Screening method of stevia plant

Abstract

The genetic information of stevia rebaudiana is determined. The present invention provides a method for screening for a stevia plant having at least one of chemical characteristics (a)-(r), characterized by comprising a step for detecting the presence and / or absence of at least one of hereditary characters (1)-(3) from the genome of a stevia plant to be detected, and a method for screening for a stevia plant having at least one of the chemical characteristics (a)-(r), and the like, the method being characterized by comprising a step for detecting the presence and / or absence of at least one of the hereditary characters (1)-(3).

Description

Technical Field

[0001] The present invention relates to a method for screening stevia plants, etc. Background Art

[0002] In order to meet the diverse needs of consumers, various beverages are developed and sold. Sucrose and other sugars are commonly added to beverages for the purpose of providing sweetness, but excessive intake of sucrose is known to have an impact on health, and the demand for lower-calorie, natural sweeteners is gradually increasing. For example, Patent Document 1 discloses a functional sweetener composition containing vitamins, high-intensity sweeteners, and a sweetness-improving composition.

[0003] Steviol glycosides are well known as sweet ingredients contained in stevia extracts. Stevia extracts are mainly extracted and purified from the leaves of stevia. Stevia is a perennial plant of the Asteraceae family native to Paraguay, South America, and its scientific name is Stevia Rebaudiana Bertoni. Since stevia contains a component with a sweetness of about 300 times more than that of sugar, it is cultivated to extract the sweet component and use it as a natural sweetener. As steviol glycosides, there are reports of the existence of various glycosides such as Rebaudioside A (hereinafter sometimes referred to as "Rebaudioside"), RebB, RebC, RebD, RebE, and RebM (Patent Document 2). Among the various steviol glycosides, for example, RebA is evaluated as a sweetener with high sweetness and high-quality sweetness and is widely used. As for other steviol glycosides, their unique sweetness and accompanying tastes are also constantly clarified.

[0004] Under such circumstances, methods for screening stevia plants having characteristics such as the content of steviol glycosides based on genetic information are known (Patent Documents 3 to 6).

[0005] Patent Literature Patent Document 1: WO2007 / 070224 Patent Document 2: WO2010 / 038911 Patent Document 3: WO2016 / 049531 Patent Document 4: WO2019 / 074089 Patent document 5: WO2021 / 230256 Patent Document 6: WO2021 / 230257 Summary of the invention

[0006] Pursuing further clarification of stevia's genetic information.

[0007] In one embodiment, the present invention provides the following. [1] A method for screening a stevia plant having at least one of the following chemical characteristics (a) to (r), comprising the step of detecting the presence and / or absence of at least one of the following genetic traits (1) to (3) in the genome of the stevia plant to be tested: (1) heterozygous or homozygous for the allele having a G at the position corresponding to position 184 of SEQ ID NO:1; (2) heterozygous or homozygous for the allele having a C nucleotide at the position corresponding to position 170 of SEQ ID NO:2; (3) heterozygous or homozygous for the allele in which the base at the position corresponding to position 92 of SEQ ID NO:3 is C; (a) the content ratio of rebaudioside (Reb) M to Reb D is higher than that of a stevia plant not having any of the genetic traits (1) to (3); (b) the content ratio of Reb B to Reb E is higher than that of a Stevia plant not having any of the genetic traits (1) to (3); (c) the content ratio of Reb G to Reb E is higher than that of a Stevia plant not having any of the genetic traits (1) to (3); (d) the content ratio of RebG to stevioside is higher than that of a stevia plant not having any of the genetic traits (1) to (3); (e) a higher content of RebA than a stevia plant not having any of the genetic traits (1) to (3); (f) a higher content of Reb B than a stevia plant not having any of the genetic traits (1) to (3); (g) a higher content of RebF than a stevia plant not having any of the genetic traits (1) to (3); (h) a higher content of RebG than a stevia plant not having any of the genetic traits (1) to (3); (i) a higher content of Reb M than a stevia plant not having any of the genetic traits (1) to (3); (j) having a higher content of steviol glycosides having a β-1,3-glycosidic bond than a stevia plant not having any of the genetic traits (1) to (3); (k) having a lower content of Reb D than a stevia plant not having any of the genetic traits (1) to (3); (l) the content of RebE is lower than that of a stevia plant not having any of the genetic traits (1) to (3); (m) having a lower content of Reb N than a Stevia plant not having any of the genetic traits (1) to (3); (n) having a lower content of stevioside than a stevia plant not having any of the genetic traits (1) to (3); (o) having a lower content of steviol glycosides not having a β-1,3-glycosidic bond than a stevia plant not having any of the genetic traits (1) to (3); (p) the content ratio of any one of RebA, RebB, RebF, RebG, and RebM relative to any one of RebD, RebE, RebN, and stevioside is higher than that of a Stevia plant not having any of the genetic traits (1) to (3); and the chemical characteristic (p) further includes, for example, a mode in which the content ratio of RebA relative to RebD is higher and the content ratio of RebB relative to RebE is higher; (q) the content ratio of steviol glycosides having a β-1,3-glycosidic bond to steviol glycosides not having a β-1,3-glycosidic bond is higher than that of a stevia plant not having any of the genetic traits (1) to (3); (r) The content ratio of steviol glycoside produced from substrate steviol glycoside of UGT76G1 by UGT76G1 to the substrate steviol glycoside is higher than that of a stevia plant not having any of the genetic traits (1) to (3).

[0008] [2] The method according to [1], further comprising the step of measuring the content of RebA, RebB, RebD, RebE, RebF, RebG, RebM, RebN and / or stevioside in the Stevia plant tissue in which the presence and / or absence of the genetic trait is detected. [3] The method according to [1] or [2], characterized in that the step of detecting the presence and / or absence of a genetic trait is carried out using a CAPS method, a dCAPS method or a TaqMan PCR method. [4] A screening kit for stevia plants having at least one of the chemical characteristics (a) to (r) defined in [1], characterized in that it contains a reagent for detecting the presence and / or absence of at least one of the genetic traits (1) to (3) defined in [1]. [5] The kit according to [4], wherein the reagents contain primers and / or probes used in the CAPS method, dCAPS method or TaqMan PCR method. [6] A stevia plant characterized by having at least one of the genetic traits (1) to (3) defined in [1]. [7] The plant according to [6], characterized in that it has at least one of the chemical characteristics (a) to (r) defined in [1]. [8] The plant according to [6] or [7], which is a non-transgenic plant. [9] The plant according to any one of [6] to [8], comprising a Stevia plant treated for mutation induction and a progeny plant thereof.

[0009]

[10] A seed, tissue, dried leaf, tissue culture or cell, characterized in that it is the seed, tissue, dried leaf, tissue culture or cell of the plant according to any one of [6] to [9].

[11] The tissue, tissue culture or cell according to

[10] , characterized in that it is selected from embryos, meristem cells, pollen, leaves, roots, root tips, petals, protoplasts, leaf sections and callus tissue.

[12] A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in [1], comprising the step of hybridizing the stevia plant according to any one of [6] to [9] with a second stevia plant.

[13] The method according to

[12] , wherein the second plant is the Stevia plant according to any one of [6] to [9].

[14] A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in [1], characterized in that it comprises a step of adding a change to the genome of the stevia plant so that the genome has at least one of the genetic traits (1) to (3) defined in [1].

[15] The method according to

[14] is characterized in that the change in the genome is implemented through mutation-inducing treatment.

[0010]

[16] An extract of the plant according to any one of [6] to [9], or the seed, tissue, dried leaf, tissue culture or cell according to

[10] or

[11] , characterized in that it has at least one of the following chemical characteristics (a') to (r'): (a') the content ratio of rebaudioside (Reb) M to Reb D is higher than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (b') the content ratio of Reb B to Reb E is higher than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (c') the content ratio of Reb G to Reb E is higher than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (d') the content ratio of RebG to stevioside is higher than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (e') contains more RebA than an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (f') contains more Reb B than an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (g') contains more Reb F than an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (h') contains more RebG than an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (i') contains more Reb M than an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (j') having a higher content of steviol glycosides having a β-1,3-glycosidic bond than an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (k') the content of Reb D is lower than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (l') the content of RebE is lower than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (m') contains less Reb N than an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (n') having a lower content of stevioside than an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (o') the content of steviol glycosides without β-1,3-glycosidic bonds is lower than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (p') the content ratio of any one of RebA, RebB, RebF, RebG, and RebM relative to any one of RebD, RebE, RebN, and stevioside is higher than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; and the chemical characteristic (p') further includes, for example, a mode in which the content ratio of RebA relative to RebD is higher and the content ratio of RebB relative to RebE is higher; (q') the content ratio of steviol glycosides having β-1,3-glycosidic bonds to steviol glycosides not having β-1,3-glycosidic bonds is higher than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (r') The content ratio of steviol glycoside produced from substrate steviol glycoside of UGT76G1 by UGT76G1 to the substrate steviol glycoside is higher than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in [1].

[0011]

[17] A method for producing an extract having at least one of the chemical characteristics (a') to (r') defined in

[16] , characterized in that it comprises a step of obtaining an extract from the plant body described in any one of [6] to [9], or the seeds, tissues, dried leaves, tissue culture or cells described in

[10] or

[11] .

[18] A method for producing steviol glycosides having a β-1,3-glycosidic bond, comprising the step of purifying the steviol glycosides having a β-1,3-glycosidic bond from the extract according to

[16] .

[19] A method for producing a food, a sweetener composition, a flavor or a pharmaceutical product, comprising the steps of providing an extract of a plant described in any one of [6] to [9], an extract of a seed, tissue, dried leaf, tissue culture or cell described in

[10] or

[11] , or an extract described in

[16] , and A step of adding the extract to raw materials of food, sweetener composition, flavor or medicine.

[20] The method according to [1], characterized in that the genetic trait (1) is heterozygous for the allele with the base G at the position corresponding to position 184 of sequence number 1.

[21] The method according to [1], characterized in that the genetic trait (2) is heterozygous for the allele with a base of C at the position corresponding to position 170 of sequence number 2.

[22] The method according to [1], characterized in that the genetic trait (3) is homozygous for the allele with the base C at the position corresponding to position 92 of sequence number 3.

[0012] [10-2] A dead tissue or dead cell, characterized in that it is the dead tissue or dead cell of the plant according to any one of [6] to [9]. [11-2] The dead tissue or dead cells according to [10-2], characterized in that they are selected from embryos, meristem cells, pollen, leaves, roots, root tips, petals, protoplasts, leaf sections and callus tissue.

[0013] [16-2] An extract of dead tissue or dead cells according to [10-2] or [11-2], characterized in that it has at least one of the following chemical characteristics (a') to (r'): (a') the content ratio of rebaudioside (Reb) M to Reb D is higher than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (b') the content ratio of Reb B to Reb E is higher than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (c') the content ratio of Reb G to Reb E is higher than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (d') the content ratio of Reb G to stevioside is higher than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (e') the content of RebA is greater than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (f') contains more Reb B than an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (g') contains more Reb F than an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (h') the content of RebG is greater than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (i') contains more Reb M than an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (j') the content of steviol glycosides having β-1,3-glycosidic bonds is greater than that of an extract of dead tissue or dead cells of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (k') the content of Reb D is less than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (l') the content of RebE is lower than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (m') the content of Reb N is less than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (n') the content of stevioside is lower than that of an extract of dead tissue or dead cells of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (o') the content of steviol glycosides without β-1,3-glycosidic bonds is lower than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic traits (1) to (3) defined in [1]; (p′) the content ratio of any one of RebA, RebB, RebF, RebG, and RebM relative to any one of RebD, RebE, RebN, and stevioside is higher than that of an extract of dead tissue or dead cells of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (q') the content ratio of steviol glycosides having β-1,3-glycosidic bonds to steviol glycosides not having β-1,3-glycosidic bonds is higher than that of an extract of dead tissue or dead cells of a Stevia plant not having any of the genetic traits (1) to (3) defined in [1]; (r') the content ratio of steviol glycoside produced from substrate steviol glycoside of UGT76G1 by UGT76G1 to the substrate steviol glycoside is higher than that of an extract of dead tissue or dead cells of a Stevia plant body not having any of the genetic traits (1) to (3) defined in [1].

[0014] [17-2] A method for producing an extract having at least one of the chemical characteristics (a') to (r') defined in [16-2], characterized in that it includes a step of obtaining the extract from the dead tissue or dead cells described in [10-2] or [11-2]. [18-2] A method for producing steviol glycosides having a β-1,3-glycosidic bond, comprising a step of purifying the steviol glycosides having a β-1,3-glycosidic bond from the extract described in [16-2]. [19-2] A method for producing a food, a sweetener composition, a flavor or a pharmaceutical product, comprising the steps of providing an extract of dead tissue or dead cells described in [10-2] or [11-2] or an extract described in [16-2], and A step of adding the extract to raw materials of food, sweetener composition, flavor or medicine.

[0015] The present invention can provide a stevia plant having a higher content ratio of Reb M to Reb D and having the various properties described in the present specification, and can also provide a method for producing such a plant, leaves obtained from such a plant, and a beverage containing steviol glycosides obtained from the leaves. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a diagram showing the positions of bases involved in the genetic trait (1) in the base sequence of SEQ ID NO: 1. The bases enclosed by a frame are bases involved in the genetic trait (1). Figure 2 This is a diagram showing the positions of bases involved in the genetic trait (2) in the base sequence of SEQ ID NO: 2. The bases enclosed by a frame are bases involved in the genetic trait (2). Figure 3 This is a diagram showing the positions of bases involved in the genetic trait (3) in the base sequence of SEQ ID NO: 3. The bases enclosed by a frame are bases involved in the genetic trait (3). DETAILED DESCRIPTION

[0017] The present invention will be described in detail below. The following embodiments are for illustrating the present invention, and the present invention is not limited to these embodiments. The present invention can be implemented in various ways without departing from the gist of the present invention. In addition, all documents, publications, patent publications, and other patent documents cited in this specification are incorporated into this specification as reference.

[0018] 1. Stevia plant The present invention provides a stevia plant having at least one of the following genetic traits (1) to (3) (hereinafter sometimes collectively referred to as "the plant of the present invention" or "the stevia plant of the present invention"). (1) The allele in which the base at the position corresponding to position 184 of SEQ ID NO: 1 is G is heterozygous or homozygous, preferably heterozygous. (2) The allele in which the base at the position corresponding to position 170 of SEQ ID NO: 2 is C is heterozygous or homozygous, preferably heterozygous. (3) The allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is C is heterozygous or homozygous, preferably homozygous.

[0019] The plant of the present invention is a species derived from a wild stevia plant and has at least one of the above-mentioned genetic traits (1) to (3) (hereinafter, at least one of the genetic traits (1) to (3) may be collectively referred to as "the genetic trait of the present invention").

[0020] The plant of the present invention may have at least one of the following chemical characteristics. (a) The content ratio of Reb M to Reb D is higher than that of a stevia plant not having the genetic trait of the present invention. (b) The content ratio of Reb B to Reb E is higher than that of a stevia plant not having the genetic trait of the present invention. (c) The content ratio of Reb G to Reb E is higher than that of a stevia plant not having the genetic trait of the present invention. (d) The content ratio of RebG to stevioside is higher than that of a stevia plant not having the genetic trait of the present invention. (e) The RebA content is higher than that of a stevia plant not having the genetic trait of the present invention. (f) The content of Reb B is higher than that of a stevia plant not having the genetic trait of the present invention. (g) The RebF content is higher than that of a stevia plant not having the genetic trait of the present invention. (h) The RebG content is higher than that of a stevia plant not having the genetic trait of the present invention. (i) The content of Reb M is higher than that of a stevia plant not having the genetic trait of the present invention. (j) The content of steviol glycosides having a β-1,3-glycosidic bond is higher than that of a stevia plant not having the genetic trait of the present invention. (k) The content of Reb D is lower than that of a stevia plant not having the genetic trait of the present invention. (l) The content of RebE is lower than that of a stevia plant not having the genetic trait of the present invention. (m) The content of Reb N is lower than that of a stevia plant not having the genetic trait of the present invention. (n) The content of stevioside is lower than that of a stevia plant not having the genetic trait of the present invention. (o) The content of steviol glycosides not having a β-1,3-glycosidic bond is lower than that of a stevia plant not having the genetic trait of the present invention. (p) The content ratio of any one of RebA, RebB, RebF, RebG, and RebM relative to any one of RebD, RebE, RebN, and stevioside is higher than that of a stevia plant not having the genetic trait of the present invention. (q) The content ratio of steviol glycosides having a β-1,3-glycosidic bond to steviol glycosides not having a β-1,3-glycosidic bond is higher than that of a stevia plant not having the genetic trait of the present invention. (r) The content ratio of steviol glycoside produced from substrate steviol glycoside of UGT76G1 by UGT76G1 to the substrate steviol glycoside is higher than that of a stevia plant not having the genetic trait of the present invention.

