KR20200110995A - Preparation method of fermented beans with antiobesity effect using sedum sarmentosum bunge and astragali radix - Google Patents

Abstract

The present invention relates to a food composition for preventing obesity, which includes, as an active ingredient, fermented soybeans obtained by the fermentation after steaming the soybeans by immersing the soybeans in a Sedum sarmentosum Bunge extract and an Astragalus propinquus root extract.

Description

Method for producing fermented soybeans with anti-obesity activity using kodium oxol sprout and Astragalus extract {PREPARATION METHOD OF FERMENTED BEANS WITH ANTIOBESITY EFFECT USING SEDUM SARMENTOSUM BUNGE AND ASTRAGALI RADIX}

The present invention relates to a method for preparing a composition containing fermented soybeans having an anti-obesity effect, using as an active ingredient, soybeans grown using a cordum oxol sprout extract and Astragalus extract.

Sedum sarmentosum Bunge (Sedum sarmentosum Bunge) is a long-lived plant belonging to the sedum family. It grows naturally anywhere in the country and mainly grows between and on sunny stones.Sedum sarmentosum Bunge is named because of its persistent vitality that grows well on stones . The nickname Seokchae (石蔡) is also a name given in this sense, and it is also called a pork sprout or appetizer, and similar species include giraffe and fine giraffe.

Sedum sprouts contain high sugars such as sedoheptulose, sucrose, fructose, vitamin C, and calcium, and have antihypertension, hepatitis virus inhibition and hepatoprotective effects, growth inhibition of liver cancer cells and promotion of alcohol metabolism, free radical scavenging activity. And it is known to have an effect of inhibiting melanogenesis, reducing side effects by long-term use of estrogen in order to reduce disorders due to menopause, and anti-cancer effects.

Sedum sedum is a special plant with high potential for use as a health food and pharmaceutical material, and requires mass cultivation.However, the existing sedum sprouts are semi-crawling, with roots descending on nodes and extending to the side, and there was a disadvantage in that mass growth was limited. The new crop, kodium oleum, is an upright growing sedum, which has a faster growth rate than the existing sedum and is resistant to pests and diseases, and is a sedum with wide and thick leaves.

Astragali Radix is the root of Astragalus membranaceus Bunge (bean and Leguminosae). It is a drug that is widely used in oriental medicine for the purpose of Cycloartane-type sapnin, isoflavonoid, and polysaccharide have been reported as major functional components.

Astragalus saponin promotes the production of cytokine required for immune cell activation in T lymphocytes activated by Con A, inhibits colon cell fibrosis with anti-inflammatory action, and water extract of Astragalus spines normalizes damaged venous endothelial cells and uses dextran sulfate sodium. It is known to inhibit the activation of NF-kB in induced colitis, and flavonoid compounds inhibit the secretion of inflammation-related cytokines in dendritic cells.

In addition, the antidiabetic and antioxidant effects of Astragalus polysaccharide, the main component of Astragalus, have been found. In particular, Astragalus polysaccharide improves insulin resistance in an obese diabetic animal model, enhances blood sugar, and adenosine monophosphate (AMP)-activated protein kinase. It has been shown to increase protein kinase) (AMPK) and have anti-obesity effects.

Soy isoflavones are known to improve cardiovascular disease and hyperlipidemia related to abnormal lipid metabolism, and genistein, a major component of soy isoflavones, improved cardiovascular disease and hyperlipidemia in experimental animals and humans. It is known that pre-menopausal women with normocholesterolemia decreased plasma lipid levels when a diet rich in others was prescribed. The main effects of Zenistine are mediated by changes in the expression of genes involved in cholesterol metabolism such as HMG-CoA reductase and low density lipoprotein receptor. PPAR α is a factor that regulates the transcription of many genes involved in lipid metabolism, and the activity of PPAR α increases the beta oxidation of fatty acids and decreases the level of cellular or circulating lipids. Zenistine has been reported to increase the activity of PPAR α.

On the other hand, among Korea's representative traditional foods, Cheonggukjang and Doenjang are fermented foods made with soybeans as the main ingredients, and are representative healthy foods that can evenly consume protein, dietary fiber, and functional ingredients, but the recommended upper limit of sodium per day is 2,000 mg (salt). As a major source of about 5 g), it reaches twice the level, and in the case of a typical soybean paste of soybean paste, the intake per adult is about 27.0 g/day, and the corresponding salt intake is about 3.0 g/day or more. It contributes to a large part of the quantity, and has the disadvantage of a long manufacturing process and time.

