Facebook Twitter
Synsepalum dulcificum The berry itself has a low sugar content[7] and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin.[8][9] When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. 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.[10] This effect lasts until the protein is washed away by saliva (up to about 60 minutes).[11] The names miracle fruit and miracle berry are shared by Gymnema sylvestre and Thaumatococcus daniellii,[2] which are two other species of plant used to alter the perceived sweetness of foods. History[edit]

Synsepalum dulcificum

Miracle fruit also sometimes called miracle berry is a unique berry from the Tropics of West Africa that acts as a natural sweetener. The fruit contains a harmless glycoprotein which temporarily binds your taste buds which can cause even the sourest food to taste sweet. This fruit is starting to be used a lot in culinary dishes and its making for some very interested results.