1
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REN J, WU Y, ZHU Z, CHEN R, ZHANG L. Biosynthesis and regulation of diterpenoids in medicinal plants. Chin J Nat Med 2022; 20:761-772. [DOI: 10.1016/s1875-5364(22)60214-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Indexed: 11/03/2022]
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2
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Tsotsou GE, Potiriadi I. A UV/Vis spectrophotometric methodology for quality control of stevia-based extracts in the food industry. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Gelinas BS, Liu Y, Tello E, Peterson DG. Untargeted LC-MS based identification of Rebaudioside A degradation products impacting flavor perception during storage. Food Chem 2022; 373:131457. [PMID: 34736072 DOI: 10.1016/j.foodchem.2021.131457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 10/17/2021] [Accepted: 10/19/2021] [Indexed: 11/04/2022]
Abstract
Untargeted LC-MS flavoromics chemical profiling was used to identify compounds predictive of Rebaudioside A (Reb A) flavor instability in an acidified beverage after 6 weeks at 35 °C. High-quality orthogonal partial least squares analysis models were developed from the chemical data and d' values from tetrad sensory panel testing with good predictive ability. The top four highly predictive compounds were selected and identified as Reb A (negatively correlated) and three Reb A degradation compounds (positively correlated), which included a rearrangement, hydration, and an epoxidation/rearrangement of Reb A, termed compounds 1, 2, and 3, respectively. The concentrations of compounds 1-3 in the aged beverages were determined to be below the sensory recognition threshold values. However, sensory recombination testing of compounds 1-3 as a tertiary mixture revealed a perceivably significant flavor change that was aligned with the aged beverage.
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Affiliation(s)
- Benjamin S Gelinas
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Yifan Liu
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Edisson Tello
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
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4
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Younes M, Aquilina G, Engel K, J Fowler P, Frutos Fernandez MJ, Fürst P, Gürtler R, Gundert‐Remy U, Husøy T, Manco M, Mennes W, Moldeus P, Passamonti S, Shah R, Waalkens‐Berendsen I, Wölfle D, Wright M, Barat JM, Degen G, Herman L, Leblanc J, Aguilera J, Giarola A, Rincon AM, Smeraldi C, Vianello G, Castle L. Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories. EFSA J 2022; 20:e07066. [PMID: 35154440 PMCID: PMC8826121 DOI: 10.2903/j.efsa.2022.7066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Abstract
The EFSA Panel on Food Additive and Flavourings (FAF) assessed the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories. Glucosylated steviol glycosides consist of a mixture of glucosylated steviol glycosides, containing 1-20 additional glucose units bound to the parent steviol glycosides. Glucosylated steviol glycosides consist of not less than 95% (on dry, dextrin-free, basis) of total steviol glycosides, comprised of glucosylated and parent steviol glycosides. Glucosylated steviol glycosides are produced via enzymatic bioconversion using cyclomaltodextrin glucanotransferase (CGTase) (EC 2.4.1.19), derived from a non-genetically modified strain of Anoxybacillus caldiproteolyticus, that catalyses the transfer of glucose from starch to steviol glycosides mixtures isolated from the dried leaves of Stevia Rebaudiana. The Panel considered that the metabolism of glucosylated steviol glycosides is sufficiently similar to the already authorised steviol glycosides, and thus, the toxicological data previously assessed by the ANS Panel for steviol glycosides (E 960) were considered to support their safety as food additive. The existing acceptable daily intake (ADI) for steviol glycosides (E 960) of 4 mg/kg body weight (bw) per day expressed as steviol can also be applied to glucosylated steviol glycosides. The Panel concluded that there is no safety concern for the use of glucosylated steviol glycosides as a new food additive at the proposed use and use levels. The Panel recommended some modifications to the specifications proposed by the applicant for glucosylated steviol glycosides with respect to the assay, the definition of the proposed new food additive and the proposed maximum limits for arsenic.
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5
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Fu Q, Chen N, Wang G, Guo R. Preparation of P(EGDMA‐
co
‐VPBA) Adsorbent and Its Application in the Separation of Steviol Glycosides. MACROMOL CHEM PHYS 2021. [DOI: 10.1002/macp.202100145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Qiaoge Fu
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan Shihezi University Shihezi Xinjiang 832003 China
| | - Nana Chen
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan Shihezi University Shihezi Xinjiang 832003 China
| | - Guanyu Wang
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan Shihezi University Shihezi Xinjiang 832003 China
| | - Ruili Guo
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan Shihezi University Shihezi Xinjiang 832003 China
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6
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Kang HJ, Lee HN, Hong SJ, Park BR, Ameer K, Cho JY, Kim YM. Synthesis and characteristics of a rebaudioside-A like compound as a potential non-caloric natural sweetener by Leuconostoc kimchii dextransucrase. Food Chem 2021; 366:130623. [PMID: 34320438 DOI: 10.1016/j.foodchem.2021.130623] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/28/2022]
Abstract
Stevioside (ST) is currently considered as a highly-demanded natural and zero-caloric replacer of sucrose with several health-promoting properties. Nonetheless, its bitter aftertaste limits its use in the food industry. Herein, glucosyl steviosides were synthesized using primarily a food-grade lactic acid bacteria, Leuconostoc kimchii dextransucrase and conversion yield (%) was 40.3%. A glucose moiety was transferred stereo-selectively to ST by α-1,6-linkage and this is the first report about obtaining rebaudioside A (Reb-A) like glucosyl stevioside-2 (STG-2). Glucosyl steviosides revealed greatly improved stability up to 120 °C and remained stable over 32.1% and 58.12% in the pH (1.4) compared with 30.55% of ST. Moreover, the glucosylated steviosides improved the stability, reaching 95% after 30 days and Reb-A like compound (STG-2) especially exhibited higher stability in commercial beverages. Furthermore, the glucosyl steviosides showed over 1.92- and 2.24-fold decreases than that of enzymatically modified ST in the glucose generation rate test.
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Affiliation(s)
- Hye-Jin Kang
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ha-Nul Lee
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Seong-Jin Hong
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 55365, Republic of Korea
| | - Kashif Ameer
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Jeong-Yong Cho
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea.
| | - Young-Min Kim
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea.
