KR20110097188A - Health functional food composition consisting of astragalus membranaceus extracts, red yeast rice extracts and liquid red yeast rice - Google Patents

Abstract

The present invention provides a dietary supplement composition for preventing and improving obesity, arteriosclerosis, tissue damage, and a source for treating meat containing high cholesterol and high fat diet containing a mixture of Astragalus extract, red yeast extract and liquid red yeast. Regarding the meat source according to the present invention, it can be seen that there is no effect on weight gain even though the intake of the chicken treated with the same increases in weight gain, and alleviates organ damage caused by a high fat and high cholesterol diet. It suppresses the production of visceral fat and improves the change of serum lipids that can be caused by high fat and high cholesterol diet, and it is effective in alleviating lifestyle diseases such as arteriosclerosis, which can be derived from it, and used as a substrate for antioxidant defense system. By increasing the amount of GSH By reducing the total and O-type activity of XOR, thereby reducing the production of ROS and increasing the activity of the ROS scavenging system, thereby preventing tissue damage that may occur in high-fat and high-cholesterol diets or reducing stress. There is.

Description

Health Functional Food Composition Consisting of Astragalus Membranaceus Extracts, Red Yeast Rice Extracts and Liquid Red Yeast Rice}

The present invention relates to a nutraceutical extract, red yeast extract and a health functional food composition consisting of liquid red yeast, more specifically, obesity due to high cholesterol and high fat diet containing a mixture of astragalus extract, red yeast extract and liquid red yeast, The present invention relates to a dietary supplement composition for preventing and improving atherosclerosis and tissue damage and a source for treating meat containing the same.

Due to economic growth, internationalization, and westernization of eating habits, the number of chronic degenerative diseases including obesity is increasing rapidly due to the increase in calorie intake, high fat and high sugar intake and relatively lack of exercise. Obesity caused by the imbalance of energy metabolism in the body leads to insulin resistance syndrome and metabolic syndrome, leading to abnormalities of lipid metabolism and cardiovascular diseases such as type 2 diabetes, hypertension, and hyperlipidemia. It is known. In Korea, the incidence of metabolic diseases, including diabetes, is relatively high even though obesity is much lower based on BMI (body mass index). The causes of death in Korea, published by the National Statistical Office in 2008, are the leading causes of chronic metabolic diseases caused by diet such as cancer, cardiovascular disease, diabetes and hypertension (Vital Statistics Division 2008). Maintaining the health of the human body is closely related to food intake, and the incidence of dietary chronic diseases is increasing rapidly due to the imbalance in food intake. According to the National Report on the Cause of Death Statistics 2002, 27.4% of adults over 20 years were overweight and 3.2% were obese. 26.5% of women, 8.6% of men and women for diabetes, 8.8% for men and 9.7% for women, have been steadily rising over the past decade. In addition, according to the data of the Korea Institute for Health and Social Affairs, the socioeconomic loss caused by obesity and obesity complications amounts to 2.1 trillion won.

On the other hand, chicken has the highest cholesterol in meat, 75 mg% in breast and ribs, 116 and 94 mg% in wings and legs, 358 mg% in liver, 210 mg% in intestines and 200 mg% in sandbags. (National Rural Resources Development Institute 2006). The content of cholesterol in the body is composed of ingestion (40%) and biosynthesis (60%). High intake reduces biosynthesis and low intake increases biosynthesis and maintains homeostasis. However, if the body loses its ability to achieve homeostasis due to obesity, it causes problems due to excessive accumulation. Therefore, the research that can reduce the amount of cholesterol or limit the absorption in the chicken meat that is the mainstream of meat is constantly being studied.

Astragalus membranaceus is a perennial herbaceous plant belonging to the legume and dried roots peeled from the bark. It contains isoflavone glycosides such as formentin, triterpenoid glycosides, β-sitosterol, diuretic, tonic, hypotensive Hypoglycemia, immunopotentiation, antitumor and antiviral effects are known (Jung et al 2008).

