KR102492400B1 - Process method of red bean YV1-138 maintaining anti-diabetes activity and processed food using the same - Google Patents

Abstract

The present invention relates to a processing method of red beans YV1-138 for maintaining antidiabetic activity and a red bean processed food prepared therefrom, and more specifically, (a) putting YV1-138 red beans in a container; (b) immersing the container containing the red beans in water; and (c) heating the water in the container with hot water. Processed food containing red beans processed by the above processing method; health functional food composition; And it relates to a feed composition.
YV1-138 adzuki bean processed by the method of the present invention maintains alpha-glucosidase inhibitory activity and has excellent alpha-glucosidase inhibitory activity, so it has the effect of relieving glucose tolerance disorder caused by diabetes and improving insulin resistance through insulin control Therefore, it will be widely used for the utilization of red bean processed food with antidiabetic effect.

Description

Process method of red bean YV1-138 maintaining anti-diabetes activity and processed food using the same}

The present invention relates to a processing method of red beans YV1-138 for maintaining antidiabetic activity and a processed red bean food prepared therefrom, and more specifically, (a) putting YV1-138 red beans in a container; (b) immersing the container containing the red beans in water; and (c) heating the water in the container with hot water. Processed food containing red beans processed by the above processing method; health functional food composition; And it relates to a feed composition.

BACKGROUND OF THE INVENTION Due to changes in diet and lifestyle following rapid economic development in modern society, average life expectancy has been extended, while chronic degenerative diseases such as diabetes are gradually increasing. In Korea, it was reported that 4 million people, or 8% of the population, had diabetes in 2004. In particular, diet is very important in the management of patients with type 2 diabetes, and is fundamentally to control hyperglycemia. If postprandial hyperglycemia is not controlled, it can promote visual impairment, neurological impairment, renal dysfunction, and cardiac dysfunction due to retinopathy, a chronic diabetic complication. Therefore, people with diabetes must prevent a rapid rise in blood sugar by gradually absorbing carbohydrates from food they eat. Alpha-glucosidase inhibitors (α-glucosidase inhibitors) are drugs that have been developed and used to solve these problems. Alpha-glucosidase is an enzyme that hydrolyzes oligosaccharides digested in the small intestine into monosaccharides. Therefore, the development of this enzyme inhibitor will be of great help in the treatment of diabetes by delaying the absorption of carbohydrates and mitigating the degree of postprandial blood sugar rise. Therefore, many studies have been conducted on the inhibition of alpha-glucosidase, which is essential for carbohydrate metabolism, for use in lowering blood sugar levels. In particular, in 1977, Bayer, Germany, developed Miglitol, a derivative of acaebos (Schmidt, D.D., etc., Naturwis senschaften, 1977, 64, 535) and deoxynojirimycin, to treat diabetes. And it has been developed and marketed as a treatment for obesity.

To date, many types of antidiabetic agents have been developed and are under development, but satisfactory drugs have not been developed. Currently, oral hypoglycemic drugs such as sulfonyl urea and meglitinide can cause hypoglycemia, colds, and headaches when taken with other drugs, and biguanide can cause gastrointestinal disorders. And it has a problem of causing renal toxicity. Therefore, efforts are being made to develop alpha-glucosidase inhibitors that have relatively few side effects and can control blood glucose control as a therapeutic agent for diabetes.

On the other hand, red bean (Vigna angularis) has been known to be effective for kidney disease, feces, tumors, and childbirth diseases since ancient times, and is also used as a folk remedy. Red bean saponins (DDMPsaponins) show antioxidant effects and free radical scavenging activity, and hot water extracts are known to stimulate tyrosinase activity and inhibit whitening of hair. Korean Patent Publication No. 10-2010-0078830 discloses that among the related species of red beans, Vigna nakashimae has higher alpha-glucosidase inhibitory activity than other related species of red beans. However, research on changes in the alpha-glucosidase inhibitory activity during red bean processing and a processing method for maintaining the same has not been reported to date, making it difficult to utilize the antidiabetic using the red bean.

