KR20210058241A - Functional beverage composition comprising extracts of fat-removed and fermented tenebrio molitor - Google Patents

Abstract

The present invention relates to a functional beverage composition containing a fermented Tenebrio molitor larva extract. More particularly, the composition contains a fermented Tenebrio molitor larva extract as an active ingredient and has excellent antioxidant activity, thereby being provided as a functional beverage that can supply antioxidant nutrients to consumers exposed to oxidative stress caused by external factors such as active oxygen in the body, various stresses and pollution, smoking, etc.

Description

Functional beverage composition containing fermented extract of brown mealworm larva {FUNCTIONAL BEVERAGE COMPOSITION COMPRISING EXTRACTS OF FAT-REMOVED AND FERMENTED TENEBRIO MOLITOR}

The present invention relates to a functional beverage composition for improving liver function and antioxidant, comprising a fermented extract of brown larvae as an active ingredient.

Recently, the demands of health-related consumers are changing into a trend that values three elements of well-being, happiness, and health, which are the values of life. Due to the increasing interest in health of domestic consumers, the pattern in the selection of health food is changing, especially in beverages consumed almost every day. Accordingly, research on various materials related to health food is being actively conducted.

On the other hand, the liver is the second largest organ in our body after the skin, and it is very important for many functions such as energy metabolism of lipids, detoxification of toxic substances such as various drugs or alcohol, excretion of bile, hematopoiesis, blood coagulation and circulating blood volume It is a long-term.

Blood ethanol absorbed into the body is converted to acetaldehyde by alcohol dehydrogenase (ADH) in liver cells, and acetaldehyde is converted to acetate by acetaldehyde dehydrogenase (ALDH). After that, it is finally decomposed into carbon dioxide and water.

GOT (glutamate oxaloacetate transaminase, AST, asparate aminotransferase), GPT (glutamate pyruvate transaminase, ALT, alanine aminotransferase, alanine aminotransferase), which are used as major indicators of liver function, are normally present and metabolized in hepatocytes. When hepatocytes are damaged and killed by enzymes involved in the blood, they are released into the blood and blood levels increase.

Alcoholic liver disease includes fatty liver due to the accumulation of triglyceride in liver cells, alcoholic hepatitis, which causes inflammatory damage caused by alcohol, and liver cirrhosis in which liver tissue is transformed into fibrotic tissue due to such chronic inflammation of the liver. liver cirrhosis).

To date, ingredients that have been individually recognized for their efficacy as “helping liver health” by the Korean Ministry of Food and Drug Safety include milk thistle extract, broccoliprout powder, shiitake mushroom mycelium, shiitake mushroom mycelium extract, and bokbunja extract powder. Ingredients that have been individually recognized for their efficacy as “helping for protection” are extracts from scabbards, and extracts from fermented lactic acid bacteria. In the last 10 years, foods in various formulations using the above-described raw materials have been developed, and most of them are limited to drinks. In addition, these products are judged to have only some physiological improvement effects or clinically insignificant effects in scientifically demonstrating the effect of improving liver function.

On the other hand, "Tenebrio molitor" is an insect of the Coleoptera family, its body length is about 15mm, dark brown, and glossy. Brown mealworm larvae are called mealworms and are often reared for feeding insects or pets. The reason why mealworms are used for pets is because the metamorphosis period is relatively short, so insects can be easily experienced and are very clean insects that feed on grain. . The larva molts 9-20 times depending on the food and temperature until it becomes a pupa. It becomes a pupa, and after 2-3 weeks, it turns into an adult insect. When it first emerges, it becomes light brown but gradually turns black. Adult insects are nocturnal, hiding in a hole during the day and active at night. It winters mainly as a larva in a grain bag near the house, and then transforms into a pupa and an adult in the spring.

It has been reported that these brown mealworms have the highest protein content and low fat content among insects and are very effective as a source of protein. As a patent related to brown gooseberries, Korean Patent No.1752253 discloses an insect fish cake composition using brown gooseberries and a method for manufacturing the same, and Korean Patent No. 1746111 discloses a swallowing food using brown gooseberries and a method for manufacturing the same. . As a patent related to the use of brown gooseberries, Korean Patent No. 1651908 discloses a composition for preventing or treating diabetes containing brown gooseberries or its extract as an active ingredient, and Korean Patent Publication No. 10-2016-0041110 discloses a composition for preventing or treating diabetes. Disclosing a composition for the prevention or treatment of rheumatoid arthritis comprising a suspension of as an active ingredient, and Korean Patent Laid-Open No. 10-2014-0134331 discloses a composition for preventing or treating obesity containing an extract or a suspension of brown meal as an active ingredient. It discloses a composition for use, and Korean Patent Laid-Open No. 10-2015-0050712 discloses an anticancer composition comprising an extract or a fraction thereof as an active ingredient, and Korean Patent No. 1424125 discloses a composition for cancer It discloses a composition for treating inflammatory diseases, and Korean Patent No. 1404566 has reported a composition for preventing or treating dementia comprising an extract of brown mealworm.

