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The holiday season can be a time of overwork, but sweeteners with little or no calories could help the merry manufacturers stay in shape. Stevia is a calorie-free sweetener that sometimes is called "natural" because it is extracted from the leaves of a South American plant. Now, a report in ACS Synthetic Biology describes a way to prepare large amounts of stevia with the help of yeast, which would eliminate the plant's intermediate and would achieve a better-tasting product .
In the stevia plant, a series of enzymes transforms glucose into molecules called glucosides, which retain sweet sweetness without the calories. The plant produces a variety of glucosides, but some have a bitter aftertaste. Others are minor glycosides in the plant, but because of their pleasing properties, they could be developed into new generation sweeteners. So, to sweeten and make a lot more sweetness, Vincent JJ Martin and his colleagues wanted to take the plant's glucoside machines out of the plant and into the yeast, where they could more easily modify the enzymes to optimize production. of stevia.
The researchers created a platform for testing enzyme combinations to determine which mixture produces the highest yield of stevia molecules in yeast. They started with the enzymes of the stevia plant, but also used related enzymes from a mustard family plant, which helped improve the yield. The authors say that their results represent a step towards commercial production of a new generation of calorie-free and taste-free sweeteners.
This article has been republished from documents provided by the American Chemical Society. Note: Content may have changed for length and content. For more information, please contact the cited source.
Reference
A combinatorial approach to study cytochrome P450 enzymes in novo production of steviol glucosides in baker's yeast. Nicholas D. Gold, Elena Fossati, Cecilie Cetti Hansen, Marcos DiFalco, Veronique Douchin and Vincent J. J. Martin. ACS Synth. Biol., DOI: 10.1021 / acssynbio.8b00470.
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