WO2005078114A1 - 酵母由来グルカンの製造方法 - Google Patents
酵母由来グルカンの製造方法 Download PDFInfo
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- WO2005078114A1 WO2005078114A1 PCT/JP2004/001592 JP2004001592W WO2005078114A1 WO 2005078114 A1 WO2005078114 A1 WO 2005078114A1 JP 2004001592 W JP2004001592 W JP 2004001592W WO 2005078114 A1 WO2005078114 A1 WO 2005078114A1
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- yeast
- electrolyzed water
- glucan
- treatment
- alkaline
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
Definitions
- the present invention relates to a method for producing yeast-derived glucan, and particularly to a method for producing ⁇ -glucan, a polysaccharide, from yeast cell walls using alkaline electrolyzed water obtained by electrolysis of water as a treatment medium. It is. Background technology
- i3-glucan is a substance with a sugar component polymerized and has many physiological effects such as immunity enhancement, antitumor effect, cholesterol lowering effect, antiviral effect, leukocyte increasing effect, etc. In recent years, it has been drawing attention as health foods and pharmaceuticals.
- Japanese Patent Application Laid-Open Publication No. 2003-197 describes that a yeast is lysed by allowing a yeast to react with a protease, particularly an enzyme agent having a small total amount of glucanase activity.
- a technique for obtaining a highly bran-containing composition containing a large amount of / 3 / 3-glucan in a highly intact state has been elucidated.
- 2000-209598 discloses that yeast is physically destroyed using a high-pressure homogenizer, then subjected to autolysis, and then the washed yeast cell wall fraction is added to the yeast.
- a method for obtaining a soluble polysaccharide by the action of a cell wall lysing enzyme has been proposed, and it has been revealed that a soluble polysaccharide containing a large amount of J3-glucan can be produced in high yield.
- Japanese Patent Application Publication No. 11-5087072 discloses that microbial cells are obtained by autolyzing at pH 5 to 6 and 35 to 60 ° C for 6 to 48 hours. Solids from the product Techniques for obtaining a) 3-glucan-mannan preparation by separating the materials have been elucidated.
- Japanese Patent Application Laid-Open No. 11-500159 discloses that a microorganism containing chitin is treated with an alkaline solution, and then the resulting product is treated with a dilute mineral acid. A method for preparing a chitosan-glucan complex by partial deacetylation by treatment with a highly alkaline solution has been disclosed.
- Japanese Patent Application Laid-Open No. 9-512127 discloses that yeast cells containing glucan are insoluble by using an appropriate aqueous alkaline solution for extraction, an acid for hydrolysis, ethanol, etc.) — (1-3) — It has been shown to prepare glucan particles.
- Japanese Patent Application Laid-Open No. 9-322,795 discloses that a solution containing microbial cells containing a water-insoluble glucan such as yeast as a component is prepared using an oxide having a specific concentration and the pH of the solution as 1%. It is clear that simultaneous treatment with hydroxides that bring the water to 0 to 12.5 simultaneously achieves cell destruction, decolorization and reduced viscosity of the producing bacteria, and water-insoluble glucan can be efficiently purified. Has been.
- the present invention has been made in the background of a powerful situation, and a solution of the present invention is to use a hydroxide of an alkaline metal such as sodium hydroxide. It is an object of the present invention to provide a method which can easily produce glucan which is highly safe and does not generate odorous odor.
- electrolyzed water obtained by electrolyzing water such as tap water, particularly, alkaline water generated on the cathode side (hereinafter referred to as alkaline electrolyzed water)
- alkaline electrolyzed water alkaline electrolyzed water
- the present invention has been completed on the basis of such findings, and the gist of the present invention is to provide a method for physically crushing yeast in alkaline electrolyzed water obtained by electrolyzing water.
- the present invention provides a method for producing yeast-derived dalcan, which comprises performing an autolytic digestion treatment of a powerful yeast with an intracellular enzyme, and performing an enzyme treatment by adding an alkaline protease.
