AU2020100782A4

AU2020100782A4 - Red food comprising composite small molecule peptides and use thereof in repairing oxidative damage of organism

Info

Publication number: AU2020100782A4
Application number: AU2020100782A
Authority: AU
Inventors: Bo Gao; Zhenlong Ge; Lu Han; Weiwei Han; Ming Kang; Wannan LI; Zhiqiang Liu; Zifeng Pi; Maojun YANG; Xi Zhang; Haifeng Zhao; Xipeng ZHOU
Original assignee: Jilin Province Teyifood Biotechnology Co Ltd; Jilin University
Current assignee: Jilin Province Teyifood Biotechnology Co Ltd; Jilin University
Priority date: 2020-04-20
Filing date: 2020-05-19
Publication date: 2020-07-02
Anticipated expiration: 2028-05-19
Also published as: CN111357865A

Abstract

The present invention provides a red food comprising composite small molecule peptides, the preparation method and the use thereof in cell repair. The red food comprising composite small molecule peptides based on red food raw materials includes the following raw materials: red beans (Vigna umbellata), red rice (Oryza sativa f spontanea), red barley (Coix lacryma-jobi L. var. ma-yuen), red pumpkin (Cucurbita moschata), peanuts (Arachis hypogaea), red dates (Ziziphus jujuba Mill.), hawthorns (Crataegus pinnatifida Bunge), red quinoa (Chenopodium quinoa Wild.), wolfberries (Lycium barbarum L.), roselle (Hibiscus sabdariffa), and red ginseng (Panax ginseng C.A. Mey.); the method for preparing the red food comprising composite small molecule peptides based on red food raw materials includes the following steps: Sl, preparation of the raw material powder; S2, preparation of the fermentation product; S3, preparation of the enzymatic hydrolysis product; S4, preparation of the finished product comprising composite small molecule peptides. The red food comprising composite small molecule peptides provided by the present invention has the characteristics of being all natural and no additives; its attractive and bright red color will whet the appetite, and it is applicable to a wide range of people; it also has good taste, high nutritional value, and long shelf life; furthermore, it has the health benefits of repairing the damaged cells, delaying aging, removing oxygen free radicals, replenishing energy and nourishing blood, and enhancing the immunity. 1 NO. Product Peptide Lot No. Sequence M.F. M.W. Weight Purity No. name 1 BP019019 peptide-2 BYX-HI1-337 ADF C16H 2 N 306 351.35 10mg 96.11% Mass Spectrum 35 32 effa14'28 93 93M 362 4w KO; 1C' 1200 1493 16001~ DstesndT32iA2O19-12-13 12:3800. Pobe RE Poobebt-s -44.5kv Use YET., NebdizeoCtsl-w 1.SLhin Detecto 1.5kv Sample . . CDL: -20.0,, 1Fl- 0.2imin bO1W :351.35.. CDLTemp: 250)5--13 Bmr 50%M10'/ Cl LotN.. :. Bloak Temp: 200'C Fig.1I 1

Description

NO. Product Peptide Lot No. Sequence M.F. M.W. Weight Purity No. name

1 BP019019 peptide-2 BYX-HI1-337 ADF C16 H 2 N 30 6 351.35 10mg 96.11%

Mass Spectrum 3532 effa14'28

93

93M 362

4w KO; 1C' 1200 1493 16001~

DstesndT32iA2O19-12-13 12:3800. Pobe RE Poobebt-s -44.5kv Use YET., NebdizeoCtsl-w 1.SLhin Detecto 1.5kv Sample . . CDL: -20.0,, 1Fl- 0.2imin bO1W :351.35.. CDLTemp: 250)5--13 Bmr 50%M10'/ Cl LotN.. :. Bloak Temp: 200'C

Fig.1I

RED FOOD COMPRISING COMPOSITE SMALL MOLECULE PEPTIDES AND USE THEREOF IN REPAIRING OXIDATIVE DAMAGE OF ORGANISM TECHNICAL FIELD

The present invention provides a red food comprising composite small molecule peptides,

which has medical application in repairing oxidative damage of organism; and further discloses a

method for preparing the red food comprising composite small molecule peptides; the present

invention belongs to the technical field of medicine.

