KR101948581B1 - Compositions for improving or enhancing memory comprising extracts of puffed red ginseng, fruit of a chinese matrimony vine and cornus officinalis - Google Patents

Abstract

The present invention relates to a composition for enhancing or enhancing memory performance and a health functional food containing the expanded red ginseng extract, Gugija extract and corn oil extract as an active ingredient. The expanded red ginseng extract according to the present invention exhibits a superior effect on the neuronal cell protective activity compared to the normal red ginseng extract. The composition of the present invention containing the expanded red ginseng extract as an active ingredient is useful for improving or enhancing memory Can be used. Particularly, a composition comprising a mixture of Gugija extract and corn oil extract at a specific ratio has a remarkably excellent neuronal cell protective activity, and this optimum mixing ratio has a remarkable effect. On the other hand, red ginseng, gugija and marine oil can be edible as natural medicinal plants, and therefore, the composition of the present invention containing the extract derived therefrom has safety advantages for long-term use.

Description

TECHNICAL FIELD The present invention relates to a composition for enhancing or improving memory performance comprising red ginseng, red ginseng, gugija and corn oil extract as effective ingredients.

The present invention relates to a composition for enhancing or enhancing memory performance and a health functional food containing the expanded red ginseng extract, Gugija extract and corn oil extract as an active ingredient.

Memory refers to the ability to think of things in the past in a conscious or unconscious state, especially where learning and memory are closely related and should always be considered simultaneously. Memory can be divided into unconscious nondeclarative memory, which includes the acquisition of skills and habits, and declarative memory, which can be reproduced consciously, such as events or events that occurred in the past. However, if complicated behaviors such as driving or playing the piano are habituated, repetition can turn narrative memory into non-narrative memory, as can be done unconsciously.

Descriptive memory is a working memory that focuses on the information currently being given and temporarily stores it for a few seconds, a short-term memory that lasts from a few hours to a few days, And long-term memory (remote memory). Short-term memory includes a period of transition from long-term memory to current events. During this period, memory storage is vulnerable to forgetfulness, but once stored in long-term memory, it is not easily forgotten if there is serious damage to the brain.

On the other hand, as the social environment is diversified, people are exposed to more stimuli and prompt brain activities to accommodate these stimuli. In particular, with the recent economic growth, environmental destruction caused by industrialization and industrialization, water pollution, and flooding of instant foods are threatening our health condition, and excessive consumption of nutrition due to meat diet centered on meat- The lack of exercise due to the development of civilization not only promotes obesity but also causes chronic degenerative diseases such as arteriosclerosis, hypertension, coronary heart disease, myocardial infarction, angina pectoris and stroke due to these obesity . In addition, Alzheimer-type dementia patients of the elderly are increasing year by year. In addition, adolescents, especially examinees, have long-term learning activities that not only make them feel tired of their brains, but they also are seriously affected by the healthy development of their brains. Therefore, it is urgently required to develop a method of clearing the tired brain by enhancing the complexity of the society and competition of the entrance examination, thereby improving the memory and promoting the recovery of fatigue.

To meet this need, various treatment methods and memory-related conditions have been studied for the treatment of memory impairment, memory enhancement or activation of brain function. As an example, it has been found that memory impairment is associated with aging processes or neurodegenerative diseases such as Alzheimer's disease, and memory impairment following brain injury or multiple infarct dementia. Many compounds and therapies have been studied that can improve the cognitive process, that is, improve memory and retain it for a longer period of time.

However, it has been pointed out that a synthetic compound may cause toxicity when applied in vivo. In order to overcome these problems, herbal medicines or functional drugs Food and the like are being developed.

Accordingly, the present inventors have found the possibility of a functional material for enhancing, enhancing and improving the memory ability of a mixed extract obtained by blending a medicinal plant extract with a red ginseng extract, and in particular, a red ginseng extract and a marine oil extract In a specific composition ratio, the present inventors have accomplished the present invention by confirming a remarkably excellent neuronal cell protective activity.

