A blood pressure lowering functional peptide composition and its product

Abstract

The present invention discloses a blood pressure lowering functional peptide composition and its product, belonging to the technical field of functional peptides. The blood pressure lowering functional peptide composition provided by the present invention has the effect of significantly lowering the blood pressure of experimental rats, and the blood pressure of the experimental rats continues to decrease during the test without rebounding; each component of the blood pressure lowering functional peptide composition provided is safe and has no toxic side effects, and the amaranth seed polypeptide extract and the oat polypeptide extract are denatured and precipitated by low temperature, high temperature, and isoelectric point, without the use of toxic and harmful organic solvents, and the prepared functional peptides are safe; the composition contains both animal functional peptides and plant functional peptides, which can reduce the blood pressure of experimental rats and improve the health of rats, and hypertensive patients can eat / drink with confidence.

Description

Technical Field

[0001] The present invention relates to the technical field of functional peptides, and in particular to a blood pressure lowering functional peptide composition and a product thereof. Background Art

[0002] Hypertension (also known as high blood pressure) is a phenomenon in which the pressure on the blood vessel wall caused by blood flow is continuously higher than normal. According to the "Chinese Hypertension Clinical Practice Guidelines", the diagnostic criteria for adult hypertension are systolic blood pressure ≥140 mmHg (mmHg) and / or diastolic blood pressure ≥90 mmHg at rest. In September 2023, the World Health Organization released the first-ever "Global Hypertension Report", which showed that hypertension affects one-third of adults in the world, and the number of hypertensive patients worldwide has doubled in the past 30 years. Hypertension is not only found in the elderly population. According to different disease groups, it can be divided into childhood and adolescent hypertension, pregnancy hypertension, middle-aged and young hypertension, and elderly hypertension.

[0003] The causes of hypertension usually involve multiple factors and can be roughly divided into two categories: primary hypertension (or essential hypertension) and secondary hypertension. Primary hypertension is the most common type, accounting for more than 90% of hypertension cases. Its exact cause is not yet fully understood, but studies have found that hypertension is more likely to occur in five groups of people: those with a family history; those who are easily emotional; those who consume a lot of salt; those who are addicted to alcohol; and those who have high work or life pressures. Secondary hypertension is caused by other diseases or conditions and accounts for a relatively small proportion.

[0004] Hypertension is known as the "silent killer". Many hypertensive patients have developed other asymptomatic diseases without feeling any discomfort. This is usually called target organ damage. Typical symptoms of hypertension include headache, fatigue or restlessness, arrhythmia, palpitations and tinnitus, etc. It is a major risk factor for coronary heart disease, myocardial infarction, heart failure and stroke. Hypertension sometimes has some less specific symptoms, such as headache, paroxysmal vertigo, chest tightness, numbness of the limbs, etc. If it has reached a hypertensive crisis (≥180 / 120mmHg), the patient may suffer from stroke, blurred vision, loss of consciousness, amnesia, myocardial infarction, renal damage, aortic dissection, angina pectoris, pulmonary edema and eclampsia. Summary of the invention

[0005] The purpose of the present invention is to provide a functional peptide composition for lowering blood pressure and its product, so as to provide a functional peptide composition with safe raw materials, no toxic side effects, good blood pressure lowering effect, and can be eaten / drinked for a long time for the majority of hypertensive patients, thereby alleviating / breaking the dilemma of dependence on drugs and increasing dosage / frequency of medication.

[0006] To achieve the above-mentioned object, the present invention provides a functional peptide composition for lowering blood pressure, comprising the following components: amaranth seed polypeptide extract, oat polypeptide extract, sea cucumber peptide, and fish collagen peptide, wherein the total mass of the amaranth seed polypeptide extract and the oat polypeptide extract is not less than 50% of the total mass of the composition.

[0007] Preferably, the molecular weight of the sea cucumber peptide is 500-3000Da, and the molecular weight of the fish collagen peptide is 300-2000Da; and the composition is in the form of powder, granules, tablets, capsules or oral liquid.

[0008] Preferably, it also comprises 0-10% by weight of lactic acid bacteria composite powder, 0-10% by weight of antioxidant functional components, 0-5% by weight of dietary fiber, and 0-3% by weight of adjuvant.

[0009] Preferably, the total number of viable bacteria in the lactic acid bacteria composite powder is 10 9 -10 11 cfu / g, is one or more of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bacillus coagulans, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus salivarius and Saccharomyces boulardii.

