KR101894491B1 - A composition for improving memory or cognitive function comprising a aurantii fructus immaturus supercritical extract as an active ingredient - Google Patents
A composition for improving memory or cognitive function comprising a aurantii fructus immaturus supercritical extract as an active ingredient Download PDFInfo
- Publication number
- KR101894491B1 KR101894491B1 KR1020180050019A KR20180050019A KR101894491B1 KR 101894491 B1 KR101894491 B1 KR 101894491B1 KR 1020180050019 A KR1020180050019 A KR 1020180050019A KR 20180050019 A KR20180050019 A KR 20180050019A KR 101894491 B1 KR101894491 B1 KR 101894491B1
- Authority
- KR
- South Korea
- Prior art keywords
- citrus
- extract
- dried
- crust
- alcohol
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 144
- 230000003920 cognitive function Effects 0.000 title claims abstract description 13
- 230000006386 memory function Effects 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 title claims description 23
- 239000010135 fructus aurantii immaturus Substances 0.000 title claims description 6
- 239000004480 active ingredient Substances 0.000 title description 8
- 238000000034 method Methods 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 52
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 30
- 235000020971 citrus fruits Nutrition 0.000 claims description 28
- 241000207199 Citrus Species 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 15
- 239000001569 carbon dioxide Substances 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 14
- 241000238424 Crustacea Species 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 10
- 241000283690 Bos taurus Species 0.000 claims description 9
- 239000012675 alcoholic extract Substances 0.000 claims description 7
- 235000007716 Citrus aurantium Nutrition 0.000 claims description 6
- 241000548268 Citrus deliciosa Species 0.000 claims description 6
- 235000000228 Citrus myrtifolia Nutrition 0.000 claims description 6
- 241001672694 Citrus reticulata Species 0.000 claims description 6
- 235000016646 Citrus taiwanica Nutrition 0.000 claims description 6
- 241000054078 Citrus depressa Species 0.000 claims description 5
- 230000006872 improvement Effects 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 241000679029 Citrus kinokuni Species 0.000 claims description 3
- 241000675268 Citrus leiocarpa Species 0.000 claims description 3
- 241000675133 Citrus nippokoreana Species 0.000 claims description 3
- 241000675110 Citrus sunki Species 0.000 claims description 3
- 241001140724 Citrus tachibana Species 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- 235000017102 Citrus x nobilis Nutrition 0.000 claims description 3
- WXOMTJVVIMOXJL-BOBFKVMVSA-A O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)OS(=O)(=O)OC[C@H]1O[C@@H](O[C@]2(COS(=O)(=O)O[Al](O)O)O[C@H](OS(=O)(=O)O[Al](O)O)[C@@H](OS(=O)(=O)O[Al](O)O)[C@@H]2OS(=O)(=O)O[Al](O)O)[C@H](OS(=O)(=O)O[Al](O)O)[C@@H](OS(=O)(=O)O[Al](O)O)[C@@H]1OS(=O)(=O)O[Al](O)O Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)O.O[Al](O)OS(=O)(=O)OC[C@H]1O[C@@H](O[C@]2(COS(=O)(=O)O[Al](O)O)O[C@H](OS(=O)(=O)O[Al](O)O)[C@@H](OS(=O)(=O)O[Al](O)O)[C@@H]2OS(=O)(=O)O[Al](O)O)[C@H](OS(=O)(=O)O[Al](O)O)[C@@H](OS(=O)(=O)O[Al](O)O)[C@@H]1OS(=O)(=O)O[Al](O)O WXOMTJVVIMOXJL-BOBFKVMVSA-A 0.000 claims description 3
- OBIOZWXPDBWYHB-UHFFFAOYSA-N Nobiletin Natural products C1=CC(OC)=CC=C1C1=C(OC)C(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 OBIOZWXPDBWYHB-UHFFFAOYSA-N 0.000 claims description 2
- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 claims description 2
- 244000183685 Citrus aurantium Species 0.000 claims 1
- 241000190409 Citrus nobilis Species 0.000 claims 1
- 239000008194 pharmaceutical composition Substances 0.000 claims 1
- 229930000680 A04AD01 - Scopolamine Natural products 0.000 abstract description 32
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 abstract description 32
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 abstract description 32
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 abstract description 32
- 229960002646 scopolamine Drugs 0.000 abstract description 32
- 238000000605 extraction Methods 0.000 abstract description 24
- 230000000694 effects Effects 0.000 abstract description 20
- 230000003930 cognitive ability Effects 0.000 abstract description 11
- 238000010171 animal model Methods 0.000 abstract description 8
- 238000000194 supercritical-fluid extraction Methods 0.000 abstract description 8
- 230000007087 memory ability Effects 0.000 abstract description 5
- 206010027175 memory impairment Diseases 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 42
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 26
- 210000004027 cell Anatomy 0.000 description 17
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 14
- 238000012360 testing method Methods 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 230000036541 health Effects 0.000 description 12
- 230000015654 memory Effects 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 231100000135 cytotoxicity Toxicity 0.000 description 9
- 230000003013 cytotoxicity Effects 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 230000002829 reductive effect Effects 0.000 description 8
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 7
- 229960004373 acetylcholine Drugs 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 239000000706 filtrate Substances 0.000 description 6
- 230000013016 learning Effects 0.000 description 6
- 210000000653 nervous system Anatomy 0.000 description 6
- 210000002569 neuron Anatomy 0.000 description 6
- 240000003791 Citrus myrtifolia Species 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 5
- 239000002775 capsule Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 235000013376 functional food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000002244 precipitate Substances 0.000 description 5
- 230000035484 reaction time Effects 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 4
- 230000001713 cholinergic effect Effects 0.000 description 4
- 238000012790 confirmation Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- 102000012440 Acetylcholinesterase Human genes 0.000 description 3
- 108010022752 Acetylcholinesterase Proteins 0.000 description 3
- 208000000044 Amnesia Diseases 0.000 description 3
- 206010012289 Dementia Diseases 0.000 description 3
- 208000026139 Memory disease Diseases 0.000 description 3
- 244000202052 Poncirus trifoliata Species 0.000 description 3
- 235000000404 Poncirus trifoliata Nutrition 0.000 description 3
- 241001093501 Rutaceae Species 0.000 description 3
- 229940022698 acetylcholinesterase Drugs 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 230000003833 cell viability Effects 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- ADEBPBSSDYVVLD-UHFFFAOYSA-N donepezil Chemical compound O=C1C=2C=C(OC)C(OC)=CC=2CC1CC(CC1)CCN1CC1=CC=CC=C1 ADEBPBSSDYVVLD-UHFFFAOYSA-N 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 208000014617 hemorrhoid Diseases 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000006984 memory degeneration Effects 0.000 description 3
- 230000006993 memory improvement Effects 0.000 description 3
- 208000023060 memory loss Diseases 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000011302 passive avoidance test Methods 0.000 description 3
- 230000002633 protecting effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000000946 synaptic effect Effects 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 244000295848 Citrus x nobilis Species 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 238000012347 Morris Water Maze Methods 0.000 description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000000944 Soxhlet extraction Methods 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 210000003169 central nervous system Anatomy 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 210000002932 cholinergic neuron Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000019359 magnesium stearate Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 230000008897 memory decline Effects 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 230000000324 neuroprotective effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- UCSJYZPVAKXKNQ-HZYVHMACSA-N streptomycin Chemical compound CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](NC(N)=N)[C@H](O)[C@@H](NC(N)=N)[C@H](O)[C@H]1O UCSJYZPVAKXKNQ-HZYVHMACSA-N 0.000 description 2
- 238000000967 suction filtration Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000016978 synaptic transmission, cholinergic Effects 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- NBWRJAOOMGASJP-UHFFFAOYSA-N 2-(3,5-diphenyl-1h-tetrazol-1-ium-2-yl)-4,5-dimethyl-1,3-thiazole;bromide Chemical compound [Br-].S1C(C)=C(C)N=C1N1N(C=2C=CC=CC=2)N=C(C=2C=CC=CC=2)[NH2+]1 NBWRJAOOMGASJP-UHFFFAOYSA-N 0.000 description 1
- 102000013455 Amyloid beta-Peptides Human genes 0.000 description 1
- 108010090849 Amyloid beta-Peptides Proteins 0.000 description 1
- 240000001810 Angelica gigas Species 0.000 description 1
- 235000018865 Angelica gigas Nutrition 0.000 description 1
- 241000251557 Ascidiacea Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 239000010369 Cascara Substances 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 108010058699 Choline O-acetyltransferase Proteins 0.000 description 1
- 102100023460 Choline O-acetyltransferase Human genes 0.000 description 1
- 108010009685 Cholinergic Receptors Proteins 0.000 description 1
- 241001561395 Citrus natsudaidai Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010052804 Drug tolerance Diseases 0.000 description 1
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 208000002513 Flank pain Diseases 0.000 description 1
- 241000556215 Frangula purshiana Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 102000014415 Muscarinic acetylcholine receptor Human genes 0.000 description 1
- 108050003473 Muscarinic acetylcholine receptor Proteins 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- 241000702670 Rotavirus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 201000004810 Vascular dementia Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 102000034337 acetylcholine receptors Human genes 0.000 description 1
- 201000009840 acute diarrhea Diseases 0.000 description 1
- 208000012876 acute enteritis Diseases 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001800 adrenalinergic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000003975 animal breeding Methods 0.000 description 1
- 239000005557 antagonist Substances 0.000 description 1
- 229940005524 anti-dementia drug Drugs 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 229940039856 aricept Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 239000001273 butane Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 229940071704 cascara sagrada Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006949 cholinergic function Effects 0.000 description 1
- 230000001149 cognitive effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000001120 cytoprotective effect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229960003530 donepezil Drugs 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012091 fetal bovine serum Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000003371 gabaergic effect Effects 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000000848 glutamatergic effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000026781 habituation Effects 0.000 description 1
- 230000000971 hippocampal effect Effects 0.000 description 1
- 210000001320 hippocampus Anatomy 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- -1 infusions Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000009027 insemination Effects 0.000 description 1
- 230000000302 ischemic effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000007334 memory performance Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- VMGAPWLDMVPYIA-HIDZBRGKSA-N n'-amino-n-iminomethanimidamide Chemical compound N\N=C\N=N VMGAPWLDMVPYIA-HIDZBRGKSA-N 0.000 description 1
- IJDNQMDRQITEOD-UHFFFAOYSA-N n-butane Chemical compound CCCC IJDNQMDRQITEOD-UHFFFAOYSA-N 0.000 description 1
- OFBQJSOFQDEBGM-UHFFFAOYSA-N n-pentane Natural products CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002664 nootropic agent Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 210000001428 peripheral nervous system Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001242 postsynaptic effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001294 propane Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 102000005962 receptors Human genes 0.000 description 1
- 108020003175 receptors Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- BOLDJAUMGUJJKM-LSDHHAIUSA-N renifolin D Natural products CC(=C)[C@@H]1Cc2c(O)c(O)ccc2[C@H]1CC(=O)c3ccc(O)cc3O BOLDJAUMGUJJKM-LSDHHAIUSA-N 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 210000004761 scalp Anatomy 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000000862 serotonergic effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 230000006886 spatial memory Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229960005322 streptomycin Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 229940126585 therapeutic drug Drugs 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000012808 vapor phase Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000003026 viability measurement method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/44—Supercritical state
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 이산화탄소 용매를 이용한 초임계 지각 추출물의 기억력 또는 인지 기능 개선용 건강기능식품에 관한 것으로, 상기 초임계 추출방법을 통해 제조된 지각 추출물은 다른 추출방법을 통해 제조된 지각 추출물과 비교하여 신경세포 보호 효과가 크며, 스코폴라민으로 유발된 기억력 손상 동물모델의 기억력 및 인지능력을 더욱 효과적으로 개선시키는 것을 확인하였다. The present invention relates to a supercritical crust extract for improving memory or cognitive function of a supercritical crust extract. The crust extract prepared by the supercritical extraction method is superior to the crust extract prepared by other extraction methods, Cell protection effect, and that the memory and cognitive abilities of the scopolamine-induced memory impaired animal model are improved more effectively.
