KR101798205B1 - Food composition increased gamma-aminobutyric acid comprising fermentated barley leaf and corn silk as active ingredient - Google Patents
Food composition increased gamma-aminobutyric acid comprising fermentated barley leaf and corn silk as active ingredient Download PDFInfo
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- KR101798205B1 KR101798205B1 KR1020160004143A KR20160004143A KR101798205B1 KR 101798205 B1 KR101798205 B1 KR 101798205B1 KR 1020160004143 A KR1020160004143 A KR 1020160004143A KR 20160004143 A KR20160004143 A KR 20160004143A KR 101798205 B1 KR101798205 B1 KR 101798205B1
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- fermented product
- food composition
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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Abstract
The present invention provides a food composition in which γ-aminobutyric acid (GABA) is enhanced, comprising a fermented product of a barley leaf and a mixture of corn steep liquor at a weight ratio of 9: 1 to 6: 4 as an active ingredient.
It has been found by the present invention that a food composition comprising a fermented product of barley leaves and corn steep liquors has an increased GABA content, an antioxidative effect, a suppression of liver damage and an improvement of lipid metabolism.
Therefore, the food composition comprising the fermented product of barley leaves and corn hairs of the present invention can be usefully used for functional foods.
Description
The present invention relates to a food composition in which gamma-aminobutyric acid is enhanced by including a fermented product of barley leaves and corn steep lard as an active ingredient.
Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter, which is known to suppress blood pressure rise, improve visual acuity, and soothe anxiety and nervousness. In animals, It is distributed in the heart, lungs, kidneys, and in plants, it is mainly found in germinated brown rice and green tea.
As the above-mentioned functionalities of GABA are known, attention is increasing as a food material. Currently, GABA is naturally contained in small amounts in brown rice, green tea, malt, and cabbage, but its content is low, so it is difficult to expect physiological activity from natural food intake. It is necessary to develop a method to increase GABA content by using plants and microorganisms It is true.
The inventors of the present invention found that when fermenting a mixture of barley leaves and corn beans with a microorganism, the content of GABA is increased and the antioxidant effect and the symptoms of hyperlipidemia are improved, And is useful as a food.
Accordingly, it is an object of the present invention to provide a food composition containing a fermented product of barley leaves and corn steep liquor as an active ingredient, wherein the GABA content is increased.
According to one aspect of the present invention, there is provided a food composition in which γ-aminobutyric acid (GABA) is promoted, comprising a fermented product of a barley leaf and a corn horn mixture in a weight ratio of 9: 1 to 6: / RTI >
In one embodiment, the mixture may be mixed with a barley leaf and a corn barley powder in a weight ratio of 9: 1.
In one embodiment, the fermentation product may be fermented using microorganisms of the genus Lactobacillus , and the microorganism of the genus Lactobacillus is selected from the group consisting of Laactobacillus plantarium .
In one embodiment, the fermentation may be fermented for 12 to 72 hours.
In one embodiment, the fermentation product can be extracted by a hot water extraction process.
In one embodiment, the fermentation product may be included in the food composition at a concentration of 0.1 to 10 mg / ml.
In one embodiment, the fermentation product may contain 125 to 300 mg / L of GABA.
According to another aspect of the present invention, there is provided a functional food selected from the group consisting of tea, jelly, gum, candy and beverage comprising the food composition.
It has been found by the present invention that a food composition comprising a fermented product of barley leaves and corn steep liquors has an increased GABA content, an antioxidative effect, a suppression of liver damage and an improvement of lipid metabolism.
Therefore, the food composition comprising the fermented product of barley leaves and corn hairs of the present invention can be usefully used for functional foods.
Fig. 1 shows the result of qualitative analysis of GABA of fermented
Figure 2 shows that GABA of
FIG. 3 is a graph showing quantitative analysis of GABA content of the fermented product and comparison of GABA increase contrast.
4 is a graph showing the cell survival rate when the fermented product and the mixture were applied to BV2 cells.
FIG. 5 is a graph showing cell viability when fermentation products and mixtures were applied to Raw264.7 cells. FIG.
6 is a graph showing GOT and GPT of rats to which the fermented product and the mixture were administered.
FIG. 7 is a graph showing the GOT and GPT values of the rats to which the fermented product and the mixture were administered, in comparison with the normal group (NC) and the induced diabetic group (STZC).
FIG. 8 is a graph showing the T-CHO, TG and HDL of the rats to which the fermented product and the mixture were administered.
9 is a graph showing the antioxidant activity of the fermentation product and the mixture.
