CN113797321A - Composition containing mixed grain fermentation enzyme as effective component for preventing or treating weight loss specific metabolic syndrome - Google Patents
Composition containing mixed grain fermentation enzyme as effective component for preventing or treating weight loss specific metabolic syndrome Download PDFInfo
- Publication number
- CN113797321A CN113797321A CN202011153797.0A CN202011153797A CN113797321A CN 113797321 A CN113797321 A CN 113797321A CN 202011153797 A CN202011153797 A CN 202011153797A CN 113797321 A CN113797321 A CN 113797321A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- soybean
- mixed
- wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 57
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 57
- 238000000855 fermentation Methods 0.000 title claims abstract description 56
- 230000004151 fermentation Effects 0.000 title claims abstract description 56
- 239000000203 mixture Substances 0.000 title claims abstract description 47
- 208000001145 Metabolic Syndrome Diseases 0.000 title claims abstract description 33
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 title claims abstract description 33
- 230000004580 weight loss Effects 0.000 title abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 114
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 59
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 59
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 53
- 244000068988 Glycine max Species 0.000 claims abstract description 53
- 240000008042 Zea mays Species 0.000 claims abstract description 36
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 36
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 36
- 235000021329 brown rice Nutrition 0.000 claims abstract description 36
- 235000005822 corn Nutrition 0.000 claims abstract description 36
- 235000021307 Triticum Nutrition 0.000 claims abstract description 35
- 241000209140 Triticum Species 0.000 claims abstract description 35
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 24
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 24
- 208000008589 Obesity Diseases 0.000 claims abstract description 20
- 235000020824 obesity Nutrition 0.000 claims abstract description 20
- 208000004930 Fatty Liver Diseases 0.000 claims abstract description 9
- 206010019708 Hepatic steatosis Diseases 0.000 claims abstract description 9
- 208000010706 fatty liver disease Diseases 0.000 claims abstract description 9
- 231100000240 steatosis hepatitis Toxicity 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 40
- 238000000034 method Methods 0.000 claims description 36
- 239000008194 pharmaceutical composition Substances 0.000 claims description 22
- 229940041514 candida albicans extract Drugs 0.000 claims description 20
- 239000012138 yeast extract Substances 0.000 claims description 20
- 239000001963 growth medium Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000209094 Oryza Species 0.000 claims description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims description 17
- 235000009566 rice Nutrition 0.000 claims description 17
- 235000019710 soybean protein Nutrition 0.000 claims description 17
- 235000015099 wheat brans Nutrition 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 238000011218 seed culture Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 11
- 244000077995 Coix lacryma jobi Species 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 206010003210 Arteriosclerosis Diseases 0.000 claims description 6
- 208000031226 Hyperlipidaemia Diseases 0.000 claims description 6
- 208000011775 arteriosclerosis disease Diseases 0.000 claims description 6
- 206010012601 diabetes mellitus Diseases 0.000 claims description 6
- 239000011159 matrix material Substances 0.000 claims description 6
- 206010020772 Hypertension Diseases 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 208000024172 Cardiovascular disease Diseases 0.000 claims description 3
- 208000006011 Stroke Diseases 0.000 claims description 3
- 208000010125 myocardial infarction Diseases 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 208000023589 ischemic disease Diseases 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims 2
- 206010008190 Cerebrovascular accident Diseases 0.000 claims 1
- 230000002490 cerebral effect Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 24
- 239000008280 blood Substances 0.000 abstract description 17
- 210000004369 blood Anatomy 0.000 abstract description 17
- 208000016261 weight loss Diseases 0.000 abstract description 10
- 239000004480 active ingredient Substances 0.000 abstract description 9
- 239000003814 drug Substances 0.000 abstract description 7
- 229940124597 therapeutic agent Drugs 0.000 abstract description 6
- 238000011161 development Methods 0.000 abstract description 4
- 230000010030 glucose lowering effect Effects 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract description 2
- 230000000069 prophylactic effect Effects 0.000 abstract description 2
- 235000009200 high fat diet Nutrition 0.000 description 78
- 229940088598 enzyme Drugs 0.000 description 47
- 230000014509 gene expression Effects 0.000 description 26
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 23
- 108090000623 proteins and genes Proteins 0.000 description 23
- 239000000243 solution Substances 0.000 description 19
- 238000010411 cooking Methods 0.000 description 18
- 210000000593 adipose tissue white Anatomy 0.000 description 17
- 230000001965 increasing effect Effects 0.000 description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 16
- 239000008103 glucose Substances 0.000 description 16
- 230000037396 body weight Effects 0.000 description 12
- 238000005259 measurement Methods 0.000 description 11
- 235000012000 cholesterol Nutrition 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 108010023302 HDL Cholesterol Proteins 0.000 description 9
- 241000699670 Mus sp. Species 0.000 description 9
- 238000001816 cooling Methods 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 210000001519 tissue Anatomy 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000002829 reductive effect Effects 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 230000037149 energy metabolism Effects 0.000 description 6
- 150000002632 lipids Chemical class 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 102000023984 PPAR alpha Human genes 0.000 description 5
- 108010028924 PPAR alpha Proteins 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- 235000013402 health food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000037356 lipid metabolism Effects 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 210000000813 small intestine Anatomy 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 108091032973 (ribonucleotides)n+m Proteins 0.000 description 4
- 101800001976 Apolipoprotein B-48 Proteins 0.000 description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000000969 carrier Substances 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 210000000918 epididymis Anatomy 0.000 description 4
- 201000010063 epididymitis Diseases 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000011002 quantification Methods 0.000 description 4
- 238000007920 subcutaneous administration Methods 0.000 description 4
- 102100029077 3-hydroxy-3-methylglutaryl-coenzyme A reductase Human genes 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 108010015776 Glucose oxidase Proteins 0.000 description 3
- 239000004366 Glucose oxidase Substances 0.000 description 3
- 102100024594 Histone-lysine N-methyltransferase PRDM16 Human genes 0.000 description 3
- 101000686942 Homo sapiens Histone-lysine N-methyltransferase PRDM16 Proteins 0.000 description 3
- 102100023113 Long-chain fatty acid transport protein 4 Human genes 0.000 description 3
- 239000006137 Luria-Bertani broth Substances 0.000 description 3
- 108010050258 Mitochondrial Uncoupling Proteins Proteins 0.000 description 3
- 102000015494 Mitochondrial Uncoupling Proteins Human genes 0.000 description 3
- 102100031455 NAD-dependent protein deacetylase sirtuin-1 Human genes 0.000 description 3
- 102000017946 PGC-1 Human genes 0.000 description 3
- 108700038399 PGC-1 Proteins 0.000 description 3
- 108010041191 Sirtuin 1 Proteins 0.000 description 3
- 229920002472 Starch Chemical class 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000010171 animal model Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 229920002678 cellulose Chemical class 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000002299 complementary DNA Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 3
- 239000002552 dosage form Substances 0.000 description 3
- 239000003937 drug carrier Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 229940116332 glucose oxidase Drugs 0.000 description 3
- 235000019420 glucose oxidase Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 210000003470 mitochondria Anatomy 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000002953 phosphate buffered saline Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000003449 preventive effect Effects 0.000 description 3
- 238000003753 real-time PCR Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 235000021195 test diet Nutrition 0.000 description 3
- 230000032258 transport Effects 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 102100033092 ATP-binding cassette sub-family G member 8 Human genes 0.000 description 2
- 102100022089 Acyl-[acyl-carrier-protein] hydrolase Human genes 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 238000009631 Broth culture Methods 0.000 description 2
- 102100032141 Cell death activator CIDE-A Human genes 0.000 description 2
- 101710196996 Cell death activator CIDE-A Proteins 0.000 description 2
- 108010039731 Fatty Acid Synthases Proteins 0.000 description 2
- 108010010234 HDL Lipoproteins Proteins 0.000 description 2
- 101000685660 Homo sapiens Long-chain fatty acid transport protein 4 Proteins 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- PIWKPBJCKXDKJR-UHFFFAOYSA-N Isoflurane Chemical compound FC(F)OC(Cl)C(F)(F)F PIWKPBJCKXDKJR-UHFFFAOYSA-N 0.000 description 2
- 108010028554 LDL Cholesterol Proteins 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 102000003728 Peroxisome Proliferator-Activated Receptors Human genes 0.000 description 2
- 108090000029 Peroxisome Proliferator-Activated Receptors Proteins 0.000 description 2
- 102000012141 Peroxisome proliferator-activated receptor alpha Human genes 0.000 description 2
- 241000009298 Trigla lyra Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000012190 activator Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 239000001913 cellulose Chemical class 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- OSASVXMJTNOKOY-UHFFFAOYSA-N chlorobutanol Chemical compound CC(C)(O)C(Cl)(Cl)Cl OSASVXMJTNOKOY-UHFFFAOYSA-N 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 239000008298 dragée Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 229960002725 isoflurane Drugs 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 235000015263 low fat diet Nutrition 0.000 description 2
- 239000007937 lozenge Substances 0.000 description 2
- 239000000314 lubricant Substances 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 239000003550 marker Substances 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000037323 metabolic rate Effects 0.000 description 2
- 235000021590 normal diet Nutrition 0.000 description 2
- 238000013116 obese mouse model Methods 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000036284 oxygen consumption Effects 0.000 description 2
- 108091008725 peroxisome proliferator-activated receptors alpha Proteins 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 2
