A black chicken egg white peptide composition and its application

Abstract

The present invention provides a black chicken egg white peptide composition and its application, and relates to the field of biotechnology. In parts by weight, the black chicken egg white peptide composition includes 10-550 parts of black chicken egg white peptide and 5-100 parts of ascorbic acid. The present invention also provides an application of the above-mentioned black chicken egg white peptide composition in the preparation of medicines, foods, and cosmetics, and the black chicken egg white peptide composition is used as an effective ingredient for medicines, foods, and cosmetics. The composition provided by the present invention has a synergistic effect in promoting iron absorption, can promote the absorption of iron by intestinal cells, improve the body's absorption and utilization rate of iron, and increase the content of iron ions and ferritin in cells.

Description

Technical Field

[0001] The invention relates to the field of biotechnology, and in particular to a black chicken egg white peptide composition and application thereof. Background Art

[0002] Iron is one of the essential metal elements for maintaining normal physiological activities of the human body. It is a component of human hemoglobin and myoglobin and participates in the transport and storage of oxygen in the human body. Iron is closely related to the synthesis of cytochrome oxidase, catalase, etc., and is also closely related to the activity of enzymes such as succinate dehydrogenase, cytochrome C reductase, and Z-acyl coenzyme A. When the body does not take in enough iron, it often leads to iron deficiency anemia and metabolic disorders.

[0003] The incidence of anemia in the elderly is very high, and it is increasing with age. A study in my country found that the incidence of anemia in the elderly over 60 is 29%, while a corresponding study in the United States found that the incidence of anemia in the elderly over 65 is 11%, and the incidence of anemia in the elderly over 85 is 23%. The incidence of anemia in the elderly living in nursing homes is close to 50%. Iron deficiency is the most common cause of anemia in the elderly. In addition, the elderly lose their teeth, have difficulty chewing, and have a picky diet, which leads to insufficient iron intake, gastrointestinal mucosal atrophy, and reduced gastric acid secretion, resulting in low physiological iron absorption. Due to the reduction of transferrin, they cannot fully utilize iron.

[0004] Infants and children in the growth and development period have a greater demand for iron in their bodies. If the iron intake in the diet is insufficient at this stage, it is easy to cause iron deficiency in the body, which will affect their intellectual development and growth and development. During pregnancy, the nutrients required for fetal growth increase significantly. As one of the nutrients for blood production in the body, the amount of iron required will also gradually increase, especially in the late pregnancy. The rapid growth of the fetus significantly increases the demand for iron. At this time, if the pregnant woman has pregnancy reactions such as nausea and vomiting and causes a reduction in diet, picky eating, and partial eating, etc., the intake of iron and multiple nutrients will be insufficient.

[0005] A large amount of iron loss can also cause iron deficiency anemia. Menstrual problems are the main cause of iron loss in women. Women need to strengthen their iron absorption during this period. Hypoxia caused by iron deficiency anemia can also have an adverse effect on the healing of chronic skin wounds. Animal experiments have shown that compared with rats fed with normal feed, the wound healing rate of anemic rats is slower. In the study of the effects of anemia and blood volume on the healing of chronic skin wounds, it was found that replacing blood volume with dextran iron can restore normal wound healing; secondly, iron can maintain the stability of collagen molecules, which is necessary for collagen synthesis and post-translational modification of procollagen. Collagen is an attachment for cell growth, and blocked synthesis will affect the healing of chronic skin wounds. In addition, lactoferrin, as an iron-binding glycoprotein secreted by glandular epithelial cells, can promote the healing of chronic skin wounds by promoting the development of inflammation and cell proliferation and migration.

[0006] Ferritin is a ubiquitous iron storage protein that exists in almost all body tissues, especially hepatocytes and reticuloendothelial cells. It has a nanosized hydrated iron oxide core and a cage-shaped protein shell.

[0007] The dietary iron in plant foods such as beans, grains, fruits, and vegetables is mostly non-heme iron. After non-heme iron enters the intestine, it needs to be reduced from trivalent iron to divalent iron before it can be absorbed by the human body through the intestine, so the absorption rate is often less than 10%. In plant foods such as beans, grains, coffee, and tea, there are inhibitory factors such as phytic acid and polyphenols that inhibit iron absorption, which hinder the absorption and utilization of non-heme iron in the human body. Vitamin C is currently the most widely used iron absorption promoter. It is often added to food together with iron fortifiers, especially foods with high phytic acid content, but excessive use of vitamin C at the same time can easily cause symptoms such as kidney stones, bladder stones, and gastrointestinal reactions. Therefore, it is necessary to develop a composition that promotes iron absorption and utilization to improve the above-mentioned deficiencies. Summary of the invention

[0008] The purpose of the present invention is to provide a black chicken egg white peptide composition and its application, the composition can promote the absorption of iron by intestinal cells, improve the body's absorption and utilization rate of iron, and increase the content of iron ions and ferritin in cells.

[0009] In a first aspect, the present invention provides a black chicken egg white peptide composition, which adopts the following technical scheme: comprising 10-550 parts of black chicken egg white peptide and 5-100 parts of ascorbic acid.

[0010] The beneficial effects of a black chicken egg white peptide composition provided by the present invention are as follows: ascorbic acid participates in the metabolism of amino acids in cells, the synthesis of neurotransmitters, and the synthesis of collagen intercellular matrix in the body, and at the same time prevents the synthesis of nitrosamines, stimulates the phagocytic activity of leukocytes, and promotes the formation of antibodies, and has the effects of reducing capillary permeability, stimulating coagulation function, increasing resistance to infection, preventing cancer, and improving the body's immune function; the black chicken egg white peptide and ascorbic acid are combined, and the two components act synergistically, and the composition has a good effect of promoting iron absorption. Compared with the use of ascorbic acid or black chicken egg white peptide alone, the composition has a significant effect of promoting intestinal iron absorption and increases the ferritin content in cells.

[0011] Optionally, the black chicken egg white peptide is obtained by hydrolyzing black chicken egg white with protease, and the relative molecular weight of the black chicken egg white peptide is less than or equal to 10,000 Daltons.

