KR19990065138A - Food containing oyster mushroom juice - Google Patents
Food containing oyster mushroom juice Download PDFInfo
- Publication number
- KR19990065138A KR19990065138A KR1019980000267A KR19980000267A KR19990065138A KR 19990065138 A KR19990065138 A KR 19990065138A KR 1019980000267 A KR1019980000267 A KR 1019980000267A KR 19980000267 A KR19980000267 A KR 19980000267A KR 19990065138 A KR19990065138 A KR 19990065138A
- Authority
- KR
- South Korea
- Prior art keywords
- oyster mushroom
- juice
- food
- mushroom juice
- cancer cells
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Heat Treatment Of Sheet Steel (AREA)
Abstract
본 발명은 느타리버섯 착즙액을 함유한 음식물에 관한 것으로서, 더욱 상세하게는 암세포에 대한 세포독성효과를 나타내는 느타리버섯 착즙액을 첨가하여 각종 음식물(음료, 츄잉껌, 캔디, 비스켓, 아이스크림 등)을 제조함으로써, 암의 발생 또는 진전을 예방 또는 지연시킬 수 있는 기능이 기대되는 느타리버섯 착즙액을 함유한 음식물에 관한 것이다.The present invention relates to a food containing oyster mushroom juice, and more particularly to the preparation of various foods (beverages, chewing gum, candy, biscuits, ice cream, etc.) by adding oyster mushroom juice having a cytotoxic effect on cancer cells. The present invention relates to a food or beverage containing oyster mushroom juice, in which a function capable of preventing or delaying the development or progress of cancer is expected.
Description
본 발명은 느타리버섯 착즙액을 함유한 음식물에 관한 것으로서, 더욱 상세하게는 암세포에 대한 세포독성효과를 나타내는 느타리버섯 착즙액을 첨가하여 각종 음식물(음료, 츄잉껌, 캔디, 비스켓, 아이스크림 등)을 제조함으로써, 암의 발생 또는 진전을 예방 또는 지연시킬 수 있는 기능이 기대되는 느타리버섯 착즙액을 함유한 음식물에 관한 것이다.The present invention relates to a food containing oyster mushroom juice, and more particularly to the preparation of various foods (beverages, chewing gum, candy, biscuits, ice cream, etc.) by adding oyster mushroom juice having a cytotoxic effect on cancer cells. The present invention relates to a food or beverage containing oyster mushroom juice, in which a function capable of preventing or delaying the development or progress of cancer is expected.
암은 우리나라 사람의 사망원인 중 하나로 발병사실을 알고난 뒤 1년 이내에 사망하는 경우가 전체의 51.1%이며, 치료 실적은 꾸준하게 향상돼 왔지만 의학자들은 20세기말까지 완치율(5년 생존율)이 50%를 넘지 못할 것이라고 보고 있다. 해마다 세계적으로 8백만명의 환자가 발생되고 있으며, 이 중 5백만명이 죽는 인류 최악의 병이다.Cancer is one of the causes of death in Korea, and 51.1% of all cases die within one year of knowing the onset of disease, and the treatment results have been steadily improving. I don't think it will pass. Each year, there are 8 million cases worldwide, of which 5 million are the worst of all.
이러한 암의 유발인자인 발암물질(Carcinogen)로는 음식물(35%), 흡연(30%), 자외선, 화학물질, 기타 환경인자들이 있으며, 인간은 자의 또는 타의에 의하여 이러한 발암물질에 노출될 수 밖에 없는 것이 현실이다.Carcinogens that cause these cancers include food (35%), smoking (30%), ultraviolet rays, chemicals, and other environmental factors, and humans are exposed to these carcinogens on their own or by other means. There is no reality.
오늘날, 이러한 연유로 항암물질 소재의 개발이 실제 의약 뿐만아니라 식품화학분야에서도 활발하여 천연물 소재들에 대한 연구가 적극적으로 이루어지고 있는 실정이며, 또한 식품분야에도 실제 도입되어 오고 있다.Today, the development of anti-cancer substances is active in the field of food chemistry and food chemistry, and researches on natural products are being actively conducted.
