CN107177653A - The method that blood sugar reducing peptide is prepared using asparagus - Google Patents
The method that blood sugar reducing peptide is prepared using asparagus Download PDFInfo
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- CN107177653A CN107177653A CN201710405128.XA CN201710405128A CN107177653A CN 107177653 A CN107177653 A CN 107177653A CN 201710405128 A CN201710405128 A CN 201710405128A CN 107177653 A CN107177653 A CN 107177653A
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- asparagus
- blood sugar
- enzymolysis liquid
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 48
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 31
- 239000008280 blood Substances 0.000 title claims abstract description 29
- 210000004369 blood Anatomy 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 24
- 244000003416 Asparagus officinalis Species 0.000 title 1
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 24
- 239000006228 supernatant Substances 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 19
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- 238000001976 enzyme digestion Methods 0.000 claims abstract description 11
- 235000011121 sodium hydroxide Nutrition 0.000 claims abstract description 11
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- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 9
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims abstract description 8
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims abstract description 8
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- 238000006243 chemical reaction Methods 0.000 claims abstract description 7
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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- 239000002932 luster Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
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- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
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- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
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- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
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- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000007079 Peptide Fragments Human genes 0.000 description 1
- 108010033276 Peptide Fragments Proteins 0.000 description 1
- 108010076181 Proinsulin Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000007637 bowel dysfunction Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000001136 chorion Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229940125532 enzyme inhibitor Drugs 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- QUCZBHXJAUTYHE-UHFFFAOYSA-N gold Chemical compound [Au].[Au] QUCZBHXJAUTYHE-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000000110 microvilli Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000012747 synergistic agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/005—Enzyme inhibitors
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/01—Hydrolysed proteins; Derivatives thereof
- A61K38/011—Hydrolysed proteins; Derivatives thereof from plants
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Pharmacology & Pharmacy (AREA)
- Genetics & Genomics (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Epidemiology (AREA)
- Immunology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Water Supply & Treatment (AREA)
- Analytical Chemistry (AREA)
- Biophysics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention discloses a kind of method that utilization asparagus prepares blood sugar reducing peptide, comprise the following steps：Water-bath after asparagus dry powder is mixed with mass concentration for 0.4%~0.6% sodium hydrate aqueous solution, regulation supernatant pH value must be precipitated to refrigerated centrifuge after 4 ± 0.5；Added water in precipitation, neutral proteinase carries out enzyme digestion reaction after concussion condition, the enzyme digestion reaction product of gained is incubated 10~15min in 95~100 DEG C, then naturally cools to room temperature, centrifuges, obtain enzymolysis liquid；Enzymolysis liquid carries out hyperfiltration treatment, obtains ultrafiltration enzymolysis liquid；Ultrafiltration enzymolysis liquid is spray-dried, the hypoglycemic Gly-His-Lys of asparagus are obtained.
Description
Technical field
The invention belongs to technical field of bioengineering, and in particular to a kind of method that utilization asparagus prepares blood sugar reducing peptide.
Background technology
At present, diabetes have turned into the chronic disease of the serious threat human health after tumour, angiocardiopathy, are to threaten
One of three big chronic diseases of human health, postprandial hyperglycemia is the major risk factor of diabetes, alpha-glucosaccharase enzyme level
Agent can reduce carbohydrate in food by suppressing the activity of alpha-glucosidase in small intestine epithelium chorion brush border
Digestion, the generation of delay glucose plays an important roll in reduction postprandial blood sugar.Currently used for the phlorose of clinical treatment
Glycosides enzyme inhibitor, mostly chemical synthesis, are used for a long time and certain side effect are produced to people's physical efficiency, such as infringement liver, cause stomach and intestine
Inflatable and bowel dysfunction etc..
Biologically active peptide is derived from the multi-functional compounds of protein, and important adjustment effect is played in vital movement,
There is an effect such as promotion immune, hormone control, antibacterial, antiviral, anti-oxidant, lowering blood pressure and blood fat, hypoglycemic, and with easily disappearing
Change, it is safe the characteristics of, be the function factor of great development prospect.Extract to prepare from native protein and there is trophism and life
The Functional Polypeptides of activity are managed, protein enriched food product and agricultural product added value can be effectively improved.
