Researchers have crystallized the enzyme that makes the natural product stevia taste 200 times as sweet as sugar. The enzyme is a uridine diphosphate–dependent glucosyltransferase, UGT76G1, and it catalyzes the addition of branched glucosides to compounds in stevia—primarily two diterpenoids called stevioside and rebaudioside A (Proc. Natl. Acad. Sci. U.S.A. 2019, DOI: 10.1073/pnas.1902104116). Without the branched glucosides, says lead researcher Joseph Jez of Washington University in St. Louis, stevia loses its sweetness. To get the crystal structure, Jez’s team bound rebaudioside A to UGT76G1, revealing a catalytic histidine as well as a large cavity that accommodates the growing branched chain. Jez says that the large cavity is unique to this glycosyltransferase: others found in stevia plants seem to add glucosides more linearly. Richard Dixon, a plant biochemist at the University of North Texas who was not involved in the research, says that knowing this structure will help food scientists create
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