Substancje słodzące pochodzenia naturalnego

Tadeusz Wolski^{1, 2}, Agnieszka Najda²

Summary
The investigation presented in this paper focuses on the search of substitutive sweetening substances. Such an aim results from excessive intake of saccharose which may lead to such diseases as arteriosclerosis or obesity and increase the number of patients suffering from diabetes. The substances responsible for the sweet taste can be divided into four groups: proteins, peptides, natural organic compounds and synthetic organic compounds. In the investigation, the mechanism of the sense of the sweet taste depending on its chemical structure was described. On the basis of our investigation it can be observed that the chemical structure of substances has vital influence on the intensity of the sweet taste. Thanks to the hypothesis about the possibility of making hydrogen bonds between adequate structures of the sweet substance and the centres of the taste receptor, there has been considerable progress in the explanation of the sense of sweet taste on molecular level. The aim of the investigations is to make a model or theory that will allow to predict the structure of the effective sweetening substance safe for the health of people.
The division of saccharids and sweetening substances included in this group were presented in this paper. Starch syrups and other syrups, their characteristics, importance and application were widely described. In the further part of our paper, the importance of sugars in the nourishment of people was thoroughly discussed. The relative sweetness of sweet substances as opposed to glucose and saccharose was also compared and described.
Maraculine, moneline, taumatine and its alluminium complex (i. e. taline) as natural substances belonging to plant proteins were discussed. Another huge group of natural sweetening substances are dihydrochalcon glycosides that can be obtained from nargenine. The relative sweetness of dihydrochalcons´ analogues is greater than that of saccharose (about 1000 to 2000 times). In the further part of our paper other natural sweetening substances as glicerisine (occurring in the roots of licorice ( Gliceriza glabla L.), stewioside (occurring in Stevia rebaudiana), osladine (occurring in the rhizome of ordinary fern) were described. Moreover, triterpene glycoside obtained from the fruit of the Chinese plant Mamordica grosvenori, hexahydrofluorendicarboxylic acid occurring in the resin of the Pinus species as well as chlorogene acid and cinarine having properties that can modify the taste. Phytodulcine, which occurs in the leaves of Hydrangea aerophylla, is considered the representative of natural isocumarins and is 200 up to 300 times sweeter than saccharose. Another compound is perilaltime which occurs in Perylla nankinensis and which, after the transformation of its aldehyde structure into aldoxime (E-periloaldoxime), remains 2000 times sweeter than saccharose.

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