JPS633576B2 - - Google Patents
Info
- Publication number
- JPS633576B2 JPS633576B2 JP58151847A JP15184783A JPS633576B2 JP S633576 B2 JPS633576 B2 JP S633576B2 JP 58151847 A JP58151847 A JP 58151847A JP 15184783 A JP15184783 A JP 15184783A JP S633576 B2 JPS633576 B2 JP S633576B2
- Authority
- JP
- Japan
- Prior art keywords
- mycelium
- extract
- reaction
- separated
- culture solution
- 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
- 239000000284 extract Substances 0.000 claims description 45
- 238000006243 chemical reaction Methods 0.000 claims description 25
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- 235000013402 health food Nutrition 0.000 claims description 16
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 15
- 235000021307 Triticum Nutrition 0.000 claims description 15
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002904 solvent Substances 0.000 claims description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 13
- 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 claims description 13
- 239000008103 glucose Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 10
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 10
- 239000003153 chemical reaction reagent Substances 0.000 claims description 9
- KJCVRFUGPWSIIH-UHFFFAOYSA-N 1-naphthol Chemical compound C1=CC=C2C(O)=CC=CC2=C1 KJCVRFUGPWSIIH-UHFFFAOYSA-N 0.000 claims description 6
- 239000004480 active ingredient Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000012046 mixed solvent Substances 0.000 claims description 4
- 229910021578 Iron(III) chloride Inorganic materials 0.000 claims description 3
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 claims description 3
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 claims description 3
- HKOOXMFOFWEVGF-UHFFFAOYSA-N phenylhydrazine Chemical compound NNC1=CC=CC=C1 HKOOXMFOFWEVGF-UHFFFAOYSA-N 0.000 claims description 3
- 229940067157 phenylhydrazine Drugs 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 241000258241 Mantis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 241000121220 Tricholoma matsutake Species 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 claims description 2
- 235000020230 cinnamon extract Nutrition 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims 4
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000002609 medium Substances 0.000 description 21
- 239000000306 component Substances 0.000 description 14
- 239000000243 solution Substances 0.000 description 13
- 239000000203 mixture Substances 0.000 description 9
- 240000007235 Cyanthillium patulum Species 0.000 description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 7
- 235000017803 cinnamon Nutrition 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 7
- 239000004575 stone Substances 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 240000007163 Livistona chinensis Species 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000001965 potato dextrose agar Substances 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000006187 pill Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 241000221198 Basidiomycota Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000012533 medium component Substances 0.000 description 2
- 229910052697 platinum Inorganic materials 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000004809 thin layer chromatography Methods 0.000 description 2
- MYKOKMFESWKQRX-UHFFFAOYSA-N 10h-anthracen-9-one;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 MYKOKMFESWKQRX-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000556720 Manga Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000195888 Physcomitrella Species 0.000 description 1
