Rebaudioside F, a diterpene glycoside from Stevia rebaudiana

Starratt, Alvin N.; Kirby, Christopher W.; Pocs, Robert; Brandle, J. E.

doi:10.1016/s0031-9422(01)00416-2

Cited by 140 publications

(82 citation statements)

References 6 publications

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“…It is being cultivated domestically and is used as raw leaf or as commercially processed sweetener (Dwivedi 1999;Dzyuba 1998). Stevia leaves contain a complex mixture of sweet diterpene glycosides, including stevioside, steviolbiosides, rebaudiosides (A, B, C, D, E and F) and dulcoside A (Starrat et al 2002). Stevioside is the major compound responsible for the sweetness.…”

Section: Introductionmentioning

confidence: 99%

Development of high protein and low calorie cookies

et al. 2011

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Cookies high in proteins and low in calories were prepared by substituting wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional creamery method. Cookies were evaluated for physico-chemical and sensory quality parameters. The thickness and hardness of cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of DSF while there was increase in protein, crude fiber and ash content and decrease in fat and carbohydrate contents. The cookies with 20% substitution each of DSF and SLP scored maximum for all the sensory quality attributes. On storage of such cookies in LDPE, HDPE and PP for 90 days at ambient temperature, the sensory quality attributes were decreased, but the cookies were acceptable. The HDPE was better packaging material than LDPE and PP with regard to sensory quality of cookies during storage.

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Section: Introductionmentioning

confidence: 99%

Development of high protein and low calorie cookies

et al. 2011

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“…The commercial importance of stevia stems from the use of these glycosides as sugar substitutes. There are 8 known glycosides in the plant (Kennelly 2002, Starrat et al 2002. These glycosides are high-intensity sweeteners ranging from 50 to 300 times sweeter than sugar, with low water solubility and high melting points (Crammer and Ikan 1987).…”

Section: Introductionmentioning

confidence: 99%

Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts

et al. 2010

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Stevia rebaudiana is an introduced crop in India. The leaf and its extract although sweet have a bitter after taste that precludes commercial acceptability. The composition of the leaf refl ected a high nutritive value and polyphenol concentration averaging 4.15% by weight of dried leaf. Variably processed extracts enriched with polyphenols, pigments and a mixture of both were evaluated for sensory attributes by a semi trained panel when added to cofee and lime juice. Presence of polyphenols infl uenced the acceptability of the sweeteners marginally, while chlorophyll was found unacceptable in any of the extracts. The antioxidant activity of the extracts was synergistic when it was mixed with coffee and lime juice. Complete purifi cation of stevia leaf extracts to obtain pure glycosides is not necessary for it to become a commercially acceptable sweetener.

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“…Stevia accumulates SGs in its leaves to as high as 20% of the dry weight, which are comprised of approximately 10 major components in varying levels (Geuns, 2003). All of these compounds share a common backbone, a steviol aglycone, but with a different number of sugar moieties (Glc, rhamnose, and Xyl;Obtani and Yamasaki, 2002;Starratt et al, 2002). The quality and intensity of the taste are determined by the C-position (C-13 or C-19) of steviol being modified and the number of the sugar moieties (Obtani and Yamasaki, 2002).…”

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confidence: 99%

Comparative transcriptomics unravel biochemical specialization of leaf tissues of Stevia (Stevia rebaudiana) for diterpenoid production

et al. 2015

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Stevia (Stevia rebaudiana) produces not only a group of diterpenoid glycosides known as steviol glycosides (SGs), but also other labdane-type diterpenoids that may be spatially separated from SGs. However, their biosynthetic routes and spatial distribution in leaf tissues have not yet been elucidated. Here, we integrate metabolome and transcriptome analyses of Stevia to explore the biosynthetic capacity of leaf tissues for diterpenoid metabolism. Tissue-specific chemical analyses confirmed that SGs were accumulated in leaf cells but not in trichomes. On the other hand, Stevia leaf trichomes stored other labdane-type diterpenoids such as oxomanoyl oxide and agatholic acid. RNA sequencing analyses from two different tissues of Stevia provided a comprehensive overview of dynamic metabolic activities in trichomes and leaf without trichomes. These metabolite-guided transcriptomics and phylogenetic and gene expression analyses clearly identified specific gene members encoding enzymes involved in the 2-C-methyl-D-erythritol 4-phosphate pathway and the biosynthesis of steviol or other labdane-type diterpenoids. Additionally, our RNA sequencing analysis uncovered copalyl diphosphate synthase (SrCPS) and kaurene synthase1 (SrKS1) homologs, SrCPS2 and KS-like (SrKSL), which were specifically expressed in trichomes. In vitro and in planta assays showed that unlike SrCPS and SrKS1, SrCPS2 synthesized labda-13-en-8-ol diphosphate and successively catalyzed the formation of manoyl oxide and epi-manoyl oxide in combination with SrKSL. Our findings suggest that Stevia may have evolved to use distinct metabolic pathways to avoid metabolic interferences in leaf tissues for efficient production of diverse secondary metabolites.

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Rebaudioside F, a diterpene glycoside from Stevia rebaudiana

Cited by 140 publications

References 6 publications

Development of high protein and low calorie cookies

Development of high protein and low calorie cookies

Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts

Comparative transcriptomics unravel biochemical specialization of leaf tissues of Stevia (Stevia rebaudiana) for diterpenoid production

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