KR101988255B1 - Fraction of fermented product using omeginuruk having antioxidative, antihypertensive and whitening activity and method of preparing the same - Google Patents

Abstract

The present invention relates to a process for producing the Omegi-Kogaku fermentation fraction having antioxidant, antihypertensive or whitening activity, and the use of the Omegi-Kogaku fermentation fraction thus produced. Specifically, the process for producing the fermentation broth of Omegi Oil according to the present invention comprises the steps of: (a) preparing a fermentation product using omega noodles; (b) obtaining a fermentation product having a molecular weight of 1 kDa or less from the fermentation product of step (a); And (c) fractionating the fermented product obtained in the step (b) by column chromatography. The fermented fraction of Omegigi produced by the above method has excellent antioxidant, antihypertensive or whitening activity Can be used for health functional foods, cosmetics and medicines.

Description

FIELD OF THE INVENTION The present invention relates to a fermentation broth of Omegi Valley having antioxidant, antihypertensive and whitening activity and a method for preparing the same,

The present invention relates to a fermented product of Omegi, having antioxidant, antihypertensive and whitening activity, fractions of the fermented product and a process for producing the same.

Omegi is a yeast that is used in omega technology. It is used in Jeju province for the manufacture of omega and japanese rice wine. In Jeju, rice has been used as a stock and barley and rice as stocks.

On the other hand, yeast has been produced by breeding many kinds of microorganisms such as fungi, yeast, and fungi in a natural state. Since the distribution of microorganisms differs depending on the type of yeast, enzyme activity, yeast content and alcohol fermentation ability by microorganisms are changed Products manufactured according to yeast can exhibit different functions, and yeast has been reported to have a large effect.

Therefore, fermented products using such yeast have useful physiological activities in the body, and various functional products utilizing yeast are being actively developed.

Generally, fermentation refers to a process in which a microorganism decomposes an organic material using an enzyme of its own, and the product obtained through fermentation is useful for the human body. Recently, the development of various fermented products has been continuing. Especially, in the era of modernization, as the social trend that emphasizes health is more deepened, consumers are increasingly interested in products having high stability and high functionality.

Thus, the present inventors have established a process for producing a specific fraction having excellent antioxidant, antihypertensive and whitening activity from fermented products using Omega-Goku, and confirmed its activity.

Korean Patent Publication No. 10-2012-0071932 Korean Patent No. 10-1531996

Accordingly, an object of the present invention is to provide a process for producing the Omega-3 fermentation fraction having antioxidant, antihypertensive or whitening activity.

It is another object of the present invention to provide an antioxidant, antihypertensive or whitening food composition containing the Omega-3 fermented product or the Omega-3 fermented product as an active ingredient.

It is still another object of the present invention to provide a cosmetic composition for antioxidant or skin whitening comprising an Omega-3 fermented product or an Omega-3 fermented fraction as an active ingredient.

In order to accomplish the object of the present invention, the present invention provides a method for producing a fermented product, comprising the steps of: (a) (b) obtaining a fermentation product having a molecular weight of 1 kDa or less from the fermentation product of step (a); And (c) fractionating the fermentation product obtained in the step (b) by column chromatography to produce a fermentation broth of Omegi Valley having antioxidant, antihypertensive or whitening activity.

In one embodiment of the present invention, the fermented product of step (a) may be a fermented product produced by fermenting the fermented product at 20 to 45 ° C. for 7 days to 21 days using Omega Curve.

In one embodiment of the present invention, the fractionation in step (c) may be performed by fractionating a concentration gradient using a mixed solvent of distilled water containing 0.1% formic acid and acetonitrile containing 0.1% formic acid.

In one embodiment of the present invention, the fraction obtained by setting the mixed solvent concentration gradient of distilled water containing 0.1% formic acid: acetonitrile containing 0.1% formic acid to 11.8 to 13.6: 88.2 to 86.4 exhibited antihypertensive activity and whitening activity Lt; / RTI >

In one embodiment of the present invention, the fraction obtained by adjusting the mixed solvent concentration gradient of distilled water containing 0.1% formic acid: acetonitrile containing 0.1% formic acid to 16.4 to 18.0: 83.6 to 82.0 may be one having antioxidative activity have.

