Process for producing product contg. antihypertensive tripeptides

A technology for antihypertensive products, which is applied in the field of preparation of products containing antihypertensive peptides, can solve problems such as not suitable for large-scale production, and achieve the effect of reducing content and improving taste

Inactive Publication Date: 2002-12-25
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, these methods are multi-step methods, mainly consisting of multiple chromatographic purifications, and are not suitable for large-scale production

Method used

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  • Process for producing product contg. antihypertensive tripeptides

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Experimental program
Comparison scheme
Effect test

Embodiment 2

[0045] We also studied the antihypertensive effect of the product of the invention in humans. In the pilot test, the test group was composed of 12 people randomly selected, and these people consumed 1.5dl of the product of the present invention described in Example 5 every day; the control group was composed of 11 people selected at random, and they consumed the same amount of commercial Purchase nonfat yogurt. Blood pressure was measured every other week for 8 weeks. The blood pressure of 8 people in the test group was significantly lowered: the systolic blood pressure decreased by an average of about 13%, and the diastolic blood pressure decreased by an average of about 12%; a slight, less than 5% reduction was observed in the blood pressure of one person; No changes were observed. In the control group, a significant reduction in blood pressure was observed in two individuals, while no change was observed in seven individuals. Results from two individuals were excluded. ...

Embodiment 1

[0045] We also studied the antihypertensive effect of the product of the invention in humans. In the pilot test, the test group was composed of 12 people randomly selected, and these people consumed 1.5dl of the product of the present invention described in Example 5 every day; the control group was composed of 11 people selected at random, and they consumed the same amount of commercial Purchase nonfat yogurt. Blood pressure was measured every other week for 8 weeks. The blood pressure of 8 people in the test group was significantly lowered: the systolic blood pressure decreased by an average of about 13%, and the diastolic blood pressure decreased by an average of about 12%; a slight, less than 5% reduction was observed in the blood pressure of one person; No changes were observed. In the control group, a significant reduction in blood pressure was observed in two individuals, while no change was observed in seven individuals. Results from two individuals were excluded. ...

Embodiment 3

[0056] Embodiment 3 Contains the preparation of antihypertensive peptide product

[0057] To prepare the inoculum, the strain Lactobacillus helveticus LBK16H was grown in MRS broth for 24 hours at 37°C as described in Example 1. This inoculum was inoculated in a fermentation medium consisting of an aqueous solution of acid-precipitated casein (2.8%) and glucose (2.5%). The casein was dissolved by raising the pH to 6.7 with 10% KOH. Incubation was carried out at 37°C for 24 hours. Among the products, antihypertensive peptides (VPP, IPP) may be produced in amounts comparable to those produced when fermenting milk, but it is easier to isolate these peptides from casein solutions than from milk.

[0058] The pH of the fermentation broth was adjusted to 4.6 with KOH at 37°C, thereby precipitating casein. The casein is separated with a curd separator and the whey obtained is recovered. This whey contains peptides, lactic acid and salt but no lactose. Most of the lactic acid and...

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Abstract

The invention relates to a process for preparing a product containing antihypertensive peptides by fermenting a casein-containing starting material with lactic acid bacteria. The invention also relates to the obtained product and its use as a functional product as such or as an ingredient or additive of edible substances.

Description

field of invention [0001] The present invention relates to a process for the preparation of products containing antihypertensive peptides. The invention also relates to the product obtained and its use therefor as a functional product or as an ingredient or additive to edible substances. Background of the invention [0002] Cardiovascular disease is currently listed among the most common national diseases in developed countries, and its incidence is expected to increase as the population ages. Hypertension contributes considerably to the development of these diseases. Therefore, the treatment of hypertension is one of the most important means for both prevention and effective treatment. [0003] In the control of blood pressure, angiotensin I converting enzyme ACE plays a key role at the cellular level. ACE acts in two ways: it converts angiotensin I to angiotensin II, a potent vasopressor, and inactivates the opposite vasodilator bradykinin. Thus, both functions lead to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/142A23C21/02A23J3/10A23J3/34A23L1/30A23L1/305A23L2/66A61K9/14A61K9/48A61K35/74A61K38/00A61P9/12C07K5/06C07K5/08C07K5/083C12N1/20C12P21/06C12R1/225
CPCA23C9/1234A23C9/1427A23J3/344A23L2/66A23V2002/00A61K38/00C07K5/0808C12N1/20A23L33/18A61P9/12C12R2001/225C12N1/205A23V2400/147A23V2300/34C12P21/02
Inventor O·托斯艾恩T·苏马莱恩J·撒赫斯坦A·马维-马肯
Owner VALIO LTD
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