KR-20260062652-A - Micelle Complex Comprising Transglycosylated Stevia and Quercetin, Method for Preparing Same and Food Composition Comprising Same

Abstract

The present invention relates to a micelle complex comprising transglycosylated stevia and quercetin, a method for preparing the same, and a food composition comprising the same. According to the present invention, by preparing a micelle complex by loading quercetin as a delivery substance inside a transglycosylated stevia-based micelle structure, the solubility of quercetin in the body can be improved, the bitter taste of quercetin can be reduced, and a micelle complex having excellent pH stability and powder characteristics can be provided. In addition, this micelle complex can be applied to a food composition and utilized as a functional food having antioxidant, anti-inflammatory, antihypertensive, antiviral, and anticancer effects.

Inventors

• 이현규
• 윤다연

Assignees

• 한양대학교 산학협력단

Dates

Publication Date

20260507

Application Date

20241029

Claims (15)

1. transglycosylated stevia-based micelle structures; and A micelle complex comprising quercetin supported on the micelle structure.
2. In Article 1, A micelle complex having a weight ratio of transglycosylated stevia and quercetin of 25:1 to 100:1.
3. In Article 1, A micelle composite having a particle size of 0.1 to 30 nm.
4. In Article 1, A micelle complex having a poly dispersity index (PDI) of 0.1 to 1.0.
5. A food composition comprising a micelle complex according to any one of claims 1 to 4.
6. (i) a step of mixing an aqueous phase containing transglycosylated stevia and an organic phase containing quercetin to obtain a mixture; (ii) a step of removing the solvent from the above mixture to form a film; and (iii) hydrating the membrane to obtain a micelle complex comprising transglycosylated stevia and quercetin A method for manufacturing a micelle complex comprising
7. In Article 6, A method for preparing a micelle complex in which the mixing ratio of the aqueous phase and the organic phase is 1:1 to 1:10 (v/v).
8. In Article 6, A method for preparing a micelle complex, wherein the above aqueous phase is obtained by dissolving transglycosylated stevia in a water-soluble solvent.
9. In Article 8, A method for preparing a micelle complex, wherein the above-mentioned water-soluble solvent is one or more selected from the group consisting of deionized water, methanol, ethanol, propanol, 1,3-propanediol, and butanol.
10. In Article 6, A method for preparing a micelle complex in which the above organic phase is obtained by dissolving quercetin in an organic solvent.
11. In Article 10, A method for preparing a micelle complex, wherein the organic solvent is one or more selected from the group consisting of methanol, ethanol, propanol, 1,3-propanediol, butanol, pentanol, hexanol, propylene glycol, dipropylene glycol, butylene glycol, glycerin, acetone, ethyl acetate, butyl acetate, chloroform, diethyl ether, dichloromethane, and hexane.
12. In Article 6, A method for preparing a micelle complex, further comprising the step of centrifuging the micelle complex obtained in step (iii) above to obtain a supernatant containing the micelle complex.
13. In Article 12, A method for preparing a micelle complex, wherein the supernatant has a transglycosylated stevia concentration of 20 to 120 mg/mL.
14. In Article 12, A method for preparing a micelle complex, wherein the supernatant has a quercetin concentration of 0.1 to 5 mg/mL.
15. In Article 12, A method for preparing a micelle complex, further comprising the step of drying the supernatant to powderize it.

Description

Micelle Complex Comprising Transglycosylated Stevia and Quercetin, Method for Preparing Same, and Food Composition Comprising Same The present invention relates to a micelle complex comprising transglycosylated stevia and quercetin, and more specifically, to a micelle complex in which quercetin is loaded as a carrier within a transglycosylated stevia-based micelle structure to improve the solubility of quercetin and reduce bitterness, a method for manufacturing the same, and a food composition comprising the same. Quercetin is a flavonol found abundantly in fruits, vegetables, and seeds, and is known to exhibit antioxidant, anti-inflammatory, antihypertensive, antiviral, and anticancer effects. Due to these effects, research has been conducted to provide health benefits by including quercetin as an active substance in food. For example, Korean Registered Patent Publication No. 10-2671827 provides a health functional food composition having excellent nitric oxide production inhibitory effect with quercetin as an active ingredient, and Korean Published Patent Publication No. 10-2022-0077317 describes a composition for preventing and improving viral diseases containing quercetin as an active ingredient. However, when quercetin is consumed without special processing, it has low solubility in the body and is sensitive to temperature, pH, and oxygen, so it cannot fully exert its efficacy. Additionally, because it has a strong bitter taste, its utilization in the food industry is somewhat limited, but research to solve these problems is still lacking. For example, Korean Registered Patent Publications No. 10-2527419 and No. 10-2448526 describe a composition for inhibiting biofilm formation containing plant-derived quercetin and a composition for preventing inflammation containing quercetin, respectively; however, since they use quercetin as an active ingredient without special treatment, they contain the same problems as described above. Meanwhile, nanoencapsulation is generally used in the pharmaceutical and food industries to protect and control the release of active ingredients sensitive to external factors such as light, heat, and acidic conditions. Among these nanoencapsulations, micelle structures composed of amphiphilic molecules are expected to protect active ingredients from the external environment by encapsulating them within the structure, enhance bioavailability by improving the solubility of active ingredients, particularly hydrophobic substances, and increase drug delivery efficiency. The inventors of the present invention discovered that when using a micelle complex in which quercetin is loaded within a transglycosylated stevia-based micelle structure, the solubility of quercetin is improved, the bitterness is reduced, and excellent pH stability and powder characteristics are exhibited, and thus completed the present invention. Figure 1 shows the particle size and PDI according to the concentration of the micelle-based material of a micelle complex comprising different types of micelle-based materials (Tween 80, saponin, and transglycosylated stevia) according to one embodiment of the present invention. FIG. 2 shows the loading efficiency according to the concentration of the micelle-based material of a micelle complex comprising different types of micelle-based materials (Tween 80, saponin, and transglycosylated stevia) according to one embodiment of the present invention. Figure 3 shows the quercetin bitterness intensity of a micelle complex based on Tween 80, saponin, and transglycosylated stevia according to one embodiment of the present invention. FIG. 4 shows the appearance (a) of a micelle complex solution at various pH and the quercetin retention rate (b) of the micelle complex according to one embodiment of the present invention. Specific embodiments of the present invention will be described in more detail below. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by a skilled expert in the art to which the present invention pertains. In general, the nomenclature used herein is well known and commonly used in the art. The present invention relates to a micelle complex comprising transglycosylated stevia and quercetin. Quercetin (3,3',4',7,5-pentahydroxyflavone) is a substance having the structure of Chemical Formula 1 below and is known to exhibit effects such as antioxidant, anti-inflammatory, antihypertensive, antiviral, and anticancer properties, but there have been problems with limited utility due to its low solubility in the body and strong bitter taste. [Chemical Formula 1] In the present invention, by forming a micelle complex using a transglycosylated stevia-based micelle structure as a carrier capable of improving the bioavailability of such quercetin, the solubility of quercetin is improved, the bitter taste of quercetin is reduced, and a micelle complex having excellent pH stability and powder characteristics ca