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Method for preparing memory-improving bioactive peptide from deep sea fish

A bioactive peptide and memory-improving technology, applied in fermentation and other directions, to achieve product safety, simple preparation process, and memory-improving effects

Active Publication Date: 2013-07-24
广东华肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] In summary, there are no reports on the effects of bioactive peptides prepared by biological enzymes on learning and memory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Restricted enzymatic hydrolysis: After the small yellow croaker is caught, it is frozen at -18oC. After thawing, the head and viscera are removed, and the meat is minced for later use. Use the above minced meat as raw material, add water to make the protein content reach 10% (w / w), heat in a water bath to 45oC, add Alcalase to enzymatically hydrolyze until the degree of hydrolysis is 28%, inactivate the enzyme at 98oC for 10 minutes, and obtain the enzymolyzate;

[0036] (2) Separation of protein and lipid: the enzymatic hydrolyzate was refrigerated and centrifuged at 4 oC, the centrifugation speed was 4800g, and the centrifugation time was 30min. After centrifugation, the upper layer of lipid was removed to obtain the supernatant;

[0037] (3) Ultrafiltration to remove macromolecular proteins; filter the centrifuged supernatant through an ultrafiltration membrane with a molecular weight of 10kDa, and take the permeate;

[0038] (4) Ion exchange resin separation: Pa...

Embodiment 2

[0041] (1) Restricted enzymatic hydrolysis: After the grouper is caught, it is frozen at -22oC. After thawing, the head and viscera are removed, and the meat is minced for later use. Use the above minced meat as raw material, add water to make the protein content reach 6% (w / w), heat in a water bath to 60oC, add papain to enzymatically hydrolyze until the degree of hydrolysis is 35%, inactivate the enzyme at 90oC for 15 minutes, and obtain the enzymatic solution;

[0042] (2) Separation of protein and lipid: the enzymatic solution was refrigerated and centrifuged at 8 oC, the centrifugation speed was 6500g, and the centrifugation time was 45min. After centrifugation, the upper layer of lipid was removed to obtain the supernatant;

[0043] (3) Remove macromolecular proteins by ultrafiltration; filter the centrifuge supernatant through an ultrafiltration membrane with a molecular weight of 30kDa, and take the permeate;

[0044] (4) Ion exchange resin separation: Pass the permeat...

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Abstract

The invention discloses a method for preparing a memory-improving bioactive peptide from deep sea fish, which comprises the following steps: (1) carrying out restrictive enzymolysis; (2) separating proteins and lipids; (3) removing macromolecular proteins by ultrafiltration; (4) separating and purifying with ion exchange resin; and (5) concentrating, and carrying out spray drying to obtain the memory-improving peptide. The mouse step-down test and Japanese maze test on the memory-improving peptide prove that the peptide has obvious biological activity; and the cerebral cortex histological structure change shows that the peptide can obviously increase the types of mouse cerebral nerve cell synapses, thicken the synaptolemma, increase the synaptic vesicles, and increase and enlarge the mitochondrias, and also proves that the memory-improving peptide is very beneficial to growth and development of the cerebral cortex. The peptide can improve the hypomnesia of adults and promote intelligence development of minor children, and is hopeful to develop into clinical nutritional food for patients with senile dementia.

Description

technical field [0001] The present invention relates to a method for preparing memory-improving bioactive peptides, more specifically, to a method for preparing bioactive peptides with memory-improving effects, using deep-sea fish as the main raw material. Background technique [0002] Learning and memory are advanced functions of the human central nervous system and one of the most basic and important advanced neural functions of the brain. Some external factors, such as brain disease, addiction to tobacco and alcohol, age, insufficient intake of nutrients or life, work pressure and other reasons can lead to memory loss. Health food that can improve memory has become an important appeal of three major groups of people in today's society: the middle-aged and elderly "silver-haired people", the young and middle-aged "white-collar people", and the young "exam preparation people". At present, in terms of effective ingredients, the health foods that "help improve memory" on the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/18
Inventor 任娇艳赵谋明崔春游丽君苏国万
Owner 广东华肽生物科技有限公司
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