Corn peptide capable of dispelling effects of alcohol and protecting liver as well as preparation method and application of corn peptide

Abstract

The invention discloses a corn peptide for dispelling effects of alcohol and protecting liver as well as a preparation method and application thereof, and belongs to the technical field of preparation of corn peptides. According to the invention, the corn protein powder is subjected to micro-fermentation by using lactobacillus plantarum, lactobacillus casei and an inorganic selenium source, and then the corn peptide prepared by a three-step hydrolysis method can meet the following requirements: the molecular weight of most of the corn peptide is less than or equal to 1000Da, so that the corn peptide can promote effective absorption of an organism so as to improve the effects of dispelling the effects of alcohol and protecting the liver, and has the functions of reducing blood pressure and protecting the liver; the effect of quickly dispelling the effects of alcohol is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of the preparation of corn peptides, and particularly relates to a corn peptide for relieving hangover and protecting the liver, its preparation method and application. Background Art

[0002] With the development of society and the improvement of people's living standards, the drinking culture plays an important role in social, business and other occasions. However, excessive drinking can cause serious damage to human health, especially liver function. The liver is the main organ for metabolizing alcohol in the human body. After alcohol enters the human body, it will be metabolized into acetaldehyde in the liver. Acetaldehyde is toxic and can damage liver cells. Long-term heavy drinking may lead to diseases such as fatty liver, alcoholic hepatitis, and cirrhosis. In addition, alcohol can also have adverse effects on gastric mucosa, nervous system, etc.

[0003] At present, there are various products for relieving hangover and protecting the liver on the market, such as hangover medicines, liver protection tablets, etc. However, most of these products contain chemical components and may have certain side effects when used for a long time. Therefore, it is of great practical significance to develop a natural, safe and effective product for relieving hangover and protecting the liver.

[0004] Corn peptide is a small molecule peptide extracted from corn protein and has various biological activities such as antioxidant, immunomodulatory, blood pressure lowering, etc. In recent years, it has been found that corn peptide also has a certain effect on relieving hangover and protecting the liver. The molecular weight of corn peptide is relatively small, which is easy to be absorbed and utilized by the human body, and it has a wide source and low cost, making it an ideal raw material for relieving hangover and protecting the liver. However, there are some problems in the current preparation methods of corn peptide, such as low extraction rate, low purity, complex process, etc., which limit its wide application in the field of relieving hangover and protecting the liver. Summary of the Invention

[0005] The main purpose of the present invention is to provide a corn peptide for relieving hangover and protecting the liver and its preparation method, and solve the technical problems that there is a single enzymatic hydrolysis process when preparing corn peptide, the peptide yield is low, and the molecular weight distribution of corn peptide is uneven, the proportion of large molecular peptides is relatively high, the functional activity is insufficient, and the effect of relieving hangover and protecting the liver is insufficient.

[0006] To achieve the above object, the present invention provides a preparation method of a corn peptide for relieving hangover and protecting the liver, including the following steps: Mix corn protein powder and deionized water, add Lactobacillus plantarum, Lactobacillus casei and inorganic selenium source, adjust the pH to 6.0 - 6.5, stir and then place in an incubator for cultivation to obtain a culture solution; After sterilizing the culture medium, deionized water is added and stirred, then alkaline protease is added, and the pH is controlled to be 8.5 - 9.5. The first enzymatic hydrolysis is carried out at 50°C - 60°C. Then, flavor protease is added, the pH is controlled to be 7.0 - 8.0, and the second enzymatic hydrolysis is carried out at 45°C - 55°C. Then, trypsin is added, the pH is controlled to be 7.5 - 8.5, and the third enzymatic hydrolysis is carried out at 40°C - 50°C to obtain an enzymatic hydrolysis mixture; The enzymatic hydrolysis mixture is centrifuged to obtain a supernatant, and the supernatant is filtered through an ultrafiltration membrane to obtain the corn peptide.

[0007] In some embodiments of the present invention, the purity of the corn protein powder is greater than or equal to 85%.

[0008] In some embodiments of the present invention, in the step of mixing the corn protein powder and deionized water, the mass ratio of the corn protein powder to deionized water is 1:2 - 1:4.

