研究ノート 米麹の糖化および発酵による抗酸化能の付与
Contents
1. 4 5 1 99 83 2004 2 Machida M et al Genome sequencing and analysis of Aspergillus oryzae Nature 438 1157 1162 2005 3 pp 266 275 2006 pp 4 11 2007 5 pp 1 7 2005 6 Ukeda H Kawana D Maeda S and Sawamura M 4 Spectrophotometric assay for superoxide dismutase based on the reduction of highly water soluble tetrazolium salts by xanthine xanthine oxidase Biosci Biotechnol Biochem 63 485 488 1999 72. 1 Aspergillus oryzae Beh HRI Aspergillus oryzae Aspergillus sojae Aspergillus 2mgzzo72 fa Aspergillus kawachii 4 oryzae RIB40 2005 2 3 1 1 superoxide dismutase SOD S
3. Fig 3 Fig 4 Fig 6 ew SOD
4. 8 Bacillus licheniformis w 76 301 307 1998 9 103 321 326 2008 10 Park E K Sung J H Trinh H T Bae E A Yun H K Hong S S Kim D H Lactic acid bacterial fermentation increases the antiallergic effects of 4 19 26 2008 lxeris dentate J Microbiol Biotechnol 12 KEBK ETSE BOKER AFA 18 308 313 2008 AME 11 pp 180 155 1986 A 87 922 926 1992 4 19 26 2008 Production of antioxidant by the rice koji saccharification of the rice koji and fermentation of saccharified the rice koji Kenji OZEKI Kazuhiro KIRIFUJI Kenji TSUTSUI Masanori WAKAIZUME and Kiyoko OZEKI2 1Genome Biotechnology Laboratory of Kanazawa Institute of Technology 3
5. 4 19 26 2008 DAL FE 1 RDL eB 2 924 0888 3 1 2 630 8506 E mail ozeki neptune kanazawa it ac jD 2008 7 27 2008 8 19 A SOD
6. OH RO 3 1 Aspergillus oryzae A sojae 4 19 26 2008 A awamori A kawachii Fig 1 U g ee Fig A oryzae gt A sojae A oryzae 3 RIB837 RIB40 A so ge A awamori A kawachii cg 4 oryzae
7. 9 RIB40 RIB128 KBN2012 S H H Fig 6 4388 KBN2001 4 19 26 2008 119 BROAD TAYE 1 A Co FLAS Be B38 BF a A B 4 19 26 2008 Fig 5 SOD KBN2001 B Fig 6 KBN2012 4388
8. 2 eg Fig 2 U g Fig 2 4 19 26 2008 Fig 2 A oryzae A sojae A oryzae ge 3 Fig 3 Fig 4 2 F
9. Table 2 7 K7 9 K9 B 30 37C 5 5 5000rpm 5 9 10 Table 2 7 9 Saccharomyces cerevisiae Lactobacillus casei Bifidobacterium sp 5 a SOD SOD 9 Os NO TB A ee b
10. 1 Yatsukaho Hakusan Ishikawa 924 0838 Japan 2Graduate School of Humanities and Sciences Nara Women s University Kitauoya nishimachi Nara 630 8506 Japan E mail ozeki neptune kanazawa it ac jp ABSTRACT We prepared the Aspergillus sp rice koji and examined the antioxidant activities of the rice koji extract saccharified solution of the rice koj and of the following solution fermented by sake yeast or the lactic acid bacterium The A oryzae rice koji were shown to provide high a amylase activity and the production of antioxidant by sake yeast fermentation On the other hand the A awamoriand A kawachii rice koji were shown to have high saccharifing activity and the production of antioxidant by the lactic acid bacterium fermentation It was revealed that the measurement of hydroperoxy radical elimination rate correlated to the SOD inhibition rate that we have used as evaluation method of the antioxidative activity and that the method of the hydroperoxy radical elimination rate permitted more sensitive assay Key words Aspergillus sp saccharified rice koji sake yeast lactic acid bacterium antioxidant
11. OD SOD 9 o 2 1 Table 1 5 0x106 cells ml BOK 1 NaNOs 0 5 KHzPO4 3ml 709 co 10g 30 1 30 1 8 4 19 26 2008 Table 1 RIB40 RIB128 RIB307 GEW Aspergillus oryzae KBN616 GSMi 3 Beth Aspergillus soj
12. ae Aspergillus awamori RIB337 No 9 KBN2012 4888 Aspergillus kawachi KBN2001 By Ir ka 2 5 10mM Buffer pH5 0 0 5 NaCl 3 No 5A w SOD 3 5 RO 50C No 5A 4 0 2gum
13. ig 5 Fig 6 Fig 5 02 Fig 3 Fig 4 Hig 6 OH f 60 K7 Fig 3 WRR K7 K9 Fig 4 WARR K9 KBN616 KBN616 RIB337 t K7 K9 KBN616 OF K7 K9
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