Functional expression of the taste‐modifying protein, miraculin, in transgenic lettuce

@article{Sun2006FunctionalEO,
  title={Functional expression of the taste‐modifying protein, miraculin, in transgenic lettuce},
  author={Hyeon-jin Sun and Min-Long Cui and Biao Ma and Hiroshi Ezura},
  journal={FEBS Letters},
  year={2006},
  volume={580}
}
Taste‐modifying proteins are a natural alternative to artificial sweeteners and flavor enhancers and have been used in some cultures for centuries. The taste‐modifying protein, miraculin, has the unusual property of being able to modify a sour taste into a sweet taste. Here, we report the use of a plant expression system for the production of miraculin. A synthetic gene encoding miraculin was placed under the control of constitutive promoters and transferred to lettuce. Expression of this gene… Expand

Paper Mentions

Genetically stable expression of functional miraculin, a new type of alternative sweetener, in transgenic tomato plants.
TLDR
It is demonstrated that recombinant miraculin was correctly processed in transgenic tomato plants, and that this production system could be a good alternative to production from the native plant. Expand
Functional expression of miraculin, a taste-modifying protein, in Transgenic Miyagawa Wase Satsuma mandarin (Citrus unshiu Marc.)
TLDR
The results open up a new way of expression system in woody plants such as citrus and can provide a suitable alternative for producing recombinant miraculin, which displays a peculiar property of being able to modify sour taste into sweet taste. Expand
Mass Production of the Taste-Modifying Protein Miraculin in Transgenic Plants
TLDR
This chapter introduces the mass production of recombinant miraculin protein in transgenic tomatoes and lettuce and describes the process of purifying miraculin from transgenic tomato fruits. Expand
Expression of Curculin, a New Type of Alternative Sweetener in Transgenic Rice
TLDR
Results demonstrated that curculin was expressed in transgenic rice plants, and sensory analysis result suggested that theCurculin protein expressing transgenic lines exerted both sweet and taste modifying activities. Expand
Functional expression of miraculin, a taste-modifying protein in Escherichia coli.
TLDR
It is shown that recombinant miraculin expressed in E. coli has taste-modifying properties as a homodimer, not as a monomer, indicating that glycosylation is not essential for the taste- modifying property. Expand
Transgenic strawberry expressing the taste-modifying protein miraculin
TLDR
In conclusion, although the level of accumulation was not high, miraculin was stably expressed and accumulated in the vegetative progeny of the transgenic strawberry plants. Expand
From miracle fruit to transgenic tomato: mass production of the taste-modifying protein miraculin in transgenic plants
TLDR
In this review, the characteristics of miraculin and recent advances in its production using transgenic plants are summarized, focusing on such topics as the suitability of plant species as expression hosts, the cultivation method forTransgenic plants, the method of purifying miraculin, and future advances required to achieve industrial use. Expand
Stable expression and characterization of brazzein, thaumatin and miraculin genes related to sweet protein in transgenic lettuce
TLDR
Use of a plant expression system for production of sweet proteins demonstrates recombinant sweet proteins correctly processed in transgenic lettuce plants, and that this production system could be a viable alternative to production from the native plant. Expand
Microbial production of sensory-active miraculin.
TLDR
The result suggests that the histidine-30 residue is important for the taste-modifying activity of MCL. Expand
Tomato is a suitable material for producing recombinant miraculin protein in genetically stable manner
TLDR
The results suggest that the tomato is a suitable material for producing recombinant miraculinprotein, a taste-modifying protein that turns sour tastes into sweet ones. Expand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 38 REFERENCES
New technologies for taste modifying proteins
TLDR
Taste-modifying proteins will be available for much wider use in the food industry, and will reduce dependence on synthetic alternatives. Expand
Sweet and taste-modifying proteins: A review
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,Expand
Recent developments in the characterization and biotechnological production of sweet-tasting proteins
  • I. Faus
  • Biology, Medicine
  • Applied Microbiology and Biotechnology
  • 2000
TLDR
The state of the art regarding the six known sweet-tasting proteins (thaumatin, monellin, mabinlin, pentadin, brazzein and curculin) and the taste-modifying protein miraculin is reviewed, placing special emphasis on the barriers that a recombinant product of these characteristics will have to overcome before it reaches the market. Expand
Complete purification and characterization of the taste-modifying protein, miraculin, from miracle fruit.
TLDR
The taste-modifying protein, miraculin, has the unusual property of modifying a sour taste into a sweet taste and is extracted with 0.5 M NaCl solution, indicating that it is highly pure. Expand
Complete amino acid sequence and structure characterization of the taste-modifying protein, miraculin.
TLDR
The taste-modifying protein, miraculin, has the unusual property of modifying sour taste into sweet taste and high homology was found between the amino acid sequences of miraculin and soybean trypsin inhibitor. Expand
Cloning and sequencing of a cDNA encoding a taste-modifying protein, miraculin.
TLDR
A cDNA clone encoding a taste-modifying protein, miraculin (MIR), was isolated and sequenced and showed that the mRNA encoding MIR was already expressed in fruits of Richadella dulcifica at 3 weeks after pollination and was present specifically in the pulp. Expand
Transgene expression systems in plant, a natural bioreactor.
TLDR
This review, which is devoted to the use of plants for heterologous protein production, is divided into three parts and various promoters showing high-level constitutive, organ-specific, or inducible expression are summarized as useful tools for realizing the efficient transcription of transgenes. Expand
Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins.
  • Y. Kurihara
  • Chemistry, Medicine
  • Critical reviews in food science and nutrition
  • 1992
TLDR
Several gymnemic acid homologues and gurmarin were purified from the leaves of Gymnema sylvestre and their structures were determined, expected to be used as low-calorie sweeteners. Expand
Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin.
TLDR
The results suggest that native curculin is a dimer of a 12,000-Da polypeptide, which elicits a sweet taste and sour substances induce a stronger sense of sweetness. Expand
Mechanism of the Action of Taste-modifying Protein
TLDR
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
...
1
2
3
4
...