Study Examines Effects of Brazzein on Blood Sugar Levels

A study has indicated that the sweet protein brazzein may help reduce blood sugar spikes associated with ice cream consumption. The research was reported by Science Alert. Brazzein is a natural protein originally derived from the West African oubli plant and is now primarily produced through fermentation. It is recognized for its high sweetness and potential as a sugar substitute. Researchers from Russia’s Federal Research Centre of Nutrition, Biotechnology and Food Safety conducted a randomized trial involving 101 adults diagnosed with metabolic dysfunction-associated steatotic liver disease (MASLD), a condition linked to diabetes and obesity. The study, published in the Clinical Nutrition ESPEN journal, involved participants consuming a 100-gram serving of vanilla ice cream on three separate occasions: once with sugar, once with brazzein, and once with brazzein combined with a fiber called inulin. The findings revealed that post-meal blood sugar spikes were lower when participants consumed the ice cream sweetened with brazzein or the combination of brazzein and inulin, compared to the sugar-sweetened version. The most significant reductions in blood sugar spikes were observed in participants with type 2 diabetes. The researchers noted, 'Longer-term studies are needed to determine whether repeated substitution of sucrose-containing desserts with brazzein-sweetened alternatives translates into sustained metabolic, hepatic, microbiome, or behavioral benefits.' The negative health implications of sugar have been extensively studied and discussed. In 2023, the World Health Organization advised against the use of non-sugar sweeteners for weight management, issuing guidelines that caution against 'potential undesirable effects' from their long-term use, including an increased risk of type 2 diabetes and cardiovascular diseases.