CN100378226C - 用乳酸菌发酵的人参、含有乳酸菌发酵人参的酸乳、及其制备过程中所用的乳酸菌 - Google Patents
用乳酸菌发酵的人参、含有乳酸菌发酵人参的酸乳、及其制备过程中所用的乳酸菌 Download PDFInfo
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- CN100378226C CN100378226C CNB2003801049373A CN200380104937A CN100378226C CN 100378226 C CN100378226 C CN 100378226C CN B2003801049373 A CNB2003801049373 A CN B2003801049373A CN 200380104937 A CN200380104937 A CN 200380104937A CN 100378226 C CN100378226 C CN 100378226C
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- Prior art keywords
- genseng
- ginsenoside
- bifidus bacillus
- ginseng
- yogurt
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- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 229940083618 sodium nitroprusside Drugs 0.000 description 1
- 230000002048 spasmolytic effect Effects 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000007201 ts agar Substances 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
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Abstract
Description
人参皂苷的类型 | 功效 |
人参皂苷-Rb1 | 通过镇静作用抑制中枢神经,抑制中枢神经性贪食,抑制好斗行为,缓解疼痛,抗痉挛,抗忧虑,加速促肾上腺皮质激素和皮质酮的分泌,促进胆固醇的生物合成,提高记忆力,降低高胆固醇、中性脂肪和游离脂肪族酸,促进神经细胞的存活,保护肝脏不受损伤,促进骨髓细胞中的DNA、RNA、蛋白质和脂质的合成,加速乙酰胆碱的释放,血管舒张,抑制血小板凝集,抑制脂质过氧化,促进胆固醇代谢,抗炎,激活贪食功能,抑制肾小球肥大。 |
人参皂苷-Rb2 | 加速糖和脂肪代谢,抗糖尿病作用,控制脂肪代谢的平衡,加速蛋白质和脂肪的合成,降低高胆固醇和防止动脉硬化,对癌毒性激素的拮抗,抑制平滑肌细胞的增殖,加速促肾上腺皮质激素和皮质酮的分泌,DNA,RNA,改善食欲的压力性降低,抑制肿瘤血管的生成,加速抗过氧化物质的产生,激活肝组织的ATP供应,调节免疫力,促进胆固醇代谢、肝细胞增殖和DNA合成的加速,抑制血小板凝集和缓解疼痛。 |
人参皂苷-Rc | 加速肝脏中RNA和血清胆固醇的合成,促进骨髓细胞中DNA、RNA、蛋白质和脂质的合成,缓解疼痛,促进皮质酮的分泌,促进前列环素的生物合成,抑制肾小球肥大。 |
人参皂苷-Rd | 加速促肾上腺皮质激素和皮质酮的分泌,抑制肾小球肥大。 |
人参皂苷-Re | 加速促肾上腺皮质激素和皮质酮的分泌,缓解疼痛,血管舒张,抗高温应激,抑制平滑肌细胞的增殖,促进骨髓细胞中DNA、RNA、蛋白质和脂质的合成,保护肝脏不受损伤,促进胆固醇代谢。 |
人参皂苷-Rg1 | 加强免疫功能,抑制血小板凝集,抗血栓形成,激活功效,提高记忆和学习能力,抗疲劳,抗压力,使中枢神经兴奋,血管舒张,抗炎,抗肾炎和用做增加肾脏血液流量的试剂,保护不受诸如高温环境、抗热性-致热性物质等有害刺激损害的功能,改善慢动作的压力性损害,促进神经细胞存活、肝脏细胞的增殖和DNA合成的加速,加速促肾上腺皮质激素的分泌,促进胆固醇代谢和保护肝脏不受损伤。 |