In this specification, 'barley leaf' means a barley leaf about 20 cm after the occurrence of the acorn leaf.
Hereinafter, the present invention will be described in more detail.
The present invention provides a food composition in which γ-aminobutyric acid (GABA) is promoted, which comprises a fermented product of a barley leaf and a mixture of corn salad with a weight ratio of 9: 1 to 6: 4 as an active ingredient.
Barley leaves are rich in proteins, vitamins, minerals and various enzymes. They have anti-aging, anti-inflammation, blood pressure lowering, gastric ulcer, antiviral, anti-allergic and detoxifying effects as well as anticancer effects by these various physiologically active substances Chlorophyll, which is known to be contained in barley leaves, has a chemical structure that is easy to bind with other substances, adsorbing and adsorbing substances that generate inflammation, neutralizing inflammation, and enhancing detoxification to effectively remove harmful substances.
In barley leaves, antioxidative substances such as SOD, 2 "-O-glycosyl contain 2" -O- Glycosylisovitexin, vitamin C, vitamin E and β-carotene. P, Mg, Ca and Na are very high.
In addition, it is known that GABA contained in barley leaves has various functions such as keeping blood pressure at a normal level, suppressing the increase of cholesterol and neutrophilia in blood, and suppressing an increase of blood glucose level. Therefore, GABA of the present invention May be included in the composition.
The corn beard is known to be effective for hypertension, hyperglycemia, hematochezia, hemostasis, hemorrhage, paralysis, diverticulitis, diabetes mellitus, diabetes mellitus, diuretic effect and recently, diuretic effect, And can be included in the pharmaceutical composition for preventing or treating antioxidant or hyperlipidemia according to the present invention.
The barley leaves and corn starch may be mixed in a weight ratio of 9: 1 to 6: 4 in powder form and fermented for 12 to 72 hours.
When the barley leaves and the corn salad powder are mixed at a ratio of 5: 5 to 1: 9, the lactic acid bacteria are not proliferated. If the barley leaves are fermented for more than 72 hours, the number of lactic acid bacteria decreases, more preferably, And can be fermented for 48 hours.
As mentioned above, when the barley leaves and the corn barb powder are mixed at a ratio of 9: 1 and fermented for 48 hours, the lactic acid bacteria are proliferated, and thus the fermented product having increased GABA content can be obtained.
The mixture of barley leaves and corn hairs can be fermented using microorganisms belonging to the genus Lactobacillus , which is lactic acid bacteria of Kimchi, and preferably Lactobacillus Plantaria can be used for fermentation. When the above Kimchi lactic acid bacteria are used for fermentation, the Kimchi lactic acid bacteria can more effectively enhance the GABA content.
The mixture can be fermented at a temperature of 20 to 40 캜, which is the temperature condition in which lactic acid bacteria can most proliferate, and more preferably, fermented at 30 캜.
The above-mentioned food composition may be a fermentation extract obtained by a conventional extraction method and an extraction solvent.
For example, at least one extraction solvent selected from the group consisting of purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butyleneglycol, And the active ingredient can be extracted from the fermented product. The fermented product can be stirred and extracted with hot water.
In addition, the fermentation extract may be one obtained by filtration of the extract and concentration under reduced pressure or lyophilization.
The fermented product may be contained in the food composition at a concentration of 0.1 to 10 mg / ml.
When the fermented product contains less than 0.1 mg / ml, it is difficult to expect the effect of GABA due to the low content of GABA. When the fermented product is contained in excess of 10 mg / ml, the effect of increasing the content is insignificant, . ≪ / RTI >
The fermented product thus obtained may contain 125 to 300 mg / L of GABA, and a fermented product having a large amount of GABA may be used as a functional food composition.
The present invention provides a functional food which is one kind selected from the group consisting of tea, jelly, gum, candy and beverage containing the above food composition.
Foods to which the food composition can be added include, but are not limited to, powder, granule, tablet, capsule tea, jelly, gum, candy, beverage, vitamin complex, and health functional food. The fermentation product may preferably be added to the beverage for the purpose of improving and preventing lipid metabolism through ingestion of GABA and hepatocyte protection.
The food composition may further comprise at least one selected from the group consisting of carbohydrates, nutrients, vitamins, minerals, flavors, colorants, enhancers, pectic acids and salts thereof, alginic acid, citric acid, sodium citrate and its salts, organic acids, protective colloid thickeners, A preservative, a glycerin, an alcohol, a carbonating agent used in a carbonated drink, and the like.
