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Inonotus obliquus submerged fermentation product and application

A technology of submerged fermentation and Inonotus obliquus, applied in fermentation, microorganisms, microorganisms, etc., can solve the problems of complex types of compounds, loss of pertinence, and increased difficulty in setting quality standards, and achieve low prices, reduced loss rates, and organic-free Effects of Solvent Contamination

Inactive Publication Date: 2017-02-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with method (2) is that the types of compounds are complex. If they are simply mixed together, it will make it more difficult to formulate quality standards in the future. In addition, the pharmacological action modes and effects of different types of compounds may be very different. Mixing together also loses pertinence

Method used

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  • Inonotus obliquus submerged fermentation product and application

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Comparison scheme
Effect test

Embodiment 1

[0026] The submerged fermentation product of Inonotus obliquus includes composition A, composition B and composition C, and the fermentation product is prepared by the following method:

[0027] (1) Prepare PDA solid culture medium, PDA liquid culture medium and edible fungus culture medium respectively; The formula of described edible fungus culture medium is: glucose 20.0g, peptone 4.0g, KH 2 PO 4 2.0g, MgSO 4 1.0g and 1000ml of water, the pH is natural;

[0028] (2) Inonotus obliquus strains are transferred to the PDA solid medium sterilized at 121° C. and cooled, and cultured at 35° C. for 7 days to obtain the first-generation passaging strains;

[0029] (3) Sterilize the PDA liquid medium at 121°C for 10 minutes, and cool it down; then inoculate the first-generation subcultured bacteria into the PDA liquid medium for primary liquid fermentation culture, and cultivate it for 7 days at 35°C, and the shaking table speed is 320r / Min, then transfer to PDA liquid medium acc...

Embodiment 2

[0032] The submerged fermentation product of Inonotus obliquus includes composition A, composition B and composition C, and the fermentation product is prepared by the following method (the process flow is shown in figure 1 shown):

[0033] (1) Prepare PDA solid culture medium, PDA liquid culture medium and edible fungus culture medium respectively; The formula of described edible fungus culture medium is: glucose 20.0g, peptone 4.0g, KH 2 PO 4 2.0g, MgSO 4 1.0g and 1000ml of water, the pH is natural;

[0034] (2) Inonotus obliquus strains are transferred to the PDA solid medium sterilized at 121° C. and cooled, and cultured at 28° C. for 10 days to obtain the first-generation passaging strains;

[0035] (3) The PDA liquid medium was sterilized at 121° C. for 20 minutes, and then cooled; then the first-generation subculture strain was inoculated into the PDA liquid medium for primary liquid fermentation culture (primary shake flask), and cultivated at 28° C. for 14 days. T...

Embodiment 3

[0038] The submerged fermentation product of Inonotus obliquus includes composition A, composition B and composition C, and the fermentation product is prepared by the following method:

[0039] (1) Prepare PDA solid culture medium, PDA liquid culture medium and edible fungus culture medium respectively; The formula of described edible fungus culture medium is: glucose 20.0g, peptone 4.0g, KH 2 PO 4 2.0g, MgSO 4 1.0g and 1000ml of water, the pH is natural;

[0040] (2) Inonotus obliquus strains are transferred to the PDA solid medium sterilized at 121° C. and cooled, and cultured at 20° C. for 14 days to obtain the first-generation passaging strains;

[0041] (3) Sterilize the PDA liquid medium at 121°C for 30 minutes, and cool it down; then inoculate the first-generation subcultured strains into the PDA liquid medium for primary liquid fermentation culture, cultivate for 20 days at 20°C, and shake the table at a speed of 280r / h Min, then transfer to PDA liquid medium accor...

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Abstract

The invention discloses an inonotus obliquus submerged fermentation product and application. The inonotus obliquus submerged fermentation product comprises a composition A, a composition B and a composition C. By the utilization of a biological fermentation technology, inonotus obliquus strains are fermented to obtain the new composition, and the composition belongs to a natural alpha-glucosidase inhibitor, and is low in price and environmentally friendly; the preparation technology is easy to industrialize. The inonotus obliquus submerged fermentation product is suitable for a broad crowd of people, convenient to eat and capable of serving as a daily drink to be drunk by people with diabetes, will not generate adverse reactions such as abdominal discomfort, flatulence and exsufflation, and can achieve a health-care effect after being drunk by average persons.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a submerged fermentation product of Inonotus obliquus and its application. Background technique [0002] Diabetes and its complications have become the third killer that seriously threatens human health. At present, oral hypoglycemic drugs for type Ⅱ diabetes include: sulfonylureas, biguanides, thiazolidinediones and α-glucosidase inhibitors, among which α-glucosidase inhibitors can delay the body’s absorption of glucose , without inhibiting the absorption of protein and fat, so it can effectively reduce postprandial blood sugar clinically. The listed α-glucosidase inhibitors mainly include: acarbose, voglibose and miglitol. Although these three α-glucosidase inhibitors currently on the market have a good effect of lowering postprandial blood sugar, their prices are relatively high, and there are also adverse reactions such as abdominal discomfort, flatulence, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02A61K36/07A61P3/10C12R1/645
CPCA61K36/07C12P1/02C12N1/145C12R2001/645A61K2300/00
Inventor 赵芬马骉
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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