A complex composition that helps reduce blood sugar and blood cholesterol by regulating sugar and lipid absorption and metabolism

Abstract

The present invention provides a composite composition that helps reduce blood sugar and blood cholesterol, comprising oat concentrate powder, indigestible maltodextrin, bitter melon extract powder, goji berry extract powder, turmeric extract powder, black garlic extract powder, olive leaf extract powder, agarwood extract powder, banaba leaf extract powder, and refined fish oil powder. The composition according to the present invention helps reduce blood sugar and blood cholesterol by regulating the absorption and metabolism of sugars and lipids.

Description

Technology Field

[0001] The present invention relates to a composite composition that helps reduce blood sugar and blood cholesterol through the regulation of sugar and lipid absorption and metabolism. Background Technology

[0002] In modern society, diabetes and hyperlipidemia are rapidly increasing due to Westernized dietary habits and the rise in high-calorie, high-fat diets. This leads to abnormal blood glucose and blood cholesterol levels, causing complications such as cardiovascular disease, obesity, and metabolic syndrome. Postprandial hyperglycemia exacerbates insulin resistance and acts as a major factor increasing the long-term risk of developing type 2 diabetes, while the accumulation of blood LDL cholesterol and triglycerides causes serious health problems such as atherosclerosis and myocardial infarction. These metabolic diseases are emerging as a major public health challenge worldwide, and prevention and management strategies using naturally derived complex compositions that minimize the side effects of synthetic drugs are required.

[0003] Conventionally, oat extracts containing beta-glucan or banaba leaf extracts containing corosolic acid have been individually developed as functional foods for controlling blood sugar and cholesterol; however, these single components have revealed limitations such as reduced absorption rates or the development of tolerance upon long-term use. Additionally, while fish oil containing omega-3 fatty acids or indigestible dietary fiber are effective in improving lipid metabolism, they have been pointed out for their disadvantages, such as having minimal blood sugar control effects or not being specialized in suppressing post-meal blood sugar spikes.

[0004] Korean Registered Patent No. 10-10-2653883 discloses a complex supplement composition, but it focuses primarily on nutritional reinforcement centered on vitamins and minerals and lacks the function of synergistic simultaneous management of blood sugar and cholesterol through a mechanism for regulating sugar and lipid absorption. The problem to be solved

[0005] The objective of the present invention is to provide a composite composition that helps reduce blood sugar and blood cholesterol through the regulation of sugar and lipid absorption and metabolism.

[0006] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0007] To achieve the above objective, the present invention

[0008] A complex composition that helps reduce blood sugar and blood cholesterol is provided, comprising oat concentrate powder, indigestible maltodextrin, bitter melon extract powder, goji berry extract powder, turmeric extract powder, black garlic extract powder, olive leaf extract powder, agarwood extract powder, banaba leaf extract powder, and refined fish oil powder.

[0009] In addition, the composition comprises 28-32 parts by weight of oat concentrate powder, 15-19 parts by weight of indigestible maltodextrin, 18-22 parts by weight of bitter melon extract powder, 8-12 parts by weight of goji berry extract powder, 7-9 parts by weight of turmeric extract powder, 7-9 parts by weight of black garlic extract powder, 4-6 parts by weight of olive leaf extract powder, 0.8-1.2 parts by weight of agarwood extract powder, 0.8-1.2 parts by weight of banaba leaf extract powder, and 0.08-0.12 parts by weight of refined fish oil powder.

[0010] In addition, the above composition further comprises 8-12 parts by weight of a complex extract, and

[0011] The above complex extract is characterized as being an extract powder obtained from a complex of mixing alder fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1.

[0012] In addition, the above composition further comprises 8-12 parts by weight of a complex extract, and

[0013] The above complex extract is,

[0014] A step of mixing 48-52 parts by weight of a complex of Manchurian ash fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Bacillus viscosus strain, and performing a first fermentation at a temperature of 33-37℃ for 5-7 hours while applying a frequency of 30-50 kHz; a step of, after the first fermentation, adding 0.8-1.2 parts by weight of a Lactobacillus plantarum strain, and performing a second fermentation at a temperature of 33-37℃ for 46-50 hours; The method is characterized by being prepared by performing the following steps: mixing 8-12 parts by weight of the fermented product obtained after secondary fermentation, 43-47 parts by weight of ethanol, and 43-47 parts by weight of chloroform, and extracting by ultrasonically irradiating at a temperature of 78-82℃ for 8-10 hours; and after extraction, filtering with filter paper, and then concentrating the filtrate under reduced pressure and freeze-drying.

