KR102180204B1 - Manufacturing method of Kimchi for preventing diabetes and alcohol-based liver damage - Google Patents
Manufacturing method of Kimchi for preventing diabetes and alcohol-based liver damage Download PDFInfo
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- KR102180204B1 KR102180204B1 KR1020200060783A KR20200060783A KR102180204B1 KR 102180204 B1 KR102180204 B1 KR 102180204B1 KR 1020200060783 A KR1020200060783 A KR 1020200060783A KR 20200060783 A KR20200060783 A KR 20200060783A KR 102180204 B1 KR102180204 B1 KR 102180204B1
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- kimchi
- powder
- extract
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
Description
본 발명은 당뇨병 또는 알코올성 간 손상 예방용 김치의 제조방법에 관한 것으로, 구체적으로는 면역글로불린 E (immunoglobulin E), 혈당, 인슐린, 간기능 효소 수준을 조절하여 면역령 증강 및 당뇨병 또는 알코올성 간 손상 예방효과를 가지는 김치의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing kimchi for preventing diabetes or alcoholic liver damage, specifically, by controlling the level of immunoglobulin E, blood sugar, insulin, and liver function enzymes to enhance immunity and prevent diabetes or alcoholic liver damage It relates to a method of manufacturing kimchi having an effect.
최근 급속한 인구의 고령화와 및 육식위주의 식생활 습관에 기인한 고지혈증, 당뇨병과 지나친 음주로 인한 면역력 저하 및 알코올성 지방간에 의한 질병부담이 증가하고 있다. 또한, 경제가 발달하고 급속히 변모하는 현대문명의 생활 속에서 과도한 당질 섭취와 함께 알코올의 소비도 급증하고 있다. 과도한 당질 섭취와 함께 알코올의 지속적이고 과량의 섭취로 인한 간 질환의 발병률 증가는 시급히 해결해야 할 사회적 문제이다.In recent years, the rapid aging of the population and hyperlipidemia caused by meat-oriented eating habits, diabetes and immunity decline due to excessive drinking, and disease burden due to alcoholic fatty liver are increasing. In addition, in the life of modern civilization, where the economy is developing and rapidly changing, consumption of alcohol is increasing rapidly along with excessive sugar intake. The increase in the incidence of liver disease due to the continuous and excessive intake of alcohol along with excessive sugar intake is an urgent social problem to be solved.
간은 영양소 대사 및 해독작용을 비롯한 생체 내 중요한 기관으로써 유해 화학물질과 알코올 등에 의해 손상을 입으면 간 기능이 저하된다. 지나친 당질 섭취는 제 2형 당뇨병을 비롯한 대사성 질환의 원인이 되며 과도한 음주는 알코올의 대사산물인 알데히드가 과잉으로 생성되어 각종 대사성질환 및 간염, 간경화증, 간암과 같은 알코올성 간질환을 유발할 수 있다. 동물실험에서 만성적인 알코올의 투여와 사염화탄소 (carbon tetrachloride, CCl4)의 공급은 간 조직에서 지질과산화에 의한 자유기 (free radical)를 급격히 증가시켜 간 손상에 의한 세포독성을 초래할 수 있다. The liver is an important organ in the body, including nutrient metabolism and detoxification, and when damaged by harmful chemicals and alcohol, liver function is degraded. Excessive sugar intake can cause metabolic diseases including type 2 diabetes, and excessive drinking can lead to various metabolic diseases and alcoholic liver diseases such as hepatitis, cirrhosis, and liver cancer due to excessive production of aldehyde, a metabolite of alcohol. In animal experiments, chronic administration of alcohol and supply of carbon tetrachloride (CCl4) can rapidly increase free radicals due to lipid peroxidation in liver tissue, resulting in cytotoxicity due to liver damage.
당뇨병은 인슐린의 부족 또는 생체세포 내 인슐린 저항성에 기인하는 고혈당 및 이와 관련하여 나타나는 대사성 질환이다. 식생활의 서구화에 따른 고혈당과 같은 영양대사 이상에 기인한 당뇨병 환자가 급증하고 있어서 심각한 사회적 문제로 부상하였다. 질병관리본부의 2010 년 국민건강영양조사 자료에 의하면 우리나라 성인 중 10%가 당뇨병 환자이고 30 %가 잠재적 당뇨병으로 발표하였다. 대한당뇨병학회는 2050년도에는 당뇨병 환자가 약 600만 명으로 추정하였다. 당뇨병은 동맥경화, 고혈압, 심근경색과 망막증 등의 여러 합병증을 유발한다. 동맥경화의 주원인은 혈당 상승과 함께 지질 대사 이상을 들 수 있으며, 우리나라 당뇨병환자의 4 분의 3이 비만이거 나 과체중으로 혈액 내 중성지방, 저밀도 지질단백질 콜레스테롤 (low-density lipoprotein cholesterol, LDL-C)이 매우 높다. Diabetes mellitus is a metabolic disease associated with hyperglycemia due to lack of insulin or insulin resistance in living cells. As the number of diabetic patients due to abnormal metabolic abnormalities such as high blood sugar due to westernization of dietary life is increasing rapidly, it has emerged as a serious social problem. According to the 2010 National Health and Nutrition Survey data of the Korea Centers for Disease Control and Prevention, 10% of adults in Korea were diagnosed with diabetes and 30% were diagnosed with potential diabetes. The Korean Diabetes Association estimates that there are about 6 million diabetic patients in 2050. Diabetes mellitus causes a number of complications such as atherosclerosis, high blood pressure, myocardial infarction and retinopathy. The main causes of arteriosclerosis are elevated blood sugar and abnormal lipid metabolism.Three-quarters of diabetic patients in Korea are obese or overweight, resulting in triglycerides and low-density lipoprotein cholesterol (LDL-C) in the blood. ) Is very high.
한편, 전통 발효식품인 김치는 식이섬유, 미네랄, 비타민이 풍부하고 특히, 김치의 유산균은 면역능력, 항산화, 염증, 장내 균총, 지질대사 개선, 변비, 비만, 암을 비롯한 다양한 대사성질환 예방효과가 알려져 있으며, 김치의 원재료에 들어있는 고춧가루, 식이유황 성분은 지질대사, 항비만 및 항암효과가 있는 것으로 알려져 있다. 그러나, 본 발명의 제조방법에 따라 제조된 김치의 면역력 증진 및 당뇨병 또는 알코올성 간 손상 예방효과와 관련한 연구결과는 알려진 바 없다. On the other hand, kimchi, a traditional fermented food, is rich in dietary fiber, minerals, and vitamins. In particular, the lactic acid bacteria of kimchi are effective in preventing various metabolic diseases including immunity, antioxidant, inflammation, intestinal flora, lipid metabolism, constipation, obesity, and cancer. It is known, and red pepper powder and dietary sulfur components in the raw materials of kimchi are known to have lipid metabolism, anti-obesity and anti-cancer effects. However, there are no research results related to the effect of improving immunity and preventing diabetes or alcoholic liver damage of kimchi prepared according to the manufacturing method of the present invention.
본 발명의 목적은 당뇨병 또는 알코올성 간 손상 예방 또는 개선효과 또는 면역력 증진 효과를 가지는 김치의 제조방법을 제공하는 데 있다.It is an object of the present invention to provide a method for producing kimchi having an effect of preventing or improving diabetes or alcoholic liver damage or enhancing immunity.
또한, 본 발명의 다른 목적은 상기 제조 방법으로 제조된 김치를 제공하는 데 있다.In addition, another object of the present invention is to provide a kimchi prepared by the above manufacturing method.
또한, 본 발명의 다른 목적은 상기 김치로부터 추출된 김치추출물을 포함하는 면역력 증진, 또는 당뇨병 또는 알코올성 간 손상 예방 또는 개선용 건강기능식품 조성물을 제공하는 데 있다.In addition, another object of the present invention is to provide a health functional food composition for improving immunity, or preventing or improving diabetes or alcoholic liver damage, comprising a kimchi extract extracted from the kimchi.
또한, 본 발명의 다른 목적은 상기 김치로부터 추출된 김치추출물을 포함하는 면역력 증진, 또는 당뇨병 또는 알코올성 간 손상 예방 또는 개선용 식품 조성물을 제공하는 데 있다.In addition, another object of the present invention is to provide a food composition for improving immunity, or preventing or improving diabetes or alcoholic liver damage, comprising a kimchi extract extracted from the kimchi.
본 발명은 엉겅퀴, 가시오가피, 돼지감자, 연잎, 미역, 다시마, 멸치, 디포리, 황태 등뼈, 엄나무, 상황버섯, 뽕나무 뿌리 및 차가버섯을 물에 첨가하여 가열해 육수를 제조하는 1단계; 및, 절인 배추, 고춧가루, 마늘, 대파, 쪽파, 양파, 생강, 부추, 무, 미나리, 참깨, 돌갓, 당근, 새우젓, 까나리 액젓, 울금 가루, 배즙, 사과, 흑미가루, 찹쌀가루, 대봉 감, 청각 가루, 표고버섯 가루, 차가버섯 가루 및 소금을 포함하는 원재료에 상기 육수를 첨가한 후 혼합하는 2단계;를 포함하는 김치 제조방법을 제공한다.The present invention is a first step of preparing a broth by adding thistle, gasiogapi, pork potato, lotus leaf, seaweed, kelp, anchovy, dipori, yellow pollack spine, mosquito, prickly pear mushroom, mulberry root and chaga mushroom to water and heating it; And, pickled cabbage, red pepper powder, garlic, leek, chives, onion, ginger, leek, radish, parsley, sesame seeds, stone chrysanthemum, carrot, salted shrimp, salted canari fish sauce, turmeric powder, pear juice, apple, black rice powder, glutinous rice powder, daebong persimmon, It provides a kimchi manufacturing method comprising a; second step of mixing after adding the broth to raw materials including the hearing powder, shiitake powder, chaga powder, and salt.
또한, 본 발명은 상기 제조방법에 의해 제조된 김치를 제공한다.In addition, the present invention provides a kimchi manufactured by the above manufacturing method.
이어서, 본 발명은 상기 김치로부터 추출된 김치추출물을 포함하는 면역력 증진, 또는 당뇨병 또는 알코올성 간 손상 예방 또는 개선용 건강기능식품 조성물을 제공한다.Subsequently, the present invention provides a health functional food composition for improving immunity, preventing or improving diabetes or alcoholic liver damage, comprising the kimchi extract extracted from the kimchi.
마지막으로, 본 발명은 상기 김치로부터 추출된 김치추출물을 포함하는 면역력 증진, 또는 당뇨병 또는 알코올성 간 손상 예방 또는 개선용 식품 조성물을 제공한다.Finally, the present invention provides a food composition for improving immunity, or preventing or improving diabetes or alcoholic liver damage, comprising the kimchi extract extracted from the kimchi.
