KR101929664B1 - Fermented-white ginseng extracts containing increased ginsenoside Rd, Rg3 and Rg5 and method thereof - Google Patents

Abstract

The white ginseng extract according to the present invention can be variously used as a food composition or a pharmaceutical composition exhibiting antioxidative activity enhanced by the ginsenoside Rd, Rg3 and Rg5 components derived from white ginseng by using pectinase enzyme.

Description

[0001] The present invention relates to an enzyme-treated white ginseng extract having enhanced contents of ginsenosides Rd, Rg3 and Rg5, and a process for producing the same. [0002] Fermented white ginseng extracts containing increased ginsenosides Rd, Rg3 and Rg5 and method thereof,

The present invention relates to a white ginseng extract having enhanced contents of ginsenosides Rd, Rg3 and Rg5, and more particularly, to a white ginseng extract obtained by preparing white ginseng extract using an enzyme, wherein the ginsenoside Rd, Rg3 and Rg5 components And to food and pharmaceutical compositions having antioxidant efficacy.

Ginseng (Panax ginseng C.A. Meyer) is a herb that belongs to the genus Ogawa and Ginseng. It has been used in Korea, China and Japan for over 2,000 years. It has been used for the purpose of preventing diseases and prolonging life span. The efficacy and efficacy of ginseng has been known so far as the anticancer effect, the immune function regulation effect, the anti-diabetic effect, the hyperfunction of the liver function, the improvement of the cardiovascular disorder, the anti-arteriosclerosis effect, the blood pressure control effect, the improvement of the menopausal disorder, Antioxidant activity, and antioxidant activity (Recent Ginseng Components and Efficacy, Korea Ginseng & Tobacco Research Institute, 56-112, 1996).

Generally, ginseng can be classified into various kinds according to its processing method, and can be divided into ginseng, red ginseng, white ginseng, and taekguk ginseng. Here, ginseng refers to a state in which ginseng cultivated on cultivated land has not been processed. The ginseng is steamed and dried, and the dried ginseng and ginseng are dried without boiling them. The ginseng is steamed or steamed in hot water and dried.

White ginseng is normally dried for 4 to 6 years in the absence of peeling or peeling, or dried in hot air at 60 ° C or less to have a moisture content of 14% or less. The white ginseng is called peeled white ginseng The condition is called skin white ginseng. Ginseng extract, ginseng tea, ginseng extract granules, ginseng extract, ginseng extract, ginseng extract, ginseng extract, ginseng extract, and ginseng extract are classified according to the dried form. Food, medicine, and cosmetics such as alcoholic beverages, drinks, and ginseng soaps.

In Korean Patent No. 10-1382113, white ginseng and red ginseng polysaccharide powders were recovered and then the extracts containing less than 10,000, 10,000 to 30,000, 30,000 to less than 100,000 and 100,000 or more were fractionated by ultrafiltration A composition for external application for skin is disclosed.

Although the white ginseng has been proved useful for a long period of time, the antioxidant properties of white ginseng due to insoluble polysaccharides and ginsenosides have not been utilized.

It should be understood that the foregoing description of the background art is merely for the purpose of promoting an understanding of the background of the present invention and is not to be construed as adhering to the prior art already known to those skilled in the art.

Patent Document 1: KR 10-1382113 B1 (Apr. 04, 201)

The main object of the present invention is to provide a food composition and a pharmaceutical composition which contain antioxidant activity by containing ginsenosides Rd, Rg3 and Rg5 derived from white ginseng as an active ingredient.

It is still another object of the present invention to provide a method for preparing white ginseng extract having enhanced ginsenoside Rd, Rg3 and Rg5 components by using an enzyme.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

In order to achieve the above object, the present invention provides a food composition and a pharmaceutical composition characterized by exhibiting antioxidative activity, comprising ginsenoside Rd, Rg3 and Rg5 derived from white ginseng as an active ingredient.

Further, the present invention provides a method for producing white ginseng extract comprising ginsenosides Rd, Rg3 and Rg5 as active ingredients, comprising the following steps.

