KR101862570B1 - Yolk lecithin based red ginseng composition manufacturing method for saponin absorption improving and composition thereof - Google Patents

Abstract

In the present invention, yolk lecithin is applied as a base material when making a red ginseng-containing composition, and according to the present invention, it is possible to dramatically improve the saponin absorption rate of the composition containing red ginseng, promote the pharmacological effect of red ginseng-containing food or preparation, and secure the performance and quality of related products.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing an egg yolk lecithin-based red ginseng-containing composition for promoting absorption of saponin,

The present invention is intended to improve the saponin absorption rate by applying egg yolk lecithin as a base material in constituting a composition containing red ginseng extract.

Saponin, which is a representative secondary metabolite as a constituent component of ginseng or red ginseng, and saponin derived from ginseng, that is, ginsenoside is a ginseng saponin having a structure in which the aglycone portion is a dammarane system It consists of protopanaxadiol, protopanaxtriol, oleanane glycosides, and the like.

When a person consumes red ginseng or red ginseng extract through their mouths, highly nonpolar alkaloids can be absorbed from above, but most polysaccharides and saponins are not absorbed, some are consumed by intestinal bacterium and others are excreted.

For example, ginsenoside Rb1 is the most abundant saponin contained in red ginseng. It is known that ginsenoside Rb1 is not easily absorbed in the stomach or small intestine. Those who can not feel ginseng or red ginseng efficacy have low saponin metabolism ability.

In particular, 37% of Koreans do not have any saponin-decomposing enzyme or some of the enzyme components can not decompose saponin, and even if saponin-decomposing enzyme is used, the amount of enzyme is not sufficient and consistent absorption of saponin is formed And it is difficult to expect efficacy through it.

As a solution to this problem, physical and chemical treatments have been attempted to convert ginsenosides Rb1, Rb2, Rc and the like into non-polarized ginsenoside Rg3 with good absorbability, and specific examples thereof include a conventional ginseng processing corporation There is the Kugi Gupo (九 武 九 火).

However, as described above, a great deal of time and energy is consumed in the treatment process based on repeated heating and drying, and the serious alkaloid and volatile substances are continuously lost in the process.

Thus, a method of converting ginsenoside into a metabolite that can be easily absorbed using a lactic acid bacterium as an intestinal microorganism has been tried, and related related art is disclosed in Published Patent Application No. 2014-49280.

Conventional microorganism-using ginsenoside treatment techniques including Patent Publication No. 2014-49280 can partially improve the absorbency of ginsenoside without repeating the heat treatment. However, the method using the microorganisms also has a complicated process such as inoculation of microorganisms and fermentation And prolonged treatment are required, and also a problem such as a change in product characteristics due to a change in the microbial-induced functional properties is brought about.

Accordingly, a method of utilizing a phospholipid (phospholipid) as a carrier of an effective component of ginsenoside can be considered.

Phospholipids have excellent biocompatibility as a main component of the cell membrane. Due to the amphiphilic structure, the phospholipids tend to form liposomes when properly treated in a solution, so that they can be used as a drug delivery vehicle encapsulating the drug.

However, in order to utilize the phospholipid as a drug delivery vehicle, it is necessary to form an optimal mixture by combining the separated high-purity phospholipids and then to complete the stable mixture in an appropriate form. For this, addition of a secondary emulsifier and high- Processing, etc., which are expensive and expensive.

In addition, when synthesizing a large number of phospholipids, it is necessary not only to perform a complicated synthesis process but also to inhibit the production of optical isomers, which involves expensive equipment and complicated purification steps.

In view of the above-mentioned problems, the present invention aims to enhance the absorption of ginsenoside in a safe and efficient manner by mixing the natural phospholipid egg yolk lecithin and the red ginseng extract.

That is, the present invention provides a method for preparing egg yolk lecithin-based red ginseng-containing composition, comprising the steps of: forming egg yolk solution (S11) (Step S12) of concentrating the yolk solution so that the volume of the yolk solution is reduced to 10% to 30% of the volume before the concentration, and concentrating the yolk concentrate again to complete the lecithin- (S30) mixing the red ginseng extract and the base material at a ratio of 2 g to 15 g based on 1 g of the red ginseng extract. Method and composition thereof.

