Composition Containing Plant Extracts And The Use Thereof

Abstract

The present invention provides a composition containing plant extracts and the use thereof. Compared to a single plant extract, the combination of the plant extracts of the present invention can effectively enhance the synthesis of collagen. The plant extracts constituting the composition include: an extract of grape seed, black tea, green tea, red wine, citrus, spinach, green coffee bean, blueberry, Pu-erh tea, or Four Seasons Spring tea.

Description

CROSS-REFERENCE TO RELATED APPLICATION

[0001] This application is a National Stage Entry of PCT application PCT/CN2018/081716, filed on Apr. 3, 2018, claims priority of U.S. application No. 62/480,860, filed on Apr. 3, 2017 and U.S. application No. 62/503,185, filed on May 8, 2017 the content of which are incorporated herein in its entirety by references.

BACKGROUND OF THE INVENTION

1. Field of the Invention

[0002] The present invention relates to a composition containing plant extracts and the use thereof, and more particularly to the composition containing plant extracts and the use thereof for enhancing the synthesis of collagen.

2. The Prior Art

[0003] Collagen is the most important structural protein in animals and the main component of extracellular matrix and connective tissue. Collagen is widely found in tissues such as tendons, bones, skin and cornea and is the most abundant protein in animals which accounts for 20-30% of the total protein content and 6% of the total body weight of the animal.

[0004] In the case of sufficient protein nutrition and vitamin C, collagen can be synthesized by the body itself. However, the synthesis of collagen decreases and the loss rate of collagen increases with age, and problems of loss of collagen would happen such as loose skin or joint wear.

[0005] Therefore, if the amount of collagen secretion in the body can be properly increased, the skin can be kept elastic, the formation of wrinkles can be slowed down, the strength and the flexibility of joints can be increased, and the wear and aging of joints can be slowed down. However, the ingredients or drugs currently available for promoting the increase in the amount of collagen secretion are limited. If a certain plant extract is used to promote the increase in the amount of collagen secretion, it must be administered at a relatively high dose, and thus there are limitations in the cost of use and effect. Therefore, if a composition containing plurality of plant extracts with a small amount of each component can be administered to produce the similar effect when administered a high-dose of a single component, the use of the aforementioned effects can be greatly improved, and at the same time, the use cost can be reduced.

SUMMARY OF THE INVENTION

[0006] To solve the foregoing problem, one objective of the present invention is to provide a composition comprising a plant extract, wherein the plant extract comprises at least one combination selected from the group consisting of a red wine extract and a blueberry extract, a citrus extract and a blueberry extract, a citrus extract and a Four Seasons Spring tea extract, a spinach extract and a black tea extract, a spinach extract and a green tea extract, a green coffee bean extract and a blueberry extract, and a green coffee bean extract and a Pu-erh tea extract.

[0007] In one embodiment of the present invention, the composition comprises any of the following combinations: at least 0.003906 mg/mL of the green coffee bean extract and at least 0.003906 mg/mL of the blueberry extract; at least 0.015625 mg/mL of the green coffee bean extract and at least 0.015625 mg/mL of the Pu-erh tea extract; at least 0.125 mg/mL of the blueberry extract and at least 0.125 mg/mL of the red wine extract; at least 0.25 mg/mL of the spinach extract and at least 0.25 mg/mL of the green tea extract; at least 0.5 mg/mL of the spinach extract and at least 0.5 mg/mL of the black tea extract; at least 0.5 mg/mL of the citrus extract and at least 0.5 mg/mL of the Four Seasons Spring tea extract, and at least 4 mg/mL of the citrus extract and at least 4 mg/mL of the blueberry extract.

[0008] The other objective of the present invention is to provide a pharmaceutical composition for enhancing the synthesis of collagen, comprising the aforementioned composition and a pharmaceutical acceptable carrier.

[0009] According to an embodiment of the present invention, the pharmaceutical composition is in a form of a solution, a capsule or a tablet.