In addition, red yeast rice is a type of meju that is a fungus of the genus Monacus . Monacholine K contained in it is known as a substance that blocks the biosynthesis of cholesterol by inhibiting HMG-CoA reductase, which is involved in the biosynthesis of cholesterol in the body (Youn et al 2003).

The inventors of the present invention solve the high cholesterol problem that is emerging in the chicken as described above, the value of the chicken in the diet, such as energy recovery to prevent oxidative alteration of fat and control the body's absorption and biosynthesis of cholesterol As a result of diligent research to find ways to improve flavors, multifunctional sauces were prepared with a variety of physiologically active Astragalus extracts and red yeast soup, and the broilers treated with these sauces were fed high-fat and high-cholesterol-rich rats and livers. The present invention was completed by confirming the effect on the lipid content of the tissue, the production of reactive oxygen spices (ROS) and the activity of the scavenging enzyme.

Therefore, an object of the present invention is to provide a dietary supplement composition for preventing and improving obesity, arteriosclerosis, tissue damage, and high cholesterol, containing a mixture of Astragalus extract, red yeast extract and liquid red yeast as an active ingredient.

It is another object of the present invention to provide a meat processing source containing the composition.

It is another object of the present invention to provide a broiled chicken with said sauce.

The purpose of the present invention as described above is to evaluate the antioxidant capacity of the mixture of Astragalus extract, red yeast extract and liquid red yeast, prepare the sauce by mixing 0.225% of the mixture in the base sauce, and then immersed in the chicken Dietary supplementation was achieved by investigating the effects of diets on high-fat and high-cholesterol diets in body weight, organ weight, serum lipid content and antioxidant enzyme activity.

The present invention provides a dietary supplement composition for preventing and improving obesity, arteriosclerosis, tissue damage, and the like caused by high cholesterol and high fat diet containing a mixture of Astragalus extract, red yeast extract and liquid red yeast.

In the present invention, the term "active ingredient" refers to a substance or a group of substances (including medicinal herbs whose pharmacologically active ingredients are not known) which are expected to express directly or indirectly the efficacy effect of the medicine by inherent pharmacological action. It means containing a main component as.

In the present invention, "health functional food" means a food manufactured and processed using raw materials or ingredients having functional properties useful for the human body according to the Health Functional Food Act No. 6767, and "functional" means a human body It means the ingestion for the purpose of obtaining a useful effect in health use such as nutrient control or physiological action on the structure and function of.

In the present invention, the mixture is characterized in that the Astragalus extract, red yeast extract and liquid red yeast are mixed in equal amounts.

The present invention also provides a meat processing source containing the composition as an active ingredient.

In the present invention, the source is characterized in that it contains the composition in an amount of 0.1 to 0.5% by weight.

The present invention also provides a broiler treated with said sauce.

The food composition of the present invention is not particularly limited to other ingredients except for containing astragalus extract, red yeast extract and liquid red yeast as essential ingredients in the indicated ratios, and contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. can do. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrates is generally about 1-20 g, preferably about 5-12 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like. In addition, the composition of the present invention may contain a natural fruit juice and a pulp for the production of fruit juice drinks and vegetable drinks. These components can be used independently or in combination. The proportion of such additives is not so critical, but the composition of the present invention is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight.

In the present invention, freeze-dried astragalus extract (WEH) as a rhubarb extract, Monascus pilosus broth (LBK) as a red chrysanthemum extract (EEB) and a liquid red chrysanthemum, respectively, and freeze-dried to prepare a sulfuric sauce, The antioxidant activity of was evaluated. The yield of lyophilized powder was EEB 23.61 g / kg, LBK 32.17 g / L, WEH 196.33 g / kg. The electron donating ability (%) and reducing power (OD ₇₀₀ ) of these extracts (1%, w / v) were EEB 15.71 and 1.64, LBK 86.20 and 2.06, WEH 8.60 and 0.45, ELW 20.42 and 1.71, respectively. SOD-like activity (%) and nitrite quenching activity (%) were EEB 11.11 and 74.37, LBK 21.35 and 74.92, WEH 17.94 and 31.83, ELW 19.99 and 70.04, respectively.

