KR102328107B1 - Food composition comprising collagen peptides derived from Hibiscus - Google Patents

Abstract

The present invention relates to a food composition and, more specifically, to a food composition which comprises a vegetable collagen peptide extracted from hibiscus as an active ingredient. According to the present invention, stability and reliability of a product are excellent, there is no fishy smell to be easily eaten, an absorption rate of a vegetable collagen peptide in a body is excellent, synthesis of collagen in the body is promoted, anti-aging and anti-wrinkle effects are excellent, and a fatigue recovery effect is excellent.

Description

Food composition comprising collagen peptides derived from Hibiscus

The present invention relates to a food composition, and more particularly, by including a collagen peptide extracted from hibiscus as an active ingredient, it has excellent safety and reliability, a high absorption rate in the human body, and improvement of aging and wrinkles upon ingestion, recovery from fatigue, etc. It relates to a food composition comprising a hibiscus collagen peptide having an excellent effect.

Collagen is the most abundant fibrous protein in the body of animals, and is the main component of the dermal layer and connective tissue of the skin. Also, 90% of the proteins that make up bones are collagen. Collagen, which is generally used for medical, cosmetic, and food, is extracted from animal bones and skin.

The molecular weight of collagen is approximately 130,000, and it is a polypeptide that constitutes one third of the tissues of mammals (skin, connective tissue, and a major component of organic materials of bones and teeth). It is prepared by dissolving mineral parts of bone with phosphoric acid.

In the method of isolating the collagen from the tissue, it is obtained as an insoluble material, collagen, by applying trypsin and hyaluronidase after organic solvent extraction and acid-alkali treatment. The constituent amino acids are proline, oxyproline (hydroxyproline), glycine, and glutamic acid.

Recently, research on aging delay has been actively conducted due to the rapid increase of the elderly population. As the efficacy and effect of collagen rise through the boom of the times, more and more people are looking for collagen.

In particular, in the functional food field, a number of functional food compositions containing collagen have been released to improve skin aging.

However, most of the collagen currently in circulation is animal or marine collagen, or diseases such as foot-and-mouth disease and mad cow disease circulate, and as marine pollution also deepens, anxiety about animal and marine collagen is deepened, so the reliability is not high. In addition, the animal or marine collagen has a problem in that it is difficult to ingest due to its unique fishy smell.

Accordingly, the need to supplement the vulnerability of animal and marine collagen, which was used with anxiety with the development of plant proteins (hereinafter referred to as “vegetable collagen”) containing hydroxy proline, proline, and lysine, which are the main components of collagen, is emerging.

As a prior document of a food composition containing such vegetable collagen, there are Korean Patent Registration No. 10-0827389 and Korean Patent Registration No. 10-0488913. The previously registered patents suggest a method for producing collagen peptides from vegetable or marine raw materials, but there is no food composition containing collagen peptides extracted from hibiscus in any of the prior literatures.

KR 10-0827389 B1 KR 10-0488913 B1

Therefore, it is an object of the present invention to include vegetable collagen peptides extracted from hibiscus as an active ingredient, so there is no fishy smell, so it is easy to consume, promotes collagen synthesis in the body to improve skin aging and wrinkles, skin whitening effect and fatigue improvement effect To provide a food composition having.

Another object of the present invention is to provide a food composition having an excellent absorption rate in the body through a low molecular weight vegetable collagen peptide.

Another object of the present invention is to provide a food composition that further promotes collagen synthesis in the body and further improves fatigue by including a gomchwi extract and a bean leaf extract together with a vegetable collagen peptide extracted from hibiscus.

The food composition of the present invention for achieving the above object is characterized in that it comprises a vegetable collagen peptide active ingredient extracted from hibiscus.

The vegetable collagen peptide extracted from the hibiscus is characterized in that the weight average molecular weight is 300 to 500 Daltons (Da).

The vegetable collagen peptide extracted from the hibiscus, adding water to the fruit, flower or a mixture thereof, heat-treating at 70-90° C. for 30-60 minutes, and adding an acidic solution to the heat-treated product, It is characterized in that it is prepared by adding a protease to hydrolyze at 40 to 60° C. for 2 to 24 hours, and heating the hydrolyzed solution to 75 to 85° C. to inactivate the protease. do.

It is characterized in that it further comprises a gomchwi extract and a bean leaf extract as the active ingredient.

It is characterized by promoting collagen synthesis in the body.

