KR101335589B1 - Food composition containing sugar supplemented with the hydrolysate from corn fiber - Google Patents

Abstract

The present invention relate to a sugar contained food composition including hydrolysate derived from corn fiber. The hydrolysate derived from corn fiber of the present invention can suppress a rise in blood sugar caused by sugar consumption, so that the sugar contained food composition of the present invention can be used in preventing obesity caused by sugar consumption and diet for diabetic patients.

Description

Food composition containing sugar supplemented with the hydrolysate from corn fiber

The present invention relates to a sugar-containing food composition to which an oxime-derived hydrolyzate is added.

Sugar is the most common sweetener with a light and refreshing sweetness and is used in foods. Sugar is an essential item for the production of confectionery and bakery products. The consumption of simple sugars such as sugar is known as a representative cause of metabolic syndrome. Therefore, there is a demand for the development of alternative materials that can reduce the absorption rate while maintaining the taste of sugar.

On the other hand, diabetes can be divided into type 1 and type 2 diabetes. In type 1 diabetes, the beta (β) cells of the pancreas are selectively damaged or destroyed, resulting in a lack of insulin, severe hyperglycemia and ketoacidosis, clogging, following urination, weight loss and fatigue. However, there is a feature that can be sufficiently treated by administering insulin.

Type 2 diabetes has a high genetic sensitivity, high incidence in adults, and a variety of causes. The most common cause is resistance to insulin. Insulin is produced excessively due to insufficiency of insulin on sugar, but hyperglycemia is characterized. If the disease progresses chronically, complications such as retinopathy, nephropathy, neuropathy, arteriosclerosis, infections and osteopenia may occur. Currently, the treatment of type 2 diabetes is common diet and exercise therapy, and in severe cases, oral hypoglycemic agents are administered to control blood glucose.

On the other hand, acarbose (acarbose) is an inhibitor of glucosidase, which delays the absorption of glucose in the small intestine in the human body and reduces blood sugar levels, and is widely used as a type 2 diabetes treatment.

However, it has been reported that the acarbose does not exhibit a hypoglycemic effect when added to the diet (Coralia P, Teresa FA, Alain J DS, Manuel R, Antonio A, Jose MC: Effects of chronic acarbose treatment on adipocyte insulin responsiveness, serum levels of leptin and adiponectin and hypothalamic npy expression in obese diabetic wistar rats. Had, R. Petlevski, J. Luka: Short-term effect of acarbose on specific intestinal disaccharidase activities and hyperglycaemia in CBA diabetic mice.J. Anim.Physiol.a.Anim.Nutr, 87, 263-268 (2003)).

Therefore, further development of a new material that can be added to food containing sugar to inhibit the absorption of sugar to lower blood sugar is required.

Republic of Korea Patent Publication No. 10-0894911 (published April 17, 2009), the inventors have registered a "sugar-containing food composition containing the SBP extract".

In the present invention, to develop and provide a new material that can lower the blood sugar by inhibiting the absorption of sugar.

The present invention provides a sugar-containing food composition, wherein a hydrolyzate obtained by hydrolyzing corn husk (okpi) is added to a food composition to which sugar is added.

In the present invention, the excavation of the octave as a material that can lower the blood sugar by inhibiting the absorption of sugar, oxpi is also referred to as 'corn shell'. Octagon of corn Corn husk, a by-product produced by wet milling or dry milling, is currently used as a livestock feed because of poor processability. However, even if the by-products are still contained a lot of useful ingredients, because it can be a source of excellent food material, in the present invention by using the same to inhibit the absorption of sugar by using this material that can suppress the rise in blood sugar appearing after sugar intake To develop into.

On the other hand, in the sugar-containing food composition, characterized in that the oxid hydrolyzate of the present invention is added, the hydrolyzate is obtained by hydrolysis by adding a strong acid to the corn husk, for example, or a hydrolase to the corn husk It may be obtained by addition and hydrolysis. The hydrolyzate may be added to a post-processing step such as purification if necessary. One example of a strong acid is sulfuric acid, and one example of a hydrolase is liquefied enzyme (alpha-amylase).

