Composition for Cough Improvement Comprising Elaegnaceae Extract and Method the Same

Abstract

The present invention relates to a composition for improving cough relief comprising Bodhi tree sap and a method for manufacturing the same. The composition comprises 55 to 60 parts by weight of Bodhi tree fruit juice, 35 to 40 parts by weight of Bodhi tree extract obtained by enzymatically fermenting and then extracting crushed Bodhi tree fruit residue (peel, stem, leaves), 0.1 to 1.0 parts by weight of a functional ingredient, and 0.1 to 1.0 parts by weight of herbs. In addition, a carrier for food and pharmaceuticals may be included. The manufacturing method consists of the steps of: adding water and salt to washed Bodhi tree fruit and reacting them, then separating to obtain Bodhi tree juice; crushing Bodhi tree fruit residue (peel, stem, leaves), then adding 0.1 to 0.5 (w%) of enzyme and 18 to 20 (w%) of starch sugar, fermenting and aging at 18 to 24°C for 1 to 3 months, then separating to obtain Bodhi tree enzyme liquid; and mixing functional ingredients and herbs.

Description

Technology Field

[0001] The present invention relates to a composition for improving cough relief comprising Bodhi tree sap and a method for manufacturing the same. The composition comprises 55 to 60 parts by weight of Bodhi tree fruit juice, 35 to 40 parts by weight of Bodhi tree enzyme solution obtained by enzyme fermenting and extracting crushed Bodhi tree fruit residues (peel, stem, leaves), 0.1 to 1.0 parts by weight of a functional ingredient, and 0.1 to 1.0 parts by weight of herbs. The method for manufacturing the composition comprises the steps of: adding water and salt to washed Bodhi tree fruit to cause a reaction, and then separating to obtain Bodhi tree juice; crushing the Bodhi tree fruit residues (peel, stem, leaves), adding 18 to 20 (w%) of starch sugar to compensate for sugaring, enzyme fermenting and aging at 18 to 24°C for 1 to 3 months, and then separating to obtain Bodhi tree enzyme solution; and mixing the functional ingredient and herbs. Background Technology

[0002] The Elaegnaceae tree is an evergreen tree belonging to the Moraceae family, Urticales order, and Dicotyledonous plants. It is a shrub that grows in mountains and fields throughout northern Asia (India, Sri Lanka, Bengal, Myanmar), the Himalayas, Europe, and Korea, and is also known as *Hotoemok*. The fruit of the Elaegnaceae tree, called *Hopija*, contains vitamins, minerals, flavonoids, essential fatty acids, and physiologically active substances. Well-ripened red fruit tastes sweet or sour, while unripe fruit tastes bland, bitter, or astringent. The fruit contains 92 kcal per 100g and is rich in niacin, beta-carotene, vitamins (A, B, E), potassium, folic acid, and phosphorus; therefore, it can be eaten raw and is also used as an ingredient for jams and pies. Bodhi tree fruit contains niacin, a component of redox coenzymes (NAD, NADP) and a type of Vitamin B complex; tannin, which provides an astringent taste and astringent properties; as well as organic acids and Vitamin C, all of which have beneficial effects on the human body. Bodhi tree fruit is used to make alcoholic beverages, tea, juice, or candied preserves. It is beneficial for improving bronchial conditions (asthma), eliminating postpartum edema, alleviating menstrual irregularities, relieving hangovers (thirst), alleviating diarrhea and constipation, improving capillaries and blood circulation, and lowering cholesterol. It is rich in aspartic acid and vitamins, making it effective for hangover relief, and is rich in beta-carotene and antioxidants, which help eliminate free radicals and prevent skin aging.

[0003] The Bodhi tree is naturally distributed throughout the mountains and fields of Korea. It grows to a height of about 4 meters, is highly cold-resistant, and although it has very poor shade tolerance, it thrives even in barren soil because it can fix nitrogen in its roots. White or pale yellow flowers bloom from April to June; they have a pleasant fragrance and are rich in nectar, attracting large numbers of bees when in bloom. The Bodhi tree is also widely used as a medicinal herb. As it is a shrub, the tree does not grow large, but its wood does not split, so it is used to make agricultural tools or walking sticks.

