Oyster peptide for improving male function and preparation method thereof

Abstract

The invention belongs to the technical field of biological peptide processing, and particularly discloses oyster peptide for improving male functions and a preparation method of the oyster peptide. The preparation method comprises the following steps: S1, mixing fresh oyster meat with an algae substance, adding deionized water, grinding, adjusting the pH value to 6.5-7.0, and carrying out ultrasonic treatment to obtain a homogenate; s2, adding compound protease into the homogenate obtained in the step S1, and performing enzymolysis to obtain enzymatic hydrolysate; s3, adding an organic matter into the enzymatic hydrolysate obtained in S2, and heating for reaction to obtain a reaction solution; s4, adjusting the pH value of the reactant obtained in S3 to 5.5-6.5, adding lactic acid bacteria, and fermenting to obtain fermentation liquor; and S5, performing inactivation and ultrafiltration on the fermentation liquor obtained in the step S4 to obtain the oyster peptide. The invention discloses an oyster peptide capable of improving male functions and a preparation method thereof. The oyster peptide obtained by adopting the preparation method is high in yield, free of fishy smell and capable of remarkably enhancing male function activity.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of biological peptide processing, and particularly relates to a male function improving oyster peptide and a preparation method thereof. BACKGROUND

[0002] Male dysfunction, such as decreased libido and abnormal erectile function, is a common health problem affecting the quality of life of adult men. Its causes are complex and closely related to age, mental stress, endocrine disorders and oxidative stress damage. At present, although there are chemical synthetic drugs in clinical practice, they are often accompanied by side effects such as headache, facial flushing and muscle pain, and cannot fundamentally regulate the body function. Therefore, the development of functional foods or health products derived from natural food materials, which are mild in action, can fundamentally regulate the body function from multiple targets and are safe, has become a research hotspot.

[0003] Oysters, as a traditional medicinal and edible marine product, are rich in high-quality protein, zinc, taurine and other nutrients, and have been recorded in traditional Chinese medicine theory as being able to strengthen the yang and consolidate the essence, and improve male function. Modern research has shown that the degradation of oyster protein into small molecular peptides through biological enzymatic technology can significantly improve its absorption rate and biological activity, and exhibit better functional properties than intact proteins. Therefore, oyster peptides are considered to be one of the ideal raw materials for developing products to improve male function.

[0004] However, the existing oyster peptide preparation technology still has many limitations, which restricts the full play of its efficacy and the commercial application of the product. First, the oyster peptides obtained by traditional single enzymatic process often have low yield, wide molecular weight distribution and other problems, resulting in low content of target active peptides. Second, small molecular peptides and free amino acids with bitter and fishy smell are easily produced during the enzymatic process, which seriously affects the taste and consumer acceptance of the product, and usually requires subsequent complex debittering and deodorizing processes, increasing the production cost and possibly causing loss of active ingredients. SUMMARY

[0005] The application aims to provide an oyster peptide for improving male function and a preparation method thereof. The oyster peptide obtained by the preparation method has high yield and no fishy smell, and can significantly enhance the male function activity.

[0006] To solve the above technical problems, the technical scheme adopted by the application is as follows: A preparation method of an oyster peptide for improving male function, comprising the following steps: S1, mixing fresh oyster meat with algal material, adding deionized water for grinding, adjusting the pH to 6.5-7.0, and ultrasonic treatment to obtain a homogenate; S2, adding a complex protease to the homogenate obtained in S1 for enzymatic hydrolysis to obtain an enzymatic hydrolysate; S3. Add organic matter to the enzymatic hydrolysate obtained in S2, heat the mixture to react, and obtain the reaction solution; S4. Adjust the pH to 5.5-6.5 in the reactants obtained in S3, add lactic acid bacteria, and ferment to obtain fermentation broth; S5. The fermentation broth obtained in S4 is inactivated and then passed through 10kDa and 3kDa ultrafiltration membranes in sequence to obtain oyster peptides.

[0007] Preferably, in S1, the algae is selected from one or more of Spirulina, Chlorella, Dunaliella salina, or Schizochytrium.

[0008] Preferably, in S1, the ultrasonic treatment power is 500~800W, the temperature is 25~50℃, and the time is 10~15min.