[0015] In addition, the above composition further comprises 8-12 parts by weight of a complex extract, and

[0016] The above complex extract is,

[0017] A step of mixing 48-52 parts by weight of a complex of Manchurian ash fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 with 48-52 parts by weight of a fruit extract, and aging at a temperature of 28-32℃ for 2-4 days; a step of obtaining an aged product by filtering after aging, mixing 48-52 parts by weight of the obtained aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Bacillus viscosus strain, and performing a first fermentation at a temperature of 33-37℃ for 5-7 hours while applying a frequency of 30-50 kHz; a step of performing a second fermentation at a temperature of 33-37℃ for 46-50 hours after the first fermentation, adding 0.8-1.2 parts by weight of a Lactobacillus plantarum strain. A step of mixing 8-12 parts by weight of the fermented product obtained after secondary fermentation, 43-47 parts by weight of ethanol, and 43-47 parts by weight of chloroform, and extracting by ultrasonographic irradiation at a temperature of 78-82℃ for 8-10 hours; and a step of filtering through filter paper after extraction, followed by vacuum concentration and freeze-drying of the filtrate; is performed to produce,

[0018] The above fruit extract is,

[0019] The method is characterized by being prepared by performing the following steps: washing noni fruit and avocado, mixing 28-32 parts by weight of washed noni fruit, 18-22 parts by weight of avocado, and 48-52 parts by weight of purified water, and grinding to produce a ground product; aging the ground product at a temperature of 28-32℃ for 5-7 hours; adding 48-52 parts by weight of purified water to the aged ground product and performing a first extraction at a temperature of 78-82℃ for 2-4 hours; performing a second extraction at a temperature of 118-122℃ for 28-32 minutes after the first extraction; and filtering to obtain a filtrate after the second extraction.

[0020] In addition, the present invention

[0021] A step of preparing a fruit extract comprising: washing noni fruit and avocado, mixing 28-32 parts by weight of washed noni fruit, 18-22 parts by weight of avocado, and 48-52 parts by weight of purified water, and grinding to prepare a ground material; a step of aging the ground material at a temperature of 28-32℃ for 5-7 hours; a step of adding 48-52 parts by weight of purified water to the aged ground material and performing a first extraction at a temperature of 78-82℃ for 2-4 hours; a step of performing a second extraction at a temperature of 118-122℃ for 28-32 minutes after the first extraction; and a step of obtaining a filtrate by filtering after the second extraction;

[0022] A step of mixing 48-52 parts by weight of a complex of Manchurian ash fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 with 48-52 parts by weight of a fruit extract, and aging at a temperature of 28-32℃ for 2-4 days; a step of obtaining an aged product by filtering after aging, mixing 48-52 parts by weight of the obtained aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Bacillus viscosus strain, and performing a first fermentation at a temperature of 33-37℃ for 5-7 hours while applying a frequency of 30-50 kHz; a step of performing a second fermentation at a temperature of 33-37℃ for 46-50 hours after the first fermentation, adding 0.8-1.2 parts by weight of a Lactobacillus plantarum strain. A step of preparing a complex extract comprising: mixing 8-12 parts by weight of the fermented product obtained after secondary fermentation, 43-47 parts by weight of ethanol, and 43-47 parts by weight of chloroform, and extracting by ultrasonographic irradiation at a temperature of 78-82℃ for 8-10 hours; and, after extraction, filtering through filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure; and

[0023] The present invention provides a method for preparing a composite composition that helps reduce blood sugar and blood cholesterol, comprising the step of mixing 8-12 parts by weight of the above composite extract, 28-32 parts by weight of oat concentrate powder, 15-19 parts by weight of indigestible maltodextrin, 18-22 parts by weight of bitter melon extract powder, 8-12 parts by weight of goji berry extract powder, 7-9 parts by weight of turmeric extract powder, 7-9 parts by weight of black garlic extract powder, 4-6 parts by weight of olive leaf extract powder, 0.8-1.2 parts by weight of agarwood extract powder, 0.8-1.2 parts by weight of banaba leaf extract powder, and 0.08-0.12 parts by weight of refined fish oil powder. Effects of the invention

[0024] The composition according to the present invention helps to reduce blood sugar and blood cholesterol by regulating sugar and lipid absorption and metabolism. Specific details for implementing the invention

[0025] Various embodiments are described in more detail below. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are intended only to facilitate understanding of various embodiments. Accordingly, the technical concept is not limited by the specific embodiments disclosed, and it should be understood that it includes all equivalents or substitutions that fall within the spirit and scope of the invention.

[0026] Terms including ordinal numbers, such as first, second, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely for the purpose of distinguishing one component from another.

[0027] In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. When a component is described as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to that other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0028] Furthermore, in describing the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the invention, such detailed description is abbreviated or omitted.

