KR20130084804A - Fermented corn protein hydrolysate and preparing method thereof - Google Patents

Abstract

PURPOSE: A fermented corn protein hydrolysate is provided to have an anti-obesity effect and to be applied to a functional material, a health product, and a pharmaceutical product for anti-obesity. CONSTITUTION: A fermented corn protein hydrolysate contains 7.5-20 wt% of glutamic acid, 10.0-30 wt% of alanine, 2.5-20 wt% of methionine, 1.5-20 wt% of tyrosine, 0.1-5.0 wt% of cysteine, 0.1-8.0 wt% of valine, and 0.1-10.0 wt% of isoleucine. A method for manufacturing the hydrolysate comprises the steps of: treating corn with a starch degrading enzyme and/or a dietary fiber degrading enzyme to obtain corn proteins; fermenting the corn proteins with a microorganism and obtaining fermented corn proteins; and treating the fermented corn proteins with protease. [Reference numerals] (AA) Conventional technique; (BB) Corn gluten; (CC,SS) Thermal treatment and steaming; (DD) Enzyme treatment (dietary fiber degrading enzyme); (EE) Enzymatic lysis, acid decomposition, solid fermentation; (FF) Filter (centrifuge); (GG) Primary desalination; (HH) PH adjustment; (II) Secondary desalination; (KK,YY) Pulverization; (LL) Method for preparing fermented corn peptides; (MM) Corn; (NN) Dipping (sulfuric acid); (OO) Pulverization; (PP,RR,VV) Centrifuge; (QQ) Enzyme treatment (starch, dietary fiber degrading enzyme); (TT) Solid fermentation; (UU) Enzyme decomposition (protease); (WW) Desalination

Description

Fermented corn protein hydrolyzate and preparation method thereof {FERMENTED CORN PROTEIN HYDROLYSATE AND PREPARING METHOD THEREOF}

The present invention relates to a fermented corn protein hydrolyzate and a method for producing the same, and more particularly, to a fermented corn protein hydrolyzate having an appetite control and anti-obesity effect and a method for producing the same.

The prevalence of obesity and metabolic disease, which has increased rapidly worldwide over the last few decades, is a threat to Ingyu's health. According to the mechanism of action of anti-obesity substances, it is classified into digestion, appetite control, and fat metabolism control. In the field of appetite control, the substances that control appetite by regulating neurophysiological activity are largely regarded as monoamines and peptides (pancreatic polypeptide family, scretin family, bombesin family and neuromedin family, opioid peptide family, CRF) in the brain. Family, growth factors such as melanocortin and fibroblast growth factor), cytokines (interleukin, interferon, MIP-1), and other factors (thyroid hormone, oxytocin, vasopressin, calcitonin, insulin, neurotensin, motilin) , Ghrelin, cart, etc.).

Recent research trends are closely related to appetite control and fat metabolism control, and studies have shown that the signaling of appetite control factors has an anti-obesity effect by promoting energy consumption during lipolysis mechanism in fat metabolism. In particular, the binding of leptin and leptin receptors, such as MSH, MCH, AGRP, NPY, etc., signaling such as MC4 receptors in response to activation and inhibition of the activation of beta-adrenergic system in fat cells affect the overall energy balance of the body Giving results.

In particular, activation of POMC neurons by leptin promotes alpha-MSH secretion, resulting in decreased appetite, decreased intake and weight, and the possibility of a new anti-obesity target by a PRCP enzyme that degrades secreted alpha-MSH. POMC neurons activated by leptin also disclosed the importance of PRCP to act as regulators of appetite, energy expenditure and glucose metabolism and thereby break down the secreted alpha-MSH. These two documents also play a key role in regulating appetite, energy expenditure and glucose metabolism of leptin-activated POMC neurons, and in most animal experiments the activation of POMC neurons has shown the effect of weight loss. Doing.

Many studies and patents focus on appetite control mainly for the treatment of obesity, and leptin receptors activated by leptin, POMC, alpha-MSH, NPY, AGRP and MC4R are considered important targets. Research on these neurofactors is actively conducted, noting that these neurofactors send signals that reduce weight, improve glucose tolerance, act directly on muscles, promote oxidation of fatty acids, and reduce insulin resistance. It is being developed as an agent for anti-obesity and obesity treatment.

However, plant protein degradants resulting from microbial fermentation of plant proteins activate and inhibit leptin receptors, POMC, and NPY, which are related to appetite regulators, resulting in dietary loss, weight loss, lipid metabolism, and glucose metabolism. There are no reports of the effects of obesity.

Republic of Korea Patent No. 10-1104014

In order to solve the above problems, the present invention enzymatically treated corn protein, which is a kind of vegetable protein, with starch degrading enzyme and dietary fiber degrading enzyme, and then fermented with microorganism, and then treated with protease to obtain hydrolysates. It is an object of the present invention to provide a fermented corn protein hydrolyzate having anti-obesity effect and a method for preparing the same, which can regulate leptin receptors, POMC, and NPY associated with lower appetite regulators.

In order to solve the above object, the present invention is a fermented corn protein hydrolyzate, with respect to the total weight of the free amino acids contained in the hydrolyzate, glutamic acid 7.5 to 20% by weight, alanine 10.0 to 30% by weight , Methionine 2.5-20 wt%, Tyrosine 1.5-20 wt%, Cysteine 0.1-5.0 wt%, Valine 0.1-8.0 wt% and Isoleucine 0.1-10.0 wt% Fermented corn protein hydrolyzate containing% is provided.

In one embodiment of the present invention, the fermented corn protein hydrolyzate may be characterized in that the function of controlling the appetite regulator of the hypothalamus.

In one embodiment of the present invention, the fermented corn protein hydrolyzate may be characterized by controlling the appetite by regulating leptin receptor, pro-opiomelanocortin (POMC) and NPY (neuropeptide Y).

In addition, the present invention comprises the steps of treating corn with at least one of starch degrading enzyme and dietary fiber degrading enzyme to obtain corn protein;

Microbial fermentation of the corn protein to obtain fermented corn protein; And

It provides a method of producing a fermented corn protein hydrolysate, comprising; the step of treating the fermented corn protein with a protease to obtain fermented corn protein hydrolysate.

In one embodiment of the present invention, before the step of obtaining the corn protein, the step of immersing the corn in an acidic solution and then grinding and separating; may further include.

In one embodiment of the present invention, after the step of obtaining the corn protein, the step of adding one or more of the heat treatment and the steam to the corn protein; may further comprise a.

In one embodiment of the present invention, after the step of obtaining the fermented corn protein hydrolyzate, the step of separating, concentrating, precipitation, desalting and filtering the fermented corn protein hydrolyzate; may further comprise a.

In one embodiment of the present invention, the acidic solution may be one or more selected from the group consisting of sulfurous acid solution, dilute hydrochloric acid solution, organic acid solution.

In one embodiment of the present invention, the starch degrading enzyme may be at least one selected from the group consisting of alpha-amylase, beta-amylase, isoamylase and glucoamylase.

