Sweetness of lysozymes

• Published in: Bioscience, biotechnology, and biochemistry Vol. 62; no. 3; pp. 605 - 606
• Main Authors: Maehashi, K. (Tokyo Univ. of Agriculture (Japan)), Udaka, S
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 01-03-1998; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: Amino Acid Sequence; Analytical, structural and metabolic biochemistry; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Animals; Biological and medical sciences; Biotechnology; CARNE DE PAVO; CARNE DE POLLO; CHICKEN MEAT; Chickens; DOUCEUR; DULZURA; Egg Proteins - chemistry; Egg Proteins - pharmacology; Enzymes and enzyme inhibitors; Food industries; Fundamental and applied biological sciences. Psychology; GUSTO (SENTIDO); Humans; Hydrolases; Lactalbumin - chemistry; LISOZIMA; LYSOZYME; Molecular Sequence Data; Muramidase - chemistry; Muramidase - pharmacology; PROTEINAS; PROTEINE; PROTEINS; SENS DU GOUT; Sequence Homology, Amino Acid; Structure-Activity Relationship; sweet protein; sweet taste; SWEETNESS; Taste; TASTE (SENSATION); Taste Threshold; Turkey; TURKEY MEAT; Turtles; VIANDE DE DINDE; VIANDE DE POULET; Turkey; Human origin; Enzyme; Organoleptic properties; Sequence alignment; Animal origin; Egg white; Glycosidases; Hydrolases; Sweet taste; O-Glycosidases; Comparative study; Lysozyme; Aminoacid sequence
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.62.605

While examining the taste of various proteins, we found that hen egg-white lysozyme, a bacteriolytic enzyme, had sweetness. Lysozymes from other sources such as turkey and soft-shelled turtle also showed sweetness with different tastes, heavy or light. In contrast, human lysozyme was tasteless. The amino acid sequences of the various lysozymes were similar to that of hen lysozyme, but hen lysozyme did not show significant homology to sweet proteins