KR101200344B1 - Manufacturing method of functional Momordica charantia tea for lowering blood glucose - Google Patents

Abstract

The present invention relates to a blood glucose lowering functional drink and tea and a method for preparing the same, wherein the yogurt is used as a main raw material. Finely grinding the dried bitter gourd; And after washing the method and method of producing a hypoglycemic functional tea comprising the step of squeezing the crushed bitter gourd for 10 to 60 minutes at 150 ~ 110 ℃, cutting finely; The cut seed-containing bitter gourd is mixed with brown sugar in a 1: 1 ratio and then fermented for 5 to 6 months, or the cut seed-containing bitter gourd is mixed with distilled water in a ratio of 1: 1 and then 10 to 12 at 60 to 80 ° C. Bathing for time; And fermented Yeoju fermentation broth or Yeoju bath solution, the method for producing a blood sugar-lowering functional beverage comprising as an active ingredient a Yeoju extract comprising the step of mixing by adding pork potato extract, black ginseng extract, mulberry leaf extract and bellflower extract . The functional beverage for lowering blood sugar and tea according to the present invention have excellent effect on lowering blood sugar and preventing and improving diabetes by using Yeoju as a main raw material, and have an effect of restoring liver damage caused by heavy metals. It can be usefully used to prevent or ameliorate diseases caused by.

Description

Manufacturing method of functional Momordica charantia tea for lowering blood glucose}

The present invention relates to a method for manufacturing a blood glucose lowering functional yeast tea, which has a blood glucose lowering activity as a main ingredient.

Diabetes is the number one disease causing the single disease death, and it is estimated that 150 million diabetics worldwide and 4 million diabetics in Korea. The World Health Organization expects to reach 330 million people with diabetes in 2030. The number of people who die of diabetes in Korea is between 1 and 12,000 every year. This is the highest number among OECD countries. In 2002, Korea's diabetes mortality rate was 35.3 per 100,000 population, much higher than 5.9 Japan, 7.5 UK, and 16.6 Germany.

Diabetes is a metabolic disorder of carbohydrates, resulting in high blood sugar levels and glucose excretion in the urine, resulting in abnormal production, secretion or use of insulin. Most of the food we eat is broken down into digestive juices, called glucose, by which glucose is transported into blood vessels and into the cells of our bodies for growth and energy. When glucose enters the cell, it must have insulin, which is produced by the pancreas behind the stomach. When we eat, the pancreas automatically produces the right amount of insulin to move glucose from the blood into the cells. In diabetics, the pancreas produces little insulin or the cells do not respond to it, causing glucose It does not go into the blood remains in the urine is discharged into the blood glucose, but the body does not use it will cause a number of abnormal symptoms.

In addition, diabetes mellitus is classified into several types according to the type. First, type 1 diabetes, also called insulin dependent or pediatric diabetes, is diabetes caused by autoimmune disease. In other words, the body's immune system, which has to fight infection from the outside, attacks and destroys the beta cells that secrete insulin in the pancreas, resulting in no insulin secretion or decreased secretion. The mechanism by which the attack is not yet the cause is still unknown. In addition, type 1 diabetes accounts for less than 10% of all diabetes and occurs mainly in children and adolescents but can occur at any age, with symptoms such as thirst, increased urination, continued hunger, weight loss, loss of vision, and extreme If you have fatigue and do not treat it, you may fall into a life-threatening coma. Second, there is type 2 diabetes, also called insulin-independent diabetes. It accounts for over 90% of all diabetes and usually occurs after age 40, and the patient is usually obese. In the case of type 2 diabetes, the pancreas secretes insulin, but the body does not utilize the secreted insulin effectively, resulting in high blood sugar, which is treated with oral hypoglycemic agents and insulin. Symptoms of type 2 diabetes appear slowly and are not as pronounced as those of type 1 diabetes, including symptoms of fatigue, frequent urination, thirst, weight loss, decreased vision, frequent infections, and poor healing. Third, there is gestational diabetes, which refers to diabetes occurring during pregnancy or first diagnosed during pregnancy, which generally disappears when pregnancy ends due to childbirth, but there is a high risk of developing type 2 diabetes later. Lastly, it is classified as diabetes due to other factors, which refers to diabetes caused by a decrease in insulin activity due to certain drugs, hormones, and genetic diseases, and includes diabetes due to pancreatitis or pancreatic cancer.

On the other hand, the ultimate goal in the treatment of diabetes can be said to prevent complications while managing to maintain blood sugar normally. Health care for diabetics can be divided into three categories: diet, exercise, and drug therapy. The diet is low-salt, low-fat, and moderate alcohol consumption. Exercise therapy reduces blood sugar by reducing resistance to insulin, and facilitates lipid metabolism to prevent atherosclerosis, so health can be managed according to the patient's condition therapy. There are two types of drug therapy, oral hypoglycemic drugs and insulin therapy. The regular blood glucose test should be done to change the dose and drug, and to check the side effects and complications.

However, in the case of drugs that are currently used for the treatment of diabetes, there is a problem that the continuous drug is insufficient, causing various side effects in the body, and in particular, many therapeutic agents cause kidney and liver toxicity.

Therefore, there is an urgent need to develop a new natural medicine for diabetics that reduces these side effects and has excellent pharmacological effects.

Litchi ( Momordica charantia L.) is a vegetable or medicinal plant belonging to the family Cucurbitaceae, which grows mainly in tropical or subtropical areas. The fruit is mainly used for food, and bitter taste is so strong that it is generally called bitter gourd or bitter melon. Fruits are green when they are young and become orange when they are more mature. Later, the pulp bursts, exposing red asterisk, and the seeds are usually brown. In Japan, China, and Southeast Asia, mainly immature fruits are grown for food, but young leaves are also used for food.