- the alkaline electrolyzed water exhibits alkalinity, has a low oxidation-reduction potential, and has a reducing power, so that oxidation of lipids and the like does not occur during the treatment. Therefore, the generation of coloring and oxidation off-odors caused by oxidation of lipids can be advantageously suppressed or prevented. Furthermore, by using alkaline electrolyzed water, mechanical Although the nysm has not yet been fully elucidated, the activity of the protease in the yeast intracellular enzyme is enhanced, and the amylase activity is effectively suppressed. Glucan can be obtained.
- the alkaline electrolyzed water presents an alkali of 14, it does not use a hydroxide of an alkali metal such as sodium hydroxide, and therefore does not require complicated neutralization and desalination treatments.
- glucan can be produced more easily, and the resulting glucan has no problem in terms of food safety.
- the efficiency is higher than when each treatment is performed alone. Decomposition reaction becomes possible. Also, compared to the case where only enzyme treatment is performed, the amount of alkaline protease to be added can be reduced, thereby reducing the production cost and advantageously preventing the occurrence of allergy caused by the addition of the enzyme. As a result, the quality of the glucan obtained can be highly ensured.
- a configuration is preferably employed in which the yeast is physically crushed in alkaline electrolyzed water obtained by electrolyzing water. Thereby, the oxidation of the components constituting the yeast cells can be prevented extremely effectively.
- the present invention provides a method of adding yeast and alkali '14 protease to alkaline electrolyzed water obtained by electrolyzing water, mixing the yeast, and then physically culturing the yeast in the resulting mixed solution.
- Producing a yeast-derived dalcan which comprises simultaneously subjecting the crushed yeast to an autodigestion treatment with an intracellular enzyme of the yeast and an enzymatic treatment with the alkaline protease.
- Another aspect is a method for producing a yeast-derived glucan, which comprises simultaneously performing the treatment and the treatment.
- glucans that are highly safe and do not generate odorous odor can be advantageously produced.
- alkaline protease which promotes the autolysis of yeast, is added at an early stage of the manufacturing process, and the autolysis of yeast with intracellular enzymes and the enzymatic treatment with alkaline protease are performed simultaneously.
- the combination of the digestion treatment and the enzyme treatment makes it possible to decompose the protein in the yeast cells in a shorter time, thereby advantageously shortening the production time.
- the pH of the alkaline electrolyzed water is in the range of 8.5 to 11.5.
- autolysis of yeast by intracellular enzymes and enzymatic treatment with alkaline protease are advantageously achieved, while proteins are easily dissolved in the medium and high purity is achieved. Can be produced.
- the oxidation-reduction potential of the alkaline electrolyzed water is set to be within a range of 100 1 ⁇ -80OmV. .
- the reducing power of the alkaline electrolyzed water is effectively applied, and the oxidation of various components is advantageously prevented.
- the formation of oxides that are considered to have an adverse effect on the human body is effectively suppressed, and glucans that are safer and more effective for the human body can be advantageously produced.
- FIG. 1 is a diagram showing the results when SDS-PAGE was performed in Experimental Example 1 of the Examples, where (a) shows the results after enzyme treatment for 2 hours, and (b) shows the results. The results of the enzyme treatment for 4 hours are shown, and the intensity of the blue intensity of Ge ⁇ is indicated by the number of "+ J" together with the photograph of the gel after electrophoresis.
- FIG. 2 is a photograph of j3-glucan, (a) shows the / 3-glucan produced in Experimental Example 2 of the Examples, and (b) shows one commercially available glucan.
- FIG. 3 is a waveform diagram of glucan, (a) is an FTIR spectrum of) 3-glucan produced in Experimental Example 2 of Example, and (b) is a FTIR spectrum of a standard product. It is.
- FIG. 4 is a diagram showing the results of performing SDS-PAGE in Experimental Example 3 of the Example, and shows a photograph of the gel after electrophoresis and the degree of blue intensity of the gel. ”.
- FIG. 5 is a diagram showing the results of SDS-PAGE performed in Experimental Example 4 of the example.
- the photograph shows the gel after electrophoresis and the intensity of the blue intensity of the gel. Expressed as a number.
- FIG. 6 is a diagram showing the results of SDS-PAGE performed in Experimental Example 5 of the Example, and shows the intensity of the blue intensity of the gel together with the photograph of the gel after electrophoresis. It is represented by the number “ten”.