In addition, the sauce was prepared by mixing 0.225% of the Astragalus sauce with the base sauce, and after immersing the chicken meat, the diet of chicken meat was measured in the body weight, organ weight, serum lipid content and antioxidant enzymes of the high fat and high cholesterol diet rats. The effect on activity was investigated.

The experimental group was the normal group (NC), high fat and high cholesterol control (HC), the dietary group (BS) and broiled leg meat, which was immersed in the primary sauce and lyophilized, and added 15% After soaking in lyophilized and added to 15% dietary group (HS) (5 birds / group) was bred for 5 weeks.

As a result of animal experiments with the broth treated with the sauce mixed with Astragalus sauce, the dietary intake was higher than the HC and BS groups, but the weight loss effect was confirmed due to the low dietary efficiency and low daily weight gain. The activity of ALT and AST was also lower than that of the normal group, but markedly decreased compared to the HC and BS groups. Compared with the BS group fed normal chickens, serum triglyceride content was decreased by 34.06%, total cholesterol content was 27.65%, LDL-cholesterol content was 52.40%, HDL-cholesterol content was 2.03 times increased, and arteriosclerosis index was 2.83. The ship was reduced.

XOR (xanthin oxidoreductase) O type activity, which produces free radicals in the body, was decreased by 31.84% compared to HC group and 24.57% compared to BS group, respectively. Lipid peroxide (LPO) content in liver was reduced by 24.19% compared to BS. On the other hand, GSH (glutathione) content, SOD (superoxide dismutase) and GST (glutathione S-transferase) activities, which are involved in ROS scavenging, increased by 20.07 ~ 38.61% compared to BS.

As described above, the meat source according to the present invention does not show an effect on weight gain even when the intake of the chicken treated therein is not as effective, and it can be seen that there is a weight loss effect, and long-term damage due to high fat, high cholesterol diet It has the effect of alleviating lifestyle diseases such as arteriosclerosis, which can be alleviated by suppressing the production of visceral fat, improving the fluctuation of serum lipids that can be caused by high fat and high cholesterol diet, and substrate of antioxidant defense system. Increasing the amount of GSH used to reduce the amount of LPO involved in the damage of the biofilm, inhibiting the total and O type of the XOR inhibits the production of ROS and at the same time increases the activity of the ROS scavenging system To prevent tissue damage or stress that may occur in a high cholesterol diet The effect of reduction.

Figure 1 is a schematic view showing a method for producing a yellow sauce and chicken meat treated according to the present invention.
2 is a graph showing the yield of WEH, EEB and LBK lyophilized powder.
3 is a graph showing the antioxidant activity of various source materials.
4 is a graph showing the dietary effect of Astragalus-treated chicken on ALT and AST in rats fed a high fat and cholesterol diet for 5 weeks.
5 is a graph showing the dietary effect of Astragalus-treated chicken on XOD activity in the livers of rats fed a high fat and cholesterol diet for 5 weeks.
FIG. 6 is a graph showing the dietary effect of Astragalus-treated chickens on levels of LPO and GSH in the livers of rats fed a high fat and cholesterol diet for 5 weeks.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1 Preparation of Astragalus Sauce

In this embodiment, Astragalus (3 years old Astragalus membranaceus : Hwangki ) extract, hongguk ( Miko , Gyeongbuk, Gyeongju) extract and a liquid hongguk was used as a material to prepare astragalus sauce.