[0004] Hemp seeds contain 90% unsaturated fatty acids, such as oleic acid, linoleic acid, and linolenic acid, and 3% gamma-linolenic acid. They also contain nutritional and functional components, including 20 types of amino acids including essential amino acids, vitamins, minerals, and dietary fiber, and are low in carbohydrates while possessing the three major elements of health, diet, and convenience.

[0005] Hemp seeds are a beneficial substance that provides probiotics in the digestive tract, aiding digestion, boosting immunity, and acting as an antioxidant. Omega-3 fatty acids are known to lower cholesterol levels and improve blood circulation, as well as alleviate arthritis and joint pain, aid in weight loss, treat skin problems, reduce oxidative stress, regulate hormones, help with cardiovascular and cerebrovascular diseases, and have anticancer properties. Additionally, due to their rich content of arginine, they are known to be effective for age-related diseases and constipation.

[0006] Chinese yam contains plant-based phytomucin, a glycoprotein. As a glycoprotein, mucin promotes absorption and protects the stomach lining, making it beneficial for safeguarding the gastric mucosa and preventing stomach damage caused by stomach acid. It contains dioxin, which improves blood circulation by removing blood cholesterol and cleansing blood vessels. Furthermore, the inclusion of saponin and arginine enhances immunity and eliminates harmful free radicals, offering preventive effects against lifestyle diseases. It also contains fiber, protein, calcium, lipids, vitamin C, and carbohydrates, providing a tonic effect. As an alkaline food, it contains digestive enzymes such as amylase and diastase, and is rich in antioxidants that help eliminate free radicals. The diosgenin component keeps the skin hydrated, preventing skin aging, moisturizing the skin, and removing blemishes and freckles. Additionally, it is rich in minerals, vitamins B and C, making it beneficial for improving memory.

[0007] Rhodiola rosea is a perennial herb belonging to the genus Rhodiola in the family Crassulaceae; it is also called "stone flower" because it grows on rocks in deep mountains. The rosavicin contained in Rhodiola rosea is a biological defense substance involved in stress-inhibiting hormones. Rhodiola rosea refers to the whole plant or the root; the root is known for its excellent efficacy and medicinal use, as well as its superior tonic properties. It is approved by the Ministry of Food and Drug Safety as a health functional food beneficial for blood sugar control and fatigue improvement. The permitted daily intake of Rhodiola rosea extract is 200 to 600 mg. The aforementioned functional ingredients—hemp seeds, Chinese yam, and Rhodiola rosea powder or extract—are available for purchase on the market.

[0008] Vitamin C (ascorbic acid) is a water-soluble antioxidant that restores vascular dysfunction associated with oxidative stress within the body and increases the production of prostaglandins in vascular endothelial cells, which play a role in vasodilation and inhibiting platelet aggregation. Furthermore, it reduces LDL cholesterol and protects against peroxides and reactive oxygen species, thereby preventing cancer, arteriosclerosis, and rheumatism, while also strengthening the immune system and inhibiting aging. Vitamin C is also known to suppress the proliferation of Helicobacter pylori, aid in maintaining cognitive abilities and memory, and help prevent Alzheimer's disease (dementia). Beyond its antioxidant effects, Vitamin C plays a crucial role in protecting the skin from ultraviolet rays. It promotes the regeneration of damaged skin and inhibits the increase of melanin pigment, thereby alleviating blemishes and freckles. Vitamin C not only brightens the complexion but also aids in collagen formation, making the skin more elastic.

[0009] Among herbs, lemon balm has a scent similar to lemons that soothes emotions, lowers heart rate, and reduces blood pressure. It is beneficial for detoxification, relieving diarrhea, preventing viruses, preventing toothaches, abdominal pain, stomach ulcers, suppressing menstrual cramps, preventing hair loss, and as a bath additive. It is also used to flavor salads, soups, sauces, omelets, and meat or fish dishes.

[0010] Rosemary blooms in light sky blue, light purple, light pink, or white. It has a sweet and refreshing scent and is effective in reducing anxiety and stress, improving memory and concentration, acting as an antioxidant, natural antibacterial agent, and promoting hair growth.

[0011] Spearmint is a perennial plant belonging to the mint family and is native to Europe. Similar to peppermint, its main component is menthol; it is cultivated to obtain essential oils and is used as a culinary herb or as a flavoring for candies and chewing gum. The leaves are harvested and used by rubbing or finely chopping them, and it is widely used in lamb dishes, sauces, and confectionery.

