Academic literature on the topic 'Rebaudiosid A'
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Journal articles on the topic "Rebaudiosid A"
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Lưu Thị, Huyền Trang, Thanh Hương Đoàn Thị, Trang Vũ Thị, Sơn Trần Cao, Ánh Hường Nguyễn Thị, and Minh Lợi Nguyễn Thị. "Nghiên cứu phương pháp xác định một số steviol glycosid trong cỏ ngọt bằng phương pháp sắc ký lỏng hiệu năng cao (HPLC)." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 2, no. 4 (November 26, 2019): 2–8. http://dx.doi.org/10.47866/2615-9252/vjfc.734.
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Nghiên cứu này phát triển phương pháp xác định đồng thời một số steviol glycosid trong mẫu cỏ ngọt bằng HPLC. Các chất phân tích được chiết ra khỏi nền mẫu bằng methanol trong 60 phút và làm sạch qua cột HLB, tách bằng sắc ký lỏng sử dụng cột C18 (250 mm x 4,6 mm x 5 mm), định lượng bằng detector PDA. Thẩm định phương pháp cho kết quả đường chuẩn tuyến tính trong khoảng 1 ­ 100 µg/mL; RSD 1,39 ­ 2,85%; độ thu hồi 93 ­ 105% đạt yêu cầu của AOAC. Ứng dụng phương pháp phân tích 09 mẫu cỏ ngọt thu thập trên thị trường (bao gồm cỏ ngọt khô, nguyên liệu đường cỏ ngọt) cho thấy thành phần các steviol glycosid khác nhau trong các đối tượng mẫu khác nhau trong đó hàm lượng chiếm tỷ lệ lớn là steviosid và rebaudiosid A.
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Perera, Wilmer, Ion Ghiviriga, Douglas Rodenburg, Kamilla Alves, Frank Wiggers, Charles Hufford, Frank Fronczek, et al. "Tetra-glucopyranosyl Diterpene ent-Kaur-16-en-19-oic Acid and ent-13(S)-Hydroxyatisenoic Acid Derivatives from a Commercial Extract of Stevia rebaudiana (Bertoni) Bertoni." Molecules 23, no. 12 (December 15, 2018): 3328. http://dx.doi.org/10.3390/molecules23123328.
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Stevia rebaudiana and its diterpene glycosides are one of the main focuses of food companies interested in developing novel zero calorie sugar substitutes since the recognition of steviol glycosides as Generally Recognized as Safe (GRAS) by the United States Food and Drug Administration. Rebaudioside A, one of the major steviol glycosides of the leaves is more than 200 times sweeter than sucrose. However, its lingering aftertaste makes it less attractive as a table-top sweetener, despite its human health benefits. Herein, we report the purification of two novel tetra-glucopyranosyl diterpene glycosides 1 and 3 (rebaudioside A isomers) from a commercial Stevia rebaudiana leaf extract compounds, their saponification products compounds 2 and 4, together with three known compounds isolated in gram quantities. Compound 1 was determined to be 13-[(2-O-β-d-glucopyranosyl-6-O-β-d-glucopyranosyl-β-d-glucopyranosyl) oxy]ent-kaur-16-en-19-oic acid-β-d-glucopyranosy ester (rebaudioside Z), whereas compound 3 was found to be 13-[(2-O-β-d-glucopyranosyl-3-O-β-d-glucopyranosyl-β-d-glucopyranosyl) oxy]ent-hydroxyatis-16-en-19-oic acid -β-d-glucopyranosy ester. Two new tetracyclic derivatives with no sugar at position C-19 were prepared from rebaudiosides 1 and 3 under mild alkaline hydrolysis to afford compounds 2 13-[(2-O-β-d-glucopyranosyl-6-O-β-d-glucopyranosyl-β-d-glucopyranosyl) oxy]ent-kaur-16-en-19-oic acid (rebaudioside Z1) and 4 13-[(2-O-β-d-glucopyranosyl-3-O-β-d-glucopyranosyl-β-d-glucopyranosyl) oxy]ent-hydroxyatis-16-en-19-oic acid. Three known compounds were purified in gram quantities and identified as rebaudiosides A (5), H (6) and J (7). Chemical structures were unambiguously elucidated using different approaches, namely HRESIMS, HRESI-MS/MS, and 1D-and 2D-NMR spectroscopic data. Additionally, a high-quality crystal of iso-stevioside was grown in methanol and its structure confirmed by X-ray diffraction.
