CN109105684B - Composition for reducing glycosylation of collagen peptide - Google Patents
Composition for reducing glycosylation of collagen peptide Download PDFInfo
- Publication number
- CN109105684B CN109105684B CN201810658478.1A CN201810658478A CN109105684B CN 109105684 B CN109105684 B CN 109105684B CN 201810658478 A CN201810658478 A CN 201810658478A CN 109105684 B CN109105684 B CN 109105684B
- Authority
- CN
- China
- Prior art keywords
- composition
- collagen
- collagen peptide
- parts
- concentrated juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 68
- 108010035532 Collagen Proteins 0.000 title claims abstract description 68
- 229920001436 collagen Polymers 0.000 title claims abstract description 68
- 239000000203 mixture Substances 0.000 title claims abstract description 56
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 55
- 230000001603 reducing effect Effects 0.000 title claims abstract description 24
- 230000013595 glycosylation Effects 0.000 title claims abstract description 23
- 238000006206 glycosylation reaction Methods 0.000 title claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 42
- 241000219991 Lythraceae Species 0.000 claims abstract description 23
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 23
- 235000019693 cherries Nutrition 0.000 claims abstract description 23
- 241000168517 Haematococcus lacustris Species 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 230000036541 health Effects 0.000 claims abstract description 17
- 241000167854 Bourreria succulenta Species 0.000 claims abstract 3
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 13
- 239000002417 nutraceutical Substances 0.000 claims 1
- 235000021436 nutraceutical agent Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 230000009759 skin aging Effects 0.000 abstract description 9
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 37
- 235000013361 beverage Nutrition 0.000 description 36
- 238000006243 chemical reaction Methods 0.000 description 26
- 238000002360 preparation method Methods 0.000 description 23
- 241001290151 Prunus avium subsp. avium Species 0.000 description 20
- 210000003491 skin Anatomy 0.000 description 18
- 238000009472 formulation Methods 0.000 description 14
- 230000001965 increasing effect Effects 0.000 description 11
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 10
- 239000012141 concentrate Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 238000002156 mixing Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 7
- 235000015120 cherry juice Nutrition 0.000 description 7
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 6
- 229920002674 hyaluronan Polymers 0.000 description 6
- 229960003160 hyaluronic acid Drugs 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000013525 pomegranate juice Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000004471 Glycine Substances 0.000 description 5
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 5
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 4
- 241000694540 Pluvialis Species 0.000 description 4
- 241000700159 Rattus Species 0.000 description 4
- 241000316848 Rhodococcus <scale insect> Species 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000001727 in vivo Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 210000000056 organ Anatomy 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 3
- 235000013793 astaxanthin Nutrition 0.000 description 3
- 239000001168 astaxanthin Substances 0.000 description 3
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 3
- 229940022405 astaxanthin Drugs 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- -1 oxygen radicals Chemical class 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 102000016942 Elastin Human genes 0.000 description 2
- 108010014258 Elastin Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000000692 Student's t-test Methods 0.000 description 2
- 241001506047 Tremella Species 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000010171 animal model Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 2
- 229920002549 elastin Polymers 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229960002591 hydroxyproline Drugs 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- NDTYTMIUWGWIMO-UHFFFAOYSA-N perillyl alcohol Chemical compound CC(=C)C1CCC(CO)=CC1 NDTYTMIUWGWIMO-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000008439 repair process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000012353 t test Methods 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 2
- 239000012224 working solution Substances 0.000 description 2
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 238000008157 ELISA kit Methods 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- YJPIGAIKUZMOQA-UHFFFAOYSA-N Melatonin Natural products COC1=CC=C2N(C(C)=O)C=C(CCN)C2=C1 YJPIGAIKUZMOQA-UHFFFAOYSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 206010051246 Photodermatosis Diseases 0.000 description 1
- 241000220299 Prunus Species 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 244000007021 Prunus avium Species 0.000 description 1
- 235000010401 Prunus avium Nutrition 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 206010001584 alcohol abuse Diseases 0.000 description 1
- 208000025746 alcohol use disease Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 210000001142 back Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007928 intraperitoneal injection Substances 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- DRLFMBDRBRZALE-UHFFFAOYSA-N melatonin Chemical compound COC1=CC=C2NC=C(CCNC(C)=O)C2=C1 DRLFMBDRBRZALE-UHFFFAOYSA-N 0.000 description 1
- 229960003987 melatonin Drugs 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 230000008845 photoaging Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 230000036560 skin regeneration Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007929 subcutaneous injection Substances 0.000 description 1
- 238000010254 subcutaneous injection Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a composition for reducing glycosylation of collagen peptide. The components of the composition comprise: the composition contains the haematococcus pluvialis, the cherry concentrated juice and the pomegranate concentrated juice, and the haematococcus pluvialis, the cherry concentrated juice and the pomegranate concentrated juice have the effect of synergistically reducing glycosylation of the collagen peptide, so that the utilization rate of the collagen is improved, and the effect of enhancing and delaying skin aging is achieved. The invention also provides food and health care products containing the composition, which have high safety and are suitable for long-term taking by human bodies.