[0012] Prior art regarding medicinal liquor or fermented liquor using Bodhi tree fruit is disclosed as follows. Korean Patent Publication No. 10-1996-0007764 (Medicinal liquor based on Bodhi tree fruit and method of manufacturing the same) is a brown medicinal liquor containing malic acid or tartaric acid, etc., produced by washing and drying ripe Bodhi tree fruit, immersing it in soju, fermenting it for aging, and then fermenting the filtrate for secondary aging. Korean Patent Registration No. 10-0925892 (Method of manufacturing Bodhi tree fermented liquor) comprises the step of preparing a Bodhi tree fermented liquor stock by adding yeast to the Bodhi tree pulp to a Brix level of 25, and then fermenting it at 25°C for 10 days; and cooling the prepared Bodhi tree fermented liquor stock to remove the Bodhi tree pulp, Bodhi tree seeds, and yeast, and manufacturing the Bodhi tree fermented liquor. Korean Patent Registration No. 10-1024981 (Method for Manufacturing Bodhi Tree Wine) comprises the steps of: preparing sorbate after primary fermentation with 17 Bx Bodhi tree fruit, pear, sugar, sulfite, yeast, and purified water; a yeast spraying step in which yeast is taken in advance from purified water, dissolved in 190 ml of water heated to 40°C, maintained for 12 minutes, and then evenly sprayed onto the surface of the Bodhi tree sap; a step of fermenting at 24°C for 7 days; a step of primary filtration of the fermented Bodhi tree liquid; a primary aging step in which the Bodhi tree is aged into Bodhi tree wine for 10 days at 18°C; a secondary aging step for 4 months; and a packaging step of bottling after secondary filtration.

[0013] Korean Patent Registration No. 10-1723814 (Method for manufacturing sparkling wine using Bodhi tree fruit) comprises the steps of: obtaining Bodhi tree fruit liquid by pressing; storing Bodhi tree fruit seeds and peels in a mesh; introducing K2S2O5 and (NH4)2HPO4 into a tank; fermenting with a strain; removing yeast; filtration; adding lacquer tree extract; mixing sugars and Bodhi tree fruit in a 1:1 ratio and separating only the sugar liquid after one month, allowing an acacia scent to permeate the sugar liquid, and adding yeast, thereby removing proteins and fine solids. Korean Patent Registration No. 10-1693799 (Method for manufacturing red makgeolli using large barley fruit) comprises: (a) a step of washing large barley fruit and separating the fruit pulp; (b) a step of soaking rice; (c) a step of steaming; (d) a step of mixing nuruk into steamed rice; (e) a step of adding large barley fruit pulp, yeast, and water to steamed rice and mixing; (f) a step of fermenting the mixture; and (g) a step of filtering the fermented product. The above (a) comprises 100 parts by weight of large barley fruit, 10 to 30 parts by weight of rice, 10 to 30 parts by weight of nuruk, 30 to 50 parts by weight of water, 0.005 to 0.1 parts by weight of yeast, and 0.005 to 0.1 parts by weight of edible saccharin. Korean Patent Registration No. 10-1200339 (Method for manufacturing wine using Pink Pop hawthorn fruit) comprises the steps of: mixing crushed Pink Pop hawthorn fruit and sugar in a 1:1 ratio and fermenting at room temperature for 2 to 4 months to produce a Pink Pop hawthorn fruit fermented sugar solution; adjusting the sugar content to 20 to 26°Brix, sterilizing, and cooling; inoculating Saccharomyces servicicia yeast at 1.0 to 5.0% (v / v) and fermenting at 20 to 30°C; and, after sterilization, adding dried Schisandra berries and aging. Therefore, these prior art technologies relate to methods for manufacturing hawthorn liquor or wine. In addition, Korean Patent Registration No. 10-1247611 (Functional composition having an effect of preventing cough and phlegm and a health food using the same) and Korean Patent Registration No. 10-1743227 (Method for manufacturing a fruit fermentation liquid) are disclosed, but their technical compositions differ from the present invention.Prior patents using natural substances for cough relief include Korean Registered Patent 10-0755728 (a health food composition for asthma improvement and a method for manufacturing the same), Korean Published Patent 10-2010-0055030 (a composition for the prevention and treatment of respiratory diseases containing a herbal extract), and Korean Published Patent 10-2009-0129561 (a composition for the prevention of respiratory diseases containing Coptis japonica extract as an active ingredient). As chemotherapy agents, Korean Patent Publication No. 10-2012-0083308 (plasma protein having a cough-inhibiting effect), Korean Patent Publication No. 10-2012-0021751 (composition for improving cough), Korean Patent Publication No. 2001-0072593 (composition and method for treating cough), Korean Patent Publication No. 10-2008-0009994 (composition for treating cough), and Korean Patent Publication No. 10-2008-0081057 (antitussive agent) are disclosed. Prior art literature

