KR102292799B1 - Beverage composition of curcumin and salt water - Google Patents
Beverage composition of curcumin and salt water Download PDFInfo
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- KR102292799B1 KR102292799B1 KR1020190152823A KR20190152823A KR102292799B1 KR 102292799 B1 KR102292799 B1 KR 102292799B1 KR 1020190152823 A KR1020190152823 A KR 1020190152823A KR 20190152823 A KR20190152823 A KR 20190152823A KR 102292799 B1 KR102292799 B1 KR 102292799B1
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- South Korea
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- curcumin
- weight
- beverage composition
- exercise
- turmeric
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical group C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title claims abstract description 92
- 235000012754 curcumin Nutrition 0.000 title claims abstract description 46
- 229940109262 curcumin Drugs 0.000 title claims abstract description 46
- 239000004148 curcumin Substances 0.000 title claims abstract description 46
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 239000000203 mixture Substances 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title description 10
- 150000003839 salts Chemical class 0.000 title description 2
- 206010016256 fatigue Diseases 0.000 claims abstract description 7
- 230000036542 oxidative stress Effects 0.000 claims abstract description 7
- 239000012267 brine Substances 0.000 claims abstract description 6
- 230000002093 peripheral effect Effects 0.000 claims abstract description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 14
- 235000003373 curcuma longa Nutrition 0.000 claims description 14
- 235000013976 turmeric Nutrition 0.000 claims description 14
- 239000011575 calcium Substances 0.000 claims description 9
- 239000011777 magnesium Substances 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 235000020241 curcumin extract Nutrition 0.000 claims description 4
- 229910052749 magnesium Inorganic materials 0.000 claims description 4
- 239000010865 sewage Substances 0.000 claims description 4
- 241000223678 Aureobasidium pullulans Species 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 2
- 244000008991 Curcuma longa Species 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 238000012360 testing method Methods 0.000 description 28
- 239000008280 blood Substances 0.000 description 16
- 210000004369 blood Anatomy 0.000 description 16
- 230000008859 change Effects 0.000 description 14
- 244000163122 Curcuma domestica Species 0.000 description 13
- 239000000843 powder Substances 0.000 description 13
- 238000004458 analytical method Methods 0.000 description 10
- 102000003855 L-lactate dehydrogenase Human genes 0.000 description 9
- 108700023483 L-lactate dehydrogenases Proteins 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 6
- 241001480003 Chaetothyriales Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 230000009747 swallowing Effects 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000021438 curry Nutrition 0.000 description 3
- 235000019503 curry powder Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000001238 wet grinding Methods 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000009837 dry grinding Methods 0.000 description 2
- 239000003673 groundwater Substances 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000002085 irritant Substances 0.000 description 2
- 231100000021 irritant Toxicity 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- -1 lipid peroxide Chemical class 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 238000012313 Kruskal-Wallis test Methods 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 240000007673 Origanum vulgare Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 238000001793 Wilcoxon signed-rank test Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 229940111685 dibasic potassium phosphate Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 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
- 238000010230 functional analysis Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000010832 independent-sample T-test Methods 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- PYIDGJJWBIBVIA-UYTYNIKBSA-N lauryl glucoside Chemical compound CCCCCCCCCCCCO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PYIDGJJWBIBVIA-UYTYNIKBSA-N 0.000 description 1
- 229940048848 lauryl glucoside Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000011738 major mineral Substances 0.000 description 1
