Composition for improving gut health, comprising pear pomace enzyme-treated product as active ingredient and method for preparing same

Abstract

The present invention relates to a composition for improving gut health, comprising, as an active ingredient, pear pomace powder enzyme-treated with a complex enzyme comprising cellulase, beta-glucanase, and xylanase, and a method for preparing same. Accordingly, a food composition for improving gut health and a pharmaceutical composition for preventing or treating gut diseases of the present invention solubilize dietary fiber of pear pomace through an enzymatic reaction, and in particular, prepare dietary fiber rich in hemicellulose, increase solubility, moisture retention, maintenance retention, swelling power, and cholesterol adsorption power, promote gut beneficial bacteria proliferation, and inhibit harmful bacteria proliferation, thereby improving gut health and preventing or treating gut diseases.

Description

Composition for improving intestinal health containing pear enzyme-treated product as an active ingredient and method for producing the same

[0001] The present invention relates to a composition for improving intestinal health and a method for producing the same, and more particularly, to a food composition for improving intestinal health using a pear component, a pharmaceutical composition for preventing or treating intestinal diseases, and a method for producing the same.

[0002] Gut health is directly linked to overall body health. This is because the intestines are deeply involved in the absorption of vital nutrients. If the intestines are unhealthy, even with healthy food, nutrient absorption is impaired, and harmful substances and toxins cannot be properly excreted. Furthermore, over 70% of immune cells are located in the intestines, and recent domestic and international studies are increasingly revealing that gut health is also linked to cognitive and mental health.

[0003] Maintaining healthy eating habits is crucial for maintaining gut health. The foundation of a healthy diet is avoiding foods that irritate the gut, including instant foods, alcohol, and refined sugars. Foods high in sugar and saturated fat can affect the microbiome itself and are risk factors for gut inflammation. Furthermore, research has shown that including vegetables, legumes, and nuts in the diet can regulate gut microbiota and prevent gut inflammation. Foods rich in polyphenols, such as coffee, tea, red wine, and fruit, also help prevent gut inflammation.

[0004] Regular exercise helps maintain gut health by stimulating bowel movements. Furthermore, poor posture can lead to indigestion, as it narrows the space available for organs. Correcting poor posture through exercise can alleviate this problem. Domestic and international studies have shown that exercise is closely linked to gut microbiota. Women who exercise frequently have a higher abundance of beneficial bacteria compared to those who lead sedentary lifestyles.

[0005] Constipation is a common gut health problem. Severe constipation can lead to secondary conditions such as diverticular disease and hemorrhoids. In children, it can also be accompanied by colitis. To prevent and manage constipation, which threatens gut health, it's crucial to consume adequate dietary fiber. Fiber increases stool bulk and reduces transit time through the colon, helping to alleviate constipation symptoms.

[0006] Research is being conducted on natural ingredients that can improve gut health.

[0007] The purpose of the present invention is to provide a food composition for improving intestinal health, a pharmaceutical composition for preventing or treating intestinal diseases, and a method for producing the same, which can improve intestinal health by solubilizing dietary fiber of pear sludge through an enzymatic reaction, producing dietary fiber rich in hemicellulose in particular, increasing solubility, water retention capacity, oil retention capacity, swelling capacity, and cholesterol adsorption capacity, and promoting the growth of beneficial intestinal bacteria and inhibiting the growth of harmful bacteria.

[0008] According to one aspect of the present invention,

[0009] A food composition for improving intestinal health is provided, which comprises, as an active ingredient, pear powder treated with a complex enzyme including cellulase, β-glucanase, and xylanase.

[0010] The above complex enzyme may be derived from Trichoderma reesei.

[0011] The above pear powder may have a particle size of 130 to 250 μm before the enzyme treatment.

[0012] The above-mentioned pear powder has an enzyme-treated particle size of 120 to 200 μm, which may be smaller than the particle size before enzyme treatment.

[0013] The above enzyme-treated pear powder can be homogenized by drying the supernatant and the remaining pear powder substrate together after the enzyme reaction.

[0014] The above enzyme-treated pear powder may contain 50 to 60 wt% of insoluble dietary fiber.

[0015] The above enzyme-treated pear powder may have a hemicellulose / cellulose (w / w) value of 1.5 to 2.5.

[0016] The above enzyme-treated pear powder may have a hemicellulose content of 350 to 450 mg / g.

[0017] The above enzyme-treated pear powder may have a solubility of 40 to 50%.

[0018] The above enzyme-treated pear powder may have a moisture retention capacity of 2.5 to 3.5 g / g.

[0019] The above enzyme-treated pear powder may have a retention capacity of 4 to 5 g / g.

[0020] The above enzyme-treated pear powder may have a swelling power of 20 to 30 ml / g.

[0021] The above enzyme-treated pear powder may have a cholesterol adsorption capacity of 18 to 20 mg / g at pH 2 and 20 to 22 mg / g at pH 7.

[0022] The above enzyme-treated pear powder can be used to promote the growth of beneficial intestinal bacteria and inhibit the growth of harmful bacteria.

[0023] According to another aspect of the present invention,

[0024] A pharmaceutical composition for preventing or treating intestinal diseases is provided, which comprises, as an active ingredient, pear powder treated with a complex enzyme including cellulase, β-glucanase, and xylanase.

[0025] The above complex enzyme may be derived from Trichoderma reesei.

[0026] The above intestinal disease may be any one selected from irritable bowel syndrome, Crohn's disease, ulcerative colitis, constipation, and short bowel syndrome.

[0027] According to another aspect of the present invention,

[0028] A method for producing a composition for improving intestinal health is provided, comprising the step of enzymatically treating pear powder with a complex enzyme including cellulase, β-glucanase, and xylanase.

[0029] The above complex enzyme may be derived from Trichoderma reesei.

[0030] The method for manufacturing the above composition for improving intestinal health is as follows:

[0031] A step of extracting pear juice and obtaining clear pear sludge, which is the remaining pear sludge;

[0032] A step of extracting pear juice by applying heat and pressurizing the above clear pear pulp and obtaining heated pear pulp, which is the remaining pear sludge;

[0033] A step of homogenizing the above heated pear cake and obtaining pear cake powder passing through a 60 mesh screen;

[0034] A step of treating the above pear powder with the above enzyme; and

[0035] It may include a step of homogenizing the product resulting from the enzyme reaction by freeze-drying after the enzyme treatment.

[0036] In the step of obtaining the above heated pear peel, the extraction can be performed at 80 to 150°C.

[0037] In the above enzyme treatment step, the enzyme treatment temperature may be 50 to 55°C.

[0038] In the above enzyme treatment step, the substrate concentration of the pear powder may be 6 to 10 wt%, and the enzyme concentration may be 0.5 to 1.5 wt%.

[0039] The food composition for improving intestinal health and the pharmaceutical composition for preventing or treating intestinal diseases of the present invention solubilizes dietary fiber of pear sludge through an enzymatic reaction, produces dietary fiber rich in hemicellulose in particular, increases solubility, water retention capacity, oil retention capacity, swelling capacity, and cholesterol adsorption capacity, and promotes the growth of beneficial intestinal bacteria and inhibits the growth of harmful bacteria, thereby improving intestinal health and preventing or treating intestinal diseases.