However, there have been no reports of functional beverages having both liver function improvement and antioxidant effects using brown larvae.

Accordingly, the inventors of the present invention found that the extract obtained by degreasing and fermenting the brown mealworm larvae while doing research on the brown mealworm larvae has both improved liver function and antioxidant effect, and applied it to functional beverages to complete the present invention.

In order to solve the above problems, an object of the present invention is to provide a functional beverage composition for improving liver function and antioxidant function containing a fermented extract of brown larvae having excellent liver function improvement and sulfation effect.

The object of the present invention is not limited to the object mentioned above. Objects of the present invention will become more apparent from the following description, and will be realized by means described in the claims and combinations thereof.

The present invention relates to a functional beverage composition for antioxidant containing a fermented extract of brown larvae. In particular, the present invention has devised a functional beverage composition for antioxidant using the fermented extract of brown mealworm larva described in Application No. 10-2019-0145085, and includes contents related to the fermented extract of brown mealworm larvae described in the above document. In particular, the fermented extract of larvae of brown meal reduces the content of triglycerides, free fatty acids, and cholesterol in liver tissue increased by alcohol intake, and significantly reduces blood γ-GTP, AST and ALT levels, which are indicators of liver cell damage. It has a reducing effect. For this reason, the fermented extract of larvae larvae has an advantage that can be used for the prevention and improvement of liver disease, which is a state in which the function is reduced, decreased, or lost due to various causes including alcohol, in particular, for improving liver function. In addition, in the present invention, it was further discovered that the fermented extract of brown mealworm larvae described in the above document has an antioxidant activity effect as well as a liver function improvement effect, and this was applied to a functional beverage composition for antioxidant.

Accordingly, the functional beverage composition for antioxidant according to the present invention contains a fermented extract of brown larvae as an active ingredient, so that the function is reduced, decreased, or lost due to various causes including alcohol, such as hepatitis, cirrhosis, fatty liver or It has the effect of improving nutritional deficiencies and improving liver function. In addition, the antioxidant functional beverage composition has excellent antioxidant activity in the human body and can be provided as a functional beverage capable of supplying antioxidant nutrients to consumers exposed to oxidative stress due to external factors such as various stresses, pollution, and smoking. . In addition, the antioxidant functional beverage composition is a mixture of grain extract, soy protein powder, pear concentrate, almond paste, buckthorn fruit powder, grapefruit seed extract, etc. to the fermented extract of brown mealworm larva, so that high protein nutritional intake is possible. It can enhance consumers' preferences as it does not have off-flavor and taste.

In one aspect, the present invention provides a functional beverage composition for antioxidant comprising a fermented extract of larvae larvae as an active ingredient.

Functional beverage composition for antioxidant of the present invention is mixed grain extract, soy protein powder, fructooligosaccharide, sugar solution, pear concentrate, almond paste, sea buckthorn fruit powder, grapefruit seed extract, L-ascorbate sodium, nicotinic acid amide, xanthan gum , Folic acid, vitamins, synthetic fragrances and purified water may be further included.

Preferably, the antioxidant functional beverage composition is 0.1 to 5% by weight of fermented extract of brown larvae, 8 to 15% by weight of mixed grain extract, 1 to 6% by weight of soy protein powder, 3 to 8% by weight of fructooligosaccharide, sugar solution 1 ~5% by weight, 0.1 to 3% by weight of pear concentrate, 0.1 to 5% by weight of almond paste, 0.01 to 1% by weight of sea buckthorn fruit powder, 0.01 to 2% by weight of grapefruit seed extract, 0.01 to 2% by weight of sodium L-ascorbate %, nicotinic acid amide 0.01-1 wt%, xanthan gum 0.01-1 wt%, folic acid 0.001-1 wt%, vitamin 0.001-1 wt%, synthetic fragrance 0.01-1 wt%, and purified water 60-80 wt% have.