Under this background, the present inventors, using YV1-138 adzuki beans with high alpha-glucosidase inhibitory activity, have researched an adzuki bean processing method to maintain antidiabetic activity. The present invention was completed by confirming that it maintains excellently.

One object of the present invention is

(a) putting red bean YV1-138 in a container;

(b) immersing the container containing the red beans in water; and

(c) heating the water in the container with hot water; to provide a red bean processing method comprising the step.

Another object of the present invention is to provide a processed food containing red beans processed by the above processing method.

Another object of the present invention is to provide a health functional food composition containing red beans processed by the above processing method.

Another object of the present invention is to provide a feed composition comprising red beans processed by the above processing method.

A detailed description of this is as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object is,

(a) putting red bean YV1-138 in a container;

(b) immersing the container containing the red beans in water; and

(c) heating the water contained in the container with hot water;

Specifically, the water bath temperature of (c) may be 80° C. to 120° C., and the water bath heating time may be 10 minutes to 80 minutes, specifically, 40 minutes to 80 minutes, but is not limited thereto.

Further, in the processing method of the present invention, the antidiabetic activity of the red beans may be maintained, and the alpha-glucosidase inhibitory activity of the red beans may be maintained.

In addition, the red beans can be further subjected to grinding and gelatinization as a pretreatment step.

The term "crushing" refers to the act of crushing a hard object into fine powder.

More specifically, the grinding process step is not particularly limited thereto, but as an example, it may be performed by a method of applying the red beans to a device such as a mechanical mill or an air flow mill, and as another example, an air flow mill It can be performed by a method applied to. At this time, the operating conditions of the mill may vary depending on the variety by those skilled in the art.

The term "gelatinization" refers to an action in which starch is expanded by heat and moisture and its physical and chemical properties or structure are changed to have properties such as viscosity, increase, water solubility increase, and volume increase.

More specifically, the gelatinization process step is not particularly limited thereto, but as an example, it can be carried out by putting red bean powder in a container and immersing it in water in a hot water bath. As another example, mixing the powder with water Next, it may be steamed after boiling, but is not limited thereto.

In addition, the processing step may additionally carry out the obtaining step.

More specifically, the obtaining process step is not particularly limited thereto, but as an example, it may be performed by a method of grinding the red beans, and as another example, it may be performed by a method of cooling and then grinding the red beans. As another example, it may be performed by a method of cooling, drying, and pulverizing the red beans. In addition, drying is not particularly limited as long as moisture can be removed from the sample, and for example, hot air drying, spray drying, freeze drying, etc. may be performed. As another example, spray drying or freeze drying may be performed. It may be performed by, and as another example, it may be performed by a lyophilization method.

In addition, the additional process steps are not limited in order and can be performed without limitation according to a person skilled in the art.

In addition, in the process step, additives suitable for processed food may be added, and in one embodiment, seasoning may be added, and more specifically, sugar or salt may be added, but particularly limited thereto. It is not.

The term "red bean" in the present invention is an annual plant of the dicotyledonous plant Rosemary Legume, and is divided into ordinary red beans with straight stems and tendrilous red beans. According to ecological characteristics, summer red beans, autumn red beans, seeds It is known that red beans, black beans, blue beans, and stained beans are classified according to the color of the shell.

The term in the present invention, “YV1-138 (Vigna angularis 'YV1-138')” is a red bean variety, with 'Gyeongwon Red Bean (No. 988)' having strong uniformity resistance as the parent and 'Jomdol Red Bean (IT178464)' as the counterpart It is a hybrid (F ₁ ) artificially crossed with.

The YV1-138 has been deposited with the National Academy of Agricultural Sciences, a depository under the Budapest Treaty, on October 30, 2018, and has been deposited under the accession number KACC 98056P.

In the present invention, the term "container" means an act of putting a certain object or the like into a container.

In the present invention, the term “bath bath” refers to the act of cooking or heating a bowl containing food or the like in boiling water.

As used herein, the term "anti-diabetic" refers to a substance effective in preventing or treating diabetes.

The term "prevention" refers to any action that suppresses or delays the onset of a disease.