[0012] Optionally, the invention further comprises 1-1000 parts by weight of an iron supplement.

[0013] Optionally, the iron supplement is an iron supplement acceptable in the fields of medicine, food and cosmetics.

[0014] Further optionally, the iron supplement can be a compound containing iron elements, such as ferrous lactate, ferrous sulfate, ferrous iodide, ferrous hypophosphite, ferric albumin, ferric chloride, ferric citrate, sugared iron oxide, ammonium ferric citrate, ferrous chloride, ferrous gluconate, ferrous fumarate, heme, triglycinate iron, diglycinate ferrous, ferric nitrate, sugared ferrous hydroxide, ferrous sulfate, ferrous gluconate, ferrous aspartate, ferrous sulfate heptahydrate, ferrous phosphate, ferrous ascorbate, ferrous formate, ferrous acetate, ferrous malate, ferrous glutamate, ferrous sulfate glycine, hydrated iron oxide, soluble ferric pyrophosphate, sugared iron hydroxide, sugared iron manganese, basic ferric sulfate, ammonium ferric sulfate, ammonium ferrous sulfate, ferric chloride, choline iron citrate, manganese iron citrate, quinine iron citrate, Sodium ferric citrate, sodium ferric EDTA, ferric formate, ammonium ferric oxalate, potassium ferric oxalate, sodium ferric oxalate, peptone iron, peptone iron manganese, ferric acetate, ferric fluoride, ferric phosphate, ferric pyrophosphate, ferrous pyrophosphate, saccharide ferrous carbonate, ferrous carbonate, ferrous succinate, ferrous citrate, ferrous tartrate, ferrous fumarate, ferrous succinate, ferrous hydroxide, ferrous nitrate, ferrous carbonate, sodium ferric pyrophosphate, ferric tartrate, potassium ferric tartrate, basic ferric carbonate, glycerophosphate, saccharide iron, saccharide iron hydroxide, ammonium ferrous sulfate, sodium ferric pyrophosphate, ferrous carbonate, ferrous hydroxide, ferrous oxide, ferrous oxyhydroxide, ferrous oxalate, polysaccharide-iron complex, methenyl-iron complex, EDTA-iron complex, phenanthroline iron complex, p-toluidine iron complex, containing Sugary ferrous complex, ferrous gluconate complex, sugary ferrous hydroxide complex, iron-aromatic sandwich complex, acetone iron complex salt, iron-dextran complex, iron-dextrin complex, iron-sorbitol-citric acid complex, sugary iron oxide, ferrous fumarate complex, iron porphyrin complex, dithiocarboxylic iron complex, deferoxamine-iron complex, bleomycin-iron complex, hydroxypyridone-iron (III) complex, aminoglycoside-iron complex, transferrin-iron complex, ferric thiocyanate complex, iron complex cyanide, convoluted polycarbonate, polyamino polycarbonate-iron complex, dithiocarbamate iron complex, doxorubicin iron complex, anthracycline-iron complex, N-methyl-D-glucosamine dithiocarbamate -Iron complex, ferrocyanidin B, ferrous citrate complex, ferrous sulfate complex, ferrous gluconate complex, ferrous succinate complex, polyglucopyranosyl-iron complex, polyaminodisuccinate iron complex, biliverdin-iron complex, deferiprone iron complex, iron oxide-hydride-dextran complex, iron lactoferrin complex, 1,3-ethylenediaminetetraacetic acid iron complex salt, diethylenetriaminepentaacetic acid iron complex salt, cyclohexanediaminetetraacetic acid iron complex salt, methyliminodiacetic acid iron complex salt, glycol ether diaminetetraacetic acid iron complex salt, hydroxypyrone iron complex, succinate iron complex, ferric chloride complex, glycine sulfate iron complex, aspartate iron complex, sodium gluconate ferrous complex, polymaltose ferrous hydroxide complex.

[0015] Further optionally, the iron supplement can be iron-rich food, such as animal liver, animal blood, lean meat, sesame seeds, black sesame seeds, spinach and rapeseed.

[0016] Optionally, acceptable auxiliary materials and / or additives in the fields of medicine, food and cosmetics are also included.

[0017] Further optionally, the excipients and additives include white sugar, citric acid, apple flavor, dextrin, sucrose, microcrystalline cellulose, pregelatinized starch, magnesium stearate, corn starch, edible flavor, complex stabilizer, brown sugar, rice flour, fructose syrup, carbon dioxide, sunset yellow, chitosan, salicylic acid, sodium alginate, marigold extract, flavor, 1,2-hexanediol, adenosine, sodium hyaluronate, squalane, hydrogenated polydecene, caprylic triglyceride, capryloyl salicylic acid, ethylhexylglycerin, α-glucan oligosaccharide, lactobacillus fermentation product, flavor, emulsifier, pH adjuster, tocopherol E and maltodextrin.

[0018] Optionally, the composition can be prepared into dosage forms including powders, granules, oral liquids, tablets, and capsules in the field of food and medicine.

[0019] Further optionally, the composition is combined with acceptable excipients and / or additives in the field of medicine and food and prepared into any dosage form using conventional preparation processes, and the dosage form is preferably granules, powders, tablets, capsules, ointments, syrups, oral liquids and the like.

[0020] Optionally, the composition can be prepared into dosage forms including emulsions, gels, creams, facial masks or skin care products in the cosmetic field.

[0021] Further optionally, the composition is mixed with acceptable auxiliary materials and / or additives in the cosmetics field and prepared into dosage forms known in the cosmetics field including emulsions, gels, creams, facial masks and skin lotions using conventional preparation processes.

[0022] In a second aspect, the present invention also provides an application of a black chicken egg white peptide composition, wherein any of the above optional black chicken egg white peptide compositions is used as an effective ingredient in the preparation of a drug for promoting iron absorption. The beneficial effect is that it can improve the body's absorption and utilization of iron, and improve and prevent iron deficiency.