[0010] Another objective of the present invention is to provide a food composition for enhancing the synthesis of collagen, comprising the aforementioned composition and a food ingredient, wherein the food ingredient is a component of a general food, a health food, a dietary supplement, or a drink.

[0011] Another objective of the present invention is to provide a method for enhancing the synthesis of collagen, comprising administering to a subject in need thereof an effective amount of the aforementioned composition, wherein the composition is a food product.

[0012] The composition comprising plant extracts of the present invention can effectively promote the synthesis of collagen, effectively enhance the synthesis rate of collagen, enhance the elasticity of the skin, reduce the wrinkle formation, and improve the strength and flexibility of the joint.

BRIEF DESCRIPTION OF THE DRAWINGS

[0013] The following drawings form part of the present specification and are included here to further demonstrate some aspects of the present invention, which can be better understood by reference to one or more of these drawings, in combination with the detailed description of the embodiments presented herein.

[0014] FIG. 1 is a diagram showing the effects of different plant extracts or combinations on the enhancement of synthesis rate of collagen.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0015] The embodiments of the present invention are further described with the following drawings. The following embodiments are given to illustrate the present invention and are not intended to limit the scope of the present invention, and those having ordinary skill in the art can make some modifications and refinements without departing from the spirit and scope of the present invention. Therefore, the scope of the present invention is defined by the scope of the appended claims.

Definition

[0016] As used herein, the data provided represent experimental values that can vary within a range of .+-.20%, preferably within .+-.10%, and most preferably within .+-.5%.

EXAMPLE 1

Preparation of Each Plant Extract

1-1 Preparation of Four Seasons Spring Tea Extract

[0017] The Four Seasons Spring tea extract was prepared as follows: first, the leaves of Four Seasons Spring tea plant were washed and dried, and then Four Seasons Spring tea were coarsely crushed by a pulverizer to be a crude material. The crude material of Four Seasons Spring tea was extracted using water as the solvent. The weight ratio of the solvent to the crude material was 5-20:1-5. The extraction temperature was at 50-100.degree. C., preferably 75-95.degree. C., for 0.5-3 hours to obtain the crude extract of the Four Seasons Spring tea. After the extraction, the crude extraction was cooled to room temperature. The crude extraction was filtered through a 400 mesh filter to remove residual solids. Furthermore, the filtered of the Four Seasons Spring tea was further concentrated under reduced pressure at 45-70.degree. C. to obtain a concentrated product and the concentrated product was the Four Seasons Spring tea extract of the present invention.

1-2 Preparation of Green Tea Extract

[0018] The green tea extract was prepared as follows: first, the unfermented leaves of Camellia sinensis, i.e. the green tea, were washed and dried, and then were coarsely crushed by a pulverizer to be a crude material. The crude material of green tea was extracted using water as the solvent. The weight ratio of the solvent to the crude material was 5-20:1-5. The extraction temperature was at 50-100.degree. C., preferably 75-95.degree. C., for 0.5-3 hours to obtain the crude extract of the green tea. After the extraction, the crude extraction was cooled to room temperature. The crude extraction was filtered through a 400 mesh filter to remove residual solids. Furthermore, the filtered of the green tea was further concentrated under reduced pressure at 45-70.degree. C. to obtain a concentrated product and the concentrated product was the green tea extract of the present invention.

1-3 Preparation of Black Tea Extract

[0019] The black tea extract was prepared as follows: first, the fermented leaves of Camellia sinensis, i.e. the black tea, were washed and dried, and then were coarsely crushed by a pulverizer to be a crude material. The crude material of black tea was extracted using water as the solvent. The weight ratio of the solvent to the crude material was 5-20:1-5. The extraction temperature was at 50-100.degree. C., preferably 75-95.degree. C., for 0.5-3 hours to obtain the crude extract of the black tea. After the extraction, the crude extraction was cooled to room temperature. The crude extraction was filtered through a 400 mesh filter to remove residual solids. Furthermore, the filtered of the black tea was further concentrated under reduced pressure at 45-70.degree. C. to obtain a concentrated product and the concentrated product was the black tea extract of the present invention.

