Introduction

Throughout the world, sugars (carbohydrates) are used in the diets for a variety of reasons mainly as an attractive source of taste and energy besides colour, flavour, texture, etc. [1]. It creates curious impacts on the brain to trigger happiness. However, it is considered to be a ‘sweet killer’ due to excessive consumption. In fact, at present the human population ingests excessive sugar than they did during 1800’s [2]. This leads to health consequences linked to metabolic disorders, cellular aging and other life-style disease such as type 2 diabetes and obesity [3]. Sugars like sucrose, fructose, lactose, maltose, galactose, trehalose, and turanose are naturally occurring. Due to increased demand and supply, sucrose was the main natural sweetener in diets, households, and the food industry in the late 1880s [2].

Since then, sucrose is popular as a common or table sugar and are added to foods and beverages to sweeten them. It is commercially manufactured from sugar beets and sugar cane, it is also considered the benchmark for sweetness [4]. Sugars generally induce hyperactivity in adolescents. Besides, individuals with hereditary fructose intolerance [5], sucrose–isomaltase deficiency [6], glucose transporter-1 deficiency syndrome [7], glucose–galactose malabsorption [8], diabetes 1 and 2 [9], hyperglycemia [10], reactive hypoglycaemia [11], postprandial hypotension [12], epilepsy [13], fructose malabsorption [14], small intestinal bacterial overgrowth [15], irritable bowel syndrome [16], needs to avoid sucrose to have better health.

As the confectionery and fast-food industry continued to grow, a lucrative market emerged for low-calorie sweeteners. In these sectors, artificial sweeteners such as aspartame, saccharin, cyclamate, acesulfame-K, sucralose, alitame, neotame, and others are progressively employed in place of or in addition to table sugar or corn syrup. These synthetic sugars provide more sweetness about 200 times but with less energy. Artificial sweeteners contribute to increased profit margins for manufacturers while incurring lower costs for the food industry. Animal studies have demonstrated, however, that artificial sweeteners are linked to a variety of health risks, including weight gain, bladder cancer and brain tumours [17]. Each one leaves behind a bitter residue [18]. As a result, various artificial sweeteners that work synergistically were combined to improve the quality of sweetened products. Consequently, there is an increasing need for low-calorie alternatives that offer enhanced flavor, specifically within the confectionery and beverage sector.

Despite their initial purpose of serving as a sugar substitute to combat obesity and insulin resistance, animal and human research suggests that artificial sweeteners may contribute to metabolic syndrome and the ongoing obesity epidemic. The effects of artificial sweeteners on inflammation depend on dosage, type, and genetics. Artificial sweeteners may cause pro-inflammatory changes in gut bacteria and immune reactivity in the gut wall, which may harm people with chronic digestive inflammatory conditions. It appears that artificial sweeteners disrupt glucose regulation, affect the microbiome of the host, reduce feelings of fullness and are associated with increased caloric intake and weight gain. Notwithstanding their promotion as a weight loss aid and a healthier substitute for sugar, the existing body of evidence indicates that the intended impacts of these products do not correspond with the observations made in clinical settings [19, 20].

Hence, at present more research is focused on naturally occurring sucrose isomers as possible alternatives due to their sweetness, feasible production, and physiological benefits [21]. These sugars are trehalulose, turanose, leucrose, isomaltulose (palatinose), and maltulose. However, maltulose is an α-(1,4)-linked disaccharide and easily get digested by pancreatic amylase released into the intestine in a faster rate than other disaccharides such as sucrose [22, 23]. Thus, maltulose may not be a suitable alternate to sucrose [21]. Although sugar isomers such as maltulose, isomaltulose, trehalulose, and leucrose possess distinct characteristics, turanose stands out as a viable substitute for sucrose due to its reduced caloric content, lower glycemic index, and natural genesis. These attributes render it suitable for a wide range of food and beverage applications in biotechnology. Due to its adaptability, turanose is increasingly recognized across a range of sectors and it is an attractive choice for both consumers and businesses seeking alternatives to conventional sweeteners. Thus, turanose not only serve as sugar substitute but also has other potential applications, reviewed based on the literature (Fig. 1).

