JP2009132655A - Fermentation composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a Panax noto-ginseng composition having a low dencichin content. <P>SOLUTION: The fermentation composition obtained by fermenting at least one kind selected from the group consisting of Panax noto-ginseng, its extract, a crude purified product and the purified product of the extract with a filamentous fungus of the genus Monascus has a dencichin content reduced by the fermentation and contains lovastatin. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a fermented composition of a ginseng and a method for producing the same.

  Fermentation using microorganisms has been used for a long time to improve the palatability of raw materials and to produce specific substances and new useful substances by causing microorganisms to act on raw materials derived from animals and plants. One of the processing techniques, Monascus spp. Are used in traditional Okinawan ingredients such as tofu, Chinese red wine, and old sake. It is also a beneficial microorganism that produces red pigments used as food additives. Among Monascus filamentous fungi, strains that produce statins that inhibit cholesterol synthesis, particularly lovastatin (monacolin K), are known.

  In recent years, fermented products themselves have been studied not only for the production of useful substances and the improvement of palatability by fermentation, but also for obtaining new physiological activities and enhancing the physiological activities compared to the raw materials before fermentation. (For example, Patent Document 1).

  In addition, the development of foods that have GABA or lovastatin as an active ingredient to improve hypertension, hyperlipidemia, and cholesterol synthesis inhibition by using Monascus filamentous fungi for fermentation has been studied (for example, patent documents) 2-4).

JP 2006-193489 A JP-A-5-184342 JP 2003-325125 A JP 2006-75003 A

  Nana ginseng, which belongs to the family Urugiidae, has nourishing tonic and is used as a raw material for medicines and health foods. However, the ginseng contains beta-N-oxalo-L-alpha and beta-diaminopropionic acid (hereinafter referred to as denticine), which is a neurotoxin. The present invention aims to solve such problems.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have come up with the idea that fermented ginseng is reduced by fermentation and, after trial and error, use the above Monascus filamentous fungus. As a result, it was found that the dentin could be greatly reduced by fermentation, and the present invention was completed.

  That is, the present invention is a fermented composition obtained by fermenting at least one selected from the group consisting of seven ginsengs, an extract thereof, a crudely purified product of the extract, and a purified product, with a Monascus filamentous fungus. is there. It is desirable that the fermentation composition contains robustin.

  Further, the present invention is a fermentation composition characterized by fermenting at least one selected from the group consisting of seven ginseng, its extract, and a crudely purified product and a purified product of the extract with a Monascus filamentous fungus. It is a manufacturing method of a thing. In such a production method, the Monascus filamentous fungus is preferably a strain that produces lovastatin.

  According to the present invention, it is possible to obtain a fermentation composition in which the content of dencithin is greatly reduced as compared to the rice ginseng before fermentation. Such a fermented composition can be ingested in a large amount and for a long period of time because there are few side effects caused by densitin. In the production method of the present invention, when the Monascus filamentous fungus is a strain that produces lovastatin in the fermentation treatment, a fermentation composition containing lovastatin is obtained. When the fermented composition of the present invention contains lovastatin, it has a hypertension improving function, a hyperlipidemia improving function, and a cholesterol synthesis inhibiting function.

  The fermented composition of the present invention is obtained by fermenting Monascus filamentous fungi to act on a ginseng belonging to the family Araceae, an extract thereof, or a crudely purified product or a purified product of the extract.

  In the present invention, it is desirable to use chopped or powdered ginseng for fermentation treatment. The powdering and extraction of the ginseng may be carried out by conventional methods. Extraction can be performed, for example, by drying and chopping ginseng or adding powder to the extraction solvent, followed by cooling or heating. As the extraction solvent, use one or more mixed solvents such as water, alcohols, ethers, esters, ketones, nitriles, aromatic hydrocarbons, halogenated aliphatic hydrocarbons, etc. I can do it.

  The extract in the present invention means any one of an extract, a diluted or concentrated solution of the extract, a dried product obtained by drying the extract, or an extract obtained by concentrating the extract. It shall be. The above-mentioned extract may be purified by a conventional method. For example, adsorption and elution with an adsorbent, chromatography and the like can be combined appropriately.

  The rice ginseng obtained as described above, its extract, and a purified product of the extract can be used as a medium raw material, as will be apparent from Examples described later. Since the fermented composition of the present invention contains herbal medicines and microorganism-derived active ingredients as active ingredients, it is considered that side effects are relatively small and can be taken orally for a long period of time.

  The fermented composition of the present invention can be in a form that can be taken orally, for example, powder, powder, granule, tablet, capsule and the like, and according to other conventional methods, for example, confectionery and soft drinks It can be made into foods of various usage forms such as adding to water or staple foods. To the food to which the fermented ginseng of the present invention is added, additives such as excipients, extenders, sweeteners, flavoring agents, coloring agents, etc. that are usually used in food as needed are within the range not impairing the effects of the present invention Can be blended as appropriate.

  The strain used for the culture is not particularly limited as long as it is a Monascus filamentous fungus. Specifically, the use of one or more from the group consisting of Monascus pilosus, Monascus purpureus, Monascus ruber and the like can be mentioned.

  The culture temperature is preferably 20 ° C to 35 ° C, more preferably 25 ° C to 27 ° C. The culture period is preferably 7 to 30 days, and more preferably 10 to 14 days.

