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Preparation method and application of monascus transformed tartary buckwheat fermentation liquor

A technology of red yeast tartary buckwheat and monascus, applied in the field of bioengineering, can solve the problems of no blood sugar-lowering effect, no investigation, and neglect of the overall effect of red yeast rice

Inactive Publication Date: 2016-03-02
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research of this thesis is only on the laboratory scale, and the product and efficacy do not overlap with the protection content of this patent; Buckwheat produces lovastatin, and uses animal experiments to evaluate its blood lipid-lowering function. The content difference between it and this patent is that there is only lovastatin in the product, and no other ingredients are examined. The overall efficacy of red yeast rice is ignored, and at the same time, it does not involve Its hypoglycemic effect; the other two papers are related to the brewing of red yeast rice wine and the effect of buckwheat red yeast rice on the blood lipid level of experimental hyperlipidemia mice, which have nothing to do with the protection content of this patent

Method used

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  • Preparation method and application of monascus transformed tartary buckwheat fermentation liquor

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Experimental program
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Effect test

Embodiment 1

[0046] Embodiment 1 A kind of preparation method of red yeast rice transforming tartary buckwheat fermented liquid

[0047] The appearance of the tartary buckwheat fermented liquid transformed by Monascus is pink to purple, with a unique fermentation aroma, containing 20-100 mg / L of flavonoids, 5-50 mg / L of lovastatin, and 4-60 mg / L of monascus pigment; The tartary buckwheat fermented liquid transformed by Monascus is prepared from tartary buckwheat as main raw material and Monascus as bacterial strain through test tube expansion culture, liquid shake flask culture, seed tank seed culture and liquid fermentation culture.

Embodiment 2

[0048] Embodiment 2 A kind of preparation method of red yeast rice transforming tartary buckwheat fermented liquid

[0049] The method comprises the steps of:

[0050] a. Test tube expansion culture: inoculate Monascus strains in potato glucose medium, cultivate at a temperature of 20°C for 10 days, and store at 1°C to obtain Monascus test tube slant spores;

[0051]b. Liquid shake flask culture: Inoculate a ring of Monascus test tube slant spores into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium. Cultivate for 18 hours to make liquid shake flask strains; wherein the weight of each component of the raw materials contained in each 1L medium is: bran 5g, glucose 5g, peptone 1g, yeast extract 2g, magnesium sulfate 0.01g, dipotassium hydrogen phosphate 0.01g, the medium was sterilized at 100°C for 60 minutes.

[0052] c. First-level seed tank seed culture: Inoculate liquid shake flask strains into seed tank culture medium at an inoculum size of 1...

Embodiment 3

[0054] Embodiment 3 A kind of preparation method of red yeast rice transforming tartary buckwheat fermented liquid

[0055] The method comprises the steps of:

[0056] a. Test tube expansion culture: inoculate Monascus strains in potato glucose medium, cultivate them at a temperature of 20°C for 5 days, and store them at 4°C to obtain Monascus test tube slant spores;

[0057] b. Liquid shake flask culture: Inoculate a ring of Monascus test tube slant spores into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium. Cultivate for 40 hours to make liquid shake flask strains; the weight of each component of the raw materials contained in each 1L medium is bran 5g, glucose 8g, peptone 2g, yeast extract 3.5g, magnesium sulfate 0.05g, dipotassium hydrogen phosphate 0.05g, the medium was sterilized at 110°C for 50 minutes;

[0058] c. First-level seed tank seed culture: Inoculate liquid shake flask strains into the seed tank culture medium at an inoculum si...

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Abstract

The invention discloses a preparation method and application of monascus transformed tartary buckwheat fermentation liquor, and belongs to the field of biological fermentation and medicine. Monascus is adopted as an original strain, liquid shake-flask culture and liquid seed enlarge cultivation are carried out, and the fermentation liquor containing flavone, lovastatin and monascus is obtained through liquid fermentation. The fermentation liquor contains 20 mg / L to 100 mg / L of flavone, 5 mg / L to 50 mg / L of lovastatin and 4 mg / L to 60 mg / L of monascus. The fermentation liquor produced through the method can be used for producing healthcare food for adjusting blood sugar and blood fat, or the active ingredients such as flavone, lovastatin and monascus of the fermentation liquor are extracted for producing drugs for treating hyperlipidemia and diabetes.

Description

technical field [0001] The invention relates to the technical field of bioengineering, specifically refers to the use of Monascus to transform the active ingredient flavonoids in tartary buckwheat by liquid fermentation technology, and at the same time degrade carbohydrates such as starch in tartary buckwheat, and produce flavonoids and lovastatin containing flavonoids and lovastatin through seed expansion cultivation and solid fermentation and Monascus pigment functional food. Background technique [0002] With the development of my country's economy, the improvement of people's living standards and the changes in people's diet structure, especially the increase in high-fat diet intake, the incidence of "three high" diseases such as hypertension, hyperlipidemia and hyperglycemia has increased year by year. The "three high" diseases have become the number one enemy affecting the health of the people, and the number of deaths due to the "three high" diseases ranks first in th...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38A23C9/13A61K36/70A61P3/06A61P3/10C12G3/02C12J1/00C12R1/66
CPCA23C9/1315A23L2/382A61K36/062A61K36/70C12G3/02C12J1/00A23V2002/00A23V2200/3262A23V2200/328A23V2250/032A23V2250/2482A23V2250/5114A23V2250/51082A61K2300/00
Inventor 张志才吕鹏刘易秋伊张丽云焦如波
Owner JIANGSU UNIV
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