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Category:sweeteners, flavor enhancers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | sweeteners, flavor enhancers |
| Recommendation for monellin usage levels up to: | | | not for fragrance use.
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| Recommendation for monellin flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
| PubMed:Picosecond fluorescence dynamics of tryptophan and 5-fluorotryptophan in monellin: slow water-protein relaxation unmasked. |
| PubMed:Improving Flavour and Quality of Tomatoes by Expression of Synthetic Gene Encoding Sweet Protein Monellin. |
| PubMed:Design of sweet protein based sweeteners: hints from structure-function relationships. |
| PubMed:Expression of monellin in a food-grade delivery system in Saccharomyces cerevisiae. |
| PubMed:High-energy intermediates in protein unfolding characterized by thiol labeling under nativelike conditions. |
| PubMed:Amyloid fibril formation by the chain B subunit of monellin occurs by a nucleation-dependent polymerization mechanism. |
| PubMed:Charge dependent retardation of amyloid β aggregation by hydrophilic proteins. |
| PubMed:The utilization of competing unfolding pathways of monellin is dictated by enthalpic barriers. |
| PubMed:A buried ionizable residue destabilizes the native state and the transition state in the folding of monellin. |
| PubMed:Functional characterization of the heterodimeric sweet taste receptor T1R2 and T1R3 from a New World monkey species (squirrel monkey) and its response to sweet-tasting proteins. |
| PubMed:Kinetic studies of the folding of heterodimeric monellin: evidence for switching between alternative parallel pathways. |
| PubMed:The effect of nanoparticles on amyloid aggregation depends on the protein stability and intrinsic aggregation rate. |
| PubMed:Identification of novel sweet protein for nutritional applications. |
| PubMed:Determinants of sweetness in proteins: a topological approach. |
| PubMed:Identification of multiple folding pathways of monellin using pulsed thiol labeling and mass spectrometry. |
| PubMed:Equilibrium unfolding studies of monellin: the double-chain variant appears to be more stable than the single-chain variant. |
| PubMed:Reduced sweetness of a monellin (MNEI) mutant results from increased protein flexibility and disruption of a distant poly-(L-proline) II helix. |
| PubMed:Expression and secretion of a single-chain sweet protein, monellin, in Saccharomyces cerevisiae by an α-factor signal peptide. |
| PubMed:Interactions in the native state of monellin, which play a protective role against aggregation. |
| PubMed:Heterologous expression, purification and characterization of heterodimeric monellin. |
| PubMed:Key amino acid residues involved in multi-point binding interactions between brazzein, a sweet protein, and the T1R2-T1R3 human sweet receptor. |
| PubMed:Aggregation mechanisms of cystatins: a comparative study of monellin and oryzacystatin. |
| PubMed:Modeling the fluorescence of protein-embedded tryptophans with ab initio multiconfigurational quantum chemistry: the limiting cases of parvalbumin and monellin. |
| PubMed:Direct evidence for a dry molten globule intermediate during the unfolding of a small protein. |
| PubMed:Continuous dissolution of structure during the unfolding of a small protein. |
| PubMed:GroEL can unfold late intermediates populated on the folding pathways of monellin. |
| PubMed:Characterization of Solanum tuberosum multicystatin and its structural comparison with other cystatins. |
| PubMed:Role of protein surface charge in monellin sweetness. |
| PubMed:[Cloning, characterization and application of the promoter region of the alkaline protease gene in Bacillus alcalophillus PB92]. |
| PubMed:Dehydration of main-chain amides in the final folding step of single-chain monellin revealed by time-resolved infrared spectroscopy. |
| PubMed:Characterization of the folding and unfolding reactions of single-chain monellin: evidence for multiple intermediates and competing pathways. |
| PubMed:Monellin (MNEI) at 1.15 A resolution. |
| PubMed:Developments in biotechnological production of sweet proteins. |
| PubMed:Riboflavin-binding protein exhibits selective sweet suppression toward protein sweeteners. |
| PubMed:Expression and secretion of a single-chain sweet protein monellin in Bacillus subtilis by sacB promoter and signal peptide. |
| PubMed:Sucrose substitutes and their role in caries prevention. |
