KR102206331B1 - Vegetable soup composition comprising beta-glucan for enhancing function of immunity and method thereof - Google Patents

Abstract

The present invention relates to a food composition that can be used to enhance and strengthen immune activity, and to a method for manufacturing the same, wherein the food composition further contains beta-glucan, thereby further improving the efficacy of producing immune-related cytokines and nitrogen monoxide by vegetable water. It can exhibit excellent immune activity enhancement and strengthening effect.

Description

Vegetable soup composition comprising beta-glucan for enhancing function of immunity and method thereof

The present invention relates to a beta-glucan-containing food composition that can be used to enhance immune activity and a method for preparing the same.

While many people are enjoying an affluent life due to the recent economic development, weight gain, arteriosclerosis, hypertension, diabetes, and other adult diseases are at risk due to westernization of diet and decrease in activity. Not only is the number of patients related to these geriatric diseases rapidly increasing, but also the age at which they suffer from diseases is gradually decreasing, which is recognized as a more serious problem.

In addition, various chemicals made to improve the quality of life of humans rather lower immunity and cause unexpected diseases. Accordingly, there are increasing attempts to discover new substances by approaching food or medicinal ingredients that are traditionally known to be beneficial to our body in a new way, or to discover and use their pharmacological effects. For example, Korean Patent Registration No. 10-1484021 discloses a composition for protecting hypoimmune disease containing a complex extract composed of turmeric, purple sweet potato and mulberry leaves as an active ingredient, and Korean Patent No. 10-1028155 discloses a composition for protecting against immunity. A method of manufacturing a beverage for enhancing immunity using the is disclosed.

Here, immunity is a defense system that protects the body from foreign substances (harmful substances) that invade through the skin, digestive tract, and respiratory tract, and through the macrophage action of removing external irritants, or severe inflammation in the wound. It is an activity that maintains homeostasis in the human body through reducing action. The immune system largely has physical barriers, intrinsic immunity, and the third line of defense of adaptive immunity. If pathogens cannot be properly defended in the first line of defense by epithelial tissue, lysozyme, protease, and normal flora, macrophages, natural killer cells, dendritic cells ( dendritic cells), the second line of defense, intrinsic immunity, is activated to block pathogens. Pathogens that cannot be eliminated by intrinsic immunity destroy target cells through the production of immunoglobulins and secretion of cytokines by T cells and B cells by activating adaptive immunity, a tertiary immune defense line. do.

Macrophages are one of the immune response cells and are widely distributed in blood, spleen, liver, tissues, and lymph nodes, and play a role in removing target cells as well as phagocytosis to remove microorganisms. Macrophages are stimulated and activated by immunomodulatory substances to secrete IFN-γ, TNF-α, and nitric oxide (NO), thereby removing microorganisms and target cells.

When using natural materials that improve these immune functions, it is possible to treat, prevent or improve bacterial infections, viral infections, or diseases caused by cancer cells. In particular, these natural materials have the advantage of being free from side effects caused by the use of chemotherapy agents.

Therefore, there is a need to develop a food composition containing a component that enhances immune activity that exhibits a high immune activity effect and has few side effects by selecting a substance capable of improving immune function among natural ingredients that have relatively few safety problems. have.

Korean Patent Registration No. 10-1484021 Korean Patent Registration No. 10-1028155

In order to solve the above problems, the present invention provides a food composition for enhancing immune activity, containing beta glucan as an active ingredient along with vegetable water extracted from radish, radish, burdock, carrot and shiitake mushrooms showing an effect of improving immune function. It aims to provide.

In addition, the present invention (a) radish, radish, burdock, carrot and shiitake are heated at 80 to 120 ℃ to obtain vegetable water; And (b) comprising the step of adding beta-glucan to the vegetable water, it is an object to provide a method for producing the food composition.

The beta-glucan-containing food composition with enhanced immune function according to an embodiment of the present invention comprises: vegetable water extracted from radish, radish, burdock, carrot and shiitake; And it may contain beta-glucan as an active ingredient.

The vegetable water may be obtained by mixing extracts extracted from each of the ingredients (radish, radish, burdock, carrot and shiitake), or may be extracted simultaneously after mixing all the ingredients. This vegetable water contains the active ingredient (active ingredient) separated from the above ingredients. When a solvent is used for extraction, the vegetable water means containing a solvent together with the active ingredient separated from the material.

The radish, radish, burdock, carrot and shiitake may be raw materials or dried, or may be a mixture of them. These materials may be finely pulverized to efficiently extract the active ingredients.

The radish contains various minerals and vitamins such as calcium, potassium, vitamin A, and vitamin C. In particular, since the content of vitamin C is 20 to 25 mg, it has played an important role in strengthening winter immunity. Radish contains more ingredients that give off a unique aroma and taste, and it is known to have anticancer, antioxidant, and anti-inflammatory effects, with a spicy taste due to mustard oil (mustard acid) and methanethiol, which are types of sulfur compounds. In addition, radish helps digestion by containing not only carbohydrate-degrading enzymes such as diastase, an enzyme that degrades polysaccharides, and glycosidase, an enzyme that degrades glycosides, but also proteolytic enzymes. These radishes can be used in the form of leaves and stems as well as roots.

The radish may further include amino acids, sugars, dietary fiber, etc. contained in leaves as well as various minerals and vitamins, such as radish. These components are used to construct various enzymes, hormones, and antibodies, and are known to be particularly effective in protecting cells from harmful oxygen.

The burdock is a root vegetable having a unique scent, and can be used not only with roots, but also with seeds and leaves, and contains a large amount of dietary fiber and polysaccharides such as inulin. In particular, it is known that polyphenol compounds such as actin, arctigenin, and cynarin contained in burdock have anticancer and anti-inflammatory effects.

The carrot is an alkaline root vegetable containing a balance of amino acids, vitamins and minerals. Potassium contained in carrots helps to get rid of anxiety and anxiety caused by stress by regulating nerve excitement and contraction of muscle fibers, and vitamins help regenerate damaged cells and strengthen the resistance of skin and mucous membranes. In addition, since it contains a large amount of orange-colored carotene and vitamin A, it is effective in improving eye health such as improving eye fatigue, protecting eyesight, and preventing night blindness, and anti-aging through antioxidant action, restoring liver cell function, and immunity. It shows a function enhancing effect.

The shiitake mushrooms are low in calories and fats, have a lot of vitamins and minerals, and in particular, have a high content of vitamin D, which helps to form a skeleton, and contains a lot of dietary fiber, thereby preventing adult diseases such as hyperlipidemia. In particular, shiitake mushrooms contain special ingredients that inhibit the accumulation of cholesterol in the blood, and are known to have an effect of enhancing immune function by producing interferon.

The number of vegetables may be obtained using 50 to 150 parts by weight of radish, 5 to 15 parts by weight of radish, 10 to 30 parts by weight of burdock, 20 to 50 parts by weight of carrots, and 5 to 15 parts by weight of shiitake mushrooms. At this time, if the amount of burdock used exceeds 30 parts by weight, the soil taste and astringent taste of burdock may become stronger, and the consumer's preference for food may decrease, and if the amount of carrot used exceeds 50 parts by weight, the sweet taste may become stronger. In addition, when the amount of shiitake mushrooms exceeds 15 parts by weight, the umami taste of the shiitake mushrooms becomes stronger, thereby reducing the light taste.

In addition, vegetable water can be obtained by using an extraction method known in the art without limitation. Examples of the extraction method include cold needle extraction, ultrasonic extraction, reflux cooling extraction, hot water extraction, pressure extraction, and solvent extraction. When a solvent is used for extraction, an extraction solvent known in the art may be used without limitation. Examples of the extraction solvent include distilled water, C ₁ ~ C ₄ alcohol, acetic acid, dimethyl formamide, dimethyl sulfoxide (DMSO), acetone, acetonitrile, ethyl acetate, methyl acetate, pentane, Hexane, chloroform, diethyl ether, carbon tetrachloride, tetrahydrofuran (THF), and the like. The C ₁ ~ C ₄ alcohol may be methanol, ethanol, propanol, n-butanol, iso-butanol, and the like. In the present invention, it is preferable that it is vegetable water obtained by heating the above materials together with a solvent at 80 to 120°C.

