KR101376198B1 - An antioxidant and antidiabetic health functional food composition and a functional beverage composition comprising Laminaria japonica A. - Google Patents

Abstract

The present invention provides an antioxidant or anti-diabetic dietary supplement composition, and a functional beverage composition comprising a ratio of 5-12.5 mL of plum extract, 5-12.5 mL of oligosaccharide, and 0.3-0.7 g of bamboo salt relative to 80 mL of kelp drink base. to provide.
The health functional food composition and the functional beverage composition according to the present invention are mixed with seaweed extract, oligosaccharide and bamboo salt in a predetermined ratio, thereby having high antioxidant activity and antidiabetic activity, and complementing the unique taste of kelp In addition, overall preference can be improved.

Description

Antioxidant or antidiabetic health functional food composition and a functional beverage composition comprising Laminaria japonica A.}

The present invention relates to a health functional food and a functional beverage containing kelp, and more particularly, to a composition for kelp-containing health functional food and a kelp-containing functional beverage composition having antioxidant and anti-diabetic effects and significantly improved palatability.

Globally, 15 million tons of seaweed is produced annually, with kelp, seaweed and seaweed making up the largest share. Kelp produced in Korea is mainly used for extracting polysaccharide alginic acid, and although it has various physiological activities, it is hard to be used as a highly functional beverage with low taste and low processability.

In the functional food market, the beverage sector is considered to be the most successful market expansion following dairy products. The functional beverage sector is largely divided into the kinetic beverage market and the energy beverage market. In 2007, the market formed $ 18.4 billion and $ 17.6 billion, respectively, and the growth rate was about 6.8% in 2009-2010. The beverage development industry made of functional materials has already entered the trajectory of discovering new materials, and as functional drinks containing new ingredients such as buckwheat, wild ginseng cultured roots, audi and konjac are being launched one after another, they are targeting the niche market. The use of kelp not introduced as a material is likely to be fully utilized as a high value-added new material in the functional beverage industry.

Patent Literature 1 discloses a kelp oligosaccharide-containing beverage containing an organic acid extract and a Angelica extract of kelp from which the oligosaccharides are separated from kelp to remove off-flavor of kelp and have an inherent flavor.

Patent document 2 discloses a healthy drink prepared by extracting a essence by heating kelp, jujube, licorice, donkey, onion, mugwort and ginger in a pressure vessel at 120-130 ° C. to remove the unique odor and smell of kelp. .

However, there are few seaweed beverages widely used at present, and most researches on kelp have been carried out on aquaculture, and research on product development using kelp processing and functionality is insufficient. In addition, some kelp-related products are poor in quality, low consumer preference, extremely low processability, and development of convenience foods that have improved them is also required.

1. Korean Patent Publication 2003-0005438 2. Korean Patent Publication 2006-0007598

Accordingly, the present inventors have studied for the development of health functional foods and high-functional functional drinks using kelp, as a result of combining the kelp beverage base with other functional foods to increase the antioxidant and anti-diabetic effects and increase the palatability. The functional beverage was developed.

Accordingly, it is an object of the present invention to provide a composition for high functional kelp-containing health functional food having excellent antioxidant and antidiabetic effects.

Another object of the present invention is to provide a functional beverage composition having excellent antioxidant and antidiabetic effects and high palatability.

In order to achieve the above object, one aspect of the present invention is

It provides an antioxidant or anti-diabetic dietary supplement composition comprising a ratio of 5 to 15 mL of plum extract, 5 to 12.5 mL of oligosaccharide, and 0.3 to 0.7 g of bamboo salt relative to 80 mL of kelp beverage base.

Another aspect of the present invention provides a functional beverage composition comprising a ratio of 5 to 15 mL of plum extract, 5 to 12.5 mL of oligosaccharide, and 0.3 to 0.7 g of bamboo salt relative to 80 mL of kelp drink base.

