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Sun Y, Liang J, Zhang Z, Sun D, Li H, Chen L. Extraction, physicochemical properties, bioactivities and application of natural sweeteners: A review. Food Chem 2024; 457:140103. [PMID: 38905824 DOI: 10.1016/j.foodchem.2024.140103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/13/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Natural sweeteners generally refer to a sweet chemical component directly extracted from nature or obtained through appropriate modifications, mainly secondary metabolites of plants. Compared to the first-generation sweeteners represented by sucrose and the second-generation sweeteners represented by sodium cyclamate, natural sweeteners usually have high sweetness, low-calorie content, good solubility, high stability, and rarely toxic side effects. Historically, researchers mainly focus on the function of natural sweeteners as substitutes for sugars in the food industry. This paper reviews the bioactivities of several typical natural sweeteners, including anti-cancer, anti-inflammatory, antioxidant, anti-bacterial, and anti-hyperglycemic activities. In addition, we have summarized the extraction, physicochemical properties, and application of natural sweeteners. The article aimed to comprehensively collate vital information about natural sweeteners and review the potentiality of tapping bioactive compounds from natural products. Hopefully, this review provides insights into the further development of natural sweeteners as therapeutic agents and functional foods.
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Affiliation(s)
- Yanyu Sun
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Jing Liang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Zhiruo Zhang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Dejuan Sun
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China.
| | - Hua Li
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China; Institute of Structural Pharmacology & TCM Chemical Biology, College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
| | - Lixia Chen
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China.
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2
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Li K, Zheng J, Yu L, Wang B, Pan L. Exploration of the Strategy for Improving the Expression of Heterologous Sweet Protein Monellin in Aspergillus niger. J Fungi (Basel) 2023; 9:jof9050528. [PMID: 37233239 DOI: 10.3390/jof9050528] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 04/23/2023] [Accepted: 04/27/2023] [Indexed: 05/27/2023] Open
Abstract
Aspergillus niger is a primary cell factory for food-grade protein (enzyme) production due to its strong protein secretion capacity and unique safety characteristics. The bottleneck issue for the current A. niger expression system is the difference in expression yield of heterologous proteins of non-fungal origin compared to those of fungal origin, which is about three orders of magnitude. The sweet protein monellin, derived from West African plants, has the potential to become a food-grade sweetener due to its high sweetness and the benefit of not containing sugar itself, but it is extremely difficult to establish a research model for heterologous expression in A. niger, owing to extremely low expression, a small molecular weight, and being undetectable with conventional protein electrophoresis. HiBiT-Tag was fused with low-expressing monellin in this work to create a research model for heterologous protein expression in A. niger at ultra-low levels. We increased monellin expression by increasing the monellin copy number, fusing monellin with the endogenous highly expressed glycosylase glaA, and eliminating extracellular protease degradation, among other strategies. In addition, we investigated the effects of overexpression of molecular chaperones, inhibiting the ERAD pathway, and enhancing the synthesis of phosphatidylinositol, phosphatidylcholine, and diglycerides in the biomembrane system. Using medium optimization, we finally obtained 0.284 mg/L of monellin in the supernatant of the shake flask. This is the first time recombinant monellin has been expressed in A. niger, with the goal of investigating ways to improve the secretory expression of heterologous proteins at ultra-low levels, which can serve as a model for the expression of other heterologous proteins in A. niger.
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Affiliation(s)
- Ke Li
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Junwei Zheng
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Leyi Yu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Bin Wang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
| | - Li Pan
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China
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3
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An updated multifaceted overview of sweet proteins and dipeptides as sugar substitutes; the chemistry, health benefits, gut interactions, and safety. Food Res Int 2022; 162:111853. [DOI: 10.1016/j.foodres.2022.111853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 08/13/2022] [Accepted: 08/21/2022] [Indexed: 11/24/2022]
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4
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Sweet Taste Signaling: The Core Pathways and Regulatory Mechanisms. Int J Mol Sci 2022; 23:ijms23158225. [PMID: 35897802 PMCID: PMC9329783 DOI: 10.3390/ijms23158225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Sweet taste, a proxy for sugar-derived calories, is an important driver of food intake, and animals have evolved robust molecular and cellular machinery for sweet taste signaling. The overconsumption of sugar-derived calories is a major driver of obesity and other metabolic diseases. A fine-grained appreciation of the dynamic regulation of sweet taste signaling mechanisms will be required for designing novel noncaloric sweeteners with better hedonic and metabolic profiles and improved consumer acceptance. Sweet taste receptor cells express at least two signaling pathways, one mediated by a heterodimeric G-protein coupled receptor encoded by taste 1 receptor members 2 and 3 (TAS1R2 + TAS1R3) genes and another by glucose transporters and the ATP-gated potassium (KATP) channel. Despite these important discoveries, we do not fully understand the mechanisms regulating sweet taste signaling. We will introduce the core components of the above sweet taste signaling pathways and the rationale for having multiple pathways for detecting sweet tastants. We will then highlight the roles of key regulators of the sweet taste signaling pathways, including downstream signal transduction pathway components expressed in sweet taste receptor cells and hormones and other signaling molecules such as leptin and endocannabinoids.
