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Solid culturing method for increasing active product yield of antrodia camphorata

A solid-state culture and activity technology, applied in botany equipment and methods, fertilizer mixtures, horticulture, etc., can solve the problems of culture method and process optimization of Antrodins and Antroquinonol without the characteristic active products of Antrodia camphorata, and achieve high yield and simple process Effect

Active Publication Date: 2012-02-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to our novelty search report, there are currently no reports on the cultivation method and process optimization of Antrodins and Antroquinonol, the characteristic active products of Antrodia camphorata

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Antrodia camphorata strains were cultured in a 28°C incubator for 12 days on a slant, and then cultured in a liquid medium. Liquid medium (g / L): glucose 20, Na 2 HPO 4 0.5, MgSO 4 0.5, citric acid 0.5, soybean flour 4, corn syrup powder 2.

[0020] The liquid culture conditions were as follows: culture temperature 28°C, shaker speed 100 r / min, pH 4.0, culture time 4 days. Solid medium: fermented with food-grade grains (corn, millet, sorghum, etc.). NH 4 Cl 0.3%, Na 2 HPO 4 0.02%, based on the total weight of the solid medium as 100%. Nitrogen sources and salts were prepared into a nutrient solution, the ratio of grain to nutrient solution was 4:1, pH 3, and sterilized at 121°C for 20 minutes.

[0021] Two-stage temperature control technology: In the first stage (0-20d) of solid-state culture, the culture temperature is controlled at 26-32°C to obtain faster growth of bacteria. In the second stage (20-40d) of solid-state culture, control the culture temperatu...

Embodiment 2

[0023] Antrodia camphorata strains were cultured in a 28°C incubator for 12 days on a slant, and then cultured in a liquid medium. Liquid medium (g / L): glucose 20, Na 2 HPO 4 0.5, MgSO 4 0.5, citric acid 0.5, soybean flour 4, corn syrup powder 2.

[0024]The liquid culture conditions were as follows: culture temperature 28°C, shaker speed 100 r / min, pH 4.0, culture time 4 days. Solid medium: fermented with food-grade grains (corn, millet, sorghum, etc.). Na 2 HPO 4 1%, MgSO 4 0.02%, corn syrup powder 3%, based on the total weight of the solid medium as 100%. Nitrogen sources and salts were prepared into a nutrient solution, the ratio of grain to nutrient solution was 2:1, pH 5.0, and sterilized at 121°C for 20 minutes.

[0025] A two-stage temperature-controlled solid-state culture method was adopted, and the rest of the conditions were the same as in Example 1. In the first stage of solid-state culture (0-20d), control the culture temperature at 26-32°C to obtain...

Embodiment 3

[0027] Antrodia camphorata strains were cultured in a 28°C incubator for 12 days on a slant, and then cultured in a liquid medium. Liquid medium (g / L): glucose 20, Na 2 HPO 4 0.5, MgSO 4 0.5, citric acid 0.5, soybean flour 4, corn syrup powder 2.

[0028] The liquid culture conditions were as follows: culture temperature 28°C, shaker speed 100 r / min, pH 4.0, culture time 4 days. Solid medium: fermented with food-grade grains (corn, millet, sorghum, etc.). K H 2 PO 4 2%, soybean powder 6%, based on the total weight of the solid medium as 100%. Nitrogen sources and salts are prepared into nutrient solution, the ratio of grain to nutrient solution is 1:1, pH 7.0. Sterilize at 121°C for 20 minutes.

[0029] A two-stage temperature-controlled solid-state culture method was adopted, and the rest of the conditions were the same as in Example 1. In the first stage of solid-state culture (0-20d), control the culture temperature at 26-32°C to obtain faster growth of the bact...

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Abstract

The invention discloses a solid culturing method for increasing the active product yield of antrodia camphorata by adopting a two-stage temperature control technology. The method comprises the following steps of: preparing an antrodia camphorata slant strain and a liquid seed, and inoculating the liquid seed onto a solid culture medium for culturing; controlling the culturing temperature at 26-37DEG C at the first culturing stage (0-20 days); and controlling the culturing temperature at 18-26 DEG C at the second culturing stage (20-40 days). During solid culture of active products of antrodia camphorata with a two-stage temperature control process, the yield of Antrodin C is up to 5.0-7.0 mg / g, the yield of AntrodinB is up to 1.0-2.0 mg / g, and the yield of Antroquinonol is up to 1.2-2.5 mg / g. The two-stage temperature control technology for the active products of antrodia camphorata provided by the invention is simple and efficient and has an important industrial application value; and meanwhile, the production of other active metabolic products of antrodia camphorata have certain enlightening meanings.

Description

technical field [0001] The invention relates to a cultivation method for increasing the output of active products of Antrodia camphorata, in particular to a method for increasing the metabolites Antrodins and Antroquinonol of Antrodia camphorata through two-stage temperature-controlled solid-state fermentation. technical background [0002] D( Antrodia camphorata ) is a rare medicinal fungus unique to Taiwan, also known as Cinnamomum cinnamomea and Antrodia cinnamomea. The composition of Antrodia camphorata is complex, containing various active ingredients such as triterpenes, sterols, adenosine, polysaccharides, and phenolic substances. In the folk, Antrodia camphorata has long been used as a traditional medicine to rescue and protect the liver, and is used to treat liver diseases, food and drug-induced poisoning symptoms, diarrhea, abdominal pain, high blood pressure, itchy skin and tumor diseases. In recent years, many scholars have shown that Antrodia camphorata has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/04C05G1/00
Inventor 许赣荣夏永军喻学淳
Owner JIANGNAN UNIV
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