Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Biochemistry & Molecular Biology Communication
Neoculin as a New Taste-modifying Protein Occurring in the Fruit of Curculigo latifolia
Yukako SHIRASUKAKen-ichiro NAKAJIMATomiko ASAKURAHaruyuki YAMASHITAAtsuko YAMAMOTOShoji HATAShinji NAGATAMitsuru ABOHiroyuki SORIMACHIKeiko ABE
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2004 Volume 68 Issue 6 Pages 1403-1407

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Abstract

A unique taste-modifying activity that converts the sense of sourness to the sense of sweetness occurs in the fruit of the plant Curculigo latifolia, intrinsic to West Malaysia. The active component, known as curculin, is a protein consisting of two identical subunits. We have found a new taste-modifying protein, named neoculin, of the same origin. Both chemical analysis and cDNA cloning characterized neoculin as a heterodimeric protein consisting of an acidic, glycosylated subunit of 113 amino acid residues and a basic subunit that is the monomeric curculin itself.

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© 2004 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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