[0029] The present invention

[0030] A complex composition that helps reduce blood sugar and blood cholesterol is provided, comprising oat concentrate powder, indigestible maltodextrin, bitter melon extract powder, goji berry extract powder, turmeric extract powder, black garlic extract powder, olive leaf extract powder, agarwood extract powder, banaba leaf extract powder, and refined fish oil powder.

[0031] Hereinafter, a composite composition according to the present invention that helps reduce blood sugar and blood cholesterol levels will be described in detail.

[0033] The above oat concentrate powder is obtained by concentrating and pulverizing oats (Avena sativa L.), and contains components obtained by concentrating and pulverizing the endosperm and outer layer of an annual herbaceous plant belonging to the Poaceae family. It is rich in major components such as beta-glucan, avanthramides, polyphenols, protein, and insoluble dietary fiber. The oat concentrate powder lowers blood sugar levels by delaying digestion and inhibiting glucose absorption, and improves lipid metabolism by reducing total cholesterol (TC), LDL cholesterol, and triglycerides (TG) in the blood and increasing HDL cholesterol through the binding of bile acids in the intestines and the promotion of cholesterol excretion. In addition, the components contained in oats reduce blood sugar and blood cholesterol through the formation of a thickening network and antioxidant action.

[0034] The above-mentioned indigestible maltodextrin is prepared by enzymatic treatment of starch, and contains water-soluble dietary fiber components derived from corn or wheat starch that are resistant to human digestive enzymes. The main component is a non-hydrolyzable carbohydrate composed of low molecular weight dextrin chains (average molecular weight 2,000 Da or less), and it is a low-energy dietary fiber with a calorie level of 1 to 2 kcal / g. Indigestible maltodextrin is slowly broken down during digestion, thereby suppressing the rise in blood sugar, and reduces total cholesterol (TC), LDL cholesterol, and triglycerides (TG) in the blood through intestinal bile acid binding and delayed fat absorption. In addition, the structural characteristics within indigestible maltodextrin reduce blood sugar and blood cholesterol through antioxidant activity and improved lipid metabolism.

[0035] The above bitter melon extract powder is extracted from bitter melon (Momordica charantia L.), which contains components extracted from the fruit of an annual or perennial vine plant native to subtropics belonging to the Cucurbitaceae family. It is rich in major components such as charantin, P-insulin, momordecin, goyamin, saponins, polyphenols, and polysaccharides. Bitter melon extract powder inhibits carbohydrate breakdown through the inhibition of α-amylase and α-glucosidase, and suppresses blood sugar elevation by promoting insulin secretion and improving glucose absorption. Animal and clinical studies have shown that it lowers blood total cholesterol (TC), LDL cholesterol, and triglyceride (TG) levels, making it effective in preventing metabolic syndrome and diabetes. Furthermore, the components contained in bitter melon contribute to reducing blood cholesterol and regulating blood sugar through the inhibition of fat synthesis, regulation of liver lipid metabolism, and antioxidant action.

[0036] The above goji berry extract powder is extracted from goji berries (Lycium barbarum L.), which contain components extracted from the fruit of a deciduous shrub belonging to the Solanaceae family. It is rich in major components such as goji berry polysaccharides (LBP), betaine, zeaxanthin, riboflavin, ascorbic acid, and polyphenolic antioxidants. Goji berry extract powder lowers blood sugar by improving insulin sensitivity and alleviating glucose absorption, and improves lipid metabolism by reducing total cholesterol (TC), triglycerides (TG), and LDL-cholesterol in the blood, while increasing HDL-cholesterol. Furthermore, the components contained in goji berries contribute to the reduction of blood sugar and blood cholesterol through antioxidant activity and inhibition of fat synthesis.

[0037] The above turmeric extract powder is extracted from turmeric (Curcuma longa L.), which contains components extracted from the rhizome of a perennial herbaceous plant belonging to the Zingiberaceae family. It is rich in curcuminoids such as curcumin, demethoxycurcumin, and bis-demethoxycurcumin, as well as essential oils and polyphenols. Turmeric extract powder lowers blood sugar by improving insulin sensitivity and protecting pancreatic beta cells, and improves lipid metabolism by reducing total cholesterol (TC), triglycerides (TG), and LDL-cholesterol in the blood, while increasing HDL-cholesterol. Additionally, the components contained in turmeric contribute to the reduction of blood sugar and blood cholesterol through anti-inflammatory and antioxidant effects and the inhibition of fat synthesis.