Fig. 1
figure 1

Trending turanose for intended applications, displaying the histograms of published papers till date

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Turanose

Turanose (C12H22O11) is a disaccharide comprising of α-d-glucose and α-d-fructose linked through 1 → 3 glycosidic bondage (Fig. 2). It is typically present in honey in low quantity, ranging from 0 to 4.7% [24,25,26,27]. It is a rare isomer of sucrose released during acid hydrolysis of melezitose [23]. It is sweeter than the other sugars such as palatinose, isomaltose, kojibiose, leucrose, maltulose, lactose, and lactulose, except leucrose [28]. The digestibility of turanose by intestinal enzymes is lower when compared to maltose and sucrose, indicating a low hydrolytic rate [22, 23].

Fig. 2
figure 2

Structural analogs of sucrose

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In artificial salivary juice, only 6% or lesser turanose was incubated and it was hydrolysed after 20 min [29]. It was also observed that in acidic conditions (pH 3) turanose is not hydrolysed even at higher temperature (90 °C), whereas, at the same temperature in alkaline conditions (pH 10) about 80% was hydrolysed at a faster rate. It was observed that the transit duration of sucrose through the small intestine is significantly longer than that of turanose due to hydrolysis in the simulated digestive tract [29, 30]. This low glycemic effect of turanose along with other features such as the anti-inflammatory effect on macrophages and suppression of lipid accumulation [31, 32] render turanose as a potential functional sweetener for developing low-calorie and speciality food products [33], also act as bulking agents in food industries [34].

History of turanose

Alekhine discovered turanose along with glucose when melezitose was hydrolyzed with weak acid in 1889 [35]. But he was able to identify d-glucose as the hydrolytic end product of turanose and predicted that it could be a disaccharide made up of d-glucosyl-d-glucose, similar to maltose. A good crystalline form of turanose phenylosazone was obtained in 1894, after several recrystallization steps. The analysis confirmed the disaccharide nature of turanose [36]. Later in 1906, by acid hydrolysis, the monosaccharides were crystallized and analysed that it is composed of d-glucose and d-fructose in equal proportions [35]. The discovery of melezitose honey in the Middle Atlantic States in 1920 served as a catalyst for further investigation into turanose [23]. A chronology of significant discoveries pertaining to turanose is presented in Fig. 3.

Fig. 3
figure 3

Milestones of turanose

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Physicochemical properties

An investigation into the physicochemical characteristics of turanose unveiled that various factors, including concentration, pH, buffer type, and incubation temperature, influenced its hydrolytic rate. Turanose (non-enzymatic) exhibits a greater propensity for browning in solution when reacted with glycine at 120 °C and 4.5 pH, which is indicative of a Maillard reaction [29]. The key physiochemical properties are given in Table 1.

Table 1 Physiochemical properties of turanose
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Production of turanose

The natural occurrence of turanose is in very small quantities, and thus cannot be produced by extraction [24]. The access to turanose is reliant on the hydrolysis of manna and honey derived melezitose [54]. The synthesis of turanose through chemical means is a laborious and temperature-intensive procedure. Therefore, it is generally preferred to employ a relatively lower temperature for the production of turanose. Furthermore, similar to isomaltulose, leucrose and trehalulose, it is challenging to envision the industrial implementation of the special linkage through chemical synthesis [55]. Consequently, recent turanose production has involved biotransformation [56].

Turanose is produced through in vitro synthesis using enzymes such as α-glucosidase, amylosucrase, and cyclomaltodextrin glucanotransferase [21, 57]. The hydrolytic action of α-glucosidase on d-turanose yields fructose. It was observed that Bacillus stearothermophilus produced cyclomaltodextrin glucanotransferase and generated a series of transfer products from a mixture of α-cyclodextrin and fructose. The α-(1,4)-glucan chains are further hydrolysed by glucoamylase to trehalulose and turanose besides glucose and fructose. The turanose yield is about 45% under optimal reaction conditions, it is a two-step enzymatic process and the involvement of cyclomaltohexose makes the process expensive [58].

Although, the reaction rate at 35 °C was slower in the production of turanose when tested with Neisseria subflava on sucrose [59], a relatively lower temperature is preferred over the α-(1,4)-glucan synthesizing reaction. The metagenome analysis of a thermal aquatic habitat, identified an amylosucrase gene and it is a promising candidate for the production of turanose, utilizing various sucrose containing feed stocks. At 1.5 M of sucrose and 0.5 M fructose in the reaction the turanose yield was achieved about 47%. A recombinant gene of amylosucrase from Neisseria polysaccharea was also used for the efficient conversion of sucrose to turanose. The organism produced 400 U/L of amylosucrase from 2.5 M sucrose at 35 °C for about 120 h of reaction, which resulted in the maximum yield of turanose up to 56.2% [60, 61]. The involvement of extrinsic fructose as a reaction modulator in increased amount (0.75 M) along with the high concentration of sucrose (2 M) as substrate yielded 74% of turanose [31, 34]. Hence, amylosucrase can be used as a potential biocatalyst for producing turanose from sucrose biomass [34].

