A uric acid-lowering functional peptide composition and its product

Abstract

The present invention discloses a uric acid-lowering functional peptide composition and its product, belonging to the technical field of functional peptides. The functional peptide composition provided by the present invention has the effect of significantly reducing the uric acid content and xanthine oxidase in the blood, and can reduce the content of creatinine and urea nitrogen in the blood, improve kidney health, and promote the excretion of excess uric acid; each component of the functional peptide composition provided is safe and has no toxic side effects, and the main component is the purslane polypeptide extract derived from the health-preserving wild vegetable-purslane, without hormone and pesticide residue hidden dangers, and the preparation process adopts low temperature, high temperature, isoelectric point to denature and precipitate the protein, and the pectinase and flavor protease used in the preparation process are enzymes originally present in plants, and no toxic and harmful organic solvents are used, and the prepared functional peptides are highly safe and have no toxic side effects.

Description

Technical Field

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

[0002] Uric acid is the end product of purine metabolism. It is usually dissolved in the blood and excreted by the kidneys. When the body produces too much uric acid or excretes it poorly, it will lead to excessive uric acid concentration in the blood, forming hyperuricemia. The fasting serum uric acid level of normal adult males generally does not exceed 420 μmol / L (or 7.2 mg / dL), and the fasting serum uric acid level of normal adult females generally does not exceed 360 μmol / L (or 6.0 mg / dL). Exceeding these values ​​is considered hyperuricemia (HUA).

[0003] Hyperuricemia may lead to a variety of diseases, mainly including:

[0004] 1) Formation of urinary stones. Patients with hyperuricemia are prone to the formation of stones in their urine. Since the urine is concentrated, the stones are usually hard in texture, which can irritate and damage the urinary tract mucosa, causing urinary tract inflammation and infection. Uric acid crystals are deposited in the kidneys, increasing the burden on the kidneys to excrete uric acid, causing diseases such as kidney stones, and may also cause chronic nephritis, and even renal insufficiency and renal failure.

[0005] 2) Induce gout. Sustained high uric acid levels can cause uric acid crystals to accumulate in the joint cavity, causing acute inflammatory reactions, leading to severe joint pain, redness, swelling, fever, limited mobility and other symptoms. This is commonly known as gout. The first attack is common in the big toe, but it may also affect other joints. When it continues to increase, it may lead to gout attacks, with symptoms such as redness, swelling, heat and pain around the joints.

[0006] 3) Increased risk of cardiovascular disease. Studies have shown that hyperuricemia is often associated with the occurrence and development of cardiovascular diseases such as hypertension, coronary heart disease, stroke, and atherosclerosis, and may lead to coronary atherosclerotic heart disease, cerebral infarction, and other diseases. 4) Metabolic syndrome. Hyperuricemia often coexists with other metabolic abnormalities such as insulin resistance, obesity, hyperglycemia, and hyperlipidemia, forming part of metabolic syndrome.

[0007] The incidence of gout both at home and abroad has shown a steady upward trend. It is estimated that by 2025, the number of people suffering from hyperuricemia and gout worldwide will increase to 1.18 billion, and the patients are getting younger. Hyperuricemia is more common in developed countries and regions with rapid economic development, and men are more susceptible to this disease than women.

[0008] At present, the drugs for treating hyperuricemia mainly fall into the following categories: 1) Drugs that inhibit uric acid production, the most commonly used being allopurinol, which inhibits the key enzymes in uric acid synthesis, thereby reducing the production of uric acid. 2) Drugs that promote uric acid excretion, such as benzbromarone and probenecid, which lower blood uric acid levels by increasing uric acid excretion from the kidneys. 3) Uricase drugs, such as rasburicase and perrorestat, which are suitable for patients with severe hyperuricemia or refractory gout and can directly degrade uric acid in the blood. Summary of the invention

[0009] The purpose of the present invention is to provide a uric acid-lowering functional peptide composition and its product, so as to provide a functional peptide with a safe source and good uric acid-lowering effect, but without the toxic and side effects of drugs, and to provide a new solution for alleviating the suffering of patients with hyperuricemia.

