KR101429665B1 - Preparation Method of Fermented Products containing ginsenoside and GABA by fermentation technology with lactic acid bacteria from red ginseng and seaweeds - Google Patents

Abstract

A) extracting red ginseng and algae by pressure extraction to extract a polymer polysaccharide and glutamic acid to prepare a culture medium; b) inoculating the medium with lactic acid bacteria and fermenting within 24 hours; (GABA) containing high concentration of ginsenoside and GABA, and compositions and health functional foods containing high concentrations of ginsenoside and GABA produced by such a production method .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a functional fermentation product containing a low molecular weight ginsenoside and a GABA at the same time by fermentation of red ginseng and algae by lactic acid bacteria fermentation,

The present invention relates to a method for producing a fermented product obtained by extracting and fermenting ginsenosides and GABA at a high concentration in red ginseng and seaweed, and a health functional food produced by such a method.

As the quality of the diet has improved and health has become a priority issue rather than the value of money, it has been recently discovered that the main cause of various disease outbreaks is in the diet, and the adverse effects of drug abuse are widely recognized There is a growing interest in functional foods for health promotion and disease prevention.

In Japan, GABA is already widely used for health food, and various types of products using GABA are being launched. In Korea, red ginseng-related products are the most preferred health functional food, and they are popular in Japan, USA and Europe. In addition, ginseng has been a national heritage with a history of over 1,500 years, and it is recognized as the best natural health food of the time as a natural resource to the world.

However, there are no products containing the functional ingredient GABA and low molecular weight ginsenoside at the same time in the world. Therefore, there is no fermented product by combining red ginseng and seaweed.

Ginsenosides, which show the main effect of ginseng, are mainly composed of major saponins. Their molecular weight is high and their absorption capacity is lower than that of red ginseng and black ginseng. Therefore, for the purpose of improving the functionality of ginseng and red ginseng, acid treatment, heat treatment, enzyme treatment and fermentation are used. Among them, heat treatment and fermentation method are used as the most practical method.

Ginsenoside Rg3, Rk1, and Rg5 are not found in red ginseng, and they are contained in a trace amount, and they have been reported to be excellent in anti-hepatic effect, anticancer effect, anti-cancer effect, antiallergic effect and cognitive function improvement effect. Therefore, studies for increasing the contents of Ginsenoside Rg3, Rk1 and Rg5 through fermentation of red ginseng have been actively conducted.

GABA is a nonprotein amino acid that is widely distributed in nature and exists in the mammalian brain or spinal cord and is an inhibitory neurotransmitter. It is known that GABA is involved in the regulation of many physiological mechanisms of the human body, thereby activating the blood flow of the brain and increasing the supply of oxygen to enhance the metabolic function of brain cells. In addition, it is involved in the regulation of the secretion of growth hormone, and is known to have effects on blood pressure lowering and pain relief, on-time stabilization, liver, renal function improvement and colorectal cancer suppression.

Recently, it has been reported that GABA significantly enhances learning ability and not only contributes to the promotion of long-term memory, but also suppresses the rise of blood pressure and serves as a factor controlling the edible and satiety feeling. As one of the substances attracting worldwide attention, 5mg and 10mg of pills are available on the market, but synthetic GABA preparations of medicines have side effects such as anorexia, constipation and diarrhea.

Due to the role of GABA, there is a growing interest in GABA as a functional food material as well as in pharmaceuticals. GABA is also detected in cereals such as germinated brown rice, germinated cereal grains, green tea, and cabbage roots, so it can be ingested orally. However, since the amount of GABA contained therein is not so large, it is not easy to ingest the required amount of food to exert the pharmacological action. In order to overcome this problem, researches have been actively carried out to utilize food materials containing a large amount of GABA and to utilize them industrially.

In addition, L-glutamic acid, a representative neurotransmitter of the central nervous system, is known to induce neuronal activity, and is decarboxylated by catalysis of glutamic acid decarboxylase (GAD) to form L-glutamic acid as GABA . GABA has been actively studied since its first discovery in mammalian brain extracts by Florey and Robert in 1950. GABA has a molecular weight of 103.2 dalton and is called piperperic acid. It has a melting point of 202 ° C and is stable to heat. It has a molecular formula of C4H9NO2 and has high solubility in water.

