Brazzein
Sign in to saveAlso known as pentadin, DEF_PENBA
Brazzein is a sweet-tasting protein that occurs naturally in oubli (Pentadiplandra brazzeana), a fruit native to the Atlantic coastal areas of Central Africa. Brazzein was named in 1994 by scientists at the University of Wisconsin–Madison. It is roughly 500 to 2000 times sweeter than sucrose.
Key facts
- Nonhuman protein.Name
- Brazzein
- Nonhuman protein.caption
- Solution NMR structure of the brazzein protein.
- Nonhuman protein.image
- Brazzeinmj.png
- Nonhuman protein.Symbol
- MONA_DIOCU
- Nonhuman protein.UniProt
- P56552
- Nonhuman protein.PDB
- 1BRZ
- Nonhuman protein.Organism
- Pentadiplandra brazzeana
via Wikipedia infobox
Protein · UniProt
Defensin-like protein
- Organism
- Pentadiplandra brazzeana (Oubli fruit tree)
- Length
- 54 aa
- Molecular mass
- 6,498 Da
- Evidence
- 1: Evidence at protein level
Taste-modifying protein; sweet-tasting. It is 2000 sweeter than sucrose on a molar basis
Swiss-Prot (reviewed) · via UniProt
Clinical Trials
1 registered- NAACTIVE_NOT_RECRUITINGEfficacy and Tolerability of a Specialized Food Products for Dietary Therapeutic and Preventive Nutrition Based on Ice Cream (Ice Cream With Brazzein, Maltitol and Oligofructose; Ice Cream With Brazzein, Erythritol, Maltitol and Inulin) Compared to Standard (Sundae) Ice CreamFederal State Budgetary Scientific Institution "Federal Research Centre of Nutrition, Biotechnology · NCT06724913
~5 min read
Article
7 sectionsContents
- Traditional use
- Protein structure
- Sweetness properties
- As a sweetener
- See also
- References
- External links
Brazzein is a sweet-tasting protein that occurs naturally in oubli (Pentadiplandra brazzeana), a fruit native to the Atlantic coastal areas of Central Africa. Brazzein was named in 1994 by scientists at the University of Wisconsin–Madison. It is roughly 500 to 2000 times sweeter than sucrose.
Brazzein is found in the extracellular region of oubli fruit, in the pulp tissue surrounding the seeds. It was first discovered and isolated in 1989 by Wel et al. under the name of pentadin. The corresponding author of both these publications has later opined that pentadin and brazzein are two different names for the same protein. Even though pentadin is the earlier proposed name, brazzein is the more commonly used name after more extensive characterisation of the sweet protein.
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via Wikidata sitelinks · CC0