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Rare sugars are of great interest as alternative sweeteners because they are beneficial for human health and have a high industrial value. The existence of rare sugars in nature in very limited quantities has encouraged studies to convert common sugars obtained from plants into rare sugars by enzymatic, chemical or other methods. D-allulose, which has a very important place among rare sugars, is a sugar that stands out with its low calorie and sweetness very close to sucrose. It has the ability to regulate many biological functions such as lowering blood glucose level, improving insulin resistance, reducing fat accumulation in the body and reducing fever, as well as having high solubility and positive effects on food tissue, making the use of this sugar more efficient in food processing. D-allulose is known as "indigestible carbohydrate". It occurs naturally in many fruits and beverages and some cereal products. Today, D-allulose can be produced in many ways such as plant extraction, chemical synthesis, enzymatic conversion and can be safely used in the production of some foodstuffs. In this review, D-allulose production methods are presented, differences in these methods and their advantages and disadvantages are compared to each other. [ABSTRACT FROM AUTHOR]

In this study, D‐tagatose 3‐epimerase gene was amplified from Escherichia coli JM109 by PCR and re‐cloned into E. coli JM109 using HincII digested pUC18 cloning vector. Digestion of recombinant plasmid by HincII and PCR amplification of the gene from recombinant plasmid produced 789 bp gene band on agarose gel which indicated the gene integration. The host cell was grown in a shaking incubator at 37°C for 24 hr and then the optical density (OD) of the cells was measured in a spectrophotometer at 600 nm wavelengths. When the OD600 value reached 0.61, the protein expression was induced by the addition of 0.1 mM IPTG into the growth medium. Through His‐select gel column purification, highly purified and stable DTE protein was produced. The conversion rate of D‐fructose into D‐allulose was determined by HPLC. The native and recombinant enzymes could effectively convert D‐fructose into D‐allulose with a turnover ratio of 20.76%. Novelty impact statement: A recombinant enzyme, D‐tagatose 3‐epimerase, was produced and D‐fructose was converted into D‐allulose using this recombinant enzyme. [ABSTRACT FROM AUTHOR]