A review on rebaudioside M: The next generation steviol glycoside and noncaloric sweetener.

Autor: Okonkwo CE; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, UAE., Adeyanju AA; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Onyeaka H; School of Chemical Engineering, University of Birmingham, Birmingham, UK., Nwonuma CO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Olaniran AF; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Alejolowo OO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Inyinbor AA; Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria., Oluyori AP; Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Nov; Vol. 89 (11), pp. 6946-6965. Date of Electronic Publication: 2024 Sep 25.
DOI: 10.1111/1750-3841.17401
Abstrakt: So far, the use of artificial low-calorie sweeteners, like sucralose, saccharin, and so on, to replace the conventional-based sugars has not succeeded due to the long-term adverse health effects, for example, hypertension, and not well-known safety stand. In this review, we discussed the next generation SvGl (rebaudioside M [Reb M]), their biosynthetic pathway in plant, high-yield production via microbial fermentation and enzyme engineering, physicochemical properties, taste modification, kinetic metabolism, application in food and beverages, safety and toxicological evaluation, regulation and dosage recommendation, and health benefits. In stevia, the biosynthesis of stevia glycosides, especially Reb M, is derived from the bifurcation of the pathway leading to gibberellin, followed by subsequent enzymatic modification of rubusoside. Reb M is more economically produced via microbial fermentation of modified yeast Yarrowia lipolytica and enzymatic bioconversion of rebaudioside A (Reb A) or Reb E. Reb M can serve as a suitable alternative to the conventional-based sugars.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
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