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1. Compound ID: 27951
Structure type: oligomer
Trivial name: stevioside
Compound class: saponin glycoside, glycoside
Contained glycoepitopes: IEDB_140628,IEDB_142488,IEDB_146664,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
- Article ID: 12062
Chan P, Tomlinson B, Chen YJ, Liu JC, Hsieh MH, Cheng JT "A double-blind placebo-controlled study of the effectiveness and tolerability of oral stevioside in human hypertension" -
British Journal of Clinical Pharmacology 50(3) (2000) 215-220
Stevioside is a natural plant glycoside isolated from the plant Stevia rebaudiana which has been commercialized as a sweetener in Japan for more than 20 years. Previous animal studies have shown that stevioside has an antihypertensive effect. This study was to designed to evaluate the effect of stevioside in human hypertension. A multicentre, randomized, double-blind, placebo-controlled study was undertaken. This study group consisted of 106 Chinese hypertensive subjects with diastolic blood pressure between 95 and 110 mmHg and ages ranging from 28 to 75 years with 60 subjects (men 34, women 26; mean +/- s.d., 54.1+/-3.8 years) allocated to active treatment and 46 (men 19, women 27; mean +/- s.d., 53.7+/-4.1 years) to placebo treatment. Each subject was given capsules containing stevioside (250 mg) or placebo thrice daily and followed-up at monthly intervals for 1 year. After 3 months, the systolic and diastolic blood pressure of the stevioside group decreased significantly (systolic: 166.0+/-9.4-152.6+/-6.8 mmHg; diastolic: 104.7 +/- 5.2-90.3+/-3.6 mmHg, P<0.05), and the effect persisted during the whole year. Blood biochemistry parameters including lipid and glucose showed no significant changes. No significant adverse effect was observed and quality of life assessment showed no deterioration. This study shows that oral stevioside is a well tolerated and effective modality that may be considered as an alternative or supplementary therapy for patients with hypertension.
compliance, hypertension, stevioside
NCBI PubMed ID: 10971305Publication DOI: 10.1046/j.1365-2125.2000.00260.xJournal NLM ID: 7503323Publisher: Oxford: Wiley-Blackwell
Institutions: Division of Cardiovascular Medicine, Taipei Medical College and affiliated Taipei Wan Fang Hospital, Taipei, Taiwan, China, Division of Clinical Pharmacology, Chinese University of Hong Kong, Hong Kong, China, Department of Pharmacology, National Cheng-Kung University Medical School at Tainan, Tainan, Taiwan, China
Methods: biological assays
- Article ID: 12387
Jeppesen PB, Gregersen S, Poulsen CR, Hermansen K "Stevioside acts directly on pancreatic 13 cells to secrete insulin: actions independent of cyclic adenosine monophosphate and adenosine triphosphate-sensitive K+-channel activity" -
The Journal of Clinical Endocrinology and Metabolism 49(2) (2000) 208-214
The natural sweetener stevioside, which is found in the plant Stevia rebaudiana Bertoni, has been used for many years in the treatment of diabetes among Indians in Paraguay and Brazil. However, the mechanism for the blood glucose—lowering effect remains unknown . To elucidate the impact of stevioside and its aglucon steviol on insulin release from normal mouse islets and the β-cell line INS-1 were used. Both stevioside and steviol (1 nmol/L to 1 mmol/L) dose-dependently enhanced insulin secretion from incubated mouse islets in the presence of 16.7 mmol/L glucose (P < .05). The insulinotropic effects of stevioside and steviol were critically dependent on the prevailing glucose concentration, ie, stevioside (1 mmol/L) and steviol (1 μmol/L) only potentiated insulin secretion at or above 8.3 mmol/L glucose (P < .05). Interestingly, the insulinotropic effects of both stevioside and steviol were preserved in the absence of extracellular Ca2+. During perifusion of islets, stevioside (1 mmol/L) and steviol (1 μmol/L) had a long-lasting and apparently reversible insulinotropic effect in the presence of 16.7 mmol/L glucose (P < .05). To determine if stevioside and steviol act directly on β cells, the effects on INS-1 cells were also investigated. Stevioside and steviol both potentiated insulin secretion from INS-1 cells (P < .05). Neither stevioside (1 to 100 μmol/L) nor steviol (10 nmol/L to 10 μmol/L) influenced the plasma membrane K+ adenosine triphosphate (KATP+)-sensitive channel activity, nor did they alter cyclic adenosine monophosphate (cAMP) levels in islets. In conclusion, stevioside and steviol stimulate insulin secretion via a direct action on β cells. The results indicate that the compounds may have a potential role as antihyperglycemic agents in the treatment of type 2 diabetes mellitus.
