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Composite health food and preparation method thereof

A technology for health food and health products, applied in biochemical equipment and methods, microorganism-based methods, microorganisms, etc., which can solve the problems of common consumer acceptance and high cost

Inactive Publication Date: 2014-11-19
四川安益生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the health care products of 5-aminolevulinic acid and glutathione all use pure 5-ALA and GSH, resulting in high cost and difficult to be accepted by ordinary consumers. At the same time, there has been a lack of a simple and safe The current situation of biological products that combine the two, the purpose of the present invention is to provide a health food prepared by fermentation of probiotics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Fermentation culture:

[0056] In a 1-liter conical flask, fill 800 ml of purified water to prepare a culture medium, which contains the following ingredients: 5.6 grams of yeast extract, 8 grams of soybean peptone, 20 grams of food-grade sodium lactate, 9 grams of glycine, 3 grams of succinic acid, 1.2 grams Glucose, pH 7.2, sterilized at 115°C for 30 minutes, cooled naturally to room temperature, inoculated with 48ml of Propionibacterium freundii culture solution (OD=0.8); cultured at 33°C, statically cultured for 6 days, to obtain the original fermentation solution A .

[0057] In a 2-liter Erlenmeyer flask, dissolve 4.5g of phosphoric acid, 4.1g of ammonium sulfate, 1.78g of magnesium sulfate, 0.15g of calcium chloride, and 32g of glucose into 420ml of purified water, adjust the pH to 5.0, and sterilize at 115°C for 20 minutes; Dissolve 0.7g of glutamic acid, 0.34g of glycine, and 0.5g of cysteine ​​into 80mL of purified water, filter and sterilize with a 0.22μm fi...

Embodiment 2

[0070] Fermentation culture:

[0071] In a 500mL conical flask, put 400mL of purified water into the culture medium, which contains the following ingredients: 6 grams of yeast extract, 8.3 grams of soybean peptone, 11 grams of food grade sodium lactate, 5.8 grams of glycine, 1.4 grams of succinic acid, 0.8 grams of glucose , pH7.2, 112°C, high-pressure damp heat sterilization for 35 minutes, naturally cooled to room temperature, inoculated with 16mL propionibacterium culture solution (OD=0.9); culture temperature was 35°C, static culture for 7 days, after the end of fermentation, the original fermentation liquid A was obtained .

[0072] (Within the range, note that this is actually 300ML medium = 220+80) In a 1-liter Erlenmeyer flask, dissolve 3.2g of phosphoric acid, 2.5g of ammonium sulfate, 1.1g of magnesium sulfate, 0.11g of calcium chloride, and 20g of glucose into 220mL of purified water, adjust the pH to 5.0, and sterilize at 112°C for 30 minutes; at the same time, di...

Embodiment 3

[0085] 5-ALA fermentation culture:

[0086] In three 2-liter Erlenmeyer flasks, put 1.5 liters of pure water-prepared culture medium, which contains 9 grams of yeast extract, 13 grams of soybean peptone, 45 grams of food-grade sodium lactate, 24 grams of glycine, 5.8 grams of succinic acid, 2.25 gram of glucose, pH 7.5, sterilized at 115°C for 30 minutes, cooled naturally to room temperature, inoculated with 90 mL of propionibacterium culture solution (OD=0.7); cultured at 33°C, statically cultured for 9 days, after the end of fermentation, the original fermented Liquid A.

[0087] GSH Fermentation Transformation:

[0088] In a 7-liter fermenter, dissolve 50 grams of phosphoric acid, 35 grams of ammonium sulfate, 12 grams of magnesium sulfate, 1 gram of calcium chloride, and 247 grams of glucose into 3.8 liters of pure water, adjust the pH to 5.0, and sterilize at 115°C for 28 minutes ; Inoculate 200 mL of Saccharomyces cerevisiae seed solution (OD=10), and culture continuou...

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Abstract

The invention belongs to the field of functional foods and in particular relates to a composite type naturally-fermented health food and a preparation method thereof. The preparation method of the composite type naturally-fermented health food comprises the following steps: synthesizing ALA by using propionic acid bacteria fermentation organisms, synthesizing GSH by using saccharomyces cerevisiae fermentation organisms, concentrating a fermentation solution, homogenizing, clarifying, carrying out ultrafiltration on a bacteria re-suspension solution and then drying the solution to prepare biological products with probiotic bacteria sources.

Description

technical field [0001] The invention belongs to the field of functional foods, and relates to a compound naturally fermented health food and a preparation method thereof, in particular to a compound health food prepared by fermentation of probiotics and a preparation method thereof. Background technique [0002] 5-aminolevulinic acid (5-ALA) is an intermediate in the biosynthesis of pyrrole compounds (chlorophyll, heme, vitamin B12, etc.) in organisms. In recent years, due to the discovery that 5-ALA has important applications in the fields of cancer diagnosis and treatment, biological weeding, improving plant salt tolerance, frost resistance, and promoting plant growth, the research on 5-ALA has attracted great attention. . At the same time, studies have shown that trace amounts of 5-ALA can promote blood regeneration, increase animal basal metabolic rate, promote growth and improve immunity. There is no toxic side effect on organisms. The patent "a livestock and poultry...

Claims

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Application Information

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IPC IPC(8): A23J3/20C12P13/00C12P21/02C12R1/01C12R1/865
Inventor 叶春江姜均
Owner 四川安益生物科技有限公司
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