KR101934789B1 - Method for preparing fermentation products of Panax ginseng flower improved contents of low molecular gingenosides and cosmetic compositions comprising fermentation products of Panax ginseng flower prepared thereby - Google Patents

Abstract

The present invention provides a method for producing a ginseng flower fermented product, comprising the steps of inoculating and culturing microorganisms in a mixture containing ginseng flower, barley and water.
According to the process for producing the fermented product of ginseng flower according to the present invention, the ginseng flower is fermented by using microorganisms, and the content of the low molecular weight ginsenoside having a high absorption rate in the body is improved and the low molecular ginsenoside To thereby produce a ginseng flower fermented product exhibiting an additional variety of physiologically active functions.
Therefore, the ginseng flower fermented product produced by the method of manufacturing the ginseng flower fermented product according to the present invention has a high content of low-molecular ginsenoside, and thus can be effectively used for the production of a cosmetic composition or health functional food.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing a ginseng flower fermented product having an increased content of low molecular ginsenoside and a cosmetic composition comprising the ginseng flower fermented product as an active ingredient < RTI ID = 0.0 > ginseng < / RTI >

The present invention relates to a method for producing a ginseng flower fermented product having an increased content of low molecular ginsenoside and a cosmetic composition comprising the fermented product of ginseng flower thus prepared as an active ingredient.

Ginseng (Panax ginseng CA Meyer) is one of the most widely studied medicinal herbs in the world and belongs to the Panax ginseng (Panax ginseng). It is composed of saponin, phenol compounds, polyacetylene, alkaloids, polysaccharides Is known to contain a large amount. It is known that ginseng has various effects such as anticancer, liver function protection, anti-diabetic, antioxidant and anti-stress activity, and immunity enhancement including various physiological active ingredients as described above. Especially, ginseng saponin is most important It is recognized as a pharmacological ingredient.

The ginseng saponin is structurally formed by bonding sugar such as glucose, arabinose, xylose and rhamnose to the triterpenoid dammarane skeleton. ≪ / RTI > These glycoside compounds have the largest content and distribution, and are a natural substance next to terpenoid among plant-derived pharmaceuticals. These glycoside compounds decompose the sugar rather than their activity, Side components are known to exert more potent efficacy.

Specifically, the low molecular weight ginsenosides are largely composed of protopanaxadiol (PPD) ginsenoside (Rb1, Rb2, Rb3, Rc, Rd) and protopanaxatriol (PPT) ginsenoside Re, Rf, Rg1, Rg2). In particular, the ginsenosides belonging to the PPD system are effective for sedation of the central nervous system, sedation, anti-inflammation and analgesia, Muscle strength and cholesterol reduction. As the above-mentioned small molecule ginsenosides are proved to be excellent in pharmacological activity, there is an increasing need for studies on a highly efficient hydrolysis method of converting polymer saponins into low molecular weight ginsenosides.

On the other hand, the ginseng flower belongs to the above-ground part of ginseng, the content of ginsenoside is larger than that of roots, and the type of ginsenoside contained is also known to be similar to that of roots, and a low molecular ginsenoside such as Rb2, Rc, Rd, Re, Is known to contain a large amount of interest is increasing. However, the ginseng flower has been removed and discarded in order to promote root growth of ginseng. Therefore, research on a method for obtaining a low molecular ginsenoside having excellent physiological activity using such a ginseng flower is needed.

Korean Registered Patent No. 10-1656710 (Disclosure Date: 2016.09.12) Korean Patent Laid-Open No. 10-2016-0065245 (published on 2016.06.09) Korean Patent Laid-Open Publication No. 10-2016-0137798 (published on December 01, 2016)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and provides a technical content of a method for producing a ginseng flower fermented product containing a large amount of low molecular weight ginsenoside having excellent physiological activity by fermenting ginseng flower I would like to.

According to an aspect of the present invention, there is provided a method for producing a ginseng flower fermented product, comprising: inoculating a microorganism into a mixture containing ginseng flower, barley, and water and culturing the same.

