Application of taste modifying protein, neoculin and miraculin for food preperation

调味蛋白、neoculin 和 miraculin 在食品制备中的应用

• 批准号: 19300248
• 负责人: ASAKURA Tomiko
• 金额: $ 6.32万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2007
• 资助国家: 日本
• 起止时间: 2007 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19300248/
• 关键词: ネオクリン; ミラクリン; 甘味受容体; 味覚修飾タンパク質; 甘味タンパク質

Neoculin and miraculin are taste modifying proteins which convert sourness to sweetness. They are occurring in tropical fruits, Curculigo latiforia and Synsepalum dulcificum, respectively. Each native protein is difficult to obtain constantly. We succeeded to produce recombinant neoculin and miraculin with Aspergillus oryzae that was designated to GRAS. To verify the safety of neoculin, viability of Caco-2 cells exposed to neoculin was investigated. The viability of cells was not changed with neoculin exposure. DNA microarray analysis also revealed that neoculin did not affect the gene expression of Caco-2 cells. Neoculin is received by human sweet taste receptor, T1R2-T1R3. The interaction sites of neoculin to T1R2-T1R3 were analyzed using HEK293T cells that express T1R2-T1R3. As a result, neoculin was received at the N-terminal extra cellar domain in T1R3.

新果糖和魔豆球蛋白是将酸味转化为甜味的味觉调节蛋白。它们分别发生在热带水果Curculigo Latiforia和Synsepalum duccificum中。每一种天然蛋白质都很难不断获得。我们成功地用米曲霉生产了重组新球蛋白和奇迹球蛋白，命名为GRAS。为了验证新古柯林的安全性，研究了新古柯林对Caco-2细胞的作用。细胞活力不随新皮质素浓度的变化而改变。DNA芯片分析也表明，新库林不影响Caco-2细胞的基因表达。新库林由人类甜味受体T1R2-T1R3接收。用表达T1R2-T1R3的HEK293T细胞分析新皮质素与T1R2-T1R3的相互作用部位。结果，在T1R3的N端胞外区获得了新的补体蛋白。

项目成果

食と味覚

食物和味道

• 发表时间: 2008
• 作者: Shimizu-Ibuka;A.;Morita;Y.;Nakajima;K.;Asakura;T.;Terada;T.;Misaka;T.;Abe;K.;朝倉富子
• 通讯作者: 朝倉富子

Cathepsin D-like aspartic proteinase occurring in a maize weevil, Sitophilus zeamais, as its candidate of digestive enzyme.

组织蛋白酶 D 样天冬氨酸蛋白酶存在于玉米象甲 Sitophilus zeamais 中，作为其候选消化酶。

• 发表时间: 2009
• 期刊: Biosci.Biotechnol.Biochem. 73
• 作者: Mstsumoto;I
• 通讯作者: I

Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding Lectins

Neoculin 与单子叶甘露糖结合凝集素的生化和基因组分析比较

• 发表时间: 2008
• 期刊: Journal of Agricultural and Food Chemistry 56(13)
• 作者: Shimizu-Ibuka A;Nakai Y;Nakamori K;Morita Y;Nakajima KI;Kadota K;Watanabe H;Okubo S;Terada T;Asakura T;Misaka T;Abe K.
• 通讯作者: Abe K.

味覚修飾タンパク質ネオクリンの構造機能相関の解析

味觉修饰蛋白neoculin的结构-功能关系分析

• 发表时间: 2009
• 作者: 中島健一朗;他
• 通讯作者: 他

Neoculin a taste-modifying sweet protein, accumulates in ripening fruits of cultivated Curculigo latifolia

Neoculin 是一种味道调节甜味蛋白，在栽培仙茅成熟的果实中积累

• 发表时间: 2008
• 期刊: J.Plant Physiol. 165(18)
• 作者: Okubo;S.;Asakura;T.;Okubo;K.;Abe;K.;Misaka;T.;Akita;T.;Abe K.
• 通讯作者: Abe K.