BACKGROUND TECHNIQUE

Red foods refer to foods with the color of red, orange-red or brown-red. These foods are rich in

natural active plant pigments (such as lycopene, anthocyanin, capsanthin, betacyanins, carotene,

etc.), iron, proteins and some amino acids; they are important sources of high-quality proteins,

carbohydrates, dietary fibers, B vitamins and various inorganic salts, and can make up for the

nutrient deficiency in japonica rice and wheat flour. Scientific researches show that red foods have

the effect of treating iron-deficiency anemia and alleviating fatigue, and have a preventive and

therapeutic effect on breast cancer and other tumor diseases; they also give people a sense of

excitement and have the effects of increasing appetite, smoothing the skin, enhancing epidermal cell

regeneration, preventing skin aging, and preventing colds, etc. Regular consumption of red foods

can further improve the utilization of nutrients in staple foods. Hawthorns, red ginseng etc. also

have the effect of treating cancer, and known as "Red Forces." Nutritionists believe that the most

typical advantage of red fruits and vegetables is that they are all foods rich in natural iron, for

example, the commonly consumed peanuts and red dates are natural medicines for patients with

anemia, and are also suitable for nourishing women after menstrual blood loss. Therefore, women

may eat more red fruits and vegetables with pleasure. Red foods also contain "killers" of pathogenic

microorganisms --- macrophages, which can effectively resist microorganisms such as cold viruses,

and enhance the body's ability to resist colds.

However, as for the traditional application methods, the red foods mentioned above are mostly

developed and utilized as ordinary foods, or by extracting the active natural plant pigments from

them, and little attention is paid to the protein components therein. Scientific researches have found that protein hydrolysates (small molecule peptides) of multiple foods have strong antioxidant capacity, although some common antioxidants on the market (such as vitamin E) can remove active oxygen, their effect on repairing the existing damages is weak, and they will cause side effects. The present invention develops and utilizes the composite small molecule peptides in red foods, making up for the defect that the ordinary antioxidants do not have the function of repairing damage, and more comprehensively developing and utilizing the nutritional value of the red foods.

CONTENTS OF THE INVENTION

The present invention discloses a red food comprising composite small molecule peptides and

a preparation method thereof, and the red food product is prepared from the following red food raw

materials: red beans (Vigna umbellata), red rice (Oryza sativa f spontanea), red barley (Coix

lacryma-jobiL. var. ma-yuen), red pumpkin (Cucurbitamoschata), peanuts (Arachis hypogaea), red

dates (Ziziphus jujuba Mill.), hawthoms (Crataeguspinnatifida Bunge), red quinoa (Chenopodium

quinoa Willd.), wolfberries (Lycium barbarum L.), roselle (Hibiscus sabdariffa), and red ginseng

(Panax ginseng C.A. Mey.); and the small molecule peptides extracted through fermentation and

enzymatic hydrolysis may repair cellular damage, solve the limitation of less utilization of proteins

in red foods for traditional edible methods, and improve the utilization rate of proteins in red foods

. The present invention provides a red food comprising composite small molecule peptides,

which is characterized by being prepared from the following parts of raw materials by weight:

red beans (200-300); red rice (200-300); red barley (200-300); red pumpkin (200-300); peanuts (100-200); hawthorns (50-150); brown sugar (50-150); red dates (50-100); red quinoa (30-50);

wolfberries (10-30); lion's mane mushroom (Hericium erinaceus)powder (10-30); tuckahoe (Poria

cocos) (10-30); roselle (10-30); and red ginseng (10-30).

