JP2004180660A - CULTIVATION TECHNIQUE INTENTIONALLY CONTROLLING CONTENT OF AMINO ACID, TAURINE, AND gamma-AMINOBUTYRIC ACID IN CONSTANT RANGE WITH COMPOSITION ORGANIZATION AND FORMULATION RATIO OF MEDIUM IN CULTIVATING GANODERMA LUCIDUM KARST, AND BRACKET FUNGUS OF THE GENUS FOMES - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for cultivating Ganoderma lucidum Karst. and bracket fungus of the genus fomes by controlling the content of amino acids, taurine and γ-aminobutyric acid in addition to protein polysaccharides. <P>SOLUTION: The bracket fungus of the genus fomes grown with uptake of amino acids is obtained by selecting a material containing plenty of amino acids in a culture medium and growing the same. In the growing process, the bracket fungus of the genus fomes produces γ-aminobutyric acid from glutamic acid and , cysteine and taurine from cystine. It is found that different data are given when a method for analyzing amino acids is varied and a part of the amino acids is changed to peptides. It is also found that forms depend on cultivation circumstances and the contents of the amino acids are increased when cultured in a branch form or an antler form rather than in an umbrella form. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
According to the present invention, amino acids, γ-aminobutyric acid, taurine, and the like can be contained according to the mixing ratio of materials to be cultivated in a cultivation medium such as bun mushrooms and reishi, and cultivation techniques in which the content is also increased by the mixing ratio Is established.
[0002]
[Prior art]
In the cultivation of Mannin mushrooms and Reishi, the technology of increasing the amount of amino acids, γ-aminobutyric acid and taurine depending on the mixing ratio of the medium has not yet been established.
The contents of amino acids, γ-aminobutyric acid, and taurine have shown value as materials for health foods and functional raw foods.
The technique of adding and cultivating the pruned timber has been submitted by the applicant of the Japanese Patent Application No. 2001-402913.
[0003]
Mannin mushrooms and Reishi have been used since ancient times for their many medicinal properties. However, what is always a problem when scientifically elucidating the effect is a change in composition and a problem in reproducibility. The cause is that the composition ratio of the components of the culture medium is unstable, and it has not been traced that the composition of the culture medium causes a component change. When the mixing ratio of the medium was determined from the mixing ratio of the amino acids according to the purpose, the content of certain amino acids was recognized. Predict the content of the ingredients of bun and mushrooms by the ingredients of the ingredients to be blended, and if the cultivation is possible by the combination ratio that suits the purpose, efficient cultivation as a health food, functional food, and pharmaceutical becomes possible Become.
Although pruning materials contain abundant active ingredients of plants, they have been difficult to dispose of until now, but their value as an effective resource will be reviewed in the future.
Polyphenols, flavonoids, and terpene lactones are abundantly contained depending on the type of pruning wood, and the original features of Ganoderma, amino acids other than polysaccharides, and γ-aminobutyric acid, When taurine or the like is contained, the range of use as health foods, functional foods, and pharmaceuticals is expanded.
Reishi has been widely known as a herbal medicine to improve immunity based on the content of β-glucan and heteropolysaccharide. In addition, diuretic effect, improvement of circulatory function, improvement of liver function, autonomic dysfunction, menopause, etc. are described in Kampo, but the component characteristics have not yet been identified.
Contains various amino acids contained in wheat germ, bran, rice bran, soybean powder, etc. used as an additive to the culture medium during cultivation of Reishi, and absorbs and grows those amino acids during the cultivation process. The production of γ-aminobutyric acid from glutamic acid and the production of taurine from cystine were confirmed, and the functional effects became clear.
[0004]
Means for Solving the Invention
The present invention is a method for cultivating mannin and mushrooms by controlling the contents of amino acids, γ-aminobutyric acid, and taurine in addition to protein polysaccharides.
Measure the content of amino acids contained in wheat gluten, powdered soy protein, bran, bran, etc. in addition to the pruning chips in the cultivation medium mix, configure the medium according to the mix ratio, and cultivate The content of amino acids in the solid increases during the growth period of the mushrooms and reishi.
The content of amino acids in pruners such as apple, mulberry, grape, pear, plum and the like is 0.1 g or more in 100 g of glutamic acid alone, and the others are 0.001 to 0.06 g.
When only the pruning material is cultivated as a culture medium, the content of amino acids contained in mushrooms and reishi is 0.3-0.5 g / 100 g for glutamic acid, and 0.01-0.2 g / 100 g for other amino acids. Low.
