KR101936207B1 - Anti-inflammatory herb extracts fermented with Nuruk and its preparing method - Google Patents

Abstract

The present invention relates to a method of preparing a malt-fermented liquid of anti-inflammatory herb extracts, and more specifically, to a malt-fermented liquid of herb extracts and a method of preparing the same. In particular, the malt-fermented liquid of herb extracts, which is prepared by fermenting herb extracts containing Scutellaria extracts, Orostachys japonicus extracts, and wild rice extracts with a malt culture broth, shows excellent antioxidant actions and anti-inflammatory actions and barely has cytotoxicity, thereby being suitably used as a cosmetic material. The method of preparing the malt-fermented liquid comprises: step (A) in which ground herb materials containing ground Scutellaria, ground Orostachys japonicus, and ground wild rice are extracted with hot purified water and filtered to yield herb extracts; step (B) in which 1-3 parts by weight of malt are mixed with respect to 100 parts by weight of purified water and cultured at 24-30°C for 2-6 hours to yield the malt culture broth; and step (C) in which 5-20 parts by weight of the malt culture broth are mixed with 100 parts by weight of the herb extracts, and the mixture is fermented at 24-30°C for 2-24 hours to yield the malt-fermented liquid.

Description

FIELD OF THE INVENTION [0001] The present invention relates to an anti-inflammatory herbal extract fermented with Nuruk and its preparing method,

The present invention relates to a fermentation broth of an anti-inflammatory herbal medicine extract and a method for producing the fermentation broth. More specifically, the present invention relates to a fermentation broth comprising a mixture of a golden extract, The present invention relates to a yeast fermentation broth of herbal medicine extract suitable for use as a cosmetic raw material, and a method for producing the same.

In the human body, the skin is directly exposed to the external environment. When exposed to excessive ultraviolet rays or pollutants, skin irritation such as erythema, edema, itching, and inflammatory reaction are induced. Such skin troubles not only hurt appearance, but are also known to cause secondary skin pigmentation of substances produced during the inflammatory process, and promote the collapse of skin elastic fibers, thereby increasing skin wrinkles.

The nonsteroidal anti-inflammatory agent (NSAIDS), which is conventionally widely used for the treatment of inflammatory diseases of the skin, is an enzyme activity which is involved in the biosynthesis of prostaglandin from arachidonic acid called cyclooxygenase (COX) And exhibit antiinflammatory action. It has been reported that when it is used regularly for a long period of time, it causes various side effects.

In the case of cosmetic materials used to protect the skin and make the skin beautify and clean, it is very important not only the efficacy but also the safety because it needs to be used almost daily for a long period of time unlike medicines. Therefore, studies on raw materials derived from natural materials derived from fermented herbal medicine extracts, which are known to have antiinflammatory effects, have been attempted rather than conventional chemical antiinflammatory agents.

For example, in Korean Patent Registration No. 10-1485896 (Jan. 19, 2015), black tea is first fermented into Saccharomyces sp., Followed by secondary and tertiary fermentation with glucone acetobacterium and Bacillus sp. And a cosmetic composition for improving antioxidant, antiinflammation and atopic ecstasy, which comprises a tea fermentation broth as an active ingredient. In Patent Registration No. 10-1634670 (Jun. 23, 2016), a Pediococcus Acidyllactic J9 strain An anti-inflammatory or anti-allergic cosmetic composition containing an extract of a mistletoe fermented by fermentation is introduced. In Patent Registration No. 10-1705692 (Feb. 06, 2017) An anti-inflammatory functional cosmetic composition is disclosed.

When the herbal medicine is fermented using the microorganism, the toxicity of the herbal medicine ingredient is generally decreased by the metabolism of the microorganism, while the beneficial pharmacological effect and bioavailability of the herbal medicine ingredient are improved. Recently, herbal fermented cosmetics, which use the fermentation technology of microorganisms to increase the efficacy of herbal medicine ingredients, are attracting attention in the market.

