KR20200047939A - Anti-diabetic and Anti-obese Fermented Composition Comprising Fermented Hot Pepper and Fermented Hot Pepper Paste - Google Patents

Abstract

The present invention relates to an anti-diabetic and anti-obesity fermented composition that further increases the anti-diabetic and anti-obesity efficacy while maintaining the spiciness and intrinsic flavor of red pepper that can be safely used without side effects as a food material; and to a new strain useful for the composition. More particularly, the present invention relates to an anti-diabetic and anti-obesity fermented composition comprising red pepper, red pepper paste, or fermented red pepper characterized by fermenting a mixture thereof with lactic acid bacteria as an active ingredient; and to a new strain useful for the composition.

Description

Anti-diabetic and Anti-obese Fermented Composition Comprising Fermented Hot Pepper and Fermented Hot Pepper Paste}

The present invention is an anti-diabetic and anti-obesity fermentation composition that further increases the anti-diabetic and anti-obesity efficacy while maintaining the spiciness and intrinsic aroma of red pepper that can be safely used without side effects as a food material, and a new that can be usefully used in the composition It is related to the strain.

Due to economic growth and westernization of eating habits, dietary habits have increased intake of fat, unlike the past, and metabolic diseases such as diabetes, obesity, hyperlipidemia, hypertension, and arteriosclerosis, which are chronic diseases due to lack of exercise and stress due to busy daily life, have increased. It is becoming a trend.

Diabetes is the fourth leading cause of death among Koreans, and the prevalence is high not only in the 50s or older, but also in the 30s and 40s, leading to social and economic loss at the national level as well as personal health problems, causing serious social problems. Is emerging.

Fundamentally, a method for treating diabetes has not been developed yet, so continuous blood sugar management is the best treatment method. Insulin or oral hypoglycemic agents are being administered as a method of treating diabetes, and along with the economic burden, there are risks of side effects such as hypoglycemia, weight gain, nausea, vomiting, indigestion, risk of lactic acid accumulation, kidney failure, and liver toxicity. Therefore, there is a limit to the fundamental treatment. In particular, in a diet with high carbohydrate intake, such as Korea, the risk of diabetes is also high. Recently, attempts have been made to prevent diabetes and improve blood sugar by diet and natural therapy using pharmacological substances such as natural plants. have.

Obesity is an excess of body fat, and in 2017, the medical journal 'New England Journal of Medicine' reported that the overweight or obese world population exceeded 2 billion. Obesity not only causes cosmetic problems, but also has associated features such as metabolic syndrome, hypertension, diabetes, hyperlipidemia, arteriosclerosis, ischemic heart disease, fatty liver, and cholelithiasis, and overweight disease deaths amount to more than 4 million people a year .

Current obesity treatments include diet therapy, exercise therapy, appetite suppressants, diuretics, diarrhea, or drug therapy using fiber to give feelings of satiety, behavioral therapy to correct wrong eating habits and lifestyles, and gut or stomach in surgery. Various methods have been provided, such as fat removal surgery, such as a method of decomposing and removing fat cells using ultrasound in surgical therapy and plastic surgery to reduce the volume of the body.

As an obesity treatment drug approved by the US FDA, Zenical (Korea Roche), the main ingredient of which is orlistat, which inhibits the lipase action in the small intestine, is sold, but gastrointestinal side effects such as fat stool, gas production, and fat-soluble vitamin absorption decrease. It has been reported to cause. In addition, many of the products developed as anti-obesity drugs have been banned due to serious side effects. Due to these problems, interest in health functional foods made from natural substances for preventing or improving obesity and overweight, which are more safe than drugs with serious side effects, is increasing.

In 2002, research results on HCA (Hydroxycitric acid) isolated from Garcinia cambogia were reported in India, and in 2005 in the United States, Bioryl Ureas containing Melanin Concentrating Hormone Receptor (MCH-R1) was released. Results of studies on changes in body weight according to intake were published. In 2005, in Japan, research on anti-obesity treatment and prevention agents derived from natural materials in countries around the world, including the publication of research results on suppression of weight gain in rats due to consumption of soy protein, reduction in diet, reduction in triglycerides, and cholesterol. Are going on.

