Mushroom cultivation medium additive

Abstract

To provide a mushroom cultivation medium additive agent.SOLUTION: A mushroom cultivation medium additive agent contains yeast cells, and increases the content of at least one component of the following components of mushroom: (1) amino acid selected from the group consisting of ornithine, arginine, glutamic acid, asparagic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ- aminobutyric acid and ergothioneine; (2) nucleic acid selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP) and uridylic acid (UMP); (3) polyamine selected from the group consisting of spermidine, spermine and putrescine; (4) choline; and / or (5) trigonelline.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a culture medium additive for mushroom cultivation and a method for increasing the components of mushrooms.

Background Art

[0002] (1) Mushrooms Mushrooms are a common name for relatively large fruiting bodies or basidiomycetes themselves among specific fungi. In Japan, more than about 300 species are used for food, and dozens of them are artificially cultivated. Shiitake, Enoki mushroom, Shimeji mushrooms (such as Beech mushroom, Hon-Shimeji, Hata-Keshimeji, etc.), Oyster mushroom, Hime-Matsutake, Mushroom, Porcini, King oyster mushroom, Matsutake, Nameko, etc. are edible mushrooms that are very popular and are also cultivated.

[0003] Regarding the efficacy of mushrooms, antibacterial, antiviral, cholesterol-lowering, blood sugar-lowering, blood pressure-lowering, antithrombotic, inhibition of lymphocyte juvenilization, antitumor, etc. have been reported. Mushrooms mainly contain water, protein, fiber, minerals, vitamins, etc. Trace components include amino acids, nucleic acids, organic acids, sugars, β-glucan, etc., and these trace components also have a great influence on the efficacy and taste of mushrooms.

[0004] Ornithine is a kind of amino acid, one of the substances that make up the urea cycle (also called the "ornithine cycle") that converts harmful ammonia into urea, and is produced by the decomposition of arginine (Figure 1). Ornithine is not an amino acid that constitutes proteins, but as a free amino acid, it plays an important role in the living body and is known as a functional food. It has been reported that by ingesting ornithine, the urea cycle is activated and the detoxification of ammonia is enhanced. Furthermore, many physiological effects such as improvement of hepatic encephalopathy, promotion of growth hormone secretion, immunostimulation, fatigue reduction, improvement of hepatic encephalopathy, promotion of growth hormone secretion, immunostimulation, fatigue reduction, etc. have been reported.

[0005] Ornithine is known to be abundantly contained in shiitake mushrooms, bluefin tuna, cheese, flounder, adzuki beans, etc. in food, and also in many shiitake mushrooms such as buna shimeji. Furthermore, the use of ornithine-containing supplements and other health-functional foods is also progressing.

[0006] Japanese Patent Application Laid-Open No. 2014-100112 (Patent Document 1) discloses a method for producing a food composition containing ornithine, which includes culturing an edible basidiomycete in a spawn bed medium containing dried barley shochu lees, collecting the fruit body or spawn bed containing free arginine produced, and inoculating and culturing lactic acid bacteria. In the method described in this document, a large amount of free arginine accumulates in the cultured edible basidiomycete rather than using dried barley shochu lees. By subjecting this to lactic acid bacteria culture, free arginine is converted into ornithine. In the method of Patent Document 1, lactic acid bacteria culture was essential for increasing ornithine.

[0007] Before the present invention, a method for more selectively increasing components such as amino acids and nucleic acids in mushrooms, particularly highly nutritious components such as ornithine, was not known. (2) Yeast Yeast cells contain various nutritionally important components such as proteins, vitamins, minerals, nucleic acids, glutathione, and dietary fiber. Therefore, extracts and nutritional components extracted from yeast cells are used in seasonings and the like. Yeast cells after extracting yeast extract are also rich in various nutritional components, and it is necessary to study their utilization.

[0008] Yeast cells are often used as dietary supplements because they contain a lot of nutrients. They are also known to be used as a culture raw material for mushrooms. For example, Japanese Patent Application Laid-Open No. 5-284852 (Patent Document 2) describes that by using yeast after yeast extract is obtained in a cultivation medium, the cultivation days can be shortened and the mycelium concentration can be increased. In addition, Japanese Patent Application Laid-Open No. 2014-121288 (Patent Document 3) describes a flavor food characterized by being obtained by culturing or fermenting basidiomycetes using yeast residue as a medium.

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Patent Document 3

Non-Patent Documents

[0010]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0011] As a result of diligent research to find a method for more selectively increasing components such as amino acids, nucleic acids, and polyamines in mushrooms, particularly components with high nutritional value such as ornithine, the present inventors have found that adding yeast cells to a cultivation medium for mushrooms increases specific components such as amino acids, nucleic acids, and polyamines in mushrooms, and thus arrived at the present invention.

[0012] The present invention provides an additive for a mushroom cultivation medium. The present invention also provides a method for increasing specific components in mushrooms.

Means for Solving the Problem

[0013] Although not limited, the present invention includes the following aspects [Aspect 1] A medium additive for mushroom cultivation containing yeast cells, and the following components of mushrooms: (1) Amino acids selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid, and ergothioneine; (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine, and putrescine; (4) Choline; and / or (5) Trigonelline A medium additive for mushroom cultivation that increases the content of at least one of the components. [Aspect 2] The medium additive for mushroom cultivation according to Aspect 1, which increases the content of ornithine, arginine, glutamic acid, aspartic acid, glutamine, and / or ergothioneine. [Aspect 3] The medium additive for mushroom cultivation according to Aspect 1, which increases the content of guanylic acid (GMP) and / or adenylic acid (AMP). [Aspect 4] The medium additive for mushroom cultivation according to any one of Aspects 1 to 3, which increases the content of components in two or more groups among the substances (1) to (5). [Aspect 5] The medium additive for mushroom cultivation according to any one of Aspects 1 to 4, which increases the content of the at least one component to 120% or more as compared with the case where no additive is added. [Aspect 6] Furthermore, the medium additive for mushroom cultivation according to any one of Aspects 1 to 5, which increases the umami of mushrooms. [Aspect 7] The additive for mushroom cultivation medium according to any one of aspects 1-6, wherein the yeast cells are yeast cells with the internal components released outside the cells by subjecting the yeast cell bodies to heat treatment and / or enzyme treatment. [Aspect 8] The additive for mushroom cultivation medium according to any one of aspects 1-7, wherein the mushroom is selected from edible mushrooms consisting of horn of plenty, enoki mushroom, shiitake mushroom, oyster mushroom, flat mushroom, small matsutake mushroom, chestnut mushroom, white mushroom, portobello mushroom, eryngii mushroom, matsutake mushroom, truffle, nameko mushroom, tamogitake mushroom and umbrella matsutake mushroom. [Aspect 9] The additive for mushroom cultivation medium according to any one of aspects 1-7, wherein the mushroom is horn of plenty or enoki mushroom. [Aspect 10] Furthermore, the following; (i) increasing the umami of the mushroom; (ii) increasing the content of polyamines in the mushroom; (iii) increasing the content of proteins in the mushroom; and (iv) not increasing the yield of the mushroom; The additive for mushroom cultivation medium according to any one of aspects 1-9, which satisfies one or more requirements selected from the group consisting of the above. [Aspect 11] The following components of the mushroom: (1) an amino acid selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid and ergothioneine; (2) a nucleic acid selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP) and uridylic acid (UMP); (3) a polyamine selected from the group consisting of spermidine, spermine and putrescine; (4) choline; and / or (5) trigonelline A method for increasing the content of at least one of the components, The method comprising adding yeast cells to a medium for cultivating mushrooms. [Aspect 12] The method according to aspect 11, which increases the content of ornithine, arginine, glutamic acid, aspartic acid, glutamine and / or ergothioneine. [Aspect 13] The method according to aspect 11, which increases the content of guanylic acid (GMP) and / or adenylic acid (AMP). [Aspect 14] The method according to any one of aspects 11-13, which increases the content of components of two or more groups among the substances (1)-(5). [Aspect 15] The method according to any one of aspects 11-14, wherein the content of the at least one component is increased to 120% or more compared to the case where no additive is added. [Aspect 16] The method according to any one of aspects 11-15, which further increases the umami of the mushroom. [Aspect 17] The method according to any one of aspects 11-16, wherein the yeast cells are yeast cells in which the internal components are released outside the cells by heat treatment and / or enzymatic treatment of the yeast cells. [Aspect 18] The method according to any one of aspects 11-17, wherein the mushroom is selected from edible mushrooms consisting of Fagus crenata, Flammulina velutipes, Hypsizygus marmoreus, Lyophyllum shimeji, Pleurotus ostreatus, Grifola frondosa, Lentinula edodes, Agaricus bisporus, Boletus edulis, Tricholoma matsutake, Tuber spp., Pholiota nameko, Sparassis crispa, and Hericium erinaceus. [Aspect 19] The method according to any one of aspects 11-18, wherein the mushroom is Fagus crenata or Flammulina velutipes. [Aspect 20] Furthermore, the following; (i) increasing the umami of the mushroom; (ii) increasing the content of polyamines in the mushroom; (iii) increasing the protein content in the mushroom; and (iv) not increasing the yield of the mushroom; The method according to any one of aspects 11-19, which exhibits one or more effects selected from the group consisting of. [Aspect 21] Furthermore, the method according to any one of aspects 11-20, which includes performing petiole length cultivation during fruiting body growth. [Aspect 22] The method according to aspect 21, which increases the content of ornithine and / or arginine. [Advantages of the Invention]

[0014] By using the medium additive for mushroom cultivation of the present invention, specific components of mushrooms, specifically the following components: (1) Amino acids selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid, and ergothioneine; (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine, and putrescine; (4) Choline; and / or (5) Trigonelline It is possible to obtain the effect of increasing the content of at least one of the components.

