KR101321143B1 - Functional fermented Allium victorialis L. and manufacturing method thereof - Google Patents

Abstract

The present invention mountain garlic ( Allium victorialis L.) fermented by lactic acid bacteria and fermented acid garlic and its production is increased and functional, functional and shelf life. The present invention Leuconostoc after the high commercially available young leaves and mature texture of garlic leaves in rough fermentation after rough texture Lactic acid bacteria, including mesenteroides , were inoculated and fermented at 37 degrees to increase antioxidant activity, antimicrobial activity and antidiabetic activity, and produce fermented acid garlic with increased palatability. The fermented acid garlic produced is stored and maintained for more than 1 year without any particular quality damage in the fermentation vessel. It is processed in various forms such as fermented acid garlic, extract, powder, pill and tablets and can be prepared in a form that can be always taken. It works.

Description

Functional fermented garlic and production method using lactic acid bacteria {Functional fermented Allium victorialis L. and manufacturing method

The present invention relates to a functional fermented acid garlic and a production method using lactic acid bacteria, and more specifically, lactic acid bacteria through fermentation to improve the physiological activity of the antibacterial and antioxidant activity, starch degrading enzyme inhibitory activity, acid garlic The present invention relates to a functional fermented acid garlic and a method for producing the same, which have greatly improved the shelf life, functionality, and palatability.

Mountain garlic ( Allium victorialis L.) is a perennial plant of the genus Allium in the family Liliaceae, and is distributed in the mountains of Asia, America, and the Himalayas, and is native to Ulleungdo, Jirisan, Odaesan, and Seoraksan. Mountain garlic has a strong garlic smell and its biopharmaceutical uses are very similar to garlic and belong to the same Allium genus as garlic, but its shape is completely different from garlic. In Korea, when the ginkgo sprouts in deciduous leaves in winter from March to April, young leaves and stems are collected in May and used for edible food. It is produced once a year in the natural state, and recently, the whole plant is edible, not only leaves, but also flowers and flowers.

Mountain garlic has been used as an old plant in Ulleungdo and other places. It is mainly used for leafy vegetables or pickled foods. Mountain garlic usually leaves after 5 years of seeding and leaves only 2 leaves a year. Long cultivation period and low yield make it difficult to commercialize and are therefore treated as high quality vegetables. Mountain garlic is well known as a traditional stamina food like garlic, and has been used in folk medicine for hypertension, arteriosclerosis, gastritis, constipation, abdominal pain, forgetfulness and insomnia. To date, active substances reported in acid garlic include allicin, ferulic acid, astragalin, methylallyldisulfide, diallydisulfide, kaempferol, quercetin and furostanol glycosides found in garlic. Activity, arteriosclerosis, hyperlipidemia and cholesterol inhibitory effects have been reported.

However, mountain garlic has a low shelf life after harvesting, a point of harvesting vulnerable leaves at a limited time of April-May, and a problem of poor commerciality due to coarse texture in the case of mature (mature leaf). Although it is necessary to develop processed foods of mountain garlic to overcome this problem, salted fermented foods such as pickles (Korean patent 1005868330000), liquid extract beverages (Korea Patent Publication 2002-0092098), and mountain garlic water kimchi (Park Geum-soon and Kim Gwi-soon) , 2008, Korean Society of Food and Cookery Science, 829-836). Only simple processed products have been developed, and research on fermented acid garlic with increased functionality, shelf life and organoleptic properties through fermentation using There is no situation.

Therefore, the present inventors inoculated and fermented with lactic acid bacteria to acid garlic having a low shelf life and problems of temporary production, a problem of disposal due to the coarse texture of the side, to produce a fermented acid garlic with increased functionality, shelf life, functionality, As a result, it is possible to store without corruption for more than one year while increasing the taste and aroma, and developed a functional fermented acid garlic with increased antibacterial, antioxidant and antidiabetic activity to complete the present invention.

