KR101661321B1 - A composition for preventing hyperlipidemia and obesity, manufacturing method thereof and health functional food comprising the same - Google Patents

Abstract

The present invention relates to a composition for the prevention of hyperlipidemia and obesity, a method for producing the same, and a health functional food comprising the same. More particularly, the present invention relates to a garlic extract obtained by enzymatically decomposing garlic and a natural pigment such as grape rind, A composition for preventing hyperlipidemia and obesity containing a natural coloring matter extract as an active ingredient, a process for producing the same, and a health functional food containing the same.

Description

TECHNICAL FIELD The present invention relates to a composition for preventing hyperlipemia and obesity, a method for producing the same, and a health functional food containing the same. BACKGROUND ART [0002]

The present invention relates to a composition for the prevention of hyperlipidemia and obesity, a method for producing the same, and a health functional food comprising the same. More particularly, the present invention relates to a garlic extract obtained by enzymatically decomposing garlic and a natural pigment such as grape rind, A composition for preventing hyperlipidemia and obesity containing a natural coloring matter extract as an active ingredient, a process for producing the same, and a health functional food containing the same.

In recent years, interest in environmentally friendly eating habits and environment has increased, and natural pigments, which have been limited to dyeing only, have been used in various materials such as foods, cosmetics, soaps, hair dyeing and paints. Furthermore, There is a growing interest in dye materials derived from natural plants having stability and physiological functionality.

Among them, natural pigment extracts extracted from grape skin, persimmon or cadaver are not only dyeing materials for dyeing various colors, but also have pharmacological effects, and they are useful for skin and human body. There are various prior research results related to these materials. Patent Publication No. 10-2009-0084159 relates to a composition for treating immune-related diseases of persimmon extract containing tannin as an active ingredient, 2, and MMP-9 to inhibit atopy, asthma or rhinitis. Japanese Patent Application Laid-Open No. 10-2009-0025033 discloses an anti-obesity food comprising a pulverized product obtained by washing an immature sensation followed by pulverization, or a powder obtained by drying an immature sensory juice. However, The grounds were not clear.

Laid-Open Patent Publication No. 10-2013-0064595 verified the control effect of inhibiting fat accumulation and metabolic syndrome as a composition containing an extract of grape skin extract as an active ingredient and a method of preparing the same. Open Patent Publication No. 10-2005-0090656 discloses a technique relating to the platelet aggregation effect by mixing citric acid with an ethanol solvent in preparing grape seed and grape skin extract.

Patent Publication No. 10-0808418 discloses an effect of suppressing excessive sebum secretion and enhancing skin elasticity of a mixed extract of cinnamon, cinnamon, jute oil, lotus and geranium, and Patent Document 10-0545304 discloses a catechin extract and other extract (COX) and / or 5-lipoxygenase (5-LO) inhibition of the mixture.

Garlic has been widely used as edible and medicinal materials since it has been widely used as a lily and rapeseed. It has excellent effects on antioxidation, antibacterial, blood cholesterol and triglyceride reduction, and the extract is used as a raw material for various medicines and health functional foods . The strong smell of raw garlic is caused by the action of alliinase enzyme in garlic cells. When garlic is ground or cut, alliin and alinase react with each other to produce allicin and pyruvate acid, It is known that allicin produced at this time is decomposed into diallyl disulfide, diallyl trisulfide and the like to produce a spicy flavor and taste. The intake of raw garlic not only discomforts the ingestion due to irritating odor and incense, but also induces irritation when the stomach is weak or unhealthy when ingested, thereby increasing inflammation and diarrhea.

To solve these problems, various patents and researches related to the production of odorless garlic are proceeding. As a method for making the garlic odorless, a method of inactivating the enzyme by heating at a high temperature or a high pressure is generally used. However, (Patent Document No. 10-2002-0003159), a method for producing aged garlic using an enzyme (Patent Document 10-2008 -0107162), and a method for extracting transparent garlic liquid through enzyme treatment (Patent Document 10-2005-0045479).

