miraculin

Miraculin is a glycoprotein found in the fruit of the Synsepalum dulcificum shrub, commonly known as miracle fruit. This protein is responsible for the fruit's unique ability to alter taste perception. When consumed, miraculin binds to taste bud receptors, causing sour foods to be perceived as sweet for a period of 30 minutes to two hours.1

The miracle fruit plant is native to West Africa and is cultivated for its mild, red fruits. While miraculin itself is not sweet, it temporarily transforms the taste of acidic foods. This property has led to explorations of its use as a sweetener for diabetics and dieters, and as a potential aid for chemotherapy patients experiencing taste changes, though further research and regulatory approval are ongoing in various regions.1