WO2020009362A1 - Jus de betterave à vitesse d'absorption intestinale accrue, son procédé de préparation et son utilisation - Google Patents

Jus de betterave à vitesse d'absorption intestinale accrue, son procédé de préparation et son utilisation Download PDF

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WO2020009362A1
WO2020009362A1 PCT/KR2019/007692 KR2019007692W WO2020009362A1 WO 2020009362 A1 WO2020009362 A1 WO 2020009362A1 KR 2019007692 W KR2019007692 W KR 2019007692W WO 2020009362 A1 WO2020009362 A1 WO 2020009362A1
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juice
beet
low temperature
beet juice
apple
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Korean (ko)
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함대식
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Baeryeo Co Ltd
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Baeryeo Co Ltd
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Priority claimed from KR1020190044885A external-priority patent/KR102134700B1/ko
Application filed by Baeryeo Co Ltd filed Critical Baeryeo Co Ltd
Priority to US16/626,361 priority Critical patent/US11324245B2/en
Priority to JP2019570850A priority patent/JP6902806B2/ja
Priority to GB1918635.2A priority patent/GB2578035B/en
Priority to CN201980003054.4A priority patent/CN110876258B/zh
Publication of WO2020009362A1 publication Critical patent/WO2020009362A1/fr
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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
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/50—Preservation of non-alcoholic beverages by irradiation or electric treatment, without heating
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

  • the present invention relates to a beet juice having a high intestinal absorption rate, a method for producing the same, and a use thereof, and more particularly, a beet juice having a high intestinal absorption rate by converting a high molecular compound into a low molecular weight compound through low temperature aging. It relates to an antioxidant or antihypertensive health food comprising the beet juice.
  • Beet also called red radish
  • red pigment betaine contained in beet improves muscle strength and endurance, and inhibits cell damage and antioxidants to prevent cancer and reduce inflammation. Has the effect of.
  • Korean Patent Publication No. 10-2017-0025299 compresses, matures, and freezes dried beets to minimize the loss of nutrients
  • a manufacturing method for maintaining color is disclosed
  • Korean Patent Publication No. 10-2016-0144034 manufactures beet tea having a flavor and aesthetic when drinking after mixing a beet with a functional herb, followed by a manufacturing process such as aging and heat drying.
  • the method is disclosed
  • Korean Patent Registration No. 10-0188553 discloses a method for preparing red beet juice in which red beet is immersed in an aqueous vitamin solution, extracted, filtered, and then mixed with oligosaccharides to sterilize at high temperature to preserve color and taste. .
  • beet powder or beverage prepared by the manufacturing method disclosed in the above prior document is presented only a technique for maintaining the taste and color or drinkers easily, and improves the intestinal digestive absorption rate of the active ingredient beet drink No method has been studied.
  • the present inventors have developed beet juice which improves the intestinal digestive absorption rate by improving the fishy and bitter taste of beet and converting high molecular weight compounds among the beet components into low molecular weight compounds. By confirming the effect, the present invention was completed.
  • An object of the present invention is to provide a beet juice beverage having high intestinal digestive absorption by converting a high molecular compound in a beet into a low molecular compound through low temperature aging.
  • Still another object of the present invention is to provide a method for preparing beet juice having high intestinal digestive absorption rate by converting high molecular weight compounds into low molecular weight compounds through low temperature aging.
  • Still another object of the present invention is to provide an antioxidant health food comprising low-temperature ripening beet juice by converting a high molecular compound in the beet into a low molecular weight compound through low temperature aging to increase intestinal digestive absorption.
  • Still another object of the present invention is to provide a blood pressure-lowering health food comprising low-temperature ripening beet juice by converting a high molecular compound in a beet into a low molecular compound through low temperature aging.
  • the present invention comprises a first step of washing the beet and then heating for 30 seconds to 1 minute at 200 to 300 °C;
  • It provides a method for producing beet juice comprising a; the fourth step of mixing carrot juice, apple juice and lemon juice in low temperature ripening beet juice.
  • the present invention provides a beet juice drink with improved intestinal digestive absorption, including carrot juice, apple juice and lemon juice after low-temperature aging peeled baked beet juice.
  • the present invention provides a healthy food for antioxidant, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.
  • the present invention provides a use of the low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice as a health food for antioxidants.
  • the present invention provides a health food for antihypertension, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.
  • the present invention provides a use of the low-temperature ripening low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice as a health food for antihypertensive.