본 발명의 제조방법에 따라 제조된 김치는 원재료와 엉겅퀴, 가시오가피, 돼지감자, 연잎 등의 약용성분을 첨가하여 제조한 육수를 김치 제조에 사용함으로써 맛과 풍미를 향상시키고 혈액 중성지방, 총콜레스테롤, 저밀도 지질단백질 콜레스테롤 (LDL-C), 혈당, 알라닌아미노전달효소 (ALT), 아스파르테이트아미노전달효소 (AST) 수준을 낮추어 면역력 증강뿐만 아니라 당뇨병 및 숙취로 인한 알코올성 간 손상 예방 효과가 있다.Kimchi prepared according to the manufacturing method of the present invention improves taste and flavor by adding raw materials and medicinal ingredients such as thistle, gasiogapi, pork potato, lotus leaf, etc. to improve the taste and flavor, and improves the blood triglyceride, total cholesterol, By lowering the level of low-density lipoprotein cholesterol (LDL-C), blood sugar, alanine aminotransferase (ALT), and aspartate aminotransferase (AST), it not only enhances immunity, but also prevents alcoholic liver damage caused by diabetes and hangover.
도 1은 당뇨 동물모델에서 일반김치추출물 투여구와 지장김치추출물 투여구의 혈당 감소효과를 비교하여 나타낸 그래프이다.
도 2는 본 발명의 김치추출물의 간세포에 대한 알코올성 간 손상 회복효과를 나타낸 사진이다.1 is a graph showing a comparison of the blood sugar reduction effect of a general kimchi extract administration group and a jijang kimchi extract administration group in a diabetic animal model.
Figure 2 is a photograph showing the effect of recovering alcoholic liver damage to liver cells of the kimchi extract of the present invention.
이하, 본 발명에 대하여 보다 상세하게 설명하도록 한다.Hereinafter, the present invention will be described in more detail.
본 발명은 엉겅퀴, 가시오가피, 돼지감자, 연잎, 미역, 다시마, 멸치, 디포리, 황태 등뼈, 엄나무, 상황버섯, 뽕나무 뿌리 및 차가버섯을 물에 첨가하여 가열해 육수를 제조하는 1단계; 및,The present invention is a first step of preparing a broth by adding thistle, gasiogapi, pork potato, lotus leaf, seaweed, kelp, anchovy, dipori, yellow pollack spine, mosquito, prickly pear mushroom, mulberry root and chaga mushroom to water and heating it; And,
절인 배추, 고춧가루, 마늘, 대파, 쪽파, 양파, 생강, 부추, 무, 미나리, 참깨, 돌갓, 당근, 새우젓, 까나리 액젓, 울금 가루, 배즙, 사과, 흑미가루, 찹쌀가루, 대봉 감, 청각 가루, 표고버섯 가루, 차가버섯 가루 및 소금을 포함하는 원재료에 상기 육수를 첨가한 후 혼합하는 2단계; 를 포함하는 김치 제조방법을 제공한다.Pickled Chinese cabbage, red pepper powder, garlic, leek, chives, onion, ginger, leek, radish, parsley, sesame seeds, stone chrysanthemum, carrot, salted shrimp, canary fish sauce, turmeric powder, pear juice, apple, black rice powder, glutinous rice powder, daebong persimmon, hearing powder , A second step of mixing after adding the broth to raw materials including shiitake mushroom powder, chaga mushroom powder and salt; It provides a kimchi manufacturing method comprising a.
또한, 상기 육수에 첨가하는 재료는 물 100 중량부에 대하여 엉겅퀴 3 내지 7 중량부, 가시오가피 5 내지 10 중량부, 돼지감자 5 내지 10 중량부, 연잎 2 내지 4 중량부, 엄나무 20 내지 10 중량부, 상황버섯 15 내지 5 중량부, 뽕나무 뿌리 20 내지 10 중량부 및 차가버섯 15 내지 5 중량부, 미역 45 내지 10 중량부, 다시마 40 내지 10 중량부, 멸치 30 내지 15 중량부, 디포리 30 내지 15 중량부, 황태 등뼈 30 내지 15 중량부만큼 첨가되는 것일 수 있으나, 이에 제한되지 않는다.In addition, the ingredients to be added to the broth are 3 to 7 parts by weight of thistle, 5 to 10 parts by weight of gasiogapi, 5 to 10 parts by weight of pork potato, 2 to 4 parts by weight of lotus leaves, 20 to 10 parts by weight of Japanese oak per 100 parts by weight of water. , 15 to 5 parts by weight of phylum mushroom, 20 to 10 parts by weight of mulberry root and 15 to 5 parts by weight of chaga mushroom, 45 to 10 parts by weight of seaweed, 40 to 10 parts by weight of kelp, 30 to 15 parts by weight of anchovies, 30 to 15 parts by weight of dipori It may be added as much as 30 to 15 parts by weight, but is not limited thereto.
삭제delete
또한, 상기 2단계의 원재료와 1단계의 육수는 9:1 내지 7:3의 중량비로 혼합되는 것일 수 있다.In addition, the raw materials of the second step and the broth of the first step may be mixed in a weight ratio of 9:1 to 7:3.
구체적으로, 상기 육수는 엉겅퀴, 가시오가피, 돼지감자, 연잎, 엄나무, 상황버섯, 뽕나무 뿌리 및 차가버섯을 물에 첨가하여 가열한 육수를 혼합한 한약재 육수와 미역, 다시마, 황태 등뼈, 멸치 및 디포리를 물에 첨가하여 가열한 다시 육수를 혼합한 것일 수 있으나, 이에 제한되지 않는다.Specifically, the broth is a mixture of thistle, gasiogapi, pork potato, lotus leaf, mamma tree, phylum mushroom, mulberry root and chaga mushroom in water and a mixture of heated broth, seaweed, kelp, yellow pollack spine, anchovy and dipori. It may be added to water and heated again, but mixed with broth, but is not limited thereto.
또한, 상기 다시 육수는 미역을 물에 첨가한 후 5 내지 10분간 가열한 후 미역을 건져내고 다시마를 육수를 첨가하여 5 내지 10분간 가열한 후 멸치, 디포리 및 황태 등뼈를 첨가해 10 내지 20분간 가열하여 제조한 것일 수 있으나, 이에 제한되지 않는다.In addition, the broth is heated for 5 to 10 minutes after adding seaweed to water, then harvested seaweed, and then heated for 5 to 10 minutes by adding kelp broth, and then heated for 10 to 20 minutes by adding anchovy, dipori, and yellow daikon spines. It may be manufactured by, but is not limited thereto.
또한, 상기 한약재 육수는 엉겅퀴, 가시오가피, 돼지감자, 연잎, 구찌뽕나무, 엄나무, 상황버섯, 뽕나무 뿌리 및 차가버섯을 물에 첨가한 후 2 내지 5시간, 예를 들어 4시간 가열하여 제조한 것일 수 있으나, 이에 제한되지 않는다. In addition, the herbal stock broth may be prepared by adding thistle, gasiogapi, pork potato, lotus leaf, Gucci mulberry, oyster tree, prickly pear mushroom, mulberry root, and chaga mushroom to water, followed by heating for 2 to 5 hours, for example 4 hours. However, it is not limited thereto.
또한, 상기 엉겅퀴, 가시오가피, 돼지감자, 연잎 추출물은 혈당과 숙취해소 및 간 기능을 개선하는 생리활성 성분이 함유되어있는 것일 수 있다. 예를 들면, 엉겅퀴의 실리마린 및 플라보노이드, 가시오가피의 이소프락시딘 (isofraxidin), 세사민 (sesamin), 베타-시토스테롤 (β-sitosterol), 프리델린 (friedelin), 다당류 (polysaccharides) 및 엘루테로사이드 (eleutheroside), 돼지감자의 이눌린 (inulin), 연잎의 플라보노이드, 알칼로이드 및 탄닌이 생리활성 성분일 수 있다.In addition, the extracts of thistle, gasiogapi, pork potato, and lotus leaf may contain physiologically active ingredients that relieve blood sugar and hangovers and improve liver function. For example, silymarin and flavonoids from thistle, isopraxidin, sesamin, beta-sitosterol, friedelin, polysaccharides and eleutheroside from gasiogapi. , Pork potato inulin (inulin), lotus leaf flavonoids, alkaloids and tannins may be physiologically active ingredients.
또한, 상기 엄나무(Kalopanax pictus Nakai)는 관절염, 항산화, 위염 및 위궤양 예방효과가 있다.In addition, the Eom tree (Kalopanax pictus Nakai) has arthritis, antioxidant, gastritis and gastric ulcer prevention effects.
또한, 상기 상황버섯과 차가버섯 등의 약용버섯에 들어있는 총 페놀 및 플라보노이드 성분은 항산화, 지질 대사개선 효능을 가지는 것으로 알려져 있다.In addition, it is known that the total phenol and flavonoid components contained in medicinal mushrooms such as Pseudomonas mushrooms and Chaga mushrooms have antioxidant and lipid metabolism improvement effects.
또한, 상기 원재료는 김치 완제품 100 중량부에 대하여 절인 배추 80 내지 65 중량부, 고춧가루 5.86 내지 8 중량부, 무 2 내지 3 중량부, 마늘 2 내지 3.84 중량부, 생강 2 내지 3 중량부, 돌갓 1.64 내지 3 중량부, 대봉 감 0.77 내지 1.85 중량부, 대파 0.5 내지 1 중량부, 쪽파 0.5 내지 1 중량부, 양파 0.5 내지 1 중량부, 부추 0.5 내지 1 중량부, 표고버섯 가루 0.5 내지 1 중량부, 차가버섯 가루 0.5 내지 1 중량부, 청각 가루 0.27 내지 1.5 중량부, 소금 0.25 내지 0.4 중량부, 배즙 0.15 내지 0.72 중량부, 미나리 0.14 내지 0.5 중량부, 당근 0.14 내지 0.3 중량부, 참깨 0.13 내지 0.5 중량부, 사과 0.13 내지 0.3 중량부, 새우젓 0.12 내지 0.2 중량부, 까나리 액젓 0.12 내지 0.3 중량부, 울금 가루 0.12 내지 0.25 중량부, 흑미 0.12 내지 0.24 중량부, 찹쌀가루 0.12 내지 0.250 중량부를 포함할 수 있으나, 이에 제한되지 않는다. In addition, the raw material is 80 to 65 parts by weight of pickled cabbage, 5.86 to 8 parts by weight of red pepper powder, 2 to 3 parts by weight of radish, 2 to 3.84 parts by weight of garlic, 2 to 3 parts by weight of ginger, 1.64 parts by weight of the garlic To 3 parts by weight, 0.77 to 1.85 parts by weight of persimmon, 0.5 to 1 parts by weight of leek, 0.5 to 1 parts by weight of chives, 0.5 to 1 parts by weight of onion, 0.5 to 1 parts by weight of leek, 0.5 to 1 parts by weight of shiitake powder, Chaga powder 0.5 to 1 parts by weight, hearing powder 0.27 to 1.5 parts by weight, salt 0.25 to 0.4 parts by weight, pear juice 0.15 to 0.72 parts by weight, parsley 0.14 to 0.5 parts by weight, carrots 0.14 to 0.3 parts by weight, sesame seeds 0.13 to 0.5 parts by weight Parts, apples 0.13 to 0.3 parts by weight, shrimp salted 0.12 to 0.2 parts by weight, canary fish sauce 0.12 to 0.3 parts by weight, turmeric powder 0.12 to 0.25 parts by weight, black rice 0.12 to 0.24 parts by weight, glutinous rice powder 0.12 to 0.250 parts by weight, , Is not limited thereto.
또한, 상기 울금 가루는 진도 울금 가루일 수 있으나, 이에 제한되지 않는다.In addition, the turmeric powder may be Jindo turmeric powder, but is not limited thereto.