steviol, stevioside, insulin secretion, INS-1 cells
NCBI PubMed ID: 10690946Publication DOI: 10.1016/s0026-0495(00)91325-8Journal NLM ID: 0375362Publisher: New York: Oxford University Press
Institutions: Department of Endocrinology and Metabolism, Aarhus University Hospital, Aarhus, Denmark, Islet Cell Physiology, Novo Nordisk, Copenhagen, Denmark
Methods: biological assays, radioactivity measurement, cell growth, dialysis, centrifugation, radioimmunoassay
- Article ID: 12763
Totté N, Charon L, Rohmer M, Compernolle F, Baboeuf I, Geuns JMC "Biosynthesis of the diterpenoid steviol, an ent-kaurene derivative from Stevia rebaudiana Bertoni, via the methylerythritol phosphate pathway" -
Tetrahedron Letters 41(33) (2000) 6407-6410
As shown from [1-13C]glucose incorporation, steviol, the diterpene aglycone moiety of stevioside, is synthesized in Stevia rebaudiana Bertoni via the mevalonate-independent methylerythritol phosphate pathway.
biosynthesis, steviol, isoprenoids, stevioside, methylerythritol phosphate pathway, Stevia rebaudiana, gibberellines
Publication DOI: 10.1016/S0040-4039(00)01094-7Journal NLM ID: 2984819RPublisher: Elsevier
Correspondence: jan.geuns@bio.kuleuven.ac.be
Institutions: Laboratorium Plantenfysiologie, Katholieke Universiteit Leuven, Leuven, Belgium, Université Louis Pasteur/CNRS, Institut Le Bel, Strasbourg, France, Laboratorium Organische Synthese, Katholieke Universiteit Leuven, Leuven, Belgium
- Article ID: 12892
Zhang SQ, Kumar A, Kutowy O "Membrane-based separation scheme for processing sweeteners from stevia leaves" -
Food Research International 33(7) (2000) 617-620
In existing processes, extraction and refining of glycoside based sweeteners from stevia leaves involves many process steps including extraction by organic solvents. The purpose of the present study was to develop a process of extraction and refining of sweeteners with reduced number of unit operations and minimization and/or elimination of chemical usage including organic solvents. It was found that water was very effective for extracting glycosides at selected pH and temperatures. It was also shown that a multi-stage membrane process was successfully able to concentrate the glycoside sweeteners. Based on the preliminary results, it appears that bitter-tasting components were washed out from the sweetener concentrate in the nanofiltration process. This work also has demonstrated that a membrane-based separation process for refining glycoside-based sweeteners could be viable and needs to be investigated further.
