JP2011229428A - Production method for antioxidative composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new production method for an antioxidative composition containing 3-hydroxyanthranilic acid being an antioxidant.SOLUTION: The production method for an antioxidative composition is configured to produce 3-hydroxyanthranilic acid in a culture by culturing fungi belonging to Mucor spp. in a culture medium added with tryptophan. The antioxidative composition obtained by the production method can be highly effectively used in food, cosmetics, and pharmaceutical products or the like.

Description

The present invention relates to a method for producing an antioxidant composition, characterized in that 3-hydroxyanthranilic acid is produced in a culture by culturing a bacterium belonging to the genus Mucor in a medium to which tryptophan is added. About.
Furthermore, this invention relates to the foodstuff, cosmetics, pharmaceuticals, etc. containing the antioxidant composition obtained by the manufacturing method.

  For antioxidant substances produced by microorganisms, for example, culture Aspergillus glacaus, Aspergillus otraceus, Aspergillus louver, Aspergillus tereus, Penicillium graucum or Rhizopus oligospora, and collect water-soluble antioxidant substances produced outside the cell The manufacturing method of the antioxidant substance characterized by this is disclosed (for example, refer patent document 1).

As for the antioxidant property of soybean fermented products by tempeh bacteria, for example, it contains γ-aminobutyric acid at a high concentration by anaerobically fermenting soybeans with the genus Rhizopus tempeh, and derived from soybeans and soybean fermentation products. A method for producing a fermented soybean fermented food with a high content of γ-aminobutyric acid that can also use active ingredients such as proteins, amino acids, and antioxidant components is disclosed (for example, see Patent Document 2). Incidently, an active ingredient such as an antioxidant ingredient is used, and it is not intended to obtain an antioxidant composition.
In addition, for example, 3-hydroxyanthranilic acid, which is an antioxidant substance, was isolated and identified from tempeh fermented with soybean using Rhizopus oligospora IFO32002 or Rhizopus oligospora IFO32003, and the content of 3-hydroxyanthranilic acid is It is reported that the lyophilized product of Tempe on the second day of fermentation was the maximum (about 50 mg / 100 g of solids) (for example, see Non-Patent Document 1), but the content of 3-hydroxyanthranilic acid is low. There's a problem.

Ingested amino acids are metabolized in vivo. For example, DL-kynurenic acid, kynurenic acid, anthranilic acid, DL-α-alanine, 5-hydroxyanthranilic acid, which are metabolites in the metabolic pathway of tryptophan in vivo 3-hydroxyanthranilic acid, xanthurenic acid, and tryptophan were subjected to anti-oxidation test by AOM test with pork fat and oven test at about 60 ° C., and 3-hydroxyanthranilic acid had the highest antioxidant property (For example, refer nonpatent literature 2).
In addition, for example, in an AOM test after adding 3-hydroxyanthranilic acid and tocopherol to pork fat and heating at 180 ° C. for 5 hours, it is reported that 3-hydroxyanthranilic acid has higher thermal stability than tocopherol ( For example, refer nonpatent literature 3).
In addition, for example, inhibition of tyrosinase activity of 3-hydroxyanthranilic acid has been reported (see, for example, Non-Patent Document 4), and whitening action of 3-hydroxyanthranilic acid is expected.

  The method for producing 3-hydroxyanthranilic acid includes, for example, dehydrogenating 2,3-dihydro-3-hydroxyanthranilic acid biosynthesized from a mutant of Streptomyces aureofaciens in the presence of a catalyst. -A method for producing hydroxyanthranilic acid is disclosed (for example, see Patent Document 3), but by chemical synthesis.

JP-A 63-307891 International Publication No. 01/093696 JP-A-7-309946

Hideo Esaki et al, "New Antioxidant Isolated from Tempe", J. Agric. Food Chem., 1996, 44, p. 696-700 Goro Enomoto, 4 others, “Antioxidative properties of tryptophan metabolites”, Nutrition and Food, 1977, Vol. 30, No. 5, p. 291-296 Goro Enomoto, 4 others, “Antioxidative properties of several amino acid metabolites”, Nutrition and Food, 1979, Vol. 32, No. 1, p. 41-46 Antonio Rescigno et al, "Effect of 3-hydroxyanthranilic acid on mushroom tyrosinase activity", Biochemica et Biophysica Acta, 1998, Vol. 138, No. 2, p. 268-276

As described above, antioxidant substances produced by microorganisms have been conventionally known, but they do not necessarily have sufficient antioxidant performance, and an antioxidant composition having better antioxidant performance is desired. It is rare.
Moreover, about the antioxidant property by a soybean fermented product, it uses an active ingredient, such as an antioxidant component incidentally by eating soybean fermented food itself, and does not necessarily have sufficient antioxidant performance.
In addition, 3-hydroxyanthranilic acid has strong antioxidant activity and tyrosinase inhibitory activity, and has attracted attention as an antioxidant and a whitening cosmetic raw material. A method for producing 3-hydroxyanthranilic acid that does not involve chemical synthesis is desired. It is rare.

