US 12,389,931 B2
Oyster peptide with effect of improving sexual function and preparation method thereof
Muyi Cai, Beijing (CN); Ruizeng Gu, Beijing (CN); Haixin Zhang, Beijing (CN); Wenying Liu, Beijing (CN); Ying Wei, Beijing (CN); Lei Fang, Beijing (CN); Xingchang Pan, Beijing (CN); Zhe Dong, Beijing (CN); Lu Lu, Beijing (CN); Ming Zhou, Beijing (CN); Yuchen Wang, Beijing (CN); Kong Ling, Beijing (CN); and Yuan Bi, Beijing (CN)
Assigned to CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD., Beijing (CN)
Filed by CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD., Beijing (CN)
Filed on Apr. 25, 2022, as Appl. No. 17/728,905.
Application 17/728,905 is a continuation of application No. PCT/CN2020/076909, filed on Feb. 27, 2020.
Claims priority of application No. 201911039453.4 (CN), filed on Oct. 29, 2019.
Prior Publication US 2022/0248737 A1, Aug. 11, 2022
Int. Cl. A23L 33/18 (2016.01); A23J 1/04 (2006.01); A23J 3/04 (2006.01); A23J 3/34 (2006.01); A23L 5/20 (2016.01); A23L 17/00 (2016.01); A61P 15/10 (2006.01); B01D 15/18 (2006.01); B01D 15/32 (2006.01); B01D 15/36 (2006.01); B01D 21/26 (2006.01); B01D 71/02 (2006.01); C07K 1/18 (2006.01); C07K 1/20 (2006.01); C07K 1/36 (2006.01); C07K 14/435 (2006.01)
CPC A23L 33/18 (2016.08) [A23J 1/04 (2013.01); A23J 3/04 (2013.01); A23J 3/341 (2013.01); A23L 5/23 (2016.08); A23L 5/25 (2016.08); A23L 5/273 (2016.08); A23L 17/65 (2016.08); A61P 15/10 (2018.01); B01D 15/1871 (2013.01); B01D 15/327 (2013.01); B01D 15/362 (2013.01); B01D 21/262 (2013.01); B01D 71/02 (2013.01); C07K 1/18 (2013.01); C07K 1/20 (2013.01); C07K 1/36 (2013.01); C07K 14/43504 (2013.01); A23V 2002/00 (2013.01)] 7 Claims
OG exemplary drawing
 
1. An oyster oligopeptide composition, wherein the oyster oligopeptide composition at least comprises peptide segments RI, IR and VR in its composition;
based on a mass of the oyster oligopeptide composition, a content of the RI is ≥3.60 mg/100 g, a content of the IR is ≥7.60 mg/100 g, and a content of the VR is ≥6.50 mg/100 g;
wherein the oyster oligopeptide composition is prepared as follows:
1) adding water to an oyster meat raw material to obtain a mixed material liquid, adding concentrated hydrochloric acid to the mixed material liquid and stirring, and collecting a precipitate after solid-liquid separation;
2) adding water to the precipitate to obtain a slurry, adding alkali to perform a protein denaturation treatment at 85-90° C., so as to obtain a denatured solution of oyster protein;
3) adding a neutral protease and a papain to the denatured solution of oyster protein, and performing enzymolysis treatment for 3-6 h, so as to obtain an enzymolysis solution after the neutral protease and the papain are inactivated;
4) centrifuging the enzymolysis solution to obtain a centrifugal supernatant, and then performing treatments of filtration and column chromatography on the centrifugal supernatant in sequence, so as to obtain the oyster oligopeptide composition.