Oyster peptide compound for promoting postoperative recovery, protecting liver and dispelling effects of alcohol and preparation method of oyster peptide compound
By esterifying and modifying oyster peptides and combining them with components such as dihydromyricetin, a complex with stability and release control is formed, which solves the problems of in vivo stability and bioavailability of oyster peptides, and achieves lasting therapeutic effects for postoperative recovery and liver protection and hangover relief.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- FUJIAN DAZHONG HEALTH BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-02-06
- Publication Date
- 2026-05-05
AI Technical Summary
In existing technologies, oyster peptides have poor in vivo stability, low bioavailability, and unstable release control, resulting in poor application effects in the fields of postoperative recovery and liver protection.
By modifying oyster peptides through esterification and combining them with small organic molecules such as dihydromyricetin, a complex with synergistic effects is formed, which improves the stability and bioavailability of oyster peptides and controls their release rate.
It significantly improves the stability and bioavailability of oyster peptides, achieving lasting efficacy in postoperative recovery and liver protection and hangover relief, and enhances their absorption and effects in the body.
Smart Images
Figure CN121970904A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the preparation and application of bioactive substances, specifically to an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers, and its preparation method. Background Technology
[0002] Oyster peptides, as a naturally sourced bioactive substance, are rich in amino acids, trace elements, and polypeptides, and possess various physiological functions such as liver protection and hangover relief, anti-oxidation, immune regulation, and promotion of cell regeneration. In recent years, oyster peptides have been widely used in health foods, functional beverages, and nutritional supplements, showing promising application prospects, particularly in areas such as liver protection, postoperative recovery, and hangover relief.
[0003] Despite the significant effects of the bioactive components of oyster peptides, their application still faces several challenges under current technologies. First, oyster peptides exhibit poor stability in vivo, easily degrading under digestive enzymes and resulting in the loss of their active ingredients. Second, their bioavailability is low, with limited absorption efficiency, often failing to deliver the intended therapeutic effect. Finally, the release control of oyster peptides remains unresolved, with unstable release time and rate, potentially leading to fluctuations and poor sustainability of therapeutic efficacy.
[0004] To address these issues, existing research has proposed using chemical modification methods to improve the stability and bioactivity of oyster peptides. Esterification and cross-linking reactions are used to modify oyster peptides, aiming to enhance their stability in vivo, improve their bioavailability, and prolong their duration of action. However, currently, there are no oyster peptide complexes specifically designed for applications such as postoperative recovery, liver protection, and hangover relief, and their optimization effects remain somewhat limited.
[0005] Therefore, there is an urgent need to develop an innovative oyster peptide complex and combine it with other functional components through modification to enhance its bioactivity, stability, release control, and bioavailability, especially in the fields of postoperative recovery and liver protection. Summary of the Invention
[0006] To overcome the shortcomings of existing oyster peptides in terms of stability, bioavailability, and controlled release, this invention aims to provide an oyster peptide complex that promotes postoperative recovery and provides hepatoprotection and hangover relief, along with its preparation method. This complex involves chemically modifying oyster peptides, employing esterification to improve their stability and bioactivity, and combining them with small organic molecules such as dihydromyricetin, which are not currently used in this field, to form a synergistic complex. The complex of this invention exhibits significant postoperative recovery, hepatoprotection, and hangover relief functions, and through innovative modification methods, improves the stability, bioavailability, and controlled release capability of oyster peptides, providing sustained therapeutic effects. The oyster peptide complex of this invention demonstrates excellent effects in promoting postoperative recovery and providing hepatoprotection and hangover relief, with significantly improved bioavailability and stability.
[0007] The objective of this invention can be achieved through the following technical solutions:
[0008] An oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers, the complex comprising the following raw materials in parts by weight: 60-80 parts modified oyster peptide; 10-20 parts dihydromyricetin; 1-5 parts antioxidant; 0.5-1 part crosslinking agent; 1-3 parts binder; and 0.1-0.5 parts pH adjuster; wherein the oyster peptide is a chemically modified oyster peptide, the specific chemical modification method including: reacting the oyster peptide with fatty acids, and performing an esterification reaction at a temperature of 60-80℃ for 6-12 hours to obtain esterified oyster peptide with high stability; the dihydromyricetin is an organic small molecule not used in this field, and the complex has the functions of promoting postoperative recovery, protecting the liver and relieving hangovers.
