Sweetener compositions and methods for producing same

Abstract

The present invention relates to a composition comprising levansucrase-modified high-intensity sweetener glycosides, polysaccharides and unmodified high-intensity sweetener glycosides.The present invention also relates to a method for enzymatically modifying high-intensity sweetener glycosides, comprising contacting the high-intensity sweetener glycosides with levansucrase in the presence of a monosaccharide acceptor to produce enzymatically modified high-intensity sweetener glycosides and polysaccharides.The present invention also relates to the use of the composition as a low-calorie sweet functional fiber, a sweet prebiotic or as a bulk sugar substitute.The present invention also relates to the use of levansucrase for fructosylation of high-intensity sweetener glycosides.

Description

[Technical field]

[0001] The present invention relates to a composition comprising levansucrase-modified high-potency sweetener glycosides, polysaccharides and unmodified high-potency sweetener glycosides. The composition has use as a sweetener as a functional fiber. The present invention also relates to a process for enzymatically modifying high-potency sweetener glycosides, resulting in the simultaneous production of enzymatically modified high-potency sweetener glycosides, polysaccharides and unmodified high-potency sweetener glycosides. [Background technology]

[0002] The global sweetener market is currently dominated by sugar and is expected to reach $112 billion by 2022. Due to several health concerns associated with excessive consumption of sucrose, the movement towards low- or non-caloric sweeteners is accelerating. Some sweeteners, such as mogroside V and steviol glycosides, are classified as high-intensity sweeteners (HIS) and have reported sweetening potencies of approximately 150, 250 and 400 times that of sucrose, respectively. However, some HIS are associated with bitterness or other "off" tastes (such as licorice flavor), which reduces their appeal to consumers.

[0003] Prebiotics are functional fiber substrates selectively utilized by intestinal microorganisms such as lactobacilli or bifidobacteria that confer health benefits to the host, and their application in the food sector is greatly increasing. Prebiotics may be non-digestible food ingredients that are selectively metabolized by colonic bacteria that contribute to improved health. Thus, the use of prebiotics promotes beneficial changes in the indigenous intestinal flora and their activity, which may aid the survival of probiotics. Prebiotics have a global effect on the intestinal bacterial population, unlike most dietary fibers such as pectins, celluloses, and xylans, which are not selectively metabolized in the intestine.

[0004] Commercially available enzymes used for the modification of high-intensity sweeteners result in fructosylation of steviol glycosides and mogrosides, but because transfructosylation is not their primary enzymatic activity, they also deglycosylate their substrates, producing deglycosylated compounds that can have an unpleasant bitter taste. Summary of the Invention [Problem to be solved by the invention]

[0005] It is an object of the present invention to provide a composition that provides sweetness and prebiotic functionality with reduced bitterness and / or undesirable aftertaste. It is also an object of the present invention to provide an enzyme and a process in which the enzyme fructosylates sweeteners without or substantially less deglycosylation than existing inventions. [Means for solving the problem]

[0006] According to a first aspect of the present invention, a. Levansucrase modified high-intensity sweetener glycosides; b. polysaccharides; and c. Unmodified high-intensity sweetener glycosides A composition comprising:

[0007] Advantageously, the composition provides sweetness via levansucrase-modified high-potency sweetener glycosides and unmodified high-potency sweetener glycosides. Additionally, the composition provides prebiotic fiber functionality via polysaccharides. By "unmodified high-potency sweetener glycosides" is meant high-potency sweetener glycosides that have not been modified, including by enzyme modification.

[0008] The levansucrase-modified high-intensity sweetener glycoside and the unmodified high-intensity sweetener glycoside may be the same high-intensity sweetener glycoside. Preferably, the high-intensity sweetener glycoside modified with levansucrase or unmodified is a mogroside or a derivative thereof. The mogroside may be mogroside V.

[0009] The polysaccharide may be a Levan.

[0010] The enzymatically modified high-potency sweetener glycoside may be a fructosylated high-potency sweetener. The levansucrase may be of microbial origin. Preferably, the levansucrase is from a Bacillus species.

[0011] Preferably, the fructosylated high-intensity sweetener glycoside comprises two or more additional fructose molecules. The fructosylated high-intensity sweetener glycoside may comprise up to seven additional fructose molecules.

[0012] Preferably, the fructosylated high-potency sweetener glycoside has a lower sweetness value than the unmodified high-potency sweetener glycoside. Preferably, the fructosylated high-potency sweetener glycoside has a sweetness value higher than levan.

