KR20220093631A - Functional food composition containing the fermented natural extracts and the process for the preparation thereof - Google Patents

Abstract

The present invention relates to a functional food composition containing a fermented liquid of a natural extract and a method for manufacturing the same, wherein a food composition containing a fermented extract of a mixed extract of bitter melon, banana, mate, ginger and stevia as an active ingredient inhibits platelet aggregation to prevent blood clots It has the effect of inhibiting the production and has the effect of inducing vasodilation by inhibiting the constriction of blood vessels. In addition, it can be effectively used in the treatment or prevention of diabetes, hyperlipidemia and obesity by inhibiting the increase in cholesterol, effective in improving blood circulation, and promoting vascular health. In addition, the composition of the present invention not only improves cognitive ability and memory, but also significantly improves physical function, is effective in improving and preventing dementia and Parkinson's disease, which are geriatric diseases, and is also excellent in relieving hangover. Therefore, the food composition of the present invention is expected to be usefully used as a functional beverage composition having an effect of preventing and improving diabetes, hypertension, arthritis, Parkinson's disease and dementia and a hangover relieving effect.

Description

Functional food composition containing the fermented liquid of a natural extract and a manufacturing method thereof {Functional food composition containing the fermented natural extracts and the process for the preparation thereof}

The present invention relates to a functional food composition containing a fermented liquid of a natural extract and a method for manufacturing the same, and more particularly, diabetes, hypertension, and arthritis comprising a fermented liquid of a mixed extract of bitter melon, banana, mate, ginger and stevia as an active ingredient. , has a preventive and ameliorating effect on Parkinson's disease and dementia, and relates to a food composition having a hangover relieving effect, and a manufacturing method thereof.

Due to recent rapid social change and rapid growth, modern people are exposed to excessive stress and negative health environments. In particular, lack of exercise, stress, and unbalanced intake of nutrition are exacerbating the health of modern people. Westernized dietary habits and excess nutrients are leading to major changes in disease patterns. Unlike in the past, arteriosclerosis, hypertension, cancer, and obesity. and 　Chronic degenerative diseases such as diabetes are emerging as major causes of death. It is a major cause of increasing the incidence of various adult diseases and chronic diseases.

In particular, diabetes, one of the most common diseases among modern people, is a type of metabolic disease such as insufficient insulin secretion or failure to function normally. It is known that environmental factors such as high calorie, high fat, and high protein diet, lack of exercise, and stress play a major role in diabetes due to westernization of diet.

On the other hand, according to changes in eating patterns, modern people have relatively insufficient amount of exercise despite a large amount of fat intake, and are living under various stresses. Due to these dietary changes, diseases such as hypertension, arteriosclerosis, or blood circulation disorders are on the rise. In particular, blood circulation disorders are known to cause symptoms such as memory loss, lethargy, weakened concentration, and chronic fatigue. Diseases caused by blood circulation disorders include cardiovascular diseases such as hyperlipidemia, arteriosclerosis, myocardial infarction, or cerebral thrombosis. Among cardiovascular diseases, hypertension, arteriosclerosis, heart disease or stroke are considered as one of the leading causes of death among the elderly.

In particular, high blood pressure is a chronic degenerative disease that causes all circulatory diseases and complications such as cerebral hemorrhage, heart disease and kidney disease, with a very high fatality rate.

On the other hand, dementia refers to a condition in which organic changes in the brain reduce memory function and other cognitive functions to the extent that daily life is disrupted. The major causative diseases of dementia include Alzheimer's type dementia and vascular dementia. Dementia is characterized by core symptoms such as memory disorders, disorientation, dysexecutive function, agraphia, acalculia, etc., and anxiety, insomnia, including behavioral and psychiatric symptoms of dementia (BPSD) such as increased aggression, depression, and disorders such as wandering, delirium, and the like.

Recently, as the aging phenomenon, in which the proportion of the elderly population is gradually increasing, has emerged as a social problem, interest in neurodegenerative disorders is increasing. Degenerative brain disease is a disease in which motor function, memory, and cognitive function are impaired due to degenerative nerves due to various causes. . Parkinson's disease was first described by James Parkinson, a British physician, in 1817, and the term Parkinson's disease was used by J. Charout about 60 years later. It was found that the disease is related to the extrapyramidal system, not the pyramidal system, among the central pathways (Habibi et al., 2011).

On the other hand, mental stress according to industrialization and urbanization, excessive drinking, smoking, and contact with substances harmful to the human body including viruses, for example, induce chronic diseases and degenerative diseases and appear as syndromes. Arthritis patients are also increasing significantly among young people, and one of the causes is sports activities for men, diet and childbirth for women, and consumption of beverages containing a lot of caffeine, such as coffee or cola, which are consumed a lot by modern people. Osteoarthritis is the most common form of joint disease, and its prevalence tends to increase with age.

Accordingly, with the improvement of living standards, the functional beverage market using these specific active ingredients has been expanded, and consumption has increased, focusing on the fact that specific active ingredients of natural materials can be beneficially used for the prevention and treatment of diseases and health of the human body. have.

As a related patent document, for example, Korean Patent No. 10-2186558 discloses a hangover relieving drink using bean sprouts, and Korean Patent No. 0195887 discloses a functional drink containing Cordyceps Cordyceps, registered in Korea. Patent No. 0854701 discloses a functional beverage containing red ginseng concentrate.

