食品中の核酸成分に関する研究 : (第4報) 食用きのこの加工における核酸成分の消長 (その1)

概要

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Fractions of nucleoside polyphosphate in perchloric acid extracts of Shii-take (Lentinus edodes) and common mushroom (Psalliota bisporus) were separated and analysed by means of a large scale Dowex 1×8 column. These fractions were identified as ADP (adenosine diphosphate), ATP (adenosine triphosphate), and GDP (guanosine diphosphate).In a previous report (this Journal, 42,434 (1964)), it was observed that the level of 5'-nucleotides of some mushrooms extracted with boiling water was higher than that extracted with cold perchloric aicd. Related to this observation, some factors involved in boiling extraction were investigate. The amount of 5'-nucleotides was the highest when mushrooms were extracted at 60-70℃, and it increased over a 30 min. period.The increase of 5'-nucleotide in P. bisporus was accompanied with the decrease of ATP and ADP. Accumulation of 5'-AMP represente the increase of 5'-nucleotide in such case. It is assumed that during the boiling of P. bisporus at under 70℃, 5'-AMP increased as the result of enzymatic breakdwn of ATP and ADP, rather than from thermal destruction. The increase of 5'-nucleotides in boiling extract of Shii-take may depend on the breakdown of its own ribonucleic acid as well as that of ATP and ADP.
社団法人日本生物工学会の論文
1965-05-25