A carnosine composition with the effect of reducing uric acid and a preparation method thereof

Abstract

The present application provides a kind of goose carnosine composition with the effect of reducing uric acid and its preparation method, it relates to the functional peptide technical field.The goose carnosine composition includes the following weight parts of raw materials: goose carnosine powder 18-22 parts, tomorrow leaf polypeptide 15-20 parts, armillaria mellea polypeptide 10-14 parts, Humulus polyssos polysaccharide 9-13 parts, pentosan 3-6 parts, selenate ester polysaccharide 2-5 parts, corn oligopeptide powder 7-11 parts, microcrystalline cellulose 4-8 parts, malt dextrin 10-15 parts.The present application is prepared goose carnosine composition by compounding raw materials such as goose carnosine powder, tomorrow leaf polypeptide, armillaria mellea polypeptide, Humulus polyssos polysaccharide, etc., the composition can play a good synergistic effect, can effectively inhibit serum xanthine oxidase activity, and can increase the solubility of uric acid in urine and promote its excretion, so that the uric acid content and creatinine content in blood are significantly reduced, thereby playing a good auxiliary role of reducing uric acid.

Description

Technical Field

[0001] This invention relates to the field of functional peptide technology, and in particular to a goose muscle peptide composition with uric acid-lowering effect and its preparation method. Background Technology

[0002] Uric acid is the final product of purine metabolism in the human body. It mainly originates from dietary intake and the breakdown of purine compounds in the body, which are then metabolized by the liver and excreted through the kidneys and digestive tract. Under normal circumstances, the production and excretion of uric acid in the body are in balance. However, when purine metabolism is impaired, elevated serum uric acid levels can lead to hyperuricemia (HUA). Hyperuricemia not only causes urate crystals to deposit in the kidneys, leading to kidney damage, but it can also trigger symptoms such as gouty arthritis, severely impacting the patient's quality of life. With the diversification of modern diets and changes in lifestyle, the intake of high-purine foods has gradually increased, leading to a growing number of patients with hyperuricemia. In my country, hyperuricemia has become the second most common metabolic disease after diabetes.

[0003] Currently, uric acid-lowering drugs on the market have significant side effects and cause intestinal irritation, resulting in less than ideal efficacy. In recent years, efforts have been made to extract natural active substances with uric acid-lowering properties from plants such as chicory extract and celery extract. However, most extracts suffer from low bioavailability and slow effects, failing to meet demand. Bioactive peptides have attracted widespread attention due to their wide availability, high safety, and diverse biological activities. Anserin (βca-alanyl-1-methyl-L-histidine) is a water-soluble dipeptide naturally found in vertebrate skeletal muscle and brain tissue. It can alleviate symptoms of hyperuricemia and gout, and also possesses antioxidant, anti-fatigue, and central nervous system metabolic regulation functions. Its application in the development of uric acid-lowering compositions offers good safety while lowering uric acid and reducing the burden on the kidneys. Currently, although various anserin products for lowering uric acid have emerged, their formulations are often overly complex, containing dozens of ingredients, which hinders quality control and results in relatively singular mechanisms of action; the uric acid-lowering efficacy of some compositions still needs further improvement. Summary of the Invention

[0004] In view of this, the present invention proposes a goose muscle peptide composition with uric acid-lowering effect and its preparation method.

