KR20050065486A - 이소플라본 함유 기능성 콩 식품 - Google Patents
이소플라본 함유 기능성 콩 식품 Download PDFInfo
- Publication number
- KR20050065486A KR20050065486A KR1020050047002A KR20050047002A KR20050065486A KR 20050065486 A KR20050065486 A KR 20050065486A KR 1020050047002 A KR1020050047002 A KR 1020050047002A KR 20050047002 A KR20050047002 A KR 20050047002A KR 20050065486 A KR20050065486 A KR 20050065486A
- Authority
- KR
- South Korea
- Prior art keywords
- isoflavone
- isoflavones
- soy
- diabetic rats
- funtional
- Prior art date
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- 235000008696 isoflavones Nutrition 0.000 title claims abstract description 49
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 title abstract description 26
- 235000013597 soy food Nutrition 0.000 title description 2
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 17
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
- A23V2250/21172—Soy Isoflavones, daidzein, genistein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Biophysics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 콩과 콩의 생리활성물질인 isoflavone을 함유하는 기능성 식품에 관한 것으로, 본 발명의 isoflavone을 함유하는 기능성 식품은 종래의 isoflavone의 알려진 기능인 골량 감소 억제를 통한 골다공증 예방작용, 혈 중 콜레스테롤 저하작용에 의한 심혈관계 질환 억제작용, 항암작용, 항균작용, 항산화, 항용혈작용, 혈당 상승 억제 작용등을 모두 나타낼 수 있도록 쿠키에 isoflavone, 콩가루, 아스파탐, 올리고당을 첨가하고 버터의 함량을 낮추어 이를 섭취할 시 당뇨병, 심혈관계 질환, 골다공증, 간손상의 예방 및 증상로 건강 증진에 효과가 있다.
Description
일반 식품의 성분으로 이소플라본 추출물을 함유하는 식품은 없었다.
Isoflavone은 그 구조와 역할이 인체의 estrogen과 비슷하여 phytoestrogen이라고 불리며 암세포 증식에 관여하는 효소인 protein trypsin kinase와 DNA topoisomerase의 작용을 저해하여 angiogenesis 억제 등의 여러 기전으로 유방암과 전립선암 등을 예방하고 폐경기 여성의 골다공증을 예방하고 심혈관계 질환에 도움을 준다는 보고가 있어 크게 주목 받고 있다(Kwoon TW, Song YS, Hong JH, Moon GS, Kim JI and Hong JH. Current research on the bioactive functions of soyfoods in Korea. Korea Soybean Digest, 15(2): 1-12, 1998., Messina M. Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J. Nutr 125: 567S-569S, 1995., ) 이러한 isoflavone의 생리활성 기능들 중 일부는 항산화능에 의한 것으로 daidzein과 genistein은 in vitro에서 뿐 아니라 인간에서도 뛰어난 항산화능을 보이고(Lehtonen, J.Y.A., Adlercreutzn, H., Kinnunen, P.K.J. Binding of daidzein to liposomes. Biochem Biophys Acta. 1285:91-100, 1996., Ruiz-Larrea, M.B., Mohan, A., Miller, N.J., Bolwell, G.P., Rice-Evans, C.A. Antioxidant activity of phytoestrogenic isoflavones. Free Radic Res. 26:63-70, 1997., Arora, A., Nair, M.G., Strasburg, G.M.Antioxidant activities of isoflavones and their biological metabolites in a liposomal system. Arch Biochem Biophys. 356:133-141, 1998., Mitchell JH, Gardner PT, McPhail DB, Morrice PC, Collins AR, Duthie GG. Antioxidant Efficacy of Phytoestrogens in Chemical and Biological Model Systems Archives of biochemistry and biophysics 360(1): 142-148, 1998., Kulling SE, Honig DM, Metzler M Oxidative Metabolism of the Soy Isoflavones Daidzein and Genistein in Humans in Vitro and in Vivo. J. Agric. Food Chem 49(6): 3024-3033, 2001) 산화적 손상을 억제함으로써 암과 심혈관계 질환을 예방하는데 효과적이라고 보고(Torel J, Cillard J, Cillard P. Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochemistry 25: 383-385, 1986., O'Reilly J, Pollard L, Leake D, Sanders TAB, Wiseman H. Quercetin is a potent inhibitor of oxidative damage to human LDL isolated from fresh and frozen plasma. Proc Nutr Soc 56 : 287A 1997., Kapiotis, S., Hermann, M., Held, I., Sellos, C., Ehringer, H., Gmeiner, B.M.K. Genistein, the dietary-derived angiogenesis in inhibitor. provents LDL oxidation and protects endothelial cells from damage by atherogenic LDL. Arterioscler Thromb Vasc Biol. 17:2868-2874, 1997., O'Reilly J, Dean TS, Bowey E, Rowland I, Sanders TAB, Wiseman H. The influence of dietary isoflavones on markers of lipid peroxidation in healthy male and female volunteers. Proc Nutr Soc 56 : 1 39A, 1998., Toda Shizuo, Shirataki Yoshiaki. Inhibitory effects of isoflavones on lipid peroxidation by reactive oxygen species Phytotherapy research 13(2): 163-165, 1999., Yamakoshi, J., Piskula, M.K., Izumi, T., Tobe, K., Saito, M., Kataoka, S., Obata, A., Kikuchi, M. Isoflavone aglycone-rich extract without soy protein attenuates atherosclerosis development in cholesterol-fed rabbits. J Nutr. 130:1887-1893, 2000)되었으며, isoflavone이 동맥경화와 관상동맥심장질환을 예방하는 다양한 기전이 발표되고 있으며, isoflavone이 LDL receptor를 up-regulation하고 내인성 콜레스테롤 합성을 저해하여 콜레스테롤 저하효과(Sirtori CR. Are proteins the hypercholesterolemic components of soy protein? The third international sysposium of the role of soy in preventing and treating chronic disease., Washington DC, USA p24-25. 1999)가 있으며 혈관내피세포의 산화적 스트레스를 줄여주어 관상동맥질환 위험을 줄인다는 연구결과(Raines EW, Ross R. Biology of atherosclerotic plaque formation possible role of growth factors in lesion development and the potential impact of soy. J Nutr 125 : 624S-630S, 1995., Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. New Eng.l J. Med, 333: 276-282, 1995., Wang W, Goodman MT. Antioxidant property of dietary phenolic agents in human LDL-oxidation ex vivo model: interaction of protein binding activity. Nutr Res 19: 191-202, 1999.,)가 있다. Isoflavone의 항암 작용은 isoflavone이 암세포의 증식에 관여하는 효소인 protein tyrosin kinase와 DNA topoisomeraseⅡ의 작용을 저해하는 것으로 밝혀져 전립선암등 발암억제 가능성이 여러 측면에서 보고되었다(Akiyama TJ, Ishida S, Nakagawa H, Ogawa S, Watanabe N, Itoh M, Shibuya M, Fugami Y. Genistein, a specific inhibitor of tyrosin-specific protein kinase. J Biol Chem 262(12) : 5592-5595, 1987., Messina M, Perky V. Setchell KDR, Barnes S. Soy intake and cancer risk. A review of invitro and in vivo data. Nutrition and Cancer, 21: 113-131, 1994., Thiagarajan DG, Bennink MR, BourQuin LD, Kavas FA. Prevention of precancerous colonic lesions in rats by soy flakes, soy flour, genistein, and calcium. Am J clin Nutr 68(6 suppl) : 1394S-1399S. 1998., Rohrdanz E, Ohler S, Tran-THi QH, Kahl R. The phytoestrogen daidzein affects the antioxidant enzyme system of rat hepatoma H 4IIE cells, J nutr 132(3): 370-375. 1998).
Isoflavone은 estrogen 유사물질로 골밀도를 높여 골다공증을 예방 치료하는 효과가 있다(Nanda N, Joshi H, Subbarau SK, Sharma VP. Two-site immuno radiometricassay(IRMA): detection, efficiency, and procedural modifications. J Am Mosq Control Assoc 10: 225-227, 1994., Alekel DL, Germain A, Peterson CT, Hanson HB, Stewart JW, Toda T. Isoflavone-rich soy protein attenuates bone loss in the lumber spine of perimenopausal women, Am J Clin Nutr 72: 844-852, 2000).