Description
Technical Field
The invention relates to the technical field of food and health care products. More particularly, it relates to a composition for reducing glycosylation of collagen peptides and its application.
Background
Skin is the largest organ of the human body and suffers from aging as do other organs of the body. Skin aging is classified into two causes, exogenous and endogenous. Environmental pollution, bad living habits such as alcohol abuse and smoking, and photoaging caused by ultraviolet rays, which are major extrinsic factors in ultraviolet irradiation in sunlight. The endogenous factors of skin aging are mainly because the normal physiological circulation balance of the skin is broken due to the fact that the cell activity of a human body is reduced, the cell metabolism is slowed, the repair capacity is poor and the immunity is reduced along with the increase of the age of the human body, collagen in the skin is continuously reduced, moisturizing factors are continuously lost, skin pigments are increased, and the capacities of resisting oxidation and removing free radicals of the skin are reduced. The aging factors of the skin can lead the skin to lose softness, elasticity and luster, and lead the skin to have a series of aging phenomena such as wrinkles and the like.
The products on the market aim at improving the requirement of skin aging, and generally play a role in increasing the skin elasticity by supplementing collagen peptide substances. However, when the collagen peptide is digested and absorbed in vivo, a series of biochemical reactions such as glycosylation (maillard reaction) occur in the human environment, which results in loss of the collagen peptide and reduces effective utilization of the collagen peptide. Currently, there is no effective method for reducing collagen glycosylation in the prior art.
Disclosure of Invention
It is an object of the present invention to provide a composition for reducing glycosylation of collagen peptides, which is effective in reducing Maillard reaction of collagen peptides and increasing effective utilization of collagen peptides.
The second purpose of the invention is to provide a food or health care product containing the composition, which has high safety and good taste, has the effect of improving skin aging, and is suitable for daily health care of human bodies.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a composition for reducing glycosylation of a collagen peptide, comprising the following components: collagen peptide, haematococcus pluvialis, cherry juice concentrate and pomegranate juice concentrate.
Optionally, the amount of each component in the composition is: 3000-18000 parts of collagen peptide, 5-50 parts of haematococcus pluvialis, 1000 parts of 100-1000 parts of cherry concentrated juice and 1000 parts of pomegranate concentrated juice.
Optionally, the amount of each component in the composition is: 15000 parts of 5000-plus collagen peptide, 5-30 parts of haematococcus pluvialis, 800 parts of 100-plus cherry concentrated juice and 800-plus pomegranate concentrated juice.
Optionally, the amounts of the components in the composition are: 12000 parts of 6000-containing collagen peptide, 5-20 parts of haematococcus pluvialis, 700 parts of 200-containing cherry concentrated juice and 700 parts of 200-containing pomegranate concentrated juice.
