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The experiment investigated the effects of different levels of zinc oxide nanoparticles (ZnONPs) (0, 10, 20, and 30 mg/L) and iron sulfate (13.9, 27.8, and 55.6 mg/L) on morphological and physiological responses of Stevia rebaudiana Bertoni plant under in vitro conditions. Results indicated that the combined application of ZnONPs at 10 mg and iron at 27.8 mg led to the highest increase in shoot number, height, and biomass, showing a respective rise of 17.37%, 39.66%, and 45.02% compared to control cultures. The highest pigment content and tissue antioxidant activity (83.48%) was observed with the combined presence of 10 mg/L ZnONPs and 27.8 mg/L iron. As ZnONP concentration increased in the culture medium, the combined effect on lipid peroxidation rate became more pronounced. The impact of ZnONPs on phenolic compound production varied depending on the specific substance. The iron content of shoots increased significantly by 41.11% under the influence of 27.8 mg/L iron and 10 mg/L ZnONP compared to control cultures. Interaction effects of treatments at various levels resulted in increased zinc content in shoots, peaking at 27.8 mg/L iron when ZnONP reached 20 mg/L, representing a 56.28% increment over control levels before slightly decreasing. The most increases in stevioside and rebaudioside were observed with the combination of 10 mg/L ZnONP and 27.8 mg/L iron, showing enhancements of 75.04% and 63.08%, respectively. These findings suggest that ZnONPs could stimulate the growth and enhance the bioactive components of stevia plants, making them a viable option as elicitors in in vitro batch cultures.Key messages: The combination of zinc oxide nanoparticles and iron in stevia tissue culture influenced growth, nutrition, and secondary metabolite production, suggesting their potential for inducing metabolite yields. [ABSTRACT FROM AUTHOR]

The present research investigated the physicochemical properties, phenolic profile, total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant properties of cherry laurel (Prunus laurocerasus L.) pulp and marmalade (with sucrose and stevia addition) during storage. Pulp and marmalades were stored at room temperature and in the refrigerator and analyzed periodically. It was found that sample type, storage temperature, and time had a statistically significant effect on color parameters (L*, a*, b*, C*, and H°). Sample type also significantly affected pH, titratable acidity, total dry matter, ash, reducing sugar, sucrose, total sugar, TPC, TAC, and DPPH antioxidant activity. Storage time affected total dry matter, soluble solids content (SSC), reducing sugar, total sugar, TPC, TAC, and antioxidant activity, whereas storage temperature affected total dry matter, water-soluble dry matter, reducing sugar, total sugar, TPC, TAC, and antioxidant activity. Antioxidant activity, TPC, and TAC decreased with increasing storage time. Samples stored in the refrigerator displayed higher antioxidant activity, TPC, and TAC than those stored at room temperature. Pulp and marmalades contained chlorogenic acid and keracyanin chloride. Principal component analysis (PCA) was conducted to evaluate the impacts of sweetener type, storage time, and temperature. It was determined that sucrose-added marmalade formed a similar group, while pulp and stevia-added marmalade constituted a different group. Finally, this study supported the use of cherry laurel pulp and marmalade as natural sources of antioxidants. [ABSTRACT FROM AUTHOR]

Background: Misfolded proteins accumulate in the liver due to endoplasmic reticulum stress (ERS) caused by high blood glucose levels in diabetes. This triggers the unfolded protein response (UPR), which if persistently activated, results in cellular dysfunction. Chronic ER stress increases inflammation, insulin resistance, and apoptosis. There is growing interest in using native plants and traditional medicine for diabetes treatment. The stevia plant has recently gained attention for its potential therapeutic effects. This study investigates the protective effects of aquatic stevia extract on liver damage, ER stress, and the UPR pathway in streptozotocin (STZ)-induced diabetic rats. Methods: Rats were randomly divided into four groups: a control group that received 1 ml of water; a diabetic group induced by intraperitoneal injection of STZ (60 mg/kg); a diabetic group treated with metformin (500 mg/kg); and a diabetic group treated with aquatic extracts of stevia (400 mg/kg). After 28 days, various parameters were assessed, including inflammatory markers, oxidative stress indices, antioxidant levels, gene expression, stereology, and liver tissue pathology. Result: Compared to the diabetic control group, treatment with stevia significantly decreased serum glucose, liver enzymes, inflammatory markers, and oxidative stress while increasing body weight and antioxidant levels. Additionally, stevia extract manipulated UPR gene expression and reduced apoptosis pathway activation. Histological examination revealed improved liver tissue morphology in stevia-treated diabetic rats. Conclusion: These findings suggest that aquatic stevia extract mitigates ER stress in diabetic rats by modulating the IRE-1 arm of the UPR and apoptosis pathways, highlighting its potential therapeutic benefits for diabetes-related liver complications. [ABSTRACT FROM AUTHOR]

Cestodes are etiological agents of neglected diseases such as echinococcosis and cysticercosis, which are major public health problems. Antiparasitic treatment relies on a small number of approved drugs, which are often only partially effective, poorly tolerated and require prolonged administration. Thus, the discovery of novel potential treatments is critical. The Stevia genus (Asteraceae) includes species that are recognized as a source of bioactive compounds, with many species associated with medicinal uses. In this study, the cestocidal activity of four South American Stevia species that previously showed antiprotozoal activity was analyzed using a motility assay on the laboratory cestode model, Mesocestoides vogae. The four Stevia extracts showed cestocidal activity, with S. alpina var. alpina as the most active. The sesquiterpene lactones estafietin and eupatoriopicrin were purified from S. alpina var. alpina and S. maimarensis, respectively, and tested on M. vogae. Estafietin showed cestocidal activity, inhibiting parasite viability in a dose-dependent manner, even from the first day of incubation. Consistent with the motility effects, the extract of S. alpina var. alpina and estafietin induced marked alterations in the morphology of the parasite. The results of this report show that Stevia species represent a source of new molecules with potential for the treatment of neglected tropical diseases caused by cestodes. [ABSTRACT FROM AUTHOR]

