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Preparation method of ginkgo fruit protein peptide capable of reducing blood pressure

A technology of ginkgo protein and fruit protein, which is applied to the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve problems such as restrictions on antihypertensive drugs, and achieve high inhibitory activity, low cost, and high product quality.

Active Publication Date: 2019-08-30
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Current use of blood pressure-lowering drugs such as captopril and enalapril is limited due to adverse effects such as cough, rash and headache

Method used

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  • Preparation method of ginkgo fruit protein peptide capable of reducing blood pressure

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Experimental program
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Effect test

Embodiment 1

[0026] Example 1: A preparation method of blood pressure-lowering ginkgo fruit protein peptide

[0027] (1) Raw material pretreatment: 500 g of fresh ginkgo fruit were shelled, peeled, chopped, dried in a constant temperature drying oven at 45 °C for 24 h, crushed and passed through a 60-mesh sieve.

[0028] (2) Degreasing: take 220 g of ginkgo fruit powder, add 400 mL of ethyl acetate to soak, stir once every 10 minutes, soak for 2 hours, remove the solvent by suction filtration, and dry to obtain defatted ginkgo powder;

[0029] (3) Ginkgo protein extraction: Dissolve 200g defatted ginkgo powder in distilled water, the ratio of solid to liquid is 1:15, adjust the pH to 10.0, stir overnight, centrifuge at 8000 g for 20 min, take the supernatant, and then adjust the pH to 4.62, 8000 g After centrifugation for 20 min, the supernatant was discarded to obtain the precipitate. The precipitate was dialyzed in distilled water, and then freeze-dried to obtain ginkgo protein.

[0030...

Embodiment 2

[0036] Example 2: A preparation method of blood pressure-lowering ginkgo fruit protein peptide

[0037] (1) Raw material pretreatment: Shell 700g of fresh ginkgo fruit, peel off the seed coat, dry in a constant temperature drying oven for 30 hours, and pass through an 80-mesh sieve after crushing.

[0038](2) Degreasing: take 350 g of ginkgo fruit powder, add 100 mL of ethyl acetate to soak, stir once every 10 min, soak for 2 hours, remove the solvent by suction filtration, and dry to obtain defatted ginkgo powder;

[0039] (3) Protein extraction: Dissolve 300 g of defatted ginkgo powder in distilled water, adjust the material-to-liquid ratio to 1:18, and adjust the pH to 10, place it on a magnetic stirrer and stir for 6 hours, centrifuge, take the supernatant, and then carry out acid precipitation. Centrifuge and freeze-dry to obtain ginkgo protein.

[0040] (4) Enzymatic hydrolysis: Prepare 250 mL of 3% protein solution and dissolve it in 45°C, adjust the pH to 10.0, add 35...

Embodiment 3

[0046] Example 3: A preparation method of blood pressure-lowering ginkgo fruit protein peptide

[0047] A blood pressure-lowering ginkgo fruit protein peptide consisting of the following amino acid residues: threonine-asparagine-leucine-aspartic acid-tryptophan-tyrosine (TNLDWY). .

[0048] The preparation method comprises the following steps:

[0049] Step 1: Soak and degrease the ginkgo fruit powder to obtain the defatted ginkgo fruit powder;

[0050] Step 2: extracting the protein in the defatted ginkgo fruit powder by alkali-dissolving and acid-precipitating method, and lyophilizing the obtained extract to obtain ginkgo protein;

[0051] Step 3: Prepare the protein into an aqueous solution, add alkaline protease for enzymolysis, inactivate the enzyme after the enzymolysis, and then centrifuge to take the supernatant to obtain the ginkgo protein enzymatic hydrolysis solution;

[0052] Step 4: Ultrafiltration treatment is performed on the ginkgo protein enzymatic hydrolyz...

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Abstract

The invention discloses a preparation method of ginkgo fruit protein peptide capable of reducing blood pressure. The preparation method comprises the following specific steps of performing shell removal on fresh ginkgo fruits, performing crushing treatment, and performing extraction to obtain crude protein; performing enzymolysis on the crude protein through proteases; performing ultrafiltration on enzymatic hydrolysate; performing dextran gel chromatography on ultrafiltration permeation substances, and performing liquid-phase chromatographic separation on chromatography liquid, so as to obtain the ginkgo protein peptide having the potential of reducing blood pressure, wherein the amino acid sequence of the ginkgo protein peptide is threonine-asparagine-leucine-aspartic acid-tryptophan-tyrosine (TNLDWY). Small peptide prepared through the preparation method is high in angiotensin converting enzyme (ACE) restraining activity, cysteine residues do not exist in the amino acid sequence, anadditive for protecting bioactive peptide does not need to be added, and the ginkgo fruit protein peptide is simple in preparation technology, low in cost, high in product quality and suitable for industrialized production.

Description

technical field [0001] The invention relates to a preparation method of ginkgo fruit protein peptide for lowering blood pressure, and belongs to the technical field of intensive processing of agricultural products. Background technique [0002] According to the estimates of the World Health Organization, 17.5 million people die of cardiovascular diseases every year, and hypertension is the focus of prevention and treatment of cardiovascular diseases. Current use of blood pressure-lowering drugs such as captopril and enalapril is limited due to adverse effects such as cough, rash and headache. However, the increasing incidence of cardiovascular diseases necessitates some new, safe alternatives, such as food-derived active peptides. Bioactive peptide is a general term for a series of polypeptides with different sequences that constitute natural amino acids. They have various biological functions, such as anti-oxidation, immune promotion, hormone regulation, antibacterial, an...

Claims

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Application Information

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IPC IPC(8): C07K7/06C12P21/06C07K1/34C07K1/20C07K1/16
CPCC07K7/06C12P21/06
Inventor 魏兆军江力章建国马菲菲胡飞
Owner HEFEI UNIV OF TECH
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