CN115260280A - Chilli seed antibacterial peptide and preparation method and application thereof - Google Patents
Chilli seed antibacterial peptide and preparation method and application thereof Download PDFInfo
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- CN115260280A CN115260280A CN202211191417.1A CN202211191417A CN115260280A CN 115260280 A CN115260280 A CN 115260280A CN 202211191417 A CN202211191417 A CN 202211191417A CN 115260280 A CN115260280 A CN 115260280A
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
- C12Q1/18—Testing for antimicrobial activity of a material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/185—Escherichia
- C12R2001/19—Escherichia coli
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/195—Assays involving biological materials from specific organisms or of a specific nature from bacteria
- G01N2333/24—Assays involving biological materials from specific organisms or of a specific nature from bacteria from Enterobacteriaceae (F), e.g. Citrobacter, Serratia, Proteus, Providencia, Morganella, Yersinia
- G01N2333/245—Escherichia (G)
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention provides a capsicum seed antibacterial peptide and a preparation method and application thereof, wherein the preparation method comprises the following steps: crushing, screening and degreasing pepper seeds to obtain pepper seed meal; extracting the capsicum seed meal by using an alkali solution to obtain an extract; centrifuging the extract, and collecting supernatant; performing primary ultrafiltration treatment on the supernatant, and collecting the permeate; performing secondary ultrafiltration treatment on the permeate, and collecting trapped fluid to obtain a capsicum seed antibacterial peptide solution; wherein the molecular weight cut-off of a filter membrane adopted in the primary ultrafiltration treatment is 8 to 15 KD; the molecular weight cut-off of a filter membrane adopted in the secondary ultrafiltration treatment is 3 to 7 KD. The capsicum seed antibacterial peptide obtained by the method for preparing the capsicum seed antibacterial peptide has an antibacterial effect, can efficiently inhibit bacteria in a short time, is particularly suitable for escherichia coli, and is beneficial to improving the nutritional and economic values of capsicum seeds. Moreover, the capsicum seed antimicrobial peptide has high yield and good purity, and the preparation method is simple and convenient to operate and is suitable for wide application.
Description
Technical Field
The invention relates to the field of food. Specifically, the invention relates to a capsicum seed antibacterial peptide, and a preparation method and application thereof.
Background
Capsicum, a herb of the genus Capsicum of the family Solanaceae, is native to Mexico, introduced into China, and is now mainly distributed in Sichuan, yunnan, guizhou, hunan, henan, etc. The capsicum mainly comprises capsicum pulp and capsicum seeds, wherein the capsicum seeds account for 30-60% of the dry weight of the capsicum and are the main by-products in the capsicum processing process. The chilli seeds contain rich dietary fiber, fat, protein, mineral substances, vitamin E and the like. The antibacterial peptide refers to a peptide substance with antibacterial activity, such as the antibacterial peptide in the chilli seeds can be efficiently obtained, the chilli seeds can be better developed and utilized, and the nutritional and economic values of the chilli seeds are improved.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art. Therefore, the invention provides the chilli seed antibacterial peptide and the preparation method and application thereof, and the chilli seed antibacterial peptide obtained by the method for preparing the chilli seed antibacterial peptide has an antibacterial effect, can be used for efficiently inhibiting bacteria in a short time, is especially suitable for escherichia coli, and is beneficial to improving the nutritional and economic values of the chilli seeds. Moreover, the capsicum seed antimicrobial peptide has high yield and good purity, and the preparation method is simple and convenient to operate and is suitable for wide application.
In one aspect of the invention, the invention provides a method for preparing the capsicum seed antibacterial peptide. According to an embodiment of the invention, the method comprises: crushing, screening and degreasing pepper seeds to obtain pepper seed meal; extracting the chilli seed meal with an alkali solution to obtain an extract; centrifuging the extract, and collecting supernatant; performing primary ultrafiltration treatment on the supernatant, and collecting a permeate; performing secondary ultrafiltration treatment on the permeate, and collecting trapped fluid to obtain a capsicum seed antimicrobial peptide solution; wherein the molecular weight cut-off of a filter membrane adopted in the primary ultrafiltration treatment is 8 to 15 KD; the molecular weight cut-off of a filter membrane adopted in the secondary ultrafiltration treatment is 3 to 7 KD.