Date press cake (DPC) is a by‐product of date syrup (also known Dips) production with high nutritional content. However, it is still underutilized owing to the lack of knowledge about its health benefits and possible food applications. Therefore, the aim of the study was to prepare low‐calorie fibre‐rich functional cookies fortified with DPC. Different additions of DPC (5% and 10% on wheat flour basis) were added while sugar was reduced by 25% and 50% and replaced by 0.39 and 0.65 g Stevia, respectively. Cookies were analysed for their physicochemical and sensory attributes. The obtained results showed that moisture content, ash, and dietary fibre content significantly (p < 0.05) increased with increasing DPC amount, while sucrose content decreased significantly in treatments compared to the control. In addition, the hardness of 10% DPC‐enriched cookies with 50% sugar reduction was slightly significantly higher than the control, while other treatments were not significantly different. The addition of DPC significantly decreased both L∗ and b∗, while increasing a∗ of cookies. The results also revealed that the diameter, thickness, and spread ratio of the DPC‐enriched cookies did not significantly differ from those of the control sample. On the other hand, the inclusion of DPC and Stevia significantly lowered the weight before baking of cookies, while the baking loss did not significantly change, apart from cookies with 5% DPC and 50% sugar reduction which showed a slight significant increase. The sensory evaluation results showed that cookies with 10% DPC inclusion and 25% sugar reduction received the highest appearance, texture, flavour, and overall acceptability scores compared to the control. However, the differences were not significant. These results indicate that the incorporation of DPC as a low‐cost fibre‐rich ingredient in cookies, along with the sugar reduction and Stevia substitution, improved the fibre content and nutritional value of cookies without compromising their physical or sensory attributes. [ABSTRACT FROM AUTHOR]

Stevia rebaudiana (Bertoni) is a valuable sweetener plant whose sweetness primarily derives from steviol glycosides (SGs), especially rebaudioside A (RA). Polyploidization has the potential to enhance the content of active ingredients in medicinal plants, making this strategy a promising avenue for genetic improvement. However, the underlying regulatory mechanisms that contribute to the fluctuating SGs content between autotetraploid and diploid stevia remain unclear. In this study, we employed metabolic analysis to identify 916 differentially accumulated metabolites (DAMs), with the majority, specifically terpenoids, flavonoids, and lipids, exhibiting upregulation due to polyploidization. Notably, the content of stevia's signature metabolite SGs (including RA, steviolbioside, and rebaudioside C), along with their precursor steviol, increased significantly after polyploidization. Furthermore, a comprehensive analysis of the transcriptome and metabolome revealed that the majority of differentially expressed genes (DEGs) involved in the SG-synthesis pathway (ent-KAH, ent-KS1, UGT73E1, UGT74G1, UGT76G1, UGT85C2, and UGT91D2) were upregulated in autotetraploid stevia, and these DEGs exhibited a positive correlation with the polyploidization-enhanced SGs. Additionally, multi-omics network analysis indicated that several transcription factor families (such as five NACs, four WRKYs, three MYBs, eight bHLHs, and three AP2/ERFs), various transporter genes (four ABC transporters, three triose-phosphate transporters, and two sugar efflux transporters for intercellular exchange), as well as microorganisms (including Ceratobasidium and Flavobacterium) were positively correlated with the accumulation of RA and steviol. Overall, our results indicate the presence of a regulatory circuit orchestrated by polyploidization, which recruits beneficial rhizosphere microbes and modulates the expression of genes associated with SG biosynthesis, ultimately enhancing the SG content in stevia. This finding will provide new insights for promoting the propagation and industrial development of stevia. [ABSTRACT FROM AUTHOR]

Background: The study focuses on developing a nutritious, low-calorie papaya jam fortified with Gum Tragacanth and Chia Seed. This innovative approach aims to enhance the physicochemical quality of the jam while addressing health concerns associated with traditional high-sugar jams. The impact of Gum Tragacanth and Chia Seed on texture, nutritional contentand sensory attributes is comprehensively investigated. Methods: Various jam samples were formulated using gum tragacanth, chia seed, stevia, grapes juiceand KMS. Samples were stored in pre-sterilized glass jars at ambient temperature. Physico-chemical properties were assessed using AOAC methodology and organoleptic aspects were evaluated on a nine-point hedonic scale over six months. Result: Over storage, total soluble solids, titratable acidity, total sugars, reducing sugarsand textural attributes increased, while ascorbic acid content, pH and overall acceptability decreased. The jam sample with stevia @ 10 gm/kg + chia seeds @ 6.25%/kg + Potassium metabisulphite @ 100 mg/kg was considered the best, remaining stable for six months with minor changes. [ABSTRACT FROM AUTHOR]

Background: stevia and D-tagatose have shown a reduction in total calorie and carbohydrate intake as a substitute for sucrose, demonstrating a stabilizing effect on pH and bacterial proliferation. Objective: to evaluate the effect of D-tagatose, stevia and sucrose on salivary pH and bacterial activity in odontology students. Methodology: a controlled study of parallel and randomized groups with a single blind, whose sample considered three groups subjected to a mouthwash of D-tagatose (n = 10), stevia (n = 10) and sucrose (n = 10). These solutions were administered over 1 minute in a single 6.4 % concentrated dose. Data collection and analysis considered the recording of salivary pH 5 min before exposure to the sweetener, immediately after expulsion of the mouthwash and 15 min later, 30 min, 45 min and 48 hours. The counting of the final number of colony-forming units per mL (CFU/mL) was counted using the salivary samples obtained immediately after exposure of the sweetener together with the sample obtained 30 minutes later, with the cultures performed on agar plates. Results: D-tagatose, stevia and sucrose presented significant differences in total CFU/mL at 30 minutes (p < 0.001), while salivary pH showed significant differences at 48 hours after administration (p < 0.001). Conclusion: D-tagatose, stevia and sucrose present significant differences in total CFU/mL and salivary pH, these findings being a possible indication of a partial inhibitory effect on bacterial metabolism. [ABSTRACT FROM AUTHOR]

The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant changes in several physicochemical properties after 6 months storage. Fresh snacks were hard and crunchy, and the perception of consumers within liking categories was: HI: 43%, and IS: 72%. After storage HI snack showed higher acceptance by consumers (75% within liking categories) while IS snack showed a decrease in their acceptance (63% within disliking categories). The penalty analysis showed that the sensory shelf-life of both snacks would be limited by the changes produced in texture and color during storage. HI snack could reach six storage months, while IS would be stored up to 3 months. The use of diverse sweeteners allowed obtaining two different products which could be incorporated into a healthy diet. [ABSTRACT FROM AUTHOR]

The overconsumption of added sugars makes people vulnerable to a myriad of diseases. Several biochemical and developmental assays were performed in the current study to assess the effect of fructose on Drosophila melanogaster and to find substitutes for fructose by comparing it to well-known sweeteners. Drosophila was exposed separately to the same ratio of sugar 9.21% (w/v) of several types of sweeteners (sucrose, fructose, glucose syrup, high-fructose corn syrup and stevia). Results revealed that fructose might induce recombination, whereas stevia lacks genotoxic potential. No developmental delay, growth defects, or neurotoxic effects were recorded for any of the sweeteners. We also observed no striking differences in reactive oxygen species levels. Thus, stevia seems to be an alternative sweetener to fructose that can be consumed to reduce fructose-induced anomalies. [ABSTRACT FROM AUTHOR]

