Preparation method of collagen yeast peptide

Through staged oxygen control and synergistic fermentation of composite bacterial strains, combined with nano zinc oxide coated ultrafiltration membrane and prebiotic antioxidants, the problems of limited activity and short shelf life in the production of existing collagen fermentation acid peptides are solved, and high absorption rate and multiple whitening effects are achieved, extending shelf life.

CN120504734AActive Publication Date: 2025-08-19HUNAN SHANGDAO BIOTECHNOLOGY CO LTD
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Patent Information

Application Number
CN202510617586.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-05-14
Publication Date
2025-08-19
Estimated Expiration
2045-05-14

AI Technical Summary

Technical Problem

The existing collagen fermentation peptide production methods have insufficient strain synergy, improper control of dissolved oxygen, and microbial residues, resulting in limited product activity, discrete molecular weight distribution, short shelf life and limited whitening effect.

Method used

A phased oxygen control and synergistic fermentation method is adopted, combined with nano zinc oxide coated with ultrafiltration membrane, 300-1500 Da small molecule peptide is prepared, prebiotics and antioxidants are added, and multiple functions are achieved through intestinal-skin axis regulation.

Benefits of technology

It significantly improves the transdermal absorption rate and whitening effect of small molecule peptides, extends shelf life, increases Bifidobacterium abundance, reduces the erythema index, and has good market prospects.

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Abstract

The invention provides a preparation method of collagen yeast peptide, and belongs to the technical field of collagen biology. The preparation method comprises the following steps: adding collagen into water, uniformly stirring, then adding a nutrition enhancer accounting for 8-12wt% of the mixed system, and adjusting the pH value to 5.8-6.2 to obtain a fermentation substrate; and inoculating lactobacillus rhamnosus and lactobacillus plantarum into the fermentation substrate, controlling the dissolved oxygen to be 20-30% in the first 24 hours, reducing the dissolved oxygen to be 5-10% in the later 48 hours, and filtering and drying the fermented product to obtain the collagen fermented peptide. Through synergistic fermentation of composite strains, the product is rich in 300-1500Da bioactive peptide, Pro-Hyp-Gly and gamma-aminobutyric acid and has the functions of inhibiting tyrosinase, resisting oxidation, whitening and regulating intestinal flora, the melanin reduction rate reaches 22% in clinical 8 weeks, and the shelf life is prolonged to 18 months.
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