KR100721931B1 - The method and faculty food make from mushroom - Google Patents

Abstract

The present invention relates to an extract using chaga mushroom, in particular, to maximize the efficacy of the chaga mushroom and the efficacy of the various herbal medicines attached to prevent diabetes and diabetes treatment pouch using chaga mushroom that can help the treatment and prevention of various diseases And to a method of manufacturing the same.

Therefore, the present invention is a pouch product prepared by making an extract containing chaga and various herbal medicines in a very simple way, and putting a delicious texture and nutrients into the extract, the production method and the method of tasting are simple.

In addition, the present invention can prevent diabetes by the action of the medicinal herb and the medicinal herbs and various nutrients added to chaga, it is a useful invention that can prevent and treat diabetes and various diseases.

Pouches, Chaga, Sujijihwang, Cornus, Macmun-dong, Wolfberry, Sewage, Astragalus, etc.

Description

Diabetes prevention pouch product using chaga and its manufacturing method {The method and faculty food make from mushroom}

The present invention relates to an extract using chaga mushroom, in particular, to maximize the efficacy of the chaga mushroom and the efficacy of the various herbal medicines attached to prevent diabetes and diabetes treatment pouch using chaga mushroom that can help the treatment and prevention of various diseases It relates to a product and a method of manufacturing the same.

Chaga is a type of black birch carcinoma that grows in Russia and is known as Inonotus obliquus .

The mushroom belongs to the family Hymenochaefaceae and forms a large fungal nucleus in the form of tubers on wound birch.

It is a germ nucleus of pathogens that parasitic on the trunks of birch trees, causing white swelling.

The part used mainly for medicinal use is mycelia, and its diameter is about 10 ~ 20cm in size.

Naturally occurring areas have been found mainly in the northern hemisphere of Russia and Japan, and Inonotus in Russia and Finland. It is called obliquus .

In Russia, the study began in 1958, and Bulatov et al. (1) reported that chaga extract exhibited antitumor activity, and Shivrina (2) reported that steroides or aromatic polyphenol compounds in chaga were active.

These mushrooms are reported to be rich in triterpene components such as lanosterol, inotodiol and betulin, as well as other sterols.

Loviagina and Shivrina (3) reported that the inotodiol component of chaga had antitumor activity, lanosterol, ergosterol and triteroene alcohols delayed tumor activity and triterpene acid inactivated tumor cells.

And Kahlos et al. (4) are the components of inotodiol, lanosyerol, 3β-hydroxy-lanosta-8,24-dien-21-al, and trametenolic acid, which are used for Wlker 256 tumor cells, MCF-7 breast cancer cells, and P388 hematological cancer cells. Cytotoxicity studies showed that 3β22-dihydroxy-lanosta-8,24-dien-7-one and 3β, 22-dihydroxy-lanosta-7,9 (11), 24-triene had strong inhibitory effects.

Ichimura et al. (5) found that chaga water extract inhibited protease of human immunodrficiency virus type 1, and that the substance was a water-soluble lignin of the polymer.

On the other hand, studies have shown that the water-soluble and insoluble glycoproteins isolated from chaga have the effect of lowering blood sugar by regulating the cell cycles of the glycemic control cdc25 and cdc2 / cyclin B (6).

However, many foods have not been developed using these chaga mushrooms.

In addition, the development of functional foods for the treatment of diabetes and the prevention and treatment of various diseases using chaga mushrooms are insignificant.

As described above, the present invention relates to extracts using chaga, in particular, by maximizing the efficacy of chaga and the efficacy of various herbal medicines attached to prevent diabetes and using chaga that can help treat and prevent various diseases. To provide a pouch for preventing diabetes and a method of manufacturing the same.

