Aspergillus niger Coenzyme Fermentation for Anthocyanin Oligomer Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Anthocyanin monomers are structurally unstable in neutral or alkaline solutions, making them challenging to utilize effectively in foods and medicines due to their weak resistance to light and heat, and existing methods for producing anthocyanin oligomers using Aspergillus sp. strains are prone to contamination.
Innovation Solution
A method involving the isolation of a water-soluble coenzyme from Aspergillus niger culture media, which includes glucosidase, and using it to ferment anthocyanin monomers with a multi-enzyme complex like Viscozyme® L to produce anthocyanin oligomers, thereby avoiding contamination and enhancing stability and radical-scavenging effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If anthocyanin monomers are used directly, then they are readily available and easy to obtain, but they exhibit structural instability in neutral or alkaline solutions and weak resistance to light and heat
Solution Approach 1:
The patent applies preliminary action by pre-culturing Aspergillus sp. to produce and secrete glucosidase into the culture medium before the actual anthocyanin oligomerization process. This preliminary enzyme production step allows the enzyme to be ready and available when needed, avoiding contamination during the oligomerization process while ensuring stable anthocyanin oligomer production.
Solution Approach 2:
The patent extracts and utilizes only the necessary component (glucosidase enzyme) from the Aspergillus sp. culture medium, rather than using the entire microorganism. This extraction approach eliminates contamination risks associated with live microorganisms while retaining the enzymatic function needed for anthocyanin oligomerization, thereby improving stability without compromising ease of manufacture.
2Productivity
If Aspergillus sp. strain is directly used to produce anthocyanin oligomers, then enzyme production is enhanced, but contamination may occur in the course of production
Solution Approach 1:
The patent extracts the essential enzyme (glucosidase) from the Aspergillus sp. culture medium and uses it for anthocyanin oligomerization. This extraction eliminates the need to handle live microorganisms during production, thereby maintaining high productivity through efficient enzymatic activity while ensuring reliability by preventing contamination from microbial cultures.
Solution Approach 2:
The patent introduces the culture medium or extracted enzyme as an intermediary between the Aspergillus sp. strain and the anthocyanin substrate. This intermediary carries the necessary enzymatic function while isolating the anthocyanin production process from direct contact with live microorganisms, thus maintaining productivity through enzyme activity while ensuring contamination-free production.
3Stability of the object's composition
If anthocyanin is polymerized to form oligomers, then stability and functionality are improved, but the production process becomes more complex
Solution Approach 1:
The patent extracts and uses a specific enzyme (glucosidase) from Aspergillus sp. culture medium to catalyze anthocyanin oligomerization. This targeted enzymatic approach simplifies the production process compared to using entire microorganisms or complex enzyme systems, while effectively producing stable anthocyanin oligomers with improved functionality.
Solution Approach 2:
The patent utilizes parameter changes in the form of pH control and temperature optimization to facilitate anthocyanin oligomerization by glucosidase. By adjusting these parameters, the process achieves efficient oligomer production with improved stability without requiring complex equipment or procedures, thus balancing stability improvement with process simplicity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces anthocyanin oligomers with improved stability and radical-scavenging abilities, reducing contamination concerns and increasing fermentation efficiency compared to traditional methods, with the oligomers exhibiting superior functionality and polymerization even when using glucosidase as an enzyme.
Implementation Method 1
using as an enzyme glucosidase obtained by analyzing the coenzyme
Implementation Method 2
fermenting an anthocyanin monomer with a coenzyme of Aspergillus niger and with glucosidase
Implementation Method 3
isolating a water-soluble coenzyme from a culture media of an Aspergillus sp. strain
Implementation Method 4
Aspergillus sp. mold is a useful microorganism for producing enzymes, organic acids and metabolites having pharmacological activity
Data Source
AI summary
The present invention relates to a method of preparing an anthocyanin oligomer using a coenzyme derived from an Aspergillus sp. strain, and more particularly to a method of preparing an anthocyanin oligomer by fermenting an anthocyanin monomer with a coenzyme of Aspergillus niger, which is a kind of Aspergillus sp. strain. According to the present invention, in order to overcome contamination problems during the culturing process using Aspergillus niger, a coenzyme of Aspergillus niger is extracted and the fermentation process is performed using the same, whereby an anthocyanin oligomer characterized by reduced concern of contamination and superior radical-scavenging effects, compared to existing anthocyanin monomers, can be produced. Also, an anthocyanin oligomer, obtained through fermentation using glucosidase as an enzyme contained in the coenzyme, can exhibit excellent fermentation efficiency and radical-scavenging ability, and polymerization of the anthocyanin oligomer can be confirmed even upon the fermentation of the enzyme including glucosidase.