CN114532543A - Giant salamander low molecular weight peptide composition and application thereof - Google Patents
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- 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
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- A23L33/18—Peptides; Protein hydrolysates
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
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Abstract
The invention discloses a giant salamander low molecular weight peptide composition and application thereof. The giant salamander low molecular weight peptide composition comprises the following components in percentage by mass (1-20): 1 giant salamander low molecular weight peptide and pitaya peel extract; the content of the peptide with the molecular weight less than 600Da in the giant salamander low molecular weight peptide is more than 80%, the content of the peptide with the molecular weight less than 2000Da is more than 99%, and the giant salamander low molecular weight peptide is obtained by carrying out compound enzyme enzymolysis on the giant salamander whole fish; the complex enzyme comprises papain, trypsin and flavourzyme. The invention takes giant salamander whole fish as raw material, explores a specific enzymolysis process and obtains peptide with lower molecular weight; meanwhile, the fat-reducing effect is obviously improved by adopting the pitaya peel extract and the synergistic effect thereof. Has better application prospect in the field of deep processing of giant salamander products.
Description
Technical Field
The invention belongs to the field of health care products, and particularly relates to a giant salamander low molecular weight peptide composition and application thereof.
Background
Giant salamanders (Giant salamanders) are the most precious amphibians existing in the world, and with the maturity of the artificial Giant Salamander feeding technology in recent years, the national policy permits the second generation of artificially fed Giant salamanders to be processed and sold. At present, the deep-processed products of giant salamanders on the market are rare, the applied patent mostly uses giant salamander meat to prepare high molecular weight (5000Da) polypeptide, and no process patent that all edible parts (the giant salamander whole fish is used as raw materials and comprises fish skin, edible viscera and bones) are prepared by enzymolysis to prepare molecules with molecular weight not more than 2000Da and more than 80% of molecules less than 600Da and can directly absorb antioxidant peptide is seen.
In addition, little attention is paid to specific functional peptides of the giant salamander, such as lipid reduction, which further limits the application range of the giant salamander peptide.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a giant salamander low molecular weight peptide composition and application thereof, and the following technical scheme is specifically adopted:
a giant salamander low molecular weight peptide composition comprises the following components in percentage by mass (1-20): 1 giant salamander low molecular weight peptide and pitaya peel extract; the content of the peptide with the molecular weight less than 600Da in the giant salamander low-molecular-weight peptide is more than 80%, the content of the peptide with the molecular weight less than 2000Da is more than 99%, and the giant salamander low-molecular-weight peptide is obtained by carrying out enzymolysis on the giant salamander whole fish through a complex enzyme; the complex enzyme comprises papain, trypsin and flavourzyme.
The invention firstly researches the traditional means of taking giant salamander fish as a raw material for preparing peptide at present, artificially feeding the giant salamander whole fish as the raw material (comprising fish skin, edible viscera and bones), and explores the process of carrying out compound enzymolysis by adopting the compound enzyme by researching the enzymolysis process to obtain the giant salamander low molecular weight peptide with the molecular weight of less than 600Da and the content of less than 2000Da peptide of more than 99 percent. Meanwhile, the low molecular peptide obtained by the enzymolysis process has a certain effect on the discovery of lipid-lowering inventors, but the effect is not obvious. The mass ratio of the giant salamander low-molecular-weight peptide to the pitaya peel extract is more preferably (1-5): 1. in addition, the obtained giant salamander low molecular weight peptide also has a certain kidney tonifying effect.
Preferably, the preparation process of the giant salamander low molecular weight peptide is as follows:
(1) removing gills and intestinal tracts of giant salamanders, cleaning to obtain meat paste, and adding water to the meat paste to prepare meat pulp by a colloid mill;
(2) adding papain in an amount of 0.1-0.3% of the pulp, trypsin in an amount of 0.1-0.3% of the pulp and flavourzyme in an amount of 0.05-0.1% of the pulp, performing enzymolysis at 45-55 deg.C for 4-8h, and inactivating enzyme; filtering, centrifuging and taking supernatant fluid to obtain the giant salamander low molecular weight peptide.
Wherein, the enzyme deactivation conditions are as follows: and (3) at 95 ℃ for 15 min. The centrifugation conditions were 5000-.
When the giant salamander low molecular weight peptide composition is used for preparing a lipid-lowering product, in order to solve the problem of fishy smell, the invention tries some substances, and finally determines that the best mouthfeel is obtained by adding beta-cyclodextrin as a fishy smell removing agent. The product may also comprise Stichopus japonicus peptide and Concha Ostreae peptide for nutrition.
The invention has the beneficial effects that: the invention takes giant salamander whole fish as raw material, explores a specific enzymolysis process and obtains peptide with lower molecular weight; meanwhile, the fat-reducing effect is obviously improved by adopting the pitaya peel extract and the synergistic effect thereof. Has better application prospect in the field of deep processing of giant salamander products.
Drawings
FIG. 1 is a graph showing the results of molecular weight distribution detection of low molecular weight peptide of giant salamander whole fish.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments and the accompanying drawings to fully understand the objects, aspects and effects of the present invention.
