KR100606553B1 - Functional Beverage Composition for Improving Ability of Learning, Concentration and Memory - Google Patents

Abstract

The present invention relates to a functional beverage composition for improving concentration, learning and memory, provides a functional beverage composition containing a complex consisting of rice bran fermentation extract containing theanine and GABA, the functional beverage composition according to the present invention Has the effect of improving concentration, learning and memory.

Theanine, Gaba, rice bran extract, concentration, learning ability, memory

Description

Functional Beverage Composition for Improving Concentration, Learning Ability and Memory {Functional Beverage Composition for Improving Ability of Learning, Concentration and Memory}

1 is a graph showing the alpha-wave enhancement effect according to theanine content.

Figure 2 is a graph showing the alpha-wave enhancement effect over time when ingesting a beverage composition containing theanine 200mg and rice bran fermentation extract 10mg according to the present invention.

Figure 3 is a graph showing the effect of improving the spatial cognition and concentration using the Morris water maze test by repeatedly orally administering a beverage composition containing theanine and rice bran fermentation extract according to the present invention to the mouse for 4 weeks.

Figure 4 is a graph showing the memory enhancement effect using the passive avoidance test (Passive avoidance test) by repeatedly orally administering a beverage composition containing theanine and rice bran fermentation extract according to the present invention to the mouse for 4 weeks.

Figure 5 is a graph showing the memory enhancement effect using the T-maze test by simply orally administering a beverage composition containing theanine and rice bran fermentation extract according to the present invention to mice repeatedly for 4 weeks.

The present invention relates to a functional beverage composition for improving concentration, learning and memory. More specifically, the present invention relates to a functional beverage composition containing theanine and rice bran fermentation extract.

Theanine was separated in 1950 by Juho Mi-Riang as a component of the taste of green tea in the middle oven.

In relation to Thea sinensisn, it was named Theanine, and it was confirmed that the substance was L-glutamic acid-γ-ethylamide.

Theanine, one of the flavoring ingredients that enhances the flavor of green tea, is an amino acid (L-Glutamic acid-γ-monoethylamide) that is contained in large quantities in high-quality tea, especially Oro (玉露).

The nitrogen content of tea has a significant meaning in terms of taste. It is caffeine, which accounts for 50% of the total water-soluble nitrogen, but the actual sweetener is theanine, an amino nitrogen compound that accounts for about 10% of the total nitrogen. to be. Theanine is usually contained in dry tea leaves of about 1 to 2%, mostly in free amino acid form, accounting for more than 50% of the amino acids in tea, and the D-type is the total Theanine content. It accounts for less than 3% of the majority, most of which are L-form.

Oral administration of theanine has been shown to significantly increase dopamine levels, and dopamine is known to have a significant effect on human emotions as a substance that plays an important role in the excitability of brain neurons (Juneja, LR, Chu, DD). , Okubo, T., and Yokogoshi, H., L-theanine-unique amino acid of green tea and its relaxation effect in human.Trends in Food Science and Technology, 10,199, 1999). Theanine was designated as a food additive in Japan on July 15, 1963 (Digestion 39). Currently, theanine is a health supplement of about 20 kinds and 10 kinds of beverages, chewing gum, ice cream, and jelly in Taiwan, Japan. It is being sold.

Fermented rice bran extract is GABA, and GABA is gamma aminobutyric acid (γ-aminobutyric acid), also called piperidine acid. Its molecular weight is 103.12 and its melting point is 203 ℃, so it is soluble in water. In the biological system, carbon dioxide is released from glutamic acid and produced as an enzyme. It was long known that GABA is widely present with the enzyme in the plant world, but in 1950, US biochemist Eugene Roberts first discovered that it was present in the brain in animals. Subsequently, it was examined using various animal tissues. It is a unique amino acid that exists only in the brain of a mammal, and it is considered to be an inhibitory chemical transport material of the central nervous system because it is inhibited in the central nervous system of higher animals.

GABA is an amino acid and a neurotransmitter that is effective in controlling seizures or depression and lowers blood pressure. (These effects of controlling blood pressure include diabetic complications, improvement of liver and kidney function, prevention of obesity, menopausal disorders, systemic weakness, Improves headaches), promotes brain cell metabolism (improvement of learning ability), increases memory, relieves stress, relieves pre-menstrual tension, and strengthens immunity.