人参皂苷-Rh1 | 抑制实验性肝损伤,促进肿瘤细胞分化,抑制血小板凝集,抗炎和抗过敏。 |
人参皂苷-Rh2 | 抑制癌细胞增殖,诱导癌细胞再分化,抑制癌细胞渗透,抑制肿瘤增殖,提高抗癌药物的抗癌活性,抗过敏。 |
化合物K | 抑制肿瘤血管的显著生成和抑制癌细胞的扩散,阻断IV型胶原酶的分泌,刺激形成抗再生血管,抑制血小板凝集,抗过敏和抗炎。 |
类别 | 糖利用性 | |||
双歧杆菌KK-1 | 双歧杆菌KK-2 | 双歧杆菌H-1 | 双歧杆菌KK-11 | |
amigladin阿拉伯糖纤维二糖糊精七叶灵果糖半乳糖葡糖酸盐葡萄糖糖原肌醇菊粉乳糖麦芽糖甘露醇甘露糖松三糖蜜二糖棉子糖核糖水杨苷山梨醇淀粉蔗糖海藻糖木糖 | ---+--+-+/-+/---++/--+/--+++/-++/-+--- | -+/-+/-+-++-++-+/-+/-+++---+/-+-++/--+/- | -+--+/-++-+--+/-++++-+++/-+--+-+ | -+--+/-+/-+-+--+/-++++-+++/-+--+-+ |
组分名称 | 组分含量(%) | ||||
人参(实施例A5) | 人参发酵酸乳(实施例A5) | 高温处理人参(实施例A7) | 高温处理人参的发酵酸乳(实施例A7) | ||
人参皂苷Rb1 | 15.1 | 1.6 | 5.1 | 2.7 | |
人参皂苷Rb2 | 8.2 | 1.1 | 3.5 | 2.1 | |
人参皂苷Rc | 9.5 | 0.5 | 3.8 | 2.9 | |
人参皂苷Re | 10.7 | 2.7 | 7.8 | 4.5 | |
人参皂苷Rg3 | <1 | <1 | 14.6 | 8.5 | |
20-人参皂苷Rg3 | <1 | <1 | 4.5 | <1 | |
化合物K | 0 | 28.6 | <1 | 2.9 | |
人参皂苷Rh2 | <1 | <1 | <1 | 3.2 | |
Δ<sup>20</sup>-人参皂苷Rh2 | <1 | <1 | <1 | <1 | |
人参皂苷Rh1 | <1 | 1.2 | 0.5 | 1.8 | |
原人参二醇 | <1 | 2.1 | <1 | 2.1 | |
组分名称 | 组分含量(%) | ||||
酸处理人参(实施例A6) | 酸处理人参的发酵酸乳(实施例A6) | 加压处理人参(实施例A8) | 加压处理人参的发酵酸乳(实施例A8) | ||
人参皂苷Rb1 | 2.5 | 1.2 | 2.5 | 1.2 | |
人参皂苷Rb2 | 2 | 0.9 | 1.2 | 0.8 | |
人参皂苷Rc | 1.8 | 1.1 | 1.5 | 1.0 | |
人参皂苷Re | 6.8 | 5.2 | 3.9 | 2.9 | |
人参皂苷Rg3 | 25 | 7 | 16.1 | 4.5 | |
20-人参皂苷Rg3 | <1 | <1 | 6.5 | 2.1 | |
化合物K | 0 | 2.2 | 0 | 1.2 | |
人参皂苷Rh2 | 0.2 | 10.2 | <1 | 4.5 | |
Δ<sup>20</sup>-人参皂苷Rh2 | 0.1 | 1.8 | <1 | 3.8 | |
人参皂苷Rh1 | 0.5 | 2.1 | 2.1 | 2.5 | |
原人参二醇 | <1 | 2.5 | <1 | 2.8 |
人参种类 | ED50(μl/ml) | |||
P388 | L1210 | A549 | HepG2 | |
普通人参的提取物 | >100 | >100 | >100 | >100 |
白参的乳酸菌发酵产物 | 98 | 50 | 160 | 96 |
酸处理人参的乳酸菌发酵产物 | 82 | 51 | 102 | 95 |
高温处理人参的乳酸菌发酵产物 | 78 | 45 | 87 | 91 |
加压处理人参的乳酸菌发酵产物 | 85 | 52 | 105 | 92 |
抑制百分比 | ||
β-葡糖醛酸酶 | 色氨酸酶 | |
对照组(培养在GAM中的KK-1和总肠道菌群) | 0 | 0 |
人参提取物(培养在含有1%的人参提取物的GAM中的KK-1和总肠道菌群) | 32 | 45 |
