Application of taste modifying protein, neoculin and miraculin for food preperation

调味蛋白、neoculin 和 miraculin 在食品制备中的应用

• 批准号: 19300248
• 负责人: ASAKURA Tomiko
• 金额: $ 6.32万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2007
• 资助国家: 日本
• 起止时间: 2007 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19300248/
• 关键词: ネオクリン; ミラクリン; 甘味受容体; 味覚修飾タンパク質; 甘味タンパク質

Neoculin and miraculin are taste modifying proteins which convert sourness to sweetness. They are occurring in tropical fruits, Curculigo latiforia and Synsepalum dulcificum, respectively. Each native protein is difficult to obtain constantly. We succeeded to produce recombinant neoculin and miraculin with Aspergillus oryzae that was designated to GRAS. To verify the safety of neoculin, viability of Caco-2 cells exposed to neoculin was investigated. The viability of cells was not changed with neoculin exposure. DNA microarray analysis also revealed that neoculin did not affect the gene expression of Caco-2 cells. Neoculin is received by human sweet taste receptor, T1R2-T1R3. The interaction sites of neoculin to T1R2-T1R3 were analyzed using HEK293T cells that express T1R2-T1R3. As a result, neoculin was received at the N-terminal extra cellar domain in T1R3.

新可蛋白和奇迹素是修饰蛋白质的味道，可将酸味转化为甜味。它们分别出现在热带水果，姜黄和同质体中。每种天然蛋白很难不断获得。我们成功地用指定为gras的曲霉曲霉生产重组蛋白和奇迹蛋白。为了验证新可蛋白的安全性，研究了暴露于新可蛋白的Caco-2细胞的生存能力。新近蛋白暴露不会改变细胞的生存能力。 DNA微阵列分析还表明，新可素蛋白不影响CACO-2细胞的基因表达。 Neoculin被人类甜味受体T1R2-T1R3接收。使用表达T1R2-T1R3的HEK293T细胞分析了新毒素与T1R2-T1R3的相互作用位点。结果，在T1R3中的N末端额外的酒窖结构域接受了新毒素。

项目成果

食と味覚

食物和味道

• 发表时间: 2008
• 作者: Shimizu-Ibuka;A.;Morita;Y.;Nakajima;K.;Asakura;T.;Terada;T.;Misaka;T.;Abe;K.;朝倉富子
• 通讯作者: 朝倉富子

Cathepsin D-like aspartic proteinase occurring in a maize weevil, Sitophilus zeamais, as its candidate of digestive enzyme.

组织蛋白酶 D 样天冬氨酸蛋白酶存在于玉米象甲 Sitophilus zeamais 中，作为其候选消化酶。

• 发表时间: 2009
• 期刊: Biosci.Biotechnol.Biochem. 73
• 作者: Mstsumoto;I
• 通讯作者: I

Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding Lectins

Neoculin 与单子叶甘露糖结合凝集素的生化和基因组分析比较

• 发表时间: 2008
• 期刊: Journal of Agricultural and Food Chemistry 56(13)
• 作者: Shimizu-Ibuka A;Nakai Y;Nakamori K;Morita Y;Nakajima KI;Kadota K;Watanabe H;Okubo S;Terada T;Asakura T;Misaka T;Abe K.
• 通讯作者: Abe K.

Acid-induced sweetness of neoculin is ascribed to its pH-dependent agonistic-antagonistic interaction with human sweet taste receptor

• DOI: 10.1096/fj.07-100289
• 发表时间: 2008-07-01
• 期刊: FASEB JOURNAL
• 影响因子: 4.8
• 作者: Nakajima, Ken-ichiro;Morita, Yuji;Abe, Keiko
• 通讯作者: Abe, Keiko

Microbial production of sensory-active miraculin

• DOI: 10.1016/j.bbrc.2007.06.064
• 发表时间: 2007-08-24
• 期刊: BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
• 影响因子: 3.1
• 作者: Ito, Keisuke;Asakura, Tomiko;Abe, Keiko
• 通讯作者: Abe, Keiko