Oyster peptide enzyme oral liquid capable of enhancing immunity and preparation method of oyster peptide enzyme oral liquid

Abstract

The invention relates to the technical field of health care product preparation, and particularly discloses an oyster peptide enzyme oral liquid capable of enhancing immunity and a preparation method thereof, the oyster peptide enzyme oral liquid comprises the following components: 20 parts of oyster peptide, 50 parts of plant enzyme liquid, 5 parts of honey, 2 parts of fructo-oligosaccharide, 2 parts of lemon juice and 100 parts of purified water; the oyster peptide enzyme oral liquid contains rich natural antioxidant ingredients including oyster peptide and plant enzyme liquid, the oyster peptide contains a large amount of sulfur-containing amino acid, and the ingredients can be used as antioxidants to reduce generation of free radicals and protect cells from oxidative damage; the plant enzyme is rich in natural antioxidant enzyme, can promote synthesis of antioxidant enzyme in vivo and remove free radicals in vivo so as to slow down senescence and diseases, the oyster peptide and the enzyme act together to improve the activity of catalase in vivo, and oxidative stress is reduced by removing superoxide anion free radicals.

Description

Technical Field

[0001] The invention belongs to the technical field of health care product preparation, and specifically relates to an oyster peptide enzyme oral liquid with immunity enhancement and a preparation method thereof. Background Art

[0002] In the current health product market, products that enhance immunity are highly favored by consumers. However, most of the immunity-enhancing products in the prior art rely on artificially synthesized nutrients or additives, which may have side effects on the human body and have unstable long-term effects. For example, some products may contain high doses of vitamins or minerals, but the absorption and utilization efficiency of these ingredients in the human body is limited, and excessive intake may cause health problems.

[0003] In addition, although there are some natural ingredients in the market to enhance immunity products, such as certain plant extracts or herbal preparations, the effects of these products often vary from person to person, and lack scientific verification and standardized preparation processes. In addition, these products may contain complex chemical ingredients, and their safety and long-term effects need further evaluation.

[0004] In view of the above problems, the immunity-enhancing products in the prior art have obvious deficiencies, especially in the selection of natural ingredients, optimization of preparation processes and verification of product effects. Therefore, it is particularly important to develop an oyster peptide enzyme oral liquid that has the function of enhancing immunity, is safe, effective and easy to prepare. This oral liquid can not only make full use of the advantages of natural ingredients, but also improve the stability and effect of the product through scientific preparation processes, thereby meeting the health needs of consumers.

[0005] In view of this, the inventors proposed an oyster peptide enzyme oral liquid with immunity enhancement and a preparation method thereof to solve the above problems. Summary of the invention

[0006] The purpose of the present invention is to provide an oyster peptide enzyme oral liquid with the function of enhancing immunity and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] An oyster peptide enzyme oral solution with immunity enhancement, comprising:

[0009] The proportion by weight includes:

[0010] 20-30 parts of oyster meat, 50-60 parts of plant enzyme liquid, 5-10 parts of honey, 2-5 parts of oligofructose, 2-3 parts of lemon juice and 60-100 parts of purified water.

[0011] Preferably, the plant enzyme liquid is extracted from papaya, pineapple, hawthorn and apple in a ratio of 2:1:1:2.

[0012] Preferably, the molecular weight of the oligofructose is 520-820, and the molecular polymerization degree is between 2-7.

[0013] Preferably, the oyster peptide enzyme oral solution consists of the following ingredients:

[0014] 20 parts of oyster peptide, 50 parts of plant enzyme liquid, 5 parts of honey, 2 parts of oligofructose, 2 parts of lemon juice and 100 parts of purified water.