[0005] The technical solution of this invention is implemented as follows: A goose muscle peptide composition with uric acid-lowering effect comprises the following raw materials in parts by weight: 18-22 parts goose muscle peptide powder, 15-20 parts Ashitaba polypeptide, 10-14 parts Armillaria mellea polypeptide, 9-13 parts Humulus scandens polysaccharide, 3-6 parts pentosan, 2-5 parts selenate polysaccharide, 7-11 parts corn oligopeptide powder, 4-8 parts microcrystalline cellulose, and 10-15 parts maltodextrin. The preparation method of the goose muscle peptide powder is as follows: chicken breast is crushed, water and compound enzyme are added for enzymatic hydrolysis, enzyme inactivation, filtration, decolorization, and filtration again to obtain filtrate. The filtrate is concentrated and spray-dried to obtain goose muscle peptide powder. The amount of compound enzyme added is 0.1%-0.2% of the weight of chicken breast. The compound enzyme includes neutral protease and papain in a mass ratio of (1-2):(3-5). The preparation method of the Ashitaba polypeptide is as follows: Ashitaba leaves are dried and pulverized into Ashitaba powder, then soaked in water to obtain Ashitaba liquid. A compound enzyme is added to the Ashitaba liquid for ultrasonic extraction and filtration. The pH of the filtrate is adjusted to 3-5 to precipitate the precipitate. The precipitate is collected, mixed with water, and the pH is adjusted to neutral. Flavor protease and neutral protease are added for enzymatic hydrolysis, enzyme inactivation, centrifugation, and the supernatant is taken for ultrafiltration using an ultrafiltration membrane with a molecular weight cutoff of 1 kDa. The permeate is collected and dried to obtain Ashitaba polypeptide. The mass-volume ratio of Ashitaba powder to water is 1 g: (10-15) mL. The amount of compound enzyme added is 0.5%-1% of Ashitaba powder. The compound enzyme includes pectinase and cellulase in a mass ratio of (3-6): (2-4). The preparation method of the Armillaria mellea polypeptide is as follows: Dry Armillaria mellea fruiting bodies are pulverized to obtain Armillaria mellea fruiting body powder, then soaked in water to obtain Armillaria mellea fruiting body liquid, a compound enzyme is added to the Armillaria mellea fruiting body liquid for ultrasonic extraction, the filtrate is taken and the pH is adjusted to 3-5 to precipitate, the precipitate is collected, the precipitate is mixed with water and the pH is adjusted to neutral, then flavor protease and neutral protease are added for enzymatic hydrolysis, enzyme inactivation, centrifugation, and the supernatant is taken and freeze-dried to obtain Armillaria mellea polypeptide; the mass-volume ratio of the Armillaria mellea fruiting body powder to water is 1g:(10-12)mL; the compound enzyme includes pectinase and cellulase in a mass ratio of (3-6):(2-4); the amount of the compound enzyme added is 0.5%-1% of the Armillaria mellea fruiting body powder.

[0006] Furthermore, the goose muscle peptide composition with uric acid-lowering effect includes the following raw materials in parts by weight: 20 parts goose muscle peptide powder, 18 parts Ashitaba polypeptide, 14 parts Armillaria mellea polypeptide, 13 parts Humulus scandens polysaccharide, 6 parts pentosan, 5 parts selenate polysaccharide, 10 parts corn oligopeptide powder, 7 parts microcrystalline cellulose, and 10 parts maltodextrin.

[0007] Furthermore, the mass-to-volume ratio of the chicken breast to water is 1g:(12-15)mL.

[0008] Furthermore, in the preparation method of Ashitaba polypeptide, the mass ratio of the precipitate, water, flavor protease and neutral protease is (1-2):(4-5):(0.005-0.008):(0.003-0.005).

[0009] Furthermore, in the preparation method of Ashitaba polypeptide, the ultrasonic extraction power is 500-800W and the time is 2-3h.

[0010] Furthermore, in the preparation method of Armillaria mellea polypeptide, the mass ratio of the precipitate, water, flavor protease and neutral protease is (1-3):(3-5):(0.002-0.004):(0.004-0.006).

[0011] Furthermore, in the preparation method of Armillaria mellea polypeptide, the ultrasonic extraction power is 500-600W and the time is 2-2.5h.

[0012] Furthermore, the mass-to-volume ratio of the Armillaria mellea fruiting body powder to water is 1g:12mL; the compound enzyme includes pectinase and cellulase in a mass ratio of 3:3; the amount of the compound enzyme added is 0.5% of the Armillaria mellea fruiting body powder; the mass ratio of the precipitate, water, flavor protease, and neutral protease is 3:5:0.004:0.006; the ultrasonic extraction power is 600W and the time is 2.5h.

[0013] Furthermore, the preparation method of the hop polysaccharide is as follows: hop is crushed to obtain hop powder, the hop powder is soaked in water, then heated for extraction, filtered, and the extraction is repeated 2-3 times. The filtrates are combined, the filtrate is concentrated to obtain a concentrate, and then an ethanol solution is added to precipitate the concentrate. The precipitate is collected, Sevag reagent is added to remove proteins, and then dialyzed and freeze-dried to obtain hop polysaccharide.

