Shine muscat grain syrup having high appealability and Anti-oxidative, Anti-diabetic and Anti-thrombitic activity and its manufacturing method

Abstract

The present invention relates to Shine Muscat syrup using Shine Muscat grapes, non-glutinous rice, and malt extract, and a method for manufacturing the same. More specifically, the invention relates to Shine Muscat syrup with enhanced sensory and functional properties, prepared by adding cooked non-glutinous rice to a malt extract to prepare a saccharified liquid, and then adding a crushed Shine Muscat grape extract thereto. The Shine Muscat syrup of the present invention possesses beneficial components of Shine Muscat grapes and excellent sensory properties, and has high portability, accessibility, and preference. The Shine Muscat syrup has excellent flavor and exhibits strong active radical scavenging activity, nitrite scavenging activity, anti-diabetic activity, and anti-thrombotic activity. It has excellent effects that allow it to be used as a medicine or health functional food for the prevention or improvement of diabetes. Furthermore, it is a very useful invention for the food industry as it can be expected to be utilized as a health functional food for inhibiting aging, inhibiting cancer, and relieving stress. In addition, increased economic benefits are expected in terms of the efficient utilization of Shine Muscat grapes, which have a short shelf life, and the production of high-value-added syrup using low-quality fruit.

Description

Technology Field

[0001] The present invention relates to Shine Muscat syrup using Shine Muscat grapes, non-glutinous rice, and malt extract, and a method for manufacturing the same. More specifically, the invention relates to Shine Muscat syrup with enhanced sensory and functional properties, prepared by adding cooked non-glutinous rice to a malt extract to prepare a saccharified liquid, and then adding a crushed Shine Muscat grape extract thereto, and a method for manufacturing the same. Background Technology

[0002] Jocheong is a traditional Korean molasses, a sticky, viscous liquid produced by saccharifying starchy raw materials—such as malted barley, grains like rice and barley, or root vegetables like potatoes and sweet potatoes—over an extended period and boiling them down. While similar to yeot (Korean taffy), jocheong does not harden and is used as a sweetener in traditional Korean cuisine. Unlike conventional sweeteners, it offers a nutty and mild sweetness and is consumed as a health food.

[0003] On the other hand, starch syrup, widely used in the food industry, is produced by hydrolyzing starch with the addition of enzymes or acids and concentrating the resulting liquid; in some cases, it may also contain sugar or other additives. Consequently, it has a strong and clean sweetness with almost no aroma, and differs from jocheong in that it has lower viscosity and is less sticky.

[0004] Meanwhile, the Shine Muscat grape is a variety developed in 1988 by the National Institute of Fruit and Tree Science (NIFT) under Japan's Ministry of Agriculture, Forestry and Fisheries. It was created by crossing 'Akitsu-21' (Vitislabruscana) and 'Hakunan' (Vitisvinifera), and its scientific name is ' Vitis viniferaThe variety's registered name is 'Podo Norin 21', and its genome sequence registration code is disclosed in GCA_008326845.1. Shine Muscat has thin skin and is seedless compared to ordinary grapes, making it easy to eat raw and offering excellent texture. It is distributed as a premium fruit due to its moderately large size, high sugar content (17–22 brix), and refreshing, sweet mango-like aroma. However, recently, domestic production has increased explosively, leading to a price collapse, and there is a need to develop processed products such as wine and juice.

