KR100538553B1 - Method of preparation of alginate polysaccharide oligomer using lactic acid bacteria, the alginate polysaccharide oligomer prepared thereby, and bodylotion and edible capsule containing it - Google Patents

Abstract

 The present invention relates to a method for producing fat and thrombolytic substance using lactic acid bacteria of kimchi and salted fish (shrimp, squid, etc.). Specifically, lactic acid bacteria are extracted and cultured in kimchi or salted fish to obtain alginate degrading enzyme, and the resulting alginic acid decomposition is obtained. The present invention relates to a method for producing algin oligosaccharides obtained by treating enzymes with brown algae powder to obtain algin oligosaccharides. The present invention also relates to algin oligosaccharides prepared by the above method and body cosmetics and drinking capsules containing the same. Algin oligosaccharides prepared by the present invention have been shown to have the effect of degradation of blood clots as well as of degradation of fat.

Description

Method of preparation of alginate polysaccharide oligomer using lactic acid bacteria, the alginate polysaccharide oligomer prepared according to algin oligosaccharide prepared using lactic acid bacteria of kimchi or salted salt, algin oligosaccharide prepared by the method , and bodylotion and edible capsule containing it}

The present invention relates to a method for producing algin oligosaccharides having a lipolytic effect using lactic acid bacteria of kimchi or salted fish.

Recently, obesity is occurring regardless of age, from adults to infants. This is the fact that Professor Sung-Chul Hong of Jeju University Medical School was in Jeju. medium. Go. A study was conducted on 1431 university students (716 males and 715 females) who analyzed obesity and factors of adolescents in Tokyo. Obese girls over 30% body fat percentage is seconds. medium. Go. 11%, 27%, 32%, and 38% of college students, respectively, were obese males whose body fat percentage was over 25%. medium. Go. College students were 33%, 23%, 7.6% and 8.2%, respectively. In particular, 3 to 4 out of 10 high school girls and female college students are overweight with body fat, making obesity a serious social problem.

Fat is made from fat cells based on glucose and fatty acids, and part of it accumulates in the body. In fat cells, not only the synthesis of fat, but also the breakdown is constantly occurring. As fat breaks down, the amount of fat stored in the body decreases, and when fat breaks down, stored fat increases. Therefore, in order to reduce the excess fat staying in the body, not only to suppress the synthesis of fat by dietary restrictions, but also to increase the decomposition of fat by exercise and the like. Decomposed fat is made up of glycerol (glycerine) and fatty acids, and is transported out of fat cells, and part of it is used as an energy source.

Decomposition Mechanism of Storage Fat

                          Stimulation

          ↓

      Secretion of hormones such as noradrenaline and adrenaline corticosteroids

          ↓

                We open door of remains surface in fat cell

           ↓

          Contact between lipase and ruins

           ↓

                Lipolytic enzymes break down fats in ruins

            ↓

             Fatty acid release

           ↓ ↓

              Near source energy

          ↓ ↓

                  Soy triglyceride resynthesis

Fat cells are made up of cell membranes and cytoplasm. The cytoplasm is liquid and the cell membrane surrounds the cytoplasm so that it does not leak out. The cytoplasm contains the nucleus, mitochondria, endoplasmic reticulum, and ruins. The difference between fat cells and other cells is that most of the cytoplasm is occupied by remains. The province is collected in these ruins. The membrane of the endoplasmic reticulum contains lipase enzymes, which are called lipases and are responsible for breaking down fats in the body. To break down fat, lipase and ruins need to be in contact. However, there is a gate on the surface of the ruins so that it can not be freely contacted with lipase, which must be opened in order to break down fat by the action of lipase. This key acts as a hormone such as noradrenaline, adrenaline, and corticosteroids. The secretion of these hormones acts on phospholipids that bind to proteins on the surface of the remains, opening the door and allowing lipases to contact the remains. As such, lipolysis requires the release of hormones such as noradrenaline to allow lipase and ruins to come into contact.

There are many ways to use food mainly to relieve obesity. As health functional foods, kelp extract, powder, pill or enzymes, vitamins, natural products extracted from plants, seawater, ocher, etc. are used. However, hormone secretion is essential, so it is difficult to expect lipolytic effects only by developing new substances using enzymes that act like lipases.

