CN110338429A - Purposes of the ginseng oligopeptide in the food or health food for preparing anti-oxidation function - Google Patents
Purposes of the ginseng oligopeptide in the food or health food for preparing anti-oxidation function Download PDFInfo
- Publication number
- CN110338429A CN110338429A CN201910600912.5A CN201910600912A CN110338429A CN 110338429 A CN110338429 A CN 110338429A CN 201910600912 A CN201910600912 A CN 201910600912A CN 110338429 A CN110338429 A CN 110338429A
- Authority
- CN
- China
- Prior art keywords
- food
- parts
- jiljn
- oligopeptide
- panax ginseng
- 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.)
- Pending
Links
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 35
- 108010038807 Oligopeptides Proteins 0.000 title claims abstract description 34
- 102000015636 Oligopeptides Human genes 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 25
- 235000013402 health food Nutrition 0.000 title claims abstract description 19
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 title abstract description 7
- 241000208340 Araliaceae Species 0.000 title abstract 6
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 21
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 21
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 21
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 21
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 21
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 21
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 21
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 20
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 20
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 18
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 18
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 18
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 18
- 235000020232 peanut Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000015205 orange juice Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000036541 health Effects 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- 235000013365 dairy product Nutrition 0.000 claims abstract description 4
- 240000004371 Panax ginseng Species 0.000 claims description 29
- 235000002789 Panax ginseng Nutrition 0.000 claims description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013606 potato chips Nutrition 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims 1
- 230000003647 oxidation Effects 0.000 abstract description 9
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 238000002474 experimental method Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 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 20
- 210000002966 serum Anatomy 0.000 description 15
- 102000019197 Superoxide Dismutase Human genes 0.000 description 11
- 108010012715 Superoxide dismutase Proteins 0.000 description 11
- 210000004185 liver Anatomy 0.000 description 11
- 229960003180 glutathione Drugs 0.000 description 10
- 230000002829 reductive effect Effects 0.000 description 10
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 8
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 8
- 229910052760 oxygen Inorganic materials 0.000 description 8
- 239000001301 oxygen Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 239000003963 antioxidant agent Substances 0.000 description 7
- 230000003078 antioxidant effect Effects 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 230000036542 oxidative stress Effects 0.000 description 5
- -1 oxygen Anion Chemical class 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 108010024636 Glutathione Proteins 0.000 description 4
- 108090000143 Mouse Proteins Proteins 0.000 description 4
- 235000003969 glutathione Nutrition 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000006587 Glutathione peroxidase Human genes 0.000 description 3
- 108700016172 Glutathione peroxidases Proteins 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- OEGPRYNGFWGMMV-UHFFFAOYSA-N (3,4-dimethoxyphenyl)methanol Chemical compound COC1=CC=C(CO)C=C1OC OEGPRYNGFWGMMV-UHFFFAOYSA-N 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 2
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 2
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- AGBQKNBQESQNJD-UHFFFAOYSA-N lipoic acid Chemical compound OC(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 210000003470 mitochondria Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000021283 resveratrol Nutrition 0.000 description 2
- 229940016667 resveratrol Drugs 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- MGWGWNFMUOTEHG-UHFFFAOYSA-N 4-(3,5-dimethylphenyl)-1,3-thiazol-2-amine Chemical compound CC1=CC(C)=CC(C=2N=C(N)SC=2)=C1 MGWGWNFMUOTEHG-UHFFFAOYSA-N 0.000 description 1
- PXGPLTODNUVGFL-NAPLMKITSA-N 8-epi-prostaglandin F2alpha Chemical compound CCCCC[C@H](O)\C=C\[C@H]1[C@H](O)C[C@H](O)[C@H]1C\C=C/CCCC(O)=O PXGPLTODNUVGFL-NAPLMKITSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010053070 Glutathione Disulfide Proteins 0.000 description 1
