Transformation of baicalin and wogonoside through liquid fermentation with Bacillus natto.
- Author:
Hou-ning LONG
;
Shuo ZHANG
;
Lei YAO
;
Min ZHANG
;
Peng-jiao WANG
;
Xiao-xia MENG
;
Xiu GAO
;
Rong-ping ZHANG
- Publication Type:Journal Article
- MeSH:
Bacillus subtilis;
metabolism;
Biotransformation;
Fermentation;
Flavanones;
metabolism;
Flavonoids;
metabolism;
Glucosides;
metabolism;
Soy Foods;
microbiology
- From:
China Journal of Chinese Materia Medica
2015;40(23):4623-4628
- CountryChina
- Language:Chinese
-
Abstract:
This experiment aimed to explore and research the process of preparing baicalein and wogonin through liquid fermentation with Bacillus natto. Active enzymes of produced by B. natto was used for the biological transformation of baclin and wogonoside, in order to increase the content of the haicalein and wogonin in the scutellaria. With the content of the baicalein and wogonin as evaluating indexes, the effects of carbon source, nitrogen source, the types and suitable concentration of inorganic salt, medium pH, granularities of medical materials, liquid volume in flask, shaking speed, liquid-to-solid ratio, fermentation time on the fermentation process were studied. The optimal process conditions for liquid fermentation of scutellaria were 1.0% of peptone, 0.05% of NaCl, pH at 6, the granularities of medical materials of the scutellaria screened through 40-mesh sifter, 33% of liquid, shaker incubator speed at 200 r x min(-1), liquid-to-solid ratio of 5:1, temperature at 37 degrees C, fermentation for 6 days, baclin's conversion rate at 97.6% and wogonoside's conversion rate at 97% in the scutellaria. According to the verification test, the process was stable and feasible, and could provide data reference for the industrial production.
