SWEET PROTEINS: FROM TRADITIONAL CONSUMPTION TO INNOVATIVE FOOD PRODUCTS

• Published in: Мать и дитя в Кузбассе
• Main Authors: Наталья Николаевна Миняйлова, Олеся Викторовна Будникова, Елена Николаевна Лобыкина, Анна Андреевна Лобыкина, Юрий Иванович Ровда, Ольга Валерьевна Шмакова, Алена Владимировна Ведерникова
• Format: Article
• Language: Russian
• Published: The Publishing House Medicine and Enlightenment 2024-07-01
• Subjects: сладкие белки; растительные белки; натуральные подсластители; пищевые добавки; хронические неинфекционные заболевания
• Online Access: https://mednauki.ru/index.php/MD/article/view/1113
• ISSN: 1991-010X; 2542-0968

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.