Results 31 to 40 of about 1,958 (175)
Frontiers in Bioengineering and Biotechnology, 2021 Stevia rebaudiana Bertoni is a plant cultivated worldwide due to its use as a sweetener. The sweet taste of stevia is attributed to its numerous steviol glycosides, however, their use is still limited, due to their bitter aftertaste.
Anastasia Zerva +4 more
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Synthesis of ent-Kaurane Diterpene Monoglycosides
Molecules, 2011 Synthesis of two ent-kaurane diterpene glycosides, steviol 19-O-β-D-glucopyranosiduronic acid (steviol glucuronide, 5), and 13-hydroxy ent-kaur-16-en-19-oic acid-β-D-glucopyranosyl ester (7) has been achieved from a common starting material, steviol ...
Venkata Sai Prakash Chaturvedula +3 more
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Synthetic Biology and Food: Applications and Prospects
Food Bioengineering, EarlyView.Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
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Food Safety and Health, EarlyView.Fenugreek and stevia extracts protect against dexamethasone‐induced testicular damage in male rats by enhancing antioxidant defenses, improving sperm quality, and restoring hormonal balance, highlighting their potential as natural therapeutics for preventing corticosteroid‐induced reproductive toxicity.
Mosab Gad +3 more
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Genomic variation drives plant flavor diversification
Journal of Integrative Plant Biology, EarlyView.This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu +5 more
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Plant Biotechnology Journal, EarlyView.ABSTRACT Sugar crops, including but not limited to sugarcane, sugar beet, sweet sorghum and stevia, are major sources of sugar production in the world. However, conventional breeding approaches, limited by long breeding cycles, low efficiency and restricted capacity to improve complex traits in sugar crops, are increasingly insufficient to address the ...
Peilin Wang +7 more
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Glucosylation of Steviol and Steviol-Glucosides in Extracts from Stevia rebaudiana Bertoni [PDF]
Plant Physiology, 1991 To evaluate and characterize stevioside biosynthetic pathway in Stevia rebaudiana Bertoni cv Houten, two enzyme fractions that catalyze glucosylation of steviol (ent-13-hydroxy kaur-16-en-19-oic acid) and steviol-glucosides (steviol-13-O-glucopyranoside, steviolbioside and stevioside), utilizing UDP-glucose as the glucose donor, were prepared from the ...
H, Shibata +4 more
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Plant Biotechnology Journal, EarlyView.ABSTRACT Steviol glycosides (SGs) are a group of sweet‐tasting diterpene glycosides found in Stevia rebaudiana. Production of high‐value SGs, Rebaudioside D (Reb D) and Reb M, is limited by inefficient conversion of Reb A to Reb D and stevioside to Reb E.
Sing Hui Leong +3 more
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Microwave-Assisted Subcritical Water Extraction of Steviol Glycosides From Leaves
Natural Product Communications, 2019 A rapid method that combines microwave heating and subcritical water extraction to extract steviol glycosides from Stevia rebaudiana (Bertoni) or stevia leaves was developed and compared to conventional thermal solvent extraction methods.
Zheng Yang +2 more
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Scientific Opinion on the revised exposure assessment of steviol glycosides (E 960) for the proposed uses as a food additive [PDF]
EFSA Journal, 2014 Following a request from the European Commission, the European Food Safety Authority (EFSA) carried out an exposure assessment of steviol glycosides (E 960) from its use as a food additive, taking into account the proposed extension of uses. In 2010, the
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
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