CN112715964B - Spirulina oligosaccharide and application thereof in preparation of preparation for regulating intestinal health function - Google Patents
Spirulina oligosaccharide and application thereof in preparation of preparation for regulating intestinal health function Download PDFInfo
- Publication number
- CN112715964B CN112715964B CN202011487323.XA CN202011487323A CN112715964B CN 112715964 B CN112715964 B CN 112715964B CN 202011487323 A CN202011487323 A CN 202011487323A CN 112715964 B CN112715964 B CN 112715964B
- Authority
- CN
- China
- Prior art keywords
- spirulina
- oligosaccharide
- preparation
- enzymolysis
- glycosidase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 92
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 92
- 229940082787 spirulina Drugs 0.000 title claims abstract description 91
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 69
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 7
- 230000007413 intestinal health Effects 0.000 title abstract description 6
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 21
- 244000005700 microbiome Species 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- 230000000968 intestinal effect Effects 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000004676 glycans Chemical class 0.000 claims abstract description 15
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 15
- 239000005017 polysaccharide Substances 0.000 claims abstract description 15
- 102000005744 Glycoside Hydrolases Human genes 0.000 claims abstract description 13
- 108010031186 Glycoside Hydrolases Proteins 0.000 claims abstract description 13
- 230000003544 deproteinization Effects 0.000 claims abstract description 13
- 238000010257 thawing Methods 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 230000036541 health Effects 0.000 claims abstract description 5
- 238000001556 precipitation Methods 0.000 claims abstract description 5
- 238000004042 decolorization Methods 0.000 claims abstract 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 16
- 108090000526 Papain Proteins 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 229940055729 papain Drugs 0.000 claims description 12
- 235000019834 papain Nutrition 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- FWMNVWWHGCHHJJ-SKKKGAJSSA-N 4-amino-1-[(2r)-6-amino-2-[[(2r)-2-[[(2r)-2-[[(2r)-2-amino-3-phenylpropanoyl]amino]-3-phenylpropanoyl]amino]-4-methylpentanoyl]amino]hexanoyl]piperidine-4-carboxylic acid Chemical compound C([C@H](C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCCCN)C(=O)N1CCC(N)(CC1)C(O)=O)NC(=O)[C@H](N)CC=1C=CC=CC=1)C1=CC=CC=C1 FWMNVWWHGCHHJJ-SKKKGAJSSA-N 0.000 claims description 3
- 235000013402 health food Nutrition 0.000 claims description 3
- 239000002773 nucleotide Substances 0.000 claims description 3
- 125000003729 nucleotide group Chemical group 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 238000005349 anion exchange Methods 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 239000012460 protein solution Substances 0.000 claims description 2
- 125000003275 alpha amino acid group Chemical group 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 12
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 241000186000 Bifidobacterium Species 0.000 abstract description 7
- 241000186660 Lactobacillus Species 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 229940039696 lactobacillus Drugs 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035755 proliferation Effects 0.000 abstract description 3
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 230000015556 catabolic process Effects 0.000 abstract 2
- 238000006731 degradation reaction Methods 0.000 abstract 2
- 238000003809 water extraction Methods 0.000 abstract 1
- 239000012153 distilled water Substances 0.000 description 18
- 239000002244 precipitate Substances 0.000 description 16
- 238000000855 fermentation Methods 0.000 description 10
- 230000000529 probiotic effect Effects 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 9
- 238000002156 mixing Methods 0.000 description 8
- 238000002390 rotary evaporation Methods 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 238000000967 suction filtration Methods 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 241000588724 Escherichia coli Species 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 230000009849 deactivation Effects 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000006041 probiotic Substances 0.000 description 5
- 235000018291 probiotics Nutrition 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 238000000338 in vitro Methods 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 235000021391 short chain fatty acids Nutrition 0.000 description 3
- 150000004666 short chain fatty acids Chemical class 0.000 description 3
- XVZCXCTYGHPNEM-IHRRRGAJSA-N (2s)-1-[(2s)-2-[[(2s)-2-amino-4-methylpentanoyl]amino]-4-methylpentanoyl]pyrrolidine-2-carboxylic acid Chemical compound CC(C)C[C@H](N)C(=O)N[C@@H](CC(C)C)C(=O)N1CCC[C@H]1C(O)=O XVZCXCTYGHPNEM-IHRRRGAJSA-N 0.000 description 2
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 description 2
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 2
- 241000606125 Bacteroides Species 0.000 description 2
- 241001134770 Bifidobacterium animalis Species 0.000 description 2
- 241001313857 Bletilla striata Species 0.000 description 2
- XTZDZAXYPDISRR-MNXVOIDGSA-N Glu-Ile-Lys Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H](CCCCN)C(=O)O)NC(=O)[C@H](CCC(=O)O)N XTZDZAXYPDISRR-MNXVOIDGSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241000186605 Lactobacillus paracasei Species 0.000 description 2
- XVZCXCTYGHPNEM-UHFFFAOYSA-N Leu-Leu-Pro Natural products CC(C)CC(N)C(=O)NC(CC(C)C)C(=O)N1CCCC1C(O)=O XVZCXCTYGHPNEM-UHFFFAOYSA-N 0.000 description 2
- 241000043362 Megamonas Species 0.000 description 2
