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Method for utilizing monascus to convert yam to produce functional food

A technology of functional food, Monascus, applied in the field of bioengineering to achieve the effect of overcoming inhibition, improving efficacy, and realizing industrialized large-scale production

Inactive Publication Date: 2016-11-23
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few reports on the biotransformation of yams using medicinal edible fungi.

Method used

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  • Method for utilizing monascus to convert yam to produce functional food
  • Method for utilizing monascus to convert yam to produce functional food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Such as figure 1 As shown, a method of utilizing Monascus to transform yam to produce functional food specifically comprises the steps:

[0058] (1) Test tube expansion culture: Monascus ( Monascus anka ) GIM3.592 test tube slant strains were cut into small pieces of 3×3 mm, inoculated a small piece into the test tube slant culture medium, and cultured at 20°C for 15 days to obtain the test tube slant strains, which were stored at 4°C for later use ;

[0059] (2) Liquid shake flask culture: Cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 10 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 150mL liquid shake flask culture medium In this method, the Erlenmeyer flask was cultured on a shaking table for 18 hours under the conditions of a rotating speed of 50 rpm and a temperature of 35°C to produce a liquid shake flask strain; the liquid shake flask culture medium was sterilized at 130°C for 10 minutes. ...

Embodiment 2

[0076] A kind of method that Monascus bacterium transforms Chinese yam to produce functional food specifically comprises the following steps:

[0077] (1) Test tube expansion culture: Monascus ruber ( Monascus rubervan Tieghem) GIM3.240 test tube slant bacteria were cut into 3×3 mm small pieces of bacteria, inoculated a small piece into the test tube slant culture medium, cultured at 35°C for 4 days to obtain test tube slant bacteria, and the test tube slant was stored at 4°C spare;

[0078] (2) Liquid shake flask culture: Cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 3 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium Among them, the Erlenmeyer flask was cultured on a shaker for 86 hours at a speed of 200 rpm and a temperature of 20°C to produce a liquid shake flask strain; the liquid shake flask culture medium was sterilized at 100°C for 60 minutes. , and every lite...

Embodiment 3

[0095] A kind of method that Monascus bacterium transforms Chinese yam to produce functional food specifically comprises the following steps:

[0096] (1) Expanded culture in test tubes: Monascus comamosa ( Monascus pilosus ) CGMCC 3.4653 test tube slant strains were cut into 3×3 mm small pieces of strains, inoculated a small piece into the test tube slant culture medium, and cultured at 28°C for 10 days to obtain the test tube slant strains, which were stored at 4°C for later use;

[0097] (2) Liquid shake flask culture: cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 7 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 80mL liquid shake flask culture medium Among them, the Erlenmeyer flask was cultured on a shaker for 57 hours at a speed of 120 rpm and a temperature of 28°C to produce a liquid shake flask strain; the liquid shake flask culture medium was sterilized at 120°C for 35 minutes. , and every liter o...

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Abstract

The invention discloses a method for utilizing monascus to convert yam to produce a functional food and relates to the technical field of bioengineering. According to the preparation method, sequentially through the steps of enlarged culture in a test tube, liquid shake-flask culture and enlarged culture in a seed tank, solid fermental cultivation, drying and smashing, the functional food which regulates blood lipids, blood sugar and blood pressure, resists radiation and inhibits tumor is obtained. According to the method, the yam, rice, wheat, corn and sorghum and the like are taken as solid substrates, monascus is taken as a strain to convert yam saponins through solid fermentation, monascus pigment and monascus polysaccharides are synthesized; in the obtained product, the content of the saponins is 2-20 mg / g of dry substrate, the content of the monascus polysaccharides is 10-100 mg / g of dry substrate, the content of lovastatin is 0.5-10 mg / g of dry substrate, the content of the monascus pigment is 1-20 mg / g of dry substrate, and the method can be used for extracting the saponins, the monascus polysaccharides, lovastatin and the monascus pigment and producing tablets or capsules for treating blood lipids, blood sugar and blood pressure, resisting radiation and inhibiting tumor.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for producing functional food by using Monascus bacterium to transform Chinese yam. Background technique [0002] Yam is a cultivated species that can form underground fleshy tubers in the genus Dioscorea of ​​the family Dioscorea. It is an annual or perennial twining vine. Yam is a kind of high-yield and high-efficiency economic crop with both medicine and food. It is dried and used as a nourishing and strengthening agent, and has auxiliary effects on weakness, chronic enteritis, and diabetes. Yam is rich in protein, amino acid, starch and other nutrients, as well as polysaccharides, saponins, vitamins, allantoin, dopamine, yam base, polyphenol oxidase and other bioactive components. "Compendium of Materia Medica" Chinese yam cures various deficiencies and injuries, treats five fatigues and seven injuries, relieves low back pain, relieves restlessness and heat, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/10A23L33/135A23L33/105C12N1/14C12R1/645A61K36/8945A61P3/06A61P3/10A61P9/12A61P9/02A61P35/00A61P39/00
CPCC12N1/14A23V2002/00A61K36/062A61K36/8945A23V2200/326A23V2200/328A23V2200/30A23V2250/21A23V2250/206A61K2300/00
Inventor 张志才毕杨朱云鹤黄海
Owner JIANGSU UNIV
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