Korean Patent Publication No. 10-2015-0047687 Korean Patent Publication No. 10-2004-0062273

Accordingly, an object of the present invention is to provide a composition which is excellent in nerve cell protection activity without adverse effects on living body, and can effectively improve or enhance memory.

Another object of the present invention is to provide a health functional food which is excellent in nerve cell protection activity without adverse effects on the living body and can effectively improve or enhance the memory ability.

In order to achieve the above-mentioned object of the present invention,

The present invention provides a composition for improving or enhancing memory capacity comprising expanded red ginseng extract as an active ingredient.

In one embodiment of the present invention, the expanded red ginseng may be manufactured by puffing with hot air at 250 to 260 ° C for 60 to 80 hours.

In one embodiment of the present invention, the composition may further comprise gugija extract and corn oil extract.

The In one embodiment, the composition may include a ratio of 1: 2: 7 in weight of the puffed red ginseng extract, gugija extract, and corn oil.

In addition, the present invention provides a health functional food for improving or enhancing memory performance comprising puffed red ginseng extract, gugija extract and corn oil extract as effective ingredients.

The In one embodiment, the puffed red ginseng extract, gugija extract and corn oil extract may be contained at a weight ratio of 1: 2: 7.

The In one embodiment, the food may be selected from the group consisting of beverage, meat, chocolate, foodstuff, confectionery, pizza, ramen, other noodles, gums, candy, ice cream, alcoholic beverages, .

The expanded red ginseng extract according to the present invention shows excellent effects on the protective activity against neurons and the sensory properties of red ginseng extract compared to common red ginseng extract. The composition of the present invention containing the expanded red ginseng extract as an active ingredient is useful for improving or enhancing memory . ≪ / RTI > Particularly, a composition comprising a mixture of Gugija extract and corn oil extract at a specific ratio has a remarkably excellent neuronal cell protective activity, and this optimum mixing ratio has a remarkable effect. In addition, since red ginseng, gugija, and corn oil can be edible as natural medicinal plants, the composition of the present invention containing an extract derived therefrom has safety advantages even for long-term use.

1 is a graph showing changes in ginsenoside content of red ginseng according to the expansion conditions.
FIG. 2 is a graph showing the cell survival rate after pretreatment of each of the expanded red ginseng extract and the medicinal crop extract with the neuron (SH-SY5Y), followed by treatment with hydrogen peroxide. That is, it shows the protective activity of neurons by hydrogen peroxide according to pretreatment samples.
FIG. 3 is a graph showing the cell survival rate after pretreating each of the compositions prepared by mixing the nebulized cells (SH-SY5Y) with the red ginseng extract, Gugija extract, and the extract of corn oil, at various ratios, and then treating with hydrogen peroxide. That is, it shows the protective activity of neurons by hydrogen peroxide upon pretreatment of each composition.

The present invention provides a composition comprising expanded red ginseng extract as an active ingredient.

In the present specification, 'puffed red ginseng' refers to red ginseng subjected to puffing processing, and in the narrow sense of 'puffing', the grains and legumes are pressurized and heated to rapidly return to normal pressure, (Rice cake, popcorn or the like) in which evaporation of water rapidly occurs due to rapid heating to form a porous structure, or a dough mixed with a swelling agent is rapidly heated , CO _2, and the like to generate a porous structure.

In the following examples of the present invention, expanded red ginseng was prepared by puffing with hot air at 250 to 260 DEG C for 60 to 80 hours.

Puffed red ginseng prepared through this process is characterized not only by the main ginsenoside content but also by the bitterness reducing effect, which is higher than that of the existing red ginseng.

In the following examples of the present invention, it was confirmed that the content of Rg1, Re, Rf, Rk1, and Rg5 of expanded red ginseng was higher than that of normal red ginseng, and the content of Rk1 and Rg5 was increased more than twice Reference).