- KRCPXGSWDOGHAM-XIRDDKMYSA-N Trp-Lys-Asp Chemical compound [H]N[C@@H](CC1=CNC2=C1C=CC=C2)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(O)=O)C(O)=O KRCPXGSWDOGHAM-XIRDDKMYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical group 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 238000003113 dilution method Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 108010063718 gamma-glutamylaspartic acid Proteins 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- NWVVKQZOVSTDBQ-CIUDSAMLSA-N Ala-Glu-Arg Chemical compound [H]N[C@@H](C)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O NWVVKQZOVSTDBQ-CIUDSAMLSA-N 0.000 description 1
- VYMJAWXRWHJIMS-LKTVYLICSA-N Ala-Tyr-His Chemical compound C[C@@H](C(=O)N[C@@H](CC1=CC=C(C=C1)O)C(=O)N[C@@H](CC2=CN=CN2)C(=O)O)N VYMJAWXRWHJIMS-LKTVYLICSA-N 0.000 description 1
- XKXAZPSREVUCRT-BPNCWPANSA-N Ala-Tyr-Met Chemical compound CSCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)[C@H](C)N)CC1=CC=C(O)C=C1 XKXAZPSREVUCRT-BPNCWPANSA-N 0.000 description 1
- VNFWDYWTSHFRRG-SRVKXCTJSA-N Arg-Gln-Leu Chemical compound [H]N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC(C)C)C(O)=O VNFWDYWTSHFRRG-SRVKXCTJSA-N 0.000 description 1
- CVXXSWQORBZAAA-SRVKXCTJSA-N Arg-Lys-Glu Chemical compound OC(=O)CC[C@@H](C(O)=O)NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CCCN=C(N)N CVXXSWQORBZAAA-SRVKXCTJSA-N 0.000 description 1
- UOUHBHOBGDCQPQ-IHPCNDPISA-N Asn-Phe-Trp Chemical compound C1=CC=C(C=C1)C[C@@H](C(=O)N[C@@H](CC2=CNC3=CC=CC=C32)C(=O)O)NC(=O)[C@H](CC(=O)N)N UOUHBHOBGDCQPQ-IHPCNDPISA-N 0.000 description 1
- XEGZSHSPQNDNRH-JRQIVUDYSA-N Asn-Tyr-Thr Chemical compound [H]N[C@@H](CC(N)=O)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H]([C@@H](C)O)C(O)=O XEGZSHSPQNDNRH-JRQIVUDYSA-N 0.000 description 1
- WCFCYFDBMNFSPA-ACZMJKKPSA-N Asp-Asp-Glu Chemical compound OC(=O)C[C@H](N)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@H](C(O)=O)CCC(O)=O WCFCYFDBMNFSPA-ACZMJKKPSA-N 0.000 description 1
- OEUQMKNNOWJREN-AVGNSLFASA-N Asp-Gln-Phe Chemical compound C1=CC=C(C=C1)C[C@@H](C(=O)O)NC(=O)[C@H](CCC(=O)N)NC(=O)[C@H](CC(=O)O)N OEUQMKNNOWJREN-AVGNSLFASA-N 0.000 description 1
- OGTCOKZFOJIZFG-CIUDSAMLSA-N Asp-His-Asp Chemical compound [H]N[C@@H](CC(O)=O)C(=O)N[C@@H](CC1=CNC=N1)C(=O)N[C@@H](CC(O)=O)C(O)=O OGTCOKZFOJIZFG-CIUDSAMLSA-N 0.000 description 1
- NONWUQAWAANERO-BZSNNMDCSA-N Asp-Phe-Tyr Chemical compound C([C@H](NC(=O)[C@H](CC(O)=O)N)C(=O)N[C@@H](CC=1C=CC(O)=CC=1)C(O)=O)C1=CC=CC=C1 NONWUQAWAANERO-BZSNNMDCSA-N 0.000 description 1
- GWWSUMLEWKQHLR-NUMRIWBASA-N Asp-Thr-Glu Chemical compound C[C@H]([C@@H](C(=O)N[C@@H](CCC(=O)O)C(=O)O)NC(=O)[C@H](CC(=O)O)N)O GWWSUMLEWKQHLR-NUMRIWBASA-N 0.000 description 1
- LEYKQPDPZJIRTA-AQZXSJQPSA-N Asp-Trp-Thr Chemical compound [H]N[C@@H](CC(O)=O)C(=O)N[C@@H](CC1=CNC2=C1C=CC=C2)C(=O)N[C@@H]([C@@H](C)O)C(O)=O LEYKQPDPZJIRTA-AQZXSJQPSA-N 0.000 description 1
- PLOKOIJSGCISHE-BYULHYEWSA-N Asp-Val-Asn Chemical compound [H]N[C@@H](CC(O)=O)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC(N)=O)C(O)=O PLOKOIJSGCISHE-BYULHYEWSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- UXIYYUMGFNSGBK-XPUUQOCRSA-N Cys-Gly-Val Chemical compound [H]N[C@@H](CS)C(=O)NCC(=O)N[C@@H](C(C)C)C(O)=O UXIYYUMGFNSGBK-XPUUQOCRSA-N 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- MAGNEQBFSBREJL-DCAQKATOSA-N Gln-Glu-Lys Chemical compound C(CCN)C[C@@H](C(=O)O)NC(=O)[C@H](CCC(=O)O)NC(=O)[C@H](CCC(=O)N)N MAGNEQBFSBREJL-DCAQKATOSA-N 0.000 description 1
- FGYPOQPQTUNESW-IUCAKERBSA-N Gln-Gly-Leu Chemical compound CC(C)C[C@@H](C(=O)O)NC(=O)CNC(=O)[C@H](CCC(=O)N)N FGYPOQPQTUNESW-IUCAKERBSA-N 0.000 description 1
- VHPVBPCCWVDGJL-IRIUXVKKSA-N Glu-Thr-Tyr Chemical compound [H]N[C@@H](CCC(O)=O)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(O)=O VHPVBPCCWVDGJL-IRIUXVKKSA-N 0.000 description 1
- NZAFOTBEULLEQB-WDSKDSINSA-N Gly-Asn-Glu Chemical compound C(CC(=O)O)[C@@H](C(=O)O)NC(=O)[C@H](CC(=O)N)NC(=O)CN NZAFOTBEULLEQB-WDSKDSINSA-N 0.000 description 1
- JVWPPCWUDRJGAE-YUMQZZPRSA-N Gly-Asn-Leu Chemical compound [H]NCC(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CC(C)C)C(O)=O JVWPPCWUDRJGAE-YUMQZZPRSA-N 0.000 description 1
- JPWIMMUNWUKOAD-STQMWFEESA-N Gly-Asp-Trp Chemical compound C1=CC=C2C(=C1)C(=CN2)C[C@@H](C(=O)O)NC(=O)[C@H](CC(=O)O)NC(=O)CN JPWIMMUNWUKOAD-STQMWFEESA-N 0.000 description 1
- YYQGVXNKAXUTJU-YUMQZZPRSA-N Gly-Cys-His Chemical compound NCC(=O)N[C@@H](CS)C(=O)N[C@@H](Cc1cnc[nH]1)C(O)=O YYQGVXNKAXUTJU-YUMQZZPRSA-N 0.000 description 1
- IUKIDFVOUHZRAK-QWRGUYRKSA-N Gly-Lys-His Chemical compound NCCCC[C@H](NC(=O)CN)C(=O)N[C@H](C(O)=O)CC1=CN=CN1 IUKIDFVOUHZRAK-QWRGUYRKSA-N 0.000 description 1
- MTBIKIMYHUWBRX-QWRGUYRKSA-N Gly-Phe-Asn Chemical compound C1=CC=C(C=C1)C[C@@H](C(=O)N[C@@H](CC(=O)N)C(=O)O)NC(=O)CN MTBIKIMYHUWBRX-QWRGUYRKSA-N 0.000 description 1
- NSVOVKWEKGEOQB-LURJTMIESA-N Gly-Pro-Gly Chemical compound NCC(=O)N1CCC[C@H]1C(=O)NCC(O)=O NSVOVKWEKGEOQB-LURJTMIESA-N 0.000 description 1
- FKESCSGWBPUTPN-FOHZUACHSA-N Gly-Thr-Asn Chemical compound [H]NCC(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CC(N)=O)C(O)=O FKESCSGWBPUTPN-FOHZUACHSA-N 0.000 description 1
- RVKIPWVMZANZLI-UHFFFAOYSA-N H-Lys-Trp-OH Natural products C1=CC=C2C(CC(NC(=O)C(N)CCCCN)C(O)=O)=CNC2=C1 RVKIPWVMZANZLI-UHFFFAOYSA-N 0.000 description 1
- CJGDTAHEMXLRMB-ULQDDVLXSA-N His-Arg-Phe Chemical compound [H]N[C@@H](CC1=CNC=N1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC1=CC=CC=C1)C(O)=O CJGDTAHEMXLRMB-ULQDDVLXSA-N 0.000 description 1
- CUEQQFOGARVNHU-VGDYDELISA-N His-Ser-Ile Chemical compound [H]N[C@@H](CC1=CNC=N1)C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(O)=O CUEQQFOGARVNHU-VGDYDELISA-N 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- PXKACEXYLPBMAD-JBDRJPRFSA-N Ile-Ser-Ser Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H](CO)C(=O)N[C@@H](CO)C(=O)O)N PXKACEXYLPBMAD-JBDRJPRFSA-N 0.000 description 1
- ANTFEOSJMAUGIB-KNZXXDILSA-N Ile-Thr-Pro Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H]([C@@H](C)O)C(=O)N1CCC[C@@H]1C(=O)O)N ANTFEOSJMAUGIB-KNZXXDILSA-N 0.000 description 1