In one embodiment of the present invention, the dietary fiber degrading enzyme may be one or more selected from the group consisting of cellulase (Cellulase), hemicellulase (Hemicellulase) and pectinase (Pectinase).

In one embodiment of the present invention, the microbial fermentation may be to inoculate Aspergillus oryzae ( Aspergillus oryzae ).

In one embodiment of the present invention, the protease may be one or more of endo-type enzyme and exo-type enzyme.

In one embodiment of the present invention, the endo-type enzyme may be at least one selected from the group consisting of alcalase, protamex and neutrase.

In one embodiment of the present invention, the exo-type enzyme may be a flavozyme (flavourzyme).

The present invention also provides a functional food composition, cosmetic food composition, cosmetic composition and pharmaceutical composition containing the fermented corn protein hydrolyzate as an active ingredient.

According to the fermented corn protein hydrolyzate of the present invention, by reducing the dietary intake, weight loss and muscle mass, lipid by adjusting the leptin receptor, POMC, NPY associated with hypothalamic appetite regulator using the plant protein microbial fermentation of vegetable protein Since it exhibits anti-obesity effect by improving metabolism and glucose metabolism, it can be applied to functional materials, health food products and medicines having the purpose of anti-obesity.

1 is a flow chart showing a method of producing a fermented corn protein hydrolyzate according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail in order to facilitate the present invention by those skilled in the art.

The present invention is fermented corn protein hydrolyzate, with respect to the total weight of the free amino acids contained in the hydrolyzate, glutamic acid 7.5 to 20% by weight, alanine 10.0 to 30% by weight, methionine 2.5 to 20 Fermented Corn Protein Slurry Containing Weight%, Tyrosine 1.5-20%, Cysteine 0.1-5.0%, Valine 0.1-8.0%, and Isoleucine 0.1-10.0% Provide a digest. Preferably, glutamic acid is 7.5 to 10% by weight, alanine 10.0 to 20% by weight, methionine 2.5 to 10% by weight, tyrosine 1.5 to 10% by weight, cysteine 0.1 To 3.0% by weight, 1 to 8.0% by weight of Valine and 1 to 10.0% by weight of isoleucine, more preferably 9 to 10% by weight of glutamic acid, and alanine to 10.0. To 15% by weight, Methionine 2.5 to 5% by weight, Tyrosine 4 to 10% by weight, Cysteine 1 to 3.0% by weight, Valine 1 to 7.5% by weight and isoleucine It may be 1 to 7% by weight.

In addition, the present invention comprises the steps of treating corn with at least one of starch degrading enzyme and dietary fiber degrading enzyme to obtain corn protein; Microbial fermentation of the corn protein to obtain fermented corn protein; It provides a method for producing a fermented corn protein hydrolysate comprising; and the step of treating the fermented corn protein with a protease to obtain fermented corn protein hydrolysate.

Hereinafter, more specifically with respect to the manufacturing method of the fermented corn protein hydrolyzate of the present invention.

First, corn is treated with one or more of starch degrading enzymes and dietary fiber degrading enzymes to obtain corn protein.

In some cases, before the step, the step of crushing and separating the corn after immersing in an acidic solution; may further include. At this time, the acidic solution used may be at least one selected from the group consisting of sulfurous acid solution, dilute hydrochloric acid solution, organic acid solution, sulfuric acid solution is particularly preferred. For example, the corn is immersed in 50 ℃, 0.5% sulfurous acid aqueous solution for 30-50 hours, crushed using a grinder and then embryos are removed using a 100 mesh sieve, the aqueous solution from which embryos are removed is separated by centrifugation. can do.

The starch degrading enzyme of the present invention may be at least one selected from the group consisting of alpha-amylase, beta-amylase, isoamylase and glucoamylase, and alpha-amylase is particularly preferred.

The dietary fiber hydrolase of the present invention is not particularly limited as long as it is a complex enzyme capable of degrading even the pectin substance attached to the cell wall of the plant, for example, cellulase (Cellulase), hemicellulase (Hemicellulase) and pectinase ( Pectinase) may include one or more selected from the group consisting of, in particular cellulase is preferred. The complex enzymes are particularly effective at removing fiber contained in corn.

When treating the starch degrading enzyme and dietary fiber degrading enzyme, it is preferable to adjust the corn composition pH 6.0-7.0. In addition, for example, it is preferable to add 1% (v / v) of starch degrading enzyme and dietary fiber degrading enzyme to the corn composition to enzymatically decompose at 50 ° C., 100 rpm, and 1-2 hours. After completion of the reaction, centrifugation is preferably performed 2-3 times.

Optionally, after obtaining the corn protein, the method may further include adding one or more of heat treatment and steam to the corn protein. Specifically, the protein is denatured by uniform heat treatment and steaming for 6.5 to 8.5 minutes by using steam at 125 to 135 ° C. Through this heat treatment or steaming step, the protein can be completely denatured, and when the conformation of the protein is destroyed, the amino acid side chain buried inside the protein is exposed, so that it can be easily contacted with the enzyme, thereby improving hydrolysis efficiency. It can increase.

The corn protein is then microbially fermented to obtain fermented corn protein.

The microbial fermentation of the present invention may be to inoculate Aspergillus orizae ( Aspergillus oryzae ). Specifically, it may be made by inoculating Aspergillus oryzae ( Sopergillus oryzae ) to form a Koji (Koji) by incubating solid at about 30 ℃ for 2 to 3 days.

The fermented corn protein is then treated with proteolytic enzymes to obtain fermented corn protein hydrolysate. At this time, it is preferable to prepare a reaction solution to a concentration of 20%, add a small amount of proteolytic enzyme under a condition of 5% salt and about 45 ° C., and perform enzyme reaction for about 72 hours.

In the present invention, the protease may be at least one of an endo type enzyme and an exo type enzyme. The endo type randomly attacks proteins and peptides to produce a large amount of low-molecular peptides, and produces a very small number of free amino acids, but the exo-type may attack a terminal of a protein or peptide to generate a large amount of free amino acids.

The endo enzyme is an enzyme that acts on the inside of the peptide constituting the corn gluten protein, and is not particularly limited as long as it is an enzyme that can be suitably used to decompose the corn gluten protein, for example, an alcalase. It may be one or more selected from the group consisting of, protamex (protamex) and neutrase (neutrase).

In addition, the exo-type enzyme is an enzyme that acts on the terminal of the peptide constituting the corn gluten protein, and is not particularly limited as long as it is an enzyme that can be suitably used to degrade the corn gluten protein, for example, flavozyme ( flavourzyme).

Optionally, after obtaining the fermented corn protein hydrolyzate, the fermented corn protein hydrolyzate may be separated, concentrated, precipitated, desalted and filtered. For example, after 20 to 24 hours of low temperature, the solids and the liquid phase are separated by a centrifuge or a filter press, the pH of the liquid phase is adjusted to 5.9 to 6.1, desalted (electrodialysis) and terminated at 0.7 s / m. The solution can be powdered after UF using an ultrafiltration membrane.

