KR20140041627A - Extract from salted and fermented shrimp, manufacturing method of the same and composition containing the same - Google Patents

Abstract

The present invention provides: a production method of a salted and fermented shrimp extract which comprises a step of naturally fermenting salted and fermented shrimp in an underground tunnel, a step of freeze-drying and pulverizing the salted and fermented shrimp, and a step of adding alcohol to the pulverized salted and fermented shrimp for extracting; the salted and fermented shrimp extract produced by the method; and a pharmaceutical composition and health food composition containing the salted and fermented shrimp extract. The salted and fermented shrimp extract according to the production method of the present invention has excellent cholesterol and anti-fatty liver effects, thereby being applied to the pharmaceutical composition and the health food composition for improving the food quality of the salted and fermented shrimp, and contributing to the salted and fermented shrimp industry. [Reference numerals] (AA) Salted and fermented shrimp extract; (BB) Fermentation in a cave; (CC) Freezing; (DD,LL) Freeze-drying; (EE) Fermentation within two months; (FF) Temperature: -70째C; (GG,OO) Temperature: -50째C; (HH,PP) mTorr: less than 50; (II) Pulverization and powderization; (JJ) Ethanol extraction; (KK) Concentration at the reduced pressure; (MM) 70% ethanol; (NN) Addition of three times the amount

Description

Extract of Shrimp, its preparation method and composition containing same {EXTRACT FROM SALTED AND FERMENTED SHRIMP, MANUFACTURING METHOD OF THE SAME AND COMPOSITION CONTAINING THE SAME}

The present invention relates to shrimp extract, a preparation method thereof and a composition containing the same, more specifically, shrimp extract extract having a cholesterol-lowering and anti-fatty effect obtained by alcohol extraction of fermented shrimp chopped, alcohol production method and a composition containing the same It is about.

According to a recent report by the American Heart Association, one in three American adults have cardiovascular disease (CVD), and half of the patients are older than 60 years of age. The biggest risk factor for CVD is low density lipoprotein cholesterol (LDL-C), which affects the increase in blood cholesterol, which can be reduced by limiting saturated fat, trans fat and cholesterol in food. In addition, lowering serum cholesterol levels through ingestion of fibrin and unsaturated fatty acids can prevent metabolic diseases such as obesity and diabetes, as well as cardiovascular diseases such as hyperlipidemia, arteriosclerosis, and coronary atherosclerosis.

Studies on ingredients that have cholesterol-lowering effects in natural foods focused on plant fiber, soy protein, nuts, red yeast rice, Policosanol, and garlic. . The anti-cholesterol effects of plant fiber include water-soluble fibers from oats, pectin, psyllium, barley and insoluble fibers in cellulose, lignin and wheat bran. In particular, water-soluble fibers are more effective at lowering LDL-cholesterol than insoluble fibers due to their increased binding viscosity to the bile.

In Korea, studies have been conducted on cholesterol-lowering substances, but research on Korean-specific fermented foods is insufficient. In particular, traditional Korean fermented foods are rich in lactic acid bacteria, which has the effect of preventing adult diseases (hypertension, obesity, diabetes, etc.), anticancer effect, digestion, tonic effect, and activating brain function. have. In addition, Lactobacillus rhamnosus ( Lactobacillus rhamnosus) and Lactobacillus plantarum ( Lactobacillus) plantarum ) has also been reported to lower cholesterol.

Shrimp is one of our unique salted and fermented foods. It has been widely used as a side dish and seasoning. It is rich in free amino acids and is an excellent source of protein. In particular, during fermentation of the shrimp, chitin present in the shrimp shell is partially decomposed into chitin oligosaccharides, which can suppress cancer development and metastasis along with immune enhancement. In addition, betaine produced by fermenting shrimps acts as a methyl group donor to various biochemical molecules to promote useful chemical reactions of living organisms.

Betaine has been shown to be effective for hepatic lipid metabolism and lipolysis, especially to stimulate pancreatic Langerhans islet to promote insulin secretion and to improve anti-interstitial action of alcohol-induced fatty liver.