[0014] Furthermore, the mass-to-volume ratio of the hop powder to water is 1 g: (8-12) mL; the heating extraction temperature is 70-90℃ and the time is 90-120 min; the volume ratio of the concentrated solution to the ethanol solution is 1: (3-5); the mass concentration of the ethanol solution is 90%-95%; and the volume ratio of the precipitate to the Sevag reagent is 5: (1-2).

[0015] Furthermore, the mass-to-volume ratio of the hop powder to water is 1g:12mL; the heating and extraction temperature is 90℃ and the time is 90min; the volume ratio of the concentrated solution to the ethanol solution is 1:5; the mass concentration of the ethanol solution is 95%; and the volume ratio of the precipitate to Sevag reagent is 5:1.

[0016] Furthermore, the proportion of peptides with a molecular weight ≤3000 Da in the corn oligopeptide powder is ≥90%.

[0017] Furthermore, the selenate polysaccharide is available from Henan Huachi Biotechnology Co., Ltd., with a main component content of 99%.

[0018] Furthermore, Armillaria mellea polypeptides and Humulus scandens polysaccharides can be prepared according to the methods given above or purchased directly from the market.

[0019] The preparation method of the goose muscle peptide composition with uric acid lowering effect includes the following steps: weigh each raw material according to the ratio, mix goose muscle peptide powder, Ashitaba polypeptide and Armillaria mellea polypeptide evenly, then add Humulus scandens polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stir to mix evenly to obtain the goose muscle peptide composition with uric acid lowering effect.

[0020] Compared with the prior art, the beneficial effects of the present invention are: This invention prepares a goose muscle peptide composition by compounding raw materials such as goose muscle peptide powder, Ashitaba polypeptide, Armillaria mellea polypeptide, and Humulus scandens polysaccharide. This composition can play a good synergistic role, effectively inhibit serum xanthine oxidase activity, alleviate hyperuricemia and related renal function damage, increase the solubility of uric acid in urine and promote its excretion, thereby significantly reducing the uric acid and creatinine content in the blood, reducing the production of uric acid, and thus playing a good auxiliary role in lowering uric acid.

[0021] This invention utilizes a combination of complex enzymes and ultrasonic extraction to obtain highly active Ashitaba polypeptides, thereby enhancing its uric acid-lowering effect. Detailed Implementation

[0022] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0023] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0024] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0025] The activity of neutral protease was 30,000 U / g; the activity of papain was 30,000 U / g; the activity of flavor protease was 30,000 U / g; the activity of pectinase was 30,000 U / g; and the activity of cellulase was 20,000 U / g.

[0026] Example 1 The goose muscle peptide composition with uric acid-lowering effect in this embodiment includes the following raw materials in parts by weight: 18 parts goose muscle peptide powder, 20 parts Ashitaba polypeptide, 10 parts Armillaria mellea polypeptide, 9 parts Humulus scandens polysaccharide, 3 parts pentosan, 2 parts selenate polysaccharide, 11 parts corn oligopeptide powder, 4 parts microcrystalline cellulose, and 15 parts maltodextrin.

[0027] The preparation method of goose muscle peptide powder is as follows: the mass-volume ratio of chicken breast meat to water is 1g:12mL, the amount of compound enzyme added is 0.2% of the mass of chicken breast meat, the chicken breast meat is crushed and then water and compound enzyme are added for enzymatic hydrolysis. The compound enzyme includes neutral protease and papain in a mass ratio of 1:4. The enzyme is inactivated, filtered, activated carbon is added for decolorization, filtered again, and the filtrate is obtained. The filtrate is concentrated and then spray-dried to obtain goose muscle peptide powder.

