13 results about "Monacolin K" patented technology

The invention relates to the technical field of microbial fermentation engineering, and particularly discloses natto red yeast rice herb bean flour and a preparation method thereof. The preparation method comprises the following steps: respectively activating specifically preserved bacillus natto and monascus to obtain secondary seed solutions; inoculating the two seed solutions into a solid-state fermentation culture medium for co-fermentation; and inactivating, drying and crushing the fermentation product to obtain a finished product. The solid-state fermentation culture medium is prepared by compounding a bean matrix (soybeans, black beans or chickpeas) and herb tea components (roses, lotus leaves, chrysanthemums, mulberry leaves, haws, cassia seeds and the like). Through the synergistic effect of the bacillus natto and the monascus, nattokinase and monacolin K are efficiently enriched in a single fermentation system at the same time, conversion of soy isoflavone to a high-bioavailability aglycone type is remarkably promoted, and the obtained product has multiple health-care functions of thrombolysis, lipid reduction, efficient absorption and the like.

The invention discloses a red yeast rice powder-phytosterol ester blood fat reducing formula and an embedding technology, and relates to the technical field of health food, the red yeast rice powder-phytosterol ester blood fat reducing formula comprises, by weight, 30-50 parts of red yeast rice powder, 20-40 parts of phytosterol ester, 10-15 parts of fructo-oligosaccharide, and 1-3 parts of a rosemary extract; through the scientifically verified compounding proportion, the competition of the two components in the intestinal absorption stage is avoided, and the bioavailability is improved. Fructo-oligosaccharide is used as prebiotics, so that intestinal health is promoted, and the absorption capacity of intestinal tracts to active ingredients is improved; the rosemary extract has an anti-oxidation effect, can prolong the oxidation induction period of phytosterol ester to 120 hours, can protect monacolin K and phytosterol ester in the red yeast rice powder from being damaged by external factors such as light and heat, and further improves the stability.

The invention relates to the technical field of biology, and particularly discloses construction and application of monascus overexpression GAD genetically engineered bacterium, and the construction of the monascus overexpression GAD genetically engineered bacterium comprises the following steps: constructing an expression vector pNeo-GAD recombinant plasmid, transforming the recombinant plasmid into agrobacterium, transforming monascus by an agrobacterium-mediated method, and carrying out PCR identification on monascus transformants. The application method comprises the following steps: culturing to obtain a seed solution of the monascus overexpression GAD genetically engineered bacterium, inoculating the seed solution into a fermentation culture medium, and carrying out fermentation culture to obtain a fermentation product of the monascus overexpression GAD genetically engineered bacterium; a fermentation product of the obtained monascus overexpression GAD genetic engineering bacterium contains high-yield monacolin K and high-yield gamma-aminobutyric acid, and meanwhile citrinin is not detected in the fermentation product of the monascus overexpression GAD genetic engineering bacterium.

The invention relates to the field of fermented food, and particularly discloses monascus purpureus M25 with functions of reducing blood pressure and blood fat, and the preservation number of the monascus purpureus M25 is CCTCC (China Center for Type Culture Collection) NO: M20252285. Meanwhile, the invention also discloses an innovative application method of the strain in preparation of the red yeast rice thick broad-bean sauce, which is characterized in that the M25 strain is inoculated to wheat kernels to prepare red yeast rice wheat flour rich in active ingredients, and then the flour is used as a functional ingredient and is subjected to synergistic fermentation with aspergillus oryzae in a koji-making stage of the Pixian thick broad-bean sauce to prepare the red yeast rice thick broad-bean sauce. And carrying out high-salt fermentation and other traditional processes subsequently. The method successfully solves the industrial problem that the functional strain is difficult to survive and express efficacy in the traditional high-salt fermentation system. The prepared thick broad-bean sauce keeps the traditional flavor, the content of amino acid nitrogen far exceeds the standard, the delicate flavor and nutritional value of the product are remarkably improved, more importantly, the content of monacolin K in the final product is stable, and the thick broad-bean sauce has the dual health-care functions of reducing blood pressure and blood fat.

