KR101175693B1 - Natural Food Preservatives Containing Paeonia Radix Extract, Cinnamomum Cassia Blume Extract and Gallnut Extract - Google Patents

Abstract

Embodiments of the present invention provide a food preservative consisting of the earl extract, broiler extract and gallant extract. The extracts have antibacterial, antioxidant and anticancer effects, and can be used as natural food preservatives that are harmless to the human body.

Description

Natural Food Preservatives Containing Paeonia Radix Extract, Cinnamomum Cassia Blume Extract and Gallnut Extract}

Embodiments of the present invention relate to natural food preservatives harmless to the human body, including extract produced by solvent extraction, concentrated concentration under reduced pressure, broiler and broiler.

As economic margins increase due to industrial development, food has increased in quantity and quality. Accordingly, there is a greater demand for convenient food. In this context, the demand for fresh-sided vegetable foods is skyrocketing, which is accompanied by the use of food additives. However, at present, fresh chlorine-based preservatives are mostly used for the purpose of preserving vegetable foods, and the long-term use of these chemical preservatives has harmful effects on the human body due to their toxicity and irritation. Therefore, the invention of a natural food preservative harmless to the human body and rich in functionality is a must.

Formulations composed of natural products are known to be less toxic and irritating to the human body and their actions are generally mild and persistent, biodegradable and environmentally friendly. However, natural food preservatives developed to date have problems such as low economical or narrow antimicrobial spectrum or limited use range due to physical properties.

Therefore, embodiments of the present invention to solve the above problems, to provide a natural food preservative derived from natural products harmless to the human body.

In order to solve the above problems, embodiments of the present invention provides a food preservative and a method for preparing the same, which consists of Baekjak extract, broiler extract and galleng extract.

In addition, embodiments of the present invention provides a food preservation method comprising the step of combining the food preservative with a raw material in the food manufacturing process or processing to food.

Food preservatives consisting of Baekjak extract, broiler extract and galleng extract according to the embodiments of the present invention has an excellent bactericidal power at low concentrations harmless to the human body. Therefore, it is possible to minimize the problems caused by toxic and irritant chlorine preservatives.

Figure 1 is a photograph of the antimicrobial experiment results for each extract of Example 1. (Extract antimicrobial against A. E. coli , extract antimicrobial against B. B. cereus , extract antimicrobial against C. S. aureus )
Figure 2 is a graph of the experimental results for the antioxidant efficacy of the mixed extract of the Experimental Example 1 (Baekjak (No. 3): broiler (No. 1): five times (No. 1) = 2: 1: 7).
Figure 3 is a graph of the cytotoxicity test results of the mixed extract of Experimental Example 1 (Baekjak (No. 3): broiler (No. 1): five times (No. 1) = 2: 1: 7).
Figure 4 is a graph of the anticancer effect test results of the mixed extract of the Experimental Example 1 (Baekjak (No. 3): broiler (No. 1): five times (No. 1) = 2: 1: 7).

Embodiments of the present invention provide a food preservative consisting of the earl extract, broiler extract and gallant extract.

Paeonia Radix is the root of Peony (Paeonia albiflora P. and Paeonia lactiflora P.) and Paeonia obovata M., perennial plants of Paeoniaceae. Count is a white, blood, sedative, gynecological and external medicine, with 35 genera and 1,500 species distributed throughout the world. There are 106 genera of 21 genera. Ingredients include paeoniflorin, paeonol, paeonine, tannin, benzoic acid, benzoic acid, essential oils, resins, sugars, and the like.

Cinnamomum cassia Blume is a stem and branch bark of an evergreen tree, Cinnamomum loureirii or Cinnamomum cassia, belonging to the family Lauraceae. , Cineol, Linalool, Eugenol, etc., are known to have sedative and antibacterial effects.

In addition, the gall bladder is an insect lump made by locusts from the cicada aphid and parasitic on the leaves of the Rhododendron spruce. Diarrhea, prolapse, gastric ulcer, duodenal ulcer, dohan, oil well (遺精), blood stool, hematuria, stomatitis is known to be prescribed.

