Production of Seaweed Flavor by using Marine Biotechnology

利用海洋生物技术生产海藻香精

• 批准号: 02556025
• 负责人: KAJIWARA Tadahiko
• 金额: $ 1.66万
• 依托单位: Yamaguchi University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Developmental Scientific Research (B)
• 财政年份: 1990
• 资助国家: 日本
• 起止时间: 1990 至 1991
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-02556025/
• 关键词: immobilized cells; flavor; biogenesis; production; culture; protoplasts; volatile compounds; algae; 培養細胞; 固定化細胞; アルデヒド; 多糖; 再生; アナアオサ

Production of seaweed flavor by usii-Ig immobilized living cells was studied.(1)Protoplasts were isolated from thalli of Ulva pervsal using a mixed enzyme solution. A Percoll/mannitol discontinuous density gradient separation of the heterogeneous protoplasts led to a selection of cell lines with high production of seaweed flavor.(2)The cells that regenerated from protoplasts were immobilized by polymer matrices such as alginate.(3)Higher production by addition of synthetic fatty acids.(4)The best reaction condition (culture medium composition, PH, temperature-, substrate concentration) ; for high production of the flavor was found.,(5)Typical bioflavor compounds produced from the immobilized living cells were found to be long chain aldehydes, which gave a typical seaweed odor.(6) In the course of this investigation, a possible production of dictyopterenes using reproductive, cells which have ocean reminicei-it and act as pheromones. of algae., was suggested.

对USII-Ig固定化活细胞生产海藻香精进行了研究。(1)用混合酶液分离石榴菌体原生质体。用Percoll/甘露醇不连续密度梯度分离异质原生质体，筛选出高产海藻风味的细胞系.(2)用海藻酸盐等聚合物基质固定化原生质体再生细胞.(3)添加合成脂肪酸提高产量.(4)最佳反应条件(培养基组成、PH值、温度、底物浓度)；(5)固定化活细胞产生的典型生物风味化合物为长链醛类化合物，具有典型的海藻气味。(6)在本研究过程中，利用具有海洋联想功能和信息素作用的生殖细胞可能产生双茂铁烯。提出了藻类。

项目成果

T. Kajiwara, K. Matsui, A. Hatanaka: "Volatile Compounds from Japanese algae." ACS Symp. Ser.(1992)

T. Kajiwara、K. Matsui、A. Hatanaka：“日本藻类的挥发性化合物”。

T.Kajiwara,K.Matsui,T.Kawai: "Distribution of long chain aldehyde-forming activity from fatty acids and changes in its activity with growth in marine algae." Phytochemistry. 31. (1992)

T.Kajiwara、K.Matsui、T.Kawai：“脂肪酸形成长链醛的活性的分布及其活性随海藻生长的变化。”

T. Fujimura, T. Kawai, T. Kajiwara: "Long-Chain Aldehyde Production in Thalli Culture of the Marine Green Alga Ulva pertusa." Phytochemistry. 29-3. 745-747 (1990)

T. Fujimura、T. Kawai、T. Kajiwara：“海洋绿藻石莼培养中的长链醛生产”。

T.Kajiwara,M.kashibe,K.Matsui,A.Hatanaka: "Enzymatic Formation of (2R)-Hydroxy-and 2-oxo-Hexadecanoic acid in Ulva Pertusa and Porphyra sp." Phytochemistry. 30-1. 193-195 (1991)

T.Kajiwara、M.kashibe、K.Matsui、A.Hatanaka：“石莼和紫菜中 (2R)-羟基-和 2-氧代-十六烷酸的酶促形成”。

梶原 忠彦,松井 健二,川合 哲夫: "Distribution of long chain aldehyde-forming activity from fatty acids and changes in its activity with growth in marine algae." Phytochemistry. 31. (1992)

Tadahiko Kajiwara、Kenji Matsui、Tetsuo Kawai：“脂肪酸形成长链醛的活性的分布及其活性随海洋藻类生长的变化。”31。（1992）