Such vegetable water contains all the active ingredients contained in each ingredient, and can exert various effects by the active ingredients. In particular, it may exhibit an effect of enhancing immune activity, such as increasing immune-related cytokines and nitrogen monoxide.

On the other hand, beta-glucan (β-glucan) is a generic term for a polysaccharide that gives a sweet taste in which glucose is polymerized around a beta-1,3 chemical bond, and is a complex composed of several components, not a single compound. Beta-glucan is mainly present in yeast cell walls, mushrooms, and grains, and is known to exhibit immunity enhancing effects. These beta-glucans are absorbed into the small intestine through M cells present in the peyr's patch of the small intestine.It binds to the dectin receptor in the membrane of macrophages or dendritic cells and transmits an activation signal into the nucleus to provide various It secretes cytokines. As described above, since beta-glucan stimulates cells responsible for intestinal immunity and improves immunity, it can exhibit anti-tumor effects. In addition, beta-glucan does not directly attack cancer cells, but activates the immune function of human normal cells through a non-specific immune response, inhibits the proliferation and recurrence of cancer cells, activates macrophages, enters the body where cancer cells are, and secretes several cytokines. It activates the immune function of T cells and B cells, which are immune cells.

These beta-glucans were approved by the US Food and Drug Administration (FDA) as General Recognized as Safe (GRAS), and are now widely used as food additives. In the present invention, beta-glucan known in the art may be used without limitation. At this time, it is preferable that the beta-glucan is simply composed of a beta-1,3 structure, and is easy to obtain curdlan. The curdlan is obtained by separating and purifying polysaccharides produced from Alcaligenes faecalis and Agrobacterium, and is a food additive used in manufacturing various foods such as jelly, noodles, cakes, and processed meat products.

As described above, a food composition containing beta-glucan along with vegetable water may exhibit a synergy effect in which the immune function activity and strengthening effect by the active ingredient of vegetable water are further improved by beta-glucan. Considering the content and ratio of the vegetable water and beta-glucan in order to effectively exert the immune function enhancing effect, the vegetable water is preferably 20 to 50 parts by weight based on 100 parts by weight of beta-glucan.

In addition to the active ingredient, such a food composition may contain food additives that are acceptable foodstuffs. The food additive refers to a component that can be added auxiliary to food, and food additives known in the art may be used without limitation as added to prepare foods of each formulation. In the present invention, any food additive that does not significantly change the properties of the food composition and aids in the immune activity effect of the food composition can be used without limitation. Examples of food additives include various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring and natural flavoring agents, coloring agents and fillers, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohols, carbonates used in carbonated beverages, and the like.

The food composition can be used as a functional health functional food for enhancing immune function. The health functional food refers to a food manufactured and processed in the form of tablets, capsules, powders, granules, liquids and pills using raw materials or ingredients having useful functions for the human body. Here, the term “functionality” means obtaining a useful effect for health purposes such as controlling nutrients or physiological effects on the structure and function of the human body.

In addition, the food composition can be used as an additive to various foods. Foods to which such food compositions can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, without limitation on the type of food. Beverages, teas, drinks, alcoholic beverages and vitamin complexes may be used.

The beta-glucan-containing food composition with enhanced immune function according to an embodiment of the present invention can be prepared by adding beta-glucan to vegetable water extracted from various natural materials. Specifically, a method for preparing a food composition includes the steps of: (a) heating radish, radish, burdock, carrot and shiitake at 80 to 120°C to obtain vegetable water; And (b) may include the step of adding beta glucan to the vegetable water.

The step (a) is a step for extracting various active ingredients contained in each material. At this time, the heating temperature can be adjusted to 80 to 120 ℃. When the temperature exceeds 120° C., the total heating time may be reduced, but the active ingredient may be destroyed. Therefore, by controlling the heating temperature, it is possible to obtain a liquid vegetable water in which the active ingredients are concentrated without loss while preventing the active ingredients of the material from being destroyed by heat.

