KR20160007728A - Method for manufacturing garlic skin extract and food composition for preventing and alleviating diabetes prepared using the same - Google Patents
Method for manufacturing garlic skin extract and food composition for preventing and alleviating diabetes prepared using the same Download PDFInfo
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- KR20160007728A KR20160007728A KR1020140078571A KR20140078571A KR20160007728A KR 20160007728 A KR20160007728 A KR 20160007728A KR 1020140078571 A KR1020140078571 A KR 1020140078571A KR 20140078571 A KR20140078571 A KR 20140078571A KR 20160007728 A KR20160007728 A KR 20160007728A
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- garlic
- extract
- present
- extracting
- shell
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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Abstract
Description
The present invention relates to a method for producing a garlic skin extract having a high content of antioxidant components such as a component useful in the human body, such as a hypoglycemic component, an anti-diabetic component and a phenolic component, from a garlic shell, which is a by- To a food composition for prevention and improvement of diabetes.
Specifically, the present invention relates to a method for producing a garlic bark which is effective for inhibiting alpha-glucosidase from a garlic shell and for lowering blood glucose lowering activity, as well as having a high content of phenolic components and an excellent antioxidative activity, And a food composition for preventing and improving diabetes produced by the method.
The present invention also relates to a method for producing a garlic bark extract, which comprises extracting garlic bark, which has been produced during processing of garlic and has been discarded as a by-product under a specific condition, Based on the superiority of the digestive enzyme inhibitory activity, the inhibition of blood glucose increase, the antioxidant and the anti-diabetic effect, which are involved in the increase of blood sugar level, compared with the extracts of normal temperature at room temperature, a method of utilizing the garlic shell material, And a technology capable of providing therapeutic medicines or health functional foods that are effective for prevention, improvement, and treatment of diabetes on the basis thereof.
Diabetes mellitus is a lifestyle addiction that is increasing with modern people's lifestyle changes. It is one of the major adult diseases that threatens modern people's health and life with obesity, hypertension, heart disease and arteriosclerosis. The World Health Organization estimates more than 300 million people worldwide will have diabetes, and currently accounts for 10% of the adult population in Korea. Diabetes is a particular problem with complications, including diabetic neuropathy, retinopathy, atherosclerosis, stroke or heart disease.
Typically, diabetes is classified as insulin dependent diabetes (
In general, the increase in postprandial blood glucose in diabetic patients causes severe thirst, tiredness, and visual acuity, and when postprandial hyperglycemia persists, the body weight rapidly decreases or urine is frequently observed. Further progress can increase the incidence of complications such as hyperglycemic coma or ketosis, which can be dangerous.
Therefore, it is important to lower postprandial blood glucose in diabetic patients. Diabetes, exercise, and medication are recommended to control blood sugar in diabetic patients. Diet therapy is a method of reducing the intake of carbohydrates and eating a small amount of food several times. Exercise therapy increases the susceptibility of peripheral tissues to increase glucose utilization for insulin resistance and normalizes lipid metabolism. Is not a way to fundamentally block difficult problems and elevated blood glucose levels.
For this reason, in diabetic patients, in order to reduce the incidence of postprandial hyperglycemia, it is common to reduce the consumption of saccharide and to administer the combination of pharmacotherapy.
Currently developed diabetes medicines include bacillus acarbose, which is developed as an alpha-glucosidase inhibitor that slows the absorption of postprandial glycoprotein, as well as insulin secretagogues such as sulfonylurea, repaglinide, nateglinide and insulin resistance improver, , And glitazone-based drugs. The sugar is decomposed into a monosaccharide form by alpha-glucosidase and alpha-amylase, and is absorbed in the small intestine. If the activity of alpha-glucosidase or alpha-amylase is inhibited, the increase of blood sugar can be suppressed.
However, acyclovir, which is an alpha-glucosidase inhibitor developed as a drug for treating
From this point of view, it is more effective to prevent the elevation of blood sugar level and to develop a therapeutic agent for diabetes using herbal medicines and food materials with relatively low side effects.
On the other hand, garlic (Allium sativum L.) is a perennial herb that is cultivated throughout the country, and its phosphorus is widely used as a medicinal material or a food ingredient, and components such as calcium, vitamin B1, vitamin B2 and vitamin C are known , Anticancer activity, antifungal activity, and antigenicity have been reported. Garlic is widely known in traditional oriental herbs for improving body function and for treating and preventing diseases. However, studies on garlic have been conducted to date, Are mixed with other natural medicines and sold only with efficacy, but they are unable to escape the category of mixed herbal medicine extracts, which are often known as herbal remedies. In particular, most of the garlic-related health functional foods developed to date have a low content of useful components in the human body, so that they have little practical effect and have a disadvantage that they must be ingested in large quantities in order to obtain desired health function improvement effect.
