Residue mutations in the sweetness loops for the sweet-tasting protein brazzein
DC Field | Value | Language |
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dc.contributor.author | Yoon, Sug-Young | - |
dc.contributor.author | Kong, Ji-Na | - |
dc.contributor.author | Jo, Dong-Hyeon | - |
dc.contributor.author | Kong, Kwang-Hoon | - |
dc.date.available | 2019-05-29T09:38:12Z | - |
dc.date.issued | 2011-12 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/21034 | - |
dc.description.abstract | To identify critical residues, important for sweetness, of the sweet protein brazzein, 11 mutants of the residues in three loops of brazzein were constructed by site-directed mutagenesis. We found that mutations of Glu41 to Ala, Lys, or Arg at position 41 in loop 40-43 made the molecules significantly sweeter than brazzein, while mutations at two distant residues (changing Arg43 to Lys or Glu) decreased sweetness. A similar pattern occurred at loop 30-33. where mutation of the His31 to Arg significantly increased sweetness, while mutations at positions 30 or 33 in the immediate vicinity of this region significantly decreased sweetness. In addition, a Gln17 residue in the loop 9-19 was necessary for structural integrity. From these results, we suggest that the loops containing His31 and Glu41 are critical regions of the molecule for eliciting sweetness, and the charge and/or structure of the side chain of these residues play an important role in the multi-point interactions between brazzein and the sweet-taste receptor. (C) 2011 Elsevier Ltd. All rights reserved. | - |
dc.format.extent | 4 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.title | Residue mutations in the sweetness loops for the sweet-tasting protein brazzein | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.foodchem.2011.06.054 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.129, no.4, pp 1327 - 1330 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000294979600001 | - |
dc.identifier.scopusid | 2-s2.0-80051780947 | - |
dc.citation.endPage | 1330 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 1327 | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 129 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Brazzein | - |
dc.subject.keywordAuthor | Sweet protein | - |
dc.subject.keywordAuthor | Loop | - |
dc.subject.keywordAuthor | Mutagenesis | - |
dc.subject.keywordAuthor | Sweetness determinant | - |
dc.subject.keywordAuthor | Taste | - |
dc.subject.keywordPlus | T1R2-T1R3 RECEPTOR | - |
dc.subject.keywordPlus | NMR | - |
dc.subject.keywordPlus | THAUMATIN | - |
dc.subject.keywordPlus | MONELLIN | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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