Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Taste-modifying protein"'
Autor:
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck, Dominique, Heinonen, Marina
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on dried fruits of Synsepalum dulcificum as a novel food (NF) pursuant to Regulation (EU) 2015/2283. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1593::efbf3357e11b5ac21fa4de6860d72764
http://hdl.handle.net/10138/340736
http://hdl.handle.net/10138/340736
Publikováno v:
Frontiers in Microbiology
Frontiers in microbiology
Frontiers in Microbiology, Vol 10 (2019)
Frontiers in microbiology
Frontiers in Microbiology, Vol 10 (2019)
There is currently a worldwide trend to reduce sugar consumption. This trend is mostly met by the use of artificial non-nutritive sweeteners. However, these sweeteners have also been proven to have adverse health effects such as dizziness, headaches,
Akademický článek
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Akademický článek
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Autor:
Takashi Aoyama, Rieko Nakata, Hiroyasu Inoue, Akane Ito, Ayako Takai, Makiko Satoh, Tomomi Matsuyama
Publikováno v:
FEBS Letters. 587:1767-1772
Miraculin, a glycoprotein that modifies sour tastes into sweet ones, belongs to the Kunitz-type soybean trypsin inhibitor (STI) family. To clarify the functional relation of miraculin with Kunitz-type STIs, we investigated its subcellular localizatio
Publikováno v:
Revue francaise d'allergologie
Revue francaise d'allergologie, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
Revue francaise d'allergologie, Elsevier, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
Revue francaise d'allergologie, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
Revue francaise d'allergologie, Elsevier, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
International audience; Plant proteins with sweet-tasting properties are increasingly used as substitutes for low-calorie sweeteners in the food industry. Thaumatin, the sweet protein isolated from the aril of the katemfe fruit (Thaumatococcus daniel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7e898421b0119a9e708b3ac78dacc9e
https://ut3-toulouseinp.hal.science/hal-03224044
https://ut3-toulouseinp.hal.science/hal-03224044
Akademický článek
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Autor:
Loïc Briand, Ayako Koizumi, Kenichiro Nakajima, Keiko Abe, Asami Tsuchiya, Keisuke Ito, Tohru Terada, Takumi Misaka, Tomiko Asakura, Akiko Shimizu-Ibuka
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2011, 108 (40), pp.16819-16824. ⟨10.1073/pnas.1016644108⟩
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2011, 108 (40), pp.16819-16824. 〈10.1073/pnas.1016644108〉
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2011, 108 (40), pp.16819-16824. ⟨10.1073/pnas.1016644108⟩
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2011, 108 (40), pp.16819-16824. 〈10.1073/pnas.1016644108〉
Miraculin (MCL) is a homodimeric protein isolated from the red berries of Richadella dulcifica . MCL, although flat in taste at neutral pH, has taste-modifying activity to convert sour stimuli to sweetness. Once MCL is held on the tongue, strong swee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c06e03d46f924c97bc89cb0052d7a2f
https://europepmc.org/articles/PMC3189030/
https://europepmc.org/articles/PMC3189030/
Publikováno v:
FEBS letters. 580(2)
Taste-modifying proteins are a natural alternative to artificial sweeteners and flavor enhancers and have been used in some cultures for centuries. The taste-modifying protein, miraculin, has the unusual property of being able to modify a sour taste
Autor:
Kouichi Hori, Satoru Nirasawa, Eiji Kurimoto, Maiko Suzuki, Nobuhisa Shimba, Yoshie Kurihara, Yutaka Masuda, Koichi Kato, Misako Kawai, Eiichiro Suzuki
Publikováno v:
FEBS letters. 573(1-3)
Curculin from Curculigo latifolia is a unique sweet protein that exhibits both sweet-tasting and taste-modifying activities. We isolated a gene that encodes a novel protein highly homologous to curculin. Using cDNAs of the previously known curculin (