1. Korean Patent No. 1005868330000 2. Republic of Korea Patent Publication No. 10-2002-0092098

1. Kum Soon Park and Kwi Soon Kim, 2008, Korean Society of Food and Cookery Science, 829-836

Accordingly, it is an object of the present invention to inoculate and ferment lactic acid bacteria in washed fine garlic, to provide fermented acid garlic with increased functionality, shelf life, and functionality.

The above object of the present invention is produced at a limited time seasonally with low shelf life, screening lactic acid bacteria that can ferment acid garlic having a problem of losing commerciality due to the coarse texture of the side (mature leaf), and optimum fermentation conditions This study was conducted to evaluate the functionality, shelf life, and functionality of the prepared fermented garlic, and to achieve high value-added functional fermented garlic.

Functional fermented acid garlic of the present invention increases the shelf life for more than one year, and has the effect of providing a high value-added processed foods that enhance the useful physiological activity such as inherent antibacterial activity, antioxidant activity, antidiabetic activity.

In addition, the functional fermented acid garlic according to the present invention reduces the unique flavor of acid garlic according to the lactic acid bacteria fermentation, and enhances the palatability, taste and taste that can be preferred by all ages. Provide effect.

In addition, the functional fermented acid garlic according to the present invention maintains its commerciality through fermentation of coarse leaves (mature leaf) having a poor texture and improves economic efficiency, and provides an effective utilization effect of raw garlic raw materials.

1 is a manufacturing process chart of the functional fermented garlic garlic of the present invention.
Figure 2a and Figure 2b is a photograph of the acid garlic after 3 weeks in the lactic acid bacteria non-inoculated state, Figure 2c and Figure 2d is a photograph of the acid garlic 1 year after the inoculation of the leukonostock mesenteroides lactic acid bacteria.

The present invention relates to a fermented acid garlic and a method for producing the same, inoculated and fermented with lactic acid bacteria to acid garlic. More specifically, after washing the edible acid garlic and removing foreign substances, by inoculating the lactic acid bacteria incubated in advance and fermented for 1 week, long-term storage is possible, and antioxidant, antibacterial, anti-diabetic activity is increased, It is about fermented garlic, which is highly palatable to everyone.

The present invention is a washing step of mountain garlic; Shredding of mountain garlic; Culture step of lactic acid bacteria; Acid garlic inoculation step of the culture lactic acid bacteria; It consists of lactic acid bacteria mixing and fermentation of mountain garlic.

Raw garlic raw material of the present invention includes the lean leaves, mature leaves, stems, flowers and the like, preferably edible leaves of edible. Mountain garlic of the present invention is registered as a food raw material in the domestic food industry, mainly harvested vulcan leaves in the spring of March-April, or used as a pickled vegetables, is processed and distributed in pickles. However, after mid-May, natural harvesting is prohibited on Ulleungdo, and in the case of cultivated land, the mature side of the plant is worsened due to poor texture. To date, the Korea Food and Drug Administration has not conducted food ingredient analysis, but in the case of acid garlic, the general ingredient analysis of edible leaves revealed that water content was 90.2%, protein content 1.7%, crude fat 0.9%, carbohydrates 3.2%, and ash 1.0%. Contains 37 kcal / 100g and is known as a low calorie health food.

Lactobacillus plantarum KCTC 13093, Lactobacillus c asei KCTC 3109, Lactobacillus a cidophilus KCTC 3171, Streptococcus thermophilus KCTC 3778, Leuconostoc mesenteroides KCCM 35471 and the like can be used singly or in combination, most preferably Leuconostoc A single strain of mesenteroides KCCM 35471 is grown in MLS (Dipico, USA) liquid medium and fermented by inoculating into shredded garlic.