[0005] To date, research related to Shine Muscat has primarily focused on cultivation, storage, and distribution, while there is virtually no research regarding its physiological activity. Recent studies include "Efficiency Measurement and Factor Analysis for the Management Stability of Shine Muscat Farms" (Han Jin-sung, 2023, Konkuk University Ph.D. Dissertation), Aspergillus tubingensis Occurrence of Shine Muscat Grape Cluster Rot (tentative name) caused by (Kim Young-soo et al. 2019. Korean Journal of Plant Pathology 25, 220-225), Effects of post-harvest treatment on enhancing storage and distribution capabilities during export of 'Campbell Early' and 'Shine Muscat' grapes (Kim Sung-joo, 2020, Ph.D. dissertation, Chungnam National University), Shine Muscat ( Vitis viniferaAlthough studies such as "Elucidation of Mass Propagation and Virus Removal Treatment Conditions for the Production of Virus-Free Seedlings of 'Shine Muscat'" (Kim Si-hong, 2023, Ph.D. Dissertation, Kangwon National University), "Measurement and Factor Analysis of Management Efficiency of Shine Muscat Grape Cultivation Farms – Focusing on Production Farms in Gyeongbuk Region" (Lim Seung-ju et al., 2019, Journal of Food Distribution Research 49-72), "Effects of Cluster Thinning and Growth Regulator Treatment on 'Shine Muscat' Grapes" (Shin Hyun-wook, 2019, Master's Thesis, Kyungpook National University), "Characterization of the Mannitol, Exopolysaccharide Producing Lactic Acid Bacteria from Kimchi" (Kang Yun-ji, 2023, Thesis, Gyeongsang National University), and "Content of Physiologically Active Substances and Antioxidant Activity of 'Shine Muscat' Grapes According to Extraction Conditions by Part" (Choi Mi-hee et al., 2020, Spring Conference of the Korean Society of Plant Resources Aug. 14, 85-85) are known, regarding sensory properties, antioxidant, and anti-diabetic There are no known studies on Shine Muscat syrup with excellent activity.

[0006] Patent literature related to Shine Muscat includes, for example, Korean Registered Patent No. 10-2287416, "Complex fruit extract of Shine Muscat, green apple, green plum, and green papaya and cosmetic composition containing the same"; No. 10-2610704, "Method for manufacturing Shine Muscat syrup containing basil seeds"; and Registered Patent No. 10-2677143, "Method for cultivating Shine Muscat characterized by applying wood vinegar and Makgeolli"; as well as Korean Published Patent No. 10-2023-0070717, "Method for manufacturing a beverage containing Shine Muscat and blueberry"; No. 10-2023-0078852, "Shine Muscat powder, Shine Muscat paste, Shine Muscat bread and method for manufacturing the same"; and No. 10-2023-0111395, "Method for manufacturing fruit powder and fruit "Bean paste and bread containing powder" has been disclosed, and "color chart for determining the ripeness of Shine Muscat grapes" is known in Korean Patent No. 30-1138226, but to date, there is no known research on Shine Muscat syrup that has excellent sensory properties, antioxidant activity, and anti-diabetic activity. Prior art literature

[0007] (Patent Document 0001) KR 10-2610704 B

[0008] Content of physiologically active substances and antioxidant activity of 'Shine Muscat' grapes according to extraction conditions by part. Choi, Mi-hee et al., 2020. Spring Conference of the Korean Society of Plant Resources Aug. 14, 85-85 The problem to be solved

[0009] The present invention was devised to solve the problems of the prior art as described above, and the problem to be solved by the present invention is to provide Shine Muscat syrup using Shine Muscat, non-glutinous rice, and malt extract, and a method for manufacturing the same. means of solving the problem

[0010] To solve the above problems, the present invention provides a method for producing Shine Muscat syrup comprising: (1) a step of preparing a Shine Muscat crushed liquid; (2) a step of preparing a malt extract; (3) a step of adding cooked glutinous rice to the malt extract and saccharifying it to prepare a saccharified liquid; (4) a step of removing undissolved rice grains from the saccharified liquid and adding the Shine Muscat crushed liquid to prepare a mixture of the saccharified liquid and the Shine Muscat crushed liquid; and (5) a step of stirring and mixing the mixture, then boiling and reducing it, and then cooling it.

[0011] In addition, the present invention provides Shine Muscat syrup produced by the method described above.

