JPS633577B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a health food made of cultured mycelium of C. chinensis. 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 the following composition is extremely effective for cultivating the mycelium of C. chinensis, and it is possible to obtain the mycelium of C. chinensis in a short period of time, in good yield, and at low cost. It has been found that it is suitable as As mentioned above, artificial cultivation of Cinnamon lucidum has already been carried out, but this is cultivation of the fruiting body of Cinnamon lucidum, and as in the present invention, the mycelium of Cinnamon lucidum is efficiently cultured in liquid to produce components that resemble natural fruiting bodies. There have been no known examples of mycelia having this. Thus, the present invention provides a novel mycelium culture food containing a mycelium containing components similar to natural fruiting bodies, which is obtained by liquid culture in a liquid medium with a specific composition. According to the present invention, by using 0.2 to 10 w/v% of glucose and 0.2 to 2 w/v% of wheat germ as essential components, it is possible to obtain and culture natural L. chinensis mycelium in a short period of time, at low cost, and in good yield. After completion, the mycelium is separated from the culture and can be used as it is as normal mushrooms or as a health food in a known form according to a conventional method. It can be used in the same way as health foods using That is, in order to obtain the Moscanthus mycelium of the present invention, first, the Moscanthus mycelium is liquid cultured in a liquid medium containing glucose and wheat germ as essential components. The glucose and wheat germ used as the medium components may be any of those commonly available as medium components. Glucose is used in a proportion of 0.2 to 10 w/v%, preferably 1 to 8 w/v%, based on the total amount of the medium. Even if the amount of glucose is lower than 0.2 w/v%, and even if it exceeds 10 w/v%, the yield of mycelium decreases. Wheat germ is based on the total amount of medium.
It is used in a proportion of 0.2 to 2 w/v%, preferably 0.5 to 1.0 w/v%. If the amount of wheat germ is lower than 0.2w/v%, the mycelium yield will decrease;
Exceeding this will be economically disadvantageous. In particular, in the present invention, it is preferable that the weight ratio of wheat germ: glucose in the liquid medium is 1:1 to 8.
This improves the yield of C. chinensis 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 staple liquor, vitamins, nucleic acids, amino acids, starch, yeast extract, peptone, etc. may be added as appropriate. The liquid medium can be prepared according to a conventional method, for example, each predetermined component is added to sterilized water and dispersed and dissolved. The resulting medium is typically 120~
After being sterilized at 130°C for 15 to 30 minutes, it is used for culturing the Cinderella 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 species belonging to the Basidiomycete order, the order Aridaceae, and the hyphae can be obtained from, for example, Kawamura Shiibuki Institute Co., Ltd. (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 of natural C. monocytogenes fruiting bodies can be obtained ( For example, with this culture, it is possible to achieve a mycelium yield that is 9 to 50 times that of potato dextrose broth (PDB) medium, which is used for conventional seed culture for artificial cultivation of C. After the cultivation is completed, the mycelium is separated from the obtained culture. This separation can be carried out according to conventional methods such as filtration and centrifugation. Note that since useful components are accumulated in the culture solution remaining after the mycelium has been separated, it can also be processed by concentration to dryness and used in the same way as the mycelium. The mycelium thus obtained generally has a diameter of 1 to 5.
It has a spherical shape of mm, has the unique texture and flavor of mushrooms, and has the aromatic flavor of wheat germ.It can be used as a health food as it is, and can be eaten using normal cooking methods. For example, it can be soup, tsukudani, etc. It can also be dried in a conventional manner, crushed if necessary, and combined with a food-acceptable carrier to form powders, tablets, pills, granules, capsules, etc. It can also be used as a nourishing and tonic ingredient. The attached FIGS. 1 and 2 show gas chromatograms and thin-layer chromatograms of extracts obtained by hot water extraction of C. chinensis cultured mycelium obtained in the present invention (Example 2 described below) and further extraction 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), 3
mm x 200cm; Column temperature: Hold at 150℃ for 8 minutes, then increase to 230℃ in 80 minutes; Vaporization chamber temperature: 280
°C; Detector: F1D. 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 (in Figure 2, the spots indicated by dotted lines develop color with _I2 , and the spots indicated with solid lines develop color under an ultraviolet lamp and are strongly colored with _I2 ). In FIGS. 1 and 2, chromatogram A is a chromatogram of a hot water extract of a natural rock fruiting body re-extracted with ethyl acetate, and B is a chromatogram of the mycelium of the present invention. This shows that the C. latinum mycelium of the invention contains components that are extremely similar to those of the natural C. latinum fruiting body. Next, the present invention will be explained in more detail with reference to Examples. Examples 1 to 17 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 form a PDA medium. Prepared. This was inoculated with one platinum loop of C. chinensis seed mycelia (obtained from Kawatsuki Shiibuki Research Institute, Inc.), 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 suctioned and filtered on a Buchner funnel, washed with ethanol, thoroughly filtered, and weighed to determine the mycelium yield. 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. chinensis mycelium using potato dextrose broth as a liquid medium.

[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. The obtained mycelium had a spherical shape with a diameter of 1 to 5 mm, and was air-dried at 25° C. for 12 to 24 hours to obtain the health food of the present invention. Example 18 Using a jar fermentor, the mycelium of C. chinensis was cultured 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. The obtained mycelium was air-dried at 25°C for 12 to 24 hours to obtain the health food of the present invention.

[Brief explanation of the drawing]

FIGS. 1 and 2 are gas chromatograms and thin layer chromatograms, respectively, comparing the components of the mycelium of the present invention and natural L. lucidum fruiting bodies.

Claims (1)

[Claims] 1. Glucose 0.2-10w/v% and wheat germ
1. A health food characterized by comprising a mycelium of C. chinensis obtained by culturing it in a liquid medium containing 0.2 to 2 w/v% as an essential component. 2. The health food according to item 1 above, wherein the weight ratio of wheat germ to glucose in the medium is 1:1 to 8.