Yeoju, which was planted for ornamental purposes on the fence of a house in Korea, has recently been used as a variety of health food in some developed countries such as the United States and Europe. Yeoju's bitter taste stimulates the stomach to promote digestion and appetite, and also has a healthy, formal action. In addition, traditional medicine in Southeast Asia has been used as a food that is effective in skin diseases, night blindness, parasites, rheumatism, gout, and physical weakness.

In addition, research on the composition of Yeoju has been conducted since the 1960s, and various types of primary and secondary metabolites were separated from fruits, leaves, stems, roots, and seeds. In Yeoju, various primary and secondary metabolites such as fats, crude proteins, water soluble fiber, minerals, essential oils, flavonoids, phenolic acids, glycosides and critterpenes, and especially immature fruit, are rich in vitamin C and vitamin A.

Among the secondary metabolites in Yeoju, cucurbitane-type triterpenoids have been known as major functional substances, and they have been studied to have an anti-obesity effect. Charantin is a type of cucurbitane-type triterpenoid isolated from Yeoju and is one of the most studied. It is reported that this substance exists as a mixture of two substances, sitosteryl glucoside and stigmasteryl glucoside.

In addition, carotene, the main functional ingredient of Yeoju, has been proven to have high effect on lowering insulin resistance-related blood sugar, and the bitter taste of Yeoju has phytosterol glycosides and many amino acids, galactronic acid, citrulline, and pectin. These ingredients are known to have excellent blood sugar lowering function. Especially, caranthine, a peptide substance also called phytoinsulin, activates beta cells that play a crucial role in insulin secretion and promotes insulin secretion. It is reported to play a role in lowering.

Therefore, as described above, research has been attempted to apply Yeoju containing useful ingredients in the body to various medicines and functional foods, but Yeoju has hardly been used as a main ingredient of drinks or tea.

Accordingly, the present inventors confirmed that Yeoju can improve or treat diabetes, and further, the present invention has been completed by preparing functional drinks and tea using Yeoju so that consumers can easily and conveniently ingest drinks or tea using Yeoju.

Accordingly, an object of the present invention is to provide a blood glucose lowering functional tea and a beverage having the main ingredient of Yeoju excellent in improving blood sugar lowering and diabetes and a manufacturing method thereof.

In order to reach the object of the present invention as described above, the present invention,

Washing the litchi, then cutting to dry at low temperature;

Finely grinding the dried bitter gourd; And

It provides a method for producing a blood glucose lowering functional tea comprising the step of squeezing the crushed bitter gourd at 110 ~ 150 ℃ for 10 to 60 minutes.

In one embodiment of the present invention, the steaming is first steamed for 10 to 60 minutes at 110-150 ° C. while stirring by mechanical removal method, and then further steamed for 10-30 minutes at 80-110 ° C. again. It may include.

The present invention also provides a functional hypoglycemic difference produced by the method according to the present invention.

Further, according to the present invention,

Washing the litchi, then cutting it finely;

The cut seed-containing bitter gourd is mixed with brown sugar in a 1: 1 ratio and then fermented for 5 to 6 months, or the cut seed-containing bitter gourd is mixed with distilled water in a ratio of 1: 1 and then 10 to 12 at 60 to 80 ° C. Bathing for time; And

It provides a method for producing a hypoglycemic functional beverage comprising the fermented yeast fermentation broth or fermented fermented soybean juice extract, black ginseng extract, mulberry leaf extract and bellflower extract comprising the addition of the mixed extract as an active ingredient.

In one embodiment of the present invention, the fermentation broth or fermented Yeoju is 50 to 60 parts by weight, 12.5 to 15 parts by weight of pork potato extract, 7.5 to 10 parts by weight of black ginseng extract, 7 to 10 parts by weight of mulberry leaf extract , Bellflower extract may be added 12.5 ~ 15 parts by weight and 0.5 to 1.0 parts by weight of vitamin C or sodium citrate.

Furthermore, the present invention provides a functional blood glucose lowering functional drink prepared by the method according to the present invention.

The functional tea and beverage for lowering blood sugar according to the present invention have excellent effects on lowering blood sugar and preventing and improving diabetes by using Yeoju as a main raw material, and thus have an effect of restoring liver damage caused by heavy metals. It can be usefully used for preventing or ameliorating diseases caused by abnormalities.

Figure 1 shows a graph measuring the amount of change in blood glucose level for 8 weeks by treating the strain of the yeast extract for each variety according to the present invention to the diabetic mice.
Figure 2 shows the results of confirming the expression of insulin by treating the varietal extract of each variety according to the present invention to diabetes-induced mice and immunostaining β-cells of the pancreas.
Figure 3 shows the results of observation of the liver tissue of the ordinary mouse hematoxylin-eosin staining by optical microscope as a control to see the effect of the extract of each varieties according to the present invention on acute lead poisoning mice.
Figure 4 is a control to see the effect of the extract of each varieties according to the present invention on acute lead poisoning mice liver tissue of acute lead poisoning mice hematoxylin-eosin staining observed by optical microscope It is shown.
FIG. 5 shows the results of observing the 5% Philippine Yew Extract according to the present invention in an acute lead-addicted mouse and staining the liver tissues with hematoxylin-eozin stained with an optical microscope.
Figure 6 shows the results obtained by treating 10% Philippine bitter melon extract according to the present invention to acute lead poisoning mice and staining the liver tissues with hematoxylin-eosin staining under an optical microscope.
Figure 7 shows the results of the 5% Japanese bitumen extract according to the present invention treated with acute lead poisoning mouse and liver tissue hematoxylin-eosin staining observed with an optical microscope.
Figure 8 shows the results obtained by treating 10% Japanese bitter melon extract according to the present invention to acute lead poisoning mice and staining liver tissues with hematoxylin-eosin staining under an optical microscope.

The present invention is characterized in that it provides a functional blood glucose lowering tea and beverage and the method for producing the same as the main raw material.

