KR102389105B1 - Food composition containing pineapple-derived ceramide as an active ingredient and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a functional food composition, and more particularly, contains pineapple-derived ceramide, collagen, mango ginger extract, and Java pepper extract as active ingredients to provide skin moisturizing effect, as well as weight loss effect, gastritis or gastric ulcer improvement effect, menopause It relates to a food composition comprising pineapple-derived ceramide, which has various effects such as syndrome improvement effect, as an active ingredient, and a method for manufacturing the same.

Description

Food composition containing pineapple-derived ceramide as an active ingredient and a manufacturing method thereof {Food composition containing pineapple-derived ceramide as an active ingredient and method for manufacturing the same}

The present invention relates to a functional food composition, and more particularly, a food composition comprising pineapple-derived ceramide, collagen, mango ginger extract, and Java pepper extract as active ingredients to have a skin moisturizing effect as an active ingredient, and It relates to a manufacturing method thereof.

As we enter the modern age, interest in health and beauty is growing. In order to solve this problem, the demand for various functional foods is increasing.

The main purpose of functional food is to improve skin moisture. The skin acts to surround and protect the human body, and is divided into three layers: the outer epidermis, the inner dermis, and the subcutaneous tissue. There is a basement membrane between the epidermis and the dermis. Of these, the outer layer is the epidermis It is composed of stratified squamous epithelium and has no blood vessels. The cytoplasm of old epidermal cells is hardened through keratinization, which is filled with a protein called keratin, a tough fibrous waterproofing material. A stratum corneum composed of On the other hand, when the health of the body is weakened, the ability of the skin to retain moisture is lowered, which may cause a problem in that the effect related to moisturizing is reduced. Accordingly, various moisturizing functional foods have been developed, but there is a problem in that it is difficult to obtain satisfactory effects.

On the other hand, another purpose of the functional food may be a weight loss effect. As we enter the modern age, lack of exercise and changes in eating habits of modern people lead to obesity. Obesity can be improved with diet control and regular exercise, but it is true that considerable effort is required. Obesity is a condition in which there is an excess of adipose tissue in the body. If you have a lot of weight but have increased muscle mass and not much fat, it is not called obesity. If the body mass index (body mass index: weight (kg) divided by the square of height (m)) is 25 or more, it is defined as obesity (30 or more for Westerners, and 25 or more is considered obese in Korea, considering racial differences) definition, but this criterion is still controversial). The main components of adipose tissue are triglycerides obtained by esterification of fatty acids and glucose from plasma. Therefore, although research on functional foods capable of resolving such obesity is actively in progress, it is difficult to obtain satisfactory effects.

On the other hand, modern people are experiencing stomach-related problems depending on their eating habits and habits of eating and lying down right after eating. There is a problem that it is difficult to obtain. In addition, studies on various symptoms such as female menopause syndrome are still insufficient.

Accordingly, research on a food composition having various effects on the human body as well as improving the moisturizing function is being actively conducted.

Republic of Korea Patent Publication No. 10-1110862 (notice on Feb. 15, 2012), "Skin moisturizer and functional food for oral intake"

In order to solve the above problems, the present invention provides a food composition comprising pineapple-derived ceramide, collagen, mango ginger extract, and Java pepper extract as active ingredients to have a skin moisturizing effect as an active ingredient. There is a purpose.

In addition, the present invention includes pineapple-derived ceramide, collagen, mango ginger extract, and Java pepper extract, including weight loss effect, gastritis or gastric ulcer improvement effect, and pineapple-derived ceramide having an effect of improving female menopausal syndrome as an active ingredient. It is an object to provide a composition.

The food composition comprising pineapple-derived ceramide according to the present invention as an active ingredient contains pineapple-derived ceramide, collagen, mango ginger extract and Java pepper extract as active ingredients to have a skin moisturizing effect.