extraction, membranes, separation, Ultrafiltration, Stevia, sweeteners, nanofiltration, microfiltration
Publication DOI: 10.1016/S0963-9969(00)00098-3Journal NLM ID: 9210143Publisher: Ottawa, Ontario, Canada: CIFST, Elsevier Applied Science
Correspondence: ashwani.kumar@nrc.ca
Institutions: Institute for Chemical Process and Environmental Technology, National Research Council of Canada, Ottawa, Canada
Methods: HPLC, extraction
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2. Compound ID: 27952
Structure type: oligomer
Trivial name: dulcoside-A
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_136105,IEDB_142488,IEDB_146664,IEDB_225177,IEDB_885823,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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3. Compound ID: 27953
|
b-D-Glcp-(1-19)-+
|
b-D-Glcp-(1-3)-+ |
| |
b-D-Glcp-(1-2)-b-D-Glcp-(1-13)-Steviol |
Show graphically |
Structure type: oligomer
Trivial name: rebaudioside-A, rebaudioside A
Compound class: saponin glycoside, glycoside
Contained glycoepitopes: IEDB_140628,IEDB_142488,IEDB_146664,IEDB_153543,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
- Article ID: 12892
Zhang SQ, Kumar A, Kutowy O "Membrane-based separation scheme for processing sweeteners from stevia leaves" -
Food Research International 33(7) (2000) 617-620
In existing processes, extraction and refining of glycoside based sweeteners from stevia leaves involves many process steps including extraction by organic solvents. The purpose of the present study was to develop a process of extraction and refining of sweeteners with reduced number of unit operations and minimization and/or elimination of chemical usage including organic solvents. It was found that water was very effective for extracting glycosides at selected pH and temperatures. It was also shown that a multi-stage membrane process was successfully able to concentrate the glycoside sweeteners. Based on the preliminary results, it appears that bitter-tasting components were washed out from the sweetener concentrate in the nanofiltration process. This work also has demonstrated that a membrane-based separation process for refining glycoside-based sweeteners could be viable and needs to be investigated further.
extraction, membranes, separation, Ultrafiltration, Stevia, sweeteners, nanofiltration, microfiltration
Publication DOI: 10.1016/S0963-9969(00)00098-3Journal NLM ID: 9210143Publisher: Ottawa, Ontario, Canada: CIFST, Elsevier Applied Science
Correspondence: ashwani.kumar@nrc.ca
Institutions: Institute for Chemical Process and Environmental Technology, National Research Council of Canada, Ottawa, Canada
Methods: HPLC, extraction
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4. Compound ID: 27954
|
b-D-Glcp-(1-19)-+
|
b-D-Glcp-(1-3)-+ |
| |
a-L-Rhap-(1-2)-b-D-Glcp-(1-13)-Steviol |
Show graphically |
Structure type: oligomer
Trivial name: rebaudioside-C, rebaudioside C
Compound class: saponin glycoside, glycoside
Contained glycoepitopes: IEDB_136105,IEDB_142488,IEDB_146664,IEDB_153543,IEDB_225177,IEDB_885823,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
- Article ID: 12892
Zhang SQ, Kumar A, Kutowy O "Membrane-based separation scheme for processing sweeteners from stevia leaves" -
Food Research International 33(7) (2000) 617-620
In existing processes, extraction and refining of glycoside based sweeteners from stevia leaves involves many process steps including extraction by organic solvents. The purpose of the present study was to develop a process of extraction and refining of sweeteners with reduced number of unit operations and minimization and/or elimination of chemical usage including organic solvents. It was found that water was very effective for extracting glycosides at selected pH and temperatures. It was also shown that a multi-stage membrane process was successfully able to concentrate the glycoside sweeteners. Based on the preliminary results, it appears that bitter-tasting components were washed out from the sweetener concentrate in the nanofiltration process. This work also has demonstrated that a membrane-based separation process for refining glycoside-based sweeteners could be viable and needs to be investigated further.