[0012] It is desirable that the above Shine Muscat syrup has antioxidant, anti-diabetic, and anti-thrombotic activities. Effects of the invention

[0013] The Shine Muscat syrup of the present invention possesses the beneficial components of Shine Muscat grapes and excellent sensory properties, while offering high portability, accessibility, and preference. The Shine Muscat syrup exhibits excellent flavor and aroma, as well as powerful active radical scavenging, nitrite scavenging, anti-diabetic, and anti-thrombotic activities. It demonstrates outstanding efficacy, making it suitable for use as a pharmaceutical or health functional food for the prevention or improvement of diabetes. Furthermore, its potential use as a health functional food for anti-aging, anti-cancer, and stress relief makes this invention highly useful for the food industry. Additionally, it is expected to increase economic benefits in terms of the efficient utilization of Shine Muscat grapes, which have a short shelf life, and the production of high-value-added syrup using low-grade fruit. Brief explanation of the drawing

[0014] Figure 1 is a photograph of the Shine Muscat syrup of the present invention and commercially available syrup. Figure 2 is a photograph of a 5% aqueous solution of the Shine Muscat syrup of the present invention and commercially available syrup. FIGS. 3 to 5 show the results of measuring the change in force over time during the attachment and detachment processes in a physical property measuring instrument for two types of Shine Muscat syrup and commercially available syrup according to the present invention. Specific details for implementing the invention

[0015] The present invention will be described in detail below.

[0016] To efficiently utilize Shine Muscat grapes, the inventors of the present invention washed and ground Shine Muscat grapes to prepare a ground liquid. Meanwhile, cooked glutinous rice was added to a malt extract and saccharified, after which the above-mentioned ground Shine Muscat liquid was added and thoroughly mixed, and the mixture was boiled down at a high temperature to produce Shine Muscat syrup. The Shine Muscat syrup of the present invention has excellent sensory properties and exhibits strong active radical scavenging activity, nitrite scavenging ability, anti-diabetic activity, and anti-thrombotic activity.

[0017] Accordingly, the present invention provides a method for producing Shine Muscat syrup comprising: (1) a step of preparing a Shine Muscat crushed liquid; (2) a step of preparing a malt extract; (3) a step of adding cooked glutinous rice to the malt extract and saccharifying it to prepare a saccharified liquid; (4) a step of removing undissolved rice grains from the saccharified liquid and adding the Shine Muscat crushed liquid to prepare a mixture of the saccharified liquid and the Shine Muscat crushed liquid; and (5) a step of stirring and mixing the mixture, then boiling and reducing it, and then cooling it.

[0018] As a preferred embodiment, the Shine Muscat syrup of the present invention may be prepared by the following steps: (1) obtaining a mature Shine Muscat crushed liquid; (2) preparing a malt extract; (3) adding 30 to 50 parts by weight, preferably 40 parts by weight, of non-glutinous cooked rice to 100 parts by weight of the malt extract and saccharifying for 10 to 15 hours, preferably 12 hours; (4) filtering out and removing undissolved rice grains from the saccharified liquid and adding 200 to 300 parts by weight, preferably 240 parts by weight, of the Shine Muscat crushed liquid; (5) stirring and mixing the mixture for 20 to 40 minutes, preferably 30 minutes, then boiling and simmering at 85 to 95°C, preferably 90°C, for 3 to 4 hours, preferably 3 hours, and then cooling.

[0019] It is preferable that the above Shine Muscat has a sugar content of 15 to 18 Brix. It is preferable that the above Shine Muscat be a mature Shine Muscat and have the characteristic mango scent of Shine Muscat, and since the crushed liquid of Shine Muscat is used, the soft texture of the thin skin that consumers value is not required.

[0020] In the above manufacturing method, in step (4), lactic acid bacteria, preferably mixed lactic acid bacteria, may be further added.

