JPH032202A - Beta-glucan and production thereof - Google Patents
Beta-glucan and production thereofInfo
- Publication number
- JPH032202A JPH032202A JP1137663A JP13766389A JPH032202A JP H032202 A JPH032202 A JP H032202A JP 1137663 A JP1137663 A JP 1137663A JP 13766389 A JP13766389 A JP 13766389A JP H032202 A JPH032202 A JP H032202A
- Authority
- JP
- Japan
- Prior art keywords
- glucopyranose
- glucan
- genus
- main chain
- beta
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002498 Beta-glucan Polymers 0.000 title claims abstract description 14
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 125000003535 D-glucopyranosyl group Chemical group [H]OC([H])([H])[C@@]1([H])OC([H])(*)[C@]([H])(O[H])[C@@]([H])(O[H])[C@]1([H])O[H] 0.000 claims abstract description 15
- 244000005700 microbiome Species 0.000 claims abstract description 10
- 241000115676 Macrophomopsis Species 0.000 claims abstract description 9
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 229920001503 Glucan Polymers 0.000 claims 1
- 239000002537 cosmetic Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 239000003906 humectant Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 description 27
- 229920001282 polysaccharide Polymers 0.000 description 27
- 239000005017 polysaccharide Substances 0.000 description 27
- 239000000243 solution Substances 0.000 description 11
- 238000012360 testing method Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 229920001285 xanthan gum Polymers 0.000 description 6
- 239000000230 xanthan gum Substances 0.000 description 6
- 229940082509 xanthan gum Drugs 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000007935 neutral effect Effects 0.000 description 5
- 235000010493 xanthan gum Nutrition 0.000 description 5
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000006698 induction Effects 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000000862 absorption spectrum Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 229920002674 hyaluronan Polymers 0.000 description 3
- 229960003160 hyaluronic acid Drugs 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000221198 Basidiomycota Species 0.000 description 2
- 241000700198 Cavia Species 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920002305 Schizophyllan Polymers 0.000 description 2
- 206010070834 Sensitisation Diseases 0.000 description 2
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- 150000001342 alkaline earth metals Chemical class 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- -1 diborate Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007717 exclusion Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000008313 sensitization Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- WDQLRUYAYXDIFW-RWKIJVEZSA-N (2r,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-4-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O[C@H]1[C@H](O)[C@@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 WDQLRUYAYXDIFW-RWKIJVEZSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FEBUJFMRSBAMES-UHFFFAOYSA-N 2-[(2-{[3,5-dihydroxy-2-(hydroxymethyl)-6-phosphanyloxan-4-yl]oxy}-3,5-dihydroxy-6-({[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}methyl)oxan-4-yl)oxy]-3,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl phosphinite Chemical compound OC1C(O)C(O)C(CO)OC1OCC1C(O)C(OC2C(C(OP)C(O)C(CO)O2)O)C(O)C(OC2C(C(CO)OC(P)C2O)O)O1 FEBUJFMRSBAMES-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- FNEHAOQZWPHONV-UHFFFAOYSA-N 9h-carbazole;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C3=CC=CC=C3NC2=C1 FNEHAOQZWPHONV-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000893212 Pestalotia Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 206010034972 Photosensitivity reaction Diseases 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 241001558929 Sclerotium <basidiomycota> Species 0.000 description 1
- 240000007660 Sechium edule Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical class [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000589634 Xanthomonas Species 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- INQOMBQAUSQDDS-UHFFFAOYSA-N iodomethane Chemical compound IC INQOMBQAUSQDDS-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- DBTMGCOVALSLOR-VPNXCSTESA-N laminarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](O)C(O[C@H]2[C@@H]([C@@H](CO)OC(O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-VPNXCSTESA-N 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- NIQQIJXGUZVEBB-UHFFFAOYSA-N methanol;propan-2-one Chemical compound OC.CC(C)=O NIQQIJXGUZVEBB-UHFFFAOYSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 125000004170 methylsulfonyl group Chemical group [H]C([H])([H])S(*)(=O)=O 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 230000036211 photosensitivity Effects 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000003214 pyranose derivatives Chemical group 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000011076 safety test Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Cosmetics (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
°本発明は高粘性を有する新規構造のβ−グルカン及び
その製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a β-glucan with a novel structure having high viscosity and a method for producing the same.
(従来の技術及び発明が解決しようとする課題〕多糖類
は食品工業、化粧品工業、医薬品工業製紙工業、化学工
業等多方面に渡って使用されている。(Prior art and problems to be solved by the invention) Polysaccharides are used in a wide variety of fields, including the food industry, cosmetics industry, pharmaceutical industry, paper manufacturing industry, and chemical industry.
