Oct 2026· Journal of Agricultural and Food Chemistry· 0 citations· 74 references
Biochemical Analysis and Sensing Techniques
Abstract
Sugar reduction has emerged as a major direction in the food industry, increasing the need to reduce sucrose while maintaining desirable sweetness quality. Brazzein, a high-intensity sweet protein, has attracted considerable interest. Depending on the sucrose reference concentration, its sweetness potency ranges from 500 to 2000 times that of sucrose, while the minor form is approximately twice as sweet as the major form. This review summarizes the structure–activity relationships of brazzein, its performance across food matrices, and synergistic blending effects with other sweeteners. Because brazzein occurs only in trace amounts in fruit, conventional plant extraction cannot support stable, scalable supply. Recent advances in microbial production are reviewed, including host selection, expression and folding control, secretion engineering, fermentation optimization, and downstream processing. Current production strategies are critically compared, with emphasis on product consistency, production cost, and scale-up challenges.
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It is demonstrated that linker-free PROTACs can outperform traditional designs, marking a paradigm shift in PROTAC development for targeted protein degradation.
Pinal, a 16-billion-parameter foundation model that produces protein candidates from natural-language functional descriptions, supports natural language as a high-level interface for candidate generation in protein design, enabling programmable exploration with reduced reliance on manually specified structural or seque...
A new machine-learning framework aims to improve the success rate of computational protein design while moving away from results that reproduce sequences found in nature.
