KR101374026B1 - Fermented ginseng containing bio-conversed ginsenoside metabolites increased by co-fermentation of fungi and lactic acid bacteria - Google Patents

Abstract

The present invention fermented raw ginseng lactic acid bacteria and fungi at the same time to produce a fermentation product of ginseng with increased content of ginsenosides; And hemp fermentation prepared by the above method.

Hemp fermentation according to the present invention is increased in the content of ginsenosides such as ginsenoside Rh2 and / or compound K, can exhibit excellent anticancer, anti-inflammatory, antiallergic efficacy.

Description

Fermented ginseng containing bio-conversed ginsenoside metabolites increased by co-fermentation of fungi and lactic acid bacteria}

The present invention fermented raw ginseng lactic acid bacteria and fungi at the same time to produce a fermentation product of ginseng with increased content of ginsenosides; And it relates to hemp fermentation produced by the method.

Ginseng is a perennial root of perennial root, which belongs to the genus Oga ginseng according to the plant taxonomy. Korean ginseng (Panax ginseng C.A.Meyer) is known to have excellent medicinal effects. Among ginseng components, saponin glycosides include anti-cancer, anti-allergic, and anti-inflammatory drugs. It has pharmacological effects such as promoting the production of active substances, immunomodulation, inhibiting platelet aggregation, treating chronic renal failure, treating anemia and asthma, and anti-aging.

Saponins are classified into various ginsenosides according to the type and number of sugars (glucose, arabinose, rhamnose) bound to substituents, and are rarely degraded by biodigestive enzymes after oral ingestion (Hasegawa, H. et al., Microbial Eclogy in Health and Disease, 12, 85-91,2000), 20 (S) -protopenaxadiol 20- O - β -D-glucopyranoside, 20 (S) -protopenaxa by intestinal bacteria It is digested with diols and 20 (S) -protopenac-triol and then absorbed (Hasegawa, H. et al., Planta Medica, 62, 453-457, 1996). However, since the composition of the intestinal microorganisms is large, the absorption of saponin may vary according to individual differences.

On the other hand, currently known, ginsenosides that are the main component of the pharmacological efficacy of ginseng are saponins of Rb1, Rb2 and Rc. However, it is known that the components related to anti-cancer action or cancer metastasis of cancer cells or anti-allergic action are saponin components of compound K, ginsenoside Rh1 and Rh2 which are contained in ginseng in very small amounts. Ginsenoside Rh2 and compound K (compound K), each molecule of which glucose is bonded to a substituent, have excellent anti-cancer, anti-allergic, and anti-inflammatory effects. Therefore, in order to use for anti-cancer, anti-allergic and immuno-enhancing effects of ginseng, the content of saponin components such as compound K, ginsenoside Rh1 and Rh2, which are not contained in the ginseng at all or in very small amounts, are increased. It is preferable to make it use.

Therefore, recently, in order to increase the content of ginseng active ingredients (ginsenosides) that are not contained in ginseng at all or very small amounts and to facilitate absorption in the body, a method of fermenting ginseng using microorganisms and treating enzymes to ginseng Or a method of acid hydrolysis of ginseng has been attempted.

However, most fermented ginseng using only lactic acid bacteria or bacteria or only fermented ginseng using a specific enzyme of the fungus, there is no known method of fermenting ginseng using both lactic acid bacteria and molds at the same time. In addition, in the ginseng or red ginseng fermentation process, there is no report on a method of increasing the fermentation efficiency of ginsenoside by adding an enzyme expression inducer.

Thus, the present inventors completed the present invention by confirming that the content of ginsenoside in the fermentation composition is much increased than when fermenting ginseng by using lactic acid bacteria and molds at the same time, when fermenting ginseng by using lactic acid bacteria alone. It was. The present invention is based on this.

The present invention fermented raw ginseng lactic acid bacteria and fungi at the same time to produce a fermentation product of ginseng with increased content of ginsenosides; And hemp fermentation prepared by the above method.

Hereinafter, the present invention will be described in detail.

Method for producing a fermented ginseng according to the present invention comprises the steps of 1) preparing raw ginseng; And 2) fermenting simultaneously with lactic acid bacteria and mold.

Before the step 2), it may include the step of adding an enzyme-inducing material (inducer).