Jeon Hye-Yeon, Kwon Myung-Ja and Young Ok Song. 2002. Effect of Kimchi Solvent Fraction on Lipid Accumulation in Heart, Kidney and Lung of Rabbits Fed High Cholesterol Diet. Korean Journal of Food Science and Nutrition. 31 (5), 814-818.

It is an object of the present invention to provide a pharmaceutical and health food composition having an alcohol extract of fermented shrimp salt powder and a cholesterol lowering and anti-fatty effect.

In order to solve the above object, the present invention comprises the steps of natural fermentation of shrimp oyster;

Freeze drying and powdering the fermented shrimp paste; And

It provides a method of producing a shrimp extract containing; extracting by adding alcohol to the powdered shrimp.

In one embodiment of the present invention, the fermentation may be made for 20 days to 2 months under a temperature of 10 to 20 ℃.

In one embodiment of the present invention, the alcohol may be 50 to 70% ethanol.

In one embodiment of the invention, the shrimp extract may have a cholesterol lowering and anti-fatty effect.

In one embodiment of the present invention, the manufacturing method may further comprise a step of lyophilization after extraction.

In addition, the present invention as a shrimp chopped extract prepared by any one of the above production method, the extract provides a shrimp chopped extract having cholesterol lowering and anti-fatty effect.

The present invention also provides a pharmaceutical composition and health food composition containing the shrimp extract as an active ingredient.

Shrimp edible extract according to the manufacturing method of the shrimp chopped extract of the present invention is excellent in cholesterol lowering and anti-fatty effect can be applied to pharmaceutical compositions and health food compositions, not only increase the food value of shrimp chops but also contribute to the technology to provide.

1 is a process chart of the manufacturing method of the shrimp extract according to an embodiment of the present invention.
Figure 2 is a graph of blood total cholesterol of rats fed Shrimp extract in accordance with an embodiment of the present invention.
Figure 3 is a blood triglyceride graph of rats fed shrimp ethanol extract according to an embodiment of the present invention.
Figure 4 is a blood LDL-cholesterol graph of rats fed shrimp ethanol extract according to an embodiment of the present invention.
Figure 5 is a blood HDL-cholesterol graph of rats fed shrimp ethanol extract according to an embodiment of the present invention.
Figure 6 is a liver histological micrograph of rats fed shrimp ethanol extract 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 comprises the step of naturally fermenting shrimp chop in crypt; Freeze drying and powdering the fermented shrimp paste; It provides a method of producing a shrimp extract containing; and extracting by adding alcohol to the powdered shrimp chops.

Hereinafter, to describe the production method of the shrimp extract of the present invention in more detail.

First, ferment the shrimp in a crypt. Instead of aging by conventional methods, fermentation of shrimp scooped out from the crypt for a certain period of time improves the taste and flavor of the shrimp scoop.

In the present invention, the crypt is not particularly limited as long as it is a large pit made by digging the ground like a oyster, but a crypt of Chungnam Gwangcheon material is particularly preferable. At this time, the fermentation may be made at a temperature of 10 to 20 ℃, preferably 13 to 17 ℃. If the fermentation temperature is lower than 10 ℃, the growth of shrimp fermentation strains is suppressed, and the production of free amino acids, nonprotein nitrogen compounds, and nucleic acid-related substances, which are the enzyme's enzymatic hydrolysis products, is difficult to produce. This is because bacteria are promoted to inhibit the production of excellent fermented shrimp. In addition, the fermentation may be made for 20 days to 2 months, preferably 7 weeks to 2 months. If the fermentation period is less than 20 days, it is not matured enough, and if it is more than 2 months, the growth of shrimp fermented strains is reduced and the flavor is inhibited. It is useful to use fresh shrimp.

The fermented shrimp sauce is then lyophilized and powdered. At this time, the freeze-drying is not limited as long as it is generally known freeze-drying, it is preferable to dry at -70 to -50 ℃ and 50mTorr or less. The freeze-drying may be to proceed with the freezing at a low temperature first to proceed with the drying, or may be performed simultaneously with the freezing and drying.

Finally, it is extracted by adding alcohol to the powdered shrimp. In other words, the fermented shrimp is extracted by alcohol extraction method.

