STRUCTURE DETERMINATION OF SWEET & LOW/ NON SWEET MONELLIN ANALOGS

莫内林是一种非常甜的蛋白质， 西非植物小茴香的浆果。 它 以摩尔计比蔗糖甜约100，000倍， 或比二肽甜味剂甜约300倍。 实验证据表明，完整的三维 莫内林的结构是引起甜味反应所必需的， 用于研究莫内林的大部分研究工作已经 专注于试图理解这一现象的结构基础 蛋白质异常的甜味 天然莫内林的结构 已使用X射线晶体学测定并精确到2.75 E。 通过对这些类似物的结构比较， 我们对莫内林与其 刺激甜味反应的受体。

Monellin is an intensely sweet protein that occurs naturally in the berries of the West African plant Dioscoreophylllum cumminsii. It is approximately 100,000 times sweeter than sucrose on a molar basis, or about 300 times sweeter than the dipeptide sweetener aspartame. Experimental evidence shows that the intact three-dimensional structure of monellin is required for it to elicit the sweet response, and most of the research effort expended on studying monellin has focused on trying to understand the structural basis for this protein's extraordinary sweetness. The structure of natural monellin has been determined using x-ray crystallography and refined to 2.75 E. From structure comparison among these analogs, we would like to refine our understanding of the interactions between monellin and its receptor that trigger the sweet response.