KR20230045344A - A composition for lowering blood glucose level or for use of antioxidant comprising fermented thistle and a composition for improving of diabetes mellitus containing fermented thistle - Google Patents

Abstract

The present invention relates to a fermented thistle product for lowering blood sugar levels or antioxidant properties, and a composition containing the same for alleviating diabetes. By using a fermented thistle product in which thistle extract is fermented with Leuconostoc mesenteroides or a fermented thistle product in which thistle extract is fermented with Lactobacillus plantarum, the fermented thistle products have excellent antioxidant and anti-diabetic effects and are non-toxic, and thus can be consumed in food form, thereby alleviating diabetes through daily diet and lifestyle habits in the long term.

Description

A fermented product of thistle for lowering blood sugar or antioxidant, a composition for improving diabetes comprising fermented thistle and a composition for improving diabetes mellitus containing fermented thistle}

The present invention relates to a fermented milk thistle and a composition for improving diabetes containing the same.

Diabetes is one of the most important adult diseases worldwide. Recently, in Korea, along with rapid economic growth, the prevalence of diabetes has reached 10%. It was announced by the American Medical Association (JAMA) in 2009 that 60% of these cases will occur in Asia. In particular, the onset of diabetes has been pulled to the middle-aged, and the development of complications has become unavoidable due to the extension of life span.

That is, in general, 10 to 20 years after diabetes, almost all organs in the body are damaged, resulting in diabetic retinopathy, diabetic cataract, diabetic nephropathy, and diabetic nerves. It is manifested by diabetic neuropathy, heart disease, cancer, and osteoporosis. Chronic diabetic nephropathy is the most important cause of hemodialysis treatment and end-stage renal failure, and diabetic cataract and retinopathy lead to blindness and eventually death.

Currently, in studies of insulin-dependent diabetes (type 1 diabetes), alloxan and streptozotocin are mainly used to induce diabetes in laboratory animals (Lee, J.W., B.I. Seo, J.H. Park, S.S. Roh, Y.H. Kim, and M.R. Kim). Effect of Mantidis OOtheca and Mori fructus on treatment of osteoporosis in ovariectomized rats. Kor J Herbology. 2009. 24:59-71). Alloxan selectively accumulates rapidly in pancreatic beta cells, inhibits beta cell glucokinase, and reduces insulin secretion (Lenzen, S.. Beta-cell apoptosis in type 2 diabetes: Quantitative and functional consequences. Diabetes Metab. 2008. 34:56-64.). The zebrafish (Danio rerio) is a small tropical freshwater fish of the carp family native to India. Experiments are known in which diabetes is induced in zebrafish, then drugs are administered, and then the size of pancreatic islets is measured to determine whether diabetes is recovered (Kim, H.T., and C.H. Kim. Zebrafish as a tool for functional genomics. Dev Reprod. 2003. 7:69-80).

Natural products suggested to be effective in treating diabetes include crake extract (Republic of Korea Patent No. 464815), afflanic acid derivative compound isolated from jannabi chair mushroom (Korean Patent No. 457690), extract of Hovenia japonica (Republic of Korea Patent 417287), polysaccharide isolated from Angelica gigas (International Patent Publication No. 2001-60386), bile of ruminants (US Patent Registration No. 6451355), and the like.

Republic of Korea Patent No. 464815 Republic of Korea Patent No. 457690 Republic of Korea Patent No. 417287

An object of the present invention is to provide a fermented thistle extract obtained by fermenting a thistle extract with a specific strain.

In addition, another object of the present invention is to provide a food composition for improving diabetes containing the fermented milk thistle as an active ingredient.

The fermented product of thistle for lowering blood sugar or antioxidant of the present invention for achieving the above object may be a product obtained by fermenting a thistle extract with Leuconostoc mesenteroides .

The New Conostoc mesenteroides ( Leuconostoc mesenteroides ) may be New Conostoc mesenteroides ( Leuconostoc mesenteroides ) SRCM 103460.

The fermented product of thistle for lowering blood sugar or antioxidant of the present invention to achieve the above-mentioned other object may be a product obtained by fermenting a milk thistle extract with Lactobacillus plantarum .

The Lactobacillus plantarum may be Lactobacillus plantarum SRCM 101540.

