High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners
Luo Han Guo fruit extract (Siraitia grosvenorii), mainly composed of mogroside V (50%), could be considered a suitable alternative to free sugars; however, its commercial applications are limited by its unpleasant off-notes. In the present work, a central composite design method was employed to opti...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2021-01, Vol.69 (3), p.1011-1019 |
|---|---|
| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1019 |
|---|---|
| container_issue | 3 |
| container_start_page | 1011 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 69 |
| creator | Muñoz-Labrador, Ana Azcarate, Silvana Lebrón-Aguilar, Rosa Quintanilla-López, Jesús E Galindo-Iranzo, Plácido Kolida, Sofia Methven, Lisa Rastall, Robert A Moreno, F. Javier Hernandez-Hernandez, Oswaldo |
| description | Luo Han Guo fruit extract (Siraitia grosvenorii), mainly composed of mogroside V (50%), could be considered a suitable alternative to free sugars; however, its commercial applications are limited by its unpleasant off-notes. In the present work, a central composite design method was employed to optimize the transglycosylation of a mogroside extract using cyclodextrin glucosyltransferases (CGTases) from three different bacteriological sources (Paenibacillus macerans, Geobacillus sp., and Thermoanaerobacter sp.) considering various experimental parameters such as maltodextrin and mogroside concentration, temperature, time of reaction, enzymatic activity, and pH. Product structures were determined by liquid chromatography coupled to a diode-array detector (LC–DAD), liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS), and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Sensory analysis of glucosylated mogrosides showed an improvement in flavor attributes relevant to licorice flavor and aftereffect. Consequently, an optimum methodology was developed to produce new modified mogrosides more suitable when formulating food products as free sugar substitutes. |
| doi_str_mv | 10.1021/acs.jafc.0c07267 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2477263788</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2477263788</sourcerecordid><originalsourceid>FETCH-LOGICAL-a378t-3ea61157b9ee7098efb5cda3549c2c9245db4397efd75560b4d86e7d996d30393</originalsourceid><addsrcrecordid>eNp1kD1PwzAURS0EgvKxMyGPDKTYcRwnI0ItrVQEUsvAFDn2S-uSxmAnhf57XFrYmPyGc-_zOwhdUtKnJKa3Uvn-UlaqTxQRcSoOUI_ymESc0uwQ9Uhgooyn9ASder8khGRckGN0wlgSZwlJeuhjZOaL6NVArfF007QL8MZjW-GZk42f1xtl_aaWLWj8aOfOeqPB4_Hq3dl1GAKPh7VcW4efna1MDdvso23e8NB1psWDr9ZJ1eLpJ0ALDTh_jo4qWXu42L9n6GU4mN2PosnTw_j-bhJJJrI2YiBTSrkocwBB8gyqkistGU9yFas8TrguE5YLqLTgPCVlorMUhM7zVDPCcnaGrne94asfHfi2WBmvoK5lA7bzRZyIoCzsygJKdqgKB3oHVfHuzEq6TUFJsRVdBNHFVnSxFx0iV_v2rlyB_gv8mg3AzQ74idrONeHY__u-AcfViyI</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2477263788</pqid></control><display><type>article</type><title>High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners</title><source>MEDLINE</source><source>American Chemical Society Journals</source><creator>Muñoz-Labrador, Ana ; Azcarate, Silvana ; Lebrón-Aguilar, Rosa ; Quintanilla-López, Jesús E ; Galindo-Iranzo, Plácido ; Kolida, Sofia ; Methven, Lisa ; Rastall, Robert A ; Moreno, F. Javier ; Hernandez-Hernandez, Oswaldo</creator><creatorcontrib>Muñoz-Labrador, Ana ; Azcarate, Silvana ; Lebrón-Aguilar, Rosa ; Quintanilla-López, Jesús E ; Galindo-Iranzo, Plácido ; Kolida, Sofia ; Methven, Lisa ; Rastall, Robert A ; Moreno, F. Javier ; Hernandez-Hernandez, Oswaldo</creatorcontrib><description>Luo Han Guo fruit extract (Siraitia grosvenorii), mainly composed of mogroside V (50%), could be considered a suitable alternative to free sugars; however, its commercial applications are limited by