KR20220119893A - Prebiotics composition for improving intestinal microflora comprising banana peel extract and funtional food comprising the same - Google Patents

Abstract

A prebiotics composition for improving intestinal microflora of the present invention contains a banana peel extract as an active ingredient, wherein the banana peel extract is extracted with lower alcohol having one to four carbon atoms. In addition, the functional food of the present invention may include the prebiotics composition.

Description

Prebiotics composition for improving intestinal microflora comprising banana peel extract and funtional food comprising the same

The present invention relates to a prebiotic composition for improving intestinal flora comprising a banana peel extract containing fructooligosaccharide as a key ingredient as an active ingredient, and a functional food capable of improving the intestinal flora by promoting the growth of probiotics by including the same will be.

Probiotics are intestinal microbes that are beneficial to gut health. Most of them are lactic acid bacteria, and they reduce intestinal pH to create an environment in which harmful bacteria cannot grow.

In addition, the food component of probiotics is an indigestible oligosaccharide called prebiotics, which promotes the growth of probiotics.

Prebiotics are indigestible ingredients that help the growth of beneficial bacteria (probiotics) in the intestine, and are substances that help improve the intestinal environment by becoming a nutrient source for probiotics.

These prebiotics consist of polysaccharide carbohydrates such as oligosaccharides (fructooligosaccharide, xylooligosaccharide inulin), and most of them exist in the form of dietary fiber.

In the prior art for separating probiotics from agricultural products or food, a composition for improving intestinal health containing a deodeok extract, a composition for improving intestinal health including a red yeast rice extract, a prebiotic composition for enhancing the safety of Lactobacillus strains, and the same A stabilization enhancement method and the like are disclosed.

However, if prebiotics can be separated from agricultural by-products such as banana peels, it is possible to process by-products as well as increase economic value. have.

An object of the present invention is to provide a prebiotic composition for using an extract obtained from a banana peel, a by-product, as a prebiotic material.

Another object of the present invention is to provide a functional food capable of improving intestinal flora by promoting the growth of probiotics by utilizing the prebiotic composition.

In order to achieve the above technical problem, the prebiotic composition for improving intestinal flora according to an embodiment of the present invention includes a banana peel extract as an active ingredient, and the banana peel extract is extracted with a lower alcohol having 1 to 4 carbon atoms. characterized.

In addition, the banana peel extract may include fructooligosaccharide.

The functional food according to an embodiment of the present invention may include the prebiotic composition as described above.

According to the present invention, most prebiotics are currently chemically synthesized. According to the present invention, prebiotics can be extracted and used from the banana peel, a food by-product, so that a new prebiotic material can be provided. In addition, there is an advantage of reducing the cost required for the by-product treatment.

In addition, since food containing prebiotics has the same meaning as prebiotics consumed in daily life, functional foods such as cookies containing banana peel extract according to the present invention as a prebiotic material are a new concept of prebiotics. As a combination of probiotics and food, it can provide a starting point for health care.

1 is a view showing the results of HPLC-RID comparative analysis of banana peel extract and standard fructooligosaccharide (FOS).
Figure 2 is a view showing the H NMR relative analysis results of the standard FOS compared to the banana peel extract.
Figure 3 is a view showing the C NMR relative analysis results of the standard FOS compared to the banana peel extract.
Figure 4 is a view of quantitative analysis and HPLC-based comparative analysis results of FOS and banana peel purified extract (BPPE).

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood that the embodiments described below are illustratively shown to aid understanding of the invention, and the present invention may be implemented with various modifications different from the embodiments described herein. However, in the description of the present invention, when it is determined that a detailed description of a related known function or component may obscure the gist of the present invention, the detailed description and specific illustration thereof will be omitted.

In the present invention, "for improving intestinal flora" means promoting the proliferation or growth of beneficial intestinal bacteria and inhibiting the proliferation or growth of harmful intestinal bacteria, but maintaining a balance between beneficial intestinal bacteria and harmful bacteria.

The "intestinal beneficial bacteria" may refer to microorganisms that live in the intestine and exert beneficial effects on the human body. For example, beneficial intestinal bacteria may include probiotics.

The term "intestinal harmful bacteria" may refer to microorganisms that live in the intestine and have harmful effects on the human body, such as enteritis, Escherichia coli, Clostridium sp., Staphylococcus genus (Staphylococcus sp.) and the like.

In addition, in the present invention, "probiotics" may mean microorganisms that have a good effect on health in the body, Lactobacillus sp., Lactococcus sp., Streptococcus genus (Streptococcus) sp.), Enterococcus sp., Pediococcus sp., Bifidobacterium sp., and the like.

In the present invention, the term "prebiotics" may mean a component that is used by microorganisms including beneficial bacteria to promote the growth or activity of microorganisms, thereby exhibiting a good effect on the health of the host.