[0015] By using the medium additive for mushroom cultivation of the present invention, it becomes possible to more selectively increase specific components with high nutritional value without the need for additional culture processes such as lactic acid bacteria culture. [Brief Description of the Drawings]

[0016]

Figure 1

[0017] 1. Medium Additive for Mushroom Cultivation In one aspect, the present invention relates to a medium additive for mushroom cultivation. The medium additive for mushroom cultivation contains yeast cells and increases the content of at least one of the following components of mushrooms: (1) Amino acids selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid, and ergothioneine; (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine, and putrescine; (4) Choline; and / or (5) Trigonelline The present invention is based on the discovery that when yeast cells are added to a medium for mushroom cultivation, the content of components such as amino acids, nucleic acids, and polyamines in the mushrooms increases.

[0018] The type of yeast cells contained in the additive is not particularly limited. In one aspect (i.e., non-limiting), examples of yeast cells include cells such as Torula yeast, baker's yeast, brewer's yeast, and sake yeast. As one aspect, Torula yeast (scientific name: Candida utilis) and baker's yeast are included. Torula yeast is rich in cysteine peptides (glutathione) and is used as a protein source for livestock feed and as an additive for processed foods. Baker's yeast (scientific name: Saccharomyces cerevisiae) is widely known as the yeast mainly used for bread production.

[0019] Also, the yeast cells may be in various forms such as compressed yeast, dry yeast, active dry yeast, dead yeast, and sterilized dry yeast. In one aspect, the yeast cells may be the remaining yeast cells whose internal components have been released outside the cells by heat treatment and / or enzymatic treatment of the yeast cells. "The internal components have been released outside the cells" means a state in which the internal components of the yeast cells have been released outside the cells and a part of the internal components remains. "Heat treatment" non-limitingly refers to, for example, treating at about 40°C to about 100°C for about 30 minutes to 20 hours. In one aspect, the heat treatment is performed under alkaline conditions. "Enzymatic treatment" means, in one aspect, protease treatment, for example. Yeast cells with increased protein content and / or cell wall content may be used by heat treatment and / or enzymatic treatment. "Internal components" refer to the components leaked from the yeast cells by various treatments. It contains amino acids, nucleic acid-related substances, minerals, and vitamins as main components and is used in "seasonings", "media for microbial culture", "livestock feed", "health supplements", "fertilizers", etc. In one aspect, dried yeast cells with internal components released outside the cells may be used.

[0020] In one aspect, yeast cells that have not been subjected to heat treatment / or enzymatic treatment may be used. Dried yeast cells that have not been subjected to heat treatment / or enzymatic treatment may be used. Only one type of yeast cell may be used, or a mixture of two or more types may be used.

[0021] When using the above mushroom cultivation medium additive, the concentration of yeast cells in the mushroom cultivation medium is not particularly limited. Without limitation, the concentration of yeast cells in the mushroom cultivation medium may be 0.1% by weight or more, 0.3% by weight or more, 0.5% by weight or more, 0.7% by weight or more, 0.8% by weight or more, 0.9% by weight or more, 1.0% by weight or more, 1.1% by weight or more, 1.2% by weight or more, 1.3% by weight or more, 1.4% by weight or more, 1.5% by weight or more, 1.6% by weight or more, 1.7% by weight or more, 1.8% by weight or more, 1.9% by weight or more. In one aspect, the concentration of yeast cells in the mushroom cultivation medium is 0.5% by weight or more, 0.8% by weight or more, 1.0% by weight or more, 1.5% by weight. Without limitation, the concentration of yeast cells in the mushroom cultivation medium may be 10.0% by weight or less, 8.0% by weight or less, 6.0% by weight or less, 5.0% by weight or less, 3.0% by weight or less, 2.0% by weight or less, 1.5% by weight or less, 1.2% by weight or less, 1.1% by weight or less. In one aspect, the concentration of yeast cells in the mushroom cultivation medium is 0.3% by weight to 2.0% by weight, 0.5% by weight to 2.0% by weight, 1.0% by weight to 2.0% by weight, 1.0% by weight to 1.5% by weight.

[0022] The types of mushrooms that can provide the above mushroom cultivation medium additive are not particularly limited. Preferably, they are edible mushrooms. Without limitation, the mushrooms are selected from edible mushrooms including beech mushrooms, enoki mushrooms, shiitake mushrooms, oyster mushrooms, flat mushrooms, small matsutake mushrooms, sawtooth oyster mushrooms, button mushrooms, porcini mushrooms, king oyster mushrooms, matsutake mushrooms, truffles, nameko mushrooms, velvet foot mushrooms, and shaggy mane mushrooms. In one aspect, the mushroom is beech mushroom or enoki mushroom.

[0023] The "mushroom cultivation medium" is not particularly limited. Those skilled in the art can appropriately use a suitable one according to the type of mushroom. Without limitation, it preferably contains a culture substrate and any components. Examples of the culture substrate include sawdust, wood chips, chips, chip dust, and corn cob meal (ground product of corn cobs).

[0024] As arbitrary components, nutrient agents, additives, and other components can be included. Nutrient agents, additives, and other components can be freely combined and used from those conventionally known within the range where the effects of the present invention can be achieved. Examples of nutrient agents and additives include rice bran, corn cob, corn bran, grain sorghum, corn stalk, cottonseed hull, bean husk, bran, chitosan, okara, milo, beet pulp, vitamins, minerals, proteins (such as soybean meal, soybean flour, corn gluten feed, potato protein, cottonseed meal, rapeseed meal, peanut meal, defatted soybean meal, sake lees, beer lees, dried brewer's yeast, etc.), sugars, Takara Clean (Takara Bio Inc.), Kinocolyme (manufactured by Maruei Co., Ltd.), and the like. As for nutrient agents and additives, commercially available products may be used, or they may be produced by known methods.

[0025] Examples of other components include rice straw, wheat straw, the midrib of corn female spikelets, bran, rice husks, crushed and pulverized organic materials such as withered grasses, or inorganic materials such as diatomaceous earth, clay, and volcanic ash soil, soil suitable for cultivating matsutake such as mountain soil and soil of pine forests mixed with required amounts of clay and humus soil, slaked lime, shell fossils, nitrogen sources, vitamins, minerals, sugars, and the like.

[0026] For example, as the cultivation medium for Bunashimeji, the YKB medium, YK2 medium (composition: corn cob meal, rice bran, beet powder, cottonseed hull, bran, dried okara, shell fossil) described in the examples of this specification, etc. can be used. As the cultivation medium for Enokitake, the YK3 medium described in the examples of this specification, etc. can be used.

[0027] The method for culturing mushrooms can also be appropriately applied with known methods according to the types of mushrooms. Non-limitingly, for example, the cultivation processes of Bunashimeji, Enokitake, Shiitake, Nameko, Hiratake, Maitake, Yanagimatsutake, Hatakeshimeji, Eringi, Naratake, Numellisugitake, Usuhirake, Yamabushitake, and Honshimeji are known as follows.

[0028] Cultivation process of Bunashimeji [Cultivation process] Medium sterilization → Inoculation of spawn → Cultivation → Mycelial spread (state where mycelia have spread throughout the medium) → Cultivation (cultivation period) → Scratching the mycelia (stimulus for fruiting body formation) → Fruiting body growth → Harvesting Cultivation process of Enokitake mushrooms [Cultivation process] Medium sterilization → Inoculation of spawn → Cultivation (cultivation period) → Scratching the mycelia (stimulus for fruiting body formation) → Sprouting → Suppression → Fruiting body growth → Harvesting Cultivation process of Nameko mushrooms [Cultivation process] Medium sterilization → Inoculation of spawn → Cultivation (cultivation period) → Scratching the mycelia (stimulus for fruiting body formation) → Sprouting → Fruiting body growth → Harvesting Among the above cultivation processes, the additive for mushroom cultivation medium is added to the cultivation medium used in at least the process of "Cultivation (cultivation period)".

[0029] In addition, regarding the cultivation process of mushrooms, it is described in the literature of the Patent Office's "Standard Technology Collection in 2005 - Cultivation Methods of Mushrooms" (National Diet Library Digital Collection https: / / dl.ndl.go.jp / info:ndljp / pid / 1249443).

[0030] Mushrooms cultivated in the medium containing the above additive for mushroom cultivation medium have the following components: (1) Amino acids selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S - adenosylmethionine, hydroxyproline, γ - aminobutyric acid, and ergothioneine; (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine, and putrescine; (4) Choline; and / or (5) Trigonelline The content of at least one component increases as compared with the case where no additive is used. The additive for the mushroom cultivation medium has the effect of increasing the components of the mushroom (as compared with the case where no additive is used). Preferably, each component of the mushroom increases by 101% or more, 102% or more, 103% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 160% or more, 180% or more, 200% or more as compared with the case where no additive is used.

[0031] The increase rate of each component of the mushroom due to the use of the additive for the mushroom cultivation medium may vary depending on the type of mushroom used and the type of yeast cells. In one aspect, the additive for the mushroom cultivation medium increases the content of components of two or more groups among the substances of (1)-(5) in the mushroom cultivated using the medium containing the additive. In one aspect, the additive for the mushroom cultivation medium increases the content of components of three or more groups, four or more groups, or all groups among the substances of (1)-(5) in the mushroom cultivated using the medium containing the additive.

[0032] In one aspect, the mushroom cultivated in the medium containing the additive for the mushroom cultivation medium has an increase in two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, eleven or more, twelve or more, thirteen or more amino acid components. In one aspect, the mushroom cultivated in the medium containing the additive for the mushroom cultivation medium has an increase in all the amino acid components described in (1).

