KR100780806B1 - Foods with the enhanced performance of learning ability - Google Patents
Foods with the enhanced performance of learning ability Download PDFInfo
- Publication number
- KR100780806B1 KR100780806B1 KR1020060114199A KR20060114199A KR100780806B1 KR 100780806 B1 KR100780806 B1 KR 100780806B1 KR 1020060114199 A KR1020060114199 A KR 1020060114199A KR 20060114199 A KR20060114199 A KR 20060114199A KR 100780806 B1 KR100780806 B1 KR 100780806B1
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- dha
- learning ability
- weight
- foods
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 168
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 230000001737 promoting effect Effects 0.000 claims abstract description 29
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 235000010445 lecithin Nutrition 0.000 claims abstract description 20
- 239000000787 lecithin Substances 0.000 claims abstract description 20
- 229940067606 lecithin Drugs 0.000 claims abstract description 20
- 235000007215 black sesame Nutrition 0.000 claims abstract description 17
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000012149 noodles Nutrition 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 235000019688 fish Nutrition 0.000 claims abstract 2
- 235000015067 sauces Nutrition 0.000 claims abstract 2
- 210000004556 brain Anatomy 0.000 claims description 18
- 230000000694 effects Effects 0.000 claims description 16
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000008429 bread Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims 2
- 108010000912 Egg Proteins Proteins 0.000 claims 2
- 235000013345 egg yolk Nutrition 0.000 claims 2
- 241001474374 Blennius Species 0.000 claims 1
- 229930014626 natural product Natural products 0.000 claims 1
- 235000000832 Ayote Nutrition 0.000 abstract description 10
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract description 10
- 235000015136 pumpkin Nutrition 0.000 abstract description 10
- 238000011161 development Methods 0.000 abstract description 7
- 235000013312 flour Nutrition 0.000 abstract description 5
- 235000021329 brown rice Nutrition 0.000 abstract description 3
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 235000014510 cooky Nutrition 0.000 abstract 1
- 235000021384 green leafy vegetables Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 abstract 1
- 235000013550 pizza Nutrition 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 104
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 52
- 229940090949 docosahexaenoic acid Drugs 0.000 description 52
- 230000001747 exhibiting effect Effects 0.000 description 16
- 238000010521 absorption reaction Methods 0.000 description 11
- 238000002474 experimental method Methods 0.000 description 11
- 240000004371 Panax ginseng Species 0.000 description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 description 9
- 235000008434 ginseng Nutrition 0.000 description 9
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 241000699670 Mus sp. Species 0.000 description 6
- 230000018109 developmental process Effects 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 5
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 240000001980 Cucurbita pepo Species 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 230000004641 brain development Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 2
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 2
- 235000011330 Armoracia rusticana Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 206010000496 acne Diseases 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 210000005013 brain tissue Anatomy 0.000 description 2
- 230000003930 cognitive ability Effects 0.000 description 2
- 230000001605 fetal effect Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 241001400472 Omiza Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- WETWJCDKMRHUPV-UHFFFAOYSA-N acetyl chloride Chemical compound CC(Cl)=O WETWJCDKMRHUPV-UHFFFAOYSA-N 0.000 description 1
- 239000012346 acetyl chloride Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 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
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000006999 cognitive decline Effects 0.000 description 1
- 208000010877 cognitive disease Diseases 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000001490 effect on brain Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000005350 fused silica glass Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 210000004195 gingiva Anatomy 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
도 1은 마우스의 학습능력을 평가하기 위하여 고안된 복합형 T자 미로의 평면도이다.Figure 1 is a plan view of a complex T-shaped maze designed to assess the learning ability of a mouse.
본 발명은 학습능력촉진효과를 나타내는 식품에 관한 것이다. 좀 더 구체적으로, 본 발명은 DHA와 함께 레시틴분말, 검정깨분말, 호박분말, 호도분말, 백미분말, 발아현미분말, 맥아분말 및 대두분말을 포함하고, DHA 흡수촉진 및 학습능력 촉진효과를 나타내는 조성물 및 이를 포함하는 학습능력촉진효과를 나타내는 식품에 관한 것이다.BACKGROUND OF THE
국내외에서 노인의 영양섭취를 개선시켜 인지능력저하를 예방하고자 하는 연구와 함께, 어린이의 뇌발달과 학습능력 향상을 위한 연구가 많이 시도되고 있다. 1980년이후 뇌의 성장과 발달에 대한 영양학적인 관심은 필수지방산인 리놀레인산(linoleic acid, C18:2n-6, LA)와 α-리놀레인산(α-linolenic acid, C18:3n-3, LNA) 및 이들의 대사산물인 아라키도닌산(arachidonic acid, C20:4n-6, AA)과 도코사헥사노인산(docosahexaenoic acid, C22:6n-3, DHA)과 같은 고도불포화지방산(PUFA)에 집중되었다. 특히, DHA가 세포막 구성성분인 인지질에 주로 존재하면서 막유동성을 조절하는 인자로서 작용할 뿐만 아니라, 뇌의 성장과 학습능력 발달 및 정상적인 생체기능유지에 있어서 중요한 역할을 하는 것으로 밝혀졌다(참조: Simopoulus AP., Am. J. Clin. Nutr., 54:438-463, 1991). There have been many attempts to improve the brain development and learning abilities of children, as well as studies to prevent cognitive decline by improving the nutritional intake of elderly people at home and abroad. Since 1980, nutritional interest in brain growth and development has been shown to be associated with the production of essential fatty acids linoleic acid (C18: 2n-6, LA) and α-linolenic acid (C18: Polyunsaturated fatty acids (PUFAs) such as arachidonic acid (C20: 4n-6, AA) and docosahexaenoic acid (C22: 6n-3, DHA) It was concentrated. In particular, it has been found that DHA is mainly present in the phospholipid component of the cell membrane and plays an important role not only in regulating membrane fluidity but also in brain growth, learning ability development and maintenance of normal biological function (cf. Simopoulus AP Am. J. Clin. Nutr., 54: 438-463, 1991).