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7
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Yildiz M, Karhan M. Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100326] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Park JM, Lee JH, Koh JH, Kim JM. Pretreatment methods for analyzing steviol glycosides in diverse food samples. J Food Sci 2021; 86:3075-3081. [PMID: 34155649 DOI: 10.1111/1750-3841.15781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2020] [Revised: 04/20/2021] [Accepted: 05/03/2021] [Indexed: 11/29/2022]
Abstract
Steviol glycosides are well-known food sweeteners; their consumption has steadily increased over time. A pretreatment method was developed and validated to better separate rebaudioside A and stevioside from various protein-rich and fatty foods for quantification. This method was applied to soy sauce in liquid type and fish cake and coffee in solid type. Parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, and precision were calculated. Calibration curves were linear in the working range of 5-100 mg/l, with coefficients of determination ≥0.99. The LOD and LOQ were in the ranges of 0.16-0.39 and 0.52-1.28 mg/kg, respectively. The percentage recoveries of the fortified samples were in the 88.01%-103.09% range, and the relative standard deviation was <10%. Method validation predicted a desirable accuracy, linearity, and precision. Therefore, the developed method can be practically applied for the quantitation of steviol glycosides in various foods, including soy sauce in liquid type and fish cake and coffee in solid type.
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Affiliation(s)
- Jung-Min Park
- Department of Food Marketing and Safety, Konkuk University, Seoul, Republic of Korea
| | - Jung-Hoon Lee
- Department of Food Marketing and Safety, Konkuk University, Seoul, Republic of Korea
| | - Jong-Ho Koh
- Department of Bio-Food Analysis, Bio-Campus, Korea Polytechnic College, Chungcheongnamdo, Republic of Korea
| | - Jin-Man Kim
- Department of Food Marketing and Safety, Konkuk University, Seoul, Republic of Korea
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9
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Wang D, Chen M, Zeng X, Li W, Liang S, Lin Y. Improving the catalytic performance of Pichia pastoris whole-cell biocatalysts by fermentation process. RSC Adv 2021; 11:36329-36339. [PMID: 35492776 PMCID: PMC9043429 DOI: 10.1039/d1ra06253k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 11/03/2021] [Indexed: 11/21/2022] Open
Abstract
Whole-cell biocatalysts have a wide range of applications in many fields. However, the transport of substrates is tricky when applying whole-cell biocatalysts for industrial production. In this research, P. pastoris whole-cell biocatalysts were constructed for rebaudioside A synthesis. Sucrose synthase was expressed intracellularly while UDP-glycosyltransferase was displayed on the cell wall surface simultaneously. As an alternative method, a fermentation process is applied to relieve the substrate transport-limitation of P. pastoris whole-cell biocatalysts. This fermentation process was much simpler, more energy-saving, and greener than additional operating after collecting cells to improve the catalytic ability of whole-cell biocatalysts. Compared with the general fermentation process, the protein production capacity of cells did not decrease. Meanwhile, the activity of whole-cell biocatalysts was increased to 262%, which indicates that the permeability and space resistance were improved to relieve the transport-limitations. Furthermore, the induction time was reduced from 60 h to 36 h. The fermentation process offered significant advantages over traditional permeabilizing reagent treatment and ultrasonication treatment based on the high efficiency and simplicity. Fermentation process was applied to relieve the substrate transport-limitation of P. pastoris whole-cell biocatalysts, which was much simpler, more energy-saving and greener than c traditional permeabilizing reagent and ultrasonication treatment.![]()
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Affiliation(s)
- Denggang Wang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Panyu, Guangzhou 510006, People's Republic of China
| | - Meiqi Chen
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Panyu, Guangzhou 510006, People's Republic of China
| | - Xin Zeng
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Panyu, Guangzhou 510006, People's Republic of China
| | - Wenjie Li
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Panyu, Guangzhou 510006, People's Republic of China
| | - Shuli Liang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Panyu, Guangzhou 510006, People's Republic of China
| | - Ying Lin
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Panyu, Guangzhou 510006, People's Republic of China
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10
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Arslan Kulcan A, Karhan M. Effect of process parameters on stevioside and rebaudioside A content of stevia extract obtained by decanter centrifuge. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Asli Arslan Kulcan
- Department of Gastronomy and Culinary Arts Faculty of Art and Design Antalya AKEV University Antalya Turkey
| | - Mustafa Karhan
- Department of Food Engineering Faculty of Engineering Akdeniz University Antalya Turkey
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11
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Typek R, Dawidowicz AL, Stankevič M. Stability of stevioside in food processing conditions: unexpected recombination of stevioside hydrolysis products in ESI source. Food Chem 2020; 331:127262. [PMID: 32563799 DOI: 10.1016/j.foodchem.2020.127262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 11/25/2022]
Abstract
Stevioside is the main and the sweetest glycoside of stevia plant. It is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. This paper discusses the stability of stevioside under food processing conditions. It was found that stevioside was transformed not only to rubusoside, steviolbioside, steviol monoside and steviol but also to previously unknown stevioside α-anomer and rubusoside α-anomer. Those two identified stevioside transformation products are formed not only during the heating of acidic, neutral and alkaline stevioside standard solutions and stevia leaves suspensions in water and ethanol/water solvents but also during the processing of foods containing stevia. Apart from presenting the new compounds, the paper additionally shows that the recombination of sugar moiety with steviolbioside molecule in MS/ESI source can occur. The effect of molecule recombination in the MS source is known from the literature; however, it has not been reported previously in relation to stevioside derivatives.
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Affiliation(s)
- Rafał Typek
- Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, 20-031 Lublin, Pl. Maria Curie Sklodowska 3, Poland.
| | - Andrzej L Dawidowicz
- Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, 20-031 Lublin, Pl. Maria Curie Sklodowska 3, Poland
| | - Marek Stankevič
- Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, 20-031 Lublin, Pl. Maria Curie Sklodowska 3, Poland
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12
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Tavarini S, Clemente C, Bender C, Angelini LG. Health-Promoting Compounds in Stevia: The Effect of Mycorrhizal Symbiosis, Phosphorus Supply and Harvest Time. Molecules 2020; 25:molecules25225399. [PMID: 33218179 PMCID: PMC7698964 DOI: 10.3390/molecules25225399] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/10/2020] [Accepted: 11/16/2020] [Indexed: 11/19/2022] Open
Abstract
This work aimed to establish the synergic role of arbuscular mycorrhizal fungi (AMF) symbiosis, phosphorus (P) fertilization and harvest time on the contents of stevia secondary metabolites. Consequently, steviol glycosides (SVglys) concentration and profile, total phenols and flavonoids as well as antioxidant assays, have been assessed in inoculated and no-inoculated plants, grown with or without P supply and collected at different growth stages(69, 89 and 123 days after transplanting).The obtained results suggest that the synthesis of stevia secondary metabolites is induced and/or modulated by all the investigated variability factors. In particular, AMF symbiosis promoted total SVglys content and positively influenced the concentration of some minor compounds (steviolbioside, dulcoside A and rebaudioside B), indicating a clear effect of mycorrhizal inoculation on SVglys biosynthetic pathway. Interestingly, only the mycorrhizal plants were able to synthesize rebaudioside B. In addition, P supply provided the highest levels of total phenols and flavonoids at leaf level, together with the maximum in vitro antioxidant activities (FRAP and ORAC). Finally, the harvest time carried out during the full vegetative phase enhanced the entire composition of the phytocomplex (steviolbioside, dulcoside A, stevioside, rebaudioside A, B, C. total phenols and flavonoids). Moreover, polyphenols and SVglys appeared to be the main contributors to the in vitro antioxidant capacity, while only total phenols mostly contributed to the cellular antioxidant activity (CAA). These findings provide original information about the role played by AMF in association with P supply, in modulating the accumulation of bioactive compounds during stevia growth. At the cultivation level, the control of these preharvest factors, together with the most appropriate harvest time, can be used as tools for improving the nutraceutical value of raw material, with particular attention to its exploitation as functional ingredient for food and dietary supplements and cosmetics.
