Miraculin

Miraculin is a taste-modifying glycoprotein found in the fruit of Synsepalum dulcificum, the miracle berry, native to West Africa. Historically, the berries have been used to alter flavors in local cuisine.

Miraculin itself is a protein present in the berry pulp. It is heat-labile and does not provide sweetness on its own; it has no intrinsic calories and is used to modify taste rather than to sweeten.

The mechanism involves miraculin binding to the sweet taste receptor complex, T1R2/T1R3, on the tongue. At neutral pH it remains inactive; when exposed to acidic substances, it alters conformation and activates the receptor, creating perceived sweetness. The effect is temporary and depends on pH and individual sensitivity.

People use miraculin-containing products to make sour foods taste sweet, often with citrus, berries, or acidic beverages. Products appear as tablets, lozenges, or whole berries in some markets; results vary, and the intensity and duration of sweetness vary.

Regulatory status varies by country; in the United States, miraculin is not approved as a conventional food additive by the FDA, and products are marketed as novelty items or supplements in some markets.

The berry's use has deep traditional roots in West Africa, and scientific interest grew in the late 20th century, with ongoing work on receptor interactions and potential culinary applications.