Tune in to the terrific applications of turanose

Abstract

Turanose, a rare sugar with low calorific value and glycemic index, used as an alternative to sucrose and other artificial sweeteners. The occurrence of turanose is in limited quantities, especially found in honey. Thus, it should be produced by either chemical or biological means. Turanose is released as a by-product during synthesis of the linear α-(1,4)-glucan from sucrose by the action of amylosucrase. In recent times, turanose attracted interest in several industries such as agricultural, food, and pharmaceuticals due to its feasible production. Hence, this review outlines about the history of turanose, its physiochemical properties, production along with inhibition and inducing effects. It is high time to tune in the terrific applications of turanose, as it retains the potential for more than a century of discovery, since 1889. These applications include detection of pathogens, facilitation of cellular respiration, regulation of inflammation, authentication of honey, phagodeterrency effects, osmoprotection, stabilization of therapeutical proteins, and edibility enhancement of foods.