[0023] In a third aspect, the present invention also provides an application of a black-bone chicken egg white peptide composition, wherein any of the above optional black-bone chicken egg white peptide compositions is used in the preparation of food, which has the beneficial effect of improving the body's absorption and utilization of iron.

[0024] In a fourth aspect, the present invention also provides an application of a black chicken egg white peptide composition, wherein any of the above optional black chicken egg white peptide compositions is used in the preparation of cosmetics.

[0025] The beneficial effects of the present invention are: 1. The combination of black chicken egg white peptide and ascorbic acid has a synergistic effect on promoting iron absorption. Compared with the use of ascorbic acid or black chicken egg white peptide alone, the effect of promoting intestinal iron absorption is more obvious, and the iron content in cells is increased more significantly; 2. The composition uses black chicken egg white peptide and ascorbic acid within the food category as main ingredients, is safe, has no toxic side effects, and is easy to use. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Unless otherwise defined, the technical terms or scientific terms used herein should be the common meanings understood by people with general skills in the field to which the present invention belongs.

[0027] The invention provides a black chicken egg white peptide composition, which comprises 10-550 parts of black chicken egg white peptide and 5-100 parts of ascorbic acid in parts by weight.

[0028] Among them, the black-bone chicken egg white peptide is prepared by hydrolyzing the egg white of black-bone chickens with protease, and the specific preparation steps are as follows: take the black-bone chicken egg white, stir it evenly, and place it in an enzymolysis tank; when the temperature is raised to 45-65°C, add protease to stir and hydrolyze the black-bone chicken egg white, and the hydrolysis time is 2-9h; after the enzymolysis, the temperature is raised to 85-100°C for enzyme inactivation, and the enzyme inactivation time is 10-30min; after the enzyme inactivation, the enzymolysis solution is cooled to room temperature, and the enzymolysis solution is filtered, concentrated and dried to obtain the black-bone chicken egg white peptide.

[0029] Specifically, black-bone eggs can be produced by Taihe black-bone chickens.

[0030] Specifically, when preparing black chicken egg white peptide, the amount of protease added to the enzymatic hydrolysis tank is 0.1%-5% of the black chicken egg white.

[0031] Specifically, when preparing black-bone chicken egg white peptide, the protease added to the enzymolysis tank is selected from any single enzyme of papain, trypsin, flavor protease and composite protease, or a composite enzyme composed of two to three of them.

[0032] In some embodiments, when preparing black chicken egg white peptide, the protease added to the enzymolysis tank is selected from papain and trypsin, and papain accounts for 85% of the total mass of the enzyme, and trypsin accounts for 15% of the total mass of the enzyme.

[0033] In some embodiments, when preparing black chicken egg white peptides, when the black chicken egg white is enzymatically hydrolyzed, the enzymatically hydrolyzed material needs to be refined and homogenized once every hour.

[0034] In some embodiments, after preparing the black chicken egg white peptide, the relative molecular mass of the obtained black chicken egg white peptide is less than or equal to 10,000 Daltons.

[0035] In some embodiments, the invention further comprises 1-1000 parts by weight of an iron supplement.

[0036] In some further embodiments, the iron supplement is an iron supplement acceptable in the fields of medicine, food, and cosmetics.

[0037] In some further embodiments, the iron supplement can be a compound containing the element iron, such as ferrous lactate, ferrous sulfate, ferrous iodide, ferrous hypophosphite, ferrous albumin, ferric chloride, ferric citrate, saccharide iron oxide, ammonium ferric citrate, ferrous chloride, ferrous gluconate, ferrous fumarate, heme, ferric triglycinate, ferrous diglycinate, ferric nitrate, saccharide ferrous hydroxide, ferric sulfate, ferrous gluconate, ferrous aspartate, ferrous sulfate heptahydrate, ferrous phosphate, ferrous ascorbate, ferrous formate, ferrous acetate, ferrous malate, ferrous glutamate, ferrous glycine sulfate, hydrated iron oxide, soluble ferric pyrophosphate, saccharide iron hydroxide, saccharide iron manganese, basic ferric sulfate, ammonium ferric sulfate, ammonium ferrous sulfate, ferrous chloride, choline citrate, manganese ferric citrate, quinoline citrate Ning iron, sodium ferric citrate, sodium ferric ethylenediaminetetraacetate, ferric formate, ammonium ferric oxalate, potassium ferric oxalate, sodium ferric oxalate, peptone iron, peptone iron manganese, ferric acetate, ferric fluoride, ferric phosphate, ferric pyrophosphate, ferrous pyrophosphate, saccharide ferrous carbonate, ferrous carbonate, ferrous succinate, ferrous citrate, ferrous tartrate, ferrous fumarate, ferrous succinate, ferrous hydroxide, ferrous nitrate, ferrous carbonate, sodium ferric pyrophosphate, ferric tartrate, potassium ferric tartrate, basic ferric carbonate, glycerophosphate, saccharide iron, saccharide ferric hydroxide, ammonium ferrous sulfate, sodium ferric pyrophosphate, ferrous carbonate, ferric hydroxide, ferrous oxide, ferrous oxyhydroxide, ferrous oxalate, polysaccharide-iron complex, methenyl-iron complex, ethylenediaminetetraacetic acid-iron complex, phenanthroline iron complex, p-toluidine iron complex , sugar-containing ferrous complex, ferrous gluconate complex, sugar-containing ferrous hydroxide complex, iron-aromatic sandwich complex, acetone iron complex salt, iron-dextran complex, iron-dextrin complex, iron-sorbitol-citric acid complex, sugar-containing iron oxide, ferrous fumarate complex, iron porphyrin complex, dithiocarboxylic iron complex, deferoxamine-iron complex, bleomycin-iron complex, hydroxypyridone-iron (III) complex, aminoglycoside-iron complex, transferrin-iron complex, ferric thiocyanate complex, iron complex cyanide, convoluted polycarbonate, polyamino polycarbonate-iron complex, dithiocarbamate iron complex, doxorubicin iron complex, anthracycline-iron complex, N-methyl-D-glucosamine dithiocarbamate Acid-iron complex, ferroxamicin B, ferrous citrate complex, ferrous sulfate complex, ferrous gluconate complex, ferrous succinate complex, polypyranosyl-iron complex, polyaminodisuccinate iron complex, biliverdin-iron complex, deferiprone iron complex, iron oxide-hydride-dextran complex, iron lactoferrin complex, 1,3-ethylenediaminetetraacetic acid iron complex salt, diethylenetriaminepentaacetic acid iron complex salt, cyclohexanediaminetetraacetic acid iron complex salt, methyliminodiacetic acid iron complex salt, glycol ether diaminetetraacetic acid iron complex salt, hydroxypyrone iron complex, succinate iron complex, ferric chloride complex, glycine sulfate iron complex, aspartate iron complex, sodium gluconate ferrous complex, polymaltose ferrous hydroxide complex.