On the other hand, the anti-inflammatory action of gold, persimmon, and red ginseng is already known. That is, a cosmetic composition having an antioxidant or anti-inflammatory effect containing an extract of gold and mulberry mixture as an active ingredient is disclosed in Korean Patent Registration No. 10-1485104 (Jan. 15, 2015), and Patent Document 10-2013- 0072661 (Jul. 02, 2013) discloses an antiinflammatory composition containing a fraction of dichloromethane of Wansong as an active ingredient. Japanese Patent Application Laid-Open No. 10-2016-0080513 (Jul. 08, 2016) An anti-inflammatory composition comprising an extract as an active ingredient is disclosed.

However, all of the conventional compositions disclosed in the above patents are used independently of each other without fermentation process of gold, watson or japan extract. Especially, when the herbal extract is fermented, , And furthermore, the specific efficacy increases. Therefore, conventional compositions as described above are not yet suitable for use as cosmetic raw materials.

Patent Registration No. 10-1485104 (Jan. 15, 2015) Patent Publication No. 10-2013-0072661 (Jul. 02, 2013) Patent Publication No. 10-2016-0080513 (Jul. 08, 2016)

Accordingly, an object of the present invention is to provide a herbal composition comprising a herbal extract which is conventionally mixed with a golden extract, a herbal extract and a ginseng extract, which are known to have antioxidant and anti-inflammatory effects, Thereby providing a fermentation broth.

It is another object of the present invention to provide a method and a device for analyzing the effect of fermentation by using a Fourier transform ion cyclotron resonance mass spectrometer (FT-ICR Mass) analysis system and a natural material database, And a method for producing the yeast fermentation broth suitable for use as a cosmetic raw material.

The yeast fermentation broth of the anti-inflammatory herbal medicine extract according to the present invention is characterized in that the herbal medicine extract obtained by mixing 50-150 parts by weight of the Wassong extract and 50-150 parts by weight of the Gypsum extract with respect to 100 parts by weight of the golden extract is fermented with a nutrient culture solution.

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The present invention also provides a method for producing yeast fermentation broth, which comprises hydrolyzing a crude herb powder mixed with 50 to 150 parts by weight of a ground powder and 50 to 150 parts by weight of a ground powder per 100 parts by weight of golden ground powder, Thereby obtaining an herbal extract; (B) mixing 1 to 3 parts by weight of yeast with 100 parts by weight of purified water, and culturing the mixture at a temperature of 24 to 30 DEG C for 2 to 6 hours to obtain a nutrient culture; A step C in which 5 to 20 parts by weight of the nutrient broth is mixed with 100 parts by weight of the herbal medicine extract and the mixture is fermented at a temperature of 24 to 30 DEG C for 2 to 24 hours to obtain a yeast fermented broth; And the like.

The anti-inflammatory herbal medicine extract according to the present invention has an antioxidant and anti-inflammatory function which is enhanced by the metabolism of various enzymes contained in the koji, and the gold extract, The cytotoxicity of the cells is reduced.

Therefore, when the yeast fermentation broth is used as a cosmetic raw material, skin whitening and anti-aging effects as well as skin troubles such as acne and atopy are improved, and it is expected that there will be no side effects even for long-term use. However, the use of the yeast fermentation broth according to the present invention is not limited to the raw materials of cosmetic raw materials, and may be used as medicinal or health food products if necessary.

Hereinafter, the present invention will be described in detail. For reference, in the present invention, the term 'herb pulverized product' means finely pulverized at least one of dried gold, woongsong and pulp, and 'crude drug extract' means a solution obtained by extracting the herb pulverized product with purified water Means a culture solution in which the yeast is cultured in purified water, and the 'yeast fermentation solution' means a solution obtained by fermenting the herbal medicine extract with the yeast culture solution.

In addition, the 'golden fermentation liquid' means that only the golden extract is fermented with the nutrient culture solution (the same applies to the 'woongseong fermentation broth' and 'julap fermented broth') and the 'mixed fermentation broth' Means fermented with a culture medium.

The yeast fermentation broth of the anti-inflammatory herbal medicine extract according to the present invention is obtained by fermenting a herbal medicine extract obtained by mixing a golden extract, a wilt extract and a ginseng extract with a nutrient broth. According to a preferred embodiment of the present invention, the herbal medicine extract is a mixture of 50-150 parts by weight of the Wakoshi extract and 50-150 parts by weight of the extract of Ganoderma lucidum extract in 100 parts by weight of the gold extract.