[0010] Preferably, the antioxidant functional components include one or more of vitamin E, astaxanthin, vitamin C, and hyaluronic acid; the dietary fiber includes one or more of inulin, resistant dextrin, galacto-oligosaccharide, fructo-oligosaccharide, xylooligosaccharide, isomaltooligosaccharide, polydextrose, stachyose, raffinose, wheat fiber, corn fiber, soybean fiber, pea fiber, and psyllium husk; the adjuvant is one or more of fruit and / or vegetable powder / pulp, jasmine / rose / green tea, sugar alcohols, maltodextrin, starch, microcrystalline cellulose, magnesium stearate, and silicon dioxide.

[0011] Preferably, the amaranth seed polypeptide extract is obtained by the following steps:

[0012] S1. After removing impurities from amaranth seeds, scrub with anhydrous ethanol for 15-30 seconds, then rinse with distilled water for 3-5 times to remove the anhydrous ethanol, and then freeze-dry;

[0013] S2. After cleaning the steel ball with anhydrous ethanol + detergent, rinse it with distilled water for 3-5 times to remove the anhydrous ethanol, and then place it in a drying oven for drying. Add the completely freeze-dried amaranth seeds into an enzyme-free, sterilized centrifuge tube, add another steel ball, cool it with liquid nitrogen, and place it in a proofing machine. Repeat the steps of cooling with liquid nitrogen and proofing with a proofing machine until all the seeds are crushed into powder;

[0014] S3, adding deionized water to the obtained powder, mixing and ultrasonically crushing for 5-10 minutes, then adding cellulase to hydrolyze under stirring, and filtering to obtain a filtrate;

[0015] S4. The pH of the filtrate is adjusted to 3-6, and the precipitated protein is collected in batches, the obtained protein is enzymatically hydrolyzed, and then freeze-dried.

[0016] Preferably, in step S3, the amount of cellulase added is 0.2% of the seed mass, the enzymatic activity of the cellulase is 10000U / g, and stirring is continued for 10-20min after the addition of the cellulase; in step S4, the pH of the filtrate is adjusted to 3.0-3.1, 3.6-3.7, 4.1-4.3, 4.7-4.8, 5.1-5.2, and 5.6-5.7 in sequence by HCl and NaOH solutions, the precipitated protein is collected using an ultrafiltration membrane with a cutoff value of 3-10kDa, and the enzymatic hydrolysis is carried out using trypsin with an enzyme activity of 10000U / g, the enzymatic hydrolysis conditions are 37°C, 10-15min, and the amount added is 0.1-0.2%.

[0017] Preferably, the oat polypeptide extract is obtained from oat seeds, and the preparation method is the same as that of the amaranth seed polypeptide extract, except that a step of removing moldy seeds is added, and there is no step of scrubbing with anhydrous ethanol.

[0018] The application of amaranth seed polypeptide extract and oat polypeptide extract in blood pressure lowering products, and the preparation methods of amaranth seed polypeptide extract and oat polypeptide extract are as described above.

[0019] A blood pressure lowering product comprising the above-mentioned blood pressure lowering functional peptide composition, the product uses the blood pressure lowering functional peptide composition as an active ingredient, and also includes excipients, diluents, adhesives, wetting agents, disintegrants, disintegration inhibitors, absorption promoters, lubricants, solubilizers, buffers, emulsifiers and suspending agents; depending on the dosage form of the preparation, it also includes fillers, flavoring agents or solvents, which are one or more of stabilizers, preservatives, buffers, isotonic agents, chelating agents, pH adjusters, surfactants, colorants, spices, flavoring agents and sweeteners.

[0020] Therefore, the blood pressure lowering functional peptide composition and its product provided by the present invention have the following beneficial effects:

[0021] 1. The blood pressure lowering functional peptide composition provided by the present invention has the effect of significantly lowering the blood pressure of experimental rats, and the blood pressure of the experimental rats continues to decrease during the test period without rebound;

[0022] 2. All components of the blood pressure lowering functional peptide composition provided by the present invention are safe and have no toxic side effects. The amaranth seed polypeptide extract and the oat polypeptide extract are denatured and precipitated by low temperature, high temperature and isoelectric point, without the use of toxic and harmful organic solvents, and the prepared functional peptides are safe. The composition contains both animal functional peptides and plant functional peptides, which can reduce the blood pressure of experimental rats and improve the health of rats. Hypertensive patients can eat / drink it with confidence.

