Thaumatin-like proteins

Author:Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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Synonym(s)

Thaumatin-like protein

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DefinitionThis section has been translated automatically.

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.

Note(s)This section has been translated automatically.

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.

LiteratureThis section has been translated automatically.

  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

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Last updated on: 29.10.2020