KR102552842B1 - Functional food composition containing the fermented natural extracts and the process for the preparation thereof - Google Patents

Abstract

The present invention relates to a functional food composition containing a fermented liquid of a natural extract and a method for producing the same, wherein the food composition containing a fermented liquid of a mixed extract of bitter gourd, banana, mate, ginger and stevia as an active ingredient inhibits platelet aggregation to prevent blood clots It has the effect of inhibiting the production, and has the effect of inducing vascular relaxation by inhibiting the contraction of blood vessels. In addition, it can be effectively used for the treatment or prevention of diabetes, hyperlipidemia and obesity by suppressing the increase in cholesterol, being effective in improving blood circulation, and promoting vascular health. In addition, the composition of the present invention not only improves cognitive ability and memory, but also significantly improves physical function, and is effective in improving and preventing dementia and Parkinson's disease, which are senile diseases, and has a superior hangover relief effect. Therefore, the food composition of the present invention is expected to be useful as a functional beverage composition having a preventive and ameliorative effect on diabetes, hypertension, arthritis, Parkinson's disease and dementia, and a hangover relief effect.

Description

Functional food composition containing the fermented natural extracts and the process for the preparation thereof}

The present invention relates to a functional food composition containing a fermented liquid of a natural extract and a method for producing the same, and more specifically, to a fermented liquid of a mixed extract of bitter gourd, banana, mate, ginger and stevia as an active ingredient for diabetes, hypertension, arthritis It relates to a food composition having preventive and ameliorative effects on Parkinson's disease and dementia, and a hangover relief effect, and a method for preparing the same.

Recently, due to rapid social change and high growth, modern people are exposed to excessive stress and negative health environments. In particular, lack of exercise, stress, and unbalanced intake of nutrients are deteriorating the health condition of modern people, and Westernized eating habits and excess of nutrients are greatly changing the aspect of diseases. and 　 Chronic degenerative diseases such as diabetes are emerging as major causes of death. It is a major cause of increasing the incidence of various adult diseases and chronic diseases.

In particular, diabetes, one of the most common diseases in modern people, is a type of metabolic disease such as insufficient secretion of insulin or failure to function normally. It is known that environmental factors such as high-calorie, high-fat, and high-protein diets, lack of exercise, and stress are largely responsible for diabetes.

On the other hand, according to the change in eating habits, modern people have a relatively insufficient amount of exercise even though the amount of fat intake is high, and live under various stresses. Due to such changes in dietary habits, diseases such as high blood pressure, arteriosclerosis, or blood circulation disorder tend to increase. In particular, blood circulation disorders are known to cause symptoms such as memory loss, lethargy, weakening of concentration, and chronic fatigue. Diseases caused by blood circulation disorders include cardiovascular diseases such as hyperlipidemia, arteriosclerosis, myocardial infarction, or cerebral thrombosis. Among cardiovascular diseases, hypertension, arteriosclerosis, heart disease or stroke are considered as one of the biggest causes of death in the elderly.

In particular, hypertension is a chronic degenerative disease that causes all circulatory diseases and has a very high mortality rate when it occurs as complications such as cerebral hemorrhage, heart disease, and kidney disease.

On the other hand, dementia refers to a state in which organic changes in the brain reduce memory function and other cognitive functions to the extent that daily life is hindered. The main causes of dementia include dementia of the Alzheimer's type and vascular dementia. Dementia is characterized by memory disorders, disorientation, dysexecutive function, agraphia, and other core symptoms such as acalculia, and anxiety, insomnia, Behavioral and Psychological Symptoms of Dementia (BPSD), such as increased aggression, depression, and disorders such as wandering, delirium, and the like.

Recently, as the aging phenomenon, in which the proportion of the elderly population is gradually increasing, has emerged as a social problem, interest in neurodegenerative disorders is increasing. Degenerative brain disease is a disease in which motor function, memory, cognitive function, etc. are impaired due to nerves that have become degenerative due to various causes. . Parkinson's disease was first described in 1817 by James Parkinson, a British physician, as "shaking paralysis", and 60 years later, the term Parkinson's disease was used by J. Charout, and in 1912 by Kinner Wilson, Parkinson's disease was It was found that the disease was related to the extrapyramidal system rather than the central pathway (pyramidal system) (Habibi et al., 2011).

On the other hand, contact with substances harmful to the human body, including mental stress, excessive drinking, smoking, viruses, etc., caused by industrialization and urbanization, causes, for example, chronic diseases and degenerative diseases, and sometimes appears as a syndrome. Arthritis patients are increasing significantly in the younger generation. In the case of men, sports activities, in women, diet and childbirth, and consumption of beverages containing a large amount of caffeine such as coffee or cola, which modern people drink a lot, appear as one cause. Osteoarthritis is the most common form of joint disease and its prevalence tends to increase with age.

Accordingly, in view of the fact that certain active ingredients of natural materials can be used beneficially for the prevention and treatment of diseases and health of the human body with the improvement of living standards, the market for functional beverages using these specific active ingredients has been expanded, and consumption is increasing. there is.

As related patent documents, for example, Korean Patent No. 10-2186558 discloses a hangover relief drink using bean sprouts, and Korean Patent No. 0195887 discloses a functional drink containing cordyceps, registered in Korea. Patent No. 0854701 discloses a functional beverage containing red ginseng concentrate.