Therefore, the present invention is a method for producing a product for preventing diabetes, chaga mushroom (weight ratio 45-55%), succinate sulfur (weight ratio 8-15%), cornus milk (weight ratio 3-7%), mammundong (weight ratio 2-5%) , Wolfberry (weight ratio 2-5%), astronomical dong (weight ratio 2-5%), sewage (weight ratio 2-5%), creation (weight ratio 1-4%), spirit (weight ratio 1-4%), pomundong (weight ratio 1-4%), upper lobe (weight ratio 1-4%), crushed vinegar (weight ratio 1-4%), jade water (weight ratio 1-4%), dermis (weight ratio 0.5-3%), astragalus (weight ratio 0.5-3 Creating a chaga mushroom mixture (100%) mixed with%); A step of drying to dry the chaga mixture in a clean state; Pouring water three times the weight of the chaga mushroom mixture and boiling at 90-100 ° C. for 3-6 hours to make chaga extract; Filtering the extracts from chaga extract and extracting only the liquid; Step 5: D-sorbitol (weight ratio 3-7%), citric acid (weight ratio 0.01-0.1%), dextrin (0.1-5% by weight), vitamin C (weight ratio 0.001) to the chaga extract (20-30% by weight) -0.1%), CMC (0.01 to 0.7% by weight), sodium benzoate (0.01 to 0.1% by weight), and purified water (55 to 75% by weight); Instant sterilizing the mixed solution; The present invention provides a method for preparing a pouch product for preventing diabetes using chaga mushroom, which comprises the steps of packaging the sterilized mixed solution into a pouch product.

In another aspect, the present invention is to provide a diabetic prevention pouch product using chaga mushroom prepared by the above-described manufacturing method in the diabetic prevention food.

The present invention relates to a method for manufacturing a product for preventing diabetes and the manufacturing method is as follows.

That is, the first stage: chaga mushroom (weight ratio 45-55%), sujijihwang (weight ratio 8-15%), cornus oil (weight ratio 3-7%), makmundong (weight ratio 2-5%), goji (2-5% weight ratio) ), Astronomical dong (weight ratio 2-5%), sewage (weight ratio 2-5%), creation (weight ratio 1-4%), spirit (weight ratio 1-4%), Pomun-dong (weight ratio 1-4%), upper leaf ( Chaga mushroom mixture of 1-4% by weight), red pepper (1-4% by weight), jade water (1-4% by weight), dermis (0.5-3% by weight), and astragalus (0.5-3% by weight) Go through the steps to create (100%).

In other words, Chaga is the main ingredient, sujijihwang, cornus, macmundong, gojija, cheonmundong, sewage, creation, spirits, Pomundong, upper leaf, Apcheokcho, Okmisu, dermis and Astragalus are attached.

At this time, the herbal medicines are preferably attached as it is, without grinding.

In addition, the input ratios are all weight ratios, and the applicant of the present invention is represented as an experience value in which a plurality of experimental results are accumulated through various experiments.

And a second step, which is the next step: drying the chaga mushroom mixture in order to remove water from the washed state.

In other words, the chaga mushroom mixture is washed thoroughly, followed by drying the moisture on the surface.

At this time, the step of removing the water is preferably achieved by natural drying, but may be dried through a forced blow method such as a hot air blower.

Next step 3: Pour water three times the weight of the chaga mixture and boils at 90-100 ℃ for 3-6 hours to go through the step of making chaga extract.

That is, when the chaga mixture is set to 100, about 300 water is poured in a weight ratio and boiled.

At this time, the boiling time of 3 hours to 6 hours is enough, the temperature is most preferably 90-100 ℃.

Therefore, through this step, the chaga mushroom mixture becomes chaga mushroom extract and remains in the liquid phase.

Next, the fourth step: filtering the extracts from chaga extract, and extracts only the liquid.

In other words, the chaga mushroom and the drug introduced in the first step is filtered from the chaga extract.

Then only the complete liquid is left. At this time, the filtering method is preferably filtered through chaeung.

Then, the fifth step: D-sorbitol (weight ratio 3-7%), citric acid (weight ratio 0.01-0.1%), dextrin (weight ratio 0.1-5%), vitamin C in the chaga extract (20-30% by weight) (0.001-0.1% by weight), CMC (0.01-0.7% by weight), sodium benzoate (0.01-0.1% by weight), and purified water (55-75% by weight).

That is, 20-30% chaga mushroom extract obtained by the fourth step in a weight ratio, D-sorbitol (weight ratio 3-7%), citric acid (weight ratio 0.01-0.1%), deck screen (weight ratio 0.1-5 %), Vitamin C (weight ratio 0.001-0.1%), CMC (weight ratio 0.01-0.7%), sodium benzoate (weight ratio 0.01-0.1%), purified water (weight ratio 55-75%) is added and mixed evenly.

At this time, it is important to mix evenly through a mixer or agitator.

Among the components used herein, C.M.C is an abbreviation of sodium carboxy methyl cellulose and has no nutritional value and is an additive added for the purpose of increasing the viscosity of the product.

