Application of monascus agent in fermentation of Chinese wolfberry fruits

Abstract

The invention discloses application of a monascus agent in fermentation of Chinese wolfberry fruits, and relates to the technical field of microbial fermentation. The monascus agent is applied to wolfberry fermentation, and a novel wolfberry deep processing product can be developed. Experiments prove that compared with the fructus lycii puree, the fructus lycii deeply-processed product can improve the symptoms of iron-deficiency anemia to a certain extent, and reduce the indexes of HGB, RBC and HCT caused by iron-deficiency anemia is avoided. According to the method, the monascus agent is adopted to ferment the wolfberry primary pulp, a new wolfberry deep processing method is developed, the application range of wolfberry is expanded, and the market application value of wolfberry is improved.

Description

Technical Field

[0001] The invention relates to the technical field of microbial fermentation, in particular to application of a monascus agent in wolfberry fermentation. Background Art

[0002] Wolfberry (Lycium barbarum L.) is a deciduous shrub of the genus Lycium in the family Solanaceae. It is rich in 32 trace elements and 18 amino acids needed by the human body, as well as various active ingredients such as wolfberry polysaccharides, betaine, carotenoids, etc. It has antioxidant, anti-fatigue, and immunity-enhancing effects, and has high medicinal health functions and nutritional value.

[0003] Iron deficiency anemia (IDA) is the most common type of anemia. It is caused by a lack of iron in the body and a decrease in hemoglobin synthesis. Iron is involved in the formation of hemoglobin, which is responsible for transporting oxygen. When the body lacks iron, hemoglobin cannot be synthesized normally, and the red blood cells in the blood cannot carry oxygen normally. The human body cannot get enough oxygen, and symptoms of anemia such as fatigue and shortness of breath will appear.

[0004] The present invention intends to use Monascus fungi to ferment wolfberry pulp to develop a new wolfberry deep-processed product, which is beneficial to improving iron deficiency anemia. Summary of the invention

[0005] The purpose of the present invention is to provide an application of a Monascus agent in wolfberry fermentation to solve the problems existing in the above-mentioned prior art. The present invention applies the Monascus agent to wolfberry fermentation to develop a new wolfberry deep-processed product, which can significantly improve the symptoms of iron deficiency anemia.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] The present invention provides an application of a Monascus fungus agent in wolfberry fermentation, wherein the wolfberry fermentation is used to prepare a product for improving iron deficiency anemia;

[0008] The active ingredient of the Monascus fungus agent is Monascus lunulatus;

[0009] The strain number of the Monascus lunulatus in the China General Microbiological Culture Collection Center is CGMCC3.15356.

[0010] Furthermore, the preparation method of the Monascus agent comprises the following steps: inoculating the Monascus lunulatus into a fermentation medium for fermentation culture to obtain a fermentation liquid, which is the Monascus agent.

[0011] The present invention also provides a method for preparing a wolfberry fermented product for improving iron deficiency anemia, comprising the following steps:

[0012] Inoculating Monascus lunulatus into wolfberry puree, and subjecting the mixture to fermentation treatment to obtain a fermentation liquid;

[0013] The fermentation liquid is centrifuged to obtain a supernatant, and then dried to obtain wolfberry fermentation powder, which is the wolfberry fermentation product;

[0014] The strain number of the Monascus lunulatus in the China General Microbiological Culture Collection Center is CGMCC3.15356.

[0015] Furthermore, the inoculation amount of Monascus lunulatus is 5%.

[0016] Furthermore, the fermentation treatment temperature is 32° C., the rotation speed is 120 rpm, and the time is 5 days.

[0017] The present invention also provides a wolfberry fermented product prepared according to the above preparation method.

[0018] The present invention also provides application of the wolfberry fermented product in preparing a product for improving iron deficiency anemia.

[0019] Furthermore, the product for improving iron deficiency anemia is a medicine or a health product.

[0020] The present invention also provides a product for improving iron deficiency anemia, wherein the active ingredient comprises the above-mentioned wolfberry fermented product.

[0021] Furthermore, the product for improving iron deficiency anemia is a medicine or a health product.

[0022] The present invention discloses the following technical effects:

[0023] The present invention applies Monascus fungi to wolfberry fermentation to develop a new wolfberry deep-processed product. Experiments have shown that, compared with wolfberry puree, the wolfberry deep-processed product can improve the symptoms of iron deficiency anemia to a certain extent and reverse the decrease in HGB, RBC and HCT indicators caused by iron deficiency anemia.