When bran is cultivated in pruned wood chips at a mixing ratio of 7: 3, the amino acids contained in Reishi are 0.25 g of arginine, 0.15 g of lysine, 0.05 g of histidine and 0.05 g of feralanine in 100 g. 16 g, tyrosine 0.12 g, leucine 0.21 g, isoleucine 0.14 g, methionine 0.03 g, valine 0.32 g, alanine 0.28 g, glycine 0.23 g, proline 0.44 g, glutamic acid 0.48 g, serine 0. It increased to 28 g, threonine 0.28 g, aspartic acid 0.35 g, tryptophan 0.08 g, and cystine 0.05 g, and contained 0.08 g of taurine and 0.14 g of γ-aminobutyric acid.
The amino acids contained in the bran were, in 100 g, 0.31 g of arginine, 0.28 g of lysine, 0.15 g of histidine, 0.28 g of feralanine, 0.24 g of tyrosine, 0.57 g of leucine, 0.29 g of isoleucine and 0 methionine. .11 g, valine 0.38 g, alanine 0.30 g, glycine 0.30 g, proline 0.98 g, glutamic acid 1.80 g, serine 0.33 g, threonine 0.30 g, aspartic acid 0.46 g, tryptophan 0.09 g, cystine 0.21 g.
Next, the powdered wheat protein was cultivated at a mixing ratio of 9: 1 with a pruning agent.
At that time, the content of amino acids in 100 g contained in the reishi was 0.38 g of arginine, 0.31 g of lysine, 0.15 g of histidine, 0.36 g of feralanine, 0.22 g of tyrosine, 0.56 g of leucine, Isoleucine 0.32 g, methionine 0.08 g, valine 0.47 g, alanine 0.35 g, glycine 0.33 g, proline 0.56 g, glutamic acid 0.88 g, serine 0.45 g, threonine 0.49 g, aspartic acid 0.85 g , Tryptophan 0.11 g, cystine 0.21 g, taurine 0.45 g, and γ-aminobutyric acid 0.68 g. The content of amino acids in 100 g of the powdered wheat protein blended at this time was 1.8 g of arginine, 1.2 g of lysine, 1.7 g of histidine, 3.9 g of feralalanine, 2.4 g of tyrosine, 4.5 g of leucine, isoleucine. 2.8 g, methionine 1.1 g, valine 3.1 g, alanine 2.7 g, glycine 2.7 g, proline 7.4 g, glutamic acid 14.5 g, serine 3.2 g, threonine 1.9 g, aspartic acid 17.4 g, 0.79 g of tryptophan and 1.6 g of cystine.
Although the wheat protein had a 1/3 compounding ratio, the total amino acid content increased, and the content of all amino acids in Reishi increased along with the amount of amino acids in the compounding. In addition, the contents of γ-aminobutyric acid and taurine increased along with the contents of glutamic acid and cystine.
It was found that the content of amino acids contained in Ganoderma lucidum increased in the cultivation of Ganoderma lucidum by the mixing ratio of amino acids contained in the culture medium.
Amino acid analysis is performed by performing formic acid oxidation treatment, hydrolyzing with hydrochloric acid, and measuring by amino acid automatic analysis, and tryptophan by high performance liquid chromatography. Similarly, the measurement by ecological amino acid analysis was also used. Taurine, cysteine and γ-aminobutyric acid were measured by ecological amino acid analysis.
After the ecological amino acid analysis method and the formic acid oxidation treatment, the numerical difference in the amino acid automatic measurement method by hydrolysis of citric acid showed a large difference, suggesting that Reishi was converting amino acids to peptide structure during growth.
[0005]
When the pruning material is processed into chips and piled up to a certain volume, bran or bran at a compounding ratio of about 10: 1 is added, stirred and sealed, and fermentation starts spontaneously. When the fermentation starts, it generates heat and rises to 70 to 80 ° C. If the fermentation temperature is regularly stirred at 30 to 40 ° C for about 14 to 30 days, the total amount of amino acids increases by 10 to 50%. When cultivated as a medium for Reishi using a pruned material fermented for a certain period of time, Reishi with a high content of amino acids can be cultivated.
[0006]
Some pruning materials have strong antibacterial properties such as lignin and tannin. These materials often do not ferment even if bran or bran is added and natural fermentation is attempted. Before fermentation, it is heated at a temperature of 60-70 ° C for 10-20 hours, then bran and bran are put into it and fermented naturally for 7 to 30 days. Stable growth with little inhibition of the strong antibacterial ingredients.