[0021] The term "position (or portion) corresponding to" refers to a position or portion (e.g., position 184, position 170, position 92, etc.) in the sequence existing in the genome when the same sequence as the standard sequence (e.g., sequence numbers 1 to 3, etc.) exists in the genome, and refers to a position or portion in the sequence equivalent to the standard sequence in the genome that corresponds to the standard sequence when the same sequence as the standard sequence does not exist in the genome. Whether there is a sequence identical to or equivalent to the standard sequence in the genome can be determined, for example, by amplifying the genomic DNA of the target Stevia plant using primers that can amplify the standard sequence using PCR, sequencing the amplified product, and comparing the obtained sequence with the standard sequence. As non-limiting examples of sequences equivalent to the standard sequence, for example, base sequences having a sequence identity of 60% or more, 70% or more, 75% or more, 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 98.1% or more, 98.4% or more, 98.7% or more, 99% or more, 99.2% or more, 99.5% or more, or 99.8% or more can be cited relative to the standard sequence. The position or part of the sequence equivalent to the standard sequence in the genome that is equivalent to the position or part in the standard sequence can be determined by considering the base sequences before and after the position or part in the standard sequence. For example, the position or portion of the sequence corresponding to the standard sequence in the genome that corresponds to the standard sequence can be determined by comparing the standard sequence with the sequence corresponding to the standard sequence in the genome.

[0022] For example, taking the "position corresponding to position 184 of sequence number 1" of the genetic trait (1) of the present invention as an example, when the genome of the stevia plant body has a portion consisting of the same base sequence as sequence number 1, the "position corresponding to position 184 of sequence number 1" is position 184 starting from the 5' side of the portion consisting of the same base sequence as sequence number 1 in the genome. On the other hand, when the genome of the stevia plant body has a portion consisting of a base sequence different from but equivalent to sequence number 1, since the genome does not have a portion consisting of the same base sequence as sequence number 1, the "position corresponding to position 184 of sequence number 1" is not necessarily position 184 starting from the 5' side of the portion corresponding to sequence number 1, and the base sequences before and after position 184 of sequence number 1 can be considered to determine the "position corresponding to position 184 of sequence number 1" in the genome of the stevia plant concerned. For example, by comparing the base sequence of the portion of the stevia plant genome corresponding to SEQ ID NO: 1 with the base sequence of SEQ ID NO: 1, the "position corresponding to position 184 of SEQ ID NO: 1" in the stevia plant genome can be identified.

[0023] The “portion consisting of the base sequence equivalent to SEQ ID NO: 1” refers to, for example, a portion consisting of a base sequence having a sequence identity of 60% or more, 70% or more, 75% or more, 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 98.1% or more, 98.4% or more, 98.7% or more, 99% or more, 99.2% or more, 99.5% or more, or 99.8% or more relative to the base sequence of SEQ ID NO: 1.

[0024] In one embodiment, the "portion consisting of the base sequence corresponding to SEQ ID NO: 1" includes a portion of the genome of a stevia plant body that can be amplified by PCR using the following primers: a forward primer (for example, a primer having a sequence of SEQ ID NO: 4) that hybridizes with a complementary sequence of a portion from positions 1 to 183 from the 5' end of SEQ ID NO: 1 (i.e., from the 5' end of SEQ ID NO: 1 to the base 184 at the 5' end of the position involved in the genetic trait (1)) and a reverse primer (for example, a primer having a sequence of SEQ ID NO: 5) that hybridizes with a portion from positions 1 to 31 from the 3' end of SEQ ID NO: 1 (i.e., from the 3' end of SEQ ID NO: 1 to the base 184 at the 3' end of the position involved in the genetic trait (1)).

[0025] In one embodiment, the "portion consisting of the base sequence corresponding to sequence number 2" includes a portion of the genome of a stevia plant body that can be amplified by PCR using the following primers: a forward primer (for example, a primer having a sequence of sequence number 6) that hybridizes with a complementary sequence of a portion from positions 1 to 169 from the 5' end of sequence number 2 (i.e., from the 5' end of sequence number 2 to the base 1 base 5' end side of position 170 involving the genetic trait (2)) and a reverse primer (for example, a primer having a sequence of sequence number 7) that hybridizes with a portion from positions 1 to 34 from the 3' end of sequence number 2 (i.e., from the 3' end of sequence number 2 to the base 1 base 3' end side of position 170 involving the genetic trait (2)).

[0026] In one embodiment, the "portion consisting of the base sequence corresponding to sequence number 3" includes a portion of the genome of a stevia plant body that can be amplified by PCR using the following primers: a forward primer (for example, a primer having a sequence of sequence number 8) that hybridizes with a complementary sequence of a portion from positions 1 to 91 from the 5' end of sequence number 3 (i.e., from the 5' end of sequence number 3 to the base 1 base 5' end of position 92 of the position involved in the genetic trait (3)) and a reverse primer (for example, a primer having a sequence of sequence number 9) that hybridizes with a portion from positions 1 to 29 from the 3' end of sequence number 3 (i.e., from the 3' end of sequence number 3 to the base 1 base 3' end of position 92 of the position involved in the genetic trait (3)).

[0027] In a specific embodiment, the "portion consisting of the base sequence corresponding to SEQ ID NO: 1" includes, for example, a portion of the genome of a stevia plant that can be amplified by PCR using the following primers: a forward primer containing the base sequence of SEQ ID NO: 4 and a reverse primer containing the base sequence of SEQ ID NO: 5. In a specific embodiment, the "portion consisting of the base sequence corresponding to SEQ ID NO: 2" includes, for example, a portion of the genome of a stevia plant that can be amplified by PCR using the following primers: a forward primer containing the base sequence of SEQ ID NO: 6 and a reverse primer containing the base sequence of SEQ ID NO: 7. In a specific embodiment, the "portion consisting of the base sequence corresponding to SEQ ID NO: 3" includes, for example, a portion of the genome of a stevia plant that can be amplified by PCR using the following primers: a forward primer containing the base sequence of SEQ ID NO: 8 and a reverse primer containing the base sequence of SEQ ID NO: 9.

[0028] In a specific embodiment, the "allele in which the base at the position corresponding to position 184 of SEQ ID NO: 1 is G" (hereinafter sometimes referred to as "the allele involved in the genetic trait (1)") includes at least one base sequence of SEQ ID NOs: 10 to 13. In a specific embodiment, the "allele in which the base at the position corresponding to position 170 of SEQ ID NO: 2 is C" (hereinafter sometimes referred to as "the allele involved in the genetic trait (2)") includes at least one base sequence of SEQ ID NOs: 14 to 17. In a specific embodiment, the "allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is C" (hereinafter sometimes referred to as "the allele involved in genetic trait (3)") includes at least one base sequence of SEQ ID NOs: 18 to 21.

[0029] Here, (1) the position corresponding to position 184 of sequence number 1, (2) the position corresponding to position 170 of sequence number 2, and (3) the position corresponding to position 92 of sequence number 3 are sometimes collectively referred to as the "polymorphic site of the present invention" or the "site involved in the genetic trait of the present invention."

[0030] The genetic traits can be detected by the following methods: PCR method, TaqMan PCR method, sequencing method, microarray method, Invader method, TILLING method, RAD (random amplified polymorphic DNA) method, restriction enzyme fragment length polymorphism (RFLP) method, PCR-SSCP method, AFLP (amplified fragment length polymorphism) method, SSLP (simple sequence length polymorphism) method, CAPS (cleaved amplified polymorphic sequence) method, dCAPS (derived cleaved amplified polymorphic sequence) method, allele-specific oligonucleotide (ASO) method, ARMS method, denaturing gradient gel electrophoresis (DGGE) method, CCM (chemical cleavage of mismatch) method, DOL method, MALDI-TOF / MS method, TDI method, padlock probe method, molecular beacon method, DASH (dynamic allele specific hybridization) method, UCAN method, ECA method, PINPOINT method, PROBE (primer oligobase extension) method, VSET (very short extension) method, Survivor assay, Sniper assay, Luminex assay, GOOD method, LCx method, SNaPshot method, Mass ARRAY method, Pyrosequences method, SNP-IT method, melting curve analysis method, etc., but the detection method is not limited to these.

[0031] In a specific embodiment, the genetic trait of the present invention can be detected by the dCAPS method based on the following combination of primer sets and restriction enzymes. When the candidate plant has the genetic trait (1) (heterozygosity) of the preferred embodiment, for example, PCR amplification is performed on the genomic DNA of the candidate plant using a forward primer having the base sequence shown in SEQ ID NO: 22 and a reverse primer having the base sequence shown in SEQ ID NO: 23, and the resulting PCR product (about 248 bp in length, for example, SEQ ID NO: 24 or 25) is treated with the restriction enzyme EcoRV, and a band of about 248 bp in length (for example, SEQ ID NO: 25), a band of about 213 bp in length (for example, SEQ ID NO: 26), and a band of about 35 bp in length (for example, SEQ ID NO: 27) are produced. On the other hand, when the candidate plant does not have the genetic trait (1), PCR amplification is performed in the same manner as above, and a PCR product of about 248 bp in length (for example, SEQ ID NO: 24) is produced, and when the restriction enzyme treatment is performed, a band of about 213 bp in length (for example, SEQ ID NO: 26) and a band of about 35 bp in length (for example, SEQ ID NO: 27) are produced.

[0032] When the candidate plant has the genetic trait (2) (heterozygosity) of the preferred embodiment, for example, PCR amplification is performed on the genomic DNA of the candidate plant using a forward primer having the base sequence shown in SEQ ID NO: 28 and a reverse primer having the base sequence shown in SEQ ID NO: 29, and the resulting PCR product (about 242 bp in length, for example, SEQ ID NO: 30 or 31) is treated with the restriction enzyme PvuII. A band of about 242 bp in length (for example, SEQ ID NO: 30), a band of about 207 bp in length (for example, SEQ ID NO: 32), and a band of about 35 bp in length (for example, SEQ ID NO: 33) are generated. On the other hand, when the candidate plant does not have the genetic trait (2), PCR amplification is performed in the same manner as above. A PCR product of about 242 bp in length (for example, SEQ ID NO: 30) is generated. However, even when the restriction enzyme treatment is performed, only a band of the PCR product of about 242 bp in length (for example, SEQ ID NO: 30) that has not been cleaved is confirmed.

[0033] When the candidate plant has the preferred embodiment of the genetic trait (3) (homozygosity), for example, PCR amplification is performed on the genomic DNA of the candidate plant using a forward primer having the base sequence shown in SEQ ID NO: 34 and a reverse primer having the base sequence shown in SEQ ID NO: 35, and the resulting PCR product (about 284 bp in length, for example, SEQ ID NO: 36) is treated with the restriction enzyme PvuII. A band of about 249 bp in length (for example, SEQ ID NO: 37) and a band of about 35 bp in length (for example, SEQ ID NO: 38) are generated. On the other hand, when the candidate plant does not have the genetic trait (3), PCR amplification is performed in the same manner as above. A PCR product of about 284 bp in length (for example, SEQ ID NO: 39) is generated. However, even when the restriction enzyme PvuII is treated, only a band of the PCR product of about 284 bp in length (for example, SEQ ID NO: 39) that is not cleaved is confirmed. The term "about" in the above bp length means ±5 bp. Restriction enzyme treatment can be carried out according to the conditions recommended by the vendor of each restriction enzyme used.

[0034] In one embodiment, the plant of the present invention has any one of the genetic traits (1) to (3). In one embodiment, the plant of the present invention has a combination of the genetic traits (1) and (2). In one embodiment, the plant of the present invention has a combination of the genetic traits (1) and (3). In one embodiment, the plant of the present invention has a combination of the genetic traits (2) and (3). In one embodiment, the plant of the present invention has all of the genetic traits (1) to (3).

[0035] The stevia plant of the present invention is a species derived from a wild stevia plant, and has the above-mentioned genetic trait that brings at least one of the chemical characteristics (a) to (r). The genetic trait can be produced by a transgenic method or a non-transgenic method. Therefore, the plant of the present invention can be a plant or its progeny obtained by a transgenic method (hereinafter, sometimes referred to as a "transgenic plant"), or a plant or its progeny obtained by a non-transgenic method (hereinafter, sometimes referred to as a "non-transgenic plant").

[0036] In this specification, as an example of "non-transgenic method", a method of inducing gene mutation of host cells (or host plants) without introducing foreign genes can be cited. As such a method, a method of causing a mutagen to act on plant cells can be cited. As such a mutagen, ethyl methanesulfonate (EMS) and sodium azide can be cited. For example, EMS can be treated with plant cells at concentrations such as 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%. The treatment time is about 1 hour to about 48 hours, about 2 hours to about 36 hours, about 3 hours to about 30 hours, about 4 hours to about 28 hours, about 5 hours to about 26 hours, and about 6 hours to about 24 hours. The treatment process itself is well known and can be implemented by immersing the hydrated seeds that have undergone the water absorption process in a treatment solution containing a mutagen at the above concentration for the above treatment time.

[0037] As another example of non-transgenic methods, there is a method of irradiating plant cells with radiation or light such as X-rays, gamma rays, and ultraviolet rays. When irradiating ultraviolet rays, the irradiated cells are cultured in a selective medium or the like with an appropriate ultraviolet irradiation amount (ultraviolet lamp intensity, distance, and time), and cells, calli, and plants having target traits can be selected. At this time, the irradiation intensity is 0.01 to 100 Gr, 0.03 to 75 Gr, 0.05 to 50 Gr, 0.07 to 25 Gr, 0.09 to 20 Gr, 0.1 to 15 Gr, 0.1 to 10 Gr, 0.5 to 10 Gr, 1 to 10 Gr, the irradiation distance is 1 cm to 200 m, 5 cm to 100 m, 7 cm to 75 m, 9 cm to 50 m, 10 cm to 30 m, 10 cm to 20 m, 10 cm to 10 m, and the irradiation time is 1 minute to 2 years, 2 minutes to 1 year, 3 minutes to 0.5 years, 4 minutes to 1 month, 5 minutes to 2 weeks, and 10 minutes to 1 week. The irradiation intensity, distance, and time vary depending on the type of radiation or light or the state of the irradiation object (cell, callus, plant body), and can be appropriately adjusted by those skilled in the art.

[0038] In addition, methods such as cell fusion, anther culture (haploid culture), and outcrossing (haploid culture) are also known. Generally speaking, since plant cells may mutate during culture, it is preferable to restore them to plant individuals in order to maintain more stable traits. Plants obtained by using non-transgenic stevia plants as hosts and subsequently performing genetic modification (e.g., by genome editing, etc.) (e.g., plants obtained by performing genetic modification using the plants of the present invention as hosts and further adding other traits) are also not excluded from the scope of the present invention.

[0039] The plant of the present invention may have at least one of the chemical characteristics (a) to (r) described above. Here, "a stevia plant that does not have the genetic trait of the present invention" refers to, for example, a stevia plant that does not have any of the genetic traits (1) to (3) of the present invention relative to a stevia plant that has at least one of the genetic traits (1) to (3) of the present invention; a stevia plant other than a stevia plant that has the genetic trait (1) relative to a stevia plant that has the genetic trait (1), that is, a stevia plant that does not have the genetic trait (1); a stevia plant other than a stevia plant that has the genetic traits (1) and (2) relative to a stevia plant that has the genetic traits (1) and (2), that is, (i) a stevia plant that does not have any of the genetic traits (1) and (2), (ii) a stevia plant that has the genetic trait (1) but does not have the genetic trait (2), and (iii) a stevia plant that has the genetic trait (2) but does not have the genetic trait (1).