従来、多糖類は主に高等植物、海草等から供給されてき
たが、最近では必要な時にいつでも安定して供給できる
微生物からの多零1m Mが開発され供給されるように
なってきた。Conventionally, polysaccharides have been mainly supplied from higher plants, seaweed, etc., but recently polysaccharides (1mM) from microorganisms have been developed and started to be supplied from microorganisms, which can be stably supplied whenever needed.
微生物の生産する多糖類に関しては、これまでアルカリ
土類金属、キサントモナス属、シュードモナス属等に属
する細菌、プルラニア属、スクレロティウム属、アルベ
ルギル金属等に属する真菌類の生産するものが知られて
いる。しかし熱に安定で、かつ常温で高粘性流である中
性多糖でしかもべたつき惑がなく官能的に優れたものは
意外に少なかった。Regarding polysaccharides produced by microorganisms, those produced by alkaline earth metals, bacteria belonging to the genus Xanthomonas and Pseudomonas, etc., and fungi belonging to the genus Plulania, Sclerotium, Albergil metal, etc. are known so far. . However, there are surprisingly few neutral polysaccharides that are stable to heat, have a high viscosity flow at room temperature, are not sticky, and are sensually superior.
また、多糖類の構造を見るに、これまでβ−1゜3グル
コシド結合を主鎖にもつホモグルカン、所謂β−1,3
グルカンは担子菌を初め酵母、糸状菌等の真菌類に多く
認められ、かつ細菌類、藻類の中でも生産するものが見
い出されている0例えば、シイタケの子実体からのレン
チナン(1、ブクリヨウの子実体からのパピマン(1、
スエヒロタケの培養物からのシゾフィラン31)、ガノ
デルマ属の培養物からのガノデラン(2) を初めと
した担子菌由来のβ−1,3グルカン、パン酵母細胞壁
のβ−1,3グルカン(l)、不完全菌スフレロチイウ
ム属産生のスクレログルカン111 、 子のう菌ペ
スタロティア属産生のペスタロタン+11 、細菌ア
ルカリ土類金属産生のカードラン33)、褐藻類のラミ
ナラン等々のβ−1,3グルカン141 などである
。Furthermore, looking at the structure of polysaccharides, homoglucans with β-1,3 glucoside bonds in the main chain, so-called β-1,3
Glucans are found in many fungi such as basidiomycetes, yeast, and filamentous fungi, and some are also produced in bacteria and algae.For example, lentinan from the fruiting bodies of shiitake mushrooms Papiman from the entity (1,
β-1,3 glucan from Basidiomycetes, including Schizophyllan from a culture of S. edulis 31), Ganoderan from a culture of Ganoderma (2), β-1,3 glucan (l) from baker's yeast cell wall, Scleroglucan 111 produced by Deuteromycetes Sufflerotium genus, Pestalotan+11 produced by Ascomycete Pestalotia genus, Curdlan produced by bacteria alkaline earth metals 33), β-1,3 glucan 141 produced by brown algae Laminaran, etc. be.
(1)「カビの分離・培養・同定と有用物質の生産・応
用Jかび応用開発研究会(同文堂)p、354〜369
(2)特開昭6O−188402
(3) T、 Harada and A、
jlsemura、 Men、 In5t、
Sci。(1) “Isolation, cultivation, and identification of molds and the production and application of useful substances J. Mold Application Development Research Group (Dobundo) p. 354-369 (2) JP-A-6-0188402 (3) T., Harada and A. ,
jlsemura, Men, In5t,
Sci.
Ind、 Res、、 0saka Univ、+
38 +37〜49(4) M、 Maeda an
d K、 NiN15iza、 J、 Biocher
+。Ind, Res,, 0saka Univ, +
38 +37~49(4) M, Maeda an
d K, NiN15iza, J, Biocher
+.
l1,199〜206 (196B)
しかし、これらの中で、主鎖のD−グルコピラノース残
基のC−2及び/又はC−6の位置で分岐しており、か
つその側鎖のD−グルコピラノース残基には、β−1,
4結合がないβ−グルカンは存在しなかった。しかもべ
とつき感がなく官能的に優れたものは意外に少なかった
。l1, 199-206 (196B) However, among these, it is branched at the C-2 and/or C-6 position of the D-glucopyranose residue in the main chain, and the D-glucopyranose residue in the side chain is Pyranose residues include β-1,
There were no β-glucans without 4 bonds. Moreover, there were surprisingly few products that did not have a sticky feeling and were sensually superior.
本発明は、安定で官能的に侵れた新規な高粘性多糖を得
ることを目的としている。The present invention aims to obtain new high viscosity polysaccharides that are stable and organoleptically resistant.
