WO2018062777A1 - Composition d'amélioration de la force musculaire et de la masse musculaire comprenant un peptide de jus de soja dérivé de soja germé traité avec de l'eau de tangerine non mûre - Google Patents

Composition d'amélioration de la force musculaire et de la masse musculaire comprenant un peptide de jus de soja dérivé de soja germé traité avec de l'eau de tangerine non mûre Download PDF

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WO2018062777A1
WO2018062777A1 PCT/KR2017/010451 KR2017010451W WO2018062777A1 WO 2018062777 A1 WO2018062777 A1 WO 2018062777A1 KR 2017010451 W KR2017010451 W KR 2017010451W WO 2018062777 A1 WO2018062777 A1 WO 2018062777A1
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composition
weight
extract
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muscle
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PCT/KR2017/010451
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English (en)
Korean (ko)
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송정호
장정화
박성희
정현우
라찬수
김완기
신송석
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(주)아모레퍼시픽
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/08—Solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/316—Foods, ingredients or supplements having a functional effect on health having an effect on regeneration or building of ligaments or muscles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

Definitions

  • the present specification relates to a composition for strengthening muscle strength or enhancing muscle mass, comprising as an active ingredient an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus.
  • Soybean is a plant that has been consumed as a traditional food ingredient for many years in Asia and other countries. Soybeans or various products processed therein have been developed, but researches on techniques for improving the quality and functional value of soybean's major nutrients It is insufficient.
  • the present specification is intended to provide a composition for strengthening muscle strength or enhancing muscle mass, improving metabolic syndrome, and the like, by treating soybean through a liquid derived from immature fruit citrus, which is a natural substance.
  • the present invention provides a composition for strengthening muscle strength or enhancing muscle mass, comprising, as an active ingredient, an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof. do.
  • the present invention comprises a composition for the prevention or treatment of muscle diseases caused by muscle wastage, damage or degeneration, comprising as an active ingredient an extract of soybeans treated with a liquid obtained from immature fruits of the genus Citrus (Citrus) plants To provide.
  • the present invention provides a composition for preventing or treating metabolic syndrome comprising an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof as an active ingredient.
  • the present invention provides a composition for improving physical strength, comprising an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof as an active ingredient.
  • the present invention provides a method for strengthening muscle strength, enhancing muscle mass, or improving physical strength, comprising administering to a subject an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof.
  • the present invention provides an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus as an active ingredient for use in strengthening muscle strength, increasing muscle mass, or increasing physical strength.
  • the present invention also provides a non-therapeutic use of an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof, as an active ingredient for strengthening muscle strength, increasing muscle mass, or improving physical strength.
  • the present invention provides a use of an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof, for use in the preparation of a composition for strengthening muscle mass, enhancing muscle mass, or improving physical strength. to provide.
  • the present invention provides a muscle disease caused by muscle wastage, muscle damage or muscle degeneration, comprising administering to the subject an extract of soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof, or Provided are methods for preventing, ameliorating or treating metabolic syndrome.
  • the present invention provides a liquid obtained from an immature fruit of a plant of the genus Citrus as an active ingredient for use in the prevention, improvement or treatment of muscle diseases caused by muscle wasting, muscle damage or muscle degeneration, or metabolic syndrome. Or an extract of soybean treated with the processed product.
  • extracts of soybeans treated with liquids or processed products obtained from immature fruits of citrus plants Provides non- therapeutic uses.
  • the present invention is obtained from an immature fruit of a plant of the genus Citrus for use in the preparation of a composition for the prevention, improvement or treatment of muscle diseases caused by muscle wasting, muscle damage or muscle degeneration, or metabolic syndrome.
  • a composition for the prevention, improvement or treatment of muscle diseases caused by muscle wasting, muscle damage or muscle degeneration, or metabolic syndrome is provided.
  • Figure 1 shows that the extract according to Example 4 enhances the protein content in myocytes in a concentration-dependent manner.
  • Example 2 is a diagram showing that the extract according to Example 4 enhances phosphorylation of S6K.
  • FIG. 3 is a schematic of the enhancement of protein production and cell growth by the mTOR pathway.
  • Example 4 is a view showing that the extract according to Example 4 affects the index related to metabolic syndrome.
  • Figure 5 shows that the extract according to Example 4 contributes to the increase in muscle mass.
  • Figure 6 shows that the extract according to Example 4 causes a decrease in body fat mass and enhancement of skeletal muscle mass.
  • Figure 7 shows that the extract according to Example 4 affects the enhancement of muscle function and flexibility.
  • Figure 8 shows the effect of the extract according to Example 4 on flexibility, cardiopulmonary function, muscle function and body shape.
  • Figure 9 shows the effect of the extract according to Example 4 on the waist circumference, blood sugar, triglycerides, and total cholesterol content.
  • Figure 10 shows the effect of the extract according to Example 4, such as fatigue improvement and condition improvement.
  • liquid obtained from immature fruits of the genus Citrus includes all liquids derived from the immature fruits of plants belonging to the genus Citrus. This includes juices that are juiced from any one or more of the fruit and the bark, with or without processing the immature fruit of the plant belonging to the genus Citrus. In addition, the liquid obtained by distilling the juice after undergoing various processing and processing, and the dilution by adding purified water or ionized water to the obtained liquid.
