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Process for producing food containing gamma-aminobutyric acid and yeast having high ability to produce gamma-aminobutyric acid

An aminobutyric acid and yeast technology, which is applied in the directions of microorganism-based methods, methods using fungi, biochemical equipment and methods, etc., can solve the problem that the effect of γ-aminobutyric acid cannot be obtained and the γ-aminobutyric acid cannot be produced in large quantities. , not suitable for large-scale production in factories, etc.

Inactive Publication Date: 2008-01-09
NICHIREI FOODSKK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It cannot be expected to play a more comprehensive functional role
In addition, in the method of producing γ-aminobutyric acid by microbial treatment with yeast, Aspergillus, etc., for example, if the yeast used is not treated with acetone and dried beforehand, the desired γ-aminobutyric acid cannot be obtained. acid generation effect
As a result, the processing steps are complicated, it is not suitable for large-scale production in factories, and the cost increases
Even if the yeast used has been treated with acetone in advance, the yeast added to the reaction solution (based on dry matter) does not reach a high concentration of about 30% to 40% relative to the total amount of the reaction solution, and cannot produce a large amount of γ-amino butyric acid, thus, these methods still lack practical

Method used

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  • Process for producing food containing gamma-aminobutyric acid and yeast having high ability to produce gamma-aminobutyric acid
  • Process for producing food containing gamma-aminobutyric acid and yeast having high ability to produce gamma-aminobutyric acid

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Embodiment

[0065] Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

reference example 1

[0067] Pichia anomaly MR-1 is a marine yeast isolated from the seawater of Hachinohe, Japan by the following procedure.

[0068] [separated from sea water]

[0069] First, about 50 liters of seawater at a depth of 5 meters is collected from a ship on the Hachinohe Sea, about 15 kilometers from the coast of Aomori, with a sterile water collector. Transport seawater at refrigerated temperatures. On the next day, seawater was filtered through a sterile filter (pore size: 0.45 μm). The microbial cells retained on the filter membrane were suspended in 15ml of sterile water, and used as the bacterial cell samples collected from seawater in subsequent experiments.

[0070] Take 200 μl each time from the above-mentioned collected bacterial sample (15ml), and spread it on the YPD agar medium (glucose 2%, peptone 2%, yeast extract powder 1%, chlorinated Sodium 3%, agar 2% and chloramphenicol 0.01%), cultured at 25°C for 5 days. Bacteria were collected from yeast-like colonies grown ...

reference example 2

[0106] [Reconstitution of preserved strains]

[0107] Thaw MR-1 strains stored in a frozen or lyophilized state at room temperature. After collecting the bacteria with a platinum ring, disperse the bacteria in about 1ml of sterile water, then draw a line and inoculate them on YPD agar medium, and culture them at 25°C for 5 days. MR-1 cells are obtained in the form of milky white round colonies on the culture medium. The bacterium can be directly used for pre-cultivation as follows. In addition, as long as the bacterial strain on the agar medium is stored under refrigeration at 5° C. to 10° C. for no more than 2 months, it can be used for preculture and the like.

[0108] [pre-culture]

[0109] After the bacterial cells were collected from the colonies of the agar medium, the bacterial cells were inoculated into sterile YPD liquid medium (200 ml) in a Erlenmeyer flask, and cultured with shaking at 25° C. for 2 to 3 days. During the cultivation period, 1 ml of the culture so...

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Abstract

A means of easily mass-producing aminobutyric acid with a microorganism. It is a process for the production of a aminobutyric-acid-containing food, characterized by causing either a yeast having the ability to produce aminobutyric acid through a fermentation reaction in the presence of a sugar or sugar metabolism intermediate or a product of a treatment of the yeast to act on a sugar or sugar metabolism intermediate or on both a sugar or sugar metabolism intermediate and a glutamic acid or salt thereof.

Description

technical field [0001] The present invention relates to a method for producing food containing γ-aminobutyric acid, and a yeast having a high production capacity of γ-aminobutyric acid used therein. Background technique [0002] γ-aminobutyric acid (γ-aminobutyric acid, sometimes abbreviated as GABA in this specification), is a non-protein amino acid widely distributed in nature. As a food ingredient, GABA is found in trace amounts in various grains, vegetables, fruits and mushrooms. In addition, γ-aminobutyric acid is also present in the brain and spinal cord of animals, and it is known to be a representative inhibitory neurotransmitter in the central nervous system of mammals. [0003] γ-aminobutyric acid has a wide range of physiological functions, such as the above-mentioned action as a neurotransmitter, antihypertensive action, calming action, activation of kidney function, improvement of liver function, action of inhibiting obesity, and action of promoting alcohol met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L1/28C12N1/16C12P13/00C12R1/84
CPCC12P13/005A23V2002/00C12R1/84A23L1/3051A23L1/3018A23L33/145A23L33/175C12N1/165C12R2001/84A23V2250/038
Inventor 郭晓风萩原俊彦
Owner NICHIREI FOODSKK