Scientists at Tufts University have engineered a new sugar alternative, tagatose, offering the authentic taste of table sugar with 60% fewer calories and minimal blood glucose impact. This breakthrough could redefine healthier sweeteners, addressing long-standing dietary challenges.
For over a century, the quest to replicate sugar’s beloved taste without its detrimental health effects has driven researchers and food companies. From saccharin to stevia, the core challenge remains: finding a substitute that delivers familiar sweetness while avoiding excess calories, tooth decay, and the increased risks of obesity, insulin resistance, and diabetes, as highlighted by organizations like the World Health Organization.
A recent study, highlighted by ScienceDaily, indicates a significant step forward. Researchers at Tufts have developed an efficient biosynthetic method to produce tagatose, a naturally occurring but extremely rare sugar. This innovation offers a promising path to enjoy sweetness with fewer negative health consequences, potentially even providing added benefits.
Engineering a sweeter future: How tagatose is made
Tagatose exists naturally in minuscule quantities, found in dairy products like yogurt and cheese, and in some fruits such as apples. Its scarcity means that extracting it directly from these sources is impractical and expensive. Traditional manufacturing methods, while existing, are often inefficient, yielding between 40% and 77%.
Addressing these limitations, a team led by Nik Nair, associate professor of chemical and biological engineering at Tufts, devised a novel production strategy. “We developed a way to produce tagatose by engineering the bacteria Escherichia coli to work as tiny factories,” Nair explained. These modified bacteria are loaded with specific enzymes that convert abundant glucose into tagatose.
The key to this efficiency lies in two enzymes. The bacteria are modified to include a newly identified enzyme from slime mold, galactose-1-phosphate-selective phosphatase (Gal1P), which generates galactose directly from glucose. Another enzyme, arabinose isomerase, then converts this galactose into tagatose. This method achieves yields as high as 95%, a substantial improvement over previous techniques and a significant reduction in production costs.
Beyond taste: Tagatose’s health advantages
The appeal of tagatose extends far beyond its taste. It delivers approximately 92% of sucrose’s sweetness while containing roughly 60% fewer calories. The U.S. Food and Drug Administration (FDA) has classified tagatose as “generally recognized as safe” (GRAS), a designation shared with common food ingredients like salt and baking soda, making it suitable for widespread consumer use.
One of tagatose’s most significant benefits is its minimal impact on blood sugar and insulin levels, making it a compelling option for individuals managing diabetes. The body processes tagatose differently; only a portion is absorbed in the small intestine, with much of it fermented by gut bacteria in the colon. Clinical studies have consistently shown only marginal increases in plasma glucose or insulin after its consumption.
Furthermore, tagatose appears to support oral health. Unlike sucrose, which feeds cavity-causing bacteria, tagatose may actually limit the growth of these harmful microbes. Research also suggests it could possess probiotic effects, promoting a healthier gut microbiome. These multifaceted benefits position tagatose not just as a sugar substitute, but as a functional ingredient contributing positively to overall well-being.
The development of this efficient biosynthetic pathway for tagatose represents a critical advancement in the pursuit of healthier food options. As global health concerns regarding sugar consumption continue to mount, tagatose offers a scientifically backed solution that doesn’t compromise on taste. Its potential to reduce calorie intake, stabilize blood sugar, and contribute to gut and oral health could see it become a staple in future food formulations, offering consumers a truly sweet and healthy choice.