  • Green Mandarin water refers to a juice obtained from any one or more of immature citrus fruits and skins, the liquid obtained by distillation after processing or treating the liquid, and the obtained liquid. And dilution by adding purified water or ionized water.
  • processed product refers to all materials processed by a conventional method of a material that is a raw material, and specifically, an extract, a heated product, a dried product, a fermented product, a hydrolyzed product, a distillate, or the like of the raw material. It may mean, but is not limited thereto.
  • dried beans refers to soybeans reduced by less than 10% (w / w) in the beans through drying.
  • the drying may be all conventional drying methods, but lyophilization is preferred.
  • extract includes any material obtained by extracting a component therefrom from a natural product, regardless of the method of extraction or the kind of the component. For example, one obtained by one or more of grinding and juice without a solvent, extracting a component dissolved in a solvent using water or an organic solvent, and extracting only a specific component of a natural product, such as an amino acid, etc. It is a broad concept that includes all of them.
  • the present invention may be a composition for strengthening muscle strength or enhancing muscle mass, including as an active ingredient an extract extracted from a soybean treated with a liquid obtained from an immature fruit of a plant of the genus Citrus, or a processed product thereof.
  • the muscle strength enhancement or muscle mass enhancement may be due to an increase in the amount of protein in myocytes.
  • the muscle strength enhancement or muscle mass enhancement may be due to activation of a mammalian target of rapamycin (mTOR) pathway in myocytes.
  • mTOR mammalian target of rapamycin
  • the muscle strength enhancement or muscle mass enhancement may be due to the enhancement of S6K (ribosomal protein S6 kinase) phosphorylation, which is a signal of protein synthesis in muscle cells.
  • S6K ribosomal protein S6 kinase
  • the present invention provides a method for preventing muscle diseases caused by muscle wastage, muscle damage or muscle degeneration, comprising as an active ingredient an extract extracted from soybeans treated with a liquid obtained from immature fruits of citrus plants or processed products thereof. It may be a therapeutic composition.
  • muscle wasting or muscle degeneration may be caused by genetic factors, acquired factors, aging, etc.
  • muscle wasting is a progressive loss of muscle mass, weakening and degeneration of muscle, especially skeletal or veterinary and cardiac muscle, etc. It may include.
  • related diseases may include atony, muscular atrophy, muscular dystrophy, muscle degeneration, myasthenia gravis, cachexia and sarcopenia.
  • the present invention may be a composition for preventing or treating metabolic syndrome comprising an extract extracted from soybeans treated with a liquid obtained from immature fruits of citrus plants or processed products thereof as an active ingredient.
  • the metabolic syndrome prevention or treatment may be due to one or more selected from the group consisting of weight loss, abdominal obesity improvement, body fat reduction, blood sugar reduction, and body shape improvement.
  • the present invention may be a composition for enhancing physical strength, including an extract extracted from a soybean treated with a liquid obtained from an immature fruit of a citrus plant or a processed product thereof as an active ingredient.
  • the physical strength enhancement may be one or more selected from the group consisting of cardiopulmonary function enhancement, flexibility enhancement, and fatigue relief.
  • the liquid may be a liquid liquefied by distilling the juice from the immature fruit.
  • the liquid may be a liquid in which the enzyme of the immature fruit is inactivated.
  • the juice of the immature fruit may be inactivated enzyme of the immature fruit through any one or more treatment of heat treatment and high pressure treatment.
  • the immature fruit of the citrus plant can be juiced and pressed to obtain moisture and other solids and fragrance components in the fruit, which can then be heat treated or subjected to high pressure to inactivate the enzymes.
  • the green mandarin juice and heat treatment can be inactivated enzyme.
  • the method of distilling and liquefying the juice can be used any method known to those skilled in the art.
  • heat treatment may be performed to distill the juice.
  • the heat treatment may be performed at about 100 to 121 ° C. under pressure, about 80 to 100 ° C. at atmospheric pressure, or at 40 to 80 ° C. under reduced pressure.
  • centrifugation, membrane separation, or distillation in the step before or after distillation of the juice solution may further step to separate and remove the undesirable components.
  • the heat treatment may be performed at a temperature of 50 to 150 °C.
  • the heat treatment may deactivate the enzyme contained in the immature fruit of the citrus plant.
  • it is possible to prevent the contamination or denaturation by inhibiting or killing the growth of the microbial flora through the heat treatment.
  • the juice may be at least one selected from the group consisting of a geared juice, a pressed juice, a crushed juice and an enzyme-decomposed juice using a compressive effect.
  • the liquid may be further coarse distilled by mixing the organic solvent.
  • the liquid or the workpiece thereof consists of linalool, terpinene-4-ol, terpineol and citronellol. It may be to include one or more selected from.
  • the treatment may be to be immersed in the liquid obtained from the immature fruit of the citrus plant or its processed material.
  • the immersion may be performed for 5 to 24 hours.
  • a mixture of green tea extract containing a certain amount of catechin with a liquid (or a processed product thereof) obtained from immature fruits of a citrus plant of a certain content may be used for the immersion.
