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Study for production of new functional food materials by fermentation of food processing by-product, unused resources, with Aspergillus species

食品加工副产物、未利用资源、曲霉菌发酵生产新型功能性食品原料的研究

基本信息

批准号：
16500532
负责人：
MIYAKE Yoshiaki
金额：
$ 2.11万
依托单位：
Tokaigakuen University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2006
项目状态：
已结题

项目摘要

Citrus peel, sesame cake, rice bran are by-products on food processing and unused resources. We examined for application to their functional food materials on purpose to use effectively them. Moreover, we fermented them with Aspergillus species (koji), which are used for Japanese brewed foods, and attempted to produce the antioxidative food materials.The flavonoids in citrus peel as niihime fruit were examined for elution property toward water and ethanol solution. They were eluted easily when the peel was soaked in hot solution. The hot alcohol solution was superior to elution of hydrophobic flavonoids. The tension degree of bread dough was improved by the addition of the citrus flavonoid as lemon flavonoid to bread making, and the specific volume of bread making was increased. From these result, the application for food of citrus flavonoid was shown.The antioxidative activity of citrus peel was shown to increase by fermentation with Aspergillus species as kuro-koji. Hesperidin in pee … More l was converted to hesperetin of its aglycone and then to 8-hydroxhesperetion, which is a potent antioxidant and attributes to increase of antioxidative activity for the fermented peel. Furthermore, phenolic glucosides having antioxidative activity and suppressive effect on the adhesion of blood vein were found from citrus peel.Sesame cake was also shown the increase of antioxidative activity by fermentation with Aspergillus species. Sesaminol triglucoside in sesame cake was converted to sesaminol and sesaminol 6-catechol, potent antioxidants, by fermentation. Furthermore, ferulic acid was shown to be converted to vanilic acid by fermentation with Aspergillus species. Rice bran was shown to increase of antioxidative activity by fermentation with Aspergillus species, and ferulic acid and vanilic acid were detected. They were speculated to be converted from γ-oryzanol in rice bran. Pryranonigrin-A, which is equivalent to ferulic acid for antioxidative activity, is produced also by fermentation of sesame cake and rice bran. It was suggested to attribute to improvement of their antioxidative activities.In this study, the functional food material having high antioxidative activity was produced by fermentation of food by-product with Aspergillus species and the effective utility of their unused resources was shown. Less

柑橘皮、芝麻饼、米糠是食品加工的副产品和未利用的资源。对其在功能性食品材料中的应用进行了探讨，以期有效地利用它们。此外，我们还利用日本酿造食品中常用的曲霉（曲）进行发酵，试图生产出抗氧化的食品原料。研究了柑桔果皮中黄酮类化合物对水和乙醇溶液的洗脱性能。当果皮在热溶液中浸泡时，它们很容易被洗掉。热乙醇溶液的洗脱效果优于疏水黄酮类化合物。在面包制作中加入柑橘类黄酮和柠檬类黄酮，可以改善面包面团的张力程度，提高面包制作的比容。由此，说明了柑橘类黄酮在食品中的应用。用黑曲曲霉等曲霉发酵柑橘果皮，可提高果皮的抗氧化活性。橘皮中的橙皮苷转化为橙皮苷元，再转化为8-羟基橙皮素，是一种有效的抗氧化剂，提高了发酵果皮的抗氧化活性。此外，从柑橘皮中还发现了具有抗氧化活性和抑制血管粘连作用的酚类糖苷。用曲霉菌发酵芝麻饼，可提高其抗氧化活性。通过发酵，将芝麻饼中的芝麻氨基三糖苷转化为强抗氧化剂芝麻氨基和芝麻氨基6-儿茶酚。此外，阿魏酸经曲霉发酵可转化为香草酸。用曲霉发酵米糠，可提高米糠的抗氧化活性，并检测出阿魏酸和香草酸。推测它们是由米糠中的γ-谷维醇转化而来。用芝麻糕和米糠发酵也能产生与阿魏酸相当的抗氧化活性的pryranonigins - a。认为其作用机制与提高其抗氧化活性有关。本研究以曲霉为原料，利用食品副产物发酵制备了具有高抗氧化活性的功能性食品材料，并对其未利用资源进行了有效利用。少

项目成果

期刊论文数量（32）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

New functional food materials produced from ferulic acid in rice and ligna in sesame by fermentation of Aspergillus spp. (kuro-koji).

以大米中的阿魏酸和芝麻中的木质素为原料，经曲霉菌发酵生产的新型功能性食品原料。

DOI：
发表时间：
2007
期刊：
Journal of the brewing society of Japan 102(4)
影响因子：
0
作者：
Miyake;Y.
通讯作者：
Y.

Antioxidative activity of the citrus peels fermented by three species of genus Aspergillus.

三种曲霉属发酵柑橘皮的抗氧化活性。

DOI：
发表时间：
2004
期刊：
Journal of the Japanese Society for Food Science and Technology, Japanese 51(3)
影响因子：
0
作者：
Miyake;Y;Fukumoto;S.;Sakaida;K.;Osawa;T.
通讯作者：
T.

Characteristics of Flavonoids in Niihime Fruit - a New Sour Citrus Fruit