Regarding the technique utilizing such garlic as a health functional food material, Korean Patent Registration No. 10-1083458 discloses a method for producing a functional black garlic ring having an effect of controlling blood glucose and improving insulin resistance, The present invention relates to a method for manufacturing a garlic ring, which comprises the steps of grinding, washing with water, drying and then kneading with beans and rice flour to produce a ring. It does not pay attention to the value as a material and is far from raising the content of the active ingredient of garlic shell or garlic shell, that is, the content of blood glucose lowering agent or antidiabetic ingredient.
Korean Patent Registration No. 10-1020449 discloses a garlic liquid containing oligosaccharide in garlic juice. However, in order to reduce the feeling of rejection due to the strong flavor and taste of garlic juice, The method of mixing oligosaccharide with the extract of garlic was adopted, which was far from blood glucose lowering or diabetic improvement, and did not pay attention to the value of garlic skin as a health functional food material.
Korean Patent Registration No. 10-1071511 discloses a composition for preventing or treating hypoglycemic or diabetes using garlic extract of garlic, which extracts the active ingredient of garlic by the osmotic action of the sugar, Of the present invention, there was a fear of side effects of deterioration of diabetes due to sugar rather than improvement of health by extracting the active ingredient of garlic.
Accordingly, in the technical field to which the present invention pertains, it has been found that the garlic shell, which is a by-product generated during the processing of garlic, has a high content of components useful in the human body such as a hypoglycemic component or an antidiabetic component and an antioxidant component, It is required to provide a composition for prevention and improvement of diabetes derived from garlic.
Therefore, the inventors of the present invention have been intensively interested in natural garlic, and as a result, they have succeeded in extracting garlic shell, which is a by-product of garlic during processing, under specific conditions, thereby preparing an effective garlic bark extract for prevention and improvement of diabetes To develop a new method that
Further, it was confirmed that the garlic bark extract obtained by this new production method has an excellent inhibitory activity of the digestive enzyme α-glucosidase, which is involved in the increase of blood sugar, and the animal test shows that the postprandial increase in blood glucose Respectively. In order to examine the possibility of applying the garlic shell to the oxidative damage caused by the active oxygen which is the main complication of diabetic patients, the antioxidative activity of the garlic bark extract of the present invention was found to be excellent.
The present invention relates to a method for producing a garlic skin extract having a high content of antioxidant components such as a component useful in the human body, such as a hypoglycemic component, an anti-diabetic component and a phenolic component, from a garlic shell, which is a by- And to provide a diabetic food composition for preventing and improving diabetes.
Specifically, the present invention provides a garlic bark extract which is excellent in the inhibitory activity and glucose lowering effect of? -Glucosidase from garlic shell and has high content of phenolic ingredient and excellent antioxidative activity and is effective for prevention and improvement of diabetes. And a food composition for prevention and improvement of diabetes produced therefrom.
The present invention also relates to a method for producing a garlic bark extract, which comprises extracting garlic bark, which has been produced during processing of garlic and has been discarded as a by-product under a specific condition, Based on the superiority of the digestive enzyme inhibitory activity, the inhibition of blood glucose increase, the antioxidant and the anti-diabetic effect, which are involved in the increase of blood sugar level, compared with the extracts of normal temperature at room temperature, a method of utilizing the garlic shell material, And to provide a therapeutic medicament or a health functional food which is effective for prevention, improvement and treatment of diabetes on the basis thereof.
In order to achieve the above object, the present invention provides a composition having a high content of a phenolic ingredient and an excellent antioxidative activity, as well as an inhibitory activity and a hypoglycemic effect of α-glucosidase, And extracting it from a garlic shell which has been discarded as a by-product in the processing of garlic. In addition, the present invention relates to a method of extracting garlic bark from a garlic bark, which comprises extracting garlic bark under a specific condition with a specific condition, wherein the garlic bark extract has a higher blood sugar level than the garlic extract, garlic bark extract and garlic shell extract Based on the excellent digestive enzyme inhibitory activity, blood sugar elevation inhibitory effect, antioxidant and anti-diabetic efficacy, based on the discarded garlic shell material, therapeutic medicines or health functional foods effective for prevention, improvement and treatment of diabetes are provided do.
Hereinafter, the present invention will be described in more detail.
As used herein, the term "alcohol " refers to ethanol. In the field of food engineering, ethanol is also referred to as alcohol in view of the fact that ethanol is contained in alcoholic beverages such as alcohol. The alcohol should be understood as a concept encompassing various concentrations of ethanol diluted with water such as 60% ethanol, 70% ethanol, 80% ethanol, 90% ethanol as well as 100% pure ethanol.
