Regio-selective glycosylation of mogroside IIIE by glycosyltransferase / 中国药科大学学报

@#Mogrosides, the main sweet components isolated from Siraitia grosvenorii, are a family of cucurbitane-type tetracyclic triterpenoid saponins. Given that the high sweetness, low calorie and excellent taste, mogrosides have become the important resource for the development of natural non-nutritive sweeteners. As reported, 11α-hydroxyl group in the structural skeleton of mogrosides was closely related to sweetness and taste, but it had not been confirmed experimentally. In this work, we used mogroside IIIE as a model compound, which was 300 times sweeter than 5% sucrose and tasted better, and modified its 11α-hydroxyl group through glycosyltransferase to elucidate the relations between structure and sweetness of mogroside compounds. The glycosyltransferase HXSW-GT-2 was obtained to regio-selectively glycosylate the 11α-hydroxyl group of mogroside IIIE through the screening of glycosyltransferase library. And then, the soluble expression of HXSW-GT-02 in Escherichia coli was efficiently achieved by optimizing the induction conditions. Subsequently, the yield of glycosylated mogroside IIIE(MG-IIIE-Glu)was increased to > 85% through optimizing reaction pH, temperature, UDP-G dosage and biocatalyst loading. The product MG-IIIE-Glu was bio-prepared at a 0. 5 L scale and the final purity was 97. 8%. A “mouth feel” test showed that MG-IIIE-Glu had no sweetness and displayed obvious bitterness through the comparison with mogroside IIIE and 5% sucrose. In conclusion, the function of the 11α-hydroxyl group of mogrosides in sweetness and taste was preliminarily elucidated which would be beneficial for the structural modification and development of mogroside sweeteners.

Atividade antimicrobiana de Stevia rebaudiana Bertoni e de adoçantes não calóricos sobre bactérias cariogênicas: estudo in vitro / Antimicrobial activity of Stevia rebaudiana Bertoni and non-caloric sweeteners on cariogenic bacteria: in vitro study

Objetivo: avaliar a atividade antimicrobiana in vitro da planta Stevia rebaudiana Bertoni e de adoçantes não calóricos sobre o crescimento de Streptococcus mutanse Lactobacillus casei, micro-organismos cariogênicos presentes na cavidade bucal. Materiais e método: o estudo foi realizado utilizando as cepas padrões de S.mutans (UA159) e L. casei (ATCC7469). Foram avaliados diferentes compostos não calóricos substitutos dasacarose nas concentrações de 1%, 5% e 10%: eritritol(ER), Fit Sucralose® (SU), Stevita® (ST), solução de Steviarebaudiana Bertoni (SSr) e, como controle positivo,digluconato de clorexidina (DC). A análise do efeito inibitório desses compostos no crescimento das bactériasfoi feita por meio da técnica de difusão em ágar. Resultado:observou-se que existe um efeito inibitório decrescimento de ambos os micro-organismos por parte da SSr e do ER, enquanto os demais adoçantes testa dosnão tiveram efeito inibitório sobre esses micro-organismos.Conclusão: os resultados demonstram que SSR eER apresentam efeito inibidor no crescimento das cepastestadas de S. mutans e L. casei. (AU)

Objective: The study evaluated the in vitro antimicrobial activity of the Stevia rebaudiana Bertoni plant and non-caloric sweeteners on the growth of Streptococcus mutans and Lactobacillus casei, which are cariogenic microorganisms present in the oral cavity. Materials and method: The study was conducted using the standard strains of S. mutans (UA159) and L. casei (ATCC7469). Different non-caloric compounds were evaluated at concentrations of 1%, 5%, and 10%: erythritol (ER), Fit Sucralose™ (SU), Stevita™ (ST), Stevia rebaudiana Bertoni solution (SSr), and chlorhexidine digluconate (CD) as positive control. The inhibitory effect of these compounds on the growth of bacteria were analyzed by the agar diffusion technique. Result: There was a growth inhibition effect for both microorganisms by SSr and ER, whereas the other sweeteners tested had no inhibitory effect on the microorganisms. Conclusion: The results showed that SSr and ER present an inhibitory effect on the growth the strains tested of S. mutans and L. casei. (AU)

