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Method for producing flavonoid substances by fermenting vegetable soybean off-grade goods with bacillus natto

A technology for vegetable soybeans and other off-products, which is applied in the field of microbial fermentation, can solve the problems of backward research and development of kidney bean deep-processing products, backward research and development of deep-processing products, low added value of products, etc., and achieve low cost, short process, The effect of lowering blood fat

Active Publication Date: 2020-08-21
HEILONGJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing of vegetable soybeans in my country is mostly preliminary processing, and the research and development of intensive processing products is still relatively backward, with low technical content and low added value of products
Therefore, it is necessary to design a method for producing flavonoids from external products such as vegetable soybeans fermented by Bacillus natto, using vegetable soybeans as raw material to ferment natto, extracting and purifying flavonoids therefrom, to solve the remaining residues of vegetable soybeans and other external products The problem of lagging behind in the research and development of deep-processing products of kidney beans

Method used

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  • Method for producing flavonoid substances by fermenting vegetable soybean off-grade goods with bacillus natto
  • Method for producing flavonoid substances by fermenting vegetable soybean off-grade goods with bacillus natto
  • Method for producing flavonoid substances by fermenting vegetable soybean off-grade goods with bacillus natto

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for producing flavonoids from external products such as vegetable soybeans fermented by Bacillus natto, comprising:

[0041] (1) Raw material processing: After selection, washing and weighing of vegetable soybeans and other foreign products, put them into a sterilizing pot for sterilizing by high-pressure steam at 121°C for 20 minutes and steam them until cooked;

[0042] (2) Inoculation: the weight of Bacillus subtilis bacteria powder in natto and foreign products such as vegetable soybeans is configured into a bacterial liquid in a ratio of 2%, and the bacterial liquid is poured into the bacterial liquid when the temperature is 50° C. after the beans are sterilized and steamed;

[0043] (3) Fermentation: put the vegetable soybeans poured into the bacterial liquid into a constant temperature incubator at 37°C to ferment for 24 hours, and after the fermentation is completed, place the vegetable soybeans and other foreign products in a refrigerator at 4°C for pos...

Embodiment 2

[0048] Embodiment 2: the mensuration of flavone content

[0049] Determination of Flavonoids by Sodium Nitrite-Aluminum Nitrate-Sodium Hydroxide Method

[0050] 1. Drawing of the standard curve: Accurately absorb rutin standard solution 0, 0.50, 1.00, 2.00, 3.00, 4.00mL (equivalent to rutin 0, 75, 150, 300, 450, 600μg), and transfer it into a 10mL graduated colorimetric tube , add 30% ethanol solution to 5mL, each add 0.3mL of 5% sodium nitrite solution, shake and let stand for 5min, add 0.3mL of 10% aluminum nitrate solution, shake well and let stand for 6min, add 1.0mol / L sodium hydroxide solution 2mL , dilute to the scale with 30% ethanol, shake well, stand for 15min, measure the absorbance at the wavelength of 510nm, take the zero tube as blank, take the rutin content (μg) as the abscissa, and take the absorbance as the ordinate to draw a standard curve: : y=5.02x+0.0007, R 2 = 0.9996.

[0051] 2. Determination of flavone content: Concentrate the flavone crude extract, ...

Embodiment 3

[0052] Embodiment 3: single factor test of flavonoids produced by Bacillus natto fermentation vegetable soybean

[0053]Bacillus natto was inoculated in steamed vegetable soybeans for fermentation, and the effects of four factors including fermentation time, inoculum size, fermentation temperature and post-ripening time on the flavonoids produced were investigated. After screening by each single factor test, it provides the preliminary test basis for the next orthogonal optimization test.

[0054] 1. Effect of fermentation time on the content of flavonoids in natto

[0055] Inoculate 2% Bacillus natto bacteria liquid into sterilized and steamed vegetable soybeans, put them into a constant temperature incubator with a preset temperature of 37°C, and cultivate them for 12h, 24h, 36h and 48h respectively, and put them into After ripening in a refrigerator at 4°C for 12 hours, three parallel experiments were carried out for each group, and then the resulting finished product was ...

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Abstract

The invention relates to the technical field of microbial fermentation, in particular to a method for producing flavonoid substances by fermenting vegetable soybean off-grade goods with bacillus natto. The method comprises the following steps: selecting vegetable soybean off-grade goods; cleaning, sterilizing, steaming, fermenting by using bacillus natto, performing after-ripening to obtain a natto product, performing ultrasonic degreasing on freeze-dried fermented natto by using petroleum ether, performing heat reflux extraction on flavonoid substances in the natto by using an ethanol solution with a certain concentration, purifying a crude extract by using macroporous resin, spin-drying a collected solution, dissolving by using distilled water, and freeze-drying to obtain flavonoid powder. The flavonoid substances can be used as a lipid-lowering product, the purified flavonoid substances extracted from natto are used for gavage of high-fat mice, and the flavonoid substances are foundto be capable of lowering the blood lipid concentration in serum of the high-fat mice and improving the blood lipid metabolic clearance capacity and also have the health-care function of regulating immunity at the same time. The method has the characteristics of simple process, short flow and low cost, and is suitable for bean product processing enterprises with large, medium and small scales.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a method for producing flavonoids by Bacillus natto fermenting vegetable soybeans and other external products. Background technique [0002] Natto is rich in nutrients and has the functions of disease prevention and health care. It also contains various physiologically active substances such as nattokinase, isoflavones, superoxide dismutase, and tocopherol, which can enhance physical fitness and improve the body's immunity. It has become the first choice for the prevention and improvement of cardiovascular and cerebrovascular diseases. Current studies have shown that isoflavones have a protective effect on blood vessels, similar to female estrogen and anti-hormonal effects, antibacterial activity, and prevention of osteoporosis; flavones can also effectively lower blood sugar and blood lipids, and can be used as an auxiliary blood sugar lowering Plant extract sour...

Claims

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Application Information

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IPC IPC(8): C12P17/06C12R1/125
CPCC12P17/06
Inventor 孙庆申杨宸李秀凉靳文凤
Owner HEILONGJIANG UNIV
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