KR20110093016A - Composition for preventing or improving diabetes containing fermented salicornia herbacea and the use thereof - Google Patents

Abstract

PURPOSE: A composition containing alpha-glucosidase is provided to prevent or teat diabetes without side effects. CONSTITUTION: A composition for preventing or treating diabetes contains Salicornia gerbacea fermentation as an active ingredient. The Salicornia gerbacea fermentation fraction is prepared by adding Salicornia gerbacea fermentation using hexane. A method for preparing the fraction comprises: a step of adding sugar to Salicornia gerbacea and fermenting for 45-51 months to obtain Salicornia gerbacea fermentation; a step of adding water to the Salicornia gerbacea fermentation to prepare suspension; and a step of adding hexane to the suspension. A food composition for preventing or treating diabetes contains Salicornia gerbacea fermentation as an active ingredient.

Description

COMPOSITION FOR PREVENTING OR IMPROVING DIABETES CONTAINING FERMENTED SALICORNIA HERBACEA AND THE USE THEREOF}

The present invention relates to a composition having a therapeutic, ameliorating or prophylactic effect on diabetes comprising a seaweed fermented product as an active ingredient.

Most organisms are subjected to various environmental stresses caused by biological stresses such as germs, pests or viruses, or deterioration of the global environment. When these stresses are applied to living organisms, oxygen, which is essential for life maintenance, is highly reactive, causing excessive increase in reactive oxygen species (ROS), which causes serious physiological disorders. The excess reactive oxygen species is recognized to be a cause for promoting aging, and has been reported to cause a variety of diseases.

Specifically, the reactive oxygen species or free radicals destroy cells, cut connective tissue of the dermal layer of the skin, or cause cross-linking, thereby causing skin-related abnormalities such as wrinkles, atopic dermatitis, acne or skin cancer, as well as cancer and myocardial infarction. cardiovascular diseases, including myocardial infarction, stroke, and atherosclerosis, and degenerative neurological diseases such as amyotrophic laternal sclerosis or Parkinson's disease (PD) chronic neurodegenerative disease, rheumatoid arthritis and other diseases have been reported.

In addition, reactive oxygen species can produce a harmful substance called lipid peroxide by peroxidizing lipids in the human body, and the lipid peroxide acts on blood vessels and causes various adult diseases such as arteriosclerosis and blood serum.

It is a system that removes these active oxygen species in the living body, such as superoxide dismutase (SOD, EC 1. 15. 1.1), peroxidase (POD), catalase (CAT), etc. Polymeric antioxidant enzymes and antioxidants such as vitamin C, vitamin E or glutathione.

However, due to pollution, ultraviolet rays or various causes including the biological stress and aging, the antioxidant system of the human body gradually becomes unable to operate normally, and in this case, the active oxygen species can be removed to protect by ingesting antioxidants. There is a need for an in vivo supply of a substance that is capable of antioxidants.

Conventionally, synthetic antioxidants having excellent antioxidant power have been reported, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) or tertiary butylhydropuinone (TBHQ).

However, the synthetic antioxidants are toxic to some of the absorbent substances in the body and can be teratogenic factors and carcinogens (Ito, et al ., 1983), which may cause hepatomegaly or increase microsomal enzyme activity in the liver, and cause pathological damage to organ tissues such as lungs and kidneys (Branen, 1975). Is being raised.

Therefore, in recent years, many studies have been conducted to develop an antioxidant that is safer to the human body and excellent in antioxidant power. As part of this research, many studies on natural antioxidants are underway. More specifically, with the growing awareness of modern people's safety and health needs, natural antioxidants have been accumulating, as studies have reported that food intake, including natural antioxidants, can reduce the incidence of diseases caused by reactive oxygen species. There is a growing interest in.

As a result of continuous research on natural antioxidants such as searching for antioxidant effects on natural plants, many natural antioxidant components have been reported.

Natural antioxidants reported to date include antioxidants such as flavono derivatives, isoflavones, isoflavones, phenolic acids, tocopherols, saponins or trypsin inhibitors. Reported by Hayes et al ., 1977).

Along with these findings, studies on natural extracts containing high amounts of antioxidants or excellent anti-oxidant properties, which can be used as foods or included in foods, for the prevention of diseases caused by reactive oxygen species and prevention of aging Or the demand for development is increasing.

On the other hand, insulin is a hormone that regulates blood sugar, and when the concentration of glucose in the blood is increased, insulin secretion is increased in the pancreas and glucose is introduced into the tissue to maintain a certain concentration of glucose in the blood.

In normal people, the body's insulin sensitivity (effect) and insulin secretion are balanced so that blood sugar is always regulated within the normal range. However, when insulin is deficient or susceptible to susceptibility, blood sugar cannot be used to increase the concentration of insulin in the blood. In addition, the body's susceptibility to insulin is reduced, increasing insulin resistance. The insulin resistance leads to a weak state of promoting the absorption of sugar, which is the main action of insulin in skeletal muscle, fat cells, and liver. Due to such insulin resistance, even if the amount of insulin in the body is about the same, the blood glucose lowering action is weakened, and accordingly, more insulin is required to maintain blood sugar normal. Accordingly, the phenomenon in which a large amount of insulin is secreted into the body to supplement insulin resistance is called hyperinsulinemia. In addition, excessive secretion of insulin increases appetite and promotes fat synthesis as well as inhibits lipolysis, thereby inducing obesity.

