| 变味蛋白神秘果素研究进展 |
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| 引用本文： | 潘丽萍,余丝莉,李海航.变味蛋白神秘果素研究进展[J].科技导报(北京),2009,27(3). |
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| 作者姓名： | 潘丽萍 余丝莉 李海航 |
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| 作者单位： | 华南师范大学生命科学学院,广州,510631
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| 摘 要： | 神秘果素(miraculin)是从一种原产于西非的植物神秘果(Synsepalum dulcificum)中分离的、具有味觉改变功能的特异糖蛋白.它能改变人的味觉,使酸味转变为甜味.神秘果素是由191个氨基酸组成的单-肽链,其单体无活性,二聚体和四聚体在酸性环境下发挥功能.位于三级结构突出位点的两个组氨酸残基是其功能的重要活性位点.神秘果素除了味觉改变功能外.还可改善糖尿病动物对胰岛素的敏感性.神秘果素的提取分离主要有透析法、离心分离法、溶剂沉淀法和色谱法.目前已有研究者利用微生物和植物生产神秘果素.本文就神秘果素的结构性质、功能及其作用机理,提取分离,转基因研究等方面的进展进行综述.
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| 关 键 词： | 神秘果素 变味蛋白 糖蛋白 转基因 |
Studes on Miraculin,a Taste-modifying Protein |
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| PAN Liping,YU Sili,LI Haihang College of Life Sciences,South China Normal University,Guangzhou ,China.Studes on Miraculin,a Taste-modifying Protein[J].Science & Technology Review,2009,27(3). |
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| Authors: | PAN Liping YU Sili LI Haihang College of Life Sciences South China Normal University Guangzhou China |
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| Institution: | PAN Liping,YU Sili,LI Haihang College of Life Sciences,South China Normal University,Guangzhou 510631,China |
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| Abstract: | Miraculin is a glycoprotein with taste-modifying activity and is isolated from miracle fruit (Synsepalum dulcificum), a shrub native to West Africa. The protein can modify human's taste and turn a sour taste to a sweet taste. The mature peptide of miraculin consists of 191 amino acids and has taste-modifying activity in the forms of dimmers or tetramers, but not in monomers. Two histidine residues, exposed on the outside of the protein, are the main functional groups. In addition to the taste-modifying acti... |
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| Keywords: | miraculin taste-modifying protein glycoprotein transgenic |
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