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Description of the herbal medicine raw materials constituting the herbal medicine extract First, golden (Skullcap) is a perennial herbaceous herb which lives in Korea, China, Mongolia and eastern Siberia. It grows up to 20 ~ 60cm in height. There are hairs on the stems, branches are split, and in July-August, they bloom with purple flowers which are shifted to one side by gun inflorescence. Gold has a sedative that alleviates the excitement of the central nervous system. Baikalin and baicalein inhibit platelet clotting and have excellent anti-inflammatory action, thus preventing atherosclerosis. . In addition, the gold extract has an effect of inhibiting the release of the chemical transfer substance by the stimulation of the antigen, and thus is used as a raw material for cosmetics which improves the allergic constitution.

Next, it is also called Orostachys, which means pine trees attached to rocks. The shape of the bud resembles the shape of the part corresponding to the male flower of the pine tree. It is also called 'tile mushroom' because it is a plant commonly found in old expensive tiles. It has been known for a long time that various kinds of oligosaccharides and aflatoxin B1 (especially Aflatoxin B1) present in Waksong are known to be good for severe skin diseases such as atopy.

Finally, Manchurian wild rice is a perennial plant that grows around rivers, rivers and puddles. Leaves and roots of Julpul are used for medicines such as diabetes, hypertension, paralysis, heart disease, constipation, obesity, arteriosclerosis, and it is said to have the effect of releasing poison in the body and protecting colon and stomach. And it is said that it is useful for the treatment of various inflammation and the improvement of the skin disease by eliminating the toxins while discharging the waste material by continuously taking the medicine.

On the other hand, yeast is a kind of fungi with enzymes that make traditional sake in our country and propagated in grains. It has various bacteria, yeast and molds attached to it in the natural state, and induces the production of amylase, glucosidase and protease . Therefore, by using such koji complex enzymes, it is possible to alleviate or decompose toxic components contained in the herbal medicine extracts, that is, the golden extract, the fresh goose extract and the ginseng extract, and furthermore, the polyphenol glycosides The antioxidant efficacy of polyphenols can be activated by bioconversion in glycoside form.

In addition, kojic acid has been widely used as a whitening material for cosmetics since the 1980's. Therefore, when the herbal medicine extract is fermented with the nutrient culture solution, the whitening effect of the kojic acid, the antioxidant effect of the polyphenol, and the anti-inflammatory action inherent to the herbal medicine ingredient act synergistically with each other, It is anticipated that it will be possible to produce a cosmetic raw material having an anti-inflammatory effect and a skin trouble improving effect.

A specific method for producing the yeast fermentation broth according to the present invention includes the following steps A to C. First, in step A, the crude powdered product, which is a mixture of the ground powder, the ground powder and the crushed pulp, is hydrothermally extracted with purified water and then filtered to obtain a herbal extract.

Preferably, 50 to 150 parts by weight of the ground pulverized product and 50 to 150 parts by weight of the ground pulverized product are mixed with 100 parts by weight of the gold ground product.

In addition, the herbal medicine extract is preferably prepared by adding 100 parts by weight of the herbal medicine pulverized product to 2,000 to 3,000 parts by weight of purified water and extracting at a temperature of 50 to 80 ° C for 20 to 30 hours. If the extraction temperature of the herbal medicine extract is less than 50 캜 in step A, there is a possibility that the effective components contained in the herb powder can not be extracted sufficiently. On the contrary, when the extraction temperature exceeds 80 캜, Is volatilized or decomposed.

In the next step B, 1 to 3 parts by weight of koji is mixed with 100 parts by weight of purified water, and the mixture is cultured at a temperature of 24 to 30 DEG C for 2 to 6 hours, followed by filtration to obtain a nutrient culture liquid. If the amount of the koji is less than 1 part by weight, the amount of the complex enzymes contained in the koji is too small to sufficiently cultivate the koji, and conversely, if the amount exceeds 3 parts by weight, the koji culture becomes too turbid to produce an effective koji culture There is a difficult problem.