When the balance between insulin sensitivity and insulin secretion in the body is broken, that is, insulin deficiency or insulin sensitivity is lowered, the glucose metabolism abnormality disease that causes glucose to be discharged in the urine due to the inability to use blood sugar is not called diabetes mellitus. do.

The diabetes is largely divided into type 1 diabetes and type 2 diabetes.

The type 1 diabetes, namely insulin-dependent diabetes, is caused by decreased insulin production and secretion due to damage of pancreatic beta cells (β-cells) that secrete insulin. In order to treat the type 1 diabetes, generally, insulin is externally administered to lower blood sugar. Type 2 diabetes, that is, insulin-independent diabetes, refers to a state in which blood sugar levels are higher than normal, and occurs when the balance of insulin secretion and the secretion of insulin from the pancreas is broken in peripheral tissues such as muscle, fat, and liver. . Most diabetics have insulin resistance and hyperinsulinemia before progressing to type 2 diabetes. In other words, type 2 diabetes lowers the action of insulin, which lowers the initial blood sugar level, resulting in insulin resistance that does not effectively absorb sugar and utilize it as energy in peripheral tissues, resulting in increased insulin secretion to lower high blood sugar. Hyperinsulinemia is seen. Failure to overcome this will eventually lead to type 2 diabetes. In Korea, the number of patients with type 2 diabetes has increased in recent decades.

The World Health Organization (WHO) reports that the number of diabetic patients worldwide will be about 150 million in 2000 and about 220 million in 2010. In Korea, due to inadequate lifestyles and an increase in the obese population, the number of diabetics is currently 4 million, accounting for about 10% of the total population.

In order to treat diabetes and diabetic complications, the predominance of insulin secretion accelerators including sulfonurea agents, insulin sensitizers such as chiazolidinedione, or glycolytic enzymes, specifically alpha-glucosidase inhibitors, is mainly used. Insulin is prescribed when the drug does not work. Among these, alpha-glucosidase inhibitors reduce the digestion of complex carbohydrates by inhibiting alpha-glucosidase in the small intestine and alpha-amylase in the pancreas, thereby delaying the absorption of glucose and reducing the postprandial blood sugar rise due to carbohydrate intake. And does not increase insulin secretion, so there is no risk of hypoglycemia. In other words, a substance capable of inhibiting alpha-glucosidase may be applied to the treatment or prevention of diabetes mellitus or diabetic complications without the side effects of hypoglycemia.

Most of the various antidiabetic agents correspond to artificially manufactured compounds, and in these cases, there is a problem of side effects or resistance, and thus, there is a demand for development of a diabetic therapeutic agent derived from a natural substance that can replace the diabetic agents. That is, it is urgent to develop a composition for treating or preventing diseases related to diabetes mellitus or diabetes complications derived from natural substances which do not have side effects such as weight gain and have not raised problems with resistance or stability even after long-term use.

In order to meet such demands, the present invention effectively inhibits alpha-glucosidase, so that side effects, including natural plants, which are useful for the treatment, prevention or improvement of diabetes and can be used for food, are not a problem, and safety is It is an object to provide an excellent composition.

In order to achieve the above object, the present invention provides a composition for treating or preventing diabetes including not only effective inhibition of alpha-glucosidase, but also a seaweed fermented product having no adverse effects such as natural products as an active ingredient. .

In another aspect, the present invention provides a food composition for improving or preventing diabetes comprising a fermented seaweed as an active ingredient.

The present inventors have been investigating the pharmacological effects of natural plant-derived compositions, taking note that, in the case of natural plants used as foods, the possibility of safety related side effects or resistance is much less than that of conventional chemically synthesized drugs. , The fermented fermented soybean paste was found to be free radical scavenging, specifically through experiments with DPPH and ABTS radical scavenging, and had excellent antioxidant activity, and glycolytic enzymes, specifically alpha-glucosidase, showed excellent blood sugar lowering effects. Since it has been confirmed, the pharmaceutical composition comprising this as an active ingredient has been confirmed that the treatment, prevention or improvement of diabetes has completed the present invention.

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

The present invention relates to a composition for the treatment or prevention of diabetes, comprising a seaweed fermented product as an active ingredient.

In the present invention, Salicornia herbacea is a perennial herb belonging to the family of the family Dwarf , it is also referred to as tongsu. The seaweeds are distributed in Korea, especially on the west coast of Korea, Japan, China, and India, and mainly grow in the seaside, in particular, near tidal flats where seawater enters or in inland salt basins. Stems are fleshy, cylindrical, branched, degenerate scales facing each other, and nodes stick out, which is why they are called spurs. Flowers bloom green in August-September and hang in three recesses between upper nodes of branches. Fruits are red, green, reddish purple in autumn, flat egg shape, ripen in October, covered with bark, and contain black seeds.

