Striking Dependence of Protein Sweetness on Water Quality: The Role of the Ionic Strength.
MNEI
single chain monellin mutants
sweet proteins
sweet receptor
thaumatin
wedge model
Journal
Frontiers in molecular biosciences
ISSN: 2296-889X
Titre abrégé: Front Mol Biosci
Pays: Switzerland
ID NLM: 101653173
Informations de publication
Date de publication:
2021
2021
Historique:
received:
04
05
2021
accepted:
30
06
2021
entrez:
9
8
2021
pubmed:
10
8
2021
medline:
10
8
2021
Statut:
epublish
Résumé
Sweet proteins are the sweetest natural molecules. This aspect prompted several proposals for their use as food additives, mainly because the amounts to be added to food would be very small and safe for people suffering from sucrose-linked diseases. During studies of sweet proteins as food additives we found that their sweetness is affected by water salinity, while there is no influence on protein's structure. Parallel tasting of small size sweeteners revealed no influence of the water quality. This result is explained by the interference of ionic strength with the mechanism of action of sweet proteins and provides an experimental validation of the wedge model for the interaction of proteins with the sweet receptor.
Identifiants
pubmed: 34368232
doi: 10.3389/fmolb.2021.705102
pii: 705102
pmc: PMC8339437
doi:
Types de publication
Journal Article
Langues
eng
Pagination
705102Informations de copyright
Copyright © 2021 Delfi, Emendato, Temussi and Picone.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The reviewer DA declared a past collaboration with one of the authors DP.
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