According to WHO, sugar intake rates should be reduced due to the connection between
sugar and diseases. However, reducing sugar in foods is a challenge both for food …

This article presents the results of a comprehensive toxicity assessment of brazzein and
monellin, yeast-produced recombinant sweet-tasting proteins. Excessive sugar consumption …

Owing to various undesirable health effects of sugar overconsumption, joint efforts are being
made by industrial sectors and regulatory authorities to reduce sugar consumption practices …

The excessive consumption of sugar-containing foods contributes to the development of a
number of diseases, including obesity, diabetes mellitus, etc. As a substitute for sugar …

Sweet and taste modifying proteins are natural alternatives to synthetic sweeteners and
flavor enhancers, and have been used for centuries in different countries. Use of these …

Artificial sweeteners have become increasingly popular worldwide owing to their lower
calorie content in addition to the claims of health benefits such as weight control, blood …

The sweet‐tasting protein brazzein is the smallest sweet protein with high sweet potency.
Overexpression of this protein in a heterogenous host is an essential way for its production …

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 …

A sweet water-soluble protein that reminds stable over wide ranges of temperature and pH,
BRAZZEIN has various applications. Its tastes like cane sugar but have no calories …

There is increased food industry attention to low-calorie natural sweeteners with good taste
properties such as in plant-based sweet proteins. Brazzein is an attractive alternative to …