On the other hand, blood must be fluid in normal blood vessels, and blood clots quickly in nonecdothelial blood vessels to stop blood loss from damaged blood vessels. In addition, intravascular thrombus (thrombus), that is, blood clots formed by clotting of blood in an active cardiovascular system, the mechanism of thrombolytic action is activated to prevent the formation of thrombus and restore fluidity. However, due to various factors, such a mechanism causes abnormalities and appears as a pathological phenomenon of the normal hemostasis mechanism is called thrombosis. Blood clots cause ischemic damage to tissues or organs by reducing or blocking the blood flow, leaving the blood vessels to become embolus, which is carried away in the bloodstream. Embolism is a generic term for clumps (including solids, liquids, and gases) that block blood vessels, but most of them come from blood clots. Infarcts usually result from thromboembolic closure in the blood vessels. Mortality from infarction of the heart, lungs and brain is higher than that of various cancers and infectious diseases.

There is an active research on decomposing high-molecular substances such as alginic acid to produce various beneficial enzymes. Murada, a professor at Kyoto University, discovered a bacterium that swallows half the alginic acid molecule in his body, and presented a paper on the discovery and isolation of microorganisms that decompose alginic acid from seawater. In addition, the Hokkaido Institute of Industrial Technology of the Institute of Industrial Technology, a related agency of the Ministry of Communications of Japan, has cultured bacteria by feeding alginic acid.

Lactic acid bacteria of kimchi is called Lactobacillus brevis, which starts to grow 2-3 days after soaking kimchi. After 20 days of soaking, Kimchi contains about 800 million lactic acid bacteria per gram.

Alginic acid is called seaweed and is a polysaccharide that exists in the cell walls of brown algae. The brown algae are washed with dilute sulfuric acid and are formed as a precipitate from the acidic solution of hot, alkaline water. Alginic acid is a linear glycuronan polymer composed of D-mannuronic acid and L-guluronic acid in various composition ratios. Is made. Alginate having such various structures can be used as a raw material to produce oligosaccharides in various forms. Alginic acid is present in the form of a tasteless, odorless and white or light yellowish white powder with a molecular weight of about 20,000 to 200,000 having a chemical formula of (C ₆ H ₈ O) _n . As it is insoluble in water, it has high viscosity and is used to increase the viscosity of foods such as ice cream, jam and mayonnaise in addition to textile paste, water-based paints and emulsifiers. Alginic acid can be divided into glycosylated and liquefied forms, and glycosylated forms liberate monosaccharides or oligosaccharides at non-reducing ends one after another, and liquefied forms cleave various portions of polysaccharides.

I will briefly describe the efficacy of green tea leaves, pine needles, mugwort, garlic, soybean paste and midder bark used as auxiliary ingredients.

Green tea leaf extract is known as a substance that lowers blood pressure, and Professor Lim Dong-kyun of Chosun University College of Medicine presented the vasorelaxant effect when the green tea leaf extract was administered to the aorta of rats.

Garlic contains a substance called allicin. Since allicin contains sulfur atoms, it can react with the thiol groups of enzymes to inactivate it. In particular, among the enzymes involved in the synthesis of cholesterol, there are enzymes in which the thiol group plays an important role in the activity, which is inhibited by allicin, thereby reducing the synthesis of cholesterol and lowering the concentration of cholesterol.

Pine needles contain all eight essential amino acids needed by adults.

Wormwood is rich in beta-carotene, which is converted to vitamin A in the body. Beta-carotene is a substance related to resistance when bacteria or viruses enter the body. Mugwort also contains complex polysaccharides that have anticancer effects.

Soybean, a component of doenjang, has anti-cancer effects and prevents the buildup of cholesterol in blood vessels, thereby preventing atherosclerosis. In addition, it acts to dissolve cholesterol in the blood vessel wall. The soybean fermented meju contains a microorganism called Bacillus subtilis, which is a microorganism that degrades organic substances such as proteins and polysaccharides.

Mid-deck shells were thrown away on the south coast, centered in Tongyeong, Gyeongnam, and recently gained attention by extracting ingredients that are effective in treating skin care and arthritis. Mid skin contains chondroitin sulfate, a type of carbohydrate, which is a sticky liquid that accumulates moisture and nutrients in each tissue of the living body such as skin, muscle and organs. It is also known as an atherosclerosis inhibitor.

