KR100780120B1 - Functional foodstuffs comprising conjugated linoleic acid - Google Patents

Abstract

The present invention relates to a functional food for the hangover and the prevention of alcoholic diseases containing conjugated linoleic acid, fatty acid ethyl ester which is a toxic product including conjugated linoleic acid as an active ingredient and a carrier acceptable as a food. (fatty acid ethyl ester) inhibits the formation and brain cell death.

CLA, which is an active ingredient of functional foods for hangover and alcoholic disease prevention, according to the present invention is induced by excessive drinking of cytochrome P450 2E1 (cytochrome P450 2E1) production and generation of free radicals (free radicals) It inhibits the formation of FAEE, a non-oxidative metabolite produced by chemical metabolism, and reduces the activity of caspase 3, which causes cell degeneration or apoptosis, in the brain. Has Not only can it prevent cell damage caused by FAEE, a toxic product produced by excessive alcohol consumption, but it also reduces the damage to various organs such as the liver, brain and pancreas due to its various effects, especially in people who are hypersensitive to alcohol. Can prevent alcoholic diseases. Therefore, CLA is an excellent substance capable of removing various toxic substances generated during chronic alcohol intake, and the present invention using the same is an excellent invention that can prevent various diseases occurring after excessive drinking.

Conjugated linolenic acid, functional food for hangover, alcohol metabolism, fatty acid ethyl ester.

Description

Functional foodstuffs containing conjugated linoleic acid to prevent hangover and prevent alcoholic diseases

1 is a graph comparing the effect of the total content of FAEE and the effect of the addition of CLA formed in the liver of the chronically ingested rat liver compared to the control group according to an embodiment of the present invention,

Figure 2 is a graph showing the effect of the total content of FAEE and the addition of CLA formed in the pancreas of chronically ingested rats compared to the control group according to another embodiment of the present invention,

3 is a graph showing the effects of antioxidant enzyme activity and CLA addition in the liver of rats chronically ingested alcohol compared to the control group according to another embodiment of the present invention,

4 is a graph showing the effects of antioxidant enzyme activity and CLA addition in the brain of rats chronically ingested alcohol compared to the control group according to another embodiment of the present invention,

5 is a graph showing the effect of caspase 3 enzyme activity and the addition of CLA in the brains of chronically alcoholic rats compared to the control group according to another embodiment of the present invention.

The present invention relates to functional foods for hangover relief and alcoholic disease prevention containing conjugated linoleic acid (hereinafter abbreviated as CLA), and more particularly, to conjugated linoleic acid as an active ingredient, The present invention relates to a functional food which is effective in preventing hangovers and preventing alcoholic diseases by inhibiting the formation of fatty acid ethyl esters (hereinafter referred to as FAEE) and brain cell death, including toxic products.

In general, acetaldehyde, which is produced in the oxidative metabolite of alcohol, is well known as a major factor damaging the liver. Currently, hangover antagonists are known to protect the liver or improve liver function to improve blood alcohol levels. It is sold by giving a fragmentary functionality that lowers the cost. However, diseases caused by excessive alcohol consumption should be prevented from developing alcoholic diseases not only in the liver but also in other organs of the human body, such as the pancreas, heart and brain. Therefore, FAEE, a toxic product produced by non-oxidative metabolism rather than acetaldehyde, which is high in the liver, is high in the liver, but in other organs, such as the pancreas, heart, and brain, it produces a relatively higher amount of FAEE than acetaldehyde. do.

In addition, when alcohol dehydrogenase (ADH), an enzyme that decomposes alcohol, has been reported to have high formation of FAEE, the toxic substance, and also aldehyde dehydrogenase (ALDH) that decomposes acetaldehyde. ) Deficiency is common in Asians, and deficiency of this enzyme causes a number of hypersensitivity reactions such as reddening of the face and increased heart rate. FAEE, which is the toxic substance, has a problem that the half-life is longer than alcohol, which increases the damage to the end organs. Moreover, ingesting alcohol increases the formation of reactive oxygen speci- rations (ROS) and lipid peroxides in organs such as the brain, heart and pancreas, leading to increased oxidative stress, and increased lipid peroxide formation to oxidative stress. (oxidative stress) increases, and there is a report that the FAEE, which is the toxic substance, increases with increasing lipid peroxide. In particular, FAEE, which is a toxic substance produced in this process, is known to increase more synergistically when ingesting fat and alcohol, and is very related to Korean eating habits.