  The present invention provides a novel method for producing an antioxidant composition containing 3-hydroxyanthranilic acid by producing 3-hydroxyanthranilic acid, which is an excellent antioxidant substance, by culturing microorganisms. For the purpose.

As a result of intensive studies focusing on the production of antioxidant substances by culturing microorganisms, the present inventors have effectively cultivated an antioxidant composition by culturing specific microorganisms in a medium supplemented with tryptophan. The present invention was completed by finding that it can be produced.
That is, in the present invention, 3-hydroxyanthranilic acid is produced in a culture obtained by inoculating and culturing a bacterium belonging to the genus Mucor into a culture medium to which tryptophan is added. The present invention provides a novel method for producing an antioxidant composition.
Furthermore, the present invention provides foods, cosmetics, pharmaceuticals and the like containing the antioxidant composition obtained by the production method.

The present invention includes the following aspects.
Item (1)
A method for producing an antioxidant composition, characterized in that 3-hydroxyanthranilic acid is produced by culturing a bacterium belonging to the genus Mucor in a medium supplemented with tryptophan.
Item (2)
That the bacterium belonging to the genus Mucor is at least one selected from Mucor indicus, Mucor circinelloides, Mucor hiemalis, and Mucor pusillus A method for producing an antioxidant composition according to item (1).
Item (3)
The method for producing an antioxidant composition according to item (1), wherein the amount of tryptophan added to the medium is at least 0.01% by weight.
Item (4)
A medium in which a medium containing a material containing at least an organic nitrogen component and a carbohydrate or a material containing a carbohydrate, or a medium in which a material containing at least an organic nitrogen component and a material containing fats or oils are mixed, The method for producing an antioxidant composition according to item (1), which is any one of the above.
Item (5)
An antioxidant composition obtained by the method for producing an antioxidant composition according to any one of items (1) to (4).
Item (6)
A food comprising the antioxidant composition according to item (5).
Item (7)
A cosmetic comprising the antioxidant composition according to item (5).

According to the present invention, by culturing a bacterium belonging to the genus Mucor in a medium to which tryptophan is added, 3-hydroxyanthranilic acid, which is an excellent antioxidant, can be efficiently produced. The antioxidant composition excellent in the antioxidant performance containing a hydroxyanthranilic acid can be manufactured.
Furthermore, the antioxidant composition according to the present invention has excellent antioxidant performance and functionality such as whitening, and can be used very effectively in foods, cosmetics, pharmaceuticals and the like.

In the present invention, by culturing a bacterium belonging to the genus Mucor in a medium to which tryptophan is added, 3-hydroxyanthranilic acid is produced in the culture, and the antioxidant property containing the 3-hydroxyanthranilic acid A method for producing the composition is provided.
In the present invention, by adding tryptophan to the medium, bacteria belonging to the genus Mucor assimilate tryptophan as a free amino acid and produce 3-hydroxyanthranilic acid in the culture.

In the present invention, the bacterium belonging to the genus Mucor to be used is a zygomycete, a fungus belonging to the genus Mucor, and any bacterium belonging to the genus Mucor,
Mucor abundans,
Mucor ambiguus,
Mucor inaequisporus,
Mucor indicus,
Mucor guilliermondii,
Mucor genevensis,
Mucor saturninus,
Mucor subtilissimus,
Mucor circinelloides,
Mucor strictus,
Mucor tuberculisporus,
Mucor bacilliformis,
Mucor hiemalis,
Mucor piriformis,
Mucor pusillus,
Mucor fragilis,
Mucor plasmaticus,
Mucor flavus,
Mucor plumbeus,
Mucor petrinsularis,
Mucor mucedo,
Mucor racemosus,
Mucor recurvus,
Preferably, it is at least one selected from Mucor indicus, Mucor circinelloides, Mucor hiemalis, and Mucor pusillus.

The microorganism according to the present invention can be obtained from the National Institute of Technology and Evaluation, the RIKEN BioResource Center, or the like.
Specifically, Mucor indicus NBRC5773, Mucor circinelloides NBRC4554, Mucor circinelloides NBRC5398, Mucor hiemalis NBRC6753, Mucor pusill ill, etc. .

