Pentadin

Pentadin, a sweet-tasting protein, was discovered and isolated in 1989, in the fruit of Oubli (Pentadiplandra brazzeana Baillon), a climbing shrub growing in some tropical countries of Africa.[1]

The fruit has been consumed by the apes and the natives for a long time. The berries of the plant were incredibly sweet African locals call them "j'oublie" (French for "I forget") because their taste helps nursing infants forget their mothers' milk.[2]

Pentadin, with brazzein discovered in 1994, are the 2 sweet-tasting proteins discovered in this African fruit.[3]

Pentadin molecular weight estimated to be 12kDa.[1] It is reported to be 500 times sweeter than sucrose on a weight basis, with its sweetness having a slow onset and decline similar to monellin and thaumatin. However, pentadin's sweetness profile is closer to monellin than to thaumatin.[1]

See also

References
  1. Wel, H.van der; Larson, G.; Hladik, A.; Hladik, C.M.; Hellekant, G.; Glaser, D. (1989). "Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon" (PDF). Chemical Senses. 14 (1): 75–79. doi:10.1093/chemse/14.1.75.
  2. UW-Madison professor makes a sweet discovery 10:57 PM 11/04/02 Jason Stein For the State Journal
  3. Ming, D; Hellekant, G (21 November 1994). "Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B." FEBS Letters. 355 (1): 106–8. doi:10.1016/0014-5793(94)01184-2. PMID 7957951. S2CID 6650703.


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