Therefore, in order to prevent damage to organs due to alcohol intake, the action of inhibiting or reducing the production of free radicals and FAEE in the liver or brain should be excellent, and in particular, the formation or reduction of FAEE, a toxic product, as described above The development of foods using materials having an effect is required, and until now, researches to develop production inhibitors of FAEE have been continuously conducted due to drug administration rather than food.

For the purpose of inhibiting the formation of the free radicals, for example, Korean Patent Application No. 2001-0009589 refers to a group consisting of flavonoids, ascorbic acid, tocopherol and combinations thereof under the name "composition for brain cell protection." Selected from the group consisting of an antioxidant selected from the group consisting of phosphatidylcholine, phosphatidylserine, docosahexaenoic acid and combinations thereof, and a brain cell membrane constituent lipid selected from the group consisting of GABA and ginkgo biloba extract, vitamin B group and combinations thereof Containing a composition for protecting brain cells, which are intended to protect brain cells dying by stimulation from the outside or the inside of the brain. Free radicals produced by reducing the production of free radicals The removal by providing a brain cell membrane components for the repair of damaged brain cells and technology sikindago slows brain function decline due to aging phenomena improvement of symptoms. However, no substance or method for inhibiting the synthesis of FAEE, which is the toxic product, has been suggested.

CLA, on the other hand, is the first fatty acid isolated from beef, which has functions such as anticancer, antioxidant, and anticholesterolemic properties. These CLAs are chemically synthesized or produced by microorganisms. Among the isomers of these CLAs, cis-9, trans-11 conjugated linoleic acid (abbreviated c9t11-CLA) and trans- 10, cis-12 conjugated linoleic acid (trans-10, abbreviated t10c12-CLA) is the most physiologically active, and it is generally reported that the c9t11 CLA isomer is the main form in the diet. These production methods and the use thereof is being developed. For example, Korean Patent Application No. 1999-0051451, "Method for preparing functional food containing CLA", refers to "c9, t11 CLA in a conjugated linolenic acid isomer, which has potent effects such as anticancer, immune enhancement, and body fat reduction. To produce a functional food that increases the concentration to 60ppm or more in the food, the method that can be applied to milk, lactobacillus fermentation and vegetable fermentation products.

Such CLA is known to have some effects on antioxidant activity, anticancer activity, anti-arteriosclerosis, immunity increase, body fat reduction, lipid lowering effect, and eicosanoids production reduction. However, the function of the above-mentioned CLA on the side effects of chronic alcohol consumption, in particular, the effect on FAEE synthesis and the effect on the brain is not known.

Accordingly, the present inventors are currently not researching at home and abroad, and in particular, the generation of FAEE, which may be excessively produced due to Korean's eating habits (samgyeopsal and soju), is produced by ingesting food, not drugs. The present invention has been completed by earnest research to suggest a method for reducing the problem.

An object of the present invention is to reduce the production of FAEE, a non-oxidative metabolite even by excessive alcohol intake, and to minimize the damage to tissues due to the strong antioxidant capacity can maintain the function of organs such as liver, brain and pancreas, normal, It is to provide a functional food that can prevent hangover and prevent alcoholic diseases as a non-drug food.

The object of the present invention is to constantly administer CLA at the time of ingestion of alcohol by the strong antioxidant activity effect of CLA to facilitate the liver function that can be damaged by alcohol intake by alcohol dehydrogenase and aldehydes involved in oxidative alcohol metabolism It can be achieved by enhancing the activity of dehydrogenase.

The present invention has been completed by discovering that CLA alone or a mixture thereof has an effect of inhibiting or reducing free radical production and reducing lipid peroxide production and inhibiting or reducing FAEE production.

Functional food for hangover and alcohol-containing diseases containing the conjugated linoleic acid of the present invention for achieving the above object;

Conjugated linoleic acid (conjugated linoleic acid) as a main ingredient, including a carrier acceptable to food, characterized in that it inhibits the formation and apoptosis of the toxic product FAEE.

According to another configuration of the invention, the CLA is characterized in that it has the action of inhibiting or eliminating free radical generation.

According to another configuration of the present invention, the CLA is characterized by having the action of inhibiting the production of FAEE to prevent prolonged damage of various organs.

Functional drink for the hangover and alcoholic diseases containing the conjugated linoleic acid of the present invention for achieving the above another object;

It is a functional beverage which contains 0.1% by weight or more of CLA in a conventional beverage composition to activate alcohol metabolism and inhibit the production of FAEE to prevent damage to various organs as well as liver function.

Functional food for hangover relief and alcoholic disease prevention in accordance with the present invention is used in a proportion to other food ingredients or extracts thereof that are acceptable food. In this case, the amount of CLA according to the present invention in the food may generally be added at a ratio of 0.1% by weight or more, preferably 1 to 2% by weight of the total food weight.

The form of the functional food for the hangover relief and the prevention of alcoholic diseases containing the CLA of the present invention is not particularly limited, but in consideration of easy intake, it is preferable to be prepared in capsule form, liquid form, tablet form, granule form and the like. .

In addition, as described above, the CLA of the present invention may be provided as a functional beverage for inhibiting or reducing alcohol metabolism and FAEE production. When the functional beverage is prepared as such, the CLA is added as it is or together with other beverage ingredients. It can be used and can be suitably used according to a conventional method. Moreover, the mixed amount of the active ingredient can be suitably determined depending on the intended use. In general, in the preparation of the functional beverage, the CLA of the present invention may be added in an amount of at least 0.1% by weight based on the total weight.

The functional beverage composition of the present invention may contain various flavors or natural carbohydrates, etc. as additional components, as in the usual beverage. The above-mentioned natural carbohydrates are glucose, monosaccharides such as fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, sugar alcohols such as xylitol, sorbitol and erythritol. As the sweetening agent, natural sweetening agents such as tautin and stevia extract, synthetic sweetening agents such as saccharin and aspartame, and the like can be used.

In addition to the above, the functional beverage of the present invention includes various nutrients, vitamins, electrolytes, flavors, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols. And carbonation agents used in carbonated beverages. In addition, the composition of the present invention may contain a flesh for preparing natural fruit juice, fruit juice beverage and vegetable beverage.

The above components can be used independently or in combination. The proportion of such additives is not critical, but is generally selected from 0.01 to 0.1 parts by weight per 100 parts by weight of the beverage composition of the present invention.

The present invention constituted as described above, CLA 1) inhibits or reduces the production of potent FAEE when the alcohol is ingested in the liver, and at the same time exhibits strong antioxidant activity, and 2) cytochrome P450 2E1 (cytochrome) induced by alcohol intake in the brain. P450 2E1 (hereinafter abbreviated as 'CYP2E1') not only reduces free radical production but also significantly reduces caspase 3 enzyme activity to prevent brain cell death by alcohol, 3) CLA in pancreas Has the effect of strongly inhibiting or reducing the total production of FAEE by alcohol intake. Therefore, functional foods and beverages containing CLA according to the present invention can be used as an active ingredient in functional foods to relieve hangovers and prevent alcoholic diseases by exhibiting a strong effect of preventing damage to various organs when ingested during alcohol intake.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.

Example

Preparation of CLA Diet.

CLA feed containing commercially available c9t11-CLA and t10c12-CLA was added to a Lieber-DeCarli formula at a rate of 1.77 g / kg (1.6% Kcal) to prepare a CLA feed.

Experimental Example

80 Sprague Dawley male rats weighing 110-120 g were divided into four groups: control, alcohol intake (EtOH), CLA intake (CLA), and alcohol + CLA intake (EtOH + CLA). Divided. All groups of animals were fed a Liber-DeCarli formula for 4 weeks.

At this time, the feed of the alcohol intake group (EtOH) and the alcohol + CLA intake group (EtOH + CLA) is replaced by 50g alcohol per kg of sugar, CLA intake group (CLA) and alcohol + CLA intake group (EtOH + CLA) The diet was supplied by adding CLA at a rate of 1.77 g / kg (1.6% Kcal) as in Example 1.

The experimental animals bred as described above were sacrificed after 4 weeks, and the liver, brain and pancreas were respectively extracted and examined.

1) inhibition or reduction of FAEE production in liver and pancreas

In Figures 1 and 2 for FAEE, a non-oxidative metabolite that significantly increased when ingesting alcohol, the content of FAEE formed in the liver and pancreas of the experimental animals was increased and the result was decreased by the addition of CLA.

As shown in FIGS. 1 and 2, the FAEE increased with alcohol consumption, and the total FAEE production was significantly decreased in the alcohol and CLA groups. Therefore, it can be seen that CLA is a substance that can prevent the damage of liver and pancreas by inhibiting the formation of FAEE, an toxic substance increased by alcohol consumption.

2) Effect on the activity of antioxidant enzymes.

Cytochrome P450 2E1 (CYP2E1), which is induced by alcohol consumption, is a source of free radicals produced when alcohol is consumed. Also CuZn- superoxide discharge myute rise (superoxide dismutase, CuZn-SOD) , glutathione peroxidase (glutathione peroxidase, GSH-Px) and glutathione S with an enzyme associated with them-and-raised and the transfer (glutathione S -transferase, GST) And their activity in the liver and brain of the sacrificed animals are shown in FIGS. 3 and 4, respectively.

3 is a graph showing the activity of each antioxidant enzyme in the liver of chronically alcoholic rats due to the administration of CLA according to the present invention, Figure 4 is the activity of each antioxidant enzyme in the brain A graph representing.

As can be seen in FIG. 3, the liver has a superior antioxidant capacity in the group ingested with alcohol than the group ingested with only CLA, which is different from the antioxidant results shown in conventionally recognized cancer processes, obesity, and the like. It can be seen that it is different.

In addition, it can be seen from FIG. 4 that CLA reduces the activity of CYP2E1 in the brain, and its activity is reduced, thereby reducing free radical production. Thus, brains that can be damaged from free radicals can protect the brain from alcohol by reducing the production of free radicals due to CLA intake.

3) Effect on apoptosis

In order to measure apoptosis, the activity of the procasase and caspase 3 enzymes in the brains of the experimental animals was analyzed and shown in FIG. 5.

As is generally known, brain cells are killed by increased caspase 3 enzyme activity in the internal pathway. Such brain cell death occurs naturally with age but is accelerated by alcohol, and once killed, brain cells are almost impossible to regenerate.

In general, there was a report that the caspase 3 enzyme significantly increased when ingesting alcohol, which can be confirmed in FIG. 5. However, when CLA was added to alcohol intake, the activity of caspase 3 enzyme was reduced to a level similar to that of the control group.

These results suggest that, unlike the previous studies, the caspase 3 enzyme activity was increased to induce apoptosis, whereas in the brain, the caspase 3 enzyme activity was decreased to prevent brain cell death. Decreases cell death. Therefore, ingesting CLA with alcohol is effective in preventing brain damage from alcohol.

The present invention constituted as described above is a functional food for preventing hangover and alcoholic disease, including CLA as an active ingredient, an acceptable carrier as food, and CLA inhibits the production of FAEE, a toxic substance produced by non-oxidative metabolism. Or at the same time, not only has a strong antioxidant capacity upon alcohol intake, but also reduces the production of MDA. In addition, the brain inhibits the activity of cytochrome P450 2E1 induced by alcohol intake to reduce the production of free radicals, and significantly reduces the activity of caspase 3 by alcohol intake. It is an excellent invention having the action of preventing brain cell death or brain damage caused by alcohol.

Claims (3)

Functional food for relieving hangover, characterized by inhibiting the formation of toxic product FAEE and brain cell death, including conjugated linoleic acid as an active ingredient and a carrier acceptable therein. According to claim 1, wherein the conjugated linoleic acid (conjugated linoleic acid) functional food for hangover relief, characterized in that to eliminate the free radicals. According to claim 1, wherein the functional food for the hangover of the conjugated linoleic acid (conjugated linoleic acid) is a functional food for hangover, characterized in that one selected from capsule, liquid, tablets, granules.

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