Further, the present invention provides an antioxidant, antihypertensive or whitening food composition comprising the Omega-3 fermented product or the Omega-3 fermented fraction as an active ingredient.

In one embodiment of the present invention, the fraction is obtained by performing column chromatography on Omegigok's fermented product having a molecular weight of 1 kDa or less, and is obtained by dissolving 0.1% formic acid-distilled water: acetonitrile containing 0.1% formic acid The fraction obtained by setting the mixed solvent concentration gradient to 11.8 to 13.6: 88.2 to 86.4 may be one having antihypertensive activity.

In one embodiment of the present invention, the fraction is obtained by performing column chromatography on Omegigok's fermented product having a molecular weight of 1 kDa or less, and is obtained by dissolving 0.1% formic acid-distilled water: acetonitrile containing 0.1% formic acid The fraction obtained by setting the mixed solvent concentration gradient at 16.4 to 18.0: 83.6 to 82.0 may be one having antioxidative activity.

The present invention also provides a cosmetic composition for antioxidant or skin whitening comprising an Omega-3 fermented product or an Omega-3 fermented fraction as an active ingredient.

In one embodiment of the present invention, the Omega-type fermentation fraction is obtained by performing column chromatography on a Omegi type fermented product having a molecular weight of 1 kDa or less, and is characterized in that 0.1% formic acid-containing distilled water: 0.1% formic acid- The fraction obtained by setting the mixed solvent concentration gradient of acetonitrile to 11.8 to 13.6: 88.2 to 86.4 may be one having a whitening activity.

In one embodiment of the present invention, the fraction is obtained by performing column chromatography on Omegigok's fermented product having a molecular weight of 1 kDa or less, and is obtained by dissolving 0.1% formic acid-distilled water: acetonitrile containing 0.1% formic acid The fraction obtained by setting the mixed solvent concentration gradient at 16.4 to 18.0: 83.6 to 82.0 may be one having antioxidative activity.

The process for producing the fermentation fraction of Omega-Kugi according to the present invention comprises the steps of: (a) preparing a fermentation product using omega-3; (b) obtaining a fermentation product having a molecular weight of 1 kDa or less from the fermentation product of step (a); And (c) fractionating the fermented product obtained in the step (b) by column chromatography. The fermented fraction of Omegigi produced by the above method has excellent antioxidant, antihypertensive or whitening activity Can be used for health functional foods, cosmetics and medicines.

Fig. 1 shows a photograph of Omega Music produced in an embodiment of the present invention.
FIG. 2 is a schematic view showing a process for preparing a fraction from a fermented product using Omega-3 gypsum in one embodiment of the present invention.
FIG. 3 is a chromatogram showing the fractionation of the fermented product using Omega-Gog by HPLC column chromatography.
Fig. 4 shows the results of analysis of the antioxidative activity of the fractions of the Omega-3 fermented product of the present invention.
FIG. 5 shows the results of analysis of the antihypertensive activity of the fractions of the fermented product of Omega-3 according to the present invention.
Fig. 6 shows the results of analysis of the whitening activity of the fractions of the Omegi-type fermented product of the present invention.

The present invention relates to a fermented product of Omegigok and a fermented product of Omegi Goggles having excellent antioxidant, antihypertensive and whitening activity while investigating a raw material for functional foods, cosmetics and pharmaceuticals excellent in antioxidant, antihypertensive and whitening activity Respectively.

As described in the prior art, Omegi is a yeast commonly used in the manufacture of alcoholic beverages, and is mainly used in the manufacture of local sake in Jeju Province.

In the present invention, a fermented product was prepared using this Omega Gage. Particularly, it was confirmed that a fermented product having a molecular weight of 1 kDa or less was excellent in antioxidant, antihypertensive and whitening activity. A fermented product having a molecular weight of 1 kDa or less was subjected to column chromatography The activity analysis of the fractions further fractionated showed that certain fractions, not all fractions, had excellent antioxidant, antihypertensive and whitening activity.

