Thaumatin-like proteins

Thaumatins are naturally occurring sweeteners, mixtures of six proteins.

The thaumatin-like proteins belong to the family "Pathogenesis- related proteins of group 5" also known as PR5 family, so-called plant stress proteins which the plant accumulates in response to infections or other stressors.

Thaumatin-like proteins (e.g. Act d 2 in the kiwi fruit or Pru p 2 in the peach, Pru du 2 in the almond, Pru av 2 in the sweet cherry and others) have a relevant allergenic efficacy.

Their allergenicity was first described in peppers and cherries in 1998. They are also thermo- and digestion stable.

Originally, thaumatins were extracted from the berries of the West African catamph plant (Thaumatococcus daniellii). This is where the name comes from. Thaumatin has a licorice-like aftertaste and is also used as a flavour enhancer.

1. Azofra García J et al (2014) Anaphylaxis mediated by thaumatin-like proteins. J Investig Allergol Clin Immunol 24:448-449.
2. Jensen-Jarolim E et al (1998) Bell peppers (Capsicum annuum) express allergens (profilin, pathogenesis-related protein P23 and Bet v 1) depending on the horticultural strain. Int Arch Allergy Immunol 116:103-109.
3. Uberti Fet al. (2015) Molecular characterization of allergens in raw and processed kiwifruit. Pediatric Allergy Immunol 26:139-144.
4. Worm M et al (2016) Guideline for the management of IgE-mediated food allergies. Allergology 39: 302-344