Synthesis and characteristics of a rebaudioside-A like compound as a potential non-caloric natural sweetener by Leuconostoc kimchii dextransucrase

•Two glucosyl steviosides were identified by food grade lactic acid bacteria, Leuconostoc kimchii.•The total conversion yield of stevioside was 40.3%.•Rebaudioside-A like glucosyl stevioside exhibited remarkably improved thermal, acidic, and storage stabilities.•Two glucosyl steviosides have demonst...

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Published in:Food chemistry 2022-01, Vol.366, p.130623-130623, Article 130623
Main Authors: Kang, Hye-Jin, Lee, Ha-Nul, Hong, Seong-Jin, Park, Bo-Ram, Ameer, Kashif, Cho, Jeong-Yong, Kim, Young-Min
Format: Article
Language:English
Subjects:
Dextransucrase
Glucosyl stevioside
Rebaudioside A
Stevia rebaudiana
Stevioside
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Summary:•Two glucosyl steviosides were identified by food grade lactic acid bacteria, Leuconostoc kimchii.•The total conversion yield of stevioside was 40.3%.•Rebaudioside-A like glucosyl stevioside exhibited remarkably improved thermal, acidic, and storage stabilities.•Two glucosyl steviosides have demonstrated low hydrolysis rate by intestinal α-glucosidases and improved taste profile by electronic tongue. Stevioside (ST) is currently considered as a highly-demanded natural and zero-caloric replacer of sucrose with several health-promoting properties. Nonetheless, its bitter aftertaste limits its use in the food industry. Herein, glucosyl steviosides were synthesized using primarily a food-grade lactic acid bacteria, Leuconostoc kimchii dextransucrase and conversion yield (%) was 40.3%. A glucose moiety was transferred stereo-selectively to ST by α-1,6-linkage and this is the first report about obtaining rebaudioside A (Reb-A) like glucosyl stevioside-2 (STG-2). Glucosyl steviosides revealed greatly improved stability up to 120 °C and remained stable over 32.1% and 58.12% in the pH (1.4) compared with 30.55% of ST. Moreover, the glucosylated steviosides improved the stability, reaching 95% after 30 days and Reb-A like compound (STG-2) especially exhibited higher stability in commercial beverages. Furthermore, the glucosyl steviosides showed over 1.92- and 2.24-fold decreases than that of enzymatically modified ST in the glucose generation rate test.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130623