Summary: High‐fat‐and‐fructose diet (HFFD) is one of the causes of hyperlipidaemia (HLP), which could directly cause serious diseases that are harmful to human health. The phenolic composition of stevia extract (WeiKe) and its effect of different concentrations on glucose–lipid metabolism, oxidative stress, and intestinal microecology in hyperlipidaemia mice were investigated. The results showed that WeiKe could effectively inhibit the increase in body weight and blood glucose levels and regulate lipid metabolism. WeiKe repaired the gut morphology, promoted short‐chain fatty acid (SCFA) production, and improved food digestion and absorption. Furthermore, WeiKe reduced the Firmicutes/Bacteroidetes ratio and increased the relative abundance of Lactobacillus. These results suggested that stevia extract had a potential modulatory effect on HFFD‐induced HLP. [ABSTRACT FROM AUTHOR]

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Salinity poses a serious challenge for stevia cultivation to meet growing demand. This study investigates protective supplements for stevia grown under saline conditions. Seedlings were subjected to titanium dioxide nanoparticles (0, 150, and 300 ppm), putrescine (0 and 1 mM), and salt (0, 75, and 150 mM) in a factorial design. Morphological traits (plant height, leaf dry and fresh weight), photosynthetic pigments (chlorophyll a, b, total), proline content, soluble and glycoside sugars (rebaudioside A and stevioside), and antioxidant enzyme activity (catalase and peroxidase) were measured. Higher salt concentrations (150 mM NaCl) reduced plant height, leaf dry and fresh weight, and chlorophyll but increased proline, soluble and glycoside sugars, and antioxidant enzyme activity. Foliar applications of putrescine (1 mM) and TiO2 nanoparticles (150 and 300 ppm) mitigated salt stress by improving growth and physiological properties. Simultaneous application of putrescine (1 mM) and TiO2 nanoparticles (300 ppm) was most effective at enhancing secondary metabolite production, important for the pharmaceutical industry. This study demonstrates protective roles of putrescine and TiO2 nanoparticles for stevia cultivation under saline conditions. [ABSTRACT FROM AUTHOR]

Currently, different strategies, including the application of bio-fertilizers, are used to ameliorate the adverse effects posed by salinity stress as the major global problem in plants. Fish waste is suggested as a novel bio-fertilizer to mitigate the effects of biotic and abiotic stresses. In this investigation, an experiment was conducted to investigate the effects by applying different concentrations (0, 5, 10, and 15% (v/v)) of fish waste bio-fertilizer on stevia plants grown under salt stress conditions (0, 20, 40, and 60 mM of NaCl). Results showed that salinity negatively affected growth parameters, the photosynthetic pigments, the relative water content, and the chlorophyll fluorescence parameters while increased the activity of antioxidant enzymes, total phenol, hydrogen peroxide (H2O2), malondialdehyde (MDA), proline, and total carbohydrates compared with control samples. On the other hand, the application of fish waste bio-fertilizer mitigated the effects of salinity stress by enhancing growth and mitigating stress-relative markers, especially at the highest salinity level (60 mM). Overall, fish waste bio-fertilizer could be considered a sustainable, innovative approach for the alleviation of salinity stress effects in plants and, in addition, fish waste bio-fertilizer did not cause more salinity issues, at least with the applied doses and experiment time, which is an imperative aspect. [ABSTRACT FROM AUTHOR]

Aim: A functional food, herbal jam, developed using Phyllanthus emblica (Amla fruit), Moringa oliefera (Moringa) leaves powder and Stevia rebaudiana (natural sweetener) used as sugar replacer to make low caloric jam that can boost up immunity against COVID-19. Stevia present in the jam made it suitable for diabetic patients. Experimental: A control was developed by replacing stevia with sugar with same composition. The ratios of amla and moringa were altered and the best one was selected on the bases of sensory evaluation using 9-point headonic scale. The jams were characterized at different storage days to check the stability and nutritional composition by carrying proximate analysis and mean values were compared. Results: The energy value calculations showed significant difference between the control jam (sugar based) & optimized jam (stevia based). Sensory evaluation concludes high score value of sugar based jam. Microbial analysis was done using Total Plate Count (TPC) and Yeast Mold Count (YMC). Moreover, studies are required to improve the textural attributes of stevia based jam. [ABSTRACT FROM AUTHOR]

Background. Iron, zinc, copper, and chromium status is often disturbed in the course of metabolic diseases, including type 2 diabetes mellitus. This brings about alterations and abnormalities in the absorption, distribution, and excretion of certain elements and in turn, is responsible for further progression of the disease. This study aimed to evaluate the effects of a high-fat diet supplemented with a combination of steviol glycosides (stevioside or rebaudioside A), L-arginine (two levels), and chromium(III) (two levels) on trace element (Fe, Zn, Cu, Cr) content in the liver and kidneys of rats with induced type 2 diabetes. Materials and methods. The experiment was carried out on 110 rats, of which 100 were induced with mild type 2 diabetes with high-fat diet feeding and intraperitoneal streptozotocin injection. Afterward, the diabetic animals were divided into 10 groups and received either a high-fat diet, a high-fat diet with metformin (0.3%), or a high-fat diet supplemented with a combination of steviol glycosides (stevioside or rebaudioside A, 2.5%), L-arginine (2% or 4%), and chromium(III) (0.001% or 0.005%) for 6 weeks. The Fe, Zn, Cu, and Cr content in tissues was determined after microwave mineralization of samples and then using the atomic absorption spectroscopy (AAS) method. Results. Induced hyperglycemia disturbed several tissular trace element levels in the liver and kidneys of type 2 diabetic rats. Combined supplementary factors, such as the type of steviol glycoside or levels of either L-arginine and/or chromium(III), were able to mitigate some alterations of trace elements, while some particular combinations of experimental factors even increased certain trace elements content in the analyzed internal organs of rats. Conclusions. Mild hyperglycemia disturbs trace element (Zn, Cr) balance by shifting trace element concentrations in the critical organs (liver, kidneys) in type 2 diabetes rats. Supplementary agents can independently, or in certain combinations, mitigate some trace element alterations or even cause further changes in their concentrations in the liver or the kidneys. The metabolic significance of these alterations is not fully understood and warrants further studies. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of exopolysaccharide (EPS)-producing and non-EPS-producing culture varieties and the enriching of apricot pulp to the post-acidification process and microbiological, viscosity, antioxidant, and sensory properties of yogurt. Two groups of yogurts were produced in terms of culture variety. One of the yogurts in both groups was enriched with apricot pulp at a ratio of 10%. The natural sweetener, stevia, was added at a ratio of 0.1% to all yogurts. The lowest pH and highest acidity values were determined for the non-EPS sample produced without apricot pulp. The dry matter content of the yogurts was increased with whey protein powder. Between the yogurts produced with EPS-producing strains, the bacteria counts were higher for those enriched with apricot pulp. The highest Streptococcus thermophilus counts were determined for the sample produced with EPS-producing culture and apricot pulp at the beginning and end of the storage. Total phenolic content (TPC) was higher for the samples produced with conventional culture and enriched with apricot pulp. Similar results were observed in the antioxidant activity. Sensory attributes were considered taste, odor, appearance, texture, and overall acceptability. The yogurts produced with EPS-producing culture were preferred regarding taste, texture, and overall acceptability. [ABSTRACT FROM AUTHOR]

