JP5128020B2 - 海洋由来のBacillusbarbaricusSCSIO02429及びこれを用いたイカオリゴペプチドの調製方法 - Google Patents
海洋由来のBacillusbarbaricusSCSIO02429及びこれを用いたイカオリゴペプチドの調製方法 Download PDFInfo
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- JP5128020B2 JP5128020B2 JP2012535620A JP2012535620A JP5128020B2 JP 5128020 B2 JP5128020 B2 JP 5128020B2 JP 2012535620 A JP2012535620 A JP 2012535620A JP 2012535620 A JP2012535620 A JP 2012535620A JP 5128020 B2 JP5128020 B2 JP 5128020B2
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- squid
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/43504—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from invertebrates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
Description
(1)Bacillus barbaricus SCSIO 02429菌種を菌種活性化培地に接種し、30〜37℃で18〜24時間培養し、活性化後、酵素生産誘導発酵培地を入れた容器に加え、pH=7.0〜8.0、30〜37℃の条件で12〜24時間発酵させ、発酵液のプロテアーゼ活性が2000〜3000ユニット/mLに達し、グリコサミノグリカナーゼ活性が0.95〜1.12ユニット/mLに達したときのグリコシル加水分解用粗酵素溶液を得る工程であって、前記酵素生産誘導発酵培地は、イカ内臓スラリー、ペプトン、酵母エキス、複合塩及び水を質量比20〜30:5:5:10:1000で混合加熱し溶かして作成したものであり、前記複合塩は、塩化ナトリウム、硫酸カリウム、塩化マグネシウム及び塩化アンモニウムを質量比5〜8:2:2:3で混合したものである工程、
(2)イカ内臓原料をスラリー状に破砕後、手順(1)に記載した粗酵素溶液と体積比1:1〜2:1で混ぜて酵素分解を行い、反応開始時のpHは6.5〜7.0、温度は40〜50℃、時間は5〜8時間で、グリコシル側鎖が破壊された粗タンパク質酵素分解物を得る工程、及び、
(3)イカ内臓原料1グラムにつきブロメライン1000〜1500ユニット(酵素活性)を加える比率により、ブロメラインを手順(2)で得られた粗タンパク質酵素分解物に加え、pHを6.5〜7.0に調節し、35〜40℃で4〜6時間反応させ、得られた酵素分解物を静置し、粗脂肪層と水層に分離し、脂肪層を除去し乾燥させて、イカオリゴペプチドを得る工程。
実験の開始時と終了時にそれぞれハイブリッドティラピアの体重(0.001gまで正確に)及び幼魚の数を測定する。
死亡率=(実験開始時の幼魚数−実験終了時の幼魚数)/実験開始時の種苗数×100%
絶対体重増加率=(実験終了時の幼魚重量(g)−実験開始時の幼魚重量(g))/実験日数
Claims (3)
- Bacillus barbaricus SCSIO 02429、中国典型培養物保蔵センター管理番号M 2010213の菌株。
- イカオリゴペプチドの調製方法であって、
(1)請求項1に記載のBacillus barbaricus SCSIO 02429の菌種を菌種活性化培地に移し入れ、30〜37℃で18〜24時間培養し、活性化後に、酵素生産誘導発酵培地を入れた容器に加え、pH=7.0〜8.0、30〜37℃の条件で12〜24時間発酵させ、発酵液のプロテアーゼ活性が2000〜3000ユニット/mLに達し、グリコサミノグリカナーゼ活性が0.95〜1.12ユニット/mLに達したときのグリコシル基加水分解用粗酵素溶液を得る工程であって、前記酵素生産誘導発酵培地は、イカ内臓スラリー、ペプトン、酵母エキス、複合塩及び水を質量比20〜30:5:5:10:1000で混合・加熱して溶かして作成され、前記複合塩は、塩化ナトリウム、硫酸カリウム、塩化マグネシウム及び塩化アンモニウムを質量比5〜8:2:2:3で混合したものである工程、
(2)イカ内臓原料をスラリー状に破砕後、手順(1)に記載の粗酵素溶液と体積比1:1〜2:1で混ぜて酵素分解を行い、反応開始時のpHが6.5〜7.0、温度が40〜50℃、時間が5〜8時間で、グリコシル側鎖が破壊された粗タンパク質酵素分解物を得る工程、及び、
(3)イカ内臓原料1グラムにつきブロメライン1000〜1500ユニット(酵素活性)の比率で、ブロメラインを手順(2)で得られた粗タンパク質酵素分解物に加え、pHを6.5〜7.0に調節し、35〜40℃で4〜6時間反応させ、得られた酵素分解物を静置して粗脂肪層と水層に分離し、脂肪層を除去し乾燥させてイカオリゴペプチドを得る工程を含む方法。 - 手順(3)に記載の乾燥が噴霧乾燥である、請求項2に記載のイカオリゴペプチドの調製方法。
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CN2010105062237A CN101974460B (zh) | 2010-09-28 | 2010-09-28 | 一种海洋来源Bacillus barbaricus SCSIO 02429以及用它制备鱿鱼小肽的方法 |
PCT/CN2010/079627 WO2012040980A1 (zh) | 2010-09-28 | 2010-12-09 | 一种海洋来源BacillusubarbaricusSCSIO02429以及用它制备鱿鱼小肽的方法 |
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CN105767588A (zh) * | 2016-03-03 | 2016-07-20 | 珠海海龙生物科技有限公司 | 低氮磷排放的环保生鱼膨化饲料及其制备方法 |
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