KR100832344B1 - 진세노사이드 Rg3가 함유된 효모의 제조방법 - Google Patents
진세노사이드 Rg3가 함유된 효모의 제조방법 Download PDFInfo
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- KR100832344B1 KR100832344B1 KR1020070029476A KR20070029476A KR100832344B1 KR 100832344 B1 KR100832344 B1 KR 100832344B1 KR 1020070029476 A KR1020070029476 A KR 1020070029476A KR 20070029476 A KR20070029476 A KR 20070029476A KR 100832344 B1 KR100832344 B1 KR 100832344B1
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- yeast
- ginsenoside
- ginseng
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- XIRZPICFRDZXPF-UHFFFAOYSA-N Ginsenoside Rg3 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(CC(O)C3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O XIRZPICFRDZXPF-UHFFFAOYSA-N 0.000 title abstract 5
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
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- A—HUMAN NECESSITIES
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Abstract
Description
Yeast | Growth (A660)) | |
1 | Pichia anomala KCCM 11473 | 1.64 |
2 | Saccharomyces cerevisiae KCTC 7904 | 1.38 |
3 | Saccharomyces pastorianus KCTC 7919 | 1.24 |
4 | Kluyveromyces flagilis KCTC 7260 | 1.12 |
5 | Zygosaccharomyces rouxii KCCM 12066 | 1.02 |
6 | Lipomyces starkeyi | 0.52 |
시료 | Rb1 | Rb2 | Rc | Rd | Re | Rf | Rg1 | Rg3 | Rh1 | |
유출액 (mg/g) | 29.91 | 15.19 | 16.78 | 7.99 | 4.68 | 2.28 | 2.25 | 9.66 | 1.92 | |
YPD 배양 효모 (무세포 추출액) | - | - | - | - | - | - | - | - | - | |
YPD 배양 효모 (세포잔사) | - | - | - | - | - | - | - | - | - | |
1 | Pichia anomala KCCM 11473 (무세포 추출액) | - | - | - | - | - | - | - | 5.1 | - |
Pichia anomala KCCM 11473 (세포잔사) | - | - | - | - | - | - | - | 14.4 | - | |
2 | Saccharomyces cerevisiae KCTC 7904 배양 무세포추출액 | - | - | - | - | - | - | - | 10.5 | - |
Saccharomyces cerevisiae KCTC 7904 배양 세포잔사 | - | - | - | - | - | - | - | 22.2 | - | |
3 | Saccharomyces pastorianus KCTC 7919 배양 무세포추출액 | - | - | - | - | - | - | - | 5.0 | - |
Saccharomyces pastorianus KCTC 7919 배양 세포잔사 | - | - | - | - | - | - | - | 9.3 | - | |
4 | Kluyveromyces flagilis KCTC 7260 (무세포 추출액) | - | - | - | - | - | - | - | 6.2 | |
Kluyveromyces flagilis KCTC 7260 (세포잔사) | - | - | - | - | - | - | - | 13.2 | ||
5 | Zygosaccharomyces rouxii KCCM 12066 (무세포 추출액) | - | - | - | - | - | - | - | 6.9 | |
Zygosaccharomyces rouxii KCCM 12066 (세포잔사) | - | - | - | - | - | - | - | 10.0 | ||
6 | Lipomyces starkeyi (무세포 추출액) | - | - | - | - | - | - | - | 4.3 | |
Lipomyces starkeyi (세포잔사) | - | - | - | - | - | - | - | 8.2 |
기능성 | 유출액에서 배양한 효모 | YPD 배지에서 배양한 효모 |
Angiotensin I-converting enzyme inhibitory activity | 72.0±1.0 | 51.2±1.0 |
HMG-CoA reductase inhibitory activity | 46.5±5.0 | 25.0±5.0 |
SOD-like activity | 13.0±3.0 | n.d |
Claims (6)
- 홍삼을 제조하기 위해 수삼을 증류하고 남는 유출액을 배지로 사용하여 피키아(Phichia) 속, 사카로마이세스(Saccharomyces) 속, 클루이베로마이세스(Kluyveromyces) 속, 자이고사카로마이세스(Zygosaccharomyces) 속, 및 리포마이세스(Lipomyces) 속으로 구성된 군에서 선택된 효모(Yeast)를 배양하는 단계와 상기 배지로부터 배양된 효모를 회수하는 단계를 포함하는 진세노사이드 Rg3가 함유된 효모의 제조방법.
- 제 1항에 있어서, 상기 배양된 효모는 배지에 포함되었던 Rg3 보다 더 맣은 양의 Rg3 를 함유하는 것을 특징으로 하는 진세노사이드 Rg3 가 함유된 효모의 제조방법.
- 제 1항에 있어서, 상기 유출액은 수삼을 증류하고 남은 유출액을 감압 농축하거나 이미 농축된 것을 희석하여 1 내지 3° 브릭스(Bx)로 조정된 것을 특징으로 하는 진세노사이드 Rg3 가 함유된 효모의 제조방법.
- 제 1항에 있어서, 상기 효모는 피키아 아노말라(Phichia anomala), 사카로마이세스 세레비지애(Saccharomyces cerevisiae), 사카로마이세스 파스토리아누스(Saccharomyces pastorianus), 클루이베로마이세스 플라질리스(Kluyveromyces flagilis), 자이고사카로마이세스 로욱시(Zygosaccharomyces rouxii), 리포마이세스 스타케이(Lipomyces starkeyi)로 구성된 군에서 선택된 것을 특징으로 하는 진세노사이드 Rg3 가 함유된 효모의 제조방법.
- 제 1항에 있어서, 상기 효모는 25 내지 35 ℃의 온도로 6 내지 80시간 배양하는 것을 특징으로 하는 진세노사이드 Rg3 가 함유된 효모의 제조방법.
- 제 1항 내지 제 5항 중 어느 한 항의 제조방법으로 제조된 진세노사이드 Rg3 가 함유된 효모를 유효성분으로 함유하는 건강기능식품.
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CN109609395A (zh) * | 2019-01-04 | 2019-04-12 | 中国食品发酵工业研究院有限公司 | 毛榛毕赤酵母及其应用 |
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CN107636145A (zh) * | 2014-09-30 | 2018-01-26 | Rna公司 | 制备其中苷元在细胞中积累的微生物制剂的方法和通过该方法生产的微生物制剂 |
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CN107636145B (zh) * | 2014-09-30 | 2021-08-20 | Rna公司 | 制备其中苷元在细胞中积累的微生物制剂的方法和通过该方法生产的微生物制剂 |
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CN109609395A (zh) * | 2019-01-04 | 2019-04-12 | 中国食品发酵工业研究院有限公司 | 毛榛毕赤酵母及其应用 |
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