WO2021167311A2 - Enzyme food composition for ameliorating obesity and skin wrinkles, comprising fast-fermented rhynchosia nulubilis paste and eel mucus - Google Patents

Abstract

The present invention relates to an enzyme food composition for ameliorating obesity and skin wrinkles, the composition comprising fast-fermented Rhynchosia nulubilis paste, eel mucus, and a sweetener. The mixture prevents skin wrinkles which can occur during weight loss and has an excellent anti-obesity effect as compared to the composition alone, is easy to ingest due to the elimination of unpleasant tastes and odors when ingested, and can utilize discarded eel mucus, and thus can be used as an eco-friendly enzyme food composition for ameliorating obesity and skin wrinkles.

Description

Enzyme food composition for improving obesity and skin wrinkles containing cheonggukjang and eel slime

The present invention relates to an enzyme food composition for improving obesity and skin wrinkle, comprising cheonggukjang and eel mucilage.

Enzyme food is one of the health supplement food items in Korea, and according to the Food Standards Code, edible microorganisms are cultivated in cereals (over 60.0%), or enzyme-containing parts are extracted from food, or the main raw material (50.0% or more) is prepared from it. Manufactured and processed food), embryo enzyme food (food produced by culturing edible microorganisms in embryos (40.0% or more) of grains, or extracting enzyme-containing parts from food, or manufactured and processed using these as main raw materials (50.0% or more)) , Fruit/vegetable enzyme food (food produced by culturing edible microorganisms on fruits/vegetables (60.0% or more), or extracting enzyme-containing parts from food, or manufactured/processed using it as the main raw material (50.0% or more)), other plant enzymes Products containing edible microorganisms (above grains, grain embryos, or vegetable raw materials other than fruits and vegetables (60.0% or more)) ) and so on. That is, it refers to a product obtained by culturing edible microorganisms or extracting an enzyme-containing part from food or processing it into a paste, powder, granule, tablet, capsule, etc. Many enzyme foods have been developed that are known to help promote and maintain.

Cheonggukjang is Korea's representative fermented food made from soybeans, and it is one of the traditional soybean pastes that have been commercialized until today along with soy sauce, soybean paste, and red pepper paste. It played an important role as a food supplying essential amino acids and fatty acids, which are easily deficient in our people, whose staple food is grains. Cheonggukjang is made by floating boiled soybeans using Bacillus subtilis, called Bacillus subtilis, which is attached to rice straw. It produces a large amount of mucilage, which is a mixture of protein-derived levan form fructan and polyglutamate. The fermented cheonggukjang is a high-quality soybean fermented food with higher protein and fat content than doenjang or red pepper paste in terms of digestion as well as nutrition.

Unlike other fermented soybean foods, cheonggukjang is fermented at high temperature without using salt, so it can be completed in a short time of about 2 to 3 days, so it is highly efficient in terms of nutrition and economy, and has antioxidant, thrombolytic, and antibiotic properties. It is also used as a functional processed food such as powder, pill, capsule, etc. as it is said to be effective in secretion, blood sugar and serum lipid reduction, cancer cell suppression, DNA damage recovery, obesity, cancer, blood clots, diabetes, and high blood pressure.

Mucin is a mucous substance secreted from the mucous membrane of an organism and is present in the pituitary gland, gastric mucosa, cartilage, saliva, blood, runny nose, etc. The chemical body of mucin is a type of glycoprotein, but contains several glycoproteins depending on the origin or type of mucin. Mucin is difficult to dissolve in water and neutral salt solution, and it is insoluble and precipitated in acid, but has the characteristic of becoming a viscous liquid in alkali. Mucin in the digestive system acts as a protective agent for the organs and a lubricant for digestive movement. Mucin in the gastric mucosa plays a role in preventing damage caused by pepsin and gastric acid, so it is used to treat hyperacidity and gastric ulcer, and mucin in the intestine is an amino acid It plays a role in helping the absorption of fat or fat, and mucin secreted from the large intestine acts as a lubricant in the intestine, allowing foreign substances attached to the intestinal lumen to fall off smoothly. In addition, mucin contains chondroitin, a natural complex material such as collagen, elastin, and protein, which prevents moisture loss from the harsh external environment, prevents drying of the skin, and plays a role in rapidly regenerating damaged skin. Therefore, the mucin component is spotlighted as a new material for skin moisturizing, antioxidant, wrinkle improvement, atopy improvement, and the like.