本発明は、マクロフォモプシス(Macrophoa+
。The present invention relates to macrophomopsis (Macrophoa +
.
psis)属に属する微生物を培養して生産される、下
記のような結合様式である新規構造のβ−グルカン及び
その製造方法である。The present invention is a β-glucan with a novel structure, which is produced by culturing a microorganism belonging to the genus Psis, and has the following binding mode, and a method for producing the same.
記
(a)主鎖のD−グルコピラノース残基はすべてβ−1
,3結合、であり
(b)主鎖のD−グルコピラノース残基のc−2及び/
又はC−6の位置で分岐しており、かつその
(c)側鎖のD−グルコピラノース残基には、61.4
結合は存在しない。(a) All D-glucopyranose residues in the main chain are β-1
, 3 bonds, and (b) c-2 and/or of D-glucopyranose residues in the main chain.
or branched at the C-6 position, and the D-glucopyranose residue in the (c) side chain has 61.4
There are no bonds.
本発明に用いる微生物は、マクロフォモプシス(Mac
rophomopsis)属に属し、例えば、微工研受
託9366号として寄託されたマクロフォモプシスKA
B 55株と命名されたものがあげられる。The microorganism used in the present invention is Macrophomopsis (Mac).
For example, Macrophomopsis KA, which was deposited as FIKEN Entrustment No. 9366, belongs to the genus Macrophomopsis).
One example is the one named strain B55.
この菌株の理化学性質の詳細は特開昭64−63370
号公報に記載されている。Details of the physical and chemical properties of this strain are available in Japanese Patent Application Laid-Open No. 64-63370.
It is stated in the No.
本発明の新規な多IJ!頻は次の理化学性質を有する。The novel multi-IJ of the present invention! Frequency has the following physical and chemical properties.
(1)分子量;移動相として50mM塩化ナトリウム溶
液を用いた八5ahipak G S −710カラ
ム(プルランにて測定した排除限界分子量が1000万
)を用いた高速液体クロマトグラフィー(以下HPLC
と略記)により、分子ふるいを行なった時、排除限界付
近の位置に一本のピークが観察される。よってその分子
の大きさは1千万ダルトンかそれ以上であり捲めて大き
な分子サイズを示す。(1) Molecular weight: High performance liquid chromatography (hereinafter referred to as HPLC) using a 85Ahipak GS-710 column (exclusion limit molecular weight measured with pullulan: 10 million) using 50mM sodium chloride solution as the mobile phase.
When molecular sieving is performed, a single peak is observed near the exclusion limit. Therefore, its molecular size is 10 million Daltons or more, which indicates a large molecular size.
(2)紫外線吸収スペクトル:吸収は示さない。(2) Ultraviolet absorption spectrum: No absorption is shown.
(3)赤外線吸収スペクトル;第1図に示す通りβグリ
コシド結合に特異的な約900cm−’の吸収を示す。(3) Infrared absorption spectrum; as shown in FIG. 1, it exhibits absorption at about 900 cm-' that is specific to β-glycosidic bonds.
(4)溶剤に対する溶解性:水に可溶、0.5 N水酸
化ナトリウム、90%ギ酸に可溶、メタノールアセトン
、クロロホルム、酢酸エチル等の有機溶媒には不溶。(4) Solubility in solvents: Soluble in water, soluble in 0.5 N sodium hydroxide, 90% formic acid, insoluble in organic solvents such as methanol acetone, chloroform, and ethyl acetate.
(5)呈色反応
A) フェノール硫酸反応:+
B) ヨード反応:
C) カルバゾール−硫酸反応ニー
D) ニンヒドリン反応ニー
(6)塩基性1酸性、中性の区別:本物質の水溶液のp
Hは中性である。(5) Color reaction A) Phenol-sulfuric acid reaction: + B) Iodine reaction: C) Carbazole-sulfuric acid reaction D) Ninhydrin reaction (6) Basic 1 Distinction between acidic and neutral: p of an aqueous solution of this substance
H is neutral.
(7)物質の色:白色。(7) Color of substance: white.
(8)構成糖の種類:
2、5 N トリフルオロ酢酸で8時間加水分解しこれ
、をTSK −gel Suger AXGカラム
(東洋曹達社製)を用いたHPLCにて分析した時、本
発明の多糖はグルコースのみを主要成分としていること
が認められた。(8) Types of constituent sugars: When hydrolyzed with 2,5 N trifluoroacetic acid for 8 hours and analyzed by HPLC using a TSK-gel Sugar AXG column (manufactured by Toyo Soda Co., Ltd.), it was found that the polysaccharide of the present invention It was found that glucose was the only major component.
