Ginseng polypeptide for enhancing immunity and its application

Abstract

The present invention relates to a ginseng polypeptide capable of enhancing immunity and its application, wherein the polypeptide sequence is NKQSP and / or PHNDY. The present invention firstly discovers that NKQSP and PHNDY are active ingredients in ginseng extract, which can enhance immunity and are expected to play an important role in the fields of biomedicine and health food, and have good market prospects.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and biomedicine, and specifically relates to a ginseng polypeptide capable of enhancing immunity and an application thereof. Background Art

[0002] The magical effects of ginseng mainly come from ginsenosides, ginseng polypeptides, ginseng polysaccharides, amino acids, vitamins and trace elements. The traditional application status of ginseng is: 1. Fresh ginseng (fresh ginseng is used after cleaning). 2. Raw sun-dried ginseng (fresh ginseng is dried and used). 3. Red ginseng (ginseng is processed into mature products by steaming and boiling). Only 22 kinds of raw saponins can be released, and these raw saponins can only be partially metabolized in the body, with low utilization rate and difficult to produce a good effect. Red ginseng has more saponin components, but the ancient method of red ginseng treatment process of soaking, drying, steaming and boiling will cause a large amount of active ingredients to be lost. After a large number of experiments, it was found that these three ginseng products all have low saponin release and absorption content, inconvenient to take, and secondary processing is required when taking, resulting in waste. Therefore, the general application efficiency of ginseng is very low, basically belonging to the raw material application stage, and the deep processing application of products is very weak.

[0003] At present, the processing methods of ginseng are mainly divided into white ginseng and red ginseng. White ginseng is fresh ginseng that is naturally dried or dried, also known as dried ginseng. It is mainly used for medicinal materials and food additives. White ginseng contains 22 kinds of protosaponins. Red ginseng is made by steaming, boiling and other special processes. It was called "repair" in ancient times. During the repair process, physical and chemical reactions will occur in red ginseng, which will transform some of the protosaponins in white ginseng and generate new secondary saponins. Although the total content of red ginseng is less than that of white ginseng, the number of saponins has increased to more than 30, and the actual application effect has been greatly enhanced. The most important thing is that the primary saponins and secondary saponins are not directly absorbed when they enter the human body. They need to be converted into ginsenoside complex CK under the action of human intestinal enzymes to be 100% absorbed, and different physical conditions also determine the effect of the conversion.

[0004] Traditional application methods such as wine soaking, brewing, and powdering are all primary physical processing, which can only release 22 kinds of protosaponins, and these protosaponins can only be partially metabolized in the body, with low utilization rate and difficult to produce a good effect. Red ginseng contains more saponins, but the ancient method of red ginseng treatment process, soaking, sun drying, steaming, and boiling, will cause a large amount of active ingredients to be lost, and the need for secondary processing before taking will cause loss of ingredients. The traditional method of processing ginseng using a heating source and heat convection will result in uneven extraction of ginsenosides, and the medicinal ingredients cannot be completely released. After long-term boiling, it is easy to cause overheating and burning at the bottom, thereby reducing the effect of ginseng and other Chinese herbs.

[0005] Nowadays, ginseng, as a new resource food, is widely used in various fields of food processing. The liquid form of ginseng is widely used in the food processing process. Therefore, the innovation of the preparation technology that can extract more ginsenosides and monomer saponins in liquid form is placed in an important position. Therefore, the emergence of a ginseng product that can be taken directly, is easier to absorb, has a high content of ginseng active ingredients, and the technology that maximizes the extraction of a certain type of ginseng peptide for a specific need has become a hot spot in the market. Therefore, improving the extraction technology has become a major problem that is expected to be solved. Summary of the invention

[0006] In order to solve the defects of the prior art, the present invention proposes a ginseng polypeptide capable of enhancing immunity and its application. Specifically, in order to achieve the purpose of the present invention, the present invention intends to adopt the following technical solutions:

[0007] One aspect of the present invention relates to a ginseng polypeptide capable of enhancing immunity, wherein the polypeptide sequence is NKQSP and / or PHNDY.

[0008] Another aspect of the present invention relates to a ginseng extract containing NKQSP and / or PHNDY.

[0009] Another aspect of the present invention relates to a method for preparing the ginseng extract, which comprises the following steps: placing 10 parts by weight of dry ginseng in a glass container, adding 100 parts by weight of pure water, using a halogen lamp to emit far infrared rays with a wavelength of 7.3 to 12.5 μm, using infrared emission technology to transmit 100% of the infrared rays in the reflection tank into the container to generate heat, raising the water temperature to 96-98°C and keeping it constant, and then extracting and converting for 72 hours;

[0010] After 72 hours of extraction, stop heating and lower the temperature of the stock solution to 75-78 degrees. Add 0.1 parts by weight of cellulase and 0.01 parts by weight of protease through the feeding port of the equipment, maintain negative pressure, and start the far-infrared heating system to keep it boiling at this temperature for 6-8 hours.