In addition, in many cases they are reluctant to eat because of the rejection of the smell or texture. In particular, infants and adolescents are considered unfamiliar food because they have fewer opportunities to encounter cheonggukjang compared to the middle-aged, increasing the number of single-person households, and demand for direct cooking in the home. As the number of generations who use convenience food rather than dishes using traditional sauces is increasing, the market size and intake of sauces are on the decline.

As described above, paste, which is a highly nutritious and highly functional product, has problems such as high sodium content, a sense of rejection of its characteristic odor and texture, lack of convenience, and a long period of the manufacturing process. To solve this problem, the product changes according to the well-being trend ( High functionality), alleviation of refusal to eat (meat taste), and diversification of the form of paste with enhanced convenience and increased utilization of small packages, that is, processed into a product that reflects the consumption behavior that is difficult to eat due to its characteristic odor and inconvenience of cooking. There is a demand for a method change.

Korean Patent Application No. 10-2018-0113031

It is an object of the present invention to provide a food composition having anti-obesity activity, comprising fermented soybeans obtained by fermenting soybeans grown in water to which kodium oxol sprouts and Astragalus extracts are added as an active ingredient.

The present invention provides a food composition for preventing obesity, comprising fermented soybean powder obtained by fermentation by inoculating lactic acid bacteria in the increased soybean by immersing it in water containing a kodium oxol sprout extract and astragalus extract and astragalus extract as an active ingredient.

The steamed soybean is preferably obtained by immersing the beans in a mixture of 1 to 9% by weight of kodium oxol sprout extract, 1 to 9% by weight of Astragalus extract, and 82 to 98% by weight of water.

The food composition may further include any one or more selected from the group consisting of fermented soybean powder, kodium oxol sprout extract, green tea extract, garcinia cambogia extract, L-carnitine, fructooligosaccharide, and lactic acid bacteria.

Kodium Okdolnamul is a new crop grown by improving the existing sedum, and is a perennial plant that grows taller than the existing sedum and has wider and thicker leaves, and is a crop that grows upright (Korean Patent Application No. 10-2018-0113031 ). It was confirmed that kodium oxol sprouts had a significantly higher ability to produce nitric oxide (NO), which is a marker for immunity, compared to general sedum sprouts (15 mg of NO was detected per 1 g of dried kodium oxol sprouts).

In addition, the most preferred anti-obesity activity food composition of the present invention is a composition obtained by mixing fermented soybean powder in a weight ratio of 85 to 95% by weight and 5 to 15% by weight of a kodium oxol sprout extract (40 brix), and more preferably fermentation The anti-obesity activity is high when the soybean powder is 90% by weight and 10% by weight of the extract (40 brix) of kodium oxol sprouts.

According to the present invention, by adding Kodium oxol sprout extract and Astragalus extract before steaming soybeans, useful substances penetrate into the inside of soybeans during the so-called process and steaming, thereby increasing the content of useful substances and reducing the fishy smell of beans. It is possible to achieve an effect, and the useful material can be easily bioconverted during fermentation of soybeans, thereby improving anti-obesity activity.

The present invention will be described in detail through examples. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Example 1: Preparation of Kodium oxol sprout extract and Astragalus extract

1) Preparation of the extract of kodium oxoleum

25 L of water was added to 2.5 kg of dried cordum oxol sprouts, extracted at 80° C. for 6 hours, filtered, and concentrated to prepare a 40 Bricks extract. The specific extraction process is as follows (Table 1):

2) Preparation of Astragalus extract

25L of water was added to 2.5kg of dried Astragalus, extracted for 6 hours at 80°C, filtered, and concentrated to prepare 40 Bricks extract. The specific extraction process is as follows (Table 2):

Example 2: Preparation of increase of soybean and fermented soybean of the present invention

After weighing 1.5 kg of raw material, prepare 3 samples, wash each 3 times, remove foreign substances and water, ① 10% by weight of Kodium oxol sprout extract (40 Brix), ② 10% by weight of Astragalus extract (40 Brix) , ③ 5% by weight of Kodium oxol sprout extract (40 Brix) + 5% by weight of Astragalus kelp extract (40 Brix) are added to water to make 2 kg, and 1.5 kg of the prepared raw beans are immersed for 12-15 hours. It was wrapped and increased for 3-4 hours. Bacillus subtilis and Aspergillus oryzae were respectively inoculated into the increased soybeans and fermented for 24 hours to prepare fermented soybeans. The specific process is as follows (Table 3):

Example 3: Preparation of fermented soybean composition of the present invention

Compositions 1 to 4 as shown in the following table are prepared, but the useful ingredients added to the fermented soybeans, the raw material of each composition, are ① kodium oxol sprout extract (40 Brix) 10% by weight, ② Astragalus extract (40 Brix) 10% by weight, And ③ was prepared by dividing the case of 5% by weight of kodium oxol sprout extract (40 Brix) and 5% by weight of Astragalus extract (40 Brix) (Table 4).