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Gramazio S, Trauth J, Bezold F, Essen LO, Taxis C, Spadaccini R. Light-induced fermenter production of derivatives of the sweet protein monellin is maximized in prestationary Saccharomyces cerevisiae cultures. Biotechnol J 2022; 17:e2100676. [PMID: 35481893 DOI: 10.1002/biot.202100676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/28/2022] [Accepted: 04/23/2022] [Indexed: 11/11/2022]
Abstract
Optogenetics has great potential for biotechnology and metabolic engineering due to the cost-effective control of cellular activities. The usage of optogenetics techniques for the biosynthesis of bioactive molecules ensures reduced costs and enhanced regulatory possibilities. This requires development of efficient methods for light-delivery during a production process in a fermenter. Here, we benchmarked the fermenter production of a low-caloric sweetener in Saccharomyces cerevisiae with optogenetic tools against the production in small scale cell culture flasks. An expression system based on the light-controlled interaction between Cry2 and Cib1 was used for sweet-protein production. Optimization of the fermenter process was achieved by increasing the light-flux during the production phase to circumvent shading by yeast cells at high densities. Maximal amounts of the sweet-protein were produced in a pre-stationary growth phase, whereas at later stages, a decay in protein abundance was observable. Our investigation showcases the upscaling of an optogenetic production process from small flasks to a bioreactor. Optogenetic-controlled production in a fermenter is highly cost-effective due to the cheap inducer and therefore a viable alternative to chemicals for a process that requires an induction step. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Simona Gramazio
- Department of Science and Technology, Universita' degli studi del Sannio, Benevento, 82100, Italy
| | - Jonathan Trauth
- Department of Biology/Genetics, Philipps-University Marburg, 35043, Marburg, Germany
| | - Filipp Bezold
- Unit for Structural Biochemistry, Department of Chemistry, Philipps-University Marburg, 35032, Marburg, Germany
| | - Lars-Oliver Essen
- Unit for Structural Biochemistry, Department of Chemistry, Philipps-University Marburg, 35032, Marburg, Germany
| | - Christof Taxis
- Department of Biology/Genetics, Philipps-University Marburg, 35043, Marburg, Germany
| | - Roberta Spadaccini
- Department of Science and Technology, Universita' degli studi del Sannio, Benevento, 82100, Italy
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A Super Stable Mutant of the Plant Protein Monellin Endowed with Enhanced Sweetness. Life (Basel) 2021; 11:life11030236. [PMID: 33809397 PMCID: PMC7999979 DOI: 10.3390/life11030236] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/08/2021] [Accepted: 03/11/2021] [Indexed: 12/11/2022] Open
Abstract
Sweet proteins are a class of proteins with the ability to elicit a sweet sensation in humans upon interaction with sweet taste receptor T1R2/T1R3. Single-chain Monellin, MNEI, is among the sweetest proteins known and it could replace sugar in many food and beverage recipes. Nonetheless, its use is limited by low stability and high aggregation propensity at neutral pH. To solve this inconvenience, we designed a new construct of MNEI, dubbed Mut9, which led to gains in both sweetness and stability. Mut9 showed an extraordinary stability in acidic and neutral environments, where we observed a melting temperature over 20 °C higher than that of MNEI. In addition, Mut9 resulted twice as sweet than MNEI. Both proteins were extensively characterized by biophysical and sensory analyses. Notably, Mut9 preserved its structure and function even after 10 min boiling, with the greatest differences being observed at pH 6.8, where it remained folded and sweet, whereas MNEI lost its structure and function. Finally, we performed a 6-month shelf-life assessment, and the data confirmed the greater stability of the new construct in a wide range of conditions. These data prove that Mut9 has an even greater potential for food and beverage applications than MNEI.
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Gómez de Cedrón M, Wagner S, Reguero M, Menéndez-Rey A, Ramírez de Molina A. Miracle Berry as a Potential Supplement in the Control of Metabolic Risk Factors in Cancer. Antioxidants (Basel) 2020; 9:antiox9121282. [PMID: 33333960 PMCID: PMC7765360 DOI: 10.3390/antiox9121282] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/10/2020] [Accepted: 12/12/2020] [Indexed: 12/18/2022] Open
Abstract
The increased incidence of chronic diseases related to altered metabolism has become a social and medical concern worldwide. Cancer is a chronic and multifactorial disease for which, together with genetic factors, environmental factors are crucial. According to the World Health Organization (WHO), up to one third of cancer-related deaths could be prevented by modifying risk factors associated with lifestyle, including diet and exercise. Obesity increases the risk of cancer due to the promotion of low-grade chronic inflammation and systemic metabolic oxidative stress. The effective control of metabolic parameters, for example, controlling glucose, lipid levels, and blood pressure, and maintaining a low grade of chronic inflammation and oxidative stress might represent a specific and mechanistic approach against cancer initiation and progression. Miracle berry (MB) (Synsepalum dulcificum) is an indigenous fruit whose small, ellipsoid, and bright red berries have been described to transform a sour taste into a sweet one. MB is rich in terpenoids, phenolic compounds, and flavonoids, which are responsible for their described antioxidant activities. Moreover, MB has been reported to ameliorate insulin resistance and inhibit cancer cell proliferation and malignant transformation in vitro. Herein, we briefly summarize the current knowledge of MB to provide a scientific basis for its potential use as a supplement in the management of chronic diseases related to altered metabolism, including obesity and insulin resistance, which are well-known risk factors in cancer. First, we introduce cancer as a metabolic disease, highlighting the impact of systemic metabolic alterations, such as obesity and insulin resistance, in cancer initiation and progression. Next, as oxidative stress is closely associated with metabolic stress, we also evaluate the effect of phytochemicals in managing oxidative stress and its relationship with cancer. Finally, we summarize the main biological activities described for MB-derived extracts with a special focus on the ability of miraculin to transform a sour taste into a sweet one through its interaction with the sweet taste receptors. The identification of sweet taste receptors at the gastrointestinal level, with effects on the secretion of enterohormones, may provide an additional tool for managing chronic diseases, including cancer.
