Article
Plant Sciences
Hojjat Baroni-nezhad, Mojtaba Karimi, Hamidreza Motaghian, Fatemeh Direkvand-moghadam
Summary: Micronutrients like Copper, Iron, and Zinc do not significantly affect the growth of Stevia, but can markedly increase the content of sweet compounds such as steviol glycosides in the leaves.
JOURNAL OF PLANT NUTRITION
(2021)
Article
Agricultural Engineering
Zhuoyu Zhou, Jie Shen, Qinbing Guo, Yongmei Xia, Xueyi Hu, Xiang Liu, Jing Wu
Summary: This study investigated the enzymatic production pathway of rubusoside from stevioside, the performance of rubusoside in solubilization of vitamins, and the identification of byproducts. Rubusoside significantly enhanced the solubility of Vitamin E and Vitamin D2, showing promise for potential applications beyond just being a sweetener.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Agronomy
Asish Kumar Ghose, Siti Nor Akmar Abdullah, Muhammad Asyraf Md Hatta, Puteri Edaroyati Megat Wahab
Summary: A plant tissue culture protocol from stevia was optimized for the production of planting materials and rebaudioside A, a natural sweetener. By adjusting the culture medium and supplement concentrations, the survival rate and callus production were improved, resulting in higher yields of shoots and roots. The highest concentration of rebaudioside A was obtained using specific media conditions and correlated with the expression level of a biosynthetic gene.
Article
Biotechnology & Applied Microbiology
T. P. Magangana, M. A. Stander, N. A. Masondo, N. P. Makunga
Summary: Plants exhibit phenotypic plasticity under different environmental conditions, with the ability to produce more secondary metabolites when microenvironmental conditions are manipulated. However, responses may be dependent on species, cultivar, and genotype. In this study, in vitro plants of S. rebaudiana Bertoni were subjected to salt and drought stress, resulting in poor growth and development and reduced levels of key steviol glycosides. Additionally, the essential oil chemistry of the plants was significantly altered under stress conditions, highlighting the potential negative impact of environmental stresses on the bioactive aromatic compounds of the plants.
PLANT CELL TISSUE AND ORGAN CULTURE
(2021)
Article
Biochemistry & Molecular Biology
Karel Vives Hernandez, Jordi Moreno-Romero, Martha Hernandez de la Torre, Claudia Perez Manriquez, Darcy Rios Leal, Jaime F. Martinez-Garcia
Summary: The study compared the content of stevioside and rebaudioside A in two commonly used S. rebaudiana cultivars, Morita II and Criolla, finding significant differences between them. Enhanced expression of three genes involved in SG biosynthesis in Morita II may contribute to its higher accumulation of rebaudioside A. Light conditions can affect SG accumulation, with higher light intensity leading to increased expression of biosynthetic genes and higher levels of stevioside and rebaudioside A.
Article
Food Science & Technology
Jung-Min Park, Jung-Hoon Lee, Jong-Ho Koh, Jin-Man Kim
Summary: This study developed a method to better separate and quantify steviol glycosides in various foods, with validated accuracy and precision.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Liangliang Chen, Huayi Pan, Ruxin Cai, Yan Li, Honghua Jia, Kequan Chen, Ming Yan, Pingkai Ouyang
Summary: In this study, new steviol glycosides were enzymatically synthesized from stevioside by using plant enzymes, with rebaudioside E as the main product. The regioselectivity and stereoselectivity of the enzymes were validated, leading to the successful production of a high-intensity sweetener.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Jakub Michal Kurek, Joanna Zielinska-Wasielica, Katarzyna Kowalska, Zbigniew Krejpcio, Anna Olejnik
Summary: This study demonstrates the inhibitory effect of stevioside and steviol on adipogenesis and lipogenesis, leading to decreased lipid accumulation. Additionally, they can enhance glucose uptake in insulin-resistant cells and alleviate symptoms of insulin resistance.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Chemistry, Applied
Hye-Jin Kang, Ha-Nul Lee, Seong-Jin Hong, Bo-Ram Park, Kashif Ameer, Jeong-Yong Cho, Young-Min Kim
Summary: The study successfully synthesized glucosyl steviosides, improving their stability and showing significant advantages in the experiment. Glucosyl steviosides also exhibited lower glucose generation rates compared to enzymatically modified ST.