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 2
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- -1 rice starch Polymers 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- 238000013518 transcription Methods 0.000 description 2
- 230000035897 transcription Effects 0.000 description 2
- 239000012137 tryptone Substances 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- 239000000080 wetting agent Substances 0.000 description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 101710158485 3-hydroxy-3-methylglutaryl-coenzyme A reductase Proteins 0.000 description 1
- 102100036009 5'-AMP-activated protein kinase catalytic subunit alpha-2 Human genes 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 102000005666 Apolipoprotein A-I Human genes 0.000 description 1
- 108010059886 Apolipoprotein A-I Proteins 0.000 description 1
- 101710095342 Apolipoprotein B Proteins 0.000 description 1
- 102100040202 Apolipoprotein B-100 Human genes 0.000 description 1
- 108010027006 Apolipoproteins B Proteins 0.000 description 1
- 102000018616 Apolipoproteins B Human genes 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 208000031648 Body Weight Changes Diseases 0.000 description 1
- 101150074276 CIDEA gene Proteins 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000051325 Glucagon Human genes 0.000 description 1
- 108060003199 Glucagon Proteins 0.000 description 1
- 102100031181 Glyceraldehyde-3-phosphate dehydrogenase Human genes 0.000 description 1
- HTTJABKRGRZYRN-UHFFFAOYSA-N Heparin Chemical compound OC1C(NC(=O)C)C(O)OC(COS(O)(=O)=O)C1OC1C(OS(O)(=O)=O)C(O)C(OC2C(C(OS(O)(=O)=O)C(OC3C(C(O)C(O)C(O3)C(O)=O)OS(O)(=O)=O)C(CO)O2)NS(O)(=O)=O)C(C(O)=O)O1 HTTJABKRGRZYRN-UHFFFAOYSA-N 0.000 description 1
- 101000783681 Homo sapiens 5'-AMP-activated protein kinase catalytic subunit alpha-2 Proteins 0.000 description 1
- 101000800430 Homo sapiens ATP-binding cassette sub-family G member 8 Proteins 0.000 description 1
- 108090000895 Hydroxymethylglutaryl CoA Reductases Proteins 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000031773 Insulin resistance syndrome Diseases 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 101710109661 Long-chain fatty acid transport protein 4 Proteins 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 108010090822 Member 8 Subfamily G ATP Binding Cassette Transporter Proteins 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108090000310 Peroxisome Proliferator-Activated Receptor Gamma Coactivator 1-alpha Proteins 0.000 description 1
- 102100028960 Peroxisome proliferator-activated receptor gamma coactivator 1-alpha Human genes 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 238000011531 Quantitect SYBR Green PCR kit Methods 0.000 description 1
- 238000002123 RNA extraction Methods 0.000 description 1
- 238000011529 RT qPCR Methods 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 108010074438 Sterol Regulatory Element Binding Protein 2 Proteins 0.000 description 1
- 102100026841 Sterol regulatory element-binding protein 2 Human genes 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 101150022052 UCP1 gene Proteins 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 210000000683 abdominal cavity Anatomy 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000000443 aerosol Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 239000002830 appetite depressant Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960000686 benzalkonium chloride Drugs 0.000 description 1
- CADWTSSKOVRVJC-UHFFFAOYSA-N benzyl(dimethyl)azanium;chloride Chemical compound [Cl-].C[NH+](C)CC1=CC=CC=C1 CADWTSSKOVRVJC-UHFFFAOYSA-N 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000010241 blood sampling Methods 0.000 description 1
- 230000004579 body weight change Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000010804 cDNA synthesis Methods 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- ARQRPTNYUOLOGH-UHFFFAOYSA-N chcl3 chloroform Chemical compound ClC(Cl)Cl.ClC(Cl)Cl ARQRPTNYUOLOGH-UHFFFAOYSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229960004926 chlorobutanol Drugs 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019545 cooked cereal Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 210000000028 corpus adiposum pararenale Anatomy 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000012377 drug delivery Methods 0.000 description 1
- 230000005584 early death Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- MASNOZXLGMXCHN-ZLPAWPGGSA-N glucagon Chemical compound C([C@@H](C(=O)N[C@H](C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H]([C@@H](C)O)C(O)=O)C(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](C)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CO)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CO)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](NC(=O)[C@H](CC=1C=CC=CC=1)NC(=O)[C@@H](NC(=O)CNC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](N)CC=1NC=NC=1)[C@@H](C)O)[C@@H](C)O)C1=CC=CC=C1 MASNOZXLGMXCHN-ZLPAWPGGSA-N 0.000 description 1
- 229960004666 glucagon Drugs 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 108020004445 glyceraldehyde-3-phosphate dehydrogenase Proteins 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229960002897 heparin Drugs 0.000 description 1
- 229920000669 heparin Polymers 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 208000006575 hypertriglyceridemia Diseases 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000001361 intraarterial administration Methods 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 238000007912 intraperitoneal administration Methods 0.000 description 1
- 238000001990 intravenous administration Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 108020004999 messenger RNA Proteins 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000011325 microbead Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- 230000003880 negative regulation of appetite Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 238000007911 parenteral administration Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- IYDGMDWEHDFVQI-UHFFFAOYSA-N phosphoric acid;trioxotungsten Chemical compound O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.OP(O)(O)=O IYDGMDWEHDFVQI-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000010232 propyl p-hydroxybenzoate Nutrition 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000010839 reverse transcription Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000012439 solid excipient Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000008107 starch Chemical class 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000000699 topical effect Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 210000001631 vena cava inferior Anatomy 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8998—Hordeum (barley)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/43—Enzymes; Proenzymes; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/10—Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2300/00—Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Epidemiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Alternative & Traditional Medicine (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Diabetes (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Gastroenterology & Hepatology (AREA)
- Zoology (AREA)
- Heart & Thoracic Surgery (AREA)
- Cardiology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Immunology (AREA)
- Biomedical Technology (AREA)
- Vascular Medicine (AREA)
Abstract
The present invention relates to a composition for preventing or treating metabolic syndrome, which comprises a mixed grain fermentation enzyme as an active ingredient, and more particularly, to a composition for preventing or treating metabolic syndrome, which comprises a bacillus coagulans fermentation enzyme of a mixed grain consisting of brown rice, barley, soybean, corn, wheat, and pearl barley as an active ingredient. The mixed grain fermentation enzyme of the present invention exhibits a weight-loss, fatty liver-inhibiting effect, a hyperlipemia-ameliorating effect, and a blood glucose-lowering effect, and therefore can be effectively used for the development of a prophylactic or therapeutic agent for metabolic syndrome induced by obesity.
Description
Technical Field
The present invention relates to a composition for preventing or treating Weight loss specific metabolic syndrome (Weight-specific metabolic syndrome) comprising a mixed grain fermentation enzyme as an active ingredient, and more particularly, to a composition for preventing or treating Weight loss specific metabolic syndrome comprising a fermentation enzyme obtained by fermenting a mixed grain composed of brown rice, barley, soybean, corn, wheat, and barley using Bacillus coagulans as an active ingredient.
Background
Obesity has emerged as a result of changes in dietary and lifestyle habits with increased levels of industrialization and income, and has become one of the most serious health problems in the world and was prescribed as a disease by the World Health Organization (WHO) in 1996. Also, obesity is known to be directly or indirectly associated with various cancers and adult diseases such as diabetes, hypertension, hyperlipidemia, heart disease, and the like.
The action mechanisms of the obesity therapeutic agents known so far include appetite suppression, promotion of heat metabolism, diuresis, digestion suppression, hormone regulation, and the like. Among them, nominatine (Reducitm, Yapei Co., U.S.A.), which is the most commonly used therapeutic agent for obesity, forms a market for more than 1 billion dollars per year in the U.S.A. However, appetite suppressants for obesity have side effects such as elevation of blood pressure, dependence diarrhea, constipation, insomnia, anxiety, etc., and in order to suppress obesity, attention has been greatly paid to the use of various food materials whose safety and physiological functions have been verified for a long time. Although products containing dietary fibers, crude drugs, and various food materials are being developed as health foods for obese people, it is known that when the amount of a meal is reduced and the health foods are ingested, it is difficult to perform normal life because of a lack of various nutrients, and when the intake is interrupted, the life is rapidly rebounded. Therefore, there is an urgent need to develop an obesity preventive and therapeutic agent that reduces side effects and has excellent safety even when taken for a long period of time.
Metabolic syndrome (metabolic syndrome), also known as insulin resistance syndrome, is also closely associated with diseases such as obesity, type 2 diabetes, hypertension, hypertriglyceridemia, hypercholesterolemia, arteriosclerosis, and the like. Currently, the incidence of metabolic syndrome is increasing worldwide, becoming an important health care medical problem. According to the 2005 korean national health nutrition survey, the prevalence rate of metabolic syndrome (30 years old or older) was 32.3% (male 32.9%, female 31.8%) in general, and thus heart disease and cerebral stroke were ranked second and third among korean death causes, respectively, and it was necessary to improve the morbidity of these diseases as soon as possible by developing metabolic syndrome control techniques. In particular, metabolic syndrome is attracting social attention as a result of early death of patients and a reduction in quality of life of patients due to a variety of vascular diseases caused by arteriosclerosis as complications. Therefore, it is very important to discover and treat the rapidly increasing metabolic syndrome early and further prevent it.
