KR101713176B1

KR101713176B1 - Fermented medicinal-herb composition having antioxidation activity and and method for preparing thereof

Info

Publication number: KR101713176B1
Application number: KR1020150142321A
Authority: KR
Inventors: 안긴내; 안창범; 임동환; 임지선
Original assignee: 전남대학교산학협력단; (주)신흥제약
Priority date: 2015-10-12
Filing date: 2015-10-12
Publication date: 2017-03-07

Abstract

The present invention provides a fermented herbal medicinal composition having an antioxidant activity, and to a method for producing the same, wherein the fermented herbal medicinal composition includes fermented extracts of malt, red beans, and kelp as active ingredients. Since the fermented herbal medicinal composition contains no synthetic components and only contains natural components including malt, red beans, and kelp, the fermented herbal medicinal composition is not harmful to the human body. In particular, starch accounting for a large proportion of the natural components has a high molecular weight and has a low in vivo absorption rate, but when being fermented, the starch is decomposed and glucose is produced, so the in vivo absorption rate thereof is increased. Accordingly, bioavailability is improved, and thus an antioxidant activity is also improved. Moreover, compared to an extract obtained by extracting an herbal medicinal composition without a pretreatment, a fermented extract extracted after fermentation has a high yield, and the content of protein, carbohydrate, and phenol in the extract is also high. Even when each of malt, red beans, and kelp is used, an antioxidant activity is shown. However, when malt, red beans, and kelp are all included, a more excellent antioxidant activity is shown.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a herbal fermented composition having antioxidant activity and a fermented medicinal herb composition having antioxidant activity and a method for preparing the same.

The present invention provides a herbal fermented composition comprising a fermented extract of malt, red head, and sea tangle as an active ingredient and having an excellent antioxidative activity while being safe for human body, and a method for producing the same.

Oxygen entering the body through the respiration is reduced through energy metabolism. More than 95% of oxygen is generally completely reduced to four molecules of electrons produced in the cell's metabolism, resulting in two molecules of water, It does not receive up to four and is incompletely reduced to a free radical state.

Free radicals are compounds that contain unpaired electrons at their outermost electron angles. They exhibit high reactivity due to their ability to accept electrons from surrounding materials in order to fill the electron and become a complete compound. The result is attacking another molecule to take the electron and oxidize the attacked molecule itself.

Among the free radicals, oxygen radicals such as superoxide (O ^2- ), hydroxyl radical (OH) and the like most frequently appear in the living body and hydrogen peroxide (H ₂ O ₂ ) (singlet oxygen) is often referred to as reactive oxygen, among which hydroxyl radicals and mono-state oxygen exhibit the strongest reactivity in aqueous solution.

The excessively harmful active oxygen oxidizes unsaturated fatty acids and lipids and cholesterol in the body, and produces lipid peroxides which destroy cells in the body. When structural changes of lipid molecules occur over a wide range due to lipid peroxidation, there is a decrease in fluidity of biomembrane, a decrease in membrane potential, an increase in ion permeability, leakage of cell organelle contents, Which can lead to cell death. In addition, when the peroxide lipid continues to adhere to the wall of blood vessels and severely damages the blood flow, local disorders are caused in the tissues and various diseases are induced.

The active oxygen may be irreversibly destroyed by lipids, proteins, sugars, DNA, and the like, and may be destroyed by cancer, a liver disease, stroke caused by cerebrovascular accident, myocardial infarction, diabetic vascular disorder, hyperlipidemia, acute inflammation, rheumatic disease, Diseases, immune diseases, and the like.

Accordingly, the antioxidants that remove active oxygen or inhibit free radical generation are useful for the treatment of various diseases such as arteriosclerosis, arthritis, stroke, Parkinson's disease, Alzheimer's disease, autoimmune disease Development of antioxidative substances which are capable of inhibiting active oxygen as described above and which are free from toxicity are being actively pursued because they can be used for prevention and treatment and inhibition of skin aging. Particularly, plants approved for antioxidant activity are recognized as health functional plants, and thus interest in natural antioxidants is increasing.

