What Is the Use of Luo Han Guo in the Food Field?

Luo Han Guo is a traditional medicinal plant in China that has been eaten for over 300 years in Guangxi. It is rich in vitamins C and E, fructose, essential amino acids, trace elements and other nutrients, as well as flavonoids, polysaccharides, glycosides and polyphenols and other active ingredients [1, 2]. Traditional medicine believes that Luo Han Guo can moisten the lungs to relieve coughs, cool the blood, and moisten the bowels to promote bowel movements. Modern pharmacological studies have confirmed that Luo Han Guo has pharmacological effects such as relieving coughs and phlegm, regulating the movement of the digestive tract, enhancing the body's immunity, anti-oxidation, protecting the liver, and inhibiting the cariogenicity of Streptococcus mutans [3].

Japanese scholar Takemoto Tsunematsu found that the main effect of Luo Han Guo on various diseases is the substance contained in the fruit, which is 300 times sweeter than granulated sugar – Luo Han Guo glycoside. Its scientific name is “cucurbitane triterpene”, which is one of the sweet substances in the triterpene family other than granulated sugar. Since the sweetness of Luo Han Guo is a non-sugar component, it can also be consumed by diabetics[4, 5]. China is the origin and only place of cultivation of Luo Han Guo, which is rich in renewable resources. The Ministry of Health and the Administration of Traditional Chinese Medicine have included it in the first batch of “species that are both food and medicine” and it is also widely used as an ideal natural sweetener [6]. As research on the functional components of Luo Han Guo continues to deepen, the scope of its application in health foods and food processing is also expanding.

1 Research on the functional properties of Luo Han Guo

1.1 Antioxidant effect

Whether extracted with water or ethanol, Luo Han Guo extract, Luo Han Guo saponin and Luo Han Guo saponin V all have strong scavenging activity against hydroxyl radicals and superoxide anion radicals. The scavenging effect gradually increases with the concentration of Luo Han Guo saponin, showing a certain dose-effect relationship [7-9].

1.2 Blood glucose regulation

Luohan fruit has long been used as a health food and sweetener. Research has shown that Luohan fruit powder and its extracts have no effect on the body weight, blood glucose or glucose tolerance of normal mice, but they have a preventive effect on the hyperglycemia of mice with streptozotocin diabetes, and there is a dose-effect relationship. Luohan fruit extract and Luohanin V have a significant effect on the secretion of insulin, and have a blood glucose regulating effect on diabetic patients, and has a preventive effect on type 2 diabetes; Luo Han Guo saponin extract can reduce free fatty acids in the blood serum, alleviate oxidative stress during the development of diabetes, reduce the damage to vascular endothelium, and reduce the occurrence of diabetic nephropathy [10-12].

1.3 Immunomodulatory effect

Mogroside IV has a positive regulatory effect on the cellular immune function of cyclophosphamide immunosuppressed mice. Luo Han Guo polysaccharide SPGS1 has a significant immunostimulatory effect on the body's cellular immunity, humoral immunity and nonspecific immunity [13-15].

1.4 Other medical functions

Li Shu, Li Peibo, et al. [16] used a Luo Han Guo water extract to conduct a cough suppression test, which showed that the extract significantly reduced the number of coughs caused by citric acid or capsaicin in guinea pigs and prolonged the cough latency period. It also suppressed the number of coughs caused by mechanical stimulation in guinea pigs, proving that the extract has a significant cough suppressant effect. Liu Ting and Wang Xuhua et al. [17] observed the effect of Luo Han Guo extract on the number of coughs and the cough latency period caused by concentrated ammonia water in mice. The results showed that Luo Han Guo saponin V exhibited certain antitussive, expectorant and antispasmodic activities, and is the main active ingredient of Luo Han Guo for relieving cough.

Xiao Gang and Wang Qin [18, 19] studied the protective effect of Luo Han Guo Mogroside V on acute liver injury, immune liver injury in mice and chronic liver injury in rats. They all effectively reduced the ALT and AST activities in the serum, significantly alleviated the degree of pathological changes in the liver tissue, and increased the SOD activity and decreased the MDA content in the homogenate of the liver tissue.

Chen Quanbin, Shen Zhongsu et al. [20] used water extraction and resin adsorption methods to extract the flavonoids of Luo Han Guo. The study showed that Luo Han Guo flavonoids can inhibit ADP-induced platelet aggregation in rats, significantly reduce the cholesterol and triglyceride levels in mice with hypercholesterolemia, increase the high-density lipoprotein cholesterol level, and prolong the clotting time of mice. It has certain pharmacological effects of anticoagulation and promoting blood circulation and resolving blood stasis.

