KR102124704B1 - Antidiabetic or antiatopic dairy products comprising Bifidobacterium longum and hop extract - Google Patents

Abstract

The present invention relates to a composition for preventing or improving diabetes or atopy, including a Bifidobacterium long gum and hop extract, and a method for preparing the same, specifically, a Bifidobacterium long gum and hop extract prepared by the method according to the present invention , Food composition comprising any one or more of jujube extract and aronia extract has the effect of improving atopy and diabetes, it can be used as a food or cosmetic composition for preventing or improving diabetes or atopy, especially dairy products.

Description

Antidiabetic or antiatopic dairy products comprising Bifidobacterium longum and hop extract

The present invention relates to a composition for preventing or improving diabetes or atopy, comprising a Bifidobacterium long gum and hop extract, and a method for manufacturing the same.

The skin is an organ that covers the outside of the human body, and the human skin not only functions as a protective film, but also prevents water from entering the body, regulates body temperature, and prevents primary bacteria from entering the human body. It forms a barrier.However, this barrier function of the skin causes damage to the skin, causing dryness, or an inflammatory reaction of the skin due to various stimuli inside and outside the skin. In case, it can be exacerbated by severe dermatitis.

The dermatitis is largely divided into atopic dermatitis, contact dermatitis, and seborrheic dermatitis, and the pain of people suffering from dermatitis is not limited to itching, erythema, edema, and sores, and social adaptation due to external gaze, etc. Even suffers mental distress that causes trouble.

Atopic dermatitis ("AD") is a chronic, recurrent inflammatory skin disease that is accompanied by pruritus, dry skin and characteristic eczema. Atopic dermatitis is a rapidly growing trend worldwide, and there are reports that the prevalence is 20% of the population. Conventionally, various medicines and ointments have been provided for the treatment of dermatitis, but such an approach may be difficult for those who are taking multiple medicines or have a burden on medicines.

On the other hand, diabetes (Diabetes) is one of the typical chronic adult diseases. Diabetes in Korea is estimated to be at least 2.5 million, about 5% of the total population. Diabetes is a disease in which sugar in the blood cannot be used as energy and remains in the blood due to lack of insulin secretion or lack of insulin function and function. The causes of diabetes include westernization of diet, obesity, lack of exercise, and stress. Currently, in developed countries such as the United States, Europe, and Japan, the socio-economic effects of obesity and diabetes increase are tremendous, and in Korea, the number of diabetics is rapidly increasing due to economic development, and more than 300 million patients will be generated by 2025. Is predicted.

Diabetes can be largely divided into insulin-dependent type 1 diabetes and non-dependent type 2 diabetes. Insulin resistance is a major factor in the etiology of type 2 diabetes, and appears in more than 90% of patients with type 2 diabetes, and is thought to precede many years before hyperglycemia appears. In many cases, type 2 diabetes, accompanied by obesity, is a disease in which insulin resistance is induced due to an increase in fatty acids in the blood, which causes abnormalities in glucose metabolism and eventually increases blood sugar in the blood. In addition, insufficiency of pancreatic islets and insulin caused by it Abnormal secretion and abnormal signal transduction are also thought to be the cause of type 2 diabetes.

Thus, the present inventors, while studying to develop a functional food useful for atopic dermatitis and diabetes, the composition of a mixture of Bifidobacterium longum strain and hop, aronia or jujube extract has the effect of suppressing atopic and diabetes symptoms By confirming that, the present invention was completed by confirming that the composition can be usefully used as a food or cosmetic for preventing or improving diabetes or atopy.

Korea Registered Patent No. 10-1250463

An object of the present invention is to provide a food or cosmetic composition for preventing or improving diabetes or atopy and a method for manufacturing the same.

In order to achieve the above object,

The invention ronggeom Bifidobacterium (Bifidobacterium longum KACC 91563) strain; And hops (Humulus lupulus ) provides a food composition for preventing or improving diabetes or atopy, including an extract.

In addition, the present invention is added to the lactic acid bacteria for milk fermentation, Bifidobacterium longum KACC 91563 strain and hop ( Humulus lupulus ) extract to sterilized crude oil and cultured for 3 to 10 hours at a temperature of 30 to 50°C to fermented milk It provides a method for manufacturing a dairy product for preventing or improving diabetes or atopy, including;

The invention also ronggeom Bifidobacterium (Bifidobacterium longum KACC 91563) strain; And hops (Humulus lupulus ) provides a cosmetic composition for preventing or improving atopy comprising an extract.

Food composition comprising any one or more of Bifidobacterium longum and hop extract, jujube extract and aronia extract according to the present invention has the effect of improving atopy and diabetes, food or cosmetic for preventing or improving diabetes or atopy It can be used as a composition, especially as a dairy product.