In addition, the food composition comprising pineapple-derived ceramide according to the present invention as an active ingredient contains pineapple-derived ceramide, collagen, mango ginger extract, and Java pepper extract to reduce weight, improve gastritis or gastric ulcer, and improve female menopausal syndrome. have additional

1 is a flowchart showing a method for preparing a food composition comprising a pineapple-derived ceramide according to the present invention as an active ingredient.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following detailed description of the present invention is an embodiment in which the present invention may be practiced, and reference is made to the accompanying drawings shown by way of example of the embodiment. These embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that various embodiments of the present invention are different but need not be mutually exclusive. For example, specific shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the present invention in relation to one embodiment. In addition, it should be understood that the position or arrangement of individual components in each described embodiment may be changed without departing from the spirit and scope of the present invention.

Accordingly, the detailed description set forth below is not intended to be taken in a limiting sense, and the scope of the present invention, if properly described, is limited only by the appended claims, along with all scopes equivalent to those claimed by the claims. Like reference numerals in the drawings refer to the same or similar functions throughout the various aspects.

The terms used in the present invention have been selected as currently widely used general terms as possible while considering the functions in the present invention, which may vary depending on the intention or precedent of a person skilled in the art, the emergence of new technology, and the like. In addition, in a specific case, there is a term arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the corresponding invention. Therefore, the term used in the present invention should be defined based on the meaning of the term and the overall content of the present invention, rather than the name of a simple term.

In the present invention, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Hereinafter, a food composition comprising a pineapple-derived ceramide according to the present invention as an active ingredient and a method for manufacturing the same will be described in detail.

The food composition comprising pineapple-derived ceramide as an active ingredient according to the present invention is characterized in that it comprises ceramide, collagen, mango ginger extract and Java pepper extract.

The ceramide (ceramide) is a type of sphingolipid and is a molecule composed of sphingosine and fatty acids. Ceramide exists in a large amount in the cell membrane and is involved in various cell signaling such as cell differentiation, growth, and death.

The sphingolipid is a lipid constituting a cell membrane and has one polar head and two non-polar tails, but unlike glycerophospholipids and galactolipids, it does not contain glycerol. A sphingolipid is composed of one molecule of sphingosine or a derivative thereof, an amino alcohol composed of 18 carbons, one molecule of long-chain fatty acid, and a polar head connected through a glycosidic bond or a phosphate ester bond. Carbons 1, 2, and 3 of sphingosine are structurally similar to the three carbon groups in glycerol of glycerophospholipids. When a fatty acid is linked by an amide bond to the amino group of carbon 2 of sphingosine, a ceramide is formed, and this molecule is structurally similar to diacylglycerol. Ceramides are the basic structural framework common to all sphingolipids. In addition to ceramides, there are three subtypes of sphingolipids with different heads, namely sphingomyelin, neutral glycolipid, and ganglioside.

In the present invention, it is appropriate that the ceramide is a sugar ceramide. The ceramide can be purchased and used that are commonly distributed in the industry.

As the sugar ceramide, all commonly known substances can be used, and for example, glucosyl ceramide, lactosyl ceramide, galactosyl ceramide, galactocerebroside, glucocerebroside, and the like may be used.

However, the ceramide dealt with in the present invention will be most preferably a ceramide extracted from pineapple, that is, a ceramide derived from pineapple, that is, glucosylceramide.

The collagen is often called collagen, and is a fibrous protein found in most animals, particularly mammals, and occupies most of all connective tissues in the body, such as skin and cartilage. Collagen is like a rope in which three polypeptide molecules are twisted into a triple helix. In each polypeptide chain, glycine and proline are alternately arranged with each other, and several different amino acids are inserted in the middle. Representatively, there are hydroxylysine and hydroxyproline derived from lysine and proline, respectively. These two play an important role in the formation of a quaternary structure in which chains are tightly connected to each other through hydrogen bonds. Thanks to this structure, collagen is very strong, withstands tension well, and does not decompose for a long time.

In the present invention, it is preferable to use a commercially available collagen, and collagen extracted from fish or meat will be appropriate.

More specifically, the collagen is preferably collagen extracted from fish such as tuna, salmon, mackerel, cod, carp, crucian carp, or meat such as cattle, pig, chicken, sheep, horse, and duck.

The mango ginger extract refers to an extract extracted from mango ginger.

