Discovery, Expression, and In Silico Safety Evaluation of Honey Truffle Sweetener, a Sweet Protein Derived from Mattirolomyces terfezioides and Produced by Heterologous Expression in Komagataella phaffii

• Published in: Journal of agricultural and food chemistry Vol. 72; no. 35; pp. 19470 - 19479
• Main Authors: McFarland, Chase, Alkotaini, Bassam, Cowen, Chloe P., Edwards, Michael G., Grein, Elizabeth, Hahn, Alan D., Jennings, Justine C., Patnaik, Ranjan, Potter, Susan M., Rael, Leonard T., Sharkey, Brendan P., Taylor, Steve L., Totman, Ryan, Van Simaeys, Karli, Vo, Phillip, Zhao, Dan, Connors, Daniel E.
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 04.09.2024
• Subjects: Ascomycota - chemistry; Ascomycota - genetics; Ascomycota - metabolism; Computer Simulation; Food and Beverage Chemistry/Biochemistry; Fungal Proteins - chemistry; Fungal Proteins - genetics; Fungal Proteins - metabolism; Gene Expression; Humans; Saccharomycetales - chemistry; Saccharomycetales - genetics; Saccharomycetales - metabolism; Sweetening Agents - chemistry; Sweetening Agents - metabolism; Taste; in silico evaluation; heterologous expression; sweet proteins; desert truffles
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.4c04368

Honey truffle sweetener (HTS), a 121 amino acid protein is identified as a high-intensity sweetener found naturally occurring in the Hungarian Sweet Truffle Mattirolomyces terfezioides, an edible mushroom used in regional diets. The protein is intensely sweet, but the truffle is difficult to cultivate; therefore, the protein was systematically characterized, and the gene coding for the protein was expressed in a commonly used host yeast Komagataella phaffii. The heterologously expressed protein maintained the structural characteristics and sweet taste of the truffle. Preliminary safety evaluations for use as a food ingredient were performed on the protein including digestibility and in silico approaches for predicting the allergenicity and toxicity of the protein. HTS is predicted to be nonallergenic, nontoxic, and readily digestible. This protein is readily produced by precision fermentation of the host yeast, making it a potential replacement for both added sugars and small molecule high-intensity sweeteners in food.