Natural Non-caloric Sweetener Research Articles

Stability of the Stevia-Derived Sweetener Rebaudioside A in Solution as Affected by Ultraviolet Light Exposure.

Rebaudioside A is a natural noncaloric high-potency sweetener extracted from the leaves of Stevia rebaudiana. With rebaudioside A use increasing in foods, understanding the factors affecting its stability is necessary. This project evaluated the degradation rate constants of rebaudioside A in water, 0.1 M phosphate buffer, and 0.1 M citrate buffer at pH 3 and 7 as a function of ultraviolet (UV) light intensity (365 nm, 0 μW/cm2 for dark conditions, 27 μW/cm2 for low intensity, and 190 μW/cm2 for high intensity) at 32.5 °C. Rebaudioside A stability was adversely affected by light exposure. The pseudo-1st-order degradation rate constants increased significantly (P < 0.05) with increasing light intensity in all solutions. Under dark conditions, rebaudioside A in phosphate buffers was more susceptible to breakdown than in water and citrate buffers at both pH levels. However, exposure to UV light resulted in rebaudioside A degradation occurring approximately 10 times faster in citrate than in phosphate buffers at both pH levels. The sensitivity of rebaudioside A to UV light was greater in citrate buffers than in water or phosphate buffers. The use of light-protective packaging for beverages containing rebaudioside A will improve its stability.

In vitro and in vivo assessment of inhibitory effect of stevioside on pro-inflammatory cytokines.

Stevioside is a natural non-caloric sweetener which has been reported to have anti-inflammatory activity. The aim of the present study was to examine in vitro and in vivo effects of stevioside on rats plasma levels of tumor necrosis factor- α (TNF-α), interleukin-1β (IL-1β), TNF-α and IL-1β release from lipopolysaccharide(LPS)-stimulated rat peripheral blood mononuclear cells (PBMCs). Male wistar rats weighing between 170-220 g were given stevioside (0, 500 and 1000 mg/kg BW/day) for 6 weeks. Mononuclear cells were separated from peripheral blood samples. TNF-α and IL-1β levels in plasma and the release of TNF-α and IL-1β from PBMCs were determined using rat enzyme-linked immunosorbent assay (ELISA) kits. Plasma levels of TNF-α and IL-1β were found to be non-detectable in control and groups treated with 500 and 1000 mg/kg of stevioside. Regarding TNF-α release from LPS-stimulated PBMCs, rats that were orally fed with 500 and 1000 mg/kg of stevioside were significantly different (p<0.05) from those in LPS-treated control group (186.8+18.6 and 151.4 + 15.4 vs 248.6+21.4 pg/ml). Additionally, IL-1β levels in rats treated with 500 and 1000 mg/kg of stevioside were significantly different (p<0.05) from those in LPS-treated control group (220.0+12.1 and 158.1 + 22.6 vs 294.4+16.1 pg/ml). Consumption of stevioside has an inhibitory effect on the release of TNF-α and IL-1β from LPS-stimulated PBMCs in rats.

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin's texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.

Dry Leaf and Steviol Glycoside Productivity of Stevia rebaudiana in the Western United States

Stevia (Stevia rebaudiana Bertoni) is a perennial herbaceous plant native to Paraguay, where it was used by the native Guarani peoples for centuries. Although steviol glycosides from stevia are powerful natural noncaloric sweeteners, stevia has been cultivated and commercially available only for the past 50 years. Cultural practices are still in development, and productivity potential in the United States is largely unknown. Currently commercial growers and processors worldwide are seeking to maximize the productivity of rebaudioside A, a steviol glycoside. The trials reported here examined the effects of location, harvest strategy, and cultivar on stevia dry leaf yield, steviol glycoside content, and steviol glycoside yield. Six or seven stevia cultivars were grown for ≈5 months at four western U.S. locations, with an irrigation criterion of 20 kPa. Stevia at every location was subjected to two harvest strategies: either one harvest at the end of the season or two harvests, one midseason and another at the end of the season. The main plots at each location were the stevia cultivars, and the split plots were the harvest strategies in a randomized complete block, split-plot design with four replicates. Dry leaf yield, leaf steviol glycoside content, and leaf steviol glycoside yield varied by cultivar, location, and cultivar by location, but not by harvest strategy or interactions of harvest strategy with location or cultivar. Dry leaf yield averaged 4.12 Mg·ha−1 with significant differences by cultivar and location. One of the steviol glycosides, rebaudioside A yield averaged 300 kg·ha−1 with significant differences by cultivar and by interactions of location with cultivar. Leaf productivity was greater at Ontario, OR, than at Hanford, CA, Indio, CA, or Yuma, AZ. Dry leaf yield greater than 7 Mg·ha−1 and rebaudioside A yields greater than 500 kg·ha−1 were observed at Ontario. Stevia perenniated at Hanford and Indio, providing the option of multiyear harvests from a single planting.

The influence of odour, taste and nutrients on feeding behaviour and food preferences in horses

While it has been established that nutrients and flavours (odour, taste) play an important role in diet selection by horses, previous studies have not always clarified what type of flavouring (e.g. non-nutritive or nutritive) was used. Therefore, the objective of this study was to determine the influence of distinct food characteristics (odour, taste, nutrients) on the preference of horses using different preference testing protocols. This experiment consisted of three phases; adaptation (P1), two-choice testing (P2) and multiple-choice testing using a chequerboard design (P3). Four pelleted diets equal in digestible energy, but contrasted in crude protein (LP; 14% and HP; 27%) and added non-caloric (natural) sweetener (i.e. LP, LP+, HP, HP+) were consecutively fed to each of sixteen adult horses. The diets were paired with four non-nutritive odours (coconut, banana, cinnamon, spearmint), with a unique odour and diet combination allocated to each group of four horses. In P1, each diet was presented solely for five days to facilitate pre- and post-ingestive associations; in P2 a two-choice test was conducted with four diet combinations (contrasts) over three days; and in P3 the four diets were presented simultaneously in a checkerboard fashion over a 5-day period. Feed intake, bucket/zone visits and time spent foraging or moving were recorded. The key findings of this study were: (1) In P1 an initially large variation in intake was recorded with only some horses showing a neophobic response to a new odour/food, but variation declined within 2days with the majority of the horses consuming over 90% of the diets. (2) Nutrient (HP) content appeared to be the main driver for diet intake in P2 (P<0.05) and P3 (P<0.001). (3) Taste appeared to be the secondary determinant of preference and this was more evident with the LP diet. (4) Consumption of diets linked to sweet aromatic odours (banana and coconut) was greater in P3 (P<0.001). (5) The multiple-choice test, which was designed to promote patch foraging behaviour, showed more explicit differences in diet ranking compared to the two-choice test. These findings confirm previous studies that horses prioritise diets on nutrients, but this is the first equine study that shows the positive influence of a non-caloric natural sweetener on diet choice. A non-nutritive sweet taste or odour appears to encourage diet intake by horses, but more research is needed that examines different sweeteners coupled with and without odour and/or dietary nutrients and its long-term effects on food intake.

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

ABSTRACT Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.

Optimization of Process Parameters for Aqueous Extraction of Stevioside from Leaves ofStevia rebaudianaBertoni

Stevioside, a diterpene glycoside extracted from the leaves of Stevia rebaudiana Bertoni, is a natural non-caloric sweetener. Different process parameters such as leaf to water ratio (1: 5 to 1: 25), heating time (20 to 120 min) and temperature (30 to 90°C) were optimized for hot water extraction of stevioside from Stevia rebaudiana leaves using response surface methodology (RSM). The combined effects of these independent variables on extracted stevioside content, colour, sugar content, total soluble solids and pH of extract were studied. Based on RSM analysis, temperature of 76°C, extraction time of 60.6 minutes and leaf to water ratio 1: 14 gave the best results which were in close agreement with the prediction model.

Development of HPLC Analytical Techniques for Diterpene Glycosides fromStevia rebaudiana(Bertoni) Bertoni: Strategies to Scale-Up

Stevia rebaudiana is a plant well-known as a source of dozens of high potency non-caloric natural sweeteners, many of them still uncharacterized. Herein, we describe the development of several routine HPLC (high performance liquid chromatography) analytical techniques to better separate steviol glycosides. Different stationary phases/columns were used: reverse phase C-18, amino, HILIC (hydrophilic interaction chromatography), Sepaxdiol and Synergi. The advantages and disadvantages of each method for resolving the very polar and less polar elution regions are demonstrated. Strategies for scale up of the purification process of steviol glycosides to make it more economic are also summarized, emphasizing the advantages of using high efficiency normal phase chromatography in relation with reverse phase. Additionally, we also developed an easy and useful way for predicting yields and composition of the pools resulting from the preparative chromatography. The development of these analytical and preparative liquid chromatography techniques allowed the isolation of several steviol glycosides in gram quantities at relatively low cost.

First Report of Stem Rot of Stevia Caused by Sclerotinia sclerotiorum in North Carolina.

Stevia (Stevia rebaundiana Bertoni) is an emerging perennial crop in the United States. The crop is grown for 3 to 5 years with two harvests per growing season. Stevia contains numerous glycosides that are used as a natural noncaloric sweetener, and in 2008 was approved by the USDA as a sugar substitute. In commercial plantings of second-year stevia in North Carolina, diseased plants were observed in April and May of 2013. Diseased plants were observed in several counties in the state in fields that had been planted primarily in a corn-soybean rotation prior to stevia planting. Symptoms included wilting, chlorotic leaves, necrotic leaves at the base of the stem, bleached stem lesions, and dead plants. Symptomatic plants often also had tufts of white hyphae present on stems and large, irregularly shaped 2- to 8-mm black sclerotia frequently were present on the base of the stem. Isolations from infected stem tissue were made on potato dextrose agar amended with 50 μg/ml of streptomycin sulfate and penicillin G. Based on hyphal and sclerotial characteristics, isolates were tentatively identified as Sclerotinia sclerotiorum (Lib.) de Bary (4). Koch's postulates were confirmed on 10-week-old Stevia plants cv. G3 grown in the greenhouse in 10-cm-diameter pots containing a sterile 1:1:1 sand, loam, media mix. Oat grains infested with one isolate obtained from diseased field plants served as the inoculum. Oats were sterilized on three consecutive days, inoculated with colonized agar plugs of S. sclerotiorum, and then incubated at room temperature until they were thoroughly colonized. Three infested oat grains were buried 1 cm deep approximately 2 cm from the base of the plant in each of the six test pots and plants were observed over a 3-week period for symptoms. Symptoms developed on all plants within 5 days of inoculation. Leaves began to wilt, then turned chlorotic and necrotic, with stem lesions and sclerotia present at the base of the plant. Isolations were taken from infected stem tissue and pure cultures were prepared for molecular identification. Uninoculated control plants did not develop symptoms. Pathogen identification was confirmed using universal primers ITS 4,5 and β-tubulin (2,3). Mycelium from the cultured greenhouse stem isolations were grown in potato dextrose broth. Mycelium samples were aspirated and lyophilized prior to DNA extraction. Extracted DNA was amplified through PCR with ITS and β-tubulin primers and sent for sequencing. Sequences were aligned using CLC Workbench. Sequences from ITS45 had 100% identity to S. sclerotiorum GenBank Accession No. KF859933.1, confirming S. sclerotiorum as the causal organism. The β-tubulin sequence was compared against the Broad Institute S. sclerotiorum whole genome shotgun sequence and was confirmed to have 100% identity to the beta tubulin chain (5). This is the first report of S. sclerotiorum on stevia in the United States. Chang et al. (2) reported a stem rot of stevia in Canada and confirmed S. sclerotiorum as the causal organism.

First Report of Stem and Root Rot of Stevia Caused by Sclerotium rolfsii in North Carolina.

Stevia (Stevia rebaundia) is an emerging crop in the United States. Once established, the crop is grown for 3 to 5 years and is typically harvested twice per growing season. Stevia leaves contain multiple glycosides that are used as a natural noncaloric sweetener that was approved by the USDA in 2008 as a sugar substitute. In commercial plantings of Stevia in North Carolina, wilting and death of plants in first- and second-year plantings were observed in 2012 and 2013. Diseased plants were observed in multiple counties in the state, with first symptoms observed in May of each year and continuing through the summer months. Prior to Stevia, these fields had been planted primarily in a corn-soybean rotation. Symptoms began as moderate to severe wilting of young shoots and chlorosis of leaves, rapidly followed by death of stems and rotting of roots. White mycelial growth was frequently observed at the base of stem tissue. Theses characteristic hyphae of Sclerotium rolfsii were often accompanied by the presence of abundant white to brown sclerotia. Isolations from infected root and stem tissue were made on potato dextrose agar amended with 50 μg/ml of streptomycin sulfate and penicillin G. Isolations from diseased tissue yielded characteristic white hyphae of S. rolfsii (1,3). Numerous sclerotia 0.5 to 2 mm in diameter developed following 4 to 7 days of mycelial growth. Sclerotia were initially white and melanized turning brown with age. To verify pathogenicity, 10-week-old Stevia seedlings were transplanted in 10-cm diameter pots containing sterile 1:1:1 sand, loam, media mix. Inoculum consisted of oat grains infested with one isolate obtained from the field plants. Oats were sterilized on three consecutive days and then inoculated with colonized agar plugs of S. rolfsii. Oats were incubated at room temperature to allow the fungus to thoroughly colonize the oats. Three infested oat grains were added to each test pot and plants were then observed over a 3-week period. Symptoms were observed within 5 days on most plants and included chlorotic leaves, bleached stems, wilting, and necrotic roots. White mycelium and abundant sclerotia were found at the base of plants. Uninoculated plants did not develop any symptoms. This is the first report of S. rolfsii on Stevia in the United States. Kamalakannan et al. (2) reported a root rot disease of Stevia in India and confirmed S. rolfsii as the causal agent.

Development of Next Generation Stevia Sweetener: Rebaudioside M.

This work aims to review and showcase the unique properties of rebaudioside M as a natural non-caloric potential sweetener in food and beverage products. To determine the potential of rebaudioside M, isolated from Stevia rebaudiana Bertoni, as a high potency sweetener, we examined it with the Beidler Model. This model estimated that rebaudioside M is 200–350 times more potent than sucrose. Numerous sensory evaluations of rebaudioside M’s taste attributes illustrated that this steviol glycoside possesses a clean, sweet taste with a slightly bitter or licorice aftertaste. The major reaction pathways in aqueous solutions (pH 2–8) for rebaudioside M are similar to rebaudioside A. Herein we demonstrate that rebaudioside M could be of great interest to the global food industry because it is well-suited for blending and is functional in a wide variety of food and beverage products.

Effect of Salts (NaCl and Na2CO3) on Callus and Suspension Culture of Stevia rebaudiana for Steviol glycoside Production

Steviol glycosides are natural non-caloric sweeteners which are extracted from the leaves of Stevia rebaudiana plant. Present study deals the effect of salts (NaCl and Na2CO3) on callus and suspension culture of Stevia plant for steviol glycoside (SGs) production. Yellow-green and compact calli obtained from in vitro raised Stevia leaves sub-cultured on MS medium supplemented with 2.0 mg l(-1) NAA and different concentrations of NaCl (0.05-0.20%) and Na2CO3 (0.0125-0.10%) for 2 weeks, and incubated at 24 ± 1 °C and 22.4 μmol m(-2) s(-1) light intensity provided by white fluorescent tubes for 16 h. Callus and suspension biomass cultured on salts showed less growth as well as browning of medium when compared with control. Quantification of SGs content in callus culture (collected on 15th day) and suspension cultures (collected at 10th and 15th days) treated with and without salts were analyzed by HPLC. It was found that abiotic stress induced by the salts increased the concentration of SGs significantly. In callus, the quantity of SGs got increased from 0.27 (control) to 1.43 and 1.57% with 0.10% NaCl, and 0.025% Na2CO3, respectively. However, in case of suspension culture, the same concentrations of NaCl and Na2CO3 enhanced the SGs content from 1.36 (control) to 2.61 and 5.14%, respectively, on the 10th day.

Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions

Stevia, a non-caloric natural sweetener with beneficial properties and considerable antioxidants and amino acids, is increasingly consumed as an infusion. This work evaluates the influence of the conditions (temperature: 50, 70 or 90 °C and time: 1, 5, 20 or 40 min) applied to obtain Stevia infusions, on antioxidants (total phenols, flavonoids and antioxidant activity) and amino acids. The total concentration of the eleven amino acids found was 11.70 mg/g in dried leaves and from 6.84 to 9.11 mg/g per gram of Stevia in infusions. However, infusions showed higher levels of certain amino acids (alanine, asparagine, leucine and proline), and greater values of the three antioxidant parameters in comparison with dry leaves. Temperature had more influence (minimum values at 50 °C and maximum at 90 °C) than time in the case of antioxidants. At 90 °C there were no important increases in the extraction of antioxidant compounds after 5 min; each gram of Stevia had 117 mg trolox (total antioxidant activity), 90 mg gallic acid (total phenols) and 56 mg catechin equivalents (flavonoids). Varying the temperature and time conditions no notable differences were observed in the concentrations of the majority of amino acids. However, the infusion treatment at 90 °C for 5 min was the best, as it gave the highest yield of 8 of the 11 amino acids. Therefore, with respect to the compounds analyzed in this study, the best way to obtain Stevia leaf infusions is the same as the domestic process, almost boiling water for a short time.

Effect of harvest timing on leaf production and yield of diterpene glycosides in Stevia rebaudiana Bert: A specialty perennial crop for Mississippi

Stevia rebaudiana (Bertoni), a perennial herb of the Asteraceae, is one of the most important sources of non-caloric natural sweeteners. Stevia's plant extracts and glycosides have been used by indigenous cultures for centuries in Paraguay and Brazil. Several studies suggest that Stevia and its glycosides exert beneficial effects on human health, including anti-hyperglycemic and antihypertensive properties (Jeppesen et al., 2000). The objectives of this study were to evaluate Stevia's cold hardness in Mississippi and determine the effects of different harvest timing on leaf production and yield of diterpene glycosides. Plants purchased from Ritchers Herbs were the source of nodal explants for in vitro clonal propagation. Rooted plantlets adapted in trays were later transplanted in the field of the University of Mississippi Biological Field Station. Plant spacing was 30cm between plants in a row and 60cm between rows. Drip irrigation supplied water to the field at rate of ¼ to ½in. per week during summer. To protect plants during the winter of 2010 a plastic in field low tunnel was used, while in 2011 plants remained uncovered. Leaf biomass production and yield of diterpene glycosides were evaluated based on three different harvest timings: (1) Three harvests at 60 day intervals, two leaf harvests at a 90-day interval and a single harvest after 180 days of cultivation. Results revealed that leaf production from plants harvested once a year yielded more than the yield of multiple harvests (2 and 3 harvests per growing season). A total of 13,896.37kg per hectare of stem and leaves were harvested in a single harvest. The glycosides productivity obtained from a single harvest; rebaudioside A (398.80kgha−1) and stevioside (512.21kgha−1) was also greater than the yields of multiple harvests (2 and 3 harvests).

Anti‐inflammatory and immunomodulatory activities of stevioside and steviol on colonic epithelial cells

Stevioside is a natural non-caloric sweetener isolated from Stevia rebaudiana Bertoni leaves. We have proposed its effect on attenuation of tumour necrosis factor α (TNF-α) and interleukin 1β (IL-1β) release in lipopolysaccharide (LPS)-stimulated monocytes. In this study, the anti-inflammatory and immunomodulatory activities of stevioside and its metabolite, steviol, on human colon carcinoma cell line (Caco-2) were evaluated. Stevioside and steviol, in the doses used in this study, had no cytotoxicity on Caco-2 cells. Anti-inflammatory activities of these two compounds were observed by potentially suppressed LPS-mediated TNF-α, IL-1β and IL-6 release. In addition, stevioside and steviol showed immunomodulatory effects on IκBα activation and nuclear factor kappa B (NF-κB) suppression in western blotting. Stevioside and steviol attenuate LPS-induced pro-inflammatory cytokine productions by affecting cytokine gene expression via IκBα/NF-κB signalling pathway.

Sweeteners from plants—with emphasis on Stevia rebaudiana (Bertoni) and Siraitia grosvenorii (Swingle)

In addition to their widely recognized use as dietary supplement ingredients, plant-derived compounds are increasingly used as natural sweeteners. The search for nonnutritive sweeteners has been stimulated over the last 20-30 years by concern over demonstrated or suspected relationships between consumption of sucrose and high-fructose corn syrups and a variety of health-related conditions. In the USA, there is increased use of plant extracts known to contain highly sweet terpenoids. Purified extracts of Stevia rebaudiana (Bertoni) containing the diterpene glycosides stevioside and rebaudioside A are popular as sweeteners and are also used as dietary supplements, and soft drinks and nutritional and energy shakes incorporating extracts of Siraitia grosvenorii (Swingle) fruits containing sweet triterpene glycosides such as mogroside V are also on the market. Here, we review recent studies on these two important sources of noncaloric natural sweeteners, including analytical methods used to identify and quantify specific constituents and structural features relating to their sweetness. We also review the generally recognized as safe status of specific components and their status with respect to review by the Joint FAO/WHO Expert Committee on Food Additives.