The composition of the present invention can be used for various purposes and applications requiring improvement of memory, and more specifically, it is possible to improve or enhance the memory ability of articles applied in various industrial fields such as medicines, foods (e.g., beverage compositions) It can also be used as a material for pharmaceutical preservatives, food preservatives, pharmaceutical additives, food additives and pet feed additives.

Hereinafter, the present invention has been described in detail in the form of pharmaceuticals and foods to which the composition of the present invention can be applied.

The composition of the present invention may be a pharmaceutical composition for the prevention or treatment of degenerative brain diseases containing the expanded red ginseng extract as an active ingredient.

In one embodiment of the present invention, the expanded red ginseng may be manufactured by puffing with hot air at 250 to 260 ° C for 60 to 80 hours.

In another embodiment of the present invention, the composition may further comprise gugija extract and corn oil extract. Preferably, the ginseng extract, gugija extract and corn oil extract may be contained at a weight ratio of 1: 2: 7 .

The pharmaceutical composition of the present invention can be prepared by using pharmaceutically acceptable and physiologically acceptable adjuvants in addition to the above-mentioned active ingredients. Examples of the adjuvants include excipients, disintegrants, sweeteners, binders, coating agents, swelling agents, lubricants, A lubricant or a flavoring agent can be used.

The pharmaceutical composition may be formulated into a pharmaceutical composition containing at least one pharmaceutically acceptable carrier in addition to the above-described active ingredients for administration.

The pharmaceutical composition may be in the form of granules, powders, tablets, coated tablets, capsules, suppositories, liquids, syrups, juices, suspensions, emulsions, drops or injectable solutions. For example, for formulation into tablets or capsules, the active ingredient may be combined with an oral, non-toxic pharmaceutically acceptable inert carrier such as ethanol, glycerol, water, and the like. Also, if desired or necessary, suitable binders, lubricants, disintegrants and coloring agents may also be included as a mixture. Suitable binders include, but are not limited to, natural sugars such as starch, gelatin, glucose or beta-lactose, natural and synthetic gums such as corn sweeteners, acacia, tracker candles or sodium oleate, sodium stearate, magnesium stearate, sodium Benzoate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum and the like. Acceptable pharmaceutical carriers for compositions that are formulated into a liquid solution include sterile solutions suitable for the living body such as saline, sterile water, Ringer's solution, buffered saline, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, One or more of these components may be mixed and used. If necessary, other conventional additives such as an antioxidant, a buffer, and a bacteriostatic agent may be added. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to formulate into injectable solutions, pills, capsules, granules or tablets such as aqueous solutions, suspensions, emulsions and the like. Further, it can be suitably formulated according to each disease or ingredient, using the method disclosed in Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA as an appropriate method in the field.

In one embodiment of the present invention, the expanded red ginseng extract of the present invention may be contained in an amount of 0.00001 to 99.9% by weight based on the total weight of the composition.

In another embodiment of the present invention, the expanded red ginseng extract of the present invention may be contained at a concentration of 0.1 to 1000 μg / ml with respect to the composition.

Degenerative brain diseases in which the pharmaceutical composition of the present invention may exhibit a therapeutic effect include stroke, paralysis, dementia, Alzheimer's disease, Parkinson's disease, Huntington's disease, Pick's disease or Creutzfeld- But is not limited thereto.

The present invention also provides a method of preventing or treating a degenerative brain disease comprising the step of administering the pharmaceutical composition to a suspected individual of degenerative brain disease.

In the present invention, the suspected individual of the degenerative brain disease refers to all animals including humans who have developed or can develop degenerative brain diseases. The pharmaceutical composition containing the expanded red ginseng extract of the present invention may be administered to the suspect object of degenerative brain disease By administering, the individual can be treated efficiently. Degenerative brain diseases are as described above.

