KR20070091746A - Antioxidant of eleutherococcus senticosus maxim. and health nutraceutical containing the same - Google Patents

Abstract

A health functional food containing an antioxidant comprising Eleutherococcus senticosus extract having excellent action on inhibiting free-radical production without any side effect to the body is provided. The food is effectively used in treatment and prevention of oral inflammation, periodontal disease, wrinkle formation, skin cancer, cell killing, rheumatoid arthritis, atopic dermatitis and acne generated by free radicals. An antioxidant comprises Eleutherococcus senticosus extract. A health functional food contains 0.01 to 50% by weight of the Eleutherococcus senticosus extract. The Eleutherococcus senticosus extract is obtained by grinding Eleutherococcus senticosus to 10 to 200 meshes, extracting in a solvent at room temperature, filtering, concentrating at 40 to 50deg.C with a vacuum concentrator, solubilizing with a proper amount of a solvent solution, storing in a chilled state for 24 to 72hr and filtering.

Description

Antioxidant of Prickly Pear Extract and Health Functional Food Containing It {Antioxidant of Eleutherococcus senticosus Maxim. and health nutraceutical containing the same}

The present invention relates to the use of prickly pear extract as an antioxidant and to a dietary supplement containing the same. More specifically, the present invention confirms that the extract of the thorn oasis is excellent in the action of inhibiting free radical generation and the antioxidant power in the blood increases after taking, and the herbal extract having the antioxidant effect by inhibiting such free radical generation To provide a use and the health functional food containing the same.

The theory of free radicals was proposed by D. Haman in the 1950's and has received a lot of attention in recent years not only from academia but also from the general public. There are many causes for radicals to be present in the human body, which cause oral inflammation and periodontal disease, wrinkle formation, skin cancer, cell death, rheumatoid arthritis, by destroying cells, cutting off connective tissue in the skin dermis, or causing cross-linking. It is known to cause various problems such as atopic dermatitis and acne. Free radicals are produced by the action of the humoral and cellular immune systems, by the electron transport system during the production of ATP in the mitochondria, by the action of Myeloper Oxide, ultraviolet light, tobacco, stress, bacteria, etc.

Antioxidants are widely distributed in the copper and plant systems. Antioxidants such as phenolic compounds, flavonoids, tocopherols, vitamin C, and selenium in fruits and vegetables delay or prevent the oxidation of fats, and cancer, cardiovascular diseases, etc. By preventing and delaying, it plays an important role in preventing aging. Tocopherols and vitamin C, which are natural antioxidants present in the plant kingdom, are widely used in food, medicine, and cosmetics. The rancidity of fats and oils or foods containing oils and fats is mainly caused by the combination with oxygen in the air. To prevent this, many synthetic or natural antioxidants have been developed. Synthetic antioxidants include Butylated Hydroxy Toluene (BHT), Butylated Hydroxy Anisole (BHA), and Propyl Gallate. Synthetic antioxidants are used in commercial foods because of their excellent antioxidant power and low price, but their usage is legally regulated due to concerns about safety such as human side effects. Natural antioxidants, such as tocopherol, are safe for the human body, but have low disadvantages in preventing oxidative chain reactions and are expensive. Therefore, in recent years, researches are being actively conducted to develop safer and more natural antioxidants.

The present inventors conducted a number of studies and experiments on natural products, such as various herbal medicines and plant extracts to solve the above-mentioned problems of the prior art, the effect of inhibiting the free radical generation is very excellent and free Antioxidant effect by inhibiting free radical production, which has been found to be effective in treating and preventing oral inflammation and periodontal disease caused by radicals, wrinkle formation, skin cancer, cell death, rheumatoid arthritis, atopic dermatitis, acne Has been developed for the use of thorny ogapi extract having a health functional food containing the same.

The present invention relates to an antioxidant of the barberry extract.

The present invention also relates to health functional foods containing the extract of Prickly Pear.

