KR100945586B1 - Method for preparing of fermented ginseng or fermented red ginseng containing ginsenoside metabolites fermented by phellinus linteus having various physiological activity - Google Patents

Abstract

PURPOSE: A method for manufacturing fermented ginseng or fermented red ginseng containing ginsenoside metabolites is provided to improve absorptivity of ginsenoside to a body by converting and fermenting the ginsenoside withw microorganism. CONSTITUTION: A method for manufacturing fermented ginseng or fermented red ginseng containing ginsenoside metabolites includes a step for adding the ginseng or the fermented red ginseng with Phellinus linteus SR-1(KCTC 11503BP) and a step for fermenting the ginseng or the red ginseng for 3 ~ 5 days. The Phellinus linteus SR-1(KCTC 11503BP) is mixed with mycelium of Phellinus linteus selected among Cordyceps sinensis, Inonotus obliquus, Tremella fuciformis, Lentinus edodes and Grifola frondosa. The ginseng or red ginseng is made to a form of powder or extract. The concentration of the red ginseng extract is 15brix.

Description

Method for preparing of fermented ginseng or fermented red ginseng containing ginsenoside metabolites fermented by Phellinus linteus having various physiological activity }

The present invention relates to a method for preparing fermented ginseng or fermented red ginseng containing a large amount of ginsenoside metabolites having various physiological activities by inoculating fermented mushrooms mycelium on ginseng or red ginseng.

Ginseng is a perennial root of Panax ginseng that belongs to the genus Panax ginseng and has been known to have activities such as lowering cholesterol, lowering blood pressure, increasing blood flow, antioxidant activity, anti-aging action, and anticancer agent.

When ginseng is ingested, non-polar alkaloids are absorbed in the stomach, but most polysaccharides and saponins are not absorbed. They come in contact with strains that live in the gut, and these strains break down readily available sugar moieties and absorb them into the body. Ginsenoside metabolites (for example, compound K (compound K), etc.), which are forms that are easily absorbed by sugars, are then absorbed into the blood to exert their effects on the human body. These drugs have a significant increase in efficacy compared to saponins prior to oral administration.

The main ingredient of ginseng is 'ginsenoside', a saponin, and ginsenosides Rb1, Rb2 and Rc, which are protopanaxadiols, and ginsenosides Re, Rg1, and Rf, which are protopanaxatriols. And the like are known (Wu and Zhong, 1999). The pharmacological action of these components is known as anticancer activity, anti-inflammatory, anti-diabetic effect. When these ingredients are directly measured in vitro using cancer cells, they have no activity, but when orally administered, they undergo metabolism of intestinal bacteria and converted to compound K, indicating strong cancer cytotoxicity and cancer metastasis inhibitory activity ((Shinkai et al., 1996; (Li et al., 2005).

Looking at the process of ginseng metabolism by the intestinal bacteria, first ginsenosides Rb1, Rb2, Rc, etc. of the protophenacanadiol-based compounds are metabolized to the compound K via the ginsenoside F2. This metabolic reaction is catalyzed by Bacteroides, Fusobacterium and Provetella. In addition, ginsenosides Re, Rg1, and Rf, which are protophenanatriol compounds, are metabolized to ginsenosides Rh1 or F1 by these genera strains, and further metabolized to protopanaxatriol (Bae et al., 2004, 2003). ).

Taking ginseng containing this converted ginsenoside can be converted to ginsenoside Rh2 and, moreover, protopanxadiol by intestinal bacteria.

However, intestinal bacteria that break down ginseng saponin may show differences in efficacy depending on the constitution and diet of a person. Therefore, those who cannot metabolize saponin of ginseng as described above can not convert the polarity of ginseng saponin into non-polar compound, so it is difficult to absorb ginseng saponin into the blood, and even if it is ingested, it is not easy to expect the efficacy. .

