Topic
Miraculin
About: Miraculin is a research topic. Over the lifetime, 114 publications have been published within this topic receiving 2661 citations.
Papers published on a yearly basis
Papers
TL;DR: The active principle of miracle fruit (Synsepalum dulcificum) is a basic glycoprotein with a probable molecular weight of 44,000 that modifies the taste so that one tastes sour substances as sweet.
Abstract: The active principle of miracle fruit (Synsepalum dulcificum) is a basic glycoprotein with a probable molecular weight of 44,000. Application of the protein to the tongue modifies the taste so that one tastes sour substances as sweet.
170 citations
TL;DR: The taste-modifying protein, miraculin, has the unusual property of modifying a sour taste into a sweet taste and is extracted with 0.5 M NaCl solution, indicating that it is highly pure.
136 citations
TL;DR: The taste-modifying protein, miraculin, has the unusual property of modifying sour taste into sweet taste and high homology was found between the amino acid sequences of miraculin and soybean trypsin inhibitor.
136 citations
TL;DR: It is demonstrated that the production of miraculin in edible plants can be a good alternative strategy to enhance the availability of this protein.
127 citations
TL;DR: An antifungal protein designated sativin was isolated from the legumes of the sugar snap and demonstrated negligible ribonuclease activity and inhibited translation in a rabbit reticulocyte lysate system with a very low potency.
106 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2021 | 4 |
| 2020 | 8 |
| 2019 | 3 |
| 2018 | 4 |
| 2017 | 1 |
| 2016 | 4 |