Structure-Sweetness Relationship of Sweet Proteins: A Systematic Review on “Sweet Protein” Studies As a Sub-Group of “Sweetener” Investigations Publisher



Kashaniamin E¹ ; Faraji H¹ ; Nouriyengejeh S² ; Ebrahimhabibi A¹ Show Affiliations
Source: Moscow University Biological Sciences Bulletin Published:2021

Abstract

Abstrac: t—A systematic review was performed on structure-sweetness relationship studies of sweeteners to provide an unbiased and comprehensive resource in designing novel and improved sweet molecules. Records were retrieved from three web databases—PubMed, Scopus, and Web of Science, up to June 2019 without any language limitation. First, search strategy contained keywords “sweetener” or “sweetening agent” in title/abstract/keywords. Then the articles with topics neoculin/curculin, miraculin, brazzein, thaumatin, mabinlin, monellin/MNEI, and pentadin were selected for further analyses. Inclusion criteria involved original peer-reviewed articles, which had used experimental methods to investigate structural features of sweet proteins responsible for sweetness or interaction with human sweet taste receptor. Seventeen percent of 224 studies met inclusion criteria among sweet protein studies, which were classified and discussed in the article. Analyzing records revealed, overall, thaumatin, monellin, and brazzein were respectively the top three popular subjects among researchers. However, most structure-function studies were conducted on monellin. Analyzing other records implied that structural features were paid less attention than industrial or/and pharmaceutical aspects of sweet proteins, particularly in 2010–2019. In conclusion, an unbiased review was provided on structure-function relationship of sweet proteins, and the current condition of research topics on each macromolecule was discussed, which is helpful for decision-making on future studies on sweet proteins. © 2021, Allerton Press, Inc.