KR20220002062A - A composition for relief of alcoholic hangover comprising the fermentative products of rice bran as an active ingredient - Google Patents

Abstract

The present invention relates to a composition including rice bran-fermentative products as an active ingredient for relief of alcoholic hangover. The Korean Ministry of Food and Drug Safety suggests reducing blood alcohol or blood acetaldehyde concentrations as guidelines for hangover functional tests. However, unlike the symptoms that usually appear after drinking (expressed as drunkenness), a hangover refers to a very severe symptom that starts when the blood alcohol concentration approaches zero and appears about 12 hours after drinking. Because blood alcohol and blood acetaldehyde levels are close to zero when the hangover occurs, it is impossible to explain the cause of the hangover only with the blood alcohol and the blood acetaldehyde. Based on a recent study, the effect of inflammatory substances on hangover is known, such as additives including flavorings (congener) contained in alcohol and the like; lipopolysaccharide (LPS) from the intestinal lumen, and high mobility group box 1 (HMGB1) protein, which is an inflammatory mediator and inflammatory cytokines induced by LPS, in addition to the acetaldehyde present in the brain. The composition including rice bran-fermentative products as an active ingredient for relief of alcoholic hangover of the present invention effectively removes hangover-causing substances such as acetaldehyde and inflammatory mediators in the brain, and proves the direct hangover improvement effects through animal behavioral experiments, and accordingly, it is expected to be widely used in bio-healthcare and food fields.

Description

A composition for improving hangover comprising fermented rice bran as an active ingredient {A composition for relief of alcoholic hangover comprising the fermentative products of rice bran as an active ingredient}

The present invention relates to a composition for improving a hangover comprising fermented rice bran as an active ingredient.

Korea's national sentiment is tolerant of drinking and drunkenness, alcohol is considered a lubricant to smooth social life, and is considered an important factor in business, meetings, and friendships. Drinking opportunities are becoming essential for people, and the drinking opportunities are significantly increasing due to the social culture and atmosphere that encourages drinking. In particular, Korea's drinking culture is severely exposed to excessive drinking and binge drinking, which causes a large amount of alcohol at one time. It is causing enormous economic and social losses to the nation by negatively affecting people's lives. According to the 2015 National Health and Nutrition Examination Survey (2016), the monthly drinking rate among adults 19 years of age and older in Korea reached 75.2% for men and 46.5% for women, of which 54.1% of men and 23.2% of women experienced binge drinking.

On the other hand, according to the definition of the 9th AHRG (Alcohol Hangover Research Group) in 2017, a hangover is a symptom that begins when the blood alcohol concentration approaches zero and appears very severe about 12 hours after drinking. It is a combination of negative (unpleasant) mental and physical symptoms. It is judged to be a symptom occurring in the brain rather than the liver (Crews, FT et al. Psychopharmacology. 1483-1498. 2017), and it appears as symptoms such as thirst, general malaise, fatigue, memory loss, bloating, indigestion, vomiting, and diarrhea. . The Korean Ministry of Food and Drug Safety suggests reducing the concentration of blood alcohol or blood acetaldehyde in the hangover functional test guidelines. It is a very severe symptom about 12 hours after drinking, and when a hangover occurs, the concentration of blood alcohol and blood acetaldehyde is close to "0", so it is difficult to explain the cause of the hangover only with blood alcohol and blood acetaldehyde. According to a recent study, in addition to acetaldehyde present in the brain, which has been conventionally established as a major cause of hangover, additives such as flavoring agents (congener) included in alcohol, LPS (lipopolysaccharide) entering the intestine, and inflammatory cytokines induced by LPS Inflammatory substances such as Cain and HMGB1 (High Mobility Group Box 1) protein, an inflammatory mediator, are recognized as exacerbating factors. Therefore, in order to solve a hangover, it is important to remove the acetaldehyde present in the brain, not the blood acetaldehyde, and also the hangover-inducing substances in the brain (LPS coming from the intestinal lumen, and inflammatory cytokines and inflammatory mediators induced by LPS). In addition to the removal of HMGB1 protein), the inflammatory response caused by the hangover-inducing substance should also be suppressed. However, the development of a composition that effectively removes hangover-inducing substances such as acetaldehyde and inflammatory mediators in the brain and exhibits a hangover improvement effect is still insufficient.

Therefore, taking a hepatoprotectant to solve a hangover is not expected to have a significant effect on the hangover. So far, what is known is that hangovers are associated with the highest levels of blood alcohol, as this is related to the amount of alcohol entering the brain. For this reason, recently, clinical trials have been conducted on drugs that can act on the brain and control inflammation. For example, recently, clinical results of using non-steroidal anti-inflammatory drugs (NSAIDs) and antihistamines as a combination therapy have been published, but a composition showing a sufficient hangover relieving effect is not yet known. In particular, various compositions that improve hangover symptoms with food have already been proposed, but most of them only talk about the effect of reducing acetaldehyde in the blood. It is known that there are no products that have been thoroughly tested.

Therefore, in order to solve this problem, the present inventors evaluated the efficacy of a hangover based on the animal behavior experiment, which is the most appropriate method to evaluate the current hangover, using a material with excellent immunomodulatory ability. In the evaluation, hangover is a phenomenon that is felt when the blood alcohol concentration reaches almost "0". Therefore, it is desirable to measure the blood alcohol concentration in an animal experiment with a very low blood alcohol concentration, so animal behavior experiments were conducted 8 hours after alcohol intake. Experiments can be evaluated in various ways, but generally the most widely used rotarod test and wire test were performed. Based on this theoretical basis, the efficacy of the hangover remedies was confirmed, and a composition for improving a hangover was developed using fermented rice bran to show a significant hangover improvement effect. Since the composition of the present invention has proven a direct hangover improvement effect through an animal behavioral experiment, it is expected to be widely used in bio-health care and food fields.

