KR101904819B1 - Composition comprising Fermented Momordica charantia L. and Allium sativum L. using Amyloliquefaciens Bacillus Jis-1 for lowering blood glucose or preventing and treating diabetes mellitus - Google Patents

Abstract

The present invention relates to a health functional food composition for improving or preventing diabetes and hypoglycemia comprising an extract obtained by fermenting Yeoju and garlic with Bacillus amyloliquefaciens Jis-1 as an active ingredient, Or a pharmaceutical composition for therapeutic use. The composition of the present invention is harmless to the human body and has an anti-diabetic effect such as a weight controlling effect, an increase of sugar absorption, and a blood glucose controlling effect.

Description

[0001] The present invention relates to a composition for preventing or treating diabetes or hypoglycemia comprising extracts obtained by fermenting Yeoju and garlic with Bacillus amyloliquefaciens Jis-1 as an active ingredient (Composition comprising Fermented Momordica charantia L. and Allium sativum L. using Amyloliquefaciens Bacillus Jis-1 for lowering blood glucose or preventing and treating diabetes mellitus}

The present invention relates to a health functional food composition and a pharmaceutical composition for preventing or treating hypoglycemia or diabetes, comprising an extract obtained by fermenting Yejoo and garlic with Bacillus amyloliquefaciens Jis-1 as an active ingredient, for reducing or preventing diabetes, .

Momordica charantia L. is a vegetable or medicinal plant belonging to the genus Cucurbitaceae. It grows mainly in tropical or sub-tropical regions. It mainly uses fruit for food. Bitter gourd or bitter melon It is called.

The pastry has been used for food and medicine in Asia and Africa for a long time. In Africa, for example, it has been used to treat infectious diseases such as smallpox or measles, or to treat diseases such as herpes.

It is also used to prevent malaria in Southeast Asia and South America. In a recent article, Yeoju has experimentally reported that it has the effect of inhibiting AIDS virus infection. In addition, in Korea and Chinese oriental medicine, Yeoju has the effect of protecting the heart and enhancing the immune function to prevent cancer. Yeoju fruit and seeds have been reported to have effects on leukemia and colon cancer.

Recently, Yeoju has attracted attention because Yeoju is effective for diabetes because it is known that Yeoju contains vegetable insulin. In 1962, a team of researchers first extracted a component called charantin from Yeoju, Reported that the triterpeniods of Yeoju decreased blood sugar levels in experimental animals.

In addition, the above-mentioned sweet potatoes are separated from fruits, leaves, stems, roots, seeds and the like by various kinds of metabolites. Vitamin C, carantine, saponin, alkaloids, glucoside, fat, crude protein, , Essential oils, flavonoids, phenolic acids, glycosides or chlortepenes.

Garlic (Allium sativum L.) is a perennial herb that is cultivated throughout the country. It is widely used as a medicinal or food ingredient, and its constituents are known as calcium, vitamin B1, vitamin B2, vitamin C, (Antinociceptive activity, antifungal activity, anticancer activity, etc.) have been reported (Lee, Seong-hyun, pp158-161, 1998).

However, none of the above-mentioned literatures teaches or discloses that the fennel and garlic mixed fermentation extract of the present invention can be used as a composition for prevention or treatment of lipid metabolism disorders and diabetic diseases.

 Accordingly, the inventors of the present invention have completed the invention of a pharmaceutical composition and a health functional food composition containing Yeoju and fermented garlic extract as active ingredients by confirming the blood glucose lowering effect and diabetes improving effect.

It is an object of the present invention to provide a health functional food composition for improving or preventing diabetes or hypoglycemia comprising a fermented Yeast extract and an extract of garlic as an active ingredient.

Another object of the present invention is to provide a pharmaceutical composition for preventing or treating diabetes or hypoglycemia comprising Yeast extract and fermented garlic extract as active ingredients.

In order to achieve the above object, the present invention provides a fermented extract fermented by inoculation with Bacillus amyloliquefaciens Jis-1 (KCTC 13113BP) in Yeoju and garlic extract as an active ingredient, A health functional food composition for improving or preventing osteoporosis.

