KR102585767B1 - Method for extracting polysaccharides with excellent blood sugar control effect from red ginseng - Google Patents

Abstract

The present invention relates to a method of extracting polysaccharides with excellent blood sugar control effects from red ginseng. By using subcritical water under high temperature and high pressure conditions as an extraction solvent, polysaccharides with excellent blood sugar control effects are extracted from red ginseng without treatment with ethanol, acid, or alkali. It relates to a polysaccharide extraction method that can not only extract from, but also maximize the preference of food compositions containing the polysaccharide.

Description

Method for extracting polysaccharides with excellent blood sugar control effects from red ginseng {METHOD FOR EXTRACTING POLYSACCHARIDES WITH EXCELLENT BLOOD SUGAR CONTROL EFFECT FROM RED GINSENG}

The present invention relates to a method of extracting polysaccharides with excellent blood sugar control effects from red ginseng. More specifically, by using subcritical water under high temperature and high pressure conditions as an extraction solvent, not only can polysaccharides with excellent blood sugar control effects be extracted from red ginseng without treatment with ethanol, acid, or alkali, but also a food composition containing the polysaccharides. It relates to a polysaccharide extraction method that can maximize preference.

Diabetes is a disease in which blood sugar levels rise and nutrients are not properly utilized due to a lack or malfunction of insulin secreted by the pancreas. It is a disease in which blood sugar is excreted in urine or converted to cholesterol or neutral fat in the blood.

If you have diabetes, your body cannot produce as much insulin as it needs, or the produced insulin does not work properly on cells, blood sugar levels rise, and excess sugar is excreted through urine, causing symptoms such as loss of energy and easy fatigue. appear.

In Korea, approximately 5% of adults are known to have diabetes, and if not treated properly, diabetes causes complications such as diabetic retinopathy, diabetic nephropathy, vascular disorders, neuropathy, and arteriosclerosis, which are the overall cause of death. It is a serious disease that ranks third among people.

Drugs for the treatment of diabetes have already been developed, so insulin preparations are effective for type 1 diabetes mellitus (insulin-dependent diabetes mellitus (IDDM)), a type of autoimmune disease, and non-insulin-dependent diabetes. For (type 2 diabetes mellitus; non-insulin-dependent diabetes mellitus (NIDDM)), sulfonylurease (tolbutamide, chloropropamide, glibenclamide, etc.) and biguanides (metofrmin) drugs are used.

However, in the treatment of diabetes, it is essential to continuously manage diabetes by combining diet and rehydration therapy with the use of these medications. Therefore, it can be said that there is an urgent need to develop new drugs derived from natural products that have fewer side effects even when taken for a long period of time, or functional foods that have effective preventive and therapeutic effects when taken naturally in the same way as daily meals.

Natural products reported to be effective in treating diabetes include an anti-diabetic composition using fermented citrus lactic acid bacteria (Korean Patent No. 10-146216) and an anti-diabetic composition containing glycolic acid extract (Korean Patent Publication No. 10-2015-0097963). ), etc.

Meanwhile, ginseng (Panax ginseng C. A. Meyer) is a plant belonging to the genus Panax ginseng and is one of the representative medicinal crops whose roots are mainly used in oriental medicine. In addition, it is a herbal medicine that has been used in Korea, China, and Japan for over 2,000 years. It has been used empirically to prevent diseases and extend lifespan, and research on its useful functions in the body is actively underway.

The main ingredient of ginseng is ginsenoside, and ginsenosides Rb1, Rb2, and Rc of the protopanaxadiol family, and ginsenosides Re, Rg1, and Rf of the protopanaxatriol family are known. . Through long-term research, the efficacy of ginseng has been shown to enhance the human body's immunity, anti-cancer effect, anti-inflammatory effect, anti-inflammatory effect, and improve stamina. Fresh ginseng in its natural state is processed to improve storage and effectiveness, and the result is as follows. It is classified into white ginseng, red ginseng, and black ginseng.

Specifically, red ginseng refers to red ginseng that is dried by steaming fresh ginseng for a certain period of time. In particular, it has various health functions such as anti-cancer activity, anti-aging, immune improvement function, osteoporosis prevention, blood circulation, improvement of high blood pressure and diabetes, etc. It is known that

The red ginseng is generally consumed as an extract extracted through an extraction process or in a circular form, and this extraction process refers to a process of separating the active ingredients by infiltrating a solvent into the raw material, red ginseng.

The key to the extraction process is to extract the active ingredients from red ginseng as efficiently as possible in a short period of time. Long-term extraction is necessary to obtain many active ingredients and high yields, but prolonged extraction may result in the destruction of the active ingredients already obtained. . Therefore, shortening the extraction time is a very important factor.