Antioxidants are classified into synthetic antioxidants and natural antioxidants. BHA (Butylated hydroxy anisol) and BHT (butylated hydroxy toluene) are the most commonly used synthetic antioxidants. However, according to a recent report, if a person consumes 50 ㎎ / ㎏ / day or more of synthetic antioxidants, changes in biogenic enzymes cause cancer and other diseases. Therefore, the use of synthetic antioxidants and the foods to be used are regulated by law, and studies are underway to develop natural antioxidants harmless to humans.

Published Japanese Patent Application No. 2004-0106900 (published on December 18, 2004) discloses a reproductive composition having enhanced antioxidant function, which is prepared by incorporating a food enzyme mixture into a dry powder of seaweed, cereals or vegetables, 2013-0107540 (published October 2, 2013) discloses health functional foods and beverage compositions for antioxidant or antidiabetic purposes, including plum, oligosaccharides and bamboo salt in kelp.

However, since natural foods such as seaweeds, cereals and vegetables, which exhibit antioxidant activity, are limited in bioavailability, the present invention proposes a method for increasing the absorption rate and bioavailability of the body to exhibit more effective antioxidative activity .

Published Japanese Patent Application No. 2004-0106900 (published on December 18, 2004) Published Patent No. 2013-0107540 (published on October 2, 2013)

SUMMARY OF THE INVENTION An object of the present invention is to provide a herbal composition for fermentation, which is harmless to the human body, which is produced by sterilizing, fermenting and extracting malt, red head, and kelp powder, and a process for producing the same. .

In order to achieve the above object, the present invention provides a herbal composition comprising fermented extract of malt, red head, and sea tangle as an effective ingredient, wherein 20 to 60 parts by weight of red head and 20 to 30 parts by weight of kelp Section.

A method for producing a herbal fermented composition according to another embodiment of the present invention comprises the steps of: (a) drying and then pulverizing washed malt, red head, and kelp; (b) sterilizing the malt, red head, and kelp powder; (c) fermenting the sterilized malt, red head, and kelp powder; (d) mixing fermented malt, red head, and kelp powder to prepare a mixture; And (e) extracting the mixture.

In the sterilization step, the malt, red head, and kelp powder are added to distilled water and sterilized at 110 to 130 ° C for 20 to 40 minutes.

The step of fermenting is characterized in that lactic acid bacteria are inoculated into the sterilized malt, red head, and kelp powder and cultured at 30 to 35 DEG C for 5 to 10 days, followed by drying.

The lactic acid bacteria may be selected from the group consisting of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium infantis, Lactobacillus paracasei Lactobacillus paracasei, and Lactobacillus bulgaricus.

In the preparation of the mixture, the mixture is characterized by comprising 20 to 60 parts by weight of red pepper and 20 to 30 parts by weight of kelp, relative to 60 parts by weight of malt.

In the step of extracting, the extraction method may be a water extraction method or an enzyme extraction method.

Another embodiment of the present invention is a food composition having antioxidative activity and containing the above-mentioned herbal fermented composition.

The herbal fermented composition of the present invention has an advantage that it is harmless to the human body because it is a natural ingredient including malt, red head, and sea tangle, which are not synthetic ingredients.

Particularly, the starch which occupies a large part of the above-mentioned natural components has a low molecular weight and thus has a low absorption rate in the body. When the starch is fermented, the starch is decomposed to produce glucose, thereby increasing the bioavailability, Thereby increasing the antioxidant activity.

In addition, the fermented extract after fermentation has a higher yield than the extract obtained by the herbal composition without pretreatment, and the content of nutrients such as protein, carbohydrate and phenol in the extract is higher.

On the other hand, maltose, red head and sea tangle show antioxidative activity by their use alone, but they exhibit more excellent antioxidative activity when they are all included.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings. Prior to the description, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and should be construed in accordance with the technical concept of the present invention.

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise. Also, when a component is referred to as being "made" with respect to any component, it means that it does not include other components, aside from the other components, unless specifically stated otherwise.