In the present invention, the tryptophan used includes DL-tryptophan and L-tryptophan, and preferably conforms to official standards such as the Food Additives Standard, Japanese Pharmacopoeia, Quasi-drug Raw Material Standard, Feed Additive Standard, etc. More preferably, it is an edible grade tryptophan that complies with the official food additive regulations.
In the present invention, the tryptophan used may be tryptophan contained in various protein hydrolysates.
In the present invention, the amount of tryptophan added to the medium is at least 0.01% by weight, preferably 0.02 to 5.0% by weight, more preferably 0.05 to 3.0% by weight, particularly Preferably, it is 0.1 to 1.0% by weight. In addition, when the amount of tryptophan added to the medium becomes large, inconveniences such as difficulty in dissolving tryptophan in the medium, reduction in utilization efficiency, and high cost may occur.

In the present invention, the medium to be used may be any nutrient medium that can grow microorganisms and produce 3-hydroxyanthranilic acid, and may be either a solid medium or a liquid medium.
In the present invention, the medium to be used may be any medium that can be used in a conventional manner containing a nitrogen source, a carbon source, an inorganic substance, and vitamins as necessary.

In the present invention, the nitrogen source used in the medium can include a material containing an organic nitrogen component, that is, the material containing the organic nitrogen component includes various protein degradation products or materials containing animal and plant proteins. Can be mentioned. Specifically, yeast extract, peptone, corn steep liquor, beans such as soybeans, cereals such as corn, rice and wheat, potatoes such as wheat bran and rice bran, seeds such as sesame, teas such as green tea, Examples include algae such as seaweed, milk powder, and the like.
In this invention, the quantity of the raw material containing the organic nitrogen component mix | blended in a culture medium is 0.01 to 80 weight%, Preferably, it is 0.05 to 60 weight%, More preferably, it is 0.5 to 50 weight% .

In the present invention, examples of the carbon source used in the culture medium include carbohydrates, materials containing carbohydrates, fats and oils or materials containing fats and oils. Specific examples of carbohydrates or carbohydrate-containing materials include glucose, sugar, dextrin, starch hydrolysate, starch, corn, grains such as rice and wheat, beans such as soybeans, and potatoes such as potatoes. It is done. In addition, fats and oil-containing materials include animal fats such as beef tallow and fish oil, vegetable fats such as soybean oil and rapeseed oil, fatty acids such as linoleic acid, processed fats and oils such as shooting, corn, rice and wheat Cereals such as wheat bran and rice bran, beans such as soybeans, and seeds such as sesame and peanuts.
In the present invention, the amount of carbohydrate or carbohydrate-containing material mixed in the medium is 0.1 to 80% by weight, preferably 0.5 to 60% by weight, more preferably 2 to 50% by weight. is there.
Moreover, in this invention, the quantity of the raw material containing fats and oils or fats mix | blended in a culture medium is 0.1 to 80 weight%, Preferably, it is 0.5 to 60 weight%, More preferably, it is 2 to 50 weight% .

  These materials used for the culture medium may be used as they are, or may be used in the form of shredded, crushed, pellets, flakes, or may be used after treatments such as drying, heating, and enzyme treatment. Also, some materials may be used in combination.

In the present invention, examples of the material containing both the organic nitrogen component and the carbohydrate include potatoes such as soybean, rice bran and wheat bran, laver, and green tea, and these may be used.
Moreover, in the present invention, for materials containing both organic nitrogen components and fats and oils, seeds such as soybeans, corn, sesame, potatoes such as wheat bran and rice bran, oil materials, etc. can be mentioned, These may be used.

  In the present invention, a medium to be used is a medium in which a material containing at least an organic nitrogen component and a carbohydrate or a material containing a carbohydrate are blended, or a material containing at least an organic nitrogen component and a material containing oil or fat. Any of the formulated media. Specifically, a medium containing at least a yeast extract and glucose, a medium containing at least a yeast extract and soybeans, a medium containing at least soybeans, a medium containing at least wheat bran, a medium containing at least rice bran, Medium containing at least laver, medium containing at least green tea, medium containing at least yeast extract and vegetable oil, medium containing at least yeast extract and soybeans, medium containing at least corn, and at least sesame Examples include a medium.

  In the present invention, examples of the inorganic substance used in the medium include phosphates, sulfates, nitrates, and the like containing sodium, potassium, magnesium, iron, calcium, and the like. These inorganic substances may be appropriately mixed in the medium.

