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Glycosylation peptide for adjusting intestinal fermentation and preparing method and application thereof

A technology for regulating intestinal tract and glycosylation, applied in the application, fermentation, function of food ingredients, etc., can solve the problems of reducing the digestibility of protein and carbohydrates, and achieve the improvement of intestinal fermentation endurance, large capital investment, The effect of enhancing probiotics

Active Publication Date: 2018-07-31
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Maillard reaction can reduce the digestibility of protein and carbohydrates in food

Method used

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  • Glycosylation peptide for adjusting intestinal fermentation and preparing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1, this example proposes a preparation method of glycosylated grass carp peptide.

[0026] ⑴The treatment of grass carp

[0027] Remove the head, tail and viscera of fresh grass carp, wash it, take the back meat, cut it into pieces, put it in a food-grade packaging bag, and store it in a -20°C refrigerator for later use. Grass carp with a weight of 1.5-2kg / carp can be selected.

[0028] ⑵ Preparation of grass carp peptide

[0029] Add water (m / v=1:4) to the grass carp meat, beating and homogenizing to obtain grass carp homogenate, add 1% neutral protease to the homogenate, and continue enzymolysis at pH 7.0, 54°C for 1 hour; after the end of enzymolysis , the temperature was raised to 80°C and kept for 10 minutes to obtain an enzymolysis solution; after the enzymolysis solution was cooled, it was centrifuged at 5000r / min for 15 minutes, and spray-dried to obtain grass carp peptide powder.

[0030] (3) Preparation of glycosylated grass carp peptide

[0031] A...

Embodiment 2

[0035] ⑴The treatment of grass carp

[0036] Remove the head, tail and viscera of fresh grass carp, wash it, take the back meat, cut it into pieces, put it in a food-grade packaging bag, and store it in a -20°C refrigerator for later use.

[0037] ⑵ Preparation of grass carp peptide

[0038] Grass carp meat was beaten with water (m / v=1:4) and homogenized to obtain grass carp homogenate. Add 1.5% neutral protease to the homogenate, and continue enzymatic hydrolysis at pH 7.0 and 54°C for 1 hour; after the enzymatic hydrolysis, Raise the temperature to 85°C and keep it for 15 minutes to obtain the enzymolysis solution; after the enzymolysis solution is cooled, centrifuge at 6000r / min for 10 minutes, take the supernatant and pass it through a 0.22μm filter membrane, and vacuum freeze-dry to obtain grass carp peptide powder.

[0039] (3) Preparation of glycosylated grass carp peptide

[0040] A. Grass carp peptide powder obtained in step (2) is dispersed into a 50mM phosphate bu...

Embodiment 3

[0043] Example 3, Meal Components

[0044] The glycosylated grass carp peptide prepared in Example 1 (the glycosylated grass carp peptide accounts for 6.5% of the total dietary ingredients) was added to the dietary ingredients to obtain a diet containing glycosylated grass carp peptide.

[0045] After feeding the above-mentioned diet to rats for 3 weeks, the amount of short-chain fatty acids in rat colon was greatly increased (Table 1), showing strong fermentation endurance, while the relative abundance of Bifidobacteria and Lactobacillus in rat feces There was no significant difference with the GOS group, and there was no significant difference in the water content of the feces with the GOS group, indicating that our glycosylated products have similar prebiotic effects to GOS and improved the fermentation tolerance of GOS.

[0046] Table 1 Short-chain fatty acids in intestinal contents of rats (n=8) ingested glycosylated peptides

[0047]

[0048] Note: ** in the table in...

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Abstract

The invention provides a glycosylation peptide for adjusting intestinal fermentation. The preparing method comprises the following steps of 1, preparation of fish peptide powder, wherein fish meat istaken, added with water, pulped and homogenized to obtain fish meat homogenate, neutral protease is added into the homogenate and is heated to 40-60 DEG C, and enzymolysis continues for 1-5 h; after enzymolysis is finished, the temperature is raised to 80-90 DEG C and is maintained for 10-20 min to obtain enzymolysis liquid; after being cooled, the enzymolysis liquid is centrifuged, liquid supernatant is taken, and after filtering, spraying and drying are conducted to obtain the fish peptide powder; 2, preparation of the glycosylation peptide, wherein A, the fish peptide powder obtained in step 1 is dispersed to a buffering salt solution with the concentration being 1-5%, 6-15% oligosaccharide is added, and after being uniformly mixed, the materials are subjected to a reaction under a water bath condition to obtain mixed liquor; B, the mixed liquor obtained in step A is subjected to vacuum concentration to obtain concentration liquor; C, the concentration liquor obtained in step B is dried, and the product of the glycosylation peptide is obtained after drying. By means of the glycosylation peptide for adjusting the intestinal fermentation, biological resources like fish are fully utilized, and an active product which has the function of intestinal adjusting is produced, can be applied to dietary components, and can effectively adjust the intestinal fermentation of animals or human bodies.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a glycosylated peptide for regulating intestinal fermentation, a preparation method and application thereof. Background technique [0002] Enzymatic hydrolysis of grass carp protein to prepare grass carp peptide can effectively utilize my country's rich freshwater fish resources and will produce huge economic and social benefits. Therefore, deep processing of grass carp is feasible and practical. [0003] Galacto-oligosaccharides (GOS) are 1-7 galactosyl groups connected to the galactosyl side of lactose by β-1,4 glycosidic bonds. It is stable in nature and has the ability to reduce the incidence of dental caries, promote the proliferation of intestinal bifidobacteria, Preventing constipation, improving mineral absorption, regulating lipid metabolism and other physiological functions, it is a functional oligosaccharide with high safety and the most widely recognized, s...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L33/18
CPCA23V2002/00A23L33/18C12P21/06A23V2200/32
Inventor 董士远靳卫亚杨宇鸿曾名湧吴浩浩刘尊英赵元晖
Owner OCEAN UNIV OF CHINA
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