The method for preparing the garlic bark extract according to one embodiment of the present invention comprises:
(a) drying and pulverizing the garlic shell to obtain a garlic shell powder;
(b) extracting the garlic shell powder obtained in the step (a) by adding a syrup and then extracting the garlic at about 35 ° C to about 65 ° C,
(c) recovering the garlic shell extract extracted from the step (b); and
(d) filtering the extracted garlic shell extract in step (c).
In the method for producing garlic bark extract according to one embodiment of the present invention, it is preferable that the step (b) is performed for about 1 hour to about 4 hours.
In addition, in the method for producing garlic bark extract of an embodiment of the present invention, it is preferable that the step (b) is carried out at about 39 ° C to about 41 ° C for about 2 hours.
The method for preparing the garlic bark extract of one embodiment of the present invention may further include at least one drying step selected from the group consisting of freeze drying, natural drying and hot air drying.
In the food composition for prevention and improvement of diabetes according to one embodiment of the present invention, the garlic shell is dried and pulverized, and the obtained garlic shell powder is mixed with the alcohol, followed by extracting the alcohol at about 35 캜 to about 65 캜, Contains garlic shell extract as an active ingredient.
In the food composition for prevention and improvement of diabetes according to one embodiment of the present invention, the extracted garlic bark extract may be filtered. Preferably, the extracted garlic bark extract is filtered and lyophilized. More preferably, the extracted garlic bark extract is filtered, lyophilized, and further pulverized by hot air drying or natural drying.
In the food composition for prevention and improvement of diabetes according to one embodiment of the present invention, the alcohol extraction is preferably performed for about 1 hour to about 4 hours.
In addition, in the food composition for prevention and improvement of diabetes according to an embodiment of the present invention, the alcohol extraction is preferably performed at about 39 ° C to about 41 ° C for about 2 hours.
The food composition for prevention and improvement of diabetes according to one embodiment of the present invention can be easily applied to foods. The form of the food of the present invention is not particularly limited, but may include drinks, beverages, and the like. In addition, the food composition for prevention and improvement of diabetes according to one embodiment of the present invention can be used for tea bag, capsule, powder, or tablet product which is a health functional food.
The content of the food composition for preventing or ameliorating diabetes in the food is not particularly limited, but in the case of general food, it is preferable that about 0.01 to 50% by weight of the food composition for prevention and improvement of diabetes is included in the weight of the final food And in the case of health functional foods, it is preferable that about 0.01 to 100% by weight of the food composition for prevention and improvement of diabetes is included in the final food weight.
Meanwhile, the garlic bark extract obtained through the production method of the present invention can be formulated into various oral administration forms. Examples of formulations for oral administration include tablets, pills, light and soft capsules, liquids, suspensions, emulsifiers, syrups, granules, elixirs and the like. In addition to the active ingredient, garlic shell extract, Such as, for example, lactose, dextrose, sucrose, mannitol, sorbitol, cellulose and / or glycine, lubricants such as silica, talc, stearic acid and magnesium or calcium salts thereof and / or polyethylene glycols have. The tablets may also contain binders such as magnesium aluminum silicate, starch paste, gelatin, tragacanth, methylcellulose, sodium carboxymethylcellulose and / or polyvinylpyrrolidine, optionally mixed with starch, agar, Disintegrating or boiling mixtures such as sodium salts and / or absorbents, coloring agents, flavoring agents, and sweetening agents.
In addition, the garlic bark extract obtained by the production method of the present invention can be sterilized and / or used as a preservative, a stabilizer, a wetting agent or an emulsifying accelerator, an adjuvant such as a salt and / or a buffer for controlling osmotic pressure and other therapeutically useful substances And may be formulated according to a conventional method of mixing, granulating or coating.
In the present invention, the alcohol may be 70% ethanol, that is, a mixture of 70% by weight of ethanol and 30% by weight of water. However, the present invention is not limited thereto, and it is not known that the use of various concentrations of ethanol diluted with water such as 60% ethanol, 80% ethanol, 90% ethanol as well as 100% Of course.
Thus, the garlic bark extract of the present invention obtained by subjecting the garlic shell to alcohol extraction at about 35 ° C to about 65 ° C for about 1 hour to about 4 hours has a higher blood sugar level than the extract extracted from garlic itself (excluding the shell) , Antioxidant and anti-diabetic effect, and the content of phenolic ingredient, which is an antioxidant ingredient, is high. In addition, the garlic bark extract of the present invention exhibits a digestive enzyme inhibitory activity, which is involved in the increase of blood sugar level, and an increase in blood sugar level, which are higher than that of a hot-water extract and a garlic shell which are subjected to hot- Inhibitory effect and the like are excellent.
The garlic bark extract obtained according to the preparation method of the present invention is excellent not only in the inhibitory activity and the hypoglycemic effect of? -Glucosidase but also in the high content of antioxidant components such as phenolic components and the excellent antioxidative activity.
