Öz
Tagatoz, genellikle süt ürünlerinde bulunan doğal ve altı karbonlu bir monosakkarit (ketoheksoz) şekerdir. İlk defa Gilbert Levin tarafından elde edilen Tagatozun tatlılık derecesi sükroza yakın ve kalorisi düşüktür. FAO ve WHO tarafından 2001 yılından itibaren güvenilir kabul edilen D-Tagatoz (D-tag), son yıllarda artan şeker tüketimine bağlı obezite, diyabet, ağız sağlığı ve sindirim sistemi sorunlarına karşı alternatif bir tatlandırıcı olarak öne çıkmaktadır. Bu ilginin temelinde ise Tagatozun sükroza oranla daha az metabolize edilmesi, ince bağırsakta daha düşük emilimi, kolon mikroflorası tarafından fermente edilebilmesi, antihiperglisemik oluşu, prebiyotik olarak gut sağlığını pozitif anlamda desteklemesi ile vücuttan idrar yoluyla uzaklaştırılabilmesi bulunmaktadır. Ayrıca, araştırmalar, D-tagatozun genotoksik etkisi olmadığını da göstermektedir. Glisemik indeksi düşük ve antidiyabetik etkisi olduğu kabul edilen D-Tagatozun doğal kaynakları dışında ticari olarak daha yüksek miktarlarda elde edilmesi, süt şekeri laktozun yapı taşı galaktozun, enzimatik ya da alkali izomerizasyonu ile sağlanmaktadır. Tagatoz üretimi amacıyla kullanılan ve Dünya süt ve süt ürünleri sektörünün en önemli yan ürünlerinden peynir altı suyunun yıllık üretimi 200 milyon ton civarındadır. Buradan üretilen süt şekeri galaktozun (laktozun parçalanma ürünü) ticari D-Tagatoza dönüştürülmesi, gıda sektörü için önemli bir çıkış yolu olarak görülmektedir. Sağlıklı ve doğal beslenme açısından getireceği faydaların dışında Dünya yapay tatlandırıcı pazarı büyüklüğünün 3.2 milyar dolar olduğu gerçeği de göz önüne alınırsa D-tagatozun, alternatif tatlandırıcı ve prebiyotik sektörleri için itici bir güç olacağını ifade etmek hatalı olmayacaktır. Ayrıca, son çalışmalar, D-Tagatozun tarım sektöründe bitki hastalıkları ile mücadelede antifungal agrokimyasal olarak kullanılabileceğini de göstermektedir. Sonuç olarak, bu çalışmada, D-tagatozun gıda mühendisliği ve beslenme bilimleri açısından yeri, önemi ve potansiyel uygulama alanlarının değerlendirilmesi amaçlanmıştır.
Destekleyen Kurum
Bulunmamaktadır.
Teşekkür
Bulunmamaktadır.
Kaynakça
- Altınışık, M. (2010). Karbonhidrat metabolizması bozukluklarına biyokimyasal yaklaşım. ADÜ Tıp Fakültesi Dergisi, 11(1), 51-59.
- Buemann, B., Toubro, S., Raben, A., Blundell, J. and Astrup, A. (2000). The acute effect of D-tagatose on food intake in human subjects. British Journal of Nutrition, 84 (2), 227–231.
- Chahed, A., Nesler, A., Navazio, L., Baldan, B., Busato, I., Ait Barka, E., . . . and Perazzolli, M. (2020). The Rare Sugar Tagatose Differentially Inhibits the Growth of Phytophthora infestans and Phytophthora cinnamomi by Interfering With Mitochondrial Processes. Frontiers in Microbiology, 11, Article 128.
- Ensor, M., Banfield, A. B., Smith, R. R., Williams, J. and Lodder, R. A. (2015). Safety and Efficacy of D-Tagatose in Glycemic Control in Subjects with Type 2 Diabetes. Journal of endocrinology, diabetes & obesity, 3 (1), 1065.
- Guerrero-Wyss, M., Durán Agüero, S. and Angarita Dávila, L. (2018). D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food. BioMed Research International, 2018, 1–7.
- Ibrahim, O. (2018). A New Low Calorie Sweetener D-Tagatose from Lactose in Cheese Whey as a Nutraceutical Value-Added Product. Food Health and Technology Innovations, 1 (1), 11-28.
- Jayamuthunagai, J., Gautam, P., Srisowmeya, G. and Chakravarthy, M. (2017). Biocatalytic production of D-tagatose: A potential rare sugar with versatile applications. Critical Reviews in Food Science and Nutrition, 57 (16), 3430–3437.