Then, the next step is a sixth step: the sterilization step of the mixed solution.

In other words, the mixed solution is instantaneously sterilized for about 10 seconds using a heat exchanger, which kills bacteria or bacteria that may be present in the mixture.

Finally, the seventh step: the present invention is completed by packaging the sterilized mixed solution into a pouch product.

That is, the present invention is a pouch product made of a liquid form of a gel, and packed into a pack, so that the pack is sold in an appropriate amount.

On the other hand, the present invention in the diabetic prevention food, the body of the diabetic prevention pouch product using chaga mushroom manufactured by the above-described manufacturing method is also subject to the claims.

The experiments and results of the present invention are then listed.

Section 1 Material and Material Evaluation

1. Material

Chaga was purchased from Mongolia Chaga and used.

All reagents used in the experiment were special reagents, Trichloroacetic acid (TCA) was purchased from Sigma Chemical Co. (St. Louis, MO), and 2-thiobarbituric acid (TBA) was purchased from Eastern Organic Chemicals (Roochester, NY). It was.

2. Material extraction

The material was concentrated in a rotary vacuum concentrator and then lyophilized as an extraction sample.

100 ml of distilled water was added to 20 g of the material, and extracted twice at 85 ° C. for 3 hours. The filtrate was filtered through 1 and the hot water extract was quenched using a freeze dryer (FD5510SPT). -60 ° C, Vac. Freeze-dried under 10 mmTorr conditions, diluted to 10% concentration was used.

Ethanol extract was added to 200g of ethanol in 20g of the material and allowed to stand at room temperature for 24hr. After filtration at 1, the ethanol extract was lyophilized (FD5510SPT) using Temp. -60 ° C, Vac. Freeze-dried under 10mmTorr conditions, diluted to 10% concentration was used as a sample.

3. Electron donating ability measurement

The electron donating ability was measured by modifying the method of Blois (7).

2 ml of each sample was added 1.0 ml of 2 × 10 ⁻⁴ M DPPH, vortex and left for 30 minutes, and then absorbance was measured at 517 nm.

The electron donating ability was expressed as 100-[(absorbance of sample addition / absorbance of no addition) x 100].

4. Determination of Superoxide dismutase (SOD) -like activity

SOD-like activity was measured by adding 3 ml of tris-HCl buffer (50 mM tris [hydroxymethyl] aminomethane + 10 mM EDTA) and 0.2 ml of 7.2 mM pyrogallol to 0.2 ml of each sample according to Marklund and Marklund's method (8). After standing at 25 ° C. for 10 minutes, the reaction was stopped with 1 ml of 1N HCl, and the absorbance was measured at 420 nm. The absorbance was expressed as 100-[(absorbance of sample entry / absorbance of no addition) × 100].

5. Statistical Processing

Statistical treatments were expressed as mean ± standard error for each sample, and significant differences in each group were analyzed according to Duncan's multiple test at α = 0.05 after variance analysis.

Section 2 Mixing Ratio of Manufacturing Product and Manufacturing Process

1. Mixing ratio of chaga pouch products

Importantly, the following Chaga mushroom mixture extract refers to an extract extracted from a mixture of Chaga mushroom, Sujijihwang, Cornus dong, Macmundong, Gojija, Astronomical dong, Sewao, Creation, Spirit, Pomun-dong, Upper leaf, Apchucho, Jade rice, Dermis and Astragalus .

And take the chaga mushroom extract about 25% by weight, D-sorbitol, citric acid, dextrin, vitamin C, C.M.C., sodium benzoate, purified water to make 100%.

Table 1. Mixing ratio of pouch products using chaga

material ratio (%) Chaga Mushroom Extract 25.00 Chaga Mushroom 49.60 Hungjiwang 11.12 Cornus 5.56 Macmundong 3.32 Wolfberry 3.32 Astronomical building 3.32 Shouao 3.32 Creation 2.76 Spirit 2.76 Pomun-dong 2.76 Upper lobe 2.76 Chuck 2.76 Jade Water 2.76 dermis 1.94 Astragalus 1.94 D-sorbitol 5.00 Citric acid 0.05 dextrin 1.00 Vitamin c 0.02 C.M.C. 0.10 Sodium benzoate 0.05 Purified water 68.78 system 100

Section 3 product quality evaluation

1. Quality Evaluation of Chaga Products

(1) Laboratory Animals and Diet

end. Experimental group

Animals used in this experiment were Sprague Dawley male rats with an average body weight of 180 ± 10g and were divided into 4 groups of 10 animals per group by the ovary method after adapting to general solid feed for 10 days.

