Abstract: An oligopeptide with lipid-lowering activity, a preparation method and an application thereof are provided, belonging to the field of biotechnology. The amino acid sequence of the oligopeptide with lipid-lowering activity is shown in SEQ ID NO: 1. The preparation method includes the following steps: (1) hydrolyzing a loach protein with proteases to obtain an enzymatic hydrolysis product; (2) separating the enzymatic hydrolysis product using an ultrafiltration membrane, and taking a component with a molecular weight less than 3 kilodalton (kDa); and (3) filtering and separating the component with the molecular weight less than 3 kDa by Sephadex G-15 to obtain the oligopeptide. The oligopeptide is derived from the loach protein and has the characteristics of high safety, high efficiency, and wide sources.

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.

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.