KR102537367B1 - Composition for blocking and suppressing influenza virus infection containing sturgeon powder - Google Patents

Abstract

The present invention relates to a composition for blocking and inhibiting influenza virus infection, and more particularly, contains a sturgeon powder composition as an active ingredient, exhibits excellent efficacy in blocking and inhibiting influenza A virus infection, and contains components derived from natural materials. It relates to a composition for blocking and inhibiting influenza virus infection and a method for preparing the same, which can be eaten more safely and easily without worrying about side effects such as allergies.

Description

Composition for blocking and suppressing influenza virus infection containing sturgeon powder {Composition for blocking and suppressing influenza virus infection containing sturgeon powder}

The present invention relates to a composition for blocking and inhibiting influenza virus infection, and more particularly, contains a sturgeon powder composition as an active ingredient, exhibits excellent efficacy in blocking and inhibiting influenza A virus infection, and contains components derived from natural materials. It relates to a composition for blocking and inhibiting influenza virus infection and a method for preparing the same, which can be eaten more safely and easily without worrying about side effects such as allergies.

Sturgeon ( Acipenser sinensis ) is a fish species originating from 450 to 350 million years ago (Devonian Period), belonging to the Acipenseridae family, and is a fish species that is widely distributed in the northern mid-latitude region of the Northern Hemisphere and grows naturally. Currently, 26 species of sturgeon are known, and interest in many countries is increasing due to their economic and ecological value.

In March 1997, Siberian sturgeon, which was first transplanted and bred in Korea at Canakov Farm in Russia, and then produced in 2003 by its own seedlings, has excellent environmental adaptability, grows faster than other breeds farmed in Korea, and has good meat quality. It has become a popular fish for aquaculture. It can reach a maximum length of 3 m, and can grow to a weight of 200 to 300 kg, with some species reaching a maximum length of more than 8 m and a maximum lifespan of more than 100 years. At about 6 to 7 years old, they grow to more than 1 m and produce caviar.

Sturgeon has a chewy taste of flesh, so it is used in raw, smoked, barbecued, steak and skewered dishes, its head is steamed and stewed, its fin is used in shark fin dish, which is one of the three major delicacies in China, and its cartilage is used for special dishes, tonics and industrial ingredients. there is. In addition, sturgeon contains a large amount of active ingredients such as protein, essential amino acids, unsaturated fatty acids, vitamins, EPA, DHA, etc. As the excellent efficacy of is revealed, it is getting more and more attention as a highly nutritious, highly functional material.

In recent years, as sturgeon farming technology has begun to develop, there are more opportunities for common people to come into contact with sturgeon. It became.

However, in the raw material of sturgeon marketed to date, sufficient research has not been conducted on the actual content of sturgeon, the content of active ingredients, processing method, extraction efficiency, etc. In particular, since there is no processing technology for sturgeon and products using it in Korea, sturgeon has not yet been objectively and publicly recognized by consumers as a functional material and product.

Furthermore, not only the processing technology of sturgeon, but also the various functionalities and useful physiological activities of active ingredients obtained from sturgeon have not been sufficiently studied to date, so the future development possibilities for this field are limitless.

On the other hand, influenza virus is a very contagious virus that causes acute respiratory diseases, and causes group infections or pandemics around the world, causing severe respiratory symptoms in children, the elderly, and patients with cardiopulmonary diseases. It is one of the viruses. Influenza virus taxonomically belongs to Orthomyxovirus, and there are three types of A, B, and C, and A and B types are particularly prevalent.

As a method for preventing and treating infection with these viruses, inhibition of adhesion to epithelial cells, inhibition of invasion into cells, inhibition of gene transcription and replication, inhibition of protein synthesis, inhibition of release from cells, etc. can be considered, Each of these has been targeted by antivirals.

However, antiviruses developed so far have severe side effects, and great care is required for their application. In addition, since the development of a vaccine has a problem of low effectiveness if the type of the prevalent virus and the virus of the vaccine do not match, the need for the development of a new influenza virus agent with excellent infection suppression effect and excellent safety is increasing.