[0010] To achieve the above-mentioned purpose, the present invention provides a uric acid-lowering functional peptide composition, comprising the following components: purslane polypeptide extract, anserine, elastin peptide, and sodium hyaluronate, the total amount of the purslane polypeptide extract and anserine accounts for more than 50% of the total mass of the composition, and the total amount of the purslane polypeptide extract is not less than 30% of the total mass of the composition.

[0011] Preferably, the elastin peptide is bonito elastin peptide with a molecular weight of 400-2000Da; the uric acid-lowering functional peptide composition is a powder, granules, tablets, capsules or oral liquid.

[0012] Preferably, the uric acid-lowering functional peptide composition also includes 0-10% by mass of lactic acid bacteria composite powder, 0-10% by mass of antioxidant functional components, 0-10% by mass of dietary fiber, 0-5% by mass of adjuvants, and 1-10% by mass of taste regulators.

[0013] 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.

[0014] 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-oligosaccharides, fructo-oligosaccharides, xylooligosaccharides, isomaltooligosaccharides, polydextrose, stachyose, raffinose, wheat fiber, corn fiber, soybean fiber, pea fiber, and psyllium husk; the adjuvant is one or more of sugar alcohols, maltodextrin, starch, microcrystalline cellulose, magnesium stearate, and silicon dioxide.

[0015] Preferably, the taste modifier is one or more of propolis, honey, fruit and / or vegetable powder / pulp, jasmine / rose / green tea.

[0016] Preferably, the purslane polypeptide extract is prepared by the following steps:

[0017] S1. Take fresh Purslane plants with grown seeds, remove impurities, roots and capsules, chop them, add distilled water to homogenize at low temperature, treat with ultrasound, and then add pectinase to react;

[0018] S2, filter the filtrate, let it stand at low temperature, and collect the precipitate;

[0019] S3, adding HCl dropwise to the liquid portion from which the protein precipitate has been removed until the precipitate no longer increases, and collecting the precipitate;

[0020] S4, placing the liquid from which the protein precipitate has been removed in a water bath, and then collecting the precipitate;

[0021] S5. Rinse the precipitate collected in steps S2-S4 with distilled water for 2-3 times, dissolve it in distilled water, adjust the pH to 7, add flavor protease for enzymatic hydrolysis, then place the reaction system in a water bath, collect protein peptides, and freeze-dry the obtained protein peptides.

[0022] Preferably, in step S1, the mass ratio of distilled water to purslane shredded tissue is 1:10-12, the homogenization is carried out at 4°C, the enzymatic activity of pectinase is 10000 PU / g, the added amount is 0.3% of the mass of purslane shredded tissue, the pectinase is hydrolyzed for 10-15 minutes, and the ultrasonic treatment is carried out for 5-10 minutes.

[0023] Preferably, the low temperature standing in step S2 refers to standing at 0°C for 20-30 min; S4 is placed in a water bath at 80°C for 10 min; S5 has an enzyme activity of 10000 U / g of flavor protease, an added amount of 0.1‰ of the total protein, enzymatic hydrolysis for 10-15 min, and the reaction system is placed in a water bath at 80-85°C for 10-15 min.

[0024] A uric acid-lowering product comprising the above-mentioned uric acid-lowering functional peptide composition, the product having the above-mentioned uric acid-lowering functional peptide composition as an active ingredient, and also including 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.

[0025] Therefore, the uric acid-lowering functional peptide composition and its product provided by the present invention have the following beneficial effects:

[0026] 1. The functional peptide composition provided by the present invention has the effect of significantly reducing the uric acid content and xanthine oxidase in the blood, and can reduce the content of creatinine and urea nitrogen in the blood, improve kidney health, and promote the excretion of excess uric acid;

[0027] 2. All components of the functional peptide composition provided by the present invention are safe and have no toxic side effects. The main ingredient is the purslane polypeptide extract derived from the health-preserving wild vegetable - purslane, which has no hidden dangers of hormone and pesticide residues. The preparation process adopts low temperature, high temperature and isoelectric point to denature and precipitate the protein. The pectinase and flavor protease used in the preparation process are enzymes originally existing in plants, and no toxic or harmful organic solvents are used. The prepared functional peptides are highly safe and have no toxic side effects.

