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Non-acidic compounds induce the intense sweet taste of neoculin, a taste-modifying protein
Authors:Nakajima Ken-Ichiro  Koizumi Ayako  Iizuka Kisho  Ito Keisuke  Morita Yuji  Koizumi Taichi  Asakura Tomiko  Shimizu-Ibuka Akiko  Misaka Takumi  Abe Keiko
Institution:Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.
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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