Accordingly, as a result of intensive research on the sturgeon-derived complex developed by the present applicant, it was found that it has excellent efficacy in blocking and suppressing infection of influenza virus (H1N1 Influenza A virus (A/Puerto Rico/08/1934, H1N1)). In addition, the present invention was completed by developing a formulation that can be safely and easily applied to the human body.

Republic of Korea Patent Publication No. 10-2011-0093975

The present invention is to solve the above problems, and uses a sturgeon powder composition as an active ingredient, exhibits excellent efficacy in blocking and inhibiting influenza A (H1N1, PR8) virus infection, and components derived from natural materials. It is intended to provide a composition for preventing and inhibiting influenza virus infection and a method for preparing the same, which can be eaten more safely and easily without concerns about side effects such as allergies.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object can be achieved by a composition for preventing and inhibiting influenza virus infection, containing a sturgeon powder composition obtained from whole sturgeon as an active ingredient.

Based on the total weight of the composition, the sturgeon powder composition is included in an amount of 10 to 80% by weight, and the sturgeon powder composition inhibits intracellular proliferation of influenza A (H1N1, PR8) viruses, and infection It is characterized in that it alleviates the inflammatory response in the body by, and the composition is characterized in that it is prepared as a liquid composition for diet.

The sturgeon powder composition comprises the steps of preparing a liquid extract of sturgeon obtained from whole sturgeon according to a method for obtaining raw materials; preparing a liquid fermented product of sturgeon by performing a first aging process on the liquid extract of sturgeon; Injecting water and natural ingredients including cinnamon, licorice, ginger, and chives into a pneumatic extractor to perform second extraction to prepare a liquid additive; performing a second aging of the liquid additive for 10 to 15 days; preparing sturgeon powder by mixing the aged sturgeon liquid and the aged liquid additive and introducing them into a pneumatic extractor and performing a third extraction; and performing a third aging of the sturgeon powder for 10 to 15 days.

According to the present invention, it is possible to provide a functional composition containing a sturgeon powder composition as an active ingredient and exhibiting excellent effects in blocking and inhibiting influenza A (H1N1, PR8) virus infection.

The functional composition may be prepared as a dietary composition that contains components derived from natural materials so that it can be used more safely and easily without side effects such as allergies. Furthermore, the functional composition can be utilized in various industrial fields, such as, for example, food, drinking water, cosmetics, pharmaceuticals, pet-related products, and vegetable raw material compositions.

In addition, according to the present invention, by using the sturgeon powder obtained from whole sturgeon, it is possible to contain the active ingredient in the sturgeon in a high content and secure human safety and improved quality due to non-antibiotics.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a diagram specifically showing the first experimental group.
Figure 2 shows the results of Experimental Example 1-1 for the first experimental group.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

In order to clearly explain the proposed invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated. Also, a “unit” described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, embodiments and embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. However, it may not be limited to these implementations and examples and figures herein.

One aspect of the present application provides a composition for blocking and inhibiting influenza virus infection, containing a sturgeon powder composition obtained from whole sturgeon as an active ingredient.

Based on the total weight of the composition, the sturgeon powder composition may be included in an amount of 10 to 80% by weight, specifically, 15 to 75% by weight, more specifically, 20 to 70% by weight.

The composition can exert an effect of inhibiting intracellular proliferation of influenza A (H1N1, PR8) viruses and improving the inflammatory response of the body (tissue) caused by infection.

The composition for blocking and inhibiting influenza virus infection may be prepared as a composition having a use for food, beverage, cosmetic, pharmaceutical, and the like. Compositions having the above-described uses may be prepared in various formulations to suit each use.

More specifically, the composition for blocking and inhibiting influenza virus infection of the present invention may be formulated as a liquid composition for diet.

The dietary liquid composition may be prepared, for example, in a formulation selected from the group consisting of solutions, aqueous solutions, suspensions, and essences. However, it is not limited thereto, and may be prepared in any formulation commonly prepared in the art.