또한, 상기 청각은 식이섬유가 풍부하여 혈액 중 유해지질을 낮추고, 쪽파와 마늘에 함유 된 식이유황은 혈액지질 대사 개선, 제2형 당뇨병, 지방간과 같은 대사성 질환을 예방하는 데 도움이 될 수 있으며, 상기 대봉 감은 Gallic acid를 비롯한 여러 가지 페놀성 화합물이 함유되어 있어 지질대사를 개선하여 심혈관질환을 예방하고 면역증강 효과를 가지는 것일 수 있다.In addition, the hearing is rich in dietary fiber to lower harmful lipids in the blood, and the dietary sulfur contained in chives and garlic can help improve blood lipid metabolism, prevent metabolic diseases such as type 2 diabetes and fatty liver. , The Daebong persimmon contains various phenolic compounds, including Gallic acid, and thus improves lipid metabolism to prevent cardiovascular disease and may have an immunity enhancing effect.
또한, 상기 배즙은 배를 갈은 후 숙성시켜 걸러낸 맑은 즙을 사용할 수 있으나, 이에 제한되지 않는다.In addition, the pear juice may be clear juice filtered by aging after grinding the pear, but is not limited thereto.
또한, 상기 흑미가루 및 찹쌀가루는 각각 흑미풀 및 찹쌀풀로 제조하여 사용할 수 있으나, 이에 제한되지 않는다.In addition, the black rice flour and glutinous rice powder may be prepared and used as black rice paste and glutinous rice paste, respectively, but are not limited thereto.
또한, 상기 소금은 ㈜지장푸드코리아에서 제조한 해설(海雪) 소금을 사용할 수 있으나, 이에 제한되지 않는다.In addition, the salt may be used as sea salt manufactured by Jijang Food Korea, but is not limited thereto.
또한, 상기 원재료는 계절에 따라 전복, 생굴, 낙지 젓 및 생새우로 이루어진 군으로부터 선택된 하나 이상을 더 포함할 수 있으나, 이에 제한되지 않는다.In addition, the raw material may further include at least one selected from the group consisting of abalone, raw oyster, salted octopus and raw shrimp according to the season, but is not limited thereto.
또한, 상기 재료는 김치 제품 100 중량부에 대하여 전복 0.15 내지 0.3 중량부, 생굴 0.12 내지 0.25 중량부, 낙지 젓 0.12 내지 0.3 중량부, 생새우 0.1 내지 0.3 중량부로 포함될 수 있다.In addition, the material may be included in 0.15 to 0.3 parts by weight of abalone, 0.12 to 0.25 parts by weight of raw oysters, 0.12 to 0.3 parts by weight of salted octopus, and 0.1 to 0.3 parts by weight of fresh shrimp based on 100 parts by weight of the kimchi product.
또한, 상기 원재료는 필요에 따라 잘게 썰거나, 채썰거나 다져 사용할 수 있으나 이에 제한되지 않는다.In addition, the raw material may be finely chopped, chopped, or chopped as needed, but is not limited thereto.
또한, 상기 원재료 중 청각 가루, 표고버섯 가루, 울금 가루 및 차가버섯 가루는 상기 육수에 먼저 첨가되어 불리고 우려낼 수 있으나, 이에 제한되지 않는다.In addition, among the raw materials, auditory powder, shiitake powder, turmeric powder, and chaga powder may be added to the broth first to be called and brewed, but is not limited thereto.
또한, 상기 청각 가루, 표고버섯 가루, 울금 가루 및 차가버섯 가루를 육수에서 불리고 우려낸 후 가라앉은 가루 찌꺼기를 제거할 수 있으나, 이에 제한되지 않는다.In addition, the hearing powder, shiitake powder, turmeric powder, and chaga powder may be soaked in broth and brewed, and then the settled powder residue may be removed, but is not limited thereto.
이어서, 본 발명은 상기 제조방법에 의해 제조된 김치를 제공한다.Subsequently, the present invention provides kimchi prepared by the above manufacturing method.
또한, 상기 제조방법에 의해 제조된 김치는 김치전, 햄버거 패티, 볶음밥 등 김치를 이용할 수 있는 모든 식품에 사용될 수 있다.In addition, kimchi prepared by the above manufacturing method can be used in all foods that can use kimchi, such as kimchi jeon, hamburger patty, and fried rice.
또한, 상기 제조방법에 의해 제조된 김치는 당뇨병 또는 알코올성 간 손상 예방 또는 개선 효과 또는 면역력 증진 효과를 가지는 것일 수 있다.In addition, kimchi prepared by the above manufacturing method may have an effect of preventing or improving diabetes or alcoholic liver damage or enhancing immunity.
더불어, 본 발명은 상기 김치로부터 추출된 김치추출물을 포함하는 면역력 증진용 및 당뇨병 또는 알코올성 간 손상 예방 또는 개선용 건강기능식품 조성물을 제공한다.In addition, the present invention provides a health functional food composition for improving immunity and preventing or improving diabetes or alcoholic liver damage, including the kimchi extract extracted from the kimchi.
본 발명에 따른 김치추출물은 당업계에 공지된 추출 및 분리하는 방법을 사용하여 김치로부터 추출 및 분리하여 수득한 것을 사용할 수 있으며, 예를 들어 동결건조 분말, 압착 추출액, 열수 추출액 및 유기용매 추출액일 수 있으나, 이에 제한되지 않는다.The kimchi extract according to the present invention may be extracted and separated from kimchi using a method known in the art for extraction and separation, and for example, freeze-dried powder, compressed extract, hot water extract, and organic solvent extract. However, it is not limited thereto.
상기 김치로부터 추출물을 추출하기 위한 적절한 용매로는 이에 제한되지 않으나, 물 또는 유기용매를 사용할 수 있으며, 예를 들어, 에탄올(ethanol), 프로판올(propanol), 이소프로판올(isopropanol), 메탄올(methanol), 부탄올(butanol) 등을 포함하는 탄소수 1 내지 4의 알코올, 에틸아세테이트(ethyl acetate), 메틸렌클로라이드(methylene chloride), 헥산(hexane), 아세톤(acetone), 에테르(ether), 벤젠(benzene), 클로로포름(chloroform) 및 시클로헥산(cyclohexane) 등의 각종 용매를 단독으로 혹은 혼합하여 사용할 수 있다. Suitable solvents for extracting the extract from the kimchi are not limited thereto, but water or an organic solvent may be used, for example, ethanol, propanol, isopropanol, methanol, Alcohol having 1 to 4 carbon atoms, including butanol, etc., ethyl acetate, methylene chloride, hexane, acetone, ether, benzene, chloroform Various solvents such as (chloroform) and cyclohexane may be used alone or in combination.
추출 방법으로는 냉침추출법, 환류냉각추출법, 용매추출법, 열수추출법, 용출법, 압착법, 수증기증류법, 초음파추출법 등을 사용할 수 있다. 또한, 목적하는 추출물은 추가로 통상의 분획 공정을 수행할 수도 있으며, 통상의 정제 방법을 이용하여 정제될 수도 있다. 본 발명의 김치추출물의 제조방법에는 제한이 없으며, 공지되어 있는 어떠한 방법도 이용될 수 있다.As the extraction method, cold precipitation extraction, reflux cooling extraction, solvent extraction, hot water extraction, elution method, compression method, steam distillation method, ultrasonic extraction method, etc. can be used. In addition, the desired extract may be further subjected to a conventional fractionation process, or may be purified using a conventional purification method. There is no limitation on the method for preparing the kimchi extract of the present invention, and any known method may be used.
예를 들면, 김치추출물은 상기한 추출법으로 추출된 1차 추출물을, 동결 건조, 분무 건조 감압 또는 증류 등과 같은 추가적인 과정에 의해 분말 상태로 제조할 수 있다. 또한 상기 1차 추출물을 박층 크로마토그래피(thin layer chromatography), 실리카겔 컬럼 크로마토그래피(silica gel column chromatography), 고성능 액체 크로마토그래피(high performance liquid chromatography) 등과 같은 다양한 크로마토그래피를 이용하여 추가로 정제된 분획을 얻을 수도 있다.For example, the kimchi extract may be prepared in a powder state by an additional process such as freeze drying, spray drying, reduced pressure or distillation, the primary extract extracted by the above extraction method. In addition, the primary extract was further purified using various chromatography such as thin layer chromatography, silica gel column chromatography, high performance liquid chromatography, etc. You can also get it.
또한, 상기 김치추출물은 면역글로불린 E (immunoglobulin E) 수준을 낮추는 것일 수 있다.In addition, the kimchi extract may be one to lower the level of immunoglobulin E (immunoglobulin E).
또한, 상기 김치추출물은 혈액 내 고밀도 지질단백질 콜레스테롤 (high-density lipoprotein cholesterol, HDL-C) 수준을 증가시키고, 중성지방, 총콜레스테롤, 저밀도 지질단백질 콜레스테롤 (low-density lipoprotein cholesterol, LDL-C) 및 혈당 수준을 낮추는 것일 수 있다.In addition, the kimchi extract increases the level of high-density lipoprotein cholesterol (HDL-C) in blood, and triglycerides, total cholesterol, low-density lipoprotein cholesterol (LDL-C) and It could be lowering your blood sugar level.
혈액 중성지방과 저밀도 지질단백질 콜레스테롤 (LDL-C) 수준이 높으면 동맥경화증, 심근경색 등의 심장혈관계 질환으로 인한 사망률이 높아지고 고밀도 지질단백질 콜레스테롤 (HDL-C) 수준의 증가는 이를 예방하는데 큰 도움이 되는 것으로 알려져 있다.High levels of triglyceride and low-density lipoprotein cholesterol (LDL-C) in the blood increase the mortality rate from cardiovascular diseases such as atherosclerosis and myocardial infarction, and an increase in the high-density lipoprotein cholesterol (HDL-C) level is very helpful in preventing this. It is known to be.
또한, 상기 김치추출물은 혈액 내 알라닌아미노전달효소 (alanine aminotransferase, ALT), 아스파르테이트아미노전달효소 (aspartate aminotransferase, AST) 및 빌리루빈 (bilirubin) 수준을 낮추는 것일 수 있다.In addition, the kimchi extract may be one that lowers the level of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and bilirubin in the blood.
또한, 상기 건강기능식품은 당뇨병과 숙취로 인한 면역력 증강 및 알코올성 간 손상 예방을 목적으로, 분말, 과립, 액상, 정제, 캅셀, 환 등의 형태로 제조 및 가공할 수 있다.In addition, the health functional food may be manufactured and processed in the form of powders, granules, liquids, tablets, capsules, pills, etc. for the purpose of enhancing immunity due to diabetes and hangover and preventing alcoholic liver damage.
본 발명에서 "건강기능식품"이라 함은 건강기능식품에 관한 법률 제6727호에 따른 인체에 유용한 기능성을 가진 원료나 성분을 사용하여 제조 및 가공한 식품을 말하며, 인체의 구조 및 기능에 대하여 영양소를 조절하거나 생리학적 작용 등과 같은 보건 용도에 유용한 효과를 얻을 목적으로 섭취하는 것을 의미한다.In the present invention, the term "health functional food" refers to a food manufactured and processed using raw materials or ingredients having useful functions for the human body according to the Health Functional Food Act No.6727, and the nutrients for the structure and function of the human body It refers to ingestion for the purpose of controlling or obtaining beneficial effects for health purposes such as physiological effects.