이러한 천연물 소재의 한 예로 버섯에 대한 관심이 오늘날 증대되고 있는데, 일반적으로 버섯은 지구상에 수만종이나 존재하는 귀중한 생물자원이며, 분류학상으로는 대부분이 고등균류중의 담자균류(일부는 자낭균)에 속한다.As an example of this natural material, interest in mushrooms is increasing today. In general, mushrooms are a valuable biological resource that exists in the tens of thousands of species on earth. .
이들 버섯은 균사체의 영양대사로 얻어지는 대사산물이 축적된 자실체의 형태로 나타나는데, 최근에 와서 자실체 및 균사체의 추출물이나 균사체 배양물이 체질개선이나 각종 병의 예방과 치료에 효과가 있는 것으로 밝혀져, 건강식품이나 의약품으로서의 용도가 크게 증가하고 있는 실정이다.These mushrooms appear in the form of fruiting bodies where the metabolites obtained by the metabolism of mycelium accumulate. Recently, fruiting bodies and extracts of mycelium have been found to be effective in improving the constitution and preventing and treating various diseases. The use as a food or medicine is increasing significantly.
그러나, 이들의 항암작용에 있어서 중요한 점은 정상세포가 아닌 암세포에만 특이적으로 독성을 발휘할 수 있는 세포특이성을 갖고 있어야 한다는 점인데, 오늘날 항암효능을 나타내는 천연물질에 대한 많은 연구에도 불구하고, 특정 느타리버섯에 대한 항암연구는 없었으며, 또한 이를 음료, 츄잉껌, 캔디, 비스켓 및 아이스크림 등의 음식물에 적용한 예는 없었다.However, the important point in their anticancer activity is that they must have cell specificity that can specifically toxic to cancer cells, not normal cells. Despite many studies on natural substances that exhibit anticancer efficacy, There was no anticancer study of oyster mushrooms and no application of them to foods such as beverages, chewing gum, candy, biscuits and ice cream.
본 발명은 암세포에 대한 세포독성효과를 나타내는 느타리버섯 착즙액을 각종 음식물(음료, 츄잉껌, 캔디, 비스켓, 아이스크림 등)에 첨가함으로써, 암의 발생 또는 진전을 예방 또는 지연시킬 수 있는 느타리버섯 착즙액을 함유한 음식물을 제공하는 데 그 목적이 있다.The present invention is added to a variety of foods (drinks, chewing gum, candy, biscuits, ice cream, etc.), the oyster mushroom juice solution showing a cytotoxic effect on cancer cells, oyster mushroom juice solution that can prevent or delay the development or progress The purpose is to provide food containing.
본 발명은 느타리버섯 착즙액이 전체 음식물 함량중 0. 25%이상 함유된 느타리버섯 착즙액을 함유한 음식물을 그 특징으로 한다.The present invention is characterized by the food containing the oyster mushroom juice containing 0. 25% or more of the oyster mushroom juice.
이와 같은 본 발명을 더욱 상세히 설명하면 다음과 같다.Referring to the present invention in more detail as follows.
본 발명은 생리활성성분으로 암세포에 대하여 세포독성을 나타내는 느타리버섯 착즙액을 함유하는 음식물에 관한 것이다.The present invention relates to a food containing oyster mushroom juice that exhibits cytotoxicity against cancer cells as a physiologically active ingredient.
우선, 본 발명에서 음식물에 함유시키는 느타리버섯은 균사체의 영양대사로 얻어지는 대사산물이 축적된 자실체의 형태로 나타나는데, 이들의 자실체와 균사체를 물리적으로 착즙한 착즙액을 사용한다. 특히, 담자균이 생산하는 특정구조를 갖는 다당류는 오래전부터 종래의 화학요법제와는 달리 숙주내의 면역기능을 부활시키는 소위, 면역요법제로서의 항암효과를 나타냄이 알려져 왔다.First, the oyster mushroom contained in the food in the present invention appears in the form of the fruiting body in which the metabolite obtained by the metabolism of the mycelium is accumulated, and the juice of these fruiting bodies and the mycelium is physically juiced. In particular, polysaccharides having a specific structure produced by basidiomycete have been known for a long time, unlike conventional chemotherapeutic agents, to exhibit an anticancer effect as a so-called immunotherapy agent that revives immune function in the host.