Recently, various methods have been developed to achieve high yield and shorten extraction time for extracting active ingredients from red ginseng. Specifically, according to Domestic Patent No. 10-1079698, a method is developed to increase the active ingredients and extraction yield and at the same time shorten the extraction time by extracting the red ginseng added with water in the 'extraction step' while pulverizing it. It is being proposed. However, this method not only does not make it easy to grind red ginseng added with water, but also has a problem in that the active ingredients may be destroyed during grinding. Existing disclosed extraction methods use ethanol, acid, or alkaline components as solvents during the extraction process. There is a problem that the extraction efficiency does not meet expectations.

Accordingly, the present applicant not only can effectively extract polysaccharides with excellent blood sugar control effects from red ginseng by using subcritical water under high temperature and high pressure conditions as an extraction solvent without treating ethanol, acid, alkali, etc., but also extracts the polysaccharides from red ginseng. We have developed a polysaccharide extraction method that can maximize the preference of food compositions containing it.

KR 10-1079698 B1

The purpose of the present invention is to provide a method for extracting polysaccharides with excellent blood sugar control effects from red ginseng.

Another object of the present invention is to provide a method for extracting polysaccharides with excellent blood sugar control effects from red ginseng without treatment with ethanol, acid, or alkali, by using subcritical water under high temperature and high pressure conditions as an extraction solvent.

Another object of the present invention is to maximize the preference of food compositions containing polysaccharides extracted by the above extraction method.

In order to achieve the above object, a method of extracting polysaccharides with excellent blood sugar control effect from red ginseng according to an embodiment of the present invention includes the steps of 1) drying and pulverizing red ginseng; 2) immersing the dried and ground red ginseng in the pretreatment composition for 10 to 12 hours; 3) extracting active ingredients from the red ginseng pretreated in step 2) using subcritical water; 4) preparing a filtrate containing red ginseng polysaccharide by centrifuging and filtering the active ingredient extracted in step 3) above under reduced pressure; and 5) crystallizing the filtrate obtained in step 4) above.

The pretreatment composition in step 2) may include purified water, thyme (Thymus vulgaris) extract, and carob (Ceratonia siliqua (L.) Taub.) extract.

Step 3) may use a subcritical water temperature of 120 to 210°C and 0.2 Mpa to 3.0 Mpa.

The polysaccharide may exhibit a blood sugar control effect through starch-decomposing enzyme inhibition ability.

The polysaccharide may have a molecular weight of 30,000 to 35,000 Da.

A pharmaceutical composition for preventing and improving diabetes according to another embodiment of the present invention may include polysaccharides extracted according to the above extraction method.

A food composition for preventing and improving diabetes according to another embodiment of the present invention may include polysaccharides extracted according to the above extraction method.

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

A method for extracting polysaccharides with excellent blood sugar control effects from red ginseng according to an embodiment of the present invention includes the steps of 1) drying and pulverizing red ginseng; 2) immersing the dried and ground red ginseng in the pretreatment composition for 10 to 12 hours; 3) extracting active ingredients from the red ginseng pretreated in step 2) using subcritical water; 4) preparing a filtrate containing red ginseng polysaccharide by centrifuging and filtering the active ingredient extracted in step 3) above under reduced pressure; and 5) crystallizing the filtrate obtained in step 4) above.

Step 1) of the present invention is a step of drying and pulverizing red ginseng, and is a step for effectively extracting the polysaccharide with excellent blood sugar control effect of the present invention by drying and pulverizing the red ginseng to increase the surface area.

As the surface area increases by pulverizing the red ginseng, the contact area between the solvent and the red ginseng can be increased in the process of extracting the active ingredient in step 3), which has the advantage of increasing extraction efficiency. .

Step 2) of the present invention is a step of immersing the dried and ground red ginseng in step 1) into the pretreatment composition for 10 to 12 hours. When the immersion step is performed, the ingredients contained in the pretreatment composition act on the red ginseng. Therefore, there is an advantage in that the blood sugar control effect of the polysaccharide extracted according to the above extraction method can be maximized.

Furthermore, when the immersion step is performed, there is an advantage in that the preference of the food composition containing the polysaccharide extracted according to the extraction method can be maximized due to the action of the ingredients contained in the pretreatment composition.

Step 3) of the present invention is a step of extracting the active ingredient from the red ginseng pretreated in step 2) using subcritical water. By using subcritical water without treatment with ethanol, acid, or alkali as a solvent condition, the present invention It has the advantage of maximizing the extraction efficiency of active ingredients such as polysaccharides.

Meanwhile, the active ingredients extracted from the red ginseng include polysaccharides, ginsenoside, saponin, etc. of the present invention, but are not limited thereto as long as they have excellent blood sugar control effects.

Step 4) of the present invention is a step of centrifuging the active ingredients extracted in step 3) and filtering them under reduced pressure to prepare a filtrate containing red ginseng polysaccharides. Among the active ingredients extracted in step 3), the polysaccharides of the present invention are centrifuged. It is separated through separation and purified through reduced pressure filtration.