In addition, according to the method for producing garlic bark extract of the present invention, the inhibitory activity of alpha -glucosidase and the blood glucose lowering effect from the garlic shell which is left as a by-product in the processing of garlic are excellent, and the effect of the phenolic component There is an advantage that a garlic skin extract having high content and excellent antioxidative activity can be obtained and a food composition for prevention and improvement of diabetes comprising such an extract of garlic shell as an active ingredient can be provided inexpensively.
Further, the present invention proposes a method for utilizing garlic shell material, which has been discarded as a by-product during the processing of garlic, as a new health functional food material, and in particular, as a health functional food effective for prevention, improvement and treatment of diabetes .
1 is a graph showing the inhibitory activities of? -Glucosidase inhibitory activity of extracts of garlic (excluding bark) and ganoderma (including bark) to be compared and the? -Glucosidase inhibitory activity of garlic bark extract obtained according to the method of the present invention FIG.
2 is a graph showing the content of total phenolic components contained in the garlic extract (excluding the shell) and the extract of the whole garlic (including the shell) to be compared with the content of total phenolic components contained in the garlic shell extract obtained according to the method of the present invention FIG.
3 is a graph showing DPPH radical scavenging activity according to the content of garlic bark extract obtained according to the method of the present invention.
FIG. 4 is a graph showing the inhibitory activities of? -Glucosidase inhibitory activity of hot-water extracts of garlic husks extracted at room temperature with the use of alcohol and normal hot-water extracts of garlic husks extracted using conventional hot- Glucosidase inhibitory activity of the 70% pearlitic garlic bark extract obtained according to the method of the present invention.
FIG. 5 is a graph showing the effect of suppressing the increase of blood sugar of the garlic bark extract obtained according to the method of the present invention after ingesting sugar in an animal experimental model with negative control and acarbose as a positive control.
Hereinafter, the present invention will be described in more detail based on examples. It should be understood that the following embodiments of the present invention are only for embodying the present invention and do not limit or limit the scope of the present invention. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. The references cited in the present invention are incorporated herein by reference.
Example 1: Preparation of garlic bark extract of the present invention
The garlic shells were dried and the dried garlic shells were pulverized using a pulverizer (DHG-28kg, Daeheung Machinery Co., Ltd.). 7 L of 70% alcohol was added per 1 kg of pulverized powder, mixed and then extracted in a reactor at about 39 캜 to about 41 캜 for about 2 hours. The obtained extract was subjected to primary filtration through a mesh of 300 mesh and then centrifuged at 8,000 rpm for 20 minutes using a centrifuge (KANSAI CENTRIFUGAL SEPARATOR JAPAN, No. 160-H). After centrifugation, the supernatant was subjected to secondary filtration with an MF filter.
After filtering the extract, the solvent was completely removed using a mini-concentrator (Dongbang Food Machinery, 300L), and then freeze dryer EPSILON 2-12D (CHRIST, GERMANY) was used for the solvent-removed garlic bark extract Followed by lyophilization. In addition to the freeze-dried powders, the powder was prepared by hot-air drying or naturally drying the concentrate in which the solvent was completely removed to prepare spray dried powder. As a result of extracting 13 kg of garlic shell, 195 g of the lyophilized powder of garlic shell was recovered and the yield was 1.5%.
Meanwhile, for comparison with the garlic bark extract of the present invention, extracts of garlic (excluding bark) and bark of garlic (including bark) were prepared in the same manner as described above.
Example 2: Analysis of? -Glucosidase inhibitory activity of each material
In order to evaluate the inhibitory effect of the extract of garlic bark of the present invention obtained according to the production method of Example 1 on the increase of blood glucose, an in vitro carbohydrase inhibitory effect was analyzed as follows.
Glucosidase inhibitory activity of the garlic bark extract of the present invention obtained according to the preparation method of Example 1, and the activity of inhibiting the? -Glucosidase activity of the present invention obtained by the method of the functional test of the functional foods of the Korean Food and Drug Administration, Glucosidase inhibitory activity of garlic extract and ganoderma lucidum extract prepared in Example 1 was compared and analyzed (Kwon, YI .; Apostolidis, E .; Kim, YC .; Shetty, K. Health benefits of traditional corn, beans and pumpkin; In vitro studies for hyperglycemia and hypertension management.
1 g of Rat intestinal acetone powder was added to 3 ml of 0.9% physiological saline, ultrasonicated in an iced water bath for 12 seconds for 12 seconds, and centrifuged at 10,000 x g Lt; / RTI > for 30 minutes. The separated supernatant was used for the analysis.
