Editing Monellin (section)

== Sweetness properties ==
Monellin is perceived as sweet by humans and some Old World primates, but is not preferred by other mammals.<ref name="pmid17329805"/> The relative sweetness of monellin varies from 800 to 2000 times sweeter than sucrose, depending on the sweet reference against which it is assessed. It is reported to be 1500-2000 times sweeter than a 7% sucrose solution on a weight basis<ref name="pmid12510821">{{cite journal |vauthors=Kim NC, Kinghorn AD | title = Highly sweet compounds of plant origin | journal = Arch. Pharm. Res. | volume = 25 | issue = 6 | pages = 725–46 |date=December 2002 | pmid = 12510821 | doi = 10.1007/BF02976987| s2cid = 2265958 }}</ref><ref name="isbn0-8247-8475-8">{{cite book |author1=Gelardi, Robert C. |author2=Nabors, Lyn O'Brien | title = Alternative sweeteners | publisher = M. Dekker | location = New York | year = 1991 | isbn = 0-8247-8475-8 }}</ref>
<ref name="Kinghorn-book2">AD kinghorn and CM Compadre. Less common high-potency sweeteners. In Alternative Sweeteners: Second Edition, Revised and Expanded, L O'Brien Nabors, Ed., New York, 1991. {{ISBN|0-8247-8475-8}}.</ref> and 800 times sweeter than sucrose when compared with a 5% sucrose solution on a weight basis.<ref name="patent-US4122205">{{US patent reference  | number = 4122205  | y = 1978  | m = 10  | d =  24 | inventor =  Burge MLE, Nechutny Z | title = Sweetening compositions containing protein sweeteners }}</ref>

Monellin has a slow onset of sweetness and lingering aftertaste. Like [[miraculin]], monellin's sweetness is pH-dependent; the protein is tasteless below pH 2 and above pH 9. Blending the sweet protein with bulk and/or intense sweeteners reduces the persistent sweetness and shows a synergistic sweet effect.<ref name="isbn0-8247-0437-1">{{cite book |author1=Nabors, Lyn O'Brien |author2=Lyn O'Brien-Nabors | title = Alternative sweeteners / edited by Lyn O'Brien Nabors | publisher = Marcel Dekker | location = New York, N.Y | year = 2001 | isbn = 0-8247-0437-1 }}</ref><br /> Heat over 50&nbsp;°C at low pH denatures monellin proteins, causing a loss of the sweetness.<ref name="isbn0-8247-0437-1"/>

So far, five high-intensity sweet proteins have been reported: monellin (1969), [[thaumatin]] (1972), [[pentadin]] (1989), [[mabinlin]] (1983) and [[brazzein]] (1994).<ref name="2004-biopolymers">[http://www.wiley-vch.de/books/biopoly/pdf_v08/vol08_08.pdf  Biopolymers. Volume 8. Polyamides and Complex Proteinaceous Materials II. Sweet-tasting Proteins. I Faus and H Sisniega. p203-209. 2004. Eds. Wiley-VCH.] {{ISBN|3-527-30223-9}}.</ref>

===As a sweetener ===
Monellin can be useful for [[Sugar substitute|sweetening]] some foods and drinks, as it is a protein readily soluble in water due to its hydrophilic properties. However, it may have limited application because it denatures under high temperature conditions, which makes it unsuitable for processed food. It may be relevant as noncarbohydrate tabletop sweetener, especially for individuals such as diabetics who must control their sugar intake.<ref name="pmid17329805"/><br />
In addition, monellin is costly to extract from the fruit and the plant is difficult to grow. Alternative production such as chemical synthesis and expression in [[micro-organisms]] are being investigated. For instance, monellin has been expressed successfully in [[yeast]] (''[[Candida utilis]]'')<ref name="joceoj-35-654">XL Zhang, T Ito, K Kondo, T Kobayashi and H Honda. Production of single chain recombinant monellin by high cell density culture of genetically engineered Candida utilis using limited feeding of sodium ions. Journal of Chemical Engineering of Japan 2002. 35: 654-659.</ref> and synthesised by solid-phase method.<ref name="paac-74-1235">[http://www.iupac.org/publications/pac/2002/pdf/7407x1235.pdf M Kohmura, T Mizukoshi, N Nio, EI Suzuki and Y Ariyoshi. Structure–taste relationships of the sweet protein monellin. Pure Appl. Chem., Vol. 74, 1235-1242, 2002.]</ref> The synthetic monellin produce by yeast was found to be 4000 times sweeter than sucrose when compared to 0.6% sugar solution.<br />
Legal issues are the main barrier in its widespread use as a sweetener, as monellin has no legal status in the [[European Union]] or the [[United States]]. However, it is approved in [[Japan]] as a harmless [[food additive|additive]], according to the List of Existing Food Additives issued by the Ministry of Health and Welfare (published in English by [[Japan External Trade Organization|JETRO]]).