[0021] As a preferred embodiment, the lactic acid bacteria may be in powder form, for example, Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Streptococcus thermophilus( Streptococcus thermophilus ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus casei( Lactobacillus casei ), Lactobacillus fermentum( Lactobacillus fermentum ), Bifidobacterium longum( Bifidobacterium longum It may include ).

[0022] The Shine Muscat syrup according to the manufacturing method of the present invention has excellent portability, accessibility, and shelf life, and possesses excellent characteristics of sensory properties, active radical scavenging ability, nitrite scavenging ability, antidiabetic activity, and antithrombotic activity.

[0023] Accordingly, the present invention provides Shine Muscat syrup produced by the above method of the present invention.

[0024] It is desirable that the above Shine Muscat syrup has antioxidant, anti-diabetic, and anti-thrombotic activities.

[0025] Antioxidation through the above-mentioned active radical scavenging ability can effectively remove reactive oxygen species exposed to human cells, and, for example, the above-mentioned antioxidant activity may be associated with inhibiting skin aging, anticancer effects, and preventing cardiovascular diseases. Accordingly, the present invention provides a health functional food for antioxidant purposes comprising the Shine Muscat syrup of the present invention.

[0026] In addition, the antidiabetic activity of the above Shine Muscat syrup exhibits strong enzyme inhibitory activity against α-glucosidase, so it can be used as a material for pharmaceutical compositions and health functional foods related to the prevention, treatment, or improvement of diabetes complications such as type 1 diabetes, type 2 diabetes, diabetic retinopathy, and diabetic nephropathy.

[0027] In addition, the antithrombotic activity of the above Shine Muscat syrup exhibits strong blood coagulation inhibitory activity, thereby providing a health functional food for the prevention or improvement of thrombotic diseases.

[0028] Health functional foods containing the Shine Muscat syrup of the present invention include, for example, various food products, beverages, teas, vitamin complexes, health supplements, etc., and can be used in the form of powder, granules, tablets, capsules, or beverages.

[0029] In addition to containing Shine Muscat jelly as an essential ingredient in the indicated proportions, the health functional food of the present invention may contain food-grade acceptable food additives, such as natural carbohydrates and various flavoring agents, as additional ingredients.

[0030] Examples of the above natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, as well as common sugars and sugar alcohols such as xylitol, sorbitol, and erythritol.

[0031] As the above flavoring agent, natural flavoring agents such as stevia, taumatin, rebaudioside A, or glycyrrhizin, and synthetic flavoring agents such as saccharin and aspartame may be used. The ratio of the above natural carbohydrates is generally about 1 to 20 g, preferably about 5 to 12 g, per 100 ml of the health functional food of the present invention. In addition to the above, the health functional food of the present invention may contain various nutritional agents, vitamins, minerals, flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and thickening agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc.

[0032] The present invention will be explained in more detail below through specific embodiments. The following embodiments describe a preferred embodiment of the present invention, and the scope of the present invention is not to be interpreted as being limited by the matters described in the following embodiments.

[0033] [Example]

[0034] Example 1: Preparation of Shine Muscat Syrup and Physicochemical Properties of Shine Muscat Syrup

[0035] The Shine Muscat grapes used in this example were grown in Sangju, Gyeongbuk, South Korea in 2024 and stored under refrigeration. The washed and sorted Shine Muscat grapes were ground, and the ground liquid was recovered using a screw press. Meanwhile, 1 kg of cooked glutinous rice was added to 2.5 liters of malt extract and saccharified for 12 hours to prepare a saccharified liquid. Then, 6 liters of the above-mentioned ground Shine Muscat liquid and 10 g of mixed lactic acid bacteria were added and mixed. The mixture was then boiled at 90°C for 3 to 4 hours and finally cooled at room temperature to produce Shine Muscat syrup. The above-mentioned lactic acid bacteria mixed powder Lactobacillus plantarum , Lactobacillus rhamnosus , Streptococcus thermophilus , Lactobacillus acidophilus , Lactobacillus casei , Lactobacillus fermentum , Bifidobacterium longum Includes (7 types of alpha mixed lactic acid bacteria-10 Mediogen Co., Ltd.). Photographs of the Shine Muscat syrup produced and commercial syrup (manufactured by a large corporation and a master) are shown in Fig. 1. While the existing commercial syrup showed a light yellowish-brown color, the Shine Muscat syrup of the present invention showed a very dark reddish-brown color. Although there are parts that turned brown during the high-temperature heating reaction, it is judged that the dark reddish-brown color is due to the components of Shine Muscat.

