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Use of ube2 inhibitors as food cryopreservatives

1. UBE2 and inhibitor technology, applied in food science, food preservation, fruit and vegetable preservation, etc., can solve the problems of poor pertinence, ineffective effect and high cost of straw mushrooms, and achieve simple operation, good product appearance and low processing cost low effect

Active Publication Date: 2022-04-12
上海国森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide the application of UBE2 inhibitor as food low-temperature preservation agent, which will solve the technical problems in the prior art that the low-temperature preservation of straw mushroom is poorly targeted, the effect is not obvious, the cost is high, and it is not practical

Method used

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  • Use of ube2 inhibitors as food cryopreservatives

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Analysis of Ubiquitinome of Volvariella volvulus under Cold Treatment

[0026] The total protein in the sample was extracted by cold-treating V23 mycelium of Vulgaris volvacea for 0 and 4 hours, and a part was taken for protein concentration determination and SDS-PAGE detection, and another part was subjected to trypsin hydrolysis and antibody-based ubiquitination modification. Peptide enrichment, followed by liquid chromatography-mass spectrometry identification and data analysis, to obtain significantly different ubiquitination-related expression proteins (P figure 1 A).

[0027] ② Western blot analysis of the UBEV2 of straw mushrooms under cold treatment

[0028] The total protein in the sample was extracted by cold-treating V23 mycelia of Vulvar volvulus V23 for 0 and 4 hours, and the protein expression of UBEV2 was analyzed by Western blot technology. The results showed that the protein expression level of UBEV2 increased under cold treatment ( figure 1 B).

...

Embodiment 2

[0043] A method for low-temperature preservation of straw mushrooms based on UBE2 inhibitors, comprising the following steps:

[0044] (1) From the straw mushroom V23 harvested in the same batch, select straw mushrooms with similar size, no umbrella opening, and no obvious damage;

[0045] (2) NSC697923 is a cell-selectively permeable UBE2 inhibitor, mixed with 300ml of UBE2 inhibitor solution with a concentration of 300µM (DMSO-assisted dissolution);

[0046] (3) Soak straw mushrooms in UBE2 inhibitor solution for 30 minutes, then drain;

[0047] (4) Put the treated straw mushrooms directly at 4°C for 0, 2, 4, 6, 8, 10, 24, 48 hours refrigeration test;

[0048] (5) To evaluate the morphology, color and hardness of the fruiting bodies of Vulgaris volvulus infiltrated with UBE2 inhibitors under cold treatment.

[0049] Depend on figure 2 It can be seen that the fruiting bodies of straw mushrooms infiltrated by UBE2 inhibitors are plump in shape, bright in color and firm in ...

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Abstract

The invention provides the use of an inhibitor of ubiquitin-conjugating E2 enzyme (UBE2) as a low-temperature food preservation agent. The invention also provides a fresh-keeping method of straw mushrooms at low temperature. The straw mushrooms are soaked in the solution of UBE2 inhibitor, then drained and refrigerated, which can obviously delay the frostbite of straw mushrooms caused by low temperature. In the present invention, the UBE2 inhibitor is formulated into a solution, and the fruit body soaking experiment of straw mushroom is carried out, and it is found that the inhibitor can obviously delay the frostbite of straw mushroom caused by low temperature, and can be used as a low-temperature fresh-keeping agent for foods such as straw mushroom.

Description

technical field [0001] The invention belongs to the field of food, and relates to a food preservation technology, specifically the use of UBE2 inhibitors as food low-temperature preservation agents. Background technique [0002] straw mushroom( Volvariella volvacea ) is called "Chinese Mushroom" and is an important edible fungus. Straw mushrooms are not only delicious, but also have important health care functions, such as anti-oxidation, immune regulation, anti-tumor and so on. The industrial cultivation of straw mushrooms mostly uses rice straw and waste cotton as the main substrate, which is one of the main varieties for degrading straw. The annual output of crop straw in my country is about 800 million tons. The huge economic benefits of straw mushroom degrading straw will help the development of resource-saving and environment-friendly modern new agriculture. Straw mushrooms are delicious and have a short growth cycle (about 10 days). They should have become edible ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/055
Inventor 龚明汪滢鲍大鹏李正鹏茅文俊万佳宁李燕王莹周陈力
Owner 上海国森生物科技有限公司
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