[0009] Preferably, in S2, the complex protease is composed of neutral protease and papain in a mass ratio of (1~3):(2~3).

[0010] Preferably, in S2, the amount of the compound protease added is 0.1% to 2.0% of the total weight of the homogenate; the enzymatic hydrolysis temperature is 30 to 35°C, and the time is 2 to 4 hours.

[0011] Preferably, in S3, the organic compound is selected from one or more of glucose, lactose, isomaltooligosaccharide, tea polyphenols, epigallocatechin gallate, grape seed extract, and conjugated linoleic acid.

[0012] Preferably, in S3, the heating reaction temperature is 50~80℃, the time is 0.5~4h, and the pH is 6.0~8.5.

[0013] Preferably, in S4, the fermentation temperature is 35~42℃ and the time is 24~48h.

[0014] The present invention also provides an oyster peptide prepared by the method described above.

[0015] The present invention also provides the use of the oyster peptide as described in the preparation of health products for improving male function.

[0016] The present invention also provides a health product for improving male function, comprising the oyster peptide.

[0017] Compared with the prior art, the present invention has the following advantages and technical effects: This invention discloses an oyster peptide for improving male function and its preparation method. Through a combination of enzymatic hydrolysis, organic matter modification and lactic acid bacteria fermentation, oyster peptides with high peptide yield, low bitterness and fishy taste and significantly enhanced activity for improving male function were obtained. Animal experiments have confirmed that the obtained oyster peptides can significantly increase serum testosterone levels and effectively enhance the body's antioxidant capacity, thus synergistically improving male function through a dual pathway of endocrine regulation and oxidative stress protection.

[0018] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0019] Figure 1 The following are statistical charts showing the yield of oyster peptides in each group of Examples 1-3 and Comparative Examples 1-4; Figure 2 Statistical graphs of testosterone levels in each group; Figure 3 Statistical graphs of luteinizing hormone and follicle-stimulating hormone levels in each group; Figure 4 Statistical graph of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) levels; Figure 5 Statistical chart of malondialdehyde (MDA) levels for each group. Detailed Implementation

[0020] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0021] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0022] Source of experimental materials: In this invention, unless otherwise specified, all other test materials and instruments are conventional test materials in the field and can be purchased through commercial channels.

[0023] Example 1 S1. Mix 100g of washed oyster meat with 10g of spirulina, add 200mL of deionized water and grind, adjust the pH to 6.8, and perform ultrasonic treatment at a power of 500W, a temperature of 35℃ and a time of 10min to obtain a homogenate. S2. Add a complex protease to the homogenate obtained in S1, the amount of which is 1.0% of the total weight of the homogenate. Enzymatically hydrolyze at 33℃ for 3 hours to obtain the enzymatic hydrolysate. The complex protease is composed of neutral protease and papain in a mass ratio of 1:2.

[0024] S3. Add 5g of conjugated linoleic acid to the enzymatic hydrolysate obtained in S2, adjust the pH to 7.0, and heat at 70℃ for 2 hours to obtain the reaction solution. S4. Cool the reaction solution obtained in S3 to 37°C, adjust the pH to 5.8, and inoculate with lactic acid bacteria (inoculum size 1×). The reaction solution was fermented at 37°C for 24 hours to obtain the fermentation broth. S5. The fermentation broth obtained in S4 was heated at 95℃ for 25 min to inactivate it. After cooling, it was passed through 10 kDa and 3 kDa ultrafiltration membranes in sequence. The component that passed through the 3 kDa ultrafiltration membrane was collected and freeze-dried at -80℃ for 24 h to obtain oyster peptide powder.

[0025] Example 2 S1. Mix 100g of washed oyster meat with 5g of Chlorella and 5g of Dunaliella salina, add 200mL of deionized water and grind, adjust the pH to 7.0, and perform ultrasonic treatment at 600W power, 50℃ temperature and 12min to obtain a homogenate. S2. Add a complex protease to the homogenate obtained in S1, the amount of which is 1.0% of the total weight of the homogenate. Enzymatically hydrolyze at 33℃ for 3 hours to obtain the enzymatic hydrolysate. The complex protease is composed of neutral protease and papain in a mass ratio of 2:2.5.