its unpleasant off-notes. In the present work, a central composite design method was employed to optimize the transglycosylation of a mogroside extract using cyclodextrin glucosyltransferases (CGTases) from three different bacteriological sources (Paenibacillus macerans, Geobacillus sp., and Thermoanaerobacter sp.) considering various experimental parameters such as maltodextrin and mogroside concentration, temperature, time of reaction, enzymatic activity, and pH. Product structures were determined by liquid chromatography coupled to a diode-array detector (LC–DAD), liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS), and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Sensory analysis of glucosylated mogrosides showed an improvement in flavor attributes relevant to licorice flavor and aftereffect. Consequently, an optimum methodology was developed to produce new modified mogrosides more suitable when formulating food products as free sugar substitutes.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.0c07267</identifier><identifier>PMID: 33428404</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Bacterial Proteins - chemistry ; Biocatalysis ; Biotechnology and Biological Transformations ; Chromatography, High Pressure Liquid ; Cucurbitaceae - chemistry ; Fruit - chemistry ; Geobacillus - enzymology ; Glucosides - biosynthesis ; Glucosides - chemistry ; Glucosyltransferases - chemistry ; Paenibacillus - enzymology ; Plant Extracts - chemical synthesis ; Plant Extracts - chemistry ; Spectrometry, Mass, Electrospray Ionization ; Sweetening Agents - chemical synthesis ; Sweetening Agents - chemistry ; Thermoanaerobacter - enzymology</subject><ispartof>Journal of agricultural and food chemistry, 2021-01, Vol.69 (3), p.1011-1019</ispartof><rights>2021 American Chemical Society</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a378t-3ea61157b9ee7098efb5cda3549c2c9245db4397efd75560b4d86e7d996d30393</citedby><cites>FETCH-LOGICAL-a378t-3ea61157b9ee7098efb5cda3549c2c9245db4397efd75560b4d86e7d996d30393</cites><orcidid>0000-0003-1863-7408 ; 0000-0002-5670-4563 ; 0000-0002-7637-9542 ; 0000-0001-6103-6814</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07267$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.0c07267$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33428404$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Muñoz-Labrador, Ana</creatorcontrib><creatorcontrib>Azcarate, Silvana</creatorcontrib><creatorcontrib>Lebrón-Aguilar, Rosa</creatorcontrib><creatorcontrib>Quintanilla-López, Jesús E</creatorcontrib><creatorcontrib>Galindo-Iranzo, Plácido</creatorcontrib><creatorcontrib>Kolida, Sofia</creatorcontrib><creatorcontrib>Methven, Lisa</creatorcontrib><creatorcontrib>Rastall, Robert A</creatorcontrib><creatorcontrib>Moreno, F. Javier</creatorcontrib><creatorcontrib>Hernandez-Hernandez, Oswaldo</creatorcontrib><title>High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Luo Han Guo fruit extract (Siraitia grosvenorii), mainly composed of mogroside V (50%), could be considered a suitable alternative to free sugars; however, its commercial applications are limited by its unpleasant off-notes. In the present work, a central composite design method was employed to optimize the transglycosylation of a mogroside extract using cyclodextrin glucosyltransferases (CGTases) from three different bacteriological sources (Paenibacillus macerans, Geobacillus sp., and Thermoanaerobacter sp.) considering various experimental parameters such as maltodextrin and mogroside concentration, temperature, time of reaction, enzymatic activity, and pH. Product structures were determined by liquid chromatography coupled to a diode-array detector (LC–DAD), liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS), and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Sensory analysis of glucosylated mogrosides showed an improvement in flavor attributes relevant to licorice flavor and aftereffect. Consequently, an optimum methodology was developed to produce new modified mogrosides more suitable when formulating food products as free sugar substitutes.