KR20160054055A - Food composition for preventing and improving diabetes using Momordica charantia, Corni fructus - Google Patents

Abstract

The present invention relates to a food composition for preventing and improving diabetes using momordica charantia and corni fructus and, more particularly, to a food composition for preventing and improving diabetes by reducing a level of fasting blood glucose and improving glucose tolerance by using a mixture of momordica charantia and corni fructus. According to the present invention, the food composition for preventing and improving diabetes includes a mixed extract in which a corni fructus extract and a momordica charantia extract are mixed. In addition, the food composition for preventing and improving diabetes further includes mixed powder in which Jerusalem artichoke (Helianthus tuberosus L.) powder, corni fructus powder, and momordica charantia powder are mixed.

Description

TECHNICAL FIELD The present invention relates to a food composition for prevention and improvement of diabetes mellitus,

The present invention relates to a food composition for prevention and improvement of diabetes mellitus using mallow juice and marine oil. More particularly, the present invention relates to a food composition for preventing and improving diabetes by reducing fasting blood glucose and improving glucose tolerance .

Diabetes, one of the largest diseases in the world, has increased more than 12 times in the past 20 years in Korea. In 2025, one in four people are likely to become diabetic, 30% of men in their 50s and 20% (Pre-diabetes), which can lead to diabetes, and the prevalence of diabetes is increasing in women in their twenties due to Westernized diet patterns.

Diabetes mellitus is a group of disorders in which metabolic disturbance of glucose occurs due to lack of insulin action. Diabetes can be divided into insulin-dependent diabetes, type 1 diabetes mellitus and type 2 diabetes, which is noninsulin dependent diabetes mellitus.

Type 1 diabetes is caused by insufficient absolute amounts of insulin and type 2 diabetes is hyperinsulinemic due to increased resistance to insulin. Type 1 diabetes accounts for about 10% of all cases, and it is called pediatric diabetes because it usually occurs in younger children under 20 years of age. It can not control blood sugar because of the loss of beta (?) Cells that produce insulin in the body, and type 2 diabetes mainly develops after 40 years of age. This is because insulin levels in the blood are normal or hyperinsulinemic, resulting in hyperglycemia due to abnormal glucose metabolism due to high insulin resistance in the peripheral tissues.

Diabetes is a genetic factor and is affected by obesity, dietary habits, lack of exercise and stress. Diabetes is not a big disease in itself, but complications that arise from a long-term illness, For example, patients suffering from diabetic neuropathy, retinopathy, cataract, and nephropathy are not only unable to lead normal lives, but they can also cause fatal consequences. .

The most important goal of diabetes therapy is to adjust blood glucose levels as close as possible to normal levels. After fasting blood sugar, blood glucose control after meals is important for the improvement of diabetic symptoms and prevention and treatment of complications. Therapeutic methods include drug therapy, diet , And exercise therapy.

Diet therapy and exercise therapy are needed to control blood sugar in diabetic patients, and drug therapy is used when these methods do not improve them. Although the postprandial blood glucose is well controlled by the drug, side effects and drug tolerance of the drug are problematic without boiling.

Prevention is the most important because diabetes is a chronic disease that can not be cured by current therapies. Therapeutic therapies lacking scientific evidence are also often used. Therefore, it is urgent to develop natural antidiabetic materials and health foods that can minimize side effects with scientific evidence.

Prevention of diabetes mellitus and its complications are the most important, so it is a wise choice to prevent diabetes by developing foods that can be taken on a daily basis with food that has been ingested since the past. In addition, the intake of foods developed using meals or materials used for edible purposes can minimize the likelihood of side effects or resistance to drugs.

As a study on the treatment of diabetes using natural products, Korean Patent No. 10-0894029 discloses a pharmaceutical composition for prevention of diabetes mellitus and a pharmaceutical composition for treatment using ginseng flower as a raw material, and Korean Patent No. 10-1126677 Discloses a composition for prevention or treatment of diabetes or diabetic complications which comprises the extract of Rootgrass as an active ingredient, and Japanese Patent No. 10-0237974 discloses a confectionery composition for diabetic patients containing the extract of Root Bark, as a main component.

