KR100289555B1 - Stress relieving drinks using rose extract - Google Patents
Stress relieving drinks using rose extract Download PDFInfo
- Publication number
- KR100289555B1 KR100289555B1 KR1019980040338A KR19980040338A KR100289555B1 KR 100289555 B1 KR100289555 B1 KR 100289555B1 KR 1019980040338 A KR1019980040338 A KR 1019980040338A KR 19980040338 A KR19980040338 A KR 19980040338A KR 100289555 B1 KR100289555 B1 KR 100289555B1
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- KR
- South Korea
- Prior art keywords
- stress
- weight
- parts
- extract
- added
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 23
- 241000220317 Rosa Species 0.000 title abstract description 22
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 6
- 239000011425 bamboo Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 2
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 239000001527 calcium lactate Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 235000019674 grape juice Nutrition 0.000 claims description 4
- 239000004475 Arginine Substances 0.000 claims description 3
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 claims description 3
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- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 3
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- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 claims description 3
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 3
- 229960003121 arginine Drugs 0.000 claims description 3
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- 229940002508 ginger extract Drugs 0.000 claims description 3
- 235000020708 ginger extract Nutrition 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
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- 229960003080 taurine Drugs 0.000 claims description 3
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 3
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- 239000011718 vitamin C Substances 0.000 claims description 3
- RBCOYOYDYNXAFA-UHFFFAOYSA-L (5-hydroxy-4,6-dimethylpyridin-3-yl)methyl phosphate Chemical compound CC1=NC=C(COP([O-])([O-])=O)C(C)=C1O RBCOYOYDYNXAFA-UHFFFAOYSA-L 0.000 claims description 2
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- 235000013361 beverage Nutrition 0.000 abstract description 35
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- OMFXVFTZEKFJBZ-HJTSIMOOSA-N corticosterone Chemical compound O=C1CC[C@]2(C)[C@H]3[C@@H](O)C[C@](C)([C@H](CC4)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 OMFXVFTZEKFJBZ-HJTSIMOOSA-N 0.000 abstract description 17
- 238000002474 experimental method Methods 0.000 abstract description 17
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- SFLSHLFXELFNJZ-UHFFFAOYSA-N norepinephrine Natural products NCC(O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-UHFFFAOYSA-N 0.000 description 28
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- 244000178231 Rosmarinus officinalis Species 0.000 description 5
- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical compound CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 5
- 239000003153 chemical reaction reagent Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- WUFPNASKMLJSND-UHFFFAOYSA-N 3-methoxy-4-hydroxyphenylethyleneglycol sulfate Chemical compound COC1=CC(C(O)CO)=CC=C1OS(O)(=O)=O WUFPNASKMLJSND-UHFFFAOYSA-N 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
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- 239000002858 neurotransmitter agent Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 3
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
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- BFSVOASYOCHEOV-UHFFFAOYSA-N 2-diethylaminoethanol Chemical compound CCN(CC)CCO BFSVOASYOCHEOV-UHFFFAOYSA-N 0.000 description 1
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- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 210000004404 adrenal cortex Anatomy 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 210000003403 autonomic nervous system Anatomy 0.000 description 1
- RQPZNWPYLFFXCP-UHFFFAOYSA-L barium dihydroxide Chemical compound [OH-].[OH-].[Ba+2] RQPZNWPYLFFXCP-UHFFFAOYSA-L 0.000 description 1
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- 230000006698 induction Effects 0.000 description 1
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- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 238000012453 sprague-dawley rat model Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/82—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by flocculation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 장미 추출물을 이용한 스트레스 해소음료에 관한 것이다.The present invention relates to a stress relieving drink using a rose extract.
장미열매(rose fruit)의 에탄올/1,3-부틸렌글리콜/정제수(7/1/3, v/v/v)의 비율로 추출한 추출물을 주재로 하고, 여기에 대두배아(soybean germ), 죽순(bamboo shoots) 등의 10종의 식품성분을 배합하여 기능성 스트레스 해소음료를 제조하였다. 이 음료는 노화를 촉진하는 수퍼옥시드 라디칼(O2 _·) 및 히드록시 라디칼(· OH) 등의 활성산소의 생성을 효과적으로 억제하고 활성산소를 제거하여 육체적 및 심리적 스트레스에 의해 증가되는 MHPG-SO4및 코르티코스테론(corticosterone)이 무투여그룹 대비 0.1%-투여그룹에서는 각각 17% 및 24% 감소하였으며, 0.5%-투여그룹에서는 각각 20% 및 38%나 효과적으로 감소하였다. 이상의 실험결과, 사람의 사회·심리적 스트레스를 매우 효과적으로 해소할 수 있다. 따라서 0.5중량부의 장미 추출물에 0.03~0.05중량부 정도의 식품성분을 혼합하여 제조하는 것이 유효한 것으로 판단된다.Based on the extract of rose fruit in the ratio of ethanol / 1,3-butylene glycol / purified water (7/1/3, v / v / v), soybean germ, And bamboo shoots were mixed to produce a functional stress-relieved beverage. This beverage effectively suppresses the production of active oxygen, such as superoxide radicals (O 2 _. ) and hydroxy radicals (揃 OH), which promotes aging and removes active oxygen, resulting in increased MHPG- SO 4 and corticosterone were reduced by 17% and 24%, respectively, in the 0.1% - administered group versus the untreated group and by 20% and 38%, respectively, in the 0.5% - administered group. As a result of the above experiments, it is possible to solve the social and psychological stress of a person very effectively. Therefore, it is considered to be effective to prepare a mixture of 0.5 parts by weight of rose extract and 0.03 to 0.05 part by weight of food ingredients.
Description
본 발명은 장미 추출물을 이용한 스트레스 해소음료에 관한 것이다.The present invention relates to a stress relieving drink using a rose extract.
