Results 31 to 40 of about 1,451 (153)

Redesign and reconstruction of a steviol-biosynthetic pathway for enhanced production of steviol in Escherichia coli

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, Kunjoong Lee, Jun Ho Lee, Pyung Cheon Lee   +3 more
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Steviol glycosides enhance pancreatic beta-cell function and taste sensation by potentiation of TRPM5 channel activity

Nature Communications, 2017
Steviol glycosides are sweet-tasting compounds isolated from a South American shrub and are increasingly used as sweeteners in foods and beverages. Philippaertet al. demonstrate that steviol glycosides potentiate Ca2+-dependent TRPM5 activity and promote
Koenraad Philippaert, Andy Pironet, Margot Mesuere, William Sones, Laura Vermeiren, Sara Kerselaers, Sílvia Pinto, Andrei Segal, Nancy Antoine, Conny Gysemans, Jos Laureys, Katleen Lemaire, Patrick Gilon, Eva Cuypers, Jan Tytgat, Chantal Mathieu, Frans Schuit, Patrik Rorsman, Karel Talavera, Thomas Voets, Rudi Vennekens   +20 more
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Characterizing glycosyltransferases by a combination of sequencing platforms applied to the leaf tissues of Stevia rebaudiana

BMC Genomics, 2020
Background Stevia rebaudiana (Bertoni) is considered one of the most valuable plants because of the steviol glycosides (SGs) that can be extracted from its leaves.
Shaoshan Zhang, Qiong Liu, Chengcheng Lyu, Jinsong Chen, Renfeng Xiao, Jingtian Chen, Yunshu Yang, Huihui Zhang, Kai Hou, Wei Wu   +9 more
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Integrated metabolite profiling and transcriptome analysis unraveling mechanism of RC catabolism in Paenarthrobacter ilicis CR5301

Frontiers in Microbiology, 2023
Steviol glycosides are ideal sweeteners that are widely used in food, medicine, and cosmetics. Rebaudioside C (RC) is considered to be the third most abundant steviol glycoside, which has a bitter aftertaste that limits its application.
Hongfei Li, Hongfei Li, Daqing Sun, Longkui Cao, Baohui Wang   +4 more
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Degradation of steviol glycosides via steviol and Monicanone by soil microorganisms and UASB effluent

Journal of Environmental Chemical Engineering, 2021
Abstract Steviol glycosides are fully deglycosylated to steviol in the presence of bacterial populations that were isolated from different soil samples. Heating (20 min at 80 °C) or boiling (10 min at 100 °C) of soils had little effect on the steviol formation.
Meesschaert, Boudewijn, Moons, Nico, Steurs, Gert, Monballiu, Annick, Amery, Ruis, Jooken, Etienne, Geuns, Jan   +6 more
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Using Bioinformatics Tools to Analyze the Effect of Steviol Glycosides on the C-Glucan Binding Protein of Bacteria Streptococcus mutans Compared to Eugenol

Al-Kitab Journal for Pure Sciences
     Dental caries is a common and chronic condition caused by bacterial activity that erodes the tooth structure. Streptococcus mutans is the main causative bacteria, which adheres to tooth surfaces and breaks down carbohydrates to produce acids. These
Baydaa Hamad Obaid Saleh
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Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages

Beverages, 2019
To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives.
Alex M. Pierce-Feldmeyer, Dave Josephson, Adrianne Johnson, Robert Wieland   +3 more
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Synthesis and Sensory Evaluation of <em>ent</em>-Kaurane Diterpene Glycosides

Molecules, 2012
Catalytic hydrogenation of the three <em>ent</em>-kaurane diterpene glycosides isolated from <em>Stevia rebaudiana</em>, namely rubusoside, stevioside, and rebaudioside-A has been carried out using Pd(OH)₂ ...
Venkata Sai Prakash Chaturvedula, Rafael Ignacio San Miguel, Indra Prakash, Mary Campbell   +3 more
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Determination of Rebaudioside A in Mixed beer, Beer-based Beverages and Lemonades

Kvasný průmysl, 2015
The plant Stevia rebaudiana (Stevia sweet) is becoming a favourite sweetener in the food industry. Sweet taste is caused by diterpenic glycosides, so-called steviol glycosides, which lack calories while being 300 times sweeter than sucrose. While all the
Marie Jurková, Jana Olšovská
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Effect of Ag Nanoparticles on Morphological and Physio-biochemical Traits of Stevia (Stevia Rebaudiana) Medicinal Plant

Caryologia, 2022
Nowadays, overproduction of secondary metabolites in remedial herbs through giving biotic/abiotic stresses is an interesting area of research. In the current study, the influences of various concentrations of silver nanoparticles (Ag NPs) were evaluated
aras
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