What causes sour foods to taste sweet when consuming *Synsepalum dulcificum*?
Answer
Miraculin, a specific glycoprotein
The unique taste-altering capability of the miracle fruit is attributed entirely to a specific glycoprotein called miraculin. This protein possesses the unique biochemical property of binding to the sweet taste receptors located on the tongue. Crucially, this binding and subsequent activation of the sweet taste pathway only occurs when the environment is acidic, such as when consuming sour foods like lemons or vinegar. This interaction effectively tricks the palate into interpreting tartness as intense sweetness. This effect is temporary, usually lasting for an hour or two, and is distinct from the metabolic effects being investigated in other parts of the plant, such as cholesterol management.
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