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Affiliation(s)
- Marta Gómez de Cedrón
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- Correspondence: (M.G.d.C.); (A.R.d.M.); Tel.: +34-91-727-81-00 (ext. 210) (M.G.d.C.); Fax: +34-91-188-07-56 (M.G.d.C.)
| | - Sonia Wagner
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- Medicinal Gardens SL, Marqués de Urquijo 47, 28008 Madrid, Spain;
| | - Marina Reguero
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- NATAC BIOTECH, Electronica 7, Alcorcón, 28923 Madrid, Spain
| | - Adrián Menéndez-Rey
- Medicinal Gardens SL, Marqués de Urquijo 47, 28008 Madrid, Spain;
- Biomedical Technology Center, Polytechnic University of Madrid, 28223 Pozuelo de Alarcón, Spain
| | - Ana Ramírez de Molina
- Molecular Oncology Group, Precision Nutrition and Health, IMDEA Food Institute, CEI UAM + CSIC, Ctra. de Cantoblanco 8, 28049 Madrid, Spain; (S.W.); (M.R.)
- Correspondence: (M.G.d.C.); (A.R.d.M.); Tel.: +34-91-727-81-00 (ext. 210) (M.G.d.C.); Fax: +34-91-188-07-56 (M.G.d.C.)
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8
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Liu B, Jiang H, Wang H, Yang L. Removal of the N-terminal methionine improves the sweetness of the recombinant expressed sweet-tasting protein brazzein and its mutants in Escherichia coli. J Food Biochem 2020; 45:e13354. [PMID: 32614080 DOI: 10.1111/jfbc.13354] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 05/26/2020] [Accepted: 06/03/2020] [Indexed: 11/28/2022]
Abstract
The sweet-tasting protein brazzein is the smallest sweet protein with high sweet potency. Overexpression of this protein in a heterogenous host is an essential way for its production in food industry. In this study, the gene of minor form brazzein was cloned into the pET-SUMO vector with optimized codon usage and expressed in E. coli BL21-CodonPlus (DE3)-RIL. The recombinant protein in absence of the N-terminal methionine displayed a sweetness threshold about 1.5 μg/ml, which is the sweetest brazzein protein reported up to now. The unexpected sweet potency of the protein was validated by a series of mutants (7Val → Arg, 9Glu → Lys and 9Glu → Asp), in which E9K exhibited about 50% enhancement of sweetness than the wild type. The superior sweetness of recombinant brazzein and its sweeter mutants suggest their potential applications in food and beverages. PRACTICAL APPLICATIONS: The sweet-tasting proteins are natural, low-, or non-caloric and nutritive, showing to be promising replacers of sugars and artificial sweeteners, and can be used as sweet additives in the fields of food, medicine, and biotechnology. In the present study, we report that the recombinant brazzein protein expressed in E. coli exhibits superior and improved sweetness than those previously reported. Furthermore, sweeter mutants were obtained with the expression procedure. The superior sweetness of recombinant brazzein and its sweeter mutants suggest their potential applications in food, beverages, and other fields.
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Affiliation(s)
- Bo Liu
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hua Jiang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiyong Wang
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Liu Yang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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Delfi M, Leone S, Emendato A, Ami D, Borriello M, Natalello A, Iannuzzi C, Picone D. Understanding the self-assembly pathways of a single chain variant of monellin: A first step towards the design of sweet nanomaterials. Int J Biol Macromol 2020; 152:21-29. [PMID: 32088237 DOI: 10.1016/j.ijbiomac.2020.02.229] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/19/2020] [Accepted: 02/20/2020] [Indexed: 12/20/2022]
Abstract
Peptides and proteins possess an inherent tendency to self-assemble, prompting the formation of amyloid aggregates from their soluble and functional states. Amyloids are linked to many devastating diseases, but self-assembling proteins can also represent formidable tools to produce new and sustainable biomaterials for biomedical and biotechnological applications. The mechanism of fibrillar aggregation, which influences the morphology and the properties of the protein aggregates, depend on factors such as pH, ionic strength, temperature, agitation, and protein concentration. We have here used intensive mechanical agitation, with or without beads, to prompt the aggregation of the single-chain derivative of the plant protein monellin, named MNEI, which is a well characterized sweet protein. Transmission electron microscopy confirmed the formation of fibrils several micrometers long, morphologically different from the previously characterized fibers of MNEI. Changes in the protein secondary structures during the aggregation process were monitored by Fourier transform infrared spectroscopy, which detected differences in the conformation of the final aggregates obtained under mechanical agitation. Moreover, soluble oligomers could be detected in the early phases of aggregation by polyacrylamide gel-electrophoresis. These findings emphasize the existence of multiple pathways of fibrillar aggregation for MNEI, which could be exploited for the design of innovative protein-based biomaterials.