- 206010019799 Hepatitis viral Diseases 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- SSISHJJTAXXQAX-ZETCQYMHSA-N L-ergothioneine Chemical compound C[N+](C)(C)[C@H](C([O-])=O)CC1=CNC(=S)N1 SSISHJJTAXXQAX-ZETCQYMHSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000018737 Parkinson disease Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000353135 Psenopsis anomala Species 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical class [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- YPZRWBKMTBYPTK-BJDJZHNGSA-N glutathione disulfide Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@H](C(=O)NCC(O)=O)CSSC[C@@H](C(=O)NCC(O)=O)NC(=O)CC[C@H](N)C(O)=O YPZRWBKMTBYPTK-BJDJZHNGSA-N 0.000 description 1
- 229940045883 glutathione disulfide Drugs 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000006101 laboratory sample Substances 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 235000019136 lipoic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002438 mitochondrial effect Effects 0.000 description 1
- 210000004493 neutrocyte Anatomy 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- CMFNMSMUKZHDEY-UHFFFAOYSA-M peroxynitrite Chemical compound [O-]ON=O CMFNMSMUKZHDEY-UHFFFAOYSA-M 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000003568 synaptosome Anatomy 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229960002663 thioctic acid Drugs 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- 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
- 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)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses purposes of the ginseng oligopeptide in the food or health food for preparing anti-oxidation function, wherein, the food or health care product includes solid, powdery, beverage, dairy produce and daily artificial food materials, the ginseng oligopeptide is in the food or health food for preparing anti-oxidation function, there is following raw material by made of portion rate: ginseng oligopeptide: 60-65, part apple: 15-20 parts, orange juice: 10-15 parts, die Chinakohl: 9-14 parts, cabbage: 11-16 parts, sunflower seed: 1-1.5 parts, pumpkin seed: 1-1.5 parts, carrot: 22-27 parts, red bean: 1-1.5 parts, peanut: 1-1.5 parts, soya-bean cake: 18-23 parts, water: 34-60 parts；In the experiment in food, after consumption under digestion and absorption effect, the oxidation resistance for improving white mouse is reached by the addition of ginseng oligopeptide, so that ginseng oligopeptide of the front in the food has the ability of anti-cell aging and oxidation.
Description
Technical field
The present invention relates to the anti-oxidation tech field of panax ginseng in jiljn oligopeptide, specially panax ginseng in jiljn oligopeptide is anti-in preparation
The food of oxidative function or the purposes in health food.
Background technique
Oxidative stress (Oxidative Stress, OS) refers to that vivo oxidation is unbalance with antioxidation, it is intended to it aoxidizes,
Lead to neutrophil leucocyte inflammatory infiltration, protease secretion increases, and generates a large amount of intermediate oxidation products.Oxidative stress is by free radical
A kind of negative effect generated in vivo, and be considered as a key factor for leading to aging and disease.ROSs includes super oxygen
Anion (.O2), hydroxy radical (.OH) and hydrogen peroxide (H2O2) etc.；RNS includes nitric oxide (.NO), nitrogen dioxide
(.NO2) and peroxynitrite (.ONOO-) etc..For body there are two class antioxidant systems, one kind is enzyme antioxidant system, packet
Include superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) etc.；Another kind of right and wrong
Enzyme antioxidant system, including erythrothioneine, vitamin C, vitamin E, glutathione, epiphysin, alpha-lipoic acid, carotenoids
Element, trace copper, zinc, selenium (Se) etc..
Anti-oxidant class drug can reduce damage of the oxygen radical to vascular wall, to play the role of anti-atherosclerosis.
Common anti-oxidant class drug includes vitamin E, vitamin C etc..Alcohol has anti-oxidant, removing free radical and influence peanut four
The pharmacological action of olefin(e) acid metabolism has preferable prevention and treatment to make the diseases such as Parkinson's disease, Alzheimer disease, virus hepatitis
With.Resveratrol has significant protective effect to rat brain mitochondria caused by oxygen radical, membrane phospholipid can be inhibited to degrade, line grain
Body swelling, increase membrane fluidity, improve mitochondrial state, improve oxidation resistance 3#, 4.Its polyphenol hydrogen-oxygen base junction
Structure has inoxidizability, can significantly inhibit the generation 34 during the oxidative damage of hepatomicrosome, brain mitochondria and synaptosome.It is white
The antioxidation of veratryl alcohol is its one of important mechanism with multi-biological effect.Research confirms the antioxygen of resveratrol
Change effect is better than vitamin E and vitamin C, and can remove free radical, especially hydroxy radical, makes also pass through from damage
The formation for inhibiting glutathione disulfide, makes glutathione be in reducing condition, to inhibit the formation of free radical.
