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Degradation method of oxalic acid in moringa oleifera leaves and application

A technology of Moringa oleifera leaves and oxalic acid, applied in the field of oxalic acid degradation in Moringa oleifera leaves, can solve problems such as increasing the risk of stone formation, reducing calcium absorption, and affecting the normal development of children

Inactive Publication Date: 2019-07-19
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If oxalic acid is taken together with high-calcium foods, oxalic acid and calcium will combine to form calcium oxalate precipitates, increasing the risk of stones in the body
At the same time, for the elderly and children, if they consume excessive oxalic acid for a long time, the oxalic acid in the body will easily combine with calcium to form calcium oxalate precipitates, thereby reducing the body's absorption of calcium, resulting in a lack of calcium in the body, which will affect the normal development of children, and the elderly will easily cause osteoporosis

Method used

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  • Degradation method of oxalic acid in moringa oleifera leaves and application
  • Degradation method of oxalic acid in moringa oleifera leaves and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment one: solid-state fermentation experiment

[0029] 1. Strain preparation

[0030] 1.1 Strain activation

[0031] Accurately weigh 0.1g each of Angel High Active Dry Yeast (manufacturer: Angel Yeast Co., Ltd.) and Angel Aroma Active Dry Yeast (manufacturer: Angel Yeast Co., Ltd.), and inoculate the amount of dry yeast per liter. The weight is 0.1g, the yeast is inoculated into the sterile liquid wort medium, the temperature is 28°C, and the shaking culture is 150-250r / min for 24-48h. Both commercial dry yeasts were purchased from Angel Yeast Co., Ltd.

[0032] 1.2 Preparation of yeast seed solution

[0033] The activated yeast liquid is inoculated into the liquid wort medium according to the inoculum amount of 5-10%, and the temperature is 28°C, and the shaking culture is 150-250r / min for 72 hours to obtain the yeast seed liquid;

[0034] 2. Moringa fermentation

[0035] 2.1 Sterilization

[0036] Put a certain amount of moringa powder in a breathable gla...

Embodiment 2

[0046] Embodiment two: liquid state fermentation experiment

[0047] The difference between embodiment two and the experimental procedure of embodiment one is only:

[0048]The step 2.2 method among the embodiment two is: the Moringa leaf powder that mixes sterilization with sterile water, make liquid material ratio (w / v) be respectively: Moringa leaf powder: sterile water=1:10,1 :15, 1:20, mix well, obtain Moringa powder solution;

[0049] The method of step 2.3 in Example 2 is: use a spectrophotometer to detect the OD value of the two yeast liquids obtained in step 1, and adjust the bacterial concentration of the two to be the same. The yeast seed liquid obtained in 1 was inoculated into the Moringa oleifera powder solution respectively. Stir evenly, seal and store in a constant temperature incubator at 28°C, shake and cultivate at 150-250r / min for 7 days.

[0050] The degradation rate of oxalic acid in the fermented liquid after yeast liquid fermentation is between 88.5%...

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Abstract

The invention relates to the technical field of degradation of oxalic acid in plants, in particular to a degradation method of oxalic acid in moringa oleifera leaves and an application. Activated andamplified microzyme liquid is added to moringa oleifera powder homogenate, sealed fermentation is performed under the condition of 28 DEG C, and the degradation rate of the oxalic acid in obtained fermentation products can reach 90% or above. A solid-state fermentation method and a liquid-state fermentation method both indicate that microzymes have good degradation effects on the oxalic acid in moringa oleifera powder, the microzymes can be applied to reducing the content of the oxalic acid in the moringa oleifera powder, and the risk of inducing calculus because of eating the moringa oleiferacan be reduced. The invention also provides moringa oleifera powder which is low in content of the oxalic acid. The moringa oleifera powder which is low in content of oxalic acid is prepared throughfermentation treatment with the microzymes, and has the advantages that the intake of the oxalic acid of a human body is reduced, and the original nutrition of the moringa oleifera is not destroyed.

Description

technical field [0001] The invention relates to the technical field of plant oxalic acid degradation, in particular to a method for degrading oxalic acid in leaves of Moringa oleifera and its application. Background technique [0002] Oxalic acid and oxalates are widely found in various plants, and are relatively high in fruits (such as citrus) and vegetables (spinach, etc.). From the perspective of environmental toxicology and food nutrition, oxalic acid is considered as a toxin and anti-nutritional factor. If the daily intake of oxalic acid is excessive, oxalic acid will form insoluble oxalate with calcium; and part of the oxalate is insoluble, which greatly increases the risk of stones. The prevalence of urinary stones in the global population is 5-10%, and approximately 70-80% of urinary stones are calcium oxalate stones. Studies have shown that 40-50% of urinary oxalate comes from diet, and the secretion of urinary oxalate increases with the increase of dietary oxalat...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L33/00
CPCA23L5/28A23L33/00
Inventor 李凌飞龚加顺和劲松梁文娟付晓萍范江平田洋
Owner YUNNAN AGRICULTURAL UNIVERSITY
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