORE1,
Mamounata DIAO1, Samson GUENNE2,
Amana METUOR-DABIRE3,4, Hemayoro SAMA1,2,
Alin CIOBICA5,6,7, Adama HILOU2,
Martin KIENDREBEOGO2, Mamoudou H. DICKO1
1 Laboratory of Biochemistry,
Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of
Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 09 BP
848, Burkina Faso
2
Laboratory of Applied Biochemistry and Chemistry
(LABIOCA), University Joseph KI-ZERBO, 03 P.O. Box: 7021 Ouagadougou 03,
Burkina Faso.
3 Laboratory of Molecular
Biology and Molecular Genetics (LABIOGENE), Ouagadougou BP 7021, Burkina Faso
4 Department of Biochemistry and
Microbiology, University of D dougou, D dougou BP 176, Burkina Faso
5 Department of Research,
Faculty of Biology, Alexandru Ioan Cuza University, B dul
Carol I, no 11,
Iasi, Romania,
alin.ciobica@uaic.ro
6 Academy of Romanian
Scientists, Splaiul Independentei
nr. 54, sector 5, 050094 Bucuresti, Romania
7 Center of Biomedical
Research, Romanian Academy, Iasi, B du l Carol I, no 8, Romania
Abstract. The plants native to tropical climates and
even southern Africa (5/8) are considerable, which served as a matrix for the
isolation and identification of natural sweeteners. These compounds of plant
origin have become essential in many fields. From the agronomic industry to the
pharmaceutical industry, their use is aimed at combating the supply of glucose
and additional calories to consumers who wage a fierce fight against metabolic diseases. In this context,
that vascular plants capable of harboring new molecules with similar sweet
principles are of interest to researchers. Indeed, these molecules of global
interest mainly belong to the terpene, flavonoid (phenolic) and protein
structural classes, but are mainly of protein nature (7/9) whose use would not promote
an increase in calories or blood sugar in the subjects who would use them.
Therefore, this review aims to understand the information regarding, the
phytochemistry and the impact of the use of these sweeteners on those affected
by food conditions such as diabetes and obesity. All with the aim of finding
other sources of sweeteners in our Burkinabe ecosystem, in order to provide
local relief to the affected populations.
Key words: Sweetener, protein, glycaemia, calories,
obesity, diabetes.
DOI https://doi.org/10.56082/annalsarscibio.2022.1.109