For example, the liquid composition for diet may be prepared as a solution formulation.

The sturgeon powder is obtained from whole sturgeon, which is a natural material, and is excellent in blocking infection and inhibiting proliferation against influenza A (H1N1, PR8) viruses, but without concerns about side effects such as allergies. Human safety can be ensured.

Hereinafter, a method for preparing the sturgeon powder composition according to an embodiment of the present invention will be described in detail.

Preparation of sturgeon powder composition

The sturgeon powder composition comprises the steps of preparing sturgeon liquid extract, sturgeon oil and sturgeon solids according to the raw material obtaining method of sturgeon whole fish; Drying the sturgeon solids and then pulverizing them to prepare sturgeon powder; Extracting the remaining solids after hot-water extraction of natural materials including edible snails, baekbongo bone, white neck mushrooms, beets and kelp roots to prepare dried and powdered additive powder; preparing a dough by adding the sturgeon liquid extract and the sturgeon oil to a powder mixture including the sturgeon powder and the additive powder; Putting the dough into a square frame to make meju shape, then repeating the aging and drying process; It may be prepared including; and powdering the dried dough.

First, it is possible to obtain sturgeon liquid extract, sturgeon oil and sturgeon solids obtained according to the method for obtaining raw materials of sturgeon.

The method for obtaining the raw material of the sturgeon includes a farming step (S1) of culturing the sturgeon fry for 3 years or more using natural antibiotics; A pre-processing step (S2) of shipping the farmed sturgeon and pre-processing them whole; A cold storage step (S3) of rapidly cooling the pretreated sturgeon, such that the rapid cooling reaches a temperature of -80 to -20 ° C within 5 to 20 minutes; and a step (S4) of thawing and washing the sturgeon stored in the cold, then putting the whole sturgeon into a pneumatic extractor and performing a first extraction to obtain a sturgeon liquid extract.

More specifically, in the step S1, sturgeon, specifically, sturgeon fry is farmed. The breeds of the sturgeon include Beluga sturgeon (Huso huso), Kaluga sturgeon (Huso dauricus), Siberian sturgeon (Acipenser baerii), Russian sturgeon (Acipenser gueldenstaedti), stellet sturgeon (Acipenser ruthenus), white It may be selected from the group consisting of sturgeon (Acipenser transmontanus), Amur sturgeon (Acipenser schrenckii), Chinese sturgeon (Acipenser sinensis), spatula sturgeon (Polyodon spathula) and hybrids thereof. Sturgeon according to an embodiment of the present invention may be, for example, a hybrid of Siberian sturgeon and Beluga sturgeon, but is not limited thereto.

The environment of the aquaculture may be a fresh water farm, and the fresh water source may be river water, ground water, mountain spring water, and tap water, and the fresh water source may be a water source that has undergone purification treatment such as dechlorination treatment with activated carbon.

The farming may be carried out until the sturgeon fry become adult sturgeon weighing at least 1 kg, eg for more than 3 years, eg 3 to 5 years.

Aim for an antibiotic-free environment when performing the culture. That is, in the sturgeon farming of the present invention, as in the prior art, chemical components such as various antibiotics and growth promoters administered for weight gain and meat quality improvement of the sturgeon are not used, and natural antibiotics made of natural materials are used. can

For example, bay salt may be used as the natural antibiotic. Specifically, by allowing the sturgeon to consume sea salt while being farmed, impurities including harmful bacteria inside the sturgeon can be effectively removed. Intake of the sun salt is preferably carried out within the range of 1 to 3 times a month.

In the above steps S2 and S3, the cultured sturgeon may be pretreated and then stored in a refrigerator. The pretreatment is performed so that the sturgeon is not cut by part, but in the form of whole fish (separated or uncut whole).

More specifically, pretreatment is performed by shipping the farmed sturgeon, but first, 10 to 12 days before a predetermined shipping date, for example, 10 days before, the sturgeon is fasted so that it does not consume any food can By allowing the sturgeon to fast, impurities in the intestines are emptied cleanly, so that the yield of active ingredients of the whole sturgeon can be further increased.