Accordingly, the present inventors continued research to develop a natural product-derived food composition that is effective in preventing and improving blood circulation disorders and geriatric diseases, while the fermented extract of bitter gourd, banana, mate, ginger and stevia mixed extract was used for diabetes, hypertension, and arthritis. , has completed the present invention by discovering the fact that it has a preventive and ameliorating effect on Parkinson's disease and dementia as well as a hangover relieving effect.

Accordingly, the technical problem to be solved in the present invention is to provide a food composition derived from a natural product that is effective in preventing and improving blood circulation disorders and geriatric diseases.

Another technical problem to be solved in the present invention is to provide a method for producing a food composition derived from a natural product.

In order to solve the above technical problem, in the present invention, the improvement effect and hangover relieving effect for diabetes, hypertension, arthritis, Parkinson's disease and dementia containing a fermented liquid of a mixed extract of bitter melon, banana, mate, ginger and stevia as an active ingredient It provides a food composition having.

Preferably, the fermentation broth of the mixed extract of bitter melon, banana, mate, ginger and stevia is mixed with bitter melon, banana, mate, ginger and stevia in a weight ratio of 1:1:1:1:1, then extracted and concentrated and then fermented. It is characterized in that it is obtained.

Preferably, the food composition may be a beverage composition.

In order to solve the above other technical problems, in the present invention, diabetes, hypertension, arthritis, Parkinson's disease and dementia containing fermented liquid of bitter melon, banana, mate, ginger and stevia as an active ingredient, characterized in that it includes the following steps It provides a method for preparing a food composition having an improving effect and a hangover relieving effect for:

(S1) mixing bitter gourd, banana, mate, ginger and stevia in a weight ratio of 1:1:1:1:1;

(S2) extracting the mixture obtained in step (S1) to obtain an extract;

(S3) concentrating the extract obtained in step (S2) to obtain a concentrate; and

(S4) fermenting the concentrate obtained in step (S3) to obtain a fermented broth of a mixed extract of bitter melon, banana, mate, ginger and stevia.

Preferably, the extraction in step (S2) is characterized by hot water extraction of a mixture of bitter melon, banana, mate, ginger and stevia at a temperature of 90 to 120° C. for 1 to 5 hours using 2 to 20 times by weight of water. do it with

Preferably, the fermentation in step (S4) is inoculated with lactic acid bacteria in the concentrate of the mixed extract of bitter gourd, banana, mate, ginger and stevia in an amount of 4 to 6% by weight based on the weight of the concentrate, and culturing for 10 to 20 hours. characterized in that

The 'Lactobacillus (Lactic Acid Bacteria)' is a generic term for bacteria that produce a lot of lactic acid as metabolites, for example, Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (L. plantarum ), Lactobacillus acidophilus (L. acidophilus ), Lactobacillus bulgaricus (L. bulgaricus ), Bifidobacterium longum (Bifidobacterium longum ), Bifidobacterium Bifidum (B. bifidum ) or a mixture thereof may be used, preferably Lactobacillus plantarum (L. plantarum), Bifidobacterium bifidum (B. bifidum ) or a mixture thereof may be used and, in particular, Lactobacillus plantarum (L. plantarum ) and Bifidobacterium bifidum (B. bifidum ) are preferred.

As such, the composition comprising the fermented extract of the mixed extract of bitter melon, banana, mate, ginger and stevia of the present invention as an active ingredient has the effect of inhibiting platelet aggregation to inhibit thrombus formation, and inhibiting the contraction of blood vessels to relax blood vessels has the effect of inducing In addition, it can be effectively used in the treatment or prevention of diabetes, hyperlipidemia and obesity by inhibiting the increase in cholesterol, effective in improving blood circulation, and promoting vascular health. In addition, the composition of the present invention not only improves cognitive ability and memory, but also significantly improves physical function, is effective in improving and preventing dementia and Parkinson's disease, which are geriatric diseases, and is also excellent in relieving hangover. Therefore, the food composition of the present invention is expected to be usefully used as a functional beverage composition having an effect of preventing and improving diabetes, hypertension, arthritis, Parkinson's disease and dementia and a hangover relieving effect.

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

In the present invention, there is provided a food composition having an improvement effect on diabetes, hypertension, arthritis, Parkinson's disease and dementia and a hangover relieving effect, containing a fermented liquid of a mixed extract of bitter melon, banana, mate, ginger and stevia as an active ingredient.

Preferably, the fermentation broth of the mixed extract of bitter melon, banana, mate, ginger and stevia is mixed with bitter melon, banana, mate, ginger and stevia in a weight ratio of 1:1:1:1:1, then extracted and concentrated and then fermented. It is characterized in that it is obtained.

Preferably, the food composition in the present invention may be a beverage composition.

As used herein, the term "extract" refers to a preparation obtained by squeezing a herbal medicine with an appropriate leachate and evaporating the leachate, but is not limited thereto. It may be a dried product obtained by drying, a crude product thereof, or a purified product.

The natural extract of the present invention can be prepared using general extraction methods, separation and purification methods known in the art. As the extraction method, a method such as hot water extraction, hot water extraction, cold extraction, reflux cooling extraction, or ultrasonic extraction may be used, but is not limited thereto.

In the extraction process in the present invention, the natural extract is pulverized and used as it is, or dried and pulverized using a hot air dryer or freeze dryer, and then an extraction solvent, such as water, anhydrous or hydrous lower alcohol having 1 to 3 carbon atoms, and their The solvent selected from the group consisting of mixed solvents may be extracted using an extraction solvent, preferably water or ethanol, and the amount of the extraction solvent is 2 to 20 times by weight, preferably 5 to 15 times by weight of the dry weight of the natural plant. can do.

