KR101771692B1 - Composition for Preventing, Treating or Improving Menopausal Syndrome comprising Sparassis crispa Wulf.: Fr. and Lactic Acid Bacteria as Active Ingredient - Google Patents

Abstract

The present invention provides a food composition and a pharmaceutical composition for preventing, ameliorating, or treating the symptoms of menopausal or menopausal symptoms, which comprises the mushroom and the lactic acid bacterium as an active ingredient. The composition of the present invention can effectively prevent, ameliorate, and treat various symptoms appearing in menopausal or menopausal period by suppressing increase in skin temperature, increase in body weight and visceral fat, decrease in bone density, and increase in energy consumption in postmenopausal period . The composition of the present invention can be applied to foods and medicines for preventing, ameliorating and treating menopausal symptoms or menopausal symptoms of women.

Description

TECHNICAL FIELD The present invention relates to a composition for preventing, treating or ameliorating symptoms of menopausal symptoms or menopausal symptoms, which comprises, as an active ingredient, a mushroom and a lactic acid bacterium. and Lactic Acid Bacteria as Active Ingredient}

The present invention relates to a composition for preventing, treating or ameliorating symptoms of menopausal or menopausal symptoms, which comprises an effective ingredient of P. falciparum and Lactobacillus.

Over the last 25 years, the importance of middle-aged social, emotional, and physical changes has been raised for long-term health and well-being of women. Various diseases in postmenopausal women are associated with estrogen deprivation, affecting their life expectancy and quality of life. The estrogen deficiency worsens energy, glucose, lipid and bone metabolism associated with metabolic diseases such as obesity, type 2 diabetes, cardiovascular disease and osteoporosis (Banet al. 2011; Lizcano et al. 2014). Estrogen administration (Banet al., 2011) is used to prevent metabolic disorders in postmenopausal women, but this method increases the risk of breast cancer, endometrial cancer, venous thromboembolism, and stroke (Renoux and Suissa 2011; Rozenberg et al., 2013). Due to these side effects, research has been conducted to replace estrogen with plant estrogen, a natural product derived from plants and having a structure or function similar to estradiol.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have sought to develop a phytoestrogen, which has the efficacy of an estrogen replacement agent for use in hormone replacement therapy for menopausal women, from a natural source. As a result, the present inventors have completed the present invention by experimentally confirming that the combination of P. japonicus and Lactobacillus have remarkably improved menopausal symptom alleviating effect as compared with a single substance of P. aeruginosa or Lactobacillus.

Accordingly, an object of the present invention is to provide a food composition for preventing or ameliorating symptoms of menopausal or menopausal symptoms, which comprises an effective ingredient of P. falciparum and Lactobacillus.

Another object of the present invention is to provide a pharmaceutical composition for the prevention or treatment of menopausal symptoms or menopausal symptoms, which comprises an effective ingredient of P. falciparum and Lactobacillus.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.

According to one aspect of the present invention, there is provided a food composition for preventing or ameliorating symptoms of menopausal or menopausal symptoms comprising an effective ingredient of P. falciparum and Lactobacillus.

According to another aspect of the present invention, there is provided a pharmaceutical composition for the prevention or treatment of symptoms of menopausal or menopausal symptoms comprising an effective ingredient of P. falciparum and Lactobacillus.

The present inventors have sought to develop phytoestrogen, which has the efficacy of an estrogen replacement agent used in hormone replacement therapy for menopausal women, from natural products. As a result, it was experimentally confirmed that the combination of the mushroom and the lactic acid bacteria has a remarkably improved menopausal symptom alleviating effect as compared with the single substance of the mushroom or the lactic acid bacterium.

According to the present invention, when the mixture of the mushroom of the present invention and the mixture of lactic acid bacteria is fed to rats induced by menopause by ovariectomy, the increase of skin temperature is inhibited, the increase in body weight and visceral fat is suppressed, Increased consumption, reduced bone mineral density caused by menopause, reduced insulin resistance, increased HDL cholesterol and decreased LDL cholesterol. From these effects, the composition of the present invention can effectively prevent, ameliorate, and treat various symptoms appearing in menopausal period or menopausal period, and can be used as a health functional food and a pharmaceutical composition.

