Out of the thousands of genes in our body, TKTL1 is the one gene you should care about.
TKTL1 is a special gene that emerged during the evolution of mammals. Numerous genetic changes optimized this gene, and the enzyme it created, over the course of 300 million years.
It is responsible for the evolution of our advanced intelligence and the generation of new cells in our body. We’ve only known about this gene for the past 28 years, and recent research is revealing the intrinsic link between TKTL1 and the rise in modern lifestyle diseases such as diabetes, Alzheimer’s, and cancer.
In 1995, Dr Johannes Coy, a renowned biochemist, discovered TKTL1. His interest in the Warburg Effect and our sugar metabolism led him to his ‘eureka’ moment in the lab. As groundbreaking findings from Nobel Laureate, Svante Pääbo, and other leading scientists from the Max Planck Society continue to confirm the importance of Dr Coy’s discovery — the TKTL1 gene is set to change the course of scientific textbooks for the better.
By understanding how a single gene operates in your body, you can lower the risk of developing diseases and improve your health and performance. You can use the recent scientific breakthroughs for improving your nutrition to enable an energized lifestyle and optimizing your body weight without giving up your favourite foods.
Let’s start at the very beginning.
In all living organisms, from plants and bacteria to humans and insects, there is a gene called Transketolase. It is in charge of managing the production of building blocks for new DNA for all the cells in living things. However, some animals have a special variant of this gene, which they gained during evolution.
For example, fish, reptiles, and frogs only have Transketolase (TKT). But all mammals, such as lions and bears, have an additional special variant of TKT, called Transketolase-like 1 (TKTL1).
This TKTL1 gene is a copy of TKT, and the following genetic mutation led to a very special enzyme with transketolase functions and novel enzymatic properties – never before seen in any transketolase gene.
The TKTL1 gene allows a mammal’s body to choose the optimal pathway to process glucose, by either turning it into energy, or using it to repair and heal the body. In contrast to the well-known biochemical pathway (Embden-Meyerhof pathway and the enzyme Pyruvate dehydrogenase) enabling the conversion of glucose into fat and other building blocks, TKTL1 enabled a much more efficient way of converting glucose to fat – 100% of glucose could be converted to fat instead of only 66% in non-mammal animals.
This was critical, 66 million years ago, during the meteor strike that wiped out the dinosaurs. Since dinosaurs are reptiles, they did not have this advantage of the TKTL1 gene. Their bodies could not efficiently use glucose to fuel the creation of necessary building blocks for fat and survive the drastic living conditions. Small mammals were able to use the glucose stored in the starch of plants and grains in a highly efficient way, but dinosaurs had to struggle with reduced plant growth and less glucose as a result of the dust darkening the atmosphere caused by the meteor.
The TKTL1 gene didn’t mutate again for a long time, until the Neanderthals appeared. Since Neanderthals are mammals, they had the TKT gene plus TKTL1. When Homo Sapiens evolved, something very exciting happened.
The TKTL1 gene finally mutated again – providing Homo Sapiens with a brand-new version of the transketolase-like-1 (TKTL1). This new TKTL1 gene is the defining factor differentiating Homo Sapiens from Neanderthals, as it is responsible for our cognitive advantage. Which is why Neanderthals soon died out and were overtaken by Homo Sapiens.
And what makes this new version of TKTL1 gene so different from the older version of TKTL1 in Neanderthals? A single amino acid change.
An amino acid called arginine, was able to increase the production of neurons in the brain, leading to enhanced intelligence and abilities. Because this new mutation was so advantageous, it quickly became the dominant version of the gene in Homo Sapiens and enabled the improvement of the modern human brain.
The most important change in TKTL1 was the deletion of 38 amino acids. Some of these lost amino acids are considered essential for the function of transketolases. For this reason, transketolase experts previously categorised TKTL1 as a ‘defective’ gene. Only Dr Johannes Coy believed that this deletion could be the basis for altered enzyme properties and the possibility of TKTL1 forming an enzyme complex with TKT.
In 2019, scientists discovered that TKTL1 does form a complex with TKT, thereby forming the sugar ribose, which makes the formation and repair of DNA possible. Just last year, Nobel Prize winner Svante Pääbo and colleagues from the Max Planck Society proved that the replacement of a single amino acid in the TKTL1 protein of modern humans, compared to the TKTL1 protein of Neanderthals, has altered the gene in such a way that significantly more nerve cells are formed in the brain (neocortex). Also, the folding of the cerebral cortex is stronger, creating more space for the increased number of nerve cells.
This specific change in enzymatic properties caused the TKTL1 gene to be incredibly important for the increased cognitive performance of modern humans.