However, there have been no studies or inventions on the prevention and improvement of diabetes mellitus of mixed extracts and mixed powders of corn oil and lupine.

Accordingly, the present inventors have found that, when pre-diabetes adults eat bread and beverages containing mixed extracts of Sansui and Yeoju and mixed powder, they can reduce fasting blood glucose and improve glucose tolerance, Completed.

Accordingly, it is an object of the present invention to provide a food composition which can prevent and ameliorate diabetes without adverse effects on the human body by using natural materials such as marine oils and fats.

In order to accomplish the above object, the present invention provides a diabetic food composition for preventing and improving diabetes mellitus, comprising a mixed extract of a mixture of a marine oil extract and a Yeast extract.

Wherein the mixed extract is mixed with 50 to 150 parts by weight of the extract of Yannu, relative to 100 parts by weight of the extract.

Wherein each of the extracts is extracted with at least one extraction solvent selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof.

A potato powder, a potato powder, a potato powder, and a mixture powder.

The food composition is characterized in that it is a bread made by baking a dough mixed with flour, salt, sugar, yeast, egg, water, olive oil, water, and the mixed extract.

The food composition is characterized in that the mixed extract is contained in an amount of 1 to 20% by weight.

The food composition is characterized by being a beverage in which the mixed extract is mixed with water.

The food composition is characterized in that the mixed extract is contained in an amount of 1 to 20% by weight.

Wherein the food composition is a health functional food formed of any one form selected from beverage, granule, powder and ring.

Morning bread and beverages containing mixed extracts of corn oil extract and yujoo extract and mixed powder of corn oil powder, yuju powder, and porcine potato were experimentally evaluated to lower the fasting blood glucose level in pre-diabetic adults to prevent and improve diabetes mellitus Respectively.

In the oral glucose tolerance test, the increase in blood glucose level was delayed by the consumption of bread and beverage and the recovery rate was normalized to normal blood glucose level.

In addition, the present invention confirmed that the mixed extract and the bread and beverage containing the mixed powder, which have a blood sugar reduction effect, simultaneously have the effect of improving lipid.

Accordingly, the present invention can provide a food composition which is effective for prevention and improvement of diabetes using mixed extract and powder, and can be usefully used as a functional natural material in various fields.

FIG. 1 shows the A-type diet taken by the control group (ND group) during the anti-diabetic test period,
FIG. 2 is a graph showing a B diet taken by an experimental group (ADD group) during an anti-diabetic period,
FIG. 3 is a graph showing the fasting blood glucose levels of the test group (ADD group) and the control group (ND group) before and 7 and 14 days after the test,
FIG. 4 is a graph showing the changes in fasting blood glucose levels measured before the experiment in the experimental group (ADD group) and on the 14th day in the anti-diabetic experiment with the Glucose kit,
FIG. 5 is a graph showing the results of oral glucose tolerance test in the fasting state on the 14th day of the antidiabetic experiment of the experimental group (ADD group) and the control group (ND group)
FIG. 6 is a graph showing changes in total cholesterol measured before the experiment in the experimental group (ADD group) and on the 14th day in the anti-diabetic experiment with the total cholesterol kit,
FIG. 7 is a graph showing changes in LDL cholesterol before the experiment in the experimental group (ADD group) and on the 14th day in the anti-diabetic experiment,
FIG. 8 is a graph showing triglyceride changes in the experimental group (ADD group) before and 14 days after the antidiabetic experiment,
FIG. 9 is a graph showing changes in HDL cholesterol before the experiment in the experimental group (ADD group) and on the 14th day of the anti-diabetic experiment.

Hereinafter, a food composition for prevention and improvement of diabetes according to a preferred embodiment of the present invention will be described in detail.

The food composition for prevention and improvement of diabetes according to one embodiment of the present invention contains a mixed extract in which a mixture of a marine oil extract and a Yeast extract is mixed.

Corni fructus ) is a long elliptical fruit that changes from green to red in August-October, with a slight sweetness and strong acidity. Flesh and seed are separated, and meat is used as a material for alcohol, tea, and Chinese medicine. Flesh contains fructose such as cornin, morroniside, loganin, tannin, and saponin and organic acids such as wine, malic acid and tartaric acid. It also contains vitamin A and a large amount of sugars.

