JP4655295B2 - Production method of aromatic components derived from mushrooms - Google Patents
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- JP4655295B2 JP4655295B2 JP2005072473A JP2005072473A JP4655295B2 JP 4655295 B2 JP4655295 B2 JP 4655295B2 JP 2005072473 A JP2005072473 A JP 2005072473A JP 2005072473 A JP2005072473 A JP 2005072473A JP 4655295 B2 JP4655295 B2 JP 4655295B2
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Description
本発明はきのこ由来の芳香成分の生産方法に関し、更に詳しくはグリフォーラ・ガルガル(Grifola gargal)の種菌を培養することによりシンナムアルデヒド及び/又はベンズアルデヒドを含有する芳香成分を効率よく生産する方法に関する。 The present invention relates to a method for producing an aroma component derived from mushrooms, and more particularly to a method for efficiently producing an aroma component containing cinnamaldehyde and / or benzaldehyde by culturing a seedling of Grifola galgal.
シンナムアルデヒドやベンズアルデヒドはそれ自体が香料として、また他の香料や医薬品等の原料として広く利用されている。これらはその多くが合成されているが、これらを天然物由来の形で効率よく生産することができれば、安全性を期する上でその利用価値が大いに高くなる。 Cinnamaldehyde and benzaldehyde are widely used as fragrances and as raw materials for other fragrances and medicines. Many of these have been synthesized, but if they can be efficiently produced in a form derived from natural products, their utility value will be greatly increased in terms of safety.
従来より、天然物であるきのこに由来する芳香成分の生産方法について複数の提案がある(例えば特許文献1〜3参照)。これらのなかには、芳香成分としてベンズアルデヒドを含有するものもある。しかし、これらの従来法には、シンナムアルデヒドやベンズアルデヒドの生産効率が著しく低いという問題がある。
本発明が解決しようとする課題は、天然物であるきのこに由来する芳香成分の生産方法であって、シンナムアルデヒドやベンズアルデヒドを効率よく生産することができる方法を提供する処にある。 The problem to be solved by the present invention is to provide a method for producing an aromatic component derived from a mushroom which is a natural product, which can efficiently produce cinnamaldehyde and benzaldehyde.
前記の課題を解決する本発明は、培地にグリフォーラ・ガルガル(Grifola gargal)の種菌を接種し、培養して、菌糸体を生育させる過程で、培養物からシンナムアルデヒド及び/又はベンズアルデヒドを含有する芳香成分を分離することを特徴とするきのこ由来の芳香成分の生産方法に係る。 The present invention that solves the above-mentioned problems is a method of inoculating a culture medium with an inoculum of Grifola galgal, culturing and growing a mycelium, and then aroma containing cinnamaldehyde and / or benzaldehyde from the culture. The present invention relates to a method for producing an aromatic component derived from a mushroom, characterized by separating the components.
本発明では、きのことしてグリフォーラ・ガルガル(Grifola gargal、以下単にガルガルという)を用いる。ガルガルは南米チリのパタゴニア地方に自生するきのこであり、その子実体は食用に供されていて、同じグリフォーラ属のきのこであるグリフォーラ・フロンドサ(Grifola frondosa、和名はマイタケ)等に比べて芳香が強い。 In the present invention, Grifola galgal (hereinafter simply referred to as galgal) is used as a mushroom. Gargar is a mushroom that grows naturally in the Patagonia region of Chile, South America, and its fruiting body is used for food, and has a stronger fragrance compared to Grifola frontosa (Japanese name is Maitake), which is a mushroom of the same Glyfora genus .
本発明では、培地にガルガルの種菌を接種し、培養して、菌糸体を生育させる。培地は固体培地であっても又は液体培地であってもよいが、芳香成分の効率的な生産を促し、また培養物から芳香成分を分離して回収する上で、液体培地が好ましい。培地それ自体としては一般のきのこ用培地を適用することができ、例えば液体培地としてはグルコース・ペプトン液体培地を適用することができる。詳しくは後述するように、培地に種菌を接種し、培養して、菌糸体を生育させると、その時期によっても異なるが、シンナムアルデヒド及び/又はベンズアルデヒドを主成分とする芳香成分を生産する。これらの芳香成分の生産をより効率的に促すためには、予め培地にこれらの芳香成分の前駆体、例えばベンズアルデヒドの場合にはフェニルアラニンを加えておくのも有効である。 In the present invention, the culture medium is inoculated with a galgal inoculum and cultured to grow mycelium. The medium may be a solid medium or a liquid medium, but a liquid medium is preferred in order to promote efficient production of aroma components and to separate and recover the aroma components from the culture. As the medium itself, a general mushroom medium can be applied. For example, a glucose peptone liquid medium can be applied as the liquid medium. As will be described in detail later, when an inoculum is inoculated into a medium, cultured, and mycelium is grown, an aromatic component mainly composed of cinnamaldehyde and / or benzaldehyde is produced, depending on the time. In order to promote the production of these aromatic components more efficiently, it is also effective to add a precursor of these aromatic components to the medium in advance, for example, phenylalanine in the case of benzaldehyde.
