Preparation of fermentation liquor of Coprinus comatus liquid conversion mulberry leaf and use thereof

A technology of Coprinus comatus and fermentation liquid, applied in biochemical equipment and methods, methods based on microorganisms, fermentation, etc., can solve the problems of unstable quality, slow effect, side effects, etc., and achieve the effect of strong hypoglycemic function

Inactive Publication Date: 2008-12-24
JIANGSU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Despite these effects, mulberry leaves still have the common characteristics of tra

Method used

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  • Preparation of fermentation liquor of Coprinus comatus liquid conversion mulberry leaf and use thereof

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Experimental program
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Effect test

Embodiment 1

[0018] The preparation of embodiment 1 Coprinus comatus bacterial classification

[0019] Take the fresh unopened fruiting body of Hebei wild Coprinus comatus, cut off the base of the stipe and the outer skin of the stipe, disinfect the surface of the fruiting body with 75% ethanol, move it into the ultra-clean workbench, and irradiate it with ultraviolet light for 20 minutes. Burn the scalpel on the flame of an alcohol lamp and put it in sterile water to cool down to ensure that the temperature of the scalpel will not damage the fruiting body tissue. Divide the fruiting body into two parts, cut the epidermal tissue in the stipe (in the stipe), the junction of the stipe and the cap (junction), the cap and the gills, and cut the small pieces of soybean size. solid surface texture. Use sterile tweezers to pick up the slant culture medium (that is, PDA medium) of the test tube, pick up 10 of each tissue, culture in the dark at 25-28°C, and regularly observe the growth and contam...

Embodiment 2

[0020] The preparation of embodiment 2 Coprinus comatus fermented liquid

[0021]1, insert the Coprinus comatus bacterial classification that embodiment 1 obtains in the newly prepared potato culture medium (Zhuge Jian, Wang Zhengxiang, Industrial Microbiology Experimental Technology Handbook, 1994: P 367), 20 ℃ of culture temperature, treat that mycelium grows After the slant is full, the slant strains are inserted into a 250mL Erlenmeyer flask filled with 60mL shake flask culture medium, and cultured on a shaker at 20°C and 80 rpm for 144 hours. Wherein the formula of shake flask culture medium is (unit is gram / liter): glucose 5, corn flour 12, soybean meal powder 0.6, KH 2 PO 4 1. MgSO 4 1. The initial pH value is 5.3.

[0022] 2. Put 2.5L of the above-mentioned shake flask strain into a 75L seed tank equipped with 44.9L of primary seed medium, and the total fermented liquid in the seed tank is 48.5L; maintain the tank temperature at 20°C, tank pressure at 0.05MPa, and s...

Embodiment 3

[0025] Embodiment 3 Coprinus comatus transforms the preparation of mulberry leaf

[0026] The bacterial classification used in this embodiment is the bacterial classification that embodiment 1 obtains.

[0027] 1. Insert the Coprinus comatus bacterial classification that the tissue separation method obtains in the newly prepared PDA medium (Zhuge Jian, Wang Zhengxiang, Industrial Microbiology Experimental Technology Handbook, 1994: P 367), culture temperature 27 ℃, wait for mycelia to grow After the slant is full, the bacteria on the slant are inserted into a 250mL Erlenmeyer flask filled with 75mL shake flask culture medium, and cultured on a shaker at 27°C and 120 rpm for 180 hours. Wherein the formula of shake flask culture medium is (unit is gram / liter): glucose 7, corn flour 12, soybean meal powder 3, KH 2 PO 4 3. MgSO 4 3. The initial pH value is 6.0.

[0028] 2. Put 1750mL of the strain in the shake flask into a 50L seed tank equipped with 28.5L of primary seed medi...

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Abstract

The invention relates to the bio-fermentation and medicine field, relating to a method for preparing a zymotic fluid of a coprinus comatus liquid converted mulberry leaf, and a drug or a health product which is obtained by the method and contains the zymotic fluid. The coprinus comatus is taken as a starting strain, the mulberry leaf is taken as a converting target, and fluid shaking culture, primary seed culture and fermenting culture are performed so as to prepare the coprinus comatus deep level zymotic fluid after the mulberry leaf is converted. The zymotic fluid becomes brown from yellow and contains amylase up to 1.5 to 2.5 percent and phenolic compound up to 0.6 to 1.3 percent. The zymotic fluid has the functions of various medicines and can be applied to preparing a drug or a health drink for preventing and treating diabetes and diabetes complications. The method not only provides a novel method for deeply exploiting and utilizing the coprinus comatus and increasing the traditional Chinese medicine function but also provides a traditional Chinese medicine formulation which is safe, effective, and easy to control the manufacture process for preventing and treating diabetes.

Description

technical field [0001] The invention relates to the fields of biological fermentation and medicine, and in particular the invention relates to a method for preparing a fermented liquid of Coprinus comatus liquid-transformed mulberry leaves, and a medicine or health care product containing the fermented liquid obtained by the method. The fermented liquid has multiple medicinal functions and can be used to prepare medicines or health drinks for preventing and treating diabetes and diabetic complications. Background technique [0002] Diabetes is a common and frequently-occurring disease among middle-aged and elderly people. The complications caused by diabetes seriously endanger people's life and health. Although the existing western medicine hypoglycemic drugs have good effects and clear targets, long-term use is likely to cause side effects. Traditional Chinese medicine has few side effects, wide sources and low cost, and is a main source of medicine for treating diabetes. ...

Claims

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Application Information

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IPC IPC(8): C12P1/02A61K36/07A61K9/20A61K9/48A23L1/29A61P3/10C12R1/645A23L33/00
Inventor 张志才陈惠郑惠华黄达明崔凤杰
Owner JIANGSU UNIV
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