A composition with liver-protecting efficacy, preparation method and application

Abstract

This invention provides a composition with liver-protective effects, a preparation method thereof, and its application, relating to the field of peptide nutritional preparations and functional food preparation technology. The composition of this invention comprises the following components: bovine liver peptides, bovine lung peptides, eggshell membrane peptides, yeast peptides, wolfberry peptides, and collagen peptides. The preparation method involves mixing the prescribed amounts of bovine liver peptides, bovine lung peptides, eggshell membrane peptides, yeast peptides, wolfberry peptides, and collagen peptides, without adding flavoring agents. This invention also provides the application of the above composition in the preparation of liver-protective functional foods. The liver-protective composition prepared by this invention, while ensuring liver-protective effects, greatly improves the taste and increases user acceptance.

Description

Technical Field

[0001] This invention relates to the field of peptide nutritional preparations and functional food preparation technology, specifically to a composition with liver-protective effects, its preparation method, and its application. Background Technology

[0002] The liver is the largest internal organ in the human body and the largest digestive gland in the digestive system. An average adult liver weighs 1.1-1.5 kg. The liver is primarily responsible for metabolism, playing roles such as detoxification, glycogen storage, and the synthesis of secretory proteins. The metabolism of proteins, sugars, fats, vitamins, and hormones in the body is all related to the liver. The liver also secretes bile, detoxifies, provides immune defense, regulates blood volume, and has regenerative functions. It also produces bile for the digestive system. The liver is a vital organ for metabolism. However, the liver is a vulnerable organ; pathogens such as viruses can invade and impair its normal function. Most liver diseases are curable, but a small percentage develop into chronic hepatitis.

[0003] Because the liver has a very strong metabolic function, minor damage to a small number of liver cells may not show any symptoms. However, precisely because of this, sometimes by the time noticeable liver discomfort is felt, more than 80% of liver cells have already been damaged. Therefore, paying attention to liver health is extremely important.

[0004] Currently, most hangover remedies and liver protection products on the market are drug-based, such as prednisolone acetate tablets and olamethoxazole tablets. The main problems are poor efficacy in severe cases and significant side effects. The mechanism of action of inhibitors is not yet clear. Products for preventing and relieving alcohol intoxication mainly consist of vitamins, trace elements, and plant extracts, but their active ingredient content and onset rate are relatively low.

[0005] Chinese patent CN 115316671 A relates to a peptide product for relieving hangovers and protecting the liver, and its preparation process. The product includes the following components and their quantities: 29 parts chicken protein peptide, 25 parts oyster protein peptide, 14 parts corn oligopeptides, 7 parts turmeric extract, and 7 parts kudzu root extract. It utilizes peptides for relieving hangovers and protecting the liver, antagonizing liver damage induced by alcohol or hydrogen peroxide, with minimal toxic side effects. However, this product primarily targets liver damage caused by alcohol consumption. Furthermore, the product prepared from the above raw materials has an unpleasant taste, which may negatively impact the user experience and lead to resistance.

[0006] Chinese Patent CN 104323231 B discloses a natural composition and product for liver protection and hangover relief, along with its preparation method. This natural composition comprises corn oligopeptide powder, kudzu root powder, and oyster extract powder. Mixing these three ingredients yields the natural composition. The three components—corn oligopeptide powder, kudzu root powder, and oyster extract powder—are natural and nutritionally complementary, resulting in a natural composition that is natural, safe, and without side effects. It primarily protects the liver while also possessing significant hangover-relieving effects. However, this product also suffers from a poor taste, which may negatively impact the user experience and lead to resistance.

[0007] Many unhealthy lifestyle habits, such as staying up late and lack of sleep, skipping breakfast, overeating, drinking alcohol, and experiencing high stress and irritability, can negatively impact the liver. Currently, there are many liver-protecting products on the market, such as those disclosed in the aforementioned existing technology, which use ingredients like corn oligopeptides, oyster peptides, and plant extracts. However, these products share a common characteristic: a bitter and unpleasant taste, making it difficult for people to consistently take them regularly. Even when compressed into tablets, the daily intake is substantial, resulting in a poor user experience.

[0008] Based on this, the researchers of this invention have developed a product that is highly soluble in water, has a good taste, does not require the addition of flavorings, and dissolves in alcohol without precipitation, thus improving the user experience while providing liver protection. Summary of the Invention

[0009] To address the aforementioned problems, this invention provides a composition with liver-protective effects, comprising bovine liver peptides, bovine lung peptides, eggshell membrane peptides, yeast peptides, wolfberry peptides, and collagen peptides. The taste is adjusted by modifying the proportions of the components, eliminating the need for any other flavorings. This composition not only provides excellent liver protection but also significantly improves the taste.

