Comparative in vitro Metabolism of Siamenoside I and Monk Fruit Extract

Siamenoside I, a cucurbitane glycoside 300 times sweeter than sucrose, is found in monk fruit (Siraitia grosvenorii). The triterpene glycosides in monk fruit, such as mogroside V, siamenoside I, and mogroside III, comprise around 1% of the fruit flesh. These mogrosides share a core structure, mogrol, with varying numbers of glucose units attached to carbon-3 of the cucurbitane backbone and/or carbon-24 of the triterpene side chain. Previous in vitro fecal homogenate metabolism and in vivo pharmacokinetic research indicated that mogrosides are deglycosylated to a common metabolite, the aglycone mogrol, by intestinal flora prior to absorption. This study was conducted using a purified siamenoside I produced via fermentation and a monk fruit extract in an in vitro human fecal homogenate system to confirm the deglycosylation of siamenoside I by intestinal microflora to the common metabolic intermediate, mogrol. The rates of deglycosylation of siamenoside I and monk fruit extract showed essentially complete metabolism to mogrol within 8 h at 0.2 mg/mL and 2 mg/mL for siamenoside I, and 8 h at 0.2 mg/mL and 16 h at 2 mg/mL for monk fruit extract, in both male and female pooled fecal homogenates with no apparent sex differences. Overall, no difference was observed in the deglycosylation rates of purified siamenoside I or siamenoside I present in monk fruit extract to the mogrol metabolite further confirming the deglycosylation of mogrosides in the lower gastrointestinal tract.