[0026] S3. Add 3g of lactose and 2g of tea polyphenols to the enzymatic hydrolysate obtained in S2, adjust the pH to 7.0, and heat at 65℃ for 2 hours to obtain the reaction solution. S4. Cool the reaction solution obtained in S3 to 37°C, adjust the pH to 5.8, and inoculate with lactic acid bacteria (inoculum size 1×). The reaction solution was fermented at 37°C for 24 hours to obtain the fermentation broth. S5. The fermentation broth obtained in S4 was heated at 85℃ for 25 min to inactivate it. After cooling, it was passed through 10 kDa and 3 kDa ultrafiltration membranes in sequence. The component that passed through the 3 kDa ultrafiltration membrane was collected and freeze-dried at -80℃ for 24 h to obtain oyster peptide powder.

[0027] Example 3 S1. Mix 100g of washed oyster meat with 15g of Schizochytrium, add 200mL of deionized water and grind, adjust the pH to 6.5, and perform ultrasonic treatment at 600W power, 40℃ temperature and 15min time to obtain a homogenate. S2. Add a complex protease to the homogenate obtained in S1 at a ratio of 2.0% of the total weight of the homogenate. Enzymatically hydrolyze the homogenate at 35°C for 4 hours to obtain the hydrolysate. The complex protease is a mixture of neutral protease and papain in a mass ratio of 1:2.5.

[0028] S3. Add 4g of isomaltooligosaccharide to the enzymatic hydrolysate obtained in S2, adjust the pH to 7.0, and heat at 80℃ for 4 hours to obtain the reaction solution. S4. Cool the reaction solution obtained in S3 to 37°C, adjust the pH to 5.8, and inoculate with lactic acid bacteria (inoculum size 1×). The reaction solution was fermented at 37°C for 24 hours to obtain the fermentation broth. S5. The fermentation broth obtained in S4 was heated at 85℃ for 25 min to inactivate it. After cooling, it was passed through 10 kDa and 3 kDa ultrafiltration membranes in sequence. The component that passed through the 3 kDa ultrafiltration membrane was collected and freeze-dried at -80℃ for 24 h to obtain oyster peptide powder.

[0029] Comparative Example 1 S1. Add 100g of washed oyster meat to 200mL of deionized water and grind. Adjust the pH to 6.8 and perform ultrasonic treatment at 500W power, 35℃ temperature and 10min time to obtain a homogenate. S2. Add a complex protease to the homogenate obtained in S1, the amount of which is 1.0% of the total weight of the homogenate. Enzymatically hydrolyze at 33℃ for 3 hours to obtain the enzymatic hydrolysate. The complex protease is composed of neutral protease and papain in a mass ratio of 1:2.

[0030] S3. Add 5g of conjugated linoleic acid to the enzymatic hydrolysate obtained in S2, adjust the pH to 7.0, and heat at 70℃ for 2 hours to obtain the reaction solution. S4. Cool the reaction solution obtained in S3 to 37°C, adjust the pH to 5.8, and inoculate with lactic acid bacteria (inoculum size 1×). The reaction solution was fermented at 37°C for 24 hours to obtain the fermentation broth. S5. The fermentation broth obtained in S4 was heated at 95℃ for 25 min to inactivate it. After cooling, it was passed through 10 kDa and 3 kDa ultrafiltration membranes in sequence. The component that passed through the 3 kDa ultrafiltration membrane was collected and freeze-dried at -80℃ for 24 h to obtain oyster peptide powder.

[0031] Comparative Example 2 S1. Mix 100g of washed oyster meat with 10g of spirulina, add 200mL of deionized water and grind, adjust the pH to 6.8, and perform ultrasonic treatment at a power of 500W, a temperature of 35℃ and a time of 10min to obtain a homogenate. S2. Add 5g of conjugated linoleic acid to the homogenate obtained in S1, adjust the pH to 7.0, and heat at 70℃ for 2 hours to obtain the reaction solution. S3. Cool the reaction solution obtained in S2 to 37°C, adjust the pH to 5.8, and inoculate with lactic acid bacteria (inoculum size 1×). The reaction solution was fermented at 37°C for 24 hours to obtain the fermentation broth. S4. The fermentation broth obtained in S3 was heated at 95℃ for 25 min to inactivate it. After cooling, it was passed through 10 kDa and 3 kDa ultrafiltration membranes in sequence. The component that passed through the 3 kDa ultrafiltration membrane was collected and freeze-dried at -80℃ for 24 h to obtain oyster peptide powder.