[0010] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0011] On the one hand, the present invention provides a composition with liver-protecting effects, comprising the following components: bovine liver peptide, bovine lung peptide, eggshell membrane peptide, yeast peptide, wolfberry peptide and collagen peptide.

[0012] Preferably, the aqueous solutions of all components with a mass fraction of 0-50% are clear and transparent solutions, and are resistant to acid and high temperature.

[0013] Preferably, the alcohol solution with a mass fraction of 0-10% for all components is a clear and transparent solution, and the volume fraction of the alcohol solution is 0-60%.

[0014] Preferably, the composition comprises, by weight, the following components: 15-45 parts of bovine liver peptide, 8-30 parts of bovine lung peptide, 1-10 parts of eggshell membrane peptide, 8-30 parts of yeast peptide, 28-50 parts of wolfberry peptide, and 18-45 parts of collagen peptide.

[0015] More preferably, the composition comprises, by weight, the following components: 20-42 parts bovine liver peptide, 10-30 parts bovine lung peptide, 2-10 parts eggshell membrane peptide, 10-30 parts yeast peptide, 30-50 parts wolfberry peptide, and 20-42 parts collagen peptide.

[0016] More preferably, the composition comprises, by weight parts, the following components: 20-40 parts of bovine liver peptide, 10-25 parts of bovine lung peptide, 2-8 parts of eggshell membrane peptide, 10-25 parts of yeast peptide, 30-45 parts of wolfberry peptide, and 20-40 parts of collagen peptide.

[0017] Most preferably, the composition comprises, by weight, the following components: 40 parts bovine liver peptide, 25 parts bovine lung peptide, 8 parts eggshell membrane peptide, 25 parts yeast peptide, 45 parts wolfberry peptide, and 40 parts collagen peptide.

[0018] Preferably, the average molecular weight of the bovine liver peptide, bovine lung peptide, eggshell membrane peptide, yeast peptide, and wolfberry peptide is less than 1000 Da; more preferably, the average molecular weight of the bovine liver peptide, bovine lung peptide, eggshell membrane peptide, yeast peptide, and wolfberry peptide is less than 800 Da.

[0019] Preferably, the collagen peptide is fish collagen peptide;

[0020] Preferably, the average molecular weight of the fish collagen peptide is at least one of 500 Da and 2000 Da; more preferably, the average molecular weight of the fish collagen peptide is 500 Da and 2000 Da.

[0021] Preferably, the mass ratio of fish collagen peptides with an average molecular weight of 500 Da to those with an average molecular weight of 2000 Da is 7-9:1-5; more preferably, the mass ratio of fish collagen peptides with an average molecular weight of 500 Da to those with an average molecular weight of 2000 Da is 7-9:1-3; and even more preferably, the mass ratio of fish collagen peptides with an average molecular weight of 500 Da to those with an average molecular weight of 2000 Da is 9:3.

[0022] Preferably, the method for preparing the bovine liver peptide includes the following steps: crushing bovine liver, aging, enzymatic hydrolysis, solid-liquid separation and concentration, sterilization, and drying.

[0023] Preferably, the method for preparing bovine lung peptides includes the following steps: crushing bovine lungs, aging, enzymatic hydrolysis, solid-liquid separation and concentration, sterilization, and drying.

[0024] Preferably, the preparation method of the eggshell membrane peptide includes the following steps: taking eggshell membrane raw materials, soaking and swelling, aging, enzymatic hydrolysis, solid-liquid separation and concentration, sterilization, and drying.

[0025] Preferably, the preparation method of the wolfberry peptide includes the following steps: soaking wolfberries to make them swell, aging, enzymatic hydrolysis, solid-liquid separation and concentration, sterilization, and drying.

[0026] Preferably, the solid-liquid separation described above includes the following steps: flocculation, static stratification, disc centrifugation, decolorization, plate and frame filtration, and nanofiltration.

[0027] More preferably, the preparation method of the bovine liver peptide includes the following steps: taking bovine liver, crushing it into particles of 1-3 mm, adding water, heating to 80-90℃, keeping it at that temperature for 20-30 min, cooling to 50-55℃, adjusting the pH to 7.0-8.0, enzymatically hydrolyzing for 4-5 h, then heating to inactivate the enzyme, adding activated clay for flocculation and letting it stand for about 2-3 h, centrifuging, decolorizing, then plate and frame filtration, nanofiltration to a concentration of 15%, vacuum concentration to 40-45%, then membrane filtration, and spray drying.