In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, and TSB 5) and sucrose (Sucrose 1, Sucrose 3, and Sucrose 5) for 1, 3, and 5 days, respectively. Stevia ferments showed higher DPPH and ABTS radical scavenging capacity compared to samples incubated with sucrose for 5 days, and all six ferments inhibited nitric oxide production in a concentration-dependent manner in LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids (including rubusoside, steviolbioside, and rebadioside derivatives), dulcoside A, and phlomisoside II, which are indicators of stevia, as well as five flavonoids, four phenolic acids, and four fatty acids. We also identified the microbial community during fermentation via the next-generation sequencing of the 16S rRNA gene for bacteria and the internal transcribed spacer (ITS) gene for fungi. The results showed that TSB 1 and Sucrose 1 ferments were dominated by the pathogens Enterococcus hirae (58.93%) and Cronobacter sakazakii (80.92%), while samples fermented for more than 3 days were pathogen-free and dominated by lactic acid bacteria such as Pediococcus stilesii (73.37%). Microbial community analysis using the ITS region showed that Saccharomycopsis fibuligera, classified as a yeast rather than a mold, dominated the stevia fermentation regardless of the fermentation duration. In particular, the microbial community of the fermentation with a sucrose solution was dominated by S. fibuligera by more than 99% throughout the fermentation periods of 1, 3, and 5 days. Finally, to apply the stevia ferments topically to human skin, skin irritation tests were performed on 30 volunteers. The results showed that the highly concentrated extracts (1 mg/mL) of all six stevia ferments were hypoallergenic. Taken together, these findings suggest that barley nuruk fermented from stevia leaves with a sucrose solution offers promise as a natural ingredient for use in functional foods and cosmetics. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of plant spacing on the growth, yield and chemical composition of stevia grown in Poland. The variable factor was spacings of 50 cm × 30 cm, 45 cm × 25 cm and 30 cm × 30 cm. Seedlings were planted during the first ten days of June, and the plant material was harvested between the 10th and 20th of September. In July and September, seedlings were subjected to biometric measurements, and plant samples were taken for chemical analyses. Plants grown at 50 cm × 30 cm spacing were characterised by an increased content of reducing sugars, nitrates, phosphorous, potassium and magnesium, but the yield of the herb and leaves was smallest. The greatest yield of the herb and leaves was found for the 30 cm × 30 and 45 cm × 25 cm spacings with the lowest mass of single plants. Leaves from plants grown in the 30 cm × 30 cm spacing were also characterised as having the greatest concentration of dry mass and phenolic compounds and the lowest concentration of phosphorus and magnesium. Spacing did not significantly affect the biometric parameters of the plants in July, but in September, a difference was observed in the lateral width and total number of shoots. Spacing did not affect the plant pigment contents in the leaves of stevia. [ABSTRACT FROM AUTHOR]

This study investigated the effects of dry yeast and licorice on the growth and morphology of Stevia rebaudiana. The field experiment on Stevia rebaudiana Bertoni under the wooden cover commenced in 2023 at the Department of Horticulture and Gardening Engineering, University of Tikrit, Iraq. Using three different amounts of ground licorice (0, 5, and 10 g) and three varied quantities of dry yeast (0, 2.5, and 5 g) became factors to assess the response of S. rebaudiana Bertoni to them. The highest ratios of plant height, number of leaves per plant, and leaf thickness had ratings at 55.20 cm, 729 leaves, and 0.370 mm, respectively. The results demonstrated that the treatments involving ground addition with licorice (10 g) were considerably superior. However, when adding the dry yeast to the ground up, the optimal ratios of the previously mentioned qualities rose to 87.04 cm, 737 leaves, and 0.620 mm, respectively. The results showed that the treatments significantly improved plant height, number of leaves, and a leaf’s thickness. The interaction between the dry yeast and licorice had the highest impact, resulting in a 97.50 cm plant height, 789 leaves, and 0.740 mm leaf thickness. These findings suggest that dry yeast and licorice combined can be eco-friendly fertilizers to promote Stevia growth. [ABSTRACT FROM AUTHOR]

Stevia is a natural sweetener producing plant that is calorie-free and antioxidant and non-carcinogenic. To avoid nutrient deficiencies, fertilization activities are carried out to provide nutrients in the soil. One of the fertilizers that can be used is organomineral. However, there is not enough information about the right dose ratio of organomineral fertilizers and inorganic fertilizers. This study was conducted to determine the effect of organomineral fertilizer in increasing the growth and yield of stevia compared to inorganic fertilizers and cow manure. The research was conducted from March to May 2023 in Dadaprejo Village, Junrejo District, Batu City, East Java. The research conducted using a Randomized Group Design (RAK) design with 9 treatment levels and 3 replications. The treatments used included P0 (Control), P1 (Organomineral 600 kg ha-1), P2 (Organomineral 1200 kg ha- 1), P3 (Organomineral 1800 kg ha-1), P4 (Organomineral 2400 kg ha-1), P5 (NPK 50 kg ha-1 + Urea 50 kg ha-1), P6 (NPK 100 kg ha-1 + Urea 100 kg ha-1), P7 (NPK 150 kg ha- 1 + Urea 150 kg ha-1), P8 (NPK 200 kg ha-1 + Urea 200 kg ha-1). The plant variables observed include plant height, number of leaves, leaf area, number of branches, fresh weight of leaves, dry weight of leaves, and sugar content. The observation data obtained analyzed using anova and continued with DMRT. The results showed that the P4 treatment (Organomineral 2400 kg ha-1) was able to increase the growth and yield of stevia plants higher than inorganic fertilizers and without fertilization, except for doses of NPK fertilizer 150 kg ha-1 + Urea 150 kg ha-1 and NPK 200 kg ha-1 + Urea 200 kg ha-1. Organomineral fertilizers with the highest doses produced sugar content 6.33% higher than without fertilization, so that organomineral fertilizers can be used to reduce the use of inorganic fertilizers to meet plant nutrient needs. [ABSTRACT FROM AUTHOR]