[0038] The above black garlic extract powder is extracted from black garlic (Allium sativum L.), which is a processed form of garlic produced by fermenting and aging white garlic under high temperature and high humidity conditions, and contains the extracted components. It is rich in major components such as S-allylcysteine ​​(SAC), allicin, polyphenols, flavonoids, anthocyanins, and organic sulfur compounds. The black garlic extract powder lowers blood sugar by improving insulin resistance and enhancing pancreatic function, and improves lipid metabolism by reducing total cholesterol (TC), triglycerides (TG), and LDL-cholesterol in the blood and increasing HDL-cholesterol through the inhibition of SREBP-1C expression. Furthermore, the components contained in black garlic contribute to the reduction of blood sugar and blood cholesterol through antioxidant and anti-inflammatory effects and the inhibition of fat synthesis.

[0039] The above olive leaf extract powder is extracted from olive leaves (Olea europaea L.), which contain components extracted from the leaves of an evergreen shrub belonging to the Oleaceae family. It is rich in major components such as oleuropein, hydroxytyrosol, tyrosol, elenolic acid, and polyphenolic antioxidants. The olive leaf extract powder lowers blood sugar levels by improving insulin sensitivity and promoting glucose absorption, and improves lipid metabolism by reducing LDL cholesterol and triglycerides (TG) while increasing HDL cholesterol. Furthermore, the components contained in olive leaves reduce blood sugar and blood cholesterol through antioxidant and anti-inflammatory effects and the inhibition of lipid oxidation.

[0040] The above agarwood extract powder is extracted from agarwood (Aquilaria agallocha Roxb.), which contains components extracted from resin-containing wood produced mainly from the diseased wood parts of the agarwood tree (Aquilaria spp.). It is rich in major components such as mangiferin, agarospirol, β-selinene, 2-(2-phenylethyl)chromone derivatives, and sesquiterpene compounds. The agarwood extract powder lowers blood sugar through α-glucosidase and α-amylase inhibitory actions, reduces total cholesterol (TC), triglycerides (TG), and LDL cholesterol in the blood, and improves lipid metabolism by protecting vascular endothelial cells. Furthermore, the components contained in agarwood reduce blood sugar and blood cholesterol through antioxidant and anti-inflammatory effects and the inhibition of fat accumulation.

[0041] The above banaba leaf extract powder is extracted from banaba leaves (Lagerstroemia speciosa (L.) Pers.), and the banaba leaves contain components extracted from the leaves of an evergreen shrub belonging to the Lythraceae family. It is rich in major components such as corosolic acid, ellagic acid, valeric acid, flavonoids, and tannins. The banaba leaf extract powder lowers blood sugar through the activation of GLUT4 transporters and the enhancement of insulin sensitivity, and improves lipid metabolism by reducing total cholesterol (TC), triglycerides (TG), and LDL-cholesterol in the blood, while increasing HDL-cholesterol. In addition, the components contained in banaba leaves reduce blood sugar and blood cholesterol through antioxidant activity and inhibition of fat synthesis.

[0042] The above refined fish oil powder is manufactured from refined fish oil, which contains a component obtained by microencapsulating or spray-drying omega-3 fatty acid concentrate extracted and refined from fatty fish such as mackerel, anchovies, and sardines into a powder. It is rich in major components such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and other polyunsaturated fatty acids (PUFA). The refined fish oil powder lowers blood sugar by improving insulin sensitivity and reducing inflammatory mediators, and improves lipid metabolism by significantly reducing triglycerides (TG), lowering total cholesterol (TC) and LDL-cholesterol in the blood, and simultaneously increasing HDL-cholesterol. In addition, the components contained in the refined fish oil reduce blood sugar and blood cholesterol through anti-inflammatory action and inhibition of fatty acid oxidation.

[0043] The above composition preferably comprises 28-32 parts by weight of oat concentrate powder, 15-19 parts by weight of indigestible maltodextrin, 18-22 parts by weight of bitter melon extract powder, 8-12 parts by weight of goji berry extract powder, 7-9 parts by weight of turmeric extract powder, 7-9 parts by weight of black garlic extract powder, 4-6 parts by weight of olive leaf extract powder, 0.8-1.2 parts by weight of agarwood extract powder, 0.8-1.2 parts by weight of banaba leaf extract powder, and 0.08-0.12 parts by weight of refined fish oil powder.

[0044] In addition, the composition preferably further comprises 8-12 parts by weight of a complex extract, and more preferably further comprises 9-11 parts by weight.

[0045] The above complex extract uses an extract powder obtained from a complex of walnut fruit, ginger tree stem, and Chaga mushroom mixed in a weight ratio of 1:1:1.