It was used in the present invention, a gourd as the main raw material for the production of the excellent functionality and tea beverages hypoglycemic effect, the gourd (Momordica As described above, charantia L.) is used as a medicinal plant in China, Japan, and the United States, including Korea, and is often used for the treatment of trauma and ulcers, and is mainly grown for ornamental purposes in Korea. In addition, in traditional medicine of Southeast Asia, there is a pharmacological effect on skin diseases, night blindness, parasites, rheumatism, gout, physical weakness, etc., which are used for the treatment of these diseases.

In addition, Yeoju contains various physiologically active ingredients, which are known to contain glucosidide, saponin, alkaloids, oils, tripperpenes, proteins, steroids, vitamin C, beta-carotene, Fe, K, and the like. Vitamin C contains 120mg of 100g, which is 1.5 times of strawberry, 3 times of cabbage, and about 1.3 times of lemon, and is contained in juicy flesh, so it is hardly destroyed even when heated.

On the other hand, the present invention has been found that Yeoju containing various biologically active ingredients is excellent in lowering blood sugar and can improve and cure diabetes. It is characterized by providing a functional tea and drink for hypoglycemic use with the bitter gourd.

In the case of the hypoglycemic functional tea according to the present invention, looking at the manufacturing method of the tea, washing the bitter gourd, cutting and drying at a low temperature; Finely grinding the dried bitter gourd; And it may include the step of grinding the crushed bitter gourd.

At this time, any of the above can be used in the present invention can be used if it is commercially available Yeoju, preferably Korean, Chinese, Japanese varieties (Nikko, Dragon, Erabu), Philippine varieties (Verde Buenas, Sta Monica, Galaxy) and the like, especially Korean native species have been shown to have excellent efficacy. In addition, all the above-mentioned bitter melon used in this invention uses the bitter melon containing a seed.

More specifically look at the manufacturing method of the hypoglycemic tea according to the present invention, first, wash by cutting the bitter gourd. At this time, the washing can be directly washed by hand to avoid damaging the shape of the running water or can be washed using a washing machine. The washed bitter gourd is then cut into thin slices, which may preferably be cut with seeds. Cut the bitter gourd low temperature drying or natural drying so that the components of the bitter fruit is not destroyed, preferably the low temperature drying may be dried for 24 to 36 hours at a temperature of 25 ~ 30 ℃.

Subsequently, when the drying process is completed, finely crushed the dried bitter gourd, the crushed bitter gourd can be manufactured by using the bitter gourd to lower blood sugar by individually packaging in the form of tea bags.

In the method of manufacturing tea according to the present invention, the "roast" is one of the important factors for determining the quality of tea, can be usually performed by manual or mechanical work to eliminate the activity of the oxidase, such In the case of the heat treatment temperature during the wetting process, if the temperature is too high, the contents burn, and if it is too low, the enzyme remains as it is and the quality of the tea may be degraded. Therefore, special attention should be paid to temperature control in the wetting process.

In consideration of this point in the manufacturing method of the tea according to the present invention can be performed for 10 to 60 minutes at 110 ~ 150 ℃, preferably the steam can be carried out in a secondary process, that is, After performing the first steaming for 10 to 60 minutes at 110-150 ° C, the second steaming may be performed for 10 to 30 minutes at 80-110 ° C.

In addition, the steaming according to the present invention can be used for the grinding process of finely ground dried bitter gourd, or may be used for the steaming process after lightly drying the dried bitter gourd.

The tea material after the steaming process may be further naturally dried in a cool place so that the delicious flavor remains.

When the filling process is completed, the tea bag is packaged in an appropriate amount to prepare the functional difference for lowering blood sugar using the bitter gourd according to the present invention.

Therefore, as described above, the present invention can provide a method for manufacturing a blood glucose lowering functional tea having the main ingredient as a gourd, and can provide a functional blood glucose lowering functional tea prepared by the above method.

In addition, the present invention can provide a method for preparing a blood sugar lowering functional drink using the main raw material, the method is preferably, after washing the bite, cutting finely; The cut seed-containing bitter gourd is mixed with brown sugar in a 1: 1 ratio and then fermented for 5 to 6 months, or the cut seed-containing bitter gourd is mixed with distilled water in a ratio of 1: 1 and then 10 to 12 at 60 to 80 ° C. Bathing for time; And it may include the step of mixing by adding the fermented fermented Yeoju fermentation broth or Yeoju bath solution, pork potato extract, black ginseng extract, mulberry leaf extract and bellflower extract.

More specifically looking at the method of manufacturing the blood sugar-lowering functional beverage according to the present invention, after washing the bitter gourd first, to remove the water and cut into a thin slice form, this process is the blood sugar drop is the main raw material described above It can be carried out in the same manner as the manufacturing method of the functional tea.

In addition, in the present invention, the drying may be performed by a method of natural drying, low temperature drying or lyophilization, and grinding may be performed by manual or mechanical apparatus.

The fermentation can be carried out using a conventional fermentation tank known in the art, preferably, can be fermented by storing in a cool place covered with a lid using a sterilized jar.

In addition, the method for preparing a blood sugar-lowering beverage according to the present invention may perform the fermentation process in the same manner as the above-described finely cut bitter gourd, or mix the cut bitter gourd with distilled water in a ratio of 1: 1. After, the hot water can be obtained by hot water for 10 to 12 hours, preferably 12 hours at a temperature of 60 ~ 80 ℃.

The fermented fermentation broth or Yeoju tang liquid obtained through the above process may be added to the fermented Yeoju extract or Yeoju tang liquid by adding pork potato extract, black ginseng extract, mulberry leaf extract and bellflower extract, wherein the fermented fermentation broth or Yeoju 50 to 60 parts by weight of biscuit, 12.5 to 15 parts by weight of pork potato extract, 7.5 to 10 parts by weight of black ginseng extract, 7 to 10 parts by weight of mulberry leaf extract, 12.5 to 15 parts by weight of bellflower extract and vitamin C or citric acid Sodium may be added at 0.5 to 1 parts by weight.