- NSPNUMNLZNOPAQ-SJWGOKEGSA-N Ile-Tyr-Pro Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H](CC1=CC=C(C=C1)O)C(=O)N2CCC[C@@H]2C(=O)O)N NSPNUMNLZNOPAQ-SJWGOKEGSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- FADYJNXDPBKVCA-UHFFFAOYSA-N L-Phenylalanyl-L-lysin Natural products NCCCCC(C(O)=O)NC(=O)C(N)CC1=CC=CC=C1 FADYJNXDPBKVCA-UHFFFAOYSA-N 0.000 description 1
- ILJREDZFPHTUIE-GUBZILKMSA-N Leu-Asp-Glu Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CCC(O)=O)C(O)=O ILJREDZFPHTUIE-GUBZILKMSA-N 0.000 description 1
- ULXYQAJWJGLCNR-YUMQZZPRSA-N Leu-Asp-Gly Chemical compound CC(C)C[C@H](N)C(=O)N[C@@H](CC(O)=O)C(=O)NCC(O)=O ULXYQAJWJGLCNR-YUMQZZPRSA-N 0.000 description 1
- RZXLZBIUTDQHJQ-SRVKXCTJSA-N Leu-Lys-Asp Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(O)=O)C(O)=O RZXLZBIUTDQHJQ-SRVKXCTJSA-N 0.000 description 1
- LZHJZLHSRGWBBE-IHRRRGAJSA-N Leu-Lys-Val Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C(C)C)C(O)=O LZHJZLHSRGWBBE-IHRRRGAJSA-N 0.000 description 1
- NJMXCOOEFLMZSR-AVGNSLFASA-N Leu-Met-Val Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](C(C)C)C(O)=O NJMXCOOEFLMZSR-AVGNSLFASA-N 0.000 description 1
- ADJWHHZETYAAAX-SRVKXCTJSA-N Leu-Ser-His Chemical compound CC(C)C[C@@H](C(=O)N[C@@H](CO)C(=O)N[C@@H](CC1=CN=CN1)C(=O)O)N ADJWHHZETYAAAX-SRVKXCTJSA-N 0.000 description 1
- BRTVHXHCUSXYRI-CIUDSAMLSA-N Leu-Ser-Ser Chemical compound CC(C)C[C@H](N)C(=O)N[C@@H](CO)C(=O)N[C@@H](CO)C(O)=O BRTVHXHCUSXYRI-CIUDSAMLSA-N 0.000 description 1
- FBNPMTNBFFAMMH-UHFFFAOYSA-N Leu-Val-Arg Natural products CC(C)CC(N)C(=O)NC(C(C)C)C(=O)NC(C(O)=O)CCCN=C(N)N FBNPMTNBFFAMMH-UHFFFAOYSA-N 0.000 description 1
- 239000006142 Luria-Bertani Agar Substances 0.000 description 1
- FACUGMGEFUEBTI-SRVKXCTJSA-N Lys-Asn-Leu Chemical compound CC(C)C[C@@H](C(O)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@@H](N)CCCCN FACUGMGEFUEBTI-SRVKXCTJSA-N 0.000 description 1
- HIIZIQUUHIXUJY-GUBZILKMSA-N Lys-Asp-Gln Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CCC(N)=O)C(O)=O HIIZIQUUHIXUJY-GUBZILKMSA-N 0.000 description 1
- IWWMPCPLFXFBAF-SRVKXCTJSA-N Lys-Asp-Leu Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CC(C)C)C(O)=O IWWMPCPLFXFBAF-SRVKXCTJSA-N 0.000 description 1
- DCRWPTBMWMGADO-AVGNSLFASA-N Lys-Glu-Leu Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(C)C)C(O)=O DCRWPTBMWMGADO-AVGNSLFASA-N 0.000 description 1
- ITWQLSZTLBKWJM-YUMQZZPRSA-N Lys-Gly-Ala Chemical compound OC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](N)CCCCN ITWQLSZTLBKWJM-YUMQZZPRSA-N 0.000 description 1
- YUAXTFMFMOIMAM-QWRGUYRKSA-N Lys-Lys-Gly Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)NCC(O)=O YUAXTFMFMOIMAM-QWRGUYRKSA-N 0.000 description 1
- ATNKHRAIZCMCCN-BZSNNMDCSA-N Lys-Lys-Phe Chemical compound C1=CC=C(C=C1)C[C@@H](C(=O)O)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CCCCN)N ATNKHRAIZCMCCN-BZSNNMDCSA-N 0.000 description 1
- QLFAPXUXEBAWEK-NHCYSSNCSA-N Lys-Val-Asp Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC(O)=O)C(O)=O QLFAPXUXEBAWEK-NHCYSSNCSA-N 0.000 description 1
- HMZPYMSEAALNAE-ULQDDVLXSA-N Lys-Val-Tyr Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(O)=O HMZPYMSEAALNAE-ULQDDVLXSA-N 0.000 description 1
- HWROAFGWPQUPTE-OSUNSFLBSA-N Met-Ile-Thr Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H]([C@@H](C)O)C(=O)O)NC(=O)[C@H](CCSC)N HWROAFGWPQUPTE-OSUNSFLBSA-N 0.000 description 1
- HOZNVKDCKZPRER-XUXIUFHCSA-N Met-Lys-Ile Chemical compound [H]N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)CC)C(O)=O HOZNVKDCKZPRER-XUXIUFHCSA-N 0.000 description 1
- VWFHWJGVLVZVIS-QXEWZRGKSA-N Met-Val-Asn Chemical compound [H]N[C@@H](CCSC)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC(N)=O)C(O)=O VWFHWJGVLVZVIS-QXEWZRGKSA-N 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- YBAFDPFAUTYYRW-UHFFFAOYSA-N N-L-alpha-glutamyl-L-leucine Natural products CC(C)CC(C(O)=O)NC(=O)C(N)CCC(O)=O YBAFDPFAUTYYRW-UHFFFAOYSA-N 0.000 description 1
- SITLTJHOQZFJGG-UHFFFAOYSA-N N-L-alpha-glutamyl-L-valine Natural products CC(C)C(C(O)=O)NC(=O)C(N)CCC(O)=O SITLTJHOQZFJGG-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- KOUUGTKGEQZRHV-KKUMJFAQSA-N Phe-Gln-Arg Chemical compound [H]N[C@@H](CC1=CC=CC=C1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O KOUUGTKGEQZRHV-KKUMJFAQSA-N 0.000 description 1
- CWFGECHCRMGPPT-MXAVVETBSA-N Phe-Ile-Ser Chemical compound [H]N[C@@H](CC1=CC=CC=C1)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CO)C(O)=O CWFGECHCRMGPPT-MXAVVETBSA-N 0.000 description 1
- PEFJUUYFEGBXFA-BZSNNMDCSA-N Phe-Lys-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CC1=CC=CC=C1 PEFJUUYFEGBXFA-BZSNNMDCSA-N 0.000 description 1
- MCIXMYKSPQUMJG-SRVKXCTJSA-N Phe-Ser-Ser Chemical compound [H]N[C@@H](CC1=CC=CC=C1)C(=O)N[C@@H](CO)C(=O)N[C@@H](CO)C(O)=O MCIXMYKSPQUMJG-SRVKXCTJSA-N 0.000 description 1
- ZSKJPKFTPQCPIH-RCWTZXSCSA-N Pro-Arg-Thr Chemical compound [H]N1CCC[C@H]1C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H]([C@@H](C)O)C(O)=O ZSKJPKFTPQCPIH-RCWTZXSCSA-N 0.000 description 1
- WWAQEUOYCYMGHB-FXQIFTODSA-N Pro-Asn-Asn Chemical compound NC(=O)C[C@@H](C(O)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@@H]1CCCN1 WWAQEUOYCYMGHB-FXQIFTODSA-N 0.000 description 1
- JARJPEMLQAWNBR-GUBZILKMSA-N Pro-Asp-Arg Chemical compound [H]N1CCC[C@H]1C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O JARJPEMLQAWNBR-GUBZILKMSA-N 0.000 description 1
- WHNJMTHJGCEKGA-ULQDDVLXSA-N Pro-Phe-Leu Chemical compound [H]N1CCC[C@H]1C(=O)N[C@@H](CC1=CC=CC=C1)C(=O)N[C@@H](CC(C)C)C(O)=O WHNJMTHJGCEKGA-ULQDDVLXSA-N 0.000 description 1
- GFHOSBYCLACKEK-GUBZILKMSA-N Pro-Pro-Asn Chemical compound [H]N1CCC[C@H]1C(=O)N1CCC[C@H]1C(=O)N[C@@H](CC(N)=O)C(O)=O GFHOSBYCLACKEK-GUBZILKMSA-N 0.000 description 1
- MESDJCNHLZBMEP-ZLUOBGJFSA-N Ser-Asp-Asp Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CC(O)=O)C(O)=O MESDJCNHLZBMEP-ZLUOBGJFSA-N 0.000 description 1
- GZFAWAQTEYDKII-YUMQZZPRSA-N Ser-Gly-Leu Chemical compound CC(C)C[C@@H](C(O)=O)NC(=O)CNC(=O)[C@@H](N)CO GZFAWAQTEYDKII-YUMQZZPRSA-N 0.000 description 1
