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

Ken-ichiro NAKAJIMADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Ayako KOIZUMIDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Kisho IIZUKADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Keisuke ITODepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Yuji MORITADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Taichi KOIZUMIDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Tomiko ASAKURADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Akiko SHIMIZU-IBUKADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Takumi MISAKADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo

Keiko ABEDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo;Food Safety and Reliability Project, Kanagawa Academy of Science and Technology

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Abstract

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.

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

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

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