Article
Microbiology
Zhenxin Yan, Xueting Cao, Xiao Yang, Shida Yang, Li Xu, Xukai Jiang, Min Xiao
Summary: A novel β-glucosidase (CsBGL) was isolated from environmental microorganisms, which efficiently hydrolyzed stevioside to produce rubusoside. This enzyme could be a promising biocatalyst for the industry-scale production of rubusoside from stevioside.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Shilpa Sharma, Swati Gupta, Rohit Jain, S. L. Kothari, Sumita Kachhwaha
Summary: This study examined the effect of SiO2 nanoparticles on the morphogenesis and secondary metabolite biosynthesis potential of Stevia rebaudiana in solid and liquid culture media. The results showed that plants regenerated in liquid cultures displayed better morphological properties, while those regenerated in solid cultures experienced more stress. SiO2 NPs had a positive impact on shoot morphology in solid cultures but had no significant effect in liquid cultures. Chlorophyll and carotenoid contents were higher in solid cultures, while antioxidant activities and reb-A content were higher in liquid cultures.
PLANT CELL TISSUE AND ORGAN CULTURE
(2023)
Article
Biotechnology & Applied Microbiology
Abdelkarim Khiraoui, Mohamed Bakha, Abdelali Boulli, Aziz Hasib, Chaouki Al Faiz
Summary: Stevia rebaudiana Bertoni is a perennial herbaceous plant that produces diterpene glycosides, a powerful natural low-calorie sweetener. This study found that region and varieties have significant effects on stevia dry leaf yield, steviol glycoside content, and steviol glycoside yield, with strong interactions between them.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Nannapas Muenprasitivej, Ran Tao, Sarah Jeanne Nardone, Sungeun Cho
Summary: This study examines the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, and reveals that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in the food industry.
Article
Biochemistry & Molecular Biology
Qian Ping, Lifeng Yang, Jiejuan Jiang, Jiachen Yuan, Si Ai, Siqi Sun, Zihan Ni, Sai Yang, Zhenbo Yuan, Yijian Rao, Yan Zhang
Summary: UGT94D1 selectively glycosylated rebaudioside A to synthesize rebaudioside D2, and a cascade reaction system with sucrose synthase AtSuSy was constructed to achieve high-yield synthesis of Reb D2. This study provides a practical method for synthesizing steviol glycosides and opens up possibilities for further exploration of Reb D2.
CARBOHYDRATE RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Ruiqin Zhang, Ruiqi Tang, Jiahua Bi, Shanshan Shen, Qin Wu, Qihe Chen, Yanjun Li
Summary: The enzymatic transglycosylation of steviol glycosides using CGTase-13 demonstrated a high conversion rate of 86.1% for stevioside and 90.8% for rebaudioside A, the highest reported to date. Compared with commercial enzyme blends, the glucosylated steviol glycosides produced using CGTase-13 exhibited improved taste and sweetness properties, making it a promising option for industrial applications.
Article
Chemistry, Applied
Susie Genualdi, Shaun MacMahon, Katherine Robbins, Samantha Farris, Nicole Shyong, Lowri DeJager
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2016)
Article
Chemistry, Applied
Susan Genualdi, Nahyun Jeong, Lowri Dejager, Timothy Begley
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2017)
Article
Agriculture, Multidisciplinary
Susan Genualdi, Patricia Nyman, Lowri DeJager
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2017)
Article
Chemistry, Analytical
Katherine S. Carlos, Lowri S. de Jager
JOURNAL OF AOAC INTERNATIONAL
(2017)
Article
Chemistry, Applied
Susan Genualdi, Nahyun Jeong, Lowri DeJager
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2018)
Article
Chemistry, Applied
Katherine S. Carlos, Lowri S. de Jager, Timothy H. Begley
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2018)
Article
Chemistry, Applied
Wendy Young, Lowri DeJager
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2018)
Article
Chemistry, Applied
Katherine S. Carlos, Mascha Treblin, Lowri S. de Jager
Article
Food Science & Technology
R. Paseiro-Cerrato, L. DeJager, T. H. Begley
Article
Polymer Science
Mary Dawn Celiz, Kim M. Morehouse, Lowri S. deJager, Timothy H. Begley
POLYMER DEGRADATION AND STABILITY
(2019)
Article
Biochemistry & Molecular Biology
Rafael Paseiro-Cerrato, Lowri DeJager, Timothy H. Begley
Article
Agriculture, Multidisciplinary
Susan Genualdi, Mayara P. Matos, John B. Mangrum, Lowri DeJager
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Chemistry, Physical
Mary Dawn Celiz, Kim M. Morehouse, Lowri S. deJager, Timothy H. Begley
RADIATION PHYSICS AND CHEMISTRY
(2020)
Article
Chemistry, Applied
Katherine S. Carlos, Stephen M. Conrad, Sara M. Handy, Lowri S. de Jager
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2020)
Proceedings Paper
Food Science & Technology
Rafael Paseiro-Cerrato, Lowri DeJager, Timothy H. Begley
FOOD-BORNE TOXICANTS: FORMATION, ANALYSIS, AND TOXICOLOGY
(2019)