종래 스트레스 해소음료 개발에서 가장 문제가 되는 것은 동물실험을 통해서 어떻게 하여 사람이 받게될 사회·심리적 스트레스(sociopsychological stress)를 유발할 수 있는가 하는 것이다. 동물실험을 통해서도 이를 해결할 수 있는 장치(communication box)가 1992년 에히메대학 의학부 미사히로 이시카와(Masahiro Ishikawa) 교수팀에 의해 개발되었다. 이 장치(64× 64× 40cm)는 직경 0.5의 동선을 1.3cm 간격으로 규칙적으로 설치한 검은 보이는 부분(foot-shock stress) 8개의 방과 그렇지 않은 흰부분(socio- psychological stress) 8개의 방으로 되어 있다.The most problematic aspect of conventional stress-relieving beverage development is how animal testing can lead to sociopsychological stress that people will receive. A communication box was developed by the team of Professor Masahiro Ishikawa of Ehime University School of Medicine in 1992 to solve this problem through animal experiments. This device (64 × 64 × 40 cm) consists of eight rooms with foot-shock stress and a socio-psychological stress with regular 0.5 mm diameter copper lines spaced 1.3 cm apart. have.
검은 부분(foot-shock stress)과 흰 부분(sociopsychological stress)에 실험용 렛트를 넣은 다음, 전기 스위치를 넣으면 검은 부분만이 네발에 10초간 2mA의 전기적 충격이 가해지고 (foot-shock stress) 120초간 전기가 흐르지 않는 것이 1시간 반복된다. 이 때 흰부분의 렛트는 직접 전기적 충격은 받지 않았지만, 검은 부분의 렛트가 전기적 충격으로 고통을 받는 것을 보고 받게 되는 스트레스가 바로 사회·심리적 스트레스로 간주한다. 그리고 대조그룹(control)은 단지 흰 부분에 그냥 1시간 넣어 둘 뿐이다. 이 때 실험은 오전 9:00-11:00사이가 가장 효과적이다.After putting the experimental kit into the black part (foot-shock stress) and the white part (sociopsychological stress), when the electric switch is turned on, only the black part is subjected to a 2-mA electric shock for 10 seconds It is repeated for one hour. At this time, the littlet of the white part does not receive the direct electric shock, but the stress that is received when the black part rattlet is suffered by the electric shock is regarded as the social psychological stress. And the control group is just an hour in the white area. The experiment is most effective between 9:00 AM and 11:00 AM.
지금까지는 스트레스(stress)는 물리적, 화학적 및 정신적 스트레스가 알려져 있었지만, 스트레스가 질병으로 간주할 정도로 그렇게 심각하게 생각하지 않았기 때문에 스트레스 해소음료의 개발 자체를 생각하지 않았다. 그렇지만 최근들어 스트레스가 만병의 원인으로 밝혀지면서 스트레스의 해소에 대한 필요성이 강조되고 있지만, 음료를 통한 스트레스 해소는 생각할 수 없었기 때문에 스트레스 해소 음료의 필요성이 인정되지 않았다.Until now, stress has been known physical, chemical and mental stress, but I did not think about the development of stress-relieving beverages because I did not think so seriously that stress was considered a disease. However, recently, it has been revealed that stress is the cause of panacea. However, the need for stress relief is emphasized,
그런데 문제는 우선 (1) 스트레스를 어떻게 측정할 것이가? 하는 문제와 복잡한 사회생활을 하고 있는 인간을 대상으로 한 연구는 매우 어렵기 때문에 (2) 동물실험을 통해 어떻게 스트레스를 부하하고 또 (3) 스트레스 해소 여부를 평가하는 방법이 문제가 된다고 하겠다. 지금까지는 스트레스를 부하하면 위장의 장해가 일어난다는 사실에 집중되었기 때문에 연구의 복잡성과 타당성의 결여라는 문제점을 안고 있다.But the problem is (1) how to measure stress? (2) how to put stress on an animal experiment and (3) how to evaluate stress relief is a problem because it is very difficult to study human being who has complicated social life and problems. Until now, there has been a problem of the lack of complexity and validity of the study because it is focused on the fact that the stress causes the disability of the stomach.
본 발명은 장미 열매 추출물(rose fruit extract)을 주제로 하고, 여기에 대두배아(soybean germ), 죽순(bamboo shoots) 등의 식품성분을 첨가·조제한 기능성 스트레스 해소음료를 개발하였다. 본 발명은 사람이 받게될 사회·심리적 스트레(socio- psychological stress)를 최근에 개발된 상기한 동물실험을 통해서도 스트레스의 실험을 하여 종래의 주로 위장의 장해에 초점을 맞추던 것과는 달리, 자율신경계로서 교감신경활동 및 내분비계의 생리적 변화를 주평가의 대상으로 하여 본 발명의 기능성 스트레스 해소음료의 스트레스 해소효과를 체계적으로 평가한다The present invention has developed a functional stress-relieved beverage comprising a rose fruit extract as a subject and a food ingredient such as soybean germ and bamboo shoots added thereto. The present invention is based on the fact that the socio-psychological stress to be received by a human being is subjected to the stress test through the above-described animal experiment, which has been recently developed, and the autonomic nervous system , The physiological changes of the sympathetic nervous system and the endocrine system are subjectively evaluated to systematically evaluate the stress relieving effect of the functional stress-relieved beverage of the present invention
본 발명을 상세히 설명하면 다음과 같다.The present invention will be described in detail as follows.
즉, 장미열매의 에탄올/1,3-부틸렌글리콜/정제수(7/1/3, v/v/v)로써 추출한 추출물을 감암·농축한 농축액 0.1중량부 및 0.5중량부에 식품성분으로서 대두배아, 죽순, 표고버섯 추출물을 각각 0.05중량부씩, 생강 추출물 0.03중량부씩을 첨가하고, 다시 아스파라긴, 알르기닌, 타우린, 젖산칼슘, 벤조산나트륨을 각각 0.05중량부, 비타민 C, B1, B6을 0.03중량부, 구연산 0.07중량부, 솔비톨 0.5중량부, 요오드화칼륨 0.0002중량부씩을 첨가한다. 여기에 백설탕 2.5중량부 및 과당 4.5중량부를 첨가·혼합한 다음, 5.0%의 포도즙을 첨가·혼합하여 1,000×G(만유인력상수)에서 10분간 원심분리하여 상층액을 사용하여 전체 120ml되도록 조제하여 본 발명의 기능성 스트레스 해소음료를 얻는다.That is, 0.1 part by weight and 0.5 part by weight of a concentrate obtained by extracting the extract of rose fruit with ethanol / 1,3-butylene glycol / purified water (7/1/3, v / v / v) 0.05 parts by weight of ginger extract, 0.03 parts by weight of ginger extract, 0.05 part by weight of each of asparagine, arginine, taurine, calcium lactate and sodium benzoate were added, and vitamin C, B 1 and B 6 0.03 parts by weight of citric acid, 0.5 parts by weight of sorbitol and 0.0002 parts by weight of potassium iodide are added. 2.5 parts by weight of white sugar and 4.5 parts by weight of fructose were added and mixed. Then, 5.0% of grape juice was added and mixed, and the mixture was centrifuged at 1,000 x G (allergy constant) for 10 minutes to prepare a total of 120 ml using the supernatant The functional stress-relieving beverage of the present invention is obtained.
