KR101280441B1 - Food composition and cosmetic composition containing casein phosphopeptide-h having antioxidation activity and cell activation - Google Patents

Abstract

The present invention relates to milk and beta casein- containing one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H (Mix-pep.), Beta casein-H, beta casein-H A food composition comprising at least one selected from the group consisting of fermented milk fermented with milk containing H, which is soft in taste, low in odor, and excellent in antioxidant function and cell activation function, Body absorption also shows excellent characteristics.

Garlic, black garlic, beta casein-H, casein phosphopeptide-H (Mix-pep.), Antioxidant, cell activation

Description

FOOD COMPOSITION AND COSMETIC COMPOSITION CONTAINING CASEIN PHOSPHOPEPTIDE-H HAVING ANTIOXIDATION ACTIVITY AND CELL ACTIVATION}

The present invention relates to milk and beta casein- containing one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H (Mix-pep.), Beta casein-H, beta casein-H It relates to a food composition comprising at least one selected from the group consisting of fermented milk fermented with milk containing H.

More specifically, the present invention provides a milk containing one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H (Mix-pep.), Beta casein-H, beta casein-H, and Food that is soft in taste, low in odor, excellent in antioxidant function and cell activation function as well as excellent in body absorption of minerals, including one or more selected from the group consisting of fermented milk fermented with milk containing beta casein-H It relates to a composition.

Garlic has conventionally been known to have antioxidant, antithrombotic, anticancer, cholesterol lowering and anti-aging functions. This action of garlic is due to allicin, a degradation product of allin. Representative active ingredients of garlic are allin (allin) and scrindinin (scordinnin). Allin becomes an allicin (allicin) by the action of enzymes when ground or chopped. Allicin is a beneficial ingredient to the human body as described above, but at the same time causes a peculiar smell and irritant taste of garlic. Therefore, garlic is not easy to consume large amounts, despite its beneficial ingredients.

Onions contain vitamins such as vitamins B1, B2, and C, and minerals such as calcium, phosphorus, and iron, and pecuchin, which breaks down cholesterol, and have been widely used as health foods for a long time. However, onions also have a strong smell and peculiar spiciness that anesthetizes the taste, making them unsuitable for eating large quantities.

Recently, various treatment methods have been developed in order to reduce the smell and irritation peculiar to garlic and onion, and to exhibit onion's inherent efficacy. Korean Laid-Open Patent Publication No. 10-315204 discloses a method for preparing onion beverage by extracting the onion into a juicer. In the case of garlic, health supplements such as hot air-dried and freeze-dried garlic processed products and garlic drinks have been released by cutting or crushing garlic to an appropriate size.

Ginseng and red ginseng are Chinese herbal medicine and health food. Ginseng has long been known as a long-lived food, called human body, and medical efficacy and its characteristics are being reexamined in the interest of modern people. Ginseng has the effects of normalizing the deterioration of the body, improving blood diseases, treating digestive disorders, treating the nervous system, treating heart diseases, and treating skin and tumors.

Red ginseng promotes the non-enzymatic browning reaction during the manufacturing process, and many browning reaction products are formed. Among them, a large amount of antioxidants such as maltol are produced, which not only contributes to the stabilization of red ginseng, but also increases aging inhibitory effect. It was identified. It also contains ginsenoside (ginsenoside Rh2) panaxytriol, which inhibits cancer cell proliferation. However, ginseng and red ginseng have its own bitterness and unique aroma, so it is not a favorite health food for everyone. In particular, it is difficult for women and children to eat with palatability.

On the other hand, the antioxidant activity refers to the activity to prevent the production of free radicals in vivo and to prevent the oxidation phenomenon causing irreparable damage to the cell. Oxygen in a stable state is converted into highly reactive reactive oxygen such as superoxide radicals, hydroxyl radicals and hydrogen peroxide by various environmental and biochemical factors such as enzymes, reduction metabolism, chemicals, pollutants, and photochemical reactions. It is known to oxidize lipids, proteins, and DNA, causing inflammation or damaging various organs. The action of free radicals can be minimized by the action of antioxidants such as superoxide smistase (SOD), catylase, and peroxidase, and antioxidants such as vitamins C, E, and glutathione. It is reported that abnormalities or excessive exposure to free radicals cause this balance to break and cause various diseases.

It is an object of the present invention to contain at least one selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and milk containing casein phosphopeptide-H, beta casein-H, beta casein-H and beta casein-H To provide a food composition comprising one or more selected from the group consisting of fermented milk fermented milk.