The sturgeon after fasting is shipped out, washed briefly, and then knocked down by hitting the sturgeon head once or twice with a rubber mallet. The stunned sturgeon can then be rapidly cooled directly to carry out storage. The rapid cooling condition may be to reach a temperature of -80 to -20 °C in a short time, for example, between 5 and 20 minutes.

By rapidly cooling the sturgeon after rapidly stunning it in the above-described manner, it is possible to obtain high-quality active ingredients of the whole sturgeon while minimizing the pain of the sturgeon.

In step S4, sturgeon raw materials, that is, sturgeon liquid extract, sturgeon oil and sturgeon solids are obtained.

The cooled sturgeon is thawed for 2 to 6 hours, and then the entire fish body is evenly washed with water or saline to remove various impurities such as residual blood or residual intestines.

Subsequently, a first extraction may be performed on the sturgeon in whole form. The first extraction method may be performed using a pneumatic extractor, specifically, a pneumatic hot water extractor. The whole sturgeon may be put into the pneumatic extractor together with water as a solvent. At this time, the solvent may further include calamansi undiluted solution, bellflower undiluted solution and beet undiluted solution.

In one example, an extraction raw material obtained by mixing 50% by weight of sturgeon, 41% by weight of water, 5% by weight of calamansi stock solution, 2% by weight of balloon flower stock solution and 2% by weight of beet stock solution is introduced into the pneumatic extractor to prepare 1 extraction can be performed.

The pneumatic extractor may be performed under conditions of 100 to 104 ° C, for example, 102 ° C, 2.3 to 2.7 atm, for example, 2.5 atm, and the extraction time is 98 to 102 hours, for example, 100 hours it is desirable

After the first extraction, specific gravity separation may be performed in which upper, middle, and lower layers are separated using the difference in specific gravity. As a specific method for the specific gravity separation, first, the obtained primary extract is directly put into the stirrer tank without removing steam (kim) while the pneumatic extractor is operating. In this case, the primary extract contained in the agitator tank may be a liquid extract of sturgeon, and the liquid extract of sturgeon may account for about 80% by weight of the total weight of the raw material for extraction.

Thereafter, a secondary extract may be obtained by performing compression of the remaining extraction raw materials once or twice or more with a compressor provided in the pneumatic extractor. In this case, the secondary extract may be sturgeon oil, and the sturgeon oil may account for about 5% by weight based on the total weight of the raw material for extraction.

Then, the remaining raw material for extraction, that is, solids of sturgeon can be obtained. The sturgeon solids may include sturgeon meat, cartilage, bone marrow, or a combination thereof. The solid content of the sturgeon may account for about 15% by weight based on the total weight of the raw material for extraction.

The method for obtaining the sturgeon raw material described in step S4 above is to perform extraction and gravity separation at the same time, so that all of the sturgeon liquid extract, sturgeon oil and sturgeon solids obtained from whole sturgeon are obtained in a simpler process. make it possible to obtain

The sturgeon solids can be stored as sturgeon powder after being pulverized after almost or completely removing moisture.

Second, the additive powder can be prepared from natural materials including edible snails, baekbongogolgae, white throat mushrooms, beets, and kelp roots.

The natural ingredients are bellflower, puerh tea, chrysanthemum, lotus seed, haejuksun, centella asiatica, wormwood, ginseng mugwort, peppermint, yugeunpi, hagocho, guccippong, waspong, chaga mushroom, samchae, calamansi, and mulberry leaves. It may further include one or more selected from. For example, the natural ingredients include edible snails, baekbong five bones, white neck mushrooms, beets, kelp roots, bellflowers, puerh tea, chrysanthemums, lotus seeds, sea bamboo shoots, centella asiatica, wormwood, artemisia, peppermint, radish root bark, hagocho, It may be a mixture of guzzippong, wasong, chaga mushroom, samchae, calamansi and mulberry leaves.

