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Biotransformation of Mogrosides

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Sweeteners

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

Mogrosides are natural sweeteners. Previous studies have shown that mogroside extracts exert numerous functions including antioxidation, anti-inflammatory, and blood glucose modulation effects. Chemical structure of mogrosides consists of mogrol and glycosylated sugar moieties linked by β-linkage to the mogrol. The complexities of the mogroside structures hinder the purification or synthesis of mogrosides and result in difficulties for further producing specific mogrosides. In this review, we discuss the available methods, particularly biotransformation, to convert mogrosides. We anticipate providing the whole pictures of mogroside biotransformation.

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Author information

Authors and Affiliations

  1. Institute of Food Science and Technology, National Taiwan University, 59, Lane 144, KeeLung Road, Sec. 4, Taipei, Taiwan, 10617, Republic of China

    Reuben Wang, Ting-Jang Lu & Yi-Chen Lo

  2. Chang Gung University of Science and Technology, No. 261, Wenhua 1st Rd., Guishan Dist., Taoyuan City, 33303, Taiwan (R.O.C.)

    Chun-Hui Chiu

Authors
  1. Reuben Wang
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  2. Chun-Hui Chiu
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  3. Ting-Jang Lu
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  4. Yi-Chen Lo
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Correspondence to Yi-Chen Lo .

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Editors and Affiliations

  1. Ins. des Sciences de la Vigne et du, Université de Bordeaux, Villenave d'Ornon, Gironde, France

    Jean-Michel Merillon

  2. Botany Department, M.L.Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Wang, R., Chiu, CH., Lu, TJ., Lo, YC. (2017). Biotransformation of Mogrosides. In: Merillon, JM., Ramawat, K. (eds) Sweeteners. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-26478-3_13-1

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  • DOI: https://doi.org/10.1007/978-3-319-26478-3_13-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-26478-3

  • Online ISBN: 978-3-319-26478-3

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