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5 results about "High cholesterol" patented technology

A condition characterized by high cholesterol accumulation in the body.

Soybean engineered polypeptides for the prevention and treatment of cardiovascular disease

PendingCN122103291AMetabolism disorderPeptide/protein ingredientsCoronary heart diseaseTG - Triglyceride
This invention belongs to the field of biomedical technology and discloses a soybean-modified peptide for the prevention and treatment of cardiovascular diseases. Addressing the problem that the original peptide VAWWMY is easily degraded by enzymes in the gastrointestinal tract and has difficulty achieving a significant lipid-lowering effect in vivo, this invention modifies the amino acid sequence of the original peptide to SAIWMY. The modified peptide SAIWMY has higher cholesterol-lowering activity than the original peptide, is less susceptible to degradation by gastrointestinal enzymes and is more stable, has higher safety than cholestyramine, and is more effective than cholestyramine in lowering cholesterol and triglycerides in the liver, exhibiting better lipid-lowering potential. It can be used to prepare drugs for the prevention or treatment of cardiovascular diseases (such as hyperlipidemia, atherosclerosis, and coronary heart disease), fatty liver disease, and diabetes, and can also be used to prevent or treat obesity.
Owner:WUHAN BOTANICAL GARDEN CHINESE ACAD OF SCI

Use of acy-1 modulators as therapeutic and drug screening targets for fatty liver disease

PendingCN122440832ATG - TriglycerideFructose diet
The application discloses the use of ACY-1 modulators as a therapeutic target for fatty liver disease and drug screening. By constructing a HepG2 cell lipid deposition model, it is found for the first time that ACY1 overexpression can exacerbate cell triglyceride accumulation; by constructing a MASH mouse model induced by a high-fat high-cholesterol high-fructose diet, it is found that ACY1 overexpression can exacerbate MASH progression; based on these findings, a drug screening method for preventing or treating fatty liver disease is constructed, and 2-hydroxyhexanoic acid (2-HHA) is screened out, which can significantly inhibit the in vitro enzyme activity of ACY1, and can alleviate abnormal cell triglyceride accumulation caused by palmitic acid-oleic acid stimulation at the cell and animal levels, and significantly improve the weight gain, liver lipid deposition, fatty degeneration, inflammatory infiltration and fibrosis of MASH mice induced by a high-fat high-cholesterol high-fructose diet, and the like, in addition, the inhibitor 2-hydroxyhexanoic acid can significantly reduce the abnormally increased serum ALT, AST and liver TC and TG of MASH mice.
Owner:PEKING UNIV

A fetal origin atherosclerosis susceptible model and a construction method and application thereof

The present application relates to the technical field of animal model construction, and relates to a fetal origin atherosclerosis susceptible model and a construction method and application thereof.The construction method of the fetal origin atherosclerosis susceptible model comprises the following steps: S1, selecting healthy pregnant ApoE- / - mice, subcutaneously injecting dexamethasone twice a day at 16-17 days of pregnancy, the injection amount of dexamethasone is 0.6-0.8 mg / kg of the body weight of the pregnant female mouse, and the pregnant female mouse is free to eat; S2, the pregnant female mouse naturally gives birth to F1 generation, the male and female offspring are weaned and separated into cages at 3-4 weeks after birth, and continue to be normally fed until 6-7 weeks after birth, and then high-fat high-cholesterol feed is given to feed until 18-19 weeks; the fetal origin atherosclerosis susceptible model is obtained.The present application successfully constructs the fetal origin atherosclerosis susceptible model by injecting dexamethasone at a specific time, and the atherosclerosis lesion of the model presents a significant aggravation effect.
Owner:CENT SOUTH UNIV

Peanut protein vegetarian sausage and preparation method thereof

ActiveNL2034510B1BiotechnologyPROTEIN S HEERLEN
The invention relates to a peanut protein vegetarian sausage. The peanut protein vegetarian sausage is prepared from raw materials comprising the following ingredients in terms of parts by weight: 50 to 100 parts of low-temperature defatted peanut protein powder, 5 to 50 parts of soybean protein isolate, 5 to 50 parts of vital wheat gluten, and 0.1 to parts of modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. The invention further discloses a preparation method of the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI

An additive and feed for producing selenium-rich low-cholesterol functional eggs and application thereof

The application provides an additive and feed for producing selenium-rich low-cholesterol functional eggs and application thereof, and belongs to the technical field of animal breeding feed. The feed additive comprises ganoderma lucidum fermented mulberry leaves and selenium-rich yeast with a mass ratio of 20000-30000:0.2-0.3. The ganoderma lucidum fermented mulberry leaves are added in a mass percentage of 2-3 %, and the selenium-rich yeast is added in a selenium mass percentage of 0.2-0.3 mg / kg. The addition of the basic daily ration ensures that the selenium content in eggs is stable within the selenium-rich egg industry standard (GH / T 1135-2017) and does not exceed the standard. Compared with the eggs of chickens fed with the basic daily ration, the cholesterol content is greatly reduced and is much better than the effect of the daily ration added with unfermented mulberry leaves, thereby solving the problem of high cholesterol in ordinary eggs and meeting the market demand for functional food. Meanwhile, the produced eggs maintain the stability of the core nutritional components of eggs and take into account the functionality and nutritional value.
Owner:中国农业科学院农产品加工与营养健康研究院(沧州) +1