[0040] The content ratio of other steviol glycosides relative to a certain steviol glycoside refers to the ratio of the content of the latter steviol glycoside (e.g., RebM) relative to the content of the former steviol glycoside (e.g., RebD) (e.g., RebM content / RebD content). The content may be, for example, the mass of the target glycoside contained in a unit mass of dried stevia leaves or the concentration of the target glycoside in the dried stevia leaves. The so-called dried leaves refer to leaves whose water content is reduced to 10% by weight or less, 7% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, or 1% by weight or less by drying fresh leaves. The water content of the dried leaves of the plant body of the present invention is preferably 3 to 4% by weight.

[0041] Regarding chemical characteristic (a), in some embodiments, the content ratio of Reb M to Reb D in the plant of the present invention is about 1.2 times or more, about 1.6 times or more, about 2 times or more, about 2.4 times or more, about 2.8 times or more, about 3.2 times or more, about 3.6 times or more, about 4 times or more, about 4.4 times or more, about 4.8 times or more, about 5.2 times or more, about 5.6 times or more, about 6 times or more, about 6.4 times or more, about 6.8 times or more, about 7.2 times or more, about 7.6 times or more, about 8 times or more, about 8.4 times or more, about 8.8 times or more, about 9.2 times or more, about 9.6 times or more, about 10 times or more, about 10.5 times or more, about 11 times or more, about 11.5 times or more, or about 12 times or more of the ratio in a Stevia plant not having the genetic trait of the present invention.

[0042] Regarding chemical characteristic (b), in some embodiments, the content ratio of Reb B to Reb E in the plant of the present invention is about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more of the ratio in a Stevia plant not having the genetic trait of the present invention.

[0043] Regarding chemical characteristic (c), in some embodiments, the content ratio of Reb G to Reb E in the plant of the present invention is about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 25 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more of the ratio in a Stevia plant not having the genetic trait of the present invention.

[0044] Regarding chemical characteristic (d), in some embodiments, the content ratio of Reb G to stevioside in the plant of the present invention is about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more of the ratio in a stevia plant not having the genetic trait of the present invention.

[0045] Regarding chemical characteristic (e), in some embodiments, the content of RebA in the plant of the present invention is about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.25 times or more, about 1.3 times or more, about 1.35 times or more, about 1.5 times or more, about 1.65 times or more, about 1.8 times or more, about 1.95 times or more, about 2.1 times or more, about 2.25 times or more, about 2.4 times or more, about 2.55 times or more, about 2.7 times or more, about 2.85 times or more, about 3 times or more, about 3.15 times or more, about 3.3 times or more, about 3.5 times or more, about 3.7 times or more, about 3.9 times or more, about 4.1 times or more, about 4.3 times or more, about 4.5 times or more, or about 4.7 times or more of the content of RebA in a Stevia plant that does not have the genetic trait of the present invention.

[0046] Regarding chemical characteristic (f), in some embodiments, the content of Reb B in the plant of the present invention is about 1.05 times or more, about 1.15 times or more, about 1.25 times or more, about 1.35 times or more, about 1.5 times or more, about 1.65 times or more, about 1.8 times or more, about 2 times or more, about 2.25 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 5.5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 11 times or more, about 12 times or more, about 13 times or more, about 14 times or more, about 15 times or more, or about 16 times or more of the content of Reb B in a Stevia plant that does not have the genetic trait of the present invention.

[0047] Regarding the chemical characteristic (g), in some embodiments, the content of Reb F in the plant of the present invention is about 1.02 times or more, about 1.03 times or more, about 1.04 times or more, about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.25 times or more, about 1.3 times or more, about 1.35 times or more, about 1.4 times or more, about 1.45 times or more, about 1.5 times or more, about 1.6 times or more, about 1.8 times or more, about 2 times or more, about 2.2 times or more, about 2.4 times or more, about 2.6 times or more, about 2.8 times or more, about 3 times or more, about 3.2 times or more, about 3.4 times or more, about 3.6 times or more, about 3.8 times or more, about 4 times or more, or about 4.2 times or more of the content of Reb F in a Stevia plant that does not have the genetic trait of the present invention.

[0048] Regarding the chemical characteristic (h), in some embodiments, the content of Reb G in the plant of the present invention is about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12.5 times or more, about 15 times or more, about 17.5 times or more, about 20 times or more, about 22.5 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, or about 50 times or more of the content of Reb G in a Stevia plant that does not have the genetic trait of the present invention.

[0049] With respect to chemical characteristic (i), in some embodiments, the content of Reb M in the plant of the present invention is about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 1.7 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12 times or more, about 14 times or more, about 16 times or more, about 18 times or more, about 20 times or more, about 22 times or more, or about 24 times or more of the content of Reb M in a Stevia plant that does not have the genetic trait of the present invention.

[0050] Regarding chemical characteristic (j), in some embodiments, the content of steviol glycosides having β-1,3-glycosidic bonds in the plant of the present invention is about 1.02 times or more, about 1.03 times or more, about 1.04 times or more, about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 1.6 times or more, about 1.7 times or more, about 1.8 times or more, about 1.9 times or more, about 2.0 times or more, about 2.1 times or more, about 2.2 times or more, about 2.3 times or more, about 2.4 times or more, about 2.5 times or more, about 2.6 times or more, about 2.7 times or more, about 2.8 times or more, about 2.9 times or more, about 3.4 times or more, about 3.5 times or more, about 3.6 times or more, about 3.7 times or more, about 3.8 times or more, about 3.9 times or more, about 4.5 times or more, about 5.6 times or more, about 5.7 times or more, about 5.8 times or more, about 6.9 times or more, about 7. .5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12.5 times or more, about 15 times or more, about 17.5 times or more, about 20 times or more, about 22.5 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more.

[0051] Regarding chemical characteristic (k), in some embodiments, the content of Reb D in the plant of the present invention is about 0.8 times or less, about 0.76 times or less, about 0.72 times or less, about 0.68 times or less, about 0.64 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.5 times or less, about 0.48 times or less, about 0.6 times or less, about 0.5 times or less, about 0.5 times or less, about 0.6 ...5 times or less, about 0.5 times or less, about 0.6 times or less, about 0.5 times or less, about 0.5 times or less, about 0.6 times or less, about 0.5 times or less, about 0.5 times or less, about 0.6 times or less, about 0.5 times or less, about 0.5 times or less, about 0.6 times or less, about 0.6 times or less, about 0.5 times or less, about 0.5 times or less, about 0.5 times or less, about 0.6 times or less, about 0.5 times or less, about 0.5 times or less, about 0.6 times or less, about 0.6 times or less, about 0.5 times or less, about 0.5 times or less, about 0.5 times or less, about 0.5 times or less, about 0.6 About 0.46 times or less, about 0.44 times or less, about 0.42 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, or about 0.14 times or less.

[0052] Regarding chemical characteristic (1), in some embodiments, the content of RebE in the plant of the present invention is about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.48 times or less, about 0.44 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, ...6 times or less, about 0.7 times or less, about 0.75 times or less, about 0.8 times or less, about 0.9 times or less, about 10 times or less, about 15 times or less, about 10 times or less, about 15 times or less, about 10 times or less, about 10 times or less, about 15 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 times or less, about 10 About 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.04 times or less, about 0.03 times or less, about 0.02 times or less, or about 0.01 times or less.

[0053] Regarding the chemical characteristic (m), in some embodiments, the content of Reb N in the plant of the present invention is about 0.9 times or less, about 0.86 times or less, about 0.82 times or less, about 0.78 times or less, about 0.74 times or less, about 0.7 times or less, about 0.66 times or less, about 0.62 times or less, about 0.58 times or less, about 0.54 times or less of the content of Reb N in a Stevia plant that does not have the genetic trait of the present invention. , about 0.5 times or less, about 0.48 times or less, about 0.46 times or less, about 0.44 times or less, about 0.42 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, or about 0.18 times or less.

[0054] Regarding the chemical characteristic (n), in some embodiments, the content of stevioside in the plant of the present invention is about 0.8 times or less, about 0.75 times or less, about 0.7 times or less, about 0.65 times or less, about 0.6 times or less, about 0.55 times or less, about 0.5 times or less, about 0.45 times or less, about 0.4 times or less, about 0.35 times or less, about 0.5 times or less, about 0.6 times or less, about 0.75 times or less, about 0.75 times or less, about 0.65 times or less, about 0.6 times or less, about 0.55 times or less, about 0.5 times or less, about 0.45 times or less, about 0.4 times or less, about 0.35 times or less, about 0.6 ...5 times or less, about 0.65 times or less, about 0.65 times or less, about 0.65 times or less, about 0.65 times or less, about 0.65 times or less, about 0.65 times or less, about 0.65 times or less, about 0.65 times or less, about 0.6 .3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.05 times or less, about 0.04 times or less, about 0.03 times or less, or about 0.02 times or less.

[0055] Regarding chemical characteristic (o), in some embodiments, the content of steviol glycosides without β-1,3-glycosidic bonds in the plant of the present invention is about 0.9 times or less, about 0.86 times or less, about 0.82 times or less, about 0.78 times or less, about 0.74 times or less, about 0.7 times or less, about 0.66 times or less, about 0.62 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.48 times or less, about 0.49 times or less, about 0.50 times or less, about 0.61 times or less, about 0.60 times or less, about 0.61 times or less, about 0.62 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.48 times or less, about 0.49 times or less, about 0.60 times or less, about 0.61 ... 4 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.04 times or less, about 0.03 times or less, about 0.02 times or less, about 0.01 times or less.

[0056] Regarding the chemical characteristic (p), in one embodiment, the content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in the plant of the present invention is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more of the above ratio in a stevia plant not having the genetic trait of the present invention. More than about 4.5 times, more than about 5 times, more than about 10 times, more than about 15 times, more than about 20 times, more than about 30 times, more than about 40 times, more than about 50 times, more than about 60 times, more than about 70 times, more than about 80 times, more than about 90 times, more than about 100 times, more than about 150 times, more than about 200 times, more than about 250 times, more than about 300 times, more than about 400 times, more than about 500 times, more than about 600 times, or more than about 700 times.

[0057] Regarding the chemical characteristic (q), in one embodiment, the content ratio of steviol glycosides having β-1,3-glycosidic bonds to steviol glycosides not having β-1,3-glycosidic bonds in the plant of the present invention is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more of the ratio in a stevia plant not having the genetic trait of the present invention. More than about 5 times, more than about 10 times, more than about 15 times, more than about 20 times, more than about 30 times, more than about 40 times, more than about 50 times, more than about 60 times, more than about 70 times, more than about 80 times, more than about 90 times, more than about 100 times, more than about 150 times, more than about 200 times, more than about 250 times, more than about 300 times, more than about 400 times, more than about 500 times, more than about 600 times, or more than about 700 times.

[0058] Regarding the chemical characteristic (r), in one embodiment, the content ratio of steviol glycosides produced from substrate steviol glycosides of UGT76G1 by UGT76G1 in the plant of the present invention relative to the substrate steviol glycosides is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 3 times or more, about 4 times or more, about 5 times or more, about 6 times or more, about 8 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more, about 55 times or more, about 60 times or more, about 65 times or more, about 70 times or more, about 75 times or more, about 80 times or more, about 85 times or more, about 90 times or more, about 95 times or more, or about 100 times or more of the ratio in a stevia plant not having the genetic trait of the present invention.

[0059] Regarding chemical characteristic (a), in some embodiments, the content ratio of Reb M to Reb D in the plant of the present invention is about 0.12 or more, about 0.16 or more, about 0.2 or more, about 0.24 or more, about 0.28 or more, about 0.32 or more, about 0.36 or more, about 0.4 or more, about 0.44 or more, about 0.48 or more, about 0.5 or more, about 0.525 or more, about 0.55 or more, about 0.575 or more, about 0.6 or more, about 0.625 or more, about 0.65 or more, about 0.675 or more, about 0.7 or more, about 0.725 or more, about 0.75 or more, about 0.775 or more, about 0.8 or more, about 0.825 or more, about 0.85 or more, about 0.875 or more, about 0.9 or more, about 0.925 or more, about 0.95 or more, about 0.975 or more, or about 1 or more.

[0060] Regarding chemical characteristic (b), in some embodiments, the content ratio of Reb B to Reb E in the plant of the present invention is about 0.17 or more, about 0.5 or more, about 1 or more, about 1.5 or more, about 2 or more, about 2.5 or more, about 3 or more, about 3.5 or more, about 4 or more, about 4.5 or more, about 5 or more, about 5.5 or more, about 6 or more, about 6.5 or more, about 7 or more, about 7.5 or more, about 8 or more, about 8.5 or more, about 9 or more, about 9.5 or more, about 10.1 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more.

[0061] Regarding chemical characteristic (c), in one embodiment, the content ratio of Reb G to Reb E in the plant of the present invention is about 0.004 or more, about 0.05 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.4 or more, about 0.5 or more, about 0.6 or more, about 0.7 or more, about 0.8 or more, about 0.9 or more, about 1.01 or more, about 1.02 or more, about 1.03 or more, about 1.04 or more, about 1.05 or more, About 1.07 or more, about 1.1 or more, about 1.12 or more, about 1.13 or more, about 1.17 or more, about 1.2 or more, about 1.25 or more, about 1.3 or more, about 1.35 or more, about 1.37 or more, about 1.38 or more, about 1.4 or more, about 1.5 or more, about 1.6 or more, about 1.7 or more, about 1.72 or more, about 1.75 or more, about 1.8 or more, about 1.85 or more, about 1.9 or more, about 1.95 or more, or about 2 or more.

[0062] Regarding chemical characteristic (d), in one embodiment, the content ratio of Reb G to stevioside in the plant of the present invention is about 0.0007 or more, about 0.004 or more, about 0.006 or more, about 0.008 or more, about 0.01 or more, about 0.012 or more, about 0.014 or more, about 0.016 or more, about 0.018 or more, about 0.02 or more, about 0.025 or more, about 0.03 or more, about 0.035 or more, about 0.04 or more, about 0.0 0.45 or more, about 0.05 or more, about 0.055 or more, about 0.06 or more, about 0.065 or more, about 0.07 or more, about 0.075 or more, about 0.08 or more, about 0.085 or more, about 0.09 or more, about 0.091 or more, about 0.092 or more, about 0.093 or more, about 0.094 or more, about 0.095 or more, about 0.096 or more, about 0.097 or more, about 0.098 or more, about 0.099 or more, or about 0.1 or more.

[0063] Regarding chemical characteristic (e), in one embodiment, the content of RebA in the plant of the present invention is, as a concentration in dry leaves, about 2% by weight or more, about 2.15% by weight or more, about 2.3% by weight or more, about 2.45% by weight or more, about 2.6% by weight or more, about 2.75% by weight or more, about 2.9% by weight or more, about 3.05% by weight or more, about 3.2% by weight or more, about 3.35% by weight or more, about 3.5% by weight or more, about 3.65% by weight or more, about 3.8% by weight or more, about 4% by weight or more, about 4.2% by weight or more, about 4.4% by weight or more, about 4.6% by weight or more, about 4.8% by weight or more, about 5% by weight or more, about 5.25% by weight or more, about 5.5% by weight or more, about 5.75% by weight or more, about 6% by weight or more, about 6.25% by weight or more, about 6.5% by weight or more, about 6.75% by weight or more, or about 7% by weight or more.

[0064] Regarding chemical characteristic (f), in one embodiment, the content of Reb B in the plant of the present invention is, as a concentration in dry leaves, about 0.04% by weight or more, about 0.044% by weight or more, about 0.048% by weight or more, about 0.052% by weight or more, about 0.056% by weight or more, about 0.06% by weight or more, about 0.064% by weight or more, about 0.068% by weight or more, about 0.072% by weight or more, about 0.076% by weight or more, about 0.08% by weight or more, about 0.090% by weight or more, about 0.100% by weight or more, about 0.110% by weight or more, about 0.120% by weight or more, about 0.130% by weight or more, about 0.140% by weight or more, about 0.150% by weight or more, about 0.160% by weight or more, about 0.170% by weight or more, about 0.180% by weight or more, about 0.190% by weight or more, about 0.200% by weight or more, about 0.210% by weight or more, about 0.220% by weight or more, about 0.230% by weight or more, about 0.240% by weight or more, about 0.250% by weight or more, 84 weight % or more, about 0.088 weight % or more, about 0.092 weight % or more, about 0.096 weight % or more, about 0.1 weight % or more, about 0.105 weight % or more, about 0.11 weight % or more, about 0.115 weight % or more, about 0.12 weight % or more, about 0.125 weight % or more, about 0.13 weight % or more, about 0.135 weight % or more, about 0.14 weight % or more, about 0.145 weight % or more, about 0.15 weight % or more, or about 0.16 weight % or more.

