Pentadin
Pentadin, a sweet-tasting protein, was discovered and isolated in 1989, in the fruit of Oubli (Pentadiplandra brazzeana Baillon), a climbing shrub growing in some tropical countries of Africa.[1]
The fruit has been consumed by the apes and the natives for a long time. The berries of the plant were incredibly sweet African locals call them "j'oublie" (French for "I forget") because their taste helps nursing infants forget their mothers' milk.[2]
Pentadin, with brazzein[3] discovered in 1994, are the 2 sweet-tasting proteins discovered in this African fruit.
Pentadin molecular weight estimated to be 12kDa.
It is reported to be 500 times sweeter than sucrose on a weight basis, with its sweetness having a slow onset and decline similar to monellin and thaumatin. However, pentadin's sweetness profile is closer to monellin than to thaumatin.[4]
See also
References
- ↑ H Van der Wel, G Larcon, A Hladika, CM Hladik, G Hellekant and D Glaser. Isolation and characterisation of Pentadin, the sweet principle of Pentadiplandra-Brazzeana Baillon. Chemical Senses 1989, 14:75-79.
- ↑ UW-Madison professor makes a sweet discovery 10:57 PM 11/04/02 Jason Stein For the State Journal
- ↑ Ming D and Hellekant G: Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B. FEBS Lett 1994, 355(1):106-8.
- ↑ H Van der Wel, G Larcon, A Hladika, CM Hladik, G Hellekant and D Glaser. Isolation and characterisation of Pentadin, the sweet principle of Pentadiplandra-Brazzeana Baillon. Chemical Senses 1989, 14:75-79.
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