Research and Innovation: Production of a flavor modifying protein to be used as food additive
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Production of a flavor modifying protein to be used as food additive

Grant number: 22/07585-3
Support Opportunities:Research Grants - Innovative Research in Small Business - PIPE
Field of knowledge:Biological Sciences - Biochemistry - Molecular Biology
Principal Investigator:Daniela Morilha Néo Justino
Grantee:Daniela Morilha Néo Justino
Company:DMN Justino Ltda
CNAE: Fabricação de produtos alimentícios não especificados anteriormente
City: São Carlos
Pesquisadores principais:
Andrea Soares da Costa Fuentes
Associated scholarship(s):23/04017-7 - PRODUCTION OF A FLAVOR MODIFYING PROTEIN TO BE USED AS A FOOD ADDITIVE, BP.TT
22/15916-0 - Production of a flavor modifying protein to be used as a food additive, BP.PIPE

Abstract

Over the years, sugar consumption has been increasing and bringing drastic consequences to human health, leading patients to the development of diseases such as obesity, diabetes and metabolic syndrome. In the search for alternatives aimed at reducing sugar consumption, research related to the development of caloric and non-caloric sweeteners has been carried out with compounds of both natural and artificial origin. Among the natural compounds there is a group of proteins called Flavor Modifying Proteins (SMP) that have the property of modifying the taste of food. Thus, there has been a growing interest in this class of molecules, more specifically in the miraculin protein, extracted from the Richadella dulcifica plant, which has the ability to change the bitter or sour taste into a sweet taste, but the cost of extracting the native miraculin protein is quite high. high, which makes its inclusion in commercial products unfeasible. An alternative to this question would be the recombinant production of Richadella dulcifica Flavor Modifying Proteins (SMP) and sensory evaluation of the flavor modifying capacity with the objective of commercially using this protein to replace sugar. In later stages, the cytotoxicity of the molecule will be evaluated in mammalian cell culture in order to prove its food safety, an essential step for the development of commercial products.These studies may provide important information for future applications of the flavor-modifying protein as a substitute for sugar in foods and beverages, providing an alternative use for a natural substance with a sweetening capacity. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
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