- 235000011963 major mineral Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000001422 normality test Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 238000007427 paired t-test Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 1
- 229940075559 piperine Drugs 0.000 description 1
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 1
- 235000019100 piperine Nutrition 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000013587 production medium Substances 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/14—Yeasts or derivatives thereof
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/161—Magnesium
-
- 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
- A23V2250/2112—Curcumin, turmeric
-
- 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
- A23V2250/76—Yeasts
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 커큐민과 염지하수를 혼합한 음료 조성물에 관한 것으로, 더욱 상세하게는 체내 흡수성을 높이고, 고운동 후 산화스트레스 및 말초피로 개선효과를 현저히 향상시킬 수 있는 커큐민과 염지하수를 혼합한 음료 조성물에 관한 것이다.The present invention relates to a beverage composition mixed with curcumin and brine, and more particularly, a beverage composition mixed with curcumin and brine, which can improve absorption in the body and remarkably improve the effect of improving oxidative stress and peripheral fatigue after high exercise is about
Description
본 발명은 커큐민과 염지하수를 혼합한 음료 조성물에 관한 것으로, 더욱 상세하게는 체내 흡수성을 높이고, 고운동 후 산화스트레스 및 말초피로 개선효과를 현저히 향상시킬 수 있는 커큐민과 염지하수를 혼합한 음료 조성물에 관한 것이다.The present invention relates to a beverage composition mixed with curcumin and brine, and more particularly, a beverage composition mixed with curcumin and brine, which can improve absorption in the body and remarkably improve the effect of improving oxidative stress and peripheral fatigue after high exercise is about
커큐민은 항산화작용, 항바이러스작용, 항암작용, 치매 예방과 같은 다양한 약리효과를 가진 물질로서 알려져 있다. 그러나, 커큐민은 강한 소수성을 나타내기 때문에 체내흡수율이 현저히 떨어지고 있어, 단순히 강황 등을 포함하는 카레분으로 제조된 카레 식품의 섭취만으로는 커큐민의 우수한 활성을 기대하기는 곤란하다. 종래에, 지금까지 커큐민의 체내흡수율을 향상시킬 수 있는 물질로서 후추의 매운맛 성분인 페페린이 보고된 바 있으나(Shoba G et al., Planta Med. 64, 353-356), 피페린의 제품 단가가 워낙 높아 상업적으로 활용하기에는 매우 곤란하다.Curcumin is known as a substance with various pharmacological effects such as antioxidant, antiviral, anticancer, and dementia prevention. However, since curcumin exhibits strong hydrophobicity, absorption into the body is significantly lowered. Therefore, it is difficult to expect excellent activity of curcumin by simply ingesting curry food prepared from curry powder containing turmeric and the like. In the past, although pepperin, a pungent component of pepper, has been reported as a substance capable of improving the absorption rate of curcumin in the body (Shoba G et al., Planta Med. 64, 353-356), the unit price of piperine It is so high that it is very difficult to use commercially.
한편, 이러한 커큐민의 활용예를 살펴보면 다음과 같다.On the other hand, an example of the use of curcumin is as follows.
먼저, 대한민국 등록특허 제10-1190171호에는 고춧가루 20 중량%, 오레가노 8.6 중량%, 파슬리 8.6 중량%, 타임 8.6 중량%, 흑후추분말 5.7 중량%, 소금 11.4중량%, 버섯분말 8.6 중량%, 카레 5.7 중량%, 유자분말 2.8 중량%, 파프리카분말 5.7 중량%, 단호박 분말 5.7 중량% 및 마늘분말 8.6 중량%로 이루어진 고춧가루를 함유한 조미료 조성물이 개시되어 있다.First, in Korean Patent No. 10-1190171, red pepper powder 20% by weight, oregano 8.6% by weight, parsley 8.6% by weight, thyme 8.6% by weight, black pepper powder 5.7% by weight, salt 11.4% by weight, mushroom powder 8.6% by weight, curry 5.7 Disclosed is a seasoning composition containing red pepper powder consisting of weight%, citron powder 2.8% by weight, paprika powder 5.7% by weight, sweet pumpkin powder 5.7% by weight, and garlic powder 8.6% by weight.
다음으로, 대한민국 등록특허 제10-1327937호에는 카레분 또는 카레분을 포함하는 향신료를 식용유지로 추출하여 얻어진 추출물 및 코코넛 크림을 포함하는 커큐민(curcumin)의 체내흡수성이 우수한 카레맛 향미유 및 이의 제조방법이 개시되어 있다.Next, Korean Patent Registration No. 10-1327937 discloses a curry flavor flavor oil with excellent body absorption of curcumin containing an extract obtained by extracting curry powder or a spice containing curry powder with edible oil and coconut cream and a preparation thereof A method is disclosed.
그 다음으로, 등록특허 10-1095177호(강황쌀의 제조방법, 2011년 12월 9일 등록)에는 강황은 1 내지 100nm의 입경으로 분쇄하고, 그 강황분말을 물에 혼합하여 나노강황수용액을 제조한 후, 쌀에 나노 강황수용액을 분사하여 코팅하거나 침지시켜 쌀의 표면에 나노강황층을 형성한다고 기재하고 있다.Next, in Patent Registration No. 10-1095177 (Manufacturing method of turmeric rice, registered on December 9, 2011), turmeric is pulverized to a particle size of 1 to 100 nm, and the turmeric powder is mixed with water to prepare a nano-turmeric solution After that, it is described that a nano-turmeric layer is formed on the surface of rice by spraying and coating or immersing the nano-turmeric solution on the rice.