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Gerami, Mahyar, Hosein Abbaspour, Vali Ollah Ghasemi Omran, and Hemat Ollah Pirdashti. "Effects of Ethyl Methane Sulfonate on Some Phytochemical Traits, Stevioside and Rebaudiosid a Contents of Stevia (Stevia rebaudiana Bertoni) Plants Regenerated from Calli." Journal of Crop Breeding 9, no. 23 (December 1, 2017): 177–86. http://dx.doi.org/10.29252/jcb.9.23.177.
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González-Chavira, Mario Martín, Sofía Estefania-Ojeda, José Luis Pons-Hernández, Ramón Gerardo Guevara-González, and Salvador Horacio Guzmán Maldonado. "Cambios en el contenido de compuestos fenólicos, esteviosidos y nivel de metilación en Stevia rebaudiana elicitada." Revista Mexicana de Ciencias Agrícolas 9, no. 7 (November 9, 2018): 1435–46. http://dx.doi.org/10.29312/remexca.v9i7.1314.
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La aplicación de elicitores induce una respuesta en el nivel de metabolitos secundarios y en la metilación del ADN de las plantas. Este trabajo tuvo como objetivo aplicar dos elicitores a plantas de estevia y evaluar el contenido de varios compuestos fenólicos y glucosidos de esteviol; así como, el nivel de metilación en plantas elicitada y no elicitada. Los fenólicos y glucosidos fueron determinados por HPLC y espectrofotométria mientras que la metilación por 5-mC DNA ELISA. Como resultado de la elicitación, se observó un ligero incremento de los ácidos clorogénico y ferulico. Los fenoles totales se incrementaron a los siete días después de la aplicación de los elicitores, sin mostrar ningún incremento a los 15 y 21 días. Por el contrario, los flavonoides y los taninos aumentaron significativamente a los 7, 15 y 21 días de la aplicación. El contenido del esteviosido y los rebaudiosidos A y C aumentaron 9.5, 5.3 y 3.3 veces más que el grupo control. A lo largo del experimento, el rebaudiosido C fue mayor en su concentración que la suma del esteviol y del rebaudiosido A. Se observó que las plantas elicitadas presentaron un nivel de metillación menor que las no elicitadas Por su alto contenido de rebaudiosido C, la estevia criollo, aquí utilizada, puede producir un edulcorante menos amargo que otros materiales. La elicitacion de estevia puede ser una estrategia para incrementar el rendimiento de edulcorantes.
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Yadav, Ashok Kumar, S. Singh, D. Dhyani, and P. S. Ahuja. "A review on the improvement of stevia [Stevia rebaudiana (Bertoni)]." Canadian Journal of Plant Science 91, no. 1 (January 2011): 1–27. http://dx.doi.org/10.4141/cjps10086.
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Yadav, A. K., Singh, S., Dhyani, D. and Ahuja, P. S. 2011. A review on the improvement of Stevia [Stevia rebaudiana (Bertoni)]. Can. J. Plant Sci. 91: 1–27. Stevia rebaudiana (Bertoni) is a herbaceous perennial plant (2n=22) of genus Stevia Cav., which consists of approximately 230 species of herbaceous, shrub and sub-shrub plants. Leaves of stevia produce diterpene glycosides (stevioside and rebaudiosides), non-nutritive, non-toxic, high-potency sweeteners and may substitute sucrose as well as other synthetic sweetners, being 300 times sweeter than sucrose. In addition to its sweetening property, it has medicinal values and uses. Stevia is self-incompatible plant and the pollination behaviour is entomophilous. Rebaudioside-A is of particular interest among the glycosides produced in the leaves of stevia because of the most desirable flavour profile, while, stevioside is responsible for aftertaste bitterness. Development of new varieties of S. rebaudiana with a higher content of rebaudioside-A and a reduced content of stevioside is the primary aim of plant breeders concerned with the improvement and utilization of this source of natural sweeteners. The proportions of rebaudioside-A and -C are controlled by a single additive gene known to be co-segregating suggesting synthesis by the same enzyme. Stevioside and rebaudioside-A are negatively correlated, while rebaudioside-A and -C are positively correlated. Conventional plant breeding approaches such as selection and intercrossing among various desirable genotypes is the best method for improving quality traits in a highly cross-pollinated crop like stevia. Various plant types with larger amounts of specific glycoside have already been patented, such as RSIT 94-1306, RSIT 94-75, RSIT 95-166-1 through selection and intercrossing. Composites and synthetics can be used to capture part of the available heterosis because of the high degree of natural out-crossing and the absence of an efficient system of pollination control. Synthetics and composites like “AC Black Bird” and “PTA-444” have already been developed. Polyploidy results in better adaptability of individuals and increased organ and cell sizes. Tetraploids have larger leaf size, thickness and have potential use in increasing biomass and yield in comparison with diploid strains. Characters of interest with low variability in the population may be improved through mutation breeding. Use of biotechnological approaches, such as tissue culture for the mass propagation of elite genotypes, anther culture for development of pure homozygous doubled haploid and molecular marker technology for identification of marker loci linked to rebaudioside-A trait, can create new opportunities for plant breeders. Understanding the mechanism and pathway of biosynthesis of steviol glycosides can help to improve the glycoside profile by up-regulation and down-regulation of genes.