[0028] Preparation method of Ashitaba polypeptide: Ashitaba powder to water mass-volume ratio of 1g:15mL, take dried Ashitaba leaves and pulverize them into Ashitaba powder, then soak them in water to obtain Ashitaba liquid. Add a compound enzyme (compound enzyme including pectinase and cellulase in a mass ratio of 3:4, the amount of compound enzyme added is 0.5% of Ashitaba powder) to the Ashitaba liquid and perform ultrasonic extraction at 800W for 2h. After filtration, take the filtrate, adjust the pH to 3 to precipitate, collect the precipitate, mix the precipitate with water and adjust the pH to neutral, then add flavor protease and neutral protease for enzymatic hydrolysis. The mass ratio of precipitate, water, flavor protease and neutral protease is 1:4:0.008:0.003. Inactivate the enzyme, centrifuge, take the supernatant and use an ultrafiltration membrane with a molecular weight cutoff of 1kDa for ultrafiltration. Collect the permeate and dry it to obtain Ashitaba polypeptide.

[0029] The preparation method of Armillaria mellea polypeptide is as follows: Dry Armillaria mellea fruiting bodies are pulverized to obtain Armillaria mellea fruiting body powder. Then, water is added to soak the powder at a mass-to-volume ratio of 1g:12mL to obtain an Armillaria mellea fruiting body solution. A compound enzyme (compound enzyme including pectinase and cellulase in a mass ratio of 3:3, with the amount of compound enzyme added being 0.5% of the Armillaria mellea fruiting body powder) is added to the solution. Ultrasonic extraction is performed at 600W for 2.5h. The filtrate is collected, and the pH is adjusted to 4 to precipitate. The precipitate is collected, mixed with water, and the pH is adjusted to neutral. Flavor protease and neutral protease are then added for enzymatic hydrolysis. The mass ratio of precipitate, water, flavor protease, and neutral protease is 3:5:0.004:0.006. The enzymes are inactivated, and the mixture is centrifuged. The supernatant is collected and freeze-dried to obtain Armillaria mellea polypeptide.

[0030] The preparation method of the goose muscle peptide composition with uric acid lowering effect includes the following steps: weigh each raw material according to the ratio, mix goose muscle peptide powder, Ashitaba polypeptide and Armillaria mellea polypeptide evenly, then add Humulus scandens polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stir to mix evenly to obtain the goose muscle peptide composition with uric acid lowering effect.

[0031] Example 2 The goose muscle peptide composition with uric acid-lowering effect in this embodiment includes the following raw materials in parts by weight: 22 parts goose muscle peptide powder, 15 parts Ashitaba polypeptide, 12 parts Armillaria mellea polypeptide, 10 parts Humulus scandens polysaccharide, 4 parts pentosan, 3 parts selenate polysaccharide, 7 parts corn oligopeptide powder, 8 parts microcrystalline cellulose, and 13 parts maltodextrin.

[0032] The preparation method of goose muscle peptide powder is as follows: the mass-volume ratio of chicken breast meat to water is 1g:15mL, the amount of compound enzyme added is 0.1% of the mass of chicken breast meat, the chicken breast meat is crushed and then water and compound enzyme are added for enzymatic hydrolysis. The compound enzyme includes neutral protease and papain in a mass ratio of 2:3. The enzyme is inactivated, filtered, activated carbon is added for decolorization, filtered again, and the filtrate is obtained. The filtrate is concentrated and then spray-dried to obtain goose muscle peptide powder.

[0033] Preparation method of Ashitaba peptides: Ashitaba powder to water mass-volume ratio of 1g:13mL was used. Ashitaba was dried and pulverized into powder, then soaked in water to obtain Ashitaba liquid. A compound enzyme (compound enzyme including pectinase and cellulase in a mass ratio of 4:2, the amount of compound enzyme added was 1% of the Ashitaba powder) was added to the Ashitaba liquid. Ultrasonic extraction was performed at 500W for 3h, followed by filtration. The pH of the filtrate was adjusted to 4 to precipitate. The precipitate was collected, and the precipitate was mixed with water and the pH was adjusted to neutral. Flavor protease and neutral protease were added for enzymatic hydrolysis. The mass ratio of precipitate, water, flavor protease and neutral protease was 2:5:0.005:0.004. The enzymes were inactivated, centrifuged, and the supernatant was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 1kDa. The permeate was collected and dried to obtain Ashitaba peptides.