지금까지의 연구에 의하면, 버섯 유래의 항암 다당류는 암세포의 존재하에 마크로파지(MΦ)를 자극하여 활성화하거나, 다른 마크로파지에 작용해서 임파구 활성인자인 인터루킨-1(interleukin-1)의 생산을 촉진한다. 또한, 이들 다당류는 비특이적으로 세포살해세포(natural killer cell)를 강화함과 동시에 인터루킨-2(interleukin-2)를 생산하여 세포위해성 T-임파구의 유도 및 생산을 촉진함으로써, 주로 비특이적인 작용으로 항종양 세포를 파괴하는 것으로 여겨지고 있다.Until now, mushroom-derived anticancer polysaccharides stimulate macrophage (MΦ) in the presence of cancer cells, or act on other macrophages to promote the production of lymphocyte activator interleukin-1. In addition, these polysaccharides non-specifically potentiate natural killer cells and produce interleukin-2 to promote the induction and production of cytotoxic T-lymphocytes. It is believed to destroy cells.
이들 느타리버섯 다당류의 복용시 약간의 발열성은 있으나 인체에 부작용이 적고, 독성면에서도 안정한 장점이 있다.These oyster mushroom polysaccharides have a slight exothermic effect, but less side effects to the human body, there is a stable advantage in terms of toxicity.
그 밖에도, 화학발암 등의 각종 원인으로 유발된 암에 적용될 수 있고, 다량으로 장기간 연속 복용하더라도 안전성이 높아, 외과요법, 방사선요법 및 화학요법 등과 병용할 수 있는 장점을 갖는다. 따라서, 담자균류의 다당류는 면역학적 암치료제의 매우 우수한 후보물질이 아닐 수 없다.In addition, it can be applied to cancers caused by various causes such as chemocarcinogenesis, high safety even in long-term continuous dose, has the advantage that can be used in combination with surgery, radiotherapy and chemotherapy. Therefore, polysaccharides of basidiomycetes are very good candidates for immunological cancer therapy.
본 발명은 상기한 특징을 지니고 있는 느타리 버섯으로부터 착즙액을 얻어 사용한다. 따라서, 이들로부터 착즙액을 얻기 위해서는 이들 느타리버섯을 자연상태 그대로 착즙기를 사용하는 물리적방법으로 착즙액을 제조하여 목적으로 하는 음식물 전체 함량중 0.25%이상의 범위내에서 포함시킨다. 왜냐하면, 음식물내에 느타리버섯 착즙액의 함량을 상기보다 너무 적게 함유시키면 본 발명이 목적으로 하는 효과를 얻을 수 없는 문제점이 있게 되어 바람직하지 않기 때문이다.The present invention is used to obtain a juice from the oyster mushroom having the above characteristics. Therefore, in order to obtain a juice from them, the juice of these oyster mushrooms is prepared in a physical method using a juicer as it is in a natural state and included within the range of 0.25% or more of the total food content. This is because, if the content of the oyster mushroom juice in the food is contained less than the above, there is a problem that the desired effect of the present invention can not be obtained, which is undesirable.
그리고, 본 발명은 상기에서 얻은 느타리버섯 착즙액을 음료, 츄잉껌, 캔디, 비스켓 및 아이스크림 중에서 선택된 1 종 이상의 음식물에 함유시키고, 통상적으로 알려진 방법에 의하여 이들 음식물을 제조한다.In addition, the present invention contains the oyster mushroom juice obtained above in one or more foods selected from beverages, chewing gum, candy, biscuits, and ice cream, and these foods are prepared by a commonly known method.
