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