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Affiliation(s)
- Masoud Delfi
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia, 80126 Napoli, Italy
| | - Serena Leone
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia, 80126 Napoli, Italy
| | - Alessandro Emendato
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia, 80126 Napoli, Italy
| | - Diletta Ami
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy
| | - Margherita Borriello
- Department of Precision Medicine, University of Campania "L. Vanvitelli", Via L. De Crecchio 7, 80138 Naples, Italy
| | - Antonino Natalello
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy
| | - Clara Iannuzzi
- Department of Precision Medicine, University of Campania "L. Vanvitelli", Via L. De Crecchio 7, 80138 Naples, Italy.
| | - Delia Picone
- Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Via Cintia, 80126 Napoli, Italy.
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10
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Donnarumma F, Leone S, Delfi M, Emendato A, Ami D, Laurents DV, Natalello A, Spadaccini R, Picone D. Probing structural changes during amyloid aggregation of the sweet protein MNEI. FEBS J 2019; 287:2808-2822. [DOI: 10.1111/febs.15168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 11/20/2019] [Accepted: 12/05/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Federica Donnarumma
- Department of Chemical Sciences University of Naples ‘Federico II’ Napoli Italy
| | - Serena Leone
- Department of Chemical Sciences University of Naples ‘Federico II’ Napoli Italy
| | - Masoud Delfi
- Department of Chemical Sciences University of Naples ‘Federico II’ Napoli Italy
| | - Alessandro Emendato
- Department of Chemical Sciences University of Naples ‘Federico II’ Napoli Italy
| | - Diletta Ami
- Department of Biotechnology and Biosciences University of Milano‐Bicocca Italy
| | - Douglas V. Laurents
- Institute of Physical Chemistry ‘Rocasolano’ Consejo Superior de Investigaciones Científicas Madrid Spain
| | - Antonino Natalello
- Department of Biotechnology and Biosciences University of Milano‐Bicocca Italy
| | - Roberta Spadaccini
- Department of Science and Technology Università degli Studi del Sannio Benevento Italy
| | - Delia Picone
- Department of Chemical Sciences University of Naples ‘Federico II’ Napoli Italy
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11
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Cancelliere R, Leone S, Gatto C, Mazzoli A, Ercole C, Iossa S, Liverini G, Picone D, Crescenzo R. Metabolic Effects of the Sweet Protein MNEI as a Sweetener in Drinking Water. A Pilot Study of a High Fat Dietary Regimen in a Rodent Model. Nutrients 2019; 11:nu11112643. [PMID: 31689911 PMCID: PMC6893535 DOI: 10.3390/nu11112643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Accepted: 10/30/2019] [Indexed: 11/16/2022] Open
Abstract
Sweeteners have become integrating components of the typical western diet, in response to the spreading of sugar-related pathologies (diabetes, obesity and metabolic syndrome) that have stemmed from the adoption of unbalanced dietary habits. Sweet proteins are a relatively unstudied class of sweet compounds that could serve as innovative sweeteners, but their introduction on the food market has been delayed by some factors, among which is the lack of thorough metabolic and toxicological studies. We have tried to shed light on the potential of a sweet protein, MNEI, as a fructose substitute in beverages in a typical western diet, by studying the metabolic consequences of its consumption on a Wistar rat model of high fat diet-induced obesity. In particular, we investigated the lipid profile, insulin sensitivity and other indicators of metabolic syndrome. We also evaluated systemic inflammation and potential colon damage. MNEI consumption rescued the metabolic derangement elicited by the intake of fructose, namely insulin resistance, altered plasma lipid profile, colon inflammation and translocation of lipopolysaccharides from the gut lumen into the circulatory system. We concluded that MNEI could represent a valid alternative to fructose, particularly when concomitant metabolic disorders such as diabetes and/or glucose intolerance are present.
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Affiliation(s)
- Rosa Cancelliere
- Department of Biology, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Serena Leone
- Department of Chemical Sciences, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Cristina Gatto
- Department of Biology, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Arianna Mazzoli
- Department of Biology, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Carmine Ercole
- Department of Chemical Sciences, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Susanna Iossa
- Department of Biology, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Giovanna Liverini
- Department of Biology, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Delia Picone
- Department of Chemical Sciences, Federico II University, Via Cintia, 80126 Naples, Italy.
| | - Raffaella Crescenzo
- Department of Biology, Federico II University, Via Cintia, 80126 Naples, Italy.
