A strategy to increase rebaudioside A content based on one-step bioconversion of Stevia extract to steviol

Abstract

Steviol glycosides are natural sweeteners extracted from Stevia rebaudiana that have been applied in food for many years. However, the considerable content of stevioside and small amounts of rubusoside, rebaudioside...

Hierarchical Self-Aggregation of Multifunctional Steviol Glycosides in Aqueous Solutions

“…2 Rebaudioside A (Reb A), one of the major SGs in stevia leaves (3−5% dry weight), enjoys the highest market share due to its great sweetness and taste quality. 8,9 However, Reb A with high purity (above 80%) exhibits low solubility and stability in aqueous solutions. This is associated with a unique dissolution behavior of Reb A where it can rapidly dissolve even at high concentrations, initially forming a transparent solution but subsequently becoming cloudy and precipitated after periods of storage.…”

“…Steviol glycosides (SGs), extracted from the leaves of Stevia rebaudiana, are a class of diterpene compounds with high-intensity sweetness (250–300 times sweeter than sucrose). − Due to the rich nutritional and phytochemical profiles, SGs also have a variety of health benefits, including weight management, antihyperglycemic, antihypertensive, and regulating intestinal flora. − Nowadays, an approved commercial sweetener, SGs have become the most widely used natural nonnutritive sweeteners in foods and drinks . Rebaudioside A (Reb A), one of the major SGs in stevia leaves (3–5% dry weight), enjoys the highest market share due to its great sweetness and taste quality. , However, Reb A with high purity (above 80%) exhibits low solubility and stability in aqueous solutions. This is associated with a unique dissolution behavior of Reb A where it can rapidly dissolve even at high concentrations, initially forming a transparent solution but subsequently becoming cloudy and precipitated after periods of storage.…”

Production of Gibberellins via a Non-Natural Pathway Using Steviol as a Substrate

“…26−28 In our previous study, we developed an enzymatic process to hydrolyze steviol glycosides mixture to increase the relative content of rebaudioside A for improving the taste. 29 By this process, rebaudioside A with high purity was obtained, and at the same time, steviol was produced as a byproduct.…”

“…In a previous report, steviol was converted into GAs by a mutant of the fungus Fusarium fujikuroi, but the period of fermentation was more than 1 week. Steviol is easier to obtain than ent -kaurenoic acid because it can be effectively and cheaply produced by acid and enzymatic hydrolysis of steviol glycosides. − In our previous study, we developed an enzymatic process to hydrolyze steviol glycosides mixture to increase the relative content of rebaudioside A for improving the taste . By this process, rebaudioside A with high purity was obtained, and at the same time, steviol was produced as a byproduct.…”