[0009] In some embodiments of the present invention, the inoculation amount of Lactobacillus plantarum is 3% - 4% of the mass of the corn protein powder; The inoculation amount of Lactobacillus casei is 2% - 3% of the mass of the corn protein powder; The addition amount of the inorganic selenium source is 1% - 3% of the mass of the corn protein powder.

[0010] In some embodiments of the present invention, the inorganic selenium source includes sodium selenite.

[0011] In some embodiments of the present invention, in the step of culturing in an incubator after stirring to obtain the culture medium, the culturing time is 1h - 2h; In the step of adding deionized water and stirring after sterilizing the culture medium, the mass ratio of the culture medium to deionized water is 1:10 - 1:15.

[0012] In some embodiments of the present invention, the inoculation amount of the alkaline protein is 1% - 2% of the mass of the corn protein powder; The inoculation amount of the flavor protease is 0.5% - 1% of the mass of the corn protein powder; The inoculation amount of the trypsin is 0.5% - 1% of the mass of the corn protein powder.

[0013] In some embodiments of the present invention, the time of the first enzymatic hydrolysis is 2h - 3h; The time of the second enzymatic hydrolysis is 1.5h - 2.5h; The time of the third enzymatic hydrolysis is 1h - 2h.

[0014] The present invention also provides a corn peptide prepared by the preparation method of the anti - hangover and liver - protecting corn peptide as described above.

[0015] The present invention also provides an application of the corn peptide as described above in the preparation of a food or medicine for relieving hangover and protecting the liver.

[0016] The beneficial effects that the present invention can achieve: Based on corn protein powder, the present invention can reduce the influence of other components in corn kernels, such as fat, starch and other components, on the purity of corn peptide, thereby greatly improving the hangover and liver protection effects of corn peptide.

[0017] Through the strategies of preliminary microbial fermentation, selenium fortification and multi-enzyme stepwise enzymatic hydrolysis, the present invention obtains corn peptides with relatively low molecular weight, uniform molecular weight distribution, strong functional activity and good hangover and liver protection effects.

[0018] Among them, Lactobacillus plantarum, Lactobacillus casei and an inorganic selenium source are added in the early stage. The combination of Lactobacillus plantarum and Lactobacillus casei can produce extracellular enzymes, which can not only initially hydrolyze corn protein powder into corn polypeptides with a certain molecular weight, reducing the burden on the subsequent enzymatic hydrolysis process, thereby greatly reducing the molecular weight of corn peptide and increasing the proportion of low-molecular-weight corn peptide. Moreover, Lactobacillus casei can convert the inorganic selenium source into organic selenium during fermentation, enhancing the hangover and liver protection effects of corn peptide. Then, three hydrolases, alkaline protease, flavor protease and trypsin, are used for enzymatic hydrolysis in sequence. Alkaline protease can further hydrolyze corn protein powder and the initially hydrolyzed corn polypeptides into peptides with various biological activities and relatively small molecular weight, enhancing the liver protection and hangover effects. In addition, after hydrolysis by alkaline protease, the generated small molecular peptides are more soluble, thus facilitating the exertion of the liver protection and hangover effects of corn peptide and further improving the liver protection and hangover effects. Flavor protease can reduce the bitter peptide taste, and trypsin can further reduce the molecular weight of polypeptides.

[0019] The corn peptide for relieving hangover and protecting the liver of the present invention can meet the following requirements: most of the molecular weight of the corn peptide ≤ 1000 Da, which can promote the effective absorption of the body, thereby improving the hangover and liver protection effects, and at the same time has the function of lowering blood pressure and protecting the liver, playing a role in quickly relieving hangover. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following briefly introduces the drawings required for description in the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on the structures shown in these drawings.

[0021] Figure 1 It is a schematic diagram of the preparation process of a corn peptide for relieving hangover and protecting the liver of the present invention.

[0022] The realization, functional features and advantages of the present invention will be further described in conjunction with the embodiments with reference to the accompanying drawings. Detailed implementation manners

[0023] It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0024] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a 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 those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0025] In the present invention, descriptions such as "first" and "second" are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the fact that those of ordinary skill in the art can implement them. When the combination of technical solutions appears to be contradictory or unable to be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the protection scope required by the present invention.

