A review of the state of sweeteners science: the natural
 versus
 artificial non-caloric sweeteners debate.
 Stevia rebaudiana
 and
 Siraitia grosvenorii
 into the spotlight

Muñoz-Labrador, Ana; Hernandez-Hernandez, Oswaldo; Moreno, F. Javier

doi:10.1080/07388551.2023.2254929

Cited by 5 publications

(1 citation statement)

References 183 publications

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“…grosvenorii (Swingle) C. Jeffrey (Luo Han Guo), a perennial vine of the genus Cucurbitaceae, is cultivated in southern China and is simultaneously used as a medicinal and edible plant owing to its multiple benefits in treating pulmonary congestion, colds, and sore throats . The presence of cucurbitane triterpene glycosides in the ripe fruits of Luo Han Guo contributes to their sweetness. − However, the low production of sweet mogrosides (mainly from plant extracts) is associated with the limited cultivation area in regions with specific geographical coordinates (Yongfu and Longsheng, Guilin, Guangxi Province, China) and the long maturation cycle of fruits. In addition, several factors, including the low yield of the extraction processes, high production cost, and easy loss and destruction of the valuable components, contribute to the insufficient supply of Luo Han Guo and hinder the rapid development of the mogroside industry.…”

Section: Introductionmentioning

confidence: 99%

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

Lu,

Li,

Huang

et al. 2024

J. Agric. Food Chem.

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Mogrosides, which have various pharmacological activities, are mainly extracted from Siraitia grosvenorii (Luo Han Guo) and are widely used as natural zero-calorie sweeteners. Unfortunately, the difficult cultivation and long maturation time of Luo Han Guo have contributed to a shortage of mogrosides. To overcome this obstacle, we developed a highly efficient biosynthetic method using engineered Escherichia coli to synthesize sweet mogrosides from bitter mogrosides. Three UDP-glycosyltransferase (UGT) genes with primary/branched glycosylation catalytic activity at the C3/C24 sites of mogrosides were screened and tested. Mutant M3, which could catalyze the glycosylation of nine types of mogrosides, was obtained through enhanced catalytic activity. This improvement in β-(1,6)-glycosidic bond formation was achieved through single nucleotide polymorphisms and direct evolution, guided by 3D structural analysis. A new multienzyme system combining three UGTs and UDP-glucose (UDPG) regeneration was developed to avoid the use of expensive UDPG. Finally, the content of sweet mogrosides in the immature Luo Han Guo extract increased significantly from 57% to 95%. This study not only established a new multienzyme system for the highly efficient production of sweet mogrosides from immature Luo Han Guo but also provided a guideline for the high-value utilization of rich bitter mogrosides from agricultural waste and residues.

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Section: Introductionmentioning

confidence: 99%

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

Lu,

Li,

Huang

et al. 2024

J. Agric. Food Chem.

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Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies

Spizzirri,

Esposito,

Caputo

et al. 2024

Heliyon

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Design Optimization of a Novel Catalytic Approach for Transglucosylated Isomaltooligosaccharides into Dietary Polyols Structures by Leuconostoc mesenteroides Dextransucrase

Muñoz-Labrador,

Doyagüez,

Azcarate

et al. 2024

J. Agric. Food Chem.

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Polyols, or sugar alcohols, are widely used in the industry as sweeteners and food formulation ingredients, aiming to combat the incidence of diet-related Non-Communicable Diseases. Given the attractive use of Generally Regarded As Safe (GRAS) enzymes in both academia and industry, this study reports on an optimized process to achieve polyols transglucosylation using a dextransucrase enzyme derived from Leuconostoc mesenteroides. These enzyme modifications could lead to the creation of a new generation of glucosylated polyols with isomalto-oligosaccharides (IMOS) structures, potentially offering added functionalities such as prebiotic effects. These reactions were guided by a design of experiment framework, aimed at maximizing the yields of potential new sweeteners. Under the optimized conditions, dextransucrase first cleared the glycosidic bond of sucrose, releasing fructose with the formation of an enzyme-glucosyl covalent intermediate complex. Then, the acceptor substrate (i.e., polyols) is bound to the enzyme-glucosyl intermediate, resulting in the transfer of glucosyl unit to the tested polyols. Structural insights into the reaction products were obtained through nuclear maneic resonance (NMR) and matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) analyses, which revealed the presence of linear α(1 → 6) glycosidic linkages attached to the polyols, yielding oligosaccharide structures containing from 4 to 10 glucose residues. These new polyols-based oligosaccharides hold promise as innovative prebiotic sweeteners, potentially offering valuable health benefits.

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A review of the state of sweeteners science: the natural versus artificial non-caloric sweeteners debate. Stevia rebaudiana and Siraitia grosvenorii into the spotlight

Cited by 5 publications

References 183 publications

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

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

Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies

Design Optimization of a Novel Catalytic Approach for Transglucosylated Isomaltooligosaccharides into Dietary Polyols Structures by Leuconostoc mesenteroides Dextransucrase

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