KR101649469B1 - Composition for improving brain function comprising products produced by protease reaction with rice bran - Google Patents

Abstract

TECHNICAL FIELD The present invention relates to a composition for improving brain function, comprising a product of a proteolytic reaction of rice bran as an active ingredient. More specifically, the present invention relates to a composition for improving brain function comprising protamax; A composition for improving brain function exhibiting an acetylcholinesterase inhibitory effect by containing a reaction product produced by enzymatic reaction with protease or protease and / or Alcalase as an active ingredient, and a food containing the composition , And brown rice with rice bran (Protamex); Or an enzymatic reaction brown rice obtained by enzymatic reaction with protease and alcalase; and a composition for improving brain function.
According to the present invention, it is possible to produce a composition for improving brain function, which is excellent in the inhibitory effect of acetylcholinesterase, a functional food for improving brain function, and a food composition for improving brain function. This will be especially helpful for those who need active brain functions such as examinees and workers. In addition, according to the present invention, it is expected that rice can be used to produce a high value-added product, thereby facilitating consumption of rice and also greatly contributing to rice farming farmers.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving memory or cognitive ability containing a proteinaceous enzyme reaction product of rice bran as an active ingredient,

The present invention relates to a composition for improving memory or cognitive ability comprising a product of a rice proteinase reaction as an active ingredient. More specifically, the present invention relates to a composition for improving memory or cognitive ability. Or acetalcholinesterase inhibitory effect by containing a reaction product produced by enzymatic reaction with protease or protease as an active ingredient and a composition for improving memory or cognitive ability and a composition for inhibiting acetylcholinesterase And the brown rice containing rice bran is Protamax; Or an enzyme reaction brown rice obtained by enzymatic reaction with protease and alcalase; and a food composition for improving memory or cognitive ability.

Rice is a stock of Koreans, and barley and wheat are important agricultural products all over the world. They usually make rice or eat rice cake to make rice cake. Koreans' eating habits have become westernized. Busy modern people are enjoying instant food using flour, and the consumption of rice is gradually decreasing, and the production of domestic rice is gradually decreasing. To solve this problem, various foods using rice as raw materials need to be developed.

In addition, modern people who are seeking wellness need to develop foods that have a more beneficial effect on the human body in order to meet their needs, and rice food should also keep pace with this trend.

In this regard, various foods using rice have been developed, and rice foods having added functionality such as preventing or improving adult diseases or increasing the content of nutrients have been developed. However, it is necessary to develop more functional rice foods to further promote consumption of rice.

On the other hand, the increase of acetylcholine is known to improve memory and cognition. Acetylcholine in the brain is produced in brain cells by an enzyme called choline acetyltransferase, released into the synaptic cleft, and then transferred to the post-synaptic neuron's acetylcholine receptor ) To cause cholinergic neurotransmission, which is regulated by acetylcholinesterase in the synaptic cleft. The inhibition of the acetylcholinesterase inhibits acetylcholine degradation and maximizes the amount of acetylcholine available and increases cholinergic neurotransmission, resulting in a decrease in memory and cognitive ability . It is now known that Aricept (Donepezil - HCl, an anti - dementia drug for Alzheimer 's disease, reverses acetylcholinesterase and enhances cholinergic function related to cognitive function), which is currently used as a therapeutic drug for Alzheimer' The effect of the same mechanism.

The present inventor has developed a new functional rice product capable of meeting the needs of modern people, thereby contributing to promoting healthy food culture and consumption of rice. In particular, we tried to develop a rice product that can help the examinees and the workers who need to use a lot of hair by improving the brain function by inhibiting the acetylcholinesterase, acetylcholinesterase.

As a result of various studies for this purpose, it was confirmed that the enzyme reaction product produced by treating a specific proteolytic enzyme in rice bran can very effectively inhibit acetylcholinesterase, and accordingly, The present inventors concluded that when the brown rice containing the food or rice bran was treated with an enzyme, the brain function could be effectively improved, and the present invention was completed.

