KR102292799B1 - Beverage composition of curcumin and salt water - Google Patents

Abstract

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

Beverage composition of curcumin and salt water mixed {Beverage composition of curcumin and salt water}

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

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.

On the other hand, an example of the use of curcumin is as follows.

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.

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.

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.

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.

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.

Republic of Korea Patent No. 10-1920462 Republic of Korea Patent No. 10-1152089 Republic of Korea Patent Registration No. 10-0688636 Republic of Korea Patent Registration No. 10-0863896 Republic of Korea Patent Registration No. 10-0728069

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.

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.

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.

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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.

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.

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.

The beverage composition in which curcumin and saltwater are mixed according to the present invention includes curcumin and saltwater concentrate obtained by concentrating saltwater.

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.

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.

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.

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.

Hereinafter, the performance of the beverage composition in which curcumin and salted groundwater were mixed according to the present invention was performed as follows.

[ Human application test ]

1. Purpose

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. Experimental method

(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.

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) Evaluation analysis method

- 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

- 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

- The significance test of the change within each test group was analyzed using the paired t-test or Wilcoxon signed rank test.

3. Functional analysis result

(1) Changes in antioxidant index after exercise are shown in Table 1 below.

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) Changes in oxidative stress index after exercise are shown in Table 2 below.

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) 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.

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.

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) The contents of the post-test of changes in blood lactate are shown in Table 5 below.

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) The gradient of lactic acid change in blood during exercise is shown in Tables 6 and 7 below.

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.

Group AUC, ng/mL, hr C max, ng/mL T max,hr Example 1 98.52±35.14 14.27±3.08 1.80 Example 2 79.26±2.96 10.96±2.57 2.60

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.

And the difference in body absorption considering Cmax was approximately 30% higher in Example 1 than in Example 2.

[Sensory test]

- 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.

- Turmeric water sensory test items:

Scent, irritant degree, odor, taste (bitter, sour, sweet), refreshing feeling, swallowing, evaluation of beverage perfection

- Data analysis method:

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.

[ Table 9a ]

[ Table 9b ]

[ Table 9c ]

[ Table 9d ]

[ Table 9e ]

[ Table 9f ]

[ Table 9g ]

[ Table 9h ]

[ Table 9i ]

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.

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)

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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