KR100472964B1 - Fermentative ginseng containing Bacterial hydrolyzing ginseng saponin and its manufacturing method. - Google Patents

Abstract

Degradation of saponin, a ginseng component, of saponin digests, namely 20 (S) -protopanaxadiol 20-O- It provides a fermented ginseng, characterized in that it contains at least one of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol. A fermented ginseng obtained by fermenting ginseng as a microorganism. Among these fermented ginsengs, saponin degradation products, 20 (S) -protopanaxadiol 20-O- -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol fermented ginseng, characterized in that it contains at least one of the components and saponin-degrading microorganisms inoculated in ginseng, the production of the fermented ginseng Provide a method.

Description

Fermented ginseng containing saponin lysate and its manufacturing method {Fermentative ginseng containing Bacterial hydrolyzing ginseng saponin and its manufacturing method.}

(Technology belonging to the invention)

The present invention is a fermented ginseng obtained when fermenting ginseng as a microorganism. Among these fermented ginsengs, saponin degradants, namely 20 (S) -protopanaxadiol 20-O- It provides a fermented ginseng and a method for producing the same, comprising at least one of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol.

(Prior Art)

Ginseng has been used as a universal medicine from whales because of its various effects. However, saponin, an active ingredient in ginseng, is a glycoside combined with glucose, arabinose, and rhamnose, and is hardly degraded by biodigestive enzymes after oral intake (Hasegawa H., et al., Microbial Ecology in Health and Disease, 12, 85- 91, 2000) 20 (S) -protopanaxadiol 20-O- by enterobacteriaceae It is digested with -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol and then absorbed (Hasegawa H., et al., Planta Medica, 62, 453-457, 1996).

However, since the composition of the intestinal bacteria is large individual differences, the absorption of saponin may vary depending on the individual differences. The inventors clarified the effect of saponin degradability on the drug metabolism experiments using mice (Hasegawa H., et al., Planta Medica, 64, 696-700, 1998). It was also confirmed that the individual differences in saponin resolution were quite large (Hasegawa H., et al., Planta Medica, 63, 436-440, 1997).

Enterobacteriaceae are susceptible to constitution and diet, and therefore have large individual differences and are more prominent in ethnic teas. It can be easily imagined that this may be one cause of individual differences in the effects of ginseng treatment at the treatment site.

For this reason, the inventors have previously made it possible to prepare saponin digests in vitro using intestinal bacteria in a form that excludes the effects of individual differences caused by the intestinal bacteria (see Japanese Patent Application Laid-Open No. 10-99094, US Patent No. 5925537). number)

The production method has no problem in the production rate of saponin degradation products, but since the metabolites including odorous substances specific to intestinal bacteria can be produced by secondary reactions, it is necessary to separate and purify the produced saponin degradation products from the culture medium. There is a difficulty. The purpose of this manufacturing method is to make it edible in the form including saponin degradation product and culture medium, and to provide fermented ginseng that is easier in taste, smell, physical properties, workability, and the like.

The inventors have searched for various microorganisms that can solve the above problems as an example, and as a result of fermenting ginseng in yeast, lactic acid bacteria, Bifidobacterium bacteria, etc. supplied for food, and having the ability to decompose saponins (hereinafter referred to as "saponin degradability") The discovery of the microorganism and the use of this microorganism confirmed that it was possible to prepare fermented ginseng containing saponin degradation products and completed the present invention.

That is, in the fermented ginseng obtained by fermenting ginseng as a microorganism, saponin digest 20 (S) -protopanaxdiol 20-O- It provides a fermented ginseng, characterized in that it contains at least one of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol.

The present invention further provides a method for preparing fermented ginseng, which is characterized by inoculating microorganisms having saponin-degrading capacity into ginseng.

In the present invention, fermented ginseng refers to the fermented ginseng by inoculating microorganisms such as lactic acid bacteria and Bifidobacterium genus bacteria. Ginseng used as a raw material may be washed with water after harvesting or dried or powdered dried. The ginseng used as a raw material refers to ginseng containing saponin as its main ingredient, Korean ginseng (Panax ginseng CA Meyer), Sanchi ginseng: Panax notoginseng (burk.) FH Chen, American ginseng (Panax) quinquefolium L.), Chokusetsu ginseng: Panax japonicus CA Meyer, Himalayan ginseng: Panax pseudo-ginseng Wall.subsp.himalaicus Hara, and Vietnamese ginseng: Panax vietnamensis Ha et Grushv. But not limited to these ginseng. In addition, these ginseng can be used individually or in combination. Fermented ginseng of the present invention is saponinate 20 (S) -protopanaxadiol 20-O- in fermented ginseng It contains at least one of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol. For example, ginseng fermentation is prepared using microorganisms capable of saponin degrading. In this fermentation, microorganisms having saponin-degrading ability can be used alone or in combination of several kinds.