At this time, the amounts of total polyphenols, flavonoids, and terpene lactones increase. Heating of the pruning material is performed by a method of steaming with heated steam after processing into chips, or a method capable of uniform temperature control by a rotary rotary heating pot. The chip material after the heat treatment is in a dry state, but is added with a constant moisture content during fermentation and is issued. Spontaneous fermentation is performed in a fixed volume and in a closed container or a sheet material for agriculture while keeping the heat retention and controlling the temperature. The optimal fermentation temperature is preferably in a temperature range in which the protein is not denatured at 30 to 40 ° C.
[0007]
Mannen mushrooms and reishi are grown under the atmospheric environment and oxygen concentration in a natural environment. The total amount of amino acids in this case is low. When the oxygen concentration is reduced by 0.5 to 3% and the carbon dioxide concentration is increased to grow, it grows in a branch or deer horn shape. When grown in this form, the total amount of amino acids increased to 10% to 50% or more and grew. The contents of taurine and γ-aminobutyric acid also increased in parallel.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Using apple pruning materials, the contents of amino acids and taurine, γ-aminobutyric acid, polyphenols, flavonoids, and terpene lactones were measured by the constituents of each culture medium using Reishi fungi.
The amino acids in apple pruning material are as follows: Glutamic acid in 0.1 g in 0.1 g Aspartic acid in 0.05 g Aspartic acid in 0.05 g Other amino acids are as low as 0.01 to 0.35 mg. Glutamic acid 0.25 g and γ-aminobutyric acid 0.15 g were contained in 100 g.
The weight ratio of the medium, the medium containing the pruning material and the bran in a 7: 3 composition, the medium containing the pruning material and the protein of the wheat flour at a ratio of 10: 1, 800 g of the average medium weight, and inoculation of Reishi fungi. Under the same cultivation conditions, the weight of the harvested reishi was 63 g on average, the dry weight was 35 g, and the amino acid content of the reishi cultivated with wheat flour protein at a moisture content of 14% was clearly different. Occurred.
A comparison of the total amino acid content contained in the medium was about 1: 4 in the composition ratio of bran and powdered wheat protein, but the total amino acid content contained in Reishi was 3.9 g and 7.08 g in 100 g. Met. Taurine is 0.08 g in 100 g: 0.45 g, γ-aminobutyric acid is 0.14 g in 100 g: 0.68 g, and when cultivated in a medium composition in which the total amount of amino acids is clearly increased, the total amino acids and taurine contained in the reishi, An increase in γ-aminobutyric acid is observed.
Next, bran was added to the pruning material of the culture medium at a composition ratio of 10: 1, and fermented in a simple biofermentation compost. The temperature was periodically stirred and maintained at about 40 ° C. During the period, when comparing the total amino acids by 7 to 30 days, no significant difference was observed at 7 days, but an increase of 10% was observed at 14 days. On the day there was a 50% increase.
When Ganoderma lucidum was similarly cultivated using a medium containing increased amino acids, an increase in amino acids was found in Ganoderma lucidum as in the first experiment.
The cultivation environment is at a maximum temperature of 32 ° C and a minimum temperature of 20 ° C. Humidity is 80%. The air environment is open to nature by opening the umbrella, completely closed to increase the carbon dioxide concentration, and using a so-called “Netarou” carbon dioxide generation bag. When the concentration of carbon dioxide in the atmosphere is increased to 0.5 ppm than usual, Reishi grows in a branch or deer horn shape. Growing in branches and deer horns also increases the total amount of amino acids. The ratio was 1: 2.5 to 4 or more.
When this medium was used and cultivation of Reishi was carried out in the same composition ratio and cultivation environment, the contents of polyphenols, flavonoids and terpene lactone increased.
Ginkgo and camphor trees do not ferment naturally. Therefore, when processed into chips and steamed at 70 ° C. for 36 hours using heated steam, bran is added to the mixture with the chips at a mixing ratio of 10: 1 and the fermentation period is set to 30 days, so that the fungus of Reishi is active. As another heating method, the heating temperature is increased to 70 ° C. by a rotary rotary stirrer, and the heating is continued for 4 days in 8 hours divided into 4 times. Stable growth can be seen when inoculated with this fungus.
The total amount of amino acids contained in other pruned materials was measured. Mulberry, persimmon, plum, grape, pear, ginkgo and camphor trees have no difference from apples, and it can be judged that the pruned material has a low amino acid content as a whole.
For the measurement of amino acids, use the automatic amino acid measurement method, the formic acid oxidation treatment, hydrochloric acid hydrolysis, high performance liquid chromatography, and ecological amino acid analysis. Polyphenols and flavonoids were measured by the Folin-Deis method.