The omega music used in the present invention can be used or manufactured by using commercially available omega music. The production method of omega music is as follows: (a) Time immersing step; (b) remove the water and add flour to mix and stir; (c) peeling the kneaded product to a predetermined size and molding it; And (d) placing the kneaded product in a yeast mold and fermenting.

In the step (a), for example, in order to immerse the barley in water, the barley may be used in a manner that the barley can be used once, and the process of immersing in water may be performed in a volume ratio of 4: 1 to 6: 1 .

After the step of grinding the sesame seeds and the step of immersing in water is completed, the process of kneading is carried out afterwards. After removing the moisture of the sesame seeds immersed in water, wheat flour is added and mixed, and the step is carried out. The wheat flour to be added at this time is preferably used in a weight ratio of 1:15 to 1:20 based on the weight of the sesame oil in step (a).

If the flour is used outside of the range of the flour to bread weight ratio provided by the present invention, the viscosity of the resulting batter may be too much or too high to lower the quality of the produced fermentation broth. That is, when the addition amount of the flour is less than the above range, there is a problem that the viscosity of the kneaded product is so low that the yeast is not properly formed. If the addition amount of the flour exceeds the above range, the viscosity of the kneaded product becomes high, Lt; / RTI >

Also, the step may be performed for 0.5 to 2 hours.

After completion of the above process, a step of molding the kneaded product is performed. The kneaded product is peeled off to a predetermined size by a predetermined weight, and then the kneaded product is made to have a round flat shape and pressure is applied so as to be hardened.

In an embodiment of the present invention, the kneaded product is taken out to an adult size and then wrapped with a cotton wrapper to form a round flat shape, which is then stepped on and tightened.

Thereafter, omega curry was prepared and used in a step of putting the kneaded product (i.e., Ahnuraku) molded in the above-described process into the yeast mold and fermenting it.

The present inventors have also analyzed microorganisms of dominant species present in the Omegi Valley. As a result of the analysis, Aspergillus ( Aspergillus oryzae) oryzae; Strain name: F3-YG3), character Ilaria are booth Circular (Xylaria arbuscula; Strain name: F3-BG3), myuko sinel Lloyd (Mucor circinelloides; Strain name: F3-B2), saccharose in my process three Levy jiae , Saccharomyces cerevisiae (strain name: ReY3-1) and Enterococcus faecium (strain name: L3-1) were dominant.

Thus, the present inventors have established a process for producing Omegi's fermented fractions having antioxidant, antihypertensive or whitening activity using the Omega Curry. Specifically, the method comprises: (a) preparing a fermented product using omega curry; ; (b) obtaining a fermentation product having a molecular weight of 1 kDa or less from the fermentation product of step (a); And (c) fractionating the fermentation product obtained in the step (b) by performing column chromatography.

The fermented product of step (a) is prepared by fermenting at 20 to 45 ° C for 7 days to 21 days using Omega Curve. At this time, the fermented product can be produced by fermenting cereals using omega curry, and the fermented product can be, for example, makgeolli, sake, wine or beer. In one embodiment of the present invention, makgeolli was prepared.

Further, in order to confirm that the fermented product of Omegigi has more superior antioxidant, antihypertensive and whitening activity, the present inventors fractionated the fermented product of Omegigi and conducted an efficacy test on each fraction.

First, the Omegigos fermented product was fractionated using a size-dependent filtration membrane, and the activity of each fraction was analyzed. As a result, it was found that the fermented product having a molecular weight of 1 kDa or less was superior to the fermented product having a molecular weight exceeding 1 kDa Antioxidant, antihypertensive and whitening activity.

Therefore, the inventors of the present invention have found out that the fermented product having a specific molecular weight in the fermented product of Omegi has superior efficacy and its molecular weight is 1 kDa or less.

Furthermore, the Omegigok fermented product having a molecular weight of 1 kDa or less was further fractionated by further performing column chromatography, and then activity analysis was performed on each of the fractions. Specifically, not all fractions had multiple activities, Was found to have remarkably excellent activity.

