Method for promoting liquid-state fermentation of antrodia camphorata to produce Antrodin C

Abstract

The invention discloses a method for promoting liquid-state fermentation of antrodia camphorata to produce Antrodin C and belongs to the technical field of microorganism fermentation. The method comprises the following steps: after inoculating a liquid-state fermentation culture medium with an antrodia camphorate seed culture solution, fermenting at 20 to 35 DEG C for 7 to 12d; adding hydrogen peroxide into a fermentation culture solution as an oxidative stress agent within 144h after fermentation is started, so as to promote the antrodia camphorata to synthesize an active substance Antrodin Cin a growth process. By adopting the effective regulation and control, the biological synthesis capability of carrying out the liquid-state fermentation on the antrodia camphorata to produce the Antrodin C can be improved; only through lower cost input, the concentration of a target product, obtained by fermentation and synthesis, can be remarkably improved; the method is convenient and practicaland has very high economic benefits.

Description

technical field

[0001] The invention relates to a method for promoting the production of Antrodin C by liquid-state fermentation of Antrodia camphorata, belonging to the technical field of microbial fermentation. Background technique

[0002] Antrodia cinnamomea, also known as Antrodia cinnamomea and Antrodia cinnamomea, is a rare edible and medicinal fungus endemic to Taiwan. Antrodia cintrodia has the effects of relieving alcohol and protecting the liver, promoting blood circulation and removing blood stasis, detoxifying and reducing swelling, calming pain, etc., and is widely used in Taiwan folks. Modern research has found that Antrodia Cinnamomea does have various biological activities such as anti-cancer, liver protection, anti-inflammatory, anti-virus, anti-oxidation, immune regulation, and blood fat reduction. Including triterpenes, polysaccharides, maleic acid and succinic acid derivatives, and ubiquinone derivatives.

[0003] Antrodin C belongs to maleic acid and ...

Examples

Embodiment 1

[0031] The liquid seeds of Antrodia Cinnamomea in the logarithmic growth phase are inserted into a 500mL Erlenmeyer flask equipped with 90mL fermentation basic medium with an inoculation amount of 10% by volume. The fermentation medium components are: maltose 40g / L, soybean hydrolyzate 50ml / L, corn steep liquor powder 8g / L, magnesium sulfate 0.6g / L, dipotassium hydrogen phosphate 0.5g / L, under the conditions of rotating speed 130r / min, temperature 28 ℃, shake flask fermentation and culture for 9 days to collect the bacteria, measure Antrodin C content is 154.02mg / L

Embodiment 2

[0033] The liquid seeds of Antrodia Cinnamomea in the logarithmic growth phase are inserted into a 500mL Erlenmeyer flask equipped with 89mL fermentation basic medium with an inoculation amount of 10% by volume. The fermentation medium components are: maltose 40g / L, soybean hydrolyzate 50ml / L. Corn steep liquor powder 8g / L, magnesium sulfate 0.6g / L, dipotassium hydrogen phosphate 0.5g / L, cultivated at a rotation speed of 130r / min and a temperature of 28°C, and added 1mL at the 72nd hour after the fermentation started The concentration is 2mol / L hydrogen peroxide solution, 5mmol / L menadione solution, 5mmol / L rotenone solution, 0.1mol / L o-phenylenediaminodimethyl ester, so that the final concentration of hydrogen peroxide in the fermentation broth is 20mmol / L , the final concentration of menadione is 5umol / L, the final concentration of rotenone is 5umol / L, the final concentration of o-phenylenediaminodimethyl ester is 1mmol / L, and absolute ethanol is 1mL. After shaking the flask...

