JP2013116101A - Yeast cell wall fraction with high food fiber content - Google Patents
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本願発明は、酵母菌体を原料として得られる食物繊維含量の高い酵母細胞壁画分の製造方法に関する。 The present invention relates to a method for producing a yeast cell wall fraction having a high dietary fiber content obtained from yeast cells.
食物繊維やそれを多く含む組成物は現在、健康食品や食品の機能性素材や物性改良剤など、さまざまな用途で使用されている。食物繊維を多く含む組成物として酵母細胞壁が知られており、これに含まれるグルカンやマンナンは、さまざまな製法で精製され健康食品や機能性素材、飼料などとして広く利用されている。特にβ−１，３−１，６グルカンは、抗腫瘍作用や免疫賦活作用など多様な機能性が世界中で広く研究されている。近年極めて低分子のそれは、抗酸化作用があることも報告された。また、マンナンから精製されるマンノースも機能性健康食品として注目を浴びている。酵母細胞壁は一般には、酵母菌体から酵母エキスを抽出した後の残渣として取得されている。酵母エキス残渣は、調味料等に用いられる酵母エキス製造の際に副産物として大量に生成するものであり、これを有効利用することは廃棄物削減というメリットもある。具体的には、酵母を自己消化や酵素反応することで細胞質画分をエキス分として可溶化し、固液分離により不溶性画分が酵母エキス残渣となり、これを酵母細胞壁として採取する。ここで得られた酵母細胞壁は不純物が多く食物繊維含量が低いので、不純物を除去するための方法としてアルカリエタノール処理（特許文献１）、アルカリ・酸処理を行う（特許文献２）等の化学的な方法や酵母あるいは酵母細胞壁に対し、ホモジナイゼーション処理のような物理的処理を行う方法(特許文献３や特許文献４等）が報告されている。
しかし、アルカリエタノール処理やアルカリ・酸処理などの手法は化学的な処理を伴い、食品としての安全性の問題や大量の薬品が廃棄物として産生されるなどの問題があるため実際には使用しにくい。またホモジナイゼーション処理のような物理的な処理は使用する機械や設備が高コストであり実際の使用は難しい。
Dietary fiber and a composition containing a large amount thereof are currently used in various applications such as health foods, functional materials for foods, and physical property improvers. Yeast cell walls are known as a composition containing a large amount of dietary fiber, and glucan and mannan contained therein are purified by various production methods and widely used as health foods, functional materials, feeds and the like. In particular, β-1,3-1,6 glucan has been widely studied all over the world for various functions such as antitumor action and immunostimulatory action. In recent years it has also been reported that very small molecules have an antioxidant effect. Mannose purified from mannan is also attracting attention as a functional health food. The yeast cell wall is generally obtained as a residue after extracting a yeast extract from yeast cells. Yeast extract residue is produced in large quantities as a by-product during the production of yeast extract used in seasonings and the like, and effectively using this also has the advantage of reducing waste. Specifically, the cytosolic fraction is solubilized as an extract by self-digestion or enzymatic reaction of yeast, and the insoluble fraction becomes a yeast extract residue by solid-liquid separation, and this is collected as the yeast cell wall. Since the yeast cell wall obtained here has many impurities and a low dietary fiber content, chemical methods such as alkali ethanol treatment (Patent Document 1), alkali / acid treatment (Patent Document 2), etc. are used as methods for removing impurities. And methods for performing physical treatment such as homogenization treatment on yeast or yeast cell walls (Patent Document 3, Patent Document 4, etc.) have been reported.
However, methods such as alkali ethanol treatment and alkali / acid treatment involve chemical treatment, and are actually used because of problems such as food safety issues and the production of large amounts of chemicals as waste. Hateful. In addition, physical processing such as homogenization processing is difficult to actually use because the machines and equipment used are expensive.
