KR101362351B1 - Ginseng process method for increasing ginsenoside quantity and processed goods thereof - Google Patents

Abstract

The present invention relates to a method for processing ginseng that increases the content of ginsenosides and to a processed product thereof, and to a method for processing ginseng that increases the content of ginsenosides, including ginseng, misam, ginseng, wild ginseng, red ginseng or red ginseng extract and pectinase. Alternatively, glucosidase is added to water, followed by enzymatic reaction and concentrated to dryness, wherein ginsenoside R is 2-4 mg / g, and R is 1 to 3 mg / g.
It is to use the processing method and the processed product of ginseng to increase the content of ginsenosides as described above.

Description

Ginseng process method for increasing ginsenoside quantity and processed goods etc.

The present invention relates to a method for processing ginseng and its processed product to increase the content of ginsenosides, in particular, ginsenoside (Rh2) as an active ingredient by heat-treated ginseng and enzyme treatment with glycolytic enzymes The present invention relates to a method for processing ginseng containing RH1, Rg3 (Rg3 (R)) and compound K, and a processed product thereof.

That is, the present invention is a ginsenoside having a high content in ginseng components by heat-treating the ginseng, mountain goat ginseng, ginseng, ginseng, red ginseng or red ginseng extract and treated with pectinase or glucosidase of the genus Aspergillus It is related to a technique for processing ginseng having 2 to 4 mg / g of ginsenoside RS having good physiological activity, and having 1 to 3 mg / g of R.H. .

In the following description, ginseng, misam, ginseng, wild ginseng or red ginseng and the like are collectively described as 'ginseng' for convenience of description.

Ginseng is a perennial ginseng belonging to the ginseng of Panax ginseng as a plant taxonomy and about 11 species are known on the earth. Representative ginsengs include Korean ginseng, American ginseng, samchil ginseng and bamboo shoot ginseng, depending on the habitat and plantation. Korean ginseng is known as Panax ginseng, which is distributed in Korea, Manchuria, and East Siberia. American ginseng is called hwagisam, and its scientific name is Panax quinquefolium, which is distributed in North America, Canada, and northern China. Samchil ginseng or Guangdong ginseng has the scientific name 'Panax notoginseng' and is distributed in China. Bamboo ginseng has the scientific name 'Panax japonicum' and is distributed in Japan. There are also Himalayan ginseng and Vietnamese ginseng.

Ginseng traditionally refers to crops harvested 4 to 6 years after seeding and cultivation. It is sometimes referred to as wild ginseng that grows and grows in wild mountains. In addition, the seeds of wild ginseng are harvested for a long time without administration of fertilizers and pesticides in the wild, called camphor ginseng or mountain goat ginseng. Ginseng, wild ginseng, camphor ginseng, and mountain goat ginseng belong to the same species of ginseng, with only differences in cultivation or native growth. However, it is recognized in the field of herbal medicine that there is a difference in the pharmacological components contained in the ginseng roots due to the difference in growth environment and period causes a physiological difference and is distributed differently.

The traditional pharmacological effects of ginseng are nourishment (to improve nutrition), tonic (strengthen and strengthen the body), stiffness (to strengthen the heart function), correction (enhancement of energy), and health (to strengthen the stomach). It is known for calming (quitting excitement and quieting) and longevity. Modernly studied pharmacological effects include increasing body's resistance to stress, enhancing reproductive function, treating diabetes, enhancing nutrition, anti-cancer effect, anti-inflammatory effect, anti-allergic, anti-fatigue effect and antioxidant activity.

The main pharmacologically active ingredient unique to ginseng is ginsenoside, which means saponin in ginseng, and the glycoside of ginseng.

Ginsenosides are known as glucose, rhamnose, arabinose or xylose in the dammarane-based triterpenoid triterpenoids Protopanaxadiol and Protopanaxatriol. More than 30 derivatives of ginseng have been identified as saccharide-bound compounds. The main protoparanaxadiol derivatives include ginsenosides Albione, Albitu, Rc, Aldi, Algisri, Al.H. and Compound K. The main protoparanaxatriol derivatives include egg, egg support, and algwon.