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Affiliation(s)
- Silvia Tavarini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (S.T.); (C.C.)
- NUTRAFOOD Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, 56124 Pisa, Italy
| | - Clarissa Clemente
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (S.T.); (C.C.)
| | - Cecilia Bender
- Istituto Kurz Italia S.r.l., Via Golfo dei Poeti 1/A, 43126 Parma, Italy;
| | - Luciana G. Angelini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (S.T.); (C.C.)
- NUTRAFOOD Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, 56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2218948
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13
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Morlock GE, Heil J. HI-HPTLC-UV/Vis/FLD-HESI-HRMS and bioprofiling of steviol glycosides, steviol, and isosteviol in Stevia leaves and foods. Anal Bioanal Chem 2020; 412:6431-6448. [PMID: 32328691 PMCID: PMC7442773 DOI: 10.1007/s00216-020-02618-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 03/20/2020] [Accepted: 03/25/2020] [Indexed: 12/13/2022]
Abstract
Food products and botanicals on the global market need to be investigated in a more comprehensive way to detect effects, falsifications or adulterations. This is especially true for such ones containing Stevia leaves, Stevia extracts, or steviol glycosides. A multi-imaging profiling was developed exploiting hydrophilic interaction liquid chromatography (HILIC). A minimalistic sample preparation, different mixtures of acetonitrile and water/buffer on the silica gel phase as well as derivatization reagents and optional hyphenation with high-resolution mass spectrometry were exploited. The hydrophilic interaction high-performance thin-layer chromatography (HI-HPTLC) development took 10 min for 48 analyses. It was used to screen Stevia leaf extracts and 20 different food products. For the first time, the biological and biochemical profiling of Stevia leaf products by HI-HPTLC-UV/Vis/FLD-assay pointed to 19 different bioactive compound bands found in the more natural multicomponent Stevia leaf extracts, whereas most of these activities were not existent for the steviol glycosides. The chemically isolated, purified, and EU-regulated steviol glycosides ease risk assessment and food product development. However, multipotent botanicals may have subtle impact on homeostasis via several metabolic pathways, providing benefits for the consumer's health. Analyzed side by side by means of the effect-directed profiling, their individual activity profiles were visualized as image and individual substances of importance were pointed out. Multi-imaging (comprehensive detection) plus non-targeted bioprofiling (focus on known and unknown bioactivity) allows for a fast detection of questionable product changes that occur along the global food chain and are particularly related to food safety. Graphical abstract.
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Affiliation(s)
- Gertrud E Morlock
- Institute of Nutritional Science, Chair of Food Science, and TransMIT Center for Effect-Directed Analysis, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany.
| | - Julia Heil
- Institute of Nutritional Science, Chair of Food Science, and TransMIT Center for Effect-Directed Analysis, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
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14
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Lin M, Wang F, Zhu Y. Modeled structure-based computational redesign of a glycosyltransferase for the synthesis of rebaudioside D from rebaudioside A. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107626] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Pielak M, Czarniecka-Skubina E, Głuchowski A. Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves. Foods 2020; 9:foods9030293. [PMID: 32150889 PMCID: PMC7142574 DOI: 10.3390/foods9030293] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/26/2020] [Accepted: 03/02/2020] [Indexed: 11/21/2022] Open
Abstract
The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.
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16
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Lee SH, Ko JA, Kim HS, Jo MH, Kim JS, Kim D, Cho JY, Wee YJ, Kim YM. Enzymatic Synthesis of Glucosyl Rebaudioside A and its Characterization as a Sweetener. J Food Sci 2019; 84:3186-3193. [PMID: 31589348 DOI: 10.1111/1750-3841.14821] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 08/19/2019] [Accepted: 08/24/2019] [Indexed: 02/06/2023]
Abstract
Rebaudioside A was modified via glucosylation by recombinant dextransucrase of Leuconostoc lactis EG001 in Escherichia coli BL21 (DE3), forming single O-α-D-glucosyl-(1″→6') rebaudioside A with yield of 86%. O-α-D-glucosyl-(1″→6') rebaudioside A was purified using HPLC and Diaion HP-20 and its properties were characterized for possible use as a food ingredient. Almost 98% of O-α-D-glucosyl-(1″→6') rebaudioside A was dissolved after 15 days of storage at room temperature, compared to only 11% for rebaudioside A. Compared to rebaudioside A, O-α-D-glucosyl-(1″→6') rebaudioside A showed similar or improved acidic or thermal stability in commercial drinks. Thus, O-α-D-glucosyl-(1″→6') rebaudioside A could be used as a highly pure and improved sweetener with high stability in commercial drinks. PRACTICAL APPLICATION: The proposed method can be used to generate glucosyl rebaudioside A by enzymatic glucosylation. Simple glucosyl rebaudioside A exhibited high acid/thermal stability and improved sweetener in commercialized drinks. This method can be applied to obtain high value-added bioactive compounds by enzymatic modification.
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Affiliation(s)
- So-Hyeon Lee
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Jin-A Ko
- Radiation Breeding Research Center, Advanced Radiation Technology Inst., Korea Atomic Energy Research Inst., Jeongeup, Republic of Korea
| | - Hae-Soo Kim
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Min-Ho Jo
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Joong-Su Kim
- Bio-industrial Process Research Center, Korea Research Inst. of Bioscience and Biotechnology, Jeongeup, 56212, Republic of Korea
| | - Doman Kim
- Research Inst. of Food Industrialization, Inst. of Green Bio Science & Technology, Seoul National Univ., Pyeongchang, 25354, Korea
| | - Jeong-Yong Cho
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
| | - Young-Jung Wee
- Dept. of Food Science and Technology, Yeungnam Univ., Gyeongsan, Gyeongbuk, 38541, Republic of Korea
| | - Young-Min Kim
- Dept. of Food Science & Technology, Chonnam National Univ., Gwangju, 61186, Republic of Korea
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Yang Y, Wei Y, Guo X, Qi P, Zhu H, Tang W. Glycyrrhetic acid monoglucuronide: sweetness concentration-response and molecular mechanism as a naturally high-potency sweetener. Food Sci Biotechnol 2019; 28:1187-1193. [PMID: 31275719 DOI: 10.1007/s10068-019-00559-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 12/03/2018] [Accepted: 01/14/2019] [Indexed: 01/03/2023] Open
Abstract
Glycyrrhetic acid monoglucuronide (GAM) is obtained from the natural sweetener glycyrrhizin through enzymolysis. Its sweetness concentration-response (C-R) behavior in room-temperature in water was determined using two-alternative forced choice discrimination tests. The C-R equation of resultant hyperbolic curve relating sucrose equivalent (SE, %) to GAM concentration ([GAM], mg/L) was SE = 19.6 × [GAM]/(194.8 + [GAM]). From the C-R function, Pw (2) of GAM, relative to a 2% (w/v) sucrose reference, is more than 900, which has much higher potency than its precursor glycyrrhizin. Molecular modeling showed that GAM is finely bound into protein 1EWK through conventional hydrogen bonds, π-Alkyl interactions and Van der Waals bonds, which exhibited better protein inclusion than Glycyrrhizin. Thus, GAM could be developed as a new zero-calorie, naturally high-potency sweetener.
