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Preparation method of tomato juice for dietary therapy

A tomato juice and bean sprout juice technology, which is applied in the fields of mutant preparation, hybrid cell preparation, food science, etc., can solve the problems of unrelated breeding medium and fermentation medium, low yield of target products, etc.

Inactive Publication Date: 2015-04-01
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 tomato juice for dietary therapy
  • Preparation method of tomato juice for dietary therapy
  • Preparation method of tomato juice for dietary therapy

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preparation example Construction

[0101] (h) The preparation of the tomato juice comprises: adding 220 g of tomato to 1000 mL of water, and grinding to form a slurry.

[0102] 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 Biotechnology Co., Ltd., the produc...

Embodiment 1

[0104] The present invention prepares tomato juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0105] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-409 with high yield of NK and PQQ

[0106] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-409 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 p...

Embodiment 2

[0118] The present invention prepares tomato juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0119] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-409 with high yield of NK and PQQ

[0120] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-409 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...

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Abstract

The invention discloses a preparation method of tomato juice for dietary therapy. The method comprises the following steps: respectively carrying out nitrosoguanidine mutagenesis on bacillus natto 10261 and 10263 producing nattokinase and pyrroloquinoline quinone, mixing two products to mutate later generations to carry out cell fusion subculturing; further adopting a substrate induction adaptive strategy based on the genome rearrangement technology, and carrying out high-throughput screening to obtain bacillus natto producing nattokinase and pyrroloquinoline quinone with high yield; carrying out nitrosoguanidine mutagenesis on lactobacillus casei, and screening methionine auxotrophic lactobacillus casei; fermenting tomato juice by the screened bacillus natto and the lactobacillus casei so as to obtain nattokinase and pyrroloquinoline quinone enriched tomato juice. In the nattokinase and pyrroloquinoline quinone enriched tomato juice, the content of pyrroloquinoline quinone is 63-105ng / mL, and the activity of nattokinase is 505-946U / mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a method for preparing dietary tomato 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 lipids. Linol...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84C12N15/03C12N15/01
CPCA23L2/02A23L2/52A23L2/84C12N15/01C12N15/03
Inventor 徐薇薇阮晖周旭东张哲滔莫凡
Owner ZHEJIANG UNIV
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