Each step may be performed differently than the order specified unless explicitly stated in the context of the specific order. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

In order to solve the above-mentioned problems of the prior art and to achieve the object of the invention to be solved by the present invention, the present invention provides a herbal fermented composition having an antioxidative activity, comprising an extract of fermented malt, The active ingredient preferably comprises 20 to 60 parts by weight of red iron and 20 to 30 parts by weight of kelp, relative to 60 parts by weight of malt. When the red head is contained in an amount of less than 20 parts by weight, the antioxidative activity is not remarkably exhibited, and the sulfation activity is no longer increased from the point of time when it exceeds 60 parts by weight. The antioxidative activity of kelp from 20 parts by weight or more is increased, but if it is contained in excess of 30 parts by weight, antioxidative activity is decreased, which is not preferable.

In the present specification, malt is a medicinal herb which is produced by taking out shoots of burdock called daemaek of rice paddy and drying and then slightly roasting. Malt is known to have an effect on digestion promoting action, blood sugar strengthening action and lack of milk secretion.

Red head is the red bean of the bean or the red bean of the vine red bean in our country and China and means the present red bean. It is effective for diuretic, anti-inflammatory and antipyretic drugs. It is used for systemic edema, liver hardening, jaundice, and purulent diseases.

The kelp belongs to the crowded seaweed of the arboreal plants. In the case of Dongbuogam, it increases the resistance of the body, promotes the excretion of waste products, and is effective for hypertension, arteriosclerosis and thyroid nephritis. It is also recorded as a healthy long life food that inhibits the proliferation of cancer cells and prevents aging.

Although malt, red head, and kelp are natural foods, they exhibit antioxidative activity and other various effects. However, they may produce new physiologically active substances which are not present in the raw materials through fermentation process, and may increase bioavailability by decomposing raw materials do.

Another aspect of the present invention provides a method for preparing a herbal fermented composition having antioxidative activity, comprising the steps of: (a) drying and then pulverizing washed malt, red head, and sea tangle; (b) sterilizing the malt, red head, and kelp powder; (c) fermenting the sterilized malt, red head, and kelp powder; (d) mixing fermented malt, red head, and kelp powder to prepare a mixture; And (e) extracting the mixture.

More specifically, malt, red head, and kelp are thoroughly washed with purified water, completely dried at 55 ° C for 1 day, and then pulverized using a pulverizer. Powdered malt, red head and sea tangle are added to distilled water and sterilized at 110 ~ 130 ℃ for 20 ~ 40 minutes. This sterilization process is intended to prevent abnormal fermentation due to the formation of other bacteria. It is preferable to apply the above-described conditions that can kill spores of bacteria. When the sterilization is performed below the temperature range, The spores of the composition may remain, and if heated above the temperature range, the nutritional components of the composition may be destroyed or browning may occur.

Lactic acid bacteria are inoculated into sterilized malt, red head, and kelp powder and fermented at 30 ~ 35 ℃ for 5 ~ 10 days. Preferably, the lactic acid bacterium is Lactobacillus, and more preferably Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, At least one selected from the group consisting of Bifidobacterium infantis, Lactobacillus paracasei and Lactobacillus bulgaricus is used.

Lactic acid bacteria proliferate most efficiently at a temperature of 30 to 35 DEG C, and lactic acid bacteria do not proliferate well under culture conditions of less than 5 days, and may be killed if it exceeds 10 days. In addition, before culturing the lactic acid bacteria, it is preferable to include a sterilization process as described above. In the case of culturing the lactic acid bacteria in the sterilized composition, since the lactic acid bacteria are more efficiently grown than in the case of culturing the lactic acid bacteria without the pretreatment, have.

After fermentation, the dried malt, red head, and kelp powder are mixed with 20 to 60 parts by weight of toddler and 20 to 30 parts by weight of kelp with respect to 60 parts by weight of malt, followed by extraction with water or enzyme extraction.

The water extraction method extracts the components of the composition by using water. The extract is obtained by adding purified water to a dry sample, extracting it at 35 to 39 ° C for 24 hours, and filtering it.

In the enzyme extraction method, the components of the composition are extracted by adding an enzyme. In the present invention, celluclast and trypsin were used. The mixture is mixed with the enzyme at a weight ratio of 1: 100 and reacted for 24 hours under optimal conditions of each enzyme. After extraction, the extract is obtained by reacting at high temperature to inactivate the enzyme and then filtering.