Summary of the invention
The purpose of the present invention is to provide panax ginseng in jiljn oligopeptides in the food or health food for preparing anti-oxidation function
Purposes, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme: panax ginseng in jiljn oligopeptide is preparing anti-oxidation function
Food or health food in purposes, wherein the food or health care product includes solid, powdery, beverage, dairy produce and day
Ordinary person's work food materials, the artificial food materials have: wine, potato chips and the raw material of cooking；
The panax ginseng in jiljn oligopeptide has following raw material by portion rate system in the food or health food that prepare anti-oxidation function
At:
15-20 parts of apple of 60-65 portions of panax ginseng in jiljn oligopeptide
9-14 parts of die Chinakohl of 10-15 parts of orange juice
1-1.5 parts of sunflower seed of 11-16 parts of cabbage
22-27 parts of carrot of 1-1.5 portions of pumpkin seed
1-1.5 parts of peanut of 1-1.5 portions of red bean
34-60 parts of water of 18-23 parts of soya-bean cake
Preferably, the described apple peel stoning, the die Chinakohl and cabbage remove root and yellow leaf, the sunflower seed and kind
Melon seeds peeling, the carrot go root to remove epidermis coring, and the red bean is cleaned, and the orange juice selects fresh orange to go
Skin is squeezed the juice by juice extractor, and filtering residue taking juice is taken out after juicing.
Preferably, will treated apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut it is equal
It is crushed by juice extractor, soya-bean cake is subjected to grind into powder by milling apparatus.
Preferably, the apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut are crushing
Filter out therein 80% juice afterwards, the juice of filtering, which is stored in refrigerator-freezer, to be stored, store vessel surface enclose it is fresh-keeping
Film.
Preferably, the apple prepared, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut is broken
The powder addition of panax ginseng in jiljn oligopeptide is then wherein sufficiently mixed, stirs by end and the mixing of meju powder uniform stirring
It mixes and pours into water and orange juice in mixed process.
Preferably, the material being stirred is dried, vacuum environment is kept in drying process, it will after dry
Laminated structure is made in it.
Preferably, wherein its environment keeps dustfree environment in the processing such as peeling, peeling treated fruit is in crisper
In zero Shi Cunfang, extraneous low temperature environment is kept during storage, the low temperature environment temperature is controlled at 0-2 degrees Celsius.
Preferably, keep ambient temperature control at 2-5 degrees Celsius when carrying out juicing and break process.
Compared with prior art, the beneficial effects of the present invention are:
In the experiment in food, after consumption under digestion and absorption effect, reach and mentioned by the addition of panax ginseng in jiljn oligopeptide
The oxidation resistance of high white mouse, so that panax ginseng in jiljn oligopeptide of the front in the food has anti-cell aging and oxidation
Ability.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment one:
Purposes of the panax ginseng in jiljn oligopeptide in the food or health food for preparing anti-oxidation function, the food or health care product
Including solid, powdery, beverage, dairy produce and daily artificial food materials, the artificial food materials have: wine, potato chips and the raw material of cooking；
The panax ginseng in jiljn oligopeptide has following raw material by portion rate system in the food or health food that prepare anti-oxidation function
At:
15-20 parts of apple of 60-65 portions of panax ginseng in jiljn oligopeptide
9-14 parts of die Chinakohl of 10-15 parts of orange juice
1-1.5 parts of sunflower seed of 11-16 parts of cabbage
22-27 parts of carrot of 1-1.5 portions of pumpkin seed
1-1.5 parts of peanut of 1-1.5 portions of red bean
34-60 parts of water of 18-23 parts of soya-bean cake
Preparation process:
S1: the apple peel stoning, the die Chinakohl and cabbage remove root and yellow leaf, the sunflower seed and pumpkin seed
Peeling, the carrot go root to remove epidermis coring, and the red bean is cleaned, and the orange juice selects fresh orange peeling logical
It crosses juice extractor to squeeze the juice, taking-up filtering residue taking juice after juicing, its environment holding dustfree environment in the processing such as peeling, at peeling
Fruit after reason zero Shi Cunfang in crisper keeps extraneous low temperature environment, the low temperature environment temperature during storage
Control is at 0-2 degrees Celsius.
S2: by treated, apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut pass through
Juice extractor is crushed, and soya-bean cake is carried out grind into powder by milling apparatus, the holding when carrying out juicing and break process
Ambient temperature is controlled at 2-5 degrees Celsius.
