Computational studies of sweet-tasting molecules

8 Sweet - tasting Proteins

Chemoreception: Tasting the sweet and the bitter

Our understanding of the molecular basis of taste transduction has lagged behind that of other senses, but now a signalling protein-the G protein alpha subunit gustducin-has been shown to be taste-tissue specific and essential for both bitter and sweet tastes.

Mice perceive synergistic umami mixtures as tasting sweet.

Previous electrophysiological investigation shows that combinations of compounds classified by humans as umami-tasting, such as glutamate salts and 5'-ribonucleotides, elicit synergistic responses in neurons throughout the rodent taste system and produce a pattern that resembles responses to sweet compounds. The current study tested the hypothesis that a synergistic mixture of monopotassium glu...

Synthesis and Production of Sweet-Tasting Protein in E. coli and Purification by Amylose Resin

A sweet water-soluble protein that reminds stable over wide ranges of temperature and pH, Brazzein has various applications. Its tastes like cane sugar but have no calories. However, the extraction of brazzein from its natural source is expensive and not applicable. In this study we used recombinant DNA technology to provide an alternative option for cheaper mass production of brazzein. A brazz...

Insights into Carbon Content in Examining the Effect of Mutation in Brazzein, a Sweet Tasting Protein

Brazzein is a small sweet testing protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon ...