Monellin
Monellin is a protein that is found in the fruit of the Serpentwood plant (Dioscoreophyllum cumminsii). It is a sweet protein that is approximately 3,000 times sweeter than sucrose by weight. Monellin is used as a low-calorie sweetener and is of interest in the study of taste and dietetics.
History[edit]
Monellin was first discovered in the 1960s by researchers exploring the Serpentwood plant. The protein was named after the Monell Chemical Senses Center, a non-profit scientific institute dedicated to research on taste and smell.
Structure[edit]
Monellin is a small protein composed of two polypeptide chains, A and B, which are held together by disulfide bonds. The A chain contains 44 amino acid residues, while the B chain contains 50. The protein has a unique tertiary structure that allows it to bind to the sweet taste receptor on the tongue.
Sweetness[edit]
The sweetness of monellin is due to its ability to bind to the sweet taste receptor on the tongue. This binding triggers a signal to the brain, which perceives the taste as sweet. Unlike sucrose, monellin does not contribute to calorie intake, making it a popular choice for low-calorie diets and diabetic diets.
Uses[edit]
Monellin is used as a low-calorie sweetener in various food products. It is also used in scientific research to study the mechanisms of taste and the role of sweet proteins in diet and health.
Safety[edit]
Monellin is generally recognized as safe for consumption. However, like all proteins, it can cause allergic reactions in some individuals.
See also[edit]
References[edit]