Next, we will look at oligosaccharides. Oligosaccharides are small sugars with a degree of polymerization of 3 to 10 (molecular weight (300 to 2000), in which monosaccharides are deshrunk-polymerized by glycosidic linkages. Oligosaccharides are functional foods, which are obesity, causes of caries, diabetes, cholesterol and neutrality of existing sugars. Oligosaccharides are used as supplements in yogurt products and infant and infant foods, supplementing physiological functions such as increasing fat and helping to prevent tooth decay and the growth of Bifidobacteria, a useful microorganism in the intestines. Most of the oligosaccharides exist as food ingredients, but recently they are produced using enzymes produced by bacteria. The oligosaccharides developed so far are fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides, Galactooligosaccharides, soybean oligosaccharides, etc. Algin oligosaccharides are the And it has been studied for the bar on how to produce from bacteria of ocher.

The present invention relates to a method for producing algin oligosaccharides using lactic acid bacteria. More specifically, the present invention relates to a method for producing alginate by culturing Bacillus lactic acid bacteria (Lactobacillus brevis) in kimchi or salted fish in a medium containing alginic acid, and decomposing alginic acid with alginic acid degrading enzyme to obtain alginoligosaccharides.

In another aspect, the present invention relates to an algin oligosaccharide and the body cosmetics and drinking capsules having a fat-thrombolytic effect including the algin oligosaccharides prepared by the method.

In order to achieve the above object, the present invention provides an algin oligosaccharide manufacturing method comprising the step of treating alginate enzyme secreted from lactic acid bacteria to brown algae powder.

In one embodiment, the lactic acid bacteria provides a method for producing algin oligosaccharides, characterized in that extracted from kimchi or salted fish (shrimp, squid, etc.).

In one embodiment of the present invention, the extraction of the lactic acid bacteria NaCl, Na ₂ SO ₄ , NaHCO₃, Tris base (Tris-base), yeast, brown algae powder, and put the kimchi or salted fish in the base medium containing ocher It provides an algin oligosaccharide production method characterized in that consisting of.

The present invention provides an alginic acid oligosaccharide manufacturing method, using kelp powder or seaweed powder as the brown algae powder.

In one embodiment, the alginic acid enzyme provides an algin oligosaccharide production method, characterized in that obtained by culturing the lactic acid bacteria in a medium containing brown algae powder.

In one embodiment, the lactic acid bacteria culture medium is algin oligosaccharide production method, characterized in that the lactic acid bacteria extract is prepared by injecting the brown algae powder solution to create a strain preservation medium, the strain preservation medium inoculate the basic medium. To provide.

The present invention provides an algin oligosaccharide manufacturing method, characterized in that the dilution of the lactic acid bacteria culture medium at least once in the basic medium.

In one embodiment, the alginic acid degrading enzyme provides an algin oligosaccharide manufacturing method, characterized in that is collected from the supernatant obtained by centrifugation of the lactic acid bacteria culture medium.

As another embodiment, the present invention provides an algin oligosaccharide prepared by the above method.

As another embodiment, the present invention provides a body cosmetic and a drinking capsule containing the algin oligosaccharide.

The present invention as an embodiment, provides a body cosmetic and drinking capsules comprising an extract of at least one of green tea leaf, garlic, pine needle powder, mugwort powder, miso, and meder bark as an auxiliary component.

Alginate degrading enzyme production strain in the present invention is Bacillus lactic acid bacteria contained in kimchi or salted fish. When the Bacillus lactic acid bacteria are incubated in a medium containing alginic acid, Bacillus lactic acid bacteria secrete alginate degrading enzyme, which is separated to obtain alginate degrading enzyme powder. This is to decompose alginic acid to produce algin oligosaccharides. Brown algae powder is used as the alginic acid. That is, it is used to grind kelp, wakame seaweed, green seaweed, large thread, or crucian carp with a grinder.

The medium containing alginic acid is a semi-solid state, and becomes an algin semi-solid plate medium.

In order to increase the cultivation rate of Bacillus lactic acid bacteria, shaking culture is used to promote the supply of air to multiply homogenized microorganisms in a short time. In addition, the cultured lactic acid bacteria are incubated with dilution with a basic medium.

