A Super Stable Mutant of the Plant Protein Monellin Endowed with Enhanced Sweetness.
A Super Stable Mutant of the Plant Protein Monellin Endowed with Enhanced Sweetness.
复制标题
甜度增强的植物蛋白Monellin的超稳定突变体。
DOI：
10.3390/life11030236
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发表时间：
2021-03-12
期刊：
影响因子：
--
通讯作者：
Picone D
中科院分区：
文献类型：
--
作者：
Delfi M;Emendato A;Leone S;Lampitella EA;Porcaro P;Cardinale G;Petraccone L;Picone D
甜蛋白是一类能够通过与甜味受体T1R2/T1R3相互作用而引起人类甜味感觉的蛋白质。单链Monellin （MNEI）是已知最甜的蛋白质之一，它可以在许多食品和饮料配方中取代糖。然而，它的使用受到中性ph下低稳定性和高聚集倾向的限制。为了解决这一不便，我们设计了一种新的MNEI结构，称为Mut9，它的甜度和稳定性都有所提高。Mut9在酸性和中性环境中表现出非凡的稳定性，我们观察到其熔化温度比MNEI高20°C以上。此外，Mut9的甜度是MNEI的两倍。这两种蛋白通过生物物理和感官分析进行了广泛的表征。值得注意的是，Mut9在沸水10分钟后仍保持其结构和功能，在pH为6.8时差异最大，仍保持折叠和甜味，而MNEI则失去了其结构和功能。最后，我们进行了6个月的保质期评估，数据证实了新结构在广泛条件下的更大稳定性。这些数据证明Mut9在食品和饮料应用方面比MNEI具有更大的潜力。
Sweet proteins are a class of proteins with the ability to elicit a sweet sensation in humans upon interaction with sweet taste receptor T1R2/T1R3. Single-chain Monellin, MNEI, is among the sweetest proteins known and it could replace sugar in many food and beverage recipes. Nonetheless, its use is limited by low stability and high aggregation propensity at neutral pH. To solve this inconvenience, we designed a new construct of MNEI, dubbed Mut9, which led to gains in both sweetness and stability. Mut9 showed an extraordinary stability in acidic and neutral environments, where we observed a melting temperature over 20 °C higher than that of MNEI. In addition, Mut9 resulted twice as sweet than MNEI. Both proteins were extensively characterized by biophysical and sensory analyses. Notably, Mut9 preserved its structure and function even after 10 min boiling, with the greatest differences being observed at pH 6.8, where it remained folded and sweet, whereas MNEI lost its structure and function. Finally, we performed a 6-month shelf-life assessment, and the data confirmed the greater stability of the new construct in a wide range of conditions. These data prove that Mut9 has an even greater potential for food and beverage applications than MNEI.
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影响因子：
7.3
作者：
Morini, G;Bassoli, A;Temussi, PA
通讯作者：
Temussi, PA
通过基因突变和蛋白质工程修饰甜味蛋白莫内林的甜度和稳定性。
影响因子：
--
作者：
Liu Q;Li L;Yang L;Liu T;Cai C;Liu B
通讯作者：
Liu B
影响因子：
4.6
作者：
Masuda T;Ohta K;Ojiro N;Murata K;Mikami B;Tani F;Temussi PA;Kitabatake N
通讯作者：
Kitabatake N
DOI：
10.1016/0304-4165(72)90320-0
发表时间：
1972-01-01
期刊：
BIOCHIMICA ET BIOPHYSICA ACTA
影响因子：
--
作者：
MORRIS, JA;CAGAN, RH
通讯作者：
CAGAN, RH
影响因子：
5.6
作者：
Esposito, Veronica;Gallucci, Roberta;Temussi, Piero A.
通讯作者：
Temussi, Piero A.