- XXXAXOWMBOKTRN-XPUUQOCRSA-N Ser-Gly-Val Chemical compound [H]N[C@@H](CO)C(=O)NCC(=O)N[C@@H](C(C)C)C(O)=O XXXAXOWMBOKTRN-XPUUQOCRSA-N 0.000 description 1
- GZSZPKSBVAOGIE-CIUDSAMLSA-N Ser-Lys-Ala Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C)C(O)=O GZSZPKSBVAOGIE-CIUDSAMLSA-N 0.000 description 1
- CRJZZXMAADSBBQ-SRVKXCTJSA-N Ser-Lys-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CO CRJZZXMAADSBBQ-SRVKXCTJSA-N 0.000 description 1
- GARULAKWZGFIKC-RWRJDSDZSA-N Thr-Gln-Ile Chemical compound [H]N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]([C@@H](C)CC)C(O)=O GARULAKWZGFIKC-RWRJDSDZSA-N 0.000 description 1
- PAXANSWUSVPFNK-IUKAMOBKSA-N Thr-Ile-Asn Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H](CC(=O)N)C(=O)O)NC(=O)[C@H]([C@@H](C)O)N PAXANSWUSVPFNK-IUKAMOBKSA-N 0.000 description 1
- XTCNBOBTROGWMW-RWRJDSDZSA-N Thr-Ile-Glu Chemical compound CC[C@H](C)[C@@H](C(=O)N[C@@H](CCC(=O)O)C(=O)O)NC(=O)[C@H]([C@@H](C)O)N XTCNBOBTROGWMW-RWRJDSDZSA-N 0.000 description 1
- KZSYAEWQMJEGRZ-RHYQMDGZSA-N Thr-Leu-Val Chemical compound [H]N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](C(C)C)C(O)=O KZSYAEWQMJEGRZ-RHYQMDGZSA-N 0.000 description 1
- BDGBHYCAZJPLHX-HJGDQZAQSA-N Thr-Lys-Asn Chemical compound [H]N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(N)=O)C(O)=O BDGBHYCAZJPLHX-HJGDQZAQSA-N 0.000 description 1
- FDQXPJCLVPFKJW-KJEVXHAQSA-N Thr-Met-Tyr Chemical compound C[C@H]([C@@H](C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC1=CC=C(C=C1)O)C(=O)O)N)O FDQXPJCLVPFKJW-KJEVXHAQSA-N 0.000 description 1
- OLFOOYQTTQSSRK-UNQGMJICSA-N Thr-Pro-Phe Chemical compound C[C@@H](O)[C@H](N)C(=O)N1CCC[C@H]1C(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 OLFOOYQTTQSSRK-UNQGMJICSA-N 0.000 description 1
- TWJDQTTXXZDJKV-BPUTZDHNSA-N Trp-Arg-Ser Chemical compound [H]N[C@@H](CC1=CNC2=C1C=CC=C2)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CO)C(O)=O TWJDQTTXXZDJKV-BPUTZDHNSA-N 0.000 description 1
- WPXKRJVHBXYLDT-JUKXBJQTSA-N Tyr-His-Ile Chemical compound CC[C@H](C)[C@@H](C(=O)O)NC(=O)[C@H](CC1=CN=CN1)NC(=O)[C@H](CC2=CC=C(C=C2)O)N WPXKRJVHBXYLDT-JUKXBJQTSA-N 0.000 description 1
- HSBZWINKRYZCSQ-KKUMJFAQSA-N Tyr-Lys-Asp Chemical compound [H]N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(O)=O)C(O)=O HSBZWINKRYZCSQ-KKUMJFAQSA-N 0.000 description 1
- XUIOBCQESNDTDE-FQPOAREZSA-N Tyr-Thr-Ala Chemical compound C[C@H]([C@@H](C(=O)N[C@@H](C)C(=O)O)NC(=O)[C@H](CC1=CC=C(C=C1)O)N)O XUIOBCQESNDTDE-FQPOAREZSA-N 0.000 description 1
- BIVIUZRBCAUNPW-JRQIVUDYSA-N Tyr-Thr-Asn Chemical compound [H]N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CC(N)=O)C(O)=O BIVIUZRBCAUNPW-JRQIVUDYSA-N 0.000 description 1
- XKVXSCHXGJOQND-ZOBUZTSGSA-N Val-Asp-Trp Chemical compound CC(C)[C@@H](C(=O)N[C@@H](CC(=O)O)C(=O)N[C@@H](CC1=CNC2=CC=CC=C21)C(=O)O)N XKVXSCHXGJOQND-ZOBUZTSGSA-N 0.000 description 1
- FTKXYXACXYOHND-XUXIUFHCSA-N Val-Ile-Leu Chemical compound CC(C)[C@H](N)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC(C)C)C(O)=O FTKXYXACXYOHND-XUXIUFHCSA-N 0.000 description 1
- LYERIXUFCYVFFX-GVXVVHGQSA-N Val-Leu-Glu Chemical compound CC(C)C[C@@H](C(=O)N[C@@H](CCC(=O)O)C(=O)O)NC(=O)[C@H](C(C)C)N LYERIXUFCYVFFX-GVXVVHGQSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 108010044940 alanylglutamine Proteins 0.000 description 1
- 108010087924 alanylproline Proteins 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 108010062796 arginyllysine Proteins 0.000 description 1
- 108010047857 aspartylglycine Proteins 0.000 description 1
- 108010092854 aspartyllysine Proteins 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 229940118852 bifidobacterium animalis Drugs 0.000 description 1
- 238000003766 bioinformatics method Methods 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007621 cluster analysis Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 238000012165 high-throughput sequencing Methods 0.000 description 1
- 108010040030 histidinoalanine Proteins 0.000 description 1
- 108010092114 histidylphenylalanine Proteins 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 108010034529 leucyl-lysine Proteins 0.000 description 1
- 108010091871 leucylmethionine Proteins 0.000 description 1
- 108010045397 lysyl-tyrosyl-lysine Proteins 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 108010056582 methionylglutamic acid Proteins 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 108010073025 phenylalanylphenylalanine Proteins 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000513 principal component analysis Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 108010069117 seryl-lysyl-aspartic acid Proteins 0.000 description 1
- 108010005652 splenotritin Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000001757 thermogravimetry curve Methods 0.000 description 1
- 108010061238 threonyl-glycine Proteins 0.000 description 1
- 108010078580 tyrosylleucine Proteins 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention belongs to the technical field of functional nutritional foods, and particularly discloses spirulina oligosaccharide and application thereof in preparation of a functional preparation for regulating intestinal health. The spirulina oligosaccharide is extracted from spirulina powder by processes of repeated freeze thawing, ultrasonic-assisted hot water extraction, alcohol precipitation, deproteinization, decolorization, degradation, ultrafiltration and the like, wherein marine microorganism glycosidase is used for degradation, the average molecular weight of the obtained spirulina oligosaccharide is concentrated in 300-plus 2000Da, the spirulina oligosaccharide mainly comprises alpha-glucose, has the activity of simultaneously promoting the proliferation of bifidobacterium and lactobacillus, is superior to spirulina polysaccharide, can also obviously improve the diversity of intestinal flora and the abundance of beneficial bacteria, reduces the abundance of harmful bacteria, and can be applied to functional food and health care products for regulating the intestinal health.