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Affiliation(s)
- Yongan Yang
- Elion-Nature Biological Technology Co., Ltd, Nanjing, 210038 China
| | - Yuangang Wei
- Elion-Nature Biological Technology Co., Ltd, Nanjing, 210038 China
| | - Xiaonan Guo
- Elion-Nature Biological Technology Co., Ltd, Nanjing, 210038 China
| | - Pengfei Qi
- 2State Key Laboratory of Pharmaceutical Biotechnology, School of Life Sciences, Nanjing University, Nanjing, 210093 China
| | - Hailiang Zhu
- 2State Key Laboratory of Pharmaceutical Biotechnology, School of Life Sciences, Nanjing University, Nanjing, 210093 China
| | - Wenjian Tang
- Elion-Nature Biological Technology Co., Ltd, Nanjing, 210038 China.,3School of Pharmacy, Anhui Medical University, Hefei, 230032 China
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18
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Nguyen TTH, Seo C, Kwak SH, Kim J, Kang HK, Kim SB, Kim D. Enzymatic Production of Steviol Glucosides Using β-Glucosidase and Their Applications. ENZYMES IN FOOD BIOTECHNOLOGY 2019. [PMCID: PMC7149536 DOI: 10.1016/b978-0-12-813280-7.00023-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Sweet leaf, Stevia rebaudiana Bertoni, is a perennial plant species widely known for its sweet-tastingent-kaurene type diterpenoid glycosides (steviol glucosides). Steviol glucosides include rubusoside (Ru), stevioside (Ste), and rebaudioside (Reb), which have immunomodulatory capability and protective effects against hyperglycemia, hypertension, inflammation, tumors, and diarrhea. In addition, they can enhance the solubility of epotoside, liquiritin, paclitaxel, curcuminoids, quercetin, and wheat bran flavonoids, thus increasing their permeability. The hydrolysis of three glucosyl groups at positions C13 and C19 of Ste will produce steviolbioside, steviol, isosteviol, steviol mono-glucoside, or Ru. S. rebaudiana contains these hydrolyzed products in trace amounts. This chapter describes recent advances in the preparation of various steviol glycosides from Ste by using different β-glycosidases, with particular focus on their potential industrial applications as natural solubilizers of insoluble compounds. Furthermore, the reaction mechanism of β-glycosidases and their kinetic properties are summarized.
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Affiliation(s)
- Thi Thanh Hanh Nguyen
- The Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - Changseop Seo
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - So-Hyung Kwak
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - Jeesoo Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - Hee-Kyoung Kang
- Department of Biomedical Science, Chosun University, Gwangju, South Korea
| | - Seong-Bo Kim
- CJ CheilJedang, Life Ingredient and Material Research Institute, Suwon, South Korea
| | - Doman Kim
- The Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, South Korea,Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
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Comparison between Two Solid-Liquid Extraction Methods for the Recovery of Steviol Glycosides from Dried Stevia Leaves Applying a Numerical Approach. Processes (Basel) 2018. [DOI: 10.3390/pr6080105] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Abstract: Stevia rebaudiana Bertoni is a perennial shrub belonging to the Asteraceae family. The leaves contain a mixture of steviol glycosides with extraordinary sweetening properties, among which the most important are stevioside and rebaudioside A. These components have a high sweetening power, which is about 300 times that of sucrose, and a negligible calorie content. However, their extraction and purification are not easy. In this paper, the extraction technique under cyclic pressure, known as rapid solid-liquid dynamic extraction (RSLDE), was compared using a Naviglio extractor (NE) with conventional maceration. The aim was to identify an efficient and economically viable method for obtaining high amounts of steviol glycosides in a short time. Furthermore, a numerical model was set up for the solid-liquid extraction process of value-added compounds from natural sources. Several parameters must be evaluated in relation to the characteristics of the parts of the plant subjected to extraction. Therefore, since diffusion and osmosis are highly dependent on temperature, it is necessary to control the temperature of the extraction system. On the other hand, the final aim of this work was to provide a scientific and quantitative basis for RSLDE. Therefore, the results obtained from stevia extracts using the corresponding mathematical model allowed hypothesizing the application of this model to the extraction processes of other vegetable matrices.
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20
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Cai L, Nian L, Cao A, Wu W, Wang J, Wang Y, Li J. Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin. FOOD SCI TECHNOL INT 2018; 24:639-650. [DOI: 10.1177/1082013218784389] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Jelly and confectionery products are high in sugar and calories. Xylitol and stevioside are natural low-calorie sweeteners and they can be used as an alternative; however, their effects on fish gelatin are unknown. The gelatin was extracted from cod skins and added to xylitol or stevioside (0, 2, 6, 10, 14, and 20% (w/v)) to form gel products. This paper investigated how xylitol and stevioside affected the physical and rheological behaviors of fish gelatin, such as color, gel strength, texture profile analysis, storage modulus (G′), loss modulus (G″), and viscosity. Results showed that the change of color and viscosity in gel products were similar when various concentrations of xylitol or stevioside were added to the fish gelatin. But the effects of xylitol/stevioside on texture profile analysis and G′, G″ were different, which might due to the structure variation in xylitol and stevioside. The linear structure of xylitol resulted in ionic interaction, hydrogen bonding, van der Waals forces, and hydrophobic association between xylitol and fish gelatin. Therefore, xylitol is a promising sweetener substitute, which was probably related to its greater solubility and number of –OH groups.
