KR-102965302-B1 - Composition for protecting respiratory organ against fine dust comprising fermented Wongam extract as effective component

Abstract

The present invention relates to a composition for respiratory protection against fine dust containing a fermented persimmon extract as an active ingredient. Since the inhibitory effect of the fermented persimmon extract—specifically, the fermented persimmon extract inoculated with Lactobacillus plantarum or Lactobacillus casei and fermented—on cytotoxicity caused by fine dust is significant compared to the non-fermented persimmon extract, the composition of the present invention containing the fermented persimmon extract as an active ingredient can be usefully used as a health functional food for respiratory protection against fine dust or as a treatment for respiratory diseases caused by fine dust.

Inventors

• 진종식
• 송영재

Assignees

• 전북대학교산학협력단

Dates

Publication Date

20260513

Application Date

20220822

Claims (9)

1. A health functional food composition for respiratory protection against fine dust, characterized by containing as an active ingredient a fermented persimmon extract obtained by inoculating and fermenting a persimmon with a Lactobacillus plantarum strain, and inhibiting damage or death of lung cells caused by fine dust, The above fermented raw persimmon extract is 1) a step of preparing a fermented extract by adding glucose and water, an extraction solvent, to dried raw persimmons, inoculating with a Lactobacillus plantarum strain, and fermenting at 37°C for 24 hours; and 2) A step of filtering and freeze-drying the fermented extract of step 1) above; characterized by being prepared by including the above steps. A health functional food composition for respiratory protection against fine dust.
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8. A feed additive for respiratory protection against fine dust, characterized by containing as an active ingredient a fermented persimmon extract obtained by inoculating and fermenting a persimmon with a Lactobacillus plantarum strain, and inhibiting damage or death of lung cells caused by fine dust, The above fermented raw persimmon extract is 1) a step of preparing a fermented extract by adding glucose and water, an extraction solvent, to dried raw persimmons, inoculating with a Lactobacillus plantarum strain, and fermenting at 37°C for 24 hours; and 2) A step of filtering and freeze-drying the fermented extract of step 1) above; characterized by being manufactured including a feed additive for respiratory protection against fine dust.
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Description

Composition for protecting respiratory organ against fine dust comprising fermented Wongam extract as effective component The present invention relates to a composition for respiratory protection against fine dust containing a fermented persimmon extract as an active ingredient. Over the past few decades, the environment in our country has continuously deteriorated due to rapid industrialization and urbanization. In particular, the concentration of fine dust, which poses a fatal threat to public health, has been increasing rapidly every year and reaching serious levels, emerging as a major social problem. Fine dust refers to particulate matter with a diameter of 10 microns or less (PM10) among total suspended particles in the air. It is known to cause diseases such as respiratory and cardiovascular diseases and is associated with increased mortality. Fine dust is mostly generated by the combustion of fossil fuels; because it is not filtered out by the mucous membranes and cilia of the nose and airways, it penetrates into the alveoli and bronchi, impairing lung function. Long-term exposure to fine dust causes various diseases, including not only respiratory diseases such as COPD, bronchitis, pneumonia, tuberculosis, lung cancer, pulmonary fibrosis, chronic lung disease, dyspnea syndrome, and upper respiratory infections, but also cardiovascular and skin diseases. Once fine dust enters the respiratory system, it is difficult to expel, and since there is no way to forcibly remove it, it is impossible to know exactly when and what problems will arise from such damage. Therefore, there is an urgent need for new treatments capable of preventing, alleviating, treating, or improving damage to the airways and lungs induced by fine dust, and treating respiratory diseases caused by such damage. Meanwhile, Wongam is a newly developed variety by the Rural Development Administration that collected domestic and international genetic resources over approximately nine years and evaluated their characteristics to compensate for the shortcomings of the licorice-derived plants, Manchurian licorice ( G. uralensis ) and European licorice ( G. glabra ). It has straighter and thicker stems than Manchurian licorice, making it resistant to lodging; it also has longer and thicker roots and more roots than Manchurian licorice, with a yield of 359 kg/10a, which is 2.27 times higher than that of Manchurian licorice. Wongam, a new variety of licorice, is a variety with excellent yield and cultivation stability; therefore, it is expected that research on its functional properties will contribute to increasing farm income. Regarding prior art related to respiratory damage caused by fine dust, Korean Published Patent No. 2021-0019979 discloses a composition for the prevention or treatment of respiratory inflammation caused by fine dust comprising a *Sedum* extract; Korean Registered Patent No. 2266727 discloses a composition for reducing fine dust comprising a *Sedum* extract or a fraction thereof; and Korean Registered Patent No. 2407842 discloses a composition for antioxidant, anti-inflammatory, moisturizing, or anti-pollution purposes comprising a lactic acid fermented product of *Smilax* leaf extract; however, there is no disclosure regarding a composition for respiratory protection against fine dust containing the fermented *Sedum* extract of the present invention as an active ingredient. Figure 1 shows the results of confirming the cytotoxicity of fermented Wongam extract and non-fermented Wongam extract on normal lung fibroblasts, MRC-5 cells. Wongam is the group treated with non-fermented Wongam extract, LC is the group treated with fermented Wongam extract fermented using Lactobacillus casei , LP is the group treated with fermented Wongam extract fermented using Lactobacillus plantarum , and BB is the group treated with fermented Wongam extract fermented using Bifidobacterium bifidum . *** indicates that the cell viability of the group treated with fermented Wongam extract fermented using Bifidobacterium bifidum (BB) was statistically significantly reduced compared to the group treated with non-fermented Wongam extract (Wongam), and p < 0.001. Figure 2 shows the results of confirming the cytotoxic inhibitory effects of fermented and unfermented persimmon extracts on fine dust (PM10) toxicity in MRC-5 cells. Wongam is the group treated with unfermented persimmon extract, LC is the group treated with fermented persimmon extract fermented using Lactobacillus casei , and LP is the group treated with fermented persimmon extract fermented using Lactobacillus plantarum . ** and *** indicate that the cell viability of the fermented persimmon extract treatment groups (LC, LP) increased statistically significantly compared to the unfermented persimmon extract treatment group (Wongam), with ** being p < 0.01 and *** being p < 0.001. Figure 3 shows the results of confirming the cytotoxic inhibitory effect of fermented persimmon extract or ferm