Over time this super smart gene has become a major factory within our body, in charge of creating new DNA, cells, and managing our metabolism.
For millennia, TKTL1 has been beneficial to modern humans, until now.
Our modern landscape is extremely different from our days as early Homo Sapiens. Instead of being hunters and gatherers, we are office workers and Netflix watchers. Food, especially sugar, is abundant at all hours of the day.
The reason is TKTL1.
TKTL1 needs sugar to function and switch on the enzyme reactions which are converted into the essential building blocks for the formation and repair of our cells. Therefore, our brain rewards us when we give our body sugar.
For the first time we can explain why modern humans love sugar. Sugar was extremely precious and rare in the days when humans lived as hunter-gatherers. Since fat contains more than twice as much energy as sugar (glucose), it would make more sense for the brain to demand fat. But instead, our brain wants sugar. Our brain needs sugar to give TKTL1 enough fuel to produce the important building blocks for the maintenance and function of the brain.
Unfortunately, the increased amount of glucose in our diet causes the TKTL1 gene to help the growth of unwanted cells as well: fat cells, inflammatory cells and cancer cells.
The basis of Dr Coy’s research is focused on maintaining the benefits of TKTL1 for the repair of healthy cells without promoting the growth of unwanted cells. The functions of the TKTL1 gene are the core of a healthy lifestyle and the key to preventing diseases such as diabetes, Alzheimer’s, and cancer.
He discovered that TKTL1 holds two sides of one coin: a good side and a bad side. Excess sugar in our diet turns on the bad side of TKTL1, a balanced amount of sugar promotes the good side.
So now that you know what the TKTL1 gene is, and how it came to be, let’s break down how it functions in your body.
Click here to explore Part 2 to understand how TKTL1 affects us today.
Anneline Pinson et al. ,Human TKTL1 implies greater neurogenesis in frontal neocortex of modern humans than Neanderthals. Science377,eabl6422(2022).
Trehalose provides a steady supply of energy to the brain, supporting focus and attention. Trehalose is also tooth-friendly, making it an ideal snack to sustain energy throughout the day.
Because trehalose is digested slowly, the bacteria in our mouth cannot convert trehalose into acids which attack our tooth enamel. Studies show that trehalose can help prevent cavities and tooth decay.
Trehalose is a sophisticated form of glucose because it consists of two glucose molecules which provides a steady release of energy helping the body preserve muscle glycogen (sugar stores) while enhancing lipid oxidation (using fat for fuel).
It can help increase muscular performance by enhancing mitochondrial metabolism and generating energy without forming lactic acid (which impairs performance). Trehalose also reduces toxic ammonia released from protein breakdown during physical exertion.
A blood sugar balancing diet helps prevent loss of skin elasticity.
Studies show a diet causing high blood glucose levels will promote Advanced Glycation End products (AGEs), and lead to insulin and insulin-like hormone spikes, which accelerate inflammation and the ageing process.
Trehalose helps avoid high blood glucose levels and insulin spikes, thus protecting skin elasticity, reducing wrinkles, and preventing inflammation.
Trehalose is sometimes used as an ingredient in cosmetic products and sunscreen because it helps boost the skin’s natural moisturizing system.
Overconsumption of classic sugars (sucrose, fructose) increases your blood glucose levels, raising the risk of developing diabetes.
However, trehalose keeps blood glucose levels stable and significantly lowers the risk. In a study published by the Journal of Nutritional Science and Vitaminology, researchers found trehalose improved glucose tolerance and reduced developments of insulin resistance:
“These results suggested that trehalose can potentially reduce the development of metabolic syndrome and associated lifestyle-related diseases, such as type 2 diabetes.”
Tagatose has a very low glycaemic index and does not significantly affect blood glucose or insulin levels, making it a suitable sugar substitute for people with diabetes. It improves the blood fat profile by increasing good blood fats (high LDL) as well as decreasing HbA1c, a blood marker that signifies damage caused by high glucose levels in the blood. Diabetes experts strongly recommend the use of tagatose in nutritional diabetes treatment. The European Food Standards Agency (EFSA) confirms that the consumption of drinks containing tagatose instead of sugar, induces a lower blood glucose rise compared to sugar containing drinks.
What we eat affects how we age and how quickly we age. When classic sugar reacts with proteins and other cell components, it causes Advanced Glycation End products (AGEs). This chemical reaction damages the cells, so they eventually start to show signs of wear and tear. Consuming too much classic sugar leads to loss of elasticity and sagging skin.
Consuming tagatose regularly can slow the build-up of advanced glycation end products (AGES) and inhibit high blood glucose levels that promote premature ageing. By balancing blood sugar levels tagatose protects skin elasticity, reduces wrinkles and suppresses inflammation.