Asparagus not only delicious flavour, while there is certain healthcare function, it is often edible to improve intelligence, resist tired
Labor, the effect such as anti-inflammation.Ion Absorption of Flammulina Velutipes contains zinc, potassium, and potassium can control the rise of blood glucose, and zinc can increase proinsulin conversion
For the ability of insulin, strengthen utilization of the body to glucose, suppress the rise of blood glucose.Asparagus can also suppress blood fat rise,
Cholesterol is reduced, diabetes cardiovascular and cerebrovascular disease is prevented and treated, the incidence of disease of diabetes complicated disease is reduced.
China is asparagus production and consumption big country, with the popularization of asparagus factorial praluction, and the yield of asparagus increases
It is many, but asparagus deep process technology backwardness, lack high value-added product, be unfavorable for asparagus industry sustainable health development.
JINZHENGU protein matter content is high, and amino acid content enriches very much, prepares biologically active peptide on JINZHENGU protein enzymolysis at present
Research is few, has research to prepare antibacterial peptide using asparagus.
201610381719.3 invention《A kind of gold needle mushroom extract and preparation method and application》Inform a kind of gold
Gold needle mushroom extract is made with water extraction, alcohol precipitation in the preparation method of pin mushroom extract, asparagus；Mainly wrapped in the gold needle mushroom extract
Include polysaccharide, proteins,vitamins,and minerals.Proved through experiment in vitro, the gold needle mushroom extract can suppress external α glycosidases
Vigor.In vivo studies shows that gold needle mushroom extract can substantially reduce the blood glucose of diabetes B rat, and regulation blood lipid metabolism is disorderly
Disorderly, improve insulin resistance, reduce serum free fatty acid levels, increase hepatic glycogen, muscle glycogen deposit repair impaired pancreas,
There is obvious treatment diabetes B effect.
The content of the invention
Blood sugar reducing peptide is prepared the technical problem to be solved in the present invention is to provide the utilization asparagus that a kind of cost is low, effect is good
Method.
In order to solve the above-mentioned technical problem, the present invention provides a kind of method that utilization asparagus prepares blood sugar reducing peptide, including
Following steps：
1) it is, 0.4%~0.6% by the asparagus dry powder (sieve that 60 mesh can be crossed) and mass concentration of water content≤15%
Sodium hydrate aqueous solution presses 1：After 11~13 weight is than mixing (asparagus dry powder is dissolved), 50~70 DEG C of water-baths 1.5~
2.5h, takes supernatant, regulation supernatant pH value to 4 ± 0.5；The supernatant refrigerated centrifuge after pH value will be adjusted, must precipitated (for gold
Pin mushroom albumen precipitation)；
2), by step 1) obtained by precipitation and water according to 1:After 3~5 weight is than mixing, regulation pH value to 7~7.5, so
After be warming up to 45~50 DEG C, add the neutral proteinase of Sediment weight 1% and carry out enzyme digestion reaction, hydrolysis temperature in concussion condition
For 45~50 DEG C, the enzyme digestion reaction time is 3~4h；
3), by step 2) obtained by enzyme digestion reaction product in being warming up to 95~100 DEG C in 5~10min, insulation 10~
15min, then naturally cools to room temperature, centrifugation, obtains enzymolysis liquid；
4), by step 3) obtained by enzymolysis liquid under 0.1~0.2Mpa operating pressure and 20~45 DEG C of operating temperature,
Hyperfiltration treatment is carried out using milipore filter, ultrafiltration enzymolysis liquid is obtained, the molecular cut off of the milipore filter is 3KDa；
5), ultrafiltration enzymolysis liquid is spray-dried, the hypoglycemic Gly-His-Lys of asparagus are obtained.
The improvement of the method for blood sugar reducing peptide is prepared as the utilization asparagus of the present invention：Step 2) in：Neutral proteinase
Enzyme activity is 100U/mg；Concussion frequency is 150~200r/min.