In the present invention, the term "functional food" means using food materials or ingredients that have a useful effect on health, manufacturing and processing in a general form, and ingesting it by a general method, or ingesting it routinely as food do.

In the present invention, the functional food may be for improving the intestinal flora, by improving the intestinal flora, it is possible to improve constipation, diarrhea or well-related diseases.

In the present invention, the food may be a heated food or an unheated food, which is because the heat stability of the banana peel extract included in the prebiotic composition is excellent.

In the present invention, the food includes plant food, animal food, etc., starch food, protein food, fatty food, natural food, processed food, beverage, etc., agricultural food, livestock food, aquatic food, etc. Regardless of stocks, caustics, favorite foods, seasonings, etc., canned foods, retort foods, instant foods, dried foods, frozen foods, fermented foods, etc.

In the present invention, the food is confectionery/bread products, dairy products, meat products, fish meat products, tofu or jelly products, edible oils and fats, noodles, teas, beverages, special nutritional foods, health supplements, seasoning foods, ginseng products, pickled kimchi foods , raisins, fruits, vegetables, dried fruit or vegetable products, cut products, fruit juices, vegetable juices, mixed juices thereof, noodles, livestock processed foods, aquatic processed foods, dairy products, fermented milk foods, soybean foods, grain foods , microbial fermented foods, confectionery, condiments, processed meat, beverages, etc., but are not limited thereto.

Hereinafter, the present invention will be described in detail through examples. However, these Examples are only for explaining the present invention in detail, and the scope of the present invention is not limited by these Examples.

<Example 1>

1. Materials and Methods

(One). Preparation of by-product samples

After the banana peels were well dried in the shade, the dried samples were crushed. The pulverized powder was stored in a 50 ml conical tube.

(2). Extraction of by-product samples

Banana peels used as samples were degreased by the Soxylet method (Palaniappan, A et al 2017). 100ml sodium acetate buffer and 1mg α-amylase were added to 50g of the degreased sample, cooled at 95℃ for 12 hours, and 100mg glucoamylase was mixed at 55℃ for 48 hours. heated.

After the sample was destroyed by centrifugation at 3000 rpm for 20 minutes and extracted, 100 g of the sample and 250 ml of DDW were mixed and stored at room temperature for 2 hours. After centrifuging the solution at 3000 rpm for 20 minutes, the supernatant was removed, and 99% ethanol was added 3 times, mixed well, and then the ethanol was evaporated to obtain an extract.

(3). Growth promotion effect

For growth promotion test, 8 strains (Pediococcus acidilactici SDL1405, Pediococcus acidilactici SDL1406, Pediococcus acidilactici SDL1402, Streptococcus thermophilus SCML300, Streptococcus thermophilus SCML337, Weissell acibarsusia SCCB2306) cultured in liquid medium were used.

Absorbance was measured after incubation using a 12-well cell plate at 600 nm for 12 hours using a spectrophotometer.

A mixture of a prebiotic solution and a culture solution diluted by 10, and a mixture of a prebiotic solution and a general nutrient medium (control) were compared and analyzed.

a) Commercial prebiotic FOS treatment

Nutrient medium (Peptone 10.0g/L, beef extract 10.0g/L, calcium chloride 5.0g/L, sterilized pH 7.3±0.1) 1ml, Commercial prebiotic solution (FOS) (SIGMA-F8052-50G) 1ml, diluted Each 1 ml of the culture medium was placed in a 12-well cell plate, and FOS aqueous solution concentrations of 100, 150, and 200 mg/ml were used. As a control group, 2 ml of nutrient medium and 1 ml of culture solution were added, and 3 ml of sterile distilled water (DW) was used as a blank.

The absorbance was measured at 600 nm using a spectrophotometer, and after measuring the initial value, the absorbance was measured every 3 hours while stored in an incubator at 37° C. for 12 hours. This experiment was repeated 3 times, and the results used the mean and standard deviation of 3 replicates.

b) Banana peel extract treatment

1ml of nutrient medium, 1ml of banana peel extract solution, and 1ml of diluted culture medium were placed in a 12-well cell plate. The concentration of the banana peel extract solution was 1, 2.5, 5, 7.5, and 10 mg/ml.

As in the FOS treatment experiment, 2 ml of a nutrient medium and 1 ml of a culture medium were added to the control group, and 3 ml of sterile distilled water (DW) was used as a blank. The absorbance at 600 nm was measured using a spectrophotometer, and after measuring the initial value, the absorbance was measured every 3 hours while stored in an incubator at 37° C. for 12 hours. This experiment was repeated 3 times, and the mean and standard deviation of 3 replicates were used for the results.

