Critical regions for the sweetness of brazzein<sup>1</sup>

Jin, Zheyuan; Danilova, Vicktoria; Assadi‐Porter, Fariba M.; Aceti, David J.; Markley, John L.; Hellekant, Göran

doi:10.1016/s0014-5793(03)00383-1

Cited by 63 publications

(67 citation statements)

References 13 publications

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“…The present work studied the hydrophobicity through carbon content on a number of brazzein mutants previously reported with focus on the two critical regions of the molecule suggested to be responsible for its sweetness [1,8,9,15]. As revealed in the results, the two regions with residues 29-33 and 39-43 including residue 36 between these segments, exists a remarkable variation between brazzein mutants with the increased sweetness taste mainly at residues 29, 31 and 41 and mutants with reduced sweetness taste at residues 30, 33, 36 and 43.…”

Section: Discussionmentioning

confidence: 99%

“…Some of these studies using different approaches have reported that charge was important for producing sweetness in brazzein and indicated that mutating positive charges to neutral or negative charge significantly decreases the sweetness in brazzein [1]. Other studies have also reported that mutations decreasing the overall negative charge and/or increasing the positive charge favors sweet-tasting protein strength [11,26].…”

Section: Discussionmentioning

confidence: 99%

“…Brazzein mutants used in this study are based on mutagenesis studies in brazzein's two important regions previously reported as determinants of sweetness taste of the protein at residues 29-33 and 39-43, plus residue 36 [1,8,9]. The residues specifically examined were in position number 29, 30, 31, 33, 36, 41 and 43.…”

Section: Methodsmentioning

confidence: 99%

“…Brazzein was isolated from the fruit of wild African plant Pentadiplandra brazzeana Baillon [1,2]. Brazzein has inherent sweetness 500 to 2000 times that of sucrose on a molar basis with reported different uses such as tastemodifying protein and as an alternative to low calorie sweeteners [3].…”

Section: Introductionmentioning

confidence: 99%

“…Mutation of amino acid sequence can occur with or without effects on protein stability and function. Previous studies on mutations in brazzein have reported some effects on its sweet-tasting properties whereby some mutations have resulted in largest increase in sweetness, while other mutations have basically caused brazzein to be tasteless [1,[8][9][10][11]. The studies have examined the role of the surface charge of the molecule as being an important for brazzein's sweetness taste.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

Amri¹

2015

IJGG

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Abstract:Brazzein is a small sweet-tasting 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 in 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 density at the mutational sites for brazzein mutants with increased sweetness taste at residues 29 and 41 revealed normal carbon distribution curves with increased carbon frequency peak compared to the wild-type, consequently stabilized the local structure. Brazzein mutants with reduced sweetness taste at residue position 30, 33, 36 and 43 were mostly characterized by abnormal broadened distribution curve for carbon content with decreased frequency peak which destabilized the local structure and possibly leading to loss of protein functionality. Further analysis of carbon distribution profile along protein sequences of brazzein revealed a variation in carbon distribution between mutants with increased sweetness taste and those with decreased sweetness taste. Mutants with increased sweetness taste had carbon distribution profile balancing well conforming to the globular proteins which prefers to have 31.45% of carbon all along the sequence for stability. This study has provided further information and additional insights into protein atomic composition in brazzein and its role in understanding the effect of mutation.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

Amri¹

2015

IJGG

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Current awareness in flavour and fragrance

2003

Flavour & Fragrance J

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided into 7 sections: 1 Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off‐flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus & methodology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted (12 weeks journals. Search ended 19th. Feb. 2002)

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The history of sweet taste: not exactly a piece of cake

Temussi

2006

J of Molecular Recognition

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Understanding the molecular bases of sweet taste is of crucial importance not only in biotechnology but also for its medical implications, since an increasing number of people is affected by food-related diseases like, diabetes, hyperlipemia, caries, that are more or less directly linked to the secondary effects of sugar intake. Despite the interest paid to the field, it is only through the recent identification and functional expression of the receptor for sweet taste that new perspectives have been opened, drastically changing our approach to the development of new sweeteners. We shall give an overview of the field starting from the early days up to discussing the newest developments. After a review of early models of the active site, the mechanisms of interaction of small and macromolecular sweet molecules will be examined in the light of accurate modeling of the sweet taste receptor. The analysis of the homology models of all possible dimers allowed by combinations of the human T1R2 and T1R3 sequences of the sweet receptor and the closed (A) and open (B) conformations of the mGluR1 glutamate receptor shows that only 'type B' sites, either T1R2(B) and T1R3(B), can host the majority of small molecular weight sweeteners. Simultaneous binding to the A and B sites is not possible with two large sweeteners but is possible with a small molecule in site A and a large one in site B. This observation accounted for the first time for the peculiar phenomenon of synergy between some sweeteners. In addition to these two sites, the models showed an external binding site that can host sweet proteins.

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Critical regions for the sweetness of brazzein¹

Cited by 63 publications

References 13 publications

The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

Current awareness in flavour and fragrance

The history of sweet taste: not exactly a piece of cake

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Critical regions for the sweetness of brazzein1

Cited by 63 publications

References 13 publications

The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

Current awareness in flavour and fragrance

The history of sweet taste: not exactly a piece of cake

Contact Info

Product

Resources

About

Critical regions for the sweetness of brazzein¹