In general, our bodies produce all of GABA requirements, but excess intake of estrogens, free radicals, salicylates and food additives, low protein diets, and a lack of zinc and vitamin B6 interfere with GABA production. . When supplemented through food, the required amount is about 500mg-4g per day.

It is not toxic and has a blood pressure-lowering effect, so it has been applied to biochemical industry and new functional supplements in Europe, Europe and Japan.

An object of the present invention is to provide a functional beverage composition for improving concentration, learning, memory.

The above and other objects of the present invention can be achieved by the present invention described below.

In order to achieve the above object, the present invention provides a functional beverage composition containing theanine and rice bran fermentation extract.

The rice bran fermentation extract may contain 8 to 12% of GABA.

The combination ratio of theanine and rice bran fermentation extract may be 5 to 20: 1.

The functional beverage composition may contain a mixture of theanine and rice bran extract at a concentration of 0.5-5 mg / kg.

Hereinafter, the present invention will be described in detail.

Functional beverage composition according to the present invention contains theanine and rice bran fermentation extract, the rice bran fermentation extract contains 8 to 12% of Gava (Gava), preferably 10%.

The combination ratio of theanine and rice bran fermentation extract is 5-20: 1, preferably 20: 1.

The functional beverage composition contains a mixture of theanine and rice bran fermentation extract at a concentration of 0.5 to 5 mg / kg, preferably 3.5 mg / kg.

Theanine and rice bran fermentation extract used in the present invention are prepared by the following steps.

Preparation of Theanine

1) Enzyme-producing bacteria: Inoculate and culture microorganisms (Pseudomonas nitroreducens) producing L-theanine converting enzyme in a medium to produce enzymes.

2) Cell immobilization: The enzyme is immobilized on a specific carrier by mixing the produced cell suspension with K-carrageenan for application in a continuous process.

3) Enzyme Conversion Reaction: The immobilized enzyme is charged into the resin tower to produce L-thianine by passing through glutamine and ethylamine solutions.

4) Crystallization: The reaction solution is dissolved in hot ethanol (99%), cooled and crystallized, and then recrystallized from cold ethanol.

5) Drying: Theanine is prepared by drying the precipitated crystals.

Production of Gava

1) Rice bran extract preparation

  A) Put 10% of the total amount of fermented broth into domestic rice bran.

  B) After adding 10 times of water, it is extracted by stirring for 12 hours or more at a temperature of 60 ℃.

  C) Remove insoluble components by centrifuge and transfer to incubator.

2) Culture

  A) Put rice bran extract into fermenter.

  B) Add the media components (sucrose, Yeast extract, MSG, etc.).

  C) Sterilize.

  D) Inoculate with Lactobacillus sakei.

  E) Incubate at 30 ° C for at least 48 hours.

3) Sterilization of the culture

The fermentation broth is sterilized for at least 10 minutes at a temperature of 80 ℃ or more.

4) removal of solids

The sterilized culture solution is filtered to remove lactic acid bacteria microorganisms and insoluble solids.

5) drying

Dextrin is added to the culture medium passed through the filter in order to produce a Gabba content of a certain specification, followed by spray drying.

Functional beverage composition containing theanine and rice bran fermentation extract prepared above may be prepared by a conventional method in the beverage industry that can be carried out by those skilled in the art.

The spatial cognitive ability, concentration, and memory enhancement effects of the animals administered the functional beverage composition containing theanine and rice bran fermentation extracts were measured using the following method.

1. The spatial cognitive ability and concentration of the animal was measured by the in-vivo potency test of the functional beverage composition by repeated oral administration for 4 weeks to the mouse using the Morris Water Maze Test.

2. Using the Passive Avoidance Test, the animal's memory-enhancing effect was measured by the in-vivo potency test of the functional beverage composition by repeated oral administration to the mouse for 4 weeks.

3. Measure the effect of animal memory enhancement through in-vivo potency test of functional beverage composition by repeated oral administration to mouse for 4 weeks using simple T-Maze test.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the examples.