The present invention has been devised to solve the problems in the prior art, and uses fermented rice bran, more specifically, fermented black rice bran, fermented with Basidiomycetes mycelium or bioconverted through enzyme treatment as an active ingredient. It relates to a composition for improving hangover comprising a.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those of ordinary skill in the art from the following description.

Hereinafter, various embodiments described herein are described with reference to the drawings. In the following description, various specific details are set forth, such as specific forms, compositions and processes, and the like, for a thorough understanding of the present invention. However, certain embodiments may be practiced without one or more of these specific details, or in conjunction with other known methods and forms. In other instances, well-known processes and manufacturing techniques have not been described in specific detail in order not to unnecessarily obscure the present invention. Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, form, composition, or characteristic described in connection with the embodiment is included in one or more embodiments of the invention. Thus, references to "in one embodiment" or "an embodiment" in various places throughout this specification do not necessarily refer to the same embodiment of the invention. Additionally, the particular features, forms, compositions, or properties may be combined in any suitable way in one or more embodiments.

Unless otherwise defined in the specification, all scientific and technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

In one embodiment of the present invention, "hangover" refers to a combination of negative (unpleasant) mental and physical symptoms experienced after a single heavy drinking, which begins when the blood alcohol concentration approaches zero. It appears as symptoms such as thirst, general malaise, fatigue, memory loss, abdominal distension, indigestion, vomiting, and diarrhea. According to the recent definition of AHRG (Alcohol Hangover Research Group), hangover is a phenomenon that begins when the blood alcohol concentration approaches “0” after drinking (see FIG. 1), and is judged to be a symptom occurring in the brain rather than the liver (Crews, FT). et al. Psychopharmacology. 1483-1498. 2017; see Fig. 2).

The toxicity of alcohol can be divided into three main categories. In general, the primary toxicity caused by blood alcohol and acetaldehyde during the process of intoxication, and thereafter (ie, the day after drinking), blood alcohol and blood acetaldehyde. Secondary toxicity, which is a hangover, which appears when the concentration of aldehyde is almost "0", and tertiary toxicity, which is alcohol poisoning, which occurs due to repeated hangover caused by continuous drinking. The Korean Ministry of Food and Drug Safety suggests reducing blood alcohol and blood acetaldehyde concentrations as guidelines for hangover functional testing. When a hangover occurs as a very severe symptom about 12 hours after, the blood alcohol and blood acetaldehyde concentrations are close to "0", so it is impossible to explain the cause of the hangover only with blood alcohol and blood acetaldehyde. According to a recent study, in addition to acetaldehyde present in the brain, which has been conventionally established as a major cause of hangover, additives such as flavoring agents (congener) contained in alcohol, LPS entering the intestinal lumen, and inflammatory cytokines induced by LPS Inflammatory substances such as HMGB1 protein, which are inflammatory mediators, are recognized as aggravating factors, and in this regard, it is known that the immune system has a large effect on hangovers.

It is known that acetaldehyde decomposing enzymes exist in the blood brain barrier (BBB), which is an entry barrier to the brain. Some have been shown to be elevated to the brain when elevated, so drinking large amounts of alcohol can make your hangover worse. Most of the acetaldehyde present in the brain is produced by oxidation of alcohol that has entered the brain. Since alcohol dehydrogenase does not exist in the brain, alcohol has to be decomposed by catalase and CYP450 2E1, so acetaldehyde production is difficult. It occurs very slowly, and active oxygen is generated in this process (see FIG. 3).

Therefore, in order to solve a hangover, it is important to remove the acetaldehyde present in the brain, not the blood acetaldehyde, and also the hangover-inducing substances in the brain (LPS coming from the intestinal lumen, and inflammatory cytokines and inflammatory mediators induced by LPS). In addition to the removal of HMGB1 protein), the inflammation caused by these hangover-causing substances should also be suppressed. However, the development of a composition that effectively removes hangover-inducing substances such as acetaldehyde and inflammatory mediators present in the brain and exhibits a hangover improvement effect is still insufficient.

Therefore, the present invention provides a composition for improving a hangover that shows a remarkable effect of improving a hangover by using the inflammatory termination or inhibitory effect of fermented rice bran. The fermented rice bran is preferably a fermented rice bran fermented with basidiomycete mycelium, or further bioconverted through enzyme treatment, more preferably fermented with basidiomycete mycelium, or bioconverted through further enzyme treatment. It is a black rice bran fermented product, and may further include glutathione.

In one embodiment of the present invention, "basidiomycetes" is a fungus that becomes a cell called basidiomycete as a result of sexual reproduction as a subfamily of fungi and produces spores. It cannot make its own food, so it attaches to other living things and parasitizes, and there are many known mushrooms, such as shiitake, Sangha, chaga, shiitake mushroom, wood ear mushroom, snowflake mushroom, and chima mushroom. The basidiomycetes are densely formed on the side of the capsular folds of mature mushrooms. Most of basidiomycetes live as a byproduct in the fluid of higher plants, and play an essential role in the biological circulation of substances by decomposing cellulose and lignin in particular, but also form mycorrhizal fungi in the roots of trees to live in a communal life. there are also many There are other types that are important as edible bacteria or need attention as poisonous mushrooms.

In one embodiment of the present invention, "rice bran" refers to the inner hull powder consisting of rice bran and rice bran separated in the process of milling brown rice into white rice after removing the hull from the rice. Analyzing the functional components of rice, 29% of the functional components are distributed in the rice bran, 66% in the rice bran, and 5% in the rice called polished rice. are doing

In general, it is known that the components of rice bran promote blood circulation, activate the natural healing power of human beings, and preserve blood in an appropriate alkalinity, thereby discharging wastes or harmful metals from the body. In addition, rice bran activates the peristaltic movement of the intestines to eliminate succulents, reduces cholesterol and triglycerides, has the effect of curing high blood pressure and arteriosclerosis, and improves concentration and memory by activating brain cell functions. It is known that there is In addition, it has been reported to be effective in skin beauty and allergy improvement, and rice bran contains a large amount of 'phytic acid', which is a pesticide and heavy metal removal component.

