KR101016961B1

KR101016961B1 - Tea composition with improved alpha-glucosidase inhibition activity containing extracts of dangjo chili pepper, liriope platyphyllla, polygonatum odoratum and schisandra chinensis as effective components

Info

Publication number: KR101016961B1
Application number: KR1020100098198A
Authority: KR
Inventors: 김형순
Original assignee: 참살이 모악골 영농조합법인
Priority date: 2010-10-08
Filing date: 2010-10-08
Publication date: 2011-02-28

Abstract

PURPOSE: A tea composition containing a dang-jo red pepper extract is provided to secure the improved palatability and the alpha-glucosidase inhibitory activity of the composition. CONSTITUTION: A tea composition is produced by the following steps: mixing 50~150parts of dang-jo red pepper by weight, 5~15parts of liriopis tuber by weight, 5~15parts of polygonatum odoratum by weight, 5~15parts of Jerusalem artichoke by weight, 5~15parts of grewia biloba var. parviflora by weight, and 4~8parts of schizandrae fructus by weight; washing the mixture; and adding water to the mixture, and boiling.

Description

Tea composition with improved alpha-glucosidase inhibition activity containing extracts of Dangjo chili pepper, Liriope platyphyllla, Polygonatum odoratum and Schisandra chinensis as effective components}

The present invention provides a tea composition having an enhanced alpha-glucosidase inhibitory activity and palatability, which contains extracts of red pepper, red pepper, dongle and Schizandra chinensis as active ingredients, a method for preparing the tea composition and the tea composition. It relates to foods for increasing the inhibitory activity of alpha-glucosidase.

Red pepper is the most important crop among Korean vegetable crops. However, a large amount of red pepper is recently imported from China, and the rapid increase in the import volume is a serious problem for the domestic red pepper industry.

Among these, functional peppers containing a large amount of AGI (alpha-glucosidase inhibitor), which is known to prevent diabetes, have been developed. The name of red pepper is called red pepper, which is good for diabetes, and the red pepper pepper contains 'AGI' ingredient, which is a functional substance that lowers the digestion absorption rate of carbohydrates in the upper part of the plant including duodenum, on average 3 ~ 5 times more It is characteristic that there is. This red pepper is 20 ~ 50% larger than other peppers and its color is orange in papy or light yellow, and when it is cooked, it is cooked in red like normal pepper. The taste of this red pepper is the same as the taste of red pepper, and it is not spicy or slightly spicy. In addition, sugar peppers contain the same nutrients as regular peppers, so that the general public can prevent various adult diseases if they are ingested for a long period of time to prevent adult diseases, and may be eaten on a membrane or as raw food or salad like paprika.

Alpha-glucosidase is the most important carbohydrate degrading enzyme that promotes the breakdown of glucose linkages at the end of the carbohydrate digestion process. Alpha-glucosidase inhibitors (AGI) has the effect of lowering the digestive absorption rate of carbohydrates in the duodenum and the like can be used for the prevention and treatment of adult diseases such as diabetes, obesity, fructose.

Diabetes is a chronic disease characterized by hyperglycemia. It is an important disease that comes with obesity with age. The development of low cost drugs and dietary supplements for the treatment of diabetes is increasing in importance with the increase in diabetes.

Under these circumstances, there is no prior art for effectively ingesting sugar-dried red pepper, a new functional variety containing alpha-glucosidase inhibitor, in order to secure international competitiveness of domestic pepper industry and stabilize domestic pepper industry. It is true.

Korean Patent Registration No. 0795976 discloses a pharmaceutical composition for the prevention or treatment of diabetes mellitus containing an herbal extract as an active ingredient, but an alpha-glucosid containing the extract of Dried red pepper pepper, Macmundong, roundle and Schisandra chinensis as an active ingredient of the present invention. It is different from the tea composition with enhanced inhibitory activity.

The present invention is derived from the above requirements, in the present invention, sugar and red pepper, ganmundong, roundle prepared by determining the amount of selection and addition, taste and flavor and preference of the ingredients in order to effectively ingest while maintaining the excellent efficacy of the sweet pepper And by developing a tea composition containing the extract of Schisandra chinensis as an active ingredient, not only alpha-glucosidase inhibitory activity and palatability is enhanced, but also provides a tea composition that can be easily ingested, thereby completing the present invention. It was.

In order to solve the above problems, the present invention provides a tea composition with enhanced alpha-glucosidase inhibitory activity and palatability, containing the extracts of sugar pepper, pulse, dongle and Schisandra chinensis as active ingredients.

In addition, the present invention is a method for producing a tea composition with enhanced alpha-glucosidase inhibitory activity and palatability, characterized in that the sugar red pepper, ganmundong, roundle and Schizandra wash, and boiled by adding water To provide.

The present invention also provides a food for increasing the alpha-glucosidase inhibitory activity containing the tea composition.

According to the present invention, the tea composition containing the extracts of the sugar-dried red pepper, Macmundong, roundle, pork potato, jang chestnut and schisandra chinensis of the present invention as an active ingredient to an extent that did not predict the alpha-glucosidase inhibitory activity It has a synergistic effect so that it can not only efficiently consume red pepper pepper, but also provides new health food-oriented functional foods, and new functional foods such as foods and teas that have alpha-glucosidase inhibitory activity. It can be usefully used and can improve the palatability to provide useful health foods with high palatability to consumers, thereby improving the productivity of farmers and increasing the added value.

FIG. 1 shows incubation of pre-treated samples for 5 minutes in order to analyze alpha-glucosidase inhibitory activity, followed by incubation of each sample for% alpha-glucosidase inhibition. And change with concentration.
Sample No. 1: Wash 1 kg of sauerkraut, add 1.5 L of distilled water and leave at room temperature for 30 minutes
Sample No. 2: Wash 1 kg of sugar pepper, add 1.5 L of distilled water, boil for 30 minutes, and take a sample.
Sample No. 3: Wash 1 kg of Dried Red Pepper, 50 g of Macmundong, 50 g of Rounde and 30 g of Schisandra chinensis, add 1.5 L of distilled water, boil for 30 minutes, and take a sample.
Sample No. 4: 1 kg of Dried Red Pepper, 100 g of Megmun-dong, 100 g of Dungle, 100 g of Pork Potato, 100 g of Chestnut Chestnut and 60 g of Schizandra chinensis, add 1.5 L of distilled water and boil for 120 minutes
Figure 2 shows the incubation of the sample pre-treated for 10 minutes to analyze the alpha-glucosidase inhibitory activity, followed by incubation for 10 minutes, each sample for alpha-glucosidase inhibition rate (%) And change with concentration.
Samples 1-4 are as described in FIG. 1 above.
Figure 3 shows the incubation of the pretreated sample for 15 minutes in order to analyze the alpha-glucosidase inhibitory activity, followed by incubation for 15 minutes for each rate of alpha-glucosidase inhibition (%) And change with concentration.
Samples 1-4 are as described in FIG. 1 above.
Figure 4 shows the incubation of the pre-treated samples for analysis of alpha-glucosidase inhibitory activity for 20 minutes, followed by incubation of each sample for the percent inhibition of alpha-glucosidase (alpha-glucosidase). And change with concentration.
Samples 1-4 are as described in FIG. 1 above.
FIG. 5 shows each sample for% inhibition of alpha-glucosidase after incubating the pretreated sample for 30 minutes to analyze alpha-glucosidase inhibitory activity. And change with concentration.
Samples 1-4 are as described in FIG. 1 above.

In order to achieve the object of the present invention, the present invention provides a tea composition with enhanced alpha-glucosidase inhibitory activity and palatability, containing the extract of sugar pepper, pulse, dongle and Schisandra chinensis as an active ingredient. .

The tea composition of the present invention may preferably contain the extract of sugar pepper, makmundong, roundle, pork potato, jang chestnut and Schizandra chinensis as an active ingredient, more preferably 50 to 150 parts by weight of sugar pepper red pepper, 5 to 15 grammundong It can contain parts by weight, 5-15 parts by weight of rounde, 5-15 parts by weight of pig potatoes, 5-15 parts by weight of chestnut chestnut and 4-8 parts by weight of Schizandra chinensis, most preferably 100 parts by weight of red pepper pepper, Macmundong 10 parts by weight, 10 parts by weight of round, 10 parts by weight of pork potatoes, 10 parts by weight of chestnut tree and 6 parts by weight of Schizandra chinensis, but may not be limited thereto.

Tea composition containing the extract of Dangjo pepper, makmundong, roundle and Schisandra chinensis as an active ingredient or the composition of tea of the present invention It can be seen that the alpha-glucosidase inhibitory activity is significantly higher than the composition containing the sugar extract pepper alone.

Extraction method of the extract of the tea composition may be preferably hot water extraction, the hot water extraction can be extracted by boiling water for 100 to 140 minutes by adding 1 to 2 L of water to the active ingredient, preferably 1.5 L of water It can be extracted by boiling for 120 minutes, but is not limited thereto.

The present invention also provides a method for producing a tea composition with enhanced alpha-glucosidase inhibitory activity and palatability, which is prepared by washing sugar-pepper, pulmonary dong, roundle and schisandra and boiling by adding water. To provide.

Preferably, the method for preparing the tea composition of the present invention may be prepared by washing sugar-pepper pepper, mackmun-dong, roundle, pork potato, jang chestnut, and schisandra and boiling by adding water, more preferably, sugar-pepper pepper 50-150 5 parts by weight, 5-15 parts by weight of munmundong, 5-15 parts by weight of round, 5-15 parts by weight of pork potato, 5-15 parts by weight of chestnut chestnut and 4-8 parts by weight of Schizandra chinensis, and 1 to 2 L of water It can be prepared by boiling for 100 to 140 minutes, and most preferably 100 parts by weight of sugar pepper, 10 parts by weight of munmun-dong, 10 parts by weight of round, 10 parts by weight of pork potato, 10 parts by weight of chestnut chestnut and 6 parts by weight of Schizandra chinensis, and It can be prepared by boiling for 120 minutes by adding 1.5 L.

The present invention also provides a food for enhancing the alpha-glucosidase inhibitory activity containing the tea composition. The food is not particularly limited as long as it can be ingested to enhance alpha-glucosidase inhibitory activity.

When the tea composition of the present invention is used as a food additive, the tea composition may be added as it is or used with other food or food ingredients, and may be appropriately used according to a conventional method. The blending amount of the active ingredient can be suitably determined according to the purpose of its use (prevention, health or therapeutic treatment). Generally, in the preparation of food or beverages, the composition of the present invention is added in an amount of up to 15 parts by weight, preferably up to 10 parts by weight based on the raw materials. However, in the case of long-term intake for health and hygiene or health control, the amount may be below the above range, and the active ingredient may be used in an amount above the above range because there is no problem in terms of safety. .

There is no particular limitation on the kind of food. Examples of the food to which the substance may be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, dairy products including other noodles, gum, ice cream, various soups, beverages, tea, drink, Alcoholic beverages and vitamin complexes, and the like and include all of the health foods in the conventional sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the tea composition 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 colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols. And carbonation agents used in carbonated beverages. In addition, the tea composition of the present invention may contain a flesh for preparing natural fruit juice, fruit juice beverage and vegetable beverage. These components can be used independently or in combination. The proportion of such additives is not critical but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the embodiment of the present invention will be described in detail. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

One. Sweet pepper Method for preparing four sample extracts including

(1) sample 1

After washing 1 kg of sugar pepper and adding 1.5 L of distilled water, the mixture was left at room temperature for 30 minutes and then sampled.

(2) sample 2

After washing 1 kg of sugar crude pepper and adding 1.5 L of distilled water, boiled for 30 minutes, and then sample was taken.

(3) sample 3

1 kg of red pepper pepper, 50 g of munmundong, 50 g of rounde and 30 g of Schizandra chinensis were washed and boiled for 30 minutes after adding 1.5 L of distilled water.

(4) sample 4

Sugar 1kg, Megumdong 100g, 100g round, 100g pig 100g, 100g of chestnut chestnut and 60g of Schisandra chinensis were washed, 1.5L of distilled water was added and boiled for 120 minutes, and then sample was taken.

2. Alpha Glucosidase Activity analysis ( alpha - glucosidase activity assay )

(1) analysis principle

The principle of activity of alpha-glucosidase is that p-Nitrophenyl-Alpha-D-glucoside is induced by alpha-glucosidase. The final product is yellow in color as it shows the conversion to D-glucose and p-nitrophenol. Yellow can be obtained by measuring the final absorbance at 405 nm using a spectrophotometer (VERSA max, Molecular devices).

(2) alpha-glucosidase inhibition assay method

(a) A 96-well plate was prepared and 50 ul of each of the prepared samples 1 to 4 were added in multiples of 3 (50 ul of tertiary distilled water for the control).

(b) The concentration of alpha-glucosidase was 1.0 U / mL in 0.1 M phosphate buffer (pH 6.9), and 100 ul was added to each of the four samples.

(c) The treated 96 well plates were incubated at 25 ° C. for 10 minutes.

(d) After incubation, 50 ul of a substrate, 5 mM p-nitrophenyl-a-D-glucopyranoside solution, was added to the sample and subjected to alpha-glucosidase activity.

(e) After incubation for 5, 10, 15, 20 and 30 minutes, respectively, absorbance was measured using a 405 nm microarray reader and inhibition of alpha-glucosidase of 4 samples. Activity was quantified using the following equation.

* Inhibitory activity (%)

= ([OD.sub.control]-[OD.sub.test]) / [OD.sub.control] x 100

[OD.sub.control]: Control absorbance value

[OD.sub.test]: sample absorbance value

Example One: Tango pepper Alpha- of extract containing Glucosidase ( alpha - glucosidase ) Inhibition rate (%)

1.Incubate for 5 minutes and then alpha- Glucosidase ( alpha - glucosidase ) Inhibition rate

After incubation for 5 minutes, the absorbance was measured. As a result, the inhibition rate of alpha-glucosidase was increased in all samples 1-4. In particular, the inhibition rate of the 4th sample (Sugar pepper + Schisandra chinensis + Macmundong + Dongle + pork potato + jang chestnut) extract showed the best effect at the same concentration compared to the 1 to 3 samples.

Alpha-glucosidase inhibition rate after 5 min incubation Extract 1 ul 2.5 ul extract Extract 5 ul Extract 10 ul Extract 25 ul Extract 50 ul 1 sample 1.7% 2.9% 6.2% 10.9% 17.1% 30.3% 2 samples 0.9% 3% 7.0% 11.2% 21.6% 35.4% Sample 3 2.7% 5.9% 12.8% 20.5% 36.5% 55% 4 samples 7.8% 16.7% 29.3% 46.2% 63.4% 67.5%

2. After 10 min incubation, Glucosidase ( alpha - glucosidase ) Inhibition rate

The concentration of alpha-glucosidase was increased in all samples 1-4. In particular, the inhibition rate of the 4th sample (Sugar pepper + Schisandra chinensis + Macmundong + Dongle + pork potato + jang chestnut) extract showed the best effect at the same concentration compared to the 1 to 3 samples.

Inhibition rate of alpha-glucosidase after 10 min incubation Extract 1 ul 2.5 ul extract Extract 5 ul Extract 10 ul Extract 25 ul Extract 50 ul 1 sample 0.5% One% 3.6% 6.3% 12.5% 23.6% 2 samples 0.3% 1.1% 3.9% 6.5% 15.9% 28.8% Sample 3 0.4% 2.5% 7.6% 14.1% 31.6% 52.6% 4 samples 1.5% 8.9% 20.3% 38.4% 62.6% 73.8%

3. After 15 minutes incubation Glucosidase ( alpha - glucosidase ) Inhibition rate

Inhibition rate of alpha-glucosidase after 15 min incubation Extract 1 ul 2.5 ul extract Extract 5 ul Extract 10 ul Extract 25 ul Extract 50 ul 1 sample -1.4% -0.9% 0.2% 1.3% 4.5% 12.7% 2 samples -1.8% -0.9% 0% 1.5% 6.4% 16.8% Sample 3 -2.2% -1.1% 1.1% 4.9% 19.8% 43.5% 4 samples -2.2% -2.8% 5.3% 22.8% 53.5% 71.3%

4. After 20 min incubation, Glucosidase ( alpha - glucosidase ) Inhibition rate

Samples 1 to 3 except for sample 4 showed inhibition rate of alpha-glucosidase only at a concentration of 25 ul or more. In particular, the inhibition rate of the 4th sample (Sugar pepper + Schisandra chinensis + Macmundong + Dongle + pork potato + jang chestnut) extract showed the best effect at the same concentration compared to the 1 to 3 samples.

Alpha-glucosidase inhibition rate after 20 min incubation Extract 1 ul 2.5 ul extract Extract 5 ul Extract 10 ul Extract 25 ul Extract 50 ul 1 sample -1.5% -1.6% -1.4% -0.7% 0.8% 4.6% 2 samples -2.3% -1.8% -1.5% -0.9% 1.4% 7% Sample 3 -2.7% -2.4% -1.1% 0.4% 10% 33% 4 samples -10.2% -8.1% -4.3% 7.4% 41.5% 66.6%

5. After 30 minutes incubation Glucosidase ( alpha - glucosidase ) Inhibition rate

After 30 minutes of incubation, the inhibition rate of alpha-glucosidase showed the best effect of inhibiting alpha-glucosidase at 50 ul of 4 samples. Sample 4 showed 24.3% of inhibitory effect even when treated with 25 ul, showing the best effect at the same concentration compared to samples 1 to 3.

Inhibition rate of alpha-glucosidase after 30 min incubation Extract 1 ul 2.5 ul extract Extract 5 ul Extract 10 ul Extract 25 ul Extract 50 ul 1 sample -2.1% -1.9% -1.7% -1.5% -1.7% 0.5% 2 samples -2.3% -2.2% -1.9% -1.4% -1.4% 1.2% Sample 3 -3.1% -2.4% -2.4% -1.5% 2.9% 22.1% 4 samples -10.4% -8.1% -8.3% -3.9% 24.3% 59.9%

As a result, all four sample extracts showed alpha-glucosidase inhibitory effect and increased with concentration. In addition, although there is a slight difference in each sample, it shows a somewhat uniform alpha-glucosidase inhibitory effect, so that the inhibitory effect of alpha-glucosidase is stable in the group including sugar and red pepper pepper. Could know. In conclusion, sample 4 showed the most effective effect of glucosidase in this in vitro experiment.

In order to present the specific data of this study, the results were shown under various conditions of reaction time. Of these, each of the data within a certain reaction time is valid data.

Note: Inhibition rate tends to decrease with response time, and this phenomenon decreases with time due to experimental limitations. The experimental limit means that when the number that can be compared to the limit is reached, the limit can no longer be reached.

Example 2: sensory test

The tea composition (comparative example) prepared only with sample 4 tea composition and sugar pepper was subjected to sensory evaluation by three repetitions of 20 trained sensory test agents. Sensory items were tested for aroma, taste, color, and overall acceptability. The taste and acceptability of tea composition were tested by the 5-point grading method: 1: bad, 2: slightly poor, 3: moderate, 4: slightly Good 5: Good.

Sensory test result of tea composition incense flavor color Overall preference Sample No. 4 Tea Composition 4.20 4.12 3.68 4.02 Comparative example 3.52 3.64 3.60 3.58

Sample 4 tea composition of the present invention showed a better score in taste and aroma than the comparative example, there was no significant difference in color. In the overall degree of preference, the fourth sample tea composition of the present invention showed a higher degree of preference than the comparative example, and it was found that the tea composition was improved in flavor by the active ingredient and preparation conditions of the fourth sample tea composition of the present invention.

Claims

Contains 50 ~ 150 parts by weight of red pepper pepper, 5-15 parts by weight of Macmundong, 5-15 parts by weight of rounde, 5-15 parts by weight of pork potato, 5-15 parts by weight of chestnut chestnut, and 4-8 parts by weight of Schizandra chinensis as active ingredients. Tea composition with enhanced alpha-glucosidase inhibitory activity and palatability.

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Preparation of tea composition with enhanced alpha-glucosidase inhibitory activity and palatability, which is prepared by washing sugar-pepper pepper, macmundong, roundle, pork potato, jang chestnut, and schisandra chinensis and boiling by adding water Way.

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