A bacteria and peptide combined preparation for improving the function of the blood-brain barrier
Glycosylated modified corn peptides prepared by dry heat Maillard reaction, combined with Lactobacillus helveticus, solved the problem that probiotics and corn peptides cannot directly act on brain endothelial cells, achieving multi-dimensional improvement of the blood-brain barrier, including peptide BBB crossing, tight junction protein restoration, neuroinflammation inhibition, and cognitive function repair.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGXI YIKANGLI BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-06-08
- Publication Date
- 2026-07-17
AI Technical Summary
In existing technologies, probiotics cannot directly act on brain endothelial cells to promote the expression of tight junction proteins, corn peptides cannot cross the blood-brain barrier, and the antioxidant activity of corn peptides alone is insufficient to effectively inhibit oxidative damage to the blood-brain barrier. Existing technologies have not explored the effects of glycosylated peptides on blood-brain barrier function.
Xylooligosaccharides were covalently grafted onto corn peptides using a dry-heat Maillard reaction to prepare glycosylated modified corn peptides. These peptides were then combined with Lactobacillus helveticus to form a combined bacterial and peptide formulation that improves brain barrier function.
It enables peptides to cross the blood-brain barrier, promotes the expression of tight junction proteins in brain endothelial cells, significantly reduces neuroinflammation in brain tissue, enhances antioxidant activity, repairs blood-brain barrier function, and improves cognitive function.
Smart Images
Figure SMS_1 
Figure SMS_3 
Figure SMS_5