KR101368634B1 - Health functional food comprising Ginseng cultivates fermentation and method for manufacturing thereof - Google Patents
Health functional food comprising Ginseng cultivates fermentation and method for manufacturing thereof Download PDFInfo
- Publication number
- KR101368634B1 KR101368634B1 KR1020120031672A KR20120031672A KR101368634B1 KR 101368634 B1 KR101368634 B1 KR 101368634B1 KR 1020120031672 A KR1020120031672 A KR 1020120031672A KR 20120031672 A KR20120031672 A KR 20120031672A KR 101368634 B1 KR101368634 B1 KR 101368634B1
- Authority
- KR
- South Korea
- Prior art keywords
- wild ginseng
- root
- ginseng cultured
- health functional
- functional food
- Prior art date
Links
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 100
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 100
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 100
- 230000036541 health Effects 0.000 title claims abstract description 30
- 235000013376 functional food Nutrition 0.000 title claims abstract description 29
- 238000000855 fermentation Methods 0.000 title claims abstract description 18
- 230000004151 fermentation Effects 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 5
- 241000208340 Araliaceae Species 0.000 title claims abstract 8
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims abstract description 12
- 239000004480 active ingredient Substances 0.000 claims abstract description 8
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 23
- 244000199866 Lactobacillus casei Species 0.000 claims description 19
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 19
- 229940017800 lactobacillus casei Drugs 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000000725 suspension Substances 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 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 claims description 3
- 206010019133 Hangover Diseases 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 240000000724 Berberis vulgaris Species 0.000 claims 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 abstract description 24
- 230000000694 effects Effects 0.000 abstract description 24
- 102000004190 Enzymes Human genes 0.000 abstract description 22
- 108090000790 Enzymes Proteins 0.000 abstract description 22
- 230000000593 degrading effect Effects 0.000 abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 16
- 210000002865 immune cell Anatomy 0.000 abstract description 10
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 description 93
- 230000000052 comparative effect Effects 0.000 description 41
- 239000000047 product Substances 0.000 description 36
- 239000000843 powder Substances 0.000 description 34
- 241001083847 Berberis Species 0.000 description 20
- 229940107131 ginseng root Drugs 0.000 description 14
- 210000004027 cell Anatomy 0.000 description 13
- 241000186660 Lactobacillus Species 0.000 description 12
- 235000019441 ethanol Nutrition 0.000 description 12
- 229940039696 lactobacillus Drugs 0.000 description 12
- 239000002609 medium Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 241000194020 Streptococcus thermophilus Species 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 239000002775 capsule Substances 0.000 description 4
- 231100000135 cytotoxicity Toxicity 0.000 description 4
- 230000003013 cytotoxicity Effects 0.000 description 4
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 235000019643 salty taste Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000002965 ELISA Methods 0.000 description 3
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 description 3
- 230000003833 cell viability Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000008176 lyophilized powder Substances 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 0.000 description 2
- 241000186606 Lactobacillus gasseri Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 235000002789 Panax ginseng Nutrition 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- 210000000349 chromosome Anatomy 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 229940012969 lactobacillus fermentum Drugs 0.000 description 2
- 239000006193 liquid solution Substances 0.000 description 2
- 235000019359 magnesium stearate Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- AWFYPPSBLUWMFQ-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,6,7-tetrahydropyrazolo[4,3-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=C2 AWFYPPSBLUWMFQ-UHFFFAOYSA-N 0.000 description 1
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108020004414 DNA Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 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
- 231100000002 MTT assay Toxicity 0.000 description 1
- 238000000134 MTT assay Methods 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 108700005443 Microbial Genes Proteins 0.000 description 1
- NEAPKZHDYMQZCB-UHFFFAOYSA-N N-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]ethyl]-2-oxo-3H-1,3-benzoxazole-6-carboxamide Chemical compound C1CN(CCN1CCNC(=O)C2=CC3=C(C=C2)NC(=O)O3)C4=CN=C(N=C4)NC5CC6=CC=CC=C6C5 NEAPKZHDYMQZCB-UHFFFAOYSA-N 0.000 description 1
- 108091028043 Nucleic acid sequence Proteins 0.000 description 1
- 235000002791 Panax Nutrition 0.000 description 1
- 241000208343 Panax Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000002543 antimycotic Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000009045 body homeostasis Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- 229940037769 calcium carbonate 100 mg Drugs 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- -1 flake Substances 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940041476 lactose 100 mg Drugs 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 238000002402 nanowire electron scattering Methods 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000013630 prepared media Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229960000342 retinol acetate Drugs 0.000 description 1
- 235000019173 retinyl acetate Nutrition 0.000 description 1
- 239000011770 retinyl acetate Substances 0.000 description 1
- QGNJRVVDBSJHIZ-QHLGVNSISA-N retinyl acetate Chemical compound CC(=O)OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C QGNJRVVDBSJHIZ-QHLGVNSISA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- AYEKOFBPNLCAJY-UHFFFAOYSA-O thiamine pyrophosphate Chemical compound CC1=C(CCOP(O)(=O)OP(O)(O)=O)SC=[N+]1CC1=CN=C(C)N=C1N AYEKOFBPNLCAJY-UHFFFAOYSA-O 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940033203 vitamin b6 0.5 mg Drugs 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
본 발명은 산삼배양근 발효물을 유효성분으로 하는 건강기능식품 및 이의 제조방법에 관한 것으로, 평균입경이 100 내지 200 mesh인 산삼배양근과 헛개열매 추출액의 혼합물을 KFRI 692 균주로 발효한 산삼배양근 발효물을 유효성분으로 포함함으로써, 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 활성을 향상시킬 수 있다.The present invention relates to a health functional food containing a wild ginseng cultured root fermented product and a method for preparing the same, and a wild ginseng cultured root fermentation product obtained by fermenting a mixture of wild ginseng cultured root and walnut fruit extract with an average particle diameter of 100 to 200 mesh with KFRI 692 strain. By including as an active ingredient, the activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells can be improved.
Description
본 발명은 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 활성을 향상시킬 수 있는 산삼배양근 발효물을 유효성분으로 하는 건강기능식품 및 이의 제조방법에 관한 것이다.
The present invention relates to a health functional food comprising a wild ginseng cultured fermented product which can improve the activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells, and a method for producing the same.
산삼(Panax schinseng NESS)은 인삼과 같은 Panax 과의 다년생 초본성 식물로서 한국, 중국, 러시아에 분포하고있는 야생식물이다.Panax schinseng NESS is a perennial herbaceous plant of the Panax family, such as ginseng, and is a wild plant distributed in Korea, China, and Russia.
산삼은 동의보감에서 "신초"라 불리울 만큼 희귀한 식물로서 인삼, 홍삼보다도 높은 함량의 진센노사이드(Rb1, Rb2, Rc, Re, Rf, Rg1, Rg2, Rg3 등)를 함유하고 있으며, 고속액체크로마토그래피(HPLC)를 이용하여 정량분석을 하면 산삼이 인삼에 비해 밝혀지지 않은 특이 피크들이 많은 것으로 알려져 있다. Wild ginseng is rare enough to be called "sprout" in Dongbobogam and contains higher content of ginsenonosides (Rb1, Rb2, Rc, Re, Rf, Rg1, Rg2, Rg3, etc.) than ginseng and red ginseng. When quantitative analysis using chromatography (HPLC) it is known that wild ginseng has a lot of specific peaks that are not revealed compared to ginseng.
산삼의 적응증이나 효용은 인삼과 비슷하나 약효과는 월등히 좋다. 산삼의 약효성분과 약리적 효능을 탐구하기 위하여 광범위한 연구가 계속되고 있으며 지금까지 과학적으로 밝혀진 대표적 효능으로는 신체 조절 기능의 항상성 유지 작용이라 할 수 있으며, 이러한 작용에 근거하여 항피로 및 항스트레스 작용, 항당뇨 작용, 혈압조절 작용, 항암작용, 동맥경화 및 고혈압의 예방, 두뇌기능 강화, 위장기능 강화, 면역기능 강화, 항 바이러스 작용 등이 보고되고 있다. The indications and benefits of wild ginseng are similar to ginseng, but the drug effect is much better. Extensive research has been conducted to explore the medicinal properties and pharmacological effects of wild ginseng, and the representative efficacy that has been scientifically discovered so far is to maintain homeostasis of body control functions. Antidiabetic, blood pressure regulating, anticancer, arteriosclerosis and hypertension prevention, brain function enhancement, gastrointestinal function, immune function enhancement, antiviral action has been reported.
