Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol
Food Science and Biotechnology, 2021 Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of ...
Jinsil Jung +3 more
semanticscholar +1 more source
European journal of drug metabolism and pharmacokinetics, 2022 Rebaudioside A, a steviol glycoside, is deglycosylated by intestinal microflora prior to the absorption of steviol and conjugation to steviol glucuronide.
C. Simoens +12 more
semanticscholar +1 more source
Photosynthetic performance and stevioside concentration are improved by the arbuscular mycorrhizal symbiosis in Stevia rebaudiana under different phosphate concentrations [PDF]
PeerJ, 2020 In plants, phosphorus (P) uptake occurs via arbuscular mycorrhizal (AM) symbiosis and through plant roots. The phosphate concentration is known to affect colonization by AM fungi, and the effect depends on the plant species.
Luis G. Sarmiento-López +4 more
doaj +2 more sources
Efficient enzymatic production of rebaudioside A from stevioside
Bioscience, Biotechnology, and Biochemistry, 2016 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 ...
Yu, Wang +7 more
openaire +2 more sources
Rebaudioside A and Rebaudioside D Bitterness do not Covary with Acesulfame-K Bitterness or Polymorphisms in TAS2R9 and TAS2R31 [PDF]
Chemosensory Perception, 2013 In order to reduce calories in foods and beverages, the food industry routinely uses non-nutritive sweeteners. Unfortunately, many are synthetically derived, and many consumers have a strong preference for natural sweeteners, irrespective of the safety data on synthetic non-nutritive sweeteners.
Alissa L, Allen +2 more
openaire +2 more sources
Antioxidants, 2021 Non-nutritive sweeteners are widely used in food and medicines to reduce energy content without compromising flavor. Herein, we report that Rebaudioside A (Reb A), a natural, non-nutritive sweetener, can extend both the lifespan and healthspan of C ...
Pan Li, Zehua Wang, S. Lam, G. Shui
semanticscholar +1 more source
Does low-energy sweetener consumption affect energy intake and body weight? A systematic review, including meta-analyses, of the evidence from human and animal studies [PDF]
, 2015 By reducing energy density, low-energy sweeteners (LES) might be expected to reduce energy intake (EI) and body weight (BW). To assess the totality of the evidence testing the null hypothesis that LES exposure (versus sugars or unsweetened alternatives ...
de Graaf, C +10 more
core +5 more sources
DÜŞÜK ŞEKERLİ TURUNÇ MARMELATI ÜRETİMİNDE REBAUDİOSİDE A KULLANIMININ ARAŞTIRILMASI
Gıda, 2023 Bu çalışmada düşük şekerli turunç marmelatı üretiminde doğal tatlandırıcı olarak steviol glikozit Rebaudioside A (Reb A)’ nın kullanılabilirliğini ortaya koymak ve farklı formülasyonlarda üretilen marmelatların bazı kalite özelliklerini incelemek amaçlanmıştır.
Demet YILDIZ TURGUT +5 more
openaire +2 more sources
Co-immobilized recombinant glycosyltransferases efficiently convert rebaudioside A to M in cascade
RSC Advances, 2021 Rebaudioside M (Reb M), as a natural and healthy Stevia sweetener, is produced by two glycosyltransferases that catalyze the serial glycosylation of Rebaudioside A (Reb A) and Rebaudioside D (Reb D) in cascade.
Zhenyang Wang +8 more
semanticscholar +1 more source