Identification and Modulation of the Key Amino Acid Residue Responsible for the pH Sensitivity of Neoculin, a Taste-Modifying Protein

• Ken-ichiro Nakajima,

  Affiliation Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan

  ⨯
• Kanako Yokoyama,

  Affiliation Department of Nutritional Science, Tokyo University of Agriculture, Tokyo, Japan

  ⨯
• Taichi Koizumi,

  Affiliation Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan

  ⨯
• Ayako Koizumi,

  Affiliation Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan

  ⨯
• Tomiko Asakura,

  Affiliation Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan

  ⨯
• Tohru Terada,

  Affiliation Agricultural Bioinformatics Research Unit, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan

  ⨯
• Katsuyoshi Masuda,

  Affiliation Suntory Institute for Bioorganic Research, Osaka, Japan

  ⨯
• Keisuke Ito,

  Current address: Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka, Japan

  Affiliation Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan

  ⨯
• Akiko Shimizu-Ibuka,

  Affiliation Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan

  ⨯
• Takumi Misaka,

  Affiliation Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan

  ⨯
• Keiko Abe

  * E-mail: aka7308@mail.ecc.u-tokyo.ac.jp

  Affiliations Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan, Agricultural Bioinformatics Research Unit, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan, Food Safety and Reliability Project, Kanagawa Academy of Science and Technology, Kawasaki, Japan

  ⨯