The presence or absence of any microorganisms among these microorganisms can be determined by, for example, saponin degradation products, 20 (S) -protopanaxadiol 20- in fermented ginseng fermented by inoculating microorganisms into ginseng under high pressure heating sterilization (121 ° C, 15 minutes). O- -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol can be identified by thin layer chromatography (Hasegawa H., et al., Planta Medica, 62, 453-457, 1996).

In the preparation of the fermented ginseng of the present invention, microorganisms used as saponin-degrading microorganisms (hereinafter referred to as saponin-degrading microorganisms) can be added to food. -glucosidase, -arabinosidase, It is not limited to -rhamnosidase producing bacteria, and it is not limited to Lactobacillus acidphilus, L.gasseri, L.mali, L.plantarum, L.buchneri, L.casei, L.plantarum, L.johnsonii, L.gallinarum, L.amylovorus, L.brevis, Lactobacillus genus such as L.rhamnosus, L. kefir, L. paracasei, L. crispatus, Streptococcus genus such as Streptococcus thermophilus, Lactococcus genus such as Lactococcus lactis, Bifidobacterium bifidum, B.longum, B.adoloscontis, B. Among the yeasts belonging to Bacillus genus such as infantis, B.breve and B.catenulatum, Saccharomyses cerevisiae, Torulaspora delbrueckii, Candida kefir, Saccharomyses, Torulaspora, Candida, etc. Can be mentioned.

Among these, Lactobacillus, Streptococcus, Lactococcus, Lactobacillus, Bifidobacterium, and Saccharomyses are the most suitable for the production of saponin degradation products and the taste and smell of fermented ginseng. , L.buchneri ATCC4005, L.gasseri ATCC393, L.mail ATCC27304, L.gallinarum JCM2011, L.amylovorus JCM1126, L.brevis ATCC14869, L.rhamnosus ATCC7469 and ATCC53103, L.kefir NRIC1693 L.paracasei NCDO-151, Lactococcus.lactis ATCC15577, Bifidobacterium.bifidum JCM7002, B.adolescentis ATCC15703, Saccharomyses.cerevisiae IFO-0309 and IFO-2018 -glucosidase, -arabinosidase, -rhamnosidase activity is preferred because it is particularly high. In addition, although the fermented ginseng of the present invention can be obtained from one saponin-degrading microorganism, it is generally preferable to use two or more kinds in combination to shorten the culture time. Fermented ginseng preparation of the present invention follows a general method except using saponin-degrading microorganisms. For example, first, the ginseng can be sterilized and inoculated with saponin-degrading microorganisms, followed by homogenization, to obtain fermented ginseng. Ginseng fermentation is inoculated with a combination of two or more saponin-degrading microorganisms, and when fermentation is anaerobic, if it is anaerobic, the oxygen in the incubator is replaced with an inert gas such as carbon dioxide or nitrogen gas, or it is oxidized with an oxygen-reactive agent and anaerobic conditions. It can also be cultured under. For aerobic bacteria, aerobic conditions in the presence of oxygen are selected. Furthermore, two or more of the above microorganisms may be inoculated and cultured at the same time, or each may be inoculated and cultured. Meanwhile, conditions for fermenting ginseng are set according to the type of microorganism used.

For example, when lactic acid bacteria, Bifidobacterium bacteria or Saccharomyses bacteria are used, it is preferable to incubate at 24-48 hours at 25 ℃ -37 ℃, and the ginseng concentration is preferably 1% -50% based on the solid content as saponin degradation product. Do. In this case, when fermentation of fermented ginseng, various sugars such as rice bran, corn, and starch are added in the range of about 10% -30% for glucose, sucrose, fructose, and lactose. Fermented ginseng obtained by the above-mentioned process can be commercialized as it is, but in general, various ingredients can be added and blended in order to increase flavor or make a product with good taste and smell, and furthermore, it can be added as a final product. have.

Examples of the component to be added and blended with the fermented ginseng of the present invention include various sugars, emulsifiers, sweeteners, acidulants and fruit juices. More specifically, sugar alcohols such as saccharide sorbitol such as glucose, sucrose, fructose and beeswax, sugar alcohols such as xylitol, erythritol, lactitol and paratinide, and sucrose fatty acid ester, glycerin fatty acid ester and lecithin have.

