Affiliation: University of Tokyo
- Molecular mechanisms of the action of miraculin, a taste-modifying proteinTakumi Misaka
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1 1 1 Yayoi, Bunkyo ku, Tokyo 113 8657, Japan
Semin Cell Dev Biol 24:222-5. 2013..Since sweet-tasting proteins may be used as low-calorie sweeteners because they contain almost no calories, it is expected that MCL will be used in the near future as a new low-calorie sweetener or to modify the taste of sour fruits...