Sensory-guided isolation and identification of new sweet-tasting dammarane-type saponins from Jiaogulan (Gynostemma pentaphyllum) herbal tea

The purpose of this study was to elucidate the chemical basis for the sweet property produced by Gynostemma pentaphyllum and find new natural high-potency (HP) sweeteners. Sixteen new compounds (gypenosides YN 1-16) were obtained by sensory-guided isolation and identification, in which fifteen of them were sweet-tasting constituents with sweetness intensities 10-100 times higher than that of sucrose evaluated by human sensory panel test. Their structures were established by 1D and 2D nuclear magnetic resonance spectra, mass spectros-copy, infrared spectroscopy, UV-visible spectroscopy, and chemical method. Gypenoside YN 4 was the sweetest compound with a concentration of 15.504 +/- 1.343 mg/kg, while gypenoside YN 12 has the highest concen-tration (1397.674 +/- 12.948 mg/kg), as shown by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Structure-activity relationship analysis implied that the compounds' sweetness intensity was associated with side-chain substitutions at C-20 or the number of glucosyl groups at C-3. These new plant-derived natural products may be potential natural sweeteners.

Automated summary

This study aimed to elucidate the chemical basis for the sweet property produced by Gynostemma pentaphyllum and discovered sixteen new compounds, with fifteen of them having sweetness intensities 10-100 times higher than sucrose. Gypenoside YN 4 was identified as the sweetest compound, while gypenoside YN 12 had the highest concentration. Structure-activity relationship analysis suggested that sweetness intensity was related to side-chain substitutions or the number of glucosyl groups.