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CN-121986864-A - Preparation method of hydrolyzed whey protein digestion product with high immunocompetence and low sensitization

CN121986864ACN 121986864 ACN121986864 ACN 121986864ACN-121986864-A

Abstract

The invention belongs to the technical field of whey protein processing, and particularly relates to a preparation method of a hydrolyzed whey protein digestion product with high immune activity and low sensitization. The preparation method takes hydrolyzed whey protein as a raw material, and obtains a whey protein digestion product through simulated gastrointestinal digestion treatment under specific conditions. The product can effectively play the roles of immunoregulation and anti-inflammatory, solves the problem of sensitization of the traditional whey protein product, and has good application prospect.

Inventors

  • CHEN WENDAN
  • LI YONGZHONG
  • ZHAO MINGMING
  • LI AIMIN
  • SHI KE
  • ZHANG XUEQIN

Assignees

  • 国珍健康科技（北京）有限公司

Dates

Publication Date
20260508
Application Date
20260330

Claims (10)

  1. 1. A method for preparing a hydrolyzed whey protein digestion product with high immunocompetence and low sensitization, which is characterized by comprising the following steps: (1) Simulating gastrointestinal digestion of hydrolyzed whey protein to obtain a digestion product; (2) Inactivating enzyme of the digested product, centrifuging, and collecting supernatant.
  2. 2. The method of claim 1, wherein the step (1) of simulating gastrointestinal digestion comprises digestion in simulated gastric fluid for 1.8-2.2 hours and then in simulated intestinal digestive fluid for 0.8-1.2 hours at 36-37 ℃.
  3. 3. The method of claim 2, wherein the simulated gastric fluid comprises 46-48 mM NaCl、6-8 mM KCl、24-26 mM NaHCO 3 、0.5-1.5mM KH 2 PO 4 、0.4-0.6 mM (NH 4 ) 2 CO 3 、0.08-0.15 mM MgCl 2 (H 2 O) 6 、0.1-0.2 mM CaCl 2 (H 2 O) 2 、100-4000 U/ml pepsin and has a pH of 1-3.
  4. 4. The method of claim 2, wherein the simulated intestinal digestion fluid comprises ：37-39 mM NaCl、6-8 mM KCl、83-85 mM NaHCO 3 、0.5-1 mM KH 2 PO 4 、0.2-0.5 mM MgCl 2 (H 2 O) 6 、0.5-0.8 mM CaCl 2 (H 2 O) 2 、0.1-6USP/ml pancreatin, 5-25mM bile salt, and has a pH of 6.5-7.5.
  5. 5. The method of claim 1, wherein the simulated gastrointestinal digestion in step (1) is performed in a dynamic human biomimetic digestive system.
  6. 6. The method according to claim 1, wherein the temperature of the enzyme deactivation in the step (2) is 90-100 ℃, and the time of the enzyme deactivation is 10-20min.
  7. 7. The method according to claim 1, wherein the rotational speed of the centrifugation in the step (2) is 4000 to 6000r/min and the centrifugation time is 10 to 20min.
  8. 8. A hydrolyzed whey protein digest produced by the process of any one of claims 1-7.
  9. 9. Use of the hydrolyzed whey protein digest of claim 8 in the preparation of an immunomodulatory, anti-inflammatory and hypoallergenic product.
  10. 10. The use according to claim 9, wherein the highest safe concentration of hydrolyzed whey protein digest on raw264.7 macrophages and THP-1 cells is equal to or greater than 25mg/mL.

Description

Preparation method of hydrolyzed whey protein digestion product with high immunocompetence and low sensitization Technical Field The invention belongs to the technical field of whey protein processing, and particularly relates to a preparation method of a hydrolyzed whey protein digestion product with high immune activity and low sensitization. Background Whey protein is used as a high-quality protein source, is rich in various bioactive components, has potential health benefits in the aspects of immunoregulation, anti-inflammation and the like, and is widely applied to the fields （ Li Ji such as foods, health products and the like, bi Xiaoyang, luo Haowen and the like. Currently, whey protein products commonly found in the food processing field mainly include concentrated whey protein and hydrolyzed whey protein. The protein ingested by the organism can be absorbed and utilized after being digested and decomposed by the gastrointestinal tract, and the biological activity of the digestion product is different from that of the original protein, so that the functional characteristics of the digestion product detected by simulating the gastrointestinal digestion environment are closer to the actual physiological process. Immune anti-inflammatory activity is one of the core functions of whey protein and products thereof, macrophages are taken as key cells of the immune system of an organism, the activation state and the secretion level of inflammatory factors directly influence the immune balance of the organism, and a Lipopolysaccharide (LPS) -induced Raw264.7 macrophage model is a common model for evaluating the immune anti-inflammatory activity of substances. Meanwhile, the sensitization risk of the food is an important factor limiting the application of the food, and the expression level of the CD54 and CD86 molecules on the surface of the THP-1 cell can be used as an important index for evaluating the sensitization of the food, so that scientific basis is provided for evaluating the safety of whey protein and peptide products. Currently, the immune activity research on whey proteins and peptides thereof is mostly focused on original proteins or single digestion stage products, the systematic comparison research on gastrointestinal total digestion process products is less, and the comparative analysis on the sensitization of both digestion products is still insufficient. DHSI-IV dynamic human bionic gastrointestinal digestion equipment system integrates dynamic physiological factors, directly measures and controls biologically relevant parameters such as liquid volume, pH and mechanical force, and has remarkable advantages compared with a static model. The research relies on bionic gastrointestinal simulation equipment to prepare hydrolyzed whey protein digestion products (WPH-DP) and concentrated whey protein digestion products (WPC-DP), the immune anti-inflammatory activity of the hydrolyzed whey protein digestion products is evaluated by a Raw264.7 macrophage model, and the expression of CD54 and CD86 is detected by using THP-1 cells to evaluate the sensitization, so that the differences of the functions and the safety characteristics of the digested products are revealed, and in the conventional technology, the application of whey proteins is mainly focused on direct addition or simple processing, and the systematic research on the products after gastrointestinal digestion is lacked. There are several patents of inventions for solving the problem of the difference between hydrolyzed whey protein gastrointestinal digestion product (WPH) and concentrated whey protein gastrointestinal digestion product (WPC) in terms of immunomodulation, anti-inflammatory activity and sensitization. The Chinese patent application CN121046502A discloses a whey protein peptide mixture with immunity and muscle increasing effects, which effectively improves the enzymolysis efficiency by adopting neutral protease and regulating pH, greatly shortens the enzymolysis time, and successfully prepares the whey protein peptide with uniform molecular weight distribution, no peculiar smell and good thermal stability by precisely controlling the enzymolysis conditions and combining microbial fermentation. However, the patent still has the problem that the enzymolysis efficiency and the product quality are required to be further improved in the enzymolysis process. The Chinese patent application CN118370386A discloses a lactoferrin composition for improving immunity by regulating macrophage immune activity and application thereof, and the lactoferrin composition for regulating macrophage immune activity is obtained by compounding lactoferrin, alpha-lactalbumin, N-acetylneuraminic acid and yeast beta-glucan in specific proportion, and can obviously enhance phagocytic activity on the premise of not changing macrophage activity. However, the proportion of each component in the composition and the preparation process of the composition still