Simple and efficient enzymatic transglycosylation of stevioside by β-cyclodextrin glucanotransferase from Bacillus firmus

Abstract

Stevioside was subjected to 1,4-intermolecular transglycosylation using beta-cyclodextrin glucanotransferase (beta-CGtase) produced from an alkalophilic strain of Bacillus firmus. The reaction was carried out by traditional, ultrasound-assisted and microwave-assisted techniques. Reaction under microwave conditions was faster and was completed in 1 min yielding two 1,4 transglycosylated products, 4'-O-alpha-D: -glycosyl stevioside (I) and 4''-O-alpha-D: -maltosyl stevioside (II) in 66% and 24%, respectively. The optimum transglycosylation occurred by using stevioside (1.24 mmol), beta-CD (1.76 mmol) and beta-CGtase (2 U/g) under microwave assisted reaction (MAR) in 5 ml sodium phosphate buffer (pH 7) at 50 degrees C and 80 W power. MAR is therefore potentially a useful and economical method for faster transglycosylation of stevioside.

Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertaste

“…Among these carbohydrases, a conversion yield of stevioside as high as 90% was obtained by using CGTase from Bacillus firmus with b-cyclodextrin as donor under microwave conditions (Jaitak et al, 2009). In this study, although the conversion yield of stevioside (38.3%) is relatively low, BAN 480L cannot glycosylated rebaudioside A but does transglycosylate stevioside.…”

Enzymatic production of prebiotic fructo‐oligosteviol glycosides

“…The taste of steviol glycosides strongly depends on the nature and degree of glycosylation [27]. Several approaches have therefore been developed to modify the glycosylation of steviol glycosides [28][29][30][31][32][33][34][35][36][37][38][39][40]. A combination of two different FTases can be used not only to improve the taste of steviol glycosides, but also to functionalize them.…”

Interaction model of steviol glycosides from Stevia rebaudiana (Bertoni) with sweet taste receptors: A computational approach

“…Other SG's have shown comparatively poorer taste quality which restricts its use for human consumption and limits their application in food and pharmaceutical products (Purkayastha, 2012). Multiple semi-synthetic approaches have been applied to improve the taste profile of SG's but we are still short of the desired outcome (de Oliveira et al, 2007;Jaitak et al, 2009b). The binding pattern of SG's to the ATD domain of STR is an important investigation aspect for exploring key binding interactions responsible for sweetness.…”