Preparation of at least one extract of the auxiliary ingredient green tea leaf, garlic, pine needle powder, mugwort powder, miso, or meder bark in a blender in a liter of distilled water and green tea leaf, garlic, pine needle powder, mugwort powder, miso, or midder bark At least one spoonful is added and stirred for about 24 hours in the shade to leave, and then the waste is discarded and only the extract is collected. To this, 100 mL of seawater and 2 spoons of ocher powder shall be added. At this time, the temperature is maintained at 45 ℃. Then store at low temperature for 15 hours at 15 ℃. Mix with algin oligosaccharides at a ratio of 10 g of algin oligosaccharides to 100 mL of the auxiliary ingredient.

Example

(1) Material and basic medium preparation

Two quarters of kimchi, which was passed 2-3 days, was cut into a suitable size, and 3 tablespoons of shrimp chops and 20 g of kelp powder were prepared. Kelp powder was placed in distilled water for 10 minutes to make it viscous.

Next, a basic medium of pH 7.5 was prepared using the ingredients and compositions shown in Table 1 in 1 L of seawater.

ingredient Weight (g) NaCl 23.40 KCl 0.70 MgCl ₂ 6H ₂ O 10.60 CaCl ₂ 1.10 Na ₂ SO ₄ 3.90 NaHCO ₃ 0.20 NH ₄ NO ₃ 1.00 K ₂ HPO ₄ 0.01 Tris bass 6.05 East powder 3.00 Ocher powder 3.00 Kelp powder 3.00

(2) Alginate Degrading Enzyme Production Strain Culture

Bacillus lactic acid strains were cultured by putting kimchi and salted fish prepared in 2L of the basic medium, covered with black cloth, and then treated at 28 ° C. for 24 hours. Then, the supernatant was separated using a centrifuge.

The alginate solution (solute: kelp powder, solvent: 95% ethanol) in a 1.5% weight ratio was added to the separated supernatant until it became a semi-solid state to prepare an algin semi-solid plate medium as a strain preservation medium. At this time, when the supernatant and the alginic acid solution was mixed in a volume ratio of about 1: 3, the solution became semisolid. The strain preservation medium was stored for 24 hours at 25 ℃ to kill all the general bacteria and other lactic acid bacteria, so that only Bacillus lactic acid bacteria survive.

Next, 5 mL of the Bacillus lactic acid strain preserved in the strain preservation medium was inoculated into 20 mL of the basic medium to prepare an alginate producing strain. The alginic acid producing strain was cultured in primary shaking for 15 hours at 25 ° C. and 180 rpm.

Then, 15 mL of the shaking culture solution was inoculated in 1.5 L of the basic medium. The shake culture inoculation medium was incubated in a second shaking culture for 30 hours at 25 ℃, 180rpm conditions.

(3) Isolation of Alginate Degrading Enzyme

Jelly-type lactic acid bacteria mass was obtained in the second shake culture medium. The secondary shake culture was centrifuged at 7,000 rpm for 30 minutes to separate the alginic acid enzyme from this to obtain a supernatant. The enzyme was isolated from the supernatant using an ultrafilter (Millipore, PREP / Scale-TFF cartridge 7, e, 30 kDa). Then freeze-dried for 24 hours to recover the alginate enzyme powder.

(4) Preparation of algin oligosaccharides using alginic acid enzyme

The alginate dehydrogenase powder was redissolved in 10 mM sodium phosphate pH 7.8 buffer and dialyzed at 4 ° C. for 24 hours with the same buffer to obtain alginate dehydrogenase. Then, 500 g of kelp powder was dissolved in 5 L of natural seawater to prepare algin oligosaccharides, and 20 g of the alginic acid enzyme was added thereto. This was treated with a black cloth in an environment of a temperature of 25 ℃, pH 7.5, but was maintained for 48 hours by supplying oxygen through the hole. At this time, the solution was stirred every 2-3 hours.

(5) Recovery of algin oligosaccharides

A solution of the algin oligosaccharides was filtered through a 1 micron filter paper to obtain a supernatant from which the residue was removed. The supernatant was concentrated under vacuum using a constant temperature water bath (EYELA SB-650) and a rotary vacuum evaporator (EYELA) maintained at 75 to 80 ° C. This was ground to a powder and filtered for 24 hours in ethanol, and then dried at 80 ° C. in an oven for 1 hour to recover the oligosaccharide powder.

