In this study, reduction of sugar content in quince jam using stevia sweetener was evaluated. In order to optimize the formula and low-calorie quince jam production, three factors of pectin, STEVIOSIDE and sugar content at three levels were evaluated using response surface methodology (RSM) with design of D-Optimal. To evaluate the model and determine optimum points, the response of consistency was used. The effect of sugar and pectin on consistency was in quadratic and linear manner, respectively and also had an interactive effect on the consistency. According to the results, there was no significant difference between actual and predicted consistency and the optimized condition for jam production was 0.4% pectin, 0.27% STEVIOSIDE and 50% sugar. The results showed that the production of low-calorie jam using STEVIOSIDE by reducing the sugar content to 50% without any changes in its sensory properties was possible.

Background: STEVIOSIDE is a natural herbal sweetener extracted from Stevia rebaudiana. An in vitro study has proved the antibacterial efficacy of 0. 2% Stevia aqueous solution against Streptococcus mutans and Lactobacillus acidophilus, and the present study was conducted to clinically evaluate the efficacy of Stevia leaf extract and Stevia product on plaque pH, when compared with sucrose solution. Materials and Methods: A clinical trial was conducted among a sample of 22 undergraduate students who volunteered. After obtaining consent, students were instructed not to brush at night and not to use any mouth rinse during the course of the study. Baseline plaque pH was measured in situ using digital pH meter. Students were asked to rinse for 1 min with 0. 2% aqueous solution of Stevia leaf extract and plaque pH was measured in situ at 4 time points (5, 10, 15, and 30 min) after each rinse. After a washout period of 2 days, 10% sucrose and 1% Stevia product solutions were similarly tested. Statistical analysis was performed using analysis of variance (ANOVA) test and repeated measures ANOVA. Tukey’ s HSD test was used to obtain multiple comparisons. The level of significance was set to be at P < 0. 05. Results: At 5, 10, 15, and 30 min, a significant difference in mean plaque pH values was observed between three test solutions (P < 0. 000). Post hoc Tukey’ s HSD test showed that the difference in mean pH values between aqueous Stevia extract and sucrose and Stevia product and sucrose was highly significant (P < 0. 000). Conclusion: Stevia leaf extract and commercially available Stevia product did not significantly affect plaque pH values, implying that two solutions are non‑ fermentable and do not support bacterial survival.

STEVIOSIDE is a natural sweetener which is extracted from the leaves of Stevia Rebaudiana Bertoniplant that doesn't have the role of calorie cleansing and doesn't have the effect on increasing the level of blood glucose. The purpose of this research is to consider the possibility of dietary biscuit production during the substitution of STEVIOSIDE in three levels of 0%, 50%, and 100% with saccharose. The results showed that the substitution of STEVIOSIDE instead of sccharose hasn' t meaningful effect on the percentage of ash, fat and protein in biscuit but by increasing the percentage of STEVIOSIDE in biscuit formulation, it was discovered that the moisture and product pH will increase meaningfully, also the results of calorie calculation showed that the calorie content of product will decrease 13.3% when STEVIOSIDE was substituted with saccharose by increasing the percentage of STEVIOSIDE in biscuit formulation, the increasing of samples diameter and decreasing of diagonal and extension coefficient. The texture analysis of biscuit samples showed the decreasing of the hardness of product texture by increasing the percentage of STEVIOSIDE (p<0.05). The results of image processing showed the increase of parametes L* and b* and the decrease of parameter a* during sugar deletion. Finally, sensory evaluation results of three biscuit formulations indicated more acceptance of prepared sample of steviosid 50%. Totally, prepared biscuit by using STEVIOSIDE 50% can be introduced as the best sample.