Specifically, natural flavors such as tau martin and stevia extract can be used as the flavor, and synthetic flavors such as saccharin and aspartame can be used. Examples of the carbohydrate include saccharides such as glucose, fructose, maltose, sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol.
The above components may be blended according to the purpose of formulation or use, and the addition amount thereof is preferably 0.01 to 5%, more preferably 0.01 to 5%, based on the total weight of the composition, so as to be included within a range that does not impair the objects and effects of the present invention May be contained in an amount of 0.01 to 3%.
The food composition comprising the fermented product of barley leaves and corn steep liquor according to the present invention as an active ingredient has an effect of increasing the content of GABA by about 1.5 times by mixing and fermenting barley leaves and corn habs at a certain ratio.
In addition, it has an antioxidant effect, suppresses liver damage by inhibiting the blood GOT and GPT by about 55% and about 37%, respectively, and suppresses the triglyceride level by about 30%, thereby improving the lipid metabolism. Can be effectively used.
Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. The examples and test examples provided are merely concrete examples of the present invention and are not intended to limit the scope of the present invention.
<Examples>
The barley leaves and corn mustard were purchased from the domestic market, and the barley leaves and corn mustard were each pulverized with a blender and powdered and sterilized. Lactobacillus plantarium used for fermentation was inoculated on the MRS medium Which was then preheated for 12 hours at 120 rpm.
The sterilized barley leaves and corn hairs were mixed with 10: 0, 9: 1, 8: 2, 7: 3, 6: 4, 5: 5, 4: 6, 3: 7, 2: : 10 to a total volume of 2 g.
The cultured lactic acid bacteria were inoculated into each of the barley leaves and the corn starch mixed powder, and 10 times of water was added thereto. The mixture was fermented at 30 ° C for 48 hours, extracted with hot water, filtered and concentrated to obtain a fermented
In addition, barley leaves and corn barb powder were mixed at a ratio of 10: 0, 9: 1, 8: 2, 0:10 such that the total volume was 2 g, then extracted with hot water, filtered, 10/0, mixture 9/1, mixture 8/2,
<Experimental Example>
(One) GABA Qualitative analysis
GABA, a physiologically active substance produced from the fermented product, was qualitatively analyzed by TLC.
First, a portion of 1 cm from the bottom surface of the TLC plate (silica gel plate) is marked, and 0.01 M GABA used as a reference material and a sample (
As shown in Figs. 1 and 2, the fermented
In addition, the higher the barley leaves ratio than the corn beard, the higher the GABA band, and the barley leaves and corn mustard fermented with lactic acid bacteria are more dense than the unfermented samples.
Therefore, as the proportion of barley leaves is increased, the content of GABA is increased and the production of GABA is promoted when fermenting barley leaves and corn beans with lactic acid bacteria. Thus, fermentation by lactic acid bacteria promotes the production of GABA .
(2) GABA Quantitative analysis
The content of GABA, a physiologically active substance produced in the fermentation product, was quantitatively analyzed by using an enzyme reaction of Gabase and GABA.
First, 97.5 μl of 100 mM potassium pyrophosphate buffer was added to 96 wells, 2.5 μl of 100 mM α-ketoglutarate and 10 mM β-NADP + as substrates, 17.5 < / RTI > 2.5 μl of each sample diluted with 0.1 g / ml (10/0 fermented product to 0/10 fermented product) was added to the well containing the reagent, and the absorbance was measured at 340 nm.
Subsequently, the assay enzyme was diluted in 75 mM potassium phosphate + 25% glycerol buffer to a concentration of 1 unit / ml, and 5 μl of the dilution was added to wells containing the reagent And the mixture was incubated at 37 ° C for 1 hour to measure the extent of discoloration of GABA contained in the sample through the enzyme reaction at 340 nm.
The standard curve was prepared using the absorbances of
As shown in Fig. 3, it can be confirmed that the GABA content of the fermented product of the barley leaves and the corn bean is higher than that of the barley leaves or the corn beard itself. That is, the GABA content of the fermented product 9/1 was about 1.5 times higher than that of the fermented
The GABA content of the fermented product 9/1 was 296.67 mg / L. The content of GABA in the fermented product was 9/1 to 1/9, The highest values were obtained. As a result, it was confirmed that the content of GABA was increased by the addition of a small amount of corn beard, and that the optimum weight ratio of barley and corn hairs was 9: 1 for increasing the GABA content.
(3) Cytotoxicity analysis
In order to analyze the cytotoxicity and cell viability of barley leaves and corn steeped fermentation products and mixtures, MTT tetrazolium, which is a water soluble substrate of yellow by dehydrogenase action, is treated with a bluish purple water-soluble MTT formazan MTT analysis was performed.