  In the present invention, water as a solvent used in the medium is not particularly limited, and examples thereof include tap water, ion-exchanged water, distilled water, and microfiltration water, and can be set as appropriate.

  In the present invention, the pH of the medium to be used may be adjusted with acid or alkali, and is pH 4.5 to 9.0, preferably pH 5.5 to 8.0.

  In the present invention, the culture method may be any normal microorganism culture method, is culture under aerobic conditions, and may be either solid culture or liquid culture.

  In this invention, about the temperature and time of culture | cultivation, what is necessary is just the conditions which culture | cultivate a normal filamentous fungus, 1-10 days are mentioned at 15-40 degreeC, In order to raise the production amount of 3-hydroxyanthranilic acid Is preferably 20 to 40 ° C. for 1 to 7 days, more preferably 25 to 35 ° C. for 1 to 4 days.

  In the present invention, the antioxidant composition containing 3-hydroxyanthranilic acid is usually subjected to a sterilization step after the culturing step. The sterilization conditions in the sterilization process may be any conventional temperature and time effective for the bacteria used for the culture. The obtained antioxidant composition may be used as it is, or may be used as a concentrate after being processed with a concentrator or the like by a conventional method, or may be used after drying as described later.

Furthermore, in this invention, the antioxidant composition containing 3-hydroxyanthranilic acid is obtained by performing a solid-liquid separation process after passing through a sterilization process following a culture | cultivation process.
Examples of the solid-liquid separation step include centrifugation and filtration, and can be set as appropriate. The antioxidant composition obtained as the liquid part may be used as it is, or by a concentrator or the like by a conventional method. It may be processed and used as a concentrate, or may be dried and used as described later.

In the present invention, in order to obtain a high-quality antioxidant composition having an excellent anti-oxidant power and the like, and an excellent functional surface such as color and odor, the above-described culture step, sterilization step, solid-liquid In order to improve the color and odor in addition to the separation step, a purification step may be performed, and examples of the purification treatment step include purification with activated carbon, an adsorption resin, and the like, preferably purification with activated carbon.
The purification treatment with activated carbon is performed by adding activated carbon to the treated raw material and then separating the solid and liquid to remove the activated carbon. The amount of activated carbon used is 0.1 to 10% by weight, preferably 0.5 to 5% by weight, based on the weight of the processing raw material.

In the present invention, the antioxidant composition that has undergone the above-described culture step and sterilization step may be used as it is, or may be used as a concentrate after being processed by a concentrator or the like by a conventional method.
Further, in the present invention, the antioxidant composition that has undergone the above-described culture process, sterilization process, and solid-liquid separation process may be used as a concentrate as it is or after being processed with a concentrator or the like by a conventional method. May be used.
Moreover, you may use the antioxidant composition which passed through said culture | cultivation process, sterilization process, solid-liquid separation process, and a refinement | purification process process, Furthermore, this is processed with a concentrator etc. by a conventional method, and is used as a concentrate. It may also be used after drying.
In addition, a solvent may be appropriately used for stabilizing the antioxidant composition, and an excipient such as dextrin may be appropriately used.

  Furthermore, in the present invention, the culture obtained by culturing may be appropriately treated with an organic solvent such as methanol or ethanol or an ion exchange resin by a conventional method. By carrying out solvent extraction treatment or ion exchange resin treatment, the concentration of 3-hydroxyanthranilic acid in the antioxidant composition can be relatively increased.

  In the present invention, the antioxidant composition may be used after drying, and an excipient such as dextrin may be used as appropriate. As a drying method, spray drying, freeze drying, drum dry drying, hot air drying, and the like can be appropriately employed.

In the present invention, the antioxidant composition only needs to contain 3-hydroxyanthranilic acid as long as the culture obtained by inoculating and culturing a microorganism in a medium to which tryptophan has been added and culturing the microorganism. Can relatively increase the concentration of 3-hydroxyanthranilic acid in the antioxidant composition, but the higher the absolute amount of 3-hydroxyanthranilic acid contained in the culture, the more effective the antioxidant power Can be demonstrated.
In the present invention, the content of 3-hydroxyanthranilic acid per solid of the antioxidant composition is preferably 0.05% by weight (500 μg / g) or more, more preferably 0.1% by weight. (1000 μg / g) or more, more preferably 0.3% by weight (3000 μg / g) or more, and particularly preferably 0.5% by weight (5000 μg / g) or more.