This invention discloses a red yeast rice freeze-dried powder flash-release tablet and its preparation process, relating to the food processing field. It is made from the following raw materials in parts by weight: 10-30 parts red yeast rice extract, 5-20 parts fructooligosaccharides, and 0.5-5 parts gelatin. This red yeast rice freeze-dried powder flash-release tablet and its preparation process utilize a vacuum freeze-drying process, carried out entirely at low temperatures, avoiding the damage to the functional components of red yeast rice caused by traditional high-temperature drying. The proportion of open-ring monacolin K (acid form) in the resulting flash-release tablet can be stably maintained at 93%-97%, far exceeding that of traditional drying processes (usually not exceeding 30%). Simultaneously, this flash-release tablet rapidly disintegrates within 15 seconds in the oral cavity, allowing monacolin K to be directly absorbed into the bloodstream through the oral mucosa, without the need for conversion by carboxylesterases in the liver. This results in faster onset of action, higher absorption efficiency, and reduced metabolic burden on the liver.

The invention is applicable to the technical field of functional tea drink processing, and provides a preparation method of monascus summer tea, which comprises the following steps: carrying out synergistic pretreatment of pulsed electric field and compound enzymolysis on summer tea; inoculating a compound microbial agent composed of monascus, aspergillus niger and lactobacillus plantarum for fermentation; the synthesis of different metabolites is accurately regulated and controlled by adopting a four-stage dynamic temperature change process; a targeted activator system composed of L-arabinose, vitamin C and betaine is added in a key metabolism window stage; an in-situ enzymatic glycosylation system composed of cyclodextrin glycosyl transferase and sucrose synthase is introduced, and monacolin K and tea polyphenol are modified. According to the invention, pH / temperature dual-response targeted activation, fructo-oligosaccharide synergistic in-situ glycosylation and stable network construction are fused with multi-strain synergistic fermentation and dynamic metabolism regulation for the first time, so that the yield, bioavailability, flavor quality and storage stability of monacolin K in a final product are remarkably improved.

The invention is applicable to the technical field of monascus fermentation, and provides a preparation method and application of monascus mother koji, and the preparation method of the monascus mother koji comprises the following steps: carrying out composite stress adaptability pretreatment on monascus production strains; thermosensitive hydrogel is compounded with grains to form an intelligent carrier, and metabolism-induced nutrients are added; in the fermentation process, temperature switching is triggered by monitoring the CO2 release rate in real time, and when the temperature rises to be higher than the phase transformation point of the hydrogel, the carrier shrinks to apply physical stress to hyphae and release nutrients in a pulse mode, so that secondary metabolism is strongly activated. Through multi-level cooperation of strain pretreatment, intelligent carrier, time sequence nutrition and dynamic process, accurate and active regulation and control on growth and metabolism of monascus are realized, the prepared mother yeast is high in activity and short in fermentation period, the yield of monacolin K is remarkably increased, and the method is suitable for efficiently producing high-value monascus products.

The invention discloses a preparation method of a nitrogen source for improving monascus fermentation efficiency, and belongs to the technical field of fermentation substrate modification. The nitrogen source is prepared by the following method: uniformly spreading soybean meal, and performing microwave treatment to obtain the monascus fermentation nitrogen source. The microwaves are utilized to modify the soybean meal, the nutritional structure of the soybean meal can be well maintained, the soybean meal is used as a nitrogen source, growth and metabolic activity of monascus can be remarkably promoted, accumulation of metabolite such as monascus pigment and monacolin K with important application value is facilitated, and the yield of the monascus is increased. Therefore, the method has good application prospect and value in the technical field of fermentation substrate modification.