Korean Patent No. 10-1027964

Accordingly, it is a main object of the present invention to provide a rice-related product capable of improving brain function by inhibiting acetylcholinesterase.

Another object of the present invention is to provide a method of manufacturing a product having the above-described effects.

According to one aspect of the present invention, there is provided a method of inhibiting the acetylcholinesterase inhibitory effect by containing a reaction product produced by enzymatic reaction of rice bran with Protamex as an active ingredient (Hereinafter referred to as " for improving brain function ").

According to another aspect of the present invention, there is provided a method of inhibiting acetylcholinesterase inhibiting activity, which comprises the reaction product produced by enzymatic reaction of rice bran with proteasma and alcalase as an active ingredient A composition for improving brain function is provided.

In the present invention, it was revealed that the reaction products of rice bran and the above enzymes (protamax and alcalase) inhibit the action of acetylcholinesterase. Acetylcholinesterase is an enzyme that decomposes acetylcholine. Suppressing the action of this enzyme can prevent the decomposition of acetylcholine. Therefore, the effect of acetylcholine, which has been shown to improve memory and cognitive ability, can be expected to improve the brain function.

According to still another aspect of the present invention, there is provided a method for preparing an enzyme solution, which comprises mixing 100 parts by weight of rice bran with 100 to 5000 parts by weight of an enzyme solution containing 0.1 to 10% by weight of protease, and performing enzyme reaction at 10 to 50 ° C for 30 minutes to 24 hours And a method for producing a composition for improving brain function.

According to still another aspect of the present invention, there is provided a method for preparing an enzyme solution, which comprises mixing 100 parts by weight of rice bran with 100 to 5000 parts by weight of an enzyme solution containing 0.1 to 10% by weight of protamax and alcalase, respectively, Wherein the enzyme is reacted with the enzyme for 24 hours.

An enzyme solution can be prepared by adding each of the above enzymes to water. If the enzyme concentration of the enzyme solution and the enzyme reaction temperature are too low, the amount of the enzyme solution used is too small, or the enzyme reaction time is too short, a sufficient enzyme reaction can not be performed and the production of the component exhibiting the acetylcholinesterase inhibiting effect is remarkably reduced have. In the opposite case, unnecessary material and energy are wasted in the manufacturing process, which may have a large influence on the mass production process. Reducing the time required to manufacture a product in a mass production process is very important in terms of production efficiency. In addition, when the production time is prolonged, contamination problems due to the inflow of external microorganisms may occur in the enzymatic reaction process. Therefore, it is necessary to shorten the enzyme reaction time. In addition, the enzymatic reaction for a short period of time should be sufficient to improve the brain function. For this purpose, it is preferable that the enzyme concentration of the enzyme solution is 2 to 5% by weight, the enzyme solution is added to 1000 to 2000 parts by weight of the enzyme, and the enzyme reaction is carried out at 35 to 45 ° C for 2 to 4 hours.

The reaction product obtained by the enzyme reaction itself may exhibit brain function improving effect, but may be prepared in the form of an extract for ease of ingestion and higher brain function improving effect. In this case, a method of extracting the reaction product obtained by the enzyme reaction with water, a lower alcohol or a mixed solution thereof may be used. Preferably, the ethanol solution is used in an amount of 1 to 100% (v / v) It is good to do. More preferably, an ethanol solution of 30 to 80% (v / v) is used. When the ethanol solution is used as a solvent, it is preferable to add 10 to 20 times the amount of the solvent based on the weight of the enzyme-treated rice bran and extract the mixture at 20 to 80 ° C for 6 to 48 hours. After extraction, it is recommended to go through the concentration process. Concentration is to completely or partially remove the solvent used for the extraction, and a conventional method for concentrating the extract can be used.

According to another aspect of the present invention, there is provided a functional food for improving brain function, which contains the above composition and has acetylcholinesterase inhibitory effect. The functional food for improving brain function of the present invention may be the composition itself, and may be prepared by adding the composition to existing foods. At this time, the added amount may make the composition occupy 1 to 100% by weight of the food.