Red pepper ( Capsicum annuum ) is a tropical plant that has been cultivated from the Americas for a long time. Today, it is a versatile seasoning vegetable with high preference worldwide, and is cultivated in many places from the tropics to the temperate zone. The main ingredients that make the spiciness of red pepper are capsaicin and dihydrocapsaicin of capsanoids, which are contained in the peel and seeds of red pepper, and are effective in healing indigestion, reducing anorexia, and dieting.

Registered Patent No. 10-1237694 has anti-diabetic activity in the extract of red pepper leaves, and when the pepper leaf is processed into hot tea, anti-diabetic activity has been reported, and Registered Patent No. 10-1793256 is a new product with anti-diabetic effect Pepper was started. Patent Publication No. 10-2008-114454 discloses a composition for inhibiting obesity using a Chengyang pepper extract, and Patent Application No. 10-0869856 discloses a composition for inhibiting obesity containing a pepper extract.

Red pepper is a food material commonly used in the manufacture of side dishes.In consideration of the fact that at least one side dish that uses red pepper at one meal table comes up without missing, a composition that increases the useful component of red pepper as an anti-obesity and anti-diabetic material Is expected to be very useful as a food composition. Furthermore, the extract of useful ingredients will be able to expand the scope of application not only as a food material, but also as a pharmaceutical composition and a cosmetic composition.

Patent No. 10-1237694 Registered Patent No. 10-1793256 Patent Publication No. 10-2008-114454 Registered Patent No. 10-0869856

The present invention aims at an anti-diabetic and anti-obesity composition that further increases the anti-diabetic and anti-obesity efficacy while maintaining the spiciness and intrinsic aroma of red pepper that can be safely used without side effects as a food material.

Another object of the present invention is to provide a novel strain that can be usefully used in the preparation of the composition.

The present invention for achieving the above object relates to an anti-diabetic and anti-obesity food composition comprising fermented pepper as an active ingredient, characterized in that fermented red pepper or red pepper foil or a mixture thereof with lactic acid bacteria.

Conventionally, the extraction method using hot water or alcohol has been mainly used as a processing method to utilize useful components of red pepper, but in this case, since it affects the spiciness or intrinsic aroma of red pepper, the functionality is reduced when used as a food material. Became. In the present invention, when fermenting red pepper or pepper gourd or a mixture thereof (hereinafter, simply referred to as 'pepper') using lactic acid bacteria, while maintaining the spiciness and intrinsic aroma, alleviating irritation and increasing useful ingredients By checking, it was possible to apply to more various fields.

The composition using the fermented red pepper of the present invention as an active ingredient not only maintains the functionality but also has excellent physiological activity in the case of manufacturing using not only red pepper but also the remaining red pepper foil after juice of the pepper, and thus it is possible to confirm the usefulness in terms of resource recycling. If the content of red pepper foil is too black, the functionality and the physiological activity may be lowered, so the content of the red pepper foil in the whole raw material during fermentation in the composition of the present invention is preferably 0 to 80% by weight.

The lactic acid bacteria may be any one or more from the strains of the genus Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Bifidobacterium. In particular, strains isolated from kimchi, miso, and salted fish were identified and identified as new lactic acid bacteria that can enhance the anti-diabetic and anti-obesity effects of red pepper, and this was Lactobacillus plantarum BHN-LAB 33 (Accession No .: KCTC13645BP). Fermentation conditions such as fermentation temperature or time may be appropriately selected according to the strain used.

The composition of the present invention effectively inhibited adipocyte differentiation in vitro, and the inhibitory effect was more remarkable than unfermented red pepper. In addition, animal experiments also showed fat accumulation and glucose absorption inhibitory effects, and inhibited blood glucose and insulin content, showing that they are effective for anti-obesity and anti-diabetes. The composition comprising the fermented pepper of the present invention showed superior anti-obesity and anti-diabetic efficacy in animal experiments compared to unfermented red pepper.