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Prakash, Indra, Cynthia Bunders, Krishna P. Devkota, Romila D. Charan, Catherine Ramirez, Maunik Parikh, and Avetik Markosyan. "Isolation and Structure Elucidation of Rebaudioside D2 from Bioconversion Reaction of Rebaudioside A to Rebaudioside D." Natural Product Communications 9, no. 8 (August 2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900819.
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We report the isolation and complete structure of an isomer of rebaudioside D, known as rebaudioside D2. This novel steviol glycoside was isolated from a bioconversion reaction of rebaudioside A to rebaudioside D. Rebaudioside D2 possesses a relatively rare 1→6 sugar linkage, which was discovered by extensive analysis of NMR (1H, 13C, COSY, HSQC-DEPT, HMBC, 1D TOCSY and NOESY) and mass spectral data.
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Prakash, Indra, Cynthia Bunders, Krishna Devkota, Romila Charan, Catherine Ramirez, Tara Snyder, Christopher Priedemann, Avetik Markosyan, Cyrille Jarrin, and Robert Halle. "Bioconversion of Rebaudioside I from Rebaudioside A." Molecules 19, no. 11 (October 28, 2014): 17345–55. http://dx.doi.org/10.3390/molecules191117345.
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Aranda-González, Irma, David Betancur-Ancona, Luis Chel-Guerrero, and Yolanda Moguel-Ordóñez. "Effect of different drying methods on the composition of steviol glycosides in Stevia rebaudiana Bertoni leaves." International Agrophysics 31, no. 1 (January 1, 2017): 139–44. http://dx.doi.org/10.1515/intag-2016-0036.
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Abstract Drying techniques can modify the composition of certain plant compounds. Therefore, the aim of the study was to assess the effect of different drying methods on steviol glycosides in Stevia rebaudiana Bertoni leaves. Four different drying methods were applied to Stevia rebaudiana Bertoni leaves, which were then subjected to aqueous extraction. Radiation or convection drying was performed in stoves at 60°C, whereas shade or sun drying methods were applied at 29.7°C and 70% of relative humidity. Stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, dulcoside A, and steviolbioside were quantified by a validated HPLC method. Among steviol glycosides, the content (g 100 g−1 dry basis) of stevioside, rebaudioside A, rebaudioside B, and rebaudioside C varied according to the drying method. The total glycoside content was higher in sun-dried samples, with no significant differences compared to shade or convection drying, whereas radiation drying adversely affected the content of rebaudioside A and rebaudioside C (p <0.01) and was therefore a method lowering total glycoside content. The effect of the different drying methods was also reflected in the proportion of the sweetener profile. Convection drying could be suitable for modern food processing industries while shadow or sun drying may be a low-cost alternative for farmers.
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Liu, Jing Bin, An Jun Liu, Lin Jie Zhang, Yong Liang Zhao, and Yin Zhi Xie. "Preparation and Detection of the Resolution and Number of Theoretical Plates for High Purity Steviosides." Applied Mechanics and Materials 733 (February 2015): 270–75. http://dx.doi.org/10.4028/www.scientific.net/amm.733.270.
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Macroporous resin was the most common method for the separation and purification of steviosides. But the purity was only 90% influenced by less selectivity of the resin. And Rebaudioside A could not be separated from other steviosides at the same time. Purity of total glycosides could be up to 99% and Rebaudioside A could be enriched efficiently by section desorption after one-dimensional chromatography of macroprous resins. The content of Rebaudioside A increased from 39.46% to 63.70% gradually in each desorption solution of the 4 resin columns. Moreover, the resolution between Rebaudioside A, Rebaudioside C and stevioside, and the number of theoretical plates for them were detected meanwhile. These results could provide theoretical foundation for the separation of high purity steviosides and enrichment of Rebaudioside A.
