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Preparation method for black-bone chicken peptide for chemotherapy, attenuation and synergia and application of black-bone chicken peptide

A technology of silky chicken peptide and silk chicken, which is applied in the field of preparation of silky chicken peptide, and can solve problems such as unseen silky chicken peptide and the like.

Active Publication Date: 2014-02-05
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Clinically, there are no reports of silky peptides being used in the adjuvant chemotherapy of tumors

Method used

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  • Preparation method for black-bone chicken peptide for chemotherapy, attenuation and synergia and application of black-bone chicken peptide
  • Preparation method for black-bone chicken peptide for chemotherapy, attenuation and synergia and application of black-bone chicken peptide
  • Preparation method for black-bone chicken peptide for chemotherapy, attenuation and synergia and application of black-bone chicken peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Slaughter the black-bone chicken, remove the hair, viscera, head and claws, wash it, and use a meat grinder to make meat paste. Take 20 kg of black-bone chicken meat, add water according to the solid-to-liquid ratio of 1:1, stir well, put it in a pressure cooker, set the high-pressure temperature to 100 °C, and the high-pressure time to 20 min. After the high pressure is over, the soluble protein and remaining solids are separated by vacuum filtration, and the oil is removed by tubular centrifugation. Soluble protein was collected for later use.

[0026] A total of 1.952 kg of soluble protein was obtained under high pressure (extraction rate 9.76%). Maintain its temperature at 40 ℃ ± 0.5 ℃. Add papain and flavor protease total 0.976 gram (0.5 ‰ of soluble protein amount), wherein papain 0.0976 gram, flavor protease 0.878 gram (papain: flavor protease=10%:90%). Enzymatic hydrolysis for 1 hour. After the enzymatic hydrolysis, inactivate the enzyme at 85°C for 20 minut...

Embodiment 2

[0028] Slaughter the black-bone chicken, remove the hair, viscera, head and claws, wash it, and use a meat grinder to make meat paste. Take 20 kg of black-bone chicken meat, add water according to the solid-to-liquid ratio of 1:3, stir well, put it in a pressure cooker, set the high-pressure temperature to 120 °C, and the high-pressure time to 37 min. After the high pressure is over, the soluble protein and remaining solids are separated by plate and frame filtration, and the oil is removed by tubular centrifugation, and the soluble protein is collected for later use. Weigh the remaining solids, add water according to the solid-to-liquid ratio of 1:3, stir well, place in a pressure cooker, set the high-pressure temperature to 120 °C, and the high-pressure time to 37 min. After the high pressure is over, the soluble protein and remaining solids are separated by plate and frame filtration, and the oil is removed by tubular centrifugation, and the soluble protein is collected for...

Embodiment 3

[0031] Slaughter the black-bone chicken, remove the hair, viscera, head and claws, wash it, and use a meat grinder to make meat paste. Take 20 kg of black-bone chicken meat, add water according to the solid-to-liquid ratio of 1:5, stir well, put it in a pressure cooker, set the high-pressure temperature to 135 °C, and the high-pressure time to 120 min. After the high pressure is over, the soluble protein and remaining solids are separated by vacuum filtration, and the oil is removed by tubular centrifugation, and the soluble protein is collected for later use. Weigh the remaining solids, add water according to the solid-to-liquid ratio of 1:5, stir well, place in a pressure cooker, set the high-pressure temperature to 135 °C, and the high-pressure time to 120 min. After the high pressure is over, the soluble protein and remaining solids are separated by vacuum filtration, and the oil is removed by tubular centrifugation, and the soluble protein is collected for later use. Wei...

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Abstract

Disclosed are a preparation method for black-bone chicken peptide for chemotherapy, attenuation and synergia and application of the black-bone chicken peptide. The preparation method includes the steps: (1) extracting soluble protein of black-bone chicken; (2) controlling enzymolysis; and (3) drying. Enzymolysis for the soluble protein is performed after the soluble protein of the black-bone chicken is extracted. The soluble protein extraction yield of the preparation method is remarkably higher than that of a traditional method. In black-bone chicken peptide amino acid composition prepared by the method, the mass of glycine accounts for 23.54+ / -2.27% of the total mass of amino acid, the mass of glutamic acid accounts for 14.51+ / -2.14% of the total mass of the amino acid, the mass of proline accounts for 12.00+ / -2.52% of the total mass of the amino acid, the mass of alanine accounts for 8.51+ / -1.88% of the total mass of the amino acid, the mass of arginine accounts for 8.35+ / -2.04% of the total mass of the amino acid, and the mass of aspartic acid accounts for 7.63+ / -2.21% of the total mass of the amino acid.

Description

technical field [0001] The invention relates to a preparation method and application of silky peptide for attenuating toxicity and enhancing efficacy of chemotherapy. Background technique [0002] The global incidence of cancer continues to increase, and the mortality rate is also increasing year by year. In addition to the cancer itself, the side effects of radiotherapy and chemotherapy are an important reason for the increase in cancer mortality year by year. Chemotherapy kills normal cells as well as tumor cells. Therefore, normal cell damage caused by chemotherapy has become an obstacle to the implementation of radiochemical comprehensive therapy, and even prolongs the treatment cycle, affects the treatment effect, and shortens the life span of cancer patients. [0003] Black-bone chicken is a unique rare bird in my country and is listed as a national precious species resource. Black-bone chicken is not only a nutritious nourishing food, but also a unique medicinal ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/14A61K38/01A61P35/00
Inventor 田颖刚王春艳张丽谢明勇
Owner NANCHANG UNIV