특히, 뇌발달이 왕성하게 이루어지는 태아기와 출생초기에 충분양의 DHA를 직접 공급하는 것이 두뇌발달을 위해 바람직하고(참조: Park SO, et al., Kor. J. Diet Cult., 7(2):149-155, 1992), 사람에서 두뇌형성이 활발하게 이루어지는 시기는 태아기와 영아기로서 DHA와 AA의 수준이 임신 제 3기(third trimester)에 3 내지 5배 증가하여 뇌조직내 DHA의 절반가량이 출생이전에 축적되며 출생 후에도 DHA가 지속적으로 뇌조직에 축적되며, 두뇌형성기에 식이내 n-3계 지방산, 특히 DHA가 결핍될 경우 뇌조직내 DHA함량이 감소되고 이것으로 인해 학습능력에 영향을 준다고 보고된 바 있다(참조: Wainwright PE, et al., Lipids, 26:37-45, 1991).In particular, it is desirable for brain development to supply a sufficient amount of DHA directly during the early development of the fetal period in which the brain development is vigorous (see Park SO, et al., Kor. J. Diet Cult. : 149-155, 1992). Human brains are active in the fetal period and in infancy, and the level of DHA and AA is increased three to five times in the third trimester, resulting in about half of DHA in the brain DHA is continuously accumulated in the brain tissue after birth, and when the n-3 fatty acids in the brain, especially DHA, is deficient, the DHA content in brain tissue is decreased, (Wainwright PE, et al., Lipids, 26: 37-45, 1991).
또한, 영양소 중 항산화제인 비타민 E 및 C의 인지능력과의 관계에 관한 연구결과에 따라, 노인의 경우 비타민 E 또는 C 섭취수준이 높을 때 인지능력이 더 높았고 치매환자의 체내 비타민 E 또는 C 수준이 정상인보다 낮았다고 보고되었다(참조: Tohgi H, et al., Nueroscience Letter, 174(1):73-76, 1994).In addition, according to the results of research on the relationship between cognitive abilities of antioxidants vitamin E and C, the elderly had higher cognitive abilities at higher vitamin E or C intake levels, and vitamin E or C levels in dementia patients (See: Tohgi H, et al., Nueroscience Letter, 174 (1): 73-76, 1994).
이러한 연구결과를 토대로 하여, DHA를 섭식함으로써 두뇌의 성장을 촉진하고, 학습능력을 향상시키고자 하는 노력이 활발히 진행되어, DHA가 첨가된 각종 식품이 판매되고 있는 실정이다. 그러나, 이처럼 판매되는 식품에 포함된 DHA의 이용효율이 극히 낮기 때문에, 이들 제품을 장기간 복용하더라도, 실질적인 학습능력 향상효과를 얻지 못하고 있는 실정이다. 만일, DHA를 포함하는 식품을 섭취할 때, 식품에 포함된 DHA의 흡수효율을 향상시킬 수 있다면, 획기적인 학습능력촉진효과를 나타낼 수 있을 것으로 기대되고 있으나, 아직까지는 별다른 연구성과가 보고되지 않고 있는 실정이다.Based on the results of these studies, efforts have been made to promote brain growth and improve learning ability by eating DHA, and various foods containing DHA have been marketed. However, since the use efficiency of DHA contained in such foods to be sold is extremely low, even if these products are taken for a long time, the actual learning ability improvement effect is not obtained. If DHA-containing foods can be improved in the absorption efficiency of DHA contained in foods, it is expected that they will have a remarkable effect of promoting learning ability. However, no research results have been reported so far It is true.
따라서, DHA의 흡수효율을 향상시켜서 학습능력촉진효과를 나타내는 식품을 개발하여야 할 필요성이 끊임없이 대두되었다.Therefore, there is a constant need to develop foods that enhance DHA absorption efficiency and promote learning ability.
이에, 본 발명자들은 DHA의 흡수효율을 향상시켜서 학습능력촉진효과를 나타내는 식품을 개발하고자 예의 연구노력한 결과, DHA와 함께 레시틴분말, 검정깨분말, 호박분말, 호도분말, 백미분말, 발아현미분말, 맥아분말 및 대두분말을 포함하는 식품을 상식할 경우, DHA의 흡수효율을 향상시켜서 학습능력촉진효과를 나타낼 수 있음을 확인하고, 본 발명을 완성하게 되었다. Accordingly, the present inventors have made intensive studies to develop a food having the effect of promoting learning ability by improving the absorption efficiency of DHA. As a result, the present inventors have found that DHA and lecithin powder, black sesame powder, pumpkin powder, hosoe powder, Powder, and soybean powder, it is possible to enhance the absorption efficiency of DHA, thereby achieving the learning ability promoting effect. Thus, the present invention has been completed.
결국, 본 발명의 주된 목적은 학습능력촉진효과를 나타내는 조성물을 제공하 는 것이다.In conclusion, the main object of the present invention is to provide a composition exhibiting a learning ability-promoting effect.
본 발명의 다른 목적은 전기 조성물을 포함하는 학습능력촉진효과를 나타내는 식품을 제공하는 것이다.It is another object of the present invention to provide a food showing the learning ability promoting effect including the electric composition.
본 발명자들은 두뇌발달에 주요한 영향을 미친다고 보고된 DHA(docosahexaenoic acid)를 보다 효과적으로 흡수시킬 수 있는 성분을 알아보기 위하여, 다양한 성분을 대상으로 하여 검색한 결과, DHA와 함께 레시틴분말, 검정깨분말, 호박분말, 호도분말, 백미분말, 발아현미분말, 맥아분말 및 대두분말을 혼합하여 섭취할 경우, DHA의 흡수효율을 향상시킬 수 있음을 확인하였다. 그러나, DHA의 흡수효율이 반드시 학습효율과 비례하지는 않을 것으로 판단하였기 때문에, 학습효율을 향상시킬 수 있는 각 성분의 혼합비를 검색한 결과, DHA분말 5 내지 15중량%, 레시틴분말 5 내지 15중량%, 검정깨분말 1 내지 10중량%, 호박분말 5 내지 15중량%, 호도분말 1 내지 10중량%, 백미분말 10 내지 20중량%, 발아현미분말 5 내지 15중량%, 맥아분말 2 내지 8중량% 및 대두분말 5 내지 15중량%의 조성비로 포함하는 것이 바람직함을 알 수 있었다. The present inventors searched for various ingredients that can absorb DHA (docosahexaenoic acid) more effectively, which is reported to have a major effect on brain development. As a result, DHA and lecithin powder, black sesame powder , Pumpkin powder, horseradish powder, white rice powder, germinated powder, malt powder and soybean powder, it was confirmed that the absorption efficiency of DHA can be improved. However, it was determined that the absorption efficiency of DHA would not necessarily be in proportion to the learning efficiency. Therefore, the mixing ratio of each component capable of improving learning efficiency was 5 to 15% by weight of DHA powder, 5 to 15% by weight of lecithin powder, 1 to 10% by weight of black sesame powder, 5 to 15% by weight of zucchini powder, 1 to 10% by weight of horseradish powder, 10 to 20% by weight of white rice powder, 5 to 15% by weight of germinated fine powder, 2 to 8% And 5 to 15% by weight of the soybean powder.
이에, 본 발명자들은 DHA분말 5 내지 15중량%, 레시틴분말 5 내지 15중량%, 검정깨분말 1 내지 10중량%, 호박분말 5 내지 15중량%, 호도분말 1 내지 10중량%, 백미분말 10 내지 20중량%, 발아현미분말 5 내지 15중량%, 맥아분말 2 내지 8중량% 및 대두분말 5 내지 15중량%를 포함하는 조성물을 다양한 식품에 첨가하여, 학습능력촉진효과를 나타내는 식품을 제조하였다. 즉, 전기 조성물을 단독으로 또는 당류(예, 단당류, 이당류, 다당류, 당알콜 등), 향미제(예, 타우마틴, 스테비아 추출물, 사카린, 아스파르탐 등), 영양제, 분말비타민, 식용 전해질, 풍미제, 착색제, 중진제(예, 치즈, 초콜릿 등), 펙트산, 알긴산, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산화제 등의 식품첨가물과 혼합하여, 다양한 식품에 첨가함으로써, 학습능력촉진효과를 나타내는 식품의 형태로 제조될 수 있다. 이때, 식품의 형태는 이에 특별히 제한되지 않으나, 피자류, 선식, 면류, 빵류, 과자류, 음료류, 육류, 생선류, 나물류, 소스류 또는 밥류 등을 포함하는 다양한 식품의 제조시 첨가하여 제조될 수 있고, 전기 학습능력촉진효과를 나타내는 식품에 첨가되는 전기 학습능력촉진효과를 나타내는 조성물의 첨가량은 특별히 제한되지 않는다.The inventors of the present invention have found that when DHA powder is used in an amount of 5 to 15% by weight, lecithin powder in an amount of 5 to 15% by weight, black sesame powder in an amount of 1 to 10% by weight, pumpkin powder in an amount of 5 to 15% A composition containing 20 wt% of germinated fine powder, 5 to 15 wt% of germinated fine powder, 2 to 8 wt% of malt powder, and 5 to 15 wt% of soybean powder was added to various foods to prepare foods exhibiting the learning ability promoting effect. In other words, the composition can be used alone or in combination with a saccharide (e.g., a monosaccharide, a disaccharide, a polysaccharide, or a sugar alcohol), a flavoring agent (e.g., tau Martin, stevia extract, saccharin, aspartame, It can be mixed with food additives such as coloring agents, aging agents (eg cheese, chocolate etc.), pectic acid, alginic acid, organic acid, protective colloid thickener, pH adjusting agent, stabilizer, preservative, glycerin, alcohol, Can be produced in the form of food showing the learning ability promoting effect by adding it to the food. At this time, the form of the food is not particularly limited. However, it may be prepared by adding it in the preparation of various foods including a food such as a fish, a fish, a noodle, a bread, a confectionery, a beverage, a meat, The amount of the composition to be added to the food exhibiting the learning ability promotion effect is not particularly limited.
