JP2006525794A - 5’−リボヌクレオチドの製造 - Google Patents
5’−リボヌクレオチドの製造 Download PDFInfo
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- JP2006525794A JP2006525794A JP2006501611A JP2006501611A JP2006525794A JP 2006525794 A JP2006525794 A JP 2006525794A JP 2006501611 A JP2006501611 A JP 2006501611A JP 2006501611 A JP2006501611 A JP 2006501611A JP 2006525794 A JP2006525794 A JP 2006525794A
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- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 229940035893 uracil Drugs 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
Description
本発明は、5’−リボヌクレオチドを含む組成物、および、このような組成物を製造するための方法に関する。本発明はまた、5’−リボヌクレオチドを含む組成物の、食品または飼料における使用に関する。
本発明は、少なくとも55%w/w(NaCl非含有乾燥物重量に基づく)の5’−リボヌクレオチドを含む組成物を提供する。本発明の組成物は好ましくは少なくとも65%w/wの5’−リボヌクレオチドを含み、またはより好ましくは少なくとも75%w/wの5’−リボヌクレオチドを含む。好ましくは、本発明の組成物はまたグルタミン酸塩を含む。典型的には、本発明の組成物は最大で98%w/wの5’−リボヌクレオチドを含む。
(i)微生物細胞を処理して、RNAを含む細胞内容物を放出させること;
(ii)放出された細胞内容物に存在するRNAを他の可溶性の細胞物質から分離すること;および
(iii)分離されたRNAを5’−リボヌクレオチドに変換すること
を含む、5’−リボヌクレオチドを含有する組成物を製造するための方法を提供する。
40,000kgのクリーム酵母(乾燥固体は18.2%である)を、すべての酵母酵素活性を不活性化するために、95℃で10分間、連続流通式熱交換器において熱処理した。続いて、不活性化された酵母を、pH8.0および62℃においてPescalase(Bacillus licheniformis由来のエンドプロテアーゼ、DSM N.V.、オランダ)で6時間、回分様式で処理した。その後、プロテアーゼを70℃で1時間の熱処理(回分様式)によって不活性化し、pHを塩酸で5.3に下げた。固形物を連続遠心分離によって反応混合物から除いた。残った上清を50kDの限外フィルターで限外ろ過して、高分子量画分(RNAを含む)を、無機成分、ビタミン、炭水化物(トレハロースなど)、遊離アミノ酸、ペプチドおよび小タンパク質のような低分子量物質から分離した。その後、RNAを5’−リボヌクレオチドに加水分解するために、高分子量画分(保持物UF1)を、pH5.3および65℃で15時間、酵素5’−ホスホジエステラーゼと回分様式でインキュベーションした。次いで、遊離した5’−AMPを、pH5.1および55℃での2.5時間のインキュベーション期間中に酵素デアミナーゼによって5’−IMPに変換した。最後に、反応混合物を、50kDフィルターを使用して再び限外ろ過した。ろ液の乾燥固体はほとんどが5’−リボヌクレオチドからなった(ろ液UF2)。
2100gのクリーム酵母(乾燥固体は18.2%である)を、すべての酵母酵素活性を不活性化するために、95℃で10分間、熱処理した。続いて、不活性化された酵母を、pH8.0および62℃においてPescalase(Bacillus licheniformis由来のエンドプロテアーゼ、DSM N.V.、オランダ)で6時間、回分様式で処理した。その後、プロテアーゼを70℃で1時間の熱処理(回分様式)によって不活性化し、pHを塩酸で5.3に下げた。加水分解物を50kD限外フィルターで限外ろ過して、高分子量画分(RNAを含む)および細胞壁を、無機成分、ビタミン、炭水化物(トレハロースなど)、遊離アミノ酸、ペプチドおよび小タンパク質のような低分子量の可溶性物質から分離した。RNAを5’−リボヌクレオチドに加水分解するために、保持物を、pH5.3および65℃で15時間、酵素5’−ホスホジエステラーゼと回分様式でインキュベーションした。次いで、遊離した5’−AMPを、pH5.1および55℃での2.5時間のインキュベーション期間中に酵素デアミナーゼによって5’−IMPに変換した。最後に、固形物を遠心分離によって除き、ペレット画分を脱イオン水で洗浄して、再び遠心分離した。両方の上清(最初の上清および洗浄液)を一緒にして、全体を50kDの限外フィルターで限外ろ過して、5’−リボヌクレオチドを含む低分子量物質を高分子量物質から分離した。得られた限外ろ過液を濃縮し、スプレー乾燥した。
プロセスが、実施例2に記載のように、2100gのクリーム酵母(18.2%の乾燥固体)から出発して行われた。しかしながら、本実施例では、30kDの限外フィルターが適用された(実施例2では50kDの限外フィルター)。
人工甘味料添加コカコーラ(登録商標)およびレギュラー型ファンタオレンジ(登録商標)における5’−リボヌクレオチド含有組成物の使用
