Stevia rebaudiana, a perennial herb from the Asteraceae family, is known to the scientific world for its sweetness and steviol glycosides (SGs). SGs are the secondary metabolites responsible for the sweetness of Stevia. They are synthesized by SG biosynthesis pathway operating in the leaves. Most of the genes encoding the enzymes of this pathway have been cloned and characterized from Stevia. Out of various SGs, stevioside and rebaudioside A are the major metabolites. SGs including stevioside have also been synthesized by enzymes and microbial agents. These are non-mutagenic, non-toxic, antimicrobial, and do not show any remarkable side-effects upon consumption. Stevioside has many medical applications and its role against diabetes is most important. SGs have made Stevia an important part of the medicinal world as well as the food and beverage industry. This article presents an overview on Stevia and the importance of SGs.

Steviol Glycosides from Stevia: Biosynthesis Pathway Review and their Application in Foods and Medicine

Stevia rebaudiana is a remarkable South American plant that has become widely used in certain parts of the world as a natural sweetening agent and dietary supplement. Purified extracts of S. rebaudiana have been used as sweeteners and flavor enhancers in the food industry in Japan for over a quarter of a century, and have been found to be up to 300 times sweeter than sucrose.This comprehensive volume provides reviews on the botany, ethnobotany, and chemical constituents of the genus Stevia and examines the chemical synthesis of such compounds as steviol and stevioside. The perceived safety of these compounds has become somewhat controversial in recent years, and a thorough consideration of the pharmacology and biological activity is provided. The final two chapters offer some insight into the various applications of S. rebaudiana extracts and stevioside in Japan and Korea, the two countries with the most extensive use of these food additives at present.Containing numerous up to date references, the book will appeal to a wide segment of the scientific community at all levels, especially those in the fields of natural products, pharmacy, pharmacognosy, plant science, agriculture and the food and beverages industry.

Stevia: the genus Stevia.

The ent-kaurene type of diterpenoid glycosides are typically the characteristics of leaves of Stevia rebaudiana Bertoni, the plant with sweet leaves Relative to sucrose, the potent sweetness intensities of these glycosides have projected them as cost effective sucrose substitute In the present paper, the structural and physicochemical features of ent-kaurene glycosides of Stevia along with an insight into the structure-sweetness relationship are presented Despite their age-old widespread use in several parts of the world, there still remains certain concern regarding safety profile of these glycosides Henceforth, the pharmacokinetic, pharmacological and toxicological evaluation of ent-kaurene glycosides is reviewed

/pdf/chemistry-and-in-vivo-profile-of-ent-kaurene-glycosides-of-3b44cctd55.pdf

Chemistry and in vivo profile of ent-kaurene glycosides of Stevia rebaudiana Bertoni—An overview

Steviol glycosides from the leaves of the plant Stevia rebaudiana are high-potency natural sweeteners but suffer from a lingering bitterness. The Lactobacillus reuteri 180 wild-type glucansucrase Gtf180-ΔN, and in particular its Q1140E-mutant, efficiently α-glucosylated rebaudioside A (RebA), using sucrose as donor substrate. Structural analysis of the products by MALDI-TOF mass spectrometry, methylation analysis and NMR spectroscopy showed that both enzymes exclusively glucosylate the Glc(β1→C-19 residue of RebA, with the initial formation of an (α1→6) linkage. Docking of RebA in the active site of the enzyme revealed that only the steviol C-19 β-D-glucosyl moiety is available for glucosylation. Response surface methodology was applied to optimize the Gtf180-ΔN-Q1140E-catalyzed α-glucosylation of RebA, resulting in a highly productive process with a RebA conversion of 95% and a production of 115 g/L α-glucosylated products within 3 h. Development of a fed-batch reaction allowed further suppression of α-glucan synthesis which improved the product yield to 270 g/L. Sensory analysis by a trained panel revealed that glucosylated RebA products show a significant reduction in bitterness, resulting in a superior taste profile compared to RebA. The Gtf180-ΔN-Q1140E glucansucrase mutant enzyme thus is an efficient biocatalyst for generating α-glucosylated RebA variants with improved edulcorant/organoleptic properties.

https://biblio.ugent.be/publication/8546703/file/8571213.pdf

Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste

Transglycosylation specificity of glycosyl donors in transglycosylation of stevioside catalysed by cyclodextrin glucanotransferase

1, 4-α-Glucosylation at the 13-O-glycosyl moiety of stevioside (S) and rubusoside (RU) results in a significant increase of sweetness. Saponification of the 19-COO-β-glucosyl linkage of S and RU yielded steviolbioside (SB) (=13-O-β-sophorosyl-steviol) and steviolmonoside (SM) (=13-O-β-glucosyl-steviol), respectively, both of which are poorly soluble in an acetate buffer. It was found that the solubilities of SM and SB in the buffer solution were remarkably increased in the presence of γ-cyclodextrin (γ-CD). SB was solubilized in the buffer solution with the aid of γ-CD, and the solution was subjected to 1, 4-α-transglucosylation by using a cyclodextrin glucanotransferase-starch system to give a mixture of products which were glucosylated at the 13-O-glycosyl moiety. This mixture was acetylated, and the acetate was subjected to chemical β-glucosylation of 19-COOH followed by deacetylation to afford compounds which have superior sweetness to S. In the same way, derivatives with superior sweetness were selectively prepared from RU through SM.

Solubilization of Steviolbioside and Steviolmonoside with γ-Cyclodextrin and Its Application to Selective Syntheses of Better Sweet Glycosides from Stevioside and Rubusoside

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Solubilization of Steviolbioside and Steviolmonoside with γ-Cyclodextrin and Its Application to Selective Syntheses of Better Sweet Glycosides from Stevioside and Rubusoside