It is another object of the present invention to contain one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H, beta casein-H, and beta casein-H, which are excellent in antioxidant function and cell activation function. To provide a food composition, characterized in that it comprises at least one selected from the group consisting of fermented milk fermented milk and milk containing beta casein-H.

Another object of the present invention is a low odor and soft taste, containing one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H, beta casein-H, beta casein-H To provide a food composition, characterized in that it comprises at least one selected from the group consisting of fermented milk fermented milk and milk containing beta casein-H.

Another object of the present invention is one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein with less smell, soft taste, excellent antioxidant and cell activation, and at the same time excellent mineral absorption It provides a food composition comprising at least one selected from the group consisting of phosphopeptide-H, beta casein-H, milk containing beta casein-H and fermented milk fermented milk containing beta casein-H It is to.

Still another object of the present invention is to provide a dietary supplement prepared from the food composition.

The above and other objects of the present invention can be achieved by the present invention described in detail.

In order to achieve the above technical problem, the present invention is one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H, beta casein-H, beta casein-H milk and beta casein It provides a food composition comprising at least one selected from the group consisting of fermented milk fermented milk containing -H.

In one embodiment of the present invention, the food composition may further include one or more selected from the group consisting of casein phosphopeptide, casein, general milk and general fermented milk.

In another embodiment of the present invention, the food composition may further include one or more selected from the group consisting of calcium, magnesium, selenium, iron, phosphorus, iodine, zinc, potassium, cobalt.

In order to achieve the above another technical problem, the present invention provides a dietary supplement prepared from the food composition.

In one embodiment of the present invention, the dietary supplement may be prepared in one formulation selected from the group consisting of extract, pill, gel, jam, powder, pudding, jerry, candy and yokan.

One or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H, beta casein-H, beta casein-H milk and beta casein-H milk Food composition, characterized in that it comprises at least one selected from the group consisting of fermented milk fermented with less odor, soft taste, antioxidant activity and cell activation, promotes the absorption of minerals, and at the same time Probiotics More diverse and healthy

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

The present invention comprises at least one selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and milk containing casein phosphopeptide-H, beta casein-H, beta casein-H and milk containing beta casein-H It provides a food composition comprising at least one selected from the group consisting of fermented milk.

After a long study, the inventors found that casein phosphopeptide-H has excellent sulfate function and cell activation function. Beta casein-H is a protein containing casein phosphopeptide-H, and when ingested, casein phosphopeptide-H is produced by the action of digestive enzymes, so beta casein- instead of purified casein phosphopeptide-H Even if H is added to the food, excellent sulfate function and cell activation effect can be obtained, and beta casein-H and casein phosphopeptide-H may be added together. Similarly, fermented milk fermented with milk containing beta casein-H or milk containing beta casein-H also produces casein phosphopeptide-H by the action of digestive enzymes when ingested. It can help boost the antioxidant and cellular activation of foods. Garlic, black garlic, onion, ginseng and red ginseng are also known to have antioxidant properties, but can be further enhanced by the addition of casein phosphopeptide-H.

In addition, at least one selected from the group consisting of garlic, black garlic, onion, ginseng, and red ginseng fermented casein phosphopeptide-H, beta casein-H, beta casein-H milk and beta casein-H milk When applying one or more selected from the group consisting of fermented milk, the unique smell of the original ingredients, such as garlic, onion is reduced, the taste is very soft, so that anyone of all ages can easily take the healthy food. In particular, when the yogurt fermented using the milk containing beta-casein-H in the present invention is added, since it is manufactured by fermenting the milk containing beta-casein-H instead of ordinary milk, it is more fragrant, The taste is excellent, and since the probiotics are diversified and healthier, there is an advantage to be more beneficial to the human body. Herein, the material applying casein phosphopeptide-H, etc. is not necessarily garlic, black garlic, onion, ginseng and red ginseng, and may be variously applied to other foods.

In addition, casein phosphopeptide-H also has a very effective function of helping the body to absorb minerals, garlic, black garlic, onion, ginseng, red ginseng and other beneficial minerals in the body can be obtained with the effect of very excellent absorption. Fermented milk fermented with beta casein-H, beta casein-H milk, or beta casein-H milk fermented milk also produces casein phosphopeptide-H by the action of digestive enzymes. The addition of fermented milk fermented with H, beta casein-H milk or beta casein-H milk can also help to efficiently absorb the minerals in the food.

