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Introduction to Miraculin
Miracle? I think you mean Miraculin.
Miraculin is a protein that is best known for its ability to deceive human taste buds into thinking
sour or acidic food is sweet. This homodimeric glycoprotein was first identified in the West
African native fruit, Synsepalum dulcificum (also known as “Miracle Fruit”), and exists in the
pulp of the miracle fruit.
Miraculin’s deceptive properties have been exploited by several companies as sugar substitutes.
However, the American Food and Drug Administration banned the use of miraculin after
labeling it as an additive [3] . This
prevented its commercial use in the food industry.
<h3> What We Know About Miraculin’s Structure
Miraculin is composed of 191 amino acid residues linked primarily by disulfide bonds,
having a molecular weight of about 28 kDa. Sarroch Theerasil et al [4] use HPLC profiles and SDS-PAGE
analyses to prove this.
Miraculin is a homodimer made by two chains that have two N-glycosylated Asn residues and
are cross-linked through a disulfide bridge. Miraculin can also exist in a tetramer form.
Predictivley-modeled structure of miraculin
Miraculin’s interactions with human tongue receptors
Miraculin-Like Proteins (MLPs)