Further, the mixture is characterized by comprising 1 to 5 parts by weight of ginseng flower, 0.5 to 2 parts by weight of barley, and 5 to 20 parts by weight of water.

In addition, the microorganism is characterized by comprising at least one member selected from the group consisting of Aspergillus oryzae and yeast.

The ginseng flower fermented product is characterized in that it is cultured at a temperature of 25 to 40 DEG C for 48 to 72 hours.

The present invention also provides a cosmetic composition comprising the ginseng flower fermented product produced by the above-described method.

According to the process for producing the fermented product of ginseng flower according to the present invention, the ginseng flower is fermented by using microorganisms, and the content of the low molecular weight ginsenoside having a high absorption rate in the body is improved and the low molecular ginsenoside To thereby produce a ginseng flower fermented product exhibiting an additional variety of physiologically active functions.

Therefore, the ginseng flower fermented product produced by the method of manufacturing the ginseng flower fermented product according to the present invention has a high content of low-molecular ginsenoside, and thus can be effectively used for the production of a cosmetic composition or health functional food.

FIG. 1 shows the results of HPLC analysis of low-molecular ginsenoside contents in the fermented ginseng flower and ginseng flower (control group) prepared by the methods according to Examples 1 to 3.
FIGS. 2 and 3 are the results of HPLC analysis of low-molecular ginsenoside contents in the control group (ginseng flower).
FIG. 4 and FIG. 5 are the results of HPLC analysis of the low-molecular ginsenoside content in the ginseng flower fermented product prepared by the method according to Example 2. FIG.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a ginseng flower fermented product comprising the step of inoculating a microorganism into a mixture containing ginseng flowers and culturing the ginseng flower.

It is preferable that the ginseng flower is removed before or after the flowering of the ginseng or before the generation of the fruit, and it contains a large amount of ginsenoside classified as ginseng saponin. Preferably, the ginseng flower is pulverized ginseng flower pulverized material, thereby increasing the reaction surface area through which the microorganism can react, thereby increasing the yield of fermentation.

The mixture may further comprise barley or malt. Such barley or malt may serve to supply nitrogen or nutrients necessary for the growth of the inoculated microorganism, thereby enhancing the growth of the microorganism and improving the yield of fermentation . The pulverized powder of barley or malt is preferably used, whereby the reaction surface area in which the microorganism can react is widened, and the yield of fermentation can be increased.

The microorganism may be hydrolyzed such as? -Glucosidase,? -Arbinosidase,? -Rhamnosidase, protease, cellulase and the like Enzymes are produced in large quantities to ferment ginseng flowers to break down glycoside bonds in the polymer ginsenosides contained in ginseng flowers to lower molecular weight through hydrolysis and to be absorbed into the human body and having low physiological activity, Microorganisms such as fungi or yeast that can generate a large amount of side can be used in the fermentation process without restriction.

The molds of the Asiaticus such as Aspergillus oryzae , Aspergillus niger , Rhizopus oryzae , Rhizopus japonicus and the like are representative examples of the fungus, such as Aspergillus oryzae , Aspergillus niger , As the yeast, saccharomyces-based microorganisms can be exemplified. Preferably, Aspergillus oryzae , Saccharomyces cerevisiae or a mixture thereof can be used.

In addition, the mixture may contain 1 to 5 parts by weight of ginseng flower and 5 to 20 parts by weight of water, and the microorganism may be inoculated and cultured to produce a ginseng flower fermented product. Preferably, 2 parts by weight of ginseng flower and 10 parts by weight The ginseng flower fermentation product can be prepared by inoculating and culturing 0.1 part by weight of the microorganism into the mixture containing water.

