423:(another taste-modifying agent), is not sweet by itself, but it can change the perception of sourness to sweetness, even for a long period after consumption. The duration and intensity of the sweetness-modifying effect depends on various factors, such as miraculin concentration, duration of contact of the miraculin with the tongue, and acid concentration. Miraculin reaches its maximum sweetness with a solution containing at least 4*10
29:
510:. However, it can still be sold in the form of whole berries or tablets (as "dietary supplements"). In 2011 the FDA banned a certain brand of miraculin tablets imported from Taiwan as it was thought to be "hard candy" with non-approved sweeteners. Miraculin has a
1376:
Ito K, Asakura T, Morita Y, Nakajima K, Koizumi A, Shimizu-Ibuka A, Masuda K, Ishiguro M, Terada T, Maruyama J, Kitamoto K, Misaka T, Abe K (August 2007). "Microbial production of sensory-active miraculin".
1500:
Kato K, Yoshida R, Kikuzaki A, Hirai T, Kuroda H, Hiwasa-Tanase K, Takane K, Ezura H, Mizoguchi T (September 2010). "Molecular breeding of tomato lines for mass production of miraculin in a plant factory".
189:
that gave the berries their sweetening effects, results that were published simultaneously by
Japanese and Dutch scientists working independently in the 1960s (the Dutch team called the glycoprotein
442:
Although the detailed mechanism of the taste-inducing behavior is unknown, it appears the sweet receptors are activated by acids which are related to sourness, an effect remaining until the
598:
Gahloth D, Selvakumar P, Shee C, Kumar P, Sharma AK (February 2010). "Cloning, sequence analysis and crystal structure determination of a miraculin-like protein from
Murraya koenigii".
454:
residues (i.e. His30 and His60) which participate in the taste-modifying behavior. One site maintains the attachment of the protein to the membranes while the other (with attached
407:
bridge. Both tetramer miraculin and native dimer miraculin in its crude state have the taste-modifying activity of turning sour tastes into sweet tastes. Miraculin belongs to the
1218:
Igeta H, Tamura Y, Nakaya K, Nakamura Y, Kurihara Y (September 1991). "Determination of disulfide array and subunit structure of taste-modifying protein, miraculin".
1035:
Giroux EL, Henkin RI (1974). "Purification and some properties of miraculin, a glycoprotein from
Synsepalum dulcificum which provokes sweetness and blocks sourness".
1566:
1636:
1588:
1549:
1311:
527:
1114:
427:
miraculin, which is held in the mouth for about 3 minutes. Maximum is equivalent in sweetness to a 0.4 mol/L solution of
1412:
Matsuyama T, Satoh M, Nakata R, Aoyama T, Inoue H (April 2009). "Functional expression of miraculin, a taste-modifying protein in
1253:
Kurimoto E, Suzuki M, Amemiya E, Yamaguchi Y, Nirasawa S, Shimba N, Xu N, Kashiwagi T, Kawai M, Suzuki E, Kato K (November 2007).
933:
Brouwer JN, van der Wel H, Francke A, Henning GJ (October 1968). "Mieraculin, the sweetness-inducing protein from miracle fruit".
163:
are exposed to miraculin, the protein binds to the sweetness receptors. This causes normally sour-tasting acidic foods, such as
1682:
57:
765:
Koizumi A, Tsuchiya A, Nakajima K, Ito K, Terada T, Shimizu-Ibuka A, Briand L, Asakura T, Misaka T, Abe K (October 2011).
408:
643:
507:
432:
824:
Swamy KB, Hadi SA, Sekaran M, Pichika MR (November 2014). "The clinical effects of
Synsepalum dulcificum: a review".
526:, according to the List of Existing Food Additives published by the Ministry of Health and Welfare (published by the
1667:
1592:
447:
446:
perceive a neutral pH. Sweeteners are perceived by the human sweet taste receptor, hT1R2-hT1R3, which belongs to
1662:
1183:
Kurihara Y (1992). "Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins".
