KR101695507B1 - Composition comprising fermented Oenanthe Javanica organic acid extract for anti-inflammation - Google Patents
Composition comprising fermented Oenanthe Javanica organic acid extract for anti-inflammation Download PDFInfo
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- KR101695507B1 KR101695507B1 KR1020130070930A KR20130070930A KR101695507B1 KR 101695507 B1 KR101695507 B1 KR 101695507B1 KR 1020130070930 A KR1020130070930 A KR 1020130070930A KR 20130070930 A KR20130070930 A KR 20130070930A KR 101695507 B1 KR101695507 B1 KR 101695507B1
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- extract
- organic acid
- acid
- fermented product
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 미나리의 유기산 추출물의 발효물을 유효성분으로 함유하는 항염증용 조성물에 관한 것이다. 본 발명에 따른 미나리의 유기산 추출물의 발효물은 대식세포에서의 NO 생성을 억제하고, 간 해독화 효소의 단백질 발현량을 증가시키는 등 우수한 항염증 활성을 가지고 있어, 항염증에 유용한 의약품 및 건강기능식품으로 사용될 수 있다.The present invention relates to an anti-inflammatory composition comprising a fermented product of an extract of an organic acid of parsley as an active ingredient. The fermented product of the extract of the extract of the butterflies according to the present invention has excellent anti-inflammatory activity, such as inhibiting NO production in macrophages and increasing the protein expression amount of hepatic detoxifying enzyme, It can be used as food.
Description
본 발명은 미나리의 유기산 추출물의 발효물을 유효성분으로 함유하는 항염증용 조성물에 관한 것이다.
The present invention relates to an anti-inflammatory composition comprising a fermented product of an extract of an organic acid of parsley as an active ingredient.
염증 반응은 생체나 조직에 물리적 작용이나 화학적 물질, 세균 감염 등의 어떠한 기질적 변화를 가져오는 침습이 가해질 때 그 손상부위를 수복 재생하려는 기전으로, 일단 자극이 가해지면 국소적으로 히스타민, 세로토닌, 브라디키닌, 프로스타글란딘, HETE(hydroxyeicosatetraenoic acid), 류코트리엔과 같은 혈관 활성 물질이 유리되어 혈관 투과성이 증대되면서 염증을 유발한다.The inflammatory reaction is a mechanism to repair and regenerate the damaged area when an invasion that brings about physical changes such as physical action, chemical substance, bacterial infection or the like is applied to the living body or tissue. Once inflammation is applied, the inflammatory reaction locally causes histamine, serotonin, Vascular active substances such as bradykinin, prostaglandin, hydroxyeicosatetraenoic acid (HETE) and leukotriene are liberated, resulting in increased vascular permeability and inflammation.
대식세포는 일산화질소(NO), 프로스타글란딘 E2(PGE2) 및 전염증성 사이토카인 등을 분비함으로써 염증에 반응하고, 염증 및 면역반응 모두에서 중요한 조절세포로 작용하는데, 이렇게 작용하기 위해서는 반드시 활성화 과정을 거쳐야 한다. 그람 음성균의 세포벽 구성성분 중의 하나이며 내독소로 잘 알려진 LPS (lipopolysaccharide)는 대식세포의 활성화에 관여하는 가장 잘 알려진 외부인자로서, 특히 RAW 264.7 세포와 같은 대식세포나 단핵세포에서 TNF-α(tumor necrosis factor-alpha), IL-6(interleukin-6), IL-1β(interleukin-1 beta)와 같은 전염증성 사이토카인(pro-inflammatory cytokine)을 분비하여 염증부위에서 증가되는 것으로 알려져 있다. LPS가 대식세포를 자극하게 되면 iNOS(inducible nitric oxide synthase)라는 효소에 의해 L-알기닌이 L-시트룰린으로 변하는 과정에서 일산화질소(NO)가 생성됨으로써 대식세포로부터 NO가 생성된다. 포유동물에서 NO는 세 가지 종류의 NO 합성효소(NOS, nitric oxide synthase), 즉 nNOS(neuronal NOS), eNOS(endothelial NOS) 및 iNOS(inducible NOS)에 의해 합성된다. 이 중에서 nNOS와 eNOS에 의해 생성되는 NO는 정상적인 생체기능을 위해 생성되며, 조직 내에서의 농도는 일정수준으로 낮게 유지된다. 그러나 iNOS에 의해 생성된 NO는 과도하게 생성되어 병리적인 혈관확장, 세포독성, 조직 손상 등과 같은 생체에 유해한 작용을 나타낸다.Macrophages respond to inflammation by secretion of nitric oxide (NO), prostaglandin E 2 (PGE 2 ), and proinflammatory cytokines, and act as important regulatory cells in both inflammation and immune responses. . Lipopolysaccharide (LPS), one of the cell wall components of Gram-negative bacteria and well known as an endotoxin, is the most well-known external factor involved in the activation of macrophages. In particular, TNF-α It is known that the pro-inflammatory cytokines such as necrosis factor-alpha, interleukin-6 and interleukin-1 beta are secreted and increased in inflammation sites. When LPS stimulates macrophages, NO is produced from macrophages by the production of nitrogen monoxide (NO) during the process of converting L-arginine into L-citrulline by an enzyme called iNOS (inducible nitric oxide synthase). In mammals, NO is synthesized by three types of NO synthase (NOS): nNOS (neuronal NOS), eNOS (endothelial NOS) and iNOS (inducible NOS). Among these, NO produced by nNOS and eNOS is produced for normal biological function, and concentration in tissues is kept low to a certain level. However, NO produced by iNOS is overexpressed and exhibits deleterious effects on living organisms such as pathological vasodilation, cytotoxicity, and tissue damage.