[0015] A method for preparing an oyster peptide enzyme oral liquid having the function of enhancing immunity comprises the following steps:

[0016] S1. Oyster peptide extraction: select fresh oysters, remove the shells, clean them, drain the water, add purified water to the oyster meat at a material-liquid ratio of 1:2, add 2% complex enzyme at 50-55°C, adjust the pH to 7.5, and perform enzymolysis for 4 hours. After the enzymolysis is completed, heat to 95-100°C and keep for 10-15 minutes to inactivate the enzymolysis reaction to obtain an enzymolysis solution;

[0017] S2, after removing solid impurities in the enzymatic hydrolysate by centrifugation, using an ultrafiltration device (0.1 μm membrane) to concentrate to obtain a small molecule peptide solution, and preparing the small molecule peptide solution into powder by spray drying for later use;

[0018] S3, plant enzyme fermentation, papaya, pineapple, hawthorn, apple and other raw materials are washed and cut into pieces, mixed according to the proportion, mixed fruits and purified water are mixed in a 1:1 ratio, 3% lactic acid bacteria are added, the temperature is controlled at 35-37°C, fermented in the dark for 30 days, filtered and clarified:

[0019] After fermentation is complete, filter through gauze to remove the pomace and obtain a clear enzyme solution;

[0020] S4. In a mixing tank, mix oyster peptide powder, plant enzyme liquid, honey, oligofructose and lemon juice in proportion, add the remaining purified water to 100%, and use a high-speed homogenizer (10000rpm, 5 minutes) to homogenize to ensure uniform distribution of ingredients;

[0021] S5, sterilization and filling, heat the mixed solution to 72°C, keep it for 15 minutes, and fill it into glass bottles or food-grade plastic bottles using a sterile filling machine under sterile conditions to obtain oyster peptide enzyme oral solution.

[0022] Preferably, the complex enzyme is pepsin and trypsin, and the composition ratio is 2:1.

[0023] Preferably, the centrifugal parameters of the centrifuge are 8000-10000 rpm for 5-10 minutes.

[0024] Preferably, the homogenization parameter is 10000-12000 rpm for 5-10 minutes.

[0025] Preferably, the lactic acid bacteria species is at least one of Lactobacillus acidophilus and Lactobacillus casei.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The oyster peptide enzyme oral liquid of the present invention contains abundant natural antioxidant ingredients, including oyster peptides and plant enzyme liquid. Oyster peptides themselves contain a large amount of sulfur-containing amino acids (such as cysteine), which can act as antioxidants to reduce the production of free radicals and protect cells from oxidative damage. Plant enzymes (such as papaya enzymes and pineapple enzymes) are rich in natural antioxidant enzymes (such as catalase and SOD), which can promote the synthesis of antioxidant enzymes in the body and remove free radicals in the body, thereby slowing down the occurrence of aging and diseases.

[0028] (2) The oyster peptides and enzymes in the present invention work together to increase the activity of SOD in the body, reduce oxidative stress by removing superoxide anion free radicals, reduce the MDA content in the body, and reduce the damage of lipid peroxidation to the cell membrane. Enhance the total antioxidant capacity (TAC), improve the body's tolerance to external oxidative stress, and reduce the occurrence of chronic diseases. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a flow chart of a method for preparing an oyster peptide enzyme oral liquid having the function of enhancing immunity. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.

[0031] Embodiment 1:

[0032] See also Figure 1 As shown, an oyster peptide enzyme oral liquid with immunity enhancement, the oyster peptide enzyme oral liquid is composed of the following ingredients:

[0033] 20 parts of oyster peptide, 50 parts of plant enzyme liquid, 5 parts of honey, 2 parts of oligofructose, 2 parts of lemon juice and 100 parts of purified water.

[0034] Specifically, the plant enzyme liquid is extracted from papaya, pineapple, hawthorn and apple in a ratio of 2:1:1:2.

[0035] Specifically, the molecular weight of the oligofructose is 600 and the molecular polymerization degree is 5.

[0036] A method for preparing an oyster peptide enzyme oral liquid having the function of enhancing immunity comprises the following steps:

[0037] S1. Oyster peptide extraction: fresh oysters were selected, shelled, cleaned, and drained, and the oyster meat was added to purified water at a solid-liquid ratio of 1:2, and 2% pepsin and trypsin in a ratio of 2:1 were added at 50°C, and the pH was adjusted to 7.5. Enzymatic hydrolysis was performed for 4 hours. After the enzymatic hydrolysis was completed, the enzymatic hydrolysis reaction was inactivated by heating to 95°C for 15 minutes to obtain an enzymatic hydrolyzate.

[0038] S2. After removing solid impurities in the enzymatic hydrolyzate by centrifugation (8000 rpm, 10 minutes), the solution was concentrated using an ultrafiltration device (using a membrane with a 0.1 μm pore size) to obtain a small molecule peptide solution, and the small molecule peptide solution was passed through a spray dryer with an inlet air temperature of 180° C., an outlet air temperature of 80° C., and a feed flow rate of 10 mL / min, and spray-dried to prepare a powder for later use;

[0039] S3, plant enzyme fermentation, papaya, pineapple, hawthorn, apple and other raw materials are washed and cut into pieces, mixed according to proportion, mixed fruits and purified water are mixed in a 1:1 ratio, 3% of Lactobacillus acidophilus and Lactobacillus casei mixed in a 1:1 ratio are added, the temperature is controlled at 35°C, and fermented in the dark for 30 days, stirring once a day during the period, filtering with a 200-mesh filter cloth to remove solid impurities, and processed by a vacuum degassing device (pressure -0.08MPa) to remove residual gas and prevent oxidation:

[0040] After fermentation is complete, filter through gauze to remove the pomace and obtain a clear enzyme solution;

[0041] S4. In a mixing tank, mix oyster peptide powder, plant enzyme liquid, honey, oligofructose and lemon juice in proportion, add purified water to 100%, and use a high-speed homogenizer (10000rpm, 5 minutes) to homogenize to ensure uniform distribution of ingredients;

[0042] S5, sterilization and filling, heat the mixed solution to 72°C, keep it for 15 minutes, and fill it into glass bottles or food-grade plastic bottles using a sterile filling machine under sterile conditions to obtain oyster peptide enzyme oral solution.

[0043] As can be seen from the above, oyster peptide enzyme oral liquid contains rich natural antioxidant ingredients, including oyster peptides and plant enzyme liquid. Oyster peptides themselves contain a large number of sulfur-containing amino acids (such as cysteine), which can act as antioxidants to reduce the production of free radicals and protect cells from oxidative damage. Plant enzymes (such as papaya enzymes and pineapple enzymes) are rich in natural antioxidant enzymes (such as catalase and SOD), which can promote the synthesis of antioxidant enzymes in the body and remove free radicals in the body, thereby slowing down aging and the occurrence of diseases;

[0044] Oyster peptides and enzymes work together to increase the activity of SOD in the body and reduce oxidative stress by removing superoxide anion free radicals. They reduce the MDA content in the body and reduce the damage to cell membranes caused by lipid peroxidation. They enhance the total antioxidant capacity (TAC), improve the body's tolerance to external oxidative stress, and prevent the occurrence of chronic diseases.

[0045] Oyster peptides can promote protein synthesis and repair muscle damage, and can help improve recovery after exercise. After high-intensity exercise, the lactic acid accumulated in the body is one of the main factors leading to fatigue, and oyster peptides can promote the metabolism of lactic acid, reduce lactic acid accumulation, and thus relieve fatigue. The enzyme components in plant enzyme liquid can also promote digestion, improve nutrient absorption, and help restore physical strength more quickly.

[0046] Embodiment 2:

[0047] The effect of the oyster peptide enzyme oral solution prepared in Example 1 was verified:

[0048] Experimental design

[0049] Subjects:

[0050] A total of 60 mouse models were randomly divided into 3 groups, with 20 mice in each group.

[0051] Control group: given an equal amount of purified water.

