KR100596824B1 - Functional food containing astaxanthin, ginseng steamed red and polysaccharide extracted from mycelium of Phellinus sp. strain - Google Patents

Abstract

The present invention relates to a food additive containing astaxanthin, red ginseng, and polysaccharide extracted from the mycelium of Phellinus sp. Strain as an active ingredient. The food additive of the present invention contains components involved in enhancing immunity, anticancer, antistress and plasma cholesterol, and can be used in health foods for the treatment and prevention of various diseases.

Description

Functional food containing astaxanthin, ginseng steamed red and polysaccharide extracted from mycelium of Phellinus sp. strain}

The present invention relates to a food additive containing astaxanthin, red ginseng, and polysaccharide extracted from the mycelium of Phellinus sp. Strain as an active ingredient.

Astaxanthin represented by the formula C ₄₀ H ₅₂ O ₄ (3,3'-dihydroxy-β, β-carotene-4,4'-dione) is a beta precursor to vitamin A, which is widely distributed in nature. One of the pigments belonging to the carotenoid family xanthophyll represented by carotene (Di Mascio, P. et al . (1991) Am. J. Clin. Nutr ., 53: 194S-200S). Astaxanthin molecules are similar to the carotenoid β-carotene molecules, but small differences in structure make large differences in the chemical and biological properties of the two molecules.

Indeed, astaxanthin, a vermilion or light orange pigment found in many human foods, is naturally produced and most widely found in marine and aquatic animals, especially shrimp, red seabream and salmon. ) And marine animal tissues such as lobsters (Fujita, et al . (1983) Nippon Suisan Gakkaishi ., 49: 1855-1869; Johnson, EA (1991) Crit. Rev. Biotechnol . , 11: 297-326; Nelis, et al . (1991) J. Appl. Bacteriol ., 70: 181-191). The marine animals have a red color due to astaxanthin accumulated in vivo, which is very abundant in healthy wild salmon and rainbow trout and is characteristic pink (Torrissen, OJ & Christiansen, R. (1995) J. Appl. Ichthyol , 11: 225-230). Also, boiled crabs and crawfish turn red because the pigment protein breaks down and the color of red astaxanthin appears.

Astaxanthin is produced primarily by the plant and its microalgae, its microscopically flexible relationship. The animals themselves cannot synthesize carotenoids themselves, but ultimately obtain these pigments from the plants and algae through the food chain. Due to the rapid growth of the microorganism and its high astaxanthin content, astaxanthin from the green algae Haematococcus pluvialis (Burick (1991) Bioresour. Technol ., 38: 237-239) Commercial production of is expanding. Other commercial ventures producing natural astaxanthin are Xanthophyllomyces dendrorhous or Phaffia rhodozyma (Miller, et al . (1976) Int. J. Syst. Bacteriol , a pink yeast . , 48: 529-536), or extracting pigments from crustacean by-products such as Antarctic krill ( Euphausia superba ). In addition, microorganisms known to produce astaxanthin include Gram-positive bacteria Brevibacterium 103 ( Brevibacterium 103: Lizuka & Bishimura (1969) J. Gen. Appl.Microbiol., 15: 127-134), Gram- Agrobacterium aurantiacum (Yokoyama, et al . (1994) Biosci. Biotechnol. Biochem ., 58: 1842-1844), Paracoccus marcusii ; Harker et al . (1998) Int. J. Syst. Bacteriol ., 48: 543-548) and Paracoccus carotinifaciens ; Tsubokura, et al . (1999) Int. J. Syst. Bactreiol ., 49: 277-282) This is known. In addition to this natural production of astaxanthin, it has recently been chemically synthesized.

In addition, astaxanthin, which is a protein-linked pigment protein in vivo, damages DNA, proteins, lipids, etc., and aging and carcinogenesis of cells, tissues, and cells caused by free radicals generated during normal aerobic metabolism. In addition to suppressing the triggering reactions, it is a potent biological antioxidant that inhibits the production of strong hydroxy or peroxy radicals, thereby preventing LDL-cholesterol, cell membranes and tissues by preventing lipid peroxidation and oxidative damage. (Palozza et al . (1992) Arch. Biochem. Biophys ., 297: 291-295; Shimidzu, et al . (1996) Fish Sci ., 62: 134-137). Astaxanthin is 100 to 500 times more active than the vitamin E, α-tocoperol, and 10 times more potent than β-carotene in its antioxidant capacity to remove monoatomic oxygen. Because.

