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

H. van Der Wel, G. Larson, A. Hladik, C. M. Hladik, G. Hellekant, D. Glaser

Research output: Contribution to journalArticle

71 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)75-79
Number of pages5
JournalChemical Senses
Volume14
Issue number1
DOIs
StatePublished - Feb 1 1989

Fingerprint Dive into the research topics of 'Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon'. Together they form a unique fingerprint.

  • Cite this

    Wel, H. V. D., 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. https://doi.org/10.1093/chemse/14.1.75