Antihypertensive peptide and preparation method thereof

A blood pressure-lowering peptide and a part of the technology are applied in the field of blood pressure-lowering peptide and its preparation, which can solve the problems such as the lack of antihypertensive active peptide, the increase of free amino acid content, the difficulty of clinical application, etc., and achieve convenient artificial synthesis, high ACE inhibitory activity, Inexpensive effect

Active Publication Date: 2018-01-16
青岛琛蓝健康产业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing problems: (1) The Chinese patent core technology with the application number 201611021291.8 uses fermentation and enzymatic hydrolysis, and the process is complex; and the protein molecule has become smaller after fermentation, if it is enzymatically hydrolyzed, the polypeptide content in the product will be greatly increased (2) The patent did not obtain a peptide with a definite sequence of antihypertensive activity; (3) The method of the patent also needs to add a peptide protective agent

Method used

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  • Antihypertensive peptide and preparation method thereof
  • Antihypertensive peptide and preparation method thereof
  • Antihypertensive peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1. Preparation of antihypertensive peptide derived from Philippine clam

[0052] (1) Pretreatment of fresh shellfish: wash the fresh Philippine clams, steam and take the meat, mince the meat and freeze it in a -20°C refrigerator, transfer it to a vacuum freeze dryer after 6 hours, freeze dry it for 48 hours, and crush it. Pass through a 40-mesh sieve to obtain dried shellfish powder, store at -20°C, and set aside;

[0053] (2) Culture medium preparation and sterilization: add fresh shellfish meat powder, sucrose and distilled water respectively at a weight ratio of 1:0.1:25 to prepare a medium, and sterilize in a sterilizing pot at 121°C for 15 minutes;

[0054] (3) Preparation of natto bacteria suspension: transfer appropriate amount of activated natto bacteria into a triangular flask filled with seed medium, at 37°C, 160r. min -1 Under the condition of shaker shaking culture for 24 hours, made 10 8 CFU. mL -1 The seed fungus suspension, standby;

[0055] (4) Liq...

Embodiment 2

[0094] 1. Preparation of hypotensive peptide derived from oyster (Ostrea gigas thunberg)

[0095] (1) Pretreatment of fresh oysters: wash the fresh oysters, cook them and take the meat, mince the meat and put it in a -20°C refrigerator to freeze, transfer it to a vacuum freeze dryer after 6 hours, freeze-dry it for 48 hours, crush it, and pass it for 40 hours. Mesh sieve to obtain dried shellfish powder, store at -20°C, and set aside;

[0096] (2) Culture medium preparation and sterilization: add fresh shellfish meat powder, sucrose and distilled water respectively at a weight ratio of 1:0.1:25 to prepare a medium, and sterilize in a sterilizing pot at 121°C for 15 minutes;

[0097] (3) Preparation of natto bacteria suspension: transfer appropriate amount of activated natto bacteria into a triangular flask filled with seed medium, at 35°C, 140r. min -1 Under the condition of shaker shaking culture for 36 hours, made 10 8 CFU. mL -1 The seed fungus suspension, standby;

...

Embodiment 3

[0108] 1. Preparation of abalone-derived hypotensive peptide

[0109] (1) Pretreatment: Wash the fresh abalone, cook and take the meat, mince the meat and freeze it in a -20°C refrigerator, transfer it to a vacuum freeze dryer after 6 hours, freeze dry it for 48 hours, crush it, and pass it through a 40-mesh sieve , to obtain dried shellfish powder, stored at -20°C, and set aside;

[0110] (2) Culture medium preparation and sterilization: add fresh shellfish meat powder, sucrose and distilled water respectively at a weight ratio of 1:0.1:25 to prepare a medium, and sterilize in a sterilizing pot at 121°C for 15 minutes;

[0111] (3) Preparation of natto bacteria suspension: transfer appropriate amount of activated natto bacteria into a triangular flask equipped with seed medium, at 40°C, 180r min -1 Under the condition of shaking table shaking culture for 12 hours, make Bacillus natto seed bacteria suspension;

[0112] (4) liquid fermentation and post-ripening: insert into t...

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Abstract

The invention relates to an antihypertensive peptide and a preparation method thereof, and specifically relates to extraction of the antihypertensive peptide from shells. The antihypertensive peptidecomprises the following amino acid sequences: Val-Leu-Asp-Ser-Gly-Asp-Gly-Val-Thr-His; Leu-Asp-Ser-Gly-Asp-Gly-Val-Thr-His; Val-Val-Val-Gly-Asp-Gly-Ala-Val-Gly-Lys; and Phe-Ala-Gly-Asp-Asp-Ala-Pro-Arg-Ala. The ACE inhibitory activity of the antihypertensive peptide prepared in the invention is high, and in the concentration range of lower than 100 micrometers, the antihypertensive peptide is freeof toxic or side effect for vascular endothelial cells and is high in safety; an additional enzymolysis agent is not used in the preparation process, cysteine residues are not contained in the amino acid sequences of the obtained antihypertensive peptide, an additive for protecting the activity of the peptide does not need to be used, the preparation process is simple, the cost is low, and the product quality is high; the raw materials are wide in resources in coastal areas, the cost is low, and the antihypertensive peptide is applicable to industrial production.

Description

technical field [0001] The invention relates to a blood pressure-lowering peptide and a preparation method thereof, in particular to extracting a blood-pressure-lowering peptide from shellfish. Background technique [0002] Antihypertensive peptides, also known as angiotensin converting enzyme (Angiotensin I Converting Enzyme, ACE) inhibitory peptides, are a class of polypeptide short-chain substances isolated from food proteins that can significantly lower blood pressure. From the source, it can be divided into milk protein (including casein, whey protein), fermented food, animal protein, vegetable protein and natural ACE inhibitory peptide. These antihypertensive peptides derived from food are usually obtained by protease hydrolyzing protein under mild conditions, and are safe to eat. Their common outstanding advantage is that they only have a hypotensive effect on hypertensive patients, and have no antihypertensive effect on normal blood pressure. Therefore, there will b...

Claims

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Application Information

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IPC IPC(8): C07K7/06C12P21/02A61K38/08A61P9/12A23L33/18A23L33/115A23L33/125A23L33/17A23L33/15A23L33/16
Inventor 魏玉西陈应运
Owner 青岛琛蓝健康产业集团有限公司
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