Posted on 07/22/2025 11:52:50 PM PDT by tired&retired
"... stevia leaf extract fermented with L. plantarum SN13T, which contains CAME, may serve as a promising candidate for pancreatic cancer treatment."
Stevia (Stevia rebaudiana Bertoni) is a perennial herb widely utilized in the food and pharmaceutical industries, valued not only for its intense natural sweetness but also for its potential health-promoting properties. In addition to steviol glycosides, stevia leaves are rich in flavonoids and phenolic compounds, which exhibit various biological activities, including antioxidant, anti-inflammatory, antihypertensive, and anticancer effects.
While purified steviol glycosides and their derivatives (e.g., stevioside, isosteviol) have demonstrated cytotoxic and antiproliferative activities against several cancer cell lines, extracts from the stevia leaf also exhibit similar, though less potent, anticancer effects.
To enhance the pharmacological efficacy of natural plant extracts, microbial biotransformation has emerged as a promising strategy. This process utilizes microbial enzymes and coenzymes to structurally modify plant-derived compounds—via hydrolysis, acylation, dehydrogenation, and other reactions—generating secondary metabolites with improved bioactivity.
Our research team has isolated over 1200 plant-derived LAB strains from fruits, vegetables, flowers, and medicinal plants and evaluated their health benefits. In this study, we investigated the ability of L. plantarum SN13T, a strain isolated from banana leaves, to enhance the antioxidant and anticancer activities of stevia leaf extract through fermentation. By comparing fermented and non-fermented extracts, we aimed to identify the key compounds responsible for any observed enhancement in bioactivity and provide a new approach to improving the efficacy of herbal medicine in cancer prevention and therapy.
(Excerpt) Read more at share.google ...
Scientists Supercharge Sugar Substitute – And It Starts Killing Cancer
https://scitechdaily.com/scientists-supercharge-sugar-substitute-and-it-starts-killing-cancer/
The ironic coincidence is that I just began growing and using stevia as a sugar replacement this year. Stevia is 50 to 300 times sweeter than sugar.
It is a plant from South America that is just beginning to be grown as a farm crop in the USA.
“Scientists at Hiroshima University found that when stevia extract is fermented using bacteria sourced from banana leaves, it becomes capable of killing pancreatic cancer cells without damaging healthy kidney cells.”
There are several Stevia plant strains. I grow and use the Bertoni strain as it is far sweeter.
If I put more than about 1/8 tsp. in my coffee, it is too sweet to drink.
Interesting. I stopped using Stevia in lieu of sugar years ago (pre covid era) because “it causes cancer”.
I guess it’s all in who’s selling it.
Wow.
Does the patient STILL get a migraine from it?
I - and a double handful of my “headache patients” - all get severe migraines after eating Stevia.
Yeah, yeah, I know, Stevia is “natural,” well, so too is Foxglove, Hemlock, Oleander and Castor beans.
I think I remember reading how there’s a store bought version that’s cut with a dangerous filler chemical.
I’m growing some too to dry and process to powder, but this article talks about fermenting it. How do you ferment it?
I found this from AI
How Do You Ferment Stevia?
Fermenting stevia is a fascinating area, especially with recent research highlighting its potential benefits beyond just sweetness. Here’s a breakdown of how it’s done, both on a research/industrial level and what you might encounter in terms of home applications:
Why Ferment Stevia?
* Enhanced Bioactivity: Recent studies, particularly from Hiroshima University, show that fermenting stevia with specific bacteria (like Lactobacillus plantarum SN13T from banana leaves) can significantly enhance its beneficial properties. This fermentation process can create new bioactive compounds (like chlorogenic acid methyl ester - CAME) that have shown promising anti-cancer and antioxidant effects, even surpassing non-fermented stevia extract.
* Improved Flavor Profile: Traditional stevia extracts can sometimes have a bitter aftertaste. Fermentation, especially lactic acid fermentation, can help eliminate or reduce these off-flavors, resulting in a purer and more pleasant sweet taste.
* Production of Specific Steviol Glycosides: Some industrial processes use fermentation with genetically modified microorganisms to produce specific steviol glycosides, like Rebaudioside M (Reb M) and Rebaudioside D (Reb D), which are highly sought after for their superior taste profile and are found in smaller quantities in the stevia plant itself.
How Stevia is Fermented (General Principles and Research Methods):
* Raw Material Preparation: This typically involves taking fresh or dried stevia leaves. For some methods, the leaves are processed similar to green tea (e.g., curing, drying), and then crushed into a powder.
* Lixiviation (Extraction): The stevia material is leached with hot water to extract the steviol glycosides. The ratio of stevia powder to water and the temperature and duration of this leaching process can vary. The resulting filtrate is collected.