Rice bran is a fine bruise that is separated from the process of cutting rice horses from rice and then turning brown rice into white rice. That is, rice brown rice contains rice bran (usually 6 to 8% by weight, depending on the degree of rice bran). Therefore, the enzyme reaction brown rice obtained by treating the same enzyme in brown rice can also exhibit acetylcholinesterase inhibitory effect. When the rice protein is treated with the proteolytic enzyme, the rice gum is softened and the rice is cooked to improve the gritty taste of the rice rice.

Accordingly, according to another aspect of the present invention, there is provided a food composition for improving brain function, which comprises an enzymatic reaction brown rice produced by enzymatic reaction of brown rice with proteasma and has acetylcholinesterase inhibiting effect .

According to another aspect of the present invention, there is provided a method for improving brain function, which comprises the step of inhibiting acetylcholinesterase by containing enzyme reaction brown rice produced by enzymatic reaction of brown rice with proteasma and alkaline protease To provide a food composition.

The food composition for improving brain function of the present invention may further contain various kinds of cereals in addition to the enzymatic reaction brown rice.

According to still another aspect of the present invention, the present invention provides a method for producing a protein, comprising mixing 100 parts by weight of brown rice with 1 to 100 parts by weight of an enzyme solution containing 0.1 to 10% by weight of proteasma or alcalase, respectively, Dried for 10 hours and then subjected to an enzymatic reaction.

In order to increase the taste, firmness, horniness, digestive function, etc. of the brown rice, the enzyme concentration of the enzyme solution is adjusted to 1.5 to 3 wt%, the enzyme solution is mixed in an amount of 10 to 30 parts by weight per 100 parts by weight of brown rice, To 40 < 0 > C for 1 to 3 hours.

According to still another aspect of the present invention, there is provided a method for producing a protein comprising a reaction product produced by enzymatic reaction of rice bran or brown rice with at least one protease selected from the group consisting of Protamex and Alcalase, There is provided a composition for inhibiting acetylcholinesterase.

In the present invention, the acetylcholinesterase inhibitory effect of the microwave enzyme reaction product obtained by treating the enzyme was demonstrated through experiments.

The protamex is a heat-resistant enzyme consisting of a protease complex of Bacillus developed for the hydrolysis of food proteins. It is mainly used for the hydrolysis of proteins in foods and the development of new foods. , and exhibits excellent activity at pH 5.5 to 7.5. Proteamases have a higher ratio of internal proteases among endoproteases that randomly degrade proteins and exoproteases that break down into amino acid units at the protein ends.

The above-mentioned alkalase is a heat-resistant enzyme isolated from Bacillus licheniformis , and has the best activity at a temperature of 55 to 70 ° C and a pH of 6.5 to 8.5, and is used for the preparation of starch sugar, syrup, . And 1 unit is the amount that produces 1.0 μmol of L-tyrosine from hemoglobin at 25 ° C, pH 7.5. Activity is ≥ 0.75 Anson units / ml.

Protamex and Alcalase are available from Novozymes (Bagsvaerd, Denmark).

According to the present invention, it is possible to produce a composition for improving brain function, which is excellent in the inhibitory effect of acetylcholinesterase, a functional food for improving brain function, and a food composition for improving brain function. This will be especially helpful for those who need active brain functions such as examinees and workers. In addition, according to the present invention, it is expected that rice can be used to produce a high value-added product, thereby facilitating consumption of rice and also greatly contributing to rice farming farmers.