[0028] The technical solution of the present invention is further described in detail below through embodiments. DETAILED DESCRIPTION

[0029] The technical solution of the present invention is further illustrated by the following examples.

[0030] 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.

[0031] The instruments, equipment, reagents and materials used in the examples were all obtained through commercial channels.

[0032] Embodiment 1

[0033] A purslane polypeptide extract is prepared, and the specific steps are as follows:

[0034] S1. Take fresh Purslane plants with grown seeds, remove impurities, roots and capsules, weigh 1000g, chop them, add 100g distilled water and homogenize at 4℃, ultrasonically treat for 5min, then add 3g pectinase (enzyme activity is 10000PU / g) and react for 15min.

[0035] S2. Filter the filtrate with three layers of filter paper, let it stand at 0°C for 20 min, and then centrifuge at 8000 rpm for 10 min to collect the precipitate.

[0036] S3. Add 1M HCl to the liquid portion from which the protein precipitate has been removed under stirring, and observe while adding. When it is observed that the amount of precipitate no longer increases after the addition of HCl, stop adding. Centrifuge at 8000 rpm for 10 min to collect the precipitate.

[0037] S4. Place the liquid after removing the precipitate in an 80°C water bath for 10 minutes, and then collect the precipitate using a 0.22 μm filter membrane.

[0038] S5. Rinse the precipitate collected in steps S2-S4 with distilled water for 3 times, control the water weight to 23.67 g, add 10 mL of distilled water, dissolve it, adjust the pH to 7 with 1 M NaOH and 1 M HCl, add 2.502 g of flavor protease (enzyme activity of 10000 U / g) for enzymatic hydrolysis for 15 min, then place the reaction system in a water bath at 80° C. for 10 min, collect the protein peptides, and freeze-dry the obtained protein peptides.

[0039] Embodiment 2

[0040] A purslane polypeptide extract is prepared, and the specific steps are as follows:

[0041] S1. Take fresh Purslane plants with grown seeds, remove impurities, roots and capsules, weigh 1000g, chop them, add 100g distilled water and homogenize at 4℃, ultrasonically treat for 10min, then add 3g pectinase (enzyme activity is 10000PU / g) and react for 15min.

[0042] S2. Filter the filtrate with three layers of filter paper, let it stand at 0°C for 20 min, and then centrifuge at 8000 rpm for 10 min to collect the precipitate.

[0043] S3. Add 1M HCl to the liquid portion from which the protein precipitate has been removed under stirring, and observe while adding. When it is observed that the amount of precipitate no longer increases after the addition of HCl, stop adding. Centrifuge at 8000 rpm for 10 min to collect the precipitate.

[0044] S4. Place the liquid after removing the precipitate in an 80°C water bath for 10 minutes, and then collect the precipitate using a 0.22 μm filter membrane.

[0045] S5. Rinse the precipitate collected in steps S2-S4 with distilled water for 3 times, control the water weight to 25.02 g, add 10 mL of distilled water, dissolve it, adjust the pH to 7 with 1 M NaOH and 1 M HCl, add 2.502 g of flavor protease (enzyme activity of 10000 U / g) for enzymatic hydrolysis for 15 min, then place the reaction system in a water bath at 80° C. for 10 min, collect the protein peptides, and freeze-dry the obtained protein peptides.

[0046] Embodiment 3

[0047] A purslane polypeptide extract is prepared, and the specific steps are as follows:

[0048] S1. Take fresh Purslane plants with grown seeds, remove impurities, roots and capsules, weigh 1000g, chop them, add 100g distilled water and homogenize at 4℃, then ultrasonically treat for 5min, and then add 3g pectinase (enzyme activity is 10000PU / g) and react for 10min.