Specifically, the Omegigok fermentation product was fractionated with a gradient of concentration using a mixed solvent of distilled water containing 0.1% formic acid and acetonitrile containing 0.1% formic acid. Distilled water containing 0.1% formic acid: 0.1% formic acid The fraction obtained by mixing acetonitrile with a solvent concentration gradient of 11.8 ~ 13.6: 88.2 ~ 86.4 showed higher antihypertensive activity and whitening activity than the other fractions.

Further, the fraction obtained by mixing solvent concentration gradient 16.4-18.0: 83.6-82.0 of distilled water containing 0.1% formic acid: acetonitrile containing 0.1% formic acid showed significantly higher antioxidative activity than the other fractions.

Therefore, the present invention can provide an antioxidant or antihypertensive food composition comprising an Omega-3 fermented product or an Omega-3 fermented product as an active ingredient.

The food composition provided by the present invention can be used to prevent, treat or ameliorate various diseases caused by excessive active oxygen or by active oxygen or consequently excessive active oxygen, , ≪ / RTI >

Diseases that may be caused by the active oxygen include, but are not limited to, degenerative neurological diseases including arteriosclerosis, Lou Gehrig's disease, Parkinson's disease, Alzheimer's, proximal axillary sclerosis and Huntington's disease, myocardial infarction, angina pectoris, coronary artery disease , Cardiovascular diseases including ischemic heart diseases, ischemic brain diseases including stroke, diabetes, gastrointestinal diseases including gastritis and gastric cancer, aging, cancer, leukemia, aging, rheumatoid arthritis, hepatitis and atopic dermatitis .

The content of the food composition contained in the food is not particularly limited, but it is preferably 0.001 to 10% by weight based on the total weight of the food, By weight, more preferably 0.1 to 1% by weight. When the food is a beverage, it may be contained in a proportion of 1 to 10 g, preferably 2 to 7 g based on 100 ml. In addition, the food may contain additional ingredients which are commonly used as food compositions and which can improve odor, taste, visual appearance and the like. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid and the like. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn) and copper (Cu) It may also include amino acids such as lysine, tryptophan, cysteine, valine, and the like. In addition, it is also possible to use antiseptics (such as potassium sorbate, sodium benzoate, salicylic acid, and sodium dehydroacetate), disinfectants (such as bleaching powder and highly bleached white powder, sodium hypochlorite), antioxidants (butylhydroxyanilide (BHA), butylhydroxytoluene BHT), etc.), coloring agents (such as tar pigments), coloring agents (such as sodium nitrite and sodium acetic acid), bleaching agents (sodium sulfite), seasoning (such as MSG sodium glutamate), sweeteners (such as hypoglycemia, , Food additives such as flavorings (vanillin, lactones, etc.), swelling agents (alum, potassium hydrogen D-tartrate), emulsifiers, emulsifiers, thickeners, encapsulating agents, gum bases, foam inhibitors, ) Can be added. The additives are selected according to the type of food and used in an appropriate amount.

The present invention also provides a cosmetic composition for antioxidant or skin whitening comprising an Omega-3 fermented product or an Omega-3 fermented fraction as an active ingredient.

Preferably, the fraction contained in the cosmetic composition according to the present invention is obtained by performing column chromatography on Omegigok's fermented product having a molecular weight of not more than 1 kDa, and is characterized in that distilled water containing 0.1% formic acid: 0.1% The fraction obtained by mixing acetonitrile with a mixed solvent concentration gradient of 11.8 to 13.6: 88.2 to 86.4 had a whitening activity and a mixed solvent concentration gradient of distilled water containing 0.1% formic acid: acetonitrile containing 0.1% formic acid was 16.4 To 18.0: 83.6 to 82.0. The obtained fraction has an excellent antioxidative activity. These results are the results obtained through experiments according to the embodiments of the present invention.

The components contained in the cosmetic composition of the present invention may contain, as an active ingredient, components commonly used in cosmetic compositions in addition to the omega-3 fermented product or the omega-3 fermented fraction, and examples thereof include antioxidants, stabilizers, dissolving agents, vitamins, pigments And customary adjuvants such as perfumes, and carriers.

