On the Gustatory Effects of Miraculin and Gymnemic Acid in the Monkey

Hellekant, Göran; Hagstrom, Earl C.; Kasahara, Yuuya; Zotterman, Yngve

doi:10.1093/chemse/1.2.137

Cited by 27 publications

(17 citation statements)

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“…Results corroborative with this idea have earlier been obtained in some other simian species like Cercopithecus aethiops and Macaca fascicularis (Hellekant et al, 1974) and Macaca mulatto (Hellekant, 1977). In the non-primates species tried earlier, rat (Diamant et al, 1972) as well as dog, pig and rabbit (Hellekant, 1976), we have recorded essentially no effect of miraculin.…”

Section: G Hdlekant Et Alsupporting

confidence: 85%

Gustatory responses in three prosimian and two simian primate species (Tupaia glis, Nycticebus coucang, Galago senegalensis, Callithrix jacchus jacchus and Saguinus midas niger) to six sweeteners and miraculin and their phylogenetic implications

Hellekant¹,

Gläser

Brouwer

et al. 1981

Chem Senses

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Abstract. The intake of six sweeteners was recorded together with their effects on the impulse activity of the chorda tympani proper nerve during their application to the tongue. The sweeteners were: acetosulfam, aspartame, D-tryptophan, glycine, xylitol and thaumatin. They were used at human equi-sweet concentrations. In all species, D-tryptophan was strongly preferred and gave a significant response, while aspartame and thaumatin gave neither a significant behavioral nor a significant neural response. Acetosulfam, glycine and xylitol elicited neural responses, but their behavioral effects differed from a rejection in some species to a preference in others. Miraculin, which has a sweetness inducing effect in man, showed this effect only in the platyrrhinean species and not in the prosimian.

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Section: G Hdlekant Et Alsupporting

confidence: 85%

Gustatory responses in three prosimian and two simian primate species (Tupaia glis, Nycticebus coucang, Galago senegalensis, Callithrix jacchus jacchus and Saguinus midas niger) to six sweeteners and miraculin and their phylogenetic implications

Hellekant¹,

Gläser

Brouwer

et al. 1981

Chem Senses

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“…These results were confirmed in Cercopithecus aethiops and Macaca fascicularis (Hellekant, Hagstrom, Kasahara & Zotterman, 1974) and in Saguinus midas niger (Hellekant, Glaser, Brouwer & van der Wel, 1976). Behavioural tests showed that these monkeys changed their pattern of citric acid consumption significantly after miraculin (Hellekant et al 1976;Hellekant, 1980).…”

Section: Introductionmentioning

confidence: 74%

The sweetness‐inducing effect of miraculin; behavioural and neurophysiological experiments in the rhesus monkey Macaca mulatta

Brouwer

Gläser

Segerstad

et al. 1983

The Journal of Physiology

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SUMMARY1. The gustatory effects of miraculin, the sweetness-inducing protein from the miracle fruit Synsepalum dulcificum, was studied in the rhesus monkey, Macaca mulatta.2. The intake of five acids was recorded in two-bottle preference tests, one bottle containing acid and the other tap water, before and after miraculin treatment. All the acids tasted more pleasant after miraculin.3. The electrical activity of the chorda tympani nerve to stimulation of the tongue with a variety of sweeteners, acids, sodium chloride and quinine hydrochloride was recorded in anaesthetized animals.4. Pre-treatment of the tongue with 03-5 mg miraculin doubled the summated nerve response to the acids and diminished the response to sucrose by about 10 %. The enhancement lasted for at least an hour and the diminution up to 20 min.5. After miraculin treatment the Spearman's rank correlation coefficient between the order of increased intake of acids and the order of enhancement of the summated nerve response was 0 99. 6. A solution of 0-1 mg miraculin per ml. elicited a weak nerve response. No preference over water for this concentration of miraculin was recorded in the twobottle tests.7. The activity of twenty-nine single taste fibres, selected for their responsiveness to sweetness or acids or both, was recorded after miraculin treatment. Effects were obtained in nine fibres which were similar but more pronounced than those observed in the summated recordings. Before miraculin, these fibres responded better and to a larger variety ofsweeteners (81 %) than the other fibres (40 %). After miraculin, acids elicited on the average 2-3 times more activity than before, while the response to sweeteners was depressed. In twenty fibres no effect of miraculin was observed. These fibres responded to fewer ofthe sweeteners and were more stimulated by the non-sweet stimuli than the first group.The authors' names are in alphabetical order.

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“…Animal species exhibit differences in their sensitivity to the acid-induced sweetness of MCL (17)(18)(19). Although MCL elicits sweetness in humans under acidic conditions, electrophysiological experiments show that rodents are unable to detect the sweetness induced by sour solutions (20).…”

Section: Resultsmentioning

confidence: 99%

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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On the Gustatory Effects of Miraculin and Gymnemic Acid in the Monkey

Cited by 27 publications

References 0 publications

Gustatory responses in three prosimian and two simian primate species (Tupaia glis, Nycticebus coucang, Galago senegalensis, Callithrix jacchus jacchus and Saguinus midas niger) to six sweeteners and miraculin and their phylogenetic implications

Gustatory responses in three prosimian and two simian primate species (Tupaia glis, Nycticebus coucang, Galago senegalensis, Callithrix jacchus jacchus and Saguinus midas niger) to six sweeteners and miraculin and their phylogenetic implications

The sweetness‐inducing effect of miraculin; behavioural and neurophysiological experiments in the rhesus monkey Macaca mulatta

Human sweet taste receptor mediates acid-induced sweetness of miraculin

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