또한, 산삼은 체내의 기능이 지나치게 항진된 경우에는 이를 저하 시켜주고 과도하게 저하된 경우에는 오히려 항진시켜줌으로써 생체를 정상으로 유지 시켜주는 작용 즉, 적응소의 역할을 할 뿐만 아니라 큰 부작용도 없는 것으로 알려져 있다.In addition, wild ginseng is known to not only act as an adaptation station but also have no significant side effects by lowering the function of the body when it is excessively enhanced and by increasing it when it is excessively lowered. have.
산삼배양근의 조사포닌 함량은 6~8중량%로 산삼이나 재배삼의 조사포닌 함량인 4~6중량%에 비하여 대단히 높은 것으로 알려지고 있으며, 최근에 와서 산삼배양근에 대한 성분 및 효능이 많이 인식 되어가고 있다. The content of irradiated ginseng root was 6 ~ 8% by weight, compared to 4-6% by weight of wild ginseng or cultivated ginseng, and recently, the ingredients and efficacy of wild ginseng cultured roots have been recognized. have.
산삼배양근에 함유되어 있는 조사포닌은 현대인들에게 많이 발생하는 스트레스종의 일종인 활성산소를 제거할 수 있는 전자공여능(EDA)이 재배삼에 비해 월등히 높은 것으로 알려져 있으며, 활성산소에 의해 손상된 세포를 복원 및 해독작용을 하는 각종 항산화효소의 활성이 재배삼보다 훨씬 높다.Irradiated ginseng cultured in wild ginseng roots is known to have significantly higher electron donating ability (EDA) than cultivated ginseng, which can remove free radicals, a kind of stress species that occur in modern people. And the activity of various antioxidant enzymes that have detoxification activity is much higher than cultivated ginseng.
이와 같은 산삼 배양근은 원래 산삼조직에서 배양된 것이며 천종산삼과 그 성분 및 DNA 배열이 같다. 또한, 산삼과 산삼배양근의 배수성검정에서 DNA함량과 핵수가 일치하고 있는데 이는 산삼배양근이 다년간 배양을 해도 변이의 발생이 이루어지지 않고 산삼과 유전적으로 동일하다는 것을 증명하는 것이다. 산삼배양근의 염색체수를 산삼의 염색체 수와 동일한 2n=48개이다.These wild ginseng culture roots were originally cultured in wild ginseng tissues, and the components and DNA sequence of Cheongjong wild ginseng are the same. In addition, DNA content and nuclear number in the foldability test of wild ginseng and wild ginseng culture roots coincide, which proves that the wild ginseng culture roots are genetically identical to wild ginseng without any mutation. The number of chromosomes of wild ginseng culture root is 2n = 48 which is the same as the number of chromosomes of wild ginseng.
따라서 현대인들이 섭취하기 용이하면서 상기와 같은 다양한 효능이 있는 산삼배양근을 이용한 건강기능식품이 요구되고 있다.
Therefore, there is a demand for health functional foods using wild ginseng cultured root having various effects as described above while being easy to consume by modern people.
본 발명의 목적은 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 활성을 향상시킬 수 있는 산삼배양근 발효물을 유효성분으로 하는 건강기능식품을 제공하는데 있다.SUMMARY OF THE INVENTION An object of the present invention is to provide a health functional food comprising an active ingredient of wild ginseng cultured root fermented product which can improve the activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells.
또한, 본 발명의 다른 목적은 상기 건강기능식품을 제조하는 방법을 제공하는데 있다.
In addition, another object of the present invention to provide a method for producing the health functional food.
상기한 목적을 달성하기 위한 본 발명의 건강기능식품은 산삼배양근 발효물을 유효성분으로 하며, 산삼배양근 발효물은 평균입경이 100 mesh 이상인 산삼배양근과 헛개열매 추출물의 혼합물이 락토바실러스 카세이(Lactobacillus casei , KFRI 692)에 의해 발효된 것이다.The health functional food of the present invention for achieving the above object is a wild ginseng cultured root fermented product as an active ingredient, and the wild ginseng cultured root fermented product is a mixture of wild ginseng cultured root and barberry fruit extract with an average particle diameter of 100 mesh or more, Lactobacillus casei , fermented by KFRI 692).
상기 건강기능식품은 글루코스(glucose), 말토덱스트린(maltodextrin) 및 트레할로오스(trehalose)로 이루어진 군에서 선택된 1종 이상의 당류가 추가로 첨가된 것이다.The health functional food is one or more sugars selected from the group consisting of glucose, maltodextrin and trehalose.
또한, 상기한 다른 목적을 달성하기 위한 본 발명의 건강기능식품의 제조방법은 산삼배양근을 동결건조 후 분쇄기로 평균입경이 100 mesh 이상이 되도록 분쇄하는 단계, 상기 분쇄된 산삼배양근과 물을 1:15 내지 30의 중량비로 혼합하여 현탁액을 제조하는 단계, 상기 현탁액과 헛개열매 추출물을 혼합하고 멸균하는 단계 및 상기 멸균된 멸균액을 방냉한 배지에 MRS에서 배양한 락토바실러스 카세이(Lactobacillus casei, KFRI 692)를 접종하여 15 내지 48시간 동안 발효하는 단계를 포함한다.In addition, the manufacturing method of the health functional food of the present invention for achieving the above another object is the step of pulverizing the ginseng culture root so that the average particle diameter of 100 mesh or more after lyophilization, the pulverized ginseng culture root and water 1: Preparing a suspension by mixing in a weight ratio of 15 to 30, mixing and sterilizing the suspension and the barberry fruit extract, and Lactobacillus casei ( KFRI 692) cultured in MRS on a medium in which the sterilized sterilized liquid is cooled. ) And the fermentation for 15 to 48 hours.
상기 현탁액과 헛개열매 추출물은 1:0.05 내지 5의 중량비로 혼합된다.
The suspension and the barberry fruit extract are mixed in a weight ratio of 1: 0.05 to 5.
본 발명의 산삼배양근 발효물을 유효성분으로 하는 건강기능식품은 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH)의 활성이 우수하여 체내의 혈중에 용해된 에틸알코올과 아세트알데히드의 농도를 저감시켜 숙취해소의 효과가 탁월하고, 간 기능 향상의 효과가 있다.The health functional food containing the wild ginseng cultured fermented product of the present invention as an active ingredient has excellent activity of alcohol degrading enzyme (ADH) and acetaldehyde degrading enzyme (ALDH) to reduce the concentration of ethyl alcohol and acetaldehyde dissolved in blood in the body. It is effective in relieving hangovers and improving liver function.
또한, 본 발명의 건강기능식품은 NO의 양이 많으므로 심혈관계 질환을 예방할 수 있다.
In addition, the health functional food of the present invention can prevent cardiovascular diseases because of the large amount of NO.
도 1은 산삼배양근 분말을 균주로 발효하기 전과 발효한 사진이다.
도 2는 본 발명의 일 실시예에 따라 산삼배양근 발효물을 유효성분으로 하여 건강기능식품을 제조하는 방법을 나타낸 흐름도이다.1 is a photograph of fermentation and before fermentation of wild ginseng cultured powder as a strain.
Figure 2 is a flow chart showing a method for producing a health functional food using wild ginseng cultured root fermented product as an active ingredient according to an embodiment of the present invention.
본 발명은 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 활성을 향상시킬 수 있는 산삼배양근 발효물을 유효성분으로 하는 건강기능식품 및 이의 제조방법에 관한 것이다.
The present invention relates to a health functional food comprising a wild ginseng cultured fermented product which can improve the activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells, and a method for producing the same.
이하, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 건강기능식품은 산삼배양근 발효물을 유효성분으로 한다.Health functional food of the present invention is a wild ginseng cultured root fermented product as an active ingredient.
