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Sweeteners pp 167–184Cite as

Mass Production of the Taste-Modifying Protein Miraculin in Transgenic Plants

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Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Miraculin is a glycoprotein that is found in red berries, which are known as a miracle fruit (Richadella dulcifica; synonym Synsepalum dulcificum) and are produced by a tropical shrub native to West Africa. Miraculin itself is not sweet, but it can convert a sour taste into a sweet taste. Due to its unique properties and potential use as an alternative sweetener, the mass production of miraculin is of interest. However, the plant has low fruit productivity, and there are limited natural sources of miraculin protein. Therefore, heterologous miraculin production based on genetic engineering techniques has been attempted using plants such as tomato, lettuce, and strawberry. The recombinant miraculin protein has been successfully expressed in transgenic tomatoes and lettuce in a genetically stable manner. In addition, a plant factory, which is a closed cultivation system and may be suitable for producing transgenic plants expressing recombinant miraculin, has been developed. Finally, a simple method for purifying miraculin from transgenic tomato fruits was established. In this chapter, we introduce the mass production of recombinant miraculin protein in transgenic tomatoes and lettuce.

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Authors and Affiliations

  1. Faculty of Life and Environmental Sciences, Graduate School of Life, University of Tsukuba, Tennodai 1-1-1, Tsukuba, 305-8572, Japan

    Hiroshi Ezura & Kyoko Hiwasa-Tanase

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  1. Hiroshi Ezura
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  2. Kyoko Hiwasa-Tanase
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Correspondence to Hiroshi Ezura .

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  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. Botany Department, M.L. Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

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Ezura, H., Hiwasa-Tanase, K. (2018). Mass Production of the Taste-Modifying Protein Miraculin in Transgenic Plants. In: Mérillon, JM., Ramawat, K. (eds) Sweeteners. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-27027-2_17

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