- yeast employed in the present invention is not particularly limited.
- yeast of the genus Saccharomyces which is used for brewing alcoholic beverages, producing alcohol, making bread, etc.
- beer Examples include yeast, sake yeast, wine yeast, baker's yeast, soy sauce yeast, and miso yeast, and at least one or more of these yeasts will be advantageously used.
- yeasts can be obtained commercially, and for example, baker's yeast, brewer's yeast, and the like are commercially available as dry yeast.
- an alkaline electrolyzed water obtained by electrolyzing water is used as a medium in the autolysis treatment or the enzyme treatment. It has great features.
- the electrolyzed water is obtained by electrolyzing water, such as ordinary tap water, in an electrolyzer having a diaphragm, and the ions contained in the water by the electrolysis are as follows: It moves to the electrode having the opposite charge to each of the charges, and cations are collected on the cathode side of the electrolyzer and hydrogen is generated, resulting in a higher p than that of tap water (raw water). H, while high-concentration cations and water with reducing properties are generated, on the anode side, anions collect and oxygen is generated, resulting in lower pH and lower pH than tap water (raw water). A high concentration of anion and water having an acidity are produced.
- alkaline electrolyzed water generated on the cathode side is used.
- the alkaline electrolyzed water may be any electrolyzed water generated on the cathode side by electrolysis as described above, and is not particularly limited, but its pH is preferably 8. It is preferably from 5 to 11.5, more preferably from 9.5 to 10.5. The reason is that if the pH is smaller than the above range, the protein dissolving effect may not be sufficiently exhibited, and if the pH is larger than the above range, the enzyme is far from the optimal pH. However, the activity of the enzyme may be lost.
- the oxidation-reduction potential of the alkaline electrolyzed water is not particularly limited, it is preferably 100 to 180 OmV, more preferably 150 to 180 OmV. It is desirable to use alkaline electrolyzed water having a mV of c.
- the degradation of Or the lipids in the yeast cells are not sufficiently soluble, and the unsolubilized lipids are oxidized to yellow and produce an oxidized off-odor. Therefore, the quality of the obtained glucan may be reduced.
- the yeast is physically or mechanically crushed in order to self-digest the yeast with its intracellular enzymes.
- the method of crushing the yeast is not particularly limited, and various conventionally known crushing techniques such as crushing with a pole mill, crushing with a bantam mill crusher, and ultrasonic crushing (sonication), and the like.
- crushing conditions such as crushing temperature and processing time are appropriately set according to the amount and type of yeast to be used, the crushing method, and the like.
- By vigorously disrupting the yeast cell wall various components such as proteins, carbohydrates, amino acids, organic acids, and lipids can be extracted outside the cells by vigorous disruption. .
- a wet method is usually adopted, and water such as tap water is used as a medium S.
- the alkaline electrolyzed water as described above is used in the present invention. Preferably, it is used.
- the enzymes present in the cells are eluted into the alkaline electrolyzed water, and other hydrophilic components are also solubilized.
- the broken yeast is self-digested in the presence of alkaline electrolyzed water.
- the yeast intracellular enzymes are dissolved in the alkaline electrolyzed water containing the crushed yeast.
- the autolysis process is performed, and when the above-described yeast crushing is performed by a dry method, an appropriate amount of the crushed yeast is added.
- the self-digestion treatment is carried out by adding the alkaline electrolyzed water and maintaining it at a predetermined temperature.
- the amount of the alkaline electrolyzed water is not particularly limited, but if the amount of the alkaline electrolyzed water is too small for the yeast, unnecessary components such as lipids are sufficiently solubilized in the alkaline electrolyzed water. On the other hand, if the amount of alkaline electrolyzed water becomes too large, digestion with yeast intracellular enzymes is not performed efficiently, and various components constituting yeast cells, such as proteins, lipids, Where sugars (excluding glucan) etc. may not be sufficiently decomposed until solubilized, alkaline electrolyzed water is used in an amount of 1 to 20 parts per 1 part by weight of yeast (dry weight). It is desirable to use it in a proportion by weight, preferably 2 to 5 parts by weight.
