codzienność: Synsepalum dulcificum

Evidence: 100 • authority: 72

Synsepalum dulcificum is a plant in the Sapotaceae family, native to tropical Africa. It is known for its berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. Common names for this species and its berry include miracle fruit, miracle berry, miraculous berry, sweet berry, and in West Africa, where the species originates, àgbáyun (in Yoruba), taami, asaa, and ledidi. The berry itself has a low sugar content and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin. When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to ta…

Evidence: 68 • authority: 72

Sweetness is a basic taste most commonly perceived when eating foods rich in sugar. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself. Sweetness is one of the five basic taste qualities and it mostly involves foods with sugars. It is known to be enjoyable and it is an important factor for food choices across cultures.…

Evidence: 54 • authority: 92

Miracle Fruit, a Potential Taste-modifier to Improve Food Preferences: A Review.. Purpose of review The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers' food preferences. This review aims to critically evaluate all available evidence on miracle fruit/ miraculin and taste modification and its potential role in improving food preferences. Recent findings Miracle fruit suppresses sourness and induces sweetness in acidic food/ beverages. At low pH conditions, miracle fruit enhances the sweet taste and decreases the perceived intensities of salty and bitter tastes in solutions. However, the…

Evidence: 47 • authority: 92

Stevia-derived sweeteners in reduced-sugar foods: formulation strategies, sensory optimization, nutritional evidence, and safety perspectives.. Background Excessive intake of added sugars is an important contributor to obesity, type 2 diabetes mellitus (T2DM), dental caries, cardiovascular disease, and other metabolism-related disorders in humans. Stevia-derived sweeteners, particularly high-purity steviol glycosides (SGs), have been widely used in reduced-sugar and sugar-free foods because of their high sweetness intensity, low energy contribution, and plant-derived origin. However, their broader application remains limited by bitterness, lingering sweetness, licorice-like or herbal aftert…

Evidence: 47 • authority: 92

The non-synthetic sweeteners, miraculin and mogroside V, but not stevia, disrupt the intestinal epithelial barrier function through a sweet taste receptor-dependent mechanism.. Impaired intestinal barrier function is a precursor to various metabolic diseases which can occur when the intestinal epithelium is directly exposed to certain dietary components. Previous studies have demonstrated the barrier disruptive effect of artificial sweeteners such as sucralose and saccharin, in the intestinal epithelium. In the present study, we aimed to evaluate the impact of 3 non-synthetic sweeteners, stevia, miraculin, and mogroside V, on Caco-2 monolayer barrier integrity, reactive oxygen species (ROS)…

Evidence: 47 • authority: 72

A taste receptor is a type of cellular receptor that facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid". Vertebrate taste receptors are divided into two families: Type 1, sweet, first characterized in 1999: TAS1R2 – TAS1R3 Type 2, bitter, first characterized in 2000: In humans there are 25 known different bitter receptors, in cats there are 12, in chickens there are three, and in mice there are 35 known different bitter receptors. Visual, olfactive, "sapictive" (the perception of tastes), trig…

Evidence: 47 • authority: 72

Curculin or neoculin is a sweet protein complex that was discovered and isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae). Like miraculin, curculin exhibits taste-modifying activity; however, unlike miraculin, it also exhibits a sweet taste by itself. After consumption of curculin, water and sour solutions taste sweet. mRNAs for a related protein complex is found in Curculigo capitulata fruits, though at a much lower level of expression – so low that the product is undetectable by immunoblotting.

Evidence: 42 • authority: 92

Comprehensive New Insights into Sweet Taste Transmission Mechanisms and Detection Methods.. Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the development and accurate evaluation of new sweeteners have become critical topics in food science and public health. However, the structural diversity of sweeteners and their complex interactions with sweet taste receptors present major challenges for standardized sweetness detection. This review offers a comprehensive and up-to-date overview of sweet taste transmission mechanisms and current detection methods. It outlines the…