The food composition capable of improving diabetes of the present invention for achieving the above another object may contain a milk thistle fermented product obtained by fermenting a milk thistle extract with New Conostoc mesenteroides as an active ingredient.

The food composition capable of improving diabetes of the present invention for achieving the above another object may contain fermented milk thistle extract obtained by fermenting milk thistle extract with Lactobacillus plantarum as an active ingredient.

The thistle extract may be a mixed extract extracted by mixing the leaves, flowers and roots of thistle in a weight ratio of 1: 0.01-1: 0.01-1.

The fermented milk thistle product of the present invention is obtained by fermenting a milk thistle extract with a specific strain, and exhibits an antioxidant effect or a hypoglycemic effect.

In addition, the present invention can obtain a composition for improving diabetes by containing the fermented milk thistle as an active ingredient, and the composition for improving diabetes has excellent α-glucosidase inhibitory activity and increases postprandial blood sugar Diabetes can be improved by suppressing

The present invention relates to a fermented milk thistle and a composition for improving diabetes containing the same.

Hereinafter, the present invention will be described in detail.

The fermentation product of thistle for hypoglycemic or antioxidant use of the present invention is a fermented product obtained by fermenting a milk thistle extract with Leuconostoc mesenteroides , and has both antioxidant and hypoglycemic effects.

As another example, the fermented milk thistle product for lowering blood sugar of the present invention is a fermented product obtained by fermenting a milk thistle extract with Lactobacillus plantarum , and has a hypoglycemic effect.

In the present invention, when the milk thistle itself is used instead of the milk thistle extract when preparing the fermented milk thistle, the antioxidant effect and hypoglycemic effect may be remarkably low.

The thistle used in the thistle extract may be white-patterned thistle (Silybum marianum (L.) Gaertn.), prickly thistle (Cirsium japonicum Fisch ex DC. var. spinossimum Kitam.) or a mixture thereof, preferably white-patterned thistle. It is to use thistle alone.

The white-patterned thistle (Silybum marianum (L.) Gaertn.) is a plant of deep, shiny green with milky white leaf veins, and is a thin and long plant divided into root-leaves with wavy patterns and thorns at the edges. It is mainly found in embankment fences and abandoned land. The useful parts of the plant are the whole herb, root, leaves, seeds, and hull. Milk thistle seeds contain a flavonoid compound known as silymarin. Thistle seed extract contains 70-80% silymarin.

The thistle extract according to the present invention is a mixed extract in which flowers, leaves and roots of thistle are mixed.

The flower of thistle has a purple or red corolla and has a length of 19-24 mm, and it is preferable to use only those having a length of 10 to 15 mm and not using those longer than that.

In addition, since the thistle root is harvested once every three years, unlike flowers, stems and leaves that are harvested twice a year, it is preferable to use it after drying.

The leaves, flowers and roots of thistle are mixed in a weight ratio of 1:0.01-1:0.01-1, preferably 1:0.05-0.5:0.05-0.5. If the content of flowers and roots on a leaf basis is less than the lower limit above, the hypoglycemic and antioxidant effects may not be excellent, and if it exceeds the upper limit, the bitter taste may be strong and the hypoglycemic and antioxidant effects may be reduced.

In addition, the flowers and roots should be used in the same content to further improve blood sugar lowering and antioxidant effects.

The extract of thistle of the present invention is a water bath extract extracted at 80 to 100° C. for 40 to 60 hours, preferably for 45 to 55 hours. If the extraction temperature and time are less than the lower limit, the active ingredient may not be extracted, and if it exceeds the upper limit, the burnt taste may be strong and the nutrients may be destroyed. In addition, when extraction is performed by other methods such as organic solvent extraction in addition to water bath extraction, the hypoglycemic and antioxidant effects are insignificant and a bitter taste may be strongly generated.

The strain fermenting the thistle extract may include Lactobacillus plantarum or Lactobacillus plantarum , preferably Leuconostoc mesenteroides SRCM 103460 or lactobacillus Bacillus plantarum ( Lactobacillus plantarum ) SRCM 101540. When strains other than the above strains are used as strains, the hypoglycemic and antioxidant effects may be insignificant.

