KR101961903B1 - Beverage composition for anti-oxidation comprising chrysanthemum flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof - Google Patents

Abstract

The present invention relates to a method for producing a natural fermentation composition in which the antioxidative activity is enhanced by fermentation of a water extract of Chrysanthemum flower by a fermentation with lactic acid bacteria. The fermentation method comprises adding a nutrient source to a chrysanthemum flower water extract and inoculating a Enterococcus sp. There is an excellent effect of providing a lactic acid fermentation broth of an extract of Chrysanthemum chrysanthemum which has increased antioxidant activity and an antioxidant functional beverage using the same.

Description

TECHNICAL FIELD The present invention relates to an antioxidant functional beverage composition containing a lactic acid fermentation broth of Chrysanthemum morifolium and an antioxidant functional beverage composition containing the chrysanthemum flower,

The present invention relates to an antioxidant functional beverage composition containing an extractable chrysanthemum flower fermented extract. More particularly, the present invention relates to an antioxidant functional beverage composition containing distilled water to a single raw chrysanthemum flower to obtain an extract thereof, Which is obtained by inoculating and fermenting a lactic acid bacterium having an antioxidant activity as an active ingredient, and a method for producing the same.

Chrysanthemum is a perennial plant belonging to Compositae. It is divided into large country, small country, small country according to the size of flower and it is classified into seasonal chrysanthemum according to the time of flowering. Chrysanthemum is an edible flower designated by the Ministry of Forestry, and can be used for food such as chrysanthemum, chrysanthemum, and chrysanthemum tea.

Luteolin, apigenin, apignin 7-O-β-D-glucoside and luteolin 7-O-β-D-glucoside are the main components of chrysanthemum flowers. The major components of chrysanthemum flowers are catecholamines such as cu-mambrin A, cumambrin B, arteglasin A and angeloyljadin are known. Chrysanthemum is a functional material of traditional foods and is effective for gastrointestinal, cold, headache, dizziness, hypertension, etc. It has been reported to be effective for virus inhibitory effect, antimicrobial activity and anticancer activity.

In recent years, antifungal activity, anti-ulcer activity, and immunity-promoting activity have been reported in the chrysanthemum, and chrysanthemum flowers and leaves have become popular as health food ingredients.

Natural products are rich in important nutrients such as vitamins, minerals, pigments and various characteristic components, and are known to contribute to health maintenance, improvement, and disease prevention. However, because of poor storage stability, food processing is needed to improve storage and functionality.

When fermented food, the polymer substance is decomposed into a low molecular substance to increase the digestion and absorption rate, to increase the palatability due to the generation of new flavor, and to produce a component having physiological activity, and recent studies on fermented foods are actively proceeding.

Lactic acid bacteria are beneficial to ferment saccharides to obtain energy, to produce a large amount of lactic acid, and to prevent spoilage without producing more than 50% of the consumed sugar as a metabolic product. Lactic acid bacteria are Gram-positive bacteria and they are anaerobic or anaerobic microorganisms with no motility. Most of them are catalase-negative and require various vitamins, amino acids and peptides for growth. In general, the intake of lactic acid bacteria induces an increase in beneficial bacteria that help digestion, absorption, decomposition and excretion of food, thereby improving digestion and improving digestive system diseases (Rolfe, 2000, J Nutr, 130: 396 -402). In addition, there is a nutritional and health promoting effect by synthesis of a useful substance through fermentation of lactic acid bacteria, and various effects such as a dressing action, an immunity enhancing action, an improvement of liver cirrhosis, an anticancer action, a skin cosmetic effect and the like are reported.

Therefore, recently, technologies for converting functional ingredients into bioactive ingredients with high bioavailability by fermenting natural food materials have been continuously developed.