The sparassis used in the present invention crispa Wulf .: Fr.) refers to a wood-borne fungus belonging to the family Mycobacterium that grows like cabbage in the vicinity of the live tree root or stump of softwood between summer and fall.

According to one embodiment of the present invention, the blossom mushroom used in the composition of the present invention is powdery mushroom itself.

According to another embodiment of the present invention, the mushroom used in the composition of the present invention is produced by a conventional method known in the art for extracting an extract from a natural product, that is, a conventional solvent under the conditions of ordinary temperature and pressure May be an extract which has been separated by use.

In the case of extracting the mushroom extract used in the composition of the present invention by treating the mushroom with an extractant, various extraction solvents may be used. Preferably, a polar solvent or a non-polar solvent can be used. Suitable polar solvents are (i) water, (ii) alcohols (preferably methanol, ethanol, propanol, butanol, n-propanol, iso-propanol, n-butanol, 1-pentanol, , Ethylene glycol or butylene glycol), (iii) acetic acid, (iv) dimethyl-formamide (DMFO) and (v) dimethyl sulfoxide (DMSO). Suitable nonpolar solvents are acetone, acetonitrile, ethyl acetate, methyl acetate, fluoroalkane, pentane, hexane, 2,2,4-trimethylpentane, decane, cyclohexane, cyclopentane, diisobutylene, 1- But are not limited to, pentane, 1-chlorobutane, 1-chloropentane, o -xylene, diisopropyl ether, 2- chloropropane, toluene, 1- chloropropane, chlorobenzene, benzene, diethyl ether, diethylsulfide, Methane, 1,2-dichloroethane, aniline, diethylamine, ether, carbon tetrachloride, and THF.

As used herein, the term " extract " has the meaning conventionally used in the art as a crude extract, but broadly includes fractions obtained by further fractionation of the extract. That is, the extract of Zygomycorrhizae mushroom is obtained not only by using the above-mentioned extraction solvent but also by additionally applying a purification process thereto. For example, a fraction obtained by passing the above extract through an ultrafiltration membrane having a constant molecular weight cut-off value, and a separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity) The fraction obtained by the purification method is also included in the extract of the present invention.

According to the present invention, the granular mushroom used in the composition of the present invention can be obtained by treating the granular mushroom with a suitable solvent, and then obtaining the granular mushroom extract by powder milling in an additional process such as vacuum distillation, freeze-drying or spray drying have.

Lactic acid bacteria suitable for the present invention include various lactic acid bacteria known in the art. As used herein, the term " lactic acid bacteria " refers to a group of bacteria that produce lactic acid as a major product of carbohydrate metabolism. Preferably, the lactic acid bacteria used in the present invention are selected from the group consisting of Lactobacillus , Lactococcus , Leuconostoc , Propionibacterium , Enterococcus , Bifidobacterium Bifidobacterium , Streptococcus , and Pediococcus . More preferably, the lactic acid bacteria used in the present invention are selected from the group consisting of Lactobacillus fermentum , Lactobacillus alimentarius , Lactobacillus sakei , Lactobacillus acidophilus , Lactobacillus casei , Lactobacillus gasseri , Lactobacillus delbrueckii , Lactobacillus bulgaricus , Lactobacillus helveticus , Leuconostoc spp ., Lactobacillus spp ., Lactobacillus spp ., Lactobacillus spp . Leuconostoc mensenteroides , Streptococcus thermophilus , Streptococcus lactis , Enterococcus, faecium ), Enterococcus faecalis faecalis), Bifidobacterium William BP bonus (Bifidobacterium bifidum), Bifidobacterium William Infante Tees (Bifidobacterium infantis , Bifidobacterium brave , and Bifidobacterium longum . Bifidobacterium longum is a lactic acid bacterium selected from the group consisting of Bifidobacterium brave , Bifidobacterium brave , and Bifidobacterium longum . Most preferred is Lactobacillus fermentum .

