Redesigning a sweet protein: increased stability and renaturability |
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| Authors: | Kim, Sung-Hou Kang, Chui-Hee Kim, Rosalind Cho, Joong Myung Lee, Yong-Beom Lee, Tae-Kyu |
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| Affiliation: | Department of Chemistry University of California Berkeley, CA 94720 2Department of Chemistry Lawrence Berkeley Laboratory, University of California Berkeley, CA 94720 3Lucky Biotech Corp. Emeryville, CA 94608, USA |
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| Abstract: | Monellin is one of two natural proteins from African berrieswith potent sweet taste. Monellin is the smaller of the two,and consists of two peptides. The protein loses sweetness whenheated above 50°C under acidic pH. Based on the crystalstructure of monellin we have fused the two chains into a singlechain using several different linkers copied and transplantedfrom the same molecule. One of the newly designed proteins isas potently sweet as the natural one, is more stable upon temperatureor pH changes, and renatures easily even after heating to 100°Cat low pH. |
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| Keywords: | heat stability/ monellin/ protein engineering/ sweet taste/ protein sweetener |
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