In addition, in the manufacturing process of the functional beverage for lowering blood pressure according to the present invention, the pork potato, which is an ingredient added in addition to the main ingredient Yeoju, contains inulin which is an effective ingredient for maintaining insulin at a normal value, and has very low calories, and a dietary fiber content rate. It is high in the intestine and also useful in the role of multiplying the lactic acid bacteria and constipation is useful. However, when excessively ingested there is a problem that the body absorption rate is lowered. Therefore, in consideration of this point, the extract obtained from the pork potato is preferably added in an amount of 12.5 to 15 parts by weight based on the total weight of the beverage according to the present invention.

The black ginseng is known to contain 7 to 30 times more saponin than red ginseng, and contains organic germanium and acidic polysaccharides. The black ginseng absorbs digestion faster than ginseng, and the active ingredient content is also higher than that of ginseng. However, the black ginseng may also cause respiratory disorders, nervous breakdowns and headaches when ingested excessively. Therefore, the black ginseng is preferably added in an amount of 7.5 to 10 parts by weight based on the total weight of the beverage according to the present invention.

The mulberry leaves are rich in iron, calcium, fiber, etc., and are effective in preventing hypertension, stroke, arteriosclerosis, and heart disease, reducing cholesterol, clearing blood, and inhibiting aging as well as being rich in 'rutin', a capillary substance. It is known to be good for hemorrhagic disease because it contains 'GABA', a neurotransmitter. On the other hand, if the mulberry leaves are ingested excessively because there is a problem that may cause allergies in the body, it is preferable to add to 7.0 to 10 parts by weight relative to the total weight of the beverage according to the present invention.

The bellflower contains good ingredients for diseases related to the neck, lungs and nose and is rich in nutrients, which is good for anti-cancer activity, sputum removal, diarrhea, antipyretic, antibacterial and strengthening immunity as well as good taste and aroma. There is this. However, if the body is too cold intake over time can cause digestive problems. Therefore, in consideration of this point, the bellflower is preferably added in an amount of 12.5 to 15 parts by weight based on the total weight of the beverage according to the present invention.

Furthermore, in addition to the above components, vitamin C or sodium citrate may be further added, and the content of these components may be added in an amount of 0.5 to 1.0 parts by weight based on the total weight of the beverage according to the present invention.

The above solution is added to the Yeoju fermentation broth or Yeoju bath solution to mix the solution after the mixed solution as it is or after the filtration process in a glass bottle or ampoule, such as a beverage container used in the art by packing the blood pressure according to the present invention Lowering functional beverages can be prepared.

Above, the functional tea and drink for lowering blood pressure according to the present invention as described above are excellent in lowering blood sugar and have an excellent effect of improving diabetes, and especially among Korean varieties and Japanese varieties of Yeoju used. Compared with the varieties, the effect is remarkably superior.

That is, according to one embodiment of the present invention, the extracts obtained by using the strains of each variety of the active oxygen scavenging activity and antioxidant enzymes SOD, APX and Catalase according to the treatment of DPPH, ABTS cation and nitrite As a result, all kinds of Yeoju varieties had antioxidant activity, especially Korean native and Japanese varieties Peacock, Nikko, Dragon, Erabu showed better antioxidant activity than other varieties. This activity was found to be higher than the immature blue fruit and the extract of the leaves than when using the other site (see Experimental Examples 2 and 3).

In addition, according to another embodiment of the present invention, the activity and blood glucose reduction effect to improve the diabetes was measured in each of the varieties of the extract prepared in the present invention, that is, administering the extract to the mice that induced diabetes Then, as a result of measuring the change in blood glucose, it was shown that when the host extract according to the present invention was administered, blood glucose was reduced, and pancreatic beta cells secreting insulin were activated (see Experimental Example 4).

Therefore, through the above results, the present inventors found that the extract of Yeoju in accordance with the present invention and the functional beverage for lowering blood sugar containing the Yeoju extract can prevent or treat diabetes through the action of reducing blood sugar and activating the secretion of insulin in the body. And it was found.

Furthermore, the bitter gourd extract according to the present invention is characterized by restoring liver damage due to heavy metals.

Among many heavy metals, lead is one of the most toxic metal contaminants found in paints, ceramics, glass, gasoline, tobacco, wine and canned fruit. Accumulation of lead in the body leads to limb paralysis, blindness, memory impairment, mental disorders, infertility, anemia, and erectile dysfunction.

Meanwhile, Yeoju extract according to the present invention has an activity of detoxifying heavy metals, in particular, lead poisoning. According to an embodiment of the present invention, the Yeoju extract is administered to lead-addicted mice with drinking water, followed by AST and ALT analysis was performed after staining with hemacoxylene and eosin for optical microscope observation.

As a result, it was found that the group administered with the extract of Yeoju has an effect of protecting the liver-induced liver damage (see Experimental Example 5).

Therefore, the extract of Yeoju or Yeoju used as the main raw material of the functional tea and beverage according to the present invention has the effect of reducing blood sugar as well as restoring liver damage due to heavy metals, and further having antibacterial activity against harmful bacteria. There is this.

In addition, the hypoglycemic functional tea and beverage according to the present invention is characterized by excellent consumer preference through sensory analysis.

Therefore, the hypoglycemic functional tea and the beverage according to the present invention can be used as a functional food, preferably a functional food that can prevent and improve diseases that may be caused by abnormalities of blood sugar.

The term "functional food" refers to 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, or biotechnological techniques to act and express the function of the food for a specific purpose. It means a food that is designed and processed to fully express the body regulatory function related to the living body, specifically, it may be a health functional food. 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 addition, the term "drink" refers to a generic term for drinking to quench thirst or to enjoy a taste and includes a functional drink. The beverage is an essential ingredient in the ratio indicated, and includes no composition other than the composition for preventing and improving the inhibition or diabetic symptoms of the harmful food group, and various flavors or natural carbohydrates, such as ordinary drinks May be contained as an additional component.