Accordingly, while the present inventors continued research to develop a food composition derived from natural products having preventive and ameliorative effects on blood circulation disorders and senile diseases, the fermented solution of bitter gourd, banana, mate, ginger and stevia mixed extract was found to be suitable for diabetes, hypertension, arthritis. , Parkinson's disease and dementia, as well as having preventive and ameliorative effects, as well as having a hangover relief effect, thereby completing the present invention.

Therefore, the technical problem to be solved in the present invention is to provide a natural product-derived food composition having preventive and improving effects on blood circulation disorders and senile diseases.

Another technical problem to be solved in the present invention is to provide a method for producing a natural product-derived food composition.

In order to solve the above technical problem, in the present invention, the improvement effect and hangover relief effect on diabetes, hypertension, arthritis, Parkinson's disease and dementia containing the fermented solution of the mixed extract of bitter gourd, banana, mate, ginger and stevia as an active ingredient It provides a food composition having.

Preferably, the fermentation broth of the mixed extract of bitter gourd, banana, mate, ginger, and stevia is mixed with bitter gourd, banana, mate, ginger, and stevia in a weight ratio of 1: 1: 1: 1: 1, then extracted, concentrated, and then fermented. It is characterized by what was obtained.

Preferably, the food composition may be a beverage composition.

In order to solve the above other technical problems, in the present invention, diabetes, hypertension, arthritis, Parkinson's disease and dementia containing fermented liquid of bitter gourd, banana, mate, ginger and stevia as an active ingredient, characterized in that it comprises the following steps Provides a method for producing a food composition having an improvement effect and a hangover relief effect for:

(S1) mixing bitter gourd, banana, mate, ginger, and stevia in a weight ratio of 1:1:1:1:1;

(S2) obtaining an extract by extracting the mixture obtained in step (S1);

(S3) concentrating the extract obtained in step (S2) to obtain a concentrate; and

(S4) fermenting the concentrate obtained in step (S3) to obtain a fermentation broth of a mixed extract of bitter gourd, banana, mate, ginger and stevia.

Preferably, the extraction in step (S2) is performed by hot water extraction of a mixture of bitter gourd, banana, mate, ginger and stevia at a temperature of 90 to 120 ° C. for 1 to 5 hours using 2 to 20 times the weight of water. to be

Preferably, in the step (S4), fermentation is performed by inoculating lactic acid bacteria into a concentrate of a mixed extract of bitter gourd, banana, mate, ginger and stevia in an amount of 4 to 6% by weight based on the weight of the concentrate and culturing for 10 to 20 hours characterized by

The 'Lactic Acid Bacteria' refers to bacteria that produce a lot of lactic acid as a metabolite, for example, Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (L. plantarum ), Lactobacillus acidophilus (L. acidophilus ), Lactobacillus bulgaricus (L. bulgaricus ), Bifidobacterium longum (Bifidobacterium longum ), Bifidobacterium Bifidum (B. bifidum ) or a mixture thereof may be used, preferably Lactobacillus plantarum (L. plantarum), Bifidobacterium bifidum (B. bifidum ) or a mixture thereof may be used. In particular, Lactobacillus plantarum (L. plantarum ) and Bifidobacterium bifidum (B. bifidum ) are preferred.

As described above, the composition containing the fermented liquid of the mixed extract of bitter gourd, banana, mate, ginger, and stevia as an active ingredient of the present invention has the effect of inhibiting platelet aggregation to inhibit thrombosis, and inhibits blood vessel contraction to relax blood vessels. has the effect of inducing In addition, it can be effectively used for the treatment or prevention of diabetes, hyperlipidemia and obesity by suppressing the increase in cholesterol, being effective in improving blood circulation, and promoting vascular health. In addition, the composition of the present invention not only improves cognitive ability and memory, but also significantly improves physical function, and is effective in improving and preventing dementia and Parkinson's disease, which are senile diseases, and has a superior hangover relief effect. Therefore, the food composition of the present invention is expected to be useful as a functional beverage composition having a preventive and ameliorative effect on diabetes, hypertension, arthritis, Parkinson's disease and dementia, and a hangover relief effect.

Hereinafter, the present invention will be described in more detail.

In the present invention, there is provided a food composition having an improvement effect on diabetes, hypertension, arthritis, Parkinson's disease and dementia and a hangover relief effect containing a fermented liquid of a mixed extract of bitter gourd, banana, mate, ginger and stevia as an active ingredient.

Preferably, the fermentation broth of the mixed extract of bitter gourd, banana, mate, ginger, and stevia is mixed with bitter gourd, banana, mate, ginger, and stevia in a weight ratio of 1: 1: 1: 1: 1, then extracted, concentrated, and then fermented. It is characterized by what was obtained.

Preferably, the food composition in the present invention may be a beverage composition.

The term "extract" of the present invention refers to a preparation obtained by squeezing a crude drug into an appropriate leachate and evaporating the leachate to concentrate, but is not limited thereto, and includes, but is not limited to, an extract obtained by extraction treatment, a dilution or concentrate of the extract, and an extract. It may be a dried product obtained by drying, a crude product or a purified product thereof.

