• Title/Summary/Keyword: Stevia rebaudiana Bertoni

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Characterization of ent-Kaurenoic Acid 13-Hydroxylase in Steviol Biosynthesis of Stevia rebaudiana Bertoni (Stevia rebaudiana Bertoni의 Steviol 생합성 효소 ent-Kaurenoic Acid 13-Hydroxylase의 특성)

  • Shibata, Hitoshi;Kim, Keun-Ki
    • Applied Biological Chemistry
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    • v.40 no.6
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    • pp.501-507
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    • 1997
  • Chloroplasts isolated from Stevia rebaudiana Bertoni leaves contained an enzyme activity which catalyzed hydroxylation of ent-kaurenoic acid (ent-kaur-16-en-19-oic acid; ent-KA) to steviol (ent-13-hydroxy kaur-16-en-19-oic acid), the diterpenoid carboxylic alcohol which is the aglycone of sweet stevioside-related glycosides. $[^(14)C]-methylated$ ent-KA was used to localize ent-KA hydroxylase. $[^(14)C]-methyl-KA$ was most actively was transformed into methyl-steviol in chloroplast. The enzymatic activity was found in stroma fraction but not in thylakoid membrane in Stevia rebaudiana Bertoni. However, ent-KA 13-hydroxylase activity was not detected in stroma fraction of either Spinacia oleracea and Solidago altissima. The reaction products using $[^(14)C]-methyl-KA$ were purified and identified on TLC autoradiogram. The hydroxylation of ent-KA from stromal protein to form steviol required NADPH and oxygen. FAD and riboflavin stimulated the enzyme activity 1.5-and 1.7-fold, respectively. It also turned out that the activity of this enzyme using methyl-KA as a substrate was 16.7% that of ent-KA. The purified ent-KA 13-hydroxylase did not act on t-cinnamic acid, 4-hydroxyphenyl acetic acid, choline and resorcinol, known as monooxygenase and hydroxylase substrates.

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A Study on Cultivation of Stevia rebaudiana Bertoni M. as an Introduced Sweetness Resource Plant in Jeju-do (새로운 감미자원식물 Stevia (Stevia rebaudiana Bertoni M.)의 재배에 관한 연구)

  • 오현도
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.22 no.2
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    • pp.112-120
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    • 1977
  • In Korea. the cultivating standard of stevia is not established yet. Because stevia is across-fertilizing plant. planting a cutting is its available propagation method. This study was made to know the effective propagation growth and adaptability of stevia in Jeju-do, according to the wintering effect and the planting density.

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Factors Affecting Plant Regeneration in the Culture of Different Explants of Stevia(Stebia rebaudiana Bertoni) (Stevia 절편체 종류의 배양에 따른 식물체 재분화)

  • Park, Gyu-Hwan;Kim, Kyung-Min
    • Journal of Plant Biotechnology
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    • v.30 no.2
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    • pp.151-154
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    • 2003
  • This study was conducted to determine the optimal concentrations of plant hormones (2,4-D, picloram, dicamba, NAA, kinetin) and the suitable explants among seeds, hypocotyl, and cotyledons on calls formation and plant regeneration of stevia(Stevia rebaudiana Bertoni). The frequency of cellus formation was higher in the young leaf-explants then the older ones, and in the seeds then the hypocotyls and cotyledons on MS medium with 1mg/L 2,4-D. After transfer of seed-derived stevia callus producing embryogenic callus on plant-regeneration medium, the frequency of plant regeneration from callus was 23.8% in MS medium with 1mg/L NAA and 3mg/L kinetin.

Studies on Stevia Rebaudiana Bertoni M. ( I ) -Sweetening of Coffee and Tea with Stevioside-sucrose Mixtures- (Stevia의 식품이용(食品利用)에 관(關)한 연구(硏究) (제 I 보(第 I 報)) -Coffee 및 홍차에 대(對)한 천연감미료(天然甘味料) Stevioside의 서당대체(庶糖代替), 병용효과(倂用效果)-)

  • Lee, Young-Soon;Kim, Kwang-Ho;Kim, Hyung-Oh
    • Journal of Nutrition and Health
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    • v.12 no.1
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    • pp.69-75
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    • 1979
  • Stevia rebaudiana Bertoni M. can be cultivated in Korea as a new sweetness resource. It seems possible that stevioside the sweet substance extracted from the leaves of Stevia rebaudiana Bertoni M. can be used instead of saccharin. In order to obtain the fundamental data due to natural sweetening materials used of as additives to food stuffs such as coffee and tea etc. It was investigated to reduce the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of stevioside and sucrose were prepared. The results obtained are as follows: 1) Mixture of 50% stevioside 40 mg (0.04%) (A) and 1.5% sucrose, 95% stevioside 20 mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 60 mg (0.06%) (A) and 95% stevioside 40 mg (0. 04%) (B), the sweetness of which in coffee corresponded to that of 7% sucrose in the drink, was prepared. 2) Mixture of 50% stevioside 60 mg (0.06%) (A) and 1.5, 2.0, 2.5% sucrose, 95% stevioside 40 mg (0.04%) (B) and 1.5, 2.0% sucrose, and 50% 80 mg (0.08%), 95% 60 mg (0.06%) (A,B), respectively the sweetness of which in tea corresponded to that of 7% sucrose in the above drink, was prepared. 3) Sucrose saving of 21.42-28.57% compared to equally sweet sucrose-sweetened coffee and tea could be achieved without deterioration of other taste qualities.

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Quality Characteristics of Soybean Milk Added with Stevia Leaf Powder (스테비아잎 분말을 첨가한 두유의 품질 특성)

  • Choi, Soon-Nam;Joo, MiK-Kyoung;Chung, Nam-Yong
    • Journal of the Korean Dietetic Association
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    • v.20 no.2
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    • pp.77-86
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    • 2014
  • This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

Studies on the Development of Stevia (Stevia rebaudiana Bertoni M.) as a New Sweetness (신감미(新甘味) 자원식물(資源植物) Stevia의 개발(開發)에 관(關)한 연구(硏究))

  • Lee, Jong-Phill;Lee, Sung-Woo;Cho, Soo-Yeul;Kim, Kwang-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.6 no.1
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    • pp.55-59
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    • 1977
  • The consumption of sugar in our diet increased so great that much U. S. dollars are spended to import sugar source from foreign contries. To replace a part of it we adopted mother plant and seeds of the well-known Stevia (Stevia rebaudiana Bertoni M.) originated from south America, from the Agricultural Experimental Station of Hokkaido, Japan, in 1974. In order to determine the growth condition of Stevia in our climate and soil condition, the results of survey and determination were as follows: 1. Germination rate of Stevia was averaged 33.6% at 35 th day after seedling and the maximum germination period was between 5 and 20 days after seedling. 2. The seedling rate of Stevia was about 8%. 3. Establishment of roots of Stevia propagated by cutting method was above 90% but only S-1 strain showed lower rate., 75%. 4. S-2 strain showed the best growth rate that was about 160cm by plant height and it was decreased by the following order : S-4, S-3, S-1, S-6 and S-5 strains. 5. S-4 strain resulted in 45 branches that was the highest number among strains tested and S-2 strain was the next. 6. The content of sweetening compound of Stevia, stevioside, was 5.3% in S-1, S-2, S-5 and S-4 strains but S-3 and $S^*$-6 strains were relatively low content, 4.9%. From the above results we obtained Stevia could be propagated by cutting method and the growth conditions including plant height, number of branches and content of stevioside were relatively better in S-2 and S-4 strains that were differentiated by the shape of leaf.

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