In the present invention, the alcohol is preferably a lower alcohol, more preferably ethanol. The ethanol is preferably 50 to 70% ethanol. If the amount is less than 50%, the yield of the extract is lowered, and the extraction yield of 70-100% ethanol is not significantly different. In consideration of economics, it is preferable to extract using 50 to 70% ethanol. Ethanol is effective for the dissolution of polar, nonpolar and water soluble molecules, as well as for lysis of animal membranes.

The alcoholic extract of shrimp chops may then be further subjected to lyophilization. At this time, the freeze-drying is not limited as long as it is generally known freeze-drying, it is preferable to dry at -70 to -50 ℃ and 50mTorr or less.

Shrimp extract prepared by the method of preparing the shrimp extract of the present invention is excellent in cholesterol lowering, blood triglyceride reduction and anti-fatty effect. This can be confirmed in Experimental Examples 2 and 3 to be described later.

The present invention also provides a pharmaceutical composition and health food composition containing the shrimp extract as an active ingredient. By containing Shrimp extract as an active ingredient, cholesterol lowering, blood triglyceride reduction and anti-fatty effect, and can be usefully applied to the fields related to cholesterol and fatty liver.

The pharmaceutical composition containing the shrimp extract of the present invention as an active ingredient may further contain pharmaceutical supplements such as preservatives, stabilizers, hydrating or emulsifiers, salts and / or buffers for controlling osmotic pressure, and other therapeutically useful substances. And may be formulated in various oral or parenteral dosage forms according to conventional methods.

The oral dosage forms include, for example, tablets, pills, hard and soft capsules, solutions, suspensions, emulsifiers, syrups, powders, powders, fine granules, granules, pellets, and the like, and these formulations include surfactants in addition to the active ingredients. , Diluents (eg lactose, dextrose, sucrose, mannitol, sorbitol, cellulose and glycine), glidants (eg silica, talc, stearic acid and its magnesium or calcium salts and polyethylene glycols). . Tablets may also contain binders such as magnesium aluminum silicate, starch paste, gelatin, tragacanth, methylcellulose, sodium carboxymethylcellulose and polyvinylpyrrolidine, optionally starch, agar, alginic acid or its sodium salt Pharmaceutical additives such as disintegrants, absorbents, colorants, flavors, and sweeteners. The tablets may be prepared by conventional mixing, granulating or coating methods. In addition, it may be a transdermal dosage form in the form of parenteral administration. For example, it may be in the form of injections, drops, ointments, lotions, gels, creams, sprays, suspensions, emulsions, suppositories, But is not limited thereto.

The dosage of the active ingredient is within the level of those skilled in the art, and the daily dose of the drug depends on various factors such as the degree of progress of the subject to be administered, the age of onset, age, health condition, As a standard, it is generally possible to administer the composition at a dose of 1 / / kg to 200 mg / kg, preferably 50 / / kg to 50 mg / kg, once or twice a day, Are not intended to limit the scope of the present invention.

In addition, the present invention provides a health food composition comprising the shrimp extract according to the above. The health food composition of the present invention preferably comprises 0.001 to 20% by weight of shrimp extract. If the shrimp extract is less than 0.001% by weight, the efficacy of the fermented shrimp extract does not appear sufficiently, and if more than 20% by weight, the efficiency of efficacy due to the addition of the active ingredient is reduced.

In the health food composition of the present invention, the composition may be in a liquid or solid formulation, tablets, capsules, soft capsules, pills, granules, beverages (drinks), diet bars, chocolate, caramel formulations or confectionary formulations The formulation is not particularly limited. The health food composition of the present invention, the health food composition may contain an excipient, sugars, flavorings, pigments, fats and oils, proteins and the like as necessary in addition to the active ingredient.

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]

1-1. Cryptographic fermentation of Shrimp

The shrimp used in the present invention was caught in Sinan in mid-June, and the shrimp was fermented and fermented for 7 weeks in Ong-ri crypt in Gwangcheon-eup, Hongseong-gun, Chungnam, Korea in July.