The utilization of saline water for irrigating plants in arid and semi-arid regions has become imperative because of the scarcity of water resources. Nevertheless, under salt stress conditions, plants undergo a multitude of variation, which result in delayed growth and adversely affect the plant metabolism. Adopting appropriate and sustainable strategies such as using bio-organic fertilizers from animal and plant waste or integrating microorganisms (symbiotic fungi), can improve plant resilience against salt stress. The purpose of this study was to elucidate the impact of arbuscular mycorrhizal fungus (AMF) Rhizophagus irregularis alone and/or combined with compost on growth, nutrient uptake, antioxidant activities, and photosynthesis-related performance of Stevia rebaudiana Bertoni under salt stress conditions. Salt stress negatively affected all studied parameters. However, the application of R. irregulare strain in a substrate amended with 5% compost is more effective in enhancing salt stress tolerance in stevia plants compared to the compost and AMF strain applied separately. The synergistic effect of the co-application of these two biofertilizers under salt stress resulted in increased stomatal conductance (276%), chlorophyll fluorescence (38%), antioxidant enzyme activities, and the uptake of K+ (78%), Ca2+ (117%), and P (149%). In conclusion, the application of compost combined with AMF may be a promising sustainable strategy for improving salt stress resistance in stevia. [ABSTRACT FROM AUTHOR]

Stevia rebaudiana Bertoni originated in South America, but has gained popularity due to the concentration of sweet steviol glycosides present in its leaves. Stevia is also currently grown on other continents in many countries characterised with warm climate. This research aimed to determine whether different irrigation practices might have a significant influence on the yield and composition of the leaves of stevia plants grown in Poland, in cooler climate than native regions for stevia plants. Stevia plants were grown with four different irrigation regimes: irrigation twice a week, irrigation once a week, irrigation only during times of the drought and not irrigated at all. It was determined that different irrigation regimes have substantial effects on the yield, biometric characteristics and chemical composition of stevia leaves, but none of the irrigation regimes were clearly supreme to the others. Yield of stevia plants that were irrigated once a week or only during the drought times was the highest (2.42–2.58 kg per square meter). Stevia plants that were not irrigated were characterised with the lowest height and lateral width (47.61 and 25.35 cm). Leaves of un-irrigated stevia contained the greatest dry mass content (30.47%) and highest concentration of phenolic compounds (337.88 mg per 100 g of fresh stevia leaves). Stevia plants that were irrigated once or twice a week were characterised with a lower concentration of chlorophylls or carotenoids at the time of the harvest (1.20–1.24 and 2.54–2.58 mg per gram of fresh stevia leaves), but stevia plants that were not irrigated contained a greater amount of chlorophyll and carotenoids (1.58 and 3.17 mg per gram of fresh stevia leaves). [ABSTRACT FROM AUTHOR]

Steviol glycosides (SGs) are natural sweeteners derived from stevia leaves, which have various applications in food and beverage products. The extraction efficiency of SGs depends on several factors, such as solvent type, solid to solvent ratio, centrifugal force, and temperature. This study aimed to compare the effects of different solvents (ethanol and water) and leaf moisture (dry and fresh) on the extraction efficiency of major steviol glycosides (SGs) of rebaudioside A (Reb A), stevioside (ST), and rebaudioside C (Reb C) in stevia (var. Levent 93) plant. A Box–Behnken design was used to optimise the extraction parameters for each extraction type. The results showed that ethanol was a more effective solvent than water, however, aqueous extraction was more environmentally friendly and low-cost, and could also yield high concentrations of SGs when fresh leaves were used. The major SGs had similar concentrations in ethanolic extraction, but Reb A was twice as high as ST in aqueous extraction. Reb C was influenced by the solid to solvent ratio in both extraction types, but more so in water extraction. Temperature had a positive effect on ST and Reb C in water extraction of fresh leaves, but not in water extraction of dry leaves or ethanolic extraction. The results of this study contribute to the optimisation of SGs extraction from stevia leaves and provide insights for future research on the effects of different solvents and extraction parameters on the quality and purity of SGs. [ABSTRACT FROM AUTHOR]

Background: Insulin exerts a crucial impact on glucose control, cellular growing, function, and metabolism. It is partially modulated by nutrients, especially as a response to the intake of foods, including carbohydrates. Moreover, insulin can exert an anorexigenic effect when inserted into the hypothalamus of the brain, in which a complex network of an appetite/hunger control system occurs. The current literature review aims at thoroughly summarizing and scrutinizing whether insulin release in response to glucose exposure may be a better choice to control body weight gain and related diseases compared to the use of sucrose substitutes (SSs) in combination with a long-term, well-balanced diet. Methods: This is a comprehensive literature review, which was performed through searching in-depth for the most accurate scientific databases and applying effective and relevant keywords. Results: The insulin action can be inserted into the hypothalamic orexigenic/anorexigenic complex system, activating several anorexigenic peptides, increasing the hedonic aspect of food intake, and effectively controlling the human body weight. In contrast, SSs appear not to affect the orexigenic/anorexigenic complex system, resulting in more cases of uncontrolled body weight maintenance while also increasing the risk of developing related diseases. Conclusions: Most evidence, mainly derived from in vitro and in vivo animal studies, has reinforced the insulin anorexigenic action in the hypothalamus of the brain. Simultaneously, most available clinical studies showed that SSs during a well-balanced diet either maintain or even increase body weight, which may indirectly be ascribed to the fact that they cannot cover the hedonic aspect of food intake. However, there is a strong demand for long-term longitudinal surveys to effectively specify the impact of SSs on human metabolic health. [ABSTRACT FROM AUTHOR]

In this study, bacterial growth, postbiotic short-chain fatty acids (SCFAs) formation, and gelation properties of sugar-free probiotic milk gels produced with stevia and inulin as a sugar replacer and synbiotic interactions were investigated with regard to prebiotic/bio-therapeutic potential and consumer preference. Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the manufacture of dietetic milk gels. The addition of stevia and inulin promoted the viability of bacteria and enhanced milk gel firmness throughout its shelf life. The activity of the probiotic bacteria was identified to be within the potential prebiotic effects (> 8.30 log10 cfu mL−1) in a food matrix. However, it was determined that especially stevia and stevia + inulin addition increased the survival rate of probiotic bacteria and in vitro total SCFA production with higher scores for consumers' preferences rather than with the addition of stevia alone. Yoghurts containing B. animalis subsp. lactis have improved the instrumental textural properties, whereas yoghurts containing L. acidophilus had higher scores for sensorial attributes. [ABSTRACT FROM AUTHOR]