The eel discharges secretions from the skin to protect the skin, and it is known that the mucin content is high in these skin secretions. In addition, it is distributed in Korea, China, and Japan and is also farmed, so mucin is extracted using the skin secretions of eels and used as cosmetics. The development of cosmetic materials and cosmetics using mucin's water-retaining properties and skin regenerative ability is being actively carried out. In particular, cosmetics using mucin extracted from snails and hemp, that is, cosmetics using mucin, have been released, but the mucin properties of discarded eels. There are very few examples of substances used as food.

On the other hand, as a prior literature related to an enzyme food composition for improving obesity or skin wrinkles containing cheonggukjang and eel mucilage, Korea Patent No. 10-1460669 discloses fish having a mucinous epidermis (sea eel, eel, hagfish, A cosmetic composition for skin wrinkle improvement, antioxidant, whitening, moisturizing, atopy improvement, skin barrier improvement, and anti-inflammatory using A manufacturing method has been disclosed, and Korean Patent Application Laid-Open No. 10-2009-0105202 discloses cheonggukjang pills for body fat control containing cheonggukjang and oriental medicine ingredients (including rat eye beans), and Korean Patent Publication No. 10-2019-0027236 discloses anti-obesity effect An excellent fermented seomoktae extract and a method for producing the same have been disclosed. However, as in the present invention, there has been no previous report confirming that a mixture of cheonggukjang powder and eel mucilage powder in a specific ratio is excellent for improving obesity and skin wrinkles as in the present invention.

Accordingly, the present inventors completed the present invention by confirming that, in the process of researching an enzyme food composition, a composition containing cheonggukjang and eel mucilage has excellent anti-obesity effect while preventing skin wrinkles that may appear during weight loss.

It is an object of the present invention to provide an enzyme food composition for improving obesity and skin wrinkle, comprising cheonggukjang and eel mucilage, which has excellent anti-obesity effect while preventing skin wrinkles that may appear during weight loss.

The present invention relates to an enzyme food composition for improving obesity and skin wrinkle, comprising cheonggukjang, eel mucilage and sweetener.

Any commercially available cheonggukjang can be used, and even if it is manufactured, any cheonggukjang prepared by a conventional cheonggukjang can be used.

In addition, it is preferable to use a dry (dried by a conventional method such as hot air drying, freeze-drying, etc.) powder that can be easily ingested rather than using the raw material, and more preferably freeze-dried so that there is little loss of nutrients As a method, use dried soybean fermented soybean paste powder.

The eel mucilage is preferably obtained by applying stimulation or stress (electricity, etc.) to live eel to collect the mucus secreted from the eel skin, and more preferably remove foreign substances from the collected mucus and then dry (hot air drying, freeze drying, etc. Drying by phosphorus method) powder is used, and most preferably, freeze-dried powder is used.

The sweetener is a low-calorie sweetener that replaces sugar and gives sweetness. Stevia, honey, aspartame, erythritol, xylitol, date palm, maple syrup, agave syrup, sucanat, etc. are used, or powder obtained by freeze-drying fruit (strawberry powder, peach) Powder, etc.) is not particularly limited as long as it is a low-calorie sweetener for the prevention or improvement of obesity resulting from excessive intake, such as the use of powder.

It is effective in improving obesity and skin wrinkles by mixing and using the cheonggukjang, eel mucilage and sweetener in a mixing ratio of 6.5-8:1-2:0.1-1.5.

However, outside of the above conditions, when cheonggukjang, eel mucilage and sweetener are not included and cheonggukjang, eel mucilage and sweetener are randomly selected and used, there is no effect of simultaneously improving obesity and skin wrinkles, or the effect is low, which is undesirable. , even if it includes all of the cheonggukjang, eel mucilage and sweetener, it is not preferable because it is not economical because the effect of improving obesity and skin wrinkles is low or the effect increase is not large when the mixing ratio is out of the above mixing ratio.

The enzyme food composition includes the form of tablets, capsules, pills and liquids, etc., and the food composition itself is prepared in the form of tea, juice, and drink to be consumed, or granulated, encapsulated and powdered. .

The present invention relates to an enzyme food composition for improving obesity and skin wrinkle, comprising cheonggukjang, eel mucilage and sweetener. The mixture has excellent anti-obesity effect while preventing skin wrinkles that may appear during weight loss compared to a single composition, and is easy to ingest because unpleasant taste and flavor are removed when ingested. It can be used as an improvement enzyme food composition.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided so that this disclosure will be thorough and complete, and will fully convey the spirit of the invention to those skilled in the art.

<Example 1. Preparation of Enzyme Food Composition Containing Soybean Soybean Soybean Paste, Eel Slime and Sweetener>

The cheonggukjang and eel mucilage contained in the enzyme food composition of the present invention were prepared and used in freeze-dried powder as follows, and a commercial product or natural fruit freeze-dried powder was used as the sweetener.

