Food composition for preventing and improving diabetes containing fermented noni and preparation method thereof

Abstract

The present invention relates to a food composition for preventing and improving diabetes comprising fermented noni and a preparation method thereof. More specifically, fermented noni prepared by inoculating a composite lactic acid bacteria comprising 7 types of lactic acid bacteria contains scopolamine, deacetylcalciferol andcalciferol acid generated by biotransformation. The food composition for preventing and improving diabetes comprising fermented noni containing all these three components can lower blood sugar and exhibit the effect of preventing and improving diabetes.

Description

Technical Field

[0001] The present invention relates to a food composition for preventing and improving diabetes comprising fermented noni and a preparation method thereof. Background Art

[0002] Generally, the living culture and environment of modern people are changing rapidly due to the rapid development of industry and modernization. As the mental and physical activities based on this increase, stress also increases, which not only causes physical strength to decline due to indigestion and metabolic disharmony of the human body, but also causes various adult diseases. In addition, due to the busy life, the dietary culture has changed, the amount of exercise has decreased, and the intake of fast food and high-fat foods has increased, causing problems such as high blood pressure, constipation, diabetes, and obesity.

[0003] In particular, diabetes is a disease characterized by insufficient insulin secretion from the pancreas or high blood sugar levels due to abnormal insulin action in various tissues. It is a disease that causes multiple serious complications including diabetic neuropathy, retinopathy, cataracts, nephropathy, and other vascular system-related diseases such as hypertension and arteriosclerosis.

[0004] In order to prevent such diabetes, various health foods have become new objects of attention. That is, from the negative concept that health foods are simple foods that maintain our bodies, they are now developed for the purpose of improving health, preventing and treating diseases.

[0005] Recently, noni has attracted attention as a food ingredient in various forms due to its excellent detoxification effect, but the application areas of noni have been limited so far, and there is a continuous demand for the development of technology that can apply noni in a wider range of uses.

[0006] In particular, when lactic acid bacteria are inoculated into Morinda citrifolia to induce biotransformation to generate a variety of beneficial components, biotransformation components that are effective in preventing or improving diabetes can be formed, and compositions for preventing or improving diabetes can be developed using the biotransformation components.

[0007] Prior art literature

[0008] Patent Literature

[0009] Patent Document 0001: Korean Patent No. 1883154

[0010] Patent Document 0002: Korean Publication Patent No. 2013-0073048 Summary of the invention

[0011] Technical issues

[0012] In order to solve the above-mentioned problems, the inventors conducted various studies, and as a result, confirmed that the fermented noni prepared by inoculating noni fruit with a composite lactic acid bacteria containing 7 types of lactic acid bacteria contains scopolamine, deacetylcalciferol and calciferol acid produced by biotransformation, and that the fermented noni containing all these three components can not only prevent diabetes, but also lower the blood sugar of existing diabetic patients.

[0013] Therefore, an object of the present invention is to provide a food composition for preventing and improving diabetes comprising fermented Morinda citrifolia.

[0014] Furthermore, another object of the present invention is to provide a method for preparing a food composition for preventing and improving diabetes comprising fermented Morinda citrifolia.

[0015] Technical Solution

[0016] In order to achieve the above object, the present invention provides a food composition for preventing and improving diabetes, comprising fermented Morinda citrifolia inoculated with lactic acid bacteria.

[0017] Based on the total weight of the food composition, the food composition may contain 1 to 10 weight percent of the fermented noni inoculated with lactic acid bacteria.

[0018] The fermented noni may be a fermented product obtained by inoculating noni fruit with one or more of the following seven types of lactic acid bacteria:

[0019] (1) Lactobacillus plantarum;

[0020] (2) Bifidobacterium lactis;

[0021] (3) Lactobacillus rhamnosus;

[0022] (4) Lactobacillus casei;

[0023] (5) Lactobacillus fermentum;

[0024] (6) Bifidobacterium breve; and

[0025] (7) Lactococcus lactis subsp. lactis.

[0026] The fermented noni can be bioconverted into scopoletin, deacetylasperulosidic acid (DAA) and asperulosidic acid.