More preferably, the functional beverage composition for antioxidant is 1 to 3% by weight of fermented brown larvae extract, 8 to 12% by weight of mixed grain extract, 2 to 4% by weight of soy protein powder, 3 to 5% by weight of fructooligosaccharide, sugar solution 2 to 3% by weight, 1 to 3% by weight of pear concentrate, 3 to 5% by weight of almond paste, 0.01 to 0.05% by weight of sea buckthorn fruit powder, 0.05 to 1% by weight of grapefruit seed extract, 0.01 to 1 of sodium L-ascorbate Containing weight%, nicotinic acid amide 0.01~0.05 wt%, xanthan gum 0.01~0.05 wt%, folic acid 0.002~0.008 wt%, vitamin 0.005~0.2 wt%, synthetic fragrance 0.01~0.05 wt%, and purified water 68~75 wt% I can.

Most preferably, the antioxidant functional beverage composition is 2% by weight of fermented brown larvae extract, 9.63% by weight of mixed grain extract, 3% by weight of soy protein powder, 4% by weight of fructooligosaccharide, 2.5% by weight of sugar solution, 2% by weight of pear concentrate %, almond paste 4% by weight, sea buckthorn fruit powder 0.02% by weight, grapefruit seed extract 0.08% by weight, L-sodium ascorbate 0.03% by weight, nicotinic acid amide 0.02% by weight, xanthan gum 0.03% by weight, folic acid 0.005% by weight, It may contain 0.014% by weight of vitamins, 0.03% by weight of synthetic fragrance, and 72.641% by weight of purified water.

In the present invention, "Brown larva fermentation extract" refers to extracting brown larvae using an organic solvent to remove oils and fats contained in brown larvae, and then drying, fermentation using yeast strains, and water or It can be obtained by extraction using an organic solvent.

According to a specific embodiment of the present invention, the removal of fats and oils and fat components contained in the larvae of the brown meal is an organic solvent such as water, methanol, ethanol, isopropanol, butanol, ethylene, acetone, hexane, ether, chloroform, ethyl acetate. , Butyl acetate, dichloromethane, N,N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol, or a mixed solvent thereof may be used. Preferably, hexane may be used.

According to a specific embodiment of the present invention, the fermentation is performed at 30 to 35° C., preferably at 32 to 34° C. for 60 to 80 hours after inoculation of the yeast strain in the fat and fat components removed, that is, skim larvae. , Preferably, it is incubated for 70 to 75 hours. When the fermentation temperature is less than 30°C, fermentation does not occur sufficiently or fermentation takes a long time, so it is inefficient, and when the fermentation temperature exceeds 35°C, the activity of the yeast strain may be degraded, so that the fermentation may not occur sufficiently. In addition, if the fermentation time is less than 60 hours, the fermented extract of brown mealworm larvae produced due to insufficient fermentation of the brown mealworm larvae could not sufficiently exhibit alcoholic liver disease prevention, treatment and improvement effects, and antioxidant effects, and the fermentation time was 80 If the time is exceeded, it is uneconomical because there is no difference in fermentation efficiency from fermentation for less than that time. On the other hand, the above fermentation time and temperature was established by the present inventors to be the most suitable method for industrially producing the fermented extract of brown mealworm larvae in large quantities instead of small quantities.

According to a specific embodiment of the present invention, the medium for fermentation contains yeast extract and dextrose in addition to the fat and fat components removed, that is, skim larvae. Here, based on 100 parts by weight of skim larvae, the yeast extract contains 40 to 60 parts by weight, preferably 45 to 55 parts by weight, more preferably 50 parts by weight, and the dextrose is 90 to 110 parts by weight, preferably It is included in 95 to 105 parts by weight, more preferably 100 parts by weight. In addition, the yeast strain for fermentation includes 40 to 60 parts by weight, preferably 45 to 55 parts by weight, more preferably 50 parts by weight, based on 100 parts by weight of skim larvae. On the other hand, the above-described fermentation medium has been established by the present inventors as the most suitable method for industrially producing the fermented extract of brown larvae in large quantities rather than small amounts.

The yeast strain is, for example, Saccharomyces cerevisiae strain, Saccharomyces ellipsoideus , S. eubayanus , Saccharomyces pars Torianus ( S. pastorianus ), Saccharomyces florentinus (S. florentinus ) and the like, and Saccharomyces cerevisiae strains are preferably used. On the other hand, the above-described fermentation strain has been established by the present inventors to be the most suitable method for industrially producing a fermented extract of brown larvae in large quantities rather than small amounts.

