KR20120019968A - The method of extracting food component which have an antithrombotic effect from ficus carica linnoeus and the antithrombotic extract - Google Patents

Abstract

PURPOSE: An extracting method of food components having antithrombotic function from figs, and an antithrombotic extract are provided to prevent the generation of side effects from the food components. CONSTITUTION: An extracting method of food components having antithrombotic function from figs comprises the following steps: cutting the figs, and extracting water-soluble components from the figs using water at the temperature lower than 30 deg C; removing insoluble components from the obtained extract by centrifugal separating; inserting ethanol into the extract; and settling the mixture for 12 hours at 4 deg C for removing ethanol soluble components.

Description

The method of extracting food component which have an antithrombotic effect from Ficus Carica Linnoeus and the antithrombotic extract}

The present invention relates to a method for extracting anti-thrombotic food components from figs and an antithrombotic extract thereof, and more particularly, to anti-platelets that are activated by stimulation of agglutinant derivatives such as collagen from figs to cause agglutination. The present invention relates to a method for extracting an antithrombotic extract that exhibits a coagulation action and an antithrombogenic extract extracted by the method.

Platelets are a biological defense mechanism that prevents the rapid loss of blood from the site of blood vessel breakage by promoting the coagulation process by blood clotting factors during blood vessel breakage. However, adhesion, aggregation, and release of platelets by platelet activation in closed blood vessels result in thrombosis, which causes various thrombotic diseases and thus is involved in the expression of adult diseases such as atherosclerosis, hypertension, and diabetes. Therefore, these antiplatelet substances having platelet aggregation inhibitory action have great application value in preventing recurrence of thrombosis and treatment and prevention of various thrombosis related diseases.

Drugs currently being used for the prevention and treatment of thrombotic diseases include aspirin, heparin, and coumarin, but they are not specific for blood clots and cause bleeding in the body over long periods of time. There is a side effect of the development of a new antiplatelet agent is required accordingly.

In this regard, researchers report antithrombotic activity from a variety of natural products, some of which have been reported from ethanol extracts isolated from figs (Anwarul HG et.al., Journal of Ethnopharmacology 119 (2008) 1-5).

However, the active ingredients obtained from natural products are different depending on the extraction method, the type of components to be extracted and the expected effect may also vary.

The present inventors studied a method of extracting figs having an excellent antithrombogenic effect and completed the present invention. An object of the present invention is to provide a method for extracting an active ingredient having excellent antithrombogenic effect from figs and not causing side effects, and an antithrombogenic extract extracted by the extracting method.

The present invention for achieving the above object is the step of cutting the fig and extracting the water-soluble components below 30 ℃ using water as the extraction solvent (P1), the step of centrifuging the extraction solution to remove the insoluble components (P2), Method of extracting anti-thrombotic components from figs including step (P3) of adding ethanol so that the concentration of ethanol is at least 75% and standing at 4 ° C. for 12 hours to remove ethanol-soluble components and figs having excellent antithrombotic effect It relates to an antithrombotic extract.

Hereinafter, the present invention will be described in detail.

Fig dried or undried figs are crushed or cut and extracted using an extraction solvent. At this time, the acid, base or water can be used as the extraction solvent, but it is preferable to extract using water in consideration of safety as a food raw material. During extraction, the water temperature should be extracted at a relatively low temperature so that it does not exceed 30 ℃ (max 50 ℃).

After the extraction is completed, the extract is precipitated using a centrifuge to separate the supernatant and filter it. Then ethanol is added to the filtered extract. At this time, the final concentration of ethanol is adjusted to be 75% or more, and the mixture is allowed to stand at 12 ° C. for 12 hours, and then the ethanol soluble components dissolved in ethanol are separated and removed to prepare an antithrombotic extract of figs having excellent antithrombotic effect. have. The antithrombotic extract can be used as it is or dried as necessary. Drying should be done by lyophilization method and drying temperature should not exceed 50 ℃. The antithrombotic extract of figs shows excellent antithrombotic effect in in vitro experiments. As a result of measuring the antiplatelet aggregation ability using the impedance method (Impedence method) for the extract showed a very good antithrombotic effect.