The fermented extract of Yeast Extract of the present invention contains Momordica charantia L. as an active ingredient and has effects such as blood glucose lowering effect, lipid metabolism improvement, anticancer effect, antibacterial effect and the like, Fermented extract so that the fermented product can be fermented by using Jis-1 to improve the utilization of the active ingredient and to facilitate the ingestion of the active ingredient.

In the present invention, in order to extract the fermented extract of Yaju, hot water extraction (Hot Water Extraction) for extracting the Yaju fermentation extract by adding the Yaju fermented extract to water at 80 to 100 ° C or using 20 to 70% (v / v) ethanol to extract the fermentation extract of Yeonju (Ethanol Extraction). When the fermented Yeast Yeast Extract is extracted with ethanol, it is preferable to use 20 to 50% ethanol Do.

More preferably, for the extraction of the fermented extract, the fermented extract is heated to 80 to 100 ° C for 1 to 5 hours, or ethanol may be added thereto at room temperature for 1 to 5 hours. Through such a process, a fermented extract of Yejoo can be obtained.

In order to use it for drinking purposes, it is necessary to inhibit the activity of the bacteria. In the hot water extraction process using water at 80 to 100 ° C, The method further comprises the step of inhibiting the activity of the bacteria contained in the fermented Yeast Extract when the extract is extracted using low concentration of ethanol to inhibit the activity of the bacteria contained in the fermented Yeast Extract, Can be extracted.

In this step, the fermented extract of Yeoju fermented extract can be made into a powder form by solidifying the Yeoju fermented extract using a known technique such as vacuum evaporation or freeze drying, The fermented extract may be filtered and concentrated using a known liquid concentration technique such as concentration under reduced pressure to concentrate the fermented extract to obtain a liquid form, which can be used as a functional food.

The garlic fermented extract of the present invention uses a suspension of garlic powder or garlic extract.

The garlic pulverizer includes garlic produced by various processes. For example, garlic may be pulverized in various states such as powdered state, homogenized state, slicing state, and mash state after processing such as vacuum distillation, freeze drying, spray drying and the like Can

According to an embodiment of the present invention, the garlic pulverizer is pulverized or homogenized after lyophilization.

According to another embodiment of the present invention, the garlic pulverizer is pulverized after lyophilization.

In order to prepare the suspension of the above-mentioned garlic pulverizer, a solution for various garlic pulverizer may be used. The solution may be diluted with distilled water, a buffer (e.g., Tris buffer, HEPES buffer, etc.), a yeast culture medium (e.g., SD (Synthetic defined) medium, YPD (Yeast extract, peptone, dextrose)

The yeast and garlic fermented extract of the present invention is fermented by inoculating Bacillus amyloliquefaciens into a suspension or extract of a flesh or garlic powder.

According to one embodiment of the present invention, said Bacillus amyloliquefaciens Jis-1 (Deposit No. KCTC 13113BP).

The term " prevention "in the present invention means all the actions of inhibiting or delaying the onset of diabetic disease by administration of the composition, and" improvement "means that the composition is improved or improved by diabetic disease It means all acts.

The food composition of the present invention may be in the form of pills, powders, granules, infusions, tablets, capsules or liquid preparations. There is no particular limitation on the type of food to which the extract of the present invention or the fraction thereof can be added, For example, various beverages, gums, tea, vitamin complex, and health supplement foods.

In the above food composition, other ingredients may be added in addition to the composition extracted from Yeoju and garlic, and the kind thereof is not particularly limited. For example, it may contain various herbal medicine extracts, food-acceptable food-aid additives or natural carbohydrates such as ordinary food, but is not limited thereto.

The term "food supplementary additive " in the present invention means a component which can be added to foods in a supplementary manner, and is appropriately selected and used by those skilled in the art as added to produce health functional foods of each formulation. Examples of food-aid additives include flavors such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and fillers, pectic acid and its salts, alginic acid and its salts, organic acids, , a pH adjusting agent, a stabilizer, a preservative, a glycerin, an alcohol, and a carbonating agent used in a carbonated beverage. However, the types of the food auxiliary additives of the present invention are not limited by the above examples.

Examples of the natural carbohydrate include monosaccharides such as glucose and fructose; Disaccharides such as maltose, sucrose and the like; And polysaccharides such as dextrin and cyclodextrin and sugar alcohols such as xylitol, sorbitol and erythritol. In addition to the above, natural flavorings (such as tau mart), stevia extracts (rebaudioside A, Etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used.

