According tomedia reports, in recent years artificial sweeteners caused by health problems have been caused by concern. Some people can only choose low-calorie sugar substitutes to reduce the harm that artificial sweeteners do to our bodies. Now, researchers at Tufts University have developed a more effective way to produce natural sweeteners using bacterial “farms.”
The sugar is called tag sugar, which the FDA says is “generally considered safe.” It’s 92 percent sweeter than sucrose, but it contains 38 percent of the calories because the body’s digestive system doesn’t metabolize that much sugar. This, in turn, means that tag sugar is much less important to blood sugar and insulin and is safe for diabetics. Moreover, tests have shown that it does not cause tooth decay or tooth decay.
But there is, of course, a problem – the production of tag sugar is a bit complicated. Typically, this is done by hydrolysis lactose made into semilactic saccharine, then isomelated into tag sugar, then purified and crystallized into a solid usable form. The yield of the process is very low, less than 30 per cent.
However, the researchers working on the new study claim that their yield is as high as 85 percent. They used the same enzyme- L-Arab-Arab isosome serotas (LAI) to turn semi-lactose into tag sugar, but there was one major difference. Instead of using it in a solution where the enzyme is unstable, the team used a bacterium called Plant Lactobacillus, which produces LAI.
Because bacteria keep enzymes safely in their cell walls, the production of tag sugar increased by 83% at 50 degrees C and was faster than usual. The researchers treated the bacteria with a small amount of detergent, which made the bacteria perform better. This makes their cell walls slightly “leak” without killing them, allowing sugars to move in and out faster. This increases the yield to 85% and saves several hours.
It’s a promising start, but researchers say there’s still a lot of work to be done to extend the process to business levels.
The study was published in the journal Nature Communications.