If the culture temperature of the nutrient broth is less than 24 캜 or more than 30 캜, the culture rate may be delayed, or the enzyme of yeast or the activity of some microorganisms may be inhibited and the fermentation may not proceed normally.

Finally, in Step C, 5 to 20 parts by weight of the nutrient broth is mixed with 100 parts by weight of the herbal medicine extract, and the mixture is subjected to fermentation at a temperature of 24 to 30 DEG C for 2 to 24 hours, preferably 5 to 8 hours To obtain the yeast fermentation broth of the present invention.

If the content of the nutrient broth is less than 5 parts by weight in step C, there is a fear that the production efficiency of the effective ingredient required for antioxidative and anti-inflammatory effects is decreased due to the insufficient efficacy of the koji. On the other hand, There is a possibility that the production of the active ingredient necessary for the antioxidant and anti-inflammatory effect is decreased.

Meanwhile, according to the results of the FT-ICR Mass analysis conducted by the present inventors, in the fermentation broth of stage C, new effective components are generated or disappear as the fermentation time elapses due to the metabolism of enzymes contained in the koji. Therefore, the fermentation broth showed a significant difference in antioxidant activity and antioxidant activity according to the fermentation time, but did not significantly affect the cytotoxicity. The fermentation time is effective for 2 to 24 hours, but is most preferably 5 to 8 hours.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments. However, the following examples illustrate the present invention in more detail, and the scope of protection of the present invention is not limited by these examples.

[ Manufacturing example  1] Preparation of herbal medicine extract

The dry golden roots, the warships outpost, and the leafy leaves were crushed finely with a grinder, and each of the crushed herb extracts was divided into three 5-liter containers each in an amount of 100 g, and 2,900 g of purified water was added to each of the containers. The crude herbal powder and purified water were thoroughly mixed and then subjected to hot-water extraction at 70 ° C for 24 hours, followed by filtration through a 6 μm watt filter (whatman # 3) to prepare a golden extract,

In addition, a mixed ground product was prepared by mixing the ground roots of ground roots, the powdery ground wastes, and the ground roots with the same weight ratio. The mixed ground product was hydrothermally extracted by the same method and then filtered to prepare a mixed extract.

[ Manufacturing example  2] Preparation of nutrient broth

40 g of koji and 1960 g of purified water were added to the fermentation vessel and cultured in a 26 ° C incubator for 2 hours, followed by filtration through a 6 μm watt filter (whatman # 3) to prepare a koji culture.

[ Manufacturing example  3] Preparation of yeast fermentation broth

100 parts by weight of the golden extract prepared in Preparation Example 1 and 10 parts by weight of the nutrient culture of Preparation Example 2 were placed in a fermenter and fermented at 26 ° C for 2 hours, 4 hours, 6 hours and 24 hours The culture broth was sampled at each time point. Each of the above samples was subjected to primary filtration under a reduced pressure of 10 μm, followed by secondary filtration with 0.45 μm filter paper to prepare four kinds of golden fermentation broth per fermentation time.

Four kinds of the Wassong fermentation broth, the fermented fermented broth and the fermented broth were prepared by the same method as the preparation method of the golden fermentation broth, respectively.

[ Experimental Example  One ] Antioxidant power  exam

The DPPH radical scavenging activity of the fermented broth fermented broth, fermented broth, fermented broth and mixed fermented broth prepared in Preparation Example 3 were measured to examine antioxidant activity of the fermented broth of the present invention. DPPH (1,1-diphenyl-2-picrylhydrazyl) used in the measurement test was purchased from Sigma Chemical Co. (St. Louis, Mo., USA) The fermentation broth was mixed at a ratio of 1: 1 (v / v), reacted at 37 ° C for 30 minutes, and absorbance was measured at 517 nm.

The antioxidant activity of each sample was calculated by the equation " [1- ( absorbance of sample added / absorbance of non- additive )] × 100 ", and the electron donating ability (%) was calculated. Methanol was added to the control instead of the sample, Vitamin C was used.

As shown in the following Table 1, when the fermentation was carried out for 6 hours, the antioxidative capacity was the highest in both the fermented broth and fermented broth, golden fermented broth, and mixed fermented broth. When the fermentation time reached 24 hours, Of the total population.