In the present invention, 'raw ginseng' is not particularly limited in kind, origin and form. Therefore, any commercially available white ginseng, fresh ginseng, red ginseng and the like can be used in the practice of the present invention with or without a predetermined pretreatment. The white ginseng is dried and processed without removing or removing the epidermis mainly from fresh ginseng as a raw material for 4 to 6 years, and is divided into straight ginseng, grain ginseng, semi-ginseng, raw dried ginseng, and misam according to processing methods. The ginseng refers to a state that is not processed after digging in the field, and red ginseng refers to light yellow brown or light red ginseng steamed by steam in the state of removing the epidermis by strictly selecting 4 to 6 years old ginseng.

In addition, the origin of the raw ginseng used in the preparation of the fermented hemp according to the present invention is not particularly limited, and for example, all domestic, US, Japanese, Himalayan, Vietnamese and Chinese products may be used.

In addition, the form of the raw ginseng used in the preparation of the fermented hemp according to the present invention is not particularly limited and may be, for example, extract, powder and extract form.

In the present invention, the raw ginseng may be subjected to a pre-treatment process after the coarse grinding process using a crusher, finely pulverized using a mass colloid, heat treatment for 30 to 60 minutes at 100 ~ 125 ℃.

In the present invention "mold" is, or if the Koji strain can be cultured in the form of traditional malt possible Any of, and preferably Aspergillus duck claim (Aspergillus oryzae ), Aspergillus niger niger), Aspergillus awamori (Aspergillus awamori ), Aspergillus syrosami genus Aspergillus, such as shirousami , Rhizopus oryzae , Rhizopus japonicus ), Rhizopus Lysopus genus such as microsporus ) can be used.

The fungus has high activity of β-glucosidase, α-arabinosidase and α-rhamnosidase, as well as protease and cellulose. Since ginseng or red ginseng, such as ginseng or fermented enzymes to help ferment the ginseng, as in the present invention, using the fungus with lactic acid bacteria, fermented raw ginseng, ginseng fermented using only lactic acid bacteria The content of ginsenosides is higher than the fermented products.

The amount of the preferred mold inoculated in the preparation of the fermented ginseng is about 5 to 10% of the total weight of the raw ginseng in the form of koji (guk) or koji (grain), the inoculation may be carried out at 15 to 25 ℃.

In the production of fermented liquor, if the fungus is cultured in a solid medium such as koji or yeast, the titer of the enzyme becomes higher, so the mold in the present invention preferably uses a strain that can be cultured in the form of koji or yeast. In a specific embodiment of the present invention Aspergillus Shirosami ( Aspergillus) of the genus Aspergillus Cozy was prepared using shirousamii ) species. In addition, yeast was prepared from mold and wheat bran, and corn starch of 5% by weight, isolated from the traditional yeast. In the present invention, the production of koji or yeast is made by a conventional method. In other words, it is produced by applying a mold to the raw material.

The 'lactic acid bacteria' used in the present invention may be any strain known to be widely used in the food industry, and preferably, may metabolize saponin of raw ginseng to produce a compound K or ginsenoside Rh2, which is a bioconverter. Lactobacillus, more preferably Lactobacillus acidophilus ), Lactobacillus plantarum , Lactobacillus vulgaris ( Lactobacillus) bulgaricus ), Lactobacillus 　 casei ), Leuconostoc mesenteroides ), Streptococcus thermophilus ), one selected from lactic acid bacteria of Streptococcus pythium , or a mixed strain thereof may be used. The amount of lactic acid bacteria inoculated during the preparation of hemp ferment is 1 × 10 ⁷ cfu / ml. In a specific embodiment of the present invention, Leukonostoc ( Leuconostoc) excellent in the bioconversion ability of ginseng saponin among the strains possessing excellent immunomodulatory effect mesenteroides ) IFT-BC425 strain was inoculated to 1 × 10 ⁷ cfu / ml.

The strains of the company possess immunity through proliferation of macrophages (macrophage, Raw 264.7), cytokines (IL-10, IL-2) and NO (nitrite) in the lactic acid bacteria pool isolated from kimchi or plant fermented foods. After separating the excellent function control strains, the most excellent strains were identified by identifying the strain.

In the present invention, the 'enzyme expression inducer (inducer), any one can increase the secretion amount or the titer of enzymes in microorganisms such as lactic acid bacteria or fungi, preferably L-rhamnose (L-rhamnose), Rutin, hesperidin, naringin (naringin) selected from one or a mixture thereof may be used.