Fermented corn protein hydrolyzate prepared according to the production method according to the present invention, 7.5 to 20% by weight glutamic acid (Glutamic acid), 10.0 to 30% by weight of alanine (methionine), Methionine 2.5 to 20% by weight, Tyrosine 1.5 to 20% by weight, Cysteine 0.1 to 5.0% by weight, Valine 0.1 to 8.0% by weight and Isoleucine 0.1 to 10.0% by weight do. That is, when the hydrolyzate is prepared by the specific production method according to the present invention, each amino acid is contained in a specific content, thereby allowing appetite control and anti-obesity effects.

The fermented corn protein hydrolyzate according to the present invention has a function of regulating leptin receptor (Leptin Receptor, LEPR), POMC (Pro-opiomelanocortin) and NPY (Neuropeptide Y). This can be confirmed in the test examples described below.

As fat cells grow, they secrete a variety of secretions, among them, which affect sugar and fat metabolism, and control appetite are leptin and adiponectin. When leptin binds to receptors in the hypothalamus of the brain, it causes a decrease in body fat percentage, decreased food intake, and lowered blood sugar, and metabolic efficiency or activity increases, thereby gradually decreasing weight. Therefore, the amount of leptin is very important, which is related to the fat mass. Accordingly, by regulating leptin receptor, pro-opiomelanocortin (POMC) and NPY (neuropeptide Y) activated by leptin, appetite can be regulated.

Leptin receptor (LEPR) is an early stage of signaling that binds leptin in the hypothalamus to cause appetite suppression. In addition, NPY is a neuron associated with anorexia and POMC is a neuron associated with appetite suppression and anti-obesity. Therefore, by the fermented corn protein hydrolyzate of the present invention, a leptin receptor (LEptin Receptor, LEPR) and POMC (Pro-opiomelanocortin) is activated, NPY (Neuropeptide Y) is a regulatory process occurs.

Therefore, the fermented corn protein hydrolyzate according to the present invention has a function of controlling the appetite regulator of the hypothalamus, and thus has an excellent anti-obesity effect.

That is, the present invention is to provide a hydrolyzate having an appetite control and anti-obesity effect when the fermented corn protein hydrolyzate is prepared by a specific manufacturing method comprising the above-described steps.

Accordingly, the present invention provides a functional food composition, cosmetic food composition, cosmetic composition and pharmaceutical composition containing the fermented corn protein hydrolyzate as an active ingredient. Functional food composition, cosmetic food composition, cosmetic composition and pharmaceutical composition of the present invention, as it contains fermented corn protein hydrolyzate, may be for appetite control and anti-obesity.

The functional food composition or cosmetic food composition using fermented corn protein hydrolyzate, teas, such as corn barley tea, soups, functional beverages and tablets, diet / alternative / reproduction additives, baby food / baby food / milk powder additives, Fermented milk / lactic acid bacteria beverage / milk additives, various beverage additives, ice cream products, chewing gum, caramel products, candy, ice cream, confectionery, various foods such as beauty foods, soft drinks, mineral water, alcoholic beverages, beverage products such as vitamins and minerals It can be applied to health functional foods and the like.

The cosmetic composition using fermented corn protein hydrolyzate, for example, in the form of softening water, nutrient lotion, nutrition lotion, massage cream, nutrition cream, pack, gel, body lotion, body cream, body oil or body essence It may be applied, but is not limited thereto, and in addition to the essential ingredients described above, other ingredients may be appropriately selected and blended by those skilled in the art without difficulty depending on the purpose of use.

In addition, the pharmaceutical composition may include Alzheimer's disease, brain fatigue recovery, brain function enhancement, memory recovery, brain function treatment such as brain improvement, hard dog stool, liver cancer, hangover relief, hepatocyte growth factor growth promotion, liver function recovery and It can be used for the treatment of liver diseases, such as appetite suppression, weight loss, anti-obesity effect such as body fat reduction, type 2 diabetes treatment such as insulin control, blood sugar control, hypertension, such as ACE inhibitory effect.

When the hydrolyzate according to the present invention is applied to a pharmaceutical product, the hydrolyzate is used as an active ingredient, and a commercially available inorganic or organic carrier is added to formulate an oral or parenteral dosage form in solid, semi-solid or liquid form. Can be.

Examples of preparations for oral administration include tablets, pills, granules, soft and hard capsules, powders, fine granules, powders, emulsions, syrups, pellets and the like. Examples of the parenteral administration agent include injections, drops, ointments, lotions, sprays, suspensions, emulsions, suppositories, and the like.

In order to formulate the active ingredient of the present invention, it can be easily formulated according to the conventional method, a gum arabic gum, corn starch, a binder such as microcrystalline cellulose or gelatin, excipients such as dicalcium phosphate or lactose, dextrin, alginic acid, corn starch Or potato starch, disintegrants such as dextrins, lubricants such as magnesium stearate, sweeteners such as sucrose, stevioside, licorice or saccharin, flavoring agents such as peppermint, methyl salicylate or fruit flavors, surfactants, colorants, preservatives , Stabilizers, buffers, suspending agents and other commercially available auxiliaries may be used as appropriate.

The active ingredient may be in the form of liposomes, microparticles or microcapsules, nanocapsules and the like, and when the dosage unit form is a capsule, in addition to the formulated ingredients, liquid / solid carriers such as polyethylene glycol cyclodextrin, sugar alcohols or fatty oils. May be included.

When the hydrolyzate according to the present invention is formulated to be suitable for medicine, it can be administered orally, parenterally, rectally, topically, transdermally, intravenously, intramuscularly, intraperitoneally, subcutaneously.

In addition, the dosage of the active ingredient will vary depending on the age, sex and weight of the subject to be treated, the specific disease or pathology to be treated, the severity of the disease or pathology, the route of administration and the judgment of the prescriber. Dosage determination based on these factors is within the level of those skilled in the art, and generally the dosage may range from 0.001 mg / kg / day to approximately 2000 mg / kg / day.

The present invention will be described in more detail through the following examples. However, the examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example 1 Preparation of Fermented Corn Protein Hydrolyzate

Domestic corn was immersed in 50 ℃, 0.5% sulfurous acid aqueous solution for 30-50 hours, and then crushed using a grinder and embryos were removed using a 100 mesh sieve. The corn protein composition from which the starch was removed to some extent was obtained by centrifugation of the aqueous solution from which the embryo was removed. After adjusting the pH 6.0-7.0 of this composition, 1% (v / v) of alpha-amylase which is a starch dehydrogenase and cellulase which is a fiber degrading enzyme was added, and it enzymatically decomposed 50 degreeC, 100 rpm, and 1-2 hours. After completion of the reaction, centrifuged 2-3 times to obtain pretreated corn protein. Corn protein was heat-treated and steamed uniformly using steam at 125-135 ° C for 6.5-8.5 minutes to denature the protein, adjust the water content to 20-40% and inoculate Aspergillus oryzae And 30 ℃, solid culture for 2-3 days. After the incubation, the reaction solution was prepared to have a concentration of 20%, and a small amount of endo and exo enzymes were added at 5% salt and 45 ° C., followed by enzymatic reaction for 72 hours. Solids were removed by centrifugation and filter press, and then adjusted to pH 5.9-6.1 to 50% (v / v). After 20-24 hours of low temperature, the solids and the liquid phase were separated by a centrifuge or a filter press, the pH of the liquid phase was adjusted to 5.9-6.1 and desalted (electrodialysis) to terminate at 0.7 s / m. The desalting solution was prepared by powdering after UF using an ultrafiltration membrane.