최근, 염증의 생성을 줄일 수 있는 방법에 관한 연구가 활발히 진행되고 있으며, 지금까지의 연구 결과로는 자극에 의해 조직이나 혈장에서 활성화되는 브라디키닌과 같은 키닌(kinins), 다양한 사이토카인, 프로스타글란딘 E2 등이 부종 형성과 혈관 확장에 관여하여 염증의 원인이 된다는 것이 알려져 있다. 따라서 항염증제로서 비스테로이드성 항염증제(nonsteroidal anti-inflammatory drugs, NSAIDs)가 많이 사용되어 왔다. 그러나 비스테로이드성 항염증제를 장기간 복용하게 되면 위장관계의 소화성 궤양출혈로 인한 이차적 빈혈 초래, 혈소판 기능 억제, 분만 유도 억제, 신장에 대한 부작용, 간장 손상, 과민 반응 등의 심각한 부작용을 초래한다. 따라서 종래 약물의 부작용을 극복하기 위하여 인체에 부작용이 적고 항염증 효과가 우수한 치료제의 개발에 대한 필요성이 절실히 요구되고 있다.In recent years, studies on methods for reducing the production of inflammation have been actively conducted. As a result of the researches so far, it has been suggested that kinins such as bradykinin, various cytokines, prostaglandins E 2 are involved in edema formation and vasodilation and are known to cause inflammation. Therefore, nonsteroidal anti-inflammatory drugs (NSAIDs) have been widely used as anti-inflammatory drugs. However, long-term administration of non-steroidal anti-inflammatory drugs causes serious side effects such as secondary anemia due to gastrointestinal peptic ulcer bleeding, inhibition of platelet function, inhibition of induction of labor, adverse effects on kidney, liver damage and hypersensitivity. Therefore, in order to overcome the side effects of the conventional drugs, there is a strong demand for the development of therapeutic agents having less side effects on the human body and excellent anti-inflammatory effects.
한편, 미나리(Oenanthe Javanica)는 들이나 습지, 물가 근처의 습한 곳에서 흔히 자라는 다년생 초본으로, 달면서도 맵고 서늘한 성미를 가지고 있으며, 한약명으로는 '수근' 또는 '수영'이라 부른다. 미나리는 예로부터 혈압을 낮추어 주는 혈압강하작용이 있고, 장의 활동을 좋게 하여 변비, 치질, 대장 및 소장 질환을 완화시켜 주며, 간의 활동에 도움을 주어 피로회복에 효능이 있고 숙취해소에 효과가 있으며(국내 등록특허 제1402322호(2014.05.26)), 체내 열을 내려주고 독을 제거해주는 해열 및 해독작용이 있고, 지사작용이 있으며, 중금속을 해독해주는 기능이 있다고 알려져 있다. 이러한 미나리의 주요 기능 때문에 미나리를 삶아서 먹거나 또는 날로 먹으면 좋다고 기록되어 있다. 미나리는 주로 체내에서 비타민 A로 변환되는 베타카로틴, 비타민 B1 및 B2 등의 엽산, 및 비타민 C 등이 다량 함유되어 있는 알칼리성 식품으로 혈액의 산성화를 막아주는 역할을 한다. 또한, 단백질, 철분, 칼슘, 칼륨, 인, 당질 등 무기질과 섬유질이 풍부하여 혈액을 정화시키는 한편, 갈증을 없애고 열을 잘 내려준다. 특히, 다량의 칼륨을 포함하고 있어서 인체의 나트륨의 배설에 도움을 줄 수 있어서 고혈압 환자에게는 좋은 식품으로 알려져 있으며, 엽산은 임산부의 조산 및 기형아 출산 예방에 필수적인 것이므로 미나리는 임산부에도 유효하다고 할 수 있다. On the other hand, Oenanthe Javanica is a perennial herb that grows frequently in humid places, wetlands, and wetlands. It has a spicy and cool temper, and is called 'Sookeun' or 'swimming' in Chinese medicine names. It has blood pressure lowering effect which lowers blood pressure from ancient times, and it improves bowel activity and relaxes constipation, hemorrhoids, large intestine and small intestine diseases. It helps the liver activity and is effective for restoring fatigue, (Korean Patent No. 1402322 (2014.05.26)), it has a function of releasing heat and detoxifying the body to remove the poison, has a branching action, and has a function of detoxifying heavy metals. It is said that the main function of these buttercups is to boil the buttercups or eat them day by day. The buttercups are mainly alkaline foods that contain beta-carotene, vitamin B1 and B2, folic acid, and vitamin C, which are converted into vitamin A in the body, and prevent the acidification of blood. In addition, rich in minerals and fiber such as proteins, iron, calcium, potassium, phosphorus, and saccharides, purifies blood, eliminates thirst and relieves heat. In particular, it contains a large amount of potassium, which can help the body to excrete sodium, which is known as a good food for hypertension patients, and folic acid is essential for the prevention of premature birth and birth defects in pregnant women. .