Disclosure of Invention
As a result of intensive studies to develop a composition of natural materials showing a preventive or therapeutic effect on metabolic syndrome, the present inventors have found that a bacillus coagulans fermentation enzyme of mixed grains composed of brown rice, barley, soybean, corn, wheat, and pearl barley has a very excellent effect in improving the overall symptoms of metabolic syndrome, and thus have completed the present invention.
Accordingly, an object of the present invention is to provide a pharmaceutical composition for preventing or treating metabolic syndrome, comprising bacillus coagulans fermentation enzyme of mixed grains as an active ingredient, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat, and pearl barley.
Another object of the present invention is to provide a food composition for preventing or improving metabolic syndrome, comprising bacillus coagulans fermenting enzyme of mixed grains as an active ingredient, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat and coix seed.
In order to achieve the above objects, the present invention provides a pharmaceutical composition for preventing or treating metabolic syndrome, comprising bacillus coagulans fermenting enzyme of mixed grains as an active ingredient, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat and pearl barley.
In order to achieve another object of the present invention, the present invention provides a food composition for preventing or improving metabolic syndrome comprising bacillus coagulans fermenting enzyme of mixed grains as an effective ingredient, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat and pearl barley.
Hereinafter, the present invention will be described in detail.
The present invention provides a pharmaceutical composition for preventing or treating metabolic syndrome, comprising bacillus coagulans fermenting enzyme of mixed grains as an effective ingredient, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat and coix seed.
According to an embodiment of the present invention, in the mixed grain, the ratio of 1: 0.5 to 1.5: 0.3 to 1.5: 0.05 to 0.5: 0.05 to 0.5: 0.05-0.5 weight ratio of brown rice, barley, soybean, corn, wheat and coix seed.
Preferably, in the above mixed grain, the ratio of 1: 0.5 to 1.0: 0.3 to 1.0: 0.05 to 0.4: 0.05 to 0.4: 0.05-0.4 weight ratio of brown rice, barley, soybean, corn, wheat and coix seed.
More preferably, in the above mixed grain, the ratio of 1: 0.5 to 1.0: 0.3 to 0.8: 0.1 to 0.3: 0.1 to 0.3: 0.1-0.3 weight ratio of brown rice, barley, soybean, corn, wheat and coix seed.
According to an embodiment of the present invention, the fermentation enzyme may be prepared by a conventional fermentation method, i.e., inoculating a bacillus coagulans strain culture solution to a mixed grain including brown rice, barley, soybean, corn, wheat, and pearl barley, and then culturing and fermenting the same.
According to a preferred embodiment of the present invention, the present invention is characterized in that the fermentation enzyme is prepared by a method comprising the steps of:
inoculating a bacillus coagulans strain in a strain matrix consisting of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder to prepare a liquid strain culture solution;
mixing a main culture medium consisting of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder with the mixed grain, and steaming; and
and (c) adding the liquid seed culture broth prepared in the step (a) to the cooked mixed cereal of the step (b) and fermenting.
The "strain matrix" may comprise soybean powder, rice bran, wheat bran, isolated soybean protein, and yeast extract. Specifically, the seed culture medium may include 1 to 5 parts by weight of soybean powder, 1 to 5 parts by weight of rice bran, 1 to 5 parts by weight of wheat bran, 0.5 to 5 parts by weight of isolated soybean protein, and 0.1 to 3 parts by weight of yeast extract powder, based on 100 parts by weight of purified water.
Inoculating the bacillus coagulans strain in the strain matrix. Preferably, the above inoculated Bacillus coagulans strain may be the strain deposited under deposit number KCTC13284 BP.
For the inoculation, a preculture solution in which the above-mentioned strain is cultured may be used as it is, or an isolated strain, a strain powdered in a freeze-dried form or the like, or a culture thereof may be used. The amount of the bacillus coagulans strain to be inoculated may be 5 to 20 parts by weight, preferably 5 to 15 parts by weight, and most preferably 7 to 12 parts by weight, to 100 parts by weight of the mixture of the soybean powder, rice bran, wheat bran, isolated soybean protein, and yeast extract.
The "liquid seed culture medium" may be a liquid culture medium. The above-mentioned incubation temperature may be 30 ℃ to 40 ℃ and the incubation time may be 10 hours to 30 hours.
The mixed grain including brown rice, soybean, barley, wheat, corn and pearl barley used in the above step (b) may be obtained by a dipping process in water after suitable screening and washing processes. In this case, the grains may be soaked in the water for 4 to 24 hours depending on the kind of grains, and the soaking time in the water may be adjusted within the above range depending on the kind of grains because the characteristics are different depending on the kind of grains. Specifically, brown rice can be soaked for 14 to 16 hours, soybean can be soaked for 5 to 9 hours, barley can be soaked for 3 to 5 hours, and wheat, corn and coix seed can be soaked for 14 to 16 hours.
The water temperature at the time of impregnation may be specifically 20 ℃ to 35 ℃, and preferably, may be 25 ℃ to 30 ℃. This is because the moisture content varies due to the temperature difference during immersion. The washed and impregnated cereal can be used in a pulverized form, a powdered form or as such without a pulverization process.
The main culture medium used in the step (b) may be composed of soybean powder, rice bran, wheat bran, isolated soybean protein, and yeast extract. Specifically, the main culture medium mixture may include 5 to 20 parts by weight of soybean powder, 1 to 10 parts by weight of rice bran, 1 to 10 parts by weight of wheat bran, 1 to 5 parts by weight of isolated soybean protein, and 0.5 to 5 parts by weight of yeast extract powder, with respect to 100 parts by weight of the mixed grain including brown rice, soybean, barley, wheat, corn, and pearl barley.
Although the strain can be cultured in the grain without a cooking step, the heat treatment can kill the infectious microbes in the grain and simultaneously destroy the cell walls of the grain, so that gelatinization and protein denaturation are realized, and an environment in which microorganisms can be actively bred is provided, thereby reducing the strain inoculation amount and reducing the cost. The above cooking may be performed using various methods known in the art, for example, using steam (steam) or superheated steam (superheated steam). Specifically, the cooking may be carried out in 2 steps. The first step is a precooking step, which may include a process of precooking at 60 ℃ to 110 ℃ for 10 minutes to 60 minutes. Preferably, it may be carried out at 80 to 120 ℃ for 20 to 40 minutes. The second step is a main cooking step, which may be performed at 90 to 140 ℃ for 10 to 60 minutes, preferably, at 100 to 120 ℃ for 30 to 50 minutes.
In the cooking process, the grains are cooked while adjusting the moisture content while confirming the swollen state of the grains. Preferably, in this step, the grains that have not swelled while maintaining the original form after cooking may account for 50% to 90%, more preferably 60% to 80%, relative to the total weight. This is to maintain the grains in their original shape, thereby forming spaces between the whole grains to ensure air permeability.
The cooking may be followed by a step of cooling the cooked cereal. As for the cooling, natural cooling may be performed after the completion of the cooking, or overheating may be prevented and cooling may be performed uniformly by increasing the cooling rate. Specifically, the cooling temperature may be 35 ℃ to 50 ℃, preferably 40 ℃ to 45 ℃. This is because when cooling below the above range, the material becomes hard and is difficult to mix, and thus cooling to the above temperature range.
In the step (c), the liquid seed culture solution may be added in an amount of 5 to 20 parts by weight, preferably 5 to 15 parts by weight, and most preferably 7 to 12 parts by weight, based on 100 parts by weight of the mixed grain (including brown rice, barley, soybean, corn, wheat, and pearl barley) including the main culture medium mixture prepared in the step (b).
The method of the above-mentioned "fermentation" is not limited, and for example, the culture may be carried out using a liquid culture tank, a rotary drum fermenter (rotary fermenter), or a tray fermenter (tray fermenter). In addition to the above-described fermentation tank, as long as it is useful for fermentation of grains or a mixture thereof, it can be used in the method of the present application without being limited to its form, and an appropriate apparatus can be selected and used depending on the production scale. The culture temperature may be 20 ℃ to 50 ℃, 30 ℃ to 45 ℃, and the humidity during the culture may be 40% to 90%, preferably 50% to 85%. The incubation time may be 1-72 hours, 12-72 hours, 36-50 hours or 48 hours.
The method for preparing the fermentation enzyme may further comprise a step of drying the fermentation enzyme and powdering the dried fermentation enzyme after the step (c).
The drying step may be performed by various methods known in the art, but may kill viable bacteria in the mixed grain fermentation enzyme and may decrease the activity of the enzyme when dried at an excessively high temperature, and thus it should be noted. Specifically, it is preferable to perform drying at a low temperature that does not kill the strain of the present application and maintains the enzyme activity. The above drying temperature may be 30 to 60 ℃, preferably 35 to 45 ℃.