For efficient fermentation of acid garlic, it is preferable to chop the acid garlic into 2-5 cm width, because lactic acid bacteria are well dispersed within the acid garlic tissue to promote fermentation. The cutting of live garlic was made with sterile scissors, but other cutting tools may be used. Lactic acid bacteria fermentation is started by putting acid garlic in a sealed fermentation vessel and mixing by adding lactic acid bacteria culture medium of about 1/10 of the weight of acid garlic, usually incubated for 6-10 days at 37 ℃ and then left at room temperature. If the fermentation is finished for more than one year, E. coli and fungal contamination does not appear in fermented acid garlic, and if not inoculated and fermented lactic acid bacteria will be contaminated and decayed within two to four weeks.

In the present invention, "functional health food" means a food manufactured and processed using raw materials or ingredients having functional properties useful for the human body according to Act No. 6767 of the Health Functional Food Act, and "functional" means a human body It means the ingestion for the purpose of obtaining a useful effect in health use such as nutrient control or physiological action on the structure and function of.

Fermented acid garlic juice according to the present invention may be added to foods or beverages for the purpose of improving antioxidant, antibacterial or antidiabetic. Examples of the food to which the fermented acid garlic juice may be added include various foods, beverages, gums, teas, vitamin complexes, health functional foods, powders, granules, tablets, capsules, and beverages. At this time, the amount of fermented wild garlic juice in the food or beverage may be added at 0.01 to 15% by weight of the total food weight, the health beverage composition is 0.02 to 5 g, preferably 0.3 to 1 g based on 100 ml Can be added.

The food composition of the present invention is not particularly limited to other ingredients except fermented acid garlic juice as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrates is generally about 1-20 g, preferably about 5-12 g per 100 ml of the composition of the present invention.

In addition to the above, the fermented acid garlic juice of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, Alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks and the like can be used. In addition, the fermented acid garlic juice of the present invention may contain a natural fruit juice and a pulp for producing fruit juice beverages and vegetable beverages. These components can be used independently or in combination. The proportion of such additives is not so critical but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of fermented acid garlic juice.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example  1: Acid Garlic Fermentation Using Lactic Acid Bacteria

Young and mature leaves of mountain garlic, harvested from April to May 2010 in Ulleung-gun, Gyeongbuk, were harvested, washed with water, and dried. Dried garlic was stored in a sealed fermentation vessel without any sterilization process, or cut into 2-5 cm width and stored in a sealed fermentation vessel. In the case of lactic acid bacteria Lactobacillus Planta room (Lactobacillus plantarum) KCTC 13093, Lactobacillus casei (Lactobacillus c asei) KCTC 3109, Lactobacillus know also the filler's (Lactobacillus a cidophilus) KCTC 3171, streptococcus Thermo pillar's (Streptococcus thermophilus ) KCTC 3778, Leuconostoc mesenteroides ) KCCM 35471 was inoculated in MRS (MRS) liquid medium, respectively, and prepared by shaking culture at 120 ° C. for 30 hours at 120 rpm. After adding 20-25 ml of each lactic acid bacteria culture medium in a sealed fermentation vessel containing 250 g of acid garlic, the lactic acid bacteria were mixed to make good contact with the acid garlic. Then, fermented acid garlic was prepared by incubating each fermentation vessel at 37 ° C. for 10 days [FIG. 1]. As a control, acid garlic that was not inoculated with lactic acid bacteria was placed in a fermentation vessel for 10 days and treated. As a result, when lactic acid bacteria were not treated, rot and odor of acid garlic were rapidly generated, but rot or odor did not occur when lactic acid bacteria were treated. [Fig 2]. However, when the fermentation was not carried out, the growth of the garlic did not go well, and some mold growth was confirmed during the 10-day fermentation. Therefore, it is preferable to ferment by inoculating lactic acid bacteria into finely chopped mountain garlic 2-5cm size. This is understood to be a phenomenon in which lactic acid bacteria are evenly dispersed into acid garlic tissue in the case of finely chopped garlic, and a substance that promotes the growth of lactic acid bacteria is supplied from the finely chopped garlic.

