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Monk fruit extract has been approved as a natural sweetener by many countries. Its major sweet components, mogrosides, display different sweet intensities and profiles. Therefore, it is important to understand the change of mogroside contents in Siraitia grosvenorii at different maturity stages. In this study, monk fruit cultivars were collected fr...
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... Our results showed that after 36 h of fermentation, the content of siamenoside I accounted for 88.74% of the total mogrosides, and the concentration was 4.88 g/L (Fig. 5B). Wang et al. (2019) screened 5 yeast strains for the conversion of mogroside V and found that siamenoside I accounted for approximately 30-54% of the total glycosides after 7 days of fermentation, along with considerable amounts of Mogroside III E, ranging from 7 to 59%. Compared to other catalytic strains that can convert mogroside V into siamenoside I, plant endophytes Muyocopron sp. ...
Fungal endophytes, as an untapped resource of glycoside hydrolase biocatalysts, need to be further developed. Mogroside V, the primary active compound in Siraitia grosvenorii fruit, can be converted into other various bioactive mogrosides by selective hydrolysis of glucose residues at C3 and C24 positions. In present study, 20 fungal strains were randomly selected from our endophytic fungal strain library to assess their capability for mogroside V transformation. The results revealed that relatively high rate (30%) endophytic fungal strains exhibited transformative potential. Further analysis indicated that endophytic fungi could produce abundant mogrosides, and the pathways for biotransforming mogroside V showed diverse. Among the given fungal endophytes, Aspergillus sp. S125 almost completely converted mogroside V into the end-products mogroside II A and aglycone within just 2 days of fermentation; Muyocopron sp. A5 produced rich intermediate products, including siamenoside I, and the end-product mogroside II E. Subsequently, we optimized the fermentation conditions for Aspergillus sp. S125 and Muyocopron sp. A5 to evaluate the feasibility of large-scale mogroside V conversion. After optimization, Aspergillus sp. S125 converted 10 g/L of mogroside V into 4.5 g/L of mogroside II A and 3.6 g/L of aglycone after 3 days of fermentation, whereas Muyocopron sp. A5 selectively produced 4.88 g/L of siamenoside I from 7.5 g/L of mogroside V after 36 h of fermentation. This study not only identifies highly effective biocatalytic candidates for mogrosides transformation, but also strongly suggests the potential of plant endophytic fungi as valuable resources for the biocatalysis of natural compounds.
... Common names for S. grosvenorii include: luo han guo, luo han kuo, monk fruit, among others [141]. The triterpenoid glycosides are known as mogrosides and their chemical structures consist of mogrol (10α-cucurbit-5-ene-3β,11α,24(R),25-tetraol), the common aglycone, with glycosylated sugar moieties linked to C-3 and C-24 by β-linkage [142]. The extract of the Luo Han Guo fruit contains several sweet triterpene glycosides as shown in Figure 6: mogroside V, which has a disaccharide composed of glucose-glucose linked β-1,6 and a trisaccharide with glucose units linked by β-1,2 and β-1,6 attached to the mogrol (aglycone); and mogroside IV, composed by a glucose less in the trisaccharide position, both being the main sweet compounds of the dried fruits [89,144]. ...
... Although the content of mogrosides fluctuates during the ripening process, a dried extract of Luo Han Guo fruits contains approximately 0.5-1% of mogrosides, mainly formed by mogroside V, which is confirmed to be rated as 250-425 times sweeter than sucrose respectively, depending on the concentration found [142,145]. Reported studies showed a relationship between the structure and the taste of the triterpene glycosides derivatives. It was suggested that the oxygen function at the 11-position of the aglycone is responsible for the occurrence of taste. ...
... The sweetness of monk fruit extract comes from its high concentration of mogrosides, a group of glycoside of cucurbitane derivatives found in the fruit (4). Many of these compounds are much sweeter than sugar but do not contain any calories. ...
... For instance, mogroside V is the major component with approximately 250 times of sweetness compared to sucrose (5). Meanwhile, mogroside IV has a similar sweetness intensity as mogroside V, and mogrosides I and II have a similar sweetness intensity as sucrose (4). Mogroside is generally recognized as safe (GRAS) according to the Food and Drug Administration (FDA) of the United States (5). ...