- the treatment temperature in the autolysis treatment is set so that proteins in yeast cells and enzymes such as protease are not denatured, and digestion by yeast intracellular enzymes can be effectively exerted.
- the temperature is in the range of about 40 to 70 ° C. In this temperature range, in particular, it is desirable to be about 60 in order to prevent contamination by various bacteria, and when performing the treatment under aseptic conditions, it is the optimal temperature of the yeast intracellular enzyme. It is desirable that about 40 to 50 ° C. be adopted.
- the treatment time in the autolysis treatment should be appropriately set in consideration of the type and concentration of the enzyme to be added in the enzyme treatment so that the components of the yeast cells except for the glucan can be sufficiently decomposed. However, in general, it is desirable to set it to about 8 hours to 48 hours, preferably to 12 hours to 24 hours. Because if the autolysis time is too long, the glucan production time will be long, the production efficiency will be deteriorated, it will not be practical, and the enzymes in yeast cells will be active, not to mention autolysis. This is because the enzyme progresses only while the autolysis is performed, and even if the self-digestion time is too long, the enzyme is inactivated and sufficient digestion is not performed, which tends to be wasteful.
- an enzyme treatment with an alkaline protease is further performed. Will be done.
- the protease used in this yeast treatment any protease capable of decomposing proteins in alkaline electrolyzed water and ensuring safety for the human body may be used. For example, Proleather FG-F (Amano Enzym Co., Ltd. ) Manufactured).
- the amount of the alkaline protease to be added can be appropriately set according to the type of the protease to be used.However, when the amount is too small, the decomposition of the protein by the alkaline protease is insufficient. If it is not realized, or if the amount is too large, there is a concern that allergic proteases may be caused by the protease, and the production cost may increase. For this reason, the alkaline protease is preferably used in an amount of 0.01 to 2.0 parts by weight, more preferably 0.1 to 0.0 parts by weight, based on 100 parts by weight of the yeast used (dry weight). It is desirable to add at a ratio of 5 parts by weight.
- the processing conditions for the enzyme treatment are appropriately set according to the alkaline protease to be used, and the processing time is generally about 1 to 48 hours, preferably about 1 to 10 hours.
- the treatment temperature is not particularly limited as long as it is a temperature at which the alkaline protease is active, but it is preferable that the optimal temperature of the alkaline protease be employed. .
- the optimum temperature of such an enzyme is generally in the temperature range of 45 to 70 ° C.
- the enzyme treatment with the alkaline protease effectively promotes the decomposition of proteins and the like that are bound to protein-glucan that is not solubilized in the alkaline electrolyzed water.
- the above-mentioned autolysis treatment operation and enzyme treatment operation may be performed sequentially or simultaneously.
- (1) against the broken yeast A method of performing an enzyme treatment by adding an alkaline protease after performing a self-digestion treatment for a predetermined time, and (2) adding yeast and alkaline protease into alkaline water and mixing the yeast.
- the treatment temperature and the treatment time are taken into consideration in consideration of the characteristics of the yeast intracellular enzyme and the alkaline protease.
- the processing temperature is generally preferably in the range of 50 to 70 ° C., while the processing time is in the range of 12 hours to 2 hours. It is desirable that a time in the range of 4 hours be employed.
- the yeast intracellular enzyme and alkaline protease are allowed to act at the same time. Therefore, the protein in the yeast cells is further increased as compared with the above (1). It can be decomposed in a short time, and the production time of glucan can be shortened.
- the alkaline electrolyzed water which has a characteristic that the oxidation-reduction power is lower and the pH is higher than that of ordinary water, is used as the treatment medium, the water-insoluble property is high. Chain dalkans are advantageously produced.
- the present inventors have found that alkaline electrolyzed water enhances protease activity in intracellular enzymes, thereby effectively decomposing proteins by proteases. It is speculated that this is because the activity of the enzyme that degrades glucan in intracellular enzymes is suppressed, and the degradation of glucan is suppressed.
- alkaline electrolyzed water has properties such as lower surface tension and higher permeation capacity than ordinary water. Since the electrolyzed water has a washing action or a surfactant action, the action is advantageously exerted, and lipids and the like, which are components of yeast cells, are effectively emulsified in the alkaline electrolyzed water. Separation of water-insoluble glucans from lipids and other components can be carried out very well.