The additive powder may be prepared by extracting the natural material with hot water, taking the remaining content, that is, the natural material solid content, sufficiently drying it, and then pulverizing it.

Thirdly, dough may be prepared from a powder mixture including the sturgeon powder and the additive powder. At this time, as the liquid ingredients necessary for preparing the dough, the previously prepared liquid extract of sturgeon and sturgeon oil may be used. Thus, the sturgeon powder composition to be finally prepared may include all of the sturgeon liquid extract, sturgeon oil, and sturgeon solids obtained by the method for obtaining sturgeon raw materials.

For example, in the powder mixture, the sturgeon powder and the additive powder may be mixed in a weight ratio of 1 to 1.2: 1, for example, 1: 1.

The powder mixture may further include Cheonggukjang powder and brewer's yeast powder. As a result, each effect of the active ingredient of the sturgeon and the active ingredient of the cheonggukjang and brewer's yeast exhibits a synergistic effect to provide a highly functional and high-quality sturgeon powder composition.

As an example, the sturgeon powder composition may include 40% by weight of the sturgeon powder, 40% by weight of the additive powder, 18% by weight of the cheonggukjang powder, and 2% by weight of the brewer's yeast powder, based on the total weight of the solid content. there is. The content of the sturgeon liquid extract and sturgeon oil may be included in 1 to 10 parts by weight, specifically, 3 to 7 parts by weight, for example, 5 parts by weight, based on 100 parts by weight of the composition.

Fourth, the dough may be put into a mold to be shaped, and then aged and dried. The dough may be shaped by placing it in, for example, a meju-shaped frame in a state in which moisture remains, and trimming it using a tool, or it may be formed using an appropriate device. The shape of the dough is not limited thereto, and may be variously worked as needed.

The aging may be natural aging performed in a shaded area and under conditions similar to natural conditions. Specifically, the aging is preferably performed for 25 days to 35 days, for example, 30 days, for example, at a temperature range of 17 to 21 ° C., for example, 17 ° C., without sunlight and without air. It can be performed under the following conditions.

The drying is performed until the moisture content in the dough is 5% by weight or less, but the method of drying is not greatly limited, and a method commonly used in the art can be used without limitation. The aging and drying may be performed once or repeated 2 to 5 times.

The almost or completely dried dough is then powdered by a conventional method to prepare a sturgeon powder composition.

The sturgeon powder composition contains all of the liquid extract, sturgeon oil, and sturgeon solids obtained from the whole sturgeon, contains a high content of active ingredients in sturgeon, and is safe for the human body due to non-antibiotics. Improved quality can be obtained.

Dietary composition preparation

In another embodiment, an edible composition containing the previously prepared sturgeon powder composition as an active ingredient may be prepared.

The dietary composition is prepared for the purpose of blocking and suppressing influenza A (H1N1, PR8) virus infection, and can be consumed in any formulation, such as a health functional food or health functional beverage, can be manufactured. For example, the dietary composition may include functional food, health supplement food, special nutritional supplement food, functional beverage, etc., or the composition according to the present invention may be added to natural food, processed food, etc., but is limited thereto It is not.

The health functional food or health functional beverage in which the dietary composition is formulated may include all foods or beverages in the conventional sense. For example, beverages, various drinks, solutions, aqueous solutions, suspensions, powders (liquor), tea, functional water, fruits and their processed foods (canned fruit, jam, etc.), fish, meat and their processed foods (ham, bacon, etc.) ), breads and noodles, cookies and snacks, dairy products (butter, cheese, etc.), and may include all functional foods or functional drinks in a conventional sense. In one example, the composition may be prepared as a beverage composition, the form may be produced, for example, liquid stick type, liquid pouch type, etc., but is not limited thereto.

When the dietary composition is formulated into a food or beverage, additives and solvents such as sweeteners, flavors, physiologically active ingredients, mineral preservatives, emulsifiers, acidulants, and thickeners may be further included, if necessary. At this time, it is preferable that the additive is added and used in a very small amount as long as it can achieve the purpose to which it is added. When expressed numerically, a trace amount may range from 0.0005% by weight to about 0.5% by weight based on the total weight.