본 발명의 스트레스 해소음료에 대하여 동물실험을 통하여 어떻게 사람이 받게 될 사회 심리적 스트레스를 유발 할 수 있으며 개발음료를 투여하였을 때 스트레스가 해소될 수 있는 실험방법으로 어떤 것을 측정하는 것이 효과적인가 하는 점에 대하여 여러 가지 검토한 결과 다음의 방법으로 실험을 하여 본 발명의 스트레스 해소음료의 효과를 평가 하였다.It is possible to induce sociodynamic stress to be given to a person through animal test for the stress-relieved beverage of the present invention, and how to measure what is an experimental method that can relieve stress when a developed beverage is administered As a result of various studies, the following methods were conducted to evaluate the effect of the stress-relieved beverage of the present invention.
즉, 에히메대학 의학부 마사히로 이시카와 교수팀에 의해 개발된 사회·심리적 스트레스실험장치로써 실험동물에 스트레스를 부하하면서 본 개발음료의 스트레스 해소여부를 육체적 및 심리적 스트레스에 의해 감소되는 것으로 알려진 노르아드레날린(noradrenaline: NA)의 함량과 이들 스트레스에 의해 증가되는 것으로 알려진 MHPG-SO4(3-methoxy-4-hydroxyp henylethyl -eneglycol sulfate) 및 코르티코스테론(corticosterone)의 함량이 무투여그룹의 대조그룹에 대한 유의성을 검정하여 본 발명 스트레스 해소음료의 생리적 효과를 평가한다.In other words, as a socio-psychological stress experiment device developed by Professor Masahiro Ishikawa of Ehime University School of Medicine, stress of the experimental animals is reduced, and the stress relieving of the developed beverage is evaluated by noradrenaline, which is known to be reduced by physical and psychological stress, NA) and the content of MHPG-SO 4 (3-methoxy-4-hydroxyphenylethyleneglycol sulfate) and corticosterone, which are known to be increased by these stresses, To evaluate the physiological effect of the stress relieving beverage of the present invention.
본 발명에 사용된 장미 추출물 및 식품성분의 함량, 그리고 실험재료, 실험 방법 및 결과는 다음과 같다.The content of rose extract and food ingredients used in the present invention, experimental materials, experimental methods and results are as follows.
1. 실험재료1. Experimental material
(1) 스트레스 해소음료(1) Stress relieving drinks
본 발명의 스트레스 해소음료는 장미열매의 에탄올/1,3-부틸렌글리콜/정제수(7/1/3, v/v/v)로써 추출한 추출물(rose fruit extract)을 감압·농축한 농축액 0.1중량부 및 0.5중량부에 식품성분으로서 대두배아, 죽순, 표고버섯 추출물을 각 0.05중량부씩, 생상 추출물 0.03중량부씩을 첨가하고, 다시 아스파라긴, 알르기닌, 타우린, 젖산칼슘, 벤조산나트륨을 각각 0.5중량부, 요오드화칼륨 0.00002중량부씩을 첨가한다. 여기에 백설탕 2.5중량부 및 과당 4.5중량부를 첨가·혼합한 다음, 5.0%의 포도즙을 첨가·혼합하여 1,000×G에서 10분간 원심분리하여 상층액을 사용하여 전체 120ml되도록 조제하였다.The stress-relieved beverage of the present invention was prepared by dissolving rose fruit extract, which was obtained by extracting rose fruit with ethanol / 1,3-butylene glycol / purified water (7/1/3, v / v / v) 0.05 part by weight of soybean embryo, bamboo shoot, and shiitake mushroom extract as food components and 0.03 part by weight of fresh extract were added to 0.5 part by weight of the extract, 0.5 part by weight of asparagine, arginine, taurine, calcium lactate and sodium benzoate And 0.00002 parts by weight of potassium iodide are added. 2.5 parts by weight of white sugar and 4.5 parts by weight of fructose were added and mixed, and 5.0% of grape juice was added and mixed. The mixture was centrifuged at 1,000 x G for 10 minutes to prepare a total of 120 ml using the supernatant.
(2) 효과검정을 위한 동물실험(2) Animal experiments for effect validation
본 동물실험에 사용한 실험동물은 (1) 성인병 및 노화억제효과실험을 위해서는 4주령의 Sprague-Dawley계 흰쥐(rats: 120±10g, ♂)를 사용하여 42일간 투여실험을 하였고, (2) 스트레스 해소효과실험을 위해서는 4주령의 ICR계 생쥐(mouse: 25±3g, ♂)를 사용하여 4주간 해당 음료를 투여한 다음, 3일동안 사회·심리적 스트레스 부하장치(communication box)에서 하루 1시간씩 스트레스를 유발한 다음, 혈액 및 뇌를 분취하여 혈장에서 코르티코스테론(corticosterone)을 측정하고 뇌획분에서 노르아드레날린(noradrenaline: NA) MHPG-SO4(3-methoxy-4- hydroxypheny lethyl -eneglycol sulfate)를 측정하여 스트레스 해소효과를 평가하였다.The experimental animals used in this animal experiment were (1) 42-day-old mice administered with 4-week-old Sprague-Dawley rats (120 ± 10g, male) For the dissolution effect experiment, 4-week-old ICR mice (mouse: 25 ± 3 g, male) were used to administer the drink for 4 weeks, and then the drink was administered for 3 days in a socio-psychological stress box After inducing stress, blood and brain were aliquotted to measure corticosterone in the plasma, and noradrenaline (NA) MHPG-SO 4 (3-methoxy-4-hydroxypheny lethyl-eneglycol sulfate) And the stress relieving effect was evaluated.