상기한 바와 같이, 미나리의 다양한 약리 효과에 대하여 보고되어 있지만, 미나리의 유기산 추출물의 발효물의 항염증 효과에 대해서는 아직까지 알려져 있지 않으며, 이에 대한 연구도 전무한 상태이다.As described above, various pharmacological effects of parsley have been reported. However, the anti-inflammatory effect of the fermented extract of the extract of Phellodendrir extract is not yet known, and no studies have been conducted on it.
이에 본 발명자들은 인체에 부작용이 적고 항염증 효과가 우수한 새로운 치료제를 개발하기 위해 노력한 결과, 미나리의 유기산 추출물의 발효물이 대식세포에서의 NO 생성을 억제하고, 간 해독화 효소의 단백질 발현량을 증가시키는 등 우수한 항염증 활성을 가지고 있음을 확인함으로써 본 발명을 완성하였다.
Accordingly, the present inventors have made efforts to develop a new therapeutic agent having less side effects on human body and superior antiinflammatory effect, and as a result, it has been found that the fermented product of the extract of organic acid extract of corn filbert inhibits NO production in macrophages, And thus the present invention has been completed.
본 발명의 목적은 미나리의 유기산 추출물의 발효물을 유효성분으로 함유하는 항염증용 조성물을 제공하는 것이다.
It is an object of the present invention to provide a composition for anti-inflammation containing a fermented product of an extract of an organic acid of parsley as an active ingredient.
상기 과제를 해결하기 위하여, 본 발명은 미나리의 유기산 추출물의 발효물을 유효성분으로 함유하는 항염증용 약학적 조성물을 제공한다.In order to solve the above-mentioned problems, the present invention provides a pharmaceutical composition for antiinflammation comprising a fermented product of an extract of an organic acid of buttercups as an active ingredient.
또한, 본 발명은 미나리의 유기산 추출물의 발효물을 유효성분으로 함유하는 항염증용 식품 조성물을 제공한다.
The present invention also provides a food composition for antiinflammation comprising a fermented product of an extract of an organic acid of parsley as an active ingredient.
본 발명에 따른 미나리의 유기산 추출물의 발효물은 대식세포에서의 NO 생성을 억제하고, 간 해독화 효소의 단백질 발현량을 증가시키는 등 우수한 항염증 활성을 가지고 있다.
The fermented product of the extract of the extract of the butterflies according to the present invention has excellent anti-inflammatory activity such as inhibiting NO production in macrophages and increasing protein expression amount of liver-detoxifying enzyme.
도 1은 본 발명에 따른 미나리의 유기산 추출물의 발효물이 LPS를 처리한 RAW 264.7 세포 내에서 일산화질소(NO) 생성에 미치는 영향을 나타낸 도이다.
도 2는 본 발명에 따른 미나리의 유기산 추출물의 발효물이 간 해독화 효소인 GSTA2의 발현에 미치는 영향을 나타낸 도이다.
도 3은 본 발명에 따른 미나리의 유기산 추출물의 발효물 내의 활성 성분을 HPLC를 통해 확인한 도이다. 1 is a graph showing the effect of fermentation of an extract of an organic acid extract of parsley on the production of nitrogen monoxide (NO) in RAW 264.7 cells treated with LPS according to the present invention.
FIG. 2 is a graph showing the effect of the fermentation product of an extract of an organic acid of buttercups on the expression of GSTA2, a liver-detoxifying enzyme, according to the present invention.
FIG. 3 is a graph showing an active ingredient in a fermentation product of an organic acid extract of parsley according to the present invention through HPLC.
본 발명은 미나리의 유기산 추출물의 발효물을 유효성분으로 함유하는 항염증용 조성물을 제공한다.The present invention provides an anti-inflammatory composition comprising a fermented product of an extract of an organic acid of buttercups as an active ingredient.
상기 조성물은 약학 조성물 또는 식품 조성물을 포함한다.The composition comprises a pharmaceutical composition or a food composition.
이하, 본 발명에 대해 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에 따른 미나리의 유기산 추출물의 발효물은 하기와 같은 방법으로 제조할 수 있다. The fermented product of the extract of the extract of the butterflies according to the present invention can be prepared as follows.