Stevia rebaudiana Bertoni, a no-calorie natural sweetener, contains a plethora of polyphenols that exert antioxidant properties with potential medicinal significance. Due to the variety of functional groups, polyphenols exhibit varying solubility depending on the nature of the extraction solvents (water, organic, or their mixtures, defined further on as hydroalcoholic extracts). In the present study, we performed a systematic review, following PRISMA guidelines, and meta-analysis, synthesizing all available data from 45 articles encompassing 250 different studies. Our results showed that the total phenolic content (TPC) of hydroalcoholic and aqueous extracts presents higher values (64.77 and 63.73 mg GAE/g) compared to organic extracts (33.39). Total flavonoid content (TFC) was also higher in aqueous and hydroalcoholic extracts; meta-regression analysis revealed that outcomes in different measuring units (mg QE/g, mg CE/g, and mg RUE/g) do not present statistically significant differences and can be synthesized in meta-analysis. Using meta-regression analysis, we showed that outcomes from the chemical-based ABTS, FRAP, and ORAC antioxidant assays for the same extract type can be combined in meta-analysis because they do not differ statistically significantly. Meta-analysis of ABTS, FRAP, and ORAC assays outcomes revealed that the antioxidant activity profile of various extract types follows that of their phenolic and flavonoid content. Using regression meta-analysis, we also presented that outcomes from SOD, CAT, and POX enzymatic antioxidant assays are independent of the assay type (p-value = 0.905) and can be combined. Our study constitutes the first effort to quantitatively and statistically synthesize the research results of individual studies using all methods measuring the antioxidant activity of stevia leaf extracts. Our results, in light of evidence-based practice, uncover the need for a broadly accepted, unified, methodological strategy to perform antioxidant tests, and offer documentation that the use of ethanol:water 1:1 mixtures or pure water can more efficiently extract stevia antioxidant compounds. [ABSTRACT FROM AUTHOR]

Background: The aim of this study is to investigate the effect of endurance training with garlic and stevia supplementation on AgRP and α-MSH in the brain tissue of obese Wistar rats. Methods: 36 obese male Wistar rats fed with a high-fat diet (24 g fat, 24 g protein, and 41 g carbohydrate/100 g) were divided into six groups, including: 1) sham; 2) stevia supplementation; 3) garlic supplementation; 4) endurance training; 5) stevia supplementation plus endurance training, and 6) garlic supplementation plus endurance training. Moreover, 6 rats were included in the healthy control group to investigate the effects of obesity on the research variable. Training groups performed incremental endurance training for 15-50 minutes at a speed of 15-25 m/min, for eight weeks. Garlic and stevia supplements were added to the diet of the supplementation groups at a dose of 250 mg/kg. Results: Levels of AgRP in stevia supplementation group were significantly higher than endurance training (P=0.019) and endurance training plus stevia supplementation (P=0.018) groups. Levels of α-MSH in the garlic supplementation (P=0.001), endurance training (P=0.002), stevia supplementation plus endurance training (P=0.001), and garlic supplementation plus endurance training (P=0.001) groups were significantly higher than the sham group. In addition, in the endurance training plus stevia supplementation group, the levels were significantly higher than the stevia supplementation group (P=0.002). Conclusion: Endurance training plus garlic supplementation as well as endurance training plus stevia supplementation seem to play a synergistic role in appetite control protein; however, more studies on AgRP changes, following training and garlic and stevia supplementation are needed.

Abstract Stevia (Stevia rebaudiana Bertoni) is a natural sweetener plant that accumulates highly sweet steviol glycosides (SGs) especially in leaves. Stevia is native to humid areas and does not have a high tolerance to drought which is the most serious abiotic stress restricting its production worldwide. C2H2 zinc finger proteins (C2H2-ZFPs) are a group of well-known transcription factors that involves in various developmental, physiological and biochemical activities as well as in response to abiotic stresses. Here we analyzed C2H2-ZFP gene family in stevia and identified a total of 185 putative SrC2H2-ZF proteins from the genome sequence of S. rebaudiana. We further characterized the identified C2H2-ZF domains and their organization, additional domains and motifs and analyzed their physicochemical properties, localization and gene expression patterns. The cis-element analysis suggested multiple roles of SrC2H2-ZFPs in response to light, phytohormone, and abiotic stresses. In silico analysis revealed that the stevia C2H2-ZFP genes are interactively expressed in different tissues and developmental stages and some C2H2-ZFP genes are involved in response to drought stress. This study provides a background for future exploration of the functional, and regulatory aspects of the C2H2-ZFP gene family in S. rebaudiana.

This study investigates the enhancement of surface properties in TiO2-based coatings on the Ti-6Al-4V alloy through micro-arc oxidation (MAO), employing stevia sugar as a novel additive. By incorporating stevia sugar into acetate–glycerophosphate–tetraethoxysilane solutions used in MAO treatment, the porous morphology of TiO2-based oxide layers is regulated. The incorporation of stevia moderates plasma discharge intensity, facilitating the formation of a uniform silicon-rich structure characterized by reduced porosity and pore size. This effect is attributed to the interaction between stevia and tetraethyl orthosilicate (TEOS), which modifies the TEOS hydrolysis process, thereby enhancing structural uniformity and stability while concurrently reducing plasma discharge intensity. Additionally, theoretical calculations offer a valuable understanding of the reactivity and interactions of stevia, TEOS, and their complex during the MAO process, laying the groundwork for further research and optimization in this promising field. [ABSTRACT FROM AUTHOR]

Herbal infusions exhibit diverse pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antihypertensive, and antineurodegenerative activities, which can be attributed to the high content of phenolic compounds (e.g., caffeoylquinic acids (CQAs)). In this study, we used ultraperformance liquid chromatography to determine the content of CQAs in the methanolic extracts of model herbs, namely, yerba mate (Ilex paraguariensis), stevia (Stevia rebaudiana), and Indian camphorweed (Pluchea indica (L.) Less.). The results revealed that yerba mate had the highest total CQA content (108.05 ± 1.12 mg/g of dry weight). Furthermore, we evaluated the effect of brewing conditions and storage at 4 °C under dark and light conditions on the antioxidant property and total phenolic and CQA contents of a yerba mate infusion. The analysis of the yerba mate infusions prepared with different steeping times, dried leaf weights, and water temperatures revealed that the amount of extracted CQAs was maximized (∼175 mg/150 mL) when 6 g of dried leaves were steeped in hot water for 10 min. A total of 10-day refrigerated storage resulted in no significant changes in the antioxidant activity and total phenolic and CQA contents of an infusion kept in a brown container (dark). However, the antioxidant properties and total phenolic and CQA contents were negatively affected when kept in a clear container, suggesting the detrimental effect of light exposure. Our study provides practical recommendations for improving the preparation and storage of herbal infusions, thus catering to the needs of consumers, food scientists, and commercial producers. Moreover, it is the first study of the influence of light exposure on the content of crucial quality attributes within plant-based beverages. [ABSTRACT FROM AUTHOR]