The term "administering" as used herein means introducing the pharmaceutical composition of the present invention to a suspect individual with degenerative brain disease by any suitable method, and the administration route may be a variety of oral or parenteral routes Lt; / RTI >

The method of treatment of the present invention may comprise administering a pharmaceutically effective amount of a pharmaceutical composition comprising expanded red ginseng extract.

The term " pharmaceutically effective amount " as used herein means an amount sufficient to treat a disease at a reasonable benefit / risk ratio applicable to medical treatment and the effective dose level will vary depending on the species and severity, age, The type of disease, the activity of the drug, the sensitivity to the drug, the time of administration, the route of administration and rate of release, the duration of the treatment, factors including co-administered drugs, and other factors well known in the medical arts. The composition of the present invention may be administered as an individual therapeutic agent or in combination with another therapeutic agent, and may be administered sequentially or simultaneously with a conventional therapeutic agent. And can be administered singly or multiply. It is important to take into account all of the above factors and to administer the amount in which the maximum effect can be obtained in a minimal amount without adverse effect, and can be easily determined by those skilled in the art. The preferred dosage of the composition of the present invention will depend on the condition and the weight of the patient, the degree of disease, the type of drug, the route of administration, and the period of time, and the appropriate total daily dose can be determined by treatment within the proper medical judgment.

The composition of the present invention may also be a food composition, which may contain the active ingredient, expanded red ginseng extract.

In one embodiment of the present invention, the expanded red ginseng may be produced by puffing with hot air at 250 to 260 ° C for 60 to 80 hours.

In another embodiment of the present invention, the composition may further comprise gugija extract and corn oil extract in addition to the puffed red ginseng extract.

In another embodiment of the present invention, the expanded red ginseng extract, Guji extract, and corn oil extract may be contained in the composition in a weight ratio of 1: 2: 7.

In another embodiment of the present invention, the food composition may be a " beverage composition ".

In addition, the food composition of the present invention may contain, in addition to the above-mentioned effective ingredients, various flavors or natural carbohydrates as an additional ingredient as well as ordinary food compositions.

Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. The above-described flavors can be advantageously used as natural flavorings (tau martin), stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.).

The food composition of the present invention can be formulated in the same manner as the above pharmaceutical composition and used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, beverages, meat, chocolates, foods, confectionery, pizza, ram noodles, other noodles, gums, candy, ice cream, alcoholic beverages, vitamin complexes, .

In addition, the food composition may contain, in addition to the active ingredient, a flavor such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and heavies (cheese, chocolate, etc.), pectic acid and its salts, A salt thereof, an organic acid, a protective colloid thickener, a pH adjusting agent, a stabilizer, a preservative, a glycerin, an alcohol, a carbonating agent used in a carbonated drink, and the like. In addition, the food composition of the present invention may contain natural fruit juice and pulp for the production of fruit juice drinks and vegetable drinks.

Such an active ingredient of the present invention is a substance extracted from a natural medicinal plant and has almost no side effects such as a synthetic chemical, so that it can be safely used for long-term administration for the purpose of imparting the function of improving, improving or promoting memory.

The present invention may also be a health functional food for improving or promoting memory, which comprises puffed red ginseng extract, gugija extract and corn oil extract as an active ingredient.

The active ingredients of the health functional food, red ginseng extract, gingival extract, and corn oil extract, may be contained at a weight ratio of 1: 2: 7.

The health functional food of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, and circles for the purpose of improving or improving memory performance.

In the present invention, the term " health functional food " refers to a food prepared or processed using raw materials or ingredients having useful functions in accordance with the Act on Health Functional Foods, and the nutrients are controlled Physiological action, etc., for the purpose of obtaining a beneficial effect.

The health functional foods of the present invention may contain conventional food additives and, unless otherwise specified, whether or not they are suitable as food additives are classified according to the General Rules for Food Additives approved by the Food and Drug Administration, Standards and standards.

Examples of the items listed in the above-mentioned "food additives" include chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as persimmon extract, licorice extract, crystalline cellulose, high color pigment and guar gum; L-glutamic acid sodium preparations, noodle-added alkalis, preservative preparations, tar coloring preparations and the like.

For example, the health functional food in the form of tablets may be prepared by granulating a mixture obtained by mixing the active ingredient of the present invention with an excipient, a binder, a disintegrant and other additives, granulating the mixture in a conventional manner, The mixture can be directly compression molded. In addition, the health functional food of the tablet form may contain a mating agent or the like if necessary.

The hard capsule of the capsule-type health functional food may be prepared by filling a normal hard capsule with a mixture of the active ingredient of the present invention and an additive such as an excipient. The soft capsule is prepared by mixing the active ingredient with an additive such as an excipient Can be prepared by filling a mixture into a capsule base such as gelatin. The soft capsule may contain a plasticizer such as glycerin or sorbitol, a coloring agent, a preservative and the like, if necessary.

The health functional food of the ring form can be prepared by molding a mixture of the active ingredient of the present invention and an excipient, a binder, a disintegrant, etc. by a conventionally known method, and if necessary, Alternatively, the surface may be coated with a material such as starch or talc.

The granular health functional food may be prepared by granulating a mixture of the active ingredient of the present invention with an excipient, a binder, a disintegrant, etc. by a conventionally known method, and may contain a flavoring agent, have.

The health functional food containing the puffed red ginseng extract, Gugija extract and the extract of corn oil as an active ingredient of the present invention has been experimentally proved as an excellent neuroprotective effect as shown in the following examples, and is effective for improving or enhancing memory.

The health functional food may be a beverage, a meat, a chocolate, a food, a confectionery, a pizza, a ramen, a noodle, a gum, a candy, an ice cream, an alcoholic beverage, a vitamin complex and a health supplement food.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are for illustrating the present invention specifically, and the scope of the present invention is not limited to these examples.

< Example  1>

Analysis of ginsenosides according to the preparation and processing conditions of puffed red ginseng

<1-1> Production of puffed red ginseng

Four years old ginseng cultivated in Geumsan area was purchased from Geumsan Wholesale ginseng center and 300kg was put into the washing machine, and the dishwasher was rotated for about 15 to 20 minutes until it was washed with clear water. The washed ginseng was separated into root and tail, and then ginseng was added to the ginseng. The fresh ginseng was transferred to a dryer and dried at 55 ° C for 3 days. The dried material was transferred to a cotton paddy field and dried for about 15 days.

The red ginseng root (140 kg) and the red ginseng (60 kg) produced in this process were heated and heated in a hot air blower (PROASTER COFFEE ROASTER) at a weight ratio of 7: 3. 250 ℃, 70 hours, 80% wind ② 260 ℃, 65 hours, 80% wind ③ 260 ℃ 80 hours, 80% wind. At this time, the pressure was performed under atmospheric pressure.

The expanded red ginseng prepared according to the expansion conditions were named 'RGP1', 'RGP2', and 'RGP3', respectively.

<1-2> Analysis of ginsenoside content

The ginsenoside components of the prepared expanded red ginseng of the present invention were analyzed by using Younglin YL9100 and flowing the water (liquid A) and ACN (liquid B) at a flow rate of 1.0 mL / min under the following gradient conditions (See Tables 1 and 2 below).

