Natural Ingredient D Mannose Empowering Food, Beverages and Animal Nutrition

As an important member of natural active monosaccharides, D-mannose is gaining increasing attention from the food and beverage, health supplement, and healthy farming industries due to its unique physiological functions and broad application prospects. As a leading supplier of plant extracts, Green Spring Technology continues to focus on and optimise D-mannose extraction technology, committed to providing customers with stable, high-quality natural D-mannose raw materials.

Natural Sources  

D-mannose is widely distributed in nature, with polysaccharides containing D-mannose units found in plant cells and cell walls, as well as free D-mannose in some fruit peels [1,2].

1 Applications of D-mannose

1.1 D-mannose in food and beverages

Excellent Sweetener

D-mannose powder is stable, has a pleasant sweet taste, and is low in calories, making it an excellent natural sweetener and food additive to replace high-calorie sugars.

Functional Enhancement  

Research has shown that D-mannose can improve food texture (e.g., delaying fruit spoilage) and enhance the immune-modulating effects of functional beverages (e.g., Dendrobium officinale beverages).  

Healthy Sugar Source  

As a ‘carbohydrate nutrient,’ natural D-mannose holds potential in health management strategies for conditions such as diabetes and obesity.  

1.2 D-Mannose in Animal Nutrition  (Antibiotic Alternative)

 D-mannose can inhibit pathogens and maintain intestinal health. Research has demonstrated that adding D-mannose to livestock feed can effectively inhibit the proliferation of pathogens such as Salmonella in the intestines, thereby protecting animal intestinal health.

Enhancing Immunity and Production Performance: It can enhance animal immunity and disease resistance, improve feed utilisation efficiency, and contribute to increased egg production.

Safe with No Residues: As a natural substance, D-mannose offers a safe and effective solution for reducing or replacing antibiotic use, aligning with trends toward antibiotic-free farming and food safety, and presenting significant market potential.

1.3 D-Mannose in Cosmetics and Personal Care

An Excellent Skin Conditioner: D-mannose makes skin softer and smoother after cleansing, making it an ideal ingredient for high-end skincare products. When blended with specific ratios of D-glucose and D-glucuronic acid, it achieves optimal moisturising and cleansing effects.

Aloe vera has functions such as sun protection, beauty enhancement, and moisturising [35], with long-chain polymers of glucuronic acid and β-(1→4)-mannan being its primary bioactive components [36]. Research indicates that D-mannose has skin conditioning effects, making the skin softer and smoother after cleansing [37]. Wivell et al. [38] demonstrated that when the molar ratio of D-glucose, D-glucuronic acid, and D-mannose is 2.8:2.0:2.0, the skin moisturising and cleansing effects are optimal.

1.4 D-mannose in the field of chemical synthesis

Chemical synthesis: D-mannose is a key starting material for synthesising high-value fine chemicals (such as trifluoromannose and L-ribose).

D-mannose can be synthesised into various derivatives that play important roles in clinical applications [29]. Yang Zhi-jie et al. [30] used D-mannose as a synthetic unit and, through steps such as acetylation, hydrolysis, and sulfonation, prepared trifluoromannose with a purity of 99%. In nature, the primary structure of nucleosides is D-ribose, while L-ribose is an isomer of D-ribose. L-ribose exhibits superior antiviral and antitumour activity compared to D-ribose and has lower cytotoxicity [31]. Currently, L-ribose is primarily produced through chemical synthesis, typically using D-mannose as the starting material, followed by D-mannose acid-1,4-lactonisation to obtain L-ribose [31,32]. Takahashi et al. [32,33] demonstrated that D-mannose can be synthesised into L-ribose through eight steps, including cyclisation, under Mitsunobu conditions. Seo et al. [32,34] improved the yield by using D-mannose acid-1,4-lactone as the raw material to prepare L-ribose.

1.5 D-mannose in biochemical research

Joersbo et al. [39] used D-mannose as a screening agent for transgenic cells to screen transformed sugar beets, achieving a maximum germination rate of 30% for explants. Additionally, D-mannose-resistant cells were found to be suitable for primary transgenic rice under various cultivation conditions. Wang et al. [40] found that D-mannose has a good effect on the transformation of corn protoplasts in polyethylene glycol medium.

