Scientists Develop Low-Calorie Natural Sugar Tagatose

Scientists have developed a breakthrough method to produce tagatose, a rare natural sugar that offers the taste of regular sugar without causing sharp spikes in insulin levels. The development could pave the way for healthier sweetening options and reduce dependence on artificial sweeteners.

What Is Tagatose and Why It Matters

Tagatose is a naturally occurring sugar found in small quantities in fruits and dairy products. It is about 92 per cent as sweet as sucrose but contains only one-third of the calories. Unlike conventional sugar, tagatose has a minimal impact on blood glucose levels, making it suitable for people with diabetes or insulin resistance. It is also considered tooth-friendly and may help limit the growth of harmful oral bacteria.

Breakthrough in Large-Scale Production

Researchers from “Tufts University”, in collaboration with biotechnology firms “Manus Bio” and “Kcat Enzymatic”, have developed a highly efficient method to produce tagatose at scale. Their findings were published in “Cell Reports Physical Science”.

Engineered Bacteria as Sugar Factories

To overcome the high cost and inefficiency of existing methods, scientists engineered “Escherichia coli” bacteria to act as microscopic production units. A newly identified enzyme from slime mould, galactose-1-phosphate-selective phosphatase, was introduced to convert glucose into tagatose. This process achieved yields of up to 95 per cent, far exceeding current commercial techniques.

Imporatnt Facts for Exams

• Tagatose is a low-calorie natural sugar with minimal insulin response.
• It is about 92 per cent as sweet as sucrose.
• Engineered “E. coli” bacteria enabled 95 per cent production yield.
• The research was published in Cell Reports Physical Science.

Commercial Potential and Future Outlook

Tagatose is heat-stable and can withstand baking temperatures, unlike many artificial sweeteners. Researchers believe the new method could unlock broader commercial use of tagatose and other rare sugars. The global tagatose market is projected to reach 250 million dollars by 2032, signalling strong demand for healthier sugar alternatives.