Water Extraction of Mycosporine-Like Amino Acids by Controlled Heating
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Solution Overview
Problem
Existing methods for extracting mycosporine-like amino acids (MAAs) from fungal cells, particularly those of the family Dothioraceae of the order Dothideales, face low efficiency and stability issues, especially when using water at normal temperatures, leading to laborious and costly processes with potential degradation at high temperatures.
Innovation Solution
A method involving heating fungal cells or culture liquids of black yeasts from the family Dothioraceae to temperatures above 40°C, using water as the solvent, and avoiding the use of ascorbic acid and peptone in the culture medium, to enhance extraction efficiency and stability of MAAs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If water at normal temperature is used for extraction, then organic solvent removal is avoided, but extraction efficiency is low
Solution Approach 1:
The patent applies parameter changes by heating the water extraction system to temperatures of 40°C to 100°C. This temperature parameter change significantly improves the extraction efficiency of MAAs from fungal cells while maintaining the use of water as the solvent, thus avoiding organic solvent removal steps.
2Productivity
If high temperature conditions are used for extraction, then extraction efficiency is improved, but MAA stability deteriorates
Solution Approach 1:
The patent optimizes the temperature parameter within the range of 40°C to 100°C, which is high enough to improve extraction efficiency but controlled to prevent MAA degradation. This optimized parameter range resolves the contradiction between extraction efficiency and MAA stability.
3Stability of the object's composition
If low temperature extraction is used, then MAA stability is maintained, but extraction efficiency is low
Solution Approach 1:
The patent changes the temperature parameter from normal temperature to 40°C to 100°C, which sufficiently raises the extraction efficiency while staying below the degradation threshold of MAAs (75-80°C for some species). This parameter optimization resolves the contradiction.
4Device complexity
If conventional extraction methods are used, then simple procedure is maintained, but labor and cost increase due to low concentration
Solution Approach 1:
By changing the temperature parameter to 40°C to 100°C, the patent achieves high concentration of MAAs in the extract, reducing the need for additional concentration steps and minimizing labor time while maintaining procedure simplicity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method achieves a high recovery of MAAs in a polar solvent extract, particularly water, with improved concentration and stability, allowing for cost-effective production without the need for organic solvents or additional solvent removal steps, and enabling sterilization of the product.
Implementation Method 1
heating fungal cells or culture liquids of black yeasts from the family Dothioraceae to temperatures above 40°C
Implementation Method 2
extracting mycosporine-like amino acids (MAAs) from fungal cells into a polar solvent, especially water
Data Source
AI summary
An object of the present disclosure is to efficiently extract mycosporine-like amino acids (MAAs), and to obtain an MAA extract at high concentration, from fungal cells of a black yeast of the family Dothioraceae of the order Dothideales. The present disclosure provides a method of extracting MAAs into water, the method including: a culture step of culturing Aureobasidium pullulans; and an extraction step of extracting an MAA fraction from cultured fungal cells of the Aureobasidium pullulans; the method satisfying one or more selected from the following (a), (b), and (c): (a) in the extraction step, an MAA fraction is extracted into a polar solvent at not less than 40°C; (b) before the extraction step, a heating step of collecting fungal cells from the culture liquid after the culture step, and heating the collected fungal cells, is carried out; (c) in the culture step, the culture is carried out in a medium that does not substantially contain ascorbic acid or a salt thereof, and/or peptone.