이와 같은 방법에 의하여 본 발명에 따른 느타리버섯 착즙액을 함유한 음식물을 제조함으로써, 각종 암세포에 대한 특이적인 세포독성을 나타내어 항암기능을 갖는 새로운 식품소재를 얻을 수 있게 된다.By preparing a food containing the oyster mushroom juice according to the present invention by such a method, it is possible to obtain a new food material having anti-cancer function by exhibiting specific cytotoxicity to various cancer cells.
이하, 본 발명을 실시예에 의거 더욱 상세히 설명하겠는 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by Examples.
실험예 1Experimental Example 1
천연물 착즙액(쑥 등 75종)의 암세포에 대한 세포독성 시험을 다음과 같이 실시하였다. 실험에 사용한 암세포주는 인간의 폐암 조직으로부터 분리한 A549 세포주(ATCC CCL185)이며, 배양은 RPMI1640 배지(10% 소태혈청 포함)로 37℃, 5% CO2/95% 공기조건의 배양기에서 배양하였다. 이때, 세포독성 시험은 1차 스크리닝 시험에 가장 적합한 시험법으로 알려진 MTT 분석법을 사용하였다.Cytotoxicity tests on cancer cells of natural extracts (75 species including mugwort) were performed as follows. The cancer cell line used in the experiment was an A549 cell line (ATCC CCL185) isolated from human lung cancer tissue, and cultured in an incubator at 37 ° C., 5% CO 2 /95% air, using RPMI1640 medium (including 10% bovine serum). At this time, the cytotoxicity test was used MTT assay known as the most suitable test method for the primary screening test.
실험방법을 상세히 기술하면, 폐암세포주(1.0 × 105cells/㎖)를 24 웰 플레이트(well plate)에 각각 분주하고, 24시간 본배양한 다음, 대상시료 착즙액을 최종농도 0.5%가 되도록 첨가한 후, 다시 48시간 배양하였다. 이때 대조군으로 동일부피의 증류수를 첨가하였다. 48시간 배양 후 MTT[Sigma M-5655] 용액을 각 웰에 첨가(최종농도 0.5 ㎎/㎖)하고, 4시간 반응시킨 다음 배지를 제거하였고, 형성된 포마잔 결정(formazan crystal)을 1 ㎖ MTT 용해용 용액[Sigma M-8910]으로 완전히 용해시킨 후, 각각의 흡광도를 측정하였다(570 ∼ 690 ㎚).Detailed description of the experimental method, lung cancer cell lines (1.0 × 10 5 cells / ㎖) are each dispensed in a 24-well plate, the main culture for 24 hours, and then the sample juice is added to the final concentration of 0.5% After incubation for 48 hours. At this time, the same volume of distilled water was added as a control. After 48 hours of incubation, MTT [Sigma M-5655] solution was added to each well (final concentration 0.5 mg / ml), reacted for 4 hours, and then the medium was removed, and the formazan crystal formed was dissolved in 1 ml MTT. After complete dissolution with a solution [Sigma M-8910], each absorbance was measured (570-690 nm).
세포독성효과는 대조군의 흡광도에 대한 시료처리군의 흡광도를 백분율로 나타낸 후, 전혀 효과가 없는 경우를 -, 30% 이하의 독성효과를 나타낸 경우는 +, 30% 이상 50% 이하인 경우는 ++, 그리고 50% 이상일 경우에는 +++로 각각 나타내었다. 그 결과는 다음 표 1에 나타낸 바와 같다.The cytotoxic effect is expressed as a percentage of the absorbance of the sample treatment group to the absorbance of the control group, and then-when there is no effect at all, + when the toxic effect is 30% or less, and when it is 30% or more and 50% or less ++. And, if more than 50% is represented by +++ respectively. The results are shown in Table 1 below.