결국, 본 발명의 학습능력촉진효과를 나타내는 식품은 DHA분말 5 내지 15중량%, 레시틴분말 5 내지 15중량%, 검정깨분말 1 내지 10중량%, 호박분말 5 내지 15중량%, 호도분말 1 내지 10중량%, 백미분말 10 내지 20중량%, 발아현미분말 5 내지 15중량%, 맥아분말 2 내지 8중량% 및 대두분말 5 내지 15중량%로 구성된 학습능력촉진효과를 나타내는 조성물을 포함한다: 이때, 레시틴분말은 특별히 이에 제한되지 않으나, 대두로부터 분리된 레시틴 분말을 사용함이 바람직하고, 관능적 특성을 향상시키기 위하여, 흑두분말, 다시마분말, 당근분말, 곤약분말 등을 추가로 포함 할 수도 있으며, 이들의 함량은 제한되지 않는다.As a result, the food exhibiting the learning ability promoting effect of the present invention may contain 5 to 15 wt% of DHA powder, 5 to 15 wt% of lecithin powder, 1 to 10 wt% of black sesame powder, 5 to 15 wt% of pumpkin powder, 10 to 20% by weight of white rice powder, 5 to 15% by weight of germinated fine powder, 2 to 8% by weight of malt powder and 5 to 15% by weight of soybean powder. The lecithin powder is not particularly limited, but lecithin powder isolated from soybean is preferably used. In order to improve the sensory characteristics, lecithin powder, kelp powder, carrot powder, konjac powder and the like may be further added. The content is not limited.
본 발명의 학습능력촉진효과를 나타내는 식품은 DHA의 흡수효율을 향상시켜서 학습효율을 향상시킬 수 있으므로, 수험생을 위한 식품의 개발에 널리 활용될 수 있을 것이다.The food exhibiting the learning ability promoting effect of the present invention can improve the absorption efficiency of DHA and improve the learning efficiency and thus can be widely used for the development of food for the examinees.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
실시예 1: 학습능력촉진효과를 나타내는 조성물의 제조 Example 1 : Preparation of a composition exhibiting learning ability-promoting effect
DHA를 효율적으로 흡수할 수 있도록 DHA 흡수촉진효과를 나타내고, 학습능력을 향상시킬 수 있는 조성물을 제조하였다.A composition capable of promoting absorption of DHA and improving learning ability so as to efficiently absorb DHA was prepared.
실시예 1-1: DHA 흡수촉진효과를 나타내는 성분의 검색 Example 1-1 : Detection of components showing DHA absorption promotion effect
먼저, 10g의 DHA분말(Denomega Nutritional Oils AS, Norway)과 함께 레시틴분말(Archer Daniels Midlano Company, USA), 검정깨분말, 호박분말, 귀리분말, 땅 콩분말, 호도분말, 밤분말, 백미분말, 발아현미분말, 맥아분말, 대두분말, 흑두분말, 속단분말, 홍화씨분말, 탱자분말, 두충분말, 백복령분말, 복분자분말, 모과분말, 토사자분말, 녹각분말, 오가피분말, 숙지황분말, 산약분말, 산수유분말, 복령분말, 백강잠분말, 인삼분말, 길경분말, 산조인분말, 대추분말, 황기분말, 당귀분말, 구기자분말, 진피분말, 백작약분말, 백출분말, 오미자분말, 석창포분말, 나복자분말, 국화분말, 갈근분말, 다시마분말, 당근분말, 곤약분말, 영지버섯분말 또는 상황버섯분말 각 10g을 혼합하고 이들 혼합물을 10%(w/w)로 포함하는 사료를 수득한 다음, 각 사료를 생후 3주령의 웅성 마우스 10마리에게 3개월간 섭식시켰다. 이때, 대조군으로는 혼합물이 포함되지 않은 사료를 섭식시킨 마우스를 사용하였다.First, 10 g of DHA powder (Denomega Nutritional Oils AS, Norway) was mixed with lecithin powder (Archer Daniels Midlano Company, USA), black sesame powder, pumpkin powder, oat powder, ground soybean powder, Powder of gingiva, malt powder, soybean powder, black powder, early stage powder, safflower seed powder, tangerine powder, mulberry powder, baekbokryu powder, bokbunja powder, mugwort powder, mulberry powder, green tea powder, acacia powder, Ginseng powder, ginseng powder, white ginseng powder, ginseng powder, ginseng powder, ginseng powder, jujube powder, ginseng powder, ginseng powder, ginseng powder, 10 g (w / w) of a mixture containing 10 g of each of the above-mentioned mixture, powdery, tangle powder, carrot powder, konjac powder, gingko mushroom powder or mushroom powder were mixed and each feed was mixed with male To 10 mice They were fed for 3 months. At this time, as a control group, a mouse fed with a feed containing no mixture was used.
