Fermentation ORP Control for High-Purity Oxidized Coenzyme Q10
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current microbial fermentation methods produce a high proportion of reduced coenzyme Q10, requiring complex and costly post-treatment processes to convert it into oxidized coenzyme Q10, and lack direct methods for high-content oxidized coenzyme Q10 production.
Innovation Solution
Control the oxidation-reduction potential (ORP) of the fermentation broth to −50 to 300 mV, preferably 50 to 200 mV, by adjusting dissolved oxygen and pH, using methods such as controlling stirring input power, air inlet flow, internal pressure, and adding acids or bases, to produce high-content oxidized coenzyme Q10 during the coenzyme Q10 synthesis and accumulation stage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional microbial fermentation methods are used to produce coenzyme Q10, then high bacterial concentration and coenzyme Q10 synthesis can be achieved, but the produced coenzyme Q10 is a mixture with high proportion of reduced form (70% or more), requiring complex post-treatment
Solution Approach 1:
The patent changes the oxidation-reduction potential parameter from conventional negative values (−150 to −300 mV) to positive values (−50 to 300 mV, preferably 50 to 200 mV). This parameter change fundamentally alters the redox state of the fermentation environment, enabling the microorganism to produce oxidized coenzyme Q10 as the main product (≥96%) instead of the reduced form, thereby eliminating complex post-treatment processes.
2Productivity
If high oxygen supply is maintained throughout the fermentation process, then bacterial growth and coenzyme Q10 synthesis are promoted, but substrate glucose consumption increases and production cost rises
Solution Approach 1:
The patent dynamically adjusts the oxygen supply rate according to the fermentation stage and ORP requirements. During the bacterial growth stage, high oxygen supply is provided to promote rapid growth. During the coenzyme Q10 synthesis and accumulation stage, oxygen supply is reduced to maintain ORP between −50 to 300 mV, preventing excessive glucose consumption while ensuring sufficient oxidation state for producing oxidized coenzyme Q10.
3Reliability
If the fermentation process is divided into multiple stages with phased oxygen supply, then best physiological status of bacteria is achieved, but process control complexity increases
Solution Approach 1:
The patent employs feedback control by monitoring oxidation-reduction potential (ORP) in real-time and adjusting oxygen supply accordingly. The control strategy uses ORP as a feedback parameter to automatically regulate aeration rate, ensuring the fermentation process maintains the optimal redox state (−50 to 300 mV) without requiring complex manual intervention or multiple sensors.
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
This method achieves oxidized coenzyme Q10 content of 96% or more, enhancing stability and reducing post-treatment complexity, with the produced oxidized coenzyme Q10 being more stable and degrading less in organisms, while maintaining high potency.
Implementation Method 1
the oxidation-reduction potential (ORP) of a fermentation broth is controlled to be −50 to 300 mV, and preferably the oxidation-reduction potential (ORP) of the fermentation broth is controlled to be 50 to 200 mV
Implementation Method 2
adjusting the dissolved oxygen of the fermentation broth
Data Source
AI summary
The present application relates to a method for fermentative production of oxidized coenzyme Q10 and high-content oxidized coenzyme Q10 prepared therefrom. For the method for fermentative production of oxidized coenzyme Q10, in a fermentation process of a production strain, the oxidation-reduction potential (ORP) of a fermentation broth is controlled to be −50 to 300 Mv, and preferably the oxidation-reduction potential (ORP) of the fermentation broth is controlled to be 50 to 200 mV. By controlling the ORP of the fermentation broth, the method for fermentative production of oxidized coenzyme Q10 enables the oxidized coenzyme Q10 content in the coenzyme Q10 produced by microorganisms to reach 96% or more, and the product is substantially composed of a single component, which makes post-treatment more convenient. Oxidized coenzyme Q10 is more stable than reduced coenzyme Q10, and as compared with the coenzyme Q10 obtained by fermentative production in the prior art, high-content oxidized coenzyme Q10 degrades in a less amount in organisms. In addition, the fermentation method of the present application has a high potency.