먼저, 미나리를 준비하여 깨끗하게 세척한 후 뿌리 부분을 제거하고 세절한다. 그 다음, 정제수 100 중량부에 대해 1 내지 2.8 중량부의 유기산을 정제수에 혼합하여 유기산 용액을 제조한다. 이때, 유기산은 젖산, 구연산, 초산, 푸마르산, 글루콘산 및 알파케토글루타르산으로 이루어진 군으로부터 선택된 1종 이상을 포함하나, 이에 한정되지 않는다. 세절된 미나리를 유기산 용액에 침지시키고 20 내지 30 ℃, 바람직하게는 약 25℃의 온도로 유지하면서 12 내지 36시간, 바람직하게는 약 24시간 동안 교반한다. 교반과 추출이 완료된 미나리의 유기산 용액을 여과한 다음, 여과액에 정제수 100 중량부에 대해 36 내지 56 중량부의 당분을 첨가하여 미나리 유기산 추출물을 얻는다. 이때, 당분은 설탕이 바람직하나, 이에 한정되지 않는다. 그 후 LB 배지에 상기 과정을 통해 수득한 미나리의 유기산 추출물을 20 mg/ml의 농도로 첨가한 뒤, 미생물을 접종한 후 발효시킨다. 상기 미생물은 바실러스 서브틸리스(Bacillus subtilis), 효모(Yeast), 젖산균(Lactobacillus), 비피더스균(Bifidobaccterium)를 포함하며, 바실러스 서브틸리스가 바람직하나, 이에 한정되지 않는다. 발효를 위한 배양 기간은 미생물의 종류에 따라 적절하게 선택될 수 있으며, 일 실시예로 바실러스 서브틸리스를 이용할 경우 약 37℃에서 약 10일간 배양하는 것이 바람직하나, 이에 한정되지 않는다. 상기 발효물을 여과하여 최종적으로 미나리의 유기산 추출물의 발효물을 수득한다. First, prepare the buttercups, clean them thoroughly, remove the roots, and cut them three times. Then, 1 to 2.8 parts by weight of organic acid per 100 parts by weight of purified water is mixed with purified water to prepare an organic acid solution. At this time, the organic acid includes at least one selected from the group consisting of lactic acid, citric acid, acetic acid, fumaric acid, gluconic acid, and alpha ketoglutaric acid, but is not limited thereto. The pulverized pulp is immersed in an organic acid solution and stirred for 12 to 36 hours, preferably about 24 hours, while maintaining the temperature at 20 to 30 캜, preferably about 25 캜. The organic acid solution of parsley which has been stirred and extracted is filtered, and 36 to 56 parts by weight of sugar is added to the filtrate in a proportion of 100 parts by weight of purified water to obtain a water extract. At this time, sugar is preferably sugar, but is not limited thereto. Thereafter, the extract of the extract of Phellinus linteus obtained in the above procedure is added to the LB medium at a concentration of 20 mg / ml, and the microorganism is inoculated and then fermented. The microorganism includes Bacillus subtilis, Yeast, Lactobacillus, Bifidobaccterium, and preferably Bacillus subtilis, but is not limited thereto. The fermentation period for fermentation may be appropriately selected depending on the type of the microorganism. In one embodiment, when Bacillus subtilis is used, the fermentation is preferably performed at about 37 ° C for about 10 days, but is not limited thereto. The fermented product is filtered to finally obtain a fermented product of an extract of an organic acid extract of parsley.
본 발명에 따른 미나리의 유기산 추출물의 발효물은 대식세포에서의 NO 생성을 억제하고, 간 해독화 효소의 단백질 발현량을 증가시키는 등 우수한 항염증 활성을 가지고 있다. 따라서 본 발명에 따른 미나리의 유기산 추출물의 발효물은 항염증에 유용한 의약품 및 건강기능식품으로 사용될 수 있다.
The fermented product of the extract of the extract of the butterflies according to the present invention has excellent anti-inflammatory activity such as inhibiting NO production in macrophages and increasing protein expression amount of liver-detoxifying enzyme. Therefore, the fermented product of the extract of the extract of the butterflies according to the present invention can be used as medicines useful for anti-inflammation and health functional foods.
본 발명의 조성물은 미나리의 유기산 추출물의 발효물과 함께 항염증 효과를 갖는 공지의 유효성분을 1종 이상 함유할 수 있다.The composition of the present invention may contain at least one known active ingredient having an anti-inflammatory effect together with a fermented product of an extract of an organic acid extract of a butterfly.
본 발명의 조성물은, 투여를 위해서 미나리의 유기산 추출물의 발효물 이외에 추가로 약학적으로 허용가능한 담체를 1종 이상 포함하여 제조할 수 있다. 약학적으로 허용 가능한 담체는 식염수, 멸균수, 링거액, 완충 식염수, 덱스트로오스 용액, 말토덱스트린 용액, 글리세롤, 에탄올 및 이들 성분 중 1 성분 이상을 혼합하여 사용할 수 있으며, 필요에 따라 항산화제, 완충액, 정균제 등 다른 통상의 첨가제를 첨가할 수 있다. 또한 희석제, 분산제, 계면활성제, 결합제 및 윤활제를 부가적으로 첨가하여 수용액, 현탁액, 유탁액 등과 같은 주사용 제형, 환약, 캡슐, 과립 또는 정제로 제제화할 수 있다. 더 나아가 당분야의 적정한 방법으로 또는 Remington's Pharmaceutical Science(최근판), Mack Publishing Company, Easton PA에 개시되어 있는 방법을 이용하여 각 질환에 따라 또는 성분에 따라 바람직하게 제제화할 수 있다.The composition of the present invention may further comprise at least one pharmaceutically acceptable carrier in addition to the fermentation product of the extract of organic acid extract of parsley for administration. The pharmaceutically acceptable carrier may be a mixture of saline, sterilized water, Ringer's solution, buffered saline, dextrose solution, maltodextrin solution, glycerol, ethanol and one or more of these components. If necessary, an antioxidant, , And other conventional additives such as a bacteriostatic agent may be added. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to formulate into injectable solutions, pills, capsules, granules or tablets such as aqueous solutions, suspensions, emulsions and the like. Further, it can be suitably formulated according to each disease or ingredient, using appropriate methods in the art or by the method disclosed in Remington's Pharmaceutical Science (recent edition), Mack Publishing Company, Easton PA.