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Jung, Jinsil, SooHyun Kim, Sunghee Park, and Jae-Hee Hong. "Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol." Food Science and Biotechnology 30, no. 3 (February 16, 2021): 423–32. http://dx.doi.org/10.1007/s10068-020-00873-w.
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AbstractRebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.
Dissertations / Theses on the topic "Rebaudiosid A"
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Ackermann, Anna [Verfasser]. "Untersuchungen zum Wachstumsverhalten und zur Säureproduktion kariogener Mikroorganismen bei Anwendung von Steviosid- und Rebaudiosid A-Produkten : Eine Pilotstudie / Anna Ackermann." Bonn : Universitäts- und Landesbibliothek Bonn, 2017. http://d-nb.info/1149252073/34.
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Procházka, Václav. "Analýza nápojů slazených extrakty stévie cukerné." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2013. http://www.nusl.cz/ntk/nusl-216984.
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The steviolglycosides are the natural, sweet substances from Stevia rebaudiana Bertoni. It affect human health positively and its sweetness is 300x stronger than the sweetness of sucrose. That's why it's used to sweetening the commercial products. Because of its potential properties it's good to have an appropriate method to isolate it. High performance liquid chromatography ( HPLC) is based on the separation of analyte between two immiscible phases with high pressure pump and appropriately chosen stationary phase in the column. Than the analytes come out from the column in different retention times. This master´s thesis follows up selection of the best HPLC system for isolation of the main steviolglycosides and its analysis in commercial products. In the theoretical part of the thesis is described the origin, basic characteristics, botanical description, cultivation and affect to the human health of Stevia rebaudiana Bertoni and its use in food industry. There are also concisely characterized the sweet substances contained in the plant, so called steviolglycosides. Than there are given the theoretical basics of high performance liquid chromatography, HPLC instrumentation and its specific applications at sleviolglycosides with the basic chromatographic parameters. The object of the first experimental part was to research the optimum conditions for time and separation effective chromatographic analysis and select the best chromatographic system for isolation of steviolglycosides. In the second experimental part, I have compared and defined the main steviolglycosides (stevioside, rebaudioside A) in nine selected products, commercially available in Czech republic, with the best chromatographic method. In these products was the contain of the stevioside or rebaudioside A confirmed or refused.
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Porubčanová, Vladimíra. "Stanovení steviolglykosidů v nápojích." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217142.
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This diploma thesis deals with sweet substances from Stevia rebaudiana and with their determination in beverages. The ambition was to adjust the separation method for major steviol glycosides (stevioside and rebaudioside A) by HPLC so as to be fast and effective enough, too. In experimental part was successfully developed the separatin method, so it is possible to determine the steviol glycosides and conservation substances, specifically benzoic and sorbic acid (eventually their sodium or potassium salts). At first, for analysis was used monolithic column, on which stevioside and rebaudioside A weren´t separated. Other analyses were performed on column Ascentis express C18 (150 x 4.6; 2.7 µm). The most suitable separation method was performed by mobile phase made up with 29:71 v/v mixture of acetonitrile and acetate buffer (with pH 4.2). The flow rate was 0.28 ml/min and the column temperature was kept constant at 50 °C. The analysis of steviol glycosides and conservation substances with these condition was verified on the samples of real beverages.
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Romi, Fadi, and André Holmkvist. "Effect of Stevia on oral biofilms - a pilot study in vitro." Thesis, Malmö högskola, Odontologiska fakulteten (OD), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-19811.
