Patent classifications
C07H15/24
METHOD FOR THE ENRICHMENT OF REBAUDIOSIDE B AND/OR REBAUDIOSIDE D IN STEVIA-DERIVED GLYCOSIDE COMPOSITIONS USING ADSORB-DESORB CHROMATOGRAPHY WITH A MACROPOROUS NEUTRAL ADSORBENT RESIN
The invention relates to the use of adsorb/desorb chromatography to prepare enriched compositions comprising rebaudioside B and/or rebaudioside D. Compositions with enriched rebaudioside-B and/or rebaudioside-D components may be prepared from Stevia-derived glycoside compositions using an adsorb-desorb chromatography process where the stationary phase of the chromatography bed comprises a macroporous neutral adsorbent resin.
METHOD FOR THE ENRICHMENT OF REBAUDIOSIDE B AND/OR REBAUDIOSIDE D IN STEVIA-DERIVED GLYCOSIDE COMPOSITIONS USING ADSORB-DESORB CHROMATOGRAPHY WITH A MACROPOROUS NEUTRAL ADSORBENT RESIN
The invention relates to the use of adsorb/desorb chromatography to prepare enriched compositions comprising rebaudioside B and/or rebaudioside D. Compositions with enriched rebaudioside-B and/or rebaudioside-D components may be prepared from Stevia-derived glycoside compositions using an adsorb-desorb chromatography process where the stationary phase of the chromatography bed comprises a macroporous neutral adsorbent resin.
NON-CALORIC SWEETENER
Disclosed is a steviol glycoside referred to as rebaudioside D2. Rebaudioside D2 has five β-D-glucosyl units connected to the aglycone steviol. Also disclosed are methods for producing rebaudioside D2, a UDP-glycosyltransferase fusion enzyme, and methods for producing rebaudioside D and rebaudioside E.
NON-CALORIC SWEETENER
Disclosed is a steviol glycoside referred to as rebaudioside D2. Rebaudioside D2 has five β-D-glucosyl units connected to the aglycone steviol. Also disclosed are methods for producing rebaudioside D2, a UDP-glycosyltransferase fusion enzyme, and methods for producing rebaudioside D and rebaudioside E.
NON-CALORIC SWEETENERS AND METHODS FOR SYNTHESIZING
Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).
NON-CALORIC SWEETENERS AND METHODS FOR SYNTHESIZING
Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).
Mithramycin derivatives having increased selectivity and anti-cancer activity
Mithramycin (MTM) short side chain ketone (SK) derivatives and MTM short side chain diketone (SDK) derivatives are provided. The MTM SK and MTM SDK derivatives are useful for treatment of cancer or neuro-diseases associated with an aberrant erythroblast transformation-specific transcription factor. Unique MTM SK and MTM SDK derivatives have increased selectively toward ETS transcription factor.
Mithramycin derivatives having increased selectivity and anti-cancer activity
Mithramycin (MTM) short side chain ketone (SK) derivatives and MTM short side chain diketone (SDK) derivatives are provided. The MTM SK and MTM SDK derivatives are useful for treatment of cancer or neuro-diseases associated with an aberrant erythroblast transformation-specific transcription factor. Unique MTM SK and MTM SDK derivatives have increased selectively toward ETS transcription factor.
Compounds, compositions, and methods for coloring edible materials
The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange, or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange, or yellow.
Compounds, compositions, and methods for coloring edible materials
The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange, or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange, or yellow.