Tagatose is a rare sugar that tastes like sugar but has fewer calories. It appears in very small amounts in milk and some fruits, so it is usually manufactured rather than extracted.
Scientists at a university engineered the bacterium Escherichia coli to make tagatose from common glucose. They added a slime mold enzyme called Gal1P and another enzyme named arabinose isomerase to complete the conversion. The bacterial process gives higher yields than older methods.
The US Food and Drug Administration calls tagatose generally safe. Because it is only partly absorbed and much is fermented by gut bacteria, clinical studies show only small rises in blood sugar and insulin after people eat it.
Difficult words
- tagatose — a rare sweet molecule with fewer calories
- manufacture — to make a product in large amountsmanufactured
- engineer — to change something using scientific methodsengineered
- enzyme — a protein that speeds up chemical reactions
- bacterium — a very small living cell, often single-celled
- ferment — to change food using bacteria or yeastfermented
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Discussion questions
- Would you try a sweetener that has fewer calories like tagatose? Why or why not?
- The article says tagatose appears in milk and some fruits. Which foods do you eat that might contain small amounts of it?
- The scientists used bacteria and enzymes to make tagatose. How do you feel about foods made with bacteria or enzymes?
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