Fraunhofer develops protein-based sweeteners as sugar substitutes
Researchers are developing new protein-based sweeteners using biotechnology with the aim of reducing sugar consumption. The new sweeteners are produced through microbial fermentation.
Protein-based sweeteners target sugar reduction
Researchers at the Fraunhofer Institute for Molecular Biology and Applied Ecology IME are developing novel protein-based sweeteners as replacements for sugar and existing sugar alternatives, particularly for beverages. The initiative addresses growing concerns over the health impacts of excessive sugar consumption, including dental caries, high blood pressure, type 2 diabetes, and cardiovascular diseases.
The World Health Organization (WHO) recommends a maximum daily intake of 25 grams of sugar. However, many convenience foods and drinks contain significant amounts. The new protein sweeteners are derived from naturally occurring sweet proteins, such as brazzein found in the African plant Pentadiplandra brazzeana. Extracting the protein directly from the plant is a time-consuming and low-yield process.
Fraunhofer IME researchers, in collaboration with metaX Institut für Diätetik GmbH and candidum GmbH, are engineering protein variants. These modifications aim to enhance pH and temperature stability, increase sweetness, and improve flavor profiles. The goal is to achieve a superior sensory experience, free from undesirable effects like a scratchy throat sensation.
The improved sweetener candidates are produced via biotechnological methods, including microbial fermentation. In this process, the gene encoding the sweet protein is introduced into yeast cells, which are then cultured in a bioreactor. This method aims to produce large quantities of the optimized sweet proteins, which can be up to 10,000 times sweeter than table sugar.