[0036] The pH, brix, and color difference of the manufactured Shine Muscat syrup and commercially available syrup are shown in Table 1. Since color difference could not be measured in the manufactured syrup state, a 5% solution was prepared and its color difference was measured (Fig. 2). Color difference analysis was performed using a Hunter Color Difference meter (Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan), and lightness (white 100–0 black), redness (red 100–-80 green), and yellowness (yellow 70–-80 black) were measured. The standard white plate was set with an L value of 92.44, an a value of -0.06, and a b value of 1.35. The average value was calculated by measuring three times per sample, and the color difference (△E) was calculated using the following formula.

[0037]

[0038] [Table 1] Physicochemical characteristics and color difference between Shine Muscat syrup and commercially available syrup

[0039]

[0040] As shown in Table 1, the Shine Muscat syrup of the present invention exhibited a relatively lower pH of 4.6 compared to commercial syrup (pH 5.2~5.4), displaying a sweet and sour sensory quality, which is understood to be a phenomenon caused by organic acids derived from Shine Muscat. In addition, it was confirmed that the lightness was actually higher than that of commercial syrup, making it more vivid, and that the redness and yellowness were significantly higher.

[0041] Example 2: Sensory characteristics of Shine Muscat syrup

[0042] The manufactured Shine Muscat syrup had a higher viscosity (stickiness) than existing commercial syrups, and exhibited excellent taste, aroma, and mouthfeel. It was highly preferred due to its unique flavor and tartness. In particular, as indicated by the measurement results of changes in hardness and adhesive force of the Shine Muscat syrup presented in Table 2 and Figure 3, it displayed the best texture by exhibiting a soft chewiness along with the characteristic of adhering to teeth in moderation. In the measurement results of the time from adhering to detaching shown in Table 3, the Shine Muscat syrup took an average of 6 seconds, whereas commercial syrups took an average of 25 seconds, indicating that it was stickier and remained on the teeth and in the mouth for a longer period. The chewiness of the Shine Muscat syrup was measured using the Texture analyzer FRTS-50N-I (Imada Co. LTD., Japan) and Force Recorder Professional Software (FRTS ver. 1.0), and the average value is presented after three repeated measurements. Hardness was measured using a disk probe, and the compression speed was set to 2.0 mm / sec and the compression displacement to 10 mm.

[0043] [Table 2] Measurement of Chewiness of Shine Muscat Syrup and Regular Commercial Syrup

[0044]

[0045] Example 3: Total polyphenol content of the Shine Muscat syrup of the present invention and commercially available syrup

[0046] Polyphenol components of natural products are closely related to antioxidant, antidiabetic, and antithrombotic activities. Furthermore, since diabetes and oxidative stress are closely linked (Lim, 1998. Diabetes 22: 249-252, Diabetes and Oxidative Stress; Kim, 2008, Diabetes and Oxidative Stress: Generation and Role of ROS by Mitochondria and NAD(P)HOxidase, Korean Diabetes 32: 389-398), the total polyphenol content of Shine Muscat syrup was evaluated, and the results are shown in Table 3. The total polyphenol content was analyzed by adding 50 μl of Folin-Ciocalteau and 100 μl of saturated Na2CO3 solution to 400 μl of the extract, leaving it at room temperature for 1 hour, and measuring the absorbance at 725 nm. Tannic acid was used as the standard reagent.