[0014] KR 10-1996-0007764 P (Medicinal liquor based on Bodhi tree fruit and method for manufacturing the same) KR 10-0925892 P (Method for manufacturing fermented Bodhi tree liquor) (Patent Document 0003) KR 10-1024981 P (Method for manufacturing Bodhi tree wine) KR 10-0755728 P (Health food composition for improving asthma and method for manufacturing the same) The problem to be solved

[0015] The Bodhi tree is rich in protein, carbohydrates, minerals, vitamins (A, C, E), and antioxidants (tannins, niacin, beta-carotene, and lycopene). It is known to be beneficial for relieving fatigue, soothing coughs, alleviating phlegm and sore throats through anti-inflammatory effects, relieving hangovers, calming the mind and body, preventing aging by eliminating free radicals in the body due to its high antioxidant content, lowering blood pressure and cholesterol, preventing skin aging, relieving eye fatigue, and having anti-cancer properties. However, because the fruit has a high water content, low sugar content, and strong acidity, it is considered one of the less tasty fruits; consequently, development of processed foods, alcoholic beverages, or drinks has been sluggish, and demand remains weak. Furthermore, the unpleasant taste of the fruit presents the challenge of having to mask it using additives.

[0016] Cough medicines developed as drugs are defense mechanisms that occur when dust or irritants enter the airway mucosa, causing a reflex irritation in the bronchi to be transmitted, which triggers muscle movements along with saliva to expel the cough outward. Methods used to control coughing in this way include suppressing the cough center in the medulla oblongata or regulating peripheral respirators. Although drugs such as ephedrine, zipeprol, codeine, dextromethorphan, and noscappin are available to suppress this, we intend to provide a functional composition for cough relief using Bodhi tree sap as a raw material to address the problems of instability, toxicity, and low efficacy. means of solving the problem

[0017] The present invention relates to a composition for improving cough relief comprising Bodhi tree sap and a method for manufacturing the same. The composition comprises 55 to 60 parts by weight of Bodhi tree fruit juice, 35 to 40 parts by weight of Bodhi tree enzyme solution obtained by enzyme fermenting and extracting crushed Bodhi tree fruit residues (peel, stem, leaves), 0.1 to 1.0 parts by weight of a functional ingredient, and 0.1 to 1.0 parts by weight of herbs. Additionally, a carrier for food and pharmaceutical use may be included. The method for manufacturing the composition comprises the steps of: adding water and salt to washed Bodhi tree fruit to cause a reaction, and then separating to obtain Bodhi tree juice; crushing Bodhi tree fruit residues (peel, stem, leaves), adding 18 to 20 (w%) of starch sugar, enzyme fermenting and aging at 18 to 24°C for 1 to 3 months, and then separating to obtain Bodhi tree enzyme solution; and mixing the functional ingredient and herbs.

[0018] As described above, the Bodhi tree juice can be obtained by washing the Bodhi tree fruit, adding water and salt to the fruit to cause a reaction, and then separating the mixture. Alternatively, the Bodhi tree juice can be obtained by crushing or pressing the Bodhi tree fruit on a filter cloth.

[0019] As described above, the fermented and aged Bodhi tree enzyme solution can be obtained by crushing the peel (pericarp), leaves, and stems of the Bodhi tree fruit among the Bodhi tree fruit residues, performing enzyme fermentation and aging, and then extracting the solution.

[0020] The functional ingredients mentioned above may include one or more selected from Vitamin C, hemp seeds, Chinese yam, or Rhodiola rosea.

[0021] The herbs mentioned above may include one or more selected from lemon balm, rosemary, and spearmint.