Absorption inducer

It was shown that certain sugars increase the rate of trehalose absorption and accumulation in the spores of fungus Myrothecium verrucaria. The extent to which turanose increases the rate of trehalose absorption is proportional to both the concentration and duration of exposure to turanose [46]. In general, M. verrucaria use maltose and isomaltose. However, turanose was shown to be an effective inducer, followed by maltulose and sucrose. The maltulose-induced transport system is identical with the trehalose transport system induced by turanose [62]. In the case of a mould, Penicillium janthinellum (EMS-UV-8 mutant), turanose was found to induce cellulase at low level when compared to six other sugars such as α-d-cellobiose octaacetate, cellobiose, trehalose, gentiobiose, and melibiose [63]. In a study on tomato suspension culture cells demonstrated that the signal transduction pathways are activated in a distinct manner by different sugars both metabolizable sugars and non-metabolizable sucrose derivatives [64]. It was found that turanose induced extracellular invertase mRNA level. Moreover, it strongly activated MAP-kinases in presence of turanose.

Enzyme inhibitor

The role of acid α-glucosidase and glucoamylase activities in glycogenolysis of normal metabolism has been well documented [65,66,67]. Several studies on glucoamylase with an associated maltase activity was demonstrated in intestine, liver and spleen of rat [68], human [69] and monkey [70]. It was showed that turanose inhibited glucoamylase from liver and spleen to a larger extent (70%) than on the intestinal enzyme (28%) during the hydrolysis of maltose and starch [70].

The studies on maltase with nigerose showed 25% reduction in maltase activity, whereas with turanose it showed 99% reduction, indicating the inhibitory potential of turanose. It was also tested as a competitive inhibitor of maltase (turanose, 7.32 mM). The maltase activity is reduced by 41%, whereas nigerase activity is reduced by 72%. The reduction in nigerase activity is more than maltase activity. This is due to higher affinity of maltase to maltose [71].

Turanose was tested as a competitive inhibitor of horse kidney α-d-glucosidase [72]. In the case of α-glucosidases purified from human liver and urine, turanose competitively inhibited α-glucosidases in the presence of substrates 4-methylumbelliferyl-α-d-glucose and maltose, respectively [73, 74]. It was shown that the activity of acid α-glucosidase from human urine showed a strong dose-dependent inhibition by turanose at concentrations up to 50 mmol/L [74].

When maltose was used as a substrate, turanose acted as a non-competitive inhibitor of α-glucosidases from purified human cardiac and liver tissues [73], rat liver lysosomal maltase [75] and α-glucosidase from the eukaryote Tetrahymena [76]. However, when glycogen was used as a substrate, turanose showed uncompetitive-type inhibition for purified human cardiac and liver tissues [73]. In the case of acid α-glucosidase from rabbit muscle and cattle liver, turanose showed a mixed type inhibition in the presence of glycogen or maltose as substrate [77, 78].

Applications

Turanose, an inherent disaccharide present naturally in plants and honey, has garnered considerable interest owing to its distinctive characteristics and prospective uses. Turanose is not the subject of as much scholarly literature as more prevalent sugars such as sucrose. However, turanose is increasingly being recognized as a viable substitute for sucrose. For a number of significant factors, turanose is regarded as a valuable sugar. It possesses several advantageous qualities including a low glycemic index, reduced caloric content, high stability throughout food processing, potential prebiotic properties, utilization during fermentation and the production of valuable compounds (Fig. 4). Moreover, it has the capacity to enhance crop resistance to pests and environmental stress, and may contribute to eco-friendly production practices.

Fig. 4
figure 4

Applications of turanose

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To turn a phrase on the applications of turanose, a mnemonic is presented, where each application is abbreviated in the form of T–U–R–A–N–O–S–E, as depicted in the following order, T-Testing of pathogens, U-Utilization of turanose, R-Regulation of inflammation, A-Authentication of Honey, N-Natural phagodeterrent, O-Osmoprotectant, S-Stabilizer and E-Edibility enhancer.