After inoculating the thistle extract with 3 to 8% by volume, preferably 4 to 6% by volume of the strain relative to the extract, fermentation was performed at 35 to 40 ° C. for 20 to 40 hours, preferably 22 to 30 hours, thereby obtaining thistle A fermented product is obtained, and the fermented milk thistle can have excellent hypoglycemic and antioxidant effects.

The composition of the present invention may be prepared in the form of gel, puree, juice, pill, substitute pill, tea and granule.

For example, when prepared in the form of a gel or puree, the fermented milk thistle is concentrated with a concentrator to a volume of 1/3 to 1/5 of the volume of the mixture, stirred by adding agar, and then sterilized to obtain a gel and puree to manufacture

As another example, when prepared in the form of juice, the fermented milk thistle is sterilized and used.

As another example, when prepared in the form of rings, rings and granules, the fermented milk thistle is concentrated to a volume of 1/5 to 1/7 of the volume of the mixture with a concentrator, and then heated in a water bath at 60 to 70 ° C. Aged for 50 hours, then dried and molded to produce pills, substitute pills and granules.

As another example, when prepared in the form of tea, the fermented milk thistle is powdered and then packaged in a tea bag.

In a broad sense, the fermented product of the present invention includes a mixed processed product formulated so that the fermented product of thistle can be administered to animals, such as fermented thistle product powder. Although the experiment was conducted with the fermented product of thistle in the present invention, it would be expected by those skilled in the art that the desired effect could be achieved even in the form of a mixed processed product in which the fermented product of thistle was mixed.

Meanwhile, in the present specification, the term 'contained as an active ingredient' means containing an amount sufficient to achieve the efficacy or activity of fermented milk thistle. For example, the milk thistle fermentation product is used at a concentration of 10 to 1500 μg/ml, preferably 100 to 1000 μg/ml. Since fermented milk thistle is a natural product and does not have side effects on the human body even when administered in excess, the upper limit of the amount of the mixture containing fermented milk thistle included in the composition of the present invention can be selected and implemented by those skilled in the art within an appropriate range.

The pharmaceutical composition of the present invention may be prepared using pharmaceutically suitable and physiologically acceptable adjuvants in addition to the above active ingredients, and the adjuvants include excipients, disintegrants, sweeteners, binders, coating agents, expanding agents, lubricants, A lubricant or flavoring agent may be used.

The pharmaceutical composition may be preferably formulated as a pharmaceutical composition by including one or more pharmaceutically acceptable carriers in addition to the active ingredients described above for administration.

Formulations of the pharmaceutical composition may be granules, powders, tablets, coated tablets, capsules, suppositories, solutions, syrups, juices, suspensions, emulsions, drops, or injectable solutions. For example, for formulation in the form of 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. In addition, if desired or necessary, suitable binders, lubricants, disintegrants and coloring agents may also be included in the mixture. Suitable binders include, but are not limited to, starch, gelatin, natural sugars such as glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, tracacanth 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.

In compositions formulated as liquid solutions, acceptable pharmaceutical carriers are sterile and biocompatible, and include saline, sterile water, Ringer's solution, buffered saline, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, ethanol and One or more of these components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostatic agents may be added if necessary. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to prepare formulations for injections such as aqueous solutions, suspensions, and emulsions, pills, capsules, granules, or tablets.

Furthermore, using a method disclosed in Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA as an appropriate method in the field, it can be preferably formulated according to each disease or component.

The pharmaceutical composition of the present invention can be administered orally or parenterally, and in the case of parenteral administration, it can be administered by intravenous injection, subcutaneous injection, intramuscular injection, intraperitoneal injection, transdermal administration, etc., preferably oral administration. .

The suitable dosage of the pharmaceutical composition of the present invention varies depending on factors such as formulation method, administration method, patient's age, weight, sex, medical condition, food, administration time, route of administration, excretion rate and reaction sensitivity, A ordinarily skilled physician can readily determine and prescribe dosages effective for the desired treatment or prophylaxis. According to a preferred embodiment of the present invention, the daily dose of the pharmaceutical composition of the present invention is 0.001-10 g/kg.

The pharmaceutical composition of the present invention is prepared in unit dosage form by formulation using a pharmaceutically acceptable carrier and/or excipient according to a method that can be easily performed by those skilled in the art. or it may be prepared by incorporating into a multi-dose container. In this case, the formulation may be in the form of a solution, suspension or emulsion in an oil or aqueous medium, or may be in the form of an extract, powder, granule, tablet or capsule, and may additionally contain a dispersing agent or stabilizer.

In addition, the present invention provides a food composition for preventing, treating or improving diabetes containing fermented milk thistle as an active ingredient.

The food composition according to the present invention can be formulated in the same way as the 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, alcoholic beverages, confectionery, diet bars, dairy products, meat, chocolate, pizza, ramen, other noodles, chewing gum, ice cream, vitamin complexes, and health supplements. etc.

The food composition of the present invention may include not only fermented milk thistle as an active ingredient, but also ingredients commonly added during food production, such as proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. . Examples of the aforementioned carbohydrates include monosaccharides such as glucose, fructose, and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides such as conventional sugars such as dextrins and cyclodextrins and sugar alcohols such as xylitol, sorbitol and erythritol. As flavoring agents, natural flavoring agents [thaumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.]) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is made into drinks and beverages, citric acid, high fructose corn syrup, sugar, glucose, acetic acid, malic acid, fruit juice, and various plant extracts may be further included in addition to the fermented milk thistle of the present invention. .

The present invention provides a health functional food comprising a food composition for preventing, treating or improving diabetes comprising the fermented milk thistle as an active ingredient. Health functional food is a food made by adding fermented milk thistle to food materials such as beverages, teas, spices, chewing gum, confectionery, etc., or by encapsulating, powdering, or suspension. However, unlike general drugs, it has the advantage of not having side effects that may occur when taking drugs for a long time using food as a raw material. The health functional food of the present invention obtained in this way is very useful because it can be consumed on a daily basis. The amount of fermented milk thistle added to such health functional foods varies depending on the type of target health functional food and cannot be uniformly defined, but can be added within a range that does not impair the original taste of the food, and is usually 0.01 for target foods. to 50% by weight, preferably 0.1 to 20% by weight. In addition, in the case of health functional foods in the form of pills, granules, tablets or capsules, it is usually added in the range of 0.1 to 100% by weight, preferably 0.5 to 80% by weight. In one embodiment, the health functional food of the present invention may be in the form of pills, tablets, capsules or beverages.

In addition, the present invention provides the use of fermented milk thistle for the production of a medicine or food for the prevention, treatment or improvement of diabetes. As described above, fermented milk thistle can be used for diabetes.

In addition, the present invention provides a method for improving, preventing or treating diabetes comprising administering an effective amount of fermented milk thistle to a mammal.

As used herein, the term "mammal" refers to a mammal that is a subject of treatment, observation or experimentation, and preferably refers to a human.

As used herein, the term "effective amount" means an amount of an active ingredient or pharmaceutical composition that induces a biological or medical response in a tissue system, animal or human, which is considered by a researcher, veterinarian, physician or other clinician, which is An amount that induces relief of the symptoms of a disease or disorder is included. It is obvious to those skilled in the art that the effective amount and frequency of administration of the active ingredient of the present invention will vary depending on the desired effect. Therefore, the optimal dose to be administered can be easily determined by those skilled in the art, and the type of disease, the severity of the disease, the content of the active ingredient and other ingredients contained in the composition, the type of formulation, and the patient's age, weight, and general health Condition, sex and diet, administration time, administration route and secretion rate of the composition, treatment period, can be adjusted according to various factors including drugs used simultaneously. In the prevention, treatment or improvement method of the present invention, in the case of adults, when the mixture of the first mixed extract and the second mixed extract is administered once to several times a day, a dose of 0.001 g / kg to 10 g / kg Dosing is preferred.

In the treatment method of the present invention, the composition containing the fermented milk thistle as an active ingredient is administered through oral, rectal, intravenous, intraarterial, intraperitoneal, intramuscular, intrasternal, transdermal, topical, intraocular or intradermal routes in a conventional manner can be administered with

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Example 1. New Conostoc mesenteroides ( Leuconostoc mesenteroides ) SRCM 103460

milk thistle extract

90 parts by weight of thistle leaves, 5 parts by weight of flowers, 5 parts by weight of roots, and 900 parts by weight of water were mixed and extracted in hot water at 85° C. for 84 hours to obtain a thistle extract.

fermented milk thistle

The obtained thistle extract was inoculated with 5% by volume of Leuconostoc mesenteroides SRCM 103460, fermented at 37 ° C. at 150 rpm for 24 hours, heated to 100 ° C. to sterilize, and filtered to ferment thistle water was obtained.