The cosmetic composition of the present invention can be prepared into any of the formulations conventionally produced in the art and can be used in the form of solutions, suspensions, emulsions, pastes, gels, creams, lotions, powders, soaps, , Oil, powder foundation, emulsion foundation, wax foundation and spray, but is not limited thereto. More specifically, the cosmetic composition of the present invention can be manufactured in the form of a soft lotion, a nutritional lotion, a nutritional cream, a massage cream, an essence, an eye cream, a cleansing cream, a cleansing foam, a cleansing water, a pack, a spray or a powder.

When the formulation of the present invention is a paste, cream or gel, an animal oil, vegetable oil, wax, paraffin, starch, tracant, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide may be used as the carrier component . When the formulation of the present invention is a solution or an emulsion, a solvent, a dissolving agent or an emulsifying agent is used as a carrier component, and examples thereof include water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, , 3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol or sorbitan fatty acid esters. In the case where the formulation of the present invention is a suspension, a carrier such as water, a liquid diluent such as ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Cellulose, aluminum metahydroxide, bentonite, agar or tracant, etc. may be used. When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component. In the case of a spray, in particular, / Propane or dimethyl ether. When the formulation of the present invention is a surfactant-containing cleansing, the carrier component may include aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, imidazolinium derivative, methyltaurate, sarcosinate, fatty acid amide ether Alkylamido betaine, aliphatic alcohol, fatty acid glyceride, fatty acid diethanolamide, vegetable oil, lanolin derivative, or ethoxylated glycerol fatty acid ester.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Omegigok  Produce

The inventors of the present invention produced omega nuggets, namely, omegi nuggets by the following method. For the production of Omegigi, 18.04L of Tongbori of Jeju province was first grinded and washed, then immersed in clean fresh water (3.6L) for 10 hours. Thereafter, wheat flour was added to 900 g of wheat flour, followed by mixing. Then, when it was separated by a fist size, it was wrapped with a wrapping cloth and firmly pressed with a round flat. Then, the rice straw was sliced into pieces under the bag, and then Anunouk (a flattened flattened product in the above process) was put thereon. I have. After that, rice straw and paper were put on the top, and Omegigi was prepared by changing the rice straw for a total of 21 days at intervals of 3 days. The produced Omega music image of the present invention is shown in Fig.

< Example  2>

The Omegigoto  Isolation and Identification of Containing Strain

The microorganisms of the dominant species present in the Omega Valley of the present invention prepared by the method of Example 1 were isolated and identified. For identification of the microorganism, the omega bacterium of the present invention prepared in Example 1 was homogenized and diluted using a 10-fold dilution method, and then the number of bacteria was measured using a standard plate medium by food revolution. Plates on which a number of bacterial colonies were formed were selected on a standard agar plate used for bacterial counting, and the dominant microorganisms forming the colonies per sample were purified, and DNA of the purely isolated strains was extracted (99 ° C, 10 min) PCR was performed using primers ITS1 (5'-TCCGTAGGTGAACCTGCGG-3 ') and ITS4 (5'-TCCTCCGCTTAT TGATATGC-3'). After digesting the amplified DNA, 16S rDNA sequence was sequenced (ABI PRISM® 3730XL DNA Analyzer, Applied Biosystems, Foster City, CA, USA) using the ABI PRISM® BigDye ™ Terminator Cycle Sequencing Kit, Respectively. The analyzed nucleotide sequence was subjected to microbiological identification using BLAST (http://www.ncbi.nlm.nih.gov) program. In addition, metagenome analysis was performed to analyze the types and share of the dominant species contained in the Omegigi according to the present invention. The DNA / RNA of the Omegigon's yeast sample prepared in Example 1 was extracted and subjected to quality control (QC), and library construction was performed on the passed samples. Sequencing libraries can be prepared by random fragmentation of DNA or cDNA samples according to 5 'and 3' adapter binding, or by tagging with a combination of fragmentation and ligation reactions in a single step that enhances the efficiency of library preparation, Amplified and gel purified.

For clustering, each piece of surface-bound oligosaccharide complementary to the library assembly completes the distinct clone clustering through bridge amplification and creates a template ready for sequencing. Using Illumina SBS technology, a reversible terminator-based method was used to create DNA template strands and four reversible terminator-bond dNTPs were present during each sequencing cycle, greatly reducing errors. Based on highly accurate base-by-base sequencing analysis, data were converted to raw data and metagenome analysis was performed. The results of the identified dominant species microorganisms present in Omegigono leu are shown in Table 1 below.