In accordance with the above-described effects, antibacterial, antioxidant and anti-cancer efficacy evaluations have been conducted using Baekjak, broilers and gallnuts, and various technologies have been developed for practical use, but inventions and attempts to develop them as natural food preservatives are insufficient. . The development of natural food preservatives has been associated with safety and efficiency issues.

Therefore, the inventors of the present invention, while studying the antibacterial, antioxidant and anticancer efficacy of natural products, prepared the extract of Baekjak, broiler, and gallnut at a low concentration harmless to the human body, the effect of each extraction condition directly The present invention was completed by confirming that the mixed extract has a better effect than the single extract.

According to the embodiments of the present invention, Baekjak, broiler and Mungja extract have excellent antibacterial activity. As a food preservative containing the same antibacterial activity, Escherichia coli ( E. coli ), Bacillus cereus (B. cereus), Staphylococcus aureus (S. aureus), Salmonella typhimurium (Salmonella typhi ), Salmonella galinarium ( Salmonella gallinarium), Salmonella typhimurium (Salmonella typhimurium ), Vibrio cholerae , Listeria (food poisoning), Staphylococcus epidermidis , Salmonella enteritidis , Pseudomonas aruginosa , but is not limited thereto.

In addition, the antimicrobial activity is better than that used alone when used in the form of a mixed extract combining them in an appropriate ratio.

In one embodiment of the present invention, the weight ratio of the earl extract, broiler extract and gallnut extract may be 1 to 2: 1 to 2: 3 to 8 when the concentration of each extract is equally matched. In other words, the food preservative of the present invention is characterized in that it comprises 1 to 2 parts by weight of Baekjak extract, 1 to 2 parts by weight of broiler extract and 3 to 8 parts by weight of gall extract.

The food preservative of the present invention refers to a composition having an effect of inhibiting harmful pathogenic microbial growth and killing, and having an activity of keeping or preserving food for a long time as compared to the untreated group. Specifically, but not limited to, it means a material that can be used as a browning agent, antioxidant, microbial growth inhibitors, fungicides, spices, seasonings, preservatives and the like of food.

Specific examples of the food to which the food preservative of the present invention may be applied include vegetables, fruits, dried or cut products of vegetables, fruit juices, vegetable juices, mixed juices of vegetables and fruits, chips, noodles, livestock processed foods, fish processed foods , Dairy foods, fermented milk foods, cereal foods, microbial fermented foods, bakery, condiments, meat processing, acidic beverages, licorice, herbs, etc., but are not limited thereto.

According to the embodiments of the present invention, the food preservative may include 0.001 to 30 parts by weight, 0.01 to 25 parts by weight or 0.1 to 20 parts by weight of Baekjak extract, broiler extract and gallnut extract relative to 100 parts by weight of the food preservative have. When the content of the mixed extract of the Baekjak extract, broiler extract and gallja extract is less than 0.001 parts by weight, there is almost no food preservation effect, when more than 30 parts by weight is not economical because the degree of increase in the effect of increasing the content is insignificant.

In addition, the food preservative of the present invention may contain, in addition to the above extracts, other ingredients that can give a synergistic effect to the main effect, preferably within the range of not impairing the main effect of the present invention. Specific examples include, but are not limited to, other additives for food hygiene purposes, such as organic acids such as lactic acid and inhibitors for microbial growth.

Food preservatives of the present invention can be formulated in various forms, such as liquid, solid, powder, etc. in a convenient and suitable manner to meet the food preservation needs.

Embodiments of the present invention comprises the steps of mixing and extracting each of the earl, broiler, and gallnut and the solvent for 30 minutes to 200 minutes at 50 to 90 ℃ heat extract;

Filtering each and concentrating under reduced pressure at 20 to 80 ° C. for 60 to 200 minutes;

Lyophilizing it; And

It provides a method for producing a food preservative consisting of the earl extract, broiler extract and gallnut extract comprising the same concentration of each extract, and mixing them.

Baekjak, broiler and gall used in the embodiments of the present invention can be used live or dried, and can also be used by grinding them.