[0046] The fruit of the *Juglans mandshurica* species, a member of the walnut family native mainly to northeastern China and the Korean Peninsula, is a medicinal resource that has been utilized in traditional medicine to improve various conditions such as gastric ulcers, diarrhea and dysentery, skin diseases, uterine prolapse, and leukopenia. This fruit and its extracts are rich in naphthoquinone compounds, phenolic compounds, triterpenoids, and diarylheptanoids. These components have been reported to exhibit a wide range of pharmacological activities, including anti-tumor, immunomodulatory, anti-inflammatory, neuroprotective, anti-diabetic, antiviral, antibacterial, and melanin production inhibition. In particular, the lipid components are rich in polyunsaturated fatty acids, which are evaluated as contributing to the regulation of oxidative stress and the alleviation of inflammatory responses.

[0047] Lindera obtusiloba Blume, a deciduous shrub belonging to the Lauraceae family, is a medicinal resource traditionally used in Korea and East Asia for purposes such as improving blood circulation, relieving pain, and alleviating inflammatory diseases. Lignans, alkaloids, flavonoids, polyphenols, and recently reported secobutanolide-based compounds (e.g., secosubamolide B) have been isolated and identified from stem extracts. These components are known to exhibit antioxidant and anti-inflammatory activities through the scavenging of free radicals, inhibition of lipid peroxidation, and suppression of the production of inflammatory cytokines (such as IL-6 and IL-12p40).

[0048] Chaga mushroom is a sclerotium of the Basidiomycetes that parasitizes birch trees; its scientific name is *Inonotus obliquus*, and it is a medicinal mushroom that has been consumed for a long time in the form of tea in cold regions such as Russia, Northern Europe, and Northeast Asia. Chaga mushrooms and their extracts contain various bioactive substances, including triterpenoids such as betulin and betulinic acid, high-molecular-weight polysaccharides, and polyphenols. These components have been reported to exhibit antioxidant, anti-inflammatory, anti-tumor, antiviral, anti-diabetic, anti-obesity, hepatoprotective, and anti-fatigue effects. In particular, betulinic acid is attracting attention as a material for adjuvant anticancer therapy, as it has been reported to induce selective apoptosis in various cancer cells and increase tumor cell sensitivity during radiation therapy.

[0049] In the present invention, a complex extract obtained from the fruit of the Chinese ash tree, the stem of the ginger tree, and the Chaga mushroom is applied to a complex composition, and the complex extract has excellent functionality for reducing blood sugar and blood cholesterol.

[0050] The above complex extract is,

[0051] A step of mixing 48-52 parts by weight of a complex of Manchurian ash fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Bacillus viscosus strain, and performing a first fermentation at a temperature of 33-37℃ for 5-7 hours while applying a frequency of 30-50 kHz; a step of, after the first fermentation, adding 0.8-1.2 parts by weight of a Lactobacillus plantarum strain, and performing a second fermentation at a temperature of 33-37℃ for 46-50 hours; A method prepared by performing the following steps: mixing 8-12 parts by weight of the fermented product obtained after secondary fermentation, 43-47 parts by weight of ethanol, and 43-47 parts by weight of chloroform, and extracting by ultrasonically irradiating at a temperature of 78-82°C for 8-10 hours; and after extraction, filtering with filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure.

[0052] In addition, the above complex extract is,

[0053] A step of mixing 48-52 parts by weight of a complex of Manchurian ash fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 with 48-52 parts by weight of a fruit extract, and aging at a temperature of 28-32℃ for 2-4 days; a step of obtaining an aged product by filtering after aging, mixing 48-52 parts by weight of the obtained aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Bacillus viscosus strain, and performing a first fermentation at a temperature of 33-37℃ for 5-7 hours while applying a frequency of 30-50 kHz; a step of performing a second fermentation at a temperature of 33-37℃ for 46-50 hours after the first fermentation, adding 0.8-1.2 parts by weight of a Lactobacillus plantarum strain. A method prepared by performing the following steps: mixing 8-12 parts by weight of the fermented product obtained after secondary fermentation, 43-47 parts by weight of ethanol, and 43-47 parts by weight of chloroform, and extracting by ultrasonically irradiating at a temperature of 78-82°C for 8-10 hours; and after extraction, filtering with filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure.

[0054] The above complex extract has excellent functionality as it is prepared by aging the natural raw materials using fruit extracts made from noni fruit and avocado to increase the content of functional components contained within the natural raw materials, performing primary fermentation using a Bacillus viscosus strain and primary fermentation through ultrasonic irradiation to increase the growth rate of microorganisms and promote the release of physiologically active components by destroying cell walls, performing secondary fermentation using a Lactobacillus plantarum strain to maximize the content of active ingredients, and extracting it using ultrasonic irradiation with a complex solvent containing ethanol and chloroform to significantly increase the content of polyphenols and amino acids.

