Open AccessEnrichment of the rebaudioside A concentration in Stevia rebaudiana extract with cyclodextrin glycosyltransferase from Bacillus licheniformis DSM 13
Author(s) -
Czinkóczky Réka,
Németh Áron
Publication year - 2022
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.202100111
Subject(s) - stevioside , stevia rebaudiana , rebaudioside a , steviol , stevia , bioconversion , food science , bacillus licheniformis , chemistry , sucrose , sweetness , glycoside , botany , sugar , biology , fermentation , bacteria , medicine , alternative medicine , pathology , bacillus subtilis , genetics
Stevia rebaudiana is a sweet herbaceous perennial plant, which is frequently used in the preparation of plant‐based sweeteners. The demand for such sweeteners continues to increase due to purposeful nutrition and modern‐day metabolic syndromes. More than 20 types of steviol glycosides provide a sweet taste, which are more than 300 times sweeter than sucrose. They are formed of two main components, namely stevioside and rebaudioside A. Only a handful of studies have dealt with Stevia rebaudiana leaf extracts, the conversion of pure stevioside into the preferred rebaudioside A is more common. The aim of this study was to enrich the rebaudioside A content of Stevia rebaudiana leaf extract using enzymatic bioconversion by applying fermented cyclodextrin glycosyltransferase from Bacillus licheniformis DSM13. Two differently processed plant materials, namely dried and lyophilized Stevia rebaudiana plants, were extracted and compared. Following the bioconversion, the rebaudioside A content was on average doubled. The maximum increase was fivefold with a 70–80% conversion of the stevioside.