Albumin anti-inflammatory peptide composition and preparation method thereof

Abstract

The invention relates to the technical field of anti-inflammatory compositions, and particularly discloses an albumin anti-inflammatory peptide composition and a preparation method thereof. The albumin anti-inflammatory peptide composition disclosed by the invention is prepared from the following components: 9 to 12 parts of albumin anti-inflammatory peptide, 3 to 7 parts of fruit and vegetable powder, 0.002 to 0.006 part of vitamin, 2 to 4 parts of sorbitol, 1 to 3 parts of resistant dextrin, 0.002 to 0.006 part of sucralose and 0.06 to 0.14 part of a stabilizer. The fruit and vegetable powder is prepared by mixing camu powder and blueberry powder in a weight ratio of (0.3-0.9): (1-5). The albumin anti-inflammatory peptide composition prepared by the invention has good anti-inflammatory property and stability.

Description

Technical Field

[0001] The present application relates to the technical field of anti-inflammatory compositions, and in particular to an albumin anti-inflammatory peptide composition and a preparation method thereof. Background Art

[0002] With the change of lifestyle, chronic inflammatory diseases are becoming more and more common, such as cardiovascular disease, diabetes, arthritis, etc. These diseases are related to long-term low-grade inflammation. Therefore, the research and development of foods with anti-inflammatory effects are of great significance for preventing and improving these diseases.

[0003] At the same time, as consumers' pursuit of health and deliciousness increases, the demand for beverages with specific functions is also growing. Anti-inflammatory combination beverages just meet this market demand, providing consumers with a healthy and delicious beverage option.

[0004] However, the quality of food and beverages on the market is uneven, and how to select appropriate raw materials and ingredients to achieve anti-inflammatory effects is an urgent problem to be solved. Summary of the Invention

[0005] In order to solve the above technical problems, the present application provides an albumin anti-inflammatory peptide composition and a preparation method thereof.

[0006] The present application provides an albumin anti-inflammatory peptide composition, specifically comprising the following components in parts by weight: 9-12 parts of albumin anti-inflammatory peptide, 3-7 parts of fruit and vegetable powder, 0.002-0.006 parts of vitamins, 2-4 parts of sorbitol, 1-3 parts of resistant dextrin, 0.002-0.006 parts of sucralose, and 0.06-0.14 parts of stabilizer; The fruit and vegetable powder is prepared by mixing camu camu powder and blueberry powder in a weight ratio of 0.3-0.9:1-5.

[0007] The present application utilizes specific amounts of albumin anti-inflammatory peptides, fruit and vegetable powders, vitamins, sorbitol, resistant dextrin, sucralose, stabilizers and multiple effective ingredients to cooperate with each other to prepare an albumin anti-inflammatory peptide composition that can reduce an individual's inflammatory immune response and has good anti-inflammatory properties. The composition can be used in anti-inflammatory solid beverages and has good fluidity and stability.

[0008] The albumin anti-inflammatory peptide in the technical solution of the present application has a small molecular weight and is a small molecule peptide active protein with good anti-inflammatory function. It is easily absorbed by the human body and is not prone to allergic reactions. It enhances the function of the immune system, reduces inflammatory reactions, promotes the repair and regeneration of damaged tissues, and promotes spleen and stomach health, thereby improving the overall anti-inflammatory level. The albumin anti-inflammatory peptide composition prepared by the present application is added with fruit and vegetable powder plant ingredients, which is safe for food supplementation and doubles the nutrition. The prepared multi-dimensional nutritional composite composition can ensure that the beneficial ingredients in the composition are stably released in the intestine, thereby better playing the role of enhancing anti-inflammatory properties.

