JPS6043357A - Health food containing cultured mycelia of forms japonicus - Google Patents

Abstract

PURPOSE:To produce the mycelia of MANNENTAKE (Fomes japonicus, a kind of fungi) (a health food) containing the component resembling close to that of the natural MANNENTAKE, in a short time and high yield, at a low cost, by culturing seed mycelia in a liquid medium containing glucose and wheat embryo as essential components at specific ratios. CONSTITUTION:A mineral component such as the salt of P, Mn, Mg, Ca, Fe, etc. and a nutrient component such as embryo of cereals, rice bran, etc. are added to sterilized water, stirred and dissolved to obtain a liquid medium. The medium is added with 0.2-10W/V% glucose and 0.2-2W/V% wheat embryo, sterilized usually at 120-130 deg.C for 15-30min, inoculated with the seed mycelia of MANNENTAKE, and cultured under aerobic condition. The amoutn of the seed mycelia to be added to the medium is as low as 5-10mg per 100ml of the medium, and the cultivation is carried out at 25-30 deg.C under agitation at 200-300r.p.m. under aeration of 0.5-3.0V.V.m. for 7-21 days in a dark place. The mycelia of MANNENTAKE containing the components close to the components of the natural fruiting body of MANNENTAKE can be produced by this process in high yield.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a health food comprising cultured mycelium of C. chinensis.

Stone mushroom is a basidiomycete that belongs to the order Polygonum and the family Sarnocotyaceae.It is also known as Ganoderma, and has been prized as an excellent herbal medicine in China since ancient times.

In recent years, even in Japan, research has been actively conducted to scientifically elucidate the active ingredients of Cinnamon mushroom, and its anticancer, antihypertensive, and antihyperlipidemic effects are gradually becoming clearer. Various attempts have been made to isolate the active ingredient and use it as a medicine, and to use the mushroom itself as a so-called health food.

However, even in China, spinach mushroom grows very rarely in nature, making it extremely difficult to obtain and very expensive. Recently, in our country, it has become possible to artificially cultivate Cinnamon mushrooms, making them relatively easy to obtain, but they are still expensive and require a long period of 2 to 5 years to grow. In addition, there is a problem in that many of the artificially cultivated stone mushrooms contain different ingredients compared to natural ones.

In view of these circumstances, the present inventors conducted extensive research in order to easily and inexpensively obtain a stone mushroom that has the same or similar components as natural ones, and unexpectedly found a specific A liquid medium having the following composition is extremely effective for cultivating the mycelium of C. chinensis, and it is possible to obtain the mycelium of C. chinensis in a short period of time, in good yield, and at low cost. It was found that it is suitable as As mentioned above, artificial cultivation of Cinnamon mushroom has already been carried out, but this is the cultivation of the fruiting body of Cinnamon mushroom, and as in the present invention, the mycelium of Cinnamon mushroom can be efficiently cultured in liquid to approximate natural fruiting bodies. There have been no known examples of mycelium having a bacterial component.

Thus, the present invention provides a novel mycelium-based health food containing mycelium that is close to natural fruiting bodies and that is obtained by liquid culture in a liquid medium with a specific composition. According to the invention, glucose 0.2-]Qw/v% and wheat germ 0.2-2W/V
By using % as an essential component, it is possible to obtain natural L. chinensis mycelium in a short period of time, at low cost, and in good yield. After the cultivation is completed, the mycelium is separated from the culture and used as is to produce normal mushrooms. Alternatively, it can be made into a health food in a known form according to a conventional method, and this can be used in the same way as a health food using natural L. edulis fruiting bodies.

That is, in order to obtain the Moscanthus mycelium of the present invention, first, the Moscanthus mycelium is liquid cultured in a liquid medium containing glucose and wheat germ as essential components.