培地のpHや培養温度等も一般のきのこの培養条件にしたがうことができ、培地のpHは3.5〜8.0、また培養温度は10〜30℃とすることができるが、前記したような芳香成分の生産をより効率的に促すためには、培地として液体培地を用いる場合にそのpHは4.5〜6.0とし、また培養温度は20〜25℃とするのが好ましい。 The pH of the medium, the culture temperature, and the like can also follow general mushroom culture conditions. The pH of the medium can be 3.5 to 8.0, and the culture temperature can be 10 to 30 ° C., as described above. In order to promote the production of aroma components more efficiently, when a liquid medium is used as the medium, the pH is preferably 4.5 to 6.0, and the culture temperature is preferably 20 to 25 ° C.
以上説明したように、培地にガルガルの種菌を接種し、培養して、菌糸体を生育させると、強い芳香成分を生産する。概して、菌糸体の生育前期には、シンナムアルデヒドを主成分とする芳香成分を生産し、菌糸体の生育後期には、ベンズアルデヒドを主成分とする芳香成分を生産する。より詳しくは、菌糸体の生育前期においてシンナムアルデヒドの生産量が急に高くなるが、これにはピーク域があり、かかるピーク域を過ぎると、その生産量が急に低くなる。そしてあたかもこれに代わるかの如く、菌糸体の生育後期においてベンズアルデヒドの生産量が急に高くなるが、これにもピーク域があり、かかるピーク域を過ぎると、その生産量が急に低くなる。 As described above, when a culture medium is inoculated with a galgal inoculum and cultured to grow mycelium, a strong aroma component is produced. In general, a fragrance component mainly composed of cinnamaldehyde is produced in the first growth phase of the mycelium, and a fragrance component mainly composed of benzaldehyde is produced in the second growth phase of the mycelium. More specifically, the production amount of cinnamaldehyde suddenly increases in the early growth stage of the mycelium, but this has a peak region, and after the peak region, the production amount suddenly decreases. As if it were replaced with this, the production amount of benzaldehyde suddenly increased in the later stage of growth of the mycelium, but this also has a peak region, and when the peak region is passed, the production amount suddenly decreases.
本発明では、かくして培地にガルガルの種菌を接種し、培養して、菌糸体を生育させる過程で、培養物からシンナムアルデヒド及び/又はベンズアルデヒドを含有する芳香成分を分離する。分離は、有機溶媒を用いた抽出、水蒸気蒸留等により行なうことができる。培養物から直接に、通常は培養物から分離した芳香成分から、カラムクロマトグラフィーや分子蒸留等により、シンナムアルデヒドやベンズアルデヒドを単離することもできる。培養条件にもよるが、一般にシンナムアルデヒドの生産量は、培養日数10〜12日でピーク域となって、培地1L当たり400〜700mgとすることができ、またベンズアルデヒドの生産量は、培養日数16〜22日でピーク域となって、培地1L当たり800〜1500mgとすることができる。 In the present invention, the scent component containing cinnamaldehyde and / or benzaldehyde is separated from the culture in the process of inoculating the culture medium with the galgar inoculum, culturing and growing the mycelium. Separation can be performed by extraction using an organic solvent, steam distillation or the like. Cinnamaldehyde and benzaldehyde can also be isolated directly from the culture, usually from aroma components separated from the culture, by column chromatography, molecular distillation or the like. Although it depends on the culture conditions, in general, the production amount of cinnamaldehyde reaches a peak in 10 to 12 days of culture and can be 400 to 700 mg per liter of the culture medium. The production amount of benzaldehyde is 16 days of culture. It becomes a peak region in ˜22 days, and can be 800 to 1500 mg per liter of the medium.
本発明によると、天然物であるきのこに由来して、シンナムアルデヒドやベンズアルデヒドを効率よく生産することができる。 According to the present invention, cinnamaldehyde and benzaldehyde can be efficiently produced from mushrooms which are natural products.