[0013] Preferably, the fructosylated high-intensity sweetener glycoside is a fructosylated diterpene or triterpene glycoside. Suitably, the fructosylated diterpene or triterpene glycoside has the formula [(glu) x -L-(glu) y ](fru) z where L is a diterpene or triterpene moiety, x and y are each independently an integer from 1 to 3, and z is an integer from 1 to 8 or 1 to 7. The fructosylated high-intensity sweetener glycoside may be a mixture of compounds having different z values ​​and / or different isomers of a compound having a particular z value. Such isomers may have fructose moieties attached at different positions in the L moiety and / or may be different isomers of oligofructose.

[0014] Suitably, L is a cucurbitan or steviol moiety, suitably cucurbitan or steviol. Suitably, the fructose moiety is linked to one or more glucose moieties via a glycosidic bond. Suitably, the fructose moiety (fru) z is provided by a fructose or oligofructose molecule linked to one glucose moiety (glu) via a glycosidic bond.

[0015] In embodiments where L is a cucurbitan, the fructosylated high-intensity sweetener glycoside is a fructosylated mogroside having the formula (I): [ka] wherein X is C=O or CH2 and Y is C=O or CHOH (suitably with R stereochemistry). In some embodiments, X is C=O and Y is CHOH (suitably with R stereochemistry). In some embodiments, X is CH2 and Y is C=O.

[0016] Suitably the fructosylated mogroside has the formula (Ia), (Ib), (Ic) or (Id). [ka]

[0017] The fructosylated mogroside may be selected from mogroside I, mogroside II, mogroside IIe, mogroside III, mogroside IIIe, mogroside IV, mogroside V, isomogroside V, 7-oxomogroside or siamenoside I, suitably wherein the fructose moiety is linked to one or more glucose moieties via a glycosidic bond. In such an embodiment, the glucose moiety (glu) x and (glu) yhas the x and y values ​​and structure of the respective mogroside compound. Preferably, the fructosylated mogroside is fructosylated mogroside IV, fructosylated mogroside V, fructosylated 7-oxomogroside or fructosylated siamenoside I. Preferably, the fructosylated mogroside is fructosylated mogroside V or fructosylated 7-oxomogroside. Fructosylated mogroside V may have formula (IIa) or (IIb). [ka]

[0018] The fructosylated 7-oxomogroside may have the formula (IIIa) or (IIIb). [ka]

[0019] Preferably, the composition has a reduced bitter taste when compared to a composition that does not contain levansucrase-modified high-potency sweetener glycosides.Preferably, the composition has a reduced licorice taste when compared to a composition that does not contain enzymatically modified high-potency sweetener glycosides.Preferably, the composition has an improved taste when compared to a composition that does not contain levansucrase-modified high-potency sweetener glycosides.

[0020] Preferably, the composition has a reduced bitter taste when compared to a composition comprising enzymatically modified high-potency sweetener glycosides produced by commercially available enzymes. Preferably, the composition has a reduced licorice taste when compared to a composition comprising enzymatically modified high-potency sweetener glycosides produced by commercially available enzymes. Preferably, the composition has an improved taste when compared to a composition comprising levansucrase-modified high-potency sweetener glycosides produced by commercially available enzymes.

[0021] The composition may be for incorporation into or on food products, dietary supplements, or calorie-restricted meal replacement products. The composition may also be used to replace some, most, or all of the bulk sugar content in food products, or may be used alone as a sweetener. Advantageously, the inventors of the present invention have discovered that the composition has refreshing flavor characteristics, a low glycaemic index, may be classified as fiber, and helps maintain gut microbiome diversity and promote healthy bacteria. The composition may be in granular, powdered, or liquid form.

[0022] The composition may be incorporated into a food product by blending or mixing the composition with other ingredients, or the composition may be used to coat a food product.

[0023] The term "foodstuff" is intended to mean any material that may be safely ingested by humans or animals, including, but not limited to, foods, beverages, cereals, bakery products, breaded and buttered products, dairy products, confectioneries, snacks, and meals. The term includes products that require cooking or reconstitution before being eaten. The term also includes dietary supplements or medicines (such as vitamin tablets or antibiotic liquids).