  The antioxidant composition containing 3-hydroxyanthranilic acid of the present invention can be effectively used in foods, cosmetics, pharmaceuticals, and the like by utilizing functions such as antioxidant power and whitening action. In that case, an effect can also be heightened by using together with components which have whitening effects, such as antioxidants, such as tocopherol and ascorbic acid, and arbutin.

  In the present invention, the blending amount of the antioxidant composition in foods, cosmetics, pharmaceuticals, etc. is not particularly specified, but considering the content of 3-hydroxyanthranilic acid, the form of the blended product, the dosage form, etc. The amount may be determined as appropriate, may be used as it is, may be used in an appropriate amount, and may be 0.001 to 50% by weight.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples. In addition, in this invention, all the mixing | blending% of each raw material and raw material used for a culture medium is weight%.

In order to examine the effect of the presence or absence of tryptophan on the medium on the production of 3-hydroxyanthranilic acid (hereinafter referred to as “3-HAA”), the filamentous fungi shown in Table 1 (both are independent administrative corporation product evaluations) Prepared for [Medium A (control group)], [Medium A tryptophan addition group], [Medium B (control group)], and [Medium B tryptophan addition group] shown below. 50 g of each medium was inoculated and cultured with shaking in a 200 ml Erlenmeyer flask at 30 ° C. for 3 days. The culture was sterilized at 80 ° C. for 10 minutes, and then centrifuged to obtain a supernatant. About each culture supernatant liquid, the amount of 3-HAA was measured by the high performance liquid chromatography (henceforth "HPLC"). The analysis results are shown in Table 1. The measurement conditions of HPLC are shown below.
[Medium A (control group)]
As an organic nitrogen component, 0.5 g (1.0%) of yeast extract (Becton & Dickinson), and 1 g (2.0%) of soybean oil (“Soya White Oil” manufactured by Kato Oil Co., Ltd.) as an oil and fat component As an inorganic substance, 0.05 g (0.1%) of monopotassium phosphate, 0.1 g (0.2%) of dipotassium phosphate, 0.025 g (0.05%) of magnesium sulfate, and sulfuric acid first A medium in which 0.0025 g (0.005%) of iron and water are blended to make the whole 50 g (100%) and sterilized by heating at 121 ° C. for 15 minutes.
[Medium A tryptophan addition group]
As an organic nitrogen component, 0.5 g (1.0%) of yeast extract (Becton & Dickinson), and 1 g (2.0%) of soybean oil (“Soya White Oil” manufactured by Kato Oil Co., Ltd.) as an oil and fat component As an inorganic substance, 0.05 g (0.1%) of monopotassium phosphate, 0.1 g (0.2%) of dipotassium phosphate, 0.025 g (0.05%) of magnesium sulfate, and sulfuric acid first 0.0025 g (0.005%) of iron, 0.2 g (0.4%) of L-tryptophan, and water were blended to make 50 g (100%) as a whole, and sterilized by heating at 121 ° C. for 15 minutes. Culture medium.
[Medium B (control group)]
Yeast extract (made by Asahi Food and Healthcare) 0.025g (0.05%), soybean powder 5g (10.0%), and water are blended as organic nitrogen components, and the total is 50g (100% ) And sterilized by heating at 121 ° C. for 15 minutes.
[Medium B tryptophan addition group]
Yeast extract (manufactured by Asahi Food and Healthcare) 0.025 g (0.05%), soybean powder 5 g (10.0%), and L-tryptophan 0.1 g (0.2%) as organic nitrogen components , And water to make 50 g (100%) as a whole and sterilized by heating at 121 ° C. for 15 minutes.

[HPLC measurement conditions]
Detector: Fluorescence detector (excitation wavelength 325 nm, fluorescence wavelength 420 nm)
Column: Inertsil C18 (inner diameter 4.6 mm, length 25 cm)
Mobile phase: 5 mmol Butyltetraammonium bromide, 0.1 mmol EDTA, 30 mmol Potassium phosphate buffer (pH 6.0): Acetonitrile = 1000: 70
Flow rate: 0.9 ml / min Column temperature: 40 ° C
Standard: Reagent 3-HAA (manufactured by Tokyo Chemical Industry Co., Ltd.) was dissolved in 30 mmol potassium phosphate buffer (pH 6.0) to prepare a calibration curve.
Test solution: diluted with 30 mmol potassium phosphate buffer (pH 6.0).

  Regarding Example 1, all the bacteria belonging to the genus Rhizopus were confirmed to have significant production of 3-HAA by adding tryptophan to the medium, and an antioxidant composition containing 3-HAA was obtained. .