Momordica charantia ) is a fruit of the vine plant of cucurbitaceae, also called bitter melon in English name. Momordicin, conjugated linoleic acid, etc. belonging to plant sterols are known as biologically active substances of Yeoju (Sathishsekar D and Subramanian S. 2005. Biol. Pharm. Bull. 28, 978-983 ). In the case of China, India, and East Asia, Yeoju is used as a major functional vegetable (Park et al., 2007. Korean J. Medicinal Crop., 15, 56-61, Ji et al. Nutr 39, 203-209).

As described above, the acidified milk and liquor used in the present invention is a natural material which is used for food for a long time and has no side effects and does not cause tolerance to patients.

The present invention uses a mixed extract of a mixture of a corn oil extract and a Yeoju extract so as to have a further improved effect on the prevention and improvement of diabetes due to the addition of each effect of corn oil and lute juice.

The mixed extract is, for example, mixed with 100 parts by weight of the extract of corn oil, in an amount of 50 to 150 parts by weight. Mixing of the extract of corn oil with the extract of Yeast Extract in the mixing range has an excellent diabetes prevention and improvement effect.

Extracts can be extracted in a variety of ways. For example, in order to obtain a crude oil extract, an extraction solvent may be added to the marine oil, followed by hot water extraction, cold-pressing or warm-up extraction. In this case, the extraction solvent is added to the marine oil at a weight ratio of 2 to 40 times, and the mixture is extracted at 10 to 150 ° C for 1 to 24 hours. The extraction solvent may be at least one selected from water, lower alcohols having 1 to 4 carbon atoms, polyhydric alcohols, and mixtures thereof. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

In addition, the extract can be obtained by using reflux cooling extraction, ultrasonic extraction, supercritical fluid extraction, or the like. In addition to the above-described extraction method, an extract obtained through a conventional purification process is also included. For example, an active fraction obtained through various purification methods, such as separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatographies, etc., is also included in the extract.

Yeoju extract can also be extracted in the same manner as the above-described extraction method of corn oil.

The above-mentioned mixed extract is exemplified by extracting the corn oil-containing oil extract and the Yeoju extract separately and mixing them at a certain ratio. However, it is needless to say that the extraction solvent can be extracted by mixing the corn oil and the Yeoju at a certain ratio. For example, an extraction solvent may be added to a mixture of 100 parts by weight of marine oil and 50 to 150 parts by weight of Yeast, and the mixture may be subjected to hot water extraction, cold-rolling or warm-up extraction. In this case, the mixture may be mixed with the extraction solvent at a weight ratio of 2 to 40 times, and the mixture may be extracted at 10 to 150 ° C for 1 to 24 hours to obtain a mixed extract. The extraction solvent and extraction method are the same as described above.

The amount of the mixed extract may be 0.1 to 90% by weight of the total food composition, and may be less than the above range for health and hygiene purposes or long-term intake for health control purposes. It is not limited to the above range since it can be used in an amount of more than the above range because there is no problem.

In the present invention, the term 'food composition' refers to a natural product or a processed product containing one or more nutrients. Preferably, the food composition is in a state in which it can be directly eaten through a certain processing step. Which includes food, food additives, functional foods and beverages.

Foods according to the present invention include, for example, various foods, beverages, gums, tea, vitamin complexes, and functional foods. In addition, the food may be selected from the group consisting of special nutritional foods (eg crude oil, milk, baby food, etc.), meat products, fish products, tofu, jelly, noodles (Eg soy sauce), candy, chocolate, gum, ice cream, dairy products (eg fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (E.g., various kinds of kimchi, pickles, etc.), beverages (e.g., fruit drinks, vegetable beverages, beverages, fermented beverages, etc.) and natural seasonings (e.g., ramen soup and the like). The food can be prepared by a conventional production method.

Furthermore, the present invention provides a flavor enhancer and a flavor enhancer which can be suitably used as flavorings such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and fillers (cheese, chocolate etc.), pectic acid and its salts, alginic acid and its salts, Stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages, etc. These components may be used independently or in combination.