Astragalus extract was prepared by crushing Astragalus and adding 50 times the amount of distilled water and extracting it by heating for 3 hours to prepare Astragalus hydrothermal extract, and as a red yeast extract, using Monascus pilosus KCCM 60084 strain, it was prepared as shown in FIG. To prepare a red yeast ethanol extract, 70% ethanol was extracted until the red pigment was not eluted. Liquid red yeast strain is Mitsutani broth (Mizutani broth; glucose 5%, peptone 2%, KH ₂ PO ₄ 0.8 g.MgSO ₄ 7H ₂ O 00.5%, CH ₃ COOK 0.2%, NaCl 0.1%, pH 6.0) (Youn et al 2003) was prepared by aeration for 10 days at 30 ℃. Astragalus extract, red yeast extract and liquid red yeast were prepared as powder by lyophilization, respectively. In order to use the Astragalus sauce in the poultry treatment, each powder was mixed in an equal amount and then mixed in a base sauce to be 0.225% to prepare a sauce.

Yield (g / kg) of powder obtained by lyophilization of Astragalus hot water extract (WEH), 70% ethanol extract (EEB) of red yeast rice , and liquid red yeast ( Monascus pilosus broth) (15L), respectively, is shown in Figure 2, EEB Was 23.61 (2.36%), LBK was 32.17 (3.22%), and WEH was 196.33 (19.63%).

Experimental Example 2 Evaluation of Antioxidant Capacity of Astragalus Sauce

In the present experimental example, the antioxidative activity was evaluated by measuring electron donating ability, reducing power, SOD-like activity, and nitrite scavenging ability of each material of the sulfuric acid source prepared in Example 1 and the sulfuric acid source prepared.

1.electron donating activity

Electron donating ability (EDA) of sulfuric acid sources was measured by 0.8 mL of 4 × 10 ^-4 M DPPH (1,1 diphenyl-2-picryl-hydrazyl) solution in 0.2 mL of experimental water according to the method of Blois (1958). After stirring for 10 seconds, the mixture was left at room temperature for 10 minutes, and then absorbance was measured at 525 nm, and calculated by the formula of [ Electron donating ability (%) = ｛1- (sample absorbance / control absorbance)｝ × 100 ] .

2. reducing power

Reducing power of sulfuric acid sauce was measured by adding 2.5 mL of 0.2M phosphate buffer (pH 6.6) and 2.5 mL of 1% ferricyanic acid solution to 1 mL of experimental water according to the method of Saeedeh & Asna (2007), and reacting for 30 minutes at 50 ° C. . Next, 2.5 mL of a 10% trichloroacetic acid solution was added thereto, followed by centrifugation at 1,650 × g for 10 minutes to obtain a supernatant. 2.5 mL of the supernatant was added 2.5 mL of distilled water and 0.5 mL of 0.1% FeCl ₃ solution, and the absorbance was measured at 700 nm. The reaction solution exhibits a bluish green color by the mutual conversion between Fe ³⁺ and Fe ²⁺ , and the higher the absorbance value, the higher the reducing power.

3. SOD-like activity

SOD (Superoxide dismutase) activity was measured at 560 nm of hematine produced by the reaction of extract and hematoxylin according to the method of Martin & Marklund (1974), and the enzyme amount that inhibits the absorbance of the control by 50% was 1 unit. The activity of was calculated. Activity was expressed in units where 1 mg of protein inhibited the automatic oxidation of hematoxylin.

4. Nitrite scavenging ability

To measure the nitrite scavenging activity, 1 mL of each sample was added to 1 mL of 1 mM NaNO solution, calibrated to pH2.5 with 0.1 N HCl and 0.2 M citric acid buffer, according to the method of Kato et al (1987). 10 mL was used. After reacting this solution at 37 hours for 1 hour, 1 mL of each reaction solution was taken, and grease reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) dissolved in 3 mL of 2% acetic acid solution and 30% acetic acid solution After adding 0.4mL in turn, shaking and mixing were allowed to stand for 15 minutes at room temperature, and the absorbance was measured at 520 nm. The control group measured red distilled water instead of grease reagent, and the nitrite scavenging ability was calculated by the formula Nitrite scavenging activity (%) = 100-[(absorbance of sample added / absorbance of no addition) x 100].