Red ginseng has been produced in Korea for more than 1,000 years, and was published in 1123 by Goryeo Do Kyung. "It is written that steamed ginseng (蒸 mature) and raw (white ginseng). Currently, red ginseng is defined as "steaming or swelling ginseng or gelatinizing starch of ginseng by other means."

The main components of red ginseng contain glycosides, ginseng fragrance, polyacetylene compounds, nitrogen-containing compounds, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids. have. Red ginseng has sedation and excitement for the central nervous system. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin. Specifically, to improve stress and fatigue resistance, to improve immune function, to inhibit antioxidant and aging, to increase brain function, to improve liver function, myocardial and vascular function, cancer, liver disease, diabetes, vascular disorders, gastrointestinal disorders, menopausal disorders, It is effective in osteoporosis, erectile dysfunction, dementia, depression, neuroanxiety, stroke, and high blood pressure.

The most important effect of red ginseng is the adaptogen effect proposed by Brekhman, a pharmacologist of the Soviet Academy of Sciences, which "normalizes non-specific physical conditions nonspecifically". The theory argues that red ginseng has the ability to adapt to the living body more easily by increasing the defense ability against various diseases such as physical, chemical, biological stress and various harmful effects from the environment. In other words, ginseng such as red ginseng promotes the release of adrenal cortical stimulating hormones, promotes physical adaptation to various harmful environments and promotes fatigue recovery, and has a protective effect against environmental stress such as heat or cold. Through human experiments, exercise performance and fatigue recovery promoting effects were suggested, and the function of suppressing the deterioration of immune function by stress was suggested.

On the other hand, the situation is one of the valuable drugs that have long been known for the treatment effect on various diseases, especially tumors in oriental medicine, is a kind of basidiomycete called Felinus linteus. However, despite the fact that the situation has a great effect on the treatment of tumors, because it is a rare species that is not widely distributed in the natural world, it is difficult to obtain fruiting bodies and it is not easy to separate and culture mycelium. I can't.

Existing inventions related to polysaccharides produced by the genus Fellinus are reported in Korean Patent Publication Nos. 92-2658 (Han Man-woo, Polysaccharides and Manufacturing Method thereof) and 95-29192 (Yu-Ik-dong, etc.). It became. In addition, the present inventors have tried to isolate the anti-cancer immunoactive substance from the strain of the genus Pelinus, as well as excellent anti-cancer immunity effect of the situation mushrooms collected and collected in Korea as well as microbiological characteristics are completely different from the existing strains A novel immunopotentiating polysaccharide was isolated from the new Felinus linteus KCTC 0399BP strain and revealed that its component is galactomannoglucan (Korean Patent Publication No. 1999-81593).

In recent years, the industry has developed rapidly and lifestyle changes have led to a decrease in immunity due to excessive intake of nutrients and lack of exercise, increased diabetes, stress due to complicated life, a surge in ozone production due to air pollution, and a surge in the elderly population. Various adult diseases and modern diseases are increasing according to the back. Therefore, the demand for health foods that can prevent various diseases caused by the above problems is increasing.

Accordingly, the present inventors have a food additive containing a polysaccharide extracted from the mycelia of the strains of astaxanthin, red ginseng and pellinus as an active ingredient is effective in the prevention and treatment of the various diseases used in various functional foods and health supplements The present invention has been completed by revealing that it can be.

An object of the present invention is to provide a food additive containing a polysaccharide obtained from the extract of the strains of astaxanthin, red ginseng and Felinus genus as an active ingredient.

In order to achieve the above object, the present invention provides a food additive containing a polysaccharide extracted from the mycelium of astaxanthin, red ginseng and pellinus strain as an active ingredient.

The present invention also provides an oral preparation containing the food additive.

In addition, the present invention provides a functional food or health supplement containing the food additive.

Hereinafter, the present invention will be described in detail.