[0024] According to a second aspect of the present invention, there is provided a method for enzymatically modifying high-intensity sweetener glycosides, comprising the steps of: contacting the high-intensity sweetener glycoside with levansucrase in the presence of a monosaccharide acceptor to produce an enzymatically modified high-intensity sweetener glycoside and polysaccharide; A method is provided, comprising:

[0025] Preferably, the intense sweetener glycoside is a mogroside or a derivative thereof, as described in relation to the first aspect. The mogroside may be mogroside V.

[0026] The concentration of mogroside V may be in the range of about 0.01% to about 100% by weight, preferably in the range of about 0.2% to about 15% by weight.

[0027] The levansucrase may be derived from a microorganism. Preferably, the levansucrase is derived from a Bacillus species. Advantageously, the levansucrase derived from a Bacillus species is capable of synthesizing fructosylated mogroside V. The activity of the levansucrase may be in the range of about 0.10 to about 1 U / ml, preferably in the range of about 0.05 to about 0.5 U / ml.

[0028] Preferably, the polysaccharide is a levan.

[0029] Preferably, the levansucrase modified high-intensity sweetener glycoside is a fructosylated high-intensity sweetener glycoside as described in relation to the first embodiment. The fructosylated high-intensity sweetener glycoside may contain at least one additional fructose molecule. The fructosylated high-intensity sweetener glycoside may contain two or more additional fructose molecules. The fructosylated high-intensity sweetener glycoside may contain up to seven additional fructose molecules.

[0030] Advantageously, this method does not result in deglycosylation of the high-potency sweeteners, which results in a reduced bitter taste compared to enzymatically modified high-potency sweeteners modified using other enzymes.

[0031] Preferably, the monosaccharide donor is sucrose, which may be present at an initial concentration ranging from about 50 to about 600 g / L.

[0032] According to another aspect of the present invention there is provided fructosylated intense sweetener glycosides enzymatically modified using levansucrase.

[0033] Preferably, the high intensity sweetener glycoside is a mogroside or a derivative thereof. The mogroside may be mogroside V.

[0034] Preferably, the levansucrase is derived from a Bacillus species.

[0035] Preferably, the fructosylated high-intensity sweetener glycoside enzymatically modified using a fructosyltransferase comprises two or more additional fructose molecules, the fructosylated high-intensity sweetener glycoside may comprise up to eight or up to seven additional fructose molecules.

[0036] Preferably, the fructosylated high-intensity sweetener glycosides enzymatically modified with fructosyltransferase have a reduced bitter and licorice flavor compared to non-fructosylated high-intensity sweetener glycosides.The fructosylated high-intensity sweetener glycosides enzymatically modified with fructosyltransferase may be significantly less sweet than non-fructosylated high-intensity sweetener glycosides.Preferably, the fructosylated high-intensity sweeteners have an improved flavor compared to non-fructosylated high-intensity sweetener glycosides.

[0037] Preferably, the fructosylated high-potency sweetener has improved flavor when compared to commercially available enzymatically produced fructosylated high-potency sweetener glycosides.Preferably, the fructosylated high-potency sweetener has a sweetness equivalent to that of sucrose.

[0038] The fructosylated high-intensity sweetener may be for incorporation into or on food products, dietary supplements or calorie-restricted meal replacement products. The fructosylated high-intensity sweetener may also be used to replace part, most or all of the bulk sugar content in food products, or may be used as a sole sweetener. Advantageously, the inventors of the present invention have discovered that the fructosylated high-intensity sweetener has a refreshing flavor profile, a low glycemic index, may be classified as fiber, and helps maintain gut microbiome diversity and promote healthy bacteria. The fructosylated high-intensity sweetener may be in granular or powder form.

[0039] It will be apparent to those skilled in the art that the fructosylated high-potency sweetener glycosides may be incorporated into products by blending or mixing the glycosides with other ingredients, or the fructosylated high-potency sweetener glycosides may be used to coat the product.

[0040] According to another aspect of the present invention there is provided the use of levansucrase for fructosylation of high-intensity sweetener glycosides.

[0041] Preferably, the high intensity sweetener glycoside is a mogroside or a derivative thereof. The mogroside may be mogroside V.

[0042] The levansucrase may be of bacterial origin. Preferably, the levansucrase is from a Bacillus species.

[0043] According to another aspect of the present invention there is provided a fructosylated high-potency sweetener glycoside.Suitably the fructosylated high-potency sweetener glycoside is produced by the method of the second aspect.