실험예 2Experimental Example 2
상기 실험예 1의 결과, 느타리버섯 착즙액의 경우가 50% 이상의 가장 탁월한 세포독성효과를 나타내었으므로, 이를 1차 스크리닝 시험에서 최종 선발하여 본 실험예 2에 이용하였다. 그리고, 이들 느타리버섯 착즙액의 세포독성효과가 암세포주에 대한 특이성을 갖는지 여부를 확인하기 위하여, 6종의 인간 암세포주에 대한 세포독성시험을 다음과 같이 수행하였다.As a result of the Experimental Example 1, the case of oyster mushroom juice showed the most excellent cytotoxic effect of more than 50%, it was finally selected in the first screening test was used in this Experimental Example 2. In addition, in order to confirm whether the cytotoxic effects of these oyster mushroom juices have specificity for cancer cell lines, cytotoxicity tests on six human cancer cell lines were performed as follows.
실험에 사용한 암세포주는 위암세포(AGS), 폐암세포(A549), 자궁경부암세포(HeLa), 대장암세포(LS174T), 백혈병세포(HL-60), 그리고 간암세포(HepHIB) 등 6종이며, 이들 암세포의 배양배지는 다음과 같다.The cancer cell lines used in the experiment were gastric cancer cells (AGS), lung cancer cells (A549), cervical cancer cells (HeLa), colon cancer cells (LS174T), leukemia cells (HL-60), and liver cancer cells (HepHIB). The culture medium of cancer cells is as follows.
위암세포는 Ham's F-12K 영양배지(10% 소태혈청 포함), 폐암세포와 백혈병세포는 RPMI1640 배지(10% 소태혈청 포함), 자궁경부암세포와 대장암세포는 DMEM 배지(10% 소태혈청 포함), 그리고 간암세포는 α-MEM 배지(10% 소태혈청 포함)로 37℃, 5% CO2/95% 공기조건의 배양기에서 배양하였다.Gastric cancer cells contain Ham's F-12K nutrient medium (containing 10% fetal bovine serum), lung cancer cells and leukemia cells contain RPMI1640 medium (containing 10% fetal bovine serum), cervical cancer cells and colon cancer cells contain DMEM medium (containing 10% fetal bovine serum), Hepatocellular carcinoma cells were cultured in an incubator at 37 ° C., 5% CO 2 /95% air in α-MEM medium (including 10% fetal bovine serum).
세포독성시험은 실험예 1에서 사용한 방법과 동일한 MTT 분석법을 사용하였다. 그리고, 그 세포독성효과는 대조군의 흡광도에 대한 시료 처리군의 흡광도를 백분율로 나타낸 생존율(%)로 표시하였다.Cytotoxicity test was used the same MTT assay method used in Experimental Example 1. In addition, the cytotoxic effect was expressed as the percentage of survival (%) of the absorbance of the sample treated group to the absorbance of the control group.
그 결과는 다음 표 2에 나타낸 바와 같이 모든 세포주에서 유사한 세포독성 효과가 관찰되었으며(단, 간암세포주 및 백혈병세포주에서는 매우 미약한 세포독성을 보임), 세포독성의 효과는 위암세포, 자궁경부암세포, 대장암세포, 폐암세포, 간암세포, 백혈병세포의 순으로 나타났다.The results showed that similar cytotoxic effects were observed in all cell lines as shown in Table 2 (except that the hepatocellular carcinoma and leukemia cell lines showed very weak cytotoxicity). Colorectal cancer cells, lung cancer cells, liver cancer cells, leukemia cells were in order.
실험예 3Experimental Example 3
느타리버섯 착즙액의 세포독성효과에 대한 적정농도를 확인하기 위하여, 농도변화에 따른 세포독성시험을 실시하였다. 상기 표 2에서 얻은 결과로부터 가장 세포독성효과가 뛰어난 것으로 확인된 인간 위암세포주(AGS)를 대상으로 하였으며, 세포독성효과의 실험방법으로는 MTT 분석, SRB 분석 및 DNA 합성능(BrdU incorporation assay) 분석방법 등을 이용하였다. 이때, MTT 분석법은 상기 실험예 1에서와 동일한 방법으로 실시하였으며, 느타리버섯 착즙액의 농도는 각각 최종농도 0.05%, 0.10%, 0.25%, 0.50%가 되도록 첨가하였다. SRB 분석법과 DNA 합성능 분석법은 다음과 같은 방법으로 수행하였다.In order to confirm the proper concentration of cytotoxic effect of Pleurotus eryngii juice, cytotoxicity test was performed according to the concentration change. Human gastric cancer cell line (AGS) was identified as the most cytotoxic effect from the results obtained in Table 2, MTT analysis, SRB analysis and DNA synthesis ability (BrdU incorporation assay) analysis as an experimental method of cytotoxic effects Method and the like. At this time, MTT analysis was carried out in the same manner as in Experimental Example 1, the concentration of oyster mushroom juice was added so that the final concentration of 0.05%, 0.10%, 0.25%, 0.50%, respectively. SRB assay and DNA synthesis assay were performed in the following manner.
