Development of functional foods by mushroom fermentation

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  • MATSUI Tokumitsu
    Department of Food Sciences and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University

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  • きのこの発酵能による機能性食品の開発
  • キ ノ コノ ハッコウノウ ニ ヨル キノウセイ ショクヒン ノ カイハツ

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Diseases such as thrombosis and cancer are difficult to cure; it is thought that it is desirable to prevent their onset by developing healthy everyday eating habits from the viewpoint of medical and dietary sources and preventive medicine. From ancient times to the present, alcoholic beverages such as sake, beer and wine have been made by yeast fermentation. However, we identified the presence of alcohol dehydrogenase and lactate dehydrogenase in mushrooms, and also confirmed the existence of amylase, protease and milk clotting enzyme. I conducted research aimed at the development of functional foods that show fibrinolytic activity and antithrombin activity in many mushrooms and show effects on thrombosis such as myocardial infarction and cerebral thrombosis. Alcoholic fermentation was carried out using mushrooms having alcohol dehydrogenase instead of yeast, and production of functional wine, beer and sake was attempted. Furthermore, fermentation was carried out using mushrooms containing lactate dehydrogenase, crude enzyme, amylase, and protease. We then prepared cheese, miso, fermented soybeans, fermented plums, fermented soybean milk, and fermented meat having new functionality. As a result, fibrinolytic activity, antithrombin activity and antioxidant activity were found in these fermented foods.

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