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ACE (angiotensin converting enzyme) inhibition peptide with nutrition repairing and cell function activation and preparation method

A technology for inhibiting peptides and cells, applied in the field of small molecule peptides, can solve problems such as side effects and weak damage repair effects

Inactive Publication Date: 2020-04-03
JILIN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some common antioxidants on the market, such as vitamin E, can remove active oxygen, they are weak in repairing the damage that has been caused and will cause side effects

Method used

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  • ACE (angiotensin converting enzyme) inhibition peptide with nutrition repairing and cell function activation and preparation method
  • ACE (angiotensin converting enzyme) inhibition peptide with nutrition repairing and cell function activation and preparation method
  • ACE (angiotensin converting enzyme) inhibition peptide with nutrition repairing and cell function activation and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Weigh 200g black beans: 200g black peanuts: 100g black sesame: 100g black rice: 100g black oats: 80g wolfberry: 100g black mulberries: 30g blackberries: 80g brown sugar;

[0037] A. The fermenter is fully sterilized with alcohol and sterilized by boiling water;

[0038] B. Clean the above-mentioned materials with water, dry them to remove water and use a wall breaking machine to break the walls and crush them, and then pour the materials into the fermentation tank;

[0039] C. Add boiling water to the fermenter, material: water volume ratio = 1: 4, stir evenly;

[0040] D. When the temperature in the fermenter drops to about room temperature, add fermented bacteria powder in the fermenter, yeast: lactic acid bacteria=1:1, seal for 7 days and ferment;

[0041] E. Hydrolysis: put the fermentation broth in a mixed enzymatic fermentation tank, raise the temperature to 53°C, add 0.1% W of cellulase, the reaction temperature is between 45-65°C, the pH is controlled around 6....

Embodiment 2

[0047] Weigh 300g black beans: 300g black peanuts: 150g black sesame: 150g black rice: 150g black oats: 125g wolfberry: 150g black mulberries: 80g blackberries: 125g brown sugar;

[0048] A. The fermenter is fully sterilized with alcohol and sterilized by boiling water;

[0049] B. Clean the above-mentioned materials with water, dry them to remove water and use a wall breaking machine to break the walls and crush them, and then pour the materials into the fermentation tank;

[0050] C. Add boiling water to the fermenter, material: water volume ratio = 1: 4, stir evenly;

[0051] D. When the temperature in the fermenter drops to about room temperature, add fermented bacteria powder in the fermenter, yeast: lactic acid bacteria=1:1, seal for 7 days and ferment;

[0052] E. Hydrolysis: put the fermentation broth in a mixed enzymatic fermentation tank, raise the temperature to 53°C, add 0.1% W of cellulase, the reaction temperature is between 45-65°C, the pH is controlled around ...

Embodiment 3

[0058] Weigh 250g of black beans according to the ratio of parts by weight: 250g of black peanuts: 125g of black sesame: 125g of black rice: 125g of black oats: 100g of wolfberry: 125g of black mulberries: 50g of blackberries: 100g of brown sugar;

[0059] A. The fermenter is fully sterilized with alcohol and sterilized by boiling water;

[0060] B. Clean the above-mentioned materials with water, dry them to remove water and use a wall breaking machine to break the walls and crush them, and then pour the materials into the fermentation tank;

[0061] C. Add boiling water to the fermenter, material: water volume ratio = 1: 4, stir evenly;

[0062] D. When the temperature in the fermenter drops to about room temperature, add fermented bacteria powder in the fermenter, yeast: lactic acid bacteria=1:1, seal for 7 days and ferment;

[0063] E. Hydrolysis: put the fermentation broth in a mixed enzymatic fermentation tank, raise the temperature to 53°C, add 0.1% W of cellulase, the ...

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Abstract

The invention provides an ACE (angiotensin converting enzyme) inhibition peptide with nutrition repairing and cell function activation and a preparation method. The peptide is a small-molecule peptidewhich is separated and extracted from black foods. It finds that the peptide self is an ACR (anti-hypertension) inhibitor, and experiment shows that the peptide has an activation function on TIDCs (tumorindiltrating dendritic cells) induced by melanoma cells, and has a repairing function on A549 cell injury caused by hydrogen peroxide; a medicine made of the small-molecule peptide has the characteristics of being remarkable in clinical effect and small in toxic and side effect; and the preparation method of the food small-molecule peptide extracted by the invention is simple and practical.

Description

technical field [0001] The invention provides an ACE inhibitory peptide with the function of repairing nutrition and activating cells, a small molecule peptide with cell repair and cell activation, and further discloses a preparation method of the small molecule peptide, which belongs to the technical field of medicine. Background technique [0002] At present, the health care function of black food is more and more recognized and loved by the people. The black food used in the present invention includes many food types such as black peanuts, black sesame, black rice, black beans, black wolfberry, etc., and each has different effects and Edible method: The task of the present invention is to provide a small molecular peptide extracted from the above foods, which can repair cell damage and activate cells. [0003] Peptide is a biochemical substance between amino acid and protein. It has a smaller molecular weight than protein and a larger molecular weight than amino acid. Th...

Claims

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Application Information

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IPC IPC(8): C07K2/00C12P21/06A23L33/18A61K38/02A61P39/06
CPCC07K2/00C12P21/06A23L33/18A61K38/02A61P39/06A23V2002/00
Inventor 李婉南康明葛振龙赵海峰高雪峰包春阳王凯玉戴惠咛韩葳葳韩璐高波常浩
Owner JILIN UNIV
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