In order to solve the problems of the prior art as described above, the present invention provides a method for preparing fermented ginseng or fermented red ginseng containing a large amount of ginsenoside metabolites having various physiological activities by fermenting ginsenosides using microorganisms before ingestion. It aims to provide.

It is another object of the present invention to provide a method for preparing fermented ginseng or fermented red ginseng that can improve the absorption rate of ginsenosides and ginsenoside metabolites having various physiological activities.

In order to achieve the above object, the present invention is a situation mushroom ( Phellinus ginseng or red ginseng) linteus ) Provides a method for producing fermented ginseng or fermented red ginseng, characterized in that the fermentation by adding a mycelium.

In particular, the situation mushroom mycelium is Phellinus ( Phellinus) linteus ) SR-1 (KCTC 11503BP).

In addition, the situation mushroom mycelium cordyceps sinensis ), chaga ( Inonotus) obliquus ), Trenella fuciformis ), shiitake mushrooms ( Lentinus edodes ), leaf mushrooms ( Grifola It can also be used in combination with mushroom mycelia, such as frondosa ).

The fermentation is preferably performed for 3-5 days.

The fermented ginseng or fermented red ginseng of the present invention contains a large amount of ginsenoside metabolites having various physiological activities by fermenting ginsenosides using microorganisms before ingestion, and in the body of these ginsenosides and ginsenoside metabolites. Intake rate can be improved.

Hereinafter, the present invention will be described in detail.

Hereinafter, “saponin” described in the present specification means ginsenoside, that is, ginseng saponin, unless otherwise specified.

In addition, in the present specification, for convenience of description, the method of the present invention is described as being applied to ginseng or red ginseng, but the present invention may be applied to all ginseng processed in various forms, such as ginseng, misam, white ginseng, and red ginseng, which It is included in the scope of the present invention.

The present inventors have focused on the fact that the pharmacological effect is expressed when ginsenosides are metabolized by enterobacteriaceae, and as a result, the microorganisms are converted to a metabolite that is easy to consume ginsenosides before ingesting ginseng or red ginseng. As a result, it was confirmed that fermented ginseng or fermented red ginseng contains a large amount of ginsenoside metabolites which are easily absorbed by the body, and can significantly improve the absorption rate of ginsenosides and ginsenoside metabolites in the body. The invention was completed.

Fermented ginseng or fermented red ginseng of the present invention is characterized by fermentation by adding mycelium ( Phellinus linteus ) mycelium to ginseng or red ginseng.

The ginseng used in the present invention may use a variety of known ginseng, Korean ginseng ( Panax ginseng ), P. quiquefolius , P. notoginseng , P. japonicus , P. trifolium , P. pseudoginseng and P. vietnamensis Including but not limited to. In addition, the red ginseng used in the present invention may be prepared by processing the ginseng.

The ginseng or red ginseng may be used in various forms such as powder and extract. In particular, when the red ginseng is used in the form of an extract, it is better to use at a concentration of 15 brix or more in the increase of ginsenoside content and conversion of ginsenoside metabolites in the final fermented red ginseng.

According to the method of the present invention, first, inoculate situation mushroom mycelium to ginseng or red ginseng. The situation mushroom mycelium used in the present invention may be used mycelium itself, its culture solution, the concentrate of the culture solution, the dried product of the culture solution. At this time, the culture solution of the situation mushroom mycelium means a result of the culture in a conventional medium and conditions known in the art.

In particular, the situation mushroom mycelium is Phellinus ( Phellinus) linteus ) SR-1 (KCTC 11503BP) is preferred.

The Pelinus linteus ( Phellinus) linteus ) SR-1 (KCTC 11503BP) is isolated from situational mushrooms.

Specifically, the Felinus linteus ( Phellinus) linteus ) SR-1 (KCTC 11503BP) was diluted with mushroom extracts and cultured in a suitable medium to isolate strains predominantly cultured, determined the nucleotide sequence of their 5.8S rDNA, and other previously registered strains. Isolation strains were identified by measuring homology with them.

