| Project/Area Number |
11680144
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Mukogawa Women's University |
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Principal Investigator |
OHSUGI Masahiro School of Human Environmental Sciences, Department of Food Science and Nutrition, Professor, 生活環境学部・食物栄養学科, 教授 (70085231)
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| Co-Investigator(Kenkyū-buntansha) |
OKAMURA Tokumitsu Junior College Division, Department of Dietory Life and Food Science, Assistant Professor, 短期大学部・食生活学科, 助教授 (20211807)
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| Project Period (FY) |
1999 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2001: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2000: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 1999: ¥2,200,000 (Direct Cost: ¥2,200,000)
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| Keywords | basidiomycetes / mushroom / fibrinolytic enzyme / anti-thrombin activity / thrombosis prevention / functional food / alcohol drinks / cheese / プロテアーゼ / 微生物 |
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| Research Abstract |
Screening of blood related physiological active substances was investigated in the purpose of the development of a new healthy and functional food by basidiomycetes(mushroom). The mycelium of basidiomycetes was cultivated for 2-3 weeks at 251 on 2% malt medium under shaking. The culture fluid was assayed for the fibrinolytic activity by fibrin plate method, and for the anti-thrombin acitivity by thrombin time(TT) using blood coagulometer.
As the result, a high fibrinolytic activity was found in the agricultural and wild species of Pleurotus cornucopiae, and in the wild species Trichploma sp. The fibrinolytic enzymes from these species were partially purified and characterized as a serine family proteinase both. On the other hand, a high anti-thrombin activity was found in the wild species of Laetiporus sulphureus, which is difficult in artificial cultivation. By cell fusion with Hypsizigus marmoreus, a fusant having same isozyme pattern of lactic acid dehydrogenase with host was obtained.
The development of fermented foods using basidiomycetes(mushroom) which have a fibrinolytic activity or anti-thrombin activity was attempted. The invention of foods from rice, barley, fruit juice, soybean and milk as a food material was resulted in sake-like, beer-like and wine-like drinks by basidiomycetes only. In addition to alcohol drinks, the fermented foods of cheese, miso, natto and bread/having fibrinolytic activity or anti-thrombin activity, and or containing anti-cancer β-D-gulcan were originated.
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