KR20130040524A - Liver protecting beverage containing blackberry vinegar and its preparing method - Google Patents

Abstract

PURPOSE: A beverage composition containing Rubus fruticosus vinegar is provided to provide effective recovery from liver damage and a protective effect against oxidative stress. CONSTITUTION: 4-10 parts by weight of Rubus fruticosus vinegar, 0.5-3 parts by weight of Rubus fruticosus concentrate, 0.5-3 parts by weight of apple concentrate, 6-15 parts by weight of high fructose corn syrup, 1-5 parts by weight of folic acid, 0.0001-0.020 parts by weight of enzyme processed stevia, 0.1-0.5 parts by weight of citric acid, 0.01-0.1 parts by weight of lotus leaf extract, 0.01-0.1 parts by weight of raspberry flavor, and 70-90 parts by weight of purified water are mixed and stirred. The mixed solution goes through a first filtration. The filtered solution is sterilized and goes through a second filtration. A manufacturing method of the Rubus fruticosus vinegar comprises the following steps: 25-35 parts by weight of Rubus fruticosus pulverized solution, 10-20 parts by weight of apple concentrate, and 50-60 parts by weight of purified water are mixed. An initial sweetness of the mixture is controlled to 10-20 degrees brix, and yeast is inoculated to perform alcohol fermentation. After the filtration of the alcohol ferment, the alcohol concentrate is controlled to 5-9%, and acetic acid bacteria is inoculated to perform acetic acid fermentation. The alcohol fermentation is performed by inoculating 1-10 parts by weight of Saccharomyces cerevisiae, KCTC 7904, at 20-30 degrees Celsius for 2-6 days. The acetic acid fermentation is performed by inoculating 5-20 parts by weight of Acetobacter sp. PA97 at 25-35 degrees Celsius for 10-25 days. [Reference numerals] (AA) GPx active(control group%); (BB) Drink composition of the present invention(ml/kg);

Description

Liver protecting beverage containing blackberry vinegar and its manufacturing method {Liver protecting beverage containing blackberry vinegar and its preparing method}

The present invention relates to a beverage composition for improving liver function and a method for preparing the same, containing blackberry vinegar as an active ingredient.

Reactive oxygen species (ROS), such as superoxide radicals, hydrogen peroxide and hydroxyl radicals, are known as xenobiotics, drugs, heavy metals, ultraviolet (UV), and ionizing radiation ( induced by various factors such as ionizing radiation. Although ROS play an important role in normal physiological conditions, high levels of ROS cause damage to biomolecules of various cells such as proteins, lipids and DNA (Kaspar, JW, et al., Free Radical Biology and Medicine , 2009), has been associated with aging, cancer, atherosclerosis, diabetes and degenerative brain diseases (Wiseman, H., et al., Biochemical Journal , 1996). Living organisms have developed a variety of mechanisms to prevent ROS formation or to detoxify ROS. These mechanisms include antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT, catalase) and glutathione peroxide (GPx), and glutathione (GSH), uric acid, and vitamin C. And nonenzymatic antioxidants such as E (Issa, AY, et al., Journal of Food Composition and Analysis , 2006; Mohammadi, M. et al., Food and Chemical Toxicology , 2009).

Blackberry ( Rubus fruticosus L. ) is an excellent natural antioxidant and has been used for various therapeutic purposes. Recent studies have shown that blackberries can reduce the risk of cancer and cardiovascular disease (Cuevas-Rodriguez et al., 2010a). Blackberries are known to contain high amounts of other antioxidants such as anthocyanin, flavonol, phenolic acid, ellagic acid, vitamins C and E (Bowen-Forbes, CS, et al., Journal of Food Composition and Analysis , 2010). Antocyanin, BlackBerry's main polyphenolic compound, is a scavenger of various ROS such as superoxide radicals, hydrogen peroxide and hydroxyl radicals (Cuevas-Rodriguez et. al., Journal of Agricultural and Food Chemistry , 58, 9542-9548, 2010). Various studies have reported on potential biological benefits as antioxidants and / or anti-inflammatory agents (Hassimotto, NMA, et al., Journal of the Science of Food and Agriculture , 2010). However, little is known about the functional role of BlackBerry in improving liver function.