According to the embodiment of the present invention, the capsicum seed powder with small particle size is obtained by pulverizing and sieving the capsicum seeds, so that the subsequent operation can more sufficiently act on the capsicum seeds. The fat contained in the chilli seeds is not beneficial to the separation and extraction of the bacteriostatic peptide of the chilli seeds, so the degreasing treatment is carried out in advance. Further, in order to study how to effectively extract the antibacterial peptide of the capsicum seed with antibacterial activity, the inventor conducts a great deal of research to find that the antibacterial peptide of the capsicum seed with antibacterial activity is dissolved in the alkali liquor, and then the antibacterial peptide of the capsicum seed in the capsicum seed meal can be effectively extracted by the alkali liquor, and the supernatant containing the antibacterial peptide of the capsicum seed can be separated by centrifugation. And then, the inventor adopts twice ultrafiltration treatments to effectively separate the capsicum seed antibacterial peptide with higher antibacterial activity, and further, the inventor optimizes ultrafiltration treatment conditions through a large number of experiments, and when the filter membrane with 8 to 15 KD is adopted for primary ultrafiltration treatment and the filter membrane with 3 to 7 KD is adopted for secondary ultrafiltration treatment, the obtained capsicum seed antibacterial peptide has high yield and good antibacterial activity.
According to the embodiment of the invention, the method for preparing the capsicum seed antibacterial peptide can also have the following additional technical characteristics:
according to the embodiment of the invention, a 50-70 mesh screen is adopted for sieving. Therefore, the hot pepper seed powder with large particle size can be conveniently removed, and the subsequent treatment is facilitated.
According to an embodiment of the present invention, the degreasing solvent used in the degreasing treatment is selected from n-hexane, petroleum ether or dehydrated ether. Therefore, fat in the chilli seed powder can be removed conveniently, and the subsequent separation and extraction of the chilli seed antibacterial peptide are not affected.
According to the embodiment of the invention, the mass volume ratio of the pepper seed powder obtained by screening treatment to the degreasing solvent is 1 to 8 to 1, and the unit is g/mL. Therefore, fat in the chilli seed powder can be effectively removed, and the subsequent separation and extraction of the chilli seed antibacterial peptide are not affected.
According to an embodiment of the present invention, the extraction process includes: leaching the pepper seed meal at least once by using alkali liquor; the pH value of the alkali liquor is 9-11, the mass volume ratio of the capsicum seed meal to the alkali liquor is 1 to 15-1, the unit is g/mL, the extraction temperature is 20-30 ℃, and the extraction time is 140-170 min. The inventor obtains the better extraction treatment conditions through a large number of experiments, thereby improving the yield of the capsicum seed antibacterial peptide.
According to the embodiment of the invention, the primary ultrafiltration treatment is carried out for 3 to 5 hours at the temperature of 40 to 50 ℃ and under the pressure of 0.2 to 0.6 MPa; the secondary ultrafiltration is carried out for 0.5 to 1.5 hours under the conditions that the temperature is 40 to 50 ℃ and the pressure is 0.2 to 0.6 MPa. The inventor obtains the better ultrafiltration treatment conditions through a large number of experiments, so that the obtained capsicum seed antibacterial peptide has high yield and good antibacterial activity.
According to an embodiment of the invention, the method further comprises: adjusting the pH value of the chilli seed antibacterial peptide solution to 6.8-7.2, and then carrying out freeze drying treatment to obtain chilli seed antibacterial peptide powder. The activity of the capsicum seed antibacterial peptide can be maintained under the pH condition, and the capsicum seed antibacterial peptide is convenient to store and carry after freeze drying treatment.
In another aspect of the invention, the invention provides a method for preparing the capsicum seed antibacterial peptide. According to an embodiment of the invention, the method comprises: 1) Pretreatment: crushing capsicum seeds, sieving with a 60-mesh sieve, mixing obtained capsicum seed powder with n-hexane, standing for 12h, stirring, and performing suction filtration on the mixture to obtain capsicum seed meal, wherein the mass-to-volume ratio of the capsicum seed powder to the n-hexane is 1:10 in g/mL; 2) Alkali dissolution: leaching the pepper seed meal for 1 time by using an alkali liquor with the pH value of 10.0, wherein the mass volume ratio of the pepper seed meal to the alkali liquor is 1; 3) Centrifuging: centrifuging the extract at 4 deg.C and 10000r/min for 20 min, and collecting supernatant; 4) Primary ultrafiltration: performing primary ultrafiltration treatment on the supernatant under the following primary ultrafiltration treatment conditions: selecting a polyether sulfone membrane with the molecular weight cutoff of 10 kD, carrying out ultrafiltration treatment on the supernatant for 4 hours at the temperature of 45 ℃ and the operating pressure of 0.40 Mpa, stopping ultrafiltration, and collecting a permeate; 5) Secondary ultrafiltration: and carrying out secondary ultrafiltration treatment on the permeate, wherein the secondary ultrafiltration treatment conditions are as follows: selecting a polyether sulfone membrane with the molecular weight cutoff of 5kD, performing ultrafiltration treatment on the permeate for 1 h at the temperature of 45 ℃ and the operating pressure of 0.40 Mpa, stopping ultrafiltration, and collecting the retentate; 6) Neutralizing: adjusting the pH value of the trapped fluid to 7.0; 7) And (3) freeze drying: and (4) freeze-drying the trapped fluid obtained by neutralization to obtain the capsicum seed antibacterial peptide powder.