[0044] Suitably, the fructosylated high-intensity sweetener glycoside is a fructosylated diterpene or triterpene glycoside. Suitably, the fructosylated diterpene or triterpene glycoside has the formula [(glu) x -L-(glu) y ](fru) z where L is a diterpene or triterpene moiety, x and y are each independently an integer between 1 and 3, and z is an integer between 1 and 8 or between 1 and 7. The fructosylated high-intensity sweetener glycoside may be a mixture of compounds having different z values ​​and / or different isomers of a compound having a particular z value. Such isomers may have fructose moieties attached at different positions in the L moiety and / or may be different isomers of oligofructose.

[0045] Suitably, L is a cucurbitan or steviol moiety, suitably cucurbitan or steviol. Suitably, the fructose moiety is linked to one or more glucose moieties via a glycosidic bond. Suitably, the fructose moiety (fru) z is provided by a fructose or oligofructose molecule linked to one glucose moiety (glu) via a glycosidic bond.

[0046] In embodiments where L is a cucurbitan, the fructosylated high-intensity sweetener glycoside is a fructosylated mogroside having the formula (I): [ka] wherein X is C=O or CH2 and Y is C=O or CHOH (suitably with R stereochemistry). In some embodiments, X is C=O and Y is CHOH (suitably with R stereochemistry). In some embodiments, X is CH2 and Y is C=O.

[0047] Suitably the fructosylated mogroside has the formula (Ia), (Ib), (Ic) or (Id). [ka]

[0048] The fructosylated mogroside may be selected from mogroside I, mogroside II, mogroside IIe, mogroside III, mogroside IIIe, mogroside IV, mogroside V, isomogroside V, 7-oxomogroside or siamenoside I, suitably wherein the fructose moiety is linked to one or more glucose moieties via a glycosidic bond. In such an embodiment, the glucose moiety (glu) x and (glu) y has the x and y values ​​and structure of the respective mogroside compound. Preferably, the fructosylated mogroside is fructosylated mogroside IV, fructosylated mogroside V, fructosylated 7-oxomogroside or fructosylated siamenoside I. Preferably, the fructosylated mogroside is fructosylated mogroside V or fructosylated 7-oxomogroside. Fructosylated mogroside V may have formula (IIa) or (IIb). [ka]

[0049] The fructosylated 7-oxomogroside may have the formula (IIIa) or (IIIb). [ka]

[0050] According to another aspect of the present invention, there is provided the use of a composition as hereinbefore described as a low calorie sweet functional fiber, a sweet prebiotic or as a bulk sugar substitute. The use as a bulk sugar substitute ingredient may be to replace all or part of the sugar or sucrose content of a foodstuff. The functional fiber composition may be used in conjunction with probiotic supplements and / or other prebiotics.

[0051] It will be apparent to one skilled in the art that some features of the compositions recited with respect to some embodiments of the present invention are interchangeable with the compositions administered in the present method. [Brief description of the drawings]

[0052] Embodiments of the present invention will now be described, by way of example only. [Figure 1] FIG. 1 shows fructosylated mogroside V detected by MALDI-ToF. [Diagram 2] Figure 1 shows the purified fructosylated mogroside V fractions detected by LC-UV in an overlay chromatogram. The fractions were analyzed by NMR and MALDI. [Figure 3-1] ~ [Figure 3-2] FIG. 1 shows the fructosylated structure of mogroside V revealed by NMR of mogroside V. [Figure 4-1] ~ [Figure 4-2] FIG. 1 shows the mogroside V fructosylation structure revealed by NMR with potential sites of fructose indicated. [Diagram 5] Screening results using extracellular levansucrase from Gluconobacter cerinus, mogroside V at 0.2% w / v, and 250 g / L sucrose for 24 h. [Figure 6]Screening results of extracellular levansucrase from Gluconobacter selinus, mogroside V at 0.2% w / v, and 50 g / L sucrose for 24 h. [Figure 7] Screening results of extracellular levansucrase from Gluconacetobacter diazotrophicus, mogroside V 0.2% w / v, and 250 g / L sucrose for 24 h. [Figure 8] Screening results of extracellular levansucrase from Gluconacetobacter diazotrophicus, mogroside V at 0.2% w / v, and 50 g / L sucrose for 24 h. [Figure 9] Screening results using recombinant inulosucrase from Lactobacillus gasseri DSM 20604, mogroside V 0.2% w / v, and 250 g / L sucrose for 24 h. [Figure 10] Screening results using recombinant inulosucrase from Lactobacillus gasseri DSM 20604, 0.2% w / v mogroside V, and 50 g / L sucrose for 24 h. [Figure 11] Screening results using recombinant inulosucrase from Lactobacillus gasseri DSM 20604, mogroside V 0.2% w / v, and 50 g / L or 250 g / L sucrose for 24 h. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0053] [Fructosylation of mogroside V by levansucrase from Bacillus species] Fructosylated mogroside V was synthesized using levansucrase from Bacillus sp. The transfructosylation activity of the obtained enzyme was 10 U / mg.