上記の化学的な方法、物理的な方法の他に、酵素を用いる方法も検討されてきた。しかしながら、酵母細胞壁は、食物繊維であるグルカン、マンナンや蛋白質、脂質を主要な成分としこれらが複雑で強固な複合体を形成しているため、この酵母エキス残渣は一般的な酵素の作用をほとんど受けないか、受けても分離が難しく、化学的方法や機械的破砕によらずこれ以上食物繊維含量を上げることは困難であった。 In addition to the chemical and physical methods described above, methods using enzymes have been studied. However, the yeast cell wall is composed of dietary fibers such as glucan, mannan, proteins, and lipids, which form a complex and strong complex. Even if it was not received, separation was difficult, and it was difficult to further increase the dietary fiber content regardless of chemical methods or mechanical crushing.
解決しようとする課題は、酵母菌体を原料として、化学的な処理や高コストの機械、設備を用いることなく、簡単な方法で食物繊維含量の高い酵母菌体由来組成物を取得することである。 The problem to be solved is to obtain a yeast cell-derived composition having a high dietary fiber content by a simple method without using chemical treatment, high-cost machines and equipment, using yeast cells as a raw material. is there.
本発明者らは、研究の結果、酵母エキスの副産物として過剰に生成する酵母エキス抽出後の酵母菌体に対して、プロテアーゼを含まない細胞壁溶解酵素を作用させ、作用させた後に加熱処理を加えることで、化学的処理及びホモジナイゼーション処理を必要とせずに食物繊維含量の高い細胞壁画分を製造できることを見出した。さらに、このようなプロテアーゼを含まない細胞壁溶解酵素は、酵母エキス未抽出の培養酵母に対しても作用させることができ、この方法によっても食物繊維含量の高い細胞壁画分を得られることを見出した。
なお、プロテアーゼを含む細胞壁溶解酵素の場合はそのプロテアーゼが作用しない温度またはpHで作用させることで、これに準じる品質の酵母細胞壁を製造できる。
As a result of the research, the inventors of the present invention acted on a cell wall lytic enzyme containing no protease on a yeast cell after extraction of yeast extract that is excessively produced as a by-product of the yeast extract, and then applied a heat treatment after the action. Thus, it was found that a cell wall fraction having a high dietary fiber content can be produced without the need for chemical treatment and homogenization treatment. Furthermore, it has been found that such a cell wall lytic enzyme containing no protease can also act on cultured yeast that has not been extracted with a yeast extract, and this method can also obtain a cell wall fraction with a high dietary fiber content. .
In the case of a cell wall lytic enzyme containing a protease, a yeast cell wall having a quality equivalent to this can be produced by acting at a temperature or pH at which the protease does not act.
すなわち本発明は、
（１）酵母エキス抽出後の酵母菌体又は酵母エキス未抽出の酵母菌体に細胞壁溶解酵素を作用させた後に蛋白質を主とする画分を除去することを特徴とする、食物繊維を５０重量％以上含有する酵母細胞壁画分の製造方法、
（２）前記酵母菌体がキャンディダ・ユティリス又はサッカロマイセス・セレビシエである上記（１）に記載の酵母細胞壁画分の製造方法、
（３）前記細胞壁溶解酵素がプロテアーゼを含まないグルカナーゼであることを特徴とする上記（１）または（２）に記載の酵母細胞壁画分の製造方法、
（４）前記グルカナーゼがストレプトマイセス属由来のものである上記（３）に記載の製造方法、
（５）前記細胞壁溶解酵素を、プロテアーゼが作用しない温度及び又はプロテアーゼが作用しないpHで作用させることを特徴とする上記（１）に記載の酵母細胞壁画分の製造方法、
（６）前記細胞壁溶解酵素の作用に次いで50〜95℃、5分以上、好ましくは70℃〜80℃、10〜20分の加熱処理を行なった後に蛋白質を主とする画分を除去することを特徴とする上記（１）〜（５）のいずれが一つに記載の酵母細胞壁画分の製造方法
（７）上記（１）〜（６）に記載の製造方法により得られた、食物繊維を５０重量％以上含有する酵母細胞壁画分、
（８）β-１，３-１，６-グルカンの含量が８０重量％以上であることを特徴とする酵母細胞壁画分
に係るものである。
That is, the present invention
(1) 50 wt. Of dietary fiber, characterized by removing a fraction mainly composed of protein after acting a cell wall lytic enzyme on yeast cells after yeast extract extraction or yeast extract unextracted yeast cells %, A method for producing a yeast cell wall fraction containing at least
