KR101236789B1 - Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method thereof - Google Patents
Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method thereof Download PDFInfo
- Publication number
- KR101236789B1 KR101236789B1 KR1020090109942A KR20090109942A KR101236789B1 KR 101236789 B1 KR101236789 B1 KR 101236789B1 KR 1020090109942 A KR1020090109942 A KR 1020090109942A KR 20090109942 A KR20090109942 A KR 20090109942A KR 101236789 B1 KR101236789 B1 KR 101236789B1
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- extract
- fermentation
- fermented
- pediococcus pentosaceus
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 69
- 241000191996 Pediococcus pentosaceus Species 0.000 title claims abstract description 36
- 230000014101 glucose homeostasis Effects 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 147
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 134
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 134
- 238000000855 fermentation Methods 0.000 claims abstract description 70
- 230000004151 fermentation Effects 0.000 claims abstract description 70
- 230000000694 effects Effects 0.000 claims abstract description 32
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 30
- 241000208340 Araliaceae Species 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 229940107131 ginseng root Drugs 0.000 claims description 53
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 52
- 235000002789 Panax ginseng Nutrition 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 28
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 18
- 239000002904 solvent Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 7
- 235000013376 functional food Nutrition 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 4
- 239000000825 pharmaceutical preparation Substances 0.000 claims description 3
- 230000002265 prevention Effects 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 48
- 239000008103 glucose Substances 0.000 abstract description 47
- 230000002641 glycemic effect Effects 0.000 abstract description 12
- 201000009104 prediabetes syndrome Diseases 0.000 abstract description 8
- 208000002705 Glucose Intolerance Diseases 0.000 abstract description 7
- 206010018429 Glucose tolerance impaired Diseases 0.000 abstract description 7
- 241000192001 Pediococcus Species 0.000 abstract description 4
- 208000001280 Prediabetic State Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 208000035475 disorder Diseases 0.000 abstract description 2
- 208000013016 Hypoglycemia Diseases 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 description 131
- 239000000047 product Substances 0.000 description 36
- 230000003914 insulin secretion Effects 0.000 description 29
- 239000008280 blood Substances 0.000 description 27
- 210000004369 blood Anatomy 0.000 description 27
- 229930182494 ginsenoside Natural products 0.000 description 25
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 25
- 238000002360 preparation method Methods 0.000 description 24
- 239000002021 butanolic extract Substances 0.000 description 23
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 239000000469 ethanolic extract Substances 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 230000001965 increasing effect Effects 0.000 description 15
- 239000002609 medium Substances 0.000 description 15
- RWXIFXNRCLMQCD-JBVRGBGGSA-N (20S)-ginsenoside Rg3 Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1CC[C@]2(C)[C@H]3C[C@@H](O)[C@H]4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@@H]4[C@@](C)(O)CCC=C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RWXIFXNRCLMQCD-JBVRGBGGSA-N 0.000 description 14
- 210000002237 B-cell of pancreatic islet Anatomy 0.000 description 14
- 235000020710 ginseng extract Nutrition 0.000 description 13
- YURJSTAIMNSZAE-HHNZYBFYSA-N ginsenoside Rg1 Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(C[C@@H]([C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YURJSTAIMNSZAE-HHNZYBFYSA-N 0.000 description 13
- 229940125396 insulin Drugs 0.000 description 13
- 102000004877 Insulin Human genes 0.000 description 12
- 108090001061 Insulin Proteins 0.000 description 12
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 12
- 239000012153 distilled water Substances 0.000 description 12
- 210000004153 islets of langerhan Anatomy 0.000 description 12
- 102000004127 Cytokines Human genes 0.000 description 11
- 108090000695 Cytokines Proteins 0.000 description 11
- 235000021314 Palmitic acid Nutrition 0.000 description 10
- 230000030833 cell death Effects 0.000 description 10
- 235000014655 lactic acid Nutrition 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 10
- 244000005700 microbiome Species 0.000 description 10
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 9
- 108020004414 DNA Proteins 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 229930182490 saponin Natural products 0.000 description 9
- 235000017709 saponins Nutrition 0.000 description 9
- 150000007949 saponins Chemical class 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 239000006481 glucose medium Substances 0.000 description 8
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 230000006907 apoptotic process Effects 0.000 description 7
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 7
- 210000004185 liver Anatomy 0.000 description 7
- 210000003205 muscle Anatomy 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 210000001519 tissue Anatomy 0.000 description 7
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 7
- PYXFVCFISTUSOO-HKUCOEKDSA-N (20S)-protopanaxadiol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@H]([C@@](C)(O)CCC=C(C)C)[C@H]4[C@H](O)C[C@@H]3[C@]21C PYXFVCFISTUSOO-HKUCOEKDSA-N 0.000 description 6
- 108020004465 16S ribosomal RNA Proteins 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- YURJSTAIMNSZAE-UHFFFAOYSA-N UNPD89172 Natural products C1CC(C2(CC(C3C(C)(C)C(O)CCC3(C)C2CC2O)OC3C(C(O)C(O)C(CO)O3)O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O YURJSTAIMNSZAE-UHFFFAOYSA-N 0.000 description 6
- PYXFVCFISTUSOO-UHFFFAOYSA-N betulafolienetriol Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC(C(C)(O)CCC=C(C)C)C4C(O)CC3C21C PYXFVCFISTUSOO-UHFFFAOYSA-N 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- SWQINCWATANGKN-UHFFFAOYSA-N protopanaxadiol Natural products CC(CCC=C(C)C)C1CCC2(C)C1C(O)CC1C3(C)CCC(O)C(C)(C)C3CCC21C SWQINCWATANGKN-UHFFFAOYSA-N 0.000 description 6
- BBEUDPAEKGPXDG-UHFFFAOYSA-N protopanaxatriol Natural products CC(CCC=C(C)C)C1CCC2(C)C1C(O)CC3C4(C)CCC(O)C(C)(C)C4C(O)CC23C BBEUDPAEKGPXDG-UHFFFAOYSA-N 0.000 description 6
- 238000012163 sequencing technique Methods 0.000 description 6
- 241000894007 species Species 0.000 description 6
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical group O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 5
- 229920002527 Glycogen Polymers 0.000 description 5
- 241000700159 Rattus Species 0.000 description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 5
- 229940079593 drug Drugs 0.000 description 5
- 229940089161 ginsenoside Drugs 0.000 description 5
- 229940096919 glycogen Drugs 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 230000006654 negative regulation of apoptotic process Effects 0.000 description 5
- 206010022489 Insulin Resistance Diseases 0.000 description 4
- 230000034994 death Effects 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 230000028327 secretion Effects 0.000 description 4
- 230000000638 stimulation Effects 0.000 description 4
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 3
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 3
- 102000051325 Glucagon Human genes 0.000 description 3
- 108060003199 Glucagon Proteins 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 230000005856 abnormality Effects 0.000 description 3
- MASNOZXLGMXCHN-ZLPAWPGGSA-N glucagon Chemical compound C([C@@H](C(=O)N[C@H](C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H]([C@@H](C)O)C(O)=O)C(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](C)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CO)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CO)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](NC(=O)[C@H](CC=1C=CC=CC=1)NC(=O)[C@@H](NC(=O)CNC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](N)CC=1NC=NC=1)[C@@H](C)O)[C@@H](C)O)C1=CC=CC=C1 MASNOZXLGMXCHN-ZLPAWPGGSA-N 0.000 description 3
- 229960004666 glucagon Drugs 0.000 description 3
- 230000006698 induction Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 230000002093 peripheral effect Effects 0.000 description 3
- 239000008194 pharmaceutical composition Substances 0.000 description 3
- SHCBCKBYTHZQGZ-DLHMIPLTSA-N protopanaxatriol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2[C@@H](O)C[C@@]3(C)[C@]4(C)CC[C@H]([C@](C)(O)CCC=C(C)C)[C@H]4[C@H](O)C[C@@H]3[C@]21C SHCBCKBYTHZQGZ-DLHMIPLTSA-N 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- 108010074328 Interferon-gamma Proteins 0.000 description 2
- 102000015696 Interleukins Human genes 0.000 description 2
- 108010063738 Interleukins Proteins 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 108060008682 Tumor Necrosis Factor Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 210000001789 adipocyte Anatomy 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- 241000701837 bacterium K65 Species 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 230000037149 energy metabolism Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- FVIZARNDLVOMSU-UHFFFAOYSA-N ginsenoside K Natural products C1CC(C2(CCC3C(C)(C)C(O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O FVIZARNDLVOMSU-UHFFFAOYSA-N 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 2
- 238000003018 immunoassay Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 210000005229 liver cell Anatomy 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 210000000663 muscle cell Anatomy 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 210000000496 pancreas Anatomy 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 230000001012 protector Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000012453 sprague-dawley rat model Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000003390 tumor necrosis factor Human genes 0.000 description 2
- RWXIFXNRCLMQCD-CZIWJLDFSA-N (20R)-ginsenoside Rg3 Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1CC[C@]2(C)[C@H]3C[C@@H](O)[C@H]4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@@H]4[C@](C)(O)CCC=C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RWXIFXNRCLMQCD-CZIWJLDFSA-N 0.000 description 1
- CKUVNOCSBYYHIS-UHFFFAOYSA-N (20R)-ginsenoside Rg3 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(CCC3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1O CKUVNOCSBYYHIS-UHFFFAOYSA-N 0.000 description 1
- RAQNTCRNSXYLAH-RFCGZQMISA-N (20S)-ginsenoside Rh1 Chemical compound O([C@@H]1[C@H]2C(C)(C)[C@@H](O)CC[C@]2(C)[C@H]2C[C@@H](O)[C@H]3[C@@]([C@@]2(C1)C)(C)CC[C@@H]3[C@@](C)(O)CCC=C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RAQNTCRNSXYLAH-RFCGZQMISA-N 0.000 description 1
- FBFMBWCLBGQEBU-RXMALORBSA-N (2s,3r,4s,5s,6r)-2-[(2r,3r,4s,5s,6r)-2-[[(3s,5r,6s,8r,9r,10r,12r,13r,14r,17s)-3,12-dihydroxy-4,4,8,10,14-pentamethyl-17-[(2s)-6-methyl-2-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhept-5-en-2-yl]-2,3,5,6,7,9,11,12,13,15,16,17-dodecah Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(C[C@@H]([C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O FBFMBWCLBGQEBU-RXMALORBSA-N 0.000 description 1
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- KZEVSDGEBAJOTK-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[5-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CC=1OC(=NN=1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O KZEVSDGEBAJOTK-UHFFFAOYSA-N 0.000 description 1
- JQMFQLVAJGZSQS-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JQMFQLVAJGZSQS-UHFFFAOYSA-N 0.000 description 1
- YJLUBHOZZTYQIP-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=N2 YJLUBHOZZTYQIP-UHFFFAOYSA-N 0.000 description 1
- XIRZPICFRDZXPF-GCIIHGAUSA-N 20(R)-Ginsenoside Rg3 Natural products CC(=CCC[C@](C)(O)[C@H]1CC[C@]2(C)[C@@H]1[C@H](O)C[C@@H]3[C@@]4(C)CC[C@H](O[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O[C@H]6O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]6O)C(C)(C)[C@@H]4[C@@H](O)C[C@@]23C)C XIRZPICFRDZXPF-GCIIHGAUSA-N 0.000 description 1
- FBFMBWCLBGQEBU-GYMUUCMZSA-N 20-gluco-ginsenoside-Rf Natural products O([C@](CC/C=C(\C)/C)(C)[C@@H]1[C@H]2[C@H](O)C[C@H]3[C@](C)([C@]2(C)CC1)C[C@H](O[C@@H]1[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O2)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@H]1C(C)(C)[C@@H](O)CC[C@]31C)[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FBFMBWCLBGQEBU-GYMUUCMZSA-N 0.000 description 1
- CONKBQPVFMXDOV-QHCPKHFHSA-N 6-[(5S)-5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-2-oxo-1,3-oxazolidin-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C[C@H]1CN(C(O1)=O)C1=CC2=C(NC(O2)=O)C=C1 CONKBQPVFMXDOV-QHCPKHFHSA-N 0.000 description 1
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N Arbutin Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 102000029816 Collagenase Human genes 0.000 description 1
- 108060005980 Collagenase Proteins 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000186394 Eubacterium Species 0.000 description 1
- 229920001917 Ficoll Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- UFNDONGOJKNAES-UHFFFAOYSA-N Ginsenoside Rb1 Natural products CC(=CCCC(C)(OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CC(O)C45C)C UFNDONGOJKNAES-UHFFFAOYSA-N 0.000 description 1
- HYPFYJBWSTXDAS-UHFFFAOYSA-N Ginsenoside Rd Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1O)C2CCC3(C)C4CCC5C(C)(C)C(CCC5(C)C4CC(O)C23C)OC6OC(CO)C(O)C(O)C6OC7OC(CO)C(O)C(O)C7O)C HYPFYJBWSTXDAS-UHFFFAOYSA-N 0.000 description 1
- RAQNTCRNSXYLAH-UHFFFAOYSA-N Ginsenoside Rh1 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(C3)C)(C)C1C(O)CC2C1(C)CCC(O)C(C)(C)C1C3OC1OC(CO)C(O)C(O)C1O RAQNTCRNSXYLAH-UHFFFAOYSA-N 0.000 description 1
- 108010033040 Histones Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010056997 Impaired fasting glucose Diseases 0.000 description 1
- 102100037850 Interferon gamma Human genes 0.000 description 1
- 102000008070 Interferon-gamma Human genes 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 108091028043 Nucleic acid sequence Proteins 0.000 description 1
- 108010047956 Nucleosomes Proteins 0.000 description 1
- 235000002791 Panax Nutrition 0.000 description 1
- 241000208343 Panax Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- PBCJIPOGFJYBJE-UHFFFAOYSA-N acetonitrile;hydrate Chemical compound O.CC#N PBCJIPOGFJYBJE-UHFFFAOYSA-N 0.000 description 1
- 230000009603 aerobic growth Effects 0.000 description 1
- 238000000246 agarose gel electrophoresis Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940089837 amygdalin Drugs 0.000 description 1
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 description 1
- 230000009604 anaerobic growth Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000002583 anti-histone Effects 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- 229960000271 arbutin Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 210000000013 bile duct Anatomy 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229960002424 collagenase Drugs 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 108091036078 conserved sequence Proteins 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000001086 cytosolic effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000667 effect on insulin Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 description 1
- 238000000105 evaporative light scattering detection Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- FVIZARNDLVOMSU-IRFFNABBSA-N ginsenoside C-K Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O FVIZARNDLVOMSU-IRFFNABBSA-N 0.000 description 1
- GZYPWOGIYAIIPV-JBDTYSNRSA-N ginsenoside Rb1 Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)O[C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O5)O)CC[C@]4(C)[C@H]3C[C@H]2O)C)(C)CC1)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GZYPWOGIYAIIPV-JBDTYSNRSA-N 0.000 description 1
- TXEWRVNOAJOINC-UHFFFAOYSA-N ginsenoside Rb2 Natural products CC(=CCCC(OC1OC(COC2OCC(O)C(O)C2O)C(O)C(O)C1O)C3CCC4(C)C3C(O)CC5C6(C)CCC(OC7OC(CO)C(O)C(O)C7OC8OC(CO)C(O)C(O)C8O)C(C)(C)C6CCC45C)C TXEWRVNOAJOINC-UHFFFAOYSA-N 0.000 description 1
- 230000004110 gluconeogenesis Effects 0.000 description 1
- 230000009229 glucose formation Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229960003130 interferon gamma Drugs 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- COTNUBDHGSIOTA-UHFFFAOYSA-N meoh methanol Chemical compound OC.OC COTNUBDHGSIOTA-UHFFFAOYSA-N 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 210000001623 nucleosome Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007410 oral glucose tolerance test Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 230000004053 pancreatic β cell dysfunction Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- UOJAEODBOCLNBU-UHFFFAOYSA-N vinaginsenoside R4 Natural products C1CC(C2(CC(O)C3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)OC4C(C(O)C(O)C(CO)O4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O UOJAEODBOCLNBU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
본 발명은 신규한 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)(이하 K-65로 약칭함) 및 상기 균주를 이용한 인삼 발효물의 제조방법에 관한 것으로서 보다 상세하게는 인삼을 발효시킬 수 있는 신규한 K-65 및 상기 균주로 인삼을 발효시켜 포도당 항상성 개선에 적용할 수 있는 인삼 발효 추출물 및 이의 제조방법에 관한 것이다.The present invention relates to a novel Pediococcus pentosaceus K-65 strain (Pediococcus pentosaceus K-65) (KFCC11462P) (hereinafter abbreviated as K-65) and a method for producing ginseng fermented product using the strain. The present invention relates to a ginseng fermented extract and a method for preparing the same, which can be applied to improve glucose homeostasis by fermenting ginseng with a novel K-65 capable of fermenting ginseng.