[0026] Corn peptide has a unique amino acid composition, such as a high proportion of alanine and leucine. Alanine can promote the decomposition of alcohol in the blood, enhance liver function and protect the liver. Leucine can relieve the symptoms of the body's chemical reaction disorders caused by alcohol and help control alcohol poisoning. The anti-alcohol principle is as follows: Corn peptide can inhibit the absorption of alcohol in the gastrointestinal tract and reduce the concentration of ethanol in the blood, thereby reducing the damage of ethanol to the body. And corn peptide can also enhance the activities of ethanol dehydrogenase and acetaldehyde dehydrogenase in the body, promote the metabolism and excretion of alcohol in the body. The enhancement of the activities of these enzymes helps to decompose ethanol and reduce the concentration of ethanol in the blood, thereby achieving the effect of sobering up; Corn peptide is rich in glutamic acid, and can also supplement the amino acids reduced by alcohol inhibition, maintain the energy supply and nerve activities of brain cells, and reduce the nervous system symptoms caused by alcohol.

[0027] However, there are technical problems in the preparation of corn peptide, such as a single enzymatic hydrolysis process, low peptide yield, uneven molecular weight distribution of corn peptide, a relatively high proportion of macromolecular peptides, insufficient functional activity, and insufficient anti-alcohol and liver-protecting effects.

[0028] In view of this, the present invention provides a corn peptide for anti-alcohol and liver protection and its preparation method. Refer to Figure 1 , and the preparation method includes the following steps: S10. Mix corn protein powder and deionized water, add Lactobacillus plantarum, Lactobacillus casei and inorganic selenium source, adjust the pH to 6.0 - 6.5, stir and then place in an incubator for cultivation to obtain a culture solution; S20. After sterilizing the culture solution, add deionized water and stir, then add alkaline protease, control the pH to 8.5 - 9.5, carry out the first enzymatic hydrolysis at 50°C - 60°C, then add flavor protease, control the pH to 7.0 - 8.0, carry out the second enzymatic hydrolysis at 45°C - 55°C, then add trypsin, control the pH to 7.5 - 8.5, and carry out the third enzymatic hydrolysis at 40°C - 50°C to obtain an enzymatic hydrolysis mixture; S30. Centrifuge the enzymatic hydrolysis mixture to obtain a supernatant, and filter the supernatant through an ultrafiltration membrane to obtain corn peptides.

[0029] In some embodiments, the purity of the corn protein powder ≥ 85%, which can be 85%, 90%, 95%, etc., can improve the extraction yield of corn peptides and enhance the anti - hangover and liver - protecting effects of the product.

[0030] The corn protein powder of the present invention can be obtained by purchase. In some embodiments, the preparation method of the corn protein powder includes the following steps: Remove the corn germ from the corn kernels to obtain de - germed corn, crush the de - germed corn to 60 - 80 meshes to obtain corn flour; Mix n - hexane and corn flour with a volume ratio of 3:1, stir at 50°C for 2 h, and centrifuge to remove the oil part; Dry under vacuum at 40°C to remove the residual n - hexane to obtain defatted corn flour; (The fat content of the corn flour < 1%); Mix ethanol and defatted corn flour, extract at 60°C for 2 h, collect the supernatant after centrifugation, concentrate the supernatant under reduced pressure, recover ethanol, and freeze - dry the remaining liquid to obtain corn protein powder with a purity ≥ 85%. The corn protein powder prepared by this example has a high purity. As a raw material for preparing corn peptides, it can effectively improve the yield and purity of corn peptides and enhance the anti - hangover and liver - protecting effects of the product.

