摘要:
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2, reb M2, and reb I are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
摘要:
Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and X are described. The method includes expression of UDP-glucosyltransferases from Stevia rebaudiana Bertoni, which are capable converting certain steviol glycosides to rebaudiosides A, D and X. The highly purified rebaudiosides A, D and X, are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.
摘要:
Provided are an enzyme involved in a glycyrrhizin biosynthetic system, a gene of the enzyme and use thereof in order to stably and continuously provide a large amount of glycyrrhizin Glucuronosyltransferase with an activity of further transferring glucuronic acid to the hydroxy group at the 2-position of glucuronic acid in an oleanane-type triterpenoid monoglucuronide is identified to provide the transferase, a gene for the transferase and use thereof.
摘要:
The present invention relates to an in-situ method for preparing rebaudioside A from sucrose and stevioside by sucrose synthase and glycosyltransferase.
摘要:
Vorgeschlagen werden neue Stoffmischungen, die als Aromazubereitungen zur Verbesserung des Süßgeschmacks in oral konsumierbaren Zubereitungen eingesetzt werden. Die Mischungen enthalten Rubusglykoside und/oder alpha-Glycosylrubusosid(e) und ggf. Rubusosid.
摘要:
A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.
摘要:
Disclosed are a ketoreductase mutant which can be used for an efficient production of daunorubicin derivatives, a DNA encoding the mutant, a transformant prepared by introducing the DNA thereinto to produce a daunorubicin derivative, and a process of producing a daunorubicin derivative using the transformant. The ketoreductase mutant has an amino acid sequence in which one amino acid residue or two or more amino acid residues selected from the group consisting of amino acids located at positions corresponding to the 42nd, 149th, 153rd, 270th, and 306th amino acids in the amino acid sequence of a ketoreductase (EvaE) from a chlororemomycin-producing bacterium (Amycolatopsis orientalis) are substituted with another amino acid residues.
摘要:
A microbial strain which converts anthracycline metabolites into non-natural anthracyline antibiotics. A process for converting anthracycline metabolites into anthracycline antibiotics using a microbial strain.
摘要:
The present invention pertains to a process for producing anthracyclines and intermediates thereof by expressing in a foreign Streptomyces host a DNA fragment relating to the biosynthetic pathway of anthracyclines and, if desired, the intermediates obtained are converted to anthracyclines or aglycones thereof using e.g. non-producing Streptomyces mutant strains.