Approximate contents of ginsenoside derivatives, ginsenoside Albione, Albitu, R. C., Aldi, Al and Alg., Which account for more than 80% of ginseng and wild ginseng, are 5, 2, 3, 2, 2 and 2 mg / g with a total content of about 16 mg / g. These are derivatives that combine two to four sugars per molecule and are found to be poorly absorbed in the gut and have low pharmacological activity. Ginsenoside algistri, R. gtutu, R. gwonwon and Compound K, which are not detected or trace amounts detected in ginseng and wild ginseng, are derivatives in which 1-2 sugars are combined and are absorbed into the blood in the intestine and have high physiological activity.

Ginsenoside R. et al. And Compound K have the effect of inducing apoptosis of cancer cells and inhibiting cell cycle progression, destroying cancer cells and inhibiting their proliferation, while ginsenoside Albione, Aldi, and Algithri are effective. Was reported. Meanwhile, ginsenoside R. et al. Has been reported to have anti-inflammatory and anti-allergic effects by preventing abnormalities in immune capacity. Ginsenosides algisri (al) has anti-cancer effects, but ginsenosides algisri (es) have been reported to be ineffective.

Ginseng with high physiological activity, Ginsenoside alginate is strengthened, and red ginseng is the representative ginseng product that occupies most of the domestic ginseng market. Red ginseng prepared by steaming ginseng has a low content of ginsenoside alginate, which is low in pharmacological effect and uneconomical. The heat treatment of ginseng produces the stereoisomers ginsenoside algisri (al) and algisri (es).

Patent Document 1 below discloses black ginseng prepared by steaming ginseng 9 times and drying 10 times so that the content of ginsenoside alginate component is excellent, but Patent document 1 is uneconomical by proliferating repeatedly at high temperatures for a long time. .

Patent Document 2 discloses a method for producing a ginseng extract containing a large amount of ginsenoside algis three by extracting by heating at 60 to 120 ℃ after acetic acid fermentation using acetic acid bacteria.

Patent Document 3 discloses a method for producing a 20 (S) -ginsenoside algistri by significantly increasing the yield of 20 (S) -ginsenoside by reacting ginseng extract with enzyme lactase.

Patent Document 4 is a method for obtaining ginsenoside compound k in high yield by reacting ginseng extract with cellulase, an enzyme isolated from penicillium microorganism, or beta-galactosidase, an enzyme isolated from Aspergillus genus. Is disclosed.

Patent Document 5 discloses a method for producing ginsenoside compound k by enzymatically reacting ginseng saponin using cellulase or lactase composition Y-AO to produce ginsenoside compound k. It is.

Patent Document 6 discloses a method for producing ginsenoside F-one, Compound Y and Compound K in a large amount by treating ginseng extract with pectinex or biscozyme, which is a polysaccharide degrading enzyme.

Patent Document 7 discloses a method for mass-producing ginsenosides by reacting ginseng extract with lactase and an enzyme selected from naringinase and beta galactosidase in the reaction product.

Patent Document 8 discloses a method for preparing fermented ginseng or fermented red ginseng which is inoculated with kimchi lactic acid bacteria and incubated for 2 to 5 days, followed by 1 to 72 hours of addition of an organic acid. The contents of ginsenoside algin three (R), compound K, R. tsutu and protopanaxadiol of the fermented red ginseng were 4.5%, 2.1%, 20.2% and 6.3%, respectively. The ginseng's general ginsenoside content is about 1.6%, whereas the ginsenoside content of fermented red ginseng reaches 33.1%, an increase of more than 20 times.