CCl ₄ (carbon tetrachloride) is a representative acute liver toxicity inducer. To date, the exact mechanism of action of CCl ₄ is unknown, but CCl ₄ is absorbed into the body and metabolized to CCl ₃ (trichloromethyl radical) by the hepatic drug metabolism enzyme system. It is known to cause liver cell damage by destroying the structure and function of the membrane by causing lipid peroxidation. In addition, when the structure and function of cell membranes are destroyed, Alanine Aminotransferase (ALT) and Aspartate Aminotransferase (AST), which are widely present in liver cytoplasm, are leaked into the blood. Levels are frequently used as indicators of liver damage.

Accordingly, the present inventors have increased the activity of the antioxidant enzyme GPx when treating a beverage composition containing the blackberry vinegar according to the present invention in an acute liver toxicity model induced by CCl ₄ treatment that can cause liver damage. The present invention was completed by confirming that amino acid transferase (ALT) and aspartic acid aminotransferase (AST), which are indicators of liver damage, can be effectively used to improve liver function.

An object of the present invention is a BlackBerry ( Rubus) fruticosus L. ) It is to provide a beverage composition for improving liver function containing vinegar and a method for producing the same.

In order to achieve the above object,

1) 4 to 10 parts by weight of blackberry vinegar, 0.5 to 3 parts by weight of blackberry concentrate, 0.5 to 3 parts by weight of apple concentrate, 6 to 15 parts by weight of liquid fructose, 1 to 5 parts by weight of flacto oligosaccharide, 0.001 to 1 part of enzyme treatment stevia Stirring by mixing 0.020 parts by weight, citric acid 0.1-0.5 parts by weight, lotus leaf extract 0.01-0.1 parts by weight, raspberry flavor 0.01-0.1 parts by weight and purified water 70-90 parts by weight;

2) filtering the stirred liquid by mixing of step 1);

3) After sterilizing the filtrate of step 2), and provides a method for producing a beverage composition for improving liver function containing blackberry vinegar comprising the step of filtration.

In addition, the present invention provides a beverage composition for improving liver function containing blackberry vinegar produced by the production method of the present invention.

The beverage composition containing the blackberry vinegar of the present invention has a protective effect against oxidative stress and restores liver damage in acute liver toxicity model induced by CCl ₄ treatment known to cause liver toxicity, thereby improving liver function. It can be usefully used as a dietary supplement for health.

1 is a view showing the results of measuring the acidity (Titratable acidity) and alcohol content (Alcohol content) during acetic acid fermentation (acetic acid fermentation).
2 is a diagram showing the effect of increasing the antioxidant enzyme GPx activity in CCl ₄ induced acute liver toxicity rats of the beverage composition of the present invention;
#: For control, p <0.05; And
*: P <0.05 for CCl ₄ treatment group;
Figure 3 is a graph measuring the protective effect of liver in CCl ₄ induced acute liver toxicity rats of the beverage composition of the present invention.
Figure 3 A is a graph confirming the recovery of liver damage induced by CCl ₄ treatment of the beverage composition of the present invention through the level of Aspartate Aminotransferase (AST) in serum:
#: For control, p <0.001;
*: P <0.05 for CCl ₄ treatment group; And
**: p <0.01 for CCl ₄ treatment group.
3B is a graph confirming the recovery of liver damage induced by CCl ₄ treatment of the beverage composition of the present invention through serum alanine Aminotransferase (ALT) levels:
#: For control, p <0.001; And
**: p <0.01 for CCl ₄ treatment group.

Hereinafter, the present invention will be described in detail.

According to the present invention,

1) 4 to 10 parts by weight of blackberry vinegar, 0.5 to 3 parts by weight of blackberry concentrate, 0.5 to 3 parts by weight of apple concentrate, 6 to 15 parts by weight of liquid fructose, 1 to 5 parts by weight of flacto oligosaccharide, 0.001 to 1 part of enzyme treatment stevia Stirring by mixing 0.020 parts by weight, citric acid 0.1-0.5 parts by weight, lotus leaf extract 0.01-0.1 parts by weight, raspberry flavor 0.01-0.1 parts by weight and purified water 70-90 parts by weight;

2) filtering the stirred liquid by mixing of step 1);

3) After sterilizing the filtrate of step 2), and provides a method for producing a beverage composition for improving liver function containing blackberry vinegar comprising the step of filtration.

