5/1/2023 0 Comments Capto butylMyd1 reduces the sourness, bitterness or astringency of foods and drinks and additionally Myd1 has an activity to enhance the taste of foods and drinks, namely a taste-modifying activity. Myd1 is the first sweet-tasting protein identified from fungi. The invention provides in particular a DNA sequence encoding a novel sweet protein identified herein as MYD1 and the corresponding polypeptide Myd1 (also referred to as mycodulcein). More particularly, the invention relates to newly identified sweet-tasting proteins, to the genes and cDNA encoding said proteins, and to methods of using such proteins, genes, and cDNA in the modulation of the taste of foods. The invention relates to newly identified fungally-derived sweet proteins, and to the genes and cDNA encoding said proteins, also called MYD/Myd herein. ![]() There remains a need in the art to economically produce such sweetening compositions from potential sources of the same, particularly from ascomycetes fungal species. There remains a need in the art to produce new low or zero calorie sweeteners with improved tastes from natural sources. No sweet-taste modifying proteins are known from fungi. Although most of them share no sequence homology or structural similarity, thaumatin shares extensive similarity at the protein sequence level with certain non-sweet proteins found in other plants. All of these proteins have been isolated from plants that grow in tropical rainforests. Monellin was found to be 100,000 times sweeter than sucrose on a molar basis, followed by brazzein and thaumatin which are 500 times and 3000 times sweeter than sucrose, respectively, on a gram basis. The key residues on the protein surface responsible for biological activity have not yet been identified with certainty for any of these proteins. So far there are seven known sweet and taste-modifying proteins, namely brazzein, thaumatin, monellin, curculin, mabinlin, miraculin and pentadin. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with tree roots. However, these sweeteners have taste defects such as bitterness.Ī truffle is the subterranean fruiting body of some ascomycete fungi including genera which belong to the class Pezizomycetes order Pezizales. Commonly-known zero or low-calorie sweeteners include aspartame, acesulfame potassium, luo han guo (monk) fruit extract, neotame, saccharin, stevia and sucralose. Zero or low-calorie sweeteners derived from, preferably, natural sources are desired to limit the negative effects of high sugar consumption (e.g., diabetes and obesity, among others). ![]() ![]() Manufacturers are responding to this demand by seeking to develop replacements for nutritive sweeteners that are better able to mimic the desirable taste and functional properties of the nutritive sweeteners. Accordingly, consumers are increasingly looking for ways to decrease the amount of nutritive sweeteners in their diets. BACKGROUND OF THE INVENTIONĮxcess intake of nutritive sweeteners has long been associated with diet-related health issues, such as obesity, heart disease, metabolic disorders and dental problems. Incorporated by reference in its entirety herein is a computer-readable nucleotide/amino acid sequence listing submitted concurrently herewith and identified as follows: One 86,721 Bytes ASCII (Text) file named “339159_0640_30B_US_ST25.TXT,” created on Feb. INCORPORATION-BY-REFERENCE OF MATERIAL SUBMITTED ELECTRONICALLY Each of these applications is incorporated by reference herein in its entirety. 25, 2021, which in turn claims the benefit of U.S. This patent application is a continuation of U.S.
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