Preparation method of meteng fruit meal bioactive peptide with uric acid reducing effect

A bioactive peptide, the technology of satoshi fruit, which is applied in the field of preparation of bioactive peptides of satoko fruit meal, can solve the problems of unreported research on bioactive functions, achieve good absorption and utilization efficiency of human body, low production cost, and small molecular weight Effect

Inactive Publication Date: 2019-07-30
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As a plant newly introduced to China, there are very few studies on its proteins and peptides at home and abroad. Current studies have shown that the protein of saiteng fruit has...

Method used

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  • Preparation method of meteng fruit meal bioactive peptide with uric acid reducing effect
  • Preparation method of meteng fruit meal bioactive peptide with uric acid reducing effect
  • Preparation method of meteng fruit meal bioactive peptide with uric acid reducing effect

Examples

Experimental program
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Effect test

Embodiment 1

[0043] Example 1: Preparation of bioactive peptides with uric acid-lowering effect of sachaeji fruit meal

[0044] (1) Pre-treatment of satobi pulp

[0045] Pulverize the satoshi fruit cake and pass it through a 40-mesh sieve. After supercritical extraction and degreasing, dry it overnight in an oven until the organic solvent is completely removed. According to the weight ratio of satoshi fruit cake: distilled water = 1:25, add water and soak for 3 hours to obtain Satoko pulp solution;

[0046] (2) Protease hydrolysis

[0047]Using neutral protease to hydrolyze the cane fruit meal to prepare polypeptide. Heat the saiteng fruit meal solution to the optimum temperature of neutral protease hydrolysis at 45°C, use 0.1mol / L hydrochloric acid and sodium hydroxide to adjust the pH of the solution to 7, add 5% neutral protease, hydrolyze for 6 hours, and then set the temperature at 90°C Inactivate the enzyme at high temperature for 15 minutes, centrifuge at 4000 r / min for 10 minute...

Embodiment 2

[0054] Example 2: Preparation of bioactive peptides with uric acid-lowering effect

[0055] (1) Pre-treatment of satobi meal

[0056] Pulverize the satoshi fruit cake and pass it through a 40-mesh sieve. After supercritical extraction and degreasing, dry it overnight in an oven until the organic solvent is completely removed. According to the weight ratio of satoshi fruit cake: distilled water = 1:25, add water and soak for 3 hours to obtain Satoko pulp solution;

[0057] (2) Protease hydrolysis

[0058] Alkaline protease was used to hydrolyze the cane fruit meal to prepare polypeptide. Heat the saiteng fruit pulp solution to the optimum temperature of alkaline protease enzymatic hydrolysis at 50°C, use 0.1mol / L hydrochloric acid or sodium hydroxide to adjust the pH of the solution to 10, add 5% alkaline protease, hydrolyze for 6 hours, and heat at 90°C Inactivate the enzyme at high temperature for 15 minutes, centrifuge at 4000 r / min for 10 minutes, and take the enzymatic ...

Embodiment 3

[0065] Example 3: Preparation of bioactive peptides with uric acid-lowering effect of sachaeji fruit meal

[0066] (1) Pre-treatment of satobi meal

[0067] Pulverize the satoshi fruit cake and pass it through a 40-mesh sieve. After supercritical extraction and degreasing, dry it overnight in an oven until the organic solvent is completely removed. According to the weight ratio of satoshi fruit cake: distilled water = 1:25, add water and soak for 3 hours to obtain Satoko pulp solution;

[0068] (2) Protease hydrolysis

[0069] Trypsin was used to hydrolyze the cane fruit pulp to prepare polypeptides. Heat the saiteng pulp solution to the optimum temperature of trypsin enzymatic hydrolysis at 55°C, use 0.1mol / L hydrochloric acid or sodium hydroxide to adjust the pH of the solution to 9, add 5% trypsin, hydrolyze for 6 hours, and extinguish at 90°C Enzyme for 15 minutes, centrifuge at 4000 r / min for 10 minutes, and take the enzymatic hydrolyzate of cane fruit pulp in the supe...

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Abstract

The invention discloses a preparation method of a meteng fruit meal bioactivity peptide with a uric acid reducing effect, which comprises the following steps:(1) pretreatment of meteng seed meal: crushing, degreasing, removing an organic reagent, and soaking in water to obtain a meteng seed meal solution;(2) protease enzymolysis: heating to 40-60 DEG C, adjusting pH to 2-11, adding protease for hydrolysis, then inactivating enzyme at high temperature, centrifuging, and taking supernatant to obtain crude enzymolysis solution;(3) fermentation of bacillus lactis DU-106: inoculating the fermentation seed solution to the crude enzymolysis solution of maitenu protein, stirring and mixing uniformly, and fermenting at 25-35 DEG C for 2-7 days;(4) neutralization and filteration: adjusting the pH value of the cooled hydrolysate to be neutral, and filtering to obtain enzymolysis solution; (5) membrane separation: carrying out ultrafiltration membrane filtration, evaporation concentration and freeze drying. According to the invention, protease enzymolysis, lactic acid bacillus DU-106 fermentation and ultrafiltration separation technologies are utilized to prepare the meteng fruit meal bioactive peptide, so that the meteng fruit meal bioactive peptide has an obvious uric acid reducing effect; and the meteng fruit meal is leftovers generated after the meteng fruit is pressed into oil, so that the method has the advantages of simple process, low production cost and no pollution.

Description

technical field [0001] The invention relates to the technical field of saiteng fruit, in particular to a method for preparing bioactive peptides of saiteng fruit meal with the effect of reducing uric acid. Background technique [0002] In recent years, with changes in lifestyle, eating habits, and the surrounding environment, the incidence of gout has been increasing year by year. Long-term high uric acid levels will have a series of adverse consequences on blood vessels, heart, and kidneys, increasing the risk of cardiovascular and cerebrovascular diseases, high blood pressure, diabetes, and kidney diseases. Uric acid-lowering drugs commonly used in clinical practice, such as allopurinol, probenecid, and benzbromarone, all have toxic and side effects such as allergies, bone marrow suppression, and liver function damage. Therefore, it is of great significance to develop food-derived, novel, and low-toxicity-lowering active substances for uric acid. [0003] A large number ...

Claims

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Application Information

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IPC IPC(8): C12P21/00C12P21/06C07K1/34C12R1/07
CPCC07K1/34C12P21/00C12P21/06Y02P20/54
Inventor 杜冰温嘉敏黎攀田文妮黄剑钊赖玉健
Owner SOUTH CHINA AGRI UNIV
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