Tufts University Engineers Bacteria to Develop Healthier Sugar Substitute

Experts at Tufts University have developed a new way to biosynthetically produce tagatose, a low-calorie sugar that tastes almost like regular table sugar without its potential harms to human health. The findings of the study, published in Cell Reports Physical Science, show a promising method to develop tagatose more efficiently and affordably for people at risk of obesity, insulin resistance, and diabetes.

Tagatose occurs naturally only in tiny amounts in foods like dairy products and some fruits, making it difficult and costly to produce. The research team engineered Escherichia coli to act as tiny factories to convert abundant amounts of glucose into tagatose. They achieved this by inserting a newly identified enzyme from slime mold called galactose-1-phosphate-selective phosphatase (Gal1P), along with the second enzyme expressed by the bacteria called arabinose isomerase.

The results showed that the engineered bacteria could convert glucose to tagatose with yields up to 95%. Tagatose is about 92% as sweet as sugar and contains about 60% fewer calories. The Food and Drug Administration (FDA) considered tagatose as “generally recognized as safe,” which means it can safely be used by consumers. The researchers conclude that this approach could make tagatose a healthier alternative to conventional sugar.

For more information, read the article from Tufts University.