Results 1 to 10 of about 2,414 (147)

Production of rebaudioside D from stevioside using a UGTSL2 Asn358Phe mutant in a multi‐enzyme system [PDF]

Microbial Biotechnology, 2020
Summary Rebaudioside D is a sweetener from Stevia rebaudiana with superior sweetness and organoleptic properties, but its production is limited by its minute abundance in S. rebaudiana leaves.
Liangliang Chen, Ruxin Cai, Jingyuan Weng, Yan Li, Honghua Jia, Kequan Chen, Ming Yan, Pingkai Ouyang   +7 more
doaj   +6 more sources

Highly efficient production of rebaudioside D enabled by structure-guided engineering of bacterial glycosyltransferase YojK [PDF]

Frontiers in Bioengineering and Biotechnology, 2022
Owing to zero-calorie, high-intensity sweetness and good taste profile, the plant-derived sweetener rebaudioside D (Reb D) has attracted great interest to replace sugars.
Baodang Guo, Xiaodong Hou, Yan Zhang, Zhiwei Deng, Qian Ping, Kai Fu, Zhenbo Yuan, Yijian Rao   +7 more
doaj   +5 more sources

Safety of the proposed amendment of the specifications for enzymatically produced steviol glycosides (E 960c): Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract [PDF]

EFSA Journal, 2022
The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a proposed amendment of the specifications of enzymatically produced steviol glycosides (E 960c) with respect to the inclusion of rebaudioside D ...
EFSA FAF Panel (EFSA Panel on Food Additives and Flavourings), Maged Younes, Gabriele Aquilina, Karl‐Heinz Engel, Paul J Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Ursula Gundert‐Remy, Trine Husøy, Melania Manco, Wim Mennes, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, Gisela Degen, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera, Alessandra Giarola, Camilla Smeraldi, Giorgia Vianello, Laurence Castle   +26 more
doaj   +9 more sources

Improving Thermostability and Catalytic Activity of Glycosyltransferase From Panax ginseng by Semi-Rational Design for Rebaudioside D Synthesis [PDF]

Frontiers in Bioengineering and Biotechnology, 2022
As a natural sweetener and sucrose substitute, the biosynthesis and application of steviol glycosides containing the component rebaudioside D have attracted worldwide attention.
Meiqi Chen, Fangwei Song, Yuxi Qin, Shuangyan Han, Yijian Rao, Shuli Liang, Ying Lin   +6 more
doaj   +5 more sources

Rebaudioside D and M, the next-generation sugar substitutes, do not exacerbate metabolic dysfunction in high-fat diet mice [PDF]

Food Chemistry: X
As concerns about sugar-sweetened beverages are increasing, interest in natural sweeteners with zero calories is also growing. This study explores the health impacts of rebaudioside D and M, emerging sugar substitutes, compared to traditional ...
Sangyi Lim, Min-Jung Park, Ki-Nam Yoon, Junhyeong Lee, Merc Emil Matienzo, Seong-Jin Hong, Keon Kim, Yeong-Bin Baek, Chang-Min Lee, Young-Min Kim, Bu-Soo Park, Dong-il Kim   +11 more
doaj   +4 more sources

Rebaudioside D decreases adiposity and hepatic lipid accumulation in a mouse model of obesity [PDF]

Scientific Reports
Overconsumption of added sugars has been pointed out as a major culprit in the increasing rates of obesity worldwide, contributing to the rising popularity of non-caloric sweeteners.
Arianne Morissette, Alice de Wouters d’Oplinter, Diana Majolli Andre, Marilou Lavoie, Bruno Marcotte, Thibault V. Varin, Jocelyn Trottier, Geneviève Pilon, Martin Pelletier, Patrice D. Cani, Olivier Barbier, Vanessa P. Houde, André Marette   +12 more
doaj   +7 more sources

A low-calorie rebaudioside D–glucose–sodium sweetener matches sucrose in palatability and neural responses in a functional MRI study of healthy adults [PDF]

Frontiers in Nutrition
IntroductionNon-nutritive sweeteners (NNSs) often taste less palatable than glucose-containing sugars, potentially because they differentially engage sweet taste pathways.
Yuko Nakamura, Yuko Nakamura, Rika Takahashi, Tadahiro Ohkuri   +3 more
doaj   +7 more sources

Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M) [PDF]

Foods, 2020
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A,
Ran Tao, Sungeun Cho
doaj   +4 more sources

Enhanced Production of Rebaudioside D and Rebaudioside M through V155T Substitution in the Glycosyltransferase UGT91D2 from Stevia rebaudiana. [PDF]

J Agric Food Chem
Steviol glycosides (SGs) are noncaloric natural sweeteners found in the leaves of stevia (Stevia rebaudiana). These diterpene glycosides are biosynthesized by attaching varying numbers of monosaccharides, primarily glucose, to steviol aglycone. Rebaudioside (Reb) D and Reb M are highly glucosylated SGs that are valued for their superior sweetness and ...
Shoji T, Tanaka Y, Nakashima Y, Mizohata E, Komaki M, Sugawara S, Takaya J, Yonekura-Sakakibara K, Morita H, Saito K, Hirai T.   +10 more
europepmc   +4 more sources

Catalytic hydrogenation of the sweet principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and sensory evaluation of their reduced derivatives. [PDF]

Int J Mol Sci, 2012
Catalytic hydrogenation of rebaudioside B, rebaudioside C, and rebaudioside D; the three ent-kaurane diterpene glycosides isolated from Stevia rebaudiana was carried out using Pd(OH)2. Reduction of steviol glycosides was performed using straightforward synthetic chemistry with the catalyst Pd(OH)2 and structures of the corresponding dihydro derivatives
Prakash I, Campbell M, Chaturvedula VS.
europepmc   +6 more sources