Safety evaluation of rebaudioside A produced by fermentation

Rumelhard, Mélina; Hosako, Hiromi; Eurlings, Irene M. J.; Westerink, Walter M.A.; Staska, Lauren M.; Wiel, Jeanine A.G. van de; Marta, James La

doi:10.1016/j.fct.2016.01.005

Cited by 11 publications

(12 citation statements)

References 23 publications

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“…The recent discovery of the genes that encode the biosynthesis of steviol glycosides like Reb A, D and M has led to the development of Reb A, D and Reb M production in genetically modified yeast strains of Saccharomyces cerevisiae (134,135) and Yarrowia lipolytica (136). These strains of yeast are genetically engineered to express the steviol glycoside metabolic pathway of the stevia plant, allowing them to produce the enzymes, the intermediates and steviol glycosides such as, Reb A, D and M in a fermenter with corn dextrose or glucose as a sugar source.…”

Section: Alternate Technologies For Steviol Glycoside Productionmentioning

confidence: 99%

“…Of the two known genetically modified yeast Yarrowia lipolytica (136) and Saccharomyces cerevisiae (135) engineered to produce steviol glycosides, to date JECFA has approved the use of Reb A produced "from multiple gene donors expressed in Yarrowia lipolytica" at a minimum of 95% purity (157). Additional ingredients using alternate technologies have been approved or have GRAS status.…”

Section: Regulatory Statusmentioning

confidence: 99%

See 1 more Smart Citation

Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential

Samuel

Ayoob

Magnuson³

et al. 2018

The Journal of Nutrition

126

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Steviol glycoside sweeteners are extracted and purified from the Stevia rebaudiana Bertoni plant, a member of the Asteraceae (Compositae) family that is native to South America, where it has been used for its sweet properties for hundreds of years. With continued increasing rates of obesity, diabetes, and other related comorbidities, in conjunction with global public policies calling for reductions in sugar intake as a means to help curb these issues, low- and no-calorie sweeteners (LNCSs, also known as high-potency sweeteners) such as stevia are gaining interest among consumers and food manufacturers. This appeal is related to stevia being plant-based, zero calorie and with a sweet taste that is 50-350 times sweeter than sugar, making it an excellent choice for use in sugar- and calorie-reduced food and beverage products. Despite the fact that the safety of stevia has been affirmed by several food regulatory and safety authorities around the world, insufficient education about stevia's safety and benefits, including continuing concern with regard to the safety of LNCSs in general, deters health professionals and consumers from recommending or using stevia. Therefore, the aim of this review and the stevia symposium that preceded this review at the ASN's annual conference in 2017 was to examine, in a comprehensive manner, the state of the science for stevia, its safety and potential health benefits, and future research and application. Topics covered included metabolism, safety and acceptable intake, dietary exposure, impact on blood glucose and insulin concentrations, energy intake and weight management, blood pressure, dental caries, naturality and processing, taste and sensory properties, regulatory status, consumer insights, and market trends. Data for stevia are limited in the case of energy intake and weight management as well as for the gut microbiome; therefore, the broader literature on LNCSs was reviewed at the symposium and therefore is also included in this review.

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Section: Alternate Technologies For Steviol Glycoside Productionmentioning

confidence: 99%

Section: Regulatory Statusmentioning

confidence: 99%

Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential

Samuel

Ayoob

Magnuson³

et al. 2018

The Journal of Nutrition

126

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“…Numerosos estudios se han llevado a cabo en relación con la extracción de Rbd-A; por ejemplo, la obtención a través de la fermentación con la cepa de Yarrowia lipolytica (levadura), donde los resultados de toxicidad reportados en el estudio en mención apoyan la seguridad del Rbd-A como edulcorante de uso general [33]. Resultados semejantes fueron reportados en la evaluación del efecto de diferentes concentraciones de Rbd-A en células humanas y de ratones, donde el estudio indicó que el Rbd-A representa poco riesgo para las líneas celulares humanas (citotoxicidad, citoquinas inflamatorias, etc.)…”

Section: Stevia (Rebaudiósido A)unclassified

Análisis De Las Fuerzas Del Mercado Dendroenergético en La Vereda Cajete Del Municipio De Popayán

Hoyos¹,

Otero²,

Montealegre³

2017

BSAA

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“… 2020 ), non-caloric sweeteners (Rumelhard et al . 2016 ), itaconic acid (Blazeck et al . 2015 ) and terpenoids (Arnesen et al .…”

Section: Introductionmentioning

confidence: 99%

Engineering of molybdenum-cofactor-dependent nitrate assimilation in Yarrowia lipolytica

Perli

Borodina

Daran

2021

FEMS Yeast Research

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Engineering a new metabolic function in a microbial host can be limited by the availability of the relevant cofactor. For instance, in Yarrowia lipolytica, the expression of a functional nitrate reductase is precluded by the absence of molybdenum cofactor (Moco) biosynthesis. In this study, we demonstrated that the Ogataea parapolymorpha Moco biosynthesis pathway combined with the expression of a high affinity molybdate transporter could lead to the synthesis of Moco in Y. lipolytica. The functionality of Moco was demonstrated by expression of an active Moco-dependent nitrate assimilation pathway from the same yeast donor, O. parapolymorpha. In addition to 11 heterologous genes, fast growth on nitrate required adaptive laboratory evolution which, resulted in up to 100-fold increase in nitrate reductase activity and in up to 4-fold increase in growth rate, reaching 0.13 h−1. Genome sequencing of evolved isolates revealed the presence of a limited number of non-synonymous mutations or small insertions/deletions in annotated coding sequences. This study that builds up on a previous work establishing Moco synthesis in S. cerevisiae demonstrated that the Moco pathway could be successfully transferred in very distant yeasts and, potentially, to any other genera, which would enable the expression of new enzyme families and expand the nutrient range used by industrial yeasts.

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Safety evaluation of rebaudioside A produced by fermentation

Cited by 11 publications

References 23 publications

Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential

Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential

Análisis De Las Fuerzas Del Mercado Dendroenergético en La Vereda Cajete Del Municipio De Popayán

Engineering of molybdenum-cofactor-dependent nitrate assimilation in Yarrowia lipolytica

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