In a second aspect, the present invention provides a food or health product comprising the above composition for reducing glycosylation of collagen peptides.
Optionally, the food product comprises more than 50% of the composition by mass percentage; the health care product contains more than 50% of the composition.
The invention has the following beneficial effects:
the haematococcus pluvialis, cherry condensed juice and pomegranate condensed juice contained in the composition can not only independently exert respective functions, but also can be mutually matched, so that the effect of reducing the Maillard reaction of collagen peptide is achieved, the absorption and the effective utilization of collagen are promoted, the utilization rate of the collagen is improved, the effect of enhancing and delaying the skin aging is achieved, the safety is high, and the composition is suitable for daily health care eating of people, particularly women.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
FIG. 1 shows a graph comparing the glycine contents measured in the respective groups in test example 1.
FIG. 2 is a graph showing a comparison of proline content measured in each group in test example 1.
Detailed Description
The invention discloses a food with reduced collagen peptide glycosylation. Those skilled in the art can modify the process parameters appropriately to achieve the desired results with reference to the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and products of the present invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications of the methods described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of the present invention without departing from the spirit and scope of the invention.
In order to further understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Unless otherwise specified, the reagents used in the examples of the present invention are commercially available products, and all of them can be purchased from commercial sources.
For example, cherry juice concentrates (derived from sweet cherries, acerola cherries, and the like, typically 3-5 fold concentrated, Brix ≧ 70); pomegranate concentrated juice (generally 6-8 times concentrated, Brix ≥ 70).
In one aspect, embodiments of the present invention provide a composition for reducing glycosylation of collagen peptides, the composition comprising: 3000-18000 parts of collagen peptide, 5-50 parts of haematococcus pluvialis, 1000 parts of 100-1000 parts of cherry concentrated juice and 1000 parts of pomegranate concentrated juice.
It should be noted that the amount of each component in the composition of the present invention can be adjusted, and the present invention does not limit the ratio of the amount of each component in the listed range, for example, when 50 parts of Haematococcus pluvialis is used, 500 parts of cherry concentrated juice can be used, or 700 parts of cherry concentrated juice, and there is no significant difference in the experimental effect of the adjustment according to the experimental data.
According to a specific embodiment, the collagen peptide is present in the composition in 5000-.
According to a particular embodiment, the haematococcus pluvialis is present in the composition in an amount of 5 to 30 parts, optionally 5 to 20 parts, and may for example also be 6 parts, 8 parts, 10 parts, 12 parts, 15 parts, 18 parts, etc., or any range between any of these parts.
According to one embodiment, the cherry juice concentrate in the composition is at 100-.
According to a specific embodiment, the pomegranate juice concentrate in the composition comprises 800 parts, optionally 200 parts, 700 parts, 300 parts, 400 parts, 500 parts, 600 parts, etc., or any range between any of these parts.
In the composition of the invention, collagen is a natural protein with a unique structure, is widely distributed in tissues such as cartilage, bone, skin, hair, muscle bonds, blood vessels and the like, and plays roles of protecting the body and supporting organs. Collagen is the most abundant protein in animal-derived proteins, and accounts for 25-30% of the total protein. The glycine content in collagen is the highest and accounts for about 27% of all amino acids. The contents of proline and hydroxyproline are also particularly high, respectively accounting for about 14%, wherein hydroxyproline is an amino acid specific to collagen. The collagen can provide nutrients needed by skin regeneration, promote skin repair and provide strong support for the dermis, so that the skin keeps firm and elastic.
Haematococcus pluvialis is a unicellular green alga in freshwater that produces large amounts of carotenoids, most of which are astaxanthin, under specific conditions. The molecular structure of astaxanthin makes it more resistant to oxidation. The astaxanthin plays an important role in human health due to strong free radical scavenging capacity, and can effectively prevent injury, aging and other injuries of various tissues, organs, cells, DNA and the like of a human body caused by oxidation of oxygen radicals.