On the other hand, when hydrolyzed using a strong acid, the hydrolyzate is preferably subjected to a neutralization process. This is because strong acid ions may cause health problems due to the ingestion of strong acid ions. In this case, the neutralization may be preferably performed by adding an alkali to the oxy hydrolyzate to precipitate strong acid ions in the form of a salt, or by removing the strong acid ions by passing the oxy hydrolyzate through an ion exchange resin.

On the other hand, in the sugar-containing food composition, characterized in that the oxy hydrolyzate of the present invention is added, wherein the oxy hydrolyzate is preferably hydrolyzed by adding a strong acid to the oxy; Separating the residue and the hydrolyzate by performing a centrifugation process after the hydrolysis; Neutralizing the hydrolyzate separated from the above; After the neutralization, filtering the precipitate to obtain a filtrate; Recovering the purified liquid from which residual ions have been removed by removing ions remaining in the filtrate using an ion exchange resin; It may be prepared through a process comprising a. Hereinafter, the preferred process for preparing the hydrophilic oxide of the present invention will be described in detail by subdividing each step.

(1) hydrolysis step

This step is a step of hydrolysis by addition of a strong acid to the octaves. By hydrolysis using a strong acid, the extraction yield can be increased.

On the other hand, in this step, the hydrolysis is preferably mixed with water so that the ratio of oxime to ratio of water 1: 1: 1 to 10, then adjusted the pH to 0.5 to 2.0 by adding a strong acid, 90 Boil for 1-6 hours at ~ 120 ℃. At this time, the hydrolysis is preferably performed under pressure, because the hydrolysis time can be shortened and the yield can be increased. The pressure at pressurization is preferably 0.5 to 1.0 kg / cm ² (temperature 110 to 120 ° C.).

     On the other hand, octaves contain a large amount of components that can be generated as impurities during processing such as starch, protein, fat, minerals. Since these components adversely affect the quality in the filtration and purification processes, it is better to remove them by pretreatment.

Therefore, it is preferable that the manufacturing method of the oxime-derived hydrolyzate of this invention includes the pretreatment process. Pretreatment includes the use of liquefied enzymes (alpha-amylase) and the use of strong acids.

The method of using liquefied enzyme is to pre-treat hydrolyzed by adding liquefied enzyme to oxime before the hydrolyzed step of the present invention. After mixing so that the ratio of water to oxime is 1: 5 to 1:20, and adding a liquefied enzyme, starch in oxy is decomposed and removed.

The method of using a strong acid is to pretreat the hydrolysis by adding a strong acid to the octa prior to the hydrolysis step of the present invention. Pretreatment using liquefied enzymes is insufficient in terms of impurity removal because only starch can be removed. Therefore, a pretreatment method using a strong acid may be more attractive. In this case, preferably, the pH is adjusted to 2.5 to 4.0 by adding a strong acid, and then reacted at a temperature of 80 to 100 ° C. for 1 to 3 hours. After the reaction, dehydration using a centrifugal dehydrator or filter removes starch and its degradation products, dextrins, oligosaccharides, maltose, glucose, and the like, and in addition, most impurities such as minerals, protein degradation products, and fat decomposition products may be removed together.

(2) Hydrolyzate  Separation step

This step is a step of separating the residue and the hydrolyzate by performing a centrifugation process after the hydrolysis. The hydrolyzate can be separated and recovered through this step.

(3) Hydrolyzate  Neutralization stage

This step is to neutralize the hydrolyzate separated from the above. The purpose of neutralization is to remove strong acid ions (eg SO ₄ ^2- ) present in the hydrolyzate due to the strong acid added in the previous step. Through neutralization, strong acid ions can be removed by precipitation in the form of strong acid salts. However, since only about 80% of the added strong acid may be precipitated and removed in salt form, after this step, an additional step for removing strong acid ions is required.