</description><subject>Bacterial Proteins - chemistry</subject><subject>Biocatalysis</subject><subject>Biotechnology and Biological Transformations</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Cucurbitaceae - chemistry</subject><subject>Fruit - chemistry</subject><subject>Geobacillus - enzymology</subject><subject>Glucosides - biosynthesis</subject><subject>Glucosides - chemistry</subject><subject>Glucosyltransferases - chemistry</subject><subject>Paenibacillus - enzymology</subject><subject>Plant Extracts - chemical synthesis</subject><subject>Plant Extracts - chemistry</subject><subject>Spectrometry, Mass, Electrospray Ionization</subject><subject>Sweetening Agents - chemical synthesis</subject><subject>Sweetening Agents - chemistry</subject><subject>Thermoanaerobacter - enzymology</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kD1PwzAURS0EgvKxMyGPDKTYcRwnI0ItrVQEUsvAFDn2S-uSxmAnhf57XFrYmPyGc-_zOwhdUtKnJKa3Uvn-UlaqTxQRcSoOUI_ymESc0uwQ9Uhgooyn9ASder8khGRckGN0wlgSZwlJeuhjZOaL6NVArfF007QL8MZjW-GZk42f1xtl_aaWLWj8aOfOeqPB4_Hq3dl1GAKPh7VcW4efna1MDdvso23e8NB1psWDr9ZJ1eLpJ0ALDTh_jo4qWXu42L9n6GU4mN2PosnTw_j-bhJJJrI2YiBTSrkocwBB8gyqkistGU9yFas8TrguE5YLqLTgPCVlorMUhM7zVDPCcnaGrne94asfHfi2WBmvoK5lA7bzRZyIoCzsygJKdqgKB3oHVfHuzEq6TUFJsRVdBNHFVnSxFx0iV_v2rlyB_gv8mg3AzQ74idrONeHY__u-AcfViyI</recordid><startdate>20210127</startdate><enddate>20210127</enddate><creator>Muñoz-Labrador, Ana</creator><creator>Azcarate, Silvana</creator><creator>Lebrón-Aguilar, Rosa</creator><creator>Quintanilla-López, Jesús E</creator><creator>Galindo-Iranzo, Plácido</creator><creator>Kolida, Sofia</creator><creator>Methven, Lisa</creator><creator>Rastall, Robert A</creator><creator>Moreno, F. Javier</creator><creator>Hernandez-Hernandez, Oswaldo</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1863-7408</orcidid><orcidid>https://orcid.org/0000-0002-5670-4563</orcidid><orcidid>https://orcid.org/0000-0002-7637-9542</orcidid><orcidid>https://orcid.org/0000-0001-6103-6814</orcidid></search><sort><creationdate>20210127</creationdate><title>High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners</title><author>Muñoz-Labrador, Ana ; Azcarate, Silvana ; Lebrón-Aguilar, Rosa ; Quintanilla-López, Jesús E ; Galindo-Iranzo, Plácido ; Kolida, Sofia ; Methven, Lisa ; Rastall, Robert A ; Moreno, F. Javier ; Hernandez-Hernandez, Oswaldo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a378t-3ea61157b9ee7098efb5cda3549c2c9245db4397efd75560b4d86e7d996d30393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Bacterial Proteins - chemistry</topic><topic>Biocatalysis</topic><topic>Biotechnology and Biological Transformations</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Cucurbitaceae - chemistry</topic><topic>Fruit - chemistry</topic><topic>Geobacillus - enzymology</topic><topic>Glucosides - biosynthesis</topic><topic>Glucosides - chemistry</topic><topic>Glucosyltransferases - chemistry</topic><topic>Paenibacillus - enzymology</topic><topic>Plant Extracts - chemical synthesis</topic><topic>Plant Extracts - chemistry</topic><topic>Spectrometry, Mass, Electrospray Ionization</topic><topic>Sweetening Agents - chemical synthesis</topic><topic>Sweetening Agents - chemistry</topic><topic>Thermoanaerobacter - enzymology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Muñoz-Labrador, Ana</creatorcontrib><creatorcontrib>Azcarate, Silvana</creatorcontrib><creatorcontrib>Lebrón-Aguilar, Rosa</creatorcontrib><creatorcontrib>Quintanilla-López, Jesús