The composition of the present invention may include, for example, (A) grinding red pepper or red pepper foil or a mixture thereof; (B) fermenting the pulverized product by inoculating lactic acid bacteria; And (C) the step of (B) juice of the fermentation of the step; can be prepared including. This is only an example, and the fermented product may be used in a paste state without going through the step (C), and may be subjected to additional processing steps such as drying. The food composition of the present invention may be used in the form of a paste, juice or powder for foods using pepper as a seasoning, for example, various foods such as soup, stew, side dish, beverage, gum, tea, liquor, and the like. In this case, the composition of the present invention can produce foods having anti-diabetic and anti-obesity properties with higher functionality by alleviating irritation while maintaining the natural spiciness or aroma of red pepper.

Alternatively, the composition of the present invention may be used in the manufacture of health functional foods for anti-diabetes and anti-obesity by processing in the form of tablets, capsules or liquids. In this case, since functionality is given priority over taste or aroma, only a fraction containing useful components may be selectively used using a separate solvent. When using the composition of the present invention in the production of health functional food, the composition may be preferably added at 0.01 to 100% by weight. Since the food composition of the present invention has been proven to have been used as a food material for a long period of time, it can be used for a long period of time without fear of side effects even for the purpose of preventing diabetes and obesity.

The present invention also relates to Lactobacillus plantarum BHN-LAB 33 (Accession No .: KCTC13645BP), which is used in the fermentation of the aforementioned pepper to increase the anti-diabetic and anti-obesity effects of the pepper. BHN-LAB 33 is expected to be used in fermentation of fruits, vegetables, herbal medicines, seaweeds, or their surplus by-products in addition to peppers to increase anti-diabetic and anti-obesity efficacy.

The present invention also relates to an anti-diabetic and anti-obesity pharmaceutical composition comprising fermented red pepper as an active ingredient, characterized by fermenting red pepper or red pepper foil or a mixture thereof with lactic acid bacteria. The composition of the present invention can be prepared by a method known in the pharmaceutical field for use as a drug for anti-diabetes and anti-obesity, itself or a pharmaceutically acceptable carrier, excipient (forming agent), diluent And the like. The composition of the present invention can be used as an anti-diabetic and anti-obesity drug by formulating it as a formulation for oral or parenteral administration. The dosage of the active ingredient according to the present invention can be appropriately selected according to the absorbance of the active ingredient in the body, the form of the preparation, the age, sex and condition of the patient, the degree of symptoms, etc., and the dosage may be administered once a day. It may be administered several times. The typical dosage is 0.001 mg / kg · day to 10 g / kg · day. Since the composition of the present invention can be safely used without toxicity and side effects, it can be safely used even for a long period of time for prevention purposes.

In addition, the present invention relates to an anti-obesity cosmetic composition comprising fermented red pepper as an active ingredient, characterized by fermenting red pepper or red pepper foil or a mixture thereof with lactic acid bacteria. In order to use the composition of the present invention as a cosmetic, ingredients commonly used in cosmetic compositions may be further included. For example, an antioxidant, a stabilizer, a solubilizing agent, vitamins, pigments, and fragrances may be used. Carriers and the like. The cosmetic composition of the present invention may contain fermented red pepper ingredients in a proportion of 0.1 to 100% by weight. In addition, it may contain other useful ingredients in addition to the fermented pepper.

The cosmetic composition of the present invention can be prepared in any formulation that is conventionally prepared in the art, for example, nutrition cream, massage cream, essence, detergent for face wash, cleansing foam, pack, lotion, etc. However, it is not limited thereto. The cosmetic composition of the present invention may be used alone or in combination, or may be used in combination with other cosmetic compositions other than the present invention. In particular, the composition of the present invention can be particularly useful for suppressing local fat accumulation by selectively using it in a region where fat accumulation is concentrated.

As described above, the composition containing the fermented pepper of the present invention utilizes red pepper, which has been used as a food material for a long time, and has excellent anti-diabetic and anti-obesity effects of the red pepper itself, and is widely used as a food composition, pharmaceutical composition, and cosmetic composition in a wide range of fields. It can be useful.

In addition, a novel strain that can be used to prepare the composition of the present invention can be used for fermentation of raw materials other than red pepper to enhance anti-diabetic and anti-obesity efficacy.