That is, step 4) of the present invention is a step of filtering only the polysaccharide component desired in the present invention among the active ingredients extracted in step 3).

The centrifugation is preferably performed at a speed of 6000 rpm to 7000 rpm for 10 to 30 minutes, and the reduced pressure filtration is performed using 20 to 25 ㎛ NO. 4 Filter paper can be used.

In addition, the method for separating and purifying the polysaccharide component of the present invention among the above active ingredients is preferably centrifugation and reduced-pressure filtration, but is not limited thereto.

Step 5) of the present invention is a step of crystallizing the filtrate that has gone through step 4) above. When the filtrate containing the polysaccharide component of the present invention is used in the form of a powder crystallized through a drying process or in a liquid state, There is an advantage that the blood sugar control effect can be further improved.

Meanwhile, the drying is preferably hot air drying, but is not limited thereto.

Preferably, the method of extracting polysaccharides with excellent blood sugar control effects from red ginseng according to the present invention includes, after step 4), 4)-1 the filtrate from step 4) for 40 to 60 minutes at -20 to -30°C. Liver quenching; And 4)-2 may further include heating the filtrate that has undergone the rapid cooling step at 120 to 150° C. for 40 to 60 minutes.

When steps 4)-1 and 4)-2 are further included, not only can the polysaccharide component of the present invention contained in the filtrate be more concentrated to maximize the blood sugar control effect, but also the polysaccharide of the present invention is included. It has the advantage of maximizing preference for prepared foods.

The pretreatment composition in step 2) may include purified water, thyme (Thymus vulgaris) extract, and carob (Ceratonia siliqua (L.) Taub.) extract.

Herbal plants such as thyme and carob are herbaceous plants whose flowers, seeds, stems, leaves, and roots are useful to humans, and have played an important role since ancient times as medicinal herbs for pain relief, sedation, etc., as well as for preservatives and insecticides. Today, it is a natural material that is receiving more and more attention due to the toxicity of chemicals to the human body, concerns about environmental pollution, and its excellent efficacy.

The above-mentioned thyme (Thymus vulgaris) is an aromatic plant belonging to the Lamiaceae family and has grayish green small leaves. There are two main varieties, one of which is the southern French variety also called serpolet ( meridionale (wild thyme) and the other (Thymus vulgaris), also called winter thyme (thym dhiver), German thyme (thym allemand), or farigoule, is taller, has wider leaves, and a bitter taste. stronger. Lemon thyme (thym citron, T. citriodorus) is also widely used to give a refreshing flavor to various dishes. Thyme has a very pleasant scent and contains the essential oil thymol, which has antiseptic properties. Thyme, one of the basic aromatic herbs in cooking, can be used fresh or dried and used alone or added to make a bouquet garni.

The carob {Ceratonia siliqua (L.) Taub.} is an evergreen broad-leaved shrub that grows to a height of about 10 m and is drought tolerant. The leaves contain resin. Small, dark greenish-brown flowers bloom in the fall, and long green pods hang from them. These pods turn chocolate-colored when ripe, and contain small, shiny, hard beans inside. Carob gum, which softens the skin, is popular as a skin pack and is also used to treat diarrhea.

When the dried and ground red ginseng in step 1) is immersed in the pretreatment composition for 10 to 12 hours, the ingredients contained in the pretreatment composition act on the red ginseng, resulting in the blood sugar control effect of the polysaccharide extracted according to the extraction method. In addition to being able to improve, when the polysaccharide is included in a food composition, etc., there is an advantage of being able to improve the preference of consumers who consume it.

Preferably, the pretreatment composition may further include a natural extract selected from the group consisting of Gaesosirangaebi extract, Jeomnadonnamul extract, and mixtures thereof.

Potentilla supina L. is a perennial plant belonging to the primrose family. The small leaves (leaves) of Potentilla supina L. have deep serrated edges, and their shape resembles a pitchfork, so they are also called pitchfork. In Korea, it grows in fields, roadsides, and vacant lots all over the country. The stem height is about 20 to 50 cm. The lower part grows obliquely to the side and then stands up straight. The leaves are opposite each other and are pinnate compound leaves made up of 2 to 4 pairs of small leaves with long petioles. The small leaves are obovate, oval or lanceolate, 0.7 to 2.5 cm long and 0.8 to 1.4 cm wide, with rounded ends and serrated edges. From May to September, several yellow flowers with a diameter of 6 to 8 mm hang in the leaf axils at the ends of branches. The fruit is an achene, ripens in September to October, and is characterized by being hairless. Young stems and leaves are edible, and are distributed in temperate regions of the northern hemisphere, including Korea.

