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Received Jun 27, 2017; Revised Nov 9, 2017; Accepted Dec 13, 2017
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1. Introduction
D-Tagatose (D-tag) is an isomer of fructose which is approximately 90% sweeter than sucrose. Fructose that corresponds to a natural hexose was developed as a low-calorie sugar substitute.
Only 20% of the orally ingested tagatose is metabolized completely and mainly in the liver [1]. In 2001, D-tag was appointed by the Food and Drug Administration (FDA) as a generally recognized safe product (GRAS), and subsequently it has been used as a nutritional sweetener or low in calories [2]. After this, the European Union (EU) introduced D-tag as a “new food ingredient,” without any restrictions on the amount to be used [1, 2].
Currently, D-tag is used as a sweetener in beverages, yogurt, creams, and dietetic candy [3].
A method for the mature production of D-tag is the direct isomerization of G-galactose in D-tag, with metal hydroxides such as chemical catalysts in basic conditions [4].
Preliminary animal studies and preclinical studies showed that D-tag decreased glucose levels, generating great interest in the scientific community [5]. The proposed action mechanism may involve interference in the absorption of carbohydrates through inhibition of intestinal disaccharidases and glucose transportation. It can also act through the inhibition of hepatic glycogenolysis [1]. In addition to presenting an effect in the reduction of total cholesterol, VLDL, and LDL compared with sucrose [6], likewise D-tag has contributed to increasing levels of HDL cholesterol [7].
The D-tag would have an antihyperglycemic potential through its beneficial effects on the increment of postprandial serum glucose and hyperinsulinemia. Recent studies indicate that tagatose has a powerful antidiabetic effect and could eventually be associated with important benefits for the treatment of obesity. However, preliminary results of a study indicated that there were not any changes in glucose or...