(3) 사용시약(3) Reagents used
본 실험에 사용한 시약으로서 스트레스 해소효과를 측정·평가하기 위한 노르아드레날린(noradrenaline: NA), MHPG-SO4(3-methoxy-4- hydroxyphenyl ethyl -eneglycol sulfate) 및 코르티코스테론(corticosterone)은 Sigma제 특급시약을 사용하였고 그밖의 분석시약은 1급이상의 시약을 사용하였다.As a reagent used in this experiment, noradrenaline (NA), 3-methoxy-4-hydroxyphenyl ethyl-eneglycol sulfate (MHPG-SO 4 ) and corticosterone for measuring and evaluating the stress- The first reagent was used for the analysis reagent.
2. 실험방법2. Experimental Method
(1) 혈액의 체취 및 분리(1) Body odor and separation
실험동물을 에테르로써 마취한 다음, 심장에서부터 혈액을 분취하여 저온에서 2시간동안 방치하여 70×G에서 10분간 원심분리하여 상층액을 항응고제(sodium heparin)를 혈액 1.0ml당 0.05ml씩 처리한 CBC병(complete blood cell count, 녹십자)에 넣어 -70℃에서 동결·보존하면서 코르티코스테론(corticosterone)의 분석에 사용하였다.After the animals were anesthetized with ether, the blood was collected from the heart and left at low temperature for 2 hours. The blood was centrifuged at 70 × G for 10 minutes, and the supernatant was treated with sodium heparin (0.05 ml per 1.0 ml of blood) (Complete blood cell count, Green Cross) and used for analysis of corticosterone while being frozen and stored at -70 ° C.
(2) 뇌조직의 분획(2) Fraction of brain tissue
뇌조직을 분취하고 여기에 완충용액(1.15% KCl/10mM phosphate buffer + 5mM EDTA, pH 7.4)에 넣어 -70℃에서 동결·보존한다. 스트레스 해소효과를 분석하기 전에 각각 다음과 같은 전처리에 따라 노르아드레날린(noradrenaline: NA) 및 MHPG-SO4의 함량을 분석하였다.Brain tissues are collected and frozen at -70 ° C in buffer solution (1.15% KCl / 10 mM phosphate buffer + 5 mM EDTA, pH 7.4). Before analyzing the stress relieving effect, the contents of noradrenaline (NA) and MHPG-SO 4 were analyzed by the following pretreatment, respectively.
(3) 코르티코스테론의 측정(3) Measurement of corticosterone
혈액에서 분리한 혈장의 코르티코스테론(corticosterone)의 함량은 Sliber등(1958)의 방법에 따라 측정하였다. 혈장 1.0ml을 석유에테르의 3배의 양으로 30초간 격렬하게 흔들어준 다음, 원심분리후 용매층은 버린다. 정제된 혈장을 증류수 5.0ml로 희석시킨 후, 원심분리용 튜브에 15.0ml의 메틸렌 클로라이드(methylene chloride)로 30초간 흔들면서 추출시킨다. 추출액을 0.1N NaOH용액 1.0ml을 담은 튜브에 첨가한 후 빠른 시간 내 흔들어주고 원심분리한다.The content of corticosterone in blood plasma was measured according to the method of Sliber et al. (1958). 1.0 ml of plasma is vigorously vigorously shaken for 30 seconds in 3 times of petroleum ether, and the solvent layer is discarded after centrifugation. The purified plasma is diluted with 5.0 ml of distilled water and extracted with 15.0 ml of methylene chloride while shaking for 30 seconds in a centrifuge tube. The extract is added to a tube containing 1.0 ml of 0.1 N NaOH solution, shaken for a short time and centrifuged.
원심분리 후 알칼리층은 버리고 메틸렌 클로라이드의 10.0ml을 30N 황산 2.0ml을 담은 튜브에 넣는다. 약 30초간 흔들어주고 1∼2분간 원심분리후 상층용매층은 버리고 하층 2.0ml을 가지고 30∼90분간 실온에 방치한 후 excitation 470nm, emission 530nm에서 측정하였다. 코르티코스테론 표준용액은 코르티코스테론 20mg을 5.0ml 에탄올에 녹인 후 증류수 1,000ml로 희석시킨 후 0.1∼0.5ug의 사이에서 표준검량선에 의해 위의 과정에 의해 코르티코스테롤의 함량(ug/dl plasma)을 정량하였다.After centrifugation, the alkali layer is discarded and 10.0 ml of methylene chloride is added to a tube containing 2.0 ml of 30 N sulfuric acid. After shaking for about 30 seconds, it was centrifuged for 1-2 minutes, and the upper layer solvent layer was discarded. 2.0 ml of the lower layer was allowed to stand at room temperature for 30 to 90 minutes and then measured at excitation 470 nm and emission 530 nm. The corticosterone standard solution is prepared by dissolving 20 mg of corticosterone in 5.0 ml of ethanol, diluting it with 1,000 ml of distilled water, and then measuring the content of corticosterol (ug / dl plasma) by the above procedure using a standard curve between 0.1 and 0.5 ug, Respectively.