- 241001504286 Physcomitrium Species 0.000 description 1
- 241000205407 Polygonum Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 241000002828 Thelonectria lucida Species 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004847 absorption spectroscopy Methods 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002686 anti-diuretic effect Effects 0.000 description 1
- 230000001315 anti-hyperlipaemic effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- BLFLLBZGZJTVJG-UHFFFAOYSA-N benzocaine Chemical compound CCOC(=O)C1=CC=C(N)C=C1 BLFLLBZGZJTVJG-UHFFFAOYSA-N 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000036995 brain health Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 etc. Chemical compound 0.000 description 1
- 239000002024 ethyl acetate extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- 238000004816 paper chromatography Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Plant Substances (AREA)
Description
本発明はマンネンタケエキス、その製法および
該エキスを有効成分とする健康食品に関する。
マンネンタケはヒダナシタケ目サルノコシカケ
科に属する担子菌で、霊芝ともいわれ、古くから
中国においてすぐれた生薬として珍重されてい
る。近年、我国においても、マンネンタケの有効
成分を科学的に解明する研究がさかんに行なわれ
るようになり、その制ガン作用、抗高血圧作用、
抗高脂血症作用等が次第に明らかにされつつあ
り、有効成分を単離して医薬として用いたり、マ
ンネンタケそのものをいわゆる健康食品等として
用いるなどの試みが種々なされている。
しかしながら、元来、マンネンタケは中国でも
天然に極く希にしか生育せず、入手が著しく困難
で非常に高価なものである。最近、我国において
は、マンネンタケの人工栽培が可能となり、入手
が比較的容易となつたものの、依然として高価で
あり、しかも、生育に2〜5年の長期間を必要と
する。そのうえ、人工栽培で得られるマンネンタ
ケには天然のものと比較して含有成分が異なつて
いるものが多いという問題がある。
このような事情にかんがみ、本発明者らは容易
に、かつ、安価に、しかも、天然のものと同等も
しくは近似した含有成分を有するマンネンタケを
得るべく鋭意研究を重ねる間に、意外にも、特定
の組成を有する液体培地がマンネンタケの菌糸体
培養に極めて有効であり、短期間で収率よく、安
価に、天然のマンネンタケ含有成分に近似した成
分を含有するマンネンタケ菌糸体が得られ、しか
も、該成分が培養液中にも蓄積され、これらを濃
縮あるいは特定の溶媒で抽出したエキスが健康食
品に好適であることを見出した。前記のごとく、
マンネンタケの人工栽培がすでに行なわれている
が、これはマンネンタケ子実体の栽培であり、本
発明のごとく、マンネンタケの菌糸体を効率よく
液体培養した例や、得られた培養液、菌糸体のエ
キス、それを用いた健康食品は従来見当らない。
かくして、本発明は特定の組成の液体培地中で
マンネンタケ菌糸体を液体培養して得られる培養
物または分離した菌糸体を特定の溶媒で抽出する
か、菌糸体を分離した培養液を濃縮した新規マン
ネンタケエキス、その製法および該エキスを有効
成分とする健康食品を提供するものである。本発
明によれば、グルコース0.2〜10W/V%および
小麦胚芽0.2〜2W/V%を必須成分とする液体培
地中でマンネンタケ菌糸体を液体培養することに
より、短期間で、安価に収率よく、天然のマンネ
ンタケ子実体含有成分と近似した成分を含有する
マンネンタケ菌糸体が得られ、また、培養液中に
も該成分を蓄積させることができ、培養終了後、
培養物、すなわち、菌糸体と培養液の混合物また
は分離した菌糸体を、水、アルコール、クロロホ
ルム、エーテル、酢酸エチル、ベンゼン、ヘキサ
ンおよびこれらの混合溶媒からなる群から選ばれ
る溶媒で抽出するか、菌糸体を分離した培養液を
濃縮することにより、マンネンタケエキスが得ら
れる。得られたエキスはそのまま、あるいは、常
法に従つて公知の形態の健康食品とすることがで
き、これは、天然のマンネンタケ子実体を用いた
健康食品と同等に使用することができる。
すなわち、本発明のマンネンタケエキスを得る
には、まず、マンネンタケ種菌糸を、グルコース
および小麦胚芽を必須成分とする液体培地中で液
体培養する。
該培地成分として用いるグリコースおよび小麦
胚芽は培地成分として通常入手しうるものであれ
ばいずれでもよい。グルコースは培地全量に基い
て0.2〜10W/V%、好ましくは、1〜8W/V%
の割合で用いる。グルコースの量が0.2W/V%
より低くても、また、10W/V%を超えても菌糸
体の収量が低下する。小麦胚芽は培地全量に基い
て0.2〜2W/V%、好ましくは、0.5〜1.0W/V
%の割合で用いる。小麦胚芽の量も0.2W/V%
より低いと菌糸体の収量が低下し、また、2W/
V%を超えると経済的に不利となる。ことに、本
発明においては、該液体培地中の小麦胚芽:グル
コースの重量比を1:1〜8とすることが好まし
く、これにより、マンネンタケ菌糸体の収率が向
上する。
所望により、該液体培地には、リン、マンガ
ン、マグネシウム、カルシウム、鉄などの塩類の
ごときミネラル成分や、他の穀類胚芽、米ぬか、
コーン・ステイープ・リカー、ビタミン類、核酸
類、澱粉、アミノ酸類、酵母エキス、ペプトンな
どのごとき他の栄養成分を適宜添加してもよい。
該液体培地は常法に従つて調製することができ
例えば、所定の各成分を滅菌水に添加し、分散、
溶解させる。得られた培地は、通常、120〜130℃
で、15〜30分間滅菌処理した後、マンネンタケ菌
糸体の培養に用いられる。
マンネンタケ菌糸体の培養は、該液体培地に適
当量の種菌糸を接種し、好気的条件下に行なわれ
る。
用いる種菌糸は担子菌類に属するヒダナシタケ
目サルノコシカケ科マンネンタケのものであれば
いずれでもよく、例えば、(株)河村式椎茸研究所
(静岡県藤枝市青葉町1―1―11)より入手でき
る。
通常、種菌糸の接種量は約5〜10mg/100ml培
地で充分であり、200〜300r.p.m.の撹拌下、温度
25〜30℃、通気量0.5〜3.0V.V.m.で7〜21日間暗
所において培養を行なうことにより、天然のマン
ネンタケ子実体含有成分に近似した成分を有する
マンネンタケ菌糸体が高収率で得られ、また、培
地中に該成分を蓄積させることができる(例え
ば、この培養によれば、従来のマンネンタケ人工
栽培用の種菌培養に用いられるポテト・デキスト
ローズ・ブロス(PDB)培地と比べて9〜50培
もの菌糸体収量を達成することができる)。
培養終了後、得られた培養物(菌糸体と培養液
の混合物)を直接または培養物から分離した菌糸
体を溶媒で抽出するか、培養物から菌糸体を分離
した残りの培養液を濃縮して本発明のマンネンタ
ケエキスを得る。
培養物からの菌糸体の分離は、過、遠心分離
などの常法に従つて行なうことができる。
培養物または分離した菌糸体の溶媒による抽出
は、必要により、適宜菌糸体を切断した後、水、