In addition, the present invention also provides a method for preparing an egg yolk lecithin-based composition containing red ginseng, comprising the steps of: (a) forming an egg yolk solution by mixing dry yolk and water and filtering the mixture to form an egg yolk solution; (S20) of concentrating the egg yolk lecithin to concentrate the egg yolk lecithin to reduce the concentration of the yolk lecithin to 30%, and concentrating the egg yolk concentrate again to complete the half egg yolk lecithin. A step of dissolving lecithin (S25) to form a lecithin solution by mixing the lecithin solution and the lecithin solution to form a lecithin solution; a step (S26) A lecithin fixing step (S29) for finishing the hydrolyzed egg yolk lecithin as a base material by filtration, concentration, and drying; and a step of mixing the red ginseng extract and the base material with 2 g to 15 g Ratio red ginseng a production method and a composition of egg yolk lecithin-based red ginseng saponin-containing composition for promoting absorption, characterized by made of an mixing step (S30) is mixed with.

The lecithin-forming step (S20) comprises: a concentrate settling step (S21) of setting a yolk concentrate formed in the egg yolk concentrate step (S12) and removing the supernatant liquid to form a fluidic sedimentation liquid; (S22). The method of preparing the egg yolk lecithin-based red ginseng-containing composition for enhancing the absorption of saponin and the composition thereof.

The lecithin-forming step (S20) includes a mixed sedimentation step (S23) of mixing a yolk concentrate formed in the egg yolk solution concentration step (S12) with acetone, allowing the supernatant liquid to settle, And a sedimentation liquid concentration step (S22) for re-concentrating the fluid sediment. The method of preparing egg yolk lecithin-based red ginseng-containing composition for enhancing absorption of saponin and the composition thereof.

Through the present invention, the saponin absorption rate of the red ginseng-containing composition can be remarkably improved, thereby improving the pharmacological effect of the red ginseng-containing food or preparation and securing the performance and quality of the related product.

Especially, by applying egg yolk lecithin as a base material of red ginseng-containing composition, it is possible to achieve various effects of yolk lecithin itself and a complex action of red ginseng saponin efficacy.

1 is a flow chart
FIG. 2 is a graph showing the absorption intensities
Figure 3 shows the content of ginsenosides by Caco-2 cells
Figure 4 shows the blood ginsenoside content

The detailed configuration and the procedure of the present invention will be described below.

As described above, the present invention relates to a food composition containing red ginseng extract based on egg yolk lecithin, wherein the egg yolk lecithin to be applied to the present invention is basically prepared by adding alcohol (alcohol) to dried egg yolk powder The specific procedure is as follows.

As shown in FIG. 1, first, an egg yolk solution forming step (S11) is performed in which an egg yolk solution is formed by mixing dry yolk and water and filtering the mixture.

The fermented alcohol used in the present invention is preferably fermented with a purity of 95% or higher.

In the egg yolk liquid forming step (S11), the mixing ratio of the dry yolk powder and the alcohol can be 500 ml to 1,000 ml per 100 g of dry yolk powder. Considering the subsequent efficiency of concentration treatment, 500 ml of alcohol per 100 g of dried yolk powder Mixing ratio is appropriate. In the preparation of high-purity egg yolk lecithin to be described later, a mixing ratio of 1,000 ml per 100 g of dried yolk powder is suitable.

The mixed dried egg yolk and the fermented juice are put into a stirring vessel and agitated vigorously. It is appropriate to carry out the agitation time and the speed at 300 RPM for 30 minutes to 2 hours.

Thereafter, the mixed liquid in which the dried egg yolk and the alcohol are mixed and stirred is filtered through a Whatman No. 2 filter paper, and the egg yolk cake and the egg yolk liquid are subjected to solid-liquid separation to complete the egg yolk liquid forming step S11.

When the egg yolk solution forming step S11 is completed, the egg yolk solution formed through the egg yolk solution forming step S11 is concentrated through the egg yolk solution concentrating step S12 to form an egg yolk concentrate. In the egg yolk solution concentrating step S12, It is preferable to form an egg yolk concentrate by concentrating the yolk solution so that the volume of the egg yolk is reduced to 10% to 30% of the volume before the concentration, and as the specific concentration method, the concentration under reduced pressure using the rotary vacuum concentrator may be applied.

