Chemostimulatory Protein: A New Type of Taste Stimulus

  title={Chemostimulatory Protein: A New Type of Taste Stimulus},
  author={R. H. Cagan},
  pages={32 - 35}
Three taste-active proteins have recently been discovered. It is proposed that two of these (monellin and thaumatin) should be classified as chemostimulatory proteins because of their sensory effect; these two proteins taste intensely sweet. The third protein (miraculin), a taste-modifier protein, changes the normal sour taste of acids to sweet. The taste-modifier protein, miraculin, occurs in the fruit of the tropical plant Synsepalum dulcificum. Though itself not sweet, it is able to change… Expand
Review Natural sweet macromolecules: how sweet proteins work
A few proteins, discovered mainly in tropical fruits, have a distinct sweet taste. These proteins have played an important role towards a molecular understand- ing of the mechanisms of taste. OwingExpand
Natural sweet macromolecules: how sweet proteins work
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  • Chemistry, Medicine
  • Cellular and Molecular Life Sciences CMLS
  • 2006
Modelling studies have shown that the single sweet taste receptor has multiple active sites and that the mechanism of interaction of sweet proteins is intrinsically different from that of small sweeteners. Expand
The chemistry and biochemistry of the sweetness of sugars.
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  • Chemistry, Medicine
  • Advances in carbohydrate chemistry and biochemistry
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This chapter discusses the early theories associated with and fundamental structural requirements for sweetness, and explains bitterness–sweetness relationships and discusses the sensory system and the peripheral mechanisms involved in taste perception. Expand
Conformational Changes of the Sweet Protein Monellin as Measured by Fluorescence Emission
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  • Chemistry, Medicine
  • Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine
  • 1985
The sweetness of monellin under these two types of denaturing conditions, temperature and pH, can be predicted by the fluorescence emission spectrum of the protein. Expand
Developments in biotechnological production of sweet proteins.
Information on the structure-sweetness relationship for these proteins would help not only in the clarification of the mechanism of interaction of sweet-tasting proteins with their receptors, but also in the design of more effective low-calorie sweeteners. Expand
Tropical plants with sweetening properties physiological and agronomic problems of protected cropping 2.Tha uma tococcus daniellii
Results from a collaborative research project directed towards the potential production of Thaumatococcus daniellii in protected cropping systems in the U.K. are described. Expand
Comparative gustatory responses in four species of gerbilline rodents
It was concluded that the stimulating potency of glucopyranoside is increased by an alpha linked substituent, as in sucrose, which is improbable that gustatory water responses play a role in the water balance of desert rodents. Expand
Conformational transitions of monellin, an intensely sweet protein.
  • B. Jirgensons
  • Chemistry, Medicine
  • Biochimica et biophysica acta
  • 1976
The native conformation was found to be sensitive to alkali, sodium dodecyl sulfate, and guanidine-HC1, but it was stable in acid, and reconstruction into a modified conformation of higher helix content was achieved also with 50% ethanol. Expand
Molecular mechanisms of sweet taste. Part 6: the sweet protein, Monellin☆
Abstract A computer modelling study of the host-guest relationship between Monellin, a sweet protein, and the suggested receptor, an α-helical protein, has revealed an excellent fit, within a cavityExpand
Effect of Miraculin on Sweet and Sour Tastes Evoked by Mixed Acid Solutions
Miraculin is a glycoprotein, and it changes the perceived quality and intensity of tastes (especially, sourness and sweetness). The oral application of miraculin in a high concentration elicits aExpand


Characterization of monellin, a protein that tastes sweet.
Abstract Monellin, an intensely sweet substance from the fruit of the tropical plant Dioscoreophyllum cumminsii, has been clearly established to be a protein. The molecular weight of monellin wasExpand
Mechanism of the Action of Taste-modifying Protein
A psychological study of the protein designed to clarify its mechanism of action is described, which modifies taste so that sour substances taste sweet. Expand
Characterization of the sweet‐tasting protein from Dioscoreophyllum cumminsii (Stapf) Diels
Denaturation of the proteins reveals that their tertiary structures are essential for their sweet taste, and a comparison with the only other known sweet-tasting protein ‘thaumatin’ (from the fruit of Thaumatococcus daniellii Benth) reveals a number of similarities. Expand
Isolation and characterization of thaumatin I and II, the sweet-tasting proteins from Thaumatococcus daniellii Benth.
From an aqueous extract of the fruit of the tropical plant Thaumatococcus daniellii Benth, two sweet-tasting basic proteins were isolated by ultrafiltration, gel nitration on Sephadex G-50 and ion-exchange chromatography on SE-SephadeX C-25, using a sodium chloride concentration gradient. Expand
Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii.
The sweet principle, herein named monellin, is purified from aqueous extracts by (NH4)2SO4 fractionation and ion-exchange chromatography, and is free of carbohydrate and shows a strong absorption in the ultraviolet and reacts with common protein reagents. Expand
Serendipity Berries–Source of a New Intense Sweetener
SUMMARY: The fruit of Dioscoreophyllum cumminsii, Serendipity Berries, contains an intensely sweet principle. Chromatography of water extracts of the berry on G-50 and G-200 Sephadex indicated thatExpand
Taste-Modifying Protein from Miracle Fruit
The active principle of miracle fruit (Synsepalum dulcificum) is a basic glycoprotein with a probable molecular weight of 44,000 that modifies the taste so that one tastes sour substances as sweet. Expand
The total sum of taste activity in the entire chorda tympani nerve appears to be an important determinant of the psychophysical responses. Expand
Miraculin, the Sweetness-inducing Protein from Miracle Fruit
These berries, called miraculous berries or miracle fruit, have the property of modifying the taste of sour foods and dilute mineral and organic acids into a sweet taste after the fruit pulp has been chewed. Expand
Chemoreceptors in bacteria.
For a hundred years it was known that motile bacteria are attracted to a variety of small organic molecules. However, few scientists were interested in bacterial chemotaxis, probably because theyExpand