The further improvements in methods of blood sugar reducing peptide are prepared as the utilization asparagus of the present invention：The step 1) in it is cold
Freezing centrifugation is：The supernatant after pH value will be adjusted and centrifuge 10~20min in 7000~9000r/min at a temperature of 3~5 DEG C.
The further improvements in methods of blood sugar reducing peptide are prepared as the utilization asparagus of the present invention：The step 3) centrifugation
For：15~25min is centrifuged in 2500~3500r/min at a temperature of 3~5 DEG C, the supernatant of gained is enzymolysis liquid.
The further improvements in methods of blood sugar reducing peptide are prepared as the utilization asparagus of the present invention：The step 5) spraying
Drying is：EAT control is at 170~190 DEG C (preferably 180 DEG C), and leaving air temp control is at 90~100 DEG C (preferably 95
℃)。
The further improvements in methods of blood sugar reducing peptide are prepared as the utilization asparagus of the present invention：
The step 1) in, asparagus dry powder and the sodium hydrate aqueous solution of mass concentration 0.5% are pressed 1：12 weight
After mixing, 60 DEG C of water-bath 2h take supernatant, regulation supernatant pH value to 4, then 4 DEG C, centrifuge 15min under 8000r/min,
It must precipitate.
In the present invention, room temperature refers generally to 10~30 DEG C.
The method that the utilization asparagus of the present invention prepares Functional Polypeptides (blood sugar reducing peptide), with following technical advantage：
1st, the asparagus Functional Polypeptides prepared by the present invention are obtained through biological enzyme hydrolysis, with high inhibition a- glucuroides
Hyperglycemic patients are had auxiliary therapeutic action by the effect of activity, safe and free of toxic and side effects.
2nd, the present invention, by the technical transform of the present invention, can effectively improve the profit of asparagus product with asparagus raw material
With value, to continuing to promote agriculture upgrading synergy significant.
3rd, the inventive method is by the selection of the best conditions of preparation pr ocess, the optimal preparation method drawn, and passes through ultrafiltration
Membrane technology, have selected the peptide fragment with excellent activity, effectively enhances the content of active peptide to greatest extent.
4th, product of the invention can be used as medicine, health food, food, food additives, medicament synergistic agent etc., technique
It is scientific and reasonable, it is simple to operate, with stronger industrial implementation.
The mode of taking of the asparagus blood sugar reducing peptide of the present invention is oral, and consumption is about 4~5g/ days people.
Embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This.
Asparagus dry powder water content≤15% in following case, can cross the sieve of 60 mesh.
A kind of method that embodiment 1, utilization asparagus prepare blood sugar reducing peptide, is followed the steps below successively：
1), weigh after asparagus dry powder 2kg, plus 24kg 0.5% sodium hydrate aqueous solution mixing, 60 DEG C of extraction 2h,
Supernatant is taken, supernatant pH value is adjusted to (4 DEG C) centrifugation 15min of 4.0,8000r/min freezings with 1moL/L HCl, must precipitate
0.5kg,
2), in step 1) gained adds water in precipitating and 1.5kg and stirs, and utilizes 0.1moL/L sodium hydroxide regulation pH
It is worth for 7.0, is warming up to 45 DEG C, then adds neutral proteinase (100U/mg) 5.0g, 45 DEG C of (180r/min) under the conditions of concussion
Enzyme digestion reaction 3h；
3), by step 2) obtained by enzyme digestion reaction product in being warming up to 95~100 DEG C in 10min, keep this temperature
15min, naturally cools to room temperature, using J-6M types large capacity refrigerated centrifuge (BECKMAN companies) in rotating speed 3000r/min and
20min is centrifuged under the conditions of 4 DEG C, the supernatant of gained is enzymolysis liquid.
4), by the enzymolysis liquid under 0.1~0.2Mpa operating pressure and 20~45 DEG C of operating temperature, using ultrafiltration
Film carries out hyperfiltration treatment, obtains ultrafiltration enzymolysis liquid, and the ultrafiltration retaining molecular weight is 3KDa.
5), by the spray drying of ultrafiltration enzymolysis liquid, (technological parameter of spray drying is：EAT is controlled：180 DEG C, air-out
Temperature control：95 DEG C), produce asparagus blood sugar reducing peptide.