Example 2. Lactobacillus plantarum ( Lactobacillus plantarum ) SRCM 101540

In the same manner as in Example 1, but using Lactobacillus plantarum SRCM 101540 as a strain, a fermented product of thistle was obtained.

Comparative Example 1. Lactobacillus plantarum ( Lactobacillus plantarum ) SRCM 100440

In the same manner as in Example 1, but using Lactobacillus plantarum SRCM 100440 as a strain, a fermented product of thistle was obtained.

Comparative Example 2. Lactobacillus fermentum ( Lactobacillus fermentum ) SRCM 103292

In the same manner as in Example 1, but using Lactobacillus fermentum SRCM 103292 as a strain, a fermented product of thistle was obtained.

Comparative Example 3. Lactobacillus pentosus ( Lactobacillus pentosus) SRCM 103297

In the same manner as in Example 1, but using Lactobacillus pentosus SRCM 103297 as a strain, a fermented product of thistle was obtained.

Comparative Example 4. Lactobacillus paracasei ( Lactobacillus paracasei ) SRCM 103299

In the same manner as in Example 1, but using Lactobacillus paracasei SRCM 103299 as a strain, a fermented product of thistle was obtained.

Comparative Example 5. Lactobacillus pentosus ( Lactobacillus pentosus) SRCM 103300

In the same manner as in Example 1, but using Lactobacillus pentosus SRCM 103300 as a strain, a fermented product of thistle was obtained.

Comparative Example 6. Weissella sibaria ( Weissella cibaria ) SRCM 103448

In the same manner as in Example 1, but using Weissella cibaria SRCM 103448 as a strain, a fermented product of thistle was obtained.

Comparative Example 7. New Conostoc mesenteroides ( Leuconostoc mesenteroides ) SRCM 103453

In the same manner as in Example 1, but using New Conostoc mesenteroides as a strain ( Leuconostoc mesenteroides ) SRCM 103453 was used to obtain a fermented product of thistle.

Comparative Example 8. Lactococcus lactis ( Lactococcus lactis ) SRCM 103457

In the same manner as in Example 1, but using Lactococcus lactis SRCM 103457 as a strain, a fermented product of thistle was obtained.

<Test Example>

As a control group 1, thistle extract was used.

Test Example 1. Measurement of viable cell growth

In order to confirm the number of bacteria, 1 mL of the sample before and after culture was diluted with sterile physiological saline, spread on MRS agar medium, and then cultured at 37 ° C for 48 hours to confirm colony count.

Classification (unit: CFU/ml) Before incubation After 24 hours incubation Example 1 3.7X10 ⁵ 4.2X10 ⁶ Example 2 2.6X10 ⁵ 5.8X10 ⁵ Comparative Example 1 4.9X10 ⁵ 6.4X10 ⁵ Comparative Example 2 3.6X10 ⁵ 9.6X10 ⁵ Comparative Example 3 2.2X10 ⁵ 9.2X10 ⁵ Comparative Example 4 1.2X10 ⁵ 3.9X10 ⁵ Comparative Example 5 2.2X10 ⁵ 9.0X10 ⁵ Comparative Example 6 5.2X10 ⁵ 9.5X10 ⁵ Comparative Example 7 2.8X10 ⁵ 5.9X10 ⁵ Comparative Example 8 2.0X10 ⁵ 8.7X10 ⁵

As shown in Table 1 above, it was confirmed that the fermented thistle product prepared according to Example 1 of the present invention showed the best growth after fermentation compared to Example 2 and Comparative Examples 1 to 8.

It was confirmed that most of the growth of lactic acid bacteria was maintained or slightly increased because the fermented milk thistle itself had little sugar.