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12
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Miele NA, Leone S, Cabisidan EK, Picone D, Di Monaco R, Cavella S. Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt. J SENS STUD 2019. [DOI: 10.1111/joss.12505] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Nicoletta A. Miele
- Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici Italy
- Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy
| | - Serena Leone
- Department of Chemical SciencesUniversity of Naples Federico II Naples Italy
| | - Erliza K. Cabisidan
- Research & Development Division, Mondelez International RD&Q Sp. Z o.o. Kobierzyce Poland
| | - Delia Picone
- Department of Chemical SciencesUniversity of Naples Federico II Naples Italy
| | - Rossella Di Monaco
- Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici Italy
- Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy
| | - Silvana Cavella
- Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici Italy
- Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy
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Acevedo W, Ramírez-Sarmiento CA, Agosin E. Identifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular docking. Food Chem 2018; 264:164-171. [DOI: 10.1016/j.foodchem.2018.04.113] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/03/2018] [Accepted: 04/25/2018] [Indexed: 11/16/2022]
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14
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Zhao M, Xu X, Liu B. Structure basis of the improved sweetness and thermostability of a unique double-sites single-chain sweet-tasting protein monellin (MNEI) mutant. Biochimie 2018; 154:156-163. [PMID: 30195051 DOI: 10.1016/j.biochi.2018.08.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 08/30/2018] [Indexed: 11/27/2022]
Abstract
The sweet protein monellin has an intensely sweet potency but limited stability. We have identified a double-sites mutant (E2N/E23A) of the single-chain monellin (MNEI) with both improved sweetness (about 3-fold) and thermostability (10 °C). However, the structural basis of its superior properties remains elusive until now. Herein we report its crystal structure at a resolution 1.90 Å. Similar to the wild-type, E2N/E23A adopts a wedge-shaped structure consisting of a five-strand β-sheet partially "wrapped" around an α-helix. However, distinguishing parts were present in the loops region, including a remarkable conformation shift from β-strand to loop around residue R39. Molecular docking revealed the persistence of conserved protein-receptor interface and formation of new intermolecular ionic bonds in the E2N/E23A-receptor complex involving the taste-active residue R39 of the sweet protein, which could account for its significant improvement of sweetness. On the other hand, a rearrangement of intramolecular interaction network including the C-H … π bond between A23 and F89 that led to enhanced hydrophobicity in the protein core, could be correlated with its improved thermostability. Furthermore, two new sweeter mutants of MNEI were created. These findings highlight the critical roles of key sweetness determinant residue R39 and hydrophobicity at the protein core for the sweetness and thermostability of the protein, respectively, which thus provide a deeper insight for understanding the structure-function relationship of the sweet protein as well as guidance for rational design of this unique biomacromolecule.
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Affiliation(s)
- Meng Zhao
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China
| | - Xiangqun Xu
- Shandong Women's University, No. 2399 University Road of Changqing District, 250300, Jinan, Shandong Province, China
| | - Bo Liu
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China.
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15
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Castiglia D, Leone S, Tamburino R, Sannino L, Fonderico J, Melchiorre C, Carpentieri A, Grillo S, Picone D, Scotti N. High-level production of single chain monellin mutants with enhanced sweetness and stability in tobacco chloroplasts. PLANTA 2018; 248:465-476. [PMID: 29777363 DOI: 10.1007/s00425-018-2920-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Accepted: 05/14/2018] [Indexed: 06/08/2023]
Abstract
MAIN CONCLUSION Plastid-based MNEI protein mutants retain the structure, stability and sweetness of their bacterial counterparts, confirming the attractiveness of the plastid transformation technology for high-yield production of recombinant proteins. The prevalence of obesity and diabetes has dramatically increased the industrial demand for the development and use of alternatives to sugar and traditional sweeteners. Sweet proteins, such as MNEI, a single chain derivative of monellin, are the most promising candidates for industrial applications. In this work, we describe the use of tobacco chloroplasts as a stable plant expression platform to produce three MNEI protein mutants with improved taste profile and stability. All plant-based proteins were correctly expressed in tobacco chloroplasts, purified and subjected to in-depth chemical and sensory analyses. Recombinant MNEI mutants showed a protein yield ranging from 5% to more than 50% of total soluble proteins, which, to date, represents the highest accumulation level of MNEI mutants in plants. Comparative analyses demonstrated the high similarity, in terms of structure, stability and function, of the proteins produced in plant chloroplasts and bacteria. The high yield and the extreme sweetness perceived for the plant-derived proteins prove that plastid transformation technology is a safe, stable and cost-effective production platform for low-calorie sweeteners, with an estimated production of up to 25-30 mg of pure protein/plant.
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Affiliation(s)
- Daniela Castiglia
- CNR-IBBR, National Research Council of Italy, Institute of Biosciences and BioResources, Portici, NA, Italy
| | - Serena Leone
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Rachele Tamburino
- CNR-IBBR, National Research Council of Italy, Institute of Biosciences and BioResources, Portici, NA, Italy
| | - Lorenza Sannino
- CNR-IBBR, National Research Council of Italy, Institute of Biosciences and BioResources, Portici, NA, Italy
| | - Jole Fonderico
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Chiara Melchiorre
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Andrea Carpentieri
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Stefania Grillo
- CNR-IBBR, National Research Council of Italy, Institute of Biosciences and BioResources, Portici, NA, Italy
| | - Delia Picone
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Nunzia Scotti
- CNR-IBBR, National Research Council of Italy, Institute of Biosciences and BioResources, Portici, NA, Italy.
