Information:  - Miraculin is a natural sugar substitute , a glycoprotein extracted from the fruit of Synsepalum dulcificum . The berry , also known as the miracle fruit , was first documented by explorer Chevalier des Marchais , who searched for many different fruits during a 1725 excursion to its native West Africa . Miraculin itself is not sweet . However , after the taste buds are exposed to miraculin ( which binds to sweet receptors on the tongue ) , acidic foods which are ordinarily sour ( such as citrus ) are perceived as sweet . This effect lasts up to an hour . The active substance , isolated by Prof. Kenzo Kurihara (   Kurihara Kenz ) , a Japanese scientist , was named miraculin after the miracle fruit when Kurihara published his work in Science in 1968 .  - Reynaud Des Marchais, Chevalier des Marchais was a French cartographer and navigator who travelled extensively in the west coast of Africa, the West Indies and the northwest coast of South America between 1704 and 1727, under service to the King of France. His maps and manuscripts were published posthumously by Père J. B. Labat in Amsterdam in 1730-31.  - An oligosaccharide (from the Greek  "olígos", "a few", and  "sácchar", "sugar") is a saccharide polymer containing a small number (typically two to ten) of simple sugars (monosaccharides). Oligosaccharides can have many functions including cell recognition and cell binding. For example, glycolipids have an important role in the immune response.  - Food energy is chemical energy that animals (including humans) derive from their food and molecular oxygen through the process of cellular respiration. (Cellular respiration involves either the process of joining oxygen from air with the molecules of food (aerobic respiration) or the process of reorganizing the atoms within the molecules (anaerobic respiration).)  - West Africa, also called Western Africa and the West of Africa, is the westernmost subregion of Africa. West Africa has been defined as including 18 countries: Benin, Burkina Faso, the island nation of Cape Verde, Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Mauritania, Niger, Nigeria, the island of Saint Helena, Senegal, Sierra Leone, São Tomé and Príncipe and Togo.  - Glycosylation (see also chemical glycosylation) is the reaction in which a carbohydrate, i.e. a glycosyl donor, is attached to a hydroxyl or other functional group of another molecule (a glycosyl acceptor). In biology glycosylation mainly refers in particular to the enzymatic process that attaches glycans to proteins, lipids, or other organic molecules. This enzymatic process produces one of the fundamental biopolymers found in cells (along with DNA, RNA, and proteins). Glycosylation is a form of co-translational and post-translational modification. Glycans serve a variety of structural and functional roles in membrane and secreted proteins. The majority of proteins synthesized in the rough ER undergo glycosylation. It is an enzyme-directed site-specific process, as opposed to the non-enzymatic chemical reaction of glycation. Glycosylation is also present in the cytoplasm and nucleus as the O-GlcNAc modification. Aglycosylation is a feature of engineered antibodies to bypass glycosylation. Five classes of glycans are produced:  - Synsepalum dulcificum is a plant known for its berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin. Common names for this species and its berry include miracle fruit, miracle berry, miraculous berry, sweet berry, and in West Africa, where the species originates, agbayun, taami, asaa, and ledidi.  - The lemon ("Citrus" × "limon") is a species of small evergreen tree native to Asia.  - Proteins (or ) are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific three-dimensional structure that determines its activity.  - Glycoproteins are proteins that contain oligosaccharide chains (glycans) covalently attached to polypeptide side-chains. The carbohydrate is attached to the protein in a cotranslational or posttranslational modification. This process is known as glycosylation. Secreted extracellular proteins are often glycosylated.  - Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.  - A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Those that are not produced by nature are, in general, called artificial sweeteners.  - Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar, described as artificial sweeteners.  - Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.  - In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, trivial name, trivial epithet, country name, popular name, or farmer's name) is a name that is based on the normal language of everyday life; this kind of name is often contrasted with the scientific name for the same organism, which is Latinized. A common name is sometimes frequently used, but that is by no means always the case.    What is the relationship between 'miraculin' and 'carbon'?
has part