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Mogroside

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Group of chemical compounds
Structural formula of mogroside 2 E

A mogroside is a triterpene glycoside of cucurbitane derivatives found in certain plants, such as the fruit of the gourd vine Siraitia grosvenorii (known as monkfruit or luohan guo). Mogrosides are extracted from S. grosvenorii and used in the manufacture of sugar substitutes.

Mogrosides

Structural formula of mogroside V
Structural formula of mogroside VI

Mogrosides include:

The total content of mogrosides in Siraitia grosvenorii fruit is 3.8% with Mogroside V having the highest content (0.8% to 1.3% w/w).

Biosynthesis

One analysis of 200 candidate genes of Siraitia grosvenorii revealed five enzyme families involved in the synthesis of mogroside V: squalene epoxidases, triterpenoid synthases, epoxide hydrolases, cytochrome P450s, and UDP-glucosyltransferases. The metabolic pathway for mogroside biosynthesis involves an initial stage of fruit development when squalene is metabolized to di-glucosylated, tetra-hydroxycucurbitadienols, then during fruit maturation, branched glucosyl groups are added and catalyzed, leading to the sweet M4, M5, and M6 mogrosides.

Stability

Mogroside V appears to be heat stable in the range of 100 to 150 degrees Celsius for 4 hours and up to 8 hours in boiling water. It is stable at a pH of between 3 and 12 when stored from 2 to 8 degrees Celsius.

Uses

Some mogrosides are used in traditional Chinese medicine and some are extracted for manufacturing as sweeteners. Mogroside V extract from S. grosvenorii fruit is 250 times sweeter than sucrose, sold commercially in Norbu (sweetener).

References

  1. ^ Itkin, M.; Davidovich-Rikanati, R.; Cohen, S.; Portnoy, V.; Doron-Faigenboim, A.; Oren, E.; Freilich, S.; Tzuri, G.; Baranes, N.; Shen, S.; Petreikov, M.; Sertchook, R.; Ben-Dor, S.; Gottlieb, H.; Hernandez, A.; Nelson, D. R.; Paris, H. S.; Tadmor, Y.; Burger, Y.; Lewinsohn, E.; Katzir, N.; Schaffer, A. (2016). "The biosynthetic pathway of the nonsugar, high-intensity sweetener mogroside V from Siraitia grosvenorii". Proceedings of the National Academy of Sciences of the United States of America. 113 (47): E7619–E7628. Bibcode:2016PNAS..113E7619I. doi:10.1073/pnas.1604828113. PMC 5127336. PMID 27821754.
  2. ^ Subhuti Dharmananda (January 2004), "Luo han guo - Sweet fruit used as sugar substitute and medicinal herb". Institute for Traditional Medicine, Portland, Oregon.
  3. Huang H, Peng Z, Wang W (2024). "A comprehensive review of Siraitia grosvenorii (Swingle) C. Jeffrey: chemical composition, pharmacology, toxicology, status of resources development, and applications". Frontiers in Pharmacology. 15: 1388747. doi:10.3389/fphar.2024.1388747. PMC 11024725. PMID 38638866.
  4. Younes, Maged; Aquilina, Gabriele; Engel, Karl-Heinz; Fowler, Paul; Frutos Fernandez, Maria Jose; Fürst, Peter; Gürtler, Rainer; Gundert-Remy, Ursula; Husøy, Trine; Mennes, Wim; Moldeus, Peter; Oskarsson, Agneta; Shah, Romina; Waalkens-Berendsen, Ine; Wölfle, Detlef; Degen, Gisela; Herman, Lieve; Gott, David; Leblanc, Jean-Charles; Giarola, Alessandra; Rincon, Ana Maria; Tard, Alexandra; Castle, Laurence (11 December 2019). "Safety of use of Monk fruit extract as a food additive in different food categories". EFSA Journal. 17 (12): e05921. doi:10.2903/j.efsa.2019.5921. PMC 7008860. PMID 32626208.

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