Hereinafter, the present invention will be described in detail.

Food composition for preventing or improving diabetes or atopy

The invention ronggeom Bifidobacterium (Bifidobacterium longum KACC 91563) strain; And hops (Humulus lupulus ) provides a food composition for preventing or improving diabetes or atopy, including an extract.

The food composition according to the present invention is jujube ( Zizyphus jujuba ) and aronia ( Aronia melanocarpa ) may further include one or more extracts. Preferably, it may further include one kind of a jujube extract or an aronia extract, or may further include both a jujube extract and an aronia extract.

In the food composition according to the present invention, the Bifidobacterium longum KACC 91563) strain may be a strain isolated from the newborn. Korean Registered Patent No. 10-1250463 discloses oxygen-resistant Bifidobacterium longum bifidus lactic acid bacteria isolated from newborn feces and a probiotic composition using the same.

In the food composition according to the present invention, the hop (hop, Humulus) lupulus ) is a succulent vine plant belonging to the family Mulberry, and has been used as a raw material for beer. Hops contain lupulin components, which are complex mixtures of humulen, myrcene, humulon, lupulon, and hopressin. The unique scent and bitter taste due to the hop's lupulin ingredient sensually gives the beer a unique scent and refreshing taste, as well as a bitter taste and preservative effect, as well as foaming, and antibacterial, sedative and antiseptic effects To have. In addition, the tannin component of hops harmonizes with the barley taste of barley to reduce the feeling of feeling when consumed with oily food. It is known that hops have excellent sedative and antibacterial properties, and have effects on the genital, urinary and endocrine systems. In addition, hops as a raw material for cosmetics are used for convergence and stimulation relief effects. 'Hop' used in the present invention may be to use various organs of hops (for example, leaves, flowers, stems, fruits, etc.), and may preferably mean immature female flowers or fruits.

In the food composition according to the invention, the jujube (jujube, Zizyphus jujuba ) is the fruit of a deciduous broad-leaved tree of the Zizyphus of the Rhamnace family and is native to North Africa and Western Europe. As a medicinal component of jujube, various sterols, alkaloids, saponins, vitamins, serotonin, organic acids, fatty acids, polyphenols, hydroxymethylfufural, flavonoids and amino acids have been reported. Jujube is a healthy food that has been rich in nutrients and has been used as a herbal medicine, and jujube is known to have effects such as tonic effect, anti-cancer, anti-inflammatory, tuberculosis, and treatment effects for bronchitis and nervous breakdown. Jujube has no side effects even when consumed in excess, and is used as a medicinal food because it contains a large amount of health functional substances. 'Jujube' used in the present invention may mean a date palm fruit.

In the food composition according to the present invention, the Aronia ( Aronia melanocarpa ) is a berry belonging to the Rosaceae family, and is native to North America and Eastern Europe. Aronia, which has a dark red color, is widely cultivated all over the world in recent years, and is also cultivated as a breeding breed between two varieties. Aronia, in particular, is known to contain anthocyanins in the highest group of natural plants. Among the anthocyanins, there are many kinds of anthocyanins such as Cyanidin-3-galactoside, Cyanidin-3-glucoside, Cyanidin-3-arabinoside, Delphinidin-3-glucoside, and it is known to contain a large amount of phenol. Through these studies, Aaronia not only shows excellent antioxidant effects and efficacy in enhancing anti-inflammatory and immunity, but also has been studied for diabetes and various cardiovascular diseases and intestinal effects. 'Aronia' used in the present invention may mean an aronia fruit.

The extract according to the present invention may be used to separate and obtain the extract using a method known in the art for extraction and separation, and the extract defined in the present invention is an active ingredient prepared by the above method using an appropriate solvent. The raw material can be extracted as it is or by grinding. At this time, any suitable solvent that can be used to obtain the extract may be any solvent acceptable in the art, and water or an organic solvent may be used. For example, alcohols having 1 to 4 carbon atoms, including purified water, methanol, ethanol, propanol, isopropanol, butanol, acetone, and ether , Benzene (benzene), chloroform (chloroform), ethyl acetate (ethyl acetate), methylene chloride (methylene chloride), hexane (hexane) and cyclohexane (cyclohexane) can be used alone or in mixture, but It is not limited.

Preferably, the hop extract, jujube extract and aronia extract are each one or more extraction solvents selected from the group consisting of water, anhydrous or hydrous lower alcohols having 1 to 4 carbon atoms, polyhydric alcohols, hydrocarbon-based solvents, or mixed solvents thereof. It may be extracted using, and more preferably, may be extracted using one or more extraction solvents selected from water or ethanol.

