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Application of anchovy peptide-catechin conjugate in memory improvement

An anchovy peptide, a memory-improving technology, applied in applications, medical preparations with non-active ingredients, and medical preparations containing active ingredients, etc., can solve the problem that there is no definite memory improvement effect, and there is no confirmed protein peptide-polyphenol-fish oil. Problems such as the memory effect of the emulsion, to achieve the effect of a simple preparation method

Pending Publication Date: 2021-06-11
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the "assisting improvement of memory effect" claimed in the patent is only based on the memory-improving effect of the anchovy enzymatic peptide. The patent does not have an exact memory-improving effect test, and does not confirm that the prepared protein peptide-polyphenol-fish oil emulsion Does liquid have any effect on improving memory?

Method used

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  • Application of anchovy peptide-catechin conjugate in memory improvement
  • Application of anchovy peptide-catechin conjugate in memory improvement
  • Application of anchovy peptide-catechin conjugate in memory improvement

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Embodiment

[0057] The preparation method of anchovy peptide-catechin conjugate, comprises the following steps:

[0058] (1) The anchovies with their heads removed and viscera removed are used as raw materials, and are minced by a meat grinder to make minced meat. Weigh an appropriate amount and add the same proportion of deionized water, and then add three proteases (Alcalase 2.4L, papain and trypsin, protein / substrate are 0.15%, 0.1% and 0.25%, w / w) to enzymatically untie. The enzymolysis temperature is 55°C, and the enzymolysis time is 8h. After the enzymatic hydrolysis, heat at 95°C for 15 minutes to inactivate the enzyme. After inactivating the enzyme, the hydrolyzed product was centrifuged at 5000×g and 4°C for 20 min, the supernatant was collected, concentrated in vacuo, and spray-dried to obtain anchovy polypeptide (APH) powder.

[0059] The inlet air temperature and outlet air temperature of the spray drying were 185°C and 90°C respectively, and the feed flow rate was 20mL / min...

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Abstract

The invention discloses an application of an anchovy peptide-catechin conjugate in memory improvement. The preparation method of the anchovy peptide-catechin conjugate comprises the following steps: mixing an anchovy polypeptide solution and a catechin solution according to the mass ratio of anchovy polypeptide to catechin of 5: 1, reacting for more than 24 hours in the presence of oxygen, and continuously stirring in the reaction process; and performing low-temperature dialysis on the reacted sample, and performing vacuum freeze drying to obtain the anchovy peptide-catechin conjugate. According to the coilia tail peptide-catechin conjugate, the variety of polyphenol and the dosage ratio of coilia tail peptide to polyphenol are optimized, and the prepared coilia tail peptide-catechin conjugate can improve the memory impairment improvement effect of model mice.

Description

technical field [0001] The invention belongs to the field of functional foods, and in particular relates to the application of anchovy peptide-catechin conjugates in improving memory. Background technique [0002] Protein and polyphenols are two important components of food with functional and nutritional properties. Polypeptides are substances with multiple functional activities composed of 20 kinds of amino acids, which can be obtained from food-derived proteins by biological enzymatic hydrolysis technology. Polyphenols are plant secondary metabolites with unique phenolic hydroxyl structures. [0003] Studies have shown that proteins / peptides can interact with polyphenols through reversible non-covalent bonds (hydrogen bonds, van der Waals forces, π bonds, hydrophobic and ionic interactions) or irreversible covalent bonds. Due to the longer lasting irreversible covalent binding between polypeptides and polyphenols, this reaction is more conducive to its development in th...

Claims

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Application Information

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IPC IPC(8): A61K38/01A61K31/353A61K47/55A61P25/28A23L33/18A23L33/105
CPCA61K38/012A61K31/353A61K47/55A61P25/28A23L33/18A23L33/105A23V2002/00A23V2200/322A23V2250/2132A23V2250/542
Inventor 赵甜甜张业辉张友胜焦文娟刘伟峰
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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