The 'mixture of mushroom and lactic acid bacteria' used as an active ingredient in the present invention is a mixture of powdery mushroom powder and lactobacillus fermentum powder as a lactic acid bacterium, preferably a mixture of powdery mushroom powder and lactobacillus fermentum powder at a ratio of 15: 1 .

As used herein, the term " comprising as an active ingredient " is meant to include an amount sufficient to achieve efficacy or activity of a mixture of Mushroom and Lactic acid bacteria. The present invention is a composition derived from a natural plant material, such as Zanthoxylum mushroom and Lactobacillus acidus, which has no adverse effect on the human body even when administered in an excessive amount. Therefore, the quantitative upper limit of the composition of the present invention is determined by those skilled in the art .

As used herein, the term " menopausal or menopausal symptoms " refers to symptoms resulting from a decrease in hormone production in postmenopausal women, and menopausal or menopausal symptoms generally include facial flushing, sweating, The present invention relates to the use of a compound of the present invention for the manufacture of a medicament for use in the treatment of a disorder or condition selected from the group consisting of atopic dermatitis, Depression, loss of libido, myalgia, penetration, diabetes, or osteoporosis.

The food composition of the present invention includes all natural forms of processing such as food, functional food, nutritional supplement, health food, and food additives. Food compositions of this type may be prepared in a variety of forms according to conventional methods known in the art.

For example, as a health food, the mushroom and the lactic acid bacterium itself may be prepared in the form of tea, juice, and drink, and may be ingested, granulated, encapsulated and powdered. In addition, the composition of the present invention can be prepared by mixing together the known active ingredients known to have the effect of preventing or ameliorating diseases or symptoms caused by the mushroom and lactic acid bacteria of the present invention and menopausal period.

Foods also include beverages (including alcoholic beverages), fruits and processed foods (such as canned fruits, bottles, jams, maal malaysia, etc.), fish, meat and processed foods such as ham, sausage, ), Breads and noodles (eg udon, buckwheat noodles, ramen noodles, spaghetti, macaroni, etc.), juice, various drinks, cookies, sugar, dairy products such as butter, cheese, edible vegetable oil, margarine, vegetable protein, It can be produced by adding buckwheat or buckwheat sprout extract to foods, frozen foods, various seasonings (eg, soybean paste, soy sauce, sauces, etc.). In order to use the mushroom of the present invention and the lactic acid bacterium in the form of a food additive, it may be prepared in the form of a powder or a concentrated liquid.

In the food composition of the present invention, the preferred content of the mushroom and the lactic acid bacterium may be 0.001 to 50% by weight, preferably 0.1 to 30% by weight, based on the total weight of the food composition.

The pharmaceutical compositions according to the present invention may further comprise a pharmaceutically effective amount of Zanthoxylum mushroom and Lactobacillus acid alone or in combination with one or more pharmaceutically acceptable carriers, excipients or diluents.

The term " pharmaceutically acceptable " as used herein means a non-toxic composition which is physiologically acceptable and which, when administered to humans, does not inhibit the action of the active ingredient and does not normally cause an allergic reaction such as gastrointestinal disorder, dizziness, .

Examples of the carrier, excipient and diluent include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methylcellulose, Polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. The pharmaceutical composition may further include a filler, an anti-coagulant, a lubricant, a wetting agent, a flavoring agent, an emulsifier, and an antiseptic agent.

The term " pharmaceutically effective amount " as used herein refers to an amount that exhibits a higher level of response than the negative control, and preferably refers to an amount sufficient to exhibit the effect of preventing or treating a disease or symptom caused by menopause. The pharmacologically effective amount of the mushroom of the present invention and the lactic acid bacterium is 0.01 to 100 mg / day / kg body weight. However, the pharmaceutically effective amount may be appropriately changed depending on various factors such as the type and severity of the disease, the age, body weight, health condition, sex, administration route and treatment period of the patient.

