KR102474418B1 - Composition for improving or preventing heartburn - Google Patents

Abstract

The present invention relates to a composition for improving or preventing heartburn, and specifically relates to a functional food composition for improving or preventing heartburn, including wild ginseng, garlic, bamboo salt, milk skin, malt and cabbage, or a food additive composition.
The composition of the present invention has an acid neutralizing effect and an anti-inflammatory effect, and can effectively improve or prevent heartburn. In particular, since the main components of the composition of the present invention are made of food materials whose safety has been previously verified, consumers can use it safely without worrying about side effects, and it has excellent improvement or prevention effects on heartburn while being provided as food or food additives. It is expected to reduce the burden of using medicines by replacing existing medicines for heartburn or reducing their usage.

Description

Composition for improving or preventing heartburn {Composition for improving or preventing heartburn}

The present invention relates to a composition for improving or preventing heartburn, and specifically relates to a functional food composition for improving or preventing heartburn, including wild ginseng, garlic, bamboo salt, milk skin, malt and cabbage, or a food additive composition.

Causes of heartburn include reflux esophagitis, gastritis, gastric ulcer, duodenal ulcer, and gastric cancer. In general, antacids are widely used for treatment, and side effects include constipation, inhibition of phosphorus absorption, weakness, and bone damage in the case of aluminum-containing antacids, and diarrhea, fatigue, and weakness in the case of magnesium-containing antacids. In addition, if you stop taking antacids for a long time, secretion of gastric acid may increase, and antacids may affect the absorption and metabolism of other drugs. Continuous use of antacids may delay the diagnosis of serious diseases such as stomach cancer.

Therefore, it is urgent to develop a functional food that can reduce the side effects of these antacids and utilize safe food ingredients listed in the Food Code to effectively improve or prevent heartburn without side effects even after long-term intake.

On the other hand, NSAIDs (Non Steroidal Anti-Inflammatory Drugs), which are widely used for colds, toothaches, headaches, menstrual pains, arthritis, spinal vaginal canal, muscle pains, cardiovascular diseases, and cerebrovascular diseases, induce various inflammations such as COX- It suppresses the activity of cyclooxygenase-2 (cyclooxygenase-2) to exert anti-inflammatory and analgesic effects. However, there are side effects such as heartburn, nausea, and indigestion due to gastritis and gastric ulcer.

Accordingly, the present inventors hope to partially replace the use of NSAIDs through food, and reduce the risk of side effects by using safe food ingredients listed in the Food Code and improve heartburn symptoms by improving inflammatory diseases such as gastritis and gastric ulcers. and to develop functional foods that can prevent it.

Korean Registered Patent Publication No. 10-2122283

Therefore, the main object of the present invention is to provide a functional food composition that can exert excellent improvement or prevention effects on the symptoms of heartburn by utilizing safe food raw materials.

Another object of the present invention is to provide a food additive composition capable of exhibiting excellent improvement or prevention effects on the symptoms of heartburn based on the functional food composition as described above.

According to one aspect of the present invention, the present invention provides a functional food composition for improving or preventing heartburn, including wild ginseng, garlic, bamboo salt, milky skin, malt and cabbage.

According to another aspect of the present invention, the present invention provides a food additive composition for improving or preventing heartburn, including wild ginseng, garlic, bamboo salt, milky skin, malt and cabbage.

In the composition of the present invention, the composition contains wild ginseng at 1 to 10% by weight, garlic at 20 to 70% by weight, bamboo salt at 10 to 60% by weight, milky skin at 3 to 30% by weight, malt at 1 to 20% by weight, preferably containing 1 to 20% by weight of cabbage.

In the composition of the present invention, the composition preferably further comprises at least one selected from honey, persimmon vinegar and oligosaccharides.

In the composition of the present invention, the composition is preferably in powder, granule, tablet, pill, capsule or liquid form.

The composition of the present invention has an acid neutralizing effect and an anti-inflammatory effect, and can effectively improve or prevent heartburn. In particular, since the main components of the composition of the present invention are made of food materials whose safety has been previously verified, consumers can use it safely without worrying about side effects, and it has excellent improvement or prevention effects on heartburn while being provided as food or food additives. It is expected to reduce the burden of using medicines by replacing existing medicines for heartburn or reducing their usage.