본 발명의 인삼을 K-65로 발효시켜 얻은 인삼 발효 추출물은 당항상성 유지 혹은 개선 효과가 우수하여 공복혈당장애자, 내당능장애자, 당뇨병 전단계로 진단받은 자 및 당뇨병 환자의 치료 및/또는 예방에 효과가 있다. The ginseng fermented extract obtained by fermenting ginseng of the present invention with K-65 has an excellent effect on maintaining or improving glycemic effects and is effective in treating and / or preventing fasting glucose disorders, impaired glucose tolerance, prediabetes, and diabetic patients. have.
페디오코커스 펜토사시우스 케이-65 균주, 인삼 발효, 포도당 항상성, 당뇨병, 혈당강하 Pediococcus pentosassius K-65 strain, ginseng fermentation, glucose homeostasis, diabetes, hypoglycemia
Description
본 발명은 신규한 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)(이하 K-65로 약칭함), 상기 균주를 이용한 인삼 발효 추출물 및 이의 제조방법에 관한 것으로서 보다 상세하게는 인삼을 발효시킬 수 있는 신규한 K-65 및 상기 균주로 인삼을 발효시켜 포도당 항상성 개선에 적용할 수 있는 인삼 발효 추출물 및 이의 제조방법에 관한 것이다.The present invention relates to a novel Pediococcus pentosaceus K-65 strain (Pediococcus pentosaceus K-65) (KFCC11462P) (hereinafter abbreviated as K-65), a ginseng fermentation extract using the strain and a method for preparing the same. In detail, the present invention relates to a ginseng fermented extract and a method for preparing the same, which can be applied to improve glucose homeostasis by fermenting ginseng with a novel K-65 capable of fermenting ginseng and the strain.
인삼은 식물 분류학상 오가과(Araliaceae) 인삼속(Panax)에 속하는 다년생 숙근초로서 지구상에 약 11종이 알려져 있으며, 대표적인 종으로 고려인삼 (Panax ginseng C.A. Meyer)은 아시아 극동 지역 (한국, 북만주, 러시아 일부)에 자생한 다.Panax ginseng is a perennial root of the genus Araliaceae in the genus Panax , and about 11 species are known on the earth.Panax ginseng CA Meyer is a representative species of Panax ginseng (Panax ginseng CA Meyer). Grows wild).
인삼은 제1형 및 제2형 당뇨병 모델 동물에서 당항상성 개선 효과가 있다는 보고가 있다(Kimura et al., J. Pharmacobio-Dyn. 1981, 4, 410-417; Kimura et al., J. Pharmacobio-Dyn. 1981, 4, 402-409; Yokozawa et al., Chem. Pharm. Bull., 1985, 33, 869-872; Kimura et al., Phytotherpy Res. 1999, 13, 484-488 Kimura et al., Phytotherpy Res. 1999, 13, 484-488; Kimura et al., J. Pharmacobio-Dyn. 1981, 4, 907-915; Chung et al., Arch. Pharmacal. Res. 2001, 24, 214-218; Dey et al., Phytomedicine 2003, 10, 600-605). 또한, 인삼은 인체 실험에서도 당항상성 개선 효과가 있다는 보고가 있다(Sievenpiper et al., Diabetes 2003, 52(Suppl.1), A387; Vuksan et al., Diabetes 2003, 52(Suppl. 1), A137).Ginseng has been reported to have anti-diabetic effects in type 1 and type 2 diabetic animals (Kimura et al., J. Pharmacobio-Dyn. 1981, 4, 410-417; Kimura et al., J. Pharmacobio Dyn. 1981, 4, 402-409; Yokozawa et al., Chem. Pharm. Bull., 1985, 33, 869-872; Kimura et al., Phytotherpy Res. 1999, 13, 484-488 Kimura et al. , Phytotherpy Res. 1999, 13, 484-488; Kimura et al., J. Pharmacobio-Dyn. 1981, 4, 907-915; Chung et al., Arch. Pharmacal.Res. 2001, 24, 214-218; Dey et al., Phytomedicine 2003, 10, 600-605). In addition, ginseng has been reported to improve the sugar always in human experiments (Sievenpiper et al., Diabetes 2003, 52 (Suppl. 1), A387; Vuksan et al., Diabetes 2003, 52 (Suppl. 1), A137 ).
인삼의 성분으로는 사포닌(saponin), 페놀성 성분, 폴리아세칠렌 성분, 알칼로이드 성분, 다당체 등이 알려져 있다. 특히 사포닌 성분은 인삼 특이 성분으로 진세노사이드(ginsenosides)라 칭하며 30종 이상이 알려져 있으며, 인삼 약효에 있어서 가장 중요한 역할을 하는 것으로 알려져 있다(박종대, 1997. 고려인삼의 화학성분에 관한 고찰. "고려인삼 연구 20년사" 고려인삼학회 p. 69-112). As the components of ginseng, saponin, phenolic component, polyacexylene component, alkaloid component, polysaccharide and the like are known. In particular, saponin is a ginseng-specific ingredient called ginsenosides, and more than 30 kinds are known, and it is known to play the most important role in ginseng medicinal efficacy (Park Jong-dae, 1997. Consideration on the chemical composition of Korean ginseng. " 20 Years of Korean Ginseng Research "Korean Ginseng Society p. 69-112).
인삼에 있는 사포닌을 의미하는 진세노사이드는 인삼 건조량의 약 5％를 차지하며, 트리터페노이드(triterpenoid) 계열의 다마란(dammarane) 골격에 포도당(glucose), 아라비노오스(arabinose), 자일로오스(xylose), 람노오스(rhamnose) 등이 결합되어 있는 중성 배당체이다. 비당부분에 붙어있는 -OH의 수에 따라 2개인 (3, 12번 위치) 경우 프로토파낙사디올 (protopanaxadiol; PPD) 계열 사포닌, 3개인 (3, 6, 12번 위치) 경우 프로토파낙사트리올 (protopanaxatriol; PPT) 계열 사포닌이라 한다. PPD과 PPT의 R1, R2, R3 위치의 -OH에 glucose, arabinose, xylose, rhamnose 등이 결합된다. 30종 이상의 진세노사이드가 인삼으로부터 분리 보고되었으나 실제 인삼을 추출하여 분석할 때 상당한 양이 검출되는 것은 Rb1, Rb2, Rc, Rd, Re, Rg1의 6종이 전체 사포닌의 90％ 이상을 차지하고 있으며 나머지 사포닌 성분들은 그 함량이 낮다. Ginsenoside, meaning saponin in ginseng, accounts for about 5% of ginseng dry weight, and contains glucose, arabinose, and xyl on the triterpenoid dammarane skeleton. It is a neutral glycoside that is combined with xylose and rhamnose. Protopanaxadiol (PPD) family saponins for two (3, 12) depending on the number of -OH attached to the non-sugar moiety, Protopananatriol for three (3, 6, 12) (protopanaxatriol; PPT) family is called saponin. Glucose, arabinose, xylose, rhamnose are bound to -OH at the R1, R2 and R3 positions of PPD and PPT. More than 30 species of ginsenosides have been reported from ginseng, but a significant amount of ginseng was detected when extracting and analyzing ginseng. Six species of Rb1, Rb2, Rc, Rd, Re, and Rg1 accounted for more than 90% of the total saponin. Saponin components are low in content.
진세노사이드는 인체내에서 그대로 흡수되는 것이 아니라 인체 장내 Bacteriodes, Fusobactrium, Eubacterium, Provetella 종 등의 미생물에 의하여 분해되어 그 대사체가 흡수된다(Chi et al., 2005). 진세노사이드 Rb1의 경우, 장내 미생물에 의해 진세노사이드 Rd, 컴파운드 케이(compound K; 이하 C-K로 약칭함)와 프로토파낙사디올로 순차적으로 전환된다. PPD계 진세노사이드인 Rb1, Rb2, Rc, Rd는 장내에서 20-O-β-D-glucopyranosyl-20(S)-protopanaxadiol(C-K)로 대사되어 흡수된다(Akao et al., 1998). PPT계 진세노사이드인 진세노사이드 Re, Rf, Rg1은 장내에서 Rh1, F1, protopanaxatriol로 대사된다(Hasegawa 2004; Tawab et al., 2003). Rb1, Rb2, Rc, Rd 등은 장내 미생물에 의하여 20(R)-/20(S)-ginsenoside Rg3로 전환되며 (Cheng et al., Phytochemistry 2008), Rg3는 장내 미생물에 의하여 Rh2로 전환된다(Su et al., J Mol Cat B: Enzymatic 2006).Ginsenosides are not absorbed in the human body, but are degraded by microorganisms such as Bacteriodes, Fusobactrium, Eubacterium, and Provetella species in the human intestine to absorb their metabolites (Chi et al., 2005). In the case of ginsenoside Rb1, it is sequentially converted to ginsenoside Rd, compound K (hereinafter abbreviated as C-K) and protopanaxadiol by intestinal microorganisms. PPD ginsenosides Rb1, Rb2, Rc, Rd are metabolized and absorbed by 20-O-β-D-glucopyranosyl-20 (S) -protopanaxadiol (C-K) in the intestine (Akao et al., 1998). Ginsenosides Re, Rf, and Rg1, which are PPT-based ginsenosides, are metabolized to Rh1, F1 and protopanaxatriol in the intestine (Hasegawa 2004; Tawab et al., 2003). Rb1, Rb2, Rc, Rd are converted into 20 (R)-/ 20 (S) -ginsenoside Rg3 by enteric microorganisms (Cheng et al., Phytochemistry 2008), and Rg3 is converted to Rh2 by enteric microorganisms ( Su et al., J Mol Cat B: Enzymatic 2006).
진세노사이드를 분해하는 장내 미생물은 사람의 체질, 식습관에 따라 그 존재의 유무와 보유하고 있는 정도가 다르며, 대사 산물로 전환하는 전환율에 차이가 있어서 인삼을 섭취한 후 저마다 효능의 차이가 나타날 수 있다. 장내 미생물 균총이 다르기 때문에 진세노사이드의 전환율과 생체 이용율은 다를 수 밖에 없다(J. Pharm. Pharmacol., 50, pp.1155-1160, 1998). 따라서 장내 미생물의 차이로 인한 효능과 흡수율의 차이를 없애기 위해, 진세노사이드를 대사하는 미생물을 발굴하는 것이 필요하다.Intestinal microorganisms that break down ginsenosides differ in their presence and retention according to human constitution and dietary habits, and there is a difference in the conversion rate to metabolites. have. Due to different intestinal microflora, ginsenoside conversion and bioavailability are inevitably different (J. Pharm. Pharmacol., 50, pp. 1155-1160, 1998). Therefore, in order to eliminate the difference in efficacy and absorption rate due to the difference between the intestinal microorganisms, it is necessary to find a microorganism that metabolizes ginsenosides.