In addition, the pharmaceutical composition of the present invention may be formulated using methods known in the art so as to provide rapid, sustained or delayed release of the active ingredient after administration to the mammal. The formulations may be in the form of powders, granules, tablets, emulsions, syrups, aerosols, soft or hard gelatine capsules, sterile injectable solutions, sterile powders.

The administration route of the composition of the present invention is not limited thereto, but it can be administered orally or parenterally. Parenteral routes of administration include, for example, various routes such as transdermal, nasal, peritoneal, muscular, subcutaneous or intravenous.

The pharmaceutical composition of the present invention may be administered in combination with a known compound having an effect of preventing or treating a disease or symptom related to menopausal or menopausal period.

As described above, the mixture of the mushroom and the lactic acid bacteria of the present invention can be usefully applied to foods and medicines for the prevention, improvement and treatment of menopausal symptoms of menopausal women.

The features and advantages of the present invention are summarized as follows:

(I) The present invention provides a food composition and a pharmaceutical composition for preventing, ameliorating or treating the symptoms of menopausal or menopausal symptoms, which comprises the mushroom and the lactic acid bacterium as an active ingredient.

(Ii) The composition of the present invention exhibits effects such as increase in skin temperature, increase in body weight and visceral fat in the menopausal period, decrease in bone density and increase of energy consumption, thereby effectively preventing, improving and improving various symptoms appearing in menopausal or menopausal period Can be treated.

(Iii) The composition of the present invention may be usefully applied to foods and medicines for preventing, ameliorating and treating menopausal symptoms of menopausal women.

1 is a structural formula of beta-glucan.
2 is a schematic diagram showing an experimental schedule.
Fig. 3 is a graph showing changes in tail skin temperature (a) and average value (b) of an experimental animal.
FIG. 4 shows the results of measurement of body weight gain (a) and body fat mass (b) in the experimental animals for 11 weeks.
5 is a graph showing the daily intake (a) and the dietary efficiency (b) of an experimental animal.
FIG. 6 shows the result of analyzing the serum glucose level (a) and the curve under the curve (b) of glucose during OGTT (oral glucose tolerance test).
Figure 7 shows the results of analysis of the serum glucose level (a) during the insulin resistance test and the curve backward (b) of the serum glucose during the ITT.
FIG. 8 shows the results of an analysis of bone density of the pelvis (a) and the femur (b) of an experimental animal.
FIG. 9 shows the results of measurement of lean body mass for the abdomen (a) and femur (b) of an experimental animal.

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 .

Throughout this specification, the term "%" used hereinbelow refers to the concentration of a specific substance. Solid / solid (weight / weight)%, solid / liquid (weight / The liquid / liquid is (vol / vol)%.

Example

Experimental material

Ingredients of Mushroom

Mushroom is called cauliflower mushroom in English and its name is Sparassis crispa Wulf. : Fr. And it is the food containing the most beta - glucan among various foods. The beta-glucan contained in the mushroom is 6-branched 1,3-beta-glucan (Fig. 1), and the following structure is repeatedly linked to the dietary fiber.

Vitamin D2 and glucosyl ceramide are known to contain about 0.17 mg and 200 mg / 100 g dry weight, respectively, as other physiologically active ingredients other than beta-glucan, and Zinnia mushroom has a characteristic flavor, octanone, DL-3-octanol and 1-octene-3-ol (ol). In many cases, the content of beta-glucan contained in the mushroom is thought to be similar, but the content is actually different.

In Korea, it is grown in Hwasun and Gangwon provinces in Jeollanam-do, and the content of beta-glucan contained in them is reported to be 43.5 g / 100 g dry weight.

Example 1: Cultivation method of increasing the beta-glucan content of P. japonicus

In the present invention, the content of beta-glucan is changed according to the condition of the culture medium for growing the mushroom, and a method of containing the optimal beta-glucan is developed.