When the egg yolk concentrate step S12 is completed, the resulting yolk concentrate is again concentrated to complete a lecithin formation step S20 (Fig. 1) to complete half-liquid semi-solid egg yolk lecithin as a base material to be mixed with a later- The step of forming lecithin (S20) can be divided into a process of forming basic egg yolk lecithin and a process of forming high purity egg yolk lecithin, as shown in Fig.

First, the lecithin-forming step (S20) for forming the basic-type egg yolk lecithin is carried out by allowing the egg yolk concentrate formed in the egg yolk concentration step (S12) to stand at room temperature for several hours and then removing the supernatant liquid (Step S21).

Thereafter, the basal egg yolk lecithin to be applied to the present invention is completed by carrying out a sedimentation liquid concentration step (S22) for again concentrating the fluid sediment having the supernatant removed therefrom. As the concentration method of the fluidized sediment applied at this time, The basic-type egg yolk lecithin, which is finally formed through the settling step (S22), may be applied at a concentration of 10% to 30% of the weight of the dried egg yolk added in the egg yolk liquid forming step (S11) . ≪ / RTI >

That is, when 100 g of dried egg yolk is treated through the above-described egg yolk solution forming step (S11) to settling solution thickening step (S22), 10 g to 30 g of basic egg yolk lecithin as a base material is formed.

Meanwhile, the lecithin-forming step (S20) for forming the high-purity egg yolk lecithin is performed by mixing the yolk concentrate formed in the egg yolk concentration step (S12) with acetone, and allowing the supernatant liquid to settle, (S23). ≪ / RTI >

In the mixed sedimentation step (S23), it is preferable to mix the acetone adjusted at 15 DEG C in a ratio of 500 mL to 800 mL of acetone per 100 g of the dried yolk powder added in the yolk solution forming step (S11). In particular, In the preparation of high purity egg yolk lecithin, a large amount of alcohol is injected per 1000 g of dried egg yolk as a mixing ratio of dried egg yolk and syrup during the yolk liquor forming step (S11), thereby promoting dissolution .

In the mixed sedimentation step (S23), after the first acetone mixture and the supernatant liquid are removed as described above, acetone having a volume of 50% of the volume of the initially charged acetone is added again and then the supernatant is removed again. To 3 times, it is possible to remove unnecessary components and improve the content of lecithin.

The fluid sedimentation liquid formed through the mixed sedimentation step (S23) is processed through the sedimentation liquid concentration step (S22) to complete the high purity egg yolk lecithin as a base material.

On the other hand, by hydrolyzing the basic-type egg yolk lecithin or the high-purity egg yolk lecithin produced through the above-mentioned process to form a kind of lyso-lecithin and applying it as an ingredient to be mixed with the red ginseng extract, The process for preparing such hydrolyzed egg yolk lecithin is as follows.

First, a lecithin dissolution step (S25) is performed in which a sodium lecithin buffer solution and a lecithase are mixed and stirred to the above-described basic-type egg yolk lecithin or high-purity egg yolk lecithin to form a lecithin solution.

The sodium acetate buffer solution to be applied in the lecithin dissolution step (S25) is an aqueous solution of pH 6.0 containing calcium chloride. In the case of basic egg yolk lecithin, 5 ml of a sodium acetate buffer solution of pH 6.0 containing 100 mM of calcium chloride per 50 g of basic egg yolk lecithin The ratio of mixing 2 ml of lecithin is applied. The ratio of mixing 40 ml of sodium acetate buffer at pH 6.0, containing 0.5 ml of calcium chloride per 5 g of high-purity egg yolk lecithin and 0.5 ml of lecithin, is applied, In the case of egg yolk lecithin, 50 ml of ethyl acetate is further added.

This lecithin dissolution step (S25) is carried out in a temperature controllable reaction vessel such as a double jacketed glass beaker and reacts with vigorous stirring at 300 RPM or more at 40 DEG C for 2 hours to form a lecithin solution.

When the lecithin dissolution step (S25) is completed, a liquified product liquor is prepared by mixing enough liquified liquor solution to heat the lecithin solution to heat at 65 DEG C, and then concentrating and drying to remove moisture and alcohol to form dry liquified lecithin It is preferable that the alcohol to be fed in the step of drying the liquor (S26) is sufficiently fed at a rate of 10 ml to 100 ml per 1 g of the basal-type egg yolk lecithin or the high-purity egg yolk lecithin introduced in the lecithin dissolution step (S25).