The natural extract of the present invention can be prepared using a general extraction method, separation and purification method known in the art. As the extraction method, methods such as hot water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction may be used, but are not limited thereto.

In the extraction process in the present invention, natural extracts are used by pulverizing natural plants as they are, or by drying and pulverizing using a hot air dryer or freeze dryer, and then using an extraction solvent such as water, anhydrous or hydrous lower alcohol having 1 to 3 carbon atoms, and A solvent selected from the group consisting of mixed solvents can be extracted using an extraction solvent, preferably water or ethanol, and the amount of the extraction solvent is 2 to 20 times the dry weight of the natural plant, preferably 5 to 15 times the weight. can do.

According to one embodiment of the present invention, a mixture of bitter gourd, banana, mate, ginger and stevia is mixed with 2 to 20 times by weight of water, preferably 5 to 15 times by weight, at a temperature of 90 to 120 ° C. Hot water extraction for 24 hours is preferred.

In the present invention, "fermented liquid" means that the extract is fermented in lactic acid bacteria.

In a preferred embodiment of the present invention, the fermentation broth of the mixed extract of bitter gourd, banana, mate, ginger and stevia is obtained by extracting a mixture of bitter gourd, banana, mate, ginger and stevia and then concentrating the lactic acid bacteria to 4 to 6 weight based on the weight of the concentrate. It may be prepared by inoculating in an amount of % and culturing for 10 to 20 hours.

In the present invention, 'Lactic Acid Bacteria' refers to bacteria that produce a lot of lactic acid as a metabolite, for example, Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (L. plantarum ), Lactobacillus acidophilus (L. acidophilus ), Lactobacillus bulgaricus (L. bulgaricus ), Bifidobacterium longum (Bifidobacterium longum ), Bifidobacterium Bifidum (B. bifidum ) or a mixture thereof may be used, preferably Lactobacillus plantarum (L. plantarum), Bifidobacterium bifidum (B. bifidum ) or a mixture thereof may be used. In particular, Lactobacillus plantarum (L. plantarum ) and Bifidobacterium bifidum (B. bifidum ) are preferred.

On the other hand, in the present invention, the improvement effect and hangover relief effect on diabetes, hypertension, arthritis, Parkinson's disease and dementia containing fermented liquid of bitter gourd, banana, mate, ginger and stevia as an active ingredient, characterized in that it comprises the following steps Eggplant provides a method for preparing a food composition:

(S1) mixing bitter gourd, banana, mate, ginger, and stevia in a weight ratio of 1:1:1:1:1;

(S2) obtaining an extract by extracting the mixture obtained in step (S1);

(S3) concentrating the extract obtained in step (S2) to obtain a concentrate; and

(S4) fermenting the concentrate obtained in step (S3) to obtain a fermentation broth of a mixed extract of bitter gourd, banana, mate, ginger and stevia.

According to one embodiment of the present invention, in step (S2), the mixture of bitter gourd, banana, mate, ginger and stevia is extracted from 1 to 24 at a temperature of 90 to 120 ° C. using 2 to 20 times the weight of water. It is characterized by hot water extraction for a period of time.

According to one embodiment of the present invention, in the step (S4), fermentation is performed by inoculating lactic acid bacteria into a concentrate of a mixed extract of bitter gourd, banana, mate, ginger and stevia in an amount of 4 to 6% by weight based on the weight of the concentrate. Characterized in that it is cultured for 10 to 20 hours.

In the present specification, "active ingredient" means a component that exhibits the desired activity alone or can exhibit activity in combination with a carrier having no activity itself.

Bitter gourd (Momordica charantia Linnaeus), an active ingredient of the food composition of the present invention, is a vegetable with an elongated and rugged shape like a goblin bat, and is widely used in Southeast Asian foods such as Thailand. It is also called 'Bitter Cucumber' because of its strong bitter taste, and is mainly processed as medicine or health food. Bitter gourd is effective in preventing diabetes and helps the health of the eyes, stomach, and pancreas.

The fiber component contained in banana, which is an active ingredient of the food composition of the present invention, promotes digestion and helps in weight loss. In addition, the rich vitamin b6 contained in bananas helps suppress appetite, affects weight loss, and maintains blood sugar levels, which is effective for diabetes.

Mate (Ilexparaguariensis, mate), which is an active ingredient of the food composition of the present invention, is an evergreen small tree belonging to the family Ilexparaguariensis, and is a plant of about 6 m in height, distributed in Paraguay and Brazil in South America. Yerba maté tea is made by drying and crushing the leaves of yerba mate, and contains triterpenes, caffeine, and caffeine-like compounds. Maté tea is known to be effective in treating constipation, obesity, stiff shoulders, headaches, etc., and the pharmacological activity of mate is due to caffeoylquinic acid and caffeine-like polyphenols. The main components of mate contain a large amount of flavonoids such as chlorogenic acid, rutin, and quercetin, and have various pharmacological effects such as antioxidant and anti-inflammatory action, blood vessel relaxation and blood lipid inhibition action, anti-cancer action, blood sugar lowering action, and weight loss effect. efficacy is known.