  • the content is at least 0.1%, at least 0.5%, at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 6%, at least 8%.
  • the catechin content in the green tea extract is 1% by weight, 3% by weight, 5% by weight, 7% by weight, 9% by weight, 10% by weight, 12% by weight, 15% by weight.
  • the catechin content in the green tea extract may be preferably 35% by weight.
  • the citrus plant is citrus maxima , citrus medica , citrus reticulate , citrus trifoliate , citrus japonica , lime, lime fruit, citrus compassion), lemon (Citrus limon), sour orange (Citrus aurantium), citron (Citrus junos Or Citrus ichangenis ) , citrus unshiu , citrus Sindarsis, and sweet orange ( Citrus sinensis ), preferably tangerine.
  • the immature fruit refers to all of the immature fruit, which includes green tea.
  • the lime is Australian finger lime ( Citrus australasica), Australian round lime ( Citrus australis ), Australian desert lime ( Citrus glauca ), Mount white lime ( Citrus garrawayae ), Kakadu lime ( Citrus gracilis ), Russell River Lime ( Citrus inodora ), New Guiana Wild Lime ( Citrus warburgiana ), or Brown River Finger Lime ( Citrus wintersii ).
  • the citrus plant may be Citrus reticulate , or Satsuma mandarin.
  • the bean may be used without limitation as long as the bean can germinate.
  • it may be varieties for tofu and tofu, for herbs, for rice or for soybeans.
  • the varieties for tofu and tofu include Daepung, Hojang, Manor, Rhubarb, Sodam, Songhak, Daewon, Genuine, Protein, and Soymilk. ,), Shin Paldal ( ⁇ ⁇ ), Taekwang, Great Wall, Longevity, Wuhan, Baiyun, New Egg, Golden and Long Leaves.
  • Varieties for herbs include mythology, wishes, Anpyeong, southwest, colorful, sorok, soho, vocation, tea garden, and fengshan Herbs, Iksan Herbs, Sobaek Herbs, Gwang'an, Single Leaf, and Galaxy.
  • rice varieties include celadon, black blue, brown rice, black and white, black beans, and black bean.
  • varieties for green soybeans include Daol, fresh green, birds, black, sorghum green beans, Hwaeum green soybeans, and large greens.
  • the soybean is preferably a variety capable of germinating and resistant to pests.
  • Such beans include, for example, myths, wishes, Anpyeong, southwest, colorful, sorok, soho, vocation, and tea gardens. ), Pungsan greens, Iksan greens, Sobaek greens, Gwangan, single leaves and galaxies.
  • the bean for germination is not limited to the type of the bean.
  • Vicia angustifolia L. var. segetilis Vicia angustifolia L. var. segetilis , Amphicarpaea edgeworthii Benth ., Rhynchosia nulubilis , Cicer arietinum L., Apios Americana, Vicia faba L., Dolichos lablab L., Ceratonia siliqua (L.) Taub ., Dipteryx odorata ( Aub L. ) Willd , Phaseolus multiflorus var. albus Bailey, etc., but is not limited thereto.
  • beans with the same scientific name can be classified into various types of beans according to improvements, hybridization, color, size, and varieties.
  • the bean may be a bean germinated after the treatment, and the bean may be a mythological bean.
  • the germination may be carried out for 12 to 48 hours.
  • the germination may be at least one of light germination and cancer germination.
  • the conventional soybean extract obtaining method is accompanied by a process of boiled soybean
  • in one aspect of the present invention may be to minimize the destruction of nutrients by excluding such a boiling process.
  • the extraction may include one or more of grinding and juice.
  • the juice may be one or more selected from the group consisting of geared juice, pressed juice, crushed juice and enzyme-decomposed juice, in particular by the traditional Korean method of mashing beans with a mill and then juice using a cloth It can be juice.
  • the extraction may be extraction with water or C1 to C5 alcohol.
  • the C1 to C5 alcohol may be ethanol.
  • the extraction may further include a fermentation or hydrolysis process by an enzyme. Fermentation or hydrolysis by the enzyme is preferably carried out after the juice, but is not limited thereto.
  • the enzyme is preferably a protease derived from a strain of the genus Bacillus, but is not limited thereto.
  • the enzymes include Saccharomyces sp . , Bacillus sp . Lactobacillus sp . , And Leuconostoc. mesenteroides sp.
  • It may be an enzyme derived from a strain selected from), preferably Saccharomyces ( Saccharomyces cerevisiae ), Lactobacillus casei , Bacillus subtlis , Lactobacillus bulgarius and Leuconostoc mesenteroides . .
  • the fermentation or hydrolysis is at least 20 degrees, at least 25 degrees, at least 30 degrees, at least 40 degrees, at least 50 degrees, at least 55 degrees, at least 60 degrees, or at least 65 degrees. It may be to be carried out in more than degrees. In addition, it is performed at 67 degrees C or less, 65 degrees C or less, 60 degrees C or less, 55 degrees C or less, 50 degrees C or less, 45 degrees C or less, 40 degrees C or less, 30 degrees C or less, or 25 degrees C or less. It may be.