The present invention provides a food additive containing a polysaccharide extracted from the mycelia of the strains of astaxanthin, red ginseng and Felinus as an active ingredient. In this case, it is preferable to contain 0.01-0.1% by weight of astaxanthin, 39.9-60% by weight of red ginseng, and 39.9-60% by weight of polysaccharides extracted from the mycelium of the genus Felinus. The composition as described above is not necessarily limited thereto, and may vary depending on the type or intake of food used. In addition, the polysaccharide is preferably galactomannoglucan.

Phellinus spp of the invention Phellinus rintewooseu (Phellinus linteus), Phellinus the cognitive Arian (Phellinus igniarius), Phellinus Bauer US (Phellinus baumi), Phellinus pinion (Phellinus pini), Phellinus gilbeu mouse (Phellinus gilvus ) And Phellinus nigricans , and more preferably Phellinus linteus .

In the food additive of the present invention, vitamin A, D, C, B, E or K, Ca, Mg, Fe, Cu, as auxiliary ingredients or known additives in addition to the main components of the astaxanthin, red ginseng and galactomannoglucan Mineral-containing compounds such as Zn, Mn, Mo, Co, I, F, P, phospholipids such as lecithin, sterol compounds such as β-sitosperol, citric acid, sodium citrate, malic acid, lecithin, amino acids, pangamic acid ), White sugar, fructose, natural flavors, natural pigments, etc. may be used, and among these, it contains vitamins C, E and Ca, Zn, lecithin, citric acid and panic acid. More preferred. At this time, the natural flavor may be a substance such as rose flavor, lemon flavor, vanilla flavor or peppermint flavor, and the natural pigment may be a substance such as chlorophyllin, flavonoid, etc., instead of white sugar, glucose, honey, etc. It can be replaced with sweet ingredients.

In a food additive containing polysaccharide, red ginseng and astaxanthin extracted from the mycelium of the genus Felinus strain of the present invention, the polysaccharide is prepared according to the method described in the Republic of Korea Patent Publication No. 1999-81593 It was used. At this time, the polysaccharide is an immunostimulating agent, the main function is to activate natural killer cells and stimulate macrophages to secrete various cytokines, especially interleukin-1 and interleukin-2. Cytokines activate T lymphocytes and B lymphocytes, or activate complement, resulting in the death of cancer cells as well as increasing anticancer effects when taken with astaxanthin.

  In addition, the red ginseng used in the present invention can be prepared by a known method in the present invention, red ginseng (을) and dried red ginseng to prepare a red ginseng and heat extraction to prepare a red ginseng extract. The red ginseng acts on the circulatory system to prevent hypertension and atherosclerosis. The red ginseng saponin increases the activity of natural killer cells that destroy cells infected with viruses or tumor cells and promotes interferon production. Have an effective effect on the activation and production of antibodies. In addition, red ginseng promotes immune function lowered by anticancer agents and the like, and promotes or inhibits mitosis of lymphocytes, thereby enhancing immune regulation.

In addition, astaxanthin used in the present invention can be prepared by a known method in the present invention was prepared according to the method described in Korean Patent Laid-Open No. 2001-44210. Such astaxanthin has an immunomodulatory activity and a cardioprotective effect (Jyonuchi et al . (1993) Nutr. Cancer , 19: 269-280), and to date the toxicity of astaxanthin ( toxicity has not been reported. Thus, ingestion of astaxanthin may lead to neurodegenerative disease, cancer (cancer; Nishino, H. (1998) Mutat. Res ., 402: 159-163), immune disorder; Bendich, A. ( 1989) J. Nutr ., 119: 112-115), and can treat and prevent a variety of diseases including cardiovascular disease (Beal, HF (1991) The Neuroscientist , 3: 21-27; Chew). , et al . (1999) Anticancer Res ., 19: 1849-1853; Murillo, E. (1992) Arch. Latinoam. Nutr ., 42: 409-413). It also improves vision and central nervous system health, protects against UV damage (Mathews-Roth, MM. (1990) Am. J. Clin. Nutr ., Sep 52: 3, 500-1), regulates blood cholesterol and atherosclerosis Prevention, cataract prevention, reduction of senile degeneration spots, anti-inflammation reactions, and antistress action are expected.

The present invention also provides an oral preparation containing the food additive.

