Method for preparing antiviral active oligomeric peptide

A technology of antiviral activity and oligomeric peptides, applied in the direction of fermentation, etc., can solve problems that have not been seen yet, and achieve good inhibitory effect and high activity of the product

Inactive Publication Date: 2006-08-09
OCEAN UNIV OF CHINA
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Problems solved by technology

No report on the preparation of antiviral oligomeric peptides from oyster protein

Method used

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  • Method for preparing antiviral active oligomeric peptide

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Embodiment Construction

[0009] Add 300ml of Tris-HCl damping solution to 100 grams of oyster meat, make a slurry, and the pH of the resulting slurry is 7.5-8.5, preferably 8.0. Add trypsin according to the proportion of 60-65U / g meat, preferably 60U / g meat, stir at constant temperature, enzymolyze at 40-50°C, preferably 50°C for 3-4 hours, preferably 3 hours, then Inactivate the enzyme at 95-100°C, cool to 45-55°C, preferably 50°C; use hydrochloric acid to adjust the pH to 5-6, preferably 5.5, according to the ratio of 70-75U / g meat, preferably 700U / g meat Add bromelain, stir, and enzymatically hydrolyze at 45-55°C, preferably at 50°C, for 5-6 hours, preferably 5 hours, then inactivate the enzyme at 95-100°C, cool to room temperature, 9000-10000r / min Refrigerate and centrifuge at high speed, take the supernatant and ultrafilter, collect the part with a molecular weight of 5-10K, and then separate by Sephadex G-25 gel column chromatography, DEAE Sephadex A-25 ion exchange column chromatography, and re...

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Abstract

This invention relates to a method for preparing antivirus active oligomerized peptides by step directional enzymolyzing oysters with a compound enzyme characterizing in adding Tris-HCL buffer solution into the oyster meat to be beated, the increased number of the buffer is 2-3 times of kilograms of the meat, trypsase is added according to the proportion of 60-65U/g meat to be mixed under constant temperature and enzymolyzed for 3-4 hours under 40-50deg.C then to eliminate the enzymes and cool, regulating pH value to 5-6 with an acid and adding pineappleproteinase in the meat proportion of 70-75U/g to be mixed and enzymolyzed for 5-6 hours under the 45-55deg.C constant temperature to eliminate the enzymes and cool, centrifuge to take the supernatant fluid to pass through super-filtration, Sephadex G-25 gel chromaphoresis, DEAE Sephadex A-25 ionic exchange post chromaphoresis and counter-phase high efficient liquid phase chromqtogram separation and purification to be frozen and dried.

Description

technical field [0001] The invention relates to a method for preparing oligopeptides with antiviral activity by directional enzymolyzing oysters with complex enzymes. Background technique [0002] Viruses are a type of parasitic microorganisms closely related to human health. In recent years, the emergence and prevalence of viruses such as avian influenza, foot-and-mouth disease, mad cow disease, atypical pneumonia, AIDS, monkeypox, West Nile and Ebola have seriously threatened human health. Diseases caused by viruses are not only highly pathogenic, but also highly contagious. Therefore, the prevention and treatment of these diseases is a major and persistent problem faced by human beings. [0003] Since the advent of penicillin in 1941, the rapid development of antibiotics has effectively controlled many bacterial infectious diseases, while the prevention and treatment of viral diseases is much more difficult than the former, and has become a prominent problem in infectio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C07K1/20
Inventor 曾名湧刘尊英董士远李八方崔文萱
Owner OCEAN UNIV OF CHINA
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