The mango ginger ( curcuma amada ) is similar to ginger in the form of a rhizome, but the taste is an Indian plant with the taste of raw mango, and is used to make pickles in southern India and to make chartney in northern India. The mango ginger is a plant of the genus zingiberaceae and Curcuma , and is a perennial plant that grows to about 80 cm in height. The mango ginger is mainly grown in the tropics and is cultivated in India, Bangladesh, Myanmar, Thailand, and the like. The root of the mango ginger contains essential oil, and has traditionally been used to treat cough or bronchitis, and the crushed root is applied to ulcers, bruises, wounds and sprains to treat the affected areas. In the present invention, the mango ginger refers to the rhizome of mango ginger ( curcuma amada ).

The mango ginger extract is preferably ground mango ginger and extracted with at least one extraction solvent of purified water, ethanol, butanol, butylene glycol, or isopropanol.

The Java pepper extract refers to an extract extracted from Java pepper.

The Java pepper ( piper retrofractum ) is a pepper tree that grows wild in Sumatra, Penang, and New Guinea, and is characterized by being wound up like an ivy. In the Java pepper, it is a fruit that is used as a spice, and this is called kubev. The Java pepper is used as a spice after the unripe fruit is harvested and dried. The fruit has a small tail, and when it dries, it turns into a wrinkled hide. The Java pepper is the same species as black pepper and has a similar shape and taste, and is a very spicy spice. The Java pepper is used in the form of a powder or extract dried, or by extracting essential oil after purification. The essential oil of Java pepper is used to flavor sauces, seasonings, bitters, tobacco, and the like, or used to manufacture perfume oil or toiletries. all. In the present invention, Java pepper refers to the fruit of Java pepper ( piper retrofractum ).

The Java pepper extract is preferably extracted with any one or more extraction solvents of purified water, ethanol, butanol, butylene glycol, and isopropanol after grinding Java pepper.

The food composition comprising pineapple-derived ceramide according to the present invention as an active ingredient contains 50 to 60% by weight of ceramide, 20 to 30% by weight of collagen, 5 to 10% by weight of mango ginger extract, and 5 to 10% by weight of Java pepper extract % may be included. In addition, it may further include a residual amount of purified water.

The ceramide, collagen, mango ginger extract and Java pepper extract are preferably mixed with each other, for example, may be mixed at a speed of 50 ~ 200rpm.

On the other hand, the food composition comprising pineapple-derived ceramide according to the present invention as an active ingredient may be aged for 12 to 48 hours in a state of forming a mixture by mixing ceramide, collagen, mango ginger extract and Java pepper extract. Aging may be preferably performed at 10 to 25° C., that is, room temperature.

Hereinafter, a method for preparing a food composition comprising a pineapple-derived ceramide according to the present invention as an active ingredient will be described in detail.

The method for preparing a food composition comprising pineapple-derived ceramide as an active ingredient according to the present invention is a raw material preparation step (S10) of preparing ceramide, collagen, mango ginger extract and Java pepper extract, ceramide prepared in the raw material preparation step (S10) , a raw material mixing step (S20) of preparing a mixture by mixing collagen, mango ginger extract and Java pepper extract, and an aging step (S30) of aging the mixture prepared in the raw material mixing step (S20) at room temperature.

First, the raw material preparation step (S10) is performed.

In the raw material preparation step (S10), ceramide, collagen, mango ginger extract and Java pepper extract are prepared.

The ceramide in the raw material preparation step (S10) is preferably a ceramide derived from pineapple. The pineapple-derived ceramide can be purchased and used that are commonly distributed in the industry. Alternatively, it may be obtained by directly extracting ceramide from pineapple, and may be prepared through various other methods, but is not limited thereto.

In addition, it is preferable to use a commercially available collagen in the raw material preparation step (S10), and it will be appropriate to use collagen extracted from fish or meat.

In addition, the mango ginger extract in the raw material preparation step (S10) is preferably ground mango ginger and extracted with at least one extraction solvent of purified water, ethanol, butanol, butylene glycol, or isopropanol.

In addition, it is preferable that the Java pepper extract in the raw material preparation step (S10) is extracted with any one or more extraction solvents of purified water, ethanol, butanol, butylene glycol, and isopropanol by grinding Java pepper.