[0023] The technical solution of the present invention is further described in detail below through embodiments. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further illustrated by the following examples.

[0025] In order to make the purpose, technical scheme and advantages of the present application clearer, more thorough and complete, the technical scheme in the embodiments of the present invention is clearly and completely described below by examples. The following detailed description is the description of the embodiments, and is intended to provide further details of the present invention. Unless otherwise specified, all technical terms used in the present invention have the same meaning as the commonly understood meaning of the general technicians in the field to which the application belongs.

[0026] The instruments, equipment, reagents and materials used in the examples were all obtained through commercial channels.

[0027] Embodiment 1

[0028] A method for preparing an amaranth seed polypeptide extract comprises the following specific steps:

[0029] S1. After removing impurities from amaranth seeds, add 500 mL of anhydrous ethanol and scrub for 15 seconds, then rinse with distilled water for 3-5 times until no obvious ethanol smell is detected, and after controlling the water, place the seeds in a freeze dryer for freeze drying until constant weight. Add 2000 g of completely freeze-dried amaranth seeds to an ultrasonic crusher and crush until all seeds are crushed into powder.

[0030] S2. Add 1L of sterilized deionized water to the obtained powder, mix well and then ultrasonically break it for 5 minutes. Then, add 4g of cellulase (enzyme activity is 10000U / g) under stirring at 180rpm, continue stirring for 10 minutes, and filter through 4 layers of filter paper to obtain the filtrate.

[0031] S3, adjust the pH of the filtrate to 3.0-3.1 with 1M HCl and NaOH solution, and filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 3.6-3.7, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.1-4.3, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.7-4.8, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 5.1-5.2, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, 1 M NaOH solution was added dropwise to adjust the pH of the filtrate to 5.6-5.7, and then the precipitated protein was filtered using an ultrafiltration membrane with a cutoff value of 3-10 kDa.

[0032] The obtained protein was rinsed with distilled water for 3 times, and weighed to 26.03g after water control. The obtained protein was dissolved in 2mL of deionized water at 37℃, and the pH was adjusted to 7.5-8.5 with 1M HCl and 1M NaOH, and 26.03mg of trypsin (enzyme activity of 10000U / g) was added. The mixture was stirred at 180rpm for 10min, and the pH of the solution was kept in the range of 7.5-8.5. The reaction solution was then placed in a 90℃ water bath for 10min to inactivate the trypsin, and the polypeptide was filtered using an ultrafiltration membrane with a cutoff value of 3-4kDa to obtain the polypeptide, which was then rinsed with deionized water and freeze-dried.

[0033] Embodiment 2

[0034] A method for preparing an amaranth seed polypeptide extract comprises the following specific steps:

[0035] S1. After removing impurities from the amaranth seeds, add 500 mL of anhydrous ethanol and scrub for 30 seconds, then rinse with distilled water for 3-5 times until no obvious ethanol smell is detected, and after controlling the water, place the seeds in a freeze dryer for freeze drying until constant weight. Add 2000 g of completely freeze-dried amaranth seeds to an ultrasonic crusher and crush until all seeds are crushed into powder.

[0036] S2. Add 1L of sterilized deionized water to the obtained powder, mix well and then ultrasonically break it for 5 minutes. Then, add 4g of cellulase (enzyme activity is 10000U / g) under stirring at 180rpm, continue stirring for 10 minutes, and filter through 4 layers of filter paper to obtain the filtrate.

[0037] S3, adjust the pH of the filtrate to 3.0-3.1 with 1M HCl and NaOH solution, and filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 3.6-3.7, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.1-4.3, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.7-4.8, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 5.1-5.2, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, 1 M NaOH solution was added dropwise to adjust the pH of the filtrate to 5.6-5.7, and then the precipitated protein was filtered using an ultrafiltration membrane with a cutoff value of 3-10 kDa.

