Advancing Production of Sweet-Tasting Proteins Driven by Synthetic Biology

Qian Liu; Zichang Peng; Yameng Wang; Yao Geng; Xiaomin Ren; Xiaole Xia

doi:10.7536/PC241215

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Prog Chem ›› 2025, Vol. 37 ›› Issue (8) : 1131-1141. DOI: 10.7536/PC241215

Review

Advancing Production of Sweet-Tasting Proteins Driven by Synthetic Biology

Qian Liu ¹ ,
Zichang Peng ¹ ,
Yameng Wang ¹ ,
Yao Geng ¹ ,
Xiaomin Ren ¹ ,
Xiaole Xia ¹^,²^,^*

Author information +

History +

Abstract

Sweet-tasting proteins，characterized by their low calorie and high sweetness attributes，demonstrate significant potential in the food industry. They not only satisfy the demand of consumers for healthy and safe sweeteners but also have the potential to replace traditional high-calorie sweeteners，thus driving innovation in the food industry. However，their commercialization process still faces challenges such as restrictions on the origin of raw materials，low yield，high extraction costs，and poor stability. In this review，the basic characteristics of sweet-tasting proteins were examined，their taste mechanisms and the relationship between their structure and sweet taste activity were investigated. Precise design and modification of sweet-tasting proteins and host through synthetic biology and artificial intelligence methods to enhance their sweetness，stability and yield were proposed. Additionally，optimizing host，expression and secretion strategies，as well as precise control of the fermentation process，can further improve the yield and activity of sweet-tasting proteins. These approaches provide a theoretical basis and technical references for addressing the existing problems in the commercial application of sweet-tasting proteins and have positive implications for promoting their widespread use in the food industry.

Contents

1 Introduction

2 Taste mechanism and structure-function relationship

2.1 Recognition and signal transduction of sweet taste receptors

2.2 Structure-function relationship analysis

3 Customized optimization and production strategies

3.1 Protein precision design and modification

3.2 Optimization of strategies for host cell selection

3.3 Optimization of expression and secretion strategies

3.4 Precise control and optimization of the fermentation process

4 Conclusion and outlook

Key words

sweet-tasting proteins / taste mechanisms / synthetic biology / artificial intelligence / advancing production

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Qian Liu , Zichang Peng , Yameng Wang , et al . Advancing Production of Sweet-Tasting Proteins Driven by Synthetic Biology[J]. Progress in Chemistry. 2025, 37(8): 1131-1141 https://doi.org/10.7536/PC241215

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the National Key Research and Development Program of China(2023YFF1103700)

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