  In order to examine the effect of the amount of tryptophan added to the medium on the production amount of 3-HAA, Mucor hiemalis NBRC6753 is used as a bacterium belonging to the genus Mucor, and the medium A used in Example 1 is as shown in Table 2. 50 g of each medium added by adjusting the amount of L-tryptophan added to the above was inoculated and cultured with shaking in a 200 ml Erlenmeyer flask at 30 ° C. for 3 days. Each culture was sterilized at 80 ° C. for 10 minutes and then subjected to solid-liquid separation by centrifugation to obtain a culture supernatant. About each supernatant liquid, the amount of 3-HAA was measured by HPLC. The analysis results are shown in Table 2. The HPLC measurement conditions were the same as in Example 1.

  About Example 2, the tryptophan addition 0.01 weight% showed improvement in the production ability of 3-HAA, and the addition effect was seen. Further, when HA added 0.05% by weight or more of tryptophan to the medium, 3-HAA showed a remarkable productivity, and when HA added to the medium was 0.10% by weight or more, 3-HAA showed particularly remarkable productivity. The maximum value was shown at a tryptophan addition amount of 0.40% by weight. The amount of 3-HAA per culture supernatant when the amount of tryptophan added was 0.40% by weight was 809 μg / g. Moreover, the solid content of this culture supernatant was 0.96%, and the 3-HAA content per solid was 84270 μg / g.

  Mucor pusillus NBRC4578 is added to 0.0g (0.2%) L-tryptophan in 15g (50%) of polished rice, one of the carbohydrates, and 30g (100% in total) with water. %) And inoculated into a medium sterilized by heating at 121 ° C. for 15 minutes and cultured in a 200 ml Erlenmeyer flask at 30 ° C. for 3 days. The culture was homogenized by adding 120 ml of water, sterilized at 80 ° C. for 10 minutes, and then centrifuged to collect the supernatant to obtain 102 g of an antioxidant composition (solid content: 5.5%). This was subjected to HPLC measurement under the same measurement conditions as in Example 1. As a result, the 3-HAA content was 481 μg / g, and the 3-HAA content per solid was 8745 μg / g (0.87%). It was.

Mucor hiemalis NBRC6753 was inoculated into 1.2 kg of a medium prepared by adding 4.8 g (0.4%) of L-tryptophan to medium A used in Example 1, and a 2 L jar fermenter. And aerated and stirred for 30 hours at 30 ° C. The culture was adjusted to pH 8.0, sterilized at a temperature of 90 ° C., purified with activated carbon, and subjected to solid-liquid separation by filtration, and the filtrate was collected. The filtrate was concentrated under reduced pressure to obtain 69 g (solid content 20.5%) of an antioxidant composition. When this product was subjected to HPLC measurement under the same measurement conditions as in Example 1, the 3-HAA content was 5535 μg / g and the 3-HAA content per solid was 27000 μg / g (2.70%). It was.
Furthermore, dextrin of the same amount as the solid content weight of this liquid weight was added and freeze-dried to obtain 24 g of the antioxidant composition of the present invention. As a result of HPLC measurement under the same measurement conditions as in Example 1, the 3-HAA content was 19000 μg / g (1.90%). The obtained product of the present invention had a light yellow color, had no off-flavor, and had a good sensory surface.

Mucor pusillus NBRC4578 was added to 100 g (50%) of soybean, 0.4 g (0.2%) of L-tryptophan, and water was added to make a total of 200 g (100%). The medium was inoculated into a medium sterilized by heating for 15 minutes and cultured in a 1 L Erlenmeyer flask at 32 ° C. for 3 days. The culture was homogenized by adding 800 ml of water, sterilized at 80 ° C. for 10 minutes, and then centrifuged to collect the supernatant to obtain 760 g of an antioxidant composition (solid content 2.1%). As a result of HPLC measurement under the same measurement conditions as in Example 1, the 3-HAA content was 609 μg / g, and the 3-HAA content per solid was 29000 μg / g (2.90%). It was.
Furthermore, after performing solid-liquid separation by filtration, the filtrate was concentrated under reduced pressure to obtain 90 g of a concentrated liquid (solid content: 14.4%). 10% by weight of dextrin was added with respect to the weight of the concentrated liquid and freeze-dried to obtain 22 g of the antioxidant composition of the present invention. This was subjected to HPLC measurement under the same measurement conditions as in Example 1. As a result, the 3-HAA content was 17100 μg / g (1.71%).

