LU505284B1

LU505284B1 - A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains.

Info

Publication number: LU505284B1
Application number: LU505284A
Authority: LU
Inventors: Yanan Li; Gong Chang; Chunping Meng
Original assignee: Zhengzhou Phaclon Biotechnology Co Ltd
Priority date: 2023-10-16
Filing date: 2023-10-16
Publication date: 2024-04-16

Abstract

This invention belongs to the field of feedstock preparation technology and specifically relates to a process for producing cyclic adenosine monophosphate (cAMP) by fermenting red dates with a mixture of multiple strains. The preparation process includes the following steps: (1) Mixing the substrate, which includes red dates, soybean meal, bran, rice husk powder, and Astragalus, in a constant-temperature reactor until a uniform mixture is obtained. (2) Inoculating the substrate with a mixed bacterial solution while stirring, with the temperature maintained between 25°C and 35°C. The mixed bacterial solution consists of Butyricicoccus pullicaecorum, Lactobacillus plantarum, and Bradyrhizobium probiotics. (3) Fermenting the inoculated substrate in a sealed environment to obtain fermentation raw material, with the fermentation temperature ranging from 35°C to 38°C. (4) Drying the fermentation raw material to obtain fermented red dates. This preparation process can increase the content of adenylyl cyclase through intracellular reactions, thereby further increasing the cAMP content.

Description

DESCRIPTION LU505284

A PROCESS FOR PRODUCING CYCLIC ADENOSINE MONOPHOSPHATE

(CAMP) BY FERMENTING RED DATES WITH A MIXTURE OF MULTIPLE STRAINS.

TECHNICAL FIELD

This invention falls within the field of feedstock preparation technology and specifically relates to a process for producing cyclic adenosine monophosphate (CAMP) by fermenting red dates with a mixture of multiple strains.

BACKGROUND

Red dates are rich in vitamin C and vitamin P. Apart from being consumed fresh, they are often used to make various preserved and candied products such as honeyed dates, red date paste, smoked dates, black dates, date wine, and candied dates. They can also be processed into date puree, date powder, date wine, and date vinegar, serving as raw materials in the food industry. Red dates have extremely high nutritional value, embody traditional characteristics, and offer various nutritional and health benefits. They can be used both as food and in medicinal applications, with extensive research conducted in both the food and pharmaceutical sectors. Additionally, red dates contain a variety of active components, including date polysaccharides, date polyphenols, cyclic nucleotides, triterpenoids, total flavonoids, organic acids, fatty acids, minerals, as well as vitamins and amino acids. cAMP, which stands for cyclic adenosine monophosphate, was first proposed by

E.W. Sutherland in 1965 and is often referred to as the "second messenger." He believed that various nitrogen-containing hormones (proteins, peptides, and amino acid derivatives) in the human body exert their effects through the intracellular molecule cyclic adenosine monophosphate (CAMP).

The term "second messenger" refers to small non-protein molecules produced/505284 within cells that, by varying their concentrations (either increasing or decreasing), respond to extracellular signals and bind to cell surface receptors. They regulate the activities of intracellular enzymes and non-enzyme proteins, thus playing a role in carrying and amplifying signals within cellular signal transduction pathways.

Red dates can be consumed both raw and cooked. However, eating raw red dates can stimulate gastric acid secretion, which may not be suitable for individuals with weak digestive systems. On the other hand, consuming cooked red dates not only aids digestion but can also increase the content of the second messenger CAMP when the steaming or cooking time is kept within 20 minutes. This can be beneficial for iron absorption and is especially advantageous for those with weaker digestive systems.

However, excessive cooking time can lead to a decrease in the cAMP content, and prolonged steaming can also lead to a loss of vitamins, particularly vitamin C.

Furthermore, red date products can also be used in animal feed. During the deep processing of red dates, a significant amount of substandard red dates is discarded.

