Amano Enzyme Inc.

Pokka Corporation

Kazutaka Tsuruhami

Shigeharu Mori

Atsuki Toumoto

Masamichi Okada

Satoshi Koikeda

Syuichi Fukumoto

Kanzo Sakata

Taichi Usui

Yoshinao Koide

Masataka Goto

Shigeru Yamamoto

An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a &#x3b2;-glycosidase derived from a microorganism of the genusormulticolor, or microbial fermentative treatment using a microorganism of the genus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.

Antioxidant material, anti-deterioration agent and food or beverage

A novel diglycosidase produced by a microorganism belonging to the genus, having the following physicochemical properties: (1) action and substrate specificity: it acts on a disaccharide glycoside, releasing the disaccharide sugar and the aglycone thereof; (2) optimum pH: around 4.5; (3) pH stability: it is stable at pH 4.0 to 8.0 under the processing condition of 37&#xb0; C. for 30 minutes, and retains its 80% or more of the activity even after processing at pH 4.0 or lower; (4) optimum temperature: around 60&#xb0; C. in a sodium acetate-acetic acid buffer solution (pH 5.5); (5) thermal stability: it is stable at 50&#xb0; C. or lower in a sodium acetate-acetic acid buffer solution (pH 5.5) and retains 45% of the activity even after processing at 60&#xb0; C. for 40 minutes; (6) molecular weight: 40,000&#xb1;5,000 Da based on SDS-PAGE measurement; and (7) isoelectric point (pI): about 4.3.

Diglycosidase and gene encoding the same

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.

Process for producing aglycon by using diglycosidase and flavor-improved food containing the aglycon and converting agent to be used in the process

This invention relates to a novel microorganism-derived enzyme having an activity to cut disaccharide glycosides (particularly, &#x3b2;-primeveroside and/or analogous disaccharide glycosides) in disaccharide unit, a method for producing the enzyme, a gene which encodes the enzyme and use of the enzyme. Various components can be formed by the action of this enzyme upon disaccharide glycosides.

Diglycosidase isolated from microorganisms

Growing community of inventors

Nagoya, Japan

Kazutaka Tsuruhami