Brazzein

Brazzein

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Brazzein molecular structure

Brazzein is a sweet-tasting protein derived from the fruit of the West African plant Pentadiplandra brazzeana. It is known for its intense sweetness, being approximately 500 to 2000 times sweeter than sucrose on a molar basis. Brazzein is of interest in the food industry as a potential low-calorie sweetener.

Structure and Properties

Brazzein is a small protein consisting of 54 amino acids. It is characterized by its stability under a wide range of temperatures and pH levels, making it suitable for various food processing applications. The protein's sweetness is attributed to its specific interaction with the human sweet taste receptor, which is part of the G protein-coupled receptor family.

Discovery and Origin

Brazzein was first isolated from the fruit of Pentadiplandra brazzeana, a plant native to West Africa. The fruit has been traditionally consumed by local populations, who have long recognized its sweet properties. The protein was identified and characterized in the late 20th century, leading to increased interest in its potential applications.

Applications

Due to its intense sweetness and stability, brazzein is being explored as a natural sweetener in the food and beverage industry. It offers a low-calorie alternative to traditional sweeteners like sucrose and high-fructose corn syrup. Brazzein's ability to maintain its sweetness under various conditions makes it an attractive option for products that require long shelf lives or are subjected to heat during processing.

Production

The production of brazzein for commercial use involves recombinant DNA technology. By inserting the gene responsible for brazzein production into microorganisms such as Escherichia coli or yeast, it is possible to produce the protein in large quantities. This method of production is more sustainable and cost-effective compared to extracting the protein directly from the fruit.

Health and Safety

As a protein-based sweetener, brazzein is generally considered safe for consumption. However, as with any novel food ingredient, it is subject to regulatory approval and safety assessments by food safety authorities such as the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).

Related Pages

• Sweet protein
• Pentadiplandra brazzeana
• G protein-coupled receptor
• Recombinant DNA technology