Ginger (zingiber officinale), an active ingredient of the food composition of the present invention, is used not only as a spice to enhance the umami of food, but also as an indispensable medicinal material in oriental prescriptions. In particular, it is an essential oil component, an aromatic substance contained in ginger, and includes borneol, cineole, citral, phenol, and alkaloid, which cause unpleasant odors or tastes such as fishy smell. It removes and stops central nausea, and the spicy ingredients gingerol and shogaol are known to have strong bactericidal effects against bacteria such as typhus and cholera.

Stevia (Stevia rebaudiana), which is an active ingredient of the food composition of the present invention, contains low-calorie sweet ingredients in its leaves or stems, and is therefore used as a diet sweetener. It has an ingredient called stevioside, which makes it 200 to 300 times sweeter than sugar, and has very low calories of 4 calories per 1g. can Steviaside is well soluble in water or alcohol, has heat resistance, and is non-toxic, so it is used as a sweetener for sherbet, chewing gum, soft drinks, and medicines.

According to a specific example of the present invention, the composition of the present invention may be used to improve blood circulation, and is effective in preventing and relieving symptoms of vascular diseases. The composition according to the present invention is recognized to have thrombogenesis-preventing, vasoconstriction-inhibiting, and/or cholesterol-inhibiting effects. Specifically, the composition may be for improving blood circulation due to antithrombotic efficacy, and may be a food composition effective for preventing, alleviating symptoms, or treating vascular diseases including diabetes, hyperlipidemia and obesity.

The composition according to the present invention inhibits platelet aggregation to inhibit thrombogenesis, inhibits the increase in cholesterol and reduces blood and liver lipids, and is effective in improving blood circulation, and is effective in improving blood circulation, and is effective in treating obesity, diabetes, stroke, cerebral hemorrhage, arteriosclerosis, hypertension, It can be effectively used to prevent vascular diseases such as anemia, migraine or hyperlipidemia.

The food composition of the present invention can be used in various ways such as food and beverage for improving cognitive ability and memory. Foods that may contain the fermented liquid of the present invention include various foods, such as beverages, gum, tea, vitamin complexes, health supplements, and the like, pills, powders, granules, infusions, tablets, capsules, or beverages. available in the form

The composition of the present invention may include the active ingredient in an amount of 0.01 to 90% by weight, more preferably 0.1 to 90% by weight, and even more preferably 10 to 80% by weight based on the total weight of the composition. At this time, if the content of the fermentation broth is less than 0.01% by weight, the desired effect of the present invention, diabetes, hypertension, arthritis, Parkinson's disease and dementia improvement effect and hangover relief effect cannot be obtained, and if it exceeds 90% by weight, the content of There is a problem in that the effect is not proportional to the increase, which may be inefficient, and the stability of the formulation is not secured.

In one embodiment of the present invention, the food composition may be tablets, capsules, powders, granules, liquids, pills, liquids, syrups, juices, suspensions, emulsions, or drops. For formulation in the form of, for example, tablets or capsules, the active ingredient may be combined with an oral, non-toxic and acceptable inert carrier such as ethanol, glycerol, water and the like. In addition, if desired or necessary, suitable binders, lubricants, disintegrants and coloring agents may also be included in the mixture. Suitable binders include, but are not limited to, starch, gelatin, natural sugars such as glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, tracacanth or sodium oleate, sodium stearate, magnesium stearate, sodium benzoate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, and the like. In compositions formulated as liquid solutions, acceptable pharmaceutical carriers are sterile and biocompatible, and include saline, sterile water, Ringer's solution, buffered saline, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, ethanol and One or more of these components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostatic agents may be added if necessary. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to prepare formulations for injections such as aqueous solutions, suspensions, emulsions, and the like, pills, capsules, granules, or tablets.

In addition, the food composition of the present invention can be used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, tea, beverages, meat, chocolate, jelly, foods, confectionery, pizza, ramen, other noodles, chewing gum, candy, ice cream, alcoholic beverages, vitamin complexes, and There are health supplements, etc.

In addition, the food composition, in addition to the active ingredient, various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and enhancers (cheese, chocolate, etc.), pectic acid and its salts, Alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, and the like may be contained.

In addition, the present invention provides a health functional food containing a fermentation broth of a mixed extract of bitter gourd, banana, mate, ginger and stevia as an active ingredient.

The health functional food of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills and the like.

In the present invention, health functional food refers to food manufactured and processed using raw materials or ingredients having useful functionalities for the human body in accordance with the Health Functional Food Act, which regulates nutrients for the structure and function of the human body or has physiological effects. It refers to intake for the purpose of obtaining useful effects for health purposes such as action.

The health functional food of the present invention may contain ordinary food additives, and the suitability as a food additive is determined according to the general rules of the Food Additive Code and General Test Methods approved by the Food and Drug Administration, unless otherwise specified. It is judged according to standards and standards.

Items listed in the Food Additives Codex include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, kaoliang pigment, and guar gum; and mixed preparations such as sodium L-glutamate preparations, noodle-added alkali preparations, preservative preparations, and tar color preparations.

For example, health functional food in the form of a tablet is obtained by granulating a mixture obtained by mixing a mixture of fermented extracts of bitter gourd, banana, mate, ginger and stevia with excipients, binders, disintegrants and other additives in a conventional manner, and then lubricating Compression molding by putting an agent or the like, or compression molding of the mixture may be performed directly. In addition, the health functional food in the form of a tablet may contain a flavoring agent and the like as needed.

