KR101168673B1 - Soju containing chitosan and preparing method thereof - Google Patents

Abstract

The present invention relates to a shochu containing chitosan and a method for producing the same, and more particularly, a chitosan containing chitosan characterized by including chitosan and vinegar; and after dissolving chitosan in vinegar, It relates to a method of producing a shochu containing chitosan, characterized in that it comprises the step of adding.
The chitosan-containing shochu of the present invention maintains lower total blood and liver total cholesterol and neutral lipid concentrations compared to conventional shochu, and serves as a functional shochu by controlling HDL-cholesterol, GOT, and GPT. Do it.

Description

Soju containing chitosan and preparation method thereof

The present invention relates to a shochu containing chitosan and a method for producing the same, and more particularly, a chitosan containing chitosan characterized by including chitosan and vinegar; and after dissolving chitosan in vinegar, It relates to a method of producing a shochu containing chitosan, characterized in that it comprises the step of adding.

Alcohol is a favorite food that appears naturally in various parts of the world along with human history and maintains a close relationship with our daily lives. However, alcohol consumption has become a serious problem every year as social, economic and public health problems arise. Alcohol is categorized as a sedative and a sleeping pill. In addition to the effects of central nervous system, there are dilation and diuretic effects. In the case of people drinking alcohol, the temporary supply of energy from alcohol oxidation stimulates the brain to reduce food intake. Alcohol is metabolized mainly by alcohol dehydrogenase (ADH), but it is also metabolized in the body by using ethanol oxidation system of microsome and catalase of peroxisome. In addition, ADH or aldehyde dehydrogenase, which participates in the oxidation process of alcohol, are all dependent enzymes of nicotineamide adenine dinucleotide (NAD), so NAD, a coenzyme for alcohol oxidation, is absolutely necessary. However, NAD acts as a hydrogen acceptor and is converted into NADH, causing changes in the liver's redox state. As a result, the increased hydrogen is used as an energy source instead of fatty acids, causing triglycerides to accumulate in the liver or decrease the activity of the citric acid cycle. It leads to decreased oxidation and increased lipoprotein synthesis. In addition, alcohol shows decreased hepatic protein synthesis and increased lipid peroxidation, and NADH increased from alcohol metabolism may increase liver oxygen consumption and necrosis around hepatic venule. Therefore, continuous excessive intake of alcohol can promote the expression rate of liver disease such as disorder of lipid metabolism and fatty liver, acute hepatitis, cirrhosis.

Shochu is a liquor made by fermenting cereals or diluting alcohol with water. It is also known as wine, wine, wine, white wine, and wine. Ordinary brews have a low alcohol content, so if left for a long time they usually become vinegar or rot. Soju is a distilled liquor designed to eliminate these drawbacks. There are distillation and dilution in soju, which is the dilution of pure alcohol obtained by removing almost all impurities when distilled by the sophisticated machine of today's continuous distillation. So-called distillers make products in large corporations. 95% of the alcohol content is diluted to 20-35%. Distillation is a product distilled by a simple distillation, which has been used for a long time, and contains a volatile substance as an impurity in raw materials and various alcoholic fermentation by-products derived therefrom. It is a liquor made by small manufacturers, and has been widely mourned since ancient times, but dilution is rarely found in the 1960s due to the sudden development of dilution due to raw material substitution measures.

Chitosan is a new substance that is easily absorbed by the human body of chitin in crustaceans, and refers to a substance obtained by deacetylating chitin in crabs, crayfish, and shrimp shells. In 1811, French natural historian Bracono discovered the unknown ingredient, chitin, contained in mushrooms. Later, in 1859, the chemist Rugue deacetylated chitin to obtain a new substance, which in 1894 the scientist Hupe Zeira called it chitosan. Chitosan's properties activate depleted cells, inhibiting aging, strengthening immunity and preventing disease. It also regulates biorhythms with the ability to activate the body's natural healing abilities. But the mechanism is not yet fully understood. Efficacy of the disease of chitosan is, firstly, a function of adsorbing and excreting excess harmful cholesterol in the body, that is, acting as a decholesterol. Second, it has an anticancer effect of inhibiting the proliferation of cancer cells. Third, by inhibiting the absorption of chloride ions causing the increase in blood pressure in the intestine, and then discharged to the outside of the body to suppress blood pressure increase and to promote effective bacteria in the intestine and activate the cells. In addition, blood sugar control, liver function improvement, and the effects of heavy metals and pollutants in the body are effective. Chitosan is the most easily absorbed form of chitosan oligosaccharides, chitosan acid salts in the salt instead of the amino group of chitosan, the effect is greatly reduced, so care should be taken.