| PubMed:The importance of electrostatic potential in the interaction of sweet proteins with the sweet taste receptor. |
| PubMed:Intra- versus intermolecular interactions in monellin: contribution of surface charges to protein assembly. |
| PubMed:Toward the understanding of MNEI sweetness from hydration map surfaces. |
| PubMed:Ultrafast fluorescence dynamics of tryptophan in the proteins monellin and IIAGlc. |
| PubMed:High-level expression of a synthetic gene encoding a sweet protein, monellin, in Escherichia coli. |
| PubMed:[Overexpression of a sweet protein monellin in Escherichia coli]. |
| PubMed:Probing the sweet determinants of brazzein: wild-type brazzein and a tasteless variant, brazzein-ins(R18a-I18b), exhibit different pH-dependent NMR chemical shifts. |
| PubMed:Specific collapse followed by slow hydrogen-bond formation of beta-sheet in the folding of single-chain monellin. |
| PubMed:Sweet proteins--potential replacement for artificial low calorie sweeteners. |
| PubMed:Multi-method global analysis of thermodynamics and kinetics in reconstitution of monellin. |
| PubMed:Structure of monellin refined to 2.3 a resolution in the orthorhombic crystal form. |
| PubMed:The cysteine-rich region of T1R3 determines responses to intensely sweet proteins. |
| PubMed:Interaction of sweet proteins with their receptor. A conformational study of peptides corresponding to loops of brazzein, monellin and thaumatin. |
| PubMed:Fluorescence studies of protein thermostability in ionic liquids. |
| PubMed:Behavioral study in the gray mouse lemur (Microcebus murinus) using compounds considered sweet by humans. |
| PubMed:Monkey electrophysiological and human psychophysical responses to mutants of the sweet protein brazzein: delineating brazzein sweetness. |
| PubMed:Activation mechanism of HSP16.5 from Methanococcus jannaschii. |
| PubMed:On the mechanism of chaperone activity of the small heat-shock protein of Methanococcus jannaschii. |
| PubMed:The mechanism of interaction of sweet proteins with the T1R2-T1R3 receptor: evidence from the solution structure of G16A-MNEI. |
| PubMed:Ultrafast surface hydration dynamics and expression of protein functionality: alpha -Chymotrypsin. |
| PubMed:Why are sweet proteins sweet? Interaction of brazzein, monellin and thaumatin with the T1R2-T1R3 receptor. |
| PubMed:Hydration at the surface of the protein Monellin: dynamics with femtosecond resolution. |
| PubMed:Sense of taste in a new world monkey, the common marmoset: recordings from the chorda tympani and glossopharyngeal nerves. |
| PubMed:Multistep nucleus formation and a separate subunit contribution of the amyloidgenesis of heat-denatured monellin. |
| PubMed:Folding and stability of sweet protein single-chain monellin. An insight to protein engineering. |
| PubMed:Probing the surface of a sweet protein: NMR study of MNEI with a paramagnetic probe. |
| PubMed:Physicochemical evaluation of protein folds predicted by threading. |
| PubMed:Solution structure, backbone dynamics, and stability of a double mutant single-chain monellin. structural origin of sweetness. |
| PubMed:Solution structure of a sweet protein: NMR study of MNEI, a single chain monellin. |
| PubMed:Three-dimensional solution structure of oryzacystatin-I, a cysteine proteinase inhibitor of the rice, Oryza sativa L. japonica. |
| PubMed:Electrophoresis of proteins and protein-protein complexes in a native agarose gel. |
| PubMed:Recent developments in the characterization and biotechnological production of sweet-tasting proteins. |
| PubMed:Amyloid-like aggregates of a plant protein: a case of a sweet-tasting protein, monellin. |
| PubMed:Enzymatic ligation for synthesis of single-chain analogue of monellin by transglutaminase. |
| PubMed:Solution structure of a sweet protein single-chain monellin determined by nuclear magnetic resonance and dynamical simulated annealing calculations. |
| PubMed:Structural differences in D and L-monellin in the crystals of racemic mixture. |
| PubMed:Structure of an enantiomeric protein, D-monellin at 1.8 A resolution. |
| PubMed:Solid-phase synthesis of single-chain monellin, a sweet protein. |
| PubMed:Small heat shock protein of Methanococcus jannaschii, a hyperthermophile. |
| PubMed:Solution structure of the thermostable sweet-tasting protein brazzein. |
| PubMed:Measurement of Fluorescence from Tryptophan To Probe the Environment and Reaction Kinetics within Protein-Doped Sol-Gel-Derived Glass Monoliths. |