Comparison of antioxidant capacity by fermentation time division Fermentation time DPPH scavenging activity (%)
Golden fermentation liquid
(100 ug / m)
2 hours 23.8 4 hours 32.4 6 hours 36.8 24 hours 24.2
Wastewater fermentation liquid
(100 ug / m) 2 hours 38.2 4 hours 42.6 6 hours 42.2 24 hours 24.6
Fermented juice
(100 ug / m)
2 hours 18.4 4 hours 22.8 6 hours 32.5 24 hours 16.2
Mixed fermentation broth
(100 ug / m)
2 hours 43.0 4 hours 53.1 6 hours 63.3 24 hours 52.6

[ Experimental Example  2] Anti-inflammatory test

The anti-inflammatory activity was measured by the hyaluronidase (HAase) activity inhibition assay for each of the fermented broth, fermented broth, golden fermented broth and mixed fermented broth of Preparation Example 3. That is, N-acetylglucosamine formed from sodium-hyaluronic acid (HA) is transformed into a glucucazoline derivative and then developed with p-dimethyl aminobenzaldehyde (DMAB) to measure the absorbance.

0.05 ml of HAase (8,000 U / ml) dissolved in 0.1 M sodium acetate buffer (pH 3.5) and 0.1 ml of the yeast fermentation broth were mixed and reacted at 37 ° C for 20 minutes. 12.5 mM CaCl ₂ 0.1 ml were mixed and reacted again for 20 minutes. Hyaluronic acid (12 mg / ml) dissolved in 0.1 M sodium acetate buffer (pH 3.5) was added to the reaction mixture and reacted for 40 minutes. 0.1 ml of 0.4 N potassium tetraborate and 0.4 N NaOH solution were added to 0.1 ml of the reaction mixture. Lt; / RTI > for 1 minute and cooled.

3 ml of the DMAB reagent was added as a coloring reagent to the reaction product thus obtained, and reacted at 37 ° C for 20 minutes. Then, the absorbance was measured at 585 nm to calculate the inhibitory activity. The anti-inflammatory HAase inhibition rate (%) was calculated by the formula of " HAase inhibition rate (%) = (absorbance of one sample added group) × 100 / absorbance of no added group ".

As shown in the following Table 2, all of the yeast fermentation broths showed the best anti-inflammatory activity when the fermentation time was 6 hours. When the fermentation time was over 24 hours, the anti-inflammatory activity was remarkably decreased similarly to the antioxidant activity.

Comparison of anti-inflammatory effect by fermentation time division Incubation time HAase inhibition rate (%)
Golden fermentation liquid
(100 ug / m)
2 hours 8.2 4 hours 12.8 6 hours 30.5 24 hours 20.0
Wastewater fermentation liquid
(100 ug / m) 2 hours 8.6 4 hours 13.4 6 hours 40.5 24 hours 32.6
Fermented juice
(100 ug / m)
2 hours 2.4 4 hours 17.4 6 hours 42.2 24 hours 24.5
Mixed fermentation broth
(100 ug / m)
2 hours 13.5 4 hours 28.7 6 hours 46.9 24 hours 44.1

[ Experimental Example  3] Cytotoxicity test

The cytotoxicity of the yeast fermentation broth according to the present invention was examined and the cytotoxicity was tested according to the MTT assay in order to determine an appropriate concentration. HS68 Fibroblast cells were seeded in a 24-well plate at 3 × 10 4 cells and cultured overnight. After culturing for 2 days, 200 μl of 5 mg / ml MTT reagent was treated and incubated in a 37 ° C CO ₂ incubator for 3.5 hours. The medium was carefully removed, 1 ml of DMSO was added, cell solubilization was carried out in a shaking incubator for 15 minutes, and the absorbance was measured at 595 nm.

As shown in Table 3, the cell viability (%) varies depending on the type and fermentation time of the yeast fermentation broth, but no significant cytotoxicity was observed in all the fermentation broths. After culturing for 24 hours, it was confirmed that the cytotoxicity was slightly increased in all yeast fermentation broth.