  • the fermentation or hydrolysis time is at least 5 hours, at least 7 hours, at least 9 hours, at least 10 hours, at least 12 hours, at least 14 hours, at least 15 hours, at least 16 hours, at least 18 hours, 20 hours or more, or 24 hours or more. It may also be 25 hours or less, 24 hours or less, 20 hours or less, 18 hours or less, 16 hours or less, 14 hours or less, 12 hours or less, 10 hours or less, 9 hours or less, 8 hours or less, or 7 hours or less.
  • the composition may further comprise one or more selected from the group consisting of a mixture of L-carnitine extract and soybean embryo extracted with hot water, leucine, phenylalanine, and methionine.
  • the mixture of the soybean embryo extract with hot water (“soybean hot water extract”) and L-carnitine may be a mixed composition commonly known on the market as “APIC”, which is individual to the Ministry of Food and Drug Safety. It may be recognized as an orthopedic supplement.
  • the mixing ratio of the soybean embryonic hydrothermal extract and L-carnitine may be 4: 3 by weight.
  • the soybean embryo hydrothermal extract is separated from soybean embryos, extracted using hot water (90-100 ° C., 30-60 minutes), filtered and adsorbed onto a resin, followed by 60% ethanol. Elution, the eluent is centrifuged and concentrated (1 to 2 hours) to add a certain amount of cyclodextrin to sterilize at 90 °C or more, it may be dried.
  • the mixing ratio of the soybean embryonic hot water extract and L-carnitine may be m: n based on weight, where m and n may be 1 to 5, respectively.
  • the extract has a content of water-soluble peptides and amino acids relative to the total weight of the extract 5% by weight, 10% by weight, 15% by weight, 20% by weight, 25% by weight, 30% by weight, It may be at least 35% by weight, at least 40% by weight, at least 45% by weight, at least 48% by weight, at least 50% by weight, at least 55% by weight, at least 60% by weight, at least 65% by weight.
  • 70 wt% or less 65 wt% or less, 60 wt% or less, 55 wt% or less, 50 wt% or less, 48 wt% or less, 45 wt% or less, 40 wt% or less, 35 wt% or less, 30 wt% Up to 25 weight percent, up to 20 weight percent, up to 15 weight percent, or up to 10 weight percent. Preferably the content may be 40 to 60% by weight.
  • the extract may be a composition having one or more of the following properties.
  • a) content of total free amino acid is 0.4 to 2.5% by weight based on the total weight of the extract
  • the content of leucine is 0.03 to 0.1% by weight based on the total weight of the extract;
  • the amount of valine is 0.01 to 0.5% by weight based on the total weight of the extract
  • g) content of glutamic acid is 0.05 to 0.4 wt% based on the total weight of the extract
  • the content of Alanine is 0.01 to 0.5% by weight based on the total weight of the extract.
  • the total amino acid content may be 0.4 to 2.5% by weight based on the extract.
  • the total amino acid content relative to the total weight of the extract is 0.4% by weight, 0.8% by weight, 1.0% by weight, 1.2% by weight, 1.4% by weight, 1.6% by weight, 1.64% by weight, 1.8% by weight. % Or more, 2.0% or more, 2.2% or more, or 2.4% or more, and 2.5% or less, 2.2% or less, 2.0% or less, 1.8% or less, 1.64% or less, 1.6% or less % Or less, 1.4% or less, 1.2% or less, 1.0% or less, 0.8% or less, or 0.6% or less.
  • the total amino acid content of the germinated soybean extract (“Third-party soybean extract” or “Third-party soy peptide extract”) that has been treated (or immersed) with distilled water and boiled instead of the liquid obtained from the immature fruit of the citrus plant. It may be three times or more relative to the total amino acid content. Specifically, 3 times or more, 4 times or more, 5 times or more, 6 times or more, 7 times or more, 7.5 times or more, 8 times or more, 8.2 times or more, 8.5 times or more, 9 times or more, or 10 times or more.
  • the content of BCAA relative to the total weight of the extract may be 0.1 to 1.5% by weight.
  • Leucine, isoleucine and valine are also called branched-chain amino acids (BCAAs).
  • BCAAs branched-chain amino acids
  • the content of BCAA may be 0.1% by weight, 0.3% by weight, 0.5% by weight, 0.8% by weight, 1.0% by weight, 1.2% by weight, or 1.4% by weight or more, based on the total weight of the extract, In addition, it may be 1.5 wt% or less, 1.3 wt% or less, 1.1 wt% or less, 1.0 wt% or less, 0.8 wt% or less, 0.6 wt% or less, 0.5 wt% or less, 0.3 wt% or less, or 0.2 wt% or less.
  • the BCAA content may be five times or more than the BCAA content of the germinated soybean extract, which has been treated (or immersed) with distilled water and boiled in place of a liquid obtained from an immature fruit of a citrus plant. Specifically, 5 times or more, 7 times or more, 9 times or more, 10 times or more, 12 times or more, 15 times or more, 17 times or more, 19 times or more, 20 times or more, 22 times or more, 22.9 times or more, 24 times or more , 25 times or more, or 27 times or more.
  • the content of leucine (leucine) relative to the total weight of the extract may be 0.03 to 0.1% by weight.