In the production method of the present invention, the blackberry may be used without limitation, those grown or commercially available.

In the preparation method of the present invention, the blackberry concentrate or apple concentrate is 1) washing step, 2) juice step, 3) filtration step. It may be prepared by a method including a step of concentrating, 5) sterilization, commercially available or prepared by a method commonly used in the art, but is not limited thereto.

In the production method of the present invention, the lotus leaf extract may be prepared and used by a production method or a commercially available method including the following steps or a method commonly performed in the art, but is not limited thereto.

1) extracting by adding an extraction solvent to the lotus leaf;

2) filtering the extract of step 1); And

3) Concentrating the filtered extract of step 2) under reduced pressure and drying.

In the production method of the present invention, the raspberry flavor may be prepared or used by a method commonly performed in the art, but is not limited thereto.

In the production method of the present invention, the purified water is preferably purified through a reverse osmosis (RO) filter, but is not limited thereto.

In the production method of the present invention, the stirring in the step 1) is preferably performed at 45 to 55 ° C, more preferably at 50 to 53 ° C, preferably for 20 to 40 minutes, and more preferably for 30 to 35 minutes. But is not limited thereto.

In the production method of the present invention, the filtration is preferably performed with a 3 to 7 μm, more preferably a 5 to 6 μm filter, but is not limited thereto.

In the preparation method of the present invention, the sterilization is a low temperature long time (LTLT) sterilization for about 30 minutes at 63 ℃ to 65 ℃, high temperature short time sterilization for 15 to 30 seconds sterilization at 90 ℃ to 110 ℃ Method (Ultra high temperature short time, HTST) and ultra high temperature (UHT) to sterilize for 1 to 3 seconds at 120 ℃ to 150 ℃, and can be carried out by minimizing browning of raw materials In order to sterilize as much as possible, sterilization at 98 ° C. for 30 seconds is most preferred but not limited thereto.

In the manufacturing method of the present invention, after the step 3) may be further included in the container to maintain 80 to 95 ℃ and cooled to 35 to 50 ℃ in the cooler, but is not limited thereto. In addition, the material of the container may be any material as long as it can be used as a material of a beverage container such as polypropylene resin, polyethylene resin, and the shape of the container is preferably a pouch bag, a can, or a bottle, but is not limited thereto.

In the production method of the present invention, the blackberry vinegar of step 1) is preferably prepared by the following steps, but is not limited thereto.

a) 25 to 35 parts by weight of black crushed liquor, preferably 30 parts by weight, 10 to 20 parts by weight of apple concentrate, preferably 16.6 parts by weight, and 50 to 60 parts by weight of purified water, preferably 53.4 parts by weight, to obtain an initial sugar content of 10 Adjusting to 20 ° brix and inoculating yeast for alcohol fermentation; And

b) the alcohol fermentation of step 1) is filtered, and then adjusted to an alcohol concentration of 5 to 9% and inoculated with acetic acid bacteria to ferment acetic acid.

If the initial sugar is too low, the final alcohol concentration is reduced, if too high alcohol fermentation is not delayed or advanced, it is preferably 13 to 18 ° brix, more preferably 15 to 16 ° brix, but is not limited thereto.

Alcohol fermentation of step a) is inoculated with yeast for a certain time, such yeast is preferably 1 to 10 parts by weight, more preferably 5 parts by weight in dry weight with a total weight of the workpiece to be 100 It is preferable to ferment for a growth temperature range of, preferably 20 to 30 ℃, more preferably 25 ℃, preferably 2 days to 6 days, more preferably 4 days, but is not limited thereto.

In addition, the yeast may use a variety of edible yeast, Saccharomyces cerevisiae ; KCTC 7904) or Saccharomyces boyanus , and Saccharomyces cerevisiae ; KCTC 7904), but is not limited thereto.

Preferably, the alcohol concentration of step b) is adjusted to 5-9%, more preferably 7-8%, and most preferably 7.4%, but is not limited thereto.