According to a specific embodiment of the present invention, the extraction of the fermented larvae of larvae is water or an organic solvent such as water, methanol, ethanol, isopropanol, butanol, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate , Dichloromethane, N,N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol or mixed solvents thereof using hot water, cold immersion extraction, ultrasonic extraction, reflux cooling It can be carried out by a method such as extraction, and specifically, in the present invention, the fermented larvae can be extracted by heating, non-heating, or cold using water or 60 to 100% alcohol, preferably 60 to 100% alcohol. . On the other hand, the above-described extraction solvent has been established by the present inventors as the most suitable method for industrially producing a large amount of fermented extract of larvae larvae, not a small amount.

In addition, the fermented extract of larvae larvae can be obtained through a conventional purification process in addition to the extraction method using the extraction solvent. For example, separation using an ultrafiltration membrane having a certain molecular weight cut-off value, separation by various chromatography (made for separation according to size, charge, hydrophobicity or affinity), etc. Even through fractionation, it is possible to obtain a fermented extract of brown mealworm larvae.

The fermented extract of larvae of the present invention may be all extracts, fractions, purified products, diluted solutions, concentrates, or dried products obtained in each step of extraction, fractionation, or purification (separation, fractionation).

The above-described fermented brown mealworm larvae fermented extract contains 13 to 20mg, preferably 15 to 18mg, and more preferably 16 to 17mg of phenylalanine per 1 g of the fermented brown mealworm larvae extract. In one specific implementation, phenylalanine was selected to confirm the indicator material and the standard product of the fermented extract of brown larvae, and it was confirmed that the phenylalanine is effective as an indicator material and a standard product.

In the present invention, the "active ingredient" refers to a component that exhibits a desired activity by itself or can exhibit activity together with a carrier that is not active by itself.

In the functional beverage composition for antioxidant of the present invention, the fermented extract of brown mealworm larvae may contain 0.1 to 5% by weight, more preferably 1 to 3% by weight, and most preferably 2% by weight based on the total weight of the composition. have. At this time, when the content of the fermented extract of the fermented larvae is less than 0.1% by weight, it is not possible to obtain improved liver function and excellent antioxidant effect, which is the object of the present invention, and when it exceeds 5% by weight, the effect is not proportional with the increase of the content. It may be inefficient, and already and off-flavor may occur, resulting in deterioration of consumer preference.

The mixed grain extract of the present invention may be two or more selected from the group consisting of rice, brown rice, barley, sorghum, oats, and black beans, and preferably a mixture of rice, brown rice, barley, sorghum, oats and black beans. . The mixed grain extract can be crushed after roasting rice, brown rice, barley, sorghum, oats, and black beans at a temperature of 250 to 350 °C, preferably 280 to 320 °C, and most preferably 300 °C for 10 to 20 minutes, respectively. have. After mixing the crushed rice, brown rice, barley, sorghum, oats, and black beans in purified water in an appropriate ratio, 2 to 4 hours at a temperature of 80 to 90 ℃, preferably 84 to 86 ℃, most preferably 85 ℃ During reflux extraction may be obtained to obtain a mixed grain extract. At this time, if the condition of the roasting temperature or extraction temperature of the mixed grain extract is not satisfied, the active ingredients of each raw material are not properly extracted, and thus excellent antioxidant activity cannot be expected.

The vitamin of the present invention may be one or more selected from the group consisting of vitamin B1 hydrochloride, vitamin B6 hydrochloride, vitamin A acetate, vitamin E, and vitamin D3. Preferably, the vitamin may include all of vitamin B1 hydrochloride, vitamin B6 hydrochloride, vitamin A acetate, vitamin E, and vitamin D3.

As previously explained. The antioxidant functional beverage composition of the present invention may further have an effect of preventing or improving alcoholic liver disease in addition to the antioxidant effect.

In addition, additives such as sweetener, dietary fiber, acidity regulator, nutrient fortifier, liquid fructose, polydextrose and sodium citrate may be further included in the antioxidant functional beverage composition of the present invention according to preference.

The functional beverage composition for antioxidant according to the present invention may have an effect of improving liver disease, which is a state in which the function is reduced, decreased, or lost due to various causes including alcohol by including the fermented extract of larvae larvae as an active ingredient.

In addition, the antioxidant functional beverage composition according to the present invention has excellent antioxidant activity in the human body, so it will be provided as a functional beverage capable of supplying antioxidant nutrients to consumers exposed to oxidative stress due to external factors such as various stresses, pollution, and smoking. I can.

In addition, the functional beverage composition for antioxidant according to the present invention is a high protein nutritional intake by mixing mixed grain extract, soy protein powder, pear concentrate, almond paste, buckthorn nut powder, grapefruit seed extract, etc. to the fermented extract of brown larvae. It is possible, and there is no off-flavor and no taste, so it can enhance the taste of consumers.

