Development of Next Generation Stevia Sweetener: Rebaudioside M

Abstract

This work aims to review and showcase the unique properties of rebaudioside M as a natural non-caloric potential sweetener in food and beverage products. To determine the potential of rebaudioside M, isolated from Stevia rebaudiana Bertoni, as a high potency sweetener, we examined it with the Beidler Model. This model estimated that rebaudioside M is 200–350 times more potent than sucrose. Numerous sensory evaluations of rebaudioside M’s taste attributes illustrated that this steviol glycoside possesses a clean, sweet taste with a slightly bitter or licorice aftertaste. The major reaction pathways in aqueous solutions (pH 2–8) for rebaudioside M are similar to rebaudioside A. Herein we demonstrate that rebaudioside M could be of great interest to the global food industry because it is well-suited for blending and is functional in a wide variety of food and beverage products.

Microbial production of next-generation stevia sweeteners

“…Several of the UGT76G1 catalyzed steps result in formation of undesired steviol glucosides (1,3-bioside, Reb G, Reb Q and Reb I), none of which can be converted to the premium steviol glucosides Reb D and Reb M (Fig. 1) [7]. …”

“…The 1,2-stevioside and Reb A are 250–300 times more sweet than sucrose but possesses a bitter lingering aftertaste [7, 18]. Reb C is only 30 times sweeter than glucose as a result of the attachment of a rhamnose moiety to the glucose moiety at the C 13 position [19].…”

“…Reb C is only 30 times sweeter than glucose as a result of the attachment of a rhamnose moiety to the glucose moiety at the C 13 position [19]. The less abundant penta-glucoside Rebaudioside D (Reb D) and hexa-glucoside Rebaudioside M (Reb M) and blends thereof have a sweetness potency up to 350 times that of sucrose while having a greatly reduced lingering bitterness [7]. Taste tests at high concentrations registered Reb D among the sweetest and as significantly less bitter than Reb B [20].…”

“…Taste tests at high concentrations registered Reb D among the sweetest and as significantly less bitter than Reb B [20]. Reb M is characterized by a high sweetness intensity, a fast sweetness on-set, a clean taste and with greatly reduced licorice, bitter, sour and astringent aftertaste in comparison to Reb A and other steviol glucosides [7]. These properties render Reb D and Reb M superior targets as high potency natural sweeteners.…”

“…Reb D and Reb M are only present in the leaves of S. rebaudiana in minute quantities (approx. 0.4–0.5% w/w total dry weight) making it impractical and costly to purify these two compounds from the stevia plant for industrial use [7, 21]. As the genes encoding biosynthesis of the steviol glucosides including Reb D and Reb M have been identified, heterologous production of Reb D and Reb M in microorganisms offers an attractive sustainable alternative.…”