Selective enzymatic α-1,6- monoglucosylation of mogroside IIIE for the bio-creation of α-siamenoside I, a potential high-intensity sweetener

• Published in: Food chemistry 2021-10, Vol.359, p.129938-129938, Article 129938
• Main Authors: Xu, Yuncong, Zhao, Ling, Chen, Ling, Du, Yali, Lu, Yuanyuan, Luo, Chen, Chen, Yijun, Wu, Xuri
• Format: Article
• Language: English
• Subjects: Cyclodextrin glucanotransferase; Enzymatic monoglucosylation; Mogroside IIIE; Siamenoside I; α-Siamenoside I
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129938

[Display omitted] •A new α-siamenoside (α-SI) was bio-created by two screened CGTases.•The relative sweetness intensity of α-SI is 508 times of 5% sucrose.•α-SI shows good chemical stability and in vitro safety.•α-SI has the potential to become a new low-calorie sweetener.•α-Transglucosylation is an effective way to create mogroside-derived sweeteners. 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.