• Natural Product Sciences
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• v.5 no.3
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• pp.151-153
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• 1999

(+)-Hernandulcin is a sweet bisabolane-type sesquiterpene first isolated from Lippia dulcis Trev. (Verbenaceae). This oily compound is 1000-1500 times sweeter than sucrose but with poor solubility in water. Microbial transformation was employed to improve its water solubility, and a variety of microorganisms were screened for their ability to convert (+)-hernandulcin to more polar metabolites. Scale-up fermentation with Glomerella cinguiata, a fungal strain, has resulted in the isolation of a more polar metabolite (2).

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.251.1-251.1
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• 2003

(+)-Hernandulcin and (+)-4${\beta}$-HYdroxyhernandulcin was isolated as a sweet bisabolane sesquiterpene constituent of the Mexican plant Lippia dulcis Trev. (Verbenaceae) and has shown to be 1,000-1,500 times as sweet as sucrose. Natural (+)-hernandulcin was nontoxic when administered orally to mice and it did not induce bacterial mutation. (omitted)

• Proceedings of the PSK Conference
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• 2001.10a
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• pp.234.1-234.1
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• 2001

• Proceedings of the PSK Conference
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• 2001.04a
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• pp.185.2-185.2
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• 2001

• Korean Journal of Pharmacognosy
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• v.22 no.1
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• pp.1-12
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• 1991

Nearly 50 highly sweet substances have been isolated and structurally characterized from green plants, and such compounds comprise mainly various types of terpenoids, flavonoids, and proteins. Among the sweet substances that have been studied as constituents of North and South American medicinal plants are the sesquiterpene, hernandulcin, the triterpene glycosides, abrusosides A-D, the steroidal saponins, polypodosides A and B, and the dihydroflavonol, dihydroquercetin-3-acetate. In addition, safety studies have been performed on the potently sweet substance, stevioside, from the 'sweet herb of Paraguay' (Stevia rebaudiana), a compound now produced on a commercial scale.