In one embodiment of the present invention, "black rice" refers to rice richly containing functional ingredients such as anthocyanins and polyphenols compounds, and black rice contains starch, protein, fatty acids, etc. as nutrients. In addition to anthocyanins and polyphenol compounds, it contains fiber, essential minerals for the human body, vitamin B group, vitamin C, niacin, carotene, etc. It is mixed in small portions and consumed a lot with rice. As for the medicinal effects of black rice, antioxidant effects, anticancer effects, antiallergic effects, anti-inflammatory effects, and antihyperlipidemic effects due to anthocyanin-based pigments are known.

In the present specification, black rice bran means a by-product including a shell and a little aloe layer that are removed during milling or milling of black rice.

In one embodiment of the present invention, “hyphae” are vegetative cells of filamentous fungi (fungi). Functional differentiation such as nutritional function or physiological function can also be seen. Morphologically, the presence or absence of a septum is used for classification, and it develops in the germ tube of spores and elongates by tip growth. A group of branched mycelium is called mycelium. According to the physiological function, it is divided into basal hyphae, which grow as they enter the surface or inside of a medium or host, and parasitic hyphae, which grow in the air. Parasitic hyphae depend on transport of nutrients from the basal hyphae, and some of them differentiate into spore-forming organs. If there is organic matter and environmental conditions such as moderate humidity and temperature are good, various mycelial tissues are formed. The septum of the hyphae of Ascomycetes is simple, but in basidiomycetes, it is often seen that they form a clamp connection. In fungi, it branches into several branches and is agglomerated like a thread, and in mushrooms, it gathers to make a fruiting body. Without chlorophyll, photosynthesis cannot take place, and it attaches to host organisms and absorbs nutrients. In the case of basidiomycetes, which are mushrooms, the mycelium germinated from the spore has one nucleus, and when it fuses with another mycelium, one cell has two nuclei. A hyphae with one nucleus is called a primary hyphae, and a hyphae with two nuclei is called a secondary hyphae. The cell wall of the mycelium is usually composed of chitin or hemicellulose, and in some cases a combination of the two.

In the present specification, the basidiomycete mycelia can be used by selecting any one from shiitake mushrooms, which are medicinal and edible basidiomycetes, or shiitake mushrooms, shiitake mushrooms, shiitake mushrooms, wood ear mushrooms, snow oyster mushrooms, chima mushrooms, etc., and these basidiomycetes Mycelium is found in institutions such as Korea Microorganism Conservation Center (KCCM), Korea Institute of Biotechnology and Biotechnology Life Resource Center (KCTC), Korea Cell Line Bank (KCLB), Korea Agricultural Microorganism Resource Center (KACC), and American Standard Strain Culture Collection (ATCC). The strains can be acquired and used from

In one embodiment of the present invention, "bioconversion" refers to converting an added substance into a chemically modified form using the physiological function of an organism. In the present invention, "bioconversion product" refers to hydrolyzing a plant as a raw material or a plant by-product with enzymes of cellulase and hemicellulase and amylase series, and inoculating the hydrolyzate with basidiomycetes to prepare a fermented product, , refers to a product produced by treating the fermented product with a fibrinolytic enzyme, for example, “rice bran bioconversion product” using rice bran as a raw material is “fermented rice bran” or “fermented rice bran bioconverted” can be used in the same meaning as

In one embodiment of the present invention, "fermentation" refers to a process in which microorganisms decompose organic matter using their own enzymes. Fermentation is a phenomenon in which organic matter is converted into simple compounds by enzyme action to release free energy, but in general, it refers to a phenomenon in which microorganisms decompose organic matter and accumulate metabolites. That is, although yeast anaerobically decomposes sugar into ethyl alcohol and carbon dioxide, alcoholic fermentation, and lactic acid bacteria anaerobically decompose sugar into lactic acid, etc. are typical fermentations. A phenomenon in which alcohol is oxidized to acetic acid using oxygen and a phenomenon in which a fungus uses oxygen in the air to oxidize glucose to gluconic acid are also called acetic acid fermentation and gluconic acid fermentation, respectively. In addition, these are divided into anaerobic fermentation and aerobic fermentation (oxidative fermentation), and other anaerobic fermentations other than those mentioned above include glycerol fermentation, acetone fermentation, butanol fermentation, 2,3-butylene glycol fermentation, butyric acid fermentation. , propionic acid fermentation, methane fermentation, and the like, and aerobic fermentation includes citric acid fermentation, itaconic acid fermentation, yeast acid fermentation, 2-ketoglutaric acid fermentation, oxalic acid fermentation, fumaric acid fermentation, sorbose fermentation, and the like. In addition, the production of amino acids, vitamins, and antibiotics by microorganisms is also called, for example, glutamic acid fermentation, riboflavin fermentation, penicillin fermentation, etc., but it is not a very good name. In principle, the fermentation process name is called the product, but sometimes the substrate is named as cellulose fermentation or pectin fermentation.

In one embodiment of the present invention, “glutathione” is a tripeptide produced by combining three amino acids, that is, glutamate, cysteine, and glycine. Widely distributed in nature, it plays an important role in oxidation-reduction reactions in almost all living things, including animals and enzymes, and is abundantly contained in yeast, liver, and muscle. Glutathione removes oxidative stress by acting as an antioxidant in a reduced form in the liver, and prevents cell damage by removing highly reactive free radicals from the liver and cells.

