• Natural Product Sciences
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• v.5 no.3
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• pp.151-153
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• 1999

(+)-Hernandulcin is a sweet bisabolane-type sesquiterpene first isolated from Lippia dulcis Trev. (Verbenaceae). This oily compound is 1000-1500 times sweeter than sucrose but with poor solubility in water. Microbial transformation was employed to improve its water solubility, and a variety of microorganisms were screened for their ability to convert (+)-hernandulcin to more polar metabolites. Scale-up fermentation with Glomerella cinguiata, a fungal strain, has resulted in the isolation of a more polar metabolite (2).

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.251.1-251.1
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• 2003

(+)-Hernandulcin and (+)-4${\beta}$-HYdroxyhernandulcin was isolated as a sweet bisabolane sesquiterpene constituent of the Mexican plant Lippia dulcis Trev. (Verbenaceae) and has shown to be 1,000-1,500 times as sweet as sucrose. Natural (+)-hernandulcin was nontoxic when administered orally to mice and it did not induce bacterial mutation. (omitted)