The effects of the present invention are not limited to the above-mentioned effects. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

1 is a view showing a manufacturing process of a mixed grain extract according to the present invention.
2 is a test report analyzing nutritional and active ingredients for an antioxidant functional beverage composition prepared in an Example according to the present invention.
3 is a graph comparing electron donating activity results of an antioxidant functional beverage composition prepared in an Example according to the present invention with Nutriwell, Nutri Care, and Vitamin C.
Figure 4 is a graph comparing the results of measuring the ABTS cation radical scavenging ability of Nutriwell, Nutri Care and Vitamin C with an antioxidant functional beverage composition prepared in an Example according to the present invention.
Figure 5 is an antioxidant functional beverage composition prepared in the embodiment according to the present invention and the Fe ²⁺ chelating activity of Nutriwell, Nutricare and EDTA This is a graph comparing the results.
6 is a SOD redox reaction of an antioxidant functional beverage composition prepared in an Example according to the present invention and Nutriwell, Nutri Care and Vitamin C This is a graph comparing the results.
Figure 7 is a functional beverage composition for antioxidant prepared in the embodiment according to the present invention and nutriwell, nutri-care, and measurement of the scavenging ability of superoxide anion radicals of vitamin C This is a graph comparing the results.
8 is a graph comparing the measurement results of FRAP redox reactions of Nutriwell and Nutricare with an antioxidant functional beverage composition prepared in an Example according to the present invention.

Hereinafter, examples, etc. will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely describe the present invention to those of ordinary skill in the art.

Preparation Example: Preparation of fermented extract of skim larvae

Using the organic solvent (hexane) method, which is a method of extracting organic substances in the food industry, the brown larvae are extracted with a solvent (hexane) for 24 hours to separate fats and oils, filter and remove, and then dry the remaining brown larva and crush them with a crusher. Thus, a degreasing brown mealworm larva powder was prepared. The prepared skim larva powder was sterilized at 100° C. for 45 minutes.

For mass fermentation, 1.5 kg of yeast extract, 3.0 kg of dextrose, and 3.0 kg of the defatted brown larva powder were put in a total 150 L fermentation standard, and then sterilized at 100° C. for 45 minutes and cooled to 33° C. Thereafter, 1.5 kg of saccharomyces cerevisiae strain was inoculated and yeast fermentation was performed at 32 to 35° C. for 72 hours to prepare a skim fermentation broth.

After mixing 700 L of 70% alcohol to 300 L of the skim fermentation broth 300 L, heat extraction at 95° C. for 3 hours, and then pass the extract through a non-woven filter to remove foreign substances, and use an industrial high-temperature decompression concentrator for 12~ Concentration was terminated when 13 Brix (%) was confirmed. The prepared fermentation broth extract concentrate was frozen in a -40°C freezer, lyophilized in an industrial lyophilizer, made into a powder formulation, and then vacuum-packed and stored, and used for subsequent experiments.

Example

Mixed grain extract, soy protein powder, fructooligosaccharide, sugar solution, pear concentrate, almond paste, sea buckthorn fruit powder, grapefruit seed extract, sodium L-ascorbate, nicotinic acid amide , Xanthan gum, folic acid, vitamins, synthetic fragrances, and purified water were mixed in a mixing ratio as shown in Table 1 below to prepare a functional beverage composition for antioxidant propink (mixed beverage). At this time, as the synthetic fragrance, a mixed fragrance in which brown rice and barley were mixed in a volume ratio of 5:5 was used.

At this time, the mixed grain extract was crushed after roasting rice, brown rice, barley, sorghum, oats, and black beans at 300° C. for 15 minutes each at 200 rpm. Then, the crushed rice, brown rice, barley, sorghum, oats, and black beans were mixed in purified water in a weight ratio of 1: 1: 1: 1: 1: 1, followed by extraction under reflux for 3 hours at 85° C. for 3 hours. . Then, the extracted extract was filtered through a paper filter (Wattman No. 2) and concentrated to obtain a mixed grain extract. Such a process is schematically shown in FIG. 1.

Comparative Examples 1 to 4

A functional beverage composition was prepared in the same manner as in the above example, except for almond paste, grapefruit seed extract, and xanthan gum, and mixed at a mixing ratio as shown in Table 2 to prepare a functional beverage composition. In particular, in Comparative Example 2 below, a mixed flavor of roasted bean flavor and bread flavor in a volume ratio of 5:5 was used as the synthetic flavor. In Comparative Example 3 below, only the content of soy protein powder was mixed at 5% by weight in the same components as in Comparative Example 1 below. In addition, in Comparative Example 4 below, a mixed fragrance in which brown rice and barley were mixed in a volume ratio of 5:5 was used as the synthetic fragrance.

