Pentadin

Pentadin, a sweet-tasting protein, was discovered and isolated in 1989, in the fruit of oubli (Pentadiplandra brazzeana Baillon), a climbing shrub growing in some tropical countries of Africa.

[2] These proteins are isolated from the pulp of various fruits, typically found in rain forests and are also used as low calorie sweeteners that can enhance and modify existing foods.

[3] Pentadiplandra brazzenna Baillon bears red berries that are about 2 inches in diameter and contain the sweet tasting proteins, Brazzein and Pentadin, as discussed above.

[9] There are six sweet-tasting proteins - pentadin, thaumatin, monellin, mabinlin, brazzein, and curculin - all of which are isolated from plants in tropical forests.

[4] The structure of Pentadin consists of subunits that are coupled by disulfide bonds and it is soluble in water.

[13] Pentadin is a naturally occurring form of a low-calorie sweetener and can be used as a substitute for commonly used sugars, such as sucrose, glucose, and fructose.

[4] There is a growing interest surrounding low calorie sweeteners due to the average American consuming approximately 17 teaspoons of sugar on a daily basis.

[8] Sweet tasting proteins are being introduced as alternatives to other forms of sweeetening agents because they are also known to contain health benefits.

[14] Some researchers have identified that these naturally derived sweet tasting proteins may cause weight gain and insulin secretion when consumed for long periods of time.

Many sugar substitutes are available in the market today, however more research is required to determine whether or not sweet proteins, such as Pentadin, are safe for human consumption over extended periods of time.