Chitin and chitosan, known to be found in shells of shellfish, are almost identical in structure to cellulose, but are animal, have amino groups, are insoluble in water, and soluble in acids. Chitosan is obtained by deacetylation of chitin under strong alkali conditions. It contains 80% or more of the structural unit of β- (1-4) -2-amino-D-glucose. It is a biodegradable natural polymer material that can be easily dissolved and forms a film. In addition, chitosan has much stronger fat-binding ability than normal vegetable dietary fiber, which reduces intestinal fat absorption in animal experiments and decreases serum cholesterol levels, thus preventing and treating hypercholesterolemia and atherosclerosis. The effects of protecting liver injury, antibacterial activity, moisturizing and emulsifying stability, and various physiological functionalities of dietary fiber have been reported. Development of various products utilizing the functionality of chitosan can be envisioned, but research on the preparation of soju with chitosan and its effects on liver function after administration thereof is not yet known.

An object of the present invention is to provide an improved health functional liquor compared to the existing alcohol, and to provide an efficient manufacturing method thereof.

To solve the above problems, the present invention provides a shochu containing chitosan, characterized in that it comprises chitosan and vinegar. In another aspect, the present invention provides a method for preparing shochu containing chitosan, comprising the step of dissolving chitosan in vinegar, and then adding a solution to the shochu.

The chitosan-containing shochu of the present invention maintains lower total blood and liver total cholesterol and neutral lipid concentrations compared to conventional shochu, and serves as a functional shochu by controlling HDL-cholesterol, GOT, and GPT. Do it.

The present invention provides a shochu containing chitosan, comprising chitosan and vinegar.

Shochu containing chitosan of the present invention may include 3 to 8 parts by weight of chitosan 0.1 to 1.0 parts by weight and acetic acid concentration of 1.5 to 2.0% of vinegar with respect to 100 parts by weight of alcohol concentration of 15 to 22%.

The present invention also provides a method for preparing shochu containing chitosan, which comprises the step of dissolving chitosan in vinegar and then adding a solution to the shochu.

The preparation method of shochu containing chitosan of the present invention is prepared by dissolving 0.1 to 1.0 parts by weight of chitosan in 3 to 8 parts by weight of vinegar with an acetic acid concentration of 1.5 to 2.0% relative to 100 parts by weight of shochu, and then dissolving the solution. It may include the step of adding to the alcoholic beverage of 15-22% shochu.

Hereinafter, the shochu containing the chitosan of the present invention and a manufacturing method thereof will be described in more detail.

The present invention is based on the study that chitosan constantly affects lipid metabolism and liver function, and after adding chitosan to soju, total cholesterol, triglyceride, HDL-cholesterol content, GOT, GPT in liver and blood through various experiments By measuring the change in the level, it is intended to develop a functional shochu containing chitosan and to provide a preparation method thereof.

Korean people enjoy soju may drink if you drink moderately, but drinking too much damages the liver function, and also causes side effects such as alcoholism. Therefore, the present invention has been researched and developed in the urgent need for the development of functional shochu, which can drink more healthy and enjoyable shochu with such adverse effects. In addition, recently, healthy alcoholic beverages such as bokbunjaju and functional makgeolli are being developed, so it is expected to contribute to the globalization of soju by applying and developing soju, one of the main alcoholic beverages in Korea.

The present invention provides a shochu comprising chitosan and vinegar, and more particularly, the shochu of the present invention is 0.1 to 1.0 parts by weight of chitosan and 1.5 to 2.0% of acetic acid concentration compared to 100 parts by weight of alcohol of 15 to 22% alcohol concentration. Vinegar may include 3 to 8 parts by weight.

When the content of chitosan is 2.0 parts by weight or more, there is a problem of economic cost (chitosan is expensive), and when the amount is 0.1 parts by weight or less, the effect is almost insignificant, thereby limiting the optimum content.