(a) adding white ginseng to the white ginseng and extracting it at 65 to 70 ° C for 12 hours or more;

(b) filtering the extract with a centrifugal filter, and then concentrating the filtrate in a concentrator at 45 to 50 ° C under reduced pressure for 4 to 6 hours to obtain a concentrate;

(c) adding 2% (w / w) enzyme of the concentrated solution, dissolving with stirring, sterilizing by heating at 120 ± 5 ° C for 10 minutes, filtering the sterilized solution with a centrifugal filter of 10,000 rpm or more; And

(d) lyophilizing the filtrate to a water content of 7% or less.

In the present invention, the white ginseng extract may be concentrated to a solid content of 6-12 brix by vacuum concentration. If the content of the solid content is not adjusted to 6 to 12 Brix, the concentration may be too high to cause a problem that the fermentation is not performed well and gelation occurs.

In the present invention, the enzyme is added in an amount of 0.1 to 20%, preferably 2% (w / w) based on the total weight of the concentrate, stirred and dissolved, and then sterilized by heating at 120 ± 5 ° C. for 10 minutes .

In the present invention, the enzyme may be a pectinase, preferably Pectinex Ultra Pulp.

According to another aspect of the present invention, there is provided a pharmaceutical composition or food composition comprising the white ginseng extract.

In the present invention, the mixing ratio of the white ginseng extract of the present invention can be appropriately selected depending on the kind and amount, shape, etc. of the kind and the other ingredients to be mixed. Usually, the white ginseng extract of the present invention By weight to 0.001 to 20% by weight, preferably 0.01 to 10% by weight.

When the composition of the present invention is prepared with a pharmaceutical composition, it can be prepared into a pharmaceutical formulation according to a conventional method. In the preparation of the formulations, it is preferred that the active ingredient is mixed with or diluted with the carrier, or enclosed in a carrier in the form of a container. When the carrier is used as a diluent, it may be a solid, semi-solid or liquid substance acting as a carrier, excipient or medium for the active ingredient. Thus, the formulations may be in the form of tablets, pills, powders, sachets, elixirs, suspensions, emulsions, solutions, syrups, aerosols, soft or hard gelatine capsules, sterile injections, sterile powders and the like. The compositions of the present invention may be formulated using methods well known in the art so as to provide rapid, sustained or delayed release of the active ingredient after administration to the mammal.

Herein, the pharmaceutical composition of the present invention can be administered through various routes including oral, transdermal, subcutaneous, intravenous, intraperitoneal, muscle, topical application, patch and iontophoresis, . The actual dosage of the active ingredient of the present invention should be determined in view of various factors such as the disease to be treated, the route of administration, the age, sex and weight of the patient, and the severity of the disease, But is not limited to.

When the composition of the present invention is prepared as a food composition, it includes not only the white ginseng extract according to the present invention as an active ingredient but also components normally added in the production of food, for example, protein, carbohydrate, fat, And flavoring agents. Examples of the above-mentioned carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides, such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. Natural flavorings such as tau martin and stevia extract (e.g., rebaudioside A and glycyrrhizin) and synthetic flavors (saccharin, aspartame, etc.) may be used as flavorings. For example, when the food composition of the present invention is prepared as a drink, it may further contain citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, juice, mulberry extract, jujube extract, licorice extract, .

The white ginseng extract according to the present invention can be variously used as a food composition or a pharmaceutical composition exhibiting antioxidative activity enhanced by the ginsenoside Rd, Rg3 and Rg5 components derived from white ginseng by using pectinase enzyme.

FIG. 1 is a graph showing an analysis of the content of ginsenoside according to the enzyme treatment of 6brix white ginseng concentrate according to the present invention.
FIG. 2 is a graph showing the content of ginsenoside according to the enzyme treatment of 12brix white ginseng concentrate according to the present invention.
FIG. 3 is a graph showing the DPPH radical scavenging ability of the white ginseng concentrate according to the enzyme treatment time according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

[ Example  1] Development of Standard Manufacturing Process of Specific Component Reinforcement Component by Enzyme Treatment of White Ginseng Extract

 1. Analysis of ginsenoside content

The analysis of the ginsenoside components was carried out using Younglin YL9100, and the acetonitrile (liquid A) and water (liquid B) were flowed at a flow rate of 1.0 mL / min at the following slope conditions (Table 1). Table 1 below shows HPLC conditions for ginsenoside analysis.

