Highly efficient synthesis of mono-β-1,6-Glucosylated Rebaudioside A derivative catalyzed by glycosyltransferase YjiC

Yang, Lifeng; Qian, Ping; Yuan, Zhenbo; Jiang, Jiejuan; Guo, Baodang; Liu, Chang‐Mei; Rao, Yijian; Shi, Jin‐Song; Zhang, Yan

doi:10.1016/j.carres.2022.108737

Cited by 3 publications

(1 citation statement)

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“…and rubusoside (Ru) are compromised by their more or less bitter aftertaste [ 2 ]. To improve their edulcorant qualities, enzymatic glucosylation of SGs has been developed to produce glucosylated SGs (GSGs) [ 3 , 4 ]. However, sensory analysis, particularly of glycosyl steviol glycosides (GSGs), is complicated due to their complex compositions and similar molecular structures, which make it challenging to separate each component and evaluate their taste profiles [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

A Computational Approach to Understanding and Predicting the Edulcorant Profile of Glucosyl Steviol Glycosides

Zhou,

Li,

Wang

et al. 2024

Foods

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Understanding the edulcorant profile of synthetic glucosyl steviol glycosides (GSGs) and rare natural steviol glycosides (SGs) is challenging due to their numerous species and rareness. This study developed a computational model based on the interactions of SG molecules with human sweet and bitter taste receptors (hSTR/hBTR). The models demonstrated a high correlation between the cumulative interaction energies and the perceived sweetness of SGs (R2 = 0.97), elucidating the mechanism of the diverse sweetness of SGs. It also revealed that more (within three) glucose residues at the C-13 position of the SG molecule yield stronger sweetness and weaker bitterness. Furthermore, the computational prediction was consistently validated with the known sweetness of GSG and also aligned well with that of several natural mogrosides. Thus, this model possesses a potential to predict the sweetness of SGs, GSGs, and mogrosides, facilitating the application or targeted synthesis of GSGs with desired sensory profiles.

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