The fermented corn protein hydrolyzate preparation method is shown in the right flowchart of FIG. Analysis results of the fermented corn sudan protein hydrolyzate prepared are shown in Table 1 and Table 2.

Comparative Example 1 Preparation of Corn Gluten Hydrolyzate

After heat-treating and increasing the corn gluten uniformly using steam at 125-135 ° C. for 6.5-8.5 minutes, denature the protein, add 8-10 times of water, and wash 2-3 times by stirring at 50 ° C. and 100 rpm. , Corn gluten reactant at a concentration of 20-30%.

The temperature of the reaction was 40-60 ℃, pH 4.0-6.0 after adjusting the dietary fiber hydrolase 0.5-1.0% compared to the solid content was enzymatically digested 1-2 hours. After the reaction was completed, the mixture was centrifuged 2-3 times to obtain a solid.

After the 20% solution of the solid content is prepared for 30-60 minutes sterilization at 90 ℃ or more to a single treatment with endo-type enzyme at a temperature of 40-50 ℃, pH 5-8, salt concentration 5-10% or endo- and exo-type enzyme Was enzymatically digested for 48-96 hours. After filtration and concentration to remove the precipitate, prepared by primary desalting, secondary desalting, UF and powdering.

The method of preparing the corn gluten hydrolyzate is shown in the left flowchart of FIG. 1. Analysis results of the prepared corn gluten hydrolyzate are shown in Table 1 and Table 2.

Analysis of General Composition of Fermented Corn Sudan Protein Hydrolyzate Name of sample T-N A-N NaCl Glass
amino acid Solids Fat Ash carbohydrate Dietary Fiber moisture protein (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) (%) Example 1 8.14 4.62 1.41 35.92 95.0 0.0 5.0 18.4 2.58 5.0 50.87 Comparative Example 1 11.36 6.48 1.05 66.51 95.0 0.0 5.0 6.31 0.57 5.0 71.00

Analysis of Amino Acid Analysis of Fermented Corn Sudan Protein Hydrolyzate Example 1 Comparative Example 1 % w / w % w / w ASP 1.14 0.43 THR 1.56 4.20 SER 1.32 8.16 GLU 3.51 3.75 PRO 1.31 1.41 GLY 0.62 0.69 ALA 4.83 6.48 CYS 0.59 0.00 VAL 2.65 7.65 MET 1.57 1.36 ILE 2.12 9.87 LEU 8.55 9.57 TYR 1.92 0.70 PHE 2.9 9.38 HIS 0.65 2.59 LYS 0.68 0.27 NH3 0.23 0.00 ARG 0 0.00 Sum(%) 35.92 66.51

As can be seen in Tables 1 and 2, as a result of preparing fermented corn means protein hydrolyzate using domestic corn (Example 1), 50.87% protein, carbohydrates based on glucose 18.4%, ash 5.0% The percentage of free amino acids in the 50% protein was found to be 35%. General composition and amino acid content of Comparative Example 1 was confirmed to be different from Example 1. In particular, Comparative Example 1 was found to have a higher content of VAL, ILE and LEU compared to Example 1.

Test Example 1 First Animal Experiment Related to Appetite Control (8 days)

Sprague Dawley (SD) male rats, 8 weeks old, were tested for appetite control. First, a diet to be used for animal experiments was prepared. The total calories in the diet consisted of 3940 kcal, 63% carbs, 25% protein, and 12% fat. The male rats were orally administered so that a total of 1.5 g of fermented corn hydrolyzate (Example 1) and corn glycene hydrolyzate (Comparative Example 1) were ingested twice a day. As a control, the same amount of water was orally administered. Total experiment time was carried out for 8 days, and dietary intake was measured at the same time once daily.

Hereinafter, with the control as water, Example 1 (fermented corn means hydrolyzate (1.5 g / day)) and Comparative Example 1, the dietary intake, weight change, fat and tissue weight, blood sugar and hypothalamic gene expression experiment Describe the results.

1-4. Dietary intake

Effect of Fermented Corn Sudan Protein Hydrolyzate on Dietary Intake group 1 day 2 days 3 days 4 days 5 days 6 days 7 days Control 23.70 ± 2.71 24.77 ± 1.27 23.67 ± 0.81 24.23 ± 0.70 24.29 ± 0.61 23.67 ± 0.45 24.47 ± 0.93 Example 1 25.54 ± 0.80 21.22 ± 0.84 20.34 ± 1.06 21.66 ± 0.73 21.37 ± 1.00 20.26 ± 1.18 19.95 ± 2.10 Comparative Example 1 24.65 ± 1.80 24.48 ± 5.47 23.75 ± 5.01 23.53 ± 0.01 23.47 ± 9.00 23.10 ± 8.47 23.01 ± 5.17 P value 0.0389 0.0359 0.0338 0.0293 0.0363 0.0281 0.0907

Table 8 shows the results of measuring food intake by adding 1.5 g of water and hydrolyzate of Example 1 and Comparative Example 1 to the diet daily for 8 days using 8-week-old SD rats. As can be seen from Table 3, Example 1 administered fermented corn means protein hydrolyzate according to the present invention showed a tendency to decrease the dietary intake steadily from the beginning of the measurement to 7 days, the amount of dietary intake reduced by more than 20% compared to the initial Showed. The control group did not show a significant dietary intake in the water intake group, and Comparative Example 1 showed a very small decrease in dietary intake.

1-5. Weight change

Changes in Body Weight of Fermented Corn Sudan Protein Hydrolysates group 1 day 5 days 8 days Control 287.40 ± 3.87 300.40 ± 5.28 309.90 ± 6.03 Example 1 286.40 ± 2.96 300.60 ± 2.93 304.60 ± 5.90 Comparative Example 1 286.01 ± 6.78 301.02 ± 4.58 307.57 ± 7.25 P value 0.0419 0.0715 0.0475

Body weight was measured by adding 1.5 g of water and hydrolyzate of Example 1 and Comparative Example 1 to the diet daily for 8 days using 8-week-old SD rats. Changes in body weight were measured three times in eight days.

The results are shown in Table 4 above. As can be seen in Table 4, the control group showed a weight gain of 7.8%, Example 1 administered fermented corn sudan protein hydrolyzate according to the present invention showed a weight gain of 6.3% according to the intake of fermented corn peptides There was a significant decrease in body weight gain. In Comparative Example 1, the decrease in weight gain was relatively insignificant.

1-6. Fat weight and tissue weight

 Fat and Tissue Weight of Fermented Corn Means Hydrolyzate (g / 100g BW) group Control Example 1 Comparative Example 1 P value Kidney fat 0.30 ± 0.01 0.22 ± 0.01 0.29 ± 0.04 0.00 Epididymal fat 1.26 ± 0.05 1.21 ± 0.06 1.25 ± 0.01 0.05 Brown fat 0.11 ± 0.00 0.10 ± 0.01 0.10 ± 0.01 0.19 liver 2.88 + 0.04 3.04 ± 0.06 3.00 ± 0.02 0.04 muscle 0.74 ± 0.01 0.74 ± 0.01 0.74 ± 0.07 0.92 Pancreas 0.27 ± 0.01 0.29 ± 0.01 0.28 ± 0.01 0.19 kidney 0.75 ± 0.02 0.76 ± 0.00 0.75 ± 0.00 0.10 spleen 0.22 ± 0.01 0.21 ± 0.01 0.22 ± 0.05 0.48

After 8-week-old SD rats were bred by adding 1.5 g of water and hydrolyzate of Example 1 and Comparative Example 1 to the diet daily for 8 days, the surrounding kidneys, epididymal fat, brown fat, liver, muscle mass (hind legs) ), Pancreas, kidneys, and spleens were collected and converted to g per body weight of each individual, and the values were described. After 8 days, the change in muscle mass was measured by converting the muscles of the right leg by sacrifice of the rats, and converting them into g / 100g body weight. Fat weights were obtained by taking the periphery and epididymal fats and converting them to g per body weight.

The results are shown in Table 5 above. As can be seen in Table 5, in the adipose tissue, both the peripheral and epididymal fats were significantly reduced in weight, and in other body tissues there was no significant change in the weight of the tissues except the liver.

1-7. Fasting Blood Sugar Measurement

 Fasting Glucose by Ingestion of Fermented Corn Means Hydrolyzate group Control Example 1 Comparative Example 1 P value Fasting Blood Sugar (mg / dL) 100.67 ± 2.81 89.43 ± 2.71 97.38 ± 3.27 0.0153

Fasting blood glucose measurements were fasted 12 hours 5 days before the sacrifice of the experimental animals, and then orally administered to 1 gdl of glucose per kg of body weight using a 50% glucose solution. Blood glucose was collected through the tail vein prior to glucose administration (12-hour fasting glucose) and at 15, 30, 45, 60, 90, 120, and 180 minutes after glucose administration. . After measuring the blood glucose obtained by oral glucose load test, the area under the curve of glucose response (AUC) was determined using the K-BE Test program (2007).

The results are shown in Table 6 above. As can be seen in Table 6, the animal intake of fermented corn means protein hydrolyzate for 8 days showed that the fasting blood glucose was reduced by about 11.0% compared to the control. This can be judged that the animal test group which consumed fermented corn means protein hydrolyzate consumes energy more efficiently than the animal test group of normal diet group.

1-8. Hypothalamic Gene Expression Experiments Related to Appetite Control

Hypothalamic Gene Changes in Fermented Corn Sudan Protein Hydrolysates group
gene Control Example 1 Comparative Example 1 P value LEPR 1 ± 0.10 1.20 ± 0.14 1.04 ± 0.11 0.0498 NPY 1 ± 0.10 0.85 ± 0.09 ^* 0.98 ± 0.02 0.0134 POMC 1 ± 0.28 1.66 ± 0.43 1.05 ± 0.05 0.0189

Appetite-controlled animal hypothalamic appetite factor expression method (analysis using two experiment mice) was analyzed by the following method. Hypothalamic gene expression was analyzed after sacrifice in mice treated with fermented cornmeal protein hydrolyzate for 8 days.

1-1. RNA extraction with TRIzol

RNA was extracted from the tissue using TRIzol. Organization After grinding finely using a mortar and pestle, TRIzol treatment, chloroform treatment, and centrifugation were separated into RNA and DNA supernatant in the lower layer. Thus extracted RNA was measured for absorbance at 260nm / 280nm to determine whether the RNA is sufficiently extracted, the amount of RNA through the absorbance value. When the value is more than 1.9, the RNA is extracted enough.

1-2. cDNA synthesis

CDNA synthesis was performed using cDNA kit using 2 μg RNA. PCR experiments were performed with the amplified cDNA. The total reaction was added so that the RNA extracted 2 μg based on 20 μl. The rest was filled with Nuclease free water. Enzyme and buffer were mixed in advance and 11 μl was added to each tube. Using a Step-One-Plus RT-PCR System machine, incubated at 37 ° C. for 60 minutes, 95 ° C. for 5 minutes, and then stored at −20 ° C.

1-3. PCR experiment

cDNA was diluted 10-fold and 9 μl was used. Just before preparing the master mix and primer probe, add 11 µl (add 10 µl of master mix and 1 µl of primer probe for optimal reaction conditions). The total volume was brought to 20 μl. Gene expression was performed using a Step-One-Plus RT-PCR System machine. After 10 minutes of denaturation at 95 ° C., a cycle of 15 seconds at 95 ° C. and 1 minute period at 60 ° C. was repeated 40 times.

The results are shown in Table 7 above. As can be seen in Table 7, the leptin receptor (LEPR) was significantly increased in comparison with the control as an initial stage of signaling that binds to leptin and causes appetite suppression in the hypothalamus. In addition, NPY, a neuron associated with appetite increase, decreased significantly, and POMC neurons associated with appetite suppression and anti-obesity increased significantly.

Test Example 2 Second Animal Experiment Related to Anti-Obesity Effect (8 weeks)

Animal experiments related to anti-obesity effects were carried out using the same mice as in Test Example 1. Sprague Dawley male rats, 8 weeks old, were reared for 7 days, followed by induction of obesity for 67 weeks for 13 weeks using high fat diet (60% fat) and 25 weeks for 13 weeks of normal diet (17% fat). Was bred as a control. After the 13-week obesity induction period was divided into control group 2 (high fat diet group 1, normal diet 1 group), experimental group 1 group to provide the same dietary composition as Test Example 1 as a feed. Total experiment time was 8 weeks.

In the following, Control 1 was a normal diet group, Control 2 was a high fat diet group, Experiment 1 was a high fat diet group + Example 1 (fermented corn means protein hydrolyzate added (1.5 g / day)), Experiment 2 was a high fat diet group + The results of the dietary intake, body weight change, fat weight, liver lipid index, sugar metabolism, oral glucose tolerance and adipocaine experiment using Comparative Example 1 (added corn gluten hydrolyzate (1.5 g / day)) are described.

2-1. Dietary intake

 Effect of Fermented Corn Sudan Protein Hydrolyzate on Dietary Intake Group ^{1 )} Dietary Intake Dietary Intake (g / day) Calorie intake (kcal / day) Control 1 28.65 ± 0.74 107.15 ± 2.75 Control 2 20.72 ± 0.47 105.48 ± 2.37 Experiment 1 12.07 ± 0.60 62.42 ± 3.10 Experimental Zone 2 18.58 ± 0.00 94. ± 0.10 P value <.0001 <.0001

Dietary intake was measured at the same time once daily. After 8 weeks, the results of analyzing each dietary intake and calorie intake are shown in Table 8 above. As can be seen in Table 8, the high fat diet (control 2) showed a 28% reduction in dietary intake compared to the normal diet (control 1), and the normal diet in the experimental diet ingested fermented corn means protein hydrolyzate. Compared with (Control 1), the dietary intake was reduced by 57%, and the conversion rate of caloric intake was over 50%, indicating that the intake of fermented corn sudan protein hydrolyzate was significantly higher than that of both the high-fat diet and the normal diet group. It has been shown to reduce appetite.

