Progress and Prospects of Natural Glycoside Sweetener Biosynthesis: A Review

Abstract

To achieve an adequate sense of sweetness with a healthy low-sugar diet, it is necessary to explore and produce sugar alternatives. Recently, glycoside sweeteners and their biosynthetic approaches have attracted the attention of researchers. In this review, we first outlined the synthetic pathways of glycoside sweeteners, including the key enzymes and rate-limiting steps. Next, we reviewed the progress in engineered microorganisms producing glycoside sweeteners, including de novo synthesis, whole-cell catalysis synthesis, and in vitro synthesis. The applications of metabolic engineering strategies, such as cofactor engineering and enzyme modification, in the optimization of glycoside sweetener biosynthesis were summarized. Finally, the prospects of combining enzyme engineering and machine learning strategies to enhance the production of glycoside sweeteners were discussed. This review provides a perspective on synthesizing glycoside sweeteners in microbial cells, theoretically guiding the bioproduction of glycoside sweeteners.

Development of New Multi-Glycosylation Routes to Facilitate the Biosynthesis of Sweetener Mogrosides from Bitter Immature Siraitia Grosvenorii Using Engineered Escherichia coli

“…High sugar consumption is a major risk factor for obesity, diabetes, and cardiovascular diseases. The global demand for low-calorie natural sweeteners to combat diet-related chronic metabolic diseases has progressively increased. − Currently, mogroside, stevioside, and glycyrrhizin are recognized as safe substances by the US Food and Drug Administration . Mogrosides, mainly found in Siraitia grosvenorii (Luo Han Guo), belong to a class of cucurbitane-type triterpenoid glycosides that contain varying amounts of sugar moieties.…”