[0022] As mentioned above, enzyme fermentation can be carried out by adding starch sugar to the enzymes of the Bodhi tree fruit itself. In addition, commercially available cellulase and pectinase may be included.

[0023] Carriers for food and pharmaceuticals may include one or more of the following: food, health functional food, or pharmaceutical.

[0024] The above formulations may be in the form of powder, granules, tablets, capsules, liquid, or beverage. Effects of the invention

[0025] To address the issues with existing cough relief drugs, we intend to provide a cough relief composition made from Bodhi tree sap, which is a natural substance, as a raw material. Brief explanation of the drawing

[0026] Figure 1 is a manufacturing process diagram of the present invention. Figure 2 shows the degree of cough relief of the composition of the present invention. Specific details for implementing the invention

[0027] The present invention relates to a composition for improving cough relief comprising Bodhi tree sap and a method for manufacturing the same. The composition comprises 55 to 60 parts by weight of Bodhi tree fruit juice, 35 to 40 parts by weight of Bodhi tree enzyme solution obtained by enzymatically fermenting and extracting crushed Bodhi tree fruit residues (peel, stem, leaves), 0.1 to 1.0 parts by weight of a functional ingredient, and 0.1 to 1.0 parts by weight of herbs. The method for manufacturing the composition comprises the steps of: adding water and salt to washed Bodhi tree fruit to cause a reaction, and then separating to obtain Bodhi tree juice; crushing the Bodhi tree fruit residues (peel, stem, leaves), adding 18 to 20 (w%) of starch sugar, enzymatically fermenting and aging at 18 to 24°C for 1 to 3 months, and then separating to obtain Bodhi tree enzyme solution; and mixing the functional ingredient and herbs. Additionally, it may include a carrier for food and pharmaceutical use.

[0028] 1) Bodhi tree juice

[0029] Since ripe Bodhi tree fruits have easily broken skins and are susceptible to the proliferation of mold or other microorganisms, they are washed after harvesting to remove foreign substances. To prevent the proliferation of microorganisms in the Bodhi tree fruits and to enhance the flavor, 100 g of Bodhi tree fruits, 100 to 200 ml of purified water, and 0.01 to 0.03 w% of salt are mixed and heated to 50 to 60 ℃. Then, the mixture is stirred for 0.5 to 1 hour at a rotation speed of 10 to 20 rpm using a stirrer or mixer, and then centrifuged to obtain the Bodhi tree juice (fruit pulp), and the Bodhi tree residue (skin, stem, leaves) and seeds are separated. Separately, washed Bodhi tree fruits are manually crushed, and Bodhi tree juice (fruit pulp) is obtained using a filter cloth, while Bodhi tree residue (fruit peel, stem, leaves) and seeds can be separated. The extraction rate and taste were measured and are shown in Table 1 below. The extraction rate and taste of Bodhi tree fruits according to the mixing ratio of Bodhi tree fruits and purified water and the amount of salt added were measured and are shown in Table 1 below.

[0030]

[0031] The extraction rate was expressed as a percentage by measuring the increased volume of Bodhi tree juice, subtracting the amount of added water. Taste was evaluated by a well-trained panel of two male and two female graduate students using a 5-point scale (4.5 or higher: Excellent, 4.0 or higher: Good, 3.5 or higher: Average). Through the above experiment, the Bodhi tree juice extraction rate was 110–113% compared to the control group (comparative example). The taste of the experimental example was found to be superior to that of the control group (comparative example). Furthermore, regarding bacterial count, the present invention was sterile, whereas the control group (comparative example) had a bacterial count of 10 2∼3 It was possible to see that it appeared as.

[0032] 2) Bodhi tree enzyme solution of Bodhi tree enzyme fermentation and aging liquid

[0033] When extracting the juice from the Bodhi tree as described above, the seeds are discarded. After separating the Bodhi tree juice, the peel, leaves, and stems attached to the fruit residue are mixed in a 1:1:1 ratio (w) and finely ground using a grinder or mixer. 18 to 22 parts by weight of glucose or fructose are added for sweetening, and 0.5 to 1 part by weight of enzyme is added. The mixture is incubated at 28 to 32°C for 24 to 36 hours, then sterilized. Afterward, the mixture is aged at 24 to 26°C for 7 to 10 days to obtain the fermented and aged Bodhi tree liquid, which is then extracted to obtain the Bodhi tree enzyme liquid. Commercially available cellulase or pectinase may also be added as the enzyme. Enzymes such as cellulase can be used in the reaction because they convert plant cellulose molecules into monosaccharides such as beta-glucose or short polysaccharides and oligosaccharides.

