SBIR-STTR Award

Brazzein is a sweet plant protein recently discovered at the University of Wisconsin. It is the subject of four issued U.S. patents. The protein is 500-2000 times sweeter than sucrose and has the functional characteristics required to be a leading commercial sweetener. Expression of the Brazzein gene is maize yields the equivalent of ? ton of sugar per ton of maize, providing the basis for a range of economical high and low-intensity sweeteners with benefits to agriculture, the food industry and the consumer. ProdiGene has the technical capability to develop commercial maize varieties for the production of the Brazzein sweetener and has a strategic alliance with the food ingredient company, NeKtar Worldwide, which will market the products.Commercial success requires the achievement of relatively high levels of expression of the protein in the desired plant tissue. During Phase I, the first maize-optimized Brazzein expression cassette will be built and tested to generate expression data to support the design of improved, high-expressing cassettes during Phase II. The Phase I project also includes the testing and optimization of a bench-top yeast fermentation system for the production of small quantities of pure protein required for food functionality and safety testing during later phases.

Anticipated Results/Potential Commercial Applications of Research:
:The results of Phase I are expected to provide essential data on the overall technical feasibility of obtaining required expression levels of the novel sweet protein, Brazzein, as well as to direct the design of future expression cassettes. The work in yeast is designed to demonstrate that the pure protein can be produced economically on a small scale. This work is expected to lead to the commercialization of a highly competitive and novel supply of non-caloric sweetness, produced in maize and other crops. This technology will add significant value to the agricultural and food production system.

Brazzein is a sweet plant protein recently discovered at the University of Wisconsin. It is the subject of four issued U.S. patents. The protein is 500 to 2000 times sweeter than sucrose and has the functional characteristics, such as taste and stability, required to be a leading commercial sweetener. Expression of the Brazzein gene in maize should yield the equivalent ? ton of sugar per ton of maize, providing the basis for a range of economical high and low intensity sweeteners with benefits to agriculture, the food industry and the consumer. ProdiGene has the technical capability to develop commercial maize varieties for the production of the Brazzein sweetener. Commercial success requires the achievement of relatively high levels of Brazzein expression in maize. Research conducted during Phase I demonstrated the feasibility of maize for Brazzein production, resulting in levels of Brazzein in excess of 0.8% of total soluble protein. Phase II research will seek to enhance these levels using a variety of promoters, targeting signals and gene modifications. In addition, process technology will be developed and evaluated to mill, extract and purify Brazzein from maize, and purified Brazzein will be used in taste tests to determine the most suitable formulations for commercial applications.

Anticipated Results/Potential Commercial Applications of Research:
This research is expected to enhance the production of Brazzein in maize to levels, around 5 to 10% of extractable protein, required for commercial applications. Process technologies and taste tests will help in the development of a concrete and detailed plan for the commercial use of Brazzein. These results will reveal markets most suitable for the quick introduction of this new product. This work is expected to lead to the commercialization of a highly competitive and novel supply of non-caloric sweeteners produced in maize, a technology that will add significant value to the agricultural and food production system.