アルコール(例えば、メタノール、エタノール、
n―ブタノールなど、クロロホルム、エーテル、
酢酸エチル、ベンゼン、ヘキサンおよびこれらの
混合液溶媒(例えば、50%エタノール水溶液、80
%メタノール水溶液など)からなる群から選ばれ
る溶媒を用いて行なわれる。該抽出は、一般に、
被抽出物に対して重量比約10〜100倍の溶媒を用
い、15℃〜溶媒の沸点までの温度で1〜24時間行
なう。通常、この操作を1〜3回行なえば充分で
ある。得られた抽出液を、好ましくは、減圧下に
40〜50℃で濃縮し、要すれば、減圧下に40〜50℃
で乾燥して本発明のマンネンタケエキスが得られ
る。
また、菌糸体を分離した残りの培養液の濃縮は
前記の抽出液と同様にして行なうことができ、要
すれば、同様に乾燥して本発明のマンネンタケエ
キスが得られる。
得られたエキスは、一般に、茶色〜褐色のペー
スト状〜粉末状を呈し、味はやや甘く、不快な風
味はなく、小麦胚芽の香ばしい風味を有し、粉末
状のものは、やや吸湿性のある無晶性で、水にわ
ずかに溶解する。該エキスは約60℃まで比較的安
定で、後記するごとく、天然のマンネンタケ子実
体の成分と極めて近似した成分を含有する。ま
た、該エキスは、ニンヒドリン反応、α―ナフト
ール反応、フエーリング反応、フエニルヒドラジ
ン試薬反応、アンスロン―硫酸試薬反応、ビウレ
ツト反応および塩化第二鉄試薬反応においていず
れも陽性を示し、エルソン・モルガン反応におい
て擬陽性を示す。これらの性質や各種のスペクト
ル分析およびクロマトグラフイー分析の結果か
ら、本発明のマンネンタケエキスは多糖類および
糖蛋白を主成分とするものと考えられる。
添付の第1図〜第3図に、本発明のマンネンタ
ケエキスの代表例(後記実施例1に従つて製造
し、酢酸エチルで再抽出)のガスクロマトグラ
ム、薄層クロマトグラムおよび高速液体クロマト
グラムを示す。各クロマトグラフイーの条件はつ
ぎのとおりである。
ガスクロマトグラフイー
使用機種:島津製作所製GC―7A;カラム:2
%OV―1、ユニポートHP(60〜80メツシユ)、
3mm×200cm;カラム温度:150℃で8分間保持、
ついで、80分で230℃まで上昇;気化室温度:280
℃;検出器:FID。なお、試料は常法に従つて
TMS化した。
薄層クロマトグラフイー
プレート:メルク社製シリカゲル;展開溶媒:
クロロホルム―メタノール(9:1);発色:I2
および紫外線(第2図中、点線で示すスポツトは
I2で発色、実線で示すスポツトは紫外線ランプ下
で発色し、かつ、I2で強く発色)。
高速液体クロマトグラフイー
使用機種:島津製作所製LC―3A;検出器:
SCP―2A;カラム:YMC―PACK A―311、6
×100mm(山村化学研究所);流速:1.0ml/分;
移動層:35%アセトニトリル/0.2M酢酸緩衝液
(PH3.5);内部標準:p―アミノ安息香酸エチ
ル;検出波長:254nm。
第1図および第2図中、クロマトグラムAは天
然のマンネンタケ子実体の熱水抽出物を酢酸エチ
ルで再抽出したもののクロマトグラム、Bは本発
明エキスの酢酸エチル抽出物のクロマトグラムで
あり、これらのクロマトグラムは、本発明のマン
ネンタケエキスが天然のマンネンタケ子実体と極
めて近似した成分を含有することを示している。
かくして得られたマンネンタケエキスは毒性が
ほとんどなく、連用によつても副作用を示さず、
そのまま、あるいは、常法に従つて食品として許
容される担体と合して、例えば、錠剤、丸剤、顆
粒剤、カプセル剤、飲料、キヤンデー、チヨコレ
ート、パン、クツキーなどの形態の健康食品とす
ることができる。該健康食品には、その形態にも
よるが、通常、1日のエキス摂取量(粉末状エキ
スとして)が0.1〜10mg/Kg体重となるごとく本
発明のマンネンタケエキスを配合する。
本発明の該マンネンタケエキス含有健康食品
は、これを連用することにより、滋養、強壮、健
脳、消炎、利尿等のすぐれた効果を発揮する。
つぎに参考例および実施例を挙げて本発明をさ
らに詳しく説明する。
参考例 1
ポテト・デキストロース寒天培地(デイフコ社
製)39gを水1000mlに分散、溶解させ、100mlフ
ラスコに20mlづつ分注し、120℃で30分間オート
クレーブ処理した後、冷却してPDA培地を調製
した。これに、マンネンタケ種菌糸((株)河村式椎
茸研究より入手)1白金耳接種し、暗所におい
て、25℃で14日間静置培養してマンネンタケ菌糸
体の種培養を得た。
一方、つぎの第1表に示す割合でグルコースお
よび小麦胚芽を滅菌水に分散、溶解し、500ml容
の三角フラスコに150mlづつ分注し、綿栓をし、
アルミホイルで覆つた後、121℃で30分間オート
クレーブ処理し、ついで、室温まで冷却して液体
培地を調製した。
この各液体培地に、無菌条件下、前記の種培養
を3白金耳づつ接種し、25℃の暗所にて、振盪培
養器(220r.p.m.)上で2週間培養した。
培養終了後、培養液を10000r.p.m.で10分間遠
心分離し、上清を除き、沈澱物に適当量のエタノ
ールを加え、激しく振盪した。これをブフナー
斗上で吸引過し、さらに、エタノールで洗浄
し、充分過し、重量を測定して菌糸体の収量と
した。結果を第1表に示す。なお、第1表には、
対照として、液体培地としてポテト・デキストロ
ース・ブロスを用いて同様にマンネンタケ菌糸体
を培養した場合の結果も示す。
TECHNICAL FIELD The present invention relates to an extract of Mantis edulis, a method for producing the same, and a health food containing the extract as an active ingredient. Stone mushroom is a basidiomycete that belongs to the order Polygonum and the family Sarnocotyaceae.It is also known as Ganoderma, and has been prized as an excellent herbal medicine in China since ancient times. In recent years, much research has been carried out in Japan to scientifically elucidate the active ingredients of Cinnamon mushroom, and its anticancer, antihypertensive,
Its anti-hyperlipidemic effects are gradually becoming clearer, and various attempts have been made to isolate the active ingredient and use it as a medicine, and to use the mushroom itself as a so-called health food. However, Cinnamon mushrooms originally grow very rarely in nature even in China, making them extremely difficult to obtain and very expensive. Recently, in our country, it has become possible to artificially cultivate Cinnamon mushrooms and they are relatively easy to obtain, but they are still expensive and require a long period of 2 to 5 years to grow. In addition, there is a problem in that many of the artificially cultivated stone mushrooms contain different ingredients compared to natural ones. In view of these circumstances, the present inventors conducted extensive research in order to easily and inexpensively obtain a stone mushroom that has the same or similar components as natural ones, and unexpectedly found a specific A liquid medium having a composition of We found that the components were also accumulated in the culture solution, and that extracts obtained by concentrating these components or extracting them with specific solvents are suitable for health foods. As mentioned above,
