WO2013066050A1

WO2013066050A1 - Composition for preventing raised blood pressure comprising salicornia herbacea and garlic, and production method therefor

Info

Publication number: WO2013066050A1
Application number: PCT/KR2012/009072
Authority: WO
Inventors: 함경식; 조정용; 박선영; 사오라야찬무앙; 고천성
Original assignee: 목포대학교산학협력단
Priority date: 2011-10-31
Filing date: 2012-10-31
Publication date: 2013-05-10
Also published as: KR20130047043A

Abstract

The present invention relates to a composition for preventing raised blood pressure comprising Salicornia herbacea and garlic. More specifically, sodium chloride and minerals and organic substances contained in Salicornia herbacea and garlic have been prepared by subjecting same to high-pressure hot-water extraction and then spray drying, and the resulting Salicornia herbacea garlic salt has an outstanding effect in reducing oxidative stress without increasing blood pressure, in that it has been confirmed to inhibit enzymes involved in blood pressure elevation, and, when used in salt-sensitive rats, salt intake inevitably raises the blood pressure but, after no more than an initial slight rise, the systolic and diastolic blood pressures hardly increase at all, and, as compared with salt, reduced ACE activity is exhibited, the amount of NO produced is increased, the amount of expression of vascular epidermal growth factor (VEGF) which is involved in lowering blood pressure is heightened, while myosin phosphatase is inhibited and the vascular tone is improved and there is a decreased amount of expression of RhoA, which is involved in raising blood pressure, and oxidative stress in the body is reduced.

Description

Elevated blood pressure preventing composition comprising hamwort and garlic and method for producing same

The present invention relates to a composition having a blood pressure increase preventing effect and a method for producing the same.

In recent years, life expectancy has increased, and life expectancy is increasing due to chronic life expectancy. WHO reports that 60% of the causes of death worldwide are diseases such as cardiovascular system, diabetes, obesity and cancer. Among them, cardiovascular disease has been pointed out as the leading cause of death in Korea, and the representative disease of cardiovascular disease is hypertension.

Hypertension refers to abnormally elevated blood pressure and is one of the main causes of aggravating cardiovascular disease and increasing mortality. If hypertension is defined as hypertension when the systolic blood pressure is 140 mmHg or more and the diastolic blood pressure is 90 mmHg or more.

Types of hypertension include essential hypertension and secondary hypertension. Among them, essential hypertension is unknown hypertension and accounts for 80% to 90% of hypertensive patients.

Although the cause of essential hypertension is not clear, genetic factors such as salt sensitivity are greatly affected, and it is also known to be caused by stress, obesity, mental state change, and excessive salt intake.

In particular, the sensitivity is accounted for 30% to 50% of patients with essential hypertension, and 10% of blood pressure is known to increase with high salt (200 to 250 mEq Na ⁺ / day) for one week. Currently, the WHO / ISH recommends that adults consume less than 5 g of salt daily, while the Japanese Society of Hypertension recommends less than 7 g.

Salt, which is the main ingredient that causes blood pressure rise, has a negative effect on health, causing changes in blood vessel structure and oxidative stress, causing endothelial dysfunction and cardiovascular dysfunction, which increases blood pressure. Known. Due to the problems associated with salt intake is to avoid excessive salt intake.

Salts used in blood pressure studies in animal experiments were salts with few minerals, and very little research was conducted on salts containing a large amount of minerals. Among the minerals, minerals such as Na, K, Ca, and Mg are known to suppress blood pressure rise. In other words, K increases the production of NO to relax the endothelial blood vessels, Ca affects the contraction and relaxation of muscles and blood vessels, and in hypertensive patients, blood pressure is reduced by relaxing the blood vessels. In addition, Mg is known to affect the blood pressure by causing changes in NO production and vascular structure.

Salts can be broadly classified into rock salt, refined salt, recontaminated salt and sun salt, and are known to have different mineral contents depending on the type of salt. In other words, rock salts and refined salts consumed by people all over the world have NaCl content of more than 99%, while minerals such as K, Ca, and Mg have almost no minerals, but tidal flat salt produced in Korea has 85% NaCl content, whereas K, The content of minerals such as Ca and Mg was very high.

Recently, rats that consumed only a few minerals in insulin signaling inhibited insulin signaling by increasing serine phosphorylation of insulin receptor substrate-1 (IRS-1), but mineral-rich sun salt Rats have been shown to reduce serine phosphorylation of IRS-1 to increase insulin signal transduction and increase glucose utilization.

In addition, salts rich in minerals have been shown to reduce blood pressure and reduce oxidative damage in salt and rats compared to salts with little or no minerals. Therefore, minerals such as K, Ca, and Mg except Na have a positive effect on suppressing blood pressure rise or lowering insulin resistance.

Meanwhile, low-chlorine products with low NaCl concentration and artificially added other minerals are also on the market. However, the concentration of minerals that are beneficial and harmful to the human body is very narrow, although there are some differences depending on the minerals. Therefore, intake of salt containing balanced minerals may be more beneficial to health. However, even salt that contains an appropriate concentration of minerals (tidal flat salt), salt alone has a limit in reducing blood pressure rise.