In the present specification, glutathione is a product of glutathione-containing yeast extract, commercially available Senyo's SY50 (glutathione content 8% or 15% or 50%), Kohjin's HITHION™ YH (glutathione content 8% or 12% or 15) % or 18%), Engevita® GSH from Lallemand (glutathione content 2.5%) or High-Lyfe™ 605 A (glutathione content 5%), glutathione-rich yeast extract from Yaofi (glutathione content 8%, 15%, 50%) , TOP's TPAC1007 (glutathione content 8% or 15%), Aladdin's ALD-002 (8% or 15% or 30% or 60% or 98%), etc. can be used.

In addition, it has been reported that glutathione acts as a direct scavenger of acetaldehyde through mutual bonding with acetaldehyde, and also helps the rapid decomposition of alcohol to acetaldehyde, and the concentration of acetaldehyde by decomposing acetaldehyde in the accumulation of acetaldehyde. is known to reduce Glutathione is generally produced through yeast fermented products, and those produced through yeast fermented products are used for food.

In one embodiment of the present invention, the food composition is variously used as a food composition for the improvement of a hangover, and the food composition comprising the composition of the present invention as an active ingredient is various foods, for example, beverages, milk, lactic acid bacteria. It can be prepared in the form of dairy products, gum, tea, vitamin complex, powder, granules, pills, tablets, capsules, confectionery, rice cakes, bread, and the like. Since the food composition of the present invention is composed of a natural food and fermented product thereof having almost no toxicity and side effects, it can be safely used even when taken for a long period of time for the purpose of prevention. When the composition of the present invention is included in the food composition, the amount may be added in a proportion of 0.1 to 100% of the total weight. Here, when the food composition is prepared in the form of a beverage, there is no particular limitation except for containing the food composition in the indicated ratio, and it may contain various flavoring agents or natural carbohydrates as additional ingredients, as in a conventional beverage. That is, as natural carbohydrates, monosaccharides such as glucose, disaccharides such as fructose, polysaccharides such as starch, conventional sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol may be included. have. Examples of the flavoring agent include natural flavoring agents (taumartin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.). Others of the present invention food composition of various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and flavoring agents such as natural flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, It may contain stabilizer, preservative, glycerin, alcohol, carbonation agent used in carbonated beverage, etc. These components can be used independently or in combination.The proportion of these additives is not very important, but 100 weight of the composition of the present invention It is generally selected in the range of 0.1 to 100 parts by weight per part.

In one embodiment of the present invention, (a) hydrolyzing rice bran with cellulase and hemicellulase enzymes and amylase enzymes; (b) preparing a fermented product by inoculating the basidiomycetes in the hydrolyzate in step (a) and culturing; and (c) treating the fermented product produced by the culturing process in step (b) with a fibrinolytic enzyme; providing a method for producing a microorganism transformation product for preventing or improving a hangover, including the basidiomycetes The mycelium provides a method for producing a microorganism conversion product for preventing or improving a hangover, wherein the mycelium provides at least one selected from the group consisting of shiitake mushroom, shanghai mushroom, chaga mushroom, shiitake mushroom, wood ear mushroom, snowflake mushroom, and chima mushroom, In step c), the fibrinolytic enzyme is an enzyme capable of decomposing cell wall components. It provides a method for producing a microorganism transformation product for preventing or improving a hangover, wherein the fibrinolytic enzyme is cellulase, hemicellulase, pectinase And it provides a method for producing a microorganism transformation product for preventing or improving hangover at least one selected from the group consisting of glucanase, wherein the rice bran is black rice bran.

In another embodiment of the present invention, (a) preparing a microorganism transformation product for preventing or improving the hangover; And (b) the step of adding glutathione to (a); provides a method for producing a food composition for preventing or improving a hangover comprising; (c) yeast, zinc, lactose, cellulose, silicon, It provides a method for preparing a food composition for preventing or improving a hangover, further comprising; adding any one or more selected from the group consisting of magnesium, amino acids, vitamins, and calcium.

In another embodiment of the present invention, a fermented product obtained by hydrolyzing rice bran with cellulase and hemicellulase enzymes and amylase enzymes and inoculating with basidiomycetes is treated with a fibrinolytic enzyme to provide a bioconverted product And, the basidiomycetes mycelium provides at least one microbe bioconversion product selected from the group consisting of shiitake, Sangha mushroom, chaga mushroom, shiitake mushroom, wood ear mushroom, snowflake mushroom, and chima mushroom, and the fibrinolytic enzyme is It provides a microorganism transformation product of at least one selected from the group consisting of cellulase, hemicellulase, pectinase and glucanase, wherein the rice bran is black rice bran.

In another embodiment of the present invention, there is provided a food composition for preventing or improving a hangover comprising the micrograft bioconversion product as an active ingredient, wherein the food composition further comprises glutathione. Food for preventing or improving hangover It provides a composition, wherein the food composition further comprises any one or more selected from the group consisting of yeast, zinc, lactose, cellulose, silicon, magnesium, amino acids, vitamins, and calcium. Food composition for preventing or improving a hangover It provides, and the food composition is prepared in the form of beverages, milk, lactic acid bacteria-containing dairy products, gum, tea, vitamin complexes, powders, granules, pills, tablets, capsules, sweets, rice cakes, or bread. It provides food composition for use.

Hereinafter, the present invention will be described in detail step by step.

The Korean Ministry of Food and Drug Safety suggests reducing blood alcohol and blood acetaldehyde concentrations as a hangover functional test guideline. It is a symptom that begins as it approaches “0” and appears very seriously about 12 hours after drinking. it is impossible According to a recent study, in addition to acetaldehyde present in the brain, additives such as flavoring (congener) contained in alcohol, LPS (Lipopolysaccharide) entering the intestinal lumen, and inflammatory cytokines induced by LPS and inflammatory mediator HMGB1 (High Mobility) Group Box 1) The effects of inflammatory substances such as proteins on hangover are known.

The composition for improving hangover, which shows a remarkable effect of improving a hangover by using the rice bran fermented product of the present invention, effectively removes hangover-inducing substances such as acetaldehyde and inflammatory mediators present in the brain, and has a direct hangover improvement effect through animal behavior experiments. As it has been proven, it is expected to be widely used in bio-healthcare and food fields.

