Sweetness of lysozymes

While examining the taste of various proteins, we found that hen egg-white lysozyme, a bacteriolytic enzyme, had sweetness. Lysozymes from other sources such as turkey and soft-shelled turtle also showed sweetness with different tastes, heavy or light. In contrast, human lysozyme was tasteless. The...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1998-03, Vol.62 (3), p.605-606
Main Authors: Maehashi, K. (Tokyo Univ. of Agriculture (Japan)), Udaka, S
Format: Article
Language:English
Subjects:
Amino Acid Sequence
Analytical, structural and metabolic biochemistry
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Animals
Biological and medical sciences
Biotechnology
CARNE DE PAVO
CARNE DE POLLO
CHICKEN MEAT
Chickens
DOUCEUR
DULZURA
Egg Proteins - chemistry
Egg Proteins - pharmacology
Enzymes and enzyme inhibitors
Food industries
Fundamental and applied biological sciences. Psychology
GUSTO (SENTIDO)
Humans
Hydrolases
Lactalbumin - chemistry
LISOZIMA
LYSOZYME
Molecular Sequence Data
Muramidase - chemistry
Muramidase - pharmacology
PROTEINAS
PROTEINE
PROTEINS
SENS DU GOUT
Sequence Homology, Amino Acid
Structure-Activity Relationship
sweet protein
sweet taste
SWEETNESS
Taste
TASTE (SENSATION)
Taste Threshold
Turkey
TURKEY MEAT
Turtles
VIANDE DE DINDE
VIANDE DE POULET
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Summary:While examining the taste of various proteins, we found that hen egg-white lysozyme, a bacteriolytic enzyme, had sweetness. Lysozymes from other sources such as turkey and soft-shelled turtle also showed sweetness with different tastes, heavy or light. In contrast, human lysozyme was tasteless. The amino acid sequences of the various lysozymes were similar to that of hen lysozyme, but hen lysozyme did not show significant homology to sweet proteins
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.62.605