- Kawamura, Y. (2004). Chemical and Technical Assessment (CTA), FAO. ?
- Khuwijitjaru, P., Milasing, N. and Adachi, S. (2018). Production of D-tagatose: a review with emphasis on subcritical fluid treatment. Science, Engineering and Health Studies, 12 (3), 159-167.
- Levin G. V. (2002). Tagatose, the new GRAS sweetener and health product. Journal of medicinal food, 5 (1), 23–36.
- Muddada, S. (2012). Tagatose: the multifunctional food ingredient and potential drug. Journal of Pharmacy Research, 5 (1), 626–631.
- Oh, D. K. (2007). Tagatose: properties, applications, and biotechnological processes. Applied Microbiology and Biotechnology, 76 (1), 1–8.
- Paterson, A. and Kellam, S. (2009). Transformation of lactose for value-added ingredients. Dairy-Derived Ingredients, Vol? 625–643.
- Roy, S., Chikkerur, J., Roy, S. C., Dhali, A., Kolte, A. P., Sridhar, M. and Samanta, A. K. (2018). Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications. Journal of Food Science, 83 (11), 2699–2709.
- Shintani, T. (2019). Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods. Fermentation, 5 (2), 47.
- Sokołowska, E., Sadowska, A., Sawicka, D., Kotulska-Bąblińska, I. and Car, H. (2021). A head-to-head comparison review of biological and toxicological studies of isomaltulose, d-tagatose, and trehalose on glycemic control. Critical Reviews in Food Science and Nutrition, Vol: 1–26.
- Taylor, S. L., Lambrecht, D. M. and Hefle, S. L. (2005). Tagatose and milk allergy. Allergy, 60 (3), 412–413.
- Torrico, Tam, Fuentes, Viejo and Dunshea. (2019). D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt. Foods, 8 (7), 256.
- Wanarska, M. and Kur, J. (2012). A method for the production of D-tagatose using a recombinant Pichia pastoris strain secreting β-D-galactosidase from Arthrobacter chlorophenolicus and a recombinant L-arabinose isomerase from Arthrobacter sp. 22c. Microbial Cell Factories, 11 (1), 113.
- Wu, T., Rayner, C. K., Jones, K. and Horowitz, M. (2010). Dietary Effects on Incretin Hormone Secretion. Vitamins & Hormones, 84 (C), 81–110.
- Yetim, H., Müller, W.D. and Eber, M. 2001. The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages. Food Res. Int. 34 (2/3): 97-101.
- Yılmaz-ersan, L., Özcan, T., Akpınar-bayizit, A. ve Delikanlı, B. (2016). Bifidojenik Faktör Olarak Laktoz Türevlerinin Önemi. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 30 (2), 79-90.
Öz
Tagatose is a naturally occurring six-carbon monosaccharide (ketohexose), which is generally found in dairy products. It was first proposed by Gilbert Levin, and has a similar texture to sucrose with a lower calorific value. D-Tagatose (D-tag) has recognized as safe status by FAO and WHO since 2001, and therefore gained significant attention in the recent years as an alternative sweetener for some health issues linked to excess sugar consumtion, including obesity, diabete, oral (tooth) health and gastrointestinal symptoms. On the basis of this interest, it has some advantageous characteristics, compared to sucrose, like lower metabolic activity, slow and incomplete absorption in the small intestine, low fermentability in the colon by microflora, antihyperglisemic, prebiotic promoting gut health, and easy-excretion from body via urine. Furthermore, the researches demonstrates that D-Tagatose has no genotoxic effect. D-Tagatose, an antidiabetic with low glycemic index, can also be obtained from the enzymatic or alkali isomerization of the milk sugars, galactose in high quantities commercially, other than natural sources. The whey is a by-product of the global milk and dairy sector with an annual production quantity of 200 million tonnes, and considered a potential raw-source for manufacturing tagatose. The conversion of milk sugar, galactose, into commercial D-tagatose therefore offers a way-out for the food industry. Except for its healthy and natural nutritional benefits, based on the fact that the global market of artificial sweeteners around 3.2 billion dollars, D-tagatose can play a pivotal role as a driving force for alternative sweeteners and prebiotic sector. In addition to that, the recent studies have indicated that D-tagatose can also be utilized as an agro-chemical to control fungal plant diseases in the agro-sector. Overall, the objective of this study was to evaluate the role, value and potential areas of application in both food engineering and nutritional sciences.
Anahtar Kelimeler
Kaynakça
- Altınışık, M. (2010). Karbonhidrat metabolizması bozukluklarına biyokimyasal yaklaşım. ADÜ Tıp Fakültesi Dergisi, 11(1), 51-59.