Example 1

Preparation of Theanine

Inoculating and culturing a microorganism (Pseudomonas nitroreducens) producing L-theanine converting enzyme in a medium to produce an enzyme; Cell immobilization: immobilizing the enzyme to a specific carrier by mixing the produced cell suspension with K-carrageenan for application in a continuous process; Enzyme conversion reaction: Filling the immobilized enzyme in the resin tower to pass the solution of glutamine and ethylamine (ethylamine) to produce L-theanine (theanine); Crystals: the reaction solution was dissolved in hot ethanol (99%), cooled to crystallize, and then recrystallized from cold ethanol; The precipitated crystals were dried to prepare theanine.

Production of Gava

10% of the total amount of fermented broth was added to the domestic rice bran in the extractor; 10 times of water was added, followed by extraction with stirring at temperature of 60 ° C. for at least 12 hours; A rice bran extract was prepared by removing insoluble components using a centrifuge.

Putting the rice bran extract into the fermenter; Adding a medium component (sucrose, Yeast extract, MSG, etc.); Sterilize; Inoculated with Lactobacillus sakei; The culture was performed at 30 ° C. for 48 hours or more.

The fermentation broth was sterilized for 10 minutes or more at a temperature of 80 ℃ or more.

Lactobacillus microorganisms and insoluble solids were removed from the sterilized culture broth using a filter.

Dextrin was added and spray dried to produce a Gabba content product of a certain size in the culture medium passed through the filter.

Preparation of functional drinks containing theanine and rice bran fermentation extract

A functional beverage composition containing a complex obtained by mixing the theanine (Taiyo Kagaku Co., Ltd.) and rice bran fermentation extract (Biovan Co., Ltd.) prepared by the method described above in a ratio of 20: 1 is described in Table 1 below. It was prepared according to the composition ratio of the components.

[Test Example 1]

Figure 1 shows the test results of measuring the alpha wave increase amount according to the theanine content of 0, 50, and 200 mg / kg for 10 mg of rice bran fermentation extract, the proper ratio of theanine: rice bran fermentation extract is 5-20: 1 It can be seen that the functional beverage composition containing 200 mg / kg of theanine for the 10 mg of rice bran extract was found to have the highest alpha wave emission.

Test Example 2: Human Test Data

A randomized, placebo-controlled, double-blind crossover, parallel test was conducted to confirm the relaxation and mental fatigue improvement of functional beverage compositions containing theanine and rice bran fermentation extracts mixed at a 20: 1 ratio. Catholic University St. Mary's Hospital, Dream C. 2001) is shown in FIG.

In 20 healthy adults aged 30 to 55 years with constant fatigue for more than a month, the double-blind, cross-parallel test was performed for 7 days while the test substance was administered and the EEG measurement was performed. The relaxation rate was measured by calculating.

As a result of examining the improvement of mental relaxation and fatigue awareness of the test substance, the test beverage containing 200mg of L-Theanine and 10mg of rice bran extract (containing 10% Gaba) was related to mental relaxation and concentration. It was confirmed that the increase in the α wave, especially when the hardness and severity of anxiety accompanied by the α wave increase effect was further improved. In addition, there was a beneficial effect on the improvement of the mental fatigue of the individual.

[Test Example 3]: Animal test data

In-vivo functional test of the memory improving agent by repeated oral administration for 4 weeks using the Morris water maze test (Chem On Co., Ltd., Dec. 2003) was performed, and the results are shown in FIG. 3.

Morris water maze test for two weeks with oral administration of a functional beverage composition containing a complex of theanine and rice bran fermentation extract mixed at 20: 1 in a dose of 0, 50, 200 and 800 mg / kg in mice for 4 weeks. The Morris water maze test was used to observe the effects of concentration and memory enhancement. General symptoms and deaths were observed. The results of this experiment are as follows.

General symptoms and death of animals

Normal symptoms and deaths from administration of test and control agents were not observed.

Measurement of time duration

Analyzing the trend of the time taken to find the platform for 14 days based on the results of the first day, the time was significantly reduced in all the groups receiving the test compared to the group receiving the media control. Showed.

-Measurement of total distance

Based on the results of the first day, the analysis of the trend of the distance taken to find the platform for 14 days was found. In the test group administered at 200 mg / kg compared to the control group, the decrease in distance was statistically significant. The decrease was also observed in the 50 and 800 mg / kg dose groups.