In another embodiment, the food composition may further include one or more selected from the group consisting of calcium, magnesium, selenium, iron, phosphorus, iodine, zinc, potassium and cobalt. In this case, casein phosphopeptide-H or the like can also achieve the beneficial effect that the added mineral is excellently absorbed in the body.

The present inventors have studied casein phosphopeptide-H and found that casein phosphopeptide-H (Mix-pep.) Has excellent sulfate function and cell activation in addition to the function of helping the body absorb minerals. Came out.

Casein phospho peptide (hereinafter abbreviated as CPP) is a peptide that constitutes casein, a protein present in milk such as milk or breast milk, and is a fragment that is separated when casein is broken down by digestive enzymes. A substance that aids absorption, and its amino acid sequence is shown in SEQ ID NO: 1 below.

[SEQ ID NO 1]

Arg-Glu-Leu-Glu-Leu-Asn-Val-Pro-Gly-Glu-Ile-Val-Glu-Ser-Leu-Ser-Ser-Ser-Glu-Glu-Ser-Ile-Thr-Arg

(The Ser means phosphoserine)

As a result of repeated studies of CPP related to solubilization of minerals, the inventors have named a novel casein containing CPP having an amino acid sequence and structure different from the conventional CPP as beta casein H type, and the CPP purified therefrom is called casein. Phosphopeptide-H (hereinafter CPP-H) or Mix-pep. It was named. The inventors of CPP-H constitute dimers by disulfide bonds, so that the solubilization capacity of calcium is superior to that of CPP of the conventional sequence. The sequence of CPP-H is as shown in SEQ ID NO: 2 below.

[SEQ ID NO 2]

Arg-Glu-Leu-Glu-Leu-Asn-Val-Pro-Gly-Glu-Ile-Val-Glu-Ser-Leu-Ser-Ser-Ser-Glu-Glu-Ser-Ile-Thr-Cys-Ile- Asn-lys

(The Ser means phosphoserine)

The method of preparing beta casein-H milk, beta casein-H and CPP-H is disclosed in detail in Korean Patent Nos. 140248 and 221124, which the inventors have invented and registered. In addition, a method for preparing fermented milk fermenting milk containing beta casein-H is disclosed in detail in Korean Patent Laid-Open Publication No. 2008-3637.

The present invention provides a dietary supplement prepared from the food composition according to the present invention. The dietary supplement may be prepared in a suitable formulation according to the age, preference and sex of the eater, preferably in the form of extract, pill, gel, jam, powder, pudding, jelly, candy and yokan. .

The present invention can be better understood by the following test examples, which are not intended to limit the scope of protection defined by the claims.

Test Example

Antioxidant Function and Cell Regeneration of Casein Phosphopeptide-H

1. Reagents and Experiment Methods

(1) DPPH free radical scavenging activity test

① Free radical scavenging activity: Free radical scavenging activity is measured using 1,1-diphenyl-2-picryl hydrazil (1,1-diphenyl-2-picryl-hydrazil (DPPH)). Shimada, Fujikawa, Yahara, Nakamura (1992) were used. The DPPH radical assay measures the color of purple diphenyl picrylhydrazine, which is discolored by a substance with antioxidant activity and turns yellow. DPPH-H is mainly converted to non-DPPH-H by an antioxidant having a tendency to give H +. Formation of -radical is measured by using spectrophotometer.

② 1,1-diphenyl-2-picryl-hydrazil (DPPH): prepared by 0.1mM in 100% absolute ethanol and the CPP-H solution was prepared at various concentrations as shown in the table below.

Control group (C) Blank of control group (D) Experimental group (A) Blank of experimental group (B) R1 DPPH Solution
100 μl EtOH
100 μl DPPH Solution
100 μl EtOH
100 μl R2 DMSO
100 μl DMSO
100 μl Sample ¹
100 μl Sample ¹
100 μl

Sample ¹ : Sample was completely dissolved by mixing 1: 1 with CPP-H in DMSO and centrifuged at 1000rpm for 5 minutes to 50% of the supernatant obtained. 2.5%, 1.25%, 0.625%, 0.3125% were used.

③ R1 and R2 were mixed in a 96-well plate and reacted at 25 ° C. for 20 minutes.

④ DPPC radical scavenging activity was calculated as follows by measuring the absorbance at 565 nm of the plate after the reaction.

