Patents by Inventor Xingchang Pan
Xingchang Pan has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20220248737Abstract: 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.Type: ApplicationFiled: April 25, 2022Publication date: August 11, 2022Inventors: 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
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Publication number: 20210324428Abstract: 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.Type: ApplicationFiled: June 30, 2021Publication date: October 21, 2021Inventors: 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
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Publication number: 20210230225Abstract: 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.Type: ApplicationFiled: April 9, 2021Publication date: July 29, 2021Inventors: 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
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Patent number: 10800810Abstract: Provided is an active peptide for inhibiting an AMPA receptor and a preparation method and use thereof. The method for preparing the active peptide comprises the following steps: 1) soaking a salmon skin and crushing, adding water and beating, and then adjusting pH to 6.5-7.5; 2) subjecting to a first enzymolysis using a neutral protease; 3) subjecting to a second enzymolysis using papain enzyme and then inactivating enzyme; and 4) centrifuging the enzymatic hydrolysate, and then subjecting the centrifuged supernatant to membrane filtration, concentration and decoloration, to prepare the active peptide. The active peptide contains a tetrapeptide with an amino-acid sequence of Glu-Gly-Ala-Arg. The tetrapeptide has good solubility, can selectively inhibit neuronal synaptic transmission caused by an AMPA receptor, and has a significant antiepileptic effect.Type: GrantFiled: December 6, 2017Date of Patent: October 13, 2020Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIESInventors: Muyi Cai, Huaiyu Gu, Jun Lu, Xingchang Pan, Yong Ma, Liang Chen
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Patent number: 9974321Abstract: Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof. The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness.Type: GrantFiled: February 24, 2017Date of Patent: May 22, 2018Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIESInventors: Muyi Cai, Ruizeng Gu, Jun Lu, Tao Ma, Xingchang Pan, Zhe Dong, Yong Ma, Yaguang Xu, Yongqing Ma, Zhentao Jin, Liang Chen, Lu Lu, Wenying Liu, Ying Wei, Haixin Zhang, Yan Liu, Kelu Cao, Jing Wang, Guoming Li, Ming Zhou
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Publication number: 20180094028Abstract: Provided is an active peptide for inhibiting an AMPA receptor and a preparation method and use thereof. The method for preparing the active peptide comprises the following steps: 1) soaking a salmon skin and crushing, adding water and beating, and then adjusting pH to 6.5-7.5; 2) subjecting to a first enzymolysis using a neutral protease; 3) subjecting to a second enzymolysis using papain enzyme and then inactivating enzyme; and 4) centrifuging the enzymatic hydrolysate, and then subjecting the centrifuged supernatant to membrane filtration, concentration and decoloration, to prepare the active peptide. The active peptide contains a tetrapeptide with an amino-acid sequence of Glu-Gly-Ala-Arg. The tetrapeptide has good solubility, can selectively inhibit neuronal synaptic transmission caused by an AMPA receptor, and has a significant antiepileptic effect.Type: ApplicationFiled: December 6, 2017Publication date: April 5, 2018Inventors: MUYI CAI, HUAIYU GU, JUN LU, XINGCHANG PAN, YONG MA, LIANG CHEN
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Publication number: 20170164638Abstract: Disclosed are a fish protein oligopeptide with low allergenicity and slight fishiness, and industrial preparation method and application thereof The method comprises the following steps: 1) washing fresh fish flesh and/or fish wastes, crushing, and adding water to obtain a mixture; 2) performing thermal denaturation on the mixture to obtain a denaturized protein solution; 3) centrifuging the denaturized protein solution to obtain a precipitate, and adding water into the precipitate and grinding, to obtain a slurry; 4) adjusting the slurry to pH 6-9, and sequentially adding a neutral protease, a papain and an alkaline protease to conduct enzymolysis, and after enzyme inactivation, to obtain an enzymatic hydrolysate; 5) centrifuging the enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant, to obtain the fish protein oligopeptide with low allergenicity and slight fishiness.Type: ApplicationFiled: February 24, 2017Publication date: June 15, 2017Inventors: MUYI CAI, RUIZENG GU, JUN LU, TAO MA, XINGCHANG PAN, ZHE DONG, YONG MA, YAGUANG XU, YONGQING MA, ZHENTAO JIN, LIANG CHEN, LU LU, WENYING LIU, YING WEI, HAIXIN ZHANG, YAN LIU, KELU CAO, JING WANG, GUOMING LI, MING ZHOU