[0040] Figure 1 shows the volume ratio of hemicellulose / cellulose and the results of TLC analysis of pear powder according to the type of enzyme in the example.

[0041] Figure 2 shows the results of analysis of the yield, total sugar, and reducing sugar content of pear powder according to the type of enzyme of the example.

[0042] Figure 3 shows the results of optimization analysis of enzyme concentration according to an example.

[0043] Figure 4 shows the results of optimization analysis of substrate concentration according to an embodiment.

[0044] Figure 5 shows the results of optimization analysis of enzyme reaction time according to an example.

[0045] Figure 6 shows a photograph of the pear skin and the TLC analysis results according to Experimental Example 1.

[0046] Figure 7 shows the results of analyzing the prebiotic effect of Experimental Example 5.

[0047] The present invention is susceptible to various modifications and embodiments. Specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, but rather to encompass all modifications, equivalents, and alternatives falling within the spirit and technical scope of the present invention. In describing the present invention, detailed descriptions of related known technologies will be omitted if they are deemed to obscure the gist of the present invention.

[0048]

[0049] The food composition for improving intestinal health of the present invention comprises, as an active ingredient, pear powder treated with a complex enzyme including cellulase, β-glucanase, and xylanase.

[0050] It is preferable that the above complex enzyme is derived from Trichoderma reesei.

[0051] When a complex enzyme satisfying the above conditions is used, the content of hemicellulose in the total volume of hemicellulose and cellulose can be increased.

[0052] The above pear powder preferably has a particle size in the range of 130 to 250 ㎛ before the enzyme treatment, and the particle size after the enzyme treatment may be in the range of 120 to 200 ㎛, and is characterized in that the particle size after the enzyme treatment is smaller than the particle size before the enzyme treatment.

[0053] It is preferable that the above enzyme-treated pear powder is homogenized after drying the supernatant and the remaining pear powder substrate together after the enzyme reaction.

[0054] The above enzyme-treated pear powder preferably contains 50 to 60 wt% of insoluble dietary fiber, and more preferably 54 to 58 wt%.

[0055] The above enzyme-treated pear powder preferably has a hemicellulose content of 350 to 450 mg / g, more preferably 370 to 430 mg / g, and even more preferably 390 to 410 mg / g.

[0056] The enzyme-treated pear powder may preferably have a hemicellulose / cellulose (w / w) value of 1.5 to 2.5, more preferably 1.7 to 2.2, and even more preferably 1.8 to 2.0.

[0057] Cellulose has the chemical formula (C6H 10 O5) n It is a polysaccharide composed of linear chains of hundreds to thousands of beta-1,4-linked D-glucose units.

[0058] Unlike cellulose, hemicellulose is derived from several sugars, including glucose, xylose, mannose, galactose, rhamnose, and arabinose, and is characterized by having about 200 sugar units in short chains and many side chains.

[0059] In addition, the enzyme-treated pear powder preferably has a pectin content of 35 to 50 mg / g, and more preferably 40 to 45 mg / g. This pectin content is significantly lower than that of heated pear, heated pear powder that has been enzyme-treated without being powdered, or pear powder that has not been enzyme-treated.

[0060] In addition, the lignin content of the enzyme-treated pear powder is preferably 175 to 190 mg / g, and more preferably 180 to 185 mg / g. This lignin content is significantly higher than that of heated pear powder, heated pear powder that has been enzyme-treated without being powdered, or pear powder that has not been enzyme-treated.

[0061] Therefore, the enzyme-treated pear powder preferably has a pectin / lignin (w / w) value of 0.2 to 0.3, and more preferably 0.22 to 0.25. Such a value is significantly lower than that of heated pear powder, heated pear powder that has been enzyme-treated without being powdered, or pear powder that has not been enzyme-treated.

[0062] The above enzyme-treated pear powder may have a solubility of 40 to 50%, more preferably 42 to 46%.

[0063] The enzyme-treated pear powder may have a water retention capacity of 2.5 to 3.5 g / g, a water retention capacity of 4 to 5 g / g, and a swelling capacity of 20 to 30 ml / g. The enzyme-treated pear powder of the present invention has higher water retention capacity, water retention capacity, swelling capacity, and water retention capacity than pear powder that is enzyme-treated as is with the complex enzyme or pear powder that is not enzyme-treated, and thus may help intestinal health and lipid metabolism.

[0064] The enzyme-treated pear powder may have a cholesterol adsorption capacity of 18 to 20 mg / g at pH 2 and 20 to 22 mg / g at pH 7.

[0065] The above enzyme-treated pear powder can be used to promote the growth of beneficial intestinal bacteria and inhibit the growth of harmful bacteria.

[0066] The above intestinal beneficial bacteria may be Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum, Lactobacillus casei, Lactobacillus acidophilus, etc.

[0067] Additionally, the harmful intestinal bacteria may include Salmonella Typhimurium, Escherichia coli, Enterobacter aerogenes, Shigella flexneri, Staphylococcus aureus, etc.

[0068] The above enzyme-treated pear powder may additionally include a use for improving lipid metabolism.

[0069]

[0070] In addition, the pharmaceutical composition for preventing or treating intestinal diseases of the present invention contains, as an active ingredient, pear powder treated with a complex enzyme including cellulase, β-glucanase, and xylanase.

[0071] It is preferable that the above complex enzyme is derived from Trichoderma reesei.

[0072] The above intestinal diseases may include irritable bowel syndrome, Crohn's disease, ulcerative colitis, constipation, and short bowel syndrome.

[0073] The specific details of the pharmaceutical composition for preventing or treating intestinal diseases of the present invention are the same as those of the food composition for improving intestinal diseases.

[0074] As used herein, the term "comprising as an active ingredient" means comprising a sufficient amount to achieve the efficacy or activity of the enzyme-treated pear powder. In one specific embodiment of the present invention, the enzyme-treated pear powder in the composition of the present invention is contained in an amount of, for example, 0.001 mg / kg or more, preferably 0.1 mg / kg or more, more preferably 10 mg / kg or more, still more preferably 100 mg / kg or more, still more preferably 250 mg / kg or more, and most preferably 0.1 g / kg or more. Since the complex enzyme-treated pear powder of the present invention is a natural product and has almost no side effects on the human body even when administered in excess, the upper limit of the quantity contained in the composition of the present invention can be selected and implemented within an appropriate range by those skilled in the art.

[0075] The pharmaceutical composition of the present invention can be prepared using, in addition to the above-mentioned effective ingredient, a pharmaceutically suitable and physiologically acceptable auxiliary agent, and the auxiliary agent may include an excipient, a disintegrant, a sweetener, a binder, a coating agent, a swelling agent, a lubricant, a glidant, or a flavoring agent.

[0076] The above pharmaceutical composition may be preferably formulated as a pharmaceutical composition by additionally including one or more pharmaceutically acceptable carriers in addition to the above-described effective ingredients for administration.