[0055] The above fruit extract is,

[0056] A method for preparing a product is applied by performing the following steps: washing noni fruit and avocado, mixing 28-32 parts by weight of washed noni fruit, 18-22 parts by weight of avocado, and 48-52 parts by weight of purified water, and grinding to produce a powder; aging the powder at a temperature of 28-32℃ for 5-7 hours; adding 48-52 parts by weight of purified water to the aged powder and performing a first extraction at a temperature of 78-82℃ for 2-4 hours; performing a second extraction at a temperature of 118-122℃ for 28-32 minutes after the first extraction; and filtering to obtain a filtrate after the second extraction.

[0058] In addition, the present invention

[0059] A step of preparing a fruit extract comprising: washing noni fruit and avocado, mixing 28-32 parts by weight of washed noni fruit, 18-22 parts by weight of avocado, and 48-52 parts by weight of purified water, and grinding to prepare a ground material; a step of aging the ground material at a temperature of 28-32℃ for 5-7 hours; a step of adding 48-52 parts by weight of purified water to the aged ground material and performing a first extraction at a temperature of 78-82℃ for 2-4 hours; a step of performing a second extraction at a temperature of 118-122℃ for 28-32 minutes after the first extraction; and a step of obtaining a filtrate by filtering after the second extraction;

[0060] A step of mixing 48-52 parts by weight of a complex of Manchurian ash fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 with 48-52 parts by weight of a fruit extract, and aging at a temperature of 28-32℃ for 2-4 days; a step of obtaining an aged product by filtering after aging, mixing 48-52 parts by weight of the obtained aged product with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Bacillus viscosus strain, and performing a first fermentation at a temperature of 33-37℃ for 5-7 hours while applying a frequency of 30-50 kHz; a step of performing a second fermentation at a temperature of 33-37℃ for 46-50 hours after the first fermentation, adding 0.8-1.2 parts by weight of a Lactobacillus plantarum strain. A step of preparing a complex extract comprising: mixing 8-12 parts by weight of the fermented product obtained after secondary fermentation, 43-47 parts by weight of ethanol, and 43-47 parts by weight of chloroform, and extracting by ultrasonographic irradiation at a temperature of 78-82℃ for 8-10 hours; and, after extraction, filtering through filter paper, and then concentrating and freeze-drying the filtrate under reduced pressure; and

[0061] The present invention provides a method for preparing a composite composition that helps reduce blood sugar and blood cholesterol, comprising the step of mixing 8-12 parts by weight of the above composite extract, 28-32 parts by weight of oat concentrate powder, 15-19 parts by weight of indigestible maltodextrin, 18-22 parts by weight of bitter melon extract powder, 8-12 parts by weight of goji berry extract powder, 7-9 parts by weight of turmeric extract powder, 7-9 parts by weight of black garlic extract powder, 4-6 parts by weight of olive leaf extract powder, 0.8-1.2 parts by weight of agarwood extract powder, 0.8-1.2 parts by weight of banaba leaf extract powder, and 0.08-0.12 parts by weight of refined fish oil powder.

[0062] The composition according to the present invention helps to reduce blood sugar and blood cholesterol by regulating sugar and lipid absorption and metabolism.

[0064] The present invention will be explained in more detail below by the following examples.

[0065] However, the following examples are merely illustrative of the content of the invention, and the scope of the invention is not limited by the examples and experimental examples.

[0066] <Preparation Example 1> Preparation of Complex Extract-1

[0067] 10 parts by weight of a complex mixture of Alnus japonica fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1, 45 parts by weight of ethanol, and 45 parts by weight of chloroform were mixed, and extraction was performed by ultrasonographic irradiation at a temperature of 80°C for 9 hours. After extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare a complex extract.

[0068] <Preparation Example 2> Preparation of Complex Extract-2

[0069] 50 parts by weight of a complex mixture of Alnus japonica fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 was mixed with 50 parts by weight of purified water, 1 part by weight of Bacillus viscosus strain was added, and primary fermentation was carried out at a temperature of 35°C for 6 hours at a frequency of 40 kHz. After primary fermentation, 1 part by weight of Lactobacillus plantarum strain was added, and secondary fermentation was carried out at a temperature of 35°C for 48 hours. After secondary fermentation, 10 parts by weight of the obtained fermented product, 45 parts by weight of ethanol, and 45 parts by weight of chloroform were mixed, and extraction was performed by ultrasonic irradiation at a temperature of 80°C for 9 hours. After extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare a complex extract.