(2) The method for producing a yeast cell wall fraction according to (1), wherein the yeast cell is Candida utilis or Saccharomyces cerevisiae,
(3) The method for producing a yeast cell wall fraction according to (1) or (2) above, wherein the cell wall lytic enzyme is a glucanase containing no protease,
(4) The production method according to (3), wherein the glucanase is derived from the genus Streptomyces,
(5) The method for producing a yeast cell wall fraction according to (1) above, wherein the cell wall lytic enzyme is allowed to act at a temperature at which protease does not act and / or at a pH at which protease does not act,
(6) After the heat treatment at 50 to 95 ° C. for 5 minutes or more, preferably 70 ° C. to 80 ° C. for 10 to 20 minutes after the action of the cell wall lytic enzyme, the fraction mainly containing protein is removed. (1) A method for producing a yeast cell wall fraction according to any one of (1) to (5) above, (7) Dietary fiber obtained by the production method according to (1) to (6) above Yeast cell wall fraction containing 50% by weight or more,
(8) The present invention relates to a yeast cell wall fraction characterized in that the content of β-1,3-1,6-glucan is 80% by weight or more.
本発明により、高コストの設備や化学的処理を要することなく、酵母菌体から食物繊維含量の高い組成物を取得することができる。酵母菌体は食経験があり、また化学的処理を伴わないことから、得られた食物繊維組成物は食品として安全性が高いものである。従って健康食品の素材のほか、食品物性改良剤などにも用いることができる。
さらに、従来は産業廃棄物もしくは低価格の肥飼料になっていた酵母エキス抽出後の酵母菌体や、ビール製造工程から排出されるような酵母エキスにすることのできない酵母菌体を原料として用いることができるため、産業廃棄物の減量にも寄与するものである。
According to the present invention, a composition having a high dietary fiber content can be obtained from yeast cells without requiring expensive equipment or chemical treatment. Since yeast cells have dietary experience and do not involve chemical treatment, the obtained dietary fiber composition is highly safe as food. Therefore, it can be used not only for health food materials but also for improving food properties.
In addition, yeast cells after extraction of yeast extract, which has conventionally been industrial waste or low-cost manure feed, or yeast cells that cannot be made into yeast extract discharged from the beer manufacturing process are used as raw materials. This contributes to the reduction of industrial waste.
以下に、本発明を具体的に説明する。本発明において原料として用いることのできる酵母菌体の種類は、酵母細胞壁溶解酵素により溶解可能なものである。たとえば、サッカロミセス、エンドミコプシス、サッカロミコデス、ネマトスポラ、キャンディダ、トルロプシス、プレタノミセス、ロドトルラなどの属に属する菌、あるいはいわゆるビール酵母、パン酵母、清酒酵母などが挙げられる。このうち、特に食経験が多いキャンディダ・ユティリス又はサッカロマイセス・セレビシエが望ましい。 The present invention will be specifically described below. The kind of yeast cells that can be used as a raw material in the present invention can be lysed by a yeast cell wall lytic enzyme. Examples thereof include bacteria belonging to genera such as Saccharomyces, Endomycopsis, Saccharomycodes, Nematospora, Candida, Tolropsis, Pretanomyces, Rhodotorula, or so-called brewer's yeast, baker's yeast, and sake yeast. Of these, Candida utilis or Saccharomyces cerevisiae, which have a particularly high dietary experience, is desirable.