[Reference example]
The content of 3-HAA was measured for commercial tempeh (solid content 42.0%) and fermented soybeans (solid content 36.6%) fermented with tempeh bacteria. A 30 mmol potassium phosphate buffer solution (pH 6.0) was added to the specimen, and the mixture was pulverized and then centrifuged to obtain a supernatant. For each supernatant, the 3-HAA content per solid was determined. The HPLC measurement conditions were the same as in Example 1. The analysis results are shown in Table 3. As a comparison, the 3-HAA content per solid in Example 4 and Example 5 is shown.
In addition, fermented soybeans fermented soybeans with Tempe fungus are shown in the following International Publication No. 01/093696 (Title of Invention “Method for Producing Fermented Foods Containing Gamma-Aminobutyric Acid and Free Amino Acid”) <Example 8 > Prepared according to the method described.
* Method described in International Publication No. 01/093696 <Example 8>: 100 g of moulted soybeans were immersed in 300 ml of 0.2% acetic acid solution for 12 hours, and steamed at 120 ° C. for 5 minutes to prepare steamed soybeans. Subsequently, 1% by weight of a spore suspension of Rhizopus oligosporus NBRC32003 strain was added to the steamed soybean and mixed. This was filled in a plastic bag with a hole in the surface so that the steamed soybean had a thickness of about 1.5 cm, and then fermented at 30 ° C. for 20 to 22 hours and then anaerobically treated for 20 hours. Was prepared.

  About a reference example, 3-HAA content about the soybean fermented material which fermented soybean with commercially available tempeh and tempeh bacteria is as small as 100 microgram / g or less, and the 3-HAA content of Example 4 and Example 5 of the present invention is as follows. These were 200 times or more of these, and were remarkably many. In addition, the 3-HAA content of the product of the present invention is about 50 mg of 3-HAA content of the freeze-dried product of Tempe of Non-Patent Document 1 described in paragraph [0003] of this specification / 100 g of solid (500 μg). / G) was significantly more.

The products of the present invention obtained in Example 4 and Example 5 were measured for antioxidant properties by the β-carotene fading method. Measurement method is “Toshida Tojiro,“ Food Functionality Manual: Measurement of Antioxidation by β-Carotene Fading Method ”, [online], January 30, 2003, National Institute of Agricultural Sciences Research Institute, [Search February 25, 2010], Internet <URL: http://www.nfri.affrc.go.jp/yakudachi/manual/2-6.html>
The solvent is 80% methanol, butylhydroxyanisole (hereinafter referred to as “BHA”) is used as an antioxidant, 80% methanol is used as a blank instead of the sample solution, and the sample is processed (0 minutes). The absorbance at 470 nm was measured for each of the 50 ° C. heat treatment for 45 minutes and the 50 ° C. heat treatment for 60 minutes, and the fading inhibition rate of each test solution was determined from the following formula. The results are shown in Table 4.

(45 minutes elapsed) fading suppression rate (%) = 100 × [1- (Abs45−Abs0) / B0]
(60 minutes elapsed) fading suppression rate (%) = 100 × [1- (Abs60−Abs0) / B0]
B0: Absorbance at 0 minutes of blank
Abs0: Absorbance before sample processing (0 min)
Abs45: Absorbance after 45 minutes of treatment
Abs60: Absorbance after 60 minutes of treatment

  As for Example 6, the color fading inhibition rate of all of the products of the present invention was remarkably superior to that of the blank, showed almost the same value as BHA as an antioxidant substance, and the products of the present invention had a remarkable antioxidant activity. Was.

  For fish oil containing 28% docosahexaenoic acid (hereinafter referred to as “DHA”), the product of the present invention (Example 4) 0.15% by weight, vitamin E 0.3% by weight, ascorbyl palmitate 0.3% by weight % Were added, and an oxidation acceleration test for fats and oils was performed for each. In the oxidation acceleration test, a test tube containing oil was placed in a DRY THERMO UNIT (manufactured by Taiyo Kagaku Kogyo Co., Ltd.) set at 85 to 90 ° C., and heated while aeration of 150 ml / min per test tube. Thereafter, the peroxide value (POV) was measured at regular intervals. In addition, in order to dissolve this invention product, vitamin E, and ascorbyl palmitate in fats and oils, ethanol and water were blended and added to fish oil. Moreover, what added dextrin instead of these as a control group was prepared, and it operated similarly to other test groups. The results are shown in Table 5.

  About Example 7, about the antioxidant property with respect to the fish oil containing 28% of DHA, this invention (Example 4) addition section has POV value in both 1.5-hour progress and 2.5-hour progress. The value was smaller than that of the vitamin E addition group, indicating that the product of the present invention has a remarkable antioxidant performance.