Intake of salts rich in organic substances and minerals from natural sources is expected to have an effect on suppressing blood pressure rise. There is an urgent need to develop a composition for preventing blood pressure rise derived from natural substances that does not have side effects such as weight gain and does not raise resistance or stability even after long-term use. In particular, the three sides are the sea, in consideration of the geographical environment of Korea, which is rich in marine resources, there is an increasing demand to develop a composition that can prevent blood pressure rise from natural marine materials.

The present invention is to improve the problems of the prior art as described above, to prevent or improve the composition of blood pressure increase, specifically to taste salty, while being able to replace salt, unlike salt to prevent or improve blood pressure rise It is an object of the present invention to provide a salt replacement composition and a method for producing the same.

In order to achieve the above object, it is an object of the present invention to provide a food substitute composition for salt replacement prepared from seaweed and garlic. The food additive composition may have an effect of preventing, suppressing or improving blood pressure.

Specifically, the salt substitute food additive composition may be a salt substitute food additive composition having a high blood pressure suppressing or preventing effect including hot water extracts of the mixture of seaweed and garlic as an active ingredient.

More specifically, the salt substitute food additive composition is dried crushed leaf and stem of the seaweed and ground crushed seaweed ground and garlic based on the weight of 9.9: 0.1 (seaweed: garlic) to 7: 3 (seaweed: garlic) Mixing at a content ratio; Hot water extraction for 2 hours to 12 hours at 100 to 175 ℃ and 10 atm (atm) to 17 atm (atm) of the mixture of the seaweed and garlic mixture to prepare a hot water extract and garlic and hot water extract It may be a salt substitute food additive composition having a high blood pressure inhibiting or preventing effect that is prepared by the method comprising the step of spray drying to dry.

In addition, the present invention comprises the step of mixing the leaves and stems of the vinegar and dried and ground crushed seaweed grinding and garlic by 9: 1 (seaweed: garlic) by weight; Blood pressure comprising the step of producing hot water extract and the hot water extract garlic and garlic hot water extract for 5 hours under conditions of 130 ℃ and 15 atm (atm) and spray drying the water and garlic hot water extract It may be a method of preparing a seaweed garlic salt having a synergistic inhibitory or preventive effect.

The composition prepared by using the seaweed and garlic of the present invention, that is, the salt prepared by using the seaweed and garlic, has an excellent antihypertensive effect while having NaCl content equivalent to that of a natural salt known to have superior antihypertensive activity than ordinary salts. It was confirmed that. Specifically, the seaweed garlic salt prepared by the preparation method of the present invention has angiotensin converting enzyme inhibitory activity, which is a blood pressure increase factor, and confirmed by using salty rats, as a result, almost completely suppresses the blood pressure increase resulting from salt intake. Rather, because it reduces oxidative stress, it was confirmed that the blood pressure increase caused by salt intake could be suppressed.

In addition, the use of edible seaweed and garlic in general is not a side effect, and the problem is not a problem, and because it is economically advantageous because it uses the seaweed and garlic produced abundantly in the west coast of Korea, especially Jeollanam-do, the effect is very large industrially. will be.

1 is a flow chart schematically showing a method of manufacturing a seaweed garlic salt, which is a functional salt having a blood pressure increase suppressing effect according to an embodiment of the present invention.

Figure 2 compares the effect of inhibiting the increase in systolic blood pressure from salt intake during dietary preparation of seaweed garlic salt when saltwort garlic salt is used in salt-infested rats according to an embodiment of the present invention. It is a graph shown.

Figure 3 compares the effect of inhibiting the increase in diastolic blood pressure from salt intake during dietary preparation of seaweed garlic salt in comparison with the salt salt group and sea salt diet group It is a graph shown.

Figure 4 is a graph showing the angiotensin converting enzyme activity of the blood pressure-enhancing enzymes in the plasma of the saltwort garlic salt group when the saltwort garlic salt according to an embodiment of the present invention in salty rats.

Figure 5 is to increase the expression level of vascular endothelial growth factor (VEGF) involved in lowering blood pressure by increasing the amount of NO production in the kidney when the seaweed garlic salt according to an embodiment of the present invention in salty rats It shows the effect.

6 is a RhoA expression involved in increasing the blood pressure by increasing the vascular tone by inhibiting myosin phosphatase in the kidney when the seaweed garlic salt is used in salty mice according to an embodiment of the present invention. It is a graph showing the effect of lowering the amount.

7 is a graph showing the antioxidant activity from the results showing that the seaweed garlic salt diet reduces lipid peroxides in the plasma when the seaweed garlic salt according to an embodiment of the present invention is used in salty rats.

Hereinafter, preferred embodiments of the present invention are described. However, the following examples are only preferred embodiments of the present invention, and the present invention is not limited to the following examples.

실시예 1. 함초와 마늘을 포함하는 기능성 가공소금의 제조Example 1. Preparation of functional processed salt containing seaweed and garlic

The seaweed used in the present invention was grown in Jeollanam-do, Jeollanam-do, and it was used after it was naturally dried after harvesting it in 2008. Garlic used in the present invention was used in 2008 purchased in Shinan-gun, Jeollanam-do.