The food composition of the present invention may include a health functional food. The term " health functional food " as used in the present invention refers to foods prepared and processed in the form of tablets, capsules, powders, granules, liquids, and rings using raw materials and ingredients having useful functions in the human body. Here, the term "functionality" means that the structure and function of the human body are controlled to obtain nutritional effects or effects useful for health use such as physiological actions. The health functional food of the present invention can be manufactured by a method commonly used in the art and can be prepared by adding raw materials and ingredients which are conventionally added in the art. In addition, unlike general medicines, there is an advantage that there is no side effect that may occur when a medicine is used for a long time, and the portability can be excellent.

The amount of the active ingredient to be mixed can be suitably determined according to the intended use (prevention, health or therapeutic treatment). Generally, the yeast, garlic extract or fermentation extract of the present invention may be added in an amount of 1 to 50% by weight, preferably 5 to 10% by weight, of the raw material composition, but not limited thereto. However, for long-term consumption intended for health and hygiene purposes or for the purpose of controlling health, the amount can also be used below the above-mentioned range.

There is no particular limitation on the kind of the food. Examples of the foods to which the above substances can be added include dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen noodles, gums, ice cream, various soups, drinks, tea, Alcoholic beverages, and vitamin complexes, all of which include health functional foods in a conventional sense.

In order to achieve the above-mentioned object, the present invention provides a fermented extract fermented by inoculation with Bacillus amyloliquefaciens Jis-1 (KCTC 13113BP) in Yeoju and garlic extract, There is provided a pharmaceutical composition for preventing or treating diabetes.

The present inventors have made efforts to produce fermented garlic, Yeoju, which has blood glucose lowering effect or diabetes preventive or therapeutic effect. As a result, the effect of enhancing sugar receptor expression, glucose uptake enhancing effect, blood sugar level regulating effect and body weight regulating effect of fermented garlic fermented by inoculation with Bacillus amyloliquefaciens Jis-1 was confirmed.

As used herein, the term "prophylactic " means any action that inhibits or delays progression of insulin resistance and / or insulin resistance-related diseases upon administration of the composition of the present invention.

As used herein, the term "treatment" refers to the inhibition of the development of insulin resistance and / or insulin resistance related diseases; Alleviating insulin resistance and / or insulin resistance related diseases; And elimination of insulin resistance and / or insulin resistance related diseases.

As used herein, the term "insulin resistance" refers to the inability of cells to burn glucose effectively because of insulin's ability to lower blood glucose. When the insulin resistance is high, the human body produces too much insulin, which can lead to hypertension and abnormal lipidemia as well as heart disease and diabetes. In particular, type 2 diabetes does not notice the increase in insulin in muscle and adipose tissue, and insulin action does not occur.

As used herein, the term "insulin resistance-related disease" is a concept collectively referred to as a disease caused, progressed and / or exacerbated by the insulin resistance being a direct / indirect cause.

According to one embodiment of the present invention, the insulin resistance-related disease is selected from the group consisting of diabetes mellitus, diabetic complication, hyperglycemia, impaired glucose tolerance, hyperinsulinemia, insulin resistance syndrome, dyslipidemia, obesity, cardiovascular disease, low HDL cholesterol But are not limited to, one or more diseases selected from the group consisting of hyperlipidemia, hyperlipidemia, inflammation, breast cancer, prostate cancer and rheumatoid arthritis.

Insulin resistance is known to be a central cause of risk factors for type 2 diabetes, obesity, hypertension, dyslipidemia, low HDL cholesterol and cardiovascular disease. In addition, it has been reported that prostate cancer (Barnard RJ et al., Obesity Reviews, 3: 303-308 (2002)), type 1 diabetes (Greenbaum, Diabetes Metab. Storb BA, Int. J. Obes. Relat. Metab. Disord., 26: 747-753 (2002)), inflammation (Perseghin G et al., Int. J. Obes. Rheat. Metab. Disord. S6-11 (2003)) and rheumatoid arthritis (Dessen PH et al., J. Rheumatol. 30: 1403-1405 (2003)) are also due to insulin resistance.

According to an embodiment of the present invention, the diabetic complication includes at least one disease selected from the group consisting of diabetic retinopathy, diabetic cataract, diabetic neuropathy, diabetic neuropathy and diabetic osteoporosis, It is not.