Zhao Yan [21] studied the effects of monk fruit concentrate and monk fruit sweeteners on the growth, acid production, and adhesion of Streptococcus mutans, and compared them with sucrose, fructose, glucose, and xylitol to explore their anticaries effects as natural high-intensity sweeteners. The results showed that Luo Han Guo concentrated juice is a low-caries sucrose substitute, and in particular, Luo Han Guo sweeteners can be widely used as a health-conscious high-intensity sweetener.

Takao Kijima [22] explored the possibility of the anti-carcinogenic effect of moposide V, a glycoside contained in Luo Han Guo, on adult liver normal cultured cell lines in vitro, using the morphological changes of cells induced by NOR-1 as an indicator. The anticancer effect of Luo Han Guo sweetin V is the same as or stronger than that of stevioside.

2 Physical and chemical properties of Luo Han Guo

2.1 Stability

Luo Han Guo extract is very stable. Liu Fang, Chen Huiheng, et al. [23] stored Luo Han Guo concentrated juice at room temperature, refrigerated, and frozen for 180 days in three temperature zones and regularly measured changes in its biochemical composition. The results showed that the storage treatment in the three temperature zones had no significant effect on the pH value, absorbance value, and Luo Han Guo saponin V of the Luo Han Guo concentrate. He Chaowen, Zhu Xiaoyun, et al. [24] simulated food processing requirements and treated fresh Luo Han Guo with high temperature, boiling water, acid, alkali, ultraviolet light, and other conditions to determine the changes in total saponin content, Luo Han Guo V content, the sweetness and absorbance. The results showed that the content of the total saponin, the content of the sweet glycoside V, the sweetness, and the absorbance of the fresh Luo Han Guo fruit extract changed after being processed with high temperature, boiling water, acid, alkali, and ultraviolet light. The results showed that the Luo Han Guo fruit extract is quite stable under high temperature, acid, alkali, and ultraviolet light, and is especially suitable for processing in the food and pharmaceutical industries.

2.2 Glycemic index

Luo Han Guo extract has a low glycemic index. He Chaowen, Zhu Xiaoyun, et al. [25] studied the glycemic index of fresh Luo Han Guo fruit extract. The results showed that there was a very significant difference (p<0.01) between the highest and lowest blood glucose values within 2 hours of glucose administration, but there was no significant difference for fresh Luo Han Guo fruit extract. The GI value of fresh Luo Han Guo fruit extract was 32.94. This shows that Luo Han Guo has the characteristics of low postprandial blood glucose production and stable blood glucose, which helps to maintain stable postprandial blood glucose.

2.3 Safety

Luohanguo has a long history of consumption, and various experiments have also shown that Luohanguo is a safe and non-toxic substance. He Chaowen, Wen Jun, et al. [26] used fresh Luohanguo to treat mice by gavage at a dose of 24g/kg, and no other abnormal manifestations were observed, nor were any animals killed. Chen Yao and Fan Xiaobing et al. [27] conducted an acute toxicity experiment on Luo Han Guo sweeteners, and the oral dose of Luo Han Guo sweeteners was greater than 15g/kg; there was no significant effect on blood glucose in normal mice and diabetic mice. Su Xiaojian and Xu Qing et al. [28] found that the LD50 of Luo Han Guo sweetener when administered orally to mice was 10,000 mg/kg, and the Ames mutagenicity test result was negative. Luo Han Guo sweet 苷 3.0g/kg (equivalent to 250 times the human dose) was administered by gavage for 4 weeks, and there was no significant effect on the hematological indicators, liver, kidney, function, blood glucose and urinary sugar, or morphological changes in the heart, liver, kidney, lung, and spleen of the dog.