1-2. Ethanol Extract of Fermented Shrimp

Ethanol extraction was used for the extraction of active ingredients from shrimp chops. Experimental materials were lyophilized 2 kg of chopped ground red meat samples at -70 ℃ for 7 weeks in a crypt of Chungnam Gwangcheon, powdered with a mortar and then 3 times of 70% ethanol was added to 300 g of powder for 24 hours at 4 ℃. Chilled for a while. The supernatant was recovered by centrifugation of cold shrimp paste at 6,000 g for 20 minutes, and residual ethanol was removed by vacuum vacuum concentrator (Rotavapor, Buchi RE-111, Switzerland). The concentrated shrimp chopped extract was dialyzed in a dialysis tube (dialysis tube) and dialyzed with distilled water for 3 days to remove salt, and then dried in a freeze dryer (FD 5508, Ilshin, Korea) at -50 ° C. and below 50 mTorr. This process is shown in FIG.

[Experimental Example 1]

When administration of the shrimp ethanol extract according to the present invention to the animal was carried out to observe the dietary intake, weight gain and dietary efficiency.

Five-week-old male Sparague-Dawley rats were prepared as experimental animals, and basic dietary and high-fat diets (Dyets No. 101556) were purchased from a central laboratory animal (Central Lab. Animal Inc. Korea). Experimental animals were adapted to the basic diet for one week in the animal breeding room, and the experiment was selected by the average weight of 120 ~ 130 g 5 dogs in each group, the dietary content of each group is shown in Table 1 below. As a dietary feed, the high-fat diet was fed 150 g per group (n = 5) daily in all groups except the control group as shown in Table 2 below, and water was fed freely. During the experiment period, breeding room temperature was 25 ℃, humidity was 55%, lighting time was raised for 12 days under conditions of 12 hours (09:00 ~ 21:00). During the test period, the weight of each group (n = 5) was measured at 11 am daily to measure weight gain for 14 days, and the daily average feed intake was the weight of the remaining amount after ingestion at the given amount of diet (150 g) daily. Was calculated by measuring. The food efficiency ratio (FER) was calculated by dividing the weight gain during the entire period by the dietary intake taken during the same period. Shrimp ethanol extract was dissolved in physiological saline at a concentration of 20 mg / kg (low concentration, SFSL) and 200 mg / kg (high concentration, SFSH) per body weight, and then a total of 1 ml was orally administered for 2 weeks at 2 days intervals. The control group was orally administered with the same amount of saline, and as a positive control, lovastatin (Sigma. USA) was orally administered at a concentration of 20 mg / kg / rat. Blood samples were collected from 1 to 1.5 ml of microvenous blood collected on Days 0, 7, and 14 and stored in EDTA-treated tubes and used for blood cell analysis and blood phase analysis.

Hereafter, NC was fed a normal diet, HC was a high cholesterol diet, SFSL was salted and fermented shrimp ethanol extract. Rats fed 20 mg / kg body weight, SFSH rats fed 200 mg / kg of salted and fermented shrimp ethanol extract, and Lov rat lovastatin (Lovastatin, Sigam) , USA) rats ingested 20 mg / kg.

Composition of Dietary Groups group Rat digits Dietary treatment contents (oral administration) NC 5 Basic diet HC 5 High cholesterol HC-SFSL 5 High Cholesterol + 20 mg / kg Shrimp Ethanol Extract (SFSL) HC-SFSH 5 High Cholesterol + 200 mg / kg Shrimp Ethanol Extract (SFSH) HC-Lov 5 High Cholesterol + 20 mg / kg lovastatin per body weight (Sigma, USA)

Composition of high fat feed Configuration % Protein 17.7% Fat 60.0% Fiber 5.0% Ash 4.0% Moisture 3.3% Carbohydrate 31.4%

The results of observing dietary intake, weight gain and dietary efficiency by orally administering shrimp ethanol extract once every two days for 14 days are shown in Table 3 below. There was no significant difference in dietary intake between groups. The HC group (high fat diet control group) had higher weight gain than the NC group (normal diet control group), and the HC-SFSL, HC-SFSH, HC-Lov group showed higher weight gain than the NC group. The dietary efficiency (FER) was calculated by Equation 1 below, and the high-fat diet diet group (HC group) showed a slightly higher value of 0.07 to 0.08 compared to 0.06 of the control group (NC group). Did not appear. There was no difference in dietary efficiency between the groups treated with Shrimp extract extract and the lovastatin group, which was a positive control group.