[0034] The preparation method of Armillaria mellea polypeptide is as follows: Dry Armillaria mellea fruiting bodies are pulverized to obtain Armillaria mellea fruiting body powder. Then, water is added to soak the powder at a mass-to-volume ratio of 1g:10mL to obtain an Armillaria mellea fruiting body solution. A compound enzyme (compound enzyme including pectinase and cellulase in a mass ratio of 6:4, with the amount of compound enzyme added being 1% of the Armillaria mellea fruiting body powder) is added to the solution. Ultrasonic extraction is performed at 500W for 2.5h. The filtrate is collected, and the pH is adjusted to 5 to precipitate the precipitate. The precipitate is collected, mixed with water, and the pH is adjusted to neutral. Flavor protease and neutral protease are then added for enzymatic hydrolysis. The mass ratio of precipitate, water, flavor protease, and neutral protease is 2:4:0.003:0.004. The enzymes are inactivated, and the mixture is centrifuged. The supernatant is collected and freeze-dried to obtain Armillaria mellea polypeptide.

[0035] The preparation method of the goose muscle peptide composition with uric acid lowering effect includes the following steps: weigh each raw material according to the ratio, mix goose muscle peptide powder, Ashitaba polypeptide and Armillaria mellea polypeptide evenly, then add Humulus scandens polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stir to mix evenly to obtain the goose muscle peptide composition with uric acid lowering effect.

[0036] Example 3 The goose muscle peptide composition with uric acid-lowering effect in this embodiment includes the following raw materials in parts by weight: 20 parts goose muscle peptide powder, 18 parts Ashitaba polypeptide, 14 parts Armillaria mellea polypeptide, 13 parts Humulus scandens polysaccharide, 6 parts pentosan, 5 parts selenate polysaccharide, 10 parts corn oligopeptide powder, 7 parts microcrystalline cellulose, and 10 parts maltodextrin.

[0037] The preparation method of goose muscle peptide powder is as follows: the mass-volume ratio of chicken breast meat to water is 1g:13mL, the amount of compound enzyme added is 0.2% of the mass of chicken breast meat, the chicken breast meat is crushed and then water and compound enzyme are added for enzymatic hydrolysis. The compound enzyme includes neutral protease and papain in a mass ratio of 2:5. The enzyme is inactivated, filtered, activated carbon is added for decolorization, filtered again, and the filtrate is obtained. The filtrate is concentrated and then spray-dried to obtain goose muscle peptide powder.

[0038] Preparation method of Ashitaba polypeptide: Ashitaba powder to water mass-volume ratio of 1g:12mL was used. Ashitaba was dried and pulverized into powder, then soaked in water to obtain Ashitaba liquid. A compound enzyme (compound enzyme including pectinase and cellulase in a mass ratio of 6:3, the amount of compound enzyme added was 0.8% of the Ashitaba powder) was added to the Ashitaba liquid. Ultrasonic extraction was performed at 600W for 2.5h, followed by filtration. The pH of the filtrate was adjusted to 5 to precipitate. The precipitate was collected, and the pH was adjusted to neutral after mixing with water. Flavor protease and neutral protease were added for enzymatic hydrolysis. The mass ratio of precipitate, water, flavor protease and neutral protease was 2:4:0.006:0.005. The enzymes were inactivated, centrifuged, and the supernatant was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 1kDa. The permeate was collected and dried to obtain Ashitaba polypeptide.

[0039] The preparation method of Armillaria mellea polypeptide is as follows: Dry Armillaria mellea fruiting bodies are pulverized to obtain Armillaria mellea fruiting body powder. Then, water is added to soak the powder at a mass-to-volume ratio of 1g:11mL to obtain an Armillaria mellea fruiting body solution. A compound enzyme (compound enzyme including pectinase and cellulase at a mass ratio of 5:2, with the amount of compound enzyme added being 0.8% of the Armillaria mellea fruiting body powder) is added to the solution. Ultrasonic extraction is performed at 550W for 2 hours. The filtrate is collected, and the pH is adjusted to 3 to precipitate. The precipitate is collected, mixed with water, and the pH is adjusted to neutral. Flavor protease and neutral protease are then added for enzymatic hydrolysis. The mass ratio of precipitate, water, flavor protease, and neutral protease is 1:3:0.002:0.005. The enzymes are inactivated, and the mixture is centrifuged. The supernatant is collected and freeze-dried to obtain Armillaria mellea polypeptide.