이와 같이 최근 강황 내지 강황에 함유된 커큐민에 대한 식재료가 개발되고 있으나, 실제 식생활에서 커큐민이 적극적으로 도입 내지 활용되고 있지 않은 실정이다. 그리고 강황 200g에는 커큐민 1g 정도만 함유되어 있기 때문에 상술한 커큐민의 효능을 발휘하기 위해서는 현재보다 활용도를 현저히 높일 수 있고, 손쉽게 접할 수 있는 음료수의 개발이 필요한 실정이다.As such, although turmeric or food ingredients for curcumin contained in turmeric have been developed recently, curcumin is not actively introduced or utilized in actual diet. In addition, 200 g of turmeric contains only about 1 g of curcumin, so in order to exhibit the above-mentioned effects of curcumin, it is necessary to develop a beverage that can significantly increase its utilization and can be easily accessed.
이러한 문제를 해결하기 위해 본 출원인의 등록특허 제10-1920462호에서는 주요 미네랄 성분인 마그네슘(Mg), 나트륨(Na), 칼륨(K), 칼슘(Ca) 및 미세 미네랄 성분인 백금(Pt)을 함유하는 천연 암반수를 45℃, 0.5 Torr의 진공 상태에서 24시간 동안 진공 건조하여 천연 암반수 농축액을 마련하는 S1단계와; 커큐민(Curcumin) 분말을 1차로 건식 분쇄한 다음, 건식 분쇄된 커큐민 분말과, 알코올과, 정제수와, 라우릴글루코사이드를 혼합한 혼합액을 습식 분쇄장치에 넣고 2차로 습식 분쇄하여 300±10nm의 입도를 가진 커큐민 분말을 마련하는 S2단계와; 상기 S1단계의 천연 암반수 농축액 100중량부를 기준으로 상기 S2단계의 커큐민 분말 300중량부를 혼합한 슬러리 형태의 혼합액을 마련한 다음, 상기 혼합액을 반응기에 넣고 85℃의 온도로 12시간 동안 가열하는 S3단계와; 상기 S3단계의 혼합액에 증류수를 첨가한 다음 습식 분쇄장치에 넣고 3차로 습식 분쇄하여 커큐민 분말이 10~50nm의 입도로 분쇄된 커큐민 수용액을 마련하는 S4단계;를 포함하는 것을 특징으로 하는 천연 암반수와 커큐민을 이용한 미네랄 커큐민 수용액 제조방법을 개시한 바 있다.In order to solve this problem, in Patent Registration No. 10-1920462 of the present applicant, magnesium (Mg), sodium (Na), potassium (K), calcium (Ca), which are major mineral components, and platinum (Pt), which are fine mineral components, are used. S1 step of vacuum-drying the containing natural bedrock water in a vacuum of 45° C. and 0.5 Torr for 24 hours to prepare a natural bedrock water concentrate; After dry grinding the curcumin powder first, a mixed solution of dry grinding curcumin powder, alcohol, purified water, and lauryl glucoside is placed in a wet grinding device, and secondly wet grinding to obtain a particle size of 300±10 nm S2 step of preparing a curcumin powder with; A slurry-type mixture of 300 parts by weight of the curcumin powder of the S2 step is prepared based on 100 parts by weight of the natural bedrock water concentrate of the S1 step, and then the mixed solution is put into a reactor and heated at a temperature of 85° C. for 12 hours. ; In step S4, distilled water is added to the mixed solution of step S3, and then put in a wet grinding device and wet pulverized a third time to prepare an aqueous solution of curcumin in which the curcumin powder is pulverized to a particle size of 10 to 50 nm; Natural bedrock water comprising a; A method for preparing an aqueous solution of mineral curcumin using curcumin has been disclosed.
상기와 같은 문제점을 감안한 본 발명이 해결하고자 하는 과제는, 체내 흡수성을 높이고, 고운동 후 산화스트레스 및 말초피로 개선효과를 현저히 향상시킬 수 있는 커큐민과 염지하수를 혼합한 음료 조성물을 제공하는 것이다.The problem to be solved by the present invention in view of the above problems is to provide a beverage composition in which curcumin and saltwater are mixed, which can improve absorption in the body and significantly improve oxidative stress and peripheral fatigue after high exercise.
본 발명의 해결하고자 하는 과제는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.
상기와 같은 과제를 해결하기 위한 본 발명에 따른 커큐민과 염지하수를 혼합한 음료 조성물은 커큐민과; 염지하수를 농축한 염지하수 농축액;을 포함하며, 경도 값이 600 내지 800이고, 상기 커큐민은 강황으로부터 추출한 커큐민 추출물을 알코올에 넣어 용해시킨 커큐민 용액과, 흑효모(Aureobasidium pullulans) KJ 141(기탁번호 KCTC 13548BP) 배양액을 혼합한 혼합액을 60~80℃로 가열한 다음, 분무 건조하여 얻어지며, 상기 염지하수 농축액은 칼슘(Ca)과 마그네슘(Mg)의 함량비가 3 : 0.8~1.2인 것을 특징으로 한다.In order to solve the above problems, a beverage composition prepared by mixing curcumin and brine sewage according to the present invention comprises: curcumin; Concentrated salted sewage concentrate; includes, a hardness value of 600 to 800, and the curcumin is a curcumin solution obtained by dissolving a curcumin extract extracted from turmeric in alcohol, and black yeast (Aureobasidium pullulans) KJ 141 (Accession No. KCTC 13548BP) is obtained by heating the mixed solution mixed with the culture solution to 60 ~ 80 ℃ and then spray-drying. do.
삭제delete
본 발명에 따른 커큐민과 염지하수를 혼합한 음료 조성물은 체내 흡수성을 높이고, 고운동 후 산화스트레스 및 말초피로 개선효과를 현저히 향상시킬 수 있는 효과가 있다.The beverage composition in which curcumin and salted groundwater are mixed according to the present invention has the effect of increasing absorption in the body and remarkably improving the effect of improving oxidative stress and peripheral fatigue after high exercise.
본 발명의 효과는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.Effects of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.
본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자의 의도 또는 판례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, the terms to be described later are terms defined in consideration of functions in the present invention, which may vary depending on the intention of the user or precedent. Therefore, the definition should be made based on the content throughout this specification.
본 발명의 에 따른 커큐민과 염지하수를 혼합한 음료 조성물은 커큐민과, 염지하수를 농축한 염지하수 농축액을 포함한다.The beverage composition in which curcumin and saltwater are mixed according to the present invention includes curcumin and saltwater concentrate obtained by concentrating saltwater.
본 실시예에 따른 음료 조성물은 커큐민 100mg/L의 농도로 함유하고, 염지하수 농축액은 칼슘(Ca)과 마그네슘(Mg)의 함량이 각각 180mg/L 및 60.2mg/L이며, 경도 값이 698.57이다. 여기서, 음료의 경도(CaCO3 mg/ℓ) = 2.5 X [Ca2+ 농도(mg/ℓ)] + 4.1 X [Mg2+ 농도(mg/ℓ)]로 계산하였다.The beverage composition according to this embodiment contains curcumin at a concentration of 100 mg/L, and the saltwater concentrate contains 180 mg/L and 60.2 mg/L of calcium (Ca) and magnesium (Mg), respectively, and a hardness value of 698.57. . Here, the hardness of the beverage (CaCO 3 mg / ℓ) = 2.5 X [Ca 2+ concentration (mg / ℓ)] + 4.1 X [Mg 2+ concentration (mg / ℓ)] was calculated.
커큐민은 커큐민 강황으로부터 열수 추출한 커큐민 추출물을 알코올(에탄올)에 넣어 15mM의 농도로 용해시킨 커큐민 용액 100중량부와, 흑효모 배양액 20중량부를 혼합한 혼합액을 60~80℃로 가열한 다음 분무 건조하여 얻어진 것을 사용하였다.Curcumin is prepared by heating a mixture of 100 parts by weight of a curcumin solution obtained by dissolving curcumin extract obtained by hot water extraction from curcumin turmeric in alcohol (ethanol) to a concentration of 15 mM and 20 parts by weight of a black yeast culture solution, heated to 60~80℃, and then spray-dried. What was obtained was used.