[0077] The pharmaceutical composition may be in the form of granules, powders, tablets, coated tablets, capsules, suppositories, solutions, syrups, juices, suspensions, emulsions, drops, or injectable solutions. For example, for formulation in the form of tablets or capsules, the active ingredient may be combined with an orally acceptable, non-toxic, pharmaceutically acceptable, inert carrier such as ethanol, glycerol, water, and the like. In addition, if desired or necessary, suitable binders, lubricants, disintegrants, and coloring agents may also be included in the mixture. Suitable binders include, but are not limited to, natural sugars such as starch, gelatin, glucose, or beta-lactose, natural and synthetic gums such as corn sweetener, acacia, tracheacanth, or sodium oleate, sodium stearate, magnesium stearate, sodium benzoate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, etc.

[0078] In the composition to be formulated as a liquid solution, acceptable pharmaceutical carriers include those that are sterile and biocompatible, such as saline solution, sterile water, Ringer's solution, buffered saline, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, ethanol, and mixtures of one or more of these components. If necessary, other conventional additives such as antioxidants, buffers, and bacteriostatic agents may be added. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to formulate the composition into injectable formulations such as aqueous solutions, suspensions, and emulsions, pills, capsules, granules, or tablets.

[0079] The pharmaceutical composition of the present invention can be administered orally or parenterally, and in the case of parenteral administration, it can be administered by intravenous injection, subcutaneous injection, intramuscular injection, intraperitoneal injection, transdermal administration, etc., and oral administration is preferred.

[0080] The appropriate dosage of the pharmaceutical composition of the present invention varies depending on factors such as the formulation method, administration method, patient age, body weight, pathological condition, food, administration time, administration route, excretion rate, and response sensitivity. A skilled physician can easily determine and prescribe a dosage effective for the desired treatment or prevention. According to a preferred embodiment of the present invention, the daily dosage of the pharmaceutical composition of the present invention is 0.001-10 g / kg.

[0081] The pharmaceutical composition of the present invention can be manufactured in the form of a unit dose or can be manufactured by inserting it into a multi-dose container by formulating it using a pharmaceutically acceptable carrier and / or excipient according to a method that can be easily performed by a person having ordinary skill in the art to which the present invention pertains. In this case, the formulation may be in the form of a solution, suspension or emulsion in an oil or aqueous medium, or in the form of an extract, powder, granules, tablet or capsule, and may additionally include a dispersing agent or stabilizer.

[0082]

[0083] The food composition according to the present invention can be used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, beverages, alcoholic beverages, confectionery, diet bars, dairy products, meat, chocolate, pizza, bread, ramen, other noodles, gum, ice cream, vitamin complexes, and health supplements.

[0084] The food composition of the present invention may include not only the complex enzyme-treated pear powder as an active ingredient, but also ingredients commonly added during food manufacturing, such as proteins, carbohydrates, fats, nutrients, seasonings, and flavoring agents. Examples of the carbohydrates mentioned above include monosaccharides such as glucose, fructose, etc.; disaccharides such as maltose, sucrose, oligosaccharides, etc.; and polysaccharides such as dextrin, cyclodextrin, etc., and sugar alcohols such as xylitol, sorbitol, and erythritol. Natural flavoring agents [thaumatin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.]) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is manufactured into a drink or beverage, citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, and various plant extracts may be additionally included in addition to the enzyme-treated pear powder of the present invention.

[0085] The present invention provides a health functional food comprising a food composition containing the enzyme-treated pear powder as an active ingredient. A health functional food is a food prepared by adding enzyme-treated pear powder to food materials such as beverages, teas, spices, gum, and confectionery, or by manufacturing it in the form of capsules, powders, suspensions, etc., and means a food that brings about a specific health effect when consumed. However, unlike general drugs, it has the advantage of not having side effects that can occur with long-term use of drugs because it uses food as a raw material. The health functional food of the present invention obtained in this way is very useful because it can be consumed on a daily basis. The amount of enzyme-treated pear powder added to such a health functional food varies depending on the type of the target health functional food and cannot be uniformly specified. However, it may be added within a range that does not impair the original taste of the food, and is usually in the range of 0.01 to 50 wt%, preferably 0.1 to 20 wt%, based on the target food. Additionally, in the case of health functional foods in the form of pills, granules, tablets, or capsules, the addition may be typically in the range of 0.1 to 100 wt%, preferably 0.5 to 80 wt%. In one specific example, the health functional food of the present invention may be in the form of pills, tablets, capsules, or beverages.

[0086]

[0087] Hereinafter, a method for manufacturing the composition for improving intestinal health of the present invention will be described.

[0088] The method for manufacturing a composition for improving intestinal health of the present invention includes a step of enzymatically treating pear powder with a complex enzyme including cellulase, β-glucanase, and xylanase.

[0089] It is preferable that the above complex enzyme is derived from Trichoderma reesei.

[0090] The method for producing the composition for improving intestinal health may include the steps of: extracting pear juice and obtaining clear pear pulp, which is pear sludge remaining; applying heat and pressurizing the clear pear pulp to extract pear juice and obtaining heated pear pulp, which is pear sludge remaining; homogenizing the heated pear pulp and obtaining pear pulp powder that passes through a 60 mesh screen; treating the pear pulp powder with the enzyme; and homogenizing the product resulting from the enzyme reaction after the enzyme treatment by freeze-drying.

[0091] In the step of obtaining the above heated pear peel, the extraction can be performed at 80 to 150°C.

[0092] In the above enzyme treatment step, it is preferable that the enzyme treatment temperature be 50 to 55°C.

[0093] In the above enzyme treatment step, it is preferable that the substrate concentration of the pear powder is 6 to 10 wt%, and the enzyme concentration is 0.5 to 1.5 wt%.

[0094] In the present invention, the mesh unit is based on KS A 5101 (a unit indicating particle size by a standard sieve), and a conversion table of mesh and micrometer (㎛) units according to this is shown in Table 1 below.

[0095]

[0096]

[0097] Hereinafter, preferred examples are presented to help understand the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and technical idea of ​​the present invention, and it is also natural that such changes and modifications fall within the scope of the appended patent claims.

[0098]

[0099] [Example]

[0100] Enzyme selection for the production of functional dietary fiber from pear powder

[0101] Clear pear lees, which are the remaining pear sludge after pear juice extraction, were obtained. Furthermore, the clear pear lees were concentrated and extracted again at 100°C for 30 minutes, and the remaining pear sludge was freeze-dried to obtain heated pear lees. The heated pear lees thus obtained were homogenized, and particles with a particle size of 60 mesh or larger were separated to obtain pear lees powder, which was then used as a substrate for enzymatic reactions.

[0102] In order to increase the hemicellulose content through enzymatic reaction in the substrate, 7 types of pectinase and 4 types of cellulase were selected from commercial enzymes as described in Table 2 below and the enzymatic reaction was performed. The enzymatic reaction was performed by treating 5% of the substrate (pear peel powder) with 1% concentration of enzyme diluted in 0.05 M sodium acetate buffer (pH 4.5) and reacting at 52°C and 90 rpm for 24 hours.