As a result, it was confirmed that the strain isolated from the situation mushroom extract was Phellinus linteus , and deposited on April 24, 2009 to the gene bank (KCTC) of the Korea Research Institute of Bioscience and Biotechnology as accession number KCTC 11503BP.

The amount of inoculation of the situation mushroom mycelium is not particularly limited, and specifically, may be inoculated at 1.0 to 4.0% (v / v) with respect to the total volume of ginseng or red ginseng, preferably inoculated at 2.0 to 4.0% (v / v) can do. Within the range of the inoculation, the growth rate of the strain is faster and better.

The situation mushroom mycelium is Cordyceps as needed sinensis ), chaga ( Inonotus) obliquus ), Trenella fuciformis ), Shiitake mushrooms ( Lentinus) edodes ), mushroom mycelium ( Grifola frondosa ), etc. can be used together. At this time, the inoculation amount of the mushroom mycelium is not particularly limited, but may be inoculated at 1.0 ~ 2.0% (v / v) with respect to the total volume of ginseng or red ginseng.

As described above, after inoculating mushroom mycelium or mushroom mycelium as needed, incubate for a predetermined time at a specific temperature. At this time, the culture temperature and time can be appropriately adjusted by those skilled in the art, specifically, it is good to perform for 3 to 5 days at 25 ~ 37 ℃. If the incubation time is within the above range, it is better to contain the largest ginsenosides and ginsenoside metabolites of fermented ginseng or fermented red ginseng.

Fermented ginseng or fermented red ginseng of the present invention prepared as described above contains a large amount of ginsenoside metabolite in the form of ginsenosides owned by ginseng or red ginseng and easily absorbed into the body, thereby fermenting ginseng or fermentation. Ginsenosides and ginsenoside metabolites can be significantly improved in the body when ingested red ginseng.

In particular, fermented ginseng or fermented red ginseng fermented and converted using the situation mushroom mycelium according to the present invention as described above Ginsenoside metabolism such as Rg3, Rg5, Rk1, CK, Rh1, Rg2 contained in ginseng or red ginseng before fermentation Ginsenoside metabolites of 1.5 to 3.0 times, preferably 2.0 to 2.6 times the total body content.

Fermented ginseng or fermented red ginseng of the present invention prepared as described above may be commercialized as it is, but in general, various ingredients are added to increase the flavor or make the product excellent in taste and aroma (eg, food, medicine, etc.) It can be blended into a final product.

The product refers to a natural product or a processed product containing one or more nutrients, and there is no limitation in the kind thereof, and the Phellinus linteus ) SR-1 (KCTC 11503BP), its culture solution, the concentrate of the culture solution, the dried product of the culture solution, etc., there is no particular limitation to the addition of other components. In addition, the components to be added and blended include various natural extracts, sugars, emulsifiers, sweeteners, acidulants, fruit juices and the like.

In the present invention, as an embodiment for the production of fermented ginseng or fermented red ginseng, mushroom mycelium pre-cultivated in PDB (Potato Dextrase Broth) to each red ginseng powder and red ginseng extract using red ginseng powder and red ginseng extract, specifically the situation Mushroom Mycelium ( Phellinus) Cordyceps , including linteus SR-1 (KCTC 11503BP) sinensis ), chaga ( Inonotus) obliquus ), Trenella fuciformis ), Shiitake mushrooms ( Lentinus) edodes and leaf mushroom ( Grifola) respectively inoculated and cultured mycelium frondosa) to prepare a fermented ginseng. As a result of evaluating the characteristics, ginsenosides and metabolite contents of red ginseng fermented by inoculating and cultivating each mushroom mycelium, the situation mushroom mycelium of mushroom mycelium is very useful for fermenting and converting ginsenosides contained in ginseng and red ginseng. It was confirmed.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

(Strains and Preculture )

The strains used in the examples for the preparation of fermented red ginseng were Cordyceps sinensis and Chaga mushrooms ( Inonotus ), which are mushroom mycelium possessed by the Department of Food and Nutrition, Korea. obliquus 26136, Inonotus obliquus 26147), Trenella fuciformis ), Shiitake mushrooms ( Lentinus) edodes ) and Grifola frondosa mycelium were used.

