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Preparation method of chili seed antibacterial peptide

The technology of pepper seeds and antibacterial peptides is applied in the field of preparation and purification of biologically active peptides, which can solve the problems of low yield, cumbersome sample preparation, low content of antibacterial peptides, etc., and achieves the effects of low price, improved efficiency and reduced preparation cost.

Inactive Publication Date: 2015-12-09
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of naturally occurring antimicrobial peptides is relatively low, and the traditional active peptide preparation method has been used in the preparation. The sample preparation is cumbersome and the yield is low. Therefore, improving the efficient and rapid preparation method is the key to the efficient and large-scale preparation of antimicrobial peptides.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the method for preparing antibacterial peptides of capsicum seeds by screening Shigella songnei, the specific contents are as follows:

[0022] (1) Pass the pepper seed powder through a 20-mesh sieve, add edible ethanol with a concentration of 95% by mass to the pepper seed powder, adjust the solid-liquid ratio to 1:8, 200W ultrasonic treatment for 30 minutes, and then extract at 70 ° C for 4 hours to remove Capsaicin; after discarding the ethanol and volatilizing, adding food-grade n-hexane to the capsaicinized capsicum seed powder at a ratio of 1:10 to the material-to-liquid ratio, sonicating at 200W for 30min, stirring and leaching at 150rpm / min at 50°C for 5h , remove n-hexane by vacuum filtration, and evaporate the solvent to obtain defatted pepper seed powder;

[0023] (2) Add distilled water to defatted chili seed powder at a ratio of 1:20 of the material-to-liquid ratio, stir and mix for 60 minutes at a temperature of 20 °C and pH 7, and then centr...

Embodiment 2

[0027] Embodiment 2: Screen the method for preparing antibacterial peptides from Capsicum Seeds with Staphylococcus aureus, the specific contents are:

[0028] (1) Pass the pepper seed powder through a 20-mesh sieve, add edible ethanol with a concentration of 95% by mass to the pepper seed powder, adjust the material-liquid ratio to 1:5, and after 100W ultrasonic treatment for 40 minutes, extract at 50 °C for 4 hours to remove Capsaicin; after discarding the ethanol and volatilizing, adding food-grade n-hexane to the capsaicin-free capsaicinized pepper seed powder in a ratio of 1:8, 100W ultrasonic treatment for 40min, stirring and leaching at 100rpm / min at 70°C for 10h , remove n-hexane by vacuum filtration, and evaporate the solvent to obtain defatted pepper seed powder;

[0029] (2) Add distilled water to the defatted pepper seed powder at a ratio of 1:25 of the material-to-liquid ratio, stir and mix for 40 minutes at a temperature of 30 ° C and pH 8, and then centrifuge at...

Embodiment 3

[0033] Embodiment 3: the method for preparing antibacterial peptides of capsicum seeds with Escherichia coli screening, the specific content is:

[0034] (1) Pass the pepper seed powder through a 20-mesh sieve, add edible ethanol with a concentration of 95% by mass to the pepper seed powder, adjust the material-liquid ratio to 1:10, after 50W ultrasonic treatment for 60min, extract at 80 ℃ for 2h to remove Capsaicin; after discarding the ethanol and volatilizing, adding food-grade n-hexane to the capsaicin-free capsaicinized capsicum seed powder in a ratio of 1:5, 55W ultrasonic treatment for 50min, stirring and leaching at 150rpm / min at 30°C for 8h , remove n-hexane by vacuum filtration, and evaporate the solvent to obtain defatted pepper seed powder;

[0035] (2) Add distilled water to the defatted pepper seed powder at a ratio of 1:30 of the material-to-liquid ratio, stir and mix for 30 minutes at a temperature of 40 °C and pH 9, and then centrifuge at 5000 rpm for 15 minut...

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PUM

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Abstract

The invention discloses a preparation method of chili seed antibacterial peptide. The method comprises the following steps: extracting chili seed crude proteins; carrying out the enzymolysis on the chili seed crude protein by utilizing a food enzymatic agent; separating antibacterial peptide in enzymatic liquid by utilizing the interaction of the antibacterial peptide and bacteria and combining gel chromatography, to obtain the chili seed antibacterial peptide. The antibacterial peptide obtained by utilizing the protease to hydrolyze the chili seeds has characteristics of high safety and high antibacterial performance and has potential application value in the industries such as food, feed, cosmetics and the like. By utilizing the characteristic that the antibacterial peptide is combined with the bacteria, the target separation is realized, the weaknesses of the conventional antibacterial peptide that the separation procedures are complicated and a great amount of chemical reagents are used during the process can be overcome. A chili processed byproduct is used as a raw material, so that the usability of the chili seed resource can be improved.

Description

technical field [0001] The invention relates to a preparation method of pepper seed antibacterial peptide, and belongs to the field of preparation and purification of biologically active peptides. Background technique [0002] The southwestern region of my country is rich in chili peppers, which are mainly used for fresh consumption or processed into condiments, as well as for the preparation of chili oil, capsaicin or capsaicin. The utilization value of pepper seeds, which account for more than 30-60% of the dry weight of pepper fruits, is often neglected, resulting in waste of resources. In addition to not containing fatty acids and phenolic substances, pepper seeds also contain about 10% to 29% crude protein, which is a natural plant protein resource that needs to be developed urgently. Effective utilization and high value of pepper seed protein is of great significance for making full use of pepper processing by-products, rationally utilizing resources, and realizing hi...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/30C07K1/16
Inventor 李莉蓉宋风霞韩鹏陈璇
Owner KUNMING UNIV OF SCI & TECH
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