Based on the total weight of the dietary composition, the sturgeon powder composition is 10 to 80% by weight, specifically, 15 to 75% by weight, more specifically, 20 to 70% by weight, even more specifically, 30 to 60% by weight It may be included within the content range of %.

In addition, the composition promotes various functionalities of the sturgeon powder composition while increasing synergy for blocking and inhibiting influenza A (H1N1, PR8) virus infection, and is derived from natural ingredients and has human safety. It may contain more components.

The additional component may be a mixture of one or more selected from the group consisting of plum root, plum, lemongrass, yam, champignon mushroom, angelica, raspberry, aloe, ginseng, dandelion, gardenia, beet, ginger, garlic, and jujube. there is.

In one example, the additional ingredient may be a mixture of plum root, plum, lemongrass and champignon mushroom.

Plum root has excellent antipyretic and detoxifying effects, and is rich in various vitamins and minerals, so it exerts antioxidant and immune-enhancing effects.

Plums are excellent in relieving fatigue, strengthening gastrointestinal function, detoxification, antipyretic, and sterilization.

Lemongrass has strong antibacterial and antioxidant effects, so it exerts an excellent effect in preventing viral infections and helps alleviate various respiratory and digestive diseases.

Champignon mushroom contains a large amount of beta-glucan, and thus performs a non-specific immune response to activate the immune function of normal human cells.

The mixture may be included in the range of 0.1 to 5 parts by weight based on 100 parts by weight of the sturgeon powder composition. The above-mentioned content range is synergistic between the effect of preventing influenza A (H1N1, PR8) virus infection of the sturgeon powder composition and the functionality of the active ingredient in the natural material without impairing the physical properties of the sturgeon powder composition. can be maximized.

The additional components may be included by preparing each extract and then pulverizing.

For example, in the method for preparing the extract of the additional component, 50% of the additional component, specifically, a mixture of plum root, plum, lemongrass, and champignon mushroom, and 50% of sturgeon oil are mixed and placed in a 250kg pneumatic extractor. , It may be extracted with pneumatic hot water at 100 to 105 ° C. for 150 hours and aged for 3 months or more in a 10L container.

In this case, the sturgeon oil may refer to sturgeon oil prepared during the process of the above-described “method for obtaining raw materials for sturgeon”.

After obtaining the extract, a concentration process may be performed, and then a dough may be prepared and then powdered. The method carried out at this time may follow the above-described "sturgeon powder composition" manufacturing method. In addition, when preparing the extract of the additional component, the remaining solid after extraction may be dried and powdered.

Even a small amount of the additional component helps relieve cough or bronchial inflammation, enhance various functionalities, along with the effect of blocking influenza virus infection of the component contained in sturgeon.

As the remaining amount in the composition, one or more selected from the solvents and additives described above may be included in an appropriate amount range.

In addition, a specific preparation method for preparing or formulating the dietary composition may follow a known technique commonly used in the art.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Preparation Example 1: Preparation of sturgeon powder composition>
Obtain raw materials from whole sturgeon
After cooling the sturgeon fry for more than 3 years using sea salt, a natural antibiotic, the farmed sturgeon is shipped and pre-treated whole, and the pre-treated sturgeon is -80 to -20 ° C for 5 to 20 minutes. Rapid cooling was performed to reach a temperature of and stored. The frozen sturgeon was thawed and washed, and then whole sturgeon was put into a pneumatic extractor and first extraction was performed to obtain a sturgeon liquid extract. Thereafter, the remaining extraction raw materials excluding the sturgeon liquid extract were compressed two or more times to obtain sturgeon oil as a secondary extract, and the remaining sturgeon solids excluding the obtained sturgeon oil were respectively obtained.
Preparation of sturgeon powder composition
Moisture was removed from the sturgeon solids obtained according to the method for obtaining raw materials from whole sturgeon, and then powdered to prepare sturgeon powder.
On the other hand, natural materials including edible snails, baekbongo bone, white neck mushrooms, beets, and kelp roots were extracted with hot water, and the remaining natural material solids were taken and dried, and powdered additive powder was prepared.