According to one embodiment of the invention, the cardiovascular disease is selected from the group consisting of hypertension, heart disease, stroke, thrombosis, angina pectoris, heart failure, myocardial infarction, coronary artery disease, aneurysm, embolism, atherosclerosis, atherosclerosis and arteriosclerosis Including, but not limited to, one or more diseases.

As used herein, the term "insulin resistance syndrome" is a generic term for the diseases caused by insulin resistance, and includes the cell resistance to insulin action, hyperinsulinemia, very low density lipoprotein (VLDL) (HDL) and hypertension, and is a concept recognized as a risk factor for cardiovascular disease and type 2 diabetes (Reaven GM., Role of insulin resistance in human disease, Diabetes, 37: 1595-607 (1988)).

In addition, it is known that insulin resistance increases risk factors such as hypertension, diabetes and smoking, thereby increasing intracellular oxidative stress and altering the signal transduction system to induce an inflammatory reaction (Freeman BA et al., Biology Investig. 47: 412-26 (1982), Kawamura M et al., Pathophysiological concentrations of glucose promoting oxidative modification of low density lipoprotein by a superoxidedependent pathway, J. Clin. Invest. 94: 771-8 (1994)).

The present invention provides a pharmaceutical composition for prevention or treatment of hypoglycemia or diabetes comprising as an active ingredient an extract of a garlic-Bacillus amyloliquefaciens Jis-1 fermentation obtained by the above production method.

The pharmaceutical composition containing the extract of the present invention contains 0.1 to 50% by weight of the extract, based on the total weight of the composition.

However, the composition is not limited thereto, and may vary depending on the condition of the patient, the type of disease, and the progress of the disease.

Since the extract of the present invention has little toxicity and side effects, it can be safely used even for long-term administration for the purpose of prevention.

The compositions of the present invention may further comprise suitable carriers, excipients and diluents conventionally used in the manufacture of pharmaceutical compositions.

The composition of the present invention may be formulated in the form of powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols and the like, oral preparations, suppositories and sterilized injection solutions, Examples of carriers, excipients and diluents that can be included in the composition containing the extract include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate , Cellulose, methylcellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. In the case of formulation, a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, or a surfactant is usually used. Solid formulations for oral administration include tablets, pills, powders, granules, capsules and the like, which may contain at least one excipient such as starch, calcium carbonate, sucrose ), Lactose, gelatin and the like. In addition to simple excipients, lubricants such as magnesium stearate talc are also used. Examples of the liquid preparation for oral use include suspensions, solutions, emulsions, and syrups. In addition to water and liquid paraffin, simple diluents commonly used, various excipients such as wetting agents, sweeteners, fragrances, preservatives and the like may be included . Formulations for parenteral administration include sterilized aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Examples of the suspending agent include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like. The base of suppositories may be witepsol, macrogol, tween, cacao butter, laurin, glycerogelatin and the like.

The preferred dosage of the composition of the present invention varies depending on the condition and the weight of the patient, the degree of disease, the type of drug, the route of administration and the period of time, but can be appropriately selected by those skilled in the art. However, for the desired effect, the extract of the present invention is preferably administered at 0.5 g / kg to 5 g / kg per day, preferably 1 g / kg to 3 g / kg per day. The administration may be carried out once a day or divided into several doses. Accordingly, the dosage is not limited in any way to the scope of the present invention.

The composition of the present invention may be administered to mammals such as rats, mice, livestock, humans, and the like in various routes. All modes of administration may be expected, for example, by oral, rectal or intravenous, intramuscular, subcutaneous, intra-uterine or intracerebroventricular injections.

The composition comprising the yeast of the present invention and the fermented garlic extract may be useful for lowering blood glucose and improving or preventing diabetes.

