CN113142592A - Fermentation type small molecule peptide for assisting in improving memory and preparation method and application thereof - Google Patents
Fermentation type small molecule peptide for assisting in improving memory and preparation method and application thereof Download PDFInfo
- Publication number
- CN113142592A CN113142592A CN202110424508.4A CN202110424508A CN113142592A CN 113142592 A CN113142592 A CN 113142592A CN 202110424508 A CN202110424508 A CN 202110424508A CN 113142592 A CN113142592 A CN 113142592A
- Authority
- CN
- China
- Prior art keywords
- parts
- peptide
- assisting
- preparation
- small molecule
- 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.)
- Withdrawn
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 120
- 238000000855 fermentation Methods 0.000 title claims abstract description 91
- 230000004151 fermentation Effects 0.000 title claims abstract description 91
- 150000003384 small molecules Chemical class 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 50
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 33
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 33
- 235000008434 ginseng Nutrition 0.000 claims abstract description 33
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 24
- 244000197580 Poria cocos Species 0.000 claims abstract description 18
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 18
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 15
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 15
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 15
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 15
- 235000020234 walnut Nutrition 0.000 claims abstract description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 12
- 240000007049 Juglans regia Species 0.000 claims abstract description 8
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 8
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 239000000413 hydrolysate Substances 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 102000004142 Trypsin Human genes 0.000 claims description 26
- 108090000631 Trypsin Proteins 0.000 claims description 26
- 229940059442 hemicellulase Drugs 0.000 claims description 26
- 108010002430 hemicellulase Proteins 0.000 claims description 26
- 239000012588 trypsin Substances 0.000 claims description 26
- 239000006041 probiotic Substances 0.000 claims description 24
- 235000018291 probiotics Nutrition 0.000 claims description 24
- 239000002131 composite material Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 18
- 239000008367 deionised water Substances 0.000 claims description 17
- 229910021641 deionized water Inorganic materials 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 230000002255 enzymatic effect Effects 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 6
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 2
- 230000001777 nootropic effect Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 21
- 231100000331 toxic Toxicity 0.000 abstract description 5
- 230000002588 toxic effect Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000002124 endocrine Effects 0.000 abstract description 3
- 241000208340 Araliaceae Species 0.000 description 31
- 241000699670 Mus sp. Species 0.000 description 24
- 238000012360 testing method Methods 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 11
- 241001465754 Metazoa Species 0.000 description 9
- 241000699666 Mus <mouse, genus> Species 0.000 description 9
- 241000572565 Alpinia oxyphylla Species 0.000 description 7
- 241000758791 Juglandaceae Species 0.000 description 7
- 238000012347 Morris Water Maze Methods 0.000 description 7
- 102000035195 Peptidases Human genes 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000012530 fluid Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 235000001188 Peltandra virginica Nutrition 0.000 description 3
- 244000046146 Pueraria lobata Species 0.000 description 3
- 235000010575 Pueraria lobata Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 230000019771 cognition Effects 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 230000001976 improved effect Effects 0.000 description 3
- 230000004807 localization Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000010412 perfusion Effects 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 238000004088 simulation Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 208000000044 Amnesia Diseases 0.000 description 2
- 208000031091 Amnestic disease Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 206010033557 Palpitations Diseases 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 230000006986 amnesia Effects 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000003930 cognitive ability Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000006993 memory improvement Effects 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 229940126680 traditional chinese medicines Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000004900 autophagic degradation Effects 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007087 memory ability Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000004112 neuroprotection Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000003393 splenic effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 238000010792 warming Methods 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
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention provides a fermented small molecular peptide for assisting in improving memory and a preparation method and application thereof, belonging to the technical field of health-care product preparation. The invention provides a fermented small molecule peptide for assisting in improving memory, which comprises the following raw materials for preparation in parts by mass: 1-3 parts of ginseng, 1-5 parts of Chinese yam, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 2-4 parts of radix puerariae, 1-3 parts of fructus alpiniae oxyphyllae, 5-10 parts of walnut and 5-10 parts of needle mushroom; the fermentation type small molecular peptide for assisting in improving memory is obtained by fermenting, carrying out enzymolysis and carrying out ultrafiltration on the raw materials. The raw materials for preparing the fermented micromolecule peptide for assisting in improving the memory comprise various intelligence-promoting medicinal and edible homologous components, the source is wide, the cost is low, the components are safe, no toxic or side effect is caused, and the fermented micromolecule peptide can improve the memory and can regulate and improve systems of human digestion, endocrine and the like after being taken continuously.
Description
Technical Field
The invention belongs to the technical field of health-care product preparation, and particularly relates to a fermentation type small molecular peptide for assisting in improving memory, and a preparation method and application thereof.
Background
In recent years, the development of the traditional Chinese medicine industry is very rapid, various traditional Chinese medicines play an important role in the treatment of difficult and complicated diseases, but the potential of the traditional Chinese medicines is not completely explored in the aspect of memory improvement, active ingredients with homology of medicine and food are not developed very efficiently, and in some researches on memory improvement at present, the preparation of natural product extracts by using sea cucumber flowers, fish roes and the like is facilitated, but the materials of the natural products are not fixed, and the uncontrollable factors of high cost, long preparation process period, complex technology and the like are accompanied. For the existing health care products for improving memory on the market, capsules, medicaments and the like containing DHA and other active ingredients still lack a reasonable quality control method. Therefore, how to select raw materials with high efficiency, low cost, short preparation period, simple and clear technical route and easy control of market circulation quality to process food or medicine so as to achieve obvious effects on improving human organism and auxiliary memory becomes a main problem in the technical field of traditional Chinese medicine component extraction at present.