The term "treatment" refers to all activities that improve or beneficially change the symptoms of a disease-affected subject.

The term "improvement" refers to suppressing or inhibiting the symptoms of a disease, or alleviating the symptoms of a disease that has already developed.

The term "alpha-glucosidase" in the present invention is a degradation enzyme that promotes carbohydrate absorption in the small intestine by decomposing unabsorbed polysaccharides and disaccharides into monosaccharides in the small intestine.

In the present invention, the term "suppression" means a phenomenon that suppresses and stops trying to go beyond the extent or limit.

The term "maintenance" in the present invention means that a certain state or situation is preserved as it is or continuously maintained without change.

In one embodiment of the present invention, in order to evaluate the alpha-glucosidase inhibitory activity according to the YV1-138 red bean processing method, the inhibition ability after raw red beans, direct heating, high-temperature and high-pressure heating (sterilization), roasting, and bathing treatment was evaluated. It was confirmed (Tables 3 to 4), and a diet containing YV1-138 red beans treated with hot water was fed to confirm the effect of improving diabetes through blood sugar change (Fig. 1), and in mice induced impaired glucose tolerance by STZ and high-fat diet Through an oral glucose tolerance test, the efficacy of YV1-138 red beans in improving glucose tolerance was confirmed (Fig. 2), and the glucose and insulin concentrations were measured in the serum of animal experimental models. The effect on insulin concentration control was confirmed (FIG. 3), and insulin resistance was evaluated by measuring HOMA-IR of each experimental group (FIG. 4).

Another aspect of the present invention provides a processed food containing red beans processed by the above processing method.

Another aspect of the present invention provides a health functional food composition comprising red beans processed by the above processing method.

Another aspect of the present invention provides a feed composition comprising red beans processed by the above processing method.

At this time, the definitions of the terms “red bean” and “alpha-glucosidase” are as described above.

In the present invention, the term "processed food" includes all foods in a conventional sense, such as snacks, confectionery, bread, pizza, ramen, other noodles, dairy products including ice cream, and health functional foods.

The term "functional food" is the same term as food for special health use (FoSHU), and in addition to nutrient supply, medical and medical effects processed to efficiently exhibit bioregulatory functions. Means high food. Here, 'function' means obtaining useful effects for health purposes such as regulating nutrients for the structure and function of the human body or physiological functions. The health functional food of the present invention can be prepared by a method commonly used in the art, and can be prepared by adding raw materials and components commonly added in the art during the preparation. In addition, the formulation of the food may also be prepared without limitation as long as the formulation is recognized as a food. The health functional food of the present invention can be manufactured in various forms, and unlike general medicines, it has the advantage of using food as a raw material and free from side effects that can occur when taking medicine for a long time, and is excellent in portability. Health functional food can be consumed as a supplement to show the effect of improving health imbalance caused by diabetes.

The food of the present invention can be prepared by a method commonly used in the art, and can be prepared by adding raw materials and components commonly added in the art during the preparation. Specifically, the food composition may further include a physiologically acceptable carrier, the type of carrier is not particularly limited, and any carrier commonly used in the art may be used. In addition, the food composition contains food additives such as preservatives, bactericides, antioxidants, colorants, coloring agents, bleaching agents, seasonings, sweeteners, flavoring agents, expanding agents, reinforcing agents, emulsifiers, thickeners, coating agents, gum base agents, foam inhibitors, solvents, and improvers. can include The additive may be selected according to the type of food and used in an appropriate amount.

As used herein, the term "feed composition" refers to any natural or artificial diet, one meal, etc., or a component of the one meal meal, intended for or suitable for animals to eat, ingest, and digest.

The type of feed is not particularly limited, and feeds commonly used in the art may be used. Non-limiting examples of the feed include vegetable feeds such as grains, root fruits, food processing by-products, algae, fibers, pharmaceutical by-products, oils and fats, starches, meal or grain by-products; Animal feed such as proteins, inorganic materials, oils, mineral oils, oils, single cell proteins, zooplankton, or food may be mentioned. These may be used alone or in combination of two or more.

