Development Of Flos Sophorae Product Fermented By Aspergillus Niger For Reducing Uric Acid

Hyperuricemia is a common disease with abnormal accumulation of uric acid in human body, which could result in the Gout. Recently, the incidence of Gout and hyperuricemia increase year by year in the wordwide. Therefore, it is significant to strengthen the research and development of the functionnail food and anti-gout drug.Xanthine oxidase is situated at the end of a catabolic sequence of purine nucleotide, which is the key enzyme of Uric Acid. The level of uric acid can be reduced by inhibiting the activity of XO. According to clinical practice, flavonoids are quite effective for the treatment of gout-associated disorder. Rutin which is rich in Flos Sophorae could be transformed to Quercetin by Aspergillus niger. Therefore, Flos Sophorae is thought of valuable source for remedy of gout and hyperuricemia.In this paper, M8 was selected from Aspergillus niger strains in laboratory. The influence of several kinds of environmental factors on the production of Quercetin was studied. The effects of fermentation on inhibiting activity of XO and reducing the SUA were researched. Compare the different of flavor substances between the productions of Flos Sophorae and fermentation. Besides, the formula based on the hardness and mouldability of production was reasearched.Taking the production of Quercetin as the index, M8 was selected as the fermention strain. Single factor experiment and response surface experiment were implemented to attain optimum fermentation conditions:the saline solution was 22 mL; seed liquor was 4 mL(numbers of spores was 1.0×107/mL); the temperature was 31℃; the fermention time was 7.5 d; and the revolution was 180 r/min. The content of Quercetin was changed from 3.28 mg/g to 39.23 mg/g, which was 11.96 times of unfermented Flos Sophorae.In the vivo tests, the fermention products had inhibitory action on the XO activity and the effect of it increased with the concentration. In the vitro tests, the inhibition ratio of XO were 31.32% and 29.96% by the high dose group (400 mg/kg) and low dose group (200 mg/kg) of fermention products. In addition, both the high dose group and low dose group of fermention products could reduce the levels of uric acid of hyperuricemia model mice, which were reduced 31.24% and 29.95%. Compared with the model group, there were remarkable differences(P<0.05). The results of BUN% SCr and the kidney sections showed that the fermention products could reduce the the damage coursed by Potassiun Oxonate.Compared with the unfermented Flos Sophorae, after being fermented by Aspergillus niger, the quantity of flavor substances of Flos Sophorae were increased and the flavor of Flos Sophorae fermention was better. The result of acute toxicologic experimentation showed that the fermention of Flos Sophorae was safe to the mice.Taking the hardness and mouldability as the index, the best formula was confirmed: fermention:pregelatinized starch:dextrin was 2:3:1. The optimum parameters for tablet press were pressure 10 kn, rotate speed 1000 r/min, filled thickness 8 mm.