Tagatose can be integrated during sports training to provide a steady energy release. Even in other high-carb foods are consumed, tagatose stabilises blood glucose levels because tagatose helps slow down the uptake of other sugars.
Furthermore, tagatose is a fuel for good colon bacteria producing a short fatty acid (butyrate) which further improves aerobic metabolism as well as suppresses inflammation.
Tagatose helps preserve minerals that keep teeth strong and could even prevent and remove plaque. It’s virtually as sweet as table sugar but doesn’t have any effect on blood sugar levels and contains far less calories too.
Tagatose also promotes the growth of healthy bacteria in the colon (prebiotic function), which is very good for children’s immune system, anti-inflammation and digestion.
Studies demonstrate a direct correlation between high blood glucose levels and the risk of getting cancer. According to these studies, cancer cells are addicted to glucose, because they use glucose as fuel to grow stronger and multiply.
Tagatose avoids and regulates blood sugar level rises, making it difficult for cancer cells to obtain sufficient glucose from the blood. This weakens the cancer cells and can help make chemo- and radiotherapy more effective.
When you consume tagatose, the majority of it is digested by healthy intestinal bacteria (bifido bacteria) in the colon producing the protective small fatty acid butyrate. Butyrate has a very strong anti-cancer effect because it suppresses cancer cells and inflammation.
Tagatose can protect your teeth – instead of causing cavities.
Sometimes our teeth feel furry after eating or drinking something sugary. This is triggered by plaque, which contains acid-causing bacteria which attack tooth enamel and cause decay.
Tagatose is a healthier alternative that provides sweetness without harming our teeth.
Tagatose prevents fermentation to lactic acid and helps preserve minerals that keep teeth strong. Bacteria can’t convert tagatose to the acids that attack the tooth enamel. Research demonstrates that tagatose could even prevent and remove dental plaque.
The European Food Safety Authority (EFSA) confirmed the dental benefits of consuming tagatose.
Ribose may help improve cognitive function and energy levels in elderly individuals by supporting the production of ATP in the brain. Ribose increases cellular ATP reserves which allows neurons to fire more efficiently. This in turn leads to greater focus and mental clarity.
Ribose can help reduce stress levels by promoting energy production in cells and supporting cardiovascular function. It also helps keep blood sugar levels stable, avoiding the cycle of cravings and sugar crashes.
Limitations in the body’s regeneration of ATP (the fuel of life produced by our cells) can impede the strength and function of muscles. Supplementing with ribose, a natural sugar produced in the body that is the foundation of ATP, can increase muscle cell energy, offering you increased power output and increased exercise capacity.
Erythritol can help support people with diabetes as it does not raise blood sugar levels and has an extremely low glycaemic index. It also does not have a significant effect on insulin levels. Combining erythritol with some of Dr Coy’s sugars creates a sugar mixture perfect for teas and coffees – providing a sweet taste without worrying about spiking blood sugar levels.
Erythritol is tooth-friendly and does not cause tooth decay. It is also a good alternative for children who may be sensitive to sugar or have a family history of diabetes. Create you favourite treats in the kitchen with Dr Coy’s Sweet Mix for Baking, which contains erythritol to balance the perfectly sweet taste.
Studies show isomaltulose increases muscular performance and improves endurance and speed for athletes.
In a study published by the International Journal of Sports Nutrition and Exercise Metabolism, nine male cyclists exercised after drinking water sweetened with fructose (maltodextrin), isomaltulose, or a placebo-flavouring.
When the cyclists exercised after drinking the water with isomaltulose, their fat oxidation increased, and carbohydrate oxidation decreased. This initiated the fat burning process and transported more oxygen to the cyclist’s muscles.
*Please note: This study proves the benefits of Isomaltulose for athletes. However, it should be noted that due to the gastrointestinal discomfort caused, isomaltulose by itself should not be used to replace classic sugars. Isomaltulose should be consumed as part of a precise mixture of Dr Coy’s sugars to support athletes and maintain gastrointestinal comfort.
Help keep children’s teeth healthy and avoid a ‘sugar rush’ which leads to hyperactivity. Isomaltulose enables a safe and stable energy supply to the body helping increase children’s focus and attention. Isomaltulose is ideal for baking because it naturally caramelizes. Involve kids in the kitchen and use Dr Coy’s Sweet Mix for Baking to make their favourite sweet treats.
Classic sugar promotes plaque formation containing acid-causing bacteria which attack tooth enamel and cause decay. The bacteria feed off of classic sugar to grow and spread in the mouth. This is why fizzy drinks and super sweet candies are known to be bad for your teeth.
