Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 68, Issue 6, Pages 1403-1407Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.68.1403
Keywords
neoculin; curculin; taste modification; sweetness; Curculigo latifolia
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A unique taste-modifying activity that converts the sense of sourness to the sense of sweetness occurs in the fruit of the plant Curculigo latifolia, intrinsic to West Malaysia. The active component, known as curculin, is a protein consisting of two identical subunits. We have found a new taste-modifying protein, named neoculin, of the same origin. Both chemical analysis and cDNA cloning characterized neoculin as a heterodimeric protein consisting of an acidic, glycosylated subunit of 113 amino acid residues and a basic subunit that is the monomeric curculin itself.
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