[0054] This enzyme has been used previously to produce different oligosaccharides, mainly lactosucrose, but no results have been described using this enzyme system to produce fructosylated mogrosides.

[0055] [Optimization of enzyme activity, reaction time, and initial sucrose and mogroside V concentrations] Levansucrase from Bacillus sp. was used to produce fructosylated mogrosides. Different initial enzyme activities, 0.05 and 0.5 U / mL, were tested to determine the optimal enzyme activity and duration of reaction for fructosylation of mogrosides. Different initial mogroside V concentrations, 0.2%-15%, were tested to determine the optimal initial mogroside V concentration for fructosylation of mogrosides. Initial sucrose concentrations ranging from 50-600 g / L were used to determine the optimal initial sucrose concentration for fructosylation of mogrosides. Fructosylation was performed at 37°C for up to 48 h.

[0056] The resulting monosaccharides were quantified by GC-FID and removed by activated charcoal treatment. Other suitable purification methods include ultrafiltration, nanofiltration, yeast treatment, enzyme treatment, membrane and chromatography. Levan production was quantified by LC-EL SD.

[0057] [Fructosylation of mogroside V detected by LC-UV and MALDI-TOF] Fructosylation using levansucrase and subsequent detection of fructose units attached to mogroside V was performed using LC-UV and MALDI-TOF. Up to seven fructose units attached to mogroside V were detected. As shown, no peak was eluted after mogroside V, indicating the absence of deglycosylated mogroside V. Deglycosylated mogroside V was also not detected by MALDI-TOF.

[0058] Fructosylation of mogroside V was detected using MALDI-TOF and is shown in Figure 1. Fructosylation of mogroside V was also detected by LC-UV, as shown in Figure 2.

[0059] [Purification of some fructosylated mogrosides and elucidation of their structures by NMR] Some of the major fructosylated mogrosides were analyzed using NMR. Figure 3 shows the structure of fructosylated mogroside V as revealed by NMR. Mogroside V was fructosylated by levansucrase (SacB). Figure 3 shows the addition of one fructose to mogroside V.

[0060] FIG. 4 shows fructosylated mogroside V with potential sites for additional fructose attachment as revealed by NMR.

[0061] [Screening of fructosyltransferase and mogroside V] Extracellular levansucrase from Gluconobacter serinus was added to 0.2% w / v mogroside V at initial sucrose concentrations of 250 g / L or 50 g / L. Levansucrase was purified based on the method of Biochem J. (1995) 309, 113-118. Samples were analyzed at 0, 2, 8 and 24 h using HPLC-UV with a C18 column.

[0062] As shown in Figures 5 and 6, no fructosylation was detected.

[0063] Extracellular levansucrase from Gluconacetobacter diazotrophicus was added to 0.2% w / v mogroside V at initial sucrose concentrations of 250 g / L or 50 g / L. Levansucrase was purified based on the method of Biochem J. (1995) 309, 113-118. Samples were analyzed at 0, 2, 8 and 24 h using HPLC-UV with a C18 column.

[0064] As shown in Figures 7 and 8, no fructosylation was detected.

[0065] Recombinant inulosucrase from Lactobacillus gasseri DSM 20604 was added to 0.2% w / v mogroside V at an initial sucrose concentration of 250 g / L or 50 g / L. Details of inulosucrase expression and activity can be found in Appl Environ Microbiol. 2013 Jul;79(13):4129-40. doi: 10.1128 / AEM.00854-13. Samples were analyzed at 0, 2, 8 and 24 h using HPLC-UV with a C18 column.

[0066] As shown in Figures 9, 10 and 11, slight fructosylation was detected as indicated by the arrows.

[0067] The above described embodiments are not intended to limit the scope of protection afforded by the claims, but rather to illustrate examples of how the invention may be practiced.

Claims

1. a. Levansucrase-modified high-intensity sweetener glycoside; b. Levan; and c. Unmodified high-intensity sweetener glycosides A composition comprising:

2. 2. The composition of claim 1, wherein the high-intensity sweetener glycoside is a mogroside or a derivative thereof.