On the other hand, lactic acid bacteria change during acid garlic fermentation, 10 g of fermented acid garlic sample was collected over time, 90 mL of sterile distilled water was added and transferred to a sterile bag (Model 400, Closure Bags 6041), followed by a grinder (Stomacher 400, Seward Limited). , England) for 10 minutes, homogenized and centrifuged at 3000 rpm for 10 minutes (HA-1000-3, Hanil Science Industrial Co., Ltd Korea) to remove the precipitate and recover the supernatant to smear it onto MS solid medium. The number of lactic acid bacteria was assayed. As a result, there were many differences according to the inoculation strains, but the number of lactic acid bacteria at the initial inoculation was 4.5x10 ⁸ ~ 2.1x10 ⁹ / g, and gradually increased to 6 days at 6.8x10 ⁸ ~ 1.1x10 ¹⁰ / g. Maintained or decreased slowly. Especially Leuconostoc When inoculated with mesenteroides , the early growth of lactic acid bacteria was fast, and it was confirmed that it was advantageous to prepare fermented acid garlic by continuously maintaining a high concentration of cells [Table 1].

Changes in Lactic Acid Bacteria Growth During Acid Garlic Fermentation with Various Lactic Acid Bacteria
culture
Days Lactobacillus (CFU / g) Leukonostok
Mesenteroides KCCM 35471 Lactobacillus
Flactarum
KCTC 13093 Lactobacillus
Kazei
KCTC 3109 Lactobacillus
Ashidophilus
KCTC 3171 Streptococcus
Thermophilus
KCTC 3778 0 5.5 x ^{10 8} 4.5 x ^{10 8} 4.8 x ^{10 8} 2.1 x ^{10 9} 5.5 x ^{10 8} 2 1.2 x 109 ⁹ 4.8 x ^{10 8} 7.8 x ^{10 8} 2.6 x ^{10 9} 7.5x10 ⁸ 4 1.9 x ^{10 9} 6.8 x ^{10 8} 1.3x10 ⁹ 4.1 x ^{10 9} 1.6x10 ⁹ 6 1.1x10 ¹⁰ 5.5 x ^{10 8} 3.9 x ^{10 9} 7.2 x ^{10 9} 3.3 x ^{10 9} 8 6.8 x ^{10 9} 6.2 x ^{10 8} 3.8x10 ⁹ 1.3 x ^{10 10} 3.5 x ^{10 9} 10 1.0x10 ¹⁰ 6.5 x ^{10 8} 3.8x10 ⁹ 8.8 x ^{10 9} 5.5 x ^{10 9}

Meanwhile, the same amount of lactic acid bacteria strains cultured in 250 g of shredded garlic were inoculated in two strains, that is, the most fermented combination of Leuconostoc mesenteroides and four other lactic acid bacteria and other strains. In the case of inoculation in combination of two strains, the shelf life similar to the inoculation of a single strain was observed, but the aroma, taste, and overall preference were Leuconostoc mesenteroides . Best for single vaccination [Table 2]. At this time, sensory evaluation on the sense of smell and taste was evaluated on a 5-point scale with 20 researchers from the Department of Food and Nutrition, Andong National University. Very bad 1 point, slightly bad 2 points, moderate 3 points, slightly good 4 points, very good Indicated by 5 points, the results of this experiment were analyzed by variance analysis (ANOVA) using Duncan's multiple range test using the SPSS package program and are shown in Table 2 below. Leuconostoc mesenteroides ) In the case of single vaccination, the score was significantly superior in overall preference.

