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Recombinant curculin heterodimer exhibits taste‐modifying and sweet‐tasting activities
Author(s) -
Suzuki Maiko,
Kurimoto Eiji,
Nirasawa Satoru,
Masuda Yutaka,
Hori Kouichi,
Kurihara Yoshie,
Shimba Nobuhisa,
Kawai Misako,
Suzuki Ei-ichiro,
Kato Koichi
Publication year - 2004
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/j.febslet.2004.07.073
Subject(s) - wine tasting , recombinant dna , taste , sweet taste , gene isoform , escherichia coli , biochemistry , gene , chemistry , biology , food science , wine
Curculin from Curculigo latifolia is a unique sweet protein that exhibits both sweet‐tasting and taste‐modifying activities. We isolated a gene that encodes a novel protein highly homologous to curculin. Using cDNAs of the previously known curculin (designated as curculin1) and the novel curculin isoform (curculin2), we produced a panel of homodimeric and heterodimeric recombinant curculins by Escherichia coli expression systems. It was revealed that sweet‐tasting and taste‐modifying activities were exhibited solely by the heterodimer of curculin1 and curculin2.