TW201801740A - Use of black garlic water extracts in manufacture of medicament for improving intestinal emptying and foods containing black garlic water extract - Google Patents

Abstract

This invention provides a use of black garlic water extracts in manufacture of a medicament for improving intestinal emptying. The rate of intestinal emptying may improve up to 65%~80% by administrating the medicament to a subject in effective amount. This invention also provides foods containing black garlic water extract.

Description

Use of black garlic water extract for preparing medicine for promoting intestinal emptying and food containing black garlic water extract

The invention relates to a black garlic water extract use and food thereof, in particular to a use of a black garlic water extract for preparing a medicine for promoting intestinal emptying and a food containing black garlic water extract.

Since ancient times, garlic has been widely used as a food or spice in daily diet. In addition to being used as a food, it also has good physiological activity. It is also a medicine for both medicine and food. Traditional Chinese medicine records record garlic flavor. It has the effect of "warm and healthy stomach, digestion and qi, detoxification and insecticide". The research report also pointed out that garlic has good anti-oxidation, anti-bacterial, prevent cardiovascular diseases and other physiological activities as well as good anti-tumor effects. In addition, the study also pointed out that garlic also has a good laxative effect. The main active ingredient of garlic comes from the fat-soluble sulfide contained in garlic, including alliin, allicin, diallyl sulfide (DAS), diallyl disulfide ( Diallyl disulfide (DADS) and diallyl trisulfide (DATS), etc. However, the garlic is broken to produce a unique spicy taste, mainly from allicin, which is discouraged by many people.

The black garlic manufacturing process mainly uses the Mena reaction to control the fresh garlic that has been filtered in a high temperature and high humidity environment. During the process, the garlic-specific allicin is converted into a non-garlic odor and low irritant sulfide. , γ-glutamyl cysteine (γ-glutamyl cysteine) is converted to S-allyl cysteine (S-allyl cysyeine, SAC), protein is broken down into amino acids, carbohydrates are broken down into sugar, garlic cloves It also changed from white to dark brown, and finally cooled and dried. Black garlic is soft and elastic. It is soft and sweet after the entrance and has no spicy and unpleasant smell of garlic. It can be eaten directly. It is a popular health food in Europe, America, Japan and Korea in recent years. The Mena reaction occurs mainly because of the non-enzymatic browning reaction between the amine group and the carbonyl group in the food. It is generally believed that the maillard reaction products (MRP) will give the food a special color and flavor. The study also pointed out that black In the garlic process, the Mena reaction causes the MRP of the sugar and the amino acid to have stronger antioxidant activity than the garlic. However, few people have further explored other uses of black garlic extract.

In view of the above-mentioned problems, the object of the present invention is to provide a black garlic water extract having a function of promoting gastric emptying, and the present invention also provides a food containing black garlic water extract and used for preparing the medicine. the use of.

In view of the above, the present invention provides a use of a black garlic water extract for the preparation of a medicament for promoting intestinal emptying, wherein the black garlic water extract can have a small intestinal emptying rate of 65% to 75% at an effective dose.

Preferably, the black garlic water extract is prepared by extracting black garlic with 50% alcohol to obtain a crude extract of black garlic, and then obtaining a water layer obtained by liquid-liquid extraction of the crude black garlic extract with water. .

Preferably, the black garlic water extract has a total polyphenol content of from 50 mg/ml to 62 mg/ml.

Preferably, the black garlic water extract has a superoxide dismutase activity of from 4000 U/g to 5000 U/g.

Preferably, the black garlic water extract comprises a water soluble sulfide.

In view of the above, the present invention further provides a food product having a gastrointestinal emptying comprising a black garlic water extract.

In order to make the above-mentioned objects, technical features, and gains after actual implementation more obvious, a more detailed description will be given below with reference to the corresponding drawings in the preferred embodiments.

The present invention provides a use of a black garlic water extract for preparing a drug for promoting intestinal emptying, and the black garlic water extract can have a small intestinal emptying rate of 65% to 75% at an effective dose. The invention further provides a food product having a gastrointestinal emptying comprising a black garlic water extract.

The method for preparing the black garlic water extract can be obtained by extracting black garlic with 50% alcohol to obtain a crude extract of black garlic, and then extracting the crude extract of black garlic with liquid water obtained by liquid-liquid extraction, but Without limitation, the black garlic extract can also be obtained by directly extracting the crude extract of black garlic with water.

The above method can make the total polyphenol content of the black garlic water extract range from 50 mg/ml to 62 mg/ml, and the superoxide dismutase activity is between 4000 U/g and 5000 U/g, which means that it has anti- The oxidatively active extract is extracted in the aqueous layer.

In addition, in the manufacturing process of black garlic, the garlic has not undergone any processing and destruction procedures, and only the temperature and humidity regulation induces the Mena reaction. Therefore, the alliinase in the raw garlic does not release the cleavage acid. Allicin, or the conversion of allicin to alliin. Instead, gamma-glutamylcysteine in garlic is converted to the less irritating water-soluble sulfur-containing compound S-allylcysteine (SAC). Therefore, when a food or a drug is prepared using a water-soluble extract of black garlic, the gastrointestinal irritation is also moderated.