Enzymatic synthesis of mogroside ⅢE / 中国药科大学学报

The aim was to develop the simple preparation method of mogroside ⅢE,and to lay the foundation for the development of the mogroside sweeteners. In the present study,the glycosidase CPU-GH17,which can regio-selectively biosynthesize mogroside ⅢE from mogroside V,was screened from the established library of glycosi-dases. Then,the soluble expression condition of CPU-GH17 in E. coli was exploited by investigating isopropyl β-D-thiogalactoside (IPTG)concentration,culture temperature and induction time,and 0. 4 mmol/L IPTG,15 °C and 12 h was used as optimal condition. The result showed that mogroside V could be completely converted into mogroside ⅢE under the conditions of pH 6. 0,45 °C,3 U/mL enzyme loading,5 mg/mL substrate concentration for 20 h. In conclusion,a biosynthetic system for the regio-selective preparation of mogroside ⅢE by recombinant CPU-GH17 was successfully established and verified at a preparative scale.

Descripción de Tessaria dodeneifolia (Hook. & Arn.) Cabrera, (Asteraceae), "la planta dulce" como endulzante natural / Description of Tessaria dodeneifolia (Hook. & Arn.) Cabrera, (Asteraceae), the sweet plant

Los conocimientos etnobotánicos constituyen aportes importantes en la vida del hombre y han permitido la aplicación del uso tradicional de las plantas medicinales, aromáticas, alimenticias. Así, en la comunidad de Ybabiyu, Distrito de Guazucua del Departamento de Ñeembucú, Paraguay, se reporta la utilización de las hojas de una especie vegetal conocida con el nombre de "hierba dulce" ("ka ́a he ́ê") (hierba dulce) como endulzante en sustitución del azúcar. El estudio fue cualitativo, observacional y descriptivo. El ámbito geográfico fue la Región del Ñeembucú, en la localidad conocida como Ybabiyu, distrito de Guazucua. La especie fue colectada en su hábitat natural, procedente de una propiedad privada de la zona. Fue identificada como Tessaria dodoneifolia (Hook. & Arn.) Cabrera (Asteraceae). Este uso, para esta especie, es reportado por primera vez para el Paraguay. A, además se describe las características y los aspectos ecológicos de la especie denominada "ka ́a he ́hierba dulceê" (Tessaria dodoneifolia) utilizada como endulzante de alimentos líquido, en la Región de Ñeembucú, Paraguay. Esta especie tiene amplia distribución y usos variados en países de América del Sur.

Ethnobotanical knowledge is important contributions in the life of man and allowed the application of traditional use of medicinal, aromatic, food plants. Thus, in the community of Ybabiyu, Guazucua District Department of Ñeembucú, the use of the leaves of a plant species known as "sweet plant" ("ka ́a he ́ê " (sweet plant) as a sweetener to replace sugar is reported . The study was qualitative, observational and descriptive. The geographical area was the region of Ñeembucú, in the locality known as Ybabiyu, Guazucua district. The species was collected in the wild, from a private property in the area. It was identified as Tessaria dodoneifolia (Hook. & Arn.) Cabrera (Asteraceae). This use is reported for the first time for Paraguay, plus features and ecological aspects of the species called "ka ́a he ́ê " (Tessaria dodoneifolia) used as a sweetener in liquid food, in the region of Ñeembucú, Paraguay. This species is widely distributed and has varied used in South America countries.

Double emulsion and complex coacervation in stevia encapsulation / Doble emulsión y coacervacion compleja en la encapsulación de estevia

Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size, and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier´s infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules. Results: Micro and nanocapsules (minimum size of 19.39 ± 0.74µm and 62.33 ± 6.65µm maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility. Conclusions: An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed.

