Relevant bibliographies by topics / Brazzein

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  2. Dissertations / Theses
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Academic literature on the topic 'Brazzein'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Brazzein"

1

Neiers, Fabrice, Christine Belloir, Nicolas Poirier, Christian Naumer, Michael Krohn, and Loïc Briand. "Comparison of Different Signal Peptides for the Efficient Secretion of the Sweet-Tasting Plant Protein Brazzein in Pichia pastoris." Life 11, no. 1 (2021): 46. http://dx.doi.org/10.3390/life11010046.

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Brazzein is a small sweet-tasting protein found in the red berries of a West African evergreen shrub, Pentadiplandra brazzeana Baillon. Brazzein is highly soluble and stable over a large pH range and at high temperatures, which are characteristics that suggest its use as a natural sweetener. However, Pentadiplandra brazzeana culture is difficult at a large scale, limiting the natural source of brazzein. Heterologous expression of brazzein has been established in numerous systems, including bacteria, yeast, and transgenic plants. Brazzein requires four disulfide bonds to be active in eliciting
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Nagata, Koji, Nobuko Hongo, Yasuhiro Kameda, et al. "Brazzein and structurally similar proteins: structural/functional comparisons." Acta Crystallographica Section A Foundations and Advances 70, a1 (2014): C1511. http://dx.doi.org/10.1107/s2053273314084885.

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Brazzein, a 6.5-kDa protein consisting of 54 amino acids and four disulfide bonds, is the smallest sweet-tasting protein yet isolated from the wild African plant Pentadiplandra brazzeana. Brazzein has various desirable properties for use as a low-calorie sweetener in the diets of individuals suffering from diabetes, obesity, and metabolic syndrome. For example, brazzein has a high water solubility and a high thermostability. In addition, brazzein is 2000-times sweeter than sucrose on a weight basis. Both the solution and crystal structures of brazzein have been reported. In the crystal structu
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Markova, Ekaterina V., Angelina V. Chirinskaite, Julia V. Sopova, and Elena I. Leonova. "The sweet protein brazzein as a promising natural sweetener." Ecological genetics 20, no. 1S (2022): 48–49. http://dx.doi.org/10.17816/ecogen112373.

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In the modern world, due to the overconsumption of sugar-containing products, the problem of obesity is relevant. Among the many sweeteners that minimize sugar intake, a group of sweet-tasting proteins is up-and-coming. Brazzein is the smallest of the sweet proteins (54 aa, 6473 Da), and it is also safe for obese and diabetic people since it does not affect blood sugar and insulin levels. Brazzein has high thermal stability over a wide pH range: from 2 to 8 [1]. To increase the level of sweetness of brazzein, mutant variants of this protein were created through site-directed mutagenesis, the s
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Lynch, Barry, Tina Wang, Trung Vo, Shahrzad Tafazoli, and Jason Ryder. "Safety evaluation of oubli fruit sweet protein (brazzein) derived from Komagataella phaffii, intended for use as a sweetener in food and beverages." Toxicology Research and Application 7 (January 2023): 239784732311512. http://dx.doi.org/10.1177/23978473231151258.

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Naturally sweet proteins have no glycemic effect and offer a fundamentally new approach to sweetness and health for individuals seeking to reduce their added sugar intake. However, unlike many commercial sweeteners, little research has been performed on the potential safety implications of adding these uniquely sweet proteins to food and beverages. In this study, a naturally sweet protein found in the West African Oubli plant ( Pentadiplandra brazzeana), referred to as Oubli fruit sweet protein or brazzein, was expressed in Komagataella phaffii (formerly Pichia pastoris) and produced via preci
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Jafari, S. Shahrbanoo, Vahab Jafarian, Khosrow Khalifeh, Parisa Ghanavatian, and S. Akram Shirdel. "The effect of charge alteration and flexibility on the function and structural stability of sweet-tasting brazzein." RSC Advances 6, no. 64 (2016): 59834–41. http://dx.doi.org/10.1039/c6ra12626j.

