The efficiency of this biosynthesis is very high.
Scientists from Tufts University (USA) have presented a new method for the biosynthetic production of a rare sugar – tagatose. This sweetener can provide a taste and sweetness similar to regular table sugar, but lacks its potential negative effects and may even possess health benefits.
Researchers proposed a technology in which genetically modified Escherichia coli bacteria function as miniature biofactories. Equipped with the necessary enzymes, they efficiently convert large volumes of glucose into tagatose. This approach has proven to be significantly more economical compared to previous methods that relied on the use of rare and expensive galactose. The scientists genetically altered the bacteria to produce a recently discovered enzyme from slime molds – galactose-1-phosphate-selective phosphatase (Gal1P). This enzyme allows for the synthesis of galactose directly from glucose. Then, a second bacterial enzyme – arabinose isomerase – completes the process by converting galactose into tagatose.
The efficiency of this biosynthesis is very high: the yield of tagatose from glucose reaches up to 95%. This significantly exceeds traditional production methods, which achieve only 40-77% of the product, while the new approach is considerably more economical. In terms of taste, tagatose is close to regular sugar: its sweetness is about 92% of sucrose's sweetness, while its caloric content is approximately 60% lower. The U.S. Food and Drug Administration (FDA) has classified tagatose as “generally recognized as safe” substances permitted for use in the food industry, alongside familiar ingredients like salt, vinegar, and baking soda.
The potential benefits of tagatose for people with diabetes are related to the fact that it is only partially absorbed in the small intestine. The majority is processed by the microbiota in the large intestine, so its impact on blood glucose and insulin levels is significantly lower than that of regular sugar. Clinical studies confirm that only minimal increases in these indicators are observed after its consumption.
Moreover, unlike sucrose, which promotes the growth of bacteria that cause cavities, tagatose appears to suppress the growth of some such microorganisms. Existing data also indicate its probiotic properties and ability to maintain a healthy balance of microbiota in the oral cavity and intestines.
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