In one embodiment of the present invention, the solvent of the heat extraction step may use at least one selected from the group consisting of water, lower alcohols having 1 to 6 carbon atoms, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane and hexane Can be.

The amount of the solvent is not particularly limited, but considering the extraction efficiency and economic efficiency, it may be used 1 to 20 times the weight of the extraction target material.

In one embodiment of the present invention, the preparation of Baekjak extract using 80 to 100 vol% or 90 to 100 vol% alcohol aqueous solution as the solvent, 60 to 200 minutes at 50 to 75 ℃, 55 to 70 ℃ or 55 to 65 ℃ Heat extraction for minutes, 90 minutes to 180 minutes or 120 minutes to 150 minutes is preferred.

In another embodiment of the present invention, when the broiler extract is prepared using an aqueous solution of 0 to 20 vol% or 0 to 10 vol% alcohol as the solvent, 60 to 200 minutes at 50 to 75 ℃, 55 to 70 ℃ or 55 to 65 ℃ Heat extraction for minutes, 90 minutes to 180 minutes or 120 minutes to 150 minutes is preferred.

In another embodiment of the present invention, when the gall bladder extract is prepared, it is preferable to use water, alcohol or a mixed solvent of water and alcohol as the solvent, and heat extraction at 50 to 90 ° C. for 30 to 200 minutes.

In another embodiment of the invention, the alcohol may be ethanol.

In one embodiment of the present invention, the temperature of the vacuum concentration step is 20 to 80 ℃, 40 to 60 ℃ or 45 to 55 ℃, the time may be 60 to 200 minutes, 80 to 180 minutes or 100 to 150 minutes. .

In one embodiment of the present invention, the temperature of the freeze drying step is -70 ℃ to -30 ℃ or -60 ℃ to -40 ℃, the drying period may be 1 to 3 days or 2 to 3 days.

However, the method of preparing the extract according to the present invention is not limited thereto, and it can be prepared by a general extraction method.

In addition, embodiments of the present invention provides a food preservation method comprising the step of combining the food preservative with the raw material in the food manufacturing process.

In addition, embodiments of the present invention provides a food preservation method comprising the step of treating the food preservative to food.

According to one embodiment of the present invention, the food preservative may be processed to be applied to the food evenly by dipping, dipping and stirring the food preservative, spraying the preservative, or directly mixing the food preservative of the present invention.

[Example]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example  1> each extract manufacturer

500 g of 70% ethanol (30% tertiary distilled water) was added to 50 g of each of the dried Baekjak, broilers, and gallnuts, and then extracted by heating at 80 to 85 ° C. for 180 minutes. The ethanol extract was filtered and concentrated under reduced pressure at 40 to 45 ° C. for 60 to 95 minutes using a rotary vacuum concentrator (RE-111, Buchi Co., Zurich, Switzerland), and finally the concentrated extract was freeze-dried ( Ilshin Lab Co., Seoul, Korea) was used to freeze-dried at -50 ° C for 48 hours to prepare dried Baekjak, broiler, gallnut extract.

Thereafter, it was dissolved in tertiary distilled water and used. Each concentration was shown as 123 μg / μl of broth, 156 μg / μl of broilers, and 198 μg / μl of lattices, respectively, which were used in the following experiments to adjust the final concentration to 100 μg / μl.

< Example  2> Extract By condition  Extract manufacturer

Solvent (100% water, 100% ethanol, 50% water / ethanol 50%), temperature (60 ℃, 70 ℃, 80 ℃), extraction time to establish extraction conditions with excellent antibacterial and other functions (antioxidant, anticancer) Three categories were set for each (1, 2, 3 hours), and 15 earl, broiler, and gallnut extracts were prepared according to the central synthesis scheme, and the overall extract preparation process was the same as in Example 1. Each condition is shown in Table 1 below.