Republic of Korea Registered Patent No. 0600795 (2006.07.06 registered) Republic of Korea Patent Publication No. 2010-0001540 (published Jan. 6, 2010) Republic of Korea Registered Patent No. 0218553 (Registered June 10, 1999) Republic of Korea Patent No. 0 377 546 (2003.03.12 registration) Republic of Korea Registered Patent No. 0420451 (Registered on February 16, 2004) Republic of Korea Patent Publication No. 2008-0028266 (2008.03.31 published) Republic of Korea Registered Patent No. 0293968 (Registered April 10, 2001) Republic of Korea Registered Patent No. 0789678 (Registered Dec. 21, 2007)

An object of the present invention was made to solve the problems described above, the ginsenoside egg support contained in ginseng by treating the ginseng with heat treatment and glucose, Al, Alf, Albione, Al, Albitu And it is to provide a processing method and a processed product of ginseng to decompose the Al to convert to the Al-chwitu, Al-chwiwon, algistry and compound k to increase the content of ginsenosides.

Processing method of ginseng to increase the content of ginsenosides according to the present invention to achieve the above object as a processing method of ginseng to increase the content of ginsenosides, ginseng, misam, ginseng, mountain ginseng, red ginseng or red ginseng extract And pectinase or glucosidase were added to water, followed by enzymatic reaction and concentrated to dryness. The ginsenoside R. was 2-4 mg / g, and R. was 1-3 mg / g. do.

In addition, in the processing method of ginseng according to the present invention, 5 to 20% by weight of the ginseng, rice ginseng, ginseng, mountain ginseng, red ginseng or red ginseng extract is added or pulverized in water to make a powder dispersion or a pulverized liquid. Tinaase or glucosidase was added at a rate of 1 to 20% based on the weight of ginseng powder, followed by enzymatic reaction at 30 to 70 ° C. for 2 to 4 days, and after completion of the reaction, the enzyme was heated at 80 to 100 ° C. for 10 to 30 minutes. It is characterized in that the inert and concentrated to dry.

In addition, the ginseng processed material according to the present invention to achieve the above object is characterized in that made by the processing method of the above-mentioned ginseng.

In addition, the ginseng extract according to the present invention to achieve the above object is characterized in that the above-mentioned ginseng extract is made by extracting with hot water or an organic solvent.

In addition, to achieve the above object, the food according to the present invention is characterized in that it is made using the above-mentioned ginseng processed or the above-mentioned ginseng extract.

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As described above, according to the ginseng processing method and the processed product to increase the content of ginsenosides according to the present invention, ginsenoside egg support contained in ginseng, egg, egg, Albione, Al, Albitu and It breaks down Aldi and converts it into A.I.tu, A.I.W., Al.Three and Compound K. Ginsenosides are well absorbed into the blood in the intestine. It prevents the proliferation and metastasis of cancer cells. And the effect of promoting the physiological activity of the prevention and treatment of inflammation.

In addition, according to the ginseng processing method and the processed product to increase the content of ginsenosides according to the present invention, it is possible to eliminate the difference in the pharmacological efficacy of ginseng between individuals due to the presence or absence of intestinal microorganisms or the difference in the hydrolytic capacity, cancer and It is also possible to prevent and treat immune diseases.

Figure 1 is a photograph showing the thin layer chromatography of the ginseng was heated for 15 minutes, 30 minutes and 60 minutes at 121 ℃ with pressure steam,
Figure 2 is a photograph showing the thin layer chromatography of rice ginseng treated at 37 ° C. for 2 days with glucose after heat treatment at 121 ° C. for 60 minutes with pressure steam.
Figure 3 is a photograph showing the thin layer chromatography of goats ginseng treated with enzyme at 50 ° C with pectinase after heat treatment at 121 ° C for 60 minutes,
Figure 4 is a graph showing the high-performance liquid chromatography of acid-producing ginseng treated with enzyme at 50 ℃ for 3 days after heat treatment at 121 ℃ 60 minutes at pressure steam.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

First, the concept of the present invention will be described.

