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Shark composite short chain polypeptide having anti-inflammatory activity and preparation method and application

A shark and short peptide technology, which is applied in the field of shark compound short peptides and its preparation, can solve the problems of waste of resources, ineffective utilization of fish skin and fish meat, etc., and achieve effective utilization, significant comprehensive anti-inflammatory effect, and good anti-inflammatory effect Effect

Pending Publication Date: 2020-09-18
厦门肽王基因科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional Chinese medicine believes that shark meat has sweet taste, appetizing eating, invigorating spleen and replenishing qi, and anti-fatigue, etc. However, whether it has anti-inflammatory effects is rarely reported
In the traditional processing of sharks, shark fins, livers and cartilages with high commercial value are mainly obtained, while fish skin and fish meat are often not effectively utilized, resulting in waste of resources

Method used

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  • Shark composite short chain polypeptide having anti-inflammatory activity and preparation method and application
  • Shark composite short chain polypeptide having anti-inflammatory activity and preparation method and application

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Cut the frozen and thawed bamboo shark into about 1cm 3 For small pieces, remove fat with 15 times the volume of n-butanol aqueous solution (concentration: 10% wt) of the wet weight of shark pieces, stir slowly at 30 rpm for 12 hours, and change the alcohol solution once in the middle. Then pour it into a 150-mesh stainless steel screen, rinse it with water repeatedly until it is odorless, and drain it. Use 15 times the volume of the wet weight of the shark block in pure water to scald it in a bath at 95°C for 20 minutes, and then homogenize it after cooling. Enzymolysis solution was obtained by enzymatic hydrolysis with papain, the enzymolysis conditions were: pH 5.0, temperature 55°C, enzymolysis time 3h, enzyme amount 3%. Then the temperature was raised to 90°C and kept for 20 min to terminate the reaction. The reaction solution was filtered through a 300-mesh screen and cotton gauze, and the filtrate was centrifuged at 8,000 rpm for 20 minutes, and then freeze-dri...

Embodiment 2

[0027] Cut the frozen and thawed gray star shark into about 1cm 3 For small pieces, use 10 times the volume of the wet weight of shark pieces in isopropanol aqueous solution (concentration: 15%wt) to remove fat, stir slowly at 30 rpm for 12 hours, and change the isopropanol aqueous solution once in the middle. Then pour it into a 150-mesh stainless steel screen, rinse it with water repeatedly until it is odorless, and drain it. Use 15 times the volume of the wet weight of the shark block in pure water to scald it in a bath at 95°C for 20 minutes, and then homogenize it after cooling. Bromelain was used to enzymatically hydrolyze to obtain an enzymatic hydrolyzate, and the enzymolysis conditions were: pH 5.0, temperature 52°C, enzymolysis time 4 hours, enzyme amount 4%. Then the temperature was raised to 90°C and kept for 20 min to terminate the reaction. The reaction solution was filtered through a 300-mesh screen and cotton gauze, and the filtrate was centrifuged at 8,000 r...

Embodiment 3

[0029] Take a freshly deboned striped bamboo shark and cut it into about 1cm 3 For small pieces, remove fat with 15 times the volume of n-butanol aqueous solution (concentration: 10% wt) of the wet weight of shark pieces, stir slowly at 30 rpm for 12 hours, and change the alcohol solution once in the middle. Then pour it into a 150-mesh stainless steel screen, rinse it with water repeatedly until it is odorless, and drain it. Use 15 times the volume of the wet weight of the shark block in pure water to scald it in a bath at 95°C for 20 minutes, and then homogenize it after cooling. The hydrolyzate was obtained by enzymatic hydrolysis with subtilisin and collagenase. The enzymatic hydrolysis conditions were: pH 5.0, temperature 55° C., enzymolysis time 3 h, enzyme amount: 4% subtilisin, 1% collagenase. Then the temperature was raised to 95°C and kept for 10 min to terminate the reaction. The reaction solution was filtered through a 300-mesh screen and cotton gauze, and the fi...

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Abstract

The invention provides shark composite short chain polypeptide having anti-inflammatory activity and a preparation method and application, and relates to the technical field of marine organisms. The preparation method comprises the steps of shearing sharks which are fresh or unfrozen after frozen storage and deboned into small blocks, removing fat with an alcohol solution, performing repeated rinsing until the sharks are tasteless, and performing draining; performing immersing and scalding treatment on the shark blocks with pure water; performing cooling to room temperature, performing homogenization treatment, performing enzymolysis with proteases to obtain enzymatic hydrolysate, and performing heating for ending a reaction; performing crude filtering on the enzymatic hydrolysate, performing centrifugation treatment, taking supernatant, performing filtering, removing solvents from filtrate, performing sterilization and drying, and obtaining the shark composite short chain polypeptide.The shark composite short chain polypeptide has anti-inflammatory activity, can be applied to functional foods and special medical formula foods as ingredients, and has notable biologic activity of resisting inflammatory, nourishing the liver, protecting the kidney and the like. Conventional complex working procedures for treating raw materials are simplified, the shark composite short chain polypeptide having favorable anti-inflammatory efficacy can be obtained, and industrial large-scale cost-effective production purpose can be achieved.

Description

technical field [0001] The invention relates to the technical field of marine organisms, in particular to a short compound shark peptide with anti-inflammatory activity, a preparation method and application thereof. Background technique [0002] The abundant proteins in marine species contain valuable bioactive peptide resources. In recent years, researchers have extracted mixed polypeptides from various organisms to treat inflammation, replacing traditional whole organisms as medicine. Studies have shown that velvet antler polypeptide can produce anti-inflammatory effect on NIH3T3 cells and it is the result of the joint action of multiple peptides (Gao Leng, Wang Haotian, Niu Xiaohui, etc. Extraction and function research of velvet antler polypeptide protein[J]. Jilin Traditional Chinese Medicine, 2018, 38(7):825-828). The cartilage of sharks in the ocean contains immune active factors, and the shark chondroitin extracted from it has also been confirmed to have certain an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23L33/18
CPCA23V2002/00A23L33/18C07K1/34C12P21/06A23V2200/30A23V2250/55
Inventor 王悦沈东炎陈清西
Owner 厦门肽王基因科技有限公司
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