Structure^|^ndash;Activity Relationships on the Sweet-Tasting Protein:Studies on the Sweet-Tasting Protein, Thaumatin

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.

Crystal structure of the sweet-tasting protein thaumatin II at 1.27Å.

Thaumatin, an intensely sweet-tasting protein, elicits a sweet taste sensation at 50 nM. Here the X-ray crystallographic structure of one of its variants, thaumatin II, was determined at a resolution of 1.27 Å. Overall structure of thaumatin II is similar to thaumatin I, but a slight shift of the Cα atom of G96 in thaumatin II was observed. Furthermore, the side chain of residue 67 in thaumatin...

High-resolution structure of the recombinant sweet-tasting protein thaumatin I.

Thaumatin, an intensely sweet-tasting plant protein, elicits a sweet taste at a concentration of 50 nM. The crystal structure of a recombinant form of thaumatin I produced in the yeast Pichia pastoris has been determined to a resolution of 1.1 Å. The model was refined with anisotropic B parameters and riding H atoms. A comparison of the diffraction data and refinement statistics for recombinant...

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...