SWEET PROTEINS: FROM TRADITIONAL CONSUMPTION TO INNOVATIVE FOOD PRODUCTS
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Abstract
Due to the high risk of developing chronic non-infectious diseases while taking artificial sweeteners, there is a need to search for alternative, safer sugar substitutes of natural origin. One such option now is plant proteins found in tropical plants that have a sweet taste – «sweet proteins» or natural peptide sweeteners (NPSS). Sweet proteins (SP) are protein molecules that have a sweet taste hundreds and thousands of times higher than sucrose, they are low in calories and do not cause significant changes in blood sugar levels. In addition, SB, being a protein structure, is completely processed by the body and accordingly has significant nutritional value. The most studied SBs include:thaumatin, brazzein, monellin, curculin, miraculin, mabinlin, pentadin, the safety, dosage and toxicity of which are currently being discussed.
Accumulating knowledge about the varieties of sweet proteins, their structure, properties and effects, including anti-inflammatory, anti-allergenic, anti-tumor and antioxidant, will make it possible to build prospects for their use in the prevention of chronic non-infectious diseases.
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