Method for producing nucleic acid seasoning

Patent metadata

Field	Value
Publication number	US-11278045-B2
Application number	US-201716338711-A
Country	US
Kind code	B2
Filing date	Oct 4, 2017
Priority date	Oct 7, 2016
Publication date	Mar 22, 2022
Grant date	Mar 22, 2022

Abstract

It is an object of the present invention to provide a nucleic acid-based seasoning improved in taste. There is provided a method for producing a nucleic acid-based seasoning, which includes a step of treating a ribonucleotide-containing material with a nucleosidase.

First claim

The invention claimed is:

1. A method for producing a nucleic acid-based seasoning, comprising a step of increasing the content of purine bases in a final product of the nucleic acid-based seasoning produced by the method, which contribute to the overall taste in the nucleic acid-based seasoning, by treating a ribonucleotide-containing material with nucleosidase.

2. The production method according to claim 1 , wherein the ribonucleotide-containing material is a ribonuclease-treated ribonucleic acid-containing material.

3. The production method according to claim 2 , comprising the following steps (1) and (2):
(1) providing a ribonucleotide-containing material obtained by treating a ribonucleic acid-containing material with a ribonuclease; and
(2) treating the ribonucleotide-containing material with an AMP-deaminase and a nucleosidase separately or simultaneously.

4. The production method according to claim 3 , wherein step (2) comprises the following steps (2-1) and (2-2):
(2-1) treating the ribonucleotide-containing material with an AMP-deaminase, and (2-2) treating the treated product after step (2-1) with a nucleosidase.

5. The production method according to claim 1 , wherein the ribonucleotide-containing material is a ribonucleic acid-containing material treated with a ribonuclease and an AMP-deaminase.

6. The production method according to claim 1 , wherein the ribonucleotide-containing material comprises purine nucleotides.

7. The production method according to claim 1 , wherein the ribonucleic acid-containing material is a yeast lysate.

8. The production method according to claim 1 , wherein the nucleosidase is a protein that comprises the amino acid sequence of SEQ ID NO: 1 or an equivalent amino acid sequence having 90% or more identity with the amino acid sequence, or the amino acid sequence of SEQ ID NO: 2 or an equivalent amino acid sequence having 90% or more identity with the amino acid sequence.

9. The production method according to claim 8 , wherein the amino acid sequence of the protein is an equivalent amino acid sequence having 95% or more identity with the amino acid sequence of SEQ ID NO: 1 or the amino acid sequence of SEQ ID NO: 2.

10. The production method according to claim 1 , wherein the nucleosidase has the following enzymological properties:
(1) action: catalyzing a reaction of hydrolyzing purine nucleosides into D-ribose and purine bases;
(2) molecular weight: about 49 kDa (by SDS-PAGE) when the nucleosidase does not contain N-linked oligosaccharides;
(3) optimum temperature: 55° C. to 60° C.; and
(4) thermal stability: stable at 55° C. or lower (pH 6.0, for 30 minutes).

11. The production method according to claim 10 , wherein the nucleosidase further has the following enzymological properties:
(5) optimum pH: 3.5; and
(6) pH stability: stable in the range of pH 3.5 to 7.5 (30° C., for 30 minutes).

12. The production method according to claim 1 , wherein the nucleosidase has the following enzymologic al properties:
(1) action: catalyzing a reaction of hydrolyzing purine nucleosides into D-ribose and purine bases;
(2) molecular weight: about 40 kDa (by SDS-PAGE) when the nucleosidase does not contain N-linked oligosaccharides;
(3) optimum temperature: 50° C. to 55° C.; and
(4) thermal stability: stable at 65° C. or lower (pH 4.5, for 60 minutes).

13. The production method according to claim 12 , wherein the nucleosidase further has the following enzymological properties:
(5) optimum pH: 4.5; and
(6) pH stability: stable in the range of pH 3.5 to 7.5 (30° C., for 30 minutes).

14. The production method according to claim 1 , wherein the nucleosidase is derived from Penicillium multicolor.

15. The production method according to claim 14 , wherein the Penicillium multicolor is an IFO 7569 strain.

16. A nucleic acid-based seasoning obtained by the production method according to claim 1 .

17. A method for producing a nucleic acid-based seasoning, comprising a step of increasing the content of purine bases, by treating a ribonucleotide-containing material with nucleosidase; wherein free purine base ratio is more than 70% in the nucleic acid-based seasoning.

Assignees

• Amano Enzyme Inc

Inventors

• Okuda Keita

Classifications

• C12N9/78 Primary

  acting on carbon to nitrogen bonds other than peptide bonds (3.5) · CPC title

• A23L31/15

  Extracts · CPC title

• C12N9/16

  acting on ester bonds (3.1) · CPC title

• C12N15/09

  Recombinant DNA-technology · CPC title

• A23L33/145

  Extracts · CPC title