A method for preparing a food comprising composite small molecule peptides according to the

present invention includes the following steps:

1) preparation of the raw material powder: weighing the above mentioned materials

respectively, washing with water, drying them to remove moisture and use a wall breaking machine

to break the wall and crush them for use;

2) preparation of the fermentation product: pouring the raw material powder into the

fermentation tank and adding bread yeast powder; the volume ratio of the material: bread yeast powder = 70-100: 1-0.5, sealing for 1 hour for fermentation, then collecting the fermentation product for use;

3) preparation of the enzymatic hydrolysis product: pouring the fermentation broth in a mixed

enzymatic hydrolysis reaction tank, raising the temperature to 53C, and adding papain (the volume

ratio of the material: enzyme = 70-100: 1-0.3); wherein the reaction temperature is 45-65C, the pH

is controlled between 5.0-7.0, the reaction time is 1h-3h; adding flavor protease to the fermented

material after high temperature inactivation treatment of papain (the volume ratio of the material:

enzyme = 70-100: 1-0.3), wherein the pH is about 6.0, the temperature is 53C, and the reaction

time is 30-60 min, thereby obtaining enzymatic hydrolysis product;

4) preparation of the finished product comprising small molecule peptides: the above

enzymatic hydrolysis product is processed by a colloid mill and a homogenizer to obtain a food

comprising composite small molecule peptides (see Fig. 1: mass spectrum of peptide components

identification and analysis in the red food comprising small molecule peptides), then it is canned

and sterilized to get the finished product.

The composite small molecule peptides in the red food according to the present invention is an

active peptide, which can effectively remove oxygen free radicals, and can be used to prepare a

product for cell repair.

[Usage and Dosage] Oral administration; 2 times/day; 100ml/time

[Indications] Repair of human cells.

The pharmacological properties of the present invention are as follows:

Red beans (Vigna umbellata): they have a protein content of 36% and are easy to digest, thus

they are of great significance to meet the human body's need for protein; they also have a fat

content of 16% and mainly contain unsaturated fatty acids with an absorption rate of as high as 95%,

in addition to meeting the body's need for fat, they are also capable of reducing cholesterol in the

blood. Red beans are rich in vitamins, lecithin, melanin and ovolecithin, etc., wherein the contents

of B vitamins and vitamin E are high and they have nutritional and health care effects. Red beans

are also rich in trace elements, and are good for maintaining complete functions of the body,

delaying aging of the body, reducing blood viscosity, and meeting the brain's demand for trace

substances.

Red rice (Oryza sativaf spontanea): its content of trace elements such as zinc, copper, iron, selenium, molybdenum, calcium, and manganese is 0.5-3 times higher than that of the ordinary

(white) rice; and it also contains flavonoids, alkaloids, food sterols and carotene and other

pharmaceutical ingredients. Modemmedicine proves that red rice has the effects of increasing high

density lipoprotein cholesterol (HDL-C) in plasma and improving the body's antioxidant capacity; it

has the effect of preventing and treating diseases caused by oxygen free radicals, inhibiting cancer

cells, anti-tumor and immune resurrection; red rice is beneficial to calcium supplementation for the

elderly, children's height and intellectual development, and has the effect of strengthening muscles

and bones, and nourishing the blood and skin. These trace elements and nutrients are mainly

enriched in pigments.

Red barley (Coix lacryma-jobi L. var. ma-yuen): as a commonly eaten nutritious food it is rich

in fat, starch, protein, and vitamins, etc. It has the taste and property of sweet and slightly cold, and

has the effects of inducing diuresis to alleviate edema, invigorating spleen and dispelling dampness,

relaxing muscles and removing paralysis, clearing heat and discharging pus; it is a commonly used

medicine for promoting diuresis and leaching out damp. Regular consumption of red barley can

keep the human skin shiny and delicate, eliminate acne, freckles, age spots, pregnancy spots, and

butterfly spots; and it has good curative effect for desquamation, acne, chapped, and rough skin, etc.

It also has the effect of adjusting immune and anti-allergy; as a cereal crop with high-protein

content and fat, it has the effects of eliminating edema, helping digestion and absorption; it has been

proven to promote metabolism, and prevent acne, rough skin and aging phenomenon, and it also

can reduce and lighten stains.

Red ginseng: a dried root and rhizome product of cultivated Panax ginseng C.A. Mey.