[0052] Low-dose group: 0.5 mL / 10 g body weight was administered by oral gavage daily.

[0053] High-dose group: 1 mL / 10 g body weight was administered by oral gavage daily.

[0054] Experimental period: 28 consecutive days.

[0055] Test indicators:

[0056] Immune function indicators: Detect the levels of immunoglobulins (IgA, IgG, IgM) in mouse serum.

[0057] Antioxidant indicators: The superoxide dismutase (SOD) activity and malondialdehyde (MDA) content in mouse serum were detected.

[0058] The experimental results are shown in Table 1 below:

[0059]

[0060] Table 1

[0061] *P<0.05, **P<0.01, compared with the control group.

[0062] Effect analysis

[0063] Significant immune enhancement effect:

[0064] The levels of IgA, IgG, and IgM in the high-dose group were significantly higher than those in the control group (P<0.01), indicating that oyster peptide enzyme oral liquid has a significant promoting effect on improving immunity.

[0065] Enhanced Antioxidant Capacity:

[0066] The SOD activity in the high-dose group increased by 36.3% and the MDA content decreased by 40%, indicating that it has a significant antioxidant effect and helps to reduce the damage of oxidative stress to the immune system.

[0067] Practical Application

[0068] Recommended group

[0069] Sub-healthy people: those with low immunity and prone to catching colds.

[0070] People who are under high stress: need to improve resistance to fatigue and strengthen physical fitness.

[0071] Middle-aged and elderly people: Support immune regulation and anti-oxidation.

[0072] Recommended Dosage

[0073] Drink 50 mL each morning and evening for 30 consecutive days.

[0074] Product Advantages

[0075] Scientific verification: Data proves that it has significant effects in enhancing immune function and anti-oxidation.

[0076] Natural ingredients: no chemical additives, refreshing taste, suitable for long-term drinking.

[0077] Versatility: Not only does it enhance immunity, it also has anti-fatigue and anti-oxidation auxiliary effects.

[0078] Embodiment three:

[0079] This design is specifically applied to the functional beverage market. With the improvement of people's health awareness, the functional beverage market continues to grow, especially natural health products with multiple effects such as immune regulation, anti-oxidation and anti-fatigue. Oyster peptide enzyme oral liquid has significant immune enhancement and anti-oxidation effects, and can enter the market as a functional beverage to meet consumers' needs for health, immunity enhancement, anti-aging and other aspects.

[0080] Furthermore, the immune effects of oyster peptide enzyme oral solution and traditional immune enhancers are compared:

[0081] Purpose

[0082] To compare the immune-enhancing effects of oyster peptide enzyme oral solution and common immune enhancers (such as ginseng extract).

[0083] Experimental design

[0084] Subjects:

[0085] Sixty mice were randomly divided into three groups, with 20 mice in each group.

[0086] Control group: given an equal amount of purified water.

[0087] Oyster peptide enzyme group: 1 mL / 10 g body weight was administered by oral gavage daily.

[0088] Ginseng extract group: 0.5 mL / 10 g body weight (standardized ginseng extract containing 30% ginsenosides) was administered orally daily.

[0089] Experimental period: 28 days

[0090] Test indicators:

[0091] Serum immunoglobulin (IgA, IgG, IgM) levels.

[0092] White blood cell count (WBC) and T cell subsets (CD4+, CD8+) were detected.

[0093] Experimental procedures

[0094] Drug administration: At 9 am every day, the mice were gavaged by gastric tube and administrated according to the groups.

[0095] Immunoassay:

[0096] Blood samples were collected from mice before the experiment, 14 days, and 28 days later to measure immune indicators such as IgA, IgG, and IgM.

[0097] Flow cytometry was used to detect white blood cell counts and T cell subsets.

[0098] Data analysis: SPSS software was used for statistical analysis, and P < 0.05 was considered significant.