Artificial cultivation of Cinnamon lucidum has already been carried out, but this is the cultivation of the fruiting bodies of Cinnamon lucidum, and as in the present invention, there are examples of efficient liquid culture of Cinnamon mycelium, the obtained culture solution, and mycelium extract. , and health foods using it have not been found so far. Thus, the present invention is directed to a novel method in which a culture obtained by liquid-cultivating C. chinensis mycelium in a liquid medium with a specific composition, or a culture obtained by extracting the separated mycelium with a specific solvent, or a concentrated culture solution from which the mycelium has been separated. The present invention provides a pine mushroom extract, a method for producing the same, and a health food containing the extract as an active ingredient. According to the present invention, by liquid-cultivating C. albacore mycelium in a liquid medium containing 0.2 to 10 W/V% glucose and 0.2 to 2 W/V% wheat germ as essential components, it is possible to achieve high yields in a short period of time and at low cost. , it is possible to obtain a C. latinum mycelium containing components similar to those contained in the natural C. latinum fruiting body, and the components can also be accumulated in the culture solution, and after the completion of the cultivation,
extracting the culture, i.e., a mixture of mycelium and culture solution or separated mycelium, with a solvent selected from the group consisting of water, alcohol, chloroform, ether, ethyl acetate, benzene, hexane and mixed solvents thereof; By concentrating the culture solution from which the mycelium has been separated, the Physcomitrium extract can be obtained. The obtained extract can be made into a health food in a known form as it is or according to a conventional method, and can be used in the same way as a health food using natural Physcomitrella edulis fruiting bodies. That is, in order to obtain the Cinderella extract of the present invention, first, the mycelia of C. monocytogenes are cultured in a liquid medium containing glucose and wheat germ as essential components. The glycose and wheat germ used as the medium components may be any of those commonly available as medium components. Glucose is 0.2 to 10 W/V%, preferably 1 to 8 W/V% based on the total amount of the medium.
Use at a ratio of The amount of glucose is 0.2W/V%
Even if it is lower or exceeds 10 W/V%, the mycelium yield will decrease. Wheat germ is 0.2 to 2 W/V%, preferably 0.5 to 1.0 W/V, based on the total amount of the medium.
Used in percentages. The amount of wheat germ is also 0.2W/V%
If lower, mycelium yield will decrease, and 2W/
If it exceeds V%, it will be economically disadvantageous. Particularly, in the present invention, it is preferable that the weight ratio of wheat germ:glucose in the liquid medium is 1:1 to 8, thereby improving the yield of Mosquidium mycelium. Optionally, the liquid medium may contain mineral components such as salts such as phosphorus, manganese, magnesium, calcium, iron, etc., as well as other grain germs, rice bran, etc.