[Formula 1]

FER (dietary efficiency) = daily weight gain (g) / feed consumption (g)

Dietary Efficiency of Rats Fed Ethanol Extract from Shrimp group n Dietary Intake (g / day) Weight gain (g) Dietary efficiency (FER) NC 5 101.67 ± 13.38 89.76 ± 5.76 0.06 ± 0.00 HC 5 86.64 ± 12.15 97.87 ± 13.80 0.08 ± 0.01 HC-SFEL 5 87.80 ± 13.72 97.14 ± 17.52 0.08 ± 0.01 HC-SFEH 5 89.90 ± 15.55 102.04 ± 10.50 0.08 ± 0.01 HC-Lov 5 89.44 ± 12.25 95.01 ± 13.74 0.07 ± 0.01

* Each value is mean ± standard deviation (n = 5)

Experimental Example 2 Blood Total Cholesterol, Triglycerides, LDL-Cholesterol, HDL-Cholesterol Content Analysis

When the ethanol extract of shrimp chopped according to the present invention was administered to an animal, an experiment was conducted to observe the cholesterol change. Specifically, the total cholesterol, triglycerides (triglycerides), LDL-cholesterol and HDL-cholesterol content in the rat group of Experimental Example 1 were analyzed.

Serum total cholesterol, triglyceride, LDL-cholesterol, HDL-cholesterol content analysis was used to collect blood on day 0, 7, 14, centrifuged at 3,000 rpm for 10 minutes and then serum was taken. Total cholesterol is reagent prepared by cholesterol oxidase-HMMPS method (Wako, Japan), triglyceride is reagent prepared by GPOHMMPS glycerol blanking method (Wako, Japan), LDL-cholesterol and HDL-cholesterol are selective It was measured by a blood biochemical analyzer (HITACHI 7080, Japan) using a reagent (Wako, Japan) made by a selective elimination method (direct method).

Serum total cholesterol analysis results are shown in FIG. In FIG. 2, a compares significantly with the NC group (p <0.05), b compares with the HC group (p <0.05), and c compares the significance between Day 7 and Day 14 in each group (p <0.05). )

As can be seen in Figure 2, on the 7th and 14th day of the HC, HC-SFSL, HC-SFSH, HC-Lov group fed high fat feed, the total cholesterol content in blood was significantly increased compared to NC group. It was confirmed. HC-Lov, a positive control group, showed a decrease in total cholesterol level of 3.2% compared to HC group on day 14, but HC-SFSH group showed 330 mg / dl on day 7, and 277 mg / dl on day 14. Compared with 31.5% and 40.4%, a significant lowering effect was observed, which was 12.6 times higher than that of lovastatin. The serum total cholesterol content of HC-SFSH-administered group was significantly decreased by 277 mg / dl on day 14, 16% more than on day 7 (330 mg / dl). Therefore, the total cholesterol level was higher in HC-SFSL group than 20 mg / kg ethanol extract (HC-SFSL), but the total cholesterol level was lower in 200-mg / kg group (HC-SFSH). It can be seen that the shrimp ethanol extract shows a total cholesterol lowering effect at a concentration of at least 20 mg / kg.

Blood triglyceride (TG) content is shown in FIG. 3. In FIG. 3, a, b, and c are the same as in FIG. 2. As can be seen in Figure 3, the blood TG content of the HC-SFSL, HC-SFSH, HC-Lov group was reduced compared to the NC group and HC group on the 7th and 14th day, but only statistically significant on the 14th day. Previous studies have shown that Shrimp extract does not affect the blood TG content, but in the present invention, Shrimp ethanol extract in the HC-SFSL group, HC-SFSH group and HC-Lov group at day 7 is 62 mg / dl, 30 mg / dl and 55 mg / dl were significantly decreased by 27%, 64.7% and 35.2%, respectively, compared with 85 mg / dl in HC group. On the 14th day, the blood TG content in the HC-SFSL group, HC-SFSH group and HC-Lov group was 44 mg / dl, 23 mg / dl, 30 mg / dl, which was significantly higher than the HC group (92 mg / dl). Decreased. In the HC-SFSH group, the TG-lowering effect was 1.1-1.8 times higher than the positive control group (HC-Lov).

