Dulcificum 神秘果

 

Dulcificum神秘果

Recently tasted dulcificum at sitiawan,very special tasted for the fruit.

 

Dulcificum, also known as the miracle fruit, is a plant with a berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin, which is used commercially as a sugar substitute. Common names for this species and its berry include miracle fruit, miracle berry, miraculous berry, sweet berry, and in West Africa, where the species originates, agbayun, taami, asaa, and ledidi. The berry itself has a low sugar content and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin. When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. Miraculin works by binding to sweet receptors on the taste buds. At neutral pH, miraculin binds and blocks the receptors, but at low pH (resulting from ingestion of sour foods) miraculin binds protons and becomes able to activate the sweet receptors, resulting in the perception of sweet taste.This effect lasts until the protein is washed away by saliva (up to about 60 minutes).

最近在实兆远尝到了神秘果特别味道的经验，


神秘果，也被称为奇迹的水果，是一种植物的浆果，吃的时候，会导致其后消耗品尝到甜的酸的食物（如柠檬和酸橙）。这种效应是由于奇果作为糖的替代品，这是用于商业。对这一物种的俗名，其浆果奇迹水果，浆果奇迹，奇迹般的浆果，甜浆果，并在西非，该物种的来源。浆果本身具有含糖量低和婉转悦耳的汤。它包含的一种糖蛋白分子，与一些尾随碳水化合物链，称为奇果。当是吃水果的肉质部分，这种分子结合的舌头的味蕾，造成酸的食物，味道甜美。奇果结合甜蜜的受体上的味蕾。在中性pH值，奇果结合，阻止受体，但在低pH条件下产生酸味食物的摄入奇果结合质子，并成为能够激活甜蜜的受体，产生甜味的感知。这种影响一直持续到蛋白质被冲走的唾液（最多至约60分钟）。

 檸檬變柳丁 神秘果超神

 

神秘果初體驗Miracle fruit

  

 

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