YV1-138 adzuki bean processed by the method of the present invention maintains alpha-glucosidase inhibitory activity and has excellent alpha-glucosidase inhibitory activity, so it has the effect of relieving glucose tolerance disorder caused by diabetes and improving insulin resistance through insulin control Therefore, it will be widely used for the utilization of red bean processed food with antidiabetic effect.

1 is a graph showing changes in fasting blood glucose in an animal experimental model.
2A is a graph showing changes in blood glucose through an oral glucose tolerance test in an animal experimental model.
2B is a graph in which the results of an oral glucose tolerance test in an animal experimental model were calculated as an area under the curve.
Figure 3A is a graph showing the efficacy of insulin regulation through blood glucose in an animal experimental model.
3B is a graph in which the result of insulin control through blood glucose in an animal experimental model is calculated as an area under the curve.
4 is a graph showing HOMA-IR, an insulin resistance index in animal experimental models.

Hereinafter, the present invention will be described in more detail through the following examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited only to these examples.

Experimental Example 1: Preparation of Red Bean YV1-138

The red bean variety YV1-138, deposited under accession number KACC 98056P, was used for red beans produced in 2019 in the packaging of the Southern Crop Department of the National Institute of Food Science.

Experimental Example 2: Red Bean Processing Method

1) Direct heating

: As a method applied to the conventional red bean sediment manufacturing method, it is a method of preparing sediment by boiling in boiling water for 1 hour or more using a gas or electric range.

2) Heating in hot water

: The same conditions as the method of boiling in boiling water for 1 hour as in the direct heating above, but put a container with red beans in the water so that the red beans in the water do not come into direct contact with fire, and the red beans are boiled at a temperature of 100 ℃ by water bath. It is a method of making red bean sediment by boiling.

3) High-temperature and high-pressure processing

: This is a method of preparing red bean sediment by boiling at a temperature of 121℃ for 20 minutes using a high-pressure sterilizer.

4) Stir-fry processing

: It is a manufacturing method in which washed red beans are roasted while rotating at a temperature between 150 and 190 ° C.

Experimental Example 3: Analysis of alpha-glucosidase inhibitory activity

Alpha-glucosidase inhibitory activity of YV1-138 adzuki beans prepared through various processing methods in Experimental Example 2 was measured.

Specifically, the enzyme alpha-glucosidase, the substrate para-nirtophenyl-α-D-glucopyranoside, and the oral hypoglycemic agent acarbose were purchased from Sigma, and 0.1 M phosphate buffer (pH 7.0) was directly used. preparation was used.

More specifically, 2 g of the sample was extracted by shaking with 20 mL of 80% ethanol for 16 hours, and then treated with 10 μl of the sample diluted 10-fold with 50 mM sodium phosphate buffer and 10 μl of 0.07 units/mL alpha-glucosidase, After treatment with 2,780 μl of 0.1 M phosphate buffer, incubation at 37° C. for 20 minutes, 200 μl of para-nirtophenyl-α-D-glucopyranoside as a substrate was added, and absorbance was measured at 400 nm. At this time, the final concentration of the substrate used was set to 0.4 mM, and the inhibition rate was calculated from the difference in absorbance with the reaction solution in which ethanol was added instead of the compound.

Experimental Example 4: Animal Model Experimental Method

1) Animal model experimental conditions and preclinical test analysis items

C57BL/6J mice (8 weeks old) without specific pathogens were purchased from Central Experimental Animals Co., Ltd. (Seoul, Korea) and used. Experimental animals were raised in a breeding environment with a temperature of 21 ± 2 °C and a day/night cycle of 12 hours (08:30-20:30). After a one-week adaptation process, healthy animals without weight loss were selected and used for analysis. A fixed amount of food was provided every day, and drinking water was provided ad libitum. This analysis was performed under the approval of the Animal Experiment Ethics Committee of Pusan National University (PNU-IACUC 2019-2319).