본 발명의 조성물은 목적하는 방법에 따라 경구 투여하거나 비경구 투여(예를 들어, 정맥 내, 피하, 복강 내 또는 국소에 적용)할 수 있으며, 투여량은 개체의 체중, 연령, 성별, 건강상태, 식이, 투여시간, 투여방법, 배설율 및 질환의 중증도 등에 따라 그 범위가 다양하다. 상기 미나리의 유기산 추출물의 발효물의 일일 투여량은 약 0.1~1000 ㎎/㎏이며, 하루 일회 내지 수회에 나누어 투여하는 것이 바람직하다.The composition of the present invention can be administered orally or parenterally (for example, intravenously, subcutaneously, intraperitoneally or topically) depending on the desired method, and the dose can be determined depending on the body weight, age, sex, , Diet, administration time, method of administration, excretion rate, and severity of the disease. The daily dose of the fermented product of the extract of the extract of the buttercups is about 0.1 to 1000 mg / kg, and it is preferable that the daily dose is administered once or several times a day.
본 발명의 조성물은 염증의 예방 또는 치료를 위하여 단독으로, 또는 수술, 호르몬 치료, 약물 치료 및 생물학적 반응 조절제를 사용하는 방법들과 병용하여 사용할 수 있다.
The composition of the present invention can be used alone or in combination with methods for the prevention or treatment of inflammation or using surgery, hormone therapy, drug therapy and biological response modifiers.
본 발명의 조성물은 염증의 예방 또는 개선을 목적으로 건강기능식품에 첨가될 수 있다. 본 발명의 미나리의 유기산 추출물의 발효물을 식품 첨가물로 사용할 경우, 상기 미나리의 유기산 추출물의 발효물을 그대로 첨가하거나 다른 식품 또는 식품 성분과 함께 사용할 수 있고, 통상적인 방법에 따라 적절하게 사용할 수 있다. 유효성분의 혼합양은 사용 목적(예방, 건강 또는 치료적 처치)에 따라 적합하게 결정될 수 있다. 일반적으로, 식품 또는 음료의 제조 시 본 발명의 미나리의 유기산 추출물의 발효물은 원료에 대하여 15 중량% 이하, 바람직하게는 10 중량% 이하의 양으로 첨가된다. 그러나 건강 및 위생을 목적으로 하거나 또는 건강 조절을 목적으로 하는 장기간의 섭취의 경우 상기 양은 상기 범위 이하일 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용될 수 있다.The composition of the present invention may be added to a health functional food for the purpose of preventing or improving inflammation. When the fermented product of the extract of the extract of the present invention is used as a food additive, the fermented product of the extract of the extract of the buttercups can be used as it is or can be used together with other food or food ingredients and can be suitably used according to a conventional method . The amount of the active ingredient to be mixed can be suitably determined according to the intended use (prevention, health or therapeutic treatment). Generally, in the production of food or beverage, the fermentation product of the extract of the extract of the present invention is added in an amount of not more than 15% by weight, preferably not more than 10% by weight based on the raw material. However, in the case of long-term intake intended for health and hygiene purposes or for the purpose of controlling health, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount exceeding the above range.
상기 식품의 종류에는 특별한 제한은 없다. 상기 물질을 첨가할 수 있는 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 건강기능식품을 모두 포함한다.There is no particular limitation on the kind of the food. Examples of the food to which the above substances can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, drinks, tea, Alcoholic beverages, and vitamin complexes, all of which include health functional foods in a conventional sense.
본 발명의 건강음료 조성물은 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물은 포도당 및 과당과 같은 모노사카라이드, 말토오스 및 수크로오스와 같은 디사카라이드, 덱스트린 및 시클로덱스트린과 같은 폴리사카라이드, 및 자일리톨, 소르비톨 및 에리트리톨 등의 당알콜이다. 감미제로서는 타우마틴, 스테비아 추출물과 같은 천연 감미제나, 사카린, 아스파르탐과 같은 합성 감미제 등을 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100 ㎖당 일반적으로 약 0.01~0.20g, 바람직하게는 약 0.04~0.10g 이다.The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. The above-mentioned natural carbohydrates are monosaccharides such as glucose and fructose, polysaccharides such as disaccharides such as maltose and sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.20 g, preferably about 0.04 to 0.10 g per 100 ml of the composition of the present invention.
상기 외에 본 발명의 조성물은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 본 발명의 조성물은 천연 과일쥬스, 과일쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 크게 중요하진 않지만 본 발명의 조성물 100 중량부 당 0.01~0.20 중량부의 범위에서 선택되는 것이 일반적이다.