Experimental Example 1: Sensory evaluation of functional beverage composition

Sensory evaluation was performed using the functional beverage composition prepared in Examples and Comparative Examples 1 to 4. The sensory evaluation was conducted by recruiting 20 experts who have experience in sensory evaluation of functional beverages. In the sensory evaluation, a score between 1 (low) and 10 (high) was assigned to the corresponding item, and the average value was recorded. The results are shown in Table 3 below.

According to the results of Table 3, in the case of the above example, since the fishy taste, sweet taste, and sour taste were appropriate, the sensory evaluation was generally excellent, and there was no off-flavor, and the overall preference was excellent.

On the other hand, in the case of Comparative Example 1, the fishy taste, sweet taste, and sour taste of the beverage composition were not good as a whole, and an off-flavor occurred. In the case of Comparative Example 2, sodium caseinate and aronia vinegar were further included, but incongruity of fishy taste, sweet taste, and sour taste occurred. In addition, in the case of Comparative Example 3, the soy protein powder was further added, but the sweet taste and the sour taste were incongruity and the off-flavor was severe, and the overall acceptability was lowered. In addition, in the case of Comparative Example 4, the overall acceptability slightly increased, but the sweet taste was strong.

Experimental Example 2-1: Analysis of nutrient components of functional beverage composition

In order to confirm the nutritional content of the functional beverage composition prepared in the above example, the measurement was performed by requesting the measurement from the Korea Food Science Research Institute. The results are shown in FIG. 2.

2 is a test report analyzing nutritional and active ingredients for the functional beverage composition prepared in the above Example. Referring to FIG. 2, it was confirmed that the content of potassium in the functional beverage composition prepared in the above Example was the highest at 474.86 mg/100g, followed by sodium, calcium, and carbohydrates in order. In addition, it was found that no components harmful to the human body such as cholesterol, arsenic, lead, and tar pigment were detected.

Experimental Example 2-2: Analysis of constituent amino acid as an active ingredient of a functional beverage composition

In order to confirm the content of the constituent amino acid, which is an active ingredient, for the functional beverage composition prepared in the above example, the measurement was conducted by requesting the Korea Institute of Food Science and Technology for measurement. The results are shown in Table 4.

According to the results of Table 4, it was confirmed that the total amino acid content of the functional beverage composition prepared in Example was 3612.8 mg/100g. Among the contents of the constituent amino acids, the content of glutamic acid, which gives a umami taste, was 802.3 mg/100g, which was the highest, followed by aspartic acid, arginine, leucine, lysine, and phenylalanine.

Experimental Example 2-3: Analysis of free amino acid as an active ingredient of a functional beverage composition

In order to confirm the content of the free amino acid, which is an active ingredient, for the functional beverage composition prepared in the above example, the measurement was conducted by requesting the Korea Institute of Food Science and Technology to measure the content. The results are shown in Table 5.

According to the results of Table 5, it was confirmed that the total free amino acid content of the functional beverage composition prepared in the above Example was 150.7 mg/100g. In addition, the content of L-Alanine was highest among 37 kinds of free amino acids, followed by L(-)-Proline, L-Aspartic acid, L-Leucine, and L-Glutamic acid. Meanwhile, in the case of essential amino acids, a total of 8 species were detected as L-Threonine, L-Valine, L-Methionine, L-Isoleucine, L-Phenylalanine, L-Lysine, L-Histidine, and L-Arginine. It was confirmed that the highest was 10.7 mg/100g. The total essential amino acid content of the total free amino acids was 44.1 mg/100 g, which was found to be 29.3% of the total free amino acid content.

Experimental Example 2-4: Analysis of fatty acid as an active ingredient of a functional beverage composition

In order to confirm the content of fatty acids, which are active ingredients, for the functional beverage composition prepared in the above example, the measurement was performed by requesting the Korea Institute of Food Science and Technology for measurement. The results are shown in Table 6.

According to the results of Table 6, in the case of the saturated fatty acid, the functional beverage composition prepared in Example 3 was confirmed to be myristic acid (0.1%), palmitic acid (6.3%), and stearic acid (2.5%), It was found that it contained a total of 8.9% of saturated fatty acids. In addition, in the case of unsaturated fatty acids, four types of palmitoleic acid (0.5%), oleic acid (64.4%), linoleic acid (25.8%), and gadooleic acid (0.1%) were identified, and were found to contain a total of 90.8% of unsaturated fatty acids. Among the fatty acid composition of mixed drinks, oleic acid was the highest, and the tendency was consistent with oleic acid, which is the main fatty acid element of brown meal.