The cherry is a plant of the genus Prunus in the family Rosaceae, and has a long medicinal history in China. The cherry juice is rich in natural components with health promotion function such as anthocyanin, kaempferol, gallic acid, quercetin, perilla alcohol and melatonin. Anthocyanin of cherry juice is a generic name of water-soluble natural edible pigment, and multiple studies show that the cherry anthocyanin has strong oxidation resistance.
Pomegranate has been cultivated in China for more than 2000 years, and fruits of the pomegranate are delicious and tasty, large in peel and thin, and sweet and juicy. Pomegranate juice is rich in antioxidant substances, such as polyphenol, tannin, ellagic acid, flavone and anthocyanin. Research clinical research shows that after 0.5L of pomegranate juice is taken every day for 15 days continuously, glutathione playing an antioxidation role in blood is obviously increased.
Protein glycosylation, the Maillard Reaction, refers to a chemical Reaction between an amino compound and a carbonyl compound, which is often present in the processes of food processing, tobacco development, traditional Chinese medicine processing, disease physiology, and the like. Factors affecting the maillard reaction are carbohydrate, amino compounds, temperature, moisture content, pH, oxidizing agents, etc. When the temperature is higher than 30 ℃, the Maillard browning speed is higher, and the reaction speed is increased faster along with the increase of the temperature. Under the condition of 10-15% of water content, Maillard reaction can be carried out. When the pH of the reaction system is in the range of 3 to 9, the Maillard reaction rate rapidly increases as the pH increases. Both metal ions and oxygen can promote the maillard reaction. The Maillard reaction can promote the loss of a large amount of protein and amino acid, and the finally generated black crystal-like substance cannot be absorbed and utilized by human bodies, thereby causing the waste of nutrient substances.
Collagen peptide contains abundant amino acids, and human body contains a large amount of carbohydrate such as glucose, which are basic acting substances of Maillard reaction. The temperature, moisture and other conditions in the human body meet the requirements of the occurrence of the Maillard reaction. Therefore, after being taken by human body, the collagen peptide can generate Maillard reaction with carbohydrate in vivo, so that the collagen peptide can not be completely and effectively absorbed and utilized by the human body, and the physiological effect of the collagen peptide is reduced.
The haematococcus pluvialis, the cherry concentrated juice and the pomegranate concentrated juice contained in the composition can not only exert the functions of the haematococcus pluvialis, the cherry concentrated juice and the pomegranate concentrated juice in vivo, but also find that the haematococcus pluvialis, the cherry concentrated juice and the pomegranate concentrated juice can cooperate with each other to consume oxygen, reduce the pH value, prevent or buffer intermediate reactions in the Maillard reaction, play a role in reducing the Maillard reaction of collagen peptides, promote the absorption and the effective utilization of collagen, improve the utilization rate of the collagen and achieve the effects of enhancing and delaying skin aging. The maximum use level of the collagen peptide is ensured by adjusting the use levels of the components, the use level of other components is minimized, the product function is ensured, and the cost is reasonably controlled.
On the other hand, the embodiment of the invention also provides a food or health care product containing the composition.
The food contains more than 50 percent of the composition of the invention by mass percentage; the health care product contains more than 50 percent of the composition.
It should be noted that when the composition of the present invention is used to prepare food or health care products, other functional ingredients, such as elastin peptide, tremella polysaccharide, chitosan oligosaccharide, yeast powder, fruit and vegetable juice, or extracts of natural substances, etc., may also be added to the food or health care products.
For the convenience of use by consumers, the health care product can be prepared into oral preparations by combining with acceptable carriers, diluents or flavoring agents and the like through the existing preparation process, and optionally, the preparation types can be powder, pills, tablets, granules, capsules or liquid preparations.
For example, when the oral preparation is a tablet, the preparation method thereof includes compounding, mixing materials, sieving and tabletting according to the formulation ratio.
