Literature DB >> 7957951

Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B.

D Ming1, G Hellekant.   

Abstract

We have discovered a new high-potency thermostable sweet protein, which we name brazzein, in a wild African plant Pentadiplandra brazzeana Baillon. Brazzein is 2,000 times sweeter than sucrose in comparison to 2% sucrose aqueous solution and 500 times in comparison to 10% of the sugar. Its taste is more similar to sucrose than that of thaumatin. Its sweetness is not destroyed by 80 degrees C for 4 h. Brazzein is comprised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.

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Year:  1994        PMID： 7957951     DOI： 10.1016/0014-5793(94)01184-2

Source DB:  PubMed          Journal:  FEBS Lett        ISSN： 0014-5793            Impact factor:   4.124


  28 in total

1.  Probing the surface of a sweet protein: NMR study of MNEI with a paramagnetic probe.

Authors:  N Niccolai; R Spadaccini; M Scarselli; A Bernini; O Crescenzi; O Spiga; A Ciutti; D Di Maro; L Bracci; C Dalvit; P A Temussi
Journal:  Protein Sci       Date:  2001-08       Impact factor: 6.725

2.  Curculin, a sweet-tasting and taste-modifying protein, is a non-functional mannose-binding lectin.

Authors:  A Barre; E J Van Damme; W J Peumans; P Rougé
Journal:  Plant Mol Biol       Date:  1997-03       Impact factor: 4.076

3.  Interactions of the sweet protein brazzein with the sweet taste receptor.

Authors:  D Eric Walters; Göran Hellekant
Journal:  J Agric Food Chem       Date:  2006-12-27       Impact factor: 5.279

4.  Design and evaluation of new analogs of the sweet protein brazzein.

Authors:  D Eric Walters; Tiffany Cragin; Zheyuan Jin; Jon N Rumbley; Göran Hellekant
Journal:  Chem Senses       Date:  2009-08-20       Impact factor: 3.160

5.  Structural role of the terminal disulfide bond in the sweetness of brazzein.

Authors:  Sannali M Dittli; Hongyu Rao; Marco Tonelli; Jeniffer Quijada; John L Markley; Marianna Max; Fariba Assadi-Porter; Emeline Maillet
Journal:  Chem Senses       Date:  2011-07-15       Impact factor: 3.160

6.  The importance and future of biochemical engineering.

Authors:  Timothy A Whitehead; Scott Banta; William E Bentley; Michael J Betenbaugh; Christina Chan; Douglas S Clark; Corinne A Hoesli; Michael C Jewett; Beth Junker; Mattheos Koffas; Rashmi Kshirsagar; Amanda Lewis; Chien-Ting Li; Costas Maranas; E Terry Papoutsakis; Kristala L J Prather; Steffen Schaffer; Laura Segatori; Ian Wheeldon
Journal:  Biotechnol Bioeng       Date:  2020-05-29       Impact factor: 4.530

7.  Interactions between the human sweet-sensing T1R2-T1R3 receptor and sweeteners detected by saturation transfer difference NMR spectroscopy.

Authors:  Fariba M Assadi-Porter; Marco Tonelli; Emeline L Maillet; John L Markley; Marianna Max
Journal:  Biochim Biophys Acta       Date:  2009-08-04

8.  Key amino acid residues involved in multi-point binding interactions between brazzein, a sweet protein, and the T1R2-T1R3 human sweet receptor.

Authors:  Fariba M Assadi-Porter; Emeline L Maillet; James T Radek; Jeniffer Quijada; John L Markley; Marianna Max
Journal:  J Mol Biol       Date:  2010-03-17       Impact factor: 5.469

9.  Structure-function relationships of brazzein variants with altered interactions with the human sweet taste receptor.

Authors:  Kiran K Singarapu; Marco Tonelli; John L Markley; Fariba M Assadi-Porter
Journal:  Protein Sci       Date:  2016-01-09       Impact factor: 6.725

10.  Complete 1H and partial 13C resonance assignments at 37 and 22 degrees C for brazzein, an intensely sweet protein.

Authors:  J E Caldwell; F Abildgaard; D Ming; G Hellekant; J L Markley
Journal:  J Biomol NMR       Date:  1998-02       Impact factor: 2.835
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