Enhancement of diterpenoid steviol glycosides by co-overexpressing SrKO and SrUGT76G1 genes in Stevia rebaudiana Bertoni. [PDF]
PLoS ONE, 2023 Stevia rebaudiana (stevia) contains commercially important steviol glycosides, stevioside and rebaudioside A, these compounds have insulinotropic and anti-hyperglycemic effect.
Nazima Nasrullah +7 more
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The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream [PDF]
Foods, 2022 There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different ...
Nannapas Muenprasitivej +3 more
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Catalytic flexibility of rice glycosyltransferase OsUGT91C1 for the production of palatable steviol glycosides [PDF]
Nature Communications, 2021 Steviol glycosides from the plant Stevia rebaudiana are already used as lowcalorie sweeteners, but the most abundant naturally occurring compounds have a bitter aftertaste. Here, the authors characterize and engineer rice glycosyltransferase OsUGT91C1 to
Jinzhu Zhang +13 more
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Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a–d) and the modification of the acceptable daily intake (ADI) for steviol [PDF]
EFSA JournalThe EFSA Panel on Food Additive and Flavourings (FAF Panel) evaluated the safety of proposed changes to the currently permitted uses of the food additive steviol glycosides (E 960a–d) and of a proposed modification of the current acceptable daily intake (
EFSA Panel on Food Additives and Flavourings (FAF) +29 more
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Raman Spectroscopic Analysis of Steviol Glycosides: Spectral Database and Quality Control Algorithms [PDF]
FoodsBesides all sharing an extraordinary high (i.e., up to ~450 times) sweetening power as compared to sucrose and while presenting strong similarities in their molecular structures, molecules belonging to the family of diterpene glycosides (i.e., the ...
Giuseppe Pezzotti +6 more
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Progress on Synthetic Biology for Steviol Glycosides Biosynthesis
Shipin gongye ke-jiStevioside, also known as stevia, is a class of diterpenoids extracted from stevia with high sweetness, low calories, safety and non-toxicity, hypoglycemic, hypotensive, and other physiological characteristics.
Mengyu LIU +7 more
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Improving Steviol Glycosides Production in Stevia Rebaudian Bertoni by Plant Tissue Culture Technology" [PDF]
مجلة جامعة كركوك للعلوم الزراعية, 2023 Plant tissue culture techniques have made tremendous progress in the production of various active compounds of interest, including Steviol Glycosides in Stevia.
Suhad Mahdi, Noora Alsaedi
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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
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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
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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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