[0033] In one aspect, the mushroom cultivated in the medium containing the additive for the mushroom cultivation medium has an increase in two or more nucleic acid components. In one aspect, the mushroom cultivated in the medium containing the additive for the mushroom cultivation medium has an increase in the content of guanylic acid (GMP) and / or adenylic acid (AMP).

[0034] In one aspect, the mushrooms cultivated in a medium containing the above-mentioned mushroom cultivation medium additive have increased contents of ornithine, arginine, glutamic acid, aspartic acid, glutamine, and / or ergothioneine. In one aspect, the mushrooms cultivated in a medium containing the above-mentioned mushroom cultivation medium additive have increased contents of two or more components selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, glutamine, and / or ergothioneine. In one aspect, the mushrooms cultivated in a medium containing the above-mentioned mushroom cultivation medium additive have increased contents of all components selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, glutamine, and / or ergothioneine.

[0035] Ornithine is a free amino acid produced from arginine in the urea cycle. Preferably, the content of ornithine increases by 102% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 160% or more as compared with the case where no additive is used.

[0036] The content of arginine increases by 102% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 160% or more, 170% or more, 180% or more, 190% or more as compared with the case where no additive is used.

[0037] Pyrrolidone carboxylic acid is an amino acid in which the carboxyl group and amino group of glutamic acid undergo an intramolecular condensation reaction to form a lactam. In one aspect, the mushrooms cultivated in a medium containing the above-mentioned mushroom cultivation medium additive have an increased content of pyrrolidone carboxylic acid. Preferably, the content of pyrrolidone carboxylic acid increases by 105% or more, 108% or more, 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 160% or more, 180% or more, 200% or more as compared with the case where no additive is used.

[0038] Preferably, the glutamic acid content increases by 101% or more, 102% or more, 104% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more compared to the case where no additive is used.

[0039] Preferably, the aspartic acid content increases by 101% or more, 103% or more, 105% or more, 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 160% or more, 180% or more, 190% or more compared to the case where no additive is used.

[0040] Preferably, the alanine content increases by 101% or more, 103% or more, 105% or more, 108% or more, 110% or more, 112% or more, 115% or more compared to the case where no additive is used.

[0041] Preferably, the tyrosine content increases by 101% or more, 105% or more, 108% or more, 110% or more, 112% or more, 115% or more, 118% or more, 120% or more, 125% or more, 130% or more compared to the case where no additive is used.

[0042] Preferably, the lysine content increases by 101% or more, 105% or more, 110% or more, 115% or more, 118% or more, 120% or more, 125% or more, 130% or more, 140% or more, 150% or more, 170% or more compared to the case where no additive is used.

[0043] Preferably, the glutamine content increases by 101% or more, 105% or more, 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 170% or more, 200% or more, 250% or more compared to the case where no additive is used.

[0044] Preferably, the citrulline content increases by 101% or more, 105% or more, 110% or more, 115% or more, 120% or more, 125% or more, 130% or more, 135% or more, 140% or more compared to the case where no additive is used.

[0045] Preferably, S-adenosylmethionine (SAM) increases by 101% or more, 105% or more, 110% or more, 120% or more, 125% or more, 130% or more, 135% or more, 140% or more, 145% or more, 150% or more, 160% or more compared to the case where no additive is used.

[0046] Preferably, hydroxyproline increases by 101% or more, 105% or more, 108% or more, 110% or more, 112% or more, 115% or more, 118% or more compared to the case where no additive is used.

[0047] Preferably, β-alanine increases by 101% or more, 105% or more, 108% or more, 110% or more, 112% or more, 115% or more, 118% or more compared to the case where no additive is used.

[0048] Ergothioneine is a kind of rare amino acid derivative and a substance with a strong antioxidant effect. Preferably, ergothioneine increases by 101% or more, 105% or more, 108% or more, 110% or more, 112% or more, 115% or more, 118% or more, 120% or more compared to the case where no additive is used.

[0049] γ-aminobutyric acid (GABA) is a kind of amino acid that mainly functions as an inhibitory neurotransmitter. Preferably, GABA increases by 101% or more, 105% or more, 108% or more, 110% or more, 112% or more, 115% or more, 118% or more, 120% or more compared to the case where no additive is used.

[0050] In one aspect, the mushroom cultivated in the medium containing the above mushroom cultivation medium additive increases the content of guanylic acid (GMP). Preferably, the GMP content increases by 102% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 160% or more, 180% or more, 200% or more, 250% or more compared to the case where no additive is used. Guanylic acid is known as a nucleic acid involved in the umami of mushrooms.

[0051] In one aspect, the mushrooms cultivated in the medium containing the medium additive for mushroom cultivation increase the content of adenylic acid (AMP). Preferably, the AMP content increases by 101% or more, 105% or more, 110% or more, 115% or more, 118% or more, 120% or more, 130% or more, 140% or more, 160% or more, 180% or more, 200% or more compared to the case where no additive is used.

[0052] In one aspect, the mushrooms cultivated in the medium containing the medium additive for mushroom cultivation increase the content of uridylic acid (UMP). Preferably, the UMP content increases by 101% or more, 105% or more, 110% or more, 115% or more, 118% or more, 120% or more, 130% or more, 140% or more compared to the case where no additive is used.

[0053] In one aspect, the mushrooms cultivated in the medium containing the medium additive for mushroom cultivation increase the contents of both guanylic acid (GMP) and adenylic acid (AMP). In one aspect, the above medium additive for mushroom cultivation can increase the flavor of the mushrooms cultivated using the medium containing the additive. "Increasing the flavor of the mushrooms" means that the flavor of the mushrooms is felt stronger compared to the case where the above medium additive for mushroom cultivation is not used. Non-limitingly, for example, when a sensory test is conducted as in the examples of this specification, when evaluated in ±4 steps (a total of 9 steps) with the control without the additive as the standard (0), it preferably means that the evaluation is 0.05 or more, 0.1 or more, 0.2 or more. In one aspect, the mushrooms cultivated in the medium containing the above medium additive for mushroom cultivation have an increased content of glutamic acid, which is one of the flavor components of the mushrooms. Preferably, the glutamic acid content increases by 102% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more compared to the case where no additive is used.

[0054] In one aspect, the above mushroom cultivation medium additive can increase the content of polyamines in mushrooms cultivated using a medium containing the additive. "Polyamine" is a general term for linear aliphatic hydrocarbons to which three or more primary amino groups are bonded, and may include diamines to which only two primary amino groups are bonded. It is a growth factor contained in all living organisms from viruses to humans and is involved in activities such as cell division and protein synthesis. In the case of the human body, it is considered to contain more than 20 types of polyamines, and the main ones include putrescine (PUT), spermidine (SPD), and spermine (SPM). The polyamines that increase in mushrooms cultivated in a medium containing the above mushroom cultivation medium additive include, but are not limited to, spermidine, spermine, and / or putrescine. In one aspect, the polyamine content increases by 102% or more, 103% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more, 130% or more, 140% or more compared to the case where no additive is used.

[0055] Preferably, spermidine increases by 101% or more, 105% or more, 110% or more, 120% or more, 125% or more, 130% or more, 135% or more, 140% or more, 145% or more, 150% or more compared to the case where no additive is used.

[0056] Preferably, spermine increases by 101% or more, 105% or more, 110% or more, 120% or more, 130% or more, 140% or more, 150% or more, 170% or more, 180% or more, 200% or more, 250% or more, 300% or more compared to the case where no additive is used.

[0057] Preferably, putrescine increases by 101% or more, 105% or more, 110% or more, 120% or more, 125% or more, 130% or more compared to the case where no additive is used. Preferably, two or more of spermidine, spermine, and putrescine, or both all polyamines increase.

[0058] Preferably, choline increases by 102% or more, 103% or more, 105% or more, 108% or more, 110% or more, 115% or more, 120% or more, 130% or more compared to the case where no additive is used.

[0059] Preferably, trigonelline increases by 101% or more, 105% or more, 110% or more, 120% or more, 125% or more, 130% or more, 135% or more, 140% or more, 145% or more, 150% or more compared to the case where no additive is used.

[0060] In one aspect, the mushroom cultivated in the medium containing the above mushroom cultivation medium additive has an increased protein content in the mushroom. In one aspect, the protein content increases by 102% or more, 105% or more, 110% or more, 115% or more, 120% or more compared to the case where no additive is used.

[0061] In one aspect, the mushroom cultivated in the medium containing the above mushroom cultivation medium additive has a substantially unchanged yield. Without limitation, "substantially unchanged" means that the change (increase or decrease) in the mushroom yield is within 10%, within 9%, within 8% compared to the case where no additive is used.

[0062] In addition to increasing the content of specific amino acids and / or nucleic acids in the mushroom, the above mushroom cultivation medium additive has the following: (i) increasing the flavor of the mushroom; (ii) increasing the content of polyamines in the mushroom; (iii) increasing the protein content in the mushroom; and (iv) not increasing the yield of the mushroom; It may satisfy one or more requirements selected from the group consisting of. In one aspect, the above mushroom cultivation medium additive satisfies two or more of the above requirements (i) - (ii).

[0063] 2. Method for increasing mushroom components The present invention also relates, in one aspect, to a method for increasing the mushroom components. The method of the present invention includes the following components of mushrooms: (1) Amino acids selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid, and ergothioneine; (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine, and putrescine; (4) Choline; and / or (5) Trigonelline The method is for increasing the content of at least one of the components, and includes adding yeast cells to a medium for cultivating mushrooms.

[0064] In one aspect, the above method increases the content of components in two or more groups among the substances of (1)-(5). In one aspect, the above method increases the content of components in three or more groups, four or more groups, or all groups among the substances of (1)-(5).