In addition, blood glucose change by taking red bean YV1-138, oral glucose tolerance test (OGTT), insulin tolerance test (ITT), blood glucose and insulin concentration measurement, and insulin resistance index are homeostasis model assessment of insulin resistance (HOMA-IR) was used.

2) Animal model dietary method

The diet for the animal model experiment was provided by mixing the sample to 20% of the total weight of the diet based on the high-fat diet. Experimental diets were prepared by Dooyeol Biotech (Seoul, Republic of Korea) (Table 1). In the experimental diet, YV1-138 adzuki bean was prepared by mixing a sample in which α-glucosidase inhibitory activity (antidiabetic activity) was maintained through heating in hot water and drying through freeze-drying, and mixing in the corresponding ratio of the experimental diet.

normal diet high fat diet YV1-138 Red Bean Diet Casein (g/kg) 200 200 200 L-Cysteine (g/kg) 3 3 3 Corn starch (g/kg) 315 - - Maltodextrin (g/kg) 35 125 1258 Sucrose(g/kg) 350 68.8 68.8 Cellulose(g/kg) 50 50 50 Soybean oil (g/kg) 25 25 25 Lard(g/kg) 20 245 245 Mineral mix(g/kg) 10 10 10 Vitamin mix (g/kg) 10 10 10 YV1-138 red bean (g/kg) - - 200

3) Method for inducing diabetes in animal models

In the above animal model, after a 1-week adaptation period, the normal group was given a normal diet and the other group was given a 60% high-fat diet for 6 weeks, and after 5 weeks of high-fat diet intake, 12 hours of fasting, 100 mg/kg of streptozotocin (STZ, Sigma Aldrich, St. Louis, USA) was diluted in 0.1 M citrate buffer (pH 4.5) and intraperitoneally administered twice. In addition, only vehicle, 0.1 M citrate buffer (pH 4.5), was intraperitoneally injected into the normal group. Thereafter, blood was collected from the tail after 1 week to determine whether diabetes was induced, and blood glucose was measured using a blood glucose meter (Accu-chek, Roche Diagnostics, Germany). Finally, the fasting blood glucose level of the animal model was 250 mg/dL or more, and it was judged that diabetes was induced and was used in the experiment. Thereafter, the experimental diet was fed according to each group for 6 weeks (Table 2).

experimental group Treatment and Dietary Feeding Methods Normal group General diet (6 weeks) + vehicle injection + general diet (6 weeks) diabetes control group High-fat diet (6 weeks) + STZ injection + high-fat diet (6 weeks) YV1-138 Red bean group High-fat diet (6 weeks) + STZ injection + YVI-138 red bean diet (6 weeks)

4) How to measure fasting blood sugar

In the above fasting blood glucose measurement method, after fasting for 8 to 12 hours, whole blood was collected from the tail vein and blood glucose was measured using a blood glucose meter. Fasting blood glucose was measured at a regular time every week at 1-week intervals.

5) Oral glucose tolerance test method

Two weeks before the end of the experiment, after all the experimental animals were fasted for 12 hours, 25% glucose solution was orally administered, and blood was collected from the tail vein after 0, 30, 60, 90, and 120 minutes and blood glucose was measured using a glucometer. measured.

6) Insulin sensitivity test method

One week before the end of the experiment, after fasting for 12 hours, 0.75 U/kg of insulin solution diluted in 0.9% NaCl (Sigma Aldrich, St. Louis, USA) was intraperitoneally injected, and then 0, 30, 60, 90, and 120 Minutes later, blood was drawn from the tail vein to measure blood glucose.

7) Blood collection and serum separation method

Before sacrifice, all mice were fasted for 12 hours, and the animals were anesthetized with CO ₂ , and blood was collected from the heart by opening the stomach. Blood was centrifuged at 3,000 rpm for 15 minutes, and serum was separated and collected, and stored in -80°C deep freezer until serum analysis.

8) How to measure blood glucose and insulin concentrations

Glucose content in serum was measured using a kit (Asan Pharmaceutical, Seoul, Korea), and insulin concentration was analyzed with an ELISA kit (Merck Millipore, Darmstadt, Germany).