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To identify the structural and functional roles of Glu<sup>9</sup> located at the first loop of sweet-tasting brazzein, two different mutants (E9K and E9G) of the minor form of brazzein were designed and constructed.
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Novik, Tamara S., Elena I. Koveshnikova, Anatoly A. Kotlobay, et al. "Sweet-Tasting Natural Proteins Brazzein and Monellin: Safe Sugar Substitutes for the Food Industry." Foods 12, no. 22 (2023): 4065. http://dx.doi.org/10.3390/foods12224065.

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This article presents the results of a comprehensive toxicity assessment of brazzein and monellin, yeast-produced recombinant sweet-tasting proteins. Excessive sugar consumption is one of the leading dietary and nutritional problems in the world, resulting in health complications such as obesity, high blood pressure, and cardiovascular disease. Although artificial small-molecule sweeteners widely replace sugar in food, their safety and long-term health effects remain debatable. Many sweet-tasting proteins, including thaumatin, miraculin, pentadin, curculin, mabinlin, brazzein, and monellin hav
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Saraiva, Ariana, Conrado Carrascosa, Fernando Ramos, et al. "Brazzein and Monellin: Chemical Analysis, Food Industry Applications, Safety and Quality Control, Nutritional Profile and Health Impacts." Foods 12, no. 10 (2023): 1943. http://dx.doi.org/10.3390/foods12101943.

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Recently, customers have been keener to buy products manufactured using all-natural ingredients with positive health properties, but without losing flavor. In this regard, the objective of the current study is to review the consumption of brazzein and monellin, their nutritional profiles and health effects, and their potential applications in the food industry. This poses challenges with sustainability and important quality and safety indicators, as well as the chemical processes used to determine them. To better understand the utilization of brazzein and monellin, the chemical analysis of the
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Volkov, V. N. "Sweet Protein as a Sugar Substitute." Chemistry at School, no. 3 (March 1, 2025): 5–9. https://doi.org/10.62709/0368-5632-2025-3-5-9.

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Zhao, Qin, Jikui Song, Zheyuan Jin, Vicktoria Danilova, Göran Hellekant, and John L. Markley. "Probing the sweet determinants of brazzein: Wild-type brazzein and a tasteless variant, brazzein-ins(R18a-I18b), exhibit different pH-dependent NMR chemical shifts." Biochemical and Biophysical Research Communications 335, no. 1 (2005): 256–63. http://dx.doi.org/10.1016/j.bbrc.2005.07.049.

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10

Nagata, Koji, Nobuko Hongo, Yasuhiro Kameda, et al. "The structure of brazzein, a sweet-tasting protein from the wild African plantPentadiplandra brazzeana." Acta Crystallographica Section D Biological Crystallography 69, no. 4 (2013): 642–47. http://dx.doi.org/10.1107/s0907444913001005.

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Dissertations / Theses on the topic "Brazzein"

1

Chai, Erh-Ya, and 翟爾雅. "Expression of the recombinant sweet protein brazzein by food grade Lactococcus lactis." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/40148699927539286732.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>98<br>The lactic acid bacterium Lactococcus lactis is considered as an advan- tageous host for protein expression, secretion and delivery. The bacterium has an established safety profile through its long use in fermented dairy products and is considered as a GRAS（generally recognize as safe）microorganism. Brazzein is a sweet protein which was found in a tropical plant. The brazzein is impractical due to its low content in nature fruit and thus limiting its availability in food industry. In this study, we construct MNICE and MPHI induction expression system to pr
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Hung, Chien-Ya, and 洪千雅. "Optimization of recombinant sweet protein brazzein expression, purification and functional analysis by Bacillus licheniformis." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/75773580110235271610.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>101<br>The sweetener plays an important role in our daily diet. However, the excessive intake of carbohydrates lead to health risk. In recent years, the search for low-calorie sweeteners to substitute sugar is highly demand. The sweet-tasting protein has potential as low-calorie sweeteners that can be used to replace sugars in food, beverage, and medicines. Among them, brazzein is an attractive candicate sweetener because of its small size(53 amino acid residues), high sweetness, sugar-like taste, and good stability at high temperature and wide pH ranges. Baci
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Caldwell, Jane E. "Determination of the solution structure of the sweet protein brazzein by nuclear magnetic resonance spectroscopy." 1998. http://catalog.hathitrust.org/api/volumes/oclc/40336175.html.