S3: apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut mistake after being pulverized
Therein 80% juice is filtered, the juice of filtering, which is stored in refrigerator-freezer, to be stored, and preservative film is enclosed on the surface for storing vessel.
S4: by the apple prepared, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut powder with
And the mixing of meju powder uniform stirring, then the powder addition of panax ginseng in jiljn oligopeptide is wherein sufficiently mixed, stirring is mixed
Water and orange juice are poured into during closing.
S5: the material being stirred is dried, and vacuum environment is kept in drying process, is made after dry
Slabbing structure.
Embodiment two:
Test to the anti-oxidation function of model of oxidation white mouse.
Laboratory sample: it selects
15-20 parts of apple of 60-65 portions of panax ginseng in jiljn oligopeptide
9-14 parts of die Chinakohl of 10-15 parts of orange juice
1-1.5 parts of sunflower seed of 11-16 parts of cabbage
22-27 parts of carrot of 1-1.5 portions of pumpkin seed
1-1.5 parts of peanut of 1-1.5 portions of red bean
34-60 parts of water of 18-23 parts of soya-bean cake
And sample is prepared using following steps
S1: the apple peel stoning, the die Chinakohl and cabbage remove root and yellow leaf, the sunflower seed and pumpkin seed
Peeling, the carrot go root to remove epidermis coring, and the red bean is cleaned, and the orange juice selects fresh orange peeling logical
It crosses juice extractor to squeeze the juice, taking-up filtering residue taking juice after juicing, its environment holding dustfree environment in the processing such as peeling, at peeling
Fruit after reason zero Shi Cunfang in crisper keeps extraneous low temperature environment, the low temperature environment temperature during storage
Control is at 0-2 degrees Celsius.
S2: by treated, apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut pass through
Juice extractor is crushed, and soya-bean cake is carried out grind into powder by milling apparatus, the holding when carrying out juicing and break process
Ambient temperature is controlled at 2-5 degrees Celsius.
S3: apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut mistake after being pulverized
Therein 80% juice is filtered, the juice of filtering, which is stored in refrigerator-freezer, to be stored, and preservative film is enclosed on the surface for storing vessel.
S4: by the apple prepared, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut powder with
And the mixing of meju powder uniform stirring, then the powder addition of panax ginseng in jiljn oligopeptide is wherein sufficiently mixed, stirring is mixed
Water and orange juice are poured into during closing.
S5: the material being stirred is dried, and vacuum environment is kept in drying process, is made after dry
Slabbing structure.
Experimental animal:
Health is selected to reach SPF grades of bull white mouse 36, weight is controlled in 16 ± 3g.
36 12 groups of white mouse point are 1 three white mouse of first, 2 three white mouse of first, 3 three white mouse of first, 4 three white mouse of first, first 5
Three white mouse, 6 three white mouse of first, 7 three white mouse of first, 8 three white mouse of first, 9 three white mouse of first, 10 3 white mouse of first, first 11 3
12 3 white mouse of white mouse and first.
Adaptability the cultivation wherein free diet of each group white mouse, drinking-water are carried out after grouping.Animals fed experimental room meets state
SPF grades of mark, temperature range are 22 ± 2 DEG C, and relative humidity is 50%~60%, and daytime: night light and shade alt time is 12h: 12h,
Adaptability cultivation schedules to last 10-11 days, feeding basal feed in adaptability breeding process.
Note down every group of daily amount record, last day select wherein daily immediate six groups of corresponding amount into
Second of numbered packets of row, number is experimental group 1 to experimental group 6 respectively, and wherein experimental group 1 is used as blank control group.
Test method:
Every group of experimental group is under identical environment, the feed formulation for the anti-oxidation function that feeding is prepared then is carried out to it
Basal feed cultivates, the median for every group of amount that the amount of feeding records between, injects in S3 in the drinking water of dispensing
The daily 30mL of the juice retained.
In experimentation, each white mouse weigh primary every three days, the juice amount injected in reference water is adjusted by weight, often
Situations such as coat color and dietary amount and amount of drinking water of day observation white mouse, stool and urine, simultaneously records, after cultivating cultivation 8 weeks, white mouse
Blood was collected after 10h fasting for solids and liquids, and it is lethal that mouse is then put into anoxic.