Test Example 2. Evaluation of antioxidant activity

2-1. DPPH free radical scavenging activity (%): 2,2-diphenyl-1-picryl-hydrazyl (DPPH, Sigma-aldrich, MO, USA) was tested according to the method (Lee et al., 2009). After adding 20 uL of each sample to 180 uL of 100 uM DPPH Methanol solution, the reaction product was reacted at room temperature for 30 minutes, and then the absorbance was measured at 517 nm using a microplate reader (TECAN, Switzerland). activity was calculated. As a negative control, a mixture of 20 uL sample of water in 180 uL of methanol was used.

[Equation 1]

DPPH free radical scavenging activity (%) = [1-(Abs _517nm of sample)/(Abs _517nm of control)]X100

2-2. Total polyphenol content (mg GAE/g DW): The total phenolic compound content was measured by slightly modifying the Folin-Denis method (Swain, T et al., 1959) using the fact that phenolic substances react with phosphomolybdic acid to give a blue color. did 10 μl of thistle fermentation product solution, 80 μl of buffer, and 10 μl of Folin and Ciocalteu's phenol reagent were added and mixed, followed by reaction at room temperature for 10 minutes. Then, 100 μl of 7% Na2CO3 was added, mixed, and reacted at 37 ° C for 20 minutes. Then, the absorbance was measured at 700 nm using a microplate reader (TECAN, Switzerland), and the calibration curve was different concentrations (7.8125-1000 ug/ ml) of garlic acid was used as a standard to obtain a standard curve.

division DPPH radical scavenging activity (%) Total polyphenols (mg GAE/g DW) Control 1 71.46±1.91 1601.66±78.76 Example 1 77.62±0.87 1770.97±7.82 Example 2 73.31±0.72 1451.25±92.97 Comparative Example 1 72.10±0.33 1421.53±65.86 Comparative Example 2 73.24±0.92 1613.05±44.83 Comparative Example 3 72.43±0.66 1638.33±26.49 Comparative Example 4 71.86±0.05 1637.92±60.97 Comparative Example 5 73.54±2.10 1685.28±97.26 Comparative Example 6 70.91±0.28 1652.5±44.44 Comparative Example 7 71.00±0.34 1566.67±90.56 Comparative Example 8 71.25±1.20 1623.19±37.47

As shown in Table 2 above, the fermented thistle product prepared according to Example 1 of the present invention has a higher DPPH free radical scavenging ability and a higher total polyphenol content than Example 2 and Comparative Examples 1 to 8, so it has an excellent antioxidant effect. Confirmed.

Test Example 3. AGI activity measurement_ lowering blood sugar

In order to measure the α-glucosidase inhibitory activity of the strains using p-nitrophenyl-α-D-Glucoside (PNPG) as a substrate, the following method was evaluated. After adding 50 uL of 100 mM potassium phosphate buffer (pH 7.0 at 37 ° C) to 12.5 uL of strain culture supernatant, 12.5 uL of 1 U/mL α-glucosidase was added, and 20 mM PNPG solution was added, followed by 20 minutes at 37 ° C. reacted Then, after adding 100 uL of 200 mM sodium carbonate solution, absorbance was measured at 400 nm using a microplate reader, and α-glucosidase inhibitory activity was expressed as percentage (%).

[Equation 2]

α-glucosidase inhibition (%) = 1-(sample volume activity/enzyme volume activity) x 100

division α-glucosidase inhibition (%) Control 1 27.91±2.97 Example 1 33.10±0.81 Example 2 33.78±2.87 Comparative Example 1 24.53±3.73 Comparative Example 2 20.51±0.55 Comparative Example 3 27.09±3.77 Comparative Example 4 25.60±2.70 Comparative Example 5 27.09±3.02 Comparative Example 6 23.09±1.14 Comparative Example 7 25.19±5.72 Comparative Example 8 27.11±2.64

As shown in Table 3 above, it was confirmed that the fermented milk thistle prepared according to Examples 1 and 2 of the present invention had excellent AGI inhibitory activity compared to Comparative Examples 1 to 8.

Accordingly, it was confirmed that the fermented milk thistle prepared according to Examples 1 and 2 was effective in lowering blood sugar.