試験区分1
南米チリのパタゴニア地方に自生し、食用に供されているガルガルを供試菌として用いた。グルコース・ペプトン液体培地(いずれも質量%で、グルコース2%、ポリペプトン0.3%、酵母エキス0.3%、硫酸マグネシウム0.1%、リン酸二カリウム0.1%、残部は水、pH5.0)を調製し、これを100ml容三角フラスコに10mlづつ分注した後、121℃で20分間高圧殺菌して、冷却した。各三角フラスコに内径5.5mmのコルクボーラーで打ち抜いた供試菌の培養菌糸体を1片づつ接種し、10〜30℃の培養温度範囲内における5区分で15日間静置培養した後、培養物を吸引濾過して菌糸体区分と培養液区分とに分けた。菌糸体区分を105℃で5時間乾燥し、その質量を測定して、これを菌糸体の質量(g)とした。また培養液区分にエチルエーテルを加えて振とうし、静置して、層分離させた後、上層のエチルエーテル層の遠心分離液をガスクロマトグラフィーに供し、ベンズアルデヒド量を測定して、これを培地1ml当たりのベンズアルデヒドの生産量(μg)に換算した。結果を図1に示した。
Test category 1
Native to South America Chilean Patagonia, with Gargano Le that is edible as test bacteria. Glucose / peptone liquid medium (both mass%,
図1は、本発明において培養温度(℃)に対する菌糸体の質量(g)とベンズアルデヒドの生産量(μg/ml)の変化を示すグラフである。図1中、三角印を結ぶ曲線11は菌糸体の質量(g)を、また白抜き丸印を結ぶ曲線21はベンズアルデヒドの生産量(μg/ml)を示している。この図1からも明らかなように、培養温度は10〜30℃の温度範囲とすることができるが、20〜25℃の温度範囲とするのが好ましい。
FIG. 1 is a graph showing changes in mycelial mass (g) and benzaldehyde production (μg / ml) with respect to culture temperature (° C.) in the present invention. In FIG. 1, a curve 11 connecting triangles indicates the mass (g) of mycelia, and a
試験区分2
試験区分1と同様に供試菌の培養菌糸体を培養した。但しここでは、培養温度を22℃に設定し、液体培地のpHを3.0〜8.0の範囲内における11区分で15日間静置培養して、菌糸体の質量(g)と、培地1ml当たりのベンズアルデヒドの生産量(μg)とを求めた。結果を図2に示した。
The cultured mycelium of the test bacteria was cultured in the same manner as in test category 1. However, here, the culture temperature is set to 22 ° C., the liquid medium is left to stand for 11 days in 11 sections within a pH range of 3.0 to 8.0, the mycelium mass (g), the medium The production amount (μg) of benzaldehyde per ml was determined. The results are shown in FIG.
図2は、本発明において液体培地のpHに対する菌糸体の質量(g)とベンズアルデヒドの生産量(μg/ml)の変化を示すグラフである。図2中、三角印を結ぶ曲線12は菌糸体の質量(g)を、また白抜き丸印を結ぶ曲線22はベンズアルデヒドの生産量(μg/ml)を示している。この図2からも明らかなように、液体培地のpHは3.0〜8.0の範囲とすることができるが、4.5〜6.0の範囲とするのが好ましい。
FIG. 2 is a graph showing changes in the mass (g) of mycelium and the production amount (μg / ml) of benzaldehyde with respect to the pH of the liquid medium in the present invention. In FIG. 2, a
試験区分3
3L容ジャーファメンターに、試験区分1と同様の液体培地にフェニルアラニンを0.02質量%となるよう加え且つpHを5.0に調整したもの2.0Lを入れ、120℃で20分間高圧殺菌して、冷却した。これに、試験区分1と同様の供試菌の予備培養液0.1Lを加え、培養温度22℃で22日間通気撹拌培養した。かかる培養中に培養物を適宜サンプリングし、サンプリングした培養物を吸引濾過して菌糸体区分と培養液区分とに分けた。菌糸体区分を105℃で5時間乾燥し、その質量を測定して、これを菌糸体の質量(g)とした。また培養液区分の遠心分離液を高速液体クロマトグラフィーに供し、シンナムアルデヒド量及びベンズアルデヒド量を測定して、これらを培地1L当たりのシンナムアルデヒドの生産量(mg)及びベンズアルデヒドの生産量(mg)に換算した。結果を図3に示した。
Into a 3L jar fermenter, add 2.0L of phenylalanine adjusted to 0.02% by mass and adjusted to pH 5.0 in the same liquid medium as in Test Category 1, and pasteurized at 120 ° C for 20 minutes. And cooled. To this, 0.1 L of a preculture solution of a test bacterium similar to that in Test Category 1 was added, followed by aeration and stirring culture at a culture temperature of 22 ° C. for 22 days. During the culture, the culture was appropriately sampled, and the sampled culture was suction filtered to divide it into mycelium sections and culture medium sections. The mycelium segment was dried at 105 ° C. for 5 hours, the mass was measured, and this was defined as the mass (g) of the mycelium. In addition, the centrifuged solution of the culture medium is subjected to high performance liquid chromatography, the amount of cinnamaldehyde and benzaldehyde is measured, and these are converted into cinnamaldehyde production (mg) and benzaldehyde production (mg) per liter of medium. Converted. The results are shown in FIG.
