JPWO2017195664A1 - オリゴヌクレオチド含有調味料 - Google Patents
オリゴヌクレオチド含有調味料 Download PDFInfo
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- 108091034117 Oligonucleotide Proteins 0.000 title claims abstract description 44
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- 239000004278 EU approved seasoning Substances 0.000 title abstract description 8
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- JLCPHMBAVCMARE-UHFFFAOYSA-N [3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-[[3-[[3-[[3-[[3-[[3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methyl [5-(6-aminopurin-9-yl)-2-(hydroxymethyl)oxolan-3-yl] hydrogen phosphate Polymers Cc1cn(C2CC(OP(O)(=O)OCC3OC(CC3OP(O)(=O)OCC3OC(CC3O)n3cnc4c3nc(N)[nH]c4=O)n3cnc4c3nc(N)[nH]c4=O)C(COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3CO)n3cnc4c(N)ncnc34)n3ccc(N)nc3=O)n3cnc4c(N)ncnc34)n3ccc(N)nc3=O)n3ccc(N)nc3=O)n3ccc(N)nc3=O)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cc(C)c(=O)[nH]c3=O)n3cc(C)c(=O)[nH]c3=O)n3ccc(N)nc3=O)n3cc(C)c(=O)[nH]c3=O)n3cnc4c3nc(N)[nH]c4=O)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)O2)c(=O)[nH]c1=O JLCPHMBAVCMARE-UHFFFAOYSA-N 0.000 description 10
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- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 5
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- 235000014347 soups Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 1
- 239000005695 Ammonium acetate Substances 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 description 1
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229940043376 ammonium acetate Drugs 0.000 description 1
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- AVBGNFCMKJOFIN-UHFFFAOYSA-N triethylammonium acetate Chemical compound CC(O)=O.CCN(CC)CC AVBGNFCMKJOFIN-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
(1) オリゴヌクレオチドを5重量%以上含有する調味料、
(2) オリゴヌクレオチドを5重量%以上含有する酵母調味料、
(3)上記(1)又は(2)に記載の調味料を添加した食品、
(4)上記(1)又は(2)に記載の調味料を有効成分とする食品の呈味改質方法、
に係るものである。
ところで、味覚は、喫食後、時間経過により変化し、本発明では、以下のように分類する。口に含んだ瞬間を先味(initial taste)、先味と後味の中間に感じる味を中味(middle taste)、飲み込んだ後を後味(aftertaste)とし、本発明では、中味の味質を改善する効果を有する。
本発明は、オリゴヌクレオチドを含有する調味料に関する発明である。例えば、オリゴヌクレオチドを含有する調味料は、酵母エキス又は酵母自己消化物などの酵母調味料の製造において、製造工程中でリボヌクレアーゼを適度に作用させるなどして、オリゴヌクレオチドを含有させるように製造することで、得ることができる。
なお、本発明の酵母調味料は、酵母エキス、酵母自己消化物などの酵母由来の調味料を意味する。
酵母抽出物中のRNA含量は、WO2013/031571に記載の方法を用いて測定し、上記の酵素添加量を調整する。
<HPLC条件>
・カラム:Cosmosil 5Diol300−II(7.5×300mm)(ナカライテスク社製)
・ガードカラム:Cosmosil 5Diol300−II(7.5×50mm)(ナカライテスク社製)
・移動相:0.01M TEAA(pH7.0)/10%アセトニトリル
・流速:0.4mL/min
・温度:45℃
・検出波長:260nm
・一本鎖RNA:(a)5'CCC3'(分子量853.6)、(b)5'CCCCCCCCCCCCCCCCCCCC3'(分子量6041.6)
<5‘−モノヌクレオチド−HPLC条件>
・カラム:MCI GEL CDR10(4.6×250)(三菱化学社製)
・移動相:2M 酢酸アンモニウム緩衝液(pH3.3)
・流速:2.0mL/min
・温度:60℃
・検出波長:260nm