In addition, vinegar is estimated to play a role of decomposing chitosan, and it can be said to be the optimal content ratio in consideration of economic efficiency to see the optimal effect.

Preferably, the soju of the present invention may include 0.18 parts by weight of chitosan and 5.27 parts by weight of vinegar with 1.75% acetic acid, relative to 100 parts by weight of alcohol having a concentration of 18.5%.

The present invention also provides a method for producing shochu containing chitosan, and more specifically, the method of the present invention is 0.1 to 1.0 chitosan in 3 to 8 parts by weight of vinegar with 1.5 to 2.0% of acetic acid concentration compared to 100 parts by weight of soju. After dissolving parts by weight to prepare a dissolving solution, the dissolving solution may include the step of adding alcohol to 15 ~ 22% alcohol shochu.

Preferably, in the preparation method of the present invention, 0.18 parts by weight of chitosan is dissolved in 5.27 parts by weight of vinegar of 1.75% acetic acid relative to 100 parts by weight of shochu, and then the solution is added to alcoholic beverages of 18.5%. It may include the step.

Soju prepared by the above method, as can be seen in the following experimental examples, blood cholesterol and triglyceride content of the experimental animal is lowered, and total cholesterol and triglyceride content in the liver tissue is less increased compared to the experimental animal ingested only shochu. In addition, compared to the experimental animals ingested only shochu lower blood and liver GOT and GPT, significantly increases the liver SOD activity, and also has the effect of increasing HDL-C and antioxidant activity. This shows that chitosan partially improves fat metabolism and liver function in alcohol-administered rats, and it can be used as a method of making soju-free hangover using chitosan. It will also inspire the development of research on efficacy.

Hereinafter, examples and experimental examples of the present invention will be described. However, the following examples and the like are intended to describe the present invention in more detail, but the scope of the present invention is not limited thereto.

Example 1 Preparation of Shochu Containing Chitosan

Chitosan solution was prepared by dissolving 0.63 g of chitosan (0.18 parts by weight, based on 100 parts by weight of soju) in 18 g of vinegar (0.09 parts by weight of acetic acid) at 1.75% of acetic acid concentration. . The chitosan was used from El Quitosan Korea Co., Ltd.

342 g of commercial shochu was added to the chitosan solution to prepare a shochu containing chitosan. Chitosan shochu, a mixture of the prepared shochu + vinegar + chitosan, was named AVC.

Example 2-10 Preparation of Shochu Containing Chitosan

Soju was prepared in the same manner as in Example 1, but chitosan shochu (AVC) was prepared by varying the content of chitosan and vinegar compared to soju (see Table 1 below).

(Unit: 100 parts by weight of alcohol, 18.5% shochu) Chitosan content Acetic Acid Concentration 1.75% Vinegar Content Example 2 0.10 5.27 Example 3 0.50 5.27 Example 4 1.00 5.27 Example 5 2.00 5.27 Example 6 0.18 One Example 7 0.18 3 Example 8 0.18 8 Example 9 0.18 10 Example 10 0.18 15

Comparative Example 1 Preparation of Shochu

A commercial shochu with an alcohol concentration of 18.5% was prepared and named A.

<Comparative Example 2> Preparation of shochu containing only vinegar

The soju was prepared in the same manner as in Example 1, but the soju was prepared by adding only 5.27 parts by weight of acetic acid concentration 1.75% vinegar to 100 parts by weight of chitosan. Shochu, a prepared soju and vinegar mixture, was named AV.

Experimental Example 1 Experiments on Breeding and Diet of Experimental Animals

1. Breeding and Diet of Laboratory Animals

The experimental animals used in this experiment were purchased from Orient (Seoul, Korea) male Sprague-Dawley (SD) rats 4 weeks old. Soju + vinegar prepared by the method of the control group (C, distilled water administration), the shochu (A) group prepared by the method of Comparative Example 1, by the randomized block design through the period of adaptation of the diet and animal room for 1 week (AV) group and the soju + vinegar + chitosan (AVC) group prepared by the method of Example 1 was divided into four groups.

Experimental animals were bred for six weeks in two separate stainless steel cages. The temperature of the animal room was maintained at 23-25, and the humidity at 50%, and the contrast was adjusted every 12 hours (8: 00-20: 00).

