Taste-Modifying Protein from Miracle Fruit

@article{Kurihara1968TasteModifyingPF,
  title={Taste-Modifying Protein from Miracle Fruit},
  author={K. Kurihara and L. M. Beidler},
  journal={Science},
  year={1968},
  volume={161},
  pages={1241 - 1243}
}
The active principle of miracle fruit (Synsepalum dulcificum) is a basic glycoprotein with a probable molecular weight of 44,000. Application of the protein to the tongue modifies the taste so that one tastes sour substances as sweet. 
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
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
Sweet-tasting Proteins
TLDR
This paper presents a comparison of different Sweet-tasting Proteins: The Thaumatin-like Protein Comparisons and their applications in Agriculture and Biotechnology. 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
Theory for the mechanism of action of “miracle fruit”
The action of miracle fruit in changing the quality of a sour stimulus to that of sweet is hypothesized as being caused by blocking of the sour receptor sites. It is assumed, according to a newExpand
Neoculin, a taste-modifying protein, is recognized by human sweet taste receptor
TLDR
Calcium imaging analysis and sensory tests suggest that both the sweetness and the taste-modifying activity are mediated via the human sweet taste receptor. 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
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
Functional expression of the taste‐modifying protein, miraculin, in transgenic lettuce
TLDR
It is demonstrated that the production of miraculin in edible plants can be a good alternative strategy to enhance the availability of this protein. Expand
INTENSE SWEETNESS OF NATURAL ORIGIN
Many people around the world use intensely sweet materials of natural origin. Plant parts containing intensely sweet principles are used for sweetening foods or they are used for medicinal purposesExpand
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