An example of a food composition containing a mixed extract is a drink. Beverages are made by mixing mixed extracts with water. For example, 80 to 99% by weight of purified water and 1 to 20% by weight of mixed extract may be used. Further, taurine, citric acid, vitamin C, carbohydrates and the like may be further added as an additive to beverages. The carbohydrate may be a monosaccharide such as glucose, fructose, etc .; Disaccharides such as maltose, sucrose and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and xylitol, sorbitol, erythritol, and the like. In addition, various flavorings such as ordinary beverages may be contained as additional ingredients. Natural flavoring agents such as tau martin and stevia extract can be used as flavorings.

The food composition of the present invention can be provided as a health functional food. Here, "health functional food" refers to a food group that gives added value to the function of the food by using physical, biochemical, biotechnological techniques, etc. to control the function of the food, Means a food which is designed and processed so that the body's control function regarding recovery and the like is sufficiently expressed in living bodies.

The health functional food may include a food-acceptable food-aid additive, and may further include suitable carriers, excipients and diluents conventionally used in the production of functional foods.

The health functional food can be formulated into various forms, and the form thereof is not particularly limited. Preferably, the health functional food may be formed into any one form selected from granules, powders, and rings. The health functional food having such granules, powder, and ring form is easy to carry and is easily ingested at anytime and anywhere.

The formulations such as granules, powders, and circles contain 0.1 to 90% by weight of the mixed extract, and may further contain other adhesive agents, spices, vitamins, carbohydrates, and the like.

For example, a mixture of 60% by weight of a ring-mixed extract, 30% by weight of a pressure-sensitive adhesive, 8% by weight of a carbohydrate and 2% by weight of a spice is kneaded and kneaded with a mung bean- And dried. As the pressure-sensitive adhesive, starch syrup, honey, and flour paste may be used.

It is of course possible to form granules having a diameter of 0.5 to 1.5 mm by using a granulator instead of the ventilation. In addition, the granules may be extruded and granulated in an appropriate amount to prepare tablets, or they may be filled into capsules to form capsules.

The food composition for preventing and improving diabetes according to another embodiment of the present invention may further contain a mixed powder in addition to the above-mentioned mixed extract. For example, the mixed powder may be a mixture of a powder of marshmallow oil and a powder of yose powder. In addition, the mixed powder may be a mixture of powdered maize oil, baking powder, and potato powder.

Pork potatoes ( Helianthus tuberosus L.) is a plant belonging to the genus Chrysanthemum and sunflower. Pork potato is a perennial plant originating in North America, and is native to all parts of the country, meeting the climate conditions of our country. The major component of the potato tuber is the inulin, a fructose polymer, which accounts for about 75% of the pig weight (Kim et al. 1993. Korean J Food Sci Technol 25: 395-399).

The addition of the mixed powder in the present invention is very advantageous for producing various types of foods. In particular, the large amount of starch contained in the potato powder of pigs is mixed with wheat flour, which is the main ingredient when making bread, and has the effect of improving physical properties and flavor of bread.

Sansui oil powder, Yeoju powder, and Pork potato powder are obtained by hot-air drying, natural drying or lyophilization, followed by pulverization of Sansui oil, Yeoju and Pork potato.

The mixed powder may be obtained by mixing 10 to 40 parts by weight of the powdery powder with respect to 100 parts by weight of the powdered corn oil, or 10 to 40 parts by weight of the powdery powder and 150 to 250 parts by weight of the potato powder with respect to 100 parts by weight of the powdered corn oil. . Within the mixing range, the mixed powder has excellent diabetes prevention and improvement effect.

The amount of the mixed extract and the mixed powder may be 0.1 to 90% by weight of the total food composition.

One example of a food composition containing a mixed extract and a mixed powder is bread. Bread is made by mixing dough with flour, salt, sugar, yeast, eggs, water, olive oil, mixed extracts and mixed powders in water, then shaping the dough into a certain shape and baking it. The bread may contain 1 to 10% by weight of the mixed extract and 0.1 to 10% by weight of the mixed powder. The concrete production method of bread is as follows.

