JPS6237949B2 - - Google Patents
Info
- Publication number
- JPS6237949B2 JPS6237949B2 JP60093270A JP9327085A JPS6237949B2 JP S6237949 B2 JPS6237949 B2 JP S6237949B2 JP 60093270 A JP60093270 A JP 60093270A JP 9327085 A JP9327085 A JP 9327085A JP S6237949 B2 JPS6237949 B2 JP S6237949B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- yeast extract
- extract
- glutathione
- adjusted
- 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.)
- Expired
Links
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 31
- 229940041514 candida albicans extract Drugs 0.000 claims description 19
- 239000012138 yeast extract Substances 0.000 claims description 19
- 108010024636 Glutathione Proteins 0.000 claims description 15
- 229960003180 glutathione Drugs 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 2
- 230000003472 neutralizing effect Effects 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 238000000034 method Methods 0.000 description 13
- 239000006228 supernatant Substances 0.000 description 4
- KIUMMUBSPKGMOY-UHFFFAOYSA-N 3,3'-Dithiobis(6-nitrobenzoic acid) Chemical compound C1=C([N+]([O-])=O)C(C(=O)O)=CC(SSC=2C=C(C(=CC=2)[N+]([O-])=O)C(O)=O)=C1 KIUMMUBSPKGMOY-UHFFFAOYSA-N 0.000 description 3
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-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
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- RWSXRVCMGQZWBV-UHFFFAOYSA-N L-Glutathione (reduced) Chemical group OC(=O)C(N)CCC(=O)NC(CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-UHFFFAOYSA-N 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- QLULGSLAHXLKSR-UHFFFAOYSA-N azane;phosphane Chemical compound N.P QLULGSLAHXLKSR-UHFFFAOYSA-N 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は酵母エキスの製造方法に関するもので
あり、その目的とする処はグルタチオン含有率の
高い酵母エキスを製造する方法を提供することに
ある。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a yeast extract, and an object thereof is to provide a method for producing a yeast extract with a high glutathione content. .
グルタチオンは化学名が、γ―グルタミル・シ
ステイニル・グリシンであるトリペプチドであ
り、生体内の酸化還元系に関与して諸酵素の賦活
および解毒作用などの重要な役割を果たすもので
ある。 Glutathione is a tripeptide whose chemical name is γ-glutamyl cysteinyl glycine, and it participates in the redox system in living organisms and plays important roles such as activation of various enzymes and detoxification.
酵母エキスは従来から調味料として用いられて
いるが、最近ではグルタミン酸ソーダなどの化学
調味料が天然物志向の影響を受けて敬遠され、天
然物である酵母エキスが好まれる傾向にある。 Yeast extract has traditionally been used as a seasoning, but recently, chemical seasonings such as monosodium glutamate have been avoided due to the preference for natural products, and yeast extract, which is a natural product, is being preferred.
本発明者等はグルタチオン含有率の高い酵母エ
キスの効能について検討した結果、健康食品とし
ての有効である以外にフレーバーエンハンサーと
しての効果も極めて強いことを見い出した。 The present inventors investigated the efficacy of yeast extract with a high glutathione content and found that it is not only effective as a health food but also extremely effective as a flavor enhancer.
ところで、従来の酵母エキスの製造方法として
は、酵素法、アルカリ抽出法など各種の方法があ
るが、何れの場合にも酵母中のグルタチオンは抽
出、精製の工程で大部分が消失して了つていた。
By the way, there are various conventional methods for producing yeast extract, such as enzymatic methods and alkaline extraction methods, but in either case, most of the glutathione in the yeast disappears during the extraction and purification process. was.
本発明者等は鋭意検討を進めた結果、次のよう
なグルタチオン高含有酵母エキス製造方法を完成
するに至つた。
As a result of intensive studies, the present inventors have completed the following method for producing a yeast extract containing high glutathione content.