Prickly Pear is the dried bark of the Eleutherococcus senticosus Maxim. Known chemical components include glycosides, including glycosides called eleuterosides, and other essential oils and flavonoids. It is used as a medicine for mental and physical fatigue and debilitating diseases. It is also effective in treating hysteria, diabetes, atherosclerosis, and rheumatoid myocarditis. Prickly Pear is a medicinal herb that has been used by whales. It is an extremely safe plant that has already secured human safety by ingestion and has little irritation to skin and mucous membranes.

Prickly pear extract used in the present invention can be prepared as follows. After drying the thorny opi and crushed into 10 to 200 mesh size with a herbal pulverizer, the extraction solvent is added, cooled to room temperature and filtered. The concentrated extract obtained by completely evaporating the solvent using a vacuum concentrator at 40 to 50 ° C. under reduced pressure was redissolved in an appropriate amount of solvent solution, and the concentration of each extract was properly adjusted to 13% (w / v). The extract is stored refrigerated for 24 to 72 hours and then filtered to obtain a thorny ivy extract. Alternatively, the thorns are dried and pulverized to a size of 10 to 200 mesh with a herbal grinder, and then extracted with boiling solvent by extraction for 3 to 4 hours. The extract obtained by repetition of the same process was mixed and filtered, and the filtered extract was prepared using a reduced pressure concentrator at 40 ~ 50 ℃ solid content 45 ~ 55% (w / v) concentrate, and then mixed maltodextrin, The mixed solution is powdered by using a spray dryer to obtain a bark extract. As the extraction solvent in the above method, water, purified water, methanol, ethanol, ethyl acetate and hexane may be used alone or in combination.

According to the present invention is used as an antioxidant extract prickly pear extract itself. Therefore, the concentration of Prickly Pear Extract was found to be 0.001% to 100% in vitro . However, in the manufacture of health functional foods having the form of pills, tablets or soft capsules using prickly pear extract, prickly pear extract is used in an amount of 0.01 to 50% by weight based on the total weight. It is difficult to expect the efficacy as an antioxidant when using prickly pear extract in 0.01% by weight or less, and when it is manufactured as a health functional food, an appropriate excipient must be used in order to prepare each formulation by 50% by weight or more. In the case of using as a desired product formulation (pills, tablets, soft capsules) has a problem that it is difficult to prepare.

Hereinafter, the present invention will be described in detail based on Examples and Experimental Examples, but the technical scope of the present invention is not limited thereto.

Example 1 Preparation of Prickly Pear Extract for Confirming Free Radical Scavenging Effect

After drying 300 g of dried thorny thorns into 10 to 200 mesh sizes using a herbal pulverizer, 1500 ml of ethanol was added thereto, and the resultant was cooled for 48 hours at room temperature, followed by filtration using Whatman # 2 filter paper. The concentrated extract obtained by completely evaporating the solvent using a vacuum concentrator at 45 ° C. was redissolved in an appropriate amount of 70% (w / v) ethanol solution so that the concentration of each extract was 13% (w / v). It was. The extract was refrigerated for 48 hours and then filtered using Whatman # 2 filter paper. The filtrate was used as a thorny opiary extract to confirm the free radical scavenging effect.

Example 2 Preparation of Prickly Pear Extract for Animal Testing and Functional Food Preparation

After drying the dried thorn oak 300g into a herbal mill grinder into 10 to 200 mesh size, 2700ml of hot water was added and extracted for 3-4 hours while boiling. The extract obtained by repeating the same process was mixed and filtered using Whatman # 2 filter paper. The filtered extract was prepared at 45 ° C. using a vacuum concentrator to prepare a solid 50% (w / v) concentrate, followed by mixing 150 g of maltodextrin. The mixed solution was powdered by using a spray dryer, and this maltodextrin mixed powder was used as a extract of prickly pear.

Experimental Example 1. Free radical scavenging effect

The radical scavenging effect was measured by the method using DPPH (1,1-Diphenyl-2-picryl-hydrazyl). 4 mg of DPPH was dissolved in 100 ml of methanol to make a DPPH solution. Samples of prickly pear extract for free radical scavenging effect prepared in Example 1 were diluted in ethanol to an appropriate concentration. After mixing 1 ml of the sample or the control and 1 ml of the DPPH solution, the mixture was allowed to stand at 37 ° C. for 30 minutes and the absorbance was measured at 516 nm. BHT (Butylated Hydroxytoluene) was used as a standard and ethanol was used as a control. The antioxidant power by DPPH method was calculated as follows.