[0038] The obtained protein was rinsed with distilled water for 3 times, and weighed to 26.04g after water control. The obtained protein was dissolved in 2mL of deionized water at 37℃, and the pH was adjusted to 7.5-8.5 with 1M HCl and 1M NaOH, and 26.04mg of trypsin (enzyme activity of 10000U / g) was added. The mixture was stirred at 180rpm for 10min, and the pH of the solution was kept in the range of 7.5-8.5. The reaction solution was then placed in a 90℃ water bath for 10min to inactivate the trypsin, and the polypeptide was filtered using an ultrafiltration membrane with a cutoff value of 3-4kDa to obtain the polypeptide, which was then rinsed with deionized water and freeze-dried.

[0039] Embodiment 3

[0040] A method for preparing an amaranth seed polypeptide extract comprises the following specific steps:

[0041] S1. After removing impurities from 2000g of amaranth seeds, add 500mL of anhydrous ethanol and scrub for 15s, then rinse with distilled water for 3-5 times until no obvious ethanol smell is smelled, and after controlling the water, place the seeds in a freeze dryer for freeze drying until constant weight. Add 2000g of completely freeze-dried amaranth seeds into an ultrasonic crusher and crush until all seeds are crushed into powder.

[0042] S2. Add 1L of sterilized deionized water to the obtained powder, mix well and then ultrasonically disrupt it for 10 minutes. Then, add 4g of cellulase (enzyme activity is 10000U / g) while stirring at 180rpm. After continuing to stir for 10 minutes, filter through 4 layers of filter paper to obtain the filtrate.

[0043] S3, adjust the pH of the filtrate to 3.0-3.1 with 1M HCl and NaOH solution, and filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 3.6-3.7, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.1-4.3, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.7-4.8, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 5.1-5.2, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, 1 M NaOH solution was added dropwise to adjust the pH of the filtrate to 5.6-5.7, and then the precipitated protein was filtered using an ultrafiltration membrane with a cutoff value of 3-10 kDa.

[0044] The obtained protein was rinsed with distilled water for 3 times, and weighed to 26.15g after water control. The obtained protein was dissolved in 2mL of deionized water at 37℃, and the pH was adjusted to 7.5-8.5 with 1M HCl and 1M NaOH, and 26.15mg of trypsin (enzyme activity of 10000U / g) was added. The mixture was stirred at 180rpm for 10min, and the pH of the solution was kept in the range of 7.5-8.5. The reaction solution was then placed in a 90℃ water bath for 10min to inactivate the trypsin, and the polypeptide was filtered using an ultrafiltration membrane with a cutoff value of 3-4kDa to obtain the polypeptide, which was then rinsed with deionized water and freeze-dried.

[0045] Embodiment 4

[0046] A method for preparing an amaranth seed polypeptide extract comprises the following specific steps:

[0047] S1. After removing impurities from 2000g of amaranth seeds, add 500mL of anhydrous ethanol and scrub for 15s, then rinse with distilled water for 3-5 times until no obvious ethanol smell is smelled, and after controlling the water, place the seeds in a freeze dryer for freeze drying until constant weight. Add 2000g of completely freeze-dried amaranth seeds into an ultrasonic crusher and crush until all seeds are crushed into powder.

[0048] S2. Add 1L of sterilized deionized water to the obtained powder, mix well and then ultrasonically disrupt it for 5 minutes. Then, add 4g of cellulase (enzyme activity is 10000U / g) while stirring at 180rpm. After continuing to stir for 20 minutes, filter through 4 layers of filter paper to obtain the filtrate.

[0049] S3, adjust the pH of the filtrate to 3.0-3.1 with 1M HCl and NaOH solution, and filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 3.6-3.7, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.1-4.3, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.7-4.8, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 5.1-5.2, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, 1 M NaOH solution was added dropwise to adjust the pH of the filtrate to 5.6-5.7, and then the precipitated protein was filtered using an ultrafiltration membrane with a cutoff value of 3-10 kDa.

[0050] The obtained protein was rinsed with distilled water for 3 times, and weighed to 26.11g after water control. The obtained protein was dissolved in 2mL of deionized water at 37℃, and the pH was adjusted to 7.5-8.5 with 1M HCl and 1M NaOH, and 26.11mg of trypsin (enzyme activity of 10000U / g) was added. The mixture was stirred at 180rpm for 10min, and the pH of the solution was kept in the range of 7.5-8.5. The reaction solution was then placed in a 90℃ water bath for 10min to inactivate the trypsin, and the polypeptide was filtered using an ultrafiltration membrane with a cutoff value of 3-4kDa to obtain the polypeptide, which was then rinsed with deionized water and freeze-dried.