2. Enhanced production process of white ginseng extract by enzymatic treatment

4 - year - old ginseng was selected and purchased in the wholesale market of Jinshan after confirming the 4 - year - old ginseng suitable to the standards and specifications. The washed ginseng was dried at 60 ℃ for 2 ~ 3 days using a dried ginseng as white ginseng. The white ginseng raw materials were added 7 ~ 8 times of alcohol (95%) and then extracted 3-4 times at 65 ~ 70 ℃ for 12 hours or more. The extract was filtered through a centrifugal filter of 12,000 rpm or more, and the filtrate was concentrated under reduced pressure (solid content: 60% or more) at 45 to 50 ° C for 4 to 6 hours in a concentrator. The prepared white ginseng concentrate (60% or more of solid content) was prepared as 6brix and 12brix, respectively, and 2% (w / w) of Pectinex Ultra Pulp enzyme was added thereto and stirred at 37 ° C for 0, 6, 12 and 24 hours Lt; / RTI > The dissolved white ginseng samples were sterilized by heating at 120 ± 5 ° C for 10 minutes. The sterilized solution was filtered with a centrifugal filter of 10,000 rpm or more and pulverized using a freeze dryer.

      (1) Specific components of the white ginseng extract by enzyme treatment Reinforcement component fraction Ginsenoside content

        The content of ginsenoside according to the enzyme treatment of 6brix white ginseng concentrate was analyzed and shown in Table 2 below. The content of Rg1, Rb1, Re, and Rk1 in the 6brix white ginseng concentrate was the highest in the untreated 6brix white ginseng concentrate as a result of measuring 7 kinds of ginsenosides Rg1, Re, Rb1, Rd, Rg3, Rk1, And the content was decreased with the enzyme treatment time. Rd, Rg3, and Rg5 were 2.9, 8.5, and 2.6 times higher than those of the 6brix white ginseng concentrate for 24 hours, respectively. Especially, the content of Rg3 in 24 hour Pectinex Ultra Pulp enzyme treated samples Was 5.89 mg / g (Table 2, Fig. 1).

       The content of ginsenoside according to the enzyme treatment of the 12brix white ginseng concentrate was analyzed and shown in Table 3 below. The content of Rg1, Rb1, and Rk1 in 12brix white ginseng concentrate was highest in the 12brix white ginseng concentrate without treatment, and the content decreased with enzyme treatment time. The contents of Rd, Rg3 and Rg5 were more than 2 times higher than those of the 12brix white ginseng concentrate treated with Pectinex Ultra Pulp enzyme for 24 hours (Table 3, Fig. 2).

[ Experimental Example  1] Evaluation of Fractional Activity of Specific Ingredients Reinforced by Enzyme Treatment of White Ginseng Extract

One. DPPH  radical Scatters

Functional evaluation of health functional foods The effect of hydrogen donation on DPPH (1,1-diphenyl-2-picryl hydrazyl) by the method of Blois (1958) was tested by electron donating ability Respectively. That is, 100 μl of a 0.3 mM DPPH solution dissolved in EtOH and 100 μl of a sample solution were mixed and stirred. After the reaction mixture was reacted in a dark place for 30 minutes, the absorbance was measured at 517 nm. 500 ㎍ / ml treatment, it was confirmed that the scavenging activity decreased with increasing the treatment time. In the samples treated with Pectinex Ultra Pulp enzyme for 6 hours, 6brix, 12brix white ginseng concentrate showed higher scavenging activity (Fig. 3).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

(a) adding white ginseng to the white ginseng and extracting it at 65 to 70 ° C for 12 hours or more;
(b) filtering the extract with a centrifugal filter, and then concentrating the filtrate in a concentrator at 45 to 50 ° C under reduced pressure for 4 to 6 hours to obtain a concentrate having a solid content of 6 to 12 Brix;
(c) adding 2% (w / w) enzyme of the concentrated solution, dissolving with stirring, sterilizing by heating at 120 ± 5 ° C for 10 minutes, filtering the sterilized solution with a centrifugal filter of 10,000 rpm or more; And
(d) lyophilizing the filtrate to a water content of 7% or less. The method of claim 1, wherein the ginsenoside Rd, Rg3 and Rg5 contents are enhanced.
A food composition characterized by exhibiting an antioxidative effect containing, as an active ingredient, white ginseng extract having enhanced contents of ginsenosides Rd, Rg3 and Rg5 produced by the production method of claim 1.
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