The selected animals were fed with AIN-93 diet (Orient, Korea) and sufficient water during the experiment. Animal breeding was carried out with the approval of the Animal Experimental Ethics Committee of Chonbuk National University (approval number CBU2008-018).

2. Administration of prepared soju to experimental animals

Alcohol prepared in the four groups were prepared orally administered soju 4g / kg BW level. Group C, a control group, was orally administered the same amount of secondary distilled water instead of alcohol. And the sample was maintained at or near room temperature before oral administration.

3. Treatment of experimental animals and sample collection

All animals were sacrificed after fasting for 12 hours after the end of the experiment. Blood samples were anesthetized with ether, blood was collected by cardiac bleeding, left on ice for about 1 hour, and centrifuged at 1,100xg, 4 for 15 minutes to separate serum. Liver was extracted immediately after blood collection, washed with physiological saline solution, dried with filter paper, and weighed. Separated serum and liver were stored at -70 until analysis.

Experimental Example 2 Weight and Dietary Intake Experiment

There was no significant difference between the groups as a result of the weight during the experiment. However, in the Soju (A) group (Comparative Example 1) and the Soju + Vinegar (AV) group (Comparative Example 2), the weight and diet were higher than the control (C) group. The intake tended to decrease slightly, and the shochu + vinegar + chitosan (AVC) group (Example 1) showed a similar trend as the control (C) group (see Table 2 below).

Results of weight and dietary intake between groups Parameters Groups C ¹⁾ A AV AVC Initial
weight (g) 132.98 ± 1.59 ^{2) 4) ns} 128.21 ± 1.36 ^ns 125.40 ± 0.59 ^ns 125.81 ± 0.51 ^ns Final
weight (g) 431.70 ± 8.98 ^ns 407.72 ± 2.43 ^ns 405.00 ± 6.03 ^ns 429.82 ± 0.86 ^ns Feed consumption
(g / day) 23.52 ± 0.77 ^{3) a} 20.99 ± 0.09 ^b 20.94 ± 0.23 ^b 21.49 ± 0.92 ^b

¹⁾ C, Control; A, Soju (alcohol 18.5%); AV, Soju + Vinegar (alcohol 18.5%, acetic acid 0,09%); AVC, Soju + Vinegar + Chitosan (alcohol 18.5%, acetic acid 0.09%, chitosan 0.18%)

²⁾ Values are mean ± SD (n = 6)

³⁾ Values with different superscripts within a raw are different significantly by ANOVA with Duncan's multiple range test at p <0.05.

⁴⁾ NS, values within a row are not different significantly by ANOVA with Duncan's multiple range test at p <0.05.

This result was judged to be due to a combination of factors such as decreased nutrient absorption rate due to intestinal mucosa damage, decreased diet due to high calorie supply, increased oxygen consumption due to alcohol consumption, and inefficient use of alcohol oxidation energy. Other studies have also reported that alcohol consumption inhibits the growth of animals because the calorie content of alcohol consumed reduces dietary intake, loses body fat and increases energy consumption.

Experimental Example 3 Lipid Concentration and Enzyme Activity Analysis of Serum and Liver

Serum and liver total cholesterol (TC), Triglycerides (TG), HDL-cholesterol, Glutamicoxaloacetic transaminase (GOT), and Glutamic pyruvic transaminase (GPT) are available from the Biochemistry Analyzer (FUJI DRI-CHEM 3500i) and the commercially available kit (Asan Pharm. Co. , LTD., Korea).

All experimental results were expressed as mean ± standard deviation (SD) using the SPSS program. The difference between the groups was analyzed by one-way ANOVA. If there was a significant difference between the groups, Duncan's Multiple Range test was conducted and the difference was verified at p <0.05.

1. Results of blood and liver lipid concentration test

Lipid content in blood and liver tissue according to alcohol intake is shown in Tables 3 and 4 below. The total cholesterol and triglyceride contents in blood and liver tissues were significantly increased in the Soju (A) group (Comparative Example 1) and the Soju + Vinegar (AV) group (Comparative Example 2). Soju + vinegar + chitosan (AVC) group (Example 1) showed a tendency to be lowered to a similar level as the control (C) group. In the case of HDL-cholesterol, the soju (A) group and the soju + vinegar (AV) group were significantly lower, but the soju + vinegar + chitosan (AVC) group tended to decrease slightly compared to the control (C) group. Seemed.