[0027] The content of scopolamine biotransformed from the fermented noni is 1 μg / mL to 200 μg / mL, the content of deacetyl cypermethrin is 0.2 mg / L to 0.6 mg / L, and the content of cypermethrin is 0.096 mg / ml to 1.41 mg / ml.

[0028] The present invention also provides a method for preparing a food composition for preventing and improving diabetes, which comprises: step (S1), inoculating lactic acid bacteria into noni fruit for fermentation and ripening to prepare biotransformed fermented noni; and step (S2), juicing the fermented noni obtained by fermentation and ripening.

[0029] The fermentation and aging may be performed at 35°C to 40°C for more than 168 hours.

[0030] The above-mentioned aging can be carried out by pouring the fermentation liquid generated during the fermentation process onto the upper part of the fermented product at predetermined time intervals.

[0031] The fermented noni in the above-mentioned bioconversion may be a fermented product obtained by inoculating noni fruit with one or more of the following seven types of lactic acid bacteria:

[0032] (1) Lactobacillus plantarum;

[0033] (2) Bifidobacterium lactis;

[0034] (3) Lactobacillus rhamnosus;

[0035] (4) Lactobacillus casei;

[0036] (5) Lactobacillus fermentum;

[0037] (6) Bifidobacterium breve; and

[0038] (7) Lactococcus lactis subsp. lactis.

[0039] The content of scopolamine biotransformed from the fermented noni can be 1 μg / mL to 200 μg / mL, the content of deacetyl cypermethrin can be 0.2 mg / L to 0.6 mg / L, and the content of cypermethrin can be 0.096 mg / ml to 1.41 mg / ml.

[0040] Effects of the Invention

[0041] The fermented noni contained in the food composition for preventing and improving diabetes of the present invention has the effect of preventing diabetes and lowering the blood sugar of existing diabetic patients.

[0042] In addition, the fermented noni secretes a substance that improves digestion and absorption during the fermentation process of the noni fruit, thereby promoting digestion and bowel movement in adults and the elderly with relatively low digestive abilities. On the other hand, since it is a natural raw material, it has no toxicity and side effects and can be safely ingested.

[0043] In addition, the process of preparing the fermented noni is simple, thus greatly reducing the preparation cost and the purchase cost burden of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 This is a component detection chart of the fermented Noni fruit extract obtained in Example 1.

[0045] Figure 2 This is a graph showing the fasting blood sugar measurement results of each experimental group according to Experimental Example 1.

[0046] Figure 3 This is a graph showing the measurement results of the oral glucose tolerance test of each experimental group according to Experimental Example 1.

[0047] Figure 4 This is a graph showing the results of measuring the area under the curve (AUC) of each experimental group according to Experimental Example 1. DETAILED DESCRIPTION

[0048] Best Mode for Carrying Out the Invention

[0049] Hereinafter, in order to help understanding of the present invention, the present invention will be described in more detail.

[0050] The terms or words used in this specification and the scope of protection of the invention should not be interpreted limited to the usual or dictionary meanings. In order to explain his own invention in the best way, the inventor should only base it on the principle of appropriately defining the concepts of the terms to conform to the meaning and conceptual interpretation of the technical ideas of the present invention.

[0051] Food composition for preventing and improving diabetes

[0052] The present invention relates to a food composition for preventing and improving diabetes, comprising fermented Morinda citrifolia inoculated with lactic acid bacteria.

[0053] In the present invention, based on the total weight of the food composition, the content of the fermented Noni inoculated with lactic acid bacteria can be 1 weight percent to 10 weight percent, preferably 2 weight percent to 8 weight percent, and more preferably 3 weight percent to 6 weight percent. When it is less than the above range, the blood sugar reduction effect is negligible, and when it exceeds the above range, the fermented Noni content increases, but it does not mean that the blood sugar reduction effect continues to increase.

[0054] In the present invention, the fermented noni is obtained by inoculating lactic acid bacteria into noni fruit for fermentation. The lactic acid bacteria inoculated into the fermented noni may be composite lactic acid bacteria including one or more of the following seven lactic acid bacteria.

[0055] (1) Lactobacillus plantarum;

[0056] (2) Bifidobacterium lactis;

[0057] (3) Lactobacillus rhamnosus;

[0058] (4) Lactobacillus casei;

[0059] (5) Lactobacillus fermentum;

[0060] (6) Bifidobacterium breve; and

[0061] (7) Lactococcus lactis subsp. lactis.

[0062] At this time, the mixing ratio of the above 7 lactic acid bacteria can be 60 weight percent to 65 weight percent of Lactobacillus plantarum, 10 weight percent to 15 weight percent of Bifidobacterium lactis, 1 weight percent to 10 weight percent of Lactobacillus casei, 1 weight percent to 10 weight percent of Lactobacillus fermentum, 1 weight percent to 10 weight percent of Bifidobacterium breve and 1 weight percent to 10 weight percent of Lactococcus lactis subsp. lactis.

[0063] If one of the mixing ratios of the above 7 lactic acid bacteria does not meet the above range, the noni fruit cannot be fermented normally, or even if fermented, the taste and aroma may not be at the desired level. In addition, the noni fruit fermented with the composite lactic acid bacteria containing the 7 lactic acid bacteria mixed according to the above mixing ratio has a better digestibility and absorption rate due to the substances that act as enzymes and natural preservatives generated during the fermentation process, and has the advantage of being able to be stored for a long time, but when the composite lactic acid bacteria exceeds the above mixing ratio, this advantage may not be expressed.

[0064] In this way, the fermented Morinda officinalis can be fermented by biotransforming a part of the physiologically active ingredients contained in the Morinda officinalis fruit through a process of fermentation using a composite lactic acid bacteria containing the above 7 lactic acid bacteria to obtain a fermented Morinda officinalis containing ingredients that have excellent effects on lowering blood sugar. At this time, biotransformation means using the physiological function of an organism to convert the added substance into a chemically deformed form, and the following scopolamine, deacetyl scopolamine acid and scopolamine acid mean that the absorption rate is increased by inoculating lactic acid bacteria, and the form of the ingredients that supplement the blood sugar lowering effect is supplemented.

[0065] In other words, when lactic acid bacteria including all of the above 7 types of lactic acid bacteria are inoculated, fermented noni is obtained through biotransformation in the form of scopoletin, deacetylasperulosidic acid and asperulosidic acid, and these three components can be contained in a content range that exhibits a significant effect on lowering blood sugar.

[0066] The content of scopolamine contained in the fermented noni may be 1 μg / mL to 200 μg / mL, the content of deacetyl cypermethrin may be 0.2 mg / L to 0.6 mg / L, and the content of cypermethrin may be 0.096 mg / ml to 1.41 mg / ml.

[0067] The contents of scopolamine, deacetylcarbamyl acid and carbamyl acid contained in the fermented noni as described above are within the content range in which the blood sugar lowering effect is most prominently exhibited. When out of the above range, the degree of blood sugar lowering can be minimal.

[0068] That is, when the fermented noni contains scopoletin, deacetylasperulosidic acid and asperulosidic acid as mentioned above in the above-mentioned manner, the blood sugar lowering effect can be the best.

[0069] In the present invention, "food composition" means a natural or processed product containing one or more nutrients, preferably in a state that can be directly eaten after a certain degree of processing steps. As a general meaning, it refers to all foods, food additives, functional foods and beverages.

[0070] In addition, "food compositions for prevention and improvement" refer to foods that are given added value by using physical, biochemical, and bioengineering methods, so as to express the functional effects of the food in a food group for a specific purpose, or foods that are designed to fully express the in vivo regulatory functions of the food composition, such as regulating biological defense rhythms, preventing diseases, and recovery, to the organism.

[0071] The diabetes prevention and improvement food composition of the present invention includes, for example, various foods, beverages, chewing gum, tea, vitamin complexes, functional foods, etc. Furthermore, the present invention may contain flavoring agents such as various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and natural flavoring agents, coloring agents and fillers (cheese, chocolate, etc.), pectin acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerol, ethanol, carbonating agents for carbonated beverages, etc., and the above ingredients may be used independently or in combination. The above ingredients may be added in an appropriate amount within the scope of not inhibiting the diabetes prevention and improvement effects of fermented Noni. For example, based on the total weight of the above food composition, the above ingredients may include 0.1 weight percent to 1 weight percent.

[0072] Furthermore, the above-mentioned food composition for preventing and improving diabetes may contain food supplementary additives acceptable in food science, and may also contain appropriate carriers, excipients and diluents commonly used in preparing food compositions for preventing and improving diabetes.

[0073] The food composition for preventing and improving diabetes of the present invention can be formulated in various forms, and thus its form is not particularly limited. Preferably, the food composition for preventing and improving diabetes can be formed in a dosage form selected from beverages, granules, tablets, powders, pills, and capsules.

[0074] The preventive and improving food composition in the form of a beverage, granules, tablets, powders, pills, or capsules is convenient to carry and can be easily taken anytime and anywhere.

[0075] The present invention also relates to a method for preparing a food composition for preventing and improving diabetes, which may include: step (S1), inoculating lactic acid bacteria into noni fruit for fermentation and ripening; and step (S2), juicing the fermented noni obtained by the above fermentation and ripening.

[0076] The following describes in more detail the method for preparing the food composition for preventing and improving diabetes according to the various steps.

[0077] Step (S1)

[0078] In step (S1), lactic acid bacteria may be inoculated into noni fruit for fermentation and ripening.

[0079] In the present invention, the lactic acid bacteria used for fermenting the noni fruit may be composite lactic acid bacteria including one or more of the following seven types of lactic acid bacteria.

[0080] (1) Lactobacillus plantarum;

[0081] (2) Bifidobacterium lactis;

[0082] (3) Lactobacillus rhamnosus;

[0083] (4) Lactobacillus casei;

[0084] (5) Lactobacillus fermentum;

[0085] (6) Bifidobacterium breve; and

[0086] (7) Lactococcus lactis subsp. lactis.

[0087] At this time, the mixing ratio of the above 7 lactic acid bacteria can be 60 weight percent to 65 weight percent of Lactobacillus plantarum, 10 weight percent to 15 weight percent of Bifidobacterium lactis, 1 weight percent to 10 weight percent of Lactobacillus casei, 1 weight percent to 10 weight percent of Lactobacillus fermentum, 1 weight percent to 10 weight percent of Bifidobacterium breve and 1 weight percent to 10 weight percent of Lactococcus lactis subsp. lactis.

[0088] Preferably, when the composite lactic acid bacteria including all of the above 7 types of lactic acid bacteria are inoculated into Morinda citrifolia, fermented Morinda citrifolia containing scopoletin, deacetylasperulosidic acid and asperulosidic acid can be obtained in a content range that exhibits a significant effect on lowering blood sugar.

[0089] The contents of the three components contained in the above fermented noni are as described above.

[0090] If one of the mixing ratios of the above 7 lactic acid bacteria does not meet the above range, the noni fruit cannot be fermented normally, or even if fermented, the taste and aroma may not be at the desired level. In addition, the noni fruit fermented with the composite lactic acid bacteria containing the 7 lactic acid bacteria mixed according to the above mixing ratio has a better digestibility and absorption rate due to the substances that act as enzymes and natural preservatives generated during the fermentation process, and has the advantage of being able to be stored for a long time, but when the composite lactic acid bacteria exceeds the above mixing ratio, this advantage may not be expressed.

[0091] The lactic acid bacteria can be inoculated into the Noni fruit in the form of a lactic acid bacteria liquid, preferably, a lactic acid bacteria aqueous solution. At this time, 1 to 3 parts by weight of the lactic acid bacteria liquid can be inoculated into 100 parts by weight of the Noni fruit. When the inoculation amount of the lactic acid bacteria liquid is met, the biotransformation as described above is smoothly carried out, and fermented Noni with components that have a significant effect on lowering blood sugar can be obtained.

[0092] In the present invention, the fermentation and aging may be performed at 35° C. to 40° C. for more than 168 hours.

[0093] Specifically, the fermentation is matured for more than 168 hours from the start of the fermentation, so that the formation of mold can be prevented and the fermentation liquid can be homogenized.

[0094] The fermentation and aging temperature may be 35° C. to 40° C. When the fermentation and aging temperature is lower than 30° C., normal fermentation may not be possible, and when the fermentation and aging temperature is higher than 40° C., the fermentation and aging time may be prolonged, the lactic acid bacteria may die, or the taste and aroma of the noni beverage may be reduced.

[0095] In the present invention, the aging can be performed by pouring the fermentation liquid generated during the fermentation process onto the upper part of the fermented product at predetermined time intervals.

[0096] By carrying out aging in this way, bitterness can be removed and the taste can be homogenized. Preferably, the fermentation liquid can be poured on the top of the fermentation product at intervals of 5 to 10 days. When the interval of pouring the fermentation liquid on the top of the fermentation product is 5 days or less (for example, 3 days) or 10 days or more (for example, 11 days), bitterness remains.

[0097] Step (S2)

[0098] In step (S2), the fermented Morinda citrifolia obtained by fermentation and ripening can be squeezed for juice extraction. In this case, the fermented Morinda citrifolia obtained by fermentation and ripening can contain Morinda citrifolia fruit and fermentation liquid.

[0099] On the other hand, before the juicing step, a step of preheating the fermented noni may be included.

[0100] The preheating of the fermented noni can be performed from low temperature to heating. By preheating, the fiber of the fermented noni is softened, the juice yield can be increased, and nutrients can be easily extracted from the noni fruit contained in the fermented noni.

[0101] At this time, the preheating temperature is preferably 70° C. to 80° C. If the preheating temperature is lower than 70° C., the fiber state in the fermented noni does not change, and the effect of improving the juice yield cannot be expected. If the preheating temperature is higher than 80° C., the fermented noni may be denatured, or the lactic acid bacteria in the fermented noni may be sterilized. In particular, when the preheating temperature is higher than 90° C., there is a problem that more than 90% of the lactic acid bacteria are sterilized.

[0102] Furthermore, the preheating time is preferably 1 to 2 hours. When the preheating time is less than 30 minutes, the fiber state in the fermented Noni does not change, and the effect of improving the juice yield cannot be expected. When the preheating time is greater than 2 hours, the fermented Noni may be denatured, or the lactic acid bacteria in the fermented Noni may die.

[0103] The juice extraction can be used to prepare a beverage by extracting juice from the Noni fruit and the fermentation liquid contained in the fermented Noni.

[0104] At this time, the juicing can be carried out by applying pressure to the fermented noni fruit, and the appropriate pressure during the juicing is preferably 0.05 bar to 7 bar. When the pressure during the juicing is less than 0.05 bar, the juicing cannot be done normally, which reduces the yield of the noni beverage. When the pressure during the juicing is greater than 7 bar, even the byproducts of the noni fruit are mixed together, which can reduce the purity of the noni beverage.

[0105] Furthermore, after the juice is squeezed, filtering and sterilization processes may be performed to improve purity and enhance product reliability.

[0106] The filtration can be performed using a filter with a pore size of 10 to 30 meshes. When the pore size of the filter is smaller than 10 meshes, the process efficiency may be reduced, and when the pore size of the filter is larger than 30 meshes, the filtered noni beverage may still contain byproducts.

[0107] The above-mentioned sterilization method is not limited as long as it is a conventional sterilization method in the field, and can be widely used.

[0108] Modes for carrying out the invention

[0109] Below, preferred embodiments are proposed to help understand the present invention, but the following embodiments are only illustrative of the present invention, and various changes and modifications can be made within the scope of the present invention and the technical concept, which is obvious to ordinary technicians in the technical field to which the present invention belongs. Of course, such changes and modifications belong to the scope of protection of the attached patent invention.

[0110] Example 1

[0111] The lactic acid bacteria solution (10.3 kg) was inoculated into 690 kg of Noni fruit and fermented for 30 days at 37° C. At this time, the inoculation amount of the lactic acid bacteria solution, when converted to parts by weight, was 1.49 parts by weight relative to 100 parts by weight of Noni fruit.

[0112] The lactic acid bacteria liquid contained 7 kinds of composite lactic acid bacteria ((strain) Lactomason). From the start of fermentation, 10L of the fermentation liquid was collected every 7 days, moved to the top of the noni fruit for spraying, and fermented and matured to prepare fermented noni.

[0113] At this time, the composition of the 7 types of composite lactic acid bacteria (100%) used is shown in Table 1 below.

[0114] Table 1

[0115] No. Compound lactic acid bacteria ingredients Mixing ratio 1 Lactobacillus plantarum KCCM11821P 63％ 2 Bifidobacterium lactis 12％ 3 Lactobacillus rhamnosus 5％ 4 Lactobacillus casei 5％ 5 Lactobacillus fermentum 5％ 6 Bifidobacterium breve 5％ 7 Lactococcus lactis subsp. lactis 5％

[0116] The fermented Noni was preheated at 78°C for 1 hour and 30 minutes, and then juiced at a pressure of 4 bar using a juice extraction device.

[0117] Afterwards, the mixture was filtered through a 20-mesh filter and sterilized, and mixed with purified water to prepare a food composition containing 5 weight percent of the fermented Noni.

[0118] Comparative Examples 1 to 5

[0119] As shown in Table 2 below, the number of the composite lactic acid bacteria components is 2, 3, 4, 5 and 6 respectively. Other than that, the food composition containing fermented Noni is prepared in the same manner as in Example 1.

[0120] Table 2

[0121]

[0122]

[0123] Experimental Example 1: Analysis of components contained in fermented Noni

[0124] The components of the fermented Morinda citrifolia prepared in Example 1 were analyzed by the following method.

[0125] -Column: Symmetry C18 (Waters, 4.6×250mm, ID)

[0126] -Solvent conditions: Gradient conditions using distilled water and methanol containing 0.1% (v / v) formic acid

[0127] -Flow rate: 1.0ml / min

[0128] -Ultraviolet (UV) detector: 254nm

[0129] Figure 1 This is a component detection chart of the fermented Noni fruit extract obtained in Example 1.

[0130] Reference Figure 1 It can be seen that the fermented noni obtained in Example 1 contains scopoletin, deacetylasperulosidic acid and asperulosidic acid.

[0131] Furthermore, the component analysis of the fermented Morinda citrifolia of Comparative Examples 1 to 5 was carried out in the same manner as described above, and the content of each component is recorded in Table 3 for comparison.

[0132] Table 3

[0133]

[0134]

[0135] From the results in Table 3, it can be seen that when fermentation is performed without one or more of the seven lactic acid bacteria included in the composite lactic acid bacteria inoculated when preparing the fermented noni, one or more of the three components mentioned above is significantly reduced or absent.

[0136] Experimental Example 2: In vivo blood sugar lowering efficacy test of food composition

[0137] As shown in Table 2 above, four diabetic and non-diabetic models were set up to carry out the blood glucose lowering efficacy test in vivo.

[0138] (2-1) Product dosage and method of administration

[0139] As shown in Table 4 below, the experimental animals were 6-week-old male C57BL / KsJ db / db diabetic mice (diabetic model, hereinafter referred to as db / db mice) and non-diabetic C57BL / KsJ m+ / db ​​mice (non-diabetic model, hereinafter referred to as m+ / db ​​mice), which is a model in which blood sugar continues to increase for 12 to 15 weeks.

[0140] The sample administered to the diabetic model positive control group was metformin tablets (Metformin Tab., Metformin Hydrochloride, JRP Co.) as a diabetes solvent. The dosage was 200 mg per kg of the mouse body weight (denoted by metformin 200 mg / kg).

[0141] The sample administered to the fermented Noni group of the diabetes model was the food composition containing fermented Noni obtained in Example 1. The dosage was 100 mg per 1 kg of the body weight of the mouse (denoted by Noni 100 mg / kg).

[0142] As a method of administration, each administration sample was dissolved in 0.5% carboxymethyl cellulose (CMC) at different doses and orally administered once a day for 6 weeks.

[0143] Table 4

[0144]

[0145] (2-2) Changes in weight gain and food and water intake of experimental animals

[0146] The weight gain and changes in food and water intake of the experimental animals were measured every 3 days.

[0147] As a result, the weight gain of the experimental animals was relatively low in the diabetic model fermented noni group (noni 100 mg / kg) and the diabetic model positive control group (metformin 200 mg / kg) compared to the diabetic model control group (db / db mice) which showed a trend of increasing every 3 days.

[0148] In addition, the food intake and water intake of each group were different from those of the non-diabetic model control group (m+ / db) and the diabetic model control group (db / db), but there was almost no difference between the diabetic model control group (db / db), the diabetic model positive control group (metformin 200 mg / kg) and the diabetic model fermented noni group (noni 100 mg / kg).

[0149] (2-3) Fasting blood glucose measurement

[0150] The fasting blood glucose of the experimental animals was measured once a week for 6 weeks using a gluco-meter. The fasting blood glucose of each experimental group was measured at intervals of 1 week (7 days) for 6 weeks (42 days).

[0151] Figure 2 This is a graph showing the fasting blood sugar measurement results of each experimental group according to Experimental Example 1.

[0152] Reference Figure 2 In terms of fasting blood glucose, the diabetic model control group (db / db) showed the highest blood glucose value at 5 weeks and then maintained the high blood glucose value until 6 weeks.

[0153] Moreover, in the diabetes model positive control group (metformin 200 mg / kg) and the diabetes model fermented noni group (noni 100 mg / kg), fasting blood glucose remained low from 1 week to 6 weeks.

[0154] On the other hand, after 6 weeks, in the fermented noni group of the diabetes model (noni 100 mg / kg), fasting blood sugar decreased by 25%, showing a blood sugar lowering effect, and in the diabetes model positive control group (metformin 200 mg / kg), fasting blood sugar decreased by 34%.

[0155] It was found that the fasting blood glucose reducing effect was similar between the diabetic model fermented noni group (noni 100 mg / kg) and the diabetic model positive control group (metformin 200 mg / kg) even though there was a difference in the dosage of the administered samples.

[0156] (2-4) Oral glucose tolerance test (OGTT)

[0157] After 6 weeks of oral administration, an oral glucose tolerance test (OGTT) was performed.

[0158] After fasting the experimental animals for 12 hours, blood was collected from the tail vein to measure fasting blood sugar. Then, 50% glucose solution (3.0 g / kg of BW) was orally administered to all groups, and blood sugar was measured using a blood glucose meter 30, 60, 120, and 180 minutes later.

[0159] Figure 3 This is a graph showing the measurement results of the oral glucose tolerance test of each experimental group according to Experimental Example 1.

[0160] Reference Figure 3Generally, blood glucose increases most after 30 minutes (0.5 hr), at which time the highest value is shown in the diabetic model control group (db / db).

[0161] Blood glucose began to decrease from 1 hr, compared with the increased blood glucose at 0.5 hr, and compared with the diabetic model control group (db / db), it decreased by 33.1% in the diabetic model positive control group (metformin 200 mg / kg) and by 13.9% in the diabetic model fermented noni group (noni 100 mg / kg).

[0162] Moreover, at 2 hr, compared with the diabetic model control group (db / db), the diabetic model positive control group (metformin 200 mg / kg) decreased by 22.9%, and the diabetic model fermented noni group (noni 100 mg / kg) decreased by 14.2%.

[0163] Moreover, at 3 hr, compared with the diabetic model control group (db / db), the diabetic model positive control group (metformin 200 mg / kg) decreased by 28.5%, and the diabetic model fermented noni group (noni 100 mg / kg) decreased by 16.5%.