| PubMed:Structure and dynamic studies by NMR of the potent sweet protein monellin and a non-sweet analog. Evidence on the importance of residue AspB7 for sweet taste. |
| PubMed:Taste in chimpanzees II: single chorda tympani fibers. |
| PubMed:Crystallization and preliminary X-ray analysis of D-monellin. |
| PubMed:High-level expression of a sweet protein, monellin, in the food yeast Candida utilis. |
| PubMed:Sweet science: overexpression of monellin in yeast. |
| PubMed:Gustatory receptor cell responses to the sweeteners, monellin and thaumatin. |
| PubMed:Possible active site of the sweet-tasting protein thaumatin. |
| PubMed:Detection of water proximity to tryptophan residues in proteins by single photon radioluminescence. |
| PubMed:Controlling susceptibility against protease digestion. |
| PubMed:The taste-active regions of monellin, a potently sweet protein. |
| PubMed:Production and characterization of cross-reactive monoclonal antibodies to sweet proteins. |
| PubMed:Two crystal structures of a potently sweet protein. Natural monellin at 2.75 A resolution and single-chain monellin at 1.7 A resolution. |
| PubMed:Monoclonal antibodies to sweet taste proteins: II. Development of two different immunoassays for thaumatin and monellin. |
| PubMed:Sweet-tasting protein monellin is related to the cystatin family of thiol proteinase inhibitors. |
| PubMed:Structural characterization of monellin in the alcohol-denatured state by NMR: evidence for beta-sheet to alpha-helix conversion. |
| PubMed:Gustatory neural coding in the monkey cortex: the quality of sweetness. |
| PubMed:Highly probable active site of the sweet protein monellin. |
| PubMed:1H resonance assignments, secondary structure and general topology of single-chain monellin in solution as determined by 1H 2D-NMR. |
| PubMed:Structural determination of the active site of a sweet protein. A 1H NMR investigation of pMNEI. |
| PubMed:Solid-phase synthesis of [AsnA16]-, [AsnA22]-, [GlnA25]-, and [AsnA26]monellin, analogues of the sweet protein monellin. |
| PubMed:An enzyme immunoassay and immunoblot analysis for curculin, a new type of taste-modifying protein: cross-reactivity of curculin and miraculin to both antibodies. |
| PubMed:Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins. |
| PubMed:Monoclonal antibodies to sweet taste proteins. I. Analysis of antigenic epitopes on thaumatin by competitive inhibition assays. |
| PubMed:Solid-phase synthesis of crystalline [Ser41] B-chain monellin, an analogue of the sweet protein monellin. |
| PubMed:Solid-phase synthesis of crystalline monellin, a sweet protein. |
| PubMed:Anisotropy decays of single tryptophan proteins measured by GHz frequency-domain fluorometry with collisional quenching. |
| PubMed:Solid-phase synthesis and crystallization of [Asn22, Gln25, Asn26]-A-chain-[Asn49, Glu50]-B-chain-monellin, an analogue of the sweet protein monellin. |
| PubMed:The locked rotation function. |
| PubMed:Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin. |
| PubMed:Complete amino acid sequence of the sweet protein monellin. |
| PubMed:Solid-phase synthesis and crystallization of monellin, an intensely sweet protein. |
| PubMed:Redesigning a sweet protein: increased stability and renaturability. |
| PubMed:The sweet taste in the calf. II. Glossopharyngeal nerve responses to taste stimulation of the tongue. |
| PubMed:Three-dimensional reconstructions from incomplete data: interpretability of density maps at "atomic" resolution. |
| PubMed:The sweet taste in the calf. I. Chorda tympani proper nerve responses to taste stimulation of the tongue. |
| PubMed:Binding proteins for sweet compounds from gustatory papillae of the cow, pig and rat. |
| PubMed:Crystal structures of two intensely sweet proteins. |
| PubMed:Does the fluorescence quencher acrylamide bind to proteins? |
| PubMed:Crystal structure of the intensely sweet protein monellin. |
| PubMed:The association of acrylamide with proteins. The interpretation of fluorescence quenching experiments. |
| PubMed:Measurement of subnanosecond anisotropy decays of protein fluorescence using frequency-domain fluorometry. |
| PubMed:Effects of gymnemic acid on the chorda tympani proper nerve responses to sweet, sour, salty and bitter taste stimuli in the chimpanzee. |
| PubMed:Conformational changes of the sweet protein monellin as measured by fluorescence emission. |
| PubMed:Three-dimensional structure of thaumatin I, an intensely sweet protein. |
| PubMed:Peptide interactions with taste receptors: overlap in taste receptor specificity. |