The evolution of research literature on monk fruit extract and mogroside as sweeteners has yet to be investigated. No study has evaluated this literature from a bibliometric perspective. This bibliometric study analyzed the relevant research literature indexed in Web of Science, to unveil its growth and the most productive authors, institutions, countries, journals, and journal categories. In addition, this study aimed to identify the recurring themes of the literature. On July 2023, the Web of Science Core Collection database was accessed with the following search query: TS = (*mogroside* OR “luo han guo” OR “lo han kuo” OR “monk fruit*” OR “monkfruit*” OR “Siraitia grosvenorii”) AND TS = (sweet*). The search identified publications mentioning these terms in their title, abstract, or keywords. Only articles and reviews were included. No additional filters were placed on publication year, language, etc. Basic publication and citation frequency counts were recorded directly from the database. The complete record of the publications were exported into VOSviewer and CRExplorer, for visualization of recurring terms and identification of commonly cited references, respectively. The search yielded 155 publications. Publication and citation counts have increased steadily since the 2010s. The most productive authors and institutions were mostly based in Asian countries, such as China, Japan, and Singapore. Nearly half of the publications had contributions from China and were published in journals concerning food science technology. The health effects and biosynthesis of mogrosides were the recurring themes among the top 10 most cited publications. Most of the health effects, such as anti-hyperglycemic, anti-hyperlipidemic, and anti-diabetic properties, were demonstrated in animal models with limited evidence from clinical trials. Future studies should focus on testing in humans. Since monk fruit extracts were generally recognized as safe (GRAS) according to the Food and Drug Administration (FDA), the affirmation of these health benefits in humans by future studies should advocate its use in the food industry and the society to generally improve the public health.
... However, the yield is merely at a lower level of 1 mg/g DW in the fruits of S. grosvenorii [12,13]. Additionally, in the mature fruits of Siraitia grosvenorii, most of which are seeds, account for approximately 70% of dry weight [14]. Thus, the plant extraction method is almost impossible to yield high concentrations of natural mogrosides, which has limited the extent of its marketability. ...
Mogrosides are a group of health-promoting natural products that extracted from Siraitia grosvenorii fruit (Luo-han-guo or monk fruit), which exhibited a promising practical application in natural sweeteners and pharmaceutical development. However, the production of mogrosides is inadequate to meet the need worldwide, and uneconomical synthetic chemistry methods are not generally recommended for structural complexity. To address this issue, an in-fusion based gene stacking strategy (IGS) for multigene stacking has been developed to assemble 6 mogrosides synthase genes in pCAMBIA1300. Metabolic engineering of Nicotiana benthamiana and Arabidopsis thaliana to produce mogrosides from 2,3-oxidosqualene was carried out. Moreover, a validated HPLC-MS/MS method was used for the quantitative analysis of mogrosides in transgenic plants. Herein, engineered Arabidopsis thaliana produced siamenoside I ranging from 29.65 to 1036.96 ng/g FW, and the content of mogroside III at 202.75 ng/g FW, respectively. The production of mogroside III was from 148.30 to 252.73 ng/g FW, and mogroside II-E with concentration between 339.27 and 5663.55 ng/g FW in the engineered tobacco, respectively. This study provides information potentially applicable to develop a powerful and green toolkit for the production of mogrosides.
... However, this is not surprising since the triterpenes are the most diverse and numerous groups of bioactive compounds produced by plants (Thimmappa et al. 2014). Therefore, these compounds share the initial precursors of biosynthesis through the mevalonate pathway from acetyl-CoA (Thimmappa et al. 2014;Pandey and Ayangla 2018;Wang et al. 2019;Murray 2020). This metabolic route diverges after the production of 2,3-oxidosqualene (the last common intermediate of sterols and triterpenes) into a broad range of triterpenes of diverse skeletal types by cyclization (Thimmappa et al. 2014). ...
... Similar reactions occur in S. grosvenorii to obtain the aglycone mogrol. Here, 2,3-oxidosqualene is transformed in cucurbitadienol by the cucurbitadienol synthase and this triterpenoid skeleton is converted to mogrol by subsequent reactions (Itkin et al. 2016;Wang et al. 2019;Shi et al. 2019). ...
Diabetes mellitus is an endocrine and metabolic disease with high prevalence worldwide. Moreover, sugar intake has increased in the last decades leading to a higher risk of obesity and type 2 diabetes. Therefore, new compounds have been prospected for the food industry to produce very low-calorie and intense sweeteners from natural sources. Besides, medicinal plants with anti-diabetic activities have become popular as an alternative to drug treatments. This study aimed to perform a systematic review of plants that combine these two properties: sweeteners and anti-diabetic activity. Four plant species were identified following these features, one widely known as a sweetener (Stevia rebaudiana Bertoni) and three less common high-potency sweeteners (Cyclocarya paliurus (Batal.) Iljinsk, Glycyrrhiza glabra L., and Siraitia grosvenorii (Swingle) C. Jeffrey ex A. M. Lu and Zhi Y. Zhang). First, the bioactive compounds and the pathways involved in their biosynthesis are summarized. Afterwards, we describe the anti-diabetic action and other medicinal effects of these species. Moreover, we reviewed the principal in vitro propagation studies and biotechnological strategies reported so far on these species. Finally, the most promising biotechnological approaches and future perspectives for the industrial exploitation of these species are discussed.