As a result of the experiment, the electron donating ability (EDA) of the 1% solution for each material of the sulfur source was 15.71% of EEB, 86.20% of LBK and 8.60% of WEH. In addition, the reducing power (RP: OD ₇₀₀ ) of the 1% solution was EEB of 1.64, LBK of 2.06, and WEH of 0.45. SOD-like activity was 11.11% in EEB, 21.35% in LBK and 17.94% in WEH. Nitrite scavenging activity (NSA) was 74.37% in EEB, 74.92% in LBK and 31.83% in WEH.

In addition, the electron donating ability of EEB: LBK: WEH (1: 1: 1, w / w) mixture (1%) was 20.42%, which was lower than that of LBK, but higher than that of EEB. In addition, the reducing power (OD ₇₀₀ ) of the mixture (1%) was 1.71, showing the same tendency as the electron donating ability, and the SOD-like activity and nitrite scavenging activity were 19.99% and 70.04%, respectively, which were somewhat higher or similar to those of EEB.

TABLE 1

Antioxidant Activity of Aqueous Sauce-based Mixtures

¹⁾ Each value is the mean ± standard deviation of three measurements.

Example 2 Preparation of Chicken Meat Treated with Astragalus Sauce

In this embodiment, the broiler was prepared by dividing the base sauce with only the base sauce. First, the treated group of the base sauce was placed in 10L of the base sauce and 30 kg of chicken leg meat without bones was soaked for 10 hours. On the other hand, in the treatment of the Astragalus sauce was mixed in a base method to 0.225% by weight of Astragalus sauce was immersed in the same way. After dipping, the chicken was lyophilized to prepare a powder.

Experimental Example 2 Experimental Animal Dietary Experiment

In the present experimental example, the poultry powder prepared in Example 2 was fed to the test animals, and the effects of each diet on the weight, organ weight, serum lipid content and antioxidant enzyme activity of the test animals were investigated.

Experimental diets were prepared using pellets (5L79 diets, PMI Nutrition, LLC, PO Box 19798, Brentwood MO 63144, USA). The experimental animals were rats (Sprague-Dawly SPF / VAF outbred rats) (Orient Ltd., Sungnamsi, Korea) with an average weight of 150 ± 5g at 5 weeks of age. High fat and high cholesterol control group (HC), dietary group treated with broiled chicken leg base only and then lyophilized to add 15%, and dietary group with 15% added lyophilized broiled chicken base treated with base sauce (HS) (5 animals / group) (Table 1) were kept for 5 weeks.

Cholesterol and sodium chlorate were used as Sigma-Aldrich products as ACS reagents, and the purity was 95% and 99%, respectively. The experimental diet was prepared once a week and refrigerated at 4 ° C. to supply fresh diet every day. The cages used stainless steel cages, and the temperature and humidity were 23 ± 2 ° C. and 60 ± 5%. The contrast cycle was set at 12 hour intervals, and water and feed were freely consumed.

The breeding of experimental animals was raised and treated with permission (IACUC-2009-009) through the Animal Experimental Ethics Committee of Catholic University of Daegu, and the principles of animal testing 3R were observed.

TABLE 2

Dietary composition (%)

¹⁾ abbreviation: NC, normal control; HC, high fat and high cholesterol dietary controls; Diet group fed 15% lyophilized poultry treated with base sauce in BS, HC diet; A group of 15% lyophilized chickens treated with Astragalus sauce from HS and HC diets.

²⁾ Animal laboratory diet prepared by PMI Nutrition, LLC (PO Box 19798, Brentwood MO 63144, USA). Crude protein, 18%; Crude fat, 5%; Crude fiber, 5%; Ash, 8%.

The experimental results were expressed as the mean and standard deviation of five experimental animals. The significance test was carried out using Duncan's multiple software program using the Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA (SPSS) software package program. range test).