The hypoglycemic Gly-His-Lys of the asparagus, the micro- Huang of color and luster.The Gly-His-Lys are configured to 3mg/mL solution, measured to a- glucose
The inhibitory activity of glycosides enzyme is 60.2%.
Remarks explanation：Detection method to the inhibitory activity of a- glucuroides is (this is routine techniques)：
The certain density enzymolysis peptide solutions (configuration of 0.1mol/L, pH=6.9 phosphate buffer) of 50 μ L, 100 μ L are taken respectively
10mg/mL alpha-glucosaccharase enzyme solutions (using 0.1mol/L, pH=6.9 phosphate buffers are prepared), add in ELISA Plate, mix
Afterwards, 10min is placed at 25 DEG C.Then the PNPG (p-nitrophenyl-α-D- glucopyranosides) for adding 50 μ L 5mmol/L is molten
Liquid (uses 0.1mol/L, pH=6.9 phosphate buffers are prepared), at 37 DEG C after culture 30min, adds 50 μ L0.67mol/L's
Na2CO3Solution terminating reaction, determines absorbance under 405nm.The system is referred to as sample.
Following 3 systems are set simultaneously：Control, sample blank and control blank.
Control：50 μ L enzymolysis peptide solution is substituted with 50 μ L0.1mol/L, pH=6.9 phosphate buffers.
Sample blank：With 100 μ L 0.1mol/L, pH=6.9 phosphate buffers replace 100 μ L 10mg/mL α-grape
Glucosides enzyme solutions；
Compare blank：Respectively with the 0.1mol/L of respective volume amount, pH=6.9 phosphate buffers replace enzymolysis peptide solution and
Alpha-glucosaccharase enzyme solutions, inhibiting rate is calculated as follows.
A kind of method that embodiment 2, utilization asparagus prepare blood sugar reducing peptide, is followed the steps below successively：
1), weigh after asparagus dry powder 5kg, plus 60kg 0.5% sodium hydrate aqueous solution mixing, 60 DEG C of extraction 2h,
Supernatant is taken, supernatant pH value is adjusted to (4 DEG C) centrifugation 15min of 4.0,8000r/min freezings with 1moL/L HCl, must precipitate
1.3kg；
2), in step 1) gained adds water in precipitating and 6.5kg and stirs, and utilizes 0.1moL/L sodium hydroxide regulation pH
It is worth for 7.5, is warming up to 50 DEG C, then add neutral proteinase (100U/mg) 13.0g, in 50 under concussion condition (180r/min)
DEG C enzyme digestion reaction 4h；
Subsequent step be the same as Example 1.
The hypoglycemic Gly-His-Lys of asparagus of gained, the micro- Huang of color and luster.3mg/mL solution is configured to, is measured to a- glucuroides
Inhibitory activity be 62.1%.
Comparative example 1, by the step 2 of embodiment 1) in neutral proteinase (100U/mg) 5.0g, be changed to acid protease
(50U/mg) 5g, is that the 7.0 corresponding regulation pH value that are changed to are 4 by regulation pH value, remaining equivalent integers 1.Acquired results：
The Gly-His-Lys are configured to 3mg/mL solution, and it is 9.8% to measure to the inhibitory activity of a- glucuroides.
Comparative example 2, cancellation embodiment 1 step 1) in " supernatant pH value is adjusted to 4.0 " with 1moL/L HCl, i.e. by
Supernatant directly carries out 8000r/min refrigerated centrifuges 15min；
Remaining content is equal to embodiment 1.
Acquired results：After centrifugation, precipitation-free, it is impossible to carry out follow-up corresponding enzymolysis experiment.
Comparative example 3-1, by the step 1 of embodiment 1) in the weight of sodium hydrate aqueous solution 30kg is made into by 24kg；Remaining
Content is equal to embodiment 1.
Step 1) gained be precipitated as 0.46kg.
Comparative example 3-2, by the step 1 of embodiment 1) in the weight of sodium hydrate aqueous solution 15kg is made into by 24kg；Remaining
Content is equal to embodiment 1.
