CN106544388B - Skipjack antioxidant compound and preparation method thereof - Google Patents
Skipjack antioxidant compound and preparation method thereof Download PDFInfo
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- CN106544388B CN106544388B CN201610980527.4A CN201610980527A CN106544388B CN 106544388 B CN106544388 B CN 106544388B CN 201610980527 A CN201610980527 A CN 201610980527A CN 106544388 B CN106544388 B CN 106544388B
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 34
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- 230000003647 oxidation Effects 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
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- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
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- Peptides Or Proteins (AREA)
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Abstract
The invention provides a preparation method of a skipjack antioxidant compound, which comprises the steps of adjusting the pH value of skipjack meat slurry to be 7.0-8.0, after enzymolysis, centrifuging enzymolysis liquid, and filtering twice to obtain the skipjack antioxidant compound; the two times of filtration are the first filtration by ceramic membrane and the second filtration by nanofiltration membrane. Peptide components of less than 1000 daltons in the skipjack antioxidant compound account for more than 95 percent, and are easy to absorb and digest; the reducing power at the concentration of 5mg/mL is equivalent to that of 0.125mg/mL glutathione; IC with scavenging activity for 1, 1-diphenyl picrylphenylhydrazine free radical, superoxide anion free radical and hydroxyl radical50Values of 2.68mg/mL, 16.14mg/mL and 21.04mg/mL, respectively; the preparation process is simple in process and easy to industrialize; the product is proved to have good antioxidant effect through in vitro experiments and in vivo experiments, and shows good development and utilization prospects.
Description
Technical Field
The invention relates to the technical field of marine biological product preparation, and particularly relates to an antioxidant compound for bonito and a preparation method thereof.
Background
In the last two decades, the research of active oxygen and free radicals has become the leading edge and hot spot of modern life science, and the evaluation and screening of natural resources with strong antioxidant activity has become a new trend of biological, medical and food science research. Natural antioxidants in organisms mainly comprise reduced glutathione and carnosine, but the content of the natural antioxidants is very low, and the search for exogenous antioxidants is always the focus of research, wherein the research on antioxidant peptides is the most hot. The marine and freshwater aquatic resources become important sources for obtaining and preparing active peptides, on one hand, a functional region is generally contained in a peptide chain of aquatic proteins, namely, amino acids are peptide sections formed by connecting specific sequences through peptide bonds, the peptide sections are precursor substances of the active peptides and can have special biological activity after being released, on the other hand, the aquatic proteins are used as animal proteins, the proportion of the amino acids is balanced, the content of the essential amino acids is high, and the protein digestion and absorption rate reaches 85-90%.
The natural antioxidant peptide has stronger antioxidant activity and higher safety, shows advantages in the application of food, medicine and feed industries, and has become a hot spot of domestic and foreign research in recent years. The enzymolysis method is the main method for producing the antioxidant active peptide at present. Researchers have prepared antioxidant peptides by separating and purifying fish meat, fish skin, fish scales, fish processing leftovers and the like. The main preparation processes comprise protease enzymolysis, centrifugation, microfiltration, ultrafiltration, activated carbon adsorption, chromatography, concentration, spray drying and other methods, and related patents comprise an antioxidant polypeptide (CN 201110128241.0) prepared from shark skin collagen, a preparation method (CN 201210215984.6) of hairtail antioxidant peptide, a method (CN 201310476243.8) for preparing antioxidant peptide by using bonito processing byproducts and the like.
The antioxidant activity evaluation method comprises an in vitro experiment and an in vivo experiment. The in vitro experiment needs a small amount of samples, is low in cost and short in period, and the in vitro experiment is adopted in most researches. The in vivo experiment needs a large amount of samples, and has high cost, long period and few research and adoption. However, the in vitro experiment result can only be used as a primary screening, and the in vivo experiment result has the possibility of further development and utilization only if the in vivo experiment result has the antioxidant activity.
The bonito is commonly called as shell fish, belongs to the general order of bass, belonging to the family of tuna, mainly distributed in the waters of Indian ocean, Pacific ocean and Atlantic ocean, and is a low-value tuna, the yield of the bonito accounts for more than 48% of the total world tuna yield, and the annual yield is about 100 ten thousand tons. Bonito is nutritious, has high protein and low fat, has multiple health care functions, and is a green pollution-free health food recommended by the international nutrition association.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects in the prior art and provide an antioxidant compound for bonito.
The second object of the present invention is to provide a method for preparing an antioxidant bonito complex.
