抗甜味物质、甜味蛋白和甜味诱导蛋白的特性。

Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins.

作者信息

Kurihara Y

机构信息

Department of Chemistry, Faculty of Education, Yokohama National University, Japan.

出版信息

Crit Rev Food Sci Nutr. 1992;32(3):231-52. doi: 10.1080/10408399209527598.

DOI:10.1080/10408399209527598

PMID:1418601

Abstract

Recent studies on structures and functions of sweetness-inhibiting substances (gymnemic acid, ziziphin, and gurmarin); sweet proteins (monellin, thaumatin and mabinlin); and taste-modifying proteins (miraculin and curculin) were reviewed. Several gymnemic acid homologues and gurmarin were purified from the leaves of Gymnema sylvestre and their structures were determined. Ziziphin was also purified from leaves of Ziziphus jujuba. Gymnemic acid and ziziphin are glycoside of triterpenes that suppress sweetness in human, while gurmarin is a peptide having antisweet activity in rat. Mabinlin is a heat-stable sweet protein. The whole amino acid sequence and the position of disulfide bridges of mabinlin were determined. Miraculin has the unusual property of modifying a sour taste into a sweet taste. Curculin elicits a sweet taste. In addition, water and sour substance elicit a sweet taste after curculin. Their amino acid sequences and subunit structures were determined. These proteins are expected to be used as low-calorie sweeteners.

摘要

综述了近年来对甜味抑制物质（匙羹藤酸、酸枣仁皂苷和非洲竹芋甜素）、甜味蛋白（莫内林、索马甜和马槟榔甜蛋白）以及味觉修饰蛋白（奇果蛋白和仙茅甜蛋白）的结构与功能的研究。从匙羹藤叶中纯化得到了几种匙羹藤酸同系物和非洲竹芋甜素，并确定了它们的结构。酸枣仁皂苷也从酸枣叶中纯化得到。匙羹藤酸和酸枣仁皂苷是抑制人类甜味的三萜糖苷，而非洲竹芋甜素是一种在大鼠中具有抗甜味活性的肽。马槟榔甜蛋白是一种热稳定的甜味蛋白。确定了马槟榔甜蛋白的完整氨基酸序列和二硫键位置。奇果蛋白具有将酸味转化为甜味的独特特性。仙茅甜蛋白能引发甜味。此外，在摄入仙茅甜蛋白后，水和酸味物质也会引发甜味。确定了它们的氨基酸序列和亚基结构。这些蛋白质有望用作低热量甜味剂。