Results 201 to 210 of about 3,983 (230)

A comparative study on physicochemical and micellar solubilization performance between monoglucosyl rebaudioside A and rebaudioside A

Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDRebaudioside A (RA) and its monoglucosyl derivative, as like rebaudioside D (RD) are the most popular stevia glycosides but possess poor solubility in water, which limited their application as edible surfactants, the applications as in micellar solubilization and drug delivery.
Tongtong Zhang, Khaing zar Myint, Yongmei Xia, Jing Wu   +3 more
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Subchronic toxicity of rebaudioside A

Food and Chemical Toxicology, 2008
The safety of the stevia-derived sweetener, rebaudioside A (CAS No. 58543-16-1), was evaluated in two oral toxicity studies. In a 4-week study, Wistar rats were administered rebaudioside A at dietary concentrations of 0, 25,000, 50,000, 75,000 and 100,000ppm. The NOAEL, including an evaluation of testes histopathology, was determined to be 100,000 ppm.
Leslie L, Curry, Ashley, Roberts
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In vitro metabolism of rebaudioside E under anaerobic conditions: Comparison with rebaudioside A

Regulatory Toxicology and Pharmacology, 2015
The hydrolysis of the steviol glycosides rebaudioside (Reb) A and E, as well as steviolbioside (a metabolic intermediate) to steviol was evaluated in vitro using human fecal homogenates from healthy Caucasian and Asian donors. Incubation of each of the Rebs in both groups resulted in a rapid hydrolysis to steviol.
Sidd, Purkayastha, Sachin, Bhusari, George, Pugh, Xiaowei, Teng, David, Kwok, Stanley M, Tarka   +5 more
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Impact of rebaudioside A degradation compounds on flavor perception

Food Research International, 2023
Rebaudioside A, a sweet-tasting steviol glycoside, is known to degrade in food products during storage and thought to contribute to flavor instability. The impact of rebaudioside A degradation compounds on flavor perception was investigated. Sensory descriptive analysis indicated rebaudioside A degradation compounds, at concentrations below detection ...
Yifan Liu, Edisson Tello, Devin G. Peterson   +2 more
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Rebaudioside F, a diterpene glycoside from Stevia rebaudiana

Phytochemistry, 2002
The sweet diterpenoid glycoside, rebaudioside F, was isolated from leaves of a high rebaudioside C producing line of Stevia rebaudiana, and its structure was established by chemical and spectral studies.
Alvin N, Starratt, Christopher W, Kirby, Robert, Pocs, James E, Brandle   +3 more
openaire   +2 more sources

Modeled structure-based computational redesign of a glycosyltransferase for the synthesis of rebaudioside D from rebaudioside A

Biochemical Engineering Journal, 2020
Abstract Engineering of enzymes without crystal structures and homologous structures is a great challenge for structure-based computational enzyme design. In this study, a computational strategy that combines protein structure prediction, sequence optimization, and molecular dynamics simulation was developed to improve the catalytic efficiency of the
Min Lin, Fei Wang, Yushan Zhu
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Genotoxicity studies on a high-purity rebaudioside A preparation

Food and Chemical Toxicology, 2009
Rebaudioside A (Reb A) is a steviol glycoside isolated from the leaves of the Stevia rebaudiana plant. This non-nutritive, natural sweetener is reported to be 250-450 times sweeter than sucrose and has potential for wide use in the US diet, and is used in Japan and South America today.
Lonnie D, Williams, George A, Burdock
openaire   +2 more sources

Photostability of Rebaudioside A and Stevioside in Beverages

Journal of Agricultural and Food Chemistry, 2008
The Coca-Cola Company and Cargill, Inc. have initiated the development and commercialization of the Stevia rebaudiana (Bertoni) derived sweetener rebaudioside A. Efforts were focused on high purity rebaudioside A (>97% by HPLC), commonly known as rebiana. In the course of the development program, extensive stability studies were carried out on rebiana,
John F, Clos, Grant E, DuBois, Indra, Prakash   +2 more
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Safety evaluation of rebaudioside A produced by fermentation

Food and Chemical Toxicology, 2016
The safety of rebaudioside A, produced fermentatively by Yarrowia lipolytica encoding the Stevia rebaudiana metabolic pathway (fermentative Reb A), is based on several elements: first, the safety of steviol glycosides has been extensively evaluated and an acceptable daily intake has been defined; second, the use of Y.
Mélina Rumelhard, Hiromi Hosako, Irene M.J. Eurlings, Walter M.A. Westerink, Lauren M. Staska, Jeanine A.G. van de Wiel, James La Marta   +6 more
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In vitro metabolism of rebaudioside B, D, and M under anaerobic conditions: Comparison with rebaudioside A

Regulatory Toxicology and Pharmacology, 2014
The hydrolysis of the steviol glycosides rebaudioside A, B, D, and M, as well as of steviolbioside (a metabolic intermediate) to steviol was evaluated in vitro using human fecal homogenates from healthy donors under anaerobic conditions. Incubation of each of the rebaudiosides resulted in rapid hydrolysis to steviol. Metabolism was complete within 24h,
Sidd, Purkayastha, George, Pugh, Barry, Lynch, Ashley, Roberts, David, Kwok, Stanley M, Tarka   +5 more
openaire   +2 more sources