2-2. Weight change

 Effect of Fermented Corn Sudan Protein Hydrolyzate on Weight Change group Week 0 1 week 2 weeks 3 weeks 4 weeks 5 weeks 6 weeks 7 weeks 8 weeks Control 1 552.72 549.18 570.12 577.12 605.90 618.36 612.74 641.43 635.95 Control 2 659.78 673.90 678.45 681.46 696.31 723.90 726.75 773.34 757.05 Experiment 1 665.00 614.03 568.04 561.01 540.21 494.49 478.03 456.17 429.23 Experimental Zone 2 660.00 654.07 645.01 640.43 634.43 621.05 618.00 604.24 595.34 P value 0.0031 0.0048 0.0036 0.0009 0.0002 <.0001 <.0001 <.0001 <.0001

Changes in body weight were measured three times in eight days. The results are shown in Table 9 above. As shown in Table 9, the normal diet and the high-fat diet both increased weight by 15% and 14% for 8 weeks, respectively. Significant weight loss tended to occur from week to week, with weight loss of more than 35% over 8 weeks.

After 8 days, the change in muscle mass was measured by converting the muscles of the right leg by sacrifice of the rats, and converting them into g / 100g body weight. The results are shown in Table 10 below. As can be seen in Table 10, in the case of the experimental zone 1 to which the fermented corn means protein hydrolyzate of Example 1 was added, it was confirmed that the most muscle mass increased.

Changes in Muscle Mass due to Ingestion of Fermented Corn Sudan Protein Hydrolysates 0 weeks 2 weeks 4 weeks 6 weeks 8 weeks Muscle (g / 100g BW) Control 1 0.53 ± 0.02 0.54 ± 0.03 0.50 ± 0.03 0.51 ± 0.02 0.51 ± 0.01 Control 2 0.53 ± 0.02 0.54 ± 0.07 0.54 ± 0.01 0.53 + 0.04 0.54 ± 0.03 Experiment 1 0.51 ± 0.02 0.52 ± 0.01 0.55 ± 0.01 0.60 + 0.02 0.61 ± 0.06 Experimental Zone 2 0.51 ± 0.02 0.52 ± 0.04 0.52 ± 0.01 0.52 ± 0.03 0.52 ± 0.05 P value 0.0293 0.0692 0.0413 0.0009 0.0426

2-3. Change in fat weight

Effect of Fermented Corn Protein Hydrolyzate on Fat Weight (g / 100g BW) 0 weeks 2 weeks 4 weeks 6 weeks 8 weeks Group ^{1 )} Kidney fat Control 1 2.33 ± 0.18 3.39 ± 0.40 3.04 ± 0.19 3.22 ± 0.30 2.94 ± 0.15 Control 2 3.21 ± 0.28 3.70 ± 0.22 3.60 ± 0.25 4.22 ± 0.40 4.00 ± 0.14 Experiment 1 3.21 ± 0.28 3.39 ± 0.13 2.74 ± 0.31 1.82 + 0.21 2.16 ± 0.29 Experimental Zone 2 3.21 ± 0.28 3.68 ± 0.02 3.58 ± 0.24 3.57 ± 0.01 3.17 ± 0.05 P value 0.0301 0.6515 0.0837 0.0014 0.0002 Epididymis Control 1 2.56 ± 0.13 2.42 ± 0.17 2.49 ± 0.07 2.86 ± 0.09 2.65 ± 0.16 Control 2 3.20 ± 0.14 3.03 ± 0.27 2.90 ± 0.12 3.02 ± 0.12 2.88 ± 0.14 Experiment 1 3.20 ± 0.14 2.82 ± 0.09 2.50 ± 0.14 1.46 ± 0.11 1.88 ± 0.46 Experimental Zone 2 3.20 ± 0.28 3.14 ± 0.12 2.97 ± 0.08 2.67 ± 0.01 2.52 ± 0.04 P value 0.0119 0.1117 0.0469 <.0001 0.0357 Brown fat Control 1 0.16 ± 0.01 0.14 ± 0.01 0.09 ± 0.02 0.11 + - 0.01 0.10 ± 0.02 Control 2 0.12 ± 0.01 0.15 ± 0.02 0.08 ± 0.01 0.07 ± 0.01 0.07 ± 0.01 Experiment 1 0.12 ± 0.01 0.12 ± 0.01 0.07 ± 0.00 0.11 ± 0.03 0.13 ± 0.03 Experimental Zone 2 0.12 ± 0.01 0.11 + - 0.01 0.10 ± 0.04 0.11 + - 0.01 0.11 ± 0.03 P value 0.0174 0.4207 0.0795 0.0869 0.0102

Changes in fat weight, including the surrounding kidney fat, epididymal fat, and brown fat were measured. Fat weight was recorded by converting the periphery fat and epididymal fat into g per body weight of each individual. In order to predict the epididymal fat and abdominal fat, which can predict visceral fat, peripheral kidney fat was extracted and analyzed in 8-week-old rats, and the results are shown in Table 11 above. First, the fat weight was increased in the normal and high fat diets around the kidney and high in the high fat diet. On the other hand, the experimental group which consumed fermented corn sudan protein hydrolyzate showed a result of more than 32% reduction in weight compared to the initial weight. In epididymal fat, the experimental group showed a fat reduction rate of more than 43%, suggesting that visceral fat was greatly reduced by the intake of fermented corn protein hydrolyzate. In addition, brown adipose tissue related to fat consumption and heat production showed a tendency to increase slightly in the experimental group, in contrast to the decrease in the control groups 1 and 2, indicating a positive role in energy metabolism.