[0049] S2. Filter the filtrate with three layers of filter paper, let it stand at 0°C for 30 minutes, and then centrifuge at 8000 rpm for 10 minutes to collect the precipitate.

[0050] S3. Add 1M HCl to the liquid portion from which the protein precipitate has been removed under stirring, and observe while adding. When it is observed that the amount of precipitate no longer increases after the addition of HCl, stop adding. Centrifuge at 8000 rpm for 10 min to collect the precipitate.

[0051] S4. Place the liquid after removing the precipitate in an 80°C water bath for 10 minutes, and then collect the precipitate using a 0.22 μm filter membrane.

[0052] S5. Rinse the precipitate collected in steps S2-S4 with distilled water for 3 times, control the water weight to 23.70 g, add 10 mL of distilled water, dissolve it, adjust the pH to 7 with 1 M NaOH and 1 M HCl, add 2.502 g of flavor protease (enzyme activity of 10000 U / g) for enzymatic hydrolysis for 15 min, then place the reaction system in a water bath at 80° C. for 10 min, collect the protein peptides, and freeze-dry the obtained protein peptides.

[0053] It can be seen from Examples 1 and 2 that extending the ultrasonic disruption time can increase the yield of functional protein. It can be seen from Examples 1 and 3 that extending the 0° C. standing time has little effect on the yield of functional protein.

[0054] Embodiments 4 to 6

[0055] To prepare the uric acid-lowering functional peptide composition, the weighed components are fully mixed, wherein the purslane polypeptide extract is the purslane polypeptide extract prepared in Example 1. The components of the compositions prepared in Examples 4 to 6 are shown in Table 1.

[0056] Table 1

[0057] .

[0058] Effect test

[0059] The uric acid-lowering effects of the uric acid-lowering functional peptide compositions prepared in Examples 4 to 6 were investigated respectively, and the specific steps were as follows:

[0060] (1) 50 Kunming male mice weighing 20-25 g were selected, and after conventional culture for 7 days, they were randomly divided into 5 groups, each with 10 mice. Three groups were randomly selected to construct a hyperuricemia mouse model by intraperitoneal injection of potassium oxonate. 10 mg potassium oxonate was dissolved in 100 μL sodium hydroxymethylcellulose, and 67.5 μL was injected intraperitoneally into the mice. After continuous injection for 1 week, the uric acid-lowering functional peptide composition prepared in Examples 4 to 6 was gavaged every day (6.75 mg uric acid-lowering functional peptide composition was dissolved in 0.1 mL distilled water) for 3 consecutive weeks, and they were recorded as Example 4 Group, Example 5 Group, and Example 6 Group, respectively.

[0061] A group of mice was randomly selected and a hyperuricemia mouse model was established by intraperitoneal injection of potassium oxonate. 10 mg potassium oxonate was dissolved in 100 μL sodium hydroxymethylcellulose, and 67.5 μL was injected intraperitoneally into the mice. After continuous injection for 1 week, the mice were gavaged with an equal amount of distilled water every day for 3 consecutive weeks, which was recorded as the negative control group.

[0062] The remaining group of mice did not receive any treatment and were fed normally, which was recorded as the blank control group.

[0063] (2) On the second day after the intragastric administration, the mice were tail-cut and blood was collected. The blood uric acid content, blood xanthine oxidase activity, blood urea nitrogen content, and blood creatinine content of each mouse were detected using a uric acid detection kit, a xanthine oxidase detection kit, a creatinine detection kit, and a uric acid nitrogen detection kit, respectively. The results are shown in Table 2.