[0009] Furthermore, vitamins are a class of trace, low-molecular organic compounds necessary for maintaining normal physiological functions in the human body. Adding vitamins to the albumin anti-inflammatory peptide composition not only increases the nutritional value of the food but also satisfies the body's need for vitamins, helping to maintain health and prevent disease. Sorbitol and sucralose, as sweeteners, are low in calories and meet consumer demand for low-sugar, healthy foods. Sorbitol also enhances the taste of food. Resistant dextrin, a type of dietary fiber, is not digested and absorbed in the small intestine and can enter the large intestine directly, thereby promoting intestinal motility and improving the intestinal environment. This helps improve digestion, prevent constipation, and lower cholesterol.

[0010] Preferably, the albumin anti-inflammatory peptide composition specifically comprises the following components in parts by weight: 0.07-0.09 parts, 10-11 parts of albumin anti-inflammatory peptide, 4-6 parts of fruit and vegetable powder, 0.003-0.005 parts of vitamins, 2.5-3.5 parts of sorbitol, 1.5-2.5 parts of resistant dextrin, 0.003-0.005 parts of sucralose, and 0.08-0.12 parts of stabilizer.

[0011] Preferably, the albumin anti-inflammatory peptide is composed of a mixture of NKVVR active peptide and FDVFK active peptide in a weight ratio of 10-20:0.5-1.5; the amino acid sequence of the NKVVR active peptide is: asparagine-lysine-valine-valine-arginine; the amino acid sequence of the FDVFK active peptide is: phenylalanine-aspartic acid-valine-phenylalanine-lysine.

[0012] Preferably, the albumin anti-inflammatory peptide is composed of a mixture of NKVVR active peptide and FDVFK active peptide in a weight ratio of 12-18:0.7-1.2.

[0013] Preferably, the preparation method of the albumin anti-inflammatory peptide is specifically as follows: taking 1000 parts by weight of albumin oligopeptide concentrate, adding 8000-12000 parts by weight of physiological saline, adding 0.01-0.03 parts by weight of flavor protease, enzymatically hydrolyzing at 35-45°C for 3-5 hours, then boiling to inactivate the enzyme, and cooling to room temperature; then adding 0.004-0.008 parts by weight of alkaline protease, enzymatically hydrolyzing at 50-60°C for 2-4 hours, boiling to inactivate the enzyme, then cooling to room temperature, filtering, ultrafiltration, concentration, vacuum drying, screening and separation to obtain the albumin anti-inflammatory peptide.

[0014] Preferably, the fruit and vegetable powder is composed of a mixture of camu camu powder and blueberry powder in a weight ratio of 0.5-0.7:2-4.

[0015] Preferably, the stabilizer is composed of a mixture of silicon dioxide and stachyose in a weight ratio of 0.5-1.5:3-7.

[0016] Preferably, the stabilizer is composed of a mixture of silicon dioxide and stachyose in a weight ratio of 0.7-1.2:4-6.

[0017] During the experiment, the applicant used the albumin anti-inflammatory peptide composition as a solid beverage. During the production, manufacturing, and processing of the albumin anti-inflammatory peptide composition solid beverage, powder materials need to be packaged and transported. Therefore, it is necessary to add a stabilizer to the composition to weaken the van der Waals forces between the components and prevent the powdered solid beverage from agglomerating. At the same time, to prevent the anti-inflammatory properties of the composition from degrading excessively after storage for a period of time, it is necessary to rationally select the type and amount of stabilizer.

[0018] The present application selects silicon dioxide and stachyose as anti-caking agents, and controls the dosage to 0.06-0.14 parts, which can not only effectively improve the fluidity of the albumin anti-inflammatory peptide composition, but also maintain the anti-inflammatory performance of the albumin anti-inflammatory peptide composition at a higher level. Among them, silicon dioxide has a fluffy texture and excellent adsorption capacity, which can effectively adsorb and fix the anti-inflammatory ingredients in solid beverages to prevent them from being degraded or inactivated during processing and storage; stachyose is a stabilizer based on natural plant extracts, which improves the stability of the anti-inflammatory ingredients. Stachyose can also synergize with silicon dioxide to form a stable complex with the anti-inflammatory ingredients, further improving its stability.