[0009] Optionally, the modified oyster peptide comprises the following raw materials in parts by weight: 60-80 parts oyster peptide; 5-10 parts fatty acid; 0.5-1 part glutaraldehyde; and 10-15 parts dichloromethane.
[0010] Optionally, the preparation method of modified oyster peptides includes the following steps:
[0011] (1) Dissolve oyster peptides in an appropriate amount of deionized water to obtain a homogeneous solution;
[0012] (2) Add fatty acids and glutaraldehyde to the homogeneous solution and stir until homogeneous;
[0013] (3) Add dichloromethane to the solution to carry out the esterification reaction;
[0014] (4) After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain modified oyster peptides;
[0015] (5) The modified oyster peptide was freeze-dried to obtain the final modified oyster peptide product.
[0016] Optionally, the reaction conditions in step (3) are a temperature of 60-80°C and a reaction time of 6-12 hours.
[0017] Optionally, the drying conditions in step (5) are a temperature of 40 to 60°C and a drying time of 12 to 24 hours, using a vacuum drying device.
[0018] Optionally, the antioxidant is vitamin E; the crosslinking agent is glutaraldehyde; the binder is glycerol; and the pH adjuster is sodium citrate.
[0019] Optionally, a method for preparing an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers includes the following steps:
[0020] S1, the modified oyster peptide is mixed with dihydromyricetin, vitamin E, glycerin and sodium citrate, and stirred evenly to obtain a complex;
[0021] S2, the complex is dried to obtain an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers.
[0022] Optionally, the mixing conditions in step S1 are a stirring speed of 200–500 rpm and a mixing time of 30–60 minutes.
[0023] Optionally, the drying conditions in step S2 are a temperature of 40–60°C and a drying time of 12–24 hours, using a vacuum drying device.
[0024] The beneficial effects of this invention are:
[0025] This invention significantly improves the stability of oyster peptides by employing fatty acid esterification modification, preventing their rapid degradation in vivo. Simultaneously, the modified oyster peptides exhibit higher bioavailability, enabling more effective absorption and efficacy. The synergistic effect of components such as dihydromyricetin in the complex with the oyster peptides further enhances the effects of liver protection, alcohol detoxification, and postoperative recovery. Furthermore, by controlling the release rate of the modified oyster peptides, the therapeutic effect is sustained and stable. Attached Figure Description
[0026] The invention will now be further described with reference to the accompanying drawings.
[0027] Figure 1 Flowchart for the preparation of modified oyster peptides;
[0028] Figure 2 This is a comparison chart of test results for samples with different ratios. Detailed Implementation
[0029] The present invention will be further described below with reference to specific embodiments. However, the present invention is not limited to the following embodiments. Equivalent adjustments made without departing from the spirit and essence of the present invention should also be considered to fall within the protection scope of the present invention.
[0030] Example 1
[0031] The purpose of this embodiment is to prepare an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers by using the upper limit of the raw material ratio, and to verify its effect.
[0032] Raw material ratio: 80 parts modified oyster peptide; 20 parts dihydromyricetin; 5 parts antioxidant; 1 part crosslinking agent; 3 parts binder; 0.5 parts pH adjuster;
[0033] Preparation process:
[0034] S1. Dissolve oyster peptides in an appropriate amount of deionized water and stir until homogeneous to obtain a uniform solution.
[0035] S2, add fatty acids and cross-linking agent glutaraldehyde to the above solution and stir until homogeneous;
[0036] S3, add dichloromethane, and carry out esterification reaction at 60~80℃ for 8 hours;
[0037] S4. After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain modified oyster peptides.
[0038] S5, the modified oyster peptides are freeze-dried to obtain the final modified oyster peptide product.
[0039] S6. Mix modified oyster peptide, dihydromyricetin, vitamin E, glycerin, and sodium citrate, and stir until homogeneous to obtain a complex.
[0040] S7, the complex is dried at 50°C for 20 hours using a vacuum drying device; the preparation of the modified oyster peptide is as follows: Figure 1 As shown.
[0041] Example 2
[0042] The purpose of this embodiment is to prepare an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers by using an intermediate raw material ratio, and to verify its effect.