A method of preparing seaweed garlic salt using seaweed and garlic is as shown in FIG. 1. More specifically, 1,000 g of dried dried seaweed, 900 g of dried seaweed and 100 g of dried garlic or 700 g of dried seaweed, and 300 g of dried garlic, respectively, were mixed, and then 10 L of water was added thereto to the high-pressure extractor. Put in. The dried seaweed and fresh garlic mixture were extracted with high-pressure hot water for 5 hours at a temperature of 130 ° C. and a pressure of 15 atmospheres (atm), followed by filtration to obtain a high-pressure hot water extract. The obtained seaweed garlic high pressure hot water extract was spray-dried using a spray dryer to prepare seaweed plant salt (GG).

실시예 2. 함초식물소금들의 이화학적 특성Example 2 Physicochemical Properties of Seaweed Plant Salts

The physicochemical characteristics of seaweed garlic salt prepared in Example 1 were investigated. The results obtained by measuring the physicochemical properties are shown in Table 1 below.

More specifically, the pH of the seaweed garlic salt was measured by using a pH meter after the sample concentration was a 10% solution, and salinity was measured by the Mohr method.

Table 1

sample	pH	Sodium Chloride (%)
Seaweed Salt	6.54	55.5
Seaweed Garlic Salt 1 (9: 1 (Seaweed Weight: Garlic))	4.34	38.0
Seaweed Garlic Salt 2 (7: 3 (Seaweed Weight: Garlic))	4.48	35.5

As shown in Table 1, the pH of the saltwort salt prepared from the high-pressure hot water extract of seaweed was pH 6.54, and the pH of the seaweed garlic salt prepared from the high-pressure hot water extract extracted with high-pressure hot water with garlic was pH 4.34 or pH 4.48. It was. The saltwort salt obtained from the high-pressure hot water extract of only the seaweed, that is, the seaweed salt prepared from the high-pressure hot water extract of seaweed, had a salinity of 55.5% and the salinity tended to decrease as the amount of garlic added increased.

실시예 3. 함초마늘소금들의 안지오텐신 전환 효소 (ACE) 저해 활성Example 3. Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Seaweed Garlic Salts

In order to confirm the antihypertensive activity of the seaweed garlic salt prepared in Example 1, the angiotensin converting enzyme inhibitory activity was first confirmed, and the results are shown in Table 2.

More specifically, after rabbit rabbit acetone powder (Sigma, USA) in 0.1 M sodium borate buffer (pH 8.3) containing 0.3 M NaCl at a concentration of 1g / 10ml (w / v) for 24 hours at 4 ℃, The angiotensin converting enzyme coenzyme liquid was obtained by centrifuging at 4000 degreeC and 4 degreeC for 40 minutes.

The angiotensin converting enzyme inhibitory activity was added to 100 μl of 0.1 M sodium borate buffer (pH 8.3) and 50 μl of the obtained angiotensin converting enzyme coenzyme solution to 50 μl of the 1% sample prepared using each salt. After preliminary reaction for 5 minutes at 50 ° C., 50 μl of substrate prepared by adding 25 mg of hippuryl histidyl leucine (HHL) to 5 ml of 0.1 M sodium borate buffer (pH 8.3) containing 0.3 M NaCl was added for 30 minutes at 37 ° C. Reacted.

After the reaction, 250 μl of 1 N HCl was added to stop the reaction, 1.5 ml of ethyl acetate was added thereto, stirred for 15 seconds, and centrifuged at 4 ° C. and 3000 × g for 5 minutes to obtain 1 ml of a supernatant. After completely drying the supernatant at 120 ° C. for 30 minutes, 3 ml of distilled water was added again, and the absorbance at 228 nm was measured to measure angiotensin converting enzyme inhibitory activity, and the results are shown in Table 2 below.

As a control, 50 μl of distilled water was put in place of the salt, and the angiotensin converting enzyme inhibitory activity was calculated using the following formula.

[formula]

[Revision 26.02.0013 under Rule 91]

TABLE 2

sample	Enzyotene converting enzyme (ACE) inhibitory activity (%)
Seaweed Salt	40.51
Seaweed Garlic Salt 1 (9: 1 (Seaweed Weight: Garlic))	60.00
Seaweed Garlic Salt 2 (7: 3 (Seaweed Weight: Garlic))	67.11

As shown in Table 2, both the seaweed salt and seaweed garlic salt obtained in Example 1 showed angiotensin converting enzyme inhibitory activity. In particular, garlic-containing garlic salts had higher angiotensin-converting enzyme inhibitory activity than that of salt-containing salts, and the more garlic was added, the higher the inhibitory activity was. However, as the amount of garlic added increased, the salinity was lowered, and the garlic aroma was too strong, suggesting a bad flavor. Therefore, it was judged that it is suitable to mix 100 g of garlic with 900 g of seaweed during the preparation of seaweed garlic salt.

실시예 4. 동물실험에서 함초마늘소금의 혈압 상승 억제 효과Example 4 Inhibitory Effect of Seaweed Garlic Salt on Blood Pressure Rise in Animal Experiments

In Example 3, the anti-hypertensive activity was confirmed by using angiotensin converting enzyme inhibitory activity, and when the saltwort salt and the seaweed garlic salt prepared in Example 1 were used in salty rats, whether the blood pressure increase resulting from salt ingestion was suppressed. It was confirmed.

The experimental animals used in the present invention were purchased from Daolol Science Co., South Korea, 8-week-old male Dahl salt-sensitive rats, their average weight was 390 ± 20 g.