As the extraction method, any one of methods such as hot water extraction, cold immersion extraction, reflux cooling extraction, solvent extraction, water vapor distillation, ultrasonic extraction, elution, and compression can be used. In addition, the desired extract may be further subjected to a conventional fractionation process, or may be purified using a conventional purification method. There is no limitation on the method for preparing the extract of the present invention, and any known method can be used.

For example, the extract contained in the composition of the present invention may be used as it is while the primary extract extracted by the solvent extraction method described above is centrifuged, filtered, concentrated and freeze-dried and stored in a refrigerator, and the primary extract is decompressed. It may be prepared in powder form by additional processes such as distillation and freeze drying or spray drying. In addition, the primary extract is further purified using various chromatography such as silica gel column chromatography, thin layer chromatography, high performance liquid chromatography, etc. You can also get

Therefore, in the present invention, the extract is a concept that includes all of the extracts, fractions and purified products obtained at each stage of extraction, fractionation or purification, their dilutions, concentrates or dried products.

In the food composition according to the present invention, the food may be a dairy product or a functional beverage, preferably a dairy product. The dairy product may be selected from the group consisting of, for example, milk, fermented milk, liquid yogurt, lake yogurt, yogurt, curd, ice cream, fermented cereal products, oily powder, cheese, and spreads. It is not limited to this, and may be preferably yogurt.

In one embodiment of the present invention, when the food product is a dairy product, simple addition to the dairy product by mixing (mix) one or more extracts of the Bifidobacterium longum strain and hop extract, jujube extract and aronia extract of the present invention It may be, or may be added to the step of inoculating the strain in milk to culture (fermentation) together.

In one embodiment of the present invention, in the step of adding lactic acid bacteria for fermentation of crude oil during the production of yogurt, the yogurt prepared by adding the Bifidobacterium longum strain and hop extract and one or more extracts of jujube extract and aronia extract are further added thereto It was confirmed that the yogurt prepared by adding the Bifidobacterium longum strain, hop extract, jujube extract and aronia extract respectively has better effect of suppressing or improving atopy and diabetes symptoms than yogurt prepared (Experimental Examples 1 to 4) Reference).

In one embodiment of the present invention, the Bifidobacterium longum strain may be included in the food composition in the form of dry dog powder, or may be included in the food composition in the form of a culture or culture obtained by culturing the strain. have.

In one embodiment of the present invention, the number of Bifidobacterium longum bacteria included in the food composition may be 4.0×10 ⁸ to 10.0×10 ⁸ CFU/g, and when the number of bacteria is included, texture and taste This can be even better. However, in the case of long-term intake for health and hygiene purposes or for health control purposes, the amount may be below the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range. .

The food composition of the present invention may contain various flavoring agents, natural carbohydrates, and the like as additional ingredients, such as conventional beverages or dairy products. The above-mentioned natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, sugar alcohols such as xylitol, sorbitol and erythritol. As the sweetener, natural sweeteners such as taumatin and stevia extract, and synthetic sweeteners such as saccharin and aspartame can be used. The proportion of the natural carbohydrate is generally about 001 to 004 g, preferably about 002 to 003 g per 100 ml of the food composition of the present invention.

In addition to the above, the food composition according to the present invention includes various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, It can be added to carbonation agents used in alcohol and carbonated beverages. In addition, it can be added to the flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components can be used independently or in combination.

Method for manufacturing dairy products for preventing or improving diabetes or atopy

The present invention is lactic acid bacteria for milk fermentation in sterilized crude oil, Bifidobacterium longum KACC 91563) Strains and Hops ( Humulus lupulus ) adding an extract and incubating for 3 to 10 hours at a temperature of 30 to 50° C. to prepare fermented milk; to provide a method of manufacturing a dairy product for preventing or improving diabetes or atopy.

In the manufacturing method according to the present invention, jujube ( Zizyphus jujuba ) and aronia ( Aronia melanocarpa ) may further be added and cultured.

In the manufacturing method according to the present invention, the dairy product is from a group consisting of milk, fermented milk, liquid yoghurt, yogurt, yogurt, curd, ice cream, fermented cereal products, oily powder, cheese and spread It may be selected, but is not limited thereto, and may be preferably yogurt.