Figure 1 shows the effect on the cell survival rate of the fermented product fermented by inoculation with Bacillus amyloliquefaciens Jis-1 in yeast and garlic.
2. The fermented product fermented by inoculation with Bacillus amyloliquefaciens Jis-1 in Yeoju and garlic shows blood glucose lowering effect after 2 hours of feeding in model animals after induction of type 2 diabetes.
Figure 3 shows the blood glucose lowering effect after insulin administration in model animals at 2 weeks after induction of type 2 diabetes in fermented product fermented by inoculation with Bacillus amyloliquefaciens Jis-1 in yeast and garlic.
Figure 4 shows the inhibitory effect of serum insulin on the high-fat diet and STZ-induced model mice by administration of Yeast and garlic fermented extract.
Figure 5 shows the inhibitory effect of serum leptin on the high fat diet and the STZ-induced model mice induced by the fermented extract of Yeoju and garlic (* p <0.05 and ** p <0.01 compared with the control diet) .)
Fig. 6 is a graph showing the results of administration of fermented Yeast extract (F-PPMCE), Yeoju and garlic-Bacillus fermented extract (F-PPMGS) to diabetic patients.

Hereinafter, the present invention will be described in detail with reference to examples. These embodiments are only for describing the present invention in more detail, and the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention.

< Example  1> Yeoju - Bacillus  The fermented extract (F- PPMCE ), garlic- Bacillus  Production of Fermented Extract (F-PPGC)

1. Manufacture of Yeoju Powder

The dried powder was pulverized using a sterilized blender to prepare dry powder.

2. Preparation of raw garlic powder

240g of raw garlic grown in Namhae-gun, Gyeongsangnam-do, Korea was lyophilized with a freeze-dryer (Clean-Vac 24T, Biotron) to obtain 109.5g of dried green germinated powder.

3. Yeoju fermented extract preparation

 The prepared yeast powder was sterilized in an autoclave at 120 ° C for 20 minutes. 100 g of the powder was dissolved in 280 mL of deionized distilled water (DDW) and Bacillus amyloliquefaciens Jis-1 amyloliquefaciens Jis-1) (accession number KCTC 13113BP), and the Bacillus amyloliquefaciens Jis-1 was inoculated to the female livers and incubated for 48 hours or 96 hours at 30 ° C in an incubator Yeoju fermentation broth containing fermented Yeoju extract was prepared. 280 ml of boiling deionized water was added to the fermentation broth of Bacillus amyloliquefaciens Jis-1 as described above, and the mixture was stirred at 99 ° C for 2 hours for hot water extraction and then centrifuged at 4000 rpm for 30 minutes. After centrifugation, the supernatant was recovered, and the supernatant was filtered on a 3M filter paper. The obtained fermentation extract was concentrated by evaporation for a sufficient time in a rotary vacuum evaporator maintained at 30 to 60 ° C, Fermented extracts were stored at 4 ℃. This sample is referred to as 'Yeoju-Bacillus fermented extract (F-PPMCE)' below.

4. Preparation of garlic fermented extract

I bought a garlic group harvested in June 2016 from a garlic grower in the South Sea of the Republic of Korea. Peeled garlic bulbs were boiled for 7 minutes in boiling water to inactivate allinase, and all samples were lyophilized and stored at -20 ° C. To 20 g of the lyophilized garlic powder, 180 ml of distilled water was prepared in a 500 ml flask. Bacillus amyloliquefaciens Jis-1 (Accession No. KCTC 13113BP) was inoculated at 1.0 x 10 ⁵ CFU / ml and fermented at 25 ° C for 10 days, and fermented at 0, 2, 4, 7 and 10 days After sampling, it was lyophilized and used as a sample. This sample is referred to as 'garlic-bacillus fermentation extract (F-PPGC)' below.

<Example 2> Weight control function of Yeoju and garlic-Bacillus fermented extract (F-PPMGS)

1. Diabetic model preliminary preparation and efficacy evaluation method

end. Experimental animal

4 weeks old C57BL / 6 mice (body weight: 18 ~ 20g) were purchased from the Central laboratory animals (Seoul, Korea) and maintained at appropriate temperature (22 ± 2 ℃) and humidity (50 ± 5 ℃) Adjusted for 1 week.

I. Modeling of type 2 diabetic mice by high fat period and Streptozotocin

Feeds from high fat diet (HFD) and standard diet (STD) groups (Table 1) were purchased from Research Diet Inc. (New Brunswick, NJ, USA). For the induction of insulin resistance, experimental groups except STD were fed with high fat diet for 8 ~ 12 weeks. The mice were fasted for more than 12 hours on the 1st week after injection of Streptozotocin and blood glucose levels of 180-250 mg / dl were considered to be obese type 2 diabetic mice.