In addition, the mushroom mycelium was pre-incubated at 25 ° C. for 5 days using PDB (Potato Dextrase Broth, Difco Laboratories, St. Louis, USA).

Example  One. Felinus Linteus ( Phellinus linteus ) SR -One( KCTC  11503 BP Separation and Identification

(Strain isolation)

The fruiting bodies for separating the situation mushrooms were collected and used in the dead trees of the beech tree in Yasan, Pyeongchang-gun, Gangwon-do. Pure water separation of mycelium from the collected fruiting bodies was wiped with the alcoholic cap and the surface of the mushrooms, and the inner part of the tissue was cut and inoculated in water agar (Agar 20g, Water 1L) medium. While culturing in a 25 ℃ incubator, the mycelia were separated by continuously culturing only the mycelial region growing in the secretion of the brown-colored pigment in the second and third stages.

The morphological characteristics (shape, solidity, color, thickness) of the collected fruiting bodies were examined, and the morphology of the purely isolated mycelium was observed under a microscope after slide culture. In addition, laccase, tyrosinase, and peroxidase activity were measured by color reaction to confirm physiological characteristics. Lacase activity is 0.1 M α-naphthol (96% ethanol) solution and 0.1 M guaiacol (96% ethanol) solution. Tyrosinase activity is 0.1 M p-cresol (96% ethanol) solution. Silver 0.4% hydrogen peroxide and 1% pyrogallol, respectively, was added dropwise to the edge of the mycelium incubated in a MEA (malt extract agar) plate, and the discoloration was checked to determine the enzyme activity. In addition, in order to observe the discoloration degree of the hyphae by the alkaline solution, 4 to 1 (w / v) KOH solution was added to the aerial hyphae, and then discoloration was confirmed. Morphological and physiological characteristics of the isolated mushroom fruiting bodies and mycelium are shown in Table 1 below.

As shown in Table 1, the isolated fruiting body was horseshoe-shaped, the surface was black, and the inside of the lampshade with spores was yellowish brown. The fruiting layer was also thick and the tissue was very hard, demonstrating the morphological features of the typical Phellinus linteus (Ying et al., 1987; Larsen and Cobb-Poulle, 1988). On the other hand, the mycelium after the slide culture (slide culture) form of the mycelium (clamp connection) was not observed, but there were many branches. The color of the mycelium on the PDA medium was yellowish-brown color, and a purple-brown pigment was secreted around the mycelia.

The isolates showed all of the common characteristics of wood fungi, including laccase, tyrosinase, and peroxidase activity. When 4% KOH solution was added to the mycelium, the mycelium was yellowish-brown to purplish- brown), which had common physiological characteristics (Stalper, 1978) of wood fungi belonging to the genus Phellinus (Hymenochaetaceae).

(Isolation strain identification)

Mushroom DNA ITS1-5.8S rDNA was primers ITS1 (5'-TCCGTAGGTGAACCTGCGG-3 ') and ITS4 (5'-CCTCCGCTTATTGATATGC-3') (White, TJ, T. Bruns, S. Lee and J. Taylor 1990. Amplification and direct sequencing of fungi ribosomal RNA genes for phylogenetics.pp. 315-322, In Innis, MA, DH Gelfand, JJ Sninsky and TJ White (eds), PCR protocols. PCR amplification was performed using A guide to Methods and Applications, Academic Press, San Diego). PCR products were extracted using Wizard SV Gel and PCR clean-up system (Promega). Sequence analysis of PCR product was performed using Big Dye Terminator Cycle Sequence kit (Applied Biosystems, USA) and automatic DNA sequencer (Applied Biosystems).

