Production of ergothionein using bonito soup stock

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  • SAMESHIMA Yuka
    Department of Food Sciences and Nutrition, School of Human Enviromental Sciences, Mukogawa Women’s University, 6-46 Ikebiraki-cho, Nishinomiya, Hyogo 663-8558, Japan
  • SAWA Naho
    Department of Food Sciences and Nutrition, School of Human Enviromental Sciences, Mukogawa Women’s University, 6-46 Ikebiraki-cho, Nishinomiya, Hyogo 663-8558, Japan
  • TABATA Mariko
    Department of Food Sciences and Nutrition, School of Human Enviromental Sciences, Mukogawa Women’s University, 6-46 Ikebiraki-cho, Nishinomiya, Hyogo 663-8558, Japan
  • MATSUI Tokumitsu
    Department of Food Sciences and Nutrition, School of Human Enviromental Sciences, Mukogawa Women’s University, 6-46 Ikebiraki-cho, Nishinomiya, Hyogo 663-8558, Japan

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Other Title
  • 鰹出汁を利用したエルゴチオネインの生産
  • カツオ ダシ オ リヨウ シタ エルゴチオネイン ノ セイサン

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Abstract

Cultivation of the mycelia of Schizophyllum commune (NBRC 4928) using bonito soup stock resulted in higher antioxidant activity when compared with mycela cultured in malt medium. Production of ergothionein in mycelia cultured in bonito soup stock culture medium was confirmed. The yield of ergothionein was 1.01 mg per 1 g of dry mycelia and the production per liter of medium was 12.9 mg. The yield of ergothionein per 1 g of dry mycelium was lower when using bonito soup stock; however, the yield per 1 L of medium was higher than reported previously because of the relatively large number of mycelia formed.

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