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Fermentation method for preparing Chinese wolfberry active peptide, method, application, inhibitor and functional food

A technology for functional foods and active peptides, applied in the preparation methods of peptides, enzyme inhibitor components, biochemical equipment and methods, etc., can solve problems such as liver and kidney burden, side effects, etc. The effect of the application foreground

Active Publication Date: 2021-03-05
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since synthetic drugs of western medicine can cause liver and kidney burdens, accompanied by great side effects, active peptides with biological functions have good development prospects in the treatment and / or prevention of high blood pressure, high blood sugar drugs and health food

Method used

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  • Fermentation method for preparing Chinese wolfberry active peptide, method, application, inhibitor and functional food
  • Fermentation method for preparing Chinese wolfberry active peptide, method, application, inhibitor and functional food
  • Fermentation method for preparing Chinese wolfberry active peptide, method, application, inhibitor and functional food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Preparation of wolfberry protein extract

[0023] Using 10g of dried wolfberry as raw material, weigh wolfberry and add 100mL of deionized water to soak for 2 hours, then pulverize, ultrasonically extract for 60min, centrifuge at 5000rpm for 10min, and 9.6g of precipitate is used to extract wolfberry protein.

[0024] After precipitation and freeze-drying, pulverize again to obtain wolfberry powder, add 192mL of organic solvent extract to the wolfberry powder, n-hexane:ethanol=2.6:1 (v / v), stir and extract at a temperature of 50°C and a rotating speed of 150rpm for 1 hour, filter, filter The cake is extracted once with the same organic solvent extract as above, filtered twice after extraction, and the filter cake is 7.5g wolfberry protein after freeze-drying.

[0025] (2) Preparation of wolfberry active peptide

[0026] Add wolfberry protein to 112mL ionized water, adjust the pH to 7.5 with 1M sodium hydroxide solution, inoculate microbial strains (Bacillus subtili...

Embodiment 2

[0029] Lycium barbarum protein is extracted, and wolfberry active peptide is prepared through microbial fermentation of wolfberry protein.

[0030] (1) Preparation of wolfberry protein extract

[0031] Using 20g of dried wolfberry as raw material, weigh wolfberry and add 40mL of deionized water to soak for 2 hours, then pulverize, ultrasonically extract for 20min, and centrifuge at 7000rpm for 10min to obtain 19.1g of precipitate for extracting wolfberry protein.

[0032] After precipitation and freeze-drying, pulverize again to obtain wolfberry powder, add 97.5mL of organic solvent extract to the wolfberry powder, ethyl acetate:methanol=1:1 (v / v), stir and extract at a temperature of 20°C and a rotating speed of 80rpm for 0.5 hours, extract Filter once, and the filter cake is 15g wolfberry protein after freeze-drying.

[0033] (2) Preparation of wolfberry active peptide

[0034] Add wolfberry protein to 75mL deionized water, adjust the pH to 7.5 with 1M sodium hydroxide sol...

Embodiment 3

[0037] Lycium barbarum protein is extracted, and wolfberry active peptide is prepared through microbial fermentation of wolfberry protein.

[0038] (1) Preparation of wolfberry protein extract

[0039] Using 30g of dried wolfberry as raw material, weigh wolfberry and add 120mL of deionized water to soak for 2 hours, then pulverize, ultrasonically extract for 40min, centrifuge at 5000rpm for 15min, and 28.7mL of precipitate is used to extract wolfberry protein.

[0040] After precipitation and freeze-drying, crush again to obtain wolfberry powder, add 143.5mL of organic solvent extract to the wolfberry powder, ethyl acetate:methanol=1:4 (v / v), stir and extract at a temperature of 20°C and a speed of 80rpm for 0.5 hours, filter , the filter cake is extracted once with the same organic solvent extract as above, filtered after extraction twice, and the filter cake is 22.67g wolfberry protein after freeze-drying.

[0041] (2) Preparation of wolfberry active peptide

[0042] Add w...

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Abstract

The invention relates to a fermentation method for preparing Chinese wolfberry active peptide. The method utilizes microorganisms to ferment Chinese wolfberry protein to prepare Chinese wolfberry active peptide, and the Chinese wolfberry active peptide prepared by the technology provided by the invention has the following characteristics that under the action of a proteinase system of the microorganisms, large molecular weight protein in Chinese wolfberry protein is degraded into small molecular peptide; the adverse reactions such as allergy caused by the Chinese wolfberry protein are avoided,the active site of the peptide is exposed so as to provide the angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV(DPP-IV) inhibition activity, and the Chinese wolfberry active peptide can be used in the fields of drugs, functional foods, food additives etc., and has broad application prospects.

Description

technical field [0001] The invention relates to a method for preparing wolfberry active peptide by a fermentation method. The invention uses microorganisms to ferment wolfberry protein to prepare wolfberry active peptide. Background technique [0002] Bioactive peptides are a general term for a class of skin compounds that are composed of 2 to 20 amino acids and have a relative molecular weight of less than 6kDa, which are beneficial to the life activities of biological organisms or have physiological effects. They have very important scientific significance. [0003] Natural products are still the main source of bioactive peptides, since plants, animals and dairy products all contain high amounts of protein. Some peptides are inactive in the parent protein and can be released by enzymatic hydrolysis or microbial fermentation. Bacillus subtilis has been widely used in microbial fermentation due to its strong proteolytic activity. Fermented products have better solubility a...

Claims

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Application Information

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IPC IPC(8): C07K1/30C12P39/00C12P21/00C07K2/00A23L33/18A61K38/00A61P3/06A61P9/12C12R1/125C12R1/225C12R1/46
CPCC07K1/30C12P39/00C12P21/00C07K2/00A23L33/18A61K38/005A61P3/06A61P9/12A23V2002/00A23V2200/326A23V2200/3262A23V2250/55
Inventor 靳艳庄晶玲叶明亮
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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