Lactobacillus was cultivated for the cultivation of mushroom cultivar. Lactobacillus was cultivated on a medium containing soybean bean and glutinous rice, Lactobacillus fermentum was used as a plant lactic acid bacteria, and Pichia kluyveri was used as a yeast. Separator ), And then adding the plant-derived lactic acid bacteria to the growth medium for the growth of the mushroom. Nutritional additives for culturing the lactic acid bacteria were prepared by mixing 80% by weight of arabinose, 15% by weight of glutinous rice and 5% by weight of rice bran.

The medium used for cultivating the mushroom was 45% by weight of sawdust, 25% by weight of rice hull, 0, 0.2, 0.4, 0.5, 0.6 and 0.7% by weight of vegetable lactic acid bacteria, . The average weight, mortality and beta-glucan content of the mushroom were measured when cultivated as a medium of Zygomycetes mushroom (Table 1).

Beta-glucan content Lactobacillus % 0 0.2 0.4 0.6 Average weight (g) 15.4 + - 1.2b 16.5 ± 1.2a 16.7 ± 1.5a 16.8 ± 1.4a Mortality (%) 17.5 ± 1.5a 15.2 + - 1.2b 13.5 ± 1.2c 13.7 ± 1.5 c Mistletoe
Beta-glucan content 30.5 ± 2.2c 37.4 ± 1.8b 42.8 ± 1.7a 44.5 ± 1.6a

The content of beta - glucan was higher when the cultivated mushroom was contained in 0.4 and 0.6 wt% of lactic acid bacteria, and the mortality rate was low. In conclusion, the commercial quality and beta - glucan content of P. falciparum was highest when 0.4-0.6 wt% of vegetable lactic acid bacteria were contained in the medium.

Example 2: Animal experiment for improving the symptoms of menopausal symptoms of a composition comprising chrysanthemum mushroom as a main ingredient

Materials and methods

The ovariectomized white paper was supplied with a mixture of Lycopersicum mushroom and Lactic acid bacteria for 3 months Redness, energy, glucose, fat metabolism, and bone metabolism. The experimental design is shown in Fig. The mushroom was cultivated, harvested and cut, and then dried in a hot air dryer at a drying temperature of 55-60 ° C and a hot air velocity of 2.3 m / sec for 10 hours and then pulverized to a mesh of 200 or more. The lactic acid bacteria are Lactobacillus fermentum, (Manufactured by Wolbing LS). The lactic acid bacteria are lyophilized and powdered. Lactic acid bacteria increased the utilization rate of P. falciparum, and 0.1% of lactic acid bacteria was used in the cultivation of P. falciparum. The dietary composition was 43 energy% and the dietary fiber of the group supplemented with the mushroom powder decreased the cellulose. The composition of the dietary composition is shown in Table 2.

Dietary composition Component (g) / group Control group Positive control group Mushroom Lactobacillus Mushroom + Lactic acid bacteria Casein 200 200 200 199 199 Methionine 3 3 3 3 3 Corn starch 282 282 282 282 282 Sucrose 188 188 188 188 188 cellulose 34 34 19 34 19 Corn oil 23 23 23 23 23 shortening 207 207 207 207 207 Mineral Mix 35 35 35 35 35 Vitamin mix 10 10 10 10 10 Choline 2 2 2 2 2 conjugated estrogen (mg) - 2.1 - - - Mushroom - - 15 15 Lactobacillus - - - One One Sum 986 - 986 986 986

Relief of menopausal symptoms

A. Flushing

One symptom of menopausal symptoms is flushing, which suddenly causes fever on the face, which increases the temperature of the skin surface. To measure this in an animal, the surface temperature of the tail was measured weekly with an infrared detector at the appointed time in the afternoon.

As shown in FIG. 3A, weekly changes in body temperature of the tail skin were the highest in the control group, the normal control group was low, and the estrogen-positive control group was almost similar to the normal control group. In the case of the additive, the mushroom + Lactobacillus acidophilus group showed a significantly lower tendency than the control group, but almost the same value as the positive control group. Figure 3b is an average value for the skin temperature of the tail skin for 11 weeks.