Other nutritional ingredients such as corn steep liquor, vitamins, nucleic acids, starch, amino acids, yeast extract, peptone, etc. may be added as appropriate. The liquid medium can be prepared according to a conventional method, for example, by adding each predetermined component to sterile water, dispersing it,
Dissolve. The resulting medium is usually kept at 120-130°C.
After being sterilized for 15 to 30 minutes, it is used for culturing the C. chinensis mycelium. Cultivation of C. chinensis mycelium is carried out under aerobic conditions by inoculating an appropriate amount of seed mycelia into the liquid medium. The seed hyphae to be used may be any seed fungi belonging to the Basidiomycete order, the order Aridaceae, and can be obtained from, for example, Kawamura Shiitake Research Institute (1-1-11 Aoba-cho, Fujieda City, Shizuoka Prefecture). Usually, the amount of seed mycelia inoculated is about 5 to 10 mg/100 ml of medium, and under stirring at 200 to 300 rpm, the temperature
By culturing in the dark for 7 to 21 days at 25 to 30°C and an aeration rate of 0.5 to 3.0 VVm, a high yield of C. monocytogenes mycelium having components similar to those contained in the natural C. monocytogenes fruiting body can be obtained. , the components can be accumulated in the culture medium (for example, according to this culture, compared to potato dextrose broth (PDB) medium used for conventional culture of seed for artificial cultivation of C. even mycelial yields can be achieved). After culturing, the resulting culture (mixture of mycelium and culture solution) is extracted directly, the mycelium separated from the culture is extracted with a solvent, or the remaining culture solution after the mycelium is separated from the culture is concentrated. The extract of the present invention is obtained. Separation of mycelium from the culture can be carried out according to conventional methods such as filtration and centrifugation. For extraction of the culture or isolated mycelium with a solvent, if necessary, after cutting the mycelium appropriately, add water,
Alcohol (e.g. methanol, ethanol,
n-butanol, etc., chloroform, ether,
Ethyl acetate, benzene, hexane and mixtures thereof Solvents (e.g. 50% ethanol aqueous solution, 80%
% methanol aqueous solution, etc.). The extraction generally includes
Using a solvent in an amount of about 10 to 100 times the weight of the material to be extracted, the extraction is carried out at a temperature of 15° C. to the boiling point of the solvent for 1 to 24 hours. It is usually sufficient to perform this operation one to three times. The obtained extract is preferably heated under reduced pressure.
Concentrate at 40-50℃, if necessary, 40-50℃ under reduced pressure.
The extract of the present invention is obtained by drying with . Further, the remaining culture solution from which the mycelium has been separated can be concentrated in the same manner as the above-mentioned extraction solution, and if necessary, dried in the same manner to obtain the L. chinensis extract of the present invention. The resulting extract is generally in the form of a brown to brown paste to powder, with a slightly sweet taste, no unpleasant flavor, and a fragrant wheat germ flavor. It is amorphous and slightly soluble in water. The extract is relatively stable up to about 60° C., and as described later, contains components that are very similar to those of the natural fruiting body of L. chinensis. In addition, the extract showed positive results in all of the ninhydrin reaction, α-naphthol reaction, Fehring reaction, phenylhydrazine reagent reaction, Anthrone-sulfuric acid reagent reaction, Biuret reaction, and ferric chloride reagent reaction, and showed positive results in the Elson-Morgan reaction. Indicates a false positive. From these properties and the results of various spectral analyzes and chromatographic analyses, it is considered that the L. chinensis extract of the present invention contains polysaccharides and glycoproteins as its main components. The attached Figures 1 to 3 show gas chromatograms, thin-layer chromatograms, and high-performance liquid chromatograms of representative examples of the Cinnamon extract of the present invention (produced according to Example 1 described later and re-extracted with ethyl acetate). show. The conditions for each chromatography are as follows. Gas chromatography Model used: Shimadzu GC-7A; Column: 2
%OV-1, Uniport HP (60-80 mesh),
3mm x 200cm; Column temperature: 8 minutes at 150℃,
Then, the temperature rises to 230℃ in 80 minutes; vaporization chamber temperature: 280
°C; Detector: FID. In addition, the sample was prepared according to the usual method.
Converted to TMS. Thin layer chromatography plate: Merck silica gel; developing solvent:
Chloroform-methanol (9:1); Color development: I 2
and ultraviolet rays (the spots indicated by dotted lines in Figure 2 are
Color develops with I 2 ; spots shown by solid lines develop color under an ultraviolet lamp, and strongly develop with I 2 ). High performance liquid chromatography Model used: Shimadzu LC-3A; Detector:
SCP-2A; Column: YMC-PACK A-311, 6
×100mm (Yamamura Chemical Research Institute); Flow rate: 1.0ml/min;
Mobile phase: 35% acetonitrile/0.2M acetate buffer (PH3.5); internal standard: ethyl p-aminobenzoate; detection wavelength: 254 nm. In FIGS. 1 and 2, chromatogram A is a chromatogram of a hot water extract of a natural stone mushroom fruiting body re-extracted with ethyl acetate, and B is a chromatogram of an ethyl acetate extract of the extract of the present invention. These chromatograms show that the C. chinensis extract of the present invention contains components that are very similar to those of the natural C. chinensis fruiting body. The Manga extract obtained in this way has almost no toxicity and shows no side effects even when used continuously.