먼저, SRB 분석법에 대하여 상세히 기술하면, 위암세포주(0.5 × 104cells/㎖)를 24 웰 플레이트에 각각 분주하고, 24시간 전배양한 다음, 대상시료 착즙액을 각각 최종농도 0.05, 0.10, 0.25, 0.50%가 되도록 첨가한 후, 다시 48시간 배양하였다.First, the SRB assay is described in detail. The gastric cancer cell lines (0.5 × 10 4 cells / ml) are each dispensed into 24 well plates, pre-cultured for 24 hours, and then the target sample juices are respectively prepared at the final concentrations of 0.05, 0.10, and 0.25. , 0.50% was added and then cultured again for 48 hours.
이때 대조군으로 동일부피의 증류수를 첨가하였다. 48시간 배양 후, SRB 분석 키트[In vitroToxicology Assay Kit, Sigma Tox-6]를 이용하여 세포독성효과를 시험하였다. 세포독성효과는 대조군의 흡광도에 대한 시료처리군의 흡광도를 백분율로 나타낸 생존율(%)로 표시하였다.At this time, the same volume of distilled water was added as a control. After 48 hours of incubation, the cytotoxic effect was tested using the SRB assay kit [ In vitro Toxicology Assay Kit, Sigma Tox-6]. Cytotoxic effect was expressed as a percentage survival rate of the absorbance of the sample treated group to the absorbance of the control group.
다음으로, DNA 합성능 분석법('BrdU incorporation assay'라고도 함)을 상세히 기술하면, 위암세포주(0.5 × 104cells/㎖)를 24 웰 플레이트에 각각 분주하고, 24시간 전배양한 다음, 대상시료 착즙액을 각각 최종농도 0.05, 0.10, 0.25, 0.50%가 되도록 첨가한 후, 다시 72시간 배양하였다. 이때 대조군으로 동일부피의 증류수를 첨가하였다. 72시간 배양 후, Cell Proliferation ELISA, BrdU(colorimetric) kit (BM Cat. No. 1 647 229)를 이용하여 세포내 DNA로 결합된 BrdU의 양을 측정함으로써 느타리버섯 착즙액 처리군의 DNA 합성능을 조사하였다. 세포독성효과는 대조군의 흡광도에 대한 시료처리군의 흡광도를 백분율로 나타낸 상대 DNA 합성율(%)로 표시하였다.Next, detailing the DNA synthesis assay (also referred to as 'BrdU incorporation assay'), the gastric cancer cell lines (0.5 × 10 4 cells / ㎖) are each dispensed in a 24-well plate, pre-cultured for 24 hours, and then subject samples The juice was added to the final concentrations of 0.05, 0.10, 0.25, 0.50%, and then incubated for 72 hours. At this time, the same volume of distilled water was added as a control. After 72 hours of incubation, the DNA synthesis ability of the Pleurotus eryngii juice treatment group was measured by measuring the amount of BrdU bound to intracellular DNA using Cell Proliferation ELISA and BrdU (colorimetric) kit (BM Cat. No. 1 647 229). Investigate. The cytotoxic effect was expressed as a relative DNA synthesis rate (%) representing the absorbance of the sample treated group relative to the absorbance of the control group.