Isolation, purification and characterization of banana peel extract

a) High Performance Liquid Chromatography - Evaporative Light Scattering Detector (HPLC-ELSD) Sugar content was analyzed using an Agilent 1260 liquid chromatography system (1260 RID, Agilent, USA). The mobile phase was 80% acetonitrile at a flow rate of 1 mL min, and the concentration was expressed in mg per 100 g FW.

Isocratic solvent acetonitrile: water (75:25) was used as a carrier for identification and quantification of sugars present in FOS. The experiments were performed by HPLC (SPD 20A, Shimadzu, Japan) using an Ashahipak NH2P-504E (250 mm x 5.0 mm, Shodex, Japan) column at 30°C, and the phases were separated at a flow rate of 1 mL min.

Filtration using a polytetrafluoroethylene (PTFE) membrane (0.45 μm) removed other than FOS prior to analysis. Sugar was detected through an evaporative light scattering detector (ELSD, Varian, UK) (nebulizer = 50 °C maintenance, evaporator temperature = 90 °C, nitrogen gas = 1.6 bar) by injecting 20 μl of induced FOS. HPLC analysis was also performed on standard FOS, banana peel extract, and commercial FOS, and the concentration was expressed in mg/g.

b) Nuclear magnetic resonance (NMR spectroscopy was performed by dissolving an unknown compound isolated by preparative HPLC in CDCl3).

NMR spectra were investigated using a 600 MHz FT-NMR spectrometer (Bruker Avance II-600, Ettlingen, Germany).

A contact time of 3 min and a1H90 pulse length of 4 ms were used, and the SPINAL-64 decoupling sequence separated protons using a high-frequency electric field strength of 83 kHz.

c) Fourier Transform Infrared Spectroscopy (FTIR) FT-IR Spectroscopy FT-IR spectra for carbohydrates (FOS & Banana purified extract) were recorded on a Perkin-Elmer Frontier FT-IR spectrometer instrument. All test samples were prepared as KBr pellets and scanned against an empty KBr pellet background at a resolution of 4.0 cm.

(5). In vivo efficacy analysis using C. elegance model

a) Nematode and stage of development C. elegans is divided into four growth stages (L1, L2, L3, L4). is called the L4 stage. The nematodes were stored at 20° C. after applying 50 μL of E. coli OP50 on NGM (nematode growth medium) agar medium having a diameter of 35 mm. The C. elegans (N2) strain was provided by the Caenorhabditis Genetic Center (CGC), Minnesota.

b) Bacterial strains and growth media

Methylene-resistant Staphylococcus aureus and Escherichia coli OP50 strains were provided from the US Food Fermentation Laboratory Culture Collection (Wyndmoor, PA., USA), and strains grown in Trypticase soy broth (TSB, BD Biosciences, San Jose, CA, USA) - Stored at 80°C.

Each culture was used for experiments after incubation at 37° C. for 24 hours using TSA and MRS (BD Biosciences).

(6). Characterization of prebiotic cookies using banana peel extract

a) manufacture of cookies

Cookie dough was prepared with unsalted butter (20.5%), sugar (17.6%), eggs (9.9%), flour (51.6%) and baking powder (0.4%). Cookies containing prebiotics and banana peel extract were added instead of 10 mg of sugar.

Add sugar to butter and mix at room temperature, then add eggs and mix. Flour and baking powder were added and mixed with a spatula, then divided into uniform sizes and transferred to a plunger.

Thereafter, prebiotics and extracts were added to each dough, and the dough weighing 13-14 g was cut into 50 mm wide and 10 mm long to form a certain shape, and then baked in an oven preheated to 180° C. for 15 minutes.

b) the size of the cookie

Diameter, height and weight were measured as follows. The diameter was measured by connecting both ends passing through the center of each cookie, and the height was measured from the bottom to the top surface of the cookie.

Each measurement value is expressed in mm. The weight of the cookie was measured with a scale, and the unit was expressed in g. The diameter, height, and weight were measured three times each.

c) chromaticity measurement

The chromaticity of the cookie was measured with a colorimeter, and the values of brightness, redness, and yellowness were measured three times and expressed as the average value.

As described above, the present invention has been described in detail based on a preferred embodiment of the present invention, but the present invention is not limited to a specific embodiment, and the technical idea of the present invention and the Of course, various modifications and variations are possible within the equivalent scope of the claims to be described later.

Claims (3)

Contains banana peel extract as an active ingredient,
The banana peel extract is a prebiotic composition for improving intestinal flora, characterized in that it is extracted with a lower alcohol having 1 to 4 carbon atoms.
The method of claim 1,
The banana peel extract is a prebiotic composition for improving intestinal flora comprising fructooligosaccharide.
A functional food comprising the prebiotic composition of claim 1 or 2.

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