The sweet protein brazzein as a promising natural sweetener

In the modern world, due to overconsumption of sugar-containing products, problem obesity is relevant. Among many sweeteners that minimize sugar intake, a group sweet-tasting proteins up-and-coming. Brazzein smallest sweet (54 aa, 6473 Da), and it also safe for obese diabetic people since does not affect blood insulin levels. has high thermal stability over wide pH range: from 2 8 [1]. To increase level sweetness brazzein, mutant variants this protein were created through site-directed mutagenesis, sweetest which triple H31R/E36D/E41A, 22,500 times sweeter than sucrose [2]. Since content brazzein in fruits natural source (Pentadiplandra brazzeana) extremely low (0.2%), various methods have been developed obtain using heterologous expression systems, used as producers: bacteria (Escherichia coli, Lactococcus lactis), yeast (Pichia pastoris, Kluyveromyces lactis, Saccharomyces cerevisiae), plants (Zea mays, Oryza sativa, Lactuca Nicotiana tabacum) animals (Mus musculus) [35]. Despite short peptide sequence, industrial production recombinant faced several problems, including yield (e.g mouse milk was detectable on western blot analysis only) loss sweetness. Аn relevant promising way optimization extracellular bakers yeasts with GRAS (Generally recognized safe) status, safety these microorganisms human health can potentially significantly reduce number purification steps thereby its cost consumers.