Next, the raw material mixing step (S20) is performed.

In the raw material mixing step (S20), the ceramide, collagen, mango ginger extract and Java pepper extract prepared in the raw material preparation step (S10) are mixed to prepare a mixture.

In the raw material mixing step (S20), 50 to 60% by weight of ceramide, 20 to 30% by weight of collagen, 5 to 10% by weight of mango ginger extract, and 5 to 10% by weight of Java pepper extract may be mixed. In addition, it is preferable to fill the remainder with purified water.

In the raw material mixing step (S20), ceramide, collagen, mango ginger extract, and Java pepper extract may be put in one container, and a mixture may be formed by stirring at a speed of 50 to 200 rpm.

Next, the aging step (S30) is performed.

In the aging step (S30), the mixture prepared in the raw material mixing step (S20) is aged.

The aging time in the aging step (S30) may be made for 12 to 48 hours, and the aging temperature in the aging step (S30) is preferably performed at 10 to 25°C.

After completing the aging step (S30), the food composition comprising the pineapple-derived ceramide according to the present invention as an active ingredient is completed, and the food composition comprising the pineapple-derived ceramide as an active ingredient has a skin moisturizing effect, It may additionally have a weight loss effect, an effect of improving gastritis or gastric ulcer, and an effect of gynecomastia syndrome.

Hereinafter, through the following Examples, Comparative Examples, and Experimental Examples, the effect of the food composition comprising the pineapple-derived ceramide according to the present invention as an active ingredient will be described in detail.

Example 1. Preparation of a food composition comprising pineapple-derived ceramide as an active ingredient

According to the following manufacturing process, the food composition of Example 1 was prepared.

Raw material preparation step (S10): Pineapple-derived ceramide and collagen were prepared, and mango ginger and Java pepper were extracted with an extraction solvent containing purified water and ethanol, respectively, to prepare mango ginger extract and Java pepper extract.

Raw material mixing step (S20): Pineapple-derived ceramide, collagen, mango ginger extract and Java pepper extract prepared in the raw material preparation step (S10) are mixed in one container and mixed, but pineapple-derived ceramide 50% by weight, collagen 20% by weight , 5 wt% of mango ginger extract, 5 wt% of Java pepper extract, and purified water as the remaining amount were mixed with stirring at a speed of 50 to 200 rpm to prepare a mixture.

Aging step (S30): The mixture prepared in the raw material mixing step (S20) was aged at 15° C. for 24 hours.

comparative example 1. Preparation of food composition excluding ceramide derived from pineapple

According to the following manufacturing process, the food composition of Comparative Example 1 was prepared. A food composition was prepared in the same manner as in Example 1, except for ceramide derived from pineapple.

Raw material preparation step (S10): Collagen was prepared, and mango ginger extract and Java pepper extract were prepared by extracting mango ginger and Java pepper with an extraction solvent containing purified water and ethanol, respectively.

Raw material mixing step (S20): The collagen, mango ginger extract and Java pepper extract prepared in the raw material preparation step (S10) are put in one container and mixed, but collagen 20% by weight, mango ginger extract 5% by weight, Java pepper extract 5 A mixture was prepared by mixing with stirring at a speed of 50 to 200 rpm, including purified water as a weight % and the remaining amount.

Aging step (S30): The mixture prepared in the raw material mixing step (S20) was aged at 15° C. for 24 hours.

comparative example 2. Preparation of food composition excluding collagen

According to the following manufacturing process, the food composition of Comparative Example 2 was prepared. A food composition was prepared in the same manner as in Example 1, except for collagen.

Raw material preparation step (S10): Pineapple-derived ceramide was prepared, and mango ginger and Java pepper were extracted with an extraction solvent containing purified water and ethanol, respectively, to prepare a mango ginger extract and a Java pepper extract.

Raw material mixing step (S20): Pineapple-derived ceramide, mango ginger extract and Java pepper extract prepared in the raw material preparation step (S10) are mixed in one container and mixed, but pineapple-derived ceramide 50 wt%, mango ginger extract 5 wt% , including 5% by weight of Java pepper extract and purified water as the remaining amount, and mixing with stirring at a speed of 50 to 200 rpm to prepare a mixture.

