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undergraduate thesis
Mirakulin
2023. urn:nbn:hr:217:135669
Demeter, Dea
University of Zagreb
Faculty of Science
Department of Chemistry

Cite this document

Demeter, D. (2023). Mirakulin (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:135669

Demeter, Dea. "Mirakulin." Undergraduate thesis, University of Zagreb, Faculty of Science, 2023. https://urn.nsk.hr/urn:nbn:hr:217:135669

Demeter, Dea. "Mirakulin." Undergraduate thesis, University of Zagreb, Faculty of Science, 2023. https://urn.nsk.hr/urn:nbn:hr:217:135669

Demeter, D. (2023). 'Mirakulin', Undergraduate thesis, University of Zagreb, Faculty of Science, accessed 12 October 2024, https://urn.nsk.hr/urn:nbn:hr:217:135669

Demeter D. Mirakulin [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Science; 2023 [cited 2024 October 12] Available at: https://urn.nsk.hr/urn:nbn:hr:217:135669

D. Demeter, "Mirakulin", Undergraduate thesis, University of Zagreb, Faculty of Science, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:217:135669

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Metadata
TitleMirakulin
AuthorDea Demeter
MentorMorana Dulić (mentor)
GranterUniversity of Zagreb
Faculty of Science
(Department of Chemistry)
Zagreb
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Mirakulin (MCL) je glikoprotein koji se nalazi u čudesnom voću (Synsepalum dulcificum). Nakon konzumacije čudesnog voća, kisela hrana privremeno ima sladak okus. Ono što daje ovom voću sposobnost modifikacije okusa je mirakulin. Efekt traje oko pola sata, dok je mirakulin prisutan na jeziku. Informacija o slatkom okusu primarno se prenosi preko receptora za slatko. Za ovaj receptor karakteristično je da je spregnut s proteinom G. Kada se za njega veže ligand, pokreće se signalna kaskada. Mirakulin se veže za taj isti receptor, ali aktivira ga tek pri sniženom pH kada dolazi do promjene njegove konformacije koja dovodi do opisanog efekta. Stoga, mirakulin može samo kiselu hranu prividno učiniti slatkom, dok sam nema okusa i nema značajnog efekta na druge vrste okusa. Štoviše, može čak umanjiti intenzitet slatke hrane. Iako su potrebna daljna istraživanja, mirakulin ima potencijala u farmaceutskim proizvodima te kao zaslađivač.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:217:135669
Study programmeTitle: Undergraduate university studies in chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-09-26 16:11:52