Among the above extraction methods, the most effective method for extracting the fermented composition of malt, red head, and sea tangle is enzyme extraction using trypsin, and the yield of the extract is the highest, and the content of protein, carbohydrate and phenol is the highest. Particularly, it is more preferable that the higher the content of phenol, which is one of the antioxidants for protecting the damaged DNA and the cell constituting proteins and enzymes, by removing the active oxygen in the body and being exposed to the active oxygen, shows a high antioxidative activity.

Yet another embodiment of the present invention is a food composition comprising a herbal fermented composition having an antioxidative activity, and may be included in a composition such as a medicine or a quasi-drug for which an antioxidative activity is required.

Hereinafter, the technical features of the present invention will be described in detail with reference to embodiments and drawings. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents. shall.

[Production Example 1]

Process for producing herbal fermented composition

① Drying of medicinal herbs and Powdered Way( original sample Manufacturing method)

Malt, red head, and kelp were washed several times with purified water and then completely dried using a drier at 55 ° C for 1 day. The dried malt, red head, and kelp were pulverized and pulverized, and malt, red head, and kelp powder were mixed at a weight ratio of 3: 1: 1.

② Powdered How to disinfect herbal medicine ( Sterilized sample Manufacturing method)

30 g of malt, red head, and kelp powder were added to 100 ml of distilled water and sterilized at 121 캜 for 30 minutes.

On the other hand, in order to sterilize the sterilized malt, red head, and sea tangle, the sterilized malt, red head, and kelp were dried using a dryer at 55 ° C for 1 day.

③ Fermentation method of sterilized medicinal herb ( Fermented sample Manufacturing method)

Lactobacillus plantarum was inoculated to the sterilized sample by the above-mentioned method of producing the sterilized sample, and the mixture was sealed and fermented at 32 ° C for one week. After fermentation, it was dried using a drier at 55 DEG C for 1 day.

[Experimental Example 1]

Yield by the extraction method and the extraction method of the herbal fermented composition

① Water extraction method

Twenty times the weight of purified water was added to the original sample, sterilized sample or fermented sample in the dry state and extracted at 37 ° C for 24 hours. The extract was filtered using a filter paper (Whatman No. 6), and then lyophilized in a freezer at -70 ° C to prepare an extract. The extract prepared by the above method was stored in a freezer at -20 ° C until used in the experiment.

② celluclast Enzyme extraction method

The original sample in dry state, sterilized sample or 100 ml of purified water per gram of fermented sample was added and the celluclast enzyme was mixed at a weight ratio of 100: 1 in the dry state sample: enzyme, And extracted.

After that, the mixture was reacted at 100 ° C for 10 minutes to inactivate the enzyme, filtered through a filter paper (Whatman No. 6), and lyophilized in a freezer at -70 ° C to prepare an extract. The extract prepared by the above method was stored in a freezer at -20 ° C until used in the experiment.

③ trypsin Enzyme extraction method

The original sample in dry state, sterilized sample or 100 ml of purified water per gram of fermented sample was added, and the trypsin enzyme was mixed at a weight ratio of 100: 1 in the dry state sample: enzyme, And extracted.

The yields of the extracts extracted by each of the above extraction methods were calculated according to the following formula (1). The results are shown in Table 1. In the formula (1), the composition means dry mixed powder of malt, red head, and kelp.

(One)

Extraction method division yield(%) Water extraction method

원사 17.3 Sterilized Sample 34.6 가 주제 41.5 celluclast enzyme extraction method
원사 28.2 Sterilized Sample 43.8 가 주제 55.8 trypsin enzyme extraction method

원사 34.2 Sterilized Sample 54.9 가 주제 63.8

According to the above Table 1, the fermented sample showed the highest yield among the original sample, the sterilized sample and the fermented sample, so that it was more effective when the fermented product was used than the herbal composition. Among the water extraction method and the enzyme extraction method, the enzyme extraction method has high efficiency, and the trypsin enzyme extraction method has the highest yield.

