Stichopus japonicus oligopeptide cross-linked microcapsule, and preparation method and application thereof

An oligopeptide and microcapsule technology, applied in the directions of microcapsule preparation, microsphere preparation, application, etc., can solve the problems of low oral bioavailability, affect the sustainability of vitality, loss of biological activity, etc., and achieve the improvement of sensory flavor characteristics, The effect of enhancing immunity and reducing volatility

Active Publication Date: 2021-09-17
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) Sea cucumber polypeptides are easily degraded by low-value gastric acid and enzymes in the gastrointestinal tract when they are taken orally directly, resulting in almost no biological activity in this environment Partial or even complete loss, oral bioavailability is very low;
[0005] (2) Like most functionally active peptides, sea cucum...

Method used

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  • Stichopus japonicus oligopeptide cross-linked microcapsule, and preparation method and application thereof
  • Stichopus japonicus oligopeptide cross-linked microcapsule, and preparation method and application thereof
  • Stichopus japonicus oligopeptide cross-linked microcapsule, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: Preparation of Apostichopus japonicus oligopeptide cross-linked microcapsules A

[0047] The preparation method of sea cucumber oligopeptide cross-linked microcapsule A specifically comprises the following steps:

[0048] 1. Preparation of cross-linked core material

[0049] Weigh the sea cucumber oligopeptide with a molecular weight of 200Da according to the mass ratio of 1:1:1, and the molecular weight is 8.02×10 4 sodium hyaluronate and magnesium chloride (cross-linking agent) solution with a mass concentration of 0.5%, firstly mix the sea cucumber oligopeptide and sodium hyaluronate evenly, then add the magnesium chloride solution under continuous stirring, and finally in 35°C, 300r / min vibration and crosslinking for 2 hours to obtain a crosslinked core material.

[0050] 2. Preparation of functional wall materials

[0051] (1) Preparation of tremella polysaccharide

[0052] Tremella polysaccharide was prepared by enzymatic hydrolysis and alcohol preci...

Embodiment 2

[0063] Embodiment 2: Preparation of Apostichopus japonicus oligopeptide cross-linked microcapsule B

[0064] The preparation method of sea cucumber oligopeptide cross-linked microcapsule B specifically comprises the following steps:

[0065] 1. Preparation of cross-linked core material

[0066] According to the mass ratio of 2:1:1, weigh the sea cucumber oligopeptide with a molecular weight of 350Da and a molecular weight of 6.02×10 5 sodium hyaluronate and modified starch (cross-linking agent) solution with a mass concentration of 1%, firstly mix the sea cucumber oligopeptide and sodium hyaluronate evenly, then add the modified starch solution under continuous stirring, and finally set the temperature at 40°C , 400r / min vibration cross-linking for 3h, the obtained cross-linked core material.

[0067] 2. Preparation of functional wall materials

[0068] (1) Preparation of tremella polysaccharide

[0069] Tremella polysaccharide was prepared by enzymatic hydrolysis and alco...

Embodiment 3

[0080] Example 3: Preparation of Apostichopus japonicus oligopeptide cross-linked microcapsule C

[0081] The preparation method of sea cucumber oligopeptide cross-linked microcapsule C specifically comprises the following steps:

[0082] 1. Preparation of cross-linked core material

[0083] According to the mass ratio of 3:2:1, weigh the sea cucumber oligopeptide with a molecular weight of 500 Da and a molecular weight of 4.01×10 6 sodium hyaluronate and barium chloride (cross-linking agent) solution with a mass concentration of 1.5%, first mix the sea cucumber oligopeptide and sodium hyaluronate evenly, then add the barium chloride solution under continuous stirring, and finally 43°C, 350r / min vibration cross-linking for 4h, to obtain a cross-linked core material.

[0084] 2. Preparation of functional wall materials

[0085] (1) Preparation of tremella polysaccharide

[0086] Tremella polysaccharide was prepared by enzymatic hydrolysis and alcohol precipitation method, a...

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Abstract

The invention discloses a stichopus japonicus oligopeptide cross-linked microcapsule, and a preparation method and application thereof. According to the invention, sodium hyaluronate, modified starch, maltodextrin and the like serve as cross-linking agents; a cross-linking core material and a cross-linking functional wall material are prepared firstly; then, the cross-linking core material and the cross-linking functional wall material are respectively subjected to two-step cross-linking embedding; therefore, the microcapsule has a three-dimensional structure which is formed by cross-linking a core material, pre-embedding a basic wall material and then embedding the cross-linking functional wall material from inside to outside in sequence; the three-dimensional structure is more stable, so that the external environment resistance of the prepared stichopus japonicus oligopeptide cross-linked microcapsule in the invention is remarkably improved; therefore, the oral bioavailability is improved; the shelf life is prolonged; and in addition, as the stichopus japonicus oligopeptide is embedded, the microcapsule also greatly improves the sensory flavour characteristics of the stichopus japonicus oligopeptide.

Description

technical field [0001] The invention relates to a microcapsule and its preparation method and application, in particular to a japonicus oligopeptide cross-linked microcapsule, its preparation method and application, and belongs to the technical field of biological peptide microencapsulation. Background technique [0002] Sea cucumber is as famous as ginseng, bird's nest and shark's fin, and is listed as one of the eight treasures. Sea cucumbers contain active components such as sea cucumber polypeptides, sea cucumber polysaccharides, fatty acids, sea cucumber saponins, vitamins, and cerebrosides. Among them, sea cucumber polypeptides have biological activities such as delaying aging, enhancing immunity, anti-tumor, and anti-coagulation, and have high medicinal value and medical value. [0003] However, in the field of medicine, the application of sea cucumber peptides is subject to many restrictions, as follows: [0004] (1) Sea cucumber polypeptides are susceptible to deg...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/125A23L33/115A61K8/73A61K8/64A61K8/92A61K8/11A61Q19/08B01J13/14
CPCA23L33/18A23L33/125A23L33/115A61K8/735A61K8/64A61K8/73A61K8/922A61K8/732A61K8/733A61K8/11A61Q19/08B01J13/14A23V2002/00A61K2800/805A61K2800/84A23V2200/32A23V2200/30A23V2200/324A23V2250/55A23V2250/51A23V2250/18A23V2250/5114A23V2250/5118
Inventor 彭健方素云胡晓珂闵军张海坤刘卫
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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