- Buemann, B., Toubro, S., Raben, A., Blundell, J. and Astrup, A. (2000). The acute effect of D-tagatose on food intake in human subjects. British Journal of Nutrition, 84 (2), 227–231.
- Chahed, A., Nesler, A., Navazio, L., Baldan, B., Busato, I., Ait Barka, E., . . . and Perazzolli, M. (2020). The Rare Sugar Tagatose Differentially Inhibits the Growth of Phytophthora infestans and Phytophthora cinnamomi by Interfering With Mitochondrial Processes. Frontiers in Microbiology, 11, Article 128.
- Ensor, M., Banfield, A. B., Smith, R. R., Williams, J. and Lodder, R. A. (2015). Safety and Efficacy of D-Tagatose in Glycemic Control in Subjects with Type 2 Diabetes. Journal of endocrinology, diabetes & obesity, 3 (1), 1065.
- Guerrero-Wyss, M., Durán Agüero, S. and Angarita Dávila, L. (2018). D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food. BioMed Research International, 2018, 1–7.
- Ibrahim, O. (2018). A New Low Calorie Sweetener D-Tagatose from Lactose in Cheese Whey as a Nutraceutical Value-Added Product. Food Health and Technology Innovations, 1 (1), 11-28.
- Jayamuthunagai, J., Gautam, P., Srisowmeya, G. and Chakravarthy, M. (2017). Biocatalytic production of D-tagatose: A potential rare sugar with versatile applications. Critical Reviews in Food Science and Nutrition, 57 (16), 3430–3437.
- Kawamura, Y. (2004). Chemical and Technical Assessment (CTA), FAO. ?
- Khuwijitjaru, P., Milasing, N. and Adachi, S. (2018). Production of D-tagatose: a review with emphasis on subcritical fluid treatment. Science, Engineering and Health Studies, 12 (3), 159-167.
- Levin G. V. (2002). Tagatose, the new GRAS sweetener and health product. Journal of medicinal food, 5 (1), 23–36.
- Muddada, S. (2012). Tagatose: the multifunctional food ingredient and potential drug. Journal of Pharmacy Research, 5 (1), 626–631.
- Oh, D. K. (2007). Tagatose: properties, applications, and biotechnological processes. Applied Microbiology and Biotechnology, 76 (1), 1–8.
- Paterson, A. and Kellam, S. (2009). Transformation of lactose for value-added ingredients. Dairy-Derived Ingredients, Vol? 625–643.
- Roy, S., Chikkerur, J., Roy, S. C., Dhali, A., Kolte, A. P., Sridhar, M. and Samanta, A. K. (2018). Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications. Journal of Food Science, 83 (11), 2699–2709.
- Shintani, T. (2019). Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods. Fermentation, 5 (2), 47.
- Sokołowska, E., Sadowska, A., Sawicka, D., Kotulska-Bąblińska, I. and Car, H. (2021). A head-to-head comparison review of biological and toxicological studies of isomaltulose, d-tagatose, and trehalose on glycemic control. Critical Reviews in Food Science and Nutrition, Vol: 1–26.
- Taylor, S. L., Lambrecht, D. M. and Hefle, S. L. (2005). Tagatose and milk allergy. Allergy, 60 (3), 412–413.
- Torrico, Tam, Fuentes, Viejo and Dunshea. (2019). D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt. Foods, 8 (7), 256.
- Wanarska, M. and Kur, J. (2012). A method for the production of D-tagatose using a recombinant Pichia pastoris strain secreting β-D-galactosidase from Arthrobacter chlorophenolicus and a recombinant L-arabinose isomerase from Arthrobacter sp. 22c. Microbial Cell Factories, 11 (1), 113.
- Wu, T., Rayner, C. K., Jones, K. and Horowitz, M. (2010). Dietary Effects on Incretin Hormone Secretion. Vitamins & Hormones, 84 (C), 81–110.
- Yetim, H., Müller, W.D. and Eber, M. 2001. The Possibility of Using Fluid Whey in Comminuted Meat Products: effects on the technological, chemical and sensory properties of frankfurter type sausages. Food Res. Int. 34 (2/3): 97-101.
- Yılmaz-ersan, L., Özcan, T., Akpınar-bayizit, A. ve Delikanlı, B. (2016). Bifidojenik Faktör Olarak Laktoz Türevlerinin Önemi. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 30 (2), 79-90.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Mühendislik |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Aralık 2021 |
| Yayımlandığı Sayı | Yıl 2021 Sayı: 31 |
- Makale Dosyaları