Additionally, there are many naturally fallen red dates in red date cultivation areas, most of which are wasted, leading to resource wastage. Given the significant nutritional and health benefits of red dates, recent years have seen a growing body of research on the use of substandard red dates in animal feed. Using substandard red dates as animal feed not only transforms waste into valuable resources but also benefits animal health, enhances animal immunity, and improves the quality of animal products. The application of substandard red dates as animal feed can alleviate the shortage of feed resources in

China and has profound economic, social, and ecological significance. Consequently, substandard red dates are increasingly being developed and used in the feed industry for pigs, chickens, cattle, and sheep.

Therefore, it is necessary to develop a production process for red date products that can be rich in cyclic adenosine monophosphate (CAMP).

SUMMARY LU505284

To address the aforementioned issues, this invention provides a preparation process for increasing cyclic adenosine monophosphate (CAMP) in red date products through multi-strain fermentation. This process involves using a combination of strains to ferment, thereby increasing the cAMP content in red date products. The preparation process is simple, energy-efficient, and results in environmentally friendly and safe red date products (fermented red date products).

To achieve the above objectives, this invention can employ the following technical solution:

On one hand, this invention provides a multi-strain fermentation process to increase cAMP in red dates, which includes: 1. Mixing the substrate, comprising red dates, soybean meal, wheat bran, rice husk powder, and Astragalus, in a constant-temperature reactor until a uniform mixture is obtained. 2. Inoculating the substrate with a complex microbial solution while stirring, with the complex microbial solution consisting of Clostridium butyricum, Lactobacillus plantarum, and probiotic yeast. 3. Closed fermentation of the inoculated substrate to obtain fermentation raw materials, with the fermentation temperature maintained at 35°C-38°C. 4. Drying the fermentation raw materials to obtain the fermented red date product.

Preferably, in the above-mentioned step (1), substrates are calculated by weight percentage, with the weight percentage of red dates being 275%.

Preferably, in the above-mentioned step (1), substrates are calculated by weight percentage, including 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus.

Preferably, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1.

Preferably, in the above-mentioned step (2), in the composite bacterial solution, tHé/505284 weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, and the fermentation time in the above-mentioned step (3) is 7-9 days.

Preferably, in the above-mentioned step (4), drying can include drying by flash evaporation with a drying temperature of 80°C-100°C.

Preferably, in the above-mentioned step (4), drying is done by flash evaporation with a drying temperature of 80°C-100°C and a drying time of 1-2 minutes.

Furthermore, the present invention provides a red date fermentation product prepared by the above-mentioned multi-strain fermentation process to increase adenosine triphosphate in red dates.

Additionally, the present invention provides an application of the above-mentioned red date fermentation product in the preparation of animal feed.

The beneficial effects of the present invention include at least the following: 1. The raw materials for the red date fermentation product provided by this invention, such as red dates, are of medicinal and food-grade quality and are fermented using strains, making it a green and safe process. 2. The preparation method of the red date fermentation product provided by this invention utilizes agricultural by-products from domestic dried fruit factories, allowing for location-specific design of solid-state fermentation processes. This method requires low investment, low energy consumption, has a high conversion rate of nutrients during fermentation, short drying time, minimal loss of enzymatic activity substances, and results in a product with excellent color, aroma, and taste. 3. The entire process of preparing the red date fermentation product provided by this invention generates no wastewater or waste materials, ensuring minimal waste. In the first step, mixing can be done under the spray of liquid bacterial culture, in a closed and dust-free environment. During the second step of packaging, an automatic packaging machine with dust-catching facilities can be used, preventing dust dispersion. 4. The preparation method of the red date fermentation product provided by this invention only requires electricity in three instances: constant temperature mixing tank

(for a short duration of 20 minutes), flash evaporation, and automatic packagirig/505284 machine, all of which have low power requirements. Additionally, fermentation can be conducted using a steam-based method, reducing electricity consumption and promoting green, energy-efficient, and safe practices. 5. It effectively preserves or increases the content of adenosine triphosphate in red dates' clear juice before fermentation. It also results in a higher content of vitamin C, forming a product rich in organic acids, vitamins, minerals, copper, and other components. This product combines the nutritional and health benefits of red dates and vinegar, offering a unique taste and high nutritional value. 6. The preparation method of the red date fermentation product provided by this invention can increase the content of adenylyl cyclase enzyme through intracellular reactions, thereby further increasing the cAMP (cyclic adenosine monophosphate) content. 7. When the red date fermentation product provided by this invention is used in animal feed, it has advantages such as good palatability for animals and reliable efficacy, among other benefits.