그런 다음, 대조군과 각 실험군의 마우스로부터 뇌를 적출하고, 뇌에 포함된 DHA의 평균함량을 측정한 다음, 대조군과 각 실험군의 DHA의 함량을 비교하였다. 이때, 뇌에 포함된 DHA의 함량은 다음과 같은 방법으로 측정하였다: 뇌에서 추출한지질 500μl를 미리 내부기준시약이 있는 반응시험관에 넣은 후, 용매를 휘발시켜 제거하였다. 이어, 혼합용매(메탄올:벤젠, 4:1, v/v) 2ml를 가하고, 아세틸클로라이드용액 200μl를 첨가하고, 시험관내를 질소로 포화시킨 후, 80℃에서 40분간 반응시켰다. 반응이 종료된 후, 상온으로 냉각시키고 이소옥탄 1ml과 6% 포타슘카보네이트 10ml을 첨가한 다음, 8,000g로 30분간 원심분리하여 상등액을 수득하였다. 전기 수득한 상등액을 기체크로마토그래피(Shimadzu GC-94A, 검출기: FID, 컬럼: 50m Fused silica capillary column 0.25mm I.D. 0.25㎛ film thickness 007 bonded phase, Resteck Co, 운반가스: He, 43.3cm/sec)에 주입하여 전체 지질에 대한 DHA 성분의 함량(중량%)을 측정하였다(참조: 표 1a).Then, the brain was extracted from the mice of the control group and each experimental group, and the average content of DHA contained in the brain was measured, and then the contents of DHA were compared between the control group and each experimental group. At this time, the content of DHA contained in the brain was measured by the following method: 500 μl of the lipid extracted from the brain was put into a reaction test tube with an internal standard reagent, and the solvent was removed by volatilization. Subsequently, 2 ml of a mixed solvent (methanol: benzene, 4: 1, v / v) was added, 200 μl of an acetyl chloride solution was added, and the inside of the test tube was saturated with nitrogen, followed by reaction at 80 ° C. for 40 minutes. After the reaction was completed, the reaction mixture was cooled to room temperature, and 1 ml of isooctane and 10 ml of 6% potassium carbonate were added, followed by centrifugation at 8,000 g for 30 minutes to obtain a supernatant. The obtained supernatant was subjected to gas chromatography (Shimadzu GC-94A, detector: FID, column: 50 m Fused silica capillary column 0.25 mm ID 0.25 μm film thickness 007 bonded phase, Resteck Co, carrier gas: He, 43.3 cm / sec) The contents (% by weight) of the DHA component relative to the total lipid were measured by injection (see Table 1a).
상기 표 1a에서 보듯이, 레시틴분말, 검정깨분말, 호박분말, 호도분말, 백미분말, 발아현미분말, 맥아분말 및 대두분말을 포함하는 사료를 섭식시킬 경우에는, 뇌에 함유된 DHA의 함량이 증가됨을 알 수 있었다.As shown in Table Ia above, when the feed containing lecithin powder, black sesame powder, amber powder, yolk powder, white rice powder, germinated powder, malt powder and soybean powder is fed, the content of DHA contained in the brain is increased And it was found.
이에, 10g의 DHA분말과 상기 선별된 성분 각 10g의 혼합물을 사료에 첨가하고, 혼합물을 10%(w/w)로 포함하는 사료를 수득한 다음, 각 사료를 생후 3주령의 웅성 마우스 10마리에게 3개월간 섭식시켰다(실험군). 이때, 대조군으로는 혼합물이 포함되지 않은 사료를 섭식시킨 마우스를 사용하였다. 상기 실험군과 대조군으로부터 적출한 뇌에 포함된 DHA의 함량을 상술한 방법으로 측정하였다(참조: 표 1b).Thus, a mixture of 10 g of DHA powder and 10 g of each of the above-selected components was added to the feed to obtain a feed containing 10% (w / w) of the mixture, and each feed was divided into 10 male mice (Experimental group). At this time, as a control group, a mouse fed with a feed containing no mixture was used. The content of DHA contained in the brain extracted from the experimental group and the control group was measured by the method described above (see Table 1b).
상기 표 1b에서 보듯이, 선별된 각 성분을 혼합하여 DHA와 함께 섭식시킬 경우에는, DHA의 흡수를 증진시킬 수 있음을 확인하였다.As shown in Table 1b above, it was confirmed that DHA absorption could be enhanced when the selected components were mixed and fed with DHA.
실시예 1-2: 학습능력촉진효과를 나타낼 수 있는 혼합비의 결정 Example 1-2 : Determination of the mixing ratio capable of exhibiting the learning ability promoting effect
학습능력촉진효과를 나타낼 수 있는, 상기 실시예 1-1에서 선별된 각 성분의 적절한 혼합비를 결정하고자 하였다. 즉, DHA 분말과 함께 상기 선별된 레시틴분말, 검정깨분말, 호박분말, 호도분말, 백미분말, 발아현미분말, 맥아분말 및 대두분말을 하기 표 2a의 비율로 혼합한 각각의 혼합분말 10g을 포함하는 사료 100g을 생후 3주령의 웅성 마우스 10마리에게 3개월간 섭식시켰다. And to determine an appropriate mixing ratio of each component selected in Example 1-1, which can exhibit the learning ability promoting effect. That is, 10 g of each of the mixed powders obtained by mixing the selected lecithin powder, black sesame powder, pumpkin powder, hosoe powder, white rice powder, germinated powder, malt powder and soybean powder with the DHA powder in the ratio shown in Table 2a below 100 g of feed were fed to 10 male mice three weeks old for 3 months.