Partial sequencing of the isolated strains obtained through nucleotide sequence analysis of 5.8S rDNA was analyzed by phylogenetic relationship by comparing the nucleotide sequences of other strains registered in GenBank using Blast network service, and the results are shown in FIG. Indicated. The alignment of each sequence was arranged using Clustal X software and Mega 3 program, and the schematic was prepared using the neighbor-joining method (Saitou, N. and M. Nei. 1987. The neighbor-joining method: a new method for reconstructing phylogenetic trees.Mol. Biol. Evol. 4 , 406-425).

As you can see from the phylogenetic tree, the isolate Phellinus linteus KCTC11503BP is Ph . KACC500411, Inonotus linteus SFCC10208, Ph . linteus SFC 970520-3, Ph . linteus As a result of the genetic characteristics of DGUM25007, Phellinus linteus ) strain.

In addition, as shown in Table 2 SR-1 is a situation mushroom ( Phellinus linteus ), Phellinus linteus ) was named SR-1, and was deposited on April 24, 2009, with the accession number KCTC 11503BP, to the Genetic Bank (KCTC) of the Korea Research Institute of Bioscience and Biotechnology.

Example  2. Fermented Red Ginseng Manufacture

Distilled water was added to the red ginseng extract (60brix), diluted to 18brix, and then adjusted to pH 6.0 to autoclave. Phellinus linteus, a mycelium mushroom mycelium, in the autoclaved red ginseng suspension linteus ) SR-1 (KCTC 11503BP) and mushroom mycelium pre-cultured in the PDB at 2% (v / v) level of the total culture solution, respectively, and then incubated for 5 days while stirring slowly at 25 ℃ red ginseng fermented product Prepared.

Example  3. Fermented Red Ginseng Manufacture

To 5 g of red ginseng powder purchased from Geumsan, 50 ml of distilled water was added and suspended, followed by autoclaving. Phellinus linteus, a mycelium mushroom mycelium, in the autoclaved red ginseng suspension linteus ) SR-1 (KCTC 11503BP) and the mushroom mycelium pre-cultured in the PDB at 2% (v / v) level of the total culture solution, respectively, and then incubated for 5 days while stirring slowly at 37 ℃ red ginseng fermentation product Prepared.

Comparative example  One

Except that the mushroom mycelium was not treated in the red ginseng suspension in Example 2 was carried out in the same manner as in Example 2.

Comparative example  2

Except that the mushroom mycelium was not treated in the red ginseng suspension in Example 3 was carried out in the same manner as in Example 3.

300 ml of 80% ethanol was added to each of the red ginseng fermentation products prepared in Examples 2 and 3 and Comparative Examples 1 and 2 to reflux for 3 hours to extract ginsenosides, and the reflux was concentrated to 30 ml. Using the red ginseng fermentation obtained in this way was used in the following experiment.

Experimental Example  1. Using red ginseng extract Red Ginseng Fermentation  Property evaluation

The polyphenol content, total sugar and acidic sugar content of the red ginseng fermentation of Example 2 and Comparative Example 1 were measured by the following method, and the results are shown in Table 3 below.

First, polyphenol content was measured according to the Folin Denis method (Dewanto, V., Wu, X., & Liu, RH (2002b) .Processed sweet corn has higher antioxidant activity.Journal of Agricultural and Food Chemistry, 50, 49594964.) Total and acid sugar contents were measured by phenolsulfuric acid method and Blumenkrantz and AsboeHansen method (Blumenkrantz, N. and AsboeHansen, G. (1973) Anal. Biochem., 54, 484).

As shown in Table 3, the pH before fermentation using mushroom mycelium was 5.60, but after 5 days of fermentation, the pH was reduced to 5.02-5.24. The solid content was 22.67% before fermentation, but decreased slightly to 19.73 ~ 21.87% after fermentation conversion by mushroom mycelium.