About the sardine pickle containing a relatively large amount of fish oil, using the formulation of the following formulation example 1, the addition of 0.15% by weight of the product of the present invention (Example 4), instead of the product of the present invention, 100 g of test sections each containing 0.15% by weight of a commercially available tea extract (“Sun Food CD” manufactured by Mitsubishi Chemical Foods Co., Ltd.) for the purpose of deodorizing, anti-oxidation and improving shelf life of processed foods in general are prepared. About each, the sensory flavor immediately after preparation, POV measurement, POV measurement after refrigerated storage were performed, and the oxidation inhibitory effect was tested. In addition, 100 g of the product to which the product of the present invention or the commercial tea extract was not added was prepared as a control group. The results are shown in Table 6.
[Formulation Example 1]
In the following formulation, sardines are ground with a mixer, added with salt and the remaining ingredients and thoroughly sown in a mortar, then heated in a boiling bath for 3-4 minutes to prepare sardine tsunami, and transparent pouch Refrigerated storage.
(Material) (wt%)
Sardine 61.8
Potato starch 12.4
Sugar 3.1
Salt 1.8
Glycine 1.5
Sodium glutamate 0.4
Water 18.85
Product of the present invention (Example 4) 0.15

  About Example 8, about the oxidation inhibitory effect with respect to a sardine tsunami, this invention product (Example 4) addition group compared with a control group (no addition) and a commercially available tea extract addition group immediately after preparation, 7 days after refrigerated storage Both of them had low POV values and suppressed oxidation. Regarding the sensory flavor, the product according to the present invention (Example 4) has a sardine-preferred flavor compared to the control group (no addition) and the commercially available tea extract added group, and the deterioration of fish oil is suppressed. It was shown that the product of the present invention has remarkable antioxidant performance.

  The example which used the antioxidant composition of this invention for foodstuffs and cosmetics is shown.

[Formulation Example 2]
A gelatin capsule was filled with 200 mg of the product of the present invention (Example 5), the cap part was bound, and a capsule food containing an antioxidant composition was prepared.

[Composition Example 3]
The following formulation was wet granulated by a conventional method and tableted to obtain tablets.
(Ingredient) (wt%)
Product of the present invention (Example 5) 35.0
Lactose 47.0
Crystalline cellulose 14.0
Hydroxypropyl cellulose 3.0
Magnesium stearate 0.1
Talc 0.9

[Formulation Example 4]
A skin lotion was produced according to a conventional method with the following formulation.
(Ingredient) (wt%)
Product of the present invention (Example 4) 0.2
Glycerin 5.0
Oleyl alcohol 0.1
Polyethylene (20)
Sorbitan monolaurate ester 0.5
Ethyl alcohol 10.0
Fragrance 0.2
Purified water 84.0

[Formulation Example 5]
The cream was manufactured by the following method with the conventional method.
(Ingredient) (wt%)
Product of the present invention (Example 4) 3.0
Stearic acid 8.0
Stearyl alcohol 4.0
Butyl stearate 6.0
Propylene glycol 5.0
Glycerol monostearate 2.0
Potassium hydroxide 0.4
Antiseptic appropriate amount Antioxidant appropriate amount Fragrance appropriate amount Purified water 71.6

[Composition Example 6]
A lotion was produced according to a conventional method with the following formulation.
(Ingredient) (wt%)
Product of the present invention (Example 4) 3.0
Ethyl alcohol 15.0
Hydroxyethyl cellulose 0.1
Preservative 0.1
Purified water 81.8

Claims (7)

  A method for producing an antioxidant composition, characterized in that 3-hydroxyanthranilic acid is produced by culturing a bacterium belonging to the genus Mucor in a medium supplemented with tryptophan.   That the bacterium belonging to the genus Mucor is at least one selected from Mucor indicus, Mucor circinelloides, Mucor hiemalis, and Mucor pusillus The method for producing an antioxidant composition according to claim 1.   The method for producing an antioxidant composition according to claim 1, wherein the amount of tryptophan added to the medium is at least 0.01 wt%.   A medium in which a medium containing a material containing at least an organic nitrogen component and a carbohydrate or a material containing a carbohydrate, or a medium in which a material containing at least an organic nitrogen component and a material containing fats or oils are mixed, It is either, The manufacturing method of the antioxidant composition of Claim 1 characterized by the above-mentioned.   An antioxidant composition obtained by the method for producing an antioxidant composition according to any one of claims 1 to 4.   A food comprising the antioxidant composition according to claim 5.   A cosmetic comprising the antioxidant composition according to claim 5.