Strain Screening, Fermentation, Separation, and Encapsulation for Production of Nattokinase Functional Food
文献类型：期刊论文
| 作者 | Wei, Xuetuan1,2,3; Luo, Mingfang4; Xie, Yuchun1,2; Yang, Liangrong1,2; Li, Haojian1,2; Xu, Lin1,2,3; Liu, Huizhou1,2 |
| 刊名 | APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
 |
| 出版日期 | 2012-12-01 |
| 卷号 | 168期号:7页码:1753-1764 |
| 关键词 | Nattokinase Screening Solid-state fermentation Separation Enteric coating |
| ISSN号 | 0273-2289 |
| 通讯作者 | Luo, MF |
| 英文摘要 | This study presents a novel and integrated preparation technology for nattokinase functional food, including strain screening, fermentation, separation, and encapsulation. To rapidly screen a nattokinase-productive strain, PCR-based screening method was combined with fibrinolytic activity-based method, and a high productive strain, Bacillus subtilis LSSE-22, was isolated from Chinese soybean paste. Reduction of poly-gamma-glutamic acid (gamma-PGA) concentration may contribute to separation of nattokinase and reduction of late-onset anaphylaxis risk. Chickpeas were confirmed as the favorable substrate for enhancement of nattokinase production and reduction of gamma-PGA yield. Using cracked chickpeas, the nattokinase activity reached 356.25 +/- 17.18 FU/g (dry weight), which is much higher than previous reports. To further reduce gamma-PGA concentration, ethanol fractional extraction and precipitation were applied for separation of nattokinase. By extraction with 50 % and precipitation with 75 % ethanol solution, 4,000.58 +/- 192.98 FU/g of nattokinase powders were obtained, and the activity recovery reached 89 +/- 1 %, while gamma-PGA recovery was reduced to 21 +/- 2 %. To improve the nattokinase stability at acidic pH condition, the nattokinase powders were encapsulated, and then coated with methacrylic acid-ethyl acrylate copolymer. After encapsulation, the nattokinase was protected from being denatured under various acid conditions, and pH-responsible controlled release at simulated intestinal fluid was realized. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine |
| 类目[WOS] | Biochemistry & Molecular Biology ; Biotechnology & Applied Microbiology |
| 研究领域[WOS] | Biochemistry & Molecular Biology ; Biotechnology & Applied Microbiology |
| 关键词[WOS] | BACILLUS-AMYLOLIQUEFACIENS DC-4 ; SUBTILISIN DJ-4 ; GENE ; PURIFICATION ; EXPRESSION ; DELIVERY ; CLONING ; NATTO ; ACID |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000312205000003 |
| 公开日期 | 2013-10-09 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/2953]  |
| 专题 | 过程工程研究所_湿法冶金清洁生产技术国家工程实验室 |
| 作者单位 | 1.Chinese Acad Sci, Inst Proc Engn, Key Lab Green Proc & Engn, Beijing 100190, Peoples R China 2.Chinese Acad Sci, Natl Key Lab Biochem Engn, Beijing 100190, Peoples R China 3.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China 4.Chinese Acad Sci, Inst Microbiol, Technol Transfer Ctr, Beijing 100101, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wei, Xuetuan,Luo, Mingfang,Xie, Yuchun,et al. Strain Screening, Fermentation, Separation, and Encapsulation for Production of Nattokinase Functional Food[J]. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY,2012,168(7):1753-1764. |
| APA | Wei, Xuetuan.,Luo, Mingfang.,Xie, Yuchun.,Yang, Liangrong.,Li, Haojian.,...&Liu, Huizhou.(2012).Strain Screening, Fermentation, Separation, and Encapsulation for Production of Nattokinase Functional Food.APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY,168(7),1753-1764. |
| MLA | Wei, Xuetuan,et al."Strain Screening, Fermentation, Separation, and Encapsulation for Production of Nattokinase Functional Food".APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY 168.7(2012):1753-1764. |
入库方式： OAI收割
来源：过程工程研究所
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