On the other hand, when the above-described high-purity egg yolk lecithin is applied, a step of removing the supernatant by performing mixing and stirring of the lecithin solution and precipitation of the lecithin solution is performed prior to the mixing of the liquor in the step of drying the liquor (S26) At this time, it is preferable that the ethyl acetate to be mixed is set to the same amount (same amount) as that of the alcohol to be mixed immediately thereafter.

When the lysine drying step (S26) is completed, lecithin fixing step (S29) is carried out after addition of the alcohol to the dry decomposing lecithin followed by filtration, concentration and drying, whereby the hydrolyzed egg yolk lecithin as the base material, Lecithin or hydrolyzed high purity egg yolk lecithin is completed. The alcohol additionally added in the lecithin fixation step (S29) can be added in an amount of 10 ml to 100 ml per gram of basic yolk lecithin or high purity egg yolk lecithin, as in the above- It is preferable to inject it sufficiently.

The filtering, concentrating and drying methods applied in the lecithin fixing step (S29) can be performed by filtration using the filter paper described above and concentration under reduced pressure. The hydrolyzed lecithin formed through the lecithin fixing step (S29) It is preferable to concentrate the mixture so as to be 60% to 80% of the weight of the basic-type egg yolk lecithin or high-purity egg yolk lecithin to be added in the lecithin dissolution step (S25).

Meanwhile, enzymes such as lecithin added in the lecithin dissolution step (S25) may not be fully inactivated after the lecithin fixing step (S29) is completed. To solve this problem, in performing the lecithin fixing step (S29) And a step of inactivating the enzyme by treating the dried decomposed lecithin formed through the dissolution step (S26) in a nitrogen atmosphere at 90 DEG C for 10 minutes may be further performed.

As a result, the egg yolk lecithin as the base material, that is, the basic yolk lecithin, the high purity egg yolk lecithin, the hydrolyzed basic yolk lecithin or the hydrolyzed high purity egg yolk lecithin can be produced, and these yolk lecithin- Whereby an egg yolk lecithin-based composition containing red ginseng having excellent water absorption can be prepared.

The red ginseng lecithin-based composition containing red ginseng according to the present invention may be prepared by mixing red ginseng extract with the aforementioned egg yolk lecithin, namely, basic yolk lecithin, high purity egg yolk lecithin, hydrolyzed basic yolk lecithin, hydrolyzed high purity egg yolk lecithin, (S30) is performed.

In order to uniformly and stably mix the egg yolk lecithin and the red ginseng extract as a base material in the red ginseng solution mixing step (S30), the egg yolk lecithin and the alcohol are mixed and dissolved, and then the red ginseng extract is mixed with this solution, To complete the yolk lecithin-based composition containing red ginseng.

It is preferable to apply 2 g to 15 g of yolk lecithin per 1 g of red ginseng extract solution and 50 to 200 ml of alcohol per 1 g of the red ginseng solution mixing step (S30), and the mixing and concentration efficiency .

Hereinafter, the process for preparing the above-described basic type egg yolk lecithin, high purity egg yolk lecithin, hydrolyzed basic yolk lecithin, hydrolyzed high purity egg yolk lecithin and compositions based on these yolk lecithin will be described with reference to specific examples.

Basic egg yolk lecithin-based composition containing red ginseng

500 g of dried egg yolk and 3,000 ml of alcohol of 95% purity were added to a 5 L reaction vessel, stirred at 300 RPM for 1 hour at room temperature, and filtered through Whatman No. 2 filter paper to form an egg yolk solution.

The egg yolk solution was concentrated by using a rotary vacuum concentrator to form 500 ml of egg yolk concentrate.

After the egg yolk concentrate was allowed to stand at room temperature for 2 hours, the supernatant was removed to form a fluid sediment.

The liquid sedimented liquid was concentrated under reduced pressure to obtain 95 g of basic egg yolk lecithin. To investigate the content of major phospholipids in the basic egg yolk lecithin, 48% of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were analyzed by high performance liquid chromatography. And 11%, respectively.