(9)酵素による分解性:
本多糖類を上述酵素にて処理しく各酵素2.5Unit
s、 p H5,0,37°C,O〜24hr反応)
、その被加水分解能を1層クロマトグラフィー(展開溶
媒;n−ブタノール:酢酸:エチルエーテル:水=9
: 6 : 3 : I)及びAsahipakGS−
710Hr’LCにより観察した結果、αアミラーゼ、
β−アミラーゼ、グルコアミラーゼでは全く加水分解を
受けず、ラミナリナーゼでのみ両分析法で被分解能を認
めた。(9) Degradability by enzymes: When this polysaccharide is treated with the above enzymes, each enzyme has 2.5 Units.
s, pH 5, 0, 37°C, O~24hr reaction)
, its ability to be hydrolyzed was determined by one-layer chromatography (developing solvent: n-butanol:acetic acid:ethyl ether:water = 9
: 6 : 3 : I) and AsahipakGS-
As a result of observation by 710Hr'LC, α-amylase,
It was not hydrolyzed at all by β-amylase and glucoamylase, and only laminarinase showed degradability in both analytical methods.
(10) 粘性
イ)粘度:本多糖の溶解液は粘性の高い中性溶液となる
。ビスメトロン回転粘度計でその粘度を測定する時1%
水溶液で1200〜1700センチポアズ(アダプター
3号。(10) Viscosity a) Viscosity: The solution of this polysaccharide becomes a highly viscous neutral solution. 1% when measuring the viscosity with a bismetron rotational viscometer
1200-1700 centipoise in aqueous solution (adapter No. 3).
60回転、30秒)である、粘度と濃度の関係は第2図
に示すとおりであり既存のキサンタンガムの粘度と比べ
て約2倍の粘性を示す。The relationship between viscosity and concentration is as shown in Figure 2 (60 rotations, 30 seconds), and the viscosity is about twice that of existing xanthan gum.
口)熱に対する安定性:常温で安定な高粘性流を示し、
5°C〜80゛Cで一定の粘度を示す。) Stability against heat: shows stable high viscosity flow at room temperature,
It exhibits a constant viscosity between 5°C and 80°C.
また121°C加1気圧のオートクレーブ加熱(20分
)にも安定である。It is also stable when heated in an autoclave at 121°C and 1 atm (20 minutes).
ハ)酸及びアルカリに対する安定性:PH2〜13の範
囲で比較的安定した粘度を示す。c) Stability against acids and alkalis: exhibits relatively stable viscosity in the pH range of 2 to 13.
二)塩に対する安定性ニホウ酸塩、酢酸塩、硫酸塩、ナ
トリウム塩、カリウム塩、カルシウム塩、マグネシウム
塩等のいずれの塩の存在下でも一定の粘性を示し安定で
ある。2) Stability against salts It exhibits a certain viscosity and is stable in the presence of any salt such as diborate, acetate, sulfate, sodium salt, potassium salt, calcium salt, magnesium salt, etc.
(11) 結合様式
本発明多槽類をジメチルスルホキシドに溶解後メチルス
ルホニルカルボアニオン及び沃化メチルを用いる箱守法
でメチル誘導体に導き、これを酸で加水分解後、メチル
化糖をアルデイトール、アセテートに誘導し、ガスクロ
マトグラフィー、質量分析器の組合せにより固定、定量
分析すると、生成物は次のものが観察された。(11) Binding mode After dissolving the present invention's polysaccharides in dimethyl sulfoxide, a methyl derivative is obtained by the Hakomori method using methyl sulfonyl carbanion and methyl iodide, which is hydrolyzed with acid, and the methylated sugar is converted to alditol and acetate. After induction, fixation and quantitative analysis using a combination of gas chromatography and mass spectrometry, the following products were observed.
2.3.4.6−テトラ−0−メチルーD−グルコース
1.0モルに対して、2.4 6−トリー〇−メチルー
D−グルコース約1.3乃至2.0モル、4.6−ジー
0−メチル−D−グルコース約 0.2乃至0.6モル
、2.4−ジー0−メチル−D−グルコース約0.6乃
至1.2モル。2.3.4.6-Tetra-0-methyl-D-glucose is about 1.3 to 2.0 mol per 1.0 mol of 6-tetra-0-methyl-D-glucose, 4.6- About 0.2 to 0.6 mol of di-0-methyl-D-glucose, about 0.6 to 1.2 mol of 2.4-di-0-methyl-D-glucose.