353:
135:
644:"Complete purification and characterization of the taste-modifying protein, miraculin, from miracle fruit"
149:
181:
berries were first noted by des
Marchais during expeditions to West Africa in the 18th century. The term
1677:
1672:
1255:"Curculin exhibits sweet-tasting and taste-modifying activities through its distinct molecular surfaces"
177:
144:
33:
1115:"Complete amino acid sequence and structure characterization of the taste-modifying protein, miraculin"
701:"Intracellular acidification is required for full activation of the sweet taste receptor by miraculin"
993:
942:
891:
778:
712:
487:
424:
1482:
1095:
1017:
966:
915:
1545:
1518:
1474:
1433:
1394:
1358:
1317:
1307:
1276:
1235:
1200:
1136:
1087:
1052:
1009:
958:
907:
841:
806:
738:
665:
615:
588:
400:
73:
1612:
1510:
1464:
1425:
1386:
1348:
1299:
1266:
1227:
1192:
1126:
1079:
1044:
1001:
950:
899:
833:
796:
786:
728:
720:
655:
607:
471:
152:, who searched for many different fruits during a 1725 excursion to its native West Africa.
109:
1453:"Functional expression of the taste-modifying protein, miraculin, in transgenic lettuce"
997:
946:
895:
782:
716:
470:
As miraculin is a readily soluble protein and relatively heat stable, it is a potential
882:
Kurihara K, Beidler LM (September 1968). "Taste-modifying protein from miracle fruit".
801:
766:
733:
700:
515:
1131:
699:
Sanematsu K, Kitagawa M, Yoshida R, Nirasawa S, Shigemura N, Ninomiya Y (March 2016).
660:
1656:
1541:
1231:
523:
483:
276:
246:
232:
1113:
Theerasilp S, Hitotsuya H, Nakajo S, Nakaya K, Nakamura Y, Kurihara Y (April 1989).
1099:
1021:
919:
1486:
970:
392:
186:
139:
1469:
1452:
903:
860:
1303:
1220:
Biochimica et
Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology
1005:
984:
Cagan RH (July 1973). "Chemostimulatory protein: a new type of taste stimulus".
506:
The use of miraculin as a food additive was denied in 1974 by the United States
369:
119:
1390:
771:
Proceedings of the
National Academy of Sciences of the United States of America
1567:"Sugar Freedom: Chef Homaro Cantu and his Magnificent Miracle Berry Obsession"
1321:
1196:
1164:
673:
611:
511:
475:
357:
331:
280:
258:
226:
210:
206:
85:
38:
1362:
1144:
1353:
1336:
791:
554:
459:
451:
443:
404:
385:
368:
The sugars consist of a total of 3.4 kDa, composed of a molar ratio of
316:
296:
238:
160:
1522:
1478:
1437:
1398:
1280:
1271:
1254:
845:
810:
742:
619:
1239:
1204:
1140:
1056:
1013:
962:
911:
837:
669:
1337:"Pharmaceutical and therapeutic potential of miraculin and miracle berry"
1091:
767:"Human sweet taste receptor mediates acid-induced sweetness of miraculin"
559:
549:
544:
539:
420:
396:
292:
288:
148:. The berry, also known as the miracle fruit, was documented by explorer
90:
1429:
1048:
1538:
The Fruit
Hunters: A Story of Nature, Adventure, Commerce and Obsession
1168:
1083:
564:
496:
491:
428:
373:
300:
284:
261:
254:
235:
1514:
724:
592:
205:
Miraculin was first sequenced in 1989 and was found to be a 24.6
167:, to be perceived as sweet. The effect can last for one or two hours.
78:
28:
954:
569:
500:
455:
381:
377:
250:
242:
229:
164:
519:
479:
156:
462:) activates the sweet receptor membrane in acid solutions.
436:
185:
derived from experiments to isolate and purify the active
1296:
Sweeteners: pharmacology, biotechnology, and applications
16:
A protein from West Africa with taste-modifying activity
503:
have also been used for mass production of miraculin.