[0099] The experimental results are shown in Table 2 below:

[0100]

[0101] Table 2

[0102] Conclusion: The oyster peptide enzyme group is superior to the ginseng extract group in improving the levels of immunoglobulins (IgA, IgG, IgM) and white blood cell counts, and also has a significant advantage in the proportion of CD4+ and CD8+T cells.

[0103] Embodiment 4:

[0104] Comparison of antioxidant capacity between oyster peptide enzyme oral solution and control group:

[0105] Purpose

[0106] Compare the differences in antioxidant capacity between oyster peptide enzyme oral solution and the control group.

[0107] Experimental design

[0108] Subjects:

[0109] Forty mice were randomly divided into two groups, with 20 mice in each group.

[0110] Control group: given an equal amount of purified water.

[0111] Oyster peptide enzyme group: 1 mL / 10 g body weight was administered by oral gavage daily.

[0112] Experimental period: 28 days

[0113] Test indicators:

[0114] Superoxide dismutase (SOD) activity.

[0115] Malondialdehyde (MDA) content.

[0116] Total antioxidant capacity (TAC).

[0117] Experimental procedures

[0118] Drug administration: At 9 am every day, the mice were gavaged by gastric tube and administrated according to the groups.

[0119] Antioxidant index detection:

[0120] Blood samples were collected from mice before the experiment, 14 days, and 28 days later to measure SOD activity, MDA content, and TAC.

[0121] Enzyme-linked immunosorbent assay (ELISA) and chemiluminescence were used for detection.

[0122] Data analysis: GraphPad Prism software was used for statistical analysis, and P < 0.05 was considered significant.

[0123] The experimental results are shown in Table 3 below:

[0124]

[0125] Table 3

[0126] Conclusion: The antioxidant capacity of the oyster peptide enzyme group was significantly higher than that of the control group, with SOD activity increased by 37.4%, MDA content reduced by 37.6%, and TAC level increased by 36.2%.

[0127] Embodiment five:

[0128] Comparison of physical recovery between oyster peptide enzyme oral solution and control group:

[0129] Purpose

[0130] Compare the differences in physical recovery between oyster peptide enzyme oral solution and the control group.

[0131] Experimental design

[0132] Subjects:

[0133] Thirty healthy adult male volunteers were randomly divided into two groups, with 15 people in each group.

[0134] Control group: given an equal amount of purified water.

[0135] Oyster peptide enzyme group: take 50 mL of oyster peptide enzyme oral solution orally daily.

[0136] Experimental period: 28 days

[0137] Test indicators:

[0138] Maximum oxygen uptake (VO2max).

[0139] Lactate concentration after exercise.

[0140] Fatigue score (using a 10-point scale, with 10 being extreme fatigue).

[0141] Experimental procedures

[0142] Exercise load test: Use a treadmill to perform load exercise, gradually increase the intensity, and test the maximum oxygen uptake (VO2max).

[0143] Lactate concentration test: Draw a blood sample immediately after exercise and use a lactate kit to measure the lactate concentration in the blood.

[0144] Fatigue score: Fatigue scores were assessed on volunteers before, 30 minutes and 60 minutes after exercise.

[0145] Data analysis: SPSS was used for statistical analysis, and P < 0.05 was considered significant.

[0146] The experimental results are shown in Table 4 below.

[0147]

[0148] Table 4

[0149] Conclusion: The oyster peptide enzyme group performed better in physical recovery, with VO2max increased by 20.7%, lactate concentration decreased by 40% after exercise, and fatigue score reduced by 35.8%.

[0150] From the above, we can see that through multiple comparative tests, we can get:

[0151] Immune enhancement: Oyster peptide enzyme oral liquid is superior to traditional immunoenhancers (such as ginseng extract) in improving immune function. Its IgA, IgG, and IgM levels are higher, and the white blood cell count and T cell subset ratio are significantly increased.

[0152] Antioxidant effect: Oyster peptide enzyme oral liquid has strong antioxidant capacity, which can significantly increase SOD activity, reduce MDA content, and enhance the body's antioxidant system.

