{"id":8821,"date":"2026-01-19T20:15:19","date_gmt":"2026-01-19T20:15:19","guid":{"rendered":"https:\/\/lobosnews.com.ar\/index.php\/2026\/01\/19\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina\/"},"modified":"2026-01-19T22:58:57","modified_gmt":"2026-01-19T22:58:57","slug":"cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina","status":"publish","type":"post","link":"https:\/\/lobosnews.com.ar\/index.php\/2026\/01\/19\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina\/","title":{"rendered":"Cient\u00edficos desarrollaron un edulcorante natural que no causa picos de insulina"},"content":{"rendered":"

\"La<\/p>\n

La tagatosa<\/b>, un edulcorante<\/span> natural bajo en calor\u00edas, podr\u00eda transformar los productos \u201csin az\u00facar\u201d gracias a una innovaci\u00f3n cient\u00edfica reciente que no produce picos de insulina.<\/p>\n

Un equipo de la Universidad de Tufts<\/b> desarroll\u00f3 este m\u00e9todo para obtener tagatosa a partir de glucosa<\/span>, tal como se public\u00f3 en Cell Reports Physical Science<\/i><\/span>. Aqu\u00ed, un repaso por el hallazgo.<\/p>\n

\u00bfQu\u00e9 es la tagatosa y por qu\u00e9 es diferente?<\/h2>\n

\"Presente<\/p>\n

Seg\u00fan escribieron los expertos, la tagatosa es un az\u00facar poco com\u00fan, presente en peque\u00f1as cantidades en ciertos productos l\u00e1cteos y frutas<\/b>. Su sabor se asemeja al 92% de la sacarosa, pero aporta solo un tercio de las calor\u00edas.<\/b> La FDA y la OMS<\/b> la reconocen como segura para el consumo. A diferencia de la sacarosa y de los edulcorantes artificiales, esta mol\u00e9cula natural presenta un bajo \u00edndice gluc\u00e9mico: no provoca aumentos en los niveles de insulina<\/b> como otros az\u00facares, lo que la convierte en una opci\u00f3n para personas con diabetes o trastornos metab\u00f3licos.<\/p>\n

Para los expertos, las primeras investigaciones sugieren que la tagatosa podr\u00eda beneficiar la salud bucal al limitar el desarrollo de bacterias asociadas a la caries y contribuir al equilibrio del microbioma oral. Adem\u00e1s, puede incorporarse directamente en alimentos, una ventaja respecto a algunos sustitutos artificiales<\/b> de alta intensidad, y es tolerada por la mayor\u00eda de los consumidores.<\/p>\n

El avance biotecnol\u00f3gico: producci\u00f3n a partir de glucosa<\/h2>\n

\"Ensayos<\/p>\n

Hasta hace poco, la disponibilidad comercial de tagatosa era limitada debido a la baja eficiencia y alto costo de los m\u00e9todos tradicionales. El equipo de Tufts logr\u00f3 una innovaci\u00f3n significativa en la producci\u00f3n biotecnol\u00f3gica<\/b> de este edulcorante. Utilizaron ingenier\u00eda gen\u00e9tica en Escherichia coli<\/b> para transformar estas bacterias en peque\u00f1as \u201cf\u00e1bricas\u201d productoras, gracias a la introducci\u00f3n de una enzima clave tomada del moho mucilaginoso.<\/p>\n

Nik Nair, ingeniero biol\u00f3gico de Tufts, explic\u00f3: \u201cDesarrollamos una forma de producir tagatosa <\/b>mediante la ingenier\u00eda de la bacteria Escherichia coli para que funcione como peque\u00f1as f\u00e1bricas, cargadas con las enzimas adecuadas para procesar abundantes cantidades de glucosa en tagatosa\u201d.<\/p>\n

El proceso utiliza una fosfatasa espec\u00edfica para galactosa-1-fosfato, extra\u00edda del moho mucilaginoso, que convierte la glucosa en galactosa. Luego, una segunda enzima transforma esa galactosa en tagatosa. El estudio en Cell Reports Physical Science, <\/i>que se hizo junto a expertos de Manus Bio y Kcat Enzymatic, resalta que esta v\u00eda metab\u00f3lica inversa permite obtener tagatosa directamente de la glucosa<\/b>, eliminando la necesidad de emplear galactosa derivada de la lactosa.<\/p>\n

Impacto en la eficiencia<\/h2>\n

\"La<\/p>\n

El art\u00edculo destaca: \u201cEsta estrategia elimina la dependencia de la galactosa derivada de la lactosa <\/b>y proporciona un marco para la bios\u00edntesis escalable basada en glucosa de tagatosa y otras mol\u00e9culas derivadas de la galactosa, lo que respalda la producci\u00f3n sostenible de az\u00facares raros\u201d. Los ensayos de laboratorio demostraron avances importantes: el proceso alcanz\u00f3 rendimientos del 95%, muy superiores a los de m\u00e9todos anteriores, que oscilaban entre el 40% y el 77%. Los cultivos alcanzaron hasta 10,5 gramos por litro de galactosa a partir de 30 gramos por litro de glucosa y m\u00e1s de un gramo por litro de tagatosa.<\/p>\n