[0038] In some further embodiments, the iron supplement can be iron-rich food, such as animal liver, animal blood, lean meat, sesame seeds, black sesame seeds, spinach and rape, etc. Specifically, it can be pig liver and pig blood.

[0039] In some embodiments, the invention further comprises excipients and / or additives acceptable in the fields of medicine, food and cosmetics.

[0040] In some further embodiments, the excipients and additives include white sugar, citric acid, apple flavor, dextrin, sucrose, microcrystalline cellulose, pregelatinized starch, magnesium stearate, corn starch, edible flavor, complex stabilizer, brown sugar, rice flour, fructose syrup, carbon dioxide, sunset yellow, chitosan, salicylic acid, sodium alginate, marigold extract, flavor, 1,2-hexanediol, adenosine, sodium hyaluronate, squalane, hydrogenated polydecene, caprylic triglyceride, capryloyl salicylic acid, ethylhexylglycerin, α-glucan oligosaccharide, lactobacillus fermentation product, flavor, emulsifier, pH adjuster, tocopherol E and maltodextrin.

[0041] In some embodiments, the composition can be prepared into dosage forms including powders, granules, oral liquids, tablets, and capsules in the field of food and medicine.

[0042] In some further embodiments, the composition is mixed with acceptable excipients and / or additives in the cosmetics field and prepared using conventional preparation processes into dosage forms known in the cosmetics field, including emulsions, gels, creams, facial masks, and skin lotions.

[0043] The black chicken egg white peptide composition provided by the present invention can also be used as an effective ingredient in preparing drugs for promoting iron absorption.

[0044] The black chicken egg white peptide composition provided by the present invention can also be used in preparing food.

[0045] The black chicken egg white peptide composition provided by the present invention can also be used in the preparation of cosmetics.

[0046] In some embodiments, when the black chicken egg white peptide composition is prepared into a powder, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:(1-2).

[0047] In some embodiments, when the black chicken egg white peptide composition is prepared into an oral solution, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:(90-110).

[0048] In some embodiments, when the black chicken egg white peptide composition is prepared into granules, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:3.

[0049] In some embodiments, when the black chicken egg white peptide composition is prepared into tablets, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:5.

[0050] In some embodiments, when the black chicken egg white peptide composition is prepared into capsules, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 2:3.

[0051] In some embodiments, when the black chicken egg white peptide composition is prepared into a syrup, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 5:4.

[0052] In some embodiments, when the black chicken egg white peptide composition is prepared into a clear paste, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:4.

[0053] In some embodiments, when the black chicken egg white peptide composition is prepared into rice paste, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:10.

[0054] In some embodiments, when the black chicken egg white peptide composition is prepared into a beverage, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 10:1.

[0055] In some embodiments, when the black chicken egg white peptide composition is prepared into a facial mask, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:6.

[0056] In some embodiments, when the black chicken egg white peptide composition is prepared into skin care water, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:70.

[0057] In some embodiments, when the black chicken egg white peptide composition is prepared into a facial cream, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 5:12.

[0058] In some embodiments, when the black chicken egg white peptide composition is prepared into an emulsion skin care product, the weight ratio of ascorbic acid to black chicken egg white peptide in the composition is 1:3. Example

[0059] The preparation method of the chicken egg white peptide composition provided in Example 1 comprises the following steps:

[0060] Step (1): Take black chicken egg white, stir well, and place in an enzymolysis tank; add papain and trypsin (wherein papain accounts for 85% of the total enzyme mass and trypsin accounts for 15% of the total enzyme mass), the total enzyme amount is 0.6% of the mass of black chicken egg white, mix well, enzymolysis temperature is 45±1°C, after enzymolysis for 5h, 90±1°C, enzyme inactivation for 30min, plate and frame filtration to obtain a clarified filtrate, the filtrate is intercepted and collected by ultrafiltration to obtain a peptide solution with a molecular weight of less than 10,000 Daltons, and after concentration, spray drying is performed to obtain a powdered black chicken egg white peptide;

[0061] Step (2): Take 50 parts of ascorbic acid, 50 parts of powdered black egg white peptide and 6 parts of ferrous lactate by weight, mix the three raw materials evenly, and grind them through a 100-mesh sieve to obtain a powder. Example

[0062] The difference between Example 2 and Example 1 is that in step (2) of Example 2, 5 parts of ascorbic acid, 10 parts of powdered black chicken egg white peptide and 6 parts of ferrous lactate are taken by weight. Example

[0063] The difference between Example 3 and Example 1 is that step (2) of Example 3 is as follows: take 5 parts of ascorbic acid, 500 parts of powdered black chicken egg white peptide, 6 parts of ferrous chloride, 1000 parts of white sugar, 2 parts of citric acid, 3 parts of apple essence and 7000 parts of pure water, by weight, slowly stir the above raw materials evenly, fill them into a 10 mL oral liquid bottle, put them into an autoclave, and autoclave at 121° C. for 15 minutes to obtain the oral liquid. Example

