KR-20260064430-A - Seasoned laver containing metabiotics with fat oxidation enhancement and fat synthesis inhibition effects

Abstract

The present invention relates to seasoned seaweed containing a metabiotic derived from the Lactiplantibacillus plantarum OPT-A1 strain, wherein the metabiotic activates AMPK (AMP-activated kinase) in fat cells to increase fatty acid oxidation and inhibit fat synthesis. Furthermore, the metabiotic has the efficacy of inhibiting the expression of fat synthesis-related genes SREBP-1c, PPARγ, C/EBP-α, and FAS, and enhancing the expression of fatty acid oxidation-related genes PPAR-α, CPT1, and UCP1. Accordingly, the seasoned seaweed containing the metabiotic of the strain is characterized as a functional seasoned seaweed capable of increasing fatty acid oxidation and inhibiting fat synthesis, and helping to improve body fat. In addition, the above-mentioned metabiotic seasoned seaweed not only enhances aroma and taste but also provides excellent anti-rancidence efficacy of the vegetable lipids added to the seasoned seaweed, allowing it to be stored for a long period as a health functional seasoned seaweed.

Inventors

• 차훈
• 김어진
• 정광호
• 최우진
• 김선규
• 권순현
• 최보빈
• 전현
• 권경열
• 이승헌

Assignees

• (주) 옵트바이오

Dates

Publication Date

20260507

Application Date

20250116

Priority Date

20241030

Claims (7)

1. Seasoned seaweed characterized by containing metabiotics having the efficacy of increasing fat oxidation and inhibiting fat synthesis.
2. In paragraph 1, Seasoned seaweed characterized in that the above metabiotic is a culture lysate of the Lactiplantibacillus plantarum OPT-A1 (KCTC15555BP) strain.
3. In paragraph 2, The above-mentioned culture lysate is a seasoned seaweed product characterized by the fact that the bacterial cells in the culture medium have been treated with Tyndallization and dissolved.
4. In paragraph 1, The above seasoned seaweed is characterized by having an efficacy to inhibit fatty acid oxidation.
5. In paragraph 1, The above seasoned seaweed is characterized by having an effect of preventing or improving obesity.
6. In paragraph 1, The above seasoned seaweed is characterized by first roasting dried seaweed raw material at 195~220℃ for 2~3 seconds, applying vegetable oil to one side of the seaweed raw material, applying a mixture of salt and metabiotics, and then secondarily roasting at 340~380℃ for 4~7 seconds.
7. In paragraph 6, Seasoned seaweed characterized in that the vegetable oil is one type of edible oil selected from the group consisting of corn oil, soybean oil, sesame oil, perilla oil, olive oil, brown rice oil, sunflower oil, and grapeseed oil, or a blended oil formed by combining two or more types of edible oils.

Description

Seasoned laver containing metabiotics with fat oxidation enhancement and fat synthesis inhibition effects The present invention relates to seasoned seaweed containing metabiotics having the efficacy of increasing fatty acid oxidation and inhibiting fat synthesis. Furthermore, the invention relates to seasoned seaweed characterized by having the efficacy of inhibiting rancidity of oils due to the addition of metabiotics. Metabiotics is a term referring to fifth-generation lactic acid bacteria that encompasses prebiotics, dead cells of probiotics, and metabolites of probiotics. Metabiotics containing metabolites possess all the various functionalities of live bacteria, yet are not subject to limitations such as the guaranteed number of bacteria reaching the intestines compared to the consumption of live probiotic supplements, nor do they pose safety issues associated with live probiotics. Furthermore, they are stable against heat and pH, allowing for diverse formulations, and are therefore attracting attention as next-generation lactic acid bacteria products. Gim is a product that accounts for 30% of the total domestic seaweed production. It is rich in protein, vitamin A, minerals, taurine, and dietary fiber, and contains a unique flavor, making it one of the indispensable delicacies in our diet. Recently, such seaweed has been attracting attention as a plant-based, high-protein food that helps regulate dietary imbalances caused by the excessive consumption of animal products. However, the quality of laver varies depending on the variety, the environment of the aquaculture farm, the harvesting time, and the manufacturing method, and there is a problem that it easily deteriorates during distribution and storage. Quality evaluation of laver is carried out using sensory methods with indicators such as color tone, gloss, flavor, and the presence of impurities; in particular, color tone is considered the most important requirement for preventing quality deterioration by suppressing changes in pigment during processing and storage. Recently, seaweed products entering the market are being produced and distributed in the form of dried seaweed, seasoned seaweed, and seaweed chips. Driven by the trend toward higher quality or greater convenience in dietary habits, the demand for processed seaweed products such as seasoned seaweed and seaweed chips is rapidly increasing. These seasoned dried seaweeds face quality degradation issues due to discoloration or changes in taste caused by moisture absorption and oxidation resulting from contact with air during storage. Consequently, various attempts have been reported to preserve and maintain the quality of such seaweed, with diverse methods being tried to minimize quality degradation caused by the oxidation of lipids. Regarding this, given the characteristics of domestic cooking methods that involve adding oil to seasoned seaweed, preventing the rancidity of fats is of the utmost importance. Accordingly, the inventors have strived to minimize the quality degradation caused by the oxidation of lipids after processing of conventional seasoned seaweed. As a result, by adding metabiotics, they have achieved the production of a high-value-added metabiotic seasoned seaweed product capable of enhancing health functionality by providing anti-obesity effects while also preventing lipid rancidity, thereby maintaining taste and flavor for a long period. This has resulted in the completion of the present invention. Figure 1 shows the results of the sugar fermentation characteristics of Lactibacillus plantarum OPT-A1. Figure 2 shows the results of AMPK activation following treatment with the Lactiplantibacillus plantarum OPT-A1 metabiotic of the present invention in adipogenesis-induced 3T3-L1 cells. Figure 3 shows the results of comparing the degree of fat formation in adipogenesis-induced 3T3-L1 cells following treatment with the Lactiplantibacillus plantarum OPT-A1 metabiotic of the present invention. Figure 4 shows the results of comparing the triglyceride levels in adipogenesis-induced 3T3-L1 cells following treatment with the Lactiplantibacillus plantarum OPT-A1 metabiotic of the present invention. Figure 5 shows the results of confirming the pattern of lipid oxidation and lipid synthesis gene expression following treatment with the Lactibactibacillus plantarum OPT-A1 metabiotic of the present invention in adipogenesis-induced 3T3-L1 cells. Figure 6 is a photograph of Lactiplantibacillus plantarum OPT-A1 metabiotic powder prepared by culturing Lactiplantibacillus plantarum OPT-A1. Figure 7 is a figure showing the process of manufacturing seasoned seaweed. Figure 8 shows a photograph of regular seasoned seaweed and seasoned seaweed containing Lactibactibacillus plantarum OPT-A1 metabiotics. Preferred embodiments of the present invention will be described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other for