The Cerastium holosteoides var. hallaisanense is also called Ichae (耳菜), Gwoni (卷耳), Papa (婆婆), and Gajjachae (指甲菜). It commonly grows in fields or fields, and is 15 to 25 cm tall, with branched branches that grow obliquely, a black purplish color, and glandular hairs on the upper part. The leaves are characterized by being opposite each other, egg-shaped or egg-shaped, lanceolate, with smooth edges, narrow ends, and fine hairs. The flowers bloom from May to July, are white, hang on cyme inflorescences, and after the flowers fade, the ends of the small flower stems bend downward. There are 5 calyx pieces and the length is about 4.5mm. There are 5 petals, similar in length to the calyx, and the end is deeply split into two. There are 10 stamens, 1 pistil, and 5 styles. The fruit is a light yellowish brown capsule, cylindrical, runs horizontally, and is about 9mm long. The seeds are brown and have small wart-like protrusions. The above-mentioned Jeomnadonamul is eaten as a vegetable with young shoots and is also used as feed for livestock, and is distributed in Korea, Japan, China, etc. The basic species is similar to this, but is a perennial with a calyx length of 5.5 to 6.5 mm and a fruit length of 8 to 10 mm, and is also called C. holosteoides.

When the pre-treatment composition further includes a natural extract selected from the group consisting of Gaesosirangae extract, Jeonnam dandelion extract, and mixtures thereof, the active ingredients of these natural extracts act to control the blood sugar level of the polysaccharide extracted according to the extraction method. Not only can the control effect be maximized, but when the polysaccharide is included in a food composition, etc., there is an advantage in that the preference of consumers who consume it can also be maximized.

The extract is extracted using an extraction solvent selected from the group consisting of water, C ₁ to C ₆ lower alcohols, and mixtures thereof.

Specifically, to prepare the extract, there are steps of washing the natural product; Drying after washing; Grinding the natural product after drying; leaching the pulverized material using an organic solvent; Leaching and drying the sample; Leaching using water; The natural extract can be obtained by including the step of leaching.

The natural extract extracted using the organic solvent may further include fractionation using the organic solvent.

The method of preparing the extract may be a conventional extraction method in the art, such as ultrasonic extraction, leaching, and reflux extraction. Specifically, it may be an extract obtained by extracting a natural product from which foreign substances have been removed by washing and drying with water, alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, and may be an extract obtained by sequentially applying the solvents to the sample.

The reflux extraction method is based on 100 mL of water and alcohol having 1 to 6 carbon atoms, 10 to 30 g of pulverized natural product, reflux time of 1 to 3 hours, and alcohol or water having 1 to 6 carbon atoms.

More specifically, based on 100 mL of alcohol with 1 to 6 carbon atoms or 100 mL of water, 10 to 20 g of pulverized natural product, reflux time of 1 to 2 hours, and alcohol or water with 1 to 4 carbon atoms.

The leaching method is carried out at 15 to 30°C for 24 to 72 hours, and water or an alcohol with 1 to 6 carbon atoms is used as an extraction solvent. More specifically, the extraction is performed at 20 to 25°C for 30 to 54 hours, and the extraction solvent is water or an alcohol having 1 to 6 carbon atoms.

The ultrasonic extraction method proceeds at 30 to 50°C for 0.5 to 2.5 hours, and the extraction solvent is water or an alcohol with 1 to 6 carbon atoms. Specifically, extraction is performed at 40 to 50°C for 1 to 2.5 hours, and the extraction solvent is water or an alcohol with 1 to 6 carbon atoms.

The extraction solvent can be used in an amount of 2 to 50 times, more specifically, 2 to 20 times the weight of the sample. For extraction, the sample may be left for 1 to 72 hours, more specifically, 24 to 48 hours for leaching in the extraction solvent.

After extraction, the extract can be fractionated by sequentially applying a new fractionation solvent. The fractionating solvent used during fractionation is at least one selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride, and mixtures thereof, and is preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, additional methods such as concentration or freeze-drying can be used.

More preferably, the pretreatment composition contains 20 to 40 parts by weight of thyme (Thymus vulgaris) extract, 20 to 40 parts by weight of carob (Ceratonia siliqua (L.) Taub.) extract, and 5 parts by weight of Gaesosirangae extract, based on 100 parts by weight of purified water. It may include from 5 to 10 parts by weight and from 5 to 10 parts by weight of Jumna Dongnamul extract.

In the case of the above weight range, the blood sugar control effect of the polysaccharide extracted from red ginseng and the preference of food compositions containing it can be maximized. However, if the weight is below or exceeds the above range, the effect is reduced.

Step 3) may use a subcritical water temperature of 120 to 210°C and 0.2 Mpa to 3.0 Mpa.

The critical point of water is a temperature of 374℃ and a pressure of 22 MPa. Water above that critical point is called supercritical water, and subcritical water is pressurized hot water or compressed hot water. It is also called superheated water, and refers to hot water that maintains a liquid state under pressure (22.1 Mpa or less) between the boiling temperature (100℃) and the critical temperature (374℃). do.