The neutralization is preferably performed by adding alkali to the hydrolyzate or by passing the hydrolyzate through an ion exchange resin. Alkali addition is the removal of strong acid ions through the salt formation reaction between alkali and strong acid ions, and the ion exchange resin is neutralized by deoxidation using a resin to which strong acid ions can bind (specifically anion exchange resin). will be. At this time, other cations other than the strong acid ions present in the hydrolyzate may be removed through a salt formation reaction.

The neutralization may be performed by adjusting the pH to 3.0 to 5.0 by adding calcium hydroxide or calcium carbonate as an example.

(4) From hydrolyzate  Filtrate obtaining step

This step is after the neutralization, the precipitate is filtered and the filtrate is obtained. In this case, the filtration may be performed using, for example, perlite.

On the other hand, the method for producing an oxime-derived hydrolyzate of the present invention, preferably, after the step of obtaining the filtrate of the present step, the concentration of the filtrate before performing the step of obtaining a purified liquid using the ion exchange resin of the following step It is a good idea to include additional steps.

In addition, after the filtrate is concentrated, it is more preferable to further include the step of decolorizing the concentrated filtrate. Decolorization can be carried out using activated carbon.

(5) removing residual ions in the filtrate

This step is to recover the purified liquid from which residual ions have been removed by removing ions remaining in the filtrate using an ion exchange resin. The filtrate contains a mixture of unremoved residual salts, acids and alkalis, which can be removed by this step.

In this step, using a cation exchange resin (K-column) or an anion exchange resin (A-column) or a mixed column thereof, Ca ^{2 +} , Na ⁺ , K ⁺ , Mg ^{2 +} , NH ₄ ⁺ , F ²⁺ residual cations and SO₄ ^2-, Cl, such as ^-, COO ^- it is possible to remove the remaining anions such as, PO₄ ^3-. In addition, pigments and ionic organic components can be removed through this process, and the degree of purification of the refined sugar solution reaches a non-conductivity of 0-10 μS / cm.

In this step, the substitution reaction by the ion exchange resin is preferably used cation exchange resin or anion exchange resin or cation anion simultaneous exchange resin. More preferably, it is preferable to remove the residual ions in the filtrate by sequentially passing through a strong acid cationic exchange resin, a weakly basic anion exchange resin, and a mixed-phase resin tower using a strong acid cationic exchange resin and a strong basic anion exchange resin. .

Purified liquid obtained through the above process is an oxy hydrolyzate from which strong acid, residual ions, etc. are neatly removed, and can be used directly as a raw material of food.

According to the present invention, it is possible to recover the hydrolyzate which can suppress the excessive rise of blood sugar when ingesting the sugar from the oxid.

The oxid hydrolyzate of the present invention is applied to sugar-containing foods, can be used for the prevention of obesity caused by the ingestion of sugar, can also be applied to the diet for diabetics.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas. Note that "%", unless otherwise specified, is "% by weight".

[ Example  One: Octopus  Preparation of Hydrolyzate]

9000 g of distilled water was added to 900 g of dry corn husk with 7% water content, and adjusted to pH 3.0 using 0.1 N sulfuric acid solution, followed by pretreatment with stirring at 95 to 100 ° C for 1 hour.

After the pretreatment, the waste liquid was removed by centrifugal dehydration, and 620 g of the corn husk solid that had been pretreated was recovered. The recovered corn husk was adjusted to pH 1.4 by adding 10-fold distilled water and 0.2 N sulfuric acid solution, followed by extraction and hydrolysis while stirring at 95-100 ° C. for 5 hours.

Thereafter, centrifugal dehydration was performed to separate the waste residue and the hydrolyzate. Calcium hydroxide was added to the hydrolyzate, neutralized to pH 4.0, activated carbon and perlite were added to decolorize, and then filtered.