The seaweed may be collected in the Jeollanam-do, specifically Jeollanam-do tidal flat area, and collected in October, for example, and washed with running water to remove the tidal flat or foreign matter.

The seaweed fermentation product may preferably be a seaweed sugar fermentation product. The persimmon sugar fermentation product may be a fermentation product by the sugar fermentation method of the persimmon, specifically, after storing the persimmon in a sugar storage method, it can be prepared by performing a fermentation process.

Sugar storage method refers to a typical food storage method along with salting method or acid storage method, and refers to a method of marinating sugar. Specifically, the concentration of sugar or sugar in the whole food or composition is maintained at least 50% (w / w) to mold the food. B means a method of preventing corruption by inhibiting the growth of bacteria and the like. Generally, it can be used to make jam, jelly or sweetened condensed milk.

Fertilizer fermentation of the present invention, for example, can be prepared by mixing the washed with the seaweed and sugar, fermentation at 10 to 30 ℃. The seaweed and sugar may be mixed in a mixing ratio of 1: 1 (w / w) to 0.9: 1.1 (w / w), preferably 1: 1 (w / w) based on the weight ratio, and the fermentation may be The mixture of seaweed and sugar is put in a fermentation vessel and sealed, and then 40 to 80 months, preferably 45 to 51 months, more preferably at 10 to 30 ° C, preferably at 20 to 27 ° C, more preferably at 25 ° C. It may be prepared by fermentation for 47 to 49 months. Since the growth of useful microorganisms is less than 10 ° C., the fermentation does not proceed, and at a temperature higher than 30 ° C., the growth of microorganisms may occur too much or there may be a microbial growth disorder due to high temperature. To 30 ° C. In addition, the fermentation period may be 45 months to 51 months, preferably 47 months to 49 months so that sufficient fermentation occurs at the fermentation temperature of the present invention, so that the original functionality of the seaweeds can be further enhanced. In the fermentation step, for example, the mixture of seaweed and sugar mixed with a mixture ratio of 1: 1 (w / w) based on the weight ratio of the seaweed and sugar packed in a fermentation vessel and sealed and fermented for 1 year at 25 ℃ 1 Preparing a step fermentation product; Removing the insoluble material in the first step of the fermentation and the first step of removing the insoluble material in the fermentation vessel may be sealed and then fermented for 3 years at 25 ℃.

As an example of the present invention, the fermented soybean paste contains the mixture of seaweed and sugar mixed in a mixture ratio of 1: 1 (w / w) based on the weight ratio of sugar and sugar in a fermentation vessel and then sealed at 25 ℃ 1 Fermentation for a year to produce a first stage fermented product; It can be prepared by a method comprising the step of removing the insoluble material in the first-stage fermentation and sealing the first-stage fermentation removes the insoluble material in a fermentation vessel and then fermented for 3 years at 25 ℃.

The seaweed fermentation may be preferably a fraction of the seaweed fermentation, more preferably a persimmon sugar fermentation fraction. The persimmon sugar fermentation fraction means a fraction of the persimmon sugar fermentation.

Fractions of the seaweed fermentation may be prepared by fractionation using the fraction solvent to the seaweed fermentation.

The fractional solvent may be water, a polar organic solvent, a nonpolar organic solvent or a mixed solvent thereof. The polar organic solvent may be an alcohol having 1 to 5 carbon atoms such as methanol, ethanol, ethyl acetate, acetone, and the like, and the nonpolar organic solvent may be hexane, chloroform, methylene chloride or dichloromethane. The fractional solvent may be at least one selected from the group consisting of hexane, chloroform and butanol, and more preferably hexane. The fractional solvent may be added in an amount of 1: 0.1 (fermented product: fractional solvent) to 1:10 (fermented product: fractional solvent) based on a volume ratio with respect to the fermentation product or diluent (diluent) of the fermentation product.

The fraction may be prepared by a method of distributing by adding one or more solvents selected from the group consisting of hexane, chloroform and butanol. For example, the fraction may be prepared by adding water to the fermented fermentation of the seaweed to prepare a suspension, and then fractionating by sequentially adding hexane, chloroform, ethyl acetate and butanol, and the fraction may be performed by a distribution method.

Fractions of the fermentation may be prepared by performing a filtration process or the concentration and / or lyophilization for the fraction prepared by performing the fractionation process. By performing the filtration process it is possible to remove the residues and the like remaining in the fractionation liquid, it is possible to remove the fraction solvent by performing the concentration and / or lyophilization. In addition, the concentration may be carried out using a vacuum concentrator, the vacuum concentration process may be carried out under the conditions of 30 to 70 ℃, preferably 40 to 50 ℃.

The fractions of the fermentation product were added to the fermentation product or the fermentation product by diluting the diluted solution with hexane, chloroform, ethyl acetate and butanol in order to obtain a fraction solution for each fraction solvent, and then distilling the fraction solution under reduced pressure. It can be prepared by concentration.