  • beet juice can be removed through the baking process to remove the smell of fish, and low-temperature aging process to convert the high molecular compound into a low molecular compound to increase intestinal digestive absorption, carrot juice, apple juice and / or It can be mixed with lemon juice to reduce the fishy bitterness and bitter taste to produce beet juice with a sweet taste.
  • beet juice according to the present invention contains a polyphenol, has an antioxidant activity such as DPPH radical and ABTS radical scavenging ability, exhibits the effect of lowering blood pressure, increasing blood nitrite and decreasing MDA upon oral administration through animal experiments, There is no significant change in body weight and organ index, and by confirming that it has an effect of improving hypertension, such as improving vascular reactivity to acetylcholine, it can be usefully used as a health food for antioxidant or antihypertensive.
  • an antioxidant activity such as DPPH radical and ABTS radical scavenging ability
  • 1 is a bit juice prepared according to the present invention.
  • Figure 2 is a graph showing the results of measuring the total polyphenol content of beet juice prepared according to the present invention.
  • Figure 3 is a graph showing the DPPH radical scavenging activity measurement results of beet juice prepared according to the present invention.
  • Figure 5 is a graph showing the antioxidant activity measurement results by the FRAP method of beet juice prepared according to the present invention.
  • Figure 6 is a graph showing the results of measuring the betanin (betanin) content of beet juice prepared according to the present invention.
  • FIG. 7 is a graph showing changes in blood pressure after oral administration once in an animal experiment on beet juice prepared according to the present invention.
  • Figure 8 is a graph showing the blood pressure change after repeated administration in the animal experiment for beet juice prepared according to the present invention.
  • Figure 9 is a graph showing the relaxation of the blood vessels extracted in the animal experiments on beet juice prepared according to the present invention.
  • Figure 10 is a graph showing the weight change of the organ in the animal experiments on beet juice prepared according to the present invention.
  • FIG. 11 is a graph showing changes in blood Nitrite in animal experiments on beet juice prepared according to the present invention.
  • bit juice manufacturing method of the present invention will be described in detail.
  • the present invention is a first step of washing for 30 seconds to 1 minute at 200 to 300 °C after washing the beat;
  • It comprises a fourth step of mixing carrot juice, apple juice and lemon juice in low-temperature ripening beet juice.
  • the first step is to bake for 30 seconds to 1 minute at 200 to 300 °C after removing the shell of the beet.
  • the shell portion of the beet is not evenly baked, so the flavor is reduced, and if the temperature is higher or longer than the temperature range, the yeast enzyme is killed and the effect is not preferable.
  • the baked beet is juiced (step 2).
  • the second step may be juiced using a juicer.
  • the third step is preferably low-temperature aging in the storage of 0 to 10 °C, more preferably low-temperature aging in the storage of 4 to 5 °C.
  • the low temperature aging is good to proceed for 3 to 4 days.
  • the temperature is too low below 0 °C frozen beet juice is impossible to ripen, at a temperature above 10 °C juice is turned into a sticky state is not suitable for drinking.
  • the fourth step it is preferable to mix the beet juice, carrot juice, apple juice and lemon juice aged at low temperature in a ratio of 20 to 40 parts by weight, 10 to 20 parts by weight, 30 to 50 parts by weight, and 0.5 to 1 parts by weight, respectively. .
  • the carrot juice, apple juice and lemon juice are intended to improve the fishy bitterness and bitter taste of the beet, when the blending ratio is low, the fishy bitter taste and bitter taste of the beet can be felt by the drinkers, the blending ratio is higher than the beet Carrots, apples, lemons, etc. taste a lot, you can lose the benefits of beet juice.
  • Carrot juice, apple juice and lemon juice in the fourth step is preferably washed after washing the carrot, apple and lemon respectively.
  • the juice process may use a juicer.
  • the method may further include sterilizing and packaging the mixed solution prepared through the fourth step.
  • the sterilization is preferably a non-heated low temperature sterilization of 40 ° C. or less using a pulsed electric field (PEF).
  • PEF pulsed electric field
  • the yeast enzyme of beet begins to die at 40 ° C and completely dies at 60 ° C. Therefore, pasteurization at 40 ° C or lower is preferable.
  • the present invention provides a beet juice drink with improved gut digestive absorption, including peeled and baked beet juice low-temperature aging liquid, carrot juice, apple juice and lemon juice.
  • the beet juice beverage has a reddish bitterness of dark red or burgundy color and is easy to be packaged in a glass container in a non-sticky liquid form.