Claims (19)
- 少なくとも55%w/w(NaCl非含有乾燥物重量に基づく)の5’−リボヌクレオチドを含み、かつ、グルタミン酸塩をさらに含む組成物。
- 少なくとも65%w/wまたは少なくとも75%w/w(NaCl非含有乾燥物重量に基づく)の5’−リボヌクレオチドを含む請求項1に記載の組成物。
- グルタミン酸塩対5’−リボヌクレオチドの比率が0.1未満であり、好ましくは0.05未満であり、より好ましくは0.01未満であり、かつ、この比率は0.001よりも大きい請求項1または2に記載の組成物。
- 0.01%w/w〜10%w/w(NaCl乾燥物重量に基づく)のグルタミン酸塩を含む請求項1から3のいずれか一項に記載の組成物。
- 5’−IMPおよび5’−AMPの合計よりも多い5’−GMPを含む請求項1から4のいずれか一項に記載の組成物。
- (i)微生物細胞を処理して、RNAを含む細胞内容物を放出させること;
(ii)放出された細胞内容物に存在するRNAを他の可溶性の細胞物質から分離すること;および
(iii)分離されたRNAを5’−リボヌクレオチドに変換すること
を含む、5’−リボヌクレオチドを含有する組成物を製造するための方法。 - 微生物細胞の生来の酵素が、微生物細胞を処理して細胞内容物を放出させる前に不活性化される請求項6に記載の方法。
- 細胞が酵素的、化学的または機械的に処理される請求項6または7に記載の方法。
- 細胞が酵素的に処理され、好ましくは、前記細胞を処理するために使用される酵素がプロテアーゼである請求項8に記載の方法。
- 微生物細胞に由来する固形物が、放出された細胞内容物に存在するRNAを他の可溶性の細胞物質から分離する前に除かれる請求項6から9のいずれか一項に記載の方法。
- 固形物が遠心分離またはろ過によって除かれる請求項10に記載の方法。
- 他の可溶性の細胞物質からのRNAの分離が限外ろ過によって行われる請求項6から11のいずれか一項に記載の方法。
- 分離されたRNAが、好ましくは5’−Fdaseによって、または、5’−Fdaseおよびデアミナーゼによって、5’−リボヌクレオチドに酵素的に変換される請求項6から12のいずれか一項に記載の方法。
- 前記5’−リボヌクレオチドが、5’−リボヌクレオチドよりも大きい分子量を有する化合物を除去することによってさらに精製される請求項6から13のいずれか一項に記載の方法。
- 前記5’−リボヌクレオチドよりも大きい分子量を有する化合物の除去が限外ろ過によって行われる請求項14に記載の方法。
- 請求項1から5のいずれか一項に記載の組成物、または、請求項6から15のいずれか一項に記載の方法によって製造される5’−リボヌクレオチドを含有する組成物の、食品または飼料における使用。
- 総脂肪が低下している食品または低い食品の食味および/または芳香および/または口あたりにおける脂肪的特徴を改善するための、請求項1から5のいずれか一項に記載の組成物、または請求項6から15のいずれか一項に記載の方法によって製造される5’−リボヌクレオチドを含有する組成物の使用。
- 食品における人工甘味料の後味を隠すための、請求項1から5のいずれか一項に記載の組成物、または請求項6から15のいずれか一項に記載の方法によって製造される5’−リボヌクレオチドを含有する組成物の使用。
- 飲料の食味および/または芳香および/または口あたりにおける特定の植物的特徴および/または果実的特徴および/またはアルコール的特徴を改善するための、請求項1から5のいずれか一項に記載の組成物または請求項6から15のいずれか一項に記載の方法によって製造される5’−リボヌクレオチドを含有する組成物の使用。
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PCT/EP2004/000658 WO2004067758A2 (en) | 2003-01-27 | 2004-01-23 | Production of 5'-ribonucleotides |
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- 2004-01-23 AU AU2004207932A patent/AU2004207932B2/en not_active Expired - Fee Related
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- 2004-01-23 EP EP04704609A patent/EP1587947B1/en not_active Expired - Lifetime
- 2004-01-23 CA CA2513590A patent/CA2513590C/en not_active Expired - Lifetime
- 2004-01-23 DE DE602004025199T patent/DE602004025199D1/de not_active Expired - Lifetime
- 2004-01-23 DK DK04704609.9T patent/DK1587947T3/da active
- 2004-01-23 WO PCT/EP2004/000658 patent/WO2004067758A2/en not_active Application Discontinuation
- 2004-01-23 CN CN201210028479.0A patent/CN102524737B/zh not_active Expired - Fee Related