(Araliaceae),the roots and rhizomes are excavated in autumn, washing and steaming, then drying

them. Red ginseng has the effects of reinforcing vital energy, reinvigorating pulse and recuperating

exhaustion, benefiting vital energy to control blood. Red ginseng is used to treat the symptoms of

physically weak and exhaustion, cold extremities and faint pulse, deficiency of vital energy to

control blood, uterine bleeding. Red ginseng is stronger than white ginseng in the effect of

reinforcing deficiency, and it is widely used in clinical practice of traditional Chinese medicine.

Modem pharmacological studies have shown that red ginseng has anti-diabetic effect, and has

protective effect on diabetic retinopathy, it also has antioxidant, anti-tumor, anti-aging effects in

some degree.

Peanuts (Arachis hypogaea): they contain 25-35% of protein, mainly water-soluble protein and

salt-soluble protein. Water-soluble protein, also known as whey protein, accounts for about 10% of

peanut protein, and salt-soluble protein accounts for 90% of peanut protein. The peanut protein is

not much different from animal protein in nutrition, and it does not contain cholesterol. The peanut

protein has a biological value of 58 and a protein efficiency rate of 1.7, and its nutritional value is

just behind soy protein in food protein. Peanut fruits also contain fats, sugars, vitamin A, vitamin

B6, vitamin E, vitamin K, as well as minerals including calcium, phosphorus, iron and other

nutrients, and 8 kinds of amino acids needed by human body and unsaturated fatty acids, and

lecithin, choline, carotene, crude fiber and other substances. Peanuts contain choline and lecithin,

which are rare in general grains and are helpful to promote the metabolism of human body and

enhance memory, and they also have the effects of improving intelligence, anti-aging and

prolonging life.

Red dates (Ziziphus jujuba Mill.): they contain cyclic adenosine monophosphate, which is an

essential component of energy metabolism in human cells, and may enhance muscle strength,

eliminate fatigue, dilate blood vessels, increase myocardial contractility, improve myocardial

nutrition, and they also have good effects on the prevention and treatment of cardiovascular system

diseases. The theory of traditional Chinese medicine believes that, red dates have the effects of

restoring deficiency and benefiting vital energy, nourishing blood and soothing the nerves,

strengthening the spleen and stomach; and they have good effects on chronic hepatitis, cirrhosis,

anemia, allergic purpura and other diseases. Red dates contain triterpenoids and cyclic adenosine

monophosphate, which have strong anti-cancer and anti-allergic effects. Red dates have the effects

of nourishing heart and lungs, relieving cough, benefiting for internal organs, replenishing

deficiency and eliminating the weakness of stomach and intestines, and they may also have the

effects of replenishing the middle-warmer energy and nourishing spleen, restoring the vital energy

of the stomach, connecting the nine orifices and benefiting the twelve channels, etc.

Red quinoa (Chenopodium quinoa Wid.): it is rich in vitamins, polyphenols, flavonoids,

saponins and food sterols, which have a variety of health effects. Red quinoa has high protein

content, and the unsaturated fatty acids account for 83% of the fat in red quinoa; it is also a low

fructose and low glucose food, which can play a beneficial role in the process of glucose and lipid

metabolism. The nutritional value of red quinoa exceeds any traditional food crop. Red quinoa is a kind of total-nutrient, complete protein, alkaline food. As a food of Chenopodiaceae crop, the protein content of red quinoa is equivalent to that of beef, and the quality of red quinoa protein is as good as meat-derived protein and milk-derived protein. Red quinoa contains a variety of amino acids, in addition to 9 essential amino acids needed by human body, it also contains many non-essential amino acids, especially rich in lysine which is not found in most crops, and contains various and high-content of mineral elements, and vitamins required for normal metabolism of human body; furthermore, it is free of cholesterol and gluten, and has lower levels of sugar content, fat content, and calories.

Wolfberries (Lycium barbarumL.): as the mature fruits of Lycium barbarum(solanaceae)they

have a variety of health benefits, and wolfberries are medicinal and edible food approved by the

Ministry of Health in China. Appropriate consumption of wolfberries is good for health, and they

have the main benefits of replenishing vital essence to improve eyesight, and nourishing liver and

kidney. Suitable for people with the following illnesses: consumptive diseases with syndrome of

essence insufficiency, aching and pain in waist and knees, decreased visual function, dizziness and

tinnitus.