[Experimental Example 2]

Analysis of composition of herbal fermented composition

① protein content measurement

1 ml of the sample solution prepared by adding 100 ml of the original sample, sterilized sample or sterilized sample per 1 g of the fermented sample, and 100 μl of 2N NaOH were mixed and hydrolyzed at 100 ° C for 10 minutes. Then 1 ml of Lowry reagent was added, For 10 minutes. After that, 0.1 ml of Folin-Ciocalteau reagent was added and reacted in a dark room for 30 minutes and absorbance was measured at 660 nm using a microplate reader. A standard calibration curve was prepared using Bovine serum albumin (BSA) and the protein content in the sample was measured.

② Carbohydrate content measurement

1 ml of the sample solution prepared by adding 100 ml of purified water to 1 g of the original sample, sterilized sample or fermented sample in dry condition, 25 μl of 80% phenol reagent and 2.5 ml of sulfuric acid were mixed and reacted at room temperature for 30 minutes. Using a microplate reader, Absorbance was measured at 480 nm. Glucose was used to prepare a standard calibration curve, and the content of carbohydrate contained in the sample was measured.

③ Phenol content measurement

40 μl of the sample solution prepared by adding 100 ml of the original sample in dry state, sterilized sample or purified water of 1 g of the fermented sample, 200 μl of Folin-Ciocalteau reagent and 1160 μl of distilled water were mixed. Then, 600 μl of 20% sodium carbonate was added within 5 minutes and then reacted at room temperature for 2 hours and absorbance was measured at 720 nm using a microplate reader. A standard calibration curve was prepared using Gallic acid and the content of phenol in the sample was measured.

Protein (wt%) Carbohydrates (wt%) Phenol (wt%) Water extraction method

Original sample 38.2 32.5 8.3 Sterilized sample 40.1 48.9 10.1 Fermented sample 44.5 50.9 9.8 celluclast enzyme extraction method
Original sample 40.6 34.6 10.1 Sterilized sample 48.8 60.5 12.4 Fermented sample 48.9 67.5 16.8 trypsin enzyme extraction method

Original sample 42.2 40.2 15.1 Sterilized sample 50.1 65.5 20.4 Fermented sample 55.2 70.1 28.4

The content of protein, carbohydrate and phenol according to each sample and extraction method is as shown in Table 2, and the content of protein, carbohydrate and phenol was highest in the composition extracted by trypsin enzyme extraction from the fermented sample.

Particularly, phenol plays an important role in antioxidant activity. It can be understood that the method of fermenting the composition and extracting the trypsin enzyme extraction method, which is the method in which the content of phenol is the highest, is the most preferable.

[Experimental Example 3]

Antioxidant activity effect according to composition ratio of herbal fermented composition

ABTS + radical scavenging activity was measured in order to investigate the antioxidant activity of herbal composition containing malt, red head and sea tangle. At this time, trypsin enzyme extracts showing high yields of protein, carbohydrate and phenol were used as the herbal fermented composition.

The ABTS + solution was prepared by mixing 7 mM ABTS + and 2.4 mM potassium persulphate and allowed to stand in a dark room for 12-16 hours to form radicals. The absorbance was measured at 414 nm and diluted so that the absorbance value was 1.5 or less Respectively. 150 μl of the diluted ABTS + solution and 5 μl of the composition were mixed, reacted at room temperature for 10 minutes, and then absorbance was measured at 414 nm.

The antioxidant activity was calculated according to the following equation (2) in a manner that the ABTS radical scavenging activity of the control group was expressed as a percentage by using distilled water as a control, and the results are shown in Table 3.

(2)

The Abs control refers to the absorbance of the control, and the Abs composition refers to the absorbance of the compositions of Comparative Examples 1 to 7 and Examples 1 to 4.

