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Method for increasing polysaccharide content of morel submerged fermentation mycelium through astragalus extract solution

A technology of astragalus extract and mycelia polysaccharides, applied in the direction of microorganism-based methods, fermentation, biochemical equipment and methods, etc., can solve the problems of air sensitivity, limited raw material sources, high cost of morel polysaccharides, etc., to reduce ecological Effects of destroying and increasing yield

Inactive Publication Date: 2014-07-30
GANSU ACAD OF SCI INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are reports that the artificial cultivation of Morchella has been realized, there has been no report on the commercial cultivation of Morchella so far. The reason is that the fruiting body of Morchella is very sensitive to air.
The cost of extracting morel polysaccharides from wild fruiting bodies is high, and the source of raw materials is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Morchella submerged fermentation medium composition: corn flour (boiled juice) 1%, soybean flour (boiled juice) 0.5%, magnesium sulfate 0.05%, potassium dihydrogen phosphate 0.1%, dipotassium hydrogen phosphate 0.1%, all of the above components Calculated by weight percentage, the rest is water.

[0020] 2. Preparation of astragalus extract, weigh 250g of astragalus, soak in 500ml of water for 30min, then simmer for 30min, filter with four layers of gauze, add water to boil the dregs for one time, then mix the filtrate twice , to obtain Astragalus extract.

[0021] 3. Addition of Astragalus extract: Add 10mg / ml Astragalus extract to Morchella submerged fermentation medium in total 300ml, put it into a 500ml Erlenmeyer flask, seal it with a cotton plug, sterilize at 0.12MPa for 30min, and cool it for later use .

[0022] 4. Morchella liquid strain preparation: Aseptically insert the first-grade species of Morchella into the submerged fermentation medium of Morchella...

Embodiment 2

[0026] Embodiment 2: The difference from Example 1 is that the content of the hickory chick submerged fermentation medium component is different: corn flour (boiled juice) 3%, soybean flour (boiled juice) 0.3%, magnesium sulfate 0.1%, potassium dihydrogen phosphate 0.15% , dipotassium hydrogen phosphate 0.20%, the above components are calculated by weight percentage, and the remaining components are water.

[0027] Compared with the control group, the dry weight of Morchella mycelium in the fermentation liquid added with Astragalus extract increased by 18.2%, and the content of mycelium polysaccharide increased by 8.5%.

Embodiment 3

[0028] Embodiment 3: The difference from Example 1 is that the content of the hickory chick submerged fermentation medium component is different: corn flour (boiled juice) 5%, soybean flour (boiled juice) 0.1%, magnesium sulfate 0.1%, potassium dihydrogen phosphate 0.2% , dipotassium hydrogen phosphate 0.15%, the above components are calculated by weight percentage, and the remaining components are water.

[0029] Compared with the control group, the dry weight of morel mycelium in the fermentation broth added with astragalus extract increased by 16.4%, and the content of mycelium polysaccharide increased by 6.1%.

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PUM

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Abstract

The invention discloses a method for increasing polysaccharide content of morel submerged fermentation mycelium through astragalus extract solution. The method is characterized in that the astragalus extract solution is added to morel submerged fermentation culture solution to promote the growth of morel mycelium so as to increase the morel polysaccharide content. According to the method, active ingredients (alkaloid, saponin, flavones and the like) of astragalus can promote or inhibit the growth of medical fungal mycelium and the growth of metabolite.

Description

technical field [0001] The invention relates to a method for increasing the polysaccharide content of hickory chick submerged fermentation mycelia by using astragalus extract. Background technique [0002] Morchella sp. is a precious and rare wild edible and medicinal fungus with high nutritional value. Modern pharmacological research shows that the content of morel fungal polysaccharides, the biologically active components of Morchella fungus, is very high, and its fruiting body polysaccharides have the effect of eliminating accumulation and killing insects when used in medicine, can enhance human immune function, and have anti-virus, anti-inflammatory and anti-inflammatory properties. Tumor effect, can lower cholesterol levels, prevent arteriosclerosis and so on. [0003] Although it is reported that the artificial cultivation of hickory chick has been realized, so far there is no report of commercial cultivation of hickory chick. The reason is mainly that the formation s...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12R1/645
Inventor 韩融冰路等学赵玉卉王龙秦鹏
Owner GANSU ACAD OF SCI INST OF BIOLOGY
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