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AssigneeAmano Enzyme Inc.
InventorsKazutaka Tsuruhami, Atsuki Toumoto, Masataka Goto, Satoshi Koikeda
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A physiologically active substance of aglycon type, in particular, aglycon isoflavone, can be efficiently produced, without resort to any acid/alkali treatment or fermentation and substantially without changing the physical properties of a material, by treating the material with a sufficient amount of diglycosidase for a sufficient period of time at an appropriate temperature and pH so that a physiologically active substance of glycoside type contained in the material can be converted into the physiologically active substance of aglycon type. Moreover, by using diglycosidase and/or a specific enzyme preparation, the aglycon content in a protein or protein-containing food can be increased and the flavor thereof can be improved.
A process for producing an aglycon which comprises forming an aglycon by treating, with diglycosidase, a glycoside containing a compound selected from the group consisting of phytoestrogens, polyphenols, isoflavones, biochanin A, formononetin, cumestrol, and lignans as the aglycon.
A process for producing a protein having an increased aglycon content or a food containing the protein, which comprises a step of treating a protein or protein-containing food with diglycosidase.
A process for producing a flavor-improved protein or a food containing the protein, which comprises a step of treating with an enzyme preparation containing mainly at least one enzyme selected from the group consisting of amylases, cellulases, pectinases, proteases, lipases, α-glucosidases, α-galactosidases, and yeast-dissolving enzymes.
A method of administering diglycosidase orally to form an aglycon from a glycoside in a living body.
A method of converting a physiologically active substance of glycoside type into a physiologically active substance of aglycon type, which comprises treating the physiologically active substance of glycoside type with diglycosidase.
A process for producing a composition rich in a phytogenic physiologically active substance of aglycon type, which comprises treating a phytogenic material containing a phytogenic physiologically active substance of glycoside type with diglycosidase.
A method of accelerating a bioabsorption of a physiologically active substance, which comprises administering diglycosidase orally before, during, or after the ingestion of a food containing a physiologically active substance of glycoside type.
An agent converting a physiologically active substance of glycoside type into the physiologically active substance of aglycon type, which contains at least diglycosidase.
Dependencies are inferred from the claim text.
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Acting on glycosyl compounds: hydrolysing O- and S- glycosyl compounds
Vegetable proteins: from soybean
Removal of unwanted matter, e.g. deodorisation or detoxification: using enzymes
Removing undesirable substances, e.g. bitter substances: using enzymes; Enzymatic transformation of pulses or legumes
Term end not estimated
The present invention relates to a process for producing an aglycon, a process for producing a protein having an increased aglycon content or a food containing said protein, a process for producing a flavor-improved protein or a food containing said protein, and a process for forming an isoflavone in a living body. The invention may be utilized, for example, for producing processed foods, health foods, dietary supplements, and medicaments.
Glycosides are chemical substances wherein a saccharide is bonded to a non-saccharide part called aglycon, and are widely present in nature.
Some glycosides are known to exhibit physiological activity through decomposition into aglycons by a glycosidase such as glucosidase produced by enteric bacteria though the glycosides themselves do not exhibit the physiological activity because of their poor enteric absorption, as phytochemicals (phytogenic functional ingredients) such as polyphenols having antioxidation action and phytoestrogens having a weak estrogenic action. Thus, in view of preventing and symptom-alleviating effects of life-style related diseases such as cancer, arteriosclerosis, osteoporosis, and climacteric disorder, and diseases owing to aging, attention has been focused on soybean protein concentrates, soybean-processed materials, and food containing the soybean protein concentrates.
FIG. 1 is a graph showing the results of Example 7.
FIG. 2 is a graph showing the results of Example 8.
FIG. 3 is a graph showing the results of Example 14.
The invention will be explained in detail with illustrating Examples using soybean materials as phytogenic materials. Examples are illustrated for the purpose of explanation only and they by no means restrict the scope of the invention.
The phytogenic materials, for example defatted soybean, soymilk, concentrated soybean protein, and various soybean products contain 12 kinds of isoflavone compounds. Specifically, they contain aglycons of glycitein, daidzein, and genistein; glucoside glycosides of glycitin, daidzin, and genistin; acetylglycitin, acetyldaidzin, and acetylgenistin having O-acetyl group at 6-position of the glucose residue; and malonylglycitin, malonyldaidzin, and malonylgenistin having O-malonyl group at 6-position of the glucose residue. The existing ratio of these compounds is characteristic to each of the difference of varieties of soybean and the difference of treatment in the production steps.
Unless otherwise stated, ratio, part(s), percent, and the like are herein based on weight.