The drying time may be 12 hours to 48 hours, preferably 20 hours to 28 hours. In this case, the dried fermentation enzyme may be dried to a moisture content of 3% to 20%, preferably 3% to 7%.
In the above-mentioned pulverizing process, it may be pulverized into various sizes according to the intended purpose of the above-mentioned mixed grain fermentation enzyme, including crushing (grinding), grinding (milling), grinding (abrating), beating (smashing), mashing (mashing), grinding (grating) or other different means for reducing the size of the above-mentioned food material into powder (powder) or fine particles. Specifically, a hammer mill (hammer mill) or the like can be used.
After the above-mentioned powdering process, a step of optionally formulating the powder into a dosage form may be further included. The powder obtained by pulverizing the fermented enzyme after drying and aging may be formed into one dosage form selected from the group consisting of granules, pills, tablets and beverages.
According to another embodiment of the present invention, the present invention is characterized in that the above fermentation enzyme can be prepared by a method comprising the steps of:
a step (a1) of inoculating a Bacillus coagulans strain in a strain matrix composed of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder to prepare a liquid strain culture solution;
a step (b1) of mixing a main culture medium consisting of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder with each of brown rice, barley, soybean, and a grain mixture containing corn, wheat and pearl barley, and cooking;
a step (c1) of adding the liquid seed culture broth prepared in the step (a1) to each of the cooked brown rice, barley, soybean, and grain mixture including corn, wheat, and pearl barley of the step (b1), and fermenting; and
step (d1), mixing the fermented brown rice, barley, soybean, and grain mixture comprising corn, wheat, and pearl barley.
The steps (a1) to (c1) are performed in the same manner as the steps (a) to (c). However, unlike the process of mixing and cooking the main culture medium in the mixed grains of the brown rice, barley, soybean, corn, wheat and pearl barley in the step (b), the process of mixing and cooking the main culture medium in each of the brown rice, barley, soybean and the grain mixture including the corn, wheat and pearl barley in the step (b1) is characterized in that the cooking is performed.
In the invention, the grain mixture refers to corn, wheat and pearl barley in a ratio of 1: 0.5 to 2: mixed therein in a ratio of 0.5 to 2.
Also, the present invention is characterized in that, in the step (c1), the liquid seed culture solution prepared in the step (a1) is inoculated to each of the cooked brown rice, barley, soybean, and grain mixture including corn, wheat, and pearl barley prepared in the step (b1) and then fermented.
In the step (c1), the liquid seed culture solution may be added in an amount of 5 to 20 parts by weight, preferably 5 to 15 parts by weight, and most preferably 7 to 12 parts by weight, based on 100 parts by weight of the grain mixture containing the main culture medium mixture and each of the cooked brown rice, barley, soybean, and corn, wheat, and pearl barley prepared in the step (b 1).
In the above-mentioned step (d1) after the above-mentioned step (c1), the respective fermented products of the brown rice, barley, soybean, and the grain mixture including corn, wheat, and pearl barley are mixed.
In the step (d1), the ratio of 1: 0.5 to 1.5: 0.3 to 1.5: mixing the above brown rice, barley, soybean, and grain mixture comprising corn, wheat and coix seed at a weight ratio of 0.3 to 1.5.
Preferably, in the step (d1) above, the ratio of 1: 0.5 to 1.0: 0.3 to 1.0: mixing the above brown rice, barley, soybean, and grain mixture comprising corn, wheat and coix seed at a weight ratio of 0.3 to 1.0.
More preferably, in the step (d1) above, the ratio of 1: 0.5 to 1.0: 0.3 to 0.8: mixing the above brown rice, barley, soybean, and a grain mixture comprising corn, wheat and pearl barley in a weight ratio of 0.3 to 0.8.
In another embodiment of the present invention, the fermentation enzyme may be prepared by drying and pulverizing each grain fermented product prepared in the step (c1), and then performing a mixing step in the step (d 1).
According to an embodiment of the present invention, it was confirmed that the mixed grain fermentation enzyme prepared according to the above method has a very excellent effect of improving the overall symptoms of metabolic syndrome, and has a weight loss effect, a blood lipid improvement effect, a fatty liver improvement effect, a diabetes improvement effect, and the like, in an animal model of metabolic syndrome induced by high fat diet.
In the present invention, the "metabolic syndrome" may be selected from the group consisting of obesity, diabetes, arteriosclerosis, hypertension, hyperlipidemia, fatty liver, cerebral stroke, myocardial infarction, ischemic diseases, and cardiovascular diseases, preferably may be selected from the group consisting of obesity, diabetes, fatty liver, hyperlipidemia, myocardial infarction, and cardiovascular diseases, and most preferably may be selected from the group consisting of obesity, diabetes, fatty liver, and hyperlipidemia.
The pharmaceutical composition of the present invention may contain the mixed cereal fermentation enzyme alone, or may be formulated in a suitable form together with a pharmaceutically acceptable carrier, and may further contain an excipient or diluent. Such carriers include all kinds of solvents, dispersion media, oil-in-water or water-in-oil emulsions, aqueous compositions, liposomes, microbeads and microparticles.
Pharmaceutically acceptable carriers may also include, for example, carriers for oral administration or carriers for non-oral administration. Carriers for oral administration may include lactose, starch, cellulose derivatives, magnesium stearate, stearic acid, and the like. Meanwhile, various drug delivery substances for oral administration may be included. Also, the carrier for non-oral administration may include water, suitable oil, saline, aqueous glucose solution, ethylene glycol, and the like, and may further include a stabilizer and a preservative. Suitable stabilizers are antioxidants, for example sodium bisulfite, sodium sulfite or ascorbic acid. Suitable preservatives are benzalkonium chloride, methyl or propyl parabens, and chlorobutanol. In addition to the above ingredients, the pharmaceutical composition of the present invention may further comprise lubricants, wetting agents, sweeteners, flavoring agents, emulsifiers, suspending agents and the like. Other pharmaceutically acceptable carriers and preparations can be found in the following references (Remington's Pharmaceutical Sciences,19th ed., Mack Publishing Company, Easton, Pa., 1995).
The compositions of the present invention may be administered to mammals, including humans, by any method. For example, it may be administered orally or non-orally. Non-oral methods of administration may include, but are not limited to, intravenous, intramuscular, intraarterial, intramedullary, intradural, intracardiac, transdermal, subcutaneous, intraperitoneal, intranasal, enteral, topical, sublingual, or intrarectal administration.
The pharmaceutical composition of the present invention can be formulated into preparations for oral administration or non-oral administration according to the administration route described above.
In the case of preparations for oral administration, the composition of the present invention may be formulated into powders, granules, lozenges, pills, dragees, capsules, liquids, gels, syrups, slurries, suspensions and the like using methods well known in the art. For example, with regard to oral formulations, lozenges or dragees can be obtained by compounding the active ingredient with solid excipients, pulverizing them and processing into a mixture of granules after adding suitable auxiliaries. Examples of suitable excipients include: sugars including lactose, glucose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, and the like; starches, including corn starch, wheat starch, rice starch, potato starch, and the like; celluloses including cellulose, methylcellulose, sodium carboxymethylcellulose, and hydroxypropyl methylcellulose, etc.; fillers such as gelatin, polyvinylpyrrolidone, and the like. Also, as a disintegrating agent, cross-linked polyvinylpyrrolidone, agar, alginic acid or sodium alginate may be added as the case may be. Further, the pharmaceutical composition of the present invention may further comprise an anticoagulant, a lubricant, a wetting agent, a flavoring agent, an emulsifier, a preservative, and the like.
In the case of a preparation for parenteral administration, it can be formulated into injections, creams, emulsions, ointments for external use, oils, moisturizers, gels, aerosols and nasal inhalants by methods well known in the art. These formulations are described in the literature as a general prescription known in all Pharmaceutical chemistry (Remington's Pharmaceutical Sciences,19th ed., Mack Publishing Company, Easton, PA, 1995)).
The total effective amount of the composition of the present invention can be administered to a patient in a single dose (single dose), and can be administered by a fractionated treatment method (fractionated treatment protocol) administered in multiple doses (multiple dose) for a long period of time. The pharmaceutical composition of the present invention may vary the content of the effective ingredient depending on the degree of the disease. Preferably, the preferred total amount of the pharmaceutical composition of the invention may be from about 0.01 μ g to 10000mg, most preferably from 0.1 μ g to 500mg per day per 1kg body weight of the patient. However, the effective dose of the pharmaceutical composition is determined by considering not only the formulation method, the administration route and the number of treatments but also various factors such as age, body weight, health status, sex, severity of disease, diet and excretion rate of the patient, and thus, considering these factors, one of ordinary skill in the art can determine an appropriate effective dose of the composition of the present invention. The pharmaceutical composition of the present invention is not particularly limited in its dosage form, administration route and administration method as long as the pharmaceutical composition exhibits the effects of the present invention.
Further, the pharmaceutical composition of the present invention may be administered concurrently with a known substance having an effect of preventing or treating metabolic syndrome.