T-testing of pathogens

A clinically important bacterial pathogen Staphylococcus aureus, which causes wide variety of disease, starting from common skin infections to very risky and lethal disease such as septic shock and pneumonia. Even though currently antibiotic-based therapy is applied in the treatment of S. aureus infections, the main causes of nosocomial infections is due to the emergence of methicillin-resistant strains [79,80,81]. There are some limitations in diagnosing these strains using both phenotypic and genotypic methods. However, there is no perfect method [82].

To identify methicillin-resistant as well as the susceptible strains of S. aureus, a phenotypic method based on the fermentation of turanose is employed. There is a significant relationship between methicillin-resistance and turanose metabolism at 0.7% sugar dilution. This result could provide a rapid detection technique for screening of methicillin resistance strains of S. aureus (MRSA) isolates [81]. In another phenotypic study, to differentiate between Vancomycin-resistant (VR) and susceptible (VS) Enterococci isolates, turanose metabolism was used as a characteristic feature. The 0.7% sugar dilution differentiated VR and VS isolates, whereas 0.5 and 1% turanose dilution did not show any significant difference [83].

Similarly, novobiocin resistance, turanose fermentation and non-utilization of arabinose are presumptively used to identify S. saprophyticus, which causes most common urinary tract infections (UTI) in females [84, 85]. To identify coagulase-negative staphylococci strains, the antibiotic novobiocin is included in the turanose broth, so as to block the fermentation of turanose by novobiocin-susceptible strains. This caused the susceptible strains to fail turanose fermentation. However, they do ferment in the absence of novobiocin. In the case of coagulase-negative staphylococci, the novobiocin-resistant strains did not ferment turanose [85]. Thus, turanose fermentation can be used as a phenotypic method for the detection of antibiotic resistance strains.

U-utilization of turanose

To differentiate virulent strains from non-virulent strains, turanose is used as an indicator. There are evidences to suggest that the turanose enhanced respiration in more virulent strains, whereas sucrose is utilized only by low virulent strains. The virulent strains of S. aurantiacum (WM 06.482 and WM 09.24) were tested at two different temperatures (28 and 37 °C). The results demonstrated that the virulent strains do not metabolize sucrose but turanose was utilized for cellular respiration, which improved thermo-flexibility and metabolic adaptability [86]. In contrast, the low virulence strains WM 08.202 and WM 10.136 demonstrated good growth and respiration on sucrose.

The turanose utilizing strains WM 06.482 and WM 09.24 produced phospho-alpha-glucosidase, whereas the low virulence strains lack this enzyme [87]. The link between turanose utilization and pathogenic properties were established in a plant pathogen Fusarium virguliforme. The assimilation of turanose induced mycelial growth, and also enhanced defence response in higher plants [62, 88, 89].

R-regulation of inflammation

In recent years, inflammatory bowel disease (IBD) is one of the common diseases in many countries such as Asia, Southern Europe, and other developing countries [90, 91]. Hence, the anti-inflammatory effects of sugars especially turanose is being produced and tested for IBD. It is produced by a newly identified amylosucrase in an optimized reaction condition. The mechanism of anti-inflammatory effects in a dextran sulfate sodium (DSS)-induced mouse model of colitis was studied. In the colon tissues of mouse model, the analysis clearly indicated that administration of turanose leads to reduction in inflammation and phosphorylation of STAT3 and ERK signaling pathways. The reduction of epithelial destruction, neutrophil infiltration and tissue atrophy in the colon tissues were also observed [92].

A study on murine macrophage cells demonstrated the anti-inflammatory effects of turanose. In this study, macrophages were treated with 100% of 25 mM glucose and turanose, also with different combinations of glucose and turanose such as 0.5:0.5, 0.25:0.75, respectively. The results indicated that the turanose treated groups did not affect the cell viability in comparison with the group treated with glucose. Moreover, the turanose treated cells suppressed lipopolysaccharide and glucose-induced nitric oxide production, mRNA expression levels of interleukin (IL)-1β and IL-18. Also suppressed nitric oxide synthase, COX-2, and superoxide dismutase 2 expression levels. These results suggest that turanose has the potential to exhibit anti-inflammatory effects both in vitro, in vivo and in clinical trials [32].

A-authentication of honey

Honey is a nutritional food product. The major sugars present in honey are fructose and glucose, in which fructose is dominant in almost all types [93]. In a study, gas chromatography was used for sugar composition determination. It is a simple method which does not require the sugars in isolation but the sugars should be in the form of volatile compounds.