The extraction method of the black garlic extract of the present invention is as follows

The black garlic was broken and weighed, and the crude extract of black garlic was obtained by extracting 3 times with a weight ratio of 50% alcohol, black garlic: alcohol = 1:4. After that, liquid-liquid extraction is carried out with 5 times by weight of n-hexane of the crude extract of black garlic. After the extraction, the mixture is filtered while hot, and this step is repeated at least 3 times. After the extraction is complete, the solution is followed by dichloromethanol and ethyl acetate. , n-butanol and water are subjected to liquid-liquid extraction according to the foregoing steps, and the extraction process is combined with GC or HPLC to analyze the components to confirm complete extraction, and finally, n-hexane, dichloromethanol, ethyl acetate, n-butanol, and the like are obtained. Extraction of five different polarities of water.

The present invention measures the intestinal propulsion rate by the following method

The rats were administered with a gavage solution (containing 10% activated carbon and black garlic or raw garlic extract to be tested), and then the emptying rate was calculated. The use of activated carbon is characterized by its black color and easy observation. As another indicator of gastrointestinal emptying. After 30 minutes, the rats went to the head to sacrifice, then cut the abdominal cavity and tied them to the cardia. The stomach and small intestine were taken out completely, and the dry weight, number of grains, water and shape of the stool were observed, and the carbon transfer rate was calculated to represent the small intestine propulsion rate. (Gastrointestinal emptying rate), the formula of the small intestine propulsion rate is as follows:

Carbon transfer rate = (activated carbon mark / intestinal length) x 100%

The result is as follows

Table 1. Comparison of crude extracts of black garlic and raw extracts of raw garlic for gastrointestinal emptying

Table 1 compares the drug DMP (Dopperidone), 50% alcohol extracted black garlic extract, 50% alcohol extract of raw garlic extract, and the gastric emptying rate at a treatment dose of 500 mg/kg. . As shown in Table 1, the crude extract of black garlic can effectively promote gastrointestinal emptying, and the small intestine propulsion rate is 62±8.2%, which is better than raw garlic extract.

The crude extract of black garlic was further subjected to layered extraction with n-hexane, dichloromethanol, ethyl acetate, n-butanol and water. When the total extraction amount was taken as 100%, the proportion of each layer was as follows:

Table II

It can be seen from Table 2 that after extraction by different layers, the n-butanol layer and the water layer have a higher extraction rate, so the two layers are selected for analysis of antioxidant capacity.

Table 3. Polyphenols, flavonoids and superoxide dismutase activity in black garlic and raw garlic

The results in Table 3 show that the SOD activity of the black garlic aqueous layer extract is 4460.43±329.68 U/g, the total polyphenol content is 59.52±0.18 mg/mL, and the total flavonoid content is higher in the n-butanol layer, indicating the water layer. The extract has a large potential for antioxidant activity. In addition, the literature shows that excessive oxidative stress affects the function of the gastrointestinal system. Therefore, the aqueous layer extract is used for the gastrointestinal emptying test.

Table 4

It can be seen from Table 4 that when the dose is 500 mg/kg, the emptying rate of the extract of black garlic water layer can reach 69.3±8.1%, which is close to the drug DMP which generally promotes gastric emptying, so the black garlic water layer is extracted. The substance does have the effect of promoting gastrointestinal emptying.

The above is intended to be illustrative only and not limiting. Any equivalent modifications or alterations to the spirit and scope of the invention are intended to be included in the scope of the appended claims.

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Claims (10)

A use of a black garlic water extract for preparing a drug for promoting intestinal emptying, wherein the black garlic water extract has an intestinal emptying rate of 65% to 80% at an effective dose. The use according to claim 1, wherein the black garlic water extract is prepared by extracting black garlic with 50% alcohol to obtain a black garlic extract, and then extracting the black garlic extract. The water is obtained by performing a liquid-liquid extraction to obtain a water layer. The use according to claim 1, wherein the black garlic water extract has a total polyphenol content of 50 mg/ml to 62 mg/ml. The use according to claim 1, wherein the black garlic water extract has a superoxide dismutase activity of from 4000 U/g to 5000 U/g. The use of claim 1, wherein the black garlic water extract comprises a water-soluble sulfide. A food product having a gastrointestinal emptying comprising a black garlic water extract having an intestinal emptying rate of 65% to 80% at an effective dose. The food product according to claim 6, wherein the black garlic water extract is prepared by extracting black garlic with 50% alcohol to obtain a black garlic extract, and then extracting the black garlic extract The water is obtained by performing a liquid-liquid extraction to obtain a water layer. The food of claim 6, wherein the black garlic water extract has a total polyphenol content of 50 mg/ml to 62 mg/ml. The food of claim 6, wherein the black garlic water extract has a superoxide dismutase activity of from 4000 U/g to 5000 U/g. The food of claim 6, wherein the black garlic water extract comprises a water-soluble sulfide.