Sweet, antisweet and sweetness-inducing substances

Recent progress in studies of antisweet substances, sweet proteins and sweetness-inducing proteins is reviewed. Gymnemic acid, ziziphin and hodulcin, which are triterpene glycosides, suppress the sweet taste sensation in humans, and gurmarin, which is a peptide, suppresses the sweet taste response i...

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Bibliographic Details
Published inTrends in Food Science & Technology Vol. 5; no. 2; pp. 37 - 42
Main Authors Kurihara, Yoshie, Nirasawa, Satoru
Format Book Review Journal Article
LanguageEnglish
Published Elsevier Ltd 01.02.1994
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Summary:Recent progress in studies of antisweet substances, sweet proteins and sweetness-inducing proteins is reviewed. Gymnemic acid, ziziphin and hodulcin, which are triterpene glycosides, suppress the sweet taste sensation in humans, and gurmarin, which is a peptide, suppresses the sweet taste response in the rat. Five sweet proteins, monellin, thaumatin, pentadin, curculin and mabinlin, are known. There are two sweetness-inducing proteins. Miraculin has the ability to modify a sour taste into a sweet taste. Curculin, which is itself a sweet protein, induces a sweet taste in response to water, as well as having a taste-modifying activity similar to that of miraculin.
ISSN:0924-2244
1879-3053
DOI:10.1016/0924-2244(94)90069-8