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A method for enriching GABA in mulberry leaves

A mulberry leaf enrichment technology, applied in the field of increasing GABA content in mulberry leaves, to achieve the effect of promoting diversification and rich nutrition

Active Publication Date: 2018-07-03
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Few scholars at home and abroad use mulberry leaves to enrich γ-aminobutyric acid

Method used

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  • A method for enriching GABA in mulberry leaves
  • A method for enriching GABA in mulberry leaves
  • A method for enriching GABA in mulberry leaves

Examples

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Embodiment Construction

[0023] The following examples further illustrate the content of the present invention, but should not be construed as limiting the present invention. Without departing from the spirit and essence of the present invention, the modifications and substitutions made to the methods, steps or conditions of the present invention all belong to the scope of the present invention.

[0024] Unless otherwise specified, the technical means used in the embodiments are conventional means well known to those skilled in the art.

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Abstract

The invention relates to a method for enriching GABA in mulberry leaves. After the ganoderma is activated on a PDA plate medium, it is transferred to a PDA liquid medium and cultivated until the strains begin to grow bacterial balls, which are used as fermented seeds; The cultured bacteria are inoculated in the mulberry leaf culture medium with an inoculum amount of 1 volume %-3 volume %, and after shaking and fermenting at a constant temperature, a fermentation liquid of Ganoderma lucidum mulberry leaf with high GABA content is obtained. The mulberry leaf culture medium comprises 1 mass%-5 mass% mulberry leaf powder, 0.1-0.5mg / 100mL calcium chloride, and a PDA liquid medium with a pH of 6-8. The invention has the advantages of simple operation, high yield, no pollution and easy separation and purification. The obtained mulberry leaf fermented liquid with high GABA content can be further developed into a functional food, which has the pharmacological functions of preventing and treating senile diseases and mental diseases, and has high application value.

Description

technical field [0001] The invention belongs to the field of fermentation engineering and production technology of food functional components, and in particular relates to a method for increasing GABA content in mulberry leaves. Background technique [0002] γ-aminobutyric acid (GABA for short, also known as aminobutyric acid), is a non-protein functional amino acid, an important inhibitory neurotransmitter in the central nervous system of mammals, and has important physiological functions: regulating blood pressure and heart rate , nourish nerve cells, treat epilepsy, promote mental stability, promote brain blood flow, enhance brain vitality, promote growth hormone secretion, assist in the treatment of asthma, activate liver and kidney functions, prevent obesity, promote alcohol metabolism, improve mental disorders in early aging and menopause Syndrome and many other effects. The Ministry of Health officially issued a document on September 27, 2009 to list GABA as a new re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P13/00C12R1/645
Inventor 江明珠马永昆张佳鑫谭龙
Owner JIANGSU UNIV OF SCI & TECH
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