Application of superhigh pressure orange juice rich in endogenous cell permeable peptide in food

An ultra-high pressure, endogenous technology, applied in food science and other fields, can solve problems such as low efficiency, CPPs have not received widespread attention, and cannot achieve high-throughput screening, and achieve the effect of promoting absorption

Pending Publication Date: 2022-08-02
INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of food, CPPs have not received widespread attention
[0004] The evaluation of CPPs activity at home and abroad mainly relies on in vivo

Method used

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  • Application of superhigh pressure orange juice rich in endogenous cell permeable peptide in food
  • Application of superhigh pressure orange juice rich in endogenous cell permeable peptide in food
  • Application of superhigh pressure orange juice rich in endogenous cell permeable peptide in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Sample collection and ultra-high pressure processing

[0021] Take samples from the orange juice juicing factory, and take samples of freshly squeezed orange juice from the production line during the pressing season. The freshly squeezed orange juice samples were subjected to ultra-high pressure treatment, the ultra-high pressure pressure was 350-450 MPa, and the ultra-high pressure time was 10-15 min.

[0022] 2. Extraction of peptides from orange juice

[0023] The ultra-high pressure orange juice and pasteurized orange juice were divided into 50 mL centrifuge tubes, centrifuged at 8000 rpm and 4 °C for 15 min, filtered with 0.45 μm and 0.22 μm polyethersulfone resin membranes, respectively, and transferred to 1.5 mL injection bottles. .

[0024] 3. LC-QTOF MS metabolomics data collection

[0025] 1) Liquid phase conditions:

[0026] The column was an ACQUITY UPLC HSS T3, 1.8 μm, 2.1 × 100 mm.

[0027] Mobile phase A was 0.1% formic acid water, and B was aceto...

Embodiment 2

[0038] The freshly squeezed juice samples were pasteurized, the pasteurization temperature was 90-99 °C, and the pasteurization time was 20-30 s. The extraction of peptides from orange juice, LC-QTOF MS metabolomic data collection, qualitative and quantitative analysis of peptides, and prediction of cell osmotic activity of peptides are the same as those of ultra-high pressure orange juice in Example 1.

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PUM

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Abstract

The invention discloses application of superhigh pressure orange juice rich in endogenous cell permeable peptides in food, the superhigh pressure orange juice rich in endogenous cell permeable peptides is prepared by a superhigh pressure non-thermal processing method, the superhigh pressure of the superhigh pressure non-thermal processing method is 350-450 MPa, and the superhigh pressure time is 10-15 min. Orange juice is low-protein-content food, peptide substances are generally obtained from high-protein-content food, the separation and purification method of the orange juice is complex, natural extraction resources are limited, and the cost is high. According to the invention, the ultrahigh pressure orange juice rich in endogenous cell permeable peptides is obtained from the food orange juice with low protein content for the first time, and is not from addition. The non-covalent binding naturally exists among food components, and CPPs in the ultrahigh pressure orange juice rich in endogenous cell permeable peptides is in non-covalent binding with other active substances, so that the absorption of the food components is promoted.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to the application of ultra-high pressure orange juice rich in endogenous cell-penetrating peptides in food. Background technique [0002] Cell-penetrating peptides (CPPs) do not depend on endocytosis, can quickly penetrate and enter mammalian cells, and can also carry other components by forming covalent or non-covalent compounds with other components. cell. Among them, covalent compounds are mainly formed by the combination of CPPs with neutral complexes through disulfide bonds and amide bonds, while non-covalent compounds are mainly formed by the combination of CPPs with nucleic acids and polypeptides through electrostatic interactions and hydrophobic interactions. [0003] CPPs are widely used in the field of medicine and cosmetics, and can improve the delivery efficiency of drugs / functional components. In the food field, CPPs have not received widesprea...

Claims

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Application Information

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IPC IPC(8): A23L2/02
CPCA23L2/02A23V2002/00A23V2300/46
Inventor 徐贞贞王珂雯
Owner INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
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