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Composition for inhibiting non-fluorescent advanced glycation end products, and use thereof

A technology for advanced glycation and end products, which can be used in drug combinations, medical preparations containing active ingredients, applications, etc., and can solve problems such as toxicity

Inactive Publication Date: 2022-02-18
KOREA FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, aminoguanidine is the most promising drug for the prevention and treatment of diabetic complications, and it has been carried out to phase III clinical trials, but there is a problem of toxicity when administered for a long time, so it is necessary to develop a safer drug

Method used

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  • Composition for inhibiting non-fluorescent advanced glycation end products, and use thereof
  • Composition for inhibiting non-fluorescent advanced glycation end products, and use thereof
  • Composition for inhibiting non-fluorescent advanced glycation end products, and use thereof

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preparation example Construction

[0077] Also, a fermented product comprising the composition for inhibiting non-fluorescent advanced glycation end products of the present invention is provided. Generally, the preparation method of fermented products includes processes such as raw material preparation, addition of lactic acid bacteria, fermentation, and finished product recovery. The raw material preparation step is a step of preparing materials to be fermented and preparing fermentation conditions so that fermentation proceeds favorably. The addition of lactic acid bacteria is to add an appropriate amount of bacteria according to the amount of the fermentation target, and the present invention is characterized by using the bacterial strain of the present invention. Fermentation is carried out according to the fermentation conditions of conventional fermentation bacteria, preferably at a temperature of 37°C to 43°C for 4 hours to 168 hours. Finished product recovery includes all post-processing and packaging ...

Embodiment 1

[0082] Screening for Microorganisms with Reduced Activity of Non-Fluorescent Advanced Glycation End Products

[0083] In order to develop non-fluorescent advanced glycation end product inhibitors using microorganisms, first, screening for N-carboxymethyllysine (Nε-(Carboxymethyl)-L -lysine) with reduced activity of microorganisms. For this reason, food containing N-carboxymethyllysine was prepared, and after adding each microorganism to the above-mentioned food, the content change of N-carboxymethyllysine was measured.

[0084] 1-1: Preparation of food containing N-carboxymethyllysine

[0085]First, a food containing N-carboxymethyllysine was prepared by using casein as milk protein and lactose as lactose in order to reduce N-carboxymethyllysine produced in the heat treatment process of milk. Casein Sodium caseinate (sodium caseinate) and D-lactose (D-lactose) were purchased from (Strain) ES food raw materials and Sigma-Aldrich (Sigma-Aldrich). Considering the ratio of ca...

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Abstract

The present invention relates to a composition for inhibiting non-fluorescent advanced glycation end products, and a use thereof. More specifically, the present invention relates to: a composition for inhibiting non-fluorescent advanced glycation end products, comprising more than one strain selected from the group consisting of Lactobacillus sp. strains, Lactococcus sp. strains, Enterococcus sp. strains, Bifidobacterium sp. strains, Bacillus sp. strains, Saccharomyces sp. strains, Pediococcus sp. strains, and Leuconostoc sp. strains; and a food composition, a pharmaceutical composition, a composition for intestinal regulation, a probiotic composition, a feed composition, and a fermented product, which have an activity of reducing non-fluorescent advanced glycation end products and comprise the composition. In addition, the present invention relates to a method for producing a non-fluorescent advanced glycation end product inhibitor and a method for inhibiting non-fluorescent advanced glycation end products.

Description

technical field [0001] The present invention relates to a composition for inhibiting non-fluorescent advanced glycation end products, a use thereof and a method for inhibiting non-fluorescent advanced glycation end products using the same. Background technique [0002] The nonenzymatic glycosylation reaction of protein refers to the Maillard reaction (Maillard reaction) that occurs without the action of enzymes between amino acid groups such as lysine residues of proteins and reducing sugars. Formation of advanced glycation end products (Advanced glycation end products, AGEs). The non-enzymatic glycosylation reaction of protein is a reaction in which lysine or arginine, which is a free amino acid of a protein, reacts with a carbonyl group of a reducing sugar to form The product’s Schiff base (Shciff base), the compound formed at this time continues to form a brown compound (melanoidine) through a series of complex reactions such as condensation, redisplacement, oxidation, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/744A61P27/12A61P25/00A61K35/747A23L33/135A23K10/16
CPCA23K10/18A23L33/135A61P25/00A61P27/12A61K35/747A61K35/745A61K35/744A61K35/741A61K2035/115A61K35/742A61K36/064A61K2300/00A23K10/16A61K35/74
Inventor 朴镐永金允淑吴美珍李相勳河相根崔相润朴龙坤
Owner KOREA FOOD RES INST
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