Preparation for asparaginic acid protease inhibitors
A protease inhibitor, aspartic acid technology, applied in the field of fungal fermentation bioactive products, can solve the limitations; foreign countries have extracted aspartic acid from potatoes, tomatoes and legumes and other problems, reaching the high level of medicine Health care value, good application prospect, effect of eliminating pollution
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[0033] Example 1
[0034] The Yunzhi slant is connected to the seed culture medium, after culture, the liquid volume is 75mL / 250mL Erlenmeyer flask, and then it is connected to the fermentation culture medium at 10% of the inoculum amount. The composition of the seed and the fermentation culture medium is as described in the instructions. The initial pH is 6.0, 26°C, 170r / min for 5 days. Place the fermentation broth in a refrigerator at -20°C and freeze it in a 30°C water bath after taking it out. Repeat this process 3 times; ultrasonically break the cells according to the ultrasonic time of 10min, power of 280W, temperature of 20°C, and treatment volume of 40mL. Centrifuge at 12000r / min for 15m. The precipitate was discarded, and the 65mL supernatant collected after several batches of cells were broken and centrifuged was decolorized with macroporous resin D101 to obtain 60mL of crude inhibitor. The concentration ratio of protein to sugar was about 0.77, which had an IC agains
Example Embodiment
[0035] Example 2
[0036] The Yunzhi plate is connected to the seed culture medium, after culture, the liquid volume is 75mL / 250mL Erlenmeyer flask, and then it is connected to the fermentation culture medium according to the inoculum amount 10%. The composition of the seed and the fermentation culture medium is as described in the instructions. The initial pH is 6.0, 26°C, 170r / min for 5 days. Put the fermentation broth in a refrigerator at -20℃ and freeze it in a 30℃ water bath after taking it out. Repeat this process 3 times; ultrasonically break the cells according to the ultrasonic time of 10min, ultrasonic power of 280W, ultrasonic temperature of 20°C, and processing volume of 40mL, and centrifuge at 12000r / min 15mim, discard the precipitate, crush multiple batches of cells and decolorize the 65mL supernatant collected after centrifugation with macroporous resin D101 to obtain the crude inhibitor. The concentration ratio of protein to sugar is about 0.93, the IC for pepsi
Example Embodiment
[0037] Example 3
[0038] The Yunzhi plate was directly connected to the fermentation medium, and the composition of the fermentation medium was as described in the instructions. The initial pH is 6.0, 26°C, 170r / min for 5 days. Put the fermentation broth in a refrigerator at -20℃ and freeze it in a 30℃ water bath after taking it out. Repeat this process 3 times; ultrasonically break the cells according to the ultrasonic time of 10min, ultrasonic power of 280W, ultrasonic temperature of 20°C, and processing volume of 40mL, and centrifuge at 12000r / min 15mim, discard the precipitate, crush multiple batches of cells, and decolorize the 65mL supernatant collected after centrifugation with macroporous resin D101 to obtain the crude inhibitor. The concentration ratio of protein to sugar is about 0.73, which has an IC for pepsin 50 The value is about 1.99mg / mL, and the yield is about 83.4%; 15mL of crude inhibitor is used for DEAE52 ion exchange chromatography, the column size is 15c
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