[0028] More preferably, the preparation method of the bovine lung peptide includes the following steps: taking bovine lung, crushing it into particles of 1-3 mm, adding water, heating to 80-90℃, keeping it at that temperature for 20-30 min, cooling to 50-55℃, adjusting the pH to 7.0-8.0, enzymatically hydrolyzing for 4-5 h, then heating to inactivate the enzyme, adding activated clay for flocculation and letting it stand for about 2-3 h, centrifuging, decolorizing, then plate and frame filtration, nanofiltration to a concentration of 15%, vacuum concentration to 40-45%, then membrane filtration, and spray drying.

[0029] More preferably, the preparation method of the eggshell membrane peptide includes the following steps: take eggshell membrane raw material, add water to soak and swell for 2-3 hours, heat to 80-90℃, keep warm for 30-60 minutes, cool down to 50-55℃, adjust pH to 7.0-8.0, enzymatically hydrolyze for 4 hours, heat to inactivate enzyme, add activated clay and carrageenan to flocculate and stand for 2-3 hours, centrifuge, decolorize, then filter by plate and frame, nanofiltration to a concentration of 15%, vacuum concentration to 40-45%, then membrane filtration, and finally spray drying.

[0030] More preferably, the preparation method of the wolfberry peptide includes the following steps: take wolfberries, soak them in water to swell for 2-3 hours, raise the temperature to 80-90℃, keep warm for 30-60 minutes, cool down to 50-55℃, adjust the pH to 7.0-8.0, enzymatically hydrolyze for 4 hours, raise the temperature to inactivate the enzyme, add activated clay and carrageenan to flocculate and let stand for 2-3 hours, centrifuge, decolorize, then filter by plate and frame, nanofilter to a concentration of 15%, vacuum concentrate to 40-45%, then filter by membrane, and finally spray dry.

[0031] Preferably, the method for preparing the yeast peptide includes the following steps: aging, enzymatic hydrolysis, solid-liquid separation, desalting, decolorization and concentration, sterilization, and drying.

[0032] Preferably, the solid-liquid separation described above is filtration, and more preferably, it is cross-flow filtration.

[0033] More preferably, the preparation method of the yeast peptide includes the following steps: mixing yeast with water, heating to 60-80℃, keeping warm for 20-30 minutes, cooling to 50-55℃, adjusting the pH to 7.0-8.0, enzymatically hydrolyzing for 4-6 hours, heating to inactivate the enzyme, filtering, desalting, decolorizing, then plate and frame filtering, nanofiltration to a concentration of 15%, vacuum concentration to 35%, filtering, sterilization, and finally spray drying.

[0034] Preferably, the yeast is brewer's yeast.

[0035] Preferably, the collagen peptide preparation process includes the following steps: collagen extraction, flocculation, desalting, enzymatic hydrolysis, decolorization, solid-liquid separation and concentration, sterilization, and drying.

[0036] Preferably, the solid-liquid separation is plate and frame filtration and nanofiltration.

[0037] More preferably, the collagen peptide preparation process includes the following steps: taking fish scales and washing them 2-3 times, adjusting the pH to between 3.0 and 4.0 during the washing process, then adjusting the pH to 2.5-3.5, heating to 80-90℃, venting for 20-30 minutes, then continuing to heat to 100-120℃, extracting for 2.5-4 hours, centrifuging, desalting until the product conductivity is less than 200 μS / cm, then enzymatically hydrolyzing for 1-6 hours, inactivating the enzyme, decolorizing, then plate and frame filtering, nanofiltration to a concentration of 20%, concentrating to 40%, filtering, sterilizing, and finally spray drying.

[0038] Preferably, the sterilization method involved in this invention is selected from at least one of UHT sterilization, pulse sterilization, and membrane sterilization.

[0039] On the other hand, the present invention provides a method for preparing the above-mentioned composition with liver-protecting effects, which involves mixing bovine liver peptide, bovine lung peptide, eggshell membrane peptide, yeast peptide, wolfberry peptide and collagen peptide in the prescribed amounts.

[0040] Furthermore, the present invention provides the application of the above composition in the preparation of liver-protecting functional foods.

