Miraculin-based sweeteners in the protein-engineering era: an alternative for developing more efficient and safer products

The current sweeteners available are very efficient in providing sweet taste. However, they are associated with several chronic diseases. Some glycoproteins, such as miraculins, are extremely interesting from a biotechnological point of view because they perform the bitter into sweet taste modifying function excellently, in addition to being safer as food. In contrast, purifying and synthesizing these proteins represents a major challenge for the food industry, as these proteins are large and complex molecules, which would make the final product expensive and economically unviable. In this context, emerging techniques from computational biology and molecular modelling have been promoting a remarkable revolution in protein bioengineering. Bioinspired peptides can provide many possibilities in sweeteners development through rational design. Once these peptides are smaller molecules than an entire protein, its synthesis on a large scale tends to be much easier and more economical, besides presenting a potential for better bioavailability in the organism. The techniques discussed here allow, through sophisticated pipelines and algorithms, to perform the rational design of mimetic peptides and with smaller size, which can carry out the activation of sweet taste of miraculins and to be more viable for industrial production. In this review, the premises and tools for the elaboration of synthetic peptides bioinspired in proteins with sweetening activity that mimic this action will be emphasized.Communicated by Ramaswamy H. Sarma.