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Monascus purpureus and its use in preparation of 1-deoxynojirimycin

A technology of deoxynojirimycin and Monascus purpureus, applied in microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of unclear mechanism of action and unclear active ingredients, and achieve the effect of broad application prospects.

Active Publication Date: 2015-05-06
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some studies have pointed out that red yeast rice has a certain effect on improving blood sugar while lowering blood lipids, its active ingredients are still unclear and its mechanism of action is not clear.
At the same time, there is currently no report that Monascus can produce 1-deoxynojirimycin, and 1-deoxynojirimycin is found in red yeast products

Method used

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  • Monascus purpureus and its use in preparation of 1-deoxynojirimycin
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  • Monascus purpureus and its use in preparation of 1-deoxynojirimycin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1 Isolation and identification of Monascus purpura Zhegonghongqu No. 1

[0023] 1. Separation of Zhegong Hongqu No. 1

[0024] Soil samples were collected near a grain processing factory in Hangzhou, diluted with sterile water, spread on a screening medium plate, cultured at 32°C for 2 days, and selected colonies conforming to the morphological characteristics of Monascus were coated on a screening plate for further separation and purification. One of the Monascus strains with fast growth and strong acid resistance was recorded as Zhegong Hongqu No. 1, and was identified by morphological and molecular methods.

[0025] The selection medium consists of: 10°Bx wort, pH 3.5, agar 1.5%.

[0026] 2. Morphological identification of Zhegong Hongqu No. 1

[0027] 1. Medium

[0028] (1) Composition of every liter of Saccharomyces agaricus extract powder agar medium (CYA): NaNO 3 3.0g, K 2 HPO 4 1.0g, KCl 0.5g, MgSO4 7H 2 O 0.5g, FeSO 4 7H 2 O 0.0lg, yeast extr...

Embodiment 2

[0046] Example 2 Preparation of japonica rice fermented product by Monascus purpura Zhegong Hongqu No. 1 liquid strain

[0047] (1) Preparation of Monascus purpura Zhegong Hongqu No. 1 liquid strain

[0048] Cultivate Monascus purpura Zhegong Hongqu No. 1 on EMA medium at 32°C for 7 days, wash the spores with sterile water, and adjust the concentration of the spores to 10 with sterile water. 6 ~10 7 cfu / mL spore suspension.

[0049] will be 10 6 ~10 7 The cfu / mL spore suspension was inoculated into a liquid culture medium at an inoculum size of 10% (v / v), cultured at 32° C. for 2 days, and the culture liquid was taken as a liquid strain.

[0050] The mass final concentration of the liquid medium consists of: 100 mesh rice flour 1%, glucose 3%, peptone 1%, NaNO 3 0.3%, KH 2 PO 4 0.1%, the solvent is tap water, and the pH value is natural.

[0051] (2) Preparation of fermented product of Monascus purpura Zhegonghongqu No. 1

[0052] Add 2 g of glucose, 5 g of peptone ...

Embodiment 3

[0053] Example 3 Preparation of indica rice fermented products by Monascus purpura Zhegong Hongqu No. 1 solid strain

[0054] (1) Preparation of solid strains of Monascus purpura Zhegonghongqu No. 1 strain

[0055] Cultivate Monascus purpura Zhegong Hongqu No. 1 on EMA medium at 32°C for 7 days, wash the spores with sterile water, and adjust the concentration of the spores to 10 with sterile water. 6 ~10 7 cfu / mL spore suspension.

[0056] Set the concentration to 10 6 ~10 7 The cfu / mL spore suspension was inoculated into solid medium at an inoculation amount of 10% (v / w), and cultured for 10 days at a temperature of 30°C and a humidity of 80%. When the medium completely turned red, observe with a microscope Ascospores appeared on the surface of the culture medium, and the culture mixture was used as a solid strain.

[0057] The solid medium is composed of rice, glucose, peptone and tap water, and the mass ratio of the rice to glucose, peptone and tap water is 1:0.01:0.00...

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Abstract

The invention discloses a novel strain Monascus purpureus Zhejiang monascus I and its use in preparation of 1-deoxynojirimycin. The Monascus purpureus Zhejiang monascus I is preserved in the China general microbiological culture collection center in No. 3, Courtyard I, Beichen West Road, Chaoyang District, Beijing City on July 18, 2014, and has a preservation number of CGMCC No. 9553. Through fermentation culture of the Monascus purpureus Zhejiang monascus I, 1-deoxynojirimycin culture can be obtained. 1-deoxynojirimycin has alpha-glucosidase inhibition activity. The novel strain Monascus purpureus Zhejiang monascus I and the 1-deoxynojirimycin culture obtained by fermentation of the Monascus purpureus Zhejiang monascus I have wide application prospects.

Description

(1) Technical field [0001] The invention relates to a new bacterial strain, in particular to a Monascus purpureus capable of producing 1-deoxynojirimycin and its application. The Monascus purpureus capable of producing 1-deoxynojirimycin is used to ferment grain materials such as rice. (2) Background technology [0002] Monascus is the fermentation product of Monascus on rice and other grains, and has a history of more than a thousand years of application in China. The application range of red yeast rice includes food brewing, coloring and preservation, as well as traditional Chinese medicine and other fields. According to relevant national standards (GB 2760, GB 4926), red yeast rice can be used as a food additive; according to the "Regulations on the Evaluation of Fungal Health Foods" issued by the Ministry of Health (Health Law Supervision [2001] No. 84), Monascus anka (Monacus anka) Monascus purpureus and Monascus purpureus belong to fungal species that can be used in h...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P17/12C12R1/645
CPCC12P17/12C12N1/145C12R2001/645
Inventor 嘉晓勤顾澄琛徐宏安然
Owner ZHEJIANG UNIV OF TECH
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