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

The present inventors have studied for the development of a health functional food and functional beverage composition of a new composition that can improve the palatability by overcoming the unique taste of kelp as the potency of kelp is further enhanced, the extract of plum, oligosaccharide in the kelp beverage base By mixing with, and bamboo salt, it has been developed a composition that has a high antioxidant activity and anti-diabetic activity, and at the same time improve the overall palatability while complementing the taste of the kelp.

Accordingly, the present invention in one aspect, for anti-diabetic or dietary supplements for antioxidant or anti-diabetic diet comprising a ratio of 5 to 15 mL of plum extract, 5 to 12.5 mL of oligosaccharide, and 0.3 to 0.7 g of bamboo salt relative to 80 mL of kelp beverage base. To provide a composition.

In another aspect, the present invention provides a functional beverage composition comprising a ratio of 5-15 mL of plum extract, 5-12.5 mL of oligosaccharide, and 0.3-0.7 g of bamboo salt with respect to 80 mL of kelp drink base.

The present inventors used a response surface analysis method to select the optimum blending ratio for palatability and antioxidant activity in the composition developed above. For 80 mL of kelp beverage base, plum extract (5-15 mL), oligosaccharides (5-12.5 mL) and bamboo salt (0.3-0.7 g) were independent variables, and the overall acceptability, total polyphenol content, DPPH radical scavenging activity and ORAC ORAC value was measured (Experimental Example 1). When the overall acceptability of sensory characteristics was evaluated on a 9-point scale, the optimum conditions were estimated to be up to 7.06 with plum extract, oligosaccharide, and bamboo salt of 14.2 mL, 10.7 mL, and 0.4 g, respectively. Total polyphenol content was estimated to be up to 61.3 mg / 100 g at 10.4 mL, 6.3 mL, 0.6 g, and DPPH radical scavenging activity was estimated at 54.4% at 12.1 mL, 14.5 mL, 0.5 g. The ORAC values were 14.1 mL, 11.9 mL, 0.4 g, up to 1206.4 trolox euivalents (TE) μM. Based on the above results, the optimum mixing ratio for the overall preference and antioxidant activity of the kelp composition was determined to be the ratio of 14.0 to 14.5 mL of plum extract, 11 to 12 mL of oligosaccharide, and 0.35 to 0.45 g of bamboo salt for 80 mL of kelp beverage base. And, most preferably, 14.13 mL, 11.32 mL, and 0.40 g. The kelp drink was prepared under these conditions, and the overall palatability, total polyphenol content, DPPH radical scavenging ability, and ORAC value were measured, respectively. 5.92 points, 69.1 mg / 100 g, 55.0%, and 2197.7 TE μM. In addition, as a result of confirming the α-glucosidase inhibitory power of the kelp composition developed at the optimum mixing ratio, it showed 14.07% and 29.40% inhibitory activity against the disaccharide maltose and sucrose substrate, respectively.

Therefore, the health functional food composition and functional beverage composition preferably comprises a ratio of 5 to 15 mL of plum extract, 5 to 12.5 mL of oligosaccharide, and 0.3 to 0.7 g of bamboo salt relative to 80 mL of kelp beverage base, most preferably Preferably about 14.13 mL of plum extract, about 11.32 mL of oligosaccharide, and about 0.40 g of bamboo salt for 80 mL of kelp beverage base.

As used herein, the term “Kashima beverage base” refers to a product prepared by completely drying dried kelp, which has been removed from salt and harmful substances, and then powdered by kelp: water in a ratio of about 1:30, sufficiently soaked, and heated to boil. Finally, 80 mL of kelp drink base contains about 2.58 g of raw kelp. The kelp beverage base can be prepared by any method known in the art as long as it meets the above conditions. According to one embodiment, the kelp drink base is dried seaweed kelp reduced to about 1/20 of the kelp dried in the sea for 2-3 hours in clean water to remove salt and harmful substances and to rinse the surface clean alternately in the shade and shade After drying for 5 days, pulverized, powdered, and kelp: water = 1:30 mixed in a volume ratio, soaked for about 20 hours, the amount of 20 kg was stirred for 1 hour 30 minutes, boiled for 10 minutes at the time of boiling Can be prepared.