DETAILED DESCRIPTION OF THE INVENTION

The embodiments are given to better illustrate the invention, but the content of the invention is not limited to the embodiments. Therefore, it is still within the scope of protection of the present invention for those skilled in the art to make non-essential improvements and adjustments to the embodiment according to the above summary.

The terminology used herein is only used to describe specific embodiments and is not intended to limit the present disclosure. Expressions in the singular include expressions in the plural unless the context clearly differs. As used herein, it should be understood that terms such as "comprising", "having" and "comprising" are intended to indicate the presence of features, numbers, operations, components, parts, elements, materials or combinations. Terms of the present invention are disclosed in the specification, and it is not intended to exclude the possibility that one or more other features, numbers,

operations, components, parts, elements, materials or combinations thereof may exist 66505284 may be added. As used herein, "/"can be interpreted as "and" or "as the case may be.

This is a description of an example embodiment of the invention for a multi-strain fermentation process to increase adenosine triphosphate in red dates:

Mix the substrates in a constant temperature reactor until a uniform mixture is obtained. The substrates include red dates, soybean meal, bran, rice husk powder, and astragalus.

Inoculate the mixture with a composite bacterial solution while stirring at a temperature between 25°C and 35°C. The composite bacterial solution consists of

Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics.

Ferment the inoculated substrate in a sealed environment to obtain fermentation raw material. The fermentation temperature is maintained between 35°C and 38°C.

Dry the fermentation raw material to obtain red date fermentation product.

It's important to note that the constant temperature reactor mentioned above is a known device in this field, and steps (1), (2), and (3) can all be completed within this container. Additionally, in step (2), the temperature for inoculating the substrate can be set at 28°C, 30°C, 32°C, or 34°C, while in step (3), the fermentation temperature is adjusted to the temperature suitable for the growth of the fermentation strains, which can be 39°C, 40°C, or 41°C.

In some specific embodiments, in the above-mentioned step (1), when calculating substrates by weight percentage, the weight percentage of red dates can be 275%. It's worth noting that fermenting a mixture of red dates with soybean meal, bran, rice husk powder, and astragalus can enhance the flavor of the red date fermentation product.

When used in animal feed, it can also improve the palatability for animals. To ensure an adequate content of adenosine triphosphate, it is preferable that the weight percentage of red dates is 275%, for example, 280%, 285%, 290%, or 295%.

In some specific embodiments, in the above-mentioned step (1), when calculating substrates by weight percentage, the preferred composition can include 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus.

It should be noted that the choice of different raw materials in preparing the red daté/505284 fermentation product can lead to variations in color, aroma, taste, and nutritional elements. The preferred composition of 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus results in a red date fermentation product with a well-rounded flavor, rich nutritional elements, and appealing characteristics.

In some specific embodiments, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1. It's important to note that the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics can affect the fermentation process. In this invention, the preferred weight ratio of 1:1:1 for Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics results in the best fermentation outcome.

In some specific embodiments, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, and simultaneously in the above-mentioned step (3), the fermentation time is 7-9 days. It's worth noting that the fermentation time is also a crucial factor affecting the fermentation product's quality. When the weight ratio of

Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, the optimal fermentation time is 7-9 days, which allows for the production of a high-quality fermentation product in a relatively short period.

In some specific embodiments, in the above-mentioned step (4), drying can include using a flash evaporation method with a drying temperature between 80°C and 100°C. It should be mentioned that various drying methods are known in the field, such as vacuum drying and flash evaporation. In this invention, flash evaporation is preferred, and the drying temperature can be set at 75°C, 85°C, 90°C, or 95°C, among other options.