Either as it is or in combination with a food-acceptable carrier according to a conventional method, it can be made into health foods in the form of tablets, pills, granules, capsules, drinks, candy, chocolate, bread, kutsky, etc. be able to. Although it depends on the form of the health food, the L. chinensis extract of the present invention is usually blended in such a way that the daily extract intake (as a powdered extract) is 0.1 to 10 mg/Kg body weight. When used continuously, the health food containing the Cinnamon mushroom extract of the present invention exhibits excellent effects such as nourishment, tonicity, brain health, anti-inflammatory, and diuretic effects. Next, the present invention will be explained in more detail with reference to Reference Examples and Examples. Reference Example 1 39 g of potato dextrose agar medium (manufactured by Difco) was dispersed and dissolved in 1000 ml of water, dispensed into 100 ml flasks in 20 ml portions, autoclaved at 120°C for 30 minutes, and then cooled to prepare a PDA medium. . This was inoculated with 1 platinum loop of C. chinensis seed mycelium (obtained from Kawamura Shiki Shiitake Research Co., Ltd.), and cultured stationary in the dark at 25° C. for 14 days to obtain a seed culture of C. chinensis mycelium. On the other hand, dissolve and dissolve glucose and wheat germ in sterilized water in the proportions shown in Table 1 below, dispense 150 ml each into 500 ml Erlenmeyer flasks, and cap with cotton plugs.
After covering with aluminum foil, it was autoclaved at 121°C for 30 minutes, and then cooled to room temperature to prepare a liquid medium. Three platinum loops of the above seed culture were inoculated into each liquid medium under aseptic conditions, and cultured for 2 weeks in a shaking incubator (220 rpm) in the dark at 25°C. After the culture was completed, the culture solution was centrifuged at 10,000 rpm for 10 minutes, the supernatant was removed, and an appropriate amount of ethanol was added to the precipitate, followed by vigorous shaking. This was filtered by suction on a Buchner funnel, washed with ethanol, thoroughly filtered, and weighed to determine the yield of mycelium. The results are shown in Table 1. Furthermore, in Table 1,
As a control, the results are also shown when the same method was used to culture C. lucidum mycelium using potato dextrose broth as a liquid medium.
【表】
この結果から明らかなごとく、本発明の液体培
地を用いると、非常に高い菌糸体収量が得られ、
ことに、小麦胚芽:グルコースの比を1:1〜8
にすると収量が高くなる。
実施例 1
ジヤーフアーメンターを用いてマンネンタケ菌
糸体の培養をつぎのとおり行なつた。
ジヤーフアーメンター(10容)のジヤー中で
グルコース100gおよび小麦胚芽25gを、沸騰冷
却した水道水5と混合し、ついで、ジヤを密栓
して121℃で30分間オートクレーブ処理して液体
培地を調製した。ジヤーをジヤーフアーメンター
に取り付け、同じ培地で25℃、14日間振盪培養し
た種菌糸培養物150mlを無菌条件下に接種した。
300r.p.m.の撹拌下、3.0/分の流速で空気を通
気しながら、28℃にて14日間培養した。得られた
培養物をガーゼで過して菌糸体0.84Kg(湿潤重
量)および培養液3.5を得た。
分離した菌糸体に水2を加え、90〜100℃で
3時間加熱抽出し、抽出液を減圧下、40℃で濃縮
乾固して茶褐色無晶性の粉末状マンネンタケエキ
ス25gを得た。
また、分離した培養液を減圧下、40℃で濃縮乾
固し、茶褐色無晶性の粉末状マンネンタケエキス
55gを得た。
これらのエキスはガスクロマトグラフイー、高
速液体クロマトグラフイー、薄層クロマトグラフ
イー、ペーパークロマトグラフイー、紫外線吸収
スペクトル分析および各種の定性反応において差
異が認められなかつた。
実施例 2
つぎの処方により、常法に従つて錠剤の形態の
健康食品を得た。
成 分 量
マンネンタケエキス(実施例1) 5g
精製水 80ml
乳 糖 795g
3%ヒドロキシプロピルセルロール―乳糖
600g
結晶セルロース 400g
馬鈴薯澱粉 160g
ステアリン酸タルク 40g
この処方より、マンネンタケエキス0.25mg/個
を含有する錠剤20000個を得た。
実施例 3
つぎの処方により、常法に従つて丸剤の形態の
健康食品を得た。
成 分 量
マンネンタケエキス(実施例1) 0.05g
ブドウ糖 2.5g
澱 粉 1.5g
アラビアガム 0.8g
この処方より、丸剤100個を得た。
実施例 4
つぎの処方により、常法に従つて顆粒剤の形態
の健康食品を得た。
成 分 量
マンネンタケエキス(実施例1) 300g
乳 糖 2000g
澱 粉 670g
ゼラチン 30g[Table] As is clear from the results, when the liquid medium of the present invention is used, a very high mycelium yield can be obtained.