[0031] In step S10 of the present invention, Lactobacillus plantarum, Lactobacillus casei and an inorganic selenium source are first added for micro-fermentation of corn protein powder. During the fermentation process at 37°C to 38°C, Lactobacillus plantarum will secrete extracellular protease, which can preliminarily hydrolyze corn protein powder into corn peptides and amino acids with a certain molecular weight. In addition, Lactobacillus plantarum can produce lactic acid, acetic acid, etc. during the fermentation process, which can adjust the pH of the whole system to acidic, thereby promoting the solubility of corn protein powder and inhibiting the contamination of miscellaneous bacteria. Further, the metabolism of Lactobacillus plantarum can also synthesize γ-aminobutyric acid (GABA) or / and glutathione (GSH), enhancing the anti-alcohol and liver-protecting functions of corn peptides while playing the roles of lowering blood pressure and antibacterial. During the fermentation process, Lactobacillus casei will also secrete extracellular protease, which can preliminarily hydrolyze corn protein powder into corn peptides and amino acids with a certain molecular weight. In addition, Lactobacillus casei can convert the inorganic selenium source into organic selenium, such as converting it into selenoamino acids selenomethionine, selenocysteine, etc. These organic selenium can be integrated into the peptide chain of corn peptides. After alcohol is metabolized in the liver, a large amount of free radicals such as ROS will be produced, which will cause oxidative stress and damage the liver cell membrane and DNA. Peroxidase (GPx) can decompose hydrogen peroxide and lipid peroxides and neutralize free radicals, thereby reducing the oxidative damage of liver cells caused by alcohol. Organic selenium is an important component of peroxidase (GPx). Therefore, by adding Lactobacillus casei and an inorganic selenium source, the anti-alcohol and liver-protecting effect of corn peptides can be improved. In addition, the converted organic selenium can also enhance the activity of glutathione (GSH) synthesized by the metabolism of Lactobacillus plantarum. Glutathione (GSH) is a key detoxifying molecule in the liver, which can help remove toxic substances such as acetaldehyde produced by alcohol metabolism. Organic selenium can also maintain mitochondrial function through antioxidant effects, ensure the energy metabolism of liver cells, reduce the apoptosis of liver cells caused by alcohol, and participate in the synthesis of thyroid hormones and proteins, indirectly supporting liver tissue repair to a certain extent.

[0032] Furthermore, Lactobacillus plantarum and Lactobacillus casei are compounded. The protease secreted by Lactobacillus plantarum is mostly exopeptidase, and the protease secreted by Lactobacillus casei is mostly endopeptidase. The protease secreted by Lactobacillus casei can help quickly break down corn protein powder, destroy its tight structure, and generate medium-length peptide chains. The protease secreted by Lactobacillus plantarum can further trim from the peptide chain ends, release small peptides, reduce the molecular weight of corn peptides and improve the flavor of corn peptides.

[0033] Through the action of Lactobacillus plantarum and Lactobacillus casei, corn protein powder can be initially hydrolyzed to obtain corn peptides with smaller molecular weight, and then further hydrolyzed using three hydrolases. Not only can it be further decomposed to obtain corn peptides with smaller molecular weight, but also to obtain corn peptides with a molecular weight below 1000Da. In addition, peptides with a molecular weight of ≤1000Da account for a large proportion, which can promote the body's effective absorption, thereby improving the effect of sobering up and protecting the liver. At the same time, it has the function of lowering blood pressure and protecting the liver, and plays a role in quickly sobering up.

[0034] In some embodiments, the culture temperature of the culture medium obtained by culturing in an incubator is 37°C to 38°C.

[0035] In some embodiments, in the step of mixing corn gluten powder and deionized water, the mass ratio of corn gluten powder to deionized water is 1:2 to 1:4.

[0036] In some embodiments, the inoculation amount of Lactobacillus plantarum is 3% to 4% by weight of the corn gluten meal.

[0037] In some embodiments, the inoculation amount of Lactobacillus casei is 2% to 3% of the mass of the corn gluten meal.

[0038] In some embodiments, the amount of inorganic selenium source added is 1% to 3% of the mass of the corn gluten meal.

[0039] In some embodiments, the inorganic selenium source includes sodium selenite.

[0040] In some embodiments, in the step of placing the mixture in an incubator for culturing to obtain a culture solution after stirring, the culturing time is 1 hour to 2 hours.

[0041] In some embodiments, in the step of adding deionized water for stirring after the culture solution is sterilized, the mass ratio of the culture solution to the deionized water is 1:10 to 1:15.

[0042] In step S20, alkaline protease can further hydrolyze the corn peptides and corn protein powder in the culture medium to generate peptides with smaller molecular weight and multiple biological activities, thereby achieving the effects of protecting the liver and sobering up. In addition, after hydrolysis by alkaline protease, the generated small molecule peptides are more soluble, thereby making it easier for the corn peptides to protect the liver and sober up. Flavor protease can reduce the bitter peptide taste, and trypsin can further reduce the molecular weight of the polypeptide.

