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Antioxidation active peptides and method for preparing same

An anti-oxidation active peptide and anti-oxidation technology, applied in the direction of peptide preparation methods, biochemical equipment and methods, chemical instruments and methods, etc., can solve many problems such as

Inactive Publication Date: 2008-10-15
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although medical professionals have done a lot of research to solve this problem, there are not many highly active antioxidant substances that can really prevent oxidation and effectively inhibit the formation of free radicals in the body. make more efforts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Bacterial species: Bacillus natto (Bacillus natto) strain, the preservation number is CGMCC No.2236.

[0032] 2. Incline medium and culture conditions:

[0033] Incline medium: beef extract 0.5g, peptone 1g, NaCl 0.5g, agar 2g, water 100mL, pH7.0-7.2, culture at 37°C for 12h.

Embodiment 2

[0035] 1, bacterial classification, slope culture are the same as embodiment 1

[0036] 2. Seed medium and culture conditions:

[0037] Seed medium: peptone 1g, glucose 2g, K 2 HPO 4 0.1g, MgSO4 0.05g, water 100mL, pH 7.0-7.2, shake culture at 37°C, 200r / min for 12h.

Embodiment 3

[0039] 1, bacterial classification, slope culture are the same as embodiment 1

[0040] 2, seed culture is the same as embodiment 2

[0041] 3. Main detection methods

[0042] (1) Determination of protein content: Folin-phenol method

[0043] (2) Determination of antioxidant activity: pyrogallol autoxidation method

[0044] 4. Fermentation medium and fermentation conditions:

[0045] Fermentation medium: corn gluten powder and water are prepared in a certain proportion.

[0046] Take 1 mL of seed culture solution and transfer it into a 250 mL Erlenmeyer flask filled with 30 mL of fermentation medium with an initial pH of 7.0, and shake and culture at 34 °C and 200 r / min for 32 h.

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Abstract

The invention discloses antioxidation bioactive peptide and a method for making the same. The product is made through the following steps that: microbial bacillus natto and corn protein powder are respectively used as strain and a raw material, which undergo liquid culture; and fermentation broth is separated through ion exchange chromatography, gel chromatography, reversed phase chromatogram and electrophoresis. The molecular weight of the product is between 20,100 and 31,000 and the five amino acid sequences at an N terminal are K-V-T-Y-H with the antioxidation activity reaching to 236.68U / mL. Moreover, the product has higher antioxidation activity, and pure product can meet the requirements of structural and physical property measurements of antioxidation bioactive peptide, activity and toxicological experiments as well as large-scale application such as therapy and cultivation; because antioxidation active material has strong cleaning action on superoxide anion free radical and hydroxyl free radical and can remarkably inhibit the overoxidation reaction between red blood cell and the lipid of liver, heart and brain tissue, the product has functions such as disease prevention and aging resistance and can be further developed into additives of products such as medicine and cosmetic.

Description

technical field [0001] The invention relates to an antioxidant active peptide, and also relates to a preparation method of the antioxidant active peptide. Background technique [0002] Corn gluten meal (Corn Gluten Meal abbreviation CGM), commonly known as corn yellow powder, is one of the by-products of corn wet process starch production, containing about 60% protein, and its protein composition is zein (zein) accounting for 68%. Gluten (glutelin) accounts for 22%, the rest is globulin (globulins) and albumin (albumin). Corn gluten powder is a natural plant protein raw material with abundant resources and low cost, but in terms of its amino acid composition, since the content of lysine and tryptophan is not high, corn gluten is a non-complete nutritional protein. In addition, the protein contained in corn gluten powder is difficult to dissolve in water, has a complex composition and a rough taste. Therefore, few people pay attention to it in the food field or in the feed i...

Claims

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Application Information

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IPC IPC(8): C07K14/415C12P21/06C07K1/18C07K1/20C12R1/07
Inventor 刘晓兰郑喜群王晓杰林杰
Owner QIQIHAR UNIVERSITY
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