- alkaline electrolyzed water has a low oxidation-reduction potential, so that the components of yeast cells are prevented from being oxidized in alkaline electrolyzed water very effectively.
- the glucan can be effectively prevented from coloring.
- a predetermined heat treatment is performed.
- This heat treatment inactivates various enzymes and terminates the decomposition of various components by the enzymes.
- the conditions of the heat treatment are not particularly limited, and general heat treatment conditions may be employed.
- the heating operation is performed at 80 to 100 ° C. for about 5 to 60 minutes. As a result, the enzyme in the alkaline electrolyzed water is deactivated.
- various unnecessary components are separated and removed by a solid-liquid separation operation such as alkaline electrolysis hydraulic power S eluted, centrifugation and filtration.
- a solid-liquid separation operation such as alkaline electrolysis hydraulic power S eluted, centrifugation and filtration.
- alkaline electrolysis hydraulic power S eluted for example, by centrifuging the alkaline electrolyzed water in which glucan is dispersed and removing the above, unnecessary components are separated and removed, and a solid content of glucan is taken out. Further, if necessary, the obtained solid content is subjected to a washing treatment and a drying treatment, whereby the intended) 3-glucan is produced.
- alkaline electrolyzed water it is desirable to use alkaline electrolyzed water.
- the components such as lipids remaining in the solids are removed by the washing action of the electrolyzed water as compared with the case where ordinary water is used.
- the glucan is effectively removed, and the purity of the obtained glucan is more advantageously increased.
- the cleaning treatment can be performed in a reduced state. Therefore, even in this cleaning treatment, deterioration of the product due to oxidation can be prevented.
- such a washing operation is performed using an alkaline It is performed by rinsing the solid content with a medium such as dewatering, and the number of times is appropriately set, but it is preferable that the number of times is about 1 to 8 times.
- the yeast-derived dalcan produced in this manner has high purity, as described above, and also advantageously suppresses or prevents the generation of oxidizing off-flavors and coloring due to oxidation. ing.
- the degradation of gnolecan itself is suppressed, and it is considered to be a long-chain glucan that has good effects such as improving immunity.
- yeast-derived dalcan ( ⁇ -dalcan) produced according to the present invention is advantageously used as a health food, a pharmaceutical or the like, like the conventional / 3-glucan.
- Electrolyzed water was produced from the tap water in Matsue City using an electrolyzed water generator (HOX-40A) manufactured by Hoshizaki Electric Co., Ltd.
- HOX-40A electrolyzed water generator
- the electrolysis strength of such a device 3 to 4 (ampere) and the flow rate: 3 to 4 LZmin were adopted.
- the acid of the obtained electrolyzed water The redox potential was about +580 mV for acidic electrolyzed water and about 1700 mV for Alkyrie electrolyzed water.
- the yeast cells were disrupted by the bead cell disruption method. That is, first, 0.05 g of the dried yeast was weighed out and stored in a tube for cell disruption. Next, 0.5 ml of the medium shown in Table 1 was added to each tube to adjust the concentration to 1 Ow / v%. Thereafter, about 1 teaspoon of beads for cell disruption is introduced into each tube, and the tube is attached to Beads Homogenizer Model BC-20 (supplier: Central Science Trading Co., Ltd.). The cell wall of the yeast cells was broken by rotating the rotating shaft at a rotating speed of 2500 rpm for 3 minutes.
- the incubator was set at 50 ° C, and among the No. 1 to 13 yeasts that had been subjected to the cell disruption treatment, the No. 4 to 7 and No. 10 to 13 yeasts, together with the tubes, as they were, Autolysis was performed by placing in an incubator and holding for 24 or 48 hours as shown in Table 1 below.
- protease M manufactured by Amano Enzam Co., Ltd.
- Proleather FG-F manufactured by Amano Enzaim Co., Ltd.
- the enzymes were added immediately after the autolysis and the enzyme treatment was performed.
- the degree of gel staining (the degree of blue intensity) was evaluated on a scale of “10”, and the results are shown in Table 1 and FIG. 1 below. The darker the color, the greater the number of “+ j” marks, indicating poorer protein digestibility (degradation rate).
