ArticleMolecules (Basel, Switzerland)2014
Cucurbitane glycosides derived from mogroside IIE: structure-taste relationships, antioxidant activity, and acute toxicity.
Article in Molecules (Basel, Switzerland), 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled it.
What it found
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Functional sweet tea in China: species, sweet components and anti-metabolic disease effects.Frontiers in nutrition · 2026Pooled it
- Lung microbiota-mediated biotransformation of mogroside preserves pulmonary barrier integrity and attenuates PMNPJ biofilms and microbiomes · 2026Article
- Combating multiple aetiologies of Alzheimer's disease to rescue behavioural deficits.Chemical science · 2025Article
- Effects of Mogroside V on Quality and Antioxidant Activity of Boar Frozen-Thawed Sperm.Antioxidants (Basel, Switzerland) · 2025Article
- Dietary Guidance, Sensory, Health and Safety Considerations When Choosing Low and No-Calorie Sweeteners.Nutrients · 2025Review
- Structural insights into the catalytic selectivity of glycosyltransferase SgUGT94-289-3 towards mogrosides.Nature communications · 2024Article
- A comprehensive review ofFrontiers in pharmacology · 2024Review
- Article
- A Review of the Phytochemistry and Pharmacology of the Fruit ofMolecules (Basel, Switzerland) · 2022Review
- Review
- Mogroside IIFrontiers in pharmacology · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mogroside IIE is a bitter triterpenoid saponin which is the main component of unripe Luo Han Guo fruit and a precursor of the commercially available sweetener mogroside V. In this study, we developed an enzymatic glycosyl transfer method, by which bitter mogroside IIE could be converted into a sweet triterpenoid saponin mixture. The reactant concentration, temperature, pH and buffer system were studied. New saponins with the α-glucose group were isolated from the resulting mixtures, and the structures of three components of the extract were determined. The structure-taste relationships of these derivatives were also studied together with those of the natural mogrosides. The number and stereoconfiguration of glucose groups present in the mogroside molecules were found to be the main factor to determine the sweet or bitter taste of a compound. The antioxidant and food safety properties were initially evaluated by their radical scavenging ability and via 7 day mice survival tests, respectively. The results showed that the sweet triterpenoid saponin mixture has the same favorable physiological and safety characteristics as the natural mogrosides.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.