1 part by weight of salt, 15 parts by weight of sugar, 3 parts by weight of yeast, 10 parts by weight of eggs, 42 parts by weight of water, 10 parts by weight of olive oil, 14 parts by weight of mixed extract and 1 part by weight of mixed powder were mixed 5 minutes at low speed, 5 minutes at high speed). And the dough is firstly fermented for 20 to 40 minutes at a temperature of 25 to 35 DEG C and a relative humidity of 75 to 85%. Divide and form after primary fermentation. Then, the molded dough is subjected to secondary fermentation for 10 to 30 minutes at a temperature of 25 to 35 DEG C and a relative humidity of 75 to 85%. After the second fermentation, the dough is placed in an oven and baked at about 170 to 200 DEG C to prepare a morning bread. It is needless to say that the bread may be made of pastry such as castella, muffin, croissant, bucket, donut, cake, pie, biscuit,

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples.

≪ Preparation of mixed extract and mixed powder >

After the liquorice and liquorice were lyophilized, 500 ml of drinking water was added to 50 g of the powdered powder, and the mixture was extracted at 100 ° C for 2 hours to obtain a liquid form of the acidified milk extract and the liquid phase extract, respectively. Five kinds of mixed extracts were prepared by varying the mixing ratio of corn oil extract and yuzu extract.

Five kinds of mixed powders were prepared by varying the mixing ratios of the fermented sour milk powder, the sour powder and the pork potato powder obtained by lyophilizing and then lyophilizing the corn oil, the pear and potato.

<Selection of Optimum Mixed Extract and Mixed Powder>

Breads and beverages were tested to find the optimum ratio of mixed extracts and mixed powders, since the commercialization of bread or beverages is not meaningful even if they have health functionalities but they do not satisfy consumers' preferences.

The sensory evaluation was performed on nine sensory test agents of five mixed extracts and five mixed powders, and three kinds of mixed extracts and three kinds of mixed powders having high preference were selected.

<Preparation of bread>

Dough was obtained by adding salt, sugar, yeast, egg, water, olive oil, mixed extract and mixed powder to flour and mixing (low speed 5 min, high speed 5 min) Lt; / RTI &gt; for 30 minutes. After the first fermentation, it was divided and formed into a shape, which was then fermented for 20 minutes at 30 ° C and 80% relative humidity. After the second fermentation, it was placed in an oven and baked at about 185 ° C to prepare three types of morning bread.

Nine sensory tests were finally selected for two kinds of breads that received the highest score by evaluating the appearance, color, flavor, texture, taste, and overall acceptability of the bread. Two kinds of bread were classified into the first experimental bread and the second experimental bread.

The mixed extracts used in the preparation of the first experimental bread were 1: 1 by weight of Sansui oil extract: Yeoju extract and 1: 1 by weight of the mixed extracts. Piglet potato powder: Sansui oil powder: Yeoju powder = 20: 5: 5 g of mixed powder was added to 1000 g of flour, and 140 g of mixed extract was added.

The mixed extracts used in the preparation of the second experimental bread were as follows: corn oil extract: yujoo extract = 1: 1 by weight, and the mixed powder was porcine potato powder: corn oil powder: yuju powder = 8: 4: For the mixed powder, 10 g was added to 1000 g of the flour, and 140 g of the mixed extract was added.

And the comparative bread was prepared without adding mixed extract and mixed powder.

Specific compositions of the first experimental bread, the second experimental bread and the comparative bread are summarized in Table 1 below.

division Comparative bread The first experimental bread The second experimental bread flour 1010 g 1005 g 1000g Salt 10g 10g 10g Sugar 150g 150g 150g East 30g 30g 30g egg 100g 100g 100g water 420g 280g 280g Olive oil 100g 100g 100g Mixed extract - 140g 140g Mixed Powder 1 - 5g - Mixed powder 2 - - 10g

(The mixed powder 1 is 20: 5: 1 by weight ratio of potato powder: corn oil powder: farinaceous powder and 8: 4: 1 by weight of mixed powder 2)

The results of the sensory evaluation of the first and second experimental breads and comparative breads of 50 college students are shown in Table 2 below.