Experimental Example 3: Measurement of electron donating activity of functional beverage composition

In order to confirm the antioxidant activity of the functional beverage composition prepared in the above example, the electron donating activity (DPPH radical scavenging activity) was measured by a conventional method. The electron donating ability (DPPH) is the principle that an unstable molecule in the form of a radical accepts electrons and conducts a color reaction. At this time, vitamin C was prepared as a positive control group, and commercially available Nutriwell and Nutricare were prepared as a negative control group. The results are shown in FIG. 3.

3 is a graph comparing electron donating activity results of the functional beverage composition prepared in the above example with Nutriwell, Nutricare, and Vitamin C. According to the results of FIG. 3, it was confirmed that the electron donating ability in the above example has a significantly superior level of electron donating activity than that of the control nutri well and nutri care at a dilution concentration of 10 times or more.

Experimental Example 4: Measurement of ABTS cation radical scavenging ability of functional beverage composition

In order to confirm the antioxidant activity of the functional beverage composition prepared in the above example, ABTS cation radical scavenging activity was measured by a conventional method. ABTS cation radical scavenging ability is measured to confirm other types of radical scavenging ability, and the scavenging ability of active oxygen species in the body was measured by a physicochemical method in a similar reaction to the electron donating ability measurement. At this time, vitamin C was prepared as a positive control group, and commercially available Nutriwell and Nutricare were prepared as a negative control group. The results are shown in FIG. 4.

4 is a graph comparing the results of measuring ABTS cation radical scavenging ability of nutriwell, nutricare, and vitamin C with the functional beverage composition prepared in the above example. According to the results of FIG. 4, in the case of the embodiment, it was confirmed that the ABTS cation radical scavenging ability was significantly higher than that of the Nutriwell and Nutricare at a dilution concentration of 10 times or more, which showed a similar tendency to the result of the electron donating ability. I did.

Experimental Example 5: Fe of functional beverage composition ²⁺ Measurement of chelating activity

The Fe ²⁺ chelating activity (Fe ²⁺ chelating activity) by a conventional method to determine the antioxidant activity of a functional beverage composition prepared in Example were measured. The chelating activity of divalent iron is an experiment to induce oxidation reaction of metal ions and to determine how much oxidation is inhibited. At this time, EDTA (ethylenediaminetetraacetic acid) was prepared as a positive control, and commercially available Nutriwell and Nutricare were prepared as a negative control. The results are shown in FIG. 5.

Figure 5 is a functional beverage composition prepared in the above embodiment and the Fe ²⁺ chelating activity of Nutriwell, Nutricare and EDTA This is a graph comparing the results. According to the results of FIG. 5, in the case of the Example, the oxidation inhibitory reaction was similar to the oxidation inhibitory reaction of EDTA at 30 times and 100 times of dilution, but the oxidation inhibitory reaction of Nutriwell and Nutricare was compared with the Example. So it was relatively low. In addition, as the dilution increased, the oxidation inhibitory reaction in the above example showed a tendency to appear much higher than that of the control nutriwell and nutricare, and it was confirmed that the concentration was significantly effective from low to high concentration.

Experimental Example 6: Measurement of SOD (Superoxide dismutase) redox reaction of functional beverage composition

In order to confirm the antioxidant activity of the functional beverage composition prepared in the above example, a superoxide dismutase (SOD) redox reaction was measured by a conventional method. SOD is a representative antioxidant enzyme that catalyzes the reaction of converting harmful oxygen radicals formed by oxidation into hydrogen peroxide and converts it into water and oxygen molecules by catalase to protect the living body from active oxygen. In this experiment, the antioxidant activity was evaluated by measuring the activity of SOD and confirming the results of the redox reaction due to the generation of harmful oxygen radicals. At this time, vitamin C was prepared as a positive control group, and commercially available Nutriwell and Nutricare were prepared as a negative control group. The results are shown in FIG. 6.

6 is a SOD redox reaction of the functional beverage composition prepared in the above Example and Nutriwell, Nutricare, and Vitamin C This is a graph comparing the results. According to the results of FIG. 6, in the case of the above example, when compared with vitamin C, which is a positive control, Prolink showed an effect of about 50% of vitamin C (1 mg/ml) at a 10-fold dilution concentration. In contrast, the Nutri Well and Nutri Care did not show any significant effect.

