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Method of preparing arachidonic acid oil and fat

A technology of arachidonic acid and oil, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of increasing the difficulty of marketing arachidonic acid, increasing the difficulty of enrichment, and the lack of obvious advantages , to achieve the effect of easy industrial application, strong operability and good quality

Inactive Publication Date: 2008-01-23
徐晴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with foreign countries, China has certain advantages in the cultivation and selection of strains containing arachidonic acid, and some strains have achieved industrial production, but because the content of arachidonic acid in strains is higher than other The advantage of unsaturated fatty acids is not obvious, which makes the enrichment of AA more difficult and the marketing of arachidonic acid is more difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Shake flask biological method prepares arachidonic acid oil

[0021] Strain activation: Mortierella alpina strain ME-AA01 with the preservation number CCTCC NO: M 207067 was inoculated on a PDA slope at 28°C for 5 days; PDA medium: 200 g of potatoes, 20 g of glucose, 20 g of agar, and 1000 ml of water.

[0022] Seed activation: the PDA slant cultured for 5 days was washed with sterile water, and then inserted into a shaker flask for activation. Shake flask activation medium contains the following substances in mass volume ratio: glucose 3%, yeast extract 0.6%, KH 2 PO 4 0.3%, NaNO 3 0.3%, MgSO 4 ·7H 2 O 0.05%, the rest is water, pH7.0, liquid volume: 250ml shake flask is filled with 50ml culture solution, 120rpm, 25°C, activate for 3 days.

[0023] Fermentation culture: the activated seeds are inserted into fermentation shake flasks for fermentation. The inoculum size is 10% v / v, the liquid volume: 250ml shake flask is filled with 50ml culture solut...

Embodiment 2

[0027] Embodiment 2: Preparation of arachidonic acid oil by shake flask biological method

[0028] Bacterial classification and seed activation are the same as example 1.

[0029] Fermentation culture: the activated seeds are inserted into fermentation shake flasks for fermentation. The inoculum size is 10% v / v, the liquid volume: 250 ml shake flask is filled with 50 ml culture solution, the temperature is 23° C., the pH is 7.0, the rotational speed is 120 rpm, and the cycle is 6.5 days. The fermentation medium contains the following substances in mass volume ratio: glucose 10%, yeast extract 1.2%, KH 2 PO 4 0.4%, NaNO 3 0.3%, MgSO 4 ·7H 2 O 0.05%, calcium pantothenate 0.08%, and vitamin B 6 0.02%, the rest is water.

[0030] Aging culture: shaker speed 60rpm, the fermentation broth of 6.5 days of fermentation is added the following substances 6% ethanol in mass volume ratio; 0.2% potassium nitrate; 0.1% calcium pantothenate; 0.02% calcium chloride, pH7.5, Aged for 7 ...

Embodiment 3

[0034] Embodiment 3: Shake flask biological method prepares arachidonic acid oil

[0035] Bacterial classification and seed activation are the same as example 1.

[0036] Fermentation culture: the activated seeds are inserted into fermentation shake flasks for fermentation. The inoculum size is 10% v / v, the liquid volume: 250 ml shake flask is filled with 50 ml culture solution, the temperature is 23° C., the pH is 7.0, the rotational speed is 120 rpm, and the cycle is 6.5 days. The fermentation medium contains the following substances in mass volume ratio: glucose 10%, yeast extract 1.0%, KH 2 PO 4 0.3%, NaNO 3 0.3%, MgSO 4 ·7H 2 O 0.05%, calcium pantothenate 0.08%, and vitamin C 0.02%, and the rest is water.

[0037] Aging culture: shaker speed 40rpm, the fermentation broth of 6.5 days of fermentation is added the following substances 4% ethanol in mass volume ratio; 0.4% potassium nitrate; 0.03% calcium pantothenate; 0.01% calcium chloride, pH7.5, Aged for 5 days a...

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Abstract

The invention discloses a preparation method of arachidonic acid oil. The invention uses CCTCC NO: M207067 Mortierella alpine bacteria ME-AA01 to produce the arachidonic acid oil. The arachidonic acid oil applied with the method has advantages of high active components (containing 70%-83.1% archidonic acid residues), high quality and no EPA. The method effectively decreases the by-products in the fermentation process, improves the carbon turning arachidonic acid rate and the material using rate, and boasts low cost, easy operation and convenient industrialization.

Description

technical field [0001] The invention relates to a microbial fermentation production method, in particular to a preparation method for using microorganisms to produce arachidonic acid oil. Background technique [0002] Arachidonic Acid (AA for short, namely 5,8,11,14-eicosatetraenoic acid) belongs to the omega-6 series of long-chain polyunsaturated fatty acids. AA is an important essential fatty acid for the human body, and it is the derivative of many eicosanic acids such as prostaglandin E 2 (PGE 2 ), prostacyclin (PGI 2 ), Thromboxane A 2 (TXA 2 ), Leukotirene B 4 (LTB4) and C 4 (LT C 4 ), these biologically active substances have an important regulatory effect on lipoprotein metabolism, hemorheology, vascular elasticity, leukocyte function and platelet activation. AA also has many important physiological functions such as regulating various ion channels in the body, maintaining the function of the cell membrane, controlling the permeability of the cell membrane, a...

Claims

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Application Information

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IPC IPC(8): C12P7/64C12R1/645
Inventor 黄和金明杰任路静刘欣李霜胡南彭超
Owner 徐晴
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