또한, 상기 건강기능식품은 통상의 식품 첨가물을 포함할 수 있으며, 식품 첨가물로서의 적합 여부는 다른 규정이 없는 한, 식품의약품안전청에 승인된 식품 첨가물 공전의 총칙 및 일반시험법 등에 따라 해당 품목에 관한 규격 및 기준에 의하여 판정한다.In addition, the above health functional food may contain ordinary food additives, and whether it is suitable as a food additive is determined according to the general rules of the food additive code approved by the Food and Drug Administration and the general test method, etc. It is judged according to the standards and standards.
상기 "식품 첨가물 공전"에 수재된 품목으로는 예를 들어, 니코틴산, 케톤류, 글리신, 구연산칼슘, 계피산 등의 화학적 합성물; 결정셀룰로오스, 고량색소, 감색소, 감초추출물, 구아검 등의 천연첨가물; 면류첨가알칼리제, 보존료제제, L-글루타민산나트륨제제, 타르색소제제 등의 혼합제제류 등을 들 수 있다.Items listed in the "Food Additives Code" include, for example, chemical compounds such as nicotinic acid, ketones, glycine, calcium citrate, and cinnamic acid; Natural additives such as crystalline cellulose, high color pigments, reduced pigments, licorice extract, and guar gum; Mixed preparations, such as an alkali additive for noodles, a preservative preparation, a sodium L-glutamate preparation, and a tar color preparation, etc. are mentioned.
예를 들어, 정제 형태의 건강기능식품은 본 발명의 유효성분인 김치추출물을 결합제, 붕해제, 부형제 및 다른 첨가제와 혼합한 혼합물을 통상의 방법으로 과립화한 다음, 활택제 등을 넣어 압축성형하거나, 상기 혼합물을 직접 압축 성형할 수 있다. 또한 상기 정제 형태의 건강기능식품은 필요에 따라 교미제 등을 함유할 수도 있다.For example, in a health functional food in tablet form, a mixture of kimchi extract, an active ingredient of the present invention, mixed with a binder, disintegrant, excipient, and other additives, is granulated by a conventional method, and then a lubricant is added thereto and compression molding. Alternatively, the mixture may be directly compression molded. In addition, the health functional food in the form of a tablet may contain a mating agent or the like, if necessary.
캅셀 형태의 건강기능식품 중 경질 캅셀제는 통상의 경질 캅셀에 본 발명의 유효성분인 김치추출물을 연질 캅셀제로써 부형제 등의 첨가제와 혼합한 혼합물을 젤라틴과 같은 캅셀기제에 충진하여 제조할 수 있으며, 부형제 등의 첨가제와 혼합한 혼합물을 충진하여 제조할 수 있다. 상기 연질 캅셀제는 필요에 따라 소르비톨 또는 글리세린 등의 착색제, 가소제, 보존제 등을 함유할 수 있다.Among the health functional foods in the form of capsules, hard capsules can be prepared by filling a mixture of kimchi extract, the active ingredient of the present invention, in a conventional hard capsule with additives such as excipients as soft capsules, and filling them in a capsule base such as gelatin. It can be prepared by filling a mixture mixed with an additive such as. The soft capsules may contain colorants such as sorbitol or glycerin, plasticizers, preservatives, and the like, if necessary.
또한, 환 형태의 건강기능식품은 본 발명의 유효성분인 김치추출물과 결합제, 부형제, 붕해제 등을 혼합한 혼합물을 기존에 공지된 방법으로 성형하여 조제할 수 있으며, 필요에 따라 백당이나 다른 제피제로 제피할 수 있으며, 또는 탈크, 전분와 같은 물질로 표면을 코팅할 수도 있다.In addition, the health functional food in the form of a ring can be prepared by molding a mixture of kimchi extract, an active ingredient of the present invention, a binder, excipient, and disintegrant, etc., by conventionally known methods. It can be stripped with zero, or the surface can be coated with a material such as talc or starch.
또한, 과립 형태의 건강기능식품은 본 발명의 유효성분인 김치추출물과 결합제, 부형제, 붕해제 등을 혼합한 혼합물을 기존에 공지된 방법으로 입상으로 제조할 수 있으며, 필요에 따라 교미제, 착향제 등을 함유할 수 있다.In addition, the health functional food in the form of granules can be prepared in granular form by a mixture of kimchi extract, an active ingredient of the present invention, a binder, an excipient, and a disintegrant, etc., by a known method. It may contain fragrances and the like.
또한, 상기 건강기능식품은 식품류, 과자류, 피자, 음료류, 육류, 초코렛, 라면, 기타 면류, 아이스크림류, 알코올 음료류, 껌류, 사탕류, 건강보조식품류 및 비타민 복합제 등일 수 있다.In addition, the health functional food may be foods, confectionery, pizza, beverages, meat, chocolate, ramen, other noodles, ice cream, alcoholic beverages, gums, candy, health supplements, and vitamin complexes.
마지막으로, 본 발명은 상기 김치로부터 추출된 김치추출물을 포함하는 면역력 증진용, 및 당뇨병 또는 알코올성 간 손상 예방 또는 개선용 식품 조성물을 제공한다.Finally, the present invention provides a food composition for improving immunity, and preventing or improving diabetes or alcoholic liver damage, comprising a kimchi extract extracted from the kimchi.
또한, 상기 식품 조성물은 유효성분인 김치추출물을 함유하는 것 외에 통상의 식품 조성물과 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다.In addition, the food composition may contain various flavoring agents or natural carbohydrates, as an additional ingredient, as in a conventional food composition, in addition to containing kimchi extract as an active ingredient.
상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 과당 포도당 등; 디사카라이드, 예를 들어 슈크로스, 말토스 등; 및 폴리사카라이드, 예를 들어 시클로덱스트린, 덱스트린 등과 같은 통상적인 자일리톨, 소르비톨, 에리트리톨 및 당 등의 당알콜이다. 상술한 향미제는 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등), 천연 향미제 (타우마틴) 및 합성 향미제 (사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. Examples of the above-described natural carbohydrates include monosaccharides such as fructose glucose; Disaccharides such as sucrose, maltose, and the like; And polysaccharides, for example, conventional sugar alcohols such as xylitol, sorbitol, erythritol, and sugars such as cyclodextrin and dextrin. The above-described flavoring agent can be advantageously used stevia extract (for example, rebaudioside A, glycyrrhizin, etc.), natural flavoring agent (taumatin) and synthetic flavoring agent (saccharin, aspartame, etc.).
또한, 상기 식품 조성물은 정제, 피복정, 캡슐제, 과립제, 산제, 좌제, 시럽, 즙, 현탁제, 유제, 액제, 점적제 또는 주사 가능한 액제 등으로 제제화되어 기능성 식품으로 이용하거나, 각종 식품에 첨가할 수 있다. 본 발명의 조성물을 첨가할 수 있는 식품으로는 예를 들어, 식품류, 과자류, 피자, 라면, 기타 면류, 음료류, 육류, 초코렛, 껌류, 사탕류, 아이스크림류, 비타민 복합제, 알코올 음료류 및 건강보조식품류 등이 있다. 또한, 상기 조성물은 김치를 이용한 음식, 예를 들어, 김치전, 햄버거 패티, 김치볶음밥 등에 첨가될 수 있다.In addition, the food composition is formulated into tablets, coated tablets, capsules, granules, powders, suppositories, syrups, juices, suspensions, emulsions, liquids, drops, or injectable liquids, and used as functional foods, or for various foods. Can be added. Foods to which the composition of the present invention can be added include, for example, foods, confectionery, pizza, ramen, other noodles, beverages, meat, chocolate, gum, candy, ice cream, vitamin complexes, alcoholic beverages and health supplements, etc. There is this. In addition, the composition may be added to food using kimchi, for example, kimchi jeon, hamburger patty, kimchi fried rice, and the like.
또한, 상기 식품 조성물은 유효성분인 김치추출물 외에 광물 (전해질), 여러 가지 영양제, 비타민, 착색제 및 합성 풍미제 및 천연 풍미제 등의 풍미제, 중진제 (치즈, 초콜릿 등), 펙트산 및 그의 염, 보호성 콜로이드 증점제, pH 조절제, 글리세린, 알콜, 탄산음료, 알긴산 및 그의 염, 유기산, 안정화제, 방부제에 사용되는 탄산화제 등을 함유할 수 있다. 그밖에 본 발명의 식품 조성물은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다.In addition, the food composition includes minerals (electrolytes), various nutrients, vitamins, colorants, and flavoring agents such as synthetic flavors and natural flavoring agents, thickening agents (cheese, chocolate, etc.), pectic acid and its Salts, protective colloidal thickeners, pH adjusters, glycerin, alcohols, carbonated beverages, alginic acid and salts thereof, organic acids, stabilizers, carbonation agents used for preservatives, and the like may be contained. In addition, the food composition of the present invention may contain flesh for the production of natural fruit juice and fruit juice beverages and vegetable beverages.
또한, 본 발명에 따른 김치추출물은 면역력 증진용, 및 당뇨병 또는 알코올성 간 손상 예방 또는 개선용 약제학적 조성물로 사용될 수 있다.In addition, the kimchi extract according to the present invention can be used as a pharmaceutical composition for improving immunity and preventing or improving diabetes or alcoholic liver damage.
또한, 상기 약제학적 조성물은 상기 유효성분 이외에 약제학적으로 적합하고 생리학적으로 허용되는 보조제를 사용하여 제조될 수 있으며, 상기 보조제로는 감미제, 결합제, 피복제, 팽창제, 부형제, 붕해제, 윤활제, 활택제 또는 향미제 등을 사용할 수 있다.In addition, the pharmaceutical composition may be prepared using a pharmaceutically suitable and physiologically acceptable adjuvant in addition to the active ingredient, and the adjuvant may be a sweetening agent, a binder, a coating agent, an expanding agent, an excipient, a disintegrant, a lubricant, It is possible to use a lubricant or flavoring agent.
또한, 상기 약제학적 조성물은 투여를 위해서 상기 기재한 유효성분 이외에 추가로 약제학적으로 허용 가능한 담체를 1종 이상 포함하여 약제학적 조성물로 바람직하게 제제화할 수 있다.In addition, the pharmaceutical composition may be preferably formulated as a pharmaceutical composition, including one or more pharmaceutically acceptable carriers in addition to the above-described active ingredients for administration.
