Monellin

Monellin

Monellin is a protein that is found in the fruit of the Serpentwood plant (Dioscoreophyllum cumminsii). It is a sweet protein that is approximately 3,000 times sweeter than sucrose by weight. Monellin is used as a low-calorie sweetener and is of interest in the study of taste and dietetics.

History

Monellin was first discovered in the 1960s by researchers exploring the Serpentwood plant. The protein was named after the Monell Chemical Senses Center, a non-profit scientific institute dedicated to research on taste and smell.

Structure

Monellin is a small protein composed of two polypeptide chains, A and B, which are held together by disulfide bonds. The A chain contains 44 amino acid residues, while the B chain contains 50. The protein has a unique tertiary structure that allows it to bind to the sweet taste receptor on the tongue.

Sweetness

The sweetness of monellin is due to its ability to bind to the sweet taste receptor on the tongue. This binding triggers a signal to the brain, which perceives the taste as sweet. Unlike sucrose, monellin does not contribute to calorie intake, making it a popular choice for low-calorie diets and diabetic diets.

Uses

Monellin is used as a low-calorie sweetener in various food products. It is also used in scientific research to study the mechanisms of taste and the role of sweet proteins in diet and health.

Safety

Monellin is generally recognized as safe for consumption. However, like all proteins, it can cause allergic reactions in some individuals.

See also

• Thaumatin
• Brazzein
• Mabinlin
• Pentadin

References

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