6 g of the basic egg yolk lecithin and 100 ml of the alcohol were mixed and heated at 30 ° C for 10 minutes to dissolve the mixture. 1 g of the red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed, concentrated under reduced pressure at 60 ° C, vacuum dried at 30 ° C for 24 hours A basic egg yolk lecithin-based red ginseng composition was completed.

The red ginseng extract used in this Example and Examples 2 to 4 to be described later is a red ginseng prime product of Nonghyup Red Ginseng Co., Ltd. and is a 6-year old red ginseng concentrate having a main ginsenoside content of 6 mg / g.

High purity egg yolk lecithin-based composition containing red ginseng

100 g of dried egg yolk and 1,000 ml of a 95% pure alcohol were added to a 2 L reaction vessel, stirred at 300 RPM for 1 hour at room temperature, and filtered through a Whatman No. 2 filter paper to form an egg yolk solution.

The egg yolk solution was concentrated by using a rotary vacuum concentrator to form 200 ml of egg yolk concentrate.

The egg yolk concentrate was mixed with 600 ml of acetone at 15 캜 to remove the supernatant, and 300 ml of acetone at 15 캜 was further mixed to remove the supernatant. This procedure was repeated twice to form a fluid sediment.

The liquid sedimented liquid was concentrated under reduced pressure to obtain 11 g of high purity egg yolk lecithin. To investigate the content of major phospholipids in the high purity egg yolk lecithin, 76% of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) And 16%, respectively.

3 g of the high purity egg yolk lecithin and 100 ml of the alcohol were mixed and heated at 30 ° C for 10 minutes to dissolve the mixture. 1 g of the red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed and concentrated under reduced pressure at 60 ° C. A high purity egg yolk lecithin-based red ginseng composition was completed.

Hydrolyzed basic egg yolk lecithin-based composition containing red ginseng

50 g of the basic-type egg yolk lecithin obtained in Example 1, 5 ml of sodium acetate buffer having pH 6.0 containing 100 mM of calcium chloride and 2 ml of lecithin were added to a double jacket beaker and stirred at 40 ° C for 2 hours to prepare a lecithin solution .

The lecithin solution was mixed with 500 ml of 95% purity alcohol, heated to 65 ° C to dissolve, and then concentrated under reduced pressure to remove water and alcohol to form dry degraded lecithin.

The dried dissolution lecithin was treated in a nitrogen atmosphere at 90 캜 for 10 minutes to inactivate the enzyme. 500 ml of the alcohol was further added to dissolve the solution, followed by filtration and concentration to obtain 38 g of the hydrolyzed basic-type egg yolk lecithin. In order to investigate the content of major phospholipids in the degraded basic egg yolk lecithin, analysis by high performance liquid chromatography showed that 35% of phosphatidylcholine (PC), 6% of phosphatidylethanolamine (PE), 5% of lysophosphatidylcholine and 2.7% of lysophosphatidyl ethanolamine Respectively.

6 g of the hydrolyzed basic yolk lecithin and 100 ml of the alcohol were mixed and heated at 30 ° C for 10 minutes to dissolve the mixture. 1 g of the red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed and concentrated under reduced pressure at 60 ° C. Dried to complete hydrolyzed basic yolk lecithin-based red ginseng-containing composition.

Hydrolysis high purity egg yolk lecithin-based composition containing red ginseng

5 g of the high purity egg yolk lecithin obtained in Example 2, 40 ml of sodium acetate buffer having pH 6.0 containing 100 mM of calcium chloride, 0.5 ml of lecithin and 50 ml of ethyl acetate were added to a double jacket beaker and incubated at 40 ° C for 2 hours Followed by stirring to form a lecithin solution.

To the lecithin solution, 500 ml of ethyl acetate was mixed and stirred, followed by precipitation. The supernatant was removed, and 500 ml of 95% purity alcohol was added to the remaining precipitate. The mixture was heated to 65 ° C and dissolved. Lt; RTI ID = 0.0 > lecithin. ≪ / RTI >

100 ml of the alcohol was added to the dried lysitol, followed by filtration and concentration to obtain 3.1 g of hydrolyzed high purity egg yolk lecithin. To investigate the content of major phospholipids in the hydrolyzed high purity egg yolk lecithin, analysis was carried out by high performance liquid chromatography As a result, it was confirmed that 56% of phosphatidylcholine (PC), 9% of phosphatidylethanolamine (PE), 7% of lysophosphatidylcholine and 4.2% of lysophosphatidylethanolamine were contained.