[0065] Regarding chemical characteristic (g), in one embodiment, the content of Reb F in the plant of the present invention is, as a concentration in dry leaves, about 0.06% by weight or more, about 0.064% by weight or more, about 0.068% by weight or more, about 0.072% by weight or more, about 0.076% by weight or more, about 0.08% by weight or more, about 0.084% by weight or more, about 0.088% by weight or more, about 0.092% by weight or more, about 0.096% by weight or more, about 0.1% by weight or more, about 0.06 ...6% by weight or more, about 0.072% by weight or more, about 0.076% by weight or more, about 0.08% by weight or more, about 0.084% by weight or more, about 0.088% by weight or more, about 0.092% by weight or more, about 0.096% by weight or more, 105 wt % or more, about 0.11 wt % or more, about 0.115 wt % or more, about 0.12 wt % or more, about 0.125 wt % or more, about 0.13 wt % or more, about 0.135 wt % or more, about 0.14 wt % or more, about 0.145 wt % or more, about 0.15 wt % or more, about 0.155 wt % or more, about 0.16 wt % or more, about 0.17 wt % or more, about 0.18 wt % or more, about 0.19 wt % or more, or about 0.2 wt % or more.

[0066] Regarding chemical characteristic (h), in one embodiment, the content of RebG in the plant of the present invention is, as a concentration in dry leaves, about 0.001% by weight or more, about 0.002% by weight or more, about 0.003% by weight or more, about 0.004% by weight or more, about 0.005% by weight or more, about 0.006% by weight or more, about 0.007% by weight or more, about 0.008% by weight or more, about 0.009% by weight or more, about 0.01% by weight or more, about 0.011% by weight or more, about 0.012% by weight or more, about 0.013% by weight or more, about 0.014% by weight or more, about 0.015% by weight or more, about 0.016% by weight or more, about 0.017% by weight or more, about 0.018% by weight or more, about 0.019% by weight or more, about 0.110% by weight or more, about 0.019% by weight or more, about 0.020% by weight or more, about 0.021% by weight or more, about 0.022% by weight or more, about 0.023% by weight or more, about 0.024% by weight or more, about 0.025% by weight or more, about 0.0 % by weight, or more, about 0.013 % by weight, or more, about 0.014 % by weight, or more, about 0.016 % by weight, or more, about 0.018 % by weight, or more, about 0.02 % by weight, or more, about 0.022 % by weight, or more, about 0.024 % by weight, or more, about 0.026 % by weight, or more, about 0.028 % by weight, or more, about 0.03 % by weight, or more, about 0.032 % by weight, or more, about 0.034 % by weight, or more, about 0.036 % by weight, or more, about 0.038 % by weight, or more, or about 0.04 % by weight.

[0067] Regarding chemical feature (i), in one embodiment, the content of Reb M in the plant of the present invention is, as a concentration in dry leaves, about 0.15% by weight or more, about 0.17% by weight or more, about 0.19% by weight or more, about 0.21% by weight or more, about 0.23% by weight or more, about 0.25% by weight or more, about 0.27% by weight or more, about 0.29% by weight or more, about 0.31% by weight or more, about 0.33% by weight or more, about 0.35% by weight or more, about 0.36% by weight or more, about 0.37% by weight or more, about 0.38% by weight or more, about 0.39% by weight or more, about 0.40% by weight or more, about 0.41% by weight or more, about 0.42% by weight or more, about 0.43% by weight or more, about 0.47% by weight or more, about 0.48% by weight or more, about 0.49% by weight or more, about 0.50% by weight or more, about 0.51% by weight or more, about 0.52% by weight or more, about 0.53% by weight or more, about 0.54% by weight or more, about 0.56% by weight or more, about 0.57% by weight or more, about 0.58% by weight or more, about 0.59% by weight or more, about 0. 7 weight % or more, about 0.39 weight % or more, about 0.41 weight % or more, about 0.43 weight % or more, about 0.45 weight % or more, about 0.47 weight % or more, about 0.49 weight % or more, about 0.51 weight % or more, about 0.54 weight % or more, about 0.57 weight % or more, about 0.6 weight % or more, about 0.63 weight % or more, about 0.66 weight % or more, about 0.69 weight % or more, about 0.72 weight % or more, or about 0.75 weight % or more.

[0068] Regarding chemical feature (j), in some embodiments, the content of steviol glycosides having β-1,3-glycosidic bonds in the plant of the present invention is, as a concentration in dry leaves, about 0.001% by weight or more, about 0.002% by weight or more, about 0.005% by weight or more, about 0.01% by weight or more, about 0.02% by weight or more, about 0.04% by weight or more, about 0.06% by weight or more, about 0.08% by weight or more, about 0.1% by weight or more, about 0. 15 wt % or more, about 0.2 wt % or more, about 0.3 wt % or more, about 0.4 wt % or more, about 0.5 wt % or more, about 0.6 wt % or more, about 0.7 wt % or more, about 0.8 wt % or more, about 1 wt % or more, about 1.5 wt % or more, about 2 wt % or more, about 2.5 wt % or more, about 3 wt % or more, about 3.5 wt % or more, about 4 wt % or more, about 5 wt % or more, about 6 wt % or more, or about 7 wt % or more.

[0069] Regarding chemical characteristic (k), in some embodiments, the content of Reb D in the plant of the present invention is, as a concentration in dry leaves, about 1.65% by weight or less, about 1.6% by weight or less, about 1.55% by weight or less, about 1.5% by weight or less, about 1.45% by weight or less, about 1.4% by weight or less, about 1.35% by weight or less, about 1.3% by weight or less, about 1.25% by weight or less, about 1.2% by weight or less, about 1.15% by weight or less, about 1.2% by weight or less, about 1.3% by weight or less, about 1.4% by weight or less, about 1.5% by weight or less, about 1.6% by weight or less, about 1.7% by weight or less, about 1.8% by weight or less, about 1.9% by weight or less, about 2.0% by weight or less, about 2.1% by weight or less, about 2.2% by weight or less, about 2.3% by weight or less, about 2.4% by weight or less, about 2.5% by weight or less, about 2.6% by weight or less, about 2.7% by weight or less, about 2.8% by weight or less, about 2.9% by weight or less, about 3. .1 weight % or less, about 1.05 weight % or less, about 1 weight % or less, about 0.95 weight % or less, about 0.9 weight % or less, about 0.85 weight % or less, about 0.8 weight % or less, about 0.75 weight % or less, about 0.7 weight % or less, about 0.65 weight % or less, about 0.6 weight % or less, about 0.55 weight % or less, about 0.5 weight % or less, about 0.45 weight % or less, about 0.4 weight % or less, or about 0.35 weight % or less.

[0070] Regarding chemical characteristic (1), in one embodiment, the content of RebE in the plant of the present invention is, as a concentration in dry leaves, about 0.34% by weight or less, about 0.32% by weight or less, about 0.3% by weight or less, about 0.28% by weight or less, about 0.26% by weight or less, about 0.24% by weight or less, about 0.22% by weight or less, about 0.2% by weight or less, about 0.18% by weight or less, about 0.16% by weight or less, about 0.14% by weight or less, about 0.12% by weight or less. 0.06 wt % or less, about 0.05 wt % or less, about 0.04 wt % or less, about 0.03 wt % or less, about 0.02 wt % or less, about 0.015 wt % or less, about 0.01 wt % or less, about 0.009 wt % or less, about 0.008 wt % or less, about 0.007 wt % or less, about 0.006 wt % or less, about 0.005 wt % or less, or about 0.004 wt % or less.

[0071] Regarding chemical characteristic (m), in one embodiment, the content of Reb N in the plant of the present invention is, as a concentration in dry leaves, about 0.35% by weight or less, about 0.33% by weight or less, about 0.31% by weight or less, about 0.29% by weight or less, about 0.27% by weight or less, about 0.25% by weight or less, about 0.24% by weight or less, about 0.23% by weight or less, about 0.22% by weight or less, about 0.21% by weight or less, about 0.2% by weight or less, about 0.19% by weight or less. % by weight or less, about 0.18 % by weight or less, about 0.17 % by weight or less, about 0.16 % by weight or less, about 0.15 % by weight or less, about 0.14 % by weight or less, about 0.13 % by weight or less, about 0.12 % by weight or less, about 0.11 % by weight or less, about 0.1 % by weight or less, about 0.09 % by weight or less, about 0.08 % by weight or less, about 0.07 % by weight or less, about 0.06 % by weight or less, about 0.055 % by weight or less, or about 0.05 % by weight or less.

[0072] Regarding chemical feature (n), in one embodiment, the content of stevioside in the plant of the present invention is, as a concentration in dry leaves, about 2.5% by weight or less, about 2.4% by weight or less, about 2.3% by weight or less, about 2.2% by weight or less, about 2.1% by weight or less, about 2% by weight or less, about 1.9% by weight or less, about 1.8% by weight or less, about 1.7% by weight or less, about 1.6% by weight or less, about 1.5% by weight or less, about 1.4% by weight or less, about 1.3% by weight or less, about 1.2% by weight or less, about 1.1% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less, about 0.5% by weight or less, about 0.45% by weight or less, about 0.4% by weight or less, about 0.35% by weight or less, about 0.3% by weight or less, about 0.25% by weight or less, or about 0.2% by weight or less.

[0073] Regarding chemical feature (o), in one embodiment, the content of steviol glycosides without β-1,3-glycosidic bonds in the plant of the present invention is, as a concentration in dry leaves, about 2.5% by weight or less, about 2.2% by weight or less, about 2% by weight or less, about 1.8% by weight or less, about 1.6% by weight or less, about 1.4% by weight or less, about 1.2% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less. % by weight, about 0.5% by weight, about 0.4% by weight, about 0.3% by weight, about 0.2% by weight, about 0.1% by weight, about 0.08% by weight, about 0.06% by weight, about 0.04% by weight, about 0.02% by weight, about 0.015% by weight, about 0.01% by weight, about 0.008% by weight, about 0.006% by weight, about 0.005% by weight, about 0.004% by weight.

[0074] Regarding the chemical characteristic (p), in one embodiment, the content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in the plant of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more , about 0.2 or more, about 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more.

[0075] Regarding the chemical characteristic (q), in one embodiment, the content ratio of steviol glycosides having β-1,3-glycosidic bonds to steviol glycosides not having β-1,3-glycosidic bonds in the plant of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more, about 0.2 or more, about 0. 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more.

[0076] Regarding the chemical characteristic (r), in one embodiment, the content ratio of steviol glycoside produced from substrate steviol glycoside of UGT76G1 by UGT76G1 in the plant of the present invention relative to the substrate steviol glycoside is about 0.15 or more, about 0.3 or more, about 0.5 or more, about 0.7 or more, about 0.9 or more, about 1 or more, about 1.5 or more, about 2 or more, about 3 or more, about 5 or more, about 7 or more, about 10 or more, about 15 or more, about 16 or more, about 17 or more, about 20 or more, about 25 or more, about 30 or more, about 35 or more, about 40 or more, about 45 or more, about 50 or more, about 51 or more, about 55 or more, about 60 or more, about 65 or more, about 66 or more, about 70 or more, about 75 or more, or about 80 or more.

[0077] In some embodiments, the steviol glycoside having a β-1,3-glycosidic bond does not include Reb D and Reb N. In some embodiments, the steviol glycoside having a β-1,3-glycosidic bond has two β-1,3-glycosidic bonds. In other embodiments, the steviol glycoside having a β-1,3-glycosidic bond has one β-1,3-glycosidic bond. In a preferred embodiment, the steviol glycoside having a β-1,3-glycosidic bond is selected from RebA, RebB, RebF, RebH, RebG, RebI, RebJ, RebM, RebO, RebQ and dulcoside B. In a specific embodiment, the steviol glycoside having a β-1,3-glycosidic bond is selected from RebA, RebB, RebF, RebG and RebM.

[0078] In some embodiments, the steviol glycoside having no β-1,3-glycosidic bond is selected from steviol monoside, steviol bioside, rubusoside, stevioside, RebE and dulcoside A. In a specific embodiment, the steviol glycoside having no β-1,3-glycosidic bond is selected from stevioside and RebE.

[0079] In one embodiment, the substrate steviol glycoside of UGT76G1 is selected from steviol monoglycoside, rubusoside, steviolbioside, stevioside, RebA, RebD, RebE and RebG. In this embodiment, the “steviol glycoside produced from the substrate steviol glycoside by UGT76G1” is steviol-1,3-bioside for steviol monoglycoside, RebG for rubusoside, RebB for steviolbioside, RebA for stevioside, RebI for RebA, RebM for RebD, RebD for RebE, and RebQ for RebG.

[0080] Steviol glycosides can be extracted in the form of an extract by reacting the fresh or dried leaves of the plant of the present invention with an appropriate solvent (aqueous solvent such as water or organic solvent such as alcohol, ether and acetone). The extraction conditions and the like can refer to the method described in Ohta et al., J. Appl. Glycosci., Vol. 57, No. 3, 199-209 (2010) or WO 2010 / 038911, and the method described in the examples described below. Furthermore, various steviol glycosides, such as steviol glycosides having a β-1,3-glycosidic bond, RebA, RebB, RebF, RebG, RebM, etc., can be purified from the extract thus obtained by using a gradient of ethyl acetate and other organic solvents: water, high performance liquid chromatography (HPLC), gas chromatography, time-of-flight mass spectrometry (TOF-MS), ultra-performance liquid chromatography (UPLC), and other known methods.

[0081] The content of steviol glycosides can be measured by the method described in Ohta et al. or WO2010 / 038911 or the method described in the Examples described below. Specifically, for example, fresh leaves can be collected from the stevia plant of the present invention as samples and measured by LC / MS-MS or the like.

[0082] The plant body of the present invention includes not only the whole plant body, but also plant organs (such as leaves, petals, stems, roots, seeds, etc.), plant tissues (such as epidermis, phloem, soft tissue, xylem, vascular bundle, palisade tissue, spongy tissue, etc.) or various forms of plant cells (such as suspension culture cells), protoplasts, leaf slices, callus, etc. In addition, the leaves may be the aforementioned dried leaves.

[0083] In addition, the plant of the present invention may also include tissue culture or plant culture cells. This is because the plant can be regenerated by culturing such tissue culture or plant culture cells. Examples of the regenerative forms of the plant of the present invention include embryos, meristem cells, pollen, leaves, roots, root tips, petals, protoplasts, leaf slices and callus, but are not limited thereto.

[0084] 2. Method for producing the plant of the present invention In another embodiment, the present invention provides a method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) (hereinafter referred to as "the production method of the present invention"), characterized in that it includes a step of hybridizing the stevia plant of the present invention with a second stevia plant. The stevia plant produced by this method may have the same phenotype and genetic characteristics as the plant of the present invention. The details of the chemical characteristics in the plant obtained by the production method of the present invention are as described above for the plant of the present invention.

[0085] In the production method of the present invention, "hybridizing" means obtaining a daughter plant (a plant produced according to the production method of the present invention (a second generation (S2))) by mating the plant of the present invention (the first generation (S1)) and the second plant (S1). As a hybridization method, backcrossing is preferred. The so-called "backcrossing" is a method of making a plant having the genetic traits of the present invention by further hybridizing the daughter plant (S2) born between the plant of the present invention and the second plant (i.e., a plant having the genetic traits of the present invention) (S1) of the present invention. When the second plant (S1) used in the production method of the present invention has the same phenotype and genetic traits as the plant of the present invention, it is essentially a backcross. Alternatively, the plant of the present invention can be produced by self-propagation. Self-propagation can be performed by self-pollinating the pistil of the plant of the present invention with pollen from the stamen of the plant of the present invention.

[0086] When the phenotype and genetic traits of the plant produced by the production method of the present invention are the same as those of the plant of the present invention, a stevia plant having the same phenotype as that of the plant of the present invention can be produced by further hybridizing the plant produced by the production method of the present invention with a third stevia plant.