1 is a comparison of the total polyphenol content of a composition according to an embodiment of the present invention (Example 1) with wild ginseng, garlic, bamboo salt, milk bark, malt or cabbage alone (Comparative Examples 1 to 6) It was shown by
Figure 2 compares the cytotoxicity test results of the composition (Example 1) according to an embodiment of the present invention with wild ginseng, garlic, bamboo salt, milk bark, malt or cabbage alone (Comparative Examples 1 to 6) It was shown by
Figure 3 compares the acid neutralizing effect of the composition (Example 1) according to an embodiment of the present invention with that of wild ginseng, garlic, bamboo salt, milk bark, malt or cabbage alone (Comparative Examples 1 to 6) it is shown
Figure 4 shows the COX-2 inhibitory effect of the composition (Example 1) according to an embodiment of the present invention when wild ginseng, garlic, bamboo salt, milk skin, malt or cabbage were used alone (Comparative Examples 1 to 6) and shown in comparison.
Figure 5 shows the form of the questionnaire used to evaluate the heartburn improvement effect of the composition of the present invention.
Figure 6 shows the evaluation results of the heartburn improvement effect of the composition (Example 1) according to an embodiment of the present invention when wild ginseng, garlic, bamboo salt, milky skin, malt or cabbage were used alone (Comparative Examples 1 to 6) and shown in comparison.

The composition of the present invention is characterized by comprising wild ginseng, garlic, bamboo salt, milky skin, malt and cabbage.

The composition of the present invention contains the above ingredients, that is, wild ginseng, garlic, bamboo salt, milky skin, malt and cabbage, and has an acid neutralizing effect and an anti-inflammatory effect, and based on this, heartburn can be effectively improved or prevented. .

In particular, according to the present invention, there is a synergistic effect in the actual heartburn improvement effect as well as the acid neutralization effect and anti-inflammatory effect by the combination of the above components. This is based on the results of experiments confirming the above effects under the same concentration or usage conditions using the composition of the present invention and one of each component.

The composition of the present invention may include the above components without limitation in their form. For example, it may be included in the form immediately after harvesting or manufacturing, and may also be included in the processed form. Preferably, it is included in the form of a pulverized product or a dried product of the pulverized product.

Wild ginseng refers to a plant of the ginseng genus of the family Cranberry that is cultivated in the mountainous area under Article 2, Subparagraph 1 of the Mountainous Area Management Act and passed the quality inspection according to Article 18-4 of the Forestry and Mountain Village Promotion Promotion Act. In the present invention, the root of this plant use. Preferably it is the root of Panax ginseng CA Meyer. Sanyangsam is preferably 1 to 10 years old, more preferably 2 to 6 years old Sanyangsam.

Garlic is a perennial plant of the monocotyledonous lily family Liliaceae, and its scientific name is Allium sativum . In the present invention, the underground scales of this plant are used.

Bamboo salt refers to salt that is baked in a bamboo tube. In the present invention, preferably, salt is used by putting sun salt in a bamboo tube and baking it, preferably by repeating baking at a temperature of 700 ° C. or higher 3 or more times, more preferably by repeating 5 or more times, more preferably What was repeated 7 times or more, more preferably what was repeated 8 to 10 times is used. More preferably, purple bamboo salt (purple bamboo salt) is used. More preferably, baking at a temperature of 750 to 850 ° C. is repeated 8 times, and baked at a temperature of 1300 to 1500 ° C. for the ninth time to obtain a molten liquid, cooled and crushed bamboo salt is used.

Yubaekpi refers to the bark from which the cork layer is peeled off of the king elm tree of the Elmaceae family.

Malt refers to the sprouted barley of the Poaceae family and dried. In the present invention, sprouted and dried barley is preferably used.

Cabbage refers to an annual or biennial of the dicotyledonous plant Papaveraceae mustard family, and in the present invention, leaf parts commonly used for food are used.

The ratio of each component in the composition of the present invention is preferably 20 to 70 parts by weight of garlic, 10 to 60 parts by weight of bamboo salt, 3 to 30 parts by weight of milk bark, 1 to 20 parts by weight of malt, cabbage based on 5 parts by weight of wild ginseng. 1 to 20 parts by weight. More preferably, based on 5 parts by weight of wild ginseng, 30 to 70 parts by weight of garlic, 20 to 60 parts by weight of bamboo salt, 3 to 30 parts by weight of milky skin, 1 to 20 parts by weight of malt, and 1 to 20 parts by weight of cabbage. More preferably, based on 5 parts by weight of wild ginseng, 40 to 60 parts by weight of garlic, 20 to 40 parts by weight of bamboo salt, 3 to 10 parts by weight of milky skin, 3 to 10 parts by weight of malt, and 1 to 5 parts by weight of cabbage.

