Miraculin
Chemical compound
Miraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry, also known as the miracle fruit, was documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa. Miraculin itself does not taste sweet.
Nº Q417199 ★★
Uncommon · Knowledge
Miraculin
Chemical compound
Miraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry, also known as the miracle fruit, was documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa. Miraculin itself does not taste sweet.
Last price
—
Floor price
—
7-day median
—
30-day sales
0
30-day range
—
In circulation
0
Price history
median
low – high
sales
No sales in this period
Show table
| Date | median | Low | High | sales |
|---|
Sales history
- Last sale
- —
- 30-day average
- —
- 30-day low
- —
- 30-day high
- —
- Sales 7d
- 0
- Sales 30d
- 0
No sales yet.
Anonymous sales: no buyer or seller shown. Figures count player-to-player sales only.
From Wikipedia
Miraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry, also known as the miracle fruit, was documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa. Miraculin itself does not taste sweet. When taste buds are exposed to miraculin, the protein binds to the sweetness receptors. This causes normally sour-tasting acidic foods, such as citrus, to be perceived as sweet. The effect can last for one or two hours.
Text: Wikipédia, CC BY-SA 4.0. · Image: Jmol development team (Public domain) ·
Related cards
Spirulina (dietary supplement)
Dry biomass of cyanobacteria belonging to genus Limnospira, used as dietary supplement and food
Nº Q285335 ★★★★★
Mycoprotein
Proteins found in any species of fungus
Nº Q3122802 ★
Vaccinium myrtillus
Species of plant
Nº Q5413585 ★★★★★
Advanced glycation end-product
Proteins or lipids that become glycated as a result of exposure to sugars
Nº Q2556837 ★★
Abrin
Highly toxic ribosome-inactivating protein
Nº Q331451 ★★
Myrica rubra
Species of plant
Nº Q311617 ★★★