CN114794146A - Selenized flour antibacterial material and preparation method and application thereof - Google Patents
Selenized flour antibacterial material and preparation method and application thereof Download PDFInfo
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- CN114794146A CN114794146A CN202210580535.5A CN202210580535A CN114794146A CN 114794146 A CN114794146 A CN 114794146A CN 202210580535 A CN202210580535 A CN 202210580535A CN 114794146 A CN114794146 A CN 114794146A
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- flour
- selenized
- aqueous solution
- antibacterial
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- 235000013312 flour Nutrition 0.000 title claims abstract description 74
- 239000000463 material Substances 0.000 title claims abstract description 46
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 239000007864 aqueous solution Substances 0.000 claims abstract description 19
- 230000001580 bacterial effect Effects 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 230000002401 inhibitory effect Effects 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 9
- 230000000845 anti-microbial effect Effects 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims 1
- 239000011669 selenium Substances 0.000 abstract description 42
- 229910052711 selenium Inorganic materials 0.000 abstract description 24
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 22
- 238000000227 grinding Methods 0.000 abstract 1
- 239000011734 sodium Substances 0.000 description 15
- 239000000243 solution Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 230000005764 inhibitory process Effects 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 230000004071 biological effect Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000589652 Xanthomonas oryzae Species 0.000 description 2
- 241000907138 Xanthomonas oryzae pv. oryzae Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000003113 dilution method Methods 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000010413 mother solution Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 125000003748 selenium group Chemical group *[Se]* 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- NXPHGHWWQRMDIA-UHFFFAOYSA-M magnesium;carbanide;bromide Chemical compound [CH3-].[Mg+2].[Br-] NXPHGHWWQRMDIA-UHFFFAOYSA-M 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- VPQBLCVGUWPDHV-UHFFFAOYSA-N sodium selenide Chemical compound [Na+].[Na+].[Se-2] VPQBLCVGUWPDHV-UHFFFAOYSA-N 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000013076 target substance Substances 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
- A01N59/02—Sulfur; Selenium; Tellurium; Compounds thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N25/00—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests
- A01N25/08—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests containing solids as carriers or diluents
- A01N25/10—Macromolecular compounds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
Abstract
The invention discloses a selenized flour antibacterial material and a preparation method and application thereof. The preparation method comprises the following steps: mixing yeast and flour in a ratio of 1: 50-200, and adding Na with a concentration of 3-8 mg/mL 2 Se aqueous solution and flour, Na 2 The ratio of the Se aqueous solution to the flour is 1: 1-2, so that an elastic and extensible wet dough is formed; fermenting at 20-40 ℃ for 2-8 hours and then drying; grinding to obtain the selenized flour material. Compared with the traditional preparation of selenium-containing materials, the preparation process is more green and safe, and the antibacterial material has the inhibiting effect on rice bacterial blight.
Description
Technical Field
The invention relates to a selenized flour antibacterial material and a preparation method and application thereof, belonging to the field of antibacterial materials.
Background
In recent years, selenium-containing materials have been widely used as catalysts, fertilizers, feed additives, and pesticides due to their unique biological and chemical properties. A variety of carbon-containing, selenium-containing materials have been developed, with selenium-containing carbohydrates being the typical material. Carbohydrates are renewable resources and widely exist in nature, so that the preparation of carbohydrates as carbon sources is a very economic and environment-friendly route. On the other hand, research on selenium chemistry is underway. Selenium has good biocompatibility and low price, and the selenium resource of China is very rich. Therefore, selenium resources are fully utilized, and the resource advantages of China can be exerted.
However, current selenization techniques typically use flammable or hazardous chemicals, such as NaBH 4 MeMgBr, and the like. Meanwhile, the selenizing product has no report on the use of the selenizing product in preventing and controlling the xanthomonas oryzae.