Fungal endophytes, as an untapped resource of glycoside hydrolase biocatalysts, need to be further developed. The primary active compound in the fruit of Momordica grosvenorii, mogroside V, can be converted into other various bioactive mogrosides by selective hydrolysis of glucose residues at C3 and C24 positions. In present study, 20 fungal strains were randomly selected from our endophytic fungal strain library to investigate their capability for transforming mogroside V. The results revealed that relatively high rate (30%) endophytic fungal strains exhibited the ability of transformation. Further analysis indicated that endophytic fungi could produce abundant mogrosides, and the pathways for biotransforming mogroside V showed diverse. Among the given fungal endophytes, Aspergillus sp. S125 could almost completely transform mogroside V into the end-products mogroside II A and aglycone only after 2 days of fermentation; Muyocopron sp. A5 produced rich intermediate products, including siamenoside Ⅰ, and the end-product mogroside II E. Furthermore, Aspergillus sp. S125 and Muyocopron sp. A5 were selected to optimize the fermentation conditions in order to evaluate the feasibility of large-scale conversion of mogroside V. After optimization, Aspergillus sp. S125 could convert 10 g/L of mogroside V into 4.5 g/L of mogroside II A and 3.6 g/L of aglycone after 3 days of fermentation, while Muyocopron sp. A5 could selectively produce 4.88 g/L of siamenoside Ⅰ from 7.5 g/L of mogroside V after 36 hours of fermentation. This study not only provides a class of highly effective biocatalytic candidates for transform mogrosides, but also strongly indicates that plant endophytic fungi can be used as a potential resource for biocatalysis of natural compounds.
The present study describes sensitive liquid chromatography‐tandem mass spectrometry methods for the analysis of sucralose, mogroside V, neohesperidin dihydrochalcone, rebaudioside A, stevioside, and glycyrrhizic acid. All these compounds are used as sugar substitutes in food, beverages, and dietary supplements, and can be present in environmental and biological samples. The method describes the quantitation at levels as low as 10 ng/ml with a signal‐to‐noise significantly higher than 10 for the lowest standard, indicating a very low limit of quantification for all analytes. The method uses positive ionization liquid chromatography‐tandem mass spectrometry with the molecular ion [M + Cs] ⁺ and Cs ⁺ fragment ion (M is the analyte). The molecular ion [M + Cs] ⁺ is generated by adding a low level of Cs ⁺ in the mobile phase of high‐performance liquid chromatography separation. The advantages obtained using [M + Cs] ⁺ as molecular ions are related to the high sensitivity and simplicity of the method compared to other liquid chromatography‐tandem mass spectrometry procedures. As proof of functionality, the method was utilized for the analysis of sweeteners in several energy drinks. The high sensitivity of the liquid chromatography‐tandem mass spectrometry method was not needed for this type of analysis but for samples with low levels of sweeteners, the method can be highly beneficial.
Siraitia grosvenorii (Luo hanguo or monk fruit) is a valuable medicinal herb for which the market demand has increased dramatically worldwide. As promising natural sweeteners, mogrosides have received much attention from researchers because of their extremely high sweetness and lack of calories. Nevertheless, owing to the absence of genetic transformation methods, the molecular mechanisms underlying the regulation of mogroside biosynthesis have not yet been fully elucidated. Therefore, an effective method for gene function analysis needs to be developed for S. grosvenorii fruit. As a powerful approach, transient expression has become a versatile method to elucidate the biological functions of genes and proteins in various plant species. In this study, PBI121 with a β-glucuronidase (GUS) marker and tobacco rattle virus (TRV) were used as vectors for overexpression and silencing, respectively, of the SgCPR1 and SgCPR2 genes in S. grosvenorii fruit. The effectiveness of transient expression was validated by GUS staining in S. grosvenorii fruit, and the expression levels of SgCPR1 and SgCPR2 increased significantly after infiltration for 36 h. In addition, TRV-induced gene silencing suppressed the expression of SgCPR1 and SgCPR2 in S. grosvenorii fruit. More importantly, the production of the major secondary metabolites mogrol, mogroside IIE (MIIE) and mogroside III (MIII) was activated by the overexpression of SgCPR1 and SgCPR2 in S. grosvenorii fruit, with levels 1–2 times those in the control group. Moreover, the accumulation of mogrol, MIIE and MIII was decreased in the SgCPR1 and SgCPR2 gene silencing assays. Therefore, this transient expression approach was available for S. grosvenorii fruit, providing insight into the expression of the SgCPR1 and SgCPR2 genes involved in the mogroside biosynthesis pathway. Our study also suggests that this method has potential applications in the exploration of the molecular mechanisms, biochemical hypotheses and functional characteristics of S. grosvenorii genes.
