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Preparation method of functional fermented laminarin

A kelp polysaccharide, functional technology, applied in the fields of biotechnology and health food, to improve immunity, scavenge free radicals, and improve the function of intestinal flora

Pending Publication Date: 2020-04-21
FUJIAN HEALTH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no research report on the method of using the active components of laminarin to carry out biological fermentation to improve the biological activity of laminarin, and then develop it into a functional health food with the functions of lowering blood fat, scavenging free radicals, improving immunity and improving the function of intestinal flora.

Method used

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  • Preparation method of functional fermented laminarin

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Experimental program
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Effect test

Embodiment 1

[0019] The preparation of embodiment 1 laminarin component

[0020] After the kelp is dried and crushed, pass through an 80-mesh sieve, and then accurately weigh 1.0kg of the dry powder, add 20L of distilled water, stir evenly, place it in an autoclave, control the pressure at 0.1MPa, and degrade at a temperature of 100°C for 60 minutes under high pressure. Filtrate, collect the filtrate, concentrate the filtrate to about 30% of the original volume, add a certain amount of 95% industrial edible alcohol for precipitation, and make the final ethanol concentration reach 70%, collect the precipitate by centrifugation, and obtain the crude extract of laminarin after drying. The crude polysaccharide extract was dissolved in water, separated by SephadexG-100 gel chromatography, the eluent was PBS buffer at pH 7.0, and the second elution peak component was collected, which was the required specific molecular weight laminarin component , concentrated and dried for later use.

[0021] ...

Embodiment 2

[0022] The preparation of embodiment 2 fermentation microorganism strains

[0023] Species: Bacillus licheniformis, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus bulgaricus and yeast. Bacillus licheniformis was purchased from the General Microbiology Center of China Committee for Culture Collection of Microorganisms (bacteria number CGMCCNo.7349). Lactobacillus acidophilus (strain number CICC6075), Streptococcus thermophilus (strain number CICC20376), Lactobacillus bulgaricus (strain number CICC20537) and Saccharomyces (strain number CICC32203) were purchased from China Industrial Microorganism Culture Collection Center .

[0024] Carry out expansion culture separately according to the following method, prepare seed solution:

[0025] 1. Preparation of Bacillus licheniformis seed liquid: Take the slant of the Bacillus licheniformis test tube, inoculate it into a 1000mL Erlenmeyer flask containing 200mL medium on a clean bench, shake at 200 rpm at 32°C ...

Embodiment 3

[0031] The fermentation of embodiment 3 laminarin

[0032]Add 700g of separated and extracted specific components laminarin, 100g of glucose, 90g of bran, 50g of peptone, 50g of sodium chloride, 5g of dipotassium hydrogen phosphate and 5g of ammonium sulfate into a 2L beaker, add 500mL of distilled water, stir and mix well, After sealing with kraft paper, put it in an autoclave, and heat and sterilize at 100°C for 30 minutes. After cooling to room temperature, the beaker was placed on the ultra-clean workbench, and 100 mL of Bacillus licheniformis bacterial liquid, 50 mL of Lactobacillus acidophilus bacterial liquid and 50 mL of Streptococcus thermophilus bacterial liquid were inoculated under aseptic conditions, and then 150 mL of sterile Bacteria distilled water to make the water content of the solid-state fermentation substrate reach about 45%. Stir well again and seal the mouth of the cup with gauze and plastic wrap. The beaker was transferred into a constant temperature...

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Abstract

The invention discloses a preparation method of functional fermented laminarin, and belongs to the field of biotechnology and health food. The preparation method comprises: carrying out microbial solid state fermentation with probiotics by using laminarin with specific molecular weight composition as a matrix, and drying after the fermentation is finished to obtain a functional fermented laminarinproduct. According to the invention, the biological activity of laminarin is improved, so that laminarin becomes composite active polysaccharide with the functions of reducing blood fat, scavenging free radicals, improving immunity and improving intestinal flora, and can be applied to the development of functional health foods.

Description

technical field [0001] The invention belongs to the fields of biotechnology and health food, and relates to the development and application of a healthy and nutritious food, in particular to a preparation method of functional laminarin. Background technique [0002] In recent years, with the development of society and economy and the improvement of people's living standards, the incidence of cardiovascular diseases has been increasing year by year, which has seriously threatened human health. Atherosclerosis is one of the most common diseases in the cardiovascular system, and it is also the common pathological basis of cardiovascular diseases. Actively preventing and controlling atherosclerosis is an important means to prevent cardiovascular diseases and reduce the incidence of diseases. [0003] Kelp is a common economical cultured seaweed in the southeast coast of my country. It has the same origin of medicine and food, and its medicinal efficacy has been recorded in many...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2200/3262A23V2200/324A23V2200/32A23V2200/326A23V2200/30
Inventor 彭臻菲李泳宁朱宏阳黄慧魏碧娜
Owner FUJIAN HEALTH COLLEGE
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