First, wash the soybean sprouts and soak them in water for more than 12 hours, then boil them in hot water for 2-3 hours on low heat. Ferment for 48 hours. By freeze-drying the fermented soybean chungkukjang, a freeze-dried powder of cheonggukjang was obtained.

Next, the eel mucilage stimulated the secretion of mucus on the surface of the eel by stunning the eels with an electric shock, and then the mucilage from the live eel epidermis was retaken. After removing the foreign substances in the mucilage, freeze-drying was performed to obtain a freeze-dried eel mucin powder containing a mucin component.

The freeze-dried soybean soybean eel powder and freeze-dried eel mucilage powder and sweetener obtained from the above process were mixed under the conditions shown in Table 1 below to obtain an enzyme food composition comprising the present invention cheonggukjang, eel mucilage and sweetener.

condition	mixing ratio
	Freeze-dried Soybean Soybean Soybean Powder	eel slime lyophilized powder	sweetener
Example 1	7	2	1 (Stevia)
Example 2	8	One	1 (Stevia)
Example 3	7.9	2	0.1 (stevia)
Example 4	6.5	2	1.5 (Stevia)
Example 5	7	2	1 (strawberry powder)
Example 6	7	2	1 (peach powder)
Example 7	7	2	0.5 (stevia), 0.25 (strawberry powder), 0.25 (peach powder)

<Comparative Example 1. Preparation of comparative enzyme food composition>

An enzyme food composition for comparison was prepared using the freeze-dried powder of chungkukjang, eel mucilage, and sweetener of Example 1, but referring to the mixing ratio in Table 2 below.

condition	mixing ratio
	Freeze-dried Soybean Soybean Soybean Powder	eel slime lyophilized powder	sweetener
Comparative Example 1	10	0	0
Comparative Example 2	0	10	0
Comparative Example 3	5	5	0
Comparative Example 4	6	4	0
Comparative Example 5	9	One	0
Comparative Example 6	4	6	0
Comparative Example 7	3	7	0
Comparative Example 8	7 (General Soybean Soybean Soybean Paste Powder)	2	1 (Stevia)

<Experimental Example 1. Confirmation of obesity improvement effect>

The effect of improving obesity was confirmed from the fat accumulation inhibitory effect of the enzyme food composition of the present invention in 3T3-L1 cells, which are adipocytes.

For culture and maintenance of 3T3-L1 cells, 10% FBS and 1% penicillin/streptomycin (1% penicillin/streptomycin) were added to DMEM medium (Dulbecco's modified Eagle's medium) and subcultured at _{37°C and 5% CO 2 conditions.} did.

3T3-L1 adipocytes were aliquoted on the plate and the cells were grown to 100% (confluent stage), 2 days later, 10% FBS, 0.5 mM 3-isobutyl-1-methylxanthine (3-isobutyl-1-methylxanthine, IBMX), 1 μg/ml insulin, and DMEM medium containing 1 μM dexamethasone were used to induce differentiation. After 3 days, it was replaced with DMEM medium containing 10% FBS and 10 μg/ml insulin, treated for 2 days, and then replaced with DMEM medium containing 10% FBS, and further treated for 2 more days. The enzyme food composition of the present invention was dissolved in DMSO and treated with a differentiation induction medium at 200 μg/ml from the time of differentiation induction.

Thereafter, the cells were washed with PBS and fixed with 10% formaldehyde for 1 hour or more, and then the cells were washed 3 to 4 times with 60% isopropanol. Oil red O solution was added to each well, stained for 10 minutes, and washed with distilled water. Thereafter, fat was extracted by dissolving Oil red O dye in 100% isopropanol, and then the fat glomerular accumulation rate was evaluated at absorbance at 520 nm.

condition	Fat accumulation rate (%)
Control group (untreated group)	100
Example 1	65
Example 2	60
Example 3	61
Example 4	66
Example 5	65
Example 6	64
Example 7	65
Comparative Example 1	62
Comparative Example 2	97
Comparative Example 3	82
Comparative Example 4	80
Comparative Example 8	85

Looking at Table 3, the enzyme food composition (200㎍ / ㎖ treatment) of the embodiment of the present invention showed a synergistic effect on the inhibition of lipid accumulation. In particular, the present inventors prepared an enzyme food composition at various mixing ratios and confirmed the fat globules accumulation rate, and as a result, it was confirmed that the composition prepared at a mixing ratio different from the above example had a low synergistic effect by mixing. In addition, it was confirmed that Examples 1 to 7, which is a cheonggukjang powder of rat eyes, have superior anti-obesity effect compared to Comparative Example 8, which is a cheonggukjang powder using ordinary soybeans.