According to one embodiment of the present invention, the mixture of bitter gourd, banana, mate, ginger and stevia is mixed with 2 to 20 times by weight, preferably from 5 to 15 times by weight of water at a temperature of 90 to 120° C. It is preferable to extract hot water for 24 hours.

In the present invention, "fermented broth" means that the extract is fermented in lactic acid bacteria.

In a preferred embodiment of the present invention, the fermented liquid of the mixed extract of bitter melon, banana, mate, ginger and stevia extracts the mixture of bitter melon, banana, mate, ginger and stevia and then concentrates the lactic acid bacteria 4 to 6 weight based on the weight of the concentrate % can be prepared by inoculation and culturing for 10 to 20 hours.

In the present invention, 'lactic acid Bacteria' is a generic term for bacteria that produce a lot of lactic acid as metabolites, for example, Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (L. plantarum ), Lactobacillus acidophilus (L. acidophilus ), Lactobacillus bulgaricus (L. bulgaricus ), Bifidobacterium longum (Bifidobacterium longum ), Bifidobacterium Bifidum (B. bifidum ) or a mixture thereof may be used, preferably Lactobacillus plantarum (L. plantarum), Bifidobacterium bifidum (B. bifidum ) or a mixture thereof may be used and, in particular, Lactobacillus plantarum (L. plantarum ) and Bifidobacterium bifidum (B. bifidum ) are preferred.

On the other hand, in the present invention, the improvement effect and hangover relief effect for diabetes, hypertension, arthritis, Parkinson's disease and dementia containing fermented liquid of bitter melon, banana, mate, ginger and stevia as an active ingredient, comprising the following steps Provided is a method for preparing a food composition comprising:

(S1) mixing bitter gourd, banana, mate, ginger and stevia in a weight ratio of 1:1:1:1:1;

(S2) extracting the mixture obtained in step (S1) to obtain an extract;

(S3) concentrating the extract obtained in step (S2) to obtain a concentrate; and

(S4) fermenting the concentrate obtained in step (S3) to obtain a fermented broth of a mixed extract of bitter melon, banana, mate, ginger and stevia.

According to one embodiment of the present invention, the extraction in step (S2) is 1 to 24 at a temperature of 90 to 120 ℃ using 2 to 20 times by weight of water of a mixture of bitter melon, banana, mate, ginger and stevia. It is characterized by hot water extraction for a period of time.

According to one embodiment of the present invention, the fermentation in step (S4) is inoculated with lactic acid bacteria in the concentrate of the mixed extract of bitter melon, banana, mate, ginger and stevia in an amount of 4 to 6% by weight based on the weight of the concentrate. It is characterized by culturing for 10 to 20 hours.

As used herein, the term “active ingredient” refers to a component capable of exhibiting the desired activity by itself or in combination with a carrier that has no activity by itself.

Yeoju (Momordica charantia Linnaeus), an active ingredient of the food composition of the present invention, is a vegetable having an elongated and bumpy shape like a goblin bat, and is widely used in Southeast Asian food such as Thailand. It is also called 'bitter cucumber' because of its strong bitter taste, and is mainly processed as medicinal or health food. Bitter gourd has anti-diabetic effects and is beneficial for the health of the eyes, stomach and pancreas.

The fibrous component contained in banana, which is an active ingredient of the food composition of the present invention, promotes digestion and helps in weight loss. In addition, vitamin B6, which is abundant in bananas, helps suppress appetite, affects weight loss, and maintains blood sugar levels, so it is effective for diabetes.

The active ingredient of the food composition of the present invention, mate (Ilexparaguariensis, mate) is an evergreen small arboreous tree belonging to the family Coliaceae, and is a plant with a height of about 6 m belonging to the Columaeaceae family, and is distributed in Paraguay or Brazil in South America. Mate tea is made by crushing the leaves of mate and contains triterpenes, caffeine, and caffeine-like compounds. Mate tea is known to be effective in the treatment of constipation, obesity, stiff shoulders, and headaches, and the pharmacological activity of mate is due to caffeoyl quinic acid and caffeine-like polyphenols. The main components of mate mainly contain a large amount of flavonoids such as chlorogenic acid, rutin, and quercetin, and various pharmacological effects such as antioxidant and anti-inflammatory action, blood vessel relaxation and blood lipid suppression action, anticancer action, blood sugar lowering action, weight loss effect, etc. efficacy is known.

Ginger (zingiber officinale), which is an active ingredient of the food composition of the present invention, is used in various ways as a spice that enhances the umami of food, as well as a medicinal ingredient that cannot be omitted in oriental medicine prescription. In particular, as an essential oil component, which is an aromatic substance contained in ginger, it contains borneol, cineole, citral, phenol, alkaloid, etc. It is known to have a strong bactericidal action against bacteria such as typhoid and cholera, with gingerol and shogaol, which are pungent ingredients.

Stevia (Stevia, Stevia rebaudiana), which is an active ingredient in the food composition of the present invention, contains a low-calorie, sweet-tasting ingredient in leaves or stems and is used as a diet sweetener. It has an ingredient called stevioside, which makes it 200 to 300 times sweeter than sugar, and has very low calories (4 calories per 1 g). can Steviaside is soluble in water or alcohol, has heat resistance, and is non-toxic, so it is used as a sweetener in sorbet, chewing gum, soft drinks, and medicines.