(F-PPGC), Fusarium oxysporum (F-PPMCE), Fusarium oxysporum (F-PPMCE), Fusarium oxysporum fusiforme (F-PPMCE), Fusarium oxysporum fusiformis and Fusarium oxysporum were selected to induce diabetes in obese mice with increased body weight. PPMGS) and Metformin (reference drug).

(STD) and high fat diet (HFD) groups were used for 100 mg of garlic fermented milk and metformin at 100 mg / kg body weight for 9 weeks, Were orally administered the same amount of distilled water.

- Standard diet group (STD, 10% fat calories)

- High fat diet (HFD, 60% fat calories)

- High fat diet and fennel, garlic - fermented extract administered group (FMAS)

- High fat diet and metformin (MET)

Ingredients and chemicals of standard and high fat diets Ingredient
Experimental groups
STD (g) HFD (g) Casein 200 200 L- Cystine 3 3 Corn starch 315 0 Maltodextrin  10 35 125 Sucrose 350 68.8 Cellulose 50 50 Soybean oil 25 25 Lard 20 245 Mineral mix S10026 10 10 Dicalcium  phosphate 13 13 Calcium carbonate 5.5 5.5 Potassium citrate 16.5 16.5 Vitamin mix V10001 10 10 Choline bitartrate 2 2 Gm% Gm% Protein 19.2 26.2 Carbohydrate 67.3 26.3 Fat 4.3 34.9 Kcal / gram 3.85 5.24 STD (standard diet with 10% fat calories)
HFD (high fat diet: high fat diet with 60% fat calories)

As a result, the average weight of the test group before the start of the test after the induction of type 2 diabetes was not significantly different from the average weight of the other test groups except the standard dietary group (STD) as shown in Table 2.

High fat feed and With Streptozotocin  The weight and weight of the induced mice Dietary intake  change Body weight (g) Experimental groups
STD HFD F- PPGC F- PPMCE F- PPMGS MET Initial 21.49 + - 0.85 37.45 ± 2.68 37.23 ± 2.77 37.87 + - 2.57 36.89 + - 2.57 39.88 + 2.84 Final 23.84 ± 1.01 38.31 + 2.02 36.22 ± 1.72 35.25 + 1.72 34.34 ± 1.25 36.56 ± 1.81 Food (g / week) 16.34 + - 2.51 16.01 + - 2.91 16.56 + - 2.38 16.34 ± 2.32 16.57 ± 2.21 16.77 ± 2.71

The mean weight at the end of the experiment was significantly lower than that in the diabetic control group, but there was no significant difference in the dietary weight between the control group and the fermented broth, garlic fermentation broth, garlic - fermented broth, and metformin treated group.

The results of this study suggest that Yeoju and garlic - fermented liquid show anti - obesity effect in type 2 diabetes and have a positive effect on insulin resistance and blood glucose control.

<Example 3> Evaluation of cytotoxicity of Yeoju and garlic fermented extracts

The cytotoxicity of the above fermented Yeoju and garlic extract was evaluated. First, RAW264.7 (2.5x105 / well) was inoculated into a 96-well plate. Cells were allowed to stand for 3 hours, and each extract was treated for each concentration. After 24 hours of incubation, MTT solution was injected. Survival rate was examined.

As a result, the extracts were not cytotoxic, since they did not affect the survival rate of RAW264.7 cells in all fermented extracts from 50 to 400 μg / mL. (Fig. 1)

< Example  4> Fermented  Blood sugar control efficacy

HFD + fermented extract (F-PPMC), HFD + garlic fermented extract (F-PPGC), HFD + fumigant and garlic-Bacillus fermented extract supplemented group (F -PPMGS). Hyperglycemia due to diabetes is caused by decreased ability to metabolize glucose. Intraperitoneal glucose tolerance test (IPGTT) was performed to measure glucose tolerance. After fasting for 4 hours, blood glucose was measured at 0, 30, 60, 90 and 120 minutes after administration of a glucose solution with glucose of 2 g / kg in the intraperitoneal solution.

For insulin sensitivity measurement, insulin solution was prepared at a concentration of 1.3 unit / kg, and blood glucose was measured at 0, 30, 60, 90 and 120 minutes after IP administration to mice fasted for 4 hours. Fasting serum insulin levels were measured using an ELISA kit.