本発明で用いる酵母菌体の形態としては、第一に酵母エキス抽出後の残渣が挙げられる。酵母エキス抽出後の残渣とは具体的には、食用酵母について熱水、アルカリ性溶液、機械的破砕、細胞壁溶解酵素、蛋白質分解酵素、リボヌクレアーゼ、またはデアミナーゼのいずれか一つ以上を用いて抽出処理することにより酵母エキスを抜いた後の残渣である。例として、(株)興人製の「KR酵母」が挙げられる。このような残渣は一般的に、食物繊維、タンパク質、脂質を主要な成分とするものであるが、構造的には食物繊維を構成する糖と他の成分が複合体となって強固に結合していることが推察される。 As a form of the yeast cell body used by this invention, the residue after yeast extract extraction is mentioned first. Specifically, the residue after the yeast extract is extracted is extracted from edible yeast using one or more of hot water, alkaline solution, mechanical disruption, cell wall lytic enzyme, proteolytic enzyme, ribonuclease, or deaminase. This is the residue after removing the yeast extract. An example is “KR yeast” manufactured by Kojin Co., Ltd. Such residues are generally composed of dietary fiber, protein, and lipid as main components, but structurally, sugar and other components constituting dietary fiber are combined and firmly bound. It is inferred that
その他、実生産で用いうる酵母菌体として、酵母エキスにすることのできない酵母菌体も挙げられる。たとえばビール製造工程から排出された肥飼料用の酵母菌体や廃棄物としての酵母菌体でも良い。 In addition, examples of yeast cells that can be used in actual production include yeast cells that cannot be converted into yeast extracts. For example, yeast cells for manure feed discharged from the beer production process or yeast cells as waste may be used.
本発明の食物繊維を多く含む酵母細胞壁画分（以下、「食物繊維組成物」とも言う。）を取得する工程として、まず上述の酵母菌体（以下、酵母菌体の重量は乾燥重量とする。）に水を加えて約5〜20%濃度に調整、懸濁した後に、細胞壁溶解酵素を添加し、30℃以上にて1〜6時間作用させる。 As a step of obtaining a yeast cell wall fraction containing a large amount of dietary fiber of the present invention (hereinafter also referred to as “dietary fiber composition”), first, the yeast cells described above (hereinafter, the weight of yeast cells is defined as dry weight). After adjusting and suspending to a concentration of about 5 to 20% by adding water, cell wall lytic enzyme is added and allowed to act at 30 ° C. or higher for 1 to 6 hours.
ここで添加する細胞壁溶解酵素としてはグルカナーゼとマンナナーゼがあるが、本発明においては、細胞壁溶解酵素がプロテアーゼ活性をほとんど有さないことが重要である。具体的には、ストレプトマイセス属由来のβグルカナーゼ「デナチームGEL」（ナガセケムテックス社製）、Taloromyces属由来のβグルカナーゼ「Filtrase BRX」（DSMジャパン社製）等があり、中でも「デナチームGEL」が最も望ましい。
一般的に使用されている細胞壁溶解酵素の多くは、配合物または夾雑物としてプロテアーゼ活性物を含有しておりこのような細胞壁溶解酵素をそのまま用いると、得られた細胞壁画分は食物繊維含量の低いものとなる。たとえば、天野エンザイム社製「ツニカーゼFN」は、グルカナーゼとプロテアーゼの混合物の酵素製剤であり、このようなプロテアーゼを含有する酵素製剤を用いる場合には、酵素製剤中のプロテアーゼが作用しないような温度またはpHで作用させる必要がある。
The cell wall lytic enzyme added here includes glucanase and mannanase. In the present invention, it is important that the cell wall lytic enzyme has almost no protease activity. Specifically, there are β-glucanase “Denateam GEL” derived from Streptomyces genus (manufactured by Nagase ChemteX), β-glucanase “Filtrase BRX” (manufactured by DSM Japan) derived from the genus Taloromyces, among others, “Denateam GEL” Is most desirable.