Hawthorns (Crataeguspinnatifida Bunge): they have the effects of lowering blood fat and

blood pressure, strengthening heart, anti-arrhythmia, etc. They also may be used as a good medicine

for strengthening spleen and whetting the appetite, promoting digestion to eliminate stagnation, and

invigorating blood circulation to dissipate phlegm; and they have good therapeutic effect on the

conditions including distension and discomfort in chest and diaphragm, hernia, blood stasis, and

amenorrhea. The flavonoid vitexin in hawthorns is a kind of medicine with strong anti-cancer effect,

and its extract has certain effects on inhibiting the growth, proliferation, infiltration and metastasis

of cancer cells in the body.

Roselle (Hibiscus sabdariffa): in addition to the above-mentioned red foods, the present

invention also adds red pumpkin, lion's mane mushroom (Hericium erinaceus) powder, tuckahoe

(Poria cocos), roselle, and brown sugar. Lion's mane mushroom powder has even property and

sweet taste, and has the effects of aiding digestion and benefiting the internal organs; it is used to

treat indigestion, gastric ulcer, antral gastritis, stomach pain, stomach distention, and neurasthenia.

Tuckahoe is used for treating edema and less urine, phlegmatic dizziness, spleen deficiency with

reduced appetite, loose stools and diarrhea, uneasiness, panic and insomnia. Roselle has the effects of astringing the lung to relieve cough, lowering blood pressure, and alleviating alcohol intoxication, thus it is used for treating lung deficiency and coughing, hypertension, and drunkenness.

The advantageous effects of the present invention lie in that: the small molecule peptides in the

red food obtained by fermentation and enzymatic hydrolysis may repair the damage of A549

(human lung cancer) cells caused by hydrogen peroxide; a medicament prepared from the small

molecule peptides has remarkable clinical effect, and less side effects; the method for preparing the

red food comprising composite small molecule peptides according to the present invention is simple

and practical, and the small molecule peptides may supplement the nutritional requirements, repair

the cell damages, and improve the functional state of cells. The small molecule peptides extracted

and separated by fermentation and enzymatic hydrolysis play a vital role in the field of cell repair.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 is a mass spectrogram of the identification and analysis of peptide components in the red

food comprising composite small molecule peptides according to the present invention.

SPECIFIC EMBODIMENTS

To make the objects, technical solutions, and advantages of the present invention clearer, the

embodiments of the present invention will be further described in details below.

Example 1

1.Weighing the following raw materials: 300g of red beans, 300g of red rice, 300g of red

barley, 300g of red pumpkin, 200g of peanuts, 150g of hawthorns, 150g of brown sugar, 100g of red

dates, 50g of red quinoa, 30g of wolfberries, 30g of lion's mane mushroom powder, 30g of

tuckahoe, 30g of roselle, and 30g of red ginseng;

2. Preparation of the raw material powder: after weighing the above materials respectively,

washing with water, drying them to remove moisture and use a wall breaking machine to break the

wall and crush them for use;

3. Preparation of the fermentation product: pouring the raw material powder into the

fermentation tank and adding bread yeast powder; the volume ratio of the material: bread yeast

powder = 100: 1, sealing for 1 hour for fermentation, then collecting the fermentation product for use; 4. Preparation of the enzymatic hydrolysis product: pouring the fermentation broth in a mixed enzymatic hydrolysis reaction tank, raising the temperature to 53C, and adding papain (the volume ratio of the material: enzyme = 100: 1), wherein the reaction temperature is about 45C, and the pH is controlled at 6.0, and the reaction time is 3h, adding flavor protease to the fermented material after high temperature inactivation treatment of papain (the volume ratio of the material: enzyme =

100: 1), wherein the pH is 6.0, the temperature is 53C, and the reaction time is 60min, obtaining

enzymatic hydrolysis product;

5. After the above enzymatic hydrolysis product is processed by a colloid mill and a

homogenizer, a food solution comprising small molecule peptides is obtained, and then it is canned

and sterilized in a sterilizer to get the finished product.