3. 3. The composition of claim 2, wherein the mogroside is mogroside V.

4. 4. The composition according to claim 1, wherein the levansucrase-modified high-intensity sweetener glycoside is a fructosylated high-intensity sweetener.

5. The composition of claim 4 , wherein the fructosylated high-intensity sweetener glycoside comprises two or more additional fructose molecules.

6. The composition of claim 5 , wherein the fructosylated high-intensity sweetener glycoside contains up to seven additional fructose molecules.

7. 4. The composition according to claim 1, which has a lower sweetness value than a composition not containing a high-intensity sweetener or an enzymatically modified high-intensity sweetener glycoside.

8. The composition according to any one of claims 1 to 3, which has a reduced bitter taste and / or licorice taste when compared to a composition not containing an enzymatically modified high-intensity sweetener glycoside.

9. 4. The composition of claim 1, which has an improved flavor when compared to a composition that does not contain an enzymatically modified high-intensity sweetener glycoside.

10. The composition of any one of claims 1 to 3, which has a reduced bitter taste and / or licorice taste compared to a composition containing an enzymatically modified high-intensity sweetener glycoside produced by a commercially available enzyme.

11. 4. The composition of claim 1, wherein the composition has an improved flavor when compared to a commercially available composition containing an enzymatically modified high-potency sweetener glycoside produced by an enzyme.

12. 4. The composition of any one of claims 1 to 3, incorporated into or onto a foodstuff, dietary supplement or calorie-restricted meal replacement product.

13. Use of the composition according to any one of claims 1 to 3 as a bulk sugar substitute or sweetener.

14. The composition according to any one of claims 1 to 3, which is in the form of granules or powder.

15. The composition according to any one of claims 1 to 3 as a coating for food products.

16. 1. A method for enzymatically modifying high-intensity sweetener glycosides, comprising: contacting the high-potency sweetener glycoside with levansucrase in the presence of a monosaccharide acceptor to produce an enzymatically modified high-potency sweetener glycoside and levan. The method comprising:

17. 17. The method of claim 16, wherein the high-intensity sweetener glycoside is a mogroside or a derivative thereof.

18. 18. The method of claim 17, wherein the mogroside is mogroside V.

19. 19. The method of claim 18, wherein the concentration of mogroside V is 0.2 to 15% by weight.

20. The method according to any one of claims 16 to 19, wherein the levansucrase is derived from a bacterium.

21. 21. The method of claim 20, wherein the levansucrase is derived from a Bacillus species.

22. The method according to any one of claims 16 to 19, wherein the levansucrase activity is in the range of about 0.05 to about 0.5 U / ml.

23. 20. The method according to any one of claims 16 to 19, wherein the enzymatically modified high-potency sweetener glycoside is a fructosylated high-potency sweetener glycoside.

24. 24. The method of claim 23, wherein the fructosylated high-intensity sweetener glycoside comprises at least one additional fructose molecule.

25. 25. The method of claim 24, wherein the fructosylated high-potency sweetener comprises up to seven additional fructose molecules.

26. 20. The method according to any one of claims 16 to 19, wherein deglycosylation of the enzymatically modified high-intensity sweetener does not occur.

27. The method of any one of claims 16 to 19, wherein the monosaccharide acceptor is sucrose.

28. 28. The method of claim 27, wherein the sucrose is present at an initial concentration in the range of about 400 to about 600 g / L.

29. Use of the composition according to any one of claims 1 to 3 as a low-calorie sweet prebiotic, a sweet prebiotic or as a bulk sugar substitute.

30. 30. The use according to claim 29, wherein the composition is used in conjunction with probiotic supplements and / or other prebiotics.

31. Use of levansucrase for fructosylation of high-intensity sweetener glycosides, wherein the high-intensity sweetener glycosides are mogrosides or derivatives thereof.

32. 32. The use according to claim 31 , wherein the levansucrase is derived from a Bacillus species.

33. 33. The use according to claim 31 or 32, wherein the high-intensity sweetener glycoside is mogroside V.

34. A high-intensity sweetener glycoside fructosylated by a levansucrase enzyme, wherein the fructosylated high-intensity sweetener glycoside is fructosylated 7-oxomogroside V.

35. 35. The fructosylated high-intensity sweetener glycoside of claim 34, having the formula (IIIa) or (IIIb): 【Chemical 1】

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