1 is a graph schematically illustrating the occurrence of a hangover over time after drinking, according to an embodiment of the present invention.
2 is a schematic diagram summarizing the actions occurring in the intestine, liver, and brain after drinking, according to an embodiment of the present invention.
Figure 3 is a schematic diagram summarizing the delivery process of alcohol and acetaldehyde after drinking, according to an embodiment of the present invention.
Figure 4 is a schematic diagram showing a process for producing the black rice river fermented product of the present invention, according to an embodiment of the present invention.
5 is a result of confirming the alcohol and acetaldehyde decomposition activity of each composition when the fermented black rice bran of the present invention and glutathione are mixed according to concentration according to an embodiment of the present invention.
6 is a result of confirming the blood alcohol decomposition effect in mice administered with a composite material containing black rice bran fermented product of the present invention and glutathione according to an embodiment of the present invention.
7 is a result confirming the effect of decomposing acetaldehyde in blood in mice administered with a composite material containing black rice bran fermented product of the present invention and glutathione according to an embodiment of the present invention.
8 is a result confirming the blood alcohol decomposition effect in mice administered with the food composition for alleviating hangover containing the composite material of the present invention according to an embodiment of the present invention.
9 is a result confirming the blood acetaldehyde decomposition effect in mice administered with the food composition for improving hangover containing the composite material of the present invention according to an embodiment of the present invention.
10 is a result confirming the effect of improving the hangover by the Rota-rod behavior test in mice administered with the food composition for alleviating a hangover containing the composite material of the present invention according to an embodiment of the present invention.
11 is a result confirming the effect of improving hangover by wire behavior test in mice administered with the food composition for improving hangover including the composite material of the present invention according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Throughout the specification, when a part "includes" a certain element, it means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

Example 1. Bioconversion process of fermentation and enzyme treatment

Example 1-1. Black rice pretreatment and black rice steel harvesting operation

For pre-processing from the raw material of the purchased black rice to the production of black rice steel, the mold contamination level of the raw material was measured, and then water washing was performed to remove foreign substances and contaminants from the raw material of black rice. Water washing was carried out in three steps: ① air washing to remove foreign substances and mold spores, ② water washing to remove residual pesticides, and ③ alcohol (Et-OH) to remove contamination from microorganisms. The raw material was washed with water through the washing step. After the washing operation was completed, the raw material was dried and then polished to obtain black rice.

Example 1-2. Obtained fermented powder of black rice bran

The black rice bran powder from which foreign matter and mold contamination were removed was subjected to enzymatic treatment and heat treatment sterilization after adding water to form a liquid culture medium. An amylase-based hydrolase was used, and after the addition of the enzyme, the enzyme was reacted at 60° C. for 1 hour, and sterilized at high temperature for 30 minutes to culture (fermentation) black rice bran. In this case, commercially available enzyme products can be used.

Thereafter, the shiitake mushroom mycelium was added among the basidiomycete mycelium separately cultured in the culture (fermentation) medium. 10% (v/v) of the basidiomycete mycelium seed culture medium was inoculated and cultured at 28-30° C. and pH 4.5-7. In addition, when the concentration of the residual carbon source is depleted below a certain concentration, it can be cultured for 7 to 10 days in a fed-batch culture process in which a concentrated liquid black rice bran medium is added. Specifically, the basidiomycete mycelium can be used by selecting any one from mycelia, such as medicinal and edible basidiomycetes, such as shiitake, shiitake mushroom, chaga mushroom, shiitake mushroom, wood ear mushroom, snowflake mushroom, and skirt mushroom. is preferred, and the effect was confirmed to be the same. In addition, these basidiomycetes mycelium are found at the Korea Microbial Conservation Center (KCCM), Korea Research Institute of Bioscience and Biotechnology (KCTC), Korea Cell Line Bank (KCLB), Korea Agricultural Microorganism Resource Center (KACC), and the American Standard Strain Culture Collection (KCTC). ATCC), etc., can obtain and use the strains.

For the enzymatic treatment of the bioconversion process for the fermented product, cellulase was used among fibrinolytic enzymes. At this time, use cellulase alone, or use commercially available enzyme products including various enzyme agents such as cellulase, hemicellulase, pectinase, and glucanase. can In this case, it was carried out by adding an appropriate amount (the optimal amount suggested in the product description for each enzyme). As the enzyme, commercially available enzyme preparations, that is, fibrinolytic enzyme Laminex (complex derived from Tricoderma reesei), Viscozyme (complex derived from Aspergillus), Cellulase (derived from Aspergillus niger), Filtrase: Tricoderma reesei-derived complex), rapidase (Rapidase: Aspergillus niger-derived complex), and Sumizyme (complex containing Aspergillus niger-derived pectinase) can be used by selecting any one or a plurality of fibrinolytic enzymes. Nex is preferable, and the effect was confirmed to be the same. The enzyme/substrate reaction was performed by adding the Laminex enzyme at the recommended concentration (0.05%) suggested in the product manual, and rotating it at 250 rpm for 1 to 3 hours at 50 to 60°C.

The black rice bran fermented product produced by the bioconversion process was subjected to enzyme inactivation and sterilization at 90° C. for 1 hour, then freeze-dried and powdered. The culture (fermentation) medium of the black rice bran, the bioconversion process, and the process of obtaining the fermentation powder are described in FIG. 4 .

