論文種別	原著(症例報告除く)
言語種別	英語
査読の有無	その他(不明)
表題	Raman Spectroscopic Authentication of Rebaudioside M: Discriminating Natural, Fermentation-Derived, and Enzymatically Bioconverted Stevia Sweeteners.
掲載誌名	正式名：Foods (Basel, Switzerland) 略　 称：Foods ISSNコード：23048158/23048158
掲載区分	国外
巻・号・頁	15(11),pp.1994
著者・共著者	Giuseppe Pezzotti, Akihiro Miyamoto, Takashi Yamashita, Isao Fujita, Akihiro Maeno, Wenliang Zhu, Manabu Nakagawa, Takuya Kobayashi
発行年月	2026/06
概要	Rebaudioside M (Reb M) is a high-value steviol glycoside responsible for the most desirable sensorial profile among stevia-derived sweeteners, owing to its intense sweetness and near absence of bitter aftertaste. However, its extremely low natural abundance in Stevia rebaudiana leaves has driven the development of alternative production strategies, including microbial fermentation and enzyme-assisted bioconversion. In this work, Raman spectroscopy is employed as a rapid, non-destructive, and label-free analytical tool to discriminate Reb M obtained from three distinct sources: (i) naturally occurring leaf extracts, (ii) fermentation-derived products, and (iii) enzymatically bioconverted products. Distinct vibrational fingerprints are identified that reflect differences in glycosylation patterns, residual steviol glycoside populations, matrix components, and process-related byproducts. The results demonstrate that Raman spectroscopy enables prompt authentication of Reb M origin and provides a powerful platform for real-time quality control. Importantly, the technique allows near-zero-cost screening, thus offering a decisive advantage over conventional chromatographic methods. These findings highlight Raman spectroscopy as a key method enabling a swift procedure for ensuring transparency, safety, and consistency in next-generation Stevia sweeteners.
DOI	10.3390/foods15111994
PMID	42279780