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Publication number: 20170143001Abstract: The present invention provides a soybean oligopeptide with low allergenicity and little bitterness and its preparation method and application. The preparation method includes the following steps: 1) mixing a soybean protein powder with water to obtain a soybean protein solution, and then performing thermal denaturation on the soybean protein solution, to prepare a denatured protein solution; 2) adjusting pH value of the denatured protein solution to 6-9, and then adding a neutral protease and papain to conduct a first enzymolysis, to obtain a first enzymatic hydrolysate; 3) adding an alkaline protease and a flavor protease into the first enzymatic hydrolysate to conduct a second enzymolysis, and after performing enzyme inactivation, to obtain a second enzymatic hydrolysate; and 4) centrifuging the second enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant liquid, to obtain the soybean oligopeptide with low allergenicity and little bitterness.Type: ApplicationFiled: February 3, 2017Publication date: May 25, 2017Inventors: MUYI CAI, RUIZENG GU, JUN LU, TAO MA, XINGCHANG PAN, ZHE DONG, YONG MA, YAGUANG XU, YONGQING MA, ZHENTAO JIN, LIANG CHEN, LU LU, WENYING LIU, YING WEI, HAIXIN ZHANG, YAN LIU, KELU CAO, JING WANG, GUOMING LI, MING ZHOU, HUI CHEN, JIAJI LI
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Patent number: 9609883Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.Type: GrantFiled: October 15, 2014Date of Patent: April 4, 2017Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIESInventors: Muyi Cai, Ruizeng Gu, Jun Lu, Feng Lin, Yong Ma, Zhe Dong, Xingchang Pan, Yongqing Ma, Yaguang Xu, Zhentao Jin, Liang Chen, Wenying Liu, Ying Wei, Haixin Zhang, Lu Lu, Yan Liu, Tao Ma, Simeng Jiang, Kelu Cao, Jing Wang
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Publication number: 20150037492Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.Type: ApplicationFiled: October 15, 2014Publication date: February 5, 2015Inventors: MUYI CAI, RUIZENG GU, JUN LU, FENG LIN, YONG MA, ZHE DONG, XINGCHANG PAN, YONGQING MA, YAGUANG XU, ZHENTAO JIN, LIANG CHEN, WENYING LlU, YING WEI, HAIXIN ZHANG, LU LU, YAN LIU, TAO MA, SIMENG JIANG, KELU CAO, JING WANG
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Patent number: 8940685Abstract: The present invention discloses a method for producing antihypertensive active peptides with corn germ protein as the material. The method comprises an alkali-heat treatment and continuous enzymolysis of the corn germ protein. The components with molecular weight less than 1000 Da in the active peptides obtained according to the present method account for more than 92%, and alanine-tyrosine (Ala-Tyr, AY) as the characteristic peptide fragments in the antihypertensive peptides accounts for more than 0.6%, so that the active peptides have a good ACE inhibitory activity in vitro as well as stability against temperature, pH and major gastrointestinal digestive enzymes, and have a significant effect of lowering blood pressure on spontaneous hypertension rats in vivo. The active peptides can be applied as a new functional nutrient to development and production of food, health food and pharmaceutical.Type: GrantFiled: May 14, 2013Date of Patent: January 27, 2015Assignee: China National Research Institute of Food and Fermentation IndustriesInventors: Muyi Cai, Ruizeng Gu, Weixue Yi, Jun Lu, Yong Ma, Zhe Dong, Yaguang Xu, Xingchang Pan, Yongqing Ma, Feng Lin, Zhentao Jin, Liang Chen, Lu Lu, Wenying Liu
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Publication number: 20140147554Abstract: The present invention discloses an enzyme beverage of natural garden stuff and a method for preparing the same. The enzyme beverage is prepared from a fresh juice extracted from fresh garden stuffs and added with marine fish-skin collagen peptide, as a fermentation substrate, by dilution, blending and sterilization followed by stepwise fermentation with lactobacillus and yeast in sequence. With stepwise fermentation of the garden stuff juice from two or more fresh garden stuffs with lactobacillus and yeast, and the addition of marine fish-skin collagen peptide for accelerating growth and metabolism of fermenting strains, said beverage contains more abundant metabolites from the nutritional ingredients of the natural garden stuffs, and will bring more beneficial and nutritional effects on health.Type: ApplicationFiled: January 28, 2014Publication date: May 29, 2014Applicant: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIESInventors: Muyi Cai, Ruizeng Gu, Jun Lu, Weixue Yi, Zhe Dong, Yong Ma, Xingchang Pan, Yaguang Xu, Yongqing Ma, Feng Lin, Zhentao Jin, Wenying Liu, Liang Chen, Lu Lu
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Publication number: 20130252877Abstract: The present invention discloses a method for producing antihypertensive active peptides with corn germ protein as the material. The method comprises an alkali-heat treatment and continuous enzymolysis of the corn germ protein. The components with molecular weight less than 1000 Da in the active peptides obtained according to the present method account for more than 92%, and alanine-tyrosine (Ala-Tyr, AY) as the characteristic peptide fragments in the antihypertensive peptides accounts for more than 0.6%, so that the active peptides have a good ACE inhibitory activity in vitro as well as stability against temperature, pH and major gastrointestinal digestive enzymes, and have a significant effect of lowering blood pressure on spontaneous hypertension rats in vivo. The active peptides can be applied as a new functional nutrient to development and production of food, health food and pharmaceutical.Type: ApplicationFiled: May 14, 2013Publication date: September 26, 2013Applicant: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATIONInventors: MUYI CAI, Ruizeng Gu, Weixue Yi, Jun Lu, Yong Ma, Zhe Dong, Yaguang Xu, Xingchang Pan, Yongqing Ma, Feng Lin, Zhentao Jin, Liang Chen, Lu Lu, Wenying Liu