In other words, Composition 1 ① is beans grown and fermented from 10% by weight of kodium oxol sprout extract (40 Brix), Composition 1 ② is beans grown and fermented from 10% by weight of Astragalus extract (40 Brix), and Composition 1 ③ is Kodium Odole. It means consisting of 100% soybeans fermented by steaming in 5% by weight of herb extract (40 Brix) and 5% by weight of Astragalus extract (40 Brix).

Composition The details One 100% fermented soybeans (Examples 2 and 3) 2 Fermented soybean 90%, Kodium oxol sprout extract (40 Brix) 10%→Mixed→Dry (60℃)→Moisture content (8%) 3 Composition 2 + Kodium oxol sprout (freeze-dried powder) + green tea extract + garcinia cambogia extract +
L-carnitine + fructooligosaccharide 4 Composition 3 + 8 kinds of lactic acid bacteria mixed powder

Experimental Example 1: Sensory evaluation of the fermented soybean composition of the present invention

1) Sensory evaluation of composition 1 ①, composition 1 ② and composition 1 ③

The sensory evaluation was based on 4 evaluation items of color, aroma, taste and overall acceptability for 5 men and women in their 20s, 5 people in their 30s, and 5 people in their 40s or older, and 5 points for 1 control and 3 composition 1 The scale method (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good) was used to indicate, and the result represents the average of the sum of each evaluation item.

As a result of conducting sensory evaluation for 15 panelists by preparing 1 control and 3 compositions 1, 3 compositions 1 showed higher overall acceptability than the control, and among them, Composition 1 ③ was the most in taste and overall acceptability. It was high (Table 5).

2) Sensory evaluation of composition 2 ①, composition 2 ②, and composition 2 ③

The following composition was blended and carried out in the same manner as for the sensory evaluation of Composition 1 (Table 6). As a result of sensory evaluation, composition 2 ③ showed the highest degree of acceptability, similar to composition 1 ③.

3) Sensory evaluation of composition 3

Composition 3 was prepared in 12 formulations by blending additional useful ingredients as shown in the following table to each composition of Composition 2 (Table 7). Sensory evaluation was performed in the same manner as in Composition 1. As a result, compared to the composition 2 control group, the taste, aroma, and overall taste of the composition 2 ③ and composition 3 were all good (the color is similar). In the case of green tea extract, the bitter taste is very strong, so adding more than 10% seems to have problems in taste and overall acceptability, and garcinia cambogia extract and L-Carnitine did not have much influence on taste. As the amount of fructooligosaccharide increased, taste and overall acceptability increased. When the freeze-dried powder of the kodium oxol sprout extract was added, the characteristic taste and aroma were strongly felt, and the taste and overall acceptability in excess of 5% seemed to be problematic.

As a result of the final sensory evaluation, the composition 3 ⑥ and ⑩ showed the highest preference.

4) Composition 4.: The preparation method is the same as that of Composition 3.

As a result of the final sensory evaluation, a mixture of lactic acid bacteria powder (8 types) was added to the compositions 3 ⑥ and ⑩ with the highest acceptability (14.7 billion KRW per 7 g of one bag), and the mixture was mixed as shown in the following table to perform sensory evaluation. As a result, there was no difference in taste.

Experimental Example 2: Evaluation of the preference of the composition of the present invention

Based on the four evaluation items of color, aroma, taste, and overall acceptability for 10 men and women in their 20s, 5 in their 30s, and 10 people in their 40s or older, one control and 4 compositions of the composition shown in Table 9 below The five-point scale (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good) was used to display the results, and the result was the average of the sum of each evaluation item.

One control group and 4 compositions were prepared, and sensory evaluation was conducted on 25 panelists. As a result, in all items except color, the preference of the 4 compositions was higher than that of the control group (Table 10).

Experimental Example 3: Anti-obesity effect of fermented soybean and fermented soybean composition

The weight loss effect and lipid improvement activity of the 4 final compositions prepared in Example 3 were investigated using high fat diet mice. In this case, 100% fermented soybeans fermented after adding kodium oxol sprout and Astragalus extract were used as a control group.

