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Monellin
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===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]]).
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