The glucose and wheat germ used as the medium components may be any of those commonly available as medium components. Glucose is 0.2~]Qw/v based on the total amount of the medium
%, preferably 1 to 8 W/v%. Even if the amount of glucose is lower than 0.2 W/V%, l Q
Even if it exceeds 1% w/X, the yield of mycelium decreases. Wheat germ is used in a proportion of 0.2 to 2 W/V%, preferably 0.5 to 1, Qw/v%, based on the total amount of the medium. If the amount of wheat germ is less than 0.2 w/v%, the yield of mycelium will decrease, and if it exceeds 2 w/v%, it will be economically disadvantageous. Particularly, in the present invention, it is preferable that the weight ratio of wheat germ nigercose in the liquid medium is 1:1 to 8, thereby improving the yield of the L. chinensis mycelium.

Optionally, the liquid medium may contain mineral components such as salts such as phosphorus, manganese, magnesium, calcium, and iron, as well as other grain germs, rice bran, corn steep liquor, vitamins, nucleic acids, amino acids, and salts. Other nutritional ingredients such as flour, yeast extract, peptone, etc. may be added as appropriate.

The liquid medium can be prepared according to a conventional method, for example, each predetermined component is added to sterilized water, dispersed, and dissolved.

The obtained medium is usually heated at 120 to 130°C and 15 to 3
After being sterilized for 0 minutes, it is used for culturing the C. chinensis mycelium.

Cultivation of C. chinensis mycelium is carried out under aerobic conditions by inoculating an appropriate amount of seed mycelia into the liquid medium.

The seed hyphae to be used may be of any species belonging to the Basidiomycete order, the order Arunocarinae, and the family Arunocarinae. For example, Kawamura Shiitake Research Institute (L.
-1-11) It can be done more manually.

Usually, the inoculum amount of seed hyphae is about 5-10 fng/100
Me medium is sufficient, 200-300 r, p, m
, while stirring at a temperature of 25 to 30°C and an aeration rate of 0.5 to 3.
Q v, vlm.

By culturing in the dark for 7 to 21 days,
A high yield of C. latinum mycelium having components similar to those contained in the natural C. latinum fruiting body can be obtained in high yield (for example, according to this culture, potato dextrose broth, which is used for the conventional culture of seed culture for artificial cultivation of C. latinum ) (PDB) can achieve a mycelial yield of 9 to 50 times compared to medium).

After completion of cultivation - Separate mycelium from the resulting culture. This separation can be carried out by conventional methods such as filtration and centrifugation. Note that since useful components are accumulated in the culture solution remaining after the mycelium has been separated, it can also be processed by concentration to dryness and used in the same way as the mycelium.

The mycelium thus obtained generally has a spherical shape with a diameter of 1 to 5 mm, has the texture and flavor unique to mushrooms, and has the aromatic flavor of wheat germ, and can be used as a health food as is. For example, it can be used as soup, tsukudani, etc. by ordinary cooking methods. It can also be dried in a conventional manner, crushed if necessary, and combined with a food-acceptable carrier to form powders, tablets, rounds, granules-capsules, etc. It can also be used as a tonic ingredient.

The attached FIGS. 1 and 2 show gas chromatograms and thin-layer chromatograms of extracts obtained by hot water extraction of C. chinensis cultured mycelium obtained in the present invention (Example 2 described below) and further extraction with ethyl acetate. show. The conditions for each chromatography are as follows.

Gas chromatography model used: Shimadzu GC-7A; Column 2% ov
-1, Uniport HP (60-80 mesh), 3 fight X
200m; Column temperature: 150°C - held for 8 minutes, then raised to 230°C in 80 minutes; vaporization chamber temperature = 2
80℃; Detector: FIDo.The sample was heated to T according to the usual method.
It became MS.

Thin layer chromatography plate: silica gel manufactured by Merck; developing solvent: chloroform-methanol (9:1); color development = ■2 and ultraviolet light (in Figure 2, spots indicated by dotted lines are colored by I2; spots indicated by solid lines are exposed to ultraviolet light) Develops color under a lamp, and strongly develops color under I2).

