Rebaudioside A - CAS 58543-16-1
Catalog number: B0005-464327
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Molecular Formula:
C44H70O23
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Chemical Family:
Diterpenoids
Description:
Rebaudioside A is extracted from the leaves of Stevia rebaudiana Bertoni. It is a glucosylated steviol glycoside studied and used as a non-glycemic food sweetener. It is approximately 250 to 300 times sweeter than sucrose. It does not contribute calories or carbohydrates to the diet and do not affect blood glucose or insulin response. It is safe for human consumption under its intended conditions of use as a general purpose sweetener.
Ordering Information
Catalog Number Size Price Stock Quantity
B0005-464327 50 g $198 In stock
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Purity:
>98%
Appearance:
Powder
Synonyms:
Stevioside A3; Monoglycosylstevioside; (4R)-13-[(2-O-β-D-Glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester; (4α)-13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)-oxy]kaur-6-en-8-oic acid β-D-glucopyranosyl ester
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Quality Standard:
Enterprise Standard
Quantity:
Grams-Kilos
1.Production of Rebaudioside A from Stevioside Catalyzed by the Engineered Saccharomyces cerevisiae.
Li Y;Li Y;Wang Y;Chen L;Yan M;Chen K;Xu L;Ouyang P Appl Biochem Biotechnol. 2016 Apr;178(8):1586-98. doi: 10.1007/s12010-015-1969-4. Epub 2016 Jan 6.
Rebaudioside A has superior taste quality among the steviol glycosides extracted from Stevia rebaudiana leaves. Given its high purity as a general-purpose sweetener, rebaudioside A has received significant attention and has been widely applied in food and beverages in recent decades. Stevioside is one of the major steviol glycosides and can be converted to rebaudioside A by the uridine-diphosphate dependent glucosyltransferase UGT76G1 in S. rebaudiana. To explore the applicability of and limits in producing rebaudioside A from stevioside through whole-cell biocatalysis, the engineered Saccharomyces cerevisiae expressing UGT76G1, using a newly constructed constitutive expression vector, was used as the whole-cell biocatalyst. Citrate was added to the reaction mixture to allow metabolic regulation when glucose was fed to provide the activated sugar donor UDP-glucose for glycosylation of stevioside in vivo. In an evaluation of the whole-cell reaction parameters involving cell permeability, temperature, pH, citrate and Mg(2+) concentrations, and glucose feeding, production of 1160.5 mg/L rebaudioside A from 2 g/L stevioside was achieved after 48 h without supplementation of extracellular UDP-glucose.
2.Isolation and characterization of a novel rebaudioside M isomer from a bioconversion reaction of rebaudioside A and NMR comparison studies of rebaudioside M isolated from Stevia rebaudiana Bertoni and Stevia rebaudiana Morita.
Prakash I;Bunders C;Devkota KP;Charan RD;Ramirez C;Priedemann C;Markosyan A Biomolecules. 2014 Mar 31;4(2):374-89. doi: 10.3390/biom4020374.
A minor product, rebaudioside M2 (2), from the bioconversion reaction of rebaudioside A (4) to rebaudioside D (3), was isolated and the complete structure of the novel steviol glycoside was determined. Rebaudioside M2 (2) is considered an isomer of rebaudioside M (1) and contains a relatively rare 1→6 sugar linkage. It was isolated and characterized with NMR (1H, 13C, COSY, HSQC-DEPT, HMBC, 1D-TOCSY, and NOESY) and mass spectral data. Additionally, we emphasize the importance of 1D and 2D NMR techniques when identifying complex steviol glycosides. Numerous NMR spectroscopy studies of rebaudioside M (1), rebaudioside D (3), and mixture of 1 and 3 led to the discovery that SG17 which was previously reported in literature, is a mixture of rebaudioside D (3), rebaudioside M (1), and possibly other related steviol glycosides.
3.Psychophysical Evaluation of Sweetness Functions Across Multiple Sweeteners.
Low JY;McBride RL;Lacy KE;Keast RS Chem Senses. 2017 Feb;42(2):111-120. doi: 10.1093/chemse/bjw109. Epub 2016 Oct 20.
Sweetness is one of the 5 prototypical tastes and is activated by sugars and non-nutritive sweeteners (NNS). The aim of this study was to investigate measures of sweet taste function [detection threshold (DT), recognition threshold (RT), and suprathreshold intensity ratings] across multiple sweeteners. Sixty participants, 18-52 years of age (mean age in years = 26, SD = ±7.8), were recruited to participate in the study. DT and RT were collected for caloric sweeteners (glucose, fructose, sucrose, erythritol) and NNS (sucralose, rebaudioside A). Sweetness intensity for all sweeteners was measured using a general Labeled Magnitude Scale. There were strong correlations between DT and RT of all 4 caloric sweeteners across people (r = 0.62-0.90, P < 0.001), and moderate correlations between DT and RT for both of the NNS (r = 0.39-0.48, P < 0.05); however, weaker correlations were observed between the DT or RT of the caloric sweeteners and NNS (r = 0.26-0.48, P < 0.05). The DT and RT of glucose and fructose were not correlated with DT or RT of sucralose (P > 0.05). In contrast, there were strong correlations between the sweetness intensity ratings of all sweeteners (r = 0.70-0.96, P < 0.001).
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CAS 58543-16-1 Rebaudioside A

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