Natural sweet molecules found in ethnic medicines 400 times sweeter than sucrose

The high incidence of diabetes, cardiovascular disease, hyperlipidemia and other diseases in today's population is more or less related to excessive intake of sucrose. Can you find a high-sweet, low-calorie or non-nutritive sucrose substitute? On the 30th, news came from the Kunming Institute of Botany, Chinese Academy of Sciences that the Institute has made a series of important new developments in the research on the discovery of natural and highly efficient sweet molecules. There have been consecutive papers published in the mainstream journal "Agriculture and Food Chemistry" in the field. And obtained two national authorized patents.

For a long time, people have been interested in finding high-sweetness, low-calorie or non-nutritive sucrose substitutes-especially safe, non-caloric, non-nutritive natural and efficient sweeteners, which is an important field of research for scientists from various countries. . In the large team of ethnobotany of Kunming Institute of Botany, Chinese Academy of Sciences, Du Zhizhi's research team discovered a variety of edible, Medicinal sweet plants. They carried out in-depth research on the related ingredients of two sweet plants.

The genus Samara Vine is a edible and medicinal plant of ethnic minorities in Yunnan and other ethnic minorities. It is locally called licorice root or large pair of joints. The peel can be used to pickle pickles, while the root has anti-inflammatory, lung-fighting, The cough and its peel and roots have a sweet taste, but there are no reports about the sweet ingredients in them. Through tracking and separation of taste activity, the researchers found 10 new sweet steroidal glycosides from the pericarp of wing fruit. When these new compounds were evaluated using the human sensory evaluation model, they were found to be 50 to 400 times sweeter than sucrose. In addition, they isolated and identified 12 new compounds from the roots of this plant, 7 of which are new high-potency sweet compounds with a sweetness ranging from 25 to 400 times that of sucrose.

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