Miraculin, the Sweetness-inducing Protein from Miracle Fruit

Abstract

THE berries of Richardella dulcifica (Schum. and Thonn.) Baehni, formerly designated as Synsepalum dulcificum1, a shrub indigenous to tropical West Africa, have long been known for their taste-changing properties2. These berries, called miraculous berries or miracle fruit, have the property of modifying the taste of sour foods and dilute mineral and organic acids into a sweet taste after the fruit pulp has been chewed. This modifying effect lasts for some time, usually for 1–2 h.

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BROUWER, J., VAN DER WEL, H., FRANCKE, A. et al. Miraculin, the Sweetness-inducing Protein from Miracle Fruit. Nature 220, 373–374 (1968). https://doi.org/10.1038/220373a0

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