[0040] The preparation method of the goose muscle peptide composition with uric acid lowering effect includes the following steps: weigh each raw material according to the ratio, mix goose muscle peptide powder, Ashitaba polypeptide and Armillaria mellea polypeptide evenly, then add Humulus scandens polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stir to mix evenly to obtain the goose muscle peptide composition with uric acid lowering effect.

[0041] Comparative Example 1 The difference between this comparative example and Example 3 is that the raw material ratio of the uric acid-lowering goniokinase composition in this comparative example is different, while the rest is the same as in Example 3.

[0042] The comparative example of a goose muscle peptide composition with uric acid-lowering effect includes the following raw materials in parts by weight: 10 parts goose muscle peptide powder, 4 parts Ashitaba polypeptide, 26 parts Armillaria mellea polypeptide, 7 parts Humulus scandens polysaccharide, 20 parts pentosan, 6 parts selenate polysaccharide, 8 parts corn oligopeptide powder, 9 parts microcrystalline cellulose, and 13 parts maltodextrin.

[0043] Comparative Example 2 The difference between this comparative example and Example 3 is that the raw materials of the uric acid-lowering antepenoid composition in this comparative example do not contain antepenoid powder, while the rest are the same as in Example 3.

[0044] This comparative proportion of uric acid-lowering goniomyocyte peptide composition comprises the following raw materials in parts by weight: 18 parts of Ashitaba polypeptide, 14 parts of Armillaria mellea polypeptide, 13 parts of Humulus scandens polysaccharide, 6 parts of pentosan, 5 parts of selenoester polysaccharide, 10 parts of corn oligopeptide powder, 7 parts of microcrystalline cellulose, and 10 parts of maltodextrin.

[0045] A method for preparing a goose muscle peptide composition with uric acid-lowering effect includes the following steps: weighing each raw material according to the ratio, mixing Ashitaba polypeptide and Armillaria mellea polypeptide evenly, and then adding Humulus scandens polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stirring evenly to obtain a goose muscle peptide composition with uric acid-lowering effect.

[0046] Comparative Example 3 The difference between this comparative example and Example 3 is that the raw materials of the uric acid-lowering goniomyosin composition in this comparative example do not contain Ashitaba polypeptide, while the rest are the same as in Example 3.

[0047] This comparative composition of goose muscle peptide with uric acid-lowering effect includes the following raw materials in parts by weight: 20 parts goose muscle peptide powder, 14 parts Armillaria mellea polypeptide, 13 parts Humulus scandens polysaccharide, 6 parts pentosan, 5 parts selenate polysaccharide, 10 parts corn oligopeptide powder, 7 parts microcrystalline cellulose, and 10 parts maltodextrin.

[0048] A method for preparing a goose muscle peptide composition with uric acid-lowering effect includes the following steps: weighing each raw material according to the formula, mixing goose muscle peptide powder and Armillaria mellea polypeptide evenly, and then adding Humulus scandens polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stirring evenly to obtain a goose muscle peptide composition with uric acid-lowering effect.

[0049] Comparative Example 4 The difference between this comparative example and Example 3 is that the raw materials of the uric acid-lowering goose muscle peptide composition in this comparative example do not contain Armillaria mellea polypeptide, while the rest are the same as in Example 3.

[0050] This comparative proportion of uric acid-lowering goose muscle peptide composition includes the following raw materials in parts by weight: 20 parts goose muscle peptide powder, 18 parts Ashitaba polypeptide, 13 parts Humulus scandens polysaccharide, 6 parts pentosan, 5 parts selenate polysaccharide, 10 parts corn oligopeptide powder, 7 parts microcrystalline cellulose, and 10 parts maltodextrin.

[0051] A method for preparing a goose muscle peptide composition with uric acid-lowering effect includes the following steps: weighing each raw material according to the ratio, mixing goose muscle peptide powder and Ashitaba polypeptide evenly, and then adding Humulus polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stirring evenly to obtain a goose muscle peptide composition with uric acid-lowering effect.

[0052] Comparative Example 5 The difference between this comparative example and Example 3 is that the raw materials of the goose muscle peptide composition with uric acid-lowering effect in this comparative example do not contain hops polysaccharide, while the rest are the same as in Example 3.