For enzyme activity measurement, 100 μl of a 0.1 M phosphate buffer solution (pH 6.9) containing a solution of alpha-glucosidase (1.0 U / mL) from rat in a 96-well μclear plate, 50 용액 of a solution for each of the three extracts obtained in Example 1 (garlic shell extract, garlic extract and germinated extract) was added, followed by incubation at 25 캜 for 10 minutes. Then, 50 μl of a 5 mM p-nitrophenyl α-D-glucopyranoside (pNPG) solution in 0.1 M phosphate buffer solution (pH 6.9) was added to each well and reacted at 25 ° C. for 5 minutes. The absorbance of the reaction solution was measured at 405 nm using an ELISA microplate reader (SUNRISE; Tecan Trading AG, Saltzburg, Austria). On the other hand, a control solution was prepared by adding a buffer solution instead of the garlic bark extract, garlic extract, and garlic extract. The alpha-glucosidase inhibitory activity of garlic bark extract, garlic extract and germinated extract was calculated using the following equation (1) and expressed as a percentage (%).
The results are as shown in Table 1 and attached FIG. 1 below.
Table 1: Comparison of inhibitory activities of carbohydrate-absorbing enzymes in small intestine
That is, the garlic bark extract of the present invention exhibited a high inhibitory activity against alpha-glucosidase, and the garlic extract did not inhibit alpha-glucosidase (see FIG. 1). In addition, the garlic bark extract of the present invention showed an alpha-glucosidase inhibitory activity about 4.6 times higher than that of the garlic extract, and it was found that the inhibitory activity against the carbohydrate-absorbing enzyme was much superior to that of the garlic extract and the gum garlic extract to be compared . Therefore, the garlic bark extract of the present invention, which has a high inhibitory activity against alpha-glucosidase that causes postprandial blood glucose increase, can help prevent postprandial increase of blood glucose in diabetic patients and further helps prevent, treat and improve diabetes .
Example 3: Analysis of total phenolic content of each material
The content of total phenolic components contained in the garlic bark extract obtained according to the method of the present invention in Example 1 was compared with the content of total phenolic components contained in the garlic extract and the ganoderma extract prepared in Example 1 .
That is, qualitative and quantitative analysis of the phenolic component, which is an antioxidant, against 100 g (dry weight) of the dried samples of garlic skin extract, comparative garlic extract and gum garlic extract of the present invention was analyzed according to a known method (Shetty K, Curtis OF, Levin RE, Wikowsky R, Ang W. 1995. Prevention of verification associated with vivo shoot culture of oregano (Origanum vulgare) by pseudomonas spp., J. Plant Physili., 147: 447-451).
For each of the three extracts, 0.1 g of each sample was added to 10 mL of distilled water, stirred for 20 minutes, and centrifuged to take the supernatant. 1.0 mL of the dilution of the sample, 1.0 mL of 95% ethanol, 5.0 mL of distilled water and 0.5 mL of 50% polin-cyanocalactophenol solution were added to the test tube and reacted at room temperature for 5 minutes. 1 mL of 5% Na 2 CO 3 was added to the reaction solution, and the solution was stored in a dark room for 1 hour. Then, the absorbance was measured using a spectrophotometer (SHIMADZU; UV160A) at 725 nm. Gallic acid, an indicator substance, was dissolved in distilled water and reacted in the same manner as the sample dilution to prepare a standard calibration curve. Total phenolic content was calculated as Gallic acid-equivalent value. All measurements were performed three times The average value was repeatedly calculated. The results are as shown in Table 2 and attached FIG. 2 below.
Table 2: Results of total phenolic content analysis
As shown in the above analysis results, the content of total phenolic components (the content of phenolic phytochemical components having various functions including antioxidant activity) was the highest in the garlic bark extract of the present invention. In case of garlic extract, the content of total phenolic components (See Fig. 2). The content of phenolic components of garlic bark extract of the present invention was about 2 times higher than garlic extract and 1.5 times higher than that of garlic extract. This suggests that the garlic bark extract of the present invention has a high content of antioxidant components and thus has excellent antioxidative activity and thus has an effect of preventing oxidative damage caused by active oxygen which is a major complication of diabetic patients have.
Example 4: Comparative analysis of antioxidant efficacy by each material
As shown in Example 3, the DPPH radical scavenging activity of the garlic bark extract of the present invention was measured in order to confirm the relationship between the content of total phenolic components and the antioxidant activity.
Example 4-1: Measurement of DPPH radical scavenging activity
DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity measurement method is a method used for measuring antioxidative activity, comprising DPPH (molecular formula: C 18 H 12 N 5 O 6 , molecular weight: 394.32, mp: ~ 135 ° C). This is a method for measuring the constantizing ability of a sample to be tested.
That is, the above method is performed by initiating oxidation with an oxidizing agent called DPPH, and then measuring radical scavenging ability by the sample to be tested.