Experimental Example 2-1: weight gain, dietary intake and dietary efficiency

Body weight and dietary intake were measured at regular times every day throughout the entire experimental period. The feed efficiency ratio (FER) was calculated by dividing the daily gain by the daily food intake.

Equivalent mixture of EEB, LBK, and WEH in normal group (NC), high fat and high cholesterol control group (HC), dietary group (BS) added to 15% of broiled leg after freeze-drying Table 3 shows the results of weight gain, dietary intake and dietary efficiency when the broilers treated with 0.225% mixed Astragalus sauce were lyophilized and reared for 5 weeks.

On the day of starting the diet, the body weight was 212.90 ~ 218.00 g, and there was no significant difference between the groups. The mean weight after 5 weeks of the diet was 399.19 ~ 431.34 g, and there was no significant difference between the groups. The diets of HC, BS and HS groups, which were high fat diets, were 31.82 ~ 44.44% higher than those of the NC group, and HS and BS who fed chickens treated with Astragalus sauce were higher. The food intake was significantly higher. Nevertheless, there was no significant difference in daily weight gain between the experimental groups, ranging from 6.21 to 5.18 g. The dietary efficiency (FER) of the HC and BS groups was significantly higher than that of the NC group, but the HS group decreased to the NC group level. These results indicate that the flavor of chicken meat treated with Astragalus sauce is superior to that of general chicken meat, and thus does not show an effect on weight gain even when the intake is increased.

TABLE 3

Dietary Efficiency of Chickens Treated with Astragalus Sauce for Weight Gain, Diet and Water Intake, and FER in Rats Fed High Fat and Cholesterol Diet for 5 Weeks

¹⁾ dietary efficiency; Daily weight gain / daily dietary intake.

²⁾ NS: not significant.

³⁾ Each value is the mean ± SD of 5 rats. Letters (a ~ c) in the column indicate significant deviations ( p <0.05).

Experimental Example 2-2: long-term weight measurement

Rats bred for 5 weeks were fasted for 12 hours with water only, blood was collected from the abdominal aorta under ether anesthesia, perfused liver with ice-cold saline, organs were removed, moisture was removed, and weighed. The blood was coagulated at room temperature and centrifuged at 4, 2,500 × g for 20 minutes to separate serum, and then used at the sample for analysis at -70 ° C.

Table 4 shows the organ weight per 100 g body weight of rats bred for 5 weeks to investigate the effect of the experimental diet on organ weight. The HC and BS groups, which are high fat and high cholesterol control groups, showed significant increase in the weight of liver, heart, peritoneal fat and epididymal fat compared to NC group. However, in the HS group, the heart was recovered to the extent that there was no significant difference with the NC group, and the weights of the liver, testes, perirenal and epididymal fats were significantly lower than those of the control group. It can be seen that the damage is alleviated and the production of visceral fat is suppressed.

TABLE 4

Dietary efficiency (g / 100 g body weight) of poultry treated with Astragalus to organ weight per body weight in rats fed a high fat and cholesterol diet for 5 weeks

¹⁾ Each value is the mean ± SD of 5 rats. Letters (a ~ d) in the column indicate significant deviations ( p <0.05).

Experimental Example 2-3: Serum Lipid Content

Serum triglyceride, total cholesterol and HDL-cholesterol content were measured by kit reagent (AM 157S-K, AM 202-K, AM 203-K, Asanpharm Co., Korea), and LDL-cholesterol content was measured by Friedewald et al (1972). According to the method of), it was calculated by the formula of total cholesterol-amount of HDL-cholesterol-(neutral lipid / 5).