[0041] Compared with the prior art, the present invention has the following beneficial effects:

[0042] The technical solution of this invention uses bovine liver peptide, bovine lung peptide, eggshell membrane peptide, yeast peptide, wolfberry peptide and collagen peptide in a specific ratio as raw materials, optimizes the preparation method of each raw material, and the resulting raw materials are all soluble in water. By adding wolfberry peptide and collagen peptide, the taste of the product is greatly improved and the liver protection effect is good. Attached Figure Description

[0043] Figure 1 This is a process flow diagram of the present invention;

[0044] Figure 2 The effect of the compositions prepared for each example and comparative example on ADH in mouse serum. Detailed Implementation

[0045] To make the technical means, creative features, achieved objectives, and effects of this invention readily understandable, the invention is further illustrated below with specific embodiments. However, these embodiments are merely preferred embodiments and not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments described herein without creative effort are all within the scope of protection of this invention. It is worth noting that the raw materials used in this invention are all common commercially available products, and their sources are not specifically limited. The technical and scientific terms used in the embodiments have the meanings commonly understood by those skilled in the art to which this invention pertains.

[0046] All ingredients in the formulations used in this implementation case were provided by Beijing Shengmeinuo Biotechnology Co., Ltd.

[0047] The extraction process of bovine liver peptides / bovine lung peptides is as follows: Take 4000 kg of fresh bovine lung / liver, crush it into 1-3 mm particles using a pulverizer, then transfer it to a reaction vessel, add 16000 kg of purified water, heat to 90℃, maintain the temperature for 30 minutes, then cool to 50-55℃ using a plate heat exchanger, adjust the pH to 7.0-8.0 using sodium carbonate, add 0.15% (by weight) of animal protein complex enzyme (PBF-01-1 100,000 u / g, Nanning Pangbo Biotechnology Co., Ltd.) for enzymatic hydrolysis for 2 hours, and then add 0.05% (by weight) of flavor enzyme (PBF-02-1). After 1 hour of enzymatic hydrolysis (20,000 u / g Nanning Pangbo Bioengineering Co., Ltd.), the enzyme was inactivated by heating. At the same time, 0.5% (by weight) of activated clay was added for flocculation and allowed to stand for about 2 hours. Then, the mixture was separated by a three-disc centrifuge. The middle material layer was taken and put into a decolorization tank. 3% (by dry weight) of activated carbon was added and the mixture was decolorized at 60°C for 40 minutes. Then, plate and frame filtration was performed at a pressure of less than 0.4 MPa and nanofiltration at a pressure of less than 1.3 MPa until the concentration reached 15%. Then, the mixture was further concentrated to 40-45% by triple-effect vacuum falling membrane filtration. The temperature of the first effect during the concentration process was less than 70°C. Then, the mixture was filtered through membrane filtration and then subjected to UHT (120±3°C). Finally, the mixture was spray-dried to obtain bovine lung peptide powder with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0048] The extraction process for wolfberry peptides / eggshell membrane peptides is as follows: Take 1000 kg of eggshell membrane raw material, add 15 tons of purified water to soak and swell for 2 hours, heat to 90℃, keep at that temperature for 60 minutes, then cool to 50-55℃ using a plate heat exchanger, adjust the pH to 7.0-8.0 using sodium carbonate, and add 0.5% (by weight) of animal protein complex enzyme (PBF-01-1) to the raw material. After enzymatic hydrolysis with 100,000 u / g (Nanning Pangbo Bioengineering Co., Ltd.) and 0.5% alkaline protease (Alcalase 2.4L Novozymes) for 4 hours, the enzyme was inactivated by heating. At the same time, 0.5% liquid activated clay and 7 kg carrageenan were added for flocculation and allowed to stand for about 3 hours. Then, the mixture was separated by a three-disc centrifuge. The middle material layer was taken and put into a decolorization tank. Activated carbon with 6% of the dry weight of solids was added and decolorized at 60℃ for 40 minutes. Then, plate and frame filtration was performed at a filtration pressure of less than 0.4 MPa and a nanofiltration pressure of less than 1.3 MPa. The nanofiltration was carried out to a concentration of 15%. Then, it was further concentrated to 40-45% by triple-effect vacuum falling membrane. The temperature of the first effect during the concentration process was less than 70℃. Then, the membrane was filtered and then subjected to UHT (120±3℃). Finally, the mixture was spray-dried to obtain eggshell membrane peptides / goji berry peptides with an inlet air temperature of 170℃ and an outlet air temperature of 90℃.