1 is a schematic diagram showing the results of homology analysis of BHN-LAB 33.
Figure 2 is a microscopic image showing the adipocyte differentiation inhibitory activity of the composition according to an embodiment of the present invention in vitro.
Figure 3 is a graph showing the adipocyte differentiation inhibitory activity of the composition according to an embodiment of the present invention in vitro.
Figure 4 is a graph showing the effect of inhibiting fat accumulation of the composition according to an embodiment of the present invention in animal experiments.
5 is a graph showing the effect of inhibiting glucose absorption in the body of the composition according to an embodiment of the present invention in an animal experiment.
Figure 6 is a graph showing the effect of inhibiting the glucose content in the serum of the composition according to an embodiment of the present invention in animal experiments.
7 is a graph showing the effect of inhibiting insulin content in serum of a composition according to an embodiment of the present invention in an animal experiment.

Hereinafter, the present invention will be described in more detail with reference to the attached examples. However, these examples are merely examples for easily explaining the contents and scope of the technical spirit of the present invention, and the technical scope of the present invention is not limited or changed thereby. It will be obvious to those skilled in the art that various modifications and changes are possible within the scope of the technical spirit of the present invention based on these examples.

Example

Example 1: Separation of new strains

Diluting traditional fermented foods such as kimchi, miso, and salted fish into 10 ml of 1 g distilled water and spreading them on BCP (Brom Cresol Purple) plate medium (Difco, USA), which is a lactic acid bacterium selection medium through multi-step dilution, and then incubated at 37 ° C. After that, the yellow colonies were separated.

Acid resistance and seizure resistance of separated colonies Through the experiment, excellent strains having acid resistance, bile resistance, and resistance to pancreatic enzymes were selected.

Specifically, the acid resistance was inoculated in artificial gastric juice medium (pH 2.5) of 0.3% pepsin solution, and then cultured for 3 hours, and then 1 mL of the culture solution was collected and diluted 10-fold, and the diluted microorganisms were plated on a plate medium. After incubation at 37 ° C for 48 hours, it was confirmed from the number of colonies produced.

Resistance to pancreatic enzyme was confirmed as resistance to bile secreted by the pancreas. The bile resistance was confirmed by counting the colonies produced on the plated plate medium in the same manner as acid resistance after 24 hours incubation in 0.4% oxgall medium by the same method.

A strain having acid resistance, bile resistance and resistance to pancreatic enzyme was selected by the above experiment, and was designated as BHN-LAB 33.

Example 2: Identification of new bacteria

In order to confirm the BHN-LAB 33 selected in Example 1, the base sequence (SEQ ID NO: 1) of the 16S rRNA gene was isolated by requesting a biofact (Daejeon), and new strains were identified through homology analysis. As Figure 1 is shown a schematic diagram of BHN-LAB 33 over the homology analysis, the result of identification by Lactobacillus Planta column (Lactobacillus plantarum) and exhibits a homology named Lactobacillus plantarum BHN-LAB 33 to September 2018 18th Deposited with the Korea Research Institute of Bioscience and Biotechnology Biological Resource Center (Accession No. KCTC13645BP).

Example 3: Preparation of fermented pepper composition

The red chilli pepper was juiced, the remaining red pepper pepper by-product and the crushed red chilli pepper were mixed at a ratio of 5: 5, and sterilized at 90 to 120 ° C for 15 to 60 minutes. Lactobacillus plantarum BHN-LAB 33 (hereinafter abbreviated as 'BHN-LAB 33') selected in Example 1 to the sterilized mixture was inoculated to be 10 ⁶ cfu / mL in a mixed pepper and incubated at 35 ° C to 38 ° C. Was fermented for 24 hr to 120 hr. After the fermentation, the juice was juiced using a juicer and sterilized at 90 to 120 ° C for 15 to 60 minutes. The sterilized sample was dried and pulverized to be used as a powder.

Example 4: Evaluation of fermented red pepper extract in vitro adipocyte differentiation inhibitory activity

To the fermented pepper composition powder prepared in Example 3, 5 times (v / w) of 70% ethanol was added and left at room temperature for 24 hours, followed by filtration to remove impurities. The filtrate was concentrated and lyophilized to be used as a sample (FRP_BHN-LAB 33). In addition, for comparison, a red pepper composition without BHN-LAB 33 was prepared by the same method, and a red pepper extract was prepared in the same way (NFRP) to be used as a comparison group.

