miraculin
Sign in to saveMiraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry, also known as the miracle fruit, was documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa.
Key facts
- Nonhuman protein.Name
- Miraculin glycoprotein
- Nonhuman protein.caption
- Crystallographic structure of a dimeric miraculin-like protein from seeds of Murraya koenigii.
- Nonhuman protein.image
- Miraculin.png
- Nonhuman protein.Symbol
- MIRA_RICDU
- Nonhuman protein.UniProt
- P13087
- Nonhuman protein.PDB
- 3IIR
- Nonhuman protein.Organism
- Synsepalum dulcificu
via Wikipedia infobox
Protein · UniProt
Miraculin
- Organism
- Synsepalum dulcificum (Miracle fruit)
- Length
- 220 aa
- Molecular mass
- 24,367 Da
- Evidence
- 1: Evidence at protein level
Miraculin has the property of modifying a sour taste into a sweet taste. This alteration of taste perception persists for many minutes
Swiss-Prot (reviewed) · via UniProt
Clinical Trials
1 registered- PHASE3RECRUITINGAddressing Taste Dysfunction With Miraculin in Head and Neck Cancer Patients Receiving Radiation TherapyUniversity of California, San Francisco · NCT05273307
Wikidata facts
Show 1 more fact
- Commons category
- Miraculin
Sources (2)
via Wikidata · CC0
~5 min read
Article
6 sectionsContents
- History
- Glycoprotein structure
- Sweetness properties
- As a sweetener
- See also
- References
Miraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry, also known as the miracle fruit, was documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa.
Miraculin itself does not taste sweet. When taste buds are exposed to miraculin, the protein binds to the sweetness receptors. This causes normally sour-tasting acidic foods, such as citrus, to be perceived as sweet. The effect can last for one or two hours.