Until now, the preparation of substances containing both low molecular weight ginsenosides and GABA has not been developed. Thus, there is a need for the development of materials containing both low molecular weight ginsenosides and GABA.

The present inventors have made intensive efforts to develop a fermentation material containing the above-mentioned functional ingredients at the same time, and as a result, they have completed the present invention based on the fact that a commonly applied method for producing the above-mentioned functional ingredients is a fermentation method.

It is an object of the present invention to provide a process for producing a fermented product containing high concentrations of ginsenoside and GABA, and a composition containing the ginsenoside and GABA at a high concentration and a health functional food prepared thereby.

It is also an object of the present invention to provide a substance having an effect on improvement of cognitive function, antioxidative effect, liver function improvement and the like, which contains a high concentration of useful substance extracted from natural materials such as red ginseng and seaweed through the fermented product.

A) extracting red ginseng and algae by pressurization, extracting the polymer polysaccharide and glutamic acid to prepare a culture medium; b) inoculating the medium with lactic acid bacteria and fermenting within 24 hours; And a gamma-aminobutyric acid (GABA). The present invention also provides a method for producing a fermentation product containing a high concentration of ginsenoside and gamma-aminobutyric acid (GABA).

The present invention also provides a composition comprising the fermented product produced by the above production method and a health functional food.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a fermented product containing a high concentration of GABA and ginsenoside, which are useful substances, from a natural substance, and processing the same to be useful as a health functional food.

1 is a flow chart of an overall process for producing a functional fermentation product containing both GABA and low molecular weight ginsenoside by fermentation of red ginseng by red ginseng and algae according to the present invention
Fig. 2 shows the results of saponin analysis before and after fermentation of the functional fermentation product according to the present invention.
FIG. 3 is a graph showing acetylcholinesterase inhibitory activity of a functional fermentation product according to the present invention. FIG.
FIG. 4 is a graph showing prolylendopeptidase inhibitory activity of a functional fermentation product according to the present invention. FIG.
5 is a graph showing DPPH radical scavenging activity of the functional fermentation product according to the present invention.
6 is a graph showing the superoxide radical scavenging activity of the functional fermentation product according to the present invention.
7 is a graph showing the inhibitory activity of Xanthine oxidase of the functional fermentation product according to the present invention.
8 is a graph showing GPT measurement results in an in-vivo test of the functional fermentation product according to the present invention.
9 is a graph showing the results of gamma GT measurement in an in-vivo test of the functional fermentation product according to the present invention.
10 is a photograph showing the histopathological observation results of the functional fermentation product according to the present invention.

Hereinafter, the present invention will be described in detail.

A) extracting red ginseng and algae by pressure extraction to extract a polymer polysaccharide and glutamic acid to prepare a culture medium; b) inoculating the medium with lactic acid bacteria and fermenting within 24 hours; And a gamma-aminobutyric acid (GABA). The present invention also provides a method for producing a fermentation product containing a high concentration of ginsenoside and gamma-aminobutyric acid (GABA).

The present invention provides a method for producing a fermentation product, wherein the polymer polysaccharide comprises saponin.

In the present invention, the pressurized extraction may be a method of producing a fermented product characterized by extracting at 80 to 130 DEG C and 0.5 to 1.5 atm. Also. The extraction of the present invention may be performed for 10 to 60 minutes.

In order to accomplish the object of the present invention, there is provided a method of adding red ginseng to 10 ~ 20% of total weight and 10 ~ 30% of seaweed.

The present invention can provide a health functional food comprising the fermented product produced by the above production method.

The present invention can produce a functional fermentation material containing GABA derived from low molecular weight ginsenoside derived from red ginseng and seaweed, and can be used as a ginsenoside (major saponin) contained in existing red ginseng by fermentation method using lactic acid bacteria. Rb1, Rb2, and Rg1 are converted into low-molecular ginsenosides Rg3, Rk1, and Rg5, which are excellent for improving brain function, to improve their functionality and to convert a large amount of glutamate contained in seaweeds into GABA to enhance functionality along with low-molecular ginsenosides of red ginseng .

That is, by extracting and fermenting red ginseng and algae at the same time, it is possible to produce a fermentation product containing both low molecular weight ginsenosides and GABA as functional substances.