Many of the commonly used cell wall lytic enzymes contain a protease activity as a compound or a contaminant. When such cell wall lytic enzymes are used as they are, the obtained cell wall fraction has a dietary fiber content. It will be low. For example, “Tunicase FN” manufactured by Amano Enzyme is an enzyme preparation of a mixture of glucanase and protease. When an enzyme preparation containing such a protease is used, a temperature or a temperature at which the protease in the enzyme preparation does not act. Need to work at pH.
細胞壁溶解酵素による反応に次いで、５０℃以上、望ましくは５０〜１００℃、より望ましくは７０〜８０℃の温度で、５分以上、望ましくは１０〜２０分の加熱処理を行った後、遠心分離機にて蛋白質を主とする画分を沈殿させて除去し、食物繊維を主とする画分をエキスとして取得する。この画分はそのまま、または濃縮後乾燥して酵母細胞壁画分とする。
なお、前述の加熱処理を行わない場合、原料菌体あたりの酵母細胞壁画分の収量が低くなるため、コスト的には望ましくない。
Following the reaction with the cell wall lytic enzyme, a heat treatment is performed at a temperature of 50 ° C. or higher, preferably 50 to 100 ° C., more preferably 70 to 80 ° C. for 5 minutes or longer, preferably 10 to 20 minutes, and then centrifuged. The fraction mainly composed of protein is precipitated and removed by a machine, and the fraction mainly composed of dietary fiber is obtained as an extract. This fraction is used as it is or after concentration and drying to obtain a yeast cell wall fraction.
In addition, when the above-mentioned heat treatment is not performed, the yield of the yeast cell wall fraction per raw cell body is low, which is undesirable in terms of cost.
酵母エキス抽出後の酵母菌体を原料として上記の製法により得られた酵母細胞壁画分は、その乾燥物中の食物繊維含量が５０重量％以上である。
さらに、その酵母細胞壁画分を適当な分画分子量の分離ろ過膜で処理することにより、β-１，３-１，６-グルカンの含量が８０重量％以上の酵母細胞壁画分を取得することもできる。
The yeast cell wall fraction obtained by the above-described production method using yeast cells after extraction of the yeast extract as a raw material has a dietary fiber content of 50% by weight or more in the dried product.
Furthermore, the yeast cell wall fraction having a β-1,3-1,6-glucan content of 80% by weight or more is obtained by treating the yeast cell wall fraction with a separation filtration membrane having an appropriate fractional molecular weight. You can also.
以下、実施例により本願発明を具体的に説明する。 Hereinafter, the present invention will be described specifically by way of examples.
＜実施例１＞
特開２００２−１０１８４６号公報実施例３に記載のキャンディダ・ユティリス酵母エキス製造方法において、エキス抽出後、遠心分離により除去された菌体残渣を取得し、原料の酵母菌体として用いた。
この酵母菌体１kgを水に懸濁して１０％濃度とした後、４０℃、ｐH４．５に調整後、細胞壁溶解酵素（ＤＳＭジャパン社製「Filtrase BRX」）を３０ｇ加え、５時間作用させ、次いで７０℃ ２０分で加熱処理した後、遠心分離機にて細胞壁を主とする画分と蛋白質を主とする画分に分離、細胞壁を主とする画分を乾燥し、酵母細胞壁画分を186ｇ得た。この酵母細胞壁画分につき、酵素-重量法（日本食品分析センター分析値）により食物繊維含量を測定した結果、食物繊維含量は58％であった。
<Example 1>
In the method for producing Candida utilis yeast extract described in Example 3 of JP-A No. 2002-101846, a cell residue removed by centrifugation after extraction of the extract was obtained and used as a raw yeast cell.
