Identification and modulation of the key amino acid residue responsible for the ph sensitivity of neoculin, a taste-modifying protein

PLoS ONE

Volumn 6, Issue 4, 2011, Pages

  Nakajima, Ken ichiro ^a   Yokoyama, Kanako ^b   Koizumi, Taichi ^a   Koizumi, Ayako ^a   Asakura, Tomiko ^a   Terada, Tohru ^c   Masuda, Katsuyoshi ^d   Ito, Keisuke ^a,f   Shimizu Ibuka, Akiko ^a   Misaka, Takumi ^a   Abe, Keiko ^a,c,e  

^a UNIVERSITY OF TOKYO   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^c UNIVERSITY OF TOKYO   (Japan)

^d SUNTORY INSTITUTE FOR BIOORGANIC RESEARCH   (Japan)

^e KANAGAWA ACADEMY OF SCIENCE AND TECHNOLOGY   (Japan)

^f UNIVERSITY OF SHIZUOKA   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALANINE; HISTIDINE; NEOCULIN; TYROSINE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; AMINO ACID; CALCIUM; NEOCULIN PROTEIN, CURCULIGO LATIFOLIA;

AMINO ACID SUBSTITUTION; ARTICLE; CONTROLLED STUDY; EMBRYO; HUMAN; HUMAN CELL; HUMAN EXPERIMENT; NORMAL HUMAN; PH; PROTEIN STRUCTURE; SWEETNESS; TASTE BUD; ANIMAL; ASPERGILLUS ORYZAE; CELL LINE; CHEMICAL STRUCTURE; CHEMISTRY; CURCULIGO; DOSE RESPONSE; GENETIC VARIABILITY; METABOLISM; PROTEIN FOLDING; PROTEIN TERTIARY STRUCTURE; TASTE;

CURCULIGO LATIFOLIA;

AMINO ACIDS; ANIMALS; ASPERGILLUS ORYZAE; CALCIUM; CELL LINE; CURCULIGO; DOSE-RESPONSE RELATIONSHIP, DRUG; GENETIC VARIATION; HUMANS; HYDROGEN-ION CONCENTRATION; MODELS, MOLECULAR; PLANT PROTEINS; PROTEIN FOLDING; PROTEIN STRUCTURE, TERTIARY; TASTE;

EID: 79955755600     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0019448     Document Type: Article

References (19)

1. Li X, Staszewski L, Xu H, Durick K, Zoller M, et al. (2002) Human receptors for sweet and umami taste. Proc Natl Acad Sci USA 99: 4692-4696.
2. Yarmolinsky DA, Zuker CS, Ryba NJ, (2009) Common sense about taste: from mammals to insects. Cell 139: 234-244.
3. Cui M, Jiang P, Maillet E, Max M, Margolskee RF, et al. (2006) The heterodimeric sweet taste receptor has multiple potential ligand binding sites. Curr Pharm Des 12: 4591-4600.
4. Ming D, Hellekant G, (1994) Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B. FEBS Lett 355: 106-108.
5. Maehashi K, Udaka S, (1998) Sweetness of lysozymes. Biosci Biotechnol Biochem 62: 605-606.
6. Masuda T, Ueno Y, Kitabatake N, (2001) Sweetness and enzymatic activity of lysozyme. J Agric Food Chem 49: 4937-4941.
7. Nirasawa S, Nishino T, Katahira M, Uesugi S, Hu Z, et al. (1994) Structures of heat-stable and unstable homologues of the sweet protein mabinlin. The difference in the heat stability is due to replacement of a single amino acid residue. Eur J Biochem 223: 989-995.
8. Morris JA, Cagan RH, (1972) Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii. Biochim Biophys Acta 261: 114-122.
9. van der Wel H, Hladik A, Hladik C, Hellekant G, Glaser D, (1988) Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon. Chem Senses 14: 75-79.
10. van der Wel H, Loeve K, (1972) Isolation and characterization of thaumatin I and II, the sweet-tasting proteins from Thaumatococcus daniellii Benth. Eur J Biochem 31: 221-225.
11. Theerasilp S, Kurihara Y, (1988) Complete purification and characterization of the taste-modifying protein, miraculin, from miracle fruit. J Biol Chem 263: 11536-11539.
12. Shirasuka Y, Nakajima K, Asakura T, Yamashita H, Yamamoto A, et al. (2004) Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia. Biosci Biotechnol Biochem 68: 1403-1407.
13. Suzuki M, Kurimoto E, Nirasawa S, Masuda Y, Hori K, et al. (2004) Recombinant curculin heterodimer exhibits taste-modifying and sweet-tasting activities. FEBS Lett 573: 135-138.
14. Yamashita H, Akabane T, Kurihara Y, (1995) Activity and stability of a new sweet protein with taste-modifying action, curculin. Chem Senses 20: 239-243.
15. Kurihara Y, (1992) Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins. Crit Rev Food Sci Nutr 32: 231-252.
16. Nakajima K, Asakura T, Maruyama J, Morita Y, Oike H, et al. (2006) Extracellular production of neoculin, a sweet-tasting heterodimeric protein with taste-modifying activity, by Aspergillus oryzae. Appl Environ Microbiol 72: 3716-3723.
17. Nakajima K, Morita Y, Koizumi A, Asakura T, Terada T, et al. (2008) Acid-induced sweetness of neoculin is ascribed to its pH-dependent agonistic-antagonistic interaction with human sweet taste receptor. FASEB J 22: 2323-2330.
18. Koizumi A, Nakajima K, Asakura T, Morita Y, Ito K, et al. (2007) Taste-modifying sweet protein, neoculin, is received at human T1R3 amino terminal domain. Biochem Biophys Res Commun 358: 585-589.
19. Yamashita H, Theerasilp S, Aiuchi T, Nakaya K, Nakamura Y, et al. (1990) Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin. J Biol Chem 265: 15770-15775.