That is, the experimental group was divided into the normal control group, the diabetic control group, the chaga mushroom extract supply group after the diabetes induction, and the chaga tea bag supply group after the diabetes induction.

I. Diabetes

Diabetes was induced by intraperitoneal injection of streptozotocin in fresh 0.01M citrate buffer at pH 4.5 and 55 mg / kg B.W., and normal group was injected with 0.01M citrate buffer intraperitoneally to give the same stress as the diabetic group.

Diabetes was confirmed 3 days after streptozotocin injection from the tail vein and the diabetes was considered to be induced when the fasting blood glucose level is 300mg / mL or more.

All. Breeding condition

After the induction of diabetes, the samples were fed and fed to the diet and water of the animals.

Breeding conditions were individually bred in stainless steel cage, temperature 22 ± 2 ℃, humidity 55 ± 5%, contrast cycle 12 hours (day light 06: 00-18: 00).

la. Sample supply method

Chaga mushroom extract was concentrated under reduced pressure using a rotary vaccum evaporator and freeze-dried, and orally administered once daily at 350 mg / kg B.W.

Chaga tea bags were extracted with 10 times the weight of water, filtered, concentrated under reduced pressure, lyophilized, and administered orally once a day at 150 mg / kg BW, taking into account the amount of tea intake of tea bags. .

(2) Experimental method

end. Blood Collection and Organ Extraction

Blood was collected from experimental animals, rats were anesthetized with ether, and opened. The blood was collected from the abdominal aorta using a 21 gage disposable syringe, and the blood was left at room temperature for 2 hours, and centrifuged at 600xg for 15 minutes to separate serum.

The long-term treatment of rats was measured by weighing the liver by physiological saline perfusion and descaling the portal vein and then draining it with filter paper. The weight of the heart, kidney and spleen was also washed by physiological saline and then drained.

I. Blood sugar measurement

After fasting for 12 hours before blood glucose measurement, blood was collected from the tail vein and measured by a hepatic glucose meter.

All. Activity measurement of hepatic function marker in serum

Serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities were measured using a kit (Eiken Co.) prepared according to Reitman and Frankel's method, and enzyme activity was measured by 0.001 NADH for 1 minute per 1 mL serum. It is expressed as Karmen unit having a decreasing activity of 1 unit.

la. Analysis of lipids

Total lipid content in serum was measured using a kit for measuring total lipid content (Advanced diagnostic Inc., USA). Neutral lipid content was an enzyme method according to Muller's method, and total cholesterol content and HDL-cholesterol content were measured using Richmond's method. The serum lipid content measurement kit (Eiken Co.) prepared by Asan Pharmaceutical Co., Ltd. was prepared.

Lipid content of liver tissue was 1.0g of liver tissue, and 10% tissue grinding solution was prepared with 0.15M NaCl solution using a homogenizer, and then chloroform: methanol (C: M = 2: 1 v / v) mixture was prepared according to the method of Folch et al. Lipids were extracted and measured in the same way as serum.

The results for the above experiments are listed below.

Section 1 Chaga  Functional evaluation

1. Antioxidant Activity of Chaga

(1) Measurement of electron donating ability of herbal medicine and chaga

Fig. Figure 1 shows the results of experiments on the electron donating ability of hot water extracts of various herbs and chaga.

The electron donating ability was highest in Schisandra chinensis (80.2%), followed by Chaga mushroom (77.2%).

The other herbs were dansam, taeksa, red ginseng, tangguimi, Doim, and ginseng.

The electron donating ability is known as a measure of inhibiting lipid oxidation by donating electrons to free radicals involved in lipid oxidation. Therefore, the electron donating ability is used to search for substances that can act as antioxidants.

As soon as DPPH solution was added to chaga extract, there were extracts that lost the color of DPPH. This indicates that the extract has strong electron donating ability and can be used as an antioxidant.

