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Production of the Sweet Protein Monellin in Transgetic Plants

Bio/Technology volume 10, pages 561–564 (1992)Cite this article

Abstract

Monellin is a protein that elicits a flavor approximately 100,000 times sweeter than sugar on a molar basis. The protein exists naturally as a heterodimer, with its sweet flavor lost upon denaturation. A single–chain monellin gene, encoding both polypeptide chains linked by a hinge sequence, was placed under the control of constitutive and fruit–ripening specific promoters and transferred to lettuce and tomato. Expression of these genes in transgenic tomato and lettuce resulted in the accumulation of monellin protein in fruit and leaf, respectively, to significant levels. Production of monellin in transgenic fruits and vegetables represents an alternative strategy to enhance their flavor and quality.

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Author information

Author notes

  1. Lola Peñarrubia

    Present address: Department de Bioquimica i Biologia Molecular, Universitat de Valencia, 46100, Burjassot, Valencia, Spain

  2. Robert L. Fischer: Corresponding author.

Authors and Affiliations

  1. Department of Plant Biology, University of California, Berkeley, CA, 94720

    James Giovannoni & Robert L. Fischer

  2. Lawrence Berkeley Laboratory, University of California, Berkeley, CA, 94720

    Rosalind Kim & Sung-Hou Kim

  3. Department of Chemistry, University of California, Berkeley, CA, 94720

    Sung-Hou Kim

Authors
  1. Lola Peñarrubia
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  2. Rosalind Kim
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  3. James Giovannoni
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  4. Sung-Hou Kim
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  5. Robert L. Fischer
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Peñarrubia, L., Kim, R., Giovannoni, J. et al. Production of the Sweet Protein Monellin in Transgetic Plants. Nat Biotechnol 10, 561–564 (1992). https://doi.org/10.1038/nbt0592-561

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  • DOI: https://doi.org/10.1038/nbt0592-561

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