KR101753077B1 - A method for preparing fermented ginseng extract and compositions comprising thereof - Google Patents

Abstract

The present invention relates to a fermented ginseng composition in which the content of ginseng saponins is increased, more specifically, a method for producing a fermented ginseng extract comprising a step of treating a ginseng extract fermented with a strain with a high-pressure emulsifier and aging and heat- Wherein the content of ginsenosides Rd, Rg3-S, Rg3-R, Rk1, Rg5, Rh2 and compound K is increased by the production method.
According to the present invention, a fermented ginseng extract containing a high content of ginsenosides Rd, Rg3-S, Rg3-R, Rk1, Rg5, Rh2 and Compound K can be prepared by the above- , And it is possible to produce fermented red ginseng concentrate and powdered product with various effective saponin increased by applying the saponin change pattern after enzyme treatment and heat treatment to fermented red ginseng production.

Description

TECHNICAL FIELD The present invention relates to a method for preparing fermented ginseng extract and a composition containing the fermented ginseng extract,

The present invention relates to a fermented ginseng composition in which the content of ginseng saponins is increased, more specifically, a method for producing a fermented ginseng extract comprising a step of treating a ginseng extract fermented with a strain with a high-pressure emulsifier and aging and heat- Wherein the content of ginsenosides Rd, Rg3-S, Rg3-R, Rk1, Rg5, Rh2 and compound K is increased by the production method.

Ginseng is a perennial herbaceous perennial plant belonging to ginseng belonging to the genus Arangaiaceae. It has been widely used for health promotion in Korea, China and Japan for thousands of years. Recently, it has been known that red ginseng, which contains a small amount of ginsenoside useful for the human body, is superior in the efficacy of steam ginseng steamed several times. Saponin, a representative active ingredient of ginseng, is a kind of compound called ginsennoside. Saponin, which is the main effect of ginseng extract extracted with water and ethanol, consists of more than 30 kinds of ginsenosides. Ginsenoside is a major component of red ginseng extract and has been reported to have immunity, anti-inflammatory action, anti-allergic action, anti-cancer effect, hypotensive action, anti-cholesterol action, antithrombotic action, have.

Saponins ingested in the body are degraded by microorganisms in the intestine and absorbed into the body [Panta Med. 62, pp 453-457, 1996]. In the case of ginsenoside Rh1, it is sequentially converted to ginsenoside Rh, compound K, and protopanaxadiol by intestinal microorganisms. The intestinal microorganisms that degrade saponin of ginseng differ depending on the constitution of humans according to their eating habits and the degree of their existence and the degree of their presence, and there is a difference in the conversion into metabolites, so that there is a difference in efficacy after taking ginseng have. In addition, since intestinal microflora vary from person to person, the conversion rate and bioavailability of ginsenoside are different [J. Pharm. Pharmacol., 50, pp1155-1160, 1998]. Therefore, in order to eliminate the difference between the efficacy and the absorption rate due to differences in intestinal microorganisms, the use of lactic acid bacteria fermented product of ginseng extract using microorganisms has an effect of overcoming individual differences and increasing the body absorption rate.

The inventors of the present invention have made intensive efforts to overcome the problems of the prior art. As a result, the present inventors have found that when the ginseng extract fermented using three strains is treated with a high-pressure emulsifier and aged and heat-treated, the content of various saponins increases And the present invention has been completed.

Accordingly, it is a primary object of the present invention to provide a method for producing a fermented ginseng extract wherein the ginseng extract is cultured using a strain, and the content of saponin is increased by aging and heat treatment.

It is another object of the present invention to provide a fermented ginseng composition using the above production method.

According to one aspect of the present invention, the present invention provides a method for producing ginseng extract of fermented ginseng with increased saponin of ginseng comprising the steps of:

a) preparing a ginseng extract from ginseng;

b) fermenting the ginseng extract by mixing and culturing three different strains;

c) destroying the microbial cells of the fermented ginseng fermentation product using a high-pressure emulsifier;

d) aging the ginseng fermentation product obtained in the step c); And

e) heat treating the aged ginseng fermentation product.

In the method for producing the fermented ginseng extract of the present invention, the method further comprises a step of filtering, concentrating and drying the heat-treated ginseng fermentation product obtained in the step (e) and pulverizing.

In the method for producing the fermented ginseng extract of the present invention, the strain is selected from the group consisting of Lactobacillus fermentum , Aspergillus, niger and tricoderma reesei .