Extraction condition Extraction solvent Extraction temperature Extraction time One 100% of water 60 ° C 2 hours 2 100% of water 80 ℃ 2 hours 3 Ethanol 100% 60 ° C 2 hours 4 Ethanol 100% 80 ℃ 2 hours 5 100% of water 70 ℃ 1 hours 6 100% of water 70 ℃ 3 hours 7 Ethanol 100% 70 ℃ 1 hours 8 Ethanol 100% 70 ℃ 3 hours 9 50% water + 50% ethanol 60 ° C 1 hours 10 50% water + 50% ethanol 60 ° C 3 hours 11 50% water + 50% ethanol 80 ℃ 1 hours 12 50% water + 50% ethanol 80 ℃ 3 hours 13 50% water + 50% ethanol 70 ℃ 2 hours 14 50% water + 50 ethanol 70 ℃ 2 hours 15 50% water + 50% ethanol 70 ℃ 2 hours

Hereinafter, by giving the above-mentioned number each condition refers to the extract for each condition extracted under each condition.

< Experimental Example  1> antimicrobial effect experiment

Antimicrobial experiments were measured by agar diffusion using a paper disc. Liquid medium for propagating the used strain and the target bacteria was used that is commonly used for the measurement of the inhibition of food preservatives are shown in Table 2. Especially Escherichia coli ( E. coli ) is a representative vegetable contamination indicator bacterium, Bacillus cereus ( B. cereus ) and Staphylococcus aureus ( S. aureus ) is a representative vegetable pathogenic indicator considered by the Food and Drug Administration.

division Test strain badge Incubation time Temperature Gram-positive bacteria Bacillus cereus Trypticase Soy Broth 18 hours 37 ℃ Staphylococcus aureus 16 hours Gram-negative bacteria Esherichia coli 15 hours

Pour 15-20 ml of Mueller Hinton II Agar, a solid medium dedicated to paper disc diffusion assay, into the culture dish, and harden, and place the sample solution to be measured on the paper disc (diameter: 6 mm). Μl was absorbed and then incubated for a certain time according to the assay culture conditions. Afterwards, the antimicrobial activity was examined through the method of measuring the growth inhibitory ring diameter formed. The results for each extract of Example 1 are shown in Figure 1, the results for the extract according to the conditions of Examples 1 and 2 are shown in Tables 3 to 5. Kanamycin (1.5 μg / μl) was used as a control.

Target Sample Growth hypocrisy E. coli
(ATCC 25922) B. cereus
(ATCC 14579) S. aureus
(ATCC 25923) Kanamycin (1.5 μg / μl) 26.45 ± 0.46 20.26 ± 0.54 21.33 ± 0.48 Earl extract (Example 1) 8.17 ± 0.34 11.69 ± 0.25 12.04 ± 0.29 Earl extract of each condition 1 - 8.36 ± 0.16 7.71 ± 0.19 Earl extract by condition 2 - 7.26 ± 0.18 6.80 ± 0.13 Earl extract of each condition 3 13.58 ± 0.16 12.16 ± 0.27 11.72 ± 0.07 Earl extract by condition 4 13.70 ± 0.31 11.12 ± 0.46 11.19 ± 0.07 Earl extract by condition 5 - 7.14 ± 0.47 6.74 ± 0.16 Earl extract by condition 6 - 8.97 ± 0.07 7.03 ± 0.12 Earl extract by condition 7 13.72 ± 0.26 11.44 ± 0.10 11.09 ± 0.35 Earl extract by condition 8 13.82 ± 0.15 11.82 ± 0.43 11.13 ± 0.09 Earl extract by condition 9 12.79 ± 0.38 11.25 ± 0.30 11.10 ± 0.17 Earl extract by condition 10 12.77 ± 0.46 11.55 ± 0.40 11.55 ± 0.36 Earl extract by condition 11 12.60 ± 0.59 11.41 ± 0.35 11.25 ± 0.15 Earl extract by condition 12 13.60 ± 0.38 11.22 ± 0.32 11.49 ± 0.14 Earl extract by condition 13 13.37 ± 0.40 11.57 ± 0.16 11.52 ± 0.42 Earl extract by condition 14 13.18 ± 0.32 11.54 ± 0.29 11.39 ± 0.24 Earl extract by condition 15 12.55 ± 0.31 11.56 ± 0.32 11.10 ± 0.18

