Natto kinase oral liquid and its manufacturing method

A soykinase oral liquid and a technology for a manufacturing method, which are applied in the field of nattokinase oral liquid and its manufacturing, can solve the problems of long production cycle, small production scale, high price and the like, achieve great economic and social benefits, take and carry Convenience and the effect of reducing production costs

Inactive Publication Date: 2010-05-05
北京科力博桑食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the thrombolytic drugs streptokinase (SK), urokinase (UK), and tissue plasminogen activator (tPA) used in the domestic market now have several obvious deficiencies: anti-reperfusion, generation of re-embolization and Bleeding side effects and expensive
[0005] It can be seen from the above introduction that the current nattokinase products are in the form of capsules or tablets, or are processed into health food containing nattokinase. The reason is mainly because natto or nattokinase itself has a The unique smell is a kind of uncomfortable micro-smell for many people, so the current production i...

Method used

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  • Natto kinase oral liquid and its manufacturing method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Fermentation

[0050] Test tube strain → plate activation → inoculation → seed liquid fermentation → production liquid fermentation

[0051] The plate medium and seed fermentation medium are both LB (Luria-Bertani) medium, and its formula is: tryptone 10g / L for bacterial culture, yeast extract for bacterial culture 5g / L, NaCl10g / L; production The fermentation medium is 1.5% soy peptone, 2% sucrose, KH 2 PO 4 0.2%, K 2 HPO 4 0.4%, MgSO 4 0.05%, CaCl 2 0.02%.

[0052] The fermentation temperature of the seed liquid is 37℃, and the fermentation stops when OD660 = 0.3-1.0;

[0053] Take 1.0% of the seed liquid inoculated into 5L production fermentation broth for fermentation and enzyme production. The fermentation temperature is 35°C, the fermentation period is 12h, and the pH is 6, and the fermentation is stopped when a large amount of white sticky filaments are produced.

[0054] 2. Fermentation broth treatment

[0055] After the fermentation is completed, first perform low-...

Embodiment 2

[0069] 1. Fermentation

[0070] Test tube strain → plate activation → inoculation → seed liquid fermentation → production liquid fermentation

[0071] The plate medium and the seed fermentation medium are all LB (Luria-Bertani) medium, and its formula is: tryptone 10g / L for bacterial culture, yeast extract for bacterial culture 5g / L, NaCl10g / L; production The fermentation medium is 0.5% soy peptone, 1.5% sucrose, KH 2 PO 4 0.2%, K 2 HPO 4 0.4%, MgSO 4 0.05%, CaCl 2 0.02%.

[0072] The fermentation temperature of the seed liquid is 37℃, and the fermentation stops when OD660 = 0.3-1.0;

[0073] Take 2% of the seed liquid inoculated into 5L production fermentation broth for fermentation and enzyme production. The fermentation temperature is 30°C, the fermentation cycle is 30h, and the pH is 8, and the fermentation is stopped when a large amount of white viscous filaments are produced.

[0074] 2. Fermentation broth treatment

[0075] After the fermentation is completed, first perform lo...

Embodiment 3

[0088] 1. Fermentation

[0089] Test tube strain → plate activation → inoculation → seed liquid fermentation → production liquid fermentation

[0090] The plate medium and the seed fermentation medium are all LB (Luria-Bertani) medium, and its formula is: tryptone 10g / L for bacterial culture, yeast extract for bacterial culture 5g / L, NaCl10g / L; production The fermentation medium is 2.5% soy peptone, 6.0% sucrose, KH 2 PO 4 0.2%, K 2 HPO 4 0.4%, MgSO 4 0.05%, CaCl 2 0.02%.

[0091] The fermentation temperature of the seed liquid is 37℃, and the fermentation stops when OD660 = 0.4-0.8;

[0092] Take 2% of the seed liquid inoculated into 5L production fermentation broth for enzyme production, fermentation temperature 37-38℃, fermentation cycle 30h, pH7, fermentation will stop when a large amount of white sticky filaments are produced.

[0093] 2. Fermentation broth treatment

[0094] After the fermentation is completed, first perform low-speed centrifugation to remove the bacteria and i...

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Abstract

The invention relates to a nattokinase oral liquid, which is prepared from Bacillus subtilis fermentation liquor, and contains 0.5-3% of cyclodextrin or cyclodextrin derivative, 1ml of the oral liquidcontains 10-400IU of reactive fibrinolytic nattokinase. The invention also provides the process for preparing the nattokinase oral liquid.

Description

Technical field [0001] The invention relates to a health food, in particular to a nattokinase oral liquid with cardiovascular and cerebrovascular health effects and a manufacturing method thereof. Background technique [0002] Cardiovascular and cerebrovascular diseases are one of the major diseases that seriously endanger human health. According to the statistics of the World Health Organization (WHO), about 15 million people die of cardiovascular and cerebrovascular diseases every year in the world. The number of people who die from cardiovascular and cerebrovascular diseases every year in my country also exceeds 50% of all deaths, and the incidence is particularly high in large cities. Thrombotic diseases (such as acute myocardial infarction, etc.), as a high incidence of middle-aged and elderly people, are one of the diseases with the greatest death threat. At present, the number of people over 60 has reached more than 100 million, accounting for 8.7% of the population. In th...

Claims

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Application Information

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IPC IPC(8): A61K38/43A61P9/00
Inventor 王涛张振中张锋金兆祥谭振波翟长宝薛峰尚青
Owner 北京科力博桑食品有限责任公司
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