한편 인삼의 효능 발현에 진세노사이드가 기인하는 것은 사실이지만 단일 진세노사이드에 의한 것이라기 보다는 여러 개의 진세노사이드에 의한 복합적인 작용이라는 견해가 우세하다. 따라서 진세노사이드를 대사시키는 미생물도 단일 진세노사이드를 전환시키는 미생물보다는 진세노사이드를 복합적으로 전환시키는 미생물이 더 유용할 수 있다.On the other hand, ginsenosides are due to the ginseng side effect, but the view that the ginsenoside is a complex action rather than a single ginsenoside is predominant. Therefore, microorganisms that metabolize ginsenosides may be more useful than microorganisms that convert ginsenosides in combination.
인체가 항상 필요로 하는 포도당은 몸 속에서 혈당으로 존재하는데 공복시에는 간, 근육 및 지방에 저장된 포도당이 다시 혈액으로 방출되고 식사를 하면 약 2∼3시간 동안 위장관에서 흡수된 다량의 포도당이 혈액을 거쳐 간, 근육 및 지방에 저장된다. 이러한 체내 에너지 대사가 자동으로 조절되는 것은 바로 췌장 베타세포에서 분비되는 인슐린의 양을 조절함으로써 이루어지게 된다(이현철 등. 당뇨병 백과, 가림출판사, 2007년, p.34).Glucose, which is always needed by the human body, exists as a blood sugar in the body. When fasting, glucose stored in the liver, muscles and fats is released into the blood, and when eaten, a large amount of glucose absorbed from the gastrointestinal tract for about 2 to 3 hours is used for blood. Stored in the liver, muscles and fat. This automatic regulation of energy metabolism in the body is achieved by controlling the amount of insulin secreted from pancreatic beta cells (Lee Hyun-Chul et al., Encyclopedia of Diabetes, 2007, p. 34).
체내에서 혈당(blood glucose)은 80∼120mg/dL으로 항상 일정하게 유지되는데, 이 현상을 포도당 항상성(glucose homeostasis; 이하 당항상성이라 약칭함)이라고 한다. 인체가 당항상성을 유지하는 과정에는 췌장의 베타(β)세포와 알파(α)세포에서 각각 분비되는 인슐린(insulin)과 글루카곤(glucagon)이 관여한다. 식사 직후에는 혈당이 상승하고 이때 분비된 인슐린은 간, 근육, 지방세포 등의 말초조직에 포도당을 에너지원으로 사용할 수 있게 공급하고, 또한 간 및 근육에 포도당을 글리코겐 (glycogen)으로 저장시켜 혈당을 정상화시킨다. 공복에는 혈당이 저하되고 이때 글루카곤이 분비되어 간에서 글리코겐이 포도당으로 분해되어 혈당을 정상화시킨다 (Miyazaki Y, Glass L, Triplitt C, Wajcberg E, Mandarino LJ, DeFronzo RA.2002. Am J Physiol Endocrinol Metab 283, E1135-43). 공복 기간이 길어지면 간의 글리코겐이 고갈되고, 아미노산 등의 당신생합성(gluconeogenesis) 전구체가 간에서 포도당으로 전환되어 혈당을 정상으로 유지시킨다.Blood glucose in the body is always kept constant at 80-120 mg / dL. This phenomenon is called glucose homeostasis. In the process of maintaining the human body glycemic insulin (insulin) and glucagon (glucagon) secreted from the beta (β) cells and alpha (α) cells of the pancreas, respectively. Immediately after a meal, blood sugar rises, and insulin secreted at this time supplies glucose to the peripheral tissues such as liver, muscle, and fat cells to be used as an energy source, and glucose is stored in the liver and muscle as glycogen (glycogen). Normalize Fasting lowers blood sugar and glucagon is secreted at this time to break down glycogen into glucose in the liver to normalize blood sugar (Miyazaki Y, Glass L, Triplitt C, Wajcberg E, Mandarino LJ, DeFronzo RA.2002. Am J Physiol Endocrinol Metab 283 , E1135-43). When the fasting period is longer, glycogen is depleted in the liver, and gluconeogenesis precursors such as amino acids are converted to glucose in the liver to keep blood sugar normal.
당항상성을 유지하는 기능이 저하되면 공복 혈당(fasting glucose)이나 식후 혈당(postprandial glucose)이 조금씩 오르거나 오른 상태가 되어 있는 내당능장애(耐糖能障碍; glucose intolerance)의 단계로 넘어간다. 내당능장애는 사람에 따라서 수개월간 지속되거나 수년에서 10년 이상 지속되기도 한다. 내당능장애 상태가 모두 당뇨병 단계로 진행되지는 않는다. 그러나 내당능장애 상태에서 당항상성을 유지하는 기능 저하가 계속되면 제2형 당뇨병이 발병한다.When the function of maintaining the glycemic state is reduced, fasting glucose or postprandial glucose rises or rises to a state of glucose intolerance (耐 糖 能 障碍; glucose intolerance) is a step up. Impaired glucose tolerance lasts for months or even for years to 10 years, depending on the person. Not all glucose tolerance states progress to the diabetic stage. However, type 2 diabetes develops if the hypoglycemic function continues to be impaired in glucose tolerance.
제2형 당뇨병은 혈당이 정상 이상으로 높아진 상태를 나타내는 것으로 간, 근육, 지방세포 등의 말초조직에서 인슐린 작용의 저하와 췌장 베타세포에서의 인슐린 분비의 균형이 깨어졌을 때 나타나는 질병이다. 말초조직에서의 인슐린 작용의 감소는 대부분의 조직 세포에서 포도당 이용이 저하하고, 특히 간에서는 혈당이 높음에도 불구하고 글리코겐의 합성은 감소하고 당신생합성을 통한 포도당의 합성은 증가시켜 혈당을 더 상승시키는 역할을 한다. 결과적으로 인슐린 분비가 충분히 증가하여 인슐린 저항성을 보상할 수 있으면 당뇨병으로 진전되지 않지만, 인슐린 분비가 충분치 못할 때 당뇨병으로 진전된다. 즉 정상 혈당을 유지하기 위해서는 인슐린 저항성과 인슐린 분비능이 조화를 이루어야 하는데, 제2형 당뇨병은 그 조화가 깨어졌을 때 유발되는 질병이다.Type 2 diabetes is a condition in which blood sugar levels are higher than normal, and a disease occurs when the balance of insulin secretion and the secretion of insulin from pancreatic beta cells is broken in peripheral tissues such as liver, muscle, and fat cells. Reduction of insulin action in peripheral tissues lowers glucose utilization in most tissue cells, and in particular, despite high blood sugar levels in the liver, decreases glycogen synthesis and increases glucose synthesis through biosynthesis, resulting in higher blood sugar levels. Play a role. As a result, if insulin secretion is sufficiently increased to compensate for insulin resistance, it does not progress to diabetes, but when insulin secretion is insufficient, it progresses to diabetes. In other words, in order to maintain normal blood sugar, insulin resistance and insulin secretory ability must be harmonized. Type 2 diabetes is a disease caused when the harmony is broken.
췌장의 베타세포(pancreatic β-cells)는 체내의 포도당 항상성을 조절하는데 있어 중추적인 기능을 담당하고 있을 뿐 아니라, 우리 몸의 에너지 대사를 조절하는 가장 중요한 호르몬인 인슐린을 합성 및 저장하며, 필요에 따라 분비하는 역할을 담당하고 있다. 그러나 인간 수명의 연장, 생활 수준의 향상, 불균형적인 영양분의 과잉 공급, 도시화로 인한 운동량의 감소, 유전적 요인, 환경적 원인 등은 췌장 베타세포의 기능인 인슐린 분비에 이상을 유도하며 심지어 사멸(death)까지 유도한다. 췌장베타세포 기능 이상 및 사멸은 당뇨병의 병인중의 하나이다.Pancreatic β-cells not only play a central role in regulating glucose homeostasis in the body, but also synthesize and store insulin, the most important hormone that regulates our body's energy metabolism. According to the role of secretion. However, prolonging human life, improving living standards, disproportionate supply of nutrients, reducing exercise due to urbanization, genetic factors, and environmental causes can lead to abnormalities in insulin secretion, a function of pancreatic beta cells, and even death. To). Pancreatic beta cell dysfunction and death is one of the etiologies of diabetes.
위에서 살펴본 바와 같이 당뇨병은 어느 한 조직(기관)의 이상에 의하여 발병하는 것이 아니라, 체내의 당항상성 유지에 관여하는 조직간 네트워크의 균형이 파괴됨으로써 발병한다. 따라서 당항상성 개선을 위하여는 당항상성 유지에 관여하는 여러 조직에 작용하는 소재를 섭취하는 것이 이상적이다. 또한 당뇨병 환자 치료를 위하여도 작용기전이 서로 보완적인 약제를 병합하는 것이 좋다. As described above, diabetes is not caused by an abnormality in any one tissue (organ), but is caused by a breakdown of the balance between the tissues involved in the maintenance of glucose in the body. Therefore, in order to improve sugar always, it is ideal to take a material that acts on various tissues involved in maintaining sugar always. In addition, for the treatment of diabetes patients, it is good to combine drugs complementary to each other.
국제당뇨병연맹(International Diabetes Federation, IDF)은 2003년 미국의 당뇨병 유병률(prevalence)은 8.0％, 우리나라는 6.4％라고 보고하였다(International Diabetes Federation, IDF. Diabetes Atlas, 2nd edition, 2003). 그러나 우리나라 국민영양조사(2001, 2005)의 20세 이상 유병률을 적용하 면, 우리나라의 유병률도 8.0％에 육박하며, 현재의 증가속도가 유지된다면 2030년이면 OECD 회원국 중에서 가장 높은 수준에 도달할 수도 있다(당뇨병 기초통계연구 Task Force Team 보고서. Diabetes in Korea 2007. 대한당뇨병학회 2007년).The International Diabetes Federation (IDF) reported in 2003 that the prevalence of diabetes in the United States was 8.0% and 6.4% in Korea (International Diabetes Federation, IDF. Diabetes Atlas, 2nd edition, 2003). However, if the prevalence rate of 20 years or older of Korea's National Nutrition Survey (2001, 2005) is applied, the prevalence rate of Korea is close to 8.0%, and if the current rate of growth is maintained, it may reach the highest level among OECD countries in 2030. (Task Force Team report for Diabetes Basic Statistics Research. Diabetes in Korea 2007. The Korean Diabetes Association 2007).
당뇨병을 예방하거나 치료하기 위하여는 당뇨병의 발병 원인인 균형 잃은 당항상성 조절 기전을 개선시키는 방법이 효과적이다. 이 방법에 약물 치료가 있을 수 있는데, 당뇨병이 이미 진전된 경우에는 약물 치료가 불가피하지만 당뇨병을 예방하기 위한 목적으로는 약물에 대한 부작용을 감안할 때 바람직한 방법이 아니다. 당뇨 예방을 위하여는 약물보다 효과는 약하지만 부작용없는 건강기능식품이 효과적이다. 그러나 현재 국내에 시판되는 혈당강하용 건강기능식품은 탄수화물 소화 효소 저해 등 식후 혈당의 일시적 저하만을 목표로 하기 때문에 그 제품의 섭취에 의한 혈당강하효과는 일시적이며 근본적인 당뇨병의 병인 해소와는 거리가 있다. 또한 당항상성을 유지하는 상호보완적인 여러 기작을 동시에 만족시키는 복합 기능의 건강기능식품이 단일 기작에 근거한 단일 성분인 의약품에 비하여 당뇨 예방 및 치료에 가장 이상적이지만 이러한 소재는 아직 개발되지 못하고 있는 실정이다.In order to prevent or treat diabetes, it is effective to improve the unbalanced glycemic control mechanism that causes diabetes. There may be drug treatment in this method, which is inevitable if diabetes is already advanced, but it is not a desirable method in view of the side effects of the drug for the purpose of preventing diabetes. To prevent diabetes, health functional foods are less effective than drugs, but have no side effects. However, the current hypoglycemic functional foods in Korea target only a temporary decrease in post-prandial blood sugar, such as inhibition of carbohydrate digestive enzymes, so the hypoglycemic effect of ingesting the product is temporary and far from eliminating the underlying etiology of diabetes. . In addition, multi-functional dietary supplements that simultaneously satisfy several complementary mechanisms, which are always ideal, are ideal for the prevention and treatment of diabetes compared to single-component drugs based on a single mechanism, but these materials have not yet been developed. .
이에 본 발명자들은 진세노사이드를 복합적으로 전환시키는 유산균인 신규한 신규한 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)(이하 K-65으로 약칭함)를 인체 분변으로부터 선별한 후 균주를 분자 유전학적 측면에서 동정하는 16S rRNA partial sequencing을 통해 균주의 종명, 속명을 확인하여, 한국미생물보존센터에 기탁하였다. Accordingly, the present inventors have described a novel novel Pediococcus pentosaceus K-65 strain (KFCC11462P) (hereinafter abbreviated as K-65), which is a lactic acid bacterium that complexes ginsenosides. After screening from the strain, the strain was identified by the 16S rRNA partial sequencing in terms of molecular genetics, and the species name and genus were identified and deposited in Korea Microbial Conservation Center.
상기 K-65를 이용하여 인삼에서 생체 이용률이 낮은 진세노사이드 Rg1, Rb1 등을 진세노사이드 Rh1, Rg3, Rh2, C-K 등으로 생성 및/또는 전환을 시킬 수 있다.Using K-65, ginsenosides Rg1 and Rb1 having low bioavailability in ginseng may be generated and / or converted into ginsenosides Rh1, Rg3, Rh2, C-K and the like.
따라서 본 발명의 목적은 인삼에서 생체 이용률이 낮은 진세노사이드 Rg1, Rb1, Rg1, Re 등을 진세노사이드 Rh1, Rg3, Rh2, C-K 등으로 생성 및/또는 전환 시킬 수 있는 유산균 K-65의 제공과 상기 균주를 이용한 인삼 발효물의 제조방법, 상기 방법에 의해 제조한 인삼 발효물, 상기 인삼 발효물을 포함하는 약학적 제제, 건강기능식품을 제공하고자 한다.Accordingly, an object of the present invention is to provide a lactic acid bacterium K-65 capable of generating and / or converting ginsenosides Rg1, Rb1, Rg1, Re and the like to ginsenosides Rh1, Rg3, Rh2, CK and the like having low bioavailability in ginseng. And to prepare a ginseng fermented product using the strain, ginseng fermented product prepared by the method, to provide a pharmaceutical preparation, health functional food comprising the ginseng fermented product.
또한 본 발명자들은 상기와 같이 인삼의 당항상성 개선 작용이 보고된 바 있으나 그 당항상성 개선 활성이 높지 않았기 때문에, 그 활성을 강화시킬 필요가 있다고 판단하였다. 본 발명자들은 인삼을 K-65로 발효시킴으로써 당항상성 개선 활성이 증가한다는 것을 발견하고, 본 발명을 완성하게 되었다. 따라서, 본 발명의 또다른 목적은 인삼을 K-65로 발효시킨 후 추출하여 당항상성 개선용 인삼 발효 추출물을 제공하는데 있다. In addition, the inventors of the present invention have been reported to improve the glycemic resistance of ginseng as described above, but the glycemic resistance improvement activity was not high, it was determined that it is necessary to enhance the activity. The present inventors have found that the anti-sugar improvement activity is increased by fermenting ginseng with K-65, thereby completing the present invention. Therefore, another object of the present invention is to provide a ginseng fermentation extract for improving sugar resistance by extracting after fermenting ginseng with K-65.
상기와 같은 목적을 달성하기 위해, 본 발명은 K-65을 제공하며, 또한 K-65로 발효시켜 제조된 당항상성 개선용 인삼 발효 추출물을 제공한다. In order to achieve the above object, the present invention provides K-65, and also provides a ginseng fermentation extract for improving sugar resistance prepared by fermentation with K-65.
또한 본 발명은 (1)인삼을 K-65로 발효시켜 발효물을 얻는 단계; 및 In addition, the present invention (1) the step of fermenting ginseng with K-65 to obtain a fermented product; And
(2)상기의 발효물을 용매로 추출한 후 여과하는 단계를 포함하도록 하여 당항상성 개선용 인삼 발효 추출물의 제조방법을 제공한다. (2) it provides a method of producing a ginseng fermentation extract for improving sugar sugar by including the step of filtering the fermented product after extraction with a solvent.
상기의 인삼 발효 추출물의 제조방법은 (2)단계 후 여과액을 단독 또는 혼합한 후 감압농축 및 동결건조하여 추출물을 얻는 단계를 추가로 더 포함할 수 있다.The method of preparing the ginseng fermented extract may further include a step of obtaining the extract by concentration or freeze drying under reduced pressure after mixing or mixing the filtrate after step (2) alone.
본 발명은 인삼을 발효시킬 수 있는 신규한 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)를 제공할 수 있다.The present invention can provide a novel Pediococcus pentosaceus K-65 strain (KFCC11462P) capable of fermenting ginseng.
본 발명은 상기의 신규한 K-65를 이용하여 인삼에 함유되어 있으며 생체 이용률이 낮은 진세노사이드 Rg1, Rb1, Rg1, Re 등을 진세노사이드 Rh1, Rg3, Rh2, C-K 등으로 전환시킬 수 있는 인삼 발효 추출물의 제조방법을 제공할 수 있다.The present invention is capable of converting ginsenosides Rg1, Rb1, Rg1, Re and the like contained in ginseng using the novel K-65 with low bioavailability into ginsenosides Rh1, Rg3, Rh2, CK, etc. It can provide a method for producing ginseng fermented extract.
본 발명에 의한 당항상성 개선용 인삼 발효 추출물은 동물의 내당능을 개선하고, 췌장 소도에서의 인슐린 분비를 증가시키며, 췌장 베타세포의 사멸을 억제하여, 인삼 자체가 나타내는 효과보다 더욱 증가된 당항상성 개선 효과를 나타낸다. The ginseng fermentation extract for improving glycemic resistance according to the present invention improves glucose tolerance in animals, increases insulin secretion in pancreatic islets, inhibits the death of pancreatic beta cells, and improves glycemic resistance more than the effect of ginseng itself. Effect.
본 발명은 신규한 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)(이하 K-65로 약칭한다)를 나타낸다.The present invention represents a novel Pediococcus pentosaceus K-65 strain (Pediococcus pentosaceus K-65) (KFCC11462P) (hereinafter abbreviated as K-65).
본 발명은 인삼을 발효시킬 수 있는 신규한 K-65를 나타낸다.The present invention represents a novel K-65 capable of fermenting ginseng.
본 발명은 인삼을 K-65로 발효시켜 제조된 당항상성 개선용 인삼 발효 추출물을 제공한다. The present invention provides a ginseng fermentation extract for improving sugar resistance prepared by fermenting ginseng with K-65.
본 발명은 (1)인삼을 K-65로 발효시켜 발효물을 얻는 단계; (2)상기의 발효물을 용매로 추출한 후 여과하는 단계를 포함하는 당항상성 개선용 인삼 발효 추출물의 제조방법을 제공한다. The present invention comprises the steps of (1) fermenting ginseng with K-65 to obtain a fermented product; (2) it provides a method for producing a ginseng fermentation extract for improving sugar resistance comprising the step of extracting the fermented product as a solvent and then filtering.
본 발명의 신규한 K-65는 인체의 분변을 받아 BL 혈액배지에 계수 희석법을 이용하여 단일 콜로니(colony)를 분리한 후 유산균에 해당하는 특징 및 성상을 보이는 단일 콜로니를 재차 취하여 MRS broth의 액체배지에 접종한 후 배양하여 균주를 얻었다. 이 균주로부터 DNA를 추출하여 16S rRNA를 실시하고 BLAST 프로그램을 사용하여 균주의 상동성을 검색한바, 상기 균주가 페디오코커스 펜토사시우스의 스트레인 CTSPL1의 16S rRNA gene과 100％ 상동성을 가짐을 알게되어 페디오코커스 펜토사시우스 케이-65(Pediococcus pentosaceus K-65)로 명명하고 이를 미생물보존센터에 2009년 9월 17일 기탁하여 KFCC11462P의 미생물 기탁번호를 부여 받았다.The novel K-65 of the present invention receives the feces of the human body and separates a single colony (colon) by counting dilution method in BL blood medium, and then re-takes a single colony showing characteristics and properties corresponding to lactic acid bacteria and liquid of MRS broth. After inoculating the medium and cultured to obtain a strain. DNA was extracted from the strain, 16S rRNA was performed, and the homology of the strain was searched using the BLAST program. The strain was found to have 100% homology with 16S rRNA gene of strain CTSPL1 of Pediococcus pentosassius. It was named Pediococcus pentosaceus K-65, and it was deposited on September 17, 2009 at the Center for Microbial Conservation and was given the microbial accession number of KFCC11462P.
본 발명의 신규한 K-65는 고농도의 인삼 배지에서도 생장이 가능한 한편, 극성이 높은 진세노사이드인 Rg1, Rb1을 극성이 낮은 진세노사이드인 Rh1, Rg3, C-K 및 Rh2로 대사시킬 수 있다. 본 발명에서는 단순히 Rh1, Rg3, C-K 및 Rh2의 함량 증가만을 목표로 인삼을 발효시킨 것은 아니며, 인삼을 K-65를 이용하여 발효시 당항상성이 증진되도록 K-65 발효과정 모니터링의 지표 성분들로서 Rh1, Rg3, C-K 및 Rh2를 설정하였다. The novel K-65 of the present invention can grow in high concentration ginseng medium, while metabolizing the highly polar ginsenosides Rg1 and Rb1 into the less polar ginsenosides Rh1, Rg3, C-K and Rh2. In the present invention, the ginseng was not fermented with the aim of merely increasing the contents of Rh1, Rg3, CK and Rh2, and Rh1 as an indicator component of K-65 fermentation monitoring so that sugar always improves during fermentation using K-65. , Rg3, CK and Rh2 were set.
본 발명에서는 수삼을 건조하여 백삼을 제조한 후 주근(main roots; MR)과 미삼(hairy roots; HR)으로 분리하여 발효시켰다. 그러나 주근과 미삼으로 분리하지 않고 백삼 자체를 발효시키는 방법도 본 발명의 범위에 포함될 수 있다. 또한 백삼을 증숙하여 홍삼 및 선삼으로 가공한 후 페디오코커스 펜토사시우스 케이-65 균주로 발효시키는 방법도 본 발명의 범위에 들어갈 수 있다. 본 발명에서 인삼은 소정의 크기로 절단한 고상의 인삼, 인삼을 분말화하고 이를 정제수에 현탁시킨 인삼 현탁액, 인삼을 정제수 및/또는 유기용매로 추출하여 얻은 인삼 추출물 중에서 선택된 어느 하나의 형태로 사용할 수 있다. 이때 유기용매는 에탄올 또는 농도 50∼95％의 주정을 사용할 수 있다.In the present invention, the ginseng was dried to prepare white ginseng, and then fermented by separating into main roots (MR) and hairy roots (HR). However, the method of fermenting the white ginseng itself without separating into the main root and the ginseng may also be included in the scope of the present invention. In addition, steamed white ginseng and processed into red ginseng and ginseng and then fermented with Pediococcus pentosassius K-65 strain can also fall within the scope of the present invention. In the present invention, ginseng is a solid ginseng cut to a predetermined size, ginseng powdered and suspended in purified water, ginseng suspension, ginseng extracted in purified water and / or an organic solvent to be used in any one selected form of ginseng extract Can be. At this time, ethanol or alcohol having a concentration of 50 to 95% may be used as the organic solvent.
본 발명의 당항상성 개선용 인삼 발효 추출물의 제조의 일예로서 (1)인삼 현탁액을 K-65로 발효시켜 발효물을 얻는 단계, (2)상기의 발효물을 에탄올, 주정 또는 부탄올의 용매로 추출한 후 여과하는 단계를 포함하는 당항상성 개선용 인삼 발효 추출물의 제조방법을 제공할 수 있다.As an example of the preparation of ginseng fermentation extract for improving sugar resistance of the present invention, (1) fermenting ginseng suspension with K-65 to obtain a fermentation product, (2) extracting the fermentation product with a solvent of ethanol, alcohol or butanol It can provide a method for producing a ginseng fermentation extract for improving sugar resistance, including the step of filtering after.
본 발명에 따른 인삼 발효 추출물은 상기 인삼 분말을 사용한 배지 혹은 인삼 추출물을 사용한 액체 배지에 K-65를 접종하여 발효시켜 얻은 인삼 발효물을 에탄올, 주정 또는 부탄올의 용매로 추출한 후 얻어진 추출물을 여과하여 얻을 수 있다.The ginseng fermentation extract according to the present invention is filtered by extracting the ginseng fermentation product obtained by inoculating fermentation K-65 in the medium using the ginseng powder or liquid medium using the ginseng extract with a solvent of ethanol, alcohol or butanol You can get it.
본 발명의 당항상성 개선용 추출조성물은 기존의 인삼 발효물에 비하여 진세노사이드 Rh1(프로토파나사트리올; protopanaxatriol)과 Rh2(프로토파나사다이올; protopanaxadiol)를 동시에 많이 함유한다는 특징이 있으며, 이는 기존의 인삼 발효물 특허에서 진일보한 것이다.Extract composition for improving sugar compatibility of the present invention is characterized in that it contains more ginsenoside Rh1 (protopanaxatriol) and Rh2 (protopanaxadiol) than conventional ginseng fermentation, which This is a step further from the existing ginseng fermentation patent.
본 발명의 당항상성 개선용 추출조성물은 흰쥐의 당부하검사에서 당부하 후 2시간 동안의 혈당 상승량을 측정하였던 바, 인삼을 발효시킨 시험군이 인삼을 발효시키지 않은 시험군 보다 낮추는 효과가 있었다.The extract composition for improving glycemic efficacy of the present invention was measured in the blood glucose test for 2 hours after the glucose load in the glucose load test of the rat, the test group fermented ginseng was lower than the test group not fermented ginseng.
혈당치가 상승하면 췌장 소도의 베타세포로부터 인슐린이 분비되어 혈당이 제거된다. 그러나 여러 병인에 의하여 혈당치가 높은데도 불구하고 적절한 인슐린이 분비되지 못하면 당항상성의 균형이 깨진다. 본 발명의 당항상성 개선용 추출조성물은 흰쥐에서 분리한 췌장 소도(pancreatic islets)에서 인슐린의 분비를 촉진시킨다.When blood glucose levels rise, insulin is secreted from the beta cells of pancreatic islets to remove blood sugar. However, even if the blood sugar is high due to various etiologies, proper insulin is not secreted, the balance of sugar always breaks. The extract composition for improving sugar resistance of the present invention promotes insulin secretion in pancreatic islets isolated from rats.
본 발명의 당항상성 개선용 추출조성물은 췌장 베타 세포에서 사이토카인 혹은 유리 지방산으로 유도된 세포사멸을 억제하여, 인삼만을 원료로 하였을 때 보다 훨씬 증가된 효과를 나타낸다.The extract composition for improving sugar resistance of the present invention inhibits apoptosis induced by cytokines or free fatty acids in pancreatic beta cells, and shows a much increased effect than when only ginseng was used as a raw material.
또한, 본 발명의 추출조성물은 당항상성을 개선함으로써 베타세포 이상, 내당능장애(glucose intolerance), 공복혈당장애, 당뇨병 전단계(prediabetes), 당뇨병을 예방 및 치료할 수 있다.In addition, the extract composition of the present invention can prevent and treat beta-cell abnormality, glucose intolerance, fasting glucose disorders, prediabetes, and diabetes by improving glycemic condition.