Description
본 발명은 지각(Aurantii Fructus Immaturus) 초임계 추출물을 유효성분으로 함유하는 기억력 또는 인지기능 개선용 조성물에 관한 것이다.The present invention relates to a composition for improving memory or cognitive function, comprising an Aurantii Fructus Immaturus supercritical extract as an active ingredient.
현대인에게 기억력은 급변하는 생활에서 그 중요성이 증대되고 있으며, 사회적으로 학습량이 많은 청소년에게서부터 노년에 이르기까지 주요 관심 대상이 되고 있다. 이러한 기능의 저하는 사회적으로 문제가 되고 있으며 노인 인구 비율증가 추세의 사회에서 치매와 같은 퇴행성 질병에 이완된 환자에 있어서는 사회생활 가능 여부에 있어서 기억력 저하가 매우 중요한 요소이기도 하다. In modern life, memory is becoming increasingly important in rapidly changing lives, and it has become a major interest from young people with a lot of social skills to old age. The deterioration of these functions is a social problem, and in the society where the proportion of the elderly population is increasing, the deterioration of memory in the possibility of social life is very important factor in patients who are relaxed to degenerative diseases such as dementia.
대표적인 기억력 저하를 나타내는 치매는 크게 알츠하이머성 치매와 혈관성 치매로 나누는데, 알츠하이머성 치매는 뇌의 특정 부위에 베타 아밀로이드가 축적되어 콜린성 뉴런이 파괴되어 나타나는 병이고, 혈관성 치매는 고혈압, 뇌졸중, 고지혈증 등으로 인해 뇌로 가는 혈관의 이상으로 허혈 상태가 발생하여 해마 및 변연계통의 신경이 사멸하므로 나타나는 치매로, 이들 두 치매의 원인은 다르지만 결과적으로 기억력 전달 신경물질로 알려진 아세틸콜린의 작용을 감소시켜 기억력에 손상을 가져온다는 부분에서는 동일한 기전을 가진다.Alzheimer's dementia is a disease in which beta-amyloid accumulates in a specific area of the brain, resulting in the breakdown of cholinergic neurons. Vascular dementia is caused by hypertension, stroke, and hyperlipemia. The cause of dementia is due to the dysfunction of the hippocampus and the peripheral nervous system, resulting in ischemic conditions due to abnormal blood vessels to the brain. These two causes of dementia are different, but as a result they decrease the action of acetylcholine, The same mechanism is taken.
기억력과 관련된 신경계는 cholinergic 신경계, glutamatergic 신경계, GABAergic 신경계, serotonergic 신경계, adrenergic 신경계 등이 알려져 있으나 특히 콜린성(cholinergic) 신경계가 주로 기억력과 관계가 있다고 알려져 있다. 스코폴라민(Scopolamine)은 콜린성 신경의 아류(subtype) 중 하나인 무스카린 수용체(mAChR)를 차단하는 경쟁적 antagonist의 하나로 아세틸콜린(acetylcholine)의 양은 변화시키지 않고, 시냅스 간극에서 아세틸콜린이 수용체에 결합하는 것을 방해하는데, 이는 중추 신경계 콜린성 신경의 손상에 의해 나타나는 현상과 유사한 기억력 감퇴를 나타낸다.Cholinergic nervous system, glutamatergic nervous system, GABAergic nervous system, serotonergic nervous system, and adrenergic nervous system are known to be related to memory, but cholinergic nervous system is mainly related to memory. Scopolamine is a competitive antagonist that blocks the muscarinic receptor (mAChR), one of the subtypes of cholinergic neurons. It does not alter the amount of acetylcholine, and acetylcholine binds to the receptor at the synaptic cleft , Which is associated with memory loss similar to that caused by damage to the central nervous system cholinergic nerve.
한편, 아세틸콜린의 증가는 기억력과 인식력을 향상시키는 것으로 알려져 있다. 뇌 속의 아세틸콜린은 콜린 아세틸 트렌스퍼라제(choline acetyltransferase)라는 효소에 의해 뇌신경세포 내에서 생산되고 시냅스 간극(synaptic cleft)으로 방출된 후 시냅스 후 신경세포(post synaptic neuron)의 아세틸콜린 수용체(acetylcholine receptor)에 붙어서 콜린성 신경전달(cholinergic neurotransmission)을 일으키는데, 시냅스 간극(synaptic cleft)에 있는 아세틸콜린 분해효소(acetylcholinesterase)에 의해서 조절된다. 이 아세틸콜린 분해효소의 작용을 억제하면 아세틸콜린의 분해를 막아 사용 가능한 아세틸콜린의 양을 최대한 늘릴 수 있고 콜린성 신경전달이 증가되어 기억력 등 인지능력을 개선시킨다. 이는 현재 알츠하이머 형태의 경등도, 중등도 치매증상의 치료약물로 사용되고 있는 아리셉트(Aricept; Donepezil - HCl, 알츠하이머형 치매치료제, 아세틸콜린에스터라아제를 가역적으로 저해하여 인지기능과 관련된 콜린성 기능을 항진)와 동일한 기전의 효과이다.On the other hand, the increase of acetylcholine is known to improve memory and cognitive ability. Acetylcholine in the brain is produced in brain cells by an enzyme called choline acetyltransferase, released into the synaptic cleft, and then transferred to the post-synaptic neuron's acetylcholine receptor ) To cause cholinergic neurotransmission, which is regulated by acetylcholinesterase in the synaptic cleft. By inhibiting the action of acetylcholinesterase, acetylcholine can be prevented from degrading to maximize the amount of acetylcholine available, and cholinergic neurotransmission is enhanced to improve memory and cognitive ability. It is now known that Aricept (Donepezil - HCl, an anti - dementia drug for Alzheimer 's disease, reverses acetylcholinesterase and enhances cholinergic function related to cognitive function), which is currently used as a therapeutic drug for Alzheimer' The effect of the same mechanism.
한편, 지각(Aurantii Fructus Immaturus)은 탱자나무(Poncirus trifoliata), 광귤나무(Citrus aurantium), 여름 귤나무(Citrus natsudaidai) 또는 운향과(Rutaceae)의 재배 변종의 성숙한 과실로서, 점액질, 휘발성 정유 등을 포함하고 있고 약간 차가운 성질을 지니고 있으며, 쓰고 약간 신맛이 있다. 초록색을 띠는 탱자의 미성숙 과실인 지실보다 작용이 완만하고 기울체(기가 퍼지지 못하고 한 곳에 머물러 있는 것)로 인해 배가 더부룩할 때, 위염으로 소화가 안되어 통증을 호소할 때 쓴다. 또한, 기침을 멎게 하고 수종(水腫)과 담음(痰飮), 옆구리 통증, 흉격 부위에 막힌 기운을 없애준다. 또 대장운동을 원활하게 해주고 반진(斑疹)과 열리(熱痢), 치질 등을 치료하는 효능이 있는 것으로 보고되고 있다. 이와 같이 지각의 약리 작용에 기초하여 다양한 용도가 연구되어 왔는데, 한국특허공개 제2001-37063호에는 전염성 급성설사 및 장염을 일으키는 주된 원인체인 로타바이러스에 대해 감염 억제활성을 갖는 지각 추출물에 관하여 기재되어 있다. 또한, 한국특허공개 제2004-10854호 및 한국특허공개 제2004-31491호에는 카스카라 사그라다(Cascara sagrada) 분말에 지각과, 당귀, 우슬을 배합하여 된 생약소재 배합물을 사용하여 변비 및 배변 증상을 개선하는 생약소재에 의한 변비 개선용 농축액 및 그 제조방법과 용도에 관하여 기재되어 있다. On the other hand, Aurantii Fructus Immaturus is a mature fruit of Poncirus trifoliata , Citrus aurantium , Citrus natsudaidai or cultivated varieties of Rutaceae, which contains mucilaginous and volatile essential oils. Contains a slightly cool nature, and has a bit sour to wear. When the stomach is more gentle and leaner than the immature fruit of the greenish tangerine, it is not digested by gastritis when the stomach is full due to the spreading of the stomach. It also stops coughing, eliminates edema, sputum, flank pain, and blockages in the scalp area. It is also reported to have an efficacy to treat bowel movement, hemorrhoids, hemorrhoids, and hemorrhoids. Various uses have been studied based on the pharmacological action of the crust, and Korean Patent Laid-Open Publication No. 2001-37063 discloses a crustacean extract having an infection-inhibiting activity against rotavirus, which is a main cause of infectious acute diarrhea and enteritis have. Korean Patent Laid-Open Publication No. 2004-10854 and Korean Patent Laid-Open Publication No. 2004-31491 disclose the use of a herbal medicine ingredient blended with crustaceans, Angelica gigas, and ascidian in a powder of Cascara sagrada, , A concentrate for improvement of constipation by a herbal medicine material, a method of producing the concentrate, and a use thereof.
또 한편, 초임계(Supercritical fluid) 추출법은 물질의 기체 상태와 액체 상태의 상경계 지점 이상의 압력과 온도를 설정해 줌으로써 액체 상태에서의 용해력과 기체 상태에서의 확산계수 및 점도의 특성을 지니게 하여 신속하면서도 선택적인 추출을 가능하게 하는 방법으로, 추출 용매는 임계 온도와 임계 압력 이상의 상태인 초임계 유체를 사용한다. 초임계 이산화탄소는 실온 부근의 조건에서 주로 사용되어 열 변성을 일으킬 염려가 적기 때문에 추출 공정에 적용되며, 다른 기체에 비해 초임계 유체를 만들 수 있고, 무색, 무취, 무독성, 비폭발성, 그리고 용질과의 비반응성 등 고유한 특성이 있다. 또한, 액화 이산화탄소, 액화 프로판, 액화 부탄 등의 초임계 유체를 이용하기 때문에 저온 추출이 가능하여 열에 약한 성분이 파괴되지 않고 추출이 가능할 뿐만 아니라 정유 성분도 얻을 수 있다. The supercritical fluid extraction method is used to set the pressure and temperature above the vapor phase of the material and the liquid phase to establish the dissolving power in the liquid state and the diffusion coefficient and the viscosity in the gas state. As a method of enabling extraction, the extraction solvent uses a supercritical fluid that is in a state above the critical temperature and above the critical pressure. Supercritical carbon dioxide is used in the extraction process because it is mainly used in the vicinity of room temperature and is less susceptible to thermal denaturation. Supercritical carbon dioxide can make supercritical fluid compared to other gases, and it can be used for colorless, odorless, non-toxic, non- And non-reactivity. In addition, since supercritical fluids such as liquefied carbon dioxide, liquefied propane, and liquefied butane are used, it is possible to extract at low temperature, so that components that are weak to heat can be extracted without being destroyed, and essential components can be obtained.
본 발명자들은 지각 추출물이 신경세포 보호 및 기억력 개선 효과를 가지는 것을 바탕으로 예의 연구한 결과, 다른 추출법과 비교하여 특히 초임계 유체 추출법을 통해 제조된 지각 추출물이 더욱 효율적인 기억력 및 인지 기능 개선 효과를 나타내는 것을 확인함으로써, 본 발명을 완성하였다. As a result of extensive studies based on the fact that the crust extract has an effect of protecting nerve cells and improving memory, the inventors of the present invention found that crust extract prepared through supercritical fluid extraction, in particular, has a more effective effect of improving memory and cognitive functions , The present invention has been completed.
본 발명의 목적은 지각 초임계 추출물을 유효성분으로 함유하는 기억력 또는 인지기능 개선용 조성물을 제공하는 것이다.It is an object of the present invention to provide a composition for improving memory or cognitive function containing a perceptual supercritical extract as an active ingredient.
아울러, 본 발명의 또 다른 목적은 지각 추출물 내 노빌레틴의 함량을 증가시키는 방법을 제공하는 것이다.In addition, another object of the present invention is to provide a method for increasing the content of novelletin in crust extract.
상기 목적을 달성하기 위하여, 본 발명은 하기 단계로 제조되는 지각 초임계 유체 추출물을 유효성분으로 함유하는 기억력 또는 인지 기능 개선용 건강기능식품을 제공한다:In order to achieve the above object, the present invention provides a health functional food for improving memory or cognitive function, which comprises the perceptual supercritical fluid extract prepared by the following steps as an active ingredient:
1) 지각 과피를 세절하여 건조시키는 단계;1) finely crusing the perianal skin;
2) 상기 단계 1)의 건조된 지각 과피를 주정에 침지한 후 여과 및 농축하여 주정 추출물을 수득하는 단계; 및 2) immersing the dried crustal rind of step 1) in the alcohol, followed by filtration and concentration to obtain the alcoholic extract; And
3) 상기 단계 2)의 주정 추출물을 초임계 이산화탄소를 용매로 하여 초임계 유체 추출물을 수득하는 단계.3) obtaining the supercritical fluid extract using the alcohol extract of step 2) as supercritical carbon dioxide as a solvent.
아울러, 본 발명은 하기 단계를 포함하는 기억력 또는 인지 기능 개선용 식품 조성물의 제조방법 또는 지각 추출물 내 노빌레틴의 함량을 증가시키는 방법을 제공한다:In addition, the present invention provides a method for producing a food composition for improving memory or cognitive function comprising the steps of:
1) 지각 과피를 세절하여 건조시키는 단계;1) finely crusing the perianal skin;
2) 상기 단계 1)의 건조된 지각 과피를 주정에 침지한 후 여과 및 농축하여 주정 추출물을 수득하는 단계; 및 2) immersing the dried crustal rind of step 1) in the alcohol, followed by filtration and concentration to obtain the alcoholic extract; And
3) 상기 단계 2)의 주정 추출물을 초임계 이산화탄소를 용매로 하여 초임계 유체 추출물을 수득하는 단계.3) obtaining the supercritical fluid extract using the alcohol extract of step 2) as supercritical carbon dioxide as a solvent.
본 발명은 이산화탄소 용매를 이용한 초임계 지각 과피 추출물의 기억력 또는 인지 기능 개선용 건강기능식품에 관한 것으로, 상기 초임계 추출방법을 통해 제조된 지각 추출물은 다른 추출방법을 통해 제조된 지각 추출물과 비교하여 신경세포 보호 효과가 크며, 스코폴라민으로 유발된 기억력 손상 동물모델의 기억력 및 인지능력을 더욱 효과적으로 개선시키는 것을 확인하였다. The present invention relates to a health functional food for improving memory or cognitive function of supercritical crustacean extract using carbon dioxide solvent. The crust extract prepared by the supercritical extraction method is superior to the crust extract prepared by other extraction methods It has been shown that the neuroprotective effect is great and improves the memory and cognitive ability of the scopolamine-induced memory impaired animal model more effectively.
도 1은, 모리스 인지능력 평가(Morris water maze test) 및 수동적 회피반응 실험(Passive avoidance test)을 위한 동물 모델의 실험 스케쥴을 나타낸 도이다:
habituation: 적응기간;
Treatment: 본 발명의 지각 과피 추출물 처리 기간;
Scopolamine: 스코폴라민 처리 기간;
Water maze: 모리스 인지능력 평가기간;
Passive avoidance: 수동적 회피반응 실험기간.
도 2는, 본 발명의 지각 과피 추출물의 농도별(12.5, 25, 50 및 100 ㎍/ml) 처리에 의한 세포독성을 확인한 도이다:
CON: 무처리 세포;
H2O2: 과산화수소를 처리한 세포.
도 3은, 본 발명의 지각 과피 추출물의 농도별(12.5, 25 및 50 ㎍/ml) 처리를 통해, 과산화수소로 유발시킨 산화독성으로부터 세포 보호 효과를 확인한 도이다:
CON: 무처리 세포;
DMSO: 과산화수소 처리 후 DMSO 처리한 세포.
도 4는, 본 발명의 지각 과피 추출물의 처리를 통해 수중 미로 학습에서 공간 기억력 증진 효과를 확인한 도이다:
Normal: 무처리 군;
Control: 스코폴라민 투여 군;
비교예 1: 스코폴라민 + 비교예 1의 추출물 투여군(100 mg/kg);
비교예 2: 스코폴라민 + 비교예 2의 추출물 투여군(100 mg/kg);
비교예 3: 스코폴라민 + 비교예 3의 추출물 투여군(100 mg/kg);
실시예 1: 스코폴라민 + 실시예 1의 추출물 투여군(50 mg/kg);
실시예 1: 스코폴라민 + 실시예 1의 추출물 투여군(100 mg/kg).Figure 1 shows an experimental schedule of animal models for Morris water maze test and passive avoidance test:
habituation: adaptation period;
Treatment: Period of treatment of crustacea extract of the present invention;
Scopolamine: scopolamine treatment period;
Water maze: Morris cognitive assessment period;
Passive avoidance: Passive avoidance response period.
FIG. 2 is a chart showing cytotoxicity by treatment of the crustacea extract of the present invention at concentrations (12.5, 25, 50 and 100 / / ml)
CON: untreated cells;
H 2 O 2 : Cells treated with hydrogen peroxide.
Figure 3 shows the cytoprotective effect of oxidative toxicity induced by hydrogen peroxide through the treatment of the crustacea extract of the present invention at different concentrations (12.5, 25 and 50 占 퐂 / ml)
CON: untreated cells;
DMSO: Cells treated with DMSO after hydrogen peroxide treatment.
4 is a view for confirming the effect of improving the spatial memory in underwater labyrinth learning through the treatment of the crustacean extract of the present invention:
Normal: no treatment group;
Control: scopolamine treated group;
Comparative Example 1: scopolamine plus the extract-administered group of Comparative Example 1 (100 mg / kg);
Comparative Example 2: scopolamine plus the extract-administered group of Comparative Example 2 (100 mg / kg);
Comparative Example 3: scopolamine + extract group of Comparative Example 3 (100 mg / kg);
Example 1: scopolamine + extract-administered group of Example 1 (50 mg / kg);
Example 1: scopolamine + extract-administered group of Example 1 (100 mg / kg).
이하, 본 발명을 상세히 설명한다. Hereinafter, the present invention will be described in detail.
본 발명은 하기 단계로 제조되는 지각 과피 추출물을 유효성분으로 함유하는 기억력 또는 인지 기능 개선용 건강기능식품 또는 식품 조성물을 제공한다:The present invention provides a health functional food or food composition for improving memory or cognitive function comprising the perennial perilla extract prepared by the following steps as an active ingredient:
1) 지각 과피를 세절하여 건조시키는 단계;1) finely crusing the perianal skin;
2) 상기 단계 1)의 건조된 지각 과피를 주정에 침지한 후 여과 및 농축하여 주정 추출물을 수득하는 단계; 및 2) immersing the dried crustal rind of step 1) in the alcohol, followed by filtration and concentration to obtain the alcoholic extract; And
3) 상기 단계 2)의 주정 추출물을 초임계 이산화탄소를 용매로 하여 초임계 유체 추출물을 수득하는 단계.3) obtaining the supercritical fluid extract using the alcohol extract of step 2) as supercritical carbon dioxide as a solvent.
상기 지각은 탱자나무(Poncirus trifoliata), 광귤(Citrus aurantium), 진귤(Citrus sunki) 시퀘샤(Citrus depressa), 홍귤(Citrus tachibana), 빈귤(Citrus leiocarpa), 기리귤(Citrus tardiva), 지미강 (Citrus succosa), 기주밀감(Citrus kinokuni), 동정귤(Citrus erythrosa), 치츄우카이만다린(Citrus deliciosa), 킹(Citrus nobilis), 병감(Citrus reticulata), 편귤(Citrus tangerina), 하나유모(Citrus hanaya), 청귤(Citrus nippokoreana), 한라봉(Citrus hybrid Shiranuhi) 또는 운향과(Rutaceae)의 재배 변종 과실일 수 있으며, 구체적으로는 광귤나무의 과실일 수 있다. 상기 지각은 재배한 것 또는 시판되는 것 등 제한 없이 사용할 수 있다.The crust is the Poncirus trifoliata), gwanggyul (Citrus aurantium), jingyul (Citrus sunki) when kwesya (Citrus depressa), honggyul (Citrus tachibana), bingyul (Citrus leiocarpa), faceted mandarin (Citrus tardiva), Jimmy Kang (Citrus succosa), host Citrus ( Citrus kinokuni , Citrus erythrosa , Citrus deliciosa , Citrus nobilis , Citrus reticulata , Citrus tangerina , Citrus hanaya , Citrus nippokoreana , Citrus hybrid Shiranuhi or cultivated varieties of Rutaceae may be fruit, specifically fruit of the citrus tree. The crust can be used without limitation such as cultivated or commercially available.
상기 단계 2)의 주정은 건조된 지각 과피 중량의 10 내지 30배의 양일 수 있으며, 구체적으로 10 내지 20배의 양일 수 있다. 상기 주정은 60 내지 80 중량%의 에탄올일 수 있다. 추출방법으로는 진탕추출, Soxhlet 추출 또는 환류 추출을 이용할 수 있으나, 구체적으로는 주정에서 20 내지 30시간 동안 침지한 후 불순물을 제거하여 감압 농축한다. 상기 감압농축은 감압농축기 또는 진공회전증발기를 이용할 수 있다. 상기 방법에 있어서, 건조는 감압건조, 진공건조, 비등건조, 분무 건조 또는 동결건조일 수 있다.The alcohol of step 2) may be 10 to 30 times the weight of the dried crust, and may be 10 to 20 times the amount. The alcohol may be 60 to 80% ethanol by weight. As the extraction method, shaking extraction, Soxhlet extraction, or reflux extraction can be used. Specifically, after immersing in the alcohol for 20 to 30 hours, impurities are removed and the filtrate is concentrated under reduced pressure. The vacuum concentration may be performed using a vacuum concentrator or a vacuum rotary evaporator. In the above method, the drying may be vacuum drying, vacuum drying, boiling drying, spray drying or freeze-drying.
상기 단계 3)의 초임계 유체 추출물은 10 내지 50℃의 온도 조건 하에서 추출될 수 있고, 500 내지 900 bar의 압력 조건 하에서 추출될 수 있다. 상기 압력이 900 bar 이상인 경우 추출 수율 및 노빌레틴 함량이 급격히 감소하고, 압력이 500 bar 이하인 경우에는 추출 수율이 낮다. The supercritical fluid extract of step 3) may be extracted under a temperature condition of 10 to 50 DEG C and may be extracted under a pressure condition of 500 to 900 bar. When the pressure is 900 bar or more, the extraction yield and the Novartin content are sharply reduced, and when the pressure is 500 bar or less, the extraction yield is low.
상기 추출 방법으로 추출된 지각 추출물은 산화 스트레스에 대한 신경세포 보호 효과를 가지며, 인지 능력 개선 효과를 가진다. 상기 조성물이 식품 조성물로 이용되는 경우, 두뇌 또는 인지 기능의 증진을 위하여 사용될 수 있으며, 이러한 두뇌 또는 인지 기능은 기억력, 사고력, 이해력, 계산능력, 학습능력, 판단력 또는 집중력일 수 있다.The crust extract extracted by the above extraction method has a neuroprotective effect against oxidative stress and has an effect of improving cognitive ability. When the composition is used as a food composition, it may be used for the enhancement of brain or cognitive function, which may be memory, thinking, comprehension, calculation, learning, judgment or concentration.
본 발명의 구체적인 실시예에서, 본 발명자들은 실시예 1의 추출물 및 비교예 1 내지 3의 추출물이 세포 독성을 나타내는지 확인한 결과, 실시예 1의 방법으로 추출된 추출물은 50 ug/ml의 농도로 처리하여도 세포독성을 나타내지 않았으나, 비교예 1, 2 또는 3의 방법으로 추출된 추출물은 50 ug/ml의 농도에서 약간의 세포독성을 나타내는 것을 확인하였다(도 2 참조). In a specific example of the present invention, the inventors of the present invention found that the extract of Example 1 and the extracts of Comparative Examples 1 to 3 showed cytotoxicity, and as a result, the extract extracted by the method of Example 1 had a concentration of 50 ug / ml , But the extracts obtained by the method of Comparative Example 1, 2 or 3 showed slight cytotoxicity at a concentration of 50 ug / ml (see FIG. 2).
또한, 본 발명자들은 실시예 1의 추출물 및 비교예 1 내지 3의 추출물이 과산화수소로 유발된 세포독성에 미치는 영향을 확인하였으며 그 결과, 실시예 1의 방법으로 추출된 추출물을 처리하였을 때 산화독성으로부터 세포를 보호하는 효과가 확인되었으나, 비교예 1,2 또는 3의 방법으로 추출된 추출물이 처리된 세포에서는 세포 보호 효과를 확인할 수 없었다(도 3 참조).The present inventors also confirmed the effect of the extract of Example 1 and the extracts of Comparative Examples 1 to 3 on hydrogen peroxide-induced cytotoxicity. As a result, when the extract extracted with the method of Example 1 was treated, The cell protection effect was confirmed, but the cell protection effect could not be confirmed in the cells treated with the extract extracted by the method of Comparative Example 1, 2 or 3 (see FIG. 3).
또한, 본 발명자들은 스코폴라민의 투여로 인한 기억력 감퇴에 있어서 실시예 1의 추출물 및 비교예 1 내지 3의 추출물의 투여를 통해 인지능력 및 기억력 개선 효과를 확인하고자 모리스 인지능력 평가를 실시하였고 그 결과, 학습이 진행됨에 따라 도피대에 도달하는데 소요되는 시간이 비교예 1,2 또는 3 추출물 투여군은 대조군과 비교하여 유의성 없이 비슷한 결과를 보였으나, 실시예 1 추출물 투여군은 도피대에 도달하는 시간이 점차 감소하여 학습수행에 따른 인지 능력의 유의한 증진효과가 관찰되었다(표 4 참조). 또한, 도피대를 제거하고 도피대가 있었던 사분면이 머무르는 정도를 측정하여 도피대의 위치에 대한 기억을 확인한 결과, 실시예 1 추출물 투여군은 대조군에 비해 증가된 경향을 나타내어, 공간기억력에 대한 증진효과가 있음을 확인하였다(도 4 참조).In addition, the present inventors conducted evaluation of Morris cognitive ability to confirm cognitive ability and memory improvement effect by administration of the extract of Example 1 and the extracts of Comparative Examples 1 to 3 in the decline of memory due to the administration of scopolamine, , The time required for reaching the escape zone as the learning progressed was similar to that of the control group in Comparative Example 1, 2 or 3 extract administration group, but the time for reaching the escape zone in Example 1 extract administration group (See Table 4). In addition, there was no significant difference between the two groups. In addition, when the escape zone was removed and the degree of staying in the quadrant where the escape zone was present was measured, the memory of the location of the escape zone was confirmed. As a result, the group administered with the extract of Example 1 showed an increased tendency compared to the control group, (See Fig. 4).
또한, 본 발명자들은 스코폴라민의 투여로 인한 기억력 감퇴에 있어서 상기 실시예 1의 추출물 및 비교예 1 내지 3의 추출물의 투여로 인한 기억력 개선 효과를 확인한 결과, 특히 실시예 1의 추출물을 투여한 경우 농도 의존적으로 수동회피반응시간이 증가하여 무처리군과 유사하게 개선되었다(표 5 참조).In addition, the inventors of the present invention found that when the extract of Example 1 and the extracts of Comparative Examples 1 to 3 were administered at the time of memory loss due to the administration of scopolamine, The passive avoidance reaction time was increased in a concentration-dependent manner, and was improved similarly to the untreated group (see Table 5).
따라서, 본 발명의 이산화탄소 용매를 이용한 초임계 지각 추출물은 다른 추출방법을 통해 제조된 지각 추출물과 비교하여 신경세포 보호 효과가 크며, 스코폴라민으로 유발된 기억력 손상 동물모델의 기억력 및 인지능력을 더욱 효과적으로 개선시키는 것을 확인함으로써, 본 발명의 초임계 지각 추출물은 기억력 또는 인지 기능 개선용 건강기능식품 또는 식품 조성물로 사용할 수 있다. Therefore, the supercritical crust extract using the carbon dioxide solvent of the present invention is superior to the crust extract prepared through other extraction methods and has a high effect of protecting the nerve cells, and the memory and cognitive ability of the scopolamine- The supercritical crust extract of the present invention can be used as a health functional food or a food composition for improving memory or cognitive function.
본 발명의 식품 조성물은 환제, 분말, 과립, 침제, 정제, 캡슐, 또는 액제 등의 형태를 포함하며, 상기 식품의 종류에는 특별한 제한은 없다. 상기 식품의 예로는 드링크제, 육류, 소세지, 빵, 비스켓, 떡, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 건강식품을 모두 포함한다.The food composition of the present invention includes forms such as pills, powders, granules, infusions, tablets, capsules, and liquids, and the type of the food is not particularly limited. Examples of the food include dairy products including drinks, meat, sausage, bread, biscuits, rice cakes, chocolates, candies, snacks, confectionery, pizza, ramen noodles, other noodles, gums, ice cream, various soups, And a combination thereof, all of which include health foods in a conventional sense.
본 발명의 추출물은 식품에 그대로 첨가하거나 다른 식품 또는 식품 성분과 함께 사용될 수 있고, 통상적인 방법에 따라 적절하게 사용될 수 있다. 유효 성분의 혼합양은 그의 사용 목적(예방 또는 개선용)에 따라 적합하게 결정될 수 있다. 일반적으로, 건강식품 중의 상기 추출물의 양은 전체 식품 중량의 0.01 내지 15 중량%로 가할 수 있으며, 건강 음료 조성물은 100 ㎖를 기준으로 0.02 내지 5 g, 바람직하게는 0.3 내지 1 g의 비율로 가할 수 있다. 그러나 건강 및 위생을 목적으로 하거나 또는 건강 조절을 목적으로 하는 장기간의 섭취의 경우에는 상기 양은 상기 범위 이하일 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용될 수 있다.The extract of the present invention can be added directly to the food 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 its use purpose (for prevention or improvement). Generally, the amount of the extract in the health food may be 0.01 to 15% by weight of the total food, and the health beverage composition may be added in a proportion of 0.02 to 5 g, preferably 0.3 to 1 g, based on 100 ml have. However, in the case of long-term ingestion intended for health and hygiene purposes or for health control purposes, 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.
본 발명의 조성물이 식품 조성물로 제조되는 경우, 유효성분으로서 추출물뿐만 아니라, 식품 제조 시에 통상적으로 첨가되는 성분을 포함하며, 예를 들어, 단백질, 탄수화물, 지방, 영양소, 조미제 및 향미제를 포함한다.When the composition of the present invention is prepared as a food composition, it includes not only an extract as an active ingredient but also a component that is ordinarily added at the time of food production, for example, a protein, a carbohydrate, a fat, a nutrient, a seasoning agent, .
본 발명의 건강 기능성 음료 조성물은 지시된 비율로 필수 성분으로서 상기 추출물을 함유하는 외에는 다른 성분에는 특별한 제한이 없으며 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 것 이외의 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다.The health functional beverage composition of the present invention has no particular limitation on the other ingredients other than the above-mentioned extract as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above .
상기 외에 본 발명의 식품은 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다.In addition to the above-mentioned foods, the food of the present invention may contain flavors such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and heavies (cheese, chocolate etc.), pectic acid and its salts, Salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages and the like.
그 밖에 본 발명의 추출물은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 그렇게 중요하진 않지만 본 발명의 추출물 100 중량부 당 0 내지 약 20 중량부의 범위에서 선택되는 것이 일반적이다.In addition, the extract of the present invention may contain natural fruit juice and pulp for the production of fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the extract of the present invention.
아울러, 본 발명은 하기 단계를 포함하는 지각 추출물 내 노빌레틴의 함량을 증가시키는 방법을 제공한다:In addition, the present invention provides a method for increasing the content of novirenone in a crustacean extract comprising the steps of:
1) 지각 과피를 세절하여 건조시키는 단계;1) finely crusing the perianal skin;
2) 상기 단계 1)의 건조된 지각 과피를 주정에 침지한 후 여과 및 농축하여 주정 추출물을 수득하는 단계; 및 2) immersing the dried crustal rind of step 1) in the alcohol, followed by filtration and concentration to obtain the alcoholic extract; And
3) 상기 단계 2)의 주정 추출물을 초임계 이산화탄소를 용매로 하여 초임계 유체 추출물을 수득하는 단계.3) obtaining the supercritical fluid extract using the alcohol extract of step 2) as supercritical carbon dioxide as a solvent.
상기 지각은 탱자나무(Poncirus trifoliata), 광귤(Citrus aurantium), 진귤(Citrus sunki) 시퀘샤(Citrus depressa), 홍귤(Citrus tachibana), 빈귤(Citrus leiocarpa), 기리귤(Citrus tardiva), 지미강 (Citrus succosa), 기주밀감(Citrus kinokuni), 동정귤(Citrus erythrosa), 치츄우카이만다린(Citrus deliciosa), 킹(Citrus nobilis), 병감(Citrus reticulata), 편귤(Citrus tangerina), 하나유모(Citrus hanaya), 청귤(Citrus nippokoreana), 한라봉(Citrus hybrid Shiranuhi) 또는 운향과(Rutaceae)의 재배 변종 과실일 수 있으며, 구체적으로는 광귤나무의 과실일 수 있다. 상기 지각은 재배한 것 또는 시판되는 것 등 제한 없이 사용할 수 있다.The crust is the Poncirus trifoliata), gwanggyul (Citrus aurantium), jingyul (Citrus sunki) when kwesya (Citrus depressa), honggyul (Citrus tachibana), bingyul (Citrus leiocarpa), faceted mandarin (Citrus tardiva), Jimmy Kang (Citrus succosa), host Citrus ( Citrus kinokuni , Citrus erythrosa , Citrus deliciosa , Citrus nobilis , Citrus reticulata , Citrus tangerina , Citrus hanaya , Citrus nippokoreana , Citrus hybrid Shiranuhi or cultivated varieties of Rutaceae may be fruit, specifically fruit of the citrus tree. The crust can be used without limitation such as cultivated or commercially available.
상기 단계 2)의 주정은 건조된 지각 과피 중량의 10 내지 30배의 양일 수 있으며, 구체적으로 10 내지 20배의 양일 수 있다. 상기 주정은 60 내지 80 중량%의 에탄올일 수 있다. 추출방법으로는 진탕추출, Soxhlet 추출 또는 환류 추출을 이용할 수 있으나, 구체적으로는 주정에서 20 내지 30시간 동안 침지한 후 불순물을 제거하여 감압 농축한다. 상기 감압농축은 감압농축기 또는 진공회전증발기를 이용할 수 있다. 상기 방법에 있어서, 건조는 감압건조, 진공건조, 비등건조, 분무 건조 또는 동결건조일 수 있다.The alcohol of step 2) may be 10 to 30 times the weight of the dried crust, and may be 10 to 20 times the amount. The alcohol may be 60 to 80% ethanol by weight. As the extraction method, shaking extraction, Soxhlet extraction, or reflux extraction can be used. Specifically, after immersing in the alcohol for 20 to 30 hours, impurities are removed and the filtrate is concentrated under reduced pressure. The vacuum concentration may be performed using a vacuum concentrator or a vacuum rotary evaporator. In the above method, the drying may be vacuum drying, vacuum drying, boiling drying, spray drying or freeze-drying.
상기 단계 3)의 초임계 유체 추출물은 10 내지 50℃의 온도 조건 하에서 추출될 수 있고, 500 내지 900 bar의 압력 조건 하에서 추출될 수 있다. 상기 압력이 900 bar 이상인 경우 추출 수율 및 노빌레틴 함량이 급격히 감소하고, 압력이 500 bar 이하인 경우에는 추출 수율이 낮다. The supercritical fluid extract of step 3) may be extracted under a temperature condition of 10 to 50 DEG C and may be extracted under a pressure condition of 500 to 900 bar. When the pressure is 900 bar or more, the extraction yield and the Novartin content are sharply reduced, and when the pressure is 500 bar or less, the extraction yield is low.
이하, 본 발명을 실시예 및 실험예에 의하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.
단, 하기 실시예 및 실험예는 본 발명을 구체적으로 예시하는 것일 뿐, 본 발명의 내용이 실시예 및 실험예에 의해 한정되는 것은 아니다.It should be noted, however, that the following examples and experimental examples are illustrative of the present invention only, and the content of the present invention is not limited by the examples and the experimental examples.
광귤Coconut (( Citrus Citrus aurantiumaurantium ) ) 과피의Perianal 초임계Supercritical 추출물 제조 Extract preparation
광귤 과피의 건조 분쇄물로부터 신경세포 보호 및 기억력개선 활성이 높은 광귤 추출물을 효율적으로 얻기 위하여 초임계 유체 추출 방법을 이용하였다.Supercritical fluid extraction method was used to efficiently obtain citrus extracts with high nerve cell protection and memory - improving activity from dried crumbs of Korean citrus peel.
구체적으로, 광귤 과피를 세절하고 세척하여 회수한 다음 건조시키는 사전처리를 통하여 추출원료를 준비하였다. 건조된 광귤 과피는 건조 중량의 10 내지 20배의 주정에 24시간 침지한 후 여과하여 불순물을 제거하고 감압 농축한 후 다시 건조하였다. 이후, 초임계 유체 추출을 위해 상기 광귤 과피 분말 200 g을 초임계 CO2 추출기(RTI, Korea) 안에 넣고, 격막식 압축기를 이용하여 원하는 압력까지 CO2를 압축하였다. CO2 압력은 100 내지 1100 bar, 온도는 0 내지 90℃의 조건하에서 추출을 수행하였고 수득된 추출물을 감압 건조하였다.Specifically, the extraction material was prepared through pretreatment in which the citrus peel was cut, washed, recovered and then dried. The dried manganese hulls were dipped in a 10 to 20 times dry weight alcohol for 24 hours, filtered to remove impurities, concentrated under reduced pressure, and dried again. Then, for the supercritical fluid extraction, 200 g of the khansu crust powder was placed in a supercritical CO 2 extractor (RTI, Korea) and CO 2 was compressed to a desired pressure using a diaphragm compressor. Extraction was carried out under the conditions of a CO 2 pressure of 100 to 1100 bar and a temperature of 0 to 90 ° C, and the obtained extract was dried under reduced pressure.
상기 건조된 광귤 초임계 추출물을 DMSO에 용해하여 12.5, 25, 50 또는 100 ㎍/ml의 농도로 제조한 후 하기 실험예에 사용하였다.The dried citrus supercritical extract was dissolved in DMSO at a concentration of 12.5, 25, 50 or 100 / / ml and used in the following experimental examples.
<< 비교예Comparative Example 1> 1> 광귤Coconut (( Citrus Citrus aurantiumaurantium ) ) 과피의Perianal 주정 추출물 제조 Manufacture of alcohol extracts
광귤 과피 분말 200 g에 함수 에탄올(에탄올: 70 중량%) 2000 ml을 첨가하고 실온(약 20±5℃)에서 3일 동안 추출하였다. 이후, 추출액을 여과하여 불용성 성분인 잔사를 제거하고, 여과된 추출액을 실온(약 20±5℃) 및 감압 조건하에서 농축하였다. 농축된 추출액에 농축된 추출액 약 5배에 해당하는 중량의 물을 첨가하고 약 24시간 동안 정치하여 추출물을 침전시켰다. 이후, 3000 rpm에서 약 3분간 원심분리하여 침전물의 형태의 추출물을 수득하였고, 침전물의 형태의 추출물을 건조하여 광귤 주정 추출물을 수득하였다. 2000 g of ethanol (70% by weight) of ethanol was added to 200 g of the orange peel powder, and the mixture was extracted at room temperature (about 20 ± 5 ° C) for 3 days. Thereafter, the extract was filtered to remove insoluble components, and the filtered extract was concentrated at room temperature (about 20 ± 5 ° C) and under reduced pressure. Water was added to the concentrated extract to a weight corresponding to about 5 times of the concentrated extract, and the mixture was allowed to stand for about 24 hours to precipitate the extract. Thereafter, the mixture was centrifuged at 3000 rpm for about 3 minutes to obtain an extract in the form of a precipitate, and the extract in the form of a precipitate was dried to obtain a citrus extract.
상기 건조된 광귤 과피 주정 추출물을 DMSO에 용해하여 12.5, 25, 50 또는 100 ㎍/ml의 농도로 제조한 후 하기 실험예에 사용하였다.The dried citrus peel extract was dissolved in DMSO at a concentration of 12.5, 25, 50 or 100 / / ml and used in the following experimental examples.
<< 비교예Comparative Example 2> 2> 진귤Jinju (( Citrus Citrus sunkiproclamation ) ) 과피의Perianal 주정 추출물 제조 Manufacture of alcohol extracts
감귤류 중 진귤 과피(진귤박) 20 g에 200 내지 400 ml의 1% 수산화나트륨(NaOH) 수용액을 처리하고 실온에서 20시간 이상 정치하여 과피의 조직을 약화시켰다. 이후 여과하여 회수한 후 증류수로 세척하고, 50 내지 100% EtOH 수용액에 실온에서 24시간 이상 동안 추출하였으며, 불용성 성분을 여과하고 여과된 추출물을 실온에서 정치하여 농축한 후 증류수를 첨가하고 침전물을 3000 rpm에서 3분간 원심분리하였다. 원심분리한 침전물을 여과한 후, 다시 여과한 농축물에 증류수 또는 20% 에탄올 수용액을 가한 후 정치하고 원심분리하여 침전물을 획득한 후 건조시켜 감귤류 과피 추출물을 수득하였다.20 g of citrus peel (citrus oranges) among citrus fruits were treated with 200 to 400 ml of a 1% aqueous solution of sodium hydroxide (NaOH) and allowed to stand at room temperature for 20 hours or longer to weaken the tissue of the rind. After filtration, the precipitate was collected by filtration, washed with distilled water, and extracted into 50 to 100% EtOH aqueous solution for 24 hours or more at room temperature. The insoluble component was filtered and the filtered extract was concentrated at room temperature. Distilled water was added thereto. and centrifuged at rpm for 3 minutes. The precipitate obtained by centrifuging was filtered, and then distilled water or 20% ethanol aqueous solution was added to the filtrate again, and the mixture was allowed to stand and centrifuged to obtain a precipitate, followed by drying to obtain a citrus peel extract.
상기 건조된 진귤 과피 주정 추출물을 DMSO에 용해하여 12.5, 25, 50 또는 100 ㎍/ml의 농도로 제조한 후 하기 실험예에 사용하였다.The dried orange peel extract was dissolved in DMSO at a concentration of 12.5, 25, 50 or 100 / / ml and used in the following experimental examples.
<< 비교예Comparative Example 3> 3> 시퀘샤City of Queche (( Citrus Citrus depressadepressa ) ) 과피pericarp 추출물의 제조 Preparation of extract
감귤류 시퀘샤(Citrus depressa) 과피 500 g을 세척 후, 약 70℃의 증류수 1800 ml을 가하고, 약 70℃의 뜨거운 물에 넣고 3시간 가열 처리하였다. 얻어진 가열 처리물을 보류 입자 지름 3 ㎛의 여과지를 깐 흡인 여과기를 이용하여 흡인 여과하고 잔류물을 얻었다. 잔류물을 압착기로 착즙하여 착즙 잔사 300 g을 정량하고, 드라이어를 사용하여 약 60℃에서 30분간 건조시켜, 건조 껍질 150 g을 얻었다. 상기 착즙 잔사에 2배 무게의 30%(v/v) 에탄올을 첨가하여 실온에서 3일간 에탄올 추출하였다. After washing 500 g of Citrus depressa perianth, 1800 ml of distilled water at about 70 ° C was added and heated in hot water at about 70 ° C for 3 hours. The obtained heat-treated product was subjected to suction filtration using a suction filter with a filter paper having a diameter of 3 mu m as a retention particle to obtain a residue. The residue was squeezed with a squeezer to quantify 300 g of the juice residue and dried at 60 캜 for 30 minutes using a dryer to obtain 150 g of a dried shell. 30% (v / v) ethanol was added to the juice residue twice, and ethanol extraction was performed at room temperature for 3 days.
이후, 3 ㎛의 여과지를 깐 흡인 여과기를 이용하여 흡인 여과하고, 여액을 얻었다. 얻어진 여액을 회전식 감압 농축기로 농축하여 농축액을 10 배의 1%(w/v) 수산화나트륨 수용액을 가하여 교반기에서 1일 동안 실온에서 교반하였다. 얻어진 불용성 성분을 2배의 물로 세척하였고, 남은 불용성 성분을 5 내지 10배의 100%(v/v) 에탄올로 용출시켰다. 이어서 에탄올 용출 성분을 흡인 여과기를 이용하여 침전물을 여과 분리하였다. 얻어진 여액의 농축 건조물을 시험에 이용하였다.Thereafter, the filter paper was subjected to suction filtration using a suction filter with a 3 탆 filter paper to obtain a filtrate. The obtained filtrate was concentrated by a rotary vacuum concentrator, 10 times of 1% (w / v) aqueous sodium hydroxide solution was added to the concentrate, and the mixture was stirred at room temperature for 1 day in an agitator. The insoluble components obtained were washed with two times of water and the remaining insoluble components were eluted with 5 to 10 times of 100% (v / v) ethanol. Subsequently, the ethanol eluted components were separated by filtration using a suction filter. The concentrated dried material of the obtained filtrate was used for the test.
상기 건조된 시퀘샤 과피 추출물을 DMSO에 용해하여 12.5, 25, 50 또는 100 ㎍/ml의 농도로 제조한 후 하기 실험예에 사용하였다.The dried Citrus pea extract was dissolved in DMSO at a concentration of 12.5, 25, 50 or 100 / / ml, and used in the following experimental examples.
초임계 추출 조건에 따른 지각 추출물의 성분 변화 확인Confirmation of changes in the components of crustal extracts by supercritical extraction conditions
상기 실시예 1의 지각 추출물은 노란색을 띠며, 약간의 점성이 있는 추출물의 특징을 나타내었다. 본 발명자들은 초임계 유체 추출 조건에 따른 추출 수율 및 노빌레틴(Nobiletin) 함량을 확인하고자, 유체 CO2 압력은 100 내지 1100 bar, 온도는 0 내지 90℃로 설정하였다.The crust extract of Example 1 was yellowish and showed some viscous extract characteristics. The present inventors set the fluid CO 2 pressure to 100 to 1100 bar and the temperature to 0 to 90 ° C to confirm the extraction yield and the nobiletin content according to the supercritical fluid extraction conditions.
그 결과, 표 1에 나타낸 바와 같이 압력이 500 bar 이상인 경우 추출 수율 및 노빌레틴 함량이 급격히 증가하다가 1100 bar에서 감소하는 양상을 나타내었고, 압력이 500 bar 이하인 경우에는 추출되는 함량이 낮은 것을 확인하였다(표 1). 따라서, 수율 및 노빌레틴 함량 증대에는 초임계 이산화탄소 압력이 500 내지 900 bar의 범위가 적합함을 알 수 있었다. As a result, as shown in Table 1, when the pressure was 500 bar or more, the extraction yield and the Novartin content increased sharply and decreased at 1100 bar, and when the pressure was 500 bar or less, the extracted content was low (Table 1). Therefore, supercritical carbon dioxide pressure in the range of 500 to 900 bar is suitable for increasing the yield and the content of the Novartin.
또한, 표 2에 나타낸 바와 같이 10 내지 50℃의 온도에서는 추출 수율 및 노빌레틴 함량에 큰 영향을 미치지 않음을 알 수 있었다(표 2). 오히려 50℃ 이상에서는 감소하는데, 이는 온도상승에 따라 성분의 안정성이 감소하였을 것으로 판단하였다.As shown in Table 2, it was found that the extraction yield and the Novartin content were not significantly affected at a temperature of 10 to 50 ° C (Table 2). Rather, it decreased at above 50 ℃, which is considered to be due to the decrease of the stability of the component with increasing temperature.
기억력개선 효과 탐색을 위한 실험동물 제작Production of experimental animals for memory improvement
6주령의 SD-rat(Male)을 구입한 후 1주일 동안 동물사육실의 환경 안에서 순화시킨 후, 건강한 개체를 선별하여 실험에 사용하였다. 온도(22±3℃), 상대습도(50±20%), 환기횟수 10~15회/시간, 조명주기 12시간(8:00~20:00)의 사육환경으로 설정된 사육실에서 사료와 음용수를 급여하였으며, 순화 및 시험기간 동안 격리사육을 실시하였다.Six-week-old SD-rats (Male) were purchased and purified for one week in an environment of animal breeding room, and then healthy individuals were selected for the experiment. The animals were fed with feed and drinking water in a feeding room set at a temperature of 22 ± 3 ℃, relative humidity of 50 ± 20%, ventilation frequency of 10 ~ 15 times / hour, lighting cycle of 12 hours (8: 00 ~ 20: 00) And the insemination was carried out during purification and testing.
기억력 감퇴 유발을 위해 PBS에 녹인 스코폴라민(Scopolamine)을 1 mg/kg의 농도로 조제하여 상기 실험 동물에 복강투여하였다. 스코폴라민은 중추신경계의 콜린성 신경의 손상에 의해 나타나는 현상과 유사한 기억력감퇴를 나타낸다.Scopolamine dissolved in PBS was prepared at a concentration of 1 mg / kg in order to induce memory decline, and the mice were intraperitoneally administered to the animals. Scopolamine exhibits memory loss similar to that caused by damage to the cholinergic nerves of the central nervous system.
실험군은 하기 표 3에 나타낸 바와 같이, 무처리군(Normal), 스코폴라민만을 투여한 대조군(Control), 비교예 1의 추출물, 비교예 2의 추출물, 비교예 3의 추출물 또는 실시예 1의 추출물을 투여한 실험군으로 구성하였다.As shown in the following Table 3, the test group was a control group (control) in which only scopolamine was administered, Control (control), extract of Comparative Example 1, extract of Comparative Example 2, extract of Comparative Example 3, Extracts were administered.
실험 스케쥴은 도 1에 나타낸 바와 같이, 14일간 24시간 간격으로 시험물질(실시예 또는 비교예의 추출물)을 투여하였으며(treatment), 투여 6일 차부터 1 mg/kg의 스코폴라민을 복강투여 하였다. 스코폴라민을 투여와 함께 4일간 인지능력평가(Water maze test)를 실시하였으며, 이후 행동평가(Passive avoidance test)를 수행하였다.As shown in Fig. 1, the test schedule was treated with test substance (extract of Example or Comparative Example) at intervals of 24 hours for 14 days, and 1 mg / kg of scopolamine was intraperitoneally administered from the 6th day after administration . Water maze test was performed for 4 days with scopolamine, followed by passive avoidance test.
<< 실험예Experimental Example 1> 지각추출물의 신경세포 보호효과 확인 1> Confirmation of nerve cell protection effect of crust extract
<1-1> 지각추출물의 세포독성 확인<1-1> Cytotoxicity of crustacea extract
우선, 상기 실시예 1의 추출물 및 비교예 1 내지 3의 추출물이 세포 독성을 나타내는지 확인하였다.First, it was confirmed whether the extract of Example 1 and the extracts of Comparative Examples 1 to 3 showed cytotoxicity.
구체적으로, 생쥐 해마 유래 HT22 세포주는 한국세포주은행에서 분양받아 사용하였으며, 10% 소태아 혈청(Fetal bovine serum), 페니실린(Penicillin) 및 스트렙토마이신(Streptomycin)을 함유한 DMEM 배지에서 37℃로 유지되는 5% CO2 배양기에서 배양하였다. 세포 생존률 측정을 위해, HT22 세포를 5×104cells/well 씩 96 well plate에 분주하고, 37℃ 및 5% CO2 배양기에서 12시간 동안 배양하면서 세포를 완전히 부착시킨 후, 대조군으로써 세포 독성 유발을 위한 과산화수소(H2O2)를 처리하고 실험군으로써 실시예 1, 비교예 1, 2 또는 3의 추출물을 농도별(12.5, 25, 50, 100 ㎍/ml)로 처리하였다. 37℃, 5% CO2 조건으로 12시간 동안 배양한 후 MTT(3-(4,5-dimethylthiazol-2yl)-2,5-diphenyl-2H-tetrazolium bromide; sigma-aldrich Co.) 분석을 통해 세포독성을 계산하였다. 세포 생존률은 MTT 시약(5 mg/ml)을 20 ㎕/well로 첨가하고 2시간 동안 배양한 후, 배양 상등액을 제거하고 생성된 formazan crystal을 DMSO(Dimethyl sulfoxide, Wako)로 녹인 후 517 nm에서 흡광도를 측정하였다. Specifically, mouse hippocampal-derived HT22 cell line was used in Korean Cell Line Bank and maintained at 37 캜 in DMEM medium containing 10% fetal bovine serum, penicillin and streptomycin. And cultured in a 5% CO 2 incubator. For cell viability measurement, HT22 cells were plated at 5 × 10 4 cells / well in a 96-well plate, and the cells were completely adhered while cultured in a 37 ° C. and 5% CO 2 incubator for 12 hours, (12.5, 25, 50, 100 ㎍ / ml) of the extract of Example 1, Comparative Example 1, 2 or 3 were treated with hydrogen peroxide (H 2 O 2 ) After culturing for 12 hours at 37 ° C and 5% CO 2 , cells were analyzed by MTT (3- (4,5-dimethylthiazol-2yl) -2,5-diphenyl-2H-tetrazolium bromide Toxicity was calculated. Cell viability was determined by adding MTT reagent (5 mg / ml) to 20 μl / well and incubating for 2 hours. The supernatant was removed and the formazan crystal was dissolved in DMSO (Dimethyl sulfoxide, Wako) Were measured.
그 결과, 도 2에 나타낸 바와 같이 실시예 1의 방법으로 추출된 추출물은 50 ug/ml의 농도로 처리하여도 세포독성을 나타내지 않았으나, 비교예 1, 2 또는 3의 방법으로 추출된 추출물은 50 ug/ml의 농도에서 약간의 세포독성을 나타내는 것을 확인하였다(도 2). As a result, as shown in FIG. 2, the extract extracted by the method of Example 1 did not show cytotoxicity even when treated at a concentration of 50 μg / ml, but the extract extracted by the method of Comparative Example 1, 2 or 3 was 50 lt; RTI ID = 0.0 > pg / ml < / RTI > (FIG. 2).
<1-2> 지각추출물의 신경세포 보호 효과 확인<1-2> Confirmation of nerve cell protection effect of crust extract
상기 실시예 1의 추출물 및 비교예 1 내지 3의 추출물이 과산화수소로 유발된 세포독성에 미치는 영향을 확인하기 위해 하기와 같은 실험을 수행하였다. The following experiment was conducted to confirm the effect of the extract of Example 1 and the extracts of Comparative Examples 1 to 3 on hydrogen peroxide-induced cytotoxicity.
구체적으로, 상기 실험예 <1-1>과 동일하게 배양된 세포에 세포 독성 유발을 위해 800 μM의 과산화수소(H2O2)를 처리하였다. 이후, 상기 실시예 1, 비교예 1, 2 또는 3의 추출물을 농도별(12.5, 25, 50 ㎍/ml)로 처리하였으며, 대조군으로써 DMSO를 처리하였다. 이후 실험예 <1-1>과 동일한 방법으로 세포 생존률을 측정하였다.Specifically, the cells cultured in the same manner as in Experimental Example <1-1> were treated with 800 μM hydrogen peroxide (H 2 O 2 ) to induce cytotoxicity. Then, extracts of Example 1, Comparative Example 1, 2 or 3 were treated with concentrations (12.5, 25, 50 / / ml) and DMSO was treated as a control. Then, cell viability was measured in the same manner as in Experimental Example < 1-1 >.
그 결과, 도 3에 나타낸 바와 같이 실시예 1의 방법으로 추출된 추출물 처리는 농도 의존적으로 과산화수소로 유발된 산화독성으로부터 세포를 보호하는 효과가 확인되었으나, 비교예 1,2 또는 3의 방법으로 추출된 추출물이 처리된 세포에서는 세포 보호 효과를 확인할 수 없었다(도 3).As a result, as shown in FIG. 3, the extract treatment by the method of Example 1 showed the effect of protecting the cells from oxidative toxicity induced by hydrogen peroxide in a concentration-dependent manner. However, The cell protection effect could not be confirmed in the treated cells (Fig. 3).
<< 실험예Experimental Example 2> 지각추출물의 인지능력 개선 효과 확인 2> Confirmation of cognitive ability improvement effect of crust extract
<2-1> 모리스 인지능력 평가(Morris water maze test)<2-1> Morris water maze test
스코폴라민의 투여로 인한 기억력 감퇴에 있어서 상기 실시예 1의 추출물 및 비교예 1 내지 3의 추출물의 투여를 통해 인지능력 및 기억력 개선 효과를 확인하고자 모리스 인지능력 평가를 실시하였다. Morris cognitive ability evaluation was performed to confirm cognitive ability and memory improvement effect of administration of the extract of Example 1 and the extracts of Comparative Examples 1 to 3 in declining memory due to administration of scopolamine.
구체적으로, 지름 180 cm 및 높이 50 cm의 수중 미로 장치에서 탈출 플랫폼(white platform)의 지름은 6 cm로 구성되었다. 온도가 22±2℃ 되는 물이 30 cm 높이로 채워지게 하였으며, 미로 주변은 비디오카메라, 실험대 그리고 수조 주위 벽면에 걸려 있는 각종 도형 모양의 공간단서(Cue)들을 일정하게 유지하였다. 미로에 물의 높이가 30 cm가 되도록 물을 채우고 마우스가 플랫폼을 볼 수 없도록 플랫폼을 물 높이의 1 cm 밑에 설치하였다. 수중 미로는 북동(NE), 북서(NW), 남동(SE), 남서(SW)의 사분면으로 구분되고, 이중 북동 사분원의 중심부에 도피대가 놓여지며, 나머지 중 하나가 출발 위치로 사용되었다. 실험동물은 하루에 180초간 4행씩 4일간 훈련을 받으며(Acquisition test), 4일째 마지막 시행이 끝나면 자유수영 검사가 시행되는데(Retention test) 이때 동물들은 도피대가 제거된 채로 60초간 수영을 하게 하였다. 모든 동물들의 행동은 비디오 카메라로 녹화하였으며, 훈련 시행에서는 출발에서부터 도피대에 올라가는데 걸린 시간을 S-MART 프로그램(Pab Lab, spain) 이용하여 측정하였다.Specifically, the diameter of a white platform in an underwater maze of 180 cm in diameter and 50 cm in height was 6 cm in diameter. The water of 22 ± 2 ° C was filled up to 30 cm height. The space around the maze was kept constant with various shape cues hanging on the video camera, experiment, and the wall around the water tank. The maze was filled with water to a height of 30 cm and the platform was installed 1 cm below the water level so that the mouse could not see the platform. The underwater maze is divided into NE, NW, SE, and SW. In the center of the NW quadrant, an escape pile is placed. One of the rest is used as a starting point. Experimental animals were trained 4 times a day for 180 seconds (Acquisition test). At the end of the 4th day, free swimming test was performed (retention test). The animals were allowed to swim for 60 seconds with the escaping strip removed. The behavior of all animals was recorded with a video camera and the time taken from the start to the escape pod was measured using the S-MART program (Pab Lab, spain).
그 결과, 표 4에 나타낸 바와 같이 4일 동안 도피대에 도달하기까지 걸리는 시간을 측정하는 획득시행에서 1일째 무처리군은 119.88±17.0초, 대조군은 176.67±12.5, 비교예 1 추출물 투여군은 173.60±19.3초, 비교예 2 추출물 투여군은 177.89±5.6초, 비교예 3 추출물 투여군은 175.32±12.3초, 실시예 1 추출물 50 mg/kg 투여군은 160.90±9.3초, 실시예 1 추출물 100 mg/kg 투여군은 165.33±11.8초로 유의성 없이 비슷하게 나타났다.As a result, as shown in Table 4, 119.88 ± 17.0 sec for the untreated group, 176.67 ± 12.5 for the control group, 173.60 ± 19.3 seconds, the extract-administered group was 177.89 ± 5.6 seconds, the extract-treated group was 175.32 ± 12.3 seconds, the 50 mg / kg extract group was 160.90 ± 9.3 seconds, and the 100 mg / kg extract of Example 1 Was 165.33 ± 11.8 seconds, similar to that of the control group.
반면, 학습이 진행됨에 따라 4일째에는 도피대에 도달하는데 소요되는 시간이 무처리군은 19.50±11.0초였으며, 대조군은 55.53±16.2초로 비교예 1,2 또는 3 추출물 투여군은 대조군과 비교하여 유의성 없이 비슷한 결과를 보였으나, 실시예 1 추출물 50 mg/kg 투여군은 38.76±10.6, 실시예 1 추출물 100 mg/kg 투여군은 34.75±16.32초로 도피대에 도달하는 시간이 점차 감소하여 학습수행에 따른 인지 능력의 유의한 증진효과가 관찰되었다(P<0.05).On the other hand, as the learning progressed, the time required to reach the escape zone on the fourth day was 19.50 ± 11.0 seconds in the untreated group, 55.53 ± 16.2 seconds in the control group, But the time to reach the esophagus gradually decreased from 38.76 ± 10.6 in the group administered with the extract of Example 1 at 50 mg / kg to 34.7 ± 16.32 seconds at the group administered with 100 mg / kg of the extract of Example 1, Significant enhancement of ability was observed (P <0.05).
또한, 수중 미로 학습에서 마지막 날인 4일째에 도피대를 제거하고 도피대가 있었던 사분면이 머무르는 정도를 측정하여 도피대의 위치에 대한 기억을 보유하고 있는지 확인하였다.Also, on the last day of the underwater labyrinth learning, the escape zone was removed and the quadrant where the escape zone stayed was measured to confirm whether or not there is memory of the location of the escape zone.
그 결과, 도 4에 나타낸 바와 같이 무처리군은 28.83±0.5%, 대조군은 29.21±0.4% 였으며, 비교예 1 투여군은 32.86±1.2%, 비교예 2 투여군은 30.1±3.2%, 비교예 3 투여군은 32.2±0.8%로 대조군에 비해 유의한 차이를 나타내지 않았다.As a result, as shown in FIG. 4, 28.83 ± 0.5% of the untreated group and 29.21 ± 0.4% of the control group, 32.86 ± 1.2% of the control group of Comparative Example 1, 30.1 ± 3.2% of the control group of Comparative Example 2, Was 32.2 ± 0.8%, which was not significantly different from the control group.
반면, 실시예 1 추출물 50 mg/kg 투여군은 35.04±0.2%, 실시예 2 추출물 100 mg/kg 투여군은 36.57±0.5%로 대조군에 비해 증가된 경향을 나타내어, 공간기억력에 대한 증진효과가 있음을 확인하였다(P<0.05).On the other hand, 35.04 ± 0.2% of the extract of Example 1 at 50 mg / kg and 36.57 ± 0.5% of the extract of Example 2 at 100 mg / kg showed an increased tendency compared to the control, (P < 0.05).
<2-2> 수동적 회피반응 실험(Passive avoidance test)<2-2> Passive avoidance test
스코폴라민의 투여로 인한 기억력 감퇴에 있어서 상기 실시예 1의 추출물 및 비교예 1 내지 3의 추출물의 투여로 인한 기억력 개선 효과를 확인하고자 하였다.The effect of administration of the extract of Example 1 and the extracts of Comparative Examples 1 to 3 was examined in order to improve memory performance in the decline of memory due to administration of scopolamine.
구체적으로, 본 실험 8시간 전 밝은 불빛이 드는 챔버(chamber)와 어두운 챔버가 작은 통로로 연결되어 있는 상황에서, 밝은 불빛이 드는 챔버에 실험동물을 놓아두었다. 실험동물은 본능적으로 어두운 챔버로 들어가게 되지만, 어두운 챔버에서는 전기쇼크(Electric shock)와 같은 혐오자극을 주어 공포학습을 시켰다. 학습 8시간 후, 밝은 빛의 챔버에 실험동물을 두었을 때, 어두운 암소의 챔버에 들어갈 때까지의 시간, 즉 수동회피반응시간(Step latency; sec)을 측정하여 이를 수치화하였다. Specifically, the experimental animals were placed in a brightly lit chamber in a situation in which a dark chamber was connected by a small passage with a chamber in which a bright light was emitted 8 hours before the experiment. Experimental animals instinctively entered the dark chamber, but in the dark chamber they were given fear stimuli such as electric shock. After 8 hours of learning, when the experimental animals were placed in a bright light chamber, the time to enter the chamber of the dark cow, that is, the step latency (sec), was measured and quantified.
그 결과, 표 5에 나타낸 바와 같이 무처리군에 비해서 스코폴라민의 투여로 인한 기억력 감퇴를 유발시킨 대조군의 경우 수동회피반응시간이 감소하였다. 반면, 비교예 1, 2 또는 3의 추추물을 투여하거나 실시예 1의 추출물 투여한 경우 수동회피반응시간이 증가하였으며, 특히 실시예 1의 추출물을 투여한 경우 농도 의존적으로 수동회피반응시간이 증가하여 무처리군과 유사하게 개선되었다(P<0.05).As a result, as shown in Table 5, the passive avoidance reaction time was decreased in the control group which caused the memory decline due to administration of scopolamine compared to the untreated group. On the other hand, the passive avoidance reaction time increased when the extract of Comparative Example 1, 2 or 3 was administered or when the extract of Example 1 was administered. In particular, when the extract of Example 1 was administered, the passive avoidance reaction time increased (P < 0.05).
<< 제조예Manufacturing example 1> 건강기능식품 제제의 제조 1> Preparation of health functional food preparation
<1-1> 산제의 제조<1-1> Preparation of powder
실시예 1의 지각 추출물 2 gThe crust extract of Example 1 2 g
유당 1 gLactose 1 g
상기의 성분을 혼합하고 기밀포에 충진하여 산제를 제조하였다.The above components were mixed and packed in airtight bags to prepare powders.
<1-2> 정제의 제조<1-2> Preparation of tablets
실시예 1의 지각 추출물 100 ㎎100 mg of the crust extract of Example 1
옥수수전분 100 ㎎
유 당 100 ㎎100 mg of milk
스테아린산 마그네슘 2 ㎎2 mg of magnesium stearate
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.
<1-3> 캡슐제의 제조≪ 1-3 > Preparation of capsules
실시예 1의 지각 추출물 100 ㎎100 mg of the crust extract of Example 1
옥수수전분 100 ㎎
유 당 100 ㎎100 mg of milk
스테아린산 마그네슘 2 ㎎2 mg of magnesium stearate
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.
<1-4> 환의 제조≪ 1-4 >
실시예 1의 지각 추출물 1 g1 g of the crust extract of Example 1
유당 1.5 gLactose 1.5 g
글리세린 1 gGlycerin 1 g
자일리톨 0.5 g0.5 g of xylitol
상기의 성분을 혼합한 후, 통상의 방법에 따라 1 환 당 4 g이 되도록 제조하였다.After mixing the above components, they were prepared so as to be 4 g per one ring according to a conventional method.
<1-5> 과립의 제조<1-5> Preparation of granules
실시예 1의 지각 추출물 150 ㎎150 mg of the crust extract of Example 1
대두 추출물 50 ㎎Soybean extract 50 mg
포도당 200 ㎎200 mg of glucose
전분 600 ㎎600 mg of starch
상기의 성분을 혼합한 후, 30% 에탄올 100 ㎎을 첨가하여 섭씨 60℃에서 건조하여 과립을 형성한 후 포에 충진하였다.After mixing the above components, 100 mg of 30% ethanol was added and the mixture was dried at 60 캜 to form granules, which were then filled in a capsule.
<< 제조예Manufacturing example 2> 식품의 제조 2> Manufacturing of food
본 발명의 실시예 1의 지각 추출물을 포함하는 식품들은 다음과 같이 제조하였다.Foods containing the crust extract of Example 1 of the present invention were prepared as follows.
<2-1> 밀가루 식품의 제조<2-1> Production of flour food
실시예 1의 지각 추출물 0.5 ~ 5.0 중량부를 밀가루에 첨가하고, 이 혼합물을 이용하여 빵, 케이크, 쿠키, 크래커 및 면류를 제조하였다.0.5 to 5.0 parts by weight of the crust extract of Example 1 was added to wheat flour, and the mixture was used to prepare breads, cakes, cookies, crackers and noodles.
<2-2> 스프 및 육즙(gravies)의 제조<2-2> Production of soups and gravies
실시예 1의 지각 추출물 0.1 ~ 5.0 중량부를 스프 및 육즙에 첨가하여 건강 증진용 육가공 제품, 면류의 수프 및 육즙을 제조하였다.0.1 to 5.0 parts by weight of the crust extract of Example 1 was added to the soup and juice to prepare a health promotion meat product, noodle soup and juice.
<2-3> 그라운드 비프(ground beef)의 제조<2-3> Preparation of ground beef
실시예 1의 지각 추출물 10 중량부를 그라운드 비프에 첨가하여 건강 증진용 그라운드 비프를 제조하였다.10 parts by weight of the crust extract of Example 1 was added to ground beef to prepare a ground beef for health promotion.
<2-4> 유제품(dairy products)의 제조<2-4> Manufacture of dairy products
실시예 1의 지각 추출물 5 ~ 10 중량부를 우유에 첨가하고, 상기 우유를 이용하여 버터 및 아이스크림과 같은 다양한 유제품을 제조하였다.5 to 10 parts by weight of the crust extract of Example 1 was added to milk, and the milk was used to prepare various dairy products such as butter and ice cream.
<2-5> 선식의 제조≪ 2-5 >
현미, 보리, 찹쌀, 율무를 공지의 방법으로 알파화시켜 건조시킨 것을 배전한 후 분쇄기로 입도 60 메쉬의 분말로 제조하였다. 검정콩, 검정깨, 들깨도 공지의 방법으로 쪄서 건조시킨 것을 배전한 후 분쇄기로 입도 60 메쉬의 분말로 제조하였다. 실시예 1의 지각 추출물을 진공 농축기에서 감압농축하고, 분무, 열풍건조기로 건조하여 얻은 건조물을 분쇄기로 입도 60 메쉬로 분쇄하여 건조분말을 얻었다. 상기에서 제조한 곡물류, 종실류 및 실시예 1의 지각 추출물을 다음의 비율로 배합하여 제조하였다:Brown rice, barley, glutinous rice, and yulmu were dried by a known method and dried, and the mixture was granulated to a powder having a particle size of 60 mesh. Black soybeans, black sesame seeds, and perilla seeds were steamed and dried by a conventional method, and then they were prepared into powder having a particle size of 60 mesh by a pulverizer. The crust extract of Example 1 was concentrated under reduced pressure in a vacuum concentrator, dried by spraying, and dried with a hot-air drier, and the dried product was pulverized to a size of 60 mesh with a pulverizer to obtain a dry powder. The grains, seeds, and crust extracts of Example 1 prepared above were formulated in the following proportions:
곡물류(현미 30 중량부, 율무 15 중량부, 보리 20 중량부),(30 parts by weight of brown rice, 15 parts by weight of yulmu, 20 parts by weight of barley)
종실류(들깨 7 중량부, 검정콩 8 중량부, 검정깨 7 중량부),Seeds (7 parts by weight of perilla, 8 parts by weight of black beans, 7 parts by weight of black sesame seeds)
실시예 1의 지각 추출물(3 중량부),The crust extract (3 parts by weight) of Example 1,
영지(0.5 중량부), 및(0.5 parts by weight), and
지황(0.5 중량부).Rhubarb (0.5 parts by weight).
<< 제조예Manufacturing example 3> 음료의 제조 3> Manufacturing of beverage
<3-1> 건강음료의 제조<3-1> Production of health drinks
액상과당(0.5%), 올리고당(2%), 설탕(2%), 식염(0.5%), 물(75%)과 같은 부재료와 실시예 1의 지각 추출물 5 g을 균질하게 배합하여 순간 살균을 한 후 이를 유리병, 패트병 등 소포장 용기에 포장하여 제조하였다.The ingredients such as liquid fructose (0.5%), oligosaccharide (2%), sugar (2%), salt (0.5%) and water (75%) and 5 g of the crust extract of Example 1 were mixed homogeneously, And then packaged in small containers such as glass bottles and plastic bottles.
<3-2> 야채 주스의 제조<3-2> Preparation of vegetable juice
실시예 1의 지각 추출물 5 g을 토마토 또는 당근 주스 1,000 ㎖에 가하여 야채 주스를 제조하였다.5 g of the crust extract of Example 1 was added to 1,000 ml of tomato or carrot juice to prepare vegetable juice.
<3-3> 과일 주스의 제조<3-3> Production of fruit juice
실시예 1의 지각 추출물 1 g을 사과 또는 포도 주스 1,000 ㎖ 에 가하여 과일 주스를 제조하였다.1 g of crust extract of Example 1 was added to 1,000 ml of apple or grape juice to prepare fruit juice.
Claims (9)
2) 상기 단계 1)의 건조된 지각 과피를 주정에 침지한 후 여과 및 농축하여 주정 추출물을 수득하는 단계; 및
3) 상기 단계 2)의 주정 추출물을 초임계 이산화탄소를 용매로 하여 10 내지 50℃의 온도 및 500 내지 900 bar의 압력 조건 하에서 초임계 유체 추출물을 수득하는 단계;
를 포함하는, 기억력 또는 인지 기능 개선용 약학적 조성물의 제조 방법.
1) crusting (Aurantii Fructus Immaturus);
2) immersing the dried crustal rind of step 1) in the alcohol, followed by filtration and concentration to obtain the alcoholic extract; And
3) obtaining a supercritical fluid extract at a temperature of 10 to 50 DEG C and a pressure of 500 to 900 bar using the supernatant carbon dioxide as a solvent in step 2);
≪ / RTI > or a pharmaceutically acceptable salt thereof, for the manufacture of a pharmaceutical composition for memory or cognitive function improvement.
2) 상기 단계 1)의 건조된 지각 과피를 주정에 침지한 후 여과 및 농축하여 주정 추출물을 수득하는 단계; 및
3) 상기 단계 2)의 주정 추출물을 초임계 이산화탄소를 용매로 하여 10 내지 50℃의 온도 및 500 내지 900 bar의 압력 조건 하에서 초임계 유체 추출물을 수득하는 단계;
를 포함하는, 기억력 또는 인지 기능 개선용 식품 조성물의 제조 방법.
1) crusting (Aurantii Fructus Immaturus);
2) immersing the dried crustal rind of step 1) in the alcohol, followed by filtration and concentration to obtain the alcoholic extract; And
3) obtaining a supercritical fluid extract at a temperature of 10 to 50 DEG C and a pressure of 500 to 900 bar using the supernatant carbon dioxide as a solvent in step 2);
≪ / RTI > wherein the food composition is a food composition.
2) 상기 단계 1)의 건조된 지각 과피를 주정에 침지한 후 여과 및 농축하여 주정 추출물을 수득하는 단계; 및
3) 상기 단계 2)의 주정 추출물을 초임계 이산화탄소를 용매로 하여 10 내지 50℃의 온도 및 500 내지 900 bar의 압력 조건 하에서 초임계 유체 추출물을 수득하는 단계;
를 포함하는, 지각 추출물 내 노빌레틴의 함량을 증가시키는 방법.
1) crusting (Aurantii Fructus Immaturus);
2) immersing the dried crustal rind of step 1) in the alcohol, followed by filtration and concentration to obtain the alcoholic extract; And
3) obtaining a supercritical fluid extract at a temperature of 10 to 50 DEG C and a pressure of 500 to 900 bar using the supernatant carbon dioxide as a solvent in step 2);
≪ / RTI > wherein the amount of novelletin in the crustacean extract is increased.
8. The method of claim 7, wherein the alcohol of step 2) is 60 to 80% ethanol by weight and is 10 to 30 times the weight of the dried crustal perilla.
[Claim 7] The method according to claim 7, wherein the crust is at least one selected from the group consisting of Citrus aurantium , Citrus sunki Citrus depressa , Citrus tachibana , Citrus leiocarpa , Citrus tardiva , Citrus succosa , Citrus kinokuni , Citrus erythrosa , Citrus deliciosa , Citrus nobilis , Citrus reticulata , Citrus tangerina , Citrus hanaya , citrus nippokoreana and citrus hybrid Shiranuhi , wherein the content of nobiletin in the crust extract is increased.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180050019A KR101894491B1 (en) | 2018-04-30 | 2018-04-30 | A composition for improving memory or cognitive function comprising a aurantii fructus immaturus supercritical extract as an active ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180050019A KR101894491B1 (en) | 2018-04-30 | 2018-04-30 | A composition for improving memory or cognitive function comprising a aurantii fructus immaturus supercritical extract as an active ingredient |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160181118 Division | 2016-12-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20180077106A KR20180077106A (en) | 2018-07-06 |
| KR101894491B1 true KR101894491B1 (en) | 2018-09-04 |
Family
ID=62921344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180050019A KR101894491B1 (en) | 2018-04-30 | 2018-04-30 | A composition for improving memory or cognitive function comprising a aurantii fructus immaturus supercritical extract as an active ingredient |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101894491B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210131036A (en) | 2020-04-23 | 2021-11-02 | 한국생명공학연구원 | Composition for preventing or treating man subfertility comprising aurantii fructus immaturus as effective component |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014111664A (en) | 2010-02-26 | 2014-06-19 | Kotaro Kanpo Seiyaku Kk | Dried plant tissue and plant tissue extract for ameliorating central nervous system degenerative diseases accompanied by learning/memory disorders, movement disorders and the like, and pharmaceutical agent and food comprising the same |
| KR101480899B1 (en) | 2013-01-30 | 2015-01-13 | 우석대학교 산학협력단 | Platycarya strobilacea extracts for the improvement of memory and cognition ability, prevention, delay or treatment of Alzheimer's disease, Pharmaceutical composition containing the extracts, Supplementary Food containing the extracts and Method of preparing the extracts |
| KR101651833B1 (en) * | 2015-07-17 | 2016-09-19 | 명지대학교 산학협력단 | Composition for preventing hair loss or promoting hair growth comprising extract of citrus preicarp |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101588613B1 (en) * | 2013-12-16 | 2016-01-27 | 명지대학교 산학협력단 | Method for producing citrus fruits extract with high nobiletin or tangeretin content and use thereof |
| KR101676751B1 (en) * | 2015-03-20 | 2016-11-17 | 주식회사 뉴트라팜텍 | Method for manufacturing extract of citrus preicarp and composition for preventing, improving or treating liver injury |
-
2018
- 2018-04-30 KR KR1020180050019A patent/KR101894491B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014111664A (en) | 2010-02-26 | 2014-06-19 | Kotaro Kanpo Seiyaku Kk | Dried plant tissue and plant tissue extract for ameliorating central nervous system degenerative diseases accompanied by learning/memory disorders, movement disorders and the like, and pharmaceutical agent and food comprising the same |
| KR101480899B1 (en) | 2013-01-30 | 2015-01-13 | 우석대학교 산학협력단 | Platycarya strobilacea extracts for the improvement of memory and cognition ability, prevention, delay or treatment of Alzheimer's disease, Pharmaceutical composition containing the extracts, Supplementary Food containing the extracts and Method of preparing the extracts |
| KR101651833B1 (en) * | 2015-07-17 | 2016-09-19 | 명지대학교 산학협력단 | Composition for preventing hair loss or promoting hair growth comprising extract of citrus preicarp |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210131036A (en) | 2020-04-23 | 2021-11-02 | 한국생명공학연구원 | Composition for preventing or treating man subfertility comprising aurantii fructus immaturus as effective component |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20180077106A (en) | 2018-07-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101874462B1 (en) | Composition for preventing, ameliorating or treating atopic dermatitis comprising Schisandra chinensis leaf extract as effective component | |
| JP2006045212A (en) | Oral composition containing specific quinic acid derivative | |
| KR102448542B1 (en) | Composition for relieving menopausal symptom | |
| KR101363111B1 (en) | Pharmaceutical composition containing paddy husk and barley husk extract as activeingredient | |
| KR100549193B1 (en) | Foods comprising ginseng and powders or extracts of plants comprising polyphenol or bioflavonoid for suppressing the fatness | |
| KR101788253B1 (en) | Composition for improving male sexual function comprising the extract of Alpinia Officinarum, Smilacina Japonica & Black Garlic | |
| KR101814296B1 (en) | Antioxidative tea composition comprising sweet potato peel | |
| KR101394358B1 (en) | Health composition relieving alcohol hangover | |
| JP2009247254A (en) | Health drink | |
| KR101565964B1 (en) | Composition Comprising Water Extracts from Pleurotus eryngii var. ferulea (Pf.). for Treating or Preventing hyperlipidemia | |
| KR101894491B1 (en) | A composition for improving memory or cognitive function comprising a aurantii fructus immaturus supercritical extract as an active ingredient | |
| KR101673204B1 (en) | Health beverage using natural materials with protection of brain cells | |
| KR20160060834A (en) | Compositions for culture media of Kefir grain comprising plant extract and compositions for improving skin conditions comprising fermented products using the same | |
| JP2007070263A (en) | Composition for preventing diabetes mellitus | |
| KR101636608B1 (en) | Composition for antioxidation comprising the seed extract of cornus officinalis | |
| KR20180075763A (en) | Composition comprising the ethanol extract of Portulacea oleracea for preventing and treating of Alcoholic liver damage | |
| KR101584513B1 (en) | A fermented boehmeria nivea for protecting brain neuroral cells and a fermented tea using the fermented boehmeria nivea | |
| KR102128510B1 (en) | Composition comprising extract of Panax ginseng and Liriope platyphylla for preventing or treating learning, cognition or memory disabilities | |
| KR101780718B1 (en) | Pharmaceutical composition for preventing or treating diabetes mellitus comprising seed extract of platycodon | |
| KR20160059152A (en) | Anti-obesity composition comprising Cirsium japonicum leaf extract as effective component | |
| KR20140083493A (en) | Composition for anti-obesity comprising extract of Sargassum fulvellum or Sargassum horneri as an effective component | |
| JP2020137496A (en) | Composition containing mulberry leaf processed product | |
| KR20150064521A (en) | Fermented composition comprising bamboo salt and rhynchosia nulubilis | |
| KR20140064067A (en) | Compositions for preventing and treating diabetes or diabetic complications comprising extracts of zanthoxylum piperitum and piper nigrum | |
| KR102485676B1 (en) | A composition for improving, preventing and treating of obesity comprising Ulva pertusa Kjellman extracts |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A107 | Divisional application of patent | ||
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |