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Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon


van der Wel, H; Larson, G; Hladik, A; Hladik, C M; Hellekant, G; Glaser, D (1989). Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon. Chemical Senses, 14(1):75-79.

Abstract

An aqaeous extract from the pulp of the plant Pentadiplandra brazzeana Baillon (Pentadiplandraceae) yielded a strong sweet-tasting material. This sweet principle was isolated by water extraction, ultrafiltration and gel filtration. The conclusion that this substance must be of a proteinaceous nature was based on amino acid analysis, characteristic UV-absorption spectrum and positive colour reaction with Coomassie brilliant blue. The mol. wt of the subunit of the sweet protein was estimated to be ˜ 12 000 daltons. The sweetness intensity of the whole protein was ˜ 500 times that of sucrose on a weight basis. The taste response in a Rhesus monkey to a 0.1 % solution was comparable to the response to a 0.02 % monellin solution. We propose the name ‘pentadin' for this sweet-tasting protein and present a few comments about the possible origin of such sugar mimics

Abstract

An aqaeous extract from the pulp of the plant Pentadiplandra brazzeana Baillon (Pentadiplandraceae) yielded a strong sweet-tasting material. This sweet principle was isolated by water extraction, ultrafiltration and gel filtration. The conclusion that this substance must be of a proteinaceous nature was based on amino acid analysis, characteristic UV-absorption spectrum and positive colour reaction with Coomassie brilliant blue. The mol. wt of the subunit of the sweet protein was estimated to be ˜ 12 000 daltons. The sweetness intensity of the whole protein was ˜ 500 times that of sucrose on a weight basis. The taste response in a Rhesus monkey to a 0.1 % solution was comparable to the response to a 0.02 % monellin solution. We propose the name ‘pentadin' for this sweet-tasting protein and present a few comments about the possible origin of such sugar mimics

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Item Type:Journal Article, refereed, original work
Communities & Collections:National licences > 142-005
Dewey Decimal Classification:Unspecified
Scopus Subject Areas:Life Sciences > Physiology
Life Sciences > Sensory Systems
Health Sciences > Physiology (medical)
Life Sciences > Behavioral Neuroscience
Language:English
Date:1 January 1989
Deposited On:17 Oct 2018 11:52
Last Modified:15 Apr 2021 14:48
Publisher:Oxford University Press
ISSN:0379-864X
OA Status:Green
Free access at:Publisher DOI. An embargo period may apply.
Publisher DOI:https://doi.org/10.1093/chemse/14.1.75

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