[0047] [Table 3] Analysis of Total Polyphenol Content in Shine Muscat Syrup and Commercially Available Syrup

[0048]

[0049] As a result, as shown in Table 3, the polyphenol content (0.2~0.4 mg / g) of commercially available syrup was negligible, while the Shine Muscat syrup of the present invention showed a polyphenol content of 2.6 mg / g.

[0050] Example 4: Antioxidant activity of Shine Muscat syrup of the present invention

[0051] Antioxidant activity and nitrite scavenging activity were measured for the Shine Muscat syrup prepared in Example 1 and commercially available syrup, and the results are shown in Table 4. Nitrite scavenging activity can prevent cancer caused by nitrite and also contributes to antioxidant activity. At this time, the syrup was dissolved in distilled water at a concentration of 5% and used to measure DPPH (1,1-diphenyl-2-picryl hydrazyl) anion radical scavenging activity, ABTS [2,2-azobis (3-ethylbenzo thiazoline-6-sulfonate)] cation radical scavenging activity, nitrite scavenging activity, and reducing power.

[0052] First, for DPPH scavenging activity, 2 x 10⁶ dissolved in 99.5% ethanol were added to 20 μl of samples diluted to various concentrations. -4 380 μl of M DPPH solution was added and mixed, and the mixture was reacted at 37°C for 30 minutes. Subsequently, the absorbance was measured at 516 nm using a microplate reader (Asys Hitech, Expert96, Asys Co., Austria). DPPH radical scavenging activity was expressed as a percentage of the sample-added group versus the sample-free group. For ABTS scavenging activity, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate were mixed and exposed to light at room temperature for 16 hours to form ABTS cations. The solution was then diluted with ethanol until the absorbance value at 414 nm was 1.5. 190 ml of the prepared diluted solution was mixed with 10 ml of samples prepared at various concentrations, reacted at room temperature for 6 minutes, and the absorbance was measured at 734 nm. The ABTS radical scavenging activity was then calculated using the following formula.

[0053]

[0054] Meanwhile, for the measurement of nitrite scavenging activity, the sample solution was added to a nitrite solution (1 mM), and 0.1 N HCl was added to adjust the pH to 1.2. After reacting at 37°C for 1 hour, Griess reagent (Sigma Co., USA) was added and mixed. Subsequently, the amount of residual nitrite was determined by measuring the absorbance at 520 nm after leaving the solution at room temperature for 15 minutes. The nitrite scavenging activity (%) was calculated using the following formula.

[0055]

[0056] For the evaluation of reducing power, a modified method of Oyaizu et al. (Ahn et al., 2011. J. Life Sci. 21: 576-583) was used. To 2.5 ml of the sample dissolved in ethanol, 2.5 ml of 0.2 M sodium phosphate buffer (pH 6.6) and 2.5 ml of 10% potassium ferricyanide were added and reacted at 50°C for 20 minutes. Afterward, 2.5 ml of 10% trichloroacetic acid was added to terminate the reaction, and the supernatant was collected by centrifuging at 4000 rpm for 10 minutes. The collected supernatant was diluted twofold with distilled water, mixed with a freshly prepared 0.1% ferric chloride solution at a ratio of 5:1 (v / v), and evaluated by measuring the absorbance at 700 nm.