The present invention also provides a composition comprising the fermented product produced by the above production method and a health functional food.

The health functional food of the present invention may be provided as a powdery preparation, a liquid preparation or the like as a composition containing the above fermented product.

Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are for further illustrating the present invention, and the scope of the present invention is not limited by the following examples.

<Example 1> Preparation of extracts using raw materials of red ginseng and seaweed

1) Pre-treatment of raw materials (1): Remove soil or dust from red ginseng, which is the main raw material, and wash it in flowing water to remove salt from the surface of foreign matter or crude substance that can be introduced from seaweeds.

2) Grinding stage of red ginseng and seaweed (2): Pre-treated red ginseng and algae are ground to a certain size to facilitate extraction and fermentation. It is important to use a wet pulverizer to make the diameter less than 1 cm. If the size of the pulverized product is large, the microorganisms are not suitable for use in the fermentation process, and the discharge port of the fermenter is clogged to adversely affect the fermentation process.

3) Raw material input and syringe stage (3): Red ginseng and ground algae are added so that the total weight of red ginseng is 10 ~ 20% of the total weight, the seaweed is added to 10 ~ 30% And then mixed with purified water so that the volume becomes 10 to 20 times as much as that of water.

4) Extraction step (4): When the feed is completed, the temperature is raised to 80 to 130 ° C while the pressure is adjusted to 0.5 to 1.5 atm for 10 to 60 minutes. At this time, glutamic acid, which is a precursor of GABA, is extracted from a large amount of polymer polysaccharide and seaweed from red ginseng.

5) Solid-liquid separation step (5): When the extraction is completed, the extracted liquid and the residue are separated. It is most preferable to use a plate centrifugal separator or a screw decanter centrifuge or the like to reduce the amount of the extract liquid from the residue. This is because a larger amount of the extract liquid can be secured by reducing the amount of the extract liquid which moves to the residue at a high rotational speed as much as possible.

6) Microfiltration stage (6): Microfiltration is performed using a disk separator to remove fine residue remaining in the extract.

7) Concentration (7): Concentrate the extract to facilitate storage and use. Concentration is concentrated to 30 ~ 40brix.

8) Packing stage (8): Concentrated red ginseng and seaweed extract concentrate is packed in capacity to facilitate the use as fermentation source.

&Lt; Example 2 > Functionality using red ginseng and algae Fermented  Produce

1) Preparation of raw materials (1): Red ginseng and algae are washed and ground as in Example 1 above.

2) Raw material input and singer step (2): At least one of pre-processed red ginseng and seaweed is introduced into raw material or extract and extract concentrate. When the raw material is added, the pre-treated red ginseng is added so that it is 10-20% of the total weight, and the seaweed is added so that it is 10-30% of the total weight, and then 10-20 times as much as the raw material of red ginseng and seaweed Singer. When extracts and extract concentrates of red ginseng and seaweed are used, they are added so that the total medium is 5 ~ 20brix.

3) Sterilization step (3): Lactobacillus brevis BJ20, a fermenting microorganism, is killed by microorganisms that may be present in the medium prepared in step 2) so that it can grow as a single microorganism. The sterilization of the medium is preferably performed at 100 to 121 ° C for 10 to 20 minutes, and the final pressure is preferably set to 1.0 to 1.5 atm.

4) Cooling step (4): Cool the fermentation microorganism to a suitable temperature of 30 ~ 40 ℃.

5) Inoculation step (5): Lactobacillus brevis BJ20, a fermenting microorganism, is inoculated to 1 to 5% of the medium.

6) Fermentation stage (6): After the inoculation of the fermenting microorganism is completed, it is important to maintain the pH at 6 to 7, the stirring speed at 20 to 80 rpm, and the temperature at 30 to 40 ° C. Increase of pressure due to CO ₂ gas generated during fermentation inhibits the growth of microorganisms. Therefore, when pressure is 0.2 ~ 0.7 atmospheres, pressure is set to be automatically vented.

7) Sterilization and cooling step (7): Sterilize to destroy Lactobacillus brevis BJ20, the microorganism used for fermentation. Sterilization is carried out in the same manner as in the above step 3). When the sterilization is completed, it is cooled to 30 to 50 ° C for solid-liquid separation.

