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Preparation method and application of pholiota nameko active peptide

A technology of active peptides and mushrooms, applied in the field of preparation of active peptides of mushrooms, can solve the problems of not being specific to mushrooms, not involving mushroom proteins, and needing to be improved, etc., and achieving low cost, good product safety, and technology. simple effect

Active Publication Date: 2017-09-01
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method also does not involve the mushroom protein or peptide
Wu Yanli and others disclosed the extraction method of Pleurotus eryngii polypeptide in the intervention effect of Pleurotus eryngii polypeptide on lead-induced oxidative damage in rats, but this method needs to be improved in terms of extraction efficiency and total amount of polypeptide extraction, and it is not specific. Sexually targeted at slippery mushrooms
[0005] At present, there are very few reports on the active protein or peptide of Pleurotus ostreatus

Method used

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  • Preparation method and application of pholiota nameko active peptide
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  • Preparation method and application of pholiota nameko active peptide

Examples

Experimental program
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Effect test

Embodiment 1

[0019] Example 1 Preparation of Pleurotus ostreatus Active Peptide

[0020] (1) Pretreatment: crush the dried fruiting bodies of Pleurotus ostreatus, pass through a 60-mesh sieve, mix with distilled water at a material-to-liquid ratio of 1:20 (W / V), and make pulp, that is, Pleurotus chinensis slurry;

[0021] (2) Extraction: put the slippery mushroom slurry in an ultrasonic extractor, control the ultrasonic frequency at 500W, add laccase (10 4 U / g), adjust the pH value to 5.0, and treat at 40°C for 2 hours; then treat at 80°C for 20min, centrifuge at 6000r / min for 40min, and collect the supernatant, which is the extract of Pleurotus ostreatus;

[0022] (3) Enzymolysis I: put the extract of Pleurotus ostreatus in an enzymolysis reactor, and add neutral protease (10 5 U / g), adjust the pH value to 6.0, hydrolyze at 40°C for 4 hours; then treat at 80°C for 20min, inactivate protease, centrifuge at 6000r / min for 40min, collect the supernatant, namely enzymatic solution I;

[0023...

Embodiment 2

[0026] Example 2 Preparation of Pleurotus ostreatus Active Peptide

[0027] (1) Pretreatment: crush the dried fruiting bodies of Pleurotus ostreatus, pass through a 60-mesh sieve, mix with distilled water at a material-to-liquid ratio of 1:25 (W / V), and make a pulp, namely Pleurotus ostreatus slurry;

[0028] (2) Extraction: Put the slippery mushroom slurry in an ultrasonic extractor, control the ultrasonic frequency at 400W, add laccase (10 4 U / g), adjust the pH value to 5.5, and treat at 45°C for 1.5 hours; then treat at 90°C for 15min, centrifuge at 8000r / min for 30min, and collect the supernatant, which is the extract of Pleurotus ostreatus;

[0029] (3) Enzymolysis I: put the extract of Pleurotus ostreatus in an enzymolysis reactor, and add neutral protease (10 5 U / g), adjust the pH value to 6.5, hydrolyze at 45°C for 3 hours; then treat at 90°C for 15 minutes, inactivate protease, centrifuge at 8000r / min for 30 minutes, collect the supernatant, namely enzymatic solution...

Embodiment 3

[0033] Example 3 Preparation of Pleurotus ostreatus Active Peptide

[0034] (1) Pretreatment: Grind the dried fruiting bodies of Pleurotus chinensis, pass through a 60-mesh sieve, mix with distilled water at a material-to-liquid ratio of 1:30 (W / V), and make pulp, that is, Pleurotus chinensis slurry;

[0035] (2) Extraction: put the slippery mushroom slurry in an ultrasonic extractor, control the ultrasonic frequency at 300W, add laccase (10 4 U / g), adjust the pH value to 6.0, and treat at 50°C for 1 hour; then treat at 100°C for 10 minutes, centrifuge at 10,000r / min for 20 minutes, and collect the supernatant, which is the extract of Pleurotus ostreatus;

[0036] (3) Enzymolysis I: put the extract of Pleurotus ostreatus in an enzymolysis reactor, and add neutral protease (10 5 U / g), adjust the pH value to 7.0, hydrolyze at 50°C for 2 hours; then treat at 100°C for 10 minutes, inactivate protease, centrifuge at 10,000r / min for 20 minutes, collect the supernatant, namely enzym...

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Abstract

The invention discloses a preparation method and the application of a pholiota nameko active peptide. The pholiota nameko active peptide is prepared by processes such as grinding, pulping, extraction, enzymolysis, concentration and spray drying of a pholiota nameko fruiting body as a raw material. A preparation technology of the pholiota nameko active peptide is simple; a product is safe; the pholiota nameko active peptide has effects of in-vitro antioxidation and antitumor activity as well as in-vivo blood-fat reduction and is applicable to the fields of food, health food, drugs and the like; development and utilization of a pholiota nameko protein resource are facilitated.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a preparation method and application of the active peptide of oyster mushroom. Background technique [0002] Slippery Mushroom ( Pholiota nameko ) is a wood rot fungus with a sticky cap that occurs in winter and spring. Pleurotus spp. is delicious, nutritious, and has high medicinal value. It is a high-quality edible fungus that combines deliciousness, nutrition, and health care. Its natural extract has been regarded as a safe and effective way to use as functional food or medicine. [0003] In recent years, scholars at home and abroad have conducted a lot of research on the nutritional components and functions of slippery mushrooms, and a variety of active substances have been isolated from its mycelium and fruiting bodies, which have functions such as immune regulation, hypoglycemia, anti-tumor, and anti-oxidation However, the relevant researches mainly focus on the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23L31/00A23L33/18A61K38/01A61P39/06A61P35/00A61P3/06
CPCA61K38/011A23L31/00A23L33/18C12P21/06C07K1/34A23V2002/00A23V2200/30
Inventor 钱磊张志军陈晓明李淑芳李凤美刘建华
Owner 天津市农业科学院
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