HPLC conditions for ginsenoside analysis Control element Condition HPLC YoungLin YL9100 Volume 10 uL column GL sciences ODS-3 (4.6 × 150 mm, 5 μm) Mobile phase Solvent A: Water, Solvent B: Acetonitrile Flow rate 1.0 mL / min Detection wavelength 203 nm Column temperature 30 ℃

Solvent conditions for ginsenoside analysis Time (minutes) Acetonitrile (%) Water (%) 0 20 80 5 20 80 20 23 77 25 30 70 30 40 60 35 50 50 60 85 15 62 85 15 65 20 80 70 20 80

As a result, the contents of eight kinds of ginsenosides Rg1, Re, Rf, Rd, Rg3 (s), Rk1, Rg5 and Rb1 were measured as shown in Fig. 1 and Table 3. As a result, Compared with the present invention, the purified red ginsengs (RGP1, RGP2 and RGP3) showed relatively high contents of ginsenosides Rg1, Re, Rf, Rk1 and Rg5. The total ginsenoside content was the highest in RGP2 in the order of RGP2> RGP3> RGP1> control group. In addition, it was confirmed that Rk1 and Rg5 were two-fold higher in RGP2 than in the control group.

Changes in the content of ginsenosides in red ginseng according to puffing conditions (unit: mg / g) Gin Senocide Sample Control group RGP1 RGP2 RGP3 Rg1 6.08 6.74 6.15 6.55 Re 4.37 4.89 4.47 4.8 Rf 2.6 2.82 2.88 2.72 Rb1 11.09 10.82 11.03 10.38 Rd 0.7 0.66 0.65 0.63 Rg3 (s) 0.2 0.21 0.34 0.2 Rk1 0.07 0.13 0.16 0.11 Rg5 0.17 0.27 0.45 0.25 total 25.04 27.14 27.52 25.64

< Example  2>

Sensory evaluation of puffed red ginseng

The sensory test was performed to confirm whether the puffed red ginseng prepared in Example 1 was improved in bitter taste compared to the existing red ginseng.

For the sensory evaluation, the taste score of red ginseng was evaluated by 7 points scale, and 1 point for 'very used' and 7 points for 'very sweet' were given in the range of 1 ~ 7 points. Respectively. To improve the objectivity of the taste evaluation, one taste was evaluated and the next taste was evaluated at an interval of 5 minutes. The order of taste was randomized in each panel.

The criteria for panel evaluation are shown in Table 4 below.

Evaluation standard □ □ □ □ □ □ □ Very sweet
(7) Sweet
(6) It's a little sweet.
(5) usually
(4) Write a little
(3) write
(2) Very Write (1)

Likelihood evaluation result Evaluation sample Likelihood General red ginseng 2.4 Puffed red ginseng 1 (RGP1) 4.2 Puffed red ginseng 2 (RGP2) 4.8 Puffed red ginseng 3 (RGP3) 3

As a result, as shown in Table 5, it was confirmed that the degree of preference of puffed red ginseng was higher than that of normal red ginseng, and the purity of red ginseng 2 (RGP2) was particularly high.

As a result, it was confirmed that the puffing process is effective in not only improving the ginsenoside content of red ginseng but also alleviating the bitter taste.

< Example  3>

Preparation of Puffed Red Ginseng Extract and Six Medicinal Plant Extracts

<3-1> Production of puffed red ginseng extract

1 kg of the purified red ginseng (RGP1, RGP2, RGP3) prepared in Example 1 was added 10 times as much purified water and extracted three times at 80 ° C for 6 hours using a stirrer. The mixture was concentrated under reduced pressure to a concentration of 65 brix, Lyophilized, powdered and stored frozen.

<3-2> Production of common red ginseng extract

Four years old ginseng grown in Geumsan area was added to the ginseng stage and grown at 95 ℃ for 2 hours. The fresh ginseng was transferred to a dryer and dried at 55 ° C for 3 days. 1 kg of red ginseng prepared by sun drying for about 15 days was added to purified water, and the mixture was extracted with 3 times at 80 ° C for 6 hours using a stirrer, and then concentrated under reduced pressure to a concentration of 65 brix to obtain red ginseng extract Respectively. They were lyophilized, powdered and stored frozen.

&Lt; 3-3 > Production of Gugija extract

Gugija purchased Gugija (fruit) grown in Cheongyang area in Geumsan. 1 kg of gojiji was added with 10 times of purified water and ultrasonicated for 5 minutes. The mixture was then extracted three times at 80 ° C for 6 hours using a stirrer, and then concentrated under reduced pressure to prepare a 5 brix gugija extract. Respectively.

<3-4> Production of Lotus root extract

The lotus root was purchased from the Geumsan complex in Jeungsan area. The extract was extracted in the same manner as in Example <3-3>.

<3-5> Preparation of bokbunja extract

The bokbunja were purchased from the Geumsan municipality in Andong area. The extract was extracted in the same manner as in Example <3-3>.

<3-6> Manufacture of sea horse chestnut extract

Sansa was purchased and used in the Geumsan Pavilion in the Gangwon Yeongwol area. The extract was extracted in the same manner as in Example <3-3>.

<3-7> Preparation of Omija extract

Omija purchased and used Omija (fruit) grown in Andong area in Gyeongbuk Province. The extract was extracted in the same manner as in Example <3-3>.

<3-8> Manufacture of Corn oil extract

Cornus japonica was purchased from Jeonnam Gurye in Jinsan, and was used for the purchase. 1 kg of corn oil was added with 10 times of purified water and ultrasonicated for 5 minutes. The mixture was then extracted three times for 6 hours at 80 ° C using a stirrer, and then concentrated under reduced pressure to prepare a 4 brix corn oil extract. Respectively.

< Example  4>

Assessment of memory improvement activity by extract

The survival rate of SH-SY5Y (Korean Cell Line Bank) neurons was measured from the oxidative stress induced by hydrogen peroxide in each of the extracts prepared in Example 3 above.

In detail, SH-SY5Y cells were cultured in DMEM containing 10% FBS at 37 ° C and 5% CO ₂ , and then the number of cells was measured according to the experimental conditions, and a certain amount was added to a 96-well plate. (Sample extract) was pretreated 4 hours before the treatment with hydrogen peroxide. Cell viability was measured at 24 hours after the treatment with hydrogen peroxide. Cell viability analysis was performed according to each method. The WST-1 assay was performed for the cell viability assay.

As a result, as shown in Fig. 2 and Table 6, the cell survival rate of neurons was 33.9% in the group treated with hydrogen peroxide alone compared with 100% in the non-treated group, whereas the survival rate of the expanded red ginseng 2 (RGP2 (RGP1) Extract Treatment> Red Ginseng 3 (RGP3) Extract Treatment> Red ginseng Extract treatment showed the highest cytoprotective activity in the pretreated group of RGP2 extract, In 6 medicinal crops, the highest activity was shown in the order of acidulant extract> Gugija extract> Sansa extract> Lotus root extract = Omiza extract> Bokbunja extract.

Measurement of nerve cell protection activity by hydrogen peroxide in puffed red ginseng and herb sample Survival rate (%) Non-treatment 100.0 ± 2.7 Hydrogen peroxide treatment 39.6 ± 0.5 Red ginseng extract treatment 41.3 ± 0.5 RGP1 extract treatment 42.3 ± 0.7 RGP2 extract treatment 43.0 ± 0.5 RGP3 extract treatment 42.2 ± 1.9 Gugija extract treatment 43.5 ± 0.5 Lotus root extract treatment 41.8 ± 0.8 Bokbunja extract treatment 37.8 ± 0.6 Sansa extract treatment 42.0 ± 0.6 Omija extract treatment 41.8 ± 0.8 Corn oil extract treatment 44.0 + - 0.4

As a result of the above experiment, RGP2 extract showed the highest neuronal cell protective activity among the red ginseng extracts of the present invention, and Gugija and Sansui oil extracts showed relatively high neuronal cell protective activity as medicinal crops.

In the following experiments, the neuronal cell protection activity of these three kinds of mixed extracts was further examined. In particular, the optimal composition ratio (mixing ratio) of the three kinds of mixed extracts was determined.

< Example  5>

Optimal composition ratio setting of mixed extract

From the oxidative stress induced by hydrogen peroxide in six specimens and medicinal crops by the condition of paddy red ginseng, the condition for the expansion of SH-SY5Y neurons was selected according to the puffing processing method, and the selected paddy red ginseng 2 (RGP2) And marine oil were finally selected. Therefore, the optimum mixing ratio of three kinds of water extracts was increased by oxidative stress induced by hydrogen peroxide.

The neuronal cell protection activity was evaluated in the same manner as in Example 4 above. Each sample was pretreated 4 hours before the treatment with hydrogen peroxide and analyzed for cell viability at 24 hours after the hydrogen peroxide treatment.

Neuronal cell viability according to the mixing ratio (weight ratio) of each composition used as a sample is shown in detail in FIG. 3 and Table 7.

Measurement of neuronal survival rate by composition ratio (weight ratio) Experimental group RGP2 Gugija Corn oil Survival rate Non-treatment - - - 100.0 ± 2.4 Hydrogen peroxide treatment - - - 33.9 ± 0.3 Composition 1 10 0 0 34.0 ± 0.7 Composition 2 One 9 0 34.5 ± 1.2 Composition 3 One 8 One 35.0 ± 0.1 Composition 4 One 7 2 35.5 ± 0.5 Composition 5 One 6 3 35.3 ± 0.9 Composition 6 One 5 4 32.8 ± 1.7 Composition 7 One 4 5 34.0 + 1.7 Composition 8 One 3 6 34.5 ± 0.9 Composition 9 One 2 7 49.2 ± 2.5 Composition 10 One One 8 37.3 ± 3.1 Composition 11 One 0 9 37.2 ± 4.2 Composition 12 0 10 0 34.8 ± 0.2 Composition 13 0 One 9 36.7 ± 1.6 Composition 14 One One 8 35.8 ± 0.3 Composition 15 2 One 7 33.3 ± 2.3 Composition 16 3 One 6 34.1 ± 1.0 Composition 17 4 One 5 28.3 ± 0.3 Composition 18 5 One 4 31.0 ± 0.0 Composition 19 6 One 3 30.7 ± 0.4 Composition 20 7 One 2 30.0 ± 0.3 Composition 21 8 One One 29.9 ± 0.2 Composition 22 9 One 0 29.9 ± 0.7 Composition 23 0 0 10 37.4 ± 1.0 Composition 24 9 0 One 29.6 ± 0.1 Composition 25 8 One One 29.8 ± 0.7 Composition 26 7 2 One 30.3 ± 0.3 Composition 27 6 3 One 30.9 ± 1.0 Composition 28 5 4 One 28.2 ± 0.5 Composition 29 4 5 One 31.5 ± 0.3 Composition 30 3 6 One 32.6 ± 0.5 Composition 31 2 7 One 32.8 ± 0.5 Composition 32 One 8 One 34.2 ± 1.0 Composition 33 0 9 One 34.5 ± 0.4

As a result, it was confirmed that the neuronal cell protective activity was markedly increased in the experimental group in which the mixture of expanded red ginseng 2 (RGP2): gugija: corn oil was mixed at a weight ratio of 1: 2: 7.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (7)

As a composition for improving or enhancing memory,
Wherein the composition comprises puffed red ginseng extract, gugija extract and corn oil extract as an active ingredient,
Wherein the puffed red ginseng extract, gugija extract and corn oil extract are mixed at a weight ratio of 1: 2: 7. The method according to claim 1,
Wherein the expanded red ginseng is prepared by puffing with hot air at 250 to 260 DEG C for 60 to 80 hours. delete delete As a health functional food for memory improvement or promotion,
Wherein the composition comprises puffed red ginseng extract, gugija extract and corn oil extract as an active ingredient,
Wherein said puffed red ginseng extract, gugija extract and corn oil extract are mixed at a weight ratio of 1: 2: 7. delete delete

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