[3] The thaumatins were first found as a mixture of proteins isolated from the katemfe fruit (Thaumatococcus daniellii) (Marantaceae) of West Africa.

Several members of the thaumatin protein family display significant in vitro inhibition of hyphal growth and sporulation by various fungi.

[4] Thaumatin is an intensely sweet-tasting protein (on a molar basis about 100,000 times as sweet as sucrose[5]) found in the fruit of the West African plant Thaumatococcus daniellii: it is induced by attack by viroids, which are single-stranded unencapsulated RNA molecules that do not code for protein.

Wheat plants attacked by barley powdery mildew express a PR protein (PWIR2), which results in resistance against that infection.

In the United States, it is generally recognized as safe as a flavouring agent (FEMA GRAS 3732) but not as a sweetener.

Additionally, eliminating contact with powdered gum arabic (a known allergen) resulted in the disappearance of symptoms in all affected workers.

The interacting residues are specific to old world monkeys and apes (including humans); only these animals can perceive it as sweet.