B. Energy Ambassador

Change in body weight and body fat

Estrogen is involved in energy metabolism in the body to increase energy consumption by raising the basic metabolism, so when the lack of estrogen energy consumption is reduced and weight appears to increase. In this study, the weight gain of the control group was higher than that of the normal control group for 11 weeks, and the positive control group was significantly lower in weight gain than the control group, but significantly lower than that of the control group (FIG. Lactic acid bacteria group showed higher weight gain than control group and weight gain was significantly lower in control group than in control group. The difference in body weight was closely related to the body fat mass. The amount of EFP (epididymal fat pads) and inguinal fat (abdominal fat) were significantly higher in the control group than in the control group. But did not decrease to the level of the control group (Fig. 4B).

Energy balance

There was no difference in dietary intake between the control and control groups, and there was no difference in the diet supplemented with Mushroom and Lactobacillus (FIG. 5A). When dietary intake was divided by body weight gain, dietary efficiency was significantly higher in control and lactobacillus groups than in normal control group, and the dietary efficiency was decreased as compared with control group in normal control group. However, The diet was higher than the positive control but significantly decreased than the control (Fig. 5b). The dietary mushroom + lactic acid bacteria group had lower dietary efficiency than the mushroom group but not statistically significant (FIG. 5b). In other words, it seems to be related to the decrease of energy consumption in the control group as compared with the normal control group.

The results were the same as expected when the energy consumption was measured by indirect calorimetry, which measures oxygen consumption (VO ₂ ) and carbon dioxide production (VCO ₂ ) (Table 3). Energy expenditure was significantly higher in the normal control group than in the OVX white matter control group, and the estrogen-fed positive control group increased similarly to the normal control group (Table 3). Among the diets, Mushroom + Lactobacillus increased energy consumption, but did not increase as much as normal or positive control. The amount of carbohydrate burning was not different between the OVX white rats and the normal control group Sham white rats, but the fat burning amount was not significantly different between the control rats and the normal control rats , And the positive control group increased the amount of fat burning similar to that of the normal control group, and the growth of Mushroom + Lactobacillus was significantly increased compared to the control group (Table 3).

Energy metabolism division VO ₂
(mL / kg ^0.75 / min) RQ Carbohydrate oxidation
(mL /
kg ^0.75 / min) Fat oxidation (mL /
kg ^0.75 / min) Energy consumption (kcal / kg ^0.75 / day) Control group 12.7 ± 1.9 ^c 0.87 ± 0.09 5.1 ± 0.7 ^ab 4.4 ± 0.6 ^b 89.2 ± 10.2 ^b Positive control group 15.7 ± 2.1 ^a 0.84 + - 0.10 5.3 ± 0.8 ^a 6.4 ± 0.8 ^a 110.2 ± 12.7 ^a Mushroom 13.4 ± 1.7 ^bc 0.86 ± 0.08 5.3 ± 0.7 ^a 4.7 ± 0.6 ^b 93.8 ± 10.7 ^b Lactobacillus 12.7 ± 1.6 ^c 0.86 ± 0.09 5.0 ± 0.7 ^ab 4.4 ± 0.7 ^b 88.7 ± 9.6 ^b Flower + lactic acid bacteria 14.7 ± 1.6 ^b 0.83 ± 0.09 4.5 ± 0.7 ^b 6.4 ± 0.7 ^a 103.3 ± 11.5 ^a Normal control group 16.2 ± 2.2 ^a 0.86 ± 0.08 5.6 ± 0.7 ^a 6.5 ± 0.8 ^a 113.5 ± 12.8 ^a

C. Glucose Metabolism

Changes in blood glucose and serum insulin concentrations were measured after oral administration of 2 g glucose / kg body weight every 2 months. Glucose in serum was measured by Beckman Glucose Analyzer II. Serum insulin concentrations were measured by ELISA using the Rat Insulin Specific ELISA Kit (Linco Research Inc. St. Dharles, USA). Fasting blood glucose was higher in the control group OVX white rats than in the normal control group Sham rats. All of the Oyster mushroom, Blossom mushroom, Lactobacillus acidophilus, and Lactobacillus acidophilus supplemented with OVX rats had lowering of blood glucose level and decreased to a positive control level (Table 4).

