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Saury Maillard peptide with uric acid-lowering effect and its preparation method and use

A technology of Maillard peptide and saury, applied in the directions of hydrolyzed protein composition, food science, bone diseases, etc., can solve the problems of central nervous system damage, liver dysfunction, abnormal glucose metabolism, etc., and achieves low production cost, lower uric acid Active and effective effect

Active Publication Date: 2018-06-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, colchicine can cause kidney and liver failure and central nervous system damage in patients; non-steroidal anti-inflammatory drugs may cause urinary protein or even interstitial nephritis, gastrointestinal and liver dysfunction; prednisolone will Causes various toxic and side effects such as abnormal glucose metabolism, muscle atrophy, osteoporosis and central nervous system damage

Method used

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  • Saury Maillard peptide with uric acid-lowering effect and its preparation method and use
  • Saury Maillard peptide with uric acid-lowering effect and its preparation method and use
  • Saury Maillard peptide with uric acid-lowering effect and its preparation method and use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A preparation method of saury Maillard peptide with uric acid-lowering effect, comprising the following steps:

[0062] (1) Remove the head and viscera of the saury, clean it, then grind it through a meat grinder, add water 3 times the weight of the minced meat, stir evenly, stir and heat at 40°C for 2 hours, and use 0.5mol / L Adjust the pH of the system to 4.2 with HCl solution, continue heating and stirring for 1 hour, centrifuge (5000r / min, 15-20min) to separate, and take the precipitate; then add water 1.5 times the weight of the precipitate, and use 0.5mol / L NaOH solution Adjust the pH of the system to 7.0, add Alcalase 2.4L (Novozymes) and 2.0% Flavourzyme 500MG (Novozymes) with a mass of 0.6% of the precipitate, insulate and hydrolyze at 50°C for 9 hours, then heat at 95°C for 15min to extinguish Enzyme, centrifuged at 5000r / min for 15-20min, the supernatant was passed through an ultrafiltration membrane with a membrane flux of 5000Da, and the permeate was taken t...

Embodiment 2

[0068] A preparation method of saury Maillard peptide with uric acid-lowering effect, comprising the following steps:

[0069] (1) Remove the head and viscera of the saury, clean it, then grind it through a meat grinder, add water 5 times the weight of the minced meat, stir evenly, stir and heat at 50°C for 1 hour, and use 0.5mol / L Adjust the pH of the system to 4.2 with HCl solution, continue heating and stirring for 1.5 hours, centrifuge (5000r / min, 15-20min) to separate, and take the precipitate; then add water that is 1 times the weight of the precipitate, and use 0.5mol / L NaOH solution Adjust the pH of the system to 7.0, add Alcalase 2.4L (Novozymes Company) and 1.0% Flavourzyme 500MG (Novozymes Company) with 1.0% of the mass of the precipitate, incubate and hydrolyze at 55°C for 6 hours, then heat at 95°C for 15min to extinguish Enzyme, centrifuged at 5000r / min for 15-20min, the supernatant was passed through an ultrafiltration membrane with a membrane flux of 5000Da, an...

Embodiment 3

[0075] A preparation method of saury Maillard peptide with uric acid-lowering effect, comprising the following steps:

[0076] (1) Remove the head and viscera of the saury, clean it, then grind it through a meat grinder, add water 4 times the weight of the minced meat, stir evenly, stir and heat at 45°C for 1.5 hours, and use 0.5mol / L Adjust the pH of the system to 4.2 with HCl solution, continue heating and stirring for 1.2 hours, centrifuge (5000r / min, 15-20min) to separate, and take the precipitate; then add water 1.2 times the weight of the precipitate, and use 0.5mol / L NaOH solution Adjust the pH of the system to 7.0, add 1.2% Alcalase2.4L (Novozymes) and 1.5% Flavourzyme500MG (Novozymes) to the mass of the precipitate, heat it at 53°C for 7 hours, and then heat it at 95°C for 15min to extinguish Enzyme, centrifuged at 5000r / min for 15-20min, the supernatant was passed through an ultrafiltration membrane with a membrane flux of 5000Da, and the permeate was taken to obtain...

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Abstract

The invention discloses a saury maillard peptide with a uric acid reducing function as well as a preparation method and an application of the saury maillard peptide. The preparation method of the saury maillard peptide comprises the steps as follows: saury is minced, heated and stirred, the pH value is regulated to 4.2, centrifugal separation is performed, precipitates are taken, protease is added to the precipitates for enzymolysis, an enzyme product is centrifuged, and the supernatant is taken and filtered by an ultrafiltration membrane to obtain a saury peptide liquid; the concentrated saury peptide liquid is added with reducing sugar for reaction, and the saury maillard peptide is obtained. The method is combined with a biological enzymolysis technology, a biological membrane technology and a maillard reaction technology, biological active peptide with uric acid reducing activity is released from saury protein, target active peptide is enriched through the ultrafiltration membrane, and finally, the uric acid reducing activity of the target biological active peptide is improved with the maillard reaction technology. The saury maillard peptide prepared with the method has the remarkable uric acid reducing function, the serum uric acid level of mice with hyperuricemia induced by oteracil potassium can be remarkably reduced, and the saury maillard peptide has the remarkable kidney protection function.

Description

technical field [0001] The invention belongs to the field of intensive processing of saury, and in particular relates to saury Maillard peptide with uric acid-lowering effect and its preparation method and application. Background technique [0002] Uric acid (C 5 h 4 N 4 o 3 ) is a metabolite of endogenous purines and dietary purines. In the purine metabolism of the human body, ATP and others go through a series of metabolic reactions to generate hypoxanthine and xanthine, both of which are oxidized by xanthine oxidase (XOD) to generate uric acid. When the blood uric acid level is too high, it will lead to hyperuricemia, and then cause urate to crystallize and deposit in the joints, causing gout. [0003] In the current drug treatment, when acute gout attacks, Western medicine is often used for anti-inflammatory and analgesic, so as to achieve the purpose of treatment, such as colchicine, non-steroidal anti-inflammatory drugs and prednisolone (adrenocorticotropic hormon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34A61K38/01A61P19/06A23L33/18A23L33/00
Inventor 苏国万赵谋明赵容钟赵强忠徐巨才
Owner SOUTH CHINA UNIV OF TECH
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