3T3-L1 cells, all-cell cells, were dispensed in 12-well plates at a concentration of 1x10 ⁵ per well and 1% penicillin-streptomycin and 10% bovine calf serum (BCS) were added. The cells were incubated in DMEM medium at 37 ° C. in a 5% CO ₂ incubator until they grew confluent. Cultured 3T3-L1 cells in DMEM medium containing 1% penicillin-streptomycin (10%), fetal bovine serum (FBS), MDI [0.5 mM isobutyl-methylxanthine (isobutyl-methylxanthine) , 1uM dexamethasone (dexamethason and 10 ㎍ / ml insulin (insulin)) and cultured for 2 days to make differentiated adipocytes (differentiation adipocyte), and then in DMEM culture solution containing 10 ㎍ / ml insulin every two days While cultured twice more, mature adipocyte differentiation and fully differentiated adipocytes were formed. Fermented red pepper extract samples or unfermented red pepper extract samples were treated at a concentration of 225, 450 or 900 µg / mL, respectively, during MDI treatment and Insulin treatment.

When the differentiation was completed, the culture was removed, and the cells were washed twice with phosphate buffered saline (PBS), and then the cells were fixed at 4 ° C for 1 hour with 10% buffered neutral formalin. After washing the fixed cells twice with PBS, 0.5 mL of an oil-red-O staining agent that specifically stains fat is added to a 12-well plate and reacted at room temperature for 30 minutes to fat. The spheres were dyed and washed twice with distilled water. 2 is a photomicrograph showing intracellular fat cells stained with oil-red-o.

In FIG. 2, 'Normal' without a sample is an undifferentiated adipocyte, and MDI is an experimental result of differentiated adipocytes.

To quantitatively evaluate the differentiation inhibitory activity of adipocytes, the stained adipocytes were dissolved in 0.3 mL of isopropyl alcohol, and then the O.D value at 590 nm was measured and the results are shown in FIG. 3. As can be seen in Figure 3, the pepper extract and fermented pepper extract inhibited the differentiation of adipocytes in a concentration-dependent manner, and the inhibitory activity of the fermented pepper extract was more excellent than the pepper extract.

Example 5: Evaluation of anti-obesity and anti-diabetic activity in animal experiments of fermented red pepper extract

1) Preparation of experimental animals

5 week old C57BL / 6N male mice were purchased from Orient Bio Co., Ltd. and purified for 7 days before use. The experimental animals were kept in an environment controlled by a temperature of 23 ± 3 ° C, a relative humidity of 55 ± 15%, and a 12-hour light and dark cycle, and the experimental animals were housed in one cage per cage. Water and diet were freely consumed.

To induce obesity type 2 diabetes, high fat dietary feed (HFD, 45% AIN-76 diet 45% fat calorie) purchased from DooYeol Biotech (Seoul, Korea) was consumed for 8 weeks. The normal group was fed a standard diet (ND, AIN-76 diet 10% fat calorie) (Table 1).

The high-fat diet (HFD) group compared to the standard diet (ND) group, only 30% of body weight and fasting blood glucose of 126 mg / dL or higher were selected and used in the following experiment.

2) Assignment of experimental group

The experimental group was 8 in each group of C57BL / 6N mice, normal group (ND), control group (HFD), 1.25% test group (1.25% FRM), 1.5% test group (2.5% FRM), 1.25% comparison group (1.25% NRM) ), 2.5% comparison group (2.5% NRM), first positive control (PG) and second positive control (PM). The experimental animals in the normal group were targeted to mice fed the standard diet in 1), and the rest of the experimental groups were grouped in 1) to feed the mice fed the high fat diet in the mean weight and average fasting blood glucose values.