The present invention can be obtained by inoculating the raw ginseng fermented by inoculating fungi and lactic acid bacteria. At this time, before inoculating the fungus and lactic acid bacteria prepared raw ginseng, the enzyme expression inducing substance can be added. Fermentation may be performed for 3 to 5 days while stirring at 35 to 38 ° C. at 150 to 200 rpm, and may be used for fermentation after removing solids to facilitate fermentation temperature control. Separation of solids is possible by centrifugation.

According to the present invention, fermented ginseng fermented simultaneously with lactic acid bacteria and molds has increased content of ginsenosides, preferably ginsenosides containing ginsenoside Rh2 or compound K (compound K). .

When enzyme-inducing substance is added to the fermentation process, the fermentation efficiency can be increased by increasing the secretion of various enzymes in lactic acid bacteria and fungi, including α-rhamnosidase, further increasing the content of ginsenosides. Hemp fermentation can be obtained.

In an experimental example of the present invention, the ginsenoside content of the fermented red ginseng prepared according to the method of the present invention was analyzed by HPLC, and the ginsenosides of the fermented red ginseng extract and the fermented red ginseng prepared according to the method of Comparative Example 1 were analyzed. Compared with the content. As a result, in the case of fermented red ginseng prepared according to the method of the present invention, ginsenoside Rh2 and compound K, which are present in trace amounts in red ginseng, compared to the fermented red ginseng of Comparative Example 1 fermented using red ginseng or lactic acid bacteria, which were not fermented. It was confirmed that the content of (see Table 1) was increased.

Therefore, the fermented ginseng prepared according to the present invention is more structural conversion to ginsenosides having excellent absorption and functional activity through fermentation using fungi and lactic acid bacteria, thereby distinguishing it from conventional ginseng.

Furthermore, ginsenoside Rh2 has functions such as inhibiting cancer cell proliferation, inhibiting cancer cell invasion, inhibiting tumor growth, increasing anticancer activity of anticancer agents, anti-allergic effect, anti-inflammatory effect, and compound K. It has effects such as metastasis suppression.

The ginseng fermentation product prepared according to the present invention has an increased content of ginsenoside Rh2 and compound K, which are present only in trace amounts in ginseng, etc., and the fermentation product according to the present invention has excellent anticancer and anti-inflammatory properties. It may have antiallergic efficacy.

Hemp fermentation according to the present invention can be used as an anticancer, anti-inflammatory, anti-allergic skin external preparations, health foods, pharmaceuticals. At this time, the lactic acid bacteria or mold added for fermentation is lactic acid bacteria as a probiotic beneficial to the human body, a fungus harmless to the human body used for the production of fermented liquor, so that separate removal is unnecessary, but in some cases, these may be selectively or both removed. have. Removal can be removed by compression filtration using a filter having a pore size of 0.2 ~ 0.45㎛.

The formulation of the external preparation for skin is not particularly limited. For example, there are formulations such as powder, gel, ointment, cream, liquid, aerosol and the like.

In addition, when the hemp fermentation product according to the present invention is used as a cosmetic, a substance selected arbitrarily according to the formulation or purpose of use of other cosmetics may be added in addition to the hemp fermentation product according to the present invention. For example, purified water, oil, surfactants, moisturizers, higher alcohols, thickeners, chelating agents, pigments, fatty acids, antioxidants, preservatives, waxes, pH adjusters, flavoring agents and the like can be added.

The oils include mineral oil, cyclomethicone, squalane, octyldodecyl myristate, olive oil, macadamia nut oil, glyceryl octanoate, castor oil, ethylhexyl isononanoate, dimethicone, cyclopentasiloxane, Sunflower seed oil and the like can be used.

The surfactants include sorbitan sesquinolate, polysorbate 60, glyceryl stearate, lipophilic glyceryl stearate, sorbitan oleate, sorbitan stearate, die-cetyl phosphate, sorbitan stearate / Sucrose cocoate, glyceryl stearate / polyethylene glycol-100 stearate, ceteareth-6 oleate, arachidyl alcohol / behenyl alcohol / arachidyl glucoside. Polypropylene glycol-26-butes-26 / polyethylene glycol-40 hydrogenated castor oil and the like can be used.