After suspending 1 kg of this yeast cell in water to a concentration of 10%, adjusting to 40 ° C. and pH 4.5, 30 g of cell wall lytic enzyme (“Filtrase BRX” manufactured by DSM Japan) was added and allowed to act for 5 hours. Next, after heat treatment at 70 ° C. for 20 minutes, the cell wall fraction and protein are separated into fractions with a centrifuge, the cell wall fraction is dried, and the yeast cell wall fraction is recovered. 186 g was obtained. As a result of measuring the dietary fiber content of this yeast cell wall fraction by the enzyme-gravimetric method (analyzed value by the Japan Food Analysis Center), the dietary fiber content was 58%.
＜実施例２＞
キャンディダ・ユティリス酵母エキス抽出後の酵母菌体「ＫＲ酵母」（興人製）１kgを水に懸濁して１０％濃度とした後、４０℃、ｐH６．０に調整後、細胞壁溶解酵素（ナガセケムテックス社製「デナチームGEL」）を３ｇ加え、５時間作用させ、次いで７０℃ ２０分で加熱処理した後、遠心分離機にて細胞壁を主とする画分と蛋白質を主とする画分に分離、細胞壁を主とする画分を乾燥し、酵母細胞壁画分を318ｇ得た。この酵母細胞壁画分につき、酵素-重量法（日本食品分析センター分析値）により食物繊維含量を測定した結果、食物繊維含量は61％であった。
<Example 2>
1 kg of yeast cell “KR yeast” (Kohjin) after extraction of Candida utilis yeast extract is suspended in water to a concentration of 10%, adjusted to 40 ° C. and pH 6.0, and then cell wall lytic enzyme (Nagase) 3 g of Chemtex “Denateam GEL”) was added, allowed to act for 5 hours, then heat-treated at 70 ° C. for 20 minutes, and then the cell wall fraction and the protein mainly fraction were separated using a centrifuge. Separation and the fraction mainly composed of cell walls were dried to obtain 318 g of yeast cell wall fraction. As a result of measuring the dietary fiber content of this yeast cell wall fraction by an enzyme-gravimetric method (analyzed value by the Japan Food Analysis Center), the dietary fiber content was 61%.
＜実施例３＞
キャンディダ・ユティリス培養酵母菌体「酵母MG」（興人製）１ｋｇを適当に水に溶解し9０℃、２０分で加熱処理し、遠心分離機にてエキス分を抽出した後の残渣を水に懸濁して１０％濃度とし４０℃、ｐH６．０に調整後、細胞壁溶解酵素（ナガセケムテックス社製「デナチームGEL」）を３ｇ加え、５時間作用させ、次いで７０℃ ２０分で加熱処理した後、遠心分離機にて細胞壁を主とする画分と蛋白質を主とする画分に分離、細胞壁を主とする画分を乾燥し、酵母細胞壁画分を２５６ｇ得た。この酵母細胞壁画分につき、酵素-重量法（日本食品分析センター分析値）により食物繊維含量を測定した結果、食物繊維含量は5６％であった。
<Example 3>
Candida utilis cultured yeast cell "yeast MG" (manufactured by Kojin) is appropriately dissolved in water, heat-treated at 90 ° C for 20 minutes, and the extract is extracted with a centrifuge. 3% of the cell wall lytic enzyme (“Danateam GEL” manufactured by Nagase ChemteX) was added to the suspension, and the mixture was allowed to act for 5 hours, followed by heat treatment at 70 ° C. for 20 minutes. Thereafter, the cell wall was separated into a fraction mainly composed of a cell wall and a fraction mainly composed of a protein, and the fraction mainly composed of a cell wall was dried to obtain 256 g of a yeast cell wall fraction. As a result of measuring the dietary fiber content of this yeast cell wall fraction by the enzyme-gravimetric method (analyzed value of Japan Food Analysis Center), the dietary fiber content was 56%.