The proportion of wild ginseng, garlic, bamboo salt, milky skin, malt and cabbage in the composition of the present invention is preferably 10% by weight or more, more preferably 20% by weight or more, more preferably 30% by weight or more, more preferably is 40% by weight or more, more preferably 50% by weight or more, more preferably 60% by weight or more, more preferably 70% by weight or more, more preferably 80% by weight or more, more preferably 90% by weight or more to be.

The composition of the present invention preferably contains wild ginseng at 1 to 10% by weight, garlic at 20 to 70% by weight, bamboo salt at 10 to 60% by weight, milky skin at 3 to 30% by weight, and malt at 1 to 20%. In weight percent, it includes 1 to 20 weight percent of cabbage. At this time, the ratio of wild ginseng, garlic and cabbage is preferably based on wet grinding. More preferably, 3 to 7% by weight of wild ginseng, 30 to 70% by weight of garlic, 17 to 39% by weight of bamboo salt, 4 to 10% by weight of Milk Peel, 3 to 9% by weight of malt, Cabbage is included at 1 to 5% by weight.

The composition of the present invention may further include one or two or more other ingredients in addition to the wild ginseng, garlic, bamboo salt, milky skin, malt and cabbage. These additional ingredients may be for taste, aroma, etc. of food or food additives, and may be additives to facilitate formulation. Preferably, it includes at least one selected from honey, persimmon vinegar and oligosaccharides.

The composition of the present invention can be formulated in a variety of forms. For example, it may be formulated in powder, granule, tablet, pill, capsule or liquid form.

The food composition of the present invention is confectionery, sugars, ice cream products, dairy products, meat products, fish meat products, tofu or jelly, edible oils and fats, noodles, teas, beverages, special nutritional foods, health functional foods, seasoning foods, ice, ginseng products, It can be in various forms, such as pickled kimchi and raisins.

Since the composition of the present invention is a safe food ingredient whose main ingredients are listed in the Food Codex, there is no particular restriction on the amount of intake. It may be consumed in the range of 1 to 50 g per day per adult.

Hereinafter, the present invention will be described in more detail through examples. Since these examples are intended to illustrate the present invention only, the scope of the present invention is not to be construed as being limited by these examples.

[Example]

1. Composition Preparation

After washing 2 to 6 year old wild ginseng twice with purified water, it was prepared by pulverizing with a food grinder.

Garlic was prepared by removing the skin, washing it twice with purified water, and pulverizing it with a food grinder.

After putting the west coast sea salt into a large bamboo tree, plugging it with ocher, putting it in a heating furnace one by one, heating it at about 800℃ for about 3 hours using a pine wood fire, crushing the remaining salt column, putting it back into a new king bamboo, and putting it in red clay After sealing it with a furnace and heating it at 800℃ for about 3 hours in a heating furnace, it was repeated 8 times, and the last 9th time, while putting rosin into a wood fire, the heating temperature was raised to 1400℃ and heated for about 2 hours, so that the salt column melted. A liquid was obtained. This liquid was cooled at room temperature for 12 hours, and then pulverized to obtain bamboo salt (jajuk salt). At this time, the heating furnace was made in the form of a wire mesh between the part where the fire is made and the part where the object to be heated is loaded, so that the heat of the wood fire is directly applied to the bamboo containing bay salt.

The milky white skin was prepared by washing twice with purified water and then pulverizing with a food grinder.

The malt sprouted and dried was prepared by washing it twice with purified water and pulverizing it with a food grinder.

Cabbage was prepared by washing twice with purified water and then pulverizing with a food grinder.

A composition was prepared by mixing 5% by weight, 51% by weight, 28% by weight, 7% by weight, 6% by weight and 3% by weight of wild ginseng, garlic, bamboo salt, milky skin, malt and cabbage prepared as described above, respectively. At this time, the ratio of wild ginseng, garlic, and cabbage was based on non-dried pulverized material (wet pulverized material).

2. Characteristics test of the prepared composition

The composition prepared in item 1 was used as a sample, and each material of the composition was used as a comparative sample for comparison.

