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Stevia rebaudiana

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https://www.readbyqxmd.com/read/27923373/microbial-production-of-next-generation-stevia-sweeteners
#1
Kim Olsson, Simon Carlsen, Angelika Semmler, Ernesto Simón, Michael Dalgaard Mikkelsen, Birger Lindberg Møller
BACKGROUND: The glucosyltransferase UGT76G1 from Stevia rebaudiana is a chameleon enzyme in the targeted biosynthesis of the next-generation premium stevia sweeteners, rebaudioside D (Reb D) and rebaudioside M (Reb M). These steviol glucosides carry five and six glucose units, respectively, and have low sweetness thresholds, high maximum sweet intensities and exhibit a greatly reduced lingering bitter taste compared to stevioside and rebaudioside A, the most abundant steviol glucosides in the leaves of Stevia rebaudiana...
December 7, 2016: Microbial Cell Factories
https://www.readbyqxmd.com/read/27816105/stevia-glycosides-chemical-and-enzymatic-modifications-of-their-carbohydrate-moieties-to-improve-the-sweet-tasting-quality
#2
Gerrit J Gerwig, Evelien M Te Poele, Lubbert Dijkhuizen, Johannis P Kamerling
Stevia glycosides, extracted from the leaves of the plant Stevia rebaudiana Bertoni, display an amazing high degree of sweetness. As processed plant products, they are considered as excellent bio-alternatives for sucrose and artificial sweeteners. Being noncaloric and having beneficial properties for human health, they are the subject of an increasing number of studies for applications in food and pharmacy. However, one of the main obstacles for the successful commercialization of Stevia sweeteners, especially in food, is their slight bitter aftertaste and astringency...
2016: Advances in Carbohydrate Chemistry and Biochemistry
https://www.readbyqxmd.com/read/27813105/the-influence-of-the-rebaudioside-a-content-of-stevia-stevia-rebaudiana-bertoni-on-the-determination-of-sweetness-equivalence-in-bittersweet-chocolates-using-the-time-intensity-analysis
#3
Bruna M Azevedo, Janaína M M Ferreira, Valdecir Luccas, Helena M A Bolini
The consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different sucrose concentrations to determine the ideal sucrose concentration for bittersweet chocolate. The use of just-about-right scale identified an ideal sucrose concentration of 47.5% (w/w). The sweetness equivalence in sugar-free bittersweet chocolates was determined by the time-intensity method by 14 selected and trained judges...
November 3, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27798332/the-noncaloric-sweetener-rebaudioside-a-stimulates-glucagon-like-peptide-1-release-and-increases-enteroendocrine-cell-numbers-in-2-dimensional-mouse-organoids-derived-from-different-locations-of-the-intestine
#4
Nikkie van der Wielen, Jean Paul Ten Klooster, Susanne Muckenschnabl, Raymond Pieters, Henk Fj Hendriks, Renger F Witkamp, Jocelijn Meijerink
BACKGROUND: Glucagon-like peptide 1 (GLP-1) contributes to satiety and plays a pivotal role in insulin secretion and glucose homeostasis. Similar to GLP-1, peptide YY (PYY) and cholecystokinin also influence food intake. The secretion of these hormones by enteroendocrine cells along the intestine is modulated by nutrients. Preparations from the Stevia rebaudiana plant, including rebaudioside A, are increasingly being used as noncaloric sweeteners. OBJECTIVE: We investigated the effects of rebaudioside A on enteroendocrine cells by assessing both cell numbers as well as their secretory capacity in an organoid model...
October 26, 2016: Journal of Nutrition
https://www.readbyqxmd.com/read/27784241/a-review-on-the-pharmacology-and-toxicology-of-steviol-glycosides-extracted-from-stevia-rebaudiana
#5
Amir Abbas Momtazi-Borojeni, Seyed-Alireza Esmaeili, Elham Abdollahi, Amirhossein Sahebkar
Stevia rebaudiana Bertoni is a sweet and nutrient-rich plant belonging to the Asteraceae family. Stevia leaves contain steviol glycosides including stevioside, rebaudioside (A to F), steviolbioside, and isosteviol, which are responsible for the plant's sweet taste, and have commercial value all over the world as a sugar substitute in foods, beverages and medicines. Among the various steviol glycosides, stevioside, rebaudioside A and rebaudioside C are the major metabolites and these compounds are on average 250-300 times sweeter than sucrose...