When the oral preparation is a capsule, the preparation method comprises the steps of proportioning according to the formula proportion, mixing and encapsulating.
When the oral preparation is powder or granules, the preparation method comprises the steps of proportioning, mixing, sieving and packaging according to the formula proportion.
Further, the food may be a beverage or a soft candy for the convenience of the consumer. Other food types comprising the composition may also be made by those skilled in the art without further limitation.
According to one embodiment, when the soft candy is prepared, the preparation of the soft candy comprises pretreatment, sugar boiling, mixing and blending, and molding; when the oral preparation is a beverage, the preparation method of the beverage comprises the steps of proportioning, blending, homogenizing, sterilizing, filling and pasteurizing according to the formula proportion.
Example 1
This example provides a beverage with reduced glycosylation of collagen peptides, and the formulation of the beverage is shown in table 1.
TABLE 1 beverage formulation for reducing collagen peptide glycosylation
The preparation method of the beverage comprises the following steps:
mixing collagen peptide, haematococcus pluvialis, cherry concentrated juice and pomegranate concentrated juice according to the formula proportion shown in table 1, homogenizing, adding a proper amount of other ingredients such as elastin peptide, tremella polysaccharide, chitosan oligosaccharide, yeast powder, acidity regulator, sweetener and purified water, mixing, filling, and sterilizing at high temperature to obtain the finished product.
Example 2
This example provides a beverage with reduced glycosylation of collagen peptides, and the formulation of the beverage is shown in table 2.
TABLE 2 beverage formulations for reducing collagen peptide glycosylation
| Collagen peptide | 10000g |
| Haematococcus pluvialis | 10g |
| Cherry concentrated juice | 300g |
| Pomegranate concentrated juice | 700g |
The preparation method of the beverage is consistent with example 1.
Example 3
This example provides a beverage with reduced glycosylation of collagen peptides, and the formulation of the beverage is shown in the following table.
TABLE 3 beverage formulation for reducing collagen peptide glycosylation
| Collagen peptide | 10000g |
| Haematococcus pluvialis | 15g |
| Cherry concentrated juice | 700g |
| Pomegranate concentrated juice | 300g |
The preparation method of the beverage is consistent with example 1.
Comparative example
A beverage has a formula as shown in the following table.
TABLE 4A beverage formulation
The preparation method of the beverage is consistent with example 1. Comparative example 1
A beverage has a formula as shown in the following table.
TABLE 5A beverage formulation
| Collagen peptide | 10000g |
| Haematococcus pluvialis | 50g |
The preparation method of the beverage is consistent with example 1. Comparative example 2
A beverage has a formula as shown in the following table.
TABLE 6A beverage formulation
| Collagen peptide | 10000g |
| Haematococcus pluvialis | 500g |
The preparation method of the beverage is consistent with example 1. Comparative example 3
A beverage has a formula as shown in the following table.
TABLE 7A beverage formulation
| Collagen peptide | 10000g |
| Cherry concentrated juice | 1000g |
The preparation method of the beverage is consistent with example 1. Comparative example 4
A beverage has a formula as shown in the following table.
TABLE 8A beverage formulation
| Collagen peptide | 10000g |
| Cherry concentrated juice | 2000g |
The preparation method of the beverage is consistent with example 1.
Comparative example 5
A beverage has a formula as shown in the following table.
TABLE 9 beverage formulation
| Collagen peptide | 10000g |
| Pomegranate concentrated juice | 1000g |
The preparation method of the beverage is consistent with example 1.
Comparative example 6
A beverage has a formula as shown in the following table.
TABLE 10A beverage formulation
| Collagen peptide | 10000g |
| Pomegranate concentrated juice | 2000g |
The preparation method of the beverage is consistent with example 1.
Test example 1
To verify the synergistic effect of the composition of the present invention in reducing glycosylation of collagen peptides, the following experiments were carried out in this experimental example:
the test set up 10 control example groups, example 1 group, example 2 group, example 3 group, comparative example 1 group, comparative example 2 group, comparative example 3 group, comparative example 4 group, comparative example 5 group, comparative example 6 group.