[0053] This comparative composition of goose muscle peptide with uric acid-lowering effect includes the following raw materials in parts by weight: 20 parts goose muscle peptide powder, 18 parts Ashitaba polypeptide, 14 parts Armillaria mellea polypeptide, 6 parts pentosan, 5 parts selenate polysaccharide, 10 parts corn oligopeptide powder, 7 parts microcrystalline cellulose, and 10 parts maltodextrin.

[0054] The preparation method of the goose muscle peptide composition with uric acid lowering effect includes the following steps: weigh each raw material according to the ratio, mix goose muscle peptide powder, Ashitaba polypeptide and Armillaria mellea polypeptide evenly, and then add pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose and maltodextrin and stir and mix evenly to obtain the goose muscle peptide composition with uric acid lowering effect.

[0055] The uric acid-lowering effects of the uric acid-lowering peptide compositions prepared in Examples 1-3 and Comparative Examples 1-5 were examined.

[0056] Sixty SPF-grade male mice, weighing 20±2g and aged 6-8 weeks, were randomly divided into 10 groups of 6 mice each after 7 days of acclimatization. Each group underwent 6 parallel experiments. Group 1 served as the blank control group, Group 2 as the model group, and Groups 3-10 corresponded to the groups in Examples 1-3 and Comparative Examples 1-5, respectively. During the experiment, the blank control group (Group 1) was fed with normal mouse feed, while the other groups were fed with hyperuricemia model feed. Mice in Groups 3-10 were administered 100 mg / (kg·d) of the goose muscle peptide composition prepared in Examples 1-3 and Comparative Examples 1-5 by gavage, while mice in Groups 1 and 2 were administered an equal volume of physiological saline by gavage. All mice had free access to water and food, and the intervention lasted for 4 weeks. Mice were fasted for 12 hours on the last day of the experiment, then anesthetized with isoflurane. Blood was collected from the mice by enucleation. After standing at 4°C for 20 minutes, the blood was centrifuged at 3000 rpm for 20 minutes, and the supernatant serum was collected. The serum was then flash-frozen with liquid ammonia and stored at -80°C as the serum sample for testing. Serum uric acid content, serum xanthine oxidase activity, and serum creatinine content were measured in the mouse serum samples according to the kit instructions. The results are shown in the table below.

[0057] Table 1. Uric acid-lowering effect of the anserine peptide composition.

[0058] Note: Different superscript letters in the same column indicate significant differences (P<0.05).

[0059] As can be seen from Examples 1-3 and Comparative Examples 1-5, the comparative examples suffered from an unreasonable ratio of raw materials and a lack of raw materials such as goose muscle peptide powder, Ashitaba polypeptide, Armillaria mellea polypeptide, and Humulus scandens polysaccharide, resulting in a decrease in the efficacy of the goose muscle peptide composition. The above results indicate that the goose muscle peptide composition of the present invention, by combining goose muscle peptide powder with multiple raw materials such as Ashitaba polypeptide, Armillaria mellea polypeptide, and Humulus scandens polysaccharide, can achieve a good synergistic effect, significantly reducing the levels of uric acid and creatinine in the blood. Furthermore, it can effectively inhibit xanthine oxidase activity, alleviate hyperuricemia and related renal damage, reduce uric acid production, and promote excretion, thereby achieving a good auxiliary effect in lowering uric acid.