(2) Superoxide radical scavenging activity test

① For the superoxide radical scavenging activity, Oktay et al. (2003) modified from Liu, Ooi, Chang (1997) method were used. Superoxide radicals are precursors of activated free radicals, such as peroxynitrite and HOCl, which cause strong histotoxicity. Superoxide radicals are the primary reactive oxygen species normally produced during oxidative phosphorylation in mitochondria. The superoxide radicals thus produced are normally detoxified to O ₂ and H ₂ O ₂ by enzymes (superoxide dismutase), but excessive superoxide radicals that are not removed cause tissue damage.

② Superoxide radical is produced by PMS (phenazine methosulphate) -NADH (nicotinamide adenine dinucleotide) system to oxidize NADH and is measured by reduction of NBT (nitroblue tetrazolium).

③ Put 3 mL of Tris-HCl buffer (16 mM, pH 8.0) into the test tube, 1 mL of NBT (50 μM) and 1 mL of NADH (78 μM), and then add 1 mL of the concentration solution of the test substance.

④ Put 1 mL of PMS (10 μM) into the test tube above, and the reaction was started, and reacted at 25 ° C. for 5 minutes.

⑤ The absorbance of the reaction solution was measured at 560 nm.

⑥ The superoxide radical scavenging activity was calculated as follows using the measured absorbance measurements.

(3) Hydroxyl radical scavenging activity test

① Hydroxyl radical scavenging activity was used by Jung et al. (2006). Hydroxyl radicals are produced from superoxide radicals in vivo by enzymatic action such as nitric oxide or myeloperoxidase. In case of tissue damage due to oxidative damage, inflammatory cells such as neutrophils and macrophages infiltrate and increase the activity of nitric oxide and myeloperoxidase in tissues. Increased NO and myeloperoxidase convert superoxide radicals that are excessively accumulated in tissues into more powerful reactive oxygen species such as peroxynitrite, hypochlorous acid or hydroxyl radicals. Hydroxyl radicals, like hypochlorous acid, are the most powerful free radicals that cause lipid peroxidation reactions to cell membranes, as well as damaging DNA, protein, and carbohydrates, and damaging products such as MDA and protein carbonyl, and harmful aldehydes produced during oxidation. It is a free radical species that causes tissue damage and dysfunction due to overproduction.

② Hydroxyl radicals are produced by Fe ³⁺ / ascorbate / EDTA / H ₂ O ₂ system and measured by inhibition of oxidation of 2-deoxyribose by hydroxyl radicals.

③ 200 μl of KH ₂ PO ₄ -KOH (45mM) buffer, 100 μl of EDTA (10mM), 200 μl of FeCl ₃ (5mM), 200 μl of 2-deoxyribose (20mM), 100 μl of ascorbic acid (0.3%), respectively. 100 μl of test substance for each concentration and 100 μl of H ₂ O ₂ (10 mM) were added thereto and reacted at 37 ° C. for 90 minutes.

④ 1 mL of trichloroacetic acid (2.8%) and 1mL of thiobarbituric acid (1%) were mixed in the reaction solution, heated at 90 ° C. for 20 minutes, and cooled at room temperature to measure absorbance at 520 nm.

(4) Measurement of Cell Cytotoxicity Using Human Normal Fibroblasts

This experiment is to determine whether the test substance CPP-H is toxic to human cells.

① Cell line information: Human Normal Fibroblast

Item Characteristic Origin Human Source Foreskin Age 8 Passage 13 Type Primarily cell

The penile foreskin of 8 year old boy was sterilized well and the tissues treated with pepsin were passaged several times with DMEM media to remove keratinocytes and pure fibroblast was obtained. The fibroblast obtained was stored frozen until passage 5-7 times with the same medium (passage 10). The thawed fibroblasts were passaged three times in 10% FBS, and cells 13 used for the final experiment were used.

② HDF cell seeding

Cells cultured in a T75 culture flask were washed with PBS and removed from the culture dish using trypsin-EDTA. The number of cells was determined using a hematocytometer, and the cells were dispensed at 1 × 10 ⁵ cell / well in a 24 well plate using DMEM media containing 10% FBS and stabilized for 24 hours.

③ Sample processing

Samples of CPP-H were used while refrigerated, and only the aqueous phase was recovered from the layers separated into an oil phase and an aqueous phase, and then sterilized using a 0.2um sterilization filter. Samples (CPP-H aqueous phase) are treated with up to 2.00% and diluted in cell sequencing media in half order. The concentration of the treated sample was determined to yield a concentration that indicated 100% cell survival.