Functionality of Fermented Mountain Garlic Fermented with Various Lactic Acid Bacteria Lactic acid bacteria fermentation incense flavor Overall likelihood One 4.40 ± 0.48 4.20 ± 0.51 4.25 ± 0.43 2 3.75 ± 0.62 3.75 ± 0.43 3.75 ± 0.43 3 3.80 ± 0.60 3.85 ± 0.47 3.95 ± 0.38 4 3.81 ± 0.68 3.85 ± 0.47 4.15 ± 0.35 5 3.95 ± 0.66 3.95 ± 0.38 4.10 ± 0.30 1 + 2 4.10 ± 0.53 4.15 ± 0.35 4.05 + 0.21 1 + 3 4.05 ± 0.49 4.10 ± 0.30 4.05 ± 0.43 1 + 4 4.10 ± 0.43 3.95 ± 0.21 4.05 + 0.21 1 + 5 4.10 ± 0.53 3.95 ± 0.38 4.05 ± 0.38 2 + 3 3.80 ± 0.50 3.80 + - 0.51 3.95 ± 0.38 2 + 4 3.75 ± 0.62 3.80 ± 0.40 3.85 ± 0.47 2 + 5 3.80 ± 0.40 3.80 ± 0.40 3.70 ± 0.55 3 + 4 3.90 ± 0.30 3.75 ± 0.43 3.65 ± 0.47 3 + 5 4.05 ± 0.49 3.95 ± 0.21 3.90 ± 0.30 4 + 5 4.21 ± 0.60 4.05 + 0.21 3.95 ± 0.22 One: Leuconostoc mesenteroides KCCM 35471
2: Lactobacillus plantarum KCTC 13093
3: Lactobacillus c asei KCTC 3109
4: Lactobacillus a cidophilus KCTC 3171
5: Streptococcus thermophilus KCTC 3778

Therefore, for the production of fermented wild garlic, leuconostoc mesenteroides ( Leuconostoc) mesenteroides ) single strain culture is most preferably inoculated at 8: 1 to 10: 1 (v / v) and incubated at 37 ° C. for 10 days.

Example  2: Evaluation of shelf life of lactic acid bacteria fermented garlic

Washed acid garlic and washed acid garlic finely chopped with sterile scissors are put in a sterile fermentation container and Leuconostoc mesenteroides ) culture medium was added at 1/10 (w / v) of acid garlic, and then fermented at 37 ° C. for 10 days, and then evaluated for bacterial contamination and functional changes over time while standing at room temperature. Was evaluated. In the control group, the same medium was added to the medium without Lactic acid bacteria cultured, and the merchandise in storage was judged on a 5-point scale, which was very bad, 1 point (muddy like water, odorous), and 2 points (bad) The tissue is partially destroyed and smells bad, normal 3 points (the tissue is partially destroyed and smells like grass), slightly good 4 points (the tissue is maintained and no smell), very good 5 points (tissue Is maintained and the degree of preference is maintained). As a result, it was confirmed that the fermented shredded garlic was kept stable without significant loss of sensory and commercial properties for more than 48 weeks when fermented with Leuconostoc mesenteroides [Table 3]. Meanwhile, in the same manner as in Example 1, the supernatant of fermented wild garlic was prepared during the fermentation period and inoculated into EMB medium to detect E. coli to confirm that there was no contamination.

Leuconostoc storage shelf life of acid garlic fermented with mesenteroides process Days saved Week 0 2 weeks 4 weeks 8 weeks 24 weeks 48 Weeks No tax
Mountain garlic Non-vaccinated 5 4.0 2.5 1.0 1.0 1.0 inoculation 5 4.5 3.5 1.5 1.0 1.0 Fragmentation
Mountain garlic Non-vaccinated 5 3.5 1.0 1.0 1.0 1.0 inoculation 5 4.8 4.8 4.8 4.5 4.5

Example  3: Evaluation of Biological Activities of Lactic Acid Bacteria Fermented Garlic

100 g of acid garlic samples fermented with Leuconostoc mesenteroides were recovered in the same manner as in the above example, and 100 ml of sterile distilled water was added thereto, followed by transfer to a sterile bag (Model 400, Closure Bags 6041). (Stomacher 400, Seward Limited, England), ground and homogenized for 10 minutes and centrifuged at 4000 rpm for 10 minutes (HA-1000-3, Hanil Science Industrial Co., Ltd Korea) to remove the precipitate and recover the supernatant. Fermented acid garlic juice was prepared. On the other hand, as a control, the wild garlic leaves, which were not fermented, were ground, homogenized and centrifuged in the same manner to recover the supernatant to prepare fresh juice. The physiological activities of fermented wild garlic juice and wild garlic juice were evaluated in the same way as the previously reported methods (Kwon, Eun-Eun et al., 2010 Korea Food Storage Distribution Association, Bioactivity of Wild Garlic Juice, 541-546).

