Biotransformation of stevioside to rebaudioside – A in suspension cells of Stevia: Applications of leaf extract in functional biscuits

Abstract

The suspension culture of Stevia was conceived as a means of establishing a stevioside-producing cell line in vitro. The highest callus induction rate (90%) was achieved using the Stevia leaf explants in modified MS medium supplemented with 1 mg/L BAP and 2 mg/L NAA. Friable and rapidly growing suspension cells were established in this media. The growth curve of suspension culture was studied by determining its biomass accumulation in PCV where the maximum biomass was obtained after 3 weeks. The suspension culture was preferred over callus culture for the biotransformation. The results indicated the simplicity, relatively inexpensive, eco-friendly nature of the process by showing 37.5% conversion of stevioside to rebaudioside A. As a result, it appears to be a potential method for the large-scale industrial synthesis of rebaudioside-A. This high biotransformation efficiency will be useful in substituting sucrose in functional foods. In the current study, the sensory characteristics and energy values of the biscuits containing Stevia, as a sugar replacement, were investigated. According to our findings, Stevia extract may be utilized as a natural sweetener in a variety of food products such as biscuits. In addition, these functional biscuits may be beneficial in maintaining good health, managing obesity and diabetes in patients.