The samples of Lithuanian honeys obtained from various sources were quantified by this method. The sugars such as fructose, glucose, cellobiose, isomaltose, maltose, palatinose, panose, raffinose, sucrose, trehalose, and turanose were identified [24]. Another method using high performance thin layer chromatography (HPTLC) is applied for the detection of sugar-based honey adulterants for various Australian honeys [94]. Based on the sugar profile of monofloral honeys, the HPLC-Refractive Index revealed the physiochemical properties [25, 26].

To detect adulteration in honey, sugar ratio such as maltose/turanose, maltose/isomaltose, sucrose/turanose and fructose/glucose, are used as indicators for honey authenticity [24, 93, 95]. However, the complex nature of sugars present in honey varies based on the botanical source, season, and thus, needs to be considered while assessing honey quality. The values for sugar ratio such as sucrose/turanose = 0.05–1.9, maltose/turanose = 0.43–6.7, and maltose/isomaltose = 0.5–21.8, and were given by Horvath et al. This can be used to test the authenticity of honey samples [96]. The determination of turanose content along with other sugars in the real honey is compared with adulterated honey comprising fructose syrup, sugar cane syrup, corn syrup, etc. to determine the authenticity of honey. This establishes turanose as an indicator for honey adulteration detection, which is important for honey quality and safety standards.

N-natural phagodeterrent

The sugars in the plants modulate the primary feeding stimuli of herbivorous insects for the host plant acceptance. The acceptance or rejection of plants by foraging insects indicates the suitable food source. It depends on nutrient composition, primary, and secondary metabolites as well as the physical characteristics of plants [97, 98]. A common cereal crop pest Busseola fusca (Fuller) (Lepidoptera, Noctuidae) found in central, east, and southern Africa, whose larvae exhibits oligophagic than polyphagic feeding habits. The greater distribution of the pest leads to a major constraint in many places of Sub-Saharan Africa for the production of maize and sorghum [99].

Among the methanolic extracts of sugars including sucrose and turanose from grass species, turanose negatively impact the food choice of the larva, whereas sucrose had a positive impact. The effect of turanose is referred as ‘phagodeterrent’, i.e., anything that deters an organism from eating, and the effect of sucrose is exactly opposite to it (phagostimulatory). However, turanose also showed stronger phagostimulatory effect in the case of invasive red fire ant, Solenopsis invicta Buren (Hymenoptera: Formicidae), when compared to Helicoverpa zea (Boddie) and corn earworm [100]. Hence, turanose can be used to control insects as it shows less preference to food source. Moreover, it is evident from the behaviour of B. fusca pregnant females, which avoid laying eggs in turanose-rich plants. This opens up the possibility for the development of insect repellents.

O-osmoprotectant

Water is an essential component for living beings. But, some organisms have developed an amazing adaptation (osmoprotection) that allows them to survive under unfavourable condition (dehydration) conditions for a longer time period. They are back to normal metabolism and growth, when the water is available to them [101]. The main role of osmoprotectant is to prevent cellular damage. The sugars that provides osmoprotection in plants and non-mammalian organisms includes turanose, palatinose, cellobiose trehalose, maltose, sucrose, gentiobiose, sorbitol [101, 102]. It was found that turanose had good water retention property than sucrose [29]. These disaccharides act as an exogenous osmoprotectants for the strains of Rhizobium leguminosarum biovars phaseoli and trifolii [103].

In the case of Sinorhizobium meliloti these sugars act as osmoprotectants in a highly osmolarity media. They were not detected by NMR spectroscopy indicating that there is no accumulation of cytosolic osmolytes in S. meliloti under stressed conditions. This study confirmed the existence of two metabolic pathways for the utilization of osmoprotectants in S. meliloti. In one of the pathway, the accumulation of osmoprotectants happens at high levels of cytoplasm of stressed cells, and in the other, non-accumulation of osmoprotectants is observed [104, 105]. This turns out an opportunity for turanose to be utilized as a unique osmoprotectant.

