KR100940133B1 - 지각 추출물을 함유하는 당뇨병 치료 조성물 및 이를유효성분으로 하는 건강보조식품 - Google Patents
지각 추출물을 함유하는 당뇨병 치료 조성물 및 이를유효성분으로 하는 건강보조식품 Download PDFInfo
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- KR100940133B1 KR100940133B1 KR1020070021048A KR20070021048A KR100940133B1 KR 100940133 B1 KR100940133 B1 KR 100940133B1 KR 1020070021048 A KR1020070021048 A KR 1020070021048A KR 20070021048 A KR20070021048 A KR 20070021048A KR 100940133 B1 KR100940133 B1 KR 100940133B1
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Images
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- 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)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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Abstract
Description
그룹 | 평 균 | 표준오차 |
대조구(Ⅰ) | 100 | 3.15 |
지각 (Ⅱ) | 97.9 | 7.8 |
상엽 (Ⅲ) | 98.78 | 6.3 |
상엽+지각(Ⅳ) | 102.78 | 5.1 |
스트렙토조토신(Ⅴ) | 65.87 | 8.3 |
스트렙토조토신+지각(Ⅵ) | 81.1 | 6.9 |
스트렙토조토신+상엽(Ⅶ) | *81.28 | 5.65 |
스트렙토조토신+상엽+지각(Ⅷ) | **85.77 | 7.3 |
그룹 | 평 균(단위 g) | 표준오차 |
대조구(Ⅰ) | 481.8 | 16.5 |
지각(Ⅱ) | 491.5 | 19.7 |
상엽(Ⅲ) | 489.5 | 23.4 |
상엽+지각(Ⅳ) | 497.3 | 15.1 |
스트렙토조토신(Ⅴ) | 338.3 | 19.3 ## |
스트렙토조토신+지각(Ⅵ) | 415.7 | 27.1 |
스트렙토조토신+상엽(Ⅶ) | 414.7 | 25.2 * |
스트렙토조토신+상엽+지각(Ⅷ) | 437.8 | 22.5 ** |
그룹 | 평 균(mg/dL) | 표준오차 |
대조구(Ⅰ) | 138.5 | 19.5 |
지각(Ⅱ) | 145.8 | 24.8 |
상엽(Ⅲ) | 135.6 | 25.1 |
상엽+지각(Ⅳ) | 137.3 | 16.5 |
스트렙토조토신(Ⅴ) | 432.8 | 24.8 ## |
스트렙토조토신+지각(Ⅵ) | 312.5 | 25.5 |
스트렙토조토신+상엽(Ⅶ) | 298.5 | 32.3 * |
스트렙토조토신+상엽+지각(Ⅷ) | 273.7 | 27.8 ** |
그룹 | 평 균(mL) | 표준오차 |
대조구(Ⅰ) | 38.5 | 5.3 |
상엽 (Ⅱ) | 41.5 | 4.6 |
상엽+지각(Ⅲ) | 35.2 | 3.8 |
스트렙토조토신(Ⅳ) | 191.4 | 13.6## |
스트렙토조토신+상엽(Ⅴ) | 172.1 | 18.8 |
스트렙토조토신+상엽+지각(Ⅵ) | 168.2 | 13.1 |
그룹 | 평 균(mL) | 표준오차 |
대조구(Ⅰ) | 9.6 | 2.3 |
상엽 (Ⅱ) | 10.2 | 2.5 |
상엽+지각(Ⅲ) | 8.3 | 1.8 |
스트렙토조토신(Ⅳ) | 41.5 | 5.3 ## |
스트렙토조토신+상엽(Ⅴ) | 30.3 | 3.6 ** |
스트렙토조토신+상엽+지각(Ⅵ) | 32.1 | 3.5 * |
노르에피네프린 처리농도; log M | ||||||
그룹 | 1E-10 | 1E-9 | 1E-8 | 1E-7 | 1E-6 | 1E-5 |
대조구(Ⅰ) | 0 | 3.2 | 50.2 | 82.3 | 83.2 | 82.7 |
지각(Ⅱ) | 0 | 3.8 | 32.8 | 72.4 | 88.1 | 91.3 |
상엽 (Ⅲ) | 0 | 3.1 | 52.5 | 75.9 | 82.5 | 81.1 |
상엽+지각(Ⅳ) | 0 | 2.3 | 43.3 | 76.4 | 83.5 | 85.2 |
스트렙토조토신 (Ⅴ) | 0.4 | 27.1## | 85.2## | 103.3## | 114.7## | 119.3## |
스트렙토조토신 +지각(Ⅵ) | 0 | 1.3 | 43.7 | 81.4 | 101.7 | 103.7 |
스트렙토조토신 +상엽(Ⅶ) | 0 | 10.3** | 73.4** | 89.4** | 101.3** | 105.2** |
스트렙토조토신 +상엽+지각(Ⅷ) | 0 | 9.1** | 63.8** | 91.4** | 103.2** | 104.5** |
카르바콜 처리농도(log M) | ||||
그룹 | 1E-8 | 1E-7 | 1E-6 | 1E-5 |
대조구(Ⅰ) | 0 | 63.2 | 87.1 | 92.8 |
지각(Ⅱ) | 0 | 51.5 | 95.8 | 101.3 |
상엽 (Ⅲ) | 0 | 55.6 | 84.8 | 89.4 |
상엽+지각(Ⅳ) | 3.1 | 59.1 | 89.4 | 91.7 |
스트렙토조토신 (Ⅴ) | 0 | 35.8## | 65.5## | 71.6## |
스트렙토조토신 +지각(Ⅵ) | 0 | 25.7 | 81.6 | 85.7 |
스트렙토조토신 +상엽(Ⅶ) | 0 | 41.8* | 77.5* | 81.5* |
스트렙토조토신 +상엽+지각(Ⅷ) | 0 | 55.3** | 80.5** | 84.7** |
Claims (13)
- 유효량의 지각 추출물로 구성되는 것을 특징으로 하는 당뇨병 치료를 위한 약학적 조성물.
