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

由于血栓形成是日本和西方世界的主要死亡原因，因此需要寻找凝血酶抑制剂和纤维蛋白溶解剂。发酵食品具有预防血栓形成和纤溶活性等生理活性。一般来说，将碳水化合物转化为乙醇需要酵母在乙醇生产过程中产生酒精脱氢酶的作用，因此酿酒酵母传统上被用于制造葡萄酒、啤酒和清酒等酒精饮料。然而，在目前的研究中，酒精饮料仅使用蘑菇（担子菌）生产，因为它们也具有酒精脱氢酶活性。蘑菇在有氧和厌氧条件下都能产生酒精，而酿酒酵母在有氧条件下不能产生酒精。因此，蘑菇的酒精发酵既依赖于EMP途径，也依赖于ED途径，而酿酒酵母只使用EMP途径。此外，在清酒生产过程中，更多的碳水化合物（大米）转化为可发酵糖是由一种真菌a.m oryzae产生的淀粉酶的作用完成的，s.m erevisiae（酒精脱氢酶）和a.m oryzae（淀粉酶）已被用于制作清酒。在本研究中，清酒仅使用蘑菇生产，因为蘑菇具有酒精脱氢酶和淀粉酶活性。这些由蘑菇制成的酒精饮料含有β- d -葡聚糖，已知它具有预防癌症的作用，而且它们还显示出预防血栓形成的活性（抗凝活性）和纤维蛋白溶解活性。因此，用蘑菇制成的酒精饮料似乎是一种功能性食物来源，有望对癌症和血栓形成有预防作用。此外，乳酸菌，特别是乳酸菌和链球菌属，长期以来一直被用于制作奶酪，因为它们是有效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，我们发现一些蘑菇，包括裂叶菌，含有乳酸脱氢酶和一种凝乳酶。因此，我们用S. commune制作了一种类似奶酪的食物，期望它的食用有助于抑制癌症和血栓形成，以及其他健康益处。味噌是日本传统的发酵食品，由于a.m oryzae， Pediococcus halophilus和Saccharomyces rouxii分别具有产生淀粉酶和蛋白酶，乳酸脱氢酶和酒精脱氢酶的强大能力，故用于制作味噌。近年来，我们发现一些蘑菇还具有淀粉酶、蛋白酶、乳酸脱氢酶和酒精脱氢酶。我们用蘑菇制作了一种味噌类食品，因为我们假设这种味噌可能具有预防血栓和癌症的作用，以及其他健康益处（保健食品和功能食品）。因此，利用不同的发酵微生物，如蘑菇，可以促进具有吸引人的功能特性的新型发酵食品的开发。少

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