D-Tagatose - A Novel Low-Calorie Bulk Sweetener with Prebiotic Properties

Abstract

D-Tagatose is a naturally-occurring ketohexose which only differs from D-fructose at the fourth carbon atom ( fig. 1), the use of which has been proposed as a low-calorie, full-bulk sweetener [1]. D-Tagatose is produced from lactose in a two-step process ( fig. 2). Lactose is split into glucose and galactose. The latter is isomerized to D-tagatose by adding calcium hydroxide. At the end of the process, D-tagatose appears as a pure crystalline product (> 99%).The rather small difference in chemical structure has big implications on the overall metabolism of D-tagatose, as only 15±20% of ingested D-tagatose is absorbed in the small intestine ( fig. 3). The major part of ingested D-tagatose is fermented in the colon by indigenous microflora, resulting in production of short-chain fatty acids (SCFA).The first study investigating fermentation of D-tagatose indicated a change in the proportion of SCFA produced. In this study, one group of 8 pigs was fed a standard diet + 15% sucrose (unadapted) and another group of 8 pigs was fed a standard diet + 5% sucrose + 10% D-tagatose (adapted) for 17 days.On the 17th day, the pigs were killed 3 h after the morning feeding, and the entire gastrointestinal tract was sectioned. Contents from the mid-colon were used for in vitro fermentation assays. 20% slurries were incubated at 37°C under anaerobic conditions for 4 h with or without 1% D-tagatose added. The amount of SCFA produced by D-tagatose is calculated as the amount produced in the assay with 1% D-tagatose added subtracted the amount produced in the assay without D-tagatose.

Storage stability of tagatose in buffer solutions of various compositions

“…The intestinal content of butyrate was shown to increase in particular (Laerke & Jensen, 1999;Venema et al, 2005). Tagatose consumption also led to a greater number of lactic acid bacteria while decreasing the number of coliform bacteria (Bertelsen et al, 1999).…”

“…It is minimally absorbed in the upper gastrointestinal track; the unabsorbed tagatose is fermented in the intestines to yield short chain fatty acids (Bertelsen, Jensen, & Buemann, 1999;Laerke & Jensen, 1999;Venema, Vermunt, & Brink, 2005). The intestinal content of butyrate was shown to increase in particular (Laerke & Jensen, 1999;Venema et al, 2005).…”

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

“…Tagatose, like the polyols, has a low caloric value and toothfriendly properties. It is poorly absorbed by the upper gastrointestinal tract (Bertelsen, Jensen, & Buemann, 1999;Laerke, Jensen, & Hojsgaard, 2000) providing less than 1.5 kcal/g. EU directive 2008/100/EC assigns a caloric value of 2.4 kcal/g to tagatose (Directive 2008/100/EC, 2008).…”

Crystal Structure of Escherichia coli L-Arabinose Isomerase (ECAI), The Putative Target of Biological Tagatose Production

“…Naturlose™ is a unique product, ideally suited for use in oral care products (toothpaste and mouthwash) and cosmetics (flavoured lipstick), as a safe sweetener. 39,40 Tagatose has been found to have a number of reported health benefits including treatment for type 2 diabetes, as a anti-hyperglycemic agent, promotion of weight loss, glucose spike blunting; anti-anemic, and anti-hemopilia; and promoting fetal survival and development a , [41][42][43][44][45][46] Due to increasing commercial interest in tagatose, studies on AIs to identify the molecular determinants of AI activity at the atomic level are warranted. We have undertaken the X-ray crystallographic studies of AI's.…”