흑효모 배양액은 Aureobasidium pullulans KJ 141로 명명하였으며 한국생명공학연구원 생물자원센터(KCTC)에 특허균으로 등재된 균주를 사용하였다. 본 실시예에서는 서당 7.5-10 중량%, 효모엑기스 0.1-0.5 중량%, 질산암모늄 0.05-2.0 중량%, 염화칼륨 1.0-4.0 중량%, 제2인산카리움 1.0-2.0 중량%, 황산마그네슘 0.5-1.0 중량%, 황산제일철 0.001-0.01 중량%, 올리브유 0.5-2.0 중량%를 포함하는 조성의 배지를 만들고, pH를 6.0으로 조정한 후 통상의 방법으로 후라스크 배양과 5.0L의 Jar Frmentor배양을 하였다. 후라스크 배양은 100ml배지를 500ml 후라스크에 넣고 멸균 후 28℃, 150rpm으로 5일간 배양하였으며, Jar Fermentor배양은 3.0L의 생산용 배지를 만들고 pH 6.0, 28℃, 500rpm, air 1.0vvm으로 4일간 배양하였다. 배양 후 생산된 흑효모배양액을 에탄올로 처리하여 획득한 글루칸 침전물의 수율은 35~50g/L에 도달하였다. 상기 배양액을 여과재인 규조토를 깔고 여과한 여과액을 흑효모 배양액으로 사용하였다.The culture medium of black yeast was named Aureobasidium pullulans KJ 141, and a strain registered as a patented bacterium in the Korea Research Institute of Bioscience and Biotechnology (KCTC) was used. In this example, 7.5-10% by weight of sugar, 0.1-0.5% by weight of yeast extract, 0.05-2.0% by weight of ammonium nitrate, 1.0-4.0% by weight of potassium chloride, 1.0-2.0% by weight of dibasic potassium phosphate, 0.5-1.0% by weight of magnesium sulfate % by weight, 0.001-0.01 wt% of ferrous sulfate, and 0.5-2.0 wt% of olive oil to prepare a medium containing the composition, and adjust the pH to 6.0, followed by flask culture and 5.0L Jar Frmentor culture in the usual way. For flask culture, 100ml medium was placed in 500ml flask, sterilized at 28℃, 150rpm for 5 days, and Jar Fermentor culture was made with 3.0L of production medium, pH 6.0, 28℃, 500rpm, air 1.0vvm for 4 days. cultured. The yield of the glucan precipitate obtained by treating the black yeast culture medium produced after culture with ethanol reached 35-50 g/L. The filtrate was used as a black yeast culture solution, which was filtered on a diatomaceous earth as a filter medium.
본 실시예에 따른 음료 조성물은 커큐민 100mg/L의 농도로 함유하고, 염지하수 농축액은 칼슘(Ca)과 마그네슘(Mg)의 함량이 60.8 mg/L 및 35.74mg/L이며, 경도 값이 298.54이다. 여기서, 커큐민은 커큐민 강황으로부터 열수 추출한 커큐민 추출물을 분쇄한 것을 사용하였다.The beverage composition according to this embodiment contains curcumin at a concentration of 100 mg/L, and the salted sewage concentrate has calcium (Ca) and magnesium (Mg) content of 60.8 mg/L and 35.74 mg/L, and a hardness value of 298.54. . Here, as the curcumin, a pulverized curcumin extract obtained by hot water extraction from curcumin turmeric was used.
이하에서는 본 발명에 따른 커큐민과 염지하수를 혼합한 음료 조성물에 대한 성능을 아래와 같이 실시하였다.Hereinafter, the performance of the beverage composition in which curcumin and salted groundwater were mixed according to the present invention was performed as follows.
[[ 인체적용시험Human application test ]]
1. 목적1. Purpose
본 인체적용시험은 강황(커큐민)음료를 1주일 음용한 다음 고운동 후 산화스트레스 및 말초피로 개선효과를 평가하고자 한다.This human application test is to evaluate the improvement effect of oxidative stress and peripheral fatigue after high exercise after drinking turmeric (curcumin) beverage for 1 week.
2. 실험 방법2. Experimental method
(1) 이번 연구에 참여한 시험대상자는 시험군Ⅰ, 시험군Ⅱ 및 대조군 총 3개의 실험군으로 나누고 각 실험군은 엄격한 기준을 통과한 4명씩 선정하였으며, 7일 동안 제공한 음용수를 1회 이상 복용하도록 하였다.(1) Subjects participating in this study were divided into three experimental groups, Test Group I, Test Group II, and Control Group, and four people who passed strict criteria were selected for each experimental group, and were instructed to take the provided drinking water at least once for 7 days. did.
시험군Ⅰ은 실시예 1의 커큐민 음료(경도 700)를 섭취하였고, 시험군Ⅱ는 실시예 2의 커큐민 음료(경도 300)를 섭취하였으며, 대조군은 증류수를 섭취하였다.Test group I consumed the curcumin drink of Example 1 (hardness 700), Test group II consumed the curcumin drink of Example 2 (hardness 300), and the control group consumed distilled water.
(2) 평가 분석 방법(2) Evaluation analysis method
- 세 시험군 대하여 투여 전 방문2(Baseline) 1주 후 MDA, SOD, LDH, Lactate 변화치에 대한 기술통계량으로 시험대상자 수 (N), 평균 (Mean), 표준편차 (SD), 중앙값 (Median), 최소값 (Min), 최대값 (Max)을 처치군 별 제시함- For the three test groups, the number of subjects (N), mean (Mean), standard deviation (SD), and median (Median) as descriptive statistics for the changes in MDA, SOD, LDH, and lactate 1 week after visit 2 (Baseline) before administration. , the minimum value (Min) and the maximum value (Max) are presented for each treatment group
- 세 시험군 간 각 시점 그리고 변화량에 대한 유의성 검정은 One way ANOVA, Kruskal-Wallis test, MANOVA를 이용하여 실시함(필요하다면, 기저 시점에 있어 처치군 간 유의한 차이가 발견될 경우, 기저 시점의 자료를 공변인으로 한 ANCOVA 분석을 추가적으로 실시)- Significance tests for each time point and amount of change between the three test groups were conducted using one-way ANOVA, Kruskal-Wallis test, and MANOVA (if necessary, if a significant difference between treatment groups in the baseline time point is found, the baseline time point) ANCOVA analysis was additionally performed using the data of
- 각 시험군 내 변화의 유의성 검정은 Paired t-test 또는 Wilcoxon signed rank test를 이용하여 분석함- The significance test of the change within each test group was analyzed using the paired t-test or Wilcoxon signed rank test.
3. 기능성 분석결과3. Functional analysis result
(1) 운동 후 항산화 지표 변화는 아래 표 1과 같다.(1) Changes in antioxidant index after exercise are shown in Table 1 below.
운동 후 SOD 변화결과 시험군Ⅰ, 대조군에 비해 유의하게 증가하였으며, 시험군Ⅱ 또한 대조군에 비해 유의한 증가를 나타내었다. 추가적으로 시험군Ⅰ은 시험군Ⅱ에 비해 유의한 SOD증가를 나타내었다. 따라서 강황음료에 의해 운동 후 SOD는 유의하게 증가하는 결과를 나타내었다.As a result of the change in SOD after exercise, the test group I and the control group showed a significant increase, and the test group II also showed a significant increase compared to the control group. Additionally, test group I showed a significant increase in SOD compared to test group II. Therefore, SOD significantly increased after exercise by turmeric drink.
(2) 운동 후 산화스트레스 지수 변화는 아래 표 2와 같다.(2) Changes in oxidative stress index after exercise are shown in Table 2 below.
운동 전 음료 섭취 따른 운동 후 혈중 과산화지질 변화결과 시험군Ⅰ이 시험군Ⅱ와 대조군에 비해 증가하는 폭이 경향적으로 나타났으나 통계적으로 유의한 차이는 없었다.As a result of the change in blood lipid peroxide after exercise following the intake of pre-exercise drinks, Test Group I showed a tendency to increase compared to Test Group II and the control group, but there was no statistically significant difference.
(3) 운동 후 혈중 젖산탈수소 효소(LDH) 변화는 아래 표 3과 같으며, 집단 별 운동 전,후 MDA, LDH 변화량 차이는 아래 표 4와 같다.(3) Changes in blood lactate dehydrogenase (LDH) after exercise are shown in Table 3 below, and the differences in MDA and LDH changes before and after exercise by group are shown in Table 4 below.
운동 전 음료 섭취에 따른 운동 후 혈중 LDH 변화 결과 대조군에 비해 시험군 Ⅰ이 평균적으로 낮은 증가 경향을 나타내었으나 통계적으로 유의한 차이는 없었다.As a result of the post-exercise blood LDH change according to the pre-exercise drink intake, Test Group I showed a lower average increase compared to the control group, but there was no statistically significant difference.
집단 별 운동 전,후 MDA(혈중 과산화지질) 및 LDH(혈중 젖산탈수소효소) 변화량의 차이를 검증하기 위한 MANOVA분석을 실시하였다. 분석결과 MDA(혈중 과산화지질) 및 LDH(혈중 젖산탈수소효소) 변화량은 집단 별 유의한 차이가 나타났으며 사후검증을 실시한 결과 시험군Ⅰ집단의 변화량이 시험군Ⅱ 및 대조군의 변화량보다 큰 것으로 나타났다.MANOVA analysis was performed to verify the difference in the amount of change in MDA (blood lipid peroxide) and LDH (blood lactate dehydrogenase) before and after exercise for each group. As a result of the analysis, there was a significant difference between groups in the amount of change in MDA (blood peroxidized lipid) and LDH (blood lactate dehydrogenase). .
