KR101060308B1 - Diabetic treatment or prevention composition comprising natural salt and nasturtium extract - Google Patents

Abstract

The present invention relates to a diabetic treatment or prevention composition comprising the natural salt and nasturtium extract as an active ingredient. In particular, the composition comprising the natural salt and nasturtium extract according to the present invention as an active ingredient inhibits protein tyrosine phosphatase (PTP1B) and alpha-glucosidase to increase the functionality of intracellular insulin, and intestinal glucose digestion And because it can inhibit the absorption of glucose, it is excellent in the treatment and prevention effect of diabetes, as well as using natural ingredients as an active ingredient can be widely used to treat or prevent diabetes without the problem of side effects.

Sun salt, nasturtium, diabetes

Description

COMPOSITION FOR PREVENTING OR IMPROVING DIABETE COMPRISING SUN-DRIED SALT AND AN EXTRACT OF ECLIPTA PROSTRATA}

The present invention relates to a composition for treating or preventing diabetes.

The main component of salt is sodium chloride (NaCl), which is physiologically indispensable for animals. Specifically, sodium chloride is contained in the body, in particular, body fluids to adjust the osmotic pressure of the body fluids, sodium as a component of sodium chloride is combined with phosphoric acid to maintain the acid group parallel to the body fluid as a buffer material, such as bile juice, interest solution or serous It forms an alkaline digestive fluid, acts as a neurostimulant, and chlorine, another component of sodium chloride, constitutes gastric juice.

Salt used as a seasoning to taste the food in daily life is a component that is closely related to the physiological activity and life support of the animal as described above, so if the salt intake is short-term, the secretion of digestive fluid is insufficient Loss of appetite occurs, and in the long term, general force, boredom, fatigue or mental anxiety occur, and sudden loss of salinity in the body causes obvious physical and mental functioning such as dizziness, insufficiency, unconsciousness, and deprivation.

On the other hand, 'insulin' is a hormone that regulates blood sugar, and when the concentration of glucose in the blood is increased, insulin secretion is increased in the pancreas and glucose is introduced into the tissue to maintain a certain concentration of glucose in the blood.

In normal people, the body's insulin sensitivity (effect) and insulin secretion are balanced so that blood sugar is always regulated within the normal range. However, when insulin is deficient or susceptible to susceptibility, blood sugar cannot be used to increase the concentration of insulin in the blood. In addition, the body's susceptibility to insulin is reduced, increasing insulin resistance. The insulin resistance leads to a weak state of promoting the absorption of sugar, which is the main action of insulin in skeletal muscle, fat cells, and liver. Due to such insulin resistance, even if the amount of insulin in the body is about the same, the blood glucose lowering action is weakened, and accordingly, more insulin is required to maintain blood sugar normal. Accordingly, the phenomenon in which a large amount of insulin is secreted into the body to supplement insulin resistance is called hyperinsulinemia. In addition, excessive secretion of insulin increases appetite and promotes fat synthesis as well as inhibits lipolysis, thereby inducing obesity.

When the balance between insulin sensitivity and insulin secretion in the body is broken, that is, insulin deficiency or insulin sensitivity is lowered, the glucose metabolism abnormality disease that causes glucose to be discharged in the urine due to the inability to use blood sugar is not called diabetes mellitus. do.

The diabetes is largely divided into type 1 diabetes and type 2 diabetes.

The type 1 diabetes mellitus, 'insulin dependent diabetes mellitus', is caused by a decrease in insulin production and secretion due to damage to the pancreatic beta cells (β-cells) that secrete insulin. In order to treat the type 1 diabetes, generally, insulin is externally administered to lower blood sugar. The type 2 diabetes, that is, 'insulin-independent diabetes' refers to a state in which blood sugar levels are higher than normal, and when the balance of insulin secretion and the secretion of insulin from the pancreas is broken in peripheral tissues such as muscle, fat, and liver. Occurs. Most diabetics have insulin resistance and hyperinsulinemia before progressing to type 2 diabetes. In other words, type 2 diabetes lowers the action of insulin, which lowers the initial blood sugar level, resulting in insulin resistance that does not effectively absorb sugar and utilize it as energy in peripheral tissues, resulting in increased insulin secretion to lower high blood sugar. Hyperinsulinemia is seen. Failure to overcome this will eventually lead to type 2 diabetes. In Korea, the number of patients with type 2 diabetes has increased in recent decades.

The World Health Organization (WHO) reports that the number of diabetic patients worldwide will be about 150 million in 2000 and about 220 million in 2010. In Korea, due to inadequate lifestyles and an increase in the obese population, the number of diabetics is currently 4 million, accounting for about 10% of the total population.

In order to treat diabetes and diabetic complications, prescription of insulin sensitizers including sulfone urea agents, insulin sensitizers such as chiazolidinedione, or alpha-glucosidase inhibitors is mainly used to treat diabetes and diabetic complications. When you are prescribing insulin. Among these, alpha-glucosidase inhibitors reduce the digestion of complex carbohydrates by inhibiting the alpha-glucosidase of the small intestine and the alpha-amylase of the pancreas, thereby delaying the absorption of glucose and reducing the postprandial blood sugar rise due to carbohydrate intake. And does not increase insulin secretion, so there is no risk of hypoglycemia. In other words, a substance capable of inhibiting alpha-glucosidase may be applied to the treatment or prevention of diabetes mellitus or diabetic complications without the side effects of hypoglycemia.