Disclosure of Invention
In order to solve the problems, the invention provides a fermentation type small molecule peptide for assisting in improving memory and a preparation method and application thereof. The fermentation type small molecular peptide for assisting in improving the memory has a good promoting effect on improving the memory, and meanwhile, the preparation raw materials are wide in source, low in cost, safe in components, free of toxic and side effects, simple in preparation process, capable of being repeatedly operated and capable of realizing quantitative production.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a fermentation type small molecule peptide for assisting in improving memory, which comprises the following raw materials for preparation in parts by mass: 1-3 parts of ginseng, 1-5 parts of Chinese yam, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 2-4 parts of radix puerariae, 1-3 parts of fructus alpiniae oxyphyllae, 5-10 parts of walnut and 5-10 parts of needle mushroom; the fermentation type small molecular peptide for assisting in improving memory is obtained by fermenting, carrying out enzymolysis and carrying out ultrafiltration on the raw materials.
The invention provides a preparation method of a fermentation type small molecule peptide for assisting in improving memory in the technical scheme, which comprises the following steps: mixing the raw materials with deionized water, adding composite probiotics for fermentation to obtain fermentation liquor; carrying out enzymolysis on the obtained fermentation liquor to obtain a protease hydrolysate; and (3) performing ultrafiltration on the protease hydrolysate to obtain the fermentation type small molecular peptide for assisting in improving the memory.
Preferably, the volume ratio of the mass of the raw materials to the deionized water is 1g (2-6) mL.
Preferably, the complex probiotics comprise lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and lactobacillus casei; the number of the live bacteria of the composite probiotics is 100 hundred million-2000 hundred million CFU/g; the added mass of the composite probiotics accounts for 0.2-0.5% of the total mass of the raw materials and the deionized water.
Preferably, the fermentation temperature is 35-36 ℃, and the fermentation time is 36-48 h.
Preferably, the enzymolysis is carried out by sequentially using hemicellulase and trypsin; the adding amount of the hemicellulase accounts for 0.1-0.4% of the mass percent of the fermentation broth; the adding amount of the trypsin accounts for 0.1 to 0.4 percent of the mass percentage of the fermentation liquor; the enzymatic activity of the hemicellulase is 10 ten thousand u/g, and the enzymatic activity of the trypsin is 10 ten thousand u/g; the enzymolysis conditions of the hemicellulase are as follows: the temperature is 45-55 ℃, the pH value is 4.0-5.5, and the time is 1-2 h; the enzymolysis conditions of the trypsin are as follows: the temperature is 36-37 ℃, the pH value is 7.8-8.5, and the time is 1-2 h.
Preferably, the ultrafiltration comprises the steps of: and (3) performing ultrafiltration on the protein enzymolysis liquid through a filter membrane with the molecular weight of 2000Da, and collecting filtrate to obtain the fermentation type micromolecule peptide.
Preferably, after ultrafiltration, the filtrate is subjected to vacuum spray drying to obtain the fermentation type small molecular peptide powder.
The invention provides application of the fermented small molecule peptide for assisting in improving memory in the technical scheme or the fermented small molecule peptide for assisting in improving memory obtained by the preparation method in the technical scheme in preparation of an intelligence-improving health-care product.
Preferably, the types of the intelligence-developing health-care product comprise small-molecule peptide powder, small-molecule peptide rods, small-molecule peptide oral liquid, small-molecule peptide liquid beverage and small-molecule peptide biscuits.
Has the advantages that:
the invention provides a fermentation type small molecule peptide for assisting in improving memory, which comprises the following raw materials for preparation in parts by mass: 1-3 parts of ginseng, 1-5 parts of Chinese yam, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 2-4 parts of radix puerariae, 1-3 parts of fructus alpiniae oxyphyllae, 5-10 parts of walnut and 5-10 parts of needle mushroom; the fermentation type small molecular peptide for assisting in improving memory is obtained by fermenting, carrying out enzymolysis and carrying out ultrafiltration on the raw materials. The basic preparation substance of the fermented micromolecule peptide for assisting in improving memory provided by the invention contains various intelligence-promoting medicinal and edible homologous components, has the advantages of wide sources, low cost, safe components and no toxic or side effect, and can improve memory, regulate and improve systems of human digestion, endocrine and the like after being taken continuously. The results of the examples show that the fermented small molecule peptide for assisting in improving the memory can obviously improve the memory ability and learning cognitive ability of mice.
Drawings
FIG. 1 is a schematic view of a water maze; a is a camera, B is a platform, and C is a water pool.
FIG. 2 is a graph showing the positioning times of different processing groups in example 1;
FIG. 3 is a graph showing the positioning times of different processing groups in example 2;
FIG. 4 is a graph showing the positioning times of different processing groups in example 3;
FIG. 5 is a graph of comparative lines for different concentrations of a fermentable small molecule peptide.
Detailed Description
The invention provides a fermentation type small molecule peptide for assisting in improving memory, which comprises the following raw materials for preparation in parts by mass: 1-3 parts of ginseng, 1-5 parts of Chinese yam, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 2-4 parts of radix puerariae, 1-3 parts of fructus alpiniae oxyphyllae, 5-10 parts of walnut and 5-10 parts of needle mushroom; the fermentation type small molecular peptide for assisting in improving memory is obtained by fermenting, carrying out enzymolysis and carrying out ultrafiltration on the raw materials.