Acetic acid fermentation of step b) is acetobacter species. PA 97 ( Acetobacter sp . PA 97) is preferably inoculated at 5 to 20 parts by weight, more preferably at 10 parts by weight, preferably at 25 to 35 ° C, more preferably at 35 ° C, preferably 10 to 25 days, more preferably It is preferable to culture 20 days, but is not limited thereto.

Acetic acid fermentation in step b) is preferably made by adjusting the initial acidity to 0.5 to 2% range, more preferably 1 to 1.5%, but is not limited thereto.

In a specific embodiment of the present invention, in order to prepare a beverage composition comprising blackberry vinegar, 4 to 10 parts by weight of blackberry vinegar, 0.5 to 3 parts by weight of blackberry concentrate, 0.5 to 3 parts by weight of apple concentrate, 7 to 12 parts by weight of liquid fructose, 1 to 5 parts by weight of flacto oligosaccharide, 0.005 to 0.015 parts by weight of enzymatically treated stevia, 0.1 to 0.5 parts by weight of citric acid, 0.01 to 0.1 parts by weight of lotus leaf extract, 0.01 to 0.1 parts by weight of raspberry flavor and purified water Stirring by mixing 70 to 90 parts by weight; 2) filtering the stirred liquid by mixing of step 1); 3) After sterilizing the filtrate of step 2), to prepare a beverage composition for improving liver function comprising the black vinegar comprising the step of filtration (see Fig. 1 and Table 1).

In a specific embodiment of the present invention, as a result of confirming the protective effect against oxidative stress in acute liver toxicity model induced by CCl ₄ treatment, hepatotoxicity prepared by administering CCl ₄ after pre-administration of the beverage composition of the present invention In rats, the activity of GPx was significantly increased compared to the control (Fig. 2).

In a specific embodiment of the present invention, acute liver toxicity model induced by CCl ₄ treatment confirmed that the liver protective effect, after administering the beverage composition (3 or 6 ml / kg) according to the invention in advance, and then administered CCl ₄ In liver hepatotoxic rats prepared, the levels of AST and ALT were significantly reduced (FIG. 3).

Therefore, the beverage composition containing the blackberry vinegar of the present invention shows a protective effect against oxidative stress and restores liver damage in acute liver toxicity model induced by CCl ₄ treatment, which is known to cause liver toxicity. It can be usefully used as a functional food or health supplement for improving function.

The beverage composition of the present invention contains, as essential ingredients, the above-mentioned raw materials in the ratios indicated, and there is no particular limitation on the liquid component, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks.

The additional component contains 0.05 to 0.2 parts by weight of betacyclodextrin, and 0.002 to 0.1 parts by weight of an additive selected from the group consisting of L-asparagine, vitamin B1, vitamin B2, glycine, caramel pigment, sucralose, sodium benzoate and drink flavor. But is not limited thereto.

That is, in addition to the above additional components, as a natural carbohydrate, conventional sugars such as monosaccharides, disaccharides, polysaccharides, for example, dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol can be used. As the flavoring agent, natural flavoring agents (tautin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) may be used, but are not limited thereto.

In addition to the above additional ingredients, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors such as flavoring agents, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid and salts thereof, organic acids , Protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like.

In addition, the present invention provides a beverage composition for improving liver function containing blackberry vinegar produced by the production method of the present invention.

The beverage composition containing the blackberry vinegar of the present invention has a protective effect against oxidative stress and restores liver damage in acute liver toxicity model induced by CCl ₄ treatment known to cause liver toxicity, thereby improving liver function. It can be usefully used as a dietary supplement or health supplement food.

Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the present invention is not limited to the following Examples and Experimental Examples.

< Example  1> Blackberry ( Rubus fruticosus  L. Manufacture of Vinegar

<1-1> Blackberry  Preparation of Vinegar Ingredients

Blackberry mayple was harvested from Jangheung-gun, Jeonnam, Korea in July, 2009, and stored in a -20 ℃ freezer, thawed at room temperature, and then used to produce blackberry fermentation. Used.

<1-2> Preparation of Strains Used

Alcohol fermentation strains were Saccharomyces cerevisiae ; KCTC 7904) was passaged in a YPD plate medium, and then used for 24 hours incubation at 24 ° C. in a YM liquid medium. In addition, acetic acid bacteria are acetobacter species stored at the Institute of Traditional Foods, Kyungpook National University of Science. PA 97 (Acetobacter sp. PA 97 ) with 0.5% yeast extract (yeast extract), 0.5% glucose (glucose), 1.0% glycerol _{(glycerin), 0.02% MgSO 4} · 7H 2 O, 5.0% ethanol (ethanol), 1.0 Incubated at 30 ° C. for 72 hours as a medium composition of% acetic acid.

<1-3> master and Seed culture

Jumo crushed blackberry and then inoculated with 100% fructose (73 ° brix) and inoculated with Saccharomyces cerevisiae with the sugar content adjusted to 15 ° brix and incubated at 25 ° C for 48 hours. Seeds were filtered using a blackberry alcohol fermentation broth prepared in the same manner as in the preparation of the seedlings, and the filtrate was extracted from Acetobacter sp. PA 97 ( Acetobacter sp. PA97) was inoculated and used for 72 hours shaking culture at 200 ° C. at 200 rpm.

<1-4> Blackberry  Vinegar

To prepare blackberry vinegar, two-step fermentation was performed. Alcohol fermentation is performed using a blended blackberry crushed solution and apple concentrate (Kyongbuk Neungpung Cooperative, South Korea) to adjust the initial sugar concentration to 15 ° brix to obtain the most suitable substrate for alcoholic fermentation for acetic acid fermentation. made. 5% (V / V) of the seedlings were inoculated into the stock solution containing 30% of the black crushed juice (V / V), 16.6% of the apple concentrate (V / V), and 53.4% (V / V) of purified water. Incubated for 4 days at a culture temperature of 25 ℃ the alcohol fermentation is best. The culture was constantly maintained until reaching 7.4%, an alcohol content suitable for acetic acid fermentation. The alcoholic fermented blackberries were centrifuged at 5,000 rpm for 20 minutes, and only the supernatant was taken through a 0.45 μm filter to remove debris and used as an acetic acid fermentation substrate. 100 ml of the blackberry wine treated as described above was put in a 500 mL Erlenmeyer flask (flask) which is easily in contact with air, and the seed vinegar prepared in Example <1-3> was inoculated with 10% of the volume of the blackberry wine. After adjusting the initial alcohol concentration of 7.4% and the initial acidity of 1% necessary for acetic acid fermentation, the acidity and alcohol content were measured while shaking culture at 30 ° C. at 200 rpm for 72 hours. Silver 0% was produced 6 g of blackberry vinegar satisfying the conditions of the fruit vinegar set by the Ministry of Commerce, Industry and Energy technical standards of Korea (Fig. 1).

< Example  2> Blackberry  Preparation of Drink Compositions Containing Vinegar

In order to prepare a beverage containing blackberry vinegar, after mixing at the mixing ratio shown in the following [Table 1], and stirred at 50 ℃ for 30 minutes, the back pressure liquid was first filtered with a 5μ filter, and then 98 ℃ After sterilization by high temperature short time (HTST), secondary filtration was performed using a 5μ filter. Then, the sterilized and filtered liquid was filled in a 75 ml bottle in an automatic filler to maintain 90 ℃, and then cooled to 40 ~ 45 ℃ in the cooler finally at 12 ° brix at 20 ℃, pH at 25 ℃ A beverage composition was prepared containing the blackberry vinegar with 3.1 and Acidity 0.29.

At this time, all the materials used were inspected and used only raw materials that meet the food additives orbital standards, and purified water was used purified water by passing the water through a RO filter.

material unit w / v% Unit quantity 100 L / T Liquid Fructose (Sindongbang, Korea) g 10.000 13.800 10.000 Fructooligosaccharide (Samyang, Korea) g 3.000 2.000 3.000 Blackberry vinegar of <Example 1> g 6.000 0.600 6.000 Blackberry Concentrate (Samjin Flavor, Korea) g 1,000 1.500 1,000 Raspberry Flavor (Samjin Flavor, Korea) g 0.050 0.020 0.050 Apple Juice Concentrate
(Gyeongbuk Neungkum Cooperative, Korea) g 1,000 0.040 1,000 honey g 0.500 0.010 0.500 Enzyme Treatment Stevia
(Daepyeong, Korea) g 0.010 0.160 0.010 Ku, Yeon-San (Youngjin Industry, Korea) g 0.300 0.020 0.300 Lotus Leaf Extract (Vance Lab, Korea) g 0.050 0.150 0.050 Purified water g 78.0900 81.6828 78.0900 system 100.0000 100,000 100.0000

< Experimental Example  1> CCl ₄  Preparation of Induced Liver Injury Animal Models

<1-1> Breeding of Experimental Animals

Six-week-old male Sprague-Dawley rats (150 ± 10 g) (Oriental Bio, Korea) were allowed to acclimate for one week under standard environmental conditions and were given a free diet of standard diet and water. The rats were maintained in an air conditioning room with a light-dark cycle of 12/12 hours. In addition, all experimental protocols used in the present invention were carried out in accordance with the guidelines for management and use of experimental animals certified by KAERI-IACUC.

<1-2> CCl ₄ Induced Acute Liver Toxicity Rat  Produce

Six-week-old rats were randomly divided into seven groups per group and divided into four groups:

Group 1) olive oil and saline feed;

Group 2) CCl ₄ 1 g / kg and saline feed;

Group 3) CCl ₄ Feeding 1 g / kg and 3 ml / kg of the beverage composition of the invention; And

Group 4) CCl ₄ Feed 1 g / kg and 6 ml / kg of the beverage composition of the invention.

The beverage composition of the present invention prepared in Example 2 was directly administered to rats, and 50% CCl ₄ was prepared in olive oil. The beverage composition of the present invention was administered orally once a day for 600 (3 ml / kg) and 1200 µl (6 ml / kg) for 15 days. Groups 1) and 2) were orally administered saline once a day for 15 days in the same manner as the beverage composition administration group of the present invention. 3 hours after the last oral administration, CCl _{4 was} prepared using olive oil in the rat. 300 μl was administered intraperitoneally. Group 1) received 300 μl of olive oil intraperitoneally. Thereafter, the rats were fasted for 18 hours, and all rats were euthanized after an experiment to confirm their oxidative stress and hepatoprotective effects. The blood was anesthetized with rats using ether to measure serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activity. postcaval vein). In addition, livers of the rats were rapidly collected and used for antioxidant enzyme analysis.

< Experimental Example  2> CCl ₄  Induced Acute Liver Toxicity In rats Blackberry  Identification of protective effect against oxidative stress of beverage compositions containing vinegar

CCl ₄ prepared in the above <Experimental Example 1> of the beverage composition of the present invention Induced acute hepatotoxicity To determine the protective effect against oxidative stress in rats, the activity of the sulfated enzyme GPx was measured using a kit purchased from Cayman Chemical.

Specifically, CCl ₄ of the four groups of Experimental Example <1-2> Induced Acute Hepatotoxicity To 100 mg of liver tissues collected from rats, 1 ml of lysis buffer was added, pulverized with a homogenizer, and centrifuged at 10000 g at 4 ° C. to prepare a tissue suspension. 50 μl of co-substrate mixture and 20 μl of tissue suspension were mixed in 100 μl Asay buffer included in GPx assay kit and 20 μl of cumene hydroperoxide was added. After measuring the absorbance at 340 nm using a spectrophotometer to calculate the GPx concentration.

As a result, as shown in Figure 2, the activity of the antioxidant enzyme GPx is CCl ₄ Induced Acute Liver Toxicity In Rats Untreated with CCl ₄ It was confirmed that the decrease compared to the control rat. However, after pre-administration of the beverage composition of the present invention, it was confirmed that the hepatotoxicity rats prepared by administering CCl ₄ significantly increased the activity of GPx compared to the control group (FIG. 2).

< Experimental Example  3> CCl ₄ Induced Acute Liver Toxicity In rats Blackberry  Confirmation of liver protection effect of beverage composition containing vinegar

Liver damage caused by CCl ₄ increases cell membrane permeability, and aspartate aminotransferase (AST) and aminotransferase (ALT), known as markers of acute liver damage from liver to blood. Secrete (Adesanoye, OA, et al., Experimental and Toxicologic Pathology , 2010; Ranawat, L., et al., Journal of Ethnopharmacology , 2010). Thus, we measured the levels of serum AST and ALT as indicators of liver damage. Specifically, the levels of AST and ALT were measured using a clinical biochemistry automatic analyzer (Hitachi Model 7180, Japan).