Description
Technical Field
The invention belongs to the field of functional nutritional foods, and particularly relates to spirulina oligosaccharide and application thereof in preparation of a functional preparation for regulating intestinal health.
Background
The intestinal flora is closely related to the health and diseases of human bodies, pathogenic bacteria are prevented from invading epithelial cells of the intestinal tract by competing with the pathogenic bacteria for binding sites and generating antibacterial substances, and the healthy dynamic microecological balance of the intestinal tract is established. The functional oligosaccharide can selectively proliferate beneficial bacteria, and competitively exclude and inhibit pathogenic bacteria through biological barrier effect and fermentation to produce acid. When the oligosaccharide is taken under the condition of unbalanced intestinal flora, the nutrition-deficient intestinal beneficial bacteria can utilize the oligosaccharide to carry out metabolic growth, if the oligosaccharide is continuously taken, the beneficial bacteria can be massively propagated in a short period, so that the growth of harmful flora is inhibited, and the intestinal tract is gradually restored to balance. Functional oligosaccharides have been widely used as a microecological modulator for prevention and first-line treatment of microecological imbalance, and can regulate intestinal microecological imbalance, maintain microecological balance, improve host health level or promote health status.
The invention patent (202010126018.1) discloses a preparation method of xanthan gum oligosaccharide, which is obtained by performing acid hydrolysis dialysis and freeze-drying, and the invention patent (201811270639.6) discloses an application of bletilla striata oligosaccharide and a composition thereof in improving intestinal microecology, wherein the bletilla striata oligosaccharide is degraded by strong acid or glucoside hydrolase, and chemical reagents are introduced, so that certain potential pollution is brought to the environment.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention provides a spirulina oligosaccharide which can be used as a functional factor to be applied to the development of health foods or health care products for patients with intestinal cancer, metabolic syndrome, cardiovascular diseases, enteritis, obesity or diabetes mellitus and the like.
Seaweed and microalgae polysaccharide and oligosaccharide are important material sources for finding prebiotic candidates, and the polysaccharide is degraded into oligosaccharide, so that the prebiotic is more favorable for intestinal microorganism fermentation and utilization. Spirulina is an edible microalgae, has long been used as a health and functional food, and has various biological activities of resisting oxidation, bacteria, virus, cancer, inflammation, and blood sugar. Research shows that spirulina and its water extract polysaccharide have no growth promoting effect on pathogenic bacteria such as Escherichia coli, etc., and have promoting effect on intestinal beneficial bacteria such as bifidobacterium, lactobacillus, etc., and we find that the activity of promoting bifidobacterium and lactobacillus is superior to polysaccharide in oligosaccharide obtained by degrading spirulina polysaccharide with microbial glycosidase.
In order to achieve the purpose, the invention adopts the following technical scheme:
a spirulina oligosaccharide with the average molecular weight of 300-2000Da, which is obtained by the following method:
s1, adding water into spirulina powder, repeatedly freezing and thawing, and then ultrasonically extracting spirulina protein liquid;
s2, carrying out alcohol precipitation on the spirulina protein solution obtained in the step S1, adding papain for enzymolysis, and carrying out deproteinization and decoloration to obtain a spirulina polysaccharide solution;
s3, adding marine microorganism glycosidase into the spirulina polysaccharide solution obtained in the step S2, carrying out enzymolysis for 5-8h at 30-50 ℃, carrying out ultrafiltration on an enzymolysis solution through a 5kDa ultrafiltration membrane, concentrating a filtrate, and freeze-drying to obtain coarse spirulina oligosaccharide dry powder;
s4, passing the crude spirulina oligosaccharide dry powder obtained in the step S3 through an anion exchange column to obtain neutral spirulina oligosaccharide.
As a preferable technical scheme, in the step S1, 20-40 times of volume of water is added into the spirulina powder, after repeated freeze thawing is carried out for three times, the spirulina powder is subjected to ultrasonic treatment and then reacts for 2-5 hours at the temperature of 60-90 ℃ to obtain the spirulina protein liquid.
As a preferable technical scheme, 3-4 times volume of absolute ethyl alcohol is added in the step S2 for alcohol precipitation.
As a preferable technical proposal, the marine microorganism glycosidase 500-2000U/g is added in the step S3.
As a preferable technical scheme, the nucleotide sequence of the marine microorganism glycosidase is shown in SEQ ID NO: 1, and the amino acid sequence of the encoded zymoprotein is shown as SEQ ID NO: 2, respectively.
As a preferred technical solution, in step S1, the ultrasonic extraction conditions are: ultrasonic power of 50% and ultrasonic treatment at 80 deg.C for 30 min.
As a preferred technical scheme, in step S2, 1% -2% of papain is added for enzymolysis, deproteinization is carried out, and 1% -1.5% of activated carbon is adopted for decoloration.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the invention adopts marine microorganism glycosidase to degrade spirulina, the obtained spirulina oligosaccharide has high yield which reaches more than 80 percent, simultaneously the activity of promoting the proliferation of Bifidobacterium and lactobacillus is better than that of spirulina polysaccharide, the diversity of intestinal microorganisms can be improved, the abundance of microorganisms beneficial to human bodies such as Bacteroides, Escherichia-Shigella, Megamonas, Bifidobacterium, Lactobacillus and the like can be improved, and the content of intestinal short-chain fatty acids, in particular isobutyric acid and isovaleric acid, can be improved, thereby showing that the spirulina oligosaccharide provided by the invention can well regulate the structure of intestinal flora and has better application prospect.
Drawings
FIG. 1 is a separation map of Spirulina oligosaccharide obtained in example 1 with DEAE-cellulose-52.