Disclosure of Invention
The invention aims to provide a selenized flour antibacterial material, and a preparation method and application thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a selenized flour antibacterial material and a preparation method thereof are disclosed, yeast and flour are mixed according to a mass ratio of 1: 50-200, and Na with the concentration of 3-8 mg/mL is added 2 Se aqueous solution and flour, Na 2 The mass ratio of the Se aqueous solution to the flour is 1: 1-2, so that elastic and extensible wet dough is formed; fermenting for 2-8 hours at 20-40 ℃ and then drying; and crushing to obtain the selenized flour antibacterial material.
In the invention, the ratio of the mass of the yeast to the mass of the flour is 1: 50-200, preferably 1: 100; the use of the yeast with the dosage can fully ferment the flour, and the effect of improving the yeast dosage is not obvious when the yeast dosage is further increased.
In the present invention, Na 2 The mass ratio of the Se aqueous solution to the flour is 1: 1-2, preferably 1:1.5, and dough is kneaded according to the mass ratioThe dough is elastic and malleable.
In the invention, Na with the concentration of 3-8 mg/mL is used 2 Se aqueous solution and flour, Na 2 The concentration of the Se aqueous solution is preferably 6mg/mL, and the selenium utilization rate of the selenium-enriched flour antibacterial material prepared under the concentration is highest.
In the invention, the fermentation temperature is 20-40 ℃, preferably 30 ℃, the fermentation is full at the temperature, and the yeast can not be inactivated due to overhigh temperature.
In the invention, the fermentation time is 2-8 hours, preferably 5 hours, and the fermentation can be fully performed after the time is reached, so that the time is not beneficially prolonged.
Compared with the prior art, the antibacterial material is prepared from Na 2 Se aqueous solution is a selenium source, edible raw material flour is a carrier, selenium can be transferred to a target substance from an inorganic selenium source through yeast fermentation, and the selenium transfer reaction is realized without using additional chemical reagents, so that the selenium-enriched flour is safe to the environment; the prepared selenized flour antibacterial material has antibacterial activity on pathogenic variant of Xanthomonas oryzae pv. oryzae in Xanthomonas oryzae, and the scheme of the invention is easy to implement, has obvious effect and has good innovation and practicability.
Drawings
Fig. 1 is a picture of the selenized flour antimicrobial material prepared in example 1.
Fig. 2 shows the Xoo growth of the selenized flour antimicrobial material prepared in the example.
FIG. 3 shows the growth of Xoo in the control group.
Detailed Description
The following examples illustrate the invention in more detail, but do not limit the invention further.
In order to solve the problem that the prior selenizing technology generally uses flammable or dangerous chemical reagents, the invention successfully prepares a novel selenized flour antibacterial material. The new material is found to have antibacterial activity on rice bacterial blight (Xanthomonas oryzae pv. Oryzae, Xoo for short). Therefore, the selenized flour antibacterial material is provided and applied to Xoo inhibition resistance experiments.
Example 1
The used raw materials are as follows:
the flour used in the invention is common strong flour; the yeast powder is Angel brand high-activity dry yeast; na (Na) 2 Se is analytically pure.
Preparing a selenized flour antibacterial material:
mixing yeast and flour at a mass ratio of 1:100, adding Na with a concentration of 6mg/mL 2 Se aqueous solution and flour, Na 2 The mass ratio of the Se aqueous solution to the flour is 1:1.5, and the Se aqueous solution and the flour are uniformly mixed. Fermenting at 30 deg.C for 5 hr, and oven drying. Then the selenizing flour antibacterial material is obtained by crushing (the picture of the real object is shown in figure 1).
Selenized flour material bioactivity assessment (by Xoo inhibition experiment):
a single colony is picked from a flat plate for culturing the bacterial blight of the rice at the temperature of 28 ℃ by using a sterile inoculating loop, added into 5mL of LB culture solution, subjected to shaking culture in a shaking table at the temperature of 35 ℃ and at the speed of 150r/min for 24 hours, and diluted by 10 times by using sterile water to prepare a bacterial suspension of pathogenic bacteria to be tested.
Weighing 10mg of selenized flour, adding 10mL of sterile water to prepare a mother solution with the concentration of 1000mg/L, and adding 2mL of the mother solution from 1000mg/L to 18mL of LB culture solution to prepare a culture solution containing 100mg/L of selenized flour material.