[0043] In some embodiments, the inoculation amount of the alkaline protein is 1% to 2% of the mass of the corn gluten meal.

[0044] In some embodiments, the inoculation amount of flavor protease is 0.5% to 1% of the mass of the corn gluten meal.

[0045] In some embodiments, the inoculation amount of trypsin is 0.5% to 1% of the mass of the corn gluten meal.

[0046] In some embodiments, the first enzymatic hydrolysis time is 2h~3h.

[0047] In some embodiments, the second enzymatic hydrolysis time is 1.5 h to 2.5 h.

[0048] In some embodiments, the third enzymatic hydrolysis time is 1 h to 2 h.

[0049] In some embodiments, the size of the ultrafiltration membrane is 1000 Da, which can screen out corn peptides of appropriate size and make the molecular weight distribution of corn peptides more uniform.

[0050] In some embodiments, after the enzymatic hydrolysis mixture is centrifuged to obtain the supernatant, it is heated to 90°C~100°C for inactivation treatment. The heating time can be determined according to the amount of the enzymatic hydrolysis mixture and the three enzymes. It is then cooled to room temperature 25°C~30°C and filtered through an ultrafiltration membrane to obtain corn peptides.

[0051] In some embodiments, the supernatant can be injected into a storage tank, and after microfiltration, the supernatant passes through an ultrafiltration membrane with a molecular weight cutoff of 1000Da. The small molecular substances in the supernatant permeate through the inner wall of the hollow fiber membrane to become ultrafiltrate. The ultrafiltrate is collected to obtain corn peptide in the form of a solution.

[0052] In some embodiments, the centrifugal speed is 8000 rpm to 8500 rpm, and the centrifugal time is 10 min to 15 min, which is beneficial to improving the purity of corn peptides.

[0053] In some embodiments, the collected liquid corn peptides can also be concentrated and dried to obtain corn peptide powder for easy storage and use.

[0054] In some embodiments, the liquid corn peptide is concentrated and then dried, and the drying method includes spray drying. The inlet air temperature of the spray drying is 180℃~100℃, and the outlet air temperature is 80℃~100℃ to obtain powdered corn peptide.

[0055] In some embodiments, the obtained corn peptide powder is packaged, and the packaging materials include aluminum foil composite film and the like.

[0056] The corn peptide of the present invention can be used to prepare alcohol-relieving and liver-protecting food or medicine, and can play the role of alcohol-relieving and liver-protecting.

[0057] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the following specific embodiments are only used to explain the present invention, and are not used to limit the present invention.

[0058] Example 1 S10, corn gluten powder with a purity of ≥85% and deionized water are mixed in a ratio of 1:2, stirred evenly, and then Lactobacillus plantarum is added at 3% of the mass of the corn gluten powder, Lactobacillus casei is added at 3% of the mass of the corn gluten powder, and sodium selenite is added at 1% of the mass of the corn gluten powder, and the pH of the whole system is adjusted to 6.0-6.5 with an acid-base regulator, and the mixture is placed in an incubator after stirring, and cultured at 37° C. for 1 h to obtain a culture solution; S20, after the culture solution is sterilized at 90°C for 10 minutes, deionized water is added according to the mass ratio of culture solution to deionized water of 1:10, and the mixture is stirred evenly. Then, alkaline protein is added according to 1% of the mass of corn gluten powder, the pH is controlled to be 8.5-9.5, and the first enzymolysis is performed at 50°C-60°C for 2 hours. Then, flavor protease is added according to 0.5% of the mass of corn gluten powder, the pH is controlled to be 7.0-8.0, and the second enzymolysis is performed at 45°C-55°C for 1.5 hours. Finally, trypsin is added according to 0.5% of the mass of corn gluten powder, the pH is controlled to be 7.5-8.5, and the third enzymolysis is performed at 40°C-50°C for 1 hour to obtain an enzymolysis mixture; S30. Centrifuge the enzymatic hydrolysis mixture to obtain a supernatant at a speed of 8000 rpm for 15 min, then heat the supernatant to 90°C and maintain for 10 min for inactivation, inject the inactivated supernatant into a storage tank, and microfilter the supernatant through an ultrafiltration membrane with a molecular weight cutoff of 1000 Da. Small molecules in the supernatant penetrate through the inner wall of the hollow fiber membrane to become an ultrafiltrate, and collect the ultrafiltrate to obtain corn peptides.