Alternatively, a mixture containing 1 to 5 parts by weight of ginseng flower, 0.5 to 2 parts by weight of barley, and 5 to 20 parts by weight of water may be inoculated with 0.1 part by weight of a microorganism and cultured to produce a ginseng flower fermented product. To 5 parts by weight of maltose, 0.5 to 2 parts by weight of maltose and 5 to 20 parts by weight of water may be inoculated with 0.1 part by weight of a microorganism and cultured to produce a ginseng flower fermented product. More preferably, a mixture containing 2 parts by weight of ginseng flower, 1 part by weight of barley and 10 parts by weight of water may be inoculated with 0.1 part by weight of yeast ( Saccharomyces cerevisiae ) and cultured to produce a ginseng flower fermented product, Ginseng flower fermented product can be prepared by inoculating and culturing 0.1 part by weight of Aspergillus oryzae into a mixture containing 2 parts by weight of ginseng flower, 1 part by weight of malt, and 10 parts by weight of water.

In this step, the fermentation process is carried out at a temperature of 25 to 40 ° C for 48 to 72 hours, thereby improving the yield of fermentation of ginseng flowers by microorganisms. In addition, the ginseng flower fermentation product having a low content of low molecular weight ginsenosides Can be prepared.

Also, in this step, the ginseng flower fermentation product prepared as described above is filtered using a filter paper having a pore size capable of removing microorganisms, or by centrifuging the ginseng flower fermentation product to obtain a supernatant, The residue is removed and a ginseng flower fermentation broth having a high content of low-molecular ginsenosides can be obtained.

In addition, the obtained ginseng flower fermentation broth can be concentrated through a method such as concentration reduction, etc. to produce a concentrated ginseng flower fermentation solution, but is not limited thereto.

Through the above process, the ginseng flower fermented product obtained by fermenting ginseng flower with a microorganism can be obtained from ginsenoside CK, ginsenoside CY, ginsenoside F1, ginsenoside F4, ginsenoside Rb1, ginsenoside Rb2 , Ginsenoside Rb3, ginsenoside Rc, ginsenoside Rd, ginsenoside Rg2s, ginsenoside Rg3s, ginsenoside Rg3r, and ginsenoside Rh4, The low molecular weight ginsenosides have a high bioavailability and a high physiological activity.

Particularly, ginsenoside CK, ginsenoside CY, ginsenoside F4, ginsenoside Rb3, ginsenoside Rc, ginsenoside Rg3s, ginsenoside Rg3r, and ginsenoside Rh4 are low- The ginseng flower fermented product containing such a low molecular weight ginsenoside can be produced by a conventional method in which ginseng flower extract can not be expressed It may exhibit an additional physiological activity function.

Specifically, ginsenoside CK has antioxidative and anti-aging properties, and ginsenoside CY has anti-inflammatory action and platelet aggregation inhibitory action. Ginsenoside F4 exhibits an immunostimulatory and antimicrobial effect, and ginsenoside Rb3 exhibits antioxidant and anticancer activities. In addition, ginsenoside Rc exhibits such effects as sedation, promotion of serum protein synthesis, promotion of adrenocortical hormone secretion, Rg2 exhibits efficacy such as platelet aggregation inhibition and plasmin activation, and ginsenoside Rd improves psoriasis And wrinkle-improving effect. Other low-molecular ginsenosides exhibit excellent physiological activity by exhibiting anticancer activity, antioxidative activity, immunity promotion, and wrinkle improvement.

Therefore, according to the method of manufacturing the ginseng flower fermented product according to the present invention, it is possible to produce a ginseng flower fermented product containing various low molecular weight ginsenosides by fermenting the ginseng flower. In particular, It contains a low-molecular ginsenoside, which is not included, but it has a high content of low-molecular ginsenoside, and it has a great variety of excellent physiology such as anti-cancer, immunity enhancement, skin regeneration, skin soothing, antioxidant, wrinkle improvement, anti- Activity.

The present invention also provides a cosmetic composition comprising the ginseng flower fermented product produced by the above-described method.

When the fermented product of the fermented product of ginseng flower according to the present invention is used as a cosmetic, it can be used as a cosmetic material in the form of purified water, oil, surfactant, humectant, higher alcohol, thickener, chelating agent, An antiseptic, a preservative, a wax, a pH adjusting agent, a perfume or the like may be further added to the cosmetic composition.