Furthermore, in addition to the above-described functional tea and beverage for hypoglycemic use of the present invention, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors such as flavoring agents, colorants and fillers (such as cheese and chocolate), Pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like, which components may be independently or It can be used in combination.

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example  1>

Preparation of Yew Extract

Yeoju was used by country and varieties. Korean varieties were used as Korean varieties, and Peacock, Nikko, Dragon, and Erabu were used as Japanese varieties. Verde Buenas, Trident357, Sta Monica, Galaxy, Sta. Rita Strain. L and the like were used. The method of obtaining the extracts using the bitter gourd is first harvested the bitter cultivated by eco-friendly organic method, and then the appropriate fruit is selected from the bitter gourd and the selected bitter fruit is washed to obtain a hygienic extract. The washed bitter gourd is cut into thin pieces with seeds and dried into thin pieces to be evenly dried. The sliced bitter fruit is dried in the shade or low temperature dried using a low temperature dryer to prevent the ingredients from being destroyed. .

< Example  2>

Preparation of yeast tea for hypoglycemic and diabetic improvement

For the production of Yeoju tea, the environment-friendly cultivation, selective harvesting, washing, thinly slicing the low-dried Yeoju finely and then went through the first steaming process and the second steaming process while preventing nutrients from being destroyed by using an automatic machine. The squeezed soot was sealed in a tea bag or packaged in powder form.

< Example  3>

Preparation of Yeoju drink for hypoglycemic and diabetic improvement

For the production of Yeoju beverages, the environment-friendly cultivation, selective harvesting and washing, thinly sliced, and dried the low-temperature dried Yeoju to make an extract or fermented as it is by cutting fresh Yeoju into fine fermentation to make fermentation stock solution. Using the fermented stock of Yeoju fermentation or water bath as the main raw material, pig potato, 6 years old ginseng, 9, 9 poinseng black ginseng, mulberry leaf fermentation stock, bellflower extract, etc. were mixed at the optimum ratio. The mixed solution was prepared as a bottled beverage or ampoules extract to drink Yeoju beverages with enhanced glycemic efficacy.

< Experimental Example  1>

Sensory evaluation of the product

<1-1> Sensory Analysis of Yeoju Tea

Five-point symbol scale method (5 points; very good, 4 points; good, 3 points; normal, 2 points) was used for sensory analysis of Yeoju brewing tea including Yeoju seeds. 1 point; not very good) to evaluate the sensory performance. Participants were 15 panelized college students.

As a result, as shown in Table 1, the tea made from the bitter gourd produced by the method of the present invention was found to have a high overall acceptability, and was also found to have excellent drinking convenience.

Evaluation item Sample tea Taste 3.75 ± 0.39 Aroma 3.82 ± 0.21 Color 3.79 ± 0.27 Turbidity 3.95 ± 0.46 Total 3.85 ± 0.35

<1-2> Sensory Analysis of Yeoju Beverage

For the sensory analysis of Yeoju mixed drinks with main ingredients, the taste, aroma, color, turbidity, and comprehensive preference are five-point symbol scale method (5 points; very good, 4 points; good, 3 points; normal, 2 Score; not good, score 1; very bad). Participants were 15 panelized college students.

As a result, as shown in Table 2, the beverage prepared according to the present invention was found to have high overall acceptability, and the convenience of drinking was also good.

Evaluation item Sample drink Taste 3.81 ± 0.52 Aroma 3.52 ± 0.27 Color 3.85 ± 0.41 Texture 3.78 ± 0.29 Turbidity 3.95 ± 0.35 Total 3.82 ± 0.46

< Experimental Example  2>

Antioxidant Activity of Yeoju Extracts

<2-1> DPPH free radical  Scavenging activity measurement

In order to measure DPPH free radical scavenging activity of Yeoju extract, 100 μl of 1 X 10 ^-4 M DPPH and extracts of each concentration were taken and mixed. After mixing for 30 minutes in dark conditions, the residual radical concentration was measured at 517 nm using ELISA Reader (Bio-RAD, USA). The magnitude of the reducing power of the sample was expressed as radical scavenging activity, and RC50 was expressed as the amount of sample required to reduce the DPPH concentration in half (µg), and butylatedhydroxytoluene (BHT), ascorbic acid (Vitamin C) and Compared. The results are shown in Tables 3 and 4 below.

Cultivar RC ₅₀ (µg / ml) Native (Kor) 102.6 Native (Chi) 123.6 Peacock (Jap) 117.3 Nikko (Jap) 108.5 Dragon (Jap) 122.4 Erabu (Jap) 109.8 Kyushu (Jap) 121.7 Verde Buenas (Phi) 119.3 Trident 357 (Phi) 105.2 Sta Monica (Phi) 130.2 Galaxy (Phi) 121.1 Sta. Rita Strain. L (Phi) 118.9 Vitamin c 98.8 BHT 95.6

Plant parts RC ₅₀ (µg / ml) Immature fruit 107.5 ± 8.9 Mature fruit 152.3 ± 7.7 Leaf 149.5 ± 12.8 Stem 289.1 ± 18.1 Vitamin c 98.5 ± 5.9 BHT 96.1 ± 6.2

As a result, Korean native species showed the highest activity, followed by Filipino varieties 'Tridant 357' and Japanese varieties 'Nikko'. This indicates that the antioxidant power of Yeoju extract is superior to vitamin C and BHT. In addition, the antioxidant activity of the red yeast fruit of the Korean native varieties, which showed the highest activity, was highest in the blue immature fruit extract, and showed radical scavenging activity similar to that of the synthetic oxidants BHT and vitamin C. It showed higher scavenging activity.