The salted mice were prepared by breeding general feed on the basis of AIN-93G, and were bred under conditions of temperature of 20 ° C., humidity of 50% to 60% relative humidity, and lighting conditions of 12 hours of lighting cycle. Free to eat. The experimental animals were acclimated for 2 weeks and then weighed and classified into each experimental group (n = 4).

Of the experimental animals, the experimental group was prepared to meet the 3% sodium chloride content in each treatment group. The prepared feed was adjusted in consideration of the NaCl content of the seaweed salt and seaweed garlic salt identified in Example 2, the dose of the seaweed salt and seaweed garlic salt. Specifically, feeds containing 3% sun salt (w / w, sun salt group), 2% sun salt and about 2% sea salt, and diets containing 2% sun salt and about 2% seaweed garlic salt respectively. A high salt diet was prepared using (Soncho garlic salt group).

The blood pressure measurement used for assaying the effect of inhibiting the increase in blood pressure of seaweed garlic salt using the experimental animal was used by applying the tail-cuff method.

Specifically, when the blood pressure is measured, the rats are put in a narrow cage and take a long time to stabilize, and also a large amount of stress from the outside is provided by installing a measuring device in the tail, so that the deviation of the analyzed blood pressure value is large. To compensate, the systolic system can be inserted at the beginning of the experiment using a PA-C40 Transmitter (Data Sciences International: DSI, USA), which inserts a blood pressure sensor into the femoral artery of the animal and freely measures blood pressure remotely. And diastolic blood pressure were measured. The blood pressure measurement results are shown in FIGS. 2 and 3.

Specifically, systolic blood pressure is shown in FIG. 2. As shown in FIG. 2, the SUN diet group and the seaweed salt diet group continuously increased systolic blood pressure during the diet period. This is consistent with the results of elevated blood pressure when salted rats ingest salt. In addition, the hamcho salt diet group showed a lower rise than the sun salt diet group.

On the other hand, the seaweed garlic salt group showed a systolic blood pressure increase up to 6 days after the diet, but it did not increase during the diet period. In particular, the hamcho garlic salt group maintained a lower systolic blood pressure than the hamcho salt diet group and sun salt diet group, and showed significantly different values from the 18th day of diet, and showed a significant difference after 4 weeks of diet. Excess salt intake has been reported to have a direct impact on diseases associated with metabolic syndrome, such as hypertension and diabetes.

In addition, it has been reported that salts rich in minerals, such as sun salt, alleviated blood pressure rise, compared to salts containing almost no minerals, such as purified salts, through various animal experiment models such as normal rats and salt-mined mice.

As confirmed in the above experiments, the salinary garlic salt had little increase in systolic blood pressure unlike the salt rich salt, that is, the salt of sea salt, in salted rats, which means that the antihypertensive activity of seaweed garlic salt was remarkably superior to previously reported data. It can be interpreted as.

In addition, diastolic blood pressure is shown in FIG. As shown in Figure 3, the diastolic blood pressure of each diet group showed a similar tendency to systolic blood pressure results during the diet. Specifically, the SPA and Hamcho salt diets showed a steady increase in diastolic blood pressure during the diet, and the Shamcho salt diet group showed a lower rise than the SUN diet group, but there was no significant difference between the groups.

On the other hand, the hamcho garlic salt group showed that the diastolic blood pressure increased until the 6th day of diet, but the systolic blood pressure was shown to be consistent with the systolic blood pressure result. In other words, as with systolic blood pressure results, seaweed garlic salt did not increase diastolic blood pressure.

Therefore, the seaweed garlic salt was judged to have an excellent effect of suppressing blood pressure increase, unlike conventional salts, such as sun salt or seaweed salt.

실시예 5. 함초마늘소금의 혈압 상승 인자인 안지오텐신 전환 효소 활성 억제 효과 확인Example 5 Confirming the Inhibitory Effect of Angiotensin Converting Enzyme Activity of Blood Pressure Garlic Salt

Blood obtained in the animal experiment in Example 4 was collected and the angiotensin converting enzyme activity of the seaweed garlic salt diet group was measured.

Specifically, the experimental animals were sacrificed by cervical separation after fasting 12 hours before sacrifice and anesthesia with ether. The animals were opened from the abdomen to the thorax and blood was collected directly from the heart with the heart rate maintained. The liver, adipose and muscle tissues were then separated and washed with physiological saline cooled by ice and stored at -70 ° C until use for analysis.

Angiotensin converting enzyme activity of all diets was obtained by dissolving 5 mM substrate (Hip-His-Leu, 150 μL) dissolved in 100 mM sodium borate buffer solution (pH 8.3) containing 300 mM NaCl substrate in serum (50 μL). The mixture was added and mixed, followed by reaction at 37 ° C. for 45 minutes. 200 μL of 2N HCl was added to the reaction solution to stop the enzyme reaction, and then 2.0 mL of ethyl acetate was distributed thereto. The obtained ethyl acetate was centrifuged at 1000 x g for 10 minutes, and then 1.5 mL of the supernatant was transferred to a glass tube and concentrated under reduced pressure at room temperature. 1 mL of distilled water was added to the concentrated product, dissolved, and the absorbance was measured at 228 nm.