[0011] Another aspect of the present invention also relates to the use of the ginseng polypeptide in the preparation of health products and medicines for improving immunity.

[0012] Beneficial Effects

[0013] The present invention discovers for the first time that NKQSP and PHNDY are active ingredients in ginseng extract, which can improve immunity and are expected to play an important role in the fields of biomedicine and health food, and have good market prospects. DETAILED DESCRIPTION

[0014] In order to further understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0015] Unless otherwise specified, the reagents involved in the embodiments of the present invention are all commercially available products and can be purchased through commercial channels.

[0016] Example 1: Preparation of ginseng extract and ginseng polypeptide

[0017] Put 10 kg of dried ginseng into a glass container, add 100 kg of pure water, use a halogen lamp to emit far infrared rays with a wavelength of 7.3 to 12.5 μm, and use infrared emission technology to transmit 100% of the infrared rays in the reflection tank into the container to generate heat. The water temperature is raised to 96-98°C and maintained constant, and then it undergoes 72 hours of extraction and conversion.

[0018] After 72 hours of extraction, stop heating, reduce the temperature of the stock solution to 75-78 degrees, add 100g of cellulase and 10g of protease through the feeding port of the equipment, keep negative pressure, start the far-infrared heating system, keep boiling under this temperature environment, and continue for 6-8 hours. About 95% of the solids can be decomposed into small molecules, and the ginseng cell tissue is fully destroyed with the hydrolysis of starch, cellulose, pectin and other substances, so that the functional components such as ginsenosides and carbohydrates are completely released into the enzymolysis solution. This extract is analyzed to contain a large number of ginseng polysaccharides, ginseng polypeptides, fatty acids and trace elements in addition to a variety of ginsenoside components. After preliminary experimental verification, the freeze-dried powder of the above extract can improve immunity (see Example 2 for details). In order to further study the functional components in the extract, by separating the ginseng polypeptides therein, the ginseng polypeptide sequences with the highest abundance are NKQSP and PHNDY. The following experiments further prove that the above ginseng polypeptides have the effect of improving immunity.

[0019] Example 2: Pharmacodynamics test of ginseng extract and ginseng polypeptide

[0020] 1. Test drug

[0021] The extract and polypeptide prepared in Example 1.

[0022] 2. Preparation of drug solution

[0023] The above-mentioned test drugs were weighed and prepared into test drug solutions containing the test drug (peptide composition for improving immunity) at a concentration of 10 mg / mL using distilled water.

[0024] 3. Animal experiments

[0025] Efficacy test for improving human immunity: refer to the test method for enhancing immunity in the "Health Food Functional Evaluation Procedure and Test Method" and the ConA-induced mouse spleen lymphocyte transformation experiment for determination: MTT method, to determine the lymphocyte proliferation ability, the stronger the lymphocyte proliferation ability, the stronger the immunity; among them, the optical density value is measured at 570nm using a semi-automatic biochemical analyzer. The proliferation ability of lymphocytes is expressed by the optical density value of the well with ConA added minus the optical density value of the well without ConA added.

[0026] Test grouping: 60 mice were randomly divided into 4 groups, 15 mice in each group, specifically:

[0027] Blank control group (no drug administration, sample solution replaced by distilled water);

[0028] Experimental group 1: administered with ginseng extract polypeptide freeze-dried powder aqueous solution;

[0029] Experimental group 2: administered with ginseng polypeptide NKQSP aqueous solution;

[0030] Experimental group 3: administered with ginseng polypeptide PHNDY aqueous solution.

[0031] Dosage method: intragastric administration, once a day, the intragastric volume of sample aqueous solution is 20ml / kg body weight, and intragastric administration is continued for 30 days.

[0032] The results of lymphocyte proliferation ability test are shown in Table 1.

[0033] Table 1: Lymphocyte proliferation ability test results

[0034] Group Lymphocyte proliferation capacity Blank control group 0.178±0.103 Experimental Group 1 0.306±0.110 Experimental Group 2 0.451±0.098 Experimental Group 3 0.423±0.091

[0035] The experimental results show that the ginseng extracts provided by experimental groups 1-3 can enhance immunity (compared with the blank control group p < 0.01), among which the ginseng extracts of experimental groups 2 and 3, especially experimental group 2, can enhance immunity more significantly than the ginseng extracts of experimental group 1.

[0036] The above describes the preferred embodiments of the present invention, but it is not intended to limit the present invention. Those skilled in the art may make improvements and changes to the embodiments disclosed herein without departing from the scope and spirit of the present invention.

Claims

1. A ginseng polypeptide capable of enhancing immunity, characterized in that: The polypeptide sequence is NKQSP and / or PHNDY.

2. A ginseng extract, characterized in that: Contains NKQSP and / or PHNDY.

3. Use of the ginseng polypeptide according to claim 1 in the preparation of health products and medicines for improving immunity.