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Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

(2019) FOOD CHEMISTRY. 272. p.653-662
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Abstract
The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensity sweeteners in food. Stevioside is the most prevalent steviol glycoside in Stevia rebaudiana plant leaves, but it has found limited applications in food products due to its lingering bitterness. Enzymatic glucosylation is a strategy to reduce stevioside bitterness, but reported glucosylation reactions suffer from low productivities. Here we present the optimized and efficient alpha-glucosylation of stevioside using the mutant glucansucrase Gtf180-Delta N-Q1140E and sucrose as donor substrate. Structures of novel products were elucidated by NMR spectroscopy, mass spectrometry and methylation analysis; stevioside was mainly glucosylated at the steviol C-19 glucosyl moiety. Sensory analysis of the alpha-glucosylated stevioside products by a trained panel revealed a significant reduction in bitterness compared to stevioside, resulting in significant improvement of edulcorant/organoleptic properties.
Keywords
Glucansucrase, Stevioside, alpha-Glucosylation, Biocatalysis, Sensory analysis, Sweeteners, US ADULTS, GLYCOSIDES, LACTOBACILLUS, RISK, GLYCOSYLATION, DERIVATIVES, OVERWEIGHT, SWEETNESS, MOLECULES, TRPM5

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MLA
Devlamynck, Tim, Evelien M te Poele, Koen Quataert, et al. “Trans-α-glucosylation of Stevioside by the Mutant Glucansucrase Enzyme Gtf180-ΔN-Q1140E Improves Its Taste Profile.” FOOD CHEMISTRY 272 (2019): 653–662. Print.
APA
Devlamynck, T., te Poele, E. M., Quataert, K., Gerwig, G. J., Van de Walle, D., Dewettinck, K., Kamerling, J. P., et al. (2019). Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile. FOOD CHEMISTRY, 272, 653–662.
Chicago author-date
Devlamynck, Tim, Evelien M te Poele, Koen Quataert, Gerrit J Gerwig, Davy Van de Walle, Koen Dewettinck, Johannis P Kamerling, Wim Soetaert, and Lubbert Dijkhuizen. 2019. “Trans-α-glucosylation of Stevioside by the Mutant Glucansucrase Enzyme Gtf180-ΔN-Q1140E Improves Its Taste Profile.” Food Chemistry 272: 653–662.
Chicago author-date (all authors)
Devlamynck, Tim, Evelien M te Poele, Koen Quataert, Gerrit J Gerwig, Davy Van de Walle, Koen Dewettinck, Johannis P Kamerling, Wim Soetaert, and Lubbert Dijkhuizen. 2019. “Trans-α-glucosylation of Stevioside by the Mutant Glucansucrase Enzyme Gtf180-ΔN-Q1140E Improves Its Taste Profile.” Food Chemistry 272: 653–662.
Vancouver
1.
Devlamynck T, te Poele EM, Quataert K, Gerwig GJ, Van de Walle D, Dewettinck K, et al. Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile. FOOD CHEMISTRY. 2019;272:653–62.
IEEE
[1]
T. Devlamynck et al., “Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile,” FOOD CHEMISTRY, vol. 272, pp. 653–662, 2019.
@article{8575760,
  abstract     = {The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensity sweeteners in food. Stevioside is the most prevalent steviol glycoside in Stevia rebaudiana plant leaves, but it has found limited applications in food products due to its lingering bitterness. Enzymatic glucosylation is a strategy to reduce stevioside bitterness, but reported glucosylation reactions suffer from low productivities. Here we present the optimized and efficient alpha-glucosylation of stevioside using the mutant glucansucrase Gtf180-Delta N-Q1140E and sucrose as donor substrate. Structures of novel products were elucidated by NMR spectroscopy, mass spectrometry and methylation analysis; stevioside was mainly glucosylated at the steviol C-19 glucosyl moiety. Sensory analysis of the alpha-glucosylated stevioside products by a trained panel revealed a significant reduction in bitterness compared to stevioside, resulting in significant improvement of edulcorant/organoleptic properties.},
  author       = {Devlamynck, Tim and te Poele, Evelien M and Quataert, Koen and Gerwig, Gerrit J and Van de Walle, Davy and Dewettinck, Koen and Kamerling, Johannis P and Soetaert, Wim and Dijkhuizen, Lubbert},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keywords     = {Glucansucrase,Stevioside,alpha-Glucosylation,Biocatalysis,Sensory analysis,Sweeteners,US ADULTS,GLYCOSIDES,LACTOBACILLUS,RISK,GLYCOSYLATION,DERIVATIVES,OVERWEIGHT,SWEETNESS,MOLECULES,TRPM5},
  language     = {eng},
  pages        = {653--662},
  title        = {Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2018.08.025},
  volume       = {272},
  year         = {2019},
}

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