1-4 Preparation of Spinach Extract

[0020] The spinach extract was obtained by extracting spinach (Spinacia oleracea), and the spinach extract used in the example was purchased from Honh Siang Farm Products Factory.

1-5 Preparation of Red Wine Extract

[0021] The red wine extract was obtained by extracting red wine, and the red wine extract used in the example was purchased from Shanghai Boyoutang Biotechnology Co., Ltd.

1-6 Preparation of Citrus Extract

[0022] The citrus extract was obtained by extracting the fruits of Citrus reticulata, and the citrus extract used in the example was purchased from Roterm Trading Co., Ltd.

1-7 Preparation of Green Coffee Bean Extract

[0023] The green coffee bean extract was obtained by extracting the seeds of unroasted coffee (Coffea spp.), and the green coffee bean extract used in the example was purchased from Arjuna Natural Extracts Ltd.

1-8 Preparation of Blueberry Extract

[0024] The blueberry extract was obtained by extracting the fruits of Vaccinium Cyanococcus, and the blueberry extract used in the example was purchased from BIOMED HERBAL RESEARCH CO., LTD.

1-9 Preparation of Pu-erh Tea Extract

[0025] The Pu-erh tea extract was obtained by extracting the post-fermented leaves of Camellia sinensis, and the Pu-erh tea extract used in the example was purchased from Nanjing Zelang Biotechnology Co., Ltd.

1-10 Preparation of Grape Seed Extract

[0026] The grape seed extract was purchased from Guarante Biotech Co., Ltd.

EXAMPLE 2

Effects of Combination of the Plant Extracts on Enhancing the Synthesis of Collagen In Fibroblast Cells

[0027] The present invention analyzed the synthesis of collagen by human skin fibroblast (CCD-966sk). The human skin fibroblast was purchased from the Food Industry Research and Development Institute, Taiwan, and the number is BCRC 60153. The cells were cultured in the culture medium with 10% fetal bovine serum and 90% minimum essential medium (MEM, purchased from Gibco, USA) and the medium further contains 1 mM sodium pyruvate and 1% penicillin or streptomycin.