[0065] In one aspect, the above method increases the content of the at least one component to 120% or more compared to the case where no additive is added. In one aspect, the above method increases two or more, three or more, four or more, five or more, six or more, seven or more, eight or more, nine or more, ten or more, eleven or more, twelve or more, thirteen or more amino acid components in mushrooms. In one aspect, the above method increases all the amino acid components described in (1).

[0066] In one aspect (i.e., without limitation), the above method increases the content of ornithine, arginine, glutamic acid, aspartic acid, glutamine and / or ergothioneine. In one aspect, the above method increases the content of two or more components selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, glutamine and / or ergothioneine. In one aspect, the above method increases the content of all components selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, glutamine and / or ergothioneine.

[0067] In one aspect, the above method increases the content of guanylic acid (GMP) and / or adenylic acid (AMP). In one aspect, furthermore, the umami of the mushroom can be increased.

[0068] In one aspect, the yeast cells are yeast cells in which the internal components are released outside the cells by heat-treating and / or enzyme-treating the yeast cell bodies. In one aspect, the mushroom is selected from edible mushrooms consisting of Bunashimeji, Enokitake, Hon-Shimeji, Hatake-Shimeji, Hiratake, Hime-Matsutake, Shiitake, Mushroom, Porcini, Hon-Shimeji, Eringi, Matsutake, Truffle, Nameko, Tamogitake and Bakamatsutake. In one aspect, the mushroom is Bunashimeji or Enokitake.

[0069] In one aspect, in the above method, the yield of the mushroom does not substantially change due to the use of the yeast cells. In one aspect, in the above method, the content of protein in the mushroom increases due to the use of the yeast cells.

[0070] Definitions and explanations regarding the "yeast cells", "cultivation medium", "cultivation process", "mushroom", and the increase ratio of each component, etc. are as described in "1. Additive for Mushroom Cultivation Medium" unless otherwise specified.

[0071] In addition to increasing the content of specific amino acids and / or nucleic acids of the mushroom by adding yeast cells, the above method further includes the following; (i) Increase the umami of the mushroom; (ii) Increase the content of polyamines in the mushroom; (iii) Increase the protein content in the mushroom; and (iv) Do not increase the yield of the mushroom. One or more effects selected from the group consisting of may be achieved. In one aspect, the above method achieves two or more of the above effects (i)-(ii).

[0072] The method for increasing the mushroom components of the present invention may further include performing handle length cultivation during fruiting body growth. "Handle length cultivation" is a method of wrapping the part that becomes the handle with paper during the growth of the plant so that the handle grows longer. In the case of mushrooms, during the period of fruiting body growth or a part of that period, the fruiting body is wrapped with paper to prevent the lateral spread of the fruiting body and allow the handle to grow longer. Handle length cultivation is generally performed in the cultivation of enoki mushrooms. In the present invention, in the cultivation of bunashimeji, when comparing the free amino acid content of the cap part and the handle part, it was found that the amino acid content such as ornithine, arginine, and aspartic acid involved in the ornithine circuit (Figure 1) is higher in the handle part, and in order to increase their amino acid content, it was considered to grow the handle part longer. In the present invention, handle length cultivation was also performed on bunashimeji, and the effects on the components in the obtained mushrooms were examined.

[0073] Performing handle length cultivation during fruiting body growth, when combined with the addition of yeast cells, particularly increases various mushroom components. In particular, the contents of ornithine and arginine increase compared to the case where yeast cells are not added and handle length cultivation is not performed. Preferably, the content of ornithine increases by 110% or more, 115% or more, 120% or more, 130% or more, 150% or more, 160% or more compared to the case where yeast cells are not added and handle length cultivation is not performed. Preferably, the content of arginine increases by 115% or more, 120% or more, 130% or more, 150% or more, 160% or more, 170% or more, 180% or more, 190% or more compared to the case where no additive is used.

[0074] The present invention also relates to the use of yeast cells for a method of increasing the content of at least one of the following components of mushrooms: (1) Amino acids selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid, and ergothioneine; (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine, and putrescine; (4) Choline; and / or (5) Trigonelline .

[0075] The present invention also relates to yeast cells for use in a method of increasing the content of at least one of the following components of mushrooms: (1) Amino acids selected from the group consisting of ornithine, arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid, and ergothioneine; (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine, and putrescine; (4) Choline; and / or (5) Trigonelline .

Examples

[0076] Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to these examples. Those skilled in the art can easily modify and change the present invention based on the description in this specification, and these are included in the technical scope of the present invention.

[0077] Materials and Methods In the examples of this specification, unless otherwise specified, the following materials and methods were used. (1) Method for producing yeast cells In this specification, unless otherwise specified, yeast cells prepared as follows were used.

[0078] DYP: Baker's yeast that was processed to increase the protein content and then dried, yeast cells (trade name: DYP-SY-02, Fuji Food Industry Co., Ltd.) TFD: Torula yeast that was processed to increase the cell wall content and then dried FD: Baker's yeast that was processed to increase the cell wall content and then dried (trade name: Yeast Powder FD, Fuji Food Industry Co., Ltd.) BY: Baker's yeast that was dried without heat treatment / or enzyme treatment (2) Cultivation of Bunashimeji [Test variety] One variety, "NN12 developed by Nagano Agricultural and Forestry Research Institute" [Cultivation container] Capacity: 850 ml, diameter: 58 mm, PP bottle · cap [Cultivation process] Medium sterilization → Inoculation of inoculum → Cultivation → Spreading of mycelium (state where mycelium has spread throughout the medium) → Cultivation (cultivation period) → Scratching of mycelium (stimulus for fruiting body formation) → Growth of fruiting body → Harvest [Cultivation period and number of specimens]

[0079]

Table 1-1

[0080] (3) Cultivation of Enokitake [Test variety] "Variety A", "Variety B", "Variety C" Three varieties

[0081]

[0082] [Cultivation container] Capacity: 850 ml, diameter: 58 mm, PP bottle · cap [Cultivation process] Medium sterilization → Inoculation of inoculum → Cultivation (cultivation period) → Stirring of the fungus (stimulus for fruiting body formation) → Sprouting → Suppression → Fruiting body growth → Harvest During the fruiting body growth period, paper wrapping (stipe length cultivation) was carried out. In the examples of this specification, in the case of cultivating Enoki mushrooms, stipe length cultivation was carried out unless otherwise specified.

[0083] [Cultivation period and number of samples]

[0084]

Table 1-3

[0085] Example 1 Effect of Adding Yeast Cells to the Fagus crenata Cultivation Medium (First Time) In this example, component analysis and sensory evaluation were performed (the first time) when yeast cells were added to the beech shimeji cultivation medium.

[0086] 1-1. Cultivation of beech shimeji The composition of the YKB-1 medium used as the beech shimeji cultivation medium is as shown in Table 2-1.

[0087]

Table 2-1

[0088] Sawdust: Wood powder formed when wood is sawn (large saw (saw)) and torn with a knife. Corn cob: Ground corn cob. Cottonseed hull (cottonseed shell): A mixture of the shell and short fibers after crushing cottonseed and removing the kernel. Bean husk: Husks of beans such as soybeans. Includes crushed and powdered materials.

[0089] Yeast cells DYP or FD were added to the YKB-1 medium at the concentrations shown in Table 2-2.

[0090]

Table 2-2

[0091] "Takara Clean" (manufactured by Takara Bio Inc.) is an activator for beech mushrooms. In this example, the cultivation period (from inoculation to harvesting) was 83 days. The number of days for mycelium growth, growth days, uniformity and yield of the strains, as well as other fruiting body characteristics, are shown in Tables 2-3 to 2-5.

[0092]

Table 2-3

[0093]

Table 2-4

[0094] The yield was almost the same as that of the control.

[0095]

Table 2-5

[0096] 1-2. Component Analysis <Test Specimen> Beech mushrooms cultivated in YKB-1 medium supplemented with the media shown in Table 2-2, namely control (without yeast cell addition), DYP 2.5 g, DYP 5 g, FD 2.5 g, and FD 5 g, respectively. <Analysis Items and Analytical Methods>

[0097]

Table 2-6

[0098] <Pretreatment> 1) Nutritional Analysis and β-Glucan The edible part (about 1 cm from the root) of the beech mushroom strain was cut and further minced (finely chopped) with a kitchen knife to obtain an analytical sample.

[0099] 2) Component Analysis of Components Other than β-Glucan (1) Cut the edible part (about 1 cm from the root) of *Tricholoma matsutake* and further mince it (finely cut) with a kitchen knife.

[0100] (2) Add 35 g of distilled water to 25 g of the minced product in (1) and homogenize. (3) Heat and extract (2) for 5 minutes until boiling and then boil for 6 minutes. (4) Centrifuge (3) (3000 rpm × 10 minutes).

[0101] The supernatant obtained by the above pretreatment was used as a sample for component analysis. <Moisture>

[0102]

Table 2-7

[0103] <General analysis>

[0104]

Table 2-8

[0105] An increase in the protein content of *Tricholoma matsutake* was observed by the addition of yeast cells of DYP and FD (DYP 5 g 115%, FD 5 g 126%). <5'-Ribonucleic acid (as 2Na anhydride)>

[0106]

Table 2-9

[0107] Guanylic acid (GMP), which is the umami component of mushrooms, increased significantly (about 160% to about 290% compared to the control). Adenylic acid also increased by about 120% to about 230% compared to the control.

[0108] <Organic acid>

[0109]

Table 2-10

[0110] The content of pyroglutamic acid increased (about 140% to about 190% compared to the control). Pyroglutamic acid is an amino acid formed by the intramolecular condensation reaction of the carboxyl group and amino group of glutamic acid to form a lactam, and is known to have an anti-cancer effect.