또한, 상기 약제학적 조성물의 제제 형태는 정제, 피복정, 캡슐제, 과립제, 산제, 좌제, 시럽, 즙, 현탁제, 유제, 액제, 점적제 또는 주사 가능한 액제 등이 될 수 있다. 예를 들어, 캡슐제 또는 정제의 형태로의 제제화를 위해, 유효 성분은 글리세롤, 에탄올, 물 등과 같은 경구, 무독성의 약제학적으로 허용 가능한 불활성 담체와 결합될 수 있다. 또한, 원하거나 필요한 경우, 적합한 윤활제, 붕해제 결합제 및 발색제 또한 혼합물로 포함될 수 있다. 적합한 결합제는 이에 제한되는 것은 아니나, 글루코스 또는 베타-락토오스, 녹말, 젤라틴와 같은 아카시아, 트래커캔스, 천연 당, 옥수수 감미제, 또는 소듐올레이트와 같은 천연 및 합성 검, 소듐 벤조에이트, 소듐 아세테이트, 소듐 스테아레이트, 마그네슘 스테아레이트, 소듐 클로라이드 등을 포함한다. 붕해제는 이에 제한되는 것은 아니나, 아가, 벤토니트, 녹말, 메틸 셀룰로스, 잔탄 검 등을 포함한다. 액상 용액으로 제제화되는 조성물에 있어서 허용 가능한 약제학적 담체로는, 멸균 및 생체에 적합한 것으로서, 완충 식염수, 알부민 주사용액, 식염수, 멸균수, 링거액, 덱스트로즈 용액, 글리세롤, 말토 덱스트린 용액, 에탄올 및 이들 성분 중 1 성분 이상을 혼합하여 사용할 수 있으며, 필요에 따라 완충액, 항산화제, 정균제 등 다른 통상의 첨가제를 첨가할 수 있다. 또한 분산제, 계면활성제, 희석제, 결합제 및 윤활제를 부가적으로 첨가하여 현탁액, 수용액, 유탁액 등과 같은 주사용 제형, 과립 또는 환약, 캡슐, 정제로 제제화할 수 있다. 더 나아가 해당분야의 적절한 방법으로 Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA에 개시되어 있는 방법을 이용하여 각 질환에 따라 또는 성분에 따라 바람직하게 제제화 할 수 있다.In addition, the formulation form of the pharmaceutical composition may be tablets, coated tablets, capsules, granules, powders, suppositories, syrups, juices, suspensions, emulsions, solutions, drops, or injectable solutions. For example, for formulation in the form of capsules or tablets, the active ingredient may be combined with an oral, non-toxic pharmaceutically acceptable inert carrier such as glycerol, ethanol, water, and the like. In addition, if desired or necessary, suitable lubricants, disintegrant binders and coloring agents may also be included in the mixture. Suitable binders are, but are not limited to, glucose or beta-lactose, starch, acacia such as gelatin, trackcanth, natural sugars, corn sweeteners, or natural and synthetic gums such as sodium oleate, sodium benzoate, sodium acetate, sodium stea. Rate, magnesium stearate, sodium chloride, and the like. Disintegrants include, but are not limited to, agar, bentonite, starch, methyl cellulose, xanthan gum, and the like. As acceptable pharmaceutical carriers for compositions formulated as liquid solutions, sterilization and biocompatible solutions, buffered saline, albumin injection solution, saline, sterile water, Ringer's solution, dextrose solution, glycerol, maltodextrin solution, ethanol, and One or more of these components may be mixed and used, and other conventional additives such as a buffer solution, an antioxidant, and a bacteriostatic agent may be added as necessary. In addition, by additionally adding a dispersant, a surfactant, a diluent, a binder, and a lubricant, it may be formulated into a formulation for injection, such as a suspension, an aqueous solution, or an emulsion, granules or pills, capsules and tablets. Further, it can be preferably formulated according to each disease or ingredient using a method disclosed in Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA as an appropriate method in the field.
또한, 상기 김치추출물은 조성물의 총 중량에 대하여 0.001 내지 20 중량%로 포함될 수 있다.In addition, the kimchi extract may be included in an amount of 0.001 to 20% by weight based on the total weight of the composition.
이하, 본 발명의 실시예를 첨부된 도면을 참고하여 보다 상세하게 설명하도록 한다. 그러나, 하기의 실시예는 본 발명의 내용을 구체화 하기 위한 것일 뿐, 이에 의해 본 발명이 한정되는 것은 아닐 것이다.Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. However, the following examples are only for embodiing the contents of the present invention, and the present invention is not limited thereto.
<참고예 1> 실험동물의 준비<Reference Example 1> Preparation of experimental animals
동물실험은 유럽위원회 가이드라인(EEC Directive of 1986; 86/609/EEC)에 따라서 수행하였다. Sprague Dawley strain 랫드 수컷(체중 200-205 g) 총 56마리를 구입하였다. 일반 식이를 이용하여 일주일 동안 사육환경에 적응시킨 후 4 처리구, 반복 케이지 당 1마리씩(n=7) 완전임의 배치하였다. 실험동물 사육실의 온도 22 ± 2 ℃, 상대습도 55 ± 2 %, 12간 조명으로 조절하였으며 물과 실험 식이는 자유롭게 섭취할 수 있도록 하였다.Animal experiments were conducted in accordance with the European Commission's guidelines (EEC Directive of 1986; 86/609/EEC). A total of 56 male Sprague Dawley strain rats (weight 200-205 g) were purchased. After adapting to the breeding environment for a week using a regular diet, 4 treatments, 1 per repeated cage (n=7) were completely randomly placed. The temperature of the laboratory animal breeding room was 22 ± 2 ℃, the relative humidity was 55 ± 2%, and the lighting was controlled for 12 hours. Water and experimental diet were freely ingested.
<참고예 2> 당뇨 동물 모델 설계<Reference Example 2> Diabetic animal model design
인슐린 의존형 당뇨모델 실험동물을 만들기 위하여 28 마리의 Sprague Dawley strain 랫드 수컷에게 Streptozotocin (STZ; Sigma Co., Louis, MO, USA)을 0.4 M citrate buffer 용액에 용해시켜 70 mg/kg body weight 용량(0.5 mL/100 g body weight)으로 복강주사 하였다. STZ 주사 48시간 후 꼬리정맥에서 채혈하여 혈당 300 mg/dL 이상을 당뇨 유발로 확인하여 본 실험에 이용하였다.In order to make insulin-dependent diabetes model experimental animals, 28 male Sprague Dawley strain rats were dissolved in a 0.4 M citrate buffer solution of Streptozotocin (STZ; Sigma Co., Louis, MO, USA), and a body weight of 70 mg/kg (0.5 mL/100 g body weight) intraperitoneally. 48 hours after STZ injection, blood was collected from the tail vein, and a blood sugar of 300 mg/dL or more was identified as causing diabetes and used in this experiment.
<참고예 3> 알코올성 간 손상 동물 모델 설계<Reference Example 3> Alcoholic liver injury animal model design
알코올성 간 손상 동물 모델을 만들기 위하여 35 마리의 Sprague Dawley strain 랫드 수컷에게 체중 100 그램 당 0.514 mL의 20 % 알코올을 매일 1회 복강주사 하였다. 이때 공급한 알코올의 양은 체중 70 kg의 성인남자가 매일 소주 1병을 섭취하는 량으로 계산하였다.To make an alcoholic liver injury animal model, 35 male Sprague Dawley strain rats were intraperitoneally injected with 0.514 mL of 20% alcohol per 100 grams of body weight once daily. At this time, the amount of alcohol supplied was calculated as the amount that an adult man weighing 70 kg consumed 1 bottle of soju every day.
<실시예 1> 김치의 제조<Example 1> Preparation of Kimchi
하기의 과정을 거쳐 면역력 증진, 및 당뇨병 또는 알코올성 간 손상 개선효과가 있는 김치를 제조하였다.Kimchi having the effect of improving immunity and improving diabetes or alcoholic liver damage was prepared through the following process.
먼저, 물 5L에 엉컹퀴 500 g, 가시오가피 750 g, 돼지감자 750 g, 연잎 300 g, 엄나무 1.5 kg, 상황버섯 1 kg, 뽕나무 뿌리 1.5 kg, 차가버섯 1 kg를 넣고 4 시간 동안 가열하여 한약재 육수를 제조하고, 물 5L에 미역 2 kg를 첨가하고 8 분간 가열한 후 미역을 건져내고, 다시마 2.5 kg를 첨가하여 8 분간 가열한 후 멸치 2 kg, 디포리 2 kg, 황태 등뼈 2 kg을 넣고 15 분간 가열하여 다시 육수를 제조한다. 그 후 한약재 육수 5L와 다시 육수 5L를 혼합하여 육수 10L를 제조한다.First, in 5L of water, add 500 g of snailfish, 750 g of gooseberries, 750 g of pork potato, 300 g of lotus leaves, 1.5 kg of Japanese oak, 1 kg of Pseudomonas mushrooms, 1.5 kg of mulberry roots, and 1 kg of chaga mushrooms and heat for 4 hours. To prepare, add 2 kg of seaweed to 5L of water, heat it for 8 minutes, remove the seaweed, add 2.5 kg of kelp and heat for 8 minutes, add 2 kg of anchovy, 2 kg of dipori, and 2 kg of yellowtail spine and heat for 15 minutes. Prepare the broth again. After that, 5L of herbal medicine broth and 5L of broth are mixed to prepare 10L of broth.
절인 배추 28 kg를 준비하고, 고춧가루 2.35 kg, 무 600 g, 마늘 1.5 kg, 생강 1.2 kg, 돌갓 650 g, 대봉 감 310 g, 대파 280 g, 쪽파 200 g, 양파 200 g, 부추 200 g, 표고버섯 가루 200 g, 차가버섯 가루 200 g, 청각 가루 200 g, 소금 110 g, 배즙 100 g, 미나리 120 g, 당근 120 g, 참깨 52 g, 사과 52 g, 새우젓 52 g, 까나리 액젓 120 g, 울금 가루, 100 g, 흑미 96 g, 찹쌀가루 100 g, 전복 80 g, 생굴 80 g를 잘게 다져 양념을 제조한다. 절인 배추에 양념을 혼합하고 육수와 배합하여 김치를 제조한다. 완성된 김치는 밀폐용기에 담아 12 시간 동안 숙성시킨다.Prepare 28 kg of pickled cabbage, 2.35 kg of red chili powder, 600 g of radish, 1.5 kg of garlic, 1.2 kg of ginger, 650 g of stone chrysanthemum, 310 g of Daebong persimmon, 280 g of green onion, 200 g of chives, 200 g of onion, 200 g of leek, shiitake 200 g of mushroom powder, 200 g of chaga powder, 200 g of hearing powder, 110 g of salt, 100 g of pear juice, 120 g of parsley, 120 g of carrots, 52 g of sesame, 52 g of apples, 52 g of salted shrimp, 120 g of salted canary fish, turmeric Powder, 100 g, black rice 96 g, glutinous rice powder 100 g, abalone 80 g, and raw oyster 80 g are finely minced to prepare seasoning. Seasoning is mixed with pickled cabbage and mixed with broth to make kimchi. The finished kimchi is put in an airtight container and aged for 12 hours.
<실시예 2> 김치추출물의 제조<Example 2> Preparation of kimchi extract
실험용 김치는 본 발명의 김치 제조방법에 따라 지장푸드코리아(주)(대한민국 경기도 안산시)에서 제조한 김치를 제공받았다. 김치를 가정용 믹서기에 넣고 잘게 분쇄한 다음 면으로 된 천으로 감싸서 압착하여 추출물을 얻었다. 획득한 김치추출물은 -96℃에 보관하였으며 사용 5시간 전에 실온으로 유지한 후 실험동물에게 경구투여 하였다.Experimental kimchi was provided with kimchi manufactured by Jijang Food Korea Co., Ltd. (Ansan-si, Gyeonggi-do, Korea) according to the kimchi manufacturing method of the present invention. Put the kimchi in a household blender, crush it finely, wrap it with a cotton cloth, and compress it to obtain an extract. The obtained kimchi extract was stored at -96°C, maintained at room temperature 5 hours before use, and administered orally to experimental animals.
