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Scientists have developed a safe bacterial sugar that does not damage teeth



Researchers at Tufts University have developed a mass production method for a promising sugar substitute. We are talking about "tagatosis", which is 92% sweeter than sucrose - the main component of the sugar that is sold in stores. At the same time, its calorie content is several times lower, which means a reduced effect on the level of glucose and insulin in the body, and the consequent reduction in risks for diabetics. But even more remarkable - it has already been proven that tagatosis does not provoke caries.

Less new sugar in the difficulty of obtaining it. The current method based on the hydrolysis of lactose to produce galactose, for further isomerization into tagatose, which still needs to be purified and then crystallized, provides a yield of 30%. American scientists, the authors of the study, claim that they were able to achieve an indicator of 85%.

It is based on the same process of converting galactose into tagatose using the enzyme L-arabinose-isomerase. But instead of adding the enzyme to the solution, where it becomes unstable, they connected the bacteria Lactobacillus plantarum to the case. They are safe for food and just produce this enzyme. It is stored inside the cell walls of bacteria and is not wasted, is not washed out with a solution.

As a result, by heating the medium with bacteria and galactose to 50 ℃, the researchers were able to increase the efficiency of tagatose production to 83%. In subsequent experiments, they treated bacteria with different compositions to make their cell walls less rigid and increase the penetration of tagatoses through them. The peak value was 85% with a “farm of bacteria” operating time of only a few hours. Scientists intend to continue research to achieve even greater efficiency - new sugar justifies the cost

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