이소플라본 함량이 높은 콩나물의 투여가 고지혈증 동물에서 혈장 콜레스테롤을 낮추고 일부 조직중의 지질과산화물 수준을 저하시키며 glutathione peroxidase효소의 활성도를 증가시키는 등의 긍정적인 효과를 나타냄으로서 고지혈증에서의 지질대사를 개선시킬 수 있는 가능성을 제시하였다.
이상의 결과로부터 고 isoflavone 콩나물과 isoflavone 추출물은 혈장과 간조직의 지질 농도를 낮추고 지질과산화를 막고 항산화 효소와 알코올 산화 효소를 조절함으로써 에탄올로 인한 간 손상에 효과를 있는 것으로 결론을 내릴 수 있다. 그러므로, 고 isoflavone 콩나물과 isoflavone은 알코올로 인한 간 손상에 대한 보호 및 간 기능 개선용 식품의 소재로 좋은 물질이라 판단된다.
본 발명은 이소플라본 함유 기능성 쿠키, 이소플라본 함유 기능성 빵, 이소플라본 함유 기능성 요쿠르트로 이루어 진다.
이소플라본 함유 기능성 쿠키의 제조방법
쿠키는 AACC 10-52 방법에 따라 조제하였다. 쿠키의 반죽제조방법은 생산 공장에서 가장 보편적으로 사용하는 크림법(creaming method)을 사용하였다. 버터를 볼에 넣고 부드럽게 한 후 설탕을 넣어 어느 정도 녹으면 달걀을 조금씩 혼합하여 부드러운 크림으로 만들고, 여기에 팽창제를 넣어 혼합한 후 크림을 완성하였다. 완성된 크림에 밀가루와 콩나물 분말, 이소플라본 추출물을 넣어 반죽을 하고, 완성된 반죽을 냉장고에서 1시간 숙성 시킨 후 7 mm 두께로 절단하여 윗불 200 ˚C, 밑불 160 ˚C 로 11분간 구워 실온에서 냉각하였다.
상세 레시피
버터 100g, 아스파탐 80g, 달걀 150g, 올리고당 150g, 팽창제(베이킹 파우더) 15g, 밀가루 200g, 콩가루 300g, 이소플라본 분말 4g
이소플라본 함유 기능성 빵의 제조방법
제빵 공정은 AACC straight dough method(10-10A)를 적용하였다. 밀가루, 콩가루, 이소플라본 분말, 설탕, 아스파탐, 소금, 탈지분유, 버터에 active dry yeast를 섞은 물과 계란을 넣어 반죽하여 반죽기에서 10분 반죽한 후 1차 발효를 50분한 후 반죽을 8개로 분할하여 30분간 2차 발효한 뒤 윗불 200 ˚C, 밑불 160 ˚C 로 13분간 구워 실온에서 냉각하였다.
상세 레시피
밀가루 85g, 콩가루 15g, 이소플라본 분말 200mg, 설탕 5g, 아스파탐 1g, 버터 15g, 달걀 12g, active dry yeast 3g, 물 50ml
이소플라본 함유 기능성 요쿠르트
Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus yogurti, streptococcus thermophilus의 혼합균주 200mg을 1000 ml의 저지방우유에 넣어 50℃에서 36시간 발효시켜 요쿠르트를 제조하고 아스파탐, 콩가루와 이소플라본 추출물을 혼합하였다.
상세 레시피
우유 1000 ml, 혼합 유산균 200 mg, 아스파탐 10 g, 콩가루 5 g, 이소플라본 추출물 1 mg
캡슐이나 분말등의 약의 형태로 섭취하던 이소플라본을 일반인들이 평상시에 섭취하는 식품의 형태인 쿠키, 빵, 요쿠르트 등의 형태에 첨가하여 일반인이나 준 건강인, 환자들의 혈관질환 예방 및 개선, 항암, 항균, 항산화, 항용혈, 혈당 상승 억제 작용등을 통하여 건강상태를 향상 시킨다.