Example 1:
a preparation method of giant salamander whole fish low molecular weight peptide comprises the following steps:
(1) pulping: removing gills and intestinal tracts of giant salamanders, cleaning, stirring into meat paste by a meat stirrer, adding a small amount of water, and grinding by a colloid mill for three times to prepare meat pulp;
(2) enzymolysis: adding papain 0.3%, trypsin 0.1% and flavourzyme 0.06% in a ratio of 1:4 into the meat pulp, slowly stirring and performing enzymolysis for 4h in a heat-preserving container at 50 ℃, and inactivating the enzyme for 15min at 95 ℃;
(3) centrifuging: filtering, centrifuging the filtrate in a centrifuge at 10000rpm, and taking supernatant to obtain the low molecular weight peptide of the giant salamander whole fish.
The molecular weight distribution of the low molecular weight peptide of the giant salamander whole fish is detected according to the standard method of GB/T22729-2008, and the result is shown in FIG. 1. As can be seen from FIG. 1, the content of the giant salamander whole fish low molecular weight peptide with the molecular weight of less than 600Da is more than 80%, and the content of the peptide with the molecular weight of less than 2000Da is more than 99%.
The method comprises the following steps of (1) carrying out deodorization treatment on the low molecular weight peptide of the giant salamander whole fish, wherein the specific process comprises the following steps: dissolving the giant salamander whole fish low-molecular-weight peptide in deionized water accounting for 50% of the mass of the giant salamander whole fish low-molecular-weight peptide to form a liquid to be treated, and then respectively treating the liquid by using active carbon (the fishy smell removing temperature is 37 ℃ and the fishy smell removing time is 40min), active dry yeast (the fishy smell removing temperature is 35 ℃ and the fishy smell removing time is 60min) and beta-cyclodextrin (the fishy smell removing temperature is 50 ℃ and the fishy smell removing time is 40min) as fishy smell removing agents.
And (3) carrying out fishy smell sensory evaluation on the product subjected to fishy smell removal treatment by adopting a scoring method, randomly inviting 10 persons with sensitive smell and taste to form an evaluation group, and respectively scoring the fishy smell of the peptide solution by adopting a mode of smelling firstly and then tasting. Deionized water is used as a contrast, the score is 0, the larger the score is, the heavier the fishy smell is, the highest score is 5, and the fishy smell degrees are sequentially heavy, heavier, common, lighter, slightly less and absent, which respectively correspond to 5, 4, 3, 2, 1 and 0. Taking the liquid to be treated which is not subjected to fishy smell removal treatment as a blank group.
As shown in table 1, it is understood from table 1 that β -cyclodextrin is the most effective and the activated carbon is not effective, and that activated dry yeast has a stronger fishy smell removing effect than activated carbon, but tends to make the liquid cloudy.
TABLE 1
Meanwhile, 218.91uM is selected as the molding concentration to establish a hydrogen peroxide induced HepG2 oxidative damage model through experiments. According to the result of a cytotoxicity experiment, the result shows that the giant salamander whole fish low molecular weight peptide has a protective effect on oxidative damage HepG2 cells within the range of 2-100 mu g/mL, and the giant salamander whole fish low molecular weight peptide with the concentration of 10 and 100 mu g/mL is selected for next-step exploration of an antioxidant mechanism. The detection by a flow cytometer shows that: the giant salamander whole fish low molecular weight peptide can relieve the retardation of HepG2 cells in the G1 stage, has the most obvious effect of relieving the retardation of the G1 stage in high concentration, and can inhibit H202Induces apoptosis of oxidative damage HepG2 cells. The low molecular weight peptide of the giant salamander whole fish with different concentrations can reduce H202Inducing and damaging the active oxygen level in HepG2 cells, having a powerful scavenging effect on the active oxygen in HepG2 cells, and presenting an obvious dose dependence relationship. Intervention H on low molecular weight peptide of giant salamander whole fish2O2The biochemical indexes in the system for inducing the oxidative damage of the cells are detected, and the experimental result shows that: in HepG2 cells, the giant salamander whole fish low molecular weight peptide can improve SOD activity, CAT and GSH-PX enzyme activity, GSH and MDA content, effectively remove peroxy radicals in cells, prevent lipid peroxidation and reduce oxidation level in cells, thereby playing a role in protecting cells from oxidative damage. Furthermore, according to WB results, the giant salamander whole fish low molecular weight peptide can reduce the expression of apoptosis-related proteins such as Cas pase-3 and Bax by removing excessive free radicals in cells in vivo, can increase the expression of anti-apoptosis protein Bcl-2, can inhibit the apoptosis of HepG2 cells, and can play a role in protecting against oxidative damage.