The present invention also provides a food composition for preventing or improving metabolic syndrome comprising bacillus coagulans fermenting enzyme of mixed grains as an effective ingredient, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat and pearl barley.
The contents relating to the fermentation enzymes mentioned above can be understood by referring to the above.
The food composition of the present invention includes all forms of functional foods (functional foods), nutritional supplements (nutritional supplements), health foods (health foods) and food additives (food additives). Food compositions of the above type may be prepared in a variety of forms according to conventional methods well known in the art.
For example, the mixed grain fermentation enzyme provided by the present invention may be used as a health food in the form of tea, juice, or beverage, or in the form of granules, capsules, or powder for ingestion. The composition can be prepared by mixing with a known substance or active ingredient having an effect of preventing or ameliorating metabolic syndrome.
The functional food may be prepared by adding the mixed cereal fermentation enzyme of the present invention to a beverage (including alcoholic beverages), a fruit and its processed food (for example, canned fruit, canned food, jam, orange, or lemon paste), a fish, a meat and its processed food (for example, ham, corn beef sausage, etc.), a bread and a noodle (for example, udon noodle, buckwheat noodle, ramen, pasta, macaroni, etc.), a fruit juice, various beverages, a biscuit, a syrup, a dairy product (for example, butter, cheese, etc.), an edible vegetable oil, margarine, a vegetable protein, a distilled food, a frozen food, various seasonings (for example, doenjang, soy sauce, prepared juice, etc.), or the like.
In the food composition of the present invention, the preferable content of the above-mentioned coriomycin C or a pharmaceutically acceptable salt thereof is not limited thereto, and for example, may be 0.001 to 30% by weight in the finally prepared food. Preferably, it may be contained in the finally prepared food in an amount of 0.01 to 20 weight percent.
In addition, the mixed grain fermentation enzyme of the present invention may be used in the form of a powder or a concentrated solution in order to use it as a food additive.
Effects of the invention
The mixed grain fermentation enzyme of the present invention exhibits a weight-loss, fatty liver-inhibiting effect, a hyperlipemia-ameliorating effect, and a blood glucose-lowering effect, and therefore can be effectively used for the development of a prophylactic or therapeutic agent for metabolic syndrome caused by obesity.
Drawings
Fig. 1 is a graph of the administration of each experimental substance to mice induced obesity by High Fat Diet (HFD) and the measurement of the change in animal body weight over time (a, b, c indicate that there is a significant difference in the values with different superscripts between the HFD groups (p <0.05), and the average value of ND is significantly different from the average value of HFD, # p <0.05, # p <0.01, # p < 0.001.).
Fig. 2 is a result of measuring fasting blood glucose after obtaining blood from mice induced obesity by High Fat Diet (HFD) every 3 weeks (a, b, c indicate that there is a significant difference in values with different superscript letters (p <0.05) between HFD groups, and the average value of ND is significantly different from that of HFD,. p < 0.05.).
Fig. 3 is a graph showing the change in respiration rate and energy metabolism rate based on carbon dioxide production and oxygen consumption after 12 weeks of administration of each test substance to mice induced to be obese by High Fat Diet (HFD) (a, b indicate that values with different superscripts are significantly different in the HFD group (p < 0.05); the average value of ND is significantly different from the average value of HFD,. p < 0.05.).
FIGS. 4 to 7 are graphs measuring the expression rate of genes related to lipid metabolism in white adipose tissues around epididymis and small intestine after administering each of the experimental substances to mice induced to obesity by High Fat Diet (HFD) for 12 weeks (a, b indicate that values having different superscript letters are significantly different in the HFD group (p < 0.05); and the average value of ND is significantly different from the average value of HFD,. p < 0.05.).
Detailed Description
The present invention will be described in detail below with reference to the following examples. However, the following examples are merely to illustrate the present invention, and the present invention is not limited thereto.
Experimental methods
1. Preparation of the test substances
(1) Preparation process of liquid strain culture solution
Culturing strains (Seed culture): 1.8mL (0.3%) of a Stock solution (Stock) of a strain (Bacillus coagulans KCTC13284BP) was inoculated into 600mL of LB broth culture medium (LB broth) (Luria Bertani; tryptone (1%), yeast extract (yeast extract) 0.5%, NaCl (1%), and cultured at 37 ℃ and 180rpm for 4-5 hours.
The 600mL of the above-mentioned seed culture was inoculated into a sterilized liquid seed culture medium containing 5.4L of a final volume of a primary fermentation substrate (2 parts by weight of soybean powder, 2 parts by weight of rice bran, 2 parts by weight of wheat bran, 1 part by weight of isolated soybean protein, 0.5 part by weight of yeast extract per 100 parts by weight of purified water) prepared in each of 3 Jar incubators, and then cultured at 35 ℃ and 170rpm for 14 to 15 hours to prepare a seed culture solution suitable for primary fermentation substrate grains.
(2) Grain steeping and cooking process
Brown rice, barley, soybean, grain mixture (corn, wheat and pearl barley) subjected to appropriate screening and washing processes are used and soaked in water. The grains are soaked in the water for 4-15 hours according to the types of the grains, and the soaking time in the water is adjusted within the range according to the types because the grains have different characteristics according to the types. On the other hand, the temperature is maintained at 25 to 30 ℃ because the difference in moisture content occurs due to the temperature difference during immersion.
The brown rice, barley, soybean and grain mixture soaked in the above step were placed in a tray of 4kg, and supplemented with appropriate water to promote the fermentation of grains, and a secondary fermentation substrate (10 parts by weight of soybean powder, 5 parts by weight of rice bran, 5 parts by weight of wheat bran, 2 parts by weight of isolated soybean protein and 1 part by weight of yeast extract) rich in beneficial components such as various minerals was added to each of the grains in 100 parts by weight to mix them into a solid main culture substrate composition.
And steaming the brown rice, barley, soybean and grain mixture added with the secondary fermentation substrate and placed on a tray in a steamer respectively. During the cooking, the grains were cooked while adjusting the moisture content while confirming the swollen state. In this step, it is preferable that the grain which does not swell after cooking and maintains its original form account for 60 to 80% by weight of the total weight. Specifically, the cooking process is carried out by pre-cooking for 15 minutes at 100 ℃, carrying out main cooking for 30 minutes at 121 ℃, and then cooling to 40-45 ℃ in a cooker.
(3) Inoculation step of Strain culture solution
The seed culture solution prepared in the above step (1) was inoculated into each of the cooked grains prepared in the above step (2), and 10 parts by weight of the seed culture solution was inoculated by spraying to 100 parts by weight of each of the cooked grains.
(4) Fermentation step
Fermenting each steamed grain inoculated with the strain culture solution at 35 deg.C and 70% humidity to prepare fermentation enzyme of each grain. It is prepared in sterile ventilation equipment to prevent contamination by other bacteria. In the above step, since the enzyme activity was highest at 48 hours of fermentation completion, 48 hours was defined as the fermentation completion time.
(5) Drying and aging Process
Each grain fermentation enzyme formed through the above-described steps is dried and matured in a drying oven (Dry oven) at 60 ℃ to have an appropriate moisture content. From the viewpoint of enzyme titer and storage stability of the product, it is preferable to maintain 5 to 10% of water.
(6) Grinding and grain mixing process
Each of the dried and matured cereal fermentation enzymes was pulverized (40mesh 60% pass) and powdered by a pin mill. The powdered grain fermentation enzymes (35% of brown rice fermentation enzyme powder, 25% of barley fermentation enzyme powder, 20% of soybean fermentation enzyme powder, and 20% of mixed grains (corn, wheat and coix seed; 1: 1: 1)) are mixed in a mixer according to a predetermined ratio.
2. Animal experiments
(1) Classification of Experimental groups
84C 57BL/6J mice were purchased from Jackson, USA, and acclimatized with a laboratory food (Lab chow) for 1 week, and then grouped as shown in the following table, and each of the experimental substances prepared in the above Experimental example 1 was supplemented to a high fat diet for 12 weeks. Body weight and diet intake were measured once a week during the mice feeding period:
1) ND (Normal diet: general diet) group: low Fat Diet (LFD) containing 10 Kcal% fat
2) HFD (High fat let: high fat diet) group: high Fat Diet (HFD) containing 40 Kcal% fat
3) BC (Bacillus coaguluns: bacillus coagulans) group: HFD + Bacillus coagulans 0.3% (wt/wt)
4) RMG (Raw mixed grain: raw mixed grain) group: HFD + original Mixed grain 0.3% (wt/wt)
5) L-FMG (Low-dose fused grain: low dose fermented mixed grain) group: HFD + mixed grain fermentation enzyme 0.3% (wt/wt)
6) H-FMG (High-compensated mixed grain: large dose fermented mixed grain) group: HFD + mixed grain fermentation enzyme 0.9% (wt/wt)
Group BC was a Bacillus coagulans powder prepared by inoculating 0.1ml (0.1%) of stock solution of the strain in LB broth culture medium (Luria Bertani; tryptone 1%, yeast extract 0.5%, NaCl 1%), mixing maltodextrin with the precipitate (pellet) precipitated by centrifugation, and freeze-drying for 48 hr.