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16
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Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt. J Dairy Sci 2017; 100:9539-9550. [DOI: 10.3168/jds.2017-12894] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 07/09/2017] [Indexed: 11/19/2022]
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17
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Rega MF, Siciliano A, Gesuele R, Lofrano G, Carpentieri A, Picone D, Guida M. Ecotoxicological survey of MNEI and Y65R-MNEI proteins as new potential high-intensity sweeteners. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:9734-9740. [PMID: 28251536 DOI: 10.1007/s11356-017-8626-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Accepted: 02/09/2017] [Indexed: 06/06/2023]
Abstract
Low-calorie sweeteners are widespread. They are routinely introduced into commonly consumed food such as diet sodas, cereals, and sugar-free desserts. Recent data revealed the presence in considerable quantities of some of these artificial sweeteners in water samples qualifying them as a class of potential new emerging contaminants. This study aimed at evaluating the ecotoxicity profile of MNEI and Y65R-MNEI, two engineered products derived from the natural protein monellin, employing representative test organism such as Daphnia magna, Ceriodaphnia dubia, and Raphidocelis subcapitata. Potential genotoxicity and mutagenicity effects on Salmonella typhimurium (strain TA97a, TA98, TA100, and TA1535) and Escherichia coli (strain WP2 pkM101) were evaluated. No genotoxicity effects were detected, whereas slight mutagenicity was highlighted by TA98 S. typhimurium. Ecotoxicity results evidenced effects approximately up to 14 and 20% with microalgae at 500 mg/L of MNEI and Y65R-MNEI, in that order. Macrophytes and crustaceans showed no significant effects. No median effective concentrations were determined. Overall, MNEI and Y65R-MNEI can be classified as not acutely toxic for the environment.
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Affiliation(s)
- Michele Fortunato Rega
- Department of Chemical Sciences, University of Naples "Federico II", Via Cinthia Complesso Monte Sant'Angelo, 80126, Naples, Italy
| | - Antonietta Siciliano
- Department of Biology, University of Naples "Federico II", Via Cinthia Complesso Monte Sant'Angelo, 80126, Naples, Italy
| | - Renato Gesuele
- Department of Biology, University of Naples "Federico II", Via Cinthia Complesso Monte Sant'Angelo, 80126, Naples, Italy
| | - Giusy Lofrano
- Department of Chemistry and Biology "A. Zambelli", University of Salerno, via Giovanni Paolo II, 132, 84084, Fisciano, Salerno, Italy
| | - Andrea Carpentieri
- Department of Chemical Sciences, University of Naples "Federico II", Via Cinthia Complesso Monte Sant'Angelo, 80126, Naples, Italy
| | - Delia Picone
- Department of Chemical Sciences, University of Naples "Federico II", Via Cinthia Complesso Monte Sant'Angelo, 80126, Naples, Italy
| | - Marco Guida
- Department of Biology, University of Naples "Federico II", Via Cinthia Complesso Monte Sant'Angelo, 80126, Naples, Italy.
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18
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Leone S, Pica A, Merlino A, Sannino F, Temussi PA, Picone D. Sweeter and stronger: enhancing sweetness and stability of the single chain monellin MNEI through molecular design. Sci Rep 2016; 6:34045. [PMID: 27658853 PMCID: PMC5034325 DOI: 10.1038/srep34045] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Accepted: 09/07/2016] [Indexed: 11/22/2022] Open
Abstract
Sweet proteins are a family of proteins with no structure or sequence homology, able to elicit a sweet sensation in humans through their interaction with the dimeric T1R2-T1R3 sweet receptor. In particular, monellin and its single chain derivative (MNEI) are among the sweetest proteins known to men. Starting from a careful analysis of the surface electrostatic potentials, we have designed new mutants of MNEI with enhanced sweetness. Then, we have included in the most promising variant the stabilising mutation E23Q, obtaining a construct with enhanced performances, which combines extreme sweetness to high, pH-independent, thermal stability. The resulting mutant, with a sweetness threshold of only 0.28 mg/L (25 nM) is the strongest sweetener known to date. All the new proteins have been produced and purified and the structures of the most powerful mutants have been solved by X-ray crystallography. Docking studies have then confirmed the rationale of their interaction with the human sweet receptor, hinting at a previously unpredicted role of plasticity in said interaction.
