Pharmaceutical and therapeutic potential of miraculin and miracle berry

Abstract

Richadella dulcifica or Synespalum ducificum also known as miracle fruit is a kind of cherry plant, which originates from West Africa. The glycoprotein, miraculin in miracle berry is responsible for its unique function (suppression of sour taste). It acts by binding to the sweet receptor cells of the tongue, thus suppressing the response to sour taste in the central nervous system and this effect can be sustained up to 50 minutes to 4 hours. It could be harnessed as a novel or alternative additive in the food, cosmetic and pharmaceutical industries and could be an abundant source of hydrophilic and lipophilic antioxidant-rich phytochemicals. In miracle berry, more than ten phenolics were identified. Also, contains oxidizable vitamins, essential and non-essential amino acids. Its application is interesting, particularly, it is known to exhibit anti hyperuricaemic activity, improves dysgeusia, and expressed in transgenic plant. This review is meant to enhance the fruits’ acceptability and also promotes its utilization in reducing the risk of chronic diseases generally associated with lipid metabolism. This article provides an overview of Synespalum ducificum, commonly known as Miracle berry and its unique taste modifying properties by miraculin, a glycoprotein with particular reference to its history, the proposed mechanism of action, functions, limitations and potential applications. In addition, it focuses on the Indian varieties of miracle fruit and their formulations. The method of extraction of miraculin from the berry in laboratory scale is also discussed with emphasis on the storage condition(s).