[0019] Preferably, the vitamins are composed of a mixture of vitamin A, vitamin E and vitamin D2 in a weight ratio of 10-16:1-5:0.2-0.8.

[0020] Preferably, the albumin anti-inflammatory peptide composition is in the form of any one of tablets, capsules, solid beverages, oral liquids, granules, and granules.

[0021] In a second aspect, the present application provides a method for preparing the above-mentioned albumin anti-inflammatory peptide composition, which specifically comprises the following steps in sequence: weighing the raw materials in corresponding weight portions respectively; mixing the albumin anti-inflammatory peptide, fruit and vegetable powder, vitamins, sorbitol, resistant dextrin, and sucralose in equal and increasing amounts to obtain a mixture for use; adding a stabilizer to the mixture, and mixing evenly to obtain the albumin anti-inflammatory peptide composition.

[0022] In summary, the technical solution of this application has the following effects: The present application utilizes specific amounts of albumin anti-inflammatory peptides, fruit and vegetable powders, vitamins, sorbitol, resistant dextrin, sucralose, stabilizers and multiple effective ingredients to cooperate with each other to prepare an albumin anti-inflammatory peptide composition that can reduce an individual's inflammatory immune response and has good anti-inflammatory properties. The composition can be used in solid beverages to improve muscle loss and has good fluidity and stability.

[0023] This application screens the type and dosage of stabilizers to ensure that the albumin anti-inflammatory peptide composition has good fluidity and stability when used in solid beverages, which is conducive to the promotion and application of the albumin anti-inflammatory peptide composition in the market. DETAILED DESCRIPTION

[0024] The present application is further described in detail below in conjunction with examples, comparative examples and performance testing experiments. These examples should not be construed as limiting the scope of protection claimed in this application.

[0025] The raw materials and sources of the present application are specifically: albumin oligopeptide concentrate (10% protein content; the composition is as follows: >10kDa component accounts for 0.651%: incompletely hydrolyzed albumin macromolecular fragments; 5-10kDa component accounts for 7.034%: medium-length polypeptide chains; 3-5kDa component accounts for 9.407%: short-chain polypeptides; <3kDa component accounts for 82.91%: oligopeptides, of which 2-3kDa component accounts for 7.965%, 1-2kDa component accounts for 15.061%, 500-1000Da component accounts for 17.802%, 189-500Da component accounts for 10. The components of the raw materials (accounting for 14.632% and <189Da components accounting for 27.45%) were sourced from Shaoxing Jiayun Biotechnology Co., Ltd.; sorbitol was sourced from Huanfa (No. 6, Baisha Street, Dawang High-tech Zone, Zhaoqing, Guangdong Province); stachyose, vitamins, camu camu powder, blueberry powder, and kiwi powder were sourced from Senfer (Senfer Health and Wellness Industrial Park, Shangzhou District, Shangluo City, Shaanxi Province); sucralose was sourced from Anhui Jinhe Industrial Co., Ltd. (No. 127, East Street, Lai'an County, Anhui Province); Tremella polysaccharide was sourced from Mingfu (Shanghai) Health Technology Co., Ltd. (Room 808, Building A, 7001 Zhongchun Road, Minhang District, Shanghai); the remaining raw materials can be obtained commercially. Example

[0026] Examples 1-3 Examples 1-3 respectively provide an albumin anti-inflammatory peptide composition and a preparation method thereof.

[0027] The difference between the above embodiments is that the dosage of each component in the albumin anti-inflammatory peptide composition is different, as shown in Table 2.

[0028] (1) The preparation method of albumin anti-inflammatory peptide is as follows: Enzymatic hydrolysis: Take 1 kg of albumin oligopeptide concentrate (10% protein content, sourced from Shaoxing Jiayun Biotechnology Co., Ltd.), add 10 kg of physiological saline, adjust the pH to 6.5, add 0.02 kg of flavor protease, and enzymatically hydrolyze at 40°C for 4 h, then boil to inactivate the enzyme and cool to room temperature; then adjust the pH to 8.0, add 0.006 kg of alkaline protease, enzymatically hydrolyze at 55°C for 3 h, boil to inactivate the enzyme, and cool to room temperature.