본 발명은 상기의 신규한 K-65를 이용한 인삼 발효 추출물의 제조방법을 나타낸다.The present invention shows a method for producing a ginseng fermented extract using the novel K-65.
본 발명은 상기의 신규한 K-65를 이용하여 생체 이용률이 낮은 진세노사이드 Rg1, Rb1, Rg1, Re 등을 진세노사이드 Rh1, Rg3, Rh2, C-K 등으로 전환시킬 수 있는 인삼 발효 추출물의 제조방법을 나타낸다.The present invention provides a ginseng fermentation extract capable of converting ginsenosides Rg1, Rb1, Rg1, Re and the like into ginsenosides Rh1, Rg3, Rh2, CK, etc. using the novel K-65. The method is shown.
본 발명은 상기의 신규한 K-65를 이용하여 당항상성을 유지하거나 개선시킬 수 있는 인삼 발효 추출물의 제조방법을 나타낸다.The present invention shows a method for producing a ginseng fermented extract that can maintain or improve sugar compatibility using the novel K-65.
본 발명은 (1)인삼을 K-65로 발효시켜 발효물을 얻는 단계; 및 (2)상기의 발효물을 용매로 추출한 후 여과하는 단계를 포함하는 인삼 발효 추출물의 제조방법을 나타낸다. The present invention comprises the steps of (1) fermenting ginseng with K-65 to obtain a fermented product; And (2) extracting the fermented product as a solvent and then filtering the ginseng fermented extract.
본 발명은 (1)백삼주근 분말, 백삼미삼 분말, 인삼 분말, 홍삼 분말 또는 선삼 분말을 정제수에 첨가하여 얻은 인삼분말 현탁액을 K-65로 35∼37℃에서 3∼10일간 동안 발효시켜 발효물을 얻는 단계; 및 (2)상기의 발효물을 60℃∼80℃에서 2∼4시간 동안 에탄올, 주정 또는 부탄올의 용매로 추출한 후 여과하는 단계를 포함한다.The present invention (1) white ginseng root powder, white ginseng root powder, ginseng powder, red ginseng powder or ginseng powder is added to purified water to ferment the ginseng powder suspension obtained by fermentation at 35-37 ° C. for 3-10 days with K-65. Obtaining; And (2) extracting the fermented product from 60 ° C. to 80 ° C. for 2 to 4 hours with a solvent of ethanol, alcohol or butanol, and then filtering the fermented product.
상기의 용매 중 에탄올은 50∼99％ 농도의 에탄올을 사용할 수 있다.Ethanol in 50-99% concentration can be used for ethanol in said solvent.
본 발명의 신규한 K-65를 이용한 인삼 발효 추출물의 제조방법에 대해 조사한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의해 신규한 K-65를 이용한 인삼 발효 추출물의 제조방법을 제공하는 것이 바람직하다.Investigation on the preparation method of the ginseng fermentation extract using the novel K-65 of the present invention, in order to achieve the object of the present invention, a method of preparing a ginseng fermentation extract using the novel K-65 under the above-mentioned conditions It is desirable to provide.
본 발명은 상기에서 언급한 K-65를 이용한 인삼 발효 추출물을 포함한다.The present invention includes the ginseng fermented extract using K-65 mentioned above.
본 발명은 상기에서 언급한 신규한 K-65를 이용하여 제조한 인삼 발효 추출물을 포함하는 약학제 제제를 나타낸다.The present invention represents a pharmaceutical formulation comprising a ginseng fermented extract prepared using the novel K-65 mentioned above.
본 발명은 상기에서 언급한 신규한 K-65를 이용하여 제조한 인삼 발효 추출물을 포함하는 당항상성 개선용 약학제 제제를 나타낸다.The present invention shows a pharmaceutical formulation for improving sugar resistance including ginseng fermented extract prepared using the novel K-65 mentioned above.
본 발명은 상기에서 언급한 신규한 K-65를 이용하여 제조한 인삼 발효 추출물을 포함하는 건강기능식품을 나타낸다.The present invention represents a health functional food comprising a ginseng fermented extract prepared using the novel K-65 mentioned above.
본 발명은 상기에서 언급한 신규한 K-65를 이용하여 제조한 인삼 발효 추출물을 포함하는 당항상성 개선용 건강기능식품을 나타낸다.The present invention represents a health functional food for improving sugar resistance, including a ginseng fermented extract prepared using the novel K-65 mentioned above.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1> 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65) 분리Example 1 Isolation of Pediococcus pentosaceus K-65
사람의 분변을 받아 BL혈액배지에 계수 희석법을 이용하여 단일 콜로니를 분리하였다. 그 중 유산균에 해당하는 특징 및 성상을 보이는 단일 콜로니를 취하여 MRS broth의 액체배지에 접종한 후, 37℃ 항온기에서 24 시간 동안 배양한 다음 상기 배양액에서 균주를 분리하였다. Human feces were isolated to separate single colonies by counting dilution in BL blood medium. Among them, a single colony showing characteristics and properties corresponding to lactic acid bacteria was taken and inoculated into a liquid medium of MRS broth, and then cultured in a 37 ° C incubator for 24 hours, and then strains were separated from the culture solution.
상기 균주로부터 DNA를 추출하여 16S rRNA를 제작하여 BLAST 프로그램을 사 용하여 상동성을 검색하였다.DNA was extracted from the strain to prepare a 16S rRNA to search for homology using the BLAST program.
DNA 정제 키트(purification kit)를 이용하여 상기 균주로부터 DNA를 추출하고 이를 16S rRNA 분자의 양끝에 존재하는 보존성이 높은 염기서열 영역을 표적으로 삼아 PCR primer[27f (5'-agagtttgatcctggctcag-3')와 1492r (5'-ggctaccttgttacgactt-3']를 제작하여 PCR 하여 전 영역 대비 약 67％에 해당하는 크기의 PCR product를 얻을 수 있었다.DNA was extracted from the strain using a DNA purification kit, and the PCR primer [27f (5′-agagtttgatcctggctcag-3 ′) was used to target a highly conserved sequence region at both ends of the 16S rRNA molecule. 1492r (5'-ggctaccttgttacgactt-3 '] was prepared and PCR to obtain a PCR product having a size of about 67% of the total area.
PCR product 의 검출은 일반적인 아가로스 겔(agarose gel) 전기영동을 사용하였다. 이로부터 목적 밴드를 잘라내어 용출한 후 새로 제작한 시퀀싱용 프라이머(sequencing primer) [r4L(5'-ACGGGCGGTGTGTACAAG-3')와 f2L(5'-CCAGCAGCCGCGGTAATAG- 3']를 이용하여 시퀀싱(sequencing) 하였고 온라인상에서 서열 데이터를 분석하는 프로그램인 BLAST 프로그램을 사용하여 상동성을 검색하였다.PCR product detection was performed using agarose gel electrophoresis. The target band was cut out and eluted, and then sequencing was performed using newly prepared sequencing primers [r4L (5'-ACGGGCGGTGTGTACAAG-3 ') and f2L (5'-CCAGCAGCCGCGGTAATAG-3']. Homology was searched using the BLAST program, a program that analyzes sequence data on the bed.
균주의 생성물(product)을 블라스트 조사(blast search)한 결과 Pediococcus pentosaceus strain CTSPL1의 16S rRNA gene과 100％ 동일함(identities)을 갖는 것을 알 수 있어 상기 균주를 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)로 명명하고 이를 미생물보존센터에 2009년 11월 17일 KFCC11462P로 기탁하였다.A blast search of the product of the strain revealed that the strain had 100% identity with the 16S rRNA gene of Pediococcus pentosaceus strain CTSPL1, and the strain was identified as Pediococcus pentosassius K-65 strain. (Pediococcus pentosaceus K-65) and it was deposited with KFCC11462P on November 17, 2009 at the Center for Microbiological Conservation.
한편 K-65의 16s DNA 여기서열을 염기서열목록 5에 나타내었다.Meanwhile, the 16s DNA sequence of K-65 is shown in SEQ ID NO: 5.
<실시예 2> 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)의 균학적 성질Example 2 Mycological Properties of Pediococcus pentosaceus K-65
페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)의 균학적 성질과 미생물의 분류학적 동정은 Hammes 등[The prokaryotes, 1563-1578, 2nd Edition, Springer-Verlag Co. (1992)]의 방법에 따라 수행하였으며, 그 결과는 표 1에서 보는 바와 같다. 이들 균주는 그람양성, 구균이며, 산소유무와 상관없이 잘 생장하였고, 카탈라아제는 양성이었다.The bacteriological properties and peculiar identification of microorganisms of Pediococcus pentosaceus K-65 are described in Hammes et al., The prokaryotes, 1563-1578, 2nd Edition, Springer-Verlag Co. (1992)], and the results are shown in Table 1. These strains were Gram-positive, cocci, well grown with or without oxygen, and catalase was positive.
표 1. 신규 K-65의 생리적 및 생화학적 특성Table 1. Physiological and Biochemical Properties of New K-65
<제조예> 인삼 분말 제조Preparation Example Ginseng Powder Preparation
인삼은 안성산 5년근을 잘 건조하여 백삼 주근과 백삼 미근(미삼)으로 분리한 다음 분쇄하여 백삼주근 분말, 백삼미근 분만을 얻었다. Ginseng was dried 5 years old root in Anseong, separated into white ginseng root and white ginseng root (misam), and then pulverized to obtain white ginseng root powder and white ginseng root.
인삼은 안성산 5년근을 잘 건조하여 98℃에서 4시간 동안 쪄서 홍삼을 만든 다음 이를 건조한 후 분쇄하여 홍삼분말을 얻었다. Ginseng was well dried 5 years old Anseong acid, steamed for 4 hours at 98 ℃ to make red ginseng, then dried and ground to obtain a red ginseng powder.
인삼은 안성산 5년근을 잘 건조하여 120℃에서 2.5시간 쪄서 선삼을 만든 다음 이를 건조한 후 분쇄하여 선삼분말을 얻었다. The ginseng was dried 5 years old Anseong acid well and steamed for 2.5 hours at 120 ℃ to make ginseng, then dried and pulverized to obtain a ginseng powder.
<실시예 3-1> 백삼 주근 발효물의 제조Example 3-1 Preparation of White Ginseng Root Ferment
상기 제조예에서 얻은 백삼 주근 분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.2,000 g of distilled water was added to 20 g of white ginseng fructus powder obtained in the above preparation and sterilized, followed by adding 2 g of Pediococcus pentosaceus K-65 strain (KFCC11462P) to fermentation at 37 ° C. for 7 days. Got.
상기의 발효물을 에탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 백삼 주근 발효 추출물을 제조하였다. The fermented product was extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered to prepare a white ginseng root fermentation extract.
<실시예 3-2> 백삼 주근 발효물의 제조Example 3-2 Preparation of White Ginseng Root Ferment
상기 제조예에서 얻은 백삼 주근 분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.2,000 g of distilled water was added to 20 g of white ginseng fructus powder obtained in the above preparation and sterilized, followed by adding 2 g of Pediococcus pentosaceus K-65 strain (KFCC11462P) to fermentation at 37 ° C. for 7 days. Got.
상기의 발효물을 부탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 백삼 주근 발효 추출물을 제조하였다. The fermented product was extracted with 2,000 ml of butanol at 70 ° C. for 3 hours and filtered to prepare a white ginseng root fermentation extract.
<실시예 4-1> 백삼 미근(미삼) 발효물의 제조Example 4-1 Preparation of White Ginseng Roots
상기 제조예에서 얻은 백삼 미근(미삼) 분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K- 65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.Distilled water 2,000ml was added to 20g of white ginseng root (rice) extract obtained in the above preparation and sterilized, followed by adding 2 g of Pediococcus pentosaceus K-65 (KFCC11462P) to fermentation at 37 ° C for 7 days. To obtain a fermented product.
상기의 발효물을 에탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 백삼 미근(미삼) 발효 추출물을 제조하였다. The fermented product was extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered to prepare a white ginseng root (misam) fermented extract.
<실시예 4-2> 백삼 미근(미삼) 발효물의 제조Example 4-2 Preparation of White Ginseng Roots
상기 제조예에서 얻은 백삼 미근(미삼) 분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.Distilled water 2,000ml was added to 20g of the white ginseng root (misam) powder obtained in the above preparation and sterilized, followed by adding 2g of Pediococcus pentosaceus K-65 (KFCC11462P) to fermentation at 37 ° C for 7 days. To obtain a fermented product.
상기의 발효물을 부탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 백삼 미근(미삼) 발효 추출물을 제조하였다.The fermented product was extracted with 2,000 mL of butanol at 70 ° C. for 3 hours and filtered to prepare a white ginseng root (misam) fermented extract.
<실시예 5-1> 홍삼 발효물의 제조Example 5-1 Preparation of Red Ginseng Fermented Products
상기 제조예에서 얻은 홍삼분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.20 g of red ginseng powder obtained in the preparation example was added with 2,000 ml of distilled water and sterilized. Then, 2 g of Pediococcus pentosaceus K-65 strain (KFCC11462P) was added and fermented at 37 ° C. for 7 days. Got it.
상기의 발효물을 에탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 홍삼 발효 추출물을 제조하였다. The fermented product was extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered to prepare a red ginseng fermented extract.
<실시예 5-2> 홍삼 발효물의 제조Example 5-2 Preparation of Red Ginseng Fermented Products
상기 제조예에서 얻은 홍삼분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.20 g of red ginseng powder obtained in the preparation example was added with 2,000 ml of distilled water and sterilized. Then, 2 g of Pediococcus pentosaceus K-65 strain (KFCC11462P) was added and fermented at 37 ° C. for 7 days. Got it.
상기의 발효물을 부탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 홍삼 발효 추출물을 제조하였다. The fermented product was extracted with 2,000 ml of butanol at 70 ° C. for 3 hours and filtered to prepare a red ginseng fermented extract.
<실시예 6-1> 선삼 발효물 제조<Example 6-1> Preparation of fermented ginseng
상기 제조예에서 얻은 선삼분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.To 20 g of the ginseng powder obtained in the preparation example, 2,000 ml of distilled water was added and sterilized. Then, 2 g of Pediococcus pentosaceus K-65 strain (KFCC11462P) was added thereto, followed by fermentation at 37 ° C. for 7 days. Got it.
상기의 발효물을 에탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 홍삼 발효 추출물을 제조하였다. The fermented product was extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered to prepare a red ginseng fermented extract.
<실시예 6-2> 선삼 발효물 제조<Example 6-2> Preparation of fermented ginseng
상기 제조예에서 얻은 선삼분말 20g에 증류수 2,000㎖를 가하고 멸균한 다음 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P) 2g을 넣고 37℃에서 7일간 발효시켜 발효물을 얻었다.To 20 g of the ginseng powder obtained in the preparation example, 2,000 ml of distilled water was added and sterilized. Then, 2 g of Pediococcus pentosaceus K-65 strain (KFCC11462P) was added thereto, followed by fermentation at 37 ° C. for 7 days. Got it.
상기의 발효물을 부탄올 2,000㎖로 70℃에서 3시간 동안 추출하고 여과하여 홍삼 발효 추출물을 제조하였다. The fermented product was extracted with 2,000 ml of butanol at 70 ° C. for 3 hours and filtered to prepare a red ginseng fermented extract.
<비교예 1> 백삼 주근 추출물의 제조Comparative Example 1 Preparation of White Ginseng Extract
백삼 주근 분말 20g에 증류수 2,000㎖를 가하여 멸균한 후 에탄올 2,000㎖로 70℃에서 3시간 추출하고 여과하였다.2,000 g of distilled water was added to 20 g of white ginseng root powder and sterilized, and extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered.
<비교예 2> 백삼 미삼 추출물의 제조Comparative Example 2 Preparation of White Ginseng Misam Extract
백삼 미삼 분말 20g에 증류수 2,000㎖를 가하여 멸균한 후 에탄올 2,000㎖로 70℃에서 3시간 추출하고 여과하였다.2,000 g of distilled water was added to 20 g of white ginseng misam powder and sterilized, and extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered.
<비교예 3> 홍삼 추출물의 제조Comparative Example 3 Preparation of Red Ginseng Extract
홍삼분말 20g에 증류수 2,000㎖를 가하여 멸균한 후 에탄올 2,000㎖로 70℃에서 3시간 추출하고 여과하였다.2000 g of red ginseng powder was added to sterilize 2,000 ml of distilled water, and then extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered.
<비교예 4> 선삼 추출물의 제조Comparative Example 4 Preparation of Ginseng Extract
선삼분말 20g에 증류수 2,000㎖를 가하여 멸균한 후 에탄올 2,000㎖로 70℃에서 3시간 추출하고 여과하였다.2,000 g of distilled water was added to 20 g of the ginseng powder and sterilized, and extracted with 2,000 ml of ethanol at 70 ° C. for 3 hours and filtered.
<시험예 1> 함량분석 실험Test Example 1 Content Analysis Experiment
상기 실시예 3-1, 실시예 4-1과 비교예 1, 비교예 2 에서 얻은 각각의 추출물에 각각의 추출물과 동량의 메탄올(methanol)을 넣고 원심분리하여 상등액을 얻었다. 이중 100ml을 감압농축하고 각각의 추출물을 각 0.2g씩 취하여 메탄올 100ml씩 3회 추출하였다. 이 추출물을 감압 농축시킨 후에 이에 물 100ml를 넣어 현탁시 키고, 에테르 100ml씩으로 3회 추출하고 나머지 물분획을 다시 100ml씩으로 3회 추출하고 감압 농축시켰다. 이어서 MeOH 1ml에 용해시켜 HPLC로 분석하여 표 2와 같은 사포닌 함량 분석결과를 얻었다.Each extract obtained in Example 3-1, Example 4-1, Comparative Example 1, and Comparative Example 2 was added with the same amount of methanol (methanol) and centrifuged to obtain a supernatant. 100 ml were concentrated under reduced pressure, 0.2 g of each extract was extracted, and 100 ml of methanol were extracted three times. The extract was concentrated under reduced pressure, suspended in 100 ml of water, extracted three times with 100 ml of ether, and the remaining water fractions were extracted three times with 100 ml each and concentrated under reduced pressure. Subsequently, it was dissolved in 1 ml of MeOH and analyzed by HPLC to obtain a saponin content analysis result as shown in Table 2.
HPLC 분석조건 :영린 에이치피엘씨 시스템: Younglin HPLC system - [Younglin SP930D quaternary pump (Seoul, Korea)와 ELSD (Attech Co., USA) detector]: Column, Develosil ODS-UG-5 Batch #10054 (NOMURA CHEMICAL, Japan); 용매, 증류수-아세토나이트릴 [0-35 min (90:10), 35-30min(5:95)]HPLC analysis conditions: Younglin HPLC system: Younglin HPLC system-[Younglin SP930D quaternary pump (Seoul, Korea) and ELSD (Attech Co., USA) detector]: Column, Develosil ODS-UG-5 Batch # 10054 (NOMURA CHEMICAL, Japan); Solvent, distilled water-acetonitrile [0-35 min (90:10), 35-30 min (5:95)]
표 2. 인삼의 유산균 K-65에 의한 발효가 사포닌 함량에 미치는 영향Table 2. Effect of Ginseng Fermentation by Lactic Acid Bacteria K-65 on Saponin Content
sample
1)- 측정할 수 없었음 (not detected). 1) -not detected.
상기 표 2의 결과로부터 실시예 3-1에서 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)를 이용하여 얻은 백삼 주근 발효물은 비교예 1에서 얻은 백삼 주근 추출물에는 함유되어 있지 않은 진세노사이드 Rh1, Rg3, C-K, Rh2가 각각 6.6％, 2.2％, 0.7％, 5.7％ 함유되었다. From the results of Table 2, the white ginseng fructose fermented product obtained by using Pediococcus pentosaceus K-65 strain (KFCC11462P) in Example 3-1 was extracted from the white ginseng root extract obtained in Comparative Example 1. Ginsenosides Rh1, Rg3, CK, and Rh2, which were not contained, contained 6.6%, 2.2%, 0.7%, and 5.7%, respectively.
또한 실시예 4-1에서 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)를 이용하여 얻은 백삼 미근 추출물은 비교예 2에서 얻은 백삼 미근 추출물에는 함유되어 있지 않은 진세노사이드 Rh1, Rg3, Com.K, Rh2가 각각 2.1％, 1.4％, 1.5％, 7.0％ 함유되었다(표 2 참조). In addition, the white ginseng root muscle extract obtained in Example 4-1 using the Pediococcus pentosaceus K-65 strain (KFCC11462P) is not contained in the white ginseng root muscle extract obtained in Comparative Example 2. The side Rh1, Rg3, Com.K, and Rh2 contained 2.1%, 1.4%, 1.5%, and 7.0%, respectively (refer Table 2).
즉, 상기 표 2의 결과로부터 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)를 이용하여 인삼을 발효시킨 발효물에는 단순한 백삼 추출물에 함유되지 않은 성분들이 생성되어, 상기 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)는 인삼에서 진세노사이드 Rh1, Rg3, C-K, Rh2를 생성 및/또는 전환시킬 수 있음을 알 수 있었다.That is, from the results of Table 2, fermented ginseng using Pediococcus pentosaceus K-65 strain (KFCC11462P) produces components not contained in a simple white ginseng extract, The Pediococcus pentosaceus K-65 strain (Pediococcus pentosaceus K-65) (KFCC11462P) was found to be able to produce and / or convert ginsenosides Rh1, Rg3, CK, Rh2 in ginseng.
<시험예 2> 흰쥐에서의 경구당부하 검사(oral glucose tolerance test)에 미치는 영향 평가Test Example 2 Effect of Oral Glucose Tolerance Test on Rats
스프래그 돌리 흰쥐 (Sprague-Dawley rats; 체중 약 400g; 수컷) 12마리를 16시간 절식시킨 후 포도당을 경구 투여(2g/kg 체중)한 다음 이를 4마리씩 3개군으로 나눈 후 대조군에는 아무런 처리를 하지 않고, 실시예 3-2의 백삼 주근을 K-65로 발효 후 부탄올로 추출한 백삼 주근 발효 추출물을 투여한 군 및 비교예 1의 백삼 주근 추출물을 투여한 군으로 각각 처리하였다. 투여 후 0분, 30분, 60분, 90분, 120분에 꼬리 끝 부분을 절개하여 혈액을 채취하여 아쿠첵 혈당측정기(로슈사 제품)를 이용하여 혈당치를 측정하였다. After 12 hours of fasting 12 Sprague-Dawley rats (approximately 400 g; males), oral administration (2 g / kg body weight) of glucose, divided them into three groups of four animals, and no treatment in the control group After fermenting the white ginseng root of Example 3-2 with K-65, the white ginseng root fermented extract extracted with butanol was treated with the group administered with the white ginseng root extract of Comparative Example 1, respectively. At 0, 30, 60, 90, and 120 minutes after the administration, blood was collected by cutting the tail tip and blood glucose levels were measured using an Acuchem blood glucose meter (Roche).
그 결과 본 발명의 페디오코커스 펜토사시우스 케이-65 균주(Pediococcus pentosaceus K-65)(KFCC11462P)를 이용한 백삼 주근 발효물의 부탄올 추출물은 포도당 부하 후 30분의 혈당치가 인삼군은 160mg/dl인데 비하여 143mg/dl으로 11％ 낮추었으며, 혈당증가곡선 아래 면적 (Area under the curve; AUC)은 인삼군은 16069 mg/dl·min인데 비하여 15071 mg/dl·min로 6.2％ 낮추었으며, 이를 표 3에 나타내었다.As a result, the butanol extract of the white ginseng root fermentation using Pediococcus pentosaceus K-65 strain (KFCC11462P) of the present invention has a blood sugar level of 30 minutes after glucose loading, compared to 160 mg / dl of the ginseng group. 143mg / dl lowered 11%, and the area under the curve (AUC) was 6.2% lowered to 15071 mg / dl · min compared to 16069 mg / dl · min in the ginseng group. Indicated.
표 3. 백삼 주근 K-65 발효물의 부탄올 추출물이 흰쥐의 경구 당부하에 의한 혈당 상승에 미치는 영향Table 3. Effect of Butanol Extract of K-65 Fermented White Ginseng Root on Blood Glucose Level by Oral Glucose Loading in Rats
6.466.4 ±
6.4
32.0170 ±
32.0
19.5156 ±
19.5
17.2128 ±
17.2
8.7123 ±
8.7
172116464 ±
1721
0.588.8 ±
0.5
13.5160 ±
13.5
23.7143 ±
23.7
11.6130 ±
11.6
15.2120 ±
15.2
152116069 ±
1521
6.284.3 ±
6.2
28.2143 ±
28.2
20.8140 ±
20.8
8.8119 ±
8.8
3.7118 ±
3.7
156515071 ±
1565
1)Values are mean± SD(n=4). 1) Values are mean ± SD (n = 4).
2)AUC : Area under the curve (포도당 부하 후 120분 동안의 혈당치 상승 곡선 아래의 면적이며 단위는 mg/dl·min) 2) AUC: Area under the curve (area under the blood glucose level rise curve for 120 minutes after glucose loading, in mg / dl · min)
3)포도당만 투여한 군 3) Glucose alone group
**백삼 주근 K-65 발효물의 부탄올 추출물을 나타낸다.** Represents the butanol extract of white ginseng root K-65 fermentation.
<시험예 3> 췌장 소도에서의 인슐린 분비에 미치는 영향Test Example 3 Effect on Insulin Secretion in Pancreatic Islets
- 포도당에 반응하는 실험계인 흰쥐 췌장 소도의 일차 배양으로 인슐린 분비 효과를 검증함.-Insulin secretion was verified by primary culture of pancreatic islet in rat, a laboratory system that responds to glucose.
- 췌장 소도의 분리 및 배양Isolation and Culture of Pancreatic Islets
스프래그 돌리 흰쥐 (Sprague-Dawley rats)로부터 췌장 소도의 분리는 콜라게나제 (collagenase)를 총담관에 직접 주입하는 방법을 이용하였다. 떼어낸 췌장은 피콜 (ficoll) 경사를 이용하여 소도를 분리하였다. 소도를 크렙스 링거 이탄화 버퍼 (KRB; Krebs-Ringer bicarbonate buffer, pH 7.2)에 담아 37℃, 5％ CO2 배양기에서 1일간 배양 후 사용하였다.Isolation of pancreatic islets from Sprague-Dawley rats was done by injecting collagenase directly into the bile duct. The detached pancreas was isolated by using a ficoll gradient. Sodium was contained in Krebs-Ringer bicarbonate buffer (KRB; pH 7.2) and used for 1 day incubation in a 37 ° C., 5% CO 2 incubator.
- 인슐린 분비의 검사Examination of insulin secretion
24시간 배양한 췌장 소도를 Krib's Ringer Bicarbonate 완충액으로 2회 수세 후 각 well 당 일정 크기의 것들로 3개씩 옮긴 다음 포도당 농도에 따른 분비능과 배양 시간에 따른 분비능 그리고 생물전환물에 의한 인슐린 분비능을 측정하였다. 인슐린 농도의 측정은 효소면역방법(EIA; enzyme immunoassay) 이용한 키트 사용하였다.The pancreatic islets incubated for 24 hours were washed twice with Krib's Ringer Bicarbonate buffer, and then three were transferred to each of a predetermined size per well, and then secreted by glucose concentration, secreted by culture time, and insulin secreted by bioconversion. . The insulin concentration was measured using a kit using enzyme immunoassay (EIA).