[0103] Number Abbreviation Strain Activity1P1Aspergillus niger, Aspergillus aculeatusPectinase, polygalacturonase2P2Aspergillus nigerPectinase, cellulase, hemicellulase3P3Aspergillus niger, Trichoderma reeseiPectinase, cellulase4P4Aspergillus nigerPectinase, cellulase, arabinosidase5P5Aspergillus niger, Trichoderma reeseiPectinase, cellulase6P6Aspergillus nigerPectinase, cellulase, hemicellulase,β-glucosidase, arabinosidase7P7Aspergillus nigerPectinase8C1Trichoderma reeseiCellulase, β-glucosidase, xylanase9C2Trichoderma reesei, Aspergillus nigerCellulase, pectinase, hemicellulase, β-glucosidase, arabinosidase, etc.10C3Trichoderma reeseiβ-1,3-glucanase11C4Trichoderma reeseiCellulase, β-glucanase, xylanase

[0104] In order to select a commercial enzyme showing a high yield, yield measurement, thin layer chromatography (TLC) analysis, and total sugar and reducing sugar analysis were performed using 11 types of enzyme reaction solutions, and the results are shown in Figures 1 and 2. According to this, the yield of the following formula 1 was measured after the enzyme reaction.

[0105] [Formula 1]

[0106]

[0107]

[0108] The yield was 73.69% for the pear peel enzyme-free group and 74.42% for the pear peel powder enzyme-free group. In the pear peel powder that underwent the enzyme reaction, the yields were the lowest in the C1 and C2 treatment groups at 55.09% and 59.09%, respectively, confirming that the dietary fiber was dissolved significantly by the enzyme treatment. On the other hand, the yields were the highest in the enzyme P2 and C4 treatment groups at 71.89% and 68.66%, respectively, indicating that the dietary fiber remained at a level similar to the untreated group even after the enzyme reaction. Furthermore, when referring to the morphology of the sample after the enzyme reaction, it was observed that the cellulose portion of the substrate was decomposed in the C4 treatment group, showing an expanded form of hemicellulose. When the volume ratio of the hemicellulose and cellulose portions was measured in the C4 treatment group, it was the highest at 2.98.

[0109] In addition, according to TLC analysis, 1 ㎕ of the enzyme reaction solution was dropped and developed twice with a developing solvent of acetonitrile: H2O=85:15 (v / v), and after developing with a coloring solvent (0.5% N-(1-naphthyl)ethylenediamine dihydrochloride, 5% H2SO4 in methanol), the reaction was performed at 120℃ to confirm the spot. Here, XGGG represents xylose, glucose, galactose, galacturonic acid, FS represents fructose and sucrose, and IMO represents isomaltooligosaccharides. Likewise, the TLC results confirmed that the C4 treatment group had a higher concentration of spots for various types of sugars, including glucose and fructose. The total sugar content was measured using the phenol-sulfuric acid method, and the reducing sugar content was measured using the 3,5-dinitrosalicylic acid method. The reducing sugar content was the highest in the P5 treatment group at 15473.33 ㎍ / ㎖, but the total sugar content was the highest in the C4 treatment group at 26400.00 ㎍ / ㎖, compared to 10691.67 ㎍ / ㎖ in the untreated group. In summary, these results suggest that among the commercial enzymes, C4 appears to be the most effective in decomposing dietary fiber, dissolving it into sugar, and increasing the hemicellulose content. Therefore, C4 was selected as the enzyme for solubilizing dietary fiber in pear peel powder.

[0110]

[0111] Enzyme Optimization for the Production of Functional Dietary Fiber

[0112] (1) Optimization of enzyme concentration

[0113] In the screening experiment for enzyme selection, the enzyme was reacted at a concentration of 1%. For optimization, the C4 enzyme concentration was set to 0%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, and 2% to attempt optimization. Here, SB represents sample blank, G represents glucose, M represents maltose, and IMO represents isomaltooligosaccharides. In addition, TLC was performed twice under the condition of nitromethane:1-propanol:H2O = 2:5:1.5 (v / v / v), and the color was developed with a chromogenic solvent and then confirmed by reaction at 120℃. The total sugar content was measured and evaluated by the phenol-sulfuric acid method. The results of TLC analysis (a) and total sugar content (b) according to enzyme concentration are shown in Figure 3.

[0114] According to this, TLC analysis results confirmed that the production of oligosaccharides increased significantly at a 1% enzyme concentration, and the total sugar content increased as the enzyme concentration increased, but there was no significant difference between 1% and 2%. Therefore, the enzyme concentration was set at 1% for the decomposition of pear dietary fiber.

[0115]

[0116] (2) Optimization of substrate concentration

[0117] In screening experiments for enzyme selection, the substrate was reacted at a 5% concentration, and optimization was attempted by varying the substrate concentration to 1%, 3%, 5%, 8%, and 10%. At this time, TLC and total sugar analysis were performed in the same manner as in the experiment for enzyme concentration optimization, and the results are shown in Figure 4.

[0118] According to this, the TLC results showed that the sugar content increased rapidly at 8% concentration, and the total sugar content also increased as the substrate concentration increased, but there was no significant difference between 8% and 10%. Therefore, it was determined that the substrate concentration of 8% was the optimal condition for the decomposition of pear dietary fiber.

[0119]

[0120] (3) Optimization of enzyme reaction time

[0121] In screening experiments for enzyme selection, reactions were conducted for 24 hours and observed. Reaction times were set to 1, 2, 4, 6, 12, 18, 24, 36, and 48 hours to optimize the enzyme reaction. TLC and total sugar analysis were performed using the same methods as those used for enzyme concentration and substrate concentration optimization, and the results are shown in Figure 5.

[0122] According to this, the TLC results confirmed that the concentration of the spot increased after 24 hours of reaction. In addition, the total sugar content decreased over time from 1 to 18 hours, but increased again at 24 hours and showed similar results up to 36 hours. Therefore, it was judged that setting the reaction time to 24 hours and conducting the enzyme reaction would be most effective for the decomposition of pear dietary fiber.

[0123]

[0124] Example 1: Preparation of enzyme-treated pear powder

[0125] Clear pear lees, which are the remaining pear sludge after pear juice extraction, were obtained. Furthermore, the clear pear lees were heated again at 100°C for 30 minutes under high pressure and then filtered twice to concentrate and extract the pear juice. The remaining pear sludge was freeze-dried to obtain heated pear lees. The heated pear lees thus obtained were homogenized to separate particles with a particle size of 60 mesh or larger to obtain pear lees powder, which was then used as a substrate for enzymatic reactions.

[0126] Through the enzyme optimization condition experiment above, 1 wt% of C4 enzyme diluted in 0.05 M sodium acetate buffer (pH 4.5), 8 wt% of substrate concentration of pear powder, 52°C, 90 rpm, enzyme treatment for 24 hours, and 15 minutes at 98°C to inactivate the enzyme, and then freeze-dry the supernatant and residue together without separating the supernatant to obtain a homogenized sample, which was stored at -80°C and used in the experiment.

[0127]

[0128] Comparative Example 1: Heated backing

[0129] In Example 1, the heated pear was used as is without homogenizing it into pear powder.

[0130]

[0131] Comparative Example 2: Non-enzyme-treated pear powder

[0132] The pear powder before enzyme treatment in Example 1 was used.

[0133]

[0134] Comparative Example 3: Enzyme-treated heated pear peel

[0135] A sample was obtained under the same conditions as Example 1, except that the heated pear peel was not homogenized to form pear peel powder, but was directly treated with enzymes.