The purpose of the invention is realized by the following technical scheme:
a preparation method of an antioxidant compound for bonito comprises the following steps:
s1, adjusting the pH value of the bonito flesh slurry to 7.0-8.0, and adding trypsin for enzymolysis;
s2, heating to inactivate enzyme, centrifuging the enzymolysis liquid, and filtering twice to obtain the antioxidant compound of skipjack;
the two-time filtration is the first filtration by using a ceramic membrane and the second filtration by using a nanofiltration membrane.
According to the characteristics of bonito, the bonito is separated and purified by screening and twice filtering, bonito protein is degraded into enzymolysis liquid of polypeptide with different molecular weights, small peptide and free amino acid by using an enzymolysis technology, the centrifugal separation is adopted to remove slag and grease, the micro-filtration separation is carried out by using a ceramic filter membrane to remove large molecules, the purpose of clarification and decoloration can be achieved, and then a peptide-amino acid mixture is obtained by the separation of a nano-filtration membrane, wherein the peptide component with the molecular weight of below 1000 daltons accounts for more than 95%.
Preferably, the adding amount of the trypsin in S1 is 16 IU-25 IU per gram of bonito meat, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 2.5-4.5 hours.
Preferably, the bonito meat slurry of S1 is prepared by removing viscera, gill, washing, cutting, mincing bonito meat, and mixing water at a ratio of 1: 1-1: 4, mixing evenly to obtain the product.
Preferably, the pore diameter of the ceramic membrane filter membrane of S2 is 50nm to 200 nm.
Preferably, the molecular weight cut-off of the nanofiltration membrane S2 is 200-300 daltons.
Preferably, the heating and enzyme deactivation of S2 is carried out by heating to 85-95 ℃ for 10 minutes to deactivate enzyme after enzymolysis is finished, and cooling.
The invention also provides the bonito antioxidant compound obtained by the method.
The invention also provides application of the bonito antioxidant compound, and specifically, the bonito antioxidant compound can be used for preparing foods, medicines and/or cosmetics.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a preparation method of a bonito antioxidant compound, which comprises the following steps: s1, adjusting the pH value of the bonito flesh slurry to 7.0-8.0, and adding trypsin for enzymolysis; s2, heating to inactivate enzyme, centrifuging the enzymolysis liquid, and filtering twice to obtain the antioxidant compound of skipjack; the two-time filtration is the first filtration by using a ceramic membrane and the second filtration by using a nanofiltration membrane. The bonito antioxidant compound is a mixture of peptide and amino acid with antioxidant activity, wherein the peptide component below 1000 daltons in the mixture accounts for more than 95%, and is easy to absorb and digest; has good in vitro antioxidant activity: the reducing power at the concentration of 5mg/mL is equivalent to that of 0.125mg/mL glutathione; IC with scavenging activity for 1, 1-diphenyl picrylphenylhydrazine free radical, superoxide anion free radical and hydroxyl radical50Values of 2.68mg/mL, 16.14mg/mL and 21.04mg/mL, respectively; the preparation process is simple in process and easy to industrialize; the product is proved to have good antioxidant effect through in vitro experiments and in vivo experiments, and shows good development and utilization prospects.
Detailed Description
The present invention will be further described with reference to the following specific examples, which should not be construed as limiting the invention thereto. Modifications and substitutions of the methods, procedures, and conditions of the present invention can be made without departing from the spirit and substance of the invention. Unless otherwise indicated, the experimental procedures used in the examples are all conventional procedures and techniques well known to those skilled in the art, and reagents or materials are all commercially available.
Example 1 preparation method of antioxidant composition for bonito
Taking 2.5kg of bonito meat which is subjected to viscera removal, gill removal, cleaning, cutting and mincing, and mixing the raw materials according to a material-liquid ratio (weight ratio) of 1: 4, adding water, uniformly mixing, adjusting the pH value to 7.5 by using a sodium hydroxide solution, pouring the material with the adjusted pH value into an enzymolysis tank, turning on a power supply, starting a heating and stirring switch, after the temperature is increased to 50 ℃, adding 25IU of pancreatin into each gram of bonito meat, carrying out enzymolysis for 4 hours at the temperature of 50 ℃, then heating to 90 ℃, and keeping the temperature for 10 minutes to inactivate the enzyme. After the enzymatic hydrolysate is cooled, a three-foot centrifuge is adopted for centrifugal filtration to remove impurities and insoluble substances, an inorganic tubular ceramic membrane with the membrane aperture of 200nm is adopted for carrying out circulating microfiltration on the enzymatic hydrolysate after centrifugation, when the volume of the residual liquid is about 10 percent of that of the feed liquid, the operation is stopped to obtain a permeate liquid, the permeate liquid is subjected to nanofiltration through a nanofiltration membrane with the molecular weight cutoff of 200-300 daltons to obtain a nanofiltration permeate liquid, the nanofiltration permeate liquid is subjected to vacuum rotary evaporation and concentration, and then spray drying is carried out to prepare a dry powder, namely the bonito antioxidant compound, wherein the peptide component with the molecular weight of below 1000 daltons accounts for 96.04 percent, and the peptide component with the molecular weight of below 300 daltons accounts for 80.0 percent.