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Affiliation(s)
- Luyun Cai
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Linyu Nian
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Ailing Cao
- Xiaoshan Entry-Exit Inspection and Quarantine Bureau, Hangzhou, China
| | - Wenjin Wu
- Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Jing Wang
- China Rural Technology Development Center, Beijing, China
| | - Yanbo Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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21
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Sakkas VA, Sarro M, Kalaboka M, Santoro V, Albanis T, Calza P, Medana C. Evaluating the photocatalytic treatment of stevioside by TiO 2 in different aqueous matrices and identification of transformation products. THE SCIENCE OF THE TOTAL ENVIRONMENT 2017; 607-608:568-577. [PMID: 28709091 DOI: 10.1016/j.scitotenv.2017.07.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 06/30/2017] [Accepted: 07/02/2017] [Indexed: 06/07/2023]
Abstract
The present study reports the photocatalytic transformation of stevioside, under simulated solar irradiation using TiO2 as a photocatalyst. As a tool of investigating the effect of various aqueous matrices, as well as, the initial stevioside concentration on the variation of the photocatalytic efficiency, a fully nested experimental design was employed. A significant impact on the degradation rate of the sweetener was observed: degradation rate decreases in the order distilled water>river water>lake water, attributed to the increased natural organic matter content of the respective natural water samples. Moreover, the investigation has involved the identification of intermediate compounds, as well as the assessment of mineralization and toxicity evaluation. More than one hundred unknown transformation products, most of them in the form of several isobaric species, were identified. By employing accurate mass determination, we were able to attribute an empirical formula to each species and through MSn analyses we were capable to distinguish several isobaric species. The overall transformation mechanism was assessed and involved the hydroxylation/oxidation of the molecule and the subsequent loss of the glucose units bound to the parent compound.
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Affiliation(s)
- V A Sakkas
- Department of Chemistry, Laboratory of Analytical Chemistry, Ioannnina 45 110, Greece
| | - M Sarro
- Department of Chemistry, Via Giuria 5, 10125 Torino, Italy
| | - M Kalaboka
- Department of Chemistry, Laboratory of Analytical Chemistry, Ioannnina 45 110, Greece
| | - V Santoro
- Department of Molecular Biotechnology and Health Sciences, Via Giuria 5, 10125 Torino, Italy
| | - T Albanis
- Department of Chemistry, Laboratory of Analytical Chemistry, Ioannnina 45 110, Greece
| | - P Calza
- Department of Chemistry, Via Giuria 5, 10125 Torino, Italy.
| | - C Medana
- Department of Molecular Biotechnology and Health Sciences, Via Giuria 5, 10125 Torino, Italy
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22
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Oehme A, Wüst M, Wölwer-Rieck U. Steviol glycosides are not altered during commercial extraction and purification processes. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13494] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anne Oehme
- Institute of Nutrition and Food Sciences; Bioanalytics/Food Chemistry; Rheinische Friedrich-Wilhelms-Universität Bonn; 53115 Bonn Germany
| | - Matthias Wüst
- Institute of Nutrition and Food Sciences; Bioanalytics/Food Chemistry; Rheinische Friedrich-Wilhelms-Universität Bonn; 53115 Bonn Germany
| | - Ursula Wölwer-Rieck
- Institute of Nutrition and Food Sciences; Bioanalytics/Food Chemistry; Rheinische Friedrich-Wilhelms-Universität Bonn; 53115 Bonn Germany
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23
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Pavlíček V, Tůma P. The use of capillary electrophoresis with contactless conductivity detection for sensitive determination of stevioside and rebaudioside A in foods and beverages. Food Chem 2017; 219:193-198. [DOI: 10.1016/j.foodchem.2016.09.135] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Revised: 08/02/2016] [Accepted: 09/21/2016] [Indexed: 10/21/2022]
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24
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Zhang J, Bell LN. Stability of the Stevia-Derived Sweetener Rebaudioside A in Solution as Affected by Ultraviolet Light Exposure. J Food Sci 2017; 82:897-903. [DOI: 10.1111/1750-3841.13667] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 01/27/2017] [Accepted: 01/30/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Jiewen Zhang
- Food Science Program, Dept. of Poultry Science; Auburn Univ.; Auburn AL 36849 U.S.A
- Entech Instruments, Inc.; 2207 Agate Court Simi Valley CA 93065 U.S.A
| | - Leonard N. Bell
- Food Science Program, Dept. of Poultry Science; Auburn Univ.; Auburn AL 36849 U.S.A
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25
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Ren HP, Yin XY, Yu HY, Xiao HF. Stevioside induced cytotoxicity in colon cancer cells via reactive oxygen species and mitogen-activated protein kinase signaling pathways-mediated apoptosis. Oncol Lett 2017; 13:2337-2343. [PMID: 28454400 PMCID: PMC5403622 DOI: 10.3892/ol.2017.5744] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Accepted: 12/20/2016] [Indexed: 11/16/2022] Open
Abstract
The role of mitogen-activated protein kinase (MAPK) signaling pathways in cell growth and differentiation has been well established. The present study aimed to investigate the anti-proliferative effect of stevioside on human colon cancer HT-29 cells. Additionally, the effect of stevioside on cell cycle arrest and MAPK signaling pathways in HT-29 cells was explored. Stevioside was observed to significantly inhibit cancer cell growth at a dose of 5 µM at 48 and 72 h. A dose-dependent increase in the apoptosis rate was observed with cell cycle arrest at G2/M phase. In addition, caspase-9 and caspase-3 activity also increased. An increase in reactive oxygen species (ROS) production and a decrease in the mitochondrial membrane potential indicated that the mitochondrial-mediated intrinsic pathway is responsible for apoptotic activity. These results were additionally verified by the elevated expression level of phosphorylated p38 and extracellular signal-regulated kinase mitogen-activated protein kinases (MAPKs). Additionally, by inhibiting ROS production and MAPK activation, the antiproliferative effect of stevioside was suppressed, confirming the hypothesis that ROS and MAPK proteins induce apoptosis in human colon cancer HT-29 cells.
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Affiliation(s)
- Hai-Peng Ren
- Department of Oncology, Weifang People's Hospital of Shandong Province, Weifang, Shandong 261041, P.R. China
| | - Xiao-Yan Yin
- Weifang Kuiwen District Family Planning of Health Inspection Team, Weifang, Shandong 261041, P.R. China
| | - Hai-Ying Yu
- Department of Oncology, Weifang People's Hospital of Shandong Province, Weifang, Shandong 261041, P.R. China
| | - Hai-Feng Xiao
- Department of Oncology, Weifang People's Hospital of Shandong Province, Weifang, Shandong 261041, P.R. China
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26
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Shah R, de Jager LS. Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
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27
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Abstract
The isolation, structure elucidation, chemistry, biosynthesis and biological activity of the sweet steviol glycosides from Stevia rebaudiana, are reviewed.
