Editing Sweet Proteins

'''Comparison of thaumatin, monellin, mabinlin, pentadin, brazzein, curculin and miraculin.''' 

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'''Thaumatin''' 

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'''Monellin''' 

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'''Mabinlin''' 

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'''Pentadin''' 

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'''Brazzein''' 

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'''Curculin''' 

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'''Miraculin''' 

<br> 

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Source 

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Thaumatococcus danielli Benth 

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Dioscoreophyllum cumminsii Diels 

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Capparis masakai Levl 

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Pentadiplandra brazzeana Baillon 

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Pentadiplandra brazzeana Baillon 

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Curculingo latifolia 

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Richadella dulcifica 

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Geographic distribution 

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West Africa 

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West Africa 

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China 

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West Africa 

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West Africa 

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Malaysia 

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West Africa 

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Variants 

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I, II, a, b, c<sup>a</sup> 

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- 

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I, II- a, III, IV<sup>a</sup> 

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- 

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- 

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- 

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- 

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Sweetness factor (weight basis) 

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3000 

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3000 

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100 

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500 

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2000 

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550 

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- 

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Molecular mass (active form, kDa) 

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22.2 

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10.7 

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12.4 

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12.0<sup>b</sup> 

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6.5 

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24.9 

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98.4 

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Amino acids 

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207 

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45 (A chain) 

50 (B chain) 

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33 (A chain) 

72 (B chain) 

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? 

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54 

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114 

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191 

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Active form 

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Monomer 

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Dimer (A B) 

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Dimer (A B) 

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? 

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Monomer 

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Dimer (A A) 

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Tetramer (A A A A) 

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----

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Source: Adapted from Kurihara (1994). <sup>a</sup>At least five different forms of thaumatin (Lee et al., 1988) and four different forms of mabinlin (Nirasawa et al., 1994) have been identified. <sup>b</sup>A chromatographic fraction containing a 12-kDa protein was sweet. This same fraction, when subjected to electrophoresis under non-reducing conditions showed bands in the region between 22 and 41 kDa, suggesting the presence of subunits. 

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