In the manufacturing method according to the present invention, the'lactic acid bacteria for fermentation of milk' refers to lactic acid bacteria added for the purpose of fermenting crude oil to produce fermented milk. The lactic acid bacteria are preferably Lactobacillus rhamnosus , Lactobacillus bulgaricus , Lactobacillus acidophilus , Lactobacillus acidophilus , Lactobacillus casei , Lactobacillus casei , Lactobacillus Lactobacillus delbrueckii subsp. bulgaricus ), Leuconostoc mesenteroides , Bifidobacterium bifidum ), Bifidobacterium lactis ), Bifidobacterium breve ), Staphylococcus aureus , Staphylococcus epidermidis , Streptococcus thermophilus and Streptococcus mutans It may be any one or more selected, but is not limited thereto. Preferably, when the dairy product is yogurt, Streptococcus thermophilus , Lactobacillus acidophilus , and Bifidobacterium lactis ) may be one or more selected from the group consisting of, and the dairy product is any one of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus when the dairy product is cheese It may be using the above. In one embodiment of the present invention, Streptococcus thermophilus , Lactobacillus acidophilus , and Bifidobacterium A freeze-dried lactic acid bacterium mixed with lactis (TYPE: Lyofast SAB 440 B, SACCO SRL, Italy) was purchased and used in the production of yogurt.

In the manufacturing method according to the present invention, the Bifidobacterium longum strain may be used for the purpose of fermenting milk, but in the present invention, it is added for the purpose of imparting the prevention or improvement function of diabetes or atopy.

In one embodiment of the present invention, the Bifidobacterium longum strain and one or more extracts of hop extract, jujube extract and aronia extract may be mixed and simply added to the dairy product, and strained in milk It may be to incubate together (fermentation) by adding at the step of inoculation.

In one embodiment of the present invention, the Bifidobacterium longum strain may be added in the form of a dried dog, and may be added in the form of a culture or a culture obtained by culturing the strain.

In the manufacturing method according to the present invention, based on 100 parts by weight of the whole crude oil, 1 to 5 parts by weight of Bifidobacterium longum strain, hop extract, jujube extract, and aronia extract may each be added to 0.1 to 3 parts by weight, , Preferably, 2 to 4 parts by weight of the Phovidobacterium longum strain, hop extract, jujube extract, and aronia extract may be 0.5 to 2.5 parts by weight, respectively.

In the manufacturing method according to the present invention, the culture may be incubated for 3 to 10 hours at a temperature of 30 to 50°C, preferably for 3 to 7 hours at a temperature of 35 to 45°C. When fermenting at 30°C or lower, there is a problem in that the speed of fermentation by lactic acid bacteria is slow, and at 50°C or higher, the growth of lactic acid bacteria is suppressed and fermentation does not occur properly. In addition, if the fermentation is less than 3 hours, fermentation does not occur sufficiently, and when fermentation is performed for more than 10 hours, fermentation products of lactic acid bacteria, especially organic acids, are made, and the texture is poor.

For preventing or improving atopy Cosmetic Composition

The invention ronggeom Bifidobacterium (Bifidobacterium longum KACC 91563) strain; And hops (Humulus lupulus ) provides a cosmetic composition for preventing or improving atopy comprising an extract.

The cosmetic composition according to the present invention is jujube ( Zizyphus jujuba ) and aronia ( Aronia melanocarpa ) may further include one or more extracts. Preferably, it may further include one kind of a jujube extract or an aronia extract, or may further include both a jujube extract and an aronia extract.

The cosmetic composition according to the present invention includes lotion, nutrient lotion, nutrient cream, moisture cream, massage cream, essence, paste, mask pack, patch, gel, cream, lotion, powder, soap, cleanser, oil, foundation, makeup base, wax And one or more formulations selected from the group consisting of sprays, but is not limited thereto. Other components other than the essential components described above can be formulated by appropriately selecting one without difficulty by those skilled in the art according to other formulations or purpose of use.

The cosmetic composition of the present invention preferably contains a cosmetically acceptable medium or base. These are all formulations suitable for topical application, for example solutions, gels, solid or dough anhydrous products, emulsions obtained by dispersing an oil phase in an aqueous phase, suspension microemulsions, microcapsules, microgranules or ionic (liposomes) and/or bi It may be provided in the form of a warm vesicle dispersant, or in the form of a cream, skin, lotion, powder, ointment, spray or conceal stick. It can also be prepared in the form of a foam or aerosol composition further containing a compressed propellant. In addition, the cosmetic composition of the present invention can be prepared in the form of an adjuvant that can be applied topically or systemically commonly used in the field of dermatology by containing a dermatologically acceptable medium or base, and these compositions are conventional in the art. It can be prepared according to the method.