[0164] Figure 4 This is a graph showing the results of measuring the area under the curve (AUC) of each experimental group according to Experimental Example 1.

[0165] Reference Figure 4 , the AUC value increased 6.9-fold in the diabetic model control group (db / db) compared with the non-diabetic model control group (m+ / db).

[0166] Furthermore, compared with the diabetic model control group (db / db), the level of glucose in the diabetic model positive control group (metformin 200 mg / kg) was reduced by 23.3%, and the level of glucose in the diabetic model fermented noni group (noni 100 mg / kg) was reduced by 13.8%.

[0167] The present invention is described above based on limited embodiments and drawings, but the present invention is not limited thereto and can be modified and deformed in various ways by ordinary technicians in the technical field to which the present invention belongs within the scope equivalent to the technical idea of ​​the present invention and the scope of protection claimed by the recorded patent invention.

Claims

1. A food composition for preventing and improving diabetes, characterized in that: Contains fermented noni inoculated with lactic acid bacteria, The fermented noni is a fermented product in which a lactic acid bacteria aqueous solution containing the following 7 kinds is inoculated into noni fruit and fermented and matured at 35° C. to 40° C. for more than 168 hours. When the inoculation amount is calculated by weight, the lactic acid bacteria aqueous solution is 1 to 3 parts by weight relative to 100 parts by weight of noni fruit. (1) 60 to 65 weight percent of Lactobacillus plantarum; (2) 10 to 15 weight percent of Bifidobacterium lactis; (3) 5 weight percent of Lactobacillus rhamnosus; (4) 1 to 10 weight percent of Lactobacillus casei; (5) 1 to 10 weight percent of Lactobacillus fermentum; (6) 1 to 10 weight percent of Bifidobacterium breve; and (7) 1 to 10 weight percent of Lactococcus lactis subsp. lactis, The fermented noni is bioconverted into scopolamine, deacetyl scopolamine acid and scopolamine acid. The content of scopolamine biotransformed from the fermented noni is 1 μg / mL to 200 μg / mL, the content of deacetyl cypermethrin is 0.2 mg / L to 0.6 mg / L, and the content of cypermethrin is 0.096 mg / ml to 1.41 mg / ml. Based on the total weight of the food composition, the food composition contains 1 to 10 weight percent of the fermented noni inoculated with lactic acid bacteria.

2. A method for preparing a food composition for preventing and improving diabetes, characterized in that: include: Step (S1), inoculating lactic acid bacteria into noni fruit for fermentation and ripening to prepare bioconverted fermented noni; and Step (S2), extracting juice from the fermented Noni obtained by fermentation and aging, The fermented noni in the bioconversion is a fermented product in which the following 7 types of lactic acid bacteria are inoculated into noni and fermented and matured at 35°C to 40°C for more than 168 hours. When the inoculation amount is calculated by weight, the lactic acid bacteria aqueous solution is 1 to 3 parts by weight relative to 100 parts by weight of noni fruit. (1) 60 to 65 weight percent of Lactobacillus plantarum; (2) 10 to 15 weight percent of Bifidobacterium lactis; (3) 5 weight percent of Lactobacillus rhamnosus; (4) 1 to 10 weight percent of Lactobacillus casei; (5) 1 to 10 weight percent of Lactobacillus fermentum; (6) 1 to 10 weight percent of Bifidobacterium breve; and (7) 1 to 10 weight percent of Lactococcus lactis subsp. lactis, The content of scopolamine biotransformed from the fermented noni is 1 μg / mL to 200 μg / mL, the content of deacetyl cypermethrin is 0.2 mg / L to 0.6 mg / L, and the content of cypermethrin is 0.096 mg / ml to 1.41 mg / ml. Based on the total weight of the food composition, the food composition contains 1 to 10 weight percent of the fermented noni inoculated with lactic acid bacteria.

3. The method for preparing the food composition for preventing and improving diabetes according to claim 2, characterized in that: The aging is carried out by pouring the fermentation liquid generated during the fermentation process onto the upper part of the fermented product at predetermined time intervals.

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