Preparation method and application of natto extraction liquid

A technology of extracting liquid and natto, which is applied to skin care preparations, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve the problems of long fermentation period, low efficiency, and many water-insoluble substances, and improve the moisturizing effect. , the process is simple, the effect of easy operation

Active Publication Date: 2018-08-17
BLOOMAGE BIOTECHNOLOGY CORP LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] 2. Beans used in cosmetics are mostly processed soybean powder, soybean milk, soybean milk, soybean protein, etc., with large molecular weight and many water-insoluble substances, which are not conducive to the skin absorption of active ingredients
[0012] 3. Fermented natto mostly uses solid fermentation, which makes it difficult for soybean active substances to be fully released into the aqueous solution. After filtration and separation, it is easy to cause waste of raw materials when used in the field of cosmetics, and the fermentation cycle is generally long and the efficiency is low.
[0013] 4. Most natto products often use the evaluation methods in the food field to evaluate the fermentation process only from the physical characteristics such as appearance and state, while ignoring the most important active ingredients of the product, especially the content of γ-polyglutamic acid. Fermentation process, resulting in poor moisturizing effect, and these are very important aspects applied to the field of cosmetics

Method used

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  • Preparation method and application of natto extraction liquid
  • Preparation method and application of natto extraction liquid
  • Preparation method and application of natto extraction liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation of embodiment 1 natto extract

[0044]Take 5kg of soybeans as a raw material, after being fully pulverized by a mill-type pulverizer, pass through an 80-mesh sieve, and sieve the soybean powder for later use. Weigh about 4.7kg of soybean powder under the sieve, mix it in 100L of drinking water, adjust the pH to 7.5, add 30mL of compound protease, keep it warm at 50°C, measure the crude protein content every 0.5h, no change after 4.5h, and then raise the temperature To 90 ℃, keep 20min to inactivate the enzyme, then add 3kg glucose, 2kg sodium glutamate, 0.1kg K 2 HPO 4 , fully mixed as a fermentation medium, sterilized and cooled to 36°C, added with 0.5% Bacillus natto seed solution, cultivated at 36°C for 24 hours, and the dissolved oxygen was 40-100%. During the fermentation process, the pH of the fermentation broth is adjusted to 6.5±0.1 by feeding citric acid or alkali, and the fermentation ends when there is no residual sugar. Centrifuge at 8000r...

Embodiment 2

[0047] Embodiment 2 Physical and chemical property detection

[0048] 1. Free amino acid content

[0049] Sample S1 in Example 1 and Sample C1 in Comparative Example 1 were used as experimental samples to measure amino acid content by using an automatic amino acid analyzer. The results are shown in Table 1.

[0050] Table 1 Comparison of amino acid content in different samples

[0051]

[0052] It can be seen from Table 1 that the content of small molecule amino acids in the natto extract S1 prepared by the present invention is significantly higher than that of the soybean extract C1 that has not been fermented by Bacillus natto.

[0053] 2. γ-polyglutamic acid content

[0054] Using sample S1 in Example 1 and sample C1 in Comparative Example 1 as experimental samples, the content of γ-polyglutamic acid was determined by gel permeation chromatography (GPC). HPLC conditions: chromatographic column: Shodex SB-806 (8.0 ×300 mm), column temperature: 35°C; mobile phase: 0.2 m...

Embodiment 3

[0063] Example 3 Anti-oxidation, anti-inflammation, promotion of healing, evaluation of moisturizing effects

[0064] The purpose of this embodiment is to evaluate the anti-oxidation, anti-inflammation, promotion of healing and moisturizing effects of the natto extract prepared in Example 1.

[0065] 1. Antioxidant activity

[0066] Accurately measure 5.0mL of DPPH solution and 5.0mL of S1 sample solution of different concentrations respectively, put them into stoppered test tubes, and mix well. A mixed solution of equal volume of water and 95% ethanol was used as the blank control. Stand at room temperature for 30 minutes, and measure the absorbance of the solution at 523 nm. Another group was set up to precisely measure and mix 5.0 mL of DPPH solution and 5.0 mL of purified water, and the operation was the same as above. The calculation method is as follows:

[0067]

[0068] The results are shown in Table 4. It can be seen from the data in the table that sample S1 h...

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Abstract

The invention provides a preparation method of natto extraction liquid. Soybeans are adopted to serve as a main raw material, then smashed and subjected to enzymolysis to be taken as a fermentation substrate, bacillus natto is inoculated to conduct liquid constant temperature fermentation, acid or alkali is feed in the fermentation process to adjust the pH value of fermentation liquid so as to control the yield of gamma-polyglutamic acid, after fermentation is ended, the fermentation liquid is subjected to centrifugation and degerming filtration, and the natto extraction liquid is obtained. The natto extraction liquid prepared by adopting the method has the good effects of moisturizing, anti-inflammation, anti-oxidation and cell remediation.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to a preparation method and application of natto extract. Background technique [0002] Natto is a traditional fermented soybean food, which is fermented by Bacillus natto at a certain temperature and humidity. Soy contains a large amount of unsaturated phosphatidic acid, a variety of trace elements, vitamins and high-quality protein, as well as rich soy isoflavones, lecithin, and hydrolyzed soy protein, which can improve endocrine, eliminate active oxygen and free radicals in the body, and delay female cell aging , Keep the skin smooth, moist and elastic. [0003] Natto extract is fermented by Bacillus natto. Through fermentation, the insoluble soybean protein can become soluble and produce amino acids. In addition, it will also produce a variety of other substances that are beneficial to the human body, such as nattokinase , polyglutamic acid, etc. Among them, polyglutamic acid is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9789A61Q19/00A61Q19/08
CPCA61K2800/805A61K2800/85A61Q19/00A61Q19/08A61K8/9789
Inventor 魏玉洁陆震石艳丽孙元军薛蔚郭学平
Owner BLOOMAGE BIOTECHNOLOGY CORP LTD
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