Background: Dietary polyphenols, such as those found in green tea and red wine, are linked to antitumor activity. They are known to influence many signaling pathways epigenetically within the human body. In this regard, CPUK02 (15-Oxosteviol benzyl ester) is a new ent-kaurenoid derivative of STEVIOSIDE and exhibits strong anti-cancer activityin vitro and in vivo. Nowadays, the role of epigenetics in cancer has been the subject of intensive study and DNA methylation targeting represents a relevant strategy for cancer treatment. There are no reports regarding the effects of CPUK02 on epigenetic alterations in colorectal cancer cell line. This study was an attempt to compare CPUK02 with 5-AZA as DNMT inhibitor agent and evaluate whether it can induce its anti-cancer effects via altering the level of DNMT3b mRNA, MGMT and SFRP2 methylation pattern in HCT 116 cell line.Methods: To evaluate DNMT3b expression, DNMT3B mRNA levels in HCT116 CRC cell line were quantified by real-time reverse-transcriptase Polymerase Chain Reaction (PCR) assay after 24hr of incubation time with CPUK02 and 5-AZA. In addition, the methylation patterns of 2 CpG islands in this cell line were examined by methylationspecific PCR methods.Results: CPUK02 surprisingly, decreased the DNMT3b mRNA level. The average expression levels of DNMT3b in HCT116 treated with CPUK02 and 5-AZA relative to the GAPDH expression level in control were 0.16 and 0.5%, respectively. Furthermore, CPUK02 could decrease the methylated allele of MGMT and SFRP2 genes in HCT 116 after 24hr.Conclusion: In this study, positive correlation was found between mRNA expression of DNMT3b and gene promoter hypermethylation after treatment with CPUK02 and 5-AZA. Our data confirmed that CPUK02 like 5-AZA exhibits demethylating properties.

Gummy candies are popular foodstuffs among consumers that despairingly suffer from two primary concerns of low nutritional value and high sugar contents. This study mainly tried to shed light on the possibility of producing functional and diet gummy candy by exploiting gelatin, various inulins (TEX and CLR), and STEVIOSIDE (biosweetner), especially targeting consumers with obesity and diabetes epidemics. Six different concentrations (1, 2, 3, 4, 5, and 6 percent) of TEX (in combination with 9, 8, 7, 6, 5, and 4 percent of gelatin, respectively) and five concentrations (1, 2, 3, 4, and 5 percent) of CLR (in combination with 9, 8, 7, 6, and 5 percent of gelatin, respectively) were employed. In final formulation, sugar was completely eliminated and a fixed content of STEVIOSIDE was supplanted. The empirical results lend credibility on the fact that gelatin cannot be supplanted by inulin completely. Based on our preliminary experiments, 17 different gummy candy formulations were produced and their extensibility (using texture profile analyser), sensory evaluation, and moisture content were investigated. In terms of mechanical properties, results showed the amounts of peak load, work, and final load measures reduced conspicuously in the sample which was made up of inulin and sucrose as well as the one with inulin and STEVIOSIDE. Nevertheless, no significant difference was observed in deformation at peak load in comparison to conventional one. Furthermore, regarding sensory evaluation, the sample associated with 4g gelatin, 6g inulin (TEX), and 35g sucrose as well as the sample with 6.4g gelatin, 10g inulin (TEX), and 0.1 g STEVIOSIDE (when subject to oven for 12 hours) achieved the highest acceptance. Therefore, the results were optimistic harbingers of introducing a novel gummy candy that not only was health-friendly product but also enticed consumers’ pleasures.

Stevia rebaudiana is an important medicinal plant that is used by people with diabetes because of its steviol glycosides such as STEVIOSIDE and rebaudioside A. Considering the limitation of seed production in this plant and the time-consuming nature of its propagation by stem cuttings, the use of a hairy root culture can be a suitable strategy for the production of these compounds. In this study, after the production of hairy roots by Agrobacterium rhizogenes strain ATCC15834 and their proliferation, different concentrations of methyl jasmonate (0, 50, 100, 150, and 200 µM) and salicylic acid (0, 30, 60, 90, and 120 mg/L) were applied and sampling was done at different times (24, 48, 72, and 96 h). The use of 100 μM methyl jasmonate for 48 h resulted in the accumulation of 47.31 mg/g DW, the production of 134.30 mg/L STEVIOSIDE, the accumulation of 45.11 mg/g DW, and the production of 128.41 mg/L rebaudioside A and the use of 200 μM caused the accumulation of 45.56 mg/g DW and production of 120.47 mg/L rebaudioside A. While, among the different concentrations of salicylic acid, only the use of 90 mg/L for 72 h increased the accumulation of rebaudioside A (68.36 mg/g DW), and the other concentrations had a negative effect on the accumulation and production of STEVIOSIDE and rebaudioside A. In conclusion, these findings showed that methyl jasmonate and salicylic acid can inhibit the growth of hairy roots and instead enhance the accumulation and production of STEVIOSIDE and rebaudioside A.