[0111] <Sugars·Sugar Alcohols>

[0112]

Table 2-11

[0113] There was no significant difference from the control by the addition of yeast cells. <β-Glucan>

[0114]

Table 2-12

[0115] There was no significant difference from the control by the addition of yeast cells. <Free Amino Acids>

[0116]

Table 2-13

[0117]

Table 2-14

[0118] The total content of free amino acids increased by about 10% or more in the group with added yeast cells, and the increase was greater with higher addition amounts of DYP and FD. The content of ornithine, the main free amino acid in beech mushrooms, was about 140% compared to the control in the group with 5 g of DYP and 5 g of FD added. In the urea cycle, the content of arginine, the precursor of ornithine, also increased by about 130% to about 160% compared to the control. Similarly, in the urea cycle, the content of aspartic acid, which forms argininosuccinic acid together with citrulline, also increased by about 130% to about 160% compared to the control. Furthermore, alanine and glutamic acid, which have a strong umami taste, also increased.

[0119] 1-3. Sensory evaluation <Test specimen> Beech mushrooms cultivated in YKB-1 medium supplemented with the media shown in Table 2-2, namely the control (without added yeast cells), 2.5 g of DYP, 5 g of DYP, 2.5 g of FD, and 5 g of FD <Pretreatment> (1) Cut the beech mushrooms about 1 cm from the root.

[0120] (2) Weigh 80 g of the test specimens from (1) into a dish and cover with plastic wrap. (3) Perform microwave heating treatment (500 W, 3 minutes). (4) Leave it covered with plastic wrap for 30 minutes and then use it for the sensory evaluation test.

[0121] <Sensory evaluation test> Test subjects: 9 to 14 people (men and women in their 20s to 60s, trained panelists) Evaluation items: sweetness, umami, bitterness (astringency), texture (crispness), overall evaluation (tastiness) Evaluation criteria: Evaluate on a scale of ±4 levels (a total of 9 levels) with the control as the standard (0). Evaluation samples: Only the control is clearly indicated, and the test groups are conducted blindly (A, B, C, D). <Sensory evaluation results>

[0122]

Table 2-15

[0123] The group with yeast cells added other than 2.5 g of DYP had a tendency of higher umami evaluation compared to the control, and a feeling of crispness was also felt. The overall evaluation was also high. Example 2 Effect of Adding Yeast Cells to the Fagus crenata Cultivation Medium (Second Time) In this example, component analysis and sensory evaluation were performed (the second time) when yeast cells were added to the beech mushroom cultivation medium.

[0124] 2-1. Cultivation of Beech Mushroom The composition of the YKB-1 medium used as the beech mushroom cultivation medium was the same as in Table 2-1 as in the first time.

[0125] <Test Specimen> The cultivation times of the beech mushroom were three types: 69 days, 83 days, and 97 days described in Table 1-1. The first control (without yeast cell addition), and in addition to DYP 5 g and FD 5 g, yeast cell addition groups with yeast TFD 5 g and BY 6.7 g added were prepared. The large addition amount of BY was because yeast cells that had not been heat-treated / or enzyme-treated (yeast extract had not been extracted) were used.

[0126] <Cultivation Process> The results such as the number of days around the mycelium and the yield are shown in Table 3-1.

[0127]

Table 3-1

[0128] As shown in Table 3-1, the beech mushrooms cultivated using the cultivation medium added with yeast cells had a yield that was almost the same as the control but slightly higher. The thickness of the cap tended to be slightly thinner compared to the control.

[0129] 2-2. Component Analysis (Whole Beech Mushroom) <Pretreatment> and <Analysis Items and Analytical Methods> were the same as in Example 1. <Nutritional Components>

[0130]

Table 3-2

[0131]

Table 3-3

[0132] In any cultivation period and for any added yeast cells, an increase in the protein content of Bunashimeji was observed due to the addition of yeast cells. A tendency for a slight increase in the protein content was seen as the cultivation period became longer.

[0133] <Free amino acids>

[0134]

Table 3-4

[0135] The total content of free amino acids increased by about 10% or more in the yeast cell-added group. The ornithine content and arginine content also increased by about 120% to about 160%. The aspartic acid content also increased by about 120% to about 140%. Furthermore, glutamic acid also increased by about 100% or more to about 120% compared to the control.

[0136] <5'-ribonucleic acid (as 2Na anhydride)>

[0137]

Table 3-5

[0138] Guanylic acid (GMP) and other nucleic acids also increased at cultivation periods of 83 days and 96 days. <Organic acids>

[0139]

Table 3-6

[0140] During any cultivation period, the pyroglutamic acid content increased (by about 120% to about 200% compared to the control). In particular, the acetic acid content increased on the 69th day of cultivation (by about 120% to about 200% compared to the control). In particular, the succinic acid content increased on the 97th day of cultivation (by about 120% compared to the control).

[0141] 2-3. Component analysis (analysis of the cap and stalk) Subsequently, for the beech mushrooms in the DYP 5.0 g addition group or the FD 5.0 g addition group with a cultivation period of 97 days, component analysis was performed separately on the cap and the stalk.

[0142] The "cap" refers to the upper hat-like part of the mushroom, and the "stalk" refers to the cylindrical part attached under the mushroom's cap. <Nutritional analysis>

[0143]

Table 3-7

[0144]

Table 3-8

[0145] The addition of yeast cells increases the protein content. The content of DYP increased in the cap, and the content of FD increased in the stalk. <Free amino acids>

[0146]

Table 3-9

[0147] For most of the free amino acids examined, the content was higher in the cap than in the stalk, but only for ornithine and aspartic acid was the content higher in the stalk.

[0148]

Table 3-10

[0149] With the addition of yeast, the contents of ornithine and arginine increased in both the cap and the stalk. The content of aspartic acid also increased in both the cap and the stalk, but it increased particularly in the cap in the DYP-added group and particularly in the stalk in the FD-added group.

[0150] It was suggested that the amino acids related to the urea cycle (ornithine cycle, Figure 1) such as ornithine, arginine, and aspartic acid increased more in the stalk than in the cap. <5'-ribonucleic acid (as 2Na anhydride)>

[0151]

Table 3-11

[0152] The nucleic acid content is higher in the cap than in the stalk.

[0153]

Table 3-12

[0154] In the cap, guanylic acid (GMP) and uridylic acid (UMP) increased compared to the control. Adenylic acid (AMP) increased in both the cap and the stalk.

[0155] <Organic acid>

[0156]

Table 3-13

[0157] Organic acids more in the cap than in the stalk: pyroglutamic acid, acetic acid, citric acid, phosphoric acid Organic acids more in the stalk than in the cap: lactic acid, malic acid Organic acid in the cap and the stalk to the same extent: succinic acid

[0158]

Table 3-14

[0159] In the group where FD was added to the stalk part, the pyroglutamic acid content increased compared to the control. In the group where DYP was added to the stalk part, the acetic acid content increased compared to the control. 2-4. Sensory evaluation Similar to the "1-3. Sensory evaluation" of Example 1, sensory evaluations of sweetness, umami, bitterness (astringency), texture (crispness), and overall evaluation (tastiness) were conducted by 9 to 14 testers (men and women in their 20s to 60s, trained panelists).

[0160] The yeast-added group tended to strongly feel umami. Although slightly, the yeast-added group had a tendency to be more favorably evaluated overall. Example 3 Effect of Adding Yeast Cells to the Flammulina velutipes Cultivation Medium (First Time) In this example, component analysis and sensory evaluation were conducted (the first time) when yeast cells were added to the enoki mushroom cultivation medium.

[0161] 3-1. Cultivation of enoki mushrooms The composition of the YK3 medium used as the enoki mushroom cultivation medium is as shown in Table 4-1.

[0162]

Table 4-1

[0163] Cotton hull: A mixture of the shell and short fibers after crushing cotton seeds and removing the kernels Grain sorghum: Scientific name Sorghum bicolor, an annual grass of the genus Sorghum in the Poaceae family used as an edible grain.

[0164] Corn cob: Ground corn cobs Bacasse: Molasses residue from sugarcane Yeast cells DYP or FD were added to the YK3 medium at the concentrations shown in Table 4-2.

[0165]

Table 4-2

[0166] "Mushroom Lime" (Shinshu Seikaken Co., Ltd.) is a mushroom culture medium conditioner. 3-2. Component Analysis <Test Specimen> Enokitake cultivated in YK3 medium supplemented with the media shown in Table 4-2, namely control (without yeast cell addition), DYP 2.5 g, DYP 5 g, FD 2.5 g, and FD 5 g, respectively.

[0167] The type, cultivation period, and number of specimens of the enokitake used are as described in Table 1-3. <Analysis Items and Analytical Methods> Same as <Analysis Items and Analytical Methods> of Bunashimeji in Example 1.

[0168] <Pretreatment> 1) Nutritional Analysis and β-Glucan Cut at 2 cm above the upper end of the root of the enokitake, excluding the stock, and cut into 1 - 1.5 cm pieces as samples for analysis.

[0169] 2) Component Analysis of Components Other than β-Glucan (1) Cut at 2 cm above the upper end of the root of the enokitake, excluding the stock, and cut into 1 - 1.5 cm pieces.

[0170] (2) Add 70 g of distilled water to 50 g of (1) and homogenize. (3) Heat and extract (2) for 5 minutes until boiling, and then boil for 5 minutes. (4) Centrifuge (3) (3000 rpm × 10 minutes).