그 결과는 다음 표 3에 나타낸 바와 같이, MTT 분석법 및 SRB 분석법으로 관찰한 결과 느타리버섯 착즙액 0.25% 이상의 농도에서 현저한 세포독성효과가 관찰되었으며, DNA 합성능 또한 0.25% 이상의 농도에서 현저한 억제효과가 확인되었다.As shown in the following Table 3, as observed in the MTT assay and SRB assay, a significant cytotoxic effect was observed at the concentration of 0.25% or more of oyster mushroom juice, DNA synthesis ability also showed a significant inhibitory effect at a concentration of 0.25% or more Confirmed.
실시예 1Example 1
대추 엑기스 3.5%Jujube extract 3.5%
대추 퓨레 4.8%Jujube puree 4.8%
설 탕 7.78%Sugar 7.78%
느타리 착즙액 0.25% 이상0.25% or more of oyster juice
구연산 0.1135%Citric Acid 0.1135%
생강 엑기스 0.085%Ginger Extract 0.085%
정제수 83.77%Purified water 83.77%
상기한 바와 같은 조성과 함량으로 배합하여 통상적으로 알려진 제조방법에 따라 암세포에 대한 독성효과를 나타내는 느타리버섯 착즙액을 함유한 음료를 제조하였다.Formulated with the composition and content as described above to prepare a beverage containing oyster mushroom juice having a toxic effect on cancer cells according to a commonly known manufacturing method.
실시예 2Example 2
껌 베이스 25.0%Gum base 25.0%
설탕 39.9%39.9% sugar
포도당 21.0%Glucose 21.0%
물엿 6.9%Starch syrup 6.9%
향료 등 첨가물(스피아민트) 6.7%Additives such as fragrances (Spearmint) 6.7%
느타리버섯 착즙액 0.25% 이상More than 0.25% of oyster mushroom juice
상기한 바와 같은 조성과 함량으로 배합하여 통상적으로 알려진 방법에 따라 암세포에 대한 독성효과를 나타내는 느타리버섯 착즙액을 함유한 츄잉껌을 제조하였다.Chewing gum containing oyster mushroom juice having a toxic effect on cancer cells was prepared by combining the composition and content as described above.
실시예 3Example 3
설탕 19.231㎏19.231 kg of sugar
콘시럽 11.254㎏Corn syrup
비타민 E 0.003㎏Vitamin E 0.003 kg
알코올 0.027㎏Alcohol 0.027 kg
향료 등 첨가물(엘멘톨) 0.056㎏Additives such as fragrances (elmenthol) 0.056㎏
느타리버섯 착즙액 0.075㎏(0.25%) 이상More than 0.075㎏ (0.25%) of oyster mushroom juice
상기한 바와 같은 조성과 함량으로 배합하여 통상적으로 알려진 방법에 따라 암세포에 대한 독성효과를 나타내는 느타리버섯 착즙액을 함유한 캔디를 제조하였다.By combining the composition and content as described above to prepare a candy containing the oyster mushroom juice having a toxic effect on cancer cells according to a commonly known method.
실시예 4Example 4
박력 1급 88㎏Force Class 1 88㎏
중력 1급 76.4㎏Gravity First Class 76.4㎏
정백당 16.5㎏16.5 kg per white
식염 2.5㎏2.5 kg of salt
포도당 2.7㎏2.7 kg of glucose
팜쇼트닝 40.5㎏Palm Shortening 40.5㎏
암모 5.3㎏5.3 kg of ammo
중조 0.6㎏Medium tank 0.6 kg
중아황산나트륨 0.55㎏Sodium bisulfite 0.55 kg
쌀가루 5.0㎏Rice flour 5.0㎏
비타민 B1 0.003㎏Vitamin B1 0.003㎏
비타민 B2 0.003㎏Vitamin B2 0.003㎏
밀크향 0.16㎏Milk Flavor 0.16㎏
물 64㎏64 kg of water
전지분유 4㎏Whole milk powder 4㎏
대용분유 1㎏1 kg of substitute powdered milk
제일인산칼슘 0.1㎏0.1 kg of calcium phosphate
살포염 1㎏Spray salt 1 kg
분무유 25㎏25 kg of spray oil
느타리버섯 착즙액 0.825㎏(0.25%) 이상More than 0.825㎏ (0.25%) juice of oyster mushroom
상기한 바와 같은 조성과 함량으로 배합하여 통상적으로 알려진 방법에 따라 암세포에 대한 독성효과를 나타내는 느타리버섯 착즙액을 함유한 비스켓을 제조하였다.By combining the composition and content as described above to prepare a biscuit containing Pleurotus eryngii juice showing a toxic effect on cancer cells according to a commonly known method.
