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Velvet antler polypeptide mixture and preparation method and application thereof

A technology of velvet antler polypeptide and mixture, which is applied in application, food preparation, dipeptide composition, etc., can solve the problem of neglecting the development and utilization of high-content protein, and achieve the effect of easy development and utilization, high added value, and small molecular weight

Inactive Publication Date: 2015-11-11
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing studies on velvet antler mostly focus on fat-soluble components and naturally occurring bioactive peptides, while the development and utilization of high-content proteins are often ignored, and there are few reports on the functional activity of velvet antler protein hydrolyzate

Method used

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  • Velvet antler polypeptide mixture and preparation method and application thereof
  • Velvet antler polypeptide mixture and preparation method and application thereof
  • Velvet antler polypeptide mixture and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1 Preparation of antler protein hydrolyzate containing anti-inflammatory peptide by enzymatic method

[0049] 1. Preparation of deer antler water-soluble protein

[0050] The fresh velvet antler or by-products of velvet velvet are freeze-dried and crushed at low temperature to make powder. Weigh 100g powder and add 800mL protein extract (100mmol / LTris+6mol / L guanidine hydrochloride+0.02mol / LEDTA-2Na+1% protease inhibitor), extract at 4°C for 36h, then centrifuge at 4500rpm for 30 minutes, and collect the supernatant liquid. The antler water-soluble protein is obtained through gradient salting, dialysis, and freeze-drying, and is sealed and stored at low temperature.

[0051] 2. Enzymatic preparation of velvet antler protein hydrolyzate containing anti-inflammatory peptides

[0052] The velvet protein is mixed with water to obtain a mixed solution, so that the mass percentage of the velvet protein in the mixed solution is 2.5wt%, and the pH value of the mixed ...

Embodiment 2

[0057] Example 2 Separating and Obtaining the velvet Antler Polypeptide Mixture and Identifying Its Composition

[0058] Dissolve the freeze-dried powder obtained in Example 1 with a small amount of deionized water, and separate it with macroporous adsorption resin DA201-C (2.6×40cm). The sample volume is 10mL, and the sample concentration is 30mg / mL. The elution flow rate was 3 mL / min. First, 2 column volumes were eluted with deionized water, then 3 column volumes were eluted with an ethanol gradient (0-100% ethanol), and finally 2 column volumes were eluted with absolute ethanol. The peptides in the mixture are eluted in sequence from weak to strong hydrophobicity, and the concentration of peptides in the eluate is detected at 220nm, and the peptides in the mixture are divided into three components, such as figure 1 (A), and detect the corresponding anti-inflammatory effect of each component (the assay method of anti-inflammatory effect is the same as in Example 1), as fig...

Embodiment 3

[0062] Embodiment 3 prepares the anti-inflammatory health drink containing the antler polypeptide mixture of the present invention

[0063] Anti-inflammatory health beverage formula is as follows (by mass percentage):

[0064]

[0065]

[0066] Appropriate amount of food flavor

[0067] Purified water replenished to 100%.

[0068] The anti-inflammatory peptide mixture derived from deer antler protein not only enhances the anti-inflammatory function of honeysuckle health drink, but also increases the protein content of the product. It is a green, safe and healthy functional food ingredient.

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Abstract

The invention relates to the field of polypeptide biological drug, and particularly provides a velvet antler polypeptide mixture and a preparation method and application thereof. The preparation method includes the following steps: 1), sequentially using pepsase and pancreatin to hydrolyze velvet antler protein, and obtaining velvet antler protein hydrolate after enzyme deactivation; 2), separating polypeptide components with molecular weight smaller than 3kDa from the velvet antler protein hydrolate; 3), obtaining the velvet antler and polypeptide mixture through separation and purification, wherein main components of the velvet antler and polypeptide mixture include Ala-His-Gly, Ala-His-Trp-Lys, Val-His, Leu-Ala-Gln, Ile-Ala, Ala-Tyr, Ala-Leu and Thr-Leu. The velvet antler polypeptide mixture has anti-inflammation activity, thereby being capable of being used for preventing and treating inflammation, has the advantages of being natural, safe, efficient and low in cost, thereby being capable of being used in the fields of functional food, healthcare products, animal food and feed, has wide market prospect and considerable economic benefit and is easy for development and utilization.

Description

technical field [0001] The invention relates to the field of polypeptide biomedicine, in particular to a velvet antler polypeptide mixture and its preparation method and application. Background technique [0002] Inflammation is an important defense response of the body when pathogens attack the body. Excessive inflammatory response can lead to some chronic inflammatory diseases, such as rheumatoid arthritis, atherosclerosis, asthma, rhinitis, pharyngitis and intestinal inflammatory diseases. Current approaches to the treatment or intervention of chronic inflammatory diseases include steroidal and non-steroidal anti-inflammatory drugs. However, these drugs have limited efficacy, and there are many serious complications and side effects, such as gastrointestinal discomfort, nephrotoxicity, and increased risk of heart attack. Therefore, the development of food functional factors with anti-inflammatory effects is of great significance for the prevention and treatment of infla...

Claims

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Application Information

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IPC IPC(8): A61K38/07A23L1/29A61P29/00A61K38/06A61K38/05A23L33/00
Inventor 赵磊王成涛王旋张晓蕾
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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