8) Solid-liquid Separation Step (8): Solid-liquid separation is a method of minimizing the amount of fermentation liquid moving to a solid part by using a vibrating or plate centrifuge or a screw decanter centrifuge when red ginseng and seaweed are used as raw materials .

9) Microfiltration stage (9): In the drying stage, it is possible to use as long as it can efficiently dry an aqueous fermentation broth that has undergone microfiltration. Typical examples are spray drying, vacuum drying and freeze drying.

9) Grinding step (9): The dried aqueous fermentation broth is pulverized to an appropriate size.

10) Packing step (10): Pack the pulverized aqueous fermentation broth by volume.

<Experimental Example 1> HPLC Analysis of red ginseng and seaweed before fermentation After fermentation GABA Content change

The functional fermented product produced by the fermentation of red ginseng (seaweed) produced by the present invention contains a large amount of GABA. This is because, during the fermentation process, glutamic acid is produced by the decarboxylation reaction by the GAD (Glutamic Acid Decarboxylase) GABA, which can be analyzed by HPLC.

Table 1 below shows the conditions under which the content of glutamic acid and GABA is analyzed by HPLC. Table 2 shows the results of the analysis under the condition of Table 1. The samples used for the HPLC analysis were prepared by using 3% aqueous solution of dried powder of functional fermented product using red ginseng and seaweed prepared through the fermentation period of 20 hours by the above method.

Items Condition Column Hitachi HPLC 4.6 X 60 # 2622PF Column Columntemperature 20 ~ 85 ℃ Mobile
phase pump 1: Buffer solution
pump 2: Ninhydrin solution Flow rate pump 1: 0.35 mL / min
pump 2: 0.30 mL / min Injection volume 15 μl Retection limit 9 pmol (Asp) in ninhydrin reaction analysis Reaction coil temperature range 50 to 140 ° C Detector Channel 1: UV-570 nm
Channel 2: UV-440 nm Thermostated autosampler 100 samples Analytical time 30 min for protein hydrolysis amino acid
120 min for physiological fluid amino acid HPLC analysis conditions

Analysis of Glutamic Acid and GABA Content of Before and After Fermentation of Extracts Using Red Ginseng and Seaweed Analysis item leaven Gabba  My content Before fermentation After 20 hours of fermentation Glutamic acid 3789.419 ppm 12.985 ppm GABA 2.087 ppm 2268.295 ppm

As shown in Table 2, glutamic acid, which was present in a large amount in the medium before fermentation, was found to be exhausted after 20 hours of fermentation, while GABA was found to be about 2 ppm before fermentation and about 0.006% , But after fermentation it was 2268.295 ppm, accounting for 7.56%. This is because glutamic acid, which existed before fermentation, was converted to GABA by lactic acid bacteria.

< Experimental Example  2> HPLC Analysis of red ginseng and seaweed before fermentation After fermentation  Saponin

In this experimental example, the functional fermented product prepared using the red ginseng and seaweed (kelp) used in Experimental Example 1 was obtained from the polysaccharide containing saponin in the fermentation process by the action of lactic acid bacterium to produce a large amount of low molecular weight ginsenosides Rg ₃ , Rk ₁ , and Rg ₅ , respectively. The results of HPLC analysis were compared before fermentation and after fermentation. The column used for the HPLC analysis is a reversed phase, and the polymer substance is firstly analyzed by forming the peak according to the analysis time. Therefore, the polysaccharide containing saponin is confirmed at the preceding analysis time as compared with the low molecular polysaccharide, while the low molecular polysaccharide is confirmed at the later analysis time.

Table 3 below shows the analysis conditions of saponin using HPLC.

Items Condition Column TSKgel ODS-80Ts 열 온도 35 ℃ Mobile phase A: Third distilled water
B: 90% ACN Flow rate 50ul Detector VWD 203 nm Analytical time 120 min

The results of the analysis of saponin by HPLC analysis are shown in FIG. 2, and it was confirmed that the content of saponin clearly differs before and after fermentation as shown in FIG. 2, the major saponin groups of ginsenosides Rb ₁ , Rb ₂ and Rg ₁ , And the content of low molecular weight ginsenosides Rg ₃ , Rk ₁ , and Rg ₅ , which are minor sponin groups, which were present in a trace amount after fermentation, were remarkably increased .