Aging step (S30): The mixture prepared in the raw material mixing step (S20) was aged at 15° C. for 24 hours.

comparative example 3. Gingerbread Mango extract and Java pepper Preparation of food composition excluding extract

According to the following manufacturing process, the food composition of Comparative Example 3 was prepared. A food composition was prepared in the same manner as in Example 1, except for the mango ginger extract and the Java pepper extract.

Raw material preparation step (S10): Pineapple-derived ceramide and collagen were prepared.

Raw material mixing step (S20): Put the pineapple-derived ceramide and collagen prepared in the raw material preparation step (S10) in one container and mix, including 50% by weight of pineapple-derived ceramide, 20% by weight of collagen, and purified water as the remaining amount A mixture was prepared by mixing while stirring at a speed of ~ 200 rpm.

Aging step (S30): The mixture prepared in the raw material mixing step (S20) was aged at 15° C. for 24 hours.

comparative example 4. Gingerbread Mango Preparation of food composition excluding extract

According to the following manufacturing process, the food composition of Comparative Example 4 was prepared. A food composition was prepared in the same manner as in Example 1, except for the mango ginger extract.

Raw material preparation step (S10): Ceramide derived from pineapple and collagen were prepared, and Java pepper extract was prepared by extracting Java pepper with an extraction solvent containing purified water and ethanol.

Raw material mixing step (S20): Put the pineapple-derived ceramide, collagen and Java pepper extract prepared in the raw material preparation step (S10) in one container and mix, but pineapple-derived ceramide 50% by weight, collagen 20% by weight, Java pepper extract A mixture was prepared by mixing with stirring at a speed of 50 to 200 rpm, including purified water at 5 wt % and the remaining amount.

Aging step (S30): The mixture prepared in the raw material mixing step (S20) was aged at 15° C. for 24 hours.

comparative example 5. Java pepper Preparation of food composition excluding extract

According to the following manufacturing process, the food composition of Comparative Example 5 was prepared. A food composition was prepared in the same manner as in Example 1, except for the Java pepper extract.

Raw material preparation step (S10): Pineapple-derived ceramide and collagen were prepared, and mango ginger extract was prepared by extracting mango ginger with an extraction solvent containing purified water and ethanol.

Raw material mixing step (S20): Put the pineapple-derived ceramide, collagen and mango ginger extract prepared in the raw material preparation step (S10) in one container and mix, but pineapple-derived ceramide 50% by weight, collagen 20% by weight, mango ginger extract A mixture was prepared by mixing with stirring at a speed of 50 to 200 rpm, including purified water at 5 wt % and the remaining amount.

Aging step (S30): The mixture prepared in the raw material mixing step (S20) was aged at 15° C. for 24 hours.

comparative example 6. Manufacture of food composition excluding aging stage

According to the following manufacturing process, the food composition of Comparative Example 3 was prepared. The same manufacturing process as in Example 1 was performed, but the aging step (S30) was not performed.

Raw material preparation step (S10): Pineapple-derived ceramide and collagen were prepared, and mango ginger and Java pepper were extracted with an extraction solvent containing purified water and ethanol, respectively, to prepare mango ginger extract and Java pepper extract.

Raw material mixing step (S20): Pineapple-derived ceramide, collagen, mango ginger extract and Java pepper extract prepared in the raw material preparation step (S10) are mixed in one container and mixed, but pineapple-derived ceramide 50 wt%, collagen 20 wt% , including 5 wt% of mango ginger extract, 5 wt% of Java pepper extract, and purified water as the remaining amount, mixing while stirring at a speed of 50 ~ 200rpm to prepare a mixture.

Experimental example 1. Check the skin moisturizing effect

For Example 1 and Comparative Examples 1 to 6, the skin moisturizing effect was confirmed. The experiment was conducted through a known method.

As experimental animals, 7-week-old male hairless mice (male HR-1, hairless mice, Japan SLC, Inc) were purchased from the central experimental animal and used after adaptation for 1 week. During the adaptation period, normal conditions were observed, and healthy animals were used for the test. The breeding environment was maintained at a temperature of 23±3℃, a humidity of 50±5%, and a light/dark cycle of 12 hours (07:00-19:00/lighting time). During the test period, the experimental animals were bred in polycarbonate cages (200 × 320 × 145 mm, Three-shine Co, Daejeon, Korea) at 5 animals per group. The negative water was supplied freely with tap water disinfected with ultraviolet light. Sample administration for each of Example 1 and Comparative Examples 1 to 6 was orally administered using a mouse zone. The administration period was 8 weeks in total, 5 days a week. UV irradiation was performed. UV irradiation was performed 3 times a week for 8 weeks for some mice in Example 1 and Comparative Examples 1 to 6, except for the control group, and UV lamps (Mineralight UV Display lamp, UVP, USA) were used. The amount of UV irradiation was 60 mJ/cm ^{2 for 1 to 7 weeks, and 90 mJ/cm 2 for} 8-12 weeks. The amount of UV irradiation was adjusted by the irradiation time after measuring the amount of light using a photometer (Delta OHM, Italy).

For the amount of skin moisture, moisture contained in the skin was measured using a Corneometer Courage & Khazaka, Germany equipment under constant temperature and constant humidity conditions (23° C., 50% relative humidity). The amount of moisture present in the epidermis of the skin was measured by measuring the ion level of moisture using a sensor, and calculating the moisture content (Capacitance (AU)) by quantifying it. The results obtained in this Example were tested for significance between the control group and the Examples and Comparative Examples using a statistical analysis program (one-way ANOVA and Student t-test).

division Capacitance (AU) control 56 UV irradiation group 25 Example 1 58 Comparative Example 1 26 Comparative Example 2 35 Comparative Example 3 27 Comparative Example 4 31 Comparative Example 5 32 Comparative Example 6 56

As a result, Example 1 showed that the flying moisture content was significantly higher in the ultraviolet (UV) irradiation group. On the other hand, Comparative Examples 1 to 5 were not similar or large in moisture content compared to the UV irradiation group. Based on these results, it was confirmed that Example 1 had a skin moisturizing effect.

Experimental example 2. Confirm the effect of reducing body fat

In order to measure the diet effect for Example 1 and Comparative Examples 1 to 6, the following experiment was performed. The experiment was conducted through a known method.

As experimental animals, SD rats (male, SPF, 150 - 200 g, purchased from Orient Bio), aged 3 weeks, were placed in a 12-numbered egg mass method (randomized complete block design) in 4 repetitions per treatment group, respectively, for 8 weeks. The feed was fed together with Examples 1 and Comparative Examples 1 to 6 while breeding. After 8 weeks, body weight was measured to obtain the average weight of each group (12 animals), and after 8 weeks of experimentation, the organs and epididymal fat pad (EFP, body fat) weights were measured by dissection. The weight change is shown in Table 2, and the weight of the epididymal fat pad after 8 weeks is shown in Table 3.

starting weight (g) Weight (g) after 8 weeks Example 1 treatment group 153.4 274.6 Comparative Example 1 treatment group 152.6 386.4 Comparative Example 2 treatment group 153.2 336.6 Comparative Example 3 treatment group 152.3 382.6 Comparative Example 4 treatment group 151.7 355.6 Comparative Example 5 treatment group 153.5 352.7 Comparative Example 6 treatment group 152.3 292.5

Liver (g) spleen (g) Height (g) testis (g) EPF(g) Example 1 treatment group 2.64 0.21 0.36 0.43 0.37 Comparative Example 1 treatment group 3.83 0.33 0.44 0.61 0.54 Comparative Example 2 treatment group 3.24 0.27 0.41 0.49 0.45 Comparative Example 3 treatment group 3.81 0.32 0.44 0.62 0.55 Comparative Example 4 treatment group 3.46 0.28 0.42 0.52 0.47 Comparative Example 5 treatment group 3.38 0.29 0.41 0.53 0.46 Comparative Example 6 treatment group 2.82 0.24 0.37 0.46 0.39

As a result, it was found that the composition of Example 1 had higher weight loss and body fat reduction effects than the compositions of Comparative Examples 1 to 6.

Experimental example 3. Confirm the effect of improving gastritis

For Example 1 and Comparative Examples 1 to 6, the effect of preventing gastritis was confirmed. The experiment was conducted through a known method.

Example 1 and Comparative Examples 1 to 6 were each dissolved in 0.1% CMC and orally administered to SD rats (male, SPF, 150 - 200 g, purchased from Orient Bio). One hour later, indomethacin was orally administered to SD rats at a dose of 10 mg/rat. After 5 hours, the stomach was excised, ground with a polytron homogenizer, and centrifuged to obtain a supernatant. Then, it was extracted with ethyl acetate and dried. After that, it was dissolved in methanol and put into a Sep-Pak C18 column by Park et al. (Eur. J. Pharmacol. 425, 153-157, 2001), drained, dried with N2, and then PGE, a parameter of gastric inflammation, by ELISA method. The amount of 2 was quantified and the results are shown in Table 4. The inhibition rate was expressed as a percentage with respect to the experimental group to which nothing was added (Control).

Dosage PGE (ng/stomach)
(Mean ± SD) % inhibition Control - 3.0 ±0.2 - Indomethacin-induced - 0.2 ±0.2 - Example 1 5mg/rat 2.6 ±0.1 86.6 Comparative Example 1 5mg/rat 0.5 ±0.2 16.6 Comparative Example 2 5mg/rat 1.1 ±0.1 36.6 Comparative Example 3 5mg/rat 0.4 ±0.3 13.3 Comparative Example 4 5mg/rat 1.3 ±0.2 43.3 Comparative Example 5 5mg/rat 1.4 ±0.1 46.6 Comparative Example 6 5mg/rat 2.2 ±0.1 73.3

As a result, it was found that the composition of Example 1 had a higher rate of suppression of gastritis than the compositions of Comparative Examples 1 to 6.

Experimental example 4. Confirmation of gastric ulcer improvement effect

For Examples 1 to 2 and Comparative Examples 1 to 4, the gastric ulcer prevention effect was confirmed. The experiment was conducted through a known method.

Example 1 and Comparative Examples 1 to 6 were each dissolved in 0.1% CMC and orally administered to SD rats (male, SPF, 150 - 200 g, purchased from Orient Bio). After that, according to the method of Rao et al. (J. Ethnopharmacol. 91, 243, 2004) to induce gastric ulcer, ethanol was orally administered 1 hour later, and 4 hours later, the rats were sacrificed, the stomach was excised, and fixed in formalin. and the area of the ulcer was measured, and the results are shown in Table 5. As a control group, 5 mg of omeprazole was used. The inhibition rate was expressed as a percentage of the experimental group treated with ethanol only (Ethanol-treated).

Dosage Ulcer index, area (Mean ± SD) % inhibition Ethanol-treated - 9.2 ± 2.4 - control 5mg/rat 3.4 ± 2.0 63.0 Example 1 5mg/rat 3.1 ± 1.6 66.3 Comparative Example 1 5mg/rat 8.2 ± 1.8 10.8 Comparative Example 2 5mg/rat 6.4 ± 2.4 30.4 Comparative Example 3 5mg/rat 8.1 ± 2.8 11.9 Comparative Example 4 5mg/rat 7.1 ± 2.6 22.8 Comparative Example 5 5mg/rat 7.2 ± 2.4 21.7 Comparative Example 6 5mg/rat 3.6 ± 2.4 60.8

As a result, it was found that the composition of Example 1 had a higher rate of suppression of gastric ulcer than the compositions of Comparative Examples 1 to 6.

Experimental example 5. Confirmation of improvement effect on female menopausal syndrome

For Examples 1 to 2 and Comparative Examples 1 to 4, the preventive effect of female menopausal syndrome was confirmed. The experiment was conducted through a known method.

After menopause, 100 women aged 40 to 65 years old with menopausal syndrome symptoms were randomly divided into 13 groups of 5 people each, and 20 ml of Examples 1 and 1 to 6 were taken twice a day for 8 weeks. , on a 5-point scale (0 points) for each of the 11 items, including hot flashes, sweating, insomnia, irritability, depression, dizziness, fatigue, joint and muscle pain, headache, chest palpitations, and vaginal dryness, which are the main symptoms of menopause. indicates that there is no effect, and 5 indicates that there is an effect) to obtain the average value, and the results are shown in Table 6.

Menopause symptom index
(After 4 weeks) Menopause symptom index
(After 8 weeks) Example 1 4.5 4.8 Comparative Example 1 1.1 1.4 Comparative Example 2 2.5 2.7 Comparative Example 3 1.3 1.5 Comparative Example 4 2.2 2.3 Comparative Example 5 2.1 2.2 Comparative Example 6 4.2 4.4

As a result, it was found that the composition of Example 1 had a higher effect of improving symptoms of menopausal syndrome than the compositions of Comparative Examples 1 to 6.

conclusion.

Through the Examples, Comparative Examples and Experimental Examples, the effect of the food composition comprising the pineapple-derived ceramide according to the present invention as an active ingredient was confirmed.

Through Experimental Example 1, it was confirmed that the food composition comprising the pineapple-derived ceramide according to the present invention as an active ingredient has a skin moisturizing effect.

In addition, through Experimental Example 2, it was confirmed that the food composition comprising the pineapple-derived ceramide according to the present invention as an active ingredient has an effect of reducing body fat.

In addition, through Experimental Examples 3 and 4, it was confirmed that the food composition containing the pineapple-derived ceramide according to the present invention as an active ingredient has an effect of improving gastritis and gastric ulcer.

In addition, through Experimental Example 5, it was confirmed that the food composition comprising the pineapple-derived ceramide according to the present invention as an active ingredient has an effect of improving female menopausal syndrome.

Accordingly, the present invention is a novel functional food composition that has various effects such as skin moisturizing effect, weight loss effect, gastritis or gastric ulcer improvement effect, and female menopausal syndrome improvement effect, and a food composition comprising pineapple-derived ceramide as an active ingredient indicate that it has been developed.

Although the present invention has been described in conjunction with the accompanying drawings, this is only one embodiment of various embodiments including the gist of the present invention, and is intended to be easily implemented by those of ordinary skill in the art. For the purpose, it is clear that the present invention is not limited to the embodiments described above. Accordingly, the protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent to that by changes, substitutions, substitutions, etc. within the scope not departing from the gist of the present invention are in the right of the present invention. will be included In addition, it is clarified that some components of the drawings are provided in an exaggerated or reduced form than in reality for more clearly explaining the configuration.

(S10): raw material preparation step
(S20): raw material mixing step
(S30): ripening stage

Claims (5)

A food composition comprising pineapple-derived ceramide as an active ingredient, characterized in that it comprises pineapple-derived ceramide, collagen, mango ginger extract, and Java pepper extract.
According to claim 1,
The mango ginger extract and Java pepper extract, respectively, are obtained by extracting mango ginger and Java pepper with at least one extraction solvent of purified water, ethanol, butanol, butylene glycol, or isopropanol. Food containing ceramide derived from pineapple as an active ingredient composition.
Raw material preparation step of preparing pineapple-derived ceramide, collagen, mango ginger extract and Java pepper extract (S10);
A raw material mixing step (S20) of preparing a mixture by mixing the pineapple-derived ceramide, collagen, mango ginger extract and Java pepper extract prepared in the raw material preparation step (S10) and;
A method of producing a food composition comprising a pineapple-derived ceramide as an active ingredient, comprising a; aging step (S30) of aging the mixture prepared in the raw material mixing step (S20).
4. The method of claim 3,
The mango ginger extract and Java pepper extract of the raw material preparation step (S10) are pineapple-derived, characterized in that mango ginger and Java pepper are extracted with at least one extraction solvent of purified water, ethanol, butanol, butylene glycol, or isopropanol, respectively A method for producing a food composition comprising ceramide as an active ingredient.
4. The method of claim 3,
The aging step (S30) is a method for producing a food composition comprising a pineapple-derived ceramide as an active ingredient, characterized in that it consists of 10 ~ 25 ℃ for 12 to 48 hours.

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