9) Insulin resistance index calculation method

HOMA-IR, which is used as an index of insulin resistance, was calculated using the following formula using serum glucose and insulin concentrations.

HOMA-IR = [fasting insulin (μU/mL)] × [fasting blood glucose (mmol/L)] / 22.5

Example 1: Evaluation of alpha-glucosidase inhibitory activity of YV1-138 according to processing methods

The α-glucosidase inhibitory activity of red bean YV1-138 prepared in Experimental Example 2 was evaluated by the method of Experimental Example 3.

In addition, as a positive control group, Acafos, a treatment for diabetes, was used.

Inhibition rate (%) raw red bean
(untreated) direct heating
(2 hours) stir-fry sterile YV1-138 94.3 ± 0.2 nd nd nd Acarbose (contrast) 64.9 ± 0.7

As a result, as shown in Table 3, it was confirmed that all alpha-glucosidase inhibitory activity of red beans was lost when direct heating, high-temperature and high-pressure heating (sterilization), and roasting were performed for 2 hours.

Inhibition rate (%) raw red bean
(untreated) direct heating
(1 hours) double bath
(1 hours) YV1-138 94.3 ± 0.2 6.1±5.5 41.5 ± 6.3 Acarbose (contrast) 50.9 ± 0.7

However, as shown in Table 4, when directly heated for 1 hour, the inhibition rate was almost lost from 94.3% to 6.1%, but in the case of water bath treatment, it was maintained at 41.5%, maintaining the alpha-glucosidase inhibitory activity of red beans. , it was confirmed that this was remarkable compared to other processing methods.

Example 2: Evaluation of fasting blood glucose changes in animal experimental models

A diet containing YV1-138 red beans treated with hot water was fed, and the diabetic improvement effect through blood glucose change was confirmed.

More specifically, STZ (Streptozotocin) was developed as a treatment for cancer cells of the islets of Langerhans in the pancreas, but is known to induce an increase in blood sugar by selectively destroying pancreatic β-cells and reducing the secretion of insulin when overadministered. In addition, long-term intake of a high-fat diet accumulates triglycerides in the body and increases the concentration of free fatty acids, resulting in insulin resistance. Therefore, treating high-fat diet and STZ together is a method widely used in diabetes research using animal models. Therefore, through the method of Experimental Example 4, STZ was injected into the laboratory animals that developed insulin resistance due to intake of a high-fat diet to induce an increase in blood sugar through a decrease in insulin secretion, and then the change in blood glucose by the YV1-138 adzuki bean composition was measured.

As a result, as can be seen in Figure 1, unlike the normal control group, when STZ was administered after ingestion of a high-fat diet, it was confirmed that the fasting blood sugar of the experimental animals significantly increased to 250 mg / dL or more, which is the diabetes induction criterion, and continuously increased However, when YV1-138 red beans treated with hot water were consumed together, it was confirmed that the increased blood sugar was steadily reduced. At 6 weeks, the blood sugar level was 294.0 ± 20.8 mg/dL, which was 388.4 ± 40.9 mg/dL in the diabetic control group. Compared to dL, it was confirmed that blood glucose was significantly reduced.

Through this, it was confirmed that YV1-138, which was treated with hot water bath, had an effect of alleviating hyperglycemia caused by diabetes.

Example 3: Evaluation of improvement in impaired glucose tolerance in animal experimental models

Glucose tolerance is the ability to metabolize glucose in the body. In normal people, when the blood glucose level rises, insulin moves the glucose transporter from the cytoplasm to the cell membrane to help glucose flow into the cell, thereby reducing the blood glucose concentration. In a diabetic state accompanied by insulin resistance, the action of insulin in the body is lowered, and glucose in the blood cannot be used normally, resulting in impaired glucose tolerance.

Therefore, the glucose tolerance improvement effect of YV1-138 red beans was confirmed through an oral glucose tolerance test using the method of Experimental Example 4 in mice induced with impaired glucose tolerance by STZ and a high-fat diet.