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28
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Ko JA, Nam SH, Park JY, Wee Y, Kim D, Lee WS, Ryu YB, Kim YM. Synthesis and characterization of glucosyl stevioside using Leuconostoc dextransucrase. Food Chem 2016; 211:577-82. [DOI: 10.1016/j.foodchem.2016.05.046] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 04/15/2016] [Accepted: 05/09/2016] [Indexed: 11/28/2022]
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29
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Gerwig GJ, Te Poele EM, Dijkhuizen L, Kamerling JP. Stevia Glycosides: Chemical and Enzymatic Modifications of Their Carbohydrate Moieties to Improve the Sweet-Tasting Quality. Adv Carbohydr Chem Biochem 2016; 73:1-72. [PMID: 27816105 DOI: 10.1016/bs.accb.2016.05.001] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
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. These undesirable properties may be reduced or eliminated by modifying the carbohydrate moieties of the steviol glycosides. A promising procedure is to subject steviol glycosides to enzymatic glycosylation, thereby introducing additional monosaccharide residues into the molecules. Depending on the number and positions of the monosaccharide units, the taste quality and sweetness potency of the compounds will vary. Many studies have been performed already, and this review summarizes the structures of native steviol glycosides and the recent data of modifications of the carbohydrate moieties that have been published to provide an overview of the current progress.
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Affiliation(s)
- Gerrit J Gerwig
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Evelien M Te Poele
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Johannis P Kamerling
- Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
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30
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Chen B, Li R, Chen X, Yang S, Li S, Yang K, Chen G, Ma X. Purification and Preparation of Rebaudioside A from Steviol Glycosides Using One-Dimensional Hydrophilic Interaction Chromatography. J Chromatogr Sci 2016; 54:1408-14. [PMID: 27252356 DOI: 10.1093/chromsci/bmw093] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Indexed: 11/13/2022]
Affiliation(s)
- Bin Chen
- Chemical Engineering Research Center of the Ministry of Education for Advanced Use Technology of Shanbei Energy, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi Province 710069, PR China
| | - Rong Li
- Chemical Engineering Research Center of the Ministry of Education for Advanced Use Technology of Shanbei Energy, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi Province 710069, PR China
| | - Xiaohui Chen
- Chemical Engineering Research Center of the Ministry of Education for Advanced Use Technology of Shanbei Energy, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi Province 710069, PR China
| | - Sai Yang
- Chemical Engineering Research Center of the Ministry of Education for Advanced Use Technology of Shanbei Energy, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi Province 710069, PR China
| | - Shuguang Li
- Chemical Engineering Research Center of the Ministry of Education for Advanced Use Technology of Shanbei Energy, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi Province 710069, PR China
| | - Kaidi Yang
- School of Natural and Applied Sciences, Northwestern Polytechnical University, Xi'an, Shaanxi Province 710072, PR China
| | - Guoliang Chen
- Chemical Engineering Research Center of the Ministry of Education for Advanced Use Technology of Shanbei Energy, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi Province 710069, PR China
| | - Xiaoxun Ma
- Chemical Engineering Research Center of the Ministry of Education for Advanced Use Technology of Shanbei Energy, School of Chemical Engineering, Northwest University, Xi'an, Shaanxi Province 710069, PR China
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31
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Hosseini S, Goli SAH, Keramat J. Production and characterization of low-calorie orange nectar containing stevioside. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6365-6374. [PMID: 26396381 PMCID: PMC4573125 DOI: 10.1007/s13197-015-1739-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/05/2015] [Accepted: 01/12/2015] [Indexed: 06/05/2023]
Abstract
The study was carried out to produce and characterize a low-calorie orange nectar using response surface methodology (RSM). To optimize the formulation, three different levels of independent variables; sugar, stevioside and pectin and two responses of Brix and viscosity were selected. In the optimum formulation, sugar content reduced to 70 % (compared to control sample) using stevioside and pectin with maximum levels of 0.06 and 0.03 %, respectively. Physicochemical properties of optimal and control samples were determined at refrigerated (4 °C) and ambient (25 °C) temperatures for 2 months. At refrigerator, the reduction rate for stevioside was 5 % while a decrease of 18 % was observed at ambient temperature. The vitamin C content in low-calorie orange nactar was 13.4 % higher than control sample at both temperatures. Thus the production of low-calorie orange nectar using stevioside could be industrially feasible and recommended to people who looking for dietetic foods.
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Affiliation(s)
- Samane Hosseini
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Javad Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
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32
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Wang Y, Chen L, Li Y, Li Y, Yan M, Chen K, Hao N, Xu L. Efficient enzymatic production of rebaudioside A from stevioside. Biosci Biotechnol Biochem 2015; 80:67-73. [PMID: 26264414 DOI: 10.1080/09168451.2015.1072457] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Stevioside and rebaudioside A are the chief diterpene glycosides present in the leaves of Stevia rebaudiana. Rebaudioside A imparts a desirable sweet taste, while stevioside produces a residual bitter aftertaste. Enzymatic synthesis of rebaudioside A from stevioside can increase the ratio of rebaudioside A to stevioside in steviol glycoside products, providing a conceivable strategy to improve the organoleptic properties of steviol glycoside products. Here, we demonstrate the efficient conversion of stevioside to rebaudioside A by coupling the activities of recombinant UDP-glucosyltransferase UGT76G1 from S. rebaudiana and sucrose synthase AtSUS1 from Arabidopsis thaliana. The conversion occurred via regeneration of UDP-glucose by AtSUS1. UDP was applicable as the initial material instead of UDP-glucose for UDP-glucose recycling. The amount of UDP could be greatly reduced in the reaction mixture. Rebaudioside A yield in 30 h with 2.4 mM stevioside, 7.2 mM sucrose, and 0.006 mM UDP was 78%.
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Affiliation(s)
- Yu Wang
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Liangliang Chen
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Yan Li
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Yangyang Li
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Ming Yan
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Kequan Chen
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Ning Hao
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
| | - Lin Xu
- a College of Biotechnology and Pharmaceutical Engineering , Nanjing Tech University , Nanjing , China
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33
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Woźniak Ł, Marszałek K, Skąpska S. Influence of steviol glycosides on the stability of vitamin C and anthocyanins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11264-11269. [PMID: 25376304 DOI: 10.1021/jf504001t] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A high level of sweetness and health-promoting properties make steviol glycosides an interesting alternative to sugars or artificial sweeteners. The radical oxygen species scavenging activity of these compounds may influence the stability of labile particles present in food. Model buffer solutions containing steviol glycosides, a selected food antioxidant (vitamin C or anthocyanins), and preservative were analyzed during storage. The addition of steviol glycosides at concentrations of 50, 125, and 200 mg/L increased the stability of both ascorbic and dehydroascorbic acid (degradation rates decreased up to 3.4- and 4.5-fold, respectively); the effect was intensified by higher sweetener concentrations and higher acidity of the solutions. Glycosides used alone did not affect the stability of anthocyanins; however, they enhanced the protective effect of sugars; half-life times increased by ca. 33% in the presence of sucrose (100 g/L) and by ca. 52% when both sucrose (100 g/L) and glycosides (total 200 mg/L) were used. Steviol glycosides concentrations remained stable during experiments.