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Thesis (Ph. D.)--University of Wisconsin--Madison, 1998.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 172-187).
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Gonçalves, Cláudia Andrade Vieira. "Avaliação Química de Uma Planta Medicinal Angolana." Master's thesis, 2016. http://hdl.handle.net/10400.6/6294.

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Neste trabalho foi estudada a Paropsia brazzeana Bail, uma planta medicinal angolana recolhida na Huila. O material vegetal foi macerado e extraído a frio com metanol. De seguida procedeuse ao processo de fracionamento do extrato bruto em fração de hexano/acetato de etilo 95:5, hexano/acetato de etilo 8:2, hexano/acetato de etilo 1:1, acetato de etilo, acetato de etilo/metanol 9:1, acetato de etilo/metanol 7:3, acetato de etilo/metanol 1:1, metanol e metanol/ácido clorídrico. Das frações obtidas com as misturas de vários solventes com polaridades crescentes, foram isolados quatros compo
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Books on the topic "Brazzein"

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Lewis, Carolyn Hunter. The descendants of Gordon Brazzel, 1812-1894. Anundsen Pub., 2006.

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Brazzi and Company. Xlibris, Corp., 2011.

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Jenkins, Sally. World's Greatest Brazzer: Lined Notebooks. Independently Published, 2019.

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Happy Man: In Conversation with Rossano Brazzi. Book Guild Publishing, Limited, 2024.

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Pioneers, Patriots and Plowmen: A Genealogical History of a Brazzell Family and a Sweitzer Family. Literary Garden Publishing Company, 2020.

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Book chapters on the topic "Brazzein"

1

Rajan, V., and J. A. Howard. "Brazzein: A Natural Sweetenerz." In Reference Series in Phytochemistry. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26478-3_3-1.

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Rajan, V., and J. A. Howard. "Brazzein: A Natural Sweetener." In Reference Series in Phytochemistry. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26478-3_3-2.

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Rajan, V., and J. A. Howard. "Brazzein: A Natural Sweetener." In Reference Series in Phytochemistry. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-27027-2_3.

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Fake, Gina, and John Howard. "Brazzein: A High-Intensity Natural Sweetener." In Commercial Plant-Produced Recombinant Protein Products. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-662-43836-7_13.

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Neiers, Fabrice, Christian Naumer, Michael Krohn, and Loïc Briand. "The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications." In Reference Series in Phytochemistry. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26478-3_2-1.

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Neiers, Fabrice, Christian Naumer, Michael Krohn, and Loïc Briand. "The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications." In Reference Series in Phytochemistry. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-27027-2_2.

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Assadi-Porter, Fariba, Marco Tonelli, James T. Radek, Claudia C. Cornilescu, and John L. Markley. "How Sweet It Is: Detailed Molecular and Functional Studies of Brazzein, a Sweet Protein and Its Analogs." In Sweetness and Sweeteners. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0979.ch036.

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Sanday, Peggy R. "Social Policy." In Race and IQ, Expanded Edition. Oxford University PressNew York, NY, 1999. http://dx.doi.org/10.1093/oso/9780195102208.003.0015.

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Abstract As William F. Brazziel (1969) eloquently demonstrates in his “A Letter from the South,” written in response to Arthur Jensen’s original article ( 1967), the question of whether or not there are genetic racial differences in intelligence cannot be independent of any questions of educational, social, and political implications.
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