Title: Miraculin
Additional Names: Taste-modifying protein
Trademarks: Miralin (Miralin)
Literature References: A basic glycoprotein of probable mol wt 44,000. Responsible for the taste-changing properties of Miracle fruit (agbayun), the red berries of Synsepalum dulcificum (Schum.) Daniell, Sapotaceae [alternate name: Richardella dulcifica (Schum. and Thonn) Baehni], a shrub indigenous to tropical W. Africa. Sour materials taste sweet after the tasteless mucilaginous pulp of the fruit has been applied to the tongue. First description: Daniell, Pharm. J. 11, 445 (1852). Isolation studies: Inglett et al., J. Agric. Food Chem. 13, 284 (1965); Kurihara, Beidler, Science 161, 1241 (1968). Isoln and purif of miraculin: Brouwer et al., Nature 220, 373 (1968); NL 6911954 corresp to Brouwer et al., US 3682880 (1970, 1972 to Lever Bros.). Max sweetening effect occurs when 4 ยด 10-7 M (in 0.02 M citric acid) is held in the mouth for 3 mins. The protein probably binds to receptors of the taste buds and modifies their function. Mechanism of action studies: Kurihara, Beidler, Nature 222, 1176 (1969). Reviews: Henning, Pharm. Weekbl. 106, 271 (1971); Cagan, Science 181, 32 (1973).
Use: Sweetening agent. |