[0024] The invention adopts Monascus fungus agent to ferment wolfberry puree, opens up a new wolfberry deep processing method, is beneficial to expand the application scope of wolfberry, and improves its market application value. DETAILED DESCRIPTION

[0025] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0026] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0027] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0028] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0029] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0030] In the following examples, Monascus lunisporas was purchased from China General Microbiological Culture Collection Center (CGMCC), with strain number CGMCC 3.15356, and named QT-1; Monascus purpureus was purchased from China General Microbiological Culture Collection Center (CGMCC), with strain number CGMCC 3.15544, and named QT-2.

[0031] Example 1

[0032] The wolfberry puree was fermented by Monascus lunulatus QT-1 to prepare wolfberry fermentation liquid QT-1. The specific method is as follows:

[0033] (1) Solid slant culture: The strain was inoculated into PDA solid culture medium and cultured at 32°C for 3 days to activate the strain.

[0034] (2) Primary seed culture: The strain activated in step (1) was inoculated into PDA liquid culture medium and cultured at 32° C. and 120 rpm for 3 days to obtain a primary seed solution.

[0035] (3) Secondary seed culture: The primary seed solution obtained in step (2) was inoculated into a 5 L Erlenmeyer flask (containing PDA liquid culture medium) at an inoculum size of 8%, and cultured at 32° C., 120 rpm for 3 days to obtain the secondary seed solution.

[0036] (4) The secondary seed liquid obtained in step (3) was inoculated into a 20L fermenter containing 8L fermentation medium (i.e., PDA liquid medium) at an inoculum rate of 10%, and fermented at 32°C and 120rpm for 5 days. The fermentation liquid of Monascus lunulatus was obtained by discharging the liquid and diluting it to OD 600 =0.6, that is, the Monascus agent QT-1 is obtained.

[0037] (5) Wash the fresh wolfberry and dry it, then grind it with a grinder to obtain wolfberry pulp. During grinding, add 4 times the weight of water relative to the wolfberry. The wolfberry pulp is sterilized under high pressure (sterilized at 121°C for 15 minutes) and then cooled. The sterilized wolfberry pulp is inoculated with Monascus fungus agent QT-1 at an inoculum amount of 5% (w / v). Ferment and culture at 32°C and 120rpm for 3 days, then heat to 100°C and sterilize for 5 minutes, then centrifuge to obtain a supernatant, dry the supernatant, and obtain wolfberry fermentation powder QT-1.

[0038] Comparative Example 1

[0039] The wolfberry puree was fermented by Monascus purpurogenus QT-2 to prepare wolfberry fermentation liquid QT-2. The specific method is as follows:

[0040] (1) Solid slant culture: The strain was inoculated into PDA solid culture medium and cultured at 32°C for 3 days to activate the strain.

[0041] (2) Primary seed culture: The strain activated in step (1) was inoculated into PDA liquid culture medium and cultured at 32° C. and 120 rpm for 3 days to obtain a primary seed solution.

[0042] (3) Secondary seed culture: The primary seed solution obtained in step (2) was inoculated into a 5 L Erlenmeyer flask (containing PDA liquid culture medium) at an inoculum size of 8%, and cultured at 32° C., 120 rpm for 3 days to obtain the secondary seed solution.

[0043] (4) The secondary seed liquid obtained in step (3) was inoculated into a 20L fermenter containing 8L fermentation medium (i.e., PDA liquid medium) at an inoculum size of 10%, and fermented at 32°C and 120rpm for 5 days to obtain the Monascus purpurogenum fermentation liquid, which was diluted to OD 600 =0.6, that is, the Monascus agent QT-2 is obtained.

[0044] (5) Wash the fresh wolfberry and dry it, then grind it with a grinder to obtain wolfberry pulp. During grinding, add 4 times the weight of water relative to the wolfberry. The wolfberry pulp is sterilized by high pressure (sterilized at 121°C for 15 minutes) and then cooled. The sterilized wolfberry pulp is inoculated with Monascus fungus agent QT-2 at an inoculum amount of 5% (w / v). Ferment and culture at 32°C and 120rpm for 3 days, then heat to 100°C and sterilize for 5 minutes, then centrifuge to obtain a supernatant, dry the supernatant, and obtain wolfberry fermentation powder QT-2.

[0045] Comparative Example 2

[0046] (1) Wash fresh wolfberries, dry them, and grind them with a grinder to obtain wolfberry puree. During grinding, add 4 times the weight of water relative to the weight of the wolfberries.

[0047] (2) The wolfberry puree was sterilized at 121° C. for 15 min, cooled, and cultured at 32° C. and 120 rpm for 3 days, then heated to 100° C. and sterilized for 5 min, and then centrifuged to obtain a supernatant, which was dried to obtain wolfberry fermented powder QT-0.

[0048] Effect verification example

[0049] 1. Materials and Methods

[0050] 1.1 Experimental Materials

[0051] Experimental animals: SPF grade 3-week-old male ICR mice, weighing 20±2g.

