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Dried yellow croaker flavor peptide Tit5 and application thereof

A squid flavor peptide and a technology for describing flavor peptides, applied in yellow croaker flavor peptide Tit5 and its application field

Active Publication Date: 2021-12-31
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This study is the first discovery of flavor peptides with antibacterial effects

Method used

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  • Dried yellow croaker flavor peptide Tit5 and application thereof
  • Dried yellow croaker flavor peptide Tit5 and application thereof
  • Dried yellow croaker flavor peptide Tit5 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1: the LCMS of yellow croaker sample

[0054] Weigh 100-200g of yellow croaker sample fish meat and viscera into a beaker, add an appropriate amount of ultrapure water and crush it with a mixer for 3-5 minutes, and then boil the broken tissue in a water bath at 100°C for 2-3 hours. Samples were prepared by centrifugation at 11000 g for 20 min at 4 °C. Then pass the centrifuged supernatant through a 1000-1500 mesh sieve, freeze in the refrigerator, and freeze-dry overnight. The lyophilized samples were then subjected to LCMS experiments.

[0055] Chromatographic conditions: Injection volume: 5.0μl

[0056] Chromatographic column: C18 analytical chromatographic column, length 25cm, inner diameter 75μm.

[0057] Mobile phase: A: 0.1% methanol in water

[0058] B: Acetonitrile

[0059] Combined with database search software: MAXQUANTv1.6.5.0, database: uniprot large yellow croaker protein library, the mass spectra of the obtained peptides were distinguished ...

Embodiment 2

[0062] Embodiment 2: sensory evaluation of three polypeptides

[0063] The three peptides obtained from the LCMS results of the yellow croaker sample were synthesized and dissolved in distilled water at a ratio of 1:1 (W / V). Then put them into vials of the same size, and conduct sensory evaluation by 5 assessors. Put about 10mL of the solution into the mouth, and record the taste felt after 25S. When evaluating the sensory stimulation, clean water was used between different sample evaluations to restore the taste sensory ability. Finally, the simple description method was used to statistically record the basic flavors of the three polypeptide-like liquids. The final result is that the polypeptide Tit5 has a salty taste, and the other two have no obvious taste. Finally, Tit5 was selected for further testing of the electronic tongue.

Embodiment 3

[0064] Example 3: Identification of Flavor Characteristics Using Electronic Tongue

[0065] Firstly, the synthetic compound was formulated into a 1 mg / mL solution. Next, accurately pipette 25mL of the test solution and add it to the sample cup dedicated to the electronic tongue. Self-test, activation, calibration and diagnosis are performed on the electronic tongue before measurement to ensure the reliability and stability of the collected data. Prepare Ref Sol reference solution with 30mmol / L KCl solution and 0.3mmol / L tartaric acid solution. Place the sensor in the reference solution to zero for 30s, and then start the umami determination. The test time is 30s. After the test is completed, wash with the reference solution for 3s, and perform the aftertaste test again, and the test time is 30s. Each sample was repeated 4 times, and the last 3 times were taken as the test results. The test results are shown in Table 2 and Figure 4 shown.

[0066] Table 2 Electronic tong...

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Abstract

The invention discloses a dried yellow croaker flavor peptide Tit5 with an amino acid sequence of PVIKWFRR, and the molecular weight of 1101 Daltons. The flavor peptide disclosed by the invention can be used as a novel flavoring agent, has a strong effect of inhibiting the growth of vibrio parahaemolyticus and algicidal vibrio, and can also be used for preparing medicines for preventing or inhibiting vibrio parahaemolyticus and / or algicidal vibrio infection. The invention lays the foundation for the subsequent further studies on the development of the dried yellow croaker flavor peptide as a food preservative and a feed additive for preventing fish diseases.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a yellow croaker flavor peptide Tit5 and its application. Background technique [0002] With the in-depth research on bioactive peptides, many short peptides with functional properties such as health care activity and flavor properties have been reported. Flavor peptides are a class of polypeptides extracted from food or synthesized from amino acids that contribute to the flavor of food less than 5000u. Currently known mainly include salty peptides, sour peptides, bitter peptides, sweet peptides and Umami Peptides etc. The research on food flavor peptides has received more and more attention in order to promote the application of flavor peptides in food seasoning systems. [0003] Diet high in sodium salt is one of the main risk factors for hypertension and cardiovascular and cerebrovascular diseases recognized internationally, and its intake is positively correlated with blood pre...

Claims

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Application Information

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IPC IPC(8): C07K7/06A23L27/40A23L3/3526A23K20/147A61K38/08A61P31/04
CPCC07K7/06A23L27/45A23L3/3526A23K20/147A61P31/04A23V2002/00A61K38/00A23V2200/10A23V2250/55
Inventor 杨燊李若冰倪辉方安妮魏好程郑明静
Owner JIMEI UNIV
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