In addition, the cosmetic composition in addition to the extract of the present invention, fatty substances, organic solvents, solubilizers, thickeners and gelling agents, emollients, antioxidants, suspending agents, stabilizers, foaming agents, fragrances, surfactants, water , Ionic or nonionic emulsifiers, fillers, metal ion blockers and chelating agents, preservatives, vitamins, blockers, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic actives, lipid vesicles or commonly used in cosmetics It may contain adjuvants commonly used in the cosmetic field, such as any other ingredient. These supplements are introduced in amounts commonly used in the field of cosmetic science.

Hereinafter, the present invention will be described in more detail by examples. It will be apparent to those skilled in the art that these examples are merely for more specifically describing the present invention, and the scope of the present invention is not limited to these examples.

< Manufacturing example 1> Bifidobacterium Long sword Preparation of lyophilized powder

Bifidobacterium longum , isolated from feces of healthy Korean infants, KACC 91563 was provided by the National Institute of Animal Science (NIAS) of the Rural Development Administration (RDA).

The Bifidobacterium long gum KACC 91563 2×10 ⁷ cfu/ml of the number of bacteria was inoculated into the BL liquid medium, and cultured in an incubator at 37° C. for 24 hours under anaerobic conditions (batch culture). This was centrifuged at 4000 rpm for 15 minutes to remove the supernatant, and the cells were washed with phosphate buffered saline (PBS) and centrifuged again at 4000 rpm for 15 minutes to remove the supernatant. The collected cells were mixed with a skim milk powder, a preservative, in a weight ratio of 1:1, and then lyophilized, and the Bifidobacterium long gum containing KACC strain 1.5×10 ⁸ cfu/g. A lyophilized powder was prepared.

The Bifidobacterium longum strain of the present invention may be provided in a lyophilized powder form or a culture form as described above.

< Manufacturing example 2> Preparation of hop extract

400 g of 50% ethanol as an extraction solvent was added to 20 g of hop dry powder crushed to 50 mesh or less, and extracted at 70° C. for 6 to 12 hours in a shaking water bath (KMC-1205SW1, Vision, Daejeon, Korea) to obtain an extract. The extract was filtered with a mesh filter (stainless steel filter mesh, R&K, China, 4 to 400 mesh). The filtered filtrate was removed by using a rotary evaporator (DL10-3000, Greatwall, 20L) to prepare a hop extract. The extract was transferred to a sterilized container (KRS A-1, Health up, Korea) and stored at 5°C for refrigeration.

< Manufacturing example 3> Aronia Preparation of extract

400 g of 50% ethanol as an extraction solvent was added to 20 g of aronia fruit powder crushed to 50 mesh or less, and extracted at 70° C. for 6 to 12 hours in a shaking water bath (KMC-1205SW1, Vision, Daejeon, Korea) to obtain an extract. The extract was filtered with a mesh filter (stainless steel filter mesh, R&K, China, 4 to 400 mesh). Aaronia extract was prepared by removing all of the filtered filtrate using a rotary evaporator (DL10-3000, Greatwall, 20L). The extract was transferred to a sterilized container (KRS A-1, Health up, Korea) and stored at 5°C for refrigeration.

< Manufacturing example 4> Preparation of jujube extract

To 20 g of dried jujube fruit powder crushed to 50 mesh or less, 400 ml of 50% ethanol was added as an extraction solvent, and extracted at 70° C. for 6 to 12 hours in a shaking water bath (KMC-1205SW1, Vision, Daejeon, Korea) to obtain an extract. The extract was filtered with a mesh filter (stainless steel filter mesh, R&K, China, 4 to 400 mesh). Jujube extract was prepared by removing all of the filtered filtrate using a rotary evaporator (DL10-3000, Greatwall, 20L). The extract was transferred to a container sterilized (KRS A-1, Health up, Korea) and stored refrigerated at 5°C.

< Example And Comparative example > Bifidobacterium Long sword And hops, Aronia Jujube containing Yogurt Produce

The crude oil was maintained at a temperature of 6° C. or lower, and then introduced into a crude oil tank, and then foreign matter was removed using a filtering net and homogenization of fat spheres was performed in a homogenizer. Then, the crude oil was sterilized at 90°C for 10 minutes, and then the sterilized crude oil was cooled to a temperature of 43°C. 3.2 g of lactic acid bacteria for milk fermentation weighed in 100 kg of cooled crude oil, and Bifidobacterium long gum lyophilized powder of Preparation Example 1 and hop, aronia or jujube extract of Preparation Examples 2 to 4 were added as shown in Table 1 below. By incubating at 41° C. for 5 hours, crude oil was fermented to obtain fermented milk. At this time, as the lactic acid bacteria for fermentation of milk, lyophilized lactic acid bacteria (TYPE: Lyofast SAB 440 B, SACCO S.R.L., Italy) were purchased and used. 3 kg of gyrose sugar and 650 ml of oligosaccharides were added to the fermented milk in which the culture was completed, followed by stirring with a stirrer, and then cooled to 0-5° C. to prepare yogurts of Examples 1 to 4 and Comparative Examples 1 to 4.