Fasting serum insulin levels were lower in the Sham white rats than in the OVX white rats. All of the mushrooms had lower serum insulin levels than those of the control group, but they were not reduced to the normal control level. However, Zygomycetes mushroom + Lactobacillus only reduced serum insulin levels to a normal control level (Table 4).

HOMA-IR, an indicator of insulin resistance, was calculated by fasting glucose and serum insulin concentrations, which means that the higher the insulin resistance, the higher the insulin resistance. HOMA-IR increased more than two fold in OVX rats as compared with Sham white rats, and decreased insulin resistance in the order of Mushroom, Mushroom, Lactobacillus, Mushroom and Lactic acid bacteria (Table 4). HOMA-B is an index of fasting insulin concentration and insulin secretion ability to calculate blood glucose, which is lower in the normal control than in the control group, indicating that the control group is insulin secreted more than necessary. HOMA-B was decreased in the positive control group similar to that of the normal control group, and the values of the mushroom and lactobacillus were similar to those of the positive control group, while the values of the mushroom + lactic acid bacteria were lower than those of the control group (Table 4).

Glucose metabolism division Fasting serum glucose Fasting serum insulin HOMA-IR HOMA-B Control group 122.2 + 1.7 ^a 2.87 ± 0.42 ^a 8.4 ± 0.95 ^a 367.2 ± 44.4 ^a Positive control group 112.9 ± 2.1 ^b 1.96 ± 0.34 ^b 5.5 ± 0.58 ^bc 282.5 ± 31.7 ^b Mushroom 115.8 ± 3.4 ^b 2.05 ± 0.31 ^b 5.9 ± 0.65 ^b 279.7 ± 39.5 ^b Lactobacillus 116.6 ± 1.7 ^b 1.81 + - 0.34 ^b 5.2 ± 0.58 ^c 256.4 ± 30.9 ^b Blossom + lactic acid bacteria 113.7 ± 2.6 ^b 1.77 ± 0.26 ^bc 4.5 ± 0.46 ^d 226.6 ± 28.4 ^c Normal control group 99.8 ± 1.4 ^c 1.48 0.31 ^c 3.6 ± 0.41 ^e 288.8 ± 31.9 ^b

In the oral glucose tolerance test, the peak glucose level was increased in the control group OVX rats compared to the normal control group Sham rats when the glucose level was increased after the glucose uptake and the peak glucose level was reached, and the decreasing slope was also decreased when the peak glucose level was decreased (Fig. On the OVX white paper, the positive control, Mushroom + Lactobacillus showed a peak value similar to that of the normal control group, and the area under the curve (AUC) was also lower in the first part of the oral glucose tolerance curve, 0-45 minutes . The AUC of the second part of the oral glucose tolerance test curve was lower than that of the control group, and the positive control group, the blossom mushroom + lactic acid bacterium was lower than that of the normal control group, and the AUC of the second part of the mushroom group and lactic acid bacteria was also lower than that of the control group 6b). The insulin tolerance test (ITT), which indicates the degree of insulin resistance, injected insulin at 0.75 IU insulin / kg BW without meal for 6 hours. Before starting, blood glucose was also higher in the control OVX rats than in the normal control group Sham white rats. The insulin infusion slowed blood glucose decline and the lowest blood glucose level was higher. In the positive control group, the blood sugar decline was slower (Fig. 7A). In the OVX rats, the administration of Zygomycetes mushroom + Lactobacillus showed similar blood glucose changes in the 1st and 2nd parts as in the normal control group, and the affinity for the insulin was similar to that of the normal control group (Fig. 7b). The insulin sensitivity of lactic acid bacteria was also improved compared to the OVX white paper, but lower than that of the mushroom + lactic acid bacteria (Fig. 7b). As a result, in the OVX rats, the insulin resistance involved in the regulation of blood glucose is increased and the insulin secretion is increased to overcome it, but the insulin resistance is not overcome and the blood sugar seems to be regulated higher than normal. In the OVX white paper, it was found that the administration of Mushroom + Lactic acid bacteria normalized the blood glucose control to a similar level as the positive control estrogen.

