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Red rice products and applications thereof for preparing hypotensor

A technology for red yeast rice and products, which is applied to red yeast yeast products and the application field in the preparation of blood pressure lowering drugs, can solve the problems of low added value and the like, and achieve the effect of increasing added value

Inactive Publication Date: 2008-12-31
义乌市丹溪酒业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] γ-aminobutyric acid is a natural non-protein produced by decarboxylation of glutamic acid. It is an inhibitory neurotransmitter that exists in the brain and spinal cord of mammals and has a regulatory effect on sympathetic nerves. Therefore, as a metabolite of monascus enzyme, it has The effect of lowering blood pressure; since ancient times, because of its γ-aminobutyric acid (GABA), Monascus is often made into various foods by people to play the role of lowering blood pressure and health care. In 1987, Kohama et al. isolated from Red Yeast GABA and acetylcholine have the effect of lowering blood pressure. In the prior art, Monascus is mainly used to produce red koji wine or red koji vinegar. A large amount of distiller’s grains produced in the process of producing red koji wine or red koji vinegar can only be used as feed, with added value very low

Method used

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  • Red rice products and applications thereof for preparing hypotensor
  • Red rice products and applications thereof for preparing hypotensor
  • Red rice products and applications thereof for preparing hypotensor

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0054] Take Danxi-1 (Monascus red strain Danxi-1), under aseptic conditions (sterile room or ultra-clean workbench), pick a small amount of bacteria by inoculation, transfer to sterilized The solid maltose agar medium culture dish was placed in an incubator at 25°C ± 1°C for activation and cultivation for 96 hours. Take out the activated strains for 96 hours, insert the activated strains into the sterilized first-grade solid maltose agar medium in the same way under aseptic conditions, and cultivate them at 25°C ± 1°C for 96 hours, which is Danxi-1 No. 1 seed.

[0055] Adopt 500 milliliter glass triangular flasks, fill 100 milliliters of prepared liquid maltose culture medium, sterilize at 15 pounds for 30 minutes and set aside. Take Danxi-1 first-class seeds, under aseptic conditions, inoculate in 500 ml glass triangular flasks with 100 ml of liquid maltose medium, the inoculation amount of first-class seeds is five triangular flasks connected to each petri dish, to After c...

manufacture example 2

[0057] Take Danxi-3 (Monascus strain Danxi-3), under aseptic conditions (sterile room or ultra-clean workbench), pick a little strain by inoculation, transfer to the sterilized Place the solid maltose agar medium culture dish in an incubator at 25°C ± 1°C for activation and culture for 168 hours. Take out the strains activated for 168 hours, insert the activated strains into the sterilized first-grade solid maltose agar medium in the same way under aseptic conditions, and cultivate them at 25°C ± 1°C for 168 hours, which is Danxi-3 first-class seed.

[0058] Adopt 500 milliliter glass triangular flasks, fill 100 milliliters of prepared liquid maltose culture medium, sterilize at 15 pounds for 30 minutes and set aside. Get Danxi-3 primary seeds, under aseptic conditions, inoculate in 500 ml glass triangular flasks with 100 ml liquid maltose medium, the inoculation amount of primary seeds is five triangular flasks connected to each petri dish, to After 168 hours of shaker cult...

Embodiment 1

[0060] Adopt 7 weight parts of Danxi No. 1 strain and Danxi No. 3 strain in the production example 2 and manufacture example 3 of early indica rice as the secondary seed liquid, ferment for 5 days, dry into red yeast rice, and take 5 weight parts of Polygonum sp. Squeeze the juice into juice, soak 3-10 parts by weight of wheat in the juice, ferment for 10-20 days to form koji, take 100 parts by weight of glutinous rice and cook, add red yeast rice and koji made of saffron, first ferment, and then ferment for 2 months, then pressed to get red yeast distiller's grains and canned to get red yeast wine;

[0061] Take the early indica rice and steam it with a moisturizing material, then add Danxi No. 1 as the secondary seed liquid in the above manufacturing example 1 to the early indica rice, stir and ferment evenly for 5 days to make red yeast rice, dry the above red yeast rice for later use Take red koji distiller's grains and rice skin, add red koji, then add water and mix evenl...

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Abstract

The invention relates to a red yeast product as well as an application thereof in preparing hypotensive drugs; and the red yeast product is prepared by the following processes: adopting early rice and monascus strains to make red yeast by fermentation, evenly mixing red yeast wine lees added with red yeast and rice pericarps by adding water, drying the mixture after the fermentation for 40 to 200 hours, crushing the mixture and then disinfecting and sterilizing the mixture to make the red yeast product, wherein, the red yeast wine lees, the rice pericarps and the red yeast have the weight ratio of 1.0-2.0:0.5-1.5:0.08-0.15; and the weight ratio of the three materials and water is 100:75-150. The invention utilizes the red yeast wine lees with rather low Gamma-aminobutyric acid content to make the red yeast product with rather high Gamma-aminobutyric acid content, and increases the added value of red yeast wine lees; and the red yeast product has an unexpected effect to the treatment and prevention of hypertension, and also has the auxiliary blood pressure lowering function.

Description

technical field [0001] The invention relates to a red yeast rice fermentation product and its application, in particular to a red yeast rice product and its application in the preparation of antihypertensive drugs. Background technique [0002] Red yeast rice products have a history of thousands of years in my life. Mr. Zhu Danxi, one of the "Four Great Physicians of the Jin and Yuan Dynasties", recorded red yeast rice in the "Supplement to Materia Medica Yanyi": sweet, warm, and non-toxic. Indications: digestion and blood circulation, invigorating the spleen and warming the stomach, good for treating red and white dysentery, Xiashuigu, and Chen Jiu. In 1979, Professor Yuan Tengzhang of Japan Agricultural University, based on Mr. Zhu Danxi’s TCM theory records, revealed that red yeast rice has the effect of promoting blood circulation, and found that the products fermented with red yeast rice have the effects of lowering blood fat, blood pressure, and blood sugar on the hum...

Claims

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Application Information

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IPC IPC(8): C12N1/14A61K36/06A61P9/12
Inventor 陈豪锋朱丹华朱睦元薛临生朱兰琴陈继承陈铭
Owner 义乌市丹溪酒业有限公司
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