Example 2. Preparation of a composite material containing bioconverted black rice bran ferment, and glutathione, and confirmation of its effect on improving hangover

The black rice bran fermented product obtained in Example 1 and the glutathione-containing yeast extract (Senyo's SY50, glutathione content 15%) were mixed alone or in combination to prepare a composition with a concentration of 10 mg/ml as shown in Table 1 below. did

The above glutathione is a glutathione yeast extract product, specifically SY50 of Senyo (glutathione content 8% or 15% or 50%) that are commercially sold, HITHION™ YH (glutathione content 8% or 12% or 15% or 18%), Engevita® GSH (glutathione content 2.5%) or High-Lyfe™ 605 A (glutathione content 5%) from Lallemand, glutathione-rich yeast extract from Yaofi (glutathione content 8%, 15%, 50%), TOP TPAC1007 (glutathione content of 8% or 15%), Aladdin's ALD-002 (8% or 15% or 30% or 60% or 98%) of glutathione can be selected and used, In this example, Senyo's SY50 (glutathione content 15%) was used, and it was confirmed that the effect was almost the same when the glutathione content of the final composition was the same regardless of the glutathione content of each product.

sample (10 mg/ml) Preparation Example 1 Black rice bran fermented product 0: mixed in a weight ratio of 100 yeast extract (glutathione content 15%) Preparation 2 Black rice bran fermented product 1: Mixed with yeast extract (glutathione content 15%) 2 by weight Preparation 3 Black rice bran fermented product 4: Mixed with yeast extract (glutathione content 15%) 6 in weight ratio Preparation 4 Black rice bran fermented product 5: Yeast extract (glutathione content 15%) mixed in a weight ratio of 5 Preparation 5 Black rice bran fermented product 6: Yeast extract (glutathione content 15%) 4 mixed in weight ratio Preparation 6 Black rice bran fermented product 2: Mixed with yeast extract (glutathione content 15%) 1 by weight Preparation 7 Black rice bran fermented product 100: mixed with yeast extract (glutathione content 15%) in a weight ratio of 0

In order to confirm the hangover relieving effect of the above preparations, 1 mM alcohol or acetaldehyde is reacted with alcohol dehydrogenase and acetaldehyde dehydrogenase with each composition, and then produced by each enzyme The amount of NADH was measured with an alcohol assay kit (Cell biolabs, STA-620) and an acetaldehyde assay kit (BioAssay Systems, EACT003) to analyze the alcohol and acetaldehyde scavenging ability of each composition. The results are shown in Table 2 and FIG. 5 .

composition Alcohol degrading activity (%) Acetaldehyde degradation activity (%) Preparation Example 1 42.518 ± 3.812 14.891 ± 1.214 Preparation 2 73.527 ± 5.049 16.773 ± 2.753 Preparation 3 70.118 ± 3.482 19.614 ± 1.521 Preparation 4 57.235 ± 2.026 37.128 ± 3.170 Preparation 5 68.296 ± 4.250 34.315 ± 2.516 Preparation 6 62.199 ± 5.710 25.870 ± 1.643 Preparation 7 13.925 ± 1.226 7.226 ± 0.516

As a result of the test, in the case of alcohol scavenging activity, Preparation Example 2, in which fermented black rice bran and glutathione-containing yeast extract (glutathione content 15%) were mixed in a ratio of 33:67, was the most effective, but acetaldehyde In the case of decomposition activity (acetaldehyde scavenging activity), it showed low activity. In the case of Preparation Example 5, in which black rice bran fermented product and glutathione-containing yeast extract (glutathione content 15%) were mixed in a ratio of 60:40, it was confirmed that both alcohololytic activity and acetaldehyde decomposition activity were excellent. Therefore, thereafter, the test was carried out using Preparation Example 5.

Example 3. Determination of optimal concentration of bioconverted black rice bran fermented product, and composite material containing glutathione, and confirmation of its effect on improving hangover

To determine the optimal dose concentration of Preparation Example 5, in which the black rice bran fermented product and glutathione-containing yeast extract (Senyo's SY50, glutathione content 15%) were mixed in a ratio of 60:40, the mice were administered as shown in Table 3 below. , the effect of decomposing blood alcohol and blood acetaldehyde was confirmed.

non-administration group Sample non-administration negative control Alcohol (Et-OH) administration positive control 300 mg/kg of ready-made product ^* , and alcohol (Et-OH) administration Material test group 1 Preparation 5 of 50 mg/kg, and alcohol (Et-OH) administration Material test group 2 Preparation 5 of 100 mg/kg, and alcohol (Et-OH) administration Material test group 3 Preparation 5 of 200 mg/kg, and alcohol (Et-OH) administration ^* “(brand name) Sangkwahwan” of Q1 Co., Ltd.

For the animals used in the experiment, 7-week-old male SD rats were purchased from Orient Bio (Seongnam, Korea), and were bred by supplying sufficient water and feed while maintaining the room temperature at 22±2° C. before use in the experiment. A ready-made product of 300 mg/kg was used as a positive control group, and in Material Test Group 2, the intake of the composite material of Preparation Example 5 was set so that an amount of glutathione approximately equal to the amount of glutathione consumed in the positive control group could be ingested. Based on the intake of glutathione, it was designed so that the positive control group and material test group 2 could consume the same amount of glutathione. Material test group 3 was set at half the intake compared to material test group 2, and twice as much intake in material test group. The composition of Table 3 was administered to mice (the non-administration group did not administer anything), and after 30 minutes, 0 h test blood was collected and 3 g/kg of 40% alcohol was orally administered. Thereafter, blood was collected at 0.5 h (30 min), 1 h, 3 h, 5 h, and 8 h time points. Blood alcohol and blood acetaldehyde were measured with an alcohol assay kit (Cell biolabs, STA-620) and an acetaldehyde assay kit (BioAssay Systems, EACT003). As a result, the average value was calculated from 5 mice in each group, and in the case of blood alcohol AUC and blood acetaldehyde AUC, the value of the non-administered group was converted to 0 and used as a standard. The results are shown in Tables 4 to 7, and FIGS. 6 and 7 .