D. Lipid metabolism

Compared with the normal control group Sham white paper, the control group, OVX white rats, showed that serum total cholesterol, LDL cholesterol and HDL cholesterol levels were low (Table 5). The positive control with estrogen normalized serum lipid levels, but HDL cholesterol did not increase as normal controls. The concentrations of HDL-cholesterol were almost the same as those of the control group, and the concentration of serum triglyceride was also decreased (Table 5). However, serum LDL cholesterol levels were similar to those of the control group. In conclusion, serum lipid metabolism shows the most effective improvement in the OVX white rats when administered with Mushroom + Lactobacillus.

Serum lipid profile division Total cholesterol HDL cholesterol LDL cholesterol Triglyceride Control group 146.4 ± 16.4a 17.7 ± 1.8 c 106.9 ± 11.0a 108.8 ± 12.2a Positive control group 123.2 ± 12.5b 20.9 ± 2.2b 86.4 ± 9.1b 79.4 8.3c Mushroom 149.1 ± 15.2a 24.8 ± 2.6a 107.3 + - 12.0a 85.4 ± 8.9 c Lactobacillus 147.4 ± 15.2a 19.9 ± 2.2c 106.1 + - 11.0a 107.1 + - 12.0a Flower + lactic acid bacteria 126.3 + - 13.0b 24.1 ± 2.5a 84.8 + - 8.8b 87.1 ± 9.1 c Normal control group 125.1 + - 13.0b 24.9 ± 2.8a 77.2 ± 8.0 c 106.8 ± 12.7a

E. Bone mineral density and muscle mass

Bone mineral density (BMD) of the spine, right femur and tibia was measured at 4, 8, and 16 weeks after surgery and ovariectomy using bone mineral density meter (PIXIMUSTM, Lunar, USA) . After OVX surgery and diet, BMD of the pelvis was decreased compared to the normal control, estrogen administration showed almost the same BMD as the normal control group, and the growth of Mushroom + Lactobacillus was also higher than that of Mushroom or Lactobacillus 8a).

The BMD of the femur was slightly different from that of the pelvis. The BMD of the control group was significantly higher than that of the control group, and the BMD of the control group was not increased as compared with that of the control group. ). The amount of lean body mass in the pelvis and abdomen was higher than that of the control group, whereas that of the control group and the control group was higher than that of the control group (Fig. 9A). The femur also showed the same results as the pelvic region. In particular, the content of LBM was increased together with the positive control group of Brassica mushroom + Lactobacillus (Fig. 9B).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (11)

A food composition for preventing or ameliorating menopausal symptoms or menopausal symptoms comprising as an active ingredient a mixture of Sparassis crispa Wulf .: Fr. and Lactobacillus fermentum , said menopausal or postmenopausal symptoms being a decrease in female hormone production Or an increase in visceral fat, which is caused by osteoporosis, osteoporosis, weight gain or visceral fat increase.
delete delete The food composition according to claim 1, wherein the composition inhibits an increase in skin temperature.
The food composition according to claim 1, wherein the composition inhibits weight or visceral fat increase.
The food composition of claim 1, wherein the composition increases energy expenditure.
2. The food composition according to claim 1, wherein the composition inhibits a decrease in bone density.
2. The food composition of claim 1, wherein the composition reduces insulin resistance. 2. A food composition for preventing or ameliorating symptoms of menopausal or menopausal symptoms.
The food composition of claim 1, wherein the composition increases HDL cholesterol and reduces LDL cholesterol.
A pharmaceutical composition for the prevention or treatment of menopausal symptoms or menopausal symptoms comprising a mixture of Sparassis crispa Wulf .: Fr. and Lactobacillus fermentum as an active ingredient, wherein said menopausal symptoms are selected from the group consisting of female hormone production Wherein the osteoporosis, weight gain, or visceral fat increase resulting from a decrease in the number of osteoporosis, osteoporosis, osteoporosis, or osteoporosis is reduced. delete

Images