S-stabilizer

In the biopharmaceutical life cycle, the stability of the product is very vital during shipping, manufacturing, instant administration, short-term or long-term storage before administration [106]. For stabilization of biotherapeutic proteins, disaccharide sugars are used adequately as it forms interaction with the protein and thereby maintaining its native form of 3-D structure [107]. This stability can be attributed to their molecular complexity as it is extremely sensitive to ionic strength, pH, temperature, light, agitation, drying, freezing, etc. [108]. The disaccharides reduces local mobility due to less inhibition by steric hindrance [107]. The test on stabilizers such as cellobiose, cellobitol, lactitol, leucrose, lyxose, sorbitol, trehalose, turanose, and xylitol, indicated turanose was the best among other sugars/derivatives to stabilize recombinant methionyl human granulocyte colony stimulating factor [109]. Moreover, the stabilizing effect of turanose on other therapeutic proteins such as α-1-acid glycoprotein, α-antithrombin, α2-macroglobulin, antichymotrypsin, β-antithrombin, C-reactive protein, ceruloplasmin, erythropoietin, fibronectin, fibroblast growth factor (FGF), haptoglobin, immunoglobulins, and monoclonal antibodies, inter-α-trypsin inhibitor, interferon, transforming growth factor alfa (TGF-α), TGF-β, transferrin, and thromboglobulin, are yet to be tested.

E-edibility enhancer (food processing)

The general process of instant noodles preparation in food industries are sheeting and cutting of noodle dough, which is then followed by steaming and dehydration [110]. A relatively dense structure formed by dehydrating with air-drying process, a porous and spongy structure formed by deep frying is important for rehydration during cooking. Hence, frying is favoured in making commercial instant noodles. However, the stability of the products gets shortened due to more oil content and may lead to health-associated problems due to frying process. To lower the oil absorption of instant fried noodles during drying and frying or incorporating functional additives like corn, potato, oat bran, rice, etc. were tried [111]. The viscoelastic and extension of the noodle dough samples is improved by the addition of turanose, which serves as a novel functional agent in the instant fried noodles. This also improves the surface smoothness and reduce porosity which decreases the oil uptake and breakage. These rheological properties are the results of turanose, in turn provides better insights into the food processing industries [112].

To improve the quality characteristics of processed foods, more specifically to accelerate the hardening speed of grain processed foods, turanose is used to increase the manufacturing process speed and also during the frying process. Turanose may function as an oil absorption/reduction agent for food products. Therefore, by reducing the oil absorption by turanose, it is possible to achieve effects such as rancidity prevention and calorie reduction of foods including fats and oils. Through this it is judged that it can contribute to shortening the manufacturing process time of Tteokbokki by increasing the hardening speed of Tteokbokki. It was confirmed that Tteokbokki with a high turanose content showed a higher hardness value than the control group and hardened quickly [113].

Subsequent lines of inquiry investigate the potential of turanose. Consumer acceptability studies and sensory evaluations should be the subject of additional research to gain a deeper understanding of the flavour, texture and overall sensory experience of foods and beverages. Furthermore, the research inquiries ought to centre on the synthesis of valuable compounds via fermentation, such as pharmaceuticals, specialty chemicals and biofuels. Future research on Turanose should aim to deepen our understanding of its applications and impact on various industries.

Conclusion and future outlook

This review brought in several applications of turanose from literature and it is presented in a mnemonic form. The applications presented here will open up research opportunities in various disciplines and also in industries due to feasible production. Further exploration of potential sources of turanose, including flora and microflora, would increase its availability. It is used as an indicator to detect quality of honey, as a functional sweetener, possible insect repellent, an inflammatory regulator, an exceptional osmoprotectant for the survival of microorganisms, and also to stabilize therapeutical proteins in its native form. Furthermore, it improves the palatability of food products through modifications to their rheological characteristics. Turanose also turns the limitations into applications, for instance, non-fermentable turanose can be employed as an indicator for the detection of pathogenic or virulent microorganisms. One can investigate the application of turanose in drug delivery systems, with a specific focus on its function in controlled-release and targeted drug delivery. However, comprehensive toxicological assessments are needed to ensure the safety of turanose consumption, especially when used in high concentrations. Nevertheless, thorough toxicological evaluations are imperative to guarantee the safety of turanose ingestion, particularly when employed in extremely high concentrations. Furthermore, research into the physiological functions of turanose is limited to animal models. Therefore, additional human clinical trials should be undertaken to validate the health benefits of turanose. Turanose demonstrates a wide range of practical uses and benefits with regard to its long-term health consequences, which include its ability to regulate blood sugar, aid in weight loss and regulate metabolism. Assessing the economic feasibility and market potential of turanose as an alternative to sucrose, while considering factors including cost, market competition and consumer demand. Further investigation into turanose ought to strive to enhance our knowledge of its diverse industrial applications and ramifications.