Critical regions for the sweetness of brazzein

被引：55

作者：

Jin, ZY

Danilova, V

Assadi-Porter, FM

Aceti, DJ

Markley, JL

Hellekant, G ^{[1
]}

机构：

[1] Univ Wisconsin, Dept Anim Hlth & Biomed Sci, Madison, WI 53706 USA

[2] Univ Wisconsin, Dept Biochem, Madison, WI 53706 USA

来源：

FEBS LETTERS | 2003年 / 544卷 / 1-3期

关键词：

brazzein; sweet protein; mutagenesis; sweetness determinant; sweetness evaluation; taste;

D O I：

10.1016/S0014-5793(03)00383-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Brazzein is a small, heat-stable, intensely sweet protein consisting of 54 amino acid residues. Based on the wild-type brazzein, 25 brazzein mutants have been produced to identify critical regions important for sweetness. To assess their sweetness, psychophysical experiments were carried out with 14 human subjects. First, the results suggest that residues 29-33 and 39-43, plus residue 36 between these stretches, as well as the C-terminus are involved in the sweetness of brazzein. Second, charge plays an important role in the interaction between brazzein and the sweet taste receptor.) 2003 Federation of European Biochemical Societies. Published by Elsevier Science B.V. All rights reserved.

引用

页码：33 / 37

页数：5

共 20 条

[1] Sweetness determinant sites of brazzein, a small, heat-stable, sweet-tasting protein [J].