Preparation method and application of mussel oligopeptide

Abstract

The present invention discloses a preparation method and an application of a mussel oligopeptide, and belongs to the field of marine biotechnology application. The preparation method comprises: adopting mytilus edulis as a raw material, and adopting an alkaline cold extraction method to obtain mussel protein from mussel freeze-drying powder; and carrying out composite enzymolysis of protein to obtain mixed polypeptides, carrying out ultra-filtration to obtain the oligopeptide, adopting aging mouse models to carry out a series of anti-aging animal experiments and behavioral experiments, and carrying out a drosophila survive experiment to prove aging delay activity of the mussel oligopeptide so as to create a new approach for achievement of scientific and high-value mussel utilization. Compared with the method in the prior art, the method of the present invention has the following advantages that: the mussel protein is extracted and prepared, the optimal protease and the preferred process are adopted to carry out enzymolysis purification on the mussel protein, decomposition on the mussel protein molecule structure due to the high temperature is avoided, the grading of the mussel polypeptide at the molecular weight level is achieved, and the obtained mussel oligopeptide has the pure and good aging delay effect.

Description

technical field

[0001] The invention relates to the preparation of a mussel oligopeptide with anti-aging activity, which can be used as anti-aging food, functional food or medicine, and belongs to the application field of marine biotechnology. Background technique

[0002] Mussels, commonly known as "sea red", and its dried products are called "mussels", are a large number of artificially cultivated shellfish in my country. Mussels are rich in protein and are known as "eggs in the sea". The crude protein content is higher than that of other marine bivalve molluscs, and the amino acid types are relatively complete. The existing technology uses alkaline extraction of mussel protein (patent number: 201010513556.2), ultrasonic-microwave-assisted enzyme single enzymolysis to prepare mussel enzymatic hydrolysis solution, and then diluted with chlorine dioxide solution, ultra-micro membrane filtration purification molecular weight cut-off is 50000 channels Dayton polypeptide (pate...

Examples

Embodiment 1

[0024] Embodiment 1: Preparation of mussel oligopeptide

[0025] The fresh mussel meat of blue mussels is manually peeled, and the juice is quickly freeze-dried. An appropriate amount of mussel freeze-dried powder 100g was made into a suspension with a mass fraction of 1% with 0.2mol / L NaOH solution, and the pH value gradient was adjusted to 12 with 2mol / L NaOH solution, and the leaching was carried out under low temperature for 60min (4 ℃, always keep operating at low temperature). The extract was centrifuged at 8000r / min for 20min (4°C). Collect the supernatant. The supernatant prepared above was adjusted to pH 5.3 with 2N HCl, precipitated for 10 minutes, and centrifuged (8000r / min, 20min, 4°C). The precipitates were collected separately after centrifugation. The resulting precipitate was freeze-dried into mussel protein powder. Accurately weigh 25 grams of mussel freeze-dried protein powder, add water to make a suspension with a protein mass fraction of 2%, put it in ...

Embodiment 2

[0027] Embodiment 2: Preparation of mussel oligopeptide

[0028] The fresh mussel meat of blue mussels is manually peeled, and the juice is quickly freeze-dried. 100g of the appropriate amount of freeze-dried mussel powder was made into a suspension with a mass fraction of 1% with 0.2mol / L NaOH solution, and the pH value gradient was adjusted to 12 with 2mol / L NaOH solution, and the leaching was carried out at low temperature for 60min (4°C) , has been kept at low temperature operation). The extract was centrifuged at 8000r / min for 20min (4°C). Collect the supernatant. The supernatant prepared above was adjusted to pH 5.3 with 2N HCl, precipitated for 10 minutes, and centrifuged (8000r / min, 20min, 4°C). The precipitates were collected separately after centrifugation. The resulting precipitate was freeze-dried into mussel protein powder. Accurately weigh 25g of dried mussel protein powder, add water to make a suspension with a protein mass fraction of 2%, put it in a react...