Target Sample Growth hypocrisy E. coli
(ATCC 25922) B. cereus
(ATCC 14579) S. aureus
(ATCC 25923) Kanamycin (1.5 μg / μl) 27.49 ± 0.43 23.41 ± 0.61 22.58 ± 0.71 Broiler extract (Example 1) 8.18 ± 0.65 11.10 ± 0.99 9.49 ± 0.28 Broiler extracts by condition 1 - 12.51 ± 0.09 10.85 ± 0.23 Broiler extracts by condition 2 - 10.41 ± 0.31 9.23 ± 0.16 Broiler extracts by condition 3 - 10.56 ± 0.41 - Broiler extracts by condition 4 - 10.08 ± 0.51 - Broiler extracts by condition 5 - 11.36 ± 0.10 10.64 ± 0.32 Broiler Extracts by Condition 6 - 11.28 ± 0.32 10.32 ± 0.18 Broiler Extracts by Condition 7 - 9.66 ± 0.14 - Broiler extracts by condition 8 - 9.68 ± 0.16 - Broiler Extracts by Condition 9 - 11.65 ± 0.33 11.39 ± 0.37 Broiler Extracts by Condition 10 - 11.87 ± 0.18 11.21 ± 0.30 Broiler Extracts by Condition 11 - 11.88 ± 0.39 10.16 ± 0.13 Broiler Extracts by Condition 12 - 11.71 ± 0.49 10.22 ± 0.32 Broiler Extracts by Condition 13 - 12.19 ± 0.34 10.48 ± 0.31 Broiler Extracts by Condition 14 - 10.90 ± 0.63 10.67 ± 0.43 Conditional Broiler Extracts 15 - 11.87 ± 0.35 10.23 ± 0.35

Target Sample Growth hypocrisy E. coli
(ATCC 25922) B. cereus
(ATCC 14579) S. aureus
(ATCC 25923) Kanamycin (1.5 μg / μl) 27.00 ± 0.41 21.00 ± 0.60 21.26 ± 0.75 Gall bladder extract (Example 1) 20.38 ± 1.07 14.69 ± 0.41 15.89 ± 0.50 Glutinous extract by condition 1 19.95 ± 0.85 16.52 ± 0.60 16.95 ± 0.12 Glutinous Extract by Condition 2 20.28 ± 0.66 16.25 ± 0.62 16.86 ± 0.60 Glutinous Extract by Condition 3 19.21 ± 1.07 16.33 ± 0.35 16.12 ± 0.87 Glutinous Extract by Condition 4 19.89 ± 0.92 16.14 ± 0.72 16.66 ± 0.30 Gall bladder extract by condition 5 18.78 ± 0.23 16.86 ± 0.42 16.97 ± 0.38 Glutinous Extract by Condition 6 18.26 ± 0.85 16.58 ± 0.16 16.10 ± 0.25 Glutinous Extract by Condition 7 19.96 ± 0.24 16.48 ± 0.18 16.21 ± 0.18 Glutinous Extract by Condition 8 19.95 ± 0.58 16.62 ± 0.19 16.42 ± 0.13 Glutinous Extract by Condition 9 19.87 ± 0.47 16.18 ± 0.65 16.54 ± 0.36 Gall bladder extract by condition 10 20.01 ± 0.22 15.87 ± 0.49 17.29 ± 1.46 Malnutrition extract by condition 11 18.90 ± 1.04 15.76 ± 0.57 17.00 ± 0.11 Malnutrition extract by condition 12 20.21 ± 0.33 15.48 ± 0.52 17.01 ± 0.14 Malnutrition extract by condition 13 18.86 ± 0.72 15.84 ± 0.08 16.38 ± 0.21 Glutinous Extract by Condition 14 19.36 ± 0.44 16.07 ± 0.31 16.29 ± 0.19 Malnutrition extract by condition 15 19.55 ± 0.73 15.77 ± 0.13 16.55 ± 0.82

The earl extract (Example 1) showed slightly weaker antimicrobial activity against Gram-negative bacteria E. coli , while the diameter of growth-lowering ring was larger for Gram-positive bacteria B. cereus and S. aureus . It can be seen that. On the other hand, it was found that the earl extract of each condition (the earl extract extracted under the conditions 1 to 15 of Example 2) showed superior antimicrobial activity against Gram-negative bacteria E. coli than Gram-positive bacteria B. cereus and S. aureus . , E. coli showed better antibacterial activity than the earl extract of Example 1. In addition, as a result of evaluating the antibacterial activity of the earl extract according to the conditions, it was found that the extract extracted with ethanol mixture and ethanol 100% was superior to the 100% water extract.

