Nakajo S, Akabane T, Nakaya K, Nakamura Y, Kurihara Y
Laboratory of Biological Chemistry, School of Pharmaceutical Sciences, Showa University, Tokyo, Japan.
Biochim Biophys Acta. 1992 Feb 1;1118(3):293-7. doi: 10.1016/0167-4838(92)90287-n.
We have developed an enzyme immunoassay method for curculin, a new type of taste-modifying protein. This method can accurately quantify 0.05-20 ng of curculin, a sensitivity about 3000-times that of the psychometric method. The content of curculin in the fruit of Curculigo latifolia increased gradually until 3 weeks after artificial pollination and dramatically at 4 weeks, to finally reach 1.3 mg per fruit. Immunoblot analysis indicated that antiserum to curculin was faintly reactive with miraculin, but not with thaumatin or monellin.
我们开发了一种针对新型味觉修饰蛋白——仙茅甜蛋白的酶免疫测定方法。该方法能够准确地定量0.05 - 20纳克的仙茅甜蛋白，其灵敏度约为心理测量法的3000倍。宽叶仙茅果实中仙茅甜蛋白的含量在人工授粉后3周内逐渐增加，并在第4周急剧增加，最终达到每个果实1.3毫克。免疫印迹分析表明，仙茅甜蛋白抗血清与奇异果甜蛋白有微弱反应，但与索马甜或莫内林无反应。
