Preparation Enriching Iorn Beer With Compound Mutagenesis And Preliminary Study On The Active Ingredient Of Yak Horn Peptide

Iron is not only one of the greatest demands of essential trace elements, but also theeasiest one to lead to metabolism imbalance. There are more and more countries around theworld starting to realize the importance of the minor element beer development, but for ourcountry, the varieties of the beer is still very simple and development of the high quality beeris no market. In this study, we use Saccharomyces cerevisiae which was mutagenized to getorganism iron element, then the organism element was add to obtain enriching iron heath beer.According to “Compendium of Compendium of Material Medicarecord”, the horn, soursalty flavor, cooling, nontoxicity; indication, convulsive epilepsy, toxic heat, various blooddisease and clearing away heart-fire, relieve fever, sedation and convulsion. As preciousTibetan material medical applying for treatment of the fever and antipasti in the Tibetan areas,the yak horn have not been study about its material basis.In here, the yak horn was applied tofind a new proteins peptide drugs of antipyretic analgesic. The main contents as follow,1．DES-UV-^γC_o60compound mutagenesis of high-iron strainThe original strain Saccharomyces cerevisiae from biochemical laboratory in our schoolwas treated with composite DES-UV-^γC_o60mutagenesis, then the mutagenesis of the originalstrain was screened by plate, finally, the stable and higher performance of converting andenriching iron strains was obtained.2．Using the iron and Vc for fed-batch culture and studying on fermentation conditionsIn order to prevent the Fe₂SO₄oxidation we take measures to add Vc in this experiment.The best inoculum size, fermentation temperature, pH and other fermentation parameters oncell growth were disused in here. Finally, the best fed-batch process is the antioxidants adding10%one times, Fe₂SO₄adding in step by step; moreover, the optimal fermentation conditionsis10%of the inoculums size, pH5.5and fermentation temperature is30℃.3．Inorganic iron beerThe microbe was collected by centrifugation from fermentation and the organism ironwas produced with the repeated freez-thaw method. In the end, the organic iron beer wasobtained with adding the said organic iron. The stability of iron beer was tested the result, andthe result show that the iron beer can’t appear precipitation and no iron smell in the longstorage; in the end, we get iron of beer succssfuly with organic iron content of3mg/L which is consistent with drinking standards of beer.4. The yak horn from the northwest was shattered as a row material and was used to preparateheat extraction. Depending on fever model with subcutaneous injection yeast, hot plateevaluation of the analgesic activity and acetic acid twisting, the result showed that crudeextract of the yak horn peptide have the pain threshold more than50%analgesic activity. Hotplate activity of dialysis sample confirmed that active component of possible yak peptid wasbiological macromolecules.5. Many separation method containing the acid-base extraction, salting out step-by-step,non-denaturing electrophoresis, membrane separation, and gel filtration （S-300）, ion exchangechromatography （DEAE） were investigated for separation interesting peptide, and the activityof the collecting segregation was estimated. In the end, the yak horn peptide was confirmedless than30kd, and preliminary separation program was formulated. All result would providetechnical information for further study.