Mogroside

A mogroside is a triterpene glycoside of cucurbitane derivatives found in certain plants, such as the fruit of the gourd vine Siraitia grosvenorii (known as monkfruit or luohan guo).^[1][2] Mogrosides are extracted from S. grosvenorii and used in the manufacture of sugar substitutes.^[1][2]

Structural formula of mogroside 2 E

Mogrosides

Structural formula of mogroside V

Structural formula of mogroside VI

Mogrosides include:^{[1][2][failed verification][citation needed]}

• Mogrol
• Mogroside II A₁
• Mogroside II B
• 7-Oxomogroside II E
• 11-Oxomogroside A₁
• Mogroside III A₂
• 11-Deoxymogroside III
• 11-Oxomogroside IV A
• Mogroside V
• 7-Oxomogroside V
• 11-Oxo-mogroside V
• Mogroside VI
• Siamenoside I

The total content of mogrosides in Siraitia grosvenorii fruit is 3.8% with Mogroside V having the highest content (0.8% to 1.3% w/w).^[3]

Biosynthesis

One analysis of 200 candidate genes of Siraitia grosvenorii revealed five enzyme families involved in the synthesis of mogroside V: squalene epoxidases, triterpenoid synthases, epoxide hydrolases, cytochrome P450s, and UDP-glucosyltransferases.^[1] The metabolic pathway for mogroside biosynthesis involves an initial stage of fruit development when squalene is metabolized to di-glucosylated, tetra-hydroxycucurbitadienols, then during fruit maturation, branched glucosyl groups are added and catalyzed, leading to the sweet M4, M5, and M6 mogrosides.^[1]

Stability

Mogroside V appears to be heat stable in the range of 100 to 150 degrees Celsius for 4 hours and up to 8 hours in boiling water. It is stable at a pH of between 3 and 12 when stored from 2 to 8 degrees Celsius.^[4]

Uses

Some mogrosides are used in traditional Chinese medicine^[2] and some are extracted for manufacturing as sweeteners.^[1] Mogroside V extract from S. grosvenorii fruit is 250 times sweeter than sucrose,^[1] sold commercially in Norbu (sweetener).