231:- all of which are isolated from plants in tropical forests. These proteins show no similarities in a structural or homologous sequence aspect. All of these sweet tasting proteins have different molecular lengths, with no sequence homology and little to none structural homology. Efforts to identify structural similarities among sweet tasting proteins included using the 3D structures and DALI to find similarities. However only a vague resemblance was found for the three proteins tested, monellin, thaumatin, and brazzein. Brazzein and thaumatin invoke respinses in humans through the T1R2-T1R3 receptor and can be applied t Pentadin a Brazzein and Pentadin are similar to one another. These repsonses in the T1R2-T1R3 receptor are similar to the small molecular weight sweeteners that include popular sweeteners. Proteins cannot generally stimulate taste receptors like sugar normally does, however the identified sweet tasting proteins, such as monellin, thaumatin, pentadin, curculin, and mabinlin are able to interact with one's taste receptors to create a sweet taste. Very low concentrations of these sweet tasting proteins are required for them to interact with our receptors, therefore they are also known to be low calorie sweeteners.
333:
202:. More structural analysis has been done on Brazzein than on Pentadin and it is difficult to understand the particular structure of Pentadin however, some of the structural properties of Brazzein can be applied to Pentadin. Brazzein contains two regions that are particularly critical for the sweetness of the protein, the N- and C- terminus of the protein, and a region of the protein that contains the flexible loop around Arg43. The exact properties for Pentadin are unknown, however we can apply particular regions of the N- and C- terminus regions to the structure of Pentadin as they are both derived from the same fruit
320:
in
Pentadin are aspartic acid, glutamic acid, tyrosine, lysine, and proline, with proline being the most dominant amino acid. The structure of Pentadin consists of subunits that are coupled by disulfide bonds and it is soluble in water. Pentadin can also withstand temperatures of 100 °C when exposed to it for 5 hours. The strength of the protein remains the same when it is exposed to temperature at and below 100 °C for an extended period of time (≤ 5 hours).
152:
354:
association between sugar consumption and chronic diseases, it is important to understand that there are sugar substitutes that one can use. Many sugar substitutes are available in the market today, however more research is required to determine whether or not sweet proteins, such as
Pentadin, are safe for human consumption over extended periods of time.
124:. Sweet tasting proteins are often used in the treatment of diabetes, obesity, and other metabolic disorders that one can experience. These proteins are isolated from the pulp of various fruits, typically found in rain forests and are also used as low calorie sweeteners that can enhance and modify existing foods.
170:
Sweet tasting proteins have been known to exist for many years and indigenous people have been known to use these proteins as a way to add sweetness to their foods without the use of other sweetening agents, such as sucrose. The sweetness of
Pentadin has been estimated to be about 500 times more than
328:
The six sweet-tasting proteins can be used as a natural low-calorie sweetener to replace certain sugars. They are also good for the response of insulin in people who are diabetic. Sweet tasting proteins can be used as naturally occurring low calorie sweeteners due to them having more sweetness and a
319:
Studies that have been conducted on the electrophoretic profile of pentadin revealed the presence of subunits that were joined together by disulfide bonds in the mature protein structure. These studies were done with and without the presence of 2-mercaptoethanol. The more prevalent amino acids found
345:
There is a growing interest surrounding low calorie sweeteners due to the average
American consuming approximately 17 teaspoons of sugar on a daily basis. The recommended amount of sugar consumed for men is 9 teaspoons and 6 teaspoons for women and with these increased amounts of sugar consumption,
147:
Baillon bears red berries that are about 2 inches in diameter and contain the sweet tasting proteins, Brazzein and
Pentadin, as discussed above. Brazzein and Pentadin are extracted from the same fruit however Pentadin is extracted from the fruit after it is heat-dried and Brazzein is extracted from
349:
There are two forms of sweeteners available: natural sweeteners and artificial (synthetic) sweeteners. Natural sweeteners are derived from plants and these include
Brazzein, Pentadin, and Thaumatin. These compounds provide sweetness with little to no calories however the long term effects of these
357:
Sweet tasting proteins and taste modifying proteins, such as
Pentadin and Miraculin, are being used as safer alternatives to normal table sugar due to their low caloric intake. All of these sweet tasting proteins are isolated from fruits and contain no unpleasant aftertaste, however the nature of
353:
A link between chronic diseases, such as cardiovascular diseases, diabetes, hypertension, and obesity and excessive sugar consumption has been developed over the years. Increased sugar consumption causes an increase in energy intake leading to increased weight gain and chronic diseases. Due to an
350:
natural proteins have not been studied intensively to accurately determine the adverse effects that may be caused. Some researchers have identified that these naturally derived sweet tasting proteins may cause weight gain and insulin secretion when consumed for long periods of time.