[0171] The supernatant obtained by the above pretreatment was used as a sample for component analysis. <Moisture>

[0172]

Table 4-3

[0173] <5'-Ribonucleic Acid (as 2Na Anhydrous)>

[0174]

Table 4-4

[0175] The guanylic acid (GMP), which is the umami component of mushrooms, increased significantly (by about 120% to about 160% compared to the control). <Organic acid>

[0176]

Table 4-5

[0177] The pyroglutamic acid content increased. In particular, in the FD addition group, it was about 250% to about 290% compared to the control. Succinic acid also increased (by about 110% to about 170% compared to the control). <Sugar·Sugar alcohol>

[0178]

Table 4-6

[0179] There was no significant difference from the control due to the addition of yeast cells. <β-Glucan>

[0180]

Table 4-7

[0181] There was no significant difference from the control due to the addition of yeast cells. <Free amino acid>

[0182]

Table 4-8

[0183] The content of ornithine, the main free amino acid in Enoki mushrooms, increased in all the yeast cell-added groups. Compared with the control, it was about 110% to about 130%. In the urea cycle, the arginine content, which is the precursor of ornithine, also increased by about 130% in the case of DYP5g compared to the control.

[0184] 3-3. Sensory evaluation <Test specimen> Enoki mushrooms cultivated in YK3 medium supplemented with the media shown in Table 4-2, namely control (without yeast cell addition), DYP2.5g, DYP5g, FD2.5g, and FD5g <Pretreatment> (1) Cut at 2 cm above the line at the upper end of the roots of Enoki mushrooms.

[0185] (2) Weigh 80 g of the test specimen from (1) into a dish and cover it with plastic wrap. (3) Perform microwave heating treatment (500 W, 1 minute 20 seconds). (4) Leave it covered with plastic wrap for 30 minutes and then use it for the sensory evaluation test.

[0186] <Sensory evaluation test> Test subjects: 12 people (men and women in their 20s to 60s, trained panelists) Evaluation items: sweetness, umami, bitterness (astringency), texture (crispness), overall evaluation (tastiness) Evaluation criteria: Evaluate on a scale of ±4 levels (a total of 9 levels) with the control as the standard (0). Evaluation samples: Only the control is specified, and the test groups are conducted blindly (A, B, C, D). <Sensory evaluation results>

[0187]

Table 4-9

[0188] In the yeast cell-added groups, the evaluations of umami, bitterness (astringency), texture (crispness), and overall evaluation (tastiness) other than sweetness were positive (superior to the control). There was a tendency for the positive points in the FD-added groups to be higher compared to the DYP-added groups, and the FD5g-added group had the highest score including the overall evaluation.

[0189] Example 4 Effect of Adding Yeast Cells to the Flammulina velutipes Cultivation Medium (Second Time) In this example, component analysis and sensory evaluation were performed (the second time) when yeast cells were added to the enokitake cultivation medium using three varieties of enokitake ( Variety A, Variety B, Variety C ).

[0190] 4-1. Cultivation of Enokitake The composition of the YK3 medium used as the enokitake cultivation medium was the same as in Table 4-1 for the first time.

[0191] <Test Specimen> Enokitake cultivated in the YK3 medium added with the media shown in Table 4-2, namely, control (without yeast cell addition), DYP5g, and FD5g, respectively.

[0192] The types of enokitake used, cultivation period, and number of specimens were as described in Table 1-3. 4-2. Component Analysis <Pretreatment> and <Analysis Items and Analytical Methods> were the same as in Example 3.

[0193] <Nutritional Components>

[0194]

Table 5-1

[0195]

Table 5-2

[0196] In any cultivation period and for any addition of yeast cells, an increase in the protein content of enokitake was observed due to the addition of yeast cells. <Free Amino Acids>

[0197]

Table 5-3

[0198] The total content of free amino acids increased by about 10% or more in the yeast cell addition group. The content of ornithine increased in all yeast cell addition groups. The free amino acids such as glutamic acid, arginine, alanine, tyrosine, and lysine also increased.

[0199] <5'-ribonucleic acid (as 2Na anhydride)>

[0200]

Table 5-4

[0201] Variety A and Variety B Then, guanylic acid (GMP), adenylic acid (AMP), uridylic acid (UMP), and cytidylic acid (CMP) (i.e., excluding inosinic acid (IMP) among the nucleic acids examined) increased (by about 110% to about 150% compared to the control). Variety C CMP and UMP increased.

[0202] <organic acid>

[0203]

Table 5-5

[0204] The pyroglutamic acid content increased in all varieties (by about 125% to about 160% compared to the control). In addition, several organic acids increased in the yeast cell addition group. 4-3. Sensory evaluation Similar to the "3-3. Sensory evaluation" in Example 3, sensory evaluations of sweetness, umami, bitterness (astringency), texture (crispness), and overall evaluation (tastiness) were conducted by 9 to 13 testers (men and women in their 20s to 60s, trained panelists).

[0205] The yeast addition group tended to strongly feel umami and sweetness. Although slightly, the overall evaluation of the yeast addition group was more favorable. Example 5 Polyamine Analysis In Examples 1-4, the ornithine content in the yeast cell-added section of *Lentinus lepideus* increased. This suggests the effect of adding yeast cells to the medium for mushroom cultivation on the polyamine content. In this example, the polyamine content of *Lentinus lepideus* was analyzed.

[0206] <Test specimen> *Lentinus lepideus* Variety: Nagano Agricultural and Industrial Research Institute NN12 Medium: YKB-1 medium (moisture 65%, 505 g per bottle) Control: No DYP added, DYP group: 5 g of DYP (1% in the medium) Cultivation: 89 days <Analysis method> The edible part with the stock removed was analyzed by the HPLC method of the Japan Food Analysis Center.

[0207] Analysis items: Spermidine, spermine, putrescine <Analysis results> Polyamine analysis results of *Lentinus lepideus*

[0208]

Table 6-1

[0209] Putrescine and spermidine were detected in both the control and DYP-added groups. The content in the DYP group was higher than that in the control, and the total amount of putrescine and spermidine was about 145% of that in the control. It was suggested that polyamines increased with the addition of DYP.

[0210] Example 6 Effect of Adding Yeast Cells to the Fagus crenata Cultivation Medium (Third Time) In this example, component analysis was performed when yeast cells were added to the *Lentinus lepideus* cultivation medium (the third time). In this example, the addition amount of yeast cells was increased compared to Examples 1 and 2, and was set to 1 wt%, 1.5 wt%, and 2 wt% in the medium.

[0211] 6-1. Cultivation of *Lentinus lepideus* The composition of the YKB-1 medium used as the cultivation medium for *Hydnum repandum* is the same as that in Table 2-1 for the first time.

[0212] The cultivation period of *Hydnum repandum* was 97 days. The cultivation was carried out under the conditions of a temperature of 20°C, a humidity of 50 - 80%, and a CO₂ concentration of 3000 ppm. Thereafter, scraping the bacteria → budding → suppression → growth (21 days) were performed.

[0213] The composition of the cultivation medium is as shown in Table 7-1. A control (without addition of yeast cells), and yeast cell addition groups with DYP 5 g (1% by weight in the medium), DYP 7.5 g (1.5% by weight), DYP 10 g (2% by weight), FD 5 g (1% by weight in the medium), FD 7.5 g (1.5% by weight), and FD 10 g (2% by weight) were prepared.

[0214]

Table 7-1

[0215] The nutritional analysis values of the cultivation media for the control, DYP 5 g, and DYP 10 g are shown in Table 7-2.

[0216]

Table 7-2

[0217] When the addition amount of yeast cells increased, the hyphal growth became slower, that is, during the cultivation, the rate at which the hyphae spread throughout the medium became slower. The days around the bacteria were 27 days for the control, 29.5 days for DYP 5 g, 33 days for DYP 7.5 g, 35 days for DYP 10 g, 28.5 days for FD 5 g, 30 days for FD 7.5 g, and 31.5 days for FD 10 g. There was no significant difference in the growth rate of the fruiting bodies.

[0218] The results such as the yield are shown in Table 7-3.

[0219]

Table 7-3

[0220] As shown in Table 7-3, when beech mushrooms were cultivated using a cultivation medium supplemented with yeast cells, the yield was slightly higher than that of the control, although it was almost the same. 6-2. Component Analysis (Whole Beech Mushroom) <Pretreatment> and <Analysis Items and Analytical Methods> were the same as in Example 1.

[0221] <Nutritional Components>

[0222] [Table 7-4]

[0223] As the addition amount of yeast cells increased, the protein content in beech mushrooms increased. The increase in the protein content in beech mushrooms was related to the increase in the protein content in the cultivation medium. <Free Amino Acids>

[0224] [Table 7-5]

[0225] [Table 7-6]

[0226] With the increase in the addition amount of yeast cells, the total content of 20 major free amino acids increased by about 10% or more. When 7.5 g and 10 g of DYP were added, it increased by about 140%, but it almost leveled off with 10 g of DYP. When 5 g, 7.5 g, and 10 g of FD were added, it increased according to the addition amount, and it increased by about 130% with the addition of 10 g of FD.

[0227] With the increase in the addition amount of DYP and FD, many amino acids increased. Amino acids such as glutamine, glutamate, ornithine, and arginine, which originally had high contents, tended to show large changes. In relative values with the control set to 100, the following amino acids increased particularly.

[0228] Aspartic acid: about 95 to about 194 Glutamine: about 137 to about 294 Threonine: about 124 to about 212 Arginine; about 126 to about 190 Ornithine; about 120 to about 143 Ornithine content was highest at 7.5 g of DYP in the DYP addition group, and showed a decreasing trend at 10 g of DYP (the same trend was observed in two cultivation tests). In the FD addition group, 10 g of FD had the highest content. The ornithine content of commercially available Shimeji mushrooms is about 70 - 150 mg / 100 g (as described on the Hokuto Shimeji package), and it was confirmed that by adding DYP and FD, the content exceeded this significantly, containing over 200 mg / 100 g.