人参的乳酸菌发酵产物(培养在含有1%人参乳酸菌发酵产物的GAM中的KK-1和总肠道菌群) | 85 | 85 |
酸处理人参的乳酸菌发酵产物(培养在含有1%酸处理人参的乳酸菌发酵产物的GAM中的KK-1和总肠道菌群) | 75 | 78 |
高温处理人参的乳酸菌发酵产物(培养在含有1%高温加工人参的乳酸菌发酵产物的GAM中的KK-1和总肠道菌群) | 89 | 87 |
加压处理人参的乳酸菌发酵产物(培养在含有1%加压处理人参的乳酸菌发酵产物的GAM中的KK-1和总肠道菌群) | 78 | 85 |
抑制百分比 | ||
β-葡糖醛酸酶 | 色氨酸酶 | |
对照组(培养在GAM中的KK-2和总肠道菌群) | 0 | 0 |
人参提取物(培养在含有1%人参提取物的GAM中的KK-2和总肠道菌群) | 32 | 45 |
人参的乳酸菌发酵产物(培养在含有1%人参的乳酸菌发酵产物的GAM中的KK-2和总肠道菌群) | 76 | 81 |
酸处理人参的乳酸菌发酵产物(培养在含有1%酸处理人参的乳酸菌发酵产物的GAM中的KK-2和总肠道菌群) | 67 | 88 |
高温处理人参的乳酸菌发酵产物(培养在含有1%高温处理人参的乳酸菌发酵产物的GAM中的KK-2和总肠道菌群) | 82 | 68 |
加压处理人参的乳酸菌发酵产物(培养在含有1%加压处理人参的乳酸菌发酵产物的GAM中的KK-2和总肠道菌群) | 71 | 78 |
组分名称 | 化学组分含量(%) | |||
花旗参 | 花旗参的发酵酸乳(实施例B3) | 高温处理花旗参 | 高温处理花旗参的发酵酸乳(实施例B5) | |
人参皂苷Rb1 | 45.9 | 11.2 | 20.3 | 5.9 |
人参皂苷Rb2 | 1.1 | <1 | <1 | <1 |
人参皂苷Rc | 4.8 | <1 | 1.5 | <1 |
人参皂苷Re | 23.6 | 12.3 | 9.9 | 3.5 |
人参皂苷Rg3 | <1 | <1 | 19.1 | 4.6 |
20-人参皂苷Rg3 | <1 | <1 | 2.5 | <1 |
化合物K | 0 | 25.4 | <1 | 5.3 |
人参皂苷Rh2 | <1 | <1 | <1 | 4.6 |
Δ20-人参皂苷Rh2 | <1 | <1 | <1 | 1.2 |
人参皂苷Rh1 | <1 | 2.8 | 4.8 | 1.8 |
原人参二醇 | <1 | <1 | <1 | <1 |
组分名称 | 化学组分含量(%) | |||
酸处理花旗参 | 酸处理花旗参的发酵酸乳(实施例B4) | 加压处理花旗参 | 加压处理花旗参的发酵酸乳(实施例B6) | |
人参皂苷Rb1 | 4.5 | 1.4 | 11.8 | 3.2 |
人参皂苷Rb2 | <1 | <1 | 1 | <1 |
人参皂苷Rc | <1 | <1 | <1 | <1 |
人参皂苷Re | 6.8 | 4.2 | 9.3 | 3.1 |
人参皂苷Rg3 | 28 | 11.5 | 23.2 | 9.6 |
20-人参皂苷Rg3 | 2.5 | <1.1 | 6.5 | 3.1 |
化合物K | 0 | 2.8 | 0 | 3.7 |
人参皂苷Rh2 | 0.2 | 11.3 | <1 | 8.6 |
Δ20-人参皂苷Rh2 | 0.1 | 1.4 | <1 | 1.1 |
人参皂苷Rh1 | 1.5 | 3.7 | 1.2 | 2.5 |
原人参二醇 | <1 | <1 | <1 | 1.4 |
人参种类 | ED50(μl/ml)) | |||
P388 | L1210 | A549 | HepG2 | |
普通花旗参的提取物 | >100 | >100 | >100 | >100 |
花旗参乳酸菌发酵产物 | 78 | 65 | >100 | 89 |
酸处理花旗参的乳酸发酵产物 | 89 | 65 | 95 | 85 |
高温处理花旗参的乳酸发酵产物 | 92 | 50 | 89 | 95 |
加压处理加工花旗参的乳酸发酵产物 | 92 | 60 | 110 | 95 |
抑制百分比 | |||
β-葡糖醛酸酶 | 色氨酸酶 | 氨产量 | |
对照组 | 0 | 0 | 0 |
