Crystallization and preliminary X-ray analysis of the thermostable sweet protein mabinlin II

Enhancing oral moisture using an extract of Capparis masaikai Levl

The purpose of this study was to examine the effect of a Capparis masaikai Levl. extract on enhancing oral moisture. Solutions of Capparis masaikai extract, citric acid, sodium chloride, and sucrose were dropped on the tongue dorsum of 20 healthy subjects aged 23-34 years. After swallowing each solution, the oral moisture was measured for 60 min using a saliva wetness tester and a moisture checker. The subjects recorded the degree of taste using a visual analog scale to examine the stimulating effect of each solution on salivation. The Capparis masaikai extract had a long-lasting moistening effect on both the tongue dorsum and buccal mucosa for up to 60 min. The weakly bittersweet taste of the extract was perceived stronger than the other taste elements. The results suggest that the Capparis masaikai extract is useful for enhancing oral moisture.

Developments in biotechnological production of sweet proteins

Most proteins are tasteless and flavorless, while some proteins elicit a sweet-taste response on the human palate. Six proteins, thaumatin, monellin, mabinlin, brazzein, egg lysozyme, and neoculin (previously considered as curculin) have been identified as sweet-tasting proteins. However, no common features among them have been observed. Herein, recent advances in the research of sweet-tasting proteins and the production of such proteins by biotechnological approaches are reviewed. Information on the structure-sweetness relationship for these proteins would help not only in the clarification of the mechanism of interaction of sweet-tasting proteins with their receptors, but also in the design of more effective low-calorie sweeteners.

Sweet proteins--potential replacement for artificial low calorie sweeteners

Exponential growth in the number of patients suffering from diseases caused by the consumption of sugar has become a threat to mankind's health. Artificial low calorie sweeteners available in the market may have severe side effects. It takes time to figure out the long term side effects and by the time these are established, they are replaced by a new low calorie sweetener. Saccharine has been used for centuries to sweeten foods and beverages without calories or carbohydrate. It was also used on a large scale during the sugar shortage of the two world wars but was abandoned as soon as it was linked with development of bladder cancer. Naturally occurring sweet and taste modifying proteins are being seen as potential replacements for the currently available artificial low calorie sweeteners. Interaction aspects of sweet proteins and the human sweet taste receptor are being investigated.