Abstract
Sweet proteins are the natural alternative to the artificial sweeteners as well as flavor enhancers. Among other sweet protein, thaumatin protein was isolated from Thaumatococcus daniellii Benth plant fruit. In this study, pinII Ti plasmid vector was constructed with thaumatin gene, where thaumatin was placed under the control of the duel cauliflower mosaic virus 35S promoter into rice (Oryza sativa L. var. japonica cv. ‘Dongjinbyeo’) by Agrobacterium-mediated transformation to generate transgenic plants. Thirteen plant lines were regenerated and the transgenic rice lines were confirmed by different molecular analysis. The genomic PCR result revealed that all of the plant lines were transgenic. The single copy and intergenic plant lines were selected by Taqman PCR analysis and FST analysis, respectively. Expression of thaumatin gene in transgenic rice resulted in the accumulation of thaumatin protein in the leave. Thaumatin protein was also accumulated in leave of T1 generation. Sensory analysis result suggested that the thaumatin protein expressing transgenic lines exerted sweet tasting activity. These results demonstrated that thaumatin was expressed in transgenic rice plants.
Highlights
In daily life, sugar is the popular sweetener which is used to prepare different types of foods or beverages
We have shown that rice plant expression system can be used for the expression of thaumatin protein
If thaumatin protein could be expressed in crop plants, it might be an alternative source of low caloric sweetener
Summary
Sugar is the popular sweetener which is used to prepare different types of foods or beverages. Over intake of such high caloric food product can create various complexities like dental caries, diabetic, obesity, etc. Patients with these types of diseases were using low caloric artificial sweeteners. It was found that these low caloric artificial sweeteners created some other complexities, for example, bladder cancer, brain tumors, heart failure, psychological problems, mental disorders. Sweet proteins have traditional use and have been used to alter flavor or taste by suppressing the original taste of food and beverages. These proteins have been used as flavor enhancers and sweetening agents
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