Method for large-scale preparation of penicillic acid from Penicillium sp. HK1-6

A technology of marine fungus and penicillic acid, applied in the field of preparing penicillic acid

Active Publication Date: 2018-03-27
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the preparation of penicillic acid by marine Penicillium fungi, let alone large-scale preparation of penicillic acid by marine Penicillium fungi

Method used

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  • Method for large-scale preparation of penicillic acid from Penicillium sp. HK1-6

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Cultivation of the marine fungus Penicillium sp.HK1-6

[0023] The medium used for the culture of the fungus Penicillium sp. (HK1-6) is to add in every 1000mL of water: 200g of potatoes boiled for juice, 20g of glucose, 30g of coarse sea salt, and 15g of agar; Make media plates. The fungal strains were inoculated on medium plates and cultured on a shaker at 20°C for 3 days.

[0024] (2) Fermentation of marine fungus Penicillium sp.HK1-6

[0025] The fermentation medium used for the fermentation of the fungus Penicillium sp.HK1-6 is as follows: add 200g of potatoes to boil for juice, 20g of glucose, and 30g of coarse sea salt for every 1000mL of water; when used, divide them into Erlenmeyer flasks. The fungal strain is inoculated in the culture medium of the Erlenmeyer flask, and cultured statically at 15-20° C. for 28 days.

[0026] (3) Separation and extraction of penicillic acid

[0027] Take 30L of the fermented product obtained in step (2), separate the ferm...

Embodiment 2

[0032] (1) Cultivation of the marine fungus Penicillium sp. (HK1-6)

[0033] The medium used for the culture of the fungus Penicillium sp. (HK1-6) contains 0.2% glucose (percentage by weight, the same below), 2% yeast extract, 0.02% peptone, 0.2% agar, and 5% coarse sea salt. The rest is water, which is made into a test tube slant when used, and the fungal strains are cultivated at 25°C for 7 days.

[0034] (2) Fermentation of marine fungus Penicillium sp. (HK1-6)

[0035] The fermentation medium used for the fermentation culture of the fungus Penicillium sp. (HK1-6) contains glucose 0.2% (percentage by weight, the same below), yeast extract 0.02%, peptone 2%, coarse sea salt 0.05%, an appropriate amount of water, The fungal strains were grown at 15°C for 35 days.

[0036] (3) Separation and extraction of penicillic acid

[0037] Get 50L of the fermented product obtained in step (2), separate the fermented liquid from the thalline, extract the fermented liquid 4 times with ...

Embodiment 3

[0041] (1) Cultivation of the marine fungus Penicillium sp.HK1-6

[0042] The medium used for the culture of the fungus Penicillium sp.HK1-6 contains 5% glucose (percentage by weight, the same below), 0.02% yeast extract, 2% peptone, 3% agar, 1% coarse sea salt, and the rest is Water, made into a test tube slant when used, and the fungal strains were cultured at 20°C for 4 days.

[0043] (2) Fermentation of marine fungus Penicillium sp.HK1-6

[0044] The fermentation medium used for the fermentation culture of the fungus Penicillium sp.HK1-6 contains 5% glucose (percentage by weight, the same below), 0.02% yeast extract, 2% peptone, 5% coarse sea salt, and the rest is water. Cultured at 20°C for 30 days.

[0045] (3) Separation and extraction of penicillic acid

[0046] Get 100L of fermented product of step (2) gained, after fermented liquid and thalline are separated, fermented liquid is extracted 2 times with dichloromethane, extract is concentrated under reduced pressure...

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Abstract

The invention specifically relates to a method for large-scale fermentation preparation of penicillic acid from Penicillium sp. HK1-6, belonging to the field of utilization of marine microbial resources. The method comprises the following steps: (1) subjecting Penicillium sp. HK1-6 to culture in a medium for the strain; (2) subjecting the Penicillium sp. HK1-6 cultured in the step (1) to fermentation culture in a fermentation medium; (3) separating fermentation broth and thalli in a fermentation product obtained in the step (2), extracting the fermentation broth with an organic solvent, combining obtained liquid extracts of the fermentation broth, then carrying out pressure-reduced concentration so as to obtain an extract of the fermentation broth, extracting the thalli with an organic solvent, combining obtained liquid extracts of the thalli, then carrying out pressure-reduced concentration so as to obtain an extract of the thalli, combining the extract of the fermentation broth withthe extract of the thalli, and carrying out chromatographic separation so as to obtain a crude product; and (4) subjecting the crude product obtained in the step (3) to recrystallization or chromatographic separation so as to obtain a pure penicillic acid product which has a purity of 98.0% or above and yield of as high as 500 to 650 mg / L.

Description

technical field [0001] The invention belongs to the field of utilization of marine microbial resources, and in particular relates to a method for preparing penicillic acid by large-scale fermentation of marine Penicillium fungi. Background technique [0002] Penicillic acid is a mycotoxin, which exists in two interconversion forms of linear substituted keto acid and lactone. Its molecular weight is 170.16, and it is easily soluble in hot water, ethanol, ether and chloroform. [0003] [0004] There are many reports about the pharmacological activity and toxicity of penicillic acid. It is reported that penicillic acid has antibacterial, antifungal, antiviral, antitumor activities, inhibits acetylcholinease, and inhibits NF-κB activation ("HETEROCYCLES", 2008, Volume 76, No. 2, pages 1561-1569) and other pharmacological activities. In addition, penicillin is toxic to humans and animals, mainly causing damage to organs such as the heart, liver and kidneys, and has potential ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P17/04C12R1/80
CPCC12P17/04C12N1/145C12R2001/80
Inventor 陈敏沈南星于跃
Owner YANGZHOU UNIV
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