Therefore, the capsicum seed antibacterial peptide obtained by the preparation method provided by the embodiment of the invention has an antibacterial effect, can efficiently inhibit bacteria in a short time, has a remarkable effect on inhibiting escherichia coli, and is beneficial to improving the nutritional and economic values of capsicum seeds. Moreover, the capsicum seed antimicrobial peptide has high yield and good purity, and the preparation method is simple and convenient to operate and is suitable for wide application.
In another aspect of the invention, the invention provides a capsicum seed antimicrobial peptide. According to an embodiment of the invention, the capsicum seed antimicrobial peptide is obtained by the method for preparing the capsicum seed antimicrobial peptide. Therefore, the capsicum seed antimicrobial peptide provided by the embodiment of the invention has strong antimicrobial activity, can effectively inhibit growth and metabolism of escherichia coli, and has high product purity and good application prospect.
In another aspect of the invention, the invention provides the application of the capsicum seed antibacterial peptide in bacteriostasis.
According to an embodiment of the invention, the bacterium is selected from the group consisting of E.coli.
In yet another aspect of the invention, a method of inhibiting bacteria is provided. According to an embodiment of the invention, the method comprises: the sample was contacted with the capsaicinoid described above. As mentioned above, the capsicum seed antibacterial peptide provided by the embodiment of the invention has strong antibacterial activity, and further, when the capsicum seed antibacterial peptide is contacted with a sample, the capsicum seed antibacterial peptide can help to inhibit the growth and metabolism of thalli in the sample.
According to an embodiment of the invention, the sample contains E.coli.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The scheme of the invention will be explained with reference to the following examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples do not specify particular techniques or conditions, and are performed according to techniques or conditions described in literature in the art or according to the product specification. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, the capsaicinoid was prepared as follows:
1) Pretreatment: crushing pepper seeds, sieving by using a 60-mesh sieve, mixing obtained pepper seed powder with n-hexane, standing for 12 hours, stirring for a plurality of times, and performing suction filtration on the mixture to obtain pepper seed meal, wherein the mass-to-volume ratio of the pepper seed powder to the n-hexane is 1:10 in g/mL;
2) Alkali dissolution: leaching the pepper seed meal for 1 time by adopting alkali liquor with the pH value of 10.0, wherein the mass-volume ratio of the pepper seed meal to the alkali liquor is 1;
3) Centrifuging: centrifuging the extract at 4 deg.C and 10000r/min for 20 min, and collecting supernatant;
4) Primary ultrafiltration: carrying out primary ultrafiltration treatment on the supernatant under the following primary ultrafiltration treatment conditions: selecting polyether sulfone membrane with cut-off molecular weight of 10 kD, performing ultrafiltration treatment on the supernatant for 4h at 45 ℃ and operating pressure of 0.40 Mpa, stopping ultrafiltration, and collecting the permeate;
5) Secondary ultrafiltration: and (3) carrying out secondary ultrafiltration treatment on the permeate, wherein the secondary ultrafiltration treatment conditions are as follows: selecting a polyether sulfone membrane with the molecular weight cutoff of 5kD, carrying out ultrafiltration treatment on the permeate for 1 h at the temperature of 45 ℃ and the operating pressure of 0.40 Mpa, stopping ultrafiltration, and collecting the retentate and the permeate;
6) Neutralizing: adjusting the pH values of the trapped fluid and the permeate to 7.0;
7) And (3) freeze drying: and freeze-drying the trapped fluid and the permeate obtained by neutralization to obtain the capsicum seed antibacterial peptide powder.