< Experimental Example  3> Functionality using red ginseng and algae Fermented  Cognitive function improvement effect

In order to examine the cognitive function improving effect of the functional fermented product prepared according to the present invention, acetylcolinesterase inhibition activity and prolylendopeptidase inhibition activity were confirmed as bio-markers.

Experimental Example  3-1 Functionality Fermented acetylcolinesterase Inhibition

In order to examine the cognitive function improving effect of functional fermentation products using red ginseng and seaweeds (sea tangle, seaweed, and blue seaweed) produced by the present invention, the inhibitory effect of acetylcolinesterase, a bio-maker,

The sample used in this experiment was a functional fermentation product prepared by adding red ginseng in common, and sample A was added with sea tangle, sample B was added with seaweed, and sample C was added with red wine. Both samples A, B, and C were fermented for 20 hours under the same conditions.

The detailed experimental method is as follows. Enzymes were kept at -80 ° C or lower and used at a constant rate. The final concentration was 0.03 unit. The substrate was acetylcholine iodide (1000 μM) dissolved in 0.1 M sodium phosphate buffer (pH 8.0). The color development reagent was prepared by dissolving 39.6 mg of 5,5-dithio-bis (2-nitrobenzoic acid) (DTNB) and 15 mg of NaHCO3 in 10 ml of 0.1 M sodium phosphate buffer (pH 7.0). The enzyme reaction was developed as follows. 200 μl of DTNB solution and 100 μl of enzyme (0.03 U) were added to 2 ml of sodium phosphate buffer (pH 8.0), preincubated at 37 ° C for 10 min, and incubated for 3 min with addition of 200 μl. The absorbance was measured at 412 nm.

The results of the experiment are shown in FIG. 3. The functional fermentation products prepared from the three seaweeds showed a high concentration-dependent inhibitory activity. Sample A showed 45.86% and 59.24% at 0.5 mg / ml and 1.0 mg / ml, respectively, and sample B was 48.10% and 58.32% at the same concentration, sample C was 40.81% at the same concentration, It was confirmed to have a high inhibition rate of 56.33%.

Experimental Example  3-2 Functionality Fermented prolylendopeptidase Inhibition

In this experimental example, prolylenopeptidase inhibition activity, which is one of the bio-markers for verifying the cognitive function improving effect of the above samples A, B, and C, was examined.

To determine PEP inhibition, 250ul of a mixture of 210ul of 0.1M Tris-HCl buffer (pH 7.0), 20ul of 2mM Z-Gly-Pro-pNA (in 40% dioxane), 10ul of sample and 10ul of 0.1 unit / After preincubation, the absorbance was measured at 410 nm with an ELISA reader. A mixture of 240 μl of 0.1 M Tris-HCl (pH 7.0) and 10 μl of sample was separately prepared and the absorbance was measured at 410 nm in the same manner After that, it was expressed by the following formula and used as an index of activity.

Formula: Inhibition (%) = A ₄₁₀ of Control- (AB) / A ₄₁₀ of Control x 100

Control is A410 value when distilled water is used instead of sample. The positive control at this time was Z-Pro-prolinal and the IC50 of Z-Pro-prolinal was 0.022 ppm. The experiment was repeated two times and the result was shown as average value.

The results of the experiment are shown in FIG. 4, and all of the three samples showed a high concentration-dependent inhibitory activity. Sample A showed 22.23% and 31.56% at 1 mg / ml and 2 mg / ml, respectively. Sample B was found to be 20.04% and 51.56% at the same concentration, sample C was found to be 16.83% at the same concentration, It was confirmed to have a high inhibition rate of 40.72%.

< Experimental Example  4> Functionality using red ginseng and algae Fermented  Antioxidative effect

To investigate the antioxidant activity of functional fermented products fermented with red ginseng and seaweed prepared by the present invention, DPPH radical scavenging activity, superoxide radical scavenging activity and xanthine oxidase inhibitory activity were investigated.

The antioxidant activity of the functional fermented product prepared according to the present invention was compared with BHA which is a positive control by concentration. As a result, it was confirmed in FIGS. 5, 6 and 7 that the effect was effected in a concentration-dependent manner. The DPPH radical scavenging activity was 89.7%, 91.6%, superoxide radical scavenging activity was 80.7%, 96.3%, and xanthine oxidase inhibitory activity was 88.1% at the concentration of 50 ug / ml and 100 ug / ml, , And 98.4%, respectively, compared to the positive control BHA. This is higher than the commercial antioxidant, BHA, and it increases depending on the concentration. Therefore, the functional fermentation product using red ginseng and seaweed is considered to have excellent antioxidant activity.

< Experimental Example  5> Functionality using red ginseng and algae Fermented  Liver function improvement effect

In order to investigate the effect of functional fermentation products fermented with red ginseng and sea tangle (kelp) on liver function improvement, we measured GPT, gamma GT, TC (total cholesterol) Histopathological observations were performed and the results are shown in Tables 4, 5, 6 and 8, 9,

In vivo tests were conducted to investigate the effect of functional fermentation products using red ginseng and seaweed on liver function. In the case of prednisolone-induced hepatotoxicity, it was found that when the liver was damaged by the intraperitoneal injection of carbon tetrachloride, the increase in GPT and the decrease in TC resulted in functional acute liver injury, The functional fermented product showed a buffering action against the liver damage caused by liver toxicants and a decrease in liver function due to alcohol.

The functional fermentation product according to the present invention exhibited rapid recovery ability even in histopathological changes such as fatty degeneration of hepatocyte, follicular denaturation, local necrosis and inflammation in the hepatic tissue after recovery through recovery (Fig. 10).

8 to 9 show the result of blood biochemical analysis. The results of the blood biochemical analysis are as follows: pre-injury before the administration of carbon tetrachloride, acute injury after 24 hours of intraperitoneal injection of carbon tetrachloride, oral administration of carbon tetrachloride for 10 days GPT and γ-GT measurements on repetitive injury and autopsy recovery after three days of recovery.

In the G1 group, which was the liver damage control group (FIG. 8), the pre-injury and acute injury samples were rapidly increased from 30 U / L to 520 U / L (P <0.01) And acute liver injury was induced. In addition, the repeated injury samples after repeated carbon tetrachloride exposure showed a continuous increase of 644 U / L, and also a recovery value of 135 U / L in recovery samples after 3 days of recovery.

G2, G3 and G4 groups showed no statistically significant difference in the acute injury samples compared to the G1 group. However, in the repeated injury samples and recovery samples, G2, G3 and G4 groups (P <0.05). There was no statistically significant difference between the two groups. Especially recovery samples recovered to normal levels in G2, G3 and G4 groups.

These results suggest that the test substance contributes to some protection and rapid recovery of hepatotoxic exposure. In the case of the G4 group administered with the high concentration test substance, the reduced effect is thought to be due to the burden of digestion, absorption and decomposition due to the high viscosity of the test substance prepared at a high concentration.

GPT analysis result Group No. GPT (U / L) Pre-injury Acute injury Repeated injury Recovery G1 One 26 634 761 191 2 26 584 817 113 3 32 374 666 82 4 32 510 733 95 5 32 497 642 103 Mean 30 520 724 117 S.D. 3 99 71 43 G2 6 30 462 344 45 7 35 349 518 74 8 41 592 476 76 9 28 349 493 45 10 - - - - Mean 34 438 458 * 60 * S.D. 6 116 78 17 G3 11 37 342 451 50 12 39 442 383 46 13 - - - - 14 30 315 215 31 15 39 365 473 48 Mean 36 366 381 * 44 * S.D. 4 55 117 9 G4 16 33 303 430 54 17 - - - - 18 31 433 354 76 19 28 605 469 56 20 36 510 482 80 Mean 32 463 434 * 67 * S.D. 3 128 58 13

Statistically significant from control (* p < 0.05)

When the pre-injury samples and acute injury samples were analyzed for γ-GT (see FIG. 9) and G1 group, there was no change in the value from 4 U / L to 5 U / L, U / L. This suggests that γ-GT, which generally does not show a significant change in liver toxicity in rats, is also caused by the synergistic effect of repeated carbon tetrachloride exposure in the state of continuous alcohol administration.

G2, G3 and G4 groups were significantly lower in the acute injury group than in the control group (p <0.05). However, Showed a clear concentration-dependent pattern. Especially in the recovery samples, G2, G3 and G4 groups showed a statistically significant difference compared to the G1 group and fell to normal values.

These results suggest that the test substance, GABA extract, significantly alleviates liver function deterioration for alcohol.

 γ-GT analysis result Group No. γ-GT (U / L) Pre-injury Acute injury Repeated injury Recovery G1 One 3 3 28 18 2 5 8 23 8 3 5 3 18 12 4 3 8 23 8 5 3 3 15 8 Mean 4 5 21 11 S.D. One 3 5 4 G2 6 4 3 15 4 7 5 3 12 5 8 5 3 13 5 9 5 8 13 5 10 - - - - Mean 5 4 13 * 5 * S.D. One 3 One One G3 11 4 8 5 3 12 3 3 8 4 13 - - - - 14 4 3 8 8 15 3 8 8 5 Mean 4 6 7 * 5 * S.D. One 3 2 2 G4 16 3 5 8 5 17 - - - - 18 4 8 5 5 19 4 3 5 3 20 3 3 8 5 Mean 4 5 7 * 5 * S.D. One 2 2 One

Statistically significant from control (* p < 0.05)

Histopathologic findings (see FIG. 10), hepatic tissue damage were assessed using macrovesicular steatosis (0-3 points), hepatocellular ballooning (0-2 points), lobular inflammation 3 points) and portal tract inflammation (0 ~ 3 points).

In the G1 group (injured group), hepatic cell degeneration, fear denaturation, focal necrosis and inflammation were observed by ethanol and carbon tetrachloride injection,

In the test group to which the test substance was administered, the level of histopathological damage was decreased as compared with the control group. The sum of the scores was 5.2 points in the G1 group, 3.8 points in the G2 group, 3.5 points in the G3 group, and 3.0 points in the G4 group.

These results support pathologically the protective effect of GABA extract on liver damage and its effect on recovery ability.

 Histopathological findings Group Fatty degeneration
(0 to 3) Fear degeneration
(0 to 2) Inflammation findings Sum
(11) Leaflet
(0 to 3) Portal
(0 to 3) G1 One 2 2 One One 6 2 One One 0 One 3 3 2 3 One One 7 4 One 2 0 One 4 5 2 2 One One 6 mean 1.6 2.0 0.6 1.0 5.2 S.D. 0.5 0.7 0.5 0.0 1.6 G2 6 One 2 One One 5 7 0 2 0 0 2 8 One 2 One 0 4 9 2 One 0 One 4 10 - - - - - mean 1.0 1.8 0.5 0.5 3.8 S.D. 0.8 0.5 0.6 0.6 1.3 G3 11 2 One 0 One 4 12 One One One One 4 13 - - - - - 14 One One One 0 3 15 One 2 0 0 3 mean 1.3 1.3 0.5 0.5 3.5 S.D. 0.5 0.5 0.6 0.6 0.6 G4 16 2 One 0 0 3 17 - - - - - 18 0 2 One One 4 19 One 2 0 0 3 20 One One 0 0 2 mean 1.0 1.5 0.3 0.3 3.0 S.D. 0.8 0.6 0.5 0.5 0.8

Claims (9)

a) mixing 10 to 20% by weight of red ginseng with 10 to 30% by weight of total seaweed, pressurizing and extracting the polymer polysaccharide and glutamic acid to prepare a culture medium; And
b) inoculating the medium with lactic acid bacteria and fermenting within 24 hours;
And a gamma-aminobutyric acid (GABA). &Lt; RTI ID = 0.0 &gt; 8. &lt; / RTI &gt;
The method of claim 1, wherein the polymer polysaccharide comprises saponin.
The fermentation product according to claim 1, wherein the pressure extraction is carried out at a temperature of 80 to 130 ° C under a pressure of 0.5 to 1.5 atm.
The method according to claim 1, wherein the extraction is performed for 10 to 60 minutes.
A food composition for improving cognition comprising a fermented product produced by the method of any one of claims 1 to 4.
6. The method of claim 5,
Wherein the fermented product contains ginsenoside, Rg3, Rk1, Rg5 and GABA at a high concentration before fermentation.
6. The method of claim 5,
Wherein the fermented product is a powdered preparation.
A food composition for improving liver function comprising a fermented product produced by the method of any one of claims 1 to 4.
A food composition for antioxidation comprising a fermented product produced by the method of any one of claims 1 to 4.

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