[0049] The yeast peptide extraction process is as follows: Take 1000 kg of material, add 20000 kg of purified water and stir for 60 min. Then let it stand for 5 h and drain the supernatant. Wash it again using the same method. After two washes, add 10000 kg of purified water, heat to 80℃, keep warm for 30 min, then cool to 50-55℃ using a plate heat exchanger. Adjust the pH to 7.0-8.0 using sodium carbonate. Add 1% alkaline protease (Alcalase 2.4L Novozymes) for enzymatic hydrolysis for 3 h. Finally, add 0.05% flavor enzyme (PBF-02-1) by weight of the raw material. After 1 hour of enzymatic hydrolysis (20,000 u / g Nanning Pangbo Bioengineering Co., Ltd.), the enzyme was inactivated by heating. Then, the mixture was filtered using a cross-flow filter and desalted by electrodialysis until the conductivity of the material was 500 μS / cm (5% solids). The mixture was then introduced into a decolorization tank, where 3% of the dry weight of the solids was added to activated carbon for decolorization at 60°C for 40 minutes. The mixture was then filtered through a plate and frame filter at a pressure less than 0.4 MPa and a nanofiltration pressure less than 1.3 MPa until the concentration reached 15%. The mixture was then further concentrated to 35% using a triple-effect vacuum falling membrane at a temperature less than 70°C during the concentration process. Finally, the mixture was filtered through a 0.45 ± 0.22 micron sterilization membrane and spray-dried to obtain yeast peptides at an inlet temperature of 180°C and an outlet temperature of 90°C.

[0050] The extraction process for fish collagen peptides is as follows: Take 2000 kg of dried fish scales, add 10 times the amount of purified water, and wash three times. The first wash lasts 1 hour, and the second and third washes last 30 minutes. During washing, adjust the pH to between 3.0 and 4.0 using citric acid. Then drain the water and add 10 times the amount of purified water to adjust the pH to between 2.5 and 3.5. Heat to 90℃ and exhaust the air using a vacuum device for 30 minutes. Then continue heating to 120℃ and extract for 2.5 hours. Cool the sample and pass it through a vibrating sieve, then centrifuge using a disc centrifuge. Desalt the product using ion exchange resin until the conductivity is less than 200 μS / cm. Then enzymatically hydrolyze 2000 collagen peptides (with 0.04% alkaline protease (Alcalase 2.4L Novozymes) for 2 hours) / 500 collagen peptides (with 0.8% alkaline protease (Alcalase 2.4L Novozymes) and 0.05% animal protein complex enzyme (PBF-01-1)). 100,000 u / g (Nanning Pangbo Bioengineering Co., Ltd.) enzymatic hydrolysis for 4 h, followed by enzyme inactivation at 80℃ for 15 min. Then, activated carbon at 3% of the dry weight of solids is added for decolorization at 60℃ for 40 min. Then, plate and frame filtration is performed at a pressure less than 0.4 MPa and nanofiltration at a pressure less than 1.3 MPa until the concentration reaches 20%. Then, triple-effect vacuum falling membrane is used for further concentration to 40%, with the first effect temperature less than 70℃. Then, it is filtered through a 0.45 ± 0.22 micron sterile membrane / UHT (120 ± 3℃, 20 s). Finally, it is spray-dried to obtain collagen peptides at an inlet air temperature of 180℃ and an outlet air temperature of 90℃.

[0051] Example 1

[0052] This embodiment provides a composition with liver-protective effects: the raw materials are combined as follows by weight:

[0053] 40 parts of bovine liver peptide, 25 parts of bovine lung peptide, 8 parts of eggshell membrane peptide, 25 parts of yeast peptide, 45 parts of wolfberry peptide, and 40 parts of fish collagen peptide (mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 9:3).

[0054] Mix the above ingredients evenly, and package in 10g / bottle.

[0055] Example 2

[0056] 20 parts bovine liver peptide, 10 parts bovine lung peptide, 2 parts eggshell membrane peptide, 10 parts yeast peptide, 30 parts wolfberry peptide, and 20 parts fish collagen peptide (mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 7:5); mix the above ingredients evenly, bottle, 10g / bottle.

[0057] Example 3

[0058] 30 parts bovine liver peptide, 20 parts bovine lung peptide, 6 parts eggshell membrane peptide, 20 parts yeast peptide, 40 parts wolfberry peptide, and 20 parts fish collagen peptide (mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 8:1); mix the above ingredients evenly, bottle, 10g / bottle.

[0059] Comparative Example 1

[0060] 40 parts bovine liver peptide, 25 parts bovine lung peptide, 8 parts eggshell membrane peptide, 25 parts yeast peptide, 45 parts wolfberry peptide, and 40 parts fish collagen peptide (all fish collagen peptides with an average molecular weight of 500 Da); mix the above ingredients evenly, bottle, 10g / bottle.