[0229] <Sugar>

[0230]

Table 7-7

[0231] Among the saccharides, trehalose had the highest content. In the control group, it contained about 1%, but decreased as the addition amounts of DYP and FD increased. <Organic acid>

[0232]

Table 7-8

[0233] With the addition of DYP and FD, the content of pyroglutamic acid increased (about 254% - about 925% compared to the control). <5'-ribonucleic acid (as 2Na anhydride)>

[0234]

Table 7-9

[0235] Example 7 Effect of Adding Yeast Cells to the Flammulina velutipes Cultivation Medium (Third Time) In this example, component analysis was performed (the third time) when yeast cells were added to the enoki mushroom cultivation medium. In this example, the addition amount of yeast cells was increased compared to Example 3 and Example 4, and was set to 0.9% by weight, 1.3% by weight, and 1.8% by weight in the medium.

[0236] 7-1. Cultivation of Enoki Mushroom The composition of the YK-3 medium used as the enoki mushroom cultivation medium was the same as that in Table 4-1 for the first time.

[0237] The cultivation period of enoki mushrooms was set to 20 days. The cultivation was carried out under the conditions of a temperature of 17 to 21°C and a humidity of 70 ± 5%. Subsequently, scraping the bacteria → sprouting → suppression → fruiting body growth were performed. The composition of the cultivation medium was as shown in Table 8-1. A control (without addition of yeast cells), and yeast cell addition groups with DYP5g (0.9% by weight in the medium), DYP7.5g (1.3% by weight), DYP10g (1.8% by weight), FD5g (0.9% by weight in the medium), FD7.5g (1.3% by weight), and FD10g (1.8% by weight) added were prepared.

[0238]

Table 8-1

[0239] The nutritional analysis values of the cultivation media of the control, DYP5g, and DYP10g are shown in Table 8-2

[0240]

Table 8-2

[0241] The results such as the yield are shown in Table 8-3.

[0242]

Table 8-3

[0243] As shown in Table 8-3, the yield of enoki mushrooms cultivated using a cultivation medium supplemented with yeast cells was slightly higher than that of the control, but almost the same. 7-2. Component analysis (whole enoki mushroom) <Pretreatment> and <Analysis items and analytical methods> are the same as in Example 3.

[0244] <Nutritional components>

[0245]

Table 8-4

[0246] As the addition amount of DYP increased, the protein content in enoki mushrooms increased. In the case of FD, no increase in protein content corresponding to the addition amount was observed. <Free amino acids>

[0247]

Table 8-5

[0248]

Table 8-6

[0249] As the addition amount of yeast cells increased, the total content of 20 major free amino acids increased. When DYP was added, it increased by about 110% to about 117%. When FD was added, it increased by about 105% to about 112%.

[0250] With the increase in the addition amounts of DYP and FD, many amino acids increased. Amino acids with originally high contents such as glutamine, alanine, phenylalanine, and lysine tended to show large changes. The relative values with the control set to 100 are as follows.

[0251] Glutamine: about 109 - about 137 Alanine: about 101 - about 118 Phenylalanine: about 113 - about 148 Lysine: about 116 to about 134 Valine, isoleucine, proline, arginine, etc. hardly changed. Ornithine and aspartic acid involved in the ornithine circuit decreased with the increase in the added amount of yeast cells.

[0252] GABA (γ-aminobutyric acid) stagnated at DYP5g and FD5g, and then increased again at DYP7.5g, DYP10g, FD7.5g, and FD10g. It was the highest at DYP10g, and the relative value was 124 when the control was set to 100.

[0253] <Sugar>

[0254]

Table 8-7

[0255] Among the saccharides, the trehalose content was the highest, about 0.61% in the control, but it decreased as the added amounts of DYP and FD increased. <Organic acid>

[0256]

Table 8-8

[0257] With the addition of DY, the pyroglutamic acid content increased (about 106% to about 170% compared to the control). With the addition of FD, the pyroglutamic acid content decreased. <5'-ribonucleic acid (as 2Na anhydride)>

[0258]

Table 8-9

[0259] With the addition of DYP and FD, the most abundant ribonucleic acid, adenylate (AMP), increased (about 114% to about 130% compared to the control). Example 8 Effect of Adding Yeast Cells to the Fagus crenata Cultivation Medium: Capillary Column Electrophoresis Mass Spectrometry Analysis (CE-MS Analysis) In this example, DYP was added to the beech mushroom cultivation medium at 1% by weight in the medium in the same manner as in Example 1 and Example 2. For the liquid obtained by hot water extraction of the cultivated beech mushrooms, capillary column electrophoresis mass spectrometry (CE-MS analysis) was performed to examine the detected functional components.

[0260] 8-1. Cultivation of Beech Mushrooms The composition of the YKB-1 medium used as the beech mushroom cultivation medium was the same as shown in Table 2-1 as in the first time. The composition of the cultivation medium was the same as in the case of 5 g of DYP in Table 2-2 (505 g per bottle).

[0261] The cultivation of beech mushrooms was carried out under the three conditions of 69 days, 83 days, and 97 days described in Table 1-1. The cultivation was carried out under the conditions of a temperature of 20°C, a humidity of 50 - 80%, and CO2 of 3000 ppm. Then, scraping of the fungus →, sprouting → suppression → growth were carried out.

[0262] 8-2. Capillary Column Electrophoresis Mass Spectrometry (CE-MS Analysis) The edible part of the harvested beech mushrooms was cut, added with water (25 g of beech mushrooms, 35 g of water), homogenized, and then heated and extracted on a water bath at a heating water temperature of 95°C or higher for 6 minutes, and the centrifuged liquid was subjected to analysis.

[0263] The CE-MS analysis was commissioned to Professor Akira Oikawa of the Faculty of Agriculture, Yamagata University. The equipment used is as follows. Agilent G7100A CE Instrument (Agilent Technologies, Sacramento, CA), Agilent G6224A TOF LC / MS system, Agilent 1200 Infinity series G1311C Quad Pump VL, G1603A Agilent CE-MS adapter, and G1607A Agilent CE-ESI-MS sprayer kit In addition, G1601BA 3D-CE ChemStation software for CE and G3335-64002 MH Workstation were used.

[0264] A fused silica capillary (50 μm inner diameter × 100 cm total length) was used. 1 M formic acid was used as the electrolyte for cation analysis, or 20 mM ammonium formate (pH 10.0) was used as the electrolyte for anion analysis for separation. The capillary temperature was maintained at 20 °C. The sample solution was injected at 50 mbar for 15 seconds (15 nl). The applied voltage was 30 kV, and ESI-TOFMS analysis of cation and anion ions was performed. Substances that tended to increase with the addition of DYP were summarized in Table 9-1 based on the relative ratio of the detected and identified functional component peak areas between the addition of DYP and the control.

[0265]

Table 9-1

[0266] Glutamine: 30 - 50% or more of the amino acids in muscle composition, involved in muscle protein synthesis. Prevents muscle breakdown after intense exercise and accelerates muscle fatigue recovery. Enhances immunity and protects the gastric mucosa; Arginine: Enhances muscle by promoting the secretion of growth hormone, improves blood flow, reduces the risk of lifestyle diseases, and enhances immunity; Ornithine: Promotes ammonia metabolism, enhances muscle by promoting growth hormone secretion, maintains muscle mass, enhances immunity, and improves sleep quality; Citrulline: Vasodilatory effect, reduces fatigue, improves exercise ability, and reduces oxidative stress; Spermidine: A polyamine, activates new metabolism, improves the large intestine barrier function, has anti-inflammatory and anti-allergic effects, stabilizes DNA and suppresses mutations, and has anti-aging effects; Spermidine: A polyamine, activates new metabolism, improves the large intestine barrier function, has anti-inflammatory and anti-allergic effects, stabilizes DNA and suppresses mutations, and has anti-aging effects; S-adenosylmethionine (SAM): Supports enhanced nerve function and supports the detoxification function of the liver; Pyrrolidone carboxylic acid: Improves memory and thinking ability, cares for brain damage caused by alcohol, and is a functional component of Agaricus; Choline: Raw material for acetylcholine (converted to acetylcholine in the brain), and acetylcholine is a neurotransmitter responsible for memory and information transmission; Trigonelline: Promotes the production of nitric oxide in vascular endothelial cells and maintains soft blood vessels; Hydroxyproline: Contributes to the stabilization of the collagen structure of the skin (abundant in the skin); β-Alanine: Raw material for carnosine, reduces neuromuscular fatigue, improves endurance, and is a raw material for pantothenic acid.

[0267] Details of each substance are described below. Effect of DYP addition on the amino acid metabolism system related to the ornithine circuit and polyamine circuit

[0268]

Table 9-2

[0269] In particular, the increases in arginine, citrulline, spermidine, spermine, and SAM were significant. In addition, aspartic acid, etc. also increased. Effect of DYP addition on the amino acid metabolism system related to the citric acid circuit

[0270]

Table 9-3

[0271]

Table 9-4

[0272] In particular, the increases in glutamine, arginine, ornithine, citrulline, and pyrrolidone carboxylic acid were significant. In addition, aspartic acid, etc. also increased. Effect of DYP addition on substances involved in nucleic acid synthesis system

[0273]

Table 9-5

[0274] As substances related to the nucleic acid synthesis system, nucleic acids and their degradation products were analyzed. In particular, the increase in β-alanine and glutamine, which are degradation products of nucleic acids, was remarkable. In addition, allantoate, AMP, GMP, etc. also increased.