The angiotensin converting enzyme activity of each diet group was confirmed by converting the absorbance value into the amount produced by the hypric acid using a calibration curve of the standard solution (hippuric acid). The confirmed result is shown in FIG. 4.

As shown in FIG. 4, the angiotensin converting enzyme activity in the plasma of the saltwort group was not significantly different between the salt group, but showed a slightly lower inhibitory activity, showing the same tendency as the systolic and diastolic blood pressure results. On the other hand, hamcho garlic salt group showed significantly lower angiotensin converting enzyme activity than hamcho salt diet group and sun salt diet group.

The renin-angiotensin-aldosterone system is an important factor in controlling the parallel between blood pressure and water in our bodies. In other words, when the body lacks water, renin is released from the kidneys, and then angiotensin produced by the liver constricts blood vessels. At this time, aldosterone hormone sends water and sodium from the kidneys to the blood to raise blood pressure. Known. In particular, the small amount of angiotensin converting enzyme expression can be interpreted as a low blood pressure in the body.

Therefore, it was confirmed that seaweed garlic salt did not increase blood pressure and had low angiotensin converting enzyme activity even when ingested into salty rats whose blood pressure increased due to salt intake.

실시예 6. 동물실험에서 함초마늘소금의 VEGF 효소 발현 촉진과 RhoA 효소 발현 억제 효과Example 6 Inhibitory Effect of Seaweed Garlic Salt on RhoA Enzyme Expression Promotion and VEGF Enzyme Expression in Animal Experiments

The vascular endothelial growth factor (VEGF) in the body is a protein that induces NO production by expressing NO synthase and is one of the factors that regulate blood pressure. It is known to play a role.

In addition, RhoA (ras homolog gene family member A) in muscle tissue has been reported to increase blood pressure by increasing vascular tone by inhibiting myosin phosphatase.

Whether the diet of the seaweed garlic salt affected the expression levels of blood pressure regulators VEGF and RhoA in kidney tissues was investigated through biochemical analysis.

Specifically, 4 g of the adipose tissue of each dietary group obtained in Example 5 from the experimental animal bred in Example 4 was placed in a glass bottle, 1% Triton X-100, 50 mM HEPES (pH 7.4), 100 mM Add 2 ml of homogenized buffer consisting of sodium pyrophosphate, 10 mM NF, 10 mM EDTA, 2 mM phenylmethylsulfonyl fluoride, 1 / ml pepstatin, 1 / ml leupeptin, 10 mM Na ₃ VO ₄ and 0.1 mg / ml aprotinin, and then immediately PT1200E, Kinematicca AG, Switzerland). Thereafter, the mixture was stirred slowly at 4 ° C. for 2 hours. The homogenization solution obtained by stirring was centrifuged at 4 ° C. at 15,000 rpm for 20 minutes to obtain a supernatant. Protein content of each diet group was measured by Bradford method.

10 μL of 2 x Trcine sample buffer (Biorad) was added to the same protein solution (50 μg, 10 μL) of each diet group, denatured at 95 ° C. for 5 minutes, and the solution was electrophoresed by SDS-PAGE. The developed proteins were transferred to a polyvinylidene fluoride (PVDF) membrane, which was then washed with Tris buffer solution and saline solution, followed by 0.05% Tween-20 (TBST) buffer containing 3% BSA. Blocking for 1 hour with solution. Subsequently, the membrane washed repeatedly three times with TBST solution for 5 minutes was put in a lypophilized buffer containing primary antibodies (Anti-VEGF and RhoA, Santa Cruz Biotechnology, Korea) and reacted with gentle stirring at room temperature. After completion of the primary antibody reaction, the membrane was washed three times with TBST solution three times, and then a secondary antibody (horseradish peroxidase (HRP) -conjugated goat anti-rabbit immunoglobin G) was added and reacted at room temperature for 1 hour. The washed membrane was then reacted with an enhanced chemiluminescence (ECL) solution containing luminol. 5 and 6 show photographs of the result of the reaction.

As shown in FIG. 5, the sun salt diet group containing only sun salt showed the lowest expression level of VEGF, and both the seaweed salt diet group and the hamcho garlic salt group showed higher expression levels than the sun salt diet group. In addition, the expression levels of VEGF between the seaweed salt diet group and the seaweed garlic salt diet group were almost similar. VEGF is a protein that induces NO production by expressing NO synthase and is one of the factors controlling blood pressure. It is known that the higher the expression level of this factor, the lower the blood pressure by increasing the NO production. Therefore, it was confirmed that seaweed garlic salt lowered blood pressure by increasing the amount of NO produced compared to sun salt.

In addition, as shown in FIG. 6, the expression level of RhoA, which regulates muscle relaxation and contraction, showed a tendency opposite to that of VEGF expression. That is, the sun salt group showed the highest expression level of RhoA, and the seaweed salt and seaweed garlic salt group showed the low expression level. In addition, the two seaweed garlic diet groups showed lower RhoA expression than the seaweed salt diet group.

As described above, that the seaweed garlic salt exhibited a lower RhoA expression level than the sun salt or seaweed salt means that the blood vessel tension was reduced by inhibiting the RhoA expression, thereby suppressing the increase in blood pressure. Therefore, it was confirmed that the seaweed garlic salt has an effect of suppressing blood pressure increase more than that of seaweed salt or sun salt.