(g/100kg) Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Bifidobacterium long sword 3.0 3.0 3.0 3.0 3.0 - - - Hop extract 1.5 1.5 1.5 1.5 - 1.5 - - Aronia extract - 1.5 - 1.5 - - 1.5 - Jujube extract - - 1.5 1.5 - - - 1.5

< Experimental Example 1> Yogurt Evaluation of atopy improvement effect (animal model experiment)

For the 6-week-old male NC/Nga mouse (Shizuoka Laboratory Animal Center (Tokyo, Japan)) model in which atopic dermatitis was induced, the atopic improvement effect of yogurt of Examples 1 to 4 and Comparative Examples 1 to 4 was positive control and It was compared with the negative control.

All animal procedures and experiments were conducted in compliance with the regulations for the use and breeding management of laboratory animals approved by the Animal Experimental Ethics Committee (IACUC). Each experimental animal was placed in a breeding box and adapted to the environment for one week, and only animals that did not show any special symptoms during this period were used in the experiment. During the acclimatization period, the animals were kept at 22±2°C, 40-60% relative humidity, and 12/12 hours of light/dark cycle, allowing commercial rodent feed and water to be freely consumed.

Mice were anesthetized with ether 2 days before DNCB treatment and shaved hair with scissors and razor. Sensitization to DNCB (1-chloro-2,4-dinitrobenzene) (Sigma-Aldrich, USA) and repeated inoculation caused skin lesions similar to atopic dermatitis. Specifically, to induce atopic dermatitis, mice were treated 4 times with 1% DNCB solution for 4 weeks. The DNCB solution was prepared by adding acetone: olive oil to DNCB in a ratio of 3:1.

For the scratching behavior test, yogurt of Examples 1 to 4 and Comparative Examples 1 to 4 were mixed with negative (distilled water) in NC/Nga mice inducing atopic dermatitis with DNCB for 4 weeks in 300 mg/kg (body weight) It was administered orally three times per week at a concentration. The negative control group is a normal group corresponding to the sham group that did not induce atopicity, and the positive control group is atopy by 1-chloro-2,4-dinitrobenzene (DNCB) (Sigma-Aldrich, USA). It is a group of NC/Nga mice in which dermatitis is induced. The negative control group and the positive control group were orally administered with distilled water. In order to evaluate the statistical significance of the test results, the number of individuals per test group was 6.

The number of scratches (scratch score) was measured at weekly intervals, and three rats from one group were randomly selected and moved to a new cage, followed by rats for 10 minutes for the head, neck, abdominal skin, stomach and nose. The number of scratches was measured as the average value. The action of scratching the nose, ears, and abdomen with the hind feet was recorded, and the action of licking the belly and back skin was not recorded. The effect of improving atopy on the treated site was evaluated by scratching score. The measured scratch score average value (times/min) and the scratch inhibition rate (%) after 7 weeks and 10 weeks after 6 weeks were calculated from the measured values, and are shown in Table 2 below.

Scratching score
(Times/10min) Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Positive control Eumseong Control 5 weeks later 3.0 3.3 3.7 3.7 3.0 3.3 3.3 3.7 3.0 3.3 6 weeks later 64.3 63.7 63.7 63.3 65.0 65.3 65.3 65.3 65.7 5.3 7 weeks later 54.6 51.7 52.3 48.0 60.7 62.0 62.3 62.7 64.3 5.0 8 weeks later 44.7 40.7 43.0 21.7 52.3 56.7 58.3 58.7 63.0 4.7 9 weeks later 39.0 34.0 34.7 12.3 50.7 55.0 56.7 56.3 60.3 5.0 10 weeks later 35.3 24.7 25.0 5.7 48.3 53.3 55.7 55.3 59.7 3.7 Inhibition rate (7 weeks after 6 weeks) 15.1% 18.8% 17.9% 24.2% 6.6% 5.1% 4.6% 4.0% 2.1% - Inhibition rate (10 weeks after 6 weeks) 45.1% 61.2% 60.8% 91.0% 25.7% 18.4% 14.7% 15.3% 9.1% -