According to the food composition comprising the hibiscus collagen peptide of the present invention, the product has excellent stability and reliability, is easy to consume without a fishy smell, has excellent absorption rate of vegetable collagen peptide in the body, and promotes collagen synthesis in the body for aging It has the advantages of excellent improvement and anti-wrinkle effect, and excellent fatigue recovery effect.

1 is a graph showing the results of Test Example 2 according to the present invention.
2 is a graph showing the results of Test Example 5 according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a functional food composition, wherein the functionality refers to preventing and improving aging or improving fatigue by promoting the synthesis of collagen in the body. The functional food composition according to the present invention is characterized in that it contains a vegetable collagen peptide extracted from hibiscus as an active ingredient.

Hibiscus is a generic term for plants belonging to the genus Mallow and Mugunghwa, which are dicotyledonous plants. It contains effective physiologically active substances for the human body, so it rapidly excretes wastes when drinking, and is effective for arteriosclerosis, anticancer ingredients, enteritis, bronchitis, etc. is known to have In addition, pyruvic acid in the hibiscus sabdaripa extract is known to have a protein dissolution effect as well as a weight loss effect by promoting lipolysis when consumed with DHA (dihydroxyacetone). In addition, the hibiscus dissolves proteins during skin patching to remove dead skin cells, increase the skin regeneration rate, block and inhibit active oxygen, prevent skin aging, and prevent blemishes and freckles due to the abundant vitamin C component It is known to be effective in skin beauty by improving the same skin troubles.

The present invention extracts collagen from the hibiscus, hydrolyzes it to prepare a collagen peptide, and includes it in a food composition, so that it has excellent safety and reliability, excellent absorption rate in the body, and promotes the synthesis of collagen in the body for skin aging And it is characterized by providing a food composition that improves wrinkles, imparts a whitening effect, and also promotes recovery from fatigue.

The method for producing a vegetable collagen peptide from the hibiscus includes the steps of adding water to the fruit, flower or mixture thereof of hibiscus, and heat-treating it at 70-90° C. for 30-60 minutes, and adding an acidic solution to the heat-treated product and adding a protease to hydrolyze at 40 to 60° C. for 2 to 24 hours, and heating the hydrolyzed solution to 75 to 85° C. to inactivate the protease.

To explain this in more detail, first, the raw material is prepared by washing the fruit, flower, or mixture thereof of hibiscus. Then, 3 to 5 times by weight of water is added thereto, and it is chopped with a crusher. At this time, the size is not limited to about 10 ~ 200㎛ bar is sufficient.

Next, it is heat-treated at 70-100° C. for 30-60 minutes. Then, one or more organic acids of acetic acid, malic acid, maleic acid, succinic acid, and citric acid are added to the heat-treated product to adjust the pH to 3.0 to 6.0. Since the heat-treated product can be easily hydrolyzed even in a weak acid state rather than a strong acid state, the pH is adjusted to about 3.0 to 6.0.

Then, at least one proteolytic enzyme selected from the group consisting of collagenase, trypsin, papain, pepsin and alcalase is added thereto, and hydrolyzed at 40 to 60° C. for 2 to 24 hours. This is because, when the hydrolysis reaction occurs under the conditions of temperature and time in the above range, it is possible to obtain a collagen peptide having an appropriate molecular weight and size having a high absorption rate in the body.

In this case, the added amount of the protease is sufficient as long as it is an amount known in the art to which this technology belongs, and is not limited thereto.

Next, the hydrolyzed solution is heated at 75 to 85° C. for 10 to 60 minutes to inactivate the protease. and filter it. Here, the filtration method is not limited.

And if necessary, it is concentrated or dried.

The vegetable collagen peptide extracted from the hibiscus prepared as described above has a weight average molecular weight of 300 to 500 Daltons (Da), has a remarkably high absorption rate in the body, and is rich in components such as proline, hydroxyproline, and lysine to synthesize collagen in the body. It effectively promotes skin aging and exhibits excellent anti-aging, anti-wrinkle and whitening activity, and improvement of fatigue.

At this time, the vegetable collagen peptide extracted from the hibiscus promotes collagen synthesis in fibroblasts, and consequently gives effects such as skin elasticity and wrinkle improvement, and improves skin aging.

Meanwhile, the present invention may further include gomchwi extract and green bean leaf extract as the active ingredient.

When the gomchwi extract and green bean leaf extract are further included, the effect of the vegetable collagen peptide extracted from hibiscus is doubled by further promoting collagen synthesis in fibroblasts.

At this time, it is preferable that the Gomchwi extract and the soybean leaf extract are extracted from the gomchwi leaf or the soybean leaf extract using at least one of water and alcohol having 1 to 4 carbon atoms as an extraction solvent, and the extraction method is based on various methods previously published. according to, but not limited to.

In addition, the hibiscus collagen peptide, gomchwi extract and green bean leaf extract may be included in a weight ratio of 1:0.1 to 1:0.1 to 1 based on solid content, which is to promote excellent fibroblast collagen synthesis.

On the other hand, the food composition of the present invention is not particularly limited, and includes a health functional food composition. When the health functional food composition of the present invention is used as a food additive, the composition may be added as it is or used together with other foods or food ingredients, and may be appropriately used according to a conventional method. The type of the food is not particularly limited, and includes all foods in the ordinary sense. Non-limiting examples of foods to which the above substances can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea , drinks, alcoholic beverages, and vitamin complexes.

When the health functional food composition of the present invention is a beverage composition, it may contain various flavoring agents or natural carbohydrates as an additional component like a conventional beverage. Non-limiting examples of the natural carbohydrate include monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; natural sweeteners such as dextrin and cyclodextrin; and synthetic sweeteners such as saccharin and aspartame. The proportion of the additional components to be added may be appropriately determined by the selection of those skilled in the art.

In addition to the above, the health functional food composition of the present invention includes various nutrients, vitamins, electrolytes, flavoring agents, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin , alcohol, carbonation agents used in carbonated beverages, and the like. In addition, the health functional food composition of the present invention may contain the pulp for the production of natural fruit juice, fruit drink or vegetable drink. These components may be used independently or in combination of two or more. The proportion of these additives may also be appropriately selected by those skilled in the art.

The food composition of the present invention can be ingested by selecting an appropriate amount according to age and weight.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

4L of water was added to 1 kg of hibiscus fruit, crushed to a size of 10-100 μm with a grinder, and heat-treated at 80° C. for 60 minutes.

Then, malic acid was added to the heat-treated product to adjust the pH to 3.5, and 5 g of trypsin was added as a proteolytic enzyme, hydrolyzed at 50° C. for 10 hours, and heated at 80° C. for 30 minutes to inactivate trypsin, and centrifuge. A hibiscus-derived vegetable collagen peptide was prepared by stirring at 1000 rpm for 30 minutes. And it was freeze-dried.

(Example 2)

The leaves of Gomchwi were thoroughly washed and lyophilized. Then, 5 weight times of 70% ethanol aqueous solution was added to the dried leaves of Gomchwi, extracted at 50° C. for 10 hours, and filtered, concentrated and freeze-dried to prepare an extract of Gomchwi.

In addition, the green bean leaf was also extracted in the same way as the Gomchwi leaf to prepare a green bean leaf extract.

And the vegetable collagen peptide prepared in Example 1, the Gomchwi extract and the green bean leaf extract were mixed in a weight ratio of 1:0.5:0.5.

(Test Example 1)

Amino acid analysis of the vegetable collagen peptide prepared in Example 1 was performed. Total amino acid composition & OH-Proline analysis method was applied for amino acid analysis. In addition, monosaccharide analysis was performed. The results are shown in Tables 1 and 2 below.

Test Example 1 Results (Analysis of Amino Acids) amino acid Content(%) amino acid Content(%) Asp (aspartic acid) 32.89 Pro (Proline) 4.34 Glu (glutamic acid) 9.56 Tyr (tyrosine) 1.73 Hyp (hydroxyproline) 1.03 Val (Valine) 4.63 Ser (serine) 6.84 Met (methionine) 1.31 Gly (glycine) 10.25 Ile (Isoleucine) 6.13 His (histidine) 1.04 Leu (leucine) 3.44 Arg (Arginine) 2.42 Phe (phenylalanine) 2.19 Thr (threonine) 3.48 Lys (lysine) 2.09 Ala (alanine) 6.62

Test Example 1 result (monosaccharide composition) Sugar Content(%) Glucose 3.54 Mannose 1.00 Galactose 1.59 Fucose 0.05 Galactosamine 0.02 Glucosamine 0.08 N-Acetylneuraminic acid 0.06 N-Glycolylneuraminic acid 0.02

As shown in Tables 1 and 2, it was confirmed that the sample of Example 1 contains abundant hydroxyproline, lysine, proline, etc., and is useful for skin aging prevention because it is rich in glutamic acid, aspartic acid, arginine, etc., and contains a small amount of monosaccharides. could be confirmed to be included.

(Test Example 2)

The molecular weight of the vegetable collagen peptide prepared in Example 1 was measured. And the result is shown in FIG.

As can be seen in FIG. 1 , it was confirmed that the weight average molecular weight of the vegetable collagen peptide was 440 Da, and it was determined that the absorption rate was excellent.

(Test Example 3)

In order to confirm the skin whitening effect of the sample, B16-F10 melanocytes were treated with samples at various concentrations, and then, tyrosinase inhibitory activity was measured.

To prepare melanocytes for the test, 500 μl of the supernatant (50,000 cells/well) of B16-F10 melanocytes (manufacturer ATCC LOT 60508145) was dispensed in a 24-well plate and pre- After incubation, the cells were attached to the well plate.

Next, in Examples 1 and 2, each of vitamin C as a positive control group was diluted in water to prepare samples with concentrations of 0.2 mg/ml, 1.0 mg/ml, and 5.0 mg/ml, and then 50 μl of each was dispensed into each well. Incubated for 24 hours at 37° C. and 5% CO 2 conditions. Then, 10 μl of 1 mg/ml trypsin was treated and reacted for 10 minutes, and then centrifuged at 1000 rpm for about 2 minutes to obtain a pellet. The pellet obtained therefrom was dissolved in 0.5ml solution of 1% triton X-100 PBS, and 0.5ml of 0.2% L-DOPA 01M sodium phosphate buffer was mixed and incubated at 37°C for 2 hours, 490nm The absorbance was measured by irradiating the light. The tyrosinase inhibition rate was calculated using the following formula, and the tyrosinase inhibition rate measurement results are shown in Table 3 below.

Tyrosinase activity inhibition rate (%) = {(absorbance of control group - absorbance of sample addition group) / absorbance of control group} × 100

Test Example 3 Results division Tyrosinase activity inhibition rate (%) Example 1 0.2mg/ml 18.25 1.0mg/ml 30.15 5.0mg/ml 35.21 Example 2 0.2mg/ml 20.25 1.0mg/ml 35.14 5.0mg/ml 45.28 vitamin C 0.2mg/ml 27.21 1.0mg/ml 56.25 5.0mg/ml 70.25

As shown in Table 3, Examples 1 and 2 can confirm that the tyrosinase activity inhibition rate is excellent, it was determined that there is a whitening effect.

(Test Example 4)

In order to confirm the skin wrinkle improvement effect of the sample, the B16-F10 melanocytes were treated with samples at various concentrations, and then the elastase activity inhibition rate was measured.

To prepare melanocytes for the test, 500 μl of the supernatant (50,000 cells/well) of B16-F10 melanocytes (manufacturer ATCC LOT 60508145) was dispensed in a 24-well plate, and pre- After incubation, the cells were attached to the well plate.

Next, in Examples 1 and 2, as a positive control, each of vitamin C was diluted in water to prepare samples having concentrations of 0.2 mg/ml, 1.0 mg/ml, and 5.0 mg/ml, and then, 10 μl of each well After dispensing, 50 μl of porcine pancreas elastase (10 μg/mL) solution dissolved in 50 mM tris-HCl buffer (pH 8.6) was added at a time, and N-succinyl-(L) dissolved in 50 mM tris-HCl buffer (pH 8.6) as a substrate. -Ala)3-p-nitroanilide (0.5mg/mL) was added by 100 μl each, followed by reaction for 20 minutes, and then the elastase activity inhibition rate of B16-F10 melanocytes was measured. The elastase activity inhibition rate was measured by measuring the absorbance reduction rate of the group with and without the addition of the sample solution, and the elastase activity inhibition rate was calculated by the following formula, and the results are shown in Table 4 below.

Elastase activity inhibition rate (%) = (1-absorbance of sample added group / absorbance of no-addition group) × 100

Test Example 4 Results division Elastase activity inhibition rate (%) Example 1 0.2mg/ml 12.58 1.0mg/ml 20.58 5.0mg/ml 30.59 Example 2 0.2mg/ml 20.25 1.0mg/ml 31.89 5.0mg/ml 40.26 vitamin C 0.2mg/ml 36.78 1.0mg/ml 75.25 5.0mg/ml 90.55

As shown in Table 4, Examples 1 and 2 can confirm that the elastase activity inhibition rate is excellent, it was determined that there is a wrinkle improvement effect.

(Test Example 5)

Human skin fibroblasts were cultured in Dulbeccos' Minimum Essential Medium supplemented with 10% Fetal Bovine Serum and 1% penicillin and streptomycin to maintain a passage number of 5 or less, and the amount of collagen synthesis according to the treatment of Examples 1 and 2 The change was tested in vitro to evaluate the collagen synthesis promoting effect of human dermal fibroblasts. In addition, as a comparative example, an untreated DMEM medium was prepared and compared.

For each sample, human skin fibroblasts ^{were seeded in a well plate at a density of 1×10 4} cells/cm2 and then placed in an incubator (37°C, 5% CO2) for 24 hours for cell adhesion and environmental adaptation. cultured in After removing the medium, the medium was treated with no serum and starvated for 8 hours. The composition of the above example was dissolved in the medium and treated for each sample. After sample treatment, human skin fibroblasts were cultured for 72 hours and the supernatant of the medium was taken to quantify the synthesized collagen. Collagen quantification was performed using a Type I Procollagen C-Peptide EIA kit (Takara, Japan). The results are shown in FIG. 2 .

As shown in FIG. 2 , it was confirmed that Examples 1 and 2 of the present invention promote collagen synthesis in human skin fibroblasts.

(Production Example 1)

10% by weight of the sample of Example 1 and 90% by weight of maltodextrin were mixed and formulated into tablets.

(Production Example 2)

10% by weight of the sample of Example 2 and 90% by weight of maltodextrin were mixed and formulated into tablets.

(Test Example 6)

For each sample of Preparation Examples 1 and 2, 10 men and women in their 10s and 60s were to take 10 g twice a day for 30 days after meals, and after taking 30 days, the degree of fatigue improvement is shown in Table 4 below using the 5-point scoring method ( 5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor). Through this, a sound sleep effect, an effect of improving the feeling of lethargy, and an effect of improving the overall feeling of fatigue were confirmed. Commercially available vitamin C was provided as a control group. The results are shown in Table 5 below.

Test Example 6 Results division sleep effect improvement of lethargy Fatigue improvement Preparation Example 1 3.2 3.4 3.9 Preparation 2 3.5 3.8 4.2 Control (vitamin C) 2.0 2.1 2.2

As shown in Table 5, it was confirmed that Preparation Examples 1 and 2 of the present invention improved the feeling of fatigue.

(Test Example 7)

For each sample of Preparation Examples 1 and 2, 15 women in their 50s were given 10 g twice a day for 30 days after meals, and after 30 days of taking, wrinkle improvement and whitening improvement were examined. And the results are shown in Table 6 below.

Test Example 7 Results division no improvement slight improvement medium improvement significant improvement wrinkle
Improving Preparation Example 1 0 5 7 3 Preparation 2 0 3 10 2 Whitening
Improving Preparation Example 1 0 10 5 0 Preparation 2 0 5 10 0

As shown in Table 6, it was confirmed that Preparation Examples 1 and 2 were effective in wrinkle improvement and whitening.

In addition, they investigated whether there was a fishy smell when taking it, but all answered that they did not feel any particular odor, so it had the advantage of being easy to ingest.

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (5)

Contains as an active ingredient of vegetable collagen peptide extracted from hibiscus,
The vegetable collagen peptide extracted from the hibiscus,
adding 3 to 5 times by weight of water to hibiscus fruits, flowers, or a mixture thereof, and heat-treating at 70 to 90° C. for 30 to 60 minutes;
adjusting the pH to 3.0 to 6.0 by adding an organic acid to the heat-treated product, and hydrolyzing at 40 to 60° C. for 2 to 24 hours by adding a protease;
It is prepared including; heating the hydrolyzed solution to 75 ~ 85 ℃ to inactivate the protease,
A food composition comprising a hibiscus collagen peptide, characterized in that it further comprises a gomchwi extract and a bean leaf extract as active ingredients.
According to claim 1,
The vegetable collagen peptide extracted from the hibiscus,
A food composition comprising a hibiscus collagen peptide, characterized in that the weight average molecular weight is 300 to 500 Daltons (Da).
According to claim 1,
The organic acid includes at least one of acetic acid, malic acid, maleic acid, succinic acid, and citric acid,
The protease is a food composition comprising a hibiscus collagen peptide, characterized in that it comprises one or more selected from the group consisting of collagenase, trypsin, papain, pepsin, and alkalinease.
delete 4. The method according to any one of claims 1 to 3,
A food composition comprising a hibiscus collagen peptide, characterized in that it promotes collagen synthesis in the body.

Images