[0034] 3) Functional ingredients

[0035] In the above, the functional ingredients may include one or more selected from vitamin C, hemp seeds, yam, or Rhodiola rosea in an amount of 0.1 to 1.0 w%.

[0036] 4) Herbs

[0037] In the above, the herbs may include one or more selected from lemon balm, rosemary, and spearmint in an amount of 0.1 to 1.0 w%.

[0038] 5) Additives for food and pharmaceuticals

[0039] The additives for food and pharmaceuticals described above may include one or more of the following: a carrier, excipient, diluent, sugar, maltose, mannitol, sorbitol, NaCl, amino acids, polyethylene glycol, polyoxyethylene-polyoxypropylene copolymer, polyethylene sorbitam fatty acid ester, etc., which are permitted for use as food, health functional food, or pharmaceutical. The composition of the present invention may typically be manufactured in the form of tablets, capsules, powder, granules, liquid, pills, etc.

[0040] <Examples 1-4>; Mixing ratio

[0041] As described above, a Bodhi tree extract was prepared using Bodhi tree juice, Bodhi tree enzyme fermentation, and aged liquid; then, a composition for relieving cough with Bodhi tree sap as the main component was prepared by mixing functional ingredients, herbs, and a carrier.

[0042]

[0043] <Application Example 1>; Enzyme Addition

[0044] The residue of the Bodhi tree fruit (mixed in a ratio of 1:1:1 (w) of peel, leaves, and stems) separated from the above Bodhi tree juice is ground, then 20 parts by weight of starch sugar is added and 0.75 parts by weight of enzymes (cellulase, pectinase) are added and cultured at 30°C for 30 hours, then sterilized, and then aged at 25°C for 8 days to obtain a fermented and aged Bodhi tree liquid, and then extracted to obtain a Bodhi tree enzyme liquid.

[0045] <Application Example 2>; Preparation of tablets

[0046] 10g of the composition of the present invention, 100mg of corn starch, 100mg of lactose, and 2mg of magnesium stearate are mixed, and then tablets are manufactured by compressing them according to a conventional tablet manufacturing method.

[0047] <Application Example 3>; Preparation of capsules

[0048] 10g of the composition of the present invention, 3 mg of crystalline cellulose, 14.8 mg of lactose, and 0.2 mg of magnesium stearate are mixed according to a conventional method for manufacturing capsules and filled into a gelatin capsule to produce a capsule.

[0049] <Application Example 4>; Preparation of powder formulation

[0050] 20g of the composition of the present invention, 100mg of lactose, and 10mg of talc are mixed and filled into an airtight bag to produce a powder.

[0051] <Application Example 5>; Preparation of a Beverage

[0052] A beverage was prepared by filling 10g of the composition of the present invention, 522 mg of honey, 5 mg of thioctamide, 10 mg of nicotinamide, 3 mg of riboflavin sodium hydrochloride, 2 mg of pyridoxine hydrochloride, 30 mg of inositol, 50 mg of orotic acid, and 200 mL of purified water.

[0053] <Application Example 6>; Bodhi Tree Jam

[0054] Wash ripe red hawthorn berries, mix them with sugar in a 1:1 ratio, and boil to make jam. You may also add a small amount of lemon or yuzu.

[0055] <Application Example 7>: Bodhi tree greens

[0056] Mix Bodhi tree fruit and sugar in a 1:1 ratio, then after 3 months, remove the seeds and peels and age for 3 months to make Bodhi tree syrup.

[0057] <Application Example 8>; Bodhi Tree Health Liquor

[0058] Wash the Bodhi berries and remove the moisture. Mix the berries with Soju in a ratio of 1:2 to 3 and let it mature for about one month. Remove the seeds and skins of the Bodhi berries, then make Bodhi berry health liquor.

[0059] <Test Example 1>; Measurement of cough relief

[0060] To measure the cough-relieving effect of the composition of the present invention, the Bodhi tree compositions of Examples 1 to 4 were orally administered to male guinea pigs (6 weeks old), and after 1 hour, the animals were placed in a pretisismograph chamber and cough was induced by spraying citric acid, a cough-inducing agent. The animals were exposed to citric acid for 10 minutes, and the number of coughs produced was measured for 15 minutes. The test group was the present invention, and the control group consisted of the comparative example and distilled water.