[0061] Comparative Example 2

[0062] 40 parts bovine liver peptide, 25 parts bovine lung peptide, 8 parts eggshell membrane peptide, 25 parts yeast peptide, 45 parts wolfberry peptide, and 40 parts fish collagen peptide (all fish collagen peptides with an average molecular weight of 2000 Da); mix the above ingredients evenly, bottle, 10g / bottle.

[0063] Comparative Example 3

[0064] 20 parts bovine lung peptide, 6 parts eggshell membrane peptide, 20 parts yeast peptide, 40 parts wolfberry peptide, and 20 parts fish collagen peptide (the mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 8:1). Mix the above ingredients evenly, and bottle them in 10g bottles.

[0065] Comparative Example 4

[0066] 20 parts bovine liver peptide, 2 parts eggshell membrane peptide, 10 parts yeast peptide, 30 parts wolfberry peptide, and 20 parts fish collagen peptide (mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 7:5); mix the above ingredients evenly, bottle, 10g / bottle.

[0067] Comparative Example 5

[0068] 40 parts bovine liver peptide, 25 parts bovine lung peptide, 25 parts yeast peptide, 45 parts wolfberry peptide, and 40 parts fish collagen peptide (mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 9:3); mix the above ingredients evenly, bottle, 10g / bottle.

[0069] Comparative Example 6

[0070] 40 parts bovine liver peptide, 25 parts bovine lung peptide, 8 parts eggshell membrane peptide, 45 parts wolfberry peptide, and 40 parts fish collagen peptide (mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 9:3); mix the above ingredients evenly, bottle, 10g / bottle.

[0071] Comparative Example 7

[0072] 40 parts bovine liver peptide, 25 parts bovine lung peptide, 8 parts eggshell membrane peptide, 25 parts yeast peptide, and 40 parts fish collagen peptide (mass ratio of fish collagen peptide with an average molecular weight of 500 Da to fish collagen peptide with an average molecular weight of 2000 Da = 9:3). Mix the above ingredients evenly, bottle, 10g / bottle.

[0073] Comparative Example 8

[0074] Mix 40 parts bovine liver peptide, 25 parts bovine lung peptide, 8 parts eggshell membrane peptide, 25 parts yeast peptide, and 45 parts wolfberry peptide with the above ingredients, then bottle them in 10g bottles.

[0075] Comparative Example 9

[0076] The only raw material is bovine liver peptide, packaged in a can, 10g / tube.

[0077] Comparative Example 10

[0078] The only raw material is bovine lung peptide, packaged in a can, 10g / tube.

[0079] Comparative Example 11

[0080] The raw material is only eggshell membrane peptides, packaged in cans, 10g / tube.

[0081] Comparative Example 12

[0082] The raw material is only yeast peptides, packaged in a can, 10g / tube.

[0083] Comparative Example 13

[0084] The only ingredient is wolfberry peptides. It is packaged in a can, 10g / tube.

[0085] Comparative Example 14

[0086] The raw material is only fish collagen peptides with an average molecular weight of 500 Da, packaged in cans, 10g / tube.

[0087] Comparative Example 15

[0088] The raw material is only fish collagen peptides with an average molecular weight of 2000 Da, packaged in cans, 10g / tube.

[0089] Experimental Example 1

[0090] Sensory evaluation: The composition products prepared in Examples 1-3 and Comparative Examples 1-15 were dissolved in 200 ml of warm water at 50 °C. After ultrasonic dissolution, the transparency was observed and the taste was tasted; Alcohol dissolution transparency test: The composition products prepared in Examples 1-3 and Comparative Examples 1-15 were dissolved in 200 ml of Hongxing Erguotou at 52°. After ultrasonic dissolution, the transparency was observed.

[0091] Table 1. Sensory evaluation results

[0092]

[0093]

[0094] It can be concluded from Table 1 that both wolfberry peptide and fish collagen peptide with an average molecular weight of 2000 Da have a certain taste-correcting effect, especially wolfberry peptide; considering the taste problem, Comparative Examples 7, 9, 10, and 12 will no longer be used in subsequent efficacy experiments.

[0095] Test Example 2

[0096] The ethanol dehydrogenase (ADH) kit was purchased from Nanjing Jiancheng Bioengineering Co., Ltd.;

[0097] Ultraviolet-visible spectrophotometer, Beijing Purkinje TU-1901;

[0098] Water bath, Shanghai Yiheng HWS-12;

[0099] Micro high-speed centrifuge, Himac CT15RE;

[0100] Hongxing Erguotou 52°.