[0028] First, 2.times.10.sup.4 of the human skin fibroblasts were seeded in 24-well culture plates containing 500 .mu.L of the above culture medium, and were cultured at 37.degree. C. After 24 hours culturing, the cells were washed by phosphate buffered saline (PBS) without disturbing the cells, and then the cells were divided into the following 21 groups and added to 500 .mu.L of the MEM without any fetal bovine serum: (1) 0.003906 mg/mL of the green coffee bean extract, (2) 0.007813 mg/mL of the Four Seasons Spring tea extract, (3) 0.5 mg/mL of the Four Seasons Spring tea extract, (4) 0.125 mg/mL of the blueberry extract, (5) 4 mg/mL of the blueberry extract, (6) 0.125 mg/mL of the red wine extract, (7) 0.25 mg/mL of the red wine extract, (8) 0.25 mg/mL of the spinach extract, (9) 0.5 mg/mL of the spinach extract, (10) 0.5 mg/mL of the citrus extract, (11) 4 mg/mL of the citrus extract, (12) 0.003906 mg/mL of the grape seed extract, (13) 0.5 mg/mL of the black tea extract, (14) 4 mg/mL of the combination of the spinach extract and the blueberry extract mixed in a ratio of 1:1, (15) 0.003906 mg/mL of the combination of the green coffee bean extract and the blueberry extract mixed in a ratio of 1:1, (16) 0.015625 mg/mL of the combination of the green coffee bean extract and the Pu-erh tea extract mixed in a ratio of 1:1, (17) 0.125 mg/mL of the combination of the blueberry extract and the red wine extract mixed in a ratio of 1:1, (18) 0.25 mg/mL of the combination of the spinach extract and the green tea extract mixed in a ratio of 1:1, (19) 0.5 mg/mL of the combination of the spinach extract and the black tea extract mixed in a ratio of 1:1, (20) 0.5 mg/mL of the combination of the Four Seasons Spring tea extract and the citrus extract mixed in a ratio of 1:1, and (21) 4 mg/mL of the combination of the citrus extract and the blueberry extract mixed in a ratio of 1:1; wherein, the cells treated without any extract was as the blank control group, and the culture medium was as the background for the subsequent reading absorbance. After culturing at 37.degree. C. for 48 hours, 1 mL of the culture medium of each group was collected without disturbing the cells, and was then placed in a 1.5 mL eppendorf. The amount of collagen secreted by the skin fibroblasts of each group was detected by the soluble collagen assay kit (Sircol.TM. Soluble Collagen Assay kit, Bicolor Life Science Assays, Notherm Ireland, the UK). First, 200 .mu.L of the collagen isolation & concentration reagent was added into each of the eppendorf and was upside down to mix well. After reacted at 4.degree. C. for 16-18 hours, each eppendorf was centrifuged at 12000 rpm for 10 minutes at 4.degree. C., avoiding shaking the tube during operation. Then, 1 mL of the supernatant was carefully removed, and 1 mL of Sircol dye reagent was added into each eppendorf to stain the collagen. After each eppendorf was gently shaken for 30 minutes to mix well, it was then centrifuged at 12000 rpm for 10 minutes at 4.degree. C. and the supernatant was removed. Then, 750 .mu.L of Acid-salt washing reagent was added into each eppendorf to wash away the excess dye. After centrifuged at 12000 rpm for 10 minutes at 4.degree. C., the supernatant was removed and the liquid remaining in the wall and lid of the eppendorf was carefully removed with a cotton ball. Then, 250 .mu.L of Alkali reagent was added into each eppendorf and the collagen was uniformly dissolved by a vortex. Finally, the absorbance of the product of the 21 groups and the blank control group at 555 nm was measured by an enzyme linked immunosorbent assay, ELISA, analyzer. After deducting the background, the absorbance of the differences between the 21 groups and the blank control group was calculated, and the student t-test was used to determine the standard deviation and the statistically significant difference (* p<0.05; ** p<0.01; *** p<0.001).

[0029] The results of each group of the combination of the plant extract of the present invention enhancing the synthesis rate of collagen was shown in Table 1 and FIG. 1; wherein, the higher the percentage, the better the ability to enhance the synthesis of collagen. As showing in Table 1 and FIG. 1, compared with the blank control group, the green coffee bean extract, 0.125 mg/mL of the blueberry extract, the spinach extract, 0.5 mg/mL of the citrus extract, and 0.5 mg/mL of the black tea extract could not significantly enhance the synthesis of collagen, and some of them even significantly reduced the synthesis of collagen, such as the green coffee bean extract, 0.125 mg/mL of the blueberry extract, 0.25 mg/mL of the spinach extract, 0.5 mg/mL of the citrus extract, and 0.5 mg/mL of the black tea extract (see the comparative groups). However, except the combination of the spinach extract and the blueberry extract, the synthesis rate of collagen in the groups of the combination of the green coffee bean extract and the blueberry extract, the combination of the green coffee bean extract and the Pu-erh tea extract, the combination of the red wine extract and the blueberry extract, the combination of the spinach extract and the green tea extract, the combination of the spinach extract and the black tea extract, the combination of the citrus extract and the Four Seasons Spring tea extract, and the combination of the citrus extract and the blueberry extract (see the experimental groups) were all enhanced much more than that in each group of single plant extract with same concentration. The result indicates that the specific combinations described above unexpectedly exhibit a higher ability to enhance the synthesis of collagen than a single plant extract, and not a random combination can achieve such effect.