In FIGS. 1 and 2, chromatogram A is a chromatogram of a hot water extract of a natural rock fruiting body re-extracted with ethyl acetate, and B is a chromatogram of the mycelium of the present invention. This shows that the C. latinum mycelium of the invention contains components that are extremely similar to those of the natural C. latinum fruiting body.

Next, the present invention will be explained in more detail with reference to Examples.

Examples 1 to 17 Potato dextrose agar medium (manufactured by Difco) 39
Disperse and dissolve in 1.000 me of water, l Q Q
The mixture was dispensed into 2 Q me flasks, autoclaved at 120°C for 30 minutes, and then cooled to prepare a PDA medium. This was inoculated with 1 platinum loop of C. monocytogenes seed mycelium (obtained from Kawatsuki Shiibuki Research Institute, Inc.), and cultured for 14 days at 25°C in the dark to obtain a seed culture of C. monocytogenes mycelium. .

On the other hand, glucose and wheat germ were dispersed and dissolved in sterilized water in the proportions shown in Table 1 below, dispensed into 500 me Erlenmeyer flasks in 150 me portions, plugged with cotton plugs, and covered with aluminum foil. A liquid medium was prepared by autoclaving at 121° C. for 30 minutes and then cooling to room temperature.

Three platinum loops of the above seed culture were inoculated into each liquid medium under aseptic conditions, and placed in a shaking incubator (220°C) in the dark at 25°C.
Cultured for 2 weeks on r, P, m, “l.

After culturing, add the culture solution to 1000 Or, p, m, 10
The mixture was centrifuged for a minute, the supernatant was removed, and an appropriate amount of ethanol was added to the precipitate, followed by vigorous shaking. This was suctioned and filtered on a Buchner filter, washed with ethanol, thoroughly filtered, and weighed to determine the mycelium yield. The results are shown in Table 1. Additionally, Table 1 also shows, as a control, the results of similarly culturing the C. chinensis mycelium using potato dextrose broth as the liquid medium.

Table 1 As is clear from the results, when the liquid medium of the present invention is used, a very high mycelium yield can be obtained, and the yield is particularly high when the ratio of wheat germ nigercose is 1:1 to 8. .

The obtained mycelium had a spherical shape with a diameter of 1 to 5 mm, and was air-dried at 25°C for 12 to 24 hours to obtain the health food of the present invention.

Example 18 Using a Jarfer Mentor, the cultivation of C. chinensis mycelium was carried out as follows.

Mix 100 y of glucose and 25 y of wheat germ with 51 y of boiled and cooled tap water in a jar of a jar fermenter (101 volumes), then seal the jar and heat to 121°C.
A liquid medium was prepared by autoclaving for 30 minutes. The jar was attached to a jar fermenter and the seed mycelial culture 150 was cultured in the same medium at 25°C for 14 days with shaking.
ml was inoculated under sterile conditions. 300 r, P, m,
While agitating the air at a flow rate of 3.017 min,
The cells were cultured at 28°C for 14 days. The resulting culture was filtered through gauze to obtain mycelium of 0.84 to 9 (wet weight) and a culture solution of 351.

The obtained mycelium was air-dried at 25°C for 12 to 24 hours to obtain the health food of the present invention.

[Brief explanation of drawings]

FIGS. 1 and 2 are gas chromatograms and thin layer chromatograms, respectively, comparing the components of the mycelium of the present invention and natural L. lucidum fruiting bodies. Patent applicant Sunstar Co., Ltd. Representative patent attorney Aoyama Aoyama)'! i; Q12 people 332- B Figure 2

Claims (2)

[Claims] (1) A health food characterized by consisting of a lucidum mycelium obtained by culturing it in a liquid medium containing 0.2 to LOW/V% glucose and 0.2 to 2 W/V% wheat germ as essential components. (2) The weight ratio of wheat germ nigercose in the medium is 1=
The health food of item (1) above, which is 1 to 8.