[0061]

[0062] From the above results, Examples 1 to 4 of the present invention show a cough suppression rate of 58.6% to 59.9% compared to the control group (distilled water). Furthermore, the control group (comparative example) has a cough suppression rate of 24.6%, which is only about half that of the present invention (test group). Therefore, it can be seen that the Bodhi tree composition of the present invention has an excellent cough relief effect.

[0063] <Test Example 2>; Measurement of expectorant activity in animal experiments

[0064] To measure the expectorant activity of the composition of the present invention, it was orally administered to SD rats (6 weeks old), and 0.5 mL of phenol red (10 mg / kg) was injected intraperitoneally after 60 minutes. After 30 minutes, the trachea was incised and immersed in 1 mL of physiological saline for 30 minutes to extract the phenol red, then 0.1 mL of 1 M NaOH was added and the absorbance was measured at 546 nm to determine the expectorant activity as the concentration of phenol red.

[0065]

[0066] From the above results, Examples 1 to 4 of the present invention show expectorant activity of 36.1% to 38.3% compared to the control group (distilled water). Furthermore, the control group (comparative example) has an expectorant activity of 15.1%, which is less than half of that of the present invention (test group). Therefore, it can be seen that the Bodhi tree composition of the present invention has excellent expectorant activity.

[0067] <Test Example 3>; Clinical trial (survey)

[0068] 340 men and women in their 20s to 40s were recruited, targeting broadcasters, academy instructors, and car (insurance) salespeople engaged in professions that require extensive vocal use. Fifteen participants were assigned to the test group, which was instructed to consume one tablet containing the composition of the present invention (Application Example 2) and 10g of honey once a day, while the control group was instructed to consume 10g of a placebo (dextrin) mixed with 10g of honey once a day. After 7 days, a survey was conducted to evaluate subjective symptoms. The study was performed using a double-blind method. After the clinical trial, the survey was conducted to categorize symptoms such as cough, phlegm, hoarseness, thirst, freshness, and side effects, with scores ranging from 1 (no effect) to 5 (high effect). The results were compared and are shown in Table 5.

[0069]

[0070] As described above, a survey was conducted, and respondents answered that the composition of the present invention showed a cough relief effect of 51.1% to 54.3% compared to the control group placebo regarding cough, phlegm, hoarseness, and thirst. They also answered that it showed a cough relief effect of 27.9% to 32.6% compared to the comparative example. Furthermore, it was found that it exhibited excellent effects regarding phlegm, hoarseness, thirst, and freshness. In addition, no side effects were observed in the test group and the control group.

[0071] <Test Example 4>; Antioxidant activity

[0072] Samples for measuring the antioxidant activity (total polyphenol content, total flavonoid content, DPPH radical scavenging activity) of Examples 1, 2, 3, 4 and Comparative Example were treated as follows. 100 mg of the sample was extracted in 1 mL of methanol mixed solvent using a mixer mill (Retsch MM400, Germany) at a frequency of 30 for 10 minutes, followed by centrifugation (13,000 rpm, 4°C, 5 min). The supernatant was filtered to obtain the extract, which was used as the sample.

[0073] Total polyphenol content was measured according to the Folin-Denis method. 0.2 mL of sample was mixed with 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water, followed by the addition of 0.3 mL of 20% Na2CO3. The mixture was left in the dark for 20 minutes, after which the absorbance was measured at 765 nm. The total polyphenol content was calculated using a gallic acid (mM / g) standard curve, and the results are presented after three repeated experiments.

[0074] Total flavonoid content was measured using the method described in Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.). 0.15 mL of 5% sodium nitrite (NaNO2) was added to 0.5 mL of the sample and left to stand for 5 minutes, after which 10% AlCl₂ 3. 0.3 mL of 6H2O and 1 mL of 1 M NaOH were added and mixed, then left in the dark for 15 minutes, and the absorbance was measured at 415 nm. The content was expressed using catechin as a standard.