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Affiliation(s)
- Serena Leone
- Dipartimento di Scienze Chimiche, Università di Napoli Federico II, I-80126, Napoli, Italy
| | - Andrea Pica
- Dipartimento di Scienze Chimiche, Università di Napoli Federico II, I-80126, Napoli, Italy
| | - Antonello Merlino
- Dipartimento di Scienze Chimiche, Università di Napoli Federico II, I-80126, Napoli, Italy
| | - Filomena Sannino
- Dipartimento di Scienze Chimiche, Università di Napoli Federico II, I-80126, Napoli, Italy
| | - Piero Andrea Temussi
- Dipartimento di Scienze Chimiche, Università di Napoli Federico II, I-80126, Napoli, Italy.,Department of Basic and Clinical Neurosciences, King's College London, London SE5 9RX, UK
| | - Delia Picone
- Dipartimento di Scienze Chimiche, Università di Napoli Federico II, I-80126, Napoli, Italy
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19
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Di Monaco R, Galiñanes Plaza A, Miele NA, Picone D, Cavella S. Temporal sweetness profile of MNEI protein in gelled model systems. J SENS STUD 2016. [DOI: 10.1111/joss.12222] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rossella Di Monaco
- Department of Agricultural Sciences; University of Naples Federico II; Portici Italy
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
| | - Adriana Galiñanes Plaza
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay; Massy 91300 France
- Center for Food and Hospitality Research, Institut Paul Bocuse; Chateau du Vivier, BP 25 69131 Ecully Cedex France
| | - Nicoletta A. Miele
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
| | - Delia Picone
- Department of Chemical Sciences; University of Naples Federico II; Naples Italy
| | - Silvana Cavella
- Department of Agricultural Sciences; University of Naples Federico II; Portici Italy
- CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 133; Portici 80055 Italy
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20
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Leone S, Picone D. Molecular Dynamics Driven Design of pH-Stabilized Mutants of MNEI, a Sweet Protein. PLoS One 2016; 11:e0158372. [PMID: 27340829 PMCID: PMC4920389 DOI: 10.1371/journal.pone.0158372] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Accepted: 06/14/2016] [Indexed: 11/18/2022] Open
Abstract
MNEI is a single chain derivative of monellin, a plant protein that can interact with the human sweet taste receptor, being therefore perceived as sweet. This unusual physiological activity makes MNEI a potential template for the design of new sugar replacers for the food and beverage industry. Unfortunately, applications of MNEI have been so far limited by its intrinsic sensitivity to some pH and temperature conditions, which could occur in industrial processes. Changes in physical parameters can, in fact, lead to irreversible protein denaturation, as well as aggregation and precipitation. It has been previously shown that the correlation between pH and stability in MNEI derives from the presence of a single glutamic residue in a hydrophobic pocket of the protein. We have used molecular dynamics to study the consequences, at the atomic level, of the protonation state of such residue and have identified the network of intramolecular interactions responsible for MNEI stability at acidic pH. Based on this information, we have designed a pH-independent, stabilized mutant of MNEI and confirmed its increased stability by both molecular modeling and experimental techniques.
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Affiliation(s)
- Serena Leone
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Delia Picone
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
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21
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Identification of key neoculin residues responsible for the binding and activation of the sweet taste receptor. Sci Rep 2015; 5:12947. [PMID: 26263392 PMCID: PMC4542694 DOI: 10.1038/srep12947] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Accepted: 07/10/2015] [Indexed: 11/16/2022] Open
Abstract
Neoculin (NCL) is a heterodimeric protein isolated from the edible fruit of Curculigo latifolia. It exerts a taste-modifying activity by converting sourness to sweetness. We previously demonstrated that NCL changes its action on the human sweet receptor hT1R2-hT1R3 from antagonism to agonism as the pH changes from neutral to acidic values, and that the histidine residues of NCL molecule play critical roles in this pH-dependent functional change. Here, we comprehensively screened key amino acid residues of NCL using nuclear magnetic resonance (NMR) spectroscopy and alanine scanning mutagenesis. We found that the mutations of Arg48, Tyr65, Val72 and Phe94 of NCL basic subunit increased or decreased both the antagonist and agonist activities. The mutations had only a slight effect on the pH-dependent functional change. These residues should determine the affinity of NCL for the receptor regardless of pH. Their locations were separated from the histidine residues responsible for the pH-dependent functional change in the tertiary structure. From these results, we concluded that NCL interacts with hT1R2-hT1R3 through a pH-independent affinity interface including the four residues and a pH-dependent activation interface including the histidine residues. Thus, the receptor activation is induced by local structural changes in the pH-dependent interface.
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22
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Leone S, Sannino F, Tutino ML, Parrilli E, Picone D. Acetate: friend or foe? Efficient production of a sweet protein in Escherichia coli BL21 using acetate as a carbon source. Microb Cell Fact 2015. [PMID: 26208726 PMCID: PMC4514960 DOI: 10.1186/s12934-015-0299-0] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
BACKGROUND Escherichia coli is, to date, the most used microorganism for the production of recombinant proteins and biotechnologically relevant metabolites. High density cell cultures allow efficient biomass and protein yields. However, their main limitation is the accumulation of acetate as a by-product of unbalanced carbon metabolism. Increased concentrations of acetate can inhibit cellular growth and recombinant protein production, and many efforts have been made to overcome this problem. On the other hand, it is known that E. coli is able to grow on acetate as the sole carbon source, although this mechanism has never been employed for the production of recombinant proteins. RESULTS By optimization of the fermentation parameters, we have been able to develop a new acetate containing medium for the production of a recombinant protein in E. coli BL21(DE3). The medium is based on a buffering phosphate system supplemented with 0.5% yeast extract for essential nutrients and sodium acetate as additional carbon source, and it is compatible with lactose induction. We tested these culture conditions for the production of MNEI, a single chain derivative of the sweet plant protein monellin, with potential for food and beverage industries. We noticed that careful oxygenation and pH control were needed for efficient protein production. The expression method was also coupled to a faster and more efficient purification technique, which allowed us to obtain MNEI with a purity higher than 99%. CONCLUSIONS The method introduced represents a new strategy for the production of MNEI in E. coli BL21(DE3) with a simple and convenient process, and offers a new perspective on the capabilities of this microorganism as a biotechnological tool. The conditions employed are potentially scalable to industrial processes and require only low-priced reagents, thus dramatically lowering production costs on both laboratory and industrial scale. The yield of recombinant MNEI in these conditions was the highest to date from E. coli cultures, reaching on average ~180 mg/L of culture, versus typical LB/IPTG yields of about 30 mg/L.
