Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein | Zendy

Kenichiro Nakajima | Zendy; Ayako Koizumi | Zendy; Kisho IIZUKA | Zendy; Keisuke Ito | Zendy; Yuji Morita | Zendy; Taichi Koizumi | Zendy; Tomiko Asakura | Zendy; Akiko ShimizuIbuka | Zendy; Takumi Misaka | Zendy; Keiko Abe | Zendy

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Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein

Author(s) -

Kenichiro Nakajima,

Ayako Koizumi,

Kisho IIZUKA,

Keisuke Ito,

Yuji Morita,

Taichi Koizumi,

Tomiko Asakura,

Akiko ShimizuIbuka,

Takumi Misaka,

Keiko Abe

Publication year - 2011

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.110081

Subject(s) - sweetness , taste , chemistry , food science , sweet taste , ammonium , amino acid , ammonium chloride , biochemistry , organic chemistry

Neoculin, a sweet protein found in the fruit of Curculigo latifolia, has the ability to change sourness into sweetness. Neoculin turns drinking water sweet, indicating that non-acidic compounds may induce the sweetness. We report that ammonium chloride and certain amino acids elicit the intense sweetness of neoculin. Neoculin can thus sweeten amino acid-enriched foods.

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