[0075] Scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical was measured using a modified method of Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30. 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol and mixed thoroughly. After leaving the mixture in the dark at room temperature for 30 minutes, the absorbance was measured at 517 nm. Scavenging activity was calculated according to the formula below and expressed as a percentage.

[0076]

[0077] A: Control absorbance, B: Sample absorbance

[0078] ABTS radical scavenging activity was measured by diluting the sample with 10 times distilled water. The ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) radical scavenging activity was measured according to the method of Pellegrin et al. (1998). 7.4 mM ABTS and 2.6 mM potassium persulfate were mixed in equal proportions and left in the dark for one day to form ABTS cations, after which the solution was diluted with 1×PBS until the absorbance value at 732 nm was 0.70±0.02. 10 μL of the extract sample was added to 190 μL of the diluted ABTS solution and left to stand for 60 minutes, after which the absorbance was measured at 732 nm.

[0079] Total phenol content (mg / ml), total flavonoid content (mg / ml), DPPH radical scavenging activity (%), and ABTS radical scavenging activity (%) are shown in Table 6.

[0080]

[0081] From the above results, compared to the comparative example, the total phenolic content of Examples 1 to 4 increased by 22.0% to 22.6%, and the total flavonoid content increased by 19.7% to 26.1%. In addition, the DPPH radical scavenging activity increased by 21.4% to 25.4%, and the ABTS radical scavenging activity increased by 15.2% to 18.9%. Therefore, it can be seen that the antioxidant activity of the Bodhi tree sap composition of the present invention increases. Industrial applicability

[0082] The present invention aims to provide a cough-relieving composition using Bodhi tree sap as a raw material, with natural substances as the main component, in order to improve upon the problems of existing cough-relieving drugs. The Bodhi tree sap composition, composed of Bodhi tree juice, Bodhi tree enzyme solution, antioxidant components, and herbs, is effective in relieving coughs and thus has industrial applicability.

Claims

Claim 1 A composition for improving cough comprising Bodhi tree extract, comprising 55 to 60 parts by weight of Bodhi tree fruit juice, 35 to 40 parts by weight of Bodhi tree enzyme solution obtained by fermenting Bodhi tree fruit residue with cellulase and pectinase, 0.1 to 1.0 parts by weight of one or more selected from vitamin C, hemp seeds, Chinese yam, or Rhodiola rosea as functional ingredients, and 0.1 to 1.0 parts by weight of one or more selected from lemon balm, rosemary, or spearmint as herbs. Claim 2 A composition for improving cough according to claim 1, comprising a Bodhi tree extract composed of 100 to 200 parts by weight of water and 0.01 to 0.04 parts by weight of salt in 100 parts by weight of Bodhi tree fruit extract. Claim 3 A method for preparing a cough-improving composition comprising a Bodhi tree extract, comprising the steps of: adding purified water and salt to washed Bodhi tree fruits and reacting them, then separating to obtain a Bodhi tree juice extract; grinding the Bodhi tree fruit residue, then adding starch sugar, then adding cellulase and pectinase to perform enzymatic fermentation and aging, then separating to obtain a Bodhi tree enzyme solution; and mixing 55 to 60 parts by weight of the Bodhi tree juice extract, 35 to 40 parts by weight of the Bodhi tree enzyme solution, 0.1 to 1.0 parts by weight of a functional ingredient selected from vitamin C, hemp seeds, Chinese yam, or Rhodiola rosea, 0.1 to 1.0 parts by weight of a herb selected from lemon balm, rosemary, or spearmint, and a carrier for food and pharmaceutical use. Claim 4 A method for preparing a cough-improving composition containing Bodhi tree extract, characterized in that, in claim 3, the Bodhi tree extract is obtained by mixing 100 parts by weight of Bodhi tree fruit, 100 to 200 parts by weight of purified water, and 0.01 to 0.03 parts by weight of salt, heating to 50 to 60 ℃, stirring at 10 to 20 rpm for 0.5 to 1 hour, and then centrifuging. Claim 5 A method for preparing a cough-improving composition containing Bodhi tree extract, characterized in that, in claim 3, the Bodhi tree enzyme extract is obtained by crushing Bodhi tree fruit residue, then adding glucose or fructose to 18-20 (w%), then adding cellulase and pectinase to perform enzymatic fermentation and aging at 18-24°C for 1-3 months, and then separating to obtain the Bodhi tree enzyme extract. Claim 6 delete

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