When the vegetable water contains solids such as material waste and impurities, precipitates may form over time, which may negatively affect the quality of the vegetable water. Therefore, in order to remove the solids contained in the vegetable water, a filtration method known in the art may be used without limitation. As an example of the filtration method, a filter press, a centrifuge, a filter paper, etc. may be used. In order to completely remove the solids, the filtration process may be repeated one or more times.

The vegetable water may be used as it is in a liquid state, or dried and used in a powder form. As a method of drying the liquid vegetable water, a drying method known in the art may be used without limitation. Examples of the drying method include freeze drying, vacuum drying, hot air drying, and spray drying.

Step (b) is a step of adding beta glucan to further improve the immune function of vegetable water. At this time, beta-glucan may be in a liquid or solid (powder) state.

The beta-glucan-containing food composition with enhanced immune function according to the present invention contains beta-glucan along with vegetable water extracted from radish, radish, burdock, carrot and shiitake mushrooms, thereby producing immune-related cytokines and nitrogen monoxide by vegetable water. It can further improve the excellent immune activity enhancement and strengthening effect. These food compositions can be used to manufacture health functional foods for enhancing immune function.

1 is a graph measuring the production of (A) IL-6, (B) TNF-a, (C) nitrogen monoxide by vegetable water and curdlan as a result for Experimental Example 1 of the present invention.
2 is a photograph of measuring the activity of MAPK-related proteins by vegetable water and curdlan as a result of Experimental Example 2 of the present invention.
3 is a photograph of measuring the activity of nitrogen monoxide-related proteins by vegetable water and curdlan as a result of Experimental Example 3 of the present invention.

Hereinafter, a food composition for enhancing immune activity according to the present invention will be described in more detail with reference to the accompanying drawings. However, these descriptions are provided by way of example only to aid understanding of the present invention, and the scope of the present invention is not limited by these exemplary descriptions.

Preparation Example 1. Preparation of vegetable water

1. Radish 1 kg, carrots 350 g, burdock 200 g, dried radish 100 g, dried shiitake 100 g were prepared.

First, radish, carrot, and burdock were put in an air bubble washer, washed only enough to remove foreign substances attached to the outside, dried, and then stored in a refrigerator at 4° C. for one day and then ripened. After ripening, radish, carrot and burdock, radish and carrot were naturally dried in the shade for 3 days. Afterwards, radish and carrot were cut into 4 pieces of 2 cm thick, shiitake mushrooms were cut into 2 pieces, and burdock and radish were cut into 10 cm lengths.

2. Put radish and carrot in a stainless steel vacuum heater and stir-fry for 5 minutes under 0.5 atmosphere (380 mmHg). Burdock, radish, and shiitake were added thereto, and natural bedrock water was poured, vacuum-heated at 110°C for 30 minutes, and then aged at 85°C for 10 minutes. At this time, care was taken to keep the airtightness from the outside so that the intrinsic scent generated inside does not leak out.

3. The aged vegetable mixture was first filtered through a filter through a glass pipe connected to a vacuum heater, and then filtered first with a basket filter (60 mesh), and then filtered again using a non-woven fabric filter (3-5 µm, 5-ply). I did. After filtration, radish, carrot, burdock, radish, and shiitake mushrooms produced a clear vegetable water with its own aroma.

4. The filtered clear vegetable water was instantaneously sterilized at 135°C for 2 seconds in a vacuum sterilization chamber to prepare final vegetable water.

Using the vegetable water (VS) prepared above, an experiment for measuring immune activity by vegetable water and beta-glucan was conducted. At this time, curdlan (curdlan, manufactured by Wako Pure Chemicals) was used as the beta glucan, and LPS (manufactured by Invivogen) was used as a control.

Experimental Example 1. Measurement of production of cytokines and nitrogen monoxide

To confirm intracellular immune activity by vegetable water and beta-glucan, the production of cytokines IL-6 and TNF-α, which are indicators of immune activity, and nitrogen monoxide were measured by enzyme immunoassay (ELISA).

Cell line BMDMs (bone marrow-derived macrophages) cultured in 96 well-microplates were treated with 1 mg/mL of vegetable water, 3 mg/mL of curdlan, and 100 ng/mL of LPS, followed by 37 for 24 hours. Incubated in the incubator ℃ Thereafter, the culture medium of each cell was collected, and the production of cytokines and nitrogen monoxide was measured using IL-6, TNF-α, and nitrogen monoxide ELISA, and the results are shown in FIG. 1.