[0153] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples" or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples, unless they are contradictory.

[0154] In the drawings of the embodiments disclosed in the present invention, only the structures related to the embodiments disclosed in the present invention are involved, and other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of the present invention can be combined with each other.

[0155] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An oyster peptide enzyme oral liquid with immunity enhancement and a preparation method thereof, characterized in that: The proportion by weight includes: 20-30 parts of oyster meat, 50-60 parts of plant enzyme liquid, 5-10 parts of honey, 2-5 parts of oligofructose, 2-3 parts of lemon juice and 60-100 parts of purified water.

2. The oyster peptide enzyme oral liquid with immunity enhancement according to claim 1, characterized in that: The plant enzyme liquid is extracted from papaya, pineapple, hawthorn and apple in a ratio of 2:1:1:

2.

3. The oyster peptide enzyme oral liquid with immunity enhancement according to claim 1, characterized in that: The molecular weight of the oligofructose is 520-820, and the molecular polymerization degree is between 2-7.

4. The oyster peptide enzyme oral liquid with immunity enhancement according to claim 1, characterized in that: The oyster peptide enzyme oral solution is composed of the following ingredients: 20 parts of oyster peptide, 50 parts of plant enzyme liquid, 5 parts of honey, 2 parts of oligofructose, 2 parts of lemon juice and 100 parts of purified water.

5. A method for preparing an oyster peptide enzyme oral liquid having immunity enhancement according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Oyster peptide extraction: select fresh oysters, remove the shells, clean them, drain the water, add purified water to the oyster meat at a material-liquid ratio of 1:2, add 2% complex enzyme at 50-55°C, adjust the pH to 7.5, and perform enzymolysis for 4 hours. After the enzymolysis is completed, heat to 95-100°C and keep for 10-15 minutes to inactivate the enzymolysis reaction to obtain an enzymolysis solution; S2, after removing solid impurities in the enzymatic hydrolyzate by centrifugation, using ultrafiltration equipment to concentrate to obtain a small molecule peptide solution, and preparing the small molecule peptide solution into powder by spray drying for later use; S3, plant enzyme fermentation, papaya, pineapple, hawthorn, apple and other raw materials are washed and cut into pieces, mixed according to proportion, mixed fruits and purified water are mixed in a ratio of 1:1, 3% lactic acid bacteria are added, the temperature is controlled at 35-37°C, and fermented in the dark for 30 days. After the fermentation is completed, it is filtered through gauze to remove the pomace to obtain a clear enzyme liquid; S4. In a mixing tank, mix oyster peptide powder, plant enzyme liquid, honey, oligofructose and lemon juice in proportion, add the remaining purified water to 100%, and use a high-speed homogenizer to homogenize to ensure uniform distribution of ingredients; S5, sterilization and filling, heat the mixed solution to 72°C, keep it for 15 minutes, and fill it into glass bottles or food-grade plastic bottles using a sterile filling machine under sterile conditions to obtain oyster peptide enzyme oral solution.

6. The method for preparing the oyster peptide enzyme oral liquid having the function of enhancing immunity according to claim 1, characterized in that: The complex enzyme is pepsin and trypsin, and the composition ratio is 2:

1.

7. The method for preparing the oyster peptide enzyme oral liquid having the function of enhancing immunity according to claim 1, characterized in that: The centrifugal parameters of the centrifuge are 8000-10000 rpm for 5-10 minutes.

8. The method for preparing the oyster peptide enzyme oral liquid having the function of enhancing immunity according to claim 1, characterized in that: The homogenization parameters are 10000-12000 rpm, 5-10 minutes.

9. The method for preparing the oyster peptide enzyme oral liquid having the function of enhancing immunity according to claim 1, characterized in that: The lactic acid bacteria species is at least one of Lactobacillus acidophilus and Lactobacillus casei.

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