Screening of physiological active substance of fermented food and development of health functional food

发酵食品生理活性物质筛选及保健功能食品开发

• 批准号: 13680172
• 负责人: OKAMURA Tokumitsu
• 金额: $ 2.56万
• 依托单位: Mukogawa Women's University Junior College Division
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2004
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13680172/
• 关键词: fermented food; physiological activity; health food; functional food; basidiomycetes; mushroom; anti-coagulative activity; fibrinolytic activity; 微生物; 抗トロンビン活性物質; 線溶酵素

With thrombosis a major cause of death in Japan and Western world, thrombin-inhibitory agents and fibrinolytic agents are sought. Fermented foods showed physiological activity such as thrombosis-preventing activity and fibrinolytic activity.In general, the conversion of carbohydrate into ethanol requires the action of alcohol dehydrogenase produced by the yeast S.cerevisiae during ethanol production, and therefore S.cerevisiae has traditionally been used to make alcoholic beverages such as wine, beer and sake. However, in the present study, alcoholic beverages were produced using only mushrooms (basidiomycetes) because they also have alcohol dehydrogenase activity. Mushroom produced alcohol in both the aerobic and anaerobic conditions, although S.cerevisiae cannot achieve this in the aerobic condition. It therefore seems that alcohol fermentation by mushrooms depended on both the EMP pathway and ED pathway, while only the EMP pathway is used by S.cerevisiae. Furthermore, the conversion … More of carbohydrate (rice) into fermentable sugars is performed by the action of amylases produced by a fungus, A.oryzae, during sake production, and S.cerevisiae (alcohol dehydrogenase) and A.oryzae (amylase) have been used to make sake. In this research, sake was produced using only mushrooms because they have both alcohol dehydrogenase and amylase activity. These alcoholic beverages produced by mushrooms contained β-D-glucan, which is known to have preventive effects against cancer, and they also showed thrombosis-preventing activity (anti-coagulative activity) and fibrinolytic activity. Thus, alcohol beverages made using mushrooms seem to be a functional food source which can be expected to have preventive effects against cancer and thrombosis. Furthermore, lactic acid bacteria, particularly Lactobacillus and Streptococcus genera, have long been used in making cheese since they are potent lactate dehydrogenase producers. A milk-clotting enzyme is also necessary to make cheese. Recently, we discovered that some mushrooms, including Schizophyllum commune, possess lactate dehydrogenase and a milk-clotting enzyme. We therefore produced a cheese-like food with S. commune in anticipation that its consumption could help to inhibit cancer and thrombosis, as well as having other health benefits. Miso is traditional fermented food in Japan, and A.oryzae, Pediococcus halophilus and Saccharomyces rouxii are used to make miso because they have a potent ability to produce amylase and protease, lactate dehydrogenase, and alcohol dehydrogenase, respectively. Recently, we have discovered that some mushrooms also possess amylase, protease, lactate dehydrogenase and alcohol dehydrogenase. We produced a miso-like food with mushrooms because we hypothesized that this miso may have a preventative effect against thrombosis and cancer, as well as other health benefits (health food and functional food).Therefore, utilization of different fermentative microorganisms such as mushrooms could fuel the development of new fermented foods that have attractive functional properties. Less

血栓形成是日本和西方世界的主要死亡原因，凝血酶抑制剂和纤溶剂被寻求。发酵食品具有防止血栓形成和纤溶活性等生理活性，一般情况下，碳水化合物转化为乙醇需要酿酒酵母在酒精生产过程中产生的酒精脱氢酶的作用，因此酿酒酵母传统上被用于酿造葡萄酒、啤酒和清酒等酒精饮料。然而，在目前的研究中，酒精饮料只使用蘑菇(担子菌)生产，因为它们也有酒精脱氢酶活性。蘑菇在好氧和厌氧条件下都能产生酒精，尽管酿酒酵母在好氧条件下不能做到这一点。由此可见，蘑菇的酒精发酵依赖于EMP途径和ED途径，而酿酒酵母只利用EMP途径。此外，转换…在清酒生产过程中，更多的碳水化合物(大米)转化为可发酵的糖是由一种名为A.oryzae的真菌产生的淀粉酶作用完成的，酿酒酵母(酒精脱氢酶)和A.oryzae(淀粉酶)已被用于酿造清酒。在这项研究中，清酒只使用蘑菇生产，因为它们同时具有酒精脱氢酶和淀粉酶活性。这些由蘑菇生产的酒精饮料含有已知的抗癌作用的β-D-葡聚糖，它们还具有预防血栓形成的活性(抗凝活性)和纤溶活性。因此，用蘑菇制成的酒精饮料似乎是一种功能性食物来源，可以预期具有预防癌症和血栓形成的作用。此外，乳酸菌，特别是乳杆菌和链球菌属，长期以来一直被用于制作奶酪，因为它们是强有力的乳酸脱氢酶生产者。一种凝乳酶也是制作奶酪所必需的。最近，我们发现包括裂褶菌在内的一些蘑菇中含有乳酸脱氢酶和一种凝乳酶。因此，我们与S.Comme一起生产了一种奶酪类食品，以期它的食用可以帮助抑制癌症和血栓形成，以及其他健康益处。酱油是日本传统的发酵食品，米曲霉、嗜盐小球菌和鲁氏酵母菌分别具有较强的产生淀粉酶和蛋白酶、乳酸脱氢酶和酒精脱氢酶的能力，因此被用来制作酱油。最近，我们发现一些蘑菇还含有淀粉酶、蛋白酶、乳酸脱氢酶和酒精脱氢酶。我们生产了一种蘑菇味增类食品，因为我们假设这种味增可能具有预防血栓和癌症的作用，以及其他健康益处(健康食品和功能食品)。因此，利用不同的发酵微生物，如蘑菇，可以推动具有诱人功能特性的新发酵食品的开发。较少

项目成果

きのこで発酵した健康・機能性アルコール飲料

健康功能性蘑菇发酵酒精饮料

• 发表时间: 2003
• 期刊: 生物工学会誌 81
• 作者: 松井(岡村)徳光

きのこの発酵で生産したアルコール飲料

蘑菇发酵生产的酒精饮料

• 发表时间: 2001
• 期刊: STEC 2
• 作者: Tokumitsu Okamura-Matsui;Tokumitsu Okamura-Matsui;松井(岡村)徳光;Tokumitsu Okamura-Matsui;Tokumitsu Okamura;松井(岡村)徳光
• 通讯作者: 松井(岡村)徳光

Discovery of alcohol dehydrogenase from mushroom and application to alcoholic beverages

蘑菇乙醇脱氢酶的发现及其在酒精饮料中的应用

• 发表时间: 2003
• 期刊: J.Mo.Catalysis B : Enzymatic 23
• 作者: Tokumitsu Okamura-Matsui

Characteristics of wine produced by mushroom fermentation

蘑菇发酵酒的特点

• 发表时间: 2001
• 期刊: Biosci.Biotechnol.Biochem. 65
• 作者: Tokumitsu Okamura-Matsui;Tokumitsu Okamura-Matsui;松井(岡村)徳光;Tokumitsu Okamura-Matsui;Tokumitsu Okamura
• 通讯作者: Tokumitsu Okamura

Tokumitsu Okamura-Matsui: "Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune"J. Biosci. Bioeng.. 92・1. 30-32 (2001)

冈村松井德光：“裂褶菌发酵生产的奶酪类食品的特性”J. Biosci. 92・1（2001）。