[0101] Female mice, 288 Kunming healthy SPF-grade female mice weighing 18-22 g bred by Beijing Huafukang Biotechnology Co., Ltd. were selected and raised in the SPF-grade animal room of the Health Food Function Testing Center of Beijing Union University College of Applied Arts and Sciences (Experimental Animal Use License No.: SYXK (Beijing) 2017-0038; Maintenance feed was produced by Beijing Huafukang Biotechnology Co., Ltd.)

[0102] Detection indexes and methods for the anti-alcoholism experiment of the acute alcohol intoxication model in mice

[0103] Establishment and grouping of the acute alcohol intoxication model in mice:

[0104] One hundred and thirty mice were divided into 13 groups of ten each. After adaptive culture, forty Kunming mice were randomly divided into a blank control group, an alcohol model group, and the examples and comparative groups, with ten mice in each group. Each group of mice was fasted but allowed free access to water for 12 hours. The blank control group was administered 10 mL / kg (by body weight) of physiological saline by gavage, while the other 12 groups were administered 10 mL / kg of 52° baijiu (Chinese liquor) by gavage. After 30 minutes, the blank control group and the alcohol model group were administered 10 mL / kg (by body weight) of physiological saline by gavage, while the examples and comparative groups were administered 10 mL / kg (by body weight) of 0.35% product by gavage.

[0105] Sobering time measurement

[0106] The time it takes for a mouse to recover from intoxication is determined by the disappearance of its righting reflex. The righting reflex disappears when the mouse lies on its back for 30 seconds. If the mouse can maintain this position for more than 30 seconds, it is considered intoxicated (righting reflex disappears). If the mouse remains on its back for less than 30 seconds, it is considered recovered from intoxication (righting reflex returns).

[0107] Determination of alcohol dehydrogenase (ADH) activity in mouse serum

[0108] After 30 min of treatment for the alcohol detoxification test, blood was collected from the orbital vein and placed in EP tubes. The tubes were centrifuged at 3000 rpm for 15 min at 4°C. The separated serum was then placed in 1.5 mL centrifuge tubes and stored at -20°C until analysis. ADH activity in the serum was detected according to the kit instructions.

[0109] The hepatoprotective effects of the composition on alcohol detoxification in a mouse model of acute alcohol poisoning are shown in Table 2.

[0110] Table 2. Effect of the hepatoprotective composition on the sobering-up time in mice.

[0111] Blank control group 10 mL / kg physiological saline + 10 mL / kg physiological saline 0 Alcohol poisoning model group 10mL / kg liquor + 10mL / kg physiological saline 78.66±2.35 Example 1 10 mL / kg of baijiu + 10 mL / kg of the mixture <![CDATA[36.25±1.56 ab ]]> Example 2 10 mL / kg of baijiu + 10 mL / kg of the mixture <![CDATA[42.11±2.08 ab ]]> Example 3 10 mL / kg of baijiu + 10 mL / kg of the mixture <![CDATA[38.33±2.68 ab ]]> Comparative Example 1 10 mL / kg of baijiu + 10 mL / kg of the mixture 48.23±1.94 Comparative Example 2 10 mL / kg of baijiu + 10 mL / kg of the mixture 50.20±2.33 Comparative Example 3 10 mL / kg of baijiu + 10 mL / kg of the mixture 56.53±1.78 Comparative Example 4 10 mL / kg of baijiu + 10 mL / kg of the mixture 53.16±2.46 Comparative Example 6 10 mL / kg of baijiu + 10 mL / kg of the mixture 57.32±1.93 Comparative Example 8 10mL / kg Baijiu + 10mL / kg Composition 1 54.56±2.79 Comparative Example 11 10mL / kg Baijiu + 10mL / kg Eggshell Membrane Peptide 62.65±3.12 Comparative Example 13 10mL / kg Baijiu + 10mL / kg Goji Berry Peptide 68.12±2.56 Comparative Example 14 10mL / kg Baijiu + 10mL / kg Collagen Peptide 500 65.35±1.85 Comparative Example 15 10mL / kg Baijiu + 10mL / kg Collagen Peptide 2000 67.88±2.45

[0112] a indicates a significant difference between the example group and the alcohol poisoning model group (p < 0.01), and b indicates a significant difference between the example group and the comparative example group (the comparative example group) in the shortest sobering time (p < 0.01).

[0113] Table 2 shows that the sobering time of the groups implementing 1-3 was lower than that of the control group, and the difference was significant (p<0.01). The combination of fish collagen peptides with an average molecular weight of 500 Da and fish collagen peptides with an average molecular weight of 2000 Da was more effective than using either one alone. Furthermore, the combined effect of the six products was better than that of a single product or a combination of fewer than six products.