October 21, 2016: Current Pharmaceutical Design
https://www.readbyqxmd.com/read/27776614/stevia-preferences-in-wistar-rats
#6
Paula Núñez Martínez, Juan Argüelles Luis, Carmen Perillán Méndez
BACKGROUND: The Stevia rebaudiana plant is likely to become a major source of high-potency sweetener for the growing natural-food market. S. rebaudiana is the source of a number of sweet diterpenoid glycosides, but the major sweet constituents are rebaudioside A and stevioside. These two constituents have similar pharmacokinetic and metabolic profiles in rats and humans, and thus, studies carried out with either steviol glycoside are relevant to both. Other studies illustrate the diversity of voluntary sweet intake in mammals...
November 2016: Psicothema
https://www.readbyqxmd.com/read/27765234/characterization-of-stevia-leaves-by-lc-qtof-ms-ms-analysis-of-polar-and-non-polar-extracts
#7
M Molina-Calle, F Priego-Capote, M D Luque de Castro
Stevia is currently a well-known plant thanks to its sweeting power. Numerous studies that elucidate its composition were exclusively focused on determination of steviol and its glycosides. Untargeted analysis was applied to obtain a profile of main compounds present in extracts from Stevia (Stevia rebaudiana Bertoni) leaves using LC-MS in high resolution mode with a quadrupole-time of flight analyzer. Eighty-nine compounds were tentatively identified and classified into different families: flavonoids; quinic and caffeic acids and derivatives; diterpenoids (including steviol and glycosides); sesquiterpenoids; amino acids and derivatives; fatty amides and derivatives; fatty acids and derivatives; oligosaccharides; glycerolipids; purines; and retinoids...
March 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27765216/the-use-of-capillary-electrophoresis-with-contactless-conductivity-detection-for-sensitive-determination-of-stevioside-and-rebaudioside-a-in-foods-and-beverages
#8
Václav Pavlíček, Petr Tůma
Two electrophoretic methods with contactless conductivity detection have been developed for determination of the content of rebaudioside A and stevioside in samples of sweeteners and beverages prepared from extracts of the plant Stevia rebaudiana Bertoni. The total content of rebaudioside A and stevioside can be determined in a fused silica capillary with an inner diameter of 10μm and total length of 31.5cm in optimised background electrolyte with the composition 170mM H3BO3/LiOH (pH 9.0). The combined peak of the two glucosides is characterised by a migration time of 54s, which completely separates it from EOF...
March 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27702476/production-of-steviol-from-steviol-glucosides-using-%C3%AE-glycosidase-from-sulfolobus-solfataricus
#9
Thi Thanh Hanh Nguyen, Seong-Bo Kim, Nahyun M Kim, Choongil Kang, Byoungsang Chung, Jun-Seong Park, Doman Kim
Steviol is a diterpene isolated from the plant Stevia rebaudiana that has a potential role as an antihyperglycemic agent by stimulating insulin secretion from pancreatic beta cells and also has significant potential to diminish the renal clearance of anionic drugs and their metabolites. In this study, the lacS gene, which encodes a thermostable β-glycosidase (SSbgly) enzyme from the extremely thermoacidophillic archaeon Sulfolobus solfataricus, was cloned and expressed in E. coli Rossetta BL21(DE3)pLyS using lactose as an inducer...
November 2016: Enzyme and Microbial Technology
https://www.readbyqxmd.com/read/27649486/comparison-of-reduced-sugar-high-quality-chocolates-sweetened-with-stevioside-and-crude-stevia-green-extract
#10
Luisa Torri, Alessandra Frati, Paolino Ninfali, Stefano Mantegna, Giancarlo Cravotto, Gabriella Morini
BACKGROUND: The demand for zero and reduced-sugar food products containing cocoa is expanding continuously. The study has been designed to evaluate the feasibility of producing high-quality chocolate sweetened with a crude extract of Stevia rebaudiana (Bertoni) prepared by a green microwave-assisted water-steam extraction procedure. Seven approximately isosweet chocolate formulations were developed mixing cocoa paste, sucrose, commercial stevioside, crude green extract and maltitol in different proportions...