 In the normal group (ND) and the control group (HFD), the standard diet and high-fat diet were fed as in 1, and the rest of the test groups were mixed with useful substances in the high-fat diet. Specifically, in the test group, the fermented red pepper composition powder prepared in Example 3 was fed to the feed by mixing 1.25% or 2.5% by weight, and in the same method, except that BHN-LAB 33 was not added to the comparison group. The pepper composition powder prepared by mixing was fed by mixing 2.5% by weight. The first positive control group was fed by adding 1% weight ratio of garcinia extract (PG) and the second positive control group by adding 1% weight ratio of epithelial ethanol extract. The garcinia extract and the extract of baekbaekpi were purchased from ES Technology Research Institute. Although not separately described, the dosage of the fermented red pepper composition or the red pepper composition powder was obtained by obtaining the maximum tolerated dose (MTD, Maxiumum Tolerated Dose) by repeat preliminary toxicity test for 14 days and setting the concentration at which no toxicity appears to the highest concentration. All animal testing procedures were approved by the Animal Experimentation Ethics Committee of Andong University (No. 2018-3-0501-01-01).

The analysis of experimental results was expressed as the mean value and the average error between each experimental group, and the significance test between each experimental group was statistically processed using student's t-test.

3) Measurement of body weight, dietary intake and dietary intake efficiency

Body weight was measured for the first time on the start of the experiment, and then once a week for 8 weeks until the end of the experiment. Dietary intake was measured once a week during the administration period and the results are shown in Table 1. Dietary intake was calculated by subtracting the remaining amount from the previous feed, and dietary intake was calculated by dividing the weight gain during the pre-experiment by the dietary intake taken during the same period.

The average weight at the beginning of the test in mice other than the normal group was about 40 g, and there was no significant difference between all experimental groups, but after 8 weeks of feeding the experimental diet, 2.5% NRM group, 1.25% FRM group, and 2.5% FRM group were all HFD Compared to the group, it was significantly reduced to 6.8%, 5.8% and 9.4%, respectively (p <0.01), and the 2.5% FRM group showed the greatest decrease. The positive control group, PG and PM group, was decreased by 12.8% and 13.2%, respectively, and significantly lower (p <0.01). The dietary intake was significantly higher in the HFD group than in the ND group (p <0.01), and when the dietary intakes of the HFD group and the experimental group were compared, there was no significant difference in the 1.25% FRM, but the 2.5% NRM and 2.5% FRM groups There was a significant decrease (p <0.01). In the case of dietary efficiency, all groups showed significantly lower results than the HFD group (p <0.01).

4) Epididymal fat tissue and liver weight measurement

 The weight was measured at the 8th week of the start of the experiment, and the mice were sacrificed, and then autopsied to measure epididymal fat pad and liver weight. As can be seen in Figure 4, the weight of the epididymal adipose tissue was 2.5% in the NRM group, but there was no significant difference compared to the HFD group, but the 1.25% FRM group, the 2.5% FRM group, the PG group, and the PM group were 29.6%, respectively, compared to the HFD group. , 29.4%, 27.4%, and 12.0%, which were significantly lower (p <0.05, p <0.01). The liver weight was not significantly different from the 2.5% NRM group, the 1.25% FRM group, and the PG group from the HFD group, but the 2.5% FRM group and the PM group decreased significantly by 24.7% and 28.1%, respectively, compared to the HFD group. p <0.01).

5) Oral glucose tolerance test (OGTT)

The oral glucose tolerance test was performed after fasting for 12 hours or more on the 7th week of the experiment, and blood glucose was measured on an empty stomach. Thereafter, glucose (2 g / kg body weight) was dissolved orally administered for sterile infusion, and after 30, 60, 90, 120, 150, and 180 minutes, blood was collected from the tail vein of mice and a blood glucose meter (g doctor, Olmedicus Co., Ltd.) , Korea). As a result, as shown in Table 2, in the case of 2.5% NRM group, after 60 minutes of oral glucose loading, 2.5% FRM group had significantly lower blood glucose concentration compared to HFD group after 30, 60, 90, and 120 minutes of glucose oral load (p <0.05). , p <0.01). In the 1.25% FRM, there was no significant difference from the HFD group. In the positive control group, both the PG group and the PM group had significantly lower blood glucose levels than the HFD group after 30, 60, and 90 minutes of glucose oral load (p <0.05, p <0.01).