[0064] The difference between Example 4 and Example 3 is that in step (2) of Example 4, 5 parts of ascorbic acid, 550 parts of powdered black chicken egg white peptide, 6 parts of ferrous sulfate, 1000 parts of white sugar, 2 parts of citric acid, 3 parts of apple essence and 7000 parts of pure water are taken in parts by weight. Example

[0065] The difference between Example 5 and Example 3 is that in step (2) of Example 5, 5 parts of ascorbic acid, 450 parts of powdered black chicken egg white peptide, 6 parts of ferrous lactate, 1000 parts of white sugar, 2 parts of citric acid, 3 parts of apple essence and 7000 parts of pure water are taken in parts by weight. Example

[0066] The difference between Example 6 and Example 1 is that step (2) of Example 6 is as follows: take 50 parts of ascorbic acid, 150 parts of powdered black chicken egg white peptide, 6 parts of ferrous sulfate, 200 parts of dextrin, 100 parts of sucrose, 10 parts of microcrystalline cellulose and 20 parts of pregelatinized starch by weight; put the ascorbic acid, powdered black chicken egg white peptide, dextrin, sucrose and microcrystalline cellulose in a grinder and grind them separately until they pass through a 60-mesh sieve, then mix them evenly for later use; add the pregelatinized starch into hot purified water to prepare a 10% adhesive slurry for later use; mix the mixed powder and the adhesive slurry evenly, knead them into a soft material, pass through a 12-20 mesh sieve to form granules, and dry the granules in a drying oven at a drying temperature of 60°C to obtain granules. Example

[0067] The difference between Example 7 and Example 1 is that step (2) of Example 6 is to take, by weight, 100 parts of ascorbic acid, 500 parts of powdered black chicken egg white peptide, 6 parts of ferrous chloride, 20 parts of magnesium stearate, 500 parts of corn starch, 5 parts of edible flavors, 5 parts of composite stabilizer and 10 parts of sucrose powder, mix the above raw materials evenly, granulate, dry, sieve and tablet, and obtain tablets. Example

[0068] The difference between Example 8 and Example 1 is that step (2) of Example 8 is as follows: 80 parts of ascorbic acid, 120 parts of powdered black chicken egg white peptide, 6 parts of ferrous chloride, 20 parts of magnesium stearate, 500 parts of corn starch, 5 parts of edible flavors, 5 parts of composite stabilizer and 10 parts of sucrose powder are taken by weight, and the above raw materials are mixed evenly, passed through a 100-mesh sieve, and filled into blank capsules to obtain capsules. Example

[0069] The preparation method of a black chicken egg white peptide composition provided in Example 9 comprises the following steps:

[0070] Step (1): Take Taihe black chicken egg white, preheat and denature at 65±1°C, add 2 times volume of water and stir evenly, grind and homogenize with colloid, and place in an enzymatic hydrolysis tank; add papain and neutral protease for enzymatic hydrolysis (wherein papain accounts for 85% of the total enzyme mass and trypsin accounts for 15% of the total enzyme mass), the total enzyme amount is 0.6% of the mass of black chicken egg white, the enzymatic hydrolysis temperature is 48±1°C, after enzymatic hydrolysis for 8h, inactivate the enzyme at 90±1°C for 25min, filter by plate and frame to obtain a clarified filtrate, and concentrate and dry the filtrate to obtain a black chicken egg white peptide concentrate with a relative density of 1.25 to 1.35;

[0071] Step (2): Take 100 parts of ascorbic acid passed through a 100-mesh sieve, 80 parts of black chicken egg white peptide concentrate (based on dry matter), 6 parts of ferrous lactate and 5000 parts of brown sugar by weight, add the above raw materials into purified water and mix them evenly in an environment of 60° C., heat again to adjust the relative density to 1.2-1.3, fill while hot and pasteurize to obtain a syrupy black chicken egg white peptide composition. Example

[0072] The difference between Example 10 and Example 1 is that step (2) of Example 10 is to take 50 parts of ascorbic acid, 200 parts of powdered black chicken egg white peptide, 500 parts of pig liver powder and 2000 parts of brown sugar by weight, add appropriate amount of water and heat at 60°C to mix the above raw materials evenly, heat again to adjust the relative density to 1.2-1.3, fill while hot and pasteurize to obtain a black chicken egg white peptide composition in a clear paste form; wherein the pig liver powder is made by grinding fresh pig liver after freeze-drying. Example

[0073] The difference between Example 11 and Example 1 is that step (2) of Example 11 is to take 50 parts of ascorbic acid, 500 parts of powdered black chicken egg white peptide, 1000 parts of black sesame powder, 1500 parts of rice flour and 800 parts of white sugar by weight, add an appropriate amount of water and heat at 60°C to mix the above raw materials evenly, so as to obtain a black chicken egg white peptide composition in the form of rice paste. Example

[0074] The difference between Example 12 and Example 1 is that step (2) of Example 12 is to take 100 parts of ascorbic acid, 10 parts of powdered black chicken egg white peptide, 6 parts of ferrous lactate, 1000 parts of fructose syrup, 1000 parts of white sugar, 800 parts of carbon dioxide, 5 parts of citric acid, 2 parts of sunset yellow and 3 parts of edible flavoring, add appropriate amount of water, mix and pressure fill, and then obtain a beverage containing black chicken egg white peptide composition. Example

[0075] The difference between this embodiment 13 and embodiment 1 is that step (2) of embodiment 13 includes:

[0076] Step (2.1): by weight, take 5 parts of ascorbic acid, 30 parts of powdered black chicken egg white peptide, 5 parts of chitosan, 2 parts of ferrous lactate, 1 part of salicylic acid, 10 parts of sodium alginate, 2 parts of marigold extract and 0.05 parts of spices;

[0077] Step (2.2): placing ascorbic acid and black chicken egg white peptide in water, and dispersing them evenly under the action of ultrasound to obtain an aqueous solution of the composition;

[0078] Step (2.3): adding sodium alginate to the aqueous solution of the composition under stirring conditions to prepare a gel;

[0079] Step (2.4): Add the remaining raw materials to the gel at room temperature, mix, grind and homogenize, inject into a mask mold for qualitative analysis, and then demould to obtain a mask containing the black chicken egg white peptide composition. Example