Serum oxidative stress index detection, the detection of liver oxidative stress index.
Blood 3000r/min is centrifuged 10min, and serum is taken to detect 8- table hydrogen-oxygen-different prostaglandin according to kit specification
(8-Isoprostane), malonaldehyde (MDA), protein carbonyl group, superoxide dismutase (SOD), glutathione peroxidase
Enzyme (GSH-Px), reductive glutathione (GSH) are horizontal.
Liver is removed in ice bath, removes adipose tissue, with the physiological saline rinsing tissue of pre-cooling to no color, is weighed identical
Appropriate site tissue shreds tissue block with the small scissors of ophthalmology, the pre- cold saline of corresponding multiple is added, survey is made with refiner
The tissue homogenate (Homogenization time 10s/ times is spaced 30s, carries out in ice bath) of percentage composition (10%) needed for trying, 3000r/
Min low-temperature centrifugation 10min, takes supernatant, is carried out according to kit specification malonaldehyde (MDA), protein carbonyl group, superoxides discrimination
Change the measurement of enzyme (SOD), glutathione peroxidase (GSH-Px), reductive glutathione (GSH) content, measurement is completed
Each data are subjected to record statistics afterwards.8- table hydrogen-oxygen isopropyl dialdehyde
Experimental result:
Table 1
It is as shown in table 1:
Experimental group 2, experimental group 3, experimental group 4 and test group 5 white mouse serum in the different level of 8- table hydrogen-oxygen be substantially reduced, experimental group
The different level of 8- table hydrogen-oxygen obviously increases in 6 white mouse serum；
Malonaldehyde level is substantially reduced in the white mouse serum of experimental group 4, experimental group 2, experimental group 3, test group 5 and experimental group 6
Malonaldehyde level obviously increases in white mouse serum；
Malonaldehyde level is substantially reduced in the white mouse liver of experimental group 2, experimental group 5 and experimental group 6, experimental group 3 and experimental group 4
Malonaldehyde level obviously increases in white mouse serum.
Table 2
It is as shown in table 2:
Experimental group 2, experimental group 4, the white mouse Proteins in Serum carbonyl level of experimental group 5 and experimental group 6 obviously increase, experimental group
3 white mouse Proteins in Serum carbonyl level is substantially reduced；
The white mouse protein in liver carbonyl level of experimental group 4, experimental group 5 and experimental group 6 obviously increases, experimental group 2 and test
The white mouse protein in liver carbonyl level changing matter significant changes of group 3.
Table 3
It is as shown in table 3:
Experimental group 3, experimental group 4, experimental group 5 and experimental group 6 white mouse serum in SOD is horizontal obviously increases, the white mouse of experimental group 2
SOD level is substantially reduced in serum；
Experimental group 2, test group 3, experimental group 4, experimental group 5 and experimental group 6 white mouse serum in GSH-Px is horizontal obviously increases；
Experimental group 2, experimental group 3, experimental group 4 and experimental group 6 white mouse liver in SOD is horizontal obviously increases, the white mouse of experimental group 5
SOD level is substantially reduced in liver；
Experimental group 2 and test group 3, experimental group 4, experimental group 5 and experimental group 6 white mouse liver in GSH-Px is horizontal obviously increases.
Table 4
Experimental group 2, test group 3, experimental group 4, experimental group 5 and experimental group 6 white mouse serum in GSH level obviously increase；
Experimental group 2, experimental group 3, experimental group 4 and experimental group 6 white mouse liver in GSH is horizontal obviously increases, the white mouse of experimental group 5
GSH level is substantially reduced in liver.
Experiment conclusion:
Six groups of experimental groups of this experimental study setting, wherein the first experimental group is as blank control group, it is low to inquire into panax ginseng in jiljn
Influence of the poly- peptide to the Antioxidation reaction of white mouse.
At the end of experiment, experimental group 2-6 tests that 8- table hydrogen-oxygen in the serum of 2-6 is different, malonaldehyde, egg compared with experimental group 1
White matter carbonyl, the horizontal of SOD, GSH-Px and GSH increase, and malonaldehyde and protein carbonyl group increase particularly evident, liver in serum
The level of dirty middle SOD decreases, and completes so that verifying obtains the anti-oxidant Success in Experiment of this experiment.