Experimental Example

(1) Analysis of algin oligosaccharides

In order to analyze the algin oligosaccharides obtained from the above examples, thin layer chromatography (TLC), nuclear magnetization resonance (NMR) and phenol-sulfuric acid were used. . TLC was used to analyze the components of the algin oligosaccharides. The development plate was a silica gel F254 glass plate, and the development solution was a n-butanol: acetic: distilled water (1.8: 1: 1 volume ratio) solution. After development, the development plate was rinsed with ethanol: sulfuric acid (11.5: 3) solution and dried at 110 ° C. for 15 minutes.

NMR is to analyze the structure of algin oligosaccharides. 50 mg of algin oligosaccharides are dissolved in heavy water (D2O) and placed in an NMR sample tube, followed by Fourier Transform Nuclear Magnetic Resonance Spectroscopy (FT-NMR) spectroscopy. The structure was analyzed by hydrogen atom-NMR analysis.

The phenol-sulfuric acid method is used to measure the total equivalent amount of algin oligosaccharides in the reaction.Take 0.2 mL of the algin oligosaccharide preparation solution into a test tube, and add 0.2 mL of 5% (volume) phenol solution and 1.0 mL of sulfuric acid solution. After adding mL and leaving at room temperature for 10 minutes, absorbance was measured at 490 nm. The total equivalent was determined by comparing this to that measured in the alginic acid solution.

Algin oligosaccharides produced by enzymatic hydrolysis of alginic acidase from the results analyzed by the above method showed that β-D-galactose and 3,6-anhydro-L-galactose were linked by β-1,4 bonds. Could know.

(2) Experiment of lipolysis effect of algin oligosaccharide

To test the lipolytic effect of the prepared algin oligosaccharides, the subjects were 50 healthy 20-40 year old women without physical defects, and divided into pre-, 1-week, and 4-week treatments. During the week, changes in body composition and blood components were analyzed. The treatment method is an algin oligosaccharide solution (100 g / L) using distilled water twice a day at 7-8 am and 7-8 pm at the upper arm, the upper arm (the middle of the shoulder and elbow at the rear of the right upper arm), and the abdomen. 2cm area on the right side), femur (thigh in the front right side and the middle of the knee joint) about 2-3mL per stroke, lightly tapping by hand.

① Physique Measurement

Height and weight were measured to measure the physique. Height was measured in cm using a Martin type biometer, and the weight was recorded in kg by using an electronic weight scale.

② Body composition measurement

In order to know the body fat percentage of the subjects, the results analyzed by bioelectrical impedance using a body fat analize TBF-105 were used.

③ Measurement of subcutaneous fat thickness by skinfold caliper

To determine the thickness of subcutaneous fat by body parts of the subjects, the skin and subcutaneous fat were held from top to bottom with the left thumb and forefinger using a sebaceous gland (DT-skinfold caliper). It was picked up correctly and measured to 0.1mm unit.

The subcutaneous fat thickness of the three parts of the upper arm, the abdomen, and the thigh was measured by recognizing the measured value when the constant value was maintained by repeating the measurement three times.

④ Blood component analysis

Blood collection was performed using a disposable syringe to collect 20 ml from the brachial vein and centrifuged to separate serum and plasma. 1.5 mL of blood was treated with EDTA and then hemocytometer (ABBOT, Cell-Dyn 1300) with red blood cell volume ratio (Hematocrit, HCT), red blood cell (WBC), white blood cell (RBC), hemoglobin (Hemoglobin), platelet ( Platelet), MCV, MCH, MCHC blood cells were measured. Serum enzymes ALP, AST, ALT, BUN, GGT, LDH, serum lipid CHOL, HDL, LDL, TRIG, RISK, TBIL, plasma protein albumin (ALB), serum hormone leptin, insulin, and creatine (CREATIN) The amount of uric acid was analyzed.