In addition to the above, the composition of the present invention may further contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acids and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, A carbonating agent used in a carbonated beverage, and the like. In addition, the composition of the present invention may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. Although the ratio of such additives is not critical, it is generally selected in the range of 0.01 to 0.20 parts by weight per 100 parts by weight of the composition of the present invention.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예 및 실험예를 제시한다. 그러나 하기의 실시예 및 실험예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 실시예 및 실험예에 의해 본 발명의 내용이 한정되는 것은 아니다.
Hereinafter, preferred embodiments and experimental examples are provided to facilitate understanding of the present invention. However, the following examples and experimental examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples and experimental examples.
실시예 1 : 미나리의 유기산 추출물의 발효물의 제조Example 1: Preparation of fermentation product of organic acid extract of parsley
먼저, 미나리를 준비하여 깨끗하게 세척한 후 뿌리 부분을 제거하고 세절기를 이용하여 0.5 내지 1㎝ 크기로 세절하였다. 그 다음, 정제수 100 중량부에 대해 1 내지 2.8 중량부의 유기산(구연산)을 정제수에 혼합하여 유기산 용액을 제조하였다. 세절된 미나리를 유기산 용액에 침지시키고 25℃의 온도로 유지하면서 24시간 동안 교반하였다. 이때, 소량의 미나리의 유기산 추출물을 추출하는 경우에는 회전 진탕기 (swing shaker)를 사용할 수 있지만, 대용량의 미나리의 유기산 추출물을 추출하는 경우에는 추출 탱크에 별도의 스쿠루 장치를 달아 추출용액의 흐름을 만들어 준다. 교반과 추출이 완료된 미나리 유기산 용액을 0.06 ㎜ 이하의 여과망을 사용하여 여과한 다음, 여과액에 정제수 100 중량부에 대해 36 내지 56 중량부의 당분(설탕)을 첨가하여 미나리의 유기산 추출물을 얻었다. 그 후 LB 배지에 상기 과정을 통해 수득한 미나리의 유기산 추출물을 20 mg/ml의 농도로 첨가한 뒤, 바실러스 서브틸리스 (Bacillus subtilis)를 1%의 농도로 접종한 후, 37℃에서 10일간 배양하여 발효하였다. 상기 발효물을 여과하여 최종적으로 미나리의 유기산 추출물의 발효물 (FOJ)을 수득하였다.
First, the buttercups were prepared, cleaned, and then the roots were removed, and the leaves were cut into 0.5-1 cm sizes using three seasons. Then, 1 to 2.8 parts by weight of organic acid (citric acid) was mixed with purified water to 100 parts by weight of purified water to prepare an organic acid solution. The pulverized pulp was immersed in an organic acid solution and stirred for 24 hours while maintaining the temperature at 25 ° C. In this case, when extracting a small amount of organic acid extract of parsley, a swing shaker can be used. However, when extracting a large amount of organic acid extract of parsley, a separate scouring apparatus is added to the extraction tank, . The solution of the mineral acid having been completely stirred and extracted was filtered using a filter net of 0.06 mm or less, and 36 to 56 parts by weight of sugar (sugar) was added to the filtrate in an amount of 100 parts by weight of purified water to obtain an organic acid extract of parsley. Thereafter, the extract of the extract of Phellinus linteus obtained in the above procedure was added to the LB medium at a concentration of 20 mg / ml, followed by inoculation with Bacillus subtilis at a concentration of 1% Followed by fermentation. The fermented product was filtered to finally obtain a fermented product (FOJ) of an extract of an organic acid of parsley.
비교예 1 : 미나리의 유기산 추출물의 제조 Comparative Example 1: Preparation of extract of organic acid of parsley
상기 실시예 1에서 미나리의 유기산 추출물을 바실러스 서브틸리스로 발효하는 과정을 제외하고는 동일한 방법으로 미나리의 유기산 추출물 (OJ)을 제조하였다.
The organic acid extract (OJ) of buttercups was prepared in the same manner as in Example 1, except for the process of fermenting the organic acid extract of parsley into bacillus subtilis.
실험예 1 : 미나리의 유기산 추출물의 발효물의 일산화질소(NO) 억제 효과Experimental Example 1: Inhibitory effect of nitrogen monoxide (NO) on fermentation of organic acid extract of parsley
대식세포인 Raw 264.7 세포를 6 웰 플레이트에 접종하고 90~100% 자랄 때까지 배양한 후 혈청이 없는 배지로 교체하였다. 24시간 후에 미나리의 유기산 추출물(OJ) 또는 미나리의 유기산 추출물의 발효물(FOJ)을 1 ㎎/㎖의 농도로 전처리하였다. 그 다음, 염증 유발물질인 LPS를 2 ㎍/㎖로 첨가하여 24시간 동안 배양한 후 배지를 걷어 세포에서 방출된 일산화질소(NO)를 Griess reaction 법을 이용하여 ELISA 리더로 540 ㎚에서 흡광도를 측정하여 계산하였다. 그 결과를 도 1에 나타내었다.Raw 264.7 cells, macrophages, were inoculated in 6-well plates and cultured until 90-100% growth and then replaced with serum-free medium. After 24 hours, the organic acid extract (OJ) of the buttercups or the fermented product (FOJ) of the extract of the organic acid extract of the buttercups was pre-treated at a concentration of 1 mg / ml. Then, LPS (2 ㎍ / ㎖), which is an inflammation inducer, was added and incubated for 24 hours. Then, the nitrous oxide (NO) released from the cells was measured by absorbance at 540 nm using an ELISA reader Respectively. The results are shown in Fig.