[0136]

[0137] [Experimental Example]

[0138] Experimental Example 1: Analysis of particle size and uniformity

[0139] The photographs, micrographs, and TLC analysis results of the enzyme-treated pear powder of Example 1, the heated pear powder of Comparative Example 1, and the pear powder of Comparative Example 2 are shown in Figure 6.

[0140] Accordingly, the characteristics of these powders were visually confirmed, and the powder of the pear peel powder of Comparative Example 2 was more uniform than that of the heated pear peel of Comparative Example 1, and the color of the enzyme-treated pear peel powder of Example 1 was slightly darker than that of the non-enzyme-treated pear peel powder of Comparative Example 2. In addition, the size of each particle was measured using a digital microscope at a magnification of 200 times. The measurement results showed that the particle size of the pear peel powder of Comparative Example 2 was smaller than that of the heated pear peel of Comparative Example 1, and the particle size of the enzyme-treated pear peel powder of Example 1 was confirmed to be even smaller. The specific particle sizes of the powders are summarized in Table 3 below.

[0141] Particle diameter (㎛)AVE±SDComparative Example 1 Heated pear powderComparative Example 2 Pear powder Enzyme-treated pear powder Example 1239.11±183.63195.78±53.28155.89±27.24

[0142] According to this, the standard deviation of particle size was also the largest in the heated pear cake of Comparative Example 1, and the particle size of the enzyme-treated pear cake powder of Example 1 was found to be smaller than that of the pear cake powder of Comparative Example 2 that was not treated with the enzyme. These results mean that when the enzyme is treated, the particle size becomes smaller and more uniform at the same time. In addition, TLC was performed by dropping 1 ㎕ of the reaction solution and developing it twice under the conditions of the developing solvent acetonitrile: H2O = 85:15 (v / v), developing it with a developing solvent, and reacting it at 120℃ to confirm. Here, XGGG represents xylose, glucose, galactose, galacturonic acid, FS represents fructose and sucrose, and IMO represents isomaltooligosaccharides. It was confirmed that the enzyme-treated pear powder of Example 1, whose main component is fructose or glucose, produced various types of sugars, including fructose, glucose, and isomalto-oligosaccharides, unlike the heated pear powder of Comparative Example 1 and the pear powder of Comparative Example 2.

[0143]

[0144] Experimental Example 2: Analysis of dietary fiber composition and content

[0145] In order to confirm the change in dietary fiber composition when enzyme treatment was performed on pear powder, the composition and content of dietary fiber, lignin, cellulose, hemicellulose, and pectin were measured for the enzyme-treated pear powder of Example 1, the heated pear powder of Comparative Example 1, the pear powder of Comparative Example 2, and the enzyme-treated heated pear powder of Comparative Example 3. The specific measurement method is as follows.

[0146] The insoluble and soluble dietary fiber contents of the samples were measured using the enzymatic gravimetric method of Prosky et al. 1 g of dried sample was accurately weighed, 50 ml of phosphate buffer (pH 6.0) was added, and the sample was pretreated by sequential hydrolysis using α-amylase, protease, and amyloglucosidase. Insoluble dietary fiber was calculated by washing the enzyme-treated residue with 78%, 95% ethanol, and acetone, drying it, and using the difference between the measured values ​​of protein and ash content. 95% ethanol at 60°C was added to the enzyme-treated filtrate, and the precipitated solid was dried and weighed. The soluble dietary fiber content was calculated using the difference between the measured values ​​of protein and ash content. Total dietary fiber was measured using the entire enzyme-treated sample in the same manner as insoluble dietary fiber. The calculation formula is shown in Equation 2 below.

[0147] [Formula 2]

[0148]

[0149]

[0150] To measure acid detergent fiber (ADF) and neutral detergent fiber (NDF) in a sample, 0.5 g of the sample was mixed with 200 ml of acidic surfactant solution or neutral surfactant solution and filtered at 100°C for 1 hour. The residue was washed with 40 ml of water and 40 ml of acetone at 90°C until the color disappeared, dried for 12 hours, and weighed. ADF and NDF were calculated by dividing the weight of the sample from the weight of the residue. Lignin was prepared by adding 15 ml of 72% H2SO4 to 0.5 g of the sample and mixing for 2 hours, then adding distilled water to dilute the H2SO4 to 3%. The sample was filtered at 98°C for 3 hours, washed with 150 ml of hot water, dried, and weighed. Lignin was calculated by dividing the weight of the sediment by the weight of the sample, and cellulose was calculated as the difference between the ADF and lignin contents. Pectin was measured using a pectin kit (pectin identification kit, Megazyme, Wicklow, Ireland), and hemicellulose was measured using a hemicellulose content assay kit (Solarbio, Bejing, China), and the experiment was performed according to the manufacturer's instructions.

[0151] The measured results are presented in Tables 4 and 5. Soluble dietary fiber can help smooth bowel movements by delaying intestinal transit time, and it can regulate serum cholesterol levels by adsorbing cholesterol and lipids, thus participating in lipid metabolism. Furthermore, insoluble dietary fiber is known to contribute to intestinal health by not being broken down in the intestines or by being broken down slowly.

[0152] Classification (%) Crude protein ash Total dietary fiber Soluble dietary fiber Insoluble dietary fiber Soluble / insoluble dietary fiber Comparative example 1 Heated pear peel 2.28b 0.62a 68.76b 7.10c 61.66a 0.12b Comparative example 3 Enzyme-treated heated pear peel 2.22c 0.61b 64.21c 6.20d 58.21b 0.11b Comparative example 2 Pear peel powder 2.38a 1.61b 70.72a 10.33a 60.39a 0.17a Example 1 Enzyme-treated pear peel powder 2.33b 1.41c 64.92c 8.71b 56.21b 0.16a

[0153] Classification (mg / g) Pectin Cellulose Hemicellulose Lignin Comparative Example 1 Heated pear cake 113.58a269.53a161.80c157.40b Comparative Example 3 Enzyme-treated heated pear cake 98.58b237.21b231.10b162.50a Comparative Example 2 Pear cake powder 67.40c247.53b250.73b168.10a Example 1 Enzyme-treated pear cake powder 42.76d205.20c400.50a182.75a

[0154] According to Tables 4 and 5, the enzyme-treated pear powder of Example 1 was confirmed to have decreased total dietary fiber, soluble dietary fiber, and insoluble dietary fiber contents compared to the pear powder of Comparative Example 2 that was not treated with the enzyme. In the case of soluble dietary fiber, when the amount of pectin was measured, it was 67.40 mg / g in the pear powder of Comparative Example 2, but decreased to 42.76 mg / g in the enzyme-treated pear powder of Example 1, indicating that the pectin was decomposed by the enzyme, resulting in a decrease in the content of soluble dietary fiber.

[0155] In addition, as a result of measuring the content of cellulose and hemicellulose corresponding to insoluble dietary fiber, cellulose was decomposed and reduced by the enzyme reaction, but in the case of hemicellulose, the pear peel powder of Comparative Example 2 that was not treated with the enzyme was 250.73 mg / g, but increased to 400.50 mg / g in the enzyme-treated pear peel powder of Example 1. In addition, it was shown to have a significantly higher hemicellulose content than the enzyme-treated heated pear peel of Comparative Example 3 that was treated with the enzyme but did not make the heated pear peel into pear peel powder with a smaller particle size and treated as is, at 231.10 mg / g.