[0029] Post-processing: The enzymatic hydrolyzate, cooled to room temperature, was centrifuged at 6000 rpm for 15 minutes to obtain the supernatant, which was filtered through a 0.45 μm filter membrane and the filtrate was collected for the next step. The filtrate was separated using 10 kDa, 5 kDa, and 3 kDa ultrafiltration membranes to collect polypeptides of different molecular weights (>10 kDa, 5-10 kDa, 3-5 kDa, and <3 kDa). The four polypeptide solutions of different molecular weights were vacuum freeze-dried and stored at -80°C.

[0030] Screening and separation: LC-MS / MS analysis was performed on peptide components with a molecular weight less than 3 kDa. A 2D structure diagram of the peptide was drawn from the peptide sequence, and then a 3D structure diagram of the peptide was drawn and set as the structure with the lowest energy (pdkgt format). The X-ray crystal structure of inducible NO synthase (iNOS, PDB I:3e6t) was downloaded from the RCSB Protein Data Bank database (PDB format). Autedocktools 1.5.6 software was used to remove water molecules, add hydrogen, and calculate charges on the receptor iNOS. All peptides were docked to the receptor protein using BR.0.8 software. Generally, the docking energy was less than 0. The smaller the value, the tighter the docking and the higher the anti-inflammatory potential. Therefore, the peptides were ranked according to the absolute value of the docking energy. The top-ranked peptides were used to predict their possible biological activity values ​​using PeptideRanker.

[0031] Inducible nitric oxide synthase (iNOS) is a nervous system enzyme closely associated with inflammatory responses. When stimulated by various inflammatory conditions, LPS or cytokines induce high levels of iNOS expression, leading to the continuous production of nitric oxide (NO), potentially causing tissue damage at the site of inflammation. Controlling iNOS is an important strategy for controlling inflammatory responses in various pathological conditions, and iNOS has become a key target for the treatment of inflammatory diseases. PRz software allows for batch simulation docking of receptors with different ligands, assessing the strength of their interactions based on docking energies, enabling virtual screening. Docking energy scores indicate the potential for binding between receptors and ligands; generally, lower scores indicate stronger binding. Peptides obtained by LC-MSIMS were simulated and scored, and docking energies of ≤-8.5 kcal mol⁻¹ were found, indicating strong binding to iNOS. Two peptides were compared with the BIQPER-UWM database. The NKVVR and FDVFK active peptides were synthesized and validated as anti-inflammatory peptides, resulting in the production of NKVVR and FDVFK active peptide powders.

[0032] (2) According to Table 1, weigh the corresponding weight portions of raw materials respectively; According to the equal-increment method, albumin anti-inflammatory peptide (composed of a mixture of NKVVR active peptide and FDVFK active peptide in a weight ratio of 15:1), fruit and vegetable powder (composed of a mixture of camu camu powder and blueberry powder in a weight ratio of 0.6:3), vitamins (composed of a mixture of vitamin A, vitamin E, and vitamin D2 in a weight ratio of 13:3:0.5), sorbitol, resistant dextrin, and sucralose are mixed in a laboratory three-dimensional motion mixer at a set speed of 30 Hz and a mixing time of 8 minutes to obtain a mixture for standby use; a stabilizer (composed of a mixture of silicon dioxide and stachyose in a weight ratio of 1:5) is added to the mixture, and the mixture is mixed in a laboratory three-dimensional motion mixer at a speed of 30 Hz and a mixing time of 10 minutes. After uniform mixing, an albumin anti-inflammatory peptide composition solid beverage is obtained; and the mixture is packaged according to a packaging amount of 5 g per bag.