September 20, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27642557/gene-transcription-and-steviol-glycoside-accumulation-in-stevia-rebaudiana-under-polyethylene-glycol-induced-drought-stress-in-greenhouse-cultivation
#11
Shokoofeh Hajihashemi, Jan M C Geuns
Stevia rebaudiana is a sweet herb of the Astraceae family, which is cultivated for the natural sweeteners it contains. The aim of this study was to assess the effect of drought, simulated by the application of polyethylene glycol (5%, 10%, and 15% w/v), on the content of steviol glycosides (SVglys) and transcription levels of six genes involved in the biosynthesis of these natural sweeteners. The transcription levels of ent-kaurene synthase, ent-kaurene oxidase, ent-kaurenoic acid hydroxylase, and three UDP-dependent glycosyltransferases, UGT85C2,UGT74G1 and UGT76G1 were downregulated under polyethylene glycol treatment...
September 2016: FEBS Open Bio
https://www.readbyqxmd.com/read/27640213/docking-and-molecular-dynamics-of-steviol-glycoside-human-bitter-receptor-interactions
#12
Waldo Acevedo, Fernando González-Nilo, Eduardo Agosin
Stevia is one of the sweeteners with the greatest consumer demand because of its natural origin and minimal calorie content. Steviol glycosides (SG) are the main active compounds present in the leaves of Stevia rebaudiana and are responsible for its sweetness. However, recent in vitro studies in HEK 293 cells revealed that SG specifically activate the hT2R4 and hT2R14 bitter taste receptors, triggering this mouth feel. The objective of this study was to characterize the interaction of SG with these two receptors at the molecular level...
October 12, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27638403/rebaudioside-a-inhibits-pentylenetetrazol-induced-convulsions-in-rats
#13
Yigit Uyanikgil, Turker Cavusoglu, Huseyin A Balcıoglu, Serkan Gurgul, Volkan Solmaz, Hatice K Ozlece, Nilgun Erten, Oytun Erbas
The safety of patients with epilepsy consuming sweetening agents, which is becoming increasingly prevalent for various reasons, is a topic that should be emphasized as sensitively as it is for other diseases. Patients with epilepsy consume sweetening agents for different reasons such being diabetic or overweight. They can occasionally be exposed to sweetening agents unrestrainedly through consuming convenience food, primarily beverages. This study aimed to investigate the effects of rebaudioside A (Reb-A), which is a steviol glycoside produced from the herb Stevia rebaudiana (Bertoni), on epileptic seizures and convulsions induced by pentylenetetrazole (PTZ)...
September 2016: Kaohsiung Journal of Medical Sciences
https://www.readbyqxmd.com/read/27594889/corrigendum-to-stevioside-from-stevia-rebaudiana-bertoni-increases-insulin-sensitivity-in-3t3-l1-adipocytes
#14
Nabilatul Hani Mohd-Radzman, Wan Iryani Wan Ismail, Siti Safura Jaapar, Zainah Adam, Aishah Adam
[This corrects the article DOI: 10.1155/2013/938081.].
2016: Evidence-based Complementary and Alternative Medicine: ECAM
https://www.readbyqxmd.com/read/27516323/chemical-characterization-and-prebiotic-activity-of-fructo-oligosaccharides-from-stevia-rebaudiana-bertoni-roots-and-in-vitro-adventitious-root-cultures
#15
Sheila Mara Sanches Lopes, Mariane Grigio Francisco, Bruna Higashi, Rafaela Takako Ribeiro de Almeida, Gabriela Krausová, Eduardo Jorge Pilau, José Eduardo Gonçalves, Regina Aparecida Correia Gonçalves, Arildo José Braz de Oliveira
Stevia rebaudiana (Bertoni) is widely studied because of its foliar steviol glycosides. Fructan-type polysaccharides were recently isolated from its roots. Fructans are reserve carbohydrates that have important positive health effects and technological applications in the food industry. The objective of the present study was to isolate and characterize fructo-oligosaccharides (FOSs) from S. rebaudiana roots and in vitro adventitious root cultures and evaluate the potential prebiotic effect of these molecules...