200 mul of the prepared diluted bacterial liquid of the rice bacterial leaf blight is added into LB culture solution containing selenized flour material with the concentration of 100mg/L, and the mixture is placed in a shaking table at 35 ℃ and 150r/min for shaking culture for 24 h. After a predetermined time, the resulting mixture was diluted to an appropriate ratio by a 10-fold dilution method from each drug-containing culture solution by a pipette. Four replicates were prepared and subsequently placed in a 28 ℃ incubator and the colonies counted after 36h incubation. The number of colonies was 18 (four groups averaged) (Xoo growth as shown in FIG. 2).
Comparison experiments and calculation of the antibacterial activity of the selenium-enriched flour:
(1) selenium was not added in any form as a Control (CK). 200 mu L of the prepared diluted bacterial liquid of the rice bacterial leaf blight is added into LB culture solution without selenized flour material, and the mixture is placed in a shaking table at 35 ℃ and 150r/min for shaking culture for 24 h. After a predetermined time, the cells were diluted to an appropriate ratio by a 10-fold dilution method in each of the cell cultures cultured by a pipette. Each four replicates were placed in a 28 ℃ incubator and the colonies were counted after 36h incubation. The number of colonies was 209 (four groups averaged) (Xoo growth as shown in FIG. 3).
(2) The antibacterial effect determines the inhibition degree of bacteria, and the calculation formula of the antibacterial rate is as follows:
Bacterial Inhibition％＝[(209-18)/209]×100％＝91.39％。
example 2
Blank experiment
The selenium-containing flour was prepared by mixing the same amount of sodium selenide solution with flour without yeast fermentation and then by the subsequent steps described in example 1, and the bacteriostatic ratio was only 23.1% and was lower than 91.39% of the above experiment under the same conditions. Indicating that the fermentation process is necessary, the antibacterial activity of the selenium can be obviously improved.
Example 3
Stability test:
(1) antibacterial activity was measured according to the method described in example 1 using the selenized flour antibacterial material prepared in example 1, which was hermetically stored for 3 months under conventional conditions, and the bacteriostatic rate was 86.96%. There was no significant drop.
(2) The biological activity of the selenized flour antimicrobial material prepared in example 1, which was stored for 3 months under normal conditions (unsealed, but with a dust cap attached to the mouth of the jar, and moisture dried before use), was measured as described in example 1, and the inhibition rate was 86.34%. There was no significant drop.
The experiment shows that the selenized flour material prepared by the invention has better stability.
Example 4
Other conditions were the same as in example 1, except that the concentration of Na was varied 2 Aqueous Se solution was kneaded to prepare selenized flour material and its performance was evaluated, with the results shown in table 1:
TABLE 1 Na in different concentrations 2 Evaluation of Xoo resistance of aqueous Se solution and surface
As can be seen from the above, the best embodiment is Na 2 The concentration of the Se aqueous solution is 6mg/mL, and the selenium utilization rate of the selenized flour antibacterial material prepared under the concentration is highest. The selenium content in the selenized flour antibacterial material is low, so that the antibacterial activity is reduced.
Example 5
Other conditions were the same as in example 1, selenized flour material was prepared according to the mass ratio of different yeast powders to flour, and its performance was evaluated, the results of which are shown in table 2:
TABLE 2 evaluation of bioactivity of selenized flour materials prepared from different yeast powder to flour mass ratios
From the above, the best effect is obtained when the yeast powder and the flour are used in a mass ratio of 1: 100. Under the proportion, the flour can be fully fermented, the effect of obviously improving the yeast dosage is not achieved by further increasing the yeast dosage, and selenium species are decomposed and lost due to the fact that a large amount of acidic substances are generated after fermentation.
Example 6
Other conditions were the same as in example 1, as Na 2 Selenized flour materials were prepared with different ratios of Se aqueous solution to flour and their performance was evaluated with the results shown in table 3:
TABLE 3 Na 2 Different proportions of Se aqueous solution and flour have antibacterial property on selenized flour
The above results demonstrate that the protocol of example 1, even Na, is used 2 The ratio of the Se aqueous solution to the flour is 1:1.5, and the effect is optimal. If the flour consumption is too low, the dough is too thin; if the flour is used in too high an amount, the dough becomes too hard. Dough is kneaded in a ratio of 1:1.5, so that the dough has elasticity and extensibility, and fermentation and drying are facilitated.
