1. The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications
- Author
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Fabrice Neiers, Michael Krohn, Christian Naumer, Loïc Briand, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Brain AG, Biotech, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Université Bourgogne Franche-Comté [COMUE] (UBFC), BRAIN AG, Projet BRAIN, Jean-Michel Merillon, Kishan Gopal Ramawat, Laboratoire Chrono-environnement - UFC (UMR 6249) (LCE), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Centre National de la Recherche Scientifique (CNRS)-Université de Franche-Comté (UFC), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Laboratoire Chrono-environnement ( LCE ), Université Bourgogne Franche-Comté ( UBFC ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Franche-Comté ( UFC ), and université de Bourgogne, CSGA
- Subjects
0301 basic medicine ,0106 biological sciences ,[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition ,receiver ,01 natural sciences ,03 medical and health sciences ,0404 agricultural biotechnology ,010608 biotechnology ,goût sucré ,Brazzein ,Sweet-tasting protein ,High-potency sweeteners ,Pentadiplandra ,030304 developmental biology ,2. Zero hunger ,0303 health sciences ,biology ,Sweet-taste receptor ,Structure-function relationship ,food and beverages ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,West african ,[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition ,030104 developmental biology ,protéine ,high-potency sweetener ,Natural source ,biology.protein ,Biochemical engineering ,protein ,édulcorant intense ,récepteur ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Abstract
International audience; Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. This chapter describes the biochemical, structural, sensory, and physiological properties of brazzein. We will summarize the current knowledge of the structure-activity relationship of brazzein. The biotechnological production of brazzein using various expression systems will also be reviewed. Furthermore, the emerging application of brazzein in the food industry to replace traditional sugars by acting as a natural, good, low-calorie sweetener will be discussed.
- Published
- 2016
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