[0032] Comparative Example 3 S1. Mix 100g of washed oyster meat with 10g of spirulina, add 200mL of deionized water and grind, adjust the pH to 6.8, and perform ultrasonic treatment at a power of 500W, a temperature of 35℃ and a time of 10min to obtain a homogenate. S2. Add a complex protease to the homogenate obtained in S1, the amount of which is 1.0% of the total weight of the homogenate. Enzymatically hydrolyze at 33℃ for 3 hours to obtain the enzymatic hydrolysate. The complex protease is composed of neutral protease and papain in a mass ratio of 1:2.

[0033] S3. Cool the enzymatic hydrolysate obtained in S2 to 37°C, adjust the pH to 5.8, and inoculate with lactic acid bacteria (inoculum size 1×). The reaction solution was fermented at 37°C for 24 hours to obtain the fermentation broth. S4. The fermentation broth obtained in S3 was heated at 95℃ for 25 min to inactivate it. After cooling, it was passed through 10 kDa and 3 kDa ultrafiltration membranes in sequence. The component that passed through the 3 kDa ultrafiltration membrane was collected and freeze-dried at -80℃ for 24 h to obtain oyster peptide powder.

[0034] Comparative Example 4 S1. Mix 100g of washed oyster meat with 10g of spirulina, add 200mL of deionized water and grind, adjust the pH to 6.8, and perform ultrasonic treatment at a power of 500W, a temperature of 35℃ and a time of 10min to obtain a homogenate. S2. Add a complex protease to the homogenate obtained in S1, the amount of which is 1.0% of the total weight of the homogenate. Enzymatically hydrolyze at 33℃ for 3 hours to obtain the enzymatic hydrolysate. The complex protease is composed of neutral protease and papain in a mass ratio of 1:2.

[0035] S3. Add 5g of conjugated linoleic acid to the enzymatic hydrolysate obtained in S2, adjust the pH to 7.0, and heat at 70℃ for 2 hours to obtain the reaction solution. S4. The reaction solution obtained in S3 was heated at 95℃ for 25 min to inactivate it. After cooling, it was passed through 10 kDa and 3 kDa ultrafiltration membranes in sequence. The component that passed through the 3 kDa ultrafiltration membrane was collected and freeze-dried at -80℃ for 24 h to obtain oyster peptide powder.

[0036] The effectiveness of the above embodiments and comparative examples was verified.

[0037] 1. The yield of oyster peptides in each group was determined, and the results are as follows: Figure 1 As shown.

[0038] Depend on Figure 1 It can be seen that the yield of oyster peptides in Examples 1-3 is significantly higher than that in Comparative Examples 1-4, indicating that the preparation method of oyster peptides of the present invention can significantly improve the yield of oyster peptides.

[0039] 2. The oyster peptide powders prepared in Examples 1-3 and Comparative Examples 1-4 above were subjected to sensory flavor evaluation by a panel of 10 trained evaluators. The results are shown in Table 1.

[0040] Table 1 Sensory evaluation results of oyster peptides in each group

[0041] As shown in Table 1, the example group effectively suppressed the generation of unpleasant flavors, while forming a harmonious, rich and distinctive flavor.

[0042] 3. Animal experiments, the specific experimental protocol is as follows: The experimental animals were male SD rats, SPF grade, weighing 180-220g, 8 weeks old, sexually mature, and acclimatized for one week before the experiment.

[0043] Fifty healthy male rats were randomly divided into five groups of 10 each, according to their body weight.

[0044] Model control group (Group A): administered an equal volume of physiological saline by gavage.

[0045] Positive control group (Group B): Sildenafil citrate administered by gavage at a dose of 5 mg / L. weight.

[0046] Example 1 Group (Group C): Oyster peptide solution from Example 1 was administered by gavage at a dose of 0.5 g / L. weight.

[0047] Comparative Example 1 (Group D): Oyster peptide solution from Comparative Example 1 was administered by gavage at a dose of 0.5 g / L. weight.