Then, a powder mixture was prepared by mixing 40% by weight of sturgeon powder, 40% by weight of additive powder, 18% by weight of cheonggukjang powder, and 2% by weight of brewer's yeast powder. Based on 100 parts by weight of the composition containing the powder mixture, 5 parts by weight of the sturgeon liquid extract and sturgeon oil were also included.
The composition was kneaded according to a conventional method, and then aged in a temperature range of 17 ° C. for 30 days in the absence of sunlight and air, and then dried and powdered to prepare a sturgeon powder composition. .

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[Comparative Example 1: Preparation of sturgeon powder]

Sturgeon powder was prepared according to the commonly used “fish powder preparation” method, without following the above description or the preparation method of Preparation Example 1. For example, in Example 1 of Republic of Korea Patent Publication No. 10-2012-0017788, the same was carried out to the step of preparing a secondary dry powder.

[Preparation Example 2: Preparation of a liquid composition for blocking and inhibiting influenza virus infection]

500L of a liquid composition for diet, that is, a beverage composition, containing 50% by weight of the sturgeon powder of Preparation Example 1 was prepared in the form of a pouch.

In the beverage composition, 3 parts by weight (compared to 100 parts by weight of the powder composition) of a mixed extract of plum root, plum, lemongrass, and champignon mushroom was added as an additional component. The extract was prepared by mixing 50% of a mixture of plum roots, plums, lemongrass, and champignon mushrooms and 50% of sturgeon oil, and extracting in a 250kg pneumatic extractor for 150 hours at 100-105 ° C. It was prepared by over-aging.

The prepared additional component mixture was concentrated and powdered to prepare an extract powder. After drying the solid content obtained after extraction to obtain a solid content powder, it was prepared by mixing with the extracted powder. The beverage composition further includes commonly used additives such as sweeteners and flavorings, and purified water, and was prepared according to a known technique.

<Experimental Example 1: Animal Experiment 1>

A mouse test was conducted to confirm the efficacy of the sturgeon powder composition prepared in Preparation Example 1 in blocking influenza A virus (H1N1, PR8) infection. The specific test method is as follows.

test animal

Specified pathogen-free (SPE) C57BL/6 mice were obtained and acclimatized for about 7 days, temperature 23±3 ℃, relative humidity 55±15%, ventilation frequency 10 to 20 times/hr, lighting time 12 hours ( Breeding was carried out in a breeding environment set at 8:00 am and 8:00 pm off) and illumination of 150 to 300 Lux.

experimental group setting

After dividing the reared mice into the following groups G1 to G5, experimental groups with different conditions of influenza virus infection and sample administration (control group, Preparation Example 1 (concentration 10%), Comparative Example 1 (concentration 10%)) were set. This is specifically shown in Table 1 and FIG. 1.

Virus infection method

- Name: H1N1 Influenza A virus (A/Puerto Rico/08/1934, H1N1)

- Attack inoculation titer: 1 LD ₅₀

- Attack inoculation route: Intranasal

- Infection method: After lightly anesthetizing the mouse using Zoletil 50 (Virbac, France), 30 μl (1 LD ₅₀ ) of the virus solution was instilled into the nasal cavity with a pipette according to the animal's breathing to prevent viral infection by inhalation. induced.

Sample administration method

- Route of administration: intranasal drip or oral administration

- Administration frequency and administration period: Samples were administered intranasally or orally 1 hour, 6 hours, or 24 hours before the virus challenge (specifically described in Tables 1 and 2 above).

- Administration method: For intranasal administration, the animals were lightly anesthetized using Zoletil 50 (Virbac, France), and then 50 μl of each sample was instilled into the nasal cavity with a pipette according to breathing and administered by inhalation. Oral administration was administered using a sonde after stably correcting the animal.