  • the content of leucine may be at least 0.03%, at least 0.05%, at least 0.06%, at least 0.07%, at least 0.072%, at least 0.08%, or at least 0.09%, and at least 0.1% by weight. Or less than 0.09%, 0.08% or less, 0.072% or less, 0.07% or less, 0.06% or less, 0.05% or less, or 0.04% or less.
  • the content of leucine may be five times or more than the leucine content of the germinated soybean extract, which has been treated (or immersed) with distilled water and boiled in place of the liquid obtained from the immature fruits of the plant of the genus Citrus. Specifically, at least 5 times, at least 7 times, at least 9 times, at least 10 times, at least 12 times, at least 13 times, at least 15 times, at least 18 times, or at least 20 times.
  • a germinated bean wherein the content of valine is 0.01 to 0.5% by weight based on the total weight of the extract.
  • the amount of valine is 0.01% by weight, 0.03% by weight, 0.05% by weight, 0.07% by weight, 0.09% by weight, 0.1% by weight, 0.121% by weight, 0.15% by weight, 0.2% by weight % Or more, 0.3% or more, or 0.4% or more, and 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, 0.15% or less, 0.121% or less, 0.1% or less % Or less, 0.09% or less, 0.07% or less, 0.05% or less, 0.03% or less, or 0.02% or less.
  • the content of the valine (valine) of the germinated soybeans may be at least five times greater than the valine content of the germinated soybean extract, which has been treated (or immersed) with distilled water and boiled in place of a liquid obtained from an immature fruit of a citrus plant. have. Specifically, at least 5 times, at least 7 times, at least 9 times, at least 10 times, at least 12 times, at least 15 times, at least 17 times, at least 17.3 times, at least 18 times, or at least 20 times.
  • a composition wherein the content of isoleucine is 0.01 to 0.7% by weight relative to the total weight of the extract.
  • the content of leucine is 0.01% by weight, 0.03% by weight, 0.05% by weight, 0.08% by weight, 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.31% by weight, 0.4% by weight % Or more, 0.5% or more, or 0.6% or more, and 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.31% or less, 0.29% or less, 0.2% or less It may be up to%, 0.1% by weight, 0.08% by weight, 0.05% by weight, 0.03% by weight or less, or 0.01% by weight or less.
  • the content of the isoleucine may be more than 10 times compared to the isoleucine content of the germinated soybean extract, which has been treated (or immersed) and boiled with distilled water instead of a liquid obtained from immature fruits of the plant of the genus Citrus. . Specifically, 10 times or more, 15 times or more, 18 times or more, 20 times or more, 23 times or more, 25 times or more, 28 times or more, 30 times or more, 32 times or more, 34 times or more, 34.4 times or more, 35 times or more , At least 40 times or at least 45 times.
  • the content of GABA is 0.03 to 0.15% by weight relative to the total weight of the extract.
  • the content of GABA may be at least 0.03% by weight, at least 0.04% by weight, at least 0.05% by weight, at least 0.054% by weight, at least 0.08% by weight, at least 0.1% by weight, at least 0.12% by weight, or at least 0.14% by weight, It may also be 0.15% or less, 0.14% or less, 0.12% or less, 0.1% or less, 0.08% or less, 0.054% or less, 0.05% or less, or 0.04% or less.
  • the GABA content of the extract may be 2.5 times or more than the GABA content of the germinated soybean extract, which has been treated (or immersed) with distilled water and boiled in place of a liquid obtained from an immature fruit of the genus Citrus plant. Specifically, 2.5 times or more, 2.8 times or more, 3.0 times or more, 3.5 times or more, 3.8 times or more, 4.0 times or more, 4.2 times or more, 4.5 times or more, 4.7 times or more, 5.0 times or more, 5.1 times or more, 5.5 times or more Or 6.0 times or more.
  • the content of glutamic acid may be 0.05 wt% or more, 0.07 wt% or more, 0.09 wt% or more, 0.1 wt% or more, 0.135 wt% or more, 0.2 wt% or more, or 0.3 wt% or more, and 0.4 wt% It may be 0.3 wt% or less, 0.2 wt% or less, 0.15 wt% or less, 0.135 wt% or less, 0.1 wt% or less, 0.09 wt% or less, or 0.07 wt% or less.
  • the glutamic acid content of the extract may be five times or more than the glutamic acid content of the germinated soybean extract, which has been treated (or immersed) with distilled water and boiled in place of the liquid obtained from the immature fruits of the plant of the genus Citrus. Specifically, at least 5 times, at least 5.6 times, at least 5.8 times, at least 6 times, at least 6.5 times, at least 7 times, at least 7.2 times, at least 7.5 times, at least 7.7 times, or at least 8 times.
  • the composition provides a content of 0.01 to 0.5% by weight of phenylalanine relative to the total weight of the extract.