[0048] Comparative Example 2 (Group E): Oyster peptide solution from Comparative Example 2 was administered by gavage at a dose of 0.5 g / L. weight.

[0049] Comparative Example 3 (Group F): Oyster peptide solution from Comparative Example 3 was administered via gavage at a dose of 0.5 g / L. weight.

[0050] Comparative Example 4 (Group G): Oyster peptide solution (Comparative Example 4) was administered by gavage at a dose of 0.5 g / L. weight.

[0051] Administer once daily via gavage for 30 consecutive days. Blood is collected via the abdominal aorta. After the blood has been allowed to stand for 2 hours, it is centrifuged at 3000 rpm for 15 minutes. The supernatant serum is carefully aspirated, aliquoted into EP tubes, and stored at -80°C.

[0052] The levels of sex hormones such as testosterone, luteinizing hormone, and follicle-stimulating hormone were detected using the enzyme-linked immunosorbent assay (ELISA) method, strictly following the kit instructions. The results are as follows: Figure 2 As shown.

[0053] Depend on Figures 2-3 It was found that the serum testosterone level in Example 1 group (Group C) was significantly higher than that in the model control group (Group A), all comparative groups (DG group), and the positive drug sildenafil group (Group B). Simultaneously, Example 1 group also showed a positive regulatory effect on LH and FSH. This indicates that the oyster peptide provided by this invention can effectively act on the hypothalamus-pituitary-gonadal axis, promoting the synthesis and secretion of endogenous testosterone.

[0054] Antioxidant indicators such as superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) were detected using a biochemical reagent kit. The results are as follows: Figures 4-5 .

[0055] Depend on Figure 4 It can be seen that the SOD activity in the testicular tissue of the Example 1 group (Group C) was the highest, which significantly enhanced the body's primary antioxidant defense capacity; the GSH-Px activity in the Example 1 group (Group C) was the highest, which enhanced the cells' secondary defense capacity to clear peroxides.

[0056] Depend on Figure 5 It can be seen that the content of lipid peroxidation product MDA in Group 1 (Group C) was reduced to the lowest level, indicating that the tissue suffered the least oxidative damage.

[0057] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing oyster peptides to improve male function, characterized in that, Includes the following steps: S1. Mix fresh oyster meat with algae, add deionized water and grind, adjust pH to 6.5~7.0, and sonicate to obtain a homogenate. S2. Add the complex protease to the homogenate obtained in S1 and hydrolyze it to obtain the hydrolysate. S3. Add organic matter to the enzymatic hydrolysate obtained in S2, heat the mixture to react, and obtain the reaction solution; S4. Adjust the pH to 5.5-6.5 in the reactants obtained in S3, add lactic acid bacteria, and ferment to obtain fermentation broth; S5. The fermentation broth obtained in S4 is inactivated and then passed through 10kDa and 3kDa ultrafiltration membranes in sequence to obtain oyster peptides.

2. The preparation method according to claim 1, characterized in that, In S1, the ultrasonic treatment power is 500~800W, the temperature is 25~50℃, and the time is 10~15min.

3. The preparation method according to claim 1, characterized in that, In S2, the complex protease is composed of neutral protease and papain in a mass ratio of (1~3):(2~3).

4. The preparation method according to claim 1, characterized in that, In S2, the amount of the complex protease added is 0.1% to 2.0% of the total weight of the homogenate; the enzymatic hydrolysis temperature is 30 to 35°C, and the time is 2 to 4 hours.

5. The preparation method according to claim 1, characterized in that, In S3, the organic compound is selected from one or more of glucose, lactose, isomaltooligosaccharide, tea polyphenols, epigallocatechin gallate, grape seed extract, and conjugated linoleic acid.

6. The preparation method according to claim 1, characterized in that, In S3, the heating reaction temperature is 50~80℃, the time is 0.5~4h, and the pH is 6.0~8.

5.

7. The preparation method according to claim 1, characterized in that, In S4, the fermentation temperature is 35~42℃ and the time is 24~48h.

8. Oyster peptides prepared by any one of claims 1 to 7.

9. The use of the oyster peptide as described in claim 8 in the preparation of health products for improving male function.

10. A health product for improving male sexual function, characterized in that, Includes the oyster peptide described in claim 8.

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