Antecedentes: La estevia deja sabor residual al ser consumida, y su sabor dulce permanece poco tiempo, por lo cual, la encapsulación es una opción para mitigar estos problemas. Objetivo: Se evaluó el sistema doble emulsión seguido por coacervación compleja en la encapsulación de estevia. Métodos: Se determinó el efecto de la concentración del edulcorante (3.5; 5; 7.5 y 10% p/p) y de la concentración del material de pared (2.5 y 5% p/p), en la morfología, tamaño de cápsulas, y capacidad de encapsulación. Se elaboró la doble emulsión, se formó el coacervado, y posteriormente, las cápsulas se liofilizaron. La morfología y el tamaño de las cápsulas, se midieron antes y después de la liofilización mediante microscopia óptica. A partir de espectrometría infrarroja de transformada de Fourier se analizó capacidad de encapsulación. En las cápsulas liofilizadas se midió actividad de agua y solubilidad. Resultados: Se obtuvieron micro y nanocápsulas (tamaño mínimo de 19.39±0.74µm y máximo 62.33±6.65µm). Las micrografías indicaron que la técnica de encapsulación usada, permite obtener cápsulas de estevia dispersas y de morfología redonda y homogénea. La capacidad de encapsulación fue 84.37±4.04%. El valor mínimo de actividad de agua fue 0.49±0.01, y solubilidad de 17.65±0.91%. Conclusiones: Se obtuvo incremento en la capacidad de encapsulación cuando se utilizó la mayor concentración del material de pared. El diámetro de las cápsulas aumentó a medida que se incrementaron las concentraciones del edulcorante. Se concluyó que la formulación a 5% (p/p) de edulcorante y de 5% (p/p) en material de pared fue el tratamiento que mejor se asocia a una liberación controlada de estevia, lo cual permite establecer posteriores aplicaciones en las que se prolongue el sabor dulce y enmascare el sabor amargo de la estevia.

EFFECT OF GENOTYPE ON THE in vitro REGENERATION OF Stevia rebaudiana VIA SOMATIC EMBRYOGENESIS / Efecto del genotipo sobre la regeneración in vitro de Stevia rebaudiana a través de embriogénesis somática

Stevia rebaudiana (Asteraceae) is a plant of economic importance because of its medicinal properties and the presence of sweetener compounds on its leaves. These compounds can be a substitute for sucrose in a wide variety of products used by persons with diabetes and obesity problems. To standardize an efficient and effective propagation method for the different Stevia genotypes grown in Colombia, this study evaluated the effect of different combinations of the plant growth regulators 2,4-dichlorophenoxyacetic acid (2,4-D), indole-3-acetic acid (IAA), indole-3-butyric acid (IBA), 6-(gamma, gamma-dimethylallylamino) purine (2iP) and Zeatin on the induction and development of somatic embryos. Adenine and coconut water were also evaluated as supplements in the basal culture medium Murashige and Skoog Basal Salt Mixture (MS) with glutamine. The combination of 2,4-D (18.09 µM) and 2iP (7.38 µM) produced the highest number of somatic embryos per explant, which had well-defined characteristics. The genotype showed a significant effect on the embryogenic response. In the "SRQ-93" genotype, the formation and development of somatic embryos was achieved, whereas the genotypes "Bertoni" and "Morita II" only yielded embryogenic and non-embryogenic calli, respectively. The conversion to seedlings was achieved on the regeneration medium containing gibberellic acid (GA3) (0.29 µM) and activated charcoal.

Stevia rebaudiana (Asteraceae), es una planta de gran importancia económica debido a sus propiedades medicinales y a la presencia de compuestos endulzantes en sus hojas, los cuales pueden sustituir la sacarosa en gran variedad de productos utilizados por personas con problemas de diabetes y obesidad. Con el propósito de estandarizar un método de propagación eficiente y efectivo para diferentes genotipos de Stevia cultivados en Colombia, en la presente investigación se evaluó el efecto sobre la inducción y desarrollo de embriones somáticos de diferentes combinaciones de los reguladores de crecimiento vegetal 2,4-D, IAA, IBA, 2iP y Zeatina, además de los suplementos adenina y agua de coco en el medio de cultivo basal Murashige y Skoog (1962), adicionado con glutamina. Con la combinación 2,4-D (18.09 µM) y 2iP (7.38 µM) se obtuvo el mayor número embriones somáticos por explante con características bien definidas. El genotipo tuvo un efecto significativo en la repuesta embriogénica, en el genotipo "SRQ-93" se logró la formación y el desarrollo de embriones somáticos, mientras que en los genotipos "Bertoni" y "Morita II", solo se obtuvo callo embriogénico y no embriogénico respectivamente. La conversión a plántulas se alcanzó en el medio de regeneración conteniendo GA3 (0.29 µM) y carbón activado.