DPPH (2,2-Diphenyl-1-picrylhydrazyl) is a chemically stabilized water-soluble free radical, a violet compound that exhibits characteristic light absorption at 517 nm. DPPH radicals are very stable in organic solvents such as alcohols, and if they meet with antioxidant substances, radicals will disappear while giving electrons. At this time, the color changes from purple to yellow, so that the antioxidant activity can be visually observed easily. Therefore, it has an advantage of being able to easily analyze the antioxidative effects of various kinds of antioxidant ingredients such as extracts, beverages, oils and pure phenol compounds.
Example 4-2: Measurement of DPPH radical scavenging activity by each material
The reducing power (antioxidant power) of the garlic bark extract, the garlic extract and the garlic extract of the present invention obtained according to the production method of Example 1 was measured using a stable free radical DPPH as a model of unsaturated fatty acid radicals. That is, the degree of reduction of the DPPH radicals by the reaction of each of the three extracts with the sample solution was measured by a spectrophotometer, and the antioxidative capacity of each sample was measured.
200 μl of ethanol (blank) was added to three wells of a 96-well plate, and 200 μl of a mixture (control) of DMSO (10 μl) and DPPH (190 μl) was added to the other three wells gave. Then, 200 μl of a mixture (sample) of each of the above three extracts (10 μl) and DPPH (190 μl) was added to the remaining wells. At this time, each extract was divided into 2 mg / mL, 5 mg / mL and 10 mg / mL. In addition, 200 [mu] l of a mixture (10 [mu] l) of each of the above three extracts and 190 [mu] l of ethanol (sample blank) was added to separate wells. After incubation at 37 ° C for 30 minutes, the absorbance was measured at 517 nm with an ELISA reader.
The DPPH radical scavenging activity of each material is calculated in the following manner.
First, the average value of the blank and the average value of the control group are obtained from the absorbances measured from the wells. The absorbance value of each sample is subtracted from the absorbance value of one sample blank for each extract from the absorbance value of each sample for each extract, and the absorbance value of each sample is obtained by subtracting the average absorbance value of the blank again from the obtained value. In addition, the average absorbance value of the blank is subtracted from the average absorbance value of the control group to obtain a final absorbance value of the control group. The absorbance value of each sample thus obtained and the absorbance value of the control group were substituted into the following equation (2) to calculate the DPPH radical scavenging activity, that is, the antioxidant activity.
Antioxidant efficacy (%) = {1- (absorbance value of each sample) / (absorbance value of control group) x 100
The results are as shown in the following Table 3 and FIG. 3 attached hereto.
Table 3: Antioxidant efficacy analysis of garlic bark extract of the present invention
As shown in the above analysis results, the garlic bark extract of the present invention exhibited DPPH radical scavenging activity at the concentrations of 2 mg / mL, 5 mg / mL and 10 mg / mL, and the antioxidative activity was increased (See FIG. 3). On the other hand, the DPPH radical scavenging activity was not observed at the concentration of 2 mg / mL and 5 mg / mL for the garlic extract and the garlic extract, and the DPPH radical scavenging activity at the concentration of 10 mg / mL was significantly lower than that of the garlic bark extract . Therefore, the garlic bark extract of the present invention is superior in antioxidative activity to garlic extract and garlic extract, and can prevent oxidative damage caused by active oxygen, which is a major complication of diabetic patients, It can be said that the value of utilization as food is high.
Example 5: Analysis of? -Glucosidase inhibitory activity according to the production method
In this Example, the? -Glucosidase inhibitory activity of the garlic bark extract of the present invention obtained according to the production method of Example 1, the? -Glucosidase inhibitory activity of the garlic bark extract of the present invention obtained according to the production method of Example 1, -Glucosidase inhibitory activity and the hydrolysis activity of the extracted hot-water extract of garlic shell using the conventional hot water extraction method were compared.
On the other hand, the hot water extract of garlic shell was prepared according to the following process.
15 ml of distilled water per gram of dried garlic shell was added, mixed and extracted in an autoclave at 121 ° C for 15 minutes. The resulting extract was centrifuged at 7,000 rpm for 30 minutes at 4 ° C using a centrifuge (Hanil Industrial Co., Ltd., Korea), and the supernatant was transferred to Whatman No. 2 filter. The solvent was completely removed from the extract using a rotary vacuum evaporator (EYELA Co., Japan) and lyophilized with a freeze dryer TD5070R (Ilshin Lab Co. Ltd., Korea) to obtain a hot-water extract of garlic bark .
In addition, the extract of the garlic shell at room temperature was prepared according to the following process.