Broiler extracts (Example 1) also showed slightly weaker antimicrobial activity against Gram-negative bacteria E. coli , while the diameter of growth-lowering ring showed greater antimicrobial activity against Gram-positive bacteria B. cereus and S. aureus . Could know. On the other hand, broiler extracts according to the conditions (broil extracts extracted under conditions 1 to 15 of Example 2) showed antibacterial activity comparable to that of the original broiler extract for B. cereus and S. aureus , but no antimicrobial activity against E. coli . And it was found.

In the case of gall bladder extract (Example 1), it showed excellent antimicrobial activity against E. coli compared to B. cereus and S. aureus , but it was found that it had excellent antimicrobial activity for all three types. In the case of the gall bladder extract extracted under conditions 1 to 15 of Example 2, the gall bladder extract of Example 1 showed better or better antibacterial activity for all assay bacteria.

In summary, in the extract according to the condition of Example 2, the earl of the extract was the most excellent activity of the third condition, the broiler and the gall showed the best activity of the first condition.

In addition, by performing an antimicrobial experiment for each composition ratio for the extract of Example 1, the antimicrobial activity of each composition ratio was measured by the same method. Three solvent extracts with the same concentrations of 100 μg / μl were mixed at the respective composition ratios below, followed by loading 20 μl per disc.

The results are shown in Table 6.

Target Sample Growth hypocrisy E. coli
(ATCC 25922) B. cereus
(ATCC 14579) S. aureus
(ATCC 25923) Kanamycin 20.74 ± 0.25 21.48 ± 0.70 21.78 ± 0.33 Earl (33.3 μg / μl) + Broiler (33.3 μg / μl) + Mellitus (33.3 μg / μl)
[Composition ratio = 1: 1: 1] 14.25 ± 0.01 13.74 ± 0.27 14.10 ± 0.12 Earl (60 μg / μl) + Broiler (20 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 3: 1: 1] 13.57 ± 0.16 13.43 ± 0.61 13.36 ± 0.22 Earl (20 μg / μl) + Broiler (20 μg / μl) + Mellitus (60 μg / μl)
[Composition ratio = 1: 1: 3] 18.33 ± 0.29 15.32 ± 0.26 15.58 ± 0.44 Earl (20 μg / μl) + Broiler (60 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 1: 3: 1] 13.62 ± 0.37 13.25 ± 0.12 13.12 ± 0.40 Earl (70 μg / μl) + Broiler (10 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 7: 1: 2] 13.78 ± 0.55 13.46 ± 0.25 13.31 ± 0.24 Earl (70 μg / μl) + Broiler (20 μg / μl) + Mellitus (10 μg / μl)
[Composition ratio = 7: 2: 1] 13.38 ± 0.27 11.74 ± 0.45 12.44 ± 0.42 Earl (20 μg / μl) + Broiler (10 μg / μl) + Mellitus (70 μg / μl)
[Composition ratio = 2: 1: 7] 18.80 ± 0.24 15.80 ± 0.44 16.20 ± 0.53 Earl (10 μg / μl) + Broiler (20 μg / μl) + Mellitus (70 μg / μl)
[Composition ratio = 1: 2: 7] 17.59 ± 0.55 15.76 ± 0.40 16.13 ± 0.82 Earl (20 μg / μl) + Broiler (70 μg / μl) + Gallnut (10 μg / μl)
[Composition ratio = 2: 7: 1] 12.35 ± 0.25 12.09 ± 0.33 12.50 ± 0.21 Earl (10 μg / μl) + Broiler (70 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 1: 7: 2] 13.65 ± 0.22 12.74 ± 0.12 13.72 ± 0.23

In addition, the antibacterial experiment was carried out for each composition ratio of the extracts according to the condition (Bakjak 3, broiler 1, 5 gall 1), the most excellent activity of the extract of Example 2, the antimicrobial activity of each composition ratio was measured by the same method. Three solvent extracts with the same concentrations of 100 μg / μl were mixed at the respective composition ratios below, followed by loading 20 μl per disc.