When the ginseng extract is fermented with the lactobacillus fermentum strain and heat-treated, the ginsenosides Rb1, Rb2, Rc, etc. are converted into Rg3-S, Rg3-R, Rk1 and Rg5. Aspergillus niger has a pectin Naase component in the culture solution component, and the enzyme is a compound K, a ginsenoside Rh2, a ginsenoside Rb1, Rb2, Rc3, Rd, Rk1 and Rg3-S of protopanaxadiol . Among the components of the culture medium of Trichoderma reesei, there is a cellulase component, which converts ginsenosides Rb1, Rb2, Rc, etc. to ginsenoside Rd. Therefore, when Aspergillus niger reacts with saponin as a culture medium component, the content of compound K and ginsenoside Rh2 increases but the content of ginsenosides Rd, Rk1, and Rg3-S decreases, and saponin is reacted with the culture medium of Trichoderma reesei , The saponin pattern proceeds to Rd, but the reaction does not proceed thereafter. In the Lactobacillus fermentum culture, the contents of Rg3-S, Rg3-R, Rk1 and Rg5 are increased, but the content of compound K, ginsenoside Rh2 and Rd can not be increased. Therefore, the inventors of the present invention were able to produce a fermented ginseng extract containing 7 effective ginsenosides in a high content by mixing and culturing the above three strains of ginseng extract.

In the method of the present invention, the fermentation process of the ginseng extract is performed by inoculating the lactobacillus fermentum cultured in the MRS medium into the ginseng extract and fermenting the mixture at 30 to 37 ° C for 3 to 4 days; And culturing the fermentation broth by inoculating each of Aspergillus niger cultivated with malt juice and Tridentiformis broth cultivated in PDB (potato dextrose broth) at 25 to 30 ° C for 3 to 4 days, respectively .

In the preparation method of the present invention, the high-pressure emulsifier treatment in step c) is characterized in that the ginseng extract is passed through a high-pressure emulsifier at 1,300 to 1,600 bar and 2 to 4 times. The content of active ingredient of ginseng was increased during the treatment of the high pressure emulsifier.

As shown in the examples of the present invention (see Table 3), after the ginseng fermented by the strain was passed through a high-pressure emulsifier, the content of ginsenoside was increased compared with that before the passage. This suggests that as the cells are disrupted by the passage of the high pressure emulsifier, the activity of enzymes secreted by Aspergillus niger and Trichoderma secretis is increased and the content of ginsenoside is increased.

In the preparation method, the aging in step d) is carried out at 30 to 45 ° C for 1 to 2 days, and the heat treatment in step e) is performed at 110 to 125 ° C for 20 to 40 minutes do.

In the examples of the present invention, the contents of ginsenosides Rd, Rg3-S, Rg3-R, Rk1, Rg5, Rh2 and compound K were all increased when the fermented ginseng treated with the high-pressure emulsifier was aged and heat-treated.

Therefore, the fermented ginseng extract prepared by the method of the present invention can be applied to the ginsenosides Rd, Rg3-S, Rg3-R, Rg5, Rk1 and Rh2, which are partially increased by conventional heat treatment, acid treatment, cultivation of lactic acid bacteria, , And the compound K content is increased.

According to another aspect of the present invention, there is provided a fermented ginseng composition having increased saponin of ginseng produced by the above method.

The fermented ginseng composition of the present invention is characterized in that the content of ginsenoside Rd, ginsenoside Rg3-S, Rg3-R, compound K, ginsenoside Rk1, ginsenoside Rg5 and ginsenoside Rh2 is increased compared to before fermentation .

As described above, according to the present invention, the ginseng extract is cultivated as a strain, treated with a high-pressure emulsifier, and then aged and heat-treated at a high temperature and a high pressure to obtain ginsenosides Rd, Rg3- S, Rg3- R, Rk1, Rg5, In a high content can be produced. Through the manufacturing method of the present invention, it is possible to reduce the cost of purification of the enzyme, and by applying the saponin change pattern after the enzyme treatment and the heat treatment to fermented red ginseng manufacturing, it is possible to produce a variety of effective saponin-rich fermented red ginseng concentrates and powder products have.

FIG. 1 is a schematic view showing a production method of a fermented ginseng composition.
FIG. 2 is a graph showing an increase in the amount of ginsenosides of the ginseng extract and the fermented ginseng extract.
FIGS. 3A to 3D are graphs showing changes in saponin pattern depending on the presence or absence of the step of culturing ginseng extract, microbial culture, high-pressure emulsifier treatment and aging. FIG.

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.