Stevia rebaudiana Bertoni is a plant native to South America that has gathered much interest in recent decades thanks to diterpene glycosides, called steviosides, which it produces. These compounds are characterised by their sweetness, which is 250–300 times higher than saccharose, and they contain almost no caloric value. Stevia is currently also grown outside the South American continent, in various countries characterised by warm weather. This research aimed to determine whether it is viable to grow Stevia rebaudiana plants in Poland, a country characterised by a cooler climate than the native regions for stevia plants. Additionally, the impact of adding various dosages and forms of nitrogen fertiliser was analysed. It was determined that Stevia rebaudiana grown in Poland is characterised by a rather low concentration of steviosides, although proper nitrogen fertilisation can improve various characteristics of the grown plants. The addition of 100 kg or 150 kg of nitrogen per hectare of the field in the form of urea or ammonium nitrate increased the yield of the stevia plants. The stevioside content can be increased by applying fertilisation using 100 kg or 150 kg of nitrogen per hectare in the form of ammonium sulfate. The total yield of the stevia plants grown in Poland was lower than the yield typically recorded in warmer countries, and the low concentration of steviosides in the plant suggests that more research about growing Stevia rebaudiana in Poland would be needed to develop profitable methods of stevia cultivation. [ABSTRACT FROM AUTHOR]

The South American central Andes have a great richness of Asteraceae, where the genus Stevia (Eupatorieae, Piqueriinae) is also especially diverse. The taxonomy of Stevia species in the southern part of the central Andes pose a challenge because of the unclear delimitation among the species and overlap of morphological characters. Two species complexes were identified for the region comprising north Argentina and southern Bolivia. In this study, our objectives were to employ morphometric analyses to assess the delimitation of taxa within the Stevia alpina Griseb. and Stevia chamaedrys Griseb. complexes. We aimed to identify informative morphological characters and gain insight into the identity of species in each group. To accomplish this, we utilised cluster analysis, principal-component analysis, non-metric multidimensional scaling and univariate analyses to evaluate 37 morphological traits. In total, 200 specimens were examined, covering the entire geographic distribution of each species complex. We found support for the recognition of nine species: Stevia alpina, S. breviaristata Hook. & Arn., S. chamaedrys, S. mandonii Sch. Bip., S. mercedensis Hieron., S. minor Griseb., S. potrerensis Hieron., S. procumbens Hieron. and S. vaga Griseb. A new combination and status is proposed for S. tarijensis Hieron., incorporating it as a variety of S. mandonii, and S. centinelae Cabrera and S. crassicephala Cabrera are merged as synonyms under the name S. alpina. Two neotypes are designated for the names S. mercedensis and S. potrerensis. [ABSTRACT FROM AUTHOR]

Stevia plant has the potential for development as a source of natural sweeteners, a plant from South America and indigenous to Paraguay, has shown several advantages including the level of sweetness that reaches 100-200 the sweetness of sugar cane and low calorie also constituting a source of many substances with a nutritional effect on the human beings. Folk medicine of Indonesian indigenous tribes recommends it particularly as a substance strengthening the heart, the circulatory system and regulating blood pressure. It exhibits antibacterial, antifungal and anticaries properties. This stevia study aimed to educate people about the efficacy and safety of the stevia plant as a sweetener to replace sugar and medicines by diabetic patients as a part of Indonesia perspective the aims also to enrich information about the stevia plant which has the potential for development as a source of natural sweeteners, and as a medicine for diabetes with a bright prospects in the future. [ABSTRACT FROM AUTHOR]

This study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characteristics, melting behavior, water activity (aw), particle size distribution (PSD), and color. Textural, rheological, melting properties, and color of samples were analyzed after 1, 2, and 3 months of storage at 11°C. Nuclear magnetic resonance (NMR) relaxometry experiments were also performed to understand the interaction of new ingredients with oil. Replacement of sugar with inulin-stevia gave darker color, reduced Casson yield stress, and changed the textural parameters and melting profile of the samples depending on the level but did not create a remarkable effect on PSD and Casson plastic viscosity. Increasing inulin-stevia content yielded lower aw and higher T2a values indicating decreased mobility of water. Complete removal of sugar caused low spreadability. The results showed that an 80% replacement level yielded a product with similar textural parameters and fatmelting mouth feeling compared to control sample. Cocoa hazelnut spreads prepared with inulin and stevia showed good textural stability during storage. [ABSTRACT FROM AUTHOR]

BACKGROUND: It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple‐intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation–analysis of variance to investigate the differences between sensory attributes within different products and within different intakes. RESULTS: Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia‐sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used – that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type. CONCLUSION: The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Developing high nutritional value pregnant bar products as a source of different nutrients to support daily-consumed poor is considered a practical goal to increase pregnant crucial nutrient intake. This research aims to develop high nutritional snack bar as a complementary to support the nutrient requirements in pregnant women using a mixture of grains (chickpea and quinoa flours) along with wheat flour in addition to chia seeds, inulin, moringa leaves powder, anise, mastic and stevia. This study was conducted in two stages. Seven treatments of quinoa and chickpea flour levels in the ratio of (1:2) with wheat flour were produced. Proximate analysis, physical proprieties, color analysis, and sensory evaluation test were determined. This highly nutritional snack bar has larger contents of protein, fiber, lipids, and ash, as well as lower amounts of moisture and carbohydrate content compared to wheat flour control. Moreover, physical properties: snack bar samples' weight, diameter and thickness decreased as the concentration of chickpea and quinoa flours increased. The results of the color analysis showed that there were significant differences in lightness (L*), redness (a*), and yellowness (b*) values between the control and the seven snack bar treatments, which showed lower lightness (L*) and yellowness (b*) color values and higher redness (a*) color values. Regarding the sensory evaluation, the most accepted treatment was treatment 7, which had 47.5% wheat flour, 35% chickpea flour, and 17.5% quinoa flour. Developing a high-nutrient-value snack bar as a complementary source of nutrients to support and cover most pregnant women's nutrient requirements, maintaining necessary daily needs with controlled calorie intake and high quality and acceptability. [ABSTRACT FROM AUTHOR]

Stevia rebaudiana Bertoni belongs to Asteraceae family and is known for production of sweet glycosides, an alternative to sugar. The impact of Ethyl Methane Sulfonate (EMS) in developing new stevia mutants was carried out at Department of Horticulture University of Agricultural Sciences, GKVK, Bengaluru. Seeds of stevia cv. CIM-Madhu were collected and exposed at different durations of 1, 3 & 6 hrat 0.1 per cent, 0.2 per cent, 0.4 per cent, 0.6 per cent, 0.8 per cent and 1.0 per cent EMS concentrations to determine the LD50 value. Germination percentage of non-mutagenized seeds was maximum (70%) which was followed by 0.1 per cent concentration of EMS with 68 per cent germination and 2.86 per cent reduction over the control. Survival percentage was 93 per cent in control which was followed by 85 per cent at 0.1 per cent of EMS. Exposure of non-mutagenized seeds took minimum days for germination. However, as the EMS concentration increases, days taken for germination tend to get longer. Treatment with a 1.0 per cent EMS concentration exhibits the most pronounced delay in germination. LD50 a dose that causes 50 per cent mortality to the seeds was found at 0.8 per cent EMS concentration. After ascertaining LD50 value in both the treatments, mutation was induced to create variability for morphological and other desirable traits. [ABSTRACT FROM AUTHOR]

