KR101485652B1 - Material Promoting Absorption of Vitamin D and Composition Comprising the Same - Google Patents

Abstract

The food composition for vitamin D intake according to the present invention includes vitamin D precursor extract and chocolate, and has no adverse effect caused by pharmacological administration and has an excellent absorption rate of vitamin D in the body.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material for promoting absorption of vitamin D,

The present invention relates to a material for promoting absorption of vitamin D and a composition containing the same. More specifically, the present invention relates to a vitamin D precursor food composition comprising a vitamin D precursor extract and chocolate.

Vitamin D is a very important hormone (nutrient) in the homeostasis of calcium and phosphorus and in the musculoskeletal system. If vitamin D is not enough, it is reported that not only rickets, osteoarthritis, osteoporosis but also malignant tumors such as breast cancer, colon cancer, prostate cancer, hypertension, cardiovascular diseases, diabetes mellitus, multiple sclerosis, psoriasis, rheumatoid arthritis and tuberculosis are increased.

There are also five forms of vitamin D (D ₁ -D ₅ ), but the most widely studied are vitamin D ₂ and D ₃ . Vitamin D ₂ (ergocalciferol) is synthesized mainly in plants and invertebrates, and vitamin D ₃ (cholecalciferol) is synthesized in vertebrates, both of which are also used as supplements.

In addition, vitamin D has recently been shown to express not only the vitamin D receptor (VDR) in various tissues and cells in the human body but also the 1-hydroxylase necessary for converting vitamin D to active form New illumination is under way for vitamin D action. This finding suggests that vitamin D may be involved in biological processes independent of bone or mineral homeostasis, acting in other tissues or organs besides the bones, kidneys, small intestine, and laboratory and epidemiological studies support this.

However, according to the National Health and Nutrition Examination Survey data, the mean 25 (OH) D concentration of US adults in 2001-2004 was 24 ng / mL, which was 6 ng / mL lower than that of 1988-1994, . In the cohort study, 52-77% of the subjects were found to have vitamin D deficiency or deficiency.

Also, in Korea, 92% of patients in postmenopausal women with osteoporosis were less than 30 ng / mL, and 57% of patients in cases of less than 12 ng / mL. Vitamin D deficiency now includes Korea And is becoming a serious health problem worldwide.

Therefore, currently, vitamin D is pharmacologically administered to treat vitamin D deficiency. However, pharmacologic vitamin D administration presents serious side effects. Because vitamin D is stored in the body fat in fat-soluble form, toxic symptoms caused by vitamin D may cause symptoms for several weeks after discontinuation of treatment. The most important side effect of pharmacologic vitamin D administration is increased absorption of calcium and phosphorus in the intestine, Hypercalcemia, hyperphosphatemia and hypercalciuria due to increased bone resorption of the skeleton. In addition, side effects such as gastrointestinal symptoms, neuromuscular symptoms, and thirst with nausea can occur.

For example, when 1 μg of calcitriol per day is used for 1 year or more, the frequency of hypercalcemia increases, but the treatment is not stopped frequently. Therefore, if the hypercalcemia or hypercalciuria continues for a long period of time, Abdominal pain or nephrolithiasis may occur and kidney function may be deteriorated.

As such, the administration of pharmacologic vitamin D has serious side effects, so it is safest to take it as a food or supplements. However, to date vitamin D studies have mainly been related to metabolism, physiological effects, and analytical methods.

It is an object of the present invention to provide a food composition for the intake of vitamin D which has no adverse effects caused by pharmacological administration.

Another object of the present invention is to provide a food composition for vitamin D intake which has an excellent absorption rate of vitamin D in the body.

The food composition for vitamin D according to the present invention includes a vitamin D precursor extract and chocolate. The vitamin D precursor extract means an extract containing a vitamin D precursor (e.g., ergosterol) or vitamin D, and may be, for example, an edible plant or an animal-derived extract.

In one embodiment of the invention, the vitamin D precursor extract may comprise mushroom extract.

Mushrooms are low in protein, lipid and carbohydrate content in terms of nutritional trait, but are less valuable as energy sources. Vitamin B ₂ and niacin are more abundant than other vegetables, especially vitamin D precursors It is rich in ergosterol.

Ergosterol is converted to vitamin D ₂ (ergocalsiferol) and vitamin D ₃ (cholecalciferol) by ultraviolet irradiation and is converted to 1,25-dihydroxy vitamin D, the active form of vitamin D in the kidney, To promote the absorption of calcium plays an important role.

The moisture content, vitamin D ₂ and D ₃ content of the main mushroom are shown in Table 1 below.

[Table 1]

                                             (μg / 100g edible portion)

(Content of vitamin D = content of vitamin D ₂ + content of vitamin D ₃ )

In one embodiment of the invention, the mushroom may be selected from the group consisting of shiitake mushroom, oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, fenugreek mushroom, gentian mushroom and mixtures thereof.

In one embodiment of the invention, the mushroom may be a shiitake mushroom.

In one embodiment of the present invention, the mushroom may be a dried mushroom under ultraviolet irradiation.

In one embodiment of the present invention, the mushroom may be a mushroom which has been dried at 0 to 60 < 0 > C for 1 hour to 1 week.

In one embodiment of the present invention, the moisture content of the dried mushroom may be 0 to 15% by weight.

In one embodiment of the present invention, the mushroom extract may be an organic solvent extracted mushroom.

In one embodiment of the invention, the organic solvent may be selected from the group consisting of phenoxyethanol, propylparaben, oxyphenol, benzophenone and ethanol.

In one embodiment of the present invention, the mushroom extract may be obtained by subjecting the mushroom to an organic solvent under reflux and cooling at 50 to 100 DEG C for 1 to 10 hours.

In one embodiment of the invention, the chocolate comprises cocoa mass and may further comprise cocoa butter, milk, butter, sugar, flavoring or a mixture thereof.

In one embodiment of the invention, the food composition further comprises additives selected from the group consisting of flavors, flavors, colorants, fillers, stabilizers, natural carbohydrates, nutrients, vitamins, thickeners, pH adjusting agents, preservatives and mixtures thereof As shown in FIG.

The food composition for vitamin D intake according to the present invention has no side effects caused by pharmacological administration and has an excellent absorption rate of vitamin D in the body.

Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example

Manufacturing example  One

100 g of dried mushroom was pulverized (20-30 mesh), 2 L of 95% alcohol was added, and the mixture was refluxed for 3 hours at 80 ° C. The mixture was filtered to obtain a filtrate and a residue. / Filtered. The extract was extracted with Whatman No. 2 filter paper to remove the residue, concentrated under reduced pressure, and lyophilized to prepare 15 g (15%) of mushroom extract.

Example  1 and Comparative Example  1-5

Food compositions were prepared by mixing the ingredients as set forth in Table 2 below (content unit g).

[Table 2]

Experimental Example 1 - Vitamin D ₃  Absorption rate evaluation

Four-week-old male Sprague-Dawley (SD) rats were purchased from Central laboratory animals and pre-fed with normal compound feed (Purina Co., Seoul, Korea) for one week before the experiment. The experimental group was divided into two groups: a sham mushroom extract and a chocolate mixed food group (Example 1), a normal diet control group (Comparative Example 1), and a shiitake mushroom extract feeding group (Comparative Example 2) , The chocolate-fed group (Comparative Example 3), the vitamin D _3- fed group (Comparative Example 4), and the vitamin D ₃ and chocolate mixed feed group (Comparative Example 5) 1g. The composition of the diets was as shown in Table 2, and diets and drinking water were free. The incubation conditions were 20 ± 2 ℃ for temperature and 50 ± 10% for humidity. The dark-light cycle was automatically controlled for 12 hours.

After the breeding period was completed, the animals were anesthetized after fasting for 12 hours. Blood was collected and the serum was separated by centrifugation at 3000 rpm and 4 ° C for 15 minutes. Separated serum was stored at -80 ° C until analysis. Vitamin D ₃ was extracted by adding hexane to the serum before analysis, and the content of vitamin D ₃ was analyzed by HPLC. In the analysis of vitamin D ₃ content by HPLC, YMC C18 (250 x 4.6 mm, 4 μm) was used as the column, methanol and water were used as the mobile phase, the flow rate was 0.8 mL / min, the sample injection amount was 20 μL, And the results are shown in Table 3.

[Table 3]

In Table 3, Example 1 using a food composition containing mushroom extract and chocolate showed that Comparative Example 1, which did not contain mushroom extract and chocolate, Comparative Example 2, which contained only mushroom extract, , The absorption rate of vitamin D _{3 in} the body was remarkably superior to that of Comparative Example 3,

Further, when comparing Example 1 with Comparative Example 2 or Comparative Examples 4 and 5, it can be seen that the chocolate exhibits a synergistic effect that significantly increases the absorption rate of vitamin D _{3 in} the body as it is combined with a vitamin-containing ingredient have.

Example 1 using a food composition containing mushroom extract and chocolate also showed that vitamin D _{3 in} the same amount as the content of vitamin D _{3 in the} mushroom described in Table 1 and Comparative Example 5 using a food composition containing chocolate , Vitamin D ₃ is superior to vitamin D ₃ , and it is expected that the side effects caused by pharmacological administration will be remarkably reduced by using materials derived from natural products.

Claims (12)

A food composition for increasing the in-vivo absorption of vitamin D, including mushroom extract and chocolate.
delete The method according to claim 1, wherein the mushroom is selected from the group consisting of shiitake mushroom, oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Food composition. The food composition according to claim 3, wherein the mushroom is a shiitake mushroom. The food composition according to claim 1, wherein the mushroom is dried mushroom under ultraviolet irradiation. 6. The food composition according to claim 5, wherein the mushroom is a mushroom dried at 0 to 60 DEG C for 1 hour to 1 week. 6. The food composition according to claim 5, wherein the dry mushroom has a water content of 0 to 15% by weight. The food composition according to claim 1, wherein the mushroom extract is an organic solvent-extracted mushroom. The food composition according to claim 8, wherein the organic solvent is selected from the group consisting of phenoxyethanol, propylparaben, oxyphenol, benzophenone and ethanol. 9. The food composition according to claim 8, wherein the mushroom extract is reflux-cooled and extracted with mushroom as an organic solvent at 50 to 100 DEG C for 1 to 10 hours. The food composition of claim 1, wherein the chocolate comprises cocoa mass and further comprises cocoa butter, milk, butter, sugar, flavoring or a mixture thereof. The composition according to claim 1, further comprising an additive selected from the group consisting of flavors, flavors, colorants, fillers, stabilizers, natural carbohydrates, nutrients, vitamins, thickeners, pH adjusters, preservatives and mixtures thereof. Of the total amount of the composition.