- j8-glucan was produced using the self-treatment conditions and enzyme treatment conditions of No. 13 showing the best results in Experimental Example 1 above. That is, first, 50 g was placed in 500 ml of alkaline electrolyzed water (pH 10.0), and the yeast cells were crushed using a pole mill. Next, the crushed yeast was kept in a 50 ° C incubator for 48 hours to perform autolysis, and then a basic protease (0.5% of the weight of the yeast cells) was weighed. Enzyme treatment was performed by adding Proleather FG-F) and maintaining the mixture in an 11 warmer at 60 ° C for 4 hours.
- the enzyme in the alkaline electrolyzed water was inactivated by performing a heat treatment for 10 minutes using boiling water, followed by centrifugation to remove the supernatant.
- 50 Oml of alkaline electrolyzed water (Hl 0.0) was added to suspend the suspension, and the suspension was centrifuged.The washing operation to remove the supernatant was repeated three times.
- 500 ml of distilled water was added to suspend, and then centrifugation was performed to remove the supernatant. Then, an appropriate amount of distilled water was added to the obtained precipitate, transferred to another container, and freeze-dried to produce yeast-derived 3-glucan.
- FIG. 2 (a) shows a photograph of -3-dalcan extracted from yeast cells as described above
- FIG. 2 (b) shows a photograph of a commercially available j3-glucan for comparison. )).
- the 3-glucan (obtained) was analyzed by Fourier transform infrared analysis (FTIR), and the obtained chart is shown in Fig. 3 (a).
- Fig. 3 (b) shows a chart of the products (A: 0-1, 3-glucan, B: 3-1, 6-glucan, C: brewer's yeast extracted glucan, D: baker's yeast cell wall).
- P. Thanardkit, P. Khunrae, M. Suphantharika and C. Verduyn Glucan from spent brewer 's yeast: preparation, analysis and use as a potential immunostimulant in shrimp feed.World Journal of Microbiology & Biotechnology, Vol. 18, 527-539, 2002).
- glucans decompose lipids and proteins by hydrolysis using strong alcohols and acids, and coloration and oxidative odors are caused by oxidation of lipids.
- the produced J3-glucan was pure white and had no off-flavor. This is due to the fact that the reducing power of the alkaline electrolyzed water was applied to prevent the fatty acid / glucan contained in the yeast from being oxidized, and that the reduced bleaching action of the alkaline electrolyzed water was exerted. It is inferred. - In Fig. 3 (a) and Fig.
- the frame and the frame are the wavelength range where the characteristic waveform of 3-glucan appears, and the FT IR spectrum of the obtained glucan Compared to the standard FTIR spectrum, the resulting dalcan was found to be a mixture with ⁇ -1,6-glucan mainly containing ⁇ -1,3-glucan from its waveform. I understand. Furthermore, since there is no extra peak, it is inferred that the purity is considerably high. The yield of glucan extracted from yeast was calculated to be about 5%.
- the dried yeast was weighed out in an amount of 0.05 g and stored in a tube for cell disruption. Then, to each of the tubes, 0.5 ml of alkaline electrolyzed water (pH 9.95) was added, and an amount of alkaline protease (Proleather FG-F) corresponding to the ratio shown in Table 2 below was added. ) Were added respectively. Thereafter, about 1 teaspoon of beads for cell disruption was placed in each tube, and the cell wall of the yeast cells was disrupted in the same manner as in Experimental Example 1.
- the yeast of No.l 4-25 subjected to the cell disruption treatment is maintained at 55 ° C, which is close to the optimum temperature of the added enzyme, for the time shown in Table 2 below (0, 2, 4 or 8 hours).
- the yeast was subjected to self-digestion treatment with intracellular enzymes and enzyme treatment with added enzymes.
- the amount of the enzyme added is 0.5 parts by weight based on 100 parts by weight of yeast cells).
- the protein of the No. 17 sample in which the enzyme concentration is 0.5% and the treatment time is 8 hours is most degraded. I understand.