Blood alcohol (g/L) Time (h) non-administration group negative control positive control Material test group 1 Material test group 2 Material test group 3 0 0 0.04 0.14 0.11 0.14 0.08 0.5 0 2.14 1.99 1.98 1.95 1.76 One 0 2.69 2.18 2.21 2.26 1.98 3 0 2.54 1.95 1.92 1.85 1.76 5 0 2.25 1.93 1.89 1.75 1.6 8 0 0.85 0.63 0.67 0.4 0.22

blood alcohol AUC non-administration group 0.00 negative control 16.42 positive control 13.43 Material test group 1 13.35 Material test group 2 12.51 Material test group 3 11.23

Blood Acetaldehyde (mg/L) Time (h) non-administration group negative control positive control Material test group 1 Material test group 2 Material test group 3 0 0 0.15 0.11 0.26 0.18 0.12 0.5 0 1.42 1.36 1.39 1.28 1.03 One 0 1.96 1.76 1.87 1.79 1.61 3 0 3.06 2.53 2.73 2.46 2.22 5 0 2.24 1.86 2.08 1.9 1.8 8 0 0.48 0.21 0.42 0.27 0.34

Blood Acetaldehyde AUC non-administration group 0.00 negative control 16.06 positive control 12.90 Material test group 1 12.74 Material test group 2 11.44 Material test group 3 11.00

As a result of the test, it was found that all material test groups 1 to 3 including the active ingredient of the present invention had significantly alcohol and acetaldehyde decomposition effects compared to the negative control group. In addition, based on the glutathione intake, material test group 1, which received 1/2 of the glutathione intake compared to the positive control, which is a ready-made product, showed similar levels of alcohol and acetaldehyde decomposition effects as the positive control. From this, considering that the active ingredient of the present invention administered 50 mg/kg of the active ingredient of the present invention to the material test group 1 and 300 mg/kg of the ready-made product compared to the conventionally marketed product, the positive control group administered about 6 times superior alcohol and It could be determined that there was an acetaldehyde decomposition effect.

Example 4. Preparation of a composition for improving hangover comprising bioconverted black rice bran fermented product, and glutathione-containing yeast extract, and confirmation of hangover improvement effect

Commonly marketed food compositions include various additives other than active ingredients. Therefore, for accurate comparison with the positive control group, a food composition for hangover improvement was prepared by mixing general additives in the composition of Table 8 below to the composite material containing the bioconverted black rice bran fermented product of the present invention and the glutathione-containing yeast extract and named it Preparation Example 8.

Ingredients and mixing ratio (%) of Preparation Example 8 Black rice bran fermented product 28.846 Yeast extract (glutathione content 15%) 19.23 Dry yeast (contains zinc) 0.1 lactose 29 Carboxymethylcellulose calcium 2 Hydroxypropylmethylcellulose 4 silicon dioxide One Magnesium Stearate One Amino Acid Mixed Powder 0.1 Vitamin and mineral mixture 0.1 seaweed calcium 14.624

In order to confirm the hangover improvement effect of Preparation Example 8, it was administered to SD rats as shown in Table 9 below, and the effect of decomposing blood alcohol and blood acetaldehyde was confirmed.

non-administration group Sample non-administration negative control Alcohol (Et-OH) administration positive control 300 mg/kg of ready-made product ^* , and alcohol (Et-OH) administration product test group Preparation 8 of 208 mg/kg, and alcohol (Et-OH) administration ^* “(brand name) Sangkwahwan” of Q1 Co., Ltd.

As a positive control group, a ready-made product of 300 mg/kg was used in the same manner as in Example 3, and in the product test group, the composition intake of Preparation Example 8 was set so that an amount of glutathione approximately equal to the amount of glutathione consumed in the positive control group could be ingested. Therefore, based on the glutathione intake, the positive control group and the product test group were designed to consume the same amount of glutathione.

Administration and testing of the composition were performed in the same manner as in Example 3. The results are shown in Tables 10 to 13, and FIGS. 8 and 9 below.

Blood alcohol (g/L) Time (h) non-administration group negative control positive control product test group 0 0 0.07 -0.03 0.02 0.5 0 2.21 1.95 1.61 One 0 2.81 2.21 1.89 3 0 2.71 1.97 1.66 5 0 1.98 1.67 1.13 8 0 0.47 0.2 0.25

blood alcohol AUC non-administration group 0.00 negative control 15.71 positive control 11.90 product test group 9.70

Blood Acetaldehyde (mg/L) Time (h) non-administration group negative control positive control product test group 0 0 0.13 0.04 0.03 0.5 0 1.43 1.06 0.74 One 0 2.35 2.01 1.35 3 0 2.92 2.56 2.05 5 0 1.98 1.63 1.29 8 0 0.46 0.29 0.12

Blood Acetaldehyde AUC non-administration group 0.00 negative control 15.17 positive control 12.69 product test group 9.57

As a result of the test, the product test group containing the active ingredient of the present invention had an increased decomposition effect of about 38% alcohol and about 39% of acetaldehyde compared to the negative control group. In addition, there was a decomposition effect increased by about 18% of alcohol and about 25% of acetaldehyde compared to the positive control group containing the ready-made product ^{* 300 mg/kg.} Considering that Preparation Example 8 of 208 mg/kg was administered to the product test group, this has an increased decomposition effect of about 2.28 times alcohol and about 2.26 times of acetaldehyde per mg/kg compared to the positive control group.

In addition, the Rota-rod test and the Wire test were performed as a hangover relieving behavioral disorder improvement animal test in the group of Table 9 above. For the animals used in the experiment, 6-week-old male Balb/c mice were purchased from Orient Bio (Seongnam, Korea), and were bred by supplying sufficient water and feed while maintaining the room temperature at 22±2°C until used in the experiment. . In the Rota-rod test, the running time was measured without falling at 4 rpm, and the number of times it fell during 30 minutes of motion at 4 rpm was counted as the falling frequency. The results are shown in Table 14 and FIG. 10 . In the wire test, the time taken until the first drop was measured as latency time, and the number of times it fell for 5 minutes was counted as the falling frequency. The results are shown in Table 15 and FIG. 11 .