Embodiment 3

[0029] Embodiment 3: preparation mussel oligopeptide

[0030] The fresh mussel meat of blue mussels is manually peeled, and the juice is quickly freeze-dried. 100g of the appropriate amount of freeze-dried mussel powder was made into a suspension with a mass fraction of 1% with 0.2mol / L NaOH solution, and the pH value gradient was adjusted to 12 with 2mol / L NaOH solution, and the leaching was carried out at low temperature for 60min (4°C) , has been kept at low temperature operation). The extract was centrifuged at 8000r / min for 20min (4°C). Collect the supernatant. The supernatant prepared above was adjusted to pH 5.3 with 2N HCl, precipitated for 10 minutes, and centrifuged (8000r / min, 20min, 4°C). The precipitates were collected separately after centrifugation. The resulting precipitate was freeze-dried into mussel protein powder. Accurately weigh 25g of dried mussel protein powder, add water to make a suspension with a protein mass fraction of 2%, put it in a reactor,...

technical field

[0001] The invention relates to the preparation of a mussel oligopeptide with anti-aging activity, which can be used as anti-aging food, functional food or medicine, and belongs to the application field of marine biotechnology. Background technique

[0002] Mussels, commonly known as "sea red", and its dried products are called "mussels", are a large number of artificially cultivated shellfish in my country. Mussels are rich in protein and are known as "eggs in the sea". The crude protein content is higher than that of other marine bivalve molluscs, and the amino acid types are relatively complete. The existing technology uses alkaline extraction of mussel protein (patent number: 201010513556.2), ultrasonic-microwave-assisted enzyme single enzymolysis to prepare mussel enzymatic hydrolysis solution, and then diluted with chlorine dioxide solution, ultra-micro membrane filtration purification molecular weight cut-off is 50000 channels Dayton polypeptide (pate...

Examples

Embodiment 1

[0024] Embodiment 1: Preparation of mussel oligopeptide

[0025] The fresh mussel meat of blue mussels is manually peeled, and the juice is quickly freeze-dried. An appropriate amount of mussel freeze-dried powder 100g was made into a suspension with a mass fraction of 1% with 0.2mol / L NaOH solution, and the pH value gradient was adjusted to 12 with 2mol / L NaOH solution, and the leaching was carried out under low temperature for 60min (4 ℃, always keep operating at low temperature). The extract was centrifuged at 8000r / min for 20min (4°C). Collect the supernatant. The supernatant prepared above was adjusted to pH 5.3 with 2N HCl, precipitated for 10 minutes, and centrifuged (8000r / min, 20min, 4°C). The precipitates were collected separately after centrifugation. The resulting precipitate was freeze-dried into mussel protein powder. Accurately weigh 25 grams of mussel freeze-dried protein powder, add water to make a suspension with a protein mass fraction of 2%, put it in ...

Embodiment 2

[0027] Embodiment 2: Preparation of mussel oligopeptide

[0028] The fresh mussel meat of blue mussels is manually peeled, and the juice is quickly freeze-dried. 100g of the appropriate amount of freeze-dried mussel powder was made into a suspension with a mass fraction of 1% with 0.2mol / L NaOH solution, and the pH value gradient was adjusted to 12 with 2mol / L NaOH solution, and the leaching was carried out at low temperature for 60min (4°C) , has been kept at low temperature operation). The extract was centrifuged at 8000r / min for 20min (4°C). Collect the supernatant. The supernatant prepared above was adjusted to pH 5.3 with 2N HCl, precipitated for 10 minutes, and centrifuged (8000r / min, 20min, 4°C). The precipitates were collected separately after centrifugation. The resulting precipitate was freeze-dried into mussel protein powder. Accurately weigh 25g of dried mussel protein powder, add water to make a suspension with a protein mass fraction of 2%, put it in a react...

Embodiment 3

[0029] Embodiment 3: preparation mussel oligopeptide

[0030] The fresh mussel meat of blue mussels is manually peeled, and the juice is quickly freeze-dried. 100g of the appropriate amount of freeze-dried mussel powder was made into a suspension with a mass fraction of 1% with 0.2mol / L NaOH solution, and the pH value gradient was adjusted to 12 with 2mol / L NaOH solution, and the leaching was carried out at low temperature for 60min (4°C) , has been kept at low temperature operation). The extract was centrifuged at 8000r / min for 20min (4°C). Collect the supernatant. The supernatant prepared above was adjusted to pH 5.3 with 2N HCl, precipitated for 10 minutes, and centrifuged (8000r / min, 20min, 4°C). The precipitates were collected separately after centrifugation. The resulting precipitate was freeze-dried into mussel protein powder. Accurately weigh 25g of dried mussel protein powder, add water to make a suspension with a protein mass fraction of 2%, put it in a reactor,...

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