Simulating in vivo reaction:
to 5000mL of phosphate buffer solution of pH7.0, 6mmol/L of glucose was added, and then the solution was divided into 10 groups on average. Control, example 1, example 2, example 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4, comparative example 5, comparative example 6 were added to each group at 1mL each. The solutions were placed in a 37 ℃ water bath for 90 min. Immediately after the reaction was completed, the reaction mixture was cooled in an ice bath. A total of 5 reactions were run as replicates.
Index measurement:
the amino acids with the highest content in the collagen peptide are glycine and proline. And respectively measuring the content of glycine and proline in the sample by using an amino acid analyzer of a sulfonic acid type cation resin chromatographic column, wherein the detection wavelength is 570nm and 440 nm.
Preparing a mixed amino acid standard working solution (100nmol/mL), injecting the mixed amino acid standard working solution and each sample solution into an amino acid analyzer in the same volume respectively, and calculating the concentration of amino acid in the sample solution by a peak area by an external standard method.
Data processing:
analysis was performed using SPSS19.0 statistical software, and comparisons between groups were performed using the t-test, with differences of P <0.05 being statistically significant.
As can be seen from the data in fig. 1 and 2, the glycine and proline contents of example 1, example 2, example 3 and the comparative examples were all significantly higher (P < 0.01) compared to the control. The result shows that the rhodococcus pluvialis, the cherry concentrated juice and the pomegranate concentrated juice can play a role in reducing the Maillard reaction of collagen.
Comparative example 1 was not significantly different (P > 0.05) from comparative example 2, indicating that increasing the amount of rhodococcus pluvialis used had no significant effect on the reduction of the maillard reaction of the collagen peptide.
Comparative example 3 has no significant difference (P > 0.05) from comparative example 4, indicating that increasing the amount of cherry juice concentrate used has no significant effect on the reduction of the collagen peptide maillard reaction.
Comparative example 6 is significantly different (P < 0.05) from comparative example 5, indicating that increasing the amount of pomegranate juice concentrate used enhances the reduction of the maillard reaction of collagen peptides. Comparative example 6 is significantly different (P < 0.05) from comparative example 1, comparative example 2, comparative example 3, and comparative example 4, indicating that the pomegranate juice concentrate used at a high level has a more significant collagen maillard reaction reducing effect than rhodococcus pluvialis and cherry juice concentrates.
Example 1 and example 2 were not significantly different (P > 0.05) from example 3. The proportion of the example group is similar to the effect of reducing the collagen Maillard reaction of the pomegranate concentrated juice with high use amount under the condition of reducing the use amount of rhodococcus pluvialis, cherry concentrated juice and pomegranate concentrated juice, wherein the proportion of the example group is significantly different from that of the comparative example 1, the comparative example 2, the comparative example 3, the comparative example 4 and the comparative example 5 (P is less than 0.05) and is not significantly different from that of the comparative example 6 (P is more than 0.05). Therefore, the proportion of the example group is better, the cost is saved compared with the proportion of the pomegranate concentrated juice with high use amount, and the natural antioxidant source in the product is increased, so that the composition has the characteristic of delaying skin aging.
Test example 2
In order to verify the effects of improving skin moisture and the like and delaying skin aging of the composition, the following animal tests are carried out:
the experimental animals used in the experiment are SPF-grade rats which are over 12 months old and have the weight of 180-220 g, and are purchased from the center of medical experimental animals in Guangdong province.
In this test, a blank control group, a model control group, an example 1 group, an example 2 group, an example 3 group, and 5 groups in total were set, and the components and the amounts of test samples in each group are shown in the following table.
TABLE 11 ingredient Table of test samples
Molding of peroxide animals:
except for the blank control group, animals of other groups are molded by using D-galactose 40mg-1.2g/kg BW through neck-back subcutaneous injection or intraperitoneal injection, the injection amount is 0.1mL/10g, 1 time per day, the blood is taken for measuring MDA, and the animals are divided into 1 model control group and 3 example groups randomly according to the MDA level.