[0275] Example 9 Effect of Adding Yeast Cells to the Flammulina velutipes Cultivation Medium: Analysis of Ergothioneine by Capillary Column Electrophoresis Mass Spectrometry (CE-MS Analysis) In this example, for the liquid obtained by hot water extraction of the enokitake cultivated in the same manner as in Example 7, capillary column electrophoresis mass spectrometry (CE-MS analysis) was performed to examine ergothioneine. The addition amounts of yeast cells were 1 wt%, 1.5 wt%, and 2 wt% in the medium, the same as in Example 7.

[0276] The CE-MS analysis was commissioned to Professor Akira Oikawa of the Faculty of Agriculture, Yamagata University, and was carried out in the same manner as in Example 8. The instruments used were an Agilent G7100A CE Instrument (Agilent Technologies, Sacramento, CA), an Agilent G6224A TOF LC / MS system, an Agilent 1200 Infinity series G1311C Quad Pump VL, an Agilent CE-MS adapter G1603A, and an Agilent CE-ESI-MS sprayer kit G1607A, and the analysis was performed in the same method as in Example 8.

[0277] The results are shown in Table 10-1.

[0278]

Table 10-1

[0279] The addition of DYP and FD increased the content of ergothioneine in enoki mushrooms. In the case of DYP addition, it increased according to the addition amount, increasing by about 111% to about 129% compared to the control. In the case of FD addition, it increased to about 110% compared to the control regardless of the addition amount.

[0280] Example 10 Influence on the Organic Acid Content of Stipe Length Cultivation In this example, during the fruiting body growth of Bunashimeji, a cultivation method (stipe length cultivation) was attempted to lengthen the stipe by wrapping paper in the same way as enoki mushrooms. From the results of Example 2, since the amino acid content related to the urea cycle (ornithine cycle, Figure 1) such as ornithine and arginine was detected in the stipe, this example was conducted based on the hypothesis that these amino acids would increase by lengthening the growth of the stipe in the same way as enoki mushrooms. In this example, the addition amount of yeast cells was 1% by weight or 2% by weight in the medium. The composition of the YKB-1 medium used as the cultivation medium for Bunashimeji was the same as in Table 2-1 for the first time.

[0281] The composition of the cultivation medium was the same as in Table 7-1, and control (without yeast cell addition), and yeast cell addition groups with 5 g of DYP (1% by weight in the medium) and 10 g of DYP (2% by weight) added were prepared.

[0282] The cultivation period of Bunashimeji was 97 days. The cultivation was carried out under the conditions of a temperature of 20 °C, humidity of 50 - 80%, and CO2 of 3000 ppm. Then, scraping the bacteria → budding → suppression → growth (21 days) was performed. During this growth period, the fruiting body of Bunashimeji was wrapped with paper. As a result, the stipe of Bunashimeji grew longer than when not wrapped with paper.

[0283] Table 11-1 shows the results such as the yield in each case of Control 1 (normal cultivation, without DYP addition), Control 2 (stipe length cultivation, without DYP addition), DYP 5 g (stipe length cultivation, with 5 g of DYP added), and DYP 10 (stipe length cultivation, with 10 g of DYP added).

[0284]

Table 11-1

[0285] By means of long-stipe cultivation, the ratio of the stipe part becomes higher, that is, the fruiting body grows longer. On the other hand, as shown in the results of Example 7 etc., the weight per strain increases by the addition of DYP. Even when long-stipe cultivation is carried out, when the addition amount of DYP increases, the stipe part ratio decreases. When the stipe part ratio is low, the fruiting body has a strong spreading force and tends to be able to be rolled up like toilet paper.

[0286] The nutritional analysis values in each case of Control 1 (normal cultivation, no DYP addition), Control 2 (long-stipe cultivation, no DYP addition), DYP5g (long-stipe cultivation, 5 g of DYP added), and DYP10 (long-stipe cultivation, 10 g of DYP added) are shown in Table 11-2

[0287]

Table 11-2

[0288] Consider the results of Table 11-2 and Table 7-4 together. From the comparison between Control 1 and Control 2, the protein decreases by long-stipe cultivation. The protein increases according to the addition amount of DYP, but when combined with long-stipe cultivation, the degree of protein increase decreases due to the addition of DYP.

[0289] The results of examining the content of free amino acids (18 types) are shown in Table 11-3.

[0290]

Table 11-3

[0291] Only by long-stipe cultivation, the total content of 18 types of main free amino acids was almost the same as that of the control (normal cultivation). On the other hand, when the addition amount of DYP increased, the total content of 18 types of main free amino acids increased. When the addition of DYP was combined with long-stipe cultivation, the free amino acid content further increased. By the combination of long-stipe cultivation and DYP, compared with the cases of normal cultivation and long-stipe cultivation only, the main free amino acid content was about 109% to about 143%.

[0292] The ornithine content increased with the cultivation of the petiole length. It also increased with the addition of DYP. It further increased with the combination of the cultivation of the petiole length and the addition of DYP. The combination of DYP10 (2% by weight addition) and the cultivation of the petiole length reached the highest value of 240 mg / 100 g in the examples of this specification.

[0293] Arginine was almost unchanged from the control (normal cultivation) with only the cultivation of the petiole length. On the other hand, as the addition amount of DYP increased, the arginine content increased. When the addition of DYP was combined with the cultivation of the petiole length, the arginine content further increased.

Claims

1. A mushroom cultivation medium additive containing yeast cells, the content of ornithine in mushrooms; and, (1) the content of at least one amino acid selected from the group consisting of arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid, and ergothioneine; and, the content of at least one component selected from the group consisting of the following (2)-(5) (2) a nucleic acid selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP), and uridylic acid (UMP); (3) a polyamine selected from the group consisting of spermidine, spermine, and putrescine; (4) choline; and / or (5) trigonelline of at least one component is increased, a mushroom cultivation medium additive.

2. The mushroom cultivation medium additive according to claim 1, which increases the content of γ-aminobutyric acid and / or ergothioneine.

3. The mushroom cultivation medium additive according to claim 1, which increases the content of guanylic acid (GMP) and / or adenylic acid (AMP).

4. The mushroom cultivation medium additive according to any one of claims 1-3, which increases the content of components of two or more groups among the substances of (2)-(5).

5. The mushroom cultivation medium additive according to any one of claims 1-4, wherein the content of the ornithine, the amino acid of (1), or at least one component of (2)-(5) is increased to 120% or more compared to the case where no additive is added.

6. Furthermore, the mushroom cultivation medium additive according to any one of claims 1-5, which increases the umami of mushrooms.

7. The mushroom cultivation medium additive according to any one of claims 1-6, wherein the yeast cells are yeast cells in which the internal components are released outside the cells by heat treatment and / or enzymatic treatment of the yeast cells.

8. The mushroom cultivation medium additive according to any one of claims 1-7, wherein the mushroom is selected from edible mushrooms consisting of bunashimeji, enokitake, hon-shimeji, hatake-shimeji, hiratake, himematsutake, shiitake, maitake, portobello, eryngii, matsutake, truffle, nameko, tamogitake, and baka-matsutake.

9. The mushroom cultivation medium additive according to any one of claims 1-7, wherein the mushroom is bunashimeji or enokitake.

10. Furthermore, the following: (i) increasing the umami of the mushroom; (ii) increasing the content of polyamines in the mushroom; (iii) increasing the content of protein in the mushroom; and (iv) not increasing the yield of the mushroom; The mushroom cultivation medium additive according to any one of claims 1-9, which satisfies one or more requirements selected from the group consisting of:

11. The content of ornithine in the mushroom; and, (1) the content of at least one amino acid selected from the group consisting of arginine, glutamic acid, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline, γ-aminobutyric acid and ergothioneine; As well as, The content of at least one component selected from the group consisting of the following (2)-(5) (2) Nucleic acids selected from the group consisting of guanylic acid (GMP), adenylic acid (AMP) and uridylic acid (UMP); (3) Polyamines selected from the group consisting of spermidine, spermine and putrescine; (4) Choline; and / or (5) Trigonelline A method for increasing the content of, comprising adding yeast cells to a mushroom cultivation medium.

12. The method according to claim 11, which increases the content of γ-aminobutyric acid and / or ergothioneine.

13. The method according to claim 11, which increases the content of guanylic acid (GMP) and / or adenylic acid (AMP).

14. The method according to any one of claims 11-13, which increases the content of components in two or more groups among the substances of (2)-(5).

15. The method according to any one of claims 11-14, wherein the content of the ornithine, the amino acid of (1), or at least one component of (2)-(5) is increased to 120% or more compared to the case where no additive is added.

16. Furthermore, the method according to any one of claims 11-15, which increases the umami of the mushroom.

17. The method according to any one of claims 11-16, wherein the yeast cells are yeast cells in which the internal components are released outside the cells by heat treatment and / or enzyme treatment of the yeast cells.

18. The method according to any one of claims 11 - 17, wherein the mushroom is selected from edible mushrooms consisting of beech mushrooms, enoki mushrooms, hon-shimeji mushrooms, hata-keshimeji mushrooms, flat mushrooms, hime-matsutake mushrooms, shiitake mushrooms, button mushrooms, porcini mushrooms, eringi mushrooms, matsutake mushrooms, truffles, nameko mushrooms, tamogitake mushrooms, and baka-matsutake mushrooms.

19. The method according to any one of claims 11 - 18, wherein the mushroom is beech mushroom or enoki mushroom.

20. Furthermore, the following; (i) increasing the umami of the mushroom; (ii) increasing the content of polyamines in the mushroom; (iii) increasing the protein content in the mushroom; and (iv) not increasing the yield of the mushroom; The method according to any one of claims 11 - 19, which exhibits one or more effects selected from the group consisting of the above.

21. The method according to any one of claims 11 - 20, further comprising performing handle length cultivation during fruiting body growth.

22. The method according to claim 21, wherein the content of ornithine and / or arginine is increased.

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