15 results about "Nattokinase" patented technology

This invention discloses a small-molecule soybean peptide, its preparation method, and its applications. The preparation method includes: mixing soybean protein isolate with water and then performing pH shift pretreatment, deep eutectic solvent pretreatment, and pulsed electric field pretreatment; subsequently, enzymatic hydrolysis, enzyme inactivation, centrifugation, and collection of the supernatant; then, performing a two-step fractional alcohol precipitation treatment on the supernatant, collecting the precipitate, reconstituteing, and freeze-drying to obtain the small-molecule soybean peptide. This soybean peptide has a molecular weight <1 kDa and a component content of over 94%, and can be used as a nitrogen source to replace soybean peptone in Bacillus subtilis fermentation medium. This small-molecule soybean peptide has a good yield-promoting effect on at least five Bacillus subtilis strains and can be used to promote the production of nattokinase by Bacillus subtilis biofilm fermentation, with the highest nattokinase activity reaching approximately 14800 U / mL.

The application discloses a kind of blood thrombus biological pharmaceutical compositions containing peptide and preparation method thereof, belong to the technical field of biological medicine containing peptide.The composition includes earthworm protein, natto kinase, inulin-soybean peptide covalent modifier, peanut peptide and sodium alginate-chitosan double embedding adjuvant.Preparation method is through the construction inulin-soybean peptide covalent modifier and sodium alginate-chitosan double embedding process, solve the technical problems such as low oral bioavailability of polypeptide thrombolytic component, difficulty in dissolving old thrombus, high risk of bleeding, realize the synergistic effect of thrombolysis, vascular repair and safety.

The application discloses a sports nutrition food composition for blood vessel health and post-exercise recovery. Each 40g contains soybean protein isolate, whey protein, resistant dextrin, inulin, ginkgo biloba extract, hawthorn extract, grape seed extract, sea buckthorn peptide, natto powder (containing natto kinase), coenzyme Q10, natural vitamin E, vitamin C, bacillus subtilis DE111 and mineral probiotic premix. The application realizes blood vessel cleaning and post-exercise recovery through the synergy of multiple pathways such as direct thrombolytic effect of natto kinase, anti-platelet aggregation of ginkgo biloba / hawthorn / grape seed, protection of blood vessel endothelium by coenzyme Q10 / VE / VC, and regulation of intestinal tract by bacillus subtilis DE111. In-vitro thrombolysis experiment shows that the composition has clear fibrinolytic activity. All components meet the national standard of sports nutrition food, are safe and compliant, and are suitable for people with thrombosis risk and people who need blood vessel repair after high-intensity exercise.

This invention belongs to the field of food science and technology, specifically relating to a composition for cardiovascular protection and its preparation method. The composition includes freeze-dried natto powder, milk protein peptide powder, dihydromyricetin, and functional red yeast rice powder. The freeze-dried natto powder has a nattokinase content of 3000 FU / g, 5000 FU / g, 10000 FU / g, or 20000 FU / g. The milk protein peptide powder has a total VPP and IPP content ≥5.0%, and the milk protein peptide powder has an ACE inhibition rate ≥63%. This invention addresses the limitations of existing cardiovascular health foods that rely on single-component efficacy and cannot achieve multi-target, comprehensive protection. It employs a scientific combination of four natural active ingredients—freeze-dried natto powder, milk protein peptide powder, dihydromyricetin, and functional red yeast rice powder—to achieve synergistic effects across multiple targets.

The application provides a high-salt-tolerant Bacillus subtilis capable of producing protease and nattokinase and an application thereof, the Bacillus subtilis is named as Bacillus subtilis 3-1, is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO: M20252875, and the 16S rRNA nucleotide sequence is shown as SEQ ID NO: 1. The Bacillus subtilis of the application can be directly applied to a high-salt fermentation system due to excellent high-salt-tolerant performance, and solves the industrial problem that the activity of a conventional strain is inhibited; due to the protease production property, can be used for efficiently degrading raw material protein in the field of food fermentation, promoting flavor formation and shortening the production cycle; the nattokinase production property makes it have outstanding value in the field of functional food and preparation, and can be used for developing a fermented product with health care functions of dissolving thrombus, and improving the health added value of the product. The strain provides a core microbial resource for quality improvement and functional development of high-salt fermented food.

The strain BS-14 can convert the nutrients in the solid culture into nutrients absorbed and utilized by the bacillus subtilis, and the microenvironment generated by the fermentation of the strain BS-14 is also beneficial to promote the fermentation of MQ013-26, so that the enzyme activity concentration of the natto kinase is further improved. The strain BS-14 can further decompose phospholipid substances (phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol) and fat, so that the spoilage odor of the freeze-dried powder can be further improved, and the shelf life can be prolonged. The strain BS-14 can further generate active peptides against pathogenic microorganisms, and has significant bacteriostatic activity, so that the quality safety of the freeze-dried powder is improved.

This invention discloses a method for preparing nattokinase enteric-coated sustained-release capsules and sustained-release gel spheres, belonging to the field of sustained-release microcapsules. This invention improves the selection of wall materials and the preparation process, encapsulating nattokinase using a mixture of food-grade enteric-coating shellac and whey protein isolate as the wall material. After spray drying, food-grade enteric-coated microcapsules are obtained. These microcapsules are then embedded in calcium alginate gel, forming enteric-coated gel spheres through stepwise encapsulation. The gel spheres prepared by this invention are safe for consumption, have a high encapsulation rate, are resistant to gastric acid, can be released into the intestines, are easy to store and transport, and can be mass-produced industrially.