The experimental results showed that white mouse can be significantly reduced in biooxidation products and protein oxidation in panax ginseng in jiljn oligopeptide
In the level of product, hence it is evident that the vigor of the antioxidase of white mouse is increased, itself anti-oxidation function of white mouse is effectively excited,
Have the potentiality as a kind of novel oxidation-resistant functional preparation, appropriate concentration range is daily 0.1~1g/kgbw.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. purposes of the panax ginseng in jiljn oligopeptide in the food or health food for preparing anti-oxidation function, wherein the food
Or health care product includes solid, powdery, beverage, dairy produce and daily artificial food materials, the artificial food materials have: wine, potato chips and cooking
Raw material；
The panax ginseng in jiljn oligopeptide has following raw material by portion rate system in the food or health food that prepare anti-oxidation function
At:
60-65 parts of panax ginseng in jiljn oligopeptide
15-20 parts of apple
10-15 parts of orange juice
9-14 parts of die Chinakohl
11-16 parts of cabbage
1-1.5 parts of sunflower seed
1-1.5 parts of pumpkin seed
22-27 parts of carrot
1-1.5 parts of red bean
1-1.5 parts of peanut
18-23 parts of soya-bean cake
34-60 parts of water.
2. use of the panax ginseng in jiljn oligopeptide according to claim 1 in the food or health food for preparing anti-oxidation function
On the way, it is characterised in that: the apple peel stoning, the die Chinakohl and cabbage remove root and yellow leaf, the sunflower seed
It is removed the peel with pumpkin seed, the carrot goes root to remove epidermis coring, and the red bean is cleaned, and the orange juice selects fresh tangerine
Son peeling is squeezed the juice by juice extractor, and filtering residue taking juice is taken out after juicing.
3. use of the panax ginseng in jiljn oligopeptide according to claim 2 in the food or health food for preparing anti-oxidation function
On the way, it is characterised in that: will treated apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut it is equal
It is crushed by juice extractor, soya-bean cake is subjected to grind into powder by milling apparatus.
4. use of the panax ginseng in jiljn oligopeptide according to claim 3 in the food or health food for preparing anti-oxidation function
On the way, it is characterised in that: apple, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and the peanut is crushing
Filter out therein 80% juice afterwards, the juice of filtering, which is stored in refrigerator-freezer, to be stored, store vessel surface enclose it is fresh-keeping
Film.
5. use of the panax ginseng in jiljn oligopeptide according to claim 4 in the food or health food for preparing anti-oxidation function
On the way, it is characterised in that: the apple prepared, die Chinakohl, cabbage, sunflower seeds, pumpkin seed, carrot, red bean and peanut is broken
The powder addition of panax ginseng in jiljn oligopeptide is then wherein sufficiently mixed, stirs by end and the mixing of meju powder uniform stirring
It mixes and pours into water and orange juice in mixed process.
6. use of the panax ginseng in jiljn oligopeptide according to claim 5 in the food or health food for preparing anti-oxidation function
On the way, it is characterised in that: the material being stirred is dried, vacuum environment is kept in drying process, it will after dry
Laminated structure is made in it.
7. use of the panax ginseng in jiljn oligopeptide according to claim 2 in the food or health food for preparing anti-oxidation function
On the way, it is characterised in that: wherein in the processing such as peeling, its environment keeps dustfree environment, and peeling treated fruit is in crisper
Zero Shi Cunfang, keeps extraneous low temperature environment during storage, and the low temperature environment temperature is controlled at 0-2 degrees Celsius.