As a result, as shown in Figure 3, the CCl ₄ induced acute liver toxicity rats were confirmed to significantly increase the levels of AST and ALT compared to control rats that did not induce toxicity. Such, after administration of the beverage composition (3 or 6 ml / kg) according to the present invention in advance, it was confirmed that the level of AST and ALT is significantly reduced in liver toxicity rat prepared by administering CCl ₄ (Fig. 3). .

Claims (11)

1) Blackberry ( Rubus fruticosus L. ) 4 to 10 parts by weight of vinegar, 0.5 to 3 parts by weight of blackberry concentrate, 0.5 to 3 parts by weight of apple concentrate, 6 to 15 parts by weight of liquid fructose, 1 to 5 parts by weight of flacto oligosaccharides, enzymatically treated stevia 0.0001 to Stirring by mixing 0.020 parts by weight, citric acid 0.1 to 0.5 parts by weight, lotus leaf extract 0.01 to 0.1 parts by weight, raspberry flavor 0.01 to 0.1 parts by weight, and purified water 70 to 90 parts by weight;
2) filtering the stirred solution by mixing of step 1);
3) After sterilizing the filtered liquid of step 2), the method for producing a beverage composition for improving liver function containing the black vinegar comprising the step of secondary filtration.
The method according to claim 1, wherein the blackberry vinegar of step 1) is prepared by a method comprising the following steps:
1) mixing 25 to 35 parts by weight of black crushed liquor, 10 to 20 parts by weight of apple concentrate and 50 to 60 parts by weight of purified water to adjust the initial sugar to 10 to 20 ° brix and inoculate yeast to ferment alcohol; And
2) after the alcohol fermentation of step 1) is filtered, the alcohol concentration is adjusted to 5 to 9% and inoculated with acetic acid bacteria to ferment acetic acid.
According to claim 2, wherein the alcohol fermentation of step 1) is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ; KCTC 7904) 1 to 10 parts by weight of the inoculation and a method for producing a beverage composition for improving liver function containing black vinegar, characterized in that the culture for 2 to 6 days at 20 to 30 ℃.
The acetic acid fermentation of claim 2, wherein the acetic acid fermentation of step 2) is acetobacter species. PA 97 ( Actobacter sp . PA 97) inoculated 5 to 20 parts by weight and a method for producing a beverage composition for improving liver function containing blackberry vinegar, characterized in that incubated for 10 to 25 days at 25 to 35 ℃.
The method of claim 2, wherein the acidity of acetic acid fermentation prepared in step 2) is 0.5 to 2%.
According to claim 1, wherein in step 1) 5 to 7 parts by weight of blackberry vinegar, 0.7 to 1.5 parts by weight of blackberry concentrate, 0.7 to 1.5 parts by weight of apple concentrate, 9 to 11 parts by weight of liquid fructose, 2 to about flacto oligosaccharides 4 parts by weight, enzyme-treated stevia 0.008 to 0.012 parts by weight, citric acid 0.2 to 0.4 parts by weight, lotus leaf extract 0.03 to 0.07 parts by weight, raspberry flavor 0.03 to 0.07 parts by weight and purified water 75 to 85 parts by weight Method for producing a beverage composition for improving liver function containing vinegar.
The method of claim 1, wherein the stirring of step 1) is carried out at 45 to 55 ° C. for 20 to 40 minutes.
The method of claim 1, wherein the primary filtration and the secondary filtration is a method of producing a beverage composition for improving liver function, containing black vinegar, characterized in that the filtration with a 3 to 7 μ filter respectively.
The method according to claim 1, wherein the sterilization of step 3) is performed for 20 to 40 seconds at 90 to 110 ° C.
The liver containing blackberry vinegar according to claim 1, further comprising the step of filling the secondary filtrate of step 3) to maintain 80 to 95 ° C and cooling it to 35 to 50 ° C in a cooler. Method for producing a beverage composition for improving function.
Drink composition for improving liver function containing the black vinegar prepared by the method of claim 1.

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