A Review of Approaches in Steviol Glycosides Synthesis

Abstract

Stevia rebaudiana (Bertoni) is a commercially important plant worldwide. The leaves of Stevia rebaudiana contain steviol glycosides which are non-caloric, high-potency sweeteners. They are suitable for substituting sucrose and other artificial sweetening agents. Stevia rebaudiana also has many different therapeutic uses, with antidiabetic, anti-cariogenic, antimicrobial, anticancer and antioxidative properties. Rebaudioside A and stevioside are the major glycosides produced in its leaves. However, development of new varieties of Stevia rebaudiana with a greater content of rebaudioside A and decreased content of stevioside is the main concern lately. This is due to rebaudioside A having a more desirable sweet flavour taste than stevioside which possesses bitter aftertaste. In respect to that many biotechnological approaches are being used for the industrial improvement and manipulation of steviol glycosides content of Stevia rebaudiana. Transcriptome profiling has emerged as a useful tool to identify target genes involved in the steviol glycosides biosynthesis pathway. Understanding the mechanism and biosynthesis pathway of these compounds has further helped to improve the glycosides profile by up-regulating and down-regulating the desired genes. The aim of this paper is to describe the latest development in the transcriptome profiling in Stevia rebaudiana as well as to discuss the methods used in this endeavour.

Toxicity and phytochemical analysis of petroleum-ether, ethanolic and aqueous extracts of Ceratotheca sesamoides

“…The protective effects of these natural product have assign to several ingredient such as carotenoids, vitamins C and E, and phenolic component and thiol (SH) compounds [18,21]. Several research have emphasised on the biotic actions of such which are potent antioxidants and free radical scavengers in quite a number of metabolic processes [19,22]. The concern in phenolic compounds derived from plants such as garden plants and their functions in nutrition are generally increasing [23,24].…”

In Silico Analysis and 3D Structure Prediction of Putative UDP-Glycosyltransferase 76G1 Protein in Stevia rebaudiana MS007

“…The biosynthesis of steviol glycosides is similar to the gibberellic acid pathway (Figure 1) at the beginning stages of synthesis [2]. Two sta-ges are involved in steviol glycosides biosynthesis: upstream and downstream.…”

“…Stevia rebaudiana Bertoni, also known as Stevia, is a perennial herbaceous plant belonging to the Asteraceae family [1]. S. rebaudiana can be utilised as a food and medicine due to its significant level of non-caloric sweetening flavouring ingredient [2][3][4][5][6]. The two major steviol glycosides, stevioside and rebaudioside A, are responsible for the sweet flavor of stevia [2].…”

“…S. rebaudiana can be utilised as a food and medicine due to its significant level of non-caloric sweetening flavouring ingredient [2][3][4][5][6]. The two major steviol glycosides, stevioside and rebaudioside A, are responsible for the sweet flavor of stevia [2]. Stevioside is a glycoside with a glucosyl and sophorosyl residue linked to the steviol aglycon.…”

In Vitro Regeneration of Stevia (Stevia rebaudiana Bertoni) and Evaluation of the Impacts of Growth Media Nutrients on the Biosynthesis of Steviol Glycosides (SGs)

“…SGs are around 300 times sweeter than sucrose and rebaudioside A has the sweetest flavor, which is 180 to 400 folds sweeter than sucrose [17]. The diterpene precursor steviol is composed mostly of eight ent-kaurene glycosides: stevioside, rebaudioside A-E, dulcoside A, and steviolbioside [18,19]. Stevioside makes up the majority of sweetening constituents(60-70%) with a significant therapeutic potential [20][21][22], and rebaudioside A is of specific importance because of its appealing flavor character, as well as the fact that it is non-cariogenic, non-mutagenic, and anti-diabetic [23].…”