As a prior art related to the present invention, Korean Patent No. 10-1005960 discloses a chrysanthemum tea beverage for enhancing immunity related to extraction after natural fermentation and maturation of yeast with 1: -0117876 discloses an anti-inflammatory cosmetic composition which is prepared by fermenting yeast in a YM medium or MRS medium by mixing gold silver, chrysanthemum, and rhododendron flowers at a weight ratio of 1: 1: 1. Korean Patent Application No. 10-2010-33573 discloses a cosmetic composition for treating atopy of an extract of an extract of an organic solvent such as ethanol on a chrysanthemum leaf and a patent application No. 10-2016-75056 for a cosmetic composition having an antimicrobial flower, a primrose flower, a Jacob flower, 1: 1: 1: 1 weight ratio to obtain a water extract, and inoculating the lactic acid bacteria, the function of improving the skin wrinkles of the extract of Billy extract at 8 ° C for 7 days is known.

However, there is no known technology for fermenting lactic acid bacteria having short-term high-temperature fermentation characteristics to an extract of Chrysanthemum flower monocotyledonous material to enhance antioxidant activity.

 Accordingly, it is an object of the present invention to provide a lactic acid fermentation broth of a chrysanthemum flower water extract which has been remarkably enhanced in antioxidative activity by inoculating a water extract of a single raw chrysanthemum flower with lactic acid bacteria having high-temperature short-term fermentation characteristics.

Another object of the present invention is to provide a health functional food composition containing, as an active ingredient, a lactic acid bacterium fermentation broth having high-temperature fermentation characteristics of the water extract of chrysanthemum flower for a short period.

The above object of the present invention is achieved by a method for producing a chrysanthemum flower comprising: a first step of immersing a chrysanthemum flower in distilled water corresponding to 15 times its weight; A second step of extracting water at a temperature of 30 to 90 ° C for 2 hours with high antioxidant activity; The third step is to inoculate GRC (Generally Recognized As Safe) lactic acid bacteria Enterococcus faecium KCTC 13225 with high temperature and short term fermentation characteristics and to add 0 ~ 5% of glucose and 0 ~ 5% of yeast extract as a nutrient source. The fermentation broth of fermented Lactobacillus japonica, which is fermented through a single raw material, was obtained and its antioxidative effect was evaluated.

The lactic acid fermentation broth of the chrysanthemum flower water extract of the present invention has remarkably enhanced antioxidative effect and has no adverse effect on the human body due to the use of natural harmful nutrition, so that it can be used as a material for health functional food, There is an excellent effect of providing a fermentation liquid which does not contain the fermentation broth.

1 is a diagram showing a schematic process of a process for producing a lactic acid fermentation broth of Chrysanthemum morifolium extract according to the present invention.
2 is a graph showing the measurement results of DPPH radical scavenging activity according to the extraction conditions of the chrysanthemum flower according to the present invention.
FIG. 3 is a graph showing the results of measurement of total polyphenol contents according to the extraction conditions of chrysanthemum flowers according to the present invention. FIG.
4 is a graph showing the results of antioxidant activity of DPPH radical scavenging activity of lactic acid fermentation broth of Chrysanthemum morifolium extract prepared according to the present invention.
FIG. 5 is a graph showing the results of measurement of total polyphenol content of antioxidant activity of lactic acid bacteria fermentation broth of Chrysanthemum morifolium extract prepared according to the present invention. FIG.

The present invention provides a lactic acid fermentation broth of chrysanthemum flower water extract prepared by inoculating a chrysanthemum flower extract extracted from a chrysanthemum flower with water and fermenting the chrysanthemum flower extract, and a functional food composition for enhancing antioxidative activity containing the extract as an active ingredient.

Preferred lactic acid bacteria that can be used according to the present invention are those of the genus Enterococcus or most preferably those of Enterococcus faecium KCTC 13225.

The strain Lactobacullus having excellent fermentation suitability has a long fermentation period at a low temperature to a middle temperature and is not preferable as an organic acid smell.

