石川県の伝統発酵食品の成分と機能性に関する研究
■化学食品部 武春美 勝山陽子 山田幸信 道畠俊英 中村静夫
■石川県立大学 榎本俊樹 久田孝 谷口肇
石川県には，魚介類や野菜を用いた種々の伝統発酵食品が作られている。このうち，これまでほとんど報告がなかったカブラ寿司などの麹漬け類，このわたなどの塩漬け類，フグなどの糠漬け類の成分や機能性について分析評価した。その結果，一般成分については，麹漬け類では炭水化物，塩漬け類ではカリウム，糠漬け類では塩分，マグネシウム，リンが多く含まれていた。また，主な有機酸はいずれの伝統発酵食品も乳酸が最も高かった。遊離アミノ酸量は，糠漬け類が他より多く，グルタミン酸やアラニンなどの呈味性アミノ酸を多く含有し，麹漬け類でγ-アミノ酪酸，塩漬け類，糠漬け類でタウリンを多く含む特徴がみられた。さらに，抗酸化性や血圧上昇抑制効果(ACE阻害活性)は，糠漬け類に高い効果が確認された。以上の結果から，それぞれ伝統発酵食品特有の有用性が明らかとなり，機能性食品素材などへの利用の可能性が示唆された。
キーワード: 発酵食品, アミノ酸, 有機酸, 抗酸化性, ACE阻害活性
Study on General Components and Function of Traditional Fermented Foods in Ishikawa Prefecture
Harumi TAKE, Yoko KATSUYAMA, Yukinobu YAMADA, Toshihide MICHIHATA, Shizuo NAKAMURA, Toshiki ENOMOTO, Takashi KUDA and Hajime TANIGUCHI
Various kinds of traditional fermented foods made from seafood and vegetables are produced in Ishikawa Prefecture. In this study, general components, free amino acids, organic acids and the functions of traditional fermented foods were analyzed for koujizuke: kaburazushi and daikonsushi (fermented turnip or radish with yellowtail or Pacific herring using malted rice), shiozuke: konowata and kutiko (fermented entrails of sea cucumber with salt), nukazuke (rice bran pickles of globefish, roe of globefish, sardine, Pacific herring and mackerel). The results were as follows. Koujizuke contained large amounts of carbohydrate. Shiozuke contained large amounts of potassium. Nukazuke contained large amounts of salt, magnesium and phosphorus. The major organic acid of all traditional fermented foods was lactic acid. Free amino acid was most prevalent in nukazuke, which contained large amounts of gustatory free amino acids such as glutamine and alanine. Koujizuke contained large amounts of γ-aminobutyric acid. Shiozuke and nukazuke contained large amounts of taurine. A high antioxidative property and ACE inhibitory activity were confirmed in nukazuke. Those results suggest the possibility of using these traditional fermented foods as functional food materials.
Keywords : fermented food, free amino acid, organic acid, antioxidative property, ACE inhibitory activity
全文（PDFファイル：113KB、6ページ）