상기 산삼배양근 발효물은 평균입경이 100 mesh 이상이 되도록 미분쇄한 산삼배양근과 헛개열매 추출물을 혼합한 혼합물에 락토바실러스 카세이(Lactobacillus casei , KFRI 692)를 접종하여 발효된 것이다. The wild ginseng cultured root fermented product is Lactobacillus cassia ( Lactobacillus) in a mixture of finely divided wild ginseng cultured root and barberry fruit extract to have an average particle diameter of 100 mesh or more. casei , KFRI 692) was inoculated and fermented.
상기 산삼배양근은 도 1에 도시된 바와 같이 발효되면서 입자가 뭉치므로 100 mesh 이상, 바람직하게는 100 내지 200 mesh가 되도록 분쇄하여 발효시킨다. 상기 산삼배양근의 평균입경이 상기 하한치 미만인 경우에는 발효 후에 더욱 큰 입자로 형성되어 질감이 매우 거칠고 섭취시 이물감이 느껴질 뿐만 아니라 신맛과 짠맛이 느껴진다.Since the wild ginseng culture root is fermented as shown in FIG. 1, the particles are agglomerated to be fermented by grinding to 100 mesh or more, preferably 100 to 200 mesh. When the average particle diameter of the wild ginseng culture root is less than the lower limit, it is formed into larger particles after fermentation, so that the texture is very rough and foreign substances are felt as well as sour and salty.
상기 헛개열매 추출물은 헛개열매를 통상의 방법으로 추출한 추출물로서, 산삼배양근 단독으로 사용할 때보다 산삼배양근과 헛개열매 추출물을 함께 사용하면 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 활성이 더욱 향상된다. 상기 헛개열매 추출물은 건강기능식품의 맛을 향상시키기 위하여 당도가 0.3 내지 0.6 브릭스(brix), 바람직하게는 0.5 브릭스인 것을 사용한다.The barberry fruit extract is an extract of the barberry fruit in a conventional manner, and when the wild ginseng root and the barberry fruit extract are used in combination with wild ginseng culture root alone, alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells Is further improved. The barberry fruit extract uses a sugar of 0.3 to 0.6 brix, preferably 0.5 brix to improve the taste of health functional food.
상기 혼합된 산삼배양근과 헛개열매 추출물을 발효할 때 사용되는 균주는 한국식품연구원 '식품 미생물 유전자은행'으로부터 분양받은 균주인 락토바실러스 카세이(Lactobacillus casei, KFRI 692)가 바람직하다. 상기 락토바실러스 카세이(Lactobacillus casei , KFRI 692)를 사용하면 다른 종래의 균주를 사용할 때보다 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 활성을 향상, 특히 아세트알데히드 분해효소(ALDH)를 향상시킬 수 있다. Lactobacillus casei ( KFRI 692) , which is a strain that is used when fermenting the mixed wild ginseng culture root and barberry fruit extract, is a strain distributed from the Korea Food Research Institute 'Food Microbial Gene Bank'. Lactobacillus casei ( Lactobacillus) casei , KFRI 692), can improve the activity of alcohol degrading enzymes (ADH), acetaldehyde degrading enzymes (ALDH) and immune cells, especially acetaldehyde degrading enzymes (ALDH), compared to other conventional strains. have.
또한, 본 발명의 건강기능식품은 당류 및 향료 등이 추가로 첨가될 수 있다.In addition, the health functional food of the present invention may be added sugars and flavorings.
상기 당류는 산삼배양근 발효물에 첨가되어, 건강기능식품에 적용되기 위하여 동결건조되는 산삼배양근 발효물의 생균수가 급격히 감소하는 것을 방지할 수 있다. 예컨대, 산삼배양근 발효물을 동결건조하면 생균수가 급격히 감소하지만, 산삼배양근 발효물에 당류를 첨가한 후 동결건조하면 생균수가 조금 감소하거나 유지하므로 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 활성을 향상시킬 수 있다. The saccharide may be added to fermented ginseng culture root, to prevent a sharp decrease in the number of live bacteria of the fermented wild ginseng cultured for application to health functional food. For example, lyophilization of wild ginseng cultured fermented product rapidly decreases the number of viable cells.However, when lyophilized after addition of saccharides to wild ginseng cultured fermented product, the number of viable cells is reduced or maintained. And improve the activity of immune cells.
상기 당류로는 글루코스(glucose), 말토덱스트린(maltodextrin) 및 트레할로오스(trehalose)로 이루어진 군에서 선택된 1종 이상을 들 수 있으며, 바람직하게는 말토덱스트린(maltodextrin) 또는 트레할로오스(trehalose)를 들 수 있다.The saccharides include one or more selected from the group consisting of glucose, maltodextrin and trehalose, and preferably maltodextrin or trehalose. ).
상기 당류는 산삼배양근 발효물 100 중량부에 대하여 100 내지 350 중량부, 바람직하게는 200 내지 250 중량부로 첨가된다. 상기 함량을 벗어나는 경우에는 신맛 및/또는 짠맛이 강하게 나는 등 건강기능식품의 맛이 저하될 수 있다.The saccharide is added in an amount of 100 to 350 parts by weight, preferably 200 to 250 parts by weight, based on 100 parts by weight of wild ginseng root fermentation product. If it is out of the content, the taste of health functional foods such as strong sour and / or salty taste may be lowered.
상기 향료는 건강기능식품에 어울어지는 향료이면 통상의 향료 중 어느 것이나 사용할 수 있으나 바람직하게는 인삼향 및/또는 요구르트 코튼을 이용할 수 있다.The fragrance may be any of the usual fragrances as long as it is suitable for health functional foods, but preferably ginseng and / or yogurt cotton may be used.
상기 향료는 산삼배양근 발효물 100 중량부에 대하여 0.01 내지 1 중량부로 사용될 수 있다.
The fragrance may be used in an amount of 0.01 to 1 part by weight based on 100 parts by weight of fermented ginseng root culture.
또한, 본 발명은 산삼배양근 발효물을 유효성분으로 하는 건강기능식품을 제조하는 방법을 제공하며, 도 2를 참조하여 설명한다.In addition, the present invention provides a method for producing a health functional food containing a wild ginseng cultured fermented product as an active ingredient, it will be described with reference to FIG.
도 2에 도시된 바와 같이, 본 발명의 건강기능식품의 제조방법은 산삼배양근을 동결건조 후 분쇄기로 평균입경이 100 mesh 이상이 되도록 분쇄하는 단계(S110), 상기 분쇄된 산삼배양근과 물을 1:15 내지 30의 중량비로 혼합하여 현탁액을 제조하는 단계(S120), 상기 현탁액과 헛개열매 추출물을 혼합하고 멸균하는 단계(S130), 및 상기 멸균된 멸균액을 방냉한 배지에 MRS에서 배양한 락토바실러스 카세이(Lactobacillus casei, KFRI 692)를 접종하여 20 내지 28시간 동안 발효하는 단계(S140)를 포함한다.As shown in Figure 2, the manufacturing method of the health functional food of the present invention is a step of pulverizing the ginseng culture root so that the average particle diameter of 100 mesh or more after lyophilization (S110), the pulverized ginseng culture root and water 1 Producing a suspension by mixing in a weight ratio of: 15 to 30 (S120), mixing and sterilizing the suspension and the barberry fruit extract (S130), and the sterile sterilized liquid cultured in MRS in a medium in which the sterile liquid was cooled Bacillus casei ( Lactobacillus casei, KFRI 692) by inoculating and fermentation for 20 to 28 hours (S140).
먼저, 상기 S110단계에서는 산삼배양근을 -68 내지 -73 ℃에서 10 내지 28시간 동안 동결건조한 후 분쇄기로 평균입경이 100 mesh 이상이 되도록 분쇄한다.First, in step S110, the wild ginseng cultured roots are lyophilized at -68 to -73 ° C for 10 to 28 hours, and then pulverized so that the average particle size is 100 mesh or more with a grinder.
다음으로, 상기 S120단계에서는 S110단계에서 제조된 산삼배양근 분말과 물을 1:15 내지 30의 중량비, 바람직하게는 1:15 내지 25의 중량비, 더욱 바람직하게는 1:19의 중량비로 혼합하여 현탁액을 제조한다.Next, in step S120, the wild ginseng root powder prepared in step S110 and water are mixed in a weight ratio of 1:15 to 30, preferably in a weight ratio of 1:15 to 25, and more preferably in a weight ratio of 1:19. To prepare.