3 g of the hydrolyzed high-purity egg yolk lecithin and 100 ml of the alcohol were mixed and heated at 30 ° C for 10 minutes to dissolve. Then, 1 g of the red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed and concentrated under reduced pressure at 60 ° C. Dried to complete a hydrolysis-high-purity egg yolk lecithin-based composition containing red ginseng.

The following tests were conducted to confirm the effect of enhancing the saponin absorption of the egg yolk lecithin-based composition of the present invention prepared by the above process.

Experiment 1. Intestinal Absorption Experiment

5-week-old male SD rats fasted for 12 hours were sacrificed, and the small intestine was washed, and 10 cm of the beginning of the plant was taken as a test subject.

The end of the test chain was inverted and one end was sealed and 1 ml of KHB (Krebs-Henseleit Bicarbonate) buffer (pH 7.4) containing 0.1% glucose was injected as a serosal fluid (inner compartment)囊, and sac, respectively.

Red ginseng extract was mixed with 1 ml of distilled water per 80 mg of the egg yolk lecithin-based red ginseng composition prepared in Examples 1 to 4 to form a sample. 0.5 ml of the sample and 49.5 ml of KHB buffer (pH 7.4) were mixed To form a mucosal fluid (outer compartment).

The sacs were injected into the mucosal fluid and serosal fluid was collected from the intestinal canal at 30 min and 60 min. The absorbance at 205 nm was measured and analyzed by high performance liquid chromatography. The absorbance was calculated, and the same sample was repeated three times to obtain the results.

Experimental Results As shown in the following Table 1 and FIG. 2, the absorbance of the yolk lecithin-based red ginseng-containing composition prepared in Examples 1 to 4 was higher than that of the red ginseng extract alone.

Long Absorption Experimental Results division Absorption after 30 minutes
(mg / g sac) Absorption after 60 minutes
(mg / g sac) Single sample of red ginseng extract 3.5 ± 0.3 5.6 ± 1.7 Example 1. Basic egg yolk lecithin-based composition containing red ginseng 3.9 ± 0.5 6.5 ± 1.3 Example 2. High purity egg yolk lecithin-based composition containing red ginseng 4.5 ± 0.4 5.8 ± 0.7 Example 3. Hydrolyzed basic egg yolk lecithin-based composition containing red ginseng 4.1 ± 0.6 6.9 ± 1.1 Example 4. Hydrolysis high purity egg yolk lecithin-based composition containing red ginseng 4.3 ± 0.7 6.5 ± 0.9

Experiment 2. Caco-2 cell uptake experiment

Absorption was investigated using Caco-2 cell, a colon cancer cell of ATCC (American Type Culture Collection).

Dulbecco's Modified Eagle's medium containing 20% fecal bovine serume, 1% non-essential amino acid, 100 units / ml penicillin and 0.1 mg / ml streptomycin was used as a culture medium and caco-2 cell monolayer Respectively.

The cell monolayer was washed with 37 캜 HBSS (without phenol red, 10 mM HEPES, pH 7.2), incubated for 30 minutes in a starvated condition and inhaled. The red ginseng extract was mixed with the above-described Examples 1 to 4 Was dissolved in HBSS and added.

After incubation in a CO2 incubator, the samples were taken out after 60 minutes and 180 minutes. The sample mixture was aspirated, washed with PBS at 4 ° C, and lysed with 1 ml of 1% Triton X-100.

The lysed cells were centrifuged at 1,200 RPM for 30 minutes by adding 20 μl of phosphoric acid (85%), and the supernatant was subjected to high performance liquid chromatography analysis. The precipitate was washed with 5% SDS 0.1N NaOH), and the amount of protein was measured.

Experimental Results As shown in the following Table 2 and FIG. 3, the intake of egg yolk lecithin-based red ginseng-containing compositions prepared in Examples 1 to 4 increased with the lapse of time, but decreased with the red ginseng extract alone .