[0059] Example 2 Example 2: The alcohol-relieving and liver-protecting corn peptide was prepared by referring to the preparation method of Example 1, except that the corn protein powder and deionized water were mixed in a ratio of 1:4.

[0060] Example 3 Example 3: The alcohol-resolving and liver-protecting corn peptide was prepared by referring to the preparation method of Example 1, except that alkaline protease was added at 2% of the mass of corn protein powder.

[0061] Example 4 Example 4 The alcohol-resolving and liver-protecting corn peptide was prepared by referring to the preparation method of Example 1, except that the added amount of Lactobacillus casei was 2% of the mass of the corn protein powder.

[0062] Example 5 Example 5 The alcohol-relieving and liver-protecting corn peptide was prepared by referring to the preparation method of Example 1, except that the added amount of sodium selenite was 2% of the mass of the corn protein powder.

[0063] Comparative Example 1 Comparative Example 1: The alcohol-relieving and liver-protecting corn peptide was prepared by referring to the preparation method of Example 1, except that Lactobacillus casei was not added.

[0064] Comparative Example 2 Comparative Example 2: The alcohol-relieving and liver-protecting corn peptide was prepared by referring to the preparation method of Example 1, except that sodium selenite, an inorganic selenium source, was not added.

[0065] Comparative Example 3 Comparative Example 3: The alcohol-relieving and liver-protecting corn peptide was prepared by referring to the preparation method of Example 1, except that step S10 was not performed. In step S20, corn protein powder and deionized water were directly mixed in a mass ratio of 1:10, and then three-step enzymatic hydrolysis was performed, and then step S30 was performed to obtain the corn peptide.

[0066] Performance Testing 1. The proportion of the corn peptides with a molecular weight of ≤1000 Da in Examples 1 to 5 and Comparative Examples 1 to 3 was determined. The results are shown in Table 1.

[0067] Table 1

[0068] It can be seen from Table 1 that the proportion of the molecular weight of the corn peptides in Examples 1 to 5 ≤ 1000Da is more than 90%, which is easy to absorb and exerts the effect of sobering up and protecting the liver. It can be seen from Comparative Examples 1 to 3 that Lactobacillus casei and the micro-fermentation of step S10 have a great influence on the molecular weight of the corn peptide.

[0069] 2. Sobering effect 90 mice were randomly divided into 9 groups, 10 mice in each group, half of which were male and half were female. The mass error of each group of mice did not exceed 10g. Each group of mice was fasted for 12h the night before the experiment, and then 56-degree Erguotou liquor was gavaged to the 9 groups of mice at a dose of 0.2ml / 10g body weight according to the pre-test intoxication amount. After 30min, 8 groups of mice were gavaged with the corn peptides of Examples 1 to 5 and Comparative Examples 1 to 3 at a dose of 0.25ml / 10g body weight, and the remaining group of mice was used as a blank control group and was gavaged with physiological saline at a dose of 0.25ml / 10g body weight. The sobering-up situation of the mice was recorded, and the drunken state and sober state were recorded with the righting reflex as a mark. The average value of each group was taken. The results are shown in Table 2.

[0070] Table 2

[0071] It can be seen from Table 2 that the corn peptide provided by the present invention has an obvious alcohol sobering effect.

[0072] 3. Liver protection experiment Alanine aminotransferase (ALT) and aspartate aminotransferase (AST) are mainly present in the cytoplasm of hepatocytes. When hepatocytes are damaged, the intracellular transaminases will enter the blood, causing an increase in ALT and AST in the blood.