The filtered hydrolyzate was concentrated to 25Bx using a vacuum concentrator and filtered to carry out ion purification. Ion refining is performed in the order of strong acid cation exchange resin column, weakly basic anion exchange resin column, and interphase resin tower (column containing strong acid cation exchange resin, strong basic anion exchange resin in the column and acting as an ion exchange for purification). The liquid was passed through to obtain a passage liquid (purified liquid) having an electrical conductivity of 2 μS / cm or less. Through this process it was possible to obtain the oxid hydrolyzate of the present invention.

On the other hand, the solid content concentration of the obtained oxy hydrolyzate was 70Bx, and the following experiment was performed.

[ Experimental Example  1: Carbohydrate Digestive Enzyme Inhibitory Activity of Hydrolyzate of Corn Husk]

Alpha-glucosidase in the small intestinal chorion causes glucose uptake by breaking down disaccharides or polysaccharides into smaller monosaccharides and then allowing sugar to be absorbed. In particular, blood sugar increases 30 minutes after eating, and in the case of diabetic patients, complications such as neurological disorders and kidney disorders, which are complex symptoms of diabetes, are caused by active oxygen generated by excessively rising excessive blood sugar levels. Therefore, it is necessary to find a material that can suppress the rise of blood sugar.

(1) alpha- Glucosidase  Inhibitory effect

In this experiment, to investigate the alpha-glucosidase inhibitory effect of the oxy hydrolyzate sample prepared in Example 1 (hereinafter, abbreviated as 'Example 1'). Alpha-glucosidase inhibitory ability is shown in Watanabe et al. (Watanabe H, Kobayashi A, Yamanoto T, Suzuki S, Hayashi H, Yamazaki N. 1990. Alterations of human erythrocyte membrane fluidity by oxygen-derived free radicals and calcium. Free Radic Biol Med 8: 507-514).

Example 1 (experimental group) was prepared for each of 5, 50, 125, 250 mg / ml concentration to prepare a sample, and then the inhibition rate was measured according to the following method.

First, an enzyme solution was prepared by dissolving 0.1 g of BSA (0.01 g of bovine serum albumin), 0.01 g of NaN ₃ , and 0.008 g of enzyme in 50 ml of PBS (pH 7.0), and adding pNPG (p-nitrophenyl-aD-glucopyranoside) to PBS at 5 mM. It was dissolved in concentration to make a substrate solution. 0.1 ml of the sample was added to 0.5 ml of enzyme solution, and the absorbance was measured at 405 nm. The solution was left at room temperature for 5 minutes, 0.5 ml of the substrate solution was added, and the absorbance was measured again for 5 minutes. At this time, distilled water was added instead of the sample and used as a control (C). Calculation for inhibition rate used the following formula.

[Equation 1]

% Inhibition = {1- (S_temperament-S_enzyme) / (C_temperament-C_enzyme)} × 100

(S _temperament : Absorbance after substrate reaction of sample _, S _enzyme : absorbance immediately after enzymatic addition of sample,

C _substrate : Absorbance after substrate reaction of control group, C _enzyme : absorbance immediately after addition of enzyme of control group)

The experimental results are shown in Table 1.

% Inhibition against alpha-glucosidase Concentration (mg / ml) 5 50 125 250 Control group ^{- - - -} Experimental group
(Example 1) 6.06 ± 1.2 ^b 21.03 ± 1.3 ^c 39.21 ± 0.8 ^c 56.57 ± 0.4 ^c Data are mean ± SD (n = 3).
^{a- e} Different letters within a column indicate significant difference (p <0.05).

The alpha-glucosidase inhibitory effect of each sample was found to increase significantly (p <0.05) at 5, 50, 125, and 250 mg / ml concentrations. It was confirmed that inhibition. Therefore, it was confirmed that the composition of Example 1 of the present invention has an inhibitory effect on alpha-glucosidase activity.

On the other hand, when the alpha-glucosidase inhibitory ability is expressed by the IC ₅₀ value (Table 2), the sample of Example 1, the experimental group was found to be 390.15 mg / ml.

IC ₅₀ value of alpha-glucosidase inhibitory activity (mg / ml) Example 1 IC ₅₀ 390.15 ± 10.12 ^c Data are mean ± SD (n = 3).
^{a- e} Different letters within a row indicate significant difference (p <0.05).

 (2) alpha- Amylase  Inhibitory effect

In this experiment, the sample of Example 1 was used as an experimental group to determine the alpha-amylase inhibitory activity at a concentration of 250 mg / ml. Alpha-amylase inhibitory activity was measured by the same method as the above alpha-glucosidase inhibitory activity. Dissolve 0.1 g of BSA (0.01 g of bovine serum albumin), 0.01 g of NaN ₃ , and 0.2857 g of enzyme in 50 ml of PBS (pH 7.0) to make an enzyme solution.pNPM (p-nitrophenyl-aD-maltopentaoside) was dissolved in PBS at a concentration of 5 mM. It was dissolved to prepare a substrate solution. 0.1 ml of the sample was added to 0.5 ml of enzyme solution, and the absorbance was measured at 405 nm. The solution was left at room temperature for 5 minutes, 0.5 ml of the substrate solution was added, and the absorbance was measured again for 5 minutes. Calculation for inhibition rate used the following formula.

&Quot; (2) &quot;

% Inhibition = {1- (S _substrate -S _enzyme ) / (C _substrate -C _enzyme )} × 100

(S _substrate : absorbance after substrate reaction of sample _, S _enzyme : absorbance immediately after enzymatic addition of sample, C _substrate : Absorbance after substrate reaction of control group, C _enzyme : absorbance immediately after addition of enzyme of control group)

The experimental results are shown in Table 3.

Alpha-amylase inhibition rate (%) Example 1 250 mg / ml -29.21 ± 4.66 ^c Data are mean ± SD (n = 3).
^{a- c} Different letters within a row indicate significant difference (p <0.05).

As can be seen from the above, it was confirmed that the alpha-amylase enzyme activity inhibitory effect, which is a carbohydrate digestive enzyme, in corn husk hydrolyzate did not appear.

 (3) Sukrases ( sucrase Inhibitory effect

In this experiment, it was intended to determine the sucrase activity inhibitory effect of the sample of Example 1. Example 1 was prepared for each of 1, 2.5, 5 mg / ml concentration to prepare a sample, and the following experiment was performed.

The sucrase used in the experiment It was extracted from 'intestinal acetone powders (Sigma, I1630-10G)' derived from rats. Sucrose was suspended in 0.8 ml of 'intestinal acetone powders' derived from rats in 10 ml of 0.1 M potassium phosphate buffer (pH 6.8) to make an 8% solution, and centrifuged at 10,000 rpm for 10 minutes at 4 ° C. One supernatant was used as the crude enzyme solution.

On the other hand, 80 μl of sample and 560 μl of potassium phosphate buffer (pH 6.8) were added to a 2 ml micro test tube to measure the inhibitory ability of sucrase. 160 μl of 8% rat-derived 'intestinal acetone powders' (Sigma, I1630-10G) was added and preheated in a 37 ° C. constant temperature water bath for 5 minutes. Sucrose solution (800 μl) was added to 30 mM as a substrate and reacted for 10 minutes. The enzyme reaction was stopped by heating in boiling water for 5 minutes, and 100 μl of the reaction solution was added to 3 ml of D-Glucose (GOPOD Format) Assay Kit (Megazyme K-GLUC, IRELAND) and reacted for 18 minutes in a 37 ℃ constant temperature water bath. . After the reaction was completed, absorbance at 510 nm was measured. The experimental group (B) was used as a control (C) by adding a heated water substrate to the boiling water without a substrate so that the enzymatic reaction does not occur, and by adding distilled water instead of the sample. Calculation for inhibition rate used the following formula.

&Quot; (3) &quot;

% Inhibition = [1-{(S-B) / C}] × 100

S: absorbance value of experimental group

B: absorbance value of experimental group

C: control absorbance value

The experimental results are shown in Table 4.

% Inhibition against sucrase ^* Sample Concentration (mg / ml) One 2.5 5 Control group ^- - ^- Experimental group
(Example 1) 4.62 ± 1.74 ^d 16.67 ± 0.99 ^d 30.56 ± 0.49 ^d Data are mean ± SD (n = 3).
The concentration of rat intestinal powder was 8% (w / v).
^ad Different letters within a column indicate significant difference (p <0.05).

Example 1 The sucrase inhibition rate of the sample was found to increase significantly ( p <0.05) at all 1, 2.5, 5 mg / ml concentrations, it was confirmed that the inhibition of sucrase activity in a concentration-dependent manner . Therefore, it was confirmed that the sucase activity inhibitory effect on the oxid hydrolyzate of the present invention.

On the other hand, when the sucrase inhibitory ability is expressed by the IC ₅₀ value, the sample of Example 1 was found to be 7.97 mg / ml (Table 5).

IC ₅₀ value of sucrase ^* inhibitory activity (mg / ml) Example 1 IC ₅₀ 7.97 ± 0.38 ^a Data are mean ± SD (n = 3).
The concentration of rat intestinal powder was 8% (w / v).
^{a- d} Different letters within a row indicate significant difference (p <0.05).

Claims (16)

In the food composition to which sugar was added,
The oxy hydrolyzate obtained by hydrolyzing the corn husk (okpi) is added,
The oxid hydrolyzate is,
Hydrolysis by addition of a strong acid to the octa;
Separating the residue and the hydrolyzate by performing a centrifugation process after the hydrolysis;
Neutralizing the hydrolyzate separated from the above;
After the neutralization, filtering the precipitate to obtain a filtrate; And
Recovering the purified liquid from which residual ions have been removed by removing the remaining ions in the filtrate using an ion exchange resin; sugar-containing food composition, characterized in that it is prepared through the process.
delete delete delete The method of claim 1,
The neutralization is,
A sugar-containing food composition, which is carried out by adding an alkali to an oxy hydrolyzate to precipitate strong acid ions in the form of salts.
The method of claim 1,
The neutralization is,
Sugar-containing food composition, characterized in that carried out by removing the strong acid ion by passing the oxy hydrolyzate through an ion exchange resin.
delete The method of claim 1,
The oxid hydrolyzate is,
Before the hydrolysis step,
Sugar-containing food composition, characterized in that it is prepared through the process further comprising the addition of a strong acid to the pre-treatment hydrolysis.
9. The method of claim 8,
The pretreatment hydrolysis is,
After adding a strong acid to adjust the pH to 2.5 to 4.0, the sugar-containing food composition, characterized in that performed for 1 to 3 hours at a temperature of 80 ~ 100 ℃.
The method of claim 1,
The oxid hydrolyzate is,
Before the hydrolysis step,
Sugar-containing food composition, characterized in that it is prepared through the process further comprising the pre-treatment step of hydrolysis by adding liquefied enzyme to the octape.
The method of claim 1,
The hydrolysis is,
After mixing the water in the octave so that the ratio of water to the oxy 1: 5 ~ 1:10, and then adjust the pH to 0.5 ~ 2.0 by adding a strong acid, characterized in that performed for 1 to 6 hours at 90 ~ 120 ℃ Sugar-containing food composition.
The method of claim 1,
The hydrolysis is,
Sugar-containing food composition, characterized in that carried out under pressure.
The method of claim 1,
The oxid hydrolyzate is,
After the step of obtaining the filtrate, sugar-containing food composition, characterized in that the manufacturing process further comprising the step of further comprising the step of concentrating the filtrate before performing the step of obtaining a purified liquid using an ion exchange resin.
The method of claim 13,
The oxid hydrolyzate is,
After concentrating the filtrate, the sugar-containing food composition, characterized in that prepared by the process further comprising the step of decolorizing the concentrated filtrate.
The method of claim 1,
The ion exchange resin,
A sugar-containing food composition comprising a cation exchange resin or an anion exchange resin or a cation anion simultaneous exchange resin.
The method of claim 1,
The strong acid is,
Sugar-containing food composition, characterized in that the sulfuric acid.