Nakajima Ken-Ichiro, Koizumi Ayako, Iizuka Kisho, Ito Keisuke, Morita Yuji, Koizumi Taichi, Asakura Tomiko, Shimizu-Ibuka Akiko, Misaka Takumi, Abe Keiko
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.
Biosci Biotechnol Biochem. 2011;75(8):1600-2. doi: 10.1271/bbb.110081. Epub 2011 Aug 7.
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.
新甜蛋白是在宽叶仙茅果实中发现的一种甜味蛋白，它能够将酸味转变为甜味。新甜蛋白能让饮用水变甜，这表明非酸性化合物可能会诱发甜味。我们报告称，氯化铵和某些氨基酸能引发新甜蛋白强烈的甜味。因此，新甜蛋白可以让富含氨基酸的食物变甜。
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