[0156] That is, the enzyme-treated pear powder of Example 1 showed a decrease in the content of dietary fibers other than hemicellulose, but an increase in the content of hemicellulose. It can be seen that an increase in the hemicellulose content can be achieved when both the particle size refinement through homogenization of the heated pear powder and the enzyme treatment conditions are satisfied.

[0157]

[0158] Experimental Example 3: Physical Property Analysis

[0159] The enzyme-treated pear powder of Example 1, the heated pear powder of Comparative Example 1, and the pear powder of Comparative Example 2 were measured for color, sugar content, specific gravity, and total sugar and reducing sugar content, and the specific measurement methods are as follows.

[0160] Color was measured using a colorimeter (Handheld color spectrophotometer 45 / 0 NS 800, Shenzhen 3nh Technology Co., Ltd, Shenzhen, China) as ΔL (Lightness), Δa (Redness), Δb (Yellowness), ΔC (Brightness), and ΔE (Total color difference). Sugar content was measured using a refractometer (Digital handheld PAL-1, ATAGO Co., Ltd, Tokyo, Japan) after dissolving 1 g of the sample in distilled water at a 10% (v / v) concentration. Specific gravity was determined by measuring the weight of the sample when it was in an equal volume state.

[0161] The results of the physical property analysis measured accordingly are shown in Tables 6 and 7 below.

[0162] Distinctive form color ΔL*Δa*Δb*ΔC*ΔE*Comparative example 1 Heated pear peel 53.92a10.42c22.47c24.75c59.33bComparative example 2 Pear peel powder 53.83b10.55b24.10a26.30b59.91aExample 1 Enzyme-treated pear peel powder 48.79c11.51a24.05b26.65a55.60c

[0163] Type of classification Sugar content (°Brix) Specific gravity (g / ㎖) Total sugar (mg / g) Reducing sugar (mg / g) Comparative example 1 Heated pear cake 2.1c0.54a143.20b73.92a Comparative example 2 Pear cake powder 2.4b0.52a85.53c72.32a Example 1 Enzyme-treated pear cake powder 4.7a0.39b211.20a73.92a

[0164] According to this, the color of the heated pear peel of Comparative Example 1 and the pear peel powder of Comparative Example 2 were generally similar, but the pear peel powder of Comparative Example 2 was slightly darker. It was confirmed that the enzyme-treated pear peel powder of Example 1 was darker in color and had a lower total color difference (ΔE*) than the pear peel powder of Comparative Example 2. In addition, the sugar content was 2.4 °Brix in the pear peel powder of Comparative Example 2, but the enzyme-treated pear peel powder of Example 1 increased by about two times to 4.7 °Brix, and since the total sugar content increased by about 2.5 times, it is presumed that the sugar content increased due to increased sugar production by decomposition of dietary fiber.

[0165]

[0166] Experimental Example 4: Formulation Stability Evaluation

[0167] In order to evaluate the formulation stability of the enzyme-treated pear powder of Example 1, the heated pear powder of Comparative Example 1, and the pear powder of Comparative Example 2, solubility, water retention capacity, oil retention capacity, swelling capacity, and cholesterol adsorption capacity were evaluated, and the specific methods are as follows.

[0168] Solubility was measured by mixing 0.5 g of dried sample with 10 ml of water, reacting at 60 rpm for 50 minutes, and centrifuging at 4000 ×g for 15 minutes. The remaining sediment was dried at 105℃, weighed, and the solubility was calculated. Water retention was calculated by mixing 0.5 g of dried sample with 10 ml of water, leaving it standing at 25℃ for 24 hours, centrifuging at 4000 ×g for 15 minutes, and measuring the weight of the sediment excluding the supernatant. Water retention was calculated by mixing 0.5 g of dried sample with 5 ml of olive oil, leaving it standing at 4℃ for 1 hour, centrifuging at 4000 ×g for 15 minutes, and measuring the weight of the sediment excluding the supernatant. Swelling power was calculated by mixing 0.5 g of dried sample with 10 ml of water, leaving it standing at 4℃ for 18 hours, and measuring the volume occupied by the sample. Each value was calculated using the formula below, where Wdry is the weight of the sample after drying, Wsample is the weight of the dried sample, Wwet is the weight of the hydrated sample, Vwet is the volume of the hydrated sample, and Vdry is the volume of the dried sample.

[0169] Solubility (%) = (1-Wdry / Wsample) × 100

[0170] Water retention capacity (WHC) (g / g) = (Wwet-Wsample) / Wsample

[0171] OHC (g / g) = (Wpellet-Wsample) / Wsample

[0172] Swelling power (SC) (mL / g)=(Vwet-Vdry) / Wsample

[0173] Cholesterol adsorption capacity was measured by mixing 1 g of sample with 25 ml of egg yolk diluted 10-fold in water, adjusting the pH, and shaking at 120 rpm at 37°C for 3 hours. The reaction solution was centrifuged at 4000 xg for 20 minutes, and 20 μl of the supernatant was collected to determine the adsorbed cholesterol content using the o-phthalaldehyde method.

[0174] These water retention capacity, water retention capacity, swelling capacity, and cholesterol adsorption capacity can be used as indicators to evaluate whether the sample can absorb more water than its weight, increasing the weight of stool and thus helping intestinal health, or whether the sample can adsorb fat and help excrete it from the body. In particular, if the sample adsorbs serum cholesterol and neutral fat, it can delay glucose absorption and further help prevent cardiovascular disease. This experiment was conducted to confirm whether the function as dietary fiber was improved by enhancing the function by connecting it to the previously measured dietary fiber content and enzymatic treatment, although the actual dietary fiber content was reduced.

[0175] The evaluation results are shown in Table 8 below.

[0176] Classification FormSolubility (%)Water retention capacity (g / g)Retention capacity (g / g)Swelling capacity (㎖ / g)Cholesterol adsorption capacity (mg / g)pH 2pH 7Comparative example 1Pear 28.96b1.84b3.08b5.90b14.74ab17.33bComparative example 2Pear powder 25.89b1.48b2.63b5.81b12.84b16.79bExample 1Pear powder enzyme 43.56a2.82a4.18a23.37a19.14a21.43a

[0177] According to Table 8, in the case of solubility, the enzyme-treated pear powder of Example 1 significantly increased compared to the pear powder of Comparative Example 2, suggesting that it was solubilized through the enzyme reaction. The water retention and oil retention capacity of the pear powder of Comparative Example 2 were 1.48 g / g and 2.63 g / g, respectively, while the enzyme-treated pear powder of Example 1 increased to 2.82 g / g and 4.18 g / g. In addition, the swelling capacity of the pear powder of Comparative Example 2 was 5.81 g / g, while the enzyme-treated pear powder of Example 1 increased to 23.37 g / g, which is about 4 times that before the enzyme treatment. In addition, it was confirmed that the cholesterol adsorption capacity of the enzyme-treated pear powder of Example 1 significantly increased compared to before the enzyme treatment. The enzyme-treated pear powder of Example 1 showed increases in solubility, water retention and oil retention capacity, swelling capacity, and cholesterol adsorption capacity compared to before the enzyme treatment. These results suggest that the enzyme-treated pear powder of Example 1 may be helpful for intestinal health and lipid metabolism.