[0057] [Table 4] Evaluation of Antioxidant and Nitrite Scavenging Activity of the Shine Muscat Syrup of the Present Invention and Commercially Available Syrup

[0058]

[0059] As shown in Table 4, the Shine Muscat syrup prepared by adding crushed Shine Muscat extract exhibited very strong DPPH anion scavenging, ABTS cation scavenging, and nitrite scavenging activities, unlike other commercial syrups. Although the activity was weak compared to Vitamin C used as a control, the ABTS cation scavenging activity and reducing power were 3.37–4.4 times and 5.6–9.8 times stronger, respectively, compared to other commercial syrups. Furthermore, regarding DPPH anion scavenging and nitrite scavenging activities, commercial syrups showed no activity at all, whereas the Shine Muscat syrup of the present invention showed scavenging activities of 15.4% and 15.9%, respectively, in a 5% solution. As it has been reported that oxidative stress is associated with diabetes and thrombosis, and that nitrite is involved in thrombosis (Martinez, M., et al., 2013. Free Radic. Biol. Med. 65, 411-418, Matarrese, P., et al., 2005. FASEB J. 19, 416-418, Wang, L., et al., 2017. Sci. Rep. 7, 12429), it is believed that the Shine Muscat syrup prepared by adding the Shine Muscat crushed liquid of the present invention contributes to antithrombotic, antioxidant, and antidiabetic activities due to nitrite scavenging and inhibition of thrombosis factors and enzymes.

[0060] Example 5: Evaluation of Antidiabetic Activity of Shine Muscat Syrup

[0061] The antidiabetic activity of the Shine Muscat syrup prepared in Example 1 was evaluated, and the α-glucosidase inhibitory activity was evaluated and presented. The α-glucosidase inhibitory activity was evaluated using pNPG (p-nitrophenol glucoside; Sigma Co., USA). 2.5 μl of a 5% solution of Shine Muscat syrup and commercial syrup was mixed with 25 μl of α-glucosidase (0.25 U / ml) diluted with 50 mM Sodium acetate buffer (pH 5.6) and subjected to a first reaction at 37°C for 10 minutes. Then, 25 μl of a 1 mM pNPG solution was added and subjected to a second reaction at 60°C for 10 minutes. Afterward, the reaction was stopped by adding 25 μl of 1 M NaOH, and the inhibition rate was calculated by measuring the absorbance at 405 nm.

[0062]

[0063] [Table 5] Antidiabetic activity of the Shine Muscat syrup of the present invention and commercially available syrup

[0064]

[0065] As a result, as shown in Table 5, acarbose, which is used as a treatment for diabetes in clinical practice, exhibited potent α-glucosidase inhibitory activity in a concentration-dependent manner, confirming the efficacy of the drug. Meanwhile, the Shine Muscat syrup of the present invention showed excellent α-glucosidase inhibitory activity (13.8%) in a 5% solution and exhibited stronger inhibition compared to commercially available syrup. Since α-glucosidase inhibitory activity plays a key role in anti-diabetic activity, it was confirmed that Shine Muscat syrup can be used for the prevention and treatment of type 2 diabetes.

[0066] Example 6: Antithrombotic activity of Shine Muscat syrup of the present invention

[0067] The antithrombotic activity of the Shine Muscat syrup prepared in Example 1 was measured, and the results are shown in Table 6. The blood coagulation inhibitory activity was evaluated according to previously reported methods (Sohn et al., 2004. Kor. J. Pharmacogn 35. 52-61; Kwon et al., 2004. J. Life Science, 14. 509-513; Ryu et al., 2010. J. Life Science, 20. 922-928), and thrombin time, prothrombin time, and APT time were measured. Commercially available control plasma (MD Pacific Technology Co., Ltd, Huayuan Industrial Area, China) was used, and the thrombin time, prothrombin time, and APT time measurements were performed as follows.

[0068] Thrombin Time

[0069] At 37°C, 50 μl of 0.5 U thrombin (Sigma Co., USA), 50 μl of 20 mM CaCl2, and 10 μl of sample extracts of various concentrations were mixed in the tube of an Amelung coagulometer KC-1A (Japan) and reacted for 2 minutes. Afterward, 100 μl of plasma was added, and the time until the plasma coagulated was measured. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used as the solvent control instead of the sample. In the case of DMSO, a coagulation time of 32.1 seconds was observed. The thrombin inhibitory effect was expressed as the average of experiments repeated at least three times, and thrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time upon sample addition by the coagulation time of the solvent control.

[0070] Prothrombin time

[0071] 70 μl of standard plasma (MD Pacific Co., China) and 10 μl of sample solutions of various concentrations were added to the tubes of an Amelung coagulometer KC-1A (Japan). After heating at 37°C for 3 minutes, 130 μl of PT reagent was added, and the time until the plasma coagulated was recorded as the average of three repeated experiments. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used as the solvent control instead of the sample. In the case of DMSO, a coagulation time of 18.1 seconds was observed. Prothrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time upon sample addition by the coagulation time of the solvent control.

[0072] activated Partial Thromboplastin Time (aPTT)

[0073] 100 μl of plasma and 10 μl of sample extracts of various concentrations were added to the tube of an Amelung coagulometer KC-1A (Japan) and heated at 37°C for 3 minutes, after which 50 μl of aPTT reagent (Sigma, ALEXIN TM ) was added and incubated again at 37°C for 3 minutes. Afterward, 50 μl of CaCl2 (35 mM) was added, and the time until plasma coagulation was measured. DMSO was used as the solvent control instead of the sample, and in this case, a coagulation time of 55.1 seconds was observed. The aPTT result was expressed as the average of three repeated experiments, and blood coagulation factor inhibitory activity was expressed as the value obtained by dividing the aPTT time at the time of sample addition by the aPTT time of the solvent control.

[0074] [Table 6] Blood coagulation inhibitory activity of the Shine Muscat jelly of the present invention

[0075]

[0076] As shown in Table 6, aspirin (antithrombotic agent trade name: Protect), used as the active control, was confirmed to exhibit excellent antithrombotic activity by extending thrombin time, prothrombin time, and APT time by 1.35, 1.33, and 1.42 times, respectively, at a concentration of 1.5 mg / ml. In the case of a 5% solution of rice syrup prepared by adding crushed Shine Muscat extract, it was confirmed to exhibit excellent antithrombotic activity by extending thrombin time, prothrombin time, and APT time by 1.28, 1.09, and 1.24 times, respectively. On the other hand, no increase in thrombin time or prothrombin time was observed in the 5% solution of commercial rice syrup, while the APT time, which is related to endogenous thrombus formation, increased only slightly. However, considering the cascade reaction of thrombus formation, since the overall inhibition of blood coagulation factors, prothrombin, and thrombin is necessary for antithrombotic activity, it was confirmed that the most desirable antithrombotic activity is exhibited in Shine Muscat syrup.

[0077] [Research and Development Project]

[0078] - Project ID: 2023-0154

[0079] - Supervising Department: Gyeongsangbuk-do

[0080] - Research Management Agency: Andong National University Industry-Academic Cooperation Foundation

[0081] - Research Project Name: 2023 Agriculture and Fisheries R&D Revitalization Project

[0082] - Research Project Title: Development of High Value-Added Processed Products and Future Directions for the Revitalization of the Gyeongbuk Shine Muscat Industry

[0083] - Contribution rate: 100%

Claims

Claim 1 A method for manufacturing Shine Muscat syrup comprising the following steps: (1) a step of preparing a Shine Muscat crushed liquid; (2) a step of preparing a malt extract; (3) a step of adding cooked glutinous rice to the malt extract and saccharifying it to prepare a saccharified liquid; (4) a step of removing undissolved rice grains from the saccharified liquid and adding the Shine Muscat crushed liquid to prepare a mixture of the saccharified liquid and the Shine Muscat crushed liquid; (5) a step of stirring and mixing the mixture, then boiling and reducing it, and then cooling it. Claim 2 Shine Muscat syrup produced by the method described in Paragraph 1. Claim 3 Shine Muscat syrup according to claim 2, characterized by having antioxidant, anti-diabetic, and anti-thrombotic activities.

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