In the current study, the protective effects of diets with low digestible carbohydrates (LDCs) on plasma glucose, plasma fasting insulin, sweet taste receptors, glucose transporters and absorption of carbohydrates in mice that consume sucralose were evaluated. Sucralose (0.4 g L⁻¹) was administered to mice to induce glucose metabolic disorders. The experimental groups were treated with different LDC contents but with the same energy as the normal-chow group. A pair group fed the highest digestible carbohydrate content was designed to illustrate the effect of digestible carbohydrate content on glucose metabolic disorders. Prolonged administration of sucralose led to metabolic dysfunction that was characterized by a significant increase in plasma glucose, insulin resistance, sweet taste receptors, glucose transporters and absorption of carbohydrates. Treatment with LDC feed positively modulated the altered parameters in a dose dependent manner, suggesting the overall beneficial effects of LDC feed on sucralose associated detrimental changes.

This study established an efficient protocol involving ultrasound-assisted deep eutectic solvent extraction and chromatographic purification to obtain two high-purity polysaccharide fractions—MLP-3-1 from standard mulberry leaves and FMLP-3-1 from post-frost leaves. Frost treatment significantly altered the structure of FMLP-3-1, increasing its molecular weight, total sugar content, uronic acids (notably mannuronic acid), and structural order. Correspondingly, FMLP-3-1 demonstrated superior in vitro hypoglycemic activity, including stronger inhibition of α-amylase/α-glucosidase and improved glucose metabolism in insulin-resistant HepG2 cells. Molecular docking supported the role for mannuronic acid in enzyme inhibition. Furthermore, FMLP effectively suppressed the formation of Maillard reaction products (5-HMF and AGEs) and modulated volatile flavor profiles in biscuit baking. These findings indicate that frost treatment beneficially modifies mulberry leaf polysaccharides, boosting their hypoglycemic potential and suitability as functional food ingredients for reducing harmful compounds during thermal processing.