<2-2> ABTS  Cation scavenging activity

To measure ABTS cation scavenging activity of Yeoju extract, 2.6 mM and potassium persulphate were mixed with 7.4 mM ABTS (2,2'-azinbis- (3-ethyl-benzothiazoline-6-6sulfonic acid) solution and in dark conditions After reacting for about 15 hours, the absorbance was diluted to 1.5 at 414 nm, and 150 µl of the sample prepared for each concentration was added to 3 ml of the diluted solution, shaken with a vortex mixer for 10 seconds, and left at room temperature for 90 minutes, and then absorbed at 414 nm. And ascorbic acid was prepared at the same concentration as the sample, and the absorbance was measured by the same method.The cation scavenging ability was expressed by the relative ascorbic acid equivalent antioxidant capacity (RAEAC), which was as low as 1.000. When the same concentration of the sample shows the ABTS cation scavenging ability was calculated by the following equation The results are shown in Table 5.

Aaa: Absorbance change when ascorbic acid is added

Caa: concentration of ascorbic acid

As: Absorbance change when the sample is put

Cs: sample concentration

Cultivars Scavenging activities of ABTS ⁺ free radical
(RAEAC) 500ug / ml 1000ug / ml 1500ug / ml 2000ug / ml Native (Kor) 0.093 ± 0.01 0.161 ± 0.02 0.290 ± 0.06 0.396 ± 0.11 Native (Chi) 0.119 ± 0.03 0.154 ± 0.03 0.303 ± 0.05 0.391 ± 0.07 Peacock (Jap) 0.121 ± 0.03 0.157 ± 0.01 0.295 ± 0.08 0.423 ± 0.01 Nikko (Jap) 0.108 ± 0.01 0.163 ± 0.03 0.307 ± 0.01 0.414 ± 0.06 Dragon (Jap) 0.087 ± 0.01 0.139 ± 0.04 0.259 ± 0.05 0.364 ± 0.03 Erabu (Jap) 0.111 ± 0.02 0.145 ± 0.02 0.282 ± 0.06 0.374 ± 0.06 Verde Buenas (Phi) 0.103 ± 0.02 0.151 ± 0.01 0.261 ± 0.08 0.352 ± 0.07 Sta Monica (Phi) 0.079 ± 0.01 0.143 ± 0.04 0.239 ± 0.09 0.368 ± 0.07 Sta. Rita Strain. L (Phi) 0.095 ± 0.01 0.132 ± 0.02 0.269 ± 0.03 0.350 ± 0.09

As a result, the ABTS cation scavenging activity of each cultivars showed a tendency to increase proportionally as the concentration of the extract increased. Peacock extract of Japanese varieties showed 0.121 at 500 ㎍ / ml concentration, 0.157 at 1000 ㎍ / ml and 0.423 at 2000 ㎍ / ml, showing the highest scavenging activity among 9 cultivars. Chinese native species appeared in order.

<2-3> nitrite scavenging activity measurement

To measure the nitrite scavenging activity of Yeoju extract, 40 μl of the sample extract and 140 μl of 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 6.0) were added to 20 μl of 1 mM NaNO _2. Volume was adjusted to 200 μl. After the reaction solution was reacted in a constant temperature water bath at 37 ° C. for 1 hour, 1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid were mixed at a ratio of 1: 1. 80 μl of the prepared grease reagent and 1000 μl of 2% acetic acid were added thereto, and the mixture was mixed well. After 15 minutes of reaction at room temperature under dark conditions, the absorbance was measured at 520 nm, and nitrite scavenging ability was obtained as follows. The results are shown in Table 6 below.

N: nitrite scavenging ability

A: absorbance of 1mM NaNO ₂ added sample

    after standing for 1 hour

B: absorbance of 1NaNO ₂

C: absorbance of control

Cultivars       Nitrite scavenging ability (%) pH 1.2 pH 4.0 pH 6.0 Native (Kor) 85.8 ± 0.12 47.5 ± 0.55 0.3 ± 0.08 Native (Chi) 82.8 ± 0.16 47.3 ± 0.06 ND Peacock (Jap) 83.1 ± 0.03 46.6 ± 0.16 ND Nikko (Jap) 86.9 ± 0.06 46.9 ± 0.13 ND Dragon (Jap) 81.5 ± 0.07 44.5 ± 0.27 ND Erabu (Jap) 82.5 ± 0.21 45.9 ± 0.43 0.3 ± 0.02 Verde Buenas (Phi) 85.2 ± 0.45 46.7 ± 0.58 ND Sta Monica (Phi) 82.4 ± 0.19 45.8 ± 0.52 0.2 ± 0.06 Sta. Rita Strain. L (Phi) 82.9 ± 0.28 43.1 ± 0.13 ND

As a result, when the pH 1.2 of the reaction solution, all the extracts of Yeoju were able to decompose more than 80% of nitrite. Among the 'Nikko' and Korean native species, the highest nitrite scavenging activity was found in 86.9% and 85.8%, respectively. At pH 4.0, all of the nine varieties of Yeoju extract showed over 40% of nitrite scavenging activity. Therefore, the nitrite scavenging activity of varietal extracts was highest at pH 1.2, and the activity was gradually decreased or lost with increasing pH. This is the result confirmed that the activity is the best at pH 1.2, similar to the pH conditions in the stomach of the bond.

< Experimental Example  3>

Antioxidant Enzyme Activity of Yeoju Extracts

<3-1> SOD  ( Superoxide dismutase ) Active measurement

To measure the antioxidant enzyme activity of Yeoju extract, a solution containing 50 mM carbonic buffer (pH10.2), 0.1 mM EDTA, 0.1 mM Xanthine, 0.025 mM nitroblue tetrazolium (NBT), and enzyme solution was reacted at 25 ° C. for 10 minutes. In order to measure the reaction by the addition of Xanthine oxide, absorbance was measured for 5 minutes at 550 nm for 30 seconds. The results are shown in Tables 7 and 8 below.