The RMG group is a raw mixed grain prepared by washing 6 kinds of grains (brown rice, barley, soybean, mixed grains (corn, wheat and pearl barley)) and then hot air-drying at 60 ℃ for 24 hr.
(2) Collection of samples and measurement of tissue weights
After fasting the mice for 12 hours, the mice were first anesthetized by isoflurane inhalation (isoflurane, Baxter, USA) and fasting blood was collected from the inferior vena cava (affeior vena cava). The collected blood was immediately collected in heparin-treated tubes and centrifuged at 1000 KHz g at 4 ℃ for 15 minutes, and then plasma was collected and stored at-70 ℃ until sample analysis.
Also, the liver and muscle of each experimental animal were washed several times in a Phosphate Buffered Saline (PBS) solution, and then the water was removed and the weight was measured. Perirenal white adipose tissue (perirenal white adipose tissue), mesenteric white adipose tissue (mesenteric white adipose tissue), subcutaneous white adipose tissue (subcontaneous white adipose tissue) were also excised to be washed in PBS solution and removed of water, and then weighed separately.
(3) Blood glucose measurement and measurement of glucose tolerance
Blood was collected through the tail vein after fasting for 16 hours at 2-week intervals at 12 weeks as the entire experimental period, and then blood glucose was measured by the glucose oxidase (glucose oxidase) method.
To measure glucose tolerance, each kg of body weight of 0.5g of glucose solution was administered to the abdominal cavity after 12 hours of fasting, and then blood was collected through the tail vein after 0, 30, 90, and 120 minutes, respectively. The collected blood was subjected to glucose concentration measurement by the glucose oxidase method and used for comparison of glucose tolerance.
(4) Plasma lipid analysis
1) Quantification of Total-cholesterol (TC)
For the quantification of total plasma cholesterol, a test solution for measurement (asanpharm kit (kit)) using the enzyme method of Allain et al (1974) was used.
2) Quantification of HDL-cholesterol (cholestrol)
Plasma HDL-cholesterol (HDL-C) was measured using a HDL-C measurement test solution (asanpharm kit). If 100. mu.L of plasma is taken and treated with 500. mu.g of sodium phosphotungstate and 1mg of magnesium chloride, LDL and VLDL containing apolipoprotein B (apo B) are precipitated in lipoproteins by the action of phosphotungstic acid and magnesium cations (Warnick, 1982). After centrifugation, the same method as that for total cholesterol remaining in HDL of the supernatant was used for color development, and absorbance was measured at 500nm and compared with a cholesterol standard solution (50mg/dL) for quantification.
3) Calculation of non HDL-C and AI (arteriosclerosis index)
Plasma non HDL cholesterol concentration was calculated by subtracting HDL-cholesterol concentration from total cholesterol concentration, and the arteriosclerosis index and HTR were calculated by the following formula (Yamajaki, 1990).
AI=([Total-C]-[HDL-C])/[HDL-C]
(5) Measurement and calculation of energy metabolism rate (EE)
Animal metabolism measuring devices (Oxylet; Panlab, Cornella, Spain) are used for measuring the energy metabolism rate. To measure the metabolic rate, the flow rate in the cage was adjusted to 3L/min after calibration with oxygen and carbon (calibretion), the mice were placed in separate metabolic cages, and the energy consumption (oxygen uptake) was measured for 24 hours to show the metabolic rate. The energy metabolism rate was calculated by the following formula.
EE (kcal/day/body weight 0.75) ═ VO2 Piperdill 1.44 Piper KHz [3.815+ (1.232 Piper KHz VO2/VCO2) ]
(6) Analysis of Gene expression Rate associated with lipid metabolism
In order to analyze the gene expression rate related to lipid metabolism in the white adipose tissues around epididymis and small intestine, real-time PCR was performed after isolating RNA from the tissues and synthesizing cDNA.
1) RNA isolation of tissue
After adding 1mL of TRIzol per 0.1g of tissue and disrupting the cells using a glass homogenizer (glass homogenizer), chloroform (chloroform) was added and centrifuged at 12000 KHz g at 4 ℃ for 20 minutes. The supernatant was added with isopropanol (isoproapanol), centrifuged again at 4 ℃ under 12000 KHg for 15 minutes to obtain RNA precipitate, which was washed 2 times with isopropanol and centrifuged at 10000 KHg to remove the supernatant. The RNA precipitate is diluted to a concentration of 0.5-10. mu.g/. mu.L and stored at-70 ℃.
2) cDNA Synthesis
mu.L of previously isolated total RNA was taken and first strand cDNA was synthesized using the QuantiTect reverse Transcription kit (Qiagen, Germany).
3)Real-Time PCR
The previously obtained template cDNA was diluted in RNAse free water using 1. mu.g/reaction, and for analysis of gene expression, the expression of the target gene was observed by a real-time quantitative PCR method using QuantiTect SYBR Green PCR kit (QIAGEN, Germany). Primers (primers) capable of analyzing the expression of each gene were synthesized by Macrogen (Korea). As for the composition of the reaction solution, 10. mu.L of SYBR Green (double-stranded chimeric fluorescent Fuel), 2. mu.L of template and 200. mu.M of primer were added, respectively, and RNAse free water was added so that the final volume reached 20. mu.L, and then 40 times of reactions were performed in one cycle of 15 seconds at 94 ℃, 30 seconds at 58 ℃, 30 seconds at 72 ℃ and 15 seconds at 65 ℃. In this case, the fluorescence signal was monitored for each cycle, the threshold cycle (Ct) that occurred was analyzed, and the mRNA expression between experimental groups was quantitatively analyzed using a CFX96 real-time system (Bio-rad, USA). As an Internal transcription marker (Internal transcription marker), GAPDH was used.
3. Statistical analysis
All experimental results in this study were calculated using a SPSS Package program (Statistical Package for the Social science Sciences), SPSS inc. One-way analysis of variance (ANOVA) was performed as to the significance test of the average difference between each group, post-tests were performed at a level of p <0.05 or more by Duncan's multiple range test as to the difference between groups, and student's t-test was performed to test the significance between ND group and HFD group. All results are expressed as mean ± s.d. (standard deviation).
Results of the experiment
1. High Fat Diet (HFD) -induced body and tissue weight in obese mice
Figure 1 shows the diet-induced body weight change in obese mice over a 12-week animal feeding period.
Referring to fig. 1, it was confirmed that the body weight of the high fat diet group (HFD) was significantly increased from 1 week of the test diet supply to the end of the test, compared to the body weight of the normal diet group (ND), and thus the effect of inducing obesity was good.
Through comparison among a plurality of high fat diet groups (HFD, BC, RMG, L-FMG, H-FMG), it was confirmed that the body weight of the functional cereal fermented food group (H-FMG) at the 12 th week was significantly lower than that of the HFD group and the original cereal group (RMG) at the 12 th week, and the weight loss efficacy of the functional cereal fermented food group was dependent on the usage amount.
After the 12-week rearing period was completed, the weight of organs (liver and muscle) excised after sacrifice is shown in table 1 in terms of unit weight (100g of body weight).
TABLE 1
a, b indicate that the values with different superscript letters differ significantly (p <0.05) between the HFD groups; the average value of ND is significantly different from the average value of HFD, { p } 0.001; the mean values of FMGs are significantly different from the mean values of HFD, # p < 0.05.
Referring to table 1 above, the results of comparison between the ND group and the HFD group showed that the intake of high fat diet significantly reduced the muscle weight per body weight.
In the comparison between the high fat diet groups, it was confirmed that the liver weight of the H-FMG group was significantly lower than that of the HFD group and the RMG group, and in the comparison between the HFD group and the L-FMG or H-FMG group, it was confirmed that the liver weight and muscle weight of the L-FMG and H-FMG groups were significantly decreased and increased in the L-FMG group and H-FMG group, as compared to the HFD group.
TABLE 2
a, b indicate that the values with different superscript letters differ significantly (p <0.05) between the HFD groups; the average values of ND were significantly different from the average values of HFD,. p < 0.001.
Referring to table 2 above, the results of comparison between the ND group and the HFD group showed that intake of high fat diet significantly reduced the weight of perirenal white fat, mesenteric white fat, subcutaneous white fat per unit body weight.
In comparison between the high fat diet groups, it was confirmed that the weight of perirenal fat was significantly lower in the L-FMG group and the H-FMG group than in the HFD group, and the weight of mesenteric fat was significantly reduced in the H-FMG group. Also, a tendency that the weight of subcutaneous fat of the H-FMG group was lower than that of the HFD group was exhibited.
As described above, it was confirmed that the L-FMG group and the H-FMG group exhibited anti-obesity activity by weight loss, fatty liver suppression and muscle mass increase, and weight loss effects of perirenal white fat, mesenteric white fat and subcutaneous white fat.
2. Plasma lipid concentration
Plasma lipid concentrations measured using plasma obtained after sacrifice are shown in table 3 below.
TABLE 3
a, b, c indicate that the values with different superscript letters differ significantly between the HFD groups (p < 0.05); the average values of ND were significantly different from those of HFD, # p <0.05, # p < 0.01.