④ MTT assay

Incubate in a 37 ° C. CO 2 incubator for approximately 24 hours after sample treatment. Remove the medium, add 500 μl fresh medium + 60 μl MTT solution (5 mg / ml) for each well and incubate in a 37 ° C. CO 2 incubator for 2 hours. Remove the medium, add 500 µl of isopropanol-HCl (0.04 N), shake for 5 minutes to lyse the cells, and transfer 100 µl of each to a 96 well plate. Cell cytotoxicity was determined by measuring the O.D565 value at 565 nm and determining the concentration of the sample showing 100% cell viability.

(5) Cell proliferation assay using Human Normal Fibroblast

Test purpose: To verify the cell activation function of CPP-H, we evaluated the cellular activity of fibroblasts in the dermal dermal layer.

② HDF cell seeding

Cells cultured in a T75 culture flask were washed with PBS and then removed from the culture dish using trypsin-EDTA. The number of cells was determined by a hematocytometer, and the cells were dispensed at 1 × 10 5 cells / well in a 12 well plate using DMEM media containing 10% FBS and stabilized for 24 hours.

③ Sample processing

Cells dispensed in 1 x 10 5 cells / well in a 12 well plate were exchanged with DMEM medium containing 0.5% FBS (0% growth), and then refrigerated CPP-H was treated at a concentration that does not cause toxicity to the cells. . After treating the sample, while culturing at 37 ℃ CO 2 for 48 hours to evaluate the cell activity promoting effect on CPP-H at 0% growth.

④ MTT assay

MTT (3- (4,5-dimetylthiazol-2-yl) 2,5-diphenyltetrazolium bromide) is a pale yellow substrate that is cleaved by respiratory chain enzymes in the mitochondria of live cells and produces a dark red formazan. Since no reaction occurs in dead cells, this fromazan production is used to measure cell viability.

After 48 hours after the sample was treated, the medium was removed, and 500 μl fresh medium + 60 μl MTT solution (5 mg / ml) was added to each well, followed by incubation in a 37 ° C. CO 2 incubator for 2 hours. The medium was removed, 500 μl of isopropanol-HCl (0.04 N) was added thereto, shaking for 5 minutes to lyse the cells, and 100 μl of each was transferred to a 96 well plate. The O.D565 value was measured at 565 nm of the microplate reader to evaluate the cell activity promoting efficacy based on 100% of the Nagative control group without CPP-H.

(6) Evaluation of inhibition of MMP-1 activity using HDF cells

① Purpose of test

MMP-1 (Matrix metalloproteinase type 1) is an enzyme that is activated by ultraviolet light (UVA) to selectively break down collagen, a fiber in the dermal layer of the skin. Increased activity of this enzyme promotes rapid photoaging due to a decrease in the collagen matrix in the skin. This evaluation test was performed to evaluate the inhibitory effect of MMP-1, an enzyme that degrades collagen of CPP-H.

② Cell seeding

Cells cultured in a T75 culture flask were washed with PBS and then removed from the culture dish using trypsin-EDTA. The number of cells was determined by a hematocytometer, and the cells were dispensed at 5 × 104 cells / well in 48 well plates using DMEM media containing 10% FBS and stabilized for 24 hours.

③ UV irradiation and sample processing

After replacing 5 × 104 cells / well in a 48 well plate with fresh PBS buffer solution, irradiate UVA at 20mJ / cm, exchange with DMEM medium containing 10.0% FBS, and then do not cause toxicity to cells. Treated at a concentrated concentration. Samples were treated and incubated at 37 ° C. for 24 hours.

④ Sandwith ELISA for MMP-1

The expression level of MMP-1 was evaluated using a commercially available MMP-1 kit (GE Healthcare, RPN2610, Buckinghamshire, UK). The cell supernatant cultured in the kit for 24 hours was administered and reacted for 2 hours. After the reaction, the cells were washed three times, and then H-conjugated antibody was administered to Anti-MMP1 IgG and reacted again for 2 hours to induce antigen antibody response.

After 2 hours, the antigen-antibody response was measured at 490 nm to evaluate the expression level of MMP-1.

2. Test result

(1) Free radical scavenging activity measurement results

DPPH free radical scavenging activity of 62.76 ± 3.52% at the highest concentration of CPP-H and 29.92 ± 4.14% at the lowest concentration of 0.3125%. In addition, DPPH radical was effectively removed by CPP-H as the concentration-dependent concentration increased in DPPH free radical scavenging activity. Therefore, it can be seen that CPP-H is an antioxidant having excellent electron donating ability.