According to a specific example of the present invention, the composition of the present invention may be for improving blood circulation, and is effective in preventing vascular diseases and alleviating symptoms. The composition according to the present invention is recognized for the efficacy of preventing thrombus formation, inhibiting vasoconstriction and/or inhibiting cholesterol. Specifically, the composition may be for improving blood circulation due to antithrombotic effect, and may be a food composition effective for preventing, alleviating or treating vascular diseases including diabetes, hyperlipidemia and obesity.

The composition according to the present invention inhibits platelet aggregation to inhibit thrombosis, and suppresses increase in cholesterol to reduce blood and liver lipids, thereby improving blood circulation, and is effective in improving blood circulation, obesity, diabetes, stroke, cerebral hemorrhage, arteriosclerosis, hypertension, It can be effectively used to prevent vascular diseases such as anemia, migraine or hyperlipidemia.

The food composition of the present invention can be used in various ways, such as food and beverages for improving cognitive ability and memory. Foods that can contain the fermented liquid of the present invention include various foods, for example, beverages, gums, tea, vitamin complexes, health supplements, etc., which are pills, powders, granules, needles, tablets, capsules, or beverages. available in the form.

The composition of the present invention may contain the active ingredient in an amount of 0.01 to 90% by weight, more preferably 0.1 to 90% by weight, and still more preferably 10 to 80% by weight based on the total weight of the composition. At this time, when the content of the fermentation broth is less than 0.01% by weight, the improvement effect and hangover relieving effect for diabetes, hypertension, arthritis, Parkinson's disease and dementia, which are the objective effects of the present invention, cannot be obtained. As the effect increases, it may be inefficient because the effect is not proportional, and there is a problem in that the stability of the formulation is not secured.

In one embodiment of the present invention, the food composition may be a tablet, capsule, powder, granule, liquid, pill, liquid, syrup, juice, suspension, emulsion, or drop. For formulation in the form of, for example, tablets or capsules, the active ingredient may be combined with an orally, non-toxic, acceptable inert carrier such as ethanol, glycerol, water, and the like. In addition, if desired or required, suitable binders, lubricants, disintegrants and color-developers may also be included in the mixture. Suitable binders include, but are not limited to, starch, gelatin, natural sugars such as glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, tracacanth or sodium oleate, sodium stearate, magnesium stearate, sodium benzoate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, and the like. In the composition formulated as a liquid solution, acceptable pharmaceutical carriers are sterile and biocompatible, and include saline, sterile water, Ringer's solution, buffered saline, albumin injection, dextrose solution, maltodextrin solution, glycerol, ethanol and One or more of these components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostats may be added as needed. In addition, diluents, dispersants, surfactants, binders and lubricants may be additionally added to form an injectable formulation such as an aqueous solution, suspension, emulsion, etc., pills, capsules, granules or tablets.

In addition, the food composition of the present invention may be used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, tea, beverages, meat, chocolate, jelly, foods, confectionery, pizza, ramen, other noodles, gums, candies, ice cream, alcoholic beverages, vitamin complexes, and There are health supplements, etc.

In addition, the food composition includes various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and natural flavoring agents in addition to the active ingredients, coloring agents and thickeners (cheese, chocolate, etc.), pectic acid and salts thereof, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like.

In addition, the present invention provides a health functional food comprising a fermented liquid of a mixed extract of bitter melon, banana, mate, ginger and stevia as an active ingredient.

The health functional food of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, and the like.

In the present invention, the term "health functional food" refers to a food manufactured and processed using raw materials or ingredients useful for the human body according to the Health Functional Food Act, and controls nutrients for the structure and function of the human body or physiologically It means taking for the purpose of obtaining useful effects for health purposes, such as action.

The health functional food of the present invention may contain normal food additives, and unless otherwise specified, whether it is suitable as a food additive is related to the item according to the general rules and general test method of food additives approved by the Food and Drug Administration. It is judged according to the standards and standards.

The items listed in the Food Additives Codex include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high pigment, and guar gum; and mixed preparations such as sodium L-glutamate preparations, noodles-added alkalis, preservatives, and tar dye preparations.

For example, a tablet-type health functional food is a mixture obtained by mixing a fermented extract of bitter gourd, banana, mate, ginger, and stevia with excipients, binders, disintegrants and other additives, followed by granulation in a conventional manner. Compression molding by putting an agent, etc., or direct compression molding of the mixture. In addition, the health functional food in the form of tablets may contain a corrosive agent and the like, if necessary.

Among health functional foods in the form of capsules, hard capsules can be prepared by filling conventional hard capsules with a mixture of fermented extracts of the active ingredients of the present invention, such as bitter melon, banana, mate, ginger and stevia, mixed with additives such as excipients. In addition, soft capsules can be prepared by filling a mixture of the extract with additives such as excipients in a capsule base such as gelatin. The soft capsules may contain a plasticizer such as glycerin or sorbitol, a colorant, a preservative, and the like, if necessary.

The health functional food in the form of a pill can be prepared by molding a mixture of the active ingredients of the present invention, such as a fermented extract of bitter melon, banana, mate, ginger and stevia, and excipients, binders, and disintegrants using a known method. If necessary, it can be coated with sucrose or other skinning agent, or the surface can be coated with a material such as starch or talc.