(4) 노르아드레날린의 측정(4) Measurement of noradrenaline
뇌에서 노르아드레날린(noradrenaline: NA)의 함량은 Kohno의 방법에 따라 측정하였다. 뇌조직은 0.1% 메타비스황산나트륨(Na2S2O5)을 포함한 0.2N 황산 4.0ml로 저온실에서 마쇄한 다음, 8,000×G로 5분간 원심분리한다. 상층액은 NA와 MHPG-SO4을 동시에 측정하기 위하여 각각 2.0ml씩 취한다. 그 다음은 0.1% Na2S2O5와 0.05% EDTA을 포함하는 0.4N PCA 3.0ml을 첨가하였다. 다시 8000×G에서 10분간 원심분리한 후 상층액은 캡 튜브안으로 옮긴 후 실험전까지 -45℃에 저장하였다. NA 측정을 위한 파이렉스 칼럼(pyrex column: 직경 6mm, 높이 25cm)는 유리솜(glass wool)로 막고 정확히 6.0cm의 높이에 pH 7.5∼8.0으로 활성화 된 알루미나(alumina)로 채운다. NA는 0.05N PCA 2.0ml에 의해 칼럼으로부터 추출한다. 추출한 후 요오드(iodine) 시약 2.0ml에 의해 형광화합물로 전환시킨다. NA의 형광물질(fluorescene)은 excitation 380nm, emission 495nm에서 측정하였다. NA 표준물질은 100ug/ml 농도로 준비하여 표준검량선에 의해 위의 과정에 따라 노르나드레날린(ng/g brain)의 함량을 정량하였다.The content of noradrenaline (NA) in the brain was measured according to Kohno's method. Brain tissues are ground in a low temperature room with 4.0 ml of 0.2 N sulfuric acid containing 0.1% sodium metabisulfite (Na 2 S 2 O 5 ), and centrifuged at 8,000 × G for 5 minutes. The supernatant is taken 2.0 ml each to measure NA and MHPG-SO 4 simultaneously. Then, 3.0 ml of 0.4 N PCA containing 0.1% Na 2 S 2 O 5 and 0.05% EDTA was added. After centrifugation at 8000 × G for 10 minutes, the supernatant was transferred into the cap tube and stored at -45 ° C. until the experiment. Pyrex columns (6 mm in diameter, 25 cm in height) for NA measurement are blocked with glass wool and filled with activated alumina at a height of 6.0 cm to a pH of 7.5 to 8.0. NA is extracted from the column by 2.0 ml of 0.05N PCA. After extraction, it is converted into a fluorescent compound by 2.0 ml of iodine reagent. NA fluorescence was measured at excitation 380 nm and emission 495 nm. The NA standard was prepared at a concentration of 100 ug / ml, and the content of nordadrenaline (ng / g brain) was quantitated by the standard calibration curve according to the above procedure.
(5) MHPG-SO4의 측정(5) Measurement of MHPG-SO 4
뇌조직에서 MHPG-SO4의 함량은 Kohno(1979)의 방법에 따라 측정하였다. 뇌조직은 0.% 메타비스황산나트륨(Na2S2O5)을 포함한 0.2N 황산 4.0ml로 저온실에서 마쇄한 후 8000×G에서 5분간 원심분리한다. 상층액은 NA와 MHPG-SO4을 동시에 측정하기 위하여 각각 2.0ml씩 취한다. 각각의 시류는 0.3N 수산화바륨용액을 pH 6.0∼6.5로 조정한 다음, 모든 시료는 증류수로 동일한 양으로 만든다. 다시 8000×G에서 10분간 원심분리한 후 상층액은 캡튜브에 옮긴 다음, 실험전까지 -45℃에 저장하였다. MHPG-SO4의 측정을 위한 파이렉스 칼럼(pyrex column; 직경 6mm, 높이 25cm)는 유리솜(glass wool)으로 막고 정확히 6.0cm의 높이에 DEAE sephadex A-25로 채운다. MHPG-SO4는 0.1% 메타비스황산나트륨을 포함한 0.4N PCA 2.0ml로써 칼럼으로부터 추출한다.The content of MHPG-SO 4 in brain tissue was measured by the method of Kohno (1979). Brain tissues are ground in a low temperature room with 4.0 ml of 0.2 N sulfuric acid containing 0.% sodium metabisulfite (Na 2 S 2 O 5 ), and centrifuged at 8000 × G for 5 minutes. The supernatant is taken 2.0 ml each to measure NA and MHPG-SO 4 simultaneously. Each run is adjusted to pH 6.0-6.5 with 0.3N barium hydroxide solution, then all samples are made to the same volume with distilled water. After centrifugation at 8000 × G for 10 min, the supernatant was transferred to a cap tube and stored at -45 ° C. until the experiment. A pyrex column (diameter 6 mm, height 25 cm) for the measurement of MHPG-SO 4 is covered with glass wool and filled with DEAE sephadex A-25 at a height of 6.0 cm. MHPG-SO 4 is extracted from the column with 2.0 ml of 0.4 N PCA containing 0.1% sodium metabisulphite.
MHPG-SO4의 분리 즉시 0.2% 시스테인의 0.1ml과 70% PCA의 0.1ml을 첨가한 후 이들 반응혼합물은 90∼95℃에서 25분간 수조속에서 끓인다. 이때 blank의 경우는 가열처리의 과정없이 첨가한다. 그 후 에틸렌디아민(ethylenediamine) 0.3ml을 첨가한 후 모든 시료는 5분간 열탕수조(hot bath)속에 넣고 냉각시킨다. MHPG-SO4의 형광물질(fluorescene)은 excitation 325nm, emission 465nm에서 측정하였다. MHPG-SO4표준용액(100ug/ml)은 0.5% 메타비스황산나트륨(Na2S2O5)농도로써 준비하여 표준검량선에 따라 위의 과정에 의해 MHPG-SO4(ng/g brain)의 함량을 정량하였다.Separation of MHPG-SO 4 Immediately after addition of 0.1 ml of 0.2% cysteine and 0.1 ml of 70% PCA, the reaction mixture is boiled in a water bath at 90-95 ° C for 25 minutes. At this time, the blank is added without any heat treatment. After adding 0.3 ml of ethylenediamine, all samples are placed in a hot bath for 5 minutes and then cooled. The fluorescence of MHPG-SO 4 was measured at excitation 325 nm and emission 465 nm. MHPG-SO 4 standard solution (100ug / ml) was 0.5% meta-bis sodium sulfate (Na 2 S 2 O 5) was prepared as a concentration content of MHPG-SO 4 (ng / g brain) by the above process according to the standard curve Respectively.
