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Red food based compound small molecule peptide and application in body oxidative damage repair

A small molecular peptide and red food technology, applied in the field of red food compound small molecular peptides, can solve the problems of weak damage repair effect, little attention to protein components, and side effects, etc., to repair cell defects, and the preparation method is simple and practical , less toxic and side effects

Pending Publication Date: 2020-07-03
JILIN PROVINCE TEYIFOOD BIOTECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional application methods of the above-mentioned red food are mostly developed and utilized as ordinary food or the active natural plant pigments extracted from it, and little attention is paid to the protein components in it.
Scientific research has found that protein hydrolyzates (small molecular peptides) of a variety of foods have strong antioxidant capacity, and some common antioxidants on the market, such as vitamin E, can remove active oxygen, but they cannot repair the damage that has been caused. Less effective and can have side effects

Method used

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  • Red food based compound small molecule peptide and application in body oxidative damage repair
  • Red food based compound small molecule peptide and application in body oxidative damage repair

Examples

Experimental program
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Effect test

Embodiment 1

[0030] 1. Weigh 300g red bean, 300g red rice, 300g red barley, 300g red pumpkin, 200g peanut, 150g hawthorn, 150g brown sugar, 100g jujube, 50g red quinoa, 30g medlar, 30g hericium erinaceus powder, 30g poria, Roselle 30g and red ginseng 30g;

[0031] 2. Preparation of raw material powder: Weigh the above materials, wash them with water, dry them to remove water, and use a wall breaking machine to break the walls and crush them for later use;

[0032] 3. Preparation of fermented product: Pour the raw material powder into the fermenter and add baker's yeast powder; material: baker's yeast powder volume ratio=100:1, seal for 1 hour to ferment, and collect the fermented product for subsequent use;

[0033] 4. Preparation of enzymolysis products: the fermentation broth is placed in a mixed enzymolysis reaction tank, the temperature is raised to 53°C, papain is added (material:enzyme volume ratio=100:1), the reaction temperature is between 45°C, and the pH is controlled at 6.0, re...

Embodiment 2

[0036] 1. Weigh 250g red bean, 250g red rice, 250g red barley, 250g red pumpkin, 150g peanut, 100g hawthorn, 100g brown sugar, 70g jujube, 40g red quinoa, 20g medlar, 20g Hericium erinaceus powder, 20g poria, 20g of roselle and 20g of red ginseng;

[0037] 2. Preparation of raw material powder: Weigh the above materials, wash them with water, dry them to remove water, and use a wall breaking machine to break the walls and crush them for later use;

[0038] 3. Preparation of fermented product: Pour the raw material powder into the fermenter and add baker's yeast powder; material: baker's yeast powder volume ratio=85:0.8, seal for 1 hour to ferment, and collect the fermented product for subsequent use;

[0039] 4. Preparation of enzymolysis products: the fermentation broth is placed in a mixed enzymolysis reaction tank, the temperature is raised to 53°C, papain is added (material:enzyme volume ratio=85:0.6), the reaction temperature is between 55°C, and the pH is controlled at ...

Embodiment 3

[0042] 1. Weigh 200g red bean, 200g red rice, 200g red barley, 200g red pumpkin, 150g peanut, 100g hawthorn, 100g brown sugar, 100g jujube, 30g red quinoa, 10g medlar, 10g Hericium erinaceus powder, 10g poria, Roselle 10g and red ginseng 10g;

[0043] 2. Preparation of raw material powder: Weigh the above materials, wash them with water, dry them to remove water, and use a wall breaking machine to break the walls and crush them for later use;

[0044] 3. Preparation of fermented product: Pour the raw material powder into the fermenter and add baker's yeast powder; material: baker's yeast powder volume ratio=70:0.5, seal for 1 hour to ferment, and collect the fermented product for subsequent use;

[0045] 4. Preparation of enzymolysis products: the fermentation broth is placed in a mixed enzymolysis reaction tank, the temperature is raised to 53°C, papain is added (material:enzyme volume ratio=70:0.3), the reaction temperature is between 45°C, and the pH is controlled at 5.0, ...

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Abstract

The present invention provides a red food based compound small molecule peptide, a preparation method and an application in cell repair. The red food raw material based compound small molecule peptidecomprises the following raw materials: semen phaseoli, red rice, red semen coicis, red pumpkin, peanuts, red jujubes, fructus crataegi, red quinoa, fructus lycii, hibiscus sabdariffa linnaeus and radix ginseng rubra. The preparation method of the red food raw material based compound small molecule peptide comprises the following steps of preparing raw material powder; preparing a fermented product; preparing an enzymolyzed product; and preparing the finished compound small molecule peptide. The compound small molecule peptide has the characteristics of pure nature and no additives, is brightred and attractive in color and luster, strong in sense of appetite, wide in eating people, good in taste, high in nutrition value and long in shelf life, and has the healthcare effects of repairing damaged cells, delaying aging, removing oxygen radicals, tonifying qi and blood and enhancing immunity.

Description

technical field [0001] The invention provides a red food compound small molecular peptide, which has medical application in the oxidative repair of the body, and further discloses a preparation method of the small molecular peptide, which belongs to the technical field of medicine. Background technique [0002] Red food refers to food that is red, orange-red or brown-red. This kind of food is rich in natural active plant pigments (such as lycopene, anthocyanin, capsanthin, betalain, etc.), carotene, iron, protein and some amino acids, and is a good source of high-quality protein, carbohydrates, dietary fiber, B It is an important source of vitamins and a variety of inorganic salts, which can make up for the nutritional deficiency in japonica rice and white flour. Scientific research shows that red food has the effect of treating iron deficiency anemia and relieving fatigue, preventing and treating tumor diseases such as breast cancer, giving people a sense of excitement, in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J1/14A23J1/12A23J1/00A23L33/18A61K36/8994A61K38/01A61P35/00A61P39/06A61K31/7016
CPCA23J3/346A23J3/34A23J1/148A23J1/125A23J1/006A23J1/00A23L33/18A61K36/48A61K36/899A61K36/8994A61K36/42A61K36/734A61K31/7016A61K36/725A61K36/185A61K36/815A61K36/07A61K36/076A61K36/258A61K38/011A61P39/06A61P35/00A23V2002/00A61K2236/19A23V2200/30A23V2250/55A61K2300/00
Inventor 赵海峰皮子凤刘志强康明葛振龙杨茂君高波韩葳葳李婉南韩璐张熙周喜鹏
Owner JILIN PROVINCE TEYIFOOD BIOTECH CO LTD
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