1-1: weight change, mortality, clinical score

Body weight change measurement

For all rats in the experimental group, the body weight before virus infection was taken as 100%, and the body weight after virus infection was recorded every day to observe the change in body weight.

Mortality

Body weight changes were monitored and recorded daily during the test period, and if a weight loss of 30% or more was observed based on a body weight loss of 30% or more, a Kaplan-Meier survival curve based on euthanization ( Kaplan-Meier survival curve) was prepared, and when actual mortality due to viral infection occurred, the date of death was recorded and a Kaplan-Meier survival curve was also prepared.

Clinical score

After influenza virus infection, the clinical symptoms of the mice were observed, scored according to the criteria of Table 2, and recorded and scored.

Figure 2 shows the results of Experimental Example 1-1 for the experimental group.

Referring to FIG. 2, it was found that the weight loss caused by viral infection was significantly and remarkably suppressed in G2 and G3 infected animals. In particular, it was confirmed that the virus infection was almost completely suppressed as the animals infected with G3 almost did not induce weight loss.

However, G5-infected animals did not show any significant difference compared to the control group, as weight loss was not suppressed.

On the other hand, as a result of the Kaplan-Meier survival curve, the animals in the G2 and G3 groups showed a 100% survival rate, and the animals in the G4 also showed a survival rate of about 90%.

In addition, as a result of scoring and recording the clinical symptoms of the infected animals from the 7th to the 9th day after infection, the animals in the G2 and G3 groups showed the lowest clinical symptoms, and the animals in the G5 group showed a significant difference compared to the infected control group. could not show

In other words, it was confirmed that if the sample of Preparation Example 1 was intranasally administered up to 1 hour before influenza virus infection, the virus infection could be suppressed to a significant level. In particular, nasal administration three times a day from 2 days before influenza virus infection When Preparation Example 1 was intranasally administered up to 1 hour before infection, it was confirmed that almost no viral infection was achieved.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical spirit of the present invention is not limited or limited thereto, and can be modified and implemented in various ways by those skilled in the art, of course.

Claims (3)

In the composition for preventing and inhibiting influenza virus infection, comprising a sturgeon powder composition as an active ingredient,
The sturgeon powder composition is obtained from whole sturgeon, but the sturgeon powder composition is included in 10 to 80% by weight based on the total weight of the total composition, and the sturgeon powder composition is influenza A (influenza A ) (H1N1, PR8) It is characterized by inhibiting the intracellular proliferation of the virus and alleviating the inflammatory response in the body caused by infection,
The sturgeon powder composition comprises the steps of preparing sturgeon liquid extract, sturgeon oil and sturgeon solids according to the raw material obtaining method of sturgeon; Drying the sturgeon solids and then pulverizing them to prepare sturgeon powder; Extracting the remaining solids after hot-water extraction of natural materials including edible snails, beetroot, white neck mushrooms, beets, and kelp roots to prepare dried and powdered additive powder; preparing a dough by adding the sturgeon liquid extract and the sturgeon oil to a powder mixture including the sturgeon powder and the additive powder; Putting the dough into a square frame to make meju shape, then repeating the aging and drying process; And powdering the dried dough; characterized in that it is produced by including,
The method for obtaining the raw material of the sturgeon includes a farming step of culturing the sturgeon fry for 3 years or more using natural antibiotics; A pre-treatment step of shipping the farmed sturgeon and pre-processing the whole fish; A cold storage step of rapidly cooling the pretreated sturgeon, wherein the rapid cooling reaches a temperature of -80 to -20 ° C in 5 to 20 minutes; and thawing and washing the sturgeon stored in a refrigerator, then putting the entire sturgeon into a pneumatic extractor and performing a first extraction to obtain a liquid extract of the sturgeon; Compressing the remaining extraction raw materials excluding the liquid extract of sturgeon obtained twice or more to obtain sturgeon oil as a secondary extract; and obtaining the remaining sturgeon solids other than the obtained sturgeon oil; Characterized in that it comprises a composition for blocking and inhibiting influenza virus infection. delete delete

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