In one embodiment of the present invention, the fermentation fraction of the persimmon seaweed is added to the sugar and fermented for 45 months to 51 months to prepare a fermentation of seaweed; And hexane, chloroform and butanol to the fermentation may be prepared by a method comprising a fractionation step of fractionating by adding at least one selected from the group consisting of, preferably hexane and performing a partitioning process. When dilution by adding water to the fermentation, the fermentation fraction of the seaweed is added to the sugar and fermented for 45 months to 51 months to prepare a seaweed fermentation; Preparing a suspension by adding water to the seaweed fermentation; And a fractionation step of fractionating by adding at least one selected from the group consisting of hexane, chloroform and butanol, preferably hexane, and performing a partitioning process to the suspension.

In addition, the obtained fractions can be stored in a deep freezer until use. In addition, the fraction may be a solvent obtained by completely removing the solvent through the concentration and the freeze-dried fraction obtained, the solvent is completely removed from the fraction used in the form of a powder or the fraction solvent used to prepare the fraction Can be used after being dissolved in distilled water or a common solvent.

Seaweed fermentation or fractions of the seaweed fermentation according to the present invention is excellent in antioxidant activity, excellent in inhibitory activity of alpha-glucosidase, and prepared by using a natural plant that can be used for food, so no side effects, etc. Since the safety is excellent, the seaweed fermentation or fractions of the seaweed fermentation may be used as an active ingredient of a pharmaceutical composition for the treatment or prevention of diabetes or an active ingredient of a food composition for the improvement and / or prevention of diabetes.

The fermented fermented soybean or fractions of the fermented soybean fermentation not only have excellent antioxidant activity, but also inhibit alpha-glucosidase, and thus can be used as a composition for treating, preventing or improving diabetes by alpha-glucosidase inhibition. In relation to the diabetic treatment, prevention or improvement function, the fraction of the fertilizer fermentation may be prepared using preferably hexane, chloroform or butanol, more preferably hexane as a fraction solvent.

Diabetes is an absolute or relative lack of insulin secretion in the interest, but due to a decrease in the biological effect of insulin on the cells, that is, a hyperglycemic state caused by insulin deficiency or decreased insulin sensitivity and associated metabolic disorders for a long time Means a metabolic disorder that is specified as a condition.

The diabetes is largely divided into type 1 diabetes and type 2 diabetes. The type 1 diabetes mellitus, 'insulin dependent diabetes mellitus', is caused by reduced production and secretion of insulin due to selective damage to the pancreatic beta cells (β-cells) that secrete insulin. The type 2 diabetes, that is, insulin-independent diabetes, occurs when the insulin resistance of the beta cells is insufficient to cope with this when insulin resistance is increased in peripheral tissues (liver, fat, liver) for any reason. do.

The fermented seaweed fermentation or fractions of the seaweed fermentation can inhibit the digestion and glucose uptake in the intestine by inhibiting alpha-glucosidase, thereby treating, improving or preventing diabetes.

The diabetic fermentation product or the composition for treating or preventing diabetes comprising the fraction of the persimmon fermentation as an active ingredient can be directly applied to animals including humans. The animal is a biological group corresponding to plants, and mainly refers to the ingestion of organic matter as nutrients, digestion, excretion, and respiratory organs are differentiated, preferably mammals, and more preferably humans.

Diabetes treatment or prevention composition comprising a seaweed fermentation or a fraction of the seaweed fermentation of the present invention as an active ingredient may include only a seaweed fermentation or a fraction of the seaweed fermentation alone, depending on the formulation, method and purpose of use It may further comprise a pharmaceutically acceptable carrier, excipient or diluent.

When provided with a mixture in which other ingredients other than the seaweed fermentation or the seaweed fermentation fraction as an active ingredient are added to the composition for treating or preventing diabetes comprising the seaweed fermentation or a fraction of the seaweed fermentation as an active ingredient, 0.001% by weight to 99.9% by weight, preferably 0.1% by weight, based on the total weight of the composition for treating or preventing diabetes comprising fermentation or fractions of the seaweed fermentation as an active ingredient. 99 wt%, more preferably 1 wt% to 50 wt%.

When the diabetic fermentation product or the composition for diabetic treatment or prophylaxis comprising the fraction of the persimmon fermentation as an active ingredient is used as a medicament, the administration method may be oral or parenteral, for example, oral, transdermal, subcutaneous, intravenous or Administration can be via several routes, including muscle.

In addition, the formulation of the composition may vary depending on the method of use and may be formulated by employing methods known in the art to provide rapid, sustained or delayed release of the active ingredient after administration to a mammal. Can be.

Generally, solid preparations for oral administration include tablets, pills, soft or hard capsules (CAPSULES), pills (PILLS), powders (POWDERS) and granules (GRANULES), and the like. Excipients, for example, may be prepared by mixing starch, calcium carbonate, sucrose or lactose, gelatin and the like. In addition to simple excipients, lubricants such as magnesium stearate and talc may also be used. Liquid preparations for oral use include suspensions, liquids, limonades, emulsions, and syrups. In addition to commonly used simple diluents such as water and liquid paraffin, Excipients such as wetting agents, sweetening agents, fragrances, preservatives and the like can be included.