As used herein, "plum extract" refers to a mixture of plum and sugar in the same proportion by weight and fermented at room temperature to finally contain 55 to 65% by weight of plum and 35 to 45% by weight of sugar.

The oligosaccharides and bamboo salts may be used in any conventionally widely used oligosaccharides and bamboo salts, may be prepared according to conventional methods known in the art, may be purchased commercially available oligosaccharides or bamboo salts.

The health functional food composition and functional beverage composition according to the aspect of the present invention includes a food that has been proven safe while being used for a very long time, so there is no toxicity and side effects, so it is safe even when taken for long periods of time to prevent or improve diabetes. Can be used. In addition, since it exhibits a high antioxidant effect, various diseases known to be prevented or improved by the antioxidant effect, such as cancer, arteriosclerosis, heart disease, immune disease, aging including skin aging, adult disease with age It can be used for prevention or improvement (Harman, D., Free Radicals in Biology, Academic Press, New York, pp 255-275, 1982).

The health functional food defined in the present invention has been newly established by the Act on Health Functional Foods, amended in 2008, so that the function and safety of the human body is sufficiently established, and the health functional food as defined in the Korean Food and Drug Administration Notice No. 2008-72 This means that the product is a health functional food contained in the regulation on food functional raw material qualification.

Functional drink as defined in the present invention means a beverage effective in the prevention or improvement of various diseases, including maintaining the homeostasis in the body of the beverage ingested in everyday life.

The nutraceutical composition according to an aspect of the present invention may be formulated according to conventional methods known in the art in the form of conventional nutraceuticals known in the art. The health functional food may be prepared, for example, as a powder, granules, tablets, pills, capsules, suspensions, emulsions, syrups, dips, liquids, extracts, gums, teas, jellies, beverages, and the like. It may be formulated in the form of. As such a pharmaceutically acceptable carrier or additive, any carrier or additive known to be usable in the art for the preparation of the formulation to be prepared may be used.

Functional beverage composition according to an aspect of the present invention may be prepared according to a conventional beverage production method by mixing the kelp beverage base, plum extract, oligosaccharide, and bamboo salt in a predetermined ratio.

The functional beverage composition may further include other components conventionally used for the preparation of beverages other than the above components within the range of not impairing palatability, and may further contain various flavors or natural carbohydrates. Examples of the natural carbohydrate include conventional sugars such as monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrin and cyclodextrin; and sugars such as xylitol, sorbitol, erythritol, Of sugar alcohols may be contained. In addition, as a flavoring agent, a natural flavoring agent (e.g., tau Martin, stevia extract, etc.) and a synthetic flavoring agent (e.g., saccharin, aspartame, etc.) may be contained. The proportion of the natural carbohydrate is preferably contained in about 1 to 20 g, preferably about 5 to 12 g per 100 mL of beverage.

As described above, the health functional food composition and functional beverage composition according to the present invention by mixing the kelp with plum extract, oligosaccharides and bamboo salt, having a high antioxidant activity and anti-diabetic activity, and at the same time the taste unique to kelp In addition, the overall preference can be improved. Therefore, the kelp can be used as a health functional food with enhanced antioxidant and antidiabetic activity, and has the advantage of being consumed as a high functional beverage.

FIG. 1 shows the results of measuring total polyphenol content, DPPH radical scavenging activity, ORAC value, and overall acceptability of a beverage prepared by mixing the amount of plum extract, oligosaccharide, and bamboo salt added to 80 mL of kelp beverage base in 18 cases. Table shown.
Figure 2 schematically shows an experimental sample in which the kelp drink according to one embodiment of the present invention and each component of the drink are added to the kelp drink in the same volume by distilled water separately.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto in any sense.