[0070] <Preparation Example 3> Preparation of Complex Extract-3

[0071] 50 parts by weight of a complex mixture of Alnus japonica fruit, ginger tree stem, and Chaga mushroom in a weight ratio of 1:1:1 and 50 parts by weight of the fruit extract were mixed and aged at a temperature of 30°C for 3 days. After aging, the mixture was filtered to obtain the aged product. 50 parts by weight of the obtained aged product and 50 parts by weight of purified water were mixed, and 1 part by weight of Bacillus viscosus strain was added. Then, primary fermentation was carried out at a temperature of 35°C for 6 hours while applying a frequency of 40 kHz. After primary fermentation, 1 part by weight of Lactobacillus plantarum strain was added, and secondary fermentation was carried out at a temperature of 35°C for 48 hours. After the second fermentation, 10 parts by weight of the obtained fermented product, 45 parts by weight of ethanol, and 45 parts by weight of chloroform were mixed, and extraction was performed by ultrasonic irradiation at a temperature of 80°C for 9 hours. After extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare a complex extract.

[0072] <Experimental Example 1> Analysis of Functional Components

[0073] To analyze the polyphenol content and amino acid content of the complex extract prepared in Preparation Examples 1-3 above, high-speed liquid chromatography (HPLC) analysis and analysis using an amino acid analyzer (Amino acid analyzer biochrom 30, Biochrom, UK) were performed, and the results are shown in Table 1 below.

[0074] Total polyphenol content (mg / g) Total amino acid content (mg / kg) Essential amino acid content (mg / kg) Preparation Example 1 123.69 26432.92 7323.90 Preparation Example 2 156.32 31236.32 9122.92 Preparation Example 3 221.32 40300.63 12784.23

[0075] As shown in Table 1 above, it was confirmed that the complex extract according to the present invention has a high total polyphenol content, total amino acid content, and essential amino acid content.

[0076] <Experimental Example 2> Analysis of Antioxidant Functionality

[0077] The antioxidant activity of the complex extracts prepared in Preparation Examples 1-3 above was measured as DPPH (2,2-Diphenyl-1-picryl-hydrazyl) radical scavenging activity. The DPPH radical scavenging activity was determined by referring to the method of Mensor et al. 20 µl of 0.2 mM DPPH ethanol solution was added to each sample and stirred for 1 minute, then reacted in a 25°C incubator for 10 minutes, and the absorbance was measured at 517 nm using an ELISA reader. The DPPH radical scavenging activity was expressed as a percentage according to Formula 1 below, and the results are shown in Table 2 below.

[0078] <Equation 1>

[0079]

[0080] Sample name Antioxidant effect (DPPH scavenging activity, %) Preparation Example 1 53.8 Preparation Example 2 59.2 Preparation Example 3 67.0

[0081] A high value of DPPH radical scavenging activity indicates a high antioxidant effect, and as shown in Table 2 above, the complex extract according to the present invention was measured to have a high DPPH radical scavenging activity value, and it can be confirmed that it has excellent antioxidant functionality.

[0082] <Experimental Example 3> Analysis of Anti-inflammatory Functionality

[0083] The effect of inhibiting the production of NO (Nitric Oxide), known to play a significant role in inducing inflammation, was confirmed using the complex extract prepared in Preparation Examples 1-3 above as a sample. While general NO formation plays an important role in killing bacteria or eliminating tumors, NO generated by iNOS under inflammatory conditions is known to not only promote inflammatory responses such as vascular permeability and edema but also exacerbate inflammation by promoting the biosynthesis of inflammatory mediators. Raw 264.7 cells were [calculated] in DMEM medium supplemented with 10% [calculated] and [calculated] 5×10 5After adjusting to cell / well, the cells were inoculated into a 24-well plate. After treating with the sample and incubating for 30 minutes, LPS (Lipopolysaccharide, 1 μg / ml) was added and incubated for 24 hours. The amount of NO produced was calculated using Equation 2 below based on measurements taken with an NO detection kit (iNtRON), and the control group was the experimental group treated with LPS alone. The results of the NO production inhibition rate are shown in Table 3 below.

[0084] <Equation 2>

[0085]

[0086] Sample name NO production inhibition rate (%) Preparation Example 1 61.4 Preparation Example 2 66.9 Preparation Example 3 74.0

[0087] As shown in Table 3 above, the complex extract according to the present invention exhibited a very high NO production inhibition rate and demonstrated excellent anti-inflammatory effects.

[0088] <Example 1> Preparation of a Composite Composition-1

[0089] A composition was prepared by mixing 30 parts by weight of oat concentrate powder, 16.9 parts by weight of indigestible maltodextrin, 20 parts by weight of bitter melon extract powder, 10 parts by weight of goji berry extract powder, 8 parts by weight of turmeric extract powder, 8 parts by weight of black garlic extract powder, 5 parts by weight of olive leaf extract powder, 1 part by weight of agarwood extract powder, 1 part by weight of banaba leaf extract powder, and 0.1 parts by weight of refined fish oil powder.