  • the beet juice beverage converts the polymer compound into a low molecular weight compound through a low temperature aging process, and the red color characteristic of the beet does not come out from the stool after drinking, so the digestive absorption rate of the intestine is excellent and the fishy smell can be removed through the beating process. It is mixed with carrot juice, apple juice and lemon juice to reduce fishy and bitter taste and is suitable for drinking.
  • the present invention provides a beet juice drink with improved intestinal digestive absorption, including peeled baked beet juice low-temperature aging liquid and apple juice.
  • the low-temperature ripening beet juice and apple juice is preferably blended in a weight ratio of 3: 7.
  • blend low temperature ripening beet juice, carrot juice, and apple juice by the weight ratio of 2.0-3.0: 1.5-2.5: 5.0-6.0, and it is more preferable to mix
  • the present invention provides a healthy food for antioxidant, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.
  • the low-temperature ripening beet juice, carrot juice and apple juice is preferably blended in a weight ratio of 2.0 to 3.0: 1.5 to 2.5: 5.0 to 6.0, it is formulated in a weight ratio of 2.5: 2: 5.5 More preferred.
  • the antioxidant health food it is preferable to further include lemon juice for flavor and flavor.
  • the health food may be a health functional food or health supplement food.
  • the present invention also provides an antioxidant health food comprising peeled beet juice, low temperature ripening low temperature ripening beet juice and apple juice.
  • low-temperature ripening beet juice and apple juice is preferably blended in a weight ratio of 3: 7.
  • the health food may be a health functional food or health supplement food.
  • the present invention provides a health food for antihypertension, including low-temperature ripening beet juice, carrot juice and apple juice of peeled and baked beet juice.
  • low temperature ripening beet juice, carrot juice and apple juice are preferably blended in a weight ratio of 2.0 to 3.0: 1.5 to 2.5: 5.0 to 6.0, and blended in a weight ratio of 2.5: 2: 5.5. More preferably.
  • the antihypertensive health food it is preferable to further include lemon juice for flavors and flavors.
  • the health food may be a health functional food or health supplement food.
  • the present invention provides a health food for antihypertension, including low-temperature ripening beet juice and apple juice of the peeled and baked beet juice.
  • low temperature ripening beet juice and apple juice are preferably blended in a weight ratio of 3: 7.
  • the health food may be a health functional food or health supplement food.
  • the health food of the present invention may be used as it is, beet juice according to the present invention as it is or in combination with other food or food ingredients, and may be appropriately used according to a conventional method.
  • the health food of the present invention may be used, including beet juice 50 to 99 parts by weight based on 100 parts by weight of the whole health food composition.
  • Examples of foods to which the beet juice may be added include beverages, alcoholic beverages, dairy products, meats, noodles, confectionery, ice cream, and the like, and include all health foods in a general sense.
  • the health food of the present invention may include various flavors or sweeteners, such as conventional beverages, and various nutritional agents, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, Protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages and the like, and may contain a variety of other flesh. These components can be used independently or in combination. The proportion of such additives is not critical, but is usually selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the whole health food composition.
  • the mixture thus prepared was completed by unheated pasteurization using a pulsed electric field (PEF).
  • PEF pulsed electric field
  • Beet juice was prepared in the same manner as in Example 1, except that the beet juice was subjected to low temperature aging for 3 days in a 10 °C storage.
  • Beet juice was prepared in the same manner as in ⁇ Example 1> except that the juice was aged for 3 days at room temperature (20 ⁇ 25 °C).
  • the sensory test was performed to determine the taste, aroma and overall acceptability of the beet juice prepared in Examples 1 to 4 and Comparative Examples 1 to 7, respectively.
  • Sensory test personnel consisted of 20 adult males and 20 adult females (5 males, 20 females, 5 females in 30s, 5 females in 40s, and 5 females in 50s). After establishing stable criteria for characteristics and tastes, they went to the sensory test. The sensory evaluation items were evaluated based on a score of 10 out of 4 items in total: taste, aroma, texture, and overall preference.
  • the scoring criteria are as follows.
  • Example 1 9.2 9.5 9.0 9.3
  • Example 2 9.0 9.3 8.5 9.3
  • Example 3 9.2 9.1 8.9 9.0
  • Example 4 9.2 9.5 8.3 8.9 Comparative Example 1 5.8 4.2 6.2 5.5 Comparative Example 2 5.9 4.1 6.0 5.1 Comparative Example 3 5.1 4.4 5.8 4.8 Comparative Example 4 5.7 4.0 6.0 4.7 Comparative Example 5 5.0 4.0 5.9 4.9 Comparative Example 6 5.2 4.0 6.0 4.9 Comparative Example 7 5.5 4.0 6.0 5.3
  • the beet juice prepared according to Examples 1 to 4 is removed by heating the beet epidermis to remove odors and has a pleasant aroma, and the flavor is improved by properly mixing carrot juice, apple juice and lemon juice.
  • the beet juice preserved as it is without killing the yeast enzyme in the beet by maintaining an appropriate low temperature.
  • the beet juice prepared by Comparative Example 1 did not go through the step of heating the beet separately, so the person could feel the natural fishy, sour taste and sensitive to the smell.
  • yeast enzyme in the beet was killed and its fragrance was not good. Found to be low.
  • the mixing conditions were different as in ⁇ Comparative Examples 5 to 6>, the unique fishy bitterness and bitter taste were strongly felt, and the beet juice prepared by ⁇ Comparative Example 7> was sterilized at high temperature to kill yeast enzyme. And the texture was not good.
  • the juice was taken one cup of 250 ml per day for one week, and was carried out so as not to consume another fruit or fruit juice from three days before the experiment until the end.
  • Digestive absorption was evaluated for a total of three points out of 10 points out of the state of stools, comfort and stomach comfort during the week, and the color of the stool was visually observed.
  • the scoring criteria are as follows.
  • Example 1 No big difference from normal discoloration 8.5 8.6
  • Example 2 8.0 8.1 8.4
  • Example 3 8.0 8.2 8.5
  • the beet juice prepared according to Examples 1 to 4 showed that the stool state, the degree of pleasure, and the comfort of the subjects showed more than 8.0 good for most of the subjects. No difference was found.
  • Sample 2 (Sample 2; S2), the low-temperature ripening beet juice, carrot juice and apple juice were mixed in a weight ratio of 2.5: 2: 5.5, respectively, in the same manner as in ⁇ Example 1> beet juice improved intestinal absorption Was prepared.
  • sample 1 (Sample 1; S1), a beet stock solution in which the beet was juiced as it was prepared was prepared.
  • sample 3 As sample 3 (S3), beet juice obtained by diluting the beet juice of sample 2 with distilled water twice was prepared.
  • Flavonoids are chemicals found in plants. Flavonoids, catechins, and tannins are known to have antioxidant, anti-cancer, and antihypertensive effects.
  • Total polyphenol content was measured using the Folin-Deni method. 100 ⁇ L of Folin-ciocalteus' phenol reagent was added to each of the prepared 1 mL samples 1 to 3, followed by reaction at room temperature for 5 minutes, followed by 200 ⁇ L of Na 2 CO 3 solution (7%, w / v) and 700 ⁇ L of distilled water. The reaction was time. After the reaction, the absorbance was measured at 720 nm, and the total polyphenol content of the extract was expressed using a standard calibration curve prepared using gallic acid.
  • Example ⁇ 3-1> Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.
  • DPPH radical scavenging activity is a relatively simple method of measuring antioxidant activity. It is a method of measuring antioxidant activity using the principle that DPPH receives an electron or hydrogen from a phenolic compound or the like and is purple when the PHPH is reduced.
  • DPPH radical scavenging activity experiment was used using the Blosis method. After mixing at room temperature, the sample prepared with 0.2 mM DPPH and each stand for 10 minutes using ELASA reader SpectraMax ® M3 Multi-Mode Microplate Reader (Molecular Devices, Sunnyvale, CA, USA) was measured at 517nm. The absorbance of DPPH was expressed by the concentration of the sample (SC50), which was reduced by 50%. Each sample was repeated three times to obtain an average value. Vitamin C was used as a control.
  • Example ⁇ 3-1> Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.
  • ABTS radical scavenging activity was prepared by mixing 7.4 mM ABTS and 2.6 mM potassium persulfate and leaving it in the dark at room temperature for 15 hours to form radicals. The solution was then prepared to have an absorbance of 0.70 ⁇ 0.02 at 734 nm. 20 ⁇ L of each sample was added to 180 ⁇ L of the prepared ABTS solution, and the mixture was left at room temperature for 15 minutes, and then absorbance was measured at 734 nm. ABTS radical scavenging activity was expressed as a percentage difference in absorbance between the sample solution addition group and the no addition group.
  • Example ⁇ 3-1> Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.
  • FRAP method measures the antioxidant activity by measuring the change in absorbance generated during reduction is tripyridyltriazine ferric (Fe + 3) at low pH to tripyridyltriazine ferrous (Fe + 2) by an antioxidant.
  • Antioxidant activity by FRAP (ferric reducing antioxidant power) method was carried out according to the method of Benzie and Strain.
  • 40 ⁇ L of each sample, 100 ⁇ L of FRAP substrate solution, and 200 ⁇ L of distilled water were sequentially mixed in a 96-well plate and reacted at 37 ° C. for 4 minutes, and the absorbance was measured at 593 nm.
  • Each sample was repeated three times, and analyzed using a standard calibration curve obtained using FeSO 4 ⁇ 7H 2 O as a standard.
  • Example ⁇ 3-1> Sample 1 (Sample 1; S1), Sample 2 (Sample 2; S2), and Sample 3 (Sample 3; S3) were prepared.
  • Betanin analysis was performed using 1200 series HPLC (Agilent Technologies, CA, USA) equipped with Synergi 4 ⁇ POLAR-RP 80A column (250 ⁇ 4.6 mm, 4 ⁇ m Phenomenex). Analytical conditions were analyzed by setting a detection wavelength of 538 nm, a flow rate of 1.0 mL / min, and a column temperature of 35 ° C. Samples were injected with 20.0 ⁇ L using an automatic injector. As a mobile phase solvent, solvent A [water: formic acid, (99: 1, v / v)] and solvent B (acetonitrile, CH3CN) were used. Solvent concentration gradient was performed based on solvent B and took a total of 25 minutes analysis time.
  • solvent A water: formic acid, (99: 1, v / v)
  • solvent B acetonitrile, CH3CN
  • Solvent B initially started at 0% and increased to 20% by 15 minutes and then 40% by 20 minutes. It rapidly decreased to 0% at 20.1 minutes and then held at 0% until 25 minutes.
  • the analyzed components were identified by the same retention time (RT) of betanin, an external standard, and quantified by comparing the peak areas of each betaine component based on the HPLC peak area (area).
  • Experimental animals used a 24 week old female congenital hypertensive rat (SHR).
  • the environment of experimental animal breeding room was 23 ⁇ 2 °C and relative humidity 50 ⁇ 10%, and the contrast period was controlled in 12 hours (lighting time 08: 00-20: 00). All animal experiments were performed with the approval of the Jeju Experimental Ethics Committee of Jeju National University (Approval No .: 2018-0053).
  • the experimental group was as follows when repeated administration.
  • Group 1 SHR (drinking water, ad libitum)
  • the change in blood pressure was observed for 24 hours after oral administration to one SHR per sample.
  • the experimental group was as follows.
  • Group 1 SHR + D.W. (0.6 ml / rat, p.o.)
  • Group 4 SHR + betanin (50 mg / kg, p.o.)
  • Blood pressure was measured using a CODA non-invasive blood pressure system (Kent Scientific, Torrington, CT). Before the blood pressure measurement, the tail temperature of the test animal was maintained at 32-35 ° C., and blood pressure was measured while stabilizing. Mean blood pressure of SHR ranged from 177 to 182 mmHg.
  • FIG. 7 In case of Sample 2, a gradual blood pressure lowering effect was observed up to 4 hours after administration, and then returned to the original blood pressure. On the other hand, when the sample 1 was administered, there was a tendency of the blood pressure to be inadequate, and the betanin administration was not different from the control group.
  • the experimental animals were treated with Group 1: control group (SHR), Group 2: sample 1 administration group (30 ml / day), Group 3: sample 2 diluted with distilled water (30 ml / day) and Group 4: sample 2 stock solution (30 ml / day) was divided into four groups of each group was tested for 3 weeks. Samples were administered orally within 30 minutes, after which the drinking and feeding were free.
  • the experimental group was as follows.
  • Group 1 SHR + D.W. (0.6 ml / rat, p.o.)
  • Group 4 SHR + betanin (50 mg / kg, p.o.)
  • Blood pressure was measured using a CODA non-invasive blood pressure system (Kent Scientific, Torrington, CT). Before the blood pressure measurement, the tail temperature of the test animal was maintained at 32-35 ° C., and blood pressure was measured while stabilizing.
  • Sample 1 administration group (G1) showed a tendency of continuous increase in blood pressure after 2 days.
  • the sample 2 administration group showed a blood pressure lowering effect in proportion to the dose of sample 2 (G3, G4).