Experimental Example 1: Development of kelp mixed drink having maximum antioxidant activity using response surface analysis

1-1. Experimental Method

1) Experimental plan and beverage production

The optimum mixing ratio of three subsidiary ingredients (plum, oligosaccharide, bamboo salt) in the kelp beverage base (80 mL) was predicted by the response surface method, which is recently used as an optimization technique in food manufacturing processes or new product development. The independent variable (Xn) was the addition ratio of plum extract (X ₁ ) (5, 7.5, 10, 12.5, 15 mL), the addition ratio of oligosaccharide (X ₂ ) (5, 7.5, 10, 12.5, 15 mL) and bamboo salt The addition ratio of (X ₃ ) (0.3, 0.4, 0.5, 0.6, 0.7 g), and each mixing condition was encoded in five steps of three factors as -2, -1, 0, 1, 2 (Table 1). In addition, the dependent variable (Yn) affected by these independent variables was characterized by four characteristics: overall acceptability, total polyphenol content, DPPH radical scavenging ability, and ORAC value. In addition, the results obtained under each mixing condition were analyzed using statistical program (Statistical Analysis System; version 9.1, SAS Institute, Cary, NC, USA) to analyze the effects of independent variables on the sensory and antioxidant changes of the mixture.

The kelp beverage base is dried seaweed kelp reduced by 1/20 of the sea kelp in the sea for 2-3 hours in clean water to remove salts and harmful substances, rinsed the surface thoroughly and alternately dry in the shade and sun for 5 days. Next, powdered and kelp: water = 1: 30, mixed in a volume ratio of 20 hours, soaked 20 kg of the amount for 1 hour 30 minutes, boil 10 minutes at the time of boiling, 4 kg in the final kelp base Was prepared to contain the kelp, and the plum extract was mixed with a weight ratio of plum: sugar 1: 1 fermented for about 2 months to prepare a thing containing 60% by weight of plum and 40% by weight of sugar.

[Table 1] Variables and Levels of Kelp Drink Mixing Plum Extract, Oligosaccharides, and Bamboo Salt According to the Central Synthesis Scheme

2) total polyphenol content

Take 1 mL of the sampled 18 kelp beverages, dilute 1 mL of distilled water, add 2 mL of 1N Folin-Ciocalteu reagent, and leave at room temperature for 3 minutes, then add 2 mL of 10% Na ₂ CO ₃ solution. It was left at room temperature for a time. 200 μL was taken from this mixture and the absorbance was measured at 690 nm using ELISA (TECAN, Grodig, Austria). The total phenol content was expressed in mg garlic acid equivalents (GAE) / 100g as a standard curve prepared using galic acid.

3) DPPH radical scavenging activity

Add 20 μL of 18 kelp beverage samples diluted twice with DMSO (dimethyl sulfoxide) in 80 μL 0.2 mM DPPH ethanol solution, mix well for 10 seconds, and react at room temperature for 10 minutes. ELISA (TECAN, Grodig, Austria) use with Absorbance was measured at 492 nm. The treated group was treated with 20 μL of DMSO to measure absorbance. DPPH radical scavenging ability of each sample was calculated by the following equation.

Radial scavenging activity (RSA)% = (1-A / B) x 100

A: absorbance of the sample addition port, B: absorbance of the non-treated port

4) Oxygen radical absorbance capacity (ORAC) value

100 μl of a fluorescent probe, 80 mM fluorescein, was dispensed into 96-well, and 18 cases of kelp beverages were diluted 100-fold in 75 mM potassium phosphate buffer (pH 7.4), followed by 50 μl into 96-well. 50 μl of 20 nM AAPH was added as a peroxyl radical generator. At this time, 1 μM of trolox was used as a control standard. The reduction of phosphors by peroxyl radicals was achieved using Tecan GENios multi-functional plate reader (GENios; Tecan Trading AG, Salzbrug, Austria) using an excitation wavelength of 485 nm and an emission wavelength of 535. Measurements were made at nm every 2 minutes for 2 hours. The ORAC values of the 18 cases of kelp beverage samples were expressed as 1 μM Trolox Equivalents (TE) by calculating the net area under the curve where the fluorescence of each sample decreased.

 5) Sensory evaluation

The sensory test was carried out using a questionnaire after 10 graduate students of the Department of Food and Nutrition, Kyungnam University were selected as panels. Sensory test time was 3-4 pm, each drink was placed in a clear glass and presented five kinds at a time, and the sensory test was carried out by the perfect block planning method. Evaluation item is 9 points to be very dislike (0 point), dislike, normal dislike, slightly dislike, dislike, dislike (five points), slightly good, normal good, good and very good (9 points) It was evaluated by the scale method.

1-2. Experiment result

1) Antioxidant Activity and Sensory Test Results

The total polyphenol content, DPPH radical scavenging activity, ORAC value and overall acceptability of the beverage prepared by mixing the amount of plum extract, oligosaccharide and bamboo salt added to 80 mL of kelp beverage base in 18 cases are measured in FIG. Indicated.

2) Optimal Mixing Conditions

The total polyphenol content, DPPH radical scavenging activity, ORAC value, and overall acceptability of the kelp mixed beverage mixed with plum extract, oligosaccharide, and bamboo salt according to the mixing conditions were statistically calculated. The total polyphenol content peaked at plum extract, oligosaccharide, and bamboo salt at 10.43 mL, 6.32 mL, and 0.6 g, respectively. DPPH radical scavenging ability was 12.06 mL, 14.55 mL, 0.51 g, and ORAC values 14.06 mL, 11.94 mL, 0.41 g, overall acceptability peaked at 14.25 mL, 10.74 mL, 0.40 g. Based on the above results, the optimum conditions for the antioxidant activity of kelp mixtures were derived.They were determined to be 14.13 mL of plum extract, 11.32 mL of oligosaccharide, and 0.40 g of bamboo salt (Table 3). The content, DPPH radical scavenging activity, ORAC value, and overall acceptability were measured as 69.1 mg GAE / 100 g, 55.0%, and 2197.7 TE μM, 5.92 points, respectively, as shown in Table 4. It contains the overall preference (5.46 points) and antioxidant activity (total polyphenol content, 63.4 mg GAE / 100 g; DPPH radical scavenging activity, 47.4%) of different proportions of kelp beverage (10 mL of plum extract, 10 mL of oligosaccharides, 0.5 g of bamboo salt); ORAC, 1735.1 TE μM) showed a higher value than the taste and functionality was able to confirm the development of kelp beverages (Table 4).

[Table 2] Prediction of Mixed Condition with Peak of Dependent Variable According to Ridge Analysis

[Table 3] Optimal Conditions of Kelp Drinks Mixed with Plum Extract, Oligosaccharide, and Bamboo Salt

[Table 4] Comparison of dependent variables between drinks with optimum mixing conditions and other ratio drinks

Experimental Example  2: of kelp beverages and subsidiary materials Total polyphenol  Content and antioxidant activity

2-1. Experimental Method

The total volume of the kelp beverages finally determined was 105.44 mL, and each component was prepared as shown in FIG. 2 to compare the total polyphenol content and the antioxidant activity (DPPH radical scavenging activity, ORAC value) of the kelp beverage and each component. The total polyphenol content and the antioxidant activity were measured using a sample prepared by mixing distilled water separately with a total volume of 105.44 mL.

Figure 2 schematically shows a kelp drink according to an embodiment of the present invention, and an experimental sample having the same volume as the kelp drink by adding distilled water to each component of the drink individually.

2-2. Experiment result

The total polyphenol content and antioxidant activity of the kelp mixed drink developed at the optimum blending ratio were found to be significantly increased compared to the sum of the activities of each component (Table 5).

[Table 5] Total Polyphenol Contents and Antioxidant Activities of Kelp Mix Drink and Ingredients Developed at Optimal Blend Ratio

Experimental Example 3: In vitro Screening of α-Glucosidase Inhibitory Effect of Kelp Beverages Developed in Optimum Formulations in Korea

1-1. Experimental Method

The inhibition of α-glucosidase activity of kelp beverages was measured and compared with the positive control acarbose. 5 mg of rat intestinal acetone powder (Sigma-Aldrich, St. Louis, Mo., USA) was dissolved in 1 mL of 0.1 M maleate buffer (pH 6.9), sonicated for 30 minutes on ice and 30 minutes at 11,000 rpm, 4 ° C. After centrifugation, the supernatant was used as an enzyme substrate. After 50 μl of enzyme substrate, 50 μl of herbal extract, and 100 μl of 0.1M maleate buffer for 10 minutes, add 4% maltose solution and 50μl of 4% sucrose solution, respectively, and then react for another 30 minutes. The reaction was stopped by storage. Finally, α-glucosidase inhibitory activity was measured using a glucose kit, and the results are shown in Table 6 below.

1-2. result

The inhibitory activity of α-glucosidase in kelp beverages showed 14.07% and 29.40% inhibitory activity on disaccharide maltose and sucrose substrate, respectively. Therefore, kelp beverages are thought to have the effect of inhibiting blood glucose rise by delaying the degradation of disaccharides into monosaccharides in the small intestine.

Table 6-Inhibitory activity of α-glucosidase activity of kelp beverages

[Formulation Example]

The kelp mixed drink developed at the optimum mixing ratio in Experimental Example 1 was used as a herbal composition in the following formulation example.

Formulation Example 1 Preparation of Tablet

Tablets for oral administration with the following compositions are prepared by granulation using wet granulation and dry granulation, followed by tableting to prepare tablets.

Formulation Example 2: Preparation of Capsule

Capsules are prepared by filling gelatin capsules with the following composition.

Formulation example  3: Liquid  Produce

The liquid formulation is manufactured with the following composition.

Formulation Example 4 Preparation of Powder

The powder is prepared by mixing in the following composition and filling into an airtight cloth.

Formulation Example 5: Preparation of Pills

Heat 100 mL of honey, filter it, heat it again, and filter again three or four times, then rub it with your hands to heat it until it becomes viscous, yellow dust, and not sticky in your hands after cooling. . Water, walnut oil and vinegar may be used instead of honey. 5 g of the herbal composition is added to the hot honey thus prepared and kneaded, and then the dough is molded into a ring of equal size by using an artificial or a machine to prepare a pill. The prepared pills are dried in a cool and dry place and then stored in a cool and airtight place.

Formulation example  6: Of chewing gum  Produce

Chewing gum is prepared using a conventional method with the following composition and content.

Formulation Example 7 Preparation of Candy

Candy is prepared using conventional methods in the following compositions and contents.

A mixture of 20% herbal composition and 80% crystalline lactitol is diluted with purified water and placed in a sauce pen. The batch is first heated on a hot plate until all material is solubilized, then the batch is transferred to a vacuum cooker and further heated. The formed blend forms a viscous mass even at relatively low temperatures. The syrup is then transferred from the cooker to the thick plate and cured until a suitable tissue is formed for drop rolling. The cured mass is fed through a drop roller. Once imprinted, the candy has an acceptable quality.

Claims (4)

A composition for antioxidant or anti-diabetic dietary supplement comprising a ratio of 5-15 mL of plum extract, 5-12.5 mL of oligosaccharide, and 0.3-0.7 g of bamboo salt with respect to 80 mL of kelp beverage bases. Antioxidant or anti-diabetic functional beverage composition comprising a ratio of 5 to 15 mL of plum extract, 5 to 12.5 mL of oligosaccharide, and 0.3 to 0.7 g of bamboo salt relative to 80 mL of kelp drink base. The composition according to claim 1 or 2, comprising 14.0 to 14.5 mL of plum extract, 11 to 12 mL of oligosaccharide, and 0.35 to 0.45 g of bamboo salt relative to 80 mL of the kelp beverage base. The composition according to claim 1, which is in the form of a liquid, suspension, powder, granule, tablet, capsule, pill, extract, tea, jelly, or beverage.

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