Glycyrrhetic acid 3-O-mono-beta-D-glucuronide
Glycyrrhetic acid 3-O-mono-beta-D-glucuronide is a potent sweetener (relative sweetness to sucrose: x 941).
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
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The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Microbial Production of Glycyrrhetic Acid 3--Mono--D-Glucuronide from Glycyrrhizin by MG-27[Reference:
WebLink]
METHODS AND RESULTS:
It was found that MG-27, a yeast isolated from soil, selectively hydrolyzed the terminal -glucuronyl linkage of glycyrrhizin (1) to yield glycyrrhetic acid 3--mono---glucuronide (Glycyrrhetic acid 3-O-mono-beta-D-glucuronide,MGGR, 3), a potent sweetener (relative sweetness to sucrose: × 941). The conditions for cultivation of this yeast with the maximum hydrolytic activity as well as the reaction conditions of 1 with the cells for the maximum yield of 3 were investigated.
CONCLUSIONS:
Based on the results, strain MG-27 was cultivated with a medium composed of 1.0% 1, 1.0% glucose, 0.5% Polypepton, and 0.3% yeast extract at 28°C for 24h. The reaction of the resulting cells and 1 at pH 5.7 at 45°C for 48 h afforded 3 in a yield of 95%.
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