The health functional food in the form of granules is a mixture of the active ingredient of the present invention, a fermented extract of a mixed extract of bitter melon, banana, mate, ginger and stevia, and a mixture of excipients, binders, and disintegrants. and may contain flavoring agents, flavoring agents, etc. as needed.

According to one embodiment of the present invention, the food composition according to the present invention may be a beverage composition.

As such, the composition comprising the fermented extract of the mixed extract of bitter melon, banana, mate, ginger and stevia of the present invention as an active ingredient has the effect of inhibiting platelet aggregation to inhibit thrombus formation, and inhibiting the contraction of blood vessels to relax blood vessels has the effect of inducing In addition, it can be effectively used in the treatment or prevention of diabetes, hyperlipidemia and obesity by inhibiting the increase in cholesterol, effective in improving blood circulation, and promoting vascular health. In addition, the composition of the present invention not only improves cognitive ability and memory, but also significantly improves physical function, is effective in improving and preventing dementia and Parkinson's disease, which are geriatric diseases, and is also excellent in relieving hangover.

Hereinafter, examples and the like will be described in detail to help the understanding of the present invention. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

<Example 1> Preparation of a composition comprising a fermented extract of bitter gourd, banana, mate, ginger and stevia

Bitter gourd, banana, mate, ginger and stevia were prepared and mixed in a weight ratio of 1:1:1:1:1, put in 10 times the amount of water, heated at 100° C., and extracted with hot water for 3 hours.

The mixed extract extracted with hot water was concentrated under reduced pressure to a concentration of 50%.

Then, based on the weight of the concentrate obtained above, Lactobacillus plantarum ( L. plantarum ) in an amount of 5% by weight based on the inoculation and cultured for 15 hours a mixed extract of bitter gourd, banana, mate, ginger and stevia obtained A composition containing the fermentation broth was prepared.

<Comparative Example 1>

A composition was prepared in the same manner as in Example 1, except that bitter gourd was not used as a component.

<Comparative Example 2>

A composition was prepared in the same manner as in Example 1, except that banana was not used as a component.

<Comparative Example 3>

A composition was prepared in the same manner as in Example 1, except that mate was not used as a component.

<Comparative Example 4>

A composition was prepared in the same manner as in Example 1, except that ginger was not used as a component.

<Comparative Example 5>

A composition was prepared in the same manner as in Example 1, except that stevia was not used as a component.

<Test Example 1> Measurement of blood vessel relaxation effect

In order to confirm the blood vessel relaxation effect of the composition prepared in Example 1, the coronary artery relaxation effect of the pig heart was measured.

First, after purchasing a pig heart immediately after slaughter from a slaughterhouse, a coronary artery was removed and 18 mM NaCl, 47 mM KCl, 11 mM MgSO ₄ , 12 mM KH ₂ PO4, 15 mM CaCl ₂ , 25 mM NaHCO ₃ , 10 mM glucose It was placed in a Krebs solution (pH 7.4) containing

Then, the coronary artery was fixed in a Krebs solution at 37° C. saturated with 95% O ₂ and 5% CO ₂ gas, and then treated with U46619 (1-60 nM), a thromboxane derivative, at 80% of vasoconstriction for 10 minutes. contracted while Then, the stability of the vascular endothelial cells was measured by a relaxation reaction with 300 nM Bradykinin, and then washed three times with Krebs solution.

Then, after constriction with U45519 in the coronary artery whose stability was measured, the composition prepared in Example 1 was treated at a concentration of 100 μg/ml to obtain isometric tension by force-displacement transducer (HugoSachs). , Germany) equipped with a physiological recorder (Grass physiograph, HugoSachs, Germany) was used to measure the change in the vasodilation effect.

As a control group, a ginkgo leaf extract used as a conventional vasoprotectant was used. Measurement of changes in vasodilation effect was measured three times for each sample and expressed as the mean and standard deviation, and the ED50 value means the concentration (㎍/ml) of the sample in which the constricted blood vessels show 50% vascular relaxation by sample treatment. do. The results are shown in Table 1.

ED50 (μg/ml) Control (Ginkgo Leaf Extract) 265 Composition of Example 1 6.2

As shown in Table 1, the composition of Example 1 exhibited a vasodilator effect of about 40 times greater than that of the control (ginkgo leaf extract), confirming the high blood and relaxation efficacy of the composition according to the present invention.

<Test Example 2> Polyarthritis (chronic polyarthritis) inhibitory activity measurement

(1) Experimental methods [Whitehouse, M. W. (1988). in: CRC Handbook of Animal Models for the Rheumatic Diseases, Greenworld, R. A. and Diamond, H. S. (Eds), pp. 3-16. CRC Press, Boca Raton, Vol. One.]

After 10-12 days of injecting an arthritis-inducing agent (arthritigen) into rats (n=5), foot inflammation was confirmed, and the sample was orally administered twice a day for 6 days. In the control group, inflammation peaked 15 days after the injection of the arthritis inducer. The sample reduced swelling of the foot, and swelling increased when the administration of the sample was stopped.

Specifically, 800 mcg of heat-sterilized Mycobacterium tuberculosis is mixed with 0.1 ml of squalane in order to avoid blood vessels and enter the lymphatic vessels, and female Wistar The tailbase of rats (160-200 g) was injected as a chronic polyarthritis inducer. After 10 days, the weight and thickness of the hind paws and tail were measured, and the inflammation of the forelimbs was scored from 0 to 4. Afterwards, the sample was orally administered twice a day for 6 days, and the body weight and the degree of inflammation were measured the next day and 5 days later in order to investigate the progression of arthritis.

