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Conservation of Protein Domains Over Different Proteins

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Related Experiment Video

Updated: Jul 26, 2025

Using Phylogenetic Analysis to Investigate Eukaryotic Gene Origin

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Published on: August 14, 2018

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

Bryan Nicholas Chua¹, Wei Mei Guo², Han Teng Wong¹

¹Molecular Engineering Laboratory, Institute of Molecular and Cell Biology (IMCB), Agency for Science, Technology and Research (A*STAR), 61 Biopolis Drive, #07-06, Proteos, Singapore 138673, Republic of Singapore.

|June 18, 2023

Summary

Protein language models designed novel brazzein variants with enhanced thermostability and sweetness, offering a healthier sugar alternative. This computational approach yields optimized amino acid sequences for improved protein function and engineering possibilities.

Keywords:

Alternative sweeteners Brazzein Computational design Generative AI Lactococcus lactis Thermostable

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Protein WISDOM: A Workbench for In silico De novo Design of BioMolecules

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Last Updated: Jul 26, 2025

Using Phylogenetic Analysis to Investigate Eukaryotic Gene Origin

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Protein WISDOM: A Workbench for In silico De novo Design of BioMolecules

Protein WISDOM: A Workbench for In silico De novo Design of BioMolecules

Published on: July 25, 2013

Area of Science:

Biotechnology
Protein Engineering
Computational Biology

Background:

Growing health concerns regarding sugar consumption necessitate alternative sweeteners.
Brazzein is a promising natural sweetener known for its sweetness, thermostability, and safety profile.
Conventional protein engineering methods have limitations in optimizing complex traits like thermostability and sweetness.

Purpose of the Study:

To utilize protein language models for designing novel brazzein homologs with enhanced thermostability and sweetness.
To generate diverse, optimized amino acid sequences for improved structural and functional features of brazzein.
To develop an efficient system for expressing, purifying, and analyzing engineered brazzein variants.

Main Methods:

Application of protein language models for de novo protein design.
Generation and optimization of amino acid sequences for brazzein.
Expression and purification of brazzein mutants using Lactococcus lactis (L. lactis).
Evaluation of sweetness using taste receptor assays.

Main Results:

Successful design of new brazzein homologs with improved thermostability and potential for higher sweetness.
Identification of unexpected mutations leading to novel protein engineering avenues.
Development of a simplified and efficient protocol for brazzein mutant characterization.
Demonstration of a computationally designed, more heat-resistant, and palatable brazzein variant (V23).

Conclusions:

Protein language models are powerful tools for engineering enhanced protein functionalities, such as improved thermostability and sweetness in brazzein.
Computational design offers a pathway beyond conventional methods for creating superior protein variants.
The developed methodology facilitates efficient characterization of engineered proteins, accelerating future research in protein engineering and sweetener development.