(4) 혈중 젖산 변화 사후검증 내용은 아래 표 5와 같다.(4) The contents of the post-test of changes in blood lactate are shown in Table 5 below.
분석결과 집단 별 운동 후 혈중젖산 수준의 변화는 유의한 차이가 나타났으며 시험군 Ⅰ의경우 운동 후 10분 휴식 후 젖산 변화량은 시험군 Ⅱ에 비해 낮은 것으로 나타났다. 이러한 결과는 경도 시험군 Ⅰ이 섭취한 음료가 운동 시 혈중 피로물질의 발생을 효과적으로 낮춰주고 있음을 알 수 있는 결과이다.As a result of the analysis, there was a significant difference in the change in blood lactate level after exercise for each group, and in the case of Test Group I, the amount of change in lactate after 10 minutes of rest after exercise was lower than in Test Group II. These results show that the beverage consumed by the hardness test group I effectively lowered the occurrence of fatigue substances in the blood during exercise.
(5) 운동 시 혈중 젖산 변화량 기울기는 아래 표 6 및 표 7과 같다.(5) The gradient of lactic acid change in blood during exercise is shown in Tables 6 and 7 below.
집단 별 운동 및 회복시 혈중 젖산 변화량 차이분석 결과 운동 시에는 시험군Ⅰ,시험군Ⅱ에 비하여 대조군의 혈중 젖산 변화량의 기울기가 더 큰 것으로 나타났다. 그러나 회복 시 혈중 젖산 변화량에서는 시험군Ⅰ, 시험군Ⅱ, 대조군의 혈중 젖산 변화량의 기울기는 차이가 없는 것으로 나타났다.As a result of analyzing the difference in the amount of change in blood lactate during exercise and recovery by group, it was found that the slope of the change in blood lactate in the control group was larger during exercise than in Test Group I and Test Group II. However, there was no difference in the slope of the change in blood lactate in the test group I, test group II, and control group in the amount of change in blood lactate during recovery.
위 표 2를 참조하면 본원의 실시예 1과, 실시예 2 섭취 후 시간당 누적양(AUC)는 실시예 1이 대략 20% 이상 높았으며, 혈중 최고농도 도달시간은 실시예 1이 1.8시간이었으나 실시예 2는 2.6시간으로 실시예 1이 실시예 2에 비해 빠랐다. Referring to Table 2 above, the cumulative amount per hour (AUC) after ingestion of Examples 1 and 2 of the present application was about 20% or more higher in Example 1, and the time to reach the highest blood concentration in Example 1 was 1.8 hours. Example 2 was 2.6 hours, which was faster than Example 1 in Example 2.
그리고 Cmax를 고려한 체내흡수의 차이는 실시예 1이 실시예 2에 비해 대략 30% 높았다.And the difference in body absorption considering Cmax was approximately 30% higher in Example 1 than in Example 2.
[관능검사][Sensory test]
- 20세 이상 ~ 65세 이하의 한국체육대학교 교직원 및 학생 70명을 대상으로 실시예 1, 2의 음료 섭취 후 관능평가를 실시하였다.- Sensory evaluation was conducted after ingesting the beverages of Examples 1 and 2 targeting 70 faculty members and students of Korea Sports University aged 20 to 65 years old.
- 강황수 관능검사 항목 : - Turmeric water sensory test items:
향, 자극성 정도, 냄새, 맛(쓴맛, 신맛, 단맛), 청량감, 목넘김, 음료의 완성도 평가Scent, irritant degree, odor, taste (bitter, sour, sweet), refreshing feeling, swallowing, evaluation of beverage perfection
- 자료분석방법 :- Data analysis method:
집단 별 관능(향, 자극성, 냄새, 맛, 청량감/목넘김, 완성도)를 평가하기 위하여 다음과 같은 절차에 따라 분석을 진행하였다. 수집된 관능평가 자료는 항목별 평균 및 표준편차를 산출한 다음 분석에 앞서 정규성 검증(normality test)을 통해 독립표본 t 검증 또는 맨 휘트니 분석을 적용하였다. 그리고 관능평가 항목의 비교분석은 맨 휘트니 분석방법을 적용하여 결과를 도출하였으며 그 결과는 아래 표 9a 내지 표 9i와 같다.In order to evaluate the sensory (scent, irritant, smell, taste, refreshment / swallowing, completeness) for each group, the analysis was performed according to the following procedure. For the collected sensory evaluation data, the mean and standard deviation for each item were calculated, and then, an independent sample t-test or Mann Whitney analysis was applied through normality test prior to analysis. And for the comparative analysis of sensory evaluation items, the Mann Whitney analysis method was applied to derive the results, and the results are shown in Tables 9a to 9i below.
