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Modification of the Sweetness and Stability of Sweet-Tasting Protein Monellin by Gene Mutation and Protein Engineering
Joint Authors
Liu, Qiulei
Li, Lei
Yang, Liu
Liu, Tianming
Cai, Chenggu
Liu, Bo
Source
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-01-10
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
Natural sweet protein monellin has a high sweetness and low calorie, suggesting its potential in food applications.
However, due to its low heat and acid resistance, the application of monellin is limited.
In this study, we show that the thermostability of monellin can be improved with no sweetness decrease by means of sequence, structure analysis, and site-directed mutagenesis.
We analyzed residues located in the α-helix as well as an ionizable residue C41.
Of the mutants investigated, the effects of E23A and C41A mutants were most remarkable.
The former displayed significantly improved thermal stability, while its sweetness was not changed.
The mutated protein was stable after 30 min incubation at 85°C.
The latter showed increased sweetness and slight improvement of thermostability.
Furthermore, we found that most mutants enhancing the thermostability of the protein were distributed at the two ends of α-helix.
Molecular biophysics analysis revealed that the state of buried ionizable residues may account for the modulated properties of mutated proteins.
Our results prove that the properties of sweet protein monellin can be modified by means of bioinformatics analysis, gene manipulation, and protein modification, highlighting the possibility of designing novel effective sweet proteins based on structure-function relationships.
American Psychological Association (APA)
Liu, Qiulei& Li, Lei& Yang, Liu& Liu, Tianming& Cai, Chenggu& Liu, Bo. 2016. Modification of the Sweetness and Stability of Sweet-Tasting Protein Monellin by Gene Mutation and Protein Engineering. BioMed Research International،Vol. 2016, no. 2016, pp.1-7.
https://search.emarefa.net/detail/BIM-1097396
Modern Language Association (MLA)
Liu, Qiulei…[et al.]. Modification of the Sweetness and Stability of Sweet-Tasting Protein Monellin by Gene Mutation and Protein Engineering. BioMed Research International No. 2016 (2016), pp.1-7.
https://search.emarefa.net/detail/BIM-1097396
American Medical Association (AMA)
Liu, Qiulei& Li, Lei& Yang, Liu& Liu, Tianming& Cai, Chenggu& Liu, Bo. Modification of the Sweetness and Stability of Sweet-Tasting Protein Monellin by Gene Mutation and Protein Engineering. BioMed Research International. 2016. Vol. 2016, no. 2016, pp.1-7.
https://search.emarefa.net/detail/BIM-1097396
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1097396