The raw material of the fermentation type small molecular peptide for assisting in improving memory comprises 1-3 parts of ginseng, preferably 2-3 parts, and more preferably 3 parts by mass. The invention has no special requirements on the source of the ginseng and can be obtained by adopting common commercial sources. The ginseng of the invention can regulate the central nervous system, treat neurasthenia, relieve or eliminate symptoms such as headache, palpitation, insomnia, amnesia, general weakness and the like, improve the memory of people, improve the working efficiency and enhance the body endurance and the accuracy of moving organs.
The raw material of the fermented small molecular peptide for assisting in improving memory comprises, by mass, 1-5 parts of Chinese yam, preferably 3-5 parts, and more preferably 5 parts. The invention has no special requirements on the source of the Chinese yam and can be obtained by adopting common commercial sources. The Chinese yam is mainly used for treating impairment of middle energizer, tonifying deficiency and winning, removing cold and heat evil qi, tonifying middle energizer and benefiting strength; the product can be taken for a long time, and has effects of improving hearing and eyesight, reducing weight, and prolonging life; tonify the five consumptive diseases and seven injuries, remove cold wind, calm the heart, tranquilize mind and tonify heart-qi deficiency.
The raw material of the fermentation type small molecular peptide for assisting in improving memory comprises 1-3 parts of rhizoma polygonati, preferably 2-3 parts of rhizoma polygonati, and more preferably 3 parts of rhizoma polygonati. The invention has no special requirements on the source of the rhizoma polygonati and only needs to adopt common commercial sources. Rhizoma Polygonati has effects of strengthening tendons and bones, replenishing essence, and treating weakness of spleen and stomach, and asthenia.
The raw material of the fermentation type small molecular peptide for assisting in improving memory comprises 1-3 parts of poria cocos, preferably 2-3 parts of poria cocos, and more preferably 3 parts of poria cocos. The invention has no special requirements on the source of the tuckahoe, and the tuckahoe can be obtained by adopting common commercial sources. The tuckahoe can promote diuresis, eliminate dampness, invigorate spleen and calm heart, and has certain regulation effect on spleen deficiency, anorexia, uneasiness, palpitation and insomnia.
The raw material of the fermentation type small molecular peptide for assisting in improving memory comprises, by mass, 2-4 parts of kudzu vine root, more preferably 3-4 parts, and even more preferably 4 parts. The invention has no special requirements on the source of the kudzuvine root and can be obtained by adopting common commercial sources. Radix Puerariae has effects of relieving muscles and fever, promoting eruption, promoting fluid production to quench thirst, invigorating yang and relieving diarrhea.
The raw material of the fermented small molecular peptide for assisting in improving memory comprises, by mass, 1-3 parts of fructus alpiniae oxyphyllae, more preferably 2-3 parts, and still more preferably 3 parts. The invention has no special requirements on the source of the sharpleaf galangal fruit and can be obtained by adopting common commercial sources. Fructus Alpinae Oxyphyllae is mainly used for treating deficiency-cold of spleen and stomach and has effect on cardiovascular system.
The raw material of the fermentation type small molecular peptide for assisting in improving memory comprises, by mass, 5-10 parts of walnuts, preferably 7-10 parts, and more preferably 10 parts. The invention has no special requirements on the source of the walnut and can be obtained by adopting common commercial sources. Walnuts contain a variety of free essential amino acids; isoleucine, leucine, tryptophan, phenylalanine, valine, threonine, lysine, and the like. Sweet in taste and warm in nature, entering kidney, lung and large intestine meridians; has effects of invigorating kidney, consolidating semen, strengthening waist, warming lung, relieving asthma, loosening bowel, and relieving constipation, and has rich nutrition and medicinal value.
The raw materials of the fermentation type small molecular peptide for assisting in improving memory comprise, by mass, 5-10 parts of needle mushroom, preferably 7-10 parts of needle mushroom, preferably 10 parts of needle mushroom, wherein the needle mushroom is rich in protein and multiple vitamins, the amino acid content is very rich, and especially the essential amino acidArginineAndlysineContent (wt.)High in content, and contains various mineral substances such as calcium, phosphorus, iron and the like, and has an important effect on improving the intelligence of children.
The fermentation type small molecular peptide for assisting in improving memory preferably exists in the form of small molecular peptide powder, the small molecular peptide powder is stable in nutrient content, favorable for storage and high in purity, and can be conveniently prepared into other dosage forms, such as small molecular peptide rods, small molecular peptide oral liquid, small molecular peptide liquid beverage, small molecular peptide biscuits and the like.
The ginseng, the poria cocos, the Chinese yam and the walnut regulate the nervous system of the organism, improve symptoms such as amnesia and the like, and play a role in improving memory; the sealwort, the sharpleaf galangal fruit and the kudzuvine root regulate spleen and stomach and cardiovascular systems to enable an organism to reach a mental plump state, and are helpful for the growth and development of the brain.
In addition, the invention makes the prepared fermented small molecular peptide contain various effective bioactive components such as ginsenoside, flammulina velutipes polysaccharide and the like by fermenting and enzymolyzing the raw materials, has the functions of anti-inflammation, antioxidation and neuroprotection, and improves the accumulation of brain Abeta and cognitive behavior by inducing and clearing protein aggregates through autophagy. The fermented small molecular peptide for assisting in improving the memory provided by the invention has the advantages of wide raw material source, low raw material cost, safe components, wide market circulation degree and no toxic or side effect, has a good effect on improving the memory by being taken persistently, and has the function of improving and regulating systems such as human digestion and endocrine, so that the utilization rate of medicinal and edible raw materials is improved, the medicine cost for improving the memory and regulating the organism is reduced, and the bioavailability and the bioactivity of the memory of a human body are increased to a greater extent.
