WO2018092968A1 - Boisson et aliment antioxydants et vitaminés utilisant un aptamère, et leur procédé de production - Google Patents

Boisson et aliment antioxydants et vitaminés utilisant un aptamère, et leur procédé de production Download PDF

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Publication number
WO2018092968A1
WO2018092968A1 PCT/KR2016/014083 KR2016014083W WO2018092968A1 WO 2018092968 A1 WO2018092968 A1 WO 2018092968A1 KR 2016014083 W KR2016014083 W KR 2016014083W WO 2018092968 A1 WO2018092968 A1 WO 2018092968A1
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Prior art keywords
vitamin
aptamer
antioxidant
food
beverage
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PCT/KR2016/014083
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English (en)
Korean (ko)
Inventor
손인식
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Nexmos Co Ltd
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Nexmos Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/771—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/13—Nucleic acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins

Definitions

  • the present invention relates to antioxidant beverages and foods using aptamers and to a method for preparing the same. More particularly, the present invention relates to long-term maintenance of reduced vitamin C by aptamers and antioxidant properties of vitamin C. To apply.
  • Vitamin C L-ascorbic acid egg ascorbate
  • Vitamin C deficiency will cause diseases such as scurvy (Scurvy).
  • Vitamin C in animals is an important factor in preventing wound healing and capillary bleeding, and is an important antioxidant in the body along with Vitamin A and Vitamin E.
  • UVA UVA
  • UVB ultraviolet B
  • pollutants pollutants
  • stress smoking, drinking, fatty foods, etc.
  • cells may age or die.
  • these substances reduce or degenerate the production of collagen and elastin, causing the skin to lose elasticity and wrinkles.
  • antioxidants such as vitamin A, C, E
  • Vitamin C which has very high reducing power, reacts very sensitively to substances with high oxidation potential, and vitamin C is rapidly oxidized. It is well known that vitamin C is oxidized and its efficacy is compromised. Water has a high oxidation potential, so vitamin C reacts very quickly and oxidizes rapidly.
  • Korean Patent Laid-Open Publication No. 2004-0052261 there is a method for producing a beverage containing vitamin C-enriched pine tree bark extract by adding vitamin C to the bark tree hot water extract and greatly improving hangover.
  • Korean Patent Publication No. 1996-0020791 discloses a new health beverage composition consisting of three fat-soluble vitamins and seven water-soluble vitamins. Understand the form and status of ingestion in the current diet, the amount that is likely to be insufficient in the daily diet is added based on the basis for determining the amount, and here is a content of the composition of the multi-vitamin drink in which sweeteners and acidulants are appropriately combined.
  • the prior art uses vitamin C, which is unstable in water or air, as a beverage for vitamins as it is, and is applied to foods such as beverages while maintaining physiologically active substances such as vitamins in the form of antioxidant activity. There is a need for a way that can be done.
  • an object of the present invention is to provide a method for maintaining the antioxidant state of vitamin C to maintain its antioxidant function for a long time.
  • Another object of the present invention is to provide a substance that maintains the reduced state of Vitamin C to maintain its antioxidant function for a long time.
  • Another object of the present invention is to prepare a beverage and food through a method for maintaining the reduced state of vitamin C in a liquid such as water for a long time.
  • the present invention provides an aptamer and an antioxidant complex obtained by combining an antioxidant and an aptamer.
  • the antioxidant is vitamin C, vitamin A, retinol, vitamin E, astaxanthin, resveratrol, 4'-acetoxy resveratrol (Acetoxy Resveratrol), catechin, polyphenols, epigallocatechin Preferred but not limited to a substance selected from the group consisting of gallate, coenzyme Q10, ubiquinol, ubiquinone, omega 3, and oils.
  • the present invention provides a beverage composition comprising the aptamer and antioxidant complex of the present invention as an active ingredient.
  • the composition preferably further comprises one or more of collagen, elastin, hyaluronic acid, and a peptide, but is not limited thereto.
  • the present invention provides a food composition comprising the aptamer and antioxidant complex of the present invention as an active ingredient.
  • the food composition preferably further comprises one or more of collagen, elastin, hyaluronic acid, and a peptide, but is not limited thereto.
  • the food composition is preferably, but not limited to, confectionery, candy, dairy, gum, or jang, bread, or ice cream.
  • the present invention provides a method for producing a food by adding the aptamer and antioxidant complex of the present invention to the food.
  • the food and beverage composition is absorbed in the body to release the bound vitamin C when the structure of the aptamer changes, or aptamer that binds to it when the amount of ATP changes in accordance with environmental changes in the body As the structure of is changed, it is preferable to release vitamin C, but is not limited thereto.
  • Aptamer is a method of detecting a specific substance by using the three-dimensional structure of single strand DNA or RNA, which is similar to an antigen-antibody reaction, but has a much smaller substance, and can be controlled in various ways. This is an easy advantage. In addition, unlike antibodies, it is possible to synthesize aptamers that bind to very small chemicals (vitamins) and the like.
  • Vitamin C is a water-soluble six carbon compound, which includes the 3-, 4- and 3-hydrocarbons of the furan ring and the semidehydroascorbic acid and dehydroascorbic acid, which are oxidized in the reduced form and biparticulate, respectively.
  • Vitamin C which is combined with aptamer and kept in a reduced state, is used in the manufacture of healthy drinks such as antioxidant drinks and vitamin drinks and various antioxidant foods or antioxidant foods in water-soluble liquids and water.
  • the present invention like Vitamin C, vitamin A, retinol, vitamin E, astaxanthin, resveratrol, 4'-acetoxy resveratrol, catechin, polyphenol, epigallocatechin gallate, coenzyme Q10, ubiquinol, Antioxidants, such as ubiquinone, omega 3, and oils, which are highly unstable to oxidation, can be combined with aptamers and applied to foods and beverages to increase their antioxidant effects.
  • the present invention uses aptamers that selectively bind to vitamin C (ascorbic acid) to maintain a reduced state of physiologically active ingredients such as vitamin C to maintain its antioxidant function for a long time, various health drinks It can be used for antioxidant drinks and antioxidant foods.
  • vitamin C ascorbic acid
  • 1 to 2 is a view of maintaining the reduced state of Vitamin C through the hydrogen bond of the hydroxyl group of the base and vitamin C constituting the aptamer (RNA or DNA).
  • 3 to 5 is a figure showing that the three aptamers of the present invention to prevent vitamin C oxidation by hydrogen peroxide solution,
  • KD dissociation constants
  • Example 1 bound to reduced vitamin C Aptamer Military building
  • SELEX systematic evolution of ligands by exponential enrichment
  • aptamers were selected and subjected to the anti-oxidation experiment of vitamin C. After heating the aptamer dissolved in the annealing buffer to 95 o C and slowly lowering the temperature to room temperature, the secondary structure of the aptamer is mixed. The reaction was carried out for about 30 minutes. After oxidizing conditions by adding hydrogen peroxide solution, oxidation of L-ascorbic acid was measured by adding OPDA (o-phenylenediamine) as a fluorescent dye. DHA, the oxide of L-ascorbic acid, can be quantitatively analyzed by measuring the amount of fluorescence from DHA-OPDA produced by reaction with OPDA. Under the above conditions, the amount of fluorescence of DHA-OPDA was measured every 34 seconds for 25 minutes.
  • OPDA o-phenylenediamine
  • Example 3 of the present invention Aptamer ascorbic acid (AA) and dehydroascorbic acid ( DHA Steady-state solution dissociation constant (KD)
  • Dissociation constants were determined using microscale thermophoresis (MST).
  • This example includes the MST data and the calculated KD for the three aptamers in the assay buffer for both targets.
  • All reagents containing ascorbic acid and dehydroascorbic acid were purchased from Sigma-Aldrich (St. Louis, MO) and deionized water was treated with Chelex-100 resin for 1 hour to remove accidental metals prior to buffer preparation. After Chelex treatment, the water was sprayed with nitrogen gas for 10 minutes to minimize oxygen and then sealed and stored. This water was used for all aqueous solutions.
  • Final buffer is 50 mM sodium acetate, pH 5.5, 1 mM MgCl 2, and 0.05% Tween-20, both AA and DHA were 153 pM (final) at e5 uM in buffer (for aptamers # 10 &# 12) Or at 1: 1 passage dilution at 1.53 nM (final) (Aptamer # 8) at 50 uM.
  • the final concentration of each Cy5-conjugated aptamer is 20 nM.
  • FIGS. 6 to 11 Each data point is shown in the figure with an average and a fitted curve (black line). Vertical dashed lines in each graph represent KD.
  • Example 4 of the present invention Aptamer Manufacture of Beverages Containing Vitamin C
  • aptamer vitamin C complex of the present invention 500g of oligosaccharide, 2g of glycine, 2g of taurine, and 0.2g of sodium citrate were added and mixed, and purified water was added again to give a total weight of 2000g.
  • Example 4 As a comparative example, all of the processes of Example 4 were the same, and beverages were prepared using 1 g of vitamin C (UK DSM) instead of the aptamer vitamin C complex of the present invention.
  • vitamin C UK DSM
  • the sensory test was measured by five-point scale by 20 sensory test workers (10 men and women each) who worked in food-related fields for more than 3 years.
  • the numerical value for each item is the sum of the scores of the sensory test agents. After dividing by by the number of sensory tests, it was rounded off to the second decimal place.
  • Table 1 shows the sensory test results of the Example beverage and Comparative Example beverage
  • Table 2 is a table of the fatigue improvement effect (unit: persons) of Example 4 and Comparative Example,
  • both the vitamin beverage prepared in Example 4 and the beverage of the comparative example prepared by the conventional method have an effect of improving fatigue, but the fatigue of the vitamin beverage prepared in Example 4 of the present invention compared to the beverage of the comparative example The improvement effect was better. This suggests that the beverage of the present invention is more effective in improving fatigue through the maintenance of the antioxidant activity of vitamin C.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une boisson antioxydante et un aliment antioxydant qui utilisent un aptamère et leur procédé de production. Plus spécifiquement, la présente invention utilise les caractéristiques d'un aptamère consistant à maintenir une vitamine C sous forme réduite pendant une longue durée et à prévenir l'oxydation de la vitamine C, et l'applique à une boisson et à un aliment. En utilisant l'aptamère se liant sélectivement à la vitamine C (acide ascorbique), la présente invention maintient l'état réduit de la vitamine C et permet à la fonction antioxydante de celle-ci d'être maintenue pendant une longue durée, et peut ainsi être utilisée dans des boissons et aliments diététiques/antioxydants et autres de diverses formulations.
PCT/KR2016/014083 2016-11-18 2016-12-02 Boisson et aliment antioxydants et vitaminés utilisant un aptamère, et leur procédé de production Ceased WO2018092968A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020160154125A KR20180056190A (ko) 2016-11-18 2016-11-18 압타머를 이용한 비타민 및 항산화 음료 및 식품과 그 제조 방법
KR10-2016-0154125 2016-11-18

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3845647A4 (fr) * 2018-08-30 2023-05-03 Nexmos Co., Ltd. Aptamère se liant spécifiquement à l'acide l-ascorbique et son utilisation
EP4116422A4 (fr) * 2020-03-03 2024-03-20 Nexmos Co., Ltd. Aptamère d'adn se liant de manière spécifique au glutathion, et utilisation associée

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020096240A1 (fr) * 2018-11-06 2020-05-14 주식회사 넥스모스 Aptamère d'adn se liant de manière spécifique au glutathion, et utilisation associée
WO2020096296A1 (fr) * 2018-11-06 2020-05-14 주식회사 넥스모스 Procédé pour empêcher l'oxydation de polyphenol à l'aide d'un aptamère, matériau correspondant et utilisation correspondante
WO2020222506A1 (fr) * 2019-05-02 2020-11-05 주식회사 넥스모스 Composition orale comprenant un aptamère en tant que principe actif
KR20230070674A (ko) 2021-11-15 2023-05-23 주식회사 넥스모스 신규한 압타머 및 그 압타머를 유효성분으로 포함하는 인지 기능 개선 및 항노화용 조성물

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6235721B1 (en) * 1999-02-17 2001-05-22 Natreon Inc. Stabilization of vitamin C
US20070112064A1 (en) * 2003-07-24 2007-05-17 Lyles Mark B Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
WO2009031788A1 (fr) * 2007-09-04 2009-03-12 Cotde, Ltd. Composition cosmétique comprenant de la vitamine c
KR101082938B1 (ko) * 2011-06-21 2011-11-11 운봉농업협동조합 수용성 비타민이 인리치먼트된 비타민제 조성물 및 이의 제조 방법

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6235721B1 (en) * 1999-02-17 2001-05-22 Natreon Inc. Stabilization of vitamin C
US20070112064A1 (en) * 2003-07-24 2007-05-17 Lyles Mark B Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
WO2009031788A1 (fr) * 2007-09-04 2009-03-12 Cotde, Ltd. Composition cosmétique comprenant de la vitamine c
KR101082938B1 (ko) * 2011-06-21 2011-11-11 운봉농업협동조합 수용성 비타민이 인리치먼트된 비타민제 조성물 및 이의 제조 방법

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KYRLOVA, SVETLANA M.: "Mechanistic studies on the application of DNA aptamers as inhibitors of 2-oxoglutarate-dependent oxygenases", JOURNAL OF MEDICINAL CHEMISTRY, vol. 55, no. 7, 3 April 2012 (2012-04-03), pages 3546 - 3552, XP055414197, DOI: 10.1021/jm300243h *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3845647A4 (fr) * 2018-08-30 2023-05-03 Nexmos Co., Ltd. Aptamère se liant spécifiquement à l'acide l-ascorbique et son utilisation
EP4116422A4 (fr) * 2020-03-03 2024-03-20 Nexmos Co., Ltd. Aptamère d'adn se liant de manière spécifique au glutathion, et utilisation associée

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Publication number Publication date
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