Vladimir A Veselovsky, Daria I Boldyreva, Evgenii I Olekhnovich, Ksenia M Klimina, Vladislav V Babenko, Natalia V Zakharevich, Andrey K Larin, Maxim D Morozov, Polina Y Zoruk, Petr V Sergiev, Olga A Dontsova, Igor V Maev, Tamara S Novik, Anatoly A Kotlobay, Vassili N Lazarev, Maria A Lagarkova
Sweet-tasting proteins (SPs) are proteins of plant origin initially isolated from tropical fruits. They are thousands of times sweeter than sucrose and most artificial sweeteners. SPs are a class of proteins capable of causing a sweet taste sensation in humans when interacting with the T1R2/T1R3 receptor. SP thaumatin has already been introduced in the food industry in some countries. Other SPs, such as monellin and brazzein, are promising products. An important stage in researching SPs, in addition to confirming the absence of toxicity, mutagenicity, oncogenicity, and allergenic effects, is studying their influence on gut microbiota...
2024: Frontiers in Nutrition