As the temperature of water increases, the physical and chemical properties of water, especially the relative dielectric constant and ion product, change. The relative dielectric constant (e. or polarity of water) of water changes at 25°C. It decreases significantly as the temperature increases from 80 at 1 to 27 at 250℃. In other words, water in a subcritical state at 250°C has polar and non-polar properties like methanol (e = 33) and ethanol (e = 24) at 25°C, meaning that it possesses extraction (dissolution) ability.

Meanwhile, the ion product (Kw) of water is the product of the concentrations of hydrogen ions (H ⁺ ) and hydroxide ions (OH ^- ), and can be expressed as the ion product of water or the dissociation constant for water, and can be expressed as the ion product of water or the dissociation constant for water. The ion enemy shows a value of 10 ^-14 and changes rapidly as the temperature increases, increasing to 10 ^-11 at a pressure of 25MPa and a temperature of 250℃, then to 10 ^-19 at 390℃, and to 10 ^-22 at 500℃. It decreases to .

In other words, the dissociation constant of hydrogen ions and hydroxide ions in subcritical water increases by an order of ^magnitude (1000 times) compared to water at room temperature and pressure. This means that, in the case of subcritical water, it can act as an acid or base catalyst without adding additional acid or base substances, and has a high hydrolysis ability.

In the present invention, by using the subcritical water as an extraction solvent, active ingredients such as polysaccharides can be extracted from red ginseng through hydrolysis, and has excellent blood sugar control ability without treatment with ethanol, acid, alkali, etc. used as existing solvents. It has the advantage of being able to effectively extract polysaccharides, etc.

The subcritical water used as the extraction solvent of the present invention is preferably in a temperature condition of 120 to 210°C, but is not limited to this, and the pressure condition is also preferably in the range of 0.2 Mpa to 3.0 Mpa, but the subcritical water condition can be maintained. It is okay to use the maximum pressure of 22.1 Mpa.

Furthermore, the amount of subcritical water used as the extraction solvent is preferably 20 times or more compared to the dried and ground red ginseng in step 2), but is not limited to this.

The polysaccharide may exhibit a blood sugar control effect through starch-decomposing enzyme inhibition ability.

Meanwhile, the starch-decomposing enzyme may include alpha-glucosidase.

The alpha-glucosidase is a decomposition enzyme that hydrolyzes carbohydrates to produce alpha-glucose, and provides sugar for essential energy supply to organisms.

In humans, alpha-glucosidase acts in the final step of carbohydrate breakdown, so alpha-glucosidase-mediated production of blood sugar provides energy to the body to maintain a healthy state. Low concentrations of the alpha-glucosidase result in serious pathological changes such as Pompe's disease and impaired glycogen storage caused by alpha-glucosidase deficiency in lysosomes, and in contrast, the activity of the enzyme If this is high, the blood sugar level increases, which can cause problems such as diabetes.

Therefore, the polysaccharide extracted according to the present invention can exhibit a blood sugar control effect through the starch-decomposing enzyme inhibitory ability of alpha-glucosidase.

The polysaccharide may have a molecular weight of 30,000 to 35,000 Da.

Water-soluble extracts of red ginseng contain various types of sugars. Polysaccharides, which are monosaccharides including glucose and fructose, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides including maltose and saccharides, and many monosaccharides combined with each other, are also found in red ginseng. It was found that pectin material, a polysaccharide component isolated from red ginseng, is produced by acid hydrolysis of red ginseng, and its major components are galacturonic acid, glucose, galactose, and arabinose, and minor components are xylose, rhamnose, and galacturonan.

More specifically, in 1984, Hikino and Tomoda of Japan isolated and reported the polysaccharide components panaxan A, B, C, D, and E from Korean ginseng. Since then, a total of 21 types of panaxan, from panaxan F to panaxan U, have been isolated. It has been done. However, these polysaccharide components are combined with the same or different monosaccharides, and the main constituent sugars vary depending on the type of polysaccharide, but include glucose, arabinose, galactose, xylose, and rhamnose.

The panaxan A is composed of glucose (92.1%) and a small amount of peptide (1.7%) and has a molecular weight of about 14,000, while panaxan B contains 95.9% of glucose and 0.7% of peptide and is a peptidoglycan with a molecular weight of about 1,800,000. Partial structures are being revealed. It has been revealed through animal experiments that the physiological activity of these polysaccharide components has the effect of significantly suppressing hyperglycemia induced by treatment with alloxan, an experimental diabetes-inducing substance.

The polysaccharide of the present invention may include the 21 types of panaxan, etc., but is not limited thereto as long as it is a polysaccharide derived from red ginseng that can exhibit a blood sugar control effect.

Meanwhile, the molecular weight of the polysaccharide of the present invention is preferably 30,000 to 35,000 Da, so that the absorption rate in the body can be increased upon ingestion, but it is not limited thereto.

A pharmaceutical composition for preventing and improving diabetes according to another embodiment of the present invention may include polysaccharides extracted according to the above extraction method.