Item Comparative bread The first experimental bread The second experimental bread Appearance 3.67 ± 0.76 4.00 0.67 3.96 ± 0.65 Color 3.76 ± 0.69 3.76 + - 0.56 3.74 ± 0.57 Flavor 3.28 ± 0.56 3.35 0.67 3.54 + - 0.46 Softness 3.39 ± 0.57 3.65 ± 0.65 3.72 0.64 Taste 3.33 + - 0.56 3.67 ± 0.55 3.68 ± 0.58 Comprehensive preference
(overall acceptability) 3.48 0.61 3.74 ± 0.67 3.74 ± 0.64 The evaluation of the above 5 items is very good. 5 points, 3 points which I do not like to hate, and 1 point which I hate very much.

Referring to Table 2 above, all three breads showed similar scores. As a result, a second experimental bread having a high content of antidiabetic functional material was finally selected. In the subsequent experiments, the second experimental bread was used as an antidiabetic bread (ADBR). And the above comparative bread was used in subsequent experiments for comparison with the second experimental bread.

&Lt; Preparation of beverage &

The beverages were prepared by using the three kinds of mixed extracts selected from the 'optimum mixed extract and mixed powder selection' experiment.

Three kinds of beverages were prepared by adding 200 g of the mixed extract to 3000 g of potable water. The three types of beverages were classified into a first experimental beverage, a second experimental beverage, and a third experimental beverage.

The specific composition of the three kinds of beverages is summarized in Table 3 below.

division The first experimental beverage Second Experiment Drink Third Experiment Drink
Mixed extract Corn oil extract 50g 100g 150g Yeoju extract 150g 100g 50g Purified water 3000g 3000g 3000g Gross weight 3200 g 3200 g 3200 g

The sensory evaluation of three kinds of beverages were carried out in 7 undergraduate students of Gwangju National University. The taste, flavor, color and overall acceptability of beverages were evaluated. The sensory test results are shown in Table 4 below.

Item The first experimental beverage Second Experiment Drink Third Experiment Drink Taste 3.56 ± 0.76 3.89 ± 0.67 3.63 ± 0.65 Flavor 3.56 + - 0.34 3.98 + - 0.54 3.76 + 0.76 Color 3.33 + - 0.67 3.50 + - 0.70 3.85 ± 0.76 Comprehensive preference
(overall acceptability) 3.52 + - 0.55 3.98 + - 0.54 3.68 ± 0.62 The evaluation of the above 5 items is very good. 5 points, 3 points which I do not like to hate, and 1 point which I hate very much.

Referring to Table 4, the second experimental beverage among the three beverages showed the highest score. Therefore, the second experimental beverage with the highest preference was finally selected, and the second experimental beverage was used as the antidiabetic beverage (ADBE).

<Antidiabetic test>

In this experiment, we examined the effect of dietary supplementation (ADBR) and ADBE on diabetes mellitus in diabetes mellitus.

1. Subject

The subjects were 14 adult volunteers with pre-diabetes (fasting blood sugar: 100-125 mg / dL). Seven subjects were divided into two groups. That is, the control group (ND group) which consumed the comparative bread + water for breakfast was classified into the first group, the experimental group (ADD group) which consumed the bread + .

2. Experimental Method

A schematic diagram of the experimental method is shown in Table 5 below.

Experiment period (days) One 2 3 4 5 6 7 8 9 10 11 12 13 14 ND group A diet ADD group B diet

The experiment was carried out for a total of 14 days. ND group was fed a diet of 1 (beginning of experiment) to 14 days for breakfast. The ADD group was fed B for 1 to 14 days.

As shown in FIG. 1, the A diet was a cereal group, which included two comparative breads, and consumed 100 mL of water after the meal. As shown in FIG. 2, the dietary supplement B was developed into a cereal group and improved blood glucose levels. During the 14-day experiment, breakfast was taken at the designated time (8:00) after cooking at the Gyutang Gyu-ri, Gwangju University. And lunch and dinner were allowed to eat freely within a range that does not affect blood sugar significantly.

3. Fasting blood glucose measurement with blood glucose meter

Fasting blood glucose was measured in the ND group and the ADD group subjects before the start of the experiment (0day) and at the 7th day (7days) and 14th day (14days) after the start of the experiment by the blood glucose meter Respectively. The measurement results are shown in Fig.

As shown in FIG. 3, blood glucose was measured 7 days before the start of the experiment, 14 days after the start of the experiment, and 14 days after the start of the experiment.