[0060] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A composition of anserine peptides with uric acid-lowering effect, characterized in that, The ingredients include the following parts by weight: 18-22 parts of goose muscle peptide powder, 15-20 parts of Ashitaba polypeptide, 10-14 parts of Armillaria mellea polypeptide, 9-13 parts of Humulus scandens polysaccharide, 3-6 parts of pentosan, 2-5 parts of selenate polysaccharide, 7-11 parts of corn oligopeptide powder, 4-8 parts of microcrystalline cellulose, and 10-15 parts of maltodextrin. The preparation method of the goose muscle peptide powder is as follows: chicken breast is crushed, water and compound enzyme are added for enzymatic hydrolysis, enzyme inactivation, filtration, decolorization, and filtration again to obtain filtrate. The filtrate is concentrated and spray-dried to obtain goose muscle peptide powder. The amount of compound enzyme added is 0.1%-0.2% of the weight of chicken breast. The compound enzyme includes neutral protease and papain in a mass ratio of (1-2):(3-5). The preparation method of the Ashitaba polypeptide is as follows: Ashitaba leaves are dried and pulverized into Ashitaba powder, then soaked in water to obtain Ashitaba liquid. A compound enzyme is added to the Ashitaba liquid for ultrasonic extraction and filtration. The pH of the filtrate is adjusted to 3-5 to precipitate the precipitate. The precipitate is collected, mixed with water, and the pH is adjusted to neutral. Flavor protease and neutral protease are added for enzymatic hydrolysis, enzyme inactivation, centrifugation, and the supernatant is taken for ultrafiltration using an ultrafiltration membrane with a molecular weight cutoff of 1 kDa. The permeate is collected and dried to obtain Ashitaba polypeptide. The mass-volume ratio of Ashitaba powder to water is 1 g: (10-15) mL. The amount of compound enzyme added is 0.5%-1% of Ashitaba powder. The compound enzyme includes pectinase and cellulase in a mass ratio of (3-6): (2-4). The preparation method of the Armillaria mellea polypeptide is as follows: Dry Armillaria mellea fruiting bodies are pulverized to obtain Armillaria mellea fruiting body powder, then soaked in water to obtain Armillaria mellea fruiting body liquid, a compound enzyme is added to the Armillaria mellea fruiting body liquid for ultrasonic extraction, the filtrate is taken and the pH is adjusted to 3-5 to precipitate, the precipitate is collected, the precipitate is mixed with water and the pH is adjusted to neutral, then flavor protease and neutral protease are added for enzymatic hydrolysis, enzyme inactivation, centrifugation, and the supernatant is taken and freeze-dried to obtain Armillaria mellea polypeptide; the mass-volume ratio of the Armillaria mellea fruiting body powder to water is 1g:(10-12)mL; the compound enzyme includes pectinase and cellulase in a mass ratio of (3-6):(2-4); the amount of the compound enzyme added is 0.5%-1% of the Armillaria mellea fruiting body powder.

2. The anserine peptide composition with uric acid-lowering effect according to claim 1, characterized in that, The ingredients include the following parts by weight: 20 parts goose muscle peptide powder, 18 parts Ashitaba polypeptide, 14 parts Armillaria mellea polypeptide, 13 parts Humulus scandens polysaccharide, 6 parts pentosan, 5 parts selenate polysaccharide, 10 parts corn oligopeptide powder, 7 parts microcrystalline cellulose, and 10 parts maltodextrin.

3. The anserine peptide composition with uric acid-lowering effect according to claim 1, characterized in that, The mass-to-volume ratio of the chicken breast to water is 1g:(12-15)mL.

4. The anserine peptide composition with uric acid-lowering effect according to claim 1, characterized in that, In the preparation method of Ashitaba polypeptide, the mass ratio of the precipitate, water, flavor protease and neutral protease is (1-2):(4-5):(0.005-0.008):(0.003-0.005).

5. The anserine peptide composition with uric acid-lowering effect according to claim 1, characterized in that, In the preparation method of Ashitaba polypeptide, the ultrasonic extraction power is 500-800W and the time is 2-3h.

6. The anserine peptide composition with uric acid-lowering effect according to claim 1, characterized in that, In the preparation method of Armillaria mellea polypeptide, the mass ratio of the precipitate, water, flavor protease and neutral protease is (1-3):(3-5):(0.002-0.004):(0.004-0.006).

7. The anserine peptide composition with uric acid-lowering effect according to claim 6, characterized in that, In the preparation method of Armillaria mellea polypeptide, the ultrasonic extraction power is 500-600W and the time is 2-2.5h.

8. A method for preparing the uric acid-lowering anserine peptide composition according to any one of claims 1-7, characterized in that, The process includes the following steps: Weigh each ingredient according to the specified ratio, mix the goose muscle peptide powder, Ashitaba polypeptide, and Armillaria mellea polypeptide evenly, then add Humulus scandens polysaccharide, pentosan, selenate polysaccharide, corn oligopeptide powder, microcrystalline cellulose, and maltodextrin and stir until evenly mixed to obtain the goose muscle peptide composition with uric acid-lowering effect.

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