실시예 5Example 5
유지방 10.0%Milkfat 10.0%
무지유고형분 10.8%Non-fat solids 10.8%
설탕 12.2%Sugar 12.2%
물엿 3.0%Starch syrup 3.0%
유화안정제(스팬) 0.5%Emulsifying Stabilizer (Span) 0.5%
향료(스트로베리) 0.15%Spice (Strawberry) 0.15%
물 62.85%62.85% of water
느타리버섯 착즙액 0.25% 이상More than 0.25% of oyster mushroom juice
상기한 바와 같은 조성과 함량으로 배합하여 통상적으로 알려진 방법에 따라 암세포에 대한 독성효과를 나타내는 느타리버섯 착즙액을 함유한 아이스크림을 제조하였다.By combining the composition and content as described above to prepare an ice cream containing Pleurotus eryngii juice showing a toxic effect on cancer cells according to a commonly known method.
이상에서 살펴본 바와 같이, 본 발명은 느타리버섯 착즙액을 최종농도 0.25% 이상으로 첨가하여 각종 음식물(음료, 츄잉껌, 캔디, 비스켓, 아이스크림 등)을 제조함으로써, 몇가지 암세포주(특히 소화기계 암종)에 특이적으로 세포독성효과를 갖고 있어 암의 발생 또는 진전을 예방 또는 지연시킬 수 있는 기능이 기대되는 건강보조식품을 제공할 수 있는 효과가 있다.As described above, the present invention is added to the oyster mushroom juice at a final concentration of 0.25% or more to prepare a variety of food (drinks, chewing gum, candy, biscuits, ice cream, etc.), several cancer cell lines (particularly digestive system carcinoma) In particular, it has a cytotoxic effect and can provide a health supplement that is expected to function to prevent or delay the occurrence or progress of cancer.
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| KR1019980000267A KR100249356B1 (en) | 1998-01-08 | 1998-01-08 | A food composition containing pleurotus ostreatus-drived juice |
| TW088114234A TWI243211B (en) | 1998-01-08 | 1999-08-20 | Method for manufacturing high adherence enamel-coating steel sheet with superior formability |
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| KR1019980000267A KR100249356B1 (en) | 1998-01-08 | 1998-01-08 | A food composition containing pleurotus ostreatus-drived juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069432A (en) * | 2001-03-22 | 2001-07-25 | 김윤완 | Bevery that contain agaric mushroomage raw material making way |
| KR100603494B1 (en) * | 2004-04-12 | 2006-07-20 | 한국생명공학연구원 | High Throughput-compatible Screening Method of Material Having an Activity Promoting Alcohol Degradation |
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| KR101413096B1 (en) | 2006-06-21 | 2014-07-01 | 경기대학교 산학협력단 | Methods of preparation of composition containing ergosterol-peroxide extracted from Hericium erinaceum |
| KR101329602B1 (en) * | 2011-12-08 | 2013-11-15 | 주식회사 빙그레 | Making method of ice cream using malt |
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1998
- 1998-01-08 KR KR1019980000267A patent/KR100249356B1/en not_active IP Right Cessation
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069432A (en) * | 2001-03-22 | 2001-07-25 | 김윤완 | Bevery that contain agaric mushroomage raw material making way |
| KR100603494B1 (en) * | 2004-04-12 | 2006-07-20 | 한국생명공학연구원 | High Throughput-compatible Screening Method of Material Having an Activity Promoting Alcohol Degradation |
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