2-4. Changes in Lipid Lipids

Effect of Fermented Corn Protein Hydrolyzate on Liver Adipose Tissue (mg / g) 0 weeks 2 weeks 4 weeks 6 weeks 8 weeks group Total lipid  Control 1 39.12 ± 1.99 42.50 ± 3.21 47.70 ± 6.54 43.32 ± 4.04 50.70 ± 5.15 Control 2 89.48 ± 2.51 97.38 ± 5.21 96.09 ± 4.51 76.28 ± 3.92 92.20 ± 9.29 Experiment 1 89.48 ± 2.51 79.20 ± 8.26 59.57 ± 8.31 28.06 ± 1.83 25.10 ± 0.30 Experimental Zone 2 89.48 ± 2.51 85.34 ± 5.87 90.14 ± 6.54 85.36 ± 5.24 86.31 ± 4.69 P value <.0001 <.0001 0.0002 <.0001 0.0012 Triglycerides (triglycerides) Control 1 32.33 ± 0.98 32.33 ± 2.16 41.72 ± 4.37 40.55 ± 3.49 49.98 ± 2.32 Control 2 61.78 ± 4.34 71.03 ± 3.84 81.00 ± 3.88 61.86 ± 3.16 64.39 ± 4.75 Experiment 1 61.78 ± 4.34 43.24 ± 2.99 51.59 ± 6.78 25.13 ± 2.37 22.33 ± 0.33 Experimental Zone 2 61.78 ± 4.34 65.31 ± 5.11 69.38 ± 4.31 60.36 ± 3.64 58.85 ± 1.47 P value 0.0019 <.0001 0.0002 <.0001 0.0004 Total cholesterol Control 1 4.16 ± 0.41 4.74 ± 0.61 3.87 ± 0.38 3.53 ± 0.36 4.02 ± 0.42 Control 2 7.24 ± 0.17 7.28 ± 0.34 7.80 ± 0.69 7.34 ± 0.64 6.88 ± 0.64 Experiment 1 7.24 ± 0.17 6.28 ± 0.26 5.59 ± 0.79 2.52 ± 0.30 2.14 ± 0.11 Experimental Zone 2 7.24 ± 0.17 7.28 ± 0.01 6.59 ± 0.05 6.52 ± 0.71 6.27 ± 0.01 P value 0.0001 0.0043 0.0082 <.0001 0.0014

In the liver extracted from 8-week-old rats, the contents were analyzed by total lipid (= total cholesterol + triglyceride + phospholipid + free fatty acids), triglycerides and total cholesterol. The results are shown in Table 12 above.

The total lipid content included in the liver was used to determine the abnormality of liver metabolism. In Table 12, the total lipid content included in the liver was very different according to the diet. Fermented corn protein hydrolyzate in the high fat diet showed that the total lipid content increased according to the high fat diet decreased to the level similar to that of the control diet 1, showing a very good effect on improving lipid metabolism. Most fats ingested by the diet are stored in tissues in the form of triglycerides. This also shows the difference in the initial content by the diet, the triglycerides increased by high-fat diet was reduced to normal levels by the intake of fermented corn protein hydrolysates. It can be seen that the fat consumed in the diet is not effectively consumed and stored in tissues. The total cholesterol level was similar to the above result, and the normal level was restored by the intake of fermented corn protein hydrolysate. Therefore, it was confirmed that the triglyceride and total lipids accumulated in the liver were effectively consumed and removed according to the intake of fermented corn protein hydrolysate through the diet containing a lot of fat, thereby improving to normal lipid metabolism.

2-5. Glucose metabolism change

 Changes in Sugar Metabolism of Fermented Corn Protein Hydrolysates 0 weeks 2 weeks 4 weeks 6 weeks 8 weeks Group ^{1 )} Fasting Blood Sugar (mg / dL)  Control 1 179.48 ± 11.37 188.33 ± 13.48 198.7 ± 9.64 176.57 ± 22.01 163.21 ± 36.03 Control 2 217.49 ± 5.37 221.21 ± 11.68 181.96 ± 19.23 140.99 ± 21.06 225.56 ± 7.72 Experiment 1 217.49 ± 5.37 177.47 ± 15.50 162.75 ± 4.99 138.32 ± 9.13 161.98 ± 1.43 Experimental Zone 2 217.49 ± 5.37 201.01 ± 34.21 175.95 ± 0.47 160.24 ± 4.85 190.23 ± 4.86 P value 0.0233 0.1245 0.3203 0.3305 0.0479 Insulin (g / mL) Control 1 0.51 ± 0.16 0.56 ± 0.36 0.49 ± 0.09 0.43 ± 0.06 0.59 ± 0.08 Control 2 0.61 ± 0.16 0.37 ± 0.08 0.47 ± 0.04 0.65 ± 0.07 1.14 ± 0.28 Experiment 1 0.61 ± 0.16 0.19 ± 0.01 0.37 ± 0.03 0.29 ± 0.01 0.34 ± 0.06 Experimental Zone 2 0.61 ± 0.16 0.57 ± 0.01 0.53 ± 0.14 0.55 ± 0.01 0.65 ± 0.24 P value 0.6833 0.4277 0.2313 0.0039 0.0833 HOMA-IR Control 1 5.86 ± 1.33 7.05 ± 4.83 6.05 ± 1.13 4.84 ± 1.06 5.13 ± 1.31 Control 2 6.30 ± 1.41 4.93 ± 0.91 5.21 ± 0.60 5.81 ± 1.23 15.53 ± 3.48 Experiment 1 6.30 ± 1.41 2.11 ± 0.20 3.50 ± 0.31 2.50 ± 0.16 3.36 ± 0.56 Experimental Zone 2 6.30 ± 1.41 5.11 ± 0.10 4.50 ± 0.01 6.57 ± 0.02 7.78 ± 0.08 P value 0.8288 0.4191 0.0686 0.1176 0.0254

Fasting blood glucose, insulin and HOMA-IR (fasting glucose and insulin concentration relationship) were measured to assess normal glucose metabolism and insulin sensitivity. The results are shown in Table 13 above.

In Table 13 it can be seen that the fasting blood sugar increased by the high fat diet is normally reduced by the intake of fermented corn protein hydrolyzate. In addition, comparing the insulin and HOMA-IR can determine the sensitivity of the insulin in the animal, the HOMA-IR decreases in accordance with the intake of fermented corn protein hydrolysate, it can be seen that effectively increases the insulin sensitivity.

2-6. Oral Glucose Tolerance Experiment

 Blood sugar group 0 15 30 45 60 90 120 180 Control 1 133.20 ± 2.13 207.80 ± 5.60 238.60 ± 22.76 241.00 ± 24.76 204.80 ± 22.37 191.40 ± 17.27 160.60 ± 10.05 133.20 ± 11.55 Control 2 126.40 ± 3.75 221.80 ± 7.58 240.20 ± 18.43 214.60 ± 16.74 192.60 ± 17.59 174.00 ± 12.49 150.80 ± 7.36 122.80 ± 3.48 Experiment 1 125.00 ± 5.00 170.50 ± 16.50 177.50 ± 14.50 158.00 ± 9.00 151.50 ± 17.50 130.00 ± 8.00 107.50 ± 1.50 90.50 ± 4.50 Experimental Zone 2 126.00 ± 2.01 195.20 ± 14.36 200.10 ± 12.78 201.78 ± 3.74 195.73 ± 1.85 182 100 ± 3.01 142.31 ± 6.87 118.34 ± 2.78 P value 0.2466 0.0131 0.2466 0.1403 0.3757 0.1261 0.0225 0.0575

 Glucose response area group AUC
(mmol 180min / L) Peak heights
(mmol / L) Peak time
(min) Control 1 1822.40 ± 118.10 13.83 ± 1.22 33.00 ± 5.61 Control 2 1725.35 ± 87.78 13.72 ± 0.91 27.00 ± 5.61 Experiment 1 1296.77 ± 61.40 9.94 ± 0.67 37.50 ± 7.50 Experimental Zone 2 1685.31 ± 31.87 11.93 ± 0.08 30.07 ± 4.85 P value 0.0532 0.0529 0.0481

Oral glucose tolerance test was performed using a blood glucose measurement system. After fasting 12 hours 5 days before sacrifice of the experimental animals, 50% glucose solution was used to orally administer 1 gdl of glucose per Kg of body weight. Blood glucose was collected through the tail vein prior to glucose administration (12-hour fasting glucose) and at 15, 30, 45, 60, 90, 120, and 180 minutes after glucose administration. . The results are shown in Table 14 above.