Among health functional foods in the form of capsules, hard capsules can be prepared by filling conventional hard capsules with a mixture obtained by mixing fermented extracts of bitter gourd, banana, mate, ginger and stevia, which are the active ingredients of the present invention, with additives such as excipients. Soft capsules can be prepared by filling a mixture obtained by mixing the extract with additives such as excipients into a capsule base such as gelatin. The soft capsule may contain a plasticizer such as glycerin or sorbitol, a colorant, a preservative, and the like, if necessary.

The health functional food in the form of a pill can be prepared by molding a mixture of a mixture of fermented extracts of the active ingredient of the present invention, such as bitter gourd, banana, mate, ginger and stevia, excipients, binders, disintegrants, etc., by a conventionally known method. If necessary, it can be coated with sucrose or other coating agent, or the surface can be coated with a material such as starch or talc.

Health functional food in the form of granules can be prepared in granular form by a conventionally known method of mixing a fermented liquid of a mixed extract of bitter gourd, banana, mate, ginger and stevia, which are active ingredients of the present invention, with excipients, binders, disintegrants, etc. It may contain a flavoring agent, a flavoring agent, etc., if necessary.

According to one embodiment of the present invention, the food composition according to the present invention may be a beverage composition.

As described above, the composition containing the fermented liquid of the mixed extract of bitter gourd, banana, mate, ginger, and stevia as an active ingredient of the present invention has the effect of inhibiting platelet aggregation to inhibit thrombosis, and inhibits blood vessel contraction to relax blood vessels. has the effect of inducing In addition, it can be effectively used for the treatment or prevention of diabetes, hyperlipidemia and obesity by suppressing the increase in cholesterol, being effective in improving blood circulation, and promoting vascular health. In addition, the composition of the present invention not only improves cognitive ability and memory, but also significantly improves physical function, and is effective in improving and preventing dementia and Parkinson's disease, which are senile diseases, and has a superior hangover relief effect.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Preparation of a composition containing a fermentation broth of mixed extracts of bitter gourd, banana, mate, ginger and stevia

Bitter gourd, banana, mate, ginger, and stevia were prepared and mixed at a weight ratio of 1:1:1:1:1, and then added to 10 times the amount of water and heated at 100° C. for 3 hours of hot water extraction.

The hot water extracted mixed extract was concentrated under reduced pressure to a concentration of 50%.

Subsequently, a mixed extract of bitter gourd, banana, mate, ginger and stevia obtained by inoculating Lactobacillus plantarum in an amount of 5% by weight based on the weight of the concentrate obtained above and culturing for 15 hours A composition containing a fermentation broth of was prepared.

<Comparative Example 1>

A composition was prepared in the same manner as in Example 1, except that bitter gourd was not used as a component.

<Comparative Example 2>

A composition was prepared in the same manner as in Example 1, except that banana was not used as a component.

<Comparative Example 3>

A composition was prepared in the same manner as in Example 1, except that mate was not used as a component.

<Comparative Example 4>

A composition was prepared in the same manner as in Example 1, except that ginger was not used as a component.

<Comparative Example 5>

A composition was prepared in the same manner as in Example 1, except that stevia was not used as a component.

<Test Example 1> Measurement of vascular relaxation effect

In order to confirm the vasodilatory effect of the composition prepared in Example 1, the coronary artery relaxation effect of pig heart was measured.

First, a pig heart immediately after slaughter was purchased from a slaughterhouse, and a coronary artery was removed and treated with 18 mM NaCl, 47 mM KCl, 11 mM MgSO ₄ , 12 mM KH ₂ PO 4 , 15 mM CaCl ₂ , 25 mM NaHCO ₃ , and 10 mM glucose. was placed in Krebs' solution (pH 7.4) containing , and connective tissue and fat were removed, and then slices of about 3 mm in length were made.

Then, the coronary artery was fixed in Krebs solution at 37° C. saturated with 95% O ₂ and 5% CO ₂ gas, and 80% of vasoconstriction was maintained with thromboxane derivative U46619 (1-60 nM) for 10 minutes. contracted during Then, the stability of vascular endothelial cells was measured by a relaxation reaction with 300 nM of Bradykinin, and then washed three times with Krebs solution.

Then, the coronary artery whose stability was measured was contracted with U45519, and then the composition prepared in Example 1 was treated at a concentration of 100 μg/ml to convert the isometric tension to a force-displacement transducer (HugoSachs). , Germany) was used to measure changes in the vasorelaxant effect using a physiograph (Grass physiograph, HugoSachs, Germany).

As a control, ginkgo biloba extract, which is conventionally used as an angioprotective agent, was used. The change in vasorelaxant effect was measured three times for each sample and expressed as the average and standard deviation. do. The results are shown in Table 1.

ED50 (μg/ml) Control (Ginkgo biloba extract) 265 Composition of Example 1 6.2

As shown in Table 1, the composition of Example 1 exhibited a vasodilatory effect about 40 times higher than that of the control group (ginkgo leaf extract), confirming the high blood and relaxing efficacy of the composition according to the present invention.

<Test Example 2> Measurement of chronic polyarthritis inhibitory activity

(1) Experimental method [Whitehouse, M. W. (1988). in: CRC Handbook of Animal Models for the Rheumatic Diseases, Greenworld, R. A. and Diamond, H. S. (Eds), pp. 3-16. CRC Press, Boca Raton, Vol. One.]