Administration:
the samples of the 3 example groups were concentrated to the same volume suitable for intragastric gavage. The model control group was given the same volume of distilled water. The same dose of D-galactose was continuously administered to the dorsum cervicodomalis or the abdominal cavity at the same time as the administration of the 4 groups except the blank group.
Index measurement:
at the end of the experiment, animals were sacrificed; measuring the moisture content of the skin; and (3) measuring the content of hyaluronic acid in the skin by adopting a hyaluronic acid ELISA kit. Analysis was performed using SPSS19.0 statistical software, and comparisons between groups were performed using the t-test, with differences of P <0.05 being statistically significant.
TABLE 12 comparison of the skin Water content and hyaluronic acid content of the various groups
Note: comparing with blank control group,: < 0.05; compared with the model group, P is less than 0.05
As can be seen from the data in the table above, the skin water content and hyaluronic acid content of the model control group rats are significantly reduced (P < 0.05) compared with the blank control group, which indicates that animal modeling is successful.
Compared with the model control group, the skin water content and the hyaluronic acid content of the rats of 3 examples are obviously increased (P < 0.05). This shows that the substances in the example group have a certain effect on the rats in increasing the skin moisture content and hyaluronic acid content.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (5)
1. A composition for reducing glycosylation of a collagen peptide, wherein the composition is prepared from: 12000 parts of 6000-containing collagen peptide, 5-20 parts of haematococcus pluvialis, 700 parts of 200-containing cherry concentrated juice and 700 parts of 200-containing pomegranate concentrated juice.
2. A food product comprising the composition for reducing glycosylation of collagen peptides of claim 1.
3. The food product according to claim 2, wherein the food product or health product comprises more than 50% of the composition by mass.
4. A nutraceutical composition comprising the collagen peptide glycosylation reducing composition of claim 1.
5. The health product according to claim 4, wherein the food or health product contains more than 50% of the composition by mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658478.1A CN109105684B (en) | 2018-06-25 | 2018-06-25 | Composition for reducing glycosylation of collagen peptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810658478.1A CN109105684B (en) | 2018-06-25 | 2018-06-25 | Composition for reducing glycosylation of collagen peptide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109105684A CN109105684A (en) | 2019-01-01 |
| CN109105684B true CN109105684B (en) | 2022-07-29 |
Family
ID=64822871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810658478.1A Active CN109105684B (en) | 2018-06-25 | 2018-06-25 | Composition for reducing glycosylation of collagen peptide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109105684B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112168743B (en) * | 2019-07-01 | 2023-08-04 | 浙江宝韵生物科技有限公司 | Anti-aging collagen peptide mask liquid and preparation method thereof |
| CN113749260A (en) * | 2020-06-03 | 2021-12-07 | 石家庄以岭药业股份有限公司 | Collagen peptide composition and preparation method thereof |
| CN111972662A (en) * | 2020-07-29 | 2020-11-24 | 杭州娃哈哈科技有限公司 | Astaxanthin-containing oral liquid capable of resisting oxidation and expelling toxin and preparation method thereof |
| IT202000032396A1 (en) * | 2020-12-24 | 2022-06-24 | Innobio S R L | COMBINATION COMPOSITION CONTAINING AN ACTIVE INGREDIENT DERIVED FROM ALGAE AND ITS USES IN THE MEDICAL AND NUTRITIONAL FIELDS |
| CN114794490B (en) * | 2022-05-25 | 2023-07-25 | 江南大学 | Composition with skin photoaging resistance and auxiliary lipid reduction function |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101880768B1 (en) * | 2009-09-30 | 2018-07-20 | 후지필름 가부시키가이샤 | Process for production of composition containing collagen peptide |