Example 7
Other conditions selenized flour materials were prepared and evaluated as in example 1 at different fermentation temperatures, with the results shown in table 4:
TABLE 4 evaluation of biological Activity of selenized flour materials prepared at different fermentation temperatures
The above results show that the solution of example 1, i.e. a fermentation temperature of 30 ℃ gives the best results. Too high a temperature generates too much acid species, which will lead to decomposition of selenium species. If the temperature is too low, the fermentation cannot be performed sufficiently, and the antibacterial performance is poor.
Example 8
Other conditions selenized flour material was prepared and evaluated for its performance at different fermentation times as in example 1, with the results shown in table 5:
TABLE 5 evaluation of biological Activity of selenated flour materials prepared at different fermentation times
The results show that the scheme of the embodiment 1, namely the fermentation for 5 hours has the best effect, so that the dough is fully expanded, the drying is convenient, and the resources are saved. Too long fermentation time produces too much acidic material, which will lead to decomposition of selenium species. Short fermentation time, insufficient fermentation time, and poor antibacterial effect.
The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the invention in any way, and any person skilled in the art can make any simple modification, equivalent replacement, and improvement on the above embodiment without departing from the technical spirit of the present invention, and still fall within the protection scope of the technical solution of the present invention.
Claims (8)
1. The preparation method of the selenized flour antibacterial material is characterized by mixing yeast and flour in a mass ratio of 1: 50-200, and adding Na with the concentration of 3-8 mg/mL 2 Kneading Se aqueous solution and flour, Na 2 The mass ratio of the Se aqueous solution to the flour is 1: 1-2, so that elastic and extensible wet dough is formed; fermenting for 2-8 hours at 20-40 ℃ and then drying; and crushing to obtain the selenized flour antibacterial material.
2. The method of claim 1, wherein the ratio of yeast mass to flour mass is 1: 100.
3. The method of claim 1, wherein Na 2 The mass ratio of the Se aqueous solution to the flour is 1: 1.5.
4. The method of claim 1, wherein Na 2 The concentration of the Se aqueous solution is 6 mg/mL.
5. The method of claim 1, wherein the fermentation temperature is 30 ℃.
6. The method of claim 1, wherein the fermentation time is 5 hours.
7. An antibacterial selenized flour material prepared by the method as claimed in any one of claims 1 to 6.
8. Use of a selenized flour antimicrobial material prepared by the method of any one of claims 1-6 for inhibiting rice bacterial blight.
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| CN202210580535.5A CN114794146B (en) | 2022-05-26 | 2022-05-26 | Selenized flour antibacterial material and preparation method and application thereof |
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| Publication Number | Publication Date |
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| CN114794146A true CN114794146A (en) | 2022-07-29 |
| CN114794146B CN114794146B (en) | 2024-04-16 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20170311612A1 (en) * | 2017-07-17 | 2017-11-02 | Insectergy, Llc | Insect production systems and methods |
| CN111512912A (en) * | 2020-05-29 | 2020-08-11 | 海南广陵高科实业有限公司 | Cultivation method for reducing incidence of bacterial leaf blight of rice |
| CN113163766A (en) * | 2018-11-02 | 2021-07-23 | 日本农药株式会社 | Pest control agent composition and method of use thereof |
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- 2022-05-26 CN CN202210580535.5A patent/CN114794146B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20170311612A1 (en) * | 2017-07-17 | 2017-11-02 | Insectergy, Llc | Insect production systems and methods |
| CN113163766A (en) * | 2018-11-02 | 2021-07-23 | 日本农药株式会社 | Pest control agent composition and method of use thereof |
| CN111512912A (en) * | 2020-05-29 | 2020-08-11 | 海南广陵高科实业有限公司 | Cultivation method for reducing incidence of bacterial leaf blight of rice |
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