Referring to Table 3 above, the intake of a high fat diet significantly increased the concentrations of Total Cholesterol (TC), high density cholesterol (HDL-C), non-high density cholesterol (nonHDL-C), apolipoprotein A-1(apoA-1), and low density cholesterol (LDL-C).
In comparison between the high-fat diet groups, it was confirmed that the concentrations of TC, nonHDL, apoA-1 and LDL-C were significantly reduced in the L-FMG-administered group and the H-FMG-administered group, and the effect was more significant than that in the BC group and the RMG group.
3. Measurement of blood glucose indicators
During the raising of the experimental animals, fasting blood glucose was measured using blood obtained by tail blood sampling every 3 weeks, and the results thereof are shown in fig. 2.
Referring to fig. 2, from 3 weeks to 12 weeks after the end of the test, the HFD group showed significantly higher fasting plasma glucose than the ND group, and it was confirmed that fasting plasma glucose gradually increased with the increase of the test diet period.
In comparison between the high-fat diet groups, it was confirmed that fasting blood glucose was significantly lower in the L-FMG group and the H-FMG group than in the other high-fat diet groups, particularly at week 12 as the test end time point, from week 3 of the test diet supply, than in the HFD group, BC group, and RMG group.
HOMA-IR as an index of representative type 2 diabetes was calculated after measuring the concentrations of plasma glucose, insulin and glucagon using plasma obtained after sacrifice and is shown in table 4.
TABLE 4
The average value of ND was significantly different from the average value of HFD, # p < 0.05.
Referring to table 4 above, it can be confirmed that plasma insulin concentration and HOMA-IR are significantly increased by high fat diet intake, and thus it can be confirmed that type 2 diabetes induced by obesity is caused by long-term experimental diet supply.
In the comparison between the high fat diet groups, the L-FMG group and the H-FMG group showed significantly lower values in all measurement items than the other groups.
4. Measurement of energy metabolism rate
Fig. 3 shows the respiration rate and the change in energy metabolism rate based on carbon dioxide production and oxygen consumption at 24 hours after 12 weeks dietary intake.
Referring to fig. 3, it was confirmed that the amount of carbon dioxide produced and oxygen consumed during the day was significantly higher in the ND group than in the HFD group.
In comparison between the high fat diet groups, it was confirmed that the energy consumption amount was significantly increased in the RMG and H-FMG groups compared to the HFD group, and the carbon dioxide production amount was significantly increased in the H-FMG group compared to the HFD group.
5. Analysis of expression level of lipid metabolism-related Gene
The expression levels of genes related to lipid metabolism of white adipose tissues around the epididymis and small intestine were analyzed using real-time PCR, and as a result of white adipose tissues around the epididymis, fig. 4 shows the expression levels of genes related to fatty acid oxidation, fig. 5 shows the expression levels of genes related to fat synthesis, fig. 6 shows the expression levels of genes related to caloric production, and as a result of white adipose tissues around the small intestine and fig. 7 shows the expression levels of genes related to lipid absorption and excretion.
Referring to FIG. 4, in comparison between the high fat diet groups, a tendency was shown that the expression of PGC-1 a (Peroxisome proliferator-activated receptor gamma coactivator 1-alpha: Peroxisome proliferator-activated receptor gamma-co-activator 1-alpha) and PPAR a (Peroxisome proliferator-activated receptor alpha: Peroxisome proliferator-activated receptor alpha) genes was increased in the H-FMG group compared to the HFD group, and it was confirmed that the expression of SIRT1(Sirtuin 1) gene was significantly increased. SIRT1 is activated by deacetylation of PGC-1 α, which increases production of mitochondria and oxidation of fatty acids, where mitochondria function to produce energy. Since PGC-1 α is known to increase PPAR α activity by acting as a co-activator, it was confirmed that the intake of a high content of mixed grain fermentation enzyme contributes to the enhancement of fatty acid oxidation due to the complementary action of these genes.
Referring to fig. 5, in comparison between the high fat diet groups, the expression level of FAS (Fatty acid synthase) gene, which synthesizes Fatty acids, was significantly reduced in all the experimental material groups compared to the HFD group, while the expression levels of HMGCR (3-Hydroxy-3-Methylglutaryl-CoA Reductase: 3-Hydroxy-3-Methylglutaryl coenzyme a Reductase) and SREBP2(Sterol regulation element binding protein) genes, which contribute to the increase of cholesterol synthesis, showed a decreasing trend in the L-FMG group and the H-FMG group compared to the HFD group, so that it could be confirmed that the intake of fermentation enzymes of mixed grains contributes to the reduction of the amount of fat in vivo.
Referring to FIG. 6, in the HFD group, it was confirmed that the expression level of CIDEA (Cell Death Inducing DFFA Like Effector A) gene, which induces the expression of UCP1 (Uncopulating Protein 1: Uncoupling Protein 1) and regulates AMPK activity, was significantly reduced as compared to the ND group.
In comparison between the high fat diet groups, the expression levels of UCP1 gene that generates calories in mitochondria and PRDM16(PR-domain stabilizing 16: PR domain protein 16) gene that activates UCP1 expression showed a tendency to increase in the L-FMG group and the H-FMG group compared to the HFD group, and a tendency to increase the expression level of CIDEA gene was confirmed in the H-FMG group, and thus it was confirmed that the intake of mixed grain fermentation enzymes contributes to the promotion of the production of calories. Also, PRDM16 is known to be induced by PPAR α, suggesting that the increase in PRDM16 is caused by the aforementioned PPAR α showing an increasing trend in fig. 4.
Referring to fig. 7, in the HFD group, it was confirmed that the expression level of apolipoprotein ApoB48(ApolipoproteinB-48) gene present in the ultra-low-density and low-density lipid proteins was significantly increased compared to the ND group. Since ApoB48 is known to function to transport fat molecules to tissues, this suggests an increased absorption of fat from the small intestine to tissues in the HFD group compared to the ND group.
In comparison between the high fat diet groups, it was confirmed that the expression levels of PPAR α and FATP4(Long-chain fatty acid transport protein 4) genes showed a decrease in the L-FMG and H-FMG groups, while the expression level of ApoB48 gene was significantly decreased in the HFD group. PPAR α is known to be a high-level factor that regulates ApoB48 and FATP4 that transport fat molecules to tissues. Also, a tendency was confirmed that the expression level of ABCG8(ATP Binding Cassette surface GMember 8: ATP Binding Cassette Subfamily G member 8) gene, which transports and excretes cholesterol, was increased in the H-FMG group compared to the HFD group. Thus, it was confirmed that the intake of the mixed grain fermentation enzyme contributes to the reduction and increase of the absorption and discharge of the body fat.
The mixed grain fermentation enzyme of the present invention exhibits a weight-loss, fatty liver-inhibiting effect, hyperlipidemia-ameliorating effect, and blood glucose-lowering effect, and therefore, is very useful for the development of a preventive or therapeutic agent for metabolic syndrome induced by obesity, and thus has very high industrial applicability.
Claims (12)
1. A pharmaceutical composition for preventing or treating metabolic syndrome,
comprises Bacillus coagulans fermenting enzyme as effective component of mixed grains, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat and Coicis semen.
2. The pharmaceutical composition of claim 1,
in the mixed grain, the ratio of 1: 0.5 to 1.5: 0.3 to 1.5: 0.05 to 0.5: 0.05 to 0.5: 0.05-0.5 weight ratio of brown rice, barley, soybean, corn, wheat and coix seed.
3. The pharmaceutical composition of claim 1,
the fermentation enzyme is prepared by a method comprising the following steps:
inoculating a bacillus coagulans strain in a strain matrix consisting of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder to prepare a liquid strain culture solution;
mixing a main culture medium consisting of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder with the mixed grain, and steaming; and
and (c) adding the liquid seed culture broth prepared in the step (a) to the cooked mixed cereal of the step (b) and fermenting.
4. The pharmaceutical composition of claim 3,
in the step (c), the liquid seed culture solution is added in an amount of 5 to 20 parts by weight based on 100 parts by weight of the cooked mixed cereal.
5. The pharmaceutical composition of claim 3,
the method further comprises a step (d) of drying and powdering the fermentation enzyme fermented in the step (c) after the step (c).
6. The pharmaceutical composition of claim 3,
in the culture medium of the step (a), the soybean powder is 1 to 5 parts by weight, the rice bran is 1 to 5 parts by weight, the wheat bran is 1 to 5 parts by weight, the isolated soybean protein is 0.5 to 5 parts by weight, and the yeast extract powder is 0.1 to 3 parts by weight, based on 100 parts by weight of purified water.
7. The pharmaceutical composition of claim 3,
in the main culture medium of the step (b), the soybean powder is 5 to 20 parts by weight, the rice bran is 1 to 10 parts by weight, the wheat bran is 1 to 10 parts by weight, the isolated soybean protein is 1 to 5 parts by weight, and the yeast extract powder is 0.5 to 5 parts by weight, based on 100 parts by weight of the mixed grain.
8. The pharmaceutical composition of claim 1,
the above-mentioned Bacillus coagulans strain was deposited under accession number KCTC13284 BP.