At this time, the oral preparation is preferably selected from the group consisting of tablets, pills, powders, granules, capsules and liquids. That is, food additives containing polysaccharides extracted from the mycelium of the red ginseng, astaxanthin and pelinus genus strains of the present invention as an active ingredient can be prepared in various oral formulations, and commonly used fillers, extenders, binders, wetting agents. And diluents or excipients such as disintegrants and surfactants.

In addition, the present invention provides a functional food or health supplement containing the food additive.

Food additives containing a polysaccharide extracted from the mycelium of the astaxanthin, red ginseng and Felinus genus strain according to the present invention as an active ingredient in various foods and vitamin complexes, including functional foods, dietary supplements, beverages, tea and gum Can be added.

The term "health supplement" refers to a food prepared by processing a specific ingredient as a raw material or extracting, concentrating, refining, and mixing a specific ingredient in a food ingredient for the purpose of health supplement. "It refers to foods that are designed and processed to fully exercise the biological control functions such as biological defense, control of biological rhythms, prevention and recovery of diseases, etc. to the living body, and functions related to prevention of diseases and recovery of diseases. Say what you have.

When using a food additive containing a polysaccharide extracted from the mycelium of the astaxanthin, red ginseng and Felinus strain of the present invention as an active ingredient, in the functional food or dietary supplement, the food additive is added as it is or with other food or food ingredients It can be used together and can be suitably used according to a conventional method. The blending amount of the active ingredient can be suitably determined according to the purpose of its use (prevention, health or therapeutic treatment). In general, in the case of long-term intake for the purpose of health and hygiene or health control in the manufacture of food or beverage, the amount may be below the above range, and there is no problem in terms of safety, so the active ingredient is It is evident that it can be used in more than a range.

There is no particular limitation on the kind of food. Examples of the food to which the substance can be added include dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, drinks, tea, drinks, Alcoholic beverages and vitamin complexes, and the like and include both health foods and dietary supplements in the conventional sense.

The food additive of the present invention has a synergistic effect due to the mixing composition of the main active ingredients, unlike the conventional general food additives, and exhibits prominent health promotion effects in various adult diseases, anticancer effects, etc. in addition to the simple nourishing tonic effect. In addition, as a result of performing the sensory test in the case of the functional food prepared by mixing the other additives and known additives in the food additive, the preference is very high that the food additive can be used in various kinds of functional food Confirmed.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1 Obtaining Astaxanthin

The present inventors extracted astaxanthin by extracting the pigment from the Phaffia rhodozyma strain cultured according to the method of Korean Patent Laid-Open No. 2001-44210.

Specifically, papia Rhododima strain (Accession No. KCTC 0921BP) was cultured in a 100 ml YM liquid medium in a 1000 ml 3-battery flask at 20 ° C. and stirred at 200 rpm for 3 days to activate the bacteria. Then, 50 l fermentation medium (10 g / l glucose, 9.6 g / l CSL, yeast extract 3 g / l, peptone 5 g / l, first calcium phosphate 0.6 g / l, magnesium sulfate 0.5 g / l, Copper sulfate 0.25 g / l, calcium chloride 0.15 g / l, zinc sulfate 0.03 g / l, thiamine 0.02 g / l and biotin 0.0001 g / l), and cultured in medium for 3 to 5 days until the sugar was consumed completely. . At this time, the antifoaming agent was added intermittently while maintaining a stirring speed of 300 rpm, a culture temperature of 20 ° C. and a pH of 5.0. Thereafter, the culture solution was washed twice with sterile water, and then 1 ml of dimethyl sulfoxide, 1 ml of acetone, 1 ml of ether, and 1 ml of 20% NaCl solution were added sequentially and stirred, followed by stirring at 3,000 rpm for 5 minutes. Astaxanthin was extracted by centrifugation.

Example 2 Obtaining Red Ginseng

The present inventors washed the fresh ginseng (100 to 200 g) with water, and then put it in a 1 L closed container and steamed it for 3 to 5 hours depending on the size using heated steam (100 ° C.). After the primary hot air drying, the dried ginseng was dried by solar drying or desiccator (desiccator) until the moisture became 12.5-13.5%, and red ginseng was prepared, and 500 ml of distilled water was added thereto at 3O < 0 > C. Red ginseng extract was prepared by heat extraction for a time.