[표 9a] [ Table 9a ]
[표 9b] [ Table 9b ]
[표 9c] [ Table 9c ]
[표 9d] [ Table 9d ]
[표 9e] [ Table 9e ]
[표 9f] [ Table 9f ]
[표 9g] [ Table 9g ]
[표 9h] [ Table 9h ]
[표 9i] [ Table 9i ]
분석결과 음료 별 향, 자극적 냄새, 쓴맛에서는 통계적으로 유의한 차이가 나타나지 않았다. 그러나 이상한 냄새와 단맛에서는 통계적으로 유의한 차이가 나타났으며 음료를 마실 때 A음료 보다 B음료에서 이상한 냄새를 더 높게 자각하는 것으로 나타났다. 그리고 단맛에서는 A음료 보다 B음료에서 더 높은 수준으로 자각하는 것으로 나타났다. 신맛, 청량감, 완성도에서는 통계적으로 유의한 차이가 나타나지 않았다. 그러나 목넘김에서는 통계적으로 유의한 차이가 나타났으며 음료를 마실 때 B음료 보다 A음료가 목넘김이 좋은 것으로 나타났다.As a result of the analysis, there were no statistically significant differences in flavor, stimulant odor, and bitter taste for each beverage. However, there was a statistically significant difference between the strange smell and the sweetness, and when drinking the beverage, the B beverage perceived the strange smell higher than the A beverage. And in terms of sweetness, it was found that beverage B perceived a higher level than beverage A. There were no statistically significant differences in sour taste, refreshing feeling, and completeness. However, there was a statistically significant difference in swallowing, and drink A showed better throat swallowing than drink B.
한편, 본 발명의 상세한 설명에서는 구체적인 실시예에 관해 설명하였으나, 본 발명은 개시된 실시예에 한정되지 않고 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하다. 따라서, 본 발명의 범위는 설명된 실시예에 국한되어 정해져서는 안되며 후술하는 특허청구범위뿐만 아니라 이 특허청구범위와 균등한 것들을 포함하는 것으로 해석되어야 할 것이다.On the other hand, although specific embodiments have been described in the detailed description of the present invention, the present invention is not limited to the disclosed embodiments and does not depart from the technical spirit of the present invention for those of ordinary skill in the art to which the present invention pertains. Numerous substitutions, modifications, and alterations are possible within. Therefore, the scope of the present invention should not be limited to the described embodiments and should be construed as including not only the following claims, but also equivalents to these claims.
Claims (2)
커큐민과;
염지하수를 농축한 염지하수 농축액;을 포함하며,
경도 값이 600 내지 800이고,
상기 커큐민은 강황으로부터 추출한 커큐민 추출물을 알코올에 넣어 용해시킨 커큐민 용액 100중량부와, 흑효모(Aureobasidium pullulans) KJ 141(기탁번호 KCTC 13548BP) 배양액 20중량부를 혼합한 혼합액을 60~80℃로 가열한 다음, 분무 건조하여 얻어지며,
상기 염지하수 농축액은 칼슘(Ca)과 마그네슘(Mg)의 함량비가 3 : 0.8~1.2인 것을 특징으로 하는 커큐민과 염지하수를 혼합한 음료 조성물.
In a beverage composition that can improve oxidative stress and peripheral fatigue after high exercise,
with curcumin;
Including; brine sewage concentrate concentrated saltwater
a hardness value of 600 to 800;
The curcumin is a mixture of 100 parts by weight of a curcumin solution obtained by dissolving a curcumin extract extracted from turmeric in alcohol and 20 parts by weight of a culture solution of Aureobasidium pullulans KJ 141 (Accession No. KCTC 13548BP) heated to 60-80°C. Then, it is obtained by spray drying,
The saltwater concentrate is a beverage composition in which curcumin and saltwater are mixed, characterized in that the content ratio of calcium (Ca) and magnesium (Mg) is 3: 0.8 to 1.2.
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