<실시예 3> 김치추출물의 항당뇨 효과<Example 3> Antidiabetic effect of kimchi extract
3-1. 실험 설계3-1. Experimental Design
김치추출물의 항당뇨 효과를 알아보기 위해, 실험은 정상 대조구 (NC, normal control), 당뇨 대조구 (DC, diabetic control), 일반김치추출물 투여구 (DCCK, DC plus commercial kimchi extracts), 실시예 2의 지장김치추출물 투여구 (DCJK, DC plus Jijang kimchi extract)로 구분하였다. 정상 및 당뇨 대조구는 생리식염수 1 mL, 일반김치추출물 투여구 및 실시예 2의 지장김치추출물 투여구는 각각 해당 김치추출물 1 mL를 매일 일정한 시간에 직경 1 mm의 위관을 이용해서 경구투여 하였다. 경구투여는 28 일 동안 진행하였다.In order to investigate the antidiabetic effect of kimchi extract, the experiment was carried out in a normal control (NC, normal control), a diabetic control (DC), a general kimchi extract administration (DCCK, DC plus commercial kimchi extracts), and Example 2. It was classified into the administration of Jijang kimchi extract (DCJK, DC plus Jijang kimchi extract). The normal and diabetic controls were 1 mL of physiological saline, the general kimchi extract administration port, and the Jijang kimchi extract administration port of Example 2 each had 1 mL of the corresponding kimchi extract orally administered at a constant time each day using a 1 mm diameter gavage tube. Oral administration proceeded for 28 days.
3-2. 혈액지질, 혈당 및 간 기능효소 (ALT, AST) 측정3-2. Blood lipid, blood sugar and liver function enzyme (ALT, AST) measurement
김치추출물의 항당뇨 효과를 알아보기 위해 혈액지질, 혈당 및 간 기능효소 (ALT, AST)를 측정하였다. 혈당은 실험 개시 및 종료시간에 꼬리정맥으로부터 혈액을 채취 하여 간이혈당계 (Gluco Navi NFC, SD Biosensor Co., Suwon, Korea)로 측정하였다. 또한, 혈액 지질 및 간 기능효소 (ALT, AST)는 실험 종료 12시간 전부터 절식을 시킨 후 랫드를 에틸에테르 가볍게 마취시켰다. 복부를 절개 후 복대동맥으로부터 25게이지 주사기를 이용해서 항응고제가 들어있지 않은 Serum separate tube (SST, 8.5 mL) 속으로 혈액 2 mL를 채혈 후 5 회 정도 위, 아래를 바꿔주면서 혼합하였다. 실온에 30 분 동안 세워 둔 다음 2,500 rpm에서 15 분간 원심분리 하여 혈청 (serum)을 얻었다. 혈액 생화학적 분석기 (Hitachi 917, Japan)를 이용하여 혈액 중 중성지방, 총콜레스테롤, 고밀도지질단백질 콜레스테롤(HDL-C, high density lipoprotein-cholesterol) 및 저밀도지질단백질 콜레스테롤(LDL-C, low density lipoprotein-cholesterol), 간기능 효소 알라닌아미노전달효소 (alanine aminotransferase, ALT), 아스파르테이트아미노전달효소 (aspartate aminotransferase, AST)를 Diagnostic kit (Sigma Chemical Co., St, Louis, MO, USA)로써 측정하였다. 그 결과는 표 1 및 도 1에 나타내었다.Blood lipids, blood glucose and liver function enzymes (ALT, AST) were measured to determine the antidiabetic effect of kimchi extract. Blood glucose was measured by a simple blood glucose meter (Gluco Navi NFC, SD Biosensor Co., Suwon, Korea) by collecting blood from the tail vein at the start and end of the experiment. In addition, blood lipids and liver function enzymes (ALT, AST) were fasted 12 hours before the end of the experiment, and the rats were anesthetized with ethyl ether lightly. After the abdominal aorta was incised, 2 mL of blood was collected from the abdominal aorta into a Serum separate tube (SST, 8.5 mL) containing no anticoagulant using a 25-gauge syringe. It was allowed to stand at room temperature for 30 minutes and then centrifuged at 2,500 rpm for 15 minutes to obtain serum. Using a blood biochemical analyzer (Hitachi 917, Japan), triglycerides, total cholesterol, high density lipoprotein cholesterol (HDL-C, high density lipoprotein-cholesterol) and low density lipoprotein cholesterol (LDL-C, low density lipoprotein-) in the blood were used. cholesterol), liver function enzymes alanine aminotransferase (ALT), and aspartate aminotransferase (AST) were measured using a diagnostic kit (Sigma Chemical Co., St, Louis, MO, USA). The results are shown in Table 1 and FIG. 1.
도 1은 당뇨 동물모델에서 일반김치추출물 투여구와 지장김치추출물 투여구의 혈당 감소효과를 비교하여 나타낸 그래프이다.1 is a graph showing a comparison of the blood sugar reduction effect of a general kimchi extract administration group and a jijang kimchi extract administration group in a diabetic animal model.
표 1 및 도 1에 나타낸 바와 같이, 혈액 중성지방, 총콜레스테롤, 저밀도 지질단백질 콜레스테롤 (LDL-C), 혈당, ALT, AST는 당뇨 대조구, 일반김치추출물 투여구, 지장김치추출물 투여구, 정상 대조구의 순서대로 높았으며 일반김치추출물 투여구와 지장김치추출물 투여구 사이의 유의차가 있었다(p<0.05). 특히, 혈당은 당뇨 대조구와 비교할 때 지장김치추출물 투여구, 일반김치추출물 투여구에서 각각 58 %, 67 % 유의하게 낮아졌으며(p<0.05), 지장김치추출물 투여구는 일반김치추출물 투여구에 비해 혈당감소율이 15% 더 높은 것으로 나타났다.As shown in Table 1 and Figure 1, blood triglycerides, total cholesterol, low-density lipoprotein cholesterol (LDL-C), blood sugar, ALT, AST are diabetes control, general kimchi extract administration, Jijang kimchi extract administration, normal control Were higher in the order of, and there was a significant difference between the group administered with the general kimchi extract and the group administered with the Jijang kimchi extract (p<0.05). In particular, compared to the diabetic control, the blood sugar of the Jijang kimchi extract administration group and the general kimchi extract administration group were significantly lowered by 58% and 67%, respectively (p<0.05), and the Jijang kimchi extract administration group was compared with the general kimchi extract administration group. The reduction rate was found to be 15% higher.
이러한 결과는, 김치 원재료 속에 함유된 식이섬유, 식이유황, 유산균, 및 혼합육수, 특히 지장김치가 일반김치에 비해 더욱 우수한 효과가 나타난 점은 지장김치에 포함된 엉겅퀴, 가시오가피, 돼지감자, 연잎을 비롯한 한방소재로부터 추출한 육수의 시너지 효과에 기인한 결과로 볼 수 있다. These results show that the dietary fiber, sulfur, lactic acid bacteria, and mixed broth contained in the raw materials of kimchi, especially Jijang kimchi, exhibited a more excellent effect than general kimchi. This is the point that thistle, gasiogapi, pork potato, lotus leaf contained in Jijang kimchi It can be seen as a result of the synergistic effect of broth extracted from other herbal ingredients.
위첨자 a,b,c,d는 95% 신뢰수준에서 유의차가 있음을 나타낸다(n=7).Superscripts a,b,c,d indicate that there is a significant difference at the 95% confidence level (n=7).
NC: 정상 대조구(normal control)NC: normal control
DC: 당뇨 대조구(diabetic control)DC: diabetic control
DCCK: 일반김치추출물 투여구(DC plus commercial kimchi extracts)DCCK: DC plus commercial kimchi extracts
DCJK: 지장김치추출물 투여구(실시예 2, DC plus Jijang kimchi extract)DCJK: Jijang kimchi extract administration device (Example 2, DC plus Jijang kimchi extract)
3-3. 간, 비장 무게 및 면역글로불린 E (IgE) 측정3-3. Liver and spleen weight and immunoglobulin E (IgE) measurement
김치추출물의 항당뇨 효과를 알아보기 위해 간, 비장 무게 및 면역글로불린 E (IgE)를 측정하였다.Liver and spleen weights and immunoglobulin E (IgE) were measured to determine the antidiabetic effect of kimchi extract.
당뇨모델동물의 각막에서 면역글로불린 E (IgE) 수준은 Sandwich ELISA (Crystal Chem. Inc., TL, USA)법을 이용한 항원항체 반응으로 측정하였다. ELISA reader로써 450 nm에서 흡광도를 측정하여 표준물질과 비교하여 정량하였다. 간 및 비장의 무게를 측정하기 위하여 실험종료 시 에틸에테르를 이용하여 안락사 하였다. 복부를 절개하여 간 및 비장을 채취하였다. 생리식염수로 혈액을 닦아내고 키친타올로 물기를 제거한 다음 간 및 비장의 무게를 측정하였다. 그 결과는 표 2에 나타내었다.Immunoglobulin E (IgE) levels in the cornea of diabetic model animals were measured by antigen-antibody reaction using the Sandwich ELISA (Crystal Chem. Inc., TL, USA) method. The absorbance was measured at 450 nm with an ELISA reader and quantified by comparing with a standard material. To measure the weight of the liver and spleen, euthanasia was performed using ethyl ether at the end of the experiment. The liver and spleen were collected by incising the abdomen. The blood was wiped with physiological saline, dried with a kitchen towel, and then the liver and spleen were weighed. The results are shown in Table 2.
표 2에 나타낸 바와 같이, 생체 영양소 대사기관인 간, 면역기관인 비장의 무게, 그리고 면역글로불린 E (IgE) 수준은 정상 대조구와 지장김치추출물 투여구는 비슷한 수준으로 가장 높게 나타났으며, 일반김치추출물 투여구, 당뇨 대조구 순서로 유의하게 높았다(p<0.05). 즉, 지장김치추출물 투여구는 당뇨로 인해 낮아진 간, 비장의 무게와 면역물질인 면역글로불린 E (IgE) 수준을 유의하게 회복시켰다. 이러한 결과는, 지장김치추출물이 혈액 당대사를 개선시키고 혈당을 낮추며, 지방대사를 개선하는 효과가 있다는 것을 의미한다.As shown in Table 2, the weight of the liver as a metabolic organ of bionutrients, the weight of the spleen as an immune organ, and the level of immunoglobulin E (IgE) were the highest in the normal control and the Jijang kimchi extract administration group at similar levels, and the general kimchi extract administration group , In the order of diabetic control, was significantly higher (p<0.05). That is, the administration of Jijang kimchi extract significantly recovered the weight of the liver and spleen, which was lowered due to diabetes, and the level of immunoglobulin E (IgE), an immune substance. These results indicate that Jijang kimchi extract has the effect of improving blood sugar metabolism, lowering blood sugar, and improving fat metabolism.
위첨자 a,b,c,d는 95% 신뢰수준에서 유의차가 있음을 나타낸다(n=7).Superscripts a,b,c,d indicate that there is a significant difference at the 95% confidence level (n=7).
