The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

Ezekiel Amri

doi:doi:10.11648/j.ijgg.20150306.11

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The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content

Ezekiel Amri

Published in International Journal of Genetics and Genomics (Volume 3, Issue 6)

Received: 25 September 2015 Accepted: 10 October 2015 Published: 26 October 2015

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Abstract

Brazzein is a small sweet-tasting protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation in brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon density at the mutational sites for brazzein mutants with increased sweetness taste at residues 29 and 41 revealed normal carbon distribution curves with increased carbon frequency peak compared to the wild-type, consequently stabilized the local structure. Brazzein mutants with reduced sweetness taste at residue position 30, 33, 36 and 43 were mostly characterized by abnormal broadened distribution curve for carbon content with decreased frequency peak which destabilized the local structure and possibly leading to loss of protein functionality. Further analysis of carbon distribution profile along protein sequences of brazzein revealed a variation in carbon distribution between mutants with increased sweetness taste and those with decreased sweetness taste. Mutants with increased sweetness taste had carbon distribution profile balancing well conforming to the globular proteins which prefers to have 31.45% of carbon all along the sequence for stability. This study has provided further information and additional insights into protein atomic composition in brazzein and its role in understanding the effect of mutation.

Published in	International Journal of Genetics and Genomics (Volume 3, Issue 6)
DOI	10.11648/j.ijgg.20150306.11
Page(s)	59-65
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Brazzein, Carbon Content, Mutation, Sweet-Tasting Protein

References

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APA Style

Ezekiel Amri. (2015). The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content. International Journal of Genetics and Genomics, 3(6), 59-65. https://doi.org/10.11648/j.ijgg.20150306.11

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ACS Style

Ezekiel Amri. The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content. Int. J. Genet. Genomics 2015, 3(6), 59-65. doi: 10.11648/j.ijgg.20150306.11

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AMA Style

Ezekiel Amri. The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content. Int J Genet Genomics. 2015;3(6):59-65. doi: 10.11648/j.ijgg.20150306.11

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@article{10.11648/j.ijgg.20150306.11,
  author = {Ezekiel Amri},
  title = {The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content},
  journal = {International Journal of Genetics and Genomics},
  volume = {3},
  number = {6},
  pages = {59-65},
  doi = {10.11648/j.ijgg.20150306.11},
  url = {https://doi.org/10.11648/j.ijgg.20150306.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijgg.20150306.11},
  abstract = {Brazzein is a small sweet-tasting protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation in brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon density at the mutational sites for brazzein mutants with increased sweetness taste at residues 29 and 41 revealed normal carbon distribution curves with increased carbon frequency peak compared to the wild-type, consequently stabilized the local structure. Brazzein mutants with reduced sweetness taste at residue position 30, 33, 36 and 43 were mostly characterized by abnormal broadened distribution curve for carbon content with decreased frequency peak which destabilized the local structure and possibly leading to loss of protein functionality. Further analysis of carbon distribution profile along protein sequences of brazzein revealed a variation in carbon distribution between mutants with increased sweetness taste and those with decreased sweetness taste. Mutants with increased sweetness taste had carbon distribution profile balancing well conforming to the globular proteins which prefers to have 31.45% of carbon all along the sequence for stability. This study has provided further information and additional insights into protein atomic composition in brazzein and its role in understanding the effect of mutation.},
 year = {2015}
}

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TY  - JOUR
T1  - The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content
AU  - Ezekiel Amri
Y1  - 2015/10/26
PY  - 2015
N1  - https://doi.org/10.11648/j.ijgg.20150306.11
DO  - 10.11648/j.ijgg.20150306.11
T2  - International Journal of Genetics and Genomics
JF  - International Journal of Genetics and Genomics
JO  - International Journal of Genetics and Genomics
SP  - 59
EP  - 65
PB  - Science Publishing Group
SN  - 2376-7359
UR  - https://doi.org/10.11648/j.ijgg.20150306.11
AB  - Brazzein is a small sweet-tasting protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation in brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon density at the mutational sites for brazzein mutants with increased sweetness taste at residues 29 and 41 revealed normal carbon distribution curves with increased carbon frequency peak compared to the wild-type, consequently stabilized the local structure. Brazzein mutants with reduced sweetness taste at residue position 30, 33, 36 and 43 were mostly characterized by abnormal broadened distribution curve for carbon content with decreased frequency peak which destabilized the local structure and possibly leading to loss of protein functionality. Further analysis of carbon distribution profile along protein sequences of brazzein revealed a variation in carbon distribution between mutants with increased sweetness taste and those with decreased sweetness taste. Mutants with increased sweetness taste had carbon distribution profile balancing well conforming to the globular proteins which prefers to have 31.45% of carbon all along the sequence for stability. This study has provided further information and additional insights into protein atomic composition in brazzein and its role in understanding the effect of mutation.
VL  - 3
IS  - 6
ER  -

