Microbial production of sensory-active miraculin

Ito, Keisuke; Asakura, Tomiko; Morita, Yuji; Nakajima, Ken-ichiro; Koizumi, Ayako; Shimizu‐Ibuka, Akiko; Masuda, Koichi; Ishiguro, Masaji; Terada, Tohru; Maruyama, Jun‐ichi; Kitamoto, Katsuhiko; Misaka, Takumi; Abe, Keiko

doi:10.1016/j.bbrc.2007.06.064

Cited by 68 publications

(59 citation statements)

References 18 publications

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“…1C). This pH-dependent curve correlated well with the data obtained from human sensory tests (11). Thus, our method Author contributions: A.K., T.M., and K.A.…”

Section: Resultssupporting

confidence: 82%

“…7B). Our previous study has shown that replacement of the histidine residues in MCL, His30 and His60, with alanine abolishes its taste-modifying activity (11). Because histidines are protonated below their pK a values (about 6.0), our result strongly indicates that the protonations of these histidine residues are a key step for MCL to act as an hT1R2-hT1R3 agonist.…”

Section: Discussionmentioning

confidence: 51%

“…It has been reported that the acid-induced sweetness of MCL is diminished by a sweet taste inhibitor, lactisole (11), which inhibits hT1R2-hT1R3 by interacting with the transmembrane domain (TMD) of the hT1R3 subunit (12). This finding strongly indicates that MCL acts through the hT1R2-hT1R3.…”

Section: Resultsmentioning

confidence: 99%

“…MCL and NCL were isolated from the fruits of R. dulcifica and Curculigo latifolia, respectively, and purified as described previously (7,11). Recombinant brazzein has been expressed using the yeast Pichia pastoris.…”

Section: Methodsmentioning

confidence: 99%

“…Docking Simulation. Docking was performed for all possible pairs of two MCL models (11) and four human T1R2-T1R3 models (10) using the ZDOCK program (34). Two-thousand models were generated for each pair.…”

Section: Methodsmentioning

confidence: 99%

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Human sweet taste receptor mediates acid-induced sweetness of miraculin

Koizumi¹,

Tsuchiya²,

Nakajima³

et al. 2011

Proc. Natl. Acad. Sci. U.S.A.

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Miraculin (MCL) is a homodimeric protein isolated from the red berries of Richadella dulcifica. MCL, although flat in taste at neutral pH, has taste-modifying activity to convert sour stimuli to sweetness. Once MCL is held on the tongue, strong sweetness is sensed over 1 h each time we taste a sour solution. Nevertheless, no molecular mechanism underlying the taste-modifying activity has been clarified. In this study, we succeeded in quantitatively evaluating the acid-induced sweetness of MCL using a cell-based assay system and found that MCL activated hT1R2-hT1R3 pHdependently as the pH decreased from 6.5 to 4.8, and that the receptor activation occurred every time an acid solution was applied. Although MCL per se is sensory-inactive at pH 6.7 or higher, it suppressed the response of hT1R2-hT1R3 to other sweeteners at neutral pH and enhanced the response at weakly acidic pH. Using human/mouse chimeric receptors and molecular modeling, we revealed that the amino-terminal domain of hT1R2 is required for the response to MCL. Our data suggest that MCL binds hT1R2-hT1R3 as an antagonist at neutral pH and functionally changes into an agonist at acidic pH, and we conclude this may cause its taste-modifying activity.G protein-coupled receptor | positive allosteric modulator | taste-modifying protein | calcium imaging

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“…1C). This pH-dependent curve correlated well with the data obtained from human sensory tests (11). Thus, our method Author contributions: A.K., T.M., and K.A.…”

Section: Resultssupporting

confidence: 82%

Section: Discussionmentioning

confidence: 51%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Human sweet taste receptor mediates acid-induced sweetness of miraculin

Koizumi¹,

Tsuchiya²,

Nakajima³

et al. 2011

Proc. Natl. Acad. Sci. U.S.A.

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Miraculin: der süßsaure Trick der Wunderbeere

Roth

2017

Chemie in nserer Zeit

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Analysis of the interaction of food components with model lingual epithelial cells: the case of sweet proteins

Asakura

Miyano

Yamashita

et al. 2011

Flavour & Fragrance J

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We have developed a device that analyses the interaction of food components with model epithelial cells using surface plasmon resonance (SPR). A model of epithelial lingual cells was devised using a liposome composed of a mixture of four phospholipids. The liposome was immobilised to the L1 sensor tip attached to the sensor port of the SPR system. The interaction of food components with the model lingual epithelial cells was determined by the patterns of sensorgrams. According to this method, food components were classified into three groups: group A, strong interaction with the lipid bilayer; group B, weak interaction; and group C, neither A-nor B-type interaction. The sensorgrams of group A showed gradual binding and slow dissociation from the surface of the lipid bilayer. In group B, the food components showed rapid binding and rapid dissociation from the lipid bilayer. The compounds in group C exhibited weak binding to the lipid bilayer, but parts of these samples formed rigid complexes with the lipid bilayer. Sweet proteins producing prolonged sweetness perception as well as miraculin with its taste-modifying activity were classified into group A. The sensory activities of these substances are probably induced by their strong interactions with the epithelial cell surface; they have distinct binding constants with the lipid bilayer. Thaumatin exhibited the strongest interaction, followed by monellin and miraculin.

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Microbial production of sensory-active miraculin

Cited by 68 publications

References 18 publications

Human sweet taste receptor mediates acid-induced sweetness of miraculin

Human sweet taste receptor mediates acid-induced sweetness of miraculin

Miraculin: der süßsaure Trick der Wunderbeere

Analysis of the interaction of food components with model lingual epithelial cells: the case of sweet proteins

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