TABLE-US-00001 TABLE 1 The synthesis rate of collagen of each group Plant extract/ Concentration Synthesis rate of Group Combination (mg/mL)/Ratio collagen (%) Control -- -- 100 Comparative green coffee bean 0.003906 85.46 group 1 Comparative Four Seasons 0.007813 195.14 group 2 Spring tea Comparative 0.5 132.45 group 3 Comparative blueberry 0.125 78.26 group 4 Comparative 4 189.46 group 5 Comparative red wine 0.125 116 group 6 Comparative 0.25 246.29 group 7 Comparative spinach 0.25 57.82 group 8 Comparative 0.5 102.12 group 9 Comparative citrus 0.5 99.24 group 10 Comparative 4 148.92 group 11 Comparative grape seed 0.003906 186.27 group 12 Comparative black tea 0.5 59.39 group 13 Comparative spinach + 4 (1:1) 182.92 group 14 blueberry Experiment green coffee bean + 0.003906 (1:1) 168.33 group 1 blueberry Experiment green coffee bean + 0.015625 (1:1) 168.03 group 2 Pu-erh tea Experiment red wine + 0.125 (1:1) 189.46 group 3 blueberry Experiment spinach + 0.25 (1:1) 176.96 group 4 green tea Experiment spinach + 0.5 (1:1) 161.71 group 5 black tea Experiment citrus + 0.5 (1:1) 172.85 group 6 Four Seasons Spring tea Experiment citrus + 4 (1:1) 210.34 group 7 blueberry

[0030] In summary, the compositions of the present invention significantly enhance the synthesis collagen by mixing the specific plant extracts or mixing the specific plant extracts with the plant-derived compounds. Therefore, the composition can be utilized to prepare pharmaceutical or food compositions that enable to enhance the elasticity of the skin, reduce the wrinkle formation, and improve the strength and flexibility of the joint of the applicator or consumer.

[0031] Furthermore, the composition can be further added to a food, a health food, a dietary supplement, or a drink. While the composition for enhancing the synthesis of collagen of the embodiment of the present invention is prepared to be a pharmaceutical composition, the pharmaceutical composition can be further added to a carrier or other adjuvant well known in the art. The form of the pharmaceutical composition can be, but is not limited to, a solution, a capsule, or a tablet.

Claims

1. A composition comprising a plant extract, wherein the plant extract comprises at least one combination selected from the group consisting of a red wine extract and a blueberry extract, a citrus extract and a blueberry extract, a citrus extract and a Four Seasons Spring tea extract, a spinach extract and a black tea extract, a spinach extract and a green tea extract, a green coffee bean extract and a blueberry extract, and a green coffee bean extract and a Pu-erh tea extract.

2. The composition according to claim 1, wherein the plant extract comprises at least 0.003906 mg/mL of the green coffee bean extract and at least 0.003906 mg/mL of the blueberry extract; or at least 0.015625 mg/mL of the green coffee bean extract and at least 0.015625 mg/mL of the Pu-erh tea extract.

3. The composition according to claim 1, wherein the plant extract comprises at least 0.125 mg/mL of the blueberry extract and at least 0.125 mg/mL of the red wine extract.

4. The composition according to claim 1, wherein the plant extract comprises at least 0.25 mg/mL of the spinach extract and at least 0.25 mg/mL of the green tea extract; or at least 0.5 mg/mL of the spinach extract and at least 0.5 mg/mL of the black tea extract.

5. The composition according to claim 1, wherein the plant extract comprises at least 0.5 mg/mL of the citrus extract and at least 0.5 mg/mL of the Four Seasons Spring tea extract; or at least 4 mg/mL of the citrus extract and at least 4 mg/mL of the blueberry extract.

6. A pharmaceutical composition comprising the composition according to claim 1 and a pharmaceutical acceptable carrier.

7. The pharmaceutical composition according to claim 6, wherein the pharmaceutical composition is in a form of a solution, a capsule, or a lozenge.

8. A food composition for enhancing the synthesis of collagen, comprising the composition according to claim 1 and a food ingredient, wherein the food ingredient is a component of a general food, a health food, a dietary supplement, or a drink.

9. A method of enhancing the synthesis of collagen, comprising administering to a subject in need thereof an effective amount of the composition according to claim 1.

10. The method according to claim 9, wherein the composition is a pharmaceutical composition.

11. The method according to claim 9, wherein the composition is a food product.

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