15 ml of alcohol per gram of dried garlic shell was added and mixed, followed by extraction at 25 ° C for 12 hours in a shaking incubator. The resulting extract was centrifuged at 7,000 rpm for 30 minutes at 4 ° C using a centrifuge (Hanil Industrial Co., Ltd., Korea), and the supernatant was transferred to Whatman No. 2 filter. The solvent was completely removed from the extract using a rotary vacuum evaporator (EYELA Co., Japan) and lyophilized with a lyophilizer TD5070R (Ilshin Lab Co. Ltd., Korea) to remove the alcoholic extract of the garlic shell .
The α-glucosidase inhibitory activities of these garlic shell extracts, garlic shell extracts and hot water extracts of garlic shells were compared in the same manner as described in Example 2. The results are as shown in Table 4 and attached Figure 4 below.
Table 4: Superior activity of? -Glucosidase inhibition of garlic bark extract according to the production method of the present invention
As shown in the above-mentioned analysis results, the garlic bark extract of the present invention prepared according to the preparation method of Example 1 showed a high inhibitory activity against alpha-glucosidase, whereas, according to the conventional method, It was confirmed that the alcoholic extract of the extracted garlic shell and the hot water extract of garlic skin extracted using the conventional hot water extraction method had a very low inhibitory activity against alpha-glucosidase (see FIG. 4). As can be seen in Table 4, the garlic bark extract of the present invention prepared according to the preparation method of Example 1 was about 11.5 times higher than that of the garlic shell at room temperature and about 7.5 times higher than the hot water extract of garlic shell - glucosidase inhibitory activity.
Therefore, it can be seen that the method of the present invention for producing garlic bark extract is more suitable for providing a food composition for prevention and improvement of diabetes than the conventional method of extracting room temperature or hot water.
Example 6 Evaluation of the Effect of Garlic Bark Extract of the Present Invention on Blood Glucose Elevation Using Animal Experiment
In addition, the effect of the garlic bark extract of the present invention to inhibit the increase of blood glucose was confirmed through animal experiments.
30 experimental animals were purchased from 5-week-old male SD rats (specific pathogen member, central experimental animal), and the animals were selected for the experiment. The temperature of the laboratory animal room was maintained at 22 ± 2 ℃ and the humidity was 55 ± 5%. One rat per cage was used as an experimental animal, and a wire mesh was placed in the cage to prevent feces from being eaten. Feeds for rats purchased from Samyang feed were fed once a day for 2-3 days using a feeder (Myungjin, Korea) for dietary feed, and water was supplied freely.
After the single dose administration of garlic bark extract of the present invention, blood glucose was measured after fasting for 24 hours. SD male rats weighing 180 to 200 g were slaughtered for 24 hours, and then the garlic bark extract of the present invention as the test substance (2.0 g / kg of body weight per kg) was administered at a concentration of 100 mg /
In the negative control test without the garlic bark extract of the present invention, the SD male rats were fed with sugar (2.0 g / kg; 2.0 g / kg body weight) after 24 hour fasting, Blood was collected from the blood obtained from the tail vein of the rat at intervals of 1 hour, 1.5 hours and 2 hours. In addition, in the case of the acarbose administration test as a positive control group, the SD-type male rats were sacrificed for 24 hours and then saccharose (2.0 g / kg; 2.0 g / kg body weight) was added to the positive control group of acarbose at a concentration of 5 mg /
When measuring blood glucose, rat tail vein was cut with a razor blade and blood glucose was measured with blood obtained with a heparinized capillary tube (Superior, Germany). The ONE TOUCH ® (Lifescan, USA) blood glucose meter with a blood glucose stick was used for blood glucose measurement.
Then, blood glucose was measured for five experimental animals in each group and the measured blood glucose levels were statistically treated. The test results were expressed as mean ± standard deviation (SD), and the significance test between the control group and the test substance administration group was carried out within the range of 99.5% and 99.9% by the Student t test. The results of blood glucose measurement were divided into groups according to time, rats treated with acabos for diabetes treatment, rats treated with 100 mg / kg of garlic bark extract of the present invention, and rats treated with 500 mg / kg of garlic bark extract of the present invention The values were plotted and plotted. The result is shown in Fig.
As shown in FIG. 5, it can be confirmed that the garlic bark extract of the present invention effectively inhibits the rise of blood sugar (blood glucose) after ingesting sugar, and it can replace acabos, which is a therapeutic agent for diabetes, And can be usefully used as a composition for inhibiting and preventing diseases and health functional foods.
These results suggest that the garlic bark extract of the present invention may be useful as a postprandial hypoglycemic agent showing a dietary pattern centered on disaccharides such as sucrose rather than a conventional starch-centered diet. In particular, the garlic bark extract of the present invention makes it possible to utilize the garlic shell material, which has been left as a by-product, as a new health functional food material, and in particular, as a therapeutic medicament or a health functional food effective for prevention, It is very useful in application.