- 2004-01-23 PT PT04704609T patent/PT1587947E/pt unknown
- 2004-01-23 BR BR0406903-0A patent/BRPI0406903A/pt not_active Application Discontinuation
- 2004-01-23 KR KR1020057013756A patent/KR101105124B1/ko not_active IP Right Cessation
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- 2004-01-23 CN CN2004800029377A patent/CN101155929B/zh not_active Expired - Fee Related
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JP2012165659A (ja) * | 2011-02-10 | 2012-09-06 | Mitsui Norin Co Ltd | 旨味が強化され、苦渋味が低減された茶飲料 |
JP2012179042A (ja) * | 2011-02-10 | 2012-09-20 | Mitsui Norin Co Ltd | ヌクレオチド含有茶抽出物およびその製造方法 |
JP2014505484A (ja) * | 2011-02-17 | 2014-03-06 | ディーエスエム アイピー アセッツ ビー.ブイ. | 5’−リボヌクレオチド含有組成物の製造方法 |
JP2012165753A (ja) * | 2012-05-01 | 2012-09-06 | Mitsui Norin Co Ltd | 旨味が強化され、苦渋味が低減された茶飲料 |
WO2017209175A1 (ja) * | 2016-05-31 | 2017-12-07 | キッコーマン株式会社 | 核酸含有発酵調味料及びその製造方法 |
CN109310131A (zh) * | 2016-05-31 | 2019-02-05 | 龟甲万株式会社 | 含核酸发酵调味料及其制造方法 |
KR20190013795A (ko) * | 2016-05-31 | 2019-02-11 | 기꼬만 가부시키가이샤 | 핵산 함유 발효 조미료 및 그 제조 방법 |
US11122827B2 (en) | 2016-05-31 | 2021-09-21 | Kikkoman Corporation | Nucleic acid-containing fermented seasoning and method of producing the same |
KR102368348B1 (ko) | 2016-05-31 | 2022-03-02 | 기꼬만 가부시키가이샤 | 핵산 함유 발효 조미료 및 그 제조 방법 |
JP6285068B1 (ja) * | 2017-05-31 | 2018-02-28 | キッコーマン株式会社 | 核酸含有発酵調味料及びその製造方法 |
JP2018201352A (ja) * | 2017-05-31 | 2018-12-27 | キッコーマン株式会社 | 核酸含有発酵調味料及びその製造方法 |
JP2021506259A (ja) * | 2017-12-13 | 2021-02-22 | ルサッフル・エ・コンパニーLesaffre Et Compagnie | リボヌクレオチドに富む酵母抽出物ならびに望ましくない風味および望ましくない芳香ノートを遮蔽するためのその使用 |
Also Published As
Publication number | Publication date |
---|---|
EP1587947B1 (en) | 2010-01-20 |
CN102524737B (zh) | 2015-12-02 |
AU2004207932A1 (en) | 2004-08-12 |
CN101155929A (zh) | 2008-04-02 |
KR101105124B1 (ko) | 2012-01-16 |
ZA200505433B (en) | 2006-05-31 |
CN101155929B (zh) | 2012-03-21 |
DK1587947T3 (da) | 2010-05-10 |
CA2513590A1 (en) | 2004-08-12 |
CN102524737A (zh) | 2012-07-04 |
KR20050100378A (ko) | 2005-10-18 |
CA2513590C (en) | 2016-11-29 |
ATE455859T1 (de) | 2010-02-15 |
WO2004067758A2 (en) | 2004-08-12 |
AU2004207932B2 (en) | 2009-09-03 |
EP1587947A2 (en) | 2005-10-26 |
US7968705B2 (en) | 2011-06-28 |
PT1587947E (pt) | 2010-03-29 |
JP4786525B2 (ja) | 2011-10-05 |
BRPI0406903A (pt) | 2006-01-03 |
DE602004025199D1 (de) | 2010-03-11 |
US20060078972A1 (en) | 2006-04-13 |
WO2004067758A3 (en) | 2007-12-27 |
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