Las estimaciones recogidas prev\u00e9n que el mercado internacional de tagatosa podr\u00eda llegar a USD 250 millones en 2032, impulsado por el inter\u00e9s en productos bajos en calor\u00edas y alternativas naturales.<\/b><\/p>\n

Perspectivas futuras<\/h2>\n

\"El<\/p>\n

El pr\u00f3ximo desaf\u00edo cient\u00edfico ser\u00e1 optimizar la eficiencia y escalabilidad<\/b> del proceso, siempre de acuerdo con los cient\u00edficos. <\/p>\n

Los autores consideran que la plataforma podr\u00eda emplearse para obtener no solo tagatosa, sino tambi\u00e9n otros az\u00facares poco comunes y ampliar las aplicaciones biotecnol\u00f3gicas en la industria alimentaria. Se prev\u00e9 que, con nuevas mejoras, esta innovaci\u00f3n permitir\u00e1 la producci\u00f3n a gran escala de edulcorantes naturales, apoyando tecnolog\u00edas m\u00e1s limpias y sostenibles<\/b>.<\/p>\n","protected":false},"excerpt":{"rendered":"

La tagatosa, un edulcorante natural bajo en calor\u00edas, podr\u00eda transformar los productos \u201csin az\u00facar\u201d gracias a una innovaci\u00f3n cient\u00edfica reciente que no produce picos de insulina. Un equipo de la Universidad de Tufts desarroll\u00f3 este m\u00e9todo para obtener tagatosa a partir de glucosa, tal como se public\u00f3 en Cell Reports Physical Science. Aqu\u00ed, un repaso…<\/p>\n","protected":false},"author":1,"featured_media":8828,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[81],"tags":[],"class_list":["post-8821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salud"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-150x150.jpg","medium":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-300x169.jpg","medium_large":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-768x432.jpg","large":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-1024x576.jpg","1536x1536":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-1536x864.jpg","2048x2048":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8.jpg","newsmatic-featured":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-820x545.jpg","newsmatic-list":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-600x400.jpg","newsmatic-thumb":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-300x200.jpg","newsmatic-small":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-150x95.jpg","newsmatic-grid":"https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-400x250.jpg"},"magazineBlocksPostAuthor":{"name":"admin","avatar":"https:\/\/secure.gravatar.com\/avatar\/76e419471a2083bc3ceab22a763dbbf9b0c1bd15a6214cf3280e2c2dde4580f9?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"La tagatosa, un edulcorante natural bajo en calor\u00edas, podr\u00eda transformar los productos \u201csin az\u00facar\u201d gracias a una innovaci\u00f3n cient\u00edfica reciente que no produce picos de insulina. Un equipo de la Universidad de Tufts desarroll\u00f3 este m\u00e9todo para obtener tagatosa a partir de glucosa, tal como se public\u00f3 en Cell Reports Physical Science. Aqu\u00ed, un repaso...","magazineBlocksPostCategories":["Salud"],"magazineBlocksPostViewCount":159,"magazineBlocksPostReadTime":4,"magazine_blocks_featured_image_url":{"full":["https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8.jpg",1920,1080,false],"medium":["https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-300x169.jpg",300,169,true],"thumbnail":["https:\/\/lobosnews.com.ar\/wp-content\/uploads\/2026\/01\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina-8-150x150.jpg",150,150,true]},"magazine_blocks_author":{"display_name":"admin","author_link":"https:\/\/lobosnews.com.ar\/index.php\/author\/lobos-news\/"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/76e419471a2083bc3ceab22a763dbbf9b0c1bd15a6214cf3280e2c2dde4580f9?s=96&d=mm&r=g","magazine_blocks_category":"Salud<\/a>","yoast_head":"\nCient\u00edficos desarrollaron un edulcorante natural que no causa picos de insulina - Lobos News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lobosnews.com.ar\/index.php\/2026\/01\/19\/cientificos-desarrollaron-un-edulcorante-natural-que-no-causa-picos-de-insulina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cient\u00edficos desarrollaron un edulcorante natural que no causa picos de insulina - Lobos News\" \/>\n<meta property=\"og:description\" content=\"La tagatosa, un edulcorante natural bajo en calor\u00edas, podr\u00eda transformar los productos \u201csin az\u00facar\u201d gracias a una innovaci\u00f3n cient\u00edfica reciente que no produce picos de insulina. Un equipo de la Universidad de Tufts desarroll\u00f3 este m\u00e9todo para obtener tagatosa a partir de glucosa, tal como se public\u00f3 en Cell Reports Physical Science. 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