Preliminary Experiment and Research on the Application and Commercialization of Microalgae Lectin Instead of Preservatives

Resumen

In this study, two glycophilic proteins with different properties, which were screened, isolated and purified from marine microalgae Synechococcus sp. and Ankistrodesmus sp. lectins, were selected as agglutinins, and their bacteriostatic efficacy was studied to be more effective than preservatives. Excellent antibacterial bactericidal and anti-corruption effects Synechococcus sp. has an agglutination valence of 224 and Ankistrodesmus sp. has an agglutination valence of 225. Its agglutination valence means that the content of active ingredients contained in lectins is higher than that of other microalgae or macroalgae. Algae have only 21 to 212 agglutination valence, which is much higher. Two methods of algae cultivation and quantification have been completed by me. Technically, no one has done research on algae in the world on the bacteriostatic effect of five strains of preservatives. Moreover, I published it in a journal in 2003. That is, the microalgae has the effect of anti-Vibrio vulnificus, the antibacterial effect can prevent human death; and no one has done or mentioned that the five strains to be suppressed for antiseptic bacteria are the bacteria that cannot be detected in cosmetics: Staphylococcus aureus, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa) and P. acnes and anti-dandruff Bacillus its inhibitory effect and antibacterial effect. The diameter of the inhibition zone needs to be >=12, which means that if the antibacterial diameter of the good inhibition zone is predicted to be greater than 12.0mm, the minimum inhibitory concentration is the high value of the MIC, which means that there is a strong inhibitory effect; the results are respectively It has antibacterial effect on five kinds of bacteria. It is a pure natural low-cost antibacterial antibacterial preservative of microalgae active extract lectin without chemical synthesis. In fact, the author's new ideas are truly innovative. Including the operation of algae and bacteria and antibacterial experiments; the establishment of its SOP is in line with the technical preliminary experimental research. It has also been evaluated that there is currently no commercially available lectin such functional specification at home and abroad. This is our newly developed product to be used instead of preservatives. We intend to use the size of the inhibition zone as the functional specification. The larger the inhibition zone, the greater the antibacterial function. Concentrations of 0.1 to 2 % are added. Using low-temperature ultrasonic extraction can break the cell wall and release a large amount of effective active substances. It also simulates the mechanism principle of bacteriostatic preservatives. It destroys the cell wall function of bacteria; it actually has the future of winning and is an international commodity with application value and low price.