公开(公告)号：US20210230225A1

公开(公告)日：2021-07-29

申请号：US17227206

申请日：2021-04-09

申请人： CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD.

发明人： MUYI CAI ,  Ruizeng GU ,  Jun LU ,  WENYING LIU ,  XIUYUAN QIN ,  XINGCHANG PAN ,  ZHE DONG ,  YONG MA ,  YAGUANG XU ,  YONGQING MA ,  LIANG CHEN ,  LU LU ,  HAIXIN ZHANG ,  YING WEI ,  YAN LIU ,  KELU CAO ,  JING WANG ,  GUOMING LI ,  MING ZHOU ,  YUCHEN WANG ,  YUQING WANG ,  KONG LING ,  YUAN BI ,  XINYUE CUI

IPC分类号： C07K7/06

摘要： A selenium-chelating pea oligopeptide, a preparation method thereof and use thereof. After the selenium-chelating pea oligopeptide is subjected to digestion treatment in at least one of following three ways, a change rate of selenium content not more than 3% with respect to the selenium content before the digestion treatment: hydrolyzing for 4 hours by a pepsin at a pH value of 2 and a temperature of 37° C.; hydrolyzing for 6 hours by a trypsin at a pH value of 7.5 and a temperature of 37° C.; maintaining the temperature constant at 37° C., firstly hydrolyzing for 4 hours by the pepsin at a pH value of 2, and then continuing to hydrolyze for 6 hours by a trypsin at a pH value of 6.8. The preparation method thereof includes mixing and reacting an aqueous solution of pea oligopeptide and sodium selenite, and then being subjected to alcohol precipitation and drying.

公开(公告)号：US20220248737A1

公开(公告)日：2022-08-11

申请号：US17728905

申请日：2022-04-25

申请人： CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD.

发明人： MUYI CAI ,  Ruizeng GU ,  Haixin ZHANG ,  WENYING LIU ,  YING WEI ,  LEI FANG ,  XINGCHANG PAN ,  ZHE DONG ,  LU LU ,  MING ZHOU ,  YUCHEN WANG ,  KONG LING ,  YUAN BI

IPC分类号： A23L33/18 ,  A23J1/04 ,  A23J3/04 ,  A23J3/34 ,  A23L17/00 ,  B01D21/26 ,  B01D71/02 ,  B01D15/36 ,  B01D15/32 ,  B01D15/18 ,  A23L5/20 ,  C07K14/435 ,  C07K1/36 ,  C07K1/18 ,  C07K1/20 ,  A61P15/10

摘要： An oyster peptide with an effect of improving sexual function and a preparation method thereof are provided, the oyster peptide at least includes peptide segments RI, IR and VR in its composition. Based on a mass of the oyster peptide, 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.

公开(公告)号：US20210324428A1

公开(公告)日：2021-10-21

申请号：US17364632

申请日：2021-06-30

申请人： CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD.

发明人： MUYI CAI ,  Ruizeng GU ,  Jun LU ,  KONG LING ,  LU LU ,  MING ZHOU ,  XINYUE CUI ,  XINGCHANG PAN ,  ZHE DONG ,  YONG MA ,  YAGUANG XU ,  YONGQING MA ,  LIANG CHEN ,  YING WEI ,  HAIXIN ZHANG ,  YAN LIU ,  KELU CAO ,  JING WANG ,  GUOMING LI ,  YUCHEN WANG ,  YUQING WANG ,  YUAN BI ,  XIUYUAN QIN

IPC分类号： C12P7/56 ,  C12P7/52 ,  C12P7/54 ,  C12P7/46 ,  C12P7/48 ,  C12N1/20

摘要： A Lactobacillus paracasei and uses thereof. The Lactobacillus paracasei has a deposit number of CGMCC No. 14813. The Lactobacillus paracasei can be used for increasing the amount of an organic acid in a raw material. The Lactobacillus paracasei can be used for fermenting the raw material, where the raw material can be selected from at least one of fruits, which can increase the content of the organic acid in a fermented product.