In the case of the total sugar content was not fermented using the mushroom mycelium (Comparative Example 1) showed a higher content compared to the fermented red ginseng of Example 2 fermented and converted by the mushroom mycelium at 444.79 mg / ㎖, Example 2 In case of fermented red ginseng, Phellinus linteus ) total sugar content was decreased except fermentation conversion using SR-1 (KCTC 11503BP). This result shows that the sugar of red ginseng extract was used as a carbon source for mushroom mycelial growth.

On the other hand, the acidic sugar content is 1307.07 ㎍ / ㎖ not fermented using the mushroom mycelium (Comparative Example 1), whereas Phellinus ( Phellinus) as a mushroom mycelium linteus ) SR-1 (KCTC 11503BP), Chaga mushroom mycelium ^{1 , 2} and fermented red ginseng fermented and converted by shiitake mycelium 1690.91 μg / ml, 1549.49 μg / ml, 1670.71 μg / ml and 2155.56 μg / ml, respectively. High content. Since the acid sugar contained in red ginseng is known as an immunoactive substance such as anticancer, the increase of these components is desirable.

In addition, in the case of the polyphenol content was not fermented using mushroom mycelium (Comparative Example 1) showed a high content compared to the fermented red ginseng of Example 2 fermented and converted by the mushroom mycelium.

Experimental Example  2. Using Red Ginseng Extract Red Ginseng Fermentation  gun Ginsenoside  Content and versus Carcass Content Determination

In order to analyze ginsenosides of the red ginseng fermentation products of Example 2 and Comparative Example 1, the analysis was carried out according to the following method using HPLC, and the results are shown in FIG. 2.

1 g of the fermented red ginseng concentrates of Example 2 and Comparative Example 1 were weighed, respectively, and 50 ml of 70% ethanol was added thereto, extracted twice in an incubator at 80 ° C., and filtered using Whatman # 1 paper. The filtrate was dried under reduced pressure using a vacuum condenser and dissolved by adding 50 ml of distilled water. 2 ml of diethyl ether was added to 1 ml of the solution, followed by centrifugation at 1500 rpm for 10 minutes to remove diethyl ether. Then, 1.5 ml of unsaturated butanol was added thereto, mixed, and the butanol layer was recovered. 1.5 ml of distilled water was added to the recovered butanol layer, which was collected by repetition three times, and the mixture was centrifuged to remove the water layer. The same procedure was repeated twice to wash water-soluble impurities. The butanol layer thus obtained was dried while injecting N ₂ gas at 40 ° C., 0.5 ml of methanol was added thereto, and then filtered through a 0.45 μm membrane filter to use as a sample for HPLC analysis. HPLC analysis was performed by ELSD using HPLC equipped with Prevail Carbohydrate ES 5μ column (Alltech, USA), and performed under the conditions as indicated in Tables 4 and 5 (Gradient Table) below. On the other hand, ginsenoside analysis was carried out 14 kinds of standards (compound K, Rh2, Rh1, Rg5, Rk1, Rg2, Rg3, Rg1, Rf, Re, Rd, Rb2, Rc) purchased from the Embossing Institute (Daedeok, Korea). , Rb2) was used to prepare a standard curve, and the content was calculated from each peak area ratio.

As shown in FIG. 2, the total ginsenoside content was 6020.0 μg / ml before fermentation (Comparative Example 1). However, in Example 2, the fungus mycelium, chaga ¹ mycelium, and shiitake mycelium were used. in the case of fermented red ginseng fermented transition it has had a total ginsenosides content was low compared with before the fermentation, the mycelium fungus, Phellinus mycelium of Phellinus rintewooseu (Phellinus linteus ) SR-1 (KCTC 11503BP), Chaga mushroom ² mycelium, and fermented red ginseng mycelium fermented by leaf mycelium showed a slightly higher content.