＜実施例４＞
サッカロマイセス・セレビシエ培養酵母由来のビール酵母乾燥菌体１ｋｇを適当に水に溶解し9０℃、２０分で加熱処理し、遠心分離機にてエキス分を抽出した後の残渣を水に懸濁して１０％濃度とした後、４０℃、ｐH６．０に調整後、細胞壁溶解酵素（ナガセケムテックス社製：デナチームGEL）を３ｇ加え、５時間作用させ、次いで７０℃ ２０分で加熱処理した後、遠心分離機にて細胞壁を主とする画分と蛋白質を主とする画分に分離、細胞壁を主とする画分を乾燥し、酵母細胞壁画分を２０１ｇ得た。この酵母細胞壁画分につき、酵素-重量法（日本食品分析センター分析値）により食物繊維含量を測定した結果、食物繊維含量は５３％重量であった。
<Example 4>
1 kg of dried brewer's yeast derived from Saccharomyces cerevisiae cultured yeast is appropriately dissolved in water, heat-treated at 90 ° C. for 20 minutes, the extract is extracted with a centrifuge, and the residue is suspended in water. % Concentration, adjusted to 40 ° C. and pH 6.0, 3 g of cell wall lytic enzyme (manufactured by Nagase ChemteX: Denateam GEL) was added, allowed to act for 5 hours, and then heat-treated at 70 ° C. for 20 minutes, followed by centrifugation. The separator was separated into a fraction mainly composed of cell walls and a fraction mainly composed of proteins, and the fraction mainly composed of cell walls was dried to obtain 201 g of a yeast cell wall fraction. As a result of measuring the dietary fiber content of this yeast cell wall fraction by an enzyme-weight method (analyzed value by Japan Food Analysis Center), the dietary fiber content was 53% by weight.
＜実施例５＞
実施例２において、細胞壁溶解酵素を作用させた後の７０℃、２０分の加熱処理を行わない以外は実施例２と同様にして、酵母細胞壁画分を７６ｇ得た。この酵母細胞壁画分につき、酵素-重量法（日本食品分析センター分析値）により食物繊維含量を測定した結果、食物繊維含量は６３重量％であった。
＜実施例６＞
実施例５において、得られた酵母細胞壁画分中の食物繊維の大半はグルカンとマンナンであり、酵素-重量法（アイルランドメガザイム社製、MUSHROOM and YEAST BETA-GLUCAN ASSAY KIT）によりβ-１，３-１，６-グルカン含量を測定した結果、３１．５重量%であった。この細胞壁画分を分画分子量１３，０００の分離ろ過膜（旭化成ケミカルズ社製、マイクローザＵＦ）で分離後、分子量１３，０００以下のろ過液を回収し、更に分画分子量３，０００の分離ろ過膜（旭化成ケミカルズ社製、マイクローザＵＦ）で分離し、ろ過液に含まれる色素成分とミネラル成分の除去を行い、低分子のβ-１，３-１，６-グルカンを得た。酵素−重量法（アイルランドメガザイム社製、MUSHROOM and YEAST BETA-GLUCAN ASSAY KIT）によりβ-１，３-１，６-グルカン含量を測定した結果、８３．４重量%であった。
<Example 5>
In Example 2, 76 g of yeast cell wall fraction was obtained in the same manner as in Example 2 except that the heat treatment at 70 ° C. for 20 minutes after the cell wall lytic enzyme was allowed to act was not performed. As a result of measuring the dietary fiber content of this yeast cell wall fraction by the enzyme-weight method (analyzed value by the Japan Food Analysis Center), the dietary fiber content was 63% by weight.