Figure 5 is a graph of the result of calculating the blood sugar concentration response area as the blood sugar response area, respectively, the 2.5% NRM group, the 1.25% FRM group, and the 2.5% FRM group were respectively decreased by 22.6%, 26.4%, and 34.6%, respectively, compared to the HFD group. It decreased (p <0.01), and the 2.5% FRM group decreased most significantly. The positive control groups PG and PMD were significantly reduced by 46.7% and 65.1%, respectively (p <0.01).

6) Measurement of glucose content in serum

The mice were fasted for 12 hours before the end of the experiment, the body weight and fasting blood glucose were measured, and then anesthetized with ethyl ether to collect blood from the heart. The collected blood was left at room temperature for 1 hour, and then centrifuged at 4,000 rpm for 20 minutes to use serum as an analysis sample.

Glucose and content in the serum were measured according to the manufacturer's manual using a reagent kit (Asan Pharmaceutical) prepared according to the enzyme method. Briefly, 3 ml of the enzyme solution was added to 0.02 ml of serum and left at 37 ° C for 5 minutes, and the glucose content was calculated by absorbance at 500 nm, and the results are shown in FIG. 6.

In FIG. 6, the blood glucose index decreased by 21.4% and significantly lower (p <0.01) compared to the HFD group in the 2.5% FRM group only. The positive control PG group and PM group also decreased significantly by 16.1% and 13.6%, respectively, compared to the HFD group (p <0.01).

7) Measurement of total cholesterol and triglyceride content in blood

Using the serum sample prepared in 6), the total cholesterol and triglyceride content was measured using a reagent kit (asan pharmaceutical) prepared according to the enzyme method. That is, 3 ml of the enzyme solution was added to 0.02 ml of serum, and each was allowed to stand at 37 ° C for 5 minutes, and the total cholesterol content was evaluated by comparing with the reagent blank and absorbance at 500 nm. The triglyceride content was evaluated by comparing the absorbance at 550 nm with the reagent blank after adding 3 ml of the enzyme solution to 0.02 ml of serum and standing at 37 ° C for 5 minutes.

Table 3 shows the measurement results, and the total cholesterol content in the serum showed a significant decrease only in the 2.5% FRM group and the positive control group (p <0.01), and the effect was most remarkable in the 2.5% FRM group. Triglyceride triglycerides were significantly lower in all groups than in the HFD group (p <0.01).

8) Insulin concentration measurement

Using the serum sample prepared in 6), insulin concentration was measured by ELISA using a Mouse Insulin Elisa kit (SHIBAYAGI, Co., Gunma, Japan). 7 is a graph showing the difference in blood insulin concentration according to the type of diet, as shown in FIG. 7, the insulin level in blood is higher in the HFD group than in the ND group, and the more insulin is consumed, the more insulin is consumed. Able to know. Insulin hypersecretion by the high-fat diet was significantly lower in the 2.5% FRM group and the positive control group compared to the HFD group (p <0.05).

Example 6: Preparation of hot sauce including fermented pepper composition

Using the fermented pepper composition of Example 3, the ingredients were mixed according to the weight ratio of Table 4, heated at 80 ° C. for 30 to 60 minutes, and then rapidly cooled to prepare a hot sauce.

The sensory evaluation of the prepared hot sauce was conducted individually, and a total of 9 persons (1 in 20s, 6 in 30s, and 2 in 50s) were performed, and sensory evaluation was performed by dropping 5 mL in frozen pizza. The comparison was compared with the T product, and the hot sauce containing the fermented red pepper composition was less sour than the comparative product, and the spiciness of the pepper was strong at first but decreased over time, and it was evaluated that the sour taste lasted to give a refreshing feeling.