The pharmaceutical composition of the present invention may include a pharmaceutically acceptable carrier. The composition containing a pharmaceutically acceptable carrier may be in various oral or parenteral dosage forms. When formulated, it can be prepared using diluents or excipients such as commonly used fillers, extenders, binders, wetting agents, disintegrants, and surfactants. Solid preparations for oral administration may include tablets, powders, granules, capsules, etc., and these solid preparations contain one or more compounds and at least one excipient, such as starch, calcium carbonate, sucrose, or lactose ( It can be prepared by mixing lactose), gelatin, etc. Additionally, in addition to simple excipients, lubricants such as magnesium stearate, talc, etc. may also be used. Liquid preparations for oral administration include suspensions, oral solutions, emulsions, and syrups. In addition to the commonly used simple diluents such as water and liquid paraffin, various excipients such as wetting agents, sweeteners, fragrances, and preservatives may be included. there is. Preparations for parenteral administration may include sterilized aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Non-aqueous solvents and suspensions may include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, and injectable esters such as ethyl oleate. As a base for suppositories, witepsol, macrogol, tween 61, cacao, laurel, glycerogelatin, etc. can be used.

In addition, the pharmaceutical composition of the present invention is selected from the group consisting of tablets, pills, powders, granules, capsules, suspensions, oral solutions, emulsions, syrups, sterilized aqueous solutions, non-aqueous solvents, suspensions, emulsions, freeze-dried preparations and suppositories. It can have any one formulation selected.

The pharmaceutical composition of the present invention is manufactured taking into account the effective dose range, and the unit dosage form formulated in this way uses a specialized dosing method according to the individual's needs and the judgment of an expert who monitors or observes the administration of the drug as needed. Alternatively, it can be administered several times at regular time intervals.

A food composition for preventing and improving diabetes according to another embodiment of the present invention may include polysaccharides extracted according to the above extraction method.

The term “food” refers to a natural product or processed product containing one or more nutrients, preferably in a state that can be eaten directly after a certain degree of processing. In the usual sense, it means food. , which includes all food additives, functional foods, and beverages.

Foods to which the food composition can be added include, for example, various foods, beverages, gum, tea, vitamin complexes, functional foods, etc. Additionally, special nutritional foods (e.g., milk formula, infant and baby food, etc.), processed meat products, fish products, tofu, jelly, noodles (e.g., ramen, noodles, etc.), breads, health supplements, seasoned foods (e.g., soy sauce) , soybean paste, red pepper paste, mixed paste, etc.), sauces, confectionery (e.g., snacks), candy, chocolate, gum, ice cream, dairy products (e.g., fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (various types of kimchi) , pickles, etc.), beverages (e.g., fruit drinks, vegetable drinks, soy milk, fermented drinks, etc.), and natural seasonings (e.g., ramen soup, etc.), but are not limited thereto. The food, beverage or food additive can be manufactured by conventional manufacturing methods.

In addition, the above-mentioned “functional food” or “health functional food” refers to a food group or food composition that has added value to the food by using physical, biochemical, biotechnological methods, etc. to function and express the function of the food for a specific purpose. It refers to food designed and processed to fully express the body's regulatory functions related to defense rhythm control, disease prevention and recovery, etc., and specifically, it may be a health functional food. The functional food may include food auxiliary additives that are foodologically acceptable, and may further include appropriate carriers, excipients, and diluents commonly used in the production of functional foods.

The type of health supplement is not limited thereto, but may be in the form of powder, granule, tablet, capsule, or beverage.

According to the method of extracting polysaccharides with excellent blood sugar control effects from red ginseng of the present invention, polysaccharides with excellent blood sugar control effects can be extracted from red ginseng without treatment with ethanol, acid, or alkali by using subcritical water under high temperature and high pressure conditions as an extraction solvent. You can. Furthermore, the preference of food compositions containing polysaccharides extracted by the above extraction method can be maximized.

Figure 1 shows a step-by-step method of extracting a polysaccharide with excellent blood sugar control effect from red ginseng according to an embodiment of the present invention.
Figure 2 shows the inhibition rate of enzyme activity of alpha-glucosidase according to the added concentration of polysaccharide 14 according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement it. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein.

[Preparation Example 1: Preparation of pretreatment composition]

Preparation of herbal extracts

The thyme was thoroughly washed under running water and then completely air-dried.

The dried thyme was ground in a blender and then made into powder. The powder sample was completely immersed in 50% diluted ethanol as an extraction solvent at a ratio of 1:10 (w;v), and then extracted three times for 3 hours while refluxing at 80°C. The extract was Whatman No. 2 Filtered with filter paper. The filtrate was concentrated under reduced pressure at 60°C to prepare thyme extract (TE).

Carob extract (KE) was prepared using the same method as the method for producing the thyme extract (TE).