Test Example 4. in vivo animal testing

test animal

Test animals, ICR mice (6 weeks old, male) were purchased from Samtaco Bio Korea (Gyeonggi, Korea) and used in the experiment after a one-week acclimatization period. For the experimental diet, regular solid feed (Samtaco, Gyeonggi, Korea) was fed, and filtered drinking water was changed daily for drinking water to be freely consumed. During the breeding period, temperature is 23±1 ℃, humidity is 50±5%, noise is less than 60 phones, lighting time is 08:00~20:00 (12 hours a day), illumination is 150~300 Lux, and ventilation is 10~12 times per hour. environment was maintained.

4-1. Oral glucose tolerance test (OGTT)

Fasting blood glucose of test animals fasted for more than 8 hours was measured using a blood glucose meter (Autocheck, Diatech Korea, Inc.) in the tail vein, and then randomly assigned to each group using the egg mass method, and each sample (100 mg/kg) Orally administered. After 30 minutes, blood glucose was measured again. According to the experimental method, 2 g/kg of glucose, a blood glucose-elevating factor, was administered to all groups, and blood glucose was measured in the tail vein at 30-minute intervals until 120 minutes. Control group 2 is a no-administration group.

division time (minutes) -30 0 30 60 90 120 Control 2 87.60±9.55 128.30±15.61 441.78±38.57 301.56±41.49 161.5±18.47 111.62±13.52 Example 1 85.11±10.55 121.66±11.43 374.55±39.14 204.55±29.71 138.51±17.15 107.44±12.49 Example 2 84.67±11.56 120.85±12.56 371.72±40.56 199.45±30.62 137.11±18.68 106.94±13.55 Comparative Example 1 87.67±9.15 139.45±10.41 396.18±40.15 246.15±33.57 165.44±19.45 130.35±10.84 Comparative Example 2 86.94±10.19 141.67±8.61 403.65±42.64 248.47±35.18 168.29±18.66 133.78±9.52 Comparative Example 3 88.15±7.65 138.68±11.71 390.48±39.25 240.51±29.75 170.43±20.45 127.42±11.64 Comparative Example 4 87.30±9.44 140.77±9.46 404.69±41.17 237.11±39.52 160.54±16.17 131.48±12.07 Comparative Example 5 86.81±8.67 142.45±8.02 395.47±38.11 242.56±34.17 171.15±18.64 126.51±8.46 Comparative Example 6 87.21±11.43 139.28±7.71 398.10±42.14 249.51±40.15 164.72±17.66 138.11±15.18 Comparative Example 7 88.36±9.62 139.84±10.48 401.62±40.69 240.88±34.94 169.50±15.18 130.05±18.11 Comparative Example 8 87.69±10.41 141.48±11.15 399.15±41.15 245.09±35.55 165.68±19.45 132.58±9.68

As shown in Table 4 above, it was confirmed that the fermentation product of thistle prepared according to Examples 1 and 2 of the present invention had higher hypoglycemic activity than Comparative Examples 1 to 8.

In particular, Example 2 confirmed that the hypoglycemic activity was slightly higher than that of Example 1.

4-2. AUC _0-2h measurement

After blood glucose measurement in 4-1, the area under the curve was obtained to analyze the blood glucose change for each test group. The control group is the no-administration group.

division AUC (hours A mg/dL) Control 2 33158.5±2984.6 Example 1 29485.3±3165.4 Example 2 28461.6±2101.5 Comparative Example 1 32981.7±3535.1 Comparative Example 2 33064.8±3091.5 Comparative Example 3 32284.2±2864.5 Comparative Example 4 32567.5±3155.0 Comparative Example 5 33167.1±2948.7 Comparative Example 6 32156.7±3415.6 Comparative Example 7 32668.0±3065.2 Comparative Example 8 33059.5±3615.7

As shown in Table 5 above, it was confirmed that the fermented milk thistle prepared according to Examples 1 and 2 of the present invention had lower AUC values than Comparative Examples 1 to 8.

That is, it means that the fermented milk thistle prepared according to Examples 1 and 2 of the present invention has high postprandial hypoglycemic activity.

Hereinafter, formulation examples of the composition containing the powder of the present invention will be described, but the present invention is not intended to limit them, but only to be specifically described.

Formulation Example 1. Preparation of powder

500 mg of the powder obtained in Example 1

Lactose 100 mg

Talc 10 mg

A powder is prepared by mixing the above ingredients and filling them in an airtight bag.

Formulation Example 2. Preparation of tablets

300 mg of the powder obtained in Example 1

Corn Starch 100 mg

Lactose 100 mg

Magnesium stearate 2 mg

After mixing the above ingredients, tablets are prepared by tableting according to a conventional tablet manufacturing method.

Formulation Example 3. Preparation of capsule formulation

200 mg of the powder obtained in Example 1

3 mg of crystalline cellulose

Lactose 14.8 mg

Magnesium stearate 0.2 mg

Capsules are prepared by mixing the above ingredients and filling them into gelatin capsules according to a conventional capsule preparation method.

Formulation Example 4. Preparation of Injections

600 mg of the powder obtained in Example 1

Mannitol 180 mg

Sterile Distilled Water for Injection 2974 mg

Na ₂ HPO _4, 12H ₂ O 26 mg

It is prepared with the above component content per 1 ampoule according to the conventional method for preparing injections.

Formulation Example 5. Preparation of liquid formulation

4 g of the powder obtained in Example 1

Isomerized sugar 10 g

5 g mannitol

Appropriate amount of purified water

According to the conventional liquid formulation manufacturing method, each component is dissolved in purified water, lemon flavor is added in an appropriate amount, the above components are mixed, and then purified water is added to adjust the total amount to 100g, and then filled into a brown bottle to be sterilized. to prepare a liquid.

Formulation Example 6. Preparation of granules

1,000 mg of the powder obtained in Example 1

Appropriate amount of vitamin mixture

Vitamin A Acetate 70 μg

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

Vitamin B2 0.15 mg

Vitamin B6 0.5 mg

Vitamin B12 0.2 μg

Vitamin C 10 mg

10 μg of biotin

Nicotinamide 1.7 mg

Folic acid 50 μg

Calcium Pantothenate 0.5 mg

Appropriate amount of mineral mixture

Ferrous sulfate 1.75 mg

Zinc Oxide 0.82 mg

Magnesium Carbonate 25.3 mg

Potassium Phosphate Monobasic 15 mg

Dibasic Calcium Phosphate 55 mg

Potassium citrate 90 mg

Calcium Carbonate 100 mg

Magnesium Chloride 24.8 mg

Although the composition ratio of the above vitamin and mineral mixture was prepared by mixing ingredients suitable for granules in a preferred embodiment, the mixing ratio may be arbitrarily modified, and after mixing the above ingredients according to a conventional granule manufacturing method, It can be prepared and used for preparing a health functional food composition according to a conventional method.

Formulation Example 7. Manufacturing of functional beverages

1,000 mg of the powder obtained in Example 1

Citric Acid 1,000 mg

100 g of oligosaccharides

2 g plum concentrate

1 g of taurine

Add purified water to total 900 mL

After mixing the above ingredients according to the normal health drink manufacturing method, stirring and heating at 85 ° C. for about 1 hour, the resulting solution is filtered and collected in a sterilized 2 L container, sealed and sterilized, and then refrigerated. It is used for preparing the functional beverage composition of the present invention.

Although the composition ratio is a mixture of ingredients suitable for a relatively favorite beverage in a preferred embodiment, the mixing ratio may be arbitrarily modified according to regional and ethnic preferences such as the class of demand, the country of demand, and the purpose of use.

Claims (6)

A fermented milk thistle product for lowering blood sugar or antioxidant, characterized in that a milk thistle extract is fermented with New Conostoc mesenteroides . The fermented milk thistle product for lowering blood sugar or antioxidant according to claim 1, wherein the New Conostoc mesenteroides is Leuconostoc mesenteroides SRCM103460. A fermented milk thistle product for lowering blood sugar, characterized in that a milk thistle extract is fermented with Lactobacillus plantarum . The fermented milk thistle product for lowering blood sugar and antioxidant according to claim 3, wherein the Lactobacillus plantarum is Lactobacillus plantarum SRCM 101540. A food composition for improving diabetes, characterized in that it contains, as an active ingredient, a fermented milk thistle extract obtained by fermenting a thistle extract with New Conostoc mesenteroides ( Leuconostoc mesenteroides ). A food composition for improving diabetes, characterized in that it contains, as an active ingredient, a fermented milk thistle extract obtained by fermenting a milk thistle extract with Lactobacillus plantarum .