On the other hand, the most important when using red ginseng is the content of ginsenoside metabolites, the content of ginsenoside metabolites Rg3, Rg5, Rk1, compounds K (CK), Rh1 and Rg2 from the red ginseng fermentation products of Comparative Examples 1 and 2 As a result, before the fermentation (Comparative Example 1) was 1579.0㎍ / ㎖, in the case of Example 2 the content of ginsenoside metabolite increased to 2085.3 ~ 3977.9㎍ / ㎖ through the fermentation process by mushroom mycelia Could confirm. In particular, Phellinus ( Phellinus) , a mycelium mushroom mycelium linteus ) Fermented red ginseng fermented with SR-1 (KCTC 11503BP) showed the highest content of ginsenoside metabolites at 3977.9 ㎍ / mL.

Experimental Example  3. According to the concentration of red ginseng extract Red Ginseng Fermentation  gun Ginsenoside  Content and metabolite content

In Example 2 was added to distilled water in the red ginseng extract (60brix) the concentration of each of 5, 10, 15, 20brix then, the Phellinus linteus extract of mycelium for each rintewooseu (Phellinus contrast to linteus ) SR-1 (KCTC 11503BP) was inoculated and incubated for 9 days. Then, the ginsenoside content and metabolite content of the red ginseng fermentation solution were measured, and the results are shown in FIGS. 3 and 4. At this time, the analysis of ginsenosides was carried out in the same manner as in Experimental Example 2.

Experimental Results As shown in Figures 3 and 4, Phellinus linteus ( Phellinus) as a situation mushroom mycelium linteus ) Ginsenoside content and the degree of metabolite conversion were insignificant when the concentration of red ginseng extract was 5brix in SR-1 (KCTC 11503BP) culture, but the ginsenoside concentration was 15, 20birx when the concentration of red ginseng extract was 15, 20birx. It was confirmed that the side content and the metabolite conversion increased significantly. In particular, the highest ginsenoside content and metabolite conversion were shown on the 5th day of culture, and gradually decreased after 5 days.

Therefore, when inoculating red ginseng extract with Phellinus linteus SR-1 (KCTC 11503BP), which is a mycelium mushroom mycelium, it is most suitable to incubate 3 to 5 days by inoculating the green mushroom extract with 15 brix red ginseng extract. I could see.

Experimental Example  4. Using red ginseng powder Red Ginseng Fermentation  gun Ginsenoside  Content and script Sieve content measurement

Using ginseng powder, the total ginsenoside content and metabolite content of the red ginseng fermentation of Example 3 and Comparative Example 2 were measured in the same manner as in Experimental Example 2, and the results are shown in FIG. 5. At this time, the analysis of ginsenosides was carried out in the same manner as in Experimental Example 2.

As a result of the experiment, the total ginsenoside content was 5650.0 µg / ml before fermentation (Comparative Example 1). For Example 3 fermented ginseng in is white fungus mycelium, Chaga ^1,2 mycelium, in the case of the fermented ginseng fermented converted by the mushroom mycelium is've found low ginsenoside content or, fungus mycelium, Phellinus mycelium rintewooseu of Phellinus (Phellinus linteus ) fermented red ginseng fermented by SR-1 (KCTC 11503BP) and leaf mushroom mycelium showed a slightly higher content.

In addition, the content of ginsenoside metabolite was 1248.1 μg / ml before fermentation (Comparative Example 1), but in the case of the fermented red ginseng of Example 3, it increased to 1432.3-2590.2 μg / ml through the fermentation process with mushroom mycelia. Especially, Phellinus , a mycelium mushroom mycelium linteus ) fermented red ginseng fermented with SR-1 (KCTC 11503BP) showed the highest content of ginsenoside metabolites at 2584.7 ㎍ / mL.

As such, Phellinus , a mycelial mushroom mycelium, linteus ) SR-1 (KCTC 11503BP) showed the highest total ginsenoside content and metabolite content through fermentation conversion of ginsenosides in both red ginseng extract and red ginseng powder fermentation. Mycelium Phellinus linteus ) SR-1 (KCTC 11503BP) was found to have the best effect on the fermentation conversion of ginsenosides contained in red ginseng extract and red ginseng powder.

