Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 75, Issue 8, Pages 1600-1602Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.110081
Keywords
neoculin; taste-modifying activity; weak acid; amino acid
Categories
Funding
- Bio-oriented Technology Research Advancement Institution of Japan
- Nisshin Seifun Foundation
- Japan Society for the Promotion of Science
- Ministry of Education, Culture, Sports, Science, and Technology of Japan [20380183]
- [21880015]
- [19300248]
- [20688015]
- [21658046]
- Grants-in-Aid for Scientific Research [22300256, 23248058, 23650462] Funding Source: KAKEN
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Neoculin, a sweet protein found in the fruit of Curculigo latifolia, has the ability to change sourness into sweetness. Neoculin turns drinking water sweet, indicating that non-acidic compounds may induce the sweetness. We report that ammonium chloride and certain amino acids elicit the intense sweetness of neoculin. Neoculin can thus sweeten amino acidenriched foods.
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