Penaeus japonicus anti-oxidative peptide and preparation method thereof

A technology of antioxidant peptide and bamboo shrimp, which is applied in the biological field to achieve strong antioxidant activity, increase yield, and increase hydrolysis rate

Active Publication Date: 2017-09-22
ZHEJIANG INT MARITIME COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no research report on the use of bamboo shrimp heads to extract and isolate antioxidant peptides. However, research on the antioxidant components of bamboo shrimp heads can not only make full use of the leftovers of bamboo shrimp heads, but also improve the quality of bamboo shrimp. The added value of the product, and it is of great significance to expand the research of antioxidant peptides

Method used

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  • Penaeus japonicus anti-oxidative peptide and preparation method thereof
  • Penaeus japonicus anti-oxidative peptide and preparation method thereof
  • Penaeus japonicus anti-oxidative peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1: Preparation of bamboo shrimp antioxidant peptide

[0040] 1.1 Raw materials and reagents

[0041] Raw materials: bamboo shrimp head, purchased from Zhoushan Haisheng Biological Co., Ltd.

[0042] Reagents: trypsin, bromelain, pepsin, alkaline protease and neutral protease, all of which were purchased from Guangbo Nanning Pangbo Bioengineering Co., Ltd.; Gly, Gly-Gly-Gly, vitamin B12, aprotinin, cytochrome C, bovine serum albumin, acetonitrile (chromatographic grade), trifluoroacetic acid (chromatographic grade), formic acid (chromatographic grade), chromatographic column packing SephadexG-25 (U.S. Sigma company); absolute ethanol, 2,6-di-tert-butyl Base-4-methylphenol (BHT), hydrochloric acid, sodium hydroxide and other reagents were of analytical grade (Sinopharm Chemical Reagent Co., Ltd.).

[0043] 1.2 Instruments and equipment

[0044]WATERS SYNAPT ultra-high pressure liquid chromatography quadrupole tandem time-of-flight mass spectrometer (Waters, USA...

Embodiment 2

[0099] Example 2: Structural identification of antioxidant peptides

[0100] The anti-oxidant component SHP-D after separation and purification by reversed-phase high-performance liquid phase was identified by UPLC-TOF-MS / MS technology. Figure 17 shown. Depend on Figure 17 It can be seen that this component presents a single peak, so it can be considered that the peptide is relatively pure. The peak was analyzed by secondary mass spectrometry, and its structure was analyzed by peptidesequencing in Masslynx software. The results showed that the identification of the peptide from the SHP-D A polypeptide sequence with a reliability of more than 90% was obtained, and its structure was Gly-Asn-Gly-Leu-Pro (such as Figure 18 shown).

Embodiment 3

[0101] Example 3: Determination of biological stability of bamboo shrimp antioxidant peptide

[0102] Prepare artificial gastric juice and artificial intestinal juice for later use. The preparation process of artificial gastric juice is as follows: Measure 16.4mL of dilute hydrochloric acid and 800mL of distilled water respectively, mix them, then add 10g of pepsin, shake evenly, place in a volumetric flask, and constant volume to 1000mL. Preparation of artificial intestinal juice: Weigh 6.8g of potassium dihydrogen phosphate, dissolve it in 500mL of distilled water, adjust the pH value to 6.8 with 0.1mol / L NaOH solution, and take 10g of trypsin, dissolve it in a certain Amount of distilled water, shake evenly, and set the volume to 1000mL.

[0103] Prepare chicken ovalbumin solution and bamboo shrimp antioxidant peptide solution with the same concentration (10mg / ml), mix them in a ratio of (1:4, 1:5, 1:6), and then add the same amount of spare Artificial gastric juice or in...

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Abstract

The invention relates to a penaeus japonicus anti-oxidative peptide. The amino acid sequence of the penaeus japonicus anti-oxidative peptide is shown as Gly-Asn-Gly-Leu-Pro. The invention further relates to a preparation method of the penaeus japonicus anti-oxidative peptide. The method comprises the following steps: raw material pretreatment; ultrasonic-assisted enzymolysis; ultrafiltration treatment; gel column treatment; reversed-phase high-performance liquid chromatography treatment. Compared with the prior art, the penaeus japonicus anti-oxidative peptide has higher antioxidant activity; the head of penaeus japonicus is taken as a raw material, so that the raw material source is wide, the cost is low, and the problem of production of leftovers in the processing process of the penaeus japonicus is solved; the penaeus japonicus anti-oxidative peptide has theoretical significance to further increase in the economic value of the penaeus japonicus; moreover, ultrasonic treatment and protease hydrolysis are combined, so that the hydrolysis rate is increased, effective components in the raw material are extracted fully, and the extraction rate is increased; moreover, the extraction manner is mild, and the effective components to be extracted are prevented from being damaged; meanwhile, the penaeus japonicus anti-oxidative peptide with a reliable structure can be obtained through multiple separation and purification, and gradual sieving.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a bamboo shrimp antioxidant peptide and a preparation method thereof. Background technique [0002] Bamboo prawn (Penaeus japonicus) is scientifically known as Penaeus japonicus, which belongs to Decapod order and Penaeidae. It has the reputation of "Queen of Shrimp". Bamboo prawns are not only large in size, but also delicious in quality. They are high-quality seafood products, so they are very suitable for making sushi prawns and other products. [0003] At present, most bamboo shrimps are processed into headless quick-frozen shrimp meat products for domestic sale or export, so that about 35% of the shrimp head scraps are produced during the processing process, and the shrimp head meat accounts for about 10% of the shrimp head scraps. 30% by weight. Since the shrimp head contains hard sand and gravel components such as stomach pouches and mouthparts, it cannot be eaten directly....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K7/06C07K1/36C07K1/34C07K1/20C07K1/16A61K38/08A61K47/42A61P39/06A23L33/18
CPCA23V2002/00A61K38/00A61K47/42A23L33/18C07K7/06C12P21/06A23V2250/55A23V2250/5428
Inventor 李丽方旭波陈小娥黄湛媛朱亚珠
Owner ZHEJIANG INT MARITIME COLLEGE
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