| US8895034B2 (en) * | 2011-11-02 | 2014-11-25 | Mark K Bennett | Collagen production compound |
| CN105725184A (en) * | 2016-02-02 | 2016-07-06 | 北京同仁堂健康药业股份有限公司 | Composition containing haematococcus pluvialis and collagen and preparing method thereof |
| CN105901743A (en) * | 2016-05-12 | 2016-08-31 | 长青（中国）日用品有限公司 | Solid drink containing pomegranate, wolfberry and collagen |
| CN107549812B (en) * | 2017-10-16 | 2021-04-20 | 海南华研胶原科技股份有限公司 | A skin caring and antiaging food prepared from acerola cherry extract, Haematococcus pluvialis and fish collagen peptide, and its preparation method |
-
2018
- 2018-06-25 CN CN201810658478.1A patent/CN109105684B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN109105684A (en) | 2019-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109105684B (en) | Composition for reducing glycosylation of collagen peptide | |
| RU2221456C1 (en) | Biologically active substance, biologically active supplement to food, pharmaceutical preparation, biologically active supplement for feeding animal, veterinary preparation, fertilizer, activator of microbiological process, oral nutrition, perfume-cosmetic agent, hygienic agent, dairy foodstuff, confectionery, baked goods, butter-fat foodstuff, sauce, alcohol drink, nonalcoholic beverage, piscine foodstuff, meat foodstuff, macaroni article, chewing gum, beer | |
| KR101433188B1 (en) | Composition For Relieving Alcohol-induced Hangover Comprising Starch, Amino Acids, Active Complex Vitamin And Oriental Herb Medicine materials AND, The Manufacturing Method Thereof | |
| CN108271982A (en) | Fish collagen peptide plant solid beverage and preparation method and application thereof | |
| KR102396152B1 (en) | Easy-to-eat of Nutrition Balance Health Food | |
| CN112006198A (en) | Anti-sugar collagen drink and preparation method thereof | |
| CN107950851A (en) | One kind is without bitter taste complex polypeptide powder | |
| CN103436426A (en) | Production method of mulberry-blackberry fruit vinegar | |
| CN106722999B (en) | Collagen peptide preparation method, low-sugar collagen beauty cake containing collagen peptide preparation method and preparation method | |
| CN115316670A (en) | Composition for improving skin condition, health-care beverage and preparation method | |
| CN105031238A (en) | Maca traditional Chinese medicine health wine and brewing method thereof | |
| CN104560576B (en) | Maca health preserving wine and preparation method thereof | |
| CN103750094B (en) | Male hachinoko health-care paste and preparation method thereof | |
| KR100747481B1 (en) | Cracker and method for producing thereof | |
| CN113373017A (en) | Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof | |
| CN108094815A (en) | It enriches blood collagen solid beverage | |
| CN106119044A (en) | A kind of looks improving and the skin nourishing cider and preparation method thereof | |
| CN111317081A (en) | Beverage with beauty maintaining and young keeping functions | |
| CN105011047B (en) | Children's morning refreshment and preparation method thereof | |
| US20180084812A1 (en) | Method for manufacturing of soy sauce using bamboo salts | |
| KR100870063B1 (en) | Collagen Vita Citrus junos Tea Composition and Process for Producing of the same | |
| CN112586740A (en) | Protein product and preparation method thereof | |
| CN111084387A (en) | Multifunctional nutritional composition, preparation method thereof and health food | |
| CN112401246A (en) | Liquid beverage capable of tonifying qi, tonifying kidney and resisting fatigue and preparation method thereof | |
| CN110584126A (en) | Functional food with blood sugar reducing effect and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210922 Address after: No. 83, Taishan Road, Shantou City, Guangdong Province Applicant after: SIRIO PHARMA Co.,Ltd. Address before: 510623 rooms 4003 and 4004, No. 68, Huacheng Avenue, Tianhe District, Guangzhou, Guangdong Applicant before: WEWOW HEALTH INDUSTRY Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |