The search for healthier sugar alternatives has long been a priority for both consumers and the food industry, driven by concerns over the health impacts of conventional sugar consumption. Now, a team of American researchers has announced a significant breakthrough in the production of tagatose, a naturally occurring sugar with a similar taste profile to sucrose but containing 60% fewer calories [[1]].Published in *Cell Reports physical Science*, the study details a new method utilizing genetically modified bacteria to efficiently produce tagatose, possibly paving the way for wider availability of this promising low-calorie sweetener [[3]].
For years, scientists and food industry companies have been searching for a sugar alternative that delivers the same sweetness without the negative health consequences associated with traditional sugar, such as diabetes, tooth decay, and obesity. Now, a new scientific breakthrough offers a promising solution: American researchers have developed a novel method for producing a healthier sugar known as tagatose, according to a study published in the journal Cell Reports Physical Science.
What is Tagatose?
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Tagatose is a naturally occurring sugar with several key characteristics:
It boasts a taste very similar to regular sugar.
It contains 60% fewer calories.
It is considered generally safer for overall health.
Tagatose appears naturally in small amounts in some dairy products as lactose breaks down through heat or enzymes, and is also found in low concentrations in apples, pineapples, and oranges, typically comprising less than 0.2% of total sugars.
Why Was Tagatose Production Difficult?
Tagatose sugar production (Image source: Cell Reports Physical Science)
Traditionally, tagatose has been produced from galactose, a component of lactose. However, this method has proven to be costly, inefficient, and unsuitable for large-scale production. This limitation spurred researchers to seek a more efficient and sustainable alternative.
Genetically Modified Bacteria Produce the Healthy Sugar
Scientists at Tufts University in the United States have pioneered a new approach utilizing genetically modified Escherichia coli bacteria. These modified bacteria are engineered to produce enzymes capable of processing glucose instead of galactose.
The researchers employed an enzyme called Gal1P, originally discovered in a slime mold, to reverse the natural biological pathway, converting:
1. Glucose into galactose
2. Galactose into tagatose
This innovation represents a significant step toward making a healthier sugar more accessible to consumers.
Unprecedented Production Efficiency
Thanks to this biotechnological advancement:
Tagatose production reached 95%.
This is a substantial improvement compared to the 40% to 77% achieved in traditional industrial production.
The increased efficiency makes this method more economically viable and commercially feasible.
Health Benefits Extend Beyond Calorie Reduction
The advantages of tagatose go beyond simply lowering calorie intake. It also:
Slows the growth of bacteria that cause tooth decay.
Supports a healthy gut microbiome.
Improves the balance of bacteria in the mouth.
These findings suggest tagatose could be a valuable tool in preventative dental care and overall gut health.
In addition to its health benefits, tagatose possesses properties that make it well-suited for the food industry. It imparts a rich and full texture to foods and caramelizes upon heating, just like traditional sugar, making it an ideal choice for desserts and baked goods.