346:
numerous health issues increase (high blood pressure, cardiovascular diseases, and increased risk of obesity). Sweet tasting proteins are being introduced as alternatives to other forms of sweeetening agents because they are also known to contain health benefits.
166:
The fruit has been consumed by the apes and the natives for a long time. The berries of the plant were incredibly sweet
African locals call them "j'oublie" (French for "I forget") because their taste helps nursing infants forget their mothers' milk.
1049:
Kashani-Amin E, Faraji H, Nouriyengejeh S, Ebrahim-Habibi A (December 2021). "Structure-Sweetness
Relationship of Sweet Proteins: A Systematic Review on "Sweet Protein" Studies as a Sub-Group of "Sweetener" Investigations".
329:
lower calorie value than
Sucrose. Pentadin is a naturally occurring form of a low-calorie sweetener and can be used as a substitute for commonly used sugars, such as sucrose, glucose, and fructose.
143:
consists of a red outer-shell that contains three to five seeds inside of it, which are covered by a layer of red pulp that contain brazzein and pentadin, sweet tasting proteins.
332:
777:
Assadi-Porter FM, Aceti DJ, Markley JL (April 2000). "Sweetness determinant sites of brazzein, a small, heat-stable, sweet-tasting protein".
655:
33:
676:
Faus I (February 2000). "Recent developments in the characterization and biotechnological production of sweet-tasting proteins".
1107:
111:
558:
Sharififar F, Ashrafzadeh A, Kavirimanesh Khanaman M (2022-10-31). "A Review of Natural Peptide Sweeteners".
178:
and has a sweetening ability of 500 times more than sucrose. This sweet tasting protein is known to resemble
817:"Why are sweet proteins sweet? Interaction of brazzein, monellin and thaumatin with the T1R2-T1R3 receptor"
730:"Bioprospecting and biotechnological insights into sweet-tasting proteins by microbial hosts-a review"
1059:
425:"Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon"
116:
1083:
846:
701:
583:
533:
336:
Illustration of sweet-tasting proteins, regardless of their extraction origin, source, and types.
131:
were discovered in 1994, and are the 2 sweet-tasting proteins discovered in the African fruit,
1112:
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985:
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685:
626:
618:
567:
515:
473:
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175:
358:
these proteins don't allow for mass production like we can do with artificial sweeteners.
151:
73:
504:"Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B"
1063:
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729:
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83:
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49:
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954:"Sweet proteins--potential replacement for artificial low calorie sweeteners"
889:
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989:
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423:
Wel HV, Larson G, Hladik A, Hladik CM, Hellekant G, Glaser D (1989).
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Growing interests in artificial sweeteners and sweet-tasting proteins
303:
273:
253:
121:
905:"Identification of novel sweet protein for nutritional applications"
331:
106:
99:
728:
Bilal M, Ji L, Xu S, Zhang Y, Iqbal HM, Cheng H (April 2022).
196:
and is similar to Brazzein, the first protein discovered from
560:
International Journal of Peptide Research and Therapeutics
120:), a climbing shrub growing in some tropical countries of
105:, was discovered and isolated in 1989, in the fruit of
174:
The molecular weight of Pentadin is estimated to be 12
866:"Sweet, antisweet and sweetness-inducing substances"
189:
Pentadin is the second protein discovered in Oubli (
79:
69:
64:
48:
40:
28:
23:
18:
553:
551:
549:
547:
239:The amino acid composition of pentadin contains:
211:There are six sweet-tasting proteins - pentadin,
1005:
1003:
1001:
999:
810:
808:
1052:Moscow University Biological Sciences Bulletin
656:"UW-Madison professor makes a sweet discovery"
462:"Sweet and taste-modifying proteins: A review"
8:
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717:
715:
455:
453:
671:
669:
497:
495:
460:Gibbs BF, Alli I, Mulligan C (1996-09-01).
171:Sucrose, when looked at on a weight basis.
1012:"Natural and synthetic intense sweeteners"
418:
416:
61:
979:
969:
928:
832:
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630:
519:
182:on a sweetness basis and is higher than
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1016:The Journal of Nutritional Biochemistry
870:Trends in Food Science & Technology
779:Archives of Biochemistry and Biophysics
412:
678:Applied Microbiology and Biotechnology
15:
1010:Sardesai VM, Waldshan TH (May 1991).
864:Kurihara Y, Nirasawa S (1994-02-01).
502:Ming D, Hellekant G (November 1994).
7:
611:Mitochondrial DNA. Part B, Resources
903:Gnanavel M, Serva Peddha M (2011).
14:
601:Zheng X, Yi TS (November 2019).