As a result of visually observing the severity of skin lesions of each group for 10 weeks, lesions began to occur on the skin of rats 5 weeks after starting DNCB treatment to induce atopy, and after 6 weeks, atopy symptoms were most pronounced. Appeared seriously. Accordingly, as shown in Table 2, in the negative control group, the scratch score, which is an index of atopic dermatitis, remained almost constant between 4 and 10 weeks, whereas the number of scratches in all atopy-induced groups except the negative control group was 5 It increased significantly after 6 weeks compared to after week. As the treatment of atopy-inducing substances was discontinued after 5 weeks, atopy incidence naturally decreased with time, and the number of scratches soared after 6 weeks decreased slightly after 10 weeks. However, in this case, the scratching score was significantly lower in the group to which the yogurt of Examples 1 to 4 was administered compared to the group to which the yogurt of Comparative Examples and Comparative Examples 1 to 4 was administered, and in particular, the yogurt of Example 4 was administered. Rat scratching in the group was almost completely suppressed after 10 weeks.

From these results, it was confirmed that the yogurts of Examples 1 to 4 were shown to significantly reduce the number of scratches of the atopy-induced rats, thereby improving the atopy.

< Experimental Example 2> Yogurt Evaluation of atopy improvement effect (panel test)

The yogurt of Examples 1 to 4 and Comparative Examples 1 to 4 were applied to patients with atopic dermatitis to examine the effect of improving atopic dermatitis.

The subjects were those who did not apply nonsteroidal anti-inflammatory drugs and other steroids a month before entering the experiment, and were atopy patients aged 5 to 40 years, and 60 patients who had atopic dermatitis for more than 2 years. Then, the samples were randomly divided into 10, and the yogurt of Examples 1 to 4 and Comparative Examples 1 to 4 were ingested once a day for 90 days, and the degree of improvement for erythema, inflammation, and itching was evaluated.

A 5-point evaluation method was used as a score criterion for evaluating the improvement efficacy for erythema, inflammation, and itching. Score criteria: 1 point-very worse (more than 50% worse than the first), 2 points-slightly worse (slightly worse), 3 points-no difference, 4 points-slightly improved (slightly improved), 5 Points-much improved (over 50% improvement than the first). In order to maintain objectivity, the score evaluation was conducted by the test subject and the test client jointly, and the degree of exacerbation or improvement was determined based on the comprehensive judgment of the 3rd party. The average value for each evaluation result score is shown in Table 3 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Erythema 4.30 4.45 4.40 4.80 3.45 3.30 3.25 3.25 Inflammation 4.25 4.40 4.45 4.80 3.40 3.25 3.20 3.20 Itching 4.35 4.40 4.40 4.85 3.60 3.30 3.25 3.20

As shown in Table 3, the yogurt of Examples 1 to 4 of the present invention was found to have a higher improvement effect on erythema, inflammation and itching than the yogurt of Comparative Examples 1 to 4. In particular, it was confirmed that the yogurt of Example 4 prepared by adding the Bifidobacterium longum strain, hop extract, jujube extract and aronia extract has the best atopy improvement effect.

< Experimental Example 3> Yogurt Anti-diabetes Effect (animal model experiment)

Five-week-old C57BLKS/J-db/db (db/db) mice (type 2 diabetes and obesity) were purchased from Central Experimental Animal Co., Ltd. (Seoul, Korea) to conduct anti-diabetic effect confirmation experiments. While maintaining the proper temperature (24±2℃) and humidity (55±5℃) in the laboratory animal breeding room, the contrast was adjusted in 12-hour cycles. All animal procedures and experiments were conducted in compliance with the regulations for the use and breeding management of laboratory animals approved by the Animal Experimental Ethics Committee (IACUC).

The mice were divided into the yogurt-treated group and the yogurt-free group of Examples 1 to 4 and Comparative Examples 1 to 4 (6 animals per group), and each yogurt was 100 μL daily at 300 mg/kg (body weight). It was administered for 8 weeks using a sonde for oral administration between 9-10 am, and the untreated group was orally administered the same amount of distilled water. At this time, the feeds of all the experimental groups were fed the same.

After oral administration for 8 weeks, the average value was calculated by measuring the blood glucose level (mg/dl) when fasting in the blood using a glucose meter, and the rate of blood glucose reduction in the yogurt-treated group compared to the untreated diabetic rat. In addition, the average value was calculated by measuring the insulin content (ng/ml) in the blood using a rat/mouse insulin ELISA kit (Merck Millipore, USA) coated with a mouse monoclonal (anti-rat) insulin antibody. In addition, the increase rate of insulin secretion in the yogurt-treated group compared to the diabetic rats in the untreated group was calculated. The results of measuring blood sugar, blood sugar reduction rate, blood insulin content and insulin growth rate are shown in Table 4 below.

