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A method for producing flavonoids by mixing probiotics to ferment myrtle

A technology of myrtle and probiotics is applied in the field of development and research of Chinese medicinal materials, which can solve the problems of weak enzyme production capacity, low total flavonoids, and single type of enzyme production, and achieves low environmental pollution, low equipment requirements, and high bioavailability. Effect

Active Publication Date: 2022-04-15
GUANGXI VETERINARY RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microbial fermentation of Chinese herbal medicine has single-strain fermentation and mixed-strain fermentation. Single-strain fermentation of Chinese herbal medicine has the disadvantages of single enzyme production type and weak enzyme production ability, while mixed bacteria fermentation has higher efficiency and more abundant fermentation products.
[0003] At present, there are few publications on the technology of extracting total flavonoids by fermentation of mixed bacteria, and there is no disclosure of a method that specifically uses mixed probiotics to ferment myrtle and then extract total flavonoids

Method used

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  • A method for producing flavonoids by mixing probiotics to ferment myrtle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Identify the sample myrtle Chinese herbal medicine.

[0032] (2) Process flow:

[0033] After the myrtle is dried and pulverized, it is sterilized by ultraviolet light. Lactobacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei were revived and activated respectively, inoculated and fermented.

[0034] (3) Standard solution preparation:

[0035] Accurately weigh 10mg of rutin reference substance, dissolve it with 95% ethanol and dilute it into a 50mL brown volumetric flask to make 200μg / mL rutin standard solution.

[0036] (4) Determination of flavonoid content:

[0037] The content of total flavonoids was determined by sodium nitrite-aluminum nitrate colorimetric method. Standard curve: Accurately pipette 0, 10, 20, 30, 40, 50, and 60 μL of rutin standard solution into a 96-well plate, add 95% ethanol to 60 μL, and add 10 μL of 5% NaNO 2 solution, shake well and let it stand for 6min, add 10% Al(NO ...

Embodiment 2

[0049] (1) The sample myrtle Chinese herbal medicine is the same as in Example 1.

[0050] (2) technological process is with embodiment 1.

[0051] (3) The preparation of the standard solution is the same as in Example 1.

[0052] (4) Determination of flavonoid content is the same as in Example 1.

[0053] (5) Myrtle pretreatment:

[0054]The picked myrtle was dried naturally, then dried in an oven at 65°C, crushed and passed through a 40-mesh sieve, weighed 10g / part, sterilized under ultraviolet light for 30min, and placed in an ultra-clean bench for later use.

[0055] (6) Bacterial solution preparation:

[0056] Plantarum Lactobacillus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei were inoculated into 10mL liquid MRS medium according to the inoculum amount of 7%, and placed in the anaerobic tank after sealing, at 37 Cultivate in an electric thermostat incubator for 48 hours to activate. After continuous culture for two ...

Embodiment 3

[0064] (1) The sample myrtle Chinese herbal medicine is the same as in Example 1.

[0065] (2) Process flow:

[0066] After the myrtle is dried and pulverized, it is sterilized by ultraviolet light. After the Lactobacillus acidophilus is revived and activated, it is inoculated and fermented.

[0067] (3) The preparation of the standard solution is the same as in Example 1.

[0068] (4) Determination of flavone content is the same as in Example 1.

[0069] (5) Myrtle pretreatment:

[0070] The picked myrtle was dried naturally, then dried in an oven at 65°C, crushed and passed through a 40-mesh sieve, weighed 10g / part, sterilized under ultraviolet light for 30min, and placed in an ultra-clean bench for later use.

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Abstract

A method for producing flavonoids by mixing probiotics to ferment myrtle, comprising the steps of: inoculating four strains of Lactobacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei into a liquid MRS medium, Resuscitate and activate until the number of each bacteria reaches 10 6 ~10 10 For CFU / mL, mix 4 kinds of bacterial solutions according to the volume ratio; put the myrtle powder in a culture bottle, add the mixed bacterial solution and stir, add sterile water to make the water content 30-70%, and place it in a constant temperature culture Seal and ferment in the box for 24-120 hours; after the fermentation is completed, add 95% ethanol at a ratio of 1:10 (m / v), extract in a water bath, filter and recover the extract, and then use the sodium nitrite-aluminum nitrate colorimetric method to determine the total flavonoids content. The invention can utilize the degradation effect of the mixed probiotics to better release the flavonoids in the myrtle; it has low equipment requirements, little environmental pollution of reaction products, and high bioavailability.

Description

technical field [0001] The invention relates to the field of development and research of traditional Chinese medicinal materials, and specifically relates to a method for producing flavonoids by fermenting myrtle with four mixed probiotics, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei. Background technique [0002] Flavonoids are compounds with 2-phenylchromone as the core, and are divided into flavonoids, flavonoids, flavonols, etc. These natural flavonoids are widely found in flowers, leaves, and fruits of plants, and have antioxidant, Antibacterial, antiviral and other pharmacological effects. At present, the extraction methods of flavonoids include chemical extraction, physical extraction and biotransformation. The biotransformation method is to use microbial fermentation, enzymatic hydrolysis and other technical means to increase the content of flavonoids, among which microbial fermentation tech...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/61A61P39/06
CPCA61K36/61A61P39/06A61K2236/19
Inventor 银慧慧孟菲刘伟赵武姜源明覃振华
Owner GUANGXI VETERINARY RES INST