1 is a graph showing the inhibition rate of acetylcholinesterase activity by acid treatment of rice bran.
2 is a graph showing the inhibition rate of acetylcholinesterase activity according to enzyme treatment of rice bran.
FIG. 3 is a graph showing the inhibition rate of acetylcholinesterase activity according to the treatment concentration of rice bran alcalase enzyme. FIG.
4 is a graph showing the inhibition rate of acetylcholinesterase activity according to the concentration of Neutrase enzyme treated rice bran.
FIG. 5 is a graph showing the inhibition rate of acetylcholinesterase activity according to the protease treatment concentration of protamex in rice bran.
6 is a graph showing the inhibition rate of acetylcholinesterase activity according to AMG enzyme treatment concentration of rice bran.
FIG. 7 is a graph showing the inhibition rate of acetylcholinesterase activity according to the concentration of Termamyl enzyme treatment in rice bran.
8 is a graph showing the inhibition rate of acetylcholinesterase activity according to the enzyme concentration of novozyme 33095 (Novozym 33095) in rice bran.
9 is a graph showing the inhibition rate of acetylcholinesterase activity according to the enzyme treatment (4%) of rice bran.
FIG. 10 is a graph showing the inhibition rate of acetylcholinesterase activity according to the treatment of protamex (Protamex) and alkalase (Alcalase) in rice bran.
FIG. 11 is a graph showing the inhibition rate of acetylcholinesterase activity according to the combined treatment of Protamex and Neutrase in rice bran.
12 is a graph showing the inhibition rate of acetylcholinesterase activity according to the combination treatment of Protamex and AMG in rice bran.
FIG. 13 is a graph showing the inhibition rate of acetylcholinesterase activity according to the combined treatment of Protamex and Termamyl in rice bran.
FIG. 14 is a graph showing the inhibition rate of acetylcholinesterase activity according to the combined treatment of Protamex and Novozym 33095 in rice bran.
15 is a graph showing the results of the sensory evaluation of the control rice brown rice.
FIG. 16 is a graph showing the results of the sensory evaluation of the rice-rice cooked with an enzyme solution containing 1% by weight of Protamex and Alcalase, respectively.
FIG. 17 is a graph showing the results of the sensory evaluation of the rice rice cooked with an enzyme solution containing 2% by weight of Protamex and Alcalase, respectively.
Fig. 18 is a graph showing the results of the sensory evaluation of rice horses subjected to enzyme reaction with an enzyme solution containing 4% by weight of Protamex and Alcalase, respectively.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

<Investigation of AChE inhibitory effect of decomposition products of rice bran (comparative experiment)>

We investigated whether AChE inhibition effect of rice bran was strongly inhibited by strong acid.

After acid decomposition for 1, 3, 6, 12 or 24 hours with strong acid 2N hydrochloric acid, it was neutralized with sodium hydroxide. Then, the acid-decomposed rice bran was extracted with 70% ethanol for 12 hours or more at room temperature and then concentrated for use as a sample for investigation of AChE inhibitory effect.

AChE enzyme activity was measured by Ellman's coupled assay. At this time, the enzyme reaction was carried out in a constant temperature water bath at 25 ± 0.1 ° C, and a cuvette of 1 ml capacity was used as a reaction tank. The reaction mixture was incubated in a constant temperature water bath for 4 minutes. AChE enzyme (10 units / 10 μl) was added immediately and incubated for 60 seconds. The absorbance was then measured at 412 nm. The AChE enzyme inhibitory activity of each sample was measured by treating only the substrate with 100 ± 0.4% of the enzyme-free group and 0 ± 2.0% of the enzyme-treated group only. As a result, the inhibition rate of AChE activity was 31.5 ± 3.6% in the unoxidized rice samples (0 hour) and 24.7 ± 10.2%, 47.1 ± 4.4% and 70.1% And an inhibition rate of AChE activity of ± 1.4%. However, AChE inhibition rate of 3.0 ± 1.7% and 2.6 ± 2.7% in 12 hour and 24 hour acid digested samples showed that AChE activity inhibition ability was lost when acid decomposition was performed over a certain time (FIG. 1).

In order to actualize the product, weak acid such as organic acid should be used instead of strong acid, so there has been a problem that a weak acid is generated in the raw rice raw material, resulting in a smell. Therefore, the acid hydrolysis method is not applied to commercialization.