  • the content of the phenylalanine is 0.01% by weight, 0.05% by weight, 0.08% by weight, 0.1% by weight, 0.13% by weight, 0.15% by weight, 0.18% by weight, 0.2% by weight, 0.23% by weight Or more, 0.236 wt% or more, 0.3 wt% or more, 0.4 wt% or more, or 0.45 wt% or more, and 0.5 wt% or less, 0.45 wt% or less, 0.4 wt% or less, 0.3 wt% or less, or 0.236 wt% Or less than or equal to 0.23 wt%, or less than or equal to 0.2 wt%, 0.18 wt% or less, 0.15 wt% or less, 0.13 wt% or less, 0.1 wt% or less, 0.08 wt
  • the phenylalanine content of the extract may be 10 times or more than the phenylalanine content of the germinated soybean extract, which is treated (or immersed) with distilled water and boiled in place of a liquid obtained from an immature fruit of a citrus plant. Specifically, at least 10 times, at least 12 times, at least 15 times, at least 17 times, at least 20 times, at least 23 times, at least 26 times, at least 26.2 times, at least 28 times, at least 30 times, at least 32 times, or at least 35 times Can be.
  • the content of alanine relative to the total weight of the extract provides a composition, 0.01 to 0.5% by weight.
  • the content of the alanine is 0.01% by weight, 0.03% by weight, 0.05% by weight, 0.07% by weight, 0.09% by weight, 0.1% by weight, 0.114% by weight, 0.15% by weight, 0.2% by weight % Or more, 0.25% or more, 0.3% or more, or 0.4% or more, and 0.5% or less, 0.4% or less, 0.3% or less, 0.25% or less, 0.2% or less, 0.5% or less It may be up to 0.114% by weight, up to 0.1% by weight, up to 0.09% by weight, up to 0.07% by weight, up to 0.05% by weight, or up to 0.03% by weight.
  • the alanine content of the extract may be three times or more than the alanine content of the germinated soybean extract, which has been treated (or immersed) with distilled water and boiled in place of a liquid obtained from an immature fruit of the plant of the genus Citrus. Specifically, at least 3 times, at least 4 times, at least 5 times, at least 6 times, at least 7 times, at least 8 times, at least 9 times, at least 10 times, at least 12 times, or at least 15 times.
  • the juice was extracted by fermentation, and then fermented or hydrolyzed with an enzyme (protease) derived from the genus Bacillus (especially Bacillus subtilis), and concentrated and sterilized.
  • the extract is derived from the juice of the germinated soybean, that is, the germination juice, and contains a large amount of amino acids and peptides as described above.
  • the content of the extract in the composition may be 0.01% to 70% by weight based on the total weight of the composition.
  • the content is 0.01% by weight, 0.05% by weight, 0.1% by weight, 0.5% by weight or more, 1% by weight, 5% by weight, 10% by weight, 15% by weight, 20% by weight, 25 It may be at least 30% by weight, at least 35% by weight, at least 40% by weight, at least 45% by weight, at least 50% by weight, at least 55% by weight, at least 60% by weight, or at least 65% by weight.
  • the content is 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 25 It may be up to 20 weight percent, up to 15 weight percent, up to 10 weight percent, up to 5 weight percent, up to 1 weight percent, up to 0.5 weight percent, up to 0.1 weight percent, or up to 0.05 weight percent.
  • the dosage of the extract may be between 100 mg / kg / day and 800 mg / kg / day.
  • the dosage is 100 mg / kg / day or more, 150 mg / kg / day or more, 200 mg / kg / day or more, 250 mg / kg / day or more, 300 mg / kg / day or more, 350 mg / kg / day or more, 400 mg / day at least kg / day, at least 450 mg / kg / day, at least 500 mg / kg / day, at least 600 mg / kg / day, at least 700 mg / kg / day, or at least 750 mg / kg / day.
  • the dosage is 800 mg / kg / day or less, 750 mg / kg / day or less, 700 mg / kg / day or less, 650 mg / kg / day or less, 600 mg / kg / day or less, 550 mg / kg / day or less, 500 mg / day kg / day or less, 500 mg / kg / day or less, 450 mg / kg / day or less, 400 mg / kg / day or less, 350 mg / kg / day or less, 300 mg / kg / day or less, 250 mg / kg / day or less, 200 mg / kg Or less than / day, or up to 150 mg / kg / day.
  • the composition may be liquid.
  • liquid products such as purified water, milk, and juice.
  • the formulation is formulated in a liquid state, so it can be stored and distributed, so it is not necessary to go through a mixing process before ingestion, etc. There is no advantage to occur.
  • the composition may be a pharmaceutical composition or a food composition.
  • the pharmaceutical composition may further comprise, in one aspect, suitable carriers, excipients and diluents commonly used in the manufacture of pharmaceutical compositions.
  • carriers, excipients and diluents that may be included in the composition include lactose, dextrose, dextrin, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium Silicates, cellulose, methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil.
  • the pharmaceutical composition may be formulated in the form of powder, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, oral formulations, external preparations, suppositories, and sterile injectable solutions according to conventional methods. .
  • Solid preparations for oral administration may include tablets, pills, powders, granules, capsules and the like. Such solid preparations may include at least one excipient such as starch, calcium carbonate, sucrose or lactose, gelatin, in addition to the active ingredient. In addition to simple excipients, lubricants such as magnesium styrate talc may also be included.
  • Oral liquid preparations include suspensions, solvents, emulsions, syrups, and the like, and various excipients such as wetting agents, sweeteners, fragrances, preservatives, etc., in addition to commonly used simple diluents such as water and liquid paraffin.