  • sample 2 has an effect of improving hypertension.
  • the thoracic aorta was extracted to create an aortic ring of 3-5 mm and Krebs solution (in mM, NaCl 120, KCl 4.75, Glucose 6.4, NaHCO 3 25, KH 2 PO 4 1.2, MgSO 4 1.2 and CaCl 2 1.7) were suspended in an organ bath.
  • Krebs solution in mM, NaCl 120, KCl 4.75, Glucose 6.4, NaHCO 3 25, KH 2 PO 4 1.2, MgSO 4 1.2 and CaCl 2 1.7
  • the temperature was maintained at 37 ° C. and the pH of the solution was maintained at 7.4 by feeding carbogen (95% O 2 , 5% CO 2 ).
  • carbogen 95% O 2 , 5% CO 2 .
  • the resting tension of the aortic ring was adjusted to 1.5 g and then stabilized for 1 hour with a solution change every 20 minutes.
  • Vasoconstrictor response is recorded with a physiograph recorder (PowerLab / 400, AD instruments, USA) by connecting the other end of the fixed aortic ring to an isometric force-displacement transducer (FT03, Grass, AD instruments, USA), and the Chart8 program. Analyzed. Endothelial cell-dependent relaxation experiments were performed by treating 10 -6 M of phenylephrine (PE) to endothelial cells, and then contracting the blood vessels before releasing them and applying acetylcholine (Ach) cumulatively (10 -9 to 10 -4 M). The reaction was observed and pD 2 (-Log EC 50 ) was calculated.
  • PE phenylephrine
  • Ach acetylcholine
  • Organ weight index organ weight ⁇ body weight x 100 (%)
  • Serum nitrite concentration was measured by Miranda et al. Two volumes of ethanol were added to the serum and centrifuged at 3000 rpm for 10 minutes to remove proteins. 100 ⁇ L of the supernatant was added with the same amount of vanadium (III) chloride to convert nitrate to nitrite. Thereafter, 50 ⁇ L each of Griess reagent sulfanilamide and N- (1-naphthyl) ethylenediamine were added thereto, and reacted at 37 ° C. for 3 hours, and the absorbance at 570 nm was measured.
  • Serum MDA content was measured using EZ-Lipid peroxidation (TBARS) assay kit (DoGenBio, Seoul). After supernatant was added 35 mg of TCA to the serum by centrifugation. The same amount of indicator was added to 200 ⁇ L of the supernatant and reacted at 65 ° C. for 45 minutes, and the absorbance was measured at 540 nm.
  • TBARS EZ-Lipid peroxidation
  • Sample 2 showed significant blood pressure lowering effects, increased blood nitrite, and decreased MDA when administered orally to hypertensive animals. Vascular responsiveness was improved.

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Abstract

La présente invention concerne un jus de betterave présentant une vitesse d'absorption intestinale accrue, une préparation associée et une utilisation associée et, plus précisément : du jus de betterave, présentant des vitesses de digestion intestinale et d'absorption améliorées grâce à la conversion de composés de poids moléculaire élevé en composés de faible poids moléculaire au moyen de la maturation à basse température de betteraves, son odeur herbacée lui étant éliminée par le rôtissage des betteraves, et son goût herbacé et son amertume étant réduits par mélange avec du jus de carotte et du jus de pomme; et une composition d'aliment santé antioxydant ou antihypertenseur incorporant le jus de betterave.
PCT/KR2019/007692 2018-07-02 2019-06-26 Jus de betterave à vitesse d'absorption intestinale accrue, son procédé de préparation et son utilisation Ceased WO2020009362A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
US16/626,361 US11324245B2 (en) 2018-07-02 2019-06-26 Beet juice with increased intestinal absorption, its manufacturing method and its use
JP2019570850A JP6902806B2 (ja) 2018-07-02 2019-06-26 腸内吸収率を高めたビートジュースとその製造方法及び用途
GB1918635.2A GB2578035B (en) 2018-07-02 2019-06-26 Beet juice with increased intestinal absorption, its manufacturing method and its use
CN201980003054.4A CN110876258B (zh) 2018-07-02 2019-06-26 提高肠内吸收率的甜菜根汁、其制备方法及其用途

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
KR20180076724 2018-07-02
KR10-2018-0076724 2018-07-02
KR1020190044885A KR102134700B1 (ko) 2018-07-02 2019-04-17 장내 흡수율을 높인 비트주스, 이의 제조방법 및 이의 용도
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