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. 2019 Nov:133:110762.
doi: 10.1016/j.fct.2019.110762. Epub 2019 Aug 14.

Safety assessment of miraculin using in silico and in vitro digestibility analyses

Shahrzad Tafazoli  1 , Trung D Vo  1 , Ashley Roberts  2 , Chester Rodriguez  3 , René Viñas  3 , Michael E Madonna  4 , Yi-Hsuan Chiang  4 , Juliana W Noronha  4 , Jonathon C Holguin  4 , Jason A Ryder  4 , Alan Perlstein  4
Affiliations

Safety assessment of miraculin using in silico and in vitro digestibility analyses

Shahrzad Tafazoli et al. Food Chem Toxicol. 2019 Nov.

Erratum in

Abstract

Miraculin is a glycoprotein with the ability to make sour substances taste sweet. The safety of miraculin has been evaluated using an approach proposed by the Food and Agriculture Organization of the United Nations and the World Health Organization for assessing the safety of novel proteins. Miraculin was shown to be fully and rapidly digested by pepsin in an in vitro digestibility assay. The proteomic analysis of miraculin's pepsin digests further corroborated that it is highly unlikely that any of the protein will remain intact within the gastrointestinal tract for potential absorption. The potential allergenicity and toxigenicity of miraculin, investigated using in silico bioinformatic analyses, demonstrated that miraculin does not represent a risk of allergy or toxicity to humans with low potential for cross-reactivity with other allergens. The results of a sensory study, characterizing the taste receptor activity of miraculin, showed that the taste-modifying effect of miraculin at the concentration intended for product development has a rapid onset and disappearance with no desensitizing impact on the receptor. Overall, the results of this study demonstrate that the use of miraculin to impact the sensory qualities of orally administered products with a bitter/sour taste profile is not associated with any safety concerns.

Keywords: Allergenic; SGF model; Taste-modifier; miraculin.

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