In addition, it is possible to prepare fermented ginseng with an easy smell and taste even by combining various vitamins such as vitamin A, vitamin B, vitamin C, vitamin E, plant extracts, grain components, vegetable components, and milk components. The fermented ginseng of the present invention can be added to yogurt, berry, orange, quince, apple, mint, grape, custard cream, peach, melon, banana tropical, herbs, tea, coffee, etc. These can be used 1 type or in combination of 2 or more types. Although the addition amount of the flavor is not limited, 0.05% -0.5% especially 0.1% -0.3% is preferable. Fermented ginseng of the present invention described above can be produced in any form of product, such as a solid, liquid. After fermentation, fermented ginseng can be sterilized and sterilized products can be prepared.

(Example)

The following Examples and Reference Examples are described and the invention is described in more detail, but the invention is not limited to the Examples and the like. In the following examples, the saponinated product was subjected to the method of the inventors (Planta Medica, 62, 453-457, 1996) and performed by thin layer chromatography (TLC).

Approximately 1 g of fermented ginseng sample is weighed and extracted by adding 2 ml of water and 1 ml of saturated n-butanol. 2 ul of the supernatant obtained by centrifugation (3000 rpm, 10 minutes) of this extract was added dropwise to TLC. At the same time, 20 (S) -protopanaxadiol 20-O- as a saponin digest standard D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol are also spotted. Expanded with TLC mixed solvent (CHCl ₃ -methanol-water 60:35:10, lower layer), sprayed 8% vanillin methanol / 72% sulfuric acid solution (1: 5 volume ratio) on TLC plate, and heated (140 ° C, 3 minutes). To detect red spots. Saponinate 20 (S) -protopanaxadiol 20-O- Rf values of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol were 0.63, 0.70 and 0.83, respectively.

Example 1 Preparation of Fermented Korean Ginseng

200 g of Korean ginseng (Korean, dried 3 years old) was suspended in 400 ml of purified water and sterilized by autoclaving (121 ° C, 15 minutes), and then incubated with 1% of Lactobacillus rhamnose ATCC7469 strain at 37 ° C for 7 days. The fermentation broth was analyzed by TLC method to determine 20 (S) -protopanaxadiol 20-O- The production of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol was confirmed. It is dried for 6 hours at 80 degrees to obtain fermented ginseng (170g).

Reference Example 1

Forty women who complained of cold limbs were randomly divided into two groups of 20 people, and the fermented ginseng prepared in Example 1 and 3 g per day were administered to capsules in which the contents were not visible by the double-blind method. As a result, the effective rate of cold improvement was 45% for non-fermented ginseng, and 85% for fermented ginseng.

Example 2 Preparation of Fermented Red Ginseng

200 g of red ginseng (Korean tube pressure agent) is suspended in 400 ml of purified water and sterilized under high pressure (121 ° C., 15 minutes). 1% of Bifidobacterium adolescentis ATTCC15703 was inoculated and incubated at 37 ° C for 7 days. The fermentation broth was analyzed by TLC method to determine 20 (S) -protopanaxadiol 20-O- The production of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol was confirmed. It is dried for 6 hours at 80 degrees to obtain fermented ginseng (165g).

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(Reference Example 2)

Forty females complaining of stiff shoulders were randomly divided into two groups of 20 people, and the fermented ginseng prepared in Example 2 and the fermented ginseng prepared in Example 2 were administered to capsules in which the contents were not visible by the double-blind method. As a result, the effective rate of improved shoulder stiffness was 35% for non-fermented ginseng, and 70% for fermented ginseng.

The above reference suggests an immediate effect of fermented ginseng. This is thought to be due to the increase in the absorption rate of saponin metabolites by the fermentation treatment of ginseng.

Example 3 Preparation of Fermented American Ginseng

200 g of American ginseng powder is suspended in 400 ml of purified water and sterilized under high pressure (121 ° C., 15 minutes). Inoculate 1% of Lactobacillus gasseri DSM20243 strain and incubate at 37 ° C. for 7 days. Fermentation broth was analyzed by TLC and 20 (S) -protopanaxadiol 20-O- The production of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol was confirmed. It is dried for 6 hours at 80 degrees to obtain fermented ginseng (160g).