[0043] Raw material ratio: 70 parts modified oyster peptide; 15 parts dihydromyricetin; 3 parts antioxidant; 0.8 parts crosslinking agent; 2 parts binder; 0.3 parts pH adjuster;
[0044] Preparation process:
[0045] S1. Dissolve oyster peptides in an appropriate amount of deionized water and stir until homogeneous to obtain a uniform solution.
[0046] S2, add fatty acids and cross-linking agent glutaraldehyde to the above solution and stir until homogeneous;
[0047] S3, add dichloromethane, and carry out esterification reaction at 70°C for 6 hours;
[0048] S4. After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain modified oyster peptides.
[0049] S5, the modified oyster peptides are freeze-dried to obtain the final modified oyster peptide product.
[0050] S6. Modified oyster peptide, dihydromyricetin, vitamin E, glycerol, and sodium citrate are mixed in the above proportions and stirred evenly to obtain a complex.
[0051] S7. The composite is dried under the following conditions: temperature 45°C, drying time 16 hours, using a vacuum drying device.
[0052] Example 3
[0053] The purpose of this embodiment is to prepare an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers by using raw material ratios with lower limits, and to verify its effects.
[0054] Raw material ratio: 60 parts modified oyster peptide; 10 parts dihydromyricetin; 1 part antioxidant; 0.5 parts crosslinking agent; 1 part binder; 0.1 parts pH adjuster;
[0055] Preparation process:
[0056] S1. Dissolve oyster peptides in an appropriate amount of deionized water and stir until homogeneous to obtain a uniform solution.
[0057] S2, add fatty acids and cross-linking agent glutaraldehyde to the above solution and stir until homogeneous;
[0058] S3, add dichloromethane, and carry out esterification reaction at 65°C for 6 hours;
[0059] S4. After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain modified oyster peptides.
[0060] S5, the modified oyster peptides are freeze-dried to obtain the final modified oyster peptide product.
[0061] S6. Modified oyster peptide, dihydromyricetin, vitamin E, glycerol, and sodium citrate are mixed in the above proportions and stirred evenly to obtain a complex.
[0062] S7. The composite is dried under the following conditions: temperature 40°C, drying time 12 hours, using a vacuum drying device.
[0063] Comparative Example 1
[0064] The purpose of this comparative study is to verify the effect of modifying only oyster peptides and eliminating the influence of other factors.
[0065] Raw material ratio: 70 parts modified oyster peptide; 0 parts dihydromyricetin; 3 parts antioxidant; 0.8 parts crosslinking agent; 2 parts binder; 0.3 parts pH adjuster;
[0066] Preparation process:
[0067] S1. Dissolve oyster peptides in an appropriate amount of deionized water and stir until homogeneous to obtain a uniform solution.
[0068] S2, add fatty acids and cross-linking agent glutaraldehyde to the above solution and stir until homogeneous;
[0069] S3, add dichloromethane, and carry out esterification reaction at 70°C for 6 hours;
[0070] S4. After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain modified oyster peptides.
[0071] S5, the modified oyster peptides are freeze-dried to obtain the final modified oyster peptide product.
[0072] S6. Mix the modified oyster peptide, vitamin E, glycerin, and sodium citrate in the above proportions and stir until homogeneous to obtain the complex.
[0073] S7. The composite is dried under the following conditions: temperature 45°C, drying time 16 hours, using a vacuum drying device.
[0074] Comparative Example 2
[0075] The purpose of this comparative example is to verify the effect of single modification on the effect of the complex by using the raw oyster peptide directly without modifying the oyster peptide.
[0076] Raw material ratio: 70 parts unmodified oyster peptide; 15 parts dihydromyricetin; 3 parts antioxidant; 0.8 parts crosslinking agent; 2 parts binder; 0.3 parts pH adjuster;
[0077] Preparation process:
[0078] S1. Dissolve oyster peptides in an appropriate amount of deionized water and stir until homogeneous to obtain a uniform solution.
[0079] S2, add fatty acids and cross-linking agent glutaraldehyde to the above solution and stir until homogeneous;
[0080] S3, add dichloromethane, and carry out esterification reaction at 70°C for 6 hours;
[0081] S4. After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain oyster peptides.
[0082] S5, freeze-dry the oyster peptides to obtain the final oyster peptide product;
[0083] S6. Mix oyster peptide, dihydromyricetin, vitamin E, glycerin, and sodium citrate in the above proportions and stir evenly to obtain a complex.