9. The pharmaceutical composition of claim 1,
the metabolic syndrome is selected from the group consisting of obesity, diabetes, arteriosclerosis, hypertension, hyperlipidemia, fatty liver, cerebral apoplexy, myocardial infarction, ischemic diseases and cardiovascular diseases.
10. A food composition for preventing or improving metabolic syndrome,
comprises Bacillus coagulans fermenting enzyme as effective component of mixed grains, wherein the mixed grains comprise brown rice, barley, soybean, corn, wheat and Coicis semen.
11. The food composition of claim 10,
the fermentation enzyme is prepared by a method comprising the following steps:
inoculating a bacillus coagulans strain in a strain matrix consisting of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder to prepare a liquid strain culture solution;
mixing a main culture medium consisting of rice bran, wheat bran, soybean powder, isolated soybean protein and yeast extract powder with the mixed grain, and steaming; and
and (c) adding the liquid seed culture broth prepared in the step (a) to the cooked mixed cereal of the step (b) and fermenting.
12. The food composition of claim 11,
the method further comprises a step (d) of drying and powdering the fermentation enzyme fermented in the step (c) after the step (c).
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2020-0071053 | 2020-06-11 | ||
KR1020200071053A KR102163993B1 (en) | 2020-06-11 | 2020-06-11 | Weight loss-specific metabolic syndrome prevention or treatment composition using mixed grain fermentation enzyme |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113797321A true CN113797321A (en) | 2021-12-17 |
Family
ID=72886206
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011153797.0A Pending CN113797321A (en) | 2020-06-11 | 2020-10-26 | Composition containing mixed grain fermentation enzyme as effective component for preventing or treating weight loss specific metabolic syndrome |
Country Status (2)
Country | Link |
---|---|
KR (1) | KR102163993B1 (en) |
CN (1) | CN113797321A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220125787A (en) * | 2022-04-04 | 2022-09-14 | 주식회사 위드랩스 | Food composition for weight control derived from natural products |
KR102438059B1 (en) * | 2022-04-04 | 2022-09-01 | 주식회사 위드랩스 | Composition for weight control containing garcinia cambogia extract and enzyme |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20150097442A (en) * | 2015-07-27 | 2015-08-26 | 경희대학교 산학협력단 | Composition comprising extracts of Codonopsis lanceolata or compounds isolated therefrom for preventing, improving or treating obesity or obesity-related disease |
CN105530928A (en) * | 2012-08-14 | 2016-04-27 | 韩国百益珍株式会社 | Anti-obesity composition containing lycium chinense miller leaf extract powder and betaine as active ingredients |
CN105769928A (en) * | 2016-03-25 | 2016-07-20 | 江南大学 | Application of clostridium butyrate in preparation for prevention and treatment or adjuvant therapy of hyperglycemia |
KR101868066B1 (en) * | 2017-10-23 | 2018-06-15 | 주식회사 큐라임 | Pharmaceutical Composition and Health Functional Food Composition containing Extract of Nopal and Germinated Buckwheat for preventing or treating obesity and metabolic syndrome induced therefrom |
KR101925095B1 (en) * | 2017-06-26 | 2018-12-04 | 아미코젠주식회사 | Production method for easy digested food containing nuts, which are coated with grain fermented enzyme powder |
US20180353553A1 (en) * | 2017-06-09 | 2018-12-13 | Muhammed Majeed | HYPOLIPIDEMIC EFFECTS OF Bacillus coagulans |
CN109105736A (en) * | 2017-06-26 | 2019-01-01 | 艾美科健株式会社 | Utilize the fermented grain enzyme powder manufacturing method of the increase fermentation efficiency of the liquid strain bacteria culture fluid of inoculation solidification Bacillus strain |
KR20190068078A (en) * | 2017-12-08 | 2019-06-18 | 한국식품연구원 | Lactobacillus paracasei AO356 strain with Anti-Obesity Ability and Composition for treatment or improvement or preventing of obesity comprising the same |
-
2020
- 2020-06-11 KR KR1020200071053A patent/KR102163993B1/en active IP Right Grant
- 2020-10-26 CN CN202011153797.0A patent/CN113797321A/en active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105530928A (en) * | 2012-08-14 | 2016-04-27 | 韩国百益珍株式会社 | Anti-obesity composition containing lycium chinense miller leaf extract powder and betaine as active ingredients |
KR20150097442A (en) * | 2015-07-27 | 2015-08-26 | 경희대학교 산학협력단 | Composition comprising extracts of Codonopsis lanceolata or compounds isolated therefrom for preventing, improving or treating obesity or obesity-related disease |
CN105769928A (en) * | 2016-03-25 | 2016-07-20 | 江南大学 | Application of clostridium butyrate in preparation for prevention and treatment or adjuvant therapy of hyperglycemia |
US20180353553A1 (en) * | 2017-06-09 | 2018-12-13 | Muhammed Majeed | HYPOLIPIDEMIC EFFECTS OF Bacillus coagulans |
KR101925095B1 (en) * | 2017-06-26 | 2018-12-04 | 아미코젠주식회사 | Production method for easy digested food containing nuts, which are coated with grain fermented enzyme powder |
CN109105736A (en) * | 2017-06-26 | 2019-01-01 | 艾美科健株式会社 | Utilize the fermented grain enzyme powder manufacturing method of the increase fermentation efficiency of the liquid strain bacteria culture fluid of inoculation solidification Bacillus strain |
KR101868066B1 (en) * | 2017-10-23 | 2018-06-15 | 주식회사 큐라임 | Pharmaceutical Composition and Health Functional Food Composition containing Extract of Nopal and Germinated Buckwheat for preventing or treating obesity and metabolic syndrome induced therefrom |
KR20190068078A (en) * | 2017-12-08 | 2019-06-18 | 한국식품연구원 | Lactobacillus paracasei AO356 strain with Anti-Obesity Ability and Composition for treatment or improvement or preventing of obesity comprising the same |
Non-Patent Citations (1)
Title |
---|
董惠钧 ET AL.: "新型微生态益生菌凝结芽孢杆菌研究进展", 《食品科学》, vol. 31, no. 1, pages 292 - 294 * |
Also Published As
Publication number | Publication date |
---|---|
KR102163993B1 (en) | 2020-10-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101969062B1 (en) | Preparation Method of Gynostemma Pentaphyllum leaves Extract for Increasing small molecular effective Saponin contents, and Decreasing Benzopyrene, And Gynostemma Pentaphyllum Extract Using Thereof | |
KR101771692B1 (en) | Composition for Preventing, Treating or Improving Menopausal Syndrome comprising Sparassis crispa Wulf.: Fr. and Lactic Acid Bacteria as Active Ingredient | |
JP2008174539A (en) | Healthy and functional food for obesity patient using purple-colored potato | |
CN108095113A (en) | A kind of composition, preparation and its application with fat reducing blood sugar reducing function | |
CN113797321A (en) | Composition containing mixed grain fermentation enzyme as effective component for preventing or treating weight loss specific metabolic syndrome | |
Joyal | A perspective on the current strategies for the treatment of obesity | |
KR20210039961A (en) | A novel anaerobic microbe isolated from human milk and method of preventing or treating metabolic disease using thereof | |
JP5421348B2 (en) | Pharmaceutical composition for prevention and treatment of diabetes containing as an active ingredient an extract of chrysanthemum fermented with Lactobacillus microorganisms | |
TWI832815B (en) | Composition for preventing, amelioration or treatment of metabolic | |
JPWO2005041995A1 (en) | α-Glucosidase activity inhibitor | |
CN105558244A (en) | Food assisting in reducing blood lipid, reducing blood sugar and improving immunity and preparation method of food | |
Rebollo‐Hernanz et al. | Cocoa shell: source of novel bioactive ingredients for the prevention of cardiometabolic diseases | |
KR101876534B1 (en) | Composition for preventing or improving nonalcoholic fatty liver disease | |
JP2011012005A (en) | Hyperlipidemia-ameliorating agent | |
JP2008156264A (en) | Hyperglycemia after meal and blood uric acid reducing effect of aspalathus linearis | |
EP2067478A1 (en) | Agent for prevention or treatment of blood glucose level elevation | |
US11260066B2 (en) | Inhibiting reduction of lean body mass and inhibiting accumulation of liver fat by administering allulose | |
EP2127527A1 (en) | Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose | |
WO2007034958A1 (en) | Anti-angiogenic composition comprising grain-derived component as active ingredient | |
KR20040097813A (en) | Composition containing Diet Neurotrophic Factor having anti-fatness functions | |
KR20200047939A (en) | Anti-diabetic and Anti-obese Fermented Composition Comprising Fermented Hot Pepper and Fermented Hot Pepper Paste | |
JP2015526439A (en) | Mutant tomato and use thereof for preventing weight gain and / or treating obesity related diseases | |
CN110037251A (en) | A kind of giant salamander meal replacing food and preparation method thereof that suitable high sugared crowd eats | |
JP6173850B2 (en) | Muscle bulking agent, muscle bulking agent when used together with exercise, and food and drink for muscle weight gain | |
KR100450055B1 (en) | Food composition for improving physical constitution containing seeds of bean plants as main components, and food produced therefrom |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |