Department of Biochemistry, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China.
Laboratory of Chemical Biology, College of Life Sciences and Technology, China Pharmaceutical University, 639 Longmian Road, Nanjing, Jiangsu Province 211198, PR China.
Food Chem. 2021 Oct 15;359:129938. doi: 10.1016/j.foodchem.2021.129938. Epub 2021 Apr 23.
A new compound, α-siamenoside I (α-SI), with a glucose unit selectively bound to the 6-hydroxyl group of the 24-O-β-glucosyl moiety of mogroside IIIE by α-1,6-glucosidic bond, was bio-created by two screened cyclodextrin glycosyltransferases with a maximum yield of 59.3%. Compared to mogroside IIIE, α-SI showed a significantly increased sweetness intensity (508 times sweeter than 5% sucrose), which is superior to siamenoside I (SI), the sweetest triterpenoid saponin isolated from Siraitia grosvenorii to date. Sensory evaluation showed that the taste quality of α-SI also was obviously better than mogroside IIIE. In addition to α-SI possessing a good stability similar to that of SI, it also did not cause a significant decrease in cell viability at a concentration of 200 μg/mL and had a negative influence on islets function at 1 μM. All of these preliminarily results pave the way for promoting α-SI as a potential low-calorie sweetener.
一种新的化合物，α-丝兰苷 I（α-SI），通过α-1,6-糖苷键，在 24-O-β-葡萄糖基部分的 6-羟基上选择性地连接了一个葡萄糖单元，由两种筛选出的环糊精糖基转移酶生物合成，最大产率为 59.3%。与三叶苷 IIIE 相比，α-SI 的甜度强度显著增加（比 5%蔗糖甜 508 倍），优于目前从罗汉果中分离出的最甜的三萜皂苷甜菊苷 I（SI）。感官评价表明，α-SI 的口感质量也明显优于三叶苷 IIIE。除了α-SI 具有与 SI 相似的良好稳定性外，它在 200μg/mL 的浓度下不会导致细胞活力显著下降，在 1μM 时也不会对胰岛功能产生负面影响。所有这些初步结果为促进α-SI 作为一种潜在的低热量甜味剂铺平了道路。