<Investigation of AChE Inhibitory Effect of Rice Bran Enzyme Reaction Products>

Rice bran was treated with protein and carbohydrase to measure AChE inhibition rate. The inhibition rate of AChE activity was measured in the same manner as above.

Proteolytic enzymes such as Alcalase, Flavourzyme, Neutrase and Protamex and AMG, Celluclast, Termamyl, Ultrafloxma, Viscozyme and Novozym33095 (pectinase) were purchased from Novozyme and used as an enzyme source. Each enzyme was prepared with 1% enzyme solution, and 3 g of rice bran was treated with 50 ml of enzyme solution and reacted at 40 ° C for 12 hours. AChE Inhibitory Effect To be used as a sample for the investigation, rice bran treated with enzymes was extracted with 70% ethanol for 12 hours or more at room temperature and then concentrated.

The AChE inhibition rate of each sample was 18.4 ㅁ 6.8% and the inhibition rate of AChE activity was 18.5 ㅁ and 6.8%, respectively. Alcalase, Flavourzyme, Neutrase, Protamex, AMG, Celluclast, Termamyl, Ultraflo max, Viscozyme and Novozym 33095 were 35.5 AChEs were measured in the following order: ± 3.3%, 17.0 ± 6.3%, 44.4 ± 2.7%, 42.1 ± 2.1%, 54.0 ± 12.3%, 36.2 ± 10.2%, 46.3 ± 5.6%, 26.5 ± 11.7%, 26.2 ± 8.0% Activity inhibition rate. In this experiment, it was confirmed that the enzyme treatment of rice bran using Alcalase, Neutrase, Protamex, AMG, Termamyl and Novozym33095 resulted in statistically significant increase in AChE inhibitory activity (FIG. 2). Subsequent experiments were performed using six enzymes: Alcalase, Neutrase, Protamex, AMG, Termamyl and Novozym33095.

<Investigation of AChE Inhibitory Effect of Bovine Enzyme Reactants on Short Enzyme Reaction Time and Enzyme Concentration>

According to the enzyme kinetics, the reaction rate increases as the enzyme concentration increases. In this experiment, the reaction time of 12 hours causes problems such as contamination due to a long time in production of the actual product and reduction of the production efficiency, and thus it is necessary to reduce the time. To investigate the effect of enzyme concentration on the inhibition rate of AChE activity, the enzyme treatment time was reduced to 3 hours, which is acceptable for the production of the actual product, and the enzyme was treated at 1%, 2% and 4% The enzyme was prepared under the same conditions as the above experiment except for the concentration and time.

The AChE inhibitory rate was 23.9 ± 8.4% and 26.4 ± 4.4%, 28.6 ± 6.7% and 34.2 ± 5.2% in Alcalase 1%, 2% and 4% treated groups, respectively. (FIG. 3), and Neutrase 1%, 2% and 4% treated groups showed 25.5 ± 6.8%, 22.6 ± 17.5% and 31.8 ± 3.0% inhibition rates of AChE activity, respectively (FIG. The inhibition rates of AChE activity in Protamex 1%, 2% and 4% treated groups were 37.0 ± 6.1%, 44.7 ± 6.4% and 60.8 ± 6.6%, respectively (FIG. 5) Showed 28.3 ± 6.4%, 27.7 ± 6.6% and 18.5 ± 1.5% inhibition of AChE activity, respectively (FIG. 6). Treatment with Termamyl 1%, 2% and 4% showed 22.6 ± 6.5%, 22.7 ± 4.8% and 20.7 ± 4.2% inhibition of AChE activity (FIG. 7), Novozym 33095 treated with 1%, 2% and 4% Showed 25.0 ± 8.9%, 28.8 ± 5.4% and 30.3 ± 1.8% inhibition of AChE activity, respectively (FIG. 8). In Protamex-treated group, AChE inhibitory activity was statistically significantly increased at 2% and 4% enzyme treatment concentrations (FIG. 9). However, no statistically significant difference in AChE inhibitory activity was found in the other samples. In the above results, AChE inhibitory activity was measured using a sample treated with enzyme for 3 hours at different concentrations of rice bran. As a result, in Protamex-treated group, ACHE inhibitory activity was dose-dependently and statistically significant Increase in the number of workers.

