Miraculin- A wonder Protein

A study done in 2011 proved that the miracle fruit can be used as a natural alternative sweetener which not only decreases sugar intake but also dampens the need to eat afterwards thus decreasing calorie intake.

The fruit is also rich in antioxidants which can help treat certain types of cancers. Chemotherapy given to cancer patients affects their taste bud receptors and hence the patients develop an aversion or dislike for food products. This might result in malnutrition and worsening of their immune system.

A short study was conducted with 7-23 cancer patients to understand the effect of miraculin in improving appetite. The patients were given miracle berries before food and it was found that their food intake improved. Although, there was no change in their body weight. 

An interesting story was published in 2014 in “The Atlantic” magazine by David Cox. Almost 50 years ago a businessman named Robert Harvey conceived the idea to use the berry in food as sugar replacement. He wanted to create several sugar-free products coated with this berry extract and revolutionize the food industry. He established his ambitious company ‘Miralin’ and was sure of a grand success. Around 1974, Harvey suspected foul play, he was being followed, and his office files were raided. Shortly, after these incidences, the FDA (Food & Drug Administration) who previously was in favor of Harvey’s endeavors, declared miraculin an additive. This meant that miraculin could not be used as a sugar substitute until further tests were done. At the time, a large sum of money was required to fund this research and Harvey’s company could not afford it. For the next 35 years, the berry was almost forgotten until the owner of a coffee shop in Chicago– Homaro Cantu started exploring the possibilities of miracle berries. He has been working for the past 18 years to find a way to use berry powder as a food ingredient without altering its taste-changing activity. He started with doughnuts, but the effect of the miraculin protein lasts only until you finish your doughnut. Freezing or heating the food containing this protein changes its activity and its taste-altering effect might stop before you even taste it. So, buying a food item with the berry effect still intact might take a few more years down the road.

Some scientists have been working on producing genetically engineered miraculin protein in tomatoes and lettuce plants as the miracle berry is expensive to export from its native place of growth. However, Chef Cantu believes that genetic engineering is way too costly and poses a lot of restrictions, so he has successfully developed his in-house berry farm with monitored light, temperature, and water.

According to a recent report, almost 45% of the US population will suffer from obesity by the end of 2030. Obesity also comes hand-in-hand with co-morbidities like diabetes, high blood pressure, and heart ailments. Despite its known application and effectiveness, the US has not approved the use of miracle berries as food.

Information submitted so far regarding miraculin did not support either a ‘generally recognized as safe’ (GRAS) affirmation or the issuance of a food additive regulation. FDA has not received further information on the safety of the use of this substance in food under either the GRAS program or a food additive petition. More research in this direction could easily overturn the FDA’s ruling as miraculin has no found ill-effects.