Embodiment 3

[0035] The liquid seeds of Antrodia Cinnamomea in the logarithmic growth phase are inserted into a 500mL Erlenmeyer flask equipped with 89mL fermentation basic medium with a volume ratio of 10%. The fermentation medium components are: maltose 40g / L, soybean hydrolyzate 50ml / L. Corn steep liquor powder 8g / L, magnesium sulfate 0.6g / L, dipotassium hydrogen phosphate 0.5g / L, cultured at a rotation speed of 130r / min and a temperature of 28°C, and added 1mL concentration at the 72nd hour after the start of fermentation The hydrogen peroxide solution was 1.5mol / L, so that the final concentration of hydrogen peroxide in the fermentation broth was 15mmol / L. After 9 days of shaking flask fermentation, the bacteria were collected, and the measured Antrodin C content was 140.16mg / L.

technical field

[0001] The invention relates to a method for promoting the production of Antrodin C by liquid-state fermentation of Antrodia camphorata, belonging to the technical field of microbial fermentation. Background technique

[0002] Antrodia cinnamomea, also known as Antrodia cinnamomea and Antrodia cinnamomea, is a rare edible and medicinal fungus endemic to Taiwan. Antrodia cintrodia has the effects of relieving alcohol and protecting the liver, promoting blood circulation and removing blood stasis, detoxifying and reducing swelling, calming pain, etc., and is widely used in Taiwan folks. Modern research has found that Antrodia Cinnamomea does have various biological activities such as anti-cancer, liver protection, anti-inflammatory, anti-virus, anti-oxidation, immune regulation, and blood fat reduction. Including triterpenes, polysaccharides, maleic acid and succinic acid derivatives, and ubiquinone derivatives.

[0003] Antrodin C belongs to maleic acid and ...

Examples

Embodiment 1

[0031] The liquid seeds of Antrodia Cinnamomea in the logarithmic growth phase are inserted into a 500mL Erlenmeyer flask equipped with 90mL fermentation basic medium with an inoculation amount of 10% by volume. The fermentation medium components are: maltose 40g / L, soybean hydrolyzate 50ml / L, corn steep liquor powder 8g / L, magnesium sulfate 0.6g / L, dipotassium hydrogen phosphate 0.5g / L, under the conditions of rotating speed 130r / min, temperature 28 ℃, shake flask fermentation and culture for 9 days to collect the bacteria, measure Antrodin C content is 154.02mg / L

Embodiment 2

[0033] The liquid seeds of Antrodia Cinnamomea in the logarithmic growth phase are inserted into a 500mL Erlenmeyer flask equipped with 89mL fermentation basic medium with an inoculation amount of 10% by volume. The fermentation medium components are: maltose 40g / L, soybean hydrolyzate 50ml / L. Corn steep liquor powder 8g / L, magnesium sulfate 0.6g / L, dipotassium hydrogen phosphate 0.5g / L, cultivated at a rotation speed of 130r / min and a temperature of 28°C, and added 1mL at the 72nd hour after the fermentation started The concentration is 2mol / L hydrogen peroxide solution, 5mmol / L menadione solution, 5mmol / L rotenone solution, 0.1mol / L o-phenylenediaminodimethyl ester, so that the final concentration of hydrogen peroxide in the fermentation broth is 20mmol / L , the final concentration of menadione is 5umol / L, the final concentration of rotenone is 5umol / L, the final concentration of o-phenylenediaminodimethyl ester is 1mmol / L, and absolute ethanol is 1mL. After shaking the flask...

Embodiment 3

[0035] The liquid seeds of Antrodia Cinnamomea in the logarithmic growth phase are inserted into a 500mL Erlenmeyer flask equipped with 89mL fermentation basic medium with a volume ratio of 10%. The fermentation medium components are: maltose 40g / L, soybean hydrolyzate 50ml / L. Corn steep liquor powder 8g / L, magnesium sulfate 0.6g / L, dipotassium hydrogen phosphate 0.5g / L, cultured at a rotation speed of 130r / min and a temperature of 28°C, and added 1mL concentration at the 72nd hour after the start of fermentation The hydrogen peroxide solution was 1.5mol / L, so that the final concentration of hydrogen peroxide in the fermentation broth was 15mmol / L. After 9 days of shaking flask fermentation, the bacteria were collected, and the measured Antrodin C content was 140.16mg / L.

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