Example 3 Isolation of Polysaccharides and Extraction of Galactomannoglucan from Felinus Mycelium

The present inventors have isolated and purified mycelia of Felinus linteus KCTC 0399BP to separate polysaccharides having anticancer immune activity (Korean Patent Publication No. 1999-81593).

Specifically, 20 L of water was added to 1 kg of mycelium of Phellinus linteus 0399BP and extracted under reflux for 2 hours at 100 ° C. The extract was filtered through four layers of gauze and then filtered again using Whatman filter paper (NO. 2). Four times the volume of ethanol was added to the filtrate and mixed, and the mixture was left for 3 hours at 4 ° C., and the precipitate precipitate was separated by centrifugation. In order to remove impurities contained in the ethanol precipitate, the precipitate was dissolved again in distilled water, and then 4 times of ethanol was added to precipitate again and centrifuged to separate 20.4 g of polysaccharide. Constituent sugars and composition ratios of the polysaccharides are shown in Table 1.

carbohydrate(%) protein(%) Per Composition (% Molar) Glucose Mannos Galactose 82.7 17.3 78.6 18.0 3.4

Then, the polysaccharide was dissolved in 5 mM sodium phosphate buffer (pH 7.2), then titrated on a DEAE-cellulose column and washed with the same buffer, and then 5 ml / min with a concentration gradient in which 0 to 1 M NaCl was dissolved in the same buffer. Eluted at a flow rate of. The eluate was subjected to Toyopear I HW 65F gel filtration chromatography to extract galactomannoglucan.

Example 4 Preparation and Activity of Food Additives

Based on the total weight, 0.05% by weight of astaxanthin extracted in Example 1, 39.95% by weight of red ginseng extracted in Example 2 and 60% by weight of galactomannoglucan extracted in Example 3 as an active ingredient After preparing the food additives, we looked at the anti-cancer immune activity and plasma cholesterol reduction function.

<4-1> anticancer function

The present inventors examined the anticancer immune activity in vivo and in vitro of a food additive containing galactomannoglucan extracted from mycelium of red ginseng and pellinus strains.

Specifically, the B16F10 melanoma cancer cell line was washed with Hanks' balaced salt solution (HBSS), and 0.1 ml (1 × 10 ⁵ cells) of specific pathogen free BDF1 mice (Korea Research Institute of Bioscience and Biotechnology, male, 23). -28 g) intraperitoneally injected and passaged at weekly intervals. B16F10 melanoma cancer cells collected from the abdominal cavity were centrifuged and washed with HBSS solution to be used for cancer development.

Five-week-old BDF1 mice stabilized for one week were injected intraperitoneally with 0.1 ml (1 × 10 ⁷ cells) of the B16F10 cells. After 24 hours after the intraperitoneal injection, the food additives prepared in the above examples were administered orally at concentrations of 25, 50 and 100 mg / kg, respectively.

The anticancer effect of the sample was determined by calculating the average survival and the average survival extension rate compared to the control. In other words,

The experimental values were expressed as mean ± standard deviation (P), and the experimental results were analyzed by t-test (non-paired Student's test) and considered statistically significant when P value was less than 5%.

Table 2 below shows the effect of the food additive on the mouse cancer caused by B16F10 cells, such as prolonged survival days.

Example Dose (mg / kg) Number of test animals Survival % Survival extension Control - 6 21.8 ± 2.3 100 Experimental group 25 6 27 128 50 6 30 138 100 6 35 165

As a result, intraperitoneal injection of 1 × 10 ⁵ B16F10 cells into BDF1 mice showed that the control group had an average lifespan of 21.8 ± 2.3 days and a survival period of 19 to 24 days.

The group treated with the additive died about 27 days on 25 mg / kg administration, and the survival rate increased by about 120 to 135%, and on average 30 days on 50 mg / kg administration. The survival rate increased by about 131 to 144%, and in the case of administration of 100 mg / kg, it died about 35 days on average and the survival rate increased by about 159 to 171%. Through these results, it was confirmed that the food additive of the present invention enhances the survival time extension rate for the mouse in a concentration-dependent manner. Therefore, the food additive of the present invention has anti-cancer immune activity that prevents the proliferation of cancer cells, etc., which indicates that it can be used as a food additive for the prevention of various cancers.