[0033] Table 1 Amount of each component in the albumin anti-inflammatory peptide composition in Examples 1-3 and Comparative Examples 1-2 Examples 4-5 Examples 4-5 respectively provide an albumin anti-inflammatory peptide composition and a preparation method thereof.

[0034] The difference between the above embodiment and embodiment 2 is that the types of albumin anti-inflammatory peptides are different, as shown below.

[0035] In Example 4, the albumin anti-inflammatory peptide is composed of a mixture of NKVVR active peptide and FDVFK active peptide in a weight ratio of 10:1.5.

[0036] In Example 5, the albumin anti-inflammatory peptide is composed of a mixture of NKVVR active peptide and FDVFK active peptide in a weight ratio of 20:0.5.

[0037] The remaining process parameters in the above embodiment are the same as those in Example 2.

[0038] Examples 6-9 Examples 6-9 respectively provide an albumin anti-inflammatory peptide composition and a preparation method thereof.

[0039] The difference between the above embodiment and embodiment 2 is that the types of fruit and vegetable powder are different, as shown below.

[0040] In Example 6, the fruit and vegetable powder is composed of a mixture of camu camu powder and blueberry powder in a weight ratio of 0.3:5.

[0041] In Example 7, the fruit and vegetable powder is composed of a mixture of camu camu powder and blueberry powder in a weight ratio of 0.9:1.

[0042] In Example 8, the fruit and vegetable powder is composed of a mixture of camu camu powder and blueberry powder in a weight ratio of 0.5:4.

[0043] In Example 9, the fruit and vegetable powder is composed of a mixture of camu camu powder and blueberry powder in a weight ratio of 0.7:2.

[0044] The remaining process parameters in the above embodiment are the same as those in Example 2.

[0045] Examples 10-16 Examples 10-16 respectively provide an albumin anti-inflammatory peptide composition and a preparation method thereof.

[0046] The difference between the above embodiment and embodiment 2 is that the types of fruit and vegetable powder are different, as shown below.

[0047] In Example 10: the amount of the stabilizer used is 0.06 g.

[0048] In Example 11: the amount of stabilizer used is 0.14g.

[0049] In Example 12: the stabilizer is composed of a mixture of silicon dioxide and Tremella polysaccharide in a weight ratio of 1:5.

[0050] In Example 13, the stabilizer is composed of a mixture of microcrystalline cellulose and stachyose in a weight ratio of 1:5.

[0051] In Example 14, the stabilizer is composed of a mixture of silicon dioxide and stachyose in a weight ratio of 5:1.

[0052] In Example 15, the stabilizer is composed of a mixture of silicon dioxide and stachyose in a weight ratio of 0.5:7.

[0053] In Example 16, the stabilizer is composed of a mixture of silicon dioxide and stachyose in a weight ratio of 1.5:3.

[0054] The remaining process parameters in the above embodiment are the same as those in Example 2.

[0055] Comparative Example Comparative Example 1-2 Comparative Examples 1-2 respectively provide an albumin anti-inflammatory peptide composition and a preparation method thereof.

[0056] The difference between the comparative example and Example 2 is that the dosage of each component in the albumin anti-inflammatory peptide composition is different, as shown in Table 1.

[0057] The remaining process parameters in the above comparative example are the same as those in Example 2.

[0058] Comparative Examples 3-5 Comparative Examples 3-5 respectively provide an albumin anti-inflammatory peptide composition and a preparation method thereof.

[0059] The difference between the above comparative example and Example 2 is as follows.

[0060] In Comparative Example 3, no albumin anti-inflammatory peptide was added.

[0061] In Comparative Example 4, the fruit and vegetable powder is composed of a mixture of camu camu powder and kiwi fruit powder in a weight ratio of 0.6:3.

[0062] In Comparative Example 5: no stabilizer was added.

[0063] The remaining process parameters in the above comparative example are the same as those in Example 2.

[0064] Performance testing (1) Liquidity Detection method: The fluidity of the albumin anti-inflammatory peptide composition is detected by measuring the angle of repose. The size of the angle of repose θ is used to determine the fluidity of the albumin anti-inflammatory peptide composition as a solid beverage. When θ≤35°, the solid beverage is not suitable for packaging; when 45°≥θ>35°, the fluidity of the solid beverage is good and suitable for packaging; when 60°≥θ>45°, the fluidity of the solid beverage is poor.

[0065] (2) Anti-inflammatory properties The albumin anti-inflammatory peptide composition was dissolved in sterile water to prepare a 0.5 g / mL albumin anti-inflammatory peptide composition sample solution. Untreated cells were used as a blank control group.

[0066] Mouse macrophage RAW264.7 cell line and lipopolysaccharide, a major component of the cell wall of Gram-negative bacteria, were used as substances inducing inflammatory responses. Cells were cultured in DMEM containing 10% FBS and 1% penicillin-streptomycin at 37°C and 5% CO2.

[0067] The cells were cultured at 2.5 × 10 5 The cells were seeded in a 96-well plate at a density of cells / well. After 24 hours, the prepared cells were treated with a sample solution of the albumin anti-inflammatory peptide composition. After incubation at 37°C for 45 minutes, they were treated with 200 ng / mL of LPS to induce inflammation. After incubation at 37°C for 8 hours, the cells in the culture medium-free state were treated with TRIzolTM to lyse the cells. RNA was obtained using a given experimental method, and cDNA was produced using reverse transcriptase. Subsequently, SYBR Green and mouse primers for each inflammatory cytokine gene (TNFα, IL-6) were used to measure the cytokine expression level. The inhibition rate of cytokines (TNFα and IL-6) was calculated based on the experimental group and the blank control group. Anti-inflammatory performance: anti-inflammatory activity (i.e., cytokine inhibition rate) = cytokine expression after applying the protein anti-inflammatory peptide composition in the example or comparative example / cytokine expression in the blank control group not treated with the protein anti-inflammatory peptide composition × 100%.

[0068] (3) Stability After storing the protein anti-inflammatory peptide composition for 6 months at room temperature and 6 months at 0-4°C, the samples were tested for fluidity and anti-inflammatory properties to assess their stability. Anti-inflammatory stability = anti-inflammatory activity of the sample after storage / initial anti-inflammatory activity of the sample × 100%.

[0069] Test results: as shown in Table 2.

[0070] Table 2 Performance test results of albumin anti-inflammatory peptide compositions in Examples and Comparative Examples Combined with Table 2, by comparing the test results of the examples and comparative examples, it can be seen that: the amounts of the components in the albumin anti-inflammatory peptide compositions in Comparative Examples 1-2 are not matched, the fluidity of the prepared albumin anti-inflammatory peptide composition samples cannot meet the effect requirements of this application, and the anti-inflammatory performance is poor. In Comparative Example 3, no albumin anti-inflammatory peptide was added, and the fruit and vegetable powder in Comparative Example 4 was composed of a mixture of camu camu powder and kiwi powder in a weight ratio of 0.6:3. The anti-inflammatory performance of the prepared albumin anti-inflammatory peptide composition sample was poor. In Comparative Example 5, no stabilizer was added, and the stability of the prepared albumin anti-inflammatory peptide composition sample was poor, resulting in a long storage time, which is not conducive to market promotion and application.

[0071] In contrast, the technical solution of the present application uses specific amounts of albumin anti-inflammatory peptides, fruit and vegetable powders, vitamins, sorbitol, resistant dextrin, sucralose, and stabilizers to prepare an albumin anti-inflammatory peptide composition, which can reduce the individual's inflammatory immune response and has good anti-inflammatory properties. The composition can be used in anti-inflammatory solid beverages and has good fluidity and stability.

[0072] Although the present invention has been described in detail above using general descriptions and specific embodiments, it will be apparent to those skilled in the art that modifications and improvements may be made based on the present invention. Therefore, such modifications and improvements, which do not depart from the spirit of the present invention, are intended to be within the scope of protection claimed herein.

