Abstract: Curculin is a natural protein produced exclusively in the fruit of Curculigo latifolia, a plant that is native to Western Malaysia. The protein exhibits taste modification properties that are similar to those of Miraculin, a well-known taste modifying protein. However it is the only natural protein in the world that exhibits both sweet tasting and taste modifying properties. The active form of Curculin is a heterodimer (a.k.a. neoculin) made of two monomeric subunits; an acidic subunit (NAS, Fig. 1 red) and a basic subunit (NBS – Fig. 1 blue). Together they elicit taste modification. The intrinsic sweet taste associated with Neoculin, gives it the potential to become a low calorie alternative to sugar and the possibility to improve the quality of life for those struggling with diabetes and obesity. In addition it will allow people to make healthier food options that still exhibit the sweet taste they crave for in high caloric foods. The overall goal of my research is to clone the genes of the two subunits of Neoculin protein from C. Latifolia using a suite of well-known procedures, recombine them with fruit-specific promoters, and produce transgenic plants of cucumbers or tomatoes.
Neoculin: (Figure 1)
Brian M. Hurley - from my perspective 