Manufacture of Gaesosirangaebi extract and Jeomnadonnamul extract

Gaesosirangabi was washed, dried, and then pulverized. The pulverized material was mixed with ethanol diluted to 60%, extracted for 2 hours, cooled, filtered with Whatman filter paper, and the filtrate was obtained to prepare Gaesosirangae extract (PE), Jeomnadonnamul extract (CE) was prepared using the same manufacturing method.

Preparation of composition for pretreatment

The pretreatment composition of the present invention was prepared by mixing the thyme extract (TE), carob extract (KE), Gaesosirangae extract (PE), and snail extract (CE) in purified water as shown in Table 1 below.

T1 T2 T3 T4 T5 T6 T7 T8 Purified water 100 100 100 100 100 100 100 100 T.E. 30 30 30 30 30 30 30 30 KE 30 30 30 30 30 30 30 30 PE - 7.5 - 3 5 7.5 10 12 C.E. - - 7.5 3 5 7.5 10 12

(Unit: parts by weight)

[Preparation Example 2: Extraction of polysaccharide]

In order to confirm the effect of the method of extracting the polysaccharide with excellent blood sugar control effect of the present invention from red ginseng, each step was configured as shown in Table 2 below to extract the polysaccharide of the present invention from red ginseng.

T1 to T8 are pretreatment compositions used in step S2 of the present invention and are the pretreatment compositions prepared in Preparation Example 1.

Meanwhile, ○ means that the step has been passed, and Χ means that the step has not been passed.

S1 S2 S3 S4 S4-1 S4-2 S5 Control polysaccharide ○ Χ ○ ○ ○ ○ ○ polysaccharide 1 ○ ○(+T1) ○ ○ Χ Χ ○ polysaccharide 2 ○ ○(+T2) ○ ○ Χ Χ ○ polysaccharide 3 ○ ○(+T3) ○ ○ Χ Χ ○ polysaccharide 4 ○ ○(+T4) ○ ○ Χ Χ ○ polysaccharide 5 ○ ○(+T5) ○ ○ Χ Χ ○ polysaccharide 6 ○ ○(+T6) ○ ○ Χ Χ ○ polysaccharide 7 ○ ○(+T7) ○ ○ Χ Χ ○ polysaccharide 8 ○ ○(+T8) ○ ○ Χ Χ ○ polysaccharide 9 ○ ○(+T1) ○ ○ ○ ○ ○ polysaccharide 10 ○ ○(+T2) ○ ○ ○ ○ ○ Polysaccharide 11 ○ ○(+T3) ○ ○ ○ ○ ○ Polysaccharide 12 ○ ○(+T4) ○ ○ ○ ○ ○ Polysaccharide 13 ○ ○(+T5) ○ ○ ○ ○ ○ polysaccharide 14 ○ ○(+T6) ○ ○ ○ ○ ○ polysaccharide 15 ○ ○(+T7) ○ ○ ○ ○ ○ Polysaccharide 16 ○ ○(+T8) ○ ○ ○ ○ ○

S1: Steps of drying and grinding red ginseng

S2: Step of immersing the dried and ground red ginseng in the pretreatment composition for 10 hours

S3: Extracting active ingredients from red ginseng that has undergone the immersion step using subcritical water of 210°C and 2.1 Mpa as a solvent.

S4: Filtration step in which the active ingredient is centrifuged at 6,500 rpm for 20 minutes and filtered under reduced pressure on No 4 filter paper.

S4-1: Quickly cooling the filtrate that has gone through the filtration step for 50 minutes at -25°C.

S4-2: Heating the filtrate that has gone through the quenching step at 130°C for 50 minutes

S5: Drying the filtrate with hot air for 24 hours to crystallize it into powder form

[Experimental Example 1: Experiment on the blood sugar control effect of polysaccharides extracted according to the present invention]

In order to confirm the blood sugar control effect of each polysaccharide extracted in Preparation Example 2, the inhibitory activity of alpha-glucosidase according to treatment of the polysaccharides was confirmed.

The inhibitory activity of the polysaccharides against alpha-glucosidase was measured using ρ-nitrophenyl-α-D-glucopyranoside as a substrate.

0.4 mg/ml of the polysaccharides (control polysaccharide and polysaccharides 1 to 16) were added to 40 μL of 0.1 M phosphate buffer solution (pH 6.8), and then 25 μL of the diluted enzyme solution was added. After adding 25 μL of ρ-nitrophenyl-α-Dglucopyranoside, react at 37°C for 30 minutes and add 100 μL of 0.2 M sodium carbonate solution. The reaction was terminated and the amount of free ρ-nitrophenol produced was measured at 405 nm.

The enzyme activity inhibition rate was measured from the difference from the value obtained by adding an equal amount of the phosphate buffer solution instead of the polysaccharide of the present invention (control polysaccharide and polysaccharide 1 to 16), and the polysaccharide (control polysaccharide and polysaccharide 1 to 16) treatment. The enzyme activity inhibition rate of alpha-glucosidase is shown in Table 3 below.