⑤ Experimental Results

Changes in body composition  division  Height (cm)  Weight (kg)   Age (yr) % Of body fat Body fat mass (Kg) Fatness  BMI (kg / ㎡)  LBM (cm) Body water volume (L) Before kill 1 week after treatment 4 weeks after treatment 160.1 ± 7.9 160.1 ± 7.9 160.1 ± 7.9 62.9 ± 10.9 63.0 ± 11.0 62.4 ± 10.4 28.9 ± 12.6 28.9 ± 12.6 28.9 ± 12.6 31.3 ± 5.8 28.4 ± 8.7 27.4 ± 8.1 19.7 ± 5.3 18.1 ± 7.1 17.0 ± 7.1 116.5 ± 13.0 116.2 ± 12.3 115.5 ± 12.1 24.2 ± 2.6 24.2 ± 2.6 24.1 ± 2.6 42.8 ± 7.8 44.4 ± 7.9 45.1 ± 9.5 31.3 ± 5.7 32.5 ± 5.6 32.6 ± 6.8

Fatness: 100 as a standard, obesity

Subcutaneous fat thickness change Measuring area Before kill 1 week after kill 4 weeks after kill Upper arm (mm) Abdomen (mm) Thigh (mm) 33.07 ± 8.94 39.51 ± 6.55 39.72 ± 6.70 25.69 ± 5.53 28.36 ± 7.90 28.39 ± 5.30 26.38 ± 5.11 29.70 ± 4.90 31.82 ± 5.97

 Comparison of Blood Cells Blood cells Before kill 1 week after kill 4 weeks after kill HCT (%) HB (g / dL) Platelet (PLT) (k / uL) MCV (fL) MCH (pg) MCHC (g / dL) Red Blood Cells (RBC) (M / uL) White Blood Cells (WBC) (k / uL ) 42.97 ± 5.0914.24 ± 1.81243.32 ± 45.6690.75 ± 4.9230.09 ± 2.2133.15 ± .924.85 ± .385.85 ± 1.77 42.13 ± 5.6813.92 ± 1.91238.90 ± 42.6790.90 ± 4.7430.06 ± 1.8933.01 ± .684.61 ± .445.65 ± 1.15 41.40 ± 6.5213.45 ± 2.23238.17 ± 40.0889.65 ± 4.8629.13 ± 1.8032.38 ± .674.59 ± .505.57 ± 1.38

Serum Enzyme Comparison Serum enzymes Before kill 1 week after kill 4 weeks after kill AGALP (U / L) ALT (U / L) AST (U / L) BUN (mg / dL) GGT (U / L) LDH (U / L) Uric Acid (URCA) (mg / dL) Creatine (CREA) mg / L) 1.29 ± 1482.83 ± 18.4429.17 ± 6.1521.58 ± 7.6113.22 ± 2.5825.25 ± 6.56 240.95 ± 27.454.15 ± .150.87 ± .12 1.30 ± 1380.12 ± 19.3238.00 ± 29.4335.17 ± 60.8713.74 ± 2.8525.27 ± 5.37186.57 ± 18.157.79 ± .400.76 ± .12 1.27 ± 1379.58 ± 19.4628.58 ± 5.8418.58 ± 5.9413.49 ± 3.4623.25 ± 1.67176.92 ± 31.388.27 ± .480.81 ± .15

Serum Lipid Comparison Serum lipids Before kill 1 week after kill 4 weeks after kill CHOL (mg / dL) HDL (mg / dL) LDL (mg / dL) TRIG (mg / dL) RISKTBIL (mg / dL) 190.07 ± 26.5775.68 ± 11.8199.32 ± 25.6686.53 ± 42.4530.09 ± 2.21.85 ± .38 184.59 ± 35.6878.56 ± 12.9187.99 ± 12.6791.55 ± 32.6730.06 ± 1.89.71 ± .44 194.94 ± 16.5279.56 ± 12.2396.84 ± 30.0878.54 ± 41.8629.13 ± 1.80.79 ± .51

  Plasma Protein Comparison Plasma protein Before kill 1 week after kill 4 weeks after kill Albumin (g / dL) TP (g / dL) 4.45 ± 0.237.98 ± 0.45 4.43 ± 0.227.85 ± 0.41 4.56 ± 0.128.18 ± 0.45

Serum Hormone Comparison Serum hormones Before kill 1 week after kill 4 weeks after kill Insulin (mU / mL) Leptin (g / L) 5.52 ± 2.506.54 ± 2.45 9.52 ± 2.696.97 ± 3.41 7.23 ± 1.238.28 ± 3.24

Summarizing the results, we measured the body composition and anti-obesity effect by local treatment at obesity area for 4 weeks. As a result, it was confirmed that 8% body fat loss and subcutaneous fat thickness were reduced, and blood cells, serum enzymes, serum lipids, serum Changes were also observed in protein and serum hormones.

