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Preparation method of dietary therapeutic fermented bayberry juice

A dietotherapy and co-fermentation technology, which is applied in the field of preparation of dietotherapy fermented bayberry juice, can solve the problems of unrelated breeding medium and fermentation medium, low yield of target products, etc.

Inactive Publication Date: 2015-03-25
HANGZHOU YUANPEITE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0025] However, there are certain defects in the strategy of genome rearrangement at present, mainly because there is no connection between the breeding medium and the fermentation medium, so that the yield of the target product of the selected strains during fermentation is much lower than expected

Method used

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  • Preparation method of dietary therapeutic fermented bayberry juice
  • Preparation method of dietary therapeutic fermented bayberry juice
  • Preparation method of dietary therapeutic fermented bayberry juice

Examples

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preparation example Construction

[0102] (h) The preparation of the bayberry juice includes: adding 200 g of pitted red bayberry to 1000 mL of water, and grinding it into pulp to obtain bayberry juice.

[0103] In the embodiment of the present invention, Bacillus natto 10261 and Bacillus natto 10263 adopt the prior art, and Bacillus natto 10261 comes from China Industrial Microorganism Culture Collection Center (CICC), address: 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing No. 6 building; the storage date is 2002, and the strain maintenance number is 10261; Bacillus natto 10263 is from the China Industrial Microbiology Culture Collection Center (CICC), address: Courtyard 6, No. 24, Jiuxianqiao Middle Road, Chaoyang District, Beijing Building No. 1; the storage date was 2002, and the strain maintenance number was 10263; Lactobacillus casei Shirota was from Yakult (Shanghai) Co., Ltd.; the mouse anti-PQQ IgG monoclonal antibody PQQ-mAb was a commercially available product, purchased from Jiaxing Yuanke ...

Embodiment 1

[0105] The present invention prepares bayberry juice rich in NK and PQQ through selection and co-fermentation of Bacillus natto and Lactobacillus casei, comprising the following steps:

[0106] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-508 with high yield of NK and PQQ

[0107] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-508 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were subjected to nitrosoguanidine mutagenesis respectively; then the offspring were mixed for mutagenesis, and cell fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and suitable as a producti...

Embodiment 2

[0119] The present invention prepares bayberry juice rich in NK and PQQ through selection and co-fermentation of Bacillus natto and Lactobacillus casei, comprising the following steps:

[0120] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-508 with high yield of NK and PQQ

[0121] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-508 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were respectively subjected to nitrosoguanidine mutagenesis; then the offspring were mixed for mutagenesis, and cytoplasmic fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and suitable as a p...

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Abstract

The invention discloses a preparation method of dietary therapeutic fermented bayberry juice. The preparation method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on nattokinase and pyrroloquinolinequinone-generating bacillus natto 10261 and 10263, mixing the mutagenesis descendants to carry out cell-fusion subculture, and carrying out high-throughput screening to obtain the bacillus natto which is high in yield of nattokinase and pyrroloquinolinequinone by using a substrate-induced adaptive strategy on the basis of a genome rearrangement technology; carrying out nitrosoguanidine mutagenesis on lactobacillus casei and screening the methionine nutrition-defective lactobacillus casei; fermenting bayberry juice by using the screened bacillus natto and lactobacillus casei so as to obtain the bayberry juice rich in nattokinase and pyrroloquinolinequinone. In the bayberry juice rich in nattokinase and pyrroloquinolinequinone, the content of the pyrroloquinolinequinone is up to 63-129ng / mL and the activity of nattokinase is up to 575-855U / mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a method for preparing dietary fermented bayberry juice. Background technique [0002] Natto is fermented from soybeans by Bacillus natto, and has multiple physiological functions: [0003] ①The effect of natto on the cardiovascular system: Nattokinase (Nattokinase, NK), a symbolic physiologically active substance in natto, is a protein capable of dissolving thrombus. It consists of 275 amino acid residues and has a molecular weight of about 27KD. It is non-toxic, It has no side effects and is a serine protease whose thrombolytic effect even exceeds that of the thrombolytic agent urokinase. In addition to its direct thrombolytic effect, nattokinase also has the ability to promote the production of plasminogen activator in venous endothelial cells, thereby indirectly expressing its thrombolytic activity. Linoleic acid in natto accounts for 50% of the total l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29C12N15/03C12N15/01C12R1/07C12R1/245A23L33/00
CPCA23L2/02A23L2/52A23L2/84A23L33/00C12N15/01C12N15/03C12N1/205C12R2001/07C12R2001/245
Inventor 张哲滔阮子琦莫凡邓惟吴渊
Owner HANGZHOU YUANPEITE BIOTECH
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