Miraculin, the Sweetness-inducing Protein from Miracle Fruit

@article{Brouwer1968MiraculinTS,
  title={Miraculin, the Sweetness-inducing Protein from Miracle Fruit},
  author={J. N. Brouwer and H. Wel and A. Francke and G. Henning},
  journal={Nature},
  year={1968},
  volume={220},
  pages={373-374}
}
THE berries of Richardella dulcifica (Schum. and Thonn.) Baehni, formerly designated as Synsepalum dulcificum1, a shrub indigenous to tropical West Africa, have long been known for their taste-changing properties2. 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. This modifying effect lasts for some time, usually for 1–2 h. 
Sweet-tasting and sweetness-inducing proteins from fruits of African plants
TLDR
When screening tropical vegetation from Africa for unusual taste properties, Inglett and May rediscovered three outstanding plants that bear intensely sweet-tasting fruits that are used by the natives in some regions to sweeten their palm wine. Expand
Sweet taste induced by miracle fruit (Synsepalum dulcificum).
TLDR
It is suggested that miracle fruit adds sweetness to acids without directly blocking sour receptor sites, and that the reduction in sourness after miracle fruit resulted from mixture suppression, i.e., the mutual suppression usually observed between different qualities in a mixture. Expand
POTENTIAL NUTRITIONAL VALUES OF SKIN , PULP AND SEED OF MIRACLE FRUIT ( SYNSEPALUM DULCIFICUM )
Background The miracle fruit or berry is a wild fruit so far known for the unusual taste modifying properties of its pulp to induce a sweet flavor to acidic products. Consequently, much research onExpand
Amino acid profile and oxidizable vitamin content of Synsepalum dulcificum berry (miracle fruit) pulp
TLDR
The amino acid profile of the Synsepalum dulcificum berry was studied and it was revealed that leucine (2.35 g/100 g protein) was the highest while methionine was the lowest while the nonessential amino acids were also discovered. Expand
Synthesis and characterization of the sweet protein brazzein.
TLDR
B Brazzein was prepared by the fluoren-9-yl-methoxycarbonyl solid-phase method, and was identical to natural brazzein by high performance liquid chromatography, mass spectroscopy, peptide mapping, and taste evaluation. 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
Isolation and chemical properties of multiple active principles from miracle fruit
Abstract The active principle of miracle fruit which modifies the taste of sour stimuli into a sweet taste was purified by electrofocusing and its chemical propeorties were determined. TheExpand
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
Physicochemical Characterisation of Polysaccharides from the Seeds and Leaves of Miracle Fruit (Synsepalum dulcificum) and Their Antioxidant and α-Glucosidase Inhibitory Activities In Vitro
Miracle fruit (Synsepalum dulcificum) has been well known and studied for its unique taste-modifying ability. In this study, the monosaccharide composition, molecular weight (Mw), and in vitroExpand
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
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