<Example 6>
In Example 5, most of the dietary fiber in the obtained yeast cell wall fraction is glucan and mannan, and β-1 by enzyme-gravimetric method (MUSHROOM and YEAST BETA-GLUCAN ASSAY KIT, manufactured by Irish Megazyme). The 3-1,6-glucan content was measured and found to be 31.5% by weight. This cell wall fraction is separated by a separation membrane having a molecular weight cut off of 13,000 (manufactured by Asahi Kasei Chemicals Co., Ltd., Microza UF), and then a filtrate having a molecular weight of 13,000 or less is recovered and further separated by a molecular weight cut off of 3,000. Separation was carried out with a filtration membrane (manufactured by Asahi Kasei Chemicals Co., Ltd., Microza UF), and pigment components and mineral components contained in the filtrate were removed to obtain low molecular weight β-1,3-1,6-glucan. The β-1,3-1,6-glucan content was measured by an enzyme-weight method (MUSHROOM and YEAST BETA-GLUCAN ASSAY KIT, manufactured by Irish Megazyme). As a result, it was 83.4% by weight.
＜比較例１＞
実施例１において、細胞壁溶解酵素「Filtrase BRX」３０ｇとプロテアーゼ５ｇを同時に作用させた以外は実施例１と同様の処理を行った。酵母エキス抽出残渣１ｋｇから酵母細胞壁画分を５２１ｇ取得できたが、この酵母細胞壁画分につき、酵素-重量法により食物繊維含量を測定した結果、食物繊維含量は２３％であった。
<Comparative Example 1>
In Example 1, the same treatment as in Example 1 was performed except that 30 g of cell wall lytic enzyme “Filtrase BRX” and 5 g of protease were allowed to act simultaneously. 521 g of yeast cell wall fraction could be obtained from 1 kg of yeast extract extraction residue. As a result of measuring the dietary fiber content of this yeast cell wall fraction by the enzyme-weight method, the dietary fiber content was 23%.
本発明の製造方法により得られた酵母細胞壁画分は、機能性素材や食品の物性改良剤として使用することができる。例えば畜肉加工品や冷凍食品の保水剤や保形剤、冷凍・解凍耐性剤、ドリップ防止剤として他、様々な食物繊維素材として利用することができる。また、免疫賦活剤等の機能性素材としても利用することができる。それに加え、簡単な分離・精製を行うことで高純度の低分子β-１，３-１，６-グルカンを得ることができ、健康食品などとして利用することができる。 The yeast cell wall fraction obtained by the production method of the present invention can be used as a functional material or a physical property improver for food. For example, it can be used as various dietary fiber materials in addition to water retention agents, shape retention agents, freeze / thaw resistance agents, anti-drip agents for processed meat products and frozen foods. It can also be used as a functional material such as an immunostimulator. In addition, high-purity low-molecular β-1,3-1,6-glucan can be obtained by simple separation and purification, and can be used as a health food.
Claims (8)
A yeast cell wall fraction, wherein the content of β-1,3-1,6-glucan is 80% by weight or more.
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| CN201280049710.2A CN103857801A (en) | 2011-10-31 | 2012-10-31 | Effective use of yeast and yeast extract residue |
| BR112014009837-9A BR112014009837B1 (en) | 2011-10-31 | 2012-10-31 | effective use of yeast and yeast extract |
| PCT/JP2012/078160 WO2013065732A1 (en) | 2011-10-31 | 2012-10-31 | Effective use of yeast and yeast extract residue |
| EP12845166.3A EP2774993B1 (en) | 2011-10-31 | 2012-10-31 | Effective use of yeast and yeast extract residue |
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| JP2020000098A (en) * | 2018-06-28 | 2020-01-09 | 興人ライフサイエンス株式会社 | Solidification inhibitor of powder |
| JP2020068695A (en) * | 2018-10-30 | 2020-05-07 | 興人ライフサイエンス株式会社 | Composition for improving refrigeration resistance of food |
| JP2021114935A (en) * | 2020-01-24 | 2021-08-10 | 三菱商事ライフサイエンス株式会社 | Food material for improving texture of baked confectionary and the like |
| JP2022101667A (en) * | 2013-12-20 | 2022-07-06 | ディーエスエム アイピー アセッツ ビー．ブイ． | Processes for obtaining microbial oil from microbial cells |
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