486:
have failed, researchers have succeeded in preparing
356:
sequence of glycoprotein miraculin unit adapted from
334:
CRWTSSTVW RLDKYDESTG QYFVTIGGVK FKIEEFCGSG FYKLVFCPTV
1379:
319:
TRKEVDH DRPLAFFPEN PKEDVVRVST DLNINFSAFM PNPGPETISS
115:
105:
100:
84:
72:
64:
52:
47:
21:
637:
635:
633:
631:
629:
36:of a dimeric miraculin-like protein from seeds of
1178:
1176:
1589:"The 'Miracle' Berry That Could Replace Sugar"
1451:Sun HJ, Cui ML, Ma B, Ezura H (January 2006).
1185:Critical Reviews in Food Science and Nutrition
346:CGSCKVKCGD VGIYIDQKGR GRRLALSDKP FAFEFNKTVY F
8:
1341:Tropical Journal of Natural Product Research
861:"The miracle berry and miraculin: A review"
1503:Journal of Agricultural and Food Chemistry
1037:Journal of Agricultural and Food Chemistry
97:
27:
1468:
1352:
1270:
1130:
800:
790:
732:
659:
360:biological database of protein sequences.
642:Theerasilp S, Kurihara Y (August 1988).
216:
600:Archives of Biochemistry and Biophysics
580:
213:and 13.9% by weight of various sugars.
760:
758:
756:
754:
752:
694:
692:
690:
18:
431:. Miraculin degrades permanently via
7:
197:was in common use by the mid-1970s.
1259:The Journal of Biological Chemistry
1119:The Journal of Biological Chemistry
648:The Journal of Biological Chemistry
478:. While attempts to express it in
14:
1072:Archives of Oto-Rhino-Laryngology
528:Japan External Trade Organization
495:bacteria that express miraculin.
1294:Mérillon J, et al. (2018).
155:Miraculin itself does not taste
209:glycoprotein consisting of 191
1:
1470:10.1016/j.febslet.2005.12.080
1132:10.1016/S0021-9258(18)83477-9
1070:von Baumgarten R (1975). "".
904:10.1126/science.161.3847.1241
661:10.1016/S0021-9258(18)37991-2
409:Kunitz STI protease inhibitor
175:The sweetening properties of
1569:. NewCity Communications Inc
1536:Gollner AL (31 March 2009).
1335:Mangla, B; Kohli, K (2018).
1304:10.1007/978-3-319-27027-2_17
1232:10.1016/0167-4838(91)90073-9
508:Food and Drug Administration
435:at high temperatures and at
142:extracted from the fruit of
1006:10.1126/science.181.4094.32
448:G protein-coupled receptors
1699:
1593:The Atlantic Monthly Group
1565:Hieggelke B (2013-04-18).
1391:10.1016/j.bbrc.2007.06.064
859:Cudnik DR (27 July 2014).
403:, each held together by a
34:Crystallographic structure
1197:10.1080/10408399209527598
826:Journal of Medicinal Food
612:10.1016/j.abb.2009.11.008
351:
96:
26:
474:in acidic food, such as
1418:Journal of Biochemistry
792:10.1073/pnas.1016644108
1683:Chemopreventive agents
1637:"Novel Food Catalogue"
1617:www.accessdata.fda.gov
1272:10.1074/jbc.C700174200
450:, modified by the two
366:
201:Glycoprotein structure
150:Chevalier des Marchais
22:Miraculin glycoprotein
1354:10.26538/tjnpr/v2i1.3
838:10.1089/jmf.2013.3084
439:below 3 or above 12.
215:
178:Synsepalum dulcificum
145:Synsepalum dulcificum
1613:"Import Alert 45-07"
1587:Cox D (2014-05-29).