Example 2:
lipid-lowering experiments of giant salamander low molecular weight peptide compositions:
the experimental process comprises the following steps: selecting SPF SD male rats with body weight of 170 + -5 g, adaptively feeding for one week, dividing the rats into 7 groups (10 rats each group), and feeding the rats of the first group with normal feed as control group; feeding a second group with a high fat diet as a high fat group; while feeding the third group with the high-fat diet, feeding the low-molecular-weight peptide of giant salamander of example 1 (according to the standard of 0.4g per 1kg of high-fat diet per day); feeding the fourth group with high fat feed, and feeding Pitaya pericarp extract (0.4 g per 1kg high fat feed per day); feeding the fifth group with the high fat feed, while feeding the low molecular weight peptide composition of giant salamander (according to the standard of feeding 0.2g of low molecular weight peptide of giant salamander and 0.2g of pericarp extract of pitaya per 1kg of high fat feed per day); feeding the sixth group with the high fat feed, while feeding the low molecular weight peptide composition of giant salamander (according to the standard of feeding 0.3g of low molecular weight peptide of giant salamander and 0.05g of pericarp extract of pitaya per 1kg of high fat feed per day); feeding a giant salamander peptide composition (according to the standard that 0.2g of giant salamander peptide and 0.2g of pitaya peel extract are fed per 1kg of high-fat feed every day; the giant salamander peptide is prepared by carrying out enzymolysis on giant salamander whole fish by using 3% of alkaline protease and 3% of neutral protease as complex enzyme) while feeding the high-fat feed in the seventh group.
The average body weight of each group of rats, TG, TC and LDL were measured (averaged) after feeding for 6 weeks according to the above groups, and the results are shown in table 2.
TABLE 2
| Body weight (g) | TG(mol/L) | TC(mol/L) | LDL(mol/L) | |
| First group | 292.41 | 0.61 | 1.27 | 0.28 |
| Second group | 408.69 | 1.54 | 4.79 | 1.71 |
| Third group | 387.78 | 1.41 | 3.98 | 1.58 |
| Fourth group | 373.14 | 1.33 | 3.76 | 1.53 |
| Fifth group | 328.06 | 0.83 | 1.69 | 0.57 |
| Sixth group | 345.11 | 1.14 | 2.68 | 0.91 |
| Seventh group | 377.18 | 1.35 | 3.84 | 1.56 |
As can be seen from Table 2, the low molecular weight peptide of giant salamander and the pericarp extract of pitaya, which were obtained in example 1, had excellent lipid-lowering effect when fed together.
The above description is only a preferred embodiment of the present invention, and the present invention is not limited to the above embodiment, and the present invention shall fall within the protection scope of the present invention as long as the technical effects of the present invention are achieved by the same means. The invention is capable of other modifications and variations in its technical solution and/or its implementation, within the scope of protection of the invention.
Claims (7)
1. The giant salamander low molecular weight peptide composition is characterized by comprising the following components in percentage by mass (1-20): 1 giant salamander low molecular weight peptide and pitaya peel extract; the content of the peptide with the molecular weight less than 600Da in the giant salamander low-molecular-weight peptide is more than 80%, the content of the peptide with the molecular weight less than 2000Da is more than 99%, and the giant salamander low-molecular-weight peptide is obtained by carrying out enzymolysis on the giant salamander whole fish through a complex enzyme; the complex enzyme comprises papain, trypsin and flavourzyme.
2. The giant salamander low molecular weight peptide composition of claim 1, wherein the giant salamander low molecular weight peptide is prepared by the following process:
(1) removing gills and intestinal tracts of giant salamanders, cleaning to obtain meat paste, and adding water to the meat paste to prepare meat pulp by a colloid mill;
(2) adding papain in an amount of 0.1-0.3% of the pulp, trypsin in an amount of 0.1-0.3% of the pulp and flavourzyme in an amount of 0.05-0.1% of the pulp, performing enzymolysis at 45-55 deg.C for 4-8h, and inactivating enzyme; filtering, centrifuging and taking supernatant fluid to obtain the giant salamander low molecular weight peptide.
3. The giant salamander low molecular weight peptide composition of claim 2, wherein the enzyme deactivation conditions are: and (3) at 95 ℃ for 15 min.
4. The giant salamander low molecular weight peptide composition of claim 2, wherein the centrifugation conditions are 5000-.
5. The giant salamander low molecular weight peptide composition of claim 2, wherein the giant salamander low molecular weight peptide is subjected to a deodorization treatment, and the deodorization agent is beta-cyclodextrin.
6. Use of the giant salamander low molecular weight peptide composition of any one of claims 1 to 5 in the preparation of a lipid-lowering product.
7. The use of claim 5, wherein the product further comprises sea cucumber peptide and oyster peptide.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318721A (en) * | 2011-06-16 | 2012-01-18 | 天津科技大学 | Preparation method of deodorized fish protein powder |
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| CN113637717A (en) * | 2021-06-24 | 2021-11-12 | 山东裕盛生物科技有限公司 | Andrias davidianus oligopeptide and preparation method and application thereof |
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| CN104432083A (en) * | 2015-01-08 | 2015-03-25 | 四川大学 | Antioxygenic andrias davidianus polypeptide oral solution and preparation method thereof |
| CN104789622A (en) * | 2015-04-30 | 2015-07-22 | 中国食品发酵工业研究院 | Low-sensitization low-fishy-smell fish protein peptide whole powder, and industrialized preparation method and application thereof |
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