  • Formulations for parenteral administration may include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized preparations, suppositories.
  • the non-aqueous solvent and suspending agent propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate and the like can be used.
  • As the base of the suppository witepsol, macrogol, tween 61, laurin, cacao butter, glycerogelatin and the like can be used.
  • the food composition may be in a liquid or solid dosage form.
  • the food composition of each formulation may be appropriately selected and blended by those skilled in the art according to the formulation or purpose of use, in addition to the active ingredient, and synergistic effects may occur when applied simultaneously with other raw materials.
  • liquid component that can be contained in addition to the active ingredient disclosed herein, and may include various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks.
  • natural carbohydrates include conventional sugars such as disaccharides such as monosaccharides, glucose and fructose, polysaccharides such as maltose and sucrose, dextrins and cyclodextrins, and sugar alcohols such as xylitol, sorbitol and erythritol. Etc.
  • natural flavoring agents such as, tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (for example, saccharin, aspartame, etc.) can be advantageously used.
  • the proportion of natural carbohydrates may generally be about 1-20 g, in one aspect about 5-12 g, per 100 ml of the composition disclosed herein.
  • the food composition may contain various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, flavoring agents such as coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid and salts thereof.
  • it may include a pulp for the production of natural fruit juices and vegetable drinks.
  • the components can be used independently or in combination.
  • the ratio of the additive may vary, but is generally selected from 0.001 to about 20 parts by weight per 100 parts by weight of the composition disclosed herein.
  • the green mandarin oranges were purchased from Juyoung International. Washed with purified water to remove foreign matter from the purchased tangerine, and stored at low temperature (5-7 °C) to prevent the maturation of the fruit.
  • the green mandarin was juiced using a screw type juicer and subjected to pressurization. Heat treatment was performed at 70 ° C. to inactivate enzymes of green mandarin orange. The remaining solids were then removed by passing through an 18-30 mesh size net. The juice obtained by removing the solids was added to a reduced pressure concentrator, heated at 30 mmHg and 100-121 ° C., and the distilled liquids were collected to obtain green citrus water.
  • Table 1 shows the results of analyzing the components of the tangerine water.
  • Immersion pretreatment 200 g of mythological beans were washed with 500 ml of distilled water (repeat twice). The washed beans were immersed in a 25 ° C. incubator using 600 ml of dipping water for 4-20 hours, in another example for 15 hours. At this time, in order to compare the case of using the citrus water and distilled water according to Example 1 as the immersion water, dipping pretreatment by dividing the group immersed in 600 ml of citrus water according to Example 1 and the group using 600 ml of distilled water as immersion water was implemented. In another embodiment, a mixture of green tea extract containing 2 to 5% by weight of the citrus water and 35% by weight of catechin was used as the immersion water.
  • -Germination planter The soaking solution of the soaked beans was discarded and washed with 500 ml of distilled water (repeated twice), and the beans were added to the balatre of the soybean planter (Cheongsiru, Sinchang, Inc.) and applied with uniform thickness.
  • germinated water 2000ml of distilled water was added and germinated by placing a bean planter in a 25 ° C incubator for 10 to 100 hours. Germination water was sprayed on the surface of the beans for 1 minute every 20 minutes through the bean grower.
  • germination time is more than 24 hours, germination number was changed once every 24 hours. That is, the germination solution after 24 hours was discarded and 2000 ml of the germination solution was newly added, and the germination cultivation method was repeated.
  • Free amino acid class % By weight Magnification (times) compared to when distilled water is used as immersion water Histidine 0.038 4.8 Asparagine 0.06 6.0 Serine 0.049 7.0 Glutamine 0.013 6.5 Arginine 0.017 0.6 Glycine 0.036 18.0 Aspartic acid 0.08 40.0 Glutamic acid 0.135 5.6 Throneine 0.045 7.5 Alanine 0.114 6.0 ⁇ -aminobutyric acid 0.054 2.8 Theanine 0.001 - Proline 0.023 5.8 Cystine 0.022 - Lysine 0.079 9.9 Tyrosine 0.026 2.6 Methionine 0.062 15.5 Valine 0.121 17.3 Leucine 0.072 12.0 Isoleucine 0.31 34.4 Phenylalanine 0.236 26.2 Tryptophan 0.053 5.3 Total free amino acid content (%) 1.646 8.2 BCAA Content (%) 0.503 22.9
  • C2C12 myocytes (American Type Culture Collection, Manassa, VA, USA) were administered in 6-well plates at a density of 1 x 10 5 cells per well and incubated in DMEM medium containing 10% FBS (fetal bovine serum). Differentiation was performed for one week in DMEM medium containing 2% horse serum (HS).
  • FBS fetal bovine serum
  • BCA assay Bicinchoninic acid assay
  • Serum-free media treatment of C2C12 myocytes differentiated as in Experimental Example after leucine (leucine) to each myocyte, extracts containing germinated bile peptides obtained according to Example 4, and other company soybean extracts The extract containing the peptides obtained from the soybeans was treated for 30 minutes, and the leucine concentration was treated to be the same as the leucine concentration contained in 1,000 / 5,000 ppm of the extract containing germinated bile peptides (for example, the germinated bile peptides. When 1000 / 5,000 ppm of the extract contained 4% of leucine, treated with 40 and 200 ppm of leucine, respectively).