1165:UniProtKB/Swiss-Prot
518:. It is approved in
488:genetically modified
415:Sweetness properties
58:Synsepalum dulcificu
1049:10.1021/jf60194a033
998:1973Sci...181...32C
947:1968Natur.220..373B
896:1968Sci...161.1241K
783:2011PNAS..10816819K
717:2016NatSR...622807S
1084:10.1007/bf00453707
705:Scientific Reports
419:Miraculin, unlike
399:consisting of two
395:of miraculin is a
1668:Sugar substitutes
1515:10.1021/jf101874b
1430:10.1093/jb/mvn184
725:10.1038/srep22807
365:
364:
299:GGGLTVSATT PNGTFV
129:
128:
125:
124:
1690:
1648:
1647:
1645:
1643:
1633:
1627:
1626:
1624:
1623:
1609:
1603:
1602:
1600:
1599:
1584:
1578:
1577:
1575:
1574:
1562:
1556:
1555:
1533:
1527:
1526:
1497:
1491:
1490:
1472:
1448:
1442:
1441:
1414:Escherichia coli
1409:
1403:
1402:
1373:
1367:
1366:
1356:
1332:
1326:
1325:
1291:
1285:
1284:
1274:
1250:
1244:
1243:
1215:
1209:
1208:
1180:
1171:
1162:
1156:
1155:
1153:
1152:
1143:. Archived from
1134:
1110:
1104:
1103:
1067:
1061:
1060:
1032:
1026:
1025:
981:
975:
974:
955:10.1038/220373a0
930:
924:
923:
890:(3847): 1241–3.
879:
873:
872:
870:
868:
856:
850:
849:
821:
815:
814:
804:
794:
777:(40): 16819–24.
762:
747:
746:
736:
696:
685:
684:
682:
681:
672:. Archived from
663:
639:
624:
623:
595:
585:
347:
335:
320:
304:
265:
217:
98:
60:
39:Murraya koenigii
31:
19:
1698:
1697:
1693:
1692:
1691:
1689:
1688:
1687:
1663:Taste modifiers
1653:
1652:
1651:
1641:
1639:
1635:
1634:
1630:
1621:
1619:
1611:
1610:
1606:
1597:
1595:
1586:
1585:
1581:
1572:
1570:
1564:
1563:
1559:
1552:
1535:
1534:
1530:
1509:(17): 9505–10.
1499:
1498:
1494:
1450:
1449:
1445:
1411:
1410:
1406:
1375:
1374:
1370:
1334:
1333:
1329:
1314:
1298:. p. 169.
1293:
1292:
1288:
1265:(46): 33252–6.
1252:
1251:
1247:
1217:
1216:
1212:
1182:
1181:
1174:
1167:database entry
1163:
1159:
1150:
1148:
1112:
1111:
1107:
1069:
1068:
1064:
1034:
1033:
1029:
983:
982:
978:
941:(5165): 373–4.
932:
931:
927:
881:
880:
876:
866:
864:
858:
857:
853:
823:
822:
818:
764:
763:
750:
698:
697:
688:
679:
677:
654:(23): 11536–9.
641:
640:
627:
597:
587:
586:
582:
578:
536:
468:
417:
345:
330:
314:
275:
225:
203:
173:
56:
43:
17:
12:
11:
5:
1696:
1694:
1686:
1685:
1680:
1675:
1670:
1665:
1655:
1654:
1650:
1649:
1628:
1604:
1579:
1557:
1551:978-0385662680
1550:
1528:
1492:
1443:
1404:
1368:
1327:
1312:
1286:
1245:
1210:
1172:
1157:
1125:(12): 6655–9.
1105:
1062:
1043:(4): 595–601.
1027:
992:(4094): 32–5.
976:
925:
874:
851:
832:(11): 1165–9.