Experimental Example 7: Superoxide anion radical measurement of functional beverage composition

In order to confirm the antioxidant activity of the functional beverage composition prepared in the above example, a superoxide anion radical was added by a conventional method. It was measured. The reactive oxygen scavenging ability is a measure of the reactive oxygen scavenging ability of the superoxide anion radical expressed in the body using Xanthine oxidase, which is a kind of enzyme that generates reactive oxygen species. At this time, vitamin C was prepared as a positive control group, and commercially available Nutriwell and Nutricare were prepared as a negative control group. The results are shown in FIG. 7.

Figure 7 is a functional beverage composition prepared in the above embodiment and nutriwell, nutri-care, and measurement of the scavenging ability of superoxide anion radicals of vitamin C This is a graph comparing the results. According to the results of FIG. 7, in the case of the above example, a concentration-significant activity was not exhibited at a dilution concentration of 300 times or less compared to that of Nutriwell and Nutricare. On the other hand, at a dilution concentration of 1000 times, the Example showed excellent scavenging activity of superoxide anion radicals compared to Nutriwell and Nutricare.

Experimental Example 8: Measurement of FRAP redox reaction of functional beverage composition

In order to confirm the antioxidant activity of the functional beverage composition prepared in the above example, a ferric reducing antioxidant power (FRAP) redox reaction was measured by a conventional method. As an example of the redox reaction for respiration in the body, the Fenton reaction was exemplified, and the degree of reduction of iron oxide trivalent iron (Fe) was measured to measure the reduction reaction. At this time, Nutriwell and Nutri Care, which are commercially available as negative controls, were prepared. The results are shown in FIG. 8.

8 is a graph comparing the measurement results of FRAP redox reaction of the functional beverage composition prepared in the above example with Nutriwell and Nutricare. According to the results of FIG. 8, at a 30-fold dilution concentration, the effect was shown only in the above example, and the reduction reaction did not occur in Nutriwell and Nutricare. In addition, at dilution concentrations of 100 times, 300 times and 1000 times, the reduction reaction of the above example tended to appear higher than that of Nutriwell and Nutricare, and it was confirmed that the concentration was significantly effective from low to high concentration.

Claims (7)

A functional beverage composition for antioxidant containing fermented extract of brown mealworm larvae as an active ingredient.
The method of claim 1,
The fermentation extract of the brown mealworm larvae is a substance extracted using water or an organic solvent after the brown mealworm larvae are extracted using an organic solvent to remove the oils and fats and fat components contained in the brown mealworm larvae, and after fermentation with yeast Functional beverage composition for antioxidant.
The method of claim 1,
The antioxidant functional beverage composition includes mixed grain extract, soy protein powder, fructooligosaccharide, sugar solution, pear concentrate, almond paste, sea buckthorn fruit powder, grapefruit seed extract, sodium L-ascorbate, nicotinic acid amide, xanthan gum, folic acid. , Vitamins, synthetic fragrances and functional beverage composition for antioxidants further comprising purified water.
The method of claim 3,
The antioxidant functional beverage composition includes 0.1 to 5% by weight of fermented brown larva extract, 8 to 15% by weight of mixed grain extract, 1 to 6% by weight of soy protein powder, 3 to 8% by weight of fructooligosaccharide, and 1 to 5% by weight of sugar solution %, Pear Concentrate 0.1~3 wt%, Almond Paste 0.1~5 wt%, Sea Buckthorn Fruit Powder 0.01~1 wt%, Grapefruit Seed Extract 0.01~2 wt%, L-Sodium Ascorbate 0.01~2 wt%, Nicotinic Acid Antioxidant functional beverage containing 0.01 to 1% by weight of amide, 0.01 to 1% by weight of xanthan gum, 0.001 to 1% by weight of folic acid, 0.001 to 1% by weight of vitamins, 0.01 to 1% by weight of synthetic fragrance, and 60 to 80% by weight of purified water Composition.
The method of claim 3,
The mixed grain extract is a functional beverage composition for antioxidant that is two or more selected from the group consisting of rice, brown rice, barley, sorghum, oats and black beans.
The method of claim 3,
The vitamin is a functional beverage composition for antioxidant that is one or more selected from the group consisting of vitamin B1 hydrochloride, vitamin B6 hydrochloride, vitamin A acetate, vitamin E, and vitamin D3.
The method of claim 1,
The antioxidant functional beverage composition is an antioxidant functional beverage composition, characterized in that it further has an effect of preventing or improving alcoholic liver disease in addition to the antioxidant effect.

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