Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein

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概要

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• 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.

• 社団法人 日本農芸化学会の論文

著者

• Koizumi Ayako

  Department Of Integrated Sciences Graduate School Of Frontier Sciences University Of Tokyo

• Misaka Takumi

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• Abe Keiko

  Department Of Cardiovascular Physiology And Medicine Graduate School Of Biomedical Sciences Hiroshim

• Nakajima Ken-ichiro

  Department Of Surgery Social Insurance Saitama Chuo Hospital

• Morita Yuji

  Department Of Biology Faculty Of Science Kumamoto University

• Iizuka Kisho

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• Ito Keisuke

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• Asakura Tomiko

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• KOIZUMI Taichi

  Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U

• SHIMIZU-IBUKA Akiko

  Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U

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