[0178]

[0179] Experimental Example 5: Prebiotic Effect Analysis

[0180] Through the investigation of moisture retention capacity, moisture retention capacity, swelling capacity, and cholesterol adsorption capacity, it was found that the enzyme-treated pear powder of Example 1 could adsorb lipids and cholesterol and absorb a lot of moisture. Therefore, it was judged that the enzyme-treated pear powder of Example 1 could help intestinal health. Furthermore, to confirm whether it could help the intestinal microbial environment, a prebiotic effect analysis was performed according to the following method.

[0181] After pre-cultivating the bacteria in MRS liquid medium, when the OD value (600 nm) reached approximately 1, each bacteria was inoculated into the medium containing the sample at a concentration of 2% and cultured at 37℃. The cultured bacteria were spread on MRS solid medium (pH 7.2) containing phenol red as an indicator and cultured again at 37℃, and the growth of the bacteria was observed visually. Bifidobacterium infantis and Salmonella typimurium were selected for the experiment, and glucose was used as the normal control and beta-glucan was used as the positive control. The concentration of each reagent was set at 0.5% for glucose, and 2% for beta-glucan, pear peel, pear powder, and pear powder enzyme. After culture on MRS solid medium, photographs were taken with a Nikon d90 camera (Nikon, Japan).

[0182] Phenol red is a color-changing reagent that changes color depending on pH, with stronger acidity producing yellow and stronger alkalinity producing pink. Therefore, MRS solid medium was prepared by adding phenol red reagent as an indicator and adjusting the pH to 7.2, and the effect of the enzyme-treated pear powder of Example 1 as a prebiotic was investigated. The results are shown in Fig. 7 and Table 9.

[0183] After pre-cultivating the bacteria in MRS liquid medium, when the OD value (600 nm) reached about 1, each bacteria was inoculated at a concentration of 2% into the medium containing the samples of Example 1, Comparative Example 1, and Comparative Example 2 and cultured at 37°C. The cultured bacteria were spread on MRS solid medium containing phenol red and cultured again at 37°C, and the growth of the bacteria was observed visually. In the case of bacteria, Bifidobacterium infantis (B. infantis), one of the lactic acid bacteria, was selected as a beneficial bacterium, and Salmonella typimurium (S. typimurium), a food poisoning bacterium, was selected as a harmful bacterium, and the experiment was conducted. At this time, glucose, a basic carbohydrate source contained in the MRS medium, was used as a general control group, and beta-glucan (β-glucan) was used as a positive control group. The concentration of each sample was set to 0.5% for glucose, 2% for beta-glucan and the heated pear cake of Comparative Example 1, the pear cake powder of Comparative Example 2, and the enzyme-treated pear cake powder of Example 1.

[0184] log CFU / ㎖ (relative value to Glucose group) Glucose β-glucan Comparative Example 1 (Pear peel) Comparative Example 2 (Pear peel powder) Example 1 (Enzyme-treated pear peel powder) B. infantis 8.77 7.88 (89.85%) 8.37 (95.48%) 8.31 (94.72%) 8.33 (94.93%) S. typhimurium 8.71 7.83 (89.87%) 8.53 (97.95%) 7.43 (85.34%) 6.48 (74.38%) B. infantis & S. typhimurium B. infantis 8.70 7.69 (88.39%) 7.53 (86.57%) 8.37 (96.18%) 8.32 (95.61%) S. typhimurium8.518.31(97.68%)7.68(90.27%)6.21(72.9%)2.02(23.74%)

[0185] According to Fig. 7 and Table 9, when the beneficial bacterium B. infantis was cultured alone, it grew best in the glucose group, and grew better in the enzyme-treated pear peel powder sample of Example 1 than in the positive control group, beta-glucan. When the harmful bacterium S. typhimurium was cultured alone, it grew best in the glucose group at 8.71 log CFU / ㎖, followed by pear peel at 8.53 log CFU / ㎖. However, in the pear peel powder group of Comparative Example 2 and the enzyme-treated pear peel powder group of Example 1, the numbers were measured at 85.34% and 74.38% of those in the glucose group, respectively, indicating that they would be effective in suppressing harmful bacteria. In addition, when B. infantis was cultured alone, all the media were yellowish, whereas when S. typhimurium was cultured alone, all the media were reddish, confirming that the MRS medium using phenol red as an indicator was successfully prepared.

[0186] Furthermore, by culturing beneficial and harmful bacteria together, we confirmed whether the sample could promote the growth of beneficial bacteria and inhibit the growth of harmful bacteria. As a result, in the heated pear peel treatment group of Comparative Example 1 and the pear peel powder treatment group of Comparative Example 2, B. infantis and S. typhimurium were observed to grow together, but in the enzyme-treated pear peel powder treatment group of Example 1, S. typhimurium did not grow well. The color of the medium also showed a yellowish tint, similar to when lactic acid bacteria grew well. The experimental results show that the enzyme-treated pear peel powder of Example 1 can help maintain intestinal health by improving the intestinal microbial environment by promoting the growth of beneficial bacteria and inhibiting the growth of harmful bacteria.

[0187]

[0188] The experimental results were expressed as statistical data ± standard deviation. Comparisons between groups were performed using one-way analysis of variance (ANOVA) using the SPSS program (v27.0, IBM Company, Chicago, IL, USA). Student's t-test or Duncan's multiple range test was performed at a p<0.05 level to test for significant differences between samples.

[0189]

[0190] Below, a formulation example of a composition containing the bile extract of the present invention is described, but the present invention is not intended to be limited thereto, but is merely intended to be described in detail.

[0191] Preparation Example 1. Preparation of a powder

[0192] 500 mg of enzyme-treated pear powder of Example 1

[0193] 100 mg of lactose

[0194] 10 mg of talc

[0195] The above ingredients are mixed and filled into a sealed bag to prepare a powder.

[0196]

[0197] Preparation Example 2. Preparation of tablets

[0198] 300 mg of enzyme-treated pear powder of Example 1

[0199] 100 mg of corn starch

[0200] 100 mg of lactose

[0201] Magnesium stearate 2 mg

[0202] After mixing the above ingredients, tablets are manufactured by pressing them according to the usual tablet manufacturing method.

[0203]

[0204] Preparation Example 3. Preparation of capsules

[0205] 200 mg of enzyme-treated pear powder of Example 1

[0206] 3 mg of crystalline cellulose

[0207] 14.8 mg of lactose

[0208] Magnesium stearate 0.2 mg

[0209] The above ingredients are mixed according to the conventional capsule manufacturing method and filled into a gelatin capsule to manufacture a capsule.

[0210]

[0211] Preparation Example 4. Preparation of Injectable

[0212] 600 mg of enzyme-treated pear powder of Example 1

[0213] Mannitol 180 mg

[0214] 2974 mg of sterile distilled water for injection

[0215] Na2HPO 4, 12H2O 26 mg

[0216] It is manufactured with the above ingredient content per ampoule according to the manufacturing method of a conventional injection.

