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Antioxidant peptide from collagen and application thereof

An anti-oxidative peptide and collagen technology, applied in the direction of peptide/protein components, medical preparations containing active ingredients, peptides, etc., can solve the problem of losing antioxidant activity

Inactive Publication Date: 2010-09-08
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the relatively large molecular weight of the amino acid residues of natural antioxidants (antioxidant peptides) separated in the prior art, which are easily further hydrolyzed by pepsin, trypsin and small intestinal protease in the digestive system in the gastrointestinal tract, and lose the anti-oxidant resistance. Deficiency in oxidative activity, thereby providing a series of antioxidant peptides derived from collagen with small molecular weight and high antioxidant activity, and their use as antioxidants

Method used

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  • Antioxidant peptide from collagen and application thereof
  • Antioxidant peptide from collagen and application thereof
  • Antioxidant peptide from collagen and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Example 1. Test of the antioxidant capacity of the antioxidant peptide mixture obtained by hydrolyzing collagen with protease

[0063] Mix the collagen powder of pig skin with purified water at 37°C to make the weight percentage of collagen in the mixture be 5wt%. Adjust the pH of the collagen to 2.0 with 6N hydrochloric acid, and then add pepsin (The weight ratio of collagen and protease is 2500:1, and the hydrolysis reaction is carried out for 24 hours; at the end of the hydrolysis, the hydrolyzed product is heated at 90°C for 5 minutes, then boiled and kept for another 3 minutes to stop the enzymatic hydrolysis reaction.

[0064] Then, on this basis, continue the mixed enzymolysis with pronase and bovine trypsin: adjust the pH of the above pepsin hydrolysate to 7.5, enzyme (weight ratio of pronase and bovine trypsin is 1:1) and substrate The ratio is 2 / 125, the hydrolysis temperature is 37°C, and the hydrolysis time is 24 hours. At the end of the hydrolysis, the hydrolysa...

Embodiment 2

[0067] Example 2. Further separation and identification of the 4 antioxidant peptides of the present invention

[0068] The lyophilized powder obtained in Example 1 was dissolved in a small amount of deionized water, and separated by a gel filtration chromatography column Sephadex LH-20 (2.5×80cm). Using deionized water as the mobile phase, the peptides in the mixture were eluted sequentially Come out and detect the peptide concentration at 254nm, such as figure 1 As shown in (A), measure the antioxidant activity of the eluent corresponding to each absorption peak, as figure 1 As shown in (B), the component P4 with an antioxidant activity higher than 50% is collected, and then freeze-dried into a powder with a freeze dryer.

[0069] The freeze-dried powder of component P4 was dissolved in 0.5M tris-HCl buffer (pH 8.3), and the sample was loaded on the DEAE-Sephadex A-25 (Cl-type, Sigma, 2.0×35cm) chromatogram after equilibrated with the buffer Separate and purify on the column. ...

Embodiment 3

[0073] Example 3. Using the antioxidant peptide of the present invention as an antioxidant added to soy sauce, the soy sauce production formula (weight ratio) is as follows:

[0074] A Raw soy sauce, 5%, main ingredient;

[0075] B Caramel pigment, according to production needs (about 0.05%);

[0076] C MSG and [I+G], the two are mixed at a weight ratio of 35~45:1, 0.6%~0.7%;

[0077] D Collagen source antioxidant peptide, added 0.5%, can be used as a nutrient enhancer and a fresh-keeping agent at the same time to increase the amino acid content of the product and increase the umami taste;

[0078] E Lactic acid, 0.05%, flavoring agent, increase taste and improve nutrition;

[0079] F Licorice, 0.008%, sweetener, 200 times the sweetness of sucrose;

[0080] I Sodium chloride and potassium chloride, according to production needs (2-3%), flavoring agent;

[0081] K Ethyl or propyl paraben, 0.01~0.03%, preservative, extend product shelf life.

[0082] Collagen-derived antioxidant peptides can ...

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Abstract

The invention relates to an antioxidant peptide from collagen, which has one of amino acid sequences: (1) Hyl-Cys; (2) Gln-Gly-Ala-Arg; (3) Leu-Gln-Gly-Met; and (4) Leu-Gln-Gly-Met-Hyp. The antioxidant peptide can be synthesized by a peptide synthesizer chemical method or can be synthesized by hydrolyzing the collagen and separating and purifying the obtained hydrolysate. The antioxidant peptide not only has strong antioxidant function, but also can replace BHT (Butylated Hydroxytoluene) and the like to be used as an addictive of food as well as can be used as an active functional component. The antioxidant peptide can be used for foods, heath-care products, cosmetics, even animal food and feed and the like and has extremely-wide application range and remarkable social benefits and economic benefits. In addition, the antioxidant peptide has 2-5 amino acids and small molecule weight and is more easily absorbed by alimentary tract.

Description

[0001] This application is a divisional application for an invention patent application with an application date of March 31, 2006, an application number of 200610066895.4, and an invention title of "Antioxidant peptides derived from collagen and their use". Technical field [0002] The present invention relates to a series of antioxidant peptides derived from collagen and their use as antioxidants. Background technique [0003] Chemically synthesized antioxidants such as butyl hydroxyanisole (BHA) and 2,6-di-tert-butyl-p-cresol (BHT) are usually used as food additives in the food industry to prevent oxidative discoloration of food or caused by oxygen The quality has deteriorated. However, the application of these synthetic antioxidants in foods is increasingly restricted due to their potential health hazards. In the last two decades, people have turned their attention to natural and safe antioxidants from plants and animals. Natural antioxidants can not only prevent the oxidati...

Claims

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Application Information

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IPC IPC(8): C07K5/10C07K7/06C12P21/02A61K38/07A61K38/08A61K8/64A61P39/06A23L1/305A23K1/16A61Q19/00
Inventor 李博籍保平陈峰
Owner CHINA AGRI UNIV
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