However, harmful oral bacteria cannot feed off of isomaltulose. Therefore, the acid that would damage your tooth enamel is not produced and the bacteria is not able to grow.
Regular brushing and flossing between the teeth are also important to maintain good dental hygiene.
The European Food Safety Authority (EFSA) has confirmed the benefits of isomaltulose for dental health:
“Consumption of food & drinks containing isomaltulose instead of sugar contributes to the maintenance of tooth mineralization”
The European Food Safety Authority
Erythritol can help support weight loss as it has zero calories and does not raise blood sugar levels. Combining erythritol with Dr Coy’s sugars supports efficient fat metabolism, prevents sugar cravings, and stabilises energy levels. The EFSA confirms the benefit of erythritol on blood sugar levels:
“Consumption of food & drinks containing erythritol instead of sugar, induces a lower blood glucose rise compared to sugar containing food & drinks.”
Galactose increases muscular performance by enhancing mitochondrial metabolism. It allows the body to easily transport oxygen, keeping a sustained supply of energy to the muscles and the brain. Since lactic acid production can reduce performance, weakening muscles and creating fatigue. Galactose generates energy without forming lactic acid. This helps athletes maximise peak performance levels and reduce fatigue. It provides energy directly to the brain, helping to maintain peak concentration and critical thinking, even when exhaustion starts to set in. Galactose enables the direct detoxification of amino groups released by amino acids in the muscles. During high performance, when the body uses amino acids for energy levels, it produces a waste which is toxic. Galactose safely enables the use of amino acids.
At first, suggesting sugar can strengthen and protect your teeth seems contradictory. Classic sugar promotes harmful oral bacteria, leading to plaque build-up and cavities. However, studies prove galactose helps reduce the amount of dangerous plaque. Galactose can stop plaque forming on the teeth, protect tooth enamel, and reduce the risk of decay and gum disease. It does this, because galactose cannot be used for fermentation metabolism, which leads to lactic acid. Therefore, the acid is not being produced by bacteria and tooth decay is prevented. Since galactose increases tooth mineralisation and counteracts cavities, it can help reduce inflammation in the mouth as well. Regular brushing and flossing between the teeth are also important to maintain good dental hygiene.
Sugar can have a severe effect on our concentration and memory. Consuming enormous amounts of sugary foods can cause a spike in blood sugar levels that increases insulin output. The insulin surge then triggers a drop in blood glucose levels, making us hungry again quickly and causing a dip in energy that makes it hard to concentrate. As we age, insulin resistance can impair the glucose supply to the hippocampus, which controls memory function in the brain. The good news is that poor brain function and early-stage dementia can be improved. By choosing healthy sugars, such as galactose, we can ensure a steady supply of energy to the brain. Along with the stabilization of the blood glucose level, insulin resistance can be reduced and after a while the insulin resistance is gone. As a result, sugar can be utilized as important fuel for the brain and the hippocampus will continue to work well. This can even encourage new neurons to form in the hippocampus at a rate of 3-4% per year, thus slowing memory loss and improving cognitive function. Galactose is an ideal source of energy to stay physically and mentally fit.
Galactose provides a steady supply of energy to the brain, supporting focus and attention. Fluctuating blood sugar levels can lead to hyperactivity and mood swings. Excess of classic sugar also causes weight gain, which could negatively affect their quality of life. Galactose prevents spikes and crashes in blood sugar levels, making it ideal for sweetening snacks to sustain their energy levels through the day. Galactose also helps stop plaque forming on the teeth, protect tooth enamel and reduce the risk of decay and gum disease. Giving children sweet alternatives nurtures a healthy relationship with food and prevents stigmatising desserts and treats. Galactose helps protect their overall health and well-being.
Studies have proven that cancer cells use glucose to grow and metastasize. However, due the unique effect of galactose on our metabolism, cancer cells cannot use galactose to grow. Even though galactose can fuel our body with energy, fermenting cancer cells cannot use this energy. Galactose forces cancer cells to stop fermentation and switch to a different metabolic process.
Galactose can even help support cancer treatments. Therapies like chemo- and radiotherapy work hard to attack the cancer cells, and galactose helps prevent cancer cells from accessing the fuel they need to repair and duplicate.
Research shows that after consuming galactose, the amount of sugar in the blood rises more slowly than with classic sugars. Galactose provides an even supply of energy to cells, without spikes or dips in blood sugar. This makes it an ideal energy source for people who need to check their blood sugar levels regularly, such as diabetics. It takes a substantial amount of time and energy for the body to convert galactose into glucose, which keeps the rise in blood sugar extremely low. This enables a steady supply of energy to the body without spiking high blood sugar and triggering a high insulin load.