NC: 정상 대조구(normal control)NC: normal control
DC: 당뇨 대조구(diabetic control)DC: diabetic control
DCCK: 일반김치추출물 투여구(DC plus commercial kimchi extracts)DCCK: DC plus commercial kimchi extracts
DCJK: 지장김치추출물 투여구(실시예 2, DC plus Jijang kimchi extract)DCJK: Jijang kimchi extract administration device (Example 2, DC plus Jijang kimchi extract)
3-4. 인슐린 측정3-4. Insulin measurement
김치추출물의 항당뇨 효과를 알아보기 위해 당뇨 동물모델에 대한 인슐린을 측정하였다. 혈청 인슐린농도는 rat insulin ELISA kit(Crystal Chem. Inc., TL, USA)로써 분석하였다. 그 결과는 표 3에 나타내었다.Insulin was measured in a diabetic animal model to determine the antidiabetic effect of kimchi extract. Serum insulin concentration was analyzed using a rat insulin ELISA kit (Crystal Chem. Inc., TL, USA). The results are shown in Table 3.
표 3에 나타낸 바와 같이, 혈청 인슐린은 정상 대조구, 지장김치추출물 투여구, 일반김치추출물 투여구, 당뇨 대조구 순서로 유의하게 높았다(P<0.05). 정상 대조구와 지장김치추출물 투여구 사이에 유의적인 차이는 없었으며 지장김치추출물 투여구는 일반김치추출물 투여구에 비해서 유의하게 높은 수준을 보였다(P<0.05).As shown in Table 3, serum insulin was significantly higher in the order of normal control, Jijang kimchi extract administration, general kimchi extract administration, and diabetic control (P<0.05). There was no significant difference between the control group and the group administered with Jijang kimchi extract, and the group administered with the Jijang kimchi extract showed significantly higher levels than those administered with the general kimchi extract (P<0.05).
인슐린 의존성 제2형 당뇨병 연구에서 STZ 투여가 췌장 Langerhans 섬의 베타세포를 파괴하여 인슐린 분비가 감소되고 당대사가 비정상으로 되어 당의 이용율이 낮아지며 당의 생합성을 촉진시켜 혈당이 높아지는 것으로 알려져 있다. 따라서, 이러한 결과는 지장김치추출물의 경구투여로 인한 췌장의 β-세포의 보호효과에 기인하여 β-세포로부터 인슐린 분비 기능이 유지되었다는 것을 의미한다.In the study of insulin-dependent type 2 diabetes, it is known that the administration of STZ destroys the beta cells of the pancreatic Langerhans islet, resulting in decreased insulin secretion and abnormal glucose metabolism, resulting in lower sugar utilization, promoting sugar biosynthesis, and increasing blood sugar. Therefore, these results indicate that the function of secreting insulin from β-cells was maintained due to the protective effect of β-cells in the pancreas caused by oral administration of Jijang Kimchi extract.
위첨자 a,b,c,d는 95% 신뢰수준에서 유의차가 있음을 나타낸다(n=7).Superscripts a,b,c,d indicate that there is a significant difference at the 95% confidence level (n=7).
NC: 정상 대조구(normal control)NC: normal control
DC: 당뇨 대조구(diabetic control)DC: diabetic control
DCCK: 일반김치추출물 투여구(DC plus commercial kimchi extracts)DCCK: DC plus commercial kimchi extracts
DCJK: 지장김치추출물 투여구(실시예 2, DC plus Jijang kimchi extract)DCJK: Jijang kimchi extract administration device (Example 2, DC plus Jijang kimchi extract)
<실시예 4> 김치추출물의 알코올성 간 손상 개선효과<Example 4> Effect of kimchi extract on improving alcoholic liver damage
4-1. 실험설계4-1. Experimental Design
김치추출물의 알코올성 간 손상 개선효과를 알아보기 위해, 실험은 정상 대조구 (NC), CCL4 처리구 (CCL4), 일반김치추출물 투여구 (CK), 지장김치추출물 투여구 (JK)로 구분하였다. 정상 대조구는 매일 1 mL 생리식염수를 경구투여하고, CCL4 처리구는 실험 개시일에 사염화탄소를 체중 100 그램 당 0.5 ml 복강주사하였다. 일반김치추출물 투여구 및 지장김치추출물 투여구는 체중 100 그램 당 0.514 mL의 20 % 알코올 매일 1회 복강주사하고, 각각 해당 김치추출물을 1 mL 씩 매일 일정한 시간에 직경 1 mm의 위관을 이용해서 경구투여 하였다. 복강주사 및 경구투여는 28 일 동안 진행되었다.To investigate the effect of kimchi extract on improving alcoholic liver damage, the experiment was divided into normal control (NC), CCL4 treatment (CCL4), general kimchi extract administration (CK), and Jijang kimchi extract administration (JK). The normal control group was orally administered 1 mL physiological saline daily, and the CCL4 treated group was intraperitoneally injected with carbon tetrachloride 0.5 ml per 100 grams of body weight on the start of the experiment. General kimchi extract administration unit and Jijang kimchi extract administration unit are intraperitoneally injected once a day with 0.514 mL of 20% alcohol per 100 grams of body weight, and 1 mL of each of the corresponding kimchi extract is administered orally using a 1 mm diameter gastric tube at a fixed time each day. I did. Intraperitoneal injection and oral administration were performed for 28 days.
4-2. 간 조직의 임상병리학적 변화4-2. Clinical pathological changes in liver tissue
김치추출물의 알코올성 간 손상 개선효과를 알아보기 위해 간 조직을 관찰하였다. 알코올성 간 손상 동물모델로부터 간 조직(간세포)을 채취하여 4% paraformaldehyde 용액으로 고정하였다. 탈수 과정을 거친 후 파라핀을 이용하여 4-5 um의 조직 절편을 만든 후 헤마토실린-에오신 염색(hematoxylin-eosin stain, H-E stain) 하였다. 염색한 조직을 광학현미경(Olympus AX70, Japan)으로써 200배촬영하여 간세포의 임상병리학적 소견을 관찰하였다. 그 결과는 도 2에 나타내었다.Liver tissue was observed to determine the effect of kimchi extract on improving alcoholic liver damage. Liver tissues (liver cells) were collected from an alcoholic liver injury animal model and fixed with 4% paraformaldehyde solution. After undergoing the dehydration process, a 4-5 um tissue section was made using paraffin, followed by hematoxylin-eosin stain (H-E stain). The stained tissue was photographed 200 times with an optical microscope (Olympus AX70, Japan) to observe the clinical pathological findings of hepatocytes. The results are shown in FIG. 2.
도 2는 알코올성 간 손상 동물모델에서 간세포에 대한 지장김치추출물의 효과를 나타낸 사진이다.2 is a photograph showing the effect of Jijang kimchi extract on liver cells in an alcoholic liver injury animal model.
도 2에 나타낸 바와 같이, 간세포의 임상병리학적 소견에서 정상적인 동물, 즉 정상 대조구의 간 소엽은 중심정맥으로부터 방사형의 간세포 삭(liver cell cords)과 동양모세혈관이 나란히 배열되었음을 볼 수 있었다(도 2A). CCL4를 투여한 동물의 간세포는 심각한 내피세포(endothelial cell)의 손상이 관찰되었으며 고유한 간 소엽의 중심정맥 주변으로 간세포의 일부가 팽윤됨으로써 간 소엽의 가장 자리를 향하여 방사형 배열을 보여야 하는 간세포 배열이 심하게 흐트러졌음을 확인하였다(도 2B). 그러나 이러한 간세포의 손상 정도는 김치추출물을 투여하였을 때 회복되는 속도가 우수하였다(도 2C, D). 특히, 지장김치추출물 투여구는 일반김치추출물 투여구와 비교할 때 회복 속도가 매우 높은 것으로 나타났으며, 정상 대조구와 비슷한 간세포 모습을 나타내었다(도 2D). 이러한 결과는 본 발명의 김치추출물은 추출물 내 함유된 생체 활성 성분의 시너지효과로 알코올성 간 손상을 개선효과를 가진다는 것을 의미한다.As shown in Fig. 2, in the clinical pathological findings of hepatocytes, the liver lobules of normal animals, that is, normal controls From the central vein, it can be seen that radial liver cell cords and oriental capillaries were arranged side by side (FIG. 2A). Severe endothelial cell damage was observed in the hepatocytes of the animals administered with CCL4, and some of the hepatocytes swelled around the central vein of the intrinsic hepatic lobule, resulting in a hepatocyte array that should show a radial arrangement toward the edge of the liver lobule. It was confirmed that it was severely disturbed (FIG. 2B). However, the degree of damage to these hepatocytes was excellent in recovery rate when kimchi extract was administered (FIGS. 2C, D). In particular, the Jijang kimchi extract administration group showed a very high recovery rate compared to the general kimchi extract administration group, and showed a similar appearance of hepatocytes to the normal control (FIG. 2D ). These results indicate that the kimchi extract of the present invention has a synergistic effect of the bioactive ingredients contained in the extract to improve alcoholic liver damage.
4-3. 혈액 내 ALT, AST 및 빌리루빈 측정4-3. Measurement of ALT, AST and bilirubin in blood
김치추출물의 알코올성 간 손상 개선효과를 알아보기 위해, 혈액 내 알라닌아미노전달효소 (ALT, alanine aminotransferase), 아스파르테이트아미노전달효소 (AST, aspartate aminotransferase) 및 빌리루빈은 Diagnostic kit (Sigma Chemical Co., St, Louis, MO, USA)로써 혈액 생화학적 분석기 (Hitachi 917, Japan)를 이용하여 측정하였다. 그 결과는 표 4에 나타내었다.To investigate the effect of kimchi extract on improving alcoholic liver damage, alanine aminotransferase (ALT, alanine aminotransferase), aspartate aminotransferase (AST), and bilirubin in blood were used as a diagnostic kit (Sigma Chemical Co., St. , Louis, MO, USA) as a blood biochemical analyzer (Hitachi 917, Japan). The results are shown in Table 4.
표 4에 나타낸 바와 같이, 알라닌아미노전달효소 (ALT), 아스파르테이트아미노전달효소 (AST), 빌리루빈 농도는 일반김치추출물 투여구, 지장김치추출물 투여구, 정상대조구의 순서대로 높았으며, 지장김치추출물 투여구(실시예 2)와 정상 대조구 사이에 유의한 차이는 없었다. 반면에, 지장김치추출물 투여구는 일반김치추출물 투여구에 비해서 알라닌아미노전달효소 (ALT), 아스파르테이트아미노전달효소 (AST), 빌리루빈의 수준이 유의하게 낮았다(p<0.05). 혈액 알라닌아미노전달효소 (ALT), 아스파르테이트아미노전달효소 (AST)는 간세포 효소로서 면역력 저하 및 알코올성 간 손상 시 세포 바깥으로 유출되어 혈액으로 이동되기 때문에 간 손상 지표가 될 수 있다. 따라서, 이러한 결과는 본 발명의 김치추출물은 담즙 색소의 하나인 빌리루빈(bilirubin)과 간 기능 효소인 알라닌아미노전달효소 (ALT), 아스파르테이트아미노전달효소 (AST) 수준을 낮추어 알코올성 간 손상 개선효과를 가진다는 것을 의미한다.As shown in Table 4, the concentrations of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and bilirubin were higher in the order of general kimchi extract administration, Jijang kimchi extract administration, and normal control. There was no significant difference between the extract administration group (Example 2) and the normal control group. On the other hand, the administration of Jijang kimchi extract had significantly lower levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and bilirubin compared to the general kimchi extract administration group (p<0.05). Blood alanine aminotransferase (ALT) and aspartate aminotransferase (AST) are hepatocyte enzymes, and can be indicators of liver damage because they are released to the outside of the cells and transferred to the blood when immunity decreases and alcoholic liver damage occurs. Therefore, these results show that the kimchi extract of the present invention lowers the level of bilirubin, which is one of the bile pigments, and alanine aminotransferase (ALT), and aspartate aminotransferase (AST), which is one of the bile pigments, thereby improving alcoholic liver damage. Means to have.