816:
748:
686:
625:
579:
577:
574:
573:
572:
567:
562:
557:
552:
547:
542:
535:
532:
516:European Union
514:status in the
484:tobacco plants
467:
466:As a sweetener
464:
416:
413:
363:
362:
349:
348:
343:
337:
336:
328:
322:
321:
312:
306:
305:
273:
267:
266:
223:
202:
199:
172:
169:
136:taste modifier
127:
126:
123:
122:
117:
113:
112:
107:
103:
102:
94:
93:
88:
82:
81:
76:
70:
69:
66:
62:
61:
54:
50:
49:
45:
44:
32:
24:
23:
15:
13:
10:
9:
6:
4:
3:
2:
1695:
1684:
1681:
1679:
1676:
1674:
1671:
1669:
1666:
1664:
1661:
1660:
1658:
1638:
1632:
1629:
1618:
1614:
1608:
1605:
1594:
1590:
1583:
1580:
1568:
1561:
1558:
1553:
1547:
1543:
1542:Anchor Canada
1539:
1532:
1529:
1524:
1520:
1516:
1512:
1508:
1504:
1496:
1493:
1488:
1484:
1480:
1476:
1471:
1466:
1462:
1458:
1454:
1447:
1444:
1439:
1435:
1431:
1427:
1424:(4): 445–50.
1423:
1419:
1415:
1408:
1405:
1400:
1396:
1392:
1388:
1385:(2): 407–11.
1384:
1380:
1372:
1369:
1364:
1360:
1355:
1350:
1346:
1342:
1338:
1331:
1328:
1323:
1319:
1315:
1313:9783319270272
1309:
1305:
1301:
1297:
1290:
1287:
1282:
1278:
1273:
1268:
1264:
1260:
1256:
1249:
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1241:
1237:
1233:
1229:
1225:
1221:
1214:
1211:
1206:
1202:
1198:
1194:
1191:(3): 231–52.
1190:
1186:
1179:
1177:
1173:
1170:
1166:
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1158:
1147:on 2020-06-09
1146:
1142:
1138:
1133:
1128:
1124:
1120:
1116:
1109:
1106:
1101:
1097:
1093:
1089:
1085:
1081:
1077:
1073:
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1058:
1054:
1050:
1046:
1042:
1038:
1031:
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1023:
1019:
1015:
1011:
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1003:
999:
995:
991:
987:
980:
977:
972:
968:
964:
960:
956:
952:
948:
944:
940:
936:
929:
926:
921:
917:
913:
909:
905:
901:
897:
893:
889:
885:
878:
875:
862:
855:
852:
847:
843:
839:
835:
831:
827:
820:
817:
812:
808:
803:
798:
793:
788:
784:
780:
776:
772:
768:
761:
759:
757:
755:
753:
749:
744:
740:
735:
730:
726:
722:
718:
714:
710:
706:
702:
695:
693:
691:
687:
676:on 2005-08-27
675:
671:
667:
662:
657:
653:
649:
645:
638:
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632:
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626:
621:
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613:
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605:
601:
594:
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581:
575:
571:
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566:
563:
561:
558:
556:
553:
551:
548:
546:
543:
541:
538:
537:
533:
531:
529:
525:
524:food additive
521:
517:
513:
509:
504:
502:
498:
494:
493:
489:
485:
481:
477:
473:
465:
463:
461:
457:
453:
449:
445:
440:
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434:
430:
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422:
414:
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406:
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398:
394:
389:
387:
383:
379:
375:
371:
361:
359:
355:
350:
344:
342:
339:
338:
333:
329:
327:
324:
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318:
313:
311:
308:
307:
302:
298:
294:
290:
286:
282:
278:
274:
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269:
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89:
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71:
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41:
40:
35:
30:
25:
20:
1678:Biomolecules
1673:Food science
1640:. Retrieved
1631:
1620:. Retrieved
1616:
1607:
1596:. Retrieved
1582:
1571:. Retrieved
1560:
1537:
1531:
1506:
1502:
1495:
1463:(2): 620–6.
1460:
1457:FEBS Letters
1456:
1446:
1421:
1417:
1413:
1407:
1382:
1378:
1371:
1347:(1): 12–17.
1344:
1340:
1330:
1295:
1289:
1262:
1258:
1248:
1226:(3): 303–7.
1223:
1219:
1213:
1188:
1184:
1160:
1149:. Retrieved
1145:the original
1122:
1118:
1108:
1078:(1): 43–65.