[0087] As another embodiment, the plant of the present invention can also be prepared by culturing the above-mentioned tissue culture or plant culture cells to regenerate the plant. The culture conditions are the same as those for the tissue culture or plant culture cells of wild-type stevia plants, which are well known (Protocols for In Vitro cultures and secondary metabolite analysis of aromatic and medicinal plants, Method in molecular biology, vol. 1391, pp 113-123).

[0088] As another embodiment, the plant of the present invention can be prepared by modifying the genome of the stevia plant to obtain the genetic traits of the present invention. The genetic traits of the present invention can be obtained by a transgenic method (such as genome editing, etc.) or by the above-mentioned non-transgenic method. The non-transgenic method, as described in the plant of the present invention, includes a mutation-inducing treatment such as a treatment based on a mutagen, a treatment based on irradiation with radiation or light. Specifically, for example, with respect to an individual having an allele in which the base at the position corresponding to position 184 of sequence number 1 is not G (for example, an allele in which the base at the position is A), the base at the position is substituted with G; with respect to an individual having an allele in which the base at the position corresponding to position 170 of sequence number 2 is not C (for example, an allele in which the base at the position is T), the base at the position is substituted with C; with respect to an individual having an allele in which the base at the position corresponding to position 92 of sequence number 3 is not C (for example, an allele in which the base at the position is T), the genetic trait of the present invention can be obtained by substituting the base at the position with C.

[0089] 3. Plant screening method of the present invention The plant of the present invention and a plant having the same phenotype and / or genetic traits as the plant of the present invention can be screened by detecting the genetic traits of the present invention from the tissue of the plant. Here, "screening" means distinguishing the plant of the present invention from other plants and selecting the plant of the present invention. Therefore, in another aspect, the present invention provides a method for screening stevia plants having at least one of the chemical characteristics (a) to (r) (hereinafter sometimes referred to as "the screening method of the present invention"), characterized in that it includes a step of detecting the presence and / or absence of at least one of the genetic traits (1) to (3) from the genome of the test plant.

[0090] In some embodiments, the genetic trait to be detected is any one of genetic traits (1) to (3). In some embodiments, the genetic trait to be detected is genetic traits (1) and (2). In some embodiments, the genetic trait to be detected is genetic traits (1) and (3). In some embodiments, the genetic trait to be detected is genetic traits (2) and (3). In some embodiments, the genetic trait to be detected is all of genetic traits (1) to (3). The screening method of the present invention may further include the step of selecting a plant in which the presence of at least one of the above-mentioned genetic traits is detected from the test plants.

[0091] The presence of the genetic trait of the present invention can be determined, for example, by detecting: There are alleles selected from the group consisting of, (I) an allele in which the base at the position corresponding to position 184 of SEQ ID NO: 1 is G (for example, an allele comprising the base sequence of SEQ ID NO: 10, 11, 12 or 13), (II) an allele in which the base at the position corresponding to position 170 of SEQ ID NO: 2 is C (for example, an allele comprising the base sequence of SEQ ID NO: 14, 15, 16 or 17), and (III) an allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is C (for example, an allele comprising the base sequence of SEQ ID NO: 18, 19, 20 or 21), and / or The following alleles are absent, (i) An allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is T (for example, an allele comprising the base sequence of SEQ ID NO: 3, 46, 47 or 48).

[0092] The absence of a genetic trait of the present invention can be determined, for example, by detecting: The absence of an allele selected from the group consisting of, (I) an allele in which the base at the position corresponding to position 184 of SEQ ID NO: 1 is G (for example, an allele comprising the base sequence of SEQ ID NO: 10, 11, 12 or 13), (II) an allele in which the base at the position corresponding to position 170 of SEQ ID NO: 2 is C (for example, an allele comprising the base sequence of SEQ ID NO: 14, 15, 16 or 17), and (III) an allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is C (for example, an allele comprising the base sequence of SEQ ID NO: 18, 19, 20 or 21), and / or The following alleles are present, (i) An allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is T (for example, an allele comprising the base sequence of SEQ ID NO: 3, 46, 47 or 48).

[0093] Specific examples of the method for detecting the genetic trait of the present invention include PCR method, TaqMan PCR method, sequencing method, microarray method, Invader method, TILLING method, RAD method, RFLP method, PCR-SSCP method, AFLP method, SSLP method, CAPS method, dCAPS method, ASO method, ARMS method, DGGE method, CCM method, DOL method, MALDI-TOF / MS method, TDI method, padlock probe method, molecular beacon method, DASH method, UCAN method, ECA method, PINPOINT method, PROBE method, VSET method, Survivor assay, Sniperassay, Luminex assay, GOOD method, LCx method, SNaPshot method, Mass ARRAY method, Pyrosequences method, SNP-IT method, melting curve analysis method, etc., but are not limited to these.

[0094] In one embodiment, the genetic trait (1) of the present invention can be detected by the dCAPS method using the following primer set and restriction enzymes, for example. Primer Set: A primer set comprising: a forward primer comprising any sequence of 15 or more bases from position 1 to 211 of sequence number 49 or 50 (for example, sequence number 22), and a reverse primer comprising a sequence of 15 to 36 bases from the 3' end of sequence number 23. Restriction enzyme: EcoRV.

[0095] In one embodiment, the genetic trait (2) of the present invention can be detected by the dCAPS method using the following primer set and restriction enzymes, for example. Primer Set: A primer set comprising: a forward primer comprising any sequence of 15 or more bases from position 1 to 204 of sequence number 51 or 52 (e.g., sequence number 28), and a reverse primer comprising a sequence of 15 to 36 bases from the 3' end of sequence number 29. Restriction enzyme: PvuII.

[0096] In one embodiment, the genetic trait (3) of the present invention can be detected by the dCAPS method using the following primer set and restriction enzymes, for example. Primer Set: A primer set comprising: a forward primer comprising any sequence of 15 or more bases from position 1 to 246 of sequence number 53 or 54 (for example, sequence number 34), and a reverse primer comprising a sequence of 15 to 36 bases from the 3' end of sequence number 35. Restriction enzyme: PvuII.

[0097] The sequence of the primer can be optimized within the range that satisfies the above conditions. For the optimization of primer design, reference is made to, for example, Sambrook and Russell, "Molecular Cloning: A Laboratory Manual" 3rd Edition (2001), Cold Spring Harbor Laboratory Press, etc. Each of the above primers can be 15 to 50 bases long, 18 to 48 bases long, 20 to 45 bases long, 30 to 40 bases long, etc. The restriction enzyme corresponding to each primer set also includes other enzymes that recognize the same sequence as the above enzyme and cut at the same position, or isolytic restriction enzymes of the above enzyme. In addition, primer sets other than the above can also be designed based on the genetic traits of the present invention, and restriction enzymes corresponding thereto can be selected.

[0098] In a specific embodiment, the genetic traits (1) to (3) of the present invention can be detected by, for example, the dCAPS method using a primer set having the following sequences and a restriction enzyme. [Table 1] Table 1 Examples of combinations of primer sets and restriction enzymes for detecting genetic traits (1) to (3) Genetic traits Forward Primer Reverse primer Restriction enzymes (1) Sequence Number 22 Sequence Number 23 EcoRV (2) Sequence number 28 Sequence Number 29 PvU (3) Sequence Number 34 Sequence Number 35 PvU

[0099] The screening method of the present invention may further include a step of measuring the content of steviol glycosides (e.g., the content of RebA, RebB, RebD, RebE, RebF, RebG, RebM, RebN and / or stevioside) in the tissue (e.g., leaves) of the stevia plant to be tested in which the genetic trait of the present invention is detected. The determination of the content of steviol glycosides is as described in the item 1. Stevia plant body. In addition, in this embodiment, among the stevia plants to be tested in which the genetic trait of the present invention is detected, individuals with a high degree of at least one of the chemical characteristics (a) to (r) are selected, and the individuals are mated with other stevia plants, and the screening method of the present invention can also be used for the resulting daughter plants. Therefore, the screening method of the present invention may contain one or more of the following steps. (i) a step of detecting the genetic trait of the present invention from the genome of the stevia plant to be tested, (ii) a step of measuring the content of steviol glycosides in the test stevia plant tissue in which the genetic trait of the present invention is detected, (iii) a step of selecting, from among the stevia plants to be tested, the stevia plants in which the genetic trait of the present invention is detected, individuals having a high degree of at least one of the chemical characteristics (a) to (r); (iv) a step of mating an individual having a high degree of at least one of the selected chemical characteristics (a) to (r) with another Stevia plant, (v) a step of detecting the genetic trait of the present invention from the genome of the daughter plant obtained by mating, (vi) a step of measuring the content of steviol glycosides in the daughter plant tissue in which the genetic trait of the present invention is detected, (vii) a step of selecting, from among the daughter plants in which the genetic trait of the present invention is detected, individuals having a high degree of at least one of the chemical characteristics (a) to (r), The so-called individuals with a high degree of chemical characteristics refer to individuals with a high content ratio of steviol glycosides as the target for chemical characteristics (a) to (d), (p) and (r); individuals with a high content of steviol glycosides as the target for chemical characteristics (e) to (j); and individuals with a low content of steviol glycosides as the target for chemical characteristics (k) to (o).

[0100] The selected individuals with a high degree of chemical characteristics may be, for example, individuals with a degree of chemical characteristics ranking in the top 50%, top 40%, top 30%, top 20%, top 10%, top 5%, top 4%, top 3%, top 2% or top 1% among the stevia plants tested in which the genetic traits of the present invention are detected. In addition, other stevia plants that are mated may or may not contain the genetic traits of the present invention. In the above method, steps (iv) to (vii) may be repeated several times. In this way, stevia plants with a higher degree of chemical characteristics can be screened.

[0101] In the screening method of the present invention, the stevia plant to be tested may be a natural plant or a non-transgenic plant. The non-transgenic plant is as described in the item 1. Stevia plant. In the screening method of the present invention, the stevia plant to be tested may include stevia plants and their progeny plants that have been subjected to mutation induction treatment. Mutation induction treatment includes treatment with a mutagen, treatment with radiation or light, and the like, as described in the section 1. Stevia plant.

[0102] In addition, the present invention provides the primer sets described above and combinations thereof, for example, the primer sets described in the above Table 1 and combinations thereof. The present invention further provides primer sets that can amplify a region having a base sequence selected from sequence numbers 1 to 3, 10, 14 and 18 by PCR, for example, a primer set comprising a forward primer containing a base sequence of sequence number 4 and a reverse primer containing a base sequence of sequence number 5, a primer set comprising a forward primer containing a base sequence of sequence number 6 and a reverse primer containing a base sequence of sequence number 7, a primer set comprising a forward primer containing a base sequence of sequence number 8 and a reverse primer containing a base sequence of sequence number 9, and combinations of these primer sets.

[0103] Furthermore, the present invention provides a probe that can detect the presence and / or absence of the genetic trait of the present invention (hereinafter, sometimes referred to as the "probe of the present invention"). The probe of the present invention may have a structure suitable for various methods for detecting the presence and / or absence of the genetic trait of the present invention (for example, Real time PCR methods such as TaqMan PCR method). For example, the probe of the present invention may include a base sequence that is complementary to a portion of the genome containing a site involved in the genetic trait of the present invention. As a non-limiting example of the probe, there can be cited a probe that includes a sequence complementary to a base sequence selected from sequence numbers 11 to 13, 15 to 17, 19 to 21 and 40 to 48. Among these sequences, sequence numbers 11 to 13, 15 to 17 and 19 to 21 are specific to alleles involved in the genetic trait of the present invention, and sequence numbers 40 to 48 are specific to alleles that are not alleles involved in the genetic trait of the present invention.

[0104] In addition, sequence numbers 11 to 13 are specific to the alleles involved in the genetic trait (1) of the present invention, sequence numbers 15 to 17 are specific to the alleles involved in the genetic trait (2) of the present invention, and sequence numbers 19 to 21 are specific to the alleles involved in the genetic trait (3) of the present invention. Further, sequence numbers 40 to 42 are specific to alleles other than the alleles involved in the genetic trait (1) of the present invention, sequence numbers 43 to 45 are specific to alleles other than the alleles involved in the genetic trait (2) of the present invention, and sequence numbers 46 to 48 are specific to alleles other than the alleles involved in the genetic trait (3) of the present invention.

[0105] The presence of the genetic trait of the present invention can be detected by detecting the allele involved in the genetic trait of the present invention, and the absence of the genetic trait of the present invention can be detected by not detecting the allele involved in the genetic trait of the present invention. In addition, the presence of the genetic trait (3) of the present invention can be detected by not detecting an allele that is not the allele involved in the genetic trait (3) of the present invention, and the absence of the genetic trait (3) of the present invention can be detected by detecting an allele that is not the allele involved in the genetic trait (3) of the present invention.

[0106] The probe of the present invention preferably has a label. Non-limiting examples of the label involved include fluorescent labels, luminescent labels, radioactive labels, pigments, enzymes, inactivators (Quencher), and portions bound to detectable labels. In a specific embodiment, the probe of the present invention has a polynucleotide comprising a base sequence complementary to a sequence selected from sequence numbers 11 to 13, 15 to 17, 19 to 21, and 40 to 48, and a label.

[0107] The present invention also provides a kit comprising the above primer set and a restriction enzyme corresponding thereto. In a specific embodiment, the kit of the present invention comprises: a primer set comprising a combination of the forward primer and the reverse primer described in Table 1 above and a restriction enzyme corresponding thereto. In addition, the present invention provides a kit comprising a primer set capable of amplifying a region having a base sequence selected from SEQ ID NOs: 1 to 3, 10, 14, and 18 by PCR, and the above-mentioned probe of the present invention corresponding thereto.

[0108] These primer sets, probes and kits can be used to detect the genetic traits of the present invention, and can be used in the screening methods of the present invention, etc. In addition, these primer sets and kits can also include media recording the following: instructions containing instructions related to the detection of the genetic traits of the present invention or the screening methods of the present invention, for example, website information containing instructions for use or information related to the method of use (for example, URL, QR code), media recording information related to the method of use (for example, floppy disk, CD, DVD, Blu-ray disc, memory card, USB memory), etc.

[0109] In one embodiment, the present invention provides a screening kit for a stevia plant having at least one of the chemical characteristics (a) to (r), characterized in that the kit comprises a reagent for detecting the presence and / or absence of at least one of the genetic traits (1) to (3). The reagent may comprise a primer and / or a probe used in the CAPS method, the dCAPS method, or the TaqMan PCR method. In a specific embodiment, a reagent for detecting the presence and / or absence of at least one of the genetic traits (1) to (3) comprises: a combination of a primer set and a restriction enzyme for detecting at least one of the above-mentioned genetic traits (1) to (3) by the dCAPS method, for example, a combination of a primer set and a restriction enzyme described in Table 1 above, or a primer set that can be used in the TaqMan PCR method, etc. to amplify a site involving at least one of the genetic traits (1) to (3) (for example, a site containing a sequence selected from sequence numbers 10 to 21), and a combination of a probe having a base sequence complementary to a site involving at least one of the genetic traits (1) to (3) (for example, a site containing a sequence selected from sequence numbers 11 to 13, 15 to 17 and 19 to 21).

