Modelling of multilinear gradient retention time of bio-sweetener rebaudioside A in HPLC analysis

Mert-Ozupek, Nazli; Çavaş, Levent

doi:10.1016/j.ab.2021.114248

Cited by 3 publications

(1 citation statement)

References 31 publications

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“…They are often used as a natural sweetener to replace sugar in the manufacturing of a variety of foods and beverages. Steviol is the parent of the diterpene compounds found in the leaves of Stevia rebaudiana, which acts as a precursor to a variety of steviol glycosides responsible for the plant's intense sweetness, including stevioside, rebaudioside A, rebaudioside O, and dulcoside A [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

Han,

Ko,

Shin

et al. 2024

Fermentation

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In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, and TSB 5) and sucrose (Sucrose 1, Sucrose 3, and Sucrose 5) for 1, 3, and 5 days, respectively. Stevia ferments showed higher DPPH and ABTS radical scavenging capacity compared to samples incubated with sucrose for 5 days, and all six ferments inhibited nitric oxide production in a concentration-dependent manner in LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids (including rubusoside, steviolbioside, and rebadioside derivatives), dulcoside A, and phlomisoside II, which are indicators of stevia, as well as five flavonoids, four phenolic acids, and four fatty acids. We also identified the microbial community during fermentation via the next-generation sequencing of the 16S rRNA gene for bacteria and the internal transcribed spacer (ITS) gene for fungi. The results showed that TSB 1 and Sucrose 1 ferments were dominated by the pathogens Enterococcus hirae (58.93%) and Cronobacter sakazakii (80.92%), while samples fermented for more than 3 days were pathogen-free and dominated by lactic acid bacteria such as Pediococcus stilesii (73.37%). Microbial community analysis using the ITS region showed that Saccharomycopsis fibuligera, classified as a yeast rather than a mold, dominated the stevia fermentation regardless of the fermentation duration. In particular, the microbial community of the fermentation with a sucrose solution was dominated by S. fibuligera by more than 99% throughout the fermentation periods of 1, 3, and 5 days. Finally, to apply the stevia ferments topically to human skin, skin irritation tests were performed on 30 volunteers. The results showed that the highly concentrated extracts (1 mg/mL) of all six stevia ferments were hypoallergenic. Taken together, these findings suggest that barley nuruk fermented from stevia leaves with a sucrose solution offers promise as a natural ingredient for use in functional foods and cosmetics.

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Section: Introductionmentioning

confidence: 99%

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

Han,

Ko,

Shin

et al. 2024

Fermentation

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Long-day photoperiodic requirements for steviol glycosides and gibberellins biosynthesis and bio-sweetener levels optimization in Stevia rebaudiana Bertoni

de Andrade,

Lucho,

do Amaral

et al. 2023

Industrial Crops and Products

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Assessment of computational approaches in the prediction of spectrogram and chromatogram behaviours of analytes in pharmaceutical analysis: assessment review

Malarvannan,

Kumar,

Reddy

et al. 2023

Futur J Pharm Sci

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Background Today, artificial intelligence-based computational approach is facilitating multitasking and interdisciplinary analytical research. For example, the data gathered during an analytical research project such as spectral and chromatographic data can be used in predictive experimental research. The spectral and chromatographic information plays crucial role in pharmaceutical research, especially use of instrumental analytical approaches and it consume time, man power, and money. Hence, predictive analysis would be beneficial especially in resource-limited settings. Main body Computational approaches verify data at an early phase of study in research process. Several in silico techniques for predicting analyte’s spectral and chromatographic characteristics have recently been developed. Understanding of these tools may help researchers to accelerate their research with boosted confidence and prevent researchers from being misled by incorrect analytical data. In this communication, the properties of chemical compounds and its relation to chromatographic retention will be discussed, as well as the prediction technique for UV/IR/Raman/NMR spectrograms. This review looked at the reference data of chemical compounds to compare the predictive ability in silico tools along with the percentage error, limitations, and advantages. Conclusion The computational prediction of analytical characteristics offers a wide range of applications in academic research, bioanalytical method development, computational chemistry, analytical method development, data analysis approaches, material characterization, and validation process.

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Modelling of multilinear gradient retention time of bio-sweetener rebaudioside A in HPLC analysis

Cited by 3 publications

References 31 publications

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

Long-day photoperiodic requirements for steviol glycosides and gibberellins biosynthesis and bio-sweetener levels optimization in Stevia rebaudiana Bertoni

Assessment of computational approaches in the prediction of spectrogram and chromatogram behaviours of analytes in pharmaceutical analysis: assessment review

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