A kind of preparation method of hijiki product that inhibits α-glucosidase activity and hijiki product
A technology of glucosidase and hijiki, which is applied in the field of hijiki products and hijiki products that inhibit the activity of α-glucosidase, can solve the problems of weak ability to inhibit α-glucosidase, and achieve low cost , The process is simple, the effect of enhancing the activity
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Embodiment 1
[0015] Example 1 Determination of the ability of hijiki to inhibit the activity of α-glucosidase
[0016] (1) Sample preparation and reagent preparation
[0017] Weigh 0.5 g of hijiki powder, add 5 mL of 80% ethanol, extract by ultrasonic at 45°C, 210 W for 45 min, then centrifuge at 8000 rpm / min for 15 min, and take the supernatant for use.
[0018] (2) Determination of the ability to inhibit the activity of α-glucosidase
[0019] According to the reaction system, 3 mL of 0.1 mol / L phosphate buffer (pH 6.8) and 100 μL of 1.625 U / mL α-glucosidase solution were added in sequence, mixed well, incubated in a water bath at 37 °C for 10 min, taken out, and then added 200 μL of sample solution and 100 μL of α-glucosidase solution. 5mmol / L PNPG (p-nitrophenyl-α-D-glucoside, 4-Nitrophenyl α-D-glucopyranoside), mix well, react in a water bath at 37°C for 10min, and quickly add 200μL of 0.1mol / L Na after the reaction 2 CO 3 The solution terminated the reaction, and the absorbance (As...
Embodiment 2
[0024] In this example, Cordyceps militaris was used, which was purchased from the China General Microorganism Culture Collection and Management Center, and the preservation number is CGMCC5.856. The relevant properties of the strains can be found in the strain catalogue of the China Committee for the Collection and Management of Common Microorganisms (CCGMC), which will not be described in detail in this embodiment.
[0025] Cordyceps militaris CGMCC5.856 was inoculated on soybean sprouts seed medium, and rotary submerged fermentation was carried out for 6 days at a temperature of 25 °C and a rotation speed of 160 r / min; the dried hijiki was crushed and passed through a 60-mesh sieve, called Take 100 g of hijiki powder, put it in a fermentation container, add 100 mL of distilled water, stir evenly, sterilize at 121 °C for 30 min; add 15% (v / w) Cordyceps militaris seed solution after cooling, stir evenly, Stand at 25-28℃ Fermented for 6 days . After fermentation, the abilit...
Embodiment 3
[0027] Cordyceps militaris CGMCC5.856 was inoculated on soybean sprouts seed medium, and rotary submerged fermentation was carried out for 6 days at a temperature of 25 °C and a rotation speed of 160 r / min; the dried hijiki was crushed and passed through a 60-mesh sieve, called Take 100 g of hijiki powder, put it in a fermentation container, add 100 mL of distilled water, stir evenly, sterilize at 121 °C for 30 min; add 15% (v / w) Cordyceps militaris seed solution after cooling, stir evenly, Stand at 25-28℃ Fermentation for 8 days . After fermentation, the ability of fermented hijiki to inhibit α-glucosidase activity was determined, and the ability of fermented hijiki to inhibit α-glucosidase 96% active .
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