Experimental Example  5. According to the incubation time Red Ginseng Fermentation  gun Ginsenoside  Content and Metabolite  Content measurement

Phenus linteus ( Phellinus) , a mycelium mushroom mycelium showing excellent ginsenoside and metabolite content in Experimental Example 4 linteus ) SR-1 (KCTC 11503BP) was used to measure the total ginsenoside content and metabolite content according to incubation time, and the results are shown in FIG. At this time, the analysis of ginsenosides was carried out in the same manner as in Experimental Example 2.

Experimental results, as shown in Figure 6, Phellinus linteus ( Phellinus) as a mycelium mushroom mycelium linteus ) Fermented red ginseng converted to fermentation by SR-1 (KCTC 11503BP) increased the total ginsenoside content with fermentation time and showed the highest ginsenoside content at 3 and 5 days. The trend was shown. In addition, the contents of Rg1 and Rb1, the reference substances of red ginseng, showed similar changes with the total ginsenoside content. On the other hand, the content of ginsenoside metabolites tended to be similar to those of ginsenosides and Rg1 and Rb1.

Although the present invention has been described as the preferred embodiment mentioned above, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. The appended claims also cover such modifications and variations as fall within the spirit of the invention.

Figure 1 shows a schematic diagram of the situation mushroom separation strain according to an embodiment of the present invention.

Figure 2 is a graph showing the total ginsenoside content and metabolite content when the red ginseng fermentation and mushroom mycelium fermentation conversion of the red ginseng extract using the mushroom mycelium in accordance with an embodiment of the present invention.

Figure 3 is a graph showing the total ginsenoside content according to the concentration of red ginseng extract when the red ginseng fermentation and mycelium fermentation conversion of the red ginseng extract using the situation mushroom mycelium according to an embodiment of the present invention.

Figure 4 is a graph showing the content of ginsenoside metabolites according to the concentration of red ginseng extract when the red ginseng extract fermented and fermented with the mycelium extract using the situation mushroom mycelium according to an embodiment of the present invention.

Figure 5 is a graph showing the total ginsenoside content and metabolite content when the red ginseng fermentation and mushroom mycelium fermented red ginseng powder using mushroom mycelium according to an embodiment of the present invention.

Figure 6 is a graph showing the total ginsenoside content and metabolite content according to the incubation time of the red ginseng fermentation of red ginseng powder fermented using the situation mushroom mycelium according to an embodiment of the present invention.

Claims (9)

Ginsenoside metabolites (Rg3, Rg5, Rk1, compounds K, Rh1 and Rg2) contained in ginseng or red ginseng before fermentation by adding Phellinus linteus SR-1 (KCTC 11503BP) to ginseng or red ginseng Fermented ginseng or fermented red ginseng, characterized in that the fermentation to include 1.5 to 3.0 times the ginsenoside metabolite as an active ingredient after the total content of. delete The method of claim 1, The Phellinus linteus SR-1 (KCTC 11503BP) is Cordyceps sinensis , Chaga ( Inonotus obliquus ), Trenella fuciformis , Shiitake ( Lentinus edodes ), and Grifola frondosa Fermented ginseng or fermented red ginseng, characterized in that the mixture is added with any one or more selected mushroom mycelium. The method of claim 1, The fermentation method of the fermented ginseng or fermented red ginseng, characterized in that performed for 3 to 5 days. The method of claim 1, The ginseng or red ginseng is a method of producing fermented ginseng or fermented red ginseng, characterized in that the form of powder or extract. The method of claim 5, If the red ginseng extract form, the concentration of the fermented ginseng or fermented red ginseng, characterized in that at least 15brix. A fermented ginseng or fermented red ginseng prepared by the method of any one of claims 1 or 3 to 6. delete Food composition comprising fermented ginseng or fermented red ginseng prepared by the method of any one of claims 1 or 3 to 6 as an active ingredient.

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