Malt (g) Red head (g) Kelp (g) Antioxidant activity (%) Comparative Example 1 54.5 36.4 9.1 69.5 Example 1 50.0 33.3 16.7 95.6 Example 2 46.2 30.8 23.1 95.1 Comparative Example 2 42.9 28.6 28.6 63.1 Comparative Example 3 66.7 11.1 22.2 68.3 Example 3 60.0 20.0 20.0 95.4 Example 4 42.9 42.9 14.3 96.8 Comparative Example 4 40.0 46.7 13.3 94.1 Comparative Example 5 100.0 - - 43.2 Comparative Example 6 - 100.0 - 38.3 Comparative Example 7 - - 100.0 35.2

(0% antioxidant activity of distilled water as a control)

In Table 3, the antioxidative activities of Comparative Examples 1 and 2 and Examples 1 and 2 were measured according to the content of tallow, based on 60 parts by weight of malt and 40 parts by weight of toddler, and 20 parts by weight and 30 parts by weight of kelp The antioxidant activity was highest in Examples 1 and 2.

Comparative Examples 3 and 4 and Examples 1, 3 and 4 were obtained by observing the antioxidative activity according to the change in the content of the red head, based on 60 parts by weight of malt and 20 parts by weight of sea tangle, 1, 3 and 4 and Comparative Example 4 showed that the antioxidative activity was higher than 90%. However, in Comparative Example 4, the antioxidative activity did not increase even though the content of the atopy was higher than that in Example 4, and it was found that the antioxidant activity did not increase, but rather decreased.

Comparative Examples 5 to 7 are compositions containing only malt, red head, and sea tangle. Even when the malt, red head and sea tangle are used singly, they exhibit a certain level of antioxidative activity. However, when used in combination, the antioxidative activity is further increased .

The results of Experimental Examples 1 to 3 above show that the compositions containing malt, red head, and sea tangle according to the present invention show high yield when extracted by trypsin enzyme extraction after fermentation and have a high content of nutrients such as protein, carbohydrate and phenol Is high.

In addition, it was found that the composition comprising 40 to 60 parts by weight of red pepper and 20 to 30 parts by weight of kelp was most excellent in antioxidative activity against 60 parts by weight of malt.

Claims

1. A herbal fermented composition having an antioxidative activity comprising an extract of fermented malt, red head and sea tangle as an active ingredient,
Wherein the fermentation extract comprises 20 to 60 parts by weight of red head and 20 to 30 parts by weight of kelp, relative to 60 parts by weight of malt,
The fermented extract may be selected from the group consisting of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium infantis, Lactobacillus paracasei Lactobacillus paracasei and Lactobacillus bulgaricus. The antifungal composition according to claim 1, wherein the antioxidant is fermented with at least one lactic acid bacterium selected from the group consisting of Lactobacillus paracasei and Lactobacillus bulgaricus.

delete

(A) drying and then pulverizing the washed malt, red head, and sea tangle;
(B) sterilizing malt, red head and kelp powder;
(C) fermenting sterilized malt, red head, and kelp powder;
(D) mixing the fermented malt, red head, and kelp powder to prepare a mixture; And
And (e) extracting the mixture,
In the step (d) of preparing the mixture, the mixture comprises 20 to 60 parts by weight of red head and 20 to 30 parts by weight of kelp, relative to 60 parts by weight of malt,
The step (c) of fermenting is characterized in that lactic acid bacteria are inoculated in the sterilized malt, red head, and kelp powder, followed by culturing at 30 to 35 ° C for 5 to 10 days,
The lactic acid bacterium is preferably selected from the group consisting of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium infantis, Lactobacillus paracasei, paracasei, and Lactobacillus bulgaricus. The method of manufacturing a herbal fermented composition according to claim 1, wherein the antioxidant is selected from the group consisting of Lactobacillus bulgaricus and Lactobacillus bulgaricus.

5. The method of claim 4,
Wherein the sterilizing step (b) comprises adding the malt, red head, and kelp powder to distilled water, and then sterilizing the mixture at 110 to 130 ° C for 20 to 40 minutes.

delete

5. The method of claim 4,
The method for producing a herbal fermented composition having an antioxidative activity, characterized in that, in the step (e) of extracting, the extraction method is a water extraction method or an enzyme extraction method.

The herbal fermented composition of claim 1; or
A herbal fermented composition prepared by the method of any one of claims 4, 5, and 9, and a food composition having the antioxidant activity.