Example 2
Respectively carrying out bacteriostasis experiments on trapped fluid (called '10 kD ultrafiltration component' for short) obtained by ultrafiltration treatment in the step 4) of the embodiment 1, trapped fluid (called '5-10 kD ultrafiltration component' for short) obtained by ultrafiltration treatment in the step 5), permeate liquid (called '5 kD ultrafiltration component' for short) and pepper seed protein, wherein the pepper seed protein is obtained in the following way:
1) Pretreatment: crushing capsicum seeds, sieving with a 60-mesh sieve, mixing obtained capsicum seed powder with n-hexane, standing for 12h, stirring for a plurality of times, and performing suction filtration on the mixture to obtain capsicum seed meal, wherein the mass-to-volume ratio of the capsicum seed powder to the n-hexane is 1:10 in g/mL; 2) Alkali dissolution: adopting alkali liquor with the pH value of 10.0 to carry out extraction treatment on the pepper seed meal for 1 time, wherein the mass volume ratio of the pepper seed meal to the alkali liquor is 1; 3) Centrifuging: centrifuging the extract at 4 deg.C and 10000r/min for 20 min, and collecting supernatant; 4) Neutralizing: adjusting the pH value of the supernatant to 7.0; 5) And (3) dialysis: dialyzing the neutralized supernatant in distilled water for 48h, and changing distilled water once after dialyzing for 24h to obtain a capsicum seed protein solution, wherein the temperature of the dialysis treatment is 4 ℃; 6) And (3) freeze drying: and (3) freeze-drying the chilli seed protein solution to obtain the chilli seed protein powder.
The specific steps of the bacteriostasis experiment are as follows:
instruments and reagents used in the bacteriostatic experiment are subjected to high-pressure steam sterilization in advance, and are cooled for later use. Pouring 15 to 20 mL of nutrient agar culture medium into a culture dish, and cooling and solidifying for later use. Using sterile physiological saline to mix 1 mL of 10 8 ～10 9 CFU·mL -1 Nutrient broth culture of bacteria diluted to 10 6 CFU·mL -1 And preparing bacterial suspension. 100 mu L of bacterial liquid is taken and put on a nutrient agar culture medium, the bacterial liquid is uniformly coated, an Oxford cup is lightly placed on the culture medium, 150 mu L of chilli seed antibacterial peptide liquid or chilli seed protein powder is injected into the Oxford cup, the culture is carried out for 24h under the condition of 37 ℃, and the diameter of an inhibition zone is measured.
The results are shown in the table below, and it can be seen that the 5-10 kD ultrafiltration fraction has a better bacteriostatic effect than the other ultrafiltration fractions.
TABLE 1 bacteriostatic test data of capsicum seed bacteriostatic peptide liquid
| Pepper seed protein (10 mg/mL) | >10 kD Ultrafiltration fraction (10 mg/mL) | 5-10 kD ultrafiltration fraction (10 mg/mL) | <5kD Ultrafiltration fraction (10 mg/mL) | |
| The diameter of the bacteriostatic zone is-1/mm | 5 | 5.4 | 11.3 | 5.8 |
| The diameter of the bacteriostatic zone is-2/mm | 5.7 | 5 | 12.6 | 5.3 |
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (11)
1. A method for preparing a capsicum seed antibacterial peptide is characterized by comprising the following steps:
crushing, sieving and degreasing pepper seeds to obtain pepper seed meal;
extracting the pepper seed meal by using an alkali solution to obtain an extract;
centrifuging the extract, and collecting supernatant;
performing primary ultrafiltration treatment on the supernatant, and collecting a permeate;
performing secondary ultrafiltration treatment on the permeate, and collecting trapped fluid to obtain a capsicum seed antibacterial peptide solution;
wherein the molecular weight cut-off of a filter membrane adopted in the primary ultrafiltration treatment is 8 to 15 KD;
the molecular weight cut-off of a filter membrane adopted in the secondary ultrafiltration treatment is 3 to 7 KD.
2. The method of claim 1, wherein the screening is performed with a 50 to 70 mesh screen;
the degreasing solvent adopted in the degreasing treatment is selected from normal hexane, petroleum ether or anhydrous ether;
the mass volume ratio of the capsicum seed powder obtained by the sieving treatment to the degreasing solvent is 1 to 8 to 1, and the unit is g/mL.
3. The method of claim 1, wherein the extraction process comprises:
leaching the pepper seed meal at least once by using alkali liquor;
the pH value of the alkali liquor is 9-11, the mass volume ratio of the capsicum seed meal to the alkali liquor is 1 to 15-1, the unit is g/mL, the extraction temperature is 20-30 ℃, and the extraction time is 140-170 min.
4. The method according to claim 1, wherein the primary ultrafiltration is carried out at a temperature of 40 to 50 ℃ and a pressure of 0.2 to 0.6MPa for 3 to 5 hours;
the secondary ultrafiltration is carried out for 0.5 to 1.5 hours under the conditions that the temperature is 40 to 50 ℃ and the pressure is 0.2 to 0.6 MPa.
