Expression of a triple mutational des‐pGlu brazzein in transgenic mouse milk. Issue 7 (3rd May 2022)

• Record Type: Journal Article
• Authors: Lu, Rui; Li, Xiaoming; Hu, Jian; Zhang, Yong; Wang, Yancui; Jin, Le
• Is Part Of: FEBS open bio. Volume 12:Issue 7(2022)
• Page Start: 1336
• Page End: 1343
• Publication Date: 2022-05-03
• Subjects: des‐pGlu brazzein -- expression -- mammary gland bioreactor -- sweeteners -- transgenic mouse; Molecular biology -- Periodicals; Cytology -- Periodicals; Life sciences -- Periodicals; Biological Science Disciplines -- Periodicals; Molecular Biology -- Periodicals; Cell Biology -- Periodicals; Cytology; Life sciences; Molecular biology; Periodicals; 572.805
• DOI: 10.1002/2211-5463.13411
• Languages: English
• ISSNs: 2211-5463

Abstract

Abstract : Brazzein has excellent potential for use as a sweetener because of its high level of sweetening potency and stability against extreme temperature and pH. It is extracted from the tropical and difficult—to‐cultivate African plant Pentadiplandra brazzeana, which hampers its commercial viability. Here we report the mammary‐specific expression of wildtype or triple mutational (H31R/E36D/E41A) des ‐pGlu brazzeins in the milk of transgenic mice. Using enzyme‐linked immunoassay (ELISA), western blot, and sweetness intensity testing, we confirmed that the triple mutation made the des ‐pGlu brazzein molecule 10, 000 times sweeter than sucrose in a weight base, even after 10 min of incubation at 100 °C; in addition, the triple mutant was also significantly sweeter than the wildtype des ‐pGlu brazzein. This study provides new insights for producing brazzein or brazzein‐sweetened milk from animals for use in food and healthcare applications. Abstract : The commercial production of brazzein has been limited by geographical and cultivational constraints of the source plant, Pentadiplandra brazzeana . Lu et al . expressed des ‐pGlu brazzeins in the milk of transgenic mice. The triple‐mutant form of des ‐pGlu brazzein was 10, 000 times sweeter than sucrose in a weight base even after 10 min at 100°, and also significantly sweeter than the wildtype molecule.