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Affiliation(s)
- Łukasz Woźniak
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology , 36 Rakowiecka Street, 02-532 Warsaw, Poland
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34
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Ba J, Zhang N, Yao L, Ma N, Wang C. Separation of Rebaudiana A from Steviol glycoside using a polymeric adsorbent with multi-hydrogen bonding in a non-aqueous system. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 971:141-9. [PMID: 25305561 DOI: 10.1016/j.jchromb.2014.09.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Revised: 08/12/2014] [Accepted: 09/07/2014] [Indexed: 10/24/2022]
Abstract
Rebaudioside A (RA) and stevioside (SS) are the primary effective glycoside components in Stevia Rebaudiana. The RA glycoside is sweeter, and it tastes similarly to sucrose. Because extracts with a high RA content can be used as natural sweeteners for food additives approved by the FAO and FDA, RA should generate high market demand. In this study, an efficient method for separating RA was established based on the synergistic multi-hydrogen bonding interaction between a polymeric adsorbent and the RA glycoside. To overcome the destruction of the hydrophobic affinity required for the selective adsorption of RA, an innovative non-aqueous environment was established for adsorption and separation. To this end, an initial polymeric adsorbent composed of a glycidyl methacrylate and trimethylolpropane trimethacrylate (GMA-co-TMPTMA) copolymer matrix was synthesized, and polyethylene polyamine was employed as a functional reagent designed to react with the epoxy group on GME-co-TMPTMA to form a highly selective macroporous adsorbent. The effects of the different functional reagents and the solvent polarity on the adsorption selectivity for RA and SS, respectively, were investigated. Matching the structure of the polyethylene polyamine and sugar ligand on the glycoside molecule was essential in ensuring that the maximum synergistic interaction between adsorbent and adsorbate would be achieved. Moreover, the hydrogen-bonding force was observed to increase when the polarity of the adsorption solvent decreased. Therefore, among the synthesized macroporous polymeric adsorbents, the GTN4 adsorbent-bonding tetraethylenepentamine functional group provided the best separation in an n-butyl alcohol solution. Under the optimized gradient elution conditions, RA and SS can be effectively separated, and the contents of RA and SS increased from 33.5% and 51.5% in the initial crude extract to 95.4% and 78.2% after separation, respectively. Compared to conventional methods, the adsorption-desorption process is more advanced due to its procedural simplicity, low cost and adaptability for industrial production.
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Affiliation(s)
- Jing Ba
- Key Laboratory of Functional Polymer Materials, Ministry of Education, Institute of Polymer Chemistry, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China
| | - Na Zhang
- Key Laboratory of Functional Polymer Materials, Ministry of Education, Institute of Polymer Chemistry, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China
| | - Lijuan Yao
- Key Laboratory of Functional Polymer Materials, Ministry of Education, Institute of Polymer Chemistry, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China
| | - Ning Ma
- Key Laboratory of Functional Polymer Materials, Ministry of Education, Institute of Polymer Chemistry, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China
| | - Chunhong Wang
- Key Laboratory of Functional Polymer Materials, Ministry of Education, Institute of Polymer Chemistry, Collaborative Innovation Center of Chemical Science and Engineering, Nankai University, Tianjin 300071, China.
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Morlock GE, Meyer S, Zimmermann BF, Roussel JM. High-performance thin-layer chromatography analysis of steviol glycosides in Stevia formulations and sugar-free food products, and benchmarking with (ultra) high-performance liquid chromatography. J Chromatogr A 2014; 1350:102-11. [PMID: 24873964 DOI: 10.1016/j.chroma.2014.05.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 05/05/2014] [Accepted: 05/06/2014] [Indexed: 10/25/2022]
Abstract
A high-performance TLC (HPTLC) method was newly developed and validated for analysis of 7 steviol glycosides in 6 different types of food and Stevia formulations. After a minimized one-step sample preparation, 21 samples were developed in parallel, allowing an effective food screening. Depending on the sample application volume, the method was suited to analyze food sample concentrations in the mg/kg range. LOQs of stevioside in natural yoghurt matrix spiked at 0.02, 0.13 and 0.2% were determined by the calibration curve method to be 12ng/band (peak height). ANOVA was successfully passed to prove data homogeneity in the working range (30-600ng/band). The accuracy (recovery tolerance limit, 92-120%), repeatability (3.1-5.4%) and intermediate precision (4.0-8.4%) were determined for stevioside in milk-based matrix including sample preparation and recovery rates at 3 different concentration levels. For the first time, the recording of HPTLC-ESI-MS spectra via the TLC-MS Interface was demonstrated for rebaudioside A. HPTLC contents for rebaudioside A were compared with results of two (U)HPLC methods. The running costs and analysis time of the three different methods were discussed in detail with regard to screening of food products.
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Affiliation(s)
- Gertrud E Morlock
- Institute of Nutritional Science, Chair of Food Science, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany.
| | - Stephanie Meyer
- Institute of Nutritional Science, Chair of Food Science, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
| | - Benno F Zimmermann
- Institute of Nutrition and Food Sciences, University of Bonn, Römerstr. 164, 53117 Bonn, Germany; Institut Prof. Dr. Georg Kurz GmbH, Eupener Str. 161, 50933 Köln, Germany
| | - Jean-Marc Roussel
- Analytical Methods Development and Validation Consulting, Chemin Saint Jacques, 13100 Le Tholonet, France
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Wölwer-Rieck U, May B, Lankes C, Wüst M. Methylerythritol and mevalonate pathway contributions to biosynthesis of mono-, sesqui-, and diterpenes in glandular trichomes and leaves of Stevia rebaudiana Bertoni. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2428-35. [PMID: 24579920 DOI: 10.1021/jf500270s] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The biosynthesis of the diterpenoid steviol glycosides rebaudioside A and stevioside in nonrooted cuttings of Stevia rebaudiana was investigated by feeding experiments using the labeled key precursors [5,5-(2)H2]-mevalonic acid lactone (d2-MVL) and [5,5-(2)H2]-1-deoxy-d-xylulose (d2-DOX). Labeled glycosides were extracted from the leaves and stems and were directly analyzed by LC-(-ESI)-MS/MS and by GC-MS after hydrolysis and derivatization of the resulting isosteviol to the corresponding TMS-ester. Additionally, the incorporation of the proffered d2-MVL and d2-DOX into volatile monoterpenes, sesquiterpenes, and diterpenes in glandular trichomes on leaves and stems was investigated by headspace-solid phase microextraction-GC-MS (HS-SPME-GC-MS). Incorporation of the labeled precursors indicated that diterpenes in leaves and monoterpenes and diterpenes in glandular trichomes are predominately biosynthesized via the methylerythritol phosphate (MEP) pathway, whereas both the MEP and mevalonate (MVA) pathways contribute to the biosynthesis of sesquiterpenes at equal rates in glandular trichomes. These findings give evidence for a transport of MEP pathway derived farnesyl diphosphate precursors from plastids to the cytosol. Contrarily, the transport of MVA pathway derived geranyl diphosphate and geranylgeranyl diphosphate precursors from the cytosol to the plastid is limited.