Meanwhile, Figure 2 shows the inhibition rate of alpha-glucosidase enzyme activity according to the real-time added concentration of polysaccharide 14, which was confirmed to have the best inhibition rate of alpha-glucosidase enzyme activity.

Enzyme activity inhibition rate (%) Control polysaccharide 15 polysaccharide 1 31 polysaccharide 2 42 polysaccharide 3 39 polysaccharide 4 40 polysaccharide 5 58 polysaccharide 6 60 polysaccharide 7 59 polysaccharide 8 41 polysaccharide 9 63 polysaccharide 10 73 Polysaccharide 11 72 Polysaccharide 12 71 Polysaccharide 13 89 polysaccharide 14 93 polysaccharide 15 89 Polysaccharide 16 71

As shown in Table 3, when including the step of immersing dried and ground red ginseng in the pretreatment composition compared to the control polysaccharide that does not include the step of immersion in the pretreatment composition (polysaccharides 1 to 16), alpha-glucose It can be seen that the inhibitory ability of α-glucosidase enzyme is excellent, and through this, it can be confirmed that the blood sugar control effect is excellent.

On the other hand, when steps S4-1 and S4-2 are included in the polysaccharide extraction process (polysaccharides 9 to 16), the amount of alpha-glucosidase enzyme is higher compared to the case where steps S4-1 and S4-2 are not included (polysaccharides 1 to 8). It can be seen that the inhibition ability is excellent.

In addition, it can be confirmed that the effect is maximized in polysaccharides 13 to 15 among the polysaccharides extracted including steps S4-1 and S4-2.

[Experimental Example 2: Evaluation of palatability of polysaccharide extracted according to the present invention]

The palatability of each polysaccharide extracted in Preparation Example 2 was evaluated.

After making the tea containing the control polysaccharide and polysaccharide 1 to 16, it was provided to 20 adult men and women and asked to evaluate the taste and aroma.

Evaluation scores were requested from 1 to 10 points for each item, and the evaluation results were converted into average scores. The higher the number, the higher the preference for the index, and the results are shown in Table 4 below.

taste incense Overall preference (average) Control polysaccharide One 2 1.5 Polysaccharide 1 3 3 3 polysaccharide 2 3 5 4 polysaccharide 3 3 4 3.5 polysaccharide 4 5 3 4 Polysaccharide 5 6 5 5.5 polysaccharide 6 6 6 6 polysaccharide 7 5 6 5.5 polysaccharide 8 5 3 4 polysaccharide 9 6 6 6 polysaccharide 10 7 7 7 Polysaccharide 11 7 8 7.5 Polysaccharide 12 7 7 7 Polysaccharide 13 9 9 9 polysaccharide 14 10 9 9.5 polysaccharide 15 9 9 9 Polysaccharide 16 7 7 7

(Unit: index)

Referring to Table 4 above, compared to the control polysaccharide that does not include the step of immersing in the pretreatment composition, when dried and ground red ginseng is included in the pretreatment composition (polysaccharides 1 to 16), excellent preference is shown. was confirmed.

On the other hand, it can be seen that when steps S4-1 and S4-2 are included in the polysaccharide extraction process (polysaccharides 9 to 16), preference is further improved compared to when steps S4-1 and S4-2 are not included (polysaccharides 1 to 8).

In addition, it can be confirmed that the effect is maximized in polysaccharides 13 to 15 among the polysaccharides extracted including steps S4-1 and S4-2.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements made by those skilled in the art using the basic concept of the present invention defined in the following claims are also possible. falls within the scope of rights.

Claims (7)

1) Drying and grinding red ginseng;
2) immersing the dried and ground red ginseng in the pretreatment composition for 10 hours;
3) extracting active ingredients from the red ginseng pretreated in step 2) using subcritical water at 210°C and 2.1 Mpa;
4) preparing a filtrate containing red ginseng polysaccharide by centrifuging and filtering the active ingredient extracted in step 3) above under reduced pressure; and
5) comprising the step of crystallizing the filtrate obtained in step 4) above,
The pre-treatment composition of step 2) includes purified water, thyme (Thymus vulgaris) extract, carob (Ceratonia siliqua (L.) Taub.) extract, Gaesosiriqua (L.) Taub.
A method of extracting polysaccharides with excellent blood sugar control effects from red ginseng. delete delete According to paragraph 1,
The polysaccharide exhibits a blood sugar control effect through starch-decomposing enzyme inhibition ability.
A method of extracting polysaccharides with excellent blood sugar control effects from red ginseng. According to paragraph 1,
The polysaccharide has a molecular weight of 30000 to 35000 Da.
A method of extracting polysaccharides with excellent blood sugar control effects from red ginseng. Comprising a polysaccharide extracted according to any one of claims 1, 4, and 5.
Pharmaceutical composition for preventing and improving diabetes. Comprising a polysaccharide extracted according to any one of claims 1, 4, and 5.
Food composition for preventing and improving diabetes.