Theory for the mechanism of action of “miracle fruit”

Dzendolet, Ernest

doi:10.3758/bf03210092

Cited by 16 publications

(8 citation statements)

References 7 publications

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“…1974). These observations support an explanation of the effect of miraculin that is based on mixture suppression, that is, the effect of sour reduction after miraculin would depend on the action of induced sweetness rather than on an intrinsic suppression of sourness due to miraculin itself, as claimed previously by other authors (Dzendolet 1969).…”

Section: Introductionsupporting

confidence: 90%

“…In a series of psychophysical experiments, in fact, it was shown that when miracle fruit was added to citric acid, sourness was suppressed and sweetness emerged, in a comparable way as adding sugar to citric acid makes it taste sweet (Bartoshuk et al 1974). These observations support an explanation of the effect of miraculin that is based on mixture suppression, that is, the effect of sour reduction after miraculin would depend on the action of induced sweetness rather than on an intrinsic suppression of sourness due to miraculin itself, as claimed previously by other authors (Dzendolet 1969).…”

Section: Introductionsupporting

confidence: 84%

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Mixing Taste Illusions: The Effect of Miraculin on Binary and Trinary Mixtures

Capitanio

Lucci

Tommasi

2011

Journal of Sensory Studies

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Miraculin, the extract of miracle fruit (Richadella dulcifica or Synsepalum dulcificum), is a taste-modifying protein, its effect consisting in a temporary and almost complete replacement of sour taste with sweet taste. Despite psychophysical investigations were carried out in the past, very little is known about the effect of this molecule on taste interactions. We investigated the changes induced by miraculin on the gustatory sensations evoked by isolated tastants (citric acid, caffeine, NaCl and sucrose) and by binary and trinary mixtures that included a sour tastant (citric acid). We confirmed the effects of miraculin on citric acid, both as a single tastant and in mixtures. In mixtures including a salty tastant, the "illusory sweetness" induced by miraculin significantly reduced saltiness. Variable effects were shown on the perception of bitterness, although mostly in the direction of bitterness suppression. Finally, contrary to previous results, miraculin added sweetness in mixtures that included a sweet tastant. PRATICAL APPLICATIONSThe taste-modifying protein miraculin has been known since long time due to its surprising property of transforming sourness into sweetness. Here, we put at test the properties of miraculin in mixtures, proving that its sweetness-inducing effect has an impact also on saltiness and bitterness, provided that the mixture includes a sour tastant (citric acid). In all mixtures containing NaCl (sour-salty, sour-salty-bitter and sour-salty-sweet), saltiness was significantly reduced, suggesting a suppressive interaction between miraculin-induced sweetness and NaCl. Similarly, although less strongly, the bitterness (of caffeine) was suppressed in two mixtures out of three (sour-bitter and sour-bitter-sweet). Journal of SensoryStudies ISSN 0887-8250 54 Journal of Sensory Studies 26 (2011) 54-61 FIG. 2. RATINGS OF BINARY MIXTURES Histograms depict the rated intensities along the four basic taste dimensions (sour, bitter, sweet, salty) of the three binary mixtures (citric acid + caffeine, citric acid + sucrose, citric acid + NaCl) before (ᮀ) and after ( ) the treatment with miraculin. EFFECT OF MIRACULIN ON BINARY AND TRINARY MIXTURESA. CAPITANIO, G. LUCCI and L. TOMMASI EFFECT OF MIRACULIN ON BINARY AND TRINARY MIXTURESA. CAPITANIO, G. LUCCI and L. TOMMASI

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Section: Introductionsupporting

confidence: 90%

Section: Introductionsupporting

confidence: 84%

Mixing Taste Illusions: The Effect of Miraculin on Binary and Trinary Mixtures

Capitanio

Lucci

Tommasi

2011

Journal of Sensory Studies

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“…Two hypotheses are commonly revealed as either subtractive or additive action (Bartoshuk et al 1974). The subtractive mechanism suggested a paralyzing effect of the miracle fruit throughout sour receptors sites blocking, in such a way that the taste perceived for a substance essentially depends on the taste quality induced by its anion (Dzendolet 1969). In opposite, the miracle fruit is thought to simply add sweetness to sour substances (Kurihara and Beidler 1969).…”

Section: Nutrients Contentmentioning

confidence: 99%

Current knowledge and breeding perspectives for the miracle plant Synsepalum dulcificum (Schum. et Thonn.) Daniell

Achigan‐Dako

Tchokponhoué

N’Danikou

et al. 2015

Genet Resour Crop Evol

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Synsepalum dulcificum, an African native shrub, is a valuable species. All plant parts are of medicinal importance whereas the fruit known as magic berry, miracle berry, or sweet berry is consumed fresh. Surprisingly, very little is known on the species in terms of genotypes utilization and breeding. In this review we recalled the uses and importance of the species and suggested research avenues for an accelerated growth and fruit production. Synsepalum dulcificum is rich in glycoprotein and is an excellent natural sweetener and also a good candidate for the synthesis of drugs against diabetes. Furthermore, S. dulcificum has high content in phytochemical substances (e.g. (?)-epi-syringaresinol, vanillic acid, cyanidin-3-monogalactoside, and quercetin-3-monogalactoside) with various health and food benefits. Data on the nutrient content are limited. Likewise, knowledge on the reproductive biology and mating system is still narrow, combined with poorly developed horticultural practices. To fully exploit the potential of S. dulcificum prospective actions include:(1) improving the propagation and growth abilities of the species, (2) improving knowledge of floral biology and genetic diversity, (3) understanding the phenological phases of the species, gene expressions and how this contributes to metabolites accumulation and (4) improving genotypes for beverages, cosmetics and pharmaceutical industries and other value chains.

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“…Moreover, it showed high antioxidant activity (Du, Shen, Zhang, Prinyawiwatkul, & Xu, 2014). Studies have investigated developing miraculin into an alternative sweetener (Bartoshuk, Gentile, Moskowitz, & Meiselman, 1974;Wong & Kern, 2011;Igarashi et al 2013), its molecular mechanisms (Bartoshuk, 1987;Dzendolet, 1969;Paladino, Costantini, Colonna, & Facchiano, 2008Yamamoto et al 2006), and the engineering of other plants to produce miraculin (Sun, Cui, Ma, & Ezura, 2006;Sun, Kataoka, Yano, & Ezura, 2007;He at al. 2015).…”

Section: Introductionmentioning

confidence: 98%