Efficient secretory expression of the sweet-tasting protein brazzein in the yeast Kluyveromyces lactis

Jo, Hyun-Joo; Noh, Jin-Seok; Kong, Kwang-Hoon

doi:10.1016/j.pep.2013.05.001

Cited by 34 publications

(36 citation statements)

References 21 publications

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“…Consequently, brazzein has been cloned and sequenced and attempt has been taken to express it in different host cells (Faus et al 2000). To date, sweet protein brazzein has been produced in different organisms Lee et al 2010;Assadi-Porter et al 2010;Berlec et al 2006;Berlec and Strukelj 2009;Lamphear 2005;Jo et al 2013).…”

Section: Brazzeinmentioning

confidence: 99%

“…This result suggested that maize could be a cost-effective expression system for commercial production of brazzein sweet protein. Brazzein expression also checked in different expression systems, such as S. cerevisiae (Guan et al 1995), Kluyveromyces lactis (Jo et al 2013), E. coli (Fariba et al 2008;Fariba et al 2000), mice (Yan et al 2013).…”

Section: Application Of Sweet and Taste Modifying Genes For Plant Devmentioning

confidence: 99%

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Application of sweet and taste modifying genes for development in plants: current status and prospects

et al. 2016

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Sweet and taste modifying proteins are natural alternatives to synthetic sweeteners and flavor enhancers, and have been used for centuries in different countries. Use of these proteins is limited due to less stability and availability. However, recent advances in biotechnology have enhanced their availability. These include production of sweet and taste modifying proteins in transgenic organisms, and protein engineering to improve their stability. Their increased availability in the food, beverage or medicinal industries as sweeteners and flavor enhancers will reduce the dependence on artificial alternatives. Production of transgenic plants using sweet and taste modifying genes, is an interesting alternative to the extraction of these products from natural source. In this review paper, we briefly describe various sweet and taste modifying proteins (such as thaumatin, monellin, brazzein, curculin and miraculin), their properties, and their application for plant development using biotechnological approaches.

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Section: Brazzeinmentioning

confidence: 99%

Section: Application Of Sweet and Taste Modifying Genes For Plant Devmentioning

confidence: 99%

Application of sweet and taste modifying genes for development in plants: current status and prospects

et al. 2016

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“…Apart from the influence of charge for sweetness taste in brazzein, in this study the carbon content distribution at mutation site has elucidated the role of atomic structure in examining mutation in brazzein. With an increasing demand for natural sweetener several studies have explored brazzein structure for the design and synthesis sweet-tasting protein [27,28,29]. The finding from this study has provided new insights into the structure-function relationship of brazzein which can be useful for design and synthesis of sweet tasting protein.…”

Section: Discussionmentioning

confidence: 84%

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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“…Because of its small size, rigidity, stability and solubility in water, brazzein offers advantages over other sweet tasting peptides and proteins system for detailed studies [17][18]. In addition, it is an ideal candidate for a low-calorie sweetener because of its natural origin and favorable physical properties [19][20].…”

Section: Introductionmentioning

confidence: 99%

Production of Monoclonal Specific Antibody against Brazzein Fusion Protein

Mansouri

Modarressi

2017

BJI

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Background: The use of a natural sweet protein is important as an attractive alternative to sucrose in the human diet. Rigorous research has identified the use of the artificial sweetener that leads to various diseases, cancer and heart disease. Many functional studies are necessary for examining the structure and biological activity of natural sweeteners such as Brazzein and its receptor targeting. In this report, we produced a panel of monoclonal antibodies against the recombinant brazzein which can be used for functional studies. Methods: Hybridomas cell fusion technology was used for the production of monoclonal antibody. BALB/c mice were immunized twice with purified fusion proteins with Freund adjuvant. Next, 14 days after the last injection, blood sample was collected from the eye and serum was separated and the antibody titer was detected by enzyme-linked immunosorbent assay (ELISA). The mouse with the highest antibody titers was selected. Seven days before fusion, the selected mouse was boosted with 50 µg antigen into the peritoneum to develop a robust immune response and then

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Efficient secretory expression of the sweet-tasting protein brazzein in the yeast Kluyveromyces lactis

Cited by 34 publications

References 21 publications

Application of sweet and taste modifying genes for development in plants: current status and prospects

Application of sweet and taste modifying genes for development in plants: current status and prospects

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

Production of Monoclonal Specific Antibody against Brazzein Fusion Protein

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