Blood Lipid Concentration Test Results Parameters Groups C ¹⁾ A AV AVC Total cholesterol
(/ dl) 78.00 ± 0.48 ^{2) 3) b} 104.75 ± 1.95 ^a 97.25 ± 6.62 ^ab 78.25 ± 2.52 ^b Triglyceride
(/ dl) 114.00 ± 1.98 ^c 209.75 ± 5.63 ^a 200.00 ± 3.08 ^ab 150.50 ± 7.17 ^bc HDL- cholesterol
(/ dl) 89.00 ± 3.96 ^a 52.83 ± 9.21 ^c 64.66 ± 3.73 ^bc 76.50 ± 0.50 ^ab

¹⁾ C, Control; A, Soju (alcohol 18.5%); AV, Soju + Vinegar (alcohol 18.5%, acetic acid 0.09%); AVC, Soju + Vinegar + Chitosan (alcohol 18.5%, acetic acid 0.09%, chitosan 0.18%)

²⁾ Values are mean ± SD (n = 6)

³⁾ Values with different superscripts within a raw are significantly different by ANOVA with Duncan's multiple range test at p <0.05

Results of measurement of lipid concentration in liver tissue Parameters Groups C ¹⁾ A AV AVC Total cholesterol
(/ dl) 4.21 ± 0.03 ^{2) 3) b} 6.87 ± 0.94 ^a 5.69 ± 0.55 ^ab 4.49 ± 0.16 ^b Triglyceride
(/ dl) 10.01 ± 0.44 ^b 13.84 ± 0.72 ^a 11.03 ± 0.75 ^b 10.12 ± 0.33 ^b

¹⁾ C, Control; A, Soju (alcohol 18.5%); AV, Soju + Vinegar (alcohol 18.5%, acetic acid 0.09%); AVC, Soju + Vinegar + Chitosan (alcohol 18.5%, acetic acid 0.09%, chitosan 0.18%)

²⁾ Values are mean ± SD (n = 6)

³⁾ Values with different superscripts within a raw are significantly different by ANOVA with Duncan's multiple range test at p <0.05

The total cholesterol concentration was significantly increased in the soju (A) group compared to the control (C) group. This is consistent with reports that alcohol intake increases total cholesterol levels. Chronic alcohol intake increases the intracellular NADH / NAD + ratio, which causes nutrient metabolism in the body, such as carbohydrates, lipids, and proteins, and in particular, inhibits oxidation of fatty acids and increases synthesis, increasing lipid synthesis in blood and liver tissues. It has been reported. In the alcohol + vinegar + chitosan administration (AVC) group, chitosan was thought to prevent and reduce the intestinal circulation of bile acids by chitosan excreted in the digestive tract by ligating lipids increased by alcohol. Consistent with reports of lowering blood lipids.

2. Results of enzyme activity in blood and liver

Chronic alcohol administration by increasing the alcohol oxidized by O (microsomal ethanol oxidizing system) MEOS ^- is the oxygen radical generation, such as _2, and OH, H ₂ O ₂ is made causing a damage to the liver after all the lipid and oxide.

As shown in Table 5 below, the blood GOT and GPT activities were significantly higher in the soju group (A) than in the control group (C), which can estimate the extent of liver tissue damage due to chronic alcohol administration. there was. GOT was significantly lower in the soju + vinegar + chitosan (AVC) group than in the soju (A) group and the soju + vinegar (AV) group, and GPT also showed a significant difference in the soju + vinegar + chitosan (AVC) group. It was lowered to a level similar to that of the control (see Table 5 below).

Results of enzyme activity in blood and liver tissue Parameters Groups C ¹⁾ A AV AVC Serum
GOT (U / l) 114.00 ± 2.02 ^{2) 3) ab} 143.33 ± 9.56 ^a 139.00 ± 1.40 ^a 111.50 ± 4.75 ^b GPT (U / l) 21.33 ± 0.77 ^b 29.75 ± 0.03 ^a 28.50 ± 0.43 ^a 21.75 ± 0.03 ^b Liver
GOT (U / l) 72.52 ± 3.98 ^{4) ns} 96.56 ± 3.81 ^ns 85.20 ± 2.83 ^ns 84.63 ± 5.11 ^ns GPT (U / l) 58.66 ± 5.43 ^ns 66.16 ± 1.72 ^ns 72.89 ± 0.55 ^ns 60.71 ± 6.22 ^ns

¹⁾ C, Control; A, Soju (alcohol 18.5%); AV, Soju + Vinegar (alcohol 18.5%, acetic acid 0.09%); AVC, Soju + Vinegar + Chitosan (alcohol 18.5%, acetic acid 0.09%, chitosan 0.18%)

²⁾ Values are mean ± SD (n = 6)

³⁾ Values with different superscripts within a raw are significantly different by ANOVA with Duncan's multiple range test at p <0.05.

⁴⁾ NS, values within a row are not different significantly by ANOVA with Duncan's multiple range test at p <0.05.

GOT and GPT activity in serum is an enzyme that reflects degeneration or necrosis of hepatocytes, and large amounts of alcohol are released into the blood upon liver tissue damage due to excessive intake of alcohol and high fat diet. Increasing its value indicates a decrease in liver function. Among them, serum GOT is increased when hepatocytes and heart muscle are destroyed, and it is reported that the increase of serum GOT when alcohol is ingested is caused by hepatocellular destruction. It was expected that chitosan lowered GOT activity increased by soju administration, potentially preventing liver damage.

<Experimental Example 4> SOD activity investigation experiment

1. Experimental method for SOD activity of liver

To analyze the superoxide dismutase (SOD) activity of liver tissue, pretreatment was performed by Ayako's method, and a commercial kit (assay designs Stressgen Ann Arbor, Mi USA) was used.

2. Experimental results of liver SOD activity investigation

SOD activity test results in liver tissue Parameters Groups C ¹⁾ A AV AVC SOD
(U / g) 195.88 ± 4.84 ^{2) 3) a} 148.18 ± 6.21 ^b 164.96 ± 0.50 ^ab 187.31 ± 3.26 ^a

¹⁾ C, Control; A, Soju (alcohol 18.5%); AV, Soju + Vinegar (alcohol 18.5%, acetic acid 0.09%); AVC, Soju + Vinegar + Chitosan (alcohol 18.5%, acetic acid 0.09%, chitosan 0.18%)

²⁾ Values are mean ± SD (n = 6)

³⁾ Values with different superscripts within a raw are significantly different by ANOVA with Duncan's multiple range test at p <0.05

Antioxidant activity has a direct or indirect relationship with various physiological functions, especially anti-aging, antimutagenic, anticancer, and anti-arteriosclerosis. In other words, antioxidants act to effectively remove or deactivate free radical free radicals that cause aging, carcinogenesis, and atherosclerosis.

Cytochrome P450 2E1 (CYP2E1) enzyme, which is caused by chronic alcohol intake, generates many unstable oxygen molecules and highly reactive free radicals. On the other hand, by inhibiting the absorption of essential nutrients, the concentration of antioxidants in the body is lowered, and the balance between oxidation and reduction in vivo is broken.

Ingesting alcohol in animals increases SOD activity because free radicals, including NADH or superoxide anions, which are produced in large quantities by alcohol dehydrogenase (ADH), induce the gene expression of SOD. There is research showing that the increase has decreased.

The results showed that the soju + vinegar + chitosan (AVC) group showed significantly higher SOD levels than the soju (A) and soju + vinegar (AV) groups. As a result, it was estimated that it may help to suppress the oxidative mechanism caused by harmful oxygen in the liver of damaged liver due to soju + vinegar + chitosan (AVC) intake (see Table 6 above).

The shochu containing chitosan of the present invention is expected to prevent side effects due to excessive drinking, to contribute to a sound drinking culture, to contribute to the profit creation of producers, and ultimately to contribute to the national food industry development. .

Claims (4)

delete delete A first step of dissolving chitosan 0.63 g in 18 g of acetic acid having a concentration of 1.75% acetic acid to prepare a chitosan solution in which chitosan is dissolved; And a second step of adding the chitosan solution to 342 g of alcohol concentration of 18.5% soju. delete