<Investigation of AChE Inhibitory Effects of Rice-enzyme Reactants on Combination of Enzymes>

As a result of the above experiment, Protamax enzyme treated rice bran samples showed the highest AChE activity. Therefore, we tried to confirm whether there is a synergistic effect when combined with another enzyme based on Protamex.

Based on Protamex, 5 enzymes such as Alcalase, Neutrase, AMG, Termamyl and Novozym33095 were treated together for enzymatic reaction. The concentration of each enzyme was fixed to 4% and the time was set to 3 hours, and other conditions were performed as in the above experiment. Three conditions of Protamex single treatment and other enzyme single treatment and combined treatment with Protamex and other samples were compared with the rice gut extract.

As a result, the AChE inhibition rate of the simple rice bran extract group was 13.6 ± 2.4% and the inhibition rate of AChE activity was 32.0 ± 1.3% in the Protamex group. The inhibition rate of AChE activity was 24.0 ± 3.1% and 40.0 ± 2.1% in the Alcalase group and Protamex and Alcalase mixture treatment groups, respectively. The Neutrase and Protamex and Neutrase mixture treatment groups showed 18.1 ± 1.7% and 24.5 ± 5.5% AChE . The inhibition rate of AChE activity was 10.5 ± 0.9% and 21.0 ± 0.7% in the AMG group and in the Protamex and AMG mixed treatment groups, and 11.4 ± 4.6% in the Termamyl group and Protamex and Termamyl mixed treatment groups, respectively 27.5 ± 1.7% AChE inhibitory activity, and Novozym33095 and Protamex and Novozym33095 mixed treatment groups showed 17.9 ± 1.8% and 32.1 ± 1.6% inhibition of AChE activity, respectively. From the above results, it was confirmed that the synergistic effect was obtained when the Protamex and Alcalase mixed treatment groups were compared with each other when the enzyme was treated alone (FIGS. 10 to 14). The final enzyme treatment candidates were selected as Protamex or Protamex and Alcalase.

<Sensitivity of brown rice according to enzyme concentration>

Protamex and Alcalase were added to drinking water to prepare 1, 2, and 4% enzyme solutions, respectively. 200 ml of the enzyme solution was sprayed uniformly into 1 kg of the brown rice raw material, mixed, and then treated with enzyme for about 2 hours and then dried. The moisture content of enzyme treated brown rice was about 15.5%, which was about the same as that of brown rice before treatment.

The rice was cooked with brown rice, which was prepared for the test.

Twelve trained evaluators were asked to evaluate four items: taste, hardness, chewing strength and digestive function of each brown rice. The higher the preference between 1 and 10, the higher the score The lower the preference, the lower the score.

As a result, the results shown in Tables 1 to 4 and 15 to 18 were obtained. According to these results, the best food was obtained when 2% enzyme solution was used.

One 2 3 4 5 6 7 8 9 10 Sum Average unused Appetite One 2 3 3 2 One - - - - 12 4.2 Hardness One 2 2 3 2 2 - - - - 12 4.5 Chewing feeling One One 4 3 2 One - - - - 12 4.3 Digestive function 2 2 2 2 3 One - - - - 12 4.1

One 2 3 4 5 6 7 8 9 10 Sum Average
One% Appetite - - - 2 3 3 4 - - - 12 6.9 Hardness - - - 3 2 2 3 2 - - 12 7.1 Chewing feeling - - - 4 2 2 2 2 - - 12 6.8 Digestive function - - - 2 3 2 3 2 - - 12 7.2

One 2 3 4 5 6 7 8 9 10 Sum Average
2% Appetite - - - - - 3 3 3 3 - 12 9.0 Hardness - - - - - 3 2 3 3 One 12 9.3 Chewing feeling - - - - - 2 2 3 3 2 12 9.7 Digestive function - - - - - One 3 3 3 2 12 9.8

