Advances in genetic engineering and molecular modification of sweet-tasting proteins.

Shangyang LU; Shiyu CHANG; Yuqing WANG; Bo LIU

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Advances in genetic engineering and molecular modification of sweet-tasting proteins.

Author: Shangyang LU ¹ ; Shiyu CHANG ² ; Yuqing WANG ¹ ; Bo LIU ¹
Author Information

1. School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, China.
2. Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101, Shandong, China.
Publication Type:English Abstract
Keywords: genetic engineering; heterologous expression; molecular modification; sweet taste receptor; sweet-tasting protein
MeSH: Plant Proteins/biosynthesis*; Genetic Engineering/methods*; Sweetening Agents/chemistry*; Plants, Genetically Modified/metabolism*
From: Chinese Journal of Biotechnology 2025;41(2):559-573
CountryChina
Language:Chinese
Abstract: Sweet-tasting proteins demonstrate application potential in foods and beverages due to their high sweetness, low calorie, and non-toxicity. So far, eight natural sweet-tasting proteins have been obtained from natural plants. This paper briefs the sweetness properties of the eight proteins and the molecular mechanism of the sweetness, reviews the progress in the genetic engineering, heterologous expression, and molecular modification of three representative sweet-tasting proteins (monellin, brazzein, and thaumatin), and summarizes their expression yields in different hosts and sweetness properties. Lastly, this paper prospects the research, application, and industrial development of sweet-tasting proteins. This review provides a reference for further research and development of new proteinaceous sweeteners.