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Affiliation(s)
- Ursula Wölwer-Rieck
- Institute of Nutrition and Food Sciences, Chair of Bioanalytics/Food Chemistry, Rheinische Friedrich-Wilhelms-Universität Bonn , Endenicher Allee 11-13, 53115 Bonn, Germany
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Lv XH, Kuang PQ, Yuan QP, Liang H, Zheng GQ. Preparative separation of steviol glycosides fromStevia rebaudianabertoni by macroporous resin and preparative HPLC. ACTA CHROMATOGR 2014. [DOI: 10.1556/achrom.26.2014.1.10] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Li S, Chen T, Dong S, Xiong Y, Wei H, Xu F. The Effects of Rebaudioside A on Microbial Diversity in Mouse Intestine. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.459] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Yang X, Lu Y, Hu G. Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.804123] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Gong Q, Bell LN. Degradation kinetics of rebaudioside A in various buffer solutions. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12241] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qianyun Gong
- Department of Poultry Science; Food Science Program; Auburn University; Auburn AL 36849 USA
| | - Leonard N. Bell
- Department of Poultry Science; Food Science Program; Auburn University; Auburn AL 36849 USA
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Puri M. “Extraction and safety of stevioside”; Response to the article “Stevia rebaudiana Bertoni, source of a high potency natural sweetener: a comprehensive review on the biochemical, nutritional and functional aspects”. Food Chem 2012; 135:1861-2; author reply 1784. [DOI: 10.1016/j.foodchem.2012.06.080] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Shah R, De Jager LS, Begley TH. Simultaneous determination of steviol and steviol glycosides by liquid chromatography-mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1861-71. [DOI: 10.1080/19440049.2012.725946] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Jooken E, Amery R, Struyf T, Duquenne B, Geuns J, Meesschaert B. Stability of steviol glycosides in several food matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10606-10612. [PMID: 23020306 DOI: 10.1021/jf302261j] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
As steviol glycosides are now allowed as a food additive in the European market, it is important to assess the stability of these steviol glycosides after they have been added to different food matrices. We analyzed and tested the stability of steviol glycosides in semiskimmed milk, soy drink, fermented milk drink, ice cream, full-fat and skimmed set yogurt, dry biscuits, and jam. The fat was removed by centrifugation from the dairy and soy drink samples. Proteins were precipitated by the addition of acetonitrile and also removed by centrifugation. Samples of jam were extracted with water. Dry biscuits were extracted with ethanol. The resulting samples were concentrated with solid-phase extraction and analyzed by high-performance liquid chromatography on a C18 stationary phase and a gradient of acetonitrile/aqueous 25 mM phosphoric acid. The accuracy was checked using a standard addition on some samples. For assessing the stability of the steviol glycosides, samples were stored in conditions relevant to each food matrix and analyzed periodically. The results indicate that steviol glycosides can be analyzed with good precision and accuracy in these food categories. The recovery was between 96 and 103%. The method was also validated by standard addition, which showed excellent agreement with the external calibration curve. No sign of decomposition of steviol glycosides was found in any of the samples.
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Affiliation(s)
- Etienne Jooken
- Chemistry Department, KHBO, Zeedijk 101, B-8400 Oostende, Belgium.
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Rao AB, Reddy GR, Ernala P, Sridhar S, Ravikumar YVL. An improvised process of isolation, purification of steviosides fromStevia rebaudianaBertoni leaves and its biological activity. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03134.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adari B. Rao
- Organic Chemistry Division; Indian Institute of Chemical Technology; Hyderabad-7; India
| | - Goka R. Reddy
- Organic Chemistry Division; Indian Institute of Chemical Technology; Hyderabad-7; India
| | - Prasad Ernala
- Organic Chemistry Division; Indian Institute of Chemical Technology; Hyderabad-7; India
| | - Sundergopal Sridhar
- Chemical Engineering Division; Indian Institute of Chemical Technology; Hyderabad-7; India
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Large-scale profiling of diterpenoid glycosides from Stevia rebaudiana using ultrahigh performance liquid chromatography/tandem mass spectrometry. Anal Bioanal Chem 2012; 403:2683-90. [DOI: 10.1007/s00216-012-6071-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2012] [Revised: 04/20/2012] [Accepted: 04/21/2012] [Indexed: 10/28/2022]
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Cadena RS, Bolini HMA. Ideal and relative sweetness of high intensity sweeteners in mango nectar. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02932.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Wölwer-Rieck U. The leaves of Stevia rebaudiana (Bertoni), their constituents and the analyses thereof: a review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:886-895. [PMID: 22250765 DOI: 10.1021/jf2044907] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The plant Stevia rebaudiana is well-known due to the sweet-tasting ent-kaurene diterpenoid glycosides. Stevioside and rebaudioside A are the most abundant and best analyzed, but more than 30 additional steviol glycosides have been described in the scientific literature to date. Most of them were detected in the last two years. This paper reviews these new compounds and provides an overview about novel trends in their determination, separation, analysis, detection, and quantification. The detection and analysis of further constituents such as nonglycosidic diterpenes, flavonoids, chlorogenic acids, vitamins, nutrients, and miscellaneous minor compounds in the leaves of Stevia rebaudiana are reviewed as well. A critical review of the antioxidant capacity of Stevia leaves and its analysis is also included. These different aspects are discussed in consideration of the scientific literature of the last 10 years.
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Affiliation(s)
- Ursula Wölwer-Rieck
- Department of Nutrition and Food Sciences, Food Chemistry/Bioanalytics, Rheinische Friedrich-Wilhelms-Universität Bonn, Bonn, Germany.
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Rao AB, Prasad E, Sridhar GRS, Ravikumar YVL. Simple extraction and membrane purification process in isolation of steviosides with improved organoleptic activity. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/abb.2012.34048] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bernal J, Ares AM, Pól J, Wiedmer SK. Hydrophilic interaction liquid chromatography in food analysis. J Chromatogr A 2011; 1218:7438-52. [DOI: 10.1016/j.chroma.2011.05.004] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2011] [Revised: 05/02/2011] [Accepted: 05/03/2011] [Indexed: 12/01/2022]
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