Running Time (sec) Falling Frequency Time (h) non-administration group negative control positive control product test suite non-administration group negative control positive control product test suite 0 305 298 311 306 4.7 5.1 3.9 4.3 0.5 286 131 143 152 4.1 16.6 16.9 14.1 One 281 122 153 178 4.5 18.1 17.6 15.6 3 313 135 169 181 3.8 19.3 18.1 16.2 5 306 140 172 216 3.2 18.5 15.8 13.2 8 318 162 193 235 3.5 16.3 13.2 10.3

Latency Time (sec) Falling Frequency Time (h) non-administration group negative control positive control product test suite non-administration group negative control positive control product test suite 0 45.2 48.3 46.1 47.2 4.7 4.4 5.1 4.9 0.5 46.6 15.2 16.6 18.9 4.1 15.9 14.1 12.7 One 50.3 12.7 15.2 21.1 3.6 17.7 14.8 13.2 3 48.2 10.8 16.9 22.7 3.8 19.2 16.2 14.3 5 52.7 12.6 18.1 25.9 3.2 18.5 16.5 13.8 8 55.3 11.2 20.6 30.6 2.4 16.3 15.2 11.2

As a result of the test, it was found that the active ingredient for improving hangover of the present invention has a very remarkable effect in improving behavioral disorders among hangover symptoms. In the Rota-rod and Wire tests, which are motor responsive behavior tests, the product test group significantly improved motor function. Specifically, in the case of the Rota-rod test, after 8 hours of drinking, the product test group had an effect of increasing the running time by about 1.45 times and reducing the falling frequency by about 37% compared to the negative control group, and compared the running time of the positive control group by about There was an effect of increasing 1.22 times and reducing the falling frequency by about 22%. In the case of the wire test, compared to the negative control group, the latency time was increased by about 2.73 times and the falling frequency was decreased by about 31%, and compared to the positive control group, the latency time was increased by about 1.49 times and the falling frequency was decreased by about 26%. there was. In particular, considering that there is little difference in blood acetaldehyde between each experimental group after 8 hours, it can be seen that the difference between the Rota-rod test and the Wire test does not come from the difference in the concentration of acetaldehyde in the blood.

From the results of Examples 1 to 4, it was found that the composition comprising the fermented rice bran of the present invention, more specifically, the fermented black rice bran of the present invention, has a very effective effect in preventing and improving hangover, and the composition of the present invention When glutathione was additionally included, it was found that there was a more remarkable hangover prevention and improvement effect.

As described above in detail a specific part of the present invention, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (17)

(a) hydrolyzing rice bran with cellulase and hemicellulase enzymes and amylase enzymes capable of decomposing cell wall components;
(b) preparing a fermented product by inoculating the basidiomycetes in the hydrolyzate in step (a) and culturing; and
(c) treating the fermented product produced by the culturing process in step (b) with a fibrinolytic enzyme; a method for producing a microorganism transformation product for preventing or improving hangover, including.
The method of claim 1,
The basidiomycete mycelium is any one or more selected from the group consisting of shiitake mushroom, shanghai mushroom, chaga mushroom, shiitake mushroom, wood ear mushroom, snowflake mushroom, and chima mushroom.
The method of claim 1,
The fibrinolytic enzyme in step (c) is an enzyme capable of decomposing cell wall components, a method for producing a microorganism transformation product for preventing or improving hangover.
4. The method of claim 3,
The fibrinolytic enzyme is any one or more selected from the group consisting of cellulase, hemicellulase, pectinase and glucanase, a method for producing a microorganism transformation product for preventing or improving a hangover.
The method of claim 1,
The rice bran is black rice bran, a method for producing a microorganism transformation product for preventing or improving hangover.
(a) preparing a microorganism transformation product by the method of claim 1; and
(b) adding glutathione to (a); comprising, a method for preventing or improving a hangover food composition.
7. The method of claim 6,
The glutathione is a glutathione-containing yeast extract, the method for producing a food composition for preventing or improving hangover.
7. The method of claim 6,
(c) adding any one or more selected from the group consisting of yeast, zinc, lactose, cellulose, silicon, magnesium, amino acids, vitamins, and calcium to (b); A method for manufacturing a food composition.
Rice bran bioconversion product obtained by hydrolyzing rice bran with cellulase and hemicellulase enzymes and amylase enzymes, inoculating basidiomycete mycelium, and treating the fermented product with a fibrinolytic enzyme.
10. The method of claim 9,
The basidiomycete mycelium is at least one selected from the group consisting of shiitake mushroom, shanghai mushroom, chaga mushroom, shiitake mushroom, wood ear mushroom, snow oyster mushroom, and chima mushroom.
10. The method of claim 9,
The fibrinolytic enzyme is any one or more selected from the group consisting of cellulase, hemicellulase, pectinase and glucanase, microorganism transformation product.
10. The method of claim 9,
The rice bran is black rice bran, the rice bran bioconversion product.
A food composition for preventing or improving a hangover, comprising the product of claim 9 as an active ingredient.
14. The method of claim 13,
The food composition further comprises glutathione, a hangover prevention or improvement food composition.
15. The method of claim 14,
The glutathione is a glutathione-containing yeast extract, a food composition for preventing or improving a hangover.
14. The method of claim 13,
The food composition further comprises any one or more selected from the group consisting of yeast, zinc, lactose, cellulose, silicon, magnesium, amino acids, vitamins, and calcium, hangover prevention or improvement food composition.
14. The method of claim 13,
The food composition is prepared in the form of beverages, milk, lactic acid bacteria-containing dairy products, gum, tea, vitamin complexes, powders, granules, pills, tablets, capsules, sweets, rice cakes, or bread, hangover prevention or improvement food composition .

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