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Method of preparing ascomycin through fermentation

A technology of ascomycin and fermentation broth, applied in the field of microbial fermentation, can solve the problems of high cost, less ascomycin, restricted use, etc., and achieve the effects of low production cost, low equipment requirements, and mild conditions

Inactive Publication Date: 2016-06-15
CHONGQING QIANTAI BIOLOGICAL MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are few studies on ascomycin in my country, and there is still a large gap between the fermentation level and foreign countries, and the cost is relatively high, which greatly limits its use.

Method used

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  • Method of preparing ascomycin through fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 fermentation bottle produces ascomycin

[0034] 5 ml of mature shake flask seeds were inoculated into the prepared fermentation flask, and the shake flask was cultured at a temperature of 28° C. and a rotation speed of 250 rpm for 7 days. From the second day, samples were taken every day to measure the fermentation broth unit and pH of the fermentation bottle.

[0035] The experimental results are shown in Table 1 below:

[0036]

[0037] It can be seen from the results in Table 1 that the unit of fermentation bottle can reach 1300 mg / L in 7 days, the unit growth is stable in the middle and late stages of fermentation, and the pH of the feed liquid has been maintained at about 5.5.

Embodiment 2

[0038] Embodiment 2 fermentor produces ascomycin, does not control pH

[0039] Inoculate 1.8L mature shake flask seeds into the prepared fermenter, control the temperature of the fermenter to 28°C, the pressure to 0.05Mpa, the ventilation to 1.0-1.5VVM, and the speed to 100-600rpm, set the initial dissolved oxygen in the fermenter 100%, keep dissolved oxygen above 30% during the cultivation process, and ferment and cultivate for 7 days. From the second day, samples were taken every day to measure the fermentation broth unit and pH.

[0040] The experimental results are shown in Table 2 below:

[0041]

[0042]From the results in Table 2, it can be seen that the 7-day unit of the fermenter is only 1020 mg / L, and the growth rate of the unit in the middle and late stages of fermentation is significantly lower than that of the fermentation bottle.

Embodiment 3

[0043] Embodiment 3 fermentor produces ascomycin, controls pH with sulfuric acid simultaneously

[0044] Inoculate 1.8L mature shake flask seeds into the prepared fermenter, control the temperature of the fermenter to 28°C, the pressure to 0.05Mpa, the ventilation to 1.0-1.5VVM, and the speed to 100-600rpm, set the initial dissolved oxygen in the fermenter 100%, keep dissolved oxygen above 30% during the cultivation process, and ferment and cultivate for 7 days. After cultivating for about 60 hours, the pH of the fermentation broth stops falling, and the prepared sulfuric acid solution is slowly added to control the pH of the feed solution to 5.5, which is maintained until the end of fermentation. From the second day, samples were taken every day to measure the fermentation broth unit and pH.

[0045] The experimental results are shown in Table 3 below:

[0046]

[0047] It can be seen from the results in Table 3 that the 7-day unit of the fermenter reached 1325mg / ...

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Abstract

The invention discloses a method of preparing ascomycin through fermentation with streptomyces hygroscopicus. On the basis of the difference on metabolism between on a fermentation pot and a fermentation bottle of the ascomycin in the prior art, a material supplying process for the fermentation bottle is disclosed, namely, various acids or carbon sources are supplied during the middle stage of fermentation to control the pH of a fermentation liquid, to form similar metabolism status between the fermentation pot and the fermentation bottle, thereby increasing fermentation unit and reducing production cost. The method is simple in operation, is mild in conditions. The raw materials are wide in sources and low in cost. The method is low in demand on equipment and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation and relates to a method for preparing ascomycin by fermentation. Background technique [0002] Ascomycin (also known as FK-520, FR-900520) is a macrolide antibiotic isolated from the culture medium of Streptomyces hygroscopicus in the 1960s. The chemical name of FK-520 is 17α-ethyl-1β, 14α-dihydroxy-12β[2-(4α-hydroxy-3β-methoxy-1β-1-(E)-methylvinyl)]-23α , 25β-dimethoxy-13α, 19, 21α, 27β-tetramethyl-11, 28-dioxa-4-azatricyclo[22,3,1,0]octadecano-18- 2,3,10,16-tetraketone, monohydrate. The molecular weight is 810.5, and the molecular formula is C 43 h 69 NO 12 h 2 O. The structural formula of FK-520 is as follows: [0003] [0004] Ascomycin is an ethyl analog of tacrolimus (FK-506). Ascomycin has similar pharmacological effects to tacrolimus, and also has immunosuppressive effects, mainly through the combination of the macrolactonamine group and the specific receptor mac...

Claims

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Application Information

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IPC IPC(8): C12P17/18C12R1/55
Inventor 刘会明郭明刘省伟唐恒袁建栋
Owner CHONGQING QIANTAI BIOLOGICAL MEDICINE
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