The invention provides a preparation method of a fermentation type small molecule peptide for assisting in improving memory in the technical scheme, which comprises the following steps: mixing the raw materials with deionized water, adding composite probiotics for fermentation to obtain fermentation liquor; carrying out enzymolysis on the obtained fermentation liquor to obtain a protease hydrolysate; and (3) performing ultrafiltration on the protease hydrolysate to obtain the fermentation type small molecular peptide for assisting in improving the memory.
The raw materials are mixed with deionized water, and the compound probiotics are added for fermentation to obtain the fermentation liquor. In the present invention, the raw material is preferably used in a powder state; the particle size of the powder is preferably 100-200 meshes, more preferably 100 meshes, raw materials which are difficult to grind are removed, so that fermentation is more sufficient, active substances such as small molecular peptides are fully released, and the utilization rate of the raw materials is improved. In the invention, the ratio of the mass of the raw materials to the volume of the deionized water is preferably 1g (2-6) mL. The specific proportion of the invention is beneficial to the fermentation of the raw materials, on one hand, the raw materials can be fully and uniformly mixed in the aqueous solution, which is beneficial to the liquid fermentation, and on the other hand, the concentration of the fermentation liquor can not be diluted due to the addition of excessive water. The composite probiotics preferably comprise lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and lactobacillus casei. In the invention, the number of the live bacteria of the composite probiotics is preferably 100 hundred million to 2000 hundred million CFU/g; more preferably 2000 hundred million CFU/mL. In the invention, the added mass of the composite probiotics preferably accounts for 0.2-0.5% of the total mass of the raw materials and the deionized water; further preferably 0.5%. The invention has no special requirement on the source of the composite probiotics. The composite probiotics used in the examples of the present invention were purchased from jacobia bioengineering ltd of jaboticaceae, Shandong; wherein the lactobacillus acidophilus strain number is: JYLA-16, the serial number of the lactobacillus rhamnosus strain is as follows: JYLR-005, the number of the bifidobacterium lactis strain is as follows: JYBR-190, the number of lactobacillus casei strain is: JYLC-132. In the invention, the fermentation temperature is preferably 35-36 ℃, and more preferably 36 ℃; the fermentation time is preferably 36-48 h, and more preferably 48 h. The invention can fully release the effective substances in the raw materials through fermentation to obtain the active small molecular peptides, thereby improving the absorption and conversion efficiency of the active ingredients and enabling the effective ingredients in the food homologous substances to be better absorbed by organisms.
And (3) after obtaining the fermentation liquor, carrying out enzymolysis on the obtained fermentation liquor to obtain protein enzymolysis liquid. In the invention, the enzymolysis is carried out by using hemicellulase and trypsin in sequence. The hemicellulase has good effect on breaking cell walls, and the trypsin is further subjected to enzymolysis to obtain the small molecular peptides. In the present invention, the enzymatic activity of the hemicellulase is preferably 10 wu/g; the enzymatic activity of the trypsin is preferably 10 ten thousand u/g. The invention has no special requirements on the sources of hemicellulase and trypsin, and can meet the enzyme activity requirements. Hemicellulase and trypsin used in the examples of the present invention were purchased from Henan Wako Biotech Ltd. In the invention, the adding amount of the hemicellulase accounts for 0.1-0.4% of the mass percentage of the fermentation liquor, and is more preferably 0.4%; the adding amount of the trypsin accounts for 0.1-0.4% of the mass percent of the fermentation liquor, and the preferable amount is 0.4%. The specific proportion of the invention can lead the enzymolysis efficiency to be higher. In the invention, the enzymolysis temperature of the hemicellulase is preferably 45-55 ℃, and is further preferably 55 ℃; the enzymolysis time of the hemicellulase is 1-2 hours, and the preferable time is 2 hours; the enzymolysis pH of the hemicellulase is 4.5-6.5, preferably 5.5-6.5, and more preferably 6.5. In the invention, the enzymolysis temperature of the trypsin is preferably 45-55 ℃, and further preferably 55 ℃; the enzymolysis time of the trypsin is 1-2 h, and the preferable time is 2 h; the enzymolysis pH of the trypsin is 4.5-6.5, preferably 5.5-6.5, and more preferably 6.5. The specific enzymolysis conditions of the invention ensure that the enzymolysis efficiency achieves the optimal effect.
After the protease hydrolysate is obtained, the invention ultrafilters the protease hydrolysate to obtain the fermentation type micromolecule peptide for assisting in improving the memory. In the present invention, the ultrafiltration preferably comprises the steps of: and (3) performing ultrafiltration on the protein enzymolysis liquid through a filter membrane with the molecular weight of 2000Da, and collecting filtrate to obtain the fermentation type micromolecule peptide. The invention can obtain the fermentation type micromolecule peptide with the molecular weight of 2000Da by ultrafiltration so as to improve the absorption and utilization rate of the organism and further improve the treatment effect.
After ultrafiltration, the filtrate is preferably dried to obtain the fermented small molecule peptide dry powder for assisting in improving the memory. In the present invention, the drying is preferably carried out by a spray drying method, and more preferably by vacuum spray drying. The invention prepares the fermentation type small molecular peptide into the fermentation type small molecular peptide dry powder, which is more beneficial to subsequent storage and processing.