Production of F2 ginsenoside by Caco-2 cells division After 60 minutes Content
(/ / Mg protein) Content after 180 minutes
(/ / Mg protein) Single sample of red ginseng extract 10 ± 0.8 8.6 ± 0.5 Example 1. Basic egg yolk lecithin-based composition containing red ginseng 12 ± 1.1 18.1 ± 1.3 Example 2. High purity egg yolk lecithin-based composition containing red ginseng 16.5 ± 1.3 18.8 ± 2.7 Example 3. Hydrolyzed basic egg yolk lecithin-based composition containing red ginseng 20.1 ± 0.6 22.9 ± 1.7 Example 4. Hydrolysis high purity egg yolk lecithin-based composition containing red ginseng 21.3 ± 0.7 26.5 ± 1.9

Experiment 3. Absorption rate experiments using SD rats

9-week-old female SD rats were administered a group of red ginseng extract-administered group, a group of basic yolk lecithin-based red ginseng-containing composition, a group of high-purity yolk lecithin-based red ginseng-containing composition, a group of hydrolyzed basic yolk lecithin- Containing composition of the present invention, each group consisting of 5 to 6 animals.

SD rats in each group were orally administered a sample of 8 mg per 1 g of body weight after 12 hours fasting. After 30, 60 and 240 minutes, blood samples were collected, and 20 μl of 85% phosphoric acid was added to 1 ml of serum and allowed to stand for 5 minutes After centrifugation at 14,000 RPM for 5 minutes, the supernatant was recovered and treated with a C18 cartridge and subjected to high performance liquid chromatography analysis.

The blood ginsenoside content of the blood was measured 30 minutes and 60 minutes after the blood collection, and the Rk1 ginsenoside content was measured at 240 minutes after the blood collection.

Experimental Results As shown in the following Table 3 and FIG. 4, the blood ginsenoside content of the SD rats administered with the egg yolk lecithin-based red ginseng composition prepared in Examples 1 to 4 was significantly lower than that of the SD rats administered with the red ginseng extract- Which is higher than the ginsenoside content in blood.

Serum ginsenoside content in SD rats division
Rk1 content Rg5 content 30 minutes later
(占 퐂 / ml) 60 minutes
(占 퐂 / ml) 240 minutes
(占 퐂 / ml) Single sample of red ginseng extract 2.6 ± 0.5 4.5 ± 0.7 1.6 ± 0.5 Example 1. Basic egg yolk lecithin-based composition containing red ginseng 6.2 ± 1.1 5.8 ± 1.6 2.7 ± 0.6 Example 2. High purity egg yolk lecithin-based composition containing red ginseng 4.6 ± 1.2 4.9 ± 1.7 2.5 ± 0.6 Example 3. Hydrolyzed basic egg yolk lecithin-based composition containing red ginseng 7.2 ± 1.6 5.6 ± 1.3 4.2 ± 1.6 Example 4. Hydrolysis high purity egg yolk lecithin-based composition containing red ginseng 6.8 ± 0.6 6.6 ± 1.9 5.8 ± 0.9

Through the above experiments, excellent saponin absorption rate of the egg yolk lecithin-based red ginseng-containing composition of the present invention can be confirmed.

Particularly, egg yolk lecithin itself has not only excellent health promoting effect but also natural health, and it is extremely harmful to human body as compared with other synthetic phospholipids, so that excellent safety can be secured in the finished composition.

Accordingly, a synergistic effect of health enhancing effect can be expected through the combination with red ginseng extract, and a composition for food having safety and human body absorbability can be constituted.

Particularly, as in the case of the hydrolyzed basic-type losartan of Example 3 and the hydrolyzed high-purity lanthanum lecithin of Example 4, the inclusion efficiency of the active ingredient in the red ginseng extract is enhanced by hydrolyzing the lysolecithin lecithin, It is possible to further improve the body absorbability of the human body.

However, when excessive hydrolysis is performed in the application of the hydrolyzed egg yolk lecithin, excessive formation of lyso-lecithin in the whole yolk lecithin not only lowers the inclusion effect of the active ingredient in the red ginseng extract, It is preferable to form an appropriate amount as long as it can be precipitated.

That is, in the application of the hydrolyzed egg yolk lecithin, it is preferable to maintain the ratio of the lysolecithin in the total egg yolk lecithin to 10% to 20%, irrespective of the purity of the egg yolk lecithin, The effect of improving the water uptake rate by hydrolysis can not be expected in comparison with the time and cost required for the hydrolysis treatment. When it exceeds 20%, the inclusion efficiency of the active ingredient of red gins is lowered and excessive precipitation of the lysolecithin The properties and functionality of the finished product deteriorate.