The results are shown in Table 7.

Target Sample Growth hypocrisy E. coli
(ATCC 25922) B. cereus (ATCC 14579) S. aureus (ATCC 25923) Kanamycin 20.81 ± 0.60 21.31 ± 0.33 21.81 ± 0.27 Earl (33.3 μg / μl) + Broiler (33.3 μg / μl) + Mellitus (33.3 μg / μl)
[Composition ratio = 1: 1: 1] 16.34 ± 0.72 14.35 ± 0.22 13.90 ± 0.33 Earl (60 μg / μl) + Broiler (20 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 3: 1: 1] 15.72 ± 0.09 13.80 ± 0.19 13.31 ± 0.08 Earl (20 μg / μl) + Broiler (20 μg / μl) + Mellitus (60 μg / μl)
[Composition ratio = 1: 1: 3] 19.06 ± 0.35 15.07 ± 0.23 15.02 ± 0.30 Earl (20 μg / μl) + Broiler (60 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 1: 3: 1] 16.20 ± 0.28 13.60 ± 0.23 13.24 ± 0.60 Earl (70 μg / μl) + Broiler (10 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 7: 1: 2] 16.26 ± 0.43 13.73 ± 0.11 13.57 ± 0.08 Earl (70 μg / μl) + Broiler (20 μg / μl) + Mellitus (10 μg / μl)
[Composition ratio = 7: 2: 1] 15.08 ± 0.76 13.49 ± 0.29 13.06 ± 0.35 Earl (20 μg / μl) + Broiler (10 μg / μl) + Mellitus (70 μg / μl)
[Composition ratio = 2: 1: 7] 19.09 ± 0.27 16.14 ± 0.30 15.80 ± 0.38 Earl (10 μg / μl) + Broiler (20 μg / μl) + Mellitus (70 μg / μl)
[Composition ratio = 1: 2: 7] 19.16 ± 0.63 15.49 ± 0.55 15.84 ± 0.18 Earl (20 μg / μl) + Broiler (70 μg / μl) + Gallnut (10 μg / μl)
[Composition ratio = 2: 7: 1] 14.23 ± 0.50 12.94 ± 0.19 13.00 ± 0.32 Earl (10 μg / μl) + Broiler (70 μg / μl) + Mellitus (20 μg / μl)
[Composition ratio = 1: 7: 2] 14.60 ± 0.25 13.35 ± 0.30 13.64 ± 0.55

Tables 6 and 7 above have a superior antimicrobial activity against all assays compared to the use of three extracts in combination, in particular the composition ratio of Baekjak: broiler: fivefold: 1: 1: 3, 2: 1: 7, or 1 At 2: 2, the antimicrobial activity is better. Particularly, among the mixed extracts according to the condition, Baekjak (No. 3): Broiler (No. 1): Ginseng (No. 1) = 2: 1: 7 when the antibacterial activity was more excellent, further experiments were conducted under these conditions.

< Experimental Example  2> minimum inhibitory concentration ( Minimum Inhibitory  Concentration, MIC ) Measure

Two times the minimum Inhibitory Concentration (MIC) of Baekjak, Broiler, and Ginseng Mixture Extract (Baekak (No. 3): Broiler (No. 1): Growja (No. 1) = 2: 1: 7) Evaluation was by dilution method. When the test bacteria were not grown, the OD value was measured by setting the intrinsic color of the extract as a standard, and the exact minimum inhibitory concentration was set by measuring and subtracting the OD value after the test bacteria were grown. OD value-standard OD value]. Finally, the measured OD 600 values were analyzed by statistical analysis with One-way ANOVA (Dunnett method). The experimental results are shown in Table 8.

