潘塔丁
| 防禦素樣蛋白 | |
|---|---|
| 標識 | |
| 生物 | |
| 符號 | ? |
| UniProt | P56552 |
| 其他數據 | |
潘塔丁(Pentadin)是一種甜味蛋白質，化學式為：C276H410O89N76S8[1]，於1989年從生長在非洲熱帶地區的藤本植物oubli（學名：Pentadiplandra brazzeana Baillon）果實中首次發現並分離。[2] 這種植物的漿果由紅色外果皮包裹種子與果肉組成，其中含有可提取用於生產代糖的甜味蛋白。[2]
發現歷史
[編輯]潘塔丁（1989年發現）與brazzein[3]（1994年發現）是通過不同方法從同一種非洲植物果實中分離出的甜味蛋白命名。後續研究指出兩者實為同一物質[4]，儘管Pentadin命名更早，但經過更全面表徵的"brazzein"成為更常用的名稱。[3]
特性描述
[編輯]
熱帶地區原住民長期利用甜味蛋白作為天然甜味劑。[6] Pentadin/brazzein的甜度約為蔗糖的500倍（重量比）[6]，其甜味強度介於monellin和thaumatin之間。[7]
目前已發現五種植物源甜味蛋白——thaumatin、monellin、mabinlin、brazzein/pentadin和curculin，它們雖均源自熱帶植物，但分子長度、序列同源性和結構特徵均無相似性。通過DALI算法比對三維結構，僅能在monellin、thaumatin和brazzein之間發現微弱關聯。[8][9]
應用前景
[編輯]這些甜味蛋白有望用於開發低熱量甜味劑替代傳統糖類。[10][11]
相關條目
[編輯]參考文獻
[編輯]- ^ Expasy - ProtParam. web.expasy.org. [2025-06-06].
- ^ 2.0 2.1 Wel HV, Larson G, Hladik A, Hladik CM, Hellekant G, Glaser D. Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon (PDF). Chemical Senses. 1989, 14 (1): 75–79. doi:10.1093/chemse/14.1.75.
- ^ 3.0 3.1 Ming D, Hellekant G. Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B. FEBS Letters. November 1994, 355 (1): 106–108. Bibcode:1994FEBSL.355..106M. PMID 7957951. S2CID 6650703. doi:10.1016/0014-5793(94)01184-2
.
- ^ Picone D, Temussi PA. Dissimilar sweet proteins from plants: Oddities or normal components?. Plant Science. 2012,. 195 (2012): 135–142. Bibcode:2012PlnSc.195..135P. doi:10.1016/j.plantsci.2012.07.001.
- ^ Zheng X, Yi TS. The plastid genome of Pentadiplandra brazzeana Baillon (Pentadiplandraceae). Mitochondrial DNA. Part B, Resources. November 2019, 4 (2): 4002–4003. PMC 7707644 . PMID 33366290. doi:10.1080/23802359.2019.1688102.
- ^ 6.0 6.1 Faus I. Recent developments in the characterization and biotechnological production of sweet-tasting proteins. Applied Microbiology and Biotechnology. February 2000, 53 (2): 145–151. PMID 10709975. S2CID 31882473. doi:10.1007/s002530050001.
- ^ 7.0 7.1 Bilal M, Ji L, Xu S, Zhang Y, Iqbal HM, Cheng H. Bioprospecting and biotechnological insights into sweet-tasting proteins by microbial hosts-a review. Bioengineered. April 2022, 13 (4): 9815–9828. PMC 9161876 . PMID 35435127. doi:10.1080/21655979.2022.2061147.
- ^ Temussi PA. Why are sweet proteins sweet? Interaction of brazzein, monellin and thaumatin with the T1R2-T1R3 receptor. FEBS Letters. August 2002, 526 (1–3): 1–4. Bibcode:2002FEBSL.526....1T. PMID 12208493. S2CID 32490657. doi:10.1016/S0014-5793(02)03155-1 .
- ^ Kurihara Y, Nirasawa S. Sweet, antisweet and sweetness-inducing substances
. Trends in Food Science & Technology. 1994-02-01, 5 (2): 37–42. ISSN 0924-2244. doi:10.1016/0924-2244(94)90069-8.
- ^ Sharififar F, Ashrafzadeh A, Kavirimanesh Khanaman M. A Review of Natural Peptide Sweeteners. International Journal of Peptide Research and Therapeutics. 2022-10-31, 28 (6): 158. ISSN 1573-3904. S2CID 253226799. doi:10.1007/s10989-022-10464-4 （英語）.
- ^ Kant R. Sweet proteins--potential replacement for artificial low calorie sweeteners. Nutrition Journal. February 2005, 4 (1): 5. PMC 549512 . PMID 15703077. doi:10.1186/1475-2891-4-5 .