Claims (7)

In the cultivation of mannin mushrooms and reishi, in addition to the ingredients of the tree used in the culture medium, the ingredients containing a large amount of amino acids are mixed, and the medium is composed and cultivated according to the content and the mixing ratio of the amino acid composition of the materials. Depending on the composition ratio, the content of amino acids can be increased in the bun mushrooms and the solids of Reishi, and cultivation can be performed.
As a compounding material containing a large amount of amino acids, powdered soy protein, powdered wheat protein, also known as powdered gluten, rice bran, bran, etc. are mixed with a medium containing a large amount of amino acids contained in the material and grown. Mushrooms and Reishi can be grown with increased amino acid content.
A cultivation technique that enables the cultivation of a large amount of amino acids along the amino acid content of the culture medium by selecting and blending materials with a high content of amino acids in the cultivation of mannin mushrooms and reishi. In the cultivation of Mannin mushrooms and Reishi, the culture medium is mixed with a mixture ratio of a material containing a large amount of glutamic acid, and when cultivated, the content of γ-aminobutyric acid and γ-aminobutyric acid simultaneously increases to a solid to allow cultivation.
When grown in a cultivation medium with a mixture ratio of wheat gluten, powdered soy protein, rice bran, bran and other materials with a high glutamic acid content, the cultivation ratio matches the glutamic acid content, and mushroom mushrooms, reishi And the content of glutamic acid and γ-aminobutyric acid is increased, so that cultivation can be performed. In the cultivation of Mannin mushrooms and Reishi, if a material containing a lot of cystine is added, the content of cysteine and the content of taurine together with cystine increase to solids, so that cultivation can be performed. Cysteine is the reductive structure of cystine, and the fungi of Mannin mushroom and Reishi produce cysteine and taurine from cystine and grow.
When cultivation medium contains high content of cystine, powdered gluten of wheat, powdered soybean protein, and mushrooms and reishi, cultivation produces taurine together with cysteine, which is solid and compatible with the compounding ratio. .
A technology that produces taurine from cystine by bun mushrooms and reishi fungi. In the cultivation of mannin mushrooms and reishi, when a material having a high arginine content is cultivated in a medium, cultivation in which the contents of arginine increase in the solids of the mannin mushrooms and reishi are performed according to the mixing ratio. Arginine-rich materials include powdered soy protein, wheat flour gluten, and wheat germ. When a pruning material is put into a cultivation medium of bun mushrooms and reishi, and a material having a high amino acid composition is added and fermented by an enzyme or the like for a certain period of time, the amino acid content of the medium increases. When cultivars of mushrooms and reishi are grown from the medium, cultivation in which the contents of taurine and γ-aminobutyric acid, as well as amino acids, in the solids of the mushrooms and reishi are increased can be performed.
A technique for cultivating a culture medium in which amino acids are increased by enzymatic fermentation for a certain period of time and the active ingredient is increased by a medium in which the total amount of amino acids is increased. How to efficiently use pruning media as a medium The growth points of pruning materials include polyphenols, flavonoids and terpene lactones that produce leaves, as well as tannins and lignins. Depending on the composition of the medium, the growth of fungi may be inhibited.
After adding the bran, rice bran, etc. to the temperature range of 30-60 ° C and sealing and fermenting it for a certain period of time, cultivating it by inoculating cultivated mushrooms and reishi mushrooms as a medium, the lignin and tannin quality are mixed. The polyphenols, flavonoids, terpene lactones, and the like contained in the medium are less inhibited by the growth of the fungus of Ganoderma lucidum.
The fermentation method uses an agricultural sheet or the like to keep the temperature at a constant temperature and create a closed structure.
When the fermentation temperature reaches 70 to 80 ° C., a decrease in the total nitrogen amount is observed, and the amino acids arginine and lysine are quantitatively reduced by heat. When the temperature of fermentation is controlled in the range of 30 to 40 ° C., the decrease rate is small. The fermentation period varies depending on the material of the pruning material and the drying period between when the pruning material is harvested and when it is used as a material, but is about 7 to 30 days.
If the pruning medium is fermented for a certain period of time and used as a cultivation medium for mushrooms and reishi after fermentation, the growth of the fungi is stabilized and the quantity of harvest is stabilized. By controlling the oxygen content of the atmosphere in the cultivation environment in the cultivation of Mannin mushrooms and Reishi, the contents of amino acids, glutamic acid to γ-aminobutyric acid, and cystine to taurine increase.
By controlling temperature, humidity, ultraviolet transmittance, and oxygen concentration in the atmosphere, the contents of amino acids, glutamic acid, γ-aminobutyric acid, and taurine increase.