다음으로, 상기 S130단계에서는 S120단계에서 제조된 현탁액과 헛개열매 추출물을 혼합하고 110 내지 130 ℃에서 5 내지 30분 동안 멸균한다. 상기 헛개열매 추출물은 통상의 방법으로 추출된 추출물일 수 있으나, 바람직하게는 90 내지 130 ℃에서 1 내지 5시간 동안 열수 추출된 추출물이다.Next, in step S130, the suspension and the barberry fruit extract prepared in step S120 are mixed and sterilized at 110 to 130 ° C. for 5 to 30 minutes. The barberry fruit extract may be an extract extracted by a conventional method, preferably an extract of hydrothermal extraction for 1 to 5 hours at 90 to 130 ℃.
상기 현탁액과 헛개열매 추출물은 1:0.05 내지 5의 중량비, 바람직하게는 1:0.1 내지 1의 중량비로 혼합한다. 상기 현탁액을 기준으로 헛개열매 추출물의 중량비가 상기 하한치 미만인 경우에는 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 향상되는 활성을 기대할 수 없으며, 헛개열매 추출물의 중량비가 상기 상한치 초과인 경우에는 건강가능식품의 맛이 저하될 수 있다. The suspension and the barberry fruit extract are mixed in a weight ratio of 1: 0.05 to 5, preferably in a weight ratio of 1: 0.1 to 1. If the weight ratio of the barberry fruit extract based on the suspension is less than the lower limit, it is impossible to expect improved activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells, and the weight ratio of barberry fruit extract is above the upper limit. If exceeded, the taste of the health food can be reduced.
다음으로, 상기 S140단계에서는 S130단계에서 제조된 멸균액을 방냉하여 배지를 제조한 후 MRS에서 배양한 5X109 CFU/㎖의 락토바실러스 카세이(Lactobacillus casei, KFRI 692)를 접종하여 35 내지 40 ℃ 인큐베이터에서 15 내지 48시간 동안 발효한다.Next, in step S140, the sterile liquid prepared in step S130 is cooled to prepare a medium, and then inoculated with 5X10 9 CFU / mL of Lactobacillus casei ( Lactobacillus casei, KFRI 692) incubated in an MRS incubator at 35 to 40 ° C. Ferment for 15 to 48 hours.
상기 락토바실러스 카세이(Lactobacillus casei, KFRI 692)는 상기 멸균액을 방냉한 배지 100 중량부에 대하여 0.5 내지 1.5 중량부로 접종된다. 균주가 상기 하한치 미만으로 접종되는 경우에는 발효가 제대로 이루어지지 않을 수 있으며, 상기 상한치 초과인 경우에는 건강기능식품의 맛이 저하될 수 있다. The Lactobacillus casei ( Lactobacillus casei, KFRI 692) is inoculated with 0.5 to 1.5 parts by weight based on 100 parts by weight of the medium in which the sterile liquid was cooled. When the strain is inoculated below the lower limit, fermentation may not be performed properly, and when the strain is exceeded, the taste of the health functional food may be lowered.
상기 S140단계에서 발효된 산삼배양근 발효물은 -68 내지 -73 ℃에서 10 내지 28시간 동안 동결건조하여 건강기능식품 총 중량%를 기준으로 0.1 내지 10 중량%로 건강기능식품에 이용될 수 있으며, 산삼배양근 발효물의 함량이 상기 범위를 벗어나는 경우에는 알코올 분해효소(ADH), 아세트알데히드 분해효소(ALDH) 및 면역세포의 향상되는 활성을 기대할 수 없다.Fermented wild ginseng cultured in step S140 may be used in the health functional food at 0.1 to 10% by weight based on the total weight% of the health functional food by freeze-drying for 10 to 28 hours at -68 to -73 ℃, If the content of wild ginseng root fermentation product is out of the above range, the enhanced activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells cannot be expected.
또한, 상기 동결건조로 인하여 산삼배양근 발효물의 생균수가 급격히 감소되는 것을 방지하기 위하여 산삼배양근 발효물에 당류가 첨가될 수 있다.In addition, sugars may be added to the wild ginseng cultured root fermented product in order to prevent the live bacteria count of wild ginseng cultured root fermentation from being rapidly reduced due to the lyophilization.
상기와 같이 제조된 건강기능식품은 일상식사에서 부족할 수 있는 영양소를 보충하거나 인체에 유용한 기능성 원료를 보충할 목적으로 캡슐, 정제, 분말, 과립, 액상, 환, 편상, 페이스트상, 시럽, 겔, 젤리 및 바로 이루어진 군에서 선택되어 1회 섭위가 용이하게 제조 및 가공된 것이다.
The health functional food prepared as described above is a capsule, tablet, powder, granules, liquid, pill, flake, paste, syrup, gel, for the purpose of supplementing nutrients that may be lacking in daily meals or supplementing functional raw materials useful to the human body. It is selected from the group consisting of jelly and bar is prepared and processed easily once.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.
실시예 1.Example 1.
산삼배양근 100 g을 -73 ℃에서 20시간 동안 동결건조한 후 분쇄기(한일, HMF-3000S)로 평균입경이 100 mesh가 되도록 분쇄하고, 분쇄된 산삼배양근 분말과 물을 1:19의 중량비로 혼합하여 현택액을 제조한다. 상기 현탁액과 헛개열매 추출물을 1:0.1의 중량비로 혼합한 후 121 ℃에서 15분 동안 멸균하고, 이를 방냉하여 배지를 제조한다. 상기 제조된 배지 100 중량부에 대하여 MRS에서 배양한 5X109 CFU/㎖의락토바실러스 카세이(Lactobacillus casei, KFRI 692) 1 중량부를 접종하여 37 ℃ 인큐베이터에서 24시간 동안 발효하여 액상의 산삼배양근 발효물을 제조하였다. 이때 산삼배양근의 조사포닌의 함량은 25.87 ± 0.58 mg/g이다.100 g of wild ginseng root were lyophilized at -73 ° C. for 20 hours, and then pulverized with an average particle diameter of 100 mesh using a grinder (Hanil, HMF-3000S), and the ground wild ginseng root powder and water were mixed at a weight ratio of 1:19. Prepare a suspension. The suspension and the barberry fruit extract are mixed at a weight ratio of 1: 0.1, and then sterilized at 121 ° C. for 15 minutes, and cooled to prepare a medium. Lactobacillus casei (KFRI 692) of 5X10 9 CFU / ㎖ cultured in MRS with respect to 100 parts by weight of the prepared medium was inoculated with 1 part by weight of fermented fermented ginseng cultured in a 37 ℃ incubator for 24 hours Prepared. At this time, the content of irradiated saponin of wild ginseng cultured 25.87 ± 0.58 mg / g.
상기 제조된 산삼배양근 발효물을 -73 ℃에서 12시간 동안 동결건조기(PVTFA 10AT, ILSIN, Korea)로 동결건조하여 산삼배양근 발효물 분말을 제조하였다.
The wild ginseng cultured root fermented product was lyophilized with a lyophilizer (PVTFA 10AT, ILSIN, Korea) for 12 hours at −73 ° C. to prepare a wild ginseng cultured fermented product powder.
실시예 2.Example 2.
상기 실시예 1에서 제조된 산삼배양근 발효물 100 중량부에 대하여 당류로 트레할로오스 200 중량부 및 말토덱스트린 50 중량부를 첨가하여 산삼배양근 발효물 분말을 제조하였다.
The wild ginseng cultured fermented product powder was prepared by adding 200 parts by weight of trehalose and 50 parts by weight of maltodextrin as a sugar based on 100 parts by weight of the wild ginseng cultured fermented product prepared in Example 1.
실시예 3.Example 3.
상기 실시예 2와 동일하게 실시하되, 상기 실시예 1에서 제조된 산삼배양근 발효물 100 중량부에 대하여 인삼향 0.5 중량부, 요구르트 코튼 0.02 중량부를 첨가하여 산삼배양근 발효물 분말을 제조하였다.
In the same manner as in Example 2, with respect to 100 parts by weight of wild ginseng cultured fermented product prepared in Example 1, 0.5 parts by weight of ginseng flavor, 0.02 parts by weight of yogurt cotton was added to prepare a wild ginseng cultured fermented powder.
비교예 1.Comparative Example 1
산삼배양근 100 g을 -73 ℃에서 20시간 동안 동결건조 한 후 분쇄기(한일, HMF-3000S)로 평균입경이 100 mesh가 되도록 분쇄하고, 이를 110 ℃에서 열수 추출한 산삼배양근 추출물을 다시 -73 ℃에서 12시간 동안 동결건조기(PVTFA 10AT, ILSHIN, Korea)로 동결건조하여 분말로 제조하였다.
100 g of wild ginseng culture root was lyophilized at -73 ° C. for 20 hours, and then pulverized with a grinder (Hanil, HMF-3000S) to have an average particle diameter of 100 mesh, and the wild ginseng root extract was hydrothermally extracted at 110 ° C. at -73 ° C. Freeze-dried for 12 hours using a freeze dryer (PVTFA 10AT, ILSHIN, Korea) to prepare a powder.
비교예 2.Comparative Example 2
상기 실시예 3과 동일하게 실시하되, 100 mesh의 산삼배양근 대신에 50 mesh의 산삼배양근을 사용하여 산삼배양근 발효물 분말을 제조하였다.
In the same manner as in Example 3, instead of 100 mesh wild ginseng culture root was used to produce wild ginseng cultured fermented powder using 50 ginseng culture root.
비교예 3.Comparative Example 3
상기 실시예 3과 동일하게 실시하되, 분쇄된 산삼배양근 분말과 물을 1:19의 중량비로 혼합하는 대신에 1:39로 혼합하여 산삼배양근 발효물 분말을 제조하였다.
In the same manner as in Example 3, but instead of mixing the ground ginseng cultured root powder and water in a weight ratio of 1:19 to prepare a wild ginseng cultured root fermented powder.
비교예 4.Comparative Example 4
상기 실시예 3과 동일하게 실시하되, 헛개열매 추출물 대신 대추 추출물을 사용하여 산삼배양근 발효물 분말을 제조하였다.
In the same manner as in Example 3, wild ginseng cultured root fermented product powder was prepared using jujube extract instead of the barberry fruit extract.
비교예 5.Comparative Example 5
상기 실시예 3과 동일하게 실시하되, 헛개열매 추출물을 사용하지 않고 산삼배양근 발효물 분말을 제조하였다.
In the same manner as in Example 3, but without the use of the barberry fruit extract wild ginseng cultured fermented product powder was prepared.
비교예 6.Comparative Example 6
상기 실시예 3과 동일하게 실시하되, 산삼배양근을 사용하지 않고 발효물 분말을 제조하였다.
In the same manner as in Example 3, fermented product powder was prepared without using wild ginseng culture root.
비교예 7.Comparative Example 7.
상기 실시예 3과 동일하게 실시하되, 락토바실러스 카세이(Lactobacillus casei, KFRI 692) 대신 락토바실러스 루테리(Lactobacillus reuteri , KCTC 3594)를 사용하여 산삼배양근 발효물 분말을 제조하였다.
In the same manner as in Example 3, but instead of Lactobacillus casei ( Lactobacillus casei, KFRI 692) Lactobacillus Luteri ( Lactobacillus) reuteri , KCTC 3594) was used to prepare fermented ginseng root culture powder.
비교예 8.Comparative Example 8.
상기 실시예 3과 동일하게 실시하되, 락토바실러스 카세이(Lactobacillus casei, KFRI 692) 대신 락토바실러스 퍼멘튬(Lactobacillus fermentum, KFRI 164)를 사용하여 산삼배양근 발효물 분말을 제조하였다.
In the same manner as in Example 3, but instead of Lactobacillus casei ( Lactobacillus casei, KFRI 692) Lactobacillus fermentum ( Lactobacillus fermentum , KFRI 164) to prepare a wild ginseng cultured fermented powder.
시험예Test Example 1. One.
상기 실시예 및 비교예에서 제조된 발효물 및 분말을 이용하여 pH 및 생균수를 측정하였으며, 이를 표 1에 나타내었다. 이때 측정시 사용된 분말의 함량은 분말 제조시 사용된 산삼배양근 100 g을 기준으로 하였다. 다만, 비교예 6의 분말의 함량은 헛개열매 추출물 100 g을 기준으로 하였다.PH and viable cell number were measured using fermented products and powders prepared in Examples and Comparative Examples, which are shown in Table 1. At this time, the content of the powder used in the measurement was based on 100 g of wild ginseng cultured root used in the preparation of the powder. However, the content of the powder of Comparative Example 6 was based on 100 g of barberry fruit extract.
1-1. pH: pH 측정기(pH-220S, LUTRON)를 이용하여 측정하였다.1-1. pH: It measured using the pH meter (pH-220S, LUTRON).
1-2. 생균수(CFU/㎖): 실시예 및 비교예에서 제조된 산삼배양근 발효물 및 산삼배양근 발효물 분말을 희석하여 한천 배지에 24시간 동안 배양 후 형성되는 콜로니(colony) 수를 측정하였다.1-2. Viable bacterial count (CFU / mL): The wild ginseng root fermentation product and the wild ginseng root fermentation product powder prepared in Examples and Comparative Examples were diluted to measure the number of colonies formed after incubation for 24 hours in agar medium.
위 표 1에 나타낸 바와 같이, 본 발명에 따라 제조된 실시예 1 내지 3의 산삼배양근 발효물은 건강기능식품에 적용하기 좋은 pH를 보이며, 생균수도 우수한 것으로 확인되었다. 특히, 당류가 첨가된 실시예 2 및 3은 동결건조 후에도 생균수가 많이 감소되지 않은 것으로 확인되었다. 또한, 실시예 2 및 3은 실시예 1에 비하여 생균수가 거의 유사한 것으로 확인되었다.As shown in Table 1, the wild ginseng cultured fermented products of Examples 1 to 3 prepared according to the present invention showed a good pH to be applied to the health functional food, it was confirmed that the number of viable bacteria. In particular, Examples 2 and 3 to which saccharides were added were confirmed that the number of viable bacteria was not significantly reduced even after lyophilization. In addition, it was confirmed that Examples 2 and 3 were nearly similar in viable cell number than Example 1.
반면, 비교예 1, 3, 4, 6, 7 및 8은 산삼배양근 발효물을 동결건조하면 생균수가 급격히 줄어드는 것으로 확인되었다.On the other hand, in Comparative Examples 1, 3, 4, 6, 7, and 8, it was confirmed that the viable count of bacteria decreased rapidly when lyophilized wild ginseng cultured fermented product.
또한, 균주로 락토바실러스 람노서스(Lactobacillus rhamnosus GG , KCTC 5033), 락토바실러스 애시도플러스, 비피더스 롱검, 스트렙터카커스 써머필러스 혼합(Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus 혼합), 락토바실러스 애시도플러스(Lactobacillus acidophilus , KFRI 128), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus , KFRI 345), 락토바실러스 델브루에키이 서브스피시즈 (Lactobacillus delbrueckii subspecies . lactic , KFRI 442), 락토바실러스 애시도플러스(Lactobacillus acidophilus, KFRI 491), 락토바실러스 가세리(Lactobacillus gasseri , KFRI 658), 락토바실러스 카세이(Lactobacillus casei , KFRI 693)를 각각 사용하여 생균수를 측정한 결과, 락토바실러스 람노서스(Lactobacillus rhamnosus GG , KCTC 5033), 락토바실러스 애시도플러스, 비피더스 롱검, 스트렙터카커스 써머필러스 혼합(Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus 혼합)를 이용한 발효물의 생균수가 5.7 X 107, 5.0 X 106으로 낮은 것으로 확인되었다. 반면, 다른 균주들을 이용한 발효물의 생균수는 6.2 X 108~ 1.9 X 109로 실시예 1 내지 3과 유사하였다.
In addition, as a strain Lactobacillus Lactobacillus rhamnosus GG , KCTC 5033), Lactobacillus ashdoplus, bifidus long gum, Streptococcus thermophilus mixture ( Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus Mixed), Lactobacillus ashdoplus acidophilus , KFRI 128), Lactobacillus bulgaricus , KFRI 345), Lactobacillus delbrueckii subspecies . lactic , KFRI 442), Lactobacillus acidophilus ( KFRI 491), Lactobacillus gasseri , KFRI 658), Lactobacillus Casei and KFRI 693) were used to measure viable cell counts, respectively. As a result, Lactobacillus rhamnosus GG , KCTC 5033), Lactobacillus ashdoplus, bifidus long gum, Streptococcus thermophilus mixture ( Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus The number of viable cells of the fermentation product was reduced to 5.7 X 10 7 , 5.0 X 10 6 . On the other hand, the viable count of fermentation products using other strains was 6.2 X 10 8 ~ 1.9 X 10 9 similar to Examples 1-3.
시험예Test Example 2. 효능평가 2. Evaluation of efficacy
상기 실시예 및 비교예에서 제조된 분말을 이용하여 측정하였다. The powders prepared in Examples and Comparative Examples were measured.
2-1. 알코올 분해효소(ADH) 활성: 시험관에 증류수 1.4 ㎖, 1M Tris-HCl(pH 8.8) 750 ㎕, 2.5mM NAD/ 0.05M Trizma-HCl 300 ㎕, 95% 에탄올 300 ㎕, 7.5 unit ADH/mL 100 ㎕를 분주 후 상기 분말(분말 제조시 사용된 산삼배양근 100 g 기준)을 500 ㎍/㎖로 희석한 희석액 100 ㎕를 분주하였으며, 분주한지 1분 및 10분 후에 ELISA Reader기를 사용하여 37 ℃, 340nm에서 흡광도를 측정하였다.2-1. Alcohol degrading enzyme (ADH) activity: 1.4 ml of distilled water, 750 µl of 1M Tris-HCl (pH 8.8), 300 µl of 2.5 mM NAD / 0.05M Trizma-HCl, 300 µl of 95% ethanol, 100 µl of 7.5 unit ADH / mL 100 μl of the diluted solution of 500 μg / ml of the powder (based on 100 g of ginseng cultured root used in powder production) was dispensed after dispensing, and 1 and 10 minutes after dispensing at 37 ° C. and 340 nm using an ELISA Reader apparatus. Absorbance was measured.
2-2. 아세트알데히드 분해효소(ALDH) 활성: 라운드 튜브에 증류수 2.1 ㎖, 1M Trizma-HCl(pH 8.0) 300 ㎕, 2.5mM NAD 100 ㎕, 1 M Acetaldehyde 100 ㎕, 3M KCL/ 1M Trizma-HCl 100 ㎕, 0.33M 2-멜캡토에탄올(Mercaptoethanol) 100 ㎕, 1 unit ALDH/㎖ 100 ㎕를 분주 후 상기 분말(분말 제조시 사용된 산삼배양근 100 g 기준)을 500 ㎍/㎖로 희석한 희석액 100 ㎕를 분주하였으며, 분주한지 1분 및 10분 후에 ELISA Reader기를 사용하여 37 ℃, 340nm에서 흡광도를 측정하였다.2-2. Acetaldehyde Degrading Enzyme (ALDH) Activity: 2.1 ml of distilled water in a round tube, 300 µl of 1M Trizma-HCl (pH 8.0), 100 µl of 2.5 mM NAD, 100 µl of 1 M Acetaldehyde, 100 µl of 3M KCL / 1M Trizma-HCl, 0.33 100 μl of M 2-melcaptoethanol and 100 μl of 1 unit ALDH / ml were dispensed, followed by 100 μl of a dilution of 500 μg / ml of the powder (based on 100 g of wild ginseng cultured root used in powder preparation). 1 minute and 10 minutes after dispensing, the absorbance was measured at 37 ℃, 340nm using an ELISA Reader.
2-3. 면역세포 활성: 세포주 은행으로부터 분양받은 RAW 264.7 세포와 10% FBS, 1% Antibiotic-antimycotic을 포함한 Dulbecco’s modified Eagle’s medium(DMEM) 배양액을 이산화탄소 농도 5%, 온도 37℃인 인큐베이터에서 배양하였다. 또한 분말(분말 제조시 사용된 산삼배양근 100 g 기준)을 증류수에 500ppm 농도로 정량하여 실린지 필터로 여과한 후 Dulbecco’s modified Eagle’s medium(DMEM) 배양액을 이용하여 100 ppm으로 희석하였다.2-3. Immune cell activity: RAW 264.7 cells from the cell line bank and Dulbecco's modified Eagle's medium (DMEM) containing 10% FBS and 1% Antibiotic-antimycotic were cultured in an incubator at a carbon dioxide concentration of 5% and a temperature of 37 ° C. In addition, the powder (based on 100 g of ginseng cultured root used in powder production) was quantified at 500 ppm in distilled water, filtered through a syringe filter, and diluted to 100 ppm using a Dulbecco's modified Eagle's medium (DMEM) culture.
Nitrite oxide(NO) 측정은 Griess assay법(kiemer&Vollmar, 1997)을 따라 RAW 264.7 세포와 LPS 1 μM/㎖ 또는 상기 희석된 산삼배양근 발효물 분말 100 ppm을 24시간 동안 배양한 상층액을 이용해 측정하였다. 즉, 96 well tissue culture palte(TPP)에 배지 100 ㎕와 Griess reagent(Sigma) 100 ㎕를 혼합하여 10분간 흔든 후 ELISA reader기로 540nm에서 흡광도를 측정하여 NaNO2(0~200μM/㎖) standard curved의 흡광도에 준하여 Nitrite oxide(NO)의 생성능을 측정하였다.Nitrite oxide (NO) was measured using supernatants incubated for 24 hours with RAW 264.7 cells and LPS 1 μM / ml or the diluted wild ginseng cultured fermentation powder according to Griess assay (kiemer & Vollmar, 1997). In other words, 100 μl of medium and 100 μl of Griess reagent (Sigma) were mixed in 96 well tissue culture palte (TPP) and shaken for 10 minutes, and the absorbance was measured at 540 nm using an ELISA reader to measure NaNO 2 (0 to 200 μM / ml). The ability to produce nitrite oxide (NO) was measured based on the absorbance.
또한, 세포독성은 MTT assay로 측정하였다.In addition, cytotoxicity was measured by MTT assay.
위 표 2에 나타낸 바와 같이, 본 발명에 따라 제조된 실시예 1 내지 3의 산삼배양근 발효물은 ADH, ALDH의 활성이 우수하므로 알코올 분해능이 우수한 것을 알 수 있다. 또한, 실시예 1 내지 3은 LPS 대조구(세포독성 98%)를 100%로 하여 환산하면 RAW 264.7세포가 성장하므로 세포 독성에 대한 세포의 생존율이 우수한 것으로 확인되었으며, 세포 생존율이 우수하므로 NO의 양이 많아지는 것으로 확인되었다. As shown in Table 2, the wild ginseng cultured fermented products of Examples 1 to 3 prepared according to the present invention can be seen that the alcohol degradation ability is excellent because of the excellent activity of ADH, ALDH. In addition, in Examples 1 to 3, RAW 264.7 cells grow when the LPS control (cytotoxicity 98%) is converted to 100%, and it is confirmed that the cell viability against cytotoxicity is excellent, and the amount of NO since the cell viability is excellent. This was confirmed to increase.
반면, 비교예 1 내지 8은 ADH, ALDH의 활성 및 세포의 생존율이 좋지 않은 것으로 확인되었다. On the other hand, Comparative Examples 1 to 8 it was confirmed that the activity of ADH, ALDH and poor cell viability.
또한, 균주로 락토바실러스 람노서스(Lactobacillus rhamnosus GG , KCTC 5033), 락토바실러스 애시도플러스, 비피더스 롱검, 스트렙터카커스 써머필러스 혼합(Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus 혼합), 락토바실러스 애시도플러스(Lactobacillus acidophilus , KFRI 128), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus , KFRI 345), 락토바실러스 델브루에키이 서브스피시즈 (Lactobacillus delbrueckii subspecies . lactic , KFRI 442), 락토바실러스 애시도플러스(Lactobacillus acidophilus, KFRI 491), 락토바실러스 가세리(Lactobacillus gasseri , KFRI 658), 락토바실러스 카세이(Lactobacillus casei , KFRI 693)를 각각 사용하여 ADH, ALDH의 활성을 측정한 결과, ADH 활성은 45 내지 50%를 보이며, ALDH 활성은 70 내지 75%를 보이므로 실시예 1 내지 3에 비하여 낮은 것으로 확인되었다. In addition, as a strain Lactobacillus Lactobacillus rhamnosus GG , KCTC 5033), Lactobacillus ashdoplus, bifidus long gum, Streptococcus thermophilus mixture ( Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus Mixed), Lactobacillus ashdoplus acidophilus , KFRI 128), Lactobacillus bulgaricus , KFRI 345), Lactobacillus delbrueckii subspecies . lactic , KFRI 442), Lactobacillus acidophilus ( KFRI 491), Lactobacillus gasseri , KFRI 658), Lactobacillus Casei and KFRI 693) were used to measure the activity of ADH and ALDH, respectively. As a result, ADH activity was 45-50%, and ALDH activity was 70-75%, which was lower than that of Examples 1-3. .
따라서 산삼배양근과 헛개열매 추출물의 혼합물에 접종되어 우수한 ADH, ALDH의 활성을 보이는 균주는 실시예 1 내지 3에서 사용한 락토바실러스 카세이(Lactobacillus casei , KFRI 692)인 것으로 확인되었다.
Therefore, strains inoculated in a mixture of wild ginseng cultured root and barberry fruit extract exhibited excellent ADH and ALDH activity, which were used in Examples 1 to 3, Lactobacillus cassia ( Lactobacillus). casei , KFRI 692).
시험예Test Example 3. 관능평가 3. Sensory evaluation
실시예 및 비교예에서 제조된 산삼배양근 발효물을 전문패널 10명에게 시식하게 한 후 9점 척도법으로 관능검사를 실시하여 평균값 구하였으며, 이를 하기 표3에 나타내었다.The wild ginseng cultured fermented products prepared in Examples and Comparative Examples were sampled to 10 professional panels, and then subjected to sensory tests using a 9-point scale method to obtain average values, which are shown in Table 3 below.
-신맛, 단맛 및 종합적 기호도: 1점= 매우 나쁘다, 9점= 매우 좋다-Sour, sweet and comprehensive preference: 1 point = very bad, 9 points = very good
-짠맛, 이취: 1점= 매우 강하다, 9점= 없다Salty, bad smell: 1 point = very strong, 9 points = no
위 표 3에 나타낸 바와 같이, 본 발명에 따라 제조된 실시예 1 내지 3의 산삼배양근 발효물은 신맛, 단맛, 짠맛, 이취 및 종합적 기호도가 모두 우수한 것으로 확인되었다. 다만, 실시예 1에서는 당류가 첨가되지 않아 단맛이 떨어지며, 짠맛이 약간 강한 것으로 확인되었다.As shown in Table 3, the wild ginseng cultured fermented products of Examples 1 to 3 prepared in accordance with the present invention was confirmed to be excellent in all acidity, sweetness, salty taste, off-flavor and overall acceptability. However, in Example 1, no sugar was added, resulting in a drop in sweetness and a slight strong salty taste.
반면, 비교예 1 내지 8은 종합적 기호도가 낮은 것으로 확인되었다. 특히 비교예 2는 이물감이 느껴졌다.
On the other hand, Comparative Examples 1 to 8 were found to have a low overall acceptability. In particular, Comparative Example 2 felt a foreign object.
제제예Formulation example ..
하기에 본 발명의 추출물을 함유하는 조성물의 제제예를 설명하나, 본 발명은 이를 한정하고자 함이 아닌 단지 구체적으로 설명하고자 함이다.Hereinafter, the formulation examples of the composition containing the extract of the present invention will be described, but the present invention is not intended to limit the present invention but only to explain in detail.
제제예Formulation example 1. 정제의 제조 1. Preparation of tablets
실시예 3에서 얻은산삼배양근 발효물을 동결건조한 분말 300 mg300 mg of lyophilized powder of wild ginseng cultured root fermentation product obtained in Example 3
옥수수전분 100 mgCorn starch 100 mg
유당 100 mgLactose 100 mg
스테아린산 마그네슘 2 mgMagnesium stearate 2 mg
상기의 성분들을 혼합한 후 통상의 정제의 제조방법에 따라서 타정하여 정제를 제조한다.
After mixing the above components, tablets are prepared by tableting according to the usual preparation method of tablets.
제제예Formulation example 2. 캅셀제의 제조 2. Preparation of capsule
실시예 3에서 얻은산삼배양근 발효물을 동결건조한 분말 200 mg200 mg of lyophilized powder of wild ginseng cultured fermented product obtained in Example 3
결정성 셀룰로오스 3 mg3 mg of crystalline cellulose
락토오스 14.8 mgLactose 14.8 mg
마그네슘 스테아레이트 0.2 mgMagnesium Stearate 0.2 mg
통상의 캡슐제 제조방법에 따라 상기의 성분을 혼합하고 젤라틴 캡슐에 충전하여 캡슐제를 제조한다.
The above components are mixed according to a conventional capsule preparation method and filled in gelatin capsules to prepare capsules.
제제예Formulation example 3. 3. 액제의Liquid 제조 Produce
실시예 3에서 얻은산삼배양근 발효물을 동결건조한 분말 4 g4 g of powder lyophilized to fermented ginseng cultured root obtained in Example 3
이성화당 10 g10 g of isomerized sugar
만니톨 5 g5 g of mannitol
정제수 적량Purified water
통상의 액제의 제조방법에 따라 정제수에 각각의 성분을 가하여 용해시키고 레몬향을 적량 가한 다음 상기의 성분을 혼합한 다음 정제수를 가하여 전체를 정제수를 가하여 전체 100g으로 조절한 후 갈색병에 충진하여 멸균시켜 액제를 제조한다.
According to the conventional method of preparing a liquid solution, each component is added and dissolved in purified water, lemon flavor is added, the above ingredients are mixed, purified water is added, the whole is adjusted to 100 g by adding purified water, and then filled in a brown bottle and sterilized. To prepare a liquid solution.
제제예Formulation example 4. 과립제의 제조 4. Preparation of Granules
실시예 3에서 얻은산삼배양근 발효물을 동결건조한 분말 1,000 mg1,000 mg of lyophilized powder of wild ginseng cultured fermented product obtained in Example 3
비타민 혼합물 적량Vitamin mixture proper amount
비타민 A 아세테이트 70 ㎍70 μg of Vitamin A Acetate
비타민 E 1.0 mgVitamin E 1.0 mg
비타민 B1 0.13 mgVitamin B1 0.13 mg
비타민 B2 0.15 mg0.15 mg of vitamin B2
비타민 B6 0.5 mgVitamin B6 0.5 mg
비타민 B12 0.2 ㎍0.2 μg of vitamin B12
비타민 C 10 mgVitamin C 10 mg
비오틴 10 ㎍10 μg biotin
니코틴산아미드 1.7 mgNicotinic acid amide 1.7 mg
엽산 50 ㎍Folate 50 ㎍
판토텐산 칼슘 0.5 mgCalcium pantothenate 0.5 mg
무기질 혼합물 적량Mineral mixture quantity
황산제1철 1.75 mg1.75 mg of ferrous sulfate
산화아연 0.82 mg0.82 mg of zinc oxide
탄산마그네슘 25.3 mgMagnesium carbonate 25.3 mg
제1인산칼륨 15 mgPotassium monophosphate 15 mg
제2인산칼슘 55 mgSecondary calcium phosphate 55 mg
구연산칼륨 90 mgPotassium citrate 90 mg
탄산칼슘 100 mgCalcium carbonate 100 mg
염화마그네슘 24.8 mgMagnesium chloride 24.8 mg
상기의 비타민 및 미네랄 혼합물의 조성비는 비교적 과립제에 적합한 성분을 바람직한 실시예로 혼합 조성하였지만, 그 배합비를 임의로 변형 실시하여도 무방하며, 통상의 과립제 제조방법에 따라 상기의 성분을 혼합한 다음, 과립을 제조하고, 통상의 방법에 따라 건강기능식품 조성물 제조에 사용할 수 있다.
Although the composition ratio of the above-mentioned vitamin and mineral mixtures is a composition which is relatively suitable for granules in a preferred embodiment, the composition ratio may be arbitrarily modified, and the above components are mixed according to a conventional granulation method and then granulated. It can be prepared and used in the manufacture of health functional food composition according to a conventional method.
Claims (4)
Health functional food for hangover resolution, characterized in that the mixture of wild ginseng cultured root and barberry fruit extract is fermented from wild ginseng cultured by Lactobacillus casei ( KFRI 692) as an active ingredient.
According to claim 1, wherein the health functional food is a hangover nutrient for health, characterized in that the addition of one or more sugars selected from the group consisting of glucose, maltodextrin and trehalose.
상기 분쇄된 산삼배양근과 물을 1:15 내지 30의 중량비로 혼합하여 현탁액을 제조하는 단계;
상기 현탁액과 헛개열매 추출물을 혼합하고 멸균하는 단계; 및
상기 멸균된 멸균액을 방냉한 배지에 MRS에서 배양한 락토바실러스 카세이(Lactobacillus casei, KFRI 692)를 접종하여 15 내지 48시간 동안 발효하는 단계;를 포함하는 것을 특징으로 하는 숙취해소용 건강기능식품의 제조방법.
Freeze-drying the wild ginseng cultured roots with a grinder so that the average particle size is 100 mesh or more;
Preparing a suspension by mixing the ground wild ginseng cultured water and water in a weight ratio of 1:15 to 30;
Mixing and sterilizing the suspension and the barberry fruit extract; And
Inoculating the sterilized sterilized liquid inoculated with Lactobacillus casei ( Lactobacillus casei, KFRI 692) incubated in MRS in a medium to cool the fermentation for 15 to 48 hours; Manufacturing method.
The method of claim 3, wherein the suspension and the barberry fruit extract are mixed in a weight ratio of 1: 0.05 to 5.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020120031672A KR101368634B1 (en) | 2012-03-28 | 2012-03-28 | Health functional food comprising Ginseng cultivates fermentation and method for manufacturing thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020120031672A KR101368634B1 (en) | 2012-03-28 | 2012-03-28 | Health functional food comprising Ginseng cultivates fermentation and method for manufacturing thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20130109708A KR20130109708A (en) | 2013-10-08 |
KR101368634B1 true KR101368634B1 (en) | 2014-03-06 |
Family
ID=49631887
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020120031672A KR101368634B1 (en) | 2012-03-28 | 2012-03-28 | Health functional food comprising Ginseng cultivates fermentation and method for manufacturing thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101368634B1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101890796B1 (en) * | 2016-10-28 | 2018-09-28 | 주식회사 아리바이오 | COMPOSITION FOR PREVENTING OR ALLEVIATING HANGOVER COMPRISING EXTRACTS OF GINGSENG BERRY, EXTRACTS OF Hovenia dulcis Thunberg AND MINERRAL CONCENTRATE |
KR102053735B1 (en) * | 2019-02-11 | 2019-12-09 | 제너럴네이처주식회사 | Black ginseng lactic acid bacteria fermentation composition and method for producing the same |
KR102219287B1 (en) * | 2020-05-21 | 2021-02-24 | 김일 | Fermented pills for hangover prescription and its manufacturing method |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20060000488A (en) * | 2004-06-29 | 2006-01-06 | 홍림통산(주) | Composition containing ginseng extract comprising saponin derivatives isolated from ginseng radix and ginseng for preventing and treating scratching diseases |
KR100837213B1 (en) | 2007-02-05 | 2008-06-12 | 주식회사 에이치 엔 비티 | Processes for preparing of fermented tissue cultured mountain ginseng for heightening absorption rate of ginsenoside |
KR20100084100A (en) * | 2009-01-15 | 2010-07-23 | 웅진식품주식회사 | Drink composition comprising a fermented red ginseng and method of preparing the same |
KR20110123840A (en) * | 2010-05-10 | 2011-11-16 | 최효길 | Composite flavorgen to use natural materials |
-
2012
- 2012-03-28 KR KR1020120031672A patent/KR101368634B1/en active IP Right Grant
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20060000488A (en) * | 2004-06-29 | 2006-01-06 | 홍림통산(주) | Composition containing ginseng extract comprising saponin derivatives isolated from ginseng radix and ginseng for preventing and treating scratching diseases |
KR100837213B1 (en) | 2007-02-05 | 2008-06-12 | 주식회사 에이치 엔 비티 | Processes for preparing of fermented tissue cultured mountain ginseng for heightening absorption rate of ginsenoside |
KR20100084100A (en) * | 2009-01-15 | 2010-07-23 | 웅진식품주식회사 | Drink composition comprising a fermented red ginseng and method of preparing the same |
KR20110123840A (en) * | 2010-05-10 | 2011-11-16 | 최효길 | Composite flavorgen to use natural materials |
Also Published As
Publication number | Publication date |
---|---|
KR20130109708A (en) | 2013-10-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105054040B (en) | A kind of composition of probiotics fermention ginseng and its preparation method and application | |
KR101241385B1 (en) | Rice Lactobacillus Fermented Food Composition with Antimicrobial and Antiviral Effect Containing Rice Glycolic Acid Fermented with Kimchi Lactobacillus as an Active Ingredient | |
US20190070229A1 (en) | Composition comprising a lactic acid bacteria for preventing and treating vaginosis and the use thereof | |
CN111820407A (en) | Helicobacter pylori-resistant composition and application thereof | |
KR101467837B1 (en) | Manufacturing method of fermented red ginseng extract with enhanced ginsenosides Rg3 and antioxidant activity | |
KR101705545B1 (en) | Composition for preventing respiratorydisease, immune-enhancing, anti-obesity containing fermented Platycodon grandiflorum | |
JP2004049154A (en) | Fermented carrot containing decomposed product of saponin and method for producing the same | |
CN104489092A (en) | Health drink containing grosvener siraitia extract and active bifidobacterium longum and preparation method for health drink containing grosvener siraitia extract and active bifidobacterium longum | |
KR101720051B1 (en) | Pharmaceutical composition comprising fermented Aralia cordata Thunb for preventing or treating arthritis | |
KR101368634B1 (en) | Health functional food comprising Ginseng cultivates fermentation and method for manufacturing thereof | |
KR102105316B1 (en) | Process for producing functional beverage using mixed fermented extract of Inonotus Obliquus, Phellinus linteus and Ganoderma lucidum fermented with probiotic Lactobacillus and functional drinks thereof | |
KR20160126591A (en) | Method of producing ginseng fermented extract, Ginseng fermented extract produced by the same and Health functional foods comprising the same | |
KR101091833B1 (en) | Methods for preparing high quantity of S-allyl-L-cysteine to fermented products of garlic using lactic acid bacteria | |
KR101892615B1 (en) | Lactobacillus sakei 2-6-4 and its use | |
KR101945207B1 (en) | Method for manufacturing a composition for enhancing intestinal environment and composition manufactured by the method | |
EP2692349B1 (en) | Agent for improving or maintaining qol | |
KR102259935B1 (en) | Method for preparing low molecular weight-fermented ginseng | |
KR100589113B1 (en) | Utilization and processing of mushroom products fermented by lactic acid bacteria inhibiting helicobactor pylori and harmful enzymes in colon | |
KR20200012236A (en) | Novel lactic acid bacteria and method of preparing fermented product having effect of anti-obesity and anti-diabets using the same | |
CN114190548A (en) | Microecological extract with arteriosclerosis intervention function and preparation method thereof | |
KR20140039742A (en) | New microorganism lactobacillus panaxicasei for fermentation of red ginseng and food composition containing fermented red ginseng produced using the same | |
KR101577732B1 (en) | Pharmaceutical composition comprising ferment of Phellodendron amurensis as an active ingredient for prevention or treatment of metabolic bone disease or climacteric disease | |
KR20180040894A (en) | Novel Lactobacillus plantarum Lb41 strain and compositions for the prevention and treatment of obesity containing the same | |
KR101909936B1 (en) | Food composition for enhancing function of immunity comprising fermented extract from material natural food by lactic acid bacteria and preparation method thereof | |
KR101924392B1 (en) | Method for Preparing Yogurt and the Yogurt Obtained Thereby |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
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: 20170102 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20190122 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20200102 Year of fee payment: 7 |