Antioxidant Activity Assessment

First, antioxidant activity was evaluated by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging ability and reducing power measurement. For DPPH scavenging ability, 380 μl of 2 × 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of diluted samples at various concentrations, and the mixture was reacted at 37 ° C. for 30 minutes. Hitech, Expert 96, Asys Co., Austria). The DPPH free radical scavenging activity was expressed as a percentage of sample addition and non-addition. To evaluate the reducing power, 2.5 ml of 0.2 M sodium phosphate buffer (pH 6.6) and 2.5 ml of 10% potassium ferricyanide were added to 2.5 ml of the sample and reacted at 50 ° C. for 20 minutes, and then 2.5 ml of 10% trichloroacetic acid was added to terminate the reaction. The supernatant was recovered by centrifugation at 4000 rpm for 10 minutes. The recovered supernatant was diluted twice with distilled water, mixed with freshly prepared 0.1% ferric chloride solution at a 5: 1 (v / v) ratio, and absorbance was measured at 700 nm. Antioxidant activity evaluation results were expressed as the average and deviation of three measurements. As a result, the antioxidant activity of fermented acid garlic juice was superior to that of fresh juice, DPPH scavenging ability increased 1.25 times in the concentration of the stock solution, and 1.37 times increased in the reducing power [Table 4]. Therefore, it was confirmed that fermented acid garlic had better antioxidant power than non-fermented acid garlic.

Comparison of Antioxidant Activity between Fermented Juice and Fresh Juice sample Juice (juice) concentration (%) Antioxidant power DPPH Scavenging Power (%) Reducing power (absorbance 700 nm)
Fermentation
Mountain garlic juice 6.25 9.00 ± 3.71 0.087 ± 0.001 12.5 19.11 ± 2.16 0.184 ± 0.003 25.0 30.38 ± 5.66 0.395 ± 0.015 50.0 46.17 ± 4.29 0.657 ± 0.019 100.0 71.34 ± 7.01 1.250 ± 0.014
Mountain garlic
Juice 6.25 5.00 ± 1.34 0.078 ± 0.004 12.5 11.54 ± 2.86 0.158 ± 0.004 25.0 16.78 ± 1.85 0.295 ± 0.005 50.0 33.92 ± 1.17 0.547 ± 0.017 100.0 56.90 ± 4.04 0.908 ± 0.004

Antimicrobial Activity Assessment

The antimicrobial activity of fermented acid garlic juice and wild garlic juice was evaluated by measuring the minimum inhibitory concentration (MIC) using microbroth dilution method. Strains used as gram-negative bacteria Salmonella typhimurium KCTC 1926, Escherichia coli KCTC 1682, Proteus vulgaris KCTC 2433, Pseudomonas aeruginosa KACC 10186, Gram-positive bacteria, Listeria monocytogenes KACC 10550, Staphylococcus aureus KCTC 1916, Staphylococcus epidermidis ATCC 12228, Bacillus subtilis KCTC 1924, Candida as fungus albicans KCTC 1940 and Saccharomyces cerevisiae IF0 0233 was used. After preincubation at 37 and 30 using nutrient broth for bacteria and sabouraud dextrose broth (Difco Co. USA) for bacteria, 25%, 12.5%, 10.0%, 6.25%, 5.0%, 3.13% and 1.56% 1 ml of each microbial solution adjusted to 0.1 OD (600 nm) was added to 9 ml of medium to which live garlic or fermented wild garlic juice was added and incubated for 48 hours. After that, the concentration of fresh juice in which no growth was observed by visual inspection and microscopic examination was indicated by MIC.

