6533b7d4fe1ef96bd1261f1a
RESEARCH PRODUCT
The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications
Fabrice NeiersMichael KrohnChristian NaumerLoïc Briandsubject
0301 basic medicine0106 biological sciences[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionreceiver01 natural sciences03 medical and health sciences0404 agricultural biotechnology010608 biotechnologygoût sucréBrazzeinSweet-tasting proteinHigh-potency sweetenersPentadiplandra030304 developmental biology2. Zero hunger0303 health sciencesbiologySweet-taste receptorStructure-function relationshipfood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceWest african[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition030104 developmental biologyprotéinehigh-potency sweetenerNatural sourcebiology.proteinBrazzeinBiochemical engineeringproteinédulcorant intenserécepteur[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
International audience; Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. This chapter describes the biochemical, structural, sensory, and physiological properties of brazzein. We will summarize the current knowledge of the structure-activity relationship of brazzein. The biotechnological production of brazzein using various expression systems will also be reviewed. Furthermore, the emerging application of brazzein in the food industry to replace traditional sugars by acting as a natural, good, low-calorie sweetener will be discussed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-01-01 |