More specifically, as shown in Table 3, the subcutaneous fat thickness of the upper arm before the treatment of algin oligosaccharides was 33.07 ± 8.94 to 26.38 ± 5.51 after 4 weeks of treatment, from 39.51 ± 6.55 to 29.70 ± 4.90 for abdominal fat, The thickness of subcutaneous fat of all sites tested from 39.72 ± 6.70 to 31.82 ± 5.97 was reduced by 7-10mm for 4 weeks.

In addition, as shown in Table 4, the platelets (PLT), MCV, MCH, MCHC, and red blood cells (RBC) of the blood cells did not show a significant difference after 4 weeks of treatment, but in HCT, 41.40 ± 4 weeks after the treatment at 42.97 ± 5.09. At 6.52, HB showed 14.24 ± 1.81 before treatment, 13.45 ± 2.23 after 4 weeks, and leukocytes (WBC) showed 5.85 ± 1.77 before treatment and 5.57 ± 1.38 after 4 weeks.

In Table 5, AG, ALP, AST, BUN, and GGT did not show significant differences in serum enzyme components. However, LDH showed statistically significant difference from 240.95 ± 27.45 before treatment to 176.92 ± 31.38 after 4 weeks.

In Table 6, CHOL, TRIG, and TBIL showed no significant change. However, HDL increased from 75.68 ± 11.81 before treatment to 79.56 ± 12.23 after 4 weeks, and LDL decreased from 99.32 ± 25.66 before treatment to 96.84 ± 30.08 after 4 weeks.

In Table 7, albumin (ALB) showed no significant change from 4.45 ± 0.23 before treatment to 4.56 ± 0.12 after 4 weeks, but TP showed a marked increase from 7.98 ± 0.45 before treatment to 8.18 ± 0.45 after 4 weeks.

In Table 8, insulin increased from 5.52 ± 2.50 before treatment to 7.23 ± 1.23 after 4 weeks. Leptin showed a significant change from 6.54 ± 2.45 before treatment to 8.28 ± 3.24 after 4 weeks.

Algin oligosaccharides prepared by the present invention showed effects on lipolysis and thrombolysis. More specifically, the subcutaneous fat thickness was remarkably changed in the treatment area, and significant changes were observed in blood cells, serum enzymes, serum lipids, serum proteins, and some components of serum hormones.

Claims (11)

delete In the method for producing algin oligosaccharides, algin oligosaccharide manufacturing method comprising the step of treating alginate enzyme secreted from lactic acid bacteria extracted from kimchi or salted fish (shrimp, squid, etc.) to brown algae powder. The method of claim ₂ , wherein the lactic acid bacteria extraction is made of NaCl, Na ₂ SO ₄ , NaHCO₃, Tris-base, yeast, brown algae powder, and put the kimchi or salted fish in the base medium containing ocher Algin oligosaccharide manufacturing method characterized in that. The alginic acid oligosaccharide manufacturing method of claim 2, wherein kelp powder or wakame powder is used as the brown algae powder. The method of claim 2, wherein the alginic acid enzyme is obtained by culturing the lactic acid bacteria in a medium containing brown algae powder. The method according to claim 5, wherein the lactic acid bacteria culture medium is prepared by injecting brown algae powder solution into the lactic acid bacteria extract to make a strain preservation medium, and inoculating the strain preservation medium on the basic medium. According to claim 5, Algin oligosaccharide production method characterized in that the dilution of the lactic acid bacteria culture medium at least once in the base medium. 6. The method of claim 5, wherein the alginic acid degrading enzyme is collected from the supernatant obtained by centrifuging the lactic acid bacteria culture medium. Algin oligosaccharides prepared by the method of any one of claims 2 to 8. Body cosmetics and drinking capsules comprising the algin oligosaccharide of claim 9. The body cosmetics and drinking capsules of claim 10, comprising extracts of at least one of green tea leaves, garlic, pine needle powder, mugwort powder, miso, and midder bark.