Probe trial time duration

The time spent on the platform was not correlated with the first probe trial and the second probe trial in the media control, but the second probe trial in the treatment group. ) Increased by 20% compared to the control group.

In conclusion, the improvement of learning ability and memory of the test substance-administered group in this test condition can be seen as the change by the administration of test substance.

[Test Example 4]

In-vivo functional test of the memory improver by repeated oral administration for 4 weeks using the passive avoidance test (Chem On Co., Ltd., Dec. 2003) was performed, and the results are shown in FIG. 4.

Passive avoidance test after four weeks of repeated administration of a functional beverage composition containing a complex of theanine and rice bran fermentation extract mixed in a 20: 1 formulation at doses of 0, 50, 200 and 800 mg / kg ) To observe the effect of memory enhancement. The results of this experiment are as follows.

General symptoms and death of animals

Adverse symptoms and deaths from the administration of test and control agents were not observed.

-Measurement of avoidance time

In the 50 mg / kg group, the avoidance time was extended by 38% compared to the media control, but there was no statistical significance. On the other hand, in the 200 mg / kg group, the control group was similar to the control group, and in the 800 mg / kg group, the avoidance time of 30% was observed.

As a result, it was observed that there was a possibility of improvement of memory in the 50 mg / kg administration group in the repeated administration of the functional beverage composition for 4 weeks under the test conditions, but there was no dose dependency because no effect was observed in the 200 and 800 mg / kg administration groups.

[Test Example 5]

In-vivo test (Chem On Co., Dec. 2003) of the functional beverage composition by repeated oral administration of the mouse for 4 weeks using a simple rice bran test was performed and the results are shown in FIG. 5.

A functional beverage composition containing a complex of theanine and rice bran fermentation extract mixed in a 20: 1 ratio was repeatedly administered at doses of 0, 50, 200, and 800 mg / kg for 4 weeks, followed by T-maze (T). -maze) memory effect was evaluated. Observation and examination items were used to measure general symptoms, body weight, and memory in simple maze during the administration period.

The results of this experiment are as follows.

General symptoms and death of animals

Normal symptoms and deaths from administration of test and control agents were not observed.

-Evaluation of memory

The success rate for successful exit finding on the last day of administration was 60, 100, 60 and 50% in order of control group 0, 50, 200 and 800 mg / kg, respectively, indicating a statistically significant increase in the 50 mg / kg group. It became.

In conclusion, oral administration of 50mg / kg of test substance in this test condition was considered to improve memory in mice.

Based on the above animal test results, theanine and rice bran fermentation extracts showed a memory-improving effect at a concentration of 50 mg / kg. When looking at the human body at 60kg, 50mg / kg is the concentration of 3g / 60kg, and in general, due to the difference in the intake rate between the rat and the human body, the proper dose of the human body is effective by feeding 1/10 to 1/100 of the rat, so 30mg It is / 60kg-300mg / 60kg. In other words, the optimal human dose of theanine and rice bran extract is 0.5mg / kg to 5mg / kg. Therefore, 200 mg of theanine, 10 mg of rice bran fermentation extract, and 210 mg of total dose, which are the doses for human application experiments, may be called appropriate doses.

As described above, the composition consisting of theanine and rice bran fermentation extract (containing Gaba) according to the present invention is effective in improving concentration, learning and memory, as a result of preclinical and human application tests using animals, and thus suffering from excessive stress. It is expected to be able to help modern people's daily life.

While the invention has been described in detail above with reference to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the scope and spirit of the invention, and such modifications and variations fall within the scope of the appended claims. It is also natural.

Claims (4)

Functional beverage composition comprising theanine and rice bran fermentation extract. The method of claim 1, The rice bran fermentation extract is functional beverage composition, characterized in that it contains 8 to 12% of GABA. The method of claim 1, Functional beverage composition, characterized in that the compounding ratio of theanine and rice bran fermentation extract is 5-20: 1. The method of claim 1, The functional beverage composition is a functional beverage composition, characterized in that it contains a mixture of theanine and rice bran fermentation extract of 0.5 to 5 mg / kg dose.

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