In the present invention, using the heat treatment and the glucose enzymes ginsenosides 2 to 4 saccharides are combined Albione, Albitu, Al, Aldi, Al support and egg 1 to 2 saccharides ginsenosides By switching to R.T., R.T., Compound K, and R.S., it not only improves the intestinal effect and increases digestive absorption rate, but also the difference in the pharmacological efficacy of ginseng among individuals due to differences in the presence or absence of intestinal microorganisms or hydrolytic capacity. It describes a method of preparing ginseng that can remove the cancer and prevent and treat cancer and immune diseases, and proposes the components of the ginseng.

Ginseng powder was dispersed in an aqueous solution and heated to promote the decomposition of ginsenoside glycosides, and then selected by adding pectinase or glucosidase of Aspergillus fungus and incubated for 1 to 5 days for enzymatic reaction. The process is optimized to maximize the production of pharmacologically potent ginsenosides.

In addition, the present invention achieves a simple heating treatment in a short time, not a fermentation method by bacteria having a long reaction time and low yield, and the ginseng obtained by treating ginseng by a relatively simple process of enzymatic reaction by glucose, Ginsenosides Albione, Albitu, Al, Aldi, Al Hgwon, and egg contained in the ginsenosides of Alchichwitu content more than 2 ~ 4mg / g, ginsenoside Al Cheongwon, Compound K, and Algisri (Ear) each produce a ginseng product containing 1-3 mg / g or more.

In addition, the ginseng prepared in the present invention is rich in ginsenoside R. ichtu, compound K, and algisri (al), which have excellent anticancer effects, and have many anti-allergic and anti-inflammatory effects. It can be used as a medicine and dietary supplement for treatment and treatment.

Ginsenoside RS, algis (R) and compound K have the effect of inducing apoptosis of cancer cells and inhibiting cell cycle progression, destroying cancer cells and suppressing proliferation. There is augmentation and tumor angiogenesis inhibition. Ginseng containing a large amount of ginsenosides is expected to have the effect of preventing and treating cancer, as well as inhibiting allergy and inflammation.

The present invention is a ginsenoside using heat treatment of ginsenosides Albione, Albitu, R. C., Aldi, R.g.W., G. ginseng and enzyme reaction of Pectinane or Glucosidase of Aspergillus sp. It is to switch to ETCH, ETCH, RG3 and compoundK.

First, a method of processing ginseng to increase the content of ginsenoside RH2, RH1, RG3, and compound K according to the present invention will be described.

The processing method according to the present invention is largely composed of two steps.

Step (a): Ginseng, 5 to 50% by weight of powder or extract of ginseng is added to water and pulverized, and heated at 80 to 150 ° C, preferably at 100 to 135 ° C for 15 minutes to 48 hours, and then 20 to Cool to 70 ° C.

Step (b): Pectinase or glucosidase in Aspergillus is added to the ginseng heated in step (a) at a rate of 1 to 20% relative to the ginseng powder, preferably at 40 to 70 ° C. At ˜55 ° C., for 1 to 10 days, preferably 2 to 4 days. After completion of the reaction, the mixture was heated at 80 to 100 ° C for 10 to 30 minutes to inactivate the enzyme, and then concentrated and dried to obtain ginseng.

In the present invention, the ginseng powder dispersion or the ginseng grind solution is heated at a high temperature in step (a) to decompose some ginsenosides and remove endogenous enzymes and contaminated microorganisms of ginseng, and also extract ginsenosides from the ginseng substrate. The purpose is to promote the enzymatic reaction. In addition, the (b) step to react the glucose in the purpose of producing a high yield of physiological ginsenosides.

The present invention utilizes the complementary effect of the two-step process of heat treatment and enzymatic reaction, and the ginseng containing high yield of ginsenoside R. HTtu, R.H.W., algis (R) and compound K at the same time in high concentration from ginseng dispersion It is characterized in that it is prepared.

In addition, the ginseng processed material according to the present invention is made by the above-described ginseng processing method.

In addition, the ginseng extract according to the present invention is made by extracting the above-mentioned ginseng processed product with hot water or an organic solvent.

In addition, the food according to the present invention is made using the above-mentioned ginseng processed or the above-mentioned ginseng extract.

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Although the present invention will be described in more detail with reference to the following examples, the configuration and effects of the present invention are not limited to the examples.

Example 1 Analysis Conditions of Ginsenosides

Ginseng powder is extracted by heating with methanol and concentrated to dryness to obtain a methanol extract. The methanol extract was dissolved in distilled water, washed with nucleic acid and extracted ginseng saponin (ginsenoside) with butanol. The butanol extract was concentrated to dryness and analyzed using thin layer chromatography and high performance liquid chromatography. Thin layer chromatography was performed using Kieselgel 60 254 thin layer chromatography plate (Merck, Germany), and the organic solvent layer below was used as a developing solvent with a chloroform-methanol-water ratio of 4: 2: 1. After development, 10% sulfuric acid solution was sprayed and heated to develop. High-speed chromatography was performed by injecting 20 μL of the sample at 1 mg / mL. The mobile phase was water and acetonitrile 18% at 0 minutes, 22% at 25 minutes, 30% at 55 minutes, and 60% at 75 minutes. The flow rate was 1.0 mL / min, given a concentration gradient of 80% at 90 minutes, and a Capcell Pak C18 column (4.6 × 150mm, Shiseido Co. Japan) was used as the stationary phase.

Example 2 Change of Misam ginsenoside by heat treatment

1 g of the ginseng powder was dispersed in 50 ml of distilled water, followed by an autoclave, heated at 121 ° C. for 15 minutes, 30 minutes, and 60 minutes, followed by 0.6 ml of 0.3 ml of 1-butanol ( butanol) was extracted by vortex for 15 minutes. Centrifugation was performed and 5 μL of supernatant was used for thin layer chromatography. As shown in FIG. 1, it can be seen that ginsenoside alginate increases with increasing heating time in thin layer chromatography. Figure 1 is a thin layer chromatography of ginseng, heat treated at 121 ° C. for 15 minutes, 30 minutes, and 60 minutes with pressure steam. In FIG. 1, A is a ginsenoside reference material, B is ginseng, C, D, and E is brown rice heat-treated for 15 minutes, 30 minutes and 60 minutes, respectively.

Example 3 Change of Misam ginsenoside by Enzymatic Reaction of Glycolytic Enzyme

Cellulase, glucanase, pectinase, hemicellulase, and glucosidase isolated from Aspergillus fungus cultures were added to the ginseng dispersion heated at 121 ° C for 40 minutes, followed by enzymatic reaction at 37 ° C for 2 days. It was. The reaction solution was extracted with butanol in the same manner as in Example 1 and analyzed by thin layer chromatography in the same manner as in Example 2. The result is as shown in FIG. FIG. 2 is a thin layer chromatography of micro ginseng treated with pressure steam at 121 ° C. for 60 minutes and then treated with saccharase for 2 days at 37 ° C. In FIG. 2, A is a ginsenoside standard, B, C, and D. , E and F are micro ginseng treated with cellulose, glucanase, pectinase, hemicellulase and glucosidase, respectively. As shown in Figure 2, pectinase produced the strongest ginsenoside R. ettutu and compound Kay and weakly produced glucosidase.

Example 4 Changes of Sansam Ginseng Ginsenosides Enzymatically Reacted with Pectinase After Heat Treatment

5 g of mountain ginseng was dispersed in 250 mL of distilled water, and then heated at 121 ° C. for 60 minutes. After 200 mg of pectinase was added, the mixture was reacted at 55 ° C. for 1 day and 3 days and lyophilized. The lyophilized wild ginseng powder was examined for the distribution and content of ginsenosides by thin layer chromatography and high performance liquid chromatography according to [Example 1]. As shown in FIG. 3, ginsenoside algistri was detected in the heated goat ginseng in thin layer chromatography, and ginsenoside R-E in the ginseng treated with pectinase for 1 and 3 days after heat treatment. Blowing and compound kay were detected in large quantities. FIG. 3 is a thin layer chromatography of a wild goat ginseng treated with enzyme at 50 ° C. with pectinase after heat treatment at 121 ° C. for 60 minutes, and in FIG. 3, A is a heat treated goat ginseng, B, C, and D. Are the acid-producing ginsengs which have been heat-treated by using pectinase for 1, 2 and 3 days, respectively.

As a result of high-performance liquid chromatography analysis, the fermented wild ginseng ginseng contains 2.4 mg and 1.7 mg / g, respectively, and the heat ginseng ginseng was treated with pectinase after heat treatment. Ginsenosides were the most abundant in the range of 2.5-2.9 mg / g, followed by ginsenosides in the R. Al Garden, Algisri (R) and compound k, respectively, in 1.3-1.4, 1.2-1.3 and 1.1-1.2 mg / g. g (see Table 1). Table 1 shows the ginsenosides content after heat treatment and enzyme reaction of wild ginseng analyzed by high performance liquid chromatography.

A high-performance liquid chromatogram of goat ginseng (B) that had been enzymatically reacted with pectinase for 3 days after heat treatment with standard ginsenosides (A) (see FIG. 4). Figure 4 is a high-performance liquid chromatography of goat yangsan ginseng treated with heat at 121 ° C for 60 minutes at 121 ° C and then treated with pectinase at 50 ° C for 3 days, in Figure 4 A is a chromatogram of standard ginsenosides, Ginsenoside R. Jiwon (21.913), AL (22.577), RF (48.689), RH Garden (53.193), RB1 (53.883), R.C (55.188), Albitu (56.525), F.W. (57.905), Aldi (59.851), F.T (71.457), Algisri (S) (75.432), Algisri (R) (76.068), Protopananatriol (77.532), CompoundK (82.490) and Al.His (83.714) Is in gram A. In Fig. 4, B is a chromatogram of wild ginseng treated with enzyme after heat treatment, ginsenoside egg support (21.909), egg (22.337), Al Howon (53.078), Albiwon (53.701), and seed (55.444) , F1 (57.924), Aldi (59.801), F2 (71.459), Algis Three (S) (75.379), Algis Three (R) (76.038), Protopananatriol (77.438), Compound K (82.469) and ALCTUTU (83.655) is in chromatogram B.

In addition, the peaks of the peaks of ginsenoside R. (53.078), R. three (R) (76.038), compound K (82.469), and R.tututo (83.655) in acidic ginseng were heat treated in high-speed liquid chromatogram B. The size was over 75 mAu.

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

The processing method of ginseng and the processed product to increase the content of ginsenosides according to the present invention is applied to the processing of ginseng.

Claims (6)

As a processing method of ginseng to increase the content of ginsenosides,
(a) 5 to 20% by weight of fresh ginseng, rice ginseng, ginseng, mountain goat ginseng, red ginseng or red ginseng extract or pulverized in water to form a powder dispersion or pulverized solution and heat-treated at 95-150 ° C. for 15 minutes to 48 hours. ,
(b) after step (a), pectinase or glucosidase in Aspergillus was added at a rate of 1 to 20% of the ginseng weight, followed by enzymatic reaction at 30 to 50 ° C. for 2 to 4 days. After heating for 10 to 30 minutes at 80 ~ 100 ℃ includes the step of inactivating the enzyme and concentrated to dry,
Ginsenoside R. ginseng in the dried ginseng, rice ginseng, ginseng, Sanyangsan ginseng, red ginseng or red ginseng extract is 2 ~ 4mg / g and the method of processing the ginseng, characterized in that 1 ~ 3mg / g. delete A ginseng processed product prepared by the method of processing ginseng of claim 1. Ginseng extract made by extracting the processed ginseng of claim 3 with hot water or an organic solvent. A food made using the ginseng processed product according to claim 3 or the ginseng extract according to claim 4. delete

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