이상의 결과로부터, 본 발명의 K-65를 이용한 백삼 주근 K-65 발효물의 에탄올 추출물은 인삼 추출물을 단독으로 사용한 것에 비하여 배지 농도 3.3mM에서의 (기저) 인슐린 분비를 증가시켰으며, 배지 농도 16.7mM에서의 인슐린 분비(포도당 자극)도 인삼 추출물을 단독으로 사용한 것에 비하여 증가시켰다. 이는 백삼 주근의 유산균 K-65 발효물의 에탄올 추출물은 그 단독으로도 인슐린 분비효과가 있고, 포도당에 의한 인슐린 분비를 증강시켜주는 효과도 있다는 것을 의미하며 이를 표 4에 나타내었다.From the above results, the ethanol extract of the white ginseng root K-65 fermentation using the K-65 of the present invention increased the (base) insulin secretion at a medium concentration of 3.3 mM and a medium concentration of 16.7 mM compared to the ginseng extract alone. Insulin secretion (glucose stimulation) was also increased compared to the ginseng extract alone. This means that the ethanol extract of lactic acid bacteria K-65 fermentation of white ginseng root alone has insulin secretion effect, and also has an effect of enhancing insulin secretion by glucose, which is shown in Table 4.
본 발명의 백삼 주근의 K-65 발효물의 부탄올 추출물은 백삼 주근 추출물을 단독으로 사용한 것에 비하여 배지 농도 3.3mM에서의 (기저) 인슐린 분비를 증가시켰으며, 배지 농도 16.7mM에서의 인슐린 분비 (포도당 자극)도 인삼 추출물을 단독으로 사용한 것에 비하여 증가시켰으며 이를 표 5에 나타내었다.Butanol extract of K-65 fermentation of white ginseng root of the present invention increased (base) insulin secretion at medium concentration of 3.3 mM and insulin secretion (glucose stimulation) at a concentration of 3.3 mM compared to white ginseng root extract. ) Was also increased compared to the ginseng extract alone was shown in Table 5.
본 발명의 K-65를 이용한 인삼 미근 K-65 발효물의 에탄올 추출물은 미삼 추출물을 단독으로 사용한 것에 비하여 배지 농도 3.3mM에서의 (기저) 인슐린 분비는 저하시켰으나, 배지 농도 16.7mM에서의 인슐린 분비(포도당 자극)는 인삼 추출물을 단독으로 사용한 것에 비하여 증가시켰으며 이를 표 6에 나타내었다.The ethanol extract of Ginseng root muscle K-65 fermentation using K-65 of the present invention lowered the (base) insulin secretion at a medium concentration of 3.3 mM but lowered the insulin secretion at a medium concentration of 16.7 mM, compared to that of the ginseng extract alone. Glucose stimulation) was increased compared to the ginseng extract alone was shown in Table 6.
본 발명의 K-65을 이용한 인삼 미근 K-65 발효물의 부탄올 추출물 200μg/mL은 인삼 미근 추출물을 단독으로 사용한 것에 비하여 배지 농도 3.3mM에서의 (기저) 인슐린 분비를 67배 증가시켰으며, 배지 농도 16.7mM에서의 인슐린 분비 (포도당 자극)도 인삼 추출물을 단독으로 사용한 것에 비하여 14배 증가시켰으며 이를 표 7에 나타내었다.200 μg / mL of butanol extract of the ginseng root of K-65 fermentation using K-65 of the present invention increased the (base) insulin secretion at a medium concentration of 3.3 mM by 67 times, Insulin secretion (glucose stimulation) at 16.7 mM was also increased by 14-fold compared to the use of ginseng extract alone.
표 4. 백삼 주근 K-65 발효물의 에탄올 추출물의 췌장소도에서 인슐린 분비 효과Table 4. Effect of insulin secretion on pancreatic islet of ethanol extracts of white ginseng root K-65 fermentation
Concentration (㎍ / mL)
Raw ginseng
K-65 Fermentation Material **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
*Significantly different from control group at *P<0.05, ***P<0.001.* Significantly different from control group at * P <0.05, *** P <0.001.
**백삼 주근 K-65 발효물의 에탄올 추출물을 나타낸다.** Represents the ethanol extract of white ginseng root K-65 fermented product.
표 5. 백삼 주근 K-65 발효물의 부탄올 추출물의 췌장소도에서 인슐린 분비 효과Table 5. Effect of insulin secretion on pancreatic islets of butanol extract of white ginseng root K-65 fermentation
division
Concentration (㎍ / mL)
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
*Significantly different from control group at ***P<0.001.* Significantly different from control group at *** P <0.001.
**백삼 주근 K-65 발효물의 부탄올 추출물을 나타낸다.** Represents the butanol extract of white ginseng root K-65 fermentation.
표 6. 미삼의 K-65 발효물의 에탄올 추출물의 췌장소도에서 인슐린 분비 효과Table 6. Effect of insulin secretion on pancreatic islets of ethanol extracts of Korean ginseng
Concentration (㎍ / mL)
K-65 Fermentation Material **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
*Significantly different from control group at ***P<0.001.* Significantly different from control group at *** P <0.001.
**미삼의 K-65 발효물의 에탄올 추출물을 나타낸다.** Represents the ethanol extract of K-65 fermented rice.
표 7. 미삼의 K-65 발효물의 부탄올 추출물의 췌장소도에서 인슐린 분비 효과Table 7. Insulin Secretion Effect of Butanol Extract of Panax ginseng CA Meyer during Pancreatic Islet Extraction
Concentration (㎍ / mL)
K-65 Fermentation Material **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
*Significantly different from control group at *P<0.05, **P<0.01, ***P<0.001.* Significantly different from control group at * P <0.05, ** P <0.01, *** P <0.001.
**미삼의 K-65 발효물의 부탄올 추출물을 나타낸다.** Butanol extract of K-65 fermented rice is shown.
<시험예 4> 췌장 베타세포 사멸에 미치는 영향Test Example 4 Effect on Pancreatic Beta-cell Death
- 세포주 : MIN6N8 세포주 Cell line: MIN6N8 cell line
- 세포사멸 유도 조건-Apoptosis induction condition
ㆍ사이토카인에 의한 유도 : 인터페론-γ(IFN-γ10 ng/mL), 종양괴사인자(TNF)-α(10 ng/mL), 인터루이킨(interleukin; IL)-1β(10 ng/mL)의 혼합물을 48시간 배지에 첨가하였다. 본 발명의 인삼 발효 추출물인 백삼 미근 K-65 발효물의 에탄올 추출물 또는 백삼 미삼 K-65 발효물의 부탄올 추출물을 사이토카인과 동시에 처리하였다.Induction by cytokines: interferon-γ (IFN-γ 10 ng / mL), tumor necrosis factor (TNF) -α (10 ng / mL), interleukin (IL) -1β (10 ng / mL) Was added to the medium for 48 hours. Ginseng fermented extract of the present invention, ethanol extract of white ginseng root K-65 fermentation or butanol extract of white ginseng root ginseng K-65 fermentation was treated simultaneously with cytokines.
ㆍ유리지방산에 의한 유도 : 팔미트산 50mM을 50％ 에탄올에 용해하여 0.5mM이 되도록하고, 48시간 후 배지에 첨가하였다. 본 발명의 인삼 발효 추출물인 백삼 주근 K-65 발효물의 부탄올 추출물, 백삼 미근 K-65 발효물의 에탄올 추출물 또는 백삼 미삼 K-65 발효물의 부탄올 추출물을 팔미트산과 동시에 처리하였다.Induction by free fatty acid: 50 mM of palmitic acid was dissolved in 50% ethanol to 0.5 mM and added to the medium after 48 hours. Butanol extract of white ginseng root K-65 fermented ginseng fermented extract, ethanol extract of white ginseng root K-65 fermentation or butanol extract of white ginseng root ginseng K-65 fermented was simultaneously treated with palmitic acid.
- 세포사멸 측정 Apoptosis measurement
사멸된 세포에서 생성되는 세포질성 히스톤단백질 관련 DNA 절편(cytoplasmic histone associated-DNA-fragments 모노 및 올리고 뉴클레오솜)을 항히스톤 항체(anti-histone-antibody) 및 항DNA-POD(anti-DNA-POD)로 접합하여 ABTS로 발색시키는 photometric enzyme-immunoassay 이용하였다.Cytoplasmic histone associated-DNA-fragments mono and oligo nucleosomes produced in killed cells were treated with anti-histone antibodies and anti-DNA-PODs. A photometric enzyme-immunoassay was used to conjugate and develop with ABTS.
본 발명의 K-65를 이용한 백삼 주근 K-65 발효물의 부탄올 추출물은 팔미틴산 유도 베타세포 사멸을 주근 추출물을 단독으로 사용한 것에 비하여 더 억제하는 효과를 보였다(표 8 참조).Butanol extract of the K-65 fermented white ginseng root K-65 fermentation using K-65 of the present invention showed more inhibitory effect compared to palmitate-induced beta cell death compared to the main extract alone (see Table 8).
본 발명의 K-65를 이용한 백삼 미근 K-65 발효물의 에탄올 추출물은 사이토카인 유도 베타세포 사멸을 주근 추출물을 단독으로 사용한 것에 비하여 더 억제하는 효과를 보였다(표 9 참조).Ethanol extracts of white ginseng root muscle K-65 fermentation using K-65 of the present invention showed more inhibitory effect on cytokine-induced beta cell death compared to the use of the main root extract alone (see Table 9).
본 발명의 K-65를 이용한 백삼 미근 K-65 발효물의 에탄올 추출물은 팔미틴산 유도 베타세포 사멸을 백삼 미근 추출물을 단독으로 사용한 것에 비하여 더 억제하는 효과를 보였다(표 10 참조).Ethanol extract of white ginseng root of K-65 fermentation using K-65 of the present invention showed more inhibitory effect on palmitic acid induced beta cell death compared to white ginseng root extract alone (see Table 10).
본 발명의 K-65를 이용한 백삼 미삼 K-65 발효물의 부탄올 추출물은 사이토카인 유도 베타세포 사멸을 백삼 미삼 추출물을 단독으로 사용한 것에 비하여 더 억제하는 효과를 보였다(표 11 참조).Butanol extract of white ginseng misam K-65 fermentation using K-65 of the present invention showed more inhibitory effect on cytokine-induced beta cell death compared to white ginseng misam extract alone (see Table 11).
본 발명의 K-65를 이용한 백삼 미삼 K-65 발효물의 부탄올 추출물은 팔미틴산 유도 베타세포 사멸을 백삼 미삼 추출물을 단독으로 사용한 것에 비하여 더 억제하는 효과를 보였다(표 12 참조).Butanol extract of white ginseng misam K-65 fermentation using K-65 of the present invention showed more inhibitory effect on palmitic acid-induced beta cell death than white ginseng misam extract alone (see Table 12).
상기 결과를 종합하면, 본 발명의 백삼 주근의 유산균 K-65 발효물의 에탄올 추출물은 기저 및 포도당 자극 인슐린 분비를 증가시켰으며, 백삼 주근의 유산균 K-65 발효물의 부탄올 추출물은 흰쥐에서 포도당 부하에 의한 혈당 상승을 억제하였으며, 기저 및 포도당 자극 인슐린 분비를 증가시켰으며, 팔미틴산 유도 베타세포 사멸을 억제하는 효과를 보였다. Taken together, the ethanol extract of the lactic acid bacteria K-65 fermentation of white ginseng root of the present invention increased basal and glucose-stimulated insulin secretion, and the butanol extract of the lactic acid bacteria K-65 fermentation of white ginseng root was induced by It suppressed elevated blood glucose, increased basal and glucose stimulated insulin secretion, and inhibited palmitic acid induced beta cell death.
미삼의 유산균 K-65 발효물의 에탄올 추출물은 포도당 자극 인슐린 분비를 증가시켰으며, 사이토카인 유도 베타세포 사멸을 억제하는 효과를 보였으며, 팔미틴산 유도 베타세포 사멸을 억제하는 효과를 보였다.Ethanol extracts of lactic acid bacteria K-65 fermentation of M. ginseng increased glucose-stimulated insulin secretion, inhibited cytokine-induced beta cell death, and inhibited palmitic acid-induced beta cell death.
미삼의 유산균 K-65 발효물의 부탄올 추출물은 기저 및 포도당 자극 인슐린 분비를 증가시켰으며, 사이토카인 유도 베타세포 사멸을 억제하는 효과를 보였으며, 팔미틴산 유도 베타세포 사멸을 억제하는 효과를 보였다.Butanol extract of Lactic acid bacterium K-65 fermentation of M. ginseng increased basal and glucose-stimulated insulin secretion, inhibited cytokine-induced beta cell death, and inhibited palmitic acid-induced beta cell death.
표 8. 백삼 주근 K-65 발효물의 부탄올 추출물의 췌장베타세포에서의 팔미틴산 유도 세포사멸에 미치는 영향Table 8. Effect of Butanol Extracts of White Ginseng Root Root on Fermentin-induced Apoptosis in Pancreatic Beta Cells
White ginseng root
K-65 Fermentation Material **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
**백삼 주근 K-65 발효물의 부탄올 추출물을 나타낸다.** Represents the butanol extract of white ginseng root K-65 fermentation.
표 9. 미삼의 K-65 발효물의 에탄올 추출물의 췌장베타세포에서의 사이토카인 유도 세포사멸에 미치는 영향Table 9. Effect of Ethanol Extracts of K-65 Fermentation of Panax ginseng on Cytokine-induced Apoptosis in Pancreatic Beta Cells
Misam
K-60 fermented product **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
**미삼의 K-65 발효물의 에탄올 추출물을 나타낸다.** Represents the ethanol extract of K-65 fermented rice.
표 10. 미삼의 K-65 발효물의 에탄올 추출물의 췌장베타세포에서의 팔미틴산 유도 세포사멸에 미치는 영향Table 10. Effect of Ethanol Extracts of K-65 Fermentation of Panax ginseng Root on Palmitate-induced Apoptosis in Pancreatic Beta Cells
K-65 Fermentation Material **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
**미삼의 K-65 발효물의 에탄올 추출물을 나타낸다.** Represents the ethanol extract of K-65 fermented rice.
표 11. 미삼의 K-65 발효물의 부탄올 추출물의 췌장베타세포에서의 사이토카인 유도 세포사멸에 미치는 영향Table 11. Effect of Butanol Extract of Panax ginseng CA Meyer on Cytokine-induced Apoptosis in Pancreatic Beta Cells
Misam
K-60 fermented product **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
**미삼의 K-65 발효물의 부탄올 추출물을 나타낸다.** Butanol extract of K-65 fermented rice is shown.
표 12. 미삼의 K-65 발효물의 부탄올 추출물의 췌장베타세포에서의 팔미틴산 유도 세포사멸에 미치는 영향Table 12. Effect of Butanol Extract of Panax ginseng CA Meyer on Pancreatic Beta-induced Apoptosis in Pancreatic Beta Cells
Misam
K-60 fermented product **
*Values are mean± SEM (n=6).Values are mean ± SEM (n = 6).
**미삼의 K-65 발효물의 부탄올 추출물을 나타낸다.** Butanol extract of K-65 fermented rice is shown.
상기 표 9 내지 표 12에서 나타낸 결과를 토대로 볼 때 본 발명의 인삼 발효 추출물을 당항상성 개선용 약제학적 조성물로 사용되는 경우 당항상성을 유지하는 기능을 회복시킬 수 있으므로, 공복혈당 장애자, 내당능 장애자, 당뇨병 전단계로 진단받은 자, 당뇨병 환자의 췌장 베타세포 보호제 및/또는 인슐린 저항성 개선제 로 사용될 수 있는 효과가 있음을 확인하였다.Based on the results shown in Tables 9 to 12, when the ginseng fermented extract of the present invention is used as a pharmaceutical composition for improving glycemic resistance, it can restore the function of maintaining glycemic resistance, impaired fasting glucose, impaired glucose tolerance, It was confirmed that there is an effect that can be used as a pancreatic beta cell protector and / or insulin resistance improver in diabetic patients who are diagnosed with prediabetes.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.
본 발명의 신규한 K-65는 인삼 또는 인삼 추출물을 발효시킬 수 있어 인삼 발효 추출물을 얻을 수 있다.The novel K-65 of the present invention can ferment ginseng or ginseng extract to obtain a ginseng fermented extract.
본 발명의 신규한 K-65는 생체 이용률이 낮은 진세노사이드 Rg1, Rb1, Rg1, Re 등을 진세노사이드 Rh1, Rg3, Rh2, C-K 등으로 전환시킬 수 있어 본 발명에 의한 인삼 발효 추출물이 함유된 약제학적 제제, 건강기능식품에 적용할 수 있다. The novel K-65 of the present invention can convert ginsenosides Rg1, Rb1, Rg1, Re and the like with low bioavailability into ginsenosides Rh1, Rg3, Rh2, CK, etc. It can be applied to pharmaceutical preparations, health foods.
또한 본 발명의 신규한 K-65를 이용하여 제조한 인삼 또는 인삼 추출물을 발효시킨 인삼 발효 추출물은 포도당 항상성 개선용에 사용할 수 있어 이를 약제학 및/또는 건강기능식품에 사용하는 경우 당항상성을 유지하는 기능을 회복시킬 수 있어서, 공복혈당 장애자, 내당능 장애자, 당뇨병 전단계로 진단받은 자, 당뇨병 환자의 췌장 베타세포 보호제 및 인슐린 저항성 개선제로 사용될 수 있는 효과가 있다. In addition, ginseng or ginseng fermented extracts fermented with ginseng or ginseng extract prepared using the novel K-65 of the present invention can be used for improving glucose homeostasis, so that when used in pharmaceuticals and / or dietary supplements to maintain sugar always It can restore the function, there is an effect that can be used as a fasting glucose impaired person, impaired glucose tolerance, a person diagnosed with pre-diabetes, pancreatic beta cell protector and insulin resistance improver in diabetic patients.
<110> KOREA FOOD RESEARCH INSTITUTE <120> Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method thereof <160> 5 <170> KopatentIn 1.71 <210> 1 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> A primer for sequencing of 27f <400> 1 agagtttgat cctggctcag 20 <210> 2 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> A primer for sequencing of 1492r <400> 2 ggctaccttg ttacgactt 19 <210> 3 <211> 18 <212> DNA <213> Artificial Sequence <220> <223> A primer for swquencing of r4L <400> 3 acgggcggtg tgtacaag 18 <210> 4 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> A primer for sequencing of f2L <400> 4 ccagcagccg cggtaatag 19 <210> 5 <211> 964 <212> DNA <213> Pediococcus pentosaceus K-65 <400> 5 tgctgatccg cgattactag cgattccgac ttcgtgtagg cgagttgcag cctacagtcc 60 gaactgagaa tggttttaag agattagctt aacctcgcgg tctcgcgact cgttgtacca 120 tccattgtag cacgtgtgta gcccaggtca taaggggcat gatgatttga cgtcgtcccc 180 accttcctcc ggtttgtcac cggcagtctc actagagtgc ccaacttaat gctggcaact 240 agtaataagg gttgcgctcg ttgcgggact taacccaaca tctcacgaca cgagctgacg 300 acaaccatgc accacctgtc attctgtccc cgaagggaac ctctaatctc ttagactgtc 360 agaagatgtc aagacctggt aaggttcttc gcgtagcttc gaattaaacc acatgctcca 420 ccgcttgtgc gggcccccgt caattctttt gagtttcaac cttgcggtcg tactccccag 480 gcggattact taatgcgtta gctgcagcac tgaagggcgg aaaccctcca acacttagta 540 atcatcgttt acggcatgga ctaccagggt atctaatcct gttcgctacc catgctttcg 600 agcctcagcg tcagttgcag accagacagc cgccttcgcc actggtgttc ttccatatat 660 ctacgcattt caccgctaca catggagttc cactgtcctc ttctgcactc aagtctccca 720 gtttccaatg cacttcttcg gttgagccga aggctttcac attagactta aaagaccgcc 780 tgcgctcgct ttacgcccaa taaatccgga taacgcttgc cacctacgta ttaccgcggc 840 tgctggcacg tagttagccg tggctttctg gttaaatacc gtcactgggt aaacagttac 900 tcttacccac gttcttcttt aacaacagag ctttacgagc cgaaaccctt cttcactcac 960 gcgg 964 <110> KOREA FOOD RESEARCH INSTITUTE <120> Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method <160> 5 <170> Kopatentin 1.71 <210> 1 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> A primer for sequencing of 27f <400> 1 agagtttgat cctggctcag 20 <210> 2 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> A primer for sequencing of 1492r <400> 2 ggctaccttg ttacgactt 19 <210> 3 <211> 18 <212> DNA <213> Artificial Sequence <220> <223> A primer for swquencing of r4L <400> 3 acgggcggtg tgtacaag 18 <210> 4 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> A primer for sequencing of f2L <400> 4 ccagcagccg cggtaatag 19 <210> 5 <211> 964 <212> DNA <213> Pediococcus pentosaceus K-65 <400> 5 tgctgatccg cgattactag cgattccgac ttcgtgtagg cgagttgcag cctacagtcc 60 gaactgagaa tggttttaag agattagctt aacctcgcgg tctcgcgact cgttgtacca 120 tccattgtag cacgtgtgta gcccaggtca taaggggcat gatgatttga cgtcgtcccc 180 accttcctcc ggtttgtcac cggcagtctc actagagtgc ccaacttaat gctggcaact 240 agtaataagg gttgcgctcg ttgcgggact taacccaaca tctcacgaca cgagctgacg 300 acaaccatgc accacctgtc attctgtccc cgaagggaac ctctaatctc ttagactgtc 360 agaagatgtc aagacctggt aaggttcttc gcgtagcttc gaattaaacc acatgctcca 420 ccgcttgtgc gggcccccgt caattctttt gagtttcaac cttgcggtcg tactccccag 480 gcggattact taatgcgtta gctgcagcac tgaagggcgg aaaccctcca acacttagta 540 atcatcgttt acggcatgga ctaccagggt atctaatcct gttcgctacc catgctttcg 600 agcctcagcg tcagttgcag accagacagc cgccttcgcc actggtgttc ttccatatat 660 ctacgcattt caccgctaca catggagttc cactgtcctc ttctgcactc aagtctccca 720 gtttccaatg cacttcttcg gttgagccga aggctttcac attagactta aaagaccgcc 780 tgcgctcgct ttacgcccaa taaatccgga taacgcttgc cacctacgta ttaccgcggc 840 tgctggcacg tagttagccg tggctttctg gttaaatacc gtcactgggt aaacagttac 900 tcttacccac gttcttcttt aacaacagag ctttacgagc cgaaaccctt cttcactcac 960 gcgg 964
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090109942A KR101236789B1 (en) | 2009-11-13 | 2009-11-13 | Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090109942A KR101236789B1 (en) | 2009-11-13 | 2009-11-13 | Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20110053116A KR20110053116A (en) | 2011-05-19 |
| KR101236789B1 true KR101236789B1 (en) | 2013-02-25 |
Family
ID=44362878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090109942A KR101236789B1 (en) | 2009-11-13 | 2009-11-13 | Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101236789B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060001834A (en) * | 2005-10-07 | 2006-01-06 | (주)예당바이오 | Preparation method of fermented ginseng or fermented red ginseng using probiotics from kimchi |
-
2009
- 2009-11-13 KR KR1020090109942A patent/KR101236789B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060001834A (en) * | 2005-10-07 | 2006-01-06 | (주)예당바이오 | Preparation method of fermented ginseng or fermented red ginseng using probiotics from kimchi |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110053116A (en) | 2011-05-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101240192B1 (en) | Lactobacillus acidophilus K-59, extracts from ginseng-fermented products using K-59 for improving insulin secretion and manufacturing method thereof | |
| KR102063772B1 (en) | lactobacillus having blood glucose lowering effect and antioxidant effect | |
| KR20170061959A (en) | Preparation method of fermented ginseng and fermented black-red ginseng with active ginsenoside heightening rate absorption | |
| CN117701424A (en) | Novel lactobacillus rhamnosus strain with obesity prevention or treatment effect and application thereof | |
| KR101236297B1 (en) | Novel Enterococcus faecalis K-60 and extracts from ginseng-fermented products using Enterococcus faecalis K-60 for improving glucose homeostasis and manufacturing method thereof | |
| KR20100054428A (en) | Extracts for improving glucose homeostasis fermented using lactobacillus gasseri kctc 3163 from ginseng or ginseng extract | |
| JP5984512B2 (en) | Use of fermented soybean composition and food and drink | |
| KR101236789B1 (en) | Novel Pediococcus pentosaceus K-65 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-65 for improving glucose homeostasis and manufacturing method thereof | |
| KR101510673B1 (en) | Composition inhibiting enterobacteria activity during saponin metabolism of ginseng | |
| KR101149045B1 (en) | Novel Pediococcus pentosaceus K-643 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-643 for improving glucose homeostasis and manufacturing method thereof | |
| KR101205270B1 (en) | Novel Pediococcus pentosaceus K-61 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-61 for improving glucose homeostasis and manufacturing method thereof | |
| KR20200012236A (en) | Novel lactic acid bacteria and method of preparing fermented product having effect of anti-obesity and anti-diabets using the same | |
| KR101151295B1 (en) | Novel Pediococcus pentosaceus K-641 and extracts from ginseng-fermented products using Pediococcus pentosaceus K-641 for improving glucose homeostasis and manufacturing method thereof | |
| KR20220006864A (en) | Lactobacillus plantarum K97 and uses thereof | |
| KR101385191B1 (en) | Use of Cichorium intybus extracts for preventing, treating improving muscular atrophy | |
| KR101153771B1 (en) | Novel pediococcus pentosaceus k-51 and extracts from ginseng-fermented products using pediococcus pentosaceus k-51 for stimulating insulin secretion and manufacturing method thereof | |
| KR20190052972A (en) | Composition for improving intestinal microbial flora containing radish extract as an active ingredient | |
| US20130189298A1 (en) | Novel yeast strain and the application thereof | |
| KR101671713B1 (en) | Compositions for improving or treating Muscle Atrophy Diseases Comprising Flavan Derivatives Derived from Broussonetia kazinoki | |
| CN116211956B (en) | Composition for regulating intestinal tract and/or improving obesity, preparation method, chewable tablet and application thereof | |
| KR102639561B1 (en) | Composition for preventing, treating or improving metabolic disease including obesity, diabetes or fatty liver using Lactobacillus plantarum NCHBL-004 strain or culture medium thereof | |
| KR102668947B1 (en) | Composition for improving preventing or treating muscular disease including Lactobacillus plantarum Q1(LPQ1) | |
| KR20230112802A (en) | Compositions for lowering blood sugar having the ability to inhibit alpha-glucoside activity using lactic acid bacteria, a health functional food, and a pharmaceutical composition | |
| KR102495246B1 (en) | Lactobacillus helveticus BCC-LH-04 having body fat-reducing activity and compositions comprising the same | |
| KR102434006B1 (en) | Food composition containing lactobacillus with anti-obesity activity |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20160107 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20170102 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20180220 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20190408 Year of fee payment: 7 |
|
| FPAY | Annual fee payment |
Payment date: 20200102 Year of fee payment: 8 |