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Preparation method for abalone fermentation product having thrombolytic antihypertensive function

The technology of a fermentation product and a production method, which is applied in the field of abalone food processing, can solve the problems of simplification of abalone processed products, the processing technology does not keep up, and the efficacy of medicine is unstable, and achieves the advantages of being conducive to digestion and absorption, less ingredients and low energy consumption. Effect

Inactive Publication Date: 2017-03-15
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In 2014, the annual output of abalone in my country reached 115,000 tons. Abalone has been regarded as a treasure since ancient times because of its high protein and low fat. The abalone farming industry has developed rapidly, but the supporting processing technology has not kept up with it. The simplification of abalone processing products, so it is imperative to carry out deep processing of abalone
Clinical antihypertensive drugs have strong side effects, and the drug effect is unstable

Method used

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  • Preparation method for abalone fermentation product having thrombolytic antihypertensive function
  • Preparation method for abalone fermentation product having thrombolytic antihypertensive function
  • Preparation method for abalone fermentation product having thrombolytic antihypertensive function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take the freeze-dried abalone gastropod, powder, take 8g, add 120mL of water, add 2.4g of sucrose, adjust the pH to 7.2, autoclave at 121℃ for 15min, after cooling, insert 6mL of natto bacteria suspension, and finally The concentration is 10 7 CFU / mL, at 37℃, 180rpm conditions, ventilated culture for 72h. The fermentation broth was centrifuged at 7000 r / min for 20 minutes, and the supernatant was concentrated, lyophilized, and pulverized to obtain 4.1 g of abalone fermentation product with thrombolytic and hypotensive function.

[0030] During the fermentation process, the changes in the content of TCA soluble oligopeptides in the fermentation product were tested according to the method described in Test 1 every 12 hours, and the test results are shown in figure 1 . Check the thrombolytic activity of the fermented product according to the method in Test 2 every 12h, see the test results figure 2 . For the 48h fermentation product, the ACE inhibitory activity was tested ...

Embodiment 2

[0034] Take the freeze-dried abalone tissue, powder it, take 8g, add water to 120mL, add 2.5g glucose, adjust the pH to 8.2, autoclave at 121℃ for 15min, after cooling, insert 6mL natto bacteria suspension, and finally The concentration is 10 7 CFU / mL, at 37℃, 180rpm conditions, ventilation culture for 48h. The fermentation broth was centrifuged at 7000 r / min for 20 minutes, and the supernatant was concentrated, lyophilized, and pulverized to obtain 5.9 g of abalone fermentation product with thrombolytic and hypotensive function.

[0035] In this example, the total protein content of the abalone fermentation product obtained by Folin-phenol was 25 mg / mL, and the TCA soluble oligopeptide content was 14 mg / mL using the test 1 method, of which TCA soluble oligopeptides accounted for 56%.

[0036] The thrombolytic activity of nattokinase in the fermentation product and the ACE inhibitory activity of the fermentation product were tested according to the methods in Tests 2 and 3. The tes...

Embodiment 3

[0038] Take the lyophilized abalone skirt, powder it, take 8g, add 120mL of water, add 3g of starch, adjust the pH to 6.2, autoclave at 121℃ for 15min, after cooling, insert 6mL of natto bacteria suspension, and finally The concentration is 10 7 CFU / mL, at 37℃, 180rpm conditions, ventilation culture for 48h. The fermentation broth was centrifuged at 7000 r / min for 20 minutes, and the supernatant was concentrated, lyophilized, and crushed to obtain 6.1 g of abalone fermentation product with thrombolytic and hypotensive function.

[0039] In this example, Folin-phenol was used to measure the total protein content of the obtained abalone fermentation product to be 29 mg / mL, and the TCA soluble oligopeptide content was measured to 18 mg / mL using the test 1 method, of which TCA soluble oligopeptides accounted for 61%.

[0040] The thrombolytic activity of nattokinase in the fermentation product and the ACE inhibitory activity of the fermentation product were tested according to the meth...

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Abstract

The invention discloses a preparation method for an abalone fermentation product having a thrombolytic antihypertensive function, wherein the preparation method comprises the following steps: taking abalone tissues, washing cleanly, draining, freeze-drying, and crushing, to obtain an abalone freeze-dried powder; mixing a carbon source and the abalone freeze-dried powder with water, and adjusting the pH to 6.2-9.2; sterilizing, adding a bacillus subtillis natto suspension, at the temperature of 35-44 DEG C, ventilating, culturing for 45-60 h in a shaker, and thus obtaining an abalone fermentation liquid; centrifuging the abalone fermentation liquid, collecting a supernatant, concentrating, and freeze-drying to obtain the abalone fermentation product having the thrombolytic antihypertensive function. The abalone tissues are fermented by bacillus subtilis natto, nattokinase having thrombolytic effect can be generated, and abalone proteins also are degraded into proteins and polypeptides with smaller molecular weight, so as to be conducive to digestion and absorption; at the same time, the function of the fermentation product is further enriched, and the fermentation product gives full play to the thrombolysis, antihypertensive and antioxidant composite functions and the like.

Description

Technical field [0001] The invention relates to the technical field of abalone food processing, in particular to a method for preparing abalone fermentation products with thrombolytic and hypotensive functions. Background technique [0002] Bacillus natto (Bacillus natto), abbreviated as Bacillus natto, was discovered and isolated from Japanese traditional fermented food natto by Japanese scholars in 1905. It belongs to the family of bacteria and the genus Bacillus. It is identified as a subclass of Bacillus subtilis. Kind. It is a safe strain that is pathogen-free to the human body. Many studies have shown that Natto bacteria can produce active enzymes represented by nattokinase during the fermentation process. The fermentation product has fibrinolysis, lowering cholesterol, lowering blood lipids, and lowering blood pressure. , Anti-bacterial and anti-oxidation and many other nutrition and health functions. [0003] In 2014, the annual output of abalone in my country reached 115...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00A61K35/618A61P9/12
CPCA61K35/618A23V2002/00A23V2200/326A23V2200/02
Inventor 孙黎明王婷王玲季晓彤年益莹薛鹏姚喜山董秀萍姜鹏飞纪超凡林心萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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