extraction, membranes, separation, Ultrafiltration, Stevia, sweeteners, nanofiltration, microfiltration
Publication DOI: 10.1016/S0963-9969(00)00098-3Journal NLM ID: 9210143Publisher: Ottawa, Ontario, Canada: CIFST, Elsevier Applied Science
Correspondence: ashwani.kumar@nrc.ca
Institutions: Institute for Chemical Process and Environmental Technology, National Research Council of Canada, Ottawa, Canada
Methods: HPLC, extraction
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5. Compound ID: 27955
|
b-D-Glcp-(1-2)-b-D-Glcp-(1-19)-+
|
b-D-Glcp-(1-3)-+ |
| |
b-D-Glcp-(1-2)-b-D-Glcp-(1-13)-Steviol |
Show graphically |
Structure type: oligomer
Trivial name: rebaudioside-D
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_140628,IEDB_142488,IEDB_146664,IEDB_153543,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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6. Compound ID: 27956
|
b-D-Glcp-(1-2)-b-D-Glcp-(1-19)-+
|
b-D-Glcp-(1-2)-b-D-Glcp-(1-13)-Steviol |
Show graphically |
Structure type: oligomer
Trivial name: rebaudioside-E
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_140628,IEDB_142488,IEDB_146664,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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7. Compound ID: 27957
Structure type: oligomer
Trivial name: rubusoside
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_142488,IEDB_146664,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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8. Compound ID: 27958
Structure type: oligomer
Trivial name: steviolbioside (Sb)
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_140628,IEDB_142488,IEDB_146664,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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9. Compound ID: 27959
Structure type: monomer
Trivial name: steviolmonoside (Sm)
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_142488,IEDB_146664,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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10. Compound ID: 27960
Structure type: oligomer
Trivial name: suavioside-Q1
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_142488,IEDB_144998,IEDB_146664,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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11. Compound ID: 27961
Structure type: oligomer
Trivial name: suavioside-Q2
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_142488,IEDB_144998,IEDB_146664,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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12. Compound ID: 27962
Structure type: oligomer
Trivial name: suavioside-R1
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_136906,IEDB_137472,IEDB_140529,IEDB_141794,IEDB_142488,IEDB_146664,IEDB_151528,IEDB_167069,IEDB_190606,IEDB_983931,SB_192,SB_7
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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13. Compound ID: 27963
Structure type: oligomer
Trivial name: suavioside-R2
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_136906,IEDB_137472,IEDB_140529,IEDB_141794,IEDB_142488,IEDB_146664,IEDB_151528,IEDB_167069,IEDB_190606,IEDB_983931,SB_192,SB_7
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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14. Compound ID: 27964
|
b-D-Glcp-(1-19)-+
|
a-D-Glcp-(1-4)-b-D-Glcp-(1-2)-b-D-Glcp-(1-13)-Steviol |
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Structure type: oligomer
Trivial name: stevioside S1a
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_140628,IEDB_140629,IEDB_142488,IEDB_144998,IEDB_146664,IEDB_423115,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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15. Compound ID: 27965
|
b-D-Glcp-(1-19)-+
|
a-D-Glcp-(1-4)-a-D-Glcp-(1-4)-b-D-Glcp-(1-2)-b-D-Glcp-(1-13)-Steviol |
Show graphically |
Structure type: oligomer
Trivial name: stevioside S2a
Compound class: saponin glycoside
Contained glycoepitopes: IEDB_140628,IEDB_140629,IEDB_142488,IEDB_144998,IEDB_146664,IEDB_423115,IEDB_857742,IEDB_983931,SB_192
The structure is contained in the following publication(s):
- Article ID: 11164
Tanaka O "Improvement of taste of natural sweeteners" -
Pure and Applied Chemistry 69(4) (1997) 675-683
Toward improvement of sweetness, studies on transglycosylation of steviol glycosides, stevioside from Stevia rebaudinana, rubusoside from Rubus suavisimus and their derivatives have been extensively carried out by a variety of enzyme systems. Together with rubusoside, a number of minor diterpene glycosides were isolated from leaves of R. suavissimus, being significant in view of structure-taste relationship of diterpene glycosides of this series. Monoglucuronide of glycyrrhetinic acid (MGGR) was found to be more than 5 times sweeter than glycyrrhizin. Quantitative production of MGGR from glycyrrhizin was achieved by selective removal of the terminal glucuronide unit of glycyrrhizin by an enzyme from Cryptococcus magnus MG-27 (yeast).
Publication DOI: 10.1351/pac199769040675Journal NLM ID: 0376514Publisher: Oxford: Blackwell Scientific Publications
Institutions: Suzugamine Women's College, Inokuchi, Nishi-ku, Hiroshima 734, Japan
Methods: deacetylation, chemical methods, extraction, acetylation, enzymatic partial hydrolysis, enzymatic transglucosylation
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