Also, the method for producing the fermented lactic acid bacteria composition of the present invention can be used by (a) chrysanthemum as a raw material for fermentation by crushing flowers or dried chrysanthemum flowers. (b) Chrysanthemum flower water extract comprises extracting distilled water 15 times at 30 to 90 ° C for 1 to 3 hours, most preferably at 60 ° C for 2 hours by adding distilled water to the chrysanthemum flower. (c) inoculating 1% (w / w) of the lactic acid bacterium according to the present invention to the chrysanthemum flower extract obtained in the above step, adding 0 to 5% of glucose and 0 to 5% of yeast extract as a nutrient source. (d) adding the Enterococcus strain to the medium composition after steps a) and b) faecium (KCTC 13225) to 24 ~ 72 hours to inoculated strains at 35 ~ 40 ℃, most preferably comprising the step of fermenting at 37 ℃ for 48 hours.

The present invention also includes a step of evaluating the antioxidative effect by measuring DPPH radical scavenging activity and total phenol content of lactic acid fermentation broth of Chrysanthemum flowers.

The present invention also provides a result of measuring the number of lactic acid bacteria contained in a fermented product having an antioxidative effect by fermentation broth fermented with lactic acid bacteria.

Hereinafter, the present invention will be described in detail with reference to examples. The following examples are intended to illustrate the invention and are not to be construed as limiting the scope of the invention.

Example 1. Production of chrysanthemum flower extract of the present invention

The chrysanthemum flower used in the present invention is used by pulverizing dried chrysanthemum flower, but the flower can be used. The water extract of Chrysanthemum morifolium was extracted with dried distilled water at 60 ° C for 15 hours. The antioxidant activity and total polyphenol content were the highest when extracted at 60 ° C for 2 hours (FIGS. 2 and 3). After extraction, the water extract of Chrysanthemum chrysanthemum was used as a test material for the filtrate recovered through vacuum filtration.

Example 2. Preparation of lactic acid fermented broth of chrysanthemum flower water extract

Enterococcus faecium KCTC 13225, separately cultivated, was added to the chrysanthemum flower water extract obtained in Example 1 at 10 ⁶ cfu / mL, supplemented with 0 to 5% of yeast extract, 0 to 5% of nitrogen and carbon nutrient And fermented at 37 DEG C for 48 hours at a high temperature of lactic acid bacteria for 40 hours.

Experimental Example 1. Antioxidative activity by DPPH scavenging activity

DPPH (α, α-diphenyl-β-picrylhydrazyl) exists as a radical of the stabilized structure of nitrogen center in the compound. Antioxidant activity can be measured according to the degree of scavenging of the stabilized radical. In the present invention, the DPPH radical scavenging activity was measured by Biosis et al. (1958). 5 mL of DPPH was added to 0.5 mL of each of the samples obtained in Example 1 and Example 2, incubated at room temperature and dark for 30 minutes, and the absorbance at 517 nm was measured and the inhibition rate was calculated by the following equation (1). Vitamin C was used as a positive control.

As a result, as shown in FIG. 4, the antioxidative activity by the DPPH scavenging activity was enhanced by the DPPH scavenging activity of the lactic acid fermented sample of Example 2 as compared with the chrysanthemum flower water extract sample of Example 1.

The lactic acid fermentation broth of Chrysanthemum morifolium prepared according to the present invention was fermented in a medium supplemented with 5% glucose and 5% yeast extract, and the antioxidative activity was increased by more than 30% by lactic acid fermentation with high temperature and short term fermentation characteristics. The range of addition is not limited to the above 5%.

Experimental Example 2: Antioxidant activity by total polyphenol content

Total polyphenol content was determined by the Folin-Denis method (Zhou et al., 1980). 1 mL of each Folin-Ciocalteu's reagent was added to 1 mL of each of the samples of Example 1 and Example 2, and the mixture was allowed to stand for 3 minutes. 1 mL of 10% Na 2 CO 3 solution was added to the mixture and allowed to stand at room temperature for 1 hour. The polyphenol content was quantified.