November 5, 2016: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27513814/evaluation-of-the-antihyperglycemic-effect-of-minor-steviol-glycosides-in-normoglycemic-and-induced-diabetic-wistar-rats
#16
Irma Aranda-González, Yolanda Moguel-Ordóñez, Luis Chel-Guerrero, Maira Segura-Campos, David Betancur-Ancona
Steviol glycosides are a family of compounds found in Stevia rebaudiana Bertoni that are responsible for sweetness capacity. The antihyperglycemic effect of the two major steviol glycosides, Rebaudioside A and Stevioside, has been studied and it has been found that despite having the same common structure, only Stevioside exerts an antihyperglycemic effect. Although other steviol derivatives are found in smaller amounts (minor steviol glycosides) in S. rebaudiana, whether or not they possess antihyperglycemic activity has not been evaluated...
September 2016: Journal of Medicinal Food
https://www.readbyqxmd.com/read/27476328/a-renaissance-of-soaps-how-to-make-clear-and-stable-solutions-at-neutral-ph-and-room-temperature
#17
Stefan Wolfrum, Julien Marcus, Didier Touraud, Werner Kunz
Soaps are the oldest and perhaps most natural surfactants. However, they lost much of their importance since "technical surfactants", usually based on sulfates or sulfonates, have been developed over the last fifty years. Indeed, soaps are pH- and salt-sensitive and they are irritant, especially to the eyes. In food emulsions, although authorized, they have a bad taste, and long-chain saturated soaps have a high Krafft temperature. We believe that most or perhaps all of these problems can be solved with modern formulation approaches...
October 2016: Advances in Colloid and Interface Science
https://www.readbyqxmd.com/read/27428112/correction-to-rebaudiosides-r-and-s-minor-diterpene-glycosides-from-the-leaves-of-stevia-rebaudiana
#18
Mohamed A Ibrahim, Douglas L Rodenburg, Kamilla Alves, Wilmer H Perera, Frank R Fronczek, John Bowling, James D McChesney
No abstract text is available yet for this article.
August 26, 2016: Journal of Natural Products
https://www.readbyqxmd.com/read/27381582/antidiabetic-potential-of-bioactive-molecules-coated-chitosan-nanoparticles-in-experimental-rats
#19
Perumal Venkatachalam, Thiyagarajan Manickam, Keuk-Soo Bang, Palanivel Velmurugan, Byung-Taek Oh
The present study was carried out to examine the antidiabetic effects of chitosan nanoparticles (CNPs) loaded with (Stevia rebaudiana leaf extract-SRLE) bioactive molecules in a rat model of streptozotocin (STZ) induced diabetes mellitus. Successful crosslinking of the bioactive molecules to the chitosan nanoparticles was confirmed by Fourier Transform Infrared Spectroscopy (FTIR). The colloidal characteristics of the synthesized nanoparticles were revealed by X-ray Diffraction (XRD) analysis. Morphological analysis by Transmission Electron Microscopy (TEM) revealed that thebioactive molecule-loaded CNPs were well-dispersed and spherical or polygonal in shape with an average size of<73...
July 2, 2016: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/27378621/screening-of-recombinant-glycosyltransferases-reveals-the-broad-acceptor-specificity-of-stevia-ugt-76g1
#20
Griet Dewitte, Maarten Walmagh, Margo Diricks, Alexander Lepak, Alexander Gutmann, Bernd Nidetzky, Tom Desmet
UDP-glycosyltransferases (UGTs) are a promising class of biocatalysts that offer a sustainable alternative for chemical glycosylation of natural products. In this study, we aimed to characterize plant-derived UGTs from the GT-1 family with an emphasis on their acceptor promiscuity and their potential application in glycosylation processes. Recombinant expression in E. coli provided sufficient amounts of enzyme for the in-depth characterization of the salicylic acid UGT from Capsella rubella (UGT-SACr) and the stevia UGT from Stevia rebaudiana (UGT-76G1Sr)...
September 10, 2016: Journal of Biotechnology
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