The preparation of D-mannose can be achieved by extracting and purifying plant polysaccharides to obtain a pure product. Additionally, D-mannose can be produced through chemical methods and bioconversion methods.

2 Preparation of D-mannose

The main techniques for preparing D-mannose powder include extraction, chemical synthesis, and biological methods. Extraction is a commonly used method for preparing D-mannose, which involves hydrolysing and separating plant polysaccharides and oligosaccharides to obtain D-mannose. This method requires a large amount of plant material and is influenced by geographical location and season. The chemical synthesis method involves obtaining D-mannose through D-glucose epimerisation or by extending the carbon chain of D-arabinose. The biological method utilises microbial fermentation or certain isomerases to convert monosaccharides or polysaccharides into D-mannose, offering advantages such as mild reaction conditions and low cost.

2.1 Extraction Method

2.1.1 Extraction using coffee grounds as raw material

Coffee grounds are waste products from the production of instant coffee, containing abundant polysaccharide substances, primarily mannan. Research indicates that mannan hydrolysis yields D-mannose, which can be reduced to mannanol, both of which play important roles as food additives [5].

At the end of the 20th century, Sun Zhongliang et al. [6] conducted preliminary research on the hydrolysis process of mannan. By adding acid, pressure, and setting a specific temperature, they hydrolysed mannan and found that a tubular reactor achieved the best results under high-temperature, short-time hydrolysis conditions. The reaction product solution was light brown, facilitating separation and purification. At the beginning of the 21st century, Huang Guangmin et al. [7,8] conducted process research on the production of D-mannose from coffee grounds using acid hydrolysis. In 2015, Pei Jun et al. [9] invented a method for extracting high-purity D-mannose from coffee grounds. This method facilitates product separation during preparation, achieves a yield of over 60% and a purity of over 98%, while being simple to operate and cost-effective, making it suitable for industrial production.

2.1.2 Extraction using palm seeds as raw material

Palm trees are abundantly produced in the southern provinces of China. They belong to the palm family, and their leaves, flowers, roots, and bark can all be used for medicinal purposes. In the 1980s, Fang Jinian et al. [10] referenced the degradation conditions of bamboo polysaccharides and others, added 80% concentrated sulphuric acid to crushed palm tree seeds, diluted the sulphuric acid concentration to 2N, and refluxed at 100°C for 5–6 hours. After separation, concentration, crystallisation, purification, and drying, D-mannose was obtained with a yield of 30%.

Subsequently, Pan Ziguo from Zhejiang University [1] further studied the extraction and purification process of D-mannose based on this method. Using palm seeds as the starting material, acid hydrolysis, alkaline neutralisation, and enzymatic reaction were employed to extract a liquid containing D-mannose. The liquid was decolourised with activated carbon, concentrated, and separated using silica gel. The liquid containing pure D-mannose was then desalted using ion exchange resin. Finally, D-mannose crystals were crystallised, with a crystallisation yield of 86.7% and a total yield of 48.4%. This method improved product yield, reduced production costs, and minimised pollution, providing essential foundational data for the industrial production of the target product and the extraction, separation, and purification of intermediate liquids.

2.2 Biological Methods

2.2.1 Biological Fermentation Method

There are two methods for preparing D-mannose using biological methods: biological fermentation and biological conversion. The biological fermentation method involves using microorganisms to ferment polysaccharides or monosaccharides to obtain D-mannose, as reported in numerous literature sources. In 2007, Hu Zhaohui et al. [14] noted in their literature review that mannose proteins can be easily obtained from yeast through enzymatic hydrolysis or heating to high temperatures. Subsequently, Yang B et al. [15] found that the monosaccharide composition of SSLO (where xylose and D-mannose form the SSLO molecular chain) in soy sauce residue differs from that of soybean oligosaccharides, suggesting that D-mannose may be produced through microbial fermentation.

