Method of fixating and stabilizing nitric oxide metabolites through fermentation of nitrogen-containing natural substance
A method of fixating and stabilizing nitric oxide metabolites within fermented natural substance according to an embodiment of the present disclosure includes adding a fermentative strain to nitrogen-containing natural substance and carrying out fermentation. The fermentation efficiency is maximized by optimizing the fermentation conditions so that the productivity of nitric oxide metabolites is significantly improved. Thus, eating a fermented natural substance in which nitric oxide metabolites are fixated and stabilized by the method of the present invention would be helpful for maintaining the homeostasis of human body, in which nitric oxide synthase is either absent or insufficient, based on vasodilation and activation of a neurotransmitter and immune function as medical efficacy of nitric oxide.
1 . A method of fixating and stabilizing nitric oxide metabolites within fermented natural substance, the method comprising:
adding a fermentative strain to nitrogen-containing natural substance and carrying out fermentation by a batch fermentation process,
wherein the nitrogen-containing natural substance is at least one selected from the group consisting of lettuce, Sedum sarmentosum , spinach, blueberry, dandelion, pomegranate, cabbage, garlic, Morinda citrifolia , onion, soybean, bean sprout, mulberry leaf, Momordica charantia, Rubus coreanus, Houttuynia cortada, aronia, Humulus japonicus, Coptis chinensis , hijiki, hooker chive, mushrooms, calamus, wild spinach (Seomcho), Chinese cabbage, kelp, apple, mugwort, orange, salmon testis, abalone shell, shellfish shell, cricket, silkworm, Rehmannia glutinosa , and Shipjeondaebo-tang,
wherein the fermentation is carried out at a temperature in a range of 18 to 30° C. and a dissolved oxygen level in a range of 0.03 to 0.1 mg/L, and a chemical oxygen demand is 200 to 700 mg/L at an fermentation end point; and
the fermentative strain is a strain belonging to Bacillus sp., Bifidobacterium sp., Enterococcus sp., or Lactobacillus sp.
2 . The method of claim 1 , wherein the fermentative strain is at least one selected from the group consisting of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus natto, B. licheniformis, Bifidobacterium bifidum, Bifidobacterium infantis, B. longum, Enterococcus faecium, E. faecalis, Lactobacillus acidopilus, L. alimentarius, L. bulgaricus, L. casei, L. curvatus, L. delbrukii, L. johnsonii, L. farciminus, L. gasseri, L. helveticus, L. rhamnosus, L. reuteri , and L. sakei.
3 . The method of claim 1 , wherein the fermentation is carried out at 30° C. and a dissolved oxygen level of 0.04 mg/L, and a chemical oxygen demand is 450 to 700 mg/L at an fermentation end point.
4 . The method of claim 1 , wherein the nitrogen-containing natural substance is lettuce.
5 . The method of claim 1 , wherein the nitrogen-containing natural substance is bean sprout; and
the fermentation is carried out at the following conditions:
fermentation temperature of 30° C.;
dissolved oxygen level of 0.04 mg/L; and
chemical oxygen demand is 350 to 450 mg/L at an fermentation end point.
6 . The method of claim 1 , wherein the fermentative strain is Bacillus subtilis deposited in the Korea Research Institute of Bioscience and Biotechnology under the Access number of KCTC 12501BP.
7 . The method of claim 6 , wherein the nitrogen-containing natural substance comprises lettuce or bean sprout.
8 . The method of claim 7 , wherein the fermentation is carried out with lettuce at the temperature of 18-30° C., the dissolved oxygen concentration of 0.03-0.1 mg/L, and the chemical oxygen demand of 450-700 mg/L at the fermentation end point.
9 . The method of claim 7 , wherein the fermentation is carried out with bean sprout at the temperature of 18-30° C., the dissolved oxygen concentration of 0.03-0.1 mg/L, and the chemical oxygen demand of 350-450 mg/L at the fermentation end point.
10 . The method of claim 1 , wherein the batch fermentation process is a single batch fermentation process.
11 . A method of producing a fermented natural substance having nitric oxide metabolites fixated and stabilized therein, the method comprising:
adding a fermentative strain to nitrogen-containing natural substance and carrying out fermentation by a batch fermentation process,
wherein the nitrogen-containing natural substance is at least one selected from the group consisting of lettuce, Sedum sarmentosum , spinach, blueberry, dandelion, pomegranate, cabbage, garlic, Morinda citrifolia , onion, soybean, bean sprout, mulberry leaf, Momordica charantia, Rubus coreanus, Houttuynia cortada, aronia, Humulus japonicus, Coptis chinensis , hijiki, hooker chive, mushrooms, calamus, wild spinach (Seomcho), Chinese cabbage, kelp, apple, mugwort, orange, salmon testis, abalone shell, shellfish shell, cricket, silkworm, Rehmannia glutinosa , and Shipjeondaebo-tang,
wherein the fermentation is carried out at a temperature in a range of 18 to 30° C. and a dissolved oxygen level in a range of 0.03 to 0.1 mg/L, and a chemical oxygen demand is 200 to 700 mg/L at an fermentation end point; and
the fermentative strain is a strain belonging to Bacillus sp., Bifidobacterium sp., Enterococcus sp., or Lactobacillus sp.
12 . The method of claim 11 , wherein the fermentation is carried out for 2 to 30 days.