Comparative Example  1. Manufacture of ginseng extract

30 kg of 6-year-old ginseng was heat-treated at 90 to 100 ° C for 3 to 5 hours, and then 8.5 kg of the heat-treated ginseng was dried in a hot air dryer at 50 to 60 ° C for 3 days. Four to five times as much ionized water was added to the recovered ginseng extracts and extracted three times at 80 to 90 ° C for 8 hours. The extracted liquid was concentrated to obtain 5.0 kg of a ginseng extract extract having a solid content of 60%, and then a concentrate having a solid content of 60% was obtained.

Example  1. Preparation and purification of fermented ginseng extract

30 kg of 6-year-old ginseng was heat-treated at 90 to 100 ° C for 3 to 5 hours, and the heat-treated ginseng was dried in a hot air dryer at 50 to 60 ° C for 3 days. 8.5 kg of ginseng dried product was recovered and 4 ~ 5 times of ionized water was added and extracted three times at 80 ~ 90 ℃ for 8 hours. The extracted liquid was concentrated to prepare a ginseng extract extract having a solid content of 60%. Then, 5.0 kg of a 60% red ginseng concentrate was added to the fermentation tank and 15 L of triple-volume water was added thereto. The solution was sterilized at 100 ° C for 30 minutes and then cooled to 37 ° C.

Thereafter, Lactobacillus ( Lactobacillus sp.) Cultured for 2 days at 37 DEG C in MRS medium fermentum ) was inoculated and fermented for 2 days in a fermenter at 0.5 bar, 37 ° C and 100 rpm. The fermentation broth was sterilized at 100 DEG C for 30 minutes and cooled to prepare a fermented red ginseng extract of lactic acid bacteria. Then, 3% malt juice was cultured at 25 ° C and 160 rpm for 2 days. Aspergillus niger ) culture medium and PDB (potato dextrose broth) at 28 ° C and 160 rpm for 2 days. Tricoderma var. reesei were inoculated into the 10 L lactic acid fermented red ginseng extract and cultured at 25 ° C for 3 days and at 28 ° C for 3 days at 200 rpm and 0.5 vvm, respectively. The cultures were passed through a high-pressure emulsifier (Microfludizer (110Y), Microfluidics Correlation) under the conditions of 1,500 bar and three times, and then aged at 40 ° C for one day. The aged solution was heat-treated at 110 to 125 ° C for 30 minutes, and 400 g of a filter aid was added thereto, followed by filtration with a filter press. The filtrate was concentrated to a solid content of 60 to 65% to prepare a fermented ginseng extract.

Example 2 Analysis of Ginsenosides of Extracts by High Performance Liquid Chromatography

To determine the content of ginsenoside components contained in the ginseng extract and fermented ginseng extract prepared in Comparative Example 1 and Example 1, high performance liquid chromatography (UPLC, Waters) was used. The experimental procedure for measuring the content of ginsenosides is described in detail below.

First, 1 g of each of the ginseng extract of Comparative Example 1 and the fermented ginseng extract of Example 1 was weighed into a 50-mL mass flask and dissolved in ionized water. The solution was passed through a C ₁₈ cartridge (Sep-Pak Plus, WAT020515, Waters, USA) in which the solution was activated, washed with water and 30% (v / v) methanol, eluted with 20 mL of methanol, After concentration under reduced pressure, the residue was dissolved in 2 mL of methanol and used for analysis. As a standard, ginsenosides Rb1, Rd, Rg3-S, Rg3-R, compound K and ginsenosides Rk1, Rg5 and Rh2 were dissolved in methanol at a concentration of 1 mg / 0.1, and 0.01 mg / ml were prepared and used as a standard solution for the calibration curve to prepare a calibration curve. The analysis conditions are shown in Table 1 below, and the gradient table of the mobile phase is shown in Table 2. The measurement results of each of the extracts are shown in Fig.

As shown in FIG. 2, the content of ginsenoside Rb1, which is a precursor of the ginsenoside degradation product, decreased by 11 times, the content of ginsenoside Rd was 1.6 times, Rg3-S was 1.7 times, Rg3-R was 2.6 , Ginsenoside Rk1 increased 1.8 times and ginsenoside Rg5 increased 3.6 times. Compound K and ginsenoside Rh2 were newly generated at 2.6 mg / g and 0.53 mg / g, respectively.

[Table 1 Analysis conditions of ginsenoside]

[Table 2. Gradient Table]

The content of ginsenoside components contained in the samples obtained during each step of the fermented ginseng extract was measured. The measurement was carried out in the same manner as described above. The measurement results are shown in Table 3 below.