8. use of the panax ginseng in jiljn oligopeptide according to claim 3 in the food or health food for preparing anti-oxidation function
On the way, it is characterised in that: keep ambient temperature control at 2-5 degrees Celsius when carrying out juicing and break process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910600912.5A CN110338429A (en) | 2019-07-04 | 2019-07-04 | Purposes of the ginseng oligopeptide in the food or health food for preparing anti-oxidation function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910600912.5A CN110338429A (en) | 2019-07-04 | 2019-07-04 | Purposes of the ginseng oligopeptide in the food or health food for preparing anti-oxidation function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110338429A true CN110338429A (en) | 2019-10-18 |
Family
ID=68177420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910600912.5A Pending CN110338429A (en) | 2019-07-04 | 2019-07-04 | Purposes of the ginseng oligopeptide in the food or health food for preparing anti-oxidation function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110338429A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116554271A (en) * | 2023-07-05 | 2023-08-08 | 吉林大学 | Ginseng peptide |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005260A (en) * | 2012-12-21 | 2013-04-03 | 北京康比特体育科技股份有限公司 | Antioxidant nutritional composition and manufacturing method thereof |
| CN105412391A (en) * | 2015-12-03 | 2016-03-23 | 哈尔滨医科大学 | Health care food formula having auxiliary antioxidant function and preparation method of health care food formula |
| CN106259940A (en) * | 2015-06-26 | 2017-01-04 | 吉林肽谷生物工程有限责任公司 | Jilin Radix Ginseng oligopeptide purposes in the food preparing anti-oxidation function or health food |
-
2019
- 2019-07-04 CN CN201910600912.5A patent/CN110338429A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005260A (en) * | 2012-12-21 | 2013-04-03 | 北京康比特体育科技股份有限公司 | Antioxidant nutritional composition and manufacturing method thereof |
| CN106259940A (en) * | 2015-06-26 | 2017-01-04 | 吉林肽谷生物工程有限责任公司 | Jilin Radix Ginseng oligopeptide purposes in the food preparing anti-oxidation function or health food |
| CN105412391A (en) * | 2015-12-03 | 2016-03-23 | 哈尔滨医科大学 | Health care food formula having auxiliary antioxidant function and preparation method of health care food formula |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116554271A (en) * | 2023-07-05 | 2023-08-08 | 吉林大学 | Ginseng peptide |
| CN116554271B (en) * | 2023-07-05 | 2023-09-01 | 吉林大学 | Ginseng peptide |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ercisli et al. | Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes. | |
| KR101889866B1 (en) | Pharmaceutical Composition Including Ginseng Saponin As Active Ingredient | |
| CN110574927B (en) | Anti-saccharification composition and preparation method thereof | |
| CN104758198A (en) | Powerful antioxidant skin-care product containing blackberry extract and preparation method and application thereof | |
| CN103483304A (en) | Technological method for extracting anthocyanidin from lycium ruthenicum murr | |
| CN108379294B (en) | Process for preparing donkey placenta freeze-dried powder by liquid nitrogen freezing and grinding method | |
| CN108902958A (en) | A kind of astaxanthin soft capsule and preparation method thereof | |
| KR101141840B1 (en) | Manufacturing method for purple sweet potato grain drink | |
| CN108991471B (en) | Natural food additive with strong antioxidant activity | |
| CN104757632B (en) | Fructose rosa roxburghii juice suspending beverage and production method thereof | |
| CN110338429A (en) | Purposes of the ginseng oligopeptide in the food or health food for preparing anti-oxidation function | |
| WO2011142592A2 (en) | Method for making eco-friendly apple cider, and eco-friendly apple cider made from whole apples using the method | |
| CN107173802A (en) | A kind of wild blueberry cyanine plain piece and its production method | |
| JP2711480B2 (en) | Production method of purple sweet potato pigment | |
| KR100760263B1 (en) | Manufacturing method of beverage composition comprising purple-fleshed sweet potato | |
| Kalisz et al. | Influence of storage conditions on selected quality characteristics of blue honeysuckle berry juice | |
| KR101714471B1 (en) | Feed for a pet dog having spirulina and manufacturing method thereof | |
| KR20150025545A (en) | Composition for lowering levels of lipid or glucose containing the juice of Hippophae rhamnoides L. | |
| CN114052250A (en) | Process for processing anthocyanin health food by using black corn seeds and black corn mandrels | |
| CN102145030A (en) | Kiwi soft capsule preparation method with functions of regulating immunity and inhibiting tumors | |
| CN105596402A (en) | Health product for preventing diabetes and senile dementia | |
| CN105961975B (en) | A kind of drinks and preparation method thereof containing chlorella growth factor | |
| Naqash et al. | Peach Wastes and By-Products: Chemistry, Processing, and Utilization | |
| TW201922113A (en) | Method for preventing browning in fresh fruits and vegetables using allulose | |
| KR20150094269A (en) | Manufacturing method of blck soybean curd cotaining berries |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191018 |
|
| WD01 | Invention patent application deemed withdrawn after publication |