Example 2

1.Weighing the following raw materials: 250g of red beans, 250g of red rice, 250g of red

barley, 250g of red pumpkin, 150g of peanuts, 100g of hawthorns, 100g of brown sugar, 70g of red

dates, 40g of red quinoa, 20g of wolfberries, 20g of lion's mane mushroom powder, 20g of

tuckahoe, 20g of roselle, and 20g of red ginseng;

wall and crush them for use;

powder = 85: 0.8, sealing for 1 hour for fermentation, then collecting the fermentation product for

use;

4. Preparation of the enzymatic hydrolysis product: pouring the fermentation broth in a mixed

ratio of the material: enzyme = 85: 0.6), wherein the reaction temperature is about 55C, and the pH

is controlled at 7.0, and the reaction time is 2h, adding flavor protease to the fermented material

after high temperature inactivation treatment of papain (the volume ratio of the material: enzyme =

: 0.6), wherein the pH is 6.0, the temperature is 53C, and the reaction time is 45min, obtaining enzymatic hydrolysis product;

and sterilized in a sterilizer to get the finished product.

Example 3

1.Weighing the following raw materials: 20g of red beans, 200g of red rice, 200g of red barley,

200g of red pumpkin, 150g of peanuts, 100g of hawthoms, 100g of brown sugar, 100g of red dates,

g of red quinoa, lOg of wolfberries, lOg of lion's mane mushroom powder, lOg of tuckahoe, lOg

of roselle, and lOg of red ginseng;

walls and crush them for use;

powder = 70: 0.5, sealing for 1 hour for fermentation, then collecting the fermentation product for

use;

ratio of the material: enzyme = 700: 0.3), wherein the reaction temperature is about 45C, and the

pH is controlled at 5.0, and the reaction time is lh, adding flavor protease to the fermented material

700: 0.3), wherein the pH is 6.0, the temperature is 53C, and the reaction time is 30min, obtaining

enzymatic hydrolysis product;

and sterilized in a sterilizer to get the finished product.

The following test example demonstrates the effect of the small peptide of the present

invention on cell repair (for this method, referring to J Environ Occup Med 2016, 33,233-236)

Test Example 1

A549 (human lung cancer) cell line is cultured, and after resuscitation, it is cultured in

modified Eagle (DMEM) high glucose medium (containing 10% volume fraction of fetal bovine

serum, penicillin (100 mg/L), and streptomycin (100 mg/L)), placing in an incubator with 5%

volume fraction of CO 2 at 37°C for aseptic cultivation, and conducting digestive subculture with

0.25% volume fraction of trypsin.

600 mol/L H 2 0 2 is used to stimulate the cells for producing damage. The cells are divided

into a blank control group, and a H 2 0 2 group (injuring the cells with 600 mol/L H 2 0 2 for 24h). The

positive control group is treated with the antioxidant N-acetylcysteine (NAC), i.e., the pre-treatment

group of the positive control group is incubated with 6 mmol/L NAC for 24h, then adding 600

pmol/L H2 0 2 to injure the cells for 24h; the post-treatment group of the positive control group is

treated with 500 mol/L H 2 0 2 to injure the cells for 24h, then adding 6 mmol/L NAC to incubate

for 24h.

The cells are cultured in 25 cm2 cell culture flasks, and cells are collected after drug treatment,

washing 3 times with a phosphate buffer solution (PBS) at 4°C. The cell pellet is lysed with cell

lysis solution, then centrifuging at 4°C, 1600g for 15 min, and the supernatant is taken as the sample

to be tested. The cell viability is measured by MTT colorimetric method, and the superoxide

dismutase (SOD) activity, catalase (CAT) activity, and total antioxidant capacity (T-AOC) are

measured in strict accordance with the kit instructions. The protein concentration kit is used to

determine the protein concentration of different groups of cells, correcting the levels of SOD, CAT

and T-AOC in the cells.

The experimental data are expressed in x s. SPSS 19.0 software is used for statistical analysis,

means between groups are compared by using one-way analysis of variance, and pairwise

comparisons are performed by using Dunnett's test. Inspection level, a = 0.05.