The results showed that fermented wild garlic juice was higher in gram-negative bacteria than Proteus vulgaris and Salmonella. typhimurium on, Listeria in Gram-positive bacteria It showed stronger antimicrobial activity against monocytogenes and Staphylococcus aureus , and almost the same against other bacteria [Table 5]. Therefore, the fermented acid garlic was confirmed to have superior antimicrobial activity than the non-fermented acid garlic.

Comparison of Antimicrobial Activity between Fermented Fermented Juice and Fresh Garlic Juice microbe Minimum growth inhibitory concentration (%) Fermented Mountain Garlic Juice Juice Gram-negative bacteria Escherichia coli 10.0 10.0 Proteus vulgaris 3.13 5.0 Pseudomonas aeruginosa 10.0 10.0 Salmonella typhimurium 6.25 10.0 Gram-positive bacteria Listeria monocytogenes 5.0 10.0 Bacillus subtilis 5.0 5.0 Staphylococcus aureus 6.25 10.0 Staphylococcus epidermidis 5.0 5.0 Fungus Candida albicans 5.0 5.0 accharomyces cerevisiae 5.0 5.0

Antidiabetic Activity Assessment

Antidiabetic activity of fermented wild garlic and fresh juice was evaluated by measuring the inhibition of a-glucosidase and a-amylase activity. First, a-glucosidase activity was evaluated by mixing 2.5 μl of the prepared sample and 25 μl of a-glucosidase (0.25 U / ml: ApisBio Co. Daegu, Korea) diluted with 50 mM Sodium acetate buffer (pH 5.6). The reaction was carried out in advance, and 25 µl of 1 mM pNPG solution was added, followed by reaction at 60 to 10 minutes. Then, 25 μl of 1M NaOH was added to stop the reaction, and the inhibition rate was calculated by measuring the absorbance at 405 nm. For a-amylase activity evaluation, 2.5 μl of fresh sample and 25 μl of a-amylase (0.25 U / ml: ApisBio Co. Daegu, Korea) diluted with 50 mM phosphate buffer (pH 6.8) were mixed. After the reaction in advance for 25 minutes, 25 μl of 0.5% soluble starch (Samchun Chemicals Co., Korea) was added and reacted at 37 ° C. for 10 minutes. Then, the reaction was stopped by heating at 100 ° C. for 5 minutes, and 150 μl of DNS (3,5-dinitrosalicylic acid, Sigma Co., St. Louis, USA) solution was added to the reaction solution, followed by heating at 100 ° C. for 5 minutes. After cooling to room temperature. The colorant was measured for absorbance at 540 nm using a 96 well microplate reader (Sunrise-BAS / C, Tecan Co., USA), and the inhibition rate was calculated by the following equation for each experiment. .

% Inhibition = [1- (sample enzyme activity / control enzyme activity)] x 100

As a result, it was confirmed that fermented acid garlic juice increased a-glucosidase and a-amylase inhibitory activity compared to acid garlic juice [Table 6]. Therefore, fermented acid garlic was confirmed to have better antidiabetic activity than non-fermented acid garlic.

Comparison of Antidiabetic Activity between Fermented Juice and Fresh Juice sample Juice (juice) concentration (%) Inhibition (%) a-glucosidase a-amylase Fermented Mountain Garlic Juice 100 12.33 21.81 10 1.74 5.08  Juice 100 3.86 6.08 10 1.12 2.33

Claims (4)

A method for producing fermented acid garlic, comprising the step of fermenting after inoculating leuconostoc mesenteroides with acid garlic. The method of claim 1,
The acid garlic is a fermented acid garlic production method, characterized in that the leaf of the finely divided mountain garlic 2 ~ 5cm in width. Fermented acid garlic, which is obtained according to the method of claim 1 or 2. Functional health food composition having an antioxidant, antibacterial or antidiabetic activity, comprising the fermented acid garlic of claim 3 as an active ingredient.

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