先ず、酵素より酸または熱水にてグルタチオン
を抽出し、その抽出液をPH２〜４に調節して保存
しておく。一方、残査酵素から残りの菌体内成分
（主にタンパク質）を通常の方法で、例えば細胞
壁溶解酵素を働かせて抽出し、その抽出液と先の
グルタチオン抽出液とを混合しPHを５に調節して
噴霧乾燥することにより酵母中に含有していたグ
ルタチオンを殆ど減少させること無くグルタチオ
ン高含有の酵母エキスを得る方法を発明するに至
つた。 First, glutathione is extracted from an enzyme using acid or hot water, and the extract is adjusted to pH 2 to 4 and stored. On the other hand, the remaining bacterial components (mainly proteins) are extracted from the residual enzyme using a normal method, for example by using a cell wall lytic enzyme, and the extract is mixed with the glutathione extract and the pH is adjusted to 5. The inventors have now invented a method for obtaining a yeast extract with a high glutathione content without substantially reducing the glutathione contained in the yeast by spray drying the yeast.
この方法に用いる酵母の種類としては通常、パ
ン酵母、ビール酵母などに用いられるサツカロミ
セス属であるのが普通であるが、その種類は問わ
ない。 The type of yeast used in this method is usually the genus Satucharomyces, which is used for baker's yeast, brewer's yeast, etc., but the type is not limited.
また酵母の培養に用いる培地も糖蜜を糖源とす
るのが普通であるが、その種類及びその他の栄養
源に関しても特に制限するものではない。 Furthermore, the medium used for culturing yeast usually uses molasses as a sugar source, but there are no particular restrictions on the type of medium or other nutrient sources.
以下、実施例によつて本発明を詳細に説明する
が、本発明は乏等に限定されるものではない。
EXAMPLES Hereinafter, the present invention will be explained in detail with reference to examples, but the present invention is not limited to the examples.
実施例 １
サツカロミセス・セレビジエ IAM4140を次
の培地で２日間培養した。Example 1 Satucharomyces cerevisiae IAM4140 was cultured for 2 days in the following medium.
培地組成
糖蜜（糖濃度３％に調製）
尿素 29g、塩化カリウム 10g
リン安 23g、硫酸マグネシウム 10g
を10lに調製し、培養液を遠心分離、洗浄して酵
母スラリー１（固形分10％ｗ／ｖ）を得た。各
500mlについて次の２つの方法により酵母エキス
を製造した。 Medium composition Molasses (adjusted to a sugar concentration of 3%), 29 g of urea, 10 g of potassium chloride, 23 g of ammonium phosphorus, and 10 g of magnesium sulfate were prepared to 10 liters, and the culture solution was centrifuged and washed to make yeast slurry 1 (solid content 10% w/v). ) was obtained. each
Yeast extract was produced using 500 ml using the following two methods.
Ａ法（従来方法）
酵母スラリー500mlに細胞壁溶解酵素（商品
名YL―５；天野製薬社製）0.5gを添加し、45℃
にて24時間反応させた後、遠心分離し、上澄液を
濃縮後、噴霧乾燥して酵母エキス35gを得た。得
られた酵母エキスのDTNB法によるグルタチオン
含有率は0.1％（対絶乾）であつた。 Method A (conventional method) Add 0.5 g of cell wall lytic enzyme (product name YL-5; manufactured by Amano Pharmaceutical Co., Ltd.) to 500 ml of yeast slurry, and heat at 45°C.
After reacting for 24 hours, the mixture was centrifuged, and the supernatant was concentrated and spray-dried to obtain 35 g of yeast extract. The glutathione content of the obtained yeast extract by the DTNB method was 0.1% (absolutely dry).
Ｂ法（本発明方法）
前記酵母スラリー500mlを塩酸にてPHを２に調
節し、60℃にて30分間撹拌抽出し、冷却後、遠心
分離し、上澄液はPH２に調節し冷却した侭保存
し、他方、抽出残査酵母の方は10％ｗ／ｖになる
ように水で分散させPH６に調節し、実施例Ａと同
じ細胞壁溶解酵素を0.5g添加し、45℃にて24時間
反応させた後、遠心分離し、上澄液を前記上澄液
と併せ、PH2.0に調節した。該混合液を濃縮後、
再度PH５に調節し噴霧乾燥して酵母エキス34gを
得た。得られた酵母エキスのグルタチオン含有率
は0.3％であつた。 Method B (method of the present invention) 500 ml of the yeast slurry was adjusted to pH 2 with hydrochloric acid, stirred and extracted at 60°C for 30 minutes, cooled and centrifuged, and the supernatant was adjusted to pH 2 and cooled. On the other hand, the extracted residual yeast was dispersed with water to 10% w/v, adjusted to pH 6, added with 0.5 g of the same cell wall lytic enzyme as in Example A, and kept at 45°C for 24 hours. After the reaction, the mixture was centrifuged, and the supernatant was combined with the above supernatant, and the pH was adjusted to 2.0. After concentrating the mixture,
The pH was adjusted to 5 again and spray-dried to obtain 34 g of yeast extract. The glutathione content of the obtained yeast extract was 0.3%.
