doi: 10.1016/j.foodchem.2023.136580

A sweeter future: Using protein language models for exploring sweeter brazzein homologs

The dramatic rise in obesity and diabetes in recent decades has seen the widespread use of artificial sweeteners in food and drinks as sugar replacements (Gardner et al., 2012). By replacing sugar with these artificial sweeteners, blood glucose level can be better regulated and calorie consumption reduced whilst maintaining food palatability with its sweet taste (Gardner et al., 2012). However, recent data around the detrimental side effects of consuming artificial sweeteners highlight the need for other sweeteners (Bueno-Hernández et al., 2019, Debras et al., 2022, Debras et al., 2022, Suez et al., 2014).