[0064] Table 2

[0065] ;

[0066] It can be seen from the test results in Table 2 that the hyperuric acid model mice (negative control) were successfully constructed by the above method. When the hyperuric acid model mice were constructed, the uric acid-lowering functional peptide compositions prepared in Examples 4 to 6 were fed, which could significantly reduce the blood uric acid content, blood xanthine oxidase activity, blood urea nitrogen content, and blood creatinine content of the hyperuric acid model mice. Among them, the mice fed with the uric acid-lowering functional peptide composition prepared in Example 4 had the largest decrease in blood uric acid content, blood xanthine oxidase activity, blood urea nitrogen content, and blood creatinine content relative to the hyperuric acid model mice, followed by the mice fed with the uric acid-lowering functional peptide composition prepared in Example 5. This preliminarily shows that the purslane polypeptide extract prepared by the present invention has a good uric acid-lowering effect, which is better than anserine, and the purslane polypeptide extract and anserine are functional components that produce the uric acid-lowering effect.

[0067] Therefore, the functional peptide composition provided by the present invention has the effect of significantly reducing the uric acid content and xanthine oxidase in the blood, and can reduce the content of creatinine and urea nitrogen in the blood, improve kidney health, and promote the excretion of excess uric acid; each component of the provided functional peptide composition is safe and has no toxic side effects, the main component is the purslane polypeptide extract derived from the health-preserving wild vegetable - purslane, there is no hidden danger of hormone and pesticide residues, the preparation process adopts low temperature, high temperature, and isoelectric point to denature and precipitate the protein, the pectinase and flavor protease used in the preparation process are enzymes originally existing in the plant, and no toxic or harmful organic solvents are used, the prepared functional peptides are highly safe and have no toxic side effects.

[0068] 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 uric acid-lowering functional peptide composition, characterized in that: The invention is composed of the following components by weight: 41 parts of purslane polypeptide extract, 25 parts of anserine, 5 parts of elastin peptide, 5 parts of sodium hyaluronate, 2 parts of Bifidobacterium adolescentis ATCC15703, 3 parts of Lactobacillus paracasei ET-22, 2 parts of Lactobacillus rhamnosus CRL1505, 5 parts of astaxanthin, 2 parts of vitamin C, 5 parts of soybean fiber, 2 parts of microcrystalline cellulose, 2 parts of propolis, and 1 part of lemon powder; the total number of viable bacteria of the above three bacterial components is 10 9 -10 11 cfu / g; The elastin peptide is bonito elastin peptide with a molecular weight of 400-2000Da; The purslane polypeptide extract is prepared by the following steps: S1. Take fresh Purslane plants with grown seeds, remove impurities, roots and capsules, chop them, add distilled water to homogenize at low temperature, treat with ultrasound, and then add pectinase to react; S2, filter the filtrate, let it stand at low temperature, and collect the precipitate; S3. Under stirring conditions, HCl is added dropwise to the liquid portion from which the protein precipitate is removed until the precipitate no longer increases, and the precipitate is collected; S4, placing the liquid from which the protein precipitate has been removed in a water bath, and then collecting the precipitate; S5, washing the precipitate collected in steps S2-S4 with distilled water for 2-3 times, controlling the water weight, dissolving it in distilled water, adjusting the pH to 7, adding flavor protease for enzymatic hydrolysis, and then placing the reaction system in a water bath, collecting protein peptides, and freeze-drying the obtained protein peptides; In step S1, the mass ratio of distilled water to purslane minced tissue is 1:10, the homogenization is carried out at 4° C., the activity of pectinase is 10000 PU / g, the addition amount is 0.3% of the mass of purslane minced tissue, the pectinase is hydrolyzed for 15 minutes, and the ultrasonic treatment is carried out for 5 minutes; The low temperature standing in step S2 refers to standing at 0°C for 20 minutes; S4 refers to placing in a water bath at 80°C for 10 minutes; S5 refers to the enzyme activity of the flavor protease being 10000U / g, the addition amount being 2.502g of the flavor protease for every 23.67g of the precipitate after water control, enzymolysis for 15 minutes, and the reaction system being placed in a water bath at 80°C for 10 minutes.

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