Bacillus natto capable of producing MK-7 and application of bacillus natto

A technology of Bacillus natto and MK-7, applied in the field of bioengineering, can solve the problems of increasing atherosclerosis and blood pressure, and achieve the effect of improving osteoporosis.

Inactive Publication Date: 2015-02-18
山东凤凰生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the domestic prevention of osteoporosis is simply by supplementing calcium and increasing the intake of

Method used

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  • Bacillus natto capable of producing MK-7 and application of bacillus natto
  • Bacillus natto capable of producing MK-7 and application of bacillus natto
  • Bacillus natto capable of producing MK-7 and application of bacillus natto

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Primary screening of Bacillus natto

[0044] 1 Materials and methods:

[0045] 1.1 Experimental strains, Bacillus natto BLCC1-0048, Bacillus natto BLCC1-0053, Bacillus natto BLCC1-0054;

[0046] 1.2 Fermentation medium and culture conditions:

[0047] Two media formulations:

[0048] Seed medium: glucose 0.2%, peptone 1%, beef extract 0.5%, NaCl 0.5%, pH 7.2-7.4;

[0049] Fermentation medium: yeast extract 5%, glycerol 5%, peptone 10%, K 2 HPO 4 0.06%;

[0050] Culture conditions: culture on a shaker at 37°C for 24h, with a rotation speed of 120rpm, and then culture at 45°C for 5 days.

[0051] 1.3 After the fermentation is finished, the fermentation broth and bacteria are separated by centrifugation, and the bacteria are freeze-dried.

[0052] 1.4 Determination of MK-7 content in fermentation cells and fermentation broth:

[0053] Weigh an appropriate amount of freeze-dried bacteria (about 25mg), extract it with a mixed solution of chloroform: n-hexane = 2:1 (...

Embodiment 2

[0063] Determination of MK-7 content in Bacillus natto fermented for 6 days under different medium conditions:

[0064] 1 Materials and methods:

[0065] 1.1 Experimental strain Bacillus natto strain BLCC 10053;

[0066] 1.2 Fermentation medium and culture conditions:

[0067] Three basal media formulations:

[0068] N1: Glycerol 3%, Peptone 10%, NaCl 0.5%, K 2 HPO 4 0.02%, pH 7.0-7.2

[0069] N2: glucose 0.2%, yeast extract 0.5%, peptone 1.0%, sodium chloride 0.5%, pH 7.0-7.2

[0070] N3: yeast extract 2.5%, glycerol 2.5%, peptone 9.5%, K 2 HPO 4 0.03%, pH 7.0-7.2

[0071] Training conditions:

[0072] The specific experimental scheme is shown in Table 2. The activated Bacillus natto was inserted into the seed medium, cultured on a shaking table at 42°C for 16 hours, transferred to the fermentation medium with an inoculum size of 5%, and cultured on a shaking table at 37°C for 1 day. Transfer to a 45°C incubator for static culture for 5 days.

[0073] 1.3 After t...

Embodiment 3

[0083] Content of Bacillus natto MK-7 under different fermentation time conditions:

[0084] 1 Materials and methods:

[0085] 1.1 Experimental strain Bacillus natto strain BLCC 10053;

[0086] 1.2 Fermentation medium and culture conditions;

[0087] Seed medium N2: glucose 0.2%, peptone 1.0%, sodium chloride 0.5%, yeast extract 0.5%, pH 7.0-7.2; fermentation medium N1: peptone 10%, glycerol 3%, NaCl 0.5%, K 2 HPO 4 0.02%, pH 7.0-7.2.

[0088] The activated Bacillus natto was inserted into the seed medium, cultured on a shaker at 42°C for 16 hours, transferred to the fermentation medium at an inoculum size of 5%, cultured on a shaker at 37°C for 1 day, and then transferred to an incubator at 45°C for standing Culture 3d, 4d, 5d, 6d, 7d.

[0089] 1.3 After the fermentation is finished, the fermentation product and bacteria are separated by centrifugation, and the bacteria are freeze-dried.

[0090] 1.4 Determination of MK-7 content in fermented bacteria and fermented liqu...

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Abstract

The invention discloses bacillus natto capable of producing MK-7 and application of the bacillus natto. The bacillus natto capable of producing MK-7 is named as bacillus natto BLCC1-0053 and preserved in the China Center for Type Culture Collection on January 16th, 2014 with the preservation number of CCTCC M 2014028. The bacillus natto BLCC10053 is capable of producing MK-7, and MK-7 is one active ingredient of frequently-used vitamin K2, can be easily absorbed by a human body, can be used for enhancing bone health, preventing osteoporosis, inhibiting angiosteosis, maintaining arterial elasticity, preventing arteriosclerosis and protecting cardiovascular health. The bacillus natto is capable of producing MK-7, the yield reaches up to 3.68733mg/g, and VK2 required by metabolism of the human body is supplemented, so that the effect of preventing and treating multiple diseases is achieved.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a bacillus natto capable of producing MK-7 and an application thereof. Background technique [0002] Osteoporosis (OP) is characterized by decreased bone mass and microarchitectural degeneration of bone tissue (thinning of cancellous bone trabeculae, reduced number of fractures, porous and thinned cortical bone), resulting in increased bone fragility and A systemic bone disorder in which the risk of fracture is increased. The cause of the disease is generally believed to be related to calcium and vitamin deficiency, endocrine disorders, nutritional disorders, and insufficient exercise and light. It can occur in any population and at any age, and it is more common in middle-aged and elderly people, especially menopausal women. The serious consequence of osteoporosis is fractures. Osteoporotic fractures can hinder the recovery process of patients, increase medi...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/66C12R1/07
CPCC12P7/66C12N1/205C12R2001/07
Inventor 单宝龙王静任宝涛张颜廷刘虹刘中青
Owner 山东凤凰生物科技股份有限公司
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