1075:
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989:
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979:
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877:
867:21 September
865:. Retrieved
854:
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819:
774:
770:
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678:. Retrieved
674:the original
651:
647:
606:(1): 15–22.
603:
599:
583:
505:
490:
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441:
433:denaturation
418:
393:native state
390:
367:
352:
340:
325:
309:
270:
220:
204:
194:
193:). The word
190:
187:glycoprotein
182:
176:
174:
154:
143:
140:glycoprotein
131:
130:
37:
863:. WordPress
476:soft drinks
384:(10%), and
370:glucosamine
354:Amino acids
221:SIGNAL (29)
211:amino acids
110:Swiss-model
48:Identifiers
1657:Categories
1622:2024-09-06
1598:2018-02-25
1573:2018-02-25
1322:1019806685
1151:2009-04-09
680:2009-04-09
576:References
522:as a safe
512:novel food
444:taste buds
358:Swiss-Prot
207:kilodalton
191:mieraculin
161:taste buds
106:Structures
101:Search for
68:MIRA_RICDU
1642:21 August
1363:2616-0684
711:: 22807.
596:;
555:Thaumatin
472:sweetener
460:arabinose
452:histidine
405:disulfide
386:galactose
195:miraculin
183:miraculin
132:Miraculin
1523:20695489
1479:16406368
1438:19122203
1399:17592723
1281:17895249
1100:40054832
1022:23665011
920:24451890
846:25314134
811:21949380
743:26960429
620:19914199
560:Pentadin
550:Monellin
545:Curculin
540:Brazzein
534:See also
421:curculin
411:family.
397:tetramer
295:YIVPVLRD
279:SAPNPVLD
120:InterPro
53:Organism
1487:9524453
1240:1911854
1205:1418601
1141:2708331
1057:4840911
1014:4714290
994:Bibcode
986:Science
971:4146207
963:5684879
943:Bibcode
912:5673432
892:Bibcode
884:Science
802:3189030
779:Bibcode
734:4785348
713:Bibcode
670:3403544
565:Cynarin
497:Lettuce
492:E. coli
429:sucrose
380:(22%),
376:(30%),
374:mannose
372:(31%),
341:151–191
326:101–150
257:LLAA AA
171:History
159:. When
116:Domains
86:UniProt
1548:
1521:
1485:
1477:
1436:
1397:
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1279:
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1203:
1169:P13087
1139:
1098:
1092:233846
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969:
961:
935:Nature
918:
910:
844:
809:
799:
741:
731:
668:
618:
570:Stevia
501:tomato
456:xylose
401:dimers
388:(7%).
382:xylose
378:fucose
310:51–100
165:citrus
91:P13087
65:Symbol
1483:S2CID
1096:S2CID
1018:S2CID
967:S2CID
916:S2CID
520:Japan
480:yeast
425:mol/L
291:TGTN
264:LLSAA
157:sweet
134:is a
1644:2021
1546:ISBN
1519:PMID
1475:PMID
1434:PMID
1395:PMID
1359:ISSN
1318:OCLC
1308:ISBN
1277:PMID
1236:PMID
1224:1079
1201:PMID
1137:PMID
1088:PMID
1053:PMID
1010:PMID
959:PMID
908:PMID
869:2019
842:PMID
807:PMID
739:PMID
666:PMID
616:PMID
593:3IIR
499:and
482:and
391:The
271:1–50
138:, a
79:3IIR
1511:doi
1465:doi
1461:580
1426:doi
1422:145
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1387:doi
1383:360
1349:doi
1300:doi
1267:doi
1263:282
1228:doi
1193:doi
1127:doi
1123:264
1080:doi
1076:210
1045:doi
1002:doi
990:181
951:doi
939:220
900:doi
888:161
834:doi
797:PMC
787:doi
775:108
729:PMC
721:doi
656:doi
652:263
608:doi
604:494
589:PDB
530:).
458:or
303:PPR
287:EKL
245:LS
74:PDB
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259:N
255:A
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251:V
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243:S
239:T
236:L
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227:M
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