FIG. 2 is a graph showing the molecular weight distribution of Spirulina oligosaccharide SPO-1.
FIG. 3 is an IR chart of Spirulina oligosaccharide SPO-1.
FIG. 4 shows monosaccharide analysis of Spirulina oligosaccharide SPO-1.
FIG. 5 shows the difference analysis of microbial structures (a) wien diagram analysis, (b) principal component analysis, (C) principal coordinate analysis, (d) cluster analysis and (e) beta diversity thermogram analysis, C0 is fermentation broth 0h, C24 is glucose group fermentation 24h, and S24 is spirulina oligosaccharide SPO-1 group fermentation 24 h.
FIG. 6 shows the composition of the microorganisms C0, C24 and S24 at the phylum level (a), the thermographic analysis at the genus level (b) and the changes in the characteristic microorganisms (C). C0 is fermentation liquid 0h, C24 is glucose group fermentation 24h, S24 is spirulina oligosaccharide SPO-1 group fermentation 24 h.
Detailed Description
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The marine microorganism glycosidase used in this example had a sequenced nucleotide sequence shown in SEQ ID NO: 1, and the amino acid sequence of the encoded zymoprotein is shown as SEQ ID NO: 2, respectively.
Example 1
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 30 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 80 deg.C for 2 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 4 times volume of absolute ethyl alcohol, refrigerating at 4 ℃ for overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2h, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1h, performing suction filtration to remove the activated carbon, adjusting pH to 8.0, adding 500U/g of marine microorganism glycosidase, performing hydrolysis at 40 ℃ for 8h, performing enzyme deactivation in 100 ℃ water bath for 10min, cooling, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48h, concentrating filtrate, and freeze-drying to obtain the spirulina oligosaccharide.
Example 2
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 40 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 60 deg.C for 5 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 4 times volume of absolute ethyl alcohol, refrigerating at 4 ℃ for overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2h, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1h, performing suction filtration to remove the activated carbon, adjusting pH to 8.0, adding 2000U/g of marine microorganism glycosidase, performing hydrolysis at 50 ℃ for 5h, performing enzyme deactivation in 100 ℃ water bath for 10min, cooling, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48h, concentrating filtrate, and freeze-drying to obtain the spirulina oligosaccharide.
Example 3
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 20 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 90 deg.C for 2 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 3 times volume of absolute ethyl alcohol, refrigerating at 4 ℃ for overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2h, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1h, performing suction filtration to remove the activated carbon, adjusting pH to 8.0, adding 1000U/g of marine microorganism glycosidase, hydrolyzing at 30 ℃ for 8h, performing enzyme deactivation in 100 ℃ water bath for 10min, cooling, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48h, concentrating filtrate, and freeze-drying to obtain the spirulina oligosaccharide.
Comparative example 1
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 30 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 80 deg.C for 2 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 3 times volume of absolute ethyl alcohol, refrigerating at 4 ℃ for overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2h, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1h, performing suction filtration to remove the activated carbon, adjusting pH to 4.5, adding 1000U/g of Viscozyme, hydrolyzing at 50 ℃ for 8h, performing enzyme deactivation in 100 ℃ water bath for 10min, cooling, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48h, concentrating filtrate, and freeze-drying to obtain the spirulina oligosaccharide.
Comparative example 2
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 30 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 80 deg.C for 2 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 4 times volume of absolute ethyl alcohol, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2h, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1h, performing suction filtration to remove the activated carbon, adjusting pH to 5.0, adding AMG 1000U/g, performing hydrolysis at 60 ℃ for 8h, performing enzyme deactivation in a water bath at 100 ℃ for 10min, cooling, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48h, concentrating filtrate, and freeze-drying to obtain the spirulina oligosaccharide.
Comparative example 3
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 30 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 80 deg.C for 2 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 3 times volume of absolute ethyl alcohol, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2h, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1h, performing suction filtration to remove the activated carbon, adjusting pH to 4.5, adding Celluclast 1000U/g, performing hydrolysis at 50 ℃ for 8h, performing enzyme deactivation in a water bath at 100 ℃ for 10min, cooling, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48h, concentrating filtrate, and freeze-drying to obtain the spirulina oligosaccharide.
Comparative example 4
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 30 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 80 deg.C for 2 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 4 times volume of absolute ethyl alcohol, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2H, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1H, performing suction filtration to remove the activated carbon, freezing to obtain spirulina polysaccharide, adding 100 times volume of 3% H2O2 solution for dissolving, performing reaction at 80 ℃ for 4H, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48H, concentrating filtrate, and freeze-drying to obtain the spirulina oligosaccharide.
Comparative example 5
Preparation of spirulina oligosaccharide: weighing a certain amount of Spirulina powder, adding 30 times volume of distilled water, mixing, freezing at-20 deg.C, thawing at normal temperature, circulating for 3 times, extracting with ultrasonic wave (ultrasonic condition: power 50%, time 30min, temperature 80 deg.C), and stirring at 80 deg.C for 2 hr. Centrifuging at 10000r/min for 30min to remove precipitate, performing rotary evaporation concentration on supernate, adding 4 times volume of absolute ethyl alcohol, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to obtain precipitate, adding 2 times volume of distilled water for redissolving, adding 1% of papain, performing enzymolysis at 50 ℃ for 2h, performing deproteinization by a Sevag method, adding 1.5% (w/v) of activated carbon, decoloring at 40 ℃ for 1h, performing suction filtration to remove the activated carbon, freezing to obtain spirulina polysaccharide, adding 100 times volume of 0.1M HCl solution for dissolving, performing reaction at 80 ℃ for 4h, adding 1M NaOH to adjust pH to 7.0, performing ultrafiltration with a 5kDa ultrafiltration membrane for 48h, concentrating filtrate, and performing freeze-drying to obtain the spirulina oligosaccharide.
Application example 1:
example 1 separation of spirulina oligosaccharides: passing through DEAE-cellulose-52 ion column (2.6 × 40cm), eluting with distilled water, 0.1 mol/L sodium chloride and 0.3mol/L sodium chloride, separating to obtain SPO-1, SPO-2 and SPO-3, respectively, and obtaining three purified components as shown in FIG. 1. Of these, the probiotic activity of SPO-1 is highest, as shown in Table 1 in example 10. The SPO-1 has better probiotic activity on Lactobacillus paracasei and Bifidobacterium animalis, and is obviously improved compared with the probiotic activity of the spirulina crude polysaccharide, the average molecular weight of the spirulina oligosaccharide SPO-1 is concentrated in 300-2000Da and mainly contains alpha-glucose, and the formula is shown in figure 2.
Application example 2:
evaluation of in vitro probiotic activity of spirulina oligosaccharides:
adding 1% (v/v) of 2% (w/v) glucose solution or spirulina oligosaccharide solution into the bacterial liquid of L.paracasei and B.animalis, then respectively inoculating the bacterial liquid on MRS and BBL culture media, culturing for 24h under anaerobic conditions at 37 ℃, sampling for 0h and 48h, respectively counting on MRS and BBL agar plates by a dilution method, using physiological saline as a blank control, and repeating the experiment at least three times, wherein the result is expressed by CFU mL-1.
② adding 1% (v/v) of Escherichia coli liquid into M9 culture medium containing 2% (w/v) of glucose solution or spirulina oligosaccharide solution, culturing for 24h at 37 ℃ under aerobic condition, counting on LB agar plate by dilution method, using distilled water as blank control, repeating the experiment at least three times, and the result is expressed as CFU mL-1.
