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Tagatose

All articles tagged with #tagatose

science1 month ago•6 min saved

Biotech-Produced Tagatose Could Taste Like Sugar With Less Calorie Impact

A Tufts-led team engineered E. coli to convert glucose into tagatose, a rare sugar that sweetens like sugar but offers a lower glycemic impact and reduced calories. Regulators have allowed a reduced caloric value for tagatose on labels (1.5 kcal/g) and several trials show improvements in HbA1c and fasting glucose; lab results suggest high conversion efficiency (up to ~95%), but industrial-scale production and cost-competitiveness remain unresolved. Some users report GI side effects at higher doses, and final widespread adoption will hinge on scalable manufacturing and clear regulatory guidance.

via The Daily Galaxy|

#biotech-production #glycemic-control #regulatory-labeling

science1 month ago•5 min saved

Tagatose: The insulin-friendly, heat-stable sugar poised for mass production

Tufts researchers, using a slime-mold Gal1Pase enzyme, engineered E. coli to convert glucose to tagatose with a 95% yield, enabling scalable, lower-cost production. Tagatose is nearly as sweet as sugar but with about one-third the calories and does not trigger insulin spikes, making it attractive for diabetes management. It’s heat-stable for baking, is considered safe by FDA/WHO, and could reach a $250 million market by 2032, though individuals with fructose intolerance should avoid it.

via Indian Defence Review|

#biosynthesis #insulin-neutral #rare-sugar-market

science1 month ago•4 min saved

Bioengineered Pathway Boosts Production of Sweet, Low-Calorie Tagatose

Researchers engineered E. coli to produce tagatose by introducing a slime mold Gal1P enzyme, achieving up to 95% yield; tagatose is a rare, naturally occurring sugar about 92% as sweet as sucrose with roughly a third of the calories and no insulin spike, offering a scalable alternative to sugar and artificial sweeteners; the study lays a framework for rare-sugar production, with the market expected to reach around $250 million by 2032.

via ScienceAlert|

#escherichia-coli #metabolic-engineering #rare-sugars

science1 month ago•8 min saved

Engineered Microbes Forge Real-Tasting, Low-Calorie Sugar Substitute

Tufts researchers engineered bacteria to convert glucose into tagatose, a rare sugar that closely mimics table sugar’s taste but with about 60% fewer calories and a much smaller impact on blood sugar. Using a slime-mold enzyme (Gal1P) and arabinose isomerase, the team achieved up to 95% production yields, making tagatose a more cost-effective bulk sweetener. FDA-listed as generally safe, tagatose may also support oral and gut health by slowing cavity-causing bacteria and potentially acting as a probiotic. The method could enable more efficient production of other rare sugars for cooking and baking alike.

via SciTechDaily|

#biosynthesis #rare-sugar #science

science1 month ago•7 min saved

Bioengineered microbes turn glucose into tagatose, a near-sugar with fewer downsides

Tufts researchers engineered E. coli to convert glucose into tagatose, achieving up to 95% yield and enabling cost-effective production of a sugar-like sweetener that delivers ~92% of sucrose sweetness with ~60% fewer calories, a smaller glycemic impact, and potential oral/gut health benefits; it browns like sugar and could serve as a bulk sweetener, with FDA GRAS status.

via ScienceDaily|

#biosynthesis #bulksweetener #engineeredbacteria