Method for rapidly testing in-vivo absorption of soluble protein of food

A rapid determination and solubility technology, applied in the field of food science and engineering, can solve the problems of less research on protein bioavailability and backward research methods, and achieve the effect of low cost, reliable results and direct process

Inactive Publication Date: 2016-07-20
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on the bioavailability of proteins at home and abroad, and the research methods are relatively backward.

Method used

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  • Method for rapidly testing in-vivo absorption of soluble protein of food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Determination of protein (polypeptide) running speed in vivo

[0024] The conventional protein is hydrolyzed under the conditions of protease 9600ug, temperature 50 degrees, pH 9.0, and enzymolysis time 60min, and finally the enzymolysis product is obtained. After the product is obtained, it is concentrated to 180ml at about 65°C by using a vacuum evaporator. spare. Take 180-220 grams of rats above the clean level and raise them in a barrier environment as experimental preparation. Three male rats of about 180-220 grams were selected for the experiment, and they were pre-raised for one week before the experiment to allow the animals to adapt to the new environment. The rats were fasted one day before the gastric emptying experiment, and the formal experiment was started the next day. The above-mentioned food soluble protein is quantitatively dissolved in pure water or other solvents, mixed with 0.2ml of colored reagent, and then administered to rats. Afte...

Embodiment 2

[0025] Example 2: In vivo absorption of protein (polypeptide)

[0026] Take rats of 180-220 grams above the clean level, anesthetize, perform abdominal dissection, expose the position of gastric cardia and colon, and perform intubation at both ends. The stomach end cannula was connected to a peristaltic pump, and the protein product produced by enzymatic hydrolysis in Example 1 was pumped in at the flow rate determined in Example 1, and the outflowing liquid was recovered at the end of the colon. According to the difference, the absorption rate of the enzymatic protein was calculated to be 79%.

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Abstract

The invention discloses a method for rapidly testing in-vivo absorption of soluble protein of food, and relates to the field of food science and engineering. Specifically, the method comprises the following steps: mixing a dye with a sample to be tested, and testing the migration speed of the sample to be tested in an animal body; simulating the migration speed by using a peristaltic pump, and testing the difference of protein contents of the sample to be tested after migration at two ends before entering the animal body and passing through the stomach and the intestine, so as to confirm the absorption situation of protein or polypeptide in the animal body. By adopting the method, the in-vivo absorption situation of soluble protein of food can be easily, rapidly and actually tested. The method is capable of testing both single soluble protein and polypeptide and hybrid protein and polypeptide components, wide in application range and high in application degree and can be also used as a basic method of the field of food nutriology.

Description

technical field [0001] The invention relates to the field of food science and engineering. Specifically, it refers to: by measuring the flow rate of soluble protein in the body and using a peristaltic pump to simulate the flow rate, it is simple, fast and true to measure the absorption status of food soluble protein in the body. Background technique [0002] There are huge differences in the types of food in nature, and the protein content and amino acid composition of various foods are also different, and the degree of digestion, absorption and utilization of these proteins by the human body is also different. my country is a country lacking protein resources, and the bioavailability of food protein needs to be greatly improved, which is of great significance for the development of new food resources, the development of various product processing techniques, and the improvement of protein digestion, absorption and utilization. At present, there are biological methods and n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02
CPCG01N33/02
Inventor 何远清马超月马海乐周洁殷黎静潘晔雷小春
Owner JIANGSU UNIV
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