5. The method of claim 1, further comprising:
and adjusting the pH value of the chilli seed antibacterial peptide solution to 6.8-7.2, and then carrying out freeze drying treatment to obtain the chilli seed antibacterial peptide powder.
6. A method for preparing a capsicum seed antibacterial peptide is characterized by comprising the following steps:
1) Pretreatment: crushing capsicum seeds, sieving with a 60-mesh sieve, mixing obtained capsicum seed powder with n-hexane, standing for 12h, stirring, and performing suction filtration on the mixture to obtain capsicum seed meal, wherein the mass-to-volume ratio of the capsicum seed powder to the n-hexane is 1:10 in g/mL;
2) Alkali dissolution: leaching the pepper seed meal for 1 time by using alkali liquor with the pH value of 10.0, wherein the mass-volume ratio of the pepper seed meal to the alkali liquor is 1;
3) Centrifuging: centrifuging the extract at 4 deg.C and 10000r/min for 20 min, and collecting supernatant;
4) Primary ultrafiltration: performing primary ultrafiltration treatment on the supernatant under the following primary ultrafiltration treatment conditions: selecting a polyether sulfone membrane with the molecular weight cutoff of 10 kD, carrying out ultrafiltration treatment on the supernatant for 4 hours at the temperature of 45 ℃ and the operating pressure of 0.40 Mpa, stopping ultrafiltration, and collecting a permeate;
5) Secondary ultrafiltration: and carrying out secondary ultrafiltration treatment on the permeate, wherein the secondary ultrafiltration treatment conditions are as follows: selecting a polyether sulfone membrane with the molecular weight cutoff of 5kD, performing ultrafiltration treatment on the permeate for 1 h at the temperature of 45 ℃ and the operating pressure of 0.40 Mpa, stopping ultrafiltration, and collecting the retentate;
6) Neutralizing: adjusting the pH value of the trapped fluid to 7.0;
7) And (3) freeze drying: and (4) freeze-drying the trapped fluid obtained by neutralization to obtain the capsicum seed antibacterial peptide powder.
7. A capsicum seed antimicrobial peptide, which is obtained by the method for preparing the capsicum seed antimicrobial peptide according to any one of claims 1 to 5 or the method for preparing the capsicum seed antimicrobial peptide according to claim 6.
8. The use of the capsicum seed bacteriostatic peptide according to claim 7 in bacteriostasis.
9. Use according to claim 8, wherein the bacteria are selected from E.coli.
10. A method of inhibiting bacteria, comprising: contacting the sample with the bacteriostatic peptide of capsicum seed according to claim 7.
11. The method of claim 10, wherein the sample comprises e.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6086885A (en) * | 1998-04-09 | 2000-07-11 | Kemin Industries, Inc. | Anti-bacterial protein extracts from seeds of marigold and paprika |
| CN105132506A (en) * | 2015-09-28 | 2015-12-09 | 昆明理工大学 | Preparation method of chili seed antibacterial peptide |
| CN106480148A (en) * | 2016-10-25 | 2017-03-08 | 蚌埠学院 | A kind of preparation method of chilli seed antibacterial peptide |
| CN108586570A (en) * | 2018-05-16 | 2018-09-28 | 西南大学 | A kind of method for extraction and purification of capsicum antibacterial peptide |
| CN114835774A (en) * | 2022-06-29 | 2022-08-02 | 中国农业大学 | Oligopeptide MSL separated from pepper seeds and application thereof in preventing or treating cancers |
-
2022
- 2022-09-28 CN CN202211191417.1A patent/CN115260280B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6086885A (en) * | 1998-04-09 | 2000-07-11 | Kemin Industries, Inc. | Anti-bacterial protein extracts from seeds of marigold and paprika |
| CN105132506A (en) * | 2015-09-28 | 2015-12-09 | 昆明理工大学 | Preparation method of chili seed antibacterial peptide |
| CN106480148A (en) * | 2016-10-25 | 2017-03-08 | 蚌埠学院 | A kind of preparation method of chilli seed antibacterial peptide |
| CN108586570A (en) * | 2018-05-16 | 2018-09-28 | 西南大学 | A kind of method for extraction and purification of capsicum antibacterial peptide |
| CN114835774A (en) * | 2022-06-29 | 2022-08-02 | 中国农业大学 | Oligopeptide MSL separated from pepper seeds and application thereof in preventing or treating cancers |
Non-Patent Citations (1)
| Title |
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| 韩玉竹等: "辣椒籽抗菌肽提取条件优化及分离纯化", 《食品科学》 * |
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