As shown in the following Table 3, when the content of ginsenosides in the culture solution in which the ginseng extract was cultured with Lactobacillus fermentum was analyzed, the content of ginsenosides Rg3-S, Rg3-R, Rk1 and Rg5 contents increased slightly. However, the content of ginsenosides Rb1, Rd, Rg3-S, Rg3-R, Rk1 and Rg5 decreased in the culture solution inoculated with Aspergillus niger in the culture solution cultured with the lactobacillus fermentum, K and ginsenoside Rh2 were increased. In the case of the culture liquid inoculated with the cultured medium cultured with the lactobacillus fermentum, the content of ginsenoside Rb1 was decreased, but the content of ginsenoside Rd was decreased Respectively. The content of ginsenoside Rb1 was decreased in the aged ginseng fermented product after mixing with the cultures incubated with the respective strains and treated with a high-pressure emulsifier, while the content of ginsenoside Rg3-R, compound K, ginsenoside Rg5, The content of senoside Rh2 was increased. This is probably due to the fact that pectinase and cellulase, which are produced by cell disruption through high pressure emulsifier, react with ginseng culture to strengthen the existing saponin modification pattern. In the case of the ginseng fermented product obtained by heat-treating the aging solution, the contents of ginsenosides Rd, Rg3-S, Rg3-R, Rk1, Rg5, Rh2 and compound K except ginsenoside Rb1 were all significantly increased.

[Table 3] Changes in content of ginsenosides by the stage of production (based on 60% solids)

The changes of saponin pattern of ginseng extracts were measured by microbial culture, high pressure emulsifier treatment and aging. High performance liquid chromatography (UPLC, Waters) was used for the measurement, and the measurement was carried out in the same manner as described above. The measurement results are shown in Figs. 3A to 3D.

As shown in FIGS. 3A to 3D, when lactic acid bacteria (Lactobacillus perfumont) is cultured in ginseng extract, Aspergillus niger is regenerated in the culture solution of lactic acid bacteria of the ginseng extract, and after high-pressure emulsifier is treated and aged, The compound K and the ginsenoside Rh2 are produced while reducing the content of the senoside Rb1, ginsenoside Rd, ginsenoside Rg3-S, ginsenoside Rk1, Rg5, and the like (Fig. In addition, when the cultured Trichoderma lysine is cultured in a culture solution of lactic acid bacteria of ginseng extract, and after aging after treatment with a high-pressure emulsifier, the content of ginsenoside Rb1 is decreased and the content of ginsenoside Rd is significantly increased (FIG. Therefore, the culture of the ginseng extract lactic acid bacterium culture is cultured with Aspergillus niger and Trichoderma reesei, followed by treatment with a high-pressure emulsifier, followed by aging. When the aged solution is heat-treated under high pressure and high heat, Rd, Rg3-S, Rg3-R, ginsenoside Rk1 and ginsenoside Rg5 can be increased and new compound K and ginsenoside Rh2 can be produced (FIG. 3D).

Claims (9)

A method for preparing saponin-enhanced fermented ginseng extract of ginseng comprising the steps of:
a) preparing a ginseng extract from ginseng;
b) mixing and germinating the ginseng extract with Lactobacillus fermentum , Aspergillus niger and Tricoderma reesei , and fermenting the same;
c) destroying the microbial cells of the fermented ginseng fermentation product using a high-pressure emulsifier;
d) aging the ginseng fermentation product obtained in the step c); And
e) heat treating the aged ginseng fermentation product.
[7] The method of claim 1, wherein the fermented ginseng fermented product obtained in step (e) is filtered, concentrated and dried to powder.
delete [2] The method of claim 1, wherein the fermentation in step b) comprises: inoculating the lactobacillus fermentum cultured in the MRS medium to the ginseng extract and fermenting the mixture at 30 to 37 DEG C for 3 to 4 days; And culturing the resultant fermentation product at 25 to 30 ° C for 3 to 4 days, respectively, by inoculating each of the Aspergillus niger cultivated with malt juice and Trichoderma reicei cultured in potato dextrose broth (PDB), respectively, Wherein said fermented ginseng extract is a fermented ginseng extract.
The method according to claim 1, wherein the high-pressure emulsifier treatment in step c) comprises passing the ginseng extract through a high-pressure emulsifier under conditions of 1,300 to 1,600 bar and 2 to 4 times.
The method according to claim 1, wherein the aging in step d) is carried out at 30 to 45 ° C for 1 to 2 days.
The method according to claim 1, wherein the heat treatment in step (e) is performed at 110 to 125 ° C for 20 to 40 minutes.
7. The ginseng extract of claim 1, wherein the saponin-enhanced ginseng extract of ginseng is selected from the group consisting of ginsenoside Rd, ginsenoside Rg3-S, Rg3 -R, the compound K, the ginsenoside Rk1, the ginsenoside Rg5 and the ginsenoside Rh2 are increased compared to before fermentation. delete

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