Sweetening agents of plant origin*

Kinghora, A. Douglas; Soejarto, Djaja D.; Inglett, George E.

doi:10.1080/07352688609382220

Cited by 96 publications

(72 citation statements)

References 130 publications

(73 reference statements)

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“…It is well known that leaves of stevia (Stevia rebaudiana Bertoni) contain a number of steviol glycosides (SGs), sweet, low-energetic and nontoxic compounds (Kinghorn and Soejarto 1986, Lyakhovkin et al 1993, Matsui et al 1996. Major types of the SGs are stevioside, rebaudioside A and rebaudioside C (Lyakhovkin et al 1993.…”

Section: Introductionmentioning

confidence: 99%

Chloroplast ultrastructure, photosynthetic apparatus activities and production of steviol glycosides in Stevia rebaudiana in vivo and in vitro

Ladygin¹,

Бондарев²,

Semenova³

et al. 2008

Biologia plant.

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The accumulation of steviol glycosides (SGs) in cells of Stevia rebaudiana Bertoni both in vivo and in vitro was related to the extent of the development of the membrane system of chloroplasts and the content of photosynthetic pigments. Chloroplasts of the in vitro plants, unlike those of the intact plants, had poorly developed membrane system. The callus cells grown in the light contained proplastids of almost round shape and their thylakoid system was represented by short thylakoids sometimes forming a little number of grana consisting of 2 -3 thylakoids. In cells of the etiolated in vitro regenerants and the callus culture grown in the dark, only proplastids practically lacking the membrane system were observed. All the chloroplasts having developed thylakoids and forming at least a little number of grana were equipped with photochemically active reaction centers of photosystems 1 and 2. Leaves of in vivo plants accumulated greater amount of the pigments than leaves of the in vitro plants. In both the callus culture grown in the light and the etiolated in vitro regenerants, the content of the pigments was one order of magnitude lower than that in leaves of the intact plants. The callus tissue grown in the dark contained merely trace amounts of the pigments. Leaves of the intact and the in vitro plants did not exhibit any significant differences in photosynthetic O 2 evolution rate. However, photosynthetic O 2 evolution rate in the callus cells was much lower than that in the differentiated plant cells. The in vitro cell cultures containing merely proplastids did not practically produce SGs. However, after transferring these cultures in the light, both the formation of chloroplasts and the production of SGs in them were detected.Additional key words: photosynthetic rate, photosynthetic pigments, rebaudiosides A and C, stevioside.

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Section: Introductionmentioning

confidence: 99%

Chloroplast ultrastructure, photosynthetic apparatus activities and production of steviol glycosides in Stevia rebaudiana in vivo and in vitro

Ladygin¹,

Бондарев²,

Semenova³

et al. 2008

Biologia plant.

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“…Fruits usually contain a variety of soluble carbohydrates (KINGHORN ~;SOEJARTO, 1986) although sucrose, together with its constituents fructose and glucose, is quantitatively predominant in most cases and may account for more than 90% of total sugar content (NAGY c~;SHAW, 1980). Milk as the first diet in the life of any mammal contains considerable amounts of lactose as its almost exclusive soluble carbohydrate (JENNESS & SLOAN, 1970), ranging from 4--8 g/100 ml in primates (Buss & COOPER, 1972).…”

Section: Introductionmentioning

confidence: 99%

Taste preference thresholds for food-associated sugars in the squirrel monkey (Saimiri sciureus)

Laska

1996

Primates

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ABSTRACT. The purpose of this study was to determine taste preference thresholds for four different food-associated sugars in Saimiri sciureus. Using a two-bottle test three male squirrel monkeys were found to significantly prefer 10 mM sucrose, 40 mM fructose, 90 mM glucose, and 100 mM lactose over tap water. Presentation of suprathreshold sugar solutions led to marked concentrationdependent and monotonically increasing polydipsia. The results showed the squirrel monkey to prefer lower sugar concentrations compared to other non-human primates and thus support the assumption that this species may use sweetness as a criterion for food selection.

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“…Its sweetness is mainly the result of a group of structurally‐related compounds, steviol glycosides, which present a common aglycone, known as steviol ( ent ‐13‐hydroxykaur‐16‐en‐18‐oic acid), and differ in the number and types of sugar residues. Stevioside is the most abundant steviol glycoside and has been reported to be between 210 and 300 times sweeter than sucrose . As for other high‐potency sweeteners, steviol glycosides present bitter and off‐tastes, as well as consumer differences in sensitivity to and acceptance of the sweeteners, suggesting that most of the variation in sensitivity may have a genetic basis .…”

Section: Introductionmentioning

confidence: 99%

Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia ‘green’ extract

et al. 2016

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Sweetening agents of plant origin*

Cited by 96 publications

References 130 publications

Chloroplast ultrastructure, photosynthetic apparatus activities and production of steviol glycosides in Stevia rebaudiana in vivo and in vitro

Chloroplast ultrastructure, photosynthetic apparatus activities and production of steviol glycosides in Stevia rebaudiana in vivo and in vitro

Taste preference thresholds for food-associated sugars in the squirrel monkey (Saimiri sciureus)

Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia ‘green’ extract

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