4−モノー〇−メチルー〇−グルコース約0.04乃至
0.4モル
上述の結果を総合的に判断すると、本発明のβ−グルカ
ンは従来から知られているβ−グルカンとは異なり、側
鎖のD−グルコピラノース残基の主要結合にはβ−1,
4結合は存在せず、また、この側鎖はβ−1,3結合を
繰り返している主鎖のD−グルコピラノース残基のC−
2及び/又はC−6の位置で分岐しているという新規な
構造をもった中性多糖である。4-Mono〇-methyl〇-glucose about 0.04 to 0.4 mol Judging from the above results comprehensively, the β-glucan of the present invention differs from conventionally known β-glucan in that it has no side chain. The main bonds of D-glucopyranose residues include β-1,
There is no 4-bond, and this side chain is a C-glucopyranose residue in the main chain that repeats β-1,3 bonds.
It is a neutral polysaccharide with a novel structure in which it is branched at the 2 and/or C-6 positions.
(12) 水分蒸散試験
4群のサンプルびんに一定量の水を入れ、第二原紙(謄
写版で使うろうをひいた薄い祇)をびんの口に貼り、各
群の原紙の上にそれぞれヒアルロン酸1%溶液、ヒアル
ロン酸0.5%溶液。(12) Water evaporation test: Pour a certain amount of water into sample bottles for Group 4, paste a second base paper (a thin layer of waxed paper used in mimeograph machines) on the mouth of the bottle, and place hyaluronic acid on top of the base paper for each group. 1% solution, hyaluronic acid 0.5% solution.
本多$1!III%溶液2本多IJ!類0.5%溶液を
一定量塗布し、そのサンプルびんの重量を経口的に測定
することにより、水分蒸散量を求めた。Honda $1! 2 bottles of III% solution IJ! The amount of water evaporated was determined by applying a certain amount of a 0.5% solution of the same type and orally measuring the weight of the sample bottle.
尚、紙に水を塗布したものをコントロールとし各群3個
の試料を用い測定した。Note that a paper coated with water was used as a control, and three samples in each group were used for measurement.
水分蒸散試験
(1群3点で測定し、その平均値を示した。)本多糖類
は保Y品作用を有するヒアルロン酸よりも水分蒸散抑制
効果が認められた。Moisture transpiration test (Measurements were made at 3 points per group, and the average value is shown.) This polysaccharide was found to be more effective in suppressing water transpiration than hyaluronic acid, which has a Y-retaining effect.
(13) 安全性試験
本発明多糖類の感作性試験(MaXimizaLion
法試料4度;誘導1%(法面14度起0.5%及び1%
)を実施する時、モルモット10匹中陽性とLこめられ
る動物は一匹もいなかった。(13) Safety test Sensitization test of the polysaccharide of the present invention (MaXimizaLion
Method sample 4 degrees; induction 1% (slope 14 degrees 0.5% and 1%
), none of the 10 guinea pigs tested positive.
また、本発明多糖類の光感作性試験(Ad3uvant
−S trip法、試料濃度:誘導1%、惹起0.5
%及び1%)を実施する時、モルモ・シト10匹中陽性
と認められる動物は一匹もいなかった。In addition, photosensitivity test of the polysaccharide of the present invention (Ad3uvant
-S trip method, sample concentration: induction 1%, induction 0.5
% and 1%), none of the 10 guinea pigs was found to be positive.
以上より、本発明多tJ![は感作性の低い、安全性の
高い多1!類であった。From the above, the present invention is multi-tJ! [is low sensitization and highly safe multi-1! It was similar.
(14) その他の特徴的な性質
本発明の多糖類は無味無臭である。また、本発明の多糖
類は塗布した時の官能特性として、後記応用例の官能テ
ストの結果が示す如(、既存のキサンタンガムが待つ上
すべり惑がなく、サラッとした感触を示す。(14) Other characteristic properties The polysaccharide of the present invention is tasteless and odorless. In addition, the polysaccharide of the present invention exhibits sensory properties when applied, as shown in the results of the sensory test in the application example described below (existing xanthan gum does not have the slippery feeling and has a smooth feel).
以下、培養法及び精製法について述べる。The culture method and purification method will be described below.
°本多tl!類生産菌の培養に用いられる炭素源として
はブドウ糖、グリセリン、麦芽糖、デンプン。°Honda tl! Glucose, glycerin, maltose, and starch are the carbon sources used for culturing the microorganisms.
乳糖、シ=11!、フラクトース、稠密等があり、窒素
源としてはコーンステイープリカー、酵母エキス、乾燥
酵母、オートミール肉エキス、カゼイン加水分解物、ア
ンモニウム塩、硝酸塩、 Pharmamedla(脱
脂綿実粉)等があげられる。その他部加物として塩化ナ
トリウム、マグネシウム、カルシウム、リン酸等の無機
塩があげられる。更に該培地には必要に応じて鉄、銅、
マンガン等の金属塩を微量含をしてもよい。Lactose, si=11! Nitrogen sources include cornstarch liquor, yeast extract, dried yeast, oatmeal meat extract, casein hydrolyzate, ammonium salts, nitrates, and Pharmamedla (absorbent cottonseed flour). Other additives include inorganic salts such as sodium chloride, magnesium, calcium, and phosphoric acid. Furthermore, the medium contains iron, copper,
A trace amount of metal salt such as manganese may be included.