In some specific embodiments: in the above-mentioned step (4), drying 14505284 conducted using the flash evaporation method with a drying temperature ranging from 80°C to 100°C, and the drying time is set at 1-2 minutes. It's important to note that the drying time, when coupled with the drying temperature of 80°C to 100°C, can impact the quality of the fermentation product. The preferred drying duration is 1-2 minutes under these conditions.

In another embodiment of the invention, the multi-strain fermentation process for increasing adenosine triphosphate in red dates results in the preparation of red date fermentation product.

Furthermore, another embodiment of the invention provides an application of the aforementioned red date fermentation product in the preparation of animal feed.

To better understand the invention, the following specific embodiments further elucidate its content. However, it's important to note that the content of the invention is not limited to the embodiments provided.

In the embodiments given, Butyric acid-producing bacteria, Plant lactobacillus, and

Brady yeast probiotics were purchased from Shanghai Jiaguan Biotechnology Co., Ltd. 1. The red dates were crushed into granules. 2. The raw materials were weighed according to the weight percentages: 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus. 3. The substrates were transferred to a constant temperature mixing tank and thoroughly mixed to ensure even distribution of nutrients. The bacterial culture was propagated in a bacterial culture tank for 24 hours, then transferred to a mixing tank.

After 15 minutes, the prepared bacterial culture solution (containing Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics cultured in the bacterial culture tank, along with nutritional substrates such as brown sugar, added at a rate of 3 pounds of brown sugar per 100 pounds of water) was sprayed while stirring.

The bacterial culture solution was diluted with pure water at a ratio of 1:100, and the mixture was allowed to propagate for another 24 hours, resulting in a "bacterial culture solution."

The well-propagated "bacterial culture solution" was then added to the mixing tar#/505284 and diluted with water to achieve a 50% concentration before spraying. Throughout the stirring process, the temperature inside the constant temperature tank was maintained at around 30°C. The bacterial culture was prepared by mixing Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics in a weight ratio of 1:1:1. 4. The inoculated substrate, which had been inoculated with bacterial cultures (Butyric acid-producing bacteria propagated to a concentration of 60-70 million/ml, Plant lactobacillus at 2x10%8/mI, and Brady yeast probiotics at 50-60 million/ml), was thoroughly mixed for 20 minutes and compressed into baskets, with each basket containing 1 ton. These baskets were then sent to a sealed fermentation chamber, where the temperature was maintained at around 40°C, and fermentation continued for 7-9 days. 5. The well-fermented raw material was transferred to a flash evaporation drying device, where the furnace temperature was maintained at 80°C-100°C. After 1-2 minutes of drying and passing through a 40-mesh sieve, the final red date fermentation product was obtained. 6. The well-fermented red date fermentation product was sent to an automatic packaging machine, resulting in 20 kg bags. 7. After passing quality inspection and testing, the packaged red date fermentation product was stored in the finished product warehouse.

It's important to note that the above embodiments are provided for the purpose of explaining the technical solution of the present invention and are not intended to limit it.

Although reference has been made to preferred embodiments for a detailed explanation of the invention, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solution of the present invention without departing from the spirit and scope of the invention, all of which should be encompassed within the scope of the claims of the present invention.

Claims

CLAIMS LU505284

1. À preparation process for increasing cyclic adenosine monophosphate (CAMP) in red dates through multi-strain fermentation, characterized by comprising: (1) stirring the substrate in a constant-temperature reactor until a uniform mixture is obtained, wherein the substrate includes red dates, soybean meal, bran, rice husk powder, and Astragalus; (2) inoculating the mixture with a mixed bacterial solution while stirring at a temperature between 25°C and 35°C to obtain an inoculated substrate, wherein the mixed bacterial solution consists of Butyricicoccus pullicaecorum, Lactobacillus plantarum, and Bradyrhizobium probiotics; (3) fermenting the inoculated substrate in a sealed environment to obtain fermentation raw material, with a fermentation temperature ranging from 35°C to 38°C; (4) drying the fermentation raw material to obtain fermented red dates.