Cultivar SOD activity (U / mg protein) Native (Kor) 30.52 ± 2.95 Native (Chi) 31.63 ± 1.75 Peacock (Jap) 32.26 ± 2.27 Nikko (Jap) 30.14 ± 2.31 Dragon (Jap) 28.72 ± 2.55 Erabu (Jap) 32.35 ± 3.17 Kyushu (Jap) 25.85 ± 2.08 Verde Buenas (Phi) 30.92 ± 3.51 Trident 357 (Phi) 25.26 ± 2.25 Sta Monica (Phi) 28.71 ± 3.17 Galaxy (Phi) 30.62 ± 2.86 Sta. Rita Strain. L (Phi) 26.35 ± 3.29

Plant parts SOD activity
(U / mg protein) Immature fruit 33.15 ± 3.71 Mature fruit 16.12 ± 2.53 Leaf 21.82 ± 2.41 Stem 8.15 ± 1.85

As a result, Korean native and Japanese varieties showed relatively high activity, and there were some differences among the varieties of each country. In order to measure the antioxidant enzyme activity of each part of the Yeoju, the samples were collected and examined, and the highest activity was observed in the immature blue fruit, and the leaf activity was relatively high.

<3-2> APX  ( ascorbate peroxide ) Active measurement

To measure APX activity of Yeoju extract, 50 ml potassium phosphate (pH 7.0), 0.5 mM ascorbate, 0.1 mM H ₂ O ₂ , 0.1 mM EDTA and enzyme solution were added to 1 ml of the total reaction solution for 5 minutes at 37 ° C. The change in absorbance was then measured at 290 nm for 2 minutes. The results are shown in Tables 9 and 10 below.

Cultivar APX activity
(U / mg protein / min) Native (Kor) 7.82 ± 0.17 Native (Chi) 6.23 ± 0.33 Peacock (Jap) 7.13 ± 0.41 Nikko (Jap) 8.55 ± 1.05 Dragon (Jap) 8.16 ± 0.78 Erabu (Jap) 5.86 ± 0.62 Kyushu (Jap) 7.54 ± 0.91 Verde Buenas (Phi) 6.18 ± 1.09 Trident 357 (Phi) 6.73 ± 1.02 Sta Monica (Phi) 7.55 ± 0.87 Galaxy (Phi) 8.17 ± 1.21 Sta. Rita Strain. L (Phi) 5.92 ± 0.72

Plant parts APX activity
(U / mg protein / min) Immature fruit 8.15 ± 1.15 Mature fruit 5.26 ± 1.21 Leaf 5.95 ± 0.85 Stem 1.98 ± 0.11

As a result, they showed relatively high activity in Korean and Japanese varieties' Nikko 'and Filipino varieties'Galaxy'.In order to measure the antioxidant enzyme activity of each Yeoju region, samples were collected from each region and immature than the fruit matured in orange. The fruit was found to have high activity, especially in the leaves, which showed a relatively higher activity than in the mature fruit.

<3-3> Catalase activity  Active measurement

To measure the Catalase activity of a gourd extract, 50mM potassium phosphate (potassium phosphate) (pH 7.0) to 10mM H ₂ O was added to the _second reaction with the enzyme solution observe the change in absorbance for 2 minutes at 240nm and ₂ of the first 1 minute H O The amount of enzyme to decompose ₂ is 1 unit. The results are shown in Tables 11 and 12 below.

Cultivar CAT activity
(U / mg protein / min) Native (Kor) 1.71 ± 0.03 Native (Chi) 1.53 ± 0.05 Peacock (Jap) 1.59 ± 0.08 Nikko (Jap) 1.85 ± 0.12 Dragon (Jap) 1.76 ± 0.09 Erabu (Jap) 1.37 ± 0.08 Kyushu (Jap) 1.52 ± 0.09 Verde Buenas (Phi) 1.69 ± 0.15 Trident 357 (Phi) 1.48 ± 0.06 Sta Monica (Phi) 1.45 ± 0.08 Galaxy (Phi) 1.63 ± 0.19 Sta. Rita Strain. L (Phi) 1.71 ± 0.15

Plant parts CAT activity
(U / mg protein / min) Immature fruit 2.05 ± 0.09 Mature fruit 1.47 ± 0.10 Leaf 1.38 ± 0.09 Stem 0.35 ± 0.07

As a result, Japanese varieties 'Nikko', 'Dragon' and Korean native species showed high activity. In addition, as a result of sampling by each site to measure the antioxidant enzyme activity of the Yeoju area, the activity was relatively high in the immature fruit, and the similar result was observed in the mature fruit and the leaf.

< Experimental Example  4>

Hypoglycemic and Diabetes Improvement Efficacy of Yeoju Extract

<4-1> Glucose By content measurement in vitro Tolerance ( glucose tolerance test ) Measure

in The BMI glucose-E kit was used to determine the effect of Yeoju extract on glucose content in vitro . 20 μl of Yeoju extract was added to 3.0 ml of enzyme solution dissolved in buffer solution. The mixture was sufficiently mixed and warmed at 37 ° C. for 5 minutes, and then absorbance was measured at wavelength 505 nm with blank as the control within 40 minutes. The content was determined. At this time, a solution containing 20 μl of standard solution (glucose 200mg / dl) in 3.0ml of enzyme solution was used as a standard solution.

<4-2> Effects of Yeoju's Diabetes Improvement in vivo Blood glucose level change

in To measure the effect of Yeoju extract on blood glucose level in vivo , diabetic mice were used from a Japanese company. Mice were bred for 8 weeks in the laboratory environment, and the experiment was performed by dividing the mice that were found to have induced diabetes by measuring blood glucose levels in the diabetes-induced mice before starting the experiment. The experiment was conducted for eight weeks, and blood glucose and weight changes were measured once a week on an empty stomach, and feed intake was examined once every two days.