The experimental results are shown in Table 1 below.

Table 1. Antioxidant Activity by DPPH Method

Sample Name density(%) Antioxidant power (%)  Prickly Pear Extract 0.01 92.6 0.001 48.0 0.0001 2.6  BHT 0.01 82.9 0.001 27.6 0.0001 0

As a result of comparing the antioxidant power through radical scavenging power by DPPH method, the antioxidant power of P. edodes extract was higher than that of BHT, which was a standard product, and also showed a slight antioxidant power at a concentration of 0.0001%.

Experimental Example 2. Inhibitory Effect of Superoxide Generation

Venous blood collected from citric acid as an anticoagulant from a healthy adult without centrifugation was centrifuged at 1200 rpm for 10 minutes, and then the leukocyte concentrate of the bilayer was recovered and diluted 1: 1 with RPMI 1640 medium. After 12 ml of Ficoll-Paque was added to a 50 ml centrifuge vessel, 30 ml of diluted blood was carefully added to make a double layer, followed by centrifugation at 1600 rpm for 30 minutes to remove the upper layer containing serum and recover the mononuclear cell containing layer. It was. After adding three times RPMI 1640 medium again, centrifuged at 800 rpm for 10 minutes, discarded the supernatant, and then again added 10 ml RPMI 1640 medium, and then centrifuged at 800 rpm for 10 minutes, and then discarded the supernatant. After adding HBSS (HANKS 'BALANCED SALT SOLUTION) buffer solution to the filtrate, 0.45 ml of human mononuclear leukocytes were dispensed to make 10 ⁶ cell / well in 24-well plate, 95% air, 5% CO ₂ , 100% humidity. Incubated for 2 hours aseptically under conditions. 0.05ml of FMLP ((N-Formyl-Met-Leu-Phe) to 10 ^-6 M and incubated for 15 minutes at 37 ℃ to stimulate the cells, 0.1ml Cytochrome C, 30 to 80μM 0.1 μg of Superoxide dismutase and prickly pear extract (prickly pear extract for checking the free radical scavenging effect prepared in Example 1) are added to an appropriate concentration, and 0.1 ml of the total reaction solution is 0.9 ml. After HBSS (HANKS 'BALANCED SALT SOLUTION) was added, warmed at 37 ° C for 10 minutes, and 0.1 ml of the stimulating substance, phylated Zymosan A, was added at a final concentration of 1.3 mg / ml and shaken at 37 ° C. After 90 minutes of incubation, the reaction was stopped for 10 minutes at 4 ° C., and then centrifuged at 4 ° C., 1500 rpm for 10 min, and the supernatant was measured for optical density at 550 nm. As a control, HBSS (HANKS ' BALANCED SALT SOLUTI ON) was used.

The amount of superoxide anion produced is calculated by the following equation.

The antioxidant power by the inhibition of active oxygen production was calculated by the following equation.

The experimental results are shown in Table 2 below.

Table 2. Antioxidant power by inhibiting free radical production

Sample Name Sample concentration (%) Antioxidant power (%) Control - 0  Prickly Pear Extract 0.1 92 0.01 65 0.001 15

As a result of comparing the antioxidant power by inhibiting the production of superoxide, it was found that the production of superoxide was almost completely suppressed in the sample of 0.1% concentration of prickly pear extract, and slightly inhibited the production of superoxide even at the concentration of 0.001%. appear.

Experimental Example 3. Antioxidative Effect in Rat Serum

Using a 6-week-old rat with a body weight of about 180 g, blood was extracted by forceful oral administration of prickly pear extract (prickly pear extract for animal testing prepared in Example 2) for 1 week, and then blood was collected and tested using the serum. As in Example 1, antioxidant activity was measured by free radical scavenging activity using DPPH.