On the other hand, studies involving salt with pure NaCl or refined salt mainly used for food have reported that salt intake affects insulin resistance. That is, excessive intake of salt may cause vascular diseases such as hypertension, and it has been reported to cause diabetes and the like in connection with glucose metabolism.

Most of the various antidiabetic agents correspond to artificially manufactured compounds, and in these cases, there is a problem of side effects or resistance, and thus, there is a demand for development of a diabetic therapeutic agent derived from a natural substance that can replace the diabetic agents. That is, it is urgent to develop a composition for treating or preventing diseases related to diabetes mellitus or diabetes complications derived from natural substances which do not have side effects such as weight gain and have not raised problems with resistance or stability even after long-term use. In particular, the three sides are the sea, in consideration of the geographical environment of Korea, which is rich in marine resources, there is an increasing demand to develop a composition capable of preventing or treating diabetes or diabetic complications from marine natural substances.

The present invention is to improve the problems of the prior art as described above, an object of the present invention to provide a composition for treating or preventing diabetes comprising a natural substance as an active ingredient.

 In order to achieve the above object, the present invention provides a composition for treating or preventing diabetes comprising salt and nasturtium extract as an active ingredient.

In addition, to achieve the above object, the present invention provides a food composition for preventing or improving diabetes comprising salt and nasturtium extract as an active ingredient. Examples of the food composition of the present invention include food, food additives, beverages or beverage additives.

The inventors of the present invention while studying a natural substance-based insulin sensitizers or alpha-glucosidase inhibitors that do not have side effects such as weight gain and have not raised problems with resistance or stability even after long-term use, In combination with Nasturtium extract and salt, protein tyrosine phosphatase (PTP1B) and alpha-glucosidase may be inhibited to increase the function of insulin in cells and inhibit glucose digestion and glucose uptake in the intestine. It is excellent in the treatment and prevention effect of diabetes mellitus, especially when used together with salt and nasturtium extract, it was confirmed to have an improved protein tyrosine phosphatase (protein tyrosine phosphatase, PTP1B) inhibitory activity compared to nasturtium extract, to complete the present invention.

Hereinafter, the present invention will be described in more detail.

In the present invention, salt means all types of salt that can be used for food, not for industrial purposes, and include salt, rock salt, flower salt, roasted salt, bamboo salt and refined salt or refined salt, molten salt, refined salt, processed salt, and the like. Include.

In the present invention, the natural salt refers to an unprocessed salt made by concentrating seawater by evaporating water using natural forces such as wind and sunlight after introducing seawater or seawater into a reservoir or salt field, and having coarse and translucent hexagons. Has the characteristic of having a crystal. The sun salt is called mineral salt because it is rich in many minerals (minerals) such as calcium, magnesium, zinc, potassium, and iron. In particular, the natural salt produced in our country, specifically, the natural salt produced in Jeollanam-do is preferred because it is rich in minerals.

In the present invention, nasturtium ( Eclipta prostrata ) is an annual plant of the Asteraceae family, which grows in rice fields or wetlands. The leaves face each other, the flowers bloom in August to September, and the fruits ripen in black as an aquatic plant. The nasturtium inhabits Asia or a warmer region.

The present invention relates to a composition for treating or preventing diabetes comprising salt and nasturtium extract as an active ingredient.

The salt means all types of salt that can be used for edible use, preferably, when the salt is used in combination with the nasturtium extract, the mineral content is richer than other types of salt, and the functional salt is mixed with the nasturtium extract When prepared, it may be a sun salt in which the total phenolic compound content is significantly increased as compared to the case of purified salts. The sun salt may be manufactured in Korea, and specifically, may be produced in the Jeollanam-do region.

The sun salt preferably has a sodium chloride content of 75 to 95% by weight, a calcium content of 0.1 to 0.3% by weight, a potassium content of 0.15 to 0.45% by weight, and a magnesium content of 0.4 to 2.0% by weight based on the total weight of the sun salt. %, Preferably sodium chloride content of 80 to 90% by weight, calcium content of 0.11 to 0.22% by weight, potassium content of 0.2 to 0.35% by weight, magnesium content of 0.6 to 1.5% by weight, and More preferably, the sodium chloride content is 82.5 to 88% by weight, the calcium content is 0.13 to 0.18% by weight, the potassium content is 0.25 to 0.33% by weight, the magnesium content may be 0.7 to 1.2% by weight, further manganese (Mn), iron (Fe), copper (Cu), zinc (Zn) and strontium (Sr) may be included.

The sodium chloride content may be 82.5 to 88% by weight, preferably 83 to 87% by weight, more preferably 84 to 86% by weight, the calcium content may be 0.13 to 0.18% by weight, preferably 0.14 to 0.16% by weight The potassium content may be 0.25 to 0.33% by weight, preferably 0.27 to 0.32% by weight, more preferably 0.29 to 0.31% by weight, and the magnesium content is 0.7 to 1.2% by weight, preferably 0.8 to 1.1% by weight, more Preferably from 0.9 to 1.0% by weight.

The nasturtium extract may be a plant extract using an extracting solvent, an extract obtained by an extracting solvent, or a fraction obtained by a fractionating solvent.

The extract of the nasturtium may be at least one selected from the group consisting of stems, leaves, roots, flowers, and fruits, preferably at the ground portion, and more preferably, leaves.

The extraction solvent may be water, 50% to 100% methanol, alcohol having 1 to 4 carbon atoms such as ethanol, polar solvent such as ethyl acetate, organic solvent such as a non-polar solvent of hexane or dichloromethane, mixed solvent thereof, , Preferably water or alcohol having 1 to 4 carbon atoms such as methanol, ethanol of 50% to 100%, more preferably water.

The nasturtium extract of the present invention may be prepared according to a conventional method of preparing plant extracts, and in particular, may be cold extraction, hot extraction or thermal extraction, etc., a conventional extraction device, an ultrasonic mill extractor or a fractionator may be used. It may be preferably a hot water extraction method.

In addition, the extract extracted with the solvent may be further subjected to the fractionation process with a solvent selected from the group consisting of hexane, methylene chloride, acetone, ethyl acetate, ethyl ether, chloroform, water and mixtures thereof.

The prepared extract or the fraction obtained by performing the fractionation process can be filtered or concentrated or dried to remove the solvent, it can be carried out both filtration, concentration and drying. Specifically, the filtration may be performed using a filter paper or a reduced pressure filter, the concentration may be concentrated under reduced pressure using a reduced pressure concentrator, for example, a rotary evaporator, and the drying may be performed by, for example, a lyophilization method.

In one embodiment of the present invention, the nasturtium extract is dried and pulverized with the leaves of nasturtium to prepare a dry sample, and then the dried sample is added to water at 80 to 100 ° C, preferably 90 to 95 ° C for 2 to 3 hours. After heating and filtering to obtain a crude extract, the crude extract can be prepared by concentrating under reduced pressure. In addition, the obtained nasturtium extract can be stored in a deep freezer until use.

In addition, the nasturtium extract may be one obtained by completely removing the moisture through the obtained extract liquid by concentrating and lyophilization, the nasturtium extract completely removed the moisture is used in powder form or the powder is dissolved in distilled water or a common solvent Can be used.

Diabetes is an absolute or relative lack of insulin secretion in the interest, but due to a decrease in the biological effect of insulin on the cells, that is, a hyperglycemic state caused by insulin deficiency or decreased insulin sensitivity and associated metabolic disorders for a long time Means a metabolic disorder that is specified as a condition. The diabetes is largely divided into type 1 diabetes and type 2 diabetes. The type 1 diabetes mellitus, 'insulin dependent diabetes mellitus', is caused by reduced production and secretion of insulin due to selective damage to the pancreatic beta cells (β-cells) that secrete insulin. The type 2 diabetes, that is, insulin-independent diabetes, occurs when the insulin resistance of the beta cells is insufficient to cope with this when insulin resistance is increased in peripheral tissues (liver, fat, liver) for any reason. do.

Diabetes treatment or prevention composition comprising the salt and nasturtium extract as an active ingredient may inhibit protein tyrosine phosphatase (PTP1B) to increase the functionality of insulin in the cell, and inhibits alpha-glucosidase It can inhibit glucose digestion and glucose uptake in the intestine, and thus can act on both type 1 diabetes and type 2 diabetes.

The composition for treating or preventing diabetes comprising salt and nasturtium extract of the present invention as an active ingredient may include 0.001 to 99.99% by weight, preferably 0.1 to 99% by weight of the active ingredient, based on the total weight of the composition.

When the content of the salt is too high compared to the extract of the nasturtium, the salty taste is so strong that people may cause rejection, the content of the salt and nasturtium extract is 1: 1 to 30: 1 (salt: nasturtium) based on the weight part Extracts), preferably 5: 1 to 20: 1, more preferably 10: 1 to 15: 1.

The composition for preventing or treating diabetes comprising the salt and nasturtium extract as an active ingredient may include the salt and nasturtium extract as an active ingredient alone, and additional ingredients, ie, pharmaceuticals, according to the formulation, use method and purpose of use. It may further comprise a carrier, excipient, diluent or subsidiary component which is acceptable or nutritionally acceptable.

More specifically, the composition for the prevention or treatment of diabetes comprising the salt and nasturtium extract as an active ingredient is a nutrient, vitamin, electrolyte, flavoring agent, coloring agent, neutralizing agent, pectic acid and salts thereof, alginic acid in addition to the active ingredient. And salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the carrier, excipient or diluent may be lactose, dextrose, sucrose, sorbitol, mannitol, ziitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, amorphous cellulose 1 selected from the group consisting of os, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil, dextrin, calcium carbonate, propylene glycol, liquid paraffin, saline It may be more than one, but is not limited to any conventional carrier, excipient or diluent can be used. The components may be added independently or in combination with the active ingredient salt and nasturtium extract.

The composition for preventing or treating diabetes comprising the salt and nasturtium extract as an active ingredient is 0.001% to 99.9% by weight, preferably 0.1% to 99% by weight, more preferably based on the total weight of the composition May include 1% to 50% by weight. In addition, the content of the additional component is preferably added in the range of 0.1 to 20000 parts by weight per 100 parts by weight of the active ingredient.

In addition, the composition for the prevention or treatment of diabetes comprising the salt and nasturtium extract as an active ingredient, when formulated, conventional fillers, extenders, binders, disintegrants, surfactants, anti-coagulants, lubricants, wetting agents, fragrances, emulsifiers Or may further include preservatives, and can be used orally or parenterally.

Specifically, the solid preparations for oral administration include tablets, pills, powders, granules, capsules, and the like, and the solid preparations may include at least one excipient, for example, starch, calcium carbonate ( It is prepared by mixing calcium carbonate, sucrose or lactose, gelatin and the like. In addition to simple excipients, lubricants such as magnesium stearate and talc may also be used. Liquid preparations for oral use include suspensions, solvents, emulsions, and syrups.In addition to the commonly used simple diluents, water and liquid paraffin, various excipients may include, for example, wetting agents, sweeteners, fragrances, and preservatives. have.

In addition, the formulation of the composition for the prevention or treatment of diabetes mellitus, including the salt and nasturtium extract of the present invention as an active ingredient may be in a preferred form according to the method of use, in particular the rapid, sustained or delayed action of the active ingredient after administration to a mammal. Methods known in the art can be employed and formulated to provide release. Examples of specific formulations include warnings, granules, lotions, linings, limonades, powders, syrups, ointments, liquids, aerosols, EXTRACTS, elixirs, ointments, liquid extracts, emulsions, Suspensions, premises, acupuncture, eye drops, tablets, suppositories, injections, spirits, capsules, creams, pills, soft or hard gelatin capsules.

Furthermore, compositions for the prevention or treatment of diabetes of the present invention may be prepared using methods known in the art or as disclosed in Remington's Pharmaceutical Science (Recent Edition, Mack Publishing Company, Easton PA). And preferably formulated.

The preferred dosage of the pharmaceutical composition of the present invention depends on the condition and weight, the degree of disease, the form of the drug, the route of administration, and the duration, and may be appropriately selected by those skilled in the art. Preferably 0.0001 to 12g / kg per day based on the active ingredient of the composition of the present invention, in order to be more effective it is good to administer at 0.01 to 10g / kg. Administration may be administered once a day or may be divided several times. The dosage does not limit the scope of the invention in any aspect.

In addition, the present invention provides a food composition for preventing or improving diabetes comprising the salt and nasturtium extract as an active ingredient.

In the present specification, the term "food" means a natural product or processed product containing one or more nutrients, and preferably means a state in which it can be directly eaten through some processing process. It is intended to include all foods, food additives, health functional foods and beverages.

Examples of the food to which the salt and nasturtium extract of the present invention can be added include various foods, beverages, gums, teas, vitamin complexes, and functional foods. In addition, the food in the present invention includes special nutritional products (e.g., prepared oils, infants, baby food, etc.), processed meat products, fish products, tofu, jelly, noodles (e.g. ramen, noodles, etc.), health supplements, seasoned foods ( For example, soy sauce, miso, red pepper paste, mixed soy sauce), sauces, confectionery (e.g. snacks), dairy products (e.g. fermented milk, cheese, etc.), other processed foods, kimchi, pickles (various kimchi, pickles, etc.), beverages ( Examples include, but are not limited to, fruits, vegetable drinks, soy milk, fermented beverages, and the like, and natural seasonings (eg, ramen soup). The food, beverage or food additive may be prepared by a conventional production method.

Functional food in the present invention is the control of biological defense rhythm, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical, biotechnological techniques, etc. It means a food processed and designed to fully express the gymnastics function related to the living body. The functional food may include food acceptable food additives, and may further include appropriate carriers, excipients and diluents commonly used in the manufacture of functional foods.

In the present invention, the drink is a generic term for drinking to quench thirst or to enjoy the taste and is intended to include a functional drink. The beverage contains the salt and nasturtium extract as an active ingredient as essential ingredients in the indicated ratios, and there are no special limitations on the other ingredients and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. have. Examples of such natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of the natural carbohydrate is generally about 0.01 to 15 g, preferably 0.05 to 10 g per 100 ml of the composition of the present invention, in addition to the composition of the present invention for the production of natural fruit juices, fruit juice beverages, vegetable beverages. It may further contain a pulp for.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. These components can be used independently or in combination. The proportion of such additives is not so critical, but may be selected in the range of 0 to 20000 parts by weight per 100 parts by weight of the active ingredient of the present invention.

Functional beverage in the present invention is a biological defense rhythm control, disease prevention and the like having a beverage group or a beverage composition that has added value to the beverage by using physical, biochemical, biotechnological techniques, etc. to function and express the function of the beverage to a specific purpose Means a beverage that is designed and processed to fully express the gymnastics function related to recovery.

The functional beverage is not particularly limited to other ingredients except for containing the active ingredient of the present invention as an essential ingredient in the ratio indicated, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. Examples of such natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of natural carbohydrates is generally about 1-20 g, preferably 5-12 g per 100 ml of the composition of the present invention.

In addition, in the food composition for the purpose of preventing or treating diabetes, the amount of the active ingredient may include 0.01 to 15% by weight of the total food weight, the beverage composition is 0.02 to 5 g, preferably based on 100 ml Preferably it may be included in a ratio of 0.3 to 1g.

The composition of the present invention inhibits protein tyrosine phosphatase (PTP1B) and alpha-glucosidase, unlike tablet salts, which are mainly used for edible foods, which have been previously found to cause diabetes, even though they contain salt. Increasing the functionality of insulin in the cell and inhibiting glucose digestion and glucose uptake in the intestine may be useful in patients with diabetes or in the presence of such risks.

In addition, the present invention provides a functional salt manufacturing method having an effect for preventing or improving diabetes.

Functional salt manufacturing method having an effect for preventing or improving diabetes is a) adding nasturtium to water and heating to 80 to 100 ℃ to prepare a nasturtium extract; b) adding salt to the nasturtium extract; c) preparing the Nasturtium extract and the salt mixture by heating the salt-added Nasturtium extract with stirring; d) concentrating the nasturtium extract and salt mixture to prepare a concentrate; e) collecting the precipitate precipitated in the concentrate; And f) drying the collected salt.

In the step a), the nasturtium is preferably dried and ground leaf of the nasturtium leaf, more preferably the nasturtium leaf, and the heating is performed at 80 to 100 ° C, preferably 90 to 95 ° C for 2 to 3 hours. May be performed while. The content of the nasturtium vinegar and water may be 5L to 50L, preferably 10L to 30L, more preferably 15L to 25L, based on 1 kg of nasturtium. In addition, the step a) may further comprise the step of filtering the nasturtium extract. In the case of the filtration step, it is possible to remove solids such as nasturtium leaves, and finally, to produce a high quality functional salt.

In step b), the salt may be preferably a natural salt since the content of the total phenolic compound included in the functional salt is finally increased, and the content of sodium and chlorine is reduced. The amount of the salt to be added is 1: 1 to 1: 5, preferably 1: 2 to 1: 4, more preferably, based on weight, in order to maintain the saltiness of the salt and to maintain the prevention or improvement effect of diabetes. May be 1: 3.

The c) step may be performed by heating with stirring until all the added salt is dissolved.

Step d) may be concentrated until the volume of the nasturtium extract and the salt mixture is 10 to 20% of the initial volume of water in order to optimize the yield and drying time of the functional salt finally obtained.

The precipitate of step e) may be a mixture of salt and nasturtium extract, and the nasturtium extract may be homogeneous yellow, that is, dark yellow as a whole so that it can be recognized as a single substance when visually observed.

The step f) may be performed at 50 to 70 ° C., preferably 55 to 65 ° C., in order to maintain the binding strength of the salt and nasturtium extract, and to appropriately control the yield and production time of the salt.

In the case of using the functional salt prepared by the above method, especially sun salt, it is dark yellow and red, which not only increases appetite and aesthetics when used in food, but also reduces the content of sodium and chlorine, minerals and polyphenolic compounds. Increasing the content of, and unlike the purified salt mainly used for food, which has been found to cause diabetes in the past, protein tyrosine phosphatase (protein tyrosine phosphatase, PTP1B) and alpha-glucosidase inhibits the function of intracellular insulin In addition, it may inhibit glucose digestion and glucose absorption in the intestine, and thus may be usefully used in patients with diabetes or when there is such a risk.

The present invention also relates to a composition for treating or preventing diabetes comprising the extract of Nasturtium as an active ingredient.

The present invention also relates to a food composition for preventing or improving diabetes comprising the extract of Nasturtium as an active ingredient.

The nasturtium extract may be a plant extract using an extracting solvent, an extract obtained by an extracting solvent, or a fraction obtained by a fractionating solvent. The extract of the nasturtium may be at least one selected from the group consisting of stems, leaves, roots, flowers, and fruits, preferably at the ground portion, and more preferably, leaves. In addition, the extraction solvent is water, 50% to 100% methanol, alcohol having 1 to 4 carbon atoms, such as ethanol, polar solvents such as ethyl acetate and organic solvents such as non-polar solvent of hexane or dichloromethane, mixed solvents thereof It may be preferably water or alcohol having 1 to 4 carbon atoms such as methanol, ethanol of 50% to 100%, more preferably water.

The nasturtium extract of the present invention may be prepared according to a conventional method of preparing plant extracts, and in particular, may be cold extraction, hot extraction or thermal extraction, etc., a conventional extraction device, an ultrasonic mill extractor or a fractionator may be used. It may be preferably a hot water extraction method.

The nasturtium extract inhibits protein tyrosine phosphatase (PTP1B) and alpha-glucosidase to increase the action of insulin in cells and inhibit glucose digestion and glucose uptake in the intestine, thus preventing and treating diabetes. Not only is it excellent in effectiveness, it can be widely used to treat, prevent or improve diabetes without the problem of side effects by using a natural substance as an active ingredient.

Therefore, the antimicrobial composition relates to a composition for treating or preventing diabetes comprising Nasturtium extract as an active ingredient as an active ingredient.

The present invention also relates to a food composition for preventing or improving diabetes comprising the extract of Nasturtium as an active ingredient.

As described above, the present invention inhibits the composition protein tyrosine phosphatase (PTP1B) and alpha-glucosidase comprising the natural salt and nasturtium extract as an active ingredient to increase the functionality of intracellular insulin, As it can inhibit sugar digestion and glucose absorption, it is excellent in the treatment and prevention effect of diabetes. Unlike existing diabetes treatment agent, which is artificial compound, it uses natural substance as an active ingredient to treat diabetes without causing side effects. It can be usefully used as a food or medical composition for prevention or improvement, and furthermore, it is economically advantageous and industrially because it is made from natural salts produced in abundance on the west coast of Korea, especially Jeollanam-do, and the extract of Nasturtium with the habitat of Korea. The effect will be very large.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only preferred embodiments of the present invention, and the present invention is not limited to the following examples.

Example  1: Analysis of Salt and Preparation of Nasturtium Extract

Example  1-1. Analysis of salt

Domestic salt used in the experiment was purchased from Jeollanam-do, Jeollanam-do, and reagent grade purified salt was purchased from Sigma Co., USA. The mineral components of the domestic natural salt and refined salt obtained were analyzed.

In more detail, after dissolving the natural salt and purified salt in 0.1% nitric acid solution, diagnosing with pure water without salt, and diluting to a certain concentration in consideration of the concentration of each element to be analyzed, after preparing a test solution, Using the prepared experimental solution, the mineral component and its content were analyzed using an atomic absorber (Atomic absorption spectrophotometer, Spectra AA 220Fs, Varian Co., Australia). In the analysis using the atomic absorber, 20 ml of a mixed solution of nitric acid and perchloric acid mixed at a volume ratio of 4: 1 was added to a sample containing the natural salt or purified salt, and thermally decomposed at 100 ° C., neutralized with ammonia, and nitric acid. Diluted to the concentration corresponding to the element to be analyzed using the solution to measure the content of each component in the atomic absorber, the results are shown in Table 1.

TABLE 1

Ca (ppm) K (ppm) Mg (ppm) Sr (ppm) Mn (ppm) Fe (ppm) Cu (ppm) Zn (ppm) Sun salt 1429 3067 9797 98.6 4.1 17.6 0.18 0.19 Purified salt <20 <50 <5 <5 <5 <10 <5 <5

As shown in Table 1, it was confirmed that the sun salt contains a much higher mineral than the purified salt. In particular, in the case of calcium, potassium and magnesium, the natural salt was found to contain a significantly higher content than the purified salt.

Example 1-2. Preparation of Nasturtium Extract and Salt and Functional Salt

The sun salt used in the experiment was a sun salt produced in a tidal flat salt field in Sinan-gun, Jeollanam-do. The sun salt was about 85% by weight of sodium chloride, and minerals such as potassium, magnesium, and calcium were richer than refined salts. The edible salt sold by the company was purchased and used.

The nasturtium leaves used in the experiment were purchased and used on the market. The collected nasturtium was separated only from the leaves, completely dried at room temperature, and then ground using a grinding machine. Extract was prepared by adding an extraction solvent to the pulverized nasturtium leaves. More specifically, 20 liters of water was added to 1 kg of the pulverized nasturtium stem pulverized product, and a hot water extract was obtained by heating, extracting, and filtering at a temperature of 95 ° C. for 3 hours.

3 kg of natural salt or refined salt was added to the hot water extract and heated with stirring to completely dissolve the salt. The salt and the mixture of the nasturtium extract and the salt which dissolved the salt completely were heated, and it concentrated until the total volume became 3L. The concentrated solution was lifted at 70 mesh to remove the filtrate to obtain precipitated salt, and the salt was dried at 60 ° C. using a dryer (DA-80, Dosol Scientist Co.) to prepare functional salt.

Example 2: Analysis of Functional Salt

Functional salt was analyzed using the nasturtium extract and salt prepared in Example 1. More specifically, the yield, salinity, water content, total phenolic compound content, pH, chromaticity in powder form, and the color of the aqueous solution when dissolved in water were investigated.

Example 2-1: Yield

In Example 1, the production yields of the functional salts prepared by using Nayeoncho hot water extract were measured with Nachocho natural salt and Nayeoncho tablet salt. As a result, the yields of nasturtium supernatural salt and nasturtium primary tablet salt were 66.7% and 75.3%, respectively. The above results indicate that the water content is less than 1% by weight for refined salts, whereas the water content is higher than 10% by weight for sun salts. The yield was judged to have decreased. The prepared Nayeon Chosun Salt and Nayeon Cho Seon Salt showed pale yellow color.

Example 2-2 Analysis of Functional Salts

In Example 1, the salts of the functional salts prepared by using the Nayeoncho hot water extract solution and the salinity, water content, total phenolic compound content, pH, chromaticity in powder state, and color of the aqueous solution were dissolved in water. Each was investigated.

In more detail, the moisture content was measured by a drying method at 105 ℃, the salinity was measured by the Mohr method, the pH was measured using a pH meter after the sample concentration to 10% solution, The chromaticity was measured by measuring L, a, b values, which are Hunter's values, using a color difference meter (CM-508d, MINOLTA, Japan).

In addition, the content of the total phenolic compound was measured according to the method of Torres et al. (J. Agri. Food Chem., P. 921-925 (1987)), and more specifically, 1 g of the functional salt was dissolved in 10 ml of distilled water. After mixing, 100 µl of the solution was mixed with 150 µl of distilled water, and 125 µl of 2N of Folin-ciocalteu and 625 µl of 20% sodium carbonate were added and reacted at room temperature for 10 minutes. The content of the reaction solution was measured by measuring absorbance at a wavelength of 735 nm. Calculation of the content of the total phenolic compound was prepared by using a gallic acid, which is one of the phenolic compounds, a standard curve, and using the standard curve, the content of the total phenolic compound was performed, and the results are shown in Table 2 below. And in Table 3.

TABLE 2

sample Salinity (NaCl,%) moisture(%) pH Total Phenolic Compounds (%) Nasturtium salt 92.88 ± 0.30 1.89 ± 0.23 6.85 0.91 ± 0.03 Nasturtium herbal tablets 98.52 ± 0.40 0.49 ± 0.11 6.08 0.84 ± 0.04

[Table 3]

sample L a b Sun salt 90.82 ± 1.82 -0.73 ± 0.10 7.24 ± 0.15 Nasturtium salt 73.11 ± 0.35 4.94 ± 0.12 25.98 ± 0.38 Purified salt 99.92 ± 2.12 -0.51 ± 0.04 5.50 ± 0.23 Nasturtium herbal tablets 81.40 ± 0.50 3.77 ± 0.08 21.93 ± 0.06

As shown in Table 2 and Table 3, it was confirmed that the salinity of the nasturtium natural sun salt is about 3% by weight lower than the nasturtium herbal tablet salt. In addition, while the pH of the water extract of Hannyeoncho was slightly acidic at 5.72, the salt of Nasturtium natural sun salt was neutral at pH 6.85. However, the salt of Nayeoncho corresponding to weak acidity (pH 6.08) was considered to be preferred for food use. In addition, when using the natural salt in the functional salt, it was confirmed that the nasturtium super natural salt contained about 0.07% more total polyphenolic compounds than the naphtha super salt, which is excellent in antidiabetic and antioxidant effects.

On the other hand, in the case of the chromaticity measured for the Nakyeon chosun salt and nasturtium herbal tablet salt, the L value indicating the brightness, the brightness difference was similar to the difference between the sun salt and purified salt. In addition, in the case of the b value indicating yellow, the functional salt treated with nasturtium extract was measured to be 20 or more, compared to the natural salt or purified salt before treating the nasturtium extract, and the difference in yellowness was about 20. More specifically, in the case of functional salts, the a and b values of the Nasturtium supernatural salts are 4.94 and 25.93, respectively, and the a and b values of the Nasturtium ultrafine salts are 3.77 and 21.93, respectively. It has been confirmed that it can enhance the aesthetics.

Example  3: of functional salt Antidiabetic activity  Measure

The antidiabetic activity of the functional salt prepared in Example 1 was evaluated by enzyme inhibition assay for protein tyrosine phosphatase (PTP1B) and alpha-glucosidase (α-glucosidase). The PTP1B enzyme is known to be an enzyme involved in the automatic dephosphorylation of insulin receptors (IR), and by inhibiting it, an increase in the sensitivity of intracellular insulin and a delayed effect of IR automatic dephosphorylation are expected. Since reversible inhibition of glucosidase is expected to reduce blood glucose through intestinal glucose digestion and delayed glucose absorption, the enzyme inhibitory activity of PTP1B and alpha-glucosidase of the functional salts was measured.

Example  3-1: PTP1B  Determination of enzyme inhibitory activity

The enzyme inhibitory activity against PTP1B of the functional salt was measured in 30 μL of each sample solution containing the functional salt or the control sample of Nayeoncho hot water extract prepared before adding salt in Example 1 (50 mM citrate pH 6.0, 0.1 M NaCl). , 100 μL of 1.0 mM EDTA and 1.0 mM dithiorthreitol and 20 μL of enzyme solution (final concentration 1 U) were added, followed by adding 800 μL of water and 20 μL of 20 mM p-nitrophenylphosphate to a 30 ° C. incubator at 37 ° C. The enzyme was reacted for a minute and the absorbance was measured at 405 nm. The concentration of the sample solution containing the functional salt and the nasturtium hot water extract solution were adjusted such that the total sample solution was the amount corresponding to 1 mg of nasturtium leaf, and the measurement results are shown in FIG. 2.

As shown in FIG. 2, all of the nasturtium hot water extracts exhibited high PTP1B inhibitory activity of about 92%. On the other hand, functional salts, that is, Nasturtium chosun salt and nasturtium petroleum salt showed more than 95% PTP1B enzyme inhibitory activity slightly higher than the hot water extract. In general, not only salt has been reported as a cause of diabetes invention, but the salt and purified salt in the above experiments were found to not inhibit PTP1B enzyme even at 30 mg concentration. Therefore, the functional salt exhibits a higher inhibitory activity than the PTP1B inhibitory activity possessed by the plant extract due to the synergistic action of the combination of the nasturtium extract and the salt, and when the salt is generally replaced with the functional salt, the functional salt Inhibition of PTP1B enzyme, which is involved in dephosphorylation in insulin signaling of body tissues, is expected to increase insulin's action and delay glucose absorption, thereby preventing or improving diabetes.

Example  3-2: Alpha Glucosidase  Determination of enzyme inhibitory activity

The alpha-glucosidase enzyme inhibitory activity of functional salts was measured using alpha-glucosidase (α-glucosidase, Type VI-B, Sigma, USA) derived from porcine pancreas.

More specifically, the reaction solution (100mM phosphate (pH 7.0), 2g / L BSA (bovine serum albumin) in 10μL of the nasturtium hot water extract prepared before adding salt in Example 1, which is a sample solution containing a functional salt or a control example ) And 50 μL of 0.2 g / L NaNO ₃ ) and 50 μL of enzyme solution (final concentration 0.7 U) were added and mixed. Para-nitrophenyl alta-di-glucoside (5 mM, 50 μL) was added to these mixed solutions, followed by enzymatic reaction in an incubator at 37 ° C. for 5 minutes, and the absorbance was measured at 405 nm. The concentration of the sample solution containing the functional salt and the nasturtium hot water extract solution were adjusted such that the total sample solution was the amount corresponding to 1 mg of nasturtium leaf, and the measurement results are shown in FIG. 3.

As shown in FIG. 3, all of the nasturtium hot water extracts exhibited about 33% alpha-glucosidase enzyme inhibitory activity. On the other hand, functional salts, that is, nasturtium supernatural salt and nasturtium herbal tablet salt, showed alpha-glucosidase enzyme inhibitory activity similar to nasturtium hot water extract. In general, not only salt has been reported as a cause of diabetic invention, but in the above experiment, it was confirmed that both salt and purified salt did not inhibit alpha-glucosidase enzyme even at 30 mg concentration. Therefore, the functional salt exhibits an inhibitory activity similar to the alpha-glucosidase inhibitory activity of the nasturtium extract due to the synergistic action of the combination of the nasturtium extract and the salt, and in general, when the ingested salt is replaced with the functional salt, The functional salt is expected to delay the glycolysis in the intestine and the absorption of glucose into the tissue, thereby preventing or improving diabetes.

 In summary, the functional salt containing both salt and nasturtium, in particular, natural salt and nasturtium extract, is recognized to be superior to the PTP1B enzyme inhibitory activity or the alpha-glucosidase inhibitory activity equivalent to the nasturtium extract. When functional salts are replaced with salts currently used for food, it has been found that, unlike the previous reports, it is possible to prevent or improve diabetes, not to induce diabetes, and these salts and nasturtium are obtained from natural products used as food materials. In particular, since sun salt has recently been recognized as a food, there are no side effects or safety problems of existing diabetes medications, and the west coast of Korea, in particular, Jeollanam-do is the world's top five salt salts to obtain sun salt, Korea is a mountainous area of , The active ingredient of the present invention will be because all that can be obtained easily in the country to economically advantageous is the industrial value is very large.

1 is a flow chart schematically showing a method for producing a functional salt comprising a salt and nasturtium extract according to an embodiment of the present invention.

Figure 2 is a graph showing the PTP1B inhibitory activity of the functional salt containing a salt and nasturtium extract according to an embodiment of the present invention.

Figure 3 is a graph showing the alpha-glucosidase inhibitory activity of functional salts including salt and nasturtium extract according to an embodiment of the present invention.

Claims (8)

a) drying the leaves of Eclipta prostrata and then grinding; b) adding water to the pulverized nasturtium leaves and heating them at 95 ° C. for 3 hours to prepare a nasturtium extract; c) The calcium content is 0.1429% by weight, the potassium content is 0.3067% by weight, and the magnesium content is 0.9797% by weight based on the total weight of 300 parts by weight of the total amount of sun salt based on 100 parts by weight of the pulverized nasturtium leaf based on the weight of the nasturtium extract. Adding a sun salt having a strontium content of 0.00986% by weight and an iron content of 0.00176% by weight; d) heating the nasturtium extract added with the natural salt while stirring to prepare a nasturtium extract and a natural salt mixture; d) preparing a concentrate by concentrating the nasturtium extract and sun salt mixture; e) performing a filtration process on the concentrate to remove the filtrate and to collect the precipitate precipitate; And f) drying the collected precipitate Tablet salt replacement food additive composition for preventing or improving diabetes prepared by a method comprising a. delete delete delete delete delete delete delete

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