| PubMed:Fast atom bombardment - high field magnet mass spectrometry of 6000 dalton polypeptides. |
| PubMed:Preliminary crystallographic studies of a sweet protein, monellin. |
| PubMed:Fluorescence quenching studies with proteins. |
| PubMed:Formation of oligomeric monellin in protein denaturants. |
| PubMed:Enzymatic properties of the sweet-tasting proteins thaumatin and monellin after partial reduction. |
| PubMed:Non-nutritive sweetening agents. |
| PubMed:Monellin, a sweet-tasting protein, and the biochemistry of sweet taste. |
| PubMed:Qualitative differences among sweeteners. |
| PubMed:The complete amino-acid sequence of the sweet protein thaumatin I. |
| PubMed:Effect of the sweet-tasting protein monellin on growth of a cariogenic bacterium: a microbiological study. |
| PubMed:Biochemical studies of taste sensation: binding to taste tissue of 3H-labeled monellin, a sweet-tasting protein. |
| PubMed:Methylation of the lysine residues of monellin. |
| PubMed:The taste responses in primates to the proteins thaumatin and monellin and their phylogenetic implications. |
| PubMed:Fluorescence characteristics of native and denatured monellin. |
| PubMed:Conformational transitions of monellin, an intensely sweet protein. |
| PubMed:The sulfhydryl group of monellin: its chemical reactivity and importance to the sweet taste. |
| PubMed:Enzymatic proteolysis of monellin. Absence of sweet peptides. |
| PubMed:Mass spectrometric sequencing of proteins. The structure of subunit I of monellin. |
| PubMed:Gustatory effects of miraculin, monellin and thaumatin in the Saguinus midas tamarin monkey studied with electrophysiological and behavioural techniques. |
| PubMed:The complete amino acid sequences of both subunits of the sweet protein monellin. |
| PubMed:The structure of monellin and its relation to the sweetness of the protein. |
| PubMed:Sweetening agents from natural sources. |
| PubMed:Proceedings: Immunological studies with monellin, a protein that tastes sweet. |
| PubMed:Effects of denaturants on the sweet-tasting protein monellin. |
| PubMed:Crystallization and crystal data of monellin. |
| PubMed:Electrophysiological study of the gustatory effects of the sweet proteins monellin and thaumatin in monkey, guinea pig and rat. |
| PubMed:Chemostimulatory protein: a new type of taste stimulus. |
| PubMed:Characterization of monellin, a protein that tastes sweet. |
| PubMed:Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii. |
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Isol. from the fruit of the serendipity berry (Dioscoreophyllum cumminsii). Intensely sweet compd.
Monellin can be useful for sweetening some foods and drinks as it is a protein readily soluble in water due to its hydrophilic properties. However it may have limited application because it denatures under high temperature conditions which makes it unsuitable for processed food. It may be relevant as noncarbohydrate tabletop sweetener,especially for individuals such as diabetics who must control their sugar intake. In addition, monellin is costly to extract from the fruit and the plant is difficult to grow. Alternative production such as chemical synthesis and expression in micro-organisms are being investigated. For instance, monellin has been expressed successfully in yeast (Candida utilis) and synthesised by solid-phase method. The synthetic monellin produce by yeast was found to be 4000 times sweeter than sucrose when compared to 0.6% sugar solution. Legal issues are the main barrier in widespread use as a sweetener as Monellin has no legal status in the European Union or the United States. However, it is approved in Japan as a harmless additive, according to the List of Existing Food Additives issued by the Ministry of Health and Welfare (published in English by JETRO).; Monellin is a sweet protein which was discovered in 1969 in the fruit of the West African shrub known as serendipity berry (Dioscoreophyllum cumminsii), it was first reported as a carbohydrate. The protein was named in 1972 after the Monell Chemical Senses Center in Philadelphia, U.S.A., where the it was isolated and characterized.; So far, five high intensity sweet proteins have been reported: monellin (1969), thaumatin (1972), pentadin (1989), mabinlin (1983) and brazzein (1994). Monellin's molecular weight is 10.7 kDa. Monellin is a two noncovalently associated polypeptide chains: an A chain sequence with 44 amino acid residues, and a B chain with 50 residues.
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