Depository name: Korea Research Institute of Bioscience and Biotechnology

Accession number: KCTC13645BP

Date of accession: 20180918

<110> BHNBIO CO., LTD <120> Anti-diabetic and Anti-obese Composition Comprising Fermented Hot          Pepper <130> P-7545 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1563 <212> RNA <213> Lactobacillus plantarum <400> 1 agaaaggagg tgatccagcc acaggttctc ctacggctac cttgttacga cttcacccta 60 atcatctgtc ccaccttagg cggctggttc ctaaaaggtt accccaccga ctttgggtgt 120 tacaaactct catggtgtga cgggcggtgt gtacaaggcc cgggaacgta ttcaccgcgg 180 catgctgatc cgcgattact agcgattccg acttcatgta ggcgagttgc agcctacaat 240 ccgaactgag aatggcttta agagattagc ttactctcgc gagttcgcaa ctcgttgtac 300 catccattgt agcacgtgtg tagcccaggt cataaggggc atgatgattt gacgtcatcc 360 ccaccttcct ccggtttgtc accggcagtc tcaccagagt gcccaactta atgctggcaa 420 ctgataataa gggttgcgct cgttgcggga cttaacccaa catctcacga cacgagctga 480 cgacaaccat gcaccacctg tatccatgtc cccgaaggga acgtctaatc tcttagattt 540 gcatagtatg tcaagacctg gtaaggttct tcgcgtagct tcgaattaaa ccacatgctc 600 caccgcttgt gcgggccccc gtcaattcct ttgagtttca gccttgcggc cgtactcccc 660 aggcggaatg cttaatgcgt tagctgcagc actgaagggc ggaaaccctc caacacttag 720 cattcatcgt ttacggtatg gactaccagg gtatctaatc ctgtttgcta cccatacttt 780 cgagcctcag cgtcagttac agaccagaca gccgccttcg ccactggtgt tcttccatat 840 atctacgcat ttcaccgcta cacatggagt tccactgtcc tcttctgcac tcaagtttcc 900 cagtttccga tgcacttctt cggttgagcc gaaggctttc acatcagact taaaaaaccg 960 cctgcgctcg ctttacgccc aataaatccg gacaacgctt gccacctacg tattaccgcg 1020 gctgctggca cgtagttagc cgtggctttc tggttaaata ccgtcaatac ctgaacagtt 1080 actctcagat atgttcttct ttaacaacag agttttacga gccgaaaccc ttcttcactc 1140 acgcggcgtt gctccatcag actttcgtcc attgtggaag attccctact gctgcctccc 1200 gtaggagttt gggccgtgtc tcagtcccaa tgtggccgat taccctctca ggtcggctac 1260 gtatcattgc catggtgagc cgttacccca ccatctagct aatacgccgc gggaccatcc 1320 aaaagtgata gccgaagcca tctttcaaac ttggaccatg cggtccaagt tgttatgcgg 1380 tattagcatc tgtttccagg tgttatcccc cgcttctggg caggtttccc acgtgttact 1440 caccagttcg ccactcactc aaatgtaaat catgatgcaa gcaccaatca ataccagagt 1500 tcgttcgact tgcatgtatt aggcacgccg ccagcgttcg tcctgagcca ggatcaaact 1560 cta 1563

Claims (7)

An anti-diabetic and anti-obesity food composition comprising fermented red pepper as an active ingredient, characterized by fermenting red pepper or red pepper foil or a mixture thereof with lactic acid bacteria.
According to claim 1,
Anti-diabetic and anti-obesity food composition, characterized in that the content of red pepper foil during fermentation is 0 to 80% by weight.
According to claim 1,
The lactic acid bacteria is Lactobacillus plantarum ( Lactobacillus plantarum ) BHN-LAB 33 (Accession No .: KCTC13645BP), characterized in that the anti-diabetic and anti-obesity food composition.
The method according to any one of claims 1 to 3,
(A) pulverizing the pepper or red pepper foil or a mixture thereof;
(B) fermenting the pulverized product by inoculating lactic acid bacteria; And
(C) juice the fermentation product of step (B);
Anti-diabetic and anti-obesity food composition, characterized in that it is prepared, including.
Lactobacillus plantarum BHN-LAB 33 (Accession No .: KCTC13645BP), which is used in the preparation of fermented red pepper of claim 1 or 2 to increase the anti-diabetic and anti-obesity efficacy.
An anti-diabetic and anti-obesity pharmaceutical composition comprising fermented red pepper as an active ingredient, characterized by fermenting red pepper or red pepper gourd or a mixture thereof.
An anti-obesity cosmetic composition comprising fermented red pepper as an active ingredient, characterized by fermenting red pepper or red pepper foil or a mixture thereof with lactic acid bacteria.

Images