3. 실험결과의 평가3. Evaluation of experimental results
(1) 코르티코스테론의 감소효과(1) Reduction effect of corticosterone
혈장중에 존재하는 코르티코스테론(corticosterone)은 부신피질에서 분비되는 당질대사에 관계하는 호르몬으로서 스트레스의 지표물질로 사용되고 있다. 즉 전기적 충격과 같은 육체적 스트레스(physical stress: foot-shock stress) 부하시에 현저히 증가할 뿐만 아니라 사회·심리적 스트레스(sociopsychological stress: non foot-shock stress) 부하시에도 유의적으로 증가하기 때문에 어떻게 하면 이 코르티코스테론의 함량을 감소시킬 수 있는가 하는 것이 스트레스를 해소시킬 수 있는 방법이 될 수 있다.Corticosterone, which is present in plasma, is a hormone related to the metabolism of carbohydrate secreted from the adrenal cortex and is used as an indicator of stress. In other words, it increases not only at the time of physical stress (foot-shock stress) such as electric shock but also at the time of sociopsychological stress (non-foot-shock stress) The ability to reduce the content of corticosterone can be a way to relieve stress.
본 발명의 스트레스 해소음료로서 장미 열매 추출물(rose fruit extract)-첨가 음료를 ICR계 마우스에 4주간 투여한 다음, 3일간 10:00∼11:00까지 1시간 동안 2mA의 전기적 충격(10초 충격후 120초 휴식)을 계속하면서 이를 보고 심리적 스트레스를 받게 한 다음, 국화 추출물-첨가 음료의 투여효과로서 코르티코스테론(corticosterone)의 함량에 미치는 영향을 비교하여 보면 표 1과 같다.As a stress-relieving beverage of the present invention, rose fruit extract-added beverage was administered to ICR mice for 4 weeks and then subjected to a 3-day electrical shock of 10 mA for 1 hour from 10:00 to 11:00 After 120 seconds of resting, they were exposed to psychological stress, and then the effects on the content of corticosterone as an effect of chrysanthemum extract-added beverage were as shown in Table 1.
[표 1][Table 1]
코르티코스테론의 함량에 미치는 장미 열매추출물-첨가 음료의 영향Effect of Rose Fruit Extract - Additive Beverage on Corticosterone Content
☞ 유의성 검정 : 심리적 스트레스그룹 대비***p＜0.001☞ Significance test: Compared to psychological stress group *** p <0.001
전기적 충격 부하시(foot-shock stress)의 심리적 스트레스를 받은 심리적 스트레스 부하그룹(psychological stress)을 대조그룹(26.3±0.56ug.dl plasma: 100%)으로 하여 스트레스 해소음료로서 개발한 장미 추출물-첨가 음료의 투여그룹을 비교하여 보면 0.1중량부 및 0.5중량부의 장미 열매 추출물-첨가 음료는 각각 19.70±4.21ug/dl plasma 및 16.14±3.97ug/dl plasma로서 대조그룹 대비 각각 75.7% 및 62.0%로서 코르티코스테론의 함량이 각각 24% 및 38%나 효과적으로 감소하여 매우 효과적으로 스트레스를 해소하고 있다는 사실이 과학적으로 입증되었다.A rosemary extract-additive developed as a stress-relieving drink with a psychological stress group (26.3 ± 0.56ug.dl plasma: 100%) subjected to psychological stress due to foot-shock stress As compared with the beverage administration group, 0.1 part by weight and 0.5 part by weight of the rose fruit extract-added beverage were 19.70 ± 4.21 ug / dl plasma and 16.14 ± 3.97 ug / dl plasma, respectively, as 75.7% and 62.0% It has been scientifically proven that the content of cosotorone is effectively reduced by 24% and 38%, respectively, effectively relieving stress.
(2)노르아드레날린의 증가효과(2) Increasing effect of noradrenaline
노르아드레날린(noradrenaline: NA)은 아드레날린과 함께 분비되는 호르몬으로서, 뇌조직의 교감신경 말단에서 신경전달물질로서 분비된다. 특히 이들 신경전달물질중에서 노르아드레날린도 스트레스의 지표물질로 사용되고 있다. 즉 전기적 충격과 같은 육체적 스트레스(physical stress: foot-shock stress)부하시에 현저히 감소할 뿐만 아니라 사회·심리적 스트레스(sociopsychological stress: non foot-shock stress) 부하시에도 유의적으로 감소하기 때문에 어떻게 하면 노르아드레날린의 함량을 증가시킬 수 있는가 하는 것이 스트레스를 효과적으로 해소할 수 있는 방법이 될 수 있다.Noradrenaline (NA) is a hormone secreted with adrenaline, which is secreted as a neurotransmitter at the sympathetic nerve endings of brain tissue. Among these neurotransmitters, noradrenaline is also used as an indicator of stress. In other words, it decreases not only when physical stress (foot-shock stress) such as electric shock is applied but also when sociopsychological stress (non-foot-shock stress) The ability to increase the content of adrenaline can be a way to relieve stress effectively.
본 발명의 스트레스 해소음료로서 장미 추출물(rose fruit extract)-첨가 음료를 ICR계 마우스에 4주간 투여한 다음, 3일간 10:00∼11:00까지 1시간 동안 2mA의 전기적 충격(10초 충격후 120초 휴식)을 계속하면서 이를 보고 심리적 스트레스를 받게 한 다음, 국화 추출물-첨가 음료의 투여효과로서 노르아드레날린(noradrenaline)의 함량에 미치는 영향을 비교하여 보면 표 2와 같다.As a stress-relieved beverage of the present invention, rose fruit extract-added beverage was administered to ICR mice for 4 weeks and then subjected to electrical shock of 2 mA for 1 hour from 10:00 to 11:00 for 3 days 120 seconds rest), and then the effects on the content of noradrenaline as a dose of the chrysanthemum extract-added beverage were compared as shown in Table 2.
전기적 충격 부하시(foot-shock stress)의 심리적 스트레스를 받은 심리적 스트레스 부하그룹(psychological stress)을 대조그룹(306.3±21.7ng/g brain: 100%)으로 하여 스트레스 해소음료로서 개발한 장미 추출물(rose fruit extract)-첨가 음료의 투여효과를 비교하여 보면 0.1중량부 및 0.5중량부의 장미 추출물-첨가 음료는 각각 298.0±65.1ng/g brain 및 416.2±64.3ng/g brain으로서 대조그룹 대비 각각 97.3% 및 135.9%로서 0.1중량부의 장미 열매추출물-투여군은 유의적인 효과가 인정되지 않았지만, 0.5중량부의 장미 열매추출물-투여군은 36%나 유의적으로 증가하여 매우 효과적으로 스트레스를 해소하고 있다는 사실이 과학적으로 입증되었다.A psycho-stress group (306.3 ± 21.7 ng / g brain: 100%), which was subjected to psychological stress due to foot-shock stress, was used as a stress- 0.1 part by weight and 0.5 part by weight of rose extract-added beverages were 298.0 ± 65.1 ng / g brain and 416.2 ± 64.3 ng / g brain, respectively, as compared with the control effect of fruit extract - 135.9%, 0.1 part by weight of rosemary extract-administered group showed no significant effect, but it was scientifically proved that 0.5 part by weight of rosemary extract-administered group was significantly increased by 36% to very effectively relieve the stress .