This invention discloses a fermentation medium for Monacolin K production by Monascus purpureus with added traditional Chinese medicine ingredients, specifically honeysuckle. Single-factor experiments were conducted to investigate the effects of honeysuckle on the growth and metabolism of Monascus purpureus. The results showed that adding 0.8 g of honeysuckle powder at 48 h of fermentation had the most significant promoting effect on Monacolin K synthesis, increasing Monacolin K production by up to 1.54 times, reaching 536.10 mg / L. Subsequent fermentation experiments indicated that honeysuckle provided abundant carbon and nitrogen sources and an acidic environment for the growth of Monascus purpureus, exhibiting a positive promoting effect on the entire metabolic process. The expression of nine genes related to Monacolin K synthesis also showed an upregulation trend. Simultaneously, the addition of honeysuckle significantly increased the content of total flavonoids and total polyphenols, and greatly enhanced the in vitro antioxidant activity of the fermentation products.

The invention relates to a modern solid-state fermentation high-activity polysaccharide monascus beautiful millettia root and a preparation method thereof, and belongs to the technical field of microbial solid-state fermentation. The product is prepared from Monascus purpureus Yang-Y3000 with the preservation number of GDMCC No: 64057 through solid state fermentation of the beautiful millettia roots, and the product is prepared from the beautiful millettia roots through the solid state fermentation of the Monascus purpureus Yang-Y3000 with the preservation number of GDMCC No: 64057. The preparation method comprises the following steps: cleaning and slicing beautiful millettia roots, pretreating the beautiful millettia roots with acidified water, mixing the pretreated beautiful millettia roots with rice flour and water according to a specific ratio, sterilizing, inoculating liquid seeds of the strains, fermenting at 30-35 DEG C for 100-144 hours, and finally drying at low temperature. According to the method, the high-efficiency biotransformation capability of a specific strain in an acidic solid environment is utilized, so that the content of crude polysaccharide and crude protein of the product is remarkably increased compared with that of raw materials, meanwhile, the content of total flavonoids is greatly reduced, the product does not contain harmful mycotoxins of monacolin K and citrinin, and the remodeling of the raw material component spectrum of the beautiful millettia root is successfully realized.

The invention is applicable to the technical field of microbial fermentation, and provides highland barley monascus and a preparation method thereof.According to the method, monascus magnetic microcapsules, bacillus coagulans pH trigger capsules and lactobacillus plantarum sustained-release microspheres are constructed respectively, and a plurality of microecological nichs which are clear in structure and physically separated are formed in a fermentation system; therefore, independent regulation and control on different microorganism growth microenvironments are realized; a space-time cascade fermentation process of'main fermentation space-enzymolysis space 'is adopted, so that the pre-transformation process of a substrate and the metabolic process of microorganisms are accurately butted and efficiently coordinated in time and space. The method effectively solves the problems of weak synergistic effect among different strains, low substrate conversion efficiency and high residual quantity of toxic metabolin citrinin in traditional solid state fermentation. According to the process, the content of the target active component Monacolin K can be increased by 110% or above, meanwhile, citrinin residues are strictly controlled to be 0.05 mg / kg or below, and the method has wide application prospects.

Provided are the use of rape pollen in promoting the high-yield production of monacolin K by Monascus purpureus and a method for promoting the high-yield production of monacolin K thereby. The method comprises: adding 0.6-4.8% of rape pollen to a fermentation medium and performing the fermentative culture of Monascus purpureus. On day 15 of the culture, the content of monacolin K is increased by 3.5-fold, reaching 1524 mg / L.

This invention relates to the field of bio-food fermentation technology, specifically a method for preparing solid-state fermented natto with lipid-lowering and thrombolytic functions. The method involves preparing a composite fermentation substrate using a mixture of soybeans, chickpeas, black beans, and red yeast rice. A specific combination of Bacillus subtilis, Monascus purpureus, and Aspergillus oryzae is then quantitatively introduced into this substrate for co-fermentation. Leveraging the symbiotic interaction of multiple microorganisms and their metabolic potential for deep degradation of macromolecules, this preparation pathway successfully promotes the simultaneous high-level expression of multiple targeted functional components. The resulting mass-produced solid-state fermented natto complex stably accumulates highly active nattokinase, monacolin K, and angiotensin-converting enzyme inhibitory small molecule proteins. The superposition of multiple core active substances enables the complex to exhibit synergistic effects in lowering blood lipids, efficiently dissolving thrombi, and assisting in lowering blood pressure.