2. The preparation process for fermented red dates according to claim 1, characterized in that, in step (1), the substrate, calculated by weight percentage, has a weight percentage of red dates greater than or equal to 75%.

3. The preparation process for fermented red dates according to claim 2, characterized in that, in step (1), the substrate, calculated by weight percentage, comprises 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% Astragalus.

4. The preparation process for fermented red dates according to any one of claims 1 to 3, characterized in that, in step (2), the weight ratio of Butyricicoccus pullicaecorum, Lactobacillus plantarum, and Bradyrhizobium probiotics in the mixed bacterial solution is 1:11.

5. The preparation process for fermented red dates according to claim 4, characterized in that, in step (3), the fermentation time is 7-9 days.

6. The preparation process for fermented red dates according to claim 1, 2, 3, or 5V505284 characterized in that, in step (4), drying includes: drying by flash evaporation at a temperature of 80°C to 100°C.

7. The preparation process for fermented red dates according to claim 6, characterized in that the drying time is 1-2 minutes.

8. Fermented red dates prepared according to any one of claims 1 to 7.

9. The use of the fermented red dates according to claim 8 in the preparation of animal feed.

REVENDICATIONS

1. Procédé de préparation pour augmenter l'adénosine monophosphate cyclique (AMPc) dans les dattes rouges par fermentation multi-souches, caractérisé en ce qu'il comprend : (1) l'agitation du substrat dans un réacteur à température constante jusqu'à l'obtention d'un mélange uniforme, dans lequel le substrat comprend du rouge dattes, farine de soja, son, poudre de balle de riz et astragale ; (2) inoculer le mélange avec une solution bactérienne mixte tout en l'agitant à une température comprise entre 25 °C et 35 °C pour obtenir un substrat inoculé, la solution bactérienne mixte étant constituée de probiotiques Butyricicoccus pullicaecorum, Lactobacillus plantarum et Bradyrhizobium ; (3) fermenter le substrat inoculé dans un environnement scellé pour obtenir une matière première de fermentation, avec une température de fermentation allant de 35°C à 38°C ; (4) séchage de la matière première de fermentation pour obtenir des dattes rouges fermentées.

2. Procédé de préparation de dattes rouges fermentées selon la revendication 1, caractérisé en ce que, à l'étape (1), le substrat, calculé en pourcentage pondéral, présente un pourcentage pondéral de dattes rouges supérieur ou égal à 75 %.

3. Procédé de préparation de dattes rouges fermentées selon la revendication 2, caractérisé en ce que, à l'étape (1), le substrat, calculé en pourcentage pondéral, comprend 75% de dattes rouges, 10% de tourteau de soja, 5% de son, 5% de riz. poudre de cosse et 5% d'astragale.

4. Procédé de préparation de dattes rouges fermentées selon l'une quelconque des revendications 1 à 3, caractérisé en ce que, à l'étape (2), le rapport pondéral des probiotiques Butyricicoccus pullicaecorum, Lactobacillus plantarum et Bradyrhizobium dans la solution bactérienne mixte est de 1: 1:1.

5. Procédé de préparation de dattes rouges fermentées selon la revendication ÉU505284 caractérisé en ce que, à l'étape (3), la durée de fermentation est de 7 à 9 jours.

6. Procédé de préparation de dattes rouges fermentées selon la revendication 1, 2, 3 ou 5, caractérisé en ce que, à l'étape (4), le séchage comprend : un séchage par évaporation flash à une température de 80°C à 100°C.

7. Procédé de préparation de dattes rouges fermentées selon la revendication 6, caractérisé en ce que le temps de séchage est de 1 à 2 minutes.

8.Dattes rouges fermentées préparées selon l'une quelconque des revendications 1 a 7.

9. Utilisation des dattes rouges fermentées selon la revendication 8 dans la préparation d'aliments pour animaux.