[표 2][Table 2]
노르아드레날린의 함량에 미치는 장미 열매추출물-첨가 음료의 영향Effect of Rose Fruit Extract - Additive Drink on Noradrenaline Content
☞ 유의성 검정 : 심리적 스트레스그룹 대비***p＜0.001☞ Significance test: Compared to psychological stress group *** p <0.001
(3) MHPG-SO4의 감소효과(3) Reduction effect of MHPG-SO 4
MHPG-SO4(3-methoxy-4-hydroxyphenylethyleneglycol sulfate)는 뇌조직의 교감신경 말단에서 신경전달물질로서 분비되는 노르아드레날린(noradrenaline: NA)의 대사산물로서, NA와 마찬가지로 스트레스의 지표물질로 사용되고 있다. 즉 전기적 충격과 같은 육체적 스트레스(physical stress: foot-shock stress) 부하시에 현저히 증가할 뿐만 아니라 사회·심리적 스트레스(sociopsychological stress: non foot-shock stress) 부하시에도 유의적으로 증가하기 때문에 어떻게 하면 MHPG-SO4의 함량을 감소시킬 수 있는가 하는 것이 스트레스를 효과적으로 해소할 수 있는 방법이 될 수 있다.MHPG-SO 4 (3-methoxy-4-hydroxyphenylethyleneglycol sulfate) is a metabolite of noradrenaline (NA) secreted as a neurotransmitter at the sympathetic nerve endings of brain tissue and is used as an indicator of stress as NA . In other words, it increases not only at the time of physical stress (foot-shock stress) such as electric shock but also at the time of sociopsychological stress (non-foot-shock stress) The ability to reduce the content of -SO 4 can be a way to relieve stress effectively.
본 발명의 스트레스 해소음료로서 장미 열매추출물(rose fruit extract)-첨가 음료를 ICR계 마우스에 4주간 투여한 다음, 3일간 10:00∼11:00까지 1시간 동안 2mA의 전기적 충격(10초 충격후 120초 휴식)을 계속하면서 이를 보고 심리적 스트레스를 받게 한 다음, 장미 추출물-첨가 음료의 투여효과로서 MHPG-SO4의 함량에 미치는 영향을 비교하여 보면 표 3과 같다.As a stress-relieving beverage of the present invention, rose fruit extract-added beverage was administered to ICR mice for 4 weeks and then subjected to a 3-day electrical shock of 10 mA for 1 hour from 10:00 to 11:00 The results are summarized in Table 3, which shows the effect on the content of MHPG-SO 4 as a dose-effect of rose extract-added beverage after receiving psychological stress.
[표 3][Table 3]
MHPG-SO4의 함량에 미치는 장미 열매추출물-첨가 음료의 영향Effects of rose fruit extract-added beverages on the content of MHPG-SO 4
☞ 유의성 검정 : 심리적 스트레스그룹 대비**p＜0.01☞ Significance test: Compared to psychological stress group ** p <0.01
전기적 충격 부하시(foot-shock stress)의 충격을 보고 받은 심리적 스트레스 부하그룹(psychological stress)을 대조그룹(163.2±16.6ng/g brain: 100%)으로 하여 스트레스 해소음료로서 개발한 장미 추출물-첨가 음료의 투여효과를 비교하여 보면 0.1중량부 및 0.5중량부의 장미 열매추출물-첨가 음료는 각각 136.3±9.7ng/g brain 및 132.4±14.8ng/g brain으로서 대조그룹 대비 각각 83.5% 및 81.1%로서 MHPG-SO4의 함량이 각각 17% 및 20%나 유의적으로 감소하여 매우 효과적으로 스트레스를 해소하고 있다는 사실이 과학적으로 입증되었다.A psycho-stress group (163.2 ± 16.6ng / g brain: 100%), which was reported to be affected by shock of foot-shock stress, As a result of comparing the effects of the drinks, 0.1 part by weight and 0.5 part by weight of rosemary extract-added beverages were 136.3 ± 9.7 ng / g brain and 132.4 ± 14.8 ng / g brain, respectively, as 83.5% and 81.1% -SO 4 content decreased significantly by 17% and 20%, respectively, and it was scientifically proved that it effectively relieves stress.
이상의 시험결과를 종합해 보면 장미 열매추출물(rose fruit extract)에 대두배아(soybean germ) 및 죽순(bamboo shoots)등의 10종의 식품 추출성본으로써 조제한 기능성 스트레스 해소음료의 개발은 매우 효과적이며, 아울러 동물실험을 활용하여 복잡한 사회생활을 하고 있는 사람의 사회·심리적 스트레스의 유발도 매우 효과적이란 사실이 입증되었다.In summary, the development of functional stress-relieved beverages prepared with 10 kinds of food extracts such as soybean germ and bamboo shoots in rose fruit extract is very effective, It has been proven that the induction of social and psychological stress of people who have complicated social life using animal experiment is also very effective.
또한 본 발명의 장미 추출물-첨가 스트레스 해소음료를 투여한 실험결과, 육체적 및 심리적 스트레스 부하시에 현저히 감소하는 노르아드레날린(noradrenaline)의 함량은 효과적으로 증가한 반면 육체적 및 심리적 스트레스 부하시에 현저히 증가하는 코르티코스테론(corticosterone)이나 MHPG-SO4의 함량은 효과적으로 감소하였다.In addition, as a result of the experiment of administering the rose extract-added stress-relieved beverage of the present invention, the content of noradrenaline, which is remarkably decreased at the time of physical and psychological stress, is effectively increased, while the corticose which is significantly increased at the time of physical and psychological stress The content of corticosterone or MHPG-SO 4 was effectively reduced.