4. Fasting blood glucose measurement with Glucose kit

Fasting blood glucose of the subjects in ADD group was measured by glucose kit 14 days before the start of the experiment.

Blood samples were taken from each patient under the guidance of a specialist at Gyeonggi University Hospital, and 1 mL of blood was collected. The blood was immediately placed in an icebox, transferred to a laboratory, centrifuged (X3,000 rpm, 20 min) The fasting blood glucose was measured by Glucose kit (Asan Pharma). The measurement results are shown in Fig.

Referring to FIG. 4, fasting blood glucose levels in the ADD group were significantly decreased after 14 days of experiment compared to before the experiment.

5. oral glucose tolerance test

An oral glucose tolerance test (OGTT) was performed on the fasting state on the 14th day after the start of the experiment against the subjects of the ND group and the ADD group. That is, the blood glucose level was measured with a blood glucose meter (SDCD-free blood glucose measurement system, manufactured by SODI Co., Ltd.) before the intake of 75 g of glucose (0 minutes) and after 30 minutes, 60 minutes, 90 minutes and 120 minutes after glucose intake . The measurement results are shown in Fig.

Referring to FIG. 5, the ADD group showed lower blood glucose levels than the ND group at all time points. In particular, blood glucose was significantly lower in the ADD group than in the ND group after 120 minutes of glucose intake.

Fasting glucose test and oral glucose tolerance test are the most commonly used diagnostic methods for diabetes. In particular, the oral glucose tolerance test is used to confirm diabetes or gestational diabetes due to its temporal change in glucose metabolism and its high diagnostic accuracy. In the oral glucose tolerance test, 75 g of glucose solution was administered within 5 minutes after 8 to 14 hours of fasting, and venous blood was collected for 2 hours at intervals of 30 minutes. The results were collected by the World Health Organization (WHO) and the American Diabetes Data Group (NDDG) It is a way to diagnose diabetes by reference.

The results of the above-mentioned experiment showed that diabetic pre-diabetics (100-125 mg / dL) had an antidiabetic effect when they consumed breads and beverages containing mixed extracts and mixed powders, Blood glucose and oral glucose tolerance test.

6. Measurement of blood lipid profile

People with hyperglycemia usually have hyperlipidemia, so they studied the effects on blood lipid profiles.

The changes in total cholesterol, LDL cholesterol, and triglyceride HDL cholesterol before and after the experiment in the ADD group are shown in Figs. 6 to 9, respectively.

As a result, the total cholesterol level (FIG. 6) and the LDL-cholesterol level (FIG. 7) of the ADD group were significantly decreased after 14 days of the experiment but did not affect the triglyceride content (FIG. 8) and the HDL-cholesterol content I did.

As described above, the present invention can provide a food composition which is effective for prevention and improvement of diabetes using corn oil, sweet potato, and porcine potato, and can be usefully utilized as a functional natural material in various fields. In addition, it has the effect of preventing and improving hyperlipidemia.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (9)

A food composition for prevention and improvement of diabetes characterized by containing a mixed extract of a mixture of a corn oil extract and a Yeoju extract. [2] The composition for preventing and improving diabetes according to claim 1, wherein the mixed extract is mixed with 50 to 150 parts by weight of the extract. The food composition according to claim 1, wherein each of the extracts is extracted with at least one extraction solvent selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof. The food composition for prevention and improvement of diabetes according to claim 1, further comprising a mixed powder in which the potato powder, the potato powder, and the powdery powder are mixed. 5. The method according to claim 4, wherein the food composition is bread made by baking a dough prepared by mixing flour, salt, sugar, yeast, egg, water, olive oil, &Lt; / RTI &gt;
[6] The composition for preventing and improving diabetes according to claim 5, wherein the food composition comprises 1 to 10% by weight of the mixed extract and 0.1 to 10% by weight of the mixed powder. The food composition for prevention and improvement of diabetes according to claim 1, wherein the food composition is a beverage in which the mixed extract is mixed with water. [8] The food composition according to claim 7, wherein the food composition comprises 1 to 20% by weight of the mixed extract. The food composition for diabetes prevention and improvement according to claim 1, wherein the food composition is a health functional food formed of any one of a granule, a powder and a ring.

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