Claims

1. An albumin anti-inflammatory peptide composition, characterized in that: Specifically, it includes the following components in parts by weight: 9-12 parts of albumin anti-inflammatory peptide, 3-7 parts of fruit and vegetable powder, 0.002-0.006 parts of vitamins, 2-4 parts of sorbitol, 1-3 parts of resistant dextrin, 0.002-0.006 parts of sucralose, and 0.06-0.14 parts of stabilizer; The fruit and vegetable powder is prepared by mixing camu camu powder and blueberry powder in a weight ratio of 0.3-0.9:1-5.

2. The albumin anti-inflammatory peptide composition according to claim 1, characterized in that Specifically, the invention comprises the following components in parts by weight: 10-11 parts of albumin anti-inflammatory peptide, 4-6 parts of fruit and vegetable powder, 0.003-0.005 parts of vitamins, 2.5-3.5 parts of sorbitol, 1.5-2.5 parts of resistant dextrin, 0.003-0.005 parts of sucralose, and 0.08-0.12 parts of stabilizer.

3. The albumin anti-inflammatory peptide composition according to claim 1, characterized in that The albumin anti-inflammatory peptide is composed of a weight ratio of 10-20: 0.5-1.5 of NKVVR active peptide and FDVFK active peptide are mixed; the amino acid sequence of the NKVVR active peptide is asparagine-lysine-valine-valine-arginine; the amino acid sequence of the FDVFK active peptide is phenylalanine-aspartic acid-valine-phenylalanine-lysine.

4. The albumin anti-inflammatory peptide composition according to claim 3, characterized in that The albumin anti-inflammatory peptide is composed of a weight ratio of 12-18: It is composed of a mixture of 0.7-1.2 NKVVR active peptide and FDVFK active peptide.

5. The albumin anti-inflammatory peptide composition according to claim 3, characterized in that The preparation method of the albumin anti-inflammatory peptide is specifically as follows: taking 1000 parts by weight of albumin oligopeptide concentrate, adding 8000-12000 parts by weight of physiological saline, adding 0.01-0.03 parts by weight of flavor protease, enzymatically hydrolyzing at 35-45° C. for 3-5 hours, then boiling to inactivate the enzyme, and cooling to room temperature; Then, 0.004-0.008 parts by weight of alkaline protease is added, and enzymatic hydrolysis is carried out at 50-60° C. for 2-4 hours. The enzyme activity is inactivated by boiling, and then the mixture is cooled to room temperature, filtered, ultrafiltered, concentrated, vacuum dried, and screened to separate the albumin anti-inflammatory peptide.

6. The albumin anti-inflammatory peptide composition according to claim 1, characterized in that The fruit and vegetable powder is prepared by mixing camu camu powder and blueberry powder in a weight ratio of 0.5-0.7:2-4.

7. The albumin anti-inflammatory peptide composition according to claim 1, characterized in that The stabilizer is composed of a mixture of silicon dioxide and stachyose in a weight ratio of 0.5-1.5:3-7.

8. The albumin anti-inflammatory peptide composition according to claim 1, characterized in that The vitamins are composed of a mixture of vitamin A, vitamin E and vitamin D2 in a weight ratio of 10-16:1-5:0.2-0.

8.

9. The albumin anti-inflammatory peptide composition according to claim 1, characterized in that The albumin anti-inflammatory peptide composition is in the form of any one of tablets, capsules, solid beverages, oral liquids, granules, and granules.

10. The method for preparing the albumin anti-inflammatory peptide composition according to any one of claims 1 to 8, characterized in that: Specifically, the method includes the following steps: weighing raw materials in corresponding weight portions respectively; mixing albumin anti-inflammatory peptide, fruit and vegetable powder, vitamins, sorbitol, resistant dextrin, and sucralose in equal and increasing amounts to obtain a mixture for standby use; adding a stabilizer to the mixture, and mixing the mixture evenly to obtain an albumin anti-inflammatory peptide composition.

Images