2-1. Total polyphenol content

Total polyphenol content analysis was determined by modifying Gutfinger's method. That is, 1 ml of 2% (w/v) Na ₂ CO ₃ solution was added to 1 ml of the sample and reacted at room temperature for 3 minutes, then 0.2 ml of 50% Folin-Ciocalteu reagent was added and reacted at room temperature for 30 minutes. 1 ml was taken and measured by measuring absorbance at 750 nm. At this time, the standard concentration curve was prepared using EGCG (epigallocatechin gallate).

Total polyphenol content division sample mg/g Example 1 functional composition 3.57 ± 0.34 Comparative Example 1 Wild ginseng 9.24 ± 0.54 Comparative Example 2 garlic 5.29 ± 0.19 Comparative Example 3 bamboo salt 0.42 ± 0.11 Comparative Example 4 Milky skin 11.24 ± 1.52 Comparative Example 5 malt 8.08 ± 0.96 Comparative Example 6 cabbage 3.25 ± 0.33

As a result, as shown in Figure 1 and Table 1, the total polyphenol content was found to be the highest in Comparative Example 4.

2-2. Cytotoxicity test

The cytotoxicity of the composition of the present invention was verified against human liver cancer cell line (HepG2).

First, 200 μl (2x10 ⁴ cells/well) of HepG2 was dispensed into each well of a 96-well plate, cultured in a CO ₂ incubator for 24 hours, and then each sample was treated at a concentration of 0.5% (v/v) of the cell culture medium and CO ₂ Incubated again for 12 hours in an incubator. Then, cell viability was measured by MTT assay. That is, MTT (3-(4,5)-dimethylthiazol-2-yl)-2,5diphenyl-tetrazolium bromide) is dissolved in blue formazan (DMSO at 570 nm) by mitochondrial dehydrogenase, an oxidoreductase in the mitochondria of living cells. absorption at a wavelength) was used. A 96-well plate was treated with 20 μl of MTT solution (5 mg/ml in PBS), incubated for 2 hours in a CO ₂ incubator, then the supernatant was removed, and 200 μl of DMSO was added per well to dissolve the cell membrane and blue formazan for 30 minutes. . Absorbance was measured at 570 nm with an ELISA reader, and cell viability was measured.

Cytotoxicity verification division Raw material Cell viability (%) Example 1 functional composition 99.81 ± 3.94 Comparative Example 1 Wild ginseng 101.24 ± 5.91 Comparative Example 2 garlic 99.27 ± 6.19 Comparative Example 3 bamboo salt 92.58 ± 2.91 Comparative Example 4 Milky skin 98.31 ± 6.64 Comparative Example 5 malt 100.57 ± 8.13 Comparative Example 6 cabbage 97.38 ± 2.75

As a result, as shown in FIG. 2 and Table 2, Example 1 and Comparative Examples 1 to 6 showed no cytotoxicity with a cell viability of 80% or more even at a high concentration of 0.5% (5000 ppm) of the cell culture medium.

2-3. acid neutralizing effect

A 0.1 M 100 ml hydrochloric acid (HCl) aqueous solution was placed in a beaker, 1 g each of the samples of Example 1 and Comparative Examples 1 to 6 was added, and reacted at room temperature for 1 hour. After adding 100 μl of phenolphthalein as an indicator, titration was performed with 0.1 M sodium hydroxide (NaOH) to measure unneutralized hydrochloric acid in each sample.

Neutralizing effect of acid division Raw material Neutralized HCl (mL) Example 1 functional composition 74.1 ± 2.7 Comparative Example 1 Wild ginseng 21.6 ± 6.9 Comparative Example 2 garlic 18.3±1.8 Comparative Example 3 bamboo salt 57.6±5.7 Comparative Example 4 Milky skin 38.1 ± 5.1 Comparative Example 5 malt 8.7 ± 2.4 Comparative Example 6 cabbage 31.8 ± 1.5

As a result, as shown in FIG. 3 and Table 3, the acid neutralization effect of Example 1 was found to be the highest.

2-4. anti-inflammatory effect

In order to investigate the efficacy of inhibiting the activity of COX-2 (cyclooxygenase-2), a major enzyme that induces inflammation, arachidonic acid, a substrate of COX-2 enzyme, is used to induce oxidation of hematin. It was measured using the phenomenon of discoloration.