In particular, the wheat germ:glucose ratio is 1:1 to 8.
The yield will be higher. Example 1 Using a jar fermenter, the cultivation of C. chinensis mycelium was carried out as follows. A liquid medium was prepared by mixing 100 g of glucose and 25 g of wheat germ with boiled and cooled tap water in a jar of a jar fermenter (10 volumes), then sealing the jar and autoclaving at 121°C for 30 minutes. did. The jar was attached to a jar fermentor, and 150 ml of a seed mycelial culture, which had been cultured with the same medium at 25° C. for 14 days with shaking, was inoculated under aseptic conditions.
The cells were cultured at 28° C. for 14 days while stirring at 300 rpm and aerating air at a flow rate of 3.0/min. The resulting culture was passed through gauze to obtain 0.84 Kg (wet weight) of mycelium and 3.5 kg of culture solution. Water 2 was added to the separated mycelia, and extraction was carried out by heating at 90 to 100°C for 3 hours, and the extract was concentrated to dryness at 40°C under reduced pressure to obtain 25 g of a brown amorphous powdery L. chinensis extract. In addition, the separated culture solution was concentrated to dryness at 40°C under reduced pressure, and a brown amorphous powdered Stone Manga extract was prepared.
Obtained 55g. No differences were observed between these extracts in gas chromatography, high performance liquid chromatography, thin layer chromatography, paper chromatography, ultraviolet absorption spectroscopy, and various qualitative reactions. Example 2 A health food in the form of tablets was obtained according to the conventional method using the following formulation. Ingredients Quantity Stone mushroom extract (Example 1) 5g Purified water 80ml Lactose 795g 3% hydroxypropylcellulose-lactose
600 g Crystalline cellulose 400 g Potato starch 160 g Talc stearate 40 g From this formulation, 20,000 tablets containing 0.25 mg of Stone Manga extract were obtained. Example 3 A health food in the form of a pill was obtained according to the conventional method using the following formulation. Ingredients Quantity Stone mushroom extract (Example 1) 0.05g Glucose 2.5g Starch 1.5g Gum Arabic 0.8g 100 pills were obtained from this recipe. Example 4 A health food in the form of granules was obtained according to the conventional method using the following formulation. Ingredients Quantity Stone mushroom extract (Example 1) 300g Lactose 2000g Starch 670g Gelatin 30g
第1図〜第3図は、各々、本発明のマンネンタ
ケエキスのガスクロマトグラム、薄層クロマトグ
ラムおよび高速液体クロマトグラムである。
FIGS. 1 to 3 are a gas chromatogram, a thin layer chromatogram, and a high performance liquid chromatogram, respectively, of the Bamboo shoots extract of the present invention.
Claims (1)
0.2〜2W/V%を必須成分とする液体培地中でマ
ンネンタケ菌糸体を培養して得られる培養物また
はそれから分離した菌糸体の水、アルコール、ク
ロロホルム、エーテル、酢酸エチル、ベンゼン、
ヘキサンおよびこれらの混合溶媒からなる群から
選ばれる溶媒による抽出物あるいは菌糸体を分離
した培養液の濃縮物であつて、ニンヒドリン反
応、α―ナフトール反応、フエーリング反応、フ
エニルヒドラジン試薬反応、アンスロン―硫酸試
薬反応、ビウレツト反応および塩化第二鉄試薬反
応がいずれも陽性、エルソン・モルガン反応が擬
陽性であるマンネンタケエキス。 2 該培地中の小麦胚芽:グルコースの重量比が
1:1〜8である前記第1項のエキス。 3 分離した菌糸体の溶媒抽出物である前記第1
項または第2項のエキス。 4 菌糸体を分離した培養液の濃縮物である前記
第1項または第2項のエキス。 5 グルコース0.2〜10W/V%および小麦胚芽
0.2〜2W/V%を必須成分とする液体培地中でマ
ンネンタケ菌糸体を培養し、得られた培養物また
は分離した菌糸体を、水、アルコール、クロロホ
ルム、エーテル、酢酸エチル、ベンゼン、ヘキサ
ンおよびこれらの混合溶媒からなる群から選ばれ
る溶媒で抽出するか、菌糸体を分離した培養液を
濃縮することを特徴とするマンネンタケエキスの
製法。 6 該培地中の小麦胚芽:グリコースの重量比が
1:1〜8である前記第5項の製法。 7 分離した菌糸体を溶媒で抽出する前記第5項
または第6項の製法。 8 菌糸体を分離した培養液を濃縮する前記第5
項または第6項の製法。 9 グルコース0.2〜10W/V%および小麦胚芽
0.2〜2W/V%を必須成分とする液体培地中でマ
ンネンタケ菌糸体を培養して得られる培養物また
はそれから分離した菌糸体の水、アルコール、ク
ロロホルム、エーテル、酢酸エチル、ベンゼン、
ヘキサンおよびこれらの混合溶媒からなる群から
選ばれる溶媒による抽出物あるいは菌糸体を分離
した培養液の濃縮物であつて、ニンヒドリン反
応、α―ナフトール反応、フエーリング反応、フ
エニルヒドラジン試薬反応、アンスロン―硫酸試
薬反応、ビウレツド反応および塩化第二鉄試薬反
応がいずれも陽性、エルソン・モルガン反応が擬
陽性であるマンネンタケエキスを有効成分として
なる健康食品。 10 該エキスが分離菌糸体の溶媒抽出物である
前記第9項の健康食品。 11 該エキスが菌糸体を分離した培養液の濃縮
物である前記第9項の健康食品。[Claims] 1. Glucose 0.2-10W/V% and wheat germ
Water, alcohol, chloroform, ether, ethyl acetate, benzene, a culture obtained by cultivating Cinderella mycelium in a liquid medium containing 0.2 to 2 W/V% as an essential component, or mycelium separated therefrom;