- the digestibility of the protein was low, but it was “++” in 8 hours. For this reason, if the treatment time is lengthened a little more, it seems that the digestibility equivalent to that of No. 13 can be obtained. Therefore, by simultaneously performing the autolysis process with the enzyme in the yeast cell and the enzyme treatment with the added enzyme, the protein in the yeast cell can be removed in a shorter time, thereby shortening the glucan production time. It can be considered that Experimental example 4
- the dried yeast was weighed out in an amount of 0.05 g and stored in a tube for cell disruption. Then, to each of the tubes, alkaline electrolyzed water (pH 9.72) was added in an amount of 0.5 ml each. Then, in each tube, add about 1 teaspoon of fine The cells for disrupting the yeast cells were introduced, and the cell wall of the yeast cells was disrupted in the same manner as in Experimental Example 1.
- Samples Nos. 26 and 27 that had been subjected to the cell disruption treatment were heated at 95 ° C. for 5 minutes to inactivate yeast intracellular enzymes. After that, centrifugation was performed at 13,000 rpm for 5 minutes to remove the supernatant, and then 0.5 ml of alkaline electrolyzed water (pH 9, 72) was added, followed by thorough stirring. .
- the No. 27 sample was further supplemented with an alkaline protease (Proleather FG-F) in an amount equivalent to 0.5% of the weight of the yeast cells.
- the enzyme treatment with the added enzyme was carried out by holding at 55 near the optimum temperature of the enzyme for 4 hours.
- the amount of the enzyme added is 0.5 parts by weight with respect to 100 parts by weight of yeast cells).
- No. 26 which does not perform self-digestion treatment or enzyme treatment even with alkaline electrolyzed water, shows that no protein is digested at all. I understand.
- the dried yeast was weighed out in an amount of 0.05 g and stored in a tube for cell disruption. Then, to each of the tubes, 0.5 ml of alkaline electrolyzed water (pH 9.95) was added. After that, about 1 teaspoon of beads for cell disruption was introduced into each tube, and the yeast cell walls were disrupted in the same manner as in Experimental Example 1.
- each sample was centrifuged at a rotation speed of 13, OOO prm for 5 minutes, the supernatant was removed, and 0.5 ml of alkaline electrolyzed water (pH 9.72) was newly added.
- the yeast was washed by vigorous stirring.
- samples No. 30 to 41 were further added with an alkaline protease (Proleather FG-F) in an amount corresponding to the ratio shown in Table 4 below.
- an alkaline protease Proleather FG-F
- the yeast is autolyzed by intracellular enzymes, Was carried out.
- the amount of addition is indicated when the weight of yeast cells is 100% (for example, when the amount is 0.5%, the amount of enzyme added is 0.5 parts by weight with respect to 100 parts by weight of yeast cells).
- yeast No. 28 was not washed and yeast No. 29 was washed, No. 29 was washed.
- Low in protein This is thought to be because some of the protein dissolved in the alkaline electrolyzed water was washed away.
- No. 30 to 41 subjected to vigorous cleaning treatment with No. 14 to 25 of Experimental Example 3 not subjected to cleaning treatment, an extreme difference was found between the two. It doesn't seem to be.
- alkaline electrolyzed water has a function of dissolving a small amount of protein and removing impurities such as fat, it is considered that the washing treatment is effective.