도 1에 나타난 바와 같이, LPS만 처리한 군에서는 일산화질소(NO)의 생성이 크게 증가하는 것을 확인하였으며, 본 발명에 따른 미나리의 유기산 추출물의 발효물을 처리한 군에서는 미나리의 유기산 추출물을 처리한 군에 비해 LPS에 의해 유도되는 일산화질소(NO)의 생성이 현저하게 억제됨을 확인하였다.
As shown in FIG. 1, it was confirmed that the production of nitrogen monoxide (NO) was greatly increased in the group treated with LPS only. In the group treated with the extract of the extract of the extract of the butterflies of the present invention, It was confirmed that the production of nitrogen monoxide (NO) induced by LPS was markedly suppressed as compared with that of one group.
실험예 2 : 미나리의 유기산 추출물의 발효물의 간해독화 효소 발현 증가 효과EXPERIMENTAL EXAMPLE 2: Increasing expression of liver-detoxifying enzyme in fermented product of organic acid extract of parsley
간세포인 H4IIE 세포를 100 mm 디쉬에 접종하고 90~100% 자랄 때까지 배양한 후 혈청이 없는 배지로 교체하였다. 24시간 후에 미나리의 유기산 추출물 (OJ) 또는 미나리의 유기산 추출물의 발효물 (FOJ)을 0.1 ㎎/㎖의 농도로 처리하고 다시 24시간 동안 배양한 후, 세포에서 단백질을 분리하였다. 웨스턴 블랏을 이용하여 간해독화효소인 GST의 발현 정도를 관찰하였다. 그 결과를 도 2에 나타내었다. H4IIE cells, a hepatocyte, were inoculated into 100 mm dishes and cultured to 90-100% growth, and then replaced with serum-free medium. After 24 hours, the organic acid extract (OJ) of the buttercups or the fermented product (FOJ) of the extract of the organic acid extract of the buttercups was treated at a concentration of 0.1 mg / ml and further cultured for 24 hours. Western blot analysis was used to observe the expression of GST, a hepatic detoxifying enzyme. The results are shown in Fig.
도 2에 나타난 바와 같이, 음성 대조군 및 미나리의 유기산 추출물을 처리한 군에서는 GSTA2의 발현이 나타나지 않았으나, 본 발명에 따른 미나리의 유기산 추출물의 발효물을 처리한 군에서는 GSTA2의 발현이 현저하게 증가함을 확인하였다.
As shown in FIG. 2, the GSTA2 expression was not observed in the groups treated with the organic acid extract of the negative control and the dropwort, but the expression of GSTA2 was significantly increased in the group treated with the fermented extract of the extract of the dropwort according to the present invention Respectively.
실험예 3 : HPLC 분석Experimental Example 3: HPLC analysis
상기 실험예 1 및 2에서 확인된 본 발명에 따른 미나리의 유기산 추출물의 발효물이 가지는 항염증 효능의 원인 물질을 확인하기 위하여 HPLC를 수행하였다. HPLC was performed to identify the causative agent of the anti-inflammatory effect of the fermented product of the extract of the extract of the butterflies according to the present invention as confirmed in Experimental Examples 1 and 2.
표준 용액으로 미나리의 주요 활성 성분으로 알려진 람네틴과 이소람네틴을 사용하였으며, 시료는 0.2 mm 필터로 여과하고 그 중 5 ㅅl를 주입하여 분석하였다. 이동 용매로는 아세토니트릴과 물을 1:1 (부피비)로 섞은 용액에 1% 아세트산을 첨가하여 사용하였으며, 유속은 1ml/min으로 하였다. 그 결과를 도 3에 나타내었다. Ramenine and isorhamnetin, which are known to be the main active ingredients of buttercups, were used as a standard solution. The samples were filtered with a 0.2 mm filter and analyzed by injecting 5 l of them. As a mobile solvent, 1% acetic acid was added to a solution of acetonitrile and water in a ratio of 1: 1 (volume ratio), and the flow rate was 1 ml / min. The results are shown in Fig.
도 3에 나타낸 바와 같이, 미나리의 유기산 추출물에서는 람네틴과 이소람네틴의 피크가 관찰되었으며, 본 발명에 따른 미나리의 유기산 추출물의 발효물에서는 람네틴 주위에 신규 피크가 생성되는 것이 관찰되었다. 이를 통해, 발효를 통해 항염증 효능을 증가시킬 수 있는 생변환이 유도된 것을 확인하였다.
As shown in Fig. 3, peaks of rhamnetin and isorhamnetine were observed in the extract of the extract of Mulberry, and it was observed that a new peak was generated in the periphery of the rhamnetin in the extract of the extract of the extract of the mulberry extract according to the present invention. Through this, it was confirmed that bioconversion was induced to increase the anti - inflammatory effect through fermentation.
하기에 본 발명의 약학적 조성물 및 식품 조성물의 제제예를 예시한다.
Examples of pharmaceutical compositions and food compositions of the present invention are illustrated below.
제제예 1 : 약학적 조성물의 제조Formulation Example 1: Preparation of pharmaceutical composition
1. 산제의 제조1. Manufacturing of powder
미나리의 유기산 추출물의 발효물 200㎎200 mg fermented product of organic acid extract of parsley
유당 100㎎Lactose 100 mg
상기의 성분을 혼합하고 기밀포에 충진하여 산제를 제조하였다.
The above components were mixed and packed in airtight bags to prepare powders.
2. 정제의 제조2. Preparation of tablets
미나리의 유기산 추출물의 발효물 200㎎200 mg fermented product of organic acid extract of parsley
옥수수전분 100㎎100 mg of corn starch
유당 100㎎Lactose 100 mg
스테아르산 마그네슘 2㎎
상기의 성분을 혼합한 후, 통상의 정제의 제조방법에 따라서 타정하여 정제를 제조하였다.
After mixing the above components, tablets were prepared by tableting according to a conventional method for producing tablets.
3. 캡슐제의 제조3. Preparation of capsules
미나리의 유기산 추출물의 발효물 200㎎200 mg fermented product of organic acid extract of parsley
옥수수전분 100㎎100 mg of corn starch
유당 100㎎Lactose 100 mg
스테아르산 마그네슘 2㎎
상기의 성분을 혼합한 후, 통상의 캡슐제의 제조방법에 따라서 젤라틴 캡슐에 충전하여 캡슐제를 제조하였다.
After mixing the above components, the capsules were filled in gelatin capsules according to the conventional preparation method of capsules.
4. 주사제의 제조4. Preparation of injections
미나리의 유기산 추출물의 발효물 200㎎200 mg fermented product of organic acid extract of parsley
만니톨 100㎎100 mg mannitol
Na2HPO4·12H2O 2㎎Na 2 HPO 4 .12H 2 O 2 mg
주사용 멸균 증류수 적량Sterile sterilized water for injection
통상의 주사제의 제조방법에 따라 1 앰플당(2㎖) 상기의 성분을 혼합하여 주사제를 제조하였다.
Injection was prepared by mixing the above components per ampoule (2 mL) according to the usual injection preparation method.
제제예 2 : 식품 조성물의 제조Formulation Example 2: Preparation of food composition
1. 건강음료의 제조1. Manufacture of health drinks
미나리의 유기산 추출물의 발효물(고형분 2.5%, 97.16%), 대추 엑기스(65 brix, 2.67%), 과체복합 추출물(고형분 70%, 0.12%), 비타민 C(0.02%), 판톤텐산칼슘 (0.02%), 감초 추출물(고형분 65%, 0.01%)을 균질하게 배합하여 순간 살균을 한 후 이를 유리병, 패트병 등 소포장 용기에 포장하여 건강음료를 제조하였다.
(70%, 0.12%), vitamin C (0.02%), calcium pantothenate (0.02%) and fermented water extract %), Licorice extract (solid content 65%, 0.01%) were homogenized and sterilized instantaneously and packaged in glass bottles, plastic bottles, etc.
2. 야채쥬스의 제조2. Manufacture of vegetable juice
미나리의 유기산 추출물의 발효물 0.5g을 토마토 또는 당근 쥬스 1,000㎖에 가하여 건강 증진용 야채쥬스를 제조하였다.The vegetable juice for health promotion was prepared by adding 0.5 g of the fermented product of the extract of the extract of the buttercups to 1000 ml of the tomato or carrot juice.
Claims (6)
상기 조성물은 미나리의 유기산 추출물의 발효물을 유효성분으로 함유하고,
상기 미나리의 유기산 추출물의 발효물은 미나리의 유기산 추출물에 바실러스 서브틸리스(Bacillus subtilis)를 접종한 후 배양하여 발효시킨 것을 특징으로 하는, 항염증용 약학적 조성물.As a pharmaceutical composition for antiinflammation,
Wherein the composition contains a fermented product of an extract of an organic acid of parsley as an active ingredient,
Wherein the fermented product of the extract of an organic acid of the buttercups is obtained by inoculating Bacillus subtilis into an extract of an organic acid of a buttercup, followed by culturing and fermenting.
미나리의 유기산 추출물의 발효물을 유효성분으로 함유하고,
상기 미나리의 유기산 추출물의 발효물은 미나리의 유기산 추출물에 바실러스 서브틸리스(Bacillus subtilis)를 접종한 후 배양하여 발효시킨 것을 특징으로 하는, 항염증용 식품 조성물.As an anti-inflammatory food composition,
A fermented product of an extract of an organic acid of parsley as an active ingredient,
Wherein the fermented product of the organic acid extract of the buttercups is obtained by inoculating Bacillus subtilis into an extract of an organic acid of a buttercup, followed by culturing and fermenting.
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| Lee, J.M. 외 7명. Food science and biotechnology. Vol. 15, No. 2, 2006년 4월, pp. 303-307* |
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