Example 2 in vivo antioxidant experiment and results of bonito antioxidant Complex
The weight of the SPF-grade NIH mice is 25-30 g in 30 male mice. Animals were randomly divided into 3 groups (10 animals per group) based on body weight, which were a blank control group, a model control group, and a bonito complex group.
The dosage of bonito compound was 0.5g/kg body weight, and the administration was performed by gavage at 0.2mL/10g body weight, and the same volume of ultrapure water was gavage in the model control group and the blank control group. Once daily for 30 consecutive days. After the last gavage, the model control group and the skipjack compound group are fasted for 16 hours (overnight), then 50% ethanol 12mL/kg BW is given for one-time gavage, and the liver is taken after 6 hours of cervical dislocation; the blank control group was not treated and the liver was not fasted. The test results are shown in Table 1.
According to the result judgment in the national food and drug administration antioxidant function evaluation method: if 3 indexes of the 4 indexes of the lipid oxidation product, the protein oxidation product, the antioxidant and the antioxidant enzyme are positive, the animal experiment result of the antioxidant function of the tested sample can be judged to be positive. Therefore, the animal experiment result of the antioxidant function of the bonito compound was positive.
The reducing power of the bonito compound at a concentration of 5mg/mL is equivalent to that of glutathione at a concentration of 0.125 mg/mL; IC with scavenging activity for 1, 1-diphenyl picrylphenylhydrazine free radical, superoxide anion free radical and hydroxyl radical50Values were 2.68mg/mL, 16.14mg/mL and 21.04mg/mL, respectively.
Claims (3)
1. A preparation method of an antioxidant compound for bonito is characterized by comprising the following steps:
s1, adjusting the pH value of the bonito flesh slurry to 7.5, adding trypsin according to the quality of bonito flesh for enzymolysis, wherein the enzyme adding amount is 25IU/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 4 hours, heating to 90 ℃, and keeping the temperature for 10 minutes to inactivate the enzyme;
s2, centrifuging, ultrafiltering and nanofiltering the enzymatic hydrolysate to obtain a skipjack antioxidant compound; the ultrafiltration is carried out by using a ceramic membrane, and the nanofiltration is carried out by using a nanofiltration membrane; the aperture of the ceramic membrane filter membrane of S2 is 200nm, and the cut-off molecular weight of the nanofiltration membrane of S2 is 200 to 300 daltons;
s1, the bonito meat slurry is prepared by removing internal organs, gilling, washing, cutting into pieces, mincing bonito meat, and mixing with water at a ratio of 1: 4, mixing evenly to obtain the product.
2. The antioxidant bonito complex obtained by the method of claim 1.
3. Use of the bonito antioxidant complex of claim 2 for the preparation of a food and/or a pharmaceutical and/or a cosmetic.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275181A (en) * | 2013-05-23 | 2013-09-04 | 浙江海洋学院 | Tuna ground meat polypeptide angiogenesis inhibiting factor as well as preparation method and application thereof |
| CN103540638A (en) * | 2013-10-12 | 2014-01-29 | 福建莆田市海一百食品有限公司 | Method for preparing antioxidative peptide from skipjack processing by-products |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103275181A (en) * | 2013-05-23 | 2013-09-04 | 浙江海洋学院 | Tuna ground meat polypeptide angiogenesis inhibiting factor as well as preparation method and application thereof |
| CN103540638A (en) * | 2013-10-12 | 2014-01-29 | 福建莆田市海一百食品有限公司 | Method for preparing antioxidative peptide from skipjack processing by-products |
Non-Patent Citations (2)
| Title |
|---|
| 大眼金枪鱼头蛋白酶解物1 ku 超滤组分的抗氧化活性及其理化性质;杨萍;《水产学报》;20120831;第36卷(第8期);第1297-1303页 * |
| 酶解金枪鱼头蛋白制备羟基自由基清除物的研究;柯虹乔;《农产品加工·学刊》;20110531;第5卷;第10-18页 * |
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