From this, it can be seen that when improving obesity, mixing it at a specific mixing ratio as in the present invention is the most effective in exhibiting the anti-obesity effect.

<Experimental Example 2. Wrinkle improvement effect confirmation>

To confirm the wrinkle improvement effect, a change in the expression level of MMP-1 was confirmed.

First, 10% FBS and 1% penicillin/streptomycin were added to DMEM medium for culturing HaCaT cells (human keratinocytes), and subcultured at 37° C. and 5% CO ₂ conditions.

The subcultured HaCaT cells were dispensed on the plate, and the enzyme food composition of Examples or Comparative Examples of the present invention was dissolved in DMSO, treated with 200 μg/ml, and cultured for 24 hours. Thereafter, the cells were irradiated with UV-B (30 mJ/cm 2 ) and cultured for 24 hours, and then the mRNA expression level of MMP-1 was confirmed from the cells, and the results are shown in Table 4.

condition	mRNA expression level (%)
Control group (untreated group)	100
Example 1	45
Example 2	48
Example 3	48
Example 4	50
Example 5	53
Example 6	55
Example 7	51
Comparative Example 1	99
Comparative Example 2	40
Comparative Example 5	83

Referring to Table 4, in HaCaT cells induced by UV rays, when the enzyme food composition of the present invention was treated, the effect of reducing the mRNA expression level of MMP-1, a collagen degrading enzyme, was excellent. The enzyme food composition has excellent anti-obesity effect and skin wrinkle improvement effect, so it can be seen that it is a composition that can be easily used as an enzyme food composition for improving obesity and skin wrinkle with excellent anti-obesity effect while preventing skin wrinkles that may appear during weight loss. there was.

<Experimental Example 3. Sensory Test>

In order to conduct a sensory test on the enzyme food compositions of Examples and Comparative Examples of the present invention, 20 trained panelists performed a sensory test for each food using a 7-point scale method.

First, 10 g of the enzyme food composition prepared under the conditions of Examples and Comparative Examples was dissolved in 100 ml of water to confirm the taste and flavor of the enzyme food composition. If the reduction effect on the unpleasant taste or smell of cheonggukjang or eel slime was high, it was evaluated as a high value (7 points), and if there was no reduction effect, it was evaluated as a low value (0 points) (the reduction effect is very high (7 points), the reduction effect is high ( 5), moderate reduction effect (3 points), low reduction effect (1 point), no reduction effect (0 points)) are shown in Table 5 below. In Table 5 below, the average of the scores evaluated by 20 people is shown only to one decimal place.

condition	taste preference	preference for incense
Example 1	6.8	6.9
Example 2	6.9	6.9
Example 3	6.7	6.6
Example 4	6.9	6.9
Example 5	6.9	6.9
Example 6	6.9	6.9
Example 7	6.8	6.8
Comparative Example 1	1.1	1.0
Comparative Example 2	0.7	1.0
Comparative Example 3	1.5	1.3
Comparative Example 5	1.1	1.1

From the results of Table 5, it was found that the enzyme food composition of the present invention is easy to consume because unpleasant taste and flavor are removed when ingested. Therefore, as in the present invention, a mixture of cheonggukjang powder and eel mucilage powder in a specific ratio as in the present invention prevents skin wrinkles that may appear during weight loss, has an excellent anti-obesity effect, and is easy to consume because unpleasant taste and flavor are removed when ingested It was found that the composition can be easily used as an enzyme food composition for improving obesity and skin wrinkles by utilizing the discarded eel mucilage.

Claims (4)

1. Enzyme food composition for improving obesity and skin wrinkles, comprising cheonggukjang, eel mucilage and sweetener.
2. According to claim 1,

   The enzymatic food composition for improving obesity and skin wrinkles, characterized in that the rat eye bean cheongkukjang, eel mucilage and sweetener are mixed in a mixing ratio of 6.5-8:1-2:0.1-1.5.
3. According to claim 1,

   The sweetener is at least one low-calorie sweetener selected from the group consisting of stevia, honey, aspartame, erythritol, xylitol, date palm, maple syrup, agave syrup, sucanat and natural fruit powder. Enzyme food composition for use.
4. According to claim 1,

   The enzyme food composition for improving obesity and skin wrinkles, characterized in that the rat eye bean cheonggukjang and eel mucilage is a freeze-dried powder.