1988 Fiscal Year Final Research Report Summary
Structure Determination of Sweetness Inhibiting Substance and Taste modifying Protein and Mechanism of those taste-modifiers
| Project/Area Number |
62560122
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
製造化学・食品
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| Research Institution | Yokohama National University |
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Principal Investigator |
KURIHARA Yoshie Yokohama National Uni., Fac. of Education, 教育学部, 教授 (90017715)
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| Co-Investigator(Kenkyū-buntansha) |
MASATOSHI Asami Yokohama National Univ., Fac. of Education, 教育学部, 助教授 (20134439)
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| Project Period (FY) |
1987 – 1988
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| Keywords | Gymnemic acid / Ziziphin / miraculin / ミラクリンの一次構造 / ミラクリンの糖組成 |
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| Research Abstract |
Ziziphin, antisweet principle in leaves of ziziphus jujuba, was purified by silica gel chromatographuy, reverse phase chromatography and gel filtration. The chemical structure of ziziphin was established on the basis of spectral and chemical evidence. The leabes of gymnema sylvestre contain gymnemic acid which has antisweet activity. We have succeeded to isolate two major constituents of gymnemic acids by HPLC and setermined their structures. It was suggested that acyl groups in both molecules play an importnt role in generation of the antisweet activity.
New isolation method of taste-modifying protein (miraculin) from miracle fruit was established. The purified miraculin thus obtained gave a single sharp peak in reverse phase high performance liquid chromatography, indicationg that it is highly pure. The sample also gave a single band having molecular weight 28,000 in sodium dodecyl sulfate-polyacrylamido gel electrophoresis. The complete amino acid sequence of miraculin was determined by an automatic edman degradation method. miraculin was a single polypeptide with 191 amino acid residues. The calculated molecular weight based on the amino acid sequence and the carbohydrate content (13.9%) was 24,600. ASN-42 and ASN-186 were linked N-glycosidically to carbohydrate chains which consisted of glucosamine, mannose, galactose, xylose and fucose in a molar ratio of 3.03:3.00:0.69:0.96:2.12.
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