도1은 일반쥐, 당뇨쥐, 이소플라본을 섭취시킨 당뇨쥐의 혈당을 보여주는 그래프로 이소플라본을 섭취시킨 당뇨쥐의 혈당이 다른 당뇨쥐에 비해 혈당이 감소함을 보여주는 그래프이다.
도2는 일반쥐, 당뇨쥐, 이소플라본을 섭취시킨 당뇨쥐의 혈중 총 콜레스테롤을 보여주는 그래프로 이소플라본을 섭취시킨 당뇨쥐의 혈중 총 콜레스테롤이 감소함을 보여주는 그래프이다.
도3은 일반쥐, 당뇨쥐, 이소플라본을 섭취시킨 당뇨쥐의 HDL-콜레스테롤을 보여주는 그래프로 이소플라본을 섭취시킨 당뇨쥐의 HDL-콜레스테롤이 증가함을 보여주는 그래프이다.
도4는 일반쥐, 당뇨쥐, 이소플라본을 섭취시킨 당뇨쥐의 동맥경화지수(AI: Atherogenic index=((Total-C) ― (HDL-C)) / HDL-C)를 보여주는 그래프로 이소플라본을 섭취시킨 당뇨쥐의 동맥경화지수가 감소하는 것을 보여주는 그래프이다.
도5는 일반쥐, 당뇨쥐, 이소플라본을 섭취시킨 당뇨쥐의 간 중의 지질과산화물을 보여주는 그래프로 이소플라본을 섭취시킨 당뇨쥐의 간 중의 지질과산화물이 감소하는 것을 보여주는 그래프이다.
도6은 일반쥐, 당뇨쥐, 이소플라본을 섭취시킨 당뇨쥐의 신장 중의 지질과산화물을 보여주는 그래프로 이소플라본을 섭취시킨 당뇨쥐의 신장 중의 지질과산화물이 감소하는 것을 보여주는 그래프이다.
도7는 일반쥐, 당뇨쥐, 이소플라본을 섭취시킨 당뇨쥐의 간 GPT를 보여주는 그래프로 이소플라본을 섭취시킨 당뇨쥐의 간 GPT가 낮아지는 것을 보여주는 그래프이다.
Claims (3)
- 이소플라본을 함유하는 쿠키의 제조
- 이소플라본을 함유하는 빵의 제조
- 이소플라본을 함유하는 요쿠르트의 제조
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100682319B1 (ko) * | 2005-06-11 | 2007-02-15 | 노재승 | 녹색영양콩나물 분말을 유효성분으로 포함하는 항산화조성물 |
| KR100816636B1 (ko) * | 2006-12-29 | 2008-03-25 | 오병건 | 다시마와 콩이 함유된 제과식품 제조방법 |
| WO2008057963A3 (en) * | 2006-11-02 | 2008-09-04 | Coca Cola Co | High-potency sweetener composition with phytoestrogen and compositions sweetened therewith |
| CN108208076A (zh) * | 2018-01-09 | 2018-06-29 | 广州聚澜健康产业研究院有限公司 | 一种巧克力舒芙蕾及其制备方法 |
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2005
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100682319B1 (ko) * | 2005-06-11 | 2007-02-15 | 노재승 | 녹색영양콩나물 분말을 유효성분으로 포함하는 항산화조성물 |
| WO2008057963A3 (en) * | 2006-11-02 | 2008-09-04 | Coca Cola Co | High-potency sweetener composition with phytoestrogen and compositions sweetened therewith |
| US9101161B2 (en) | 2006-11-02 | 2015-08-11 | The Coca-Cola Company | High-potency sweetener composition with phytoestrogen and compositions sweetened therewith |
| KR100816636B1 (ko) * | 2006-12-29 | 2008-03-25 | 오병건 | 다시마와 콩이 함유된 제과식품 제조방법 |
| CN108208076A (zh) * | 2018-01-09 | 2018-06-29 | 广州聚澜健康产业研究院有限公司 | 一种巧克力舒芙蕾及其制备方法 |
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