Sugar substitutes have long been a popular option for those looking to cut down on their sugar intake. However, many of these artificial sweeteners come with a host of side effects, such as stomach bloating and an unpleasant aftertaste. Furthermore, traditional sugars like sucrose, fructose, and glucose come with their own set of health risks, including Type 2 diabetes and obesity.
Researchers from Tufts and Harvard University have recently developed a new method to manufacture a sweet bi-product of glucose called tagatose. Unlike artificial sweeteners, tagatose is not artificial but a breakdown product of glucose that is very similar to the sugar galactose found in dairy products. Tagatose has a very low glycemic index, meaning it is less likely to cause spikes in blood sugar and insulin levels. It is also about 92% as sweet as sucrose, making it a great alternative to traditional sugar.
The extraction process for tagatose involves using an Escherichia coli (E.coli) bacteria to produce an enzyme that efficiently breaks down glucose to galactose and then to tagatose. Despite the use of E.coli, the tagatose product does not contain any toxins that can lead to gastrointestinal infections. Tagatose has a similar texture and taste to sucrose, with only 60% of the calories and an approved safety profile by the U.S. Food and Drug Administration.
In addition to its lower impact on blood sugar and insulin levels, tagatose also has dental health benefits. Unlike sucrose, which feeds oral bacteria that can lead to cavities, tagatose actually blocks the growth of cavity-causing bacteria. It may also have benefits for intestinal bacteria and the gut microbiome.
The synthesis of tagatose involves splicing an enzyme from slime mold into the E.coli bacteria, allowing for the production of tagatose from glucose. This process demonstrates how substances that may seem toxic in one context can be safely utilized in a laboratory setting for beneficial purposes.
Overall, tagatose offers a natural and healthier alternative to traditional sugars and artificial sweeteners. Its low glycemic index, dental health benefits, and similarity to sucrose make it an attractive option for those looking to reduce their sugar intake without sacrificing taste.