  The addition of a carbon source to the medium may include starches such as polished rice, brown rice, wheat, rice bran, cucumber, buckwheat, corn, soybeans, red beans and their straws, bran, germ, etc., sugars such as glucose, cellulose, lactose At least one selected from the group consisting of fatty acids (including oils and fats) such as xylose, sucrose, maltose, galactose, such as palmitic acid, stearic acid, cottonseed oil, soybean oil, olive oil, peanut oil, corn oil, etc. Two or more carbon sources can be used.

  After fermentation, you may further sterilize or disinfect as needed. For example, methods commonly used by those skilled in the art such as pressure sterilization, heat exchange sterilization, steam sterilization, and ultrafiltration are used. In the case of heat sterilization, for example, it can be performed at 60 ° C. to 120 ° C. for 5 seconds to 12 hours.

  Hereinafter, the present invention will be described by way of examples. However, the scope of the present invention is not limited to only the examples shown below. “%” Means mass% unless otherwise specified.

<Example 1>
Contains 5% rice ginseng extract powder obtained by drying the extract, 0.1% dipotassium hydrogen phosphate, 1% Czapek concentrate (the rest is distilled water), and is basically a culture solution with pH 6.0. As a medium, 50 ml was placed in an Erlenmeyer flask (100 ml) and sterilized (121 ° C., 15 minutes). A part of the mycelium of Monascus pilosus NBRC4520 grown in PDA medium for 5 to 14 days was inoculated into the sterilized culture solution of the above Erlenmeyer flask with a platinum loop, and cultured with shaking (150 rpm) at 25 ° C. for 14 days. After completion of the culture, sterilization treatment was performed at 100 ° C. for 5 minutes, and the cells were removed by natural filtration to obtain a fermentation composition of Example 1.

<Example 2>
A fermentation composition of Example 2 was obtained in the same manner as Example 1 except that 2% of soluble starch was added as a carbon source to the basic medium.

<Example 3>
A fermentation composition of Example 3 was obtained in the same manner as in Example 1 except that 2% of corn starch was added as a carbon source to the basic medium.

<Example 4>
A fermentation composition of Example 4 was obtained in the same manner as in Example 1 except that 2% of wheat starch was added as a carbon source to the basic medium.

<Example 5>
A fermentation composition of Example 5 was obtained in the same manner as in Example 1 except that 2% of potato starch was added as a carbon source to the basic medium.

<Evaluation 1>
Each of the fermented compositions of Examples 1 to 5 and the sterilized basic medium (comparative example) before inoculation with red koji molds were each distributed in chloroform, the chloroform layer was concentrated with an evaporator, redissolved in methanol, and high-speed liquid Chromatographic (HPLC) analysis was performed, and the contents of dencitine and lovastatin were measured. The analysis conditions of high performance liquid chromatography are as follows. The results are shown in Table 1.

Densitin HPLC analysis conditions Column: Showa Denko Shodex Asahipak ES-502N 7C 7.6 × 100mm
Moving bed: 20 mM dipotassium hydrogen phosphate (pH 6.5) / acetonitrile = 40/60
Temperature: 45 ° C
Flow rate: 0.9ml / min Detection: UV220 nm

Lovastatin HPLC analysis column Column: Tosoh Tsk-gel ODS-100S 4.6 × 150mm
Moving bed: Acetonitrile / 0.1% phosphoric acid = 60/40
Temperature: 26 ° C
Flow rate: 1.0 ml / min Detection: UV237 nm

  As shown in Table 1, regardless of the presence or absence of the addition of the carbon source, it was confirmed that the content of dencithin was reduced to 5% or less before fermentation by fermentation with red yeast. In addition, it was confirmed that the amount of lovastatin produced increased about 4-fold by adding a carbon source to the basic medium.

<Example 6>
It contains 5% of ginseng extract powder, 0.1% dipotassium hydrogen phosphate, 1% Czapek concentrate and 2% soluble starch (the rest is distilled water). And pasteurized (121 ° C., 15 minutes). A part of the mycelium of Monascus pilosus NBRC4520 grown in PDA medium for 5 to 14 days was inoculated into the sterilized culture solution of the above Erlenmeyer flask with a platinum loop, and cultured with shaking (150 rpm) at 25 ° C. for 14 days. After completion of the culture, sterilization treatment was performed at 100 ° C. for 5 minutes, and the cells were removed by natural filtration to obtain a fermentation composition of Example 6.

<Example 7>
Moreover, the fermented composition of Example 7 was obtained like Example 6 except inoculating Monascus ruber NBRC4532 instead of Monascus pilosus NBRC4520.

<Example 8>
Moreover, the fermented composition of Example 8 was obtained like Example 6 except inoculating Monascus ruber NBRC32317 instead of Monascus pilosus NBRC4520.

<Evaluation 2>
Each fermentation composition of Examples 6 to 8 was analyzed by high performance liquid chromatography (HPLC) in the same manner as in the above evaluation 1, and the contents of dencitine and lovastatin were measured. The results are shown in Table 2.

  As shown in Table 2, it was confirmed that the dentin was decreased and lovastatin was produced by fermentation of any strain.

Claims (4)

  A fermented composition obtained by fermenting at least one selected from the group consisting of Tanashi ginseng, an extract thereof, a crudely purified product of the extract, and a purified product, using a Monascus filamentous fungus.   2. The fermentation composition according to claim 1, wherein lovastatin is contained in the fermentation composition.   A method for producing a fermented composition, comprising fermenting at least one selected from the group consisting of a ginseng, an extract thereof, a crudely purified product of the extract, and a purified product, using a Monascus filamentous fungus. The method for producing a fermentation composition according to claim 3, wherein the Monascus filamentous fungus is a strain that produces lovastatin.