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T7638

Sigma-Aldrich

Thaumatin from Thaumatococcus daniellii

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NACRES:
NA.56

biological source

plant (Thaumatococcus daniellii)

Quality Level

form

powder

mol wt

~22 kDa

storage temp.

2-8°C

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L4765I3657C9492
vibrant-m

L4765

Lactoferrin from bovine colostrum

vibrant-m

C9492

Chaetocin from Chaetomium minutum

mol wt

~22 kDa

mol wt

~90 kDa

mol wt

~35 kDa by SDS-PAGE (reducing), calculated mol wt 29.4 kDa

mol wt

-

form

powder

form

powder

form

lyophilized powder

form

powder

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

−20°C

storage temp.

2-8°C

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200

General description

Thaumatin is a super sweet protein extracted from the African plant katemfe, Thaumatococcus daniellii Benth. This non-toxic protein is a member of the broad family of pathogenesis-related proteins (group PR5). Thaumatin exists in five isoforms namely thaumatin I, II, III, a, and b.

Application

Thaumatin from Thaumatococcus daniellii has been used:
  • as a positive control/standard to detect the amount of recombinant thaumatin in the milk of transgenic mice using western blot
  • as a standard to compare its retention time with Vitis vinifera thaumatin-like proteins (VVTL1) occurring in free-run juice and determine the pathogenesis-related protein content in grape juices
  • as a model protein to study its interaction with free and ligated decavanadate

Biochem/physiol Actions

Recently it was shown the over expression of the thaumatin gene from Thaumatococcus daniellii in tomatoes caused the fruit to have a sweeter taste, suggesting that thaumatin could be used to enhance the taste of various foods.
Thaumatin is a zero-calorie sweetener and flavor enhancer that finds its use in food industries. It has antifungal activity and elicits protective functions in plants. Thaumatin is useful in pharmaceutics as it is a constituent of special low-calorie diets.

Quality

A mixture of thaumatin I and thaumatin II with traces of other sweet proteins.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


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Tetsuya Masuda et al.
Journal of bioscience and bioengineering, 102(5), 375-389 (2006-12-26)
Most proteins are tasteless and flavorless, while some proteins elicit a sweet-taste response on the human palate. Six proteins, thaumatin, monellin, mabinlin, brazzein, egg lysozyme, and neoculin (previously considered as curculin) have been identified as sweet-tasting proteins. However, no common
E C Zemanek et al.
Critical reviews in food science and nutrition, 35(5), 455-466 (1995-09-01)
The thaumatins are a class of intensely sweet proteins isolated from the fruit of the tropical plant Thaumatococcus danielli. Thaumatin is approved for use in many countries and has application as both a flavor enhancer and a high-intensity sweetener. The
Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile
Salazar FN, et al.
European Food Research and Technology, 234(3), 509-515 (2012)
Isabelle Martiel et al.
Acta crystallographica. Section D, Structural biology, 77(Pt 9), 1153-1167 (2021-09-03)
Serial data collection has emerged as a major tool for data collection at state-of-the-art light sources, such as microfocus beamlines at synchrotrons and X-ray free-electron lasers. Challenging targets, characterized by small crystal sizes, weak diffraction and stringent dose limits, benefit
Modification of tomato taste in transgenic plants carrying a thaumatin gene from Thaumatococcus daniellii Benth.
Bartoszewski, G.
Plant Breeding, 122, 347-351 (2003)

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