Fig. 1. Electron Donating Ability of Medicinal Herbs and Chaga

a: Taxi (Alismatis rhizoma), b: Ginseng (Radix ginseng),
c: Schizandra chinensis, d: chaga (Inanotus obliquus),
e: red ginseng (Panax ginseng CA meyer), f: Salviae miltiorrhizae,
g: Persicae semen, h: Angelicae gigantis radix

(2) Determination of SOD (superoxide dismutase) -like activity of herbal medicines and chaga

Fig. Figure 2 shows the results of comparative experiments of SOD-like activity with hot water extracts of various herbs and chaga.

SOD-like activity was highest in Schizandra chinensis (86.33%), followed by Chaga (81.3%).

Other Chinese herbs were found in the order of Taeksa, Red Ginseng, Ginseng, Dangguimi, Ginseng and Doin.

Living organisms have adapted to the new landscape until now, through the evolution of a series of oxidative defense systems to protect themselves from the toxicity of free radicals. . SOD is superoxide generated oxygen molecule is reduced anion radical (and ^{_{O 2 -; 2O 2 + 2e}} - → 2 and O ₂ ^-) a key enzyme involved in the first defense mechanism to remove ^{_{(2O 2 - + 2H + →}} H ₂ O ₂ + O ₂ ^-) and also acts to prevent the generation of the most toxic hydroxy radical.

Chaga mushroom shows high SOD-like activity as well as electron donating ability, indicating that it can be used as an excellent antioxidant.

Fig. 2. SOD-like Activity of Medicinal Herbs and Chaga

a: Talisman (Alismatis rhizoma), b: Ginseng radix,
c: Schizandra chinensis, d: chaga (Inanotus obliquus),
e: red ginseng (Panax ginseng CA meyer), f: Salviae miltiorrhizae,
g: Persicae semen, h: Angelicae gigantis radix

Section 2 Evaluation of the Product

1. Evaluation of Chaga Mushroom Products (Pouches, Tea Bags)

(1) weight change

Table 2 shows the results of weight change after breeding for 2 weeks with each sample fed to streptozotocin-induced diabetic rats.

The diabetic group showed a significant decrease compared to the normal control group, and the weight gain was increased when the chaga extract or chaga tea bag was supplied, but there was no significant difference.

Talbe 2.Effect of Inanotus obliquus extracts on the body weight of streptozotocin induced diabetic rats (g / 100g B.W.)

Group Initial body weight (g) Final body weight (g) A 229.02 ± 12.49 299.66 ± 14.18b B 229.08 ± 12.64 232.31 ± 28.90a C 230.62 ± 16.78 251.55 ± 41.22a D 231.92 ± 13.67 245.81 ± 30.27a

A: control group (control group, normal rat: control diet), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats induced with diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed rata tea with streptozotocin-induced diabetes (Inanotus obliquus tea bag.)

(2) long-term weight

Table 3 shows the results of long-term weight change after 2 weeks of feeding for each diabetic and non-causing rat.

The liver weight per 100g of body weight was significantly increased in the diabetic induction group compared to the normal control group and there was no significant difference according to chaga mushroom supply.

Kidney weight tended to be equal to liver weight.

There was no significant change in the weight of the spleen and heart.

Talbe 3.Effect of Inanotus obliquus extracts on Organ weight of streptozotocin induced diabetic rats (g / 100g B.W.)

Organ group Liver Kidney Spleen Heart A 2.90 ± 0.28 ^a 0.73 ± 0.08 ^a 0.42 ± 0.04 0.34 ± 0.01 B 3.59 ± 0.40 ^b 0.89 ± 0.09 ^b 0.37 ± 0.09 0.35 ± 0.02 C 3.35 ± 0.46 ^b 0.81 ± 0.12 ^ab 0.33 ± 0.06 0.33 ± 0.02 D 3.57 ± 0.30 ^b 0.82 ± 0.14 ^ab 0.38 ± 0.08 0.35 ± 0.04

A: control group (control group, normal rat: control diet), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats induced with diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

(3) Determination of Serum ALT and AST Activity

Alanine aminotransferase (ALT) is an enzyme that produces tissue energy. Unlike AST, it is abundant in the cytoplasm and distributed in the kidney, heart and skeletal muscle. It is an enzyme that is sensitive to acute hepatocyte damage. Aspatate aminotransferase (AST) is a liver and heart It is an enzyme that is distributed in skeletal muscle and leaks into serum when cells are damaged. Table 4 shows the result of measuring serum ALT and AST.

Serum ALT activity was significantly increased in the diabetic control group compared to the normal control group, and significantly decreased in the chaga pouch supply group and the tea bag supply group than the diabetic control group.