실시예 7. 동물실험에서 함초마늘소금의 항산화 효과Example 7 Antioxidant Effect of Seaweed Garlic Salt in Animal Experiments

Lipid peroxide content in the plasma obtained in the animal experiment of Example 5 was measured by the TBARS method.

Specifically, in the TBARS method, 0.1 mL of plasma was mixed with 0.5 mL of 0.6 M HCl of 20% trichloroacetic acid and 0.3 mL of 1 M NaOH solution of 0.67% thiobarbituric acid, followed by reaction at 95 ° C. for 20 minutes. The reaction solution was cooled and then partitioned into 0.8 mL of butanol and centrifuged for 10 minutes at 1500 × g. The absorbance of the obtained butanol layer was measured at 532 nm and these absorbance values were converted to lipid peroxide content in plasma using the standard curvature of prepared standard solution (malonaldehyde, MDA). The result obtained by the said conversion is shown in FIG.

As shown in FIG. 7, the lipid peroxide oxide (malondialdehyde, MDA) content in plasma was the highest in the salt group, and the seaweed salt group and the hamcho garlic salt group had a lower MDA content in blood than the salt group. The seaweed garlic diet group showed lower contents than the seaweed salt diet group.

According to the results, even though natural salts rich in minerals can reduce oxidative stress than salts with almost no minerals, it is determined that the saltwort salt prepared using the seaweed further reduces oxidative stress. In addition, the seaweed garlic salt prepared by mixing the seaweed and garlic was determined to more strongly inhibit the production of lipid peroxides in the blood. Therefore, the intake of seaweed garlic salt was found to be effective in reducing the oxidative stress from salt intake in the body.

The present invention relates to a blood pressure increase prevention composition comprising an active ingredient of seaweed and garlic.

The present inventors have no side effects, and while studying antihypertensive substances derived from natural substances, which have no problems with resistance or stability even after long-term use, while increasing the blood pressure while ingesting salt, that is, NaCl, which causes an increase in existing blood pressure The study was conducted to determine if it could help to control the diet of hypertensive patients. These results indicate that the use of hamchok and garlic together, the effect of suppressing the increase in blood pressure is excellent, the salt substitute produced by using the seaweed and garlic is angiotensin conversion compared to the salt substitute prepared using sun salt or seaweed The present invention was completed by confirming that the enzyme inhibitory ability and the blood pressure increase suppression ability by the test animal were excellent and the antioxidant activity was also excellent.

Hereinafter, the present invention will be described in more detail.

In the present invention, salt means all types of salt that can be used for food, not for industrial purposes, and include salt, rock salt, flower salt, roasted salt, bamboo salt, refined salt, reconstituted salt, molten salt, refined salt or processed salt, and the like. do.

In the present invention, the natural salt refers to an unprocessed salt made by concentrating seawater by evaporating water using natural forces such as wind and sunlight after introducing seawater or seawater into a reservoir or salt field, and having coarse and translucent hexagons. Has the characteristic of having a crystal. The sun salt is called mineral salt because it is rich in many minerals (minerals) such as calcium, magnesium, zinc, potassium, and iron. In particular, the natural salt produced in our country, specifically, the natural salt produced in Jeollanam-do is preferred because it is rich in minerals.

In the present invention, Salicornia herbacea L., glasswort is a herbaceous perennial herbaceous herbaceous plant, which is also called as a stalk in Korea, and is one of the salt plants that grow wild on the west coast and south coast of Korea along with turkey and seaweed herbs. Unlike other plants, this plant is able to grow in high salinity seawater and contains excessive amounts of minerals such as Ca, K, Mg, Fe, and Zn along with NaCl of about 15%.

In the present invention, garlic ( Allium sativum L.) is a perennial plant belonging to the genus Lilliaceae, is a representative Allium plant. Garlic has been widely used as a seasoning to enhance the flavor of food and has been found to be antibacterial, anti-cancer effect, liver protection and liver disease treatment effect. Alliin (S-allyl-L-cysteinesulfoxide) contained in the garlic is known as a representative active ingredient.

In the present invention, the seaweed garlic salt is prepared by the manufacturing method of the present invention, and the main ingredients of seaweed and garlic, and contains a large amount of sodium chloride (NaCl), can be used as a salt substitute, blood pressure by sodium chloride intake It means that the anti-hypertensive effect, that is, a salt substitute food additive having an antihypertensive effect, suppression or prevention effect, can be suppressed.

In the present invention, a functional food is a biological defense rhythm control or disease prevention of a food group or a food composition that has added value to the food by using physical, biochemical, or biotechnological techniques to act and express the function of the food for a specific purpose. Means foods that have been designed and processed to fully express the gymnastic function of the body and recovery.

The present invention relates to a food additive composition comprising a hamcho and garlic extract as an active ingredient.

The seaweed and garlic extract may be a plant extract using an extracting solvent, an extract obtained by an extracting solvent, or a fraction obtained by a fractionating solvent.

The extract may be at least one selected from the group consisting of stems, leaves, roots, flowers, and fruits, preferably at the ground portion, and more preferably at least one selected from the group consisting of leaves and stems. . In addition, the garlic to be extracted may be at least one selected from the group consisting of stems, leaves, roots, flowers, and fruits, and may preferably be a fruit.

