Saffron peptide fermentation microparticle structure

Abstract

This invention provides a saffron peptide fermentation microparticle structure comprising: a core layer, which is a core entity formed by structuring saffron peptide fermentation product; a plurality of active particles dispersed within or on the surface of the core layer; a coating layer, which coats the outer periphery of the core layer; and a protective layer, which is disposed outside the coating layer and has a three-dimensional closed network structure. This layered configuration effectively stabilizes the activity of the saffron peptide fermentation product. Experiments have shown that this structure can significantly enhance the antioxidant capacity (AOC) of human retinal pigment epithelial cells by 19.7% and effectively reduce the inflammatory marker (TNF-α) by 26.9%, thus maintaining the health and stability of retinal cells.

Claims

1. A saffron peptide fermentation microparticle structure, comprising: a core layer, which is a core entity formed by structuring saffron peptide fermentation product; a plurality of active particles dispersed in the interior or surface of the core layer; a coating layer covering the outer periphery of the core layer; and a protective layer disposed on the outer side of the coating layer, and having a three-dimensional closed network structure.

2. The saffron peptide fermentation microparticle structure as described in claim 1, which has the property of increasing antioxidant capacity (AOC) by 8.2% to 19.7% when applied to damaged eye cells.

3. The saffron peptide fermentation microparticle structure as described in claim 1, which has the property of reducing the inflammatory marker (TNF-α) by 21.5% to 26.9% when applied to inflamed ocular cells.

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