Probiotic activity score ═ e (24h sample group probiotic logCFU mL-1-0h sample group probiotic logCFU mL-1)/(24h glucose group probiotic log CFU mL-1-0h glucose group probiotic log CFU mL-1) - (24h sample group escherichia coli logCFU mL-1-0h sample group escherichia coli logCFU mL-1)/(24h glucose group escherichia coli log CFU mL-1 h glucose group escherichia coli logCFU mL-1). As shown in Table 1, the yield of the spirulina oligosaccharide provided by the invention is high, reaches more than 80%, and the activity of promoting the proliferation of bifidobacteria and lactobacilli is better than that of spirulina polysaccharide and the oligosaccharide prepared by other methods.
TABLE 1 evaluation of probiotic Activity of Spirulina oligosaccharides
Note: different letters show significant differences between different rows, p <0.05.
Application example 3:
the spirulina oligosaccharide regulates the activity of intestinal flora in vitro: fresh excrement (20-30 years old, ingested normally, without digestive diseases, and antibiotics, probiotics and prebiotics are not taken for at least 3 months) is collected and mixed in equal quantity for 3 healthy volunteers, 10% (v/v) Dulbecco's PBS is used for dilution to obtain 20% (w/w) excrement mixed liquor, then high-speed homogenization is carried out, the homogenized culture solution is filtered by four layers of gauze, and the filtered solution is quickly transferred to an anaerobic tank. 10mL of sterilized spirulina oligosaccharide solution (50mg/mL) or sterile ultrapure water (blank control) were mixed with 45mL of fecal culture medium and 45mL of culture medium, sealed in an anaerobic fermentation tube, and cultured in a shaker at 37 ℃ for 24 h. Sampling at 0, 6,12 and 24 time points respectively, performing bioinformatics analysis by adopting a high-throughput sequencing method to obtain the regulation effect on the intestinal flora, and detecting the content of short-chain fatty acid by using GC-MS. The results are shown in FIGS. 5 and 6, and tables 2 and 3, and show that the spirulina oligosaccharides can well regulate the intestinal flora structure by increasing the diversity of intestinal microorganisms, increasing the abundance of microorganisms Bacteroides, Escherichia-Shigella, Megamonas, Bifidobacterium and Lactobacillus beneficial to the human body, and increasing the content of intestinal short-chain fatty acids, particularly isobutyric acid and isovaleric acid.
TABLE 2 alpha diversity comparison of microorganisms
Note: p <0.05 in comparison with blank control and p <0.05 in comparison with group C24, #
TABLE 3 SCFAs concentrations at different time points of in vitro fermentation
Note: there was a significant difference between the different letter representations in each column (p <0.05).
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Sequence listing
<110> Nanhai ocean institute of Chinese academy of sciences
<120> spirulina oligosaccharide and application thereof in preparation of preparation for regulating intestinal health
<130> ZM201392CS
<160> 2
<170> SIPOSequenceListing 1.0
<210> 1
<211> 840
<212> DNA
<213> Marine bacteria
<400> 1
atggtaaatc ttaaagtttt attgccagtg attttgatga tcacaatatc caaagctcag 60
gaaaaatata aagatgttct gttgcctaaa gaacttactc agataggaga ttggaaagta 120
gacaagaact tgtcagatga ttttaactat acaaccaaaa acaaaaaatt ctttaaaaaa 180
tggaaggata gttataccaa tgattggaca ggacccgggt taagtcattt ttcttcaaat 240
cattctatat taaaagacgg aaaccttgaa ataaaagctg aacgaaaacc accaaataaa 300
gtgtattgtg gagtaatatc atctagaaaa gaagtaattt atccggctta tatggaaatt 360
aaaatgaaaa ttagtggttt gaaattgtca tctaattttt ggtttattag taaagatcag 420
gttcttgaaa ttgatgtaaa tgaaacatat ggcaatgaac ctgacagaag caaaaaaatg 480
gggacgaatt accatatttt tcagagaaca ccttttaaag atcttacacc taataacgga 540
aagcactata ctgcaaaggg agctccattc ctaaaagacc aatttcatcg ttttggttgc 600
cattggaaag atgcgtatca cgcagacttt tatcttgatg gaacattggt gcgacaactc 660
actatagaag accctagaac atctggtgtt ggttttaatc aagggttact tatggttata 720
gatacggaag atcatgattg gcgatctaaa aaagggatta ctccaaccga tgatgaactt 780
ttggatgaaa ccataaatac tatgtatgta gattgggtac gtgtgtataa acccaaataa 840
<210> 2
<211> 279
<212> PRT
<213> Marine bacteria
<400> 2
Met Val Asn Leu Lys Val Leu Leu Pro Val Ile Leu Met Ile Thr Ile
1 5 10 15
Ser Lys Ala Gln Glu Lys Tyr Lys Asp Val Leu Leu Pro Lys Glu Leu
20 25 30
Thr Gln Ile Gly Asp Trp Lys Val Asp Lys Asn Leu Ser Asp Asp Phe
35 40 45
Asn Tyr Thr Thr Lys Asn Lys Lys Phe Phe Lys Lys Trp Lys Asp Ser
50 55 60
Tyr Thr Asn Asp Trp Thr Gly Pro Gly Leu Ser His Phe Ser Ser Asn
65 70 75 80
His Ser Ile Leu Lys Asp Gly Asn Leu Glu Ile Lys Ala Glu Arg Lys
85 90 95
Pro Pro Asn Lys Val Tyr Cys Gly Val Ile Ser Ser Arg Lys Glu Val
100 105 110
Ile Tyr Pro Ala Tyr Met Glu Ile Lys Met Lys Ile Ser Gly Leu Lys
115 120 125
Leu Ser Ser Asn Phe Trp Phe Ile Ser Lys Asp Gln Val Leu Glu Ile
130 135 140
Asp Val Asn Glu Thr Tyr Gly Asn Glu Pro Asp Arg Ser Lys Lys Met
145 150 155 160
Gly Thr Asn Tyr His Ile Phe Gln Arg Thr Pro Phe Lys Asp Leu Thr
165 170 175
Pro Asn Asn Gly Lys His Tyr Thr Ala Lys Gly Ala Pro Phe Leu Lys
180 185 190
Asp Gln Phe His Arg Phe Gly Cys His Trp Lys Asp Ala Tyr His Ala
195 200 205
Asp Phe Tyr Leu Asp Gly Thr Leu Val Arg Gln Leu Thr Ile Glu Asp
210 215 220
Pro Arg Thr Ser Gly Val Gly Phe Asn Gln Gly Leu Leu Met Val Ile
225 230 235 240
Asp Thr Glu Asp His Asp Trp Arg Ser Lys Lys Gly Ile Thr Pro Thr
245 250 255
Asp Asp Glu Leu Leu Asp Glu Thr Ile Asn Thr Met Tyr Val Asp Trp
260 265 270
Val Arg Val Tyr Lys Pro Lys
275
Claims (6)
1. A spirulina oligosaccharide, wherein the average molecular weight of the spirulina oligosaccharide is concentrated at 300-:
s1, adding water into spirulina powder, repeatedly freezing and thawing, and then ultrasonically extracting spirulina protein liquid;
s2, carrying out alcohol precipitation on the spirulina protein solution obtained in the step S1, adding papain for enzymolysis, and carrying out deproteinization and decoloration to obtain a spirulina polysaccharide solution;
s3, adding marine microorganism glycosidase into the spirulina polysaccharide solution obtained in the step S2, carrying out enzymolysis for 5-8h at 30-50 ℃, carrying out ultrafiltration on an enzymolysis solution through a 5kDa ultrafiltration membrane, concentrating a filtrate, and freeze-drying to obtain coarse spirulina oligosaccharide dry powder; the nucleotide sequence of the marine microorganism glycosidase is shown in SEQ ID NO: 1, and the amino acid sequence of the encoded zymoprotein is shown as SEQ ID NO: 2 is shown in the specification;
s4, passing the crude spirulina oligosaccharide dry powder obtained in the step S3 through an anion exchange column to obtain neutral spirulina oligosaccharide.