As shown in FIG. 1, when vegetable water and curdlan are treated at the same time, cytokines and nitrogen monoxide are produced more than when vegetable water is treated alone, and the amount of cytokine and nitrogen monoxide is generated for curdlan. It was found to increase in a concentration dependent manner. On the other hand, the production of cytokines and nitrogen monoxide by curdlan was insignificant. Therefore, it was confirmed that the immune activity of vegetable water was improved by curdlan.

Experimental Example 2. Measurement of expression of proteins related to signaling pathways

In order to confirm the cytokine production effect by vegetable water and beta-glucan, mitogen-activated protein kinase (MAPK)-related protein (p38, JNK, ERK), an important signaling pathway for cytokine production Activity was measured by western blot.

Cell line BMDMs cultured in a 6-well-microplate were treated with vegetable water 1 mg/mL, curdlan 3 mg/mL, and LPS 100 ng/mL in an incubator at 37°C for 15, 30, and 60 minutes. Cultured. After the cells were recovered and lysed, the protein activity was measured using Western blot, and the results are shown in FIG. 2.

As shown in Fig. 2, when vegetable water or curdlan is treated alone, the activity of MAPK is weak, whereas when vegetable water and curdlan are treated at the same time, the activity of MAPK is strong for a long time (30, 60 minutes). Appeared to be maintained. Therefore, it was confirmed that the activity of the signaling protein MAPK by vegetable water was further improved by curdlan, resulting in an increase in cytokine production.

Experimental Example 3. Measurement of expression of nitrogen monoxide-related protein

In order to confirm the effect of nitrogen monoxide production by vegetable water and beta glucan, the activity of proteins (iNOS, COX-2) related to nitrogen monoxide production was measured by western bolt.

Cell line BMDMs cultured in a 6-well-microplate were treated with 1 mg/mL of vegetable water, 3 mg/mL of curdlan, and 100 ng/mL of LPS, and then cultured in a 37°C incubator for 24 hours. Thereafter, the cells were recovered and lysed, and the protein activity was measured using Western blot, and the results are shown in FIG. 3.

As shown in Fig. 3, when vegetable water or curdlan is treated alone, the activity of iNOS and COX-2 is weak, whereas when vegetable water and curdlan are treated at the same time, the activity of iNOS and COX-2 is reduced. Appeared strong. Accordingly, it was confirmed that the activity of proteins related to nitrogen monoxide production by vegetable water was further improved by curdlan, and as a result, production of nitrogen monoxide was increased.

Based on these experiments, the food composition according to the present invention further contains beta-glucan, thereby further improving the production efficacy of immune-related cytokines and nitrogen monoxide by vegetable water, thereby exhibiting excellent immune activity enhancement and enhancement effects. These food compositions can be used as health functional foods for enhancing immune function.

Claims (6)

Vegetable water extracted from radish, radish, burdock, carrot and shiitake; And
Beta glucan
Contains as an active ingredient,
The number of vegetables is 20 to 50 parts by weight, based on 100 parts by weight of beta-glucan,
The beta-glucan is curdlan, the immune function is enhanced beta-glucan-containing food composition.
The method of claim 1,
The vegetable water is a food composition obtained using 50 to 150 parts by weight of radish, 5 to 15 parts by weight of radish, 10 to 30 parts by weight of burdock, 20 to 50 parts by weight of carrots and 5 to 15 parts by weight of shiitake mushrooms.
The method of claim 1,
The vegetable water is a food composition obtained by heating radish, radish, burdock, carrot and shiitake at 80 to 120°C.
delete delete (a) heating radish, radish, burdock, carrot and shiitake at 80 to 120°C to obtain vegetable water; And
(b) adding beta glucan to the vegetable water
Including,
The step (b) is to add 100 parts by weight of beta-glucan to 20 to 50 parts by weight of vegetable water, and the beta-glucan is curdlan. The method for preparing the food composition of any one of claims 1 to 3.

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