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Method for preparing genistein

A genistein and strain technology, applied in the field of microorganisms, can solve the problems of expensive equipment, high production cost and high technical requirements

Active Publication Date: 2022-04-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN112358461A discloses a method for extracting genistein and its glucosides. The extracting raw material is extracted from the root of genistein and the polar solvent is used as the extraction solvent, and the extracted raw material is extracted by ultrasonic-negative pressure cavitation cooperative operation. However, expensive equipment is required, the technical requirements are high, and the production cost is high

Method used

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  • Method for preparing genistein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: Streptomyces ruberus CGMCC No.21851 liquid fermentation culture

[0049] (1) Preparation of seed medium: Thaw and inoculate the suspension of Streptomyces rubrum CGMCC No.21851 frozen in a refrigerator at minus 80°C and inoculate it into the seed medium (the composition of the medium composition: glucose 4 g / L, yeast extract powder 4 g / L, malt extract powder 5 g / L, vitamin B1 g / L, sodium chloride 1 g / L, pH 7.2). Incubate at 29°C for 1 day for inoculation into the fermentation medium.

[0050] (2) Liquid fermentation culture: Add the seed medium to the fermentation medium at a ratio of 10% (soybean meal 30 g / L, glucose 4 g / L, yeast extract powder 4 g / L, vitamin B1 g / L, chlorine NaCl 1 g / L, pH 7.2). After culturing at 29°C for 3 days, a fermentation culture was obtained.

Embodiment 2

[0051] Example 2: Extraction of Streptomyces rubrum CGMCC No.21851 Fermentation and Obtaining of Extract

[0052] The fermented soybean meal fermented by Streptomyces rubrum CGMCC No.21851 in Example 1 was ultrasonically leached three times with the organic solvent ethyl acetate, the extracts were combined, and the extracts were suspended and steamed under reduced pressure to obtain ethyl acetate extract.

Embodiment 3

[0053] Embodiment 3: Separation, preparation and structural identification of genistein

[0054] Get the ethyl acetate extract in embodiment 2 and adopt normal phase chromatographic column to remove main impurity, use 10% dichloromethane-methanol, 50% dichloromethane-methanol and 90% dichloromethane-methanol to elute 2- 3 column volumes, collect the eluate, analyze by TLC or HPLC (eluted with 35% acetonitrile-water solution for 50min), combine the collected solution containing genistein respectively; after removing the eluting solvent by suspension evaporation under reduced pressure, get The crude product containing genistein was purified by semi-preparative HPLC to obtain genistein. The mobile phase used in normal phase HPLC was 35% acetonitrile-water, and the elution peaks containing genistein were collected and subtracted. After suspension steaming or freeze-drying, pure genistein can be obtained.

[0055] Structural identification of the compound of formula I: the compoun...

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Abstract

The invention relates to a method for preparing genistein, which can increase the content of genistein by culturing streptomyces lateritius through a liquid culture medium containing soybean meal. The method comprises the following steps: by using a liquid fermentation culture medium, adding cultured streptomyces lateriorubidus CGMCC No.21851 at 29 DEG C, fermenting for 3 days, and extracting, concentrating, separating and purifying a fermentation product, thereby obtaining the genistein. According to the method, it is found for the first time that the streptomyces lateritius CGMCC No.21851 can convert genistin into genistein, compared with similar streptomyces lateritius, the streptomyces lateritius has new performance, and the used raw material soybean meal is rich in resource, low in price and easy to obtain. According to the method, the utilization rate of the soybean byproducts is increased, and a new method and way are provided for production and preparation of genistein.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a method for preparing genistein, which is used to obtain genistein from fermentation products. Background technique [0002] Genistein, also known as genistein, genistein, and 5,7,4′-trihydroxyisoflavone, is the main active ingredient of soybeans and soybean products, and is also the most active and functional of isoflavones A sort of. Genistein has estrogen-like effects and has potential beneficial effects on major human diseases, including anti-inflammation, anti-oxidation, anti-osteoporosis, anti-inflammation, labor pain, lowering uric acid, regulating blood lipids, etc. Therefore, the extraction and purification of genistein have attracted more and more attention. [0003] In the prior art, CN113930466A discloses genistein derived from Bacillus spp. and provides its preparation method, but the yield of genistein is not high. CN112358461A discloses a method for extr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/06C12N1/20C12R1/465
CPCY02P60/87
Inventor 张娜娜王凤忠范蓓佟立涛孙晶郭欣欣刘佳萌
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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