Five rats of 6-week-old rats with body weight of 180 g were grouped into experimental and control groups. Prickly Pear Extract (Prickly Pear Extract for Animal Test Prepared in Example 2) was dissolved in 0.5% CMC-Na solution and forced orally administered by using a zone of 10 mL to be 200 mg / kg and 100 mg / kg, respectively. 0.5% CMC-Na solution was administered as a control.

Rats of each group collected 500 μl of blood before the start of the experiment and 1 week after the sample was taken, centrifuged at 2500 rpm, and used only the supernatant as a blood sample of each group. Serum antioxidant activity using DPPH was used in the same manner as in Experimental Example 1, but 50 μl of each sample and DPPH solution was used and the absorbance was measured in a 96 well plate. The results are shown in Table 3.

Table 3. Antioxidant Potency in Rat Serum

Test group Before forced administration 1 week after forced administration Control group (non-administered group) 23 25 Test group (100 mg / kg dose) 22 47 Test group (200 mg / kg dose) 27 68

Antioxidant activity of blood was measured after 1 week of forced administration of prickly gingival extract to rats, and the higher antioxidant activity was shown in the test group to which prickly pear extract was administered. .

As a result of the experiment, it was confirmed that the extract of prickly pear skin can be used as an excellent antioxidant because it has an excellent effect of inhibiting the production of free radicals, oral inflammation and periodontal disease caused by these radicals, wrinkle formation, skin cancer, cells It can be seen that it can be effectively used for the treatment and prevention of killing, rheumatoid arthritis, atopic dermatitis, acne.

Example 3. Preparation of dietary supplement foods using pill extract

Pills were prepared by using the extract of Prickly Pear. Pills were prepared by a general pill manufacturing method, and the technical scope of the present invention is not limited thereto. 10 g of prickly pear extract, 60 g of brown rice powder, 10 g of honey and 20 g of wheat flour paste were mixed with a kneader, and again kneaded with a two-stage roller to obtain a dough. The obtained dough was applied to a magnetic ventilator to obtain noodle-like dough, and flour powder was applied so that each dough did not stick together. Subsequently, the noodle-shaped dough was cut into a ring shape by applying it to a cutter, and then it was applied by applying it to a pill frame. The ring was dried under the conditions of rising to 40 ~ 65 ℃, coated and re-dried to prepare a ring (about 0.2g size).

Example 4 Preparation of Health Functional Food of Soft Capsule Formulation Using Prickly Pear Extract

A soft capsule was prepared using the prickly pear extract obtained in Example 2. The soft capsule was prepared by a general soft capsule manufacturing method, and the technical scope of the present invention is not limited thereto.

A small amount of vitamin C was used as a subsidiary ingredient that can help antioxidant function, and the soybean oil, beeswax (wax) and lecithin were used as the main raw materials.

Table 4. Composition of soft capsule formulation

Raw material Content ratio (%) Content (mg)  Mixed Content (360mg) Prickly Pear Extract 27.778 100.0 Vitamin c 22.222 80.0 Soybean oil 45.000 162.0 Beeswax 4.000 14.4 lecithin 1.000 3.6 (sum) 100.000 360.0   Soft capsule base (185mg) gelatin 68.850 glycerin 21.862 Manatol 7070 8.197 Ethylvanillin 0.164 Titanium dioxide 0.344 Food coloring Blue No. 1 0.004 Food coloring Blue No. 3 0.028 Food coloring Red 40 0.551 (sum) 100.000

As shown in Table 4, the mixed contents were mixed and mixed in a stirrer, and then injected into the soft capsule base to prepare a soft capsule.

According to the present invention, the thorny opiaceae extract has no side effects on the human body and has an excellent effect of inhibiting free radical generation, and the use of the herbal extract having an antioxidant effect by inhibiting such free radical generation is provided, and is generated by free radicals. Oral inflammation and periodontal disease, wrinkle formation, skin cancer, cytotoxicity, rheumatoid arthritis, atopic dermatitis, acne treatment and prevention can be effectively used.

Claims (4)

As an extract Antioxidants. Health functional food containing the extract of Prickly Pear as an antioxidant. Health functional food that contains 0.01 ~ 50% by weight of prickly pear extract. The health functional food according to claim 2 or 3, which is in the form of pills, tablets or soft capsules.