The results of measuring the blood LDL-cholesterol and HDL-cholesterol content after 14 days of feeding Shrimp ethanol extract and high fat diet in rats are shown in FIGS. 4 and 5. In Figures 4 and 5 a, b, c are the same as in FIG. As can be seen in Figures 4 and 5, LDL-cholesterol content, which is closely related to atherosclerosis and heart disease by accumulating cholesterol in vascular organs, is higher in fat diet than the normal diet group (NC group) on the 7th and 14th day of administration. It was increased in the diet group but was not statistically significant. On day 7, HC-SFSH group showed 98.9 mg / dl of LDL-cholesterol content in blood, significantly lower than 141 mg / dl for HC-SFSL group and 130 mg / dl for HC-Lov group. The serum LDL-cholesterol content was 81.2 mg / dl, which was significantly lower than that of HC-SFSL group 120.5 mg / dl and HC-Lov group 111.2 mg / dl. These results showed that HC-SFSL group reduced blood LDL-cholesterol level by 2.4 ~ 3.2 times than HC-Lov group.

In the case of blood HDL-cholesterol, HC-SFSL group had lower blood HDL-cholesterol content than NC group, but there was no statistical significance between test groups and all groups showed similar values.

Example 3 Optical Microscopic Observation of Liver Tissue

When administration of the shrimp ethanol extract according to the present invention to the animal was carried out to observe the liver tissue changes. Specifically, for histological observation of the liver of the rat group of Experimental Example 1 immediately after the end of the experiment, a portion of the liver was cut out and fixed in saturated picric acid solution. After fixing, the solution was washed with running water and dehydrated with ethanol for each concentration. After dehydration, ethanol: xylene = 1: 1 solution and then paraffin (paraffin) to make a paraffin block (4 ~ 5㎛ thick) and cut into hematoxylin-Eosin (Hematoxylin-Eosin) Staining was observed under a 400x optical microscope (Olympus IX-51, Japan).

In order to determine the effect of high fat and shrimp ethanol extract on liver tissue after 14 days of feeding, the results of the H-E staining of the liver tissues were shown in FIG. 6. In FIG. 6, arrow (→) is intracellular fat and HV represents hepatic vein. As can be seen in Figure 6, hepatic tissue cells of the NC group are well arranged toward the center of the hepatic vein, the nucleus of the hepatocytes are located in the center and the cytoplasm is slightly rupturable but generally homogeneous to be observed. Could. The liver tissues of HC group showed fatty liver as the fat particles of liver tissue were overall forming fat globules, cell nuclei were biased to one side, and many cytoplasms were ruptured. Fatty liver symptoms were also seen in HCSFSL and HC-Lov groups, but less fat deposition and cytoplasmic rupture than HC group. On the other hand, the liver tissues of HC-SFSH group showed a marked decrease in the number of fat globules and the degree of cytoplasmic rupture compared with HC group.

Claims (8)

As a powder composition,
The composition comprises shrimp powder as an active ingredient,
The shrimp chopped powder is a shrimp chopped powder after the solvent extraction and salt removal to the first dried shrimp chopped powder, the second dried,
The composition is for reducing blood triglycerides, powder composition. The method of claim 1,
The shrimp sauce is fermented oyster fermented powder composition. The method according to claim 1,
Shrimp paste powder contained as the active ingredient,
Preparing fermented shrimp by fermenting the shrimp in a crypt;
Primary lyophilization and powdering of the prepared shrimp sashimi;
Extracting by adding alcohol to the powdered shrimp paste; And
Dialysis of the extracted shrimp scoop extract to remove the salt; Powder composition prepared by a manufacturing method comprising a. The method of claim 3,
The fermentation is a powder composition for 20 days to 2 months at a temperature of 10 to 20 ℃. The method of claim 3,
The alcohol is 50 to 70% ethanol powder composition. The method of claim 3,
The manufacturing method is a powder composition of claim 2, further comprising the step of freeze-dried the dialysis of the salted shrimp extract after the step of removing the salt. The powder composition of claim 1, wherein the composition is a pharmaceutical composition. The powder composition according to any one of claims 1 to 6, wherein the composition is a health food composition.

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