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SyfteSyftet med denna laborativa pilotstudie in vitro var att undersöka hur den mikrobiella sammansättningen och pH i den orala biofilmen påverkades vid upprepad exponering för Stevia (steviosid och rebaudiosid A), sackaros eller en kombination av reb A och sackaros. Ett ytterligare syfte var att studera om isolat av orala bakterier kunde metabolisera reb A i buljongkultur. Material och metodBiofilmer från tre personer blev exponerade för 0,025 % steviosid, 0,025 % reb A eller 10 % Todd Hewitt (TH) under 15 minuter tre gånger dagligen i fyra dagar. Artbestämning gjordes i början och slutet av försöken. Biofilmerna exponerades för 0,025 % reb A och 10 % sackaros eller en kombination av dessa varefter pH-värdet mättes. Vidare studerades 23 bakteriestammar avseende förmåga att metabolisera 0,025% respektive 0,5% reb A. ResultatStreptokocker dominerade i samtliga biofilmer vid försökets slut oavsett om de exponerats för steviosid, reb A eller enbart TH. En pH-sänkning kunde ses hos biofilmerna som enbart blivit exponerade för sackaros eller för en kombination av sackaros och reb A. Däremot kunde endast en marginell pH-sänkning observeras efter exponering för enbart reb A. Ingen av de enskilda bakteriestammar som studerades kunde metabolisera reb A.SlutsatsIngen större skillnad i biofilmens bakteriesammansättning kunde ses efter upprepad exponering för steviosid eller reb A i förhållande till TH.Upprepade exponeringar av reb A i kombination med sackaros gav en liknande pH-sänkning som enbart sackaros, dock sågs ingen pH-sänkning efter exponering för enbart reb A. Enskilda bakteriestammar kunde inte metabolisera reb A.AimsIn this in vitro laboratory pilot study, the effect on the microbial composition and pH of the oral biofilms after repeated exposure to Stevia (stevioside and rebaudioside A), saccarose or a combination, was investigated. Another aim was to study whether isolate of oral bacteria were able to metabolise reb A in broth bacteria culture.Material and MethodBiofilms from three adult individuals were repeatedly exposed to 0,025% stevioside, 0,025% reb A or 10% Todd Hewitt (TH). Samples were taken at the beginning and at the end of the experiment for cultivation and bacterial identification.Biofilms were exposed to 0,025% reb A and 10% saccharose, either separately or combined, followed by a pH-measurement. Furthermore, 23 bacterial species were studied in regards to ability to metabolize reb A. ResultsAll biofilms were dominated by Streptococcus regardless of whether they were exposed to stevioside, reb A, or TH. A pH-decrease was seen in biofilms exposed to saccharose or a combination of saccharose and reb A. However, only minor changes were noted after exposure to reb A.None of the species studied were able to metabolize reb A.ConclusionNo major differences in the bacterial composition of the biofilms were seen after repeated exposure to stevioside or reb A compared to TH.No pH-decrease after repeated exposure to reb A was noted. Exposure to reb A combined with saccharose resulted in a pH-decrease similar to exposure to saccharose. The bacterial species tested in this study were not able to metabolise reb A.
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Sjöström, Desirée. "Gustatory responsiveness of West African Chimpanzees (Pan troglodytes verus) to seven substances tasting sweet to humans." Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-142267.
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Comparative studies of taste perception have found that primates may differ markedly in their sensitivity for substances perceived as sweet by humans. These findings raise questions about the reason that may underlie these differences in sweet-taste sensitivity between species. The aim of the present study was to assess the taste responsiveness of chimpanzees (Pan troglodytes verus) to seven substances tasting sweet to humans and to compare the results with those of other primate species. Using a two-bottle preference test (1 min) I found that the taste preference thresholds of the chimpanzees for five food-associated carbohydrates ranged between 20-30 mM for sucrose, 20-50 mM for fructose, 60-80 mM for glucose, 50-80 mM for maltose, and 30-80 mM for lactose. Taste preference thresholds for two steviol glycosides ranged from 0.04-0.05 mM for stevioside, and 0.03-0.05 mM for rebaudioside A. The chimpanzees displayed clear preferences for all sweet-tasting substances presented. In line with data obtained in other primates, the taste preference threshold of the chimpanzees for sucrose was lower compared to the other carbohydrates presented and the taste preference thresholds for stevioside and rebaudioside A were lower compared to sucrose. In general, the taste sensitivity of the chimpanzees fell into the range of data reported in other nonhuman primate species. Interestingly, the taste preference thresholds of the chimpanzees reported here are similar to the taste detection thresholds obtained in humans, despite the fact that the former are only a conservative approximation of an animal’s taste sensitivity. This suggests that chimpanzees may be as sweet-taste sensitive as humans.
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KÜFFNEROVÁ, Nela. "Porovnání senzorických vlastností džemů slazených steviol-glykosidy a dalšími sladidly." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-376203.