培養は上記培養基を含有する通常の水性培地で振盪培養
、深部通気培養、深部通気培養培養1回転ドラム式培養
でも実施できる。Cultivation can also be carried out in a conventional aqueous medium containing the above-mentioned culture medium by shaking culture, deep aeration culture, deep aeration culture, or single-rotation drum culture.
培養条件はp H3,5〜9.0好ましくはp H5,
0〜8,0、培養温度が10〜40°C好ましくは20
〜35°Cで通常3〜7日間で培養する。このようにし
て得られた培養物から本発明の目的の多tJNMが得ら
れる。この培養液を堀過又は遠心分離などの適当な方法
で処理して該微生物菌体を除去し得られる加液又は上清
に適当な沈澱剤例えばエタノール、メタノール、イソプ
ロパツール、プロパツール、アセトン等の有機沈澱剤を
加え本多糖類を沈澱させる。この沈#物をtlEs過又
は遠心分離等の適当な方法で分離し、さらに水に再溶解
させた後、沈澱剤による沈澱をくり返した後、透析、凍
結乾燥をすることにより、精製多tM Mが得られる。The culture conditions are pH 3.5 to 9.0, preferably pH 5.
0-8,0, culture temperature 10-40°C, preferably 20
Culture at ~35°C for usually 3-7 days. Multi-tJNM, the object of the present invention, can be obtained from the culture thus obtained. This culture solution is treated with an appropriate method such as filtration or centrifugation to remove the microbial cells, and a suitable precipitant is added to the resulting solution or supernatant, such as ethanol, methanol, isopropanol, propatool, acetone. Add an organic precipitant such as to precipitate the polysaccharide. This precipitate is separated by an appropriate method such as tlEs filtration or centrifugation, and then redissolved in water, followed by repeated precipitation with a precipitant, followed by dialysis and freeze-drying to produce purified multi-tM M is obtained.
以下、実施例及び応用例にて本発明を説明する。 The present invention will be explained below with reference to Examples and Application Examples.
実施例1
マクロフォモプシス属に属する菌株KAB55(微工研
受託9366号)を下記組成の培地にて3日間前培養し
、これの6mff1を同組成培地100mff1を入れ
た5 00ml三角フラスコに植菌して25゛Cで4日
間120回転/分で回転培養した。Example 1 Bacterial strain KAB55 belonging to the genus Macrophomopsis (Feikoken Contract No. 9366) was precultured for 3 days in a medium with the following composition, and 6 mff1 of this was inoculated into a 500 ml Erlenmeyer flask containing 100 mff1 of a medium with the same composition. The culture was then cultured at 25°C for 4 days with rotation at 120 revolutions/min.
(組成)グルコース 100gP harsi
awedia 5 gKHl
POa Ig得られた培養液
を5ooo回転/分、20分で遠心分離し、菌体を除去
し、上滑に等量の40%イソプロパツールを加え多糖を
析出させた。これを10,000回転/分、5分で遠心
分離し多糖を得た。得られた多糖を再び水に溶解させ上
記操作をくり返し、無味無臭、白色の高粘性多糖類0、
22 gを得た。(Composition) Glucose 100gP harsi
awedia 5 gKHL
POa Ig The obtained culture solution was centrifuged at 500 rotations/min for 20 minutes to remove bacterial cells, and an equal amount of 40% isopropanol was added to the supernatant to precipitate polysaccharides. This was centrifuged at 10,000 rpm for 5 minutes to obtain a polysaccharide. The obtained polysaccharide is dissolved in water again and the above operation is repeated to obtain a tasteless, odorless, white, highly viscous polysaccharide with 0
22 g was obtained.
この多[1に諸測定を行い、理化学性質を決定した。そ
の結果は既に述べた通りである。Various measurements were carried out on this product to determine its physical and chemical properties. The results are as already described.
実施例2
5ONジヤーフアメンターに下記培地3042を入れ、
ここに実施例1と同様に前培養したKAB55を17!
植菌し、25°C1通気m1.Ovvmで4日間培養し
た。Example 2 Put the following medium 3042 into a 5ON jar fermenter,
Here, 17! of KAB55 precultured in the same manner as in Example 1 was added.
Inoculate and aerate at 25°C. Cultured in Ovvm for 4 days.