Comparison of cytotoxicity by fermentation time division Fermentation time Cell survival rate (%)
Golden fermentation liquid
(100 ug / m) 2 hours 99.4 4 hours 92.2 6 hours 93.5 24 hours 75.5
Wastewater fermentation liquid
(100 ug / m)
2 hours 94.0 4 hours 96.2 6 hours 84.4 24 hours 86.2
Fermented juice
(100 ug / m)
2 hours 94.8 4 hours 82.8 6 hours 99.4 24 hours 85.0 Mixed fermentation broth
(100 ug / m)

2 hours 92.4 4 hours 93.8 6 hours 88.2 24 hours 90.5

[ Experimental Example  4] Analysis of change of active ingredient with time of fermentation

For the koji fermentation broth of Preparation Example 3, the changes in the effective components of fermentation time were analyzed using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR Mass) and the natural material database of Korea Basic Science Institute. The FT-ICR-Mass analyzer is a device that can analyze various constituents in herbal medicine extracts through comparison of mass spectrometry. Especially, the FT-ICR-Mass analyzer is able to analyze changes of effective components before fermentation of herbal medicine extract and fermentation time . However, in order to effectively analyze the FT-ICR-Mass analysis results, it is necessary to operate a database containing a wide range of natural material data.

The FT-ICR-Mass analyzer first obtains mass / charge peaks for major constituents, calculates molecular formula (Molecular-Formula) and ionization-adducts corresponding to each peak, Except ionization information, it is searched whether there is a chemical molecular structure corresponding to the remaining molecular formula.

Using the information thus obtained, information on the taxonomy and major known constituents of the herbal medicine extracts of the analyzed herbal extracts and data on the isotopic masses are comprehensively analyzed. Among the filtered data, 350,000 kinds of natural materials database held by Molecular Design Research Institute are used to find information about the effective ingredient before fermentation and the newly generated active ingredient with the passage of fermentation time.

As a result of the test using the FT-ICR-Mass analyzer, as shown in the following Table 4, in the case of the golden fermentation broth, 8 pieces after 4 hours of fermentation, 15 pieces after 6 hours, and 53 pieces after 24 hours , And it was confirmed that the mixed fermentation broth produced 42 effective components after 4 hours of fermentation, 60 after 6 hours, and 86 effective components after 24 hours of fermentation.

Changes in new active ingredients by fermentation time
division Number of active ingredients before fermentation
Number of new active ingredients 2 hour fermentation 4 hour fermentation 6 hours fermentation 24-hour fermentation Golden fermentation liquid 21 13 8 15 53 Wastewater fermentation liquid 0 One 0 0 0 Fermented juice One 2 0 4 4 Mixed fermentation broth 23 35 42 60 86

In Table 4, the new effective components of the fermented broth and fermented broth were confirmed to be relatively small compared to the fermented fermented broth in the case of the fermented broth. In the case of the fermented broth, many components were already stored in the existing natural material database, However, in the case of the Wassong fermentation broth and the fermented broth, there is not much research result on the constituents, and since the number of the beneficial components registered in the natural material database is relatively small, It is presumed that many were not confirmed.

As a result of the above FT-ICR-Mass analysis, a new effective ingredient is generated as the fermentation time elapses. However, these effective ingredients may be decomposed and destroyed. This fact is also consistent with the fact that different results are obtained depending on the fermentation time in the efficacy experiments of Experimental Examples 1 to 3 above. In addition, it was found that much more effective components were produced in the fermented broth fermented in the fermented state in the fermented state when the fermented broth was fermented independently from the fermented broth, the feed fermented broth and the fermented broth.

In conclusion, the fermentation time of the fermented yeast fermentation broth, which is the main component of the fermented broth of the herbal medicine extract according to the present invention, can be 2 to 24 hours, but preferably 5 to 8 hours, particularly 6 hours, Respectively. Table 5 summarizes some of the novel active ingredients produced when the fermented broth of the present invention is fermented for 6 hours.