The application discloses space bacillus subtilis CEGF-TKJ-011 and application thereof. The space bacillus subtilis CEGF-TKJ-011 is obtained through space mutagenesis, has a preservation number of CCTCC NO: M 2026269, and is classified and named as Bacillus subtilis subsp. subtilis CEGF-TKJ-011. The space strain belongs to Bacillus subtilis subsp. subtilis, and the subspecies is not 'natto bacteria' with a natural secretion natto kinase capacity. However, the strain not only has a natural high secretion natto kinase capacity, but also can utilize non-soy and / or soy substrates to ferment and prepare natto kinase, and can be applied to preparation of natto kinase.

This invention discloses the application of nattokinase in the preparation of drugs for the treatment and / or prevention of cataracts, belonging to the field of pharmaceutical technology. Through examples, this invention confirms that nattokinase can dissolve denatured proteins in vitro, and at the same time has antioxidant, anti-inflammatory, and anti-denaturing effects on lens proteins, thereby improving the degree of lens opacity in mice, effectively treating and preventing cataracts, and ultimately delaying or reversing the progression of cataracts. This provides a promising strategy and multiple drug options for the clinical treatment and prevention of cataracts.

The application belongs to the technical field of biological medicine, and discloses a thrombolytic composition containing plant extracts and biological enzymes, and a preparation method and application thereof. The composition contains the following components in parts by weight: natto kinase 50-200 parts; lumbrukinase 10-50 parts; angelica extract 10-100 parts; turmeric extract 10-100 parts; brown algae extract 5-50 parts; protective agent: mannitol 0.2-0.5 parts, edible gelatin 0.5-5 parts, and sodium bicarbonate 0.1-2 parts. The application realizes the synergistic antithrombotic effect of multiple mechanisms and multiple targets through the direct thrombolytic effect of natto kinase and lumbrukinase, and the anti-platelet aggregation, anti-inflammatory and anticoagulation effects of angelica, turmeric and brown algae, and improves the oral bioavailability. The ingredients with the same origin of medicine in the formula help to improve the microcirculation and protect the vascular endothelium. Compared with traditional chemical drugs, the composition has higher safety and smaller side effects, and is suitable for long-term prevention and rehabilitation.

This invention relates to the application of microalgae polysaccharides in enhancing intestinal immunity in dairy cows, belonging to the field of feed technology. The microalgae polysaccharides prepared by this invention are used to increase the secretion of IgA, IgG, and IgM by the intestinal mucosa. This invention uses a specific ratio of kelp buds, Dunaliella salina, and Haematococcus pluvialis for pre-enzymatic hydrolysis using trypsin and nattokinase for a certain period of time, followed by enzymatic hydrolysis using hemicellulase and pectinase for a certain period of time. The resulting microalgae polysaccharide product has excellent effects in promoting the secretion of immunoglobulins in the dairy cow intestine, significantly increasing the content of IgA, IgG, and IgM in the dairy cow intestine, thereby enhancing intestinal immunity. It can serve as a highly effective alternative component for improving the intestinal immune function of dairy cows.

The application discloses a preparation method and application of a composition with antioxidation, thrombolytic, lipid-lowering and auxiliary blood vessel reconstruction effects, and relates to the technical field of functional compositions. The composition with the antioxidation, thrombolytic, lipid-lowering and auxiliary blood vessel reconstruction effects is characterized by being prepared from the following raw materials in parts by weight: 15-45 parts of red rice powder, 5-25 parts of natto kinase, 5-20 parts of chitosan oligosaccharide, 5-20 parts of fish collagen peptide, 0.5-5 parts of selenoamino acid and 2-15 parts of remaining active substances. The composition has a strong synergistic effect, constructs an "antioxidation-thrombolysis-lipid-lowering-blood vessel repair" closed loop mechanism, comprehensively covers related pathological links of cardiovascular and cerebrovascular diseases and solves the limitation of single target point intervention.

This invention belongs to the field of biotechnology and provides an active milk fermented with a compound probiotic from Shanxi aged vinegar and a method for its preparation. The method involves processing soybeans, chickpeas, quinoa, oats, and buckwheat from Shanxi using a special germination process, then mixing and grinding them into soy milk. After sterilization and cooling, a compound probiotic fermentation agent from Shanxi aged vinegar is added, and the mixture is fermented at a constant temperature of 37℃ and refrigerated to obtain the final product. The resulting product contains ≥91g CFU / mL of live probiotics, ≥350 mg / 100 g of γ-aminobutyric acid, ≥200 mg / 100 g of total flavonoids, ≥80 mg / L of isoflavone aglycones, ≥5 mg / mL of polypeptides, and ≥8000 U / g of nattokinase. It has a complex flavor of mixed grains and soybeans. In vitro experiments and rat studies have demonstrated that it has potential functions in assisting in lowering blood lipids, lowering blood sugar, regulating intestinal flora, and assisting in regulating blood pressure.

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.