Step 1) gained be precipitated as 0.43kg.
Comparative example 4, by the step 2 of embodiment 1) in neutral proteinase (100U/mg) 5.0g, be changed to acid protease and wood
Melon protease (1：1) 10g, is that the 7.0 corresponding regulation pH value that are changed to are 6 by regulation pH value, by hydrolysis temperature, 45 DEG C are changed to 58.62
℃.Remaining equivalent integers 1.
The Gly-His-Lys are configured to 3mg/mL solution, and it is 12.6% to measure to the inhibitory activity of a- glucuroides.
Finally, in addition it is also necessary to it is to be noted that listed above is only several specific embodiments of the invention.Obviously, it is of the invention
Above example is not limited to, there can also be many deformations.One of ordinary skill in the art can be straight from present disclosure
Export or all deformations associated are connect, protection scope of the present invention is considered as.
Claims (6)
1. the method for blood sugar reducing peptide is prepared using asparagus, it is characterized in that comprising the following steps：
1) the asparagus dry powder and mass concentration of water content≤15%, are pressed 1 for 0.4%~0.6% sodium hydrate aqueous solution：
After 11~13 weight is than mixing, 50~70 DEG C of 1.5~2.5h of water-bath take supernatant, regulation supernatant pH value to 4 ± 0.5；Will
The supernatant refrigerated centrifuge after pH value is adjusted, must be precipitated；
2), by step 1) obtained by precipitation and water according to 1:After 3~5 weight is than mixing, regulation pH value to 7~7.5, Ran Housheng
Temperature is to 45~50 DEG C, and the neutral proteinase for adding Sediment weight 1% carries out enzyme digestion reaction in concussion condition, and hydrolysis temperature is 45
~50 DEG C, the enzyme digestion reaction time is 3~4h；
3), by step 2) obtained by enzyme digestion reaction product in being warming up to 95~100 DEG C in 5~10min, be incubated 10~15min, so
After naturally cool to room temperature, centrifuge, obtain enzymolysis liquid；
4), by step 3) obtained by enzymolysis liquid under 0.1~0.2Mpa operating pressure and 20~45 DEG C of operating temperature, use
Milipore filter carries out hyperfiltration treatment, obtains ultrafiltration enzymolysis liquid, the molecular cut off of the milipore filter is 3KDa；
5), ultrafiltration enzymolysis liquid is spray-dried, the hypoglycemic Gly-His-Lys of asparagus are obtained.
2. the method that utilization asparagus according to claim 1 prepares blood sugar reducing peptide, it is characterized in that the step 2) in：
The enzyme activity of neutral proteinase is 100U/mg；
Concussion frequency is 150~200r/min.
3. the method that utilization asparagus according to claim 2 prepares blood sugar reducing peptide, it is characterized in that：
The step 1) in refrigerated centrifuge be：To adjust the supernatant after pH value at a temperature of 3~5 DEG C in 7000~
9000r/min centrifuges 10~20min.
4. the method that utilization asparagus according to claim 3 prepares blood sugar reducing peptide, it is characterized in that：The step 3) from
The heart is：15~25min is centrifuged in 2500~3500r/min at a temperature of 3~5 DEG C, the supernatant of gained is enzymolysis liquid.
5. the method that utilization asparagus according to claim 4 prepares blood sugar reducing peptide, it is characterized in that：
The step 5) spray drying be：EAT control is at 170~190 DEG C, and leaving air temp is controlled at 90~100 DEG C.
6. the method that blood sugar reducing peptide is prepared according to any described utilization asparagus of Claims 1 to 5, it is characterized in that：
The step 1) in, asparagus dry powder and the sodium hydrate aqueous solution of mass concentration 0.5% are pressed 1：12 weight is than mixed
After conjunction, 60 DEG C of water-bath 2h take supernatant, regulation supernatant pH value to 4, then 4 DEG C, centrifuge 15min under 8000r/min, obtain heavy
Form sediment.
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| CN105768112A (en) * | 2016-03-30 | 2016-07-20 | 福建农林大学 | Preparation method of edible and medicinal fungi protein peptide-zinc chelate |
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