Method for preparing Lactoferrins antibiotic peptide by enzyme method

A technology of lactoferrin and enzymatic preparation, applied in fermentation and other directions, can solve problems such as poor heat resistance, and achieve the effects of improving health level, high digestion and absorption rate, and strong practicability

Inactive Publication Date: 2008-08-06
JIANGNAN UNIV
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

Modern studies have proved that although lactoferrin has antibacterial activity, its heat resistance is poor. Milk peptide not only has good so

Method used

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  • Method for preparing Lactoferrins antibiotic peptide by enzyme method
  • Method for preparing Lactoferrins antibiotic peptide by enzyme method
  • Method for preparing Lactoferrins antibiotic peptide by enzyme method

Examples

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Embodiment 1

[0052] According to the above-mentioned process route in the specification, the lactoferrin solution with a mass concentration of 3% was added to a constant temperature reaction vessel with constant stirring. After reaching 45°C, the temperature was kept for 5 minutes, and the pH was adjusted to 2.5 with 1.0 mol / L HCl. Add porcine pepsin, the amount of enzyme added is 1% of the mass of the substrate lactoferrin. During the reaction, stirring was continued, and 1.0 mol / L HCl was added dropwise to maintain a constant pH. Enzymatic hydrolysis at 45°C for 2h, the reaction reached the end, the measured DH value was 13%, the stirring was stopped, and the temperature was quickly raised to 80°C and maintained for 15min to inactivate the enzyme. Add 1.0mol / L NaOH to adjust the pH to 7.0, and centrifuge at 15000×g for 30 min. The supernatant is freeze-dried, and the freeze-dried powder obtained is the lactoferrin antibacterial peptide with a bacteriostatic rate of 96%.

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Abstract

The invention relates to a method for preparing lactoferrin antibacterial peptide through an enzyme method which belongs to the technical field for preparing the lactoferrin antibacterial peptide. The method of the invention comprises: taking lactoferrin as raw materials, adopting pig pepsin to hydrolyze the lactoferrin under certain condition, and finally obtaining lactoferrin antibacterial peptide mixture with stronger antibacterial activity. The method has simple process and strong practicability, the lactoferrin antibacterial peptide which is obtained has stronger antibacterial property and is broad-spectrum antibacterial peptide, gram-negative bacteria and gram-positive bacteria which contain pathogenic escherichia coli can be inhibited, eukaryotic cells are not affected, and the lactoferrin antibacterial peptide is functional antibacterial peptide and has better application prospect. The method for preparing the lactoferrin antibacterial peptide has important significance for promoting dairy products deep processing and colostrum resources comprehensive utilization, increasing health level of our people especially infants, and researching and developing functional food additives.

Description

Technical field [0001] The invention relates to an enzymatic method for preparing lactoferrin antibacterial peptides, in particular to using lactoferrin as a raw material, using porcine pepsin to hydrolyze lactoferrin, and using Escherichia coli as a test strain to detect the activity of the antibacterial peptide. It belongs to the technical field of preparation of lactoferrin antibacterial peptides. Background technique [0002] Modern biological metabolism studies have found that after being hydrolyzed by a variety of enzymes in the digestive tract, proteins ingested by humans are not only absorbed in the form of amino acids as previously thought, but are more directly absorbed in the form of small peptides. Some of these small peptides can not only provide nutrients needed for human growth and development, but also have important physiological functions, such as promoting mineral absorption, preventing liver disease and encephalopathy, antibacterial, inhibiting the activity of...

Claims

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Application Information

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IPC IPC(8): C12P21/02
Inventor 卢蓉蓉杨瑞金张文斌王新保
Owner JIANGNAN UNIV
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