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Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications
- Roy, Sohini, Chikkerur, Jayaram, Roy, Sudhir Chandra, Dhali, Arindam, Kolte, Atul Puroshtam, Sridhar, Manpal, Samanta, Ashis Kumar
- Journal of food science 2018 v.83 no.11 pp. 2699-2709
- arabinose, feed industry, functional foods, intestinal microorganisms, isomerases, tagatose, therapeutics
- Nutraceuticals are gaining importance owing to their potential applications in numerous sectors including food and feed industries. Among the emerging nutraceuticals, d‐tagatose occupies a significant niche because of its low calorific value, antidiabetic property and growth promoting effects on beneficial gut bacteria. As d‐tagatose is present in minute quantities in naturally occurring food substances, it is produced mainly by chemical or biological means. Recently, attempts were made for bio‐production of d‐tagatose using l‐arabinose isomerase enzyme to overcome the challenges of chemical process of production. Applications of d‐tagatose for maintaining health and wellbeing are increasing due to growing consumer awareness and apprehension against modern therapeutic agents. This review outlines the current status on d‐tagatose, particularly its production, properties, biological role, applications, and the future perspectives.