1:
834:10.1016/S0014-5793(02)03155-1
746:10.1080/21655979.2022.2061147
623:10.1080/23802359.2019.1688102
607:Baillon (Pentadiplandraceae)"
162:Found in Tropical West Africa
148:the fresh form of the fruit.
1028:10.1016/0955-2863(91)90081-F
882:10.1016/0924-2244(94)90069-8
521:10.1016/0014-5793(94)01184-2
478:10.1016/0271-5317(96)00175-3
654:Stein J (4 November 2002).
1129:
815:Temussi PA (August 2002).
572:10.1007/s10989-022-10464-4
205:(Pentadiplandra brazzeana)
1072:10.3103/S0096392521440012
60:
952:Kant R (February 2005).
605:Pentadiplandra brazzeana
199:Pentadiplandra brazzeana
192:Pentadiplandra brazzeana
145:Pentadiplandra brazzenna
140:Pentadiplandra brazzeana
134:Pentadiplandra brazzeana
112:Pentadiplandra brazzeana
34:Pentadiplandra brazzeana
603:"The plastid genome of
921:10.6026/97320630007112
791:10.1006/abbi.2000.1726
444:10.1093/chemse/14.1.75
337:
163:
971:10.1186/1475-2891-4-5
690:10.1007/s002530050001
335:
154:
19:Defensin-like protein
1064:2021MUBSB..76..175K
235:Physical properties
466:Nutrition Research
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164:
1108:Sugar substitutes
958:Nutrition Journal
660:The State Journal
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740:(4): 9815–9828.
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617:(2): 4002–4003.
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472:(9): 1619–1630.
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1058:(4): 175–190.
1041:
1022:(5): 236–244.
995:
944:
915:(3): 112–114.
909:Bioinformation
895:
856:
804:
785:(2): 259–265.
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684:(2): 145–151.
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514:(1): 106–108.
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157:Pentadiplandra
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734:Bioengineered
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299:Phenylalanine
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249:Glutamic Acid
247:
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244:Aspartic Acid
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127:Pentadin and
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100:sweet-tasting
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947:
912:
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898:
876:(2): 37–42.
873:
869:
859:
827:(1–3): 1–4.
824:
821:FEBS Letters
820:
782:
778:
772:
737:
733:
681:
677:
659:
649:
614:
610:
604:
596:
563:
559:
511:
508:FEBS Letters
507:
469:
465:
438:(1): 75–79.
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110:
95:
94:
74:Swiss-model
24:Identifiers
1102:Categories
566:(6): 158.
407:References
284:Isoleucine
279:Methionine
160:brazzeana)
70:Structures
65:Search for
1088:247259526
1080:0096-3925
1036:0955-2863
890:0924-2244
588:253226799
580:1573-3904
486:0271-5317
393:Miraculin
383:Thaumatin
314:Histidine
213:thaumatin
184:thaumatin
1113:Proteins
990:15703077
964:(1): 5.
939:22125379
851:32490657
843:12208493
799:10775411
764:35435127
706:31882473
698:10709975
641:33366290
402:Lysosyme
398:Curculin
388:Mabinlin
378:Monellin
373:Mabinlin
368:Brazzein
362:See also
309:Arginine
294:Tyrosine
229:curculin
225:brazzein
221:mabinlin
217:monellin
180:monellin
129:brazzein
96:Pentadin
84:InterPro
29:Organism
1060:Bibcode
930:3218311
755:9161876
632:7707644
538:6650703
530:7957951
289:Leucine
269:Alanine
264:Glycine
259:Proline
155:Oubli (
117:Baillon
103:protein
80:Domains
50:UniProt
1086:
1078:
1034:
988:
981:549512
978:
937:
927:
888:
849:
841:
797:
762:
752:
704:
696:
639:
629:
586:
578:
536:
528:
484:
304:Lysine
274:Valine
254:Serine
227:, and
122:Africa
55:P56552
41:Symbol
1084:S2CID
847:S2CID
702:S2CID
584:S2CID
534:S2CID
428:(PDF)
107:oubli
1076:ISSN
1032:ISSN
986:PMID
935:PMID
886:ISSN
839:PMID
795:PMID
760:PMID
694:PMID
637:PMID
576:ISSN
526:PMID
482:ISSN
324:Uses
98:, a
1068:doi
1024:doi
976:PMC
966:doi
925:PMC
917:doi
878:doi
829:doi
825:526
787:doi
783:376
750:PMC
742:doi
686:doi
627:PMC
619:doi
568:doi
516:doi
512:355
474:doi
440:doi
176:kDa
1104::
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1066:.
1056:76
1054:.
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1018:.
1014:.
998:^
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974:.
960:.
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907:.
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868:.
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807:^
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682:53
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564:28
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470:16
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570::
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442::
207:.
194:)
109:(
44:?
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