In recent years, a composition comprising a material having similar potency rather than a single extract of garlic and inventions relating to its functionality have been disclosed. First, a mixed composition containing garlic, soybean protein extract and taurine as active ingredients for preventing hyperlipidemia and abdominal obesity Was more effective in decreasing cholesterol and decreasing the size of abdominal adipocytes in blood than in the case of using garlic alone (Patent Publication No. 10-2006-0067988). In another patent, a composition comprising black garlic extract and Garcinia cambogia extract reduced intracellular fat accumulation and synthesis as compared with the single extract (Patent Publication No. 10-2012-0107578). In addition, it is known that the complex obtained by heat-reacting garlic extract and egg yolk for a long time at a low temperature has an effect of improving health by increasing the function of the active ingredient (JP-A-10-2013-0039309). However, in these inventions, the composition is still produced in the form of juice and powder using water.

In addition, in the existing patent, there are no published inventions about the composition of the natural coloring matter extract such as garlic extract, persimmon, grape skin, and catechin and its function using enzyme decomposition.

The present invention provides a composition for preventing and treating hyperlipidemia and obesity, which comprises, as an active ingredient, a natural pigment extract obtained by enzymatic degradation of natural pigment such as garlic extract, garlic extract and garlic extract, And a method for producing the same and a health functional food containing the same.

According to an aspect of the present invention, there is provided a garlic extract comprising: a garlic extract; And a natural coloring matter extract extracted from at least one of grape skin, persimmon or cadaver; and a composition for preventing hyperlipidemia and obesity.

Preferably, the natural pigment extract is obtained by pulverizing at least one of grape skin, persimmon or cadaver, adding enzymes such as catalase and alkalase, and enzymatically digesting the extract.

Preferably, the garlic extract is enzymatically decomposed by adding at least one enzyme selected from the group consisting of alcalase and pomme wheat after inactivating the alginase enzyme contained in garlic.

At this time, it is preferable that the garlic extract is 70 ~ 95 weight% powder and the natural pigment extract is 5 ~ 30 weight% powder.

Another aspect of the present invention provides hyperlipemia and a health functional food for preventing obesity, which comprises the composition as an active ingredient. Formulations of such health functional foods may be in the form of tablets, powders, granules, liquids, pills or capsules.

Another aspect of the present invention is a method for preparing a composition for preventing hyperlipidemia and obesity by mixing garlic extract powder and natural pigment extract powder, wherein the garlic extract powder is prepared by inactivating an alginase enzyme contained in garlic, And at least one enzyme selected from the group consisting of grape scales, persimmon extracts and acaricides, and the extract is prepared by digesting at least one enzyme selected from the group consisting of grape rind, Followed by enzymatic degradation with addition of a colorase enzyme and extraction.

More specifically, the garlic extract powder is prepared by dehydrating raw garlic to remove alliinase enzyme; Adding water to the garlic inactivated by the alliinase enzyme, and pulverizing the garlic; Adding an enzyme of at least one of an alkaline and a pufic gum to the pulverized lysate to cause enzymatic degradation; And heating and hydrothermally extracting the hydrolyzate obtained by hydrolyzing the hydrolyzate, wherein the hydrolyzate of the natural pigment is prepared by pulverizing at least one of grape skin, persimmon or ginseng; Adding catalase and alkaline enzyme to the pulverized material to perform enzyme treatment; And hydrothermally extracting the enzyme-treated filtrate.

For example, the garlic extract may be prepared by boiling fresh garlic at a temperature of 100 ° C or higher for 5-10 minutes; Milling the cooked garlic and adding 8-12 times water to the weight of the cooked garlic; Adding at least one enzyme selected from the group consisting of alcalase and pomacemil to the garlic water at an amount of 0.3-1.5 wt% based on the weight of the garlic hydrolyzate, and then performing enzymatic degradation at 50-60 ° C for 6-24 hours; And extracting the enzymatically decomposed garlic hydrate by hot water extraction at 80-100 ° C for 6-20 hours.

For example, the natural coloring matter extract may be obtained by pulverizing at least one natural coloring matter selected from the group consisting of grape rind, persimmon and ginseng; Adding 0.5-1.5 wt% of catalase and alkaline enzyme to the natural coloring matter pulp with respect to the weight of the natural coloring matter pulp; Adding water of 8-12 times the weight of the natural coloring matter powder to the natural coloring matter pulp; Enzymatic degradation of said natural dye hydrate at 40-45 DEG C for 8-12 hours; And subjecting the enzyme-decomposed natural pigment hydrolyzate to hot water extraction at 80-100 ° C for 1 to 3 hours.