Abstract
Description
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Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
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AT04710983T ATE426037T1 (de) | 2004-02-13 | 2004-02-13 | Verfahren zur herstellung von aus hefe stammendem glucan |
EP04710983A EP1721990B1 (en) | 2004-02-13 | 2004-02-13 | Process for producing yeast-derived glucan |
DE602004020117T DE602004020117D1 (de) | 2004-02-13 | 2004-02-13 | Verfahren zur herstellung von aus hefe stammendem glucan |
PCT/JP2004/001592 WO2005078114A1 (ja) | 2004-02-13 | 2004-02-13 | 酵母由来グルカンの製造方法 |
JP2005517854A JP4416739B2 (ja) | 2004-02-13 | 2004-02-13 | 酵母由来グルカンの製造方法 |
US11/496,741 US7745181B2 (en) | 2004-02-13 | 2006-07-31 | Process for producing yeast-derived glucan |
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PCT/JP2004/001592 WO2005078114A1 (ja) | 2004-02-13 | 2004-02-13 | 酵母由来グルカンの製造方法 |
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US11/496,741 Continuation US7745181B2 (en) | 2004-02-13 | 2006-07-31 | Process for producing yeast-derived glucan |
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AT (1) | ATE426037T1 (ja) |
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Cited By (3)
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JP2008541700A (ja) * | 2005-05-05 | 2008-11-27 | センシエント フレイバーズ インコーポレーテッド | βグルカン及びマンナンの製造 |
JP2016094393A (ja) * | 2014-10-15 | 2016-05-26 | グリーマ株式会社 | 毛髪の調整方法 |
WO2023074808A1 (ja) * | 2021-10-28 | 2023-05-04 | 三菱商事ライフサイエンス株式会社 | 肌触りが良い酵母抽出物 |
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CA2655414C (en) * | 2006-06-15 | 2019-04-23 | Biopolymer Engineering, Inc. Dba Biothera, Inc. | Glucan preparations |
RU2499836C1 (ru) * | 2012-04-27 | 2013-11-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Калужский государственный университет им. К.Э. Циолковского" | Способ получения глюкан-хитозанового комплекса из дрожжевой биомассы отходов пивоваренного производства |
CN108611385A (zh) * | 2016-12-12 | 2018-10-02 | 安琪酵母股份有限公司 | 水溶性酵母β-葡聚糖及其制备方法和应用 |
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JP2000166585A (ja) * | 1998-12-03 | 2000-06-20 | Canon Inc | 機能水を用いる微生物からの高分子微粒子の分離方法 |
JP2003000197A (ja) * | 2001-06-22 | 2003-01-07 | Morinaga & Co Ltd | 酵母由来多糖類含有組成物及びその製造方法 |
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NO300692B1 (no) | 1994-04-29 | 1997-07-07 | Biotec Mackzymal As | Solubilisert forgrenet ß-1,3-glukan og anvendelse derav samt anvendelse av usolubilisert forgrenet ß-1,3-glukan |
JPH11500159A (ja) | 1995-02-13 | 1999-01-06 | アビオン ベタイリグングス−ウント フェルワルツングスゲゼルシャフト エムベーハー | キトサン−グルカン複合体の調製方法、該複合体から調製可能な組成物および該複合体の使用 |
AUPN398295A0 (en) | 1995-07-05 | 1995-07-27 | Carlton And United Breweries Limited | Chemical compounds and processes for their production |
JP3687194B2 (ja) | 1996-06-06 | 2005-08-24 | 味の素株式会社 | 水不溶性グルカンの精製方法 |
JP2002209598A (ja) | 2001-01-15 | 2002-07-30 | Kirin Brewery Co Ltd | 酵母由来可溶性多糖 |
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- 2004-02-13 JP JP2005517854A patent/JP4416739B2/ja not_active Expired - Lifetime
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JP2000166585A (ja) * | 1998-12-03 | 2000-06-20 | Canon Inc | 機能水を用いる微生物からの高分子微粒子の分離方法 |
JP2003000197A (ja) * | 2001-06-22 | 2003-01-07 | Morinaga & Co Ltd | 酵母由来多糖類含有組成物及びその製造方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2008541700A (ja) * | 2005-05-05 | 2008-11-27 | センシエント フレイバーズ インコーポレーテッド | βグルカン及びマンナンの製造 |
JP2016094393A (ja) * | 2014-10-15 | 2016-05-26 | グリーマ株式会社 | 毛髪の調整方法 |
WO2023074808A1 (ja) * | 2021-10-28 | 2023-05-04 | 三菱商事ライフサイエンス株式会社 | 肌触りが良い酵母抽出物 |
Also Published As
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JP4416739B2 (ja) | 2010-02-17 |
EP1721990B1 (en) | 2009-03-18 |
EP1721990A4 (en) | 2008-04-09 |
ATE426037T1 (de) | 2009-04-15 |
US7745181B2 (en) | 2010-06-29 |
JPWO2005078114A1 (ja) | 2007-08-30 |
EP1721990A1 (en) | 2006-11-15 |
US20070004013A1 (en) | 2007-01-04 |
DE602004020117D1 (de) | 2009-04-30 |
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