Triglyceride, total cholesterol, HDL-cholesterol and LDL-cholesterol contents of rat serum bred for 5 weeks in the experimental diet are shown in Table 5. The triglyceride contents were 122.15 mg / dL and 110.45 mg / dL in the BS and HC groups, respectively, 31.83% and 24.61% compared to 83.27 mg / dL in the NC group, while the HS group was 80.55 mg / dL. Decreased. The total cholesterol content of BS group was 137.41 mg / dL, which is higher than 130.49 mg / dL of HC group, 11.90% of HC group and 25.32% higher than NC group. However, the HS group was 98.04 mg / dL, comparable to the control group. The HDL-cholesterol content was 59.60 mg / dL in the NC group, but 42.62 mg / dL in the HC group and 33.66 mg / dL in the BS group, and 68.17 mg / dL in the HS group, which was higher than the normal group in the experimental group. The figures are shown. On the other hand, the LDL-cholesterol contents of the HC and BS groups were 65.78 and 79.32 mg / dL, respectively, 0.98 and 2.39 times higher than those of the NC group, 33.20 mg / dL, while the HS group decreased by 10.04% and 25.40%, respectively. . Atherosclerosis index was significantly lower in the NC group 1.84, HC group 3.06, BS group 4.08, HS group 1.44.

Therefore, the results of the above experiments showed that the chicken meat treated with Astragalus extract and Astragalus sauce containing red yeast rice and red yeast cultivation solution improved the lipid lipid fluctuation that could be caused by high fat and high cholesterol diet. It seems to have the effect of mitigating.

TABLE 5

Dietary Efficiency of Chickens Treated with Astragalus Sauce for Serum Lipids in Rats Fed High Fat and Cholesterol Diet for 5 Weeks

¹⁾ LDL-cholesterol = total cholesterol-HDL-cholesterol-(TG / 5)

³⁾ Total Cholesterol / HDL-Cholesterol

⁴⁾ Each value is the mean ± SD of 7 rats. Letters (a ~ d) in the column indicate significant deviations ( p <0.05).

Experimental Example 2-4: Serum ALT and AST Activity

Serum ALT (alanine aminotransferase) and AST (aspartate aminotransferase) activities were measured using kit reagent (Asan Pham., Seoul, Korea) according to the method of Reitman & Freankel (1957). It is represented by the decreasing Carmen unit.

In general, high-fat, high-cholesterol diets are known to significantly increase the activity of these enzymes by applying various metabolic stresses to the liver, and the effects of diets of chicken meat treated with Astragalus sauce on the activity of ALT and AST were examined (Fig. 4). ).

The activity of ALT (Karmen unit / mL) was 47.50 in NC group, 110.57 in HC group, and 109.47 in BS group. However, HS group treated with Astragalus source was 68.98, which was lower than normal group but less than HC and BS group. There was a significant decrease. The activity of AST (Karmen unit / mL) was 100.25 in NC group, 180.45 in HC group, and 179.25 in BS group, but 138.52 in HS group.

Therefore, the above results suggest that a high fat and high cholesterol diet or a high fat diet and a general diet can put a significant burden on the liver tissue, but the experimental diet is effective to prevent or reduce it.

Experimental Example 2-5: GSH and LPO content of liver tissue

The amount of liver tissue GSH (glutathione) was measured by adding 2-nitrobenzoic acid to liver tissue homogenate according to the method of Ellman GL (1959), and reduced GSH per gram of liver tissue. Shown as μmole. The content of LPO (Lipid peroxide) was measured by adding thiobarbituric acid (TBA) solution to liver tissue homogenate according to the method of Satho (1978) and measuring the absorbance of TBA-reactive substance, which is implemented by adding n-butanol at 532 nm. , The molecular absorption coefficient, ε = 1.5 × 105 M ^-1 cm ^-1 to calculate the content was expressed as nmole per g of liver tissue.

The LPO content (left side of Figure 6) of rat liver tissues bred for 5 weeks in the experimental diet was 8.21 μmole / g-tissue in the NC group, 10.89 μmole / g-tissue in the HC group, and 11.45 μmole / g-tissue in the BS group. The HS group showed 8.68 μmole / g-tissue, and the HS group showed significantly lower values than the HC and BS groups. The GSH content (right side of FIG. 6) is 3.22 μmole / g in NC group, 1.82 μmole / g in HC group, 2.23 μmole / g in BS group, 2.79 μmole / g in HS group, and is high in fat, high cholesterol diet or high fat-high cholesterol and poultry. The content of GSH, which was reduced by the diet, was significantly increased.