An extract with a solvent selected from the group consisting of hexane and a mixed solvent thereof or a concentrate of a culture solution from which mycelium has been separated, and is suitable for ninhydrin reaction, α-naphthol reaction, Fehling reaction, phenylhydrazine reagent reaction, anthrone. This is a Cinnamon extract that is positive in all of the sulfuric acid reagent reaction, Biuretz reaction, and ferric chloride reagent reaction, and false positive in the Elson-Morgan reaction. 2. The extract according to item 1 above, wherein the weight ratio of wheat germ to glucose in the medium is 1:1 to 8. 3. The above-mentioned first substance is a solvent extract of isolated mycelia.
Extract of section or section 2. 4. The extract of item 1 or 2 above, which is a concentrate of a culture solution from which mycelium has been separated. 5 Glucose 0.2-10W/V% and wheat germ
Cultivate the Bamboo shoots mycelium in a liquid medium containing 0.2 to 2 W/V% as an essential component, and add the resulting culture or separated mycelia to water, alcohol, chloroform, ether, ethyl acetate, benzene, hexane, and the like. 1. A method for producing a pine mushroom extract, which comprises extracting with a solvent selected from the group consisting of mixed solvents, or concentrating a culture solution from which mycelium has been separated. 6. The method according to item 5 above, wherein the weight ratio of wheat germ to glycose in the medium is 1:1 to 8. 7. The production method of item 5 or 6 above, in which the separated mycelium is extracted with a solvent. 8. The fifth step of concentrating the culture solution from which the mycelium has been separated.
The manufacturing method of Section 6 or Section 6. 9 Glucose 0.2-10W/V% and wheat germ
Water, alcohol, chloroform, ether, ethyl acetate, benzene, a culture obtained by cultivating Cinderella mycelium in a liquid medium containing 0.2 to 2 W/V% as an essential component, or mycelium separated therefrom;
An extract with a solvent selected from the group consisting of hexane and a mixed solvent thereof or a concentrate of a culture solution from which mycelium has been separated, and is suitable for ninhydrin reaction, α-naphthol reaction, Fehling reaction, phenylhydrazine reagent reaction, anthrone. A health food containing, as an active ingredient, a mantis mushroom extract that is positive in all of the sulfuric acid reagent reaction, biuret reaction, and ferric chloride reagent reaction, and false positive in the Elson-Morgan reaction. 10. The health food of item 9 above, wherein the extract is a solvent extract of isolated mycelia. 11. The health food of item 9 above, wherein the extract is a concentrate of a culture solution from which mycelium has been separated.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58151847A JPS6043356A (en) | 1983-08-19 | 1983-08-19 | Extract of fomes japonicus, its preparation, and health food containing said extract as active component |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58151847A JPS6043356A (en) | 1983-08-19 | 1983-08-19 | Extract of fomes japonicus, its preparation, and health food containing said extract as active component |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6043356A JPS6043356A (en) | 1985-03-07 |
JPS633576B2 true JPS633576B2 (en) | 1988-01-25 |
Family
ID=15527570
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58151847A Granted JPS6043356A (en) | 1983-08-19 | 1983-08-19 | Extract of fomes japonicus, its preparation, and health food containing said extract as active component |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6043356A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02256984A (en) * | 1988-06-30 | 1990-10-17 | Kobe Steel Ltd | Electromagnetic pressure control valve |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0757761B2 (en) * | 1984-03-08 | 1995-06-21 | 株式会社林原生物化学研究所 | β-glucan, production method and use thereof |
JP4506079B2 (en) * | 2002-12-18 | 2010-07-21 | ビーエイチエヌ株式会社 | Angiogenesis inhibitor |
JP2006254893A (en) * | 2005-03-18 | 2006-09-28 | Takashi Miyake | Culture solution of coniferous polypore |
-
1983
- 1983-08-19 JP JP58151847A patent/JPS6043356A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02256984A (en) * | 1988-06-30 | 1990-10-17 | Kobe Steel Ltd | Electromagnetic pressure control valve |
Also Published As
Publication number | Publication date |
---|---|
JPS6043356A (en) | 1985-03-07 |
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