The extraction solvent may be water, 50% to 100% methanol, alcohol having 1 to 4 carbon atoms such as ethanol, polar solvent such as ethyl acetate, organic solvent such as a non-polar solvent of hexane or dichloromethane, mixed solvent thereof, , Preferably water or alcohol having 1 to 4 carbon atoms such as methanol, ethanol of 50% to 100%, more preferably water.

Hamcho extract of the present invention may be prepared according to the conventional method for producing a plant extract, specifically may be cold extraction, hot extraction or heat extraction, etc., may be used a conventional extraction device, ultrasonic grinding extractor or fractionator It may be preferably a hot water extraction method.

The prepared extract can then be filtered or concentrated or dried to remove the solvent, it can be carried out both filtration, concentration and drying. Specifically, the filtration may be performed using a filter paper or a reduced pressure filter, the concentration may be concentrated under reduced pressure using a reduced pressure concentrator, for example, a rotary evaporator, and the drying may be performed by, for example, spray drying.

Food additive composition comprising the extract and the garlic extract as an active ingredient may be a food additive composition for salt replacement.

Specifically, the salt substitute food additive composition of the present invention may be a seaweed garlic salt, preferably may be a seaweed garlic salt prepared by the production method of the present invention.

The production method of the present invention comprises the steps of mixing the seaweed and garlic; It may be a method of manufacturing a seaweed garlic salt comprising the step of extracting the hot water and the mixture of the seaweed and garlic and drying the hot water extract of the seaweed and garlic.

Mixing the seaweed and garlic may be performed by mixing the seaweed and garlic. The grasswort may be a ground and dried leaf and stem of the grasswort and dried. The garlic may be a fruit of garlic or a pulverized product of the fruit. The mixing ratio of the seaweed and garlic is 9.9: 0.1 (seaweed: garlic) to 7: 3 (seaweed: garlic) or 9.5: It may be mixed in a ratio of 0.5 (seaweed: garlic) to 8: 2 (seaweed: garlic) or 9: 1 (seaweed: garlic).

The hydrothermal extraction of the mixture of seaweed and garlic may be performed by adding water to the grasswort garlic mixture and adding 70 to 200 ° C or 100 to 175 ° C or 120 to 150 ° C and 5 atm to 20 atm or 10 atm ( atm) to 17 atm or 15 atm for 1 hour to 24 hours or 2 hours to 12 hours or 4 hours to 7 hours. The extracting of hot water may further include obtaining a extract by filtering the crude extract obtained after extraction by the above method or obtaining a concentrate by concentrating the extract under reduced pressure.

Drying the seaweed and garlic hot water extract may be performed by drying the seaweed and garlic hot water extract. The drying method may be a method of removing moisture of the seaweed and garlic hot water extract, for example, may be a method of preparing in powder form through a spray drying method.

Reported data show that angiotensin converting enzymes act on four types of AT receptors present in the adrenal glands, vascular smooth muscle cells, kidneys, and the heart, and these include vasoconstriction, aldosterone, and vasopressin. It can cause various lesions in the cardiovascular, renal and central nerve areas by inducing release, absorption of sodium in the tubules, and decreased blood flow to the kidneys. Therefore, inhibitors of angiotensin converting enzyme or angiotensin converting enzyme inhibitor (ACE inhibitor) It can treat, ameliorate or prevent cardiovascular diseases such as heart disease, arteriosclerosis, or cerebral hemorrhage.

Blood pressure in the present invention refers to the force that blood exerts on the walls of blood vessels. When reading blood pressure, it is divided into systolic blood pressure (highest blood pressure) and diastolic blood pressure (lowest blood pressure). Systolic blood pressure is the pressure exerted on blood vessels as the heart contracts and releases blood, while diastolic blood pressure is the pressure the blood vessel receives when the heart receives blood as it expands (relaxes).

The hypertension is a disease in which systolic blood pressure is 140 mmHg or more or diastolic blood pressure is 90 mmHg or more in adults over 18 years of age, and the cause is not found in cases of essential (primary) hypertension and the cause of which hypertension occurs. About 95% of all hypertensive patients are essential hypertension. Diseases caused by the hypertension include hypertensive heart disease (hypertensive heart disease).

Food additive composition containing the seaweed and garlic extract as an active ingredient or seaweed garlic salt prepared by the manufacturing method of the present invention may inhibit angiotensin converting enzyme, and has an ability to lower blood pressure, thereby treating, preventing or improving hypertension. It can be used as a composition.

The hypertension is a blood vessel-related disease, and may be arterial hypertension with high arterial blood pressure. The hypertension may cause arteriosclerosis or hypertensive heart disease.

In addition, angiotensin converting enzymes are one of the dicarboxyl peptides found in the proximal tubules of the blood vessels and kidneys, endothelial, heart, lung, activated macrophages and brain tissues. Vasopressin release, the absorption of sodium in the tubules and decreased blood flow to the kidney have been reported to lead to various lesions in the cardiovascular, renal and central nervous areas.

Therefore, the angiotensin converting enzyme inhibitor or angiotensin converting enzyme inhibitor (ACE inhibitor) is reported to be able to treat or prevent cardiovascular diseases such as hypertension, heart disease, arteriosclerosis, or cerebral hemorrhage or kidney disease, and specifically, clinical studies In clinical trials, angiotensin converting enzyme inhibitors have been reported to effectively reduce hypertension, chronic kidney disease, atherosclerosis, heart attacks and death.