Therefore, the diet of poultry treated with Astragalus sauce is thought to reduce the content of LPO involved in damaging the biofilm by increasing the content of GSH used as a substrate of antioxidant defense system.

Experimental Example 2-6: XOR, SOD and GST activity of liver tissue

The enzyme source was homogenized by adding a 4-fold ice-cold 0.25 M sucrose solution to a certain amount of liver tissue and centrifuged at 10,000 × g for 20 minutes. Xanthine oxidoreductase (XOR) activity was measured according to the method of Stirpe & Della Corte (1969) in the presence of NAD ⁺ and the O type activity without NAD ⁺ . Activity was expressed in nmole of the amount of uric acid produced from xanthine, a substrate of 1 mg of protein per minute. Superoxide dismutase (SOD) activity was measured at 560 nm of hematine produced from the reaction between the enzyme source and hematoxylin according to the method of Martin et al (1987), and the amount of enzyme that inhibits the absorbance of the control by 50% was 1 unit. The activity of the enzyme was calculated. Activity was expressed in units where 1 mg of protein inhibited the automatic oxidation of hematoxylin. The glutathione S-transferase (GST) activity was determined by reaction of 1-chloro-2,4-dinitrobenzene (1-chloro-2,4-dinitrobezene) with reduced glutathione and enzyme sources according to the method of Habig et al (1974). The absorbance of the thioether produced at was measured at 340 nm, and the activity was calculated using an extinction coefficient of 9.5 M ⁻¹ cm ⁻¹ and expressed as nmole of thioether produced by 1 mg of protein per minute.

 The results of investigating XOR activity of rat liver tissues bred for 5 weeks in an experimental diet are shown in FIG. 5. In HC and BS groups, total type activity (nmole / mg-protein / min) was significantly increased to 16.21 and 14.44, respectively, compared to 9.30 in NC group, but decreased to 10.41 in control group. It was. Type O activity was 2.78 in NC group, 4.46 in HC group, 4.03 in BS group, and 3.04 in HS group. O / T ratio (%) was 30.45% ~ 28.85%, respectively, and there was no significant difference.

Therefore, it is thought that the diet of poultry treated with Astragalus sauce reduced the production of ROS by inhibiting the total and O-type activity of XOR.

The results of investigating SOD and GST activity of rat liver tissues bred for 5 weeks in an experimental diet are shown in FIG. 6. SOD activity (unit / mg-protein) was 25.35 and 25.60 in HC and BS groups, respectively, which was 1.98 ~ 1.99 times lower than 50.62 in NC group. However, HS group was 41.70, which did not reach NC group, but showed a significant increase. GST activity (nmole / mg-protein) was also significantly decreased in HC and BS groups, 145.25 and 165.51, compared to 275.54 in NC group, but HS group was 220.25, but not significantly increased in NC group.

In conclusion, the diet of chicken treated with Astragalus sauce inhibits the ROS production system and at the same time increases the activity of the ROS scavenging system to prevent tissue damage that may occur in high-fat and high-cholesterol diets or to reduce stress. It is thought to reduce.

Claims (5)

Health functional food composition for preventing and improving obesity, arteriosclerosis, tissue damage due to high cholesterol and high fat diet containing a mixture of Astragalus extract, red yeast extract and liquid red yeast. The composition according to claim 1, wherein the mixture is an equal amount of astragalus extract, red chrysanthemum extract and liquid red chrysanthemum. A meat processing source containing the composition according to claim 1 as an active ingredient. 4. The meat processing source of claim 3, wherein the composition contains the composition in an amount of 0.1 to 0.5% by weight. Chicken treated with a sauce according to claim 3.

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