This technology is a production method that hydrolyzes protein extracted from beef, specifically Hanwoo shank, using enzymes derived from soybean meal fermented with Bacillus methylotrophicus, followed by centrifugation to isolate low-molecular-weight fractions with neuroprotective activity. This hydrolysate is used as an active ingredient in pharmaceutical and food compositions for the prevention and treatment of neurodegenerative diseases.
Synthetic ACE inhibitors used to treat hypertension have side effects such as cough, hyperkalemia, and headaches. Meanwhile, commercial enzymes like pepsin, trypsin, and alcalase, used to obtain bioactive peptides from food proteins, are expensive and have relatively low hydrolysis efficiency. Research on bioactive peptides derived from meat proteins rich in essential amino acids, particularly Hanwoo, has also been insufficient.
This technology decomposes protein solely through enzymatic reaction without chemical treatment, reducing the risk of denaturation, and achieves a degree of hydrolysis comparable to commercial enzymes using inexpensive fermented soybean meal enzymes. The resulting hydrolysate exhibits neuroprotective activity related to Alzheimer's, Parkinson's, Huntington's, and cerebral ischemia, as well as angiotensin-converting enzyme inhibitory activity. It can be applied to brain health functional foods, therapeutic candidates for neurodegenerative diseases, and high-value processing of low-cost Hanwoo cuts, transforming less-preferred shank meat into a natural functional peptide ingredient.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the study of functional components derived from Hanwoo beef and the industrialization of related materials.
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