1) Animal testing

The mice used in the experiment were 4-week-old ICR female mice with an average weight of 18.4±1.6 g, and after being acclimated to a regular diet for 1 week, the mice were divided into the regular diet group and the high fat diet group, and consisted of 4 mice per group.

The experimental group was the general diet intake group (NFD), the high fat diet intake group (HFD), the high fat diet intake group to the control group (HFD-C), the composition 1 administration group (HFD-C1), the composition 2 administration group (HFD-C2), It was divided into 7 types, including the composition 3 administration group (HFD-C3) and the composition 4 administration group (HFD-C4) (Table 11).

HFD-C, -C1, -C2, -C3, and -C4 groups administered the sample consumed a high fat diet and at the same time administered hot water extract 60 mg/kg at 48-hour intervals, intraperitoneally administered a total of 35 times. In the intake group and the high-fat diet intake group, physiological saline was injected intraperitoneally at the same number of times as the sample administration group, and the body weight was measured every two days during the experiment.

The temperature of the breeding room was maintained at 22±2℃ and the humidity was 55±5%, and the contrast was adjusted at 12 hour intervals, and water and diet were supplied without limitation. The components of the general diet and high fat diet are shown in Table 12 below.

2) anti-obesity effect

① Weight gain

Experimental animals were administered intraperitoneally with 60 mg/kg of the hot water extract of the composition for 10 weeks at intervals of 2 days, and body weight was measured after 6 and 10 weeks. The weight gain was calculated as [10 weeks body weight-6 weeks body weight], and the weight gain rate was calculated as [(10 weeks body weight-6 weeks body weight)/6 weeks body weight]×100.

As a result of investigating the weight gain between each group 6 weeks after the obesity induction period, it was confirmed that the weight gain was significantly increased in both the high fat diet group (HFD) compared to the general diet group (NFD), and thus obesity was well induced.

Compared to the high fat diet group (HFD), which gained 10.69 g of body weight, the high fat diet control group (HFD-C) 6.75 g, the high fat diet composition 1, 2, 3, and 4 dose groups showed weight gain of 2.24 g, 0.65 g, and 1.23 g, respectively. , 1.42 g, the weight gain decreased as the amount of kodium oxol sprout increased (HFD-C2).

In addition, the weight gain was the lowest at 2.69% in HFD-C2, showing the best anti-obesity effect.

② Lipid metabolism improvement effect

To determine the lipid concentration in the serum, serum triglyceride (TC), total cholesterol (TC), and high-densty lipoprotein cholesterol (HDL-C) concentrations were measured using a serum biochemical measuring instrument (DRI- Colorimetric measurement was made using CHEM 3500i, FUJI Film, Japan). Meanwhile, HDL-C/TC ratio (HDL-C/TC ratio, HTR) and atherosclerosis index (AI) were calculated using TG, TC, and HDL-C values.

HTR = concentration of HDL-C / concentration of TC

AI=[concentration of TC-(concentration of HDL-C)] / concentration of HDL-C

Serum total cholesterol (TC) concentration was 163.6, 160.5, 162.6, 161.0 mg/dl in the composition administration groups 1, 2, 3, 4, respectively, compared to the high fat diet HFD (184.1±3.7 mg/dl), and HDL-cholesterol ( HDL-C) was highly detected. The triglyceride (TG) concentration was detected lower than 10% in all of the composition administration groups compared to the high fat diet HFD group (201.5±17.2 mg/dl), confirming the lipid metabolism improvement effect. HTR was higher in all groups administered with the composition than in NFD, and the arteriosclerosis index was also lowered by more than 10%, and the higher the amount of kodium oxol sprout was, the higher the lipid metabolism improvement effect was (HFD-C2) (Table 14).

Claims (3)

A food composition for preventing obesity containing fermented soybeans obtained by fermenting the increased soybeans after increasing soybeans by immersing in the extract of kodium oxol sprout and Astragalus extract.
A food composition characterized in that it is obtained by immersing soybeans in a mixture of 1 to 9% by weight of kodium oxol sprout extract, 1 to 9% by weight of Astragalus extract, and 82 to 98% by weight of water.
The composition of claim 1 is a food composition further comprising any one or more selected from the group consisting of kodium oxol sprout extract, green tea extract, garcinia cambogia extract, L-carnitine, fructooligosaccharide and lactic acid bacteria.