[0217]

[0218] Preparation Example 5. Preparation of liquid preparation

[0219] 7.5 g of enzyme-treated pear powder of Example 1

[0220] 10 g of isoflavonoids

[0221] 5 g of mannitol

[0222] Appropriate amount of purified water

[0223] According to the usual method of manufacturing a liquid, each ingredient is added to purified water and dissolved, an appropriate amount of lemon flavor is added, the above ingredients are mixed, purified water is added, and the total amount is adjusted to 100 g, then filled into a brown bottle and sterilized to manufacture a liquid.

[0224]

[0225] Preparation Example 6. Preparation of granules

[0226] 1,900 mg of enzyme-treated pear powder of Example 1

[0227] Vitamin mixture appropriate amount

[0228] Vitamin A acetate 70 μg

[0229] Vitamin E 1.0 mg

[0230] Vitamin B1 0.13 mg

[0231] Vitamin B2 0.15 mg

[0232] Vitamin B6 0.5 mg

[0233] Vitamin B12 0.2 μg

[0234] Vitamin C 10 mg

[0235] 10 μg of biotin

[0236] 1.7 mg of nicotinamide

[0237] 50 μg of folic acid

[0238] Calcium pantothenate 0.5 mg

[0239] Appropriate amount of mineral mixture

[0240] 1.75 mg of ferrous sulfate

[0241] 0.82 mg of zinc oxide

[0242] Magnesium carbonate 25.3 mg

[0243] 15 mg of monobasic potassium phosphate

[0244] 55 mg of dibasic calcium phosphate

[0245] 90 mg of potassium citrate

[0246] 100 mg of calcium carbonate

[0247] Magnesium chloride 24.8 mg

[0248] The composition ratio of the above vitamin and mineral mixture is a preferred example of mixing ingredients relatively suitable for granules, but the mixing ratio may be arbitrarily modified, and the above ingredients may be mixed according to a conventional granule manufacturing method, and then granules may be manufactured and used in the manufacture of a health functional food composition according to a conventional method.

[0249]

[0250] Preparation Example 7. Manufacturing of functional beverages

[0251] 1,900 mg of enzyme-treated pear powder of Example 1

[0252] 1,000 mg of citric acid

[0253] 100 g of oligosaccharide

[0254] 2 g of plum concentrate

[0255] 1 g of taurine

[0256] Add purified water to make a total of 900 mL

[0257] The above ingredients are mixed according to a conventional health beverage manufacturing method, then stirred and heated at 85°C for about 1 hour, the resulting solution is filtered, placed in a sterilized 2 L container, sealed and sterilized, and then stored in a refrigerator, and then used to manufacture the functional beverage composition of the present invention.

[0258] The above composition ratio is a preferred example of a mixture of ingredients relatively suitable for a preferred beverage, but the mixing ratio may be arbitrarily modified according to regional and national preferences such as demand class, demand country, and intended use.

[0259]

[0260] Above, embodiments of the present invention have been described, but those of ordinary skill in the art will be able to modify and change the present invention in various ways by adding, changing, deleting or adding components, etc., within the scope that does not depart from the spirit of the present invention described in the claims, and this will also be considered to be included within the scope of the rights of the present invention.

[0261] The food composition for improving intestinal health and the pharmaceutical composition for preventing or treating intestinal diseases of the present invention can be used to improve intestinal health and prevent or treat intestinal diseases by solubilizing dietary fiber of pear sludge through an enzymatic reaction, producing dietary fiber rich in hemicellulose in particular, increasing solubility, water retention capacity, oil retention capacity, swelling capacity, and cholesterol adsorption capacity, and promoting the growth of beneficial intestinal bacteria and inhibiting the growth of harmful bacteria.

Claims

1. A food composition for improving intestinal health, comprising, as an active ingredient, pear powder treated with a complex enzyme including cellulase, β-glucanase, and xylanase.

2. In paragraph 1, A food composition for improving intestinal health, characterized in that the above complex enzyme is derived from Trichoderma reesei.

3. In paragraph 1, A food composition for improving intestinal health, characterized in that the above pear powder has a particle size of 130 to 250 ㎛ before the enzyme treatment.

4. In paragraph 1, A food composition for improving intestinal health, characterized in that the above-mentioned pear powder has an enzyme-treated particle size of 120 to 200 ㎛, which is smaller than the particle size before enzyme treatment.

5. In paragraph 1, The above enzyme-treated pear powder is a food composition for improving intestinal health, characterized in that the supernatant and the remaining pear powder substrate are dried together after the enzyme reaction and then homogenized.

6. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder contains 50 to 60% by weight of insoluble dietary fiber.

7. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder has a hemicellulose / cellulose (w / w) value of 1.5 to 2.

5.

8. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder has a hemicellulose content of 350 to 450 mg / g.

9. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder has a solubility of 40 to 50%.

10. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder has a moisture retention capacity of 2.5 to 3.5 g / g.

11. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder has a retention capacity of 4 to 5 g / g.

12. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder has a swelling power of 20 to 30 ml / g.

13. In paragraph 1, A food composition for improving intestinal health, characterized in that the enzyme-treated pear powder has a cholesterol adsorption capacity of 18 to 20 mg / g at pH 2 and 20 to 22 mg / g at pH 7.

14. In paragraph 1, A food composition for improving intestinal health, characterized in that the above enzyme-treated pear powder is used for promoting the growth of beneficial intestinal bacteria and inhibiting the growth of harmful bacteria.

15. A pharmaceutical composition for preventing or treating intestinal diseases, comprising, as an active ingredient, pear powder treated with a complex enzyme including cellulase, β-glucanase, and xylanase.

16. In paragraph 15, A pharmaceutical composition for preventing or treating intestinal diseases, characterized in that the above complex enzyme is derived from Trichoderma reesei.

17. In paragraph 15, A pharmaceutical composition for preventing or treating an intestinal disease, characterized in that the intestinal disease is any one selected from irritable bowel syndrome, Crohn's disease, ulcerative colitis, constipation, and short bowel syndrome.

18. A method for producing a composition for improving intestinal health, comprising the step of enzymatically treating pear powder with a complex enzyme including cellulase, β-glucanase, and xylanase.

19. In paragraph 18, A method for producing a composition for improving intestinal health, characterized in that the above complex enzyme is derived from Trichoderma reesei.

20. In paragraph 18, The method for manufacturing the above composition for improving intestinal health is as follows: A step of extracting pear juice and obtaining clear pear sludge, which is the remaining pear sludge; A step of extracting pear juice by applying heat and pressurizing the above clear pear pulp and obtaining heated pear pulp, which is the remaining pear sludge; A step of homogenizing the above heated pear cake and obtaining pear cake powder passing through a 60 mesh screen; A step of treating the above pear powder with the above enzyme; and A method for producing a composition for improving intestinal health, characterized by comprising a step of homogenizing the product resulting from the enzyme reaction by freeze-drying after the enzyme treatment.

21. In paragraph 20, A method for producing a composition for improving intestinal health, characterized in that in the enzyme treatment step, the enzyme treatment temperature is 50 to 55°C.

22. In paragraph 20, A method for producing a composition for improving intestinal health, characterized in that, in the enzyme treatment step, the substrate concentration of the pear powder is 6 to 10 wt%, and the enzyme concentration is 0.5 to 1.5 wt%.

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