The main new active ingredient of the mixed fermentation broth according to the present invention constitutional formula Chemical name Molecular formula Action effect

8-Glucosyl-5,7-
dihydroxyflavone C21H20O9 Free radical scavenger
Antioxidant
Radioprotector
Anti-hypercholesterolemic
Chemopreventive

6-Glucosyl-5,7-
dihydroxyflavone C21H20O9 Free radical scavenger
Antioxidant
Radioprotector
Chemopreventive
Anti-hypercholesterolemic

Wogonoside C22H20O11 Free radical scavenger
Antioxidant
Chemopreventive
Anti-hypercholesterolemic
Anti-inflammatory
Skin whitener

Oroxylin A 7-O-beta-D-glucoside C22H20O11 Free radical scavenger
Antioxidant
Anti-hypercholesterolemic
Chemopreventive
Anti-inflammatory

Baicalin methyl ester C22H20O11 Free radical scavenger
Antioxidant
Anti-hypercholesterolemic
Chemopreventive
Anti-inflammatory

Wogonin-7-OD-
glucoronide C22H20O11 Chemopreventive
Anti-inflammatory

6-C-alpha-L-arabinose
pyranosyl-8-C-beta-D-
glucopyranosylchrysin C26H28O13 Free radical scavenger
Antioxidant
Chemopreventive
Radioprotector
Anti-hypercholesterolemic

Chrysin-3-C-alpha-
arabinopyranosyl-8-C-
beta-glucopyranoside C26H28O13 Free radical scavenger
Anti-hypercholesterolemic
Radioprotector
Chemopreventive

8-Arabinopyranosyl-6-
glucopyranosyl-5,7-
dihydroxyflavone C26H28O13 Free radical scavenger
Antioxidant
Chemopreventive
Radioprotector
Anti-hypercholesterolemic

6-Aminopyranosyl-8-
glucopyranosyl-5,7-
dihydroxyflavone C26H28O13 Free radical scavenger
Antioxidant
Chemopreventive
Radioprotector
Anti-hypercholesterolemic

(E) -martynoside C31H40O15 Free radical scavenger
Chemopreventive
Anti-hypercholesterolemic
Anti-inflammatory

alpha, alpha-Trehalose C12H22O11 Antioxidant
Anti-inflammatory
Radioprotector
Anti-hypercholesterolemic

Stearidonic acid C18H28O2 Anti-inflammatory
Anti-hypercholesterolemic

(9Z, 12Z, 15Z) -Octadeca
트리노노酸 C18H30O2 Anti-inflammatory
Anti-hypercholesterolemic

Menaquinol C21H26O2 Antioxidant
Anti-inflammatory

Abscisic acid glucose ester C21H30O9 Chemopreventive
Anti-inflammatory

Rotenone C23H22O6 Chemopreventive
Anti-inflammatory

Brassinolide C28H48O6 Anti-inflammatory

Claims (7)

Wherein the herbal medicine extract obtained by mixing 50-150 parts by weight of the extract of Wassong with 50-150 parts by weight of the extract of Ganoderma lucidum is fermented with a nutrient broth to 100 parts by weight of the golden extract.
delete delete 50 to 150 parts by weight of the ground powder and 50 to 150 parts by weight of the pulverized ground product are mixed with 100 parts by weight of the ground powder to obtain a herbal extract;
(B) mixing 1 to 3 parts by weight of yeast with 100 parts by weight of purified water, and culturing the mixture at a temperature of 24 to 30 DEG C for 2 to 6 hours to obtain a nutrient culture;
A step C in which 5 to 20 parts by weight of the nutrient broth is mixed with 100 parts by weight of the herbal medicine extract and the mixture is fermented at a temperature of 24 to 30 DEG C for 2 to 24 hours to obtain a yeast fermented broth;
Wherein the anti-inflammatory herbal extract is selected from the group consisting of:
delete The herbal medicine extract according to claim 4, wherein the herbal medicine extract of step A is added to 2,000 to 3,000 parts by weight of purified water per 100 parts by weight of the herbal medicine powder and extracted at a temperature of 50 to 80 ° C for 20 to 30 hours. A method for producing an inflammatory herbal medicine extract koji fermentation liquid.
[Claim 5] The method according to claim 4, wherein the koji fermentation broth obtained in step C is obtained by fermenting a mixture of the herbal extract and the nutrient culture solution for 5 to 8 hours.