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The aim of the diploma thesis was evaluation of sensoric attributes of blueberry and current jams sweetened by selected Steviol glycosides and their comparing with other sweeteners. For evaluation of sensoric attributes were used rebaudioside A, stevioside, aspartame, erythritol and sugar beet. Stevia rebaudiana var. Bertoni is a persistent plant, which contains sweetening Steviol glycosides, which have a use in food processing. They are available in the area of EU indicated as E960 since 2011. The most used Steviol glycosides are stevioside and rebaudioside A, which are demarcated with a high sweetness, which could be 200-400 times higher than saccharose. The usage of sweeteners is legislatively allowed, which means it is also allowed to do sensoric analyse and detect perception of added substances in food. These analyses evaluate food with the help of sense - perception. Methodical part of the work contains procedure, used methods for gaining evaluation of data from a sensoric analyse after the degustation of jams, which has taken place with the presence of ten judges - an academic students in the working compartment of University of South Bohemia. Respondents entered their evaluation into protocols, which were prepared in advance. The results of diploma thesis are evaluated by the method of Kramer, which is used for this kind of analyse. The critical scale between 20 and 40 with the value of probability P = 95% was defined according to this method. Evaluation is described with the help of graphs and tables, added with a wordily describtion. Conclusion of analyse of diploma thesis is, that the usage of Steviol glycosides is not most suitable way of sweetening jams. Acceptable valuations of jams containing Steviol glycosides were proven in parameters of colour and aroma. The reasons for less successful evaluation of Steviol glycosides could be due to bad pH of food or badly chosen dosing, without combination of other kinds of sweeteners. The best sensory characteristics traditionally showed sugar beet and aspartame followed by rebaudioside A and stevioside, which were placed on the third and forth place from five used sweeteners. The part of the diploma thesis was an evaluation of questionnaire, where the result was, that asked people preferred fruit ingredient of jams (type of fruit, amount) not their way of sweetening while choosing a jam.
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KÁBELOVÁ, Lenka. "Technologie pěstování Stévie sladké (Stevia rebaudiana) ve vztahu ke kvalitě produktu a jeho využití v potravinářství, medicíně a kosmetice." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320580.
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The theoretical part of the diploma thesis deals with cultivation of the plant Stevia rebaudiana. This plant is 300x sweeter than sucrose. It is often used as a compensation for sugar sweetener, suitable for diabetics and people who suffer from overweight. There is processed the characteristics of the plant, botanical description, conditions of cultivation and chemical composition. There are described the methods of determination of steviol glycosides. The practical part elaborates on a sensorical analysis. This analysis has two parts. The first part is the evaluation of stevia concentrates with the flavour of aronia, sour cherry and beetroot and stevia powder in 10 milk products bought in supermarkets. The second part deals with the evaluation of black tea sweetened with few different easily available sorts of sweetening products. The currently valid legislative in the area of the Czech Republic allows the food industry to use steviol glycosides of high purity under the name E960. The use of the plant stevia or its parts as food isn't enabled.
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Afonso, Gonçalo José Martins. "Impact of Rebaudioside A in cancer cell metabolism: Potential as a safe chemotherapeutic adjuvant." Master's thesis, 2020. http://hdl.handle.net/10316/93976.
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Dissertação de Mestrado em Bioquímica apresentada à Faculdade de Ciências e TecnologiaGlicosídeos de Steviol (SGs) são moléculas obtidas a partir de plantas do género Stévia, sendo frequentemente utilizados como adoçantes naturais. Contudo, descobriram-se mais propriedades para essas moléculas, sendo as mais relevantes um aparente comportamento insulino-mimético, relacionado com a modulação de transportadores GLUT. Recentemente, vários estudos sugeriram a possibilidade de serem utilizados em estratégias quimioterapêuticas. Ainda há muito por desvendar sobre esses fenómenos, especialmente com um eventual uso em terapias anti cancro, com o conhecimento atual restringido a um número reduzido de SGs e falta de ensaios em linhas não tumorais como controlo. Um dos SGs menos estudado para estes fins é o Rebaudiosídeo A (RebA), apesar de ser um dos mais importantes na indústria alimentar. Neste trabalho, testaram-se os efeitos do RebA em duas linhas celulares tumorais de cancro da mama, assim como em fibroblastos da pele, empregues como controlo não tumoral, com foco no estudo de alterações metabólicas e efeitos na viabilidade celular. O RebA foi ainda testado em conjunto com a Doxorrubicina, para aferir se pode ser utilizado como adjuvante para este fármaco quimioterapêutico. Ensaios realizados de Resazurina e SRB sugerem que o RebA teve um IC50 para a viabilidade celular significativamente superior ao de outros SGs, tais como o steviol e steviosídeo, e não mostraram potenciação do efeito da Doxorrubicina para nenhuma linha celular testada. Por outro lado, ensaios de RMN, SeaHorse e Mitoplate-S1 sugerem que o RebA induziu uma reprogramação metabólica para um metabolismo mais oxidativo, e ensaios com H2DCFDA a sugerir um aumento nos níveis de espécies reativas de oxigénio. Estes resultados sugerem que, ao contrário de outros SGs, o RebA pode não ter aplicação em quimioterapia, pelo menos quando usado por si só ou em conjunto com a Doxorrubicina, mas as alterações metabólicas induzidas demonstram potencial para serem mais estudadas para aplicação noutras terapias.