The insulin amount was measured by using an insulin ELISA kit for sera after single or multiple oral administration of Yeoju and garlic fermentation broth.

The blood glucose lowering effect (p <0.01) of the Yeoju fermented extract, Yeoju and garlic - fermented extracts was significantly lower than that of the reference drug Metformin (p <0.001) compared to the control group at 4 weeks after the end of the experiment But was effective in reducing blood sugar effectively.

As a result, the blood glucose level of HFD + flaxseed and garlic - bacillus fermented extract - added groups was significantly lower than that of the control group. From these results, it was confirmed that the fermented extract of Yeoju and garlic-Bacillus increased the glucose tolerance (Fig. 2) (Fig. 3).

The HFD + yeast extract and garlic-Bacillus fermented extract showed a decrease in blood insulin concentration compared to the control group (FIG. 4).

< Example  5> Rabin  Inhibitory effect

Serum leptin levels were significantly increased in the control group (3.13 ± 0.48) compared to the normal group (0.45 ± 0.12) (p <0.001). Leptin levels were decreased in garlic extract (2.25 ± 0.36) and in the control group (1.91 ± 0.29) and in the garlic extract (1.91 ± 0.29) and control group (1.17 ± 0.61), respectively.

(Fig. 5), which clearly shows the correlation between serum insulin concentration and leptin concentration, and that leptin plays an important role in hyperinsulinemia and insulin resistance (Fig. 5).

< Experimental Example > Clinical trial effect

The experimental conditions for the fermentation of Yeoju fermented broth and leeks and garlic fermentation broth were performed. The male was not taking the diabetic medication, and the fermented broth was divided into two groups, one hour after the meal and two hours after the meal.

 Yeoju, garlic fermentation solution drinking experiment subject condition Experimental conditions age 61 years weight 87Kg Blood pressure 145 / 95mmHg Glycosylated hemoglobin 7% gender south

As a result, as shown in <Table 4>, when it was consumed 2 hours after the meal, it was found to be effective, and it was confirmed that the effect of glucose reduction was higher in Yeoju and garlic fermentation liquid than that of Yeoju fermentation liquid.

Yeoju and Garlic Fermented Juice Experiment Results Yeoju fermented liquid (F- PPMCE ) Yeoju-garlic fermented broth (F- PPMGS ) Pre-eclampsia 95 mg / dL 95 mg / dL Postprandial glucose 199 mg / dL 172 mg / dL After meals  1 hours 168 mg / dL 144 mg / dL After meals  2 hours 154 mg / dL 121 mg / dL

Claims (5)

The powder was sterilized in a sterilizer at 120 ° C for 20 minutes and then 100 g of the sterilized powder was dissolved in 280 mL of deionized distilled water (DDW) and Bacillus amyloliquefaciens Jis-1 (KCTC 13113BP), and the mixture was incubated for 48 hours or 96 hours in an incubator at 30 ° C. for 48 hours. 280 mL of boiling deionized water was added to the fermentation broth containing the fermented extract of Yeungju, After centrifugation at 4000 rpm for 30 minutes, the supernatant was recovered, and the supernatant was filtered on 3M filter paper. The obtained fermented extract was transferred to a rotary vacuum evaporator rotary vacuum evaporator) for a sufficient period of time and stored at 4 ° C; And
The peeled garlic bulbs were heated in boiling water for 7 minutes to inactivate allinase. To 20 g of the lyophilized garlic powder at -20 캜, 180 ml of distilled water was added to Bacillus amyloliquefaciens Jis-1 No. KCTC 13113BP) was inoculated at 1.0 x 10 5 CFU / ml and the fermented garlic extract fermented at 25 ° C for 10 days was mixed with each other to prepare a health functional food composition for improving or preventing diabetes mellitus The composition according to claim 1, wherein the health functional food composition for improving or preventing blood sugar lowering or diabetes, which is powder, granule tablet, capsule or beverage The method according to claim 1, wherein the fermented extract is extracted with hot water at 80 to 100 ° C for 1 to 5 hours, ethanol is added at room temperature, and ethanol extraction is performed for 1 to 5 hours Wherein the health functional food composition for improving or preventing diabetes or hypoglycemia
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