[0114] Experimental Example 3

[0115] Effect of the composition on alcohol dehydrogenase activity

[0116] Alcohol dehydrogenase (ADH) is the main enzyme in the liver that breaks down and metabolizes alcohol. It possesses enzymatic activity by binding to non-proteases and converts ethanol into acetaldehyde. Acetaldehyde is then oxidized to acetic acid by acetaldehyde dehydrogenase in the mitochondria. Acetyl-CoA hydrolase hydrolyzes acetic acid back to acetyl-CoA, which enters the tricarboxylic acid cycle. Finally, it undergoes oxidation to produce water and carbon dioxide, which are then excreted from the body. Excessive alcohol consumption reduces ADH activity, leading to the accumulation of unmetabolized alcohol in the body and causing acute alcohol poisoning.

[0117] Depend on Figure 2 The results showed that the ADH activity in the blank control group was 12.35 U / mL, while that in the alcohol model group was 8.33 U / mL, significantly lower than that in the blank control group (P<0.05). Compared with the alcohol model group, the ADH activity in all the combined groups was significantly enhanced, but the ADH activity in Examples 1-3 was more significantly enhanced than in other groups, indicating that only the combination of six substances would have the best effect, and also indicating that the combination can accelerate the metabolism of alcohol in the body. It also has a certain liver-protective function.

[0118] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A composition characterized in that, The product, by weight, comprises the following components: 15-45 parts bovine liver peptide, 8-30 parts bovine lung peptide, 1-10 parts eggshell membrane peptide, 8-30 parts yeast peptide, 28-50 parts wolfberry peptide, and 18-45 parts collagen peptide; wherein the collagen peptide is fish collagen peptide with an average molecular weight of 500 Da and 2000 Da at a mass ratio of 7-9:1-5; and the average molecular weight of the bovine liver peptide, bovine lung peptide, eggshell membrane peptide, yeast peptide, and wolfberry peptide is less than 1000 Da.

2. The composition of claim 1, wherein, Based on parts by weight, it consists of the following components: 20-42 parts bovine liver peptide, 10-30 parts bovine lung peptide, 2-10 parts eggshell membrane peptide, 10-30 parts yeast peptide, 30-50 parts wolfberry peptide, and 20-42 parts collagen peptide.

3. The composition of claim 2, wherein, The composition, by weight, consists of the following components: 20-40 parts bovine liver peptide, 10-25 parts bovine lung peptide, 2-8 parts eggshell membrane peptide, 10-25 parts yeast peptide, 30-45 parts wolfberry peptide and 20-40 parts collagen peptide.

4. The composition of claim 1, wherein, The preparation method of the bovine liver peptide includes the following steps: crushing bovine liver, aging, enzymatic hydrolysis, solid-liquid separation, concentration, sterilization and drying.

5. The composition of claim 1, wherein, The preparation method of the bovine lung peptide includes the following steps: crushing bovine lung, aging, enzymatic hydrolysis, solid-liquid separation, concentration, sterilization and drying.

6. The composition of claim 1, wherein, The preparation method of the eggshell membrane peptide includes the following steps: soaking and swelling the eggshell membrane, aging, enzymatic hydrolysis, solid-liquid separation, concentration, sterilization and drying.

7. The composition of claim 1, wherein, The preparation method of the wolfberry peptide includes the following steps: soaking wolfberries to make them swell, aging, enzymatic hydrolysis, solid-liquid separation, concentration, sterilization and drying.

8. The composition according to any one of claims 4-7, characterized in that, The solid-liquid separation includes the following steps: flocculation, static stratification, disc centrifugation, decolorization, plate and frame filtration, and nanofiltration.

9. The composition of claim 1, wherein, The method for preparing the yeast peptide includes the following steps: yeast aging, enzymatic hydrolysis, solid-liquid separation, desalting, decolorization, concentration, sterilization and drying.

10. The composition of claim 9, wherein, The yeast mentioned is brewer's yeast.

11. The composition of claim 1, wherein, The collagen peptide preparation process includes the following steps: extracting collagen from fish scales, flocculation, desalting, enzymatic hydrolysis, decolorization, solid-liquid separation, concentration, sterilization, and drying.

12. The composition of any one of claims 4-7, 9, or 11, wherein, The sterilization method is selected from at least one of UHT sterilization, pulse sterilization, and membrane sterilization.

13. Process for the preparation of a composition according to any one of claims 1 to 12, characterized in that, Mix the prescribed amounts of bovine liver peptide, bovine lung peptide, eggshell membrane peptide, yeast peptide, wolfberry peptide, and collagen peptide.

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