Specifically, put 10 μl of COX-2 enzyme, 10 μl of heme, and 950 μl of reaction buffer in a 1.5 ml tube, add 20 μl of sample, stabilize at 37°C for 5 minutes, add 10 μl of arachidonic acid to this, and heat 37°C for 2 minutes. After the reaction, 50 μl of 1M HCl was added to stop the reaction. After adding 100 μl of SnCl ₂ , mixing well, stabilizing at room temperature for 5 minutes, diluting the reaction solution 2000-fold and 4000-fold with EIA buffer, dispensing 50 μl of it onto a 96-well plate coated with prostaglandin antibody, and then PGs screening AChE tracer at 50 After adding ul and 50 μl of Antiserum, they were reacted at room temperature for 18 hours. After washing the wells 5 times with a buffer solution, 200 μl of Ellman's reagent was added, followed by color development for 60 minutes, and absorbance was measured at a wavelength of 410 nm. The degree of COX activity inhibition was expressed as an IC ₅₀ value, which is a concentration that inhibits 50% by applying the manufacturer's method.

Inhibition of COX-2 activity division sample IC50 value (μg/mL) Example 1 functional composition 75.28 ± 15.27 Comparative Example 1 Wild ginseng 92.61 ± 22.94 Comparative Example 2 garlic 164.27 ± 11.95 Comparative Example 3 bamboo salt 292.28 ± 18.49 Comparative Example 4 Milky skin 124.64 ± 23.37 Comparative Example 5 malt 216.22 ± 5.16 Comparative Example 6 cabbage 98.16 ± 27.44

As a result, as shown in FIG. 4 and Table 4, the sample of Example 1 had the lowest IC ₅₀ value of 75.28 ± 5.27 μg / ml, which is the minimum value that inhibits COX-2 by 50% compared to the samples of Comparative Examples 1 to 6, resulting in anti-inflammatory The effect was found to be the best.

2-5. Heartburn improvement effect

Samples of Example 1 and Comparative Examples 1 to 6 were taken by 21 healthy men and women in their 20s to 40s, 5g at a time, 3 times a day before meals (5g/1 time, 3 times/1 day) for 5 days. While using the questionnaire of FIG. 5, the questionnaire was conducted every day, and the results of 21 subjects were averaged. The evaluation was evaluated for 12 improvement symptoms, with 1 point not improved at all, 2 points not improved, 3 points moderate, 4 points improved, and 5 points very improved. That is, the lowest point is 12 ~ the highest point is 60 points, and the average point is designed as 36 points.

Heartburn Improvement Survey
(1 point not improved at all, 2 points not improved, 3 points moderate, 4 points improved, 5 points very much improved) division Raw material Day 1 Day 2 Day 3 Day 4 Day 5 Example 1 functional composition 42.47 48.61 52.97 53.28 54.16 Comparative Example 1 Wild ginseng 38.24 38.69 41.32 45.61 45.98 Comparative Example 2 garlic 33.16 36.88 41.37 42.94 44.61 Comparative Example 3 bamboo salt 37.71 38.26 39.17 42.67 44.78 Comparative Example 4 Milky skin 40.21 42.64 44.25 46.27 48.16 Comparative Example 5 malt 37.26 39.26 42.16 43.75 43.91 Comparative Example 6 cabbage 40.88 42.38 46.61 48.94 49.95

As a result, as shown in FIG. 6 and Table 5, the sample of Example 1 was found to have an excellent daily heartburn improvement effect from the 1st day to the 5th day compared to the samples of Comparative Examples 1 to 6.

Claims (8)

For improving or preventing heartburn, including 1 to 10% by weight of wild ginseng, 20 to 70% by weight of garlic, 10 to 60% by weight of bamboo salt, 3 to 30% by weight of milk bark, 1 to 20% by weight of malt, and 1 to 20% by weight of cabbage Functional food composition. delete According to claim 1,
The composition further comprises at least one selected from honey, persimmon vinegar and oligosaccharides. According to claim 1,
Wherein the composition is in powder, granule, tablet, pill, capsule or liquid form. For improving or preventing heartburn, including 1 to 10% by weight of wild ginseng, 20 to 70% by weight of garlic, 10 to 60% by weight of bamboo salt, 3 to 30% by weight of milk bark, 1 to 20% by weight of malt, and 1 to 20% by weight of cabbage Food additive composition. delete According to claim 5,
The composition further comprises at least one selected from honey, persimmon vinegar and oligosaccharides. According to claim 5,
Wherein the composition is in powder, granule, tablet, pill, capsule or liquid form.

Images