[0051] It can be seen from the protein yields in Examples 1 to 4 that appropriately extending the ultrasonic fragmentation time and the cellulase reaction time can slightly increase the protein yield, but the increase is not large, indicating that the ultrasonic fragmentation time and the cellulase reaction time are set appropriately; increasing the scrubbing time of amaranth seeds with anhydrous ethanol will not affect the protein yield, indicating that the wax on the seed surface does not affect the dissolution of the protein.

[0052] Embodiment 5

[0053] The preparation method of an oat polypeptide extract comprises the following specific steps:

[0054] S1. Remove impurities and moldy / discolored oat seeds, stir and wash with distilled water twice, control the water and place the seeds in a freeze dryer for freeze drying until constant weight. Add 2000 g of completely freeze-dried oat seeds into an ultrasonic crusher and crush until all seeds are crushed into powder.

[0055] S2. Add 1L of sterilized deionized water to the obtained powder, mix well and then ultrasonically disrupt it for 10 minutes. Then, add 4g of cellulase (enzyme activity is 10000U / g) while stirring at 180rpm. After continuing to stir for 10 minutes, filter through 4 layers of filter paper to obtain the filtrate.

[0056] S3, adjust the pH of the filtrate to 3.0-3.1 with 1M HCl and NaOH solution, and filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 3.6-3.7, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.1-4.3, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 4.7-4.8, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, add 1M NaOH solution dropwise to make the pH of the filtrate 5.1-5.2, and then filter the precipitated protein through an ultrafiltration membrane with a cutoff value of 3-10kDa. Then, 1 M NaOH solution was added dropwise to adjust the pH of the filtrate to 5.6-5.7, and then the precipitated protein was filtered using an ultrafiltration membrane with a cutoff value of 3-10 kDa.

[0057] The obtained protein was rinsed with distilled water for 3 times, and weighed to 36.15g after water control. The obtained protein was dissolved in 2mL of deionized water at 37℃, and the pH was adjusted to 7.5-8.5 with 1M HCl and 1M NaOH, and 36.15mg of trypsin (enzyme activity of 10000U / g) was added. The mixture was stirred at 180rpm for 10min, and the pH of the solution was kept in the range of 7.5-8.5. The reaction solution was then placed in a 90℃ water bath for 10min to inactivate the trypsin, and the polypeptide was filtered using an ultrafiltration membrane with a cutoff value of 3-4kDa to obtain the polypeptide, which was then rinsed with deionized water and freeze-dried.

[0058] Embodiments 6 to 10

[0059] To prepare the blood pressure lowering functional peptide composition, the weighed components are fully mixed. The components of the compositions prepared in Examples 6 to 10 are shown in Table 1.

[0060] Table 1

[0061] .

[0062] Experimental Test 1

[0063] The blood pressure lowering effect of the blood pressure lowering functional peptide composition obtained in Examples 6 to 10 was investigated, and the specific steps were as follows:

[0064] 50 male essential hypertensive rats (SHRs, 10 weeks old) were purchased from an animal experiment company, with a body weight of 300±20g and a blood pressure of 186.2±4.5mmHg (systolic pressure, the maximum systolic pressure value was used as the collection value for subsequent tests). After one week of adaptive feeding, the rats were randomly divided into 5 groups, 10 in each group, and 5 mg of the hypotensive functional peptide composition obtained in Examples VI to X were fed respectively, and the composition was dissolved in sterile water and gavaged once a day at 11-12 noon for 5 consecutive weeks, and the tail pulse method was used to detect blood pressure at 8-9 am and 7-8 pm on the last day of each week, respectively. All tests were repeated 3 times and the average value was taken. The results are shown in Table 2, and the blood pressure in week 0 is the test result at 8-9 am on the first day of the first week of the test, that is, the blood pressure before the start of the test, and the unit is mmHg.