실시예 1Example 1
장미 열매추출물(rose fruit extract) 0.5중량부에 대두배아(soybean germ)와 죽순(bamboo shoots)등 8종의 식품성분을 0.03∼0.05중량부 등을 첨가·혼합한 다음, 여기에 젖산칼슘, 벤조산나트륨을 각각 0.05중량부, 요오드화칼륨 0.0002중량부, 비타민 C 및 B1을 0.03중량부, 구연산 0.07중량부, 솔비톨 0.5중량부씩을 첨가한다. 여기에 백설탕 2.5중량부 및 과당 4.5중량부를 첨가·혼합한 다음, 5.0%의 포도즙을 첨가·혼합하여 1,000×G에서 10분간 원심분리하여 침전을 제거하고 상층액을 사용하여 전체 120ml되도록 조제하여 본 발명의 스트레스 해소음료를 얻는다.0.03 to 0.05 part by weight of eight kinds of food ingredients such as soybean germ and bamboo shoots were added to 0.5 part by weight of rose fruit extract and mixed with calcium lactate, 0.05 parts by weight of sodium, 0.0002 parts by weight of potassium iodide, 0.03 parts by weight of vitamin C and B 1 , 0.07 parts by weight of citric acid and 0.5 parts by weight of sorbitol are added. 2.5 parts by weight of white sugar and 4.5 parts by weight of fructose were added and mixed. Then, 5.0% of grape juice was added and mixed, and the mixture was centrifuged at 1,000 x G for 10 minutes to remove precipitates. The stress relieving drink of the invention is obtained.
본 발명의 스트레스 해소음료는 마시었을 때 해소음료를 사회·심리적 스트레스 부하장치를 활용하여 스트레스 지표성분으로서 혈장중의 코르티코스테론의 함량에 미치는 영향을 분석하여 본 결과, 0.1중량부 및 0.5중량부의 장미 열매추출물-첨가 음료는 각각 19.70±4.21ug/dl plasma 및 16.14±3.97ug/dl plasma로서 대조그룹 대비 각각 75.7% 및 62.0%로서 코르티코스테론의 함량이 각각 24% 및 38%나 유의적으로 감소하여 스트레스를 해소하고 있다는 사실이 과학적으로 입증되었다.The stress-relieved beverage of the present invention was analyzed for the effect of the drink dissolving upon drinking on the content of corticosterone in the plasma as a stress index component using a socio-psychological stress load device. As a result, 0.1 part by weight and 0.5 part by weight The content of corticosterone was 75.7% and 62.0%, respectively, as compared with the control group, which was 19.70 ± 4.21 ug / dl plasma and 16.14 ± 3.97 ug / dl plasma, respectively, which were 24% and 38% And it is scientifically proven that it relieves stress.
또한 뇌세포중의 노르아드레날린(noradrenaline)의 함량에 미치는 영향을 분석하여 본 결과, 0.1% 및 0.5%-장미 추출물-첨가 음료는 각각 298.0±65.1ng/g brain 및 416.2±64.3ng/g brain으로서 대조그룹 대비 각각 97.3% 및 135.9%로서 노르아드레날린의 함량이 0.1중량부의 장미 열매추출물-첨가음료는 유의성이 없었지만, 0.5중량부의 장미 열매추출물-첨가음료는 36%나 유의적으로 증가하였고, 또한 노르아드레날린의 대사산물로 MHPG-SO4의 함량에 미치는 개발 스트레스 해소음료의 영향을 비교하여 본 결과, 0.01중량부 및 0.5중량부장미 열매추출물-첨가음료는 각각 136.3±9.7ng/g brain 및 132.4±14.8ng/g brain으로서 대조그룹 대비 각각 83.5% 및 81.1%로서 MHPG-SO4의 함량이 각각 17% 및 20%나 유의적으로 감소하여 스트레스를 해소하고 있다는 사실이 과학적으로 입증되었다.In addition, the effects of 0.1% and 0.5% - rose extract - added beverages on the content of noradrenaline in brain cells were 298.0 ± 65.1ng / g brain and 416.2 ± 64.3ng / g brain, respectively 0.1% by weight of noradrenaline was 97.3% and 135.9%, respectively, as compared with the control group. However, 0.5 part by weight of rose fruit extract-added beverage was significantly increased by 36% As a result of comparing the effects of development stress-relieving beverages on the content of MHPG-SO 4 as an adrenaline metabolite, 0.01 part by weight and 0.5 part by weight of rosemary extract-added beverage were 136.3 ± 9.7 ng / g brain and 132.4 ± 14.8 ng / g brain, 83.5% and 81.1%, respectively, compared with the control group, the content of MHPG-SO 4 was significantly reduced by 17% and 20%, respectively.
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| KR20010107182A (en) * | 2000-05-25 | 2001-12-07 | 최진호 | Development of anti-stress drinks using pine needie extract |
| KR100379904B1 (en) * | 2000-06-21 | 2003-04-14 | 최진호 | Functional anti-stress yoghurt using chrysanthemum extract |
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| KR100439567B1 (en) * | 2001-11-12 | 2004-07-07 | 대한민국 | A method for preparation of ice cream containing pulverized a rose |
| JP4838301B2 (en) | 2005-05-02 | 2011-12-14 | シージェイ チェイルジェダン コーポレイション | Composition for preventing or treating drunkenness |
| KR100755190B1 (en) * | 2006-01-24 | 2007-09-04 | 주식회사 참선진 종합식품 | Manufacturing method of functional beverage using rose |
| KR101384351B1 (en) * | 2012-02-14 | 2014-04-14 | 충북대학교 산학협력단 | Composition for Treating Ischemic Brain Disease Comprising Extract from Rose Flower As Active Ingredient |
| CN107647229A (en) * | 2017-11-09 | 2018-02-02 | 庐江县璟泰玫瑰花种植有限责任公司 | A kind of natural rose flower flavor beverage and preparation method thereof |
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| KR100379904B1 (en) * | 2000-06-21 | 2003-04-14 | 최진호 | Functional anti-stress yoghurt using chrysanthemum extract |
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