実施例 ２
サツカロミセス・セレビジエ IAM4140を親
株とする山陽国策パルプ社変異株を実施例１と同
様に培養し同様の処理で酵母スラリー900ml（固
形分10％ｗ／ｖ）を得た。Example 2 A mutant strain of Sanyo Kokusaku Pulp Co., Ltd. whose parent strain is Saccharomyces cerevisiae IAM4140 was cultured in the same manner as in Example 1, and 900 ml of yeast slurry (solid content 10% w/v) was obtained by the same treatment.
各450mlについて実施例１と同様に処理して酵
母エキスを製造した。 Each 450 ml was treated in the same manner as in Example 1 to produce yeast extract.
Ａ法（従来方法）：
実施例１と全く同様にして酵母エキス30gを
得た。得られた酵母エキスのDTNB法によるグル
タチオン含有率は0.3％であつた。 Method A (conventional method): 30 g of yeast extract was obtained in exactly the same manner as in Example 1. The glutathione content of the obtained yeast extract determined by the DTNB method was 0.3%.
Ｂ法（本発明方法）
実施例１と全く同様にして酵母エキス31gを
得た。得られた酵母エキスのDTNB法によるグル
タチオン含有率は2.2％であつた。 Method B (method of the present invention) In exactly the same manner as in Example 1, 31 g of yeast extract was obtained. The glutathione content of the obtained yeast extract determined by the DTNB method was 2.2%.
Claims (1)
ンを抽出しておき、その抽出残査から更に残りの
菌体成分を抽出し、前者のグルタチオン抽出液と
後者の菌体成分抽出液とを混合し、PH２〜４に調
節、濃縮後、PH５〜６に中和して噴霧乾燥するこ
とを特徴とする酵母エキス製造方法。1. Glutathione in the bacterial cells is extracted from the yeast slurry in advance, the remaining bacterial components are further extracted from the extraction residue, and the former glutathione extract and the latter bacterial component extract are mixed, A method for producing yeast extract, which comprises adjusting the pH to 2 to 4, concentrating, neutralizing to PH 5 to 6, and spray drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60093270A JPS61249363A (en) | 1985-04-30 | 1985-04-30 | Production of yeast extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60093270A JPS61249363A (en) | 1985-04-30 | 1985-04-30 | Production of yeast extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61249363A JPS61249363A (en) | 1986-11-06 |
| JPS6237949B2 true JPS6237949B2 (en) | 1987-08-14 |
Family
ID=14077767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60093270A Granted JPS61249363A (en) | 1985-04-30 | 1985-04-30 | Production of yeast extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61249363A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01281057A (en) * | 1988-05-06 | 1989-11-13 | Ajinomoto Co Inc | Production of yeast extract with high nucleic acid and glutathione content |
| TWI732029B (en) * | 2016-09-02 | 2021-07-01 | 日商興人生命科學股份有限公司 | Yeast extract that enhances richness and smoothness |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51144788A (en) * | 1975-06-04 | 1976-12-13 | Kanegafuchi Chem Ind Co Ltd | Process for preparing glutathione- containing liquid from yeast cells |
-
1985
- 1985-04-30 JP JP60093270A patent/JPS61249363A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51144788A (en) * | 1975-06-04 | 1976-12-13 | Kanegafuchi Chem Ind Co Ltd | Process for preparing glutathione- containing liquid from yeast cells |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61249363A (en) | 1986-11-06 |
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