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Example 4 Preparation of Fermented Ginseng Ginseng

200 g of the powder of Samchil ginseng (Yunnan Province, China) is suspended in 400 ml of purified water and sterilized under high pressure (121 ℃, 15 minutes). 1% of Bifidobacterium bifidum JCM7002 was inoculated and incubated at 37 ° C. for 7 days. Fermentation broth was analyzed by TLC and 20 (S) -protopanaxadiol 20-O- The production of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol was confirmed. It is dried for 6 hours at 80 degrees to obtain fermented ginseng (85g).

Example 5 Preparation of Fermented Bamboo Ginseng

100 g of powder of bamboo ginseng (Japan, 4 years old) is suspended in 200 ml of purified water and sterilized under high pressure (121 ° C, 15 minutes). Inoculate 1% of Saccharomyses cerevisiae IFO-0309 strain and incubate for 7 days at 37 ° C. The fermentation broth was analyzed by TLC method to determine 20 (S) -protopanaxadiol 20-O- Confirm the production of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol. It is dried for 6 hours at 80 degrees to obtain fermented ginseng (88g).

Example 6 Preparation of Fermented Himalayan Ginseng

100 g of powder of Himalayan ginseng is suspended in 200 ml of purified water and sterilized under high pressure (121 ° C., 15 minutes). Inoculate 1% of Saccharomyses cerevisiae IFO-0309 strain and incubate for 7 days at 37 ° C. The fermentation broth was analyzed by TLC method to determine 20 (S) -protopanaxadiol 20-O- Confirm the production of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol. It is dried for 6 hours at 80 degrees to obtain fermented ginseng (88g).

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Example 7 Preparation of Fermented Vietnamese Ginseng

50g of Vietnamese ginseng (Vietnam, 5 years old) is suspended in 100ml of purified water and sterilized under high pressure (121 ℃, 15min). Lactobacillus mali ATCC27304 strain and Bifidobacterium bifidum JCM7002 strain were inoculated 1% and incubated at 37 ° C for 7 days.

The fermentation broth was analyzed by TLC method to determine 20 (S) -protopanaxadiol 20-O- Confirm the production of -D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol. It is dried for 6 hours at 80 degrees to obtain fermented ginseng (46g).

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As shown in the above example, saponinate 20 (S) -protopanaxadiol 20-O- was obtained by fermenting saponin-degrading microorganisms with ginseng. Fermented ginseng containing D-glucopyranoside, 20 (S) -protopanaxadiol and 20 (S) -protopanaxatriol can be prepared and its usefulness has been demonstrated in blood improvement tests.

According to the present invention, it is possible to provide a fermented food of ginseng with improved usefulness compared to non-fermented products by decomposing and decomposing saponin, which is an active ingredient in ginseng, in advance.

In addition, to increase the bioavailability of ginseng saponin, and to provide a form of fermented ginseng excluding the effects of individual differences caused by intestinal bacteria.

Claims (7)

Lactobacilus rhamnose ATCC7469 (Lactobacilus rhamnose ATCC7469), Bifidobacterium adolescents ATTCC15703 (Bifidobacterium adolescentis ATTCC15703), Lactobacillus gasteria DSM20243 43 (Lactobacillus bacterium) Bifidobacterium bifidum JCM7002, Saccharomyces cerevisiae IFO-0309, Lactobacilus mali ATCC27304, Lactobacilus plantarum ATCC14947 plant or Lactoba ATcillus AT47 A fermented ginseng obtained by fermentation with one or more microorganisms selected from the group consisting of Lactobacillus plantatum ATCC10241 (Lactobacillus plantatum ATCC10241). Fermented ginseng, characterized in that. delete delete The ginseng of claim 1, wherein the ginseng is selected from Korean ginseng, Samchil ginseng, American ginseng, bamboo shoot ginseng, Himalayan ginseng, and Vietnamese ginseng. Lactobacilus rhamnose ATCC7469 strain with saponin resolution, Bifidobacterium adolescents ATTCC15703 strain, Bifidobacterium adolescentis ATTCC15703 strain, Lactobacillus gasteria DSM20243 strain, Lactobacillus gaspidium dpipidium gaspi Note (Bifidobacterium bifidum JCM7002), Saccharomyces cerevisiae IFO-0309, Lactobacilus mali ATCC27304, Lactobacilus plantarum ATCC14947 (Lactobacillus plantarum) Method of producing a fermented ginseng, inoculated and cultured with one or more microorganisms selected from the group consisting of Planta Room ATCC10241 (Lactobacillus plantatum ATCC10241). delete The method of claim 5, wherein the ginseng is selected from Korean ginseng, Samchil ginseng, American ginseng, bamboo shoot ginseng, Himalayan ginseng, and Vietnamese ginseng.