By the extraction method of the present invention, it is possible to extract substances excellent in antiplatelet aggregation ability from figs. The extract prevents the activation of platelets causing the aggregation reaction by stimulation of agglutinating derivatives such as collagen, thereby preventing the acceleration of the blood coagulation system and ultimately inhibiting the generation of blood clots. Therefore, it can be used for the prevention of cardiovascular diseases such as cerebral hemorrhage, myocardial infarction, arteriosclerosis, etc. Also, since figs are foods, there are no side effects.

Figure 1. Schematic diagram of a process for producing antithrombogenic extract from figs characterized by low temperature extraction

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1

In order to compare the anticoagulant activity of the extract according to the extraction temperature of the solvent during the extraction, the figs were cut and extracted at temperatures of 10 ° C., 30 ° C., 50 ° C., 70 ° C. and 100 ° C., respectively, filtered and ethanol was dissolved by adding ethanol. After removing the material, the antiplatelet aggregation ability was measured by the impedance method.

Impedance method is a method of measuring the change in electrical resistance according to platelet aggregation by passing a current through the blood is a method that can be measured in whole blood.

Whole blood was used for the experiment to collect 0.38% sodium citrate at a ratio of 1: 9 (v / v) to blood by collecting blood from 6 week old Sprague-Dewley rats.

After diluting the extract by the temperature of the fig according to the above extraction method to a concentration of 5mg / mL, each was treated with whole blood and measured the resistance values after the coagulation induction by collagen. Calculated. The calculated antiplatelet activity is shown in Table 1.

Equation (%) = antiplatelet activity

Table 1

In the results of Table 1, the antiplatelet activity was decreased as the extraction temperature was increased.

Example 2

The antiplatelet activity of the fig extract prepared by the extraction method of the present invention was confirmed by comparing the activity of the fig ethanol extract with the previously reported fig ethanol extract of the present invention. The preparation of the fig ethanol extract was made faithfully following the method described in the previous report. The activity of antiplatelet activity was measured according to the experimental method described in Example 1.

Table 2

From the results of Table 2, it was also confirmed excellent antiplatelet activity in the pathogenic fig extract. However, in the case of the previously reported fig extract reported to have antiplatelet activity, it did not show antiplatelet activity. This is believed to be due to the difference in the experimental method used in this example. In the previous report, platelet rich plasma (PRP) was used to identify antiplatelet activity and ADP and Adrenaline were used as platelet aggregation inducers. In this example, only whole blood platelets were used and platelet aggregation inducer was used as collagen.

Example 3

To determine the components of the fig extract showing antithrombotic activity, the nutritional components and total polysaccharide content of the extract were analyzed. Fat was measured by Soxhlet extract method, protein was kjedahl method, and moisture and ash were measured by atmospheric heating. Carbohydrate content was determined from these values by applying the following formula and the total polysaccharide content was measured by color development using phenol and sulfuric acid.

Carbohydrate Content Formula = 100- (Crude Fat + Crude Protein + Moisture + Ash)

Table 3

Table 4

As a result of the analysis, the nutrient composition of the present invention fig extract is carbohydrate 67.51%, crude protein 12.52%, crude fat 0.11% and carbohydrate content of 10.35%, whereas the previously reported fig ethanol extract carbohydrate 65.52%, 6.57% of crude protein, 0.73% of crude fat and 0.94% of total polysaccharide in carbohydrates (Table 4) showed a big difference in the composition of the two extracts, indicating that the two extracts are different substances.

Claims (5)

Cutting the fig and extracting the water-soluble components below 30 ℃ using water as the extraction solvent (P1), centrifuging the extraction solution to remove the insoluble components (P2), so that the concentration of ethanol more than 75% Method of extracting the antithrombogenic component from the fig including the step (P3) of adding ethanol and standing at 4 ° C. for 12 hours to remove the ethanol soluble component. The method for extracting anti-thrombotic component from figs according to claim 1, wherein the extract is subjected to low temperature extraction at an extraction temperature of 30 deg. The method of extracting an antithrombogenic component from a fig, according to claim 1, wherein the step of removing the ethanol soluble substance comprises obtaining the ethanol insoluble substance after standing at 10 DEG C or lower for 12 hours in the step (P3). . Anti-thrombotic extract that can be used as a food material extracted by the extraction method of any one of claims 1 to 3. Antithrombotic health functional food comprising the extract of claim 4 as an active ingredient.

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