Rats (n = 5) were injected with an arthritigen, and after 10-12 days, inflammation in the feet was confirmed, and the samples were orally administered twice a day for 6 days. In the control group, inflammation reached its peak 15 days after injection of the arthritis inducer. The sample reduced swelling of the feet, and swelling increased when administration of the sample was discontinued.

Specifically, 800 mcg of heat-sterilized Mycobacterium tuberculosis was mixed with 0.1 ml of squalane to avoid blood vessels and enter lymphatic vessels, resulting in female Wistar Mice (160-200 g) were injected into the tailbase with an inducer of chronic polyarthritis. After 10 days, the body weight and thickness of the hind paws and tail were measured, and the inflammation of the forepaws was scored from 0 to 4. After that, the sample was orally administered twice a day for 6 days, and the body weight and inflammation level were measured the next day and 5 days later to investigate the progress of arthritis.

(2) Experimental results

Table 2 below shows the anti-inflammatory effect of oral administration of the composition of Example 1 on arthritis-induced rats for 6 days. In Table 2 below, recurrence shows the difference between 1 day after the end of sample administration and 5 days after the end of sample administration.

back foot
(mm)
tail
(mm)
forefoot
weight
Inhibition (%)
Relapse
(Rebound)
back foot
forefoot
control group
0.91
0.23
2.7+
5
0
Example 1
0.58
-0.09
1.7+
7
28
31
0.7+
Comparative Example 1
0.76
-0.04
2.1+
5
12
12
0.1+
Comparative Example 2
0.81
-0.03
2.2+
6
11
13
0.2+
Comparative Example 3
0.75
-0.05
2.1+
5
13
14
0.2+
Comparative Example 4
0.79
-0.03
2.3+
5
12
12
0.1+
Comparative Example 5
0.80
-0.04
2.0+
5
11
12
0.2+

As shown in Table 2, the anti-inflammatory activity of the composition prepared in Example 1 increased synergistically compared to the compositions of Comparative Examples 1 to 5 in chronic polyarthritis-induced rats.

<Test Example 3> Cognitive ability and memory enhancement effect test

ADAS-cog test (Mohs et al., Psychopharmacol. Bull., 19(3): 448-450, 1983). The test method consists of six areas: word recall, word delayed recall, word recognition, memorization of test instructions, difficulty in finding words, and comprehension, and the scores of each area were summed and evaluated. Good (means high recognition ability and memory ability). 100 subjects were selected as a control group (20 persons), treatment group 1 (20 persons), treatment group 2 (20 persons), and treatment group 3 (20 persons). , randomly assigned to treatment 4 groups (20 patients). The treatment group 1 was given the composition prepared in Example 1 twice a day (150ml) for 12 weeks, the treatment group 2 was given the Comparative Example 1, the treatment 3 group the Comparative Example 2, the treatment 4 group the comparison In Example 3, the treatment group 5 was given the composition of Comparative Example 4 and the treatment group 6 was given the composition of Comparative Example 5 at the same dose for the same period of time, and the control group was given distilled water. Evaluation for effect verification was measured before administration and 4 weeks after administration, respectively, and the results are shown in Table 3 below.

control group kill group 1 kill group 2 kill group 3 kill group 4 kill group 5 kill group 5 before administration after administration before administration after administration before administration after administration before administration after administration before administration after administration before administration after administration before administration after administration word recall 5.32 5.28 5.30 3.21 5.42 4.98 5.22 4.81 5.13 4.83 5.40 5.02 5.32 5.12 delayed word recall 6.58 6.12 6.61 4.12 6.76 6.18 6.34 6.12 6.72 6.15 6.51 6.05 6.54 6.14 Word Recognition 4.76 4.32 4.82 2.26 4.26 4.16 4.79 4.12 4.66 4.11 4.71 4.06 4.82 4.12 Remember test instructions 0.31 0.29 0.32 0.11 0.34 0.23 0.30 0.21 0.33 0.28 0.31 0.25 0.35 0.23 hard to find words 0.35 0.32 0.33 0.15 0.39 0.28 0.33 0.31 0.34 0.31 0.34 0.30 0.32 0.30 understand 0.19 0.18 0.18 0.02 0.18 0.15 0.18 0.15 0.20 0.16 0.19 0.16 0.19 0.16 total score 17.51 16.51 17.56 9.87 17.35 15.98 17.16 15.72 17.38 15.84 17.46 15.84 17.54 16.07

As can be seen in Table 3, it was confirmed that the ADAS-cog index significantly decreased in each of the treatment groups, whereas there was little change in the index in the control group. Specifically, it was confirmed that the composition of Example 1 of the present invention significantly decreased in index compared to the compositions of Comparative Examples 1 to 5.

Therefore, it was confirmed that the composition according to the present invention can improve cognitive ability or memory ability, thereby significantly improving learning ability.

<Test Example 4> Evaluation of hangover relief effect

Male and female office workers (36 persons, male to female ratio: 36:12, 25-58 years old) who had experience of work difficulties due to hangovers at least once a month were evaluated on the degree of help in relieving hangovers.