Although the present invention has been described with reference to the above embodiments, the present invention is not limited thereto. It will be understood by those skilled in the art that modifications and variations may be made without departing from the spirit and scope of the invention, and that such modifications and variations are also contemplated by the present invention.
Claims (11)
(b) extracting the garlic shell powder obtained in the step (a) by adding the spirits and then extracting the garlic at 35 ° C to 65 ° C;
(c) recovering the garlic shell extract extracted from the step (b); and
(d) filtering the recovered garlic shell extract in step (c).
Wherein the step (b) is carried out by extracting the alcohol at 39 ° C to 41 ° C.
Wherein the extracting step is performed for 1 to 4 hours in the step (b).
Wherein the extracting step is performed for 2 hours in the step (b).
Further comprising at least one drying step selected from the group consisting of freeze drying, natural drying and hot air drying.
A method for preventing or improving diabetes, which comprises extracting a garlic skin extract obtained by subjecting a garlic shell powder obtained by pulverizing a garlic shell to alcohol extraction at 35 to 65 ° C, Composition.
Wherein the extracting of the alcohol is carried out at 39 to 41 캜.
Wherein the extraction of the alcohol is performed for 1 to 4 hours.
Wherein the extracting of the alcohol is carried out for 2 hours.
Wherein the extracted garlic bark extract is filtered, lyophilized, and further powdered by hot air drying or natural drying.
Wherein the food composition is a food form of a drink, a beverage, a tea bag, a capsule, a powder, or a tablet product.
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Cited By (6)
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| KR101867492B1 (en) * | 2016-12-28 | 2018-06-14 | 대구대학교 산학협력단 | Composition for Radical Scavenging and α-Glucosidase Inhibitory comprising Gallic Acid Reactants Using Polyphenol Oxidase |
| KR20200112148A (en) * | 2019-03-21 | 2020-10-05 | 강원대학교산학협력단 | Prebiotics composition for improving intestinal microflora comprising garlic peel extract and funtional food comprising the same |
| KR20210044970A (en) * | 2019-10-16 | 2021-04-26 | 농업회사법인 반디농부주식회사 | A method for preparing honey comprising galic |
| KR20220027345A (en) * | 2020-08-26 | 2022-03-08 | 농업회사법인 주식회사 고운블랙 | Method for producing grain noodles using Aurea Helianthus |
| KR20220027343A (en) * | 2020-08-26 | 2022-03-08 | 농업회사법인 주식회사 고운블랙 | Method for producing bar rice cake using Aurea Helianthus |
| KR102643535B1 (en) * | 2023-09-19 | 2024-03-06 | 감병국 | Method for producing black garlic juice and black garlic juice prepared thereby |
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| KR101020449B1 (en) | 2008-06-30 | 2011-03-08 | 박성돈 | Method for manufacturing garlic extract with dietary fibre and oligosaccharide |
| KR101071511B1 (en) | 2009-02-27 | 2011-10-10 | 인제대학교 산학협력단 | Composition comprising the sugaring extract of Allium sativum L. for lowering blood glucose or preventing and treating diabetes mellitus |
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| KR101020449B1 (en) | 2008-06-30 | 2011-03-08 | 박성돈 | Method for manufacturing garlic extract with dietary fibre and oligosaccharide |
| KR101071511B1 (en) | 2009-02-27 | 2011-10-10 | 인제대학교 산학협력단 | Composition comprising the sugaring extract of Allium sativum L. for lowering blood glucose or preventing and treating diabetes mellitus |
| KR101083458B1 (en) | 2009-06-30 | 2011-11-16 | 경남도립남해대학 산학협력단 | Preparation method of bioactive pill of aged black garlic showing improving effects on hyperglycemia and insulin resistance |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101867492B1 (en) * | 2016-12-28 | 2018-06-14 | 대구대학교 산학협력단 | Composition for Radical Scavenging and α-Glucosidase Inhibitory comprising Gallic Acid Reactants Using Polyphenol Oxidase |
| KR20200112148A (en) * | 2019-03-21 | 2020-10-05 | 강원대학교산학협력단 | Prebiotics composition for improving intestinal microflora comprising garlic peel extract and funtional food comprising the same |
| KR20210044970A (en) * | 2019-10-16 | 2021-04-26 | 농업회사법인 반디농부주식회사 | A method for preparing honey comprising galic |
| KR20220027345A (en) * | 2020-08-26 | 2022-03-08 | 농업회사법인 주식회사 고운블랙 | Method for producing grain noodles using Aurea Helianthus |
| KR20220027343A (en) * | 2020-08-26 | 2022-03-08 | 농업회사법인 주식회사 고운블랙 | Method for producing bar rice cake using Aurea Helianthus |
| KR102643535B1 (en) * | 2023-09-19 | 2024-03-06 | 감병국 | Method for producing black garlic juice and black garlic juice prepared thereby |
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