As a result, as shown in Figure 1, the blood glucose level showed an upward trend from the beginning to the middle of the experiment, but slightly decreased from 5-6 weeks to the end of the experiment 8 weeks.

<4-3> Effects of Yeoju's Diabetes Improvement in vivo  Measurement of immunohistochemical changes in the pancreas

in To measure the effect of Yeoju extract on blood glucose level in vivo , diabetic mice were used from a Japanese company. The mice were raised for 8 weeks in the laboratory environment. Before the start of the experiment, the blood glucose was measured in the diabetic mice, and the mice were confirmed to have induced diabetes. Was measured and feed intake was checked once every two days.

As a result, as shown in Figure 2, in order to measure the immunohistochemical changes of the pancreas, the β-cells of the pancreas were immunostained to confirm the expression of insulin. In the treatment group, insulin immunoreactive cells showed a high degree of color development.

< Experimental Example  5>

Effect of Yeoju Extract on Liver of Acute Lead Poisoned Mice

To test the effects of Yeoju extract on liver of acute lead-addicted mice, Sprague-Dawley male rats of about 8-9 weeks old were purchased from Samtaco and maintained at 23 ± 2 ℃ and 50 ± 5% humidity. Animal cages (HB-303AAS) were acclimated for one week with unlimited supply of dietary and drinking water. The experimental group was divided into control group, lead alone group, and lead poisoning Yeoju hot water extract administration group, and the control group supplied primary distilled water, and the experimental group was poisoned by supplying lead acetate (1000ppm) with drinking water for 1 week. The hot water extracts were divided into Philippine (5%, 10%), Japanese (5%, 10%), and drinking water after lead poisoning. Serum and tissues were collected 6 weeks after the administration of the extract, and the serum was analyzed by aspartate aminotransferase (AST) and alanine aminotransferase (ALT). To determine the enzyme activity, 4 times of 0.25M sucrose buffer (pH7.5) per 1g of liver tissue was added and homogenized with a homogenizer (10,000xg, 2 minutes) under ice cooling. The homogenate was centrifuged to remove the nuclei and micro homogenates, and the supernatant was further centrifuged to separate crude enzyme sources. SOD activity was measured according to the method of Beauchamp and Fridovin (1971), and catalase activity was observed according to the method Aebi (1984). Liver was fixed in 10% Normal buffered formalin (NBF) for 24 hours for optical microscopy, washed with water and dehydrated with ethanol (70%, 80%, 90%, 95%, 100%). After clarification using xylene, the solution was embedded in hard paraffin through paraffin infiltration. The paraffin block was cut into 4-5 μm using a microtome, and then observed with an optical microscope by staining with hematoxylin-eozin.

Groups AST ALT Control    78.20 ± 4.92   36.33 ± 4.50 Pb 98.20 ± 7.89 ^* 45.80 ± 3.11 ^* P 5%    85.50 ± 8.19 34.00 ± 4.58 ^** P 10% 90.33 ± 9.02 ^*   40.50 ± 4.04 J 5%    86.33 ± 8.62 37.67 ± 1.15 ^** J 10% 86.00 ± 4.36 38.75 ± 3.40 ^**

Groups SOD Catalase Control      4 ± 2.41    20.17 ± 8.67 Pb    8.7 ± 5.03 54.5 ± 25.98 ^* P 5%  17 ± 0 10.90 ± 0 P 10%    6.4 ± 1.41      21.8 ± 22.66 J 5%    6.1 ± 1.04     31.61 ± 13.87 J 10% 11.2 ± 0.49 ^* 29.43 ± 1.54

As a result, as shown in Table 13, the levels of AST and ALT in the blood was decreased in the Yeoju hot water extract administration group than the lead alone administration group. In addition, as shown in Table 14, SOD and Catalase activity of liver tissue also decreased in Yeoju hot water extract group compared to the lead group. As a result of optical microscopic observation of liver tissue (see FIG. 3), the control group had radial hepatic cell lines arranged radially around the central vein of the liver, and the typical hepatic lobe structure centered on the portal region was preserved. In the lead alone group, hepatic cells around the central vein showed low staining, necrotic cells were observed, hepatic cell lines were irregularly aligned with the expansion of the lumen of oriental blood vessels, and mononuclear tissue infiltration was observed throughout the hepatocytes (FIG. 4). Reference). The 5% Philippine Yeoju hot water extract group showed low staining of hepatocytes in the central vein area, irregular cell plate arrangement, and tissue infiltration of monocytes (see FIG. 5). The arrangement of hepatocellular plaques in the 10% Philippine Yeoju hot water extract group was radial in the central vein, but the flattening of the luminal tubes and tissue infiltration of mononuclear cells were observed, but the degree of damage was less than that of the lead alone group. , 5% group was less invasive phenomenon (see Fig. 6). In addition, in the 5% Japanese female hot water extract group, the arrangement of hepatic cell plate was observed irregularly due to the lumen swelling of the same vessel of the central vein part (see FIG. 7). Tissue infiltration of monocytes was observed (see FIG. 8).

Therefore, it can be seen from the above results that the extracts of each strain according to the present invention have more excellent antioxidant and antidiabetic effects in Korean or Japanese varieties, and also have an effect of protecting lead-induced liver damage. I knew it was.

So far I looked at the center of the preferred embodiment for the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (4)

After washing the bitter gourd, cutting in a state containing the seed and drying for 24 to 36 hours at a temperature of 25 ~ 30 ℃;
Steaming and drying the dried bitter gourd finely;
First crushing the crushed bitter gourd at 110 to 150 ° C. for 10 to 60 minutes; And
Method for producing a blood glucose lowering functional yeast comprising the second step of the first steamed yeast for 10-30 minutes at 80 ~ 110 ℃. delete delete delete

Images