monelin

Monelin is a sweet-tasting protein found in the fruit of the West African climbing plant *Dioscoreophyllum cumminsii*. It is one of the most potent sweetening agents known, with a sweetness intensity estimated to be 100,000 to 1,500,000 times that of sucrose, depending on concentration and context. The protein is composed of two subunits, an acidic alpha subunit and a basic beta subunit, which are non-covalently linked. Both subunits are required for sweetness; when separated, they are tasteless.

The discovery of monelin in the 1970s sparked significant interest in its potential as a natural, low-calorie sweetener. Unlike some other natural sweeteners, monelin is a protein, meaning it can be broken down by the body into amino acids. This characteristic makes it a potentially attractive alternative to artificial sweeteners for consumers seeking natural ingredients. However, its widespread commercial use has been limited by factors such as production challenges, stability issues at different pH levels and temperatures, and potential allergenic properties. Research continues to explore methods for more efficient and stable production of monelin and its derivatives.