According to the preparation method of the fermentation type micromolecule peptide for assisting in improving the memory, disclosed by the invention, the composite probiotics are utilized to ferment various medicine-food homologous substances and then carry out enzymolysis, so that the effective substances in the raw materials are fully released, the absorption by a human body is facilitated, and the utilization rate of the raw materials is improved; meanwhile, the invention has the advantages of simple material taking, obvious effect, more reserved effective components, easy preparation, easy success of fermentation, repeatable operation and suitability for quantitative production.
The invention provides application of the fermented small molecule peptide for assisting in improving memory in the technical scheme or the fermented small molecule peptide for assisting in improving memory obtained by the preparation method in the technical scheme in preparation of an intelligence-improving health-care product. In the invention, the types of the intelligence-developing health care product preferably comprise small molecule peptide powder, small molecule peptide rods, small molecule peptide oral liquid, small molecule peptide liquid beverage and small molecule peptide biscuits; further preferably small molecular peptide powder, small molecular peptide oral liquid and small molecular peptide liquid beverage; still more preferably a small molecule peptide liquid beverage. The fermented small molecular peptide for assisting in improving memory provided by the invention can obviously improve memory and learning cognitive ability.
To further illustrate the present invention, the following examples are provided to describe a black food fermentation type complex polypeptide and its preparation method and application in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
A fermented small molecule peptide for assisting in improving memory is composed of the following raw materials in parts by mass: 1g of ginseng, 1g of Chinese yam, 1g of rhizoma polygonati, 1g of poria cocos, 2g of radix puerariae, 1g of fructus alpiniae oxyphyllae, 5g of walnuts and 5g of needle mushroom.
The preparation method comprises the following steps:
1) grinding ginseng, Chinese yam, rhizoma polygonati, poria cocos, radix puerariae, fructus alpiniae oxyphyllae, walnuts and the like into powder, sieving with a 100-mesh sieve, adding 100mL of deionized water for dissolving, adding 0.4g of composite probiotics, fermenting at 36 ℃ for 48 hours, and sterilizing to obtain fermentation liquor. Wherein the composite probiotics are purchased from Jiayi bioengineering GmbH of Shandong Zhongke; wherein the lactobacillus acidophilus strain number is: JYLA-16, the serial number of the lactobacillus rhamnosus strain is as follows: JYLR-005, the number of the bifidobacterium lactis strain is as follows: JYBR-190, the number of lactobacillus casei strain is: JYLC-132.
2, sequentially carrying out enzymolysis on the fermentation liquor by using 0.2g of hemicellulase and 0.2g of trypsin to obtain protein enzymolysis liquor. Hemicellulase and trypsin were purchased from wakawa biotechnology limited, and the enzymatic conditions for both enzymes were the same: the enzymolysis temperature is 55 ℃, the enzymolysis time is 2 hours, and the enzymolysis PH is 6.5; the enzymatic activity of the hemicellulase is 10 ten thousand u/g; the enzymatic activity of trypsin was 10 wu/g.
3) And (3) performing ultrafiltration on the fermentation liquor by using a filter membrane with the molecular weight cutoff of 2000Da through an ultrafiltration membrane, and collecting filtrate to obtain the fermentation type small molecular peptide for assisting in improving the memory. And carrying out vacuum concentration and spray drying on the obtained trapped fluid to obtain the fermented micromolecule peptide powder.
Example 2
A fermented small molecule peptide for assisting in improving memory is composed of the following raw materials in parts by mass: 2g of ginseng, 3g of Chinese yam, 2g of rhizoma polygonati, 2g of poria cocos, 3g of radix puerariae, 2g of fructus alpiniae oxyphyllae, 7g of walnuts and 7g of needle mushroom.
The preparation method comprises the following steps:
1) grinding ginseng, Chinese yam, rhizoma polygonati, poria cocos, radix puerariae, fructus alpiniae oxyphyllae, walnuts and the like into powder, sieving with a 100-mesh sieve, adding 100mL of deionized water for dissolving, adding 0.4g of composite probiotics, fermenting at 36 ℃ for 48 hours, and sterilizing to obtain fermentation liquor. The source of the complex probiotics is the same as that in example 1.
2) And sequentially carrying out enzymolysis on the fermentation liquor by using 0.2g of hemicellulase and 0.2g of trypsin to obtain protein enzymolysis liquor. The sources of hemicellulase and trypsin and the enzymatic conditions were the same as in example 1.
3) And (3) performing ultrafiltration on the fermentation liquor by using a filter membrane with the molecular weight cutoff of 2000Da through an ultrafiltration membrane, and collecting filtrate to obtain the fermentation type small molecular peptide for assisting in improving the memory. And carrying out vacuum concentration and spray drying on the obtained trapped fluid to obtain the fermented micromolecule peptide powder.
Example 3
A fermented small molecule peptide for assisting in improving memory is composed of the following raw materials in parts by mass: 3g of ginseng, 5g of Chinese yam, 3g of rhizoma polygonati, 3g of poria cocos, 4g of radix puerariae, 3g of fructus alpiniae oxyphyllae, 10g of walnut and 10g of needle mushroom.
The preparation method comprises the following steps:
1) grinding ginseng, Chinese yam, rhizoma polygonati, poria cocos, radix puerariae, fructus alpiniae oxyphyllae, walnuts and the like into powder, sieving with a 100-mesh sieve, adding 100mL of deionized water for dissolving, adding 0.4g of composite probiotics, fermenting at 36 ℃ for 48 hours, and sterilizing to obtain fermentation liquor.
2) And sequentially carrying out enzymolysis on the fermentation liquor by using 0.2g of hemicellulase and 0.2g of trypsin to obtain protein enzymolysis liquor.
3) And (3) performing ultrafiltration on the fermentation liquor by using a filter membrane with the molecular weight cutoff of 2000Da through an ultrafiltration membrane, and collecting filtrate to obtain the fermentation type small molecular peptide for assisting in improving the memory. And carrying out vacuum concentration and spray drying on the obtained trapped fluid to obtain the fermented micromolecule peptide powder.
Comparative example 1
A ginseng fructus alpiniae oxyphyllae fermented small molecular peptide is composed of the following raw materials in parts by mass: 1g of ginseng and 1g of sharpleaf galangal fruit.
The preparation method is the same as that of example 1, except that the addition amount of deionized water is 12 mL; the amount of the composite probiotics is 0.05 g; the amount of hemicellulase was 0.05g and the amount of trypsin was 0.05 g.
Comparative example 2
A ginseng fructus alpiniae oxyphyllae fermented small molecular peptide is composed of the following raw materials in parts by mass: 2g of ginseng and 2g of sharpleaf galangal fruit.
The preparation method is the same as that of example 1, except that the addition amount of deionized water is 16 mL; the amount of the composite probiotics is 0.07 g; the amount of hemicellulase was 0.07g and the amount of trypsin was 0.07 g.
Comparative example 3
A ginseng fructus alpiniae oxyphyllae fermented small molecular peptide is composed of the following raw materials in parts by mass: 3g of ginseng and 3g of sharpleaf galangal fruit.
The preparation method is the same as that of example 1, except that the addition amount of deionized water is 14 mL; the amount of the composite probiotics is 0.08 g; the amount of hemicellulase was 0.08g and the amount of trypsin was 0.08 g.
Application example 1
The effect of the fermented small molecule peptides of example 1 and comparative example 1 on improving memory is examined, and the specific scheme is as follows:
(1) animals: 24 wistar mice were purchased from the animal laboratory center of white chen medical college, university of ji forest, housed in SPF-grade animal rooms for one week, during which time they had free access to water.
(2) The main reagents are as follows: the fermented small molecule peptide group hydrolysate in example 1, the ginseng fructus alpiniae oxyphyllae group hydrolysate in comparative example 1, normal saline and common feed; wherein the ratio of the hydrolysate is as follows: the volume of the deionized water is 1g and 0.5 mL.
(3) The test process comprises the following steps: mice were randomized into 3 groups: blank control group (A1), fermentation type small molecule peptide group (A2), and Ginseng radix fructus Alpinae Oxyphyllae group (A3). Each group of 8 mice (initial body weight 20 + -2.0 g, SPF grade) except the blank control group were subjected to intragastric administration of 1 mL/(one time) of the corresponding hydrolysate 2 times a day, i.e. once in the morning and evening. At the same time, the blank group was given an equal amount of physiological saline for 14 days. After 14 days, the Morris water maze test was performed, and FIG. 1 is a water maze pattern diagram; wherein A is a camera, B is a platform, and C is a pool.
Morris water maze test:
a water pool: circular, diameter of about 120cm, overall height of 30cm, water level height of 25 cm. A platform with the diameter of 20cm is arranged in the device, and the height of the platform is about 24 cm. Constant temperature treatment is carried out in the tank, the water temperature is controlled at 24 ℃, and the error range is +/-1 ℃. The column is a platform for the mouse to stay on and is slightly higher than the water surface; the camera records the test process.
The test is divided into a positioning navigation part and a space exploration part, wherein the positioning navigation part records the time when the mouse is placed into water from different points to find the platform, namely the positioning time. And the space exploration is to remove the platform after the positioning navigation is finished, record the space exploration times of the mouse from the original release point to the original position of the platform, and detect the learning and memory acquisition capacity of the mouse and the memory retention capacity of the platform on the space position. The test results are shown in table 1 and fig. 2.
Table 1 example 1 fermentation type small molecule peptide mouse Morris water maze experiment
Note: the average of the water maze simulation data for 8 mice per group is shown in the table.
From the results in table 1, it can be seen that in the localization navigation test, the escape latency of the mice in the test group of the gavage fermentation type small molecular peptide hydrolysate is shorter and the time to reach the platform is shorter than those in the blank control group and the ginseng fructus alpiniae oxyphyllae group; and in the space exploration part, the track of the mice with the gastric perfusion fermentation type micromolecule peptide hydrolysate reaching the platform position shows certain memory characteristics, and the times are obviously more than those of mice in a blank control group and a ginseng fructus alpiniae oxyphyllae group. Therefore, the micromolecule peptide hydrolysate can be effectively proved to improve the memory capacity of the mouse and enhance the learning and cognition capacity.
Application example 2
The effect of the hydrolysate of example 2 and comparative example 2 on improving memory is examined, and the specific scheme is as follows:
(1) animals: 24 wistar mice were purchased from the animal laboratory center of white chen medical college, university of ji forest, housed in SPF-grade animal rooms for one week, during which time they had free access to water.
(2) The main reagents are as follows: the fermented small molecule peptide group hydrolysate in example 2, the ginseng fructus alpiniae oxyphyllae group hydrolysate in comparative example 2, normal saline and common feed. The ratio of hydrolysate was the same as in application example 1.
(3) The test process comprises the following steps: mice were randomized into 3 groups: a blank control group (B1), a fermentation type small molecular peptide group (B2) and a ginseng fructus alpiniae oxyphyllae group (B3). Each group of 8 mice (initial body weight 20 + -2.0 g, SPF grade) except the blank control group were subjected to intragastric administration of 1 mL/(one time) of the corresponding hydrolysate 2 times a day, i.e. once in the morning and evening. At the same time, the blank group was given an equal amount of physiological saline for 14 days. After 14 days the Morris water maze test was performed. The test results are shown in table 2 and fig. 3.
Table 2 example 2 fermentation type small molecule peptide mouse Morris water maze experiment
Note: the average of the water maze simulation data for 8 mice per group is shown in the table.
From the results in table 2, it can be seen that in the localization navigation test, the escape latency of the mice in the medium test group of the gavage fermentation type small molecular peptide hydrolysate is shorter and the time to reach the platform is shorter than those in the blank control group and the ginseng fructus alpiniae oxyphyllae group; and in the space exploration part, the track of the mice with the gastric perfusion fermentation type micromolecule peptide hydrolysate reaching the platform position shows certain memory characteristics, and the times are obviously more than those of mice in a blank control group and a ginseng fructus alpiniae oxyphyllae group. Therefore, the fermented micromolecule peptide hydrolysate can be effectively proved to improve the memory capacity of mice and enhance the learning and cognition capacity.
Application example 3
The effect of the hydrolysate of example 3 and comparative example 3 on improving memory is examined, and the specific scheme is as follows:
(1) animals: 24 wistar mice were purchased from the animal laboratory center of white chen medical college, university of ji forest, housed in SPF-grade animal rooms for one week, during which time they had free access to water.
(2) The main reagents are as follows: the fermented small molecule peptide group hydrolysate in example 3, the ginseng fructus alpiniae oxyphyllae group hydrolysate in comparative example 3, normal saline and common feed. The ratio of the hydrolysate was the same as in application example 1.
(3) The test process comprises the following steps: mice were randomized into 3 groups: a blank control group (C1), a fermentation type small molecule peptide group (C2) and a ginseng fructus alpiniae oxyphyllae group (C3). Each group of 8 mice (initial body weight 20 + -2.0 g, SPF grade) except the blank control group were subjected to intragastric administration of 1 mL/(one time) of the corresponding hydrolysate 2 times a day, i.e. once in the morning and evening. At the same time, the blank group was given an equal amount of physiological saline for 14 days. After 14 days the Morris water maze test was performed. The test results are shown in table 3 and fig. 4.
Table 3 example 3 fermentation type small molecule peptide mouse Morris water maze experiment
Note: the average of the water maze simulation data for 8 mice per group is shown in the table.
From the results in table 3, it can be seen that in the localization navigation test, compared with the blank control group and the ginseng fructus alpiniae oxyphyllae group, the mice in the multiple test group of the gavage fermentation type small molecular peptide hydrolysate have shorter escape latency and shorter time to reach the platform; the results of the comparative examples 1 to 3 also show that the time for reaching the platform is shorter as the dosage concentration of the fermentation type micromolecule peptide hydrolysate is higher; and in the space exploration part, the track of the mice with the gastric perfusion fermentation type micromolecule peptide hydrolysate reaching the platform position shows certain memory characteristics, and the times are obviously more than those of mice in a blank control group and a ginseng fructus alpiniae oxyphyllae group. Fig. 5 is a comparison line graph of the fermented small molecule peptides of examples 1-3 with different concentrations, and it can be found that the higher the dosage concentration of the fermented small molecule peptide hydrolysate is, the more times the mouse reaches the platform position. Therefore, the fermented micromolecule peptide hydrolysate can be effectively proved to improve the memory capacity of mice and enhance the learning and cognition capacity.
The results of the above examples show that the fermented small molecule peptide for assisting in improving memory provided by the invention has a remarkable effect on improving memory, and has the advantages of wide raw material source, low cost, safe components and no toxic or side effect.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. The fermented small molecule peptide for assisting in improving memory is characterized by comprising the following raw materials for preparation in parts by mass: 1-3 parts of ginseng, 1-5 parts of Chinese yam, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 2-4 parts of radix puerariae, 1-3 parts of fructus alpiniae oxyphyllae, 5-10 parts of walnut and 5-10 parts of needle mushroom; the fermentation type small molecular peptide for assisting in improving memory is obtained by fermenting, carrying out enzymolysis and carrying out ultrafiltration on the raw materials.
2. The method for preparing the fermented small molecule peptide for assisting in improving memory according to claim 1, comprising the following steps: mixing the raw materials with deionized water, adding composite probiotics for fermentation to obtain fermentation liquor; carrying out enzymolysis on the obtained fermentation liquor to obtain a protease hydrolysate; and (3) performing ultrafiltration on the protease hydrolysate to obtain the fermentation type small molecular peptide for assisting in improving the memory.
3. The preparation method of claim 2, wherein the volume ratio of the mass of the raw material to the deionized water is 1g (2-6) mL.
4. The preparation method according to claim 2, wherein the complex probiotics comprise lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus and lactobacillus casei; the number of the live bacteria of the composite probiotics is 100 hundred million-2000 hundred million CFU/g; the added mass of the composite probiotics accounts for 0.2-0.5% of the total mass of the raw materials and the deionized water.
5. The preparation method according to claim 2, wherein the fermentation temperature is 35-36 ℃, and the fermentation time is 36-48 h.
6. The preparation method according to claim 2, wherein the enzymolysis is carried out by using hemicellulase and trypsin in sequence; the adding amount of the hemicellulase accounts for 0.1-0.4% of the mass percent of the fermentation broth; the adding amount of the trypsin accounts for 0.1 to 0.4 percent of the mass percentage of the fermentation liquor; the enzymatic activity of the hemicellulase is 10 ten thousand u/g, and the enzymatic activity of the trypsin is 10 ten thousand u/g; the enzymolysis conditions of the hemicellulase are as follows: the temperature is 45-55 ℃, the pH value is 4.0-5.5, and the time is 1-2 h; the enzymolysis conditions of the trypsin are as follows: the temperature is 36-37 ℃, the pH value is 7.8-8.5, and the time is 1-2 h.
7. The method of claim 2, wherein the ultrafiltration comprises the steps of: and (3) performing ultrafiltration on the protein enzymolysis liquid through a filter membrane with the molecular weight of 2000Da, and collecting filtrate to obtain the fermentation type micromolecule peptide.
8. The preparation method of claim 7, further comprising the step of carrying out vacuum spray drying on the filtrate after ultrafiltration to obtain the fermented small molecule peptide powder.
9. Use of the fermented small molecule peptide for assisting in improving memory according to claim 1 or the fermented small molecule peptide for assisting in improving memory obtained by the preparation method according to any one of claims 2 to 8 in preparation of a health product for improving intelligence.
10. The use according to claim 9, wherein the types of said nootropic health products comprise small molecule peptide powder, small molecule peptide bar, small molecule peptide oral liquid, small molecule peptide liquid beverage and small molecule peptide biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110424508.4A CN113142592A (en) | 2021-04-20 | 2021-04-20 | Fermentation type small molecule peptide for assisting in improving memory and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110424508.4A CN113142592A (en) | 2021-04-20 | 2021-04-20 | Fermentation type small molecule peptide for assisting in improving memory and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113142592A true CN113142592A (en) | 2021-07-23 |
Family
ID=76869339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110424508.4A Withdrawn CN113142592A (en) | 2021-04-20 | 2021-04-20 | Fermentation type small molecule peptide for assisting in improving memory and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113142592A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117100774A (en) * | 2023-10-25 | 2023-11-24 | 山东中科嘉亿生物工程有限公司 | Application of lactobacillus acidophilus JYLA-16 in preparation of products for treating gall-stone |
-
2021
- 2021-04-20 CN CN202110424508.4A patent/CN113142592A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117100774A (en) * | 2023-10-25 | 2023-11-24 | 山东中科嘉亿生物工程有限公司 | Application of lactobacillus acidophilus JYLA-16 in preparation of products for treating gall-stone |
| CN117100774B (en) * | 2023-10-25 | 2024-02-13 | 山东中科嘉亿生物工程有限公司 | Application of lactobacillus acidophilus JYLA-16 in preparation of products for treating gall-stone |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105559084B (en) | Tree peony ferment and preparation method and application | |
| US9950024B2 (en) | Traditional Chinese medicine composition and the use thereof | |
| CN104623122B (en) | A kind of biological agent and preparation method thereof with anti-fatigue effect | |
| CN106266229B (en) | Enzyme with blood replenishing effect and preparation method thereof | |
| CN103462022B (en) | Cordyceps militaris nourishing paste and preparation method thereof | |
| CN101696444A (en) | Polypeptide extract as well as preparation method and application thereof | |
| CN111329055B (en) | Preparation method of trifoliate acanthopanax enzyme | |
| CN109329834A (en) | A kind of fructus lycii fatigue resistant health food and preparation method thereof | |
| CN102302161A (en) | Preparation method of ophidine oral liquid | |
| CN107373023A (en) | A kind of young quail fermented type Chinese herbal feed additive and preparation method thereof | |
| CN113142592A (en) | Fermentation type small molecule peptide for assisting in improving memory and preparation method and application thereof | |
| CN110547447A (en) | Royal jelly collagen fruit enzyme and preparation method thereof | |
| CN109394964A (en) | A kind of pharmaceutical composition of recuperating qi-blood and preparation method thereof | |
| CN113455651A (en) | A preparation containing stem cell extractive solution for improving metabolism and immunity and improving sub-health | |
| CN106858589A (en) | A kind of lycium ruthenicum compressing tablet and preparation method thereof | |
| CN110656151A (en) | Method for improving kidney-tonifying and yang-strengthening effects of sea cucumber | |
| CN116076710A (en) | Rose herbal ferment with anti-aging and whitening functions and preparation method and application thereof | |
| CN114470084A (en) | Environment-friendly and efficient composition for preventing and treating white feces of tilapia mossambica as well as preparation method and application thereof | |
| CN108660174B (en) | Sesame bioactive peptide for resisting fatigue and promoting intestinal probiotic proliferation | |
| CN113558238A (en) | Natto freeze-dried powder spina date seed solid beverage and preparation method thereof | |
| CN110743002A (en) | Sea cucumber beverage with anti-fatigue function and preparation method thereof | |
| CN110964618A (en) | Anti-fatigue health wine and preparation method thereof | |
| CN110547448A (en) | royal jelly collagen peptide fruit enzyme and preparation method thereof | |
| CN110801002A (en) | Pilose antler nourishing enzyme and preparation method thereof | |
| CN113100442B (en) | Royal jelly tortoise turtle peptide chewing tablet and preparation process 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210723 |
|
| WW01 | Invention patent application withdrawn after publication |