図3は、本発明において培養日数(日)に対する菌糸体の質量(g)とベンズアルデヒドの生産量(mg/L)及びシンナムアルデヒドの生産量(mg/L)の変化を示すグラフである。図3中、三角印を結ぶ曲線13は菌糸体の質量(g)を、また白抜き丸印を結ぶ曲線23はベンズアルデヒドの生産量(mg/L)を、更に黒塗り丸印を結ぶ曲線33はシンナムアルデヒドの生産量(mg/L)を示している。この図3からも明らかなように、シンナムアルデヒドの生産量は、培養日数10〜12日でピーク域となっており、培地1L当たり400〜550mgとなっている。したがって培養日数10〜12日の例は、本発明においてシンナムアルデヒドを生産する場合の好ましい実施例に相当する。またベンズアルデヒドの生産量は、培養日数16〜22日でピーク域となっており、培地1L当たり900〜1050mgとなっている。したがって培養日数16〜22日の例は、本発明においてベンズアルデヒドを生産する場合の好ましい実施例に相当する。 FIG. 3 is a graph showing changes in mycelial mass (g), benzaldehyde production (mg / L), and cinnamaldehyde production (mg / L) with respect to the number of days of culture (days) in the present invention. In FIG. 3, a curve 13 connecting the triangle marks indicates the mass (g) of the mycelium, a curve 23 connecting the open circle marks indicates the production amount (mg / L) of benzaldehyde, and a curve 33 connecting the black circle marks. Indicates the production amount of cinnamaldehyde (mg / L). As is apparent from FIG. 3, the production amount of cinnamaldehyde is a peak region in the culture period of 10 to 12 days, and is 400 to 550 mg per liter of the culture medium. Therefore, the example of the culture days of 10 to 12 corresponds to a preferred embodiment in the case of producing cinnamaldehyde in the present invention. Moreover, the production amount of benzaldehyde has a peak region at 16 to 22 days of culture, and is 900 to 1050 mg per liter of the medium. Therefore, the example of the culture days of 16 to 22 corresponds to a preferred embodiment when producing benzaldehyde in the present invention.
11,12,13 菌糸体の質量を示す曲線
21,22,23 ベンズアルデヒドの生産量を示す曲線
33 シンナムアルデヒドの生産量を示す曲線
11, 12, 13 Curve showing the mass of
Claims (4)
The method for producing an aroma component derived from a mushroom according to any one of claims 1 to 3, wherein the culturing is performed in a temperature range of 20 to 25 ° C.
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JPH0667A (en) * | 1992-06-19 | 1994-01-11 | Takara Shuzo Co Ltd | Spice |
US5455171A (en) * | 1992-10-09 | 1995-10-03 | Yanai; Kazuo | Fungus obtained by the fusion of Grifola umbelleta and Ganoderma lucidum |
US6123947A (en) * | 1998-03-27 | 2000-09-26 | Zhou; James H. | Herbal composition and treatment methods |
US20030170265A1 (en) * | 2000-07-06 | 2003-09-11 | Florence Henry | Use of grifola frondosa fungus extracts |
JP2004337018A (en) * | 2003-05-13 | 2004-12-02 | Alpha Shokuhin Kk | Method for collecting flavor of matsutake mushroom |
US20050014683A1 (en) * | 2003-07-18 | 2005-01-20 | Cun Zhuang | Glycoprotein with antidiabetic, antihypertensive, antiobesity and antihyperlipidemic effects from Grifola frondosa, and a method for preparing same |
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JPH0667A (en) * | 1992-06-19 | 1994-01-11 | Takara Shuzo Co Ltd | Spice |
US5455171A (en) * | 1992-10-09 | 1995-10-03 | Yanai; Kazuo | Fungus obtained by the fusion of Grifola umbelleta and Ganoderma lucidum |
US6123947A (en) * | 1998-03-27 | 2000-09-26 | Zhou; James H. | Herbal composition and treatment methods |
US20030170265A1 (en) * | 2000-07-06 | 2003-09-11 | Florence Henry | Use of grifola frondosa fungus extracts |
JP2004337018A (en) * | 2003-05-13 | 2004-12-02 | Alpha Shokuhin Kk | Method for collecting flavor of matsutake mushroom |
US20050014683A1 (en) * | 2003-07-18 | 2005-01-20 | Cun Zhuang | Glycoprotein with antidiabetic, antihypertensive, antiobesity and antihyperlipidemic effects from Grifola frondosa, and a method for preparing same |
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