(&1N成)グ/L/:I−ス 3000gP
har*asedia 1 5
0 gKHオ PO430g
MgSO4・7Hz 0 90g
応用例
比較例
乳液
得られた培養液を10000回転/分で連続遠心により
菌体を除去し、得られた上澄に等量の60%エタノール
を加え、多糖を析出させた。これを実施例1と同様の手
順により精製処理し、無(2)調製法
80 ’Cに加熱した油相成分に同じく80°Cに加熱
した水相成分を加えて均一に攪拌しながら速やかに冷却
して本発明の多糖類を含有した乳液を得た。(&1N composition) G/L/:I-S 3000gP
har*asedia 1 5
0 gKH O PO430g MgSO4・7Hz 0 90g Application Example Comparative Example Emulsion The obtained culture solution was subjected to continuous centrifugation at 10,000 revolutions/min to remove bacterial cells, and an equal amount of 60% ethanol was added to the obtained supernatant to remove polysaccharides. was precipitated. This was purified by the same procedure as in Example 1, and the aqueous phase component heated to 80°C was added to the oil phase component heated to 80'C, and immediately stirred uniformly. After cooling, a milky lotion containing the polysaccharide of the present invention was obtained.
また比較例として本発明の多糖類の代わりに既存のキサ
ンタンガムを用いて同様に乳液を調整し、これらを次の
官能テストに用いた。Furthermore, as a comparative example, emulsions were similarly prepared using existing xanthan gum instead of the polysaccharide of the present invention, and these were used in the following sensory test.
(官能テスト)
20名の女子被験者に、上記の応用例および比較の乳液
を顔面の左右片側にそれぞれ各別に約0.5 gずつ塗
布し、塗布時の「べたつき感」と塗布後「肌のなめらか
さ」の評価項目を被試験者本人が一対比較法で評価した
。(Sensory test) Approximately 0.5 g of the applied and comparative emulsions described above were applied to each side of the left and right sides of the face on 20 female subjects, and the results were evaluated as follows: ``stickiness'' during application and ``skin smoothness'' after application. The evaluation item "smoothness" was evaluated by the test subject himself using the paired comparison method.
(3)試験結果
上述の応用例と比較例を比較してもらった結果を下記の
表に示した。(3) Test results The results of a comparison between the above-mentioned application example and comparative example are shown in the table below.
含有)と比べてべたつき惑がなく軽くて水々しい感触を
示した。It had a light and watery feel with no stickiness compared to (containing).
上述のように、本多#M類は食品、化粧品等の分野にお
いて増粘剤、乳化剤、安定剤、保)易剤としての用途を
可能にするものである。As mentioned above, Honda #M can be used as thickeners, emulsifiers, stabilizers, and preservatives in the fields of foods, cosmetics, etc.
第1図は、本発明の多糖類の赤外吸収スペクトルを示す
図である。
第2図は、既存のキサンタンガムと本発明の多tl!i
の、濃度と粘度との関係を示す回である。
表から明らかな如く、応用例(本発明の多糖類を含有)
は、比較例(既存のキサンタンガムT
2O00=
一〇−キサンタンガム
手続補正書(自発)
平成 2年 2月15日
持□庁長官 吉 1)文 毅 殿 IJl、
事件の表示
平成 1年特許願第137663号
2、発明の名称
β−グルカン及びその製造方法
3、補正をする者
事件との関係 特許出願人
住所 東京都墨田区墨田五丁目17番4号4゜
〒534 大阪市部島区友渕町1丁目5番90号鐘紡
株式会社特許部
電話(06)921−1251
補正により増加する請求項の数 な し6゜
補正の内容
(1)明細書第3頁第4行目においてrアルペルギルス
属jとあるを、「アスペルギルス属」と訂正する。
(2)明細書第7頁第10行目においてrSugerJ
とあるを、rsugar4と訂正する。
(3)明細書第13頁第13行目においてr有機沈澱剤
を1とあるつぎに、r約10〜30重量%」を挿入する
。FIG. 1 is a diagram showing an infrared absorption spectrum of the polysaccharide of the present invention. Figure 2 shows the existing xanthan gum and the multi-tl! i
This is the time to show the relationship between concentration and viscosity. As is clear from the table, application examples (containing the polysaccharide of the present invention)
Comparative example (Existing xanthan gum T 2O00 = 10-Xanthan gum procedural amendment (voluntary) February 15, 1990 □ Director General Yoshi 1) Moon Yi IJl,
Display of the case 1999 Patent Application No. 137663 2 Name of the invention β-glucan and its manufacturing method 3 Person making the amendment Relationship to the case Patent applicant address 4-4゜, 5-17-4 Sumida, Sumida-ku, Tokyo Kanebo Co., Ltd. Patent Department, 1-5-90 Tomobuchi-cho, Bejima-ku, Osaka 534 Tel: (06) 921-1251 Number of claims increased by amendment None 6゜Contents of amendment (1) Page 3 of the specification In the fourth line, the text rAlpergillus genus j is corrected to "Aspergillus genus." (2) rSugerJ in page 7, line 10 of the specification
Correct the statement to rsgar4. (3) On page 13, line 13 of the specification, next to 1 for rorganic precipitant, insert r about 10 to 30% by weight.
