The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jun. 13, 2023

Filed:

Jul. 07, 2022
Applicants:

Nanjing University of Finance and Economics, Nanjing, CN;

Nanjing University of Chinese Medicine, Nanjing, CN;

Inventors:

Fang Wang, Anqing, CN;

Xinchun Shen, Nanjing, CN;

Yong Fang, Nanjing, CN;

Zebin Weng, Nanjing, CN;

Attorney:
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
C07K 14/415 (2006.01); A23L 33/18 (2016.01); A23L 33/00 (2016.01); A61P 29/00 (2006.01); A61K 8/64 (2006.01); A61Q 19/00 (2006.01); A61K 38/00 (2006.01);
U.S. Cl.
CPC ...
C07K 14/415 (2013.01); A23L 33/18 (2016.08); A23L 33/40 (2016.08); A61K 8/645 (2013.01); A61P 29/00 (2018.01); A61Q 19/00 (2013.01); A23V 2002/00 (2013.01); A61K 38/00 (2013.01);
Abstract

An oligopeptide with anti-inflammatory activity, a preparation method, and an application thereof are provided, belonging to the field of biotechnology. An amino acid sequence of the oligopeptide is shown as SEQ ID NO:1. The preparation method includes: digesting a wheat germ protein through a simulated gastrointestinal tract to obtain protein digestion products; separating the protein digestion products by ultrafiltration membranes to obtain components I (>3 kDa), II (1˜3 kDa), and III (<1 kDa), screening the components to obtain III as an anti-inflammatory active component, and finally identifying the oligopeptide by LC-MS/MS polypeptide. The oligopeptide has strong anti-inflammatory activity, is derived from the wheat germ protein, has the characteristics of safety, high efficiency, simple preparation method, good repeatability, has broad prospects in food, medicine, and other fields, and can be applied to preparations of medicines or functional foods for preventing and treating enteritis.


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