Mortalité par cancer du rein chez les mineurs d’uranium

Stevioside is a natural non-caloric sweetener obtained from Stevia rebaudiana Bertoni plant. The major challenge in the commercialization of stevioside as a natural sweetener is its bitter-off taste. In this study, we prepared molecular models of potential taste receptors of stevioside, both sweet and bitter. With appropriate modifications on the stevioside backbone, we performed molecular docking of prepared ligands with both sweet and bitter taste receptors. Based on binding energy, we found that one of the potential substituents, Kamiya-8, shows a good affinity towards sweet taste and a weak affinity for bitter receptors. Further, we selected Kamiya-8 for molecular dynamics simulations to improve the prediction of binding energy and to check the binding strength of Kamiya-8 with taste receptors. Moreover, we also performed MM-PBSA calculation for calculating the end state free energies of molecules in solvent and found that Kamiya-8 gives a 2-fold effect as it interacts with sweet receptors (T1R2, T1R3) with lowest binding energy conformation (−285.265 kcal/mol, −571.481 kcal/mol). Secondly, it gives high binding energy (–273.319 kcal/mol, −355.500 kcal/mol) with bitter taste receptors (T2R4, T2R14) as compared to stevioside. Based on this study, we found that Kamiya-8 can be the potential substituent that can improve the palatability of stevioside.

Development of stevioside Pluronic-F-68 copolymer based PLA-nanoparticles as an antidiabetic nanomedicine

Stevioside (FDA approved nontoxic natural non-caloric sweetener) has been reported to have very good antidiabetic potential but its use as therapeutic drug is restricted in human due to its deprived intestinal absorption and poor bioavailability. We have nano-bioconjugated this molecule on biodegradable Pluronic-F-68 copolymer based PLA nanoparticles by nanoprecipitation method (spherical, size range 110–130nm) to overcome deprived intestinal absorption and to enhance the bioavailability. The drug loading calculated by the standard calibrated HPLC was 16.32±4% (w/w). The in vitro release study showed the initial burst followed by the sustained release. The half release and complete release were observed on 25±4h and 200±10h respectively. This newly formulated nanostevioside showed very high potential to be used as antidiabetic nanomedicine for safe and effective use in vivo.

Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers

For a new sweetness technology to realize strong commercial success, it must be safe, exhibit good taste quality, be sufficiently soluble and stable in food and beverage systems, and be cost effective and patentable. Assessments of the commercial promise of eight synthetic and eight natural non-caloric sweeteners are made relevant to these metrics. High-potency (HP) non-caloric sweeteners, both synthetic and natural, are generally limited in taste quality by (a) low maximal sweetness response, (b) "off" tastes, (c) slow-onset sweet tastes that linger, and (d) sweet tastes that adapt or desensitize the gustatory system. Formulation approaches to address these limitations are discussed. Enhancement of the normal sucrose sensory response by action of a sweetener receptor positive allosteric modulator (PAM) has been achieved with very significant calorie reduction and with retention of the taste quality of sucrose. Research on PAM discovery over the past decade is summarized.

Effect of gibberellic acid foliar spray on growth parameters and stevioside content ofex vitrogrown plants ofStevia rebaudianaBertoni

Stevia rebaudiana is a shrub which is known for non-caloric natural sweetener called stevioside, which is the main component for its sweetness. In present investigation ex vitro studies were conducted to analyze effect of different concentrations of plant growth hormone, gibberellic acid. Foliar spray was used to mediate the experiment. Biochemical parameters (moisture, crude protein, total soluble sugars, free amino acids, chlorophyll content, calcium, total phenols, and antioxidant activity) and stevioside content were checked from ex vitro grown plants. Different concentrations (15, 30 and 60 µM) of gibberellic acid were applied as a foliar spray on in vivo vegetatively propagated plants of Stevia. From the biochemical growth parameters studied, total soluble sugar, free amino acids, chlorophyll content, calcium, total phenol and antioxidant activity were increased significantly. Whereas moisture and crude protein content were decreased significantly, however protein content was found to increase significantly within the treatments but still it is lower than control plant. Stevioside content in the leaf of ex vitro (control) grown plant was recorded 7.58% on dry weight basis which was increased significantly up to 18.08% on dry weight basis.