In addition, for parenteral administration, creams, lotions, creams, ointments, eye creams, warnings, liquids, aerosols, fluids, etc. (FRUIDEXTRACTS), ELIXIR, INFUSIONS, SACHET, LINIMENTS, PATCH or INJECTIONS.

Furthermore, the compositions of the present invention may be formulated using suitable methods known in the art or using methods disclosed in Remington's Pharmaceutical Science (Recent Edition, Mack Publishing Company, Easton PA). Can be.

Pharmaceutically acceptable carriers, excipients or diluents according to the formulation, method of use and purpose of use are lactose, dextrose, sucrose, sorbitol, mannitol, xyitol, erythritol, maltitol, starch, akicia rubber, alginate, gelatin, calcium Phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil, dextrin, calcium carbonate, It may be one or more selected from the group consisting of propylene glycol, liquid paraffin, saline, but is not limited thereto, and any conventional carrier, excipient or diluent may be used.

In addition, when pharmaceuticalizing a composition for treating or preventing diabetes comprising the seaweed fermentation product or a fraction of the seaweed fermentation as an active ingredient, conventional fillers, extenders, binders, disintegrants, surfactants, anti-coagulants, lubricants, wetting agents , Fragrances, emulsifiers or preservatives may be further included, and can be used orally or parenterally, but preferably for oral administration. Specifically, solid preparations for oral administration include tablets, pills, powders, granules, capsules, and the like, and the solid preparations include at least one excipient such as starch, calcium carbonate, and sucrose in the extract. (sucrose), lactose (lactose), gelatin, etc. are mixed and prepared. In addition to simple excipients, lubricants such as magnesium stearate and talc may also be used. Liquid preparations for oral use include suspensions, solvents, emulsions, and serums.In addition to commonly used simple diluents such as water and liquid paraffin, various excipients include, for example, wetting agents, sweeteners, fragrances, and preservatives. Can be.

Dosage of the composition for the treatment or prevention of diabetes comprising the seaweed fermentation product or the fraction of the seaweed fermentation according to the present invention as an active ingredient, taking into account the method of administration, the age, sex and weight of the recipient, and the severity of the disease, etc. It may be appropriately selected by those skilled in the art. For example, the diabetic treatment or prevention composition comprising the fractions of the seaweed fermentation or the seaweed fermentation of the present invention as an active ingredient content of the daily active ingredient, that is, the content of the fractions of the seaweed fermentation or the seaweed fermentation It can be administered from 0.0001 mg / kg (body weight) to 1000 mg / kg (body weight) as a standard, to 0.01 mg / kg (body weight) to 100 mg / kg (body weight) to be more effective. Administration may be administered once a day or may be divided several times. The dosage does not limit the scope of the invention in any aspect.

In addition, the composition for the treatment or prevention of diabetes comprising the seaweed fermentation or fractions of the seaweed fermentation of the present invention as an active ingredient, the compound or plant extract having a known anti-diabetic effect in addition to the fractions of the seaweed fermentation or seaweed fermentation further It may include, and may be included in 5 parts by weight to 20 parts by weight with respect to 100 parts by weight of seaweed fermentation.

In addition, the present invention relates to a food composition for improving or preventing diabetes, comprising a seaweed fermented product as an active ingredient. Examples of the food composition of the present invention include food, food additives, beverages or beverage additives.

The diabetic fermentation product or the diabetic fermentation or food fraction for diabetic containing a fraction of the fermentation as an active ingredient may further comprise suitable carriers, excipients and diluents commonly used in the preparation thereof.

In the present specification, the term "food" means a natural product or processed product containing one or more nutrients, and preferably means a state in which it can be directly eaten through some processing process. It is intended to include all foods, food additives, health functional foods and beverages.

Examples of the food that may contain the fermented fertilizer or fractions of the fermented soybean fermentation which are the active ingredients of the food composition of the present invention include various foods, beverages, gums, teas, vitamin complexes, functional foods, and the like. In addition, the food in the present invention includes special nutritional products (e.g., prepared oils, infants, baby food, etc.), processed meat products, fish products, tofu, jelly, noodles (e.g. ramen, noodles, etc.), health supplements, seasoned foods ( For example, soy sauce, miso, red pepper paste, mixed soy sauce), sauces, confectionery (e.g. snacks), dairy products (e.g. fermented milk, cheese, etc.), other processed foods, kimchi, pickles (various kimchi, pickles, etc.), beverages ( Examples include, but are not limited to, fruits, vegetable drinks, soy milk, fermented beverages, ice cream, etc., natural seasonings (eg, ramen soup, etc.), vitamin complexes, alcoholic beverages, alcoholic beverages, and other health supplements. The food, beverage or food additive may be prepared by a conventional production method.

Functional food in the present invention is the control of biological defense rhythm, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical, biotechnological techniques, etc. It refers to food processed and designed to fully express the gymnastics function, and more specifically antidiabetic function in the living body. The functional food may include food acceptable food additives, and may further include appropriate carriers, excipients and diluents commonly used in the manufacture of functional foods.

