Results 11 to 20 of about 6,337 (246)
Redesign and reconstruction of a steviol-biosynthetic pathway for enhanced production of steviol in Escherichia coli [PDF]
Microbial Cell Factories, 2020 Background Steviol glycosides such as stevioside have attracted the attention of the food and beverage industry. Recently, efforts were made to produce these natural sweeteners in microorganisms using metabolic engineering. Nonetheless, the steviol titer
Jun Ho Moon +3 more
doaj +3 more sources
Correction to "Risk of Exposure to Steviol Glycosides Through Consumption of Foods and Beverages: A Survey of the Thai Population". [PDF]
Food Sci NutrFood Science &Nutrition, Volume 13, Issue 12, December 2025.
europepmc +2 more sources
Molecular basis for branched steviol glucoside biosynthesis [PDF]
Proceedings of the National Academy of Sciences, 2019 Steviol glucosides, such as stevioside and rebaudioside A, are natural products roughly 200-fold sweeter than sugar and are used as natural, noncaloric sweeteners. Biosynthesis of rebaudioside A, and other related stevia glucosides, involves formation of the steviol diterpenoid followed by a series of glycosylations catalyzed by uridine ...
Soon Goo Lee +3 more
openalex +4 more sources
Phytomedicine Plus, 2022 Background: Steviol glycosides, constituents of Stevia rebaudiana Bertoni, are high-intensity sweeteners that enhance glucose-induced insulin secretion and decrease hyperglycemia in mice and rats.
Caroline Simoens +9 more
doaj +1 more source
Bioconversion of steviol glycosides into steviol by Microbacterium barkeri [PDF]
Journal of Asian Natural Products Research, 2020 The strain which degraded steviol glycosides to steviol (STE) was screened and isolated from soil samples. A phylogenetic tree was constructed and used to determine the taxonomic status of the strain. 16S rDNA sequence was ultimately used to identify the strain as Microbacterium barkeri XJ.
Jiang, Hui-Ling +8 more
openaire +3 more sources
Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories
EFSA Journal, 2022 The EFSA Panel on Food Additive and Flavourings (FAF) assessed the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories.
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
doaj +1 more source
Steviol reduces MDCK Cyst formation and growth by inhibiting CFTR channel activity and promoting proteasome-mediated CFTR degradation. [PDF]
PLoS ONE, 2013 Cyst enlargement in polycystic kidney disease (PKD) involves cAMP-activated proliferation of cyst-lining epithelial cells and transepithelial fluid secretion into the cyst lumen via cystic fibrosis transmembrane conductance regulator (CFTR) chloride ...
Chaowalit Yuajit +5 more
doaj +1 more source
Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk
Foods, 2021 Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding
Jin-Man Kim, Jong-Ho Koh, Jung-Min Park
doaj +1 more source
Molecules, 2023 The enzymatic transglycosylation of steviol glycosides can improve the edulcorant quality of steviol glycosides. Cyclodextrin glucanotransferase (CGTase) is one of the most popular glucanotransferases applied in this reaction.
Ruiqin Zhang +6 more
doaj +1 more source
Microbial Cell Factories, 2023 Background Compared with steviol glycosides, the taste of glucosylated steviol glycosides is better and more similar to that of sucrose. At present, cyclodextrin glucanotransferase (CGTase) is primarily used to catalyze the conversion of steviol ...
Ruiqin Zhang +7 more
doaj +1 more source