<4-2> Plasma Cholesterol Reduction Function

Two-week-old Sprague-Dawlery rats were purchased and bred for one week and, when they were three weeks old (90-110 g), divided into three groups by randomized block design. Rats were fed a normal diet containing 1% cholesterol (control) and a diet containing 1% cholesterol and 1% of the food additive (experimental group).

All diets correspond to a high cholesterol diet (1%, w / w), and rats of all diets were given free diet with water for six weeks, and their dietary intake was recorded daily and weighted every seven days. Measured. In addition, blood samples were collected from the mice, and plasma HDL fractions were separated from the mice using HDL-cholesterol reagent (Sigma) including dextran-sulfate. Total cholesterol and HDL-cholesterol concentrations were determined by enzyme coloration (Allain, et al., Clin Chem., 20, 474-475, 1974) using the Sigma Total Cholesterol Kit. Neutral lipid concentrations were measured using a diagnostic kit from Sigma (Bucolo, G. and David, H., Clin Chem., 19, 476-482, 1973). The results are shown in Table 3 below.

        Lipid Content Example Total cholesterol (mg / dl) HDL cholesterol HDL cholesterol / total cholesterol (%) Triglycerides (mg / dl) Control 145 38 26.2 96 Experimental group 88 26 29.5 63

As a result, it was confirmed that plasma cholesterol concentration was reduced by 40% compared to the control. Therefore, the food additive of the present invention can be used for effective prevention or treatment of diseases such as arteriosclerosis caused by cholesterol, which is increased due to excessive fat intake.

Preparation Example 1 Preparation of Functional Drink Using the Food Additive

A functional beverage was prepared using astaxanthin extracted in Example 1, red ginseng extracted in Example 2, and a food additive containing the polysaccharide extracted in Example 3 as an active ingredient.

<1-1> Production Example

Astaxanthin 0.01%, Red ginseng 4%, Galactomannoglucan 6% by weight, Vitamin C 0.1%, Fructose 5.8%, White sugar 3.87%, Citric acid 0.12%, Malic acid 0.03%, Sodium citrate 0.04% and Gardenia blue pigment 0.02% was combined and completely dissolved in metered water. The dissolved beverage was adjusted with metered purified water such that the total amount was 100% (w / w).

<1-2 to 1-6> Production Example

As shown in Table 4 below, except for varying the content of the composition component, the functional beverages of Preparation Examples <1-2> to <1-6> according to the same method as Preparation Example <1-1> Prepared.

(Unit: weight%) Furtherance Preparation Example <1-2> Preparation Example <1-3> Preparation Example 1-4 Preparation Example 1-5 Preparation Example 1-6 Red ginseng 0.01 0.02 0.02 0.02 0.03 Astaxanthin 4 5 5 5 6 Polysaccharides 6 5 5 5 4 Vitamin c 0.1 0.2 0.3 0.4 0.5 fruit sugar 5 5.5 5.6 5.7 6 White sugar 3.5 3.65 3.75 3.8 4 Citric acid 0.1 0.12 0.15 0.18 0.2 Sodium citrate 0.04 0.04 0.04 0.04 0.04 Malic acid 0.03 0.035 0.04 0.045 0.05 Natural pigment 0.01 0.015 0.015 0.015 0.02 Purified water 81.21 80.42 80.085 79.8 79.16 Total amount 100 100 100 100 100

<1-7> Sensory test of functional drinks

For the functional beverages prepared in Preparation Examples <1-1> to <1-6>, 20 sensory test agents were repeatedly subjected to sensory tests on the degree of preference, and the results are shown in Table 5 below. It was. The sensory test was based on the 5-point scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good).

Inspection items <1-1> <1-2> <1-3> <1-4> <1-5> <1-6> color 4.2 4.6 4.5 4.5 4.5 4.4 flavor 3.9 3.7 3.9 3.8 3.9 4.0 incense 4.0 3.8 3.9 3.9 4.0 4.0 touch 4.4 4.2 4.3 4.3 4.3 4.4 Overall preference 4.1 4.0 4.1 4.2 4.3 4.4

Through the test results of Table 5, it was confirmed that the beverage of the present invention can be usefully used as a functional food that can be preferred in terms of sensuality.

