According to Science Alert, a new study suggests that the sweet protein brazzein may help reduce post-meal blood sugar spikes. Brazzein is a naturally occurring protein derived from the oubli plant of West Africa, now primarily produced through fermentation. With its intense sweetness, the protein has long been considered a potential sugar substitute.
A research team at Russia's Federal Research Centre for Nutrition, Biotechnology and Food Safety conducted a trial involving 101 adults with metabolic dysfunction-associated steatotic liver disease (MASLD), a condition in which fat accumulates in the liver and is often linked to diabetes and obesity.
The study, published in the journal Clinical Nutrition ESPEN, was a randomized trial focused on ice cream. Participants ate a 100-gram serving of vanilla ice cream on three separate days: one day sweetened with sugar, one with brazzein, and one with brazzein combined with a fiber called inulin.
Results showed that post-meal blood sugar increases were lower when participants consumed the brazzein or brazzein-plus-inulin versions compared with the sugar-sweetened version. According to the study, the reduction in blood sugar peaks was most pronounced in people with type 2 diabetes.
The researchers wrote: "Longer-term studies are needed to determine whether regularly replacing sucrose-containing desserts with brazzein-sweetened alternatives delivers lasting metabolic, hepatic, microbiome, or behavioral benefits."
The negative health effects of sugar have been widely studied and debated for years. In 2023, the World Health Organization (WHO) recommended against using non-sugar sweeteners for weight control, issuing guidance that warned of "potential undesirable effects" from long-term use, such as an increased risk of type 2 diabetes and cardiovascular disease.