The cells used in the experiment were mouse 2 mouse macroglial line BV2 cells and rat mouse monocyte cell line Raw 264.7 cells. First, cells were divided into 96-well plates at 1 × 10 3 cells / well and cultured for 24 hours. Thereafter, the fermented
At this time, the cell viability was determined by the OD of the control group in which only the cells were cultured. The cell survival rate was 100%, and the OD of the other experimental groups was 100%. Values were applied and calculated using the following equation (1).
[Formula 1]
Cell survival rate (%) = (experimental value / control value) x 100
4, cell viability of BV2 cells was 99.1 ± 2.16%, 95.5 ± 0.75%, 92.5 ± 1.00% in the fermented
5, the cell viability of RAW264.7 cells was 97.9 ± 1.05%, 98.4 ± 0.61% and 90.2%, respectively, in the fermented
(4) Hepatotoxicity analysis
To evaluate hepatic toxicity, GOT (glutamic oxalacetic transaminase) and GPT (glutamic pyruvate transaminase) were measured for 4 weeks. The rats were fed with 10/0 fermented product, 9/1 fermented product, 0/10 fermented product,
The rats that were used as the control group were fed streptozotocin to the abdominal cavity of rats, and blood glucose levels were measured once every 3 to 7 days. The rats whose blood glucose levels were increased to 200 to 600 mg / And it was used for the experiment.
The levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in the blood were determined by anesthetizing the rats after 4 weeks of oral administration with ethyl ether. The chest was opened and blood was collected from the heart and centrifuged at 13,000 rpm. And stored frozen at -80 ° C for analysis.
The absorbance was measured at 505 nm after analysis using a kit for measuring plasma GOT / GPT (ASAN pharmaceutical co Ltd. Ltd. Korea) using the Reitman-Frankel method, and the results are shown in FIG. 6 . Control group, normal group and induced diabetic group were expressed as NC and STZC, respectively.
In addition, the hepatic function-improving effect of the fermented product 9/1 and the mixture 9/1 was compared with NC and STZC and plotted and shown in FIG.
As shown in FIG. 6, STZC showed a decrease in liver function, and 0/10 of the fermentation and 0/10 of the mixture showed similar hepatic dysfunction similar to the STZC group. In comparison, the fermented product 9/1, fermented
Therefore, there is no hepatotoxicity of the barley leaves, barley leaves and corn mustage mixture or the fermented product itself, and the fermented product 9/1, the fermented
Further, as shown in Fig. 7, it can be confirmed that the fermented product 9/1 and the mixture 9/1 all have hepatic function improving effect.
(5) Analysis of blood lipid changes
Total cholesterol (T-CHO), triglyceride (TG), and HDL-cholesterol (HDL) were measured to determine changes in blood lipids.
For lipid analysis of the liver serum collection was carried out for 4 weeks with orally administered 10/0 fermentation, 9/1 fermentation, 0/10 fermentation, 10/0 mixture, 9/1 mixture, 0/10 mixture After the anesthetization with ethyl ether, the chest was opened and the blood was collected from the heart and centrifuged at 13,000 rpm. Serum was separated and stored at -80 ° C for analysis. The T-CHO content was measured by enzymatic method using a total cholesterol measurement kit (Asan Pharmaceutical Co. Ltd., Korea) and the absorbance was measured at 500 nm. The measurement of triglyceride (TG) The absorbance was measured at 550 nm after analysis by enzyme assay using a measuring kit (Asan pharmaceutical co Ltd., Korea). The HDL content was assayed by enzyme analysis using a kit (Asan pharmaceutical co Ltd., Korea) The absorbance was measured at 500 nm and the results are shown in FIG. Control group, normal group and induced diabetic group were expressed as NC and STZC, respectively.
As shown in FIG. 8, it can be seen that all results are similar in T-CHO. STZC showed an increase in triglyceride (TG) and a decrease in HDL, indicating abnormalities in blood lipid metabolism. In the case of fermented
(6) Antioxidant capacity analysis
10/0, fermentation 9/1,
As shown in Table 1 and FIG. 9, the antioxidant activity was 72.08%, 34.80%, and 77.55%, respectively, for fermented
In addition, the fermented product 9/1 showed higher antioxidant activity than the mixture 9/1, and the antioxidant activity was increased by fermentation.
Claims (9)
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KR101442257B1 (en) * | 2007-05-17 | 2014-09-22 | 가부시끼가이샤 사따께 | Cereal or leguminous plants for increasing functional ingredients content and method for manufacturing the same |
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