Serum AST activity was significantly increased in the diabetic control group compared to the normal control group, and significantly decreased in comparison with the diabetic control group.

Talbe 4. Effect of Inanotus obliquus extracts on serum alanine aminotransferase (ALT) and aspartate aminotransf-erase (ALT) AST) activities streptozotocin induced diabetic rats)

(Karmen unit / mL of serum)

Group ALT AST A 12.66 ± 1.89 ^a 39.89 ± 6.24 ^a B 20.63 ± 3.58 ^c 84.02 ± 12.47 ^c C 17.10 ± 4.89 ^bc 65.61 ± 5.96 ^b D 16.14 ± 3.52 ^ab 78.89 ± 6.64 ^c

A: control group (control group, normal rat: control diet), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats induced with diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

(4) change in blood sugar

Fig. Figure 3 shows the results of blood glucose measurement from blood collected from the tail vein of diabetic rats after intraperitoneal injection of Streptozotocin.

Diabetes is considered to be induced when the blood glucose level is higher than 300mg / ml due to blood collection. Normal control group showed little change in blood glucose during the experimental period. It remained at about the same level as.

The blood sugar level of chaga pouch product supply group decreased drastically from 1 week to 2 weeks. Chaga mushroom tea bag supply group showed no change after 1 week, but showed a mild increase at 2 weeks, but lower than the diabetic control group.

Figure 3.Effect of Inanotus obliquus extracts on blood glucose level of streptozotocin induced diabetic rats.

A: control group (control group, normal rat: control diet), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats induced with diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed rata tea with streptozotocin-induced diabetes (Inanotus obliquus tea bag.)

(5) lipid content in liver tissue

Fig. 4-6 is the result of measuring the lipid content in liver tissue.

The total lipid content was significantly increased in the diabetic control group compared to the normal control group and decreased to the control level by chaga pouch product and tea bag supply.

The triglyceride content and total cholesterol content in liver tissue tended to be the same as the total lipid content.

Figure 4.Effect of Inanotus obliquus extracts on hepatic total lipid contents of streptozotocin induced diabetic rats.

A: control group (control group), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats that induced diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

Figure 5.Effect of Inanotus obliquus extracts on hepatic triglyceride of streptozotocin induced diabetic rats in liver tissue of rats induced with diabetes with streptozotocin

A: control group (control group), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats that induced diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

Figure 6.Effect of Inanotus obliquus extracts on hepatic total cholesterol contents of streptozotocin induced diabetic rats

A: control group (control diet), B: streptozotocin-induced diabetes (Control diet + streptozotocin), C: streptozotocin-digested rats fed chaga product (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

(6) lipid content in serum

Fig. 7-10 is a result of measuring the lipid content in liver tissue.

The total cholesterol content in serum was significantly increased in the diabetic control group compared to the normal control group and significantly decreased in comparison with the diabetic control group.

Serum triglyceride content was significantly increased in the diabetic induction group compared to the normal control group.

Serum total lipid content and HDL-cholesterol content did not change significantly.

Figure 7.Effect of Inanotus obliquus extracts on serum total cholesterol of streptozotocin induced diabetic rats in serum of streptozotocin-induced diabetic rats

A: control group (control group, normal rat: control diet), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats induced with diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

Figure 8.Effect of Inanotus obliquus extracts on serum triglyceride of streptozotocin induced diabetic rats in serum of streptozotocin-induced diabetic rats

A: control group (control diet), B: streptozotocin-induced diabetes (Control diet + streptozotocin), C: streptozotocin-digested rats fed chaga product (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

Figure 9.Effect of Inanotus obliquus extracts on serum total lipid of streptozotocin induced diabetic rats in serum of streptozotocin-induced diabetic rats

A: control group (control group), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats induced diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

Figure 10.Effect of Inanotus obliquus extracts on serum HDL cholesterol contents of streptozotocin induced diabetic rats in streptozotocin-induced diabetic rats

A: control group (control group, normal rat: control diet), B: group induced diabetes with streptozotocin (Control diet + streptozotocin), C: group fed chaga mushroom products to rats induced with diabetes with streptozotocin (Inanotus obliquus extract product), D: group fed chaga tea to streptozotocin-induced diabetic rats (Inanotus obliquus tea bag)

Finally, a brief summary of the experiment and the results are as follows.

Section 1 Chaga  Functional evaluation

As a result of comparing the electron donating ability with the hot water extract of various herbs and chaga, 77.2% of the chaga was found.

As for SOD-like activity, chaga was 81.3%.

Section 2 Evaluation of the Product

1. Evaluation of Chaga Mushroom Products (Pouches, Tea Bags)

(1) weight change

Each sample was fed to streptozotocin-induced diabetic rats and measured for weight change after 2 weeks of breeding.

The diabetic group showed a significant decrease compared to the normal control group, and the weight gain was increased when the chaga extract or chaga tea bag was supplied, but there was no significant difference.

(2) long-term weight

This is a result of measuring the change in organ weight after breeding for 2 weeks by feeding each sample to diabetic rats and non-induced rats.

The liver weight per 100g of body weight was significantly increased in the diabetic induction group compared to the normal control group and there was no significant difference according to chaga mushroom supply.

Kidney weight tended to be equal to liver weight. There was no significant change in the weight of the spleen and heart.

(3) Determination of Serum ALT and AST Activity

Serum ALT and AST were significantly increased in the diabetic control group compared to the normal control group and significantly decreased in the chaga pouch feeding group and the tea bag feeding group than the diabetic control group.

Serum AST activity was significantly increased in the diabetic control group compared to the normal control group, and significantly decreased in comparison with the diabetic control group.

(4) change in blood sugar

Diabetes is considered to be induced when the blood glucose level is higher than 300mg / ml due to blood collection. Normal control group showed little change in blood glucose during the experimental period. It remained at about the same level as.

The blood sugar level of chaga pouch product supply group decreased drastically from 1 week to 2 weeks. Chaga mushroom tea bag supply group showed no change after 1 week, but showed a mild increase at 2 weeks, but lower than the diabetic control group.

(5) lipid content in liver tissue

The total lipid content was significantly increased in the diabetic control group compared to the normal control group and decreased to the control level by chaga pouch product and tea bag supply.

The triglyceride content and total cholesterol content in liver tissue tended to be the same as the total lipid content.

(6) lipid content in serum

Fig. 7-10 is a result of measuring the lipid content in liver tissue.

The total cholesterol content in serum was significantly increased in the diabetic control group compared to the normal control group and significantly decreased in comparison with the diabetic control group.

Serum triglyceride content was significantly increased in the diabetic induction group compared to the normal control group.

Serum total lipid content and HDL-cholesterol content did not change significantly.

It has no effect.

As described above, the present invention is a pouch product prepared by making an extract containing chaga and various herbal medicines in a very simple manner, and adding a delicious texture and nutrients to the extract.

In addition, the present invention can prevent diabetes by the action of the medicinal herb and the medicinal herbs and various nutrients added to chaga, it is a useful invention that can prevent and treat diabetes and various diseases.

Claims (2)

In the manufacturing method of the product for preventing diabetes, Stage 1: Chaga mushroom with 45-55% of the total weight ratio, 8-15% of Sukjihwang, Cornus 3-7%, Macmun-dong 2-5%, Gugija 2-5%, Cheonmun-dong 2-5%, Sewao 2-5 %, Creation 1-4%, Spirit 1-4%, Pomun-dong 1-4%, Upper Leaf 1-4%, Apchuchocho 1-4%, Mimi Water 1-4%, Dermis 0.5-3%, Astragalus 0.5- Preparing a chaga mushroom mixture (100%) in which 3% is mixed in a weight ratio; Second step: drying the chaga mushroom mixture to remove water in a clean state; Step 3: pouring water three times the weight of the chaga mixture and boiling at 90-100 ° C. for 3-6 hours to make chaga extract; Step 4: filtering the extracts from chaga extract, extracting only the liquid; 5th step: D-sorbitol 3-7%, citric acid 0.01-0.1%, deckscreen 0.1-5%, vitamin C 0.001-0.1%, CMC 0.01-0.7%, benzoic acid Mixing 0.01-0.1% sodium and 55-75% purified water by weight; Step 6: instant sterilizing the mixed solution; The seventh step: A method for manufacturing pouches for preventing diabetes using chaga mushroom, characterized in that the pouch product packaging step of packaging the sterilized mixed solution. In the food for preventing diabetes, Diabetes prevention pouch product using chaga mushroom, characterized in that produced through the manufacturing method of claim 1.