For the evaluation, each office worker was divided into 6 groups (n = 6) and had them consume beverages containing the compositions of Example 1 and Comparative Examples 1 to 5 between 7:00 and 11:00 PM, and then relieve hangovers during normal times. Raisers consumed 1.5 times their respective dose.

Based on the experience before dinner the next day, the degree to which beverage intake was more helpful in relieving hangover than usual was scored using the 5-point scoring method in Table 4 below (5 points: very good, 4 points: excellent, 3 points: normal, 2 points) : bad, 1 point: very bad).

hangover relief effect Example 1 4.4±2.3 Comparative Example 1 1.2±1.0 Comparative Example 2 1.9±0.1 Comparative Example 3 1.3±2.1 Comparative Example 4 1.5±1.7 Comparative Example 5 1.2±1.1

As shown in Table 4, in the case of office workers who took the beverage containing the composition of Example 1, the effect of relieving hangover was very excellent. On the other hand, in the case of beverages containing the compositions of Comparative Examples 1 to 5, the effect of relieving hangover was lower than that of the present invention.

<Test Example 5> Body weight and blood cholesterol reduction test

Using ICR mice as experimental animals, breeding and comparison were performed between the test control group and the normal group using the beverages of Example 1 and Comparative Examples 1 to 5 as ingredients.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. The red ginseng drink used in this experiment was orally fed at a dose of 1 ml every day at a fixed time, and food and drinking water were freely consumed. The test animal breeding environment was kept at constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding by separating two animals in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.

After breeding, experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.

(1) Weight change

Changes in body weight and food intake of the experimental animals are shown in Tables 5 and 6, respectively.

Referring to Table 5 below, in the case of laboratory animals fed orally with a beverage containing the composition prepared in Example 1, the body weight was similar or decreased compared to before the experiment, whereas beverages containing the composition prepared in Comparative Examples 1 to 5 In the case of the experimental animals and normal groups orally fed, it can be confirmed that the body weight increased compared to before the experiment.

Referring to Table 6 below, it was confirmed that the food intake of the experimental animals and the normal group orally fed beverages containing the compositions prepared in Example 1 and Comparative Examples 1 to 5 were similar.

Before experiment (g) After experiment (g) Example 1 27.51 25.03 Comparative Example 1 27.75 27.87 Comparative Example 2 27.53 27.95 Comparative Example 3 27.62 27.91 Comparative Example 4 27.71 28.17 Comparative Example 5 27.62 28.09

Dietary intake (g) Example 1 4.0 Comparative Example 1 4.1 Comparative Example 2 4.0 Comparative Example 3 4.0 Comparative Example 4 4.1 Comparative Example 5 4.1

Through this, despite the similar dietary intake of all laboratory animals, the body weight of the laboratory animals consuming the beverage containing the composition of Example 1 did not increase, and was similar to before the experiment or decreased compared to before the experiment, so it is used as an anti-obesity beverage Confirmed possible.

(2) Blood cholesterol and triglyceride

Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 7 and 8 below.

Referring to Table 7 below, the test control group consuming the beverage containing the composition of Example 1 had a significantly reduced plasma triglyceride compared to before the experiment, whereas the test consuming the beverage containing the composition prepared from Comparative Examples 1 to 5 There was no significant change in the control group.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 112 Comparative Example 1 120 131 Comparative Example 2 121 134 Comparative Example 3 121 128 Comparative Example 4 120 134 Comparative Example 5 120 132

Referring to Table 8 below, the test control group consuming the beverage containing the composition of Example 1 showed a significant decrease in plasma cholesterol compared to before the experiment, whereas the beverages containing the compositions prepared from Comparative Examples 1 to 5 showed no significant change. You can see that it doesn't show up.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Comparative Example 1 157 150 Comparative Example 2 156 151 Comparative Example 3 156 152 Comparative Example 4 157 150 Comparative Example 5 155 149

Through the above results, the drink containing the composition of Example 1 according to the present invention was able to confirm the decrease in the amount of neutral lipids, confirming the characteristics of improving fat and cholesterol.

<Test Example 6> Efficacy test on physical function improvement

1. Samples and laboratory animals

The composition of Example 1 and the compositions of Comparative Examples 1 to 5 were used, and 5-week-old male Rat (Wistar) and 6-week-old male mouse (Hairless) were used as experimental animals.

In the animal experiment, the control group was bred with AIN-93G as a basic diet, and in the case of the experimental group, it was bred with AIN-93G mixed with each experimental sample.

2. Experiment method

It consisted of a non-stress positive control group, a stress control group, and a stress group (compositions of Example 1 and Comparative Examples 1 to 5), and each group used 10 mice.

The experimental device used a swimming exercise load, and the experimental diet was a modified diet based on the composition of AIN-93G, which was raised for 4 weeks in the free-feeding method.

In the exercise load experiment, after hanging a weight of 5% of the body weight on the tail, entering the constant temperature water bath, and recording the total swimming time immediately after the determination of exhaustion (death). Immediately after exhaustion, they were sacrificed and samples (serum or plasma, etc.) were collected.

In order to evaluate the fatigue recovery effect, the amount of glucose, lactic acid, creatine phosphokinase, and lactate dehydrogenase (LDH) in the blood as biomarkers and duration of exercise were evaluated. measured.