- 전체중량에 대하여 지각 추출물 4.5-7.5중량%, 상엽 추출물 4.5-7.5중량%, 콩기름 15 내지 30 중량%, 황납 4 내지 6 중량%, 야자경화유 10 내지 20 중량%, 대두인지질 1 내지 3 중량%, 젤라틴 20-30 중량%, 글리세린(비중 1.24) 4-7중량%, 디-소르비톨 7-12중량%, 파라옥시안식향산메틸 흔적량에서 1중량% 이하, 파라옥시안식향산프로필 흔적량에서 1중량% 이하, 메틸바닐린 흔적량에서 1중량% 이하를 포함하는 것을 특징으로 하는 당뇨병 치료를 위한 약학적조성물.
- 지각추출물 5 내지 15 중량%, 상엽 추출물 5 내지 15 중량%, 옥수수전분 20 내지 25 중량%, 유당 40 내지 45 중량%, 엘-하이드록시프로필셀룰로오스 1 내지 5 중량%, 폴리비닐피롤리돈90 0.5 내지 2 중량% 및 에탄올 흔적량에서 1중량%를 포함하는 원료를 균질하게 혼합하여 습식과립법으로 과립화하고 스테아린산 마그네슘 흔적량 내지 1 중량%의 혼합물을 포함하여 타정한 정제임을 특징으로 하는 당뇨병 치료를 위한 약학적 조성물.
- 지각추출물 5 내지 20 중량%, 상엽 추출물 5 내지 20 중량%, 옥수수전분 20 내지 30 중량%, 유당 40 내지 55중량% 및 스테아린산 마그네슘 흔적량 내지 1 중량%의 원료를 균질하게 혼합한 혼합물을 포함하여 충전한 캅셀제임을 특징으로 하는 당뇨병 치료를 위한 약학적 조성물.
- 유효량의 지각 추출물로 구성되는 것을 특징으로 하는 당뇨병 예방 및 개선용 식품조성물.
- 지각 추출물 0.1 내지 1 중량 %, 상엽 추출물 0.1 내지 1 중량 %, 껌베이스 10 내지 30 중량 %, 후르츠향 0.5 내지 1.5 중량 %, 물 1 내지3 중량 % 및 설탕 잔량 60 내지 80 중량 %을 포함하여 통상적인 방법을 사용하여 제조한 츄잉껌임을 특징으로 하는 당뇨병 예방 및 개선용 식품 조성물.
- 지각 추출물 0.1 내지 1 중량 %, 상엽 추출물 0.1 내지 1 중량 %, 유지방 5 내지 15 중량 %, 무지유고형분 5 내지 15 중량 %, 설탕 5 내지 20 중량 %, 물엿 1 내지 5 중량 %, 유화안정제 흔적량 내지 1 중량 %, 향료 흔적량 내지 1 중량 % 및 물 잔량 41 내지 80 중량 %를 포함하여 통상적인 방법을 사용하여 제조된 아이스크림을 특징으로 하는 당뇨병 예방 및 개선용 식품 조성물.
- 지각 추출물 0.1 내지 1 중량 %, 상엽 추출물 0.1 내지 1 중량 %, 꿀 50 내지 75 중량 %, 치옥토산아미드 흔적량 내지 1 중량 %, 니코틴산아미드 흔적량 내지 1 중량 %, 염산리보플라빈나트륨 흔적량 내지 1 중량 % , 염산피리독신 흔적량 내지 1 중량 %, 이노시톨 흔적량 내지 1 중량 %, 오르트산 흔적량 내지 1 중량 % 및 물 20 내지 30 중량 % 의 조성을 포함하여 통상적인 방법을 사용하여 제조된 음료임을 특징으로 하는 당뇨병 예방 및 개선용 식품 조성물.
- 지각 추출물 0.1 내지 1 중량 %, 상엽 추출물 0.1 내지 1 중량 %, 계육 15 내지 35 중량 %, 전분 2 내지 5 중량 %, 대두단백 1 내지 3 중량 %, 식염 1 내지 2.5 중량 %, 포도당 흔적량 내지 1.5 중량 %, 기타첨가물 0.5 내지 2.5 중량 % 및 돈육 잔량 40 내지 80 중량 %의 조성을 포함하여 통상적인 방법을 사용하여 제조된 소세지임을 특징으로 하는 당뇨병 예방 및 개선용 식품 조성물.
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