[0084] S7. The composite is dried under the following conditions: temperature 45°C, drying time 16 hours, using a vacuum drying device.
[0085] Comparative Example 3
[0086] The purpose of this comparative example is to verify the synergistic effect of modification and organic small molecules by using unmodified oyster peptides and dihydromyricetin without any organic small molecule added.
[0087] Raw material ratio: 70 parts unmodified oyster peptide; 0 parts dihydromyricetin; 3 parts antioxidant; 0.8 parts crosslinking agent; 2 parts binder; 0.3 parts pH adjuster;
[0088] Preparation process:
[0089] S1. Dissolve oyster peptides in an appropriate amount of deionized water and stir until homogeneous to obtain a uniform solution.
[0090] S2, add fatty acids and cross-linking agent glutaraldehyde to the above solution and stir until homogeneous;
[0091] S3, add dichloromethane, and carry out esterification reaction at 70°C for 6 hours;
[0092] S4. After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain oyster peptides.
[0093] S5, freeze-dry the oyster peptides to obtain the final oyster peptide product;
[0094] S6. Mix oyster peptides, vitamin E, glycerin, and sodium citrate in the above proportions and stir until homogeneous to obtain a complex.
[0095] S7. The composite is dried under the following conditions: temperature 45°C, drying time 16 hours, using a vacuum drying device.
[0096] Performance testing
[0097] 1. Gel formation time test
[0098] The gelation time test was used to evaluate the gelation rate of the oyster peptide complex under different conditions, simulating its bioreaction process in vivo. The test was conducted at 37°C, observing whether gelation occurred in the complex within a fixed time and recording the non-flowing time. When the solution reached a non-flowing state, gelation was considered complete. By comparing the gelation times of different components and formulations, the stability and bioreactivity of the complex were evaluated.
[0099] 2. Hemostatic performance test
[0100] Hemostatic performance was evaluated using a pig liver wound model and artificial blood. The test compound was applied to the wound site, and its hemostatic effect was observed. The shorter the hemostatic time, the better the hemostatic effect of the compound. The hemostatic time of each sample was recorded during the test, and the effect of the oyster peptide compound of the present invention in promoting blood coagulation and hemostasis was evaluated by comparing samples with different components or ratios.
[0101] 3. Antioxidant performance test
[0102] Antioxidant performance was tested using a DPPH free radical scavenging assay to evaluate the free radical scavenging ability of the oyster peptide complex. A certain concentration of the complex was mixed with a DPPH solution, and changes in absorbance in the UV-Vis spectrum were observed. A stronger antioxidant effect resulted in a more significant decrease in absorbance. The superiority and potential applications of the complex in antioxidant properties were evaluated by comparing it with standard antioxidants.
[0103] 4. Biodegradability test
[0104] Biodegradability testing was conducted using the lysozyme-PBS culture method to evaluate the degradation rate of the oyster peptide complex in vivo. The complex was placed in a PBS solution containing lysozyme and cultured at 37°C, with periodic measurements of mass change. The degradation characteristics of the complex in vivo were determined by measuring the rate of mass change, and its biodegradability was evaluated by comparing it with a control group.
[0105] Table 1 Test Results
[0106] Sample number Gel formation time (minutes) Hemostasis time (minutes) Antioxidant capacity (% free radical scavenging) Biodegradation rate (% mass loss) Example 1 15 3 85 55 Example 2 12 2 90 60 Example 3 18 4 80 50 Comparative Example 1 22 6 60 35 Comparative Example 2 30 8 50 30 Comparative Example 3 35 10 45 25
[0107] According to Table 1 and Figure 2The test results showed that Example 2 exhibited the best performance in all performance tests, significantly outperforming the other examples and comparative examples. In the gelation time test, Example 2 had a gelation time of 12 minutes, significantly better than Example 1's 15 minutes and Example 3's 18 minutes, as well as all comparative examples' 22 to 35 minutes. This indicates that the complex of Example 2 reacts the fastest when forming a gel, making it suitable for applications requiring rapid response in postoperative recovery, and exhibiting higher bioreactivity.
