Scientists Discover Breakthrough Method to Produce Rare, Healthier Sugar

While the whole world is crazy about sugar, doctors have time and again reminded us of its horrendous side effects. However, sugar is something not everyone can quit, and so, many people choose substitutes

– and even they rarely live up to the promise. So now, scientists say they have found a rare sugar that comes from most plants, thanks to a new, cheaper way to make it.A new study from Tufts University has come up with a way to make tagatose - a rare sugar that tastes just like table sugar but has way too few calories and less impact on your blood sugar.

What is tagatose?

Tagatose is a naturally occurring sugar that shows up in very small amounts in foods like milk and certain fruits. Because it is so rare, tagatose has been difficult and costly to make in large amounts. It is about 92 per cent as sweet as table sugar, but it has around 60 per cent fewer calories. According to studies, tagatose only causes small increases in blood sugar and insulin, making it potentially suitable for those who have diabetes. According to experts, tagatose is already classified by the US Food and Drug Administration (FDA) as “generally recognized as safe,” meaning it can be used in food products.

How is tagatose made?

The researchers created genetically engineered Escherichia coli bacteria to act as microscopic production plants, making a biosynthetic pathway that converts abundant glucose into tagatose in a much more economically friendly manner. The breakthrough hinges on a newly identified enzyme sourced from slime mold, known as galactose-1-phosphate–selective phosphatase (Gal1P). When combined with another enzyme, the system effectively reverses a natural metabolic pathway, first generating galactose from glucose, then converting it into tagatose. The results showed a yield that can reach up to 95 per cent, far surpassing conventional manufacturing methods, which typically achieve yields between 40 and 77 per cent. “The key innovation in the biosynthesis of tagatose was in finding the slime mold Gal1P enzyme and splicing it into our production bacteria,” Nik Nair, associate professor of chemical and biological engineering at Tufts, explained in a news release. “That allowed us to reverse a natural biological pathway that metabolizes galactose to glucose and instead generate galactose from glucose supplied as a feedstock. Tagatose and potentially other rare sugars can be synthesized from that point.” Because tagatose is only partially absorbed in the small intestine and largely fermented by gut bacteria in the colon, it has a minimal effect on blood glucose and insulin levels, an important consideration for people with diabetes or insulin resistance.

What does tagatose look like?

While many other sugar substitutes may not, tagatose works as a bulk sweetener. It means that it can easily replace sugar, not just for sweetness, but also for texture in cooking and baking. It even browns like sugar when heated. One of the best ways it works is to stop tooth decay, which normal sugar causes, and supports healthy gut bacteria.