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Author Information

Ezekiel Amri

Department of Science and Laboratory Technology, Dares Salaam Institute of Technology, Dares Salaam, Tanzania

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APA Style

Ezekiel Amri. (2015). The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content. International Journal of Genetics and Genomics, 3(6), 59-65. https://doi.org/10.11648/j.ijgg.20150306.11

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ACS Style

Ezekiel Amri. The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content. Int. J. Genet. Genomics 2015, 3(6), 59-65. doi: 10.11648/j.ijgg.20150306.11

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AMA Style

Ezekiel Amri. The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content. Int J Genet Genomics. 2015;3(6):59-65. doi: 10.11648/j.ijgg.20150306.11

Copy | Download

@article{10.11648/j.ijgg.20150306.11,
  author = {Ezekiel Amri},
  title = {The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content},
  journal = {International Journal of Genetics and Genomics},
  volume = {3},
  number = {6},
  pages = {59-65},
  doi = {10.11648/j.ijgg.20150306.11},
  url = {https://doi.org/10.11648/j.ijgg.20150306.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijgg.20150306.11},
  abstract = {Brazzein is a small sweet-tasting protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation in brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon density at the mutational sites for brazzein mutants with increased sweetness taste at residues 29 and 41 revealed normal carbon distribution curves with increased carbon frequency peak compared to the wild-type, consequently stabilized the local structure. Brazzein mutants with reduced sweetness taste at residue position 30, 33, 36 and 43 were mostly characterized by abnormal broadened distribution curve for carbon content with decreased frequency peak which destabilized the local structure and possibly leading to loss of protein functionality. Further analysis of carbon distribution profile along protein sequences of brazzein revealed a variation in carbon distribution between mutants with increased sweetness taste and those with decreased sweetness taste. Mutants with increased sweetness taste had carbon distribution profile balancing well conforming to the globular proteins which prefers to have 31.45% of carbon all along the sequence for stability. This study has provided further information and additional insights into protein atomic composition in brazzein and its role in understanding the effect of mutation.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content
AU  - Ezekiel Amri
Y1  - 2015/10/26
PY  - 2015
N1  - https://doi.org/10.11648/j.ijgg.20150306.11
DO  - 10.11648/j.ijgg.20150306.11
T2  - International Journal of Genetics and Genomics
JF  - International Journal of Genetics and Genomics
JO  - International Journal of Genetics and Genomics
SP  - 59
EP  - 65
PB  - Science Publishing Group
SN  - 2376-7359
UR  - https://doi.org/10.11648/j.ijgg.20150306.11
AB  - Brazzein is a small sweet-tasting protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation in brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon density at the mutational sites for brazzein mutants with increased sweetness taste at residues 29 and 41 revealed normal carbon distribution curves with increased carbon frequency peak compared to the wild-type, consequently stabilized the local structure. Brazzein mutants with reduced sweetness taste at residue position 30, 33, 36 and 43 were mostly characterized by abnormal broadened distribution curve for carbon content with decreased frequency peak which destabilized the local structure and possibly leading to loss of protein functionality. Further analysis of carbon distribution profile along protein sequences of brazzein revealed a variation in carbon distribution between mutants with increased sweetness taste and those with decreased sweetness taste. Mutants with increased sweetness taste had carbon distribution profile balancing well conforming to the globular proteins which prefers to have 31.45% of carbon all along the sequence for stability. This study has provided further information and additional insights into protein atomic composition in brazzein and its role in understanding the effect of mutation.
VL  - 3
IS  - 6
ER  -

Copy | Download