[0108] In the hemostatic performance test, Example 2 achieved a hemostatic time of 2 minutes, which was the shortest compared to 3 minutes in Example 1, 4 minutes in Example 3, and 6 to 10 minutes in the comparative examples, demonstrating its strongest effect on wound healing and blood coagulation. This characteristic enables Example 2 to quickly exert a hemostatic effect during postoperative recovery and has a positive impact on promoting wound healing.
[0109] In the antioxidant capacity test, the free radical scavenging rate of Example 2 was 90%, significantly higher than that of Example 1 (85%), Example 3 (80%), and all comparative examples (60% to 45%). This result indicates that Example 2 has strong antioxidant capacity, which helps resist oxidative damage, slows down the aging process, and enhances the effects of protecting the liver and relieving hangovers, further verifying its application value in functional foods.
[0110] In the biodegradation rate test, Example 2 showed a degradation rate of 60%, which is better than Example 1's 55%, Example 3's 50%, and the comparative examples' 35% to 25%. The higher biodegradation rate means that Example 2 has better biocompatibility and degradation capacity in vivo, not only providing effective physiological effects but also degrading rapidly and safely, reducing the risk of long-term accumulation in vivo, thus meeting the needs of the biomedical field for biodegradable materials.
[0111] In conclusion, Example 2 performed best in all tests, significantly outperforming other examples and comparative examples, demonstrating its optimal overall effect in promoting postoperative recovery, protecting the liver and relieving hangovers, anti-oxidation, and biodegradation.
Claims
1. An oyster peptide complex that promotes postoperative recovery and protects the liver while relieving hangovers, characterized in that, The complex comprises the following raw materials in parts by weight: 60-80 parts modified oyster peptide; 10-20 parts dihydromyricetin; 1-5 parts antioxidant; 0.5-1 part crosslinking agent; 1-3 parts binder; and 0.1-0.5 parts pH adjuster. The oyster peptide is a chemically modified oyster peptide. The specific chemical modification method includes reacting the oyster peptide with fatty acids and performing an esterification reaction at a temperature of 60-80°C for 6-12 hours to obtain a highly stable esterified oyster peptide. The dihydromyricetin is a small organic molecule not previously used in this field.
2. The oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving hangovers according to claim 1, characterized in that, The modified oyster peptide comprises the following raw materials in parts by weight: 60-80 parts oyster peptide; 5-10 parts fatty acid; 0.5-1 part glutaraldehyde; and 10-15 parts dichloromethane.
3. The oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving hangovers according to claim 1 or 2, characterized in that, The preparation method of the modified oyster peptide includes the following steps: (1) Dissolve oyster peptides in an appropriate amount of deionized water to obtain a homogeneous solution; (2) Add fatty acids and glutaraldehyde to the homogeneous solution and stir until homogeneous; (3) Add dichloromethane to the solution to carry out the esterification reaction; (4) After the reaction is complete, unreacted raw materials are removed by filtration and washing to obtain modified oyster peptides; (5) The modified oyster peptide was freeze-dried to obtain the final modified oyster peptide product.
4. The oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving hangovers according to claim 3, characterized in that, The reaction conditions for step (3) are a temperature of 60-80°C and a reaction time of 6-12 hours.
5. The oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving hangovers according to claim 3, characterized in that, The drying conditions in step (5) are a temperature of 40-60°C and a drying time of 12-24 hours, using a vacuum drying device.
6. The oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving hangovers according to claim 1, characterized in that, The antioxidant is vitamin E; the crosslinking agent is glutaraldehyde; the adhesive is glycerol; and the pH adjuster is sodium citrate.
7. A method for preparing an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves alcohol intoxication, the oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving alcohol intoxication as described in any one of claims 1 to 6, characterized in that, Includes the following steps: S1, the modified oyster peptide is mixed with dihydromyricetin, vitamin E, glycerin and sodium citrate, and stirred evenly to obtain a complex; S2, the complex is dried to obtain an oyster peptide complex that promotes postoperative recovery and protects the liver and relieves hangovers.
8. The oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving hangovers according to claim 1, characterized in that, The mixing conditions in step S1 are a stirring speed of 200-500 rpm and a mixing time of 30-60 minutes.
9. The oyster peptide complex for promoting postoperative recovery and protecting the liver and relieving hangovers according to claim 1, characterized in that, The drying conditions in step S2 are a temperature of 40–60°C and a drying time of 12–24 hours, using a vacuum drying device.