Hyriopsis cumingii enzymolysis polypeptide, as well as preparation and application thereof

A technology of spina mussels and sail mussels enzyme, which is applied in the application of enhancing immunity function. It takes a long time to achieve the effect of convenient industrial production, stable process and easy preservation

Active Publication Date: 2009-08-12
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Patent Publication No. CN101066086A discloses a method for extracting clam clam protein by alkali extraction and acid precipitation. Patent Publication No. CN101248866A is a method of using fresh mussel meat as raw material, placing it at room temperature, and pressing to obtain mussel meat extract and mussel meat dregs. A method for obtaining three kinds of substances from enzymatically hydrolyzed polypeptides. The extraction of polysacch

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  • Hyriopsis cumingii enzymolysis polypeptide, as well as preparation and application thereof
  • Hyriopsis cumingii enzymolysis polypeptide, as well as preparation and application thereof
  • Hyriopsis cumingii enzymolysis polypeptide, as well as preparation and application thereof

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Embodiment 1

[0024] Preparation method of mussel enzymatic polypeptide (MPP)

[0025] After picking the pearls, the fresh clam meat is taken out, mashed and beaten into a slurry, mixed with water at 1:5-6 (mass ratio), boiled for 15-20min, filtered while hot, and the supernatant is removed ( Most of them are mussel meat polysaccharides). After the precipitation is dried and defatted, mussel protein powder is obtained. Add appropriate amount of water to fully soak for about 12 hours, superfinely pulverize and homogenize, and adjust the pH to 8.0-9.0 (the ratio of powder to water is controlled at 1:6 -8), add alkaline protease (Alcalase) with the enzyme amount of 0.3%-0.6% (calculated by protein content), react at 40-60℃ for 4-6 hours, inactivate the enzyme at 85-90℃ for 15 minutes, centrifuge, After being concentrated and dried at night, the Hyriopsis cumingii enzymatically hydrolyzed polypeptide (MPP) is obtained.

[0026] Hyriopsis enzymatically hydrolyzed polypeptide (MPP), its total protein...

Embodiment 2

[0032] Example 1 Determination of the in vitro immunological activity of the enzymatically hydrolyzed polypeptide of Hyriopsis cumingii (hereinafter referred to as polypeptide)

[0033] 1. Principles of in vitro immunization experiments

[0034] Concanavalin A (ConA) is a mitogen, which can stimulate new DNA synthesis and cell differentiation in T lymphocytes to cause cell proliferation. The experiment uses the thiazole salt colorimetric method (MTT method) to detect the transformation function of lymphocytes. MTT colorimetry is a method to detect cell survival and growth. Succinate dehydrogenase in living cells can reduce exogenous MTT to blue-purple crystals. When the mitochondrial membrane is damaged, the amount of MTT reduced is significantly reduced, and dead cells There is no such function. Dimethyl sulfoxide (DMSO) can dissolve purple crystals in cells, and measure its light absorption value at a certain wavelength with a microplate reader, which can directly reflect the me...

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Abstract

The invention provides a Hyriopsis cumingii enzymolysis polypeptide, preparation and application thereof. The enzymolysis method comprises the following steps that: fresh Hyriopsis cumingii meat is crushed and pulped, and added with water of which the weight is 5 to 6 times of that of the fresh Hyriopsis cumingii meat; the mixture is boiled and filtered; the precipitate is dried and degreased to obtain albumen powder of the Hyriopsis cumingii meat; the albumen powder of the Hyriopsis cumingii meat is soaked in water of which the weight is 6 to 8 times of that of the albumen powder of the Hyriopsis cumingii meat for 11 to 12 hours and subjected to superfine grinding and even pulping, and the pH value of the mixed solution is adjusted to between 8.0 and 9.0; based on the albumen content in the albumen powder of the Hyriopsis cumingii meat, 0.3 to 0.6 percent of alkali protease is added in the mixed solution for enzymolysis for 4 to 6 hours at a temperature of between 40 and 60 DEG C; the obtained supernatant is condensed and dried to obtain the Hyriopsis cumingii enzymolysis polypeptide; and by testing, the content of the total albumen of the Hyriopsis cumingii enzymolysis polypeptide is more than or equal to 80 percent, wherein the contents of asparagic acid, glutamic acid, leucine, lysine and arginine are more than or equal to 50 percent, and the molecular weight is mainly concentrated in two zones of 6,100Da and 26,200Da. By a test for culturing mouse lymphocytes in vitro, the Hyriopsis cumingii enzymolysis polypeptide can be used for preparing a medicament for promoting proliferation of the T lymphocute and a health care food for improving the immunity.

Description

Technical field [0001] The invention belongs to the field of biotechnology, and relates to medicines and health foods and their preparation and application, specifically Hyriopsis cumingii enzymatically hydrolyzed polypeptide (MPP) and preparation and application thereof, especially application in enhancing immunity function. Background technique [0002] Hyriopsis cumingii (hyriopsis cumingii) belongs to the phylum Mollusca. According to the "Compendium of Materia Medica" records: mussel meat is sweet, salty, non-toxic; ears are clear, make the skin moisturized, energetic, and not easy to age. As the leftovers of the pearl industry, mussel meat has considerable resources, and its protein content accounts for 80% of the dry matter. However, due to its coarse and tough meat, the earthy smell is difficult to eat, the mussel meat after cultivating pearls is discarded as waste or dried and used as feed, which not only has low economic added value, but also seriously pollutes the envi...

Claims

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Application Information

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IPC IPC(8): C12P21/06A61K38/01A61P37/04A23L1/305A23L33/18
Inventor 张燕平戴志远朱凤仙
Owner ZHEJIANG GONGSHANG UNIVERSITY
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