This technology provides an anti-inflammatory composition containing a freeze-dried chicken breast hydrolysate as an active ingredient, obtained by hydrolyzing chicken breast powder with proteases and activated carbon, followed by extraction, hot-air drying, re-extraction with water, and freeze-drying. This freeze-dried product is used in health functional foods, cosmetics, pharmaceuticals, feed additives, and veterinary compositions, and the manufacturing method is also included.
Chronic inflammation is a state of persistent, inappropriate immune system response that, when occurring in the liver or digestive organs, can lead to fatigue, organ dysfunction, and systemic inflammation. Existing anti-inflammatory drugs simply suppress immunity, which can cause complications like cancer or tuberculosis, or are too toxic for long-term use. While plant extracts like burdock or black raspberry have been studied, there have been no prior examples of using chicken breast hydrolysates as anti-inflammatory agents.
This technology utilizes a multi-stage process: the hydrolysate is heated, left to stand at 15–25℃ for primary extraction, filtered, and concentrated; the resulting powder, after sterilization and hot-air drying, is re-extracted with water, filtered, concentrated, and freeze-dried. The resulting freeze-dried product contains 800–1100μg of carnosine, an antioxidant dipeptide, per gram, showing significantly higher anti-inflammatory effects than standard extracts obtained simply by extraction and hot-air drying. Applicable to protein-based health functional foods for chronic inflammation, functional cosmetic ingredients for skin soothing, and feed additives for livestock and pets, this method allows for the production of high-carnosine anti-inflammatory materials from common chicken breast with a lower risk of side effects.
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