Porcine plasma antioxidant peptide

An antioxidant peptide, pig plasma technology, applied in the field of food processing

Inactive Publication Date: 2011-09-21
LIANYUNGANG FURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But so far, there is no report on the enzymatic hydrolysis of albumin an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1.1 Separation of porcine plasma albumin and globulin

[0034] On the same day, fresh pig blood from Beijing Resources Meat Group was added with potassium oxalate at a concentration of 1.0mg / mL for anticoagulation, and transported to the laboratory under refrigerated conditions, avoiding violent shaking during the process to avoid hemolysis. Centrifuge at 3000×g for 15 minutes, and the supernatant is plasma.

[0035] Utilize Heide K, Haupt H, Schwick HG.1984.Plasma protein fractionation.In:PutnamFW,editors.The Plasma Proteins.New York:Academic Press.p545-597.Recorded in the cold ethanol precipitation method separation albumin in plasma and Globulin, see the specific process route figure 1 .

[0036] 1.2 Determination of Antioxidant Peptides and Proteases Prepared by Hydrolyzing Pig Plasma

[0037] Use papain (papain), flavor protease (flavorzyme), trypsin (trypsin), alkaline protease (Alcalase) and neutral protease (neutrase) to hydrolyze porcine plasma albumin and glo...

Embodiment 2

[0050] 2.1 Restoration ability

[0051] The concentration of each peptide segment used to determine the reducing ability is 5 mg / mL, the determination method is referring to the method of Oyaizu (1986), and the results are shown in Figure 7 . Figure 7 The RP values ​​of different molecular weight peptides of porcine plasma albumin and globulin are shown. It can be seen from the figure that the RP values ​​of peptides of different molecular weights of albumin and globulin increase with the decrease of molecular weight. Among all the peptides, A5 had the strongest reducing ability (P<0.01). Our results indicated that low-molecular-weight peptides have a higher reducing ability, which may be due to the cleavage of natural peptide bonds during protein hydrolysis, which opens and exposes some active amino acids, thereby reacting with oxidants to play an antioxidant role. There are also different reports on this point. Some people think that the reducing ability of small molecu...

Embodiment 3

[0066] Embodiment 3 in vivo experiments

[0067] 3.1 Experimental animals

[0068] SPF grade SD (Sprague Dawley) rats, male, purchased from Weitong Lihua Experimental Animal Company (Beijing), aged three months, weighing 350-400g, in the SPF grade experimental animal room of the Institute of Genetics and Development, Chinese Academy of Sciences feed. After the rats were purchased, they were raised in the environment where they were raised for one week to allow them to adapt to the environment. See Example 1 for the preparation of A5.

[0069] 3.2 Grouping and feeding of rats

[0070] SD rats were randomly divided into 10 negative control groups, 10 positive control groups, and 10 albumin peptide A5 low-, medium-, and high-dose groups. They were raised in separate cages, with 5 rats in each cage. Rat feed composition (%): standard flour 74, skimmed milk powder 15, vegetable oil 5, crude fiber 2, mixed inorganic salt 3, mixed trace elements 0.5, mixed vitamins 0.5. Albumin ...

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Abstract

The invention belongs to the field of food processing and discloses a porcine plasma antioxidant peptide. The porcine plasma antioxidant peptide is prepared by the following steps of: (1) preparing a porcine plasma albumin hydrolysate; (2) carrying out membrane separation on the antioxidant peptide fragment of a porcine plasma protein: leading a supernatant fluid obtained in the step (1) to pass through a flat membrane with the molecular weight of 3kDa, pressurizing by using high-purify nitrogen in the filtering process, wherein the pressure is 0.03-0.04Mpa, continuously stirring at low speed by using a magnetic stirrer to obtain the peptide fragment with the molecular weight of less than 3kDa through separation, i.e., the porcine plasma antioxidant peptide A5. Compared with hydrolysis products of other molecular weight fragments, the porcine plasma antioxidant peptide A5 has the strongest reduction capacity and more excellent capacities of inhibiting the liquid peroxidation and clearing free radicals, superoxide radicals and hydroxyl free radicals.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a porcine plasma antioxidant peptide. Background technique [0002] Animal blood produced during slaughter in the modern meat industry is a precious protein resource. It can be widely used in food, feed, laboratory, pharmaceutical, industrial and fertilizer fields (Ockerman & Hanson, 2000). However, only a small portion of blood is used for these purposes, and a large amount of discarded blood is discharged into the environment, causing serious environmental pollution (Park & ​​Hynn, 2002). In China, about 1.5 million tons of pig blood is produced every year, and its protein content is equivalent to 2.5 million tons of whole eggs, but very little is actually utilized (Yu et al., 2004). Therefore, in order to reduce environmental pollution and prevent the loss of valuable protein resources, it is necessary to develop new methods for protein resource utilization. [0003] In recent y...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34B01D61/00
Inventor 李景军任发政王金枝闫文杰胡向丽孙友珍俞明
Owner LIANYUNGANG FURUN FOOD
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