2. The spirulina oligosaccharide as claimed in claim 1, wherein the spirulina powder is added with 20-40 times of water volume in step S1, and after repeated freeze thawing for three times, the spirulina powder is reacted for 2-5h at 60-90 ℃ after ultrasonic treatment to obtain the spirulina protein liquid.
3. The spirulina oligosaccharide of claim 1, wherein step S2 is performed by adding 3-4 times volume of absolute ethanol for alcohol precipitation.
4. The spirulina oligosaccharide of claim 1, wherein the marine microorganism glycosidase is added at 500-2000U/g in step S3.
5. The spirulina oligosaccharide as claimed in claim 1, wherein in step S2, 1-2% of papain is added for enzymolysis and deproteinization, and 1-1.5% of activated carbon is used for decolorization.
6. Use of the spirulina platensis oligosaccharide of claim 1 in the preparation of a health food or health care product for regulating the function of intestinal bacteria.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011487323.XA CN112715964B (en) | 2020-12-16 | 2020-12-16 | Spirulina oligosaccharide and application thereof in preparation of preparation for regulating intestinal health function |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011487323.XA CN112715964B (en) | 2020-12-16 | 2020-12-16 | Spirulina oligosaccharide and application thereof in preparation of preparation for regulating intestinal health function |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112715964A CN112715964A (en) | 2021-04-30 |
CN112715964B true CN112715964B (en) | 2022-04-19 |
Family
ID=75602462
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011487323.XA Active CN112715964B (en) | 2020-12-16 | 2020-12-16 | Spirulina oligosaccharide and application thereof in preparation of preparation for regulating intestinal health function |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112715964B (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007246497A (en) * | 2006-03-20 | 2007-09-27 | Nitta Ind Corp | Method for producing oligosaccharide with woody plants as raw material |
CN105695537A (en) * | 2016-02-29 | 2016-06-22 | 福建农林大学 | Preparation method of glycosylation enteromorpha oligosaccharide for reducing glucose level and regulating intestinal flora |
CN106884025A (en) * | 2017-05-02 | 2017-06-23 | 中国海洋大学 | A kind of enzymatic hydrolysis beam system for algin oligosaccharide method |
CN110301601A (en) * | 2019-07-24 | 2019-10-08 | 山东海之宝海洋科技有限公司 | A kind of soluble Kelp Powder and its Production by Enzymes method containing brown alga oligose |
-
2020
- 2020-12-16 CN CN202011487323.XA patent/CN112715964B/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007246497A (en) * | 2006-03-20 | 2007-09-27 | Nitta Ind Corp | Method for producing oligosaccharide with woody plants as raw material |
CN105695537A (en) * | 2016-02-29 | 2016-06-22 | 福建农林大学 | Preparation method of glycosylation enteromorpha oligosaccharide for reducing glucose level and regulating intestinal flora |
CN106884025A (en) * | 2017-05-02 | 2017-06-23 | 中国海洋大学 | A kind of enzymatic hydrolysis beam system for algin oligosaccharide method |
CN110301601A (en) * | 2019-07-24 | 2019-10-08 | 山东海之宝海洋科技有限公司 | A kind of soluble Kelp Powder and its Production by Enzymes method containing brown alga oligose |
Non-Patent Citations (4)
Title |
---|
探讨马尾藻与螺旋藻寡糖混合物对PC12细胞因砷诱发氧化压力之影响;范素芬;《ntour.ntou.edu.tw:8080》;20091231;摘要 * |
螺旋藻多糖对便秘小鼠肠道酶活性及微生物菌群的调节作用;程宇娇等;《激光生物学报》;20191231(第06期);563-570 * |
螺旋藻多糖的研究进展;涂芳等;《天然产物研究与开发》;20051231;第17卷(第1期);115-119 * |
螺旋藻多糖酶解辅助超声波提取工艺的优化;王以斌等;《现代农业科技》;20090420(第08期);234-235 * |
Also Published As
Publication number | Publication date |
---|---|
CN112715964A (en) | 2021-04-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102533588B (en) | Lactobacillus brevis for producing extracellular exopolysaccharide and application thereof | |
CN114634901B (en) | Lactobacillus casei LC16 for promoting bone health and culture method and application thereof | |
CN106754619A (en) | It is a kind of that the method that traditional Chinese medicinal components promote growth of probiotics is added in grain culture medium | |
CN111213885A (en) | Probiotic composition with blood fat regulating effect and preparation method and application thereof | |
CN114642686B (en) | Composite probiotics and its functions of delaying senility and resisting oxidation | |
CN113549567B (en) | Lactobacillus rhamnosus NSL0401 with defecation promoting function and application thereof | |
CN109232762B (en) | Porphyra haitanensis polysaccharide, preparation method and probiotic activity application thereof | |
CN110522035A (en) | A kind of humanized's probiotics and its application in terms of assisting in reducing blood sugar | |
CN114657095A (en) | Lactobacillus fermentum NCU001464 | |
CN111440750A (en) | Bifidobacterium animalis subsp lactis with functions of relieving lactose intolerance and reducing triglyceride and application thereof | |
CN113755377B (en) | Paramycosis bacillus preparation for degrading uric acid and preparation method and application thereof | |
JP3902015B2 (en) | Manufacturing method of health nutrition food | |
CN116555074B (en) | Lactobacillus brevis JT1 and application thereof in preparation of hypoglycemic drugs | |
CN115181710B (en) | Lactobacillus salivarius B12WU and application thereof | |
CN112715964B (en) | Spirulina oligosaccharide and application thereof in preparation of preparation for regulating intestinal health function | |
CN111920048A (en) | Capsule containing rose fermentation liquor and preparation method thereof | |
CN115927107A (en) | Lactobacillus rhamnosus capable of utilizing galactose without utilizing lactulose and application thereof | |
CN113209141A (en) | Composition based on brown algae extract and lactobacillus reuteri and application thereof | |
CN116376770B (en) | Application of lactobacillus rhamnosus RH0121 in preparation of hypoglycemic products | |
JPH09301987A (en) | Galactooligosaccharide sulfate, its production and use | |
CN109628343A (en) | Bifidobacterium breve YH68 and the application in reduction Salmonella Typhimurium Infection risk product | |
CN116849291B (en) | Fermented feed for enhancing animal immunity and preparation method thereof | |
CN116590181B (en) | Lactobacillus paracasei for improving inflammatory reaction caused by microplastic pollution and application thereof | |
CN117084411B (en) | Method for improving antioxidant activity of milk protein hydrolysate and lactobacillus rhamnosus fermentation product | |
CN117363524B (en) | Lactobacillus gasseri MY4 and application thereof in preparation of sleep-aiding and whitening medicines |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |