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Bacillus adhaerens and its use in preparing health food having thrombolysis property

A technology of Bacillus natto and spores, applied to Bacillus natto and its application field in preparing health food with thrombolytic properties, can solve the problems of low thrombolytic activity of natto, and achieve long-term in vivo action and safety High sex, enhance the effect of fibrinolytic activity

Inactive Publication Date: 2004-11-24
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although natto has been recognized as having the above-mentioned health functions, the thrombolytic activity of natto is very low, and only a large amount of long-term consumption can exert the thrombolytic effect

Method used

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  • Bacillus adhaerens and its use in preparing health food having thrombolysis property
  • Bacillus adhaerens and its use in preparing health food having thrombolysis property

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Produce natto health-care functional food with Bacillus natto bacterial strain NLSSe fermented soybean provided by the invention:

[0037] Preparation of bacillus natto slant:

[0038] Medium ingredients: 2% soybean powder, 1% sodium chloride, 0.2% soybean peptone, 1.5% agar, PH7.0, 121°C, sterilized for 30 minutes; add 10 ml of medium to each test tube to make a test tube slope; Insert the Bacillus natto strain NLSSe, culture at 30°C for 24 hours to obtain slant strains; wash the slant strains with sterile normal saline, pour them into shaker flask liquid medium, and cultivate on a shaker at 30°C at 150 rpm After 24 hours, liquid strains were obtained;

[0039] Take 1 kg of soybeans produced in Northeast China, soak them at 17°C for 15 hours, drain and cook at 121°C for 20 minutes at high temperature and high pressure. Add 30 milliliters of bacterial strain NLSSe liquid spawn, keep warm at 40°C, and ferment for 24 hours at a relative temperature of 90%. Lower the te...

Embodiment 2

[0043] Produce natto health food with Bacillus natto bacterial strain NLSSe fermented soybean provided by the invention:

[0044] Bacillus natto strain slant preparation: medium composition: 2% soybean powder, 1% sodium chloride, 0.2% soybean peptone, 1.5% agar, PH7.0, 121 ° C, sterilized for 30 minutes; add culture to each test tube Based on 10 ml, make a test tube slope. Insert the Bacillus natto strain NLSSe, culture at 30°C for 24 hours to obtain slant strains; wash the slant strains with sterile saline, pour them into shaker flask liquid culture medium, and culture on a shaker at 30°C at 150 rpm After 24 hours, the liquid strain was obtained;

[0045] Take 1 kg of soybeans produced in Northeast China, soak them at 17°C for 20 hours, drain and cook at 121°C for 30 minutes at high temperature and high pressure. Add 20 milliliters of bacterial strain NLSSe liquid spawn, insulate at 40 ℃, relative temperature 90%, ferment for 48 hours. Cool down to 20°C and continue to fer...

Embodiment 3

[0048] Produce natto health food with Bacillus natto bacterial strain NLSSe fermented soybean provided by the invention:

[0049] Bacillus natto strain slant preparation: medium composition: 2% soybean powder, 1% sodium chloride, 0.2% soybean peptone, 1.5% agar, PH7.0, 121°C, sterilized for 30 minutes: add culture to each test tube Based on 10 ml, make a test tube slope. Insert the Bacillus natto strain NLSSe, culture at 30°C for 24 hours to obtain slant strains; wash the slant strains with sterile saline, pour them into shaker flask liquid culture medium, and culture on a shaker at 30°C at 150 rpm After 24 hours, the liquid strain was obtained;

[0050] Take 1 kg of soybeans produced in Northeast China, soak them at 20°C for 8 hours, drain and cook at 121°C for 20 minutes at high temperature and high pressure. Add 50 milliliters of bacterial strain NLSSe liquid spawn, insulate at 40 ℃, relative temperature 90%, ferment for 24 hours. Cool down to 10°C and continue to fermen...

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Abstract

Bacilliis natto NLSSc with the preservation number CGMCC No. 0724 is Gram staining positive, non-acid fast, straight or near straight, (0.6-0.8)x(1.5-2.0) micron sized and aerobic; has mesial and un-swelled spore with the spore number inside one sporange cell not more than one, meso diamino heptane diacid and glycin contained in the cell wall, no characteristic saccharum and peripheral flagellum; and can be grown well in five kinds of natural organic culture medium and can form relatively thick mycoderm and butter fat colored colony with smooth edge in soybean cake powder culture medium. Bacilliis natto can be cultured in culture medium with nitrogen source to obtain thrombus dissolving matter natto kinase and the cultured matter may be extracted to obtain powdered matter as the additive for thrombolytic health food.

Description

field of invention [0001] The invention belongs to the field of biotechnology, and in particular relates to bacillus natto and its application in the preparation of thrombus-dissolving health food. Background technique [0002] At present, modern "civilized diseases" such as hyperlipidemia, hypertension, diabetes, and cancer have replaced infectious diseases as the number one killer of human beings. According to the report of the World Health Organization in 1998, about 15 million people die of blood circulation system diseases in the world every year, of which 7.2 million people die from coronary heart disease, 4.6 million people die from stroke, and 3.5 million people die from other heart diseases. Every minute 23 people die from vascular disease. According to statistics from the Ministry of Health, the number of patients with cardiovascular and cerebrovascular diseases in my country has reached 200 million, and more than half of them do not kno...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K35/742A61P9/00C12N1/20
Inventor 邢建民栾晓弟刘会洲
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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