  • 1 is a group of cells that do not process anything
  • 2 is a group treated with leucine 40ppm
  • 3 is a group treated with 200ppm of leucine
  • 4 to 6 is a group using 100ppm, 1000ppm, 5000ppm of other company soybean extract, respectively
  • 7 to 9 are 100ppm, 1000ppm, 5000ppm of the germinated bile peptide-containing extract, respectively
  • p-S6K represents phosphorylated S6K.
  • SMI skeletal muscle mass index
  • BMI body mass index
  • SMI is appendicular lean mass / height 2 Values (appendicular lean mass represents lean body fat, height 2 represents square of height) and SMI, WHR and BMI were measured using a body composition analyzer (Inbadisa, Korea).
  • the composition containing the extract containing the germination bile peptide (the content of the extract in the composition was 0.5% or 200 mg) was administered orally (8 weeks, twice a day, 40 ml or 40 g of the composition per time).
  • waist circumference, BMI, body fat mass, body fat percentage, and WHR were significantly reduced as shown in FIG. 4 (“Baseline” indicates values measured before administration of the composition containing the extract containing the germ bile peptides. will be).
  • Soybean embryo extract with hot water and L-carnitine (APIC), leucine, phenylalanine, and methionine (7003, 600mg, 80mg, 40mg, respectively) (1.75%, 1.5%, 0.2%) %, 0.1% by weight) was prepared in liquid form by mixing the appropriate amount of the extract of Example 4 and other additional raw materials, and was implemented in a ready-to-drink form (RTD).
  • APIC L-carnitine
  • leucine phenylalanine
  • methionine 7003, 600mg, 80mg, 40mg, respectively
  • RTD ready-to-drink form
  • Vitamin A Acetate 70 ⁇ g Vitamin E 1.0 mg Vitamin B1 0.13 mg Vitamin B2 0.15 mg Vitamin B6 0.5 mg Vitamin B12 0.2 ⁇ g Vitamin c 10 mg Biotin 10 ⁇ g Nicotinic acid amide 1.7 mg Folic acid 50 ⁇ g Calcium Pantothenate 0.5 mg Mineral mixture Ferrous sulfate 1.75 mg Zinc oxide 0.82 mg Magnesium carbonate 25.3 mg Potassium phosphate monobasic 15 mg Dicalcium Phosphate 55 mg Potassium citrate 90 mg Calcium carbonate 100 mg Magnesium chloride 24.8 mg
  • composition ratio of the vitamin and inorganic mixture is a composition that is relatively suitable for health foods, for example, the composition ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional health food manufacturing method, and then the conventional method. According to the health food composition can be used.
  • ingredient content Extract of Example 4 200mg Citric acid 1000 mg oligosaccharide 100 g Plum concentrate 2 g Taurine 1 g Purified water Remaining amount Total volume 900 ml
  • the remaining amount of purified water was added to a total volume of 900 ml, and the above components were mixed according to a conventional health beverage manufacturing method, and then stirred and heated at 85 ° C. for about 1 hour, and then the resulting solution was filtered. Obtained in a sterilized 2 liter container, sterilized sealed, and then refrigerated to prepare a healthy beverage.

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Abstract

La présente invention concerne une composition comprenant un extrait de soja en tant que principe actif pour améliorer la force musculaire, augmenter la masse musculaire, soulager une maladie musculaire et un syndrome métabolique, et améliorer l'endurance, les graines de soja étant traitées avec un liquide obtenu à partir d'un fruit non mûr d'une plante du genre Citrus ou avec un produit traité du liquide, la composition pouvant contribuer à favoriser le bien-être du consommateur associé et un développement industriel.
PCT/KR2017/010451 2016-09-30 2017-09-22 Composition d'amélioration de la force musculaire et de la masse musculaire comprenant un peptide de jus de soja dérivé de soja germé traité avec de l'eau de tangerine non mûre WO2018062777A1 (fr)

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KR102136886B1 (ko) * 2018-06-15 2020-07-22 (주)마린바이오프로세스 굴을 이용한 기능성 발효물을 포함하는 근육 질환 예방 및 치료용, 또는 근 기능 개선용 조성물
KR102167537B1 (ko) 2018-12-21 2020-10-19 (주)에이앤바이오 반려동물 전용 슬개골 탈구 예방과 근육 강화를 위한 조성물
KR102333102B1 (ko) * 2019-12-05 2021-11-30 대봉엘에스 주식회사 청귤의 식물수를 포함하는 항균 및 항진균용 조성물
KR102669920B1 (ko) * 2021-02-19 2024-05-29 주식회사 메타센테라퓨틱스 미역, 포멜로 및 밀배아의 추출물을 포함하는 근육 질환의 예방 또는 개선용 조성물
WO2022220458A1 (fr) * 2021-04-16 2022-10-20 한국생명공학연구원 Composition comprenant un extrait de fruit immature d'aurantii comme ingrédient actif pour la prévention ou le traitement d'un symptôme de la climatère masculin

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