* Sterilization: The stevia extract is often sterilized (e.g., at high temperatures for a short period) to eliminate unwanted microorganisms and create a clean environment for the inoculated bacteria.
* Inoculation with Starter Culture: This is the crucial step for fermentation.
* Lactic Acid Bacteria: For enhanced bioactivity and flavor improvement, specific strains of lactic acid bacteria (e.g., Lactobacillus plantarum SN13T) are inoculated into the stevia extract.
* Genetically Modified Microorganisms: In industrial settings, genetically modified yeast or other microorganisms are used. These microbes are engineered to consume simple sugars and produce desired steviol glycosides like Reb M.
* Fermentation: The inoculated mixture is incubated under controlled conditions (temperature, oxygen levels, duration). For example, research on anti-cancer properties found optimal fermentation at 37°C for 72 hours, in an oxygen-free environment.
* Concentration and Purification (Industrial): After fermentation, the product may be concentrated (e.g., to create a concentrated juice) and further purified to isolate the desired compounds. The microorganisms or enzymes used in the process are removed from the final product.
Fermenting Stevia at Home:
While the complex industrial and research-level fermentation of stevia for specific glycosides or anti-cancer compounds isn’t feasible for a home setting, you can engage in simpler forms of “fermented” stevia or use it in fermented products.
* Water-Fermented Stevia Extract (Herbal Infusion): Some home methods involve steeping dried stevia leaves in water for an extended period, sometimes with a cloth cover to allow for some natural fermentation (though this is more of an infusion with potential wild fermentation rather than controlled microbial conversion of steviol glycosides).
* Process: Heat water to just under boiling, add dried stevia herb to a jar, pour hot water over it, stir, cover with a cloth, and leave at room temperature for a few hours, then refrigerate for a day or two before straining.
* Note: This might yield a less bitter extract than some commercial products, but it’s not truly transforming the steviol glycosides in the same way as specialized bacterial fermentation.
* Stevia in Fermented Beverages: Stevia itself, especially pure steviol glycosides, is generally not fermentable by common yeast and bacteria because it lacks calories (sugars) for them to consume.
* If you’re making a fermented beverage (like kombucha, water kefir, or ginger ale) and want to sweeten it without adding fermentable sugars, you can often add stevia after the primary fermentation is complete. This allows the microbes to consume the original sugar, and then you can adjust the sweetness to your liking with stevia without restarting fermentation.
* Some experiments show that if you try to ferment with stevia as the sole sweetener, it may fail, and mold could even form because the microorganisms don’t have a food source.
Important Considerations:
* Purity: For home use, sourcing good quality, pure stevia (dried leaves or high-purity extract) is important.
* Safety: When attempting any home fermentation, ensure proper sanitation to prevent the growth of undesirable microorganisms.
* Expectations: Home fermentation of stevia will not yield the same specific bioactive compounds or highly purified steviol glycosides as specialized industrial or research processes. The primary benefit for home users might be a slightly improved taste profile or using stevia as a non-fermentable sweetener in other fermented products.
If you’re interested in the advanced, beneficial fermentation of stevia, that is primarily happening in scientific research and industrial production. For home use, focus on making extracts or using it in conjunction with other fermented foods.
This is not the permanent studio from Don Anna leaves as indicated in the article, but I found this:
Fermented stevia, specifically Reb M, is available from various suppliers, including Cargill (as EverSweet) and Amyris (as RealSweet™ Reb M). These companies use fermentation to produce Reb M, a highly desirable and sweet component of the stevia plant, offering a more sustainable and cost-effective alternative to traditional stevia extraction.
That’s only in California and I don’t live in California. LOL..
Seriously, it’s the exact opposite.
“Concerns about stevia and cancer may stem from research that showed a slight genetic toxicity in high amounts.
In a 2002 study, a high level of steviol was shown to have a weak mutagenic activity. The amount was equivalent to what one might use in 3,000 cups of coffee. In ordinary amounts, the genetic toxicity of stevia “can be regarded as negligible and safe,” wrote the study authors.
According to the American Cancer SocietyTrusted Source, stevia appears to be safe when used in moderation.”
My expectation is that the headaches were caused by sugar withdrawal.
I’m also taking DAO Enzyme and that appears to eliminate any brain inflamation and headaches.
I’m researching this further.
That is correct. Most stevia is cut with Erythritol. That is known to cause cancer.
The Erythritol could be the cause of the headaches mentioned above.
Hmm. Never got a headache from it.
Wonder if its like a Cilantro thing, where for a percentage of people it tastes like soap.
Bkmrk
Stevia and Cilantro are not related genetically, but they both produce aldehydes. It is thought that this might be what causes the headaches and the soap taste that some people encounter with either.
I don’t find it sweeterthan sugar, but it’s close to sugar. Problem is the bitterness. I use it but only for baking and not for direct eating like sweetening strawberries.
Interesting :)
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