In the present invention, the drink is a generic term for drinking to quench thirst or to enjoy the taste and is intended to include a functional drink. The beverage contains, as an essential ingredient, the fermented fermentation product or the fraction of the fermentation product as an active ingredient, and there are no special limitations on the other ingredients, and various flavors or natural carbohydrates are added as in general drinks. It may contain as a component. Examples of such natural carbohydrates include monosaccharides such as glucose, fructose and other disaccharides such as maltose, sucrose and the like and polysaccharides such as dextrin, cyclodextrin and the like, and Sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The ratio of the natural carbohydrate may generally be about 1 to 20 g, preferably 5 to 12 g per 100 ml of the composition of the present invention. It may further contain a pulp for.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. These components can be used independently or in combination. The additive may be 0 to 20 parts by weight, preferably 0.00001 to 15 parts by weight, per 100 parts by weight of the seaweed fermentation or the fraction of the seaweed fermentation as an active ingredient of the present invention, but is not limited thereto.

Functional beverage in the present invention is a biological defense rhythm control, disease prevention and the like having a beverage group or a beverage composition that has added value to the beverage by using physical, biochemical, biotechnological techniques, etc. to function and express the function of the beverage to a specific purpose Means a beverage that is designed and processed to fully express the gymnastics function related to recovery.

The functional beverage is not particularly limited to other ingredients except for containing the above-mentioned seaweed fermentation product or the fraction of the seaweed fermentation, which are the active ingredients of the present invention as essential ingredients in the indicated ratios, and various flavors or natural carbohydrates as in general beverages. Etc. can be contained as an additional component. Examples of such natural carbohydrates include monosaccharides such as glucose, fructose and other disaccharides such as maltose, sucrose and the like and polysaccharides such as dextrin, cyclodextrin and the like, and xylitol Sugar alcohols such as sorbitol and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The natural carbohydrate may be included in an amount of 0 to 20 parts by weight, preferably 1 to 18 parts by weight, more preferably 5 to 12 parts by weight, per 100 parts by weight of the composition of the present invention.

In addition, in diabetic fermentation or food composition for diabetic improvement or prevention comprising a fraction of the seaweed fermentation as an active ingredient, the amount of the seaweed fermentation or the fraction of the seaweed fermentation is 0.00001% to 50% by weight of the total food weight It may be included as, in the case of a beverage composition may be included in a ratio of 0.001 g to 50 g, preferably 0.01 g to 10 g based on 100 ml of the total volume of the food, but is not limited thereto.

The composition of the present invention is excellent in antioxidant activity, inhibits alpha-glucosidase and inhibits glucose digestion and glucose absorption in the intestine, and is prepared from natural plants used for food, so there is no problem in safety. It is believed that the present invention can be usefully used in patients with diabetes or at risk for the disease.

In addition, the present invention provides a method for producing a fraction of the seaweed fermentation has an effect of improving or preventing diabetes.

Method for producing a fraction of the seaweed fermented product having an improvement or prevention effect of diabetes mellitus comprises: a) a seaweed washing step to remove the mud flats or foreign matter by washing the seaweed with running water; b) mixing the washed seaweed and sugar at a weight ratio of 1: 1, the mixture is placed in a fermentation vessel and sealed, and fermented at 20 to 27 ° C., preferably at 25 ° C. for 1 year, to give a first-stage fermentation product. A step 1 fermentation step of preparing; c) removing the insoluble material from the first step fermentation, and then put in a fermentation vessel and sealed again and fermented at 20 to 27 ℃, preferably 25 ℃ for three years to prepare a two-stage fermentation step and d) after the addition of water to the two-stage fermentation to prepare a suspension, it may include the step of preparing a hexane fraction by the method of fractionating by adding hexane.

The persimmon sugar fermented hexane fraction prepared by the above method is not only excellent in antioxidant activity compared to other fractions, but also has an alpha-glucosidase inhibitory ability, and thus may be useful in diabetic patients or when there is such a risk. .

The composition comprising the persimmon fermentation or fractions of the fermentation of the present invention as an active ingredient is excellent in antioxidant activity, and can inhibit glucose digestion and glucose absorption in the intestine by inhibiting alpha-glucosidase, thereby treating and improving diabetes. In addition to the excellent prevention effect, and unlike the existing diabetic drugs mainly composed of artificial compounds as an active ingredient derived from natural substances as an active ingredient to treat, improve or prevent diabetes without the problem of side effects It can be usefully used as a food composition or a medical composition, and furthermore, since it is made from raw seaweed, which is abundantly grown in the tidal flats of the west coast of Korea, especially in the Jeollanam-do coastal region, it has the advantage of excellent economic efficiency. Therefore, the composition of the present invention can be widely used in the related business in that it can replace the substance for the treatment or improvement for existing chemically manufactured diabetes.