[0052] 1.2 Establishment of IDA mouse model and experimental grouping

[0053] The mice were randomly divided into a normal control group and an IDA model group. The mice in the normal control group were fed with a feed containing 200 mg / kg of iron, while the iron content of the feed in the IDA model group was reduced to 5 mg / kg. The mice were fed with a low-iron feed combined with bloodletting to model IDA mice. Food intake was recorded every day during the experiment. HGB and body weight were monitored weekly, and the mental state of the mice was observed. The IDA mouse model was considered to be successfully established when the hemoglobin (HGB) content of the mice was less than 100 g / L.

[0054] The IDA model group mice were randomly divided into 4 groups, 6 mice in each group, and then divided into model group, QT-0 group, QT-1 group and QT-2 group. The mice in each experimental group were gavaged as shown in Table 1 for 4 weeks. The normal control group was fed with ordinary feed, and the other experimental groups continued to be fed with low-iron feed.

[0055] Table 1 Experimental groups

[0056]

[0057]

[0058] 1.4 Index detection

[0059] The body weight of the animals was measured every 10 days. The day after the last sample administration, the hemoglobin (HGB), red blood cells (RBC) and hematocrit (HCT) of the mice were measured by a fully automatic three-group blood analyzer.

[0060] 2. Results

[0061] 2.1 Results of animal general condition and body weight tests

[0062] After modeling, IDA model mice showed signs of anemia such as fatigue, decreased activity, and pale paws and eyeballs. The results of the body weight test of mice in each group are shown in Table 2. As can be seen from Table 2, 20 days after the sample was given, the body weight of the QT-0 group, QT-2 group, and QT-1 group increased significantly compared with the model group, among which the QT-1 group had the largest weight gain.

[0063] Table 2 Test results of body weight of mice in each group

[0064]

[0065] 2.2 HGB, RBC and HCT test results

[0066] The results of HGB, RBC and HCT detection of mice in each group are shown in Table 3. As shown in Table 3, HGB, RBC and HCT were significantly reduced after IDA model mice were established. After 4 weeks of sampling in the model group, HGB, RBC and HCT were further reduced. After 4 weeks of sampling in the QT-0 group, QT-2 group and QT-1 group, HGB, RBC and HCT increased compared with before sampling, among which the increase in the QT-1 group was the most significant.

[0067] Table 3 HGB, RBC and HCT test results of each group of mice

[0068]

[0069] Note: Compared with the model group, * P<0.05, **P<0.01; compared with the QT-0 group, # P<0.05, ## P<0.01.

[0070] In summary, after the IDA model mice were fed with the wolfberry fermented powder QT-1 prepared by the Monascus agent QT-1 of the present invention, the HGB, RBC and HCT indicators of the IDA model mice were effectively improved, indicating that the wolfberry fermented powder QT-1 can improve the symptoms of iron deficiency anemia to a certain extent.

[0071] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. An application of a Monascus agent in wolfberry fermentation, characterized in that: The wolfberry fermentation is used to prepare a product for improving iron deficiency anemia; The active ingredient of the Monascus fungus agent is Monascus lunulatus; The strain number of the Monascus lunulatus in the China General Microbiological Culture Collection Center is CGMCC3.15356.

2. The use according to claim 1, characterized in that: The preparation method of the Monascus agent comprises the following steps: inoculating the Monascus lunulatus into a fermentation medium for fermentation culture to obtain a fermentation liquid, which is the Monascus agent.

3. A method for preparing a wolfberry fermented product for improving iron deficiency anemia, characterized in that: The following steps are involved: Inoculating Monascus lunulatus into wolfberry puree, and subjecting the mixture to fermentation treatment to obtain a fermentation liquid; The fermentation liquid is centrifuged to obtain a supernatant, and then dried to obtain wolfberry fermentation powder, which is the wolfberry fermentation product; The strain number of the Monascus lunulatus in the China General Microbiological Culture Collection Center is CGMCC3.15356.

4. The preparation method according to claim 3, characterized in that: The inoculation amount of Monascus lunulatus is 5%.

5. The preparation method according to claim 3, characterized in that: The fermentation temperature is 32° C., the rotation speed is 120 rpm, and the time is 5 days.

6. A wolfberry fermented product prepared according to the preparation method according to any one of claims 3 to 5.

7. Use of the wolfberry fermented product according to claim 6 in preparing a product for improving iron deficiency anemia.

8. The use according to claim 7, characterized in that: The product for improving iron deficiency anemia is a medicine or a health product.

9. A product for improving iron deficiency anemia, characterized in that: The active ingredient comprises the wolfberry fermented product according to claim 6.

10. The product for improving iron deficiency anemia according to claim 9, characterized in that: The product for improving iron deficiency anemia is a medicine or a health product.

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