双歧杆菌KK-1 | 85 | 78 | 67 |
双歧杆菌KK-2 | 70 | 89 | 75 |
双歧杆菌H-1 | 32 | 45 | 59 |
双歧杆菌KK-11 | 68 | 75 | 69 |
抑制百分比 | ||
1(有害菌10<sup>5</sup>个/ml)∶1(乳酸菌10<sup>5</sup>个/ml) | 1(有害菌10<sup>5</sup>个/ml)∶10(乳酸菌10<sup>6</sup>个/ml) | |
对照组(仅有有害细菌) | 0 | 0 |
双歧杆菌KK-1和有害细菌 | 82 | 95 |
双歧杆菌KK-2和有害细菌 | 80 | 85 |
双歧杆菌H-1和有害细菌 | 78 | 88 |
双歧杆菌KK-11和有害细菌 | 67 | 85 |
Claims (11)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020020077081 | 2002-12-05 | ||
KR10-2002-0077081A KR100497895B1 (ko) | 2002-12-05 | 2002-12-05 | 인삼의 유산균 발효물, 그를 함유하는 인삼 요구르트 및그에 이용되는 유산균 균주 |
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EP (1) | EP1567660A4 (zh) |
JP (1) | JP2006508660A (zh) |
KR (1) | KR100497895B1 (zh) |
CN (1) | CN100378226C (zh) |
AU (1) | AU2003284785B2 (zh) |
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EP1719514A4 (en) * | 2004-01-26 | 2007-08-29 | Kozo Ninomiya | MEDICAMENT FOR TREATING PAIN |
KR20060000488A (ko) * | 2004-06-29 | 2006-01-06 | 홍림통산(주) | 인삼 또는 홍삼 추출물, 그의 유산균 발효물 및 그의장내세균 발효물로 이루어진 군으로부터 선택된 1종이상의 인삼 추출물 소양증 예방 및 치료제 조성물 |
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- 2003-11-29 AU AU2003284785A patent/AU2003284785B2/en not_active Ceased
- 2003-11-29 JP JP2004556957A patent/JP2006508660A/ja active Pending
- 2003-11-29 CA CA002507443A patent/CA2507443A1/en not_active Abandoned
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KR100497895B1 (ko) | 2005-06-29 |
CN1738905A (zh) | 2006-02-22 |
CA2507443A1 (en) | 2004-06-17 |
EP1567660A4 (en) | 2006-11-22 |
KR20040049217A (ko) | 2004-06-11 |
AU2003284785B2 (en) | 2009-12-03 |
EP1567660A1 (en) | 2005-08-31 |
WO2004050892A1 (en) | 2004-06-17 |
AU2003284785A1 (en) | 2004-06-23 |
JP2006508660A (ja) | 2006-03-16 |
US20060127379A1 (en) | 2006-06-15 |
US7754252B2 (en) | 2010-07-13 |
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