After measuring the blood glucose obtained by oral glucose load test, the area under the curve of glucose response (AUC) was determined using the K-BE Test program (2007). The results are shown in Table 15 above.

The inability of cells to use the residual sugar in the blood is called glucose tolerance, and is usually used as a criterion to determine diabetes. In Tables 14 and 15, both control and experimental groups were found to initially metabolize blood glucose over time and decrease to normal levels. In particular, blood glucose in rats fed fermented corn protein hydrolyzate was very significant. It was found that the utilization rate of glucose was greatly increased by the increased glucose metabolism. This seems to be consistent with increased insulin sensitivity in previous glucose metabolism experiments.

2-7. Adipocaine (fat cell secretory): leptin, adiponectin

Blood Leptin and Adiponectin Concentration (ng / ml) 0 weeks 2 weeks 4 weeks 6 weeks 8 weeks group Leptin  Control 1 4.79 ± 0.53 5.46 ± 1.18 5.28 ± 0.35 4.38 ± 0.41 5.21 ± 0.62 Control 2 6.84 ± 0.42 6.61 ± 1.07 6.88 ± 0.47 7.70 ± 1.26 8.51 ± 0.54 Experiment 1 6.84 ± 0.42 2.76 ± 0.22 1.85 ± 0.33 0.87 ± 0.22 0.95 ± 0.06 Experimental Zone 2 6.84 ± 0.42 5.76 ± 0.01 5.85 ± 0.38 4.87 ± 0.01 4.95 ± 0.05 P value 0.0160 0.0343 <.0001 0.0005 0.0001 Adiponectin Control 1 5.68 ± 0.40 5.80 ± 0.35 4.78 ± 0.60 5.28 ± 0.51 4.33 ± 0.32 Control 2 5.36 ± 0.49 5.06 ± 0.42 4.94 ± 0.45 4.65 ± 0.19 3.70 ± 0.32 Experiment 1 5.36 ± 0.49 5.76 ± 0.36 5.94 ± 0.39 5.84 ± 0.38 6.48 ± 0.68 Experimental Zone 2 5.36 ± 0.49 5.01 ± 0.14 5.24 ± 0.85 5.02 ± 0.17 4.85 ± 0.57 P value 0.6180 0.3502 0.2251 0.1458 0.0051

Experiments were conducted to determine the effect of fermented corn protein hydrolyzate on blood leptin and adiponectin concentrations. Leptin amount was analyzed using plasma of the individual (plasma), the amount of leptin in the blood using an ELISA kit (Iinvitrogen, Camarillo, USA). The results are shown in Table 16 above.

As shown in Table 16, when the body fat is rapidly reduced in the experimental section, the amount of leptin secreted from adipocytes is reduced. The decrease in leptin amount was not caused by the decrease of leptin secretion of fat itself, but by the decrease in the number and amount of fat cells. As leptin decreases, the weight loss appears to be very high. In addition, based on the fact that the intake of fermented corn protein hydrolyzate in the test results of Test Example 1 increased the expression of leptin receptors in the hypothalamus, it could be attributed to the increased leptin sensitivity.

Claims (18)

Fermented Corn Protein Hydrolyzate,
The total weight of the free amino acid included in the hydrolyzate is 7.5 to 20% by weight of glutamic acid, 10.0 to 30% by weight of alanine, 2.5 to 20% by weight of methionine, and 1.5 to 20 of tyrosine. Fermented corn protein hydrolyzate containing 0.1% to 5.0% by weight of Cysteine, 0.1 to 8.0% by weight of Valine and 0.1 to 10.0% by weight of isoleucine. The method of claim 1,
The fermented corn protein hydrolyzate is fermented corn protein hydrolyzate, characterized in that the control of the appetite regulator of the hypothalamus. The method of claim 1,
The fermented corn protein hydrolyzate is fermented corn protein hydrolyzate, characterized in that to regulate the appetite by regulating one or more of leptin receptor, pro-opiomelanocortin (POMC) and NPY (neuropeptide Y). As a method for producing a fermented corn protein hydrolyzate according to claim 1,
The above-
Treating corn with at least one of starch degrading enzyme and fiber fiber degrading enzyme to obtain corn protein;
Microbial fermentation of the corn protein to obtain fermented corn protein; And
And treating the fermented corn protein with a protease to obtain fermented corn protein hydrolyzate. 5. The method of claim 4,
Before the step of obtaining the corn protein, the step of immersing the corn in an acidic solution and then grinding and separating; further comprising the method of producing a fermented corn protein hydrolyzate. 5. The method of claim 4,
After the step of obtaining the corn protein, the method of producing a fermented corn protein hydrolyzate further comprising a; heat treatment and adding at least one of the cooked corn protein. 5. The method of claim 4,
After the step of obtaining the fermented corn protein hydrolyzate, the fermented corn protein hydrolyzate is separated, concentrated, precipitated, desalted and filtered. 6. The method of claim 5,
The acidic solution is a method of producing a fermented corn protein hydrolyzate of at least one selected from the group consisting of sulfurous acid solution, dilute hydrochloric acid solution, organic acid solution. 5. The method of claim 4,
The starch degrading enzyme is alpha-amylase (amylase), beta-amylase, isoamylase and glucoamylase is one or more selected from the group consisting of fermented corn protein hydrolyzate. 5. The method of claim 4,
The dietary fiber degrading enzyme is a cellulase (Cellulase), hemicellulase (Hemicellulase) and pectinase (Pectinase) is one or more selected from the group consisting of fermented corn protein hydrolyzate. 5. The method of claim 4,
The microbial fermentation is a method for producing fermented corn protein hydrolyzate inoculated with Aspergillus oryzae . 5. The method of claim 4,
The protease is a method of producing a fermented corn protein hydrolyzate of at least one of endo-type enzyme and exo-type enzyme. 13. The method of claim 12,
The endo-type enzyme is at least one selected from the group consisting of alcalase (procalex) (protamex) and neutrase (neutrase) fermented corn protein hydrolyzate. 13. The method of claim 12,
The exo-type enzyme is a flavozyme (flavourzyme) method of producing fermented corn protein hydrolyzate. A functional food composition comprising the fermented corn protein hydrolyzate according to any one of claims 1 to 3 as an active ingredient. A cosmetic food composition comprising the fermented corn protein hydrolyzate according to any one of claims 1 to 3 as an active ingredient. Cosmetic composition containing the fermented corn protein hydrolyzate according to any one of claims 1 to 3 as an active ingredient. A pharmaceutical composition comprising the fermented corn protein hydrolyzate according to any one of claims 1 to 3 as an active ingredient.

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