Preparation method of sea cucumber egg fermentation product with functions of lowering blood pressure and resisting blood coagulation

A technology for fermentation products and sea cucumber eggs, applied in the field of preparation of sea cucumber eggs fermentation products, can solve problems such as side effects, achieve strong anticoagulant activity, ensure product safety, and prolong blood clotting time.

Inactive Publication Date: 2017-03-08
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most ACEIs are chemically synthesized drugs, and there are different degrees of side effects in clinical application.

Method used

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  • Preparation method of sea cucumber egg fermentation product with functions of lowering blood pressure and resisting blood coagulation
  • Preparation method of sea cucumber egg fermentation product with functions of lowering blood pressure and resisting blood coagulation
  • Preparation method of sea cucumber egg fermentation product with functions of lowering blood pressure and resisting blood coagulation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Take 1.49 g of freeze-dried sea cucumber eggs, add 30 mL of deionized water, add 0.6 g of glucose, adjust the pH of the medium to 7.2 (design value 7) with NaOH, seal the medium, and sterilize it at 121 ° C for 20 minutes. After sterilization, remove the sterile medium. When the temperature of the sterilized medium is 40-50°C, add 0.9mL of Bacillus natto suspension to make the concentration of the culture medium finally reach 10 7 CFU / mL, after fully mixing the Bacillus natto suspension with the sterilized medium, place it in a shaker at 37°C, 180r / min, and incubate with ventilation for 0-72h.

[0047] Get fermented liquid once every 12h, adopt the assay method of TCA soluble oligopeptide content to measure the present embodiment fermentation process, the content of TCA soluble oligopeptide in the fermentation product, the result is as follows figure 1 shown. At 0h, the content of TCA soluble oligopeptides was very low, indicating that the large molecular protein of s...

Embodiment 2

[0053] Take 1.1 g of sea cucumber egg freeze-dried powder, add 30 mL of water, add 0.4 g of glucose, adjust the pH to 7.2 (the design value is 7), sterilize at 121 ° C for 20 min, cool to 40-50 ° C, add 1.5 mL of sodium bean fungus suspension, the final concentration is 10 7 CFU / mL, cultured at 37°C, 180r / min, with ventilation for 36h. The fermented liquid was centrifuged at 7000r / min for 20min, and the volume of the supernatant was about 30mL. The protein content of the supernatant was determined by the Folin phenol method to be about 20mg / mL. The supernatant was concentrated and freeze-dried to obtain sea cucumber egg fermented freeze-dried powder About 0.6g.

[0054] The protein recovery rate of the product in this example was about 54.5%, and the oligopeptide content measured by the TCA soluble oligopeptide content assay method was 18 mg / mL.

[0055] Gelatin zymography (activity electrophoresis) shows, such as image 3 As shown, in the fermentation product, there are al...

Embodiment 3

[0057] Take 3.8g of sea cucumber egg freeze-dried powder, add 40mL of water, add 1.2g of glucose, adjust the pH to 7.2 (the design value is 7), sterilize at 121°C for 20min by high-pressure steam, after cooling, add 2mL of Natto bacteria suspension, The final concentration is 10 7 CFU / mL, cultured at 37°C, 180r / min, with ventilation for 36h. After the fermentation, centrifuge at 7000r / min for 20min, take the supernatant, the volume of the supernatant is about 32mL, and the protein content is about 23mg / mL after determination. 0.736g.

[0058] The protein recovery rate of the product in this example was 31%, and the oligopeptide content measured by the TCA soluble oligopeptide content assay method was 20 mg / mL.

[0059] Protein recovery rate = protein content after fermentation / total protein * 100%

[0060] Soybean powder was used as a comparison example for the anticoagulant activity of sea cucumber egg fermentation products. The total protein content in soy flour is abo...

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Abstract

The invention discloses a preparation method of a sea cucumber egg fermentation product with functions of lowering blood pressure and resisting blood coagulation. The preparation method of the sea cucumber egg fermentation product with the functions of lowering blood pressure and resisting blood coagulation comprises the following steps: washing sea cucumber eggs, and freeze-drying the washed sea cucumber eggs, so that freeze-dried sea cucumber egg powder is prepared for later use; mixing the freeze-dried sea cucumber egg powder with water, adding glucose, and adjusting the initial pH, so that a sea cucumber egg basic culture medium is prepared; sterilizing the basic culture medium; adding a bacillus natto bacterial suspension, and carrying out shaking culturing, so that a sea cucumber egg fermentation broth is prepared; centrifuging the sea cucumber egg fermentation broth, and collecting the obtained supernatant; and then, concentrating the supernatant, and freeze-drying the concentrate, so that the sea cucumber egg fermentation product freeze-dried powder with the functions of lowering blood pressure and resisting blood coagulation is prepared. The sea cucumber eggs are fermented with the bacillus natto according to the preparation method, so that fibrinolytic enzymes with the effect of dissolving thrombus are produced; moreover, polypeptides which are easy to absorb and have the functions of resisting blood coagulation and lowering blood pressure are also produced. The sea cucumber egg fermentation product can be directly eaten as a food, or prepared into health-care functional products after further developments, including concentrating, separating and so on.

Description

technical field [0001] The invention relates to the technical field of sea cucumber food processing, in particular to a preparation method of a sea cucumber egg fermentation product with antihypertensive and anticoagulant functions. Background technique [0002] With the continuous improvement of people's living standards, the average life expectancy is continuously extended, the society is gradually aging, and the prevalence of cardiovascular and cerebrovascular diseases is increasing year by year. The "China Cardiovascular Report 2015" pointed out that in 2014, the mortality rate of cardiovascular disease in China still ranked first in the composition of disease deaths, higher than that of tumors and other diseases. Among them, the mortality rate of cardiovascular disease in rural areas has exceeded and continues to be higher than that in urban areas since 2009. Cardiovascular diseases accounted for 44.60% of residents' death in rural areas and 42.51% in urban areas. Of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/135
CPCA23V2002/00A23V2200/32
Inventor 孙黎明王婷王玲季晓彤薛鹏年益莹郑英雪董秀萍姜鹏飞纪超凡林心萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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