A mogroside is a glycoside of cucurbitane derivatives found in certain plants, such as the fruit of the gourd vine Siraitia grosvenorii (known as monkfruit or luohan guo). [1] [2] Mogrosides are extracted from S. grosvenorii and used in the manufacture of sugar substitutes. [1] [2]
Mogrosides include: [1] [2][ failed verification][ citation needed]
Mogroside V is the main component of Siraitia grosvenorii fruit, constituting 0.5% to 1.4% of the dried fruit.[ citation needed] [3]
One analysis of 200 candidate genes of Siraitia grosvenorii revealed five enzyme families involved in the synthesis of mogroside V: squalene epoxidases, triterpenoid synthases, epoxide hydrolases, cytochrome P450s, and UDP- glucosyltransferases. [1] The metabolic pathway for mogroside biosynthesis involves an initial stage of fruit development when squalene is metabolized to di-glucosylated, tetra-hydroxycucurbitadienols, then during fruit maturation, branched glucosyl groups are added and catalyzed, leading to the sweet M4, M5, and M6 mogrosides. [1]
Mogroside V appears to be heat stable in the range of 100 to 150 degrees Celsius for 4 hours and up to 8 hours in boiling water. It is stable at a pH of between 3 and 12 when stored from 2 to 8 degrees Celsius. [4]
Some mogrosides are used in traditional Chinese medicine [2] and some are extracted for manufacturing as sweeteners. [1] Mogroside V extract from S. grosvenorii fruit is 250 times sweeter than sucrose, [1] sold commercially in Norbu (sweetener).
A mogroside is a glycoside of cucurbitane derivatives found in certain plants, such as the fruit of the gourd vine Siraitia grosvenorii (known as monkfruit or luohan guo). [1] [2] Mogrosides are extracted from S. grosvenorii and used in the manufacture of sugar substitutes. [1] [2]
Mogrosides include: [1] [2][ failed verification][ citation needed]
Mogroside V is the main component of Siraitia grosvenorii fruit, constituting 0.5% to 1.4% of the dried fruit.[ citation needed] [3]
One analysis of 200 candidate genes of Siraitia grosvenorii revealed five enzyme families involved in the synthesis of mogroside V: squalene epoxidases, triterpenoid synthases, epoxide hydrolases, cytochrome P450s, and UDP- glucosyltransferases. [1] The metabolic pathway for mogroside biosynthesis involves an initial stage of fruit development when squalene is metabolized to di-glucosylated, tetra-hydroxycucurbitadienols, then during fruit maturation, branched glucosyl groups are added and catalyzed, leading to the sweet M4, M5, and M6 mogrosides. [1]
Mogroside V appears to be heat stable in the range of 100 to 150 degrees Celsius for 4 hours and up to 8 hours in boiling water. It is stable at a pH of between 3 and 12 when stored from 2 to 8 degrees Celsius. [4]
Some mogrosides are used in traditional Chinese medicine [2] and some are extracted for manufacturing as sweeteners. [1] Mogroside V extract from S. grosvenorii fruit is 250 times sweeter than sucrose, [1] sold commercially in Norbu (sweetener).