The cosmetic composition as described above contains the ginseng flower fermented product manufactured by the method of manufacturing the ginseng flower according to the present invention, and thus has excellent effects on skin regeneration, skin soothing, antioxidation, wrinkle and psoriasis improvement, anti- Do.

The present invention also provides a functional food composition comprising the ginseng flower fermented product prepared by the above-described method for producing a ginseng flower fermented product and containing a large amount of low molecular weight ginsenoside as an active ingredient.

The functional food composition may be prepared by adding the ginseng flower fermented product as it is or by processing it according to a method known to those skilled in the art and adding other food ingredients. The amount of the ginseng flower fermented product added may be adjusted depending on the purpose of the functional food composition Can be suitably determined by those skilled in the art.

The functional food composition may be prepared in the form of capsules, tablets, granules, droppings or tea bags containing the ginseng flower fermented product processed by a conventional food processing method, and may be in the form of antioxidant activity, anti-cancer, antiinflammation, It can be used variously as a functional food for the improvement of skin and beauty, and it can be in the form of beverage, gum, candy, confection, car and the like.

Hereinafter, the present invention will be described in more detail with reference to examples.

The embodiments presented are only a concrete example of the present invention and are not intended to limit the scope of the present invention.

≪ Example 1 >

2 parts by weight of ginseng flower, 1 part by weight of tobacco powder, and 10 parts by weight of water were mixed to prepare a ginseng flower mixture. The resulting ginseng flower mixture was inoculated with yeast ( Saccharomyces cerevisiae ) The yeast was cultured for 72 hours to prepare a ginseng flower fermented product.

The ginseng flower fermented product was filtered with an ultrafiltration membrane having an average pore size of 0.5 ㎛ to prepare a ginseng flower fermentation broth.

≪ Example 2 >

A ginseng flower fermented product was prepared in the same manner as in Example 1 except that the same mixture as in Example 1 was inoculated with Aspergillus oryzae and cultured.

≪ Example 3 >

A ginseng flower fermented product was prepared in the same manner as in Example 1 except that the mixture containing Ginseng flower and water alone was inoculated and cultivated.

<Experimental Example 1> Analysis of content of low molecular weight ginsenoside contained in fermented ginseng flower

The content of low-molecular ginsenosides contained in the ginseng flower fermentation broth was analyzed by an HPLC method. The results are shown in Table 1 and FIG. 1 below. The content of low-molecular ginsenosides in the non- (In the following Table 1 and Fig. 1, the unit is / / mL).

The content of the low-molecular ginsenoside contained in the ginseng flower fermentation broth prepared by the method according to Example 2 and the control group was analyzed by an HPLC method, and the results are shown in FIGS. 2 to 5.

As shown in Table 1 and Fig. 1, it was confirmed that the content of the specific low molecular weight ginsenoside was significantly increased in the ginseng flower fermented product produced by fermentation with either Nuruk or Hwasung ku, compared with the control (Figs. 2 and 3) It was confirmed that undetected low molecular ginsenoside was detected in the ginseng flower.

In addition, when the ginseng flower mixture containing barley and malt which can promote the growth of microorganisms was fermented as in Examples 1 and 2 (Figs. 4 and 5), it was confirmed that the content of the low molecular weight ginsenoside was higher I could.

As a result of this fact, a large amount of ginsenoside contained in ginseng flower can be made into a low molecular weight by a fermentation process using yeast or Hwangguk-gum, so that it can be absorbed by the human body and produce a large amount of low molecular ginsenoside having high physiological activity .

Claims (5)

Culturing a mixture of ginseng flower, barley and water by inoculating yeast. delete delete The method according to claim 1,
Characterized in that the fermented product is cultured at a temperature of 25 to 40 DEG C for 48 to 72 hours. A cosmetic composition comprising a ginseng flower fermented product produced by the method according to any one of claims 1 to 4.

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