sweet protein

sweet protein

A protein (e.g., monellin or thaumatin) that binds specifically to taste receptors, evoking a sensation of sweetness up to 100,000 times sweeter than sugar on a molar basis.

Breeding plants to increase their sweetness has traditionally been empirical and based on increasing the sugar content, an approach that is often difficult, given the complexity of carbohydrate metabolism and the limited genetic palette of the plants being bred; genetic engineering of sweet proteins offers an alternative strategy for improving the flavour of edible plant products.

sweet protein

A protein–eg, monellin or thaumatin, that binds specifically to taste receptors, and evokes a sensation of sweetness 100,000 times > sugar on a molar basis. See Monellin, Thaumatin; Cf Artificial sweeteners, Aspartame, Cyclamates, Sweet herb.
References in periodicals archive ?
Recent attention has focused on three nascent natural alternative sweeteners: tagatose, derived from dairy; mogroside V, extracted from monk fruit; and brazzein, a sweet protein which comes from the oubli plant.
The 38 papers here cover structural studies of the sweetener receptor (including the genetic architecture of sweet taste, the detection of sweet stimuli and in vitro models), modeling of the sweetener receptor (including crystal structures of the sweet protein MNEI, molecular models and computational procedures), sweet taste transduction (including psychophysical studies, bitter-sweet interactions and the role of the taste buds), quantifying the reposes of sweet-sensitive taste bud cells, including perception and the acceptance of sweeteners), modulation of sweet-sensitive taste bud cell signaling, and advances in synthetic and natural non-calorie sweeteners.
It is a naturally occurring sweet protein and an enzyme that was first isolated as a sugar alternative by researchers at the University of Wisconsin.
This patent covers sweet proteins that are variants of brazzein, and nucleotide sequences capable of expressing them.
Brazzein is a super sweet protein extracted from the berries of the West African plant known as "Pentadiplandra Brazzeana".
They won four US patents on the protein between 1994 and 1998, isolating, sequencing and synthesising the DNA encoding for the production of the Brazzeana's sweet protein.
The sugar [content] is not that high; we guess that the sweet protein plays the same role as sugar," says Ming.
Brazzein's lysine-rich amino acid sequence bears little resemblance to those of other sweet proteins (SN: 5/19/90, p.
For example, sweet taste cells on the human tongue appear broadly tuned to recognize a number of compounds, including the sugars fructose, glucose and sucrose; several artificial sweeteners, such as saccharin (Sweet'N Low) and aspartame; and some amino acids and sweet proteins.
Artificial Sugars sweeteners D-amino acids Sweet proteins Examples: Examples: Examples: Examples: * sucrose * saccharin * D-alanine * monellin * fructose * aspartame * D-phenylalanine * curculin * glucose * neotame * D-serine * thaumatin * maltose * sucralose Found in: Found in: Found in: Found in: * aged cheese * serendipity * fruits * candy * aged meat berry * milk * breakfast * Curculigo * pasta bars latifolia * honey * canned berries fruits * Thaumatococcus * soft daniellii drinks berries SOURCE: J.
Sweet proteins neither introduce non-natural metabolites into the body nor disturb the balance of the amino acid pool.
Scientists already know the structures of two other sweet proteins, thaumatin and monellin (SN: 5/10/97, p.