As a result, as shown in FIG. 5, the total polyphenol content was increased in the samples of the lactic acid bacteria fermented according to Example 2, compared with the sample of the chrysanthemum flower water extract of Example 1.

The antioxidant activity of the lactic acid bacterium fermented by the lactic acid bacteria produced according to the present invention was increased by 65% in the medium supplemented with glucose 5% and yeast extract 5% Is not necessarily limited to 5%.

Experimental Example 3. Measurement of pH and number of lactic acid bacteria

The pH of the chrysanthemum flower water extract obtained in Example 1 of the present invention and the chrysanthemum flower water extract obtained in Example 2 were analyzed. To measure the number of lactic acid bacteria, the sample of Example 2 was suspended in 0.85% sterile physiological saline solution The number of lactic acid bacteria was calculated by measuring the number of colonies after inoculation on the MRS agar medium after dilution by serial dilution method.

Experimental Results As shown in Table 1, the pH of the sample of Example 1 was 5.02 and the pH of the sample of Example 2 was 4.21. As a result, lactic acid fermented by the lactic acid bacteria fermentation of the chrysanthemum flower water extract obtained from Example 2 produced organic acid, and the pH value was decreased to below 4.5. In addition, the result of measurement of the number of the lactic acid bacteria of the sample subjected to the lactic acid fermentation of Example 2 showed an increase in the number of lactic acid bacteria of 10 ⁹ or more by fermentation with lactic acid bacteria at 1.4 x 10 ⁹ cfu / mL.

PH and viable cell count of chrysanthemum flower water extract and fermented lactic acid bacteria PH before fermentation PH after fermentation Viable cell count Enterococcus faecium
KCTC 13225 5.02 4.21 1.4 x 10 ⁹ cfu / mL

Production Example 1 Chrysanthemum flower lactic acid fermented beverage manufacturing

The beverage containing the lactic acid bacteria fermented product of the water extract of Chrysanthemum morifolium obtained according to Example 2 of the present invention was prepared as shown in Table 2 below.

Name of material Chrysanthemum flower extract drink Fermented product of lactic acid bacteria (wt%) of chrysanthemum flower water extract 10.0 Liquid fructose (wt%) 12.0 Dextrin (wt%) 0.5 Citric acid (wt%) 0.13 Calcium lactate (wt%) 1.6 Vitamin C (wt%) 0.03 Sodium tetroxide (wt%) 0.02 Gel sagging (wt%) 0.03 Purified water (wt%) Balance Total (wt%) 100.0

The sensory evaluation was performed on each of 5 male and female randomly selected beverages according to the above Preparation Example using a panel. The control was chrysanthemum flower water extract. The sensory test was performed using a 7-point scaling method. The experimental results are shown in Table 3 below.

Experimental results showed that fermented Lactobacillus fermented by Enterococcus spp. Was the best in color, taste and overall acceptability.

division color flavor Comprehensive preference map Control 4.9 4.8 4.8 Experimental Section 6.2 5.9 6.0

As described above, the present invention provides a fermentation broth in which a water extract is obtained from a chrysanthemum flower, a nutrient source is added thereto, fermented by inoculating lactic acid bacteria having high-temperature short-term fermentation characteristics, It is a very useful invention in the functional food industry.

Claims (1)

A first step (S1) of crushing the dried chrysanthemum flower and extracting it at 60 DEG C for 2 hours to obtain water extraction;
A second step (S2) of inoculating Enterococcus faecium KCTC13225 lactic acid bacteria into the chrysanthemum flower water extract obtained in the first step;
Glucose and yeast extract were added as a nutrient source to the culture medium obtained by inoculating the lactic acid bacterium in the second step, and the mixture was fermented at 37 ° C. for 40 hours at a high temperature for a short period of time to produce a lactic acid bacterium having a lactic acid number of 1.4 × 10 ⁹ cfu / (S3) fermented extract of Lactobacillus plant.

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