[0090] <Example 2> Preparation of Composite Composition-2

[0091] A composition was prepared by adding 10 parts by weight of the complex extract prepared in Preparation Example 3 to the composition of Example 1 and mixing.

[0092] <Experimental Example 4> Functional Analysis of Blood Sugar Reduction and Blood Cholesterol Reduction

[0093] The functionalities of reducing blood sugar and blood cholesterol for the compositions prepared in Examples 1 and 2 above were confirmed through animal experiments.

[0094] The improvement effect of the composition of the present invention was confirmed on a high-fat diet model in which an increase in abdominal fat, accumulation of fat in the liver, and weight gain were induced by feeding a high-fat diet (34% / w) for 50 days.

[0095] SD rats aged 5–6 weeks were purchased, and after a stabilization / adaptation period of approximately one week and one week of adaptation to the drinking method, the experiment was initiated at 7–8 weeks of age. As a principle, the adaptation period for the treatment material was limited to within one week, and the target intake amount was not applied gradually. Individuals corresponding to the median body weight were assigned to each group first to ensure similar standard deviations of average body weight between groups. Among these, individuals exhibiting rapid changes in body weight, feed intake, or drinking volume were monitored separately, either distributed evenly among the groups or assigned to a control group. For the drinking treatment of the material, 30 mL / day of drinking water or liquid tea was provided in individual water containers for 16 hours, from 18:00 to 10:00 the following day, while regular drinking water was provided during the remaining time.

[0096] Feed and water were provided free of charge, but monitoring was conducted at 2-day intervals, and body weight was measured at 2-3 day intervals. For 16-18 hours prior to the end of the experiment, the animals were fasted to avoid affecting glucose measurements, while water supply was maintained. On the final day of the experiment, body weight was measured first, followed by anesthesia, laparotomy, blood collection, and organ removal. Each experimental group was classified into the normal group (normal diet group), control group (high-fat diet group + plain water consumption), Example 1 (high-fat diet group + Example 1), and Example 2 (high-fat diet group + Example 2).

[0097] Changes in abdominal fat weight, blood glucose levels, and total blood cholesterol levels are shown in Table 4 below.

[0098] abdominal fat weight (g) Blood sugar level (mg / dL) Total cholesterol (mg / dL) Normal group 9.93±1.49 146.79±5.43 94.43±5.75 Control group (untreated) 18.04±1.03 172.50±5.04 120.30±14.37 Example 1 13.85±1.28 159.48±4.47 82.30±4.23 Example 2 10.58±1.10 150.50±4.02 78.55±6.58

[0099] As shown in Table 4 above, it was confirmed that the composite composition according to the present invention exhibits effects of reducing abdominal fat, reducing blood sugar, and reducing blood cholesterol.

Claims

Claim 1 It comprises 28-32 parts by weight of oat concentrate powder, 15-19 parts by weight of indigestible maltodextrin, 18-22 parts by weight of bitter melon extract powder, 8-12 parts by weight of goji berry extract powder, 7-9 parts by weight of turmeric extract powder, 7-9 parts by weight of black garlic extract powder, 4-6 parts by weight of olive leaf extract powder, 0.8-1.2 parts by weight of agarwood extract powder, 0.8-1.2 parts by weight of banaba leaf extract powder, 8-12 parts by weight of a complex extract, and 0.08-0.12 parts by weight of refined fish oil powder, wherein the complex extract comprises 48-52 parts by weight of a complex of Alnus japonica fruit, ginger tree stem, and Chaga mushroom mixed in a weight ratio of 1:1:1, and 48-52 parts by weight of purified water, and Bacillus viscosus strain A composite composition that helps reduce blood sugar and blood cholesterol, characterized by being prepared by performing the following steps: a step of adding 0.8-1.2 parts by weight and performing a first fermentation at a temperature of 33-37℃ for 5-7 hours while applying a frequency of 30-50 kHz; a step of adding 0.8-1.2 parts by weight of a Lactobacillus plantarum strain after the first fermentation and performing a second fermentation at a temperature of 33-37℃ for 46-50 hours; a step of mixing 8-12 parts by weight of the obtained fermented product, 43-47 parts by weight of ethanol, and 43-47 parts by weight of chloroform after the second fermentation, and extracting by ultrasonically irradiating at a temperature of 78-82℃ for 8-10 hours; and a step of filtering with filter paper after extraction, followed by vacuum concentration and freeze-drying the filtrate. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete

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