(2) Experiment result

Table 2 below shows the anti-inflammatory effect of the composition of Example 1 on arthritis-induced mice by oral administration for 6 days. In Table 2 below, relapse shows the difference between 1 day after the end of sample administration and 5 days after the end of sample administration.

hind feet
(mm)
tail
(mm)
forefoot
weight
Inhibition (%)
Relapse
(Rebound)
hind feet
forefoot
control
0.91
0.23
2.7+
5
0
Example 1
0.58
-0.09
1.7+
7
28
31
0.7+
Comparative Example 1
0.76
-0.04
2.1+
5
12
12
0.1+
Comparative Example 2
0.81
-0.03
2.2+
6
11
13
0.2+
Comparative Example 3
0.75
-0.05
2.1+
5
13
14
0.2+
Comparative Example 4
0.79
-0.03
2.3+
5
12
12
0.1+
Comparative Example 5
0.80
-0.04
2.0+
5
11
12
0.2+

As shown in Table 2, the anti-inflammatory activity of the composition prepared in Example 1 in chronic polyarthritis-induced rats was synergistically significantly increased compared to the compositions of Comparative Examples 1 to 5.

<Test Example 3> Cognitive ability and memory enhancement effect experiment

After oral administration of the compositions prepared in Example 1 and Comparative Examples 1 to 5 to people in their 20s to 40s for 4 weeks, ADAS-cog test (Mohs et al., Psychopharmacol. Bull., 19(3): 448-450, 1983). The test method consisted of a total of six domains: word recall, delayed word recall, word recognition, test guideline memory, word search difficulty, and understanding. It means good (high cognitive ability and memory ability).) 100 subjects were treated with a control group (20 people), treatment group 1 (20 people), treatment group 2 (20 people), and treatment group 3 (20 people). , were randomly assigned to treatment group 4 (20 patients). Treatment group 1 was given the composition prepared in Example 1 twice a day (150 ml) for 12 weeks, treatment group 2 was given the comparative example 1, treatment group 3 was the comparative example 2, and treatment group 4 was the comparison. Example 3 and treatment group 5 were given the composition of Comparative Example 4 and treatment group 6 were given the same dose of the composition of Comparative Example 5 for the same period, and the control group was given distilled water. Evaluation for effect verification was measured before administration and 4 weeks after administration, respectively, and the results are shown in Table 3 below.

control group 1 kill group 2 kills group 3 kills group 4 kills group 5 kills group 5 kills before administration after administration before administration after administration before administration after administration before administration after administration before administration after administration before administration after administration before administration after administration word recall 5.32 5.28 5.30 3.21 5.42 4.98 5.22 4.81 5.13 4.83 5.40 5.02 5.32 5.12 delayed word recall 6.58 6.12 6.61 4.12 6.76 6.18 6.34 6.12 6.72 6.15 6.51 6.05 6.54 6.14 word recognition 4.76 4.32 4.82 2.26 4.26 4.16 4.79 4.12 4.66 4.11 4.71 4.06 4.82 4.12 Remember test instructions 0.31 0.29 0.32 0.11 0.34 0.23 0.30 0.21 0.33 0.28 0.31 0.25 0.35 0.23 Difficulty finding words 0.35 0.32 0.33 0.15 0.39 0.28 0.33 0.31 0.34 0.31 0.34 0.30 0.32 0.30 to understand 0.19 0.18 0.18 0.02 0.18 0.15 0.18 0.15 0.20 0.16 0.19 0.16 0.19 0.16 total score 17.51 16.51 17.56 9.87 17.35 15.98 17.16 15.72 17.38 15.84 17.46 15.84 17.54 16.07

As can be seen in Table 3, the ADAS-cog index was significantly decreased in each treatment group, whereas it was confirmed that there was little change in the index in the control group. Specifically, it was confirmed that the composition of Example 1 of the present invention significantly decreased the index compared to the compositions of Comparative Examples 1 to 5.

Therefore, it was confirmed that the composition according to the present invention can improve the cognitive ability or memory, and thus the learning ability can be remarkably improved.

<Test Example 4> Hangover relieving effect evaluation

The degree of help in relieving hangovers was evaluated for male and female office workers (36 people, male to female ratio 36:12, 25-58 years old) who had experience difficulties at work due to a hangover at least once a month.

For evaluation, each office worker was divided into 6 groups (n = 6) and allowed to consume a beverage containing the composition of Example 1 and Comparative Examples 1 to 5 between 7 and 11 pm, and then hangover It was made to consume 1.5 times the amount of alcohol each person caused.

Based on the experience before dinner the next day, the degree to which drink intake was more helpful in relieving hangover than usual is shown in Table 4 below. : bad, 1 point : very bad).

hangover effect Example 1 4.4±2.3 Comparative Example 1 1.2±1.0 Comparative Example 2 1.9±0.1 Comparative Example 3 1.3±2.1 Comparative Example 4 1.5±1.7 Comparative Example 5 1.2±1.1

As shown in Table 4, in the case of office workers who took the beverage containing the composition of Example 1, the hangover relieving effect was very excellent. On the other hand, in the case of the beverage containing the composition of Comparative Examples 1 to 5, the hangover relieving effect was lower than that of the present invention.

<Test Example 5> Weight and blood cholesterol reduction experiment

Using ICR mice as experimental animals, the test control group and the normal group using the beverages of Example 1 and Comparative Examples 1 to 5 were fed with food and breeding was compared.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (cheiljedang), and the normal group and the test control group were compared with the test control group using corn oil (subject) as the fat source. proceeded. The red ginseng beverage used in this experiment was orally administered at a fixed time every day by 1 ml, and food and drinking water were freely ingested. The test animals were reared separately in polycarbonate cages with constant temperature (20±2℃), constant humidity (50±5%) and constant conditions maintained for a 12-hour photoperiod. In animals, cholesterol circulates through the bloodstream and is synthesized by several organs. If the cholesterol level in the bloodstream is high, it is the main cause of arteriosclerosis. Therefore, the analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride measurement proceeded to do.

After breeding, the animals were fasted for 12 hours, anesthetized by inhaling ether, and then blood was collected from the inferior vena cava, treated with heparin and plasma separated by centrifugation (15 mins, 3,000 RPM) to measure the lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were extracted immediately after blood collection, rinsed several times with PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. For plasma triglycerides, absorbance was measured at 550 nm using the color-developing triglyceride measurement solution (Asan kit) using the enzymatic method of McGowan et al. (1983). The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm and quantified by comparison with the cholesterol standard curve. ml, extracted under a 2:1 solution of Chloroform: Methyl alcohol, and the triglycerides and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.

(1) Weight change

Changes in body weight and dietary intake of the experimental animals are shown in Tables 5 and 6 below, respectively.

Referring to Table 5 below, in the case of experimental animals orally fed the beverage containing the composition prepared in Example 1, their body weight was similar or decreased compared to before the experiment, whereas the beverage containing the composition prepared in Comparative Examples 1 to 5 It can be confirmed that in the case of the experimental animals and the normal group fed orally, the body weight increased compared to before the experiment.

Referring to Table 6 below, it was confirmed that the dietary intakes of the experimental animals and the normal group, which were orally fed the beverage containing the compositions prepared in Example 1 and Comparative Examples 1 to 5, were all similar.

Before experiment (g) After experiment (g) Example 1 27.51 25.03 Comparative Example 1 27.75 27.87 Comparative Example 2 27.53 27.95 Comparative Example 3 27.62 27.91 Comparative Example 4 27.71 28.17 Comparative Example 5 27.62 28.09

Dietary intake (g) Example 1 4.0 Comparative Example 1 4.1 Comparative Example 2 4.0 Comparative Example 3 4.0 Comparative Example 4 4.1 Comparative Example 5 4.1

Through this, despite the similar dietary intake of all the experimental animals, the weight of the experimental animals that consumed the beverage containing the composition of Example 1 did not all increase, and the weight was similar to before the experiment or decreased compared to before the experiment, so it was used as an anti-obesity drink It was confirmed that it is possible.

(2) Blood cholesterol and triglycerides

Plasma triglycerides, plasma cholesterol, epididymal triglycerides, triglycerides in kidney tissue, and cholesterol in liver tissue of experimental animals are shown in Tables 7 and 8 below.

Referring to Table 7 below, the test control group ingesting the beverage containing the composition of Example 1 significantly reduced plasma triglyceride compared to before the experiment, whereas the test in which the beverage containing the composition prepared in Comparative Examples 1 to 5 was consumed The control group did not show any significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 112 Comparative Example 1 120 131 Comparative Example 2 121 134 Comparative Example 3 121 128 Comparative Example 4 120 134 Comparative Example 5 120 132

Referring to Table 8 below, the test control group that consumed the beverage containing the composition of Example 1 significantly reduced plasma cholesterol compared to before the experiment, whereas the beverage containing the composition prepared from Comparative Examples 1 to 5 showed no significant change. You can see that it doesn't appear.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Comparative Example 1 157 150 Comparative Example 2 156 151 Comparative Example 3 156 152 Comparative Example 4 157 150 Comparative Example 5 155 149

Through the above results, the beverage containing the composition of Example 1 according to the present invention can confirm the decrease in the amount of triglycerides, it was confirmed the characteristics of improving fat and cholesterol.

<Test Example 6> Efficacy test for improvement of physical function

1. Samples and laboratory animals

The composition of Example 1 and the compositions of Comparative Examples 1 to 5 were used, and as the experimental animals, a 5-week-old male Rat (Wistar) and a 6-week-old mouse (Hairless) male were used.

In the animal experiment, the control group was bred with AIN-93G as a basic diet, and in the case of the experimental group, each test sample was mixed with AIN-93G.

2. Experimental method

It consisted of a non-stress positive control group, a stress control group, and a stress group (compositions of Example 1 and Comparative Examples 1 to 5), and each group used 10 mice.

As the experimental equipment, a swimming exercise load was used, and the experimental diet was a modified diet based on the composition of AIN-93G, and was bred for 4 weeks by a free feeding method.

In the exercise load experiment, a weight of 5% of the body weight was hung on the tail, and the total swimming time was recorded immediately after the determination of exhaustion (death). Immediately after exhaustion, sacrifices were made and samples (serum or plasma, etc.) were collected.

In order to evaluate the fatigue recovery effect, the amount of glucose, lactic acid, creatine phosphokinase, and lactate dehydrogenase (LDH) in the blood was measured as exercise duration and biomarkers. measured.

3. Results

<Comparison of swimming time of mice>

The swimming time until exhaustion of the non-stress positive control group, the stress control group, and the stress group (compositions of Example 1 and Comparative Examples 1 to 5) is shown in Table 9 below.