1 is a flow chart showing the fractionation process performed to prepare a fraction of the seaweed fermentation, according to an embodiment of the present invention.
FIG. 2 is a graph comparing alpha-glucosidase inhibitory ability of fermented soybeans with fermentation periods according to an embodiment of the present invention. FG-02 represents a fermented soybean fermented for 2 years, and FG-04 is 4 It represents the seaweed fermentation fermented for a year, and FG-06 represents the seaweed fermentation fermented for 6 years.
Figure 3 is a graph comparing the alpha-glucosidase inhibitory ability of the fractions according to the type of fraction solvent in order to confirm the anti-diabetic activity of the fractions of the seaweed fermentation according to an embodiment of the present invention.
Figure 4 is a graph confirming the antioxidant capacity of the fractions of the fermented seaweed fermentation according to an embodiment of the present invention according to the type of fraction solvent, Figure 4a is a graph comparing the DPPH free radical scavenging ability of the fractions according to the type of fraction solvent , 4b is a graph comparing the ABTS radical scavenging ability of the fraction according to the fraction of the solvent.

Hereinafter, the preparation examples and examples are presented in order to explain the present invention in more detail. However, the following Preparation Examples and Examples are merely illustrated to aid the understanding of the present invention, and may be modified in various other forms, and the scope of the present invention is not limited to the following Examples.

Example 1 Preparation of Seaweed Fermentation and Seaweed Sugar Fermentation Fraction

The sea urchin ( Salicornia herbacea ) used in the present invention was inhabited in the native seagrass in Chonnam tidal flat in October. The fermented soybean paste of the present invention is fermented at room temperature for 2 years, 4 years or 6 years.

More specifically, the native seaweed was collected in October in Jeonnam tidal flat area, and then washed three times in clean water to remove the tidal flat or foreign matter. After the washing, 1 kg of dried seaweed was mixed with 1 kg of sugar, sealed in a fermentation vessel, and then fermented at 25 ° C. for 1 year. After 1 year, the fermented product fermented in the fermentation vessel, the insoluble seaweed was removed, the remaining fermentation broth was put in the fermentation vessel and sealed again, and then fermented and aged at 25 ° C. for 1 year, 3 years and 5 years.

Preparation of the fractions for the prepared persimmon sugar fermentation was carried out in the following manner for each solvent.

First, a suspension is prepared by adding 500 ml of water to 1,500 ml of the persimmon sugar fermentation broth fermented for 4 years, and then adding 2,000 ml of n-hexane to the suspension and partitioning to obtain a normal hexane layer. It was. After removing the normal hexane layer, 2,000 ml of chloroform (CHCl ₃ ) was added to the remaining aqueous layer and partitioned to obtain a chloroform layer. After removing the chloroform layer, 2,000 ml of ethyl acetate (ethyl acetate, EtOAc) was added to the remaining aqueous layer and partitioned to obtain an ethyl acetate layer. After removing the ethyl acetate layer, 1,000 ml of saturated normal butanol (n-butanol, BuOH) was added to the remaining aqueous layer and partitioned to obtain a normal butanol layer. The normal butanol layer was removed and the remaining aqueous solution was obtained as a water fraction layer.

The hexane fractionation layer, the chloroform fractionation layer, the ethyl acetate fractionation layer, the butanol fractionation layer and the water fractionation layer obtained by each of the fermentation broths and the fractional solvents of the fermentation broth according to the fermentation period were respectively cooled aspirators (CCA-1110, Eyela, Japan). Concentrated under reduced pressure at 40 ℃ using a vaccum evaporator equipped.

< Example   2> Hamcho Fermented Anti-diabetic  activation OK1  -Activity according to fermentation period

The antidiabetic activity of the fermented sugar fermentation broth fermented for 2 years, 4 years, and 6 years prepared in Example 1 was confirmed as an inhibitory effect on alpha-glucosidase enzyme. The inhibition of the alpha-glucosidase was measured by the following method.

First, the inhibitory ability against the alpha-glucosidase was measured using a yeast-derived alpha-glucosidase (α-glucosidase, Sigma, USA). More specifically, the reaction solution (100mM phosphate (pH 7.0), 2g / L BSA (bovine serum albumin) and 0.2g / L NaNO _{3 in} 10μL of each persimmon sugar fermentation according to the fermentation period prepared in Example 1 ) 50 μL and 50 μL of enzyme solution (final concentration 0.7 U) were added and mixed. Para-nitrophenyl alpha-di-glucoside (5 mM, 50 μL) was added to these mixed solutions, followed by enzymatic reaction for 5 minutes in an incubator at 37 ° C. and absorbance at 405 nm. From the measured absorbance results, the activity of alpha-glucosidase was 100% when no fermentation was added, and the inhibition of alpha-glucosidase was determined by comparing the degree of inhibition when each fermentation was added. Inhibitory activity is shown in FIG. 2.

