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Mechanism of the Action of Taste-modifying Protein

Nature volume 222, pages 1176–1179 (1969)Cite this article

Abstract

THE “taste-modifying protein” that has been isolated from miracle fruit (Synsepalum dulcificum)1 is a basic glycoprotein with a probable molecular weight of 44,000. Applied to the tongue it modifies taste so that sour substances taste sweet. Brouwer et al.2 have isolated a similar protein from miracle fruit. We describe here a psychological study of the protein designed to clarify its mechanism of action.

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Author information

Author notes

  1. KENZO KURIHARA

    Present address: Laboratory of Biology, Tokyo Institute of Technology, Tokyo, Japan

Authors and Affiliations

  1. Department of Biological Science, Florida State University, Tallahassee, Florida

    KENZO KURIHARA & LLOYD M. BEIDLER

Authors
  1. KENZO KURIHARA
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  2. LLOYD M. BEIDLER
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KURIHARA, K., BEIDLER, L. Mechanism of the Action of Taste-modifying Protein. Nature 222, 1176–1179 (1969). https://doi.org/10.1038/2221176a0

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