Candida utilis Cs7529株(FERMP−3340)の10%菌体懸濁液1000mLを15分間沸騰させることで熱水抽出した後、遠心分離により菌体残渣を除去し、上澄液を得た。この上澄液をpH5.5に調整し、市販のリボヌクレアーゼとしてヌクレアーゼ「アマノG」(天野エンザイム社製)をRNA含量に対して0.1重量%添加し、70℃で2時間又は4時間作用させた。反応後の酵母エキス(以下、反応時間2時間のものを酵母エキス1、反応時間4時間のものを酵母エキス2とする)を100℃で15分間加熱して酵素を失活させた後、スプレードライした。酵母エキス1のオリゴヌクレオチド含量は37.0重量%、5‘−モノヌクレオチド含量は5.1重量%であった。酵母エキス2のオリゴヌクレオチド含量は32.3重量%、5’−モノヌクレオチド含量は17.6重量%であった。
実施例1の上澄み液をpH2.0に調整し、遠心分離してRNAの沈殿物を得た。この沈殿物に水を添加し、pH5.5に調整して溶解させ、固形分が3重量%の水溶液を得た。この水溶液に、ヌクレアーゼ「アマノG」をRNA含量に対して0.05重量%添加し、70℃で2時間作用させた。反応後のエキスを100℃で15分間加熱して酵素を失活させた後、スプレードライした。得られたエキスのオリゴヌクレオチド含量は66.5重量%、5'−モノヌクレオチド含量は21.7重量%であった。
Candida utilis Cs7529株(FERMP−3340)の10%菌体懸濁液1000mLを15分間沸騰させることで熱水抽出した後、遠心分離により菌体残渣を除去し、上澄液を得た。この上澄液をpH10に調整し、70℃で3時間、加熱分解反応させた。反応させた後、pH5.5に調整し、スプレードライした。得られたエキスのオリゴヌクレオチド含量は35.0重量%、5‘−モノヌクレオチド含量は2.1重量%であった。
全核酸含量が16%のトルラ酵母を自己消化させて得られた酵母自己消化物を100℃で15分間加熱して酵素失活させた後、スプレードライした。得られたエキスのオリゴヌクレオチド含量は8.5重量%、5'−モノヌクレオチド含量は4.3重量%であった。
実施例1と同様の上澄液にリボヌクレアーゼを作用させず、そのままスプレードライした。得られた酵母エキスのオリゴヌクレオチド含量は4.8重量%、5‘−モノヌクレオチド含量は1.3重量%であった。
実施例1と同様の上澄液のRNA含量に対してリボヌクレアーゼを1.5重量%添加し、4時間反応させる以外は、実施例1と同様に実施した。得られた酵母エキスのオリゴヌクレオチド含量は0.3重量%、5'−モノヌクレオチド含量は36.4重量%であった。
市販の自己消化型酵母エキス「ミーストP1G」(アサヒフードアンドヘルスケア株式会社製)を用いた。「ミーストP1G」のオリゴヌクレオチド含量は2.8重量%、5'−モノヌクレオチド含量は1.0重量%であった。
Claims (4)
- オリゴヌクレオチドを5重量%以上含有する調味料。
- オリゴヌクレオチドを5重量%以上含有する酵母調味料。
- 請求項1又は2に記載の調味料を添加した食品。
- 請求項1又は2に記載の調味料を有効成分とする食品の呈味改質方法。
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016093878 | 2016-05-09 | ||
JP2016093878 | 2016-05-09 | ||
JP2016255112 | 2016-12-28 | ||
JP2016255112 | 2016-12-28 | ||
PCT/JP2017/016980 WO2017195664A1 (ja) | 2016-05-09 | 2017-04-28 | オリゴヌクレオチド含有調味料 |
Publications (1)
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TW (1) | TW201739358A (ja) |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6225935A (ja) * | 1985-07-26 | 1987-02-03 | Mitsui Toatsu Chem Inc | 豆乳飲料 |
JPS6225960A (ja) * | 1985-07-26 | 1987-02-03 | Mitsui Toatsu Chem Inc | 栄養飲料 |
JPS6225933A (ja) * | 1985-07-29 | 1987-02-03 | Mitsui Toatsu Chem Inc | 乳酸菌発酵乳製品 |
-
2017
- 2017-04-28 TW TW106114166A patent/TW201739358A/zh unknown
- 2017-04-28 JP JP2018516967A patent/JPWO2017195664A1/ja active Pending
- 2017-04-28 WO PCT/JP2017/016980 patent/WO2017195664A1/ja active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6225935A (ja) * | 1985-07-26 | 1987-02-03 | Mitsui Toatsu Chem Inc | 豆乳飲料 |
JPS6225960A (ja) * | 1985-07-26 | 1987-02-03 | Mitsui Toatsu Chem Inc | 栄養飲料 |
JPS6225933A (ja) * | 1985-07-29 | 1987-02-03 | Mitsui Toatsu Chem Inc | 乳酸菌発酵乳製品 |
Non-Patent Citations (2)
Title |
---|
日本食品保蔵科学会誌, vol. 27, JPN6021022095, 2001, pages 99 - 106, ISSN: 0004826026 * |
青柳吉紀: "酵素を応用した酵母エキスの製造", 第7回酵素応用シンポジウム 特別講演, JPN6021022098, 9 June 2007 (2007-06-09), ISSN: 0004826027 * |
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TW201739358A (zh) | 2017-11-16 |
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