As a result, as can be seen in FIG. 2, in the normal control group, the blood glucose level rose to 211.2 ± 18.9 mg/dL 30 minutes after glucose was introduced, but after 60 minutes, it was 164.0 ± 10.7 mg/dL, which was close to the original blood glucose level due to the action of insulin. It was confirmed that recovery (Fig. 2A)

In addition, as a result of calculating the increase in blood glucose as the area under the curve (AUC), it was confirmed that the AUC value decreased in the group treated with YV1-138 red beans treated with hot water bath compared to the diabetic control group.

Through this, it was confirmed that the symptoms of impaired glucose tolerance in the diabetic state were alleviated in the group treated with YV1-138 red beans treated with hot water.

Example 4: Evaluation of Insulin Modulation Efficacy in Animal Experimental Models

When diabetes occurs, insulin resistance and pancreatic beta cell function decline are accompanied by disorders of the insulin signal transduction system. In a normal state, when blood sugar increases, blood insulin concentration also increases, and the liver, muscle, adipose tissue, etc. recognize this and move glucose into the tissue. Therefore, after the experiment was completed, the glucose and insulin concentrations were measured in the serum of the animal experimental model to confirm the effect of the intake of YV1-138 red beans treated with hot water on blood glucose and insulin concentration control.

As a result, as can be seen in Figure 3, the diabetic control group induced diabetes by STZ and high-fat diet significantly increased the serum glucose level compared to the normal control group, and in the group consuming YV1-138 red beans treated with hot water together, the diabetic control group It was confirmed that blood sugar was significantly reduced compared to , and it was confirmed that it decreased to a level similar to that of the normal control group 60 minutes after the experiment (FIG. 3A).

In addition, as a result of calculating the increase in blood glucose as the area under the curve (AUC), it was confirmed that the AUC value decreased in the group treated with YV1-138 red beans treated with hot water bath compared to the diabetic control group (Fig. 3B).

Through this, it was found that YV1-138 red beans treated with hot water alleviated damage to pancreatic beta cells, promoted insulin secretion, and increased glucose transport, lowering blood sugar. After 60 minutes of the experiment, unlike the diabetes control group, YV1 In the group treated with -138, it was confirmed that blood sugar was reduced to a level similar to that of the normal control group, and it was confirmed that there was an excellent insulin control effect.

Example 5: Insulin resistance index analysis in animal experimental models

HOMA-IR is widely used as an index for insulin resistance, and is a method of evaluating homeostasis for insulin receptors. The higher the value, the higher the insulin resistance. Therefore, insulin resistance was evaluated by measuring the HOMA-IR of each experimental group through the method of Experimental Example 4.

As a result, as can be seen in FIG. 4, the HOMA-IR value of the diabetic control group was 0.92 ± 0.22, which was about 3 times higher than that of the normal control group of 0.29 ± 0.10, confirming that insulin sensitivity was reduced and insulin resistance was intensified. On the other hand, it was confirmed that the HOMA-IR value decreased significantly to 0.71 ± 0.07 in the group fed YV1-138 red beans treated with hot water.

Through this, it was confirmed that YV1-138 red beans treated with hot water control insulin sensitivity in diabetic animal experimental models and effectively reduce insulin resistance, thereby improving diabetes.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and equivalent concepts rather than the detailed description above are included in the scope of the present invention.

National Academy of Agricultural Sciences KACC98056P 20181030

Claims (8)

(a) putting the adzuki bean YV1-138 (Vigna angularis 'YV1-138') deposited under accession number KACC98056P into a container;
(b) immersing the container containing the red beans in water; and
(c) heating the water in the container at 80° C. to 100° C. in hot water for 10 to 60 minutes.
delete delete The method of processing red beans according to claim 1, characterized in that the processing method maintains the antidiabetic activity of the red beans.
The red bean processing method according to claim 1, wherein the processing method maintains the alpha-glucosidase inhibitory activity of the red bean.
A processed food containing red beans processed by the processing method of claim 1 or claim 4.
A health functional food composition comprising red beans processed by the processing method of claim 1 or claim 4.
A feed composition comprising red beans processed by the processing method of claim 1 or claim 4.

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