Untreated Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Blood sugar (mg/dl) 652.8 578.2 547.2 549.5 442.2 606.0 626.8 628.0 628.5 Blood sugar reduction rate (%) - 11.4 16.2 15.8 32.3 7.2 4.0 3.8 3.7 Insulin (ng/ml) 1.18 1.62 1.83 1.79 2.65 1.36 1.30 1.29 1.28 Insulin growth rate (%) - 37.3 55.1 51.7 124.6 15.3 10.2 9.3 8.5

As a result, as shown in Table 4, the blood sugar of diabetic rats taking yogurt was reduced to 606.0 to 628.5 mg/dl, compared to the untreated group (652.8 mg/dl) that did not consume yogurt according to the present invention. It was confirmed that the blood glucose of diabetic rats taking the yogurt of Examples 1 to 4 was decreased by 1.5 times or more compared to the blood glucose of diabetic rats taking the yogurt of Comparative Examples 1 to 4.

In addition, the insulin content in the blood of the untreated group diabetic rats was found to be 1.18 ng/ml, whereas the diabetic rats taking the yogurt according to the present invention appeared to be 1.28 to 2.65 ng/ml, thereby increasing insulin secretion by taking yogurt. It was confirmed that the insulin content in the blood of diabetic rats taking the yogurt of Examples 1 to 4 was more than doubled than that of the diabetic rats taking the yogurt of Comparative Examples 1 to 4.

From these results, it was confirmed that the yogurts of Examples 1 to 4 can exhibit anti-diabetic effects through suppression of increased blood sugar and increased insulin secretion.

< Experimental Example 4> Yogurt Anti-diabetes Effect (panel test)

In order to measure the effect of yogurt according to the present invention on changes in blood glucose when drinking, the experiment was conducted on 5 men and 5 women in the 20s to 40s normal group with a blood glucose index of 100 mg/dL or less on an empty stomach. Did.

Drinking method of the yogurt, first provided the same meal to the subjects and proceeded in a manner to ingest the yogurt after eating. The meal provided to the test subject consisted of 75 g of bread, 20 g of ham, 20 g of lettuce, 20 g of strawberry jam, 30 g of crab meat and 10 g of cheddar cheese, and analyzed using the Korean food ingredient list (Can pro 30, Korean Nutrition Society), the meal Is a total of 3564 kcal, 5957% of total calories, 1814% of protein, 2227% of lipid. Immediately after the meal was provided, the yogurts of Examples 1 to 4 and Comparative Examples 1 to 4 were respectively consumed. Blood glucose was measured at 30-minute intervals for 2 hours after drinking blood sugar and yogurt before meals, and the changes in blood sugar (mg/dL) are shown in Table 4 below.

Blood sugar
(mg/dL) Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 0 minutes (before meals) 96.1 93.4 94.5 93.6 92.8 95.4 94.6 93.4 30 minutes later 148.2 142.5 143.2 123.7 173.8 179.2 179.3 178.6 60 minutes later 131.2 123.8 126.5 106.2 157.6 164.2 165.3 166.2 90 minutes later 122.4 114.3 116.5 100.6 143.8 153.3 152.4 150.4 120 minutes later 117.8 105.6 109.5 95.9 135.2 144.7 145.7 146.8

One of the main causes of diabetes is poor insulin control, and the main problem is excessive insulin secretion due to a rapid increase in blood sugar after meals.

When compared to Comparative Examples 1 to 4, Examples 1 to 4 were found to lower blood sugar levels that increased rapidly due to meals, and in particular, Examples 2 to 4 were found to suppress the most rapid increase in blood glucose after eating.

So far, the present invention has been focused on the preferred embodiments. Those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered in terms of explanation, not limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent range should be interpreted as being included in the present invention.

Claims (7)

Bifidobacterium longum KACC 91563 strain;
Hops ( Humulus lupulus ) extract;
Jujube ( Zizyphus jujuba ) extract; And
Aronia melanocarpa extract;
Food composition for preventing or improving diabetes or atopy comprising a. delete According to claim 1,
The food composition is characterized in that the dairy product. Lactic acid bacteria for fermenting milk in sterilized crude oil;
Bifidobacterium longum KACC 91563 strain;
Hops ( Humulus lupulus ) extract;
Jujube ( Zizyphus jujuba ) extract; And
Aronia melanocarpa extract;
And adding 3 to 10 hours of incubation at a temperature of 30 to 50° C. to produce fermented milk. delete Bifidobacterium longum KACC 91563 strain;
Hops ( Humulus lupulus ) extract;
Jujube ( Zizyphus jujuba ) extract; And
Aronia melanocarpa extract;
Cosmetic composition for preventing or improving atopy comprising a. delete