Target Sample Inhibitory concentration (μg / mL ) E. coli
(ATCC 25922) B. cereus
(ATCC 14579) S. aureus
(ATCC 25923) Count, broiler, gall bladder extract

<100 <50 <50

The minimum inhibitory concentration for the gram-negative bacteria E. coli was 100 μg / mL and the minimum inhibitory concentration for the gram-positive bacteria B. cereus and S. aureus was 50 μg / mL.

< Experimental Example  3> Antioxidant efficacy test

Antioxidant efficacy of the mixed extract of the Experimental Example 1 (Baekjak (No. 3): Broiler (No. 1): Ginseng (No. 1) = 2: 1: 7) was evaluated by radical scavenging ability using DPPH assay. The results are shown in FIG. The radical scavenging ability was saturated at the concentration of 0.05 mg / mL, and the radical scavenging ability was excellent at low concentration.

In addition, a cell experiment was performed to confirm the antioxidant capacity of the mixed extract. After inducing direct oxidative damage in cells using hydroperoxide (H ₂ O ₂ ), the oxidative damage recovery ability of the mixed extract was evaluated by comparing cell viability using MTT assay. The result is as shown in FIG. The cell viability of the hydroperoxide treatment group was about 17%, whereas the cell viability of the mixed extract treatment group after hydroperoxide pretreatment was up to 45%, increasing cell survival by 28%.

< Experimental Example  4> Cytotoxicity Experiment

Cytotoxic Effects of Experimental Example 1 Mixed Extracts (Early Root (No. 3): Broiler (No. 1): Broiler (No. 1) = 2: 1: 7) Cell Survival Using Mouse Embryonic Fibroblast (MEF) Cells It was evaluated by the cell viability assay.

The results are shown in Fig. Compared with the control group, it shows a slight toxicity depending on the concentration, but the effect is weak.

< Experimental Example  5> Anticancer effect experiment

The anticancer efficacy of the mixed extract of Experimental Example 1 (counter (No. 3): broiler (No. 1): fivefold (No. 1) = 2: 1: 7) was investigated. Was evaluated by MTT assay.

The results are shown in FIG. The mixed extract reduced the survival rate of both cancer cells in a concentration-dependent manner, and the anticancer efficacy was confirmed to be excellent. In particular, it was confirmed that at the concentration of 1.0 mg / mL in liver cancer cells and 0.5 mg / mL in gastric cancer cells, the survival rate of cancer cells was reduced by 70% or more.

Having described the specific parts of the present invention in detail, it will be apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

Food preservative consisting of earl extract, broiler extract and gall bladder extract.
The method of claim 1,
The food preservative is a food preservative comprising 1 to 2 parts by weight of Baekjak extract, 1 to 2 parts by weight of broiler extract and 3 to 8 parts by weight of gall bladder extract.
The method of claim 1,
Wherein the earl extract, broiler extract and gallja extract is contained in 0.001 to 30 parts by weight relative to 100 parts by weight of food preservatives.
Mixing each of the white peony, broiler, and gallnut with a solvent to heat-extract the white peony, broiler and alleggella at 50 to 90 ° C. for 30 to 200 minutes;
Filtering each and concentrating under reduced pressure at 20 to 80 ° C. for 60 to 200 minutes;
Lyophilizing it; And
The method of preparing a food preservative of claim 1 comprising the step of equalizing the concentration of each extract, and mixing them.
The method of claim 4, wherein
The solvent of the Baekjak heat extraction step is an aqueous solution of 80 to 100 vol% alcohol, the temperature is 50 to 75 ℃, the time is 60 minutes to 200 minutes.
The method of claim 4, wherein
The solvent of the broiler heat extraction step is an aqueous alcohol solution, the temperature is 50 to 75 ℃, the time is 60 minutes to 200 minutes.
The method of claim 4, wherein
The solvent of the heating step 5 extraction step is a method of producing a food preservative, characterized in that water, alcohol or a mixed solvent of water and alcohol.
A food preservation method comprising the step of combining the food preservative of any one of claims 1 to 3 with the raw material in the food manufacturing process.
A food preservation method comprising the step of treating the food preservative of any one of claims 1 to 3.

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