Yeast, yeast extract containing gamma-glu-abu, and a method for producing the same

a technology of gamma-glu-abu and yeast extract, which is applied in the direction of ligases, food preparations, transferases, etc., can solve the problems of inability to determine the amount of peptides contained in the broth, inability to effectively produce these compounds using microorganisms, and inability to synthesize abu. yeasts

Inactive Publication Date: 2013-10-24
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0031]An object of the present invention is to provide a yeast extract having a kokumi-imparting effect of initial taste-imparting type, and a method for producing it.

Problems solved by technology

However, research about producing these compounds effectively using microorganisms has not been positively performed to date, partially because they are by-products.
However, these were found as a result of separation with various columns, and the amounts of these peptides contained in the broth were not determined.
Furthermore, although Abu can be used as a substrate in an in vitro enzymatic reaction, any Abu synthetic pathway is not known for yeasts.
As a result, it was quite more difficult to routinely eat the magnesium-enriched foodstuffs containing inorganic magnesium salt as compared to foodstuffs containing naturally occurring magnesium.
According to this reference, although zinc contributes to improvement of taste disorder and generative function, etc., zinc is still not taken in sufficient amounts.
However, unlike minerals, which are essential nutrients, the ability of yeast to uptake an amino acid or a peptide is strictly controlled, and simply applying the technique for incorporating minerals into yeast to the techniques for uptake of amino acid or peptides was considered to be difficult.

Method used

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  • Yeast, yeast extract containing gamma-glu-abu, and a method for producing the same
  • Yeast, yeast extract containing gamma-glu-abu, and a method for producing the same
  • Yeast, yeast extract containing gamma-glu-abu, and a method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

reference example 1

Evaluation of Kokumi-Imparting Activity of γ-Glu-Abu

[0113]Degree of kokumi-imparting activity of γ-Glu-Abu was investigated through a quantitative organoleptic evaluation test.

[0114]The quantitative organoleptic evaluation test was carried out as follows. Strength of the kokumi-imparting activity of a test compound was measured by using a mixture containing the test compound at 0.001 to 0.5 g / dl in distilled water containing sodium glutamate (0.05 g / dl), inosine monophosphate (0.05 g / dl), and sodium chloride (0.5 g / dl). A sample of the distilled water containing sodium glutamate, inosine monophosphate, and sodium chloride to which any test compound was not added was used as a no addition control. Samples that became acidic relative to the no addition control after dissolution of the test compound were used after pH of them was adjusted with NaOH to be within the range of ±0.2 from that of the no addition control.

[0115]The test was performed with organoleptic scores of 0 for the cont...

example 1

Detection of Abu, γ-Glu-Abu and γ-Glu-Abu-Gly in Various Yeast Extracts

[0119]Abu, γ-Glu-Abu and γ-Glu-Abu-Gly contents in various yeast extracts were measured by fluorescence derivatization of the compounds with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC), and detection by LC-MS / MS according to the method described below. Specifically, to 2.5 μL of a sample diluted to an appropriate concentration, or 2.5 μL each of standard solutions containing 1 μM Abu, γ-Glu-Abu or γ-Glu-Abu-Gly, 2.5 μL of Milli-Q water, 5 μL of a 5 μM internal standard substance solution (3-methyl-His-d2 (Sigma) or Gly-d2 (Sigma), both are labeled with stable isotope), and 30 μL of a borate buffer (attached to AccQ-Fluor (registered trademark) Reagent Kit, Nihon Waters) were added. To each mixture, 10 μL of an AQC reagent solution (prepared by dissolving the reagent powder of the aforementioned reagent kit in 1 mL of acetonitrile) was added. This mixture was heated at 55° C. for 10 minutes, and then 100...

example 2

Measurement of γ-Glu-Abu Content in Various Commercially Available Yeast Extracts

[0126]γ-Glu-Abu contents in various commercially available yeast extracts (based on dry weight of the yeast extracts) were measured by using the method of Example 1. GSH contents were also measured in a conventional manner. The results are shown in Table 4.

TABLE 4γ-Glu-Abuγ-Glu-Abu-GlyGSHγ-Glu-Abu / GSHBrand A109 ppm348 ppm 1461 ppm0.075Brand B 15 ppm 50 ppm 186 ppm0.080Brand C 95 ppm440 ppm 874 ppm0.108Brand D424 ppm249 ppm11478 ppm0.037Brand E920 ppm316 ppm66521 ppm0.014

[0127]As shown in Table 4, the γ-Glu-Abu contents in various yeast extracts were in the range of 15 to 920 ppm. Further, the γ-Glu-Abu / GSH ratio was not constant, and in particular, there was observed a tendency that the ratio was more decreased in a yeast extract having a higher GSH content. It is considered that this is because GSH1 and GSH2 responsible for the GSH biosynthetic pathway can recognize Abu and γ-Glu-Abu as a substrate, bu...

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Abstract

A yeast extract containing 0.2% or more of γ-Glu-Abu based on dry weight of the yeast extract is produced by culturing a yeast, such as Saccharomyces cervisiae or Candida utilis, in a medium containing a compound selected from Abu (L-2-aminobutyric acid) and γ-Glu-Abu (L-γ-glutamyl-L-2-aminobutyric acid), and preparing a yeast extract from the obtained cells.

Description

TECHNICAL FIELD[0001]The present invention relates to a yeast and yeast extract containing γ-Glu-Abu (L-γ-glutamyl-L-2-aminobutyric acid), as well as a method for producing the same. The yeast extract of the present invention is useful in the field of foodstuffs such as seasonings and health foods.BACKGROUND ART[0002]Yeast extracts have a function of imparting atsumi (thickness), umami, etc. to foodstuffs, and have been widely used as seasonings in the field of foodstuffs. Especially, glutathione (henceforth also referred to as “GSH”), which is a tripeptide consisting of glutamic acid, cysteine and glycine, is known to impart kokumi to foodstuffs (Non-patent documents 1 and 2), and seasonings containing GSH have been developed.[0003]Meanwhile, although the calcium sensing receptor (CaSR), which is a G-protein classified into the class C, has been reported to respond to GSH (Non-patent document 3), the physiological significance thereof has not been clarified. Moreover, this CaSR is ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/28C12P13/14A23L27/10A23L27/22A23L27/24
CPCA23L1/28C12P13/14A23L5/00A23L27/22A23L27/24A23L31/00A23L31/15A23L33/14A23L33/145C12N1/18C12N9/1096C12N9/93C12N15/81C12P13/04C12Y203/02002C12Y603/02002C12Y603/02003A23V2002/00
Inventor NISHIUCHI, HIROAKIMORITA, MISATOHOSHINO, WATARUYAMAZAKI, JUNKOITO, TAKAYUKIYAMAGISHI, KAZUO
Owner AJINOMOTO CO INC
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