(2) Superoxide radical removal test results

At 0.3125%, the lowest concentration of CPP-H, the removal rate was 70.90 ± 0.62%, but not only the highest concentration of 5% but also 1.25% and 2.5%, respectively, 82.86 ± 1.46%, 81.69 ± 0.21%, and 82.68 ± 0.35%. The concentration-dependent superoxide radical scavenging activity increased, effectively removing superoxide radicals. These results demonstrate that CPP-H, a test substance, effectively removes superoxide radicals that are primarily produced in oxidative stress reactions, reducing the formation of secondary radical hydroxyl radicals.

(3) Test result of hydroxyl radical removal

CPP-H was 28.59 ± 0.74% at the lowest concentration of 0.15625%, 74.4 ± 1.20%, 73.87 ± 2.03%, 71.68 ± 2.79%, 66.34 ± at 2.5, 1.25, 0.625, 0.3125% as well as 5% at the highest concentration, respectively. The removal rate was 3.92% and 53.38 ± 2.49%, and the hydroxyl radical scavenging activity was increased in a concentration-dependent manner, which effectively removed the hydroxyl radical. Thus, it can be seen that CPP-H has the ability to effectively protect cells from damage caused by hydroxyl radicals.

(4) Measurement result of cell cytotoxicity using Human Normal Fibroblast

 CPP-H did not cause any toxicity to fibroblasts even at the maximum treatment concentration of 5.00%. Therefore, CPP-H is considered to be a very safe substance for human application.

(5) As a result of cell proliferation assay using human normal fibroblast, CPP-H showed about 143% cell proliferation at 1.00%, almost similar to 145% of TGF-beta. It can be seen that it has high cellular activity even at low concentrations.

(6) Evaluation result of inhibition of MMP-1 activity using Human Normal Fibroblast

CPP-H inhibits the activity of MMP-1 (negative control) induced by ultraviolet light by 40%, which is superior to EGCG (35% inhibition) of green tea extract, widely used as an inhibitor of MMP-1 activity. Inhibitory effect was shown. As a result, it can be seen that CPP-H also has an effect of protecting the skin from degradation of collagen by ultraviolet rays.

<110> HAN, Sang Kee <120> Food composition comprising one or more selected from garlic,          black garlic, onion, ginseng, and red ginseng; and one or more          selected from casein phosphopeptide-H, beta casein-H, milk          including beta casein-H, and yogurt prepared by fermenting milk          including beta casein-H, <160> 2 <170> Kopatentin 1.71 <210> 1 <211> 24 <212> PRT <213> Artificial Sequence <220> <223> casein phosphopeptide <400> 1 Arg Glu Leu Glu Leu Asn Val Pro Gly Glu Ile Val Glu Ser Leu Ser   1 5 10 15 Ser Ser Glu Glu Ser Ile Thr Arg              20 <210> 2 <211> 27 <212> PRT <213> Artificial Sequence <220> <223> casein phosphopeptide-H <400> 2 Arg Glu Leu Glu Leu Asn Val Pro Gly Glu Ile Val Glu Ser Leu Ser   1 5 10 15 Ser Ser Glu Glu Ser Ile Thr Cys Ile Asn Lys              20 25

Claims (7)

Arg-Glu-Leu-Glu-Leu-Asn-Val-Pro-Gly-Glu-Ile-Val-Glu-Ser-Leu-Ser-Ser-Ser-Glu-Glu-Ser-Ile-Thr-Cys-Ile- A food composition for antioxidant, comprising an phosphopeptide-H, a casein of Asn-Lys amino acid sequence. . The method of claim 1, The food composition is an antioxidant food composition, characterized in that it comprises two or more selected from the group consisting of garlic, onion, ginseng and red ginseng. The method of claim 1, The food composition is an antioxidant food composition, characterized in that it comprises two or more selected from the group consisting of calcium, magnesium, selenium, iron, phosphorus, iodine, zinc, potassium and cobalt. A health supplement food prepared from the food composition for antioxidant according to any one of claims 1 to 3. Arg-Glu-Leu-Glu-Leu-Asn-Val-Pro-Gly-Glu-Ile-Val-Glu-Ser-Leu-Ser-Ser-Ser-Glu-Glu-Ser-Ile-Thr-Cys-Ile- Cosmetic composition for cell activation having cell activation efficacy, including casein phosphopeptide-H of the Asn-Lys amino acid sequence. delete delete