[0065] Table 2

[0066] ;

[0067] It can be seen from the test results in Table 2 that the blood pressure of rats fed with the blood pressure lowering functional peptide compositions of Examples 6 to 10 steadily decreased within the 4 weeks of the experiment, indicating that the blood pressure lowering functional peptide combination provided by the present invention has the effect of lowering blood pressure, and the effect is very good, and there is no rebound during the administration period. Among them, the rats fed with the blood pressure lowering functional peptide composition of Example 6 had the largest weekly decrease, and the final decrease in 4 weeks was also the largest, followed by the rats fed with the blood pressure lowering functional peptide composition of Example 10. It may be that the two groups took the largest amount of the main functional peptides such as amaranth seed polypeptide extract, oat polypeptide extract, sea cucumber peptide, and fish collagen peptide. It was also found that the blood pressure of rats fed with the blood pressure lowering functional peptide composition of Example 8 was reduced by a similar amount as that of rats fed with the blood pressure lowering functional peptide composition of Example 9, while the relative amount of the main functional peptides such as amaranth seed polypeptide extract, oat polypeptide extract, sea cucumber peptide, and fish collagen peptide in Example 8 was the least. It may be that the addition of probiotics and antioxidants improved the health of the fed rats, thereby compensating for the effects of the lack of the main functional peptides such as amaranth seed polypeptide extract, oat polypeptide extract, sea cucumber peptide, and fish collagen peptide. It was also found that the blood measurement results of rats fed with the blood pressure lowering functional peptide composition once at noon were not necessarily lower than the measurement values ​​of the morning before feeding, which may be due to the different blood fluctuations in the morning and evening, or it may be due to the different digestion and absorption efficiency of the functional polypeptide composition by rats.

[0068] Therefore, the blood pressure lowering functional peptide composition provided by the present invention has the effect of significantly lowering the blood pressure of experimental rats, and the blood pressure of the experimental rats continues to decrease during the experiment without rebounding; each component of the blood pressure lowering functional peptide composition provided is safe and has no toxic side effects, and the amaranth seed polypeptide extract and the oat polypeptide extract are denatured and precipitated by low temperature, high temperature, and isoelectric point, without the use of toxic and harmful organic solvents, and the prepared functional peptides are safe; the composition contains both animal functional peptides and plant functional peptides, which can not only reduce the blood pressure of experimental rats, but also improve the health of rats, and hypertensive patients can eat / drink it with confidence.

[0069] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A functional peptide composition for lowering blood pressure, characterized in that: The invention is composed of the following components: amaranth seed polypeptide extract, oat polypeptide extract, sea cucumber peptide and fish collagen peptide, wherein the mass ratio of the amaranth seed polypeptide extract: oat polypeptide extract: sea cucumber peptide: fish collagen peptide is 3:2:1:2; The molecular weight of the sea cucumber peptide is 500-3000Da, and the molecular weight of the fish collagen peptide is 300-2000Da; The amaranth seed polypeptide extract is obtained by the following steps: S1. After removing impurities from amaranth seeds, scrub with anhydrous ethanol for 15-30 seconds, then rinse with distilled water for 3-5 times to remove the anhydrous ethanol, and then freeze-dry; S2, ultrasonically crushing the freeze-dried amaranth seeds for 5-10 minutes, then adding cellulase to hydrolyze them under stirring, and filtering to obtain a filtrate; S3, adjusting the pH of the filtrate to 3-6, collecting the precipitated protein in batches, enzymatically hydrolyzing the obtained protein, and then freeze-drying it; In the step S2, the amount of cellulase added is 0.2% of the seed mass, the enzymatic activity of the cellulase is 10000U / g, and stirring is continued for 10-20min after the cellulase is added; in the step S3, the pH of the filtrate is adjusted to 3.0-3.1, 3.6-3.7, 4.1-4.3, 4.7-4.8, 5.1-5.2 and 5.6-5.7 in sequence by using HCl and NaOH solutions, and the precipitated protein is collected in sequence using an ultrafiltration membrane with a cutoff value of 3-10kDa, and the enzymatic hydrolysis is performed using trypsin with an enzyme activity of 10000U / g, the enzymatic hydrolysis conditions are 37°C, 10-15min, and the amount of cellulase added is 0.1% of the precipitated protein mass; after the enzymatic hydrolysis, the polypeptide is filtered using an ultrafiltration membrane with a cutoff value of 3-4kDa; The oat polypeptide extract is obtained from oat seeds. The preparation method is the same as that of the amaranth seed polypeptide extract, except that the step of removing moldy seeds is added in S1 impurity removal, and the step of scrubbing with anhydrous ethanol is omitted. The remaining steps are the same.

2. A blood pressure lowering product comprising the blood pressure lowering functional peptide composition according to claim 1, characterized in that: The product uses the blood pressure lowering functional peptide composition as an effective ingredient.