As shown in FIG. 2, it was confirmed that the sugar fermentation product fermented for 4 years and the sugar fermentation product fermented for 6 years and alpha-glucosidase were superior to the sugar fermentation product fermented for 2 years. On the other hand, the alpha-glucosidase inhibitory ability of the fermented product fermented for 4 years and the fermented product fermented for 6 years was found to be almost similar. Since the production cost and the production period of the fermentation are most affected by the fermentation period, the shortening of the fermentation period will have a great economic effect in the manufacturing process of the fermentation product. Therefore, fermented products fermented for 4 years without any difference in the anti-diabetic effect of alpha-glucosidase, that is, are more economical in terms of fermentation process than fermented products for 6 years. Fermentation was found to be preferred. Therefore, in the experiments on the following fractions, the experiment was performed on sugar fermentation products having a total fermentation period of 4 years.

Example 3 Confirmation of Antidiabetic Activity of Seaweed Ferment (Fragment)

As confirmed in Example 2, the antidiabetic activity of the fraction of the fourth-year sugar fermentation prepared in Example 1 was confirmed as an inhibitory activity against alpha-glucosidase enzyme. The inhibition of the alpha-glucosidase was measured in the same manner as in Example 2.

The measured absorbance results are shown as the inhibitory activity of alpha-glucosidase enzyme by comparing the activity of the control group with distilled water instead of the sample and the measured activity. FIG. 3 is shown.

As shown in FIG. 3, the inhibitory ability against alpha-glucosidase was the best in the hexane fractionation layer. The ethyl acetate layer was the lowest, the water fractionation layer showed less than 20% inhibition, whereas the hexane fractionation layer showed more than about 150% inhibition of the water fractionation layer, and about 25% compared to the chloroform and butanol fractionation layers. It was confirmed that the% inhibition ability was high, and the antidiabetic effect of the hexane fractionation layer was remarkably excellent.

Example 4 Confirmation of Antioxidant Activity of Seaweed Ferment (Fragment)

Antioxidant activity of the persimmon sugar fermentation fraction prepared in Example 1 was confirmed by DPPH free radical scavenging ability and ABTS radical scavenging ability. The antioxidant activity was performed in the following manner, respectively.

The DPPH free radical scavenging ability was mixed lightly with a voltex mixer by adding 100 mM Tris-HCl buffer (pH 7.4, 400 μL) and 500 μM DPPH ethanol solution (final concentration 100 μM, 500 μL) to each fraction. The reaction was carried out for 30 minutes at. The absorbance of the reaction solution was measured at 517 nm using a spectrophotometer (UV-Visible, Varian) and the results are shown in Figure 4a.

In addition, ABTS radical scavenging ability was confirmed using the ABTS radical solution. The ABTS radical solution was mixed with 2.5 mM ABST dissolved in 1.0 mM 2,3'-azobis (2-amidino-propane) dihydrochloride (AAPH) in phosphate-buffered saline (PBS), and then 30 It was prepared by reacting for a minute. The PBS was a solvent containing 150 mM NaCl as 100 mM potassium phosphate buffer (pH 7.4). At this time, the concentration of the blue-green ABST radical was adjusted to be 0.7 ± 0.02 (mean ± SD) at 734 nm using a spectrophotometer. After mixing 20uL of each fraction and 980uL ABST radical solution, reacting for a certain time at 37 ℃, the degree of absorbance decrease at 734 nm was measured to investigate the ABST radical scavenging activity of the sample and the results are shown in Figure 4b Indicated. The control group mixed 20 uL of 100% methanol instead of the fractions.

As shown in FIG. 4, the hexane fractionation layer and the chloroform fractionation layer were found to have excellent antioxidant activity. More specifically, as shown in Figure 4a, the DPPH free radical scavenging ability was confirmed that the concentration-dependent increase in the hexane fraction layer, chloroform fraction layer and ethyl acetate layer, in particular the hexane fraction layer is the best, based on the final concentration It was confirmed that the antioxidant activity was about 1.5 times higher than that of the chloroform fractionation layer and about 2 times higher than the ethyl acetate fractionation layer. In addition, as shown in Figure 4b, in the case of ABST radical scavenging ability, the chloroform fractionation layer was the best, the hexane fractionation layer was confirmed to be the next excellent. The butanol fraction and the water fraction were very low in antioxidant activity. Compared with the ethyl acetate fraction, the hexane fraction was about 150% of the ethyl acetate fraction and about 200% in the chloroform fraction. It was confirmed that there is.

From the above results, it was confirmed that the hexane fraction layer and the chloroform fraction layer of the persimmon sugar fermentation were remarkably superior to the other fraction layers with antioxidant effects.

Claims (4)

Diabetic treatment or prevention composition comprising a seaweed fermented product as an active ingredient. The method of claim 1,
The fermented fertilizer is a composition for treating or preventing diabetes mellitus is a fermentation fraction fractionated by adding hexane to the fermentation. The method of claim 2,
The seaweed fermentation fraction is
Adding sugar to the seaweed and fermenting for 45 to 51 months to prepare a fermentation of seaweed; Preparing a suspension by adding water to the seaweed fermentation; And fractionation step of fractionating by adding hexane to the suspension and performing a distribution process.
Diabetic treatment or prevention composition, characterized in that it is prepared by a method comprising a. Diabetes improvement or prevention food composition comprising a seaweed fermented product as an active ingredient.

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