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20%-95%
White powder, Brown powder
Bolin
HPLC
1kg
Kosher HALAL ISO2000
Food grade
2 years
Bag/1kg, Drum/25kg
Available
5000KG/ Per Month
The main component of Luo Han Guo extract is Luo Han Guo sweet glucoside, which has good health effects and is more effective in promoting gastrointestinal function and clearing heat and relieving cough, sliding intestinal detoxification, rejuvenating skin and benefiting skin, clearing heat and moistening lung, and can be widely used in nutritional health products, food, pharmaceuticals and other industries. The active ingredients in Luo Han Guo sweet glucoside are mainly terpenoids, including glucoside III, glucoside IV and glucoside V. Among them, Luo Han Guo sweet glucoside V is the main component of its sweet taste.
The compounds are the main active substances in Luo Han Guo fruit, accounting for about 4% of the dried fruit weight, except for a few for no sweet [such as Luo Han Guo glucoside or bitter [such as Luo Han Guo new glucoside substances, most of them are sweet components or slightly sweet substances. Among them, rooiboside V is a strong sweet substance of triterpene glycoside class S-5, which is a component with high content and sweetness in rooibos fruit and is the main sweet component, its sweetness is equivalent to 300 times of sucrose, much sweeter than stevioside (sweetness is equivalent to 100-150 times of sucrose), and there is no bitter taste of stevioside. It is stable in aqueous solution at 100℃, and it is not destroyed by continuous heating at 120℃ for more than 12 hours, and it is a non-fermented substance, which is convenient for processing and storage. According to Chinese pharmacological data and the research of Japanese scholar Professor Tsunematsu Takemoto, it is proved that the main effect of Luo Han Guo on various diseases is Luo Han Guo sweet glucoside V.
The research on microbial production of natural non-sugar sweetener, bamboo sweetener, as a protein-based sweetener, started early and has been realized in a variety of microorganisms, but the yield is low. The biosynthetic pathway of steviol glycosides was completely resolved in 2013. Currently, fermentation synthesis of stevioside series has been reported, mainly lebaudioside A, lebaudioside D and lebaudioside M, but their yields are low due to the long synthetic pathway constructed. In 2016, Xu et al. reported GuUGAT, a UDP-glucuronosyltransferase derived from licorice, which catalyzed the consecutive two-step glucuronide glycosylation reaction of licorice hypoglycolic acid to produce glycyrrhetinic acid, thus revealing the The complete pathway of glycyrrhetinic acid biosynthesis was revealed. Prof. Chun Li's group obtained the recombinant bacterium for glycyrrhetinic acid production by introducing human-derived glycosyltransferase UGT1A3 gene, human-derived UDP-glucose dehydrogenase UGDH (Hs) gene, and E. coli Escherichia coli-derived UGDH (Ec) gene based on the engineered bacterium for glycyrrhetinic acid production. The late resolution of the rosmarinic sweetener biosynthetic pathway and the long pathway have limited the study of M5 synthetic biology.
The main component of Luo Han Guo extract is Luo Han Guo sweet glucoside, which has good health effects and is more effective in promoting gastrointestinal function and clearing heat and relieving cough, sliding intestinal detoxification, rejuvenating skin and benefiting skin, clearing heat and moistening lung, and can be widely used in nutritional health products, food, pharmaceuticals and other industries. The active ingredients in Luo Han Guo sweet glucoside are mainly terpenoids, including glucoside III, glucoside IV and glucoside V. Among them, Luo Han Guo sweet glucoside V is the main component of its sweet taste.
The compounds are the main active substances in Luo Han Guo fruit, accounting for about 4% of the dried fruit weight, except for a few for no sweet [such as Luo Han Guo glucoside or bitter [such as Luo Han Guo new glucoside substances, most of them are sweet components or slightly sweet substances. Among them, rooiboside V is a strong sweet substance of triterpene glycoside class S-5, which is a component with high content and sweetness in rooibos fruit and is the main sweet component, its sweetness is equivalent to 300 times of sucrose, much sweeter than stevioside (sweetness is equivalent to 100-150 times of sucrose), and there is no bitter taste of stevioside. It is stable in aqueous solution at 100℃, and it is not destroyed by continuous heating at 120℃ for more than 12 hours, and it is a non-fermented substance, which is convenient for processing and storage. According to Chinese pharmacological data and the research of Japanese scholar Professor Tsunematsu Takemoto, it is proved that the main effect of Luo Han Guo on various diseases is Luo Han Guo sweet glucoside V.
The research on microbial production of natural non-sugar sweetener, bamboo sweetener, as a protein-based sweetener, started early and has been realized in a variety of microorganisms, but the yield is low. The biosynthetic pathway of steviol glycosides was completely resolved in 2013. Currently, fermentation synthesis of stevioside series has been reported, mainly lebaudioside A, lebaudioside D and lebaudioside M, but their yields are low due to the long synthetic pathway constructed. In 2016, Xu et al. reported GuUGAT, a UDP-glucuronosyltransferase derived from licorice, which catalyzed the consecutive two-step glucuronide glycosylation reaction of licorice hypoglycolic acid to produce glycyrrhetinic acid, thus revealing the The complete pathway of glycyrrhetinic acid biosynthesis was revealed. Prof. Chun Li's group obtained the recombinant bacterium for glycyrrhetinic acid production by introducing human-derived glycosyltransferase UGT1A3 gene, human-derived UDP-glucose dehydrogenase UGDH (Hs) gene, and E. coli Escherichia coli-derived UGDH (Ec) gene based on the engineered bacterium for glycyrrhetinic acid production. The late resolution of the rosmarinic sweetener biosynthetic pathway and the long pathway have limited the study of M5 synthetic biology.