Stevia (Stevia rebaudiana Bertoni) is a natural sweetener plant that accumulates highly sweet steviol glycosides (SGs) especially in leaves. Stevia is native to humid areas and does not have a high tolerance to drought which is the most serious abiotic stress restricting its production worldwide. C2H2 zinc finger proteins (C2H2-ZFPs) are a group of well-known transcription factors that involves in various developmental, physiological and biochemical activities as well as in response to abiotic stresses. Here we analyzed C2H2-ZFP gene family in stevia and identified a total of 185 putative SrC2H2-ZF proteins from the genome sequence of S. rebaudiana. We further characterized the identified C2H2-ZF domains and their organization, additional domains and motifs and analyzed their physicochemical properties, localization and gene expression patterns. The cis-element analysis suggested multiple roles of SrC2H2-ZFPs in response to light, phytohormone, and abiotic stresses. In silico analysis revealed that the stevia C2H2-ZFP genes are interactively expressed in different tissues and developmental stages and some C2H2-ZFP genes are involved in response to drought stress. This study provides a background for future exploration of the functional, and regulatory aspects of the C2H2-ZFP gene family in S. rebaudiana. [ABSTRACT FROM AUTHOR]

In this study, low-sugar apple marmalade formulations were developed by partial replacement of sucrose with stevia and sucralose. Their rheological, textural, physicochemical properties and microstructures were evaluated. The concentration of sweeteners was found to have a significant effect on the physicochemical and rheological properties of the formulations. The hardness of marmalades decreased with addition of sweeteners. Herschel-Bulkley model was found to be the best model describing rheological behavior. The consistency index decreased with increasing sweeteners substitution, whereas the flow behavior index showed an increasing trend with the increase of the sweeteners content. Additionally, the microstructure of marmalades with sweetener substitution exhibited a porous structure in the gel network. The increase in sucralose concentration resulted in more surface deformation resulting in weaker gel formation than stevia. Marmalade prepared with 50% stevia substitution was found the best combination and resulted in good sensory properties like marmalade samples containing 500 g sugar. [ABSTRACT FROM AUTHOR]

Lighting conditions are an important controller of plant growth and development, and they affect secondary metabolite synthesis. In this research, we explored the effect of additional UV irradiation of various ranges in addition to the main one at PPFD 160 µmol m−2 s−1 on the accumulation of some secondary metabolites of stevia (Stevia rebaudiana Bertoni). The fresh weight of leaves was slightly higher under additional UV-A and UV-B irradiation compared with the control variant, and the leaf surface area was significantly larger, respectively, by 23.3 and 20.7% than in the control variant, while the rate of photosynthesis did not decrease. Plants under additional UV-B and UV-C irradiation were under the greatest light stress, as evidenced by a decrease in antioxidant capacity by an average of 30% compared to the control and UV-A. The total flavonoid content was significantly higher (by 74%) under UV-B irradiation. The highest concentration of steviol glycoside was observed during budding and flowering under UV-B and UV-C irradiation (by 13.2 and 11.3%, respectively). Analysis of hyperspectral images, chlorophyll fluorescence, and vegetation indices showed light stress increasing under UV-C irradiation, which caused an increase in the relative chlorophyll content, scorches, leaf morphology changes, a CO2 absorption rate decrease, and plant growth inhibition. UV-B irradiation can be used as an optimal type of irradiation based on a set of indicators. [ABSTRACT FROM AUTHOR]

Due to concern regarding the consumption of high amount of sugar in diet and role of diet in combating overweigh and related disease, the aim of present study was to optimize a reduced calorie probiotic chocolate milk formula with suitable physicochemical properties. The formula comprising inulin, stevia (Stevia rebaudiana Bertoni), chia (Salvia hispanica L.) seed gum (CSG), and whey protein concentrate (WPC) which optimized using Box-Behnken design (BBD) and then enriched with an encapsulated probiotic strain Lactobacillus acidophilus (DSM1643). The independent variables included inulin (2–8%), CSG (0.1–0.5 %), stevia (50–100 % replacement of sugar), and WPC (1–3%). The dependent variables were selected as viscosity, average particle size, sedimentation percentage, and general acceptance. Optimization done toward achieving the highest viscosity and general acceptance and the lowest sedimentation percentage and average particle size. The optimal conditions were found to be 7.99 % inulin, 70 % stevia, 0.34 % CSG, and 1 % WPC. Under these conditions, the viscosity, sedimentation percentage, average particle size, and general acceptance of the product were equal to 40.69 mPa s, 2.2 %, 434.221 nm, and 5.1, respectively. Next, the chocolate milk was enriched with at 109 CFU/g probiotic bacteria and evaluated. The probiotic strain was resistant to simulated gastrointestinal conditions and under this condition the free bacterial cells count declined by 8 logCFU/g while the encapsulated cells decreased approximate 3 logCFU/g. The bacteria count did not undergo a significant change until the 5th day of storage. The results showed that the inulin, stevia, CSG, and WPC at optimal concentrations and encapsulated probiotic bacteria could be simultaneously applied to produce a product with good properties. This formula could be considered as a new product with health improving properties, low calorie which is suitable for people suffering from diabetes and obesity.

Introduction Stevia rebaudiana, an indigenous plant of South America, is becoming increasingly popular because of its potent sweetness obtained from steviol glycosides, which are considerably sweeter than sucrose. Due to its low calorie content and this characteristic, Stevia is considered a favoured sugar alternative in a wide range of food products. In addition to being a substitute for sugar, Stevia provides a range of metabolic benefits. Studies have shown that extracts from this plant have antihypertensive and antihyperlipidemic qualities, can control blood glucose and insulin levels, enhance kidney function, and may have potential anticancer effects. The wide range of advantageous characteristics linked to Stevia highlights its promise as a subject for further exploration of its health-promoting effects. This article offers an analysis of scientific research and reliable sources, presenting the metabolic advantages and health impacts of steviol glycosides obtained from Stevia in the human body. Aim of the study This review aims to identify the metabolic benefits of Stevia rebaudiana on the human body. The main objective is to present its action as a component in the fight against obesity, diabetes, hypertension, dyslipidaemia and cancer cells. Material and method This article presents the current state of knowledge about the range of metabolic benefits of Stevia rebaudiana. Publications describing the effects of Stevia rebaudiana use on the metabolism and health of the human body were reviewed using the PubMed platform. The search included the keywords 'stevia', 'artificial sweetener', 'sugar substitute', 'obesity'.