Food additive composition containing the seaweed and garlic extract as an active ingredient or seaweed garlic salt prepared by the manufacturing method of the present invention effectively inhibits angiotensin converting enzyme, and as a result of animal experiments confirmed that blood pressure lowering ability, hypertension and It is effective in treating, preventing or ameliorating cardiovascular diseases such as heart disease, arteriosclerosis, or cerebral hemorrhage.

Food additive composition comprising the extract of the seaweed and garlic as an active ingredient, in particular the salt substitute food additive composition containing the extract as an active ingredient effectively inhibits angiotensin converting enzyme, and confirmed through animal experiments It has an antihypertensive ability and an antioxidant ability, and thus has an antihypertensive effect, that is, an antihypertensive effect, a prophylactic or inhibitory effect.

Food additive composition comprising the extract and the garlic extract of the present invention as an active ingredient may comprise the active ingredient in an amount of 0.001 to 99.99% by weight, preferably 0.1 to 99% by weight based on the total weight of the composition.

The food means a natural product or a processed product containing one or more nutrients, and preferably means a state in which it can be directly eaten through some processing process.

The food additive means a substance which improves the quality of the food by adding or mixing the food for the purpose of manufacturing, processing, or preserving the food, and used for food in addition to the raw materials or the main ingredient in the manufacturing, processing or storage of the food. It is a concept that includes the substance to be added and the additives prescribed in Article 2 (3) of the Food Sanitation Act.

Since the food additive may be used for the purpose of imparting saltiness to food, it may be used as a seasoning for replacing salt, soy sauce or miso in this sense, and to suppress, improve or prevent diabetes-induced effects such as salt intake. Since it is intended to be, it may preferably be a salt substitute food additive.

In this sense, the food additive may be a salt substitute food additive.

While the food additives impart salty taste, such as salt, angiotensin converting enzyme inhibitory ability and blood pressure lowering ability are recognized, and in this aspect, the food additives may correspond to functional foods.

The food additive may further include food acceptable food additives, and may further include appropriate carriers, excipients and diluents commonly used in the preparation of food additives or functional foods. The carriers, excipients and diluents can be used independently or in combination. The proportion of auxiliary additives additionally included such carriers, excipients and diluents is not so critical, but may be selected from 0 to 20000 parts by weight per 100 parts by weight of the active ingredient of the present invention.

Despite the salt composition, the composition of the present invention inhibits angiotensin-converting enzymes unlike the purified salts that are mainly used for edible blood pressure, that is, conventionally found to be capable of causing high blood pressure, and confirmed by experimental animals. It has been confirmed that the inhibitory ability can be useful in patients with hypertension or in individuals at risk of these diseases, and particularly, for the purpose of imparting salty taste to the patient or the food ingested by the individual. .

In addition, the present invention provides a method for producing a seaweed garlic salt that has an antihypertensive effect, that is, hypertension improvement, prevention or inhibition.

Mixing the seaweed and garlic may be performed by mixing the seaweed and garlic. The grasswort may be a ground and dried leaf and stem of the grasswort and dried. The garlic may be a fruit of garlic or a pulverized product of the fruit. The mixing ratio of the seaweed and garlic is 9.9: 0.1 (seaweed: garlic) to 7: 3 (seaweed: garlic) or 9.5: based on the weight ratio in consideration of the anti-hypertension, that is, the function of inhibiting blood pressure and the preference including texture and flavor. It may be mixed in a ratio of 0.5 (seaweed: garlic) to 8: 2 (seaweed: garlic) or 9: 1 (seaweed: garlic).

The composition prepared by using the seaweed and garlic of the present invention, unlike ordinary salts, has a NaCl content equivalent to that of sun salt, which is known to have antihypertensive activity, but also has an excellent blood pressure suppression effect, and commonly used edible seaweed and garlic Since the side effects are not a problem because it is used, the effect will be very large industrially.

Claims

A food substitute composition for salt replacement having a hypertension suppressing or preventing effect, comprising a hot water extract of a mixture of seaweed and garlic as an active ingredient.
The method of claim 1,

The salt substitute food additive composition is to dry the leaves and stems of the seaweed and mix the ground crushed seaweed grinding and garlic based on the weight ratio of 9.9: 0.1 (seaweed: garlic) to 7: 3 (seaweed: garlic) step; Hot water extraction for 2 to 12 hours at 100 to 175 ℃ and 10 atm (atm) to 17 atm (atm) of the mixture of the seaweed and garlic mixture to prepare a hot water extract and a garlic and hot water extract A salt substitute food additive composition having a high blood pressure inhibiting or preventing effect, which is prepared by a method comprising spray drying to dry.
Mixing the leaves and stems of the seaweeds with dry and ground seaweed ground powder and garlic in a weight ratio of 9: 1 (seaweed: garlic) by weight; Hot water extraction for 5 hours at 130 ℃ and 15 atm (atm) of the mixture to prepare the seaweed and garlic hot water extract and the step of spray drying the seaweed and garlic hot water extract to dry

Method of producing a seaweed garlic salt having a blood pressure increase suppression or prevention effect.