Importance of Glu53 in the C-terminal region of brazzein, a sweet-tasting protein
DC Field | Value | Language |
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dc.contributor.author | Lim, Jin-Kyung | - |
dc.contributor.author | Jang, Jin-Chul | - |
dc.contributor.author | Kong, Ji-Na | - |
dc.contributor.author | Kim, Myung-Chul | - |
dc.contributor.author | Kong, Kwang-Hoon | - |
dc.date.available | 2019-03-08T12:40:21Z | - |
dc.date.issued | 2016-07 | - |
dc.identifier.issn | 0022-5142 | - |
dc.identifier.issn | 1097-0010 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/6751 | - |
dc.description.abstract | BACKGROUND: The sweetness of brazzein, one of the known sweet proteins, is dependent on charges and/or structures of its specific amino acid side chains. As the residues in the C-terminus of brazzein are known to play a critical role in sweetness, the currently unknown function of Glu53 requires further study. RESULTS: To identify important residues responsible for the sweetness of the protein brazzein, four mutants of theGlu53 residue in the C-terminal region of des-pE1M-brazzein, which lacks the N-terminal pyroglutamate, were constructed using site-directed mutagenesis. Mutations of Glu53 substitution to Ala or Asp significantly decreased the sweetness. On the other hand, a Lys mutation resulted in a molecule with sweetness similar to that of des-pE1M-brazzein. Mutation of Glu53 to Arg resulted in a molecule significantly sweeter than des-pE1M-brazzein, which agrees with previous findings showing that mutation with positively charged residues results in a sweeter protein. CONCLUSION: Our results suggest that the residue at position 53 is crucial for the sweetness of brazzein, which may be interacting with the sweet-taste receptor. (C) 2015 Society of Chemical Industry | - |
dc.format.extent | 5 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | WILEY-BLACKWELL | - |
dc.title | Importance of Glu53 in the C-terminal region of brazzein, a sweet-tasting protein | - |
dc.type | Article | - |
dc.identifier.doi | 10.1002/jsfa.7501 | - |
dc.identifier.bibliographicCitation | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, v.96, no.9, pp 3202 - 3206 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000377203000034 | - |
dc.identifier.scopusid | 2-s2.0-84947474692 | - |
dc.citation.endPage | 3206 | - |
dc.citation.number | 9 | - |
dc.citation.startPage | 3202 | - |
dc.citation.title | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | - |
dc.citation.volume | 96 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | brazzein | - |
dc.subject.keywordAuthor | Glu53 | - |
dc.subject.keywordAuthor | mutagenesis | - |
dc.subject.keywordAuthor | sweetness determinant | - |
dc.subject.keywordPlus | AMINO-ACID-RESIDUES | - |
dc.subject.keywordPlus | PENTADIPLANDRA-BRAZZEANA | - |
dc.subject.keywordPlus | MUTATIONS | - |
dc.subject.keywordPlus | THAUMATIN | - |
dc.subject.keywordPlus | RECEPTOR | - |
dc.subject.keywordPlus | DESIGN | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Agriculture, Multidisciplinary | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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