[0080] The difference between Example 14 and Example 1 is that step (2) of Example 14 includes:

[0081] Step (2.1): in parts by weight, take 5 parts of ascorbic acid, 35 parts of powdered black chicken egg white peptide, 1 part of ferrous chloride, 2-3 parts of 1,2-hexanediol, 2 parts of adenosine, 2 parts of sodium hyaluronate, 3 parts of squalane, 5 parts of hydrogenated polydecene, 3 parts of caprylic triglyceride, 1 part of capryloyl salicylic acid, 2 parts of ethylhexylglycerin, 0.2 parts of α-glucan oligosaccharide, 0.2 parts of lactobacillus fermentation product, 2 parts of flavor, 2 parts of emulsifier, 1 part of pH adjuster, 1 part of tocopherol E, 2 parts of maltodextrin and 600 parts of deionized water;

[0082] Step (2.2): deionized water, 1,2-hexanediol, adenosine, sodium hyaluronate, pH regulator, ascorbic acid and black chicken egg white peptide were added into an emulsifying pot A, and stirred and mixed for 20 minutes at 83° C. and a stirring speed of 800 r / min to obtain an aqueous phase;

[0083] Step (2.3): hydrogenated polydecene, caprylic triglyceride, squalane, emulsifier and capryloyl salicylic acid are placed in an emulsifying pot B, and stirred and mixed for 20 minutes at 83° C. and a stirring speed of 800 r / min to obtain an oil phase;

[0084] Step (2.4): at a temperature of 83°C and a stirring condition of 800 r / min, the oil phase is pumped into the emulsifying pot C, and stirred and mixed for 5 minutes; the vacuum pressure is maintained at 0.3 MPa, the water phase is pumped into the emulsifying pot C, and the homogenization speed is 3000 r / min, and the homogenization is carried out for 4 minutes, and the temperature is kept for 20 minutes to obtain a mixture A;

[0085] Step (2.5): add ethylhexylglycerin and flavor to mixture A, stir and mix for 10 minutes at 55°C and a stirring speed of 800 r / min to obtain mixture B; add α-glucan oligosaccharide, tocopherol, lactobacillus fermentation product, and maltodextrin to mixture B, stir and mix for 10 minutes at 50°C and a stirring speed of 800 r / min, and then discharge the mixture to obtain a skin care water containing black chicken egg white peptide composition. Example

[0086] The difference between Example 15 and Example 1 is that step (2) of Example 15 includes:

[0087] Step (2.1): by weight, take 5 parts of ascorbic acid, 12 parts of powdered black chicken egg white peptide, 1 part of ferrous sulfate, 15 parts of monolaurin, 5 parts of polyoxyethylene castor oil, 4 parts of plant essential oil, 0.5 parts of ethylhexylglycerol, 3 parts of vitamin E, 2 parts of α-glucan oligosaccharide, 1 part of maltodextrin, 1.5 parts of lactobacillus, 2.5 parts of cocoa butter, 5 parts of vaseline, 3 parts of hexyl laurate, 2.5 parts of lauryl alcohol, 4 parts of PEG-7 olive oil rosewood, 4 parts of xanthan gum and 30 parts of water;

[0088] Step (2.2): ascorbic acid, black chicken egg white peptide, monolaurin, polyoxyethylene castor oil, plant essential oil, ethylhexylglycerol, vitamin E, α-glucan oligosaccharide, maltodextrin, cocoa butter, vaseline, hexyl laurate, lauryl alcohol, PEG-7 olive oil ester, xanthan gum and water are stirred and mixed, and then subjected to ultrasonic and microwave cycle treatment, and a mixture A is obtained for standby use; wherein, ultrasonic treatment for 20 minutes and microwave treatment for 2 minutes constitute one cycle, and a total of 4 cycles are performed;

[0089] Step (2.3): Place mixture A in a stirring tank and perform variable speed stirring. During the variable speed stirring, stir at 450 rpm for 30 min, then at 2000 rpm for 10 min, and then at 200 rpm for 1 h. Perform magnetic field treatment while performing variable speed stirring. The magnetic field frequency is 10 kHz, and the magnetic induction intensity is 2.3×10 -3 T;

[0090] Step (2.4): After step (2.3), the product is inspected and bottled to obtain a facial cream containing the black chicken egg white peptide composition. Example

[0091] The difference between Example 15 and Example 1 is that step (2) of Example 16 includes:

[0092] Step (2.1): by weight, take 5 parts of ascorbic acid, 15 parts of powdered black chicken egg white peptide, 1.5 parts of ferrous lactate, 35 parts of aloe vera leaf juice, 10 parts of grape seed oil, 2 parts of sunflower seed oil, 0.1 parts of Chondrus crispus extract, 0.1 parts of Echinacea purpurea extract, 0.1 parts of rosemary extract and 5 parts of rice fermentation product;

[0093] Step (2.2): adding sunflower seed oil to aloe vera leaf juice at 40° C. and 100 rpm, stirring for 20 minutes, to obtain a mixture A;

[0094] Step (2.3): adding the Chondrus crispus extract to the mixed material A, and homogenizing at 4000 rpm for 3 minutes to obtain an emulsion A;

[0095] Step (2.4): adding grape seed oil to emulsion A, heating to 80° C., homogenizing at 4000 rpm for 10 min, and cooling to 50° C. to obtain emulsion B;

[0096] Step (2.5): Add purple echinacea extract, rosemary extract, ascorbic acid, black chicken egg white peptide, and rice fermentation product to the emulsion B in sequence, and stir evenly to obtain an emulsion skin care product containing a black chicken egg white peptide composition.

[0097] Experimental Example 1: The powder in Example 1 was prepared and adjusted to a concentration of 50 μg / mL of black chicken egg white peptide, 50 μg / mL of ascorbic acid, and 6 μg / mL of ferrous lactate;

[0098] Experimental Example 2: The difference from Experimental Example 1 is that ferrous lactate is replaced with ferrous chloride;

[0099] Experimental Example 3: The difference from Experimental Example 1 is that ferrous lactate is replaced with ferrous sulfate;

[0100] Experimental Example 4: The powder in Example 2 was prepared and adjusted to a black chicken egg white peptide concentration of 100 μg / mL, an ascorbic acid concentration of 50 μg / mL, and a ferrous lactate concentration of 6 μg / mL;

[0101] Experimental Example 5: The difference from Experimental Example 4 is that ferrous lactate is replaced with ferrous chloride;

[0102] Experimental Example 6: The difference from Experimental Example 4 is that ferrous lactate is replaced with ferrous chloride;

[0103] Blank Example 1: The difference from Experimental Example 1 is that it only contains 6 μg / mL of ferrous lactate;

[0104] Blank Example 2: The difference from Experimental Example 2 is that it only contains 6 μg / mL of ferrous chloride;

[0105] Blank Example 3: The difference from Experimental Example 3 is that it only contains 6 μg / mL of ferrous sulfate;

[0106] Comparative Example 1: The difference from Experimental Example 1 is that only the black chicken egg white peptide is not contained;

[0107] Comparative Example 2: The difference from Experimental Example 2 is that only the black chicken egg white peptide is not contained;

[0108] Comparative Example 3: The difference from Experimental Example 3 is that only the black chicken egg white peptide is not contained;

[0109] Comparative Example 4: The difference from Experimental Example 1 is that only ascorbic acid is not contained;

[0110] Comparative Example 5: The difference from Experimental Example 2 is that only ascorbic acid is not contained;

[0111] Comparative Example 6: The difference from Experimental Example 3 is that only ascorbic acid is not contained;

[0112] Comparative Example 7: The difference from Experimental Example 4 is that only ascorbic acid is not contained;

[0113] Comparative Example 8: The difference from Experimental Example 5 is that only ascorbic acid is not contained;

[0114] Comparative Example 9: The difference from Experimental Example 6 is that only ascorbic acid is not contained.

[0115] 1. Cell Test

[0116] Caco-2 cells are a human epithelial colon adenocarcinoma cell line. Caco-2 cells can simulate the structure of the human small intestinal mucosal epithelium and are a widely used intestinal epithelial cell model in intestinal ion transport research. They are usually cultured as a polarized epithelial layer and form a fused monolayer to provide a barrier for the passage of ions and small molecules. They can be used to conduct experiments simulating the transport of ions and small molecules.

[0117] 1. Effect of black chicken egg white peptide and ascorbic acid combination on iron uptake in Caco-2 cells

[0118] Cell culture: Caco-2 cells with good growth status in the first 40 generations were taken, digested with 0.25% trypsin, and made into a uniform single-cell suspension with DMEM. The cell density was adjusted and diluted to 1×10 in a large tube. 5 / mL, inoculated in a 6-well plate, and cultured in a constant temperature incubator (culture conditions: 37°C, 5% CO2). When the cells continue to grow and fuse, and the cells are tightly connected but there are no overlapping cells, the supernatant in the 6-well plate is aspirated, and the cells are washed twice with sterile PBS, and the sample solutions in Examples 1-6, Blank Examples 1-3 and Comparative Examples 1-9 are added for 3 hours, and the total cell protein concentration and intracellular iron content are measured respectively.

[0119] Total cell protein determination: After the supernatant was removed, the remaining cells in the 6-well plate were washed three times with 4°C PBS, and the freshly melted RIPA lysis buffer (200 μL / well) was added to each well of cells. After lysis on ice for 30 minutes, the cell lysis buffer was continuously blown by a pipette to make the cells lysed fully, and the cell suspension was transferred to a 2 mL In the EP tube (on ice), add 100 μL cold PBS to each well to wash the 6-well plate, add the washed PBS to the same EP tube, mix well and centrifuge for 5 minutes (3000r / min), carefully pipette 25 μL of supernatant into the 96-well plate, add 200 μL of freshly prepared BCA working solution, place in a 37°C incubator for 30 minutes, cool to room temperature and measure the absorbance at 562 nm with a microplate reader; use the lysis buffer to prepare 0, 25, 62.5, 125, 250, 500 μg / mL BSA protein standard solutions, pipette 25 μL of each concentration of protein solution into the 96-well plate, measure the absorbance in the same way, make a protein concentration standard curve, and calculate the total cell protein concentration according to the standard curve;

[0120] Iron content determination: the remaining precipitate and supernatant of each sample for protein content determination were vortexed and dispersed evenly by blowing. After ultrasonication for 20-40 minutes, 200 μL of the cell suspension was drawn into a 25 mL beaker without iron pollution after ultrasonic washing with ultrapure water. The concentration of iron ions in the suspension was determined by wet digestion combined with phenanthroline iron content determination method. The iron content in the cell (in unit protein) was calculated by the following formula:

[0121]

[0122] The cell iron content increment and cell iron content growth rate were calculated according to the following formula:

[0123] Increased cell iron content = cell iron content of test group samples - cell iron content of blank group;

[0124] .

[0125] The results are shown in Tables 1 and 2.

[0126] Table 1: Iron content in Caco-2 cells (μg / mg protein)

[0127]

[0128] Table 2: Increased iron content (μg / mg protein) and iron content growth rate (%) in Caco-2 cells

[0129]

[0130] The experimental results show that when only ascorbic acid was added to Comparative Examples 1, 2 and 3, and ferrous lactate, ferrous chloride and ferrous sulfate were used as iron sources, the iron content values ​​were 16.35 ug / mg, 12.29 ug / mg and 12.92 ug / mg, respectively, and the iron content growth rates were 46.51%, 60.10% and 33.48%, respectively. It can be seen that the addition of ascorbic acid can significantly promote the increase of iron content in cells. The experimental results are consistent with the theory that ascorbic acid can promote iron absorption, which is well known in the art, and also verify the reliability of this experimental model.

[0131] In Comparative Examples 4, 5 and 6, only 50 μg / mL black chicken egg white peptide was added. When ferrous lactate, ferrous chloride and ferrous sulfate were used as iron sources, respectively, the iron content values ​​were 12.53 ug / mg, 9.60 ug / mg and 10.88 ug / mg, and the iron content growth rates were 12.31%, 19.00% and 18.15%, respectively. It can be seen that black chicken egg white peptide can also promote the increase of iron content in cells, but its effect on promoting the increase of iron content is far less than ascorbic acid.

[0132] In Comparative Examples 7, 8 and 9, only 100 μg / mL of black chicken egg white peptide was added. When ferrous lactate, ferrous chloride and ferrous sulfate were used as iron sources, the iron content values ​​were 11.89 ug / mg, 9.35 ug / mg and 9.81 ug / mg, respectively, and the iron content growth rates were 6.55%, 21.62% and 1.52%, respectively. It can be seen that although black chicken egg white peptide can promote the increase of iron content in cells, the promotion effect of 100 μg / mL of black chicken egg white peptide is weaker than that of 50 μg / mL of black chicken egg white peptide. The main reason is that black chicken egg white peptide has a certain effect on promoting tumor cell apoptosis, and a larger concentration of black chicken egg white peptide has a certain effect on the normal function of Caco-2.

[0133] In Example 1, Example 2 and Example 3, ascorbic acid and 50 μg / mL black chicken egg white peptide were added, and when ferrous lactate, ferrous chloride and ferrous sulfate were used as iron sources, respectively, the iron content values ​​were 21.24 ug / mg, 15.88 ug / mg and 17.29 ug / mg, and the iron content growth rates were 90.34%, 96.78% and 87.83%, respectively. It can be seen that when black chicken egg white peptide and ascorbic acid act together, they can play a synergistic role in cellular iron absorption, and the enhanced effect is stronger than the sum of the effects of ascorbic acid and black chicken egg white peptide alone.

[0134] In Example 4, Example 5 and Example 6, ascorbic acid and 100 μg / mL black chicken egg white peptide were added, and when ferrous lactate, ferrous chloride and ferrous sulfate were used as iron sources, respectively, the iron content values ​​were 18.73 ug / mg, 15.45 ug / mg and 13.32 ug / mg, and the iron content growth rates were 67.82%, 91.48% and 44.67%, respectively. It can be seen that although the promoting effect of using 100 μg / mL black chicken egg white peptide on ascorbic acid is weaker than that of 50 μg / mL black chicken egg white peptide, it still shows a synergistic effect on cellular iron absorption.

[0135] 2. Effect of black chicken egg white peptide and ascorbic acid combination on ferritin content in Caco-2 cells

[0136] After the cells were treated with the same method as in the above experiment for 3 hours, the supernatant was discarded and normal culture medium was added for 21 hours. The cell surface was gently washed with cold PBS, and then the cells were digested with trypsin. The cells were collected after centrifugation at 1000 rpm for 5 minutes, and washed with cold PBS for 3 times. The cells obtained by centrifugation were lysed on ice with cell lysis buffer and then ultrasonically treated with ice water until the solution was clear. The cells were centrifuged at 1500 rpm for 10 minutes, and the supernatant was taken and the ferritin content in the cells was detected with a ferritin assay kit, as shown in Table 3, and the ferritin growth rate was calculated, as shown in Table 4.

[0137] Table 3 Ferritin content in Caco-2 cells

[0138]

[0139] Table 4 Ferritin growth rate in Caco-2 cells

[0140]

[0141] The experimental results show that when only ascorbic acid was added to Comparative Examples 1, 2 and 3, and ferrous lactate, ferrous chloride and ferrous sulfate were used as iron sources, the ferritin contents were 81.51 ng / mL, 61.14 ng / mL and 68.45 ng / mL, respectively, and the ferritin growth rates were 34.13%, 40.20% and 30.06%, respectively. It can be seen that ascorbic acid can promote the synthesis of ferritin by Caco-2 cells.

[0142] In Comparative Examples 4, 5 and 6, only 50 μg / mL of black chicken egg white peptide was added. When ferrous lactate, ferrous chloride and ferrous sulfate were used as iron sources, the ferritin content was slightly increased, but the single addition of black chicken egg white peptide had no obvious promoting effect on the synthesis of ferritin.

[0143] The compound addition of ascorbic acid and black chicken egg white peptide in Example 1, Example 2 and Example 3 can play a synergistic role in the synthesis of cell ferritin, and the enhanced effect is stronger than the sum of the effects of ascorbic acid and black chicken egg white peptide alone.

[0144] Although the embodiments of the present invention are described in detail above, it is obvious to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations are within the scope and spirit of the present invention as described in the claims. Moreover, the present invention described herein may have other embodiments and may be implemented or realized in a variety of ways.

Claims

1. A black chicken egg white peptide composition, characterized in that The invention comprises 10-550 parts of black chicken egg white peptide and 5-100 parts of ascorbic acid by weight; the black chicken egg white peptide is obtained by hydrolyzing black chicken egg white with protease, and the relative molecular weight of the black chicken egg white peptide is less than or equal to 10000 Daltons; the invention also comprises 1-1000 parts of iron supplement by weight.

2. The black chicken egg white peptide composition according to claim 1, characterized in that The iron supplement is an iron supplement acceptable in medicine and food.

3. The black chicken egg white peptide composition according to claim 1, characterized in that It also includes excipients and / or additives acceptable in medicines and foods.

4. The black chicken egg white peptide composition according to any one of claims 1 to 3, characterized in that: The composition can be prepared into dosage forms including powder, granule, oral liquid, tablet and capsule in the field of food and medicine.

5. Use of a black-bone chicken egg white peptide composition in the preparation of a drug for promoting iron absorption, characterized in that: The black chicken egg white peptide composition according to any one of claims 1 to 3 is used as an active ingredient in a drug for promoting iron absorption.

6. An application of a black chicken egg white peptide composition, characterized in that: The black chicken egg white peptide composition according to any one of claims 1 to 3 is used in preparing food.

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