Effects of small molecule peptide treatment on SOD, CAT and T-AOC in A549 cells( xs,

calculated by protein)

n SOD(U/mg) CAT (U/mg) T-AOC(mmol/g)

Blank 5 15.27±0.61 65.42+2.98 7.46+0.14

H20 600 mol/L 5 10.55±0.58 15.17+4.26 2.31+0.26 2

Unhydrolyzed sample 5 21.63+1.38 38.22+1.72 7.98+0.15

Small molecule 5 28.66±1.68 56.46±1.22 9.12+0.12 peptide sample Positive control 5 22.53+2.87 26.18+3.26 11.34+0.89

The data in the table should be marked with * and other symbols to indicate the results of t-test,

such as * P <0.05, ** P <0.01.

The experimental results show that, compared with the blank group, the activities of SOD and

CAT and the ability of T-AOC in the H 2 02 group are decreased, and the differences are statistically

significant (P <0.05); compared with the small molecule peptide group, the activity of SOD and the

ability of T-AOC in the unhydrolyzed sample group are lower than those of the small molecule

peptide sample group; compared with the H 2 02 group, the activity of SOD and the ability of T-AOC

in the small molecule peptide treatment group are higher than those of the blank group level; the

small molecule peptide treatment group repairs SOD activity and CAT ability better than the NAC

group.

The red food comprising composite small molecule peptides according to the present invention

may repair A549 cell damage caused by hydrogen peroxide; the medicament made of the small

molecule peptides has the characteristics of significant clinical effect and small toxic and side

effects; The preparation method of the food small molecule peptides extracted in the present

invention is simple and practical.

The serial numbers of the above examples in the present invention are for description only, and

do not represent the advantages and disadvantages of the embodiments. The above examples are only preferred embodiments of the present invention, and are not

intended to limit the present invention. Any modification, equivalent replacement, improvement, etc.

made within the spirit and principle of the present invention should be included in the protection

scope of the present invention.

Claims

1. A red food comprising composite small molecule peptides, which is prepared from the

following parts of raw materials by weight:

red beans (Vigna umbellata) (200-300); red rice (Oryza sativa f spontanea) (200-300); red

barley (Coix lacryma-jobi L. var. ma-yuen) (200-300); red pumpkin (Cucurbita moschata)

(200-300); peanuts (Arachis hypogaea) (100-200); hawthorns (Crataegus pinnatifida Bunge)

(50-150); brown sugar (50-150); red dates (Ziziphus jujuba Mill.) (50-100); red quinoa

(Chenopodium quinoa Willd.) (30-50); wolfberries (Lycium barbarum L.) (10-30); lion's mane

mushroom (Hericiumerinaceus) powder (10-30); tuckahoe (Poriacocos) (10-30); roselle (Hibiscus

sabdariffa)(10-30); and red ginseng (PanaxginsengC.A. Mey.) (10-30).

2. A method for preparing the red food comprising composite small molecule peptides

according to claim 1, characterized by comprising the following steps:

1) preparation of the raw material powder: weighing the above materials respectively, washing

with water, drying them to remove moisture and use a wall breaking machine to break the walls and

crush them for use;

powder = 70-100: 1-0.5, sealing for 1 hour for fermentation, then collecting the fermentation

product for use;

is controlled between 5.0-7.0, the reaction time is lh-3h; adding flavor protease to the fermented

time is 30-60 min, thereby obtaining enzymatic hydrolysis product;

enzymatic hydrolysis product is processed by a colloid mill and a homogenizer to obtain a food comprising composite small molecule peptides, then it is canned and sterilized to get the finished product.

3. Use of the red food comprising composite small molecule peptides according to claim 1 in

the preparation of a product for repairing cells.

Product Peptide NO. Lot No. Sequence M.F. M.W. Weight Purity No. name

1 BP019019 peptide-2 BYX-H11-337 ADF C16H21N3O6 351.35 10mg 96.11%

Mass Spectrum 2020100782

Fig. 1