3. Results

<Comparison of swimming time of mice>

The swimming time until exhaustion of mice of the non-stress positive control group, the stress control group, and the stress group (compositions of Example 1 and Comparative Examples 1 to 5) is shown in Table 9 below.

Swimming time (minutes) Non-stress positive control group 52.5±4.21 stress control group 10.2±2.11 Example 1 51.1±3.31 Comparative Example 1 26.7±2.13 Comparative Example 2 23.4±2.21 Comparative Example 3 21.2±2.14 Comparative Example 4 22.6±2.65 Comparative Example 5 22.3±1.54

As shown in Table 9, in the group treated with the composition of Example 1, it can be confirmed that the physical function greatly increased, indicating that the exercise endurance improvement effect was improved (p<0.05).

<Test Example 7> Sensory test

In order to evaluate the sensory properties of the food composition of the present invention, a sensory test was conducted to compare a beverage using the composition prepared in Example 1 and a red ginseng beverage.

The sensory test for aroma, taste, color, texture, and overall preference was repeated three times for 20 sensory test agents, and the results shown in Table 10 below were obtained.

As a test method, a 5-point comparison scale method was used, and 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike were given respectively, and the final responses were summed. The arithmetic average value was calculated.

division Example 1 Red Ginseng Drink incense 4.5 3.3 taste 4.4 3.1 color 4.6 3.0 texture 4.6 3.2 overall sign 4.6 3.1

As a result of the experiment, the aroma, taste, color and texture of the beverage according to the present invention were very high, so the overall preference was 4.6, while the red ginseng beverage had a very low overall preference of 3.1.

Examples of preparations using the composition of the present invention are exemplified below.

<Formulation Example 1> Manufacture of health drink

Composition of Example 1 ................... 200 mg

Citric acid ................................................ 1000 mg

Oligosaccharides ................................................ 100 g

Plum concentrate .................................. 2 g

Taurine ................................................ 1 g

Add purified water ................... Total 900 ml

After mixing the above components according to the usual health drink manufacturing method, stirring and heating at 85 ° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2-liter container, sealed and sterilized, and then refrigerated according to the present invention. It is used in the manufacture of health beverage compositions.

<Formulation Example 2> Manufacture of health drink

Composition of Example 1 ................................... 50 ml

Graviola Extract ................................... 10 ml

Coconut Flower Juice ................................... 5ml

Passion Fruit ................................. 5ml

Add coconut water ................... Total 1000 ml

After mixing the above components according to the usual health drink manufacturing method, stirring and heating at 85 ° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2-liter container, sealed and sterilized, and then refrigerated according to the present invention. It is used in the manufacture of health beverage compositions.

<Formulation Example 3> Manufacture of health drink

Composition of Example 1 ................... 50 ml

Graviola Extract ................................... 10 ml

Coconut Flower Juice ................................... 5ml

Red ginseng extract ................................. 5ml

Add coconut water ................... Total 1000 ml

After mixing the above components according to the usual health drink manufacturing method, stirring and heating at 85 ° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2-liter container, sealed and sterilized, and then refrigerated according to the present invention. It is used in the manufacture of health beverage compositions.

Although the composition ratio is a mixture of ingredients suitable for a relatively favorite beverage in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and ethnic preferences such as the class of demand, the country of demand, and the purpose of use.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (7)

It contains the fermented liquid of the mixed extract of bitter gourd, banana, mate, ginger and stevia as an active ingredient,
The fermentation broth of the mixed extract of bitter gourd, banana, mate, ginger and stevia is fermented after mixing bitter gourd, banana, mate, ginger and stevia in a weight ratio of 1: 1: 1: 1: 1, followed by extraction and concentration,
The content of the fermented liquid is 10 to 80% by weight based on the total weight of the composition, diabetes, hypertension, arthritis, Parkinson's disease and a food composition having an improvement effect and hangover relief effect for dementia. delete According to claim 1,
Food composition, characterized in that the food composition is a beverage composition. Preparation of a food composition having an effect of improving diabetes, hypertension, arthritis, Parkinson's disease and dementia and relieving hangover containing fermented liquid of bitter gourd, banana, mate, ginger and stevia as an active ingredient, characterized in that it comprises the following steps method:
(S1) mixing bitter gourd, banana, mate, ginger, and stevia in a weight ratio of 1:1:1:1:1;
(S2) hot water extraction of the mixture obtained in step (S1) at a temperature of 90 to 120° C. for 1 to 24 hours using 2 to 20 times the weight of water to obtain an extract;
(S3) obtaining a concentrate by concentrating the extract obtained in step (S2) under reduced pressure; and
(S4) Lactic acid bacteria are inoculated into the concentrate obtained in step (S3) in an amount of 4 to 6% by weight based on the weight of the concentrate and cultured for 10 to 20 hours to obtain a mixed extract of bitter gourd, banana, mate, ginger and stevia. Obtaining a fermentation broth; delete delete According to claim 4,
The lactic acid bacteria are Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (L. plantarum ), Lactobacillus acidophilus (L. acidophilus ), Lactobacillus bulgaricus (L. bulgaricus ), Bifidobacterium longum (Bifidobacterium longum ), Bifidobacterium Bifidum (B. bifidum ) or a method for producing a food composition, characterized in that the mixed bacteria.