이어, 섭식시킨 각 실험군의 마우스를 이용하여, 학습능력을 평가하였다. 즉, 전기 각 실험군의 마우스를 도 1에 도시된 형태의 물을 채운 복합형 T자 미로의 시작지점(S)에 넣고, 목표지점(G)까지 도달하는 실험을 10회 수행하여, 소요되는 평균시간과 막다른 지점(1-11)에 도달한 평균횟수(오반응횟수)를 측정하였다(참조: 표 2b). 이때, 대조군으로는 선별된 성분이 포함되지 않은 사료를 섭식시킨 마우스를 사용하였다.Then, the learning ability was evaluated using the mouse of each test group fed. That is, the mouse of each experimental group was placed at the starting point (S) of the complex type T-maze filled with water shown in Fig. 1, and the experiments reaching the target point G were performed 10 times, And the average number of times (number of erroneous responses) that reached the dead point 1-11 was measured (see Table 2b). As a control group, mice fed with feeds containing no selected components were used.
상기 표 2b에서 보듯이, 실험군 2, 4, 6, 8, 9 및 11의 마우스는 평균시간이 짧고, 오반응횟수가 현저히 감소됨을 확인하였다.As shown in Table 2b, it was confirmed that the mice of
따라서, DHA분말 5 내지 15중량%, 레시틴분말 5 내지 15중량%, 검정깨분말 1 내지 10중량%, 호박분말 5 내지 15중량%, 호도분말 1 내지 10중량%, 백미분말 10 내지 20중량%, 발아현미분말 5 내지 15중량%, 맥아분말 2 내지 8중량% 및 대두분말 5 내지 15중량%로 구성된 조성물을 사용할 경우, DHA를 효율적으로 흡수할 수 있게하여, 학습능력을 촉진시킬 수 있음을 알 수 있었다.Accordingly, it is preferred to use a mixture of 5 to 15 wt% of DHA powder, 5 to 15 wt% of lecithin powder, 1 to 10 wt% of black sesame powder, 5 to 15 wt% of amber powder, 1 to 10 wt% , 5 to 15% by weight of germinated fine powder, 2 to 8% by weight of malt powder, and 5 to 15% by weight of soybean powder are used, it is possible to efficiently absorb DHA, I could.
실시예 2: 관능평가 Example 2 : Sensory evaluation
상기 실시예 1-3의 실험군 2, 4, 6, 8, 9 및 11의 혼합비율로 제조된 각각의 조성물 100g을 대상으로 하여, 관능검사원 15명에게 맛, 색상 및 냄새에 대한 점수를 종합하여 5점측정법(1점: 가장 나쁘다, 2점: 나쁘다, 3점: 보통이다, 4점: 좋다, 5점: 가장 좋다)으로 평가하도록 하였다(참조: 표 3a). 100 g of the respective compositions prepared in the mixing ratios of
상기 표 3a에서 보듯이, 색상과 냄새의 경우에는 보통수준을 유지하였으나, 맛의 경우에는 매우 낮은 평가를 받았다.As shown in Table 3a above, the color and odor were maintained at the normal level, but the taste was very low.
맛의 특성을 향상시키기 위하여, 상기 실시예 1-3의 실험군 6의 혼합비율로 제조된 각각의 조성물 100g에 흑두분말, 다시마분말 또는 당근분말 20g을 혼합하여 각각의 혼합물을 수득한 다음, 상술한 바와 동일한 방법으로 관능평가를 수행하였다(참조: 표 3b). 이때, 대조군으로는 추가성분이 포함되지 않은 조성물을 이용하였다.To improve the taste, 100 g of each composition prepared in the mixing ratio of
상기 표 3b에서 보듯이, 본 발명의 학습능력촉진효과를 나타내는 조성물에 흑두분말, 다시마분말 또는 당근분말 등을 추가하여, 맛의 관능특성을 향상시킬 수 있음을 알 수 있었다.As shown in Table 3b, it was found that the sensory characteristics of the taste can be improved by adding black powder, kelp powder or carrot powder to the composition showing the learning ability promoting effect of the present invention.
실시예 3: 학습능력촉진효과를 나타내는 조성물을 포함하는 식품의 제조 Example 3 : Preparation of a food containing a composition exhibiting a learning ability-promoting effect
본 발명의 두뇌성장촉진용 조성물을 통상의 식품에 첨가하여, 다음과 같은 성장촉진 효과를 나타내는 식품으로 제조하였다.The composition for promoting brain growth of the present invention was added to ordinary foods to produce foods showing the following growth promoting effect.