Steviol Glycosides (SGs) are molecules obtained from plants from the genus Stevia and are commonly used as natural sweeteners. New properties are still being discovered for these molecules, the most remarkable being an apparent behavior as insulin mimetic regarding modulation of GLUT transporters. More recently, several studies suggested a promising use in chemotherapeutic strategies. There is still much to uncover regarding those phenomena, especially related to an eventual use in anti-cancer therapies, with knowledge currently limited to a small number of SGs and an overall lack of non-tumoral cell lines used as control. One of the less studied SGs in this regard is Rebaudioside A (RebA), even though it is one of the most important in the food industry. In this work, effects of RebA in two breast cancer cell lines were tested, as well as in non-tumoral skin fibroblasts, focusing on studying the metabolic changes it might induce and its effects on cell viability. RebA was tested along with Doxorubicin, as a possible adjuvant for this chemotherapeutic drug. Results of Resazurin and SRB assays suggest that RebA had a IC50 for cell viability dozens of times higher than those observed for other SGs, such as stevioside and steviol, and showed no potentiation of the effect of Doxorubicin for neither cell line addressed. On the other hand, NMR, Seahorse and Mitoplate-S1 assays suggested that RebA induced a metabolic rewiring towards a more oxidative metabolism, while experiments with H2DCFDA suggested an increase in the levels of Reactive Oxygen Species. Those results suggest that, unlike other SGs, RebA may not have an application in chemotherapy, neither on its own nor when used along doxorubicin, but its metabolic changes can be interesting and need to be further studied for application in other therapies.
Outro - This work was financed by the European Regional Development Fund (ERDF), through the COMPETE 2020 - Operational Programme for Competitiveness and Internationalization and Portuguese national funds via FCT – Fundação para a Ciência e a Tecnologia, under projects POCI-01-0145-FEDER-029297; PTDC/BTM-SAL/29297/2017 (“MitoScreening - Development and validation of innovative screening methods for mitochondrial health modulators”) and UIDB/04539/2020 Supported by project “Summer Course in Interdisciplinary Research, Development and Innovation in Cellular and Molecular Metabolism” (15-20/7/245), funded by the Portuguese Foundation for Science and Technology (FCT) and Directorate General for Higher Education (DGES).
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Cojocaru, Daniela. "Stevia the ideal sugar substitute and dental caries prevention." Thesis, 2020. https://hdl.handle.net/2144/42085.
Full textAbstract:
Dental caries affects people worldwide. The oral microflora has been found to be less responsible than the carbohydrate diet, which is considered the main cause of dental caries. Carbohydrates from sucrose are processed by oral bacteria and acids are produced as a byproduct. High sugar intake is a risk factor for systemic health and for overall health of the oral cavity. Artificial sweeteners are considered a healthy alternative for people who prefer the sweet taste but renounce sucrose. In the United States there are several artificial sweeteners approved by the Food and Drug Administration. Among these, stevia is the only natural sweetener. Stevia is extracted from the Stevia rebaudiana plant. Steviol glycosides are extracted from the stevia leaf and refined to get the best taste quality. There are many types of steviol glycosides that are extracted from the stevia plant and the most important steviol glycosides will be discussed in the thesis. Scientific research (PubMed, EMBASE), appropriate websites (Colgate, Pure Circle Stevia Institute), the World Health Organization, HealthInfo Clinical Advisers and vectorstock as well as books in English and in Russian (The Stevia Deception: The Hidden Dangers of Low Calorie Sweeteners By Bruce Fife, and Puti Izbavlenie of Bolezne by Neumyvakin) were consulted. Electronic searches were limited to publications in the past five years. The scope of the thesis is to review the basic statistics on dental caries, the types of caries and the number of people affected, discuss the advantages and benefits of stevia relative to other artificial sweeteners, review the safety of stevia including side effects and potential as an addictive sugar substitute and lastly, to assess and recommend which form of stevia is most effective against dental caries.
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Figueira, Daniela de Oliveira. "Glicosídeos do esteviol." Master's thesis, 2019. http://hdl.handle.net/10316/86723.