[0073] Ninety mice, with an equal number of males and females, were randomly divided into 9 groups of 10 mice each, namely a blank control group, Examples 1 to 5, and Comparative Examples 1 to 3. The control group was given 0.2 ml / 10 g body weight of normal saline once a day for 8 consecutive days. The other groups were respectively given the corresponding corn peptides at 0.2 ml / 10 g body weight once a day for 8 consecutive days, and 0.15 ml / 10 g of ethanol with a purity of 56% was given once every other day 30 minutes after drug administration, for a total of 4 times. On the 8th day, blood was taken from the orbital cavity, allowed to stand at 4°C and then centrifuged. The centrifugation conditions were 3000 rpm for 8 minutes. The supernatant was taken and the contents of ALT and AST in the supernatant were tested. The results are shown in Table 3.

[0074] Table 3

[0075] As can be seen from Table 3, the corn peptide of the present invention can effectively reduce the increase in ALT and AST and has a protective effect on the liver of drunken mice.

[0076] In summary, the corn peptide of the present invention has a small molecular weight, a uniform molecular weight distribution, good absorption, can inhibit the increase in ALT and AST, and has a significant effect of relieving alcohol and promoting awakening and protecting the liver.

[0077] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. Any equivalent structure or equivalent process transformation made by using the content of the specification and drawings of the present invention, or directly or indirectly applied to other related technical fields, shall be equally included in the patent protection scope of the present invention.

Claims

1. A method for preparing corn peptide for sobering up and protecting the liver, characterized in that: The following steps are involved: The corn protein powder and deionized water are mixed, Lactobacillus plantarum, Lactobacillus casei and an inorganic selenium source are added, the pH is adjusted to 6.0-6.5, and the mixture is placed in an incubator after stirring to obtain a culture solution; After the culture solution is sterilized, deionized water is added and stirred, and then alkaline protease is added, the pH is controlled to be 8.5-9.5, and the first enzymolysis is performed at 50° C.-60° C., and then flavor protease is added, the pH is controlled to be 7.0-8.0, and the second enzymolysis is performed at 45° C.-55° C., and then trypsin is added, the pH is controlled to be 7.5-8.5, and the third enzymolysis is performed at 40° C.-50° C. to obtain an enzymolysis mixture; The enzymatic hydrolysis mixture is centrifuged to obtain a supernatant, and the supernatant is filtered through an ultrafiltration membrane to obtain the corn peptide.

2. The method for preparing the corn peptide for sobering up and protecting the liver according to claim 1, characterized in that: The purity of the corn gluten meal is greater than or equal to 85%.

3. The method for preparing the corn peptide for sobering up and protecting the liver according to claim 1, characterized in that: In the step of mixing the corn gluten powder and deionized water, the mass ratio of the corn gluten powder to the deionized water is 1:2 to 1:

4.

4. The method for preparing the corn peptide for sobering up and protecting the liver according to claim 1, characterized in that: The inoculation amount of the plant lactobacillus is 3% to 4% of the mass of the corn gluten powder; The inoculation amount of the Lactobacillus casei is 2% to 3% of the mass of the corn gluten powder; The added amount of the inorganic selenium source is 1% to 3% of the mass of the corn protein powder.

5. The method for preparing the corn peptide for sobering up and protecting the liver according to claim 1, characterized in that: The inorganic selenium source includes sodium selenite.

6. The method for preparing the corn peptide for sobering up and protecting the liver according to claim 1, characterized in that: In the step of placing the mixture in an incubator for culturing to obtain a culture solution after stirring, the culturing time is 1 h to 2 h; In the step of adding deionized water and stirring the culture solution after sterilization, the mass ratio of the culture solution to the deionized water is 1:10-1:

15.

7. The method for preparing the corn peptide for sobering up and protecting the liver according to claim 1, characterized in that: The inoculation amount of the alkaline protease is 1% to 2% of the mass of the corn gluten powder; The inoculation amount of the flavor protease is 0.5% to 1% of the mass of the corn gluten powder; The inoculation amount of the trypsin is 0.5% to 1% of the mass of the corn gluten powder.

8. The method for preparing the corn peptide for sobering up and protecting the liver according to claim 1, characterized in that: The time of the first enzymatic hydrolysis is 2h~3h; The second enzymatic hydrolysis time is 1.5h~2.5h; The time of the third enzymolysis is 1h~2h.

9. A corn peptide prepared by the method for preparing the alcohol-relieving and liver-protecting corn peptide according to any one of claims 1 to 8.

10. Use of the corn peptide according to claim 9 in preparing alcohol sobering and liver protecting food or medicine.

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