실시예 3-1: 학습능력촉진효과를 나타내는 조성물의 수득 Example 3-1 : Obtaining a composition showing the learning ability-promoting effect
DHA분말 15중량%, 레시틴분말 15중량%, 검정깨분말 10중량%, 호박분말 10중량%, 호도분말 10중량%, 백미분말 15중량%, 발아현미분말 5중량%, 맥아분말 5중량% 및 대두분말 15중량%를 각각 정량하여 혼합함으로써, 학습능력촉진효과를 나타내는 조성물을 제조하였다.15 wt% of DHA powder, 15 wt% of lecithin powder, 10 wt% of black sesame powder, 10 wt% of pumpkin powder, 10 wt% of yolk powder, 15 wt% of white rice powder, 5 wt% of germinated fine powder, And 15% by weight of the powder were respectively quantified and mixed to prepare a composition exhibiting the learning ability promoting effect.
실시예 3-2: 학습능력촉진효과를 나타내는 국수의 제조 Example 3-2 : Manufacture of noodles exhibiting learning ability promotion effect
전기 실시예 3-1에서 제조한 조성물 20g, 소맥분 700g, 계란 80g 및 물 200g을 혼합하여 반죽을 제조하고, 통상의 국수 제조방법에 의하여 면대를 제조하여, 학습능력촉진효과를 나타내는 국수를 제조하였다.20 g of the composition prepared in Electrical Example 3-1, 700 g of wheat flour, 80 g of egg, and 200 g of water were mixed to prepare a dough, and a cotton pad was produced by a conventional noodle manufacturing method to produce noodles showing the learning ability promoting effect .
실시예 3-2: 학습능력촉진효과를 나타내는 비스킷의 제조 Example 3-2 : Preparation of biscuit showing learning ability promotion effect
전기 실시예 3-1에서 제조한 조성물 20g, 소맥분 700g, 우유 200g 및 계란 80g을 혼합하여 반죽을 제조하고, 통상의 비스킷 제조방법에 의하여, 학습능력촉진효과를 나타내는 비스킷을 제조하였다.20 g of the composition prepared in Electrical Example 3-1, 700 g of wheat flour, 200 g of milk and 80 g of egg were mixed to prepare a dough, and a biscuit showing a learning ability promoting effect was produced by a conventional biscuit manufacturing method.
실시예 3-3: 학습능력촉진효과를 나타내는 음료의 제조 Example 3-3 : Preparation of beverage exhibiting learning ability promotion effect
전기 실시예 3-1에서 제조한 조성물 20g, 과일향 10mg, 과일즙 100g, 안식향산 나트륨 10mg 및 물 900ml을 혼합하여, 학습능력촉진효과를 나타내는 음료를 제조하였다.20 g of the composition prepared in Example 3-1, 10 mg of fruit flavor, 100 g of fruit juice, 10 mg of sodium benzoate and 900 ml of water were mixed to prepare a beverage exhibiting the learning ability promoting effect.
실시예 3-4: 학습능력촉진효과를 나타내는 두유의 제조 Example 3-4 : Production of soybean milk showing learning ability promotion effect
전기 실시예 3-1에서 제조한 조성물 20g을 두유 250ml에 혼합하여, 학습능력촉진효과를 나타내는 두유를 제조하였다.20 g of the composition prepared in Electrical Example 3-1 was mixed with 250 ml of soybean milk to produce soymilk exhibiting the learning ability promoting effect.
이상에서 상세히 설명하고 입증하였듯이, 본 발명은 DHA와 함께 레시틴분말, 검정깨분말, 호박분말, 호도분말, 백미분말, 발아현미분말, 맥아분말 및 대두분말을 포함하고, DHA 흡수촉진 및 학습능력촉진효과를 나타내는 조성물 및 이를 포함하는 학습능력촉진효과를 나타내는 식품을 제공한다. 본 발명의 학습능력촉진효과를 나타내는 식품은 DHA의 흡수효율을 향상시켜서 학습효율을 향상시킬 수 있으므로, 수험생을 위한 식품의 개발에 널리 활용될 수 있을 것이다.As described above, the present invention relates to a composition containing DHA and lecithin powder, black sesame powder, zucchini powder, yolk powder, white rice powder, germinated powder, malt powder and soybean powder, And a food showing the learning ability promoting effect comprising the composition. The food exhibiting the learning ability promoting effect of the present invention can improve the absorption efficiency of DHA and improve the learning efficiency and thus can be widely used for the development of food for the examinees.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060114199A KR100780806B1 (en) | 2006-11-18 | 2006-11-18 | Foods with the enhanced performance of learning ability |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060114199A KR100780806B1 (en) | 2006-11-18 | 2006-11-18 | Foods with the enhanced performance of learning ability |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100780806B1 true KR100780806B1 (en) | 2007-11-30 |
Family
ID=39081356
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020060114199A KR100780806B1 (en) | 2006-11-18 | 2006-11-18 | Foods with the enhanced performance of learning ability |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100780806B1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103989177A (en) * | 2014-05-06 | 2014-08-20 | 宁波市成大机械研究所 | Deep sea fish oil soft capsule containing walnut kernel extract |
ES2754717A1 (en) * | 2018-10-16 | 2020-04-20 | Bretones German Martin | USE OF LECITHINS AS A BIOCIDE AGAINST ARTHROPODS (Machine-translation by Google Translate, not legally binding) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960020814A (en) * | 1994-12-22 | 1996-07-18 | 이영길 | Docosahexaenoic acid (DHA) -containing functional beverage and preparation method thereof |
KR960020733A (en) * | 1994-12-29 | 1996-07-18 | 이영길 | Wire snack and manufacturing method thereof |
KR19980022922A (en) * | 1996-09-24 | 1998-07-06 | 정도언 | Substitute drink composition |
KR19980075192A (en) * | 1997-03-25 | 1998-11-16 | 원갑석,김민원 | DHA-containing functional growth products and its manufacturing method |
