The sweet protein brazzein as a promising natural sweetener

Обложка


Цитировать

Полный текст

Аннотация

In the modern world, due to the overconsumption of sugar-containing products, the problem of obesity is relevant. Among the many sweeteners that minimize sugar intake, a group of sweet-tasting proteins is up-and-coming. Brazzein is the smallest of the sweet proteins (54 aa, 6473 Da), and it is also safe for obese and diabetic people since it does not affect blood sugar and insulin levels. Brazzein has high thermal stability over a wide pH range: from 2 to 8 [1]. To increase the level of sweetness of brazzein, mutant variants of this protein were created through site-directed mutagenesis, the sweetest of which is triple mutant H31R/E36D/E41A, which is 22,500 times sweeter than sucrose [2]. Since the content of brazzein in the fruits of the natural source (Pentadiplandra brazzeana) is extremely low (0.2%), various methods have been developed to obtain brazzein using heterologous expression systems, which used as producers: bacteria (Escherichia coli, Lactococcus lactis), yeast (Pichia pastoris, Kluyveromyces lactis, Saccharomyces cerevisiae), plants (Zea mays, Oryza sativa, Lactuca sativa, Nicotiana tabacum) and animals (Mus musculus) [3–5]. Despite the short peptide sequence, the industrial production of recombinant protein faced several problems, including low protein yield (e.g in mouse milk it was detectable on western blot analysis only) and loss of sweetness. Аn extremely relevant and promising way to obtain recombinant brazzein is the optimization of extracellular expression in bakers yeasts with the GRAS (Generally recognized as safe) status, since the safety of these microorganisms for human health can potentially significantly reduce the number of brazzein purification steps and thereby reduce its cost to consumers.

Полный текст

In the modern world, due to the overconsumption of sugar-containing products, the problem of obesity is relevant. Among the many sweeteners that minimize sugar intake, a group of sweet-tasting proteins is up-and-coming. Brazzein is the smallest of the sweet proteins (54 aa, 6473 Da), and it is also safe for obese and diabetic people since it does not affect blood sugar and insulin levels. Brazzein has high thermal stability over a wide pH range: from 2 to 8 [1]. To increase the level of sweetness of brazzein, mutant variants of this protein were created through site-directed mutagenesis, the sweetest of which is triple mutant H31R/E36D/E41A, which is 22,500 times sweeter than sucrose [2]. Since the content of brazzein in the fruits of the natural source (Pentadiplandra brazzeana) is extremely low (0.2%), various methods have been developed to obtain brazzein using heterologous expression systems, which used as producers: bacteria (Escherichia coli, Lactococcus lactis), yeast (Pichia pastoris, Kluyveromyces lactis, Saccharomyces cerevisiae), plants (Zea mays, Oryza sativa, Lactuca sativa, Nicotiana tabacum) and animals (Mus musculus) [3–5]. Despite the short peptide sequence, the industrial production of recombinant protein faced several problems, including low protein yield (e.g in mouse milk it was detectable on western blot analysis only) and loss of sweetness. Аn extremely relevant and promising way to obtain recombinant brazzein is the optimization of extracellular expression in bakers yeasts with the GRAS (Generally recognized as safe) status, since the safety of these microorganisms for human health can potentially significantly reduce the number of brazzein purification steps and thereby reduce its cost to consumers.

×

Об авторах

Ekaterina Markova

Saint Petersburg State University

Автор, ответственный за переписку.
Email: st076326@student.spbu.ru

Research Assistant, Center for Transgenesis and Genome Editing

Россия, Saint Petersburg

Angelina Chirinskaite

Saint Petersburg State University

Email: ChirinskaiteA@yandex.ru
SPIN-код: 3689-0110

Junior Researcher, Center for Transgenesis and Genome Editing

Россия, Saint Petersburg

Julia Sopova

Saint Petersburg State University; N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR)

Email: sopova@hotmail.com
SPIN-код: 6019-1547

PhD, Leading Researcher, Center for Transgenesis and Genome Editing; Researcher, Laboratory of Amyloid Biology; Researcher, Laboratory of Genetic Models of Human Diseases

Россия, Saint Petersburg; Saint Petersburg

Elena Leonova

Saint Petersburg State University

Email: 1102.elena@gmail.com
SPIN-код: 2573-1759

PhD, Head, Center for Transgenesis and Genome Editing

Россия, Saint Petersburg

Список литературы

  1. Ming D, Hellekant G. Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B. FEBS Letters. 1994;355(1):106–108. doi: 10.1016/0014-5793(94)01184-2
  2. Lee J-W, Cha J-E, Jo H-J, Kong K-H. Multiple mutations of the critical amino acid residues for the sweetness of the sweet-tasting protein, brazzein. Food Chem. 2013;138(2–3): 1370–1373. doi: 10.1016/j.foodchem.2012.10.140
  3. Neiers F, Naumer C, Krohn M, Briand L. The recent development of a sweet-tasting brazzein and its potential industrial applications. Merillon JM, Ramawat KG, editors. Sweeteners. Switzerland: Springer International Publishing, 2016. P. 1–20. doi: 10.1007/978-3-319-26478-3_2-1
  4. Choi H-E, Lee J-W, Jo H-J, et al. Functional expression of the sweet-tasting protein brazzein in transgenic tobacco. Food Sci Technol (Brazil). 2022;42(2). doi: 10.1590/fst.40521
  5. Lu R, Li X, Hu J, et al. Expression of a triple mutational des-pGlu brazzein in transgenic mouse milk. FEBS open bio. 2022;12(7):1336–1343. doi: 10.1002/2211-5463.13411

Дополнительные файлы

Доп. файлы
Действие
1. JATS XML

© ООО "Эко-Вектор", 2022



СМИ зарегистрировано Федеральной службой по надзору в сфере связи, информационных технологий и массовых коммуникаций (Роскомнадзор).
Регистрационный номер и дата принятия решения о регистрации СМИ: серия ПИ № ФС 77 - 89324 от 21.04.2025.