As described above, food additives containing polysaccharides extracted from the mycelium of astaxanthin, red ginseng, and pelinus strains not only function to reduce cancer cells and cholesterol levels, but functional foods containing the above substances are also preferred in terms of functionality. It can be usefully used for the functional food.

Preparation Example 2 Preparation of Health Food Using the Food Additive

Health food was prepared using a food additive containing 0.05% by weight of astaxanthin extracted in Example 1, 39.95% by weight red ginseng extracted in Example 2 and 60% by weight of polysaccharide extracted in Example 3 as an active ingredient. .

<2-1> Preparation of Chewing Gum

Gum base 20%

Sugar 76.36-76.76%

0.24 to 0.64% of food additive of the present invention

1% fruit flavor

Water 2%

Chewing gum was prepared using conventional methods using the above composition and content.

<2-2> Preparation of Candy

50 to 60% sugar

Starch syrup 39.26-49.66%

0.24 to 0.64% of food additive of the present invention

Orange flavor 0.1%

Candy was prepared using conventional methods with the above composition and content.

<2-3> Preparation of Biscuits

Force Class 1 88 kg

Gravity First Class 76.4 ㎏

16.5 kg per white

2.5 kg of salt

2.7 kg of glucose

Palm shortening 40.5 kg

5.3 kg of ammo

Medium kg 0.6 kg

0.55 kg sodium bisulfite

Rice flour 5.0 kg

Vitamin B1 0.003 kg

0.003 kg of vitamin B2

Milk Flavor 0.16 ㎏

71.1 kg of water

Whole milk powder 4 kg

Substitute powder 1 kg

0.1 kg of calcium phosphate

Spray salt 1 kg

25 kg of spray oil

0.2 to 0.5 kg of food additive of the present invention

Biscuits were prepared using conventional methods with the above composition and content.

<2-4> Preparation of Ice Cream

Milkfat 10.0%

Non-fat solids 10.8%

Sugar 12.0%

Starch syrup 3.0%

Emulsifying stabilizer (span) 0.5%

Spices (Strawberries) 0.15%

Water 63.31-62.91%

0.24 to 0.64% of food additive of the present invention

Ice cream was prepared using conventional methods using the above composition and content.

<2-5> Preparation of Chocolate

Sugar 34.36-34.76%

Cocoa Butter 34%

Cocoa Mass 15%

Cocoa Powder 15%

Lecithin 0.5%

0.5% vanilla

0.24 to 0.64% of food additive of the present invention

With the above composition and content, chocolate was prepared using conventional methods.

As described above, it can be applied to the production of a variety of health foods using the food additive of the present invention.

As described above, the food additive containing the polysaccharide extracted from the mycelium of the astaxanthin, red ginseng and Felinus genus strains of the present invention is treated and prevented against various diseases such as immunity enhancement, anticancer, antistress and plasma cholesterol reduction action. It can be usefully used in functional foods and health supplements.

Claims (9)

A functional food for preventing cancer, comprising 0.01-0.1% by weight of astaxanthin, 39.9-60% by weight of red ginseng extract, and 39.9-60% by weight of galactomannoglucan. [Claim 2] The functional food for preventing cancer according to claim 1, wherein the galactomannoglucan is extracted from a mycelium of the genus Felinus. The method of claim 2, wherein the Phellinus spp is Phellinus rintewooseu (Phellinus linteus), Phellinus the cognitive Arian (Phellinus igniarius), Phellinus Bauer US (Phellinus baumi), Phellinus pinion (Phellinus pini), Phellinus gilbeu Functional food for cancer prevention, characterized in that it is selected from the group consisting of Phellinus gilvus and Phellinus nigricans . The functional food for preventing cancer according to claim 3, wherein the strain of genus Pelinus is Phellinus linteus . According to claim 1, Astaxanthin functional food for cancer prevention, characterized in that isolated from the Phaffia rhodozyma strain. The functional food for preventing cancer according to claim 1, wherein the red ginseng extract is prepared by hot water extraction of red ginseng. delete delete delete