As described above, in the hydrolyzed basic-type egg yolk lecithin of Example 3, it was confirmed that 35% of phosphatidylcholine, 6% of phosphatidylethanolamine, 5% of lysophosphatidylcholine and 2.7% of lysophosphatidylethanolamine were contained and phosphatidylcholine, phosphatidylethanolamine, In the total amount of lysophosphatidylcholine and lysophosphatidylethanolamine, the ratio of lysophosphatidylcholine and lysophosphatidylethanolamine was about 15.8%. In the hydrolyzed high-purity egg yolk lecithin of Example 4, phosphatidylcholine 56%, phosphatidylethanolamine 9 %, Lysophosphatidylcholine 7% and lysophosphatidyl ethanolamine 4.2%, indicating that the ratio of lysolecitin among egg yolk lecithin was about 14.7%.

That is, in Examples 3 and 4, in which the hydrolyzed egg yolk lecithin was applied, the ratio of the lysolecithin in egg yolk lecithin was 15.8% and 14.7%, respectively, and an appropriate lysozyme ratio was formed. As in Experiment 3, it is possible to exhibit an excellent absorption effect.

S11: Egg formation step
S12: egg yolk concentration step
S20: step of lecithin formation
S21: concentration step of concentrated liquid
S22: sediment concentration step
S23: Mixed sedimentation step
S25: lecithin dissolution step
S26: Lysis stage
S29: Lecithin fixing step
S30: red ginseng solution mixing step

Claims (5)

A method for preparing an egg yolk lecithin-based red ginseng composition,
An egg yolk liquid forming step (S11) of mixing egg yolk and dried yolk and filtering to form an egg yolk liquid;
An egg yolk concentration step (S12) for concentrating the yolk solution so that the volume thereof is reduced to 10% to 30% of the volume before concentration;
A lecithin-forming step (S20) of concentrating the egg yolk concentrate again to complete an egg yolk lecithin as a base material in a half-turn height;
(S30) mixing the red ginseng extract and the base material at a ratio of 2 g to 15 g based on 1 g of the red ginseng extract.
A method for preparing an egg yolk lecithin-based red ginseng composition,
An egg yolk liquid forming step (S11) of mixing egg yolk and dried yolk and filtering to form an egg yolk liquid;
An egg yolk concentration step (S12) for concentrating the yolk solution so that the volume thereof is reduced to 10% to 30% of the volume before concentration;
A lecithin-forming step (S20) of concentrating the egg yolk concentrate again to complete a half-egg yolk lecithin;
A lecithin dissolving step (S25) of mixing the egg yolk lecithin with sodium acetate buffer and lecithin to form a lecithin solution;
A lysate drying step (S26) of mixing and dissolving a liquor in the lecithin solution and drying to form a dried lysitin;
A lecithin fixing step (S29) for additionally adding the alcohol to the dry decomposition lecithin, followed by filtration, concentration and drying to complete the hydrolyzed egg yolk lecithin as a base material;
(S30) mixing the red ginseng extract and the base material at a ratio of 2 g to 15 g based on 1 g of the red ginseng extract.
The method according to claim 1 or 2,
The lecithin-forming step (S20)
A concentrated liquid settling step (S21) for forming a liquid sediment by removing the supernatant after standing the egg yolk concentrate in the egg yolk concentrate step (S12);
(S22) concentrating the fluid sedimented liquid. The method of claim 1, wherein the sedimented liquid concentrate is a concentrated liquid.
The method according to claim 1 or 2,
The lecithin-forming step (S20)
A mixed sedimentation step (S23) of mixing the yolk concentrate formed in the egg yolk concentration step (S12) with acetone, allowing the sediment to settle, and removing the supernatant to form a fluid sediment;
(S22) concentrating the fluid sedimented liquid. The method of claim 1, wherein the sedimented liquid concentrate is a concentrated liquid.
The composition according to claim 1 or 2, wherein the composition is prepared by a method for preparing egg yolk lecithin-based red ginseng-containing composition for promoting absorption of saponin.

Images