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Water-soluble mussel extract

A water-soluble, extractable technology used in nutritional and medical applications to solve the problems of mussel powder insoluble, unpleasant "fishy" smell, unsuitable for inclusion, etc.

Pending Publication Date: 2017-12-01
THE NEW ZEALAND INST FOR PLANT & FOOD RES LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, whole mussel powders are insoluble and often have an unpleasant "fishy" taste, which makes them unsuitable for inclusion in many food products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0191] Example 1: Extraction of Green Shell Mussel Supercritical Slag (GSM Slag Extract) PAR 15

[0192] Supercritical CO from freeze-dried green shell mussels (160 g) 2 The extracted slag was suspended in 600ml of water. Oxyless U antioxidant (0.25g) was added. Papain (5ml) was added and the mixture was heated to 55°C in a shaking water bath for 1 hr. Then, Enzidase FP (0.5 g) was added and hydrolysis was continued for another 1 hr at 55°C in a shaking water bath.

[0193]The hydrolysis mixture was heated at 90°C for an additional 30 min, cooled to 55°C, then centrifuged at 10000 rpm for 30 min, after which time the supernatant (565ml) was recovered. The pH of the supernatant was adjusted to pH 4 with phosphoric acid. Activated carbon (2 g) was added. The supernatant was filtered through a Seitz 900 filter plate using diatomaceous earth (20 g pre-cover (Celite HyFlo) + 20 g bulk charge (Celite 545)). The filtrate (510ml) was recovered and mixed with maltodextrin (27.2g)...

Embodiment 2

[0199] Example 2: Extraction of Whole Fresh Green Shell Mussel (Whole Fresh GSM Extract) PAR 37

[0200] Homogenized meat (500 g) from green shell mussels was suspended in 400 ml water. Oxyless U antioxidant (0.25g) was added. Alcalase (2.5ml) and Enzidase Neutral (2.5ml) were added and the mixture was heated to 60°C in a shaking water bath for 3hr. Then, Enzidase FP (0.125 g) was added and hydrolysis was continued for another 1 hr at 60°C in a shaking water bath.

[0201] The hydrolysis mixture was heated at 95°C for an additional 40 min, cooled to 55°C, then centrifuged at 10000 rpm for 30 min, after which time the supernatant (795 ml) was recovered. The pH of the supernatant was adjusted to pH 4 with phosphoric acid. Activated carbon (2 g) was added. The supernatant was filtered through a Seitz 900 filter plate using Celite (2Og pre-cover + 2Og body charge). The filtrate (750ml) was recovered and mixed with maltodextrin (27.2g) and Oxyless U antioxidant (0.25g) until d...

Embodiment 3

[0205] Embodiment 3: Extraction of GSM whole powder (GSM whole powder extract) PAR 36

[0206] Freeze-dried powdered green shell mussels (160 g) were suspended in 600 ml of water. Oxyless U antioxidant (0.25 g) was added and the pH was adjusted from 6.0 to 8.0. Alcalase (2.5ml) and Enzidase Neutral (2.5ml) were added and the mixture was heated to 60°C in a shaking water bath for 3hr. Then, Enzidase FP (0.125 g) was added and hydrolysis was continued for another 1 hr at 60°C in a shaking water bath.

[0207] The hydrolysis mixture was heated at 95°C for an additional 40min, cooled to 55°C, then centrifuged at 10000rpm for 30min, after which the supernatant (590ml) was recovered. The pH of the supernatant was adjusted to pH 4 with phosphoric acid. Activated carbon (2 g) was added. The supernatant was filtered through a Seitz 900 filter plate using Celite (2Og pre-cover + 2Og body charge). The filtrate (550ml) was recovered and mixed with maltodextrin (27.2g) and Oxyless U a...

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Abstract

The invention relates to a water-soluble mussel extract produced by enzymatic hydrolysis of mussel material. The extract comprises a high proportion of low molecular weight peptides and demonstrates anti-inflammatory properties.

Description

[0001] This application claims priority to New Zealand Provisional Application 706298, filed 24 March 2015, which is incorporated herein by reference. 1. Field of invention [0002] The present invention relates to water-soluble mussel extracts, compositions comprising said water-soluble mussel extracts, and their use in nutritional and medical applications. 2. Background of the invention [0003] Shellfish, especially mussels, are known to be rich in compounds that support health. Shellfish extracts are an established nutraceutical category in the global market. [0004] Some extracts of shellfish have anti-inflammatory and other medicinal effects often claimed to be derived from the lipid fraction. Inflammation is associated with a variety of disease states, including arthritis, atherosclerosis, and cancer. Current medical treatment of inflammation relies heavily on non-steroidal anti-inflammatory drugs (NSAIDs) such as aspirin, many of which have undesirable side effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K38/01A61K35/618A61K38/02A61P29/00
CPCA61K35/618A61K38/012A23V2002/00A23L33/18A23L17/50A61P1/00A61P1/02A61P1/04A61P11/00A61P11/06A61P17/06A61P19/02A61P21/00A61P25/00A61P25/28A61P27/16A61P29/00A61P3/04A61P35/00A61P37/08A61P43/00A61P9/00A61P9/10A61P3/10A23V2200/324
Inventor 苏珊·内莱特·马歇尔
Owner THE NEW ZEALAND INST FOR PLANT & FOOD RES LTD
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