+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Sweet and taste-modifying proteins: a review

Sweet and taste-modifying proteins: a review

Nutrition Research 16(9): 1619-1630

The search for non-carbohydrate sweeteners from natural sources has led to the discovery of many intensely sweet-tasting substances. The occurrence of sweet-tasting proteins such as thaumatin, monellin, mabinlin and pentadin in the pulp of fruits of various rain forest species has provided a new approach to the potential treatment of diabetes, obesity and other metabolic disorders. These proteins can also be used as low calorie sweeteners to enhance and modify the taste of existing foods. Thaumatin is currently commercially available as a sweetener, flavor enhancer, additive to pharmaceuticals, chewing gum and animal feeds. It can also be secreted extracellularly by genetic modification of the yeast Saccharomyces cerevisiae. The taste-modifying proteins, miraculin and curculin, can be utilized in controlling the palatability of foods or in the development of new food products. This review discusses some properties of sweet and taste-modifying proteins discovered to date.

(PDF emailed within 0-6 h: $19.90)

Accession: 002973930

Download citation: RISBibTeXText

DOI: 10.1016/0271-5317(96)00175-3

Related references

Recent advances of sweet-tasting proteins and taste-modifying protein. Xibei Zhiwu Xuebao 23(5): 815-821, 2003

Neoculin, a taste-modifying protein, is recognized by human sweet taste receptor. Neuroreport 17(12): 1241-1244, 2006

Molecular cloning of curculin, a novel taste-modifying protein with a sweet taste. Biochimica et biophysica acta: International journal of biochemistry and biophysics, 1130(2): 232-234, 1992

Non-acidic compounds induce the intense sweet taste of neoculin, a taste-modifying protein. Bioscience, Biotechnology, and Biochemistry 75(8): 1600-1602, 2012

Neoculin as a novel sweet protein with taste-modifying activity. Current Topics In Biotechnology, Volume 4: 82, 2008

Curculin exhibits sweet-tasting and taste-modifying activities through. 2007

Histological localization of the sweet taste receptor in rat taste buds by the use of gurmarin, a sweet taste-suppressing peptide. Archives of Histology and Cytology 57(5): 531-534, 1994

Activity and stability of a new sweet protein with taste-modifying action, curculin. Chemical Senses 20(2): 239-243, 1995

Structural Basis of pH Dependence of Neoculin, a Sweet Taste-Modifying Protein. Plos One 10(5): E0126921-E0126921, 2016

Recombinant curculin heterodimer exhibits taste-modifying and sweet-tasting activities. Febs Letters 573(1-3): 135-138, 2004

The importance of electrostatic potential in the interaction of sweet proteins with the sweet taste receptor. Journal of Molecular Biology 360(2): 448-456, 2006

Interactions of the sweet-tasting proteins thaumatin and lysozyme with the human sweet-taste receptor. Journal of Agricultural and Food Chemistry 57(13): 5884-5890, 2009

Curculin exhibits sweet-tasting and taste-modifying activities through its distinct molecular surfaces. Journal of Biological Chemistry 282(46): 33252-6, 2007

Molecular mechanism for taste-modifying activity of neoculin and development of its variant as a novel sweet protein. Tanpakushitsu Kakusan Koso. Protein, Nucleic Acid, Enzyme 54(7): 843-848, 2009

Curculin, a sweet-tasting and taste-modifying protein, is a non-functional mannose-binding lectin. Plant molecular biology 33(4): 691-698, 1997