위첨자 a,b는 95% 신뢰수준에서 유의차가 있음을 나타낸다(n=7).Superscripts a and b indicate that there is a significant difference at the 95% confidence level (n=7).
- : 결과 값이 검출 한계를 초과하여 측정 불가-: The result value exceeds the detection limit and cannot be measured.
NC: 정상 대조구NC: normal control
CCL4: CCL4 처리구CCL4: CCL4 treatment zone
CK: 일반김치추출물 투여구CK: General kimchi extract administration port
JK: 지장김치추출물 투여구(실시예 2)JK: Jijang kimchi extract administration port (Example 2)
<실시예 5> 통계 처리<Example 5> Statistical processing
얻어진 자료의 통계처리는 SPSS statistical software program (version 20.0, IBM Inc., Armonk, NY, USA)을 사용하였다. one-way analysis of variance과 Duncan's multiple range test로써 각 처리구 평균값에 대한 95% 신뢰수준에서의 통계적인 유의차 (P<0.05)를 검증하였다.For statistical processing of the obtained data, the SPSS statistical software program (version 20.0, IBM Inc., Armonk, NY, USA) was used. A one-way analysis of variance and Duncan's multiple range test were used to verify a statistically significant difference (P<0.05) at 95% confidence level for the mean value of each treatment.
이상에서 살펴본 바와 같이, 본 발명의 구체적인 실시예를 상세하게 설명되었으나, 본 발명의 사상을 이해하는 당업자는 동일한 사상의 범위 내에서 다른 구성요소를 추가, 변경, 삭제 등을 통하여, 퇴보적인 다른 발명이나 본 발명 사상의 범위 내에 포함되는 다른 실시예를 용이하게 제안할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상술한 상세한 설명보다는 후술하는 특허청구의 범위에 의하여 나타내어지며, 특허청구의 범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.As described above, specific embodiments of the present invention have been described in detail, but those skilled in the art who understand the spirit of the present invention can add, change, delete other components within the scope of the same idea, However, other embodiments included within the scope of the inventive concept may be easily proposed. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention is indicated by the scope of the claims to be described later rather than the detailed description described above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. Should be interpreted as.
Claims (18)
절인 배추, 고춧가루, 마늘, 대파, 쪽파, 양파, 생강, 부추, 무, 미나리, 참깨, 돌갓, 당근, 새우젓, 까나리 액젓, 울금 가루, 배즙, 사과, 흑미가루, 찹쌀가루, 대봉 감, 청각 가루, 표고버섯 가루, 차가버섯 가루 및 소금을 포함하는 원재료에 상기 육수를 첨가한 후 혼합하는 2단계;를 포함하고,
상기 2단계의 원재료와 1단계의 육수는 9:1 내지 7:3의 중량비로 혼합되는 것이며,
상기 원재료는 김치 완제품 100 중량부에 대하여 절인 배추 80 내지 65 중량부, 고춧가루 5.86 내지 8 중량부, 무 2 내지 3 중량부, 마늘 2 내지 3.84 중량부, 생강 2 내지 3 중량부, 돌갓 1.64 내지 3 중량부, 대봉 감 0.77 내지 1.85 중량부, 대파 0.5 내지 1 중량부, 쪽파 0.5 내지 1 중량부, 양파 0.5 내지 1 중량부, 부추 0.5 내지 1 중량부, 표고버섯 가루 0.5 내지 1 중량부, 차가버섯 가루 0.5 내지 1 중량부, 청각 가루 0.27 내지 1.5 중량부, 소금 0.25 내지 0.4 중량부, 배즙 0.15 내지 0.72 중량부, 미나리 0.14 내지 0.5 중량부, 당근 0.14 내지 0.3 중량부, 참깨 0.13 내지 0.5 중량부, 사과 0.13 내지 0.3 중량부, 새우젓 0.12 내지 0.2 중량부, 까나리 액젓 0.12 내지 0.3 중량부, 울금 가루 0.12 내지 0.25 중량부, 흑미 0.12 내지 0.24 중량부, 찹쌀가루 0.12 내지 0.250 중량부를 포함하는 것인, 김치 제조방법.
3 to 7 parts by weight of thistle, 5 to 10 parts by weight of gasiogapi, 5 to 10 parts by weight of pork potato, 2 to 4 parts by weight of lotus leaves, 20 to 10 parts by weight of Japanese oak, 15 to 5 parts by weight of mushrooms, 20 to 10 parts by weight of mulberry root and 15 to 5 parts by weight of chaga mushrooms, 45 to 10 parts by weight of seaweed, 40 to 10 parts by weight of kelp, 30 to 15 parts by weight of anchovy, 30 to 15 parts by weight of dipori, 30 to 15 parts by weight of yellow pollack spine 1 step of preparing a broth by adding part to water and heating; And,
Pickled Chinese cabbage, red pepper powder, garlic, green onion, chives, onion, ginger, leek, radish, parsley, sesame seeds, stone chrysanthemum, carrot, salted shrimp, canary fish sauce, turmeric powder, pear juice, apple, black rice powder, glutinous rice powder, daebong persimmon, hearing powder Including; a second step of mixing after adding the broth to raw materials including shiitake mushroom powder, chaga mushroom powder, and salt,
The raw materials of the second step and the broth of the first step are mixed in a weight ratio of 9:1 to 7:3,
The raw material is 80 to 65 parts by weight of pickled cabbage, 5.86 to 8 parts by weight of red pepper powder, 2 to 3 parts by weight of radish, 2 to 3.84 parts by weight of garlic, 2 to 3 parts by weight of ginger, 1.64 to 3 parts by weight of ginger per 100 parts by weight of the finished kimchi product. Parts by weight, 0.77 to 1.85 parts by weight of persimmon, 0.5 to 1 parts by weight of leek, 0.5 to chives 1 part by weight, onion 0.5 to 1 part by weight, leek 0.5 to 1 part by weight, shiitake mushroom powder 0.5 to 1 part by weight, chaga powder 0.5 to 1 part by weight, hearing powder 0.27 to 1.5 parts by weight, salt 0.25 to 0.4 parts by weight , 0.15 to 0.72 parts by weight of pear juice, 0.14 to 0.5 parts by weight of parsley, 0.14 to 0.3 parts by weight of carrots, 0.13 to 0.5 parts by weight of sesame seeds, 0.13 to 0.3 parts by weight of apples, 0.12 to 0.2 parts by weight of salted shrimp, 0.12 to 0.3 parts by weight of fish sauce , Turmeric powder 0.12 to 0.25 parts by weight, black rice 0.12 to 0.24 parts by weight, which contains 0.12 to 0.250 parts by weight of glutinous rice powder, kimchi manufacturing method.
상기 1단계는 엉겅퀴, 가시오가피, 돼지감자, 연잎, 엄나무, 상황버섯, 뽕나무 뿌리 및 차가버섯을 물에 첨가하여 가열한 육수를 혼합한 한약재 육수를 제조하는 단계;
미역, 다시마, 황태 등뼈, 멸치 및 디포리를 물에 첨가하여 가열한 다시 육수를 제조하는 단계; 및
상기 한약재 육수와 다시 육수를 혼합하는 단계;
를 포함하는 것인, 김치 제조방법.
The method of claim 1,
The first step is to prepare a herbal broth obtained by adding thistle, gasiogapi, pork potato, lotus leaf, mosquito, mushroom, mulberry root and chaga to water to mix the heated broth;
Preparing a heated dashi broth by adding seaweed, kelp, yellow pollack spine, anchovy and dipori to water; And
Mixing the herbal broth and the broth again;
That containing, kimchi manufacturing method.
Prepared by the manufacturing method of any one of claims 1 and 3, kimchi.
상기 김치는 당뇨병 또는 알코올성 간 손상 예방 또는 개선 효과 또는 면역력 증진 효과를 가지는 것인, 김치.
The method of claim 7,
The kimchi is to have a diabetic or alcoholic liver damage prevention or improvement effect or immunity enhancing effect, kimchi.
A health functional food composition for improving immunity, comprising the kimchi extract extracted from the kimchi of claim 7.
상기 추출물은 동결건조 분말, 압착 추출액, 열수 추출액 및 유기용매 추출액으로 이루어진 군으로부터 선택된 어느 하나인 것인, 면역력 증진용 건강기능식품 조성물.
The method of claim 9,
The extract is any one selected from the group consisting of freeze-dried powder, compressed extract, hot water extract, and organic solvent extract, health functional food composition for improving immunity.
상기 김치추출물은 면역글로불린 E (immunoglobulin E) 수준을 낮추는 것을 특징으로 하는, 면역력 증진용 건강기능식품 조성물.
The method of claim 9,
The kimchi extract is characterized in that to lower the level of immunoglobulin E (immunoglobulin E), health functional food composition for improving immunity.
A health functional food composition for preventing or improving diabetes, comprising the kimchi extract extracted from the kimchi of claim 7.
상기 김치추출물은 혈액 내 고밀도 지질단백질 콜레스테롤 (high-density lipoprotein cholesterol) 수준을 증가시키고, 중성지방, 총콜레스테롤, 저밀도 지질단백질 콜레스테롤 (low-density lipoprotein cholesterol) 및 혈당 수준을 낮추는 것을 특징으로 하는, 당뇨병 예방 또는 개선용 건강기능식품 조성물.
The method of claim 12,
The kimchi extract increases the level of high-density lipoprotein cholesterol in the blood, and lowers the level of triglycerides, total cholesterol, low-density lipoprotein cholesterol, and blood sugar, diabetes. Health functional food composition for prevention or improvement.
A health functional food composition for preventing or improving alcoholic liver damage, comprising the kimchi extract extracted from the kimchi of claim 7.
상기 김치추출물은 혈액 내 알라닌아미노전달효소 (alanine aminotransferase), 아스파르테이트아미노전달효소 (aspartate aminotransferase) 및 빌리루빈 (bilirubin) 수준을 낮추는 것을 특징으로 하는, 알코올성 간 손상 예방 또는 개선용 건강기능식품 조성물.
The method of claim 14,
The kimchi extract is a health functional food composition for preventing or improving alcoholic liver damage, characterized in that it lowers the level of alanine aminotransferase, aspartate aminotransferase, and bilirubin in the blood.
A food composition for improving immunity, comprising the kimchi extract extracted from the kimchi of claim 7.
A food composition for preventing or improving diabetes, comprising the kimchi extract extracted from the kimchi of claim 7.
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KR20160092599A (en) * | 2015-01-27 | 2016-08-05 | 대전대학교 산학협력단 | Phellinus linteus extracts comprising composition for preventing or treating alcoholic liver injury |
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