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Preparation method and use of oyster bioactive peptides

A technology of active peptides and oysters, applied in diseases, hydrolyzed protein components, fermentation, etc., can solve problems such as ignoring the unique effects of other components

Active Publication Date: 2014-09-10
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the research and development of oyster products only focus on the physiological function of taurine in oysters or the complete nutritional function of oysters, while ignoring the unique effects of other ingredients

Method used

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  • Preparation method and use of oyster bioactive peptides
  • Preparation method and use of oyster bioactive peptides
  • Preparation method and use of oyster bioactive peptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 A kind of preparation method of oyster active peptide

[0016] Take fresh oysters and wash them to obtain fresh oyster meat: add pre-cooled double distilled water according to the ratio of material to water (1:3 (mg: ml), homogenize at high speed for 5 minutes, put it in a refrigerator at 4 ℃ for 1 hr , centrifuged at 8000r / min, 4 ℃ for 30min, took the supernatant, and refrigerated for later use. Take the supernatant and adjust the pH of the solution to 4 with HCL (1:1), centrifuge at 8000r / min for 10min, take the supernatant, adjust the pH to 9 with 5mol / L NaOH, then centrifuge, and adjust the supernatant to neutral with HCL Sex is oyster crude protein. Accurately prepare 5.0% protein suspension with distilled water, first place the oyster enzymatic solution in a 4°C refrigerator for 12 hours, and then centrifuge twice in a high-speed refrigerated centrifuge at 4°C, 7000-8000r / m. Collect the supernatant. Use a high-speed disperser to homogenize for 10 mi...

Embodiment 2

[0017] Example 2 Effect of Reaction Temperature on Hydrolysis Degree of Crude Oyster Egg White

[0018] The pH of the reaction system is controlled at 8.5, the amount of enzyme added is 40AU / kg, the reaction time is 2 hours, and the reaction temperature is 40°C, 50°C, and 60°C for enzymatic hydrolysis. Enzymatic hydrolysis process of oyster homogenate protein at different temperatures see figure 1 , figure 1 As shown, the progress of the enzymatic hydrolysis reaction at different temperatures was studied, and the degree of hydrolysis DH (%) was calculated and compared. As the temperature rises, the alkali consumption increases, indicating that the degree of enzymatic hydrolysis increases. Considering economics, energy consumption, and high temperature may lead to enzyme inactivation, the reaction temperature is 50°C.

Embodiment 3

[0020] The oyster active peptide (CGE) used in this example is the CGE prepared in Example 1.

[0021] Select 4-week-old Sprague Dawley (SD) female rats, feed them normally for 12 days, and observe 2 consecutive sexual cycles of 4-5 days through vaginal smears and select them as experimental animals. They were randomly divided into normal control group (Control), model control group (BPA), oyster active peptide+bisphenol A treatment group (CGE+BPA), 6 rats in each group. On the basis of common feed feeding, the Control group was fed with corn oil every day; the BPA group was fed with corn oil containing BPA (fed at 50 mg / kg; BPA was 99% pure) every day; the CGE+BPA group was fed with BPA ( Feed at 50mg / kg; bisphenol A is 99% pure) corn oil plus oyster active peptide and feed at the same time. Rats in each group were fed once a day, weighed every day during treatment, and the dose was adjusted according to body weight. Continuous feeding for 6 weeks. From the 6th day after t...

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Abstract

The invention provides a preparation method of oyster bioactive peptides. The method comprises the following steps: carrying out high speed homogenate on fresh oyster meat, centrifuging, and adjusting the pH to 7 in order to obtain crude oyster proteins; centrifuging the obtained oyster protein suspension, homogenizing through a high speed disperser, adding Papain, maintaining the pH value of the obtained solution unchanged, heating reactants for enzyme killing, and cooling to obtain freeze-dried oyster protein powder; and preparing a solution, stirring, centrifuging, determining the content of amino acids in the above obtained supernatant which is a high temperature enzyme-killed oyster enzymatic hydrolysate through a biosensor, separating the oyster enzymatic hydrolysate through a SephadexG-25 chromatography column, eluting, freeze-drying, and carrying out gel column desalination to obtain the oyster bioactive peptides. The oyster enzymatic hydrolysate obtained in the invention contains high content of total amino acids, so the activity of biological components is effectively protected, and the ovarian granulosa cell function interference effect caused by bisphenol A can be substantially antagonized; and the oyster bioactive peptides can be applied in the preparation of medicines for treating the ovarian function disorder caused by the exposure of chemical environment interferent bisphenol A.

Description

technical field [0001] The invention belongs to the technical field of marine natural products and medicines, and relates to a preparation method of oyster active peptide and its application in the preparation of medicines for treating ovarian dysfunction caused by exposure to bisphenol A, a chemical environmental interferent. Background technique [0002] Seafood oysters have great edible value and medicinal value, and are the largest cultured shellfish in the world, and are cultivated on a large scale in coastal areas such as Zhejiang Province in my country. The Ninghai area of ​​Zhejiang Province is known as the "Hometown of Oysters" and has a history of 700 years of oyster farming. The nutritional value of oysters is extremely high, the protein content in oysters is as high as 45%-57%, and its amino acid composition is perfect. According to the evaluation of the World Food and Agriculture Organization, the completeness and quality ratio of essential amino acids in oyste...

Claims

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Application Information

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IPC IPC(8): C12P21/06A61K38/01A61P15/00
Inventor 周珏曲凡叶婧曲道峰
Owner ZHEJIANG GONGSHANG UNIVERSITY
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