3 Luohanguo product development

3.1 Beverage development

3.1.1 Luohanguo compound beverage

Current data show that Chinese scientific researchers have made great achievements in Luohanguo beverages. In addition to traditional beverages such as Luohanguo powder and Luohanguo tea, research has been carried out on Luohanguo compound beverages. Yang Hongyuan [29] used fresh Luo Han Guo and kelp as raw materials, extracted the juice and added an appropriate amount of fresh lemon juice and β-cyclodextrin. The mixture was blended, sterilized, vacuum-concentrated, vacuum-dried, crushed, and sieved to produce a Luo Han Guo and kelp solid drink. Jia Dongying and Deng Jiayun [30] used Luo Han Guo and dates as the main ingredients, supplemented with honey, to make a nutritious beverage with excellent color, taste and aroma. Tan Yining [31] developed a Luo Han Guo walnut compound beverage with the ratio of Luo Han Guo juice: walnut juice = 1:2, mixed slurry 40%, honey 0.1%, and citric acid 0.1%. Ren Xian'e and Yang Feng et al. [32] used a ratio of 3:1 of Luo Han Guo to sweet tea, with a mixture of Luo Han Guo and sweet tea accounting for 50% of the beverage, 2% honey, 0.10% citric acid, and 0.05% salt to prepare a Luo Han Guo sweet tea compound low-sugar beverage. Yu Xin, Chen Yuejiao, et al. [33] prepared a natural Chinese medicinal health drink with a refreshing taste in the mouth, a sweet and full aftertaste, and the unique flavors of Hedyotis diffusa Willd. and Luo Han Guo by mixing Hedyotis diffusa Willd. extract, Luo Han Guo extract, citric acid, and vitamin C in a ratio of 100 ml: 15 ml: 0.1 g: 0.2 g. Qiu Hua and Chen Yu [34] used Luo Han Guo and black sesame as the main ingredients to develop a new type of children's health drink that is rich in iron, vegetable protein and functional factors, has a delicate taste, an aromatic smell and high stability.

3.1.2 Luo Han Guo low sugar drinks

In order to meet the demand for low-sugar drinks from more people (diabetics), in recent years, scientists and technicians have used the characteristics of Luo Han Guo, which is highly sweet and low in calories, to explore the development of low-sugar drinks. Huang Zhenguo [35] used Luo Han Guo, wolfberry and licorice, supplemented with beverage additives, to make a low-sugar, cola-type health drink. The drink contains 17 amino acids, trace elements zinc and selenium, and vitamin B2, and has a wide range of health benefits, such as nourishing the yin and lungs, strengthening the spleen and relieving summer heat, preventing aging and fighting fatigue. It is especially suitable for obese people and diabetics. Liu Guoling, Peng Shanshan, et al. [36] used Luo Han Guo, celery, and chrysanthemum as raw materials, and determined the optimal formula using an orthogonal test method as 1% Luo Han Guo, 5% celery, and 1% chrysanthemum. The total acid content of the beverage is 0.003 g/100 mL, the amino nitrogen content is 0.01 mg/100 mL, and the reducing sugar content is 0.001%, which is suitable for people with diabetes.

3.1.3 Luohanguo vinegar drink

In recent years, scholars have also conducted research on Luo Han Guo vinegar drinks. For example, Teng Jianwen [37] used Luo Han Guo and plum vinegar as research objects, combined with honey, and used an orthogonal test design method to blend Luo Han Guo vinegar, developing a Luo Han Guo vinegar drink with a good flavor and health benefits.

3.1.4 Luo Han Guo milk (sour) milk

In addition to Luo Han Guo vinegar drinks, Luo Han Guo milk (sour) milk has also been developed using Luo Han Guo's low-calorie sweetness and ability to improve the taste of milk. For example, Bu Chunwen and Sun Jinfen [38] used Luo Han Guo extract, fermented lactic acid bacteria, cocci, and a thickening and gelling compound stabilizer to replace sucrose to make stirred yogurt. The mouthfeel, flavor and stability were all satisfactory, and it met the needs of consumers who follow a low-sugar, low-calorie diet. Liu Bo [39] used Luo Han Guo and fresh milk as the main ingredients to study the production process of low-sugar milk beverages. An orthogonal experiment was used to screen the optimal formula: 5 g of Luo Han Guo, 450 ml of fresh milk, 50 g of sucrose, 3.5 g of citric acid, 5 g of CMC, and an appropriate amount of auxiliary materials.

3.1.5 Luohanguo ice cream

Wang Shikuan and Guo Chunxiao[40] used Luohanguo juice as the main raw material and studied the production process of Luohanguo fermented milk ice cream using orthogonal experiments. The results showed that the optimal formula for Luo Han Guo fermented milk ice cream was 25% Luo Han Guo juice, 0.4% compound stabilizer, 14% erythritol, and 30% fermented milk. This resulted in an ice cream product with high nutritional value and a unique flavor that combined the characteristics of both yogurt and ice cream.

3.2 Food development

3.2.1 Luo Han Guo fermented wine

In the development of Luohanguo wine, Yue Zhe [41] used Luohanguo infusion to add sugars (which can be sucrose, glucose, fructose, malt) and a certain amount of bran (starch) for fermentation. The fermented filtrate was heat sterilized at 63 °C, then allowed to stand and mature in an airtight container for six months. It is then filtered through activated carbon, colored and flavored, and the finished Luohanguo fermented wine is ready. The product is light yellow in color, with an alcohol content of 12-16%, a pH of 3.4-3.6, an acidity of 1-2%, and a suitable sweetness. It has a unique sweet taste of Luohan fruit, is mellow and full-bodied, has a good flavor, and has medical effects such as relieving coughs, relieving asthma, and lowering cholesterol. It has no pungent or irritating taste and is suitable for people of all ages.