2.2.2  Método de bioconversión

The bioconversion method involves enzymatic reactions to convert fructose or glucose into D-mannose under mild temperature, pressure, and pH conditions. The enzymes involved in these reactions include D-mannose isomerase, cellobiose epimerase, and D-rhamnose isomerase, which have a wide range of sources. According to reports, D-mannose isomerase from soil-borne Bacillus subtilis M-1 converts approximately 25% of fructose into D-galactose when the fructose concentration is increased from 5% to 40% under pH conditions of 8.0–8.5 [17].

3 resumen y perspectivas

As a natural raw material, D-mannose demonstrates significant market potential and commercial value due to its diverse application scenarios and outstanding product characteristics. As a high-quality alternative to high-calorie sugars and a new food additive, D-mannose powder offers the food industry healthier and more efficient solutions, with promising market prospects. In the field of fine chemicals, its natural attributes and excellent skincare benefits not only significantly reduce production costs but also help companies develop high-value-added products and enhance market competitiveness. With the continuous growth of market demand, D-mannose will undoubtedly become the core driving force for industrial upgrading and profit growth.

D-mannose can also serve as a green and efficient antibiotic alternative, demonstrating significant advantages in the field of healthy animal husbandry—by regulating animal gut microbiota and enhancing immunity, it effectively reduces antibiotic use, lowers the risk of antibiotic resistance, and improves farming efficiency, providing innovative solutions for the sustainable development of modern livestock farming.

Green Spring Technology deeply understands the core value of natural raw materials. We specialise in high-quality plant extracts and raw materials. We apply and continuously optimise efficient, environmentally friendly extraction and refining technologies to ensure high product purity (up to 98%+) and stable supply. Our products comply with international standards, including the European Pharmacopoeia and the United States Pharmacopeia.

Our technical team can provide application support for D-mannose in areas such as food and beverage formulations, health supplement development, and animal nutrition solutions.

For more information on Green Spring Technology's natural D-mannose product specifications and sample details, please contact: helen@greenspringbio.com or visit our website.  

referencias

[1] Pan Ziguo. Estudio sobre el proceso de extracción y purificación de d-manosa [D]. Hangzhou: universidad de Zhejiang, 2009.

[2] CHENG Ze. Estudio de las propiedades termodinámicas a baja temperatura y cinética de descomposición térmica de monosacáridos [D]. Shenyang: universidad de tecnología de Shenyang, 2016.

[3] Hu X, Shi Y, Zhang P, et al. D-Mannose: Properties, production, and applications: an overview[J] (en inglés). Comprehensive Reviews in Food Science and Food Safety, 2016, 15(4): 773-785.

[4]Liang Z,Huang GH. Preparación y uso de manosa [J]. Amigo de la industria química, 2000(3): 14.

[5]HUANG Jiawei,SHI Yue,ZHANG Wenli,et al. Caracterización enzimde d-lixosa isomerasa [J]. Journal of Food and Biotechnology,2019,38(1): 83-92.

[6] SUN Zhongliang, CHEN Weiping, HUANG Guangmin, et al. Hidrólidel residuo de café para producir d-glicosa [J]. Food Science, 1999,20(12): 30-32.

[7] HUANG Guangmin, CHEN Yiping, YANG Xuelui, et al. Determinación del manán en café desgrasado en polvo [J]. Journal of Hainan University (Natural Science Edition),1999(4): 317-321.

[8] HUANG Guangmin, CHEN Weiping. Hidróliácida de d-manosa a partir de café molido [J]. Ciencia y tecnología de la industria ligera,2002(1): 19-21.

[9] Pei Jun, Sheng Yanhua, Gao Liqun. A method for prepare High purity D-mannose: China, CN105087712A[P]. 2015-11-24.

[10] FANG Ji-nian, WANG Hong-cheng, ZHANG De-zhong, et al. Preparación de d-manosa a partir de semillas de palmera [J]. Chemistry World,1981(9): 25-26.

[11] Takemura M, Iijima M, Tateno Y, et al. Proceso de preparación de D-manitol: EE.UU., patente 4,083,881 [P]. 1978-4-11.

[12] Liu, Yanchun. Síntesis de manitol y sorbitol por reducción electroquímica de sacarosa [D]. Shijiazhuang: universidad Normal de Hebei, 2003.