One 2 3 4 5 6 7 8 9 10 Sum Average
4% Appetite - - - 3 3 3 3 - - - 12 6.6 Hardness - - - 2 2 One 3 2 2 - 12 7.9 Chewing feeling - - - 4 2 2 2 2 - - 12 6.8 Digestive function - - - One 2 2 2 2 3 - 12 8.3

Claims (14)

A food composition for improving memory or cognitive ability characterized by having acetylcholinesterase inhibitory effect, comprising a reaction product produced by enzymatic reaction of rice bran with Protamex as an active ingredient. A method for improving memory or cognitive ability characterized by having an acetylcholinesterase inhibitory effect as an active ingredient comprising a reaction product produced by enzymatic reaction of rice bran with Protamex and Alcalase. &Lt; / RTI &gt; delete 100 to 5000 parts by weight of enzyme solution containing 0.1 to 10% by weight of protease is added to 100 parts by weight of rice bran, and the mixture is subjected to enzymatic reaction at 10 to 50 DEG C for 30 minutes to 24 hours. Gt; 5. The method of claim 4,
Characterized in that an enzyme solution containing 2 to 5% by weight of protease is used and 1000 to 2000 parts by weight of the enzyme solution is mixed with 100 parts by weight of the crude enzyme and the enzyme reaction is carried out at 35 to 45 캜 for 2 to 4 hours. A method for preparing a composition for improving cognitive ability. 100 to 5000 parts by weight of an enzyme solution containing 0.1 to 10% by weight of proteasma and alcalase, respectively, is added to 100 parts by weight of rice bran, and the enzyme reaction is carried out at 10 to 50 DEG C for 30 minutes to 24 hours. A method for producing a composition for improving ability. The method according to claim 6,
An enzyme solution containing 2 to 5% by weight of protease and 2 to 5% by weight of alkaline protease is used, and 1000 to 2000 parts by weight of the enzyme solution is mixed with 100 parts by weight of the crude enzyme, followed by enzyme reaction at 35 to 45 ° C for 2 to 4 hours Wherein the composition for improving the memory or cognitive ability is prepared. Wherein the composition has an acetylcholinesterase inhibitory effect by containing an enzyme reaction brown rice produced by enzymatic reaction of brown rice with Protamex. A protein for improving memory or cognitive ability, characterized by having acetylcholinesterase inhibitory effect by containing an enzyme reaction brown rice produced by enzymatic reaction of brown rice with Protamex and Alcalase. Composition.  And 1 to 100 parts by weight of an enzyme solution containing 0.1 to 10% by weight of proteasma is added to 100 parts by weight of brown rice, followed by drying and enzymatic reaction at 10 to 40 ° C for 30 minutes to 10 hours. &Lt; / RTI &gt; 11. The method of claim 10,
Characterized in that an enzyme solution containing 1.5 to 3% by weight of protease is used and 10 to 30 parts by weight of the enzyme solution is mixed with 100% by weight of brown rice and an enzyme reaction is performed at 10 to 40 캜 for 1 to 3 hours. A method for preparing a food composition for improving cognitive function. 1 to 100 parts by weight of an enzyme solution containing 0.1 to 10% by weight of proteasma and alcalase, respectively, is added to 100 parts by weight of brown rice, followed by drying and enzymatic reaction at 10 to 40 ° C for 30 minutes to 10 hours. Or a food composition for improving cognitive ability. 13. The method of claim 12,
And 10 to 30 parts by weight of the enzyme solution is mixed with 100 parts by weight of brown rice and the enzyme reaction is carried out at 10 to 40 ° C for 1 to 3 hours Wherein the food composition is a food composition. An acetylcholinesterase inhibiting food composition comprising a reaction product produced by enzymatic reaction of rice bran or brown rice with at least one protease selected from the group consisting of Protamex and Alcalase as an active ingredient .

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