3.2.2 Luo Han Guo single crystal rock sugar

Luo Han Guo is a traditional Chinese medicinal food that is highly regarded both domestically and among overseas Chinese. Zeng Aiyuan [42] used Guangxi's abundant sucrose resources and unique Luo Han Guo resources to develop Luo Han Guo single crystal rock sugar. Monocrystalline Luohanguo rock sugar is made by a special process that preserves the natural substances of Luohanguo and uses modern scientific methods to make Luohanguo and rock sugar co-crystallize. It is shaped like amber, has a polyhedral shape, uniform crystal columns, a moderate sweetness, strong moisture resistance, and is pollution-free. In addition to being eaten directly as candy, it can also be used to make high-grade tonics.

3.2.3 Bread

Ma Yanguo and Chen Zhaolong [43] used a secondary fermentation method with a filling of Luo Han Guo extract to study Luo Han Guo bread. The product has a good taste, a loose internal structure, a strong sense of layering, and a strong Luo Han Guo flavor. It uses about 80% less sucrose than bread without Luo Han Guo extract, which reduces the degree of damage to the flavor substances.

3.2.3 Luo Han Guo pickles

Lin Yanwen [44] used stuffed mustard and carrots as raw materials, added Luo Han Guo water extract (3:2 ratio of vegetable liquid), and used the orthogonal experimental method to make kimchi. Combining the number of lactic acid bacteria in kimchi and the time to maintain a high bacterial count, the optimal process conditions were determined to be: 4% Luo Han Guo water extract, 4% salt concentration, 1% sugar concentration, 3% inoculum, fermentation temperature 30℃, fermentation time 5d. Based on these conditions, a new type of pickled health food with the effects of quenching summer thirst, clearing away heat and detoxifying, relieving coughs and resolving phlegm was developed.

3.2.4 Luo Han Guo low glycemic index nutritional powder

Low glycemic index nutritional foods are an excellent food for diabetics and obese people that combine nutrition and health care, and are widely used in international food research and development. He Weiping, Zhu Xiaoyun et al. [45] studied a low GI nutritional powder made from Luo Han Guo, with GI values of 53.30 for the middle-aged and elderly, 54.45 for women, and 53.67 for children. Its main nutrient content is similar to that of milk powder, but the calorie value and carbohydrates are lower than whole milk powder, and the dietary fiber (soluble and insoluble) content is relatively high. In addition, it contains a variety of active ingredients with nutritional benefits from Luo Han Guo. It is not only a low-glycemic-index food, but also a health product that can regulate and stabilize blood sugar.

3.2.5 Luo Han Guo fat-lowering and weight-loss food

The sweetness of Luo Han Guo is not derived from sugars, but it is about 300 times sweeter than sucrose, so it can be used as a dietary sweetener to completely eliminate sugar intake. As long as sugar intake is controlled, subcutaneous fat assimilation can be inhibited, and the removal of subcutaneous fat can be promoted to achieve weight loss. Zhu Xiaoyun and He Weiping [46] conducted research on Luo Han Guo lipid-lowering and weight-loss food, and used male rats as experimental subjects for lipid-lowering and weight-loss tests. The results showed that after 28 days of eating the same amount of food, Luo Han Guo fat-lowering and weight-loss products resulted in a 11.9% weight loss compared to the control group, a 35.7% reduction in body fat, a 38.9% decrease in serum triglycerides TC, a 21.2% decrease in total cholesterol TG, and a 37.8% decrease in low-density lipoprotein cholesterol LDL-C.

4 Research outlook

The main food application of Luo Han Guo in China is to use its high sweetness to replace some other sweeteners in the production of various foods. With the research in recent years on the antioxidant effect of Luo Han Guo in scavenging free radicals, its effect in regulating blood sugar, its immunomodulatory effect and other medical functions, its functional effects have attracted increasing attention. In the future, the development of Luohanguo food should focus on the functional properties of Luohanguo, developing sugar-free sweet drinks, anti-diabetes foods, anti-caries foods for children, anti-aging foods, anti-constipation foods, lipid-lowering and weight-loss foods, and foods with a low glycemic index. The application of Luohanguo should be developed from traditional foods to functional and healthy new foods. We believe that with the continuous deepening of basic research and product development on Luo Han Guo, and the continuous improvement of people's awareness of their own health, this unique dual-purpose medicinal and edible resource will surely find new healthy applications in people's daily lives.

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