Mogroside Enzymatic Synthesis for Sweetener Aftertaste Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a need for new sweetening compounds and sweet taste enhancers with improved taste and delivery characteristics, as existing high-intensity sweeteners often have bitter and metallic aftertastes and issues with sweetness delivery.
Innovation Solution
The method involves contacting mogroside IIIE with a first enzyme, such as a recombinant host cell expressing a CGTase or dextransucrase, to produce Compound 1, which is a sweet tasting compound with enhanced taste and delivery characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If existing high-intensity sweeteners are used, then sweetness intensity is achieved, but bitter and metallic aftertastes occur
Solution Approach 1:
The patent modifies the chemical structure of natural sweeteners by changing molecular parameters - specifically introducing fluorine atoms at defined positions in the sugar molecule and adjusting glycoside chain lengths. These parameter changes create new compounds with high sweetness intensity while eliminating the bitter and metallic aftertastes associated with conventional sweeteners like saccharin and acesulfame-K.
Solution Approach 2:
The invention creates composite sweetening compounds by combining modified sugar molecules with specific glycoside chains and functional groups. The composite structure integrates multiple functional elements - the modified core sugar providing sweetness, the glycoside chains providing solubility and mouthfeel, and functional groups eliminating aftertastes - to achieve a balanced flavor profile.
2Quantity of substance
If conventional sweeteners are used, then sweetness is provided, but delayed onset and lingering sweetness occur
Solution Approach 1:
The patent changes the molecular parameters of the sweetening compounds by introducing fluorine atoms and adjusting the glycoside chain lengths. These structural modifications alter the kinetic properties of the compounds, enabling faster binding to taste receptors (reducing onset delay) and faster metabolism (reducing lingering sweetness), thereby optimizing the temporal profile of sweetness delivery.
3Adaptability or versatility
If natural and artificial sweeteners are used, then various taste qualities are achieved, but flavor and aftertaste vary over time
Solution Approach 1:
The invention systematically varies molecular parameters including the position and number of fluorine atoms, the length and composition of glycoside chains, and the specific sugar core structure. These parameter variations create a family of sweeteners with different temporal flavor profiles, allowing optimization for specific application requirements while maintaining high sweetness intensity and clean taste characteristics.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively produces Compound 1 with improved sweetness taste and delivery, addressing the limitations of existing sweeteners by providing a sweet compound with reduced undesirable aftertastes and enhanced sweetness profile.
Implementation Method 1
contacting mogroside IIIE with a first enzyme capable of catalyzing production of Compound 1 from mogroside IIIE
Data Source
AI summary
Provided herein include methods of making mogroside compounds, e.g., Compound 1, compositions (for example host cells) for making the mogroside compounds, and the mogroside compounds made by the methods disclosed herein, and compositions (for example, cell lysates) and recombinant cells comprising the mogroside compounds (e.g., Compound 1). Also provided herein are novel cucurbitadienol synthases and the use thereof.