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Relatório de Estágio do Mestrado Integrado em Ciências Farmacêuticas apresentado à Faculdade de FarmáciaO consumo excessivo de açúcar tem-se vindo a tornar num dos maiores problemas de saúde pública em todo o mundo, sendo o grande causador de doenças como a Diabetes mellitus tipo 2 e a obesidade, pelo que a necessidade de se encontrar uma alternativa que leve à diminuição do seu consumo se tornou uma prioridade. Os glicosídeos do esteviol têm origem na planta Stevia rebaudiana Bertoni, originária da América do Sul, frequentemente encontrada na zona da fronteira entre o Paraguai e o Brasil. Esta planta é utilizada por povos nativos do Paraguaia há mais de 1500 anos devido ao seu sabor doce e às suas propriedades medicinais. Os glicosídeos do esteviol, extraídos da folha de Stevia rebaudiana, são edulcorantes não calóricos que, para além de conferirem o sabor doce, podem ainda trazer benefícios à saúde humana. Pretende-se então fazer uma análise critica aos glicosídeos de esteviol enquanto edulcorante, avaliar a segurança do consumo diário deste aditivo alimentar, o seu potencial para causar toxicidade aguda ou cónica (genotoxicidade, carcinogenicidade e toxicidade reprodutiva), ou o seu potencial alergénico. É a ainda importante averiguar quais as vantagens que podem advir do seu consumo, bem como as suas alegadas propriedades medicinais (anti-hipertensor, anti-diarreico..). Na Europa, o extrato altamente purificado de glicosídeos do esteviol foi aprovado pela Comissão Europeia há apenas alguns anos, em 2011, no entanto, o seu crescimento foi extremamente rápido, sendo possível encontrar inúmeros produtos aditivados com esta substância à venda no mercado, sendo os refrigerantes os produtos com maior destaque.
The excessive consumption of sugar has become one of the greatest threats to public health in the world and is one of the major cause of diseases like Type 2 Diabetes mellitus and obesity, so the need to find an alternative that leads to a decrease consumption of sugar has become a priority. Steviol glycosides come from the Stevia rebaudiana Bertoni plant, which is native to South America, often found on the border between Paraguay and Brazil. This plant is used by the natives of Paraguay for more than 1500 years because of it sweet taste and medicinal properties. Steviol glycosides, extracted from Stevia rebaudiana leaf, are non-caloric sweeteners that, in addition to provide a sweet taste, it can also bring benefits to human health. It is intended to make a critical analysis to the glycosides of steviol as a sweetener, to evaluate the safety of the consumption of this food additive on a daily basis, its potential for acute or chronic toxicity (genotoxicity, carcinogenicity and reproductive toxicity), or its allergenic potential.It is also important to investigate the advantages that can come of its consumption, as well as its alleged medicinal properties (antihypertensive, anti-diarrheal...). In Europe, the highly purified glycosides extract of stevioside was approved a few years ago, in 2011 by the European Commission however, its growth was extremely fast and it is already possible to find numerous products added with this substance for sale in every supermarkets, being the soft drinks the most outstanding.
Book chapters on the topic "Rebaudiosid A"
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"Pharmacology and toxicology of stevioside, rebaudioside A, and steviol." In Stevia, 173–90. CRC Press, 2001. http://dx.doi.org/10.1201/9780203165942-16.
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"Synthetic investigations on steviol, stevioside, and rebaudioside A, and their applications as starting materials." In Stevia, 132–50. CRC Press, 2001. http://dx.doi.org/10.1201/9780203165942-14.
Full textConference papers on the topic "Rebaudiosid A"
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Rodríguez-Ramírez, Juan, Beatriz Noyola-Altamirano, Luis Gerardo Barriada-Bernal, and Lilia L. Méndez-Lagunas. "Effects of drying conditions on the content of glycosides and antioxidants of packed bed of stevia leaves." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7519.
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The commercial value of stevia dehydrated leaves is related to the content of glycocides and their appearance. The present work approaches the effect of packed bed drying conditions (temperature, flow rate and solid loading) on glycosides and antioxidants activity of stevia leaves of Morita II variety. Diffusion coefficient was calculated. The drying times ranged between 34 and 160 minutes, the temperature was the most significant factor followed by solid loading and flow rate. Drying increases the concentration of antioxidants, stevioside and reduces rebaudioside A. Keywords: drying, packed bed, stevia rebaudiana, glycosides, antioxidants
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Bolini, Helena, and Thais Yumi Yoshimura Diniz. "SENSORY DYNAMIC PROFILE AND STUDIES WITH CONSUMERS: DETERMINATION OF PREFERENCE IN MILK DRINK PREPARED USING SWEETENER STEVIA REBAUDIOSIDE ON DIFFERENT CONCENTRATIONS." In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-38124.
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