Swimming time (minutes) Non-stress positive control 52.5±4.21 stress control 10.2±2.11 Example 1 51.1±3.31 Comparative Example 1 26.7±2.13 Comparative Example 2 23.4±2.21 Comparative Example 3 21.2±2.14 Comparative Example 4 22.6±2.65 Comparative Example 5 22.3±1.54

As shown in Table 9, it can be seen that in the group treated with the composition of Example 1, it can be confirmed that the physical function is greatly increased, and it can be seen that the effect of improving exercise continuity is improved (p<0.05).

<Test Example 7> Sensory test

In order to evaluate the sensory properties of the food composition of the present invention, a sensory test was performed comparing the beverage and red ginseng beverage using the composition prepared in Example 1.

The sensory test for scent, taste, color, texture, and overall preference for 20 sensory test personnel was repeated three times, and the results shown in Table 10 below were obtained.

As the test method, a 5-point comparative scale method was used. Scores of 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 points for dislike were given, respectively, and the final response scores were added together. The arithmetic mean value was calculated.

division Example 1 red ginseng drink incense 4.5 3.3 taste 4.4 3.1 colour 4.6 3.0 texture 4.6 3.2 overall sign 4.6 3.1

As a result of the experiment, the flavor, taste, color and texture of the beverage according to the present invention were very high, resulting in an overall preference of 4.6, while the red ginseng beverage had a very low overall preference of 3.1, respectively.

Examples of formulations using the composition of the present invention are exemplified below.

<Formulation Example 1> Preparation of a health drink

Composition of Example 1 .................... 200 mg

Citric acid ............................................... 1000 mg

Oligosaccharides ............................................... 100 g

Plum Concentrate ............................................... 2 g

Taurine ............................................... 1 g

Add purified water ............................... Total 900 ml

After mixing the above ingredients according to a conventional health drink manufacturing method, stirring and heating at 85° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2L container, sealed and sterilized, then refrigerated and then stored in the present invention used in the manufacture of health beverage compositions of

<Formulation Example 2> Preparation of a health drink

Composition of Example 1 ............................... 50 ml

Graviola Extract ............................................... 10 ml

Coconut Flower Juice ............................... 5ml

Passion Fruits ............................................... 5ml

Add coconut water ............................... Total 1000 ml

After mixing the above ingredients according to a conventional health drink manufacturing method, stirring and heating at 85° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2L container, sealed and sterilized, then refrigerated and then stored in the present invention used in the manufacture of health beverage compositions of

<Formulation Example 3> Preparation of a health drink

Composition of Example 1 ............................... 50 ml

Graviola Extract ...............................................10 ml

Coconut Flower Juice ............................................... 5ml

Red Ginseng Extract ............................................... 5ml

Add coconut water ............................... Total 1000 ml

After mixing the above ingredients according to a conventional health drink manufacturing method, stirring and heating at 85° C. for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2L container, sealed and sterilized, then refrigerated and then stored in the present invention used in the manufacture of health beverage compositions of

Although the composition ratio is prepared by mixing ingredients suitable for relatively favorite beverages in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and national preferences such as demand class, demanding country, and use.

As described above in detail a specific part of the present invention, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

A food composition containing as an active ingredient a fermented liquid of a mixed extract of bitter melon, banana, mate, ginger and stevia, which has an improvement effect on diabetes, hypertension, arthritis, Parkinson's disease and dementia and a hangover relief effect. The method of claim 1,
The fermentation broth of the mixed extract of bitter melon, banana, mate, ginger and stevia is characterized in that it is fermented after extracting and concentrating bitter melon, banana, mate, ginger and stevia in a weight ratio of 1:1:1:1:1. a food composition. The method of claim 1,
Food composition, characterized in that the food composition is a beverage composition. Preparation of a food composition having an improvement effect on diabetes, high blood pressure, arthritis, Parkinson's disease and dementia and a hangover relief effect containing fermented liquid of bitter melon, banana, mate, ginger and stevia as an active ingredient, comprising the steps of: Way:
(S1) mixing bitter gourd, banana, mate, ginger and stevia in a weight ratio of 1:1:1:1:1;
(S2) extracting the mixture obtained in step (S1) to obtain an extract;
(S3) concentrating the extract obtained in step (S2) to obtain a concentrate; and
(S4) fermenting the concentrate obtained in step (S3) to obtain a fermented broth of a mixed extract of bitter melon, banana, mate, ginger and stevia. 5. The method of claim 4,
The extraction in step (S2) is a mixture of bitter gourd, banana, mate, ginger and stevia using 2 to 20 times by weight of water at a temperature of 90 to 120° C. for 1 to 24 hours. Food, characterized in that A method for preparing the composition. 5. The method of claim 4,
Fermentation in step (S4) is inoculated with lactic acid bacteria in the concentrate of the mixed extract of bitter gourd, banana, mate, ginger and stevia in an amount of 4 to 6% by weight based on the weight of the concentrate and culturing for 10 to 20 hours, characterized in that A method for producing a food composition. 7. The method of claim 6,
The lactic acid bacteria is Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (L. plantarum ), Lactobacillus acidophilus (L. acidophilus ), Lactobacillus bulgaricus (L. bulgaricus ), Bifidobacterium longum (Bifidobacterium longum ), Bifidobacterium Bifidum (B. bifidum ) or a mixture thereof can be used, preferably Lactobacillus plantarum (L. plantarum), Bifidobacterium bifidum (B. bifidum ) or a mixture thereof, characterized in that A method for producing a food composition.