Purified pyrroloquinoline quinone fortified food

Abstract

Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

What is claimed is: 
     
         1 . A method for preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product. 
     
     
         2 . The method of  claim 1 , wherein the inhibiting means includes blocking respiration of microorganisms in the food, thereby inhibiting metabolism of the microorganisms in the food product. 
     
     
         3 . The method of  claim 1 , wherein the inhibition means includes damaging genetic materials of microorganisms thereby inhibiting replication of the microorganisms in the food product. 
     
     
         4 . The method of  claim 1 , wherein the foodstuff is dairy products, fats, oils, fat emulsions, edible ices including sherbet and sorbet, fruits, vegetables, seaweeds, nuts, seeds, confectionery including hard candy, fudge, toffee, Swiss milk tablet, chocolate, kopiko, marshmallow, marzipan, divinity, pastry, chewing gum, ice cream, halvah and alfajor, cereals, cereal products derived from cereal grains, roots, tubers, pulses and legumes, bakery wares, meat and meat products including poultry and game, fish and fish products including mollusks, crustaceans and echinoderms, eggs, egg products, sweeteners including honey, salts, spices, soups, sauces, salads, protein products including soybean protein products and fermented soybean products, ready-to-eat savourie, composite foods, beverages including fruit juice, iced tea, iced coffee, cola, ginger beer, tonic water, squash, root beer, lemonade, milkshake, cappuccino, coffee, espresso, Frappe, mocha, latte, hot chocolate, hot cider, mulled cider, Glühwein, flavored teas, green tea, pearl milk tea, tea, herbal teas, roasted grain beverages, sodas or alcoholic beverages including cocktails, ale, Scotch whisky, rye beer, Rye whisky, corn beer, Bourbon whiskey, wheat beer, Wheat whisky, Korn, sake, sonti, makkoli, tuak shochu, soju, Huangjiu, Baijiu, wine, brandy, Cognac, Branntwein, Pisco, cider, apfelwein, applejack, Calvados, lambig, pear brandy, betsa-betsa, rum, cachaça, aguardiente, guaro, mescal, plum wine, slivovitz, tzuica, palinca, pomace wine, grappa, Trester, marc, zivania, mead, mead brandy, potato beer, vodka, aquavit, brännvin, akvavit, akevitt, brennivín, Poitín, Kumis or Araka. 
     
     
         5 . The method of  claim 4 , wherein the dairy product is processed from milk selected from the group consisting of cow's milk, buffalo's milk, goat's milk and sheep's milk. 
     
     
         6 . The method of  claim 4 , wherein the dairy product is selected from the group consisting of butter, cream, cottage cheese, yogurt, kefir, mozzarella cheese, fresh cheese, ripe cheese and parmesan cheese. 
     
     
         7 . The method of  claim 6 , wherein the dairy product is milk, milk powder or infant formula milk powder. 
     
     
         8 . The method of  claim 1 , wherein the purified PQQ or a compound containing effective amount of purified PQQ derivatives is soluble and blended in the food product. 
     
     
         9 . The method of  claim 1 , wherein the purified PQQ or a compound containing effective amount of purified PQQ derivatives has a concentration from 0.001 mg/L to 10,000 mg/L. 
     
     
         10 . The method of  claim 1 , wherein the purified PQQ or a compound containing effective amount of purified PQQ derivatives has a concentration from 0.1 mg/L to 100 mg/L. 
     
     
         11 . The method of  claim 1 , wherein the microorganism is spoilage and pathogenic bacteria, fungi, yeast and  E. coli.    
     
     
         12 . A processed food product comprising: a food portion fortified with an effective amount of purified PQQ or a compound containing effective amount of purified PQQ derivatives for preserving the food portion. 
     
     
         13 . The food product of  claim 12 , wherein said food portion is milk, milk powder or infant formula milk powder. 
     
     
         14 . The food product of  claim 12 , wherein said purified PQQ or a compound containing effective amount of purified PQQ derivatives has a concentration from 0.000 1 mg/L to 100 mg/L. 
     
     
         15 . A method of preparing purified PQQ comprising the steps:
 cultivating a strain of bacteria selected from the group consisting of  Hyphomicrobium  strains, methylophage thalassica strain and  thiobacillus  strain in a culture medium, inducing bacteria mutation until a lethal rate of the bacteria reaches 70%-80%,   selecting a mutant bacteria strain which has the highest PQQ yield among the survived bacteria strains,   cultivating the selected mutant bacteria strain,   collecting supernatant of the culture medium,   isolating PQQ from the supernatant by chromatography,   purifying PQQ and crystallizing PQQ.   
     
     
         16 . The method of preparing PQQ of  claim 15 , wherein the culture media in the step of cultivating the selected mutant bacteria strain is supplied with an element selected from the group consisting of tyrosine, glutamine, and Tween 80 to increase synthesis yield of PQQ from the cultivated bacteria. 
     
     
         17 . The method of preparing PQQ of  claim 16 , wherein the culture media in the step of cultivating the selected mutant bacteria strain is supplied with additional carbon source selected from the group consisting of methanol, sodium acetate, glycerol and D-mannitol to increase synthesis yield of PQQ from the cultivated bacteria. 
     
     
         18 . The method of preparing PQQ of  claim 15 , wherein the step of inducing bacteria mutation is exposing the bacteria to UV light. 
     
     
         19 . The method of preparing PQQ of  claim 15 , wherein the step of inducing bacteria mutation is exposing the bacteria to ion beam. 
     
     
         20 . The method of preparing PQQ of  claim 15 , wherein the step of isolating PQQ is running the supernatant through a DEAE Streamline anion exchange column at electrical conductance 400-500 μs/cm, pH 7.0-8.0. 
     
     
         21 . The method of preparing PQQ of  claim 15 , wherein the step of purifying PQQ is adjusting the solution eluted from chromatography containing PQQ with acid to pH 2.75. 
     
     
         22 . The method of preparing PQQ of  claim 21 , wherein the step of purifying PQQ further comprising the step of filtrating PQQ solution eluted from chromatography through 8 K Ultrafiltration Cassette to eliminate impurity. 
     
     
         23 . The method of preparing PQQ of  claim 15 , wherein the mutant bacteria strains is selected from the group consisting of U-H103, U-MT12, U-T187, E-H177, E-MT145 and E-T128. 
     
     
         24 . (canceled) 
     
     
         25 . The method of  claim 15 , wherein the lethal rate is 75%.