Development of functional soybean by mushroom fermentation
| Project/Area Number |
24500960
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Mukogawa Women's University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
TABATA Mariko 武庫川女子大学, 生活環境学部, 助教 (90435321)
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| Project Period (FY) |
2012-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | 担子菌 / 発酵食品 / 機能性食品 / 黒大豆 / 大豆 / 味噌 / エクオール / イソフラボン / 国際情報交換 |
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| Outline of Final Research Achievements |
Yamabushitake is smaller the particle size, shiitake in the larger grain size, physiological activity and isoflavone concentration, is that the nucleic acid concentration increases were found. Also it revealed that the fermented black soybean with a mouse is safe. It is added that a new functionality to fermentation, was also able to create a miso showing antioxidant activity significantly higher in Schizophyllum commune. In addition, reduction in allergen proteins also observed, successful prototype of black soybean miso having functionality.
Fermentation black in soybean fermented by Schizophyllum commune, could be detected equol. That is the, has been considered to not be able to make if it is not lactic acid bacteria in the gut equol, suggesting the possibility of production in the fermentation of Basidiomycetes.
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Report
(5 results)
Research Products
(39 results)
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[Presentation] 食からの健康維持
Author(s)
松井 徳光
Organizer
日本薬局協励会兵庫西支部・兵庫東支部合同新年大会
Place of Presentation
兵庫県神戸市
Related Report
Invited
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