Taste-Modifying Protein from Miracle Fruit

  title={Taste-Modifying Protein from Miracle Fruit},
  author={K. Kurihara and L. M. Beidler},
  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
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).
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
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
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
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
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
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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A method to measure the concentration of sugars in solution, particularly of polysaccharides in biological fluids such as plasma, is presented, a modification of a tryptophan method and utilizes boric acid in the reaction medium. Expand
Aniline Hydrogen Phthalate as a Spraying Reagent for Chromatography of Sugars
THE use of ammoniacal silver nitrate solution as a spraying reagent for revealing the presence of sugars on filter-paper chromatograms1 has the advantage of general application; but it has aExpand
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The results are similar to those of previous studies, where the objective was to establish a cause-and-effect relationship, rather than a straightforward relationship between the number of cells and the content of the molecule. Expand
Activity was measured with 1 ml of each fraction after dilution with water to 5 ml
    An ultracentrifugal pattern of the purified protein showed a single peak, but the pattern diffused quickly
      San Diego State College. 17. Sponsored by NAVSHIPS under SR
      • thesis
      Supported by NSF grant GB-4068X and AEC grant AT-(40-1)-2690