E</creatorcontrib><creatorcontrib>Galindo-Iranzo, Plácido</creatorcontrib><creatorcontrib>Kolida, Sofia</creatorcontrib><creatorcontrib>Methven, Lisa</creatorcontrib><creatorcontrib>Rastall, Robert A</creatorcontrib><creatorcontrib>Moreno, F. Javier</creatorcontrib><creatorcontrib>Hernandez-Hernandez, Oswaldo</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Muñoz-Labrador, Ana</au><au>Azcarate, Silvana</au><au>Lebrón-Aguilar, Rosa</au><au>Quintanilla-López, Jesús E</au><au>Galindo-Iranzo, Plácido</au><au>Kolida, Sofia</au><au>Methven, Lisa</au><au>Rastall, Robert A</au><au>Moreno, F. Javier</au><au>Hernandez-Hernandez, Oswaldo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2021-01-27</date><risdate>2021</risdate><volume>69</volume><issue>3</issue><spage>1011</spage><epage>1019</epage><pages>1011-1019</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Luo Han Guo fruit extract (Siraitia grosvenorii), mainly composed of mogroside V (50%), could be considered a suitable alternative to free sugars; however, its commercial applications are limited by its unpleasant off-notes. In the present work, a central composite design method was employed to optimize the transglycosylation of a mogroside extract using cyclodextrin glucosyltransferases (CGTases) from three different bacteriological sources (Paenibacillus macerans, Geobacillus sp., and Thermoanaerobacter sp.) considering various experimental parameters such as maltodextrin and mogroside concentration, temperature, time of reaction, enzymatic activity, and pH. Product structures were determined by liquid chromatography coupled to a diode-array detector (LC–DAD), liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS), and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Sensory analysis of glucosylated mogrosides showed an improvement in flavor attributes relevant to licorice flavor and aftereffect. Consequently, an optimum methodology was developed to produce new modified mogrosides more suitable when formulating food products as free sugar substitutes.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>33428404</pmid><doi>10.1021/acs.jafc.0c07267</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-1863-7408</orcidid><orcidid>https://orcid.org/0000-0002-5670-4563</orcidid><orcidid>https://orcid.org/0000-0002-7637-9542</orcidid><orcidid>https://orcid.org/0000-0001-6103-6814</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2021-01, Vol.69 (3), p.1011-1019 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2477263788 |
| source | MEDLINE; American Chemical Society Journals |
| subjects | Bacterial Proteins - chemistry Biocatalysis Biotechnology and Biological Transformations Chromatography, High Pressure Liquid Cucurbitaceae - chemistry Fruit - chemistry Geobacillus - enzymology Glucosides - biosynthesis Glucosides - chemistry Glucosyltransferases - chemistry Paenibacillus - enzymology Plant Extracts - chemical synthesis Plant Extracts - chemistry Spectrometry, Mass, Electrospray Ionization Sweetening Agents - chemical synthesis Sweetening Agents - chemistry Thermoanaerobacter - enzymology |
| title | High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T15%3A10%3A40IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=High-Yield%20Synthesis%20of%20Transglycosylated%20Mogrosides%20Improves%20the%20Flavor%20Profile%20of%20Monk%20Fruit%20Extract%20Sweeteners&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Mun%CC%83oz-Labrador,%20Ana&rft.date=2021-01-27&rft.volume=69&rft.issue=3&rft.spage=1011&rft.epage=1019&rft.pages=1011-1019&rft.issn=0021-8561&rft.eissn=1520-5118&rft_id=info:doi/10.1021/acs.jafc.0c07267&rft_dat=%3Cproquest_cross%3E2477263788%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2477263788&rft_id=info:pmid/33428404&rfr_iscdi=true |