Modified MNEI Sweet Proteins for Stable Sugar Reduction
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Solution Overview
Problem
Current low-calorie sweeteners, such as artificial high-intensity and low-intensity sweeteners, have limitations in taste, stability, and cost, and sweet proteins like thaumatin are not widely used due to high price, limited supply, and suboptimal sensory profiles, failing to provide significant sugar reduction in food and beverages.
Innovation Solution
Development of modified single-chain Monellin (MNEI) proteins with specific amino acid deletions, insertions, or substitutions to enhance properties like sweetness potency, stability, and shelf-life, suitable for use in food and beverage formulations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If artificial high-intensity sweeteners are used, then calorie reduction is achieved, but adverse health effects occur
Solution Approach 1:
The patent uses a recombinant sweet protein that is digested and metabolized like regular protein, providing a temporary sweetening effect without long-term accumulation or adverse effects. The protein is broken down into amino acids during digestion, eliminating the persistent health concerns associated with artificial sweeteners.
Solution Approach 2:
The patent creates a composite approach by combining the sweet-tasting properties of sweet proteins with the digestibility and metabolic benefits of regular protein. The modified MNEI protein maintains its sweet taste while gaining improved stability and digestibility characteristics.
2Object-affected harmful factors
If low-intensity sweeteners are used, then health benefits are improved, but gastrointestinal adverse effects occur
Solution Approach 1:
The patent modifies the physical and chemical parameters of the sweet protein through site-directed mutagenesis and molecular shuffling. These modifications improve solubility, stability, and digestibility, preventing gastrointestinal discomfort while maintaining health benefits.
3Object-affected harmful factors
If sweet proteins are used, then natural sweetness is achieved, but stability and shelf-life are reduced
Solution Approach 1:
The patent applies local quality changes by making specific amino acid substitutions at particular positions in the protein sequence. These localized modifications enhance stability in specific environments (thermal, pH, fatty) without compromising the overall natural sweetness profile.
Solution Approach 2:
The patent combines multiple protein sequences through molecular shuffling to create a composite structure that integrates the sweet taste properties of natural sweet proteins with enhanced stability characteristics from different parent sequences.
4Object-affected harmful factors
If thaumatin is used, then sweet taste is provided, but cost and supply limitations occur
Solution Approach 1:
The patent develops a sweet protein that can be produced through recombinant expression in microbial systems, providing a more cost-effective and scalable alternative to thaumatin. The modified protein maintains sweet taste functionality while enabling larger-scale production.
Data Source
AI summary
The present invention relates to a modified MNEI protein comprising an amino acid sequence that has two or more amino acids deletions, insertions, replacements, or any combination thereof, from a reference MNEI protein, wherein the modified MNEI protein has at least one improved food-related property compared to the reference MNEI protein; and to uses thereof in the food industry.