Claims (2)
is)属に属する微生物を培養して生産される、下記の
ような結合様式である新規構造のβ−グルカン。 記 (a)主鎖のD−グルコピラノース残基はすべてβ−1
,3結合、であり (b)主鎖のD−グルコピラノース残基のC−2及び/
又はC−6の位置で分岐しており、かつその (c)側鎖のD−グルコピラノース残基には、β′−1
,4結合は存在しない。(1) Macrophomops
is) A β-glucan with a novel structure having the following binding mode, which is produced by culturing a microorganism belonging to the genus. (a) All D-glucopyranose residues in the main chain are β-1
, 3 bonds, and (b) C-2 and/or of the D-glucopyranose residue in the main chain.
or branched at the C-6 position, and the (c) side chain D-glucopyranose residue has β'-1
, 4 bonds do not exist.
培養物から、下記のような結合様式である新規構造のβ
−グルカンを採取することを特徴とするβ−グルカンの
製造方法。記 (a)主鎖のD−グルコピラノース残基はすべてβ−1
,3結合、であり (b)主鎖のD−グルコピラノース残基のC−2及び/
又はC−6の位置で分岐しており、かつその (c)側鎖のD−グルコピラノース残基には、β−1,
4結合は存在しない。(2) Cultivating microorganisms belonging to the genus Macrophomopsis,
From the culture, a novel structure of β with a binding mode as shown below was obtained.
- A method for producing β-glucan, which comprises collecting glucan. (a) All D-glucopyranose residues in the main chain are β-1
, 3 bonds, and (b) C-2 and/or of the D-glucopyranose residue in the main chain.
or branched at the C-6 position, and the (c) side chain D-glucopyranose residue has β-1,
There are no 4 bonds.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1137663A JPH032202A (en) | 1989-05-30 | 1989-05-30 | Beta-glucan and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1137663A JPH032202A (en) | 1989-05-30 | 1989-05-30 | Beta-glucan and production thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH032202A true JPH032202A (en) | 1991-01-08 |
Family
ID=15203910
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1137663A Pending JPH032202A (en) | 1989-05-30 | 1989-05-30 | Beta-glucan and production thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH032202A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1995022310A1 (en) * | 1994-02-18 | 1995-08-24 | Ciba-Geigy Ag | Cosmetic compositions |
JP2002510610A (en) * | 1998-04-06 | 2002-04-09 | コグニス・ドイチュラント・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング | Cosmetic or pharmaceutical preparation containing ribonucleic acid or deoxyribonucleic acid |
WO2006002539A1 (en) * | 2004-07-02 | 2006-01-12 | The Governors Of The University Of Alberta | AQUEOUS SOLUTIONS CONTAINING β-GLUCAN AND GUMS |
WO2010070207A1 (en) | 2008-12-18 | 2010-06-24 | Glykos Finland Oy | Production of a saccharide composition comprising glucans and mannans by alkaline and acid hydrolysis of yeast cells |
-
1989
- 1989-05-30 JP JP1137663A patent/JPH032202A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1995022310A1 (en) * | 1994-02-18 | 1995-08-24 | Ciba-Geigy Ag | Cosmetic compositions |
GB2286530B (en) * | 1994-02-18 | 1998-07-15 | Ciba Geigy Ag | Cosmetic compositions containing a beta-1,3 glucan |
JP2002510610A (en) * | 1998-04-06 | 2002-04-09 | コグニス・ドイチュラント・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング | Cosmetic or pharmaceutical preparation containing ribonucleic acid or deoxyribonucleic acid |
WO2006002539A1 (en) * | 2004-07-02 | 2006-01-12 | The Governors Of The University Of Alberta | AQUEOUS SOLUTIONS CONTAINING β-GLUCAN AND GUMS |
WO2010070207A1 (en) | 2008-12-18 | 2010-06-24 | Glykos Finland Oy | Production of a saccharide composition comprising glucans and mannans by alkaline and acid hydrolysis of yeast cells |
US9320291B2 (en) | 2008-12-18 | 2016-04-26 | Glykos Finland Oy | Production of a saccharide composition comprising glucans and mannans by alkaline and acid hydrolysis of yeast cells |
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