KR20030029254A (en) * | 2001-10-05 | 2003-04-14 | 박동기 | The functional food |
KR20030079190A (en) * | 2002-04-02 | 2003-10-10 | 고을빛 생식마을 (주) | A Tonic Composition for Complementation of Nutrition for Pregnant Woman Using Natural Food |
KR20070005838A (en) * | 2005-07-06 | 2007-01-10 | 김명선 | Method of manufacturing of health supplement food of fermented soybeans contained dha |
-
2006
- 2006-11-18 KR KR1020060114199A patent/KR100780806B1/en active IP Right Grant
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960020814A (en) * | 1994-12-22 | 1996-07-18 | 이영길 | Docosahexaenoic acid (DHA) -containing functional beverage and preparation method thereof |
KR960020733A (en) * | 1994-12-29 | 1996-07-18 | 이영길 | Wire snack and manufacturing method thereof |
KR19980022922A (en) * | 1996-09-24 | 1998-07-06 | 정도언 | Substitute drink composition |
KR19980075192A (en) * | 1997-03-25 | 1998-11-16 | 원갑석,김민원 | DHA-containing functional growth products and its manufacturing method |
KR20030029254A (en) * | 2001-10-05 | 2003-04-14 | 박동기 | The functional food |
KR20030079190A (en) * | 2002-04-02 | 2003-10-10 | 고을빛 생식마을 (주) | A Tonic Composition for Complementation of Nutrition for Pregnant Woman Using Natural Food |
KR20070005838A (en) * | 2005-07-06 | 2007-01-10 | 김명선 | Method of manufacturing of health supplement food of fermented soybeans contained dha |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103989177A (en) * | 2014-05-06 | 2014-08-20 | 宁波市成大机械研究所 | Deep sea fish oil soft capsule containing walnut kernel extract |
ES2754717A1 (en) * | 2018-10-16 | 2020-04-20 | Bretones German Martin | USE OF LECITHINS AS A BIOCIDE AGAINST ARTHROPODS (Machine-translation by Google Translate, not legally binding) |
WO2020079301A1 (en) * | 2018-10-16 | 2020-04-23 | ORTEGA CARRASCO, Javier Carlos | Use of lecithins as a biocide against arthropods |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US10071073B2 (en) | Compositions containing as the active ingredient components from Salvia sclarea seed | |
CN100448358C (en) | Oil/fat composition | |
US20070141220A1 (en) | Composition enriched in diglyceride with conjugated linoleic acid | |
AU2007286643B2 (en) | Cold formed cereal bar fortified with omega-3 fatty acids and processes for making same | |
KR20150083995A (en) | Sweetness and/or milk flavor enhancer | |
JPWO2003084556A1 (en) | Process for producing oil and fat composition containing licorice hydrophobic component | |
CN102469825A (en) | Omega-3 fatty acid enriched baked foods and bar compositions | |
JP4448266B2 (en) | Chillability improving agent and composition for improving cooling performance | |
JP7388469B2 (en) | Taste improver | |
US9145534B2 (en) | Fat containing composition | |
Raghuwanshi et al. | Flaxseed as a functional food: A review | |
US20140371315A1 (en) | Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids | |
KR100780806B1 (en) | Foods with the enhanced performance of learning ability | |
JP2008069095A (en) | Blood lipid-improving agent | |
CA2660784C (en) | Baked fruit filled bar fortified with omega-3 fatty acids and process for making same | |
KR20110096701A (en) | Poultry feed additives including fermented undaria pinnatifida extract | |
JP4915959B2 (en) | Novel sweetener with sugar-like taste, production method and use thereof | |
JP2019059684A (en) | Liquid oil powder for tableting and tablet thereof | |
KR101411698B1 (en) | Method for Manufacturing Noodle Containing Blueberry, and Noodle Produced thereby | |
MX2012000610A (en) | Omega-3 fatty acid enriched soups and sauces. | |
JP7147085B1 (en) | Additive for suppressing elevation of blood sugar in starch-containing food and method for producing starch-containing food | |
US20080171128A1 (en) | Storage stable creme filling fortified with omega-3 fatty acids | |
KR20190006369A (en) | The crust of overcooked rice chip comprising mealworm and embryo bud of rice as effective components | |
KR101432263B1 (en) | Method for producing grain tea using green rice and grain tea produced by same method | |
CN103501792B (en) | Panaxadiol-containing composition |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20121113 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20131118 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20141111 Year of fee payment: 8 |
|
FPAY | Annual fee payment |
Payment date: 20151113 Year of fee payment: 9 |
|
FPAY | Annual fee payment |
Payment date: 20161122 Year of fee payment: 10 |
|
FPAY | Annual fee payment |
Payment date: 20171122 Year of fee payment: 11 |
|
FPAY | Annual fee payment |
Payment date: 20181121 Year of fee payment: 12 |
|
FPAY | Annual fee payment |
Payment date: 20191125 Year of fee payment: 13 |