The composition comprising the garlic extract and the natural pigment extract as an active ingredient according to an embodiment of the present invention reduces the body weight of the hyperlipemic and obese rats induced by the high fat diet and decreases the total lipid, total cholesterol and triglyceride contents in the blood , And the content of HDL-cholesterol is increased to decrease the arteriosclerosis index and the cardiovascular risk index, which is very useful for preventing hyperlipemia and obesity.

According to the manufacturing method according to another embodiment of the present invention, a composition and a health functional food excellent in the effect of preventing hyperlipemia and obesity can be produced.

FIG. 1 is a graph showing weight gain of a rat fed with a diet according to Experimental Example 2 of the present invention. FIG.

Hereinafter, the present invention will be described in detail.

The present invention relates to a composition for the prevention of hyperlipidemia and obesity. The present invention relates to a composition for preventing and treating hyperlipidemia and obesity, which comprises preparing an enzymatic decomposition extract using garlic, which is a representative plant having an antioxidative activity and improving blood circulation, Functionalities can be enhanced and a composition having effects such as anti-obesity and anti-hyperlipemia can be provided.

The composition for preventing hyperlipidemia and obesity according to one embodiment of the present invention contains garlic extract and natural pigment extract as an active ingredient and the garlic extract and natural pigment extract may be extracts obtained by enzymatic decomposition of garlic and natural pigment respectively .

Wherein at least one enzyme selected from the group consisting of an alcalase (protase enzyme) and a fungamil (alpha-amylase enzyme) is added to decompose the garlic, and the natural dye is enzymatically decomposed Catalase and alkalase enzymes can be added for use.

Preferably, the natural pigment extract, which is one of the active ingredients of the composition, may be one selected from the group consisting of grape skin extract, persimmon extract and ginseng extract.

The composition ratio of the garlic extract and the natural pigment extract in the composition may be 80 to 95% by weight of the garlic extract and 5 to 20% by weight of the natural pigment extract, preferably 80 to 90% by weight of the garlic extract, 10 to 20% %, More preferably 80% by weight of garlic extract and 20% by weight of natural pigment extract.

The health functional food for preventing hyperlipidemia and obesity according to another embodiment of the present invention is a health functional food comprising the composition as an active ingredient.

Preferably, the formulation of the health functional food may be in the form of tablet, powder, granule, liquid, ring or capsule, and the formulation may be prepared by conventional manufacturing methods known in the related art.

The method for preparing a composition for preventing hyperlipidemia and obesity according to another embodiment of the present invention comprises the steps of inactivating an alginase enzyme contained in garlic, adding an enzyme of at least one of alcalase and pomama, Preparing a garlic extract, pulverizing a natural coloring material, adding a catalase and an alkalase enzyme to decompose the enzyme, and extracting the extract to prepare a natural pigment extract; And mixing the extracted garlic extract and the natural pigment extract.

Hereinafter, a method for preparing a composition for preventing hyperlipidemia and obesity using garlic enzyme digested extract powder and natural pigment extract powder according to an embodiment of the present invention will be described.

1. Preparation of garlic enzyme decomposition extraction powder

First, work is done to inactivate the alinase enzyme contained in garlic. For example, it is possible to inactivate the alinase enzyme by inactivating the raw garlic which has been melted and to inactivate the alinase enzyme contained in the garlic by treating the solvent such as alcohol or the vinegar treatment.

When garlic is crushed, aline is decomposed by alinase, which is an enzyme of its own, to generate allysine, and because of decomposition of allysine, a strong garlic flavor is produced. Therefore, it is difficult to control the fragrance ingredient by enzymatic decomposition. It is necessary to deactivate the allergy of garlic in order to prevent such a problem. In addition, the enzymes called alinase, which is contained in garlic, will be inactivated and contribute to preventing decomposition of sulfur compounds, which are active ingredients in garlic.

For example, in the present invention, raw garlic can be matured to inactivate the activity of alliinase. For example, raw garlic is matured at a temperature of 100 ° C or higher for 5-10 minutes. At this time, it may be preferable to remove raw garlic and wash it, and then boil it in a barrel. The temperature and time are important to be able to mature into garlic because it is cooked with raw garlic.

Next, water is added to the garlic which has been inactivated with alliinase activity, and then pulverized. At this time, it is preferable to add garlic having an alliinase activity inactivated, for example, 8 to 2 times as much water as the weight of the cooked garlic, and then water is added and the mixture is roughly ground. The reason why the garlic is pulverized is that the surface area of the garlic is increased by pulverization, so that the fermentation time can be shortened as much.

Next, at least one of the enzymes of the alkalase and the puficemil is added to the pulverized hydrolyzate to cause enzymatic degradation. At this time, it is preferable to add the enzyme in an amount of 0.3-1.5% by weight based on the weight of the hydrolyzate and proceed with enzymatic degradation at 50-60 ° C for 6-24 hours.

Preferably, in order to shorten the enzymatic decomposition time, an alkaline agent and a fungicide can be used in combination, and the same amount (1: 1) can be added. Alkaliase is a proteolytic enzyme, and since it is a starch hydrolyzing enzyme, it decomposes starch and decomposes proteins when it is cooperated, so it can shorten the decomposition time and increase the extraction yield. For example, when they are used in combination, the enzyme decomposition time can be shortened to 6 to 12 hours.

When the amount of the enzyme is too small, it takes a lot of time to decompose the enzyme. If the amount of the enzyme is too large, there is a problem that the sour taste is generated quickly due to excessive action or the cost is increased. It is desirable to determine the appropriate amount of enzyme to be used considering the aspect.

Next, the enzyme digestion solution is subjected to hot water extraction. At this time, the enzyme-decomposed solution is preferably subjected to hot water extraction at 80 to 100 ° C for 6 to 20 hours. The enzymatic reaction can be stopped in a shorter time when hot water extraction is performed.

Finally, the hot-water extract of the enzyme-degrading solution is lyophilized to produce garlic extract powder. After dropping the temperature from -40 to 45 ° C, keeping it for 8 to 10 hours, then keeping it at 10 ° C for 2 to 4 hours at each temperature rise while keeping it at 0 ° C, 4 to 6 hours, and when the temperature reaches 40 캜, it is maintained for 2 to 4 hours to complete freeze-drying.

2. Preparation of Natural Dye Extract Powder

First, natural pigment materials such as grape rind, persimmon or cinnabar are crushed using a crusher. In this case, it is preferable that the grape skin, persimmon flesh and caterpillar leaves are thoroughly dried before pulverization, and pulverized pulp is used to increase the surface area of the natural pigment material, thereby shortening the fermentation time.

Next, the pulverized material is subjected to enzyme treatment. At this time, it is preferable to subject the material pulverized with an enzyme such as Catalase and Alcalase to an enzyme treatment. Catalase catalyzes the degradation of enzymes. Alkaliase is an enzyme that breaks down proteins into small molecules. Therefore, two enzymes can be used to obtain desired components more easily and in high yield.

At this time, it is preferable that 0.5 to 1.5% by weight of the enzyme is added to the weight of the pulverized material, 8 to 12 times the weight of the pulverized material is added, and the enzyme is decomposed at 40 to 45 ° C for 8 to 12 hours.

When the amount of the enzyme is too small, it takes a lot of time to decompose the enzyme, and when the amount of the enzyme is too large, the cost is high. Therefore, taking into account all aspects such as time, yield and production efficiency, . ≪ / RTI >

Next, the enzyme-decomposed solution is extracted with hot water and filtered. At this time, the enzyme-decomposed solution is preferably extracted with hot water at 80 to 100 ° C for 1 to 3 hours. At this time, it is preferable that the hot water extraction temperature does not exceed 100 ° C in order to prevent destruction of the useful component of the raw material by heat and deterioration of the functionality.

Finally, the filtered extract is concentrated and powdered using a spray drier to prepare a natural pigment extraction powder.

3. Preparation of mixed composition

The garlic enzyme-decomposed extract powder prepared above is mixed with a natural pigment extract powder such as grape skin, persimmon extract and acaricide to prepare a composition for improving hyperlipemia and obesity. Preferably, the composition is prepared by mixing 80 to 95% by weight of garlic extract powder and 5 to 20% by weight of natural pigment extract, more preferably 80 to 90% by weight of garlic extract powder and 10 to 20% %, And more preferably 80% by weight of garlic extract and 20% by weight of natural pigment extract, to prepare a composition for improving hyperlipemia and obesity.

The composition may be an active ingredient of a health functional food, wherein the health functional food may be in the form of tablet, powder, granule, liquid, ring or capsule.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

Example  1: Preparation of garlic extract powder

To prepare the garlic extract powder, 1 kg of raw garlic is boiled for 10 minutes at a temperature of 100 ° C or higher. The cooked garlic is roughly crushed and 10 L of water is added. (Alcalase®, Novozymes, Denmark) and fungamyl (Fungamyl®, Novozymes, Denmark) were added in a ratio of 1: 1 to the hydrogencarbonate at a concentration of 0.5 wt% To prepare an enzyme digesting solution. Next, the enzyme-degraded solution was subjected to hot water extraction at 80 ° C for 6 hours.

After that, the extract was concentrated, freeze-dried in a freeze dryer, and then pulverized into fine powders. Specifically, when the temperature of the concentrated extract is lowered to -40 to 45 ° C, the mixture is maintained for 6 hours and then maintained for 200 minutes. The temperature is maintained at -30 ° C, -20 ° C and -10 ° C for 180 minutes while increasing the temperature by 10 ° C , Maintained at 0 캜 for 300 minutes, maintained at a temperature of 10 캜 for 300 minutes while maintaining the temperature at 40 캜 for 180 minutes, and then lyophilized to prepare a fine powder.

Example  2: Preparation of Natural Dye Extract Powder

For the preparation of natural pigment extract powder, first well dried grape skin, persimmon flesh and ginseng leaves were each pulverized using a pulverizer. To 1 kg of each of the crushed materials was added 1% of the enzyme catalase (Biotouch® CAAT200, AB Enzymes, Finland) and Alcalase® (Novozymes, Denmark), 10 L of water was added, and the reaction was carried out at 45 ° C. for 10 hours To prepare an enzyme digesting solution.

Next, the enzyme-degrading solution was subjected to hot water extraction for 2 hours using a hot water extractor (Cosmos660, Kyungseo, Korea) adjusted to 80 ° C to prevent destruction of useful components of the raw material by heat and deterioration of functionality. The extracts were then filtered and concentrated with a concentrator (rotavapor R-220, BUCHI, Switzerland). Powders were then prepared using a spray dryer.

Experimental Example  1: Antioxidant activity measurement of mixed composition

In order to set the appropriate mixing ratio of garlic enzyme decomposition extraction powder and natural pigment extraction powder prepared in Example 1 and Example 2, garlic enzyme decomposition extraction powder and natural pigment extract powder (grape skin, persimmon, (W / w) of 10: 0, 9.5: 0.5, 9: 1 and 8: 2, and the antioxidant activity was measured using DPPH and ABTS method.

The DPPH radical scavenging activity was measured by mixing the sample solution and 4 × 10 ^-4 M DPPH solution in the same amount, reacting at room temperature for 10 minutes, and then measuring the absorbance at 525 nm. The ABTS radical scavenging activity was determined by dissolving potassium persulfate in 7 mM ABTS solution to 2.4 mM, reacting in the dark room for 12-16 hours, and then adjusting the absorbance at 415 nm to 1.5 with distilled water. ABTs The solution was mixed with the same amount of the sample solution, reacted at room temperature for 10 minutes, and absorbance was measured at 415 nm. Each radical scavenging activity was calculated from the absorbance ratio of the sample to which no sample was added.

Table 1. Antioxidant activity according to composition ratio

(Each experiment results were applied as mean ± SD. ^Aj being significantly different assay for each experiment entry result of the Duncan's multiple range test at p <0.05 level after the analysis of variance using SPSS package 12.0.)

As a result of measuring DPPH and ABTS radical scavenging activity of the above Table 1, the radical scavenging activity of the composition containing the natural pigment was higher than that of the garlic enzyme decomposition extract. The radical scavenging activity increased with the mixing ratio of natural pigments in garlic enzyme digested extract powder. Especially, when the mixture was mixed with 8: 2 (w / w), the scavenging activity was the best. Among them, the DPPH radical scavenging activity and the ABTS radical scavenging activity were 62.69 ~ 89.11% and 93.12 ~ 97.70%, respectively.

Based on the above results, the blending ratio of the garlic enzyme decomposition extracted powder and the natural pigment extracted powder mixture was determined as the optimum mixing ratio of 8: 2, which had the highest antioxidant activity.

Experimental Example  2: Prevention and improvement of obesity and hyperlipemia of mixed composition

1) Laboratory animals and specification management

The effects of garlic enzyme hydrolyzate powder and natural pigment extract powder on the obese and hyperlipidemic rats induced by high fat diet were analyzed. Male Sprague-Dawley male rats weighing 90 to 100 g were divided into three groups according to the temperature (22 ± 2 ℃), humidity (50 ± 5%), The animals were divided into 6 groups of 7 animals each with the same weight of each group according to the nude method at 2 weeks after the dark period (12 hours, 07: 00 ~ 19: 00) Respectively.

The detailed diets and sample codes are shown in Table 2 below. Normal group fed normal solid diet and control group fed 45% high diet. The experimental group was divided into garlic enzyme decomposition extract group, garlic enzyme decomposition extract + grape skin extract group, garlic enzyme decomposition extract + persimmon extract group, and garlic enzyme decomposition extract + cryptic acid extract group. 2500 mg per kg of body weight was administered once a day at approximately 10:00 am, and was supplied at the same time for 5 weeks.

Table 2. Diet and Sample Code

2) Weight gain

Body weights were measured at regular intervals once a week. The weight gain during 5 weeks (Fig. 1, Table 3) was 234.29 g in the control group, which was higher than that of the normal group (175.71 g). The garlic enzyme digested extract alone (205.71 g) 202.86 g) and the control group (207.14 g) showed a significant decrease in body weight gain compared to the control group.

Table 3. Weight gain in rats

(We used each experiment, rats per group 7, the experimental results were applied as mean ± standard deviation. ^Ac significance tests for each test item in the p <0.05 level after analysis of variance using SPSS package 12.0 Duncan's multiple range test).

3) Total lipid, total cholesterol and triglyceride in blood

The total lipid content of serum was determined by dissolving 20 μL of serum with concentrated sulfuric acid, adding phospho-vanillin reagent, and reacting at 37 ° C for 15 minutes. Absorbance was measured at 540 nm as a control. Serum total cholesterol and triglyceride contents were measured using an automatic blood analyzer (DRI-CHAM 4000i, Japan).

Table 4. Total lipid, total cholesterol and triglyceride content in rats

(We used each experiment, rats per group 7, the experimental results were applied as mean ± standard deviation. ^Af significance tests for each test item in the p <0.05 level after analysis of variance using SPSS package 12.0 Duncan's multiple range test).

Total lipid, total cholesterol and triglyceride content of blood in Table 4 were measured. The total lipid content was significantly decreased in all experimental groups compared to the control group. Especially, Were 204.04 mg / dL and 200.46 mg / dL, respectively, which is lower than that of the group treated with garlic enzyme-decomposed extract alone and the group administered with grape skin extract.

The total cholesterol content was the lowest of 111.71 mg / dL in the group treated with garlic enzyme hydrolyzate alone. Followed by 116.71 mg / dL and 121.14 mg / dL, respectively.

The content of triglyceride was significantly lower when mixed with natural pigment extracts compared with the group treated with garlic enzyme decomposition extract alone. The content of triglyceride was 54.29 mg / dL Low.

As a result, when the garlic extract is used alone, it is effective in lowering cholesterol in the blood, and when mixed with grape skin, persimmon and ginseng extract, it is more likely to lower triglyceride, which occupies most of the body lipids and body lipids Effect.

4) HDL-cholesterol content, atherogenic index and cardiovascular risk index

The HDL-cholesterol content was measured using an automatic blood analyzer (DRI-CHAM 4000i, Japan). The atherogenic index (AI) was calculated from the equation (serum total cholesterol - HDL-C) / HDL-C, and the cardiac risk factor (CRF) was calculated according to the total cholesterol / HDL-C formula .

Table 5. Serum HDL-cholesterol content, atherogenic index and cardiovascular risk index

(We used each experiment, rats per group 7, the experimental results were applied as mean ± standard deviation. ^Ad significance tests for each test item in the p <0.05 level after analysis of variance using SPSS package 12.0 Duncan's multiple range test).

The HDL cholesterol content, the atherogenic index and the cardiovascular risk index of the blood in Table 5 were measured, and the HDL cholesterol content was significantly increased in the experimental group compared with the control group. In particular, the HDL cholesterol content was 59.57 mg / dL and 58.29 mg / dL, respectively, which is higher than that of the garlic enzyme digestion extract group.

The atherogenic index and cardiovascular risk index were 3.4 and 2.2 times higher in the control group than in the control group, respectively. In the garlic enzyme - decomposed extract - treated group and the natural pigment extract - treated group, the control group was significantly decreased, but there was no significant difference between the experimental groups.

According to the Examples and Experimental Examples, the composition of garlic extract and natural pigment extract according to one embodiment of the present invention reduces the body weight of hyperlipidemia and obese rats induced by high fat diet, and decreases total body lipid, total cholesterol and triglyceride In the case of the present invention. In addition, it is confirmed that the content of HDL-cholesterol is increased to decrease the arteriosclerosis index and the cardiovascular risk index, thereby providing a composition useful for preventing hyperlipemia and obesity.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Accordingly, the embodiments disclosed herein are intended to be illustrative rather than limiting, and the spirit and scope of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the claims, and all the techniques within the scope of the same should be construed as being included in the scope of the present invention.

Claims (7)

CLAIMS 1. A powder composition for preventing hyperlipemia and obesity comprising, as an active ingredient, a mixed composition obtained by mixing garlic enzyme decomposition extracted powder and natural pigment extract powder at a weight ratio of 8: 2 to 9: 1,
The natural coloring matter extract powder is a light coloring matter extract powder extracted from grape rind or ginseng,
The garlic enzyme-decomposed extraction powder was prepared by dissolving,
Mashing the molted garlic to inactivate the alinase enzyme contained in the garlic;
Adding water to the garlic in which the alinase enzyme is deactivated, and pulverizing the garlic;
Adding an alkalase or a fungus wheat to the garlic pulverized product to prepare a garlic enzyme degraded liquid;
Extracting the garlic enzyme hydrolyzate by hot water extraction and then concentrating it; And
And lyophilizing the concentrate and then pulverizing the concentrate to prepare a powder composition for preventing hyperlipidemia and obesity. The method according to claim 1,
The natural dye extract powder may contain,
Crushing a grape rind or acaricide, adding a catalase and an alkalase enzyme and water to prepare a natural pigment enzyme degradation solution;
Extracting the natural pigment enzyme hydrolyzate with hot water; And
And concentrating and then pulverizing the hot-water extract to prepare a powder composition for preventing hyperlipemia and obesity. delete delete 6. A health functional food comprising the powder composition of claim 1 or 2,
Wherein the health functional food is a powder, granule, ring or capsule form. Preparing a garlic enzyme decomposition extraction powder;
Preparing a natural dye extraction powder; And
A method for preparing a powder composition for preventing hyperlipidemia and obesity by mixing the garlic enzyme decomposition extraction powder and the natural pigment extraction powder at a weight ratio of 8: 2 to 9: 1,
The garlic enzyme-decomposed extraction powder was prepared by dissolving,
Mashing the molted garlic to inactivate the alinase enzyme contained in the garlic;
Adding water to the garlic in which the alinase enzyme is deactivated, and pulverizing the garlic;
Adding an alkalase or fuga mill to the garlic pulverized product to prepare a garlic enzyme digesting solution;
Extracting the garlic enzyme hydrolyzate by hot water extraction and then concentrating it; And
Pulverizing the concentrate after lyophilization,
The natural dye extract powder may contain,
Crushing a grape rind or acaricide, adding a catalase and an alkalase enzyme and water to prepare a natural pigment enzyme degradation solution;
Extracting the natural pigment enzyme hydrolyzate with hot water; And
And concentrating and pulverizing the extract obtained by hot-water-extracting the enzyme-degrading solution. The method for preparing a powder composition for preventing hyperlipidemia and obesity according to claim 1, delete

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