[0110] 4. Method for producing plant-derived extracts and products using the same In a further embodiment of the present invention, a method for producing an extract having at least one of the following chemical characteristics (a') to (r') is provided (hereinafter sometimes referred to as "the method for producing the extract of the present invention"), characterized in that it comprises a step of obtaining an extract from the plant of the present invention, the stevia plant selected according to the screening method of the present invention, or the stevia plant produced by the production method of the present invention, or the seeds, leaves (e.g., dried leaves or fresh leaves), tissues, tissue cultures or cells of the plant. (a') The content ratio of Reb M to Reb D is higher than that of an extract of a stevia plant body not having the genetic trait of the present invention. (b') The content ratio of Reb B to Reb E is higher than that of the extract of the Stevia plant body not having the genetic trait of the present invention. (c') The content ratio of Reb G to Reb E is higher than that of an extract of a stevia plant body not having the genetic trait of the present invention. (d′) The content ratio of RebG to stevioside is higher than that of the extract of the stevia plant not having the genetic trait of the present invention. (e') The RebA content is higher than that of an extract of a stevia plant not having the genetic trait of the present invention. (f') The content of Reb B is higher than that of the extract of the stevia plant body not having the genetic trait of the present invention. (g') The RebF content is higher than that of an extract of a stevia plant not having the genetic trait of the present invention. (h') The RebG content is higher than that of the extract of the stevia plant body not having the genetic trait of the present invention. (i') The content of Reb M is higher than that of an extract of a stevia plant that does not have the genetic trait of the present invention. (j') The content of steviol glycoside having a β-1,3-glycosidic bond is higher than that of an extract of a stevia plant not having the genetic trait of the present invention. (k') The content of RebD is lower than that of an extract of a stevia plant not having the genetic trait of the present invention. (l') The RebE content is lower than that of an extract of a stevia plant that does not have the genetic trait of the present invention. (m') The content of Reb N is lower than that of an extract of a stevia plant that does not have the genetic trait of the present invention. (n') The content of stevioside is lower than that of an extract of a stevia plant not having the genetic trait of the present invention. (o') The content of steviol glycosides not having a β-1,3-glycosidic bond is lower than that of an extract of a stevia plant not having the genetic trait of the present invention. (p′) The content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside is higher than that of an extract of a stevia plant not having the genetic trait of the present invention. (q') The content ratio of steviol glycosides having a β-1,3-glycosidic bond to steviol glycosides not having a β-1,3-glycosidic bond is higher than that of an extract of a stevia plant not having the genetic trait of the present invention. (r′) Compared with an extract of a stevia plant that does not have the genetic trait of the present invention, the content ratio of steviol glycosides produced from substrate steviol glycosides of UGT76G1 by UGT76G1 is higher than that of the substrate steviol glycosides.

[0111] Furthermore, an extract having at least one of the chemical characteristics (a') to (r') obtained from the plant of the present invention, the stevia plant selected by the screening method of the present invention, or the stevia plant produced by the production method of the present invention, or the seeds, leaves (e.g., dried leaves or fresh leaves), tissues, tissue cultures, or cells of the plant is provided (hereinafter, sometimes referred to as "the extract of the present invention"). The extract of the present invention is preferably an extract produced by the production method of the extract of the present invention. The extract of the present invention may be an unrefined product (unrefined extract or crude extract) or a refined product (refined extract). Furthermore, a method for producing steviol glycosides (hereinafter, sometimes referred to as "the method for producing steviol glycosides of the present invention") is further provided, characterized in that it comprises a step of purifying steviol glycosides from the extract of the present invention. The method for producing steviol glycosides of the present invention further comprises a step of obtaining an extract having at least one of the chemical characteristics (a') to (r') from the plant of the present invention, the stevia plant selected by the screening method of the present invention, or the stevia plant produced by the production method of the present invention. The steviol glycoside produced by the method for producing steviol glycoside of the present invention is not particularly limited, and examples thereof include RebA, RebB, RebC, RebD, RebE, RebF, RebG, RebI, RebJ, RebM, RebN, RebO, RebQ, stevioside, steviolbioside, stevioside monoside, dulcoside A, dulcoside B, and rubusoside. In a preferred embodiment, the steviol glycoside is a steviol glycoside having a β-1,3-glycosidic bond. In a more preferred embodiment, the steviol glycoside has a higher content or content ratio in the plant of the present invention than in the stevia plant that does not have the genetic trait of the present invention. In a particularly preferred embodiment, the steviol glycoside is selected from RebA, RebB, RebF, RebG, RebM, and a combination thereof.

[0112] An extract having at least one of the chemical characteristics (a') to (r') can be obtained by reacting fresh or dried leaves of the plant of the present invention with an appropriate solvent (an aqueous solvent such as water or an organic solvent such as alcohol, ether, or acetone). The extraction conditions and the like can refer to the method described in Ohta et al. or WO2010 / 038911, or the method described in the Examples described below. In addition, steviol glycosides can be purified by using a known method such as a gradient of ethyl acetate and other organic solvents: water, high performance liquid chromatography (HPLC), gas chromatography, time-of-flight mass spectrometry (TOF-MS), ultra-performance liquid chromatography (UPLC), etc. to purify an extract having at least one of the chemical characteristics (a') to (r').

[0113] Regarding chemical characteristic (a'), in one embodiment, the content ratio of Reb M to Reb D in the extract of the present invention is about 1.2 times or more, about 1.6 times or more, about 2 times or more, about 2.4 times or more, about 2.8 times or more, about 3.2 times or more, about 3.6 times or more of the above ratio in an extract obtained from a stevia plant not having the genetic trait of the present invention (hereinafter referred to as a control extract) by the same production method as the extract of the present invention. More than, about 4 times, about 4.4 times, about 4.8 times, about 5.2 times, about 5.6 times, about 6 times, about 6.4 times, about 6.8 times, about 7.2 times, about 7.6 times, about 8 times, about 8.4 times, about 8.8 times, about 9.2 times, about 9.6 times, about 10 times, about 10.5 times, about 11 times, about 11.5 times, or about 12 times.

[0114] Regarding chemical characteristic (b'), in some embodiments, the content ratio of Reb B to Reb E in the extract of the present invention is about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more than the ratio in the control extract.

[0115] Regarding chemical characteristic (c'), in some embodiments, the content ratio of Reb G to Reb E in the extract of the present invention is about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 25 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more than the ratio in the control extract.

[0116] Regarding the chemical characteristic (d'), in some embodiments, the content ratio of Reb G to stevioside in the extract of the present invention is about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more of the ratio in the control extract.

[0117] Regarding chemical characteristic (e'), in some embodiments, the content of RebA in the extract of the present invention is about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.25 times or more, about 1.3 times or more, about 1.35 times or more, about 1.5 times or more, about 1.65 times or more, about 1.8 times or more, about 1.95 times or more, about 2.1 times or more, about 2.25 times or more, about 2.4 times or more, about 2.55 times or more, about 2.7 times or more, about 2.85 times or more, about 3 times or more, about 3.15 times or more, about 3.3 times or more, about 3.5 times or more, about 3.7 times or more, about 3.9 times or more, about 4.1 times or more, about 4.3 times or more, about 4.5 times or more, or about 4.7 times or more of the content of RebA in the control extract.

[0118] With respect to chemical characteristic (f'), in some embodiments, the content of Reb B in the extract of the present invention is about 1.05 times or more, about 1.15 times or more, about 1.25 times or more, about 1.35 times or more, about 1.5 times or more, about 1.65 times or more, about 1.8 times or more, about 2 times or more, about 2.25 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 5.5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 11 times or more, about 12 times or more, about 13 times or more, about 14 times or more, about 15 times or more, or about 16 times or more of the content of Reb B in the control extract.

[0119] Regarding the chemical characteristic (g'), in some embodiments, the content of Reb F in the extract of the present invention is about 1.02 times or more, about 1.03 times or more, about 1.04 times or more, about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.25 times or more, about 1.3 times or more, about 1.35 times or more, about 1.4 times or more, about 1.45 times or more, about 1.5 times or more, about 1.6 times or more, about 1.8 times or more, about 2 times or more, about 2.2 times or more, about 2.4 times or more, about 2.6 times or more, about 2.8 times or more, about 3 times or more, about 3.2 times or more, about 3.4 times or more, about 3.6 times or more, about 3.8 times or more, about 4 times or more, or about 4.2 times or more of the content of Reb F in the control extract.

[0120] Regarding the chemical characteristic (h'), in some embodiments, the content of Reb G in the extract of the present invention is about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12.5 times or more, about 15 times or more, about 17.5 times or more, about 20 times or more, about 22.5 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, or about 50 times or more of the content of Reb G in the control extract.

[0121] With respect to chemical characteristic (i'), in some embodiments, the content of Reb M in the extract of the present invention is about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 1.7 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12 times or more, about 14 times or more, about 16 times or more, about 18 times or more, about 20 times or more, about 22 times or more, or about 24 times or more of the content of Reb M in the control extract.

[0122] Regarding chemical characteristic (j'), in some embodiments, the content of steviol glycosides having β-1,3-glycosidic bonds in the extract of the present invention is about 1.02 times or more, about 1.03 times or more, about 1.04 times or more, about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 1.6 times or more, about 1.8 times or more, about 1.9 times or more, about 2.0 times or more, about 2.1 times or more, about 2.2 times or more, about 2.3 times or more, about 2.4 times or more, about 2.5 times or more, about 2.6 times or more, about 2.7 times or more, about 2.8 times or more, about 2.9 times or more, about 3.0 times or more, about 3.5 times or more, about 3.6 times or more, about 3.7 times or more, about 3.8 times or more, about 3.9 times or more, about 4.5 times or more, about 5. About 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12.5 times or more, about 15 times or more, about 17.5 times or more, about 20 times or more, about 22.5 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more.

[0123] With respect to chemical characteristic (k'), in some embodiments, the amount of Reb D in the extract of the present invention is about 0.8 times or less, about 0.76 times or less, about 0.72 times or less, about 0.68 times or less, about 0.64 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.5 times or less, about 0.48 times or less, about 0.46 times or less, about 0.44 times or less, about 0.42 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, or about 0.14 times or less of the amount of Reb D in the control extract.

[0124] With respect to chemical characteristic (1'), in some embodiments, the amount of RebE in the extract of the present invention is about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.48 times or less, about 0.44 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.04 times or less, about 0.03 times or less, about 0.02 times or less, or about 0.01 times or less of the amount of RebE in the control extract.

[0125] With respect to chemical characteristic (m'), in some aspects, the content of Reb N in the extract of the present invention is about 0.9 times or less, about 0.86 times or less, about 0.82 times or less, about 0.78 times or less, about 0.74 times or less, about 0.7 times or less, about 0.66 times or less, about 0.62 times or less, about 0.58 times or less, about 0.54 times or less, about 0.5 times or less, about 0.48 times or less, about 0.46 times or less, about 0.44 times or less, about 0.42 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, or about 0.18 times or less of the content of Reb N in the control extract.

[0126] Regarding chemical characteristics (n'), in some embodiments, the content of stevioside in the extract of the present invention is about 0.8 times or less, about 0.75 times or less, about 0.7 times or less, about 0.65 times or less, about 0.6 times or less, about 0.55 times or less, about 0.5 times or less, about 0.45 times or less, about 0.4 times or less, about 0.35 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.05 times or less, about 0.04 times or less, about 0.03 times or less, or about 0.02 times or less of the content of stevioside in the control extract.

[0127] Regarding the chemical characteristic (o'), in some embodiments, the content of steviol glycosides without β-1,3-glycosidic bonds in the extract of the present invention is about 0.9 times or less, about 0.86 times or less, about 0.82 times or less, about 0.78 times or less, about 0.74 times or less, about 0.7 times or less, about 0.66 times or less, about 0.62 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.48 times or less, about 0.4 ... About 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.04 times or less, about 0.03 times or less, about 0.02 times or less, about 0.01 times or less.

[0128] Regarding the chemical characteristic (p'), in one embodiment, the content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in the extract of the present invention is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, or about 5 times or more of the above ratio in the control extract. 5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more.

[0129] Regarding the chemical characteristic (q'), in some embodiments, the content ratio of steviol glycosides having β-1,3-glycosidic bonds in the extract of the present invention to steviol glycosides not having β-1,3-glycosidic bonds is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more of the ratio in the control extract.

[0130] Regarding the chemical characteristic (r'), in some embodiments, the content ratio of steviol glycosides produced from substrate steviol glycosides of UGT76G1 by UGT76G1 in the extract of the present invention relative to the substrate steviol glycosides is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 3 times or more, about 4 times or more, about 5 times or more, about 6 times or more, about 8 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more, about 55 times or more, about 60 times or more, about 65 times or more, about 70 times or more, about 75 times or more, about 80 times or more, about 85 times or more, about 90 times or more, about 95 times or more, or about 100 times or more of the ratio in the control extract.

[0131] Regarding chemical characteristic (a'), in some embodiments, the content ratio of Reb M to Reb D in the extract of the present invention is about 0.12 or more, about 0.16 or more, about 0.2 or more, about 0.24 or more, about 0.28 or more, about 0.32 or more, about 0.36 or more, about 0.4 or more, about 0.44 or more, about 0.48 or more, about 0.5 or more, about 0.525 or more, about 0.55 or more, about 0.575 or more, about 0.6 or more, about 0.625 or more, about 0.65 or more, about 0.675 or more, about 0.7 or more, about 0.725 or more, about 0.75 or more, about 0.775 or more, about 0.8 or more, about 0.825 or more, about 0.85 or more, about 0.875 or more, about 0.9 or more, about 0.925 or more, about 0.95 or more, about 0.975 or more, or about 1 or more.

[0132] Regarding chemical characteristic (b'), in some embodiments, the content ratio of Reb B to Reb E in the extract of the present invention is about 0.17 or more, about 0.5 or more, about 1 or more, about 1.5 or more, about 2 or more, about 2.5 or more, about 3 or more, about 3.5 or more, about 4 or more, about 4.5 or more, about 5 or more, about 5.5 or more, about 6 or more, about 6.5 or more, about 7 or more, about 7.5 or more, about 8 or more, about 8.5 or more, about 9 or more, about 9.5 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more.

[0133] Regarding chemical characteristic (c'), in one embodiment, the content ratio of RebG to RebE in the extract of the present invention is about 0.004 or more, about 0.05 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.4 or more, about 0.5 or more, about 0.6 or more, about 0.7 or more, about 0.8 or more, about 0.9 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more. or more, about 1.12 or more, about 1.13 or more, about 1.17 or more, about 1.2 or more, about 1.25 or more, about 1.3 or more, about 1.35 or more, about 1.37 or more, about 1.38 or more, about 1.4 or more, about 1.5 or more, about 1.6 or more, about 1.7 or more, about 1.72 or more, about 1.75 or more, about 1.8 or more, about 1.85 or more, about 1.9 or more, about 1.95 or more, or about 2 or more.

[0134] Regarding the chemical characteristic (d'), in one embodiment, the content ratio of RebG to stevioside in the extract of the present invention is about 0.0007 or more, about 0.004 or more, about 0.006 or more, about 0.008 or more, about 0.01 or more, about 0.012 or more, about 0.014 or more, about 0.016 or more, about 0.018 or more, about 0.02 or more, about 0.025 or more, about 0.03 or more, about 0.035 or more, about 0.04 or more, about 0.05 or more, about 0.06 or more, about 0.07 or more, about 0.08 or more, about 0.09 or more, about 0.10 or more, about 0.11 or more, about 0.12 or more, about 0.13 or more, about 0.14 or more, about 0.15 or more, about 0.16 or more, about 0.17 or more, about 0.18 or more, about 0.19 or more, about 0.20 or more, about 0.21 or more, about 0.22 or more, about 0.23 or more, about 0.24 or more, about 0.25 or more, about 0.26 or more, about 0.27 or more, about 0.28 or more, about 0.29 or more, about 0.30 or more, about 0.31 or more, about 0.32 or more, about 0.33 or more, about 0.35 or more, about 0.36 or more, about 0.37 or more, about 0.38 or more, about 0.39 or more, about 0.40 or more, about 0.41 or more, about 0. 0.045 or more, about 0.05 or more, about 0.055 or more, about 0.06 or more, about 0.065 or more, about 0.07 or more, about 0.075 or more, about 0.08 or more, about 0.085 or more, about 0.09 or more, about 0.091 or more, about 0.092 or more, about 0.093 or more, about 0.094 or more, about 0.095 or more, about 0.096 or more, about 0.097 or more, about 0.098 or more, about 0.099 or more, or about 0.1 or more.

[0135] Regarding chemical feature (e'), in one embodiment, the content of RebA in the extract of the present invention is about 2% by weight or more, about 2.15% by weight or more, about 2.3% by weight or more, about 2.45% by weight or more, about 2.6% by weight or more, about 2.75% by weight or more, about 2.9% by weight or more, about 3.05% by weight or more, about 3.2% by weight or more, about 3.35% by weight or more, about 3.5% by weight or more, about 3.65% by weight or more, about 3.8% by weight or more, about 4% by weight or more, about 4.2% by weight or more, about 4.4% by weight or more, about 4.6% by weight or more, about 4.8% by weight or more, about 5% by weight or more, about 5.25% by weight or more, about 5.5% by weight or more, about 5.75% by weight or more, about 6% by weight or more, about 6.25% by weight or more, about 6.5% by weight or more, about 6.75% by weight or more, about 7% by weight or more.

[0136] Regarding chemical feature (f'), in one embodiment, the content of Reb B in the extract of the present invention is about 0.04 wt% or more, about 0.044 wt% or more, about 0.048 wt% or more, about 0.052 wt% or more, about 0.056 wt% or more, about 0.06 wt% or more, about 0.064 wt% or more, about 0.068 wt% or more, about 0.072 wt% or more, about 0.076 wt% or more, about 0.08 wt% or more, about 0.084 wt% or more % or more, about 0.088 wt % or more, about 0.092 wt % or more, about 0.096 wt % or more, about 0.1 wt % or more, about 0.105 wt % or more, about 0.11 wt % or more, about 0.115 wt % or more, about 0.12 wt % or more, about 0.125 wt % or more, about 0.13 wt % or more, about 0.135 wt % or more, about 0.14 wt % or more, about 0.145 wt % or more, about 0.15 wt % or more, or about 0.16 wt % or more.

[0137] Regarding the chemical characteristic (g'), in one embodiment, the content of RebF in the extract of the present invention is about 0.06 wt% or more, about 0.064 wt% or more, about 0.068 wt% or more, about 0.072 wt% or more, about 0.076 wt% or more, about 0.08 wt% or more, about 0.084 wt% or more, about 0.088 wt% or more, about 0.092 wt% or more, about 0.096 wt% or more, about 0.1 wt% or more, about 0.105 wt% or more, about 0.106 wt% or more, about 0.114 wt% or more, about 0.132 wt% or more, about 0.150 wt% or more, about 0.161 wt% or more, about 0.170 wt% or more, about 0.180 wt% or more, about 0.191 wt% or more, about 0.200 wt% or more, about 0.210 wt% or more, about 0.220 wt% or more, about 0.230 wt% or more, about 0.240 wt% or more, about 0.250 wt% or more, %, or more than about 0.11 wt %, or more than about 0.115 wt %, or more than about 0.12 wt %, or more than about 0.125 wt %, or more than about 0.13 wt %, or more than about 0.135 wt %, or more than about 0.14 wt %, or more than about 0.145 wt %, or more than about 0.15 wt %, or more than about 0.155 wt %, or more than about 0.16 wt %, or more than about 0.17 wt %, or more than about 0.18 wt %, or more than about 0.19 wt %, or more than about 0.2 wt %.

[0138] Regarding the chemical characteristic (h'), in one embodiment, the content of RebG in the extract of the present invention is about 0.001% by weight or more, about 0.002% by weight or more, about 0.003% by weight or more, about 0.004% by weight or more, about 0.005% by weight or more, about 0.006% by weight or more, about 0.007% by weight or more, about 0.008% by weight or more, about 0.009% by weight or more, about 0.01% by weight or more, about 0.011% by weight or more, about 0.012% by weight or more , about 0.013 weight % or more, about 0.014 weight % or more, about 0.016 weight % or more, about 0.018 weight % or more, about 0.02 weight % or more, about 0.022 weight % or more, about 0.024 weight % or more, about 0.026 weight % or more, about 0.028 weight % or more, about 0.03 weight % or more, about 0.032 weight % or more, about 0.034 weight % or more, about 0.036 weight % or more, about 0.038 weight % or more, or about 0.04 weight % or more.

[0139] Regarding chemical feature (i'), in one embodiment, the content of Reb M in the extract of the present invention is about 0.15% by weight or more, about 0.17% by weight or more, about 0.19% by weight or more, about 0.21% by weight or more, about 0.23% by weight or more, about 0.25% by weight or more, about 0.27% by weight or more, about 0.29% by weight or more, about 0.31% by weight or more, about 0.33% by weight or more, about 0.35% by weight or more, about 0.37% by weight or more. %, or more, about 0.39 wt % or more, about 0.41 wt % or more, about 0.43 wt % or more, about 0.45 wt % or more, about 0.47 wt % or more, about 0.49 wt % or more, about 0.51 wt % or more, about 0.54 wt % or more, about 0.57 wt % or more, about 0.6 wt % or more, about 0.63 wt % or more, about 0.66 wt % or more, about 0.69 wt % or more, about 0.72 wt % or more, or about 0.75 wt % or more.

[0140] Regarding chemical feature (j'), in one embodiment, the content of steviol glycosides having β-1,3-glycosidic bonds in the extract of the present invention is about 0.001% by weight or more, about 0.002% by weight or more, about 0.005% by weight or more, about 0.01% by weight or more, about 0.02% by weight or more, about 0.04% by weight or more, about 0.06% by weight or more, about 0.08% by weight or more, about 0.1% by weight or more, about 0.15% by weight or more. %, or more, about 0.2 wt % or more, about 0.3 wt % or more, about 0.4 wt % or more, about 0.5 wt % or more, about 0.6 wt % or more, about 0.7 wt % or more, about 0.8 wt % or more, about 1 wt % or more, about 1.5 wt % or more, about 2 wt % or more, about 2.5 wt % or more, about 3 wt % or more, about 3.5 wt % or more, about 4 wt % or more, about 5 wt % or more, about 6 wt % or more, or about 7 wt % or more.

[0141] Regarding the chemical characteristic (k'), in some embodiments, the content of Reb D in the extract of the present invention is about 1.65 wt% or less, about 1.6 wt% or less, about 1.55 wt% or less, about 1.5 wt% or less, about 1.45 wt% or less, about 1.4 wt% or less, about 1.35 wt% or less, about 1.3 wt% or less, about 1.25 wt% or less, about 1.2 wt% or less, about 1.15 wt% or less, about 1.1 wt% or less. %, or less, about 1.05 wt % or less, about 1 wt % or less, about 0.95 wt % or less, about 0.9 wt % or less, about 0.85 wt % or less, about 0.8 wt % or less, about 0.75 wt % or less, about 0.7 wt % or less, about 0.65 wt % or less, about 0.6 wt % or less, about 0.55 wt % or less, about 0.5 wt % or less, about 0.45 wt % or less, about 0.4 wt % or less, or about 0.35 wt % or less.

[0142] Regarding chemical characteristics (l'), in one embodiment, the content of RebE in the extract of the present invention is about 0.34% by weight or less, about 0.32% by weight or less, about 0.3% by weight or less, about 0.28% by weight or less, about 0.26% by weight or less, about 0.24% by weight or less, about 0.22% by weight or less, about 0.2% by weight or less, about 0.18% by weight or less, about 0.16% by weight or less, about 0.14% by weight or less, about 0.12% by weight or less, about 0 .1 weight % or less, about 0.08 weight % or less, about 0.06 weight % or less, about 0.05 weight % or less, about 0.04 weight % or less, about 0.03 weight % or less, about 0.02 weight % or less, about 0.015 weight % or less, about 0.01 weight % or less, about 0.009 weight % or less, about 0.008 weight % or less, about 0.007 weight % or less, about 0.006 weight % or less, about 0.005 weight % or less, or about 0.004 weight % or less.

[0143] Regarding the chemical characteristic (m'), in one embodiment, the content of Reb N in the extract of the present invention is about 0.35 wt% or less, about 0.33 wt% or less, about 0.31 wt% or less, about 0.29 wt% or less, about 0.27 wt% or less, about 0.25 wt% or less, about 0.24 wt% or less, about 0.23 wt% or less, about 0.22 wt% or less, about 0.21 wt% or less, about 0.2 wt% or less, about 0.19 wt% or less , about 0.18 weight % or less, about 0.17 weight % or less, about 0.16 weight % or less, about 0.15 weight % or less, about 0.14 weight % or less, about 0.13 weight % or less, about 0.12 weight % or less, about 0.11 weight % or less, about 0.1 weight % or less, about 0.09 weight % or less, about 0.08 weight % or less, about 0.07 weight % or less, about 0.06 weight % or less, about 0.055 weight % or less, or about 0.05 weight % or less.

[0144] Regarding the chemical characteristics (n'), in some embodiments, the content of stevioside in the extract of the present invention is about 2.5% by weight or less, about 2.4% by weight or less, about 2.3% by weight or less, about 2.2% by weight or less, about 2.1% by weight or less, about 2% by weight or less, about 1.9% by weight or less, about 1.8% by weight or less, about 1.7% by weight or less, about 1.6% by weight or less, about 1.5% by weight or less, about 1.4% by weight or less, about 1.3% by weight or less, about 1.2% by weight or less, about 1.1% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less, about 0.5% by weight or less, about 0.45% by weight or less, about 0.4% by weight or less, about 0.35% by weight or less, about 0.3% by weight or less, about 0.25% by weight or less, or about 0.2% by weight or less.

[0145] Regarding the chemical feature (o'), in one embodiment, the content of steviol glycosides without β-1,3-glycosidic bonds in the extract of the present invention is about 2.5% by weight or less, about 2.2% by weight or less, about 2% by weight or less, about 1.8% by weight or less, about 1.6% by weight or less, about 1.4% by weight or less, about 1.2% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less , about 0.5 weight % or less, about 0.4 weight % or less, about 0.3 weight % or less, about 0.2 weight % or less, about 0.1 weight % or less, about 0.08 weight % or less, about 0.06 weight % or less, about 0.04 weight % or less, about 0.02 weight % or less, about 0.015 weight % or less, about 0.01 weight % or less, about 0.008 weight % or less, about 0.006 weight % or less, about 0.005 weight % or less, about 0.004 weight % or less.

[0146] Regarding the chemical characteristic (p'), in one embodiment, the content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in the extract of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more. , about 0.2 or more, about 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more.

[0147] Regarding the chemical characteristic (q'), in some embodiments, the content ratio of steviol glycosides having β-1,3-glycosidic bonds to steviol glycosides not having β-1,3-glycosidic bonds in the extract of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more, about 0.2 or more, about 0. 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more.

[0148] Regarding the chemical characteristic (r'), in some embodiments, the content ratio of steviol glycosides produced from substrate steviol glycosides of UGT76G1 by UGT76G1 in the extract of the present invention relative to the substrate steviol glycosides is about 0.15 or more, about 0.3 or more, about 0.5 or more, about 0.7 or more, about 0.9 or more, about 1 or more, about 1.5 or more, about 2 or more, about 3 or more, about 5 or more, about 7 or more, about 10 or more, about 15 or more, about 16 or more, about 17 or more, about 20 or more, about 25 or more, about 30 or more, about 35 or more, about 40 or more, about 45 or more, about 50 or more, about 51 or more, about 55 or more, about 60 or more, about 65 or more, about 66 or more, about 70 or more, about 75 or more, or about 80 or more. In a preferred embodiment, the content or content ratio of steviol glycosides related to the above chemical characteristics (a') to (r') is the content or content ratio in the unpurified extract (crude extract) of the present invention.

[0149] By mixing the extract of the present invention thus obtained and / or the steviol glycoside obtained by the method for producing steviol glycoside of the present invention with other ingredients, a food, a sweetener composition, a flavor or a pharmaceutical product (hereinafter sometimes collectively referred to as food, etc.) containing steviol glycoside can be produced. Therefore, the present invention further provides a method for producing food, etc., characterized in that it comprises a step of mixing the extract of the present invention and / or the steviol glycoside obtained by the method for producing steviol glycoside of the present invention with other ingredients. Further, the present invention provides a food, etc., characterized in that it is obtained according to the production method. Here, the food includes a beverage. In some embodiments, the food, etc. does not contain steviol glycosides other than the steviol glycosides contained in the extract of the present invention and / or the steviol glycosides obtained by the method for producing steviol glycoside of the present invention.

[0150] When the food or the like contains the extract of the present invention, the same chemical characteristics as the extract of the present invention can be obtained. In some embodiments, the food or the like has a content ratio of steviol glycosides that is the same as at least one of the chemical characteristics (a') to (d'), (p') and (r'). For example, a food having the same steviol glycoside content as chemical feature (a') has a higher content ratio of Reb M to Reb D (e.g., about 1.2 times or more, about 1.6 times or more, about 2 times or more, about 2.4 times or more, about 2.8 times or more, about 3.2 times or more, about 3.6 times or more, about 4 times or more, about 4.4 times or more, about 4.8 times or more, about 5.2 times or more, about 5.6 times or more, about 6 times or more, about 6.4 times or more, about 6.8 times or more, about 7.2 times or more, about 7.6 times or more, about 8 times or more, about 8.4 times or more, about 8.8 times or more, about 9.2 times or more, about 9.6 times or more, about 10 times or more, about 10.5 times or more, about 11 times or more, about 12 times or more, about 13 times or more, about 14 times or more, about 15 times or more, about 16 times or more, about 17 times or more, about 18 times or more, about 19 times or more, about 20 times or more, about 21 times or more, about 22 times or more, about 23 times or more, about 24 times or more, about 25 times or more, about 26 times or more, about 27 times or more, about 28 times or more, about 29 times or more, about 30 times or more, about 31 times or more, about 32 times or more, about 33 times or more, about 34 times or more, about 35 times or more, about 36 times or more, about 37 times or more, about 38 times or more, about 39 times or more, about 40 times or more, about 41 times or more, about 42 times or more, about 43 times or about 11 times or more, about 11.5 times or more, or about 12 times or more), about 0.12 or more, about 0.16 or more, about 0.2 or more, about 0.24 or more, about 0.28 or more, about 0.32 or more, about 0.36 or more, about 0.4 or more, about 0.44 or more, about 0.48 or more, about 0.5 or more, about 0.525 or more, about 0.55 or more, about 0.575 or more, about 0.6 or more, The content ratio of Reb M to Reb D is about 0.625 or more, about 0.65 or more, about 0.675 or more, about 0.7 or more, about 0.725 or more, about 0.75 or more, about 0.775 or more, about 0.8 or more, about 0.825 or more, about 0.85 or more, about 0.875 or more, about 0.9 or more, about 0.925 or more, about 0.95 or more, about 0.975 or more, or about 1 or more.

[0151] 5. Base sequences involved in the plants of the present invention In other aspects, the present invention provides a base sequence involved in the stevia plant of the present invention. A specific embodiment of the base sequence involved in the stevia plant having the genetic trait (1) of the present invention comprises a base sequence selected from sequence numbers 10 to 13 and 50 or consists of them. A specific embodiment of the base sequence involved in the stevia plant having the genetic trait (2) of the present invention comprises a base sequence selected from sequence numbers 14 to 17 and 52 or consists of them. A specific embodiment of the base sequence involved in the stevia plant having the genetic trait (3) of the present invention comprises a base sequence selected from sequence numbers 18 to 21 and 54 or consists of them.

[0152] 6. Dead tissue or dead cells of the present invention In a further embodiment of the present invention, there is also provided a dead substance (hereinafter sometimes referred to as "dead tissue or dead cell of the present invention") of the tissue or cell of the stevia plant of the present invention, the stevia plant selected by the screening method of the present invention, or the stevia plant produced by the production method of the present invention. The so-called "death" refers to a state in which the plant has no ability to reproduce, proliferate, regenerate, and grow, including a natural death not caused by human operation, and a death caused by human operation such as cutting, crushing, heating (including heating by gas such as air, heating by liquid such as water, heating by steam such as water vapor), freezing, drying, freeze drying, etc. The so-called dead tissue refers to a tissue in which all the cells contained therein are dead, and may also include dead plants. As specific examples of the dead tissue or dead cells of the present invention, dead substances of tissues or cells other than seeds can be listed. More specifically, dead substances such as embryos, meristem cells, pollen, leaves, roots, root tips, petals, protoplasts, leaf slices, and callus can be listed. Preferably, dried leaves are listed. The dead tissue or dead cells of the present invention can be used as raw materials for the aforementioned extracts, refined steviol glycosides, pharmaceuticals, spices, foods and beverages, and the like. In this embodiment, a method for producing an extract of dead tissue or dead cells is provided, characterized in that the extract is obtained from the dead tissue or dead cells of the present invention by the same method as the method for producing the extract of the present invention. Furthermore, a method for producing steviol glycosides having a β-1,3-glycosidic bond is provided, characterized in that the step of purifying steviol glycosides having a β-1,3-glycosidic bond from the obtained extract is included. In addition, a method for producing a food, a sweetener composition, a flavor or a pharmaceutical is provided, characterized in that it comprises a step of providing an extract of dead tissue or dead cells of the present invention, or an extract obtained by the method for producing an extract of dead tissue or dead cells, and a step of adding the extract to a raw material of the food, a sweetener composition, a flavor or a pharmaceutical. Example

[0153] Although Examples according to the present invention are described below, the present invention is not limited to these specific embodiments.

[0154] (1) Creation of a Separate Group Commercially available stevia plants were selected for their Reb D or Reb M content and mated for three generations to obtain a Reb D-rich group A and a Reb M-rich group B. Groups A and B were further mated to obtain a segregated group C.

[0155] (2) Genetic analysis of individuals with high RebM content An appropriate amount of fresh leaves were collected from each individual growing in Group C as samples, and the concentration of steviol glycosides was quantified by LC-MS / MS (Shimadzu LCMS8050). Specifically, 0.25 g of fresh leaves were dried by freeze drying, and 0.05 g of the dried and crushed material was put into 100 times (5 mL) of pure water. Extraction was performed by ultrasonic treatment for 20 minutes, centrifugal separation and filtration, and the liquid diluted 60 times with 32% acetonitrile was used as the sample liquid. LC-MS / MS analysis was performed on 1 mL of the sample liquid by the MRM mode of LCMS8050 to quantify the concentrations of RebA, RebB, RebC, RebD, RebE, RebF, RebG, RebM, RebN and stevioside. Genomic DNA was further extracted from fresh leaves of some individuals in Group C, and genetic analysis was performed by a sequencer (HiSeq 2500, Illumina). The results are shown in Tables 2 to 3. In the table, the numerical values ​​of steviol glycosides represent the weight % in dry leaves. In terms of genetic traits, "+" represents positive and "-" represents negative. In addition, "STV" represents stevioside and "TSG" represents total steviol glycosides. In addition, the numerical value of TSG is the total value of all steviol glycosides measured (i.e., RebA, RebB, RebC, RebD, RebE, RebF, RebG, RebM, RebN and stevioside).

[0156] [Table 2] Table 2: Genetic traits and steviol glycoside content in individuals of Group C (1) [Table 3] Table 3: Genetic traits and steviol glycoside content in individuals of Group C (2)

[0157] From the above results, it was confirmed that the content ratio of RebM to RebD in the group of individuals having the genetic trait of the present invention tends to be higher than that in individuals not having the genetic trait of the present invention. In order to confirm whether this result is unique to group C, the same study was conducted on other groups (groups D and E). The results are shown in Tables 4 to 7. [Table 4] Table 4: Genetic traits and steviol glycoside content in individuals of Group D (1) RebA RebB Reb RebD 8TV FWf Reb D1 3.89314 0.056342 0.164304 0.56455 0.372864 0.121861 0.428764 D2 1.429229 0.009044 0.332385 0.350715 8.326024 0.07054 0.031711 D3 3.257867 0.034415 0.134642 0.708697 0.667679 0.086724 0.364196 D4 4.16083 0.057925 0.175296 0.768336 0.655982 0.128367 0.42375 D5 4.862509 0.053678 0.189697 0.618975 0.424163 0.123839 0.50201 D6 4.866456 0.082855 0.25248 0.745 1.341955 0.143528 0.307506 D7 4.191666 0.056862 0.168254 0.803681 0.505517 0.106343 0.430655 D8 5.510896 0.070326 0.226055 0.60834 0.556508 0.149612 0.434224 D9 4.56941 0.07079 0.214111 0.566472 0.592127 0.127374 0.407254 D10 3.929294 0.043877 0.180003 0.790708 0.488609 0.109947 0.384154 D11 5.268176 0.061944 0.253697 0.85194 0.631778 0.152267 0.56649 D12 4.615484 0.057754 0.223051 0.538789 0.422727 0.140787 0.385013 D13 4.464815 0.045141 0.17158 0.675008 0.296502 0.121954 0.501594 D14 4.845151 0.056555 0.205676 0.640739 0.643056 0.138647 0.393458 D15 4.785345 0.04606 0.213606 0.841651 0.519816 0.122997 0.487678 D16 3.493794 0.060527 0.405769 1.640592 5.682108 0.136524 0.210585 D17 3.500033 0.058823 0.187613 0.698962 0.674841 0.100846 0.2903 D18 6.558848 0.075871 0.283718 0.882798 0.748198 0.170148 0.60458 D19 5.883144 0.072871 0.202255 0.647267 0.538715 0.129045 0.563109 [Table 5] Table 5: Genetic traits and steviol glycoside content in individuals of Group D (2) [Table 6] Table 6: Genetic traits and steviol glycoside content in individuals of Group E (1) Reb^ RebB Reb RebD STV FWf Reb E1 6.212014 0.08345 0.353489 1.527452 0.580656 0.179668 0.699396 E2 5.494182 0.069253 0.293227 1.03409 0.336375 0.16077 0.525671 E3 5.328516 0.081557 0.339177 1.370539 0.611505 0.155067 0.595811 E4 5.062766 0.115883 0.273386 0.841787 0.558974 0.163897 0.497085 E5 4.942109 0.114826 0.296842 1.543154 0.895254 0.167892 0.543025 E6 4.804184 0.066037 0.308115 1.38401 0.633898 0.132978 0.580827 E7 4.714854 0.100245 0.323253 1.258979 0.7609 0.168677 0.627197 E8 4.536913 0.102653 0.333878 1.523125 1.172038 0.152576 0.496633 E9 4.359091 0.058133 0.251408 1.215211 0.457543 0.131297 0.380999 E10 4.320248 0.091127 0.333971 1.65393 1.266273 0.156107 0.431699 E11 4273264 0.077975 0.261763 0.957788 0.587064 0.136029 0.457316 E12 4.192727 0.059748 0.25654 0.967966 0.412565 0.131087 0.56032 E13 4.097659 0.070991 0.279959 1.267255 0.753104 0.133434 0.392471 E14 4.047772 0.065048 0.264484 1.475195 0.653541 0.126641 0.37178 E15 3.900042 0.056164 0.239808 1.203235 0.675194 0.11243 0.351592 E16 3.757846 0.04953 0.235004 1.122951 0.566276 0.121198 0.38443 E17 3.65434 0.058824 0.236257 0.802084 0.3828 0.106982 0.439652 E18 2.958756 0.050949 0.193802 0.980468 0.664142 0.092961 0.23725 E19 1.637071 0.021774 0.110002 0.580188 0.235393 0.045445 0.179728 [Table 7] Table 7: Genetic traits and steviol glycoside content in individuals of Group E (2)

[0158] As is clear from the above results, the same tendency was also confirmed in Groups D and E. Next, the correlation between the content of each steviol glycoside measured and the genetic trait of the present invention was studied. Specifically, in the group of groups C to E, the individual group having the genetic trait of the present invention and the individual group other than the individual group were evaluated for statistically significant differences in the content of each steviol glycoside by Welch's t-test. The results are shown in Table 8. In the table, for example, the result of "Genetic Trait 1" is the result of analyzing the content of each steviol glycoside in the group of individuals having genetic trait (1) and the group of individuals other than the individuals (i.e., the group of individuals other than the individuals having genetic trait (1)); the result of "Genetic Trait 1+2" is the result of analyzing the content of each steviol glycoside in the group of individuals having both genetic traits (1) and (2) and the group of individuals other than the individuals (i.e., the group of individuals other than the individuals having both genetic traits (1) and (2)); and the result of "Genetic Trait 1 / 2 / 3" is the result of analyzing the content of each steviol glycoside in the group of individuals having at least one of genetic traits (1), (2) and (3) and the group of individuals other than the individuals (i.e., the group of individuals not having any of genetic traits (1), (2) and (3)). In addition, "+" indicates that P<0.05, "++" indicates that the content of the group of individuals with the genetic trait is higher than that of the other groups of individuals with the genetic trait at P<0.01, "-" indicates that P<0.05, "--" indicates that the content of the group of individuals with the genetic trait is lower than that of the other groups of individuals with the genetic trait at P<0.01, and "±" indicates that no significant difference at the significance level of 0.05 was confirmed between the contents of the two groups.

[0159] [Table 8] Table 8: Correlation between genetic traits and steviol glycoside content

[0160] The above results show that individuals having the genetic trait of the present invention tend to have a higher content of RebA, RebB, RebF, RebG and / or RebM, and / or a lower content of RebD, RebE, RebN and / or stevioside than individuals not having the genetic trait of the present invention. In addition, by focusing on the combination of genetic traits (1) and (3), it was found that the most of the above tendencies can be detected at a lower significance level. The number of detectable tendencies, in order of the largest number, is the combination of genetic traits (3) and genetic traits (1) and (3) (number of tendencies: 9), genetic traits (1) (number of tendencies: 8), the combination of genetic traits (1) and (2), the combination of genetic traits (2) and (3), and the combination of genetic traits (1) to (3) (number of tendencies: 7), at least one of genetic traits (1) to (3) (number of tendencies: 6), and genetic traits (2) (number of tendencies: 4).

[0161] Those skilled in the art will appreciate that many various modifications can be implemented without departing from the spirit of the present invention. Therefore, the embodiments of the present invention described in this specification are merely illustrative and should not be construed as limiting the scope of the present invention.

[0162]

Claims

1. A method for screening a stevia plant having at least one of the following chemical characteristics (a) to (r), characterized in that: The method comprises the step of detecting the presence and / or absence of at least one of the following genetic traits (1) to (3) in the genome of the stevia plant to be tested: (1) heterozygous or homozygous for the allele having a G at the position corresponding to position 184 of SEQ ID NO:1; (2) heterozygous or homozygous for the allele having a C nucleotide at the position corresponding to position 170 of SEQ ID NO:2; (3) heterozygous or homozygous for the allele in which the base at the position corresponding to position 92 of SEQ ID NO:3 is C; (a) the content ratio of rebaudioside (Reb) M to Reb D is higher than that of a stevia plant not having any of the genetic traits (1) to (3); (b) the content ratio of Reb B to Reb E is higher than that of a Stevia plant not having any of the genetic traits (1) to (3); (c) the content ratio of Reb G to Reb E is higher than that of a Stevia plant not having any of the genetic traits (1) to (3); (d) the content ratio of RebG to stevioside is higher than that of a stevia plant not having any of the genetic traits (1) to (3); (e) a higher content of RebA than a stevia plant not having any of the genetic traits (1) to (3); (f) a higher content of Reb B than a stevia plant not having any of the genetic traits (1) to (3); (g) a higher content of RebF than a stevia plant not having any of the genetic traits (1) to (3); (h) a higher content of RebG than a stevia plant not having any of the genetic traits (1) to (3); (i) a higher content of Reb M than a stevia plant not having any of the genetic traits (1) to (3); (j) having a higher content of steviol glycosides having a β-1,3-glycosidic bond than a stevia plant not having any of the genetic traits (1) to (3); (k) having a lower content of Reb D than a stevia plant not having any of the genetic traits (1) to (3); (l) the content of RebE is lower than that of a stevia plant not having any of the genetic traits (1) to (3); (m) having a lower content of Reb N than a Stevia plant not having any of the genetic traits (1) to (3); (n) having a lower content of stevioside than a stevia plant not having any of the genetic traits (1) to (3); (o) having a lower content of steviol glycosides not having a β-1,3-glycosidic bond than a stevia plant not having any of the genetic traits (1) to (3); (p) the content ratio of any one of RebA, RebB, RebF, RebG, and RebM relative to any one of RebD, RebE, RebN, and stevioside is higher than that of a Stevia plant not having any of the genetic traits (1) to (3); (q) the content ratio of steviol glycosides having a β-1,3-glycosidic bond to steviol glycosides not having a β-1,3-glycosidic bond is higher than that of a stevia plant not having any of the genetic traits (1) to (3); (r) The content ratio of steviol glycoside produced from substrate steviol glycoside of UGT76G1 by UGT76G1 to the substrate steviol glycoside is higher than that of a stevia plant not having any of the genetic traits (1) to (3).

2. The method according to claim 1, characterized in that The method further comprises the step of measuring the content of RebA, RebB, RebD, RebE, RebF, RebG, RebM, RebN and / or stevioside in the stevia plant tissue tested for which the presence and / or absence of the genetic trait was detected.

3. The method according to claim 1 or 2, characterized in that: The step of detecting the presence and / or absence of a genetic trait is performed using the CAPS method, the dCAPS method, or the TaqMan PCR method.

4. A screening kit for a stevia plant having at least one of the chemical characteristics (a) to (r) defined in claim 1, characterized in that: A reagent for detecting the presence and / or absence of at least one of the genetic traits (1) to (3) defined in claim 1 is included.

5. The kit according to claim 4, characterized in that The reagents include primers and / or probes used in the CAPS method, the dCAPS method, or the TaqMan PCR method.

6. A stevia plant, characterized in that: Possessing at least one of the genetic traits (1) to (3) defined in claim 1.

7. The plant according to claim 6, characterized in that The compound has at least one of the chemical characteristics (a) to (r) defined in claim 1.

8. The plant according to claim 6 or 7, characterized in that It is a non-transgenic plant.

9. The plant according to any one of claims 6 to 8, characterized in that The invention comprises stevia plants treated with mutation induction and their progeny plants.

10. A seed, tissue, dried leaf, tissue culture or cell, characterized in that: The plant according to any one of claims 6 to 9 has seeds, tissues, dried leaves, tissue cultures or cells.

11. The tissue, tissue culture or cell according to claim 10, characterized in that Selected from embryos, meristem cells, pollen, leaves, roots, root tips, petals, protoplasts, leaf sections and callus tissue.

12. A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in claim 1, characterized in that: The method comprises the step of hybridizing the stevia plant according to any one of claims 6 to 9 with a second stevia plant.

13. The method according to claim 12, characterized in that The second plant is the stevia plant according to any one of claims 6 to 9.

14. A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in claim 1, characterized in that: The method comprises the step of adding a modification to the genome of a stevia plant so that the genome has at least one of the genetic traits (1) to (3) defined in claim 1.

15. The method according to claim 14, characterized in that The alteration of the genome is implemented through mutation-inducing treatment.

16. An extract of the plant according to any one of claims 6 to 9, or the seed, tissue, dried leaf, tissue culture or cell according to claim 10 or 11, characterized in that: Having at least one of the following chemical characteristics (a') to (r'): (a') the content ratio of rebaudioside (Reb) M to Reb D is higher than that of an extract of a stevia plant body not having any of the genetic traits (1) to (3) defined in claim 1; (b') the content ratio of Reb B to Reb E is higher than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (c') the content ratio of RebG to RebE is higher than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (d') the content ratio of RebG to stevioside is higher than that of an extract of a stevia plant body not having any of the genetic traits (1) to (3) defined in claim 1; (e') the content of RebA is greater than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (f') the content of Reb B is greater than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (g') the content of RebF is greater than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (h') the content of RebG is greater than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (i') the content of Reb M is greater than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (j') having a higher content of steviol glycosides having a β-1,3-glycosidic bond than an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (k') the content of Reb D is less than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (l') the content of RebE is less than that of an extract of a stevia plant body not having any of the genetic traits (1) to (3) defined in claim 1; (m') the content of Reb N is less than that of an extract of a Stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (n') the content of stevioside is lower than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (o') the content of steviol glycosides not having a β-1,3-glycosidic bond is lower than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (p′) the content ratio of any one of RebA, RebB, RebF, RebG, and RebM relative to any one of RebD, RebE, RebN, and stevioside is higher than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (q') the content ratio of steviol glycosides having β-1,3-glycosidic bonds to steviol glycosides not having β-1,3-glycosidic bonds is higher than that of an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1; (r′) compared to an extract of a stevia plant not having any of the genetic traits (1) to (3) defined in claim 1, the content ratio of steviol glycosides produced from substrate steviol glycosides of UGT76G1 by UGT76G1 is higher than that of the substrate steviol glycosides.

17. A method for producing an extract having at least one of the chemical characteristics (a') to (r') defined in claim 16, characterized in that: The method comprises the step of obtaining an extract from the plant according to any one of claims 6 to 9, or the seed, tissue, dried leaf, tissue culture or cell according to claim 10 or 11.

18. A method for producing steviol glycosides having a β-1,3-glycosidic bond, characterized in that: The method comprises the step of purifying steviol glycosides having a β-1,3-glycosidic bond from the extract according to claim 16.

19. A method for producing a food, a sweetener composition, a flavor or a pharmaceutical product, characterized in that: The method comprises the steps of providing an extract of a plant according to any one of claims 6 to 9, an extract of a seed, tissue, dried leaf, tissue culture or cell according to claim 10 or 11, or an extract according to claim 16, and A step of adding the extract to raw materials of food, sweetener composition, flavor or medicine.

Images