As the moisturizing agent, glycerin, sorbitol, propylene glycol, butylene glycol, hexylene glycol, diglycerin, betaine, glycerin-26, methylgluse-20 and the like may be used.

Cetyl alcohol, stearyl alcohol, octyldodecanol, isostearyl alcohol and the like may be used as the higher alcohol.

Xanthan gum, carbomer, magnesium aluminum silicate, cellulose gum, dextrin palmitate may be used as the thickener.

As the chelating agent, disodium dithiophosphate, tetrasodium dithiophosphate and the like may be used.

As the dye, Blue No. 1, Red No. 40, Yellow No. 4, Yellow No. 5, etc. may be used.

As the fatty acid, stearic acid, mystic acid, palmitic acid, isostearic acid, lauric acid, or the like may be used.

Tocopheryl acetate, butylated hydroxytoluene, etc. may be used as the antioxidant.

As the preservative, methyl paraben, butyl paraben, propyl paraben, phenoxyethanol, imidazolidinyl urea, chlorphenesin and the like may be used.

Carnauba wax, candenilla wax, beeswax, braze and the like may be used as the wax.

As the pH adjusting agent, triethanolamine, citric acid, or the like may be used.

As the fragrance, natural fragrance, combination fragrance, or the like may be used.

The formulation of the cosmetic preparation prepared with the three fermentation products of the present invention is not particularly limited, and may have, for example, a formulation such as a nourishing cream, astringent lotion, a flexible lotion, a lotion, an essence, a nourishing gel or a massage cream.

In addition, hemp fermentation according to the present invention can be used as a medicament for anticancer, anti-inflammatory, anti-allergic and the like. The medicament may be formulated in the form of powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, such as aerosols, external preparations such as powders, gels, ointments, creams, or sterile injectable solutions according to conventional methods. Can be used.

Solid preparations for oral administration include tablets, pills, powders, granules, capsules, and the like, and such solid preparations include at least one excipient such as starch, calcium carbonate, sucrose in the composition. ), Or lactose, gelatin and the like can be mixed. In addition to simple excipients, lubricants such as magnesium stearate and talc may also be used. Oral liquid preparations include suspensions, solvents, emulsions, and syrups, and may include various excipients, such as wetting agents, sweeteners, fragrances, and preservatives, in addition to commonly used simple diluents such as water and liquid paraffin. . Preparations for parenteral administration include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized preparations and suppositories. Examples of the suspending agent include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like.

When the fermented hemp according to the present invention is used as an anti-inflammatory or anti-allergic agent, it may further comprise a carrier, excipient or diluent. The carrier, excipient or diluent may include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline Cellulose, polyvinyl pyridone, water, methylhydroxybenzoate, propylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. In the case of formulation, a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, or a surfactant is usually used.

Preferred dosages of the anti-inflammatory or anti-allergic agent containing hemp fermentation according to the present invention vary depending on the condition and weight of the patient, the extent of the disease, the form of the drug, the route of administration and the duration of time. Can be chosen. However, for the desired effect, the three fermented products of the present invention may be administered at 0.0001 to 100 mg / kg per day. The administration may be carried out once a day or divided into several times. The dose is not intended to limit the scope of the invention in any way.

Anti-inflammatory or anti-allergic agents containing hemp fermentation according to the present invention can be administered to various mammals such as mice, mice, livestock, humans. All modes of administration can be expected, for example by oral, intravenous, intramuscular or subcutaneous injection.

Anti-inflammatory or anti-allergic agents containing hemp fermentation according to the present invention may further include a substance having a known anti-inflammatory or anti-allergic effect.

In addition, hemp fermentation according to the present invention can be used as a health food. Examples of the health foods include various foods, beverages, gums, teas, vitamin complexes, and health functional foods. The amount of the hemp fermentation product in the health food may be added at 0.01 to 15% by weight of the total food weight, the amount of the hemp fermentation product in the beverage may be added at a ratio of 0.01 to 20 g, preferably 0.3 to 1 g based on 100 ml. Can be.

When the hemp fermentation product according to the present invention is used as a health food, there is no particular limitation on other ingredients, and it may contain various conventional flavoring agents or natural carbohydrates as additional ingredients.

Examples of such natural carbohydrates include monosaccharides such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of hemp fermentation of the present invention.

In addition to the above, the three fermented products of the present invention are various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid And salts thereof, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the hemp fermentation product of the present invention may contain a fruit flesh for the production of natural fruit juice and fruit juice beverage and vegetable beverage. These components may be used independently or in combination. The proportion of such additives is not so critical, but it is common for the three fermentations of the invention to be selected in the range of 0 to about 20 parts by weight per 100 parts by weight.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples illustrate the present invention, and the contents of the present invention are not limited by the examples.

< Example  1>

Lactic acid bacteria Aspergillus  genus( Aspergillus )  Made with mold Cozy  Used Fermented red ginseng  Produce

10 kg of domestic ginseng (Panax ginseng, Hanaro Mart) was coarsely ground with a grinder and finely ground using a mass collider and heat-treated at 100 to 125 ° C. for 30 to 60 minutes. 10 g of red ginseng raw material obtained through the above process was mixed with 35 g of drinking water, sterilized twice at 15 ° C. under 121 ° C. for 1.5 minutes, and cooled to room temperature. Aspergillus syrosami 2.5 g of Cozy prepared by shirousami ) were added, and the pH was measured in a sterile state and corrected to pH 5.5 to 6.0. Lactobacillus has excellent biomodulation ability of ginseng saponin among its own strains with excellent immunomodulatory effect ( Leuconostoc). mesenteroides ) IFT-BC425 strain was inoculated to 1 × 10 ⁷ cfu / ml. The strain is self-immunized through the proliferation of macrophages (macrophage, Raw 264.7), cytokine (IL-10, IL-12) activity and NO (nitrite) in the lactic acid bacteria pool isolated from kimchi or plant fermented foods After separating the excellent function control strain, the isolated strain was reacted with para-nitrophenyl glucose, para-nitrophenyl arabinose, para-nitrophenyl rhamnose at 37 ℃, pH 6.0 to pH 7.0, respectively, to separate sugars from the substrate. Was measured by absorbance at 405 nm, and identified by selecting strains with the highest enzyme activity. After the inoculation, fermentation was performed for 5 days with stirring at 180 to 200 rpm at 37 ℃.

< Example  2>

Lactic acid bacteria Aspergillus  genus( Aspergillus )  Made with mold Kozier  Fermented with enzyme-inducing substance Fermented red ginseng  Produce

35 g of drinking water was mixed with raw ginseng obtained through the process of pulverization and heat treatment as in Example 1, 0.1 g of edible purified rutin was added as an inducer, and sterilized twice for 15 minutes at 121 ° C. and 1.5 atm. It was.

AAS it was calibrated with Aspergillus's in (Aspergillus) to measure the pH by the addition of a koji produced 2.5g after sterile conditions with pH 5.5 to 6.0. Lactobacillus is Leuconostoc mesenteroides ) IFT-BC425 strain was inoculated to 1 × 10 ⁷ cfu / ml. Fermentation was carried out for 5 days with stirring at 180 ~ 200rpm at 37 ℃.

< Example  3>

Lactic acid bacteria Rhizopus Using yeast made of genus fungus Fermented red ginseng  Produce

35 g of drinking water was mixed with the raw ginseng obtained through the grinding and heat treatment as in Example 1, and sterilized twice for 15 minutes at 1.5 ° C. at 121 ° C. and cooled to room temperature. Traditional yeast strain in rayijo crispus (Rhizopus) mold (species is not identified) and bran, and mixed with a small amount of corn starch to be measured to pH by the addition of a yeast 2.5g produced after sterile Country of origin to form pH 5.5 Corrected to ˜6.0. Lactobacillus flow Pocono stock mesen teroyi the des (Leuconostoc mesenteroides) IFT-BC425 strain was inoculated to a 1 × 10 ⁷ cfu / ml. Fermentation was carried out for 5 days with stirring at 180 to 200 rpm at 37 ℃.

< Example  4>

Lactic acid bacteria Rhizopus Preparation of Fermented Red Ginseng Fermented with Enzyme Expression Inducer in Nuruks

35 g of drinking water was mixed with raw ginseng obtained through the process of pulverization and heat treatment as in Example 1, 0.1 g of edible purified rutin was added as an inducer, and sterilized twice for 15 minutes at 121 ° C. and 1.5 atm. It was. The rayijo in crispus (Rhizopus) measuring the pH to mold and wheat bran, and then 5% of the total mass of contrast, the addition of a small amount of yeast 2.5g made of corn starch-sterile was corrected to pH 5.5 ~ 6.0. Lactobacillus is Leuconostoc mesenteroides ) IFT-BC425 strain was inoculated to 1 × 10 ⁷ cfu / ml. Fermentation was carried out for 5 days with stirring at 180 ~ 200rpm at 37 ℃.

< Comparative Example  1>

Preparation of Fermented Red Ginseng Using Lactic Acid Bacteria

35 g of drinking water was mixed with raw ginseng obtained through the grinding and heat treatment as in Example 1, 0.1 g of edible purified rutin was added as an inducer, and sterilized twice for 15 minutes at 121 ° C. and 1.5 atm. Cooled. Lactobacillus flow Pocono stock mesen teroyi the des (Leuconostoc mesenteroides) IFT-BC425 strain was inoculated to a 1 × 10 ⁷ cfu / ml. Fermentation was carried out for 5 days with stirring at 180 ~ 200rpm at 37 ℃.

< Experimental Example  1>

HPLC Using Fermented red ginseng  Saponin content analysis

To extract ginsenosides from fermented red ginseng, the red ginseng fermentation solution was lyophilized and then homogenized, extracted with 40% ethanol, and centrifuged at 3000 rpm for 5 minutes to obtain a supernatant. As HPLC analysis conditions, Prostar 310 HPLC system (Varian Co., Ltd.) was used, and the column was Zorbax ODS (4.6 mm × 250 mm, 5 micron, Rockland technology Inc.). The injection amount of the sample was 15 μl, and the mobile phase was gradient gradient of acetonitrile from 20% to 80% for 70 minutes. The flow rate was 1 ml per minute.

Bioconversion of Ginseng Saponin in Fermented Red Ginseng by Different Fungi Types and Inducers Experimental group Ginsenoside content (ppm) Rb1 Rd Rg3 Rh2 C-K Red Ginseng Extract (Not Fermented) 667.2 125.8 265.7 148.8 0 Lactic acid bacteria fermentation 446.9 103 281.1 139 113 Lactic acid bacteria + mold (koji) fermentation at the same time 167.8 141.5 323.2 181.4 376.3 Fermentation with lactic acid bacteria + mold (Cozy) inducer 196.4 110.1 213.2 163.7 391.8 Simultaneous fermentation of lactobacillus + mold (least) 167.7 257.8 113.6 167.8 388.1 Fermentation with lactic acid bacteria + mold (yeast) inducer 174.6 264 136.5 237.9 340.5

Through Table 1, it can be confirmed that in the case of the fermented ginseng according to the production method of the present invention, the content of ginsenoid is further increased than that of the red ginseng extract not fermented and the fermented ginseng fermented only with lactic acid bacteria. In particular, it can be seen that the content of ginsenoside Rh2 and compound K having anti-cancer, anti-inflammatory, anti-allergic efficacy is increased.

As described above, when fermenting ginseng and the like using lactic acid bacteria and fungi at the same time according to the production method of the present invention, it is possible to produce hemp fermentation with an increased content of ginsenosides. These three fermented products can exert an excellent anti-inflammatory, anti-cancer, anti-allergic effect.

Claims (14)

Raw ginseng is fermented simultaneously with a fungus selected from the group consisting of Leuconostoc mesenteroides , Aspergillus and Lyzopus genus, and ginsenoside Rh2, Compound K or both Manufacturing method. The fermentation product of claim 3, wherein the fermentation is carried out by adding an enzyme expression inducer selected from the group consisting of L-rhamose, rutin, hesperidin and naringin to promote enzyme secretion of lactic acid bacteria or fungi. Manufacturing method. The method of claim 1, wherein the raw ginseng is selected from the group consisting of ginseng, red ginseng, ginseng and white ginseng. The method according to claim 1, wherein the fungus is prepared in the form of koji or yeast and added. delete The method according to claim 1, wherein the fungus is Aspergillus oryzae , Aspergillus niger , Aspergillus awamori , Aspergillus shirosami , Aspergillus shirousami , Rhizopus oryzae , Rhizopus japonicus ( Rhizopus japonicus ), Rhizopus microsporus ( Rhizopus microsporus ) A method for producing a fermented hemp ferment. delete delete delete delete delete delete delete delete