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(2) JP 2017-532976 A 2017.11.9 10 20 30 40 50 【特許請求の範囲】 【請求項1】 レバウジオシドM（RebM）またはレバウジオシドD（RebD）を作製する方法で あって、 複数のウリジン二リン酸依存型グリコシルトランスフェラーゼ酵素（UGT）を介してス テビオールからRebMまたはRebDを生成する宿主細胞を提供 ...
Despite having similar sweetness to RebM, RebD deviates from this pattern, suggesting lower efficiency in transmitting the sweetness biological signal.
Fig. S1. HPLC analysis of the samples obtained from the glycosylation of RebA catalyzed by UGTSL2 and RebD catalyzed by NtUGT, respectively. Fig. S2. LC-MS analysis of the sample from the …
The kinetic parameters (Sm versus Sb, RebA versus RebD) indicate that SrUGT76G1 adds a third glucosyl at the C30 position of sophorosyl (1,2-diglucosyl) more easily in comparison with monoglucosyl moieties without C20-glucosyl.
In this sense, RebO/RebD (or StaO/StaD) and RebC/RebP (or StaC/StaP) play crucial role in the formation of the ICZs molecule backbone. On the other hand, some researchers consider glycosyl in ICZs is essential for its biological activities (Sanchez et al., 2005).
lutions. To match the intensity of sweetness, the RebD mix included a smaller amount of RebD compared to the RebD mix without Na+, as Na+ enhances sweetness when mixed with glucose. In addition to these solutions, a tasteless solution was used as a
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Rebaudioside D (RebD), a steviol glycoside, exhibits a sweetness pro˜le similar to that of sugar but has very low aqueous solubility. In this study, we developed a method to dissolve RebD in a molten secondary component and prepared a solid-phase complex containing RebD. After screening, erythritol was selected as the optimal second com- ponent.
While these proteins are homologous to each other, RebD is an outlier in that it is shorter than RebA and RebB and in that its expression PA14 R-body extension is similarly triggered in a host ...
Inclusion of 2.4 % RebD in the total weight of the three components erythritol, RebD, and fructose in the ternary complex increased the solubility of RebD in water to greater than 4 × 10−3g/m3, which was similar to the binary system of erythritol/RebD (see Fig. 1).
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