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Affiliation(s)
- Serena Leone
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126, Naples, Italy.
| | - Filomena Sannino
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126, Naples, Italy.
| | - Maria Luisa Tutino
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126, Naples, Italy.
| | - Ermenegilda Parrilli
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126, Naples, Italy.
| | - Delia Picone
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126, Naples, Italy.
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23
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Walsh G. Non-Catalytic Industrial Proteins. Proteins 2015. [DOI: 10.1002/9781119117599.ch14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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24
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Rega MF, Di Monaco R, Leone S, Donnarumma F, Spadaccini R, Cavella S, Picone D. Design of sweet protein based sweeteners: hints from structure-function relationships. Food Chem 2014; 173:1179-86. [PMID: 25466141 DOI: 10.1016/j.foodchem.2014.10.151] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 10/01/2014] [Accepted: 10/30/2014] [Indexed: 11/29/2022]
Abstract
Sweet proteins represent a class of natural molecules, which are extremely interesting regarding their potential use as safe low-calories sweeteners for individuals who need to control sugar intake, such as obese or diabetic subjects. Punctual mutations of amino acid residues of MNEI, a single chain derivative of the natural sweet protein monellin, allow the modulation of its taste. In this study we present a structural and functional comparison between MNEI and a sweeter mutant Y65R, containing an extra positive charge on the protein surface, in conditions mimicking those of typical beverages. Y65R exhibits superior sweetness in all the experimental conditions tested, has a better solubility at mild acidic pH and preserves a significant thermal stability in a wide range of pH conditions, although slightly lower than MNEI. Our findings confirm the advantages of structure-guided protein engineering to design improved low-calorie sweeteners and excipients for food and pharmaceutical preparations.
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Affiliation(s)
- Michele Fortunato Rega
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy
| | - Rossella Di Monaco
- Food Science and Agricultural Department, University of Naples - Federico II, Italy; Centre for Food Innovation and Development, University of Naples, Portici, Italy
| | - Serena Leone
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy
| | - Federica Donnarumma
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy
| | - Roberta Spadaccini
- Department of Science and Technology, University of Sannio, 82100 Benevento, Italy
| | - Silvana Cavella
- Food Science and Agricultural Department, University of Naples - Federico II, Italy; Centre for Food Innovation and Development, University of Naples, Portici, Italy
| | - Delia Picone
- Department of Chemical Sciences, University of Naples Federico II, via Cintia, 80126 Naples, Italy.
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25
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Di Monaco R, Miele N, Volpe S, Picone D, Cavella S. Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners. J SENS STUD 2014. [DOI: 10.1111/joss.12119] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- R. Di Monaco
- Food Science and Agricultural Department; University of Naples Federico II; Portici Naples Italy
| | - N.A. Miele
- CAISIAL - Centre of Food Innovation and Development in the Food Industry; University of Naples Federico II; Via Università 100 Portici 80055 Naples Italy
| | - S. Volpe
- Food Science and Agricultural Department; University of Naples Federico II; Portici Naples Italy
| | - D. Picone
- Department of Chemical Sciences; University of Naples Federico II; Portici Naples Italy
| | - S. Cavella
- Food Science and Agricultural Department; University of Naples Federico II; Portici Naples Italy
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26
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Di Monaco R, Miele N, Picone D, Masi P, Cavella S. Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI. J SENS STUD 2012. [DOI: 10.1111/joss.12020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- R. Di Monaco
- Food Science Department; University of Naples; Via Università 100 80055 Portici (NA) Italy
- Centre for Food Innovation and Development; University of Naples; Portici Italy
| | - N.A. Miele
- Food Science Department; University of Naples; Via Università 100 80055 Portici (NA) Italy
| | - D. Picone
- Department of Chemical Sciences; University of Naples; Portici Italy
| | - P. Masi
- Food Science Department; University of Naples; Via Università 100 80055 Portici (NA) Italy
- Centre for Food Innovation and Development; University of Naples; Portici Italy
| | - S. Cavella
- Food Science Department; University of Naples; Via Università 100 80055 Portici (NA) Italy
- Centre for Food Innovation and Development; University of Naples; Portici Italy
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