As a result of the analysis, as shown in Table 1, five microorganisms were present as dominant bacteria in the Omega Gram of the present invention. Specifically, Rhizopus oryzae occupied 80.7%, followed by Aspergillus oryzae 17.9% Mucor circinelloides had a share of 1.1%, Saccharomyces cerevisiae and Enterococcus faecium had 0.2% and 0.1%, respectively.

< Example  3>

The Omegigok  Used Fermentation product  Produce

The present inventors have made makgeolli as a kind of fermented product using the omega music of the present invention prepared in Example 1 above. First, 144 g of rice was washed and immersed for 3 hours to remove water, and then 50 g of Omega Giga and 288 ml of water were added to prepare makgeolli. Then, after fermentation at 25 ° C for 2 days, 288 g of rice grains as a raw material grain were added (rice cake) and 578 ml of water was added, and the paste was prepared and fermented at 25 ° C for 7 days to prepare a fermented product (rice wine) .

< Example  4>

The Omegigok  Used From the fermentation product  Antioxidant, anti-hypertensive and Whitening activity  Excellent Fraction  Produce

The following experiment was carried out to obtain a fraction having excellent antioxidant, antihypertensive and whitening activity from the fermented product of Omegigi produced in Example 3. First, the fermentation of the Omegigi of the present invention was performed using an ultrafiltration cell (Amicon 8200 Pmax 75 psi, 5.3 Kg / cm 2, merk, USA) equipped with a 1 kDa column (Ultracel® 1 kDa ultrafilteration dics, Filtered. The filtered sample was fractionated using HPLC (1260 HPLC system, Agilent, USA) connected to a fraction collector (G1364C 1260 FC-AS, Agilent, USA), where the column was a Zorbax RX-SIL mm × 250 mm × 5 μm, Agilent, USA) was used, and the column temperature was set at 30 ° C. and 50 μl was injected. The mobile phase used was 0.1% formic acid-dissolved water (A) and 0.1% formic acid-dissolved acetonitrile solvent (B). The concentration gradient condition was started from B (90%) and maintained for 0.1 min. B (80%), B (40%) at 16 min and B (90%) at 18 min for 2 min. The flow rate was 1.0 ml / min and absorbance was measured at 195 nm and separated for 20 minutes. The fraction had a column elution time of 2.5-5 min (segment 1), 5-9 min (segment 2), 9-11.2 min (segment 3), 11.2-15.5 min (segment 4), 15.5-20 min (segment 5) And the solvent was removed by speed-vac (Labconco, USA). The schematic diagram of the step of obtaining the above fractions from the fermentation broth of Omegigi is shown in Fig. 2, and the result of fractionation fractionated by HPLC column chromatography is shown in Fig.

Further, in the above experiment, when performing column chromatography for obtaining fractions for each section, the solvent ratio used is as shown in the following table.

Antioxidant activity, antihypertensive activity and whitening activity of each of the fractions obtained above were evaluated. DPPH radical scavenging activity was measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) analysis after each fraction sample (50 mg / ml) was dissolved in DMSO. Each fraction was centrifuged and the supernatant was dissolved in 3 0.8 ml of a DPPH (1,1-diphenyl-2-picrylhydrazyl) solution having a concentration of 1.5 × 10 ^-4 M as ethanol was added to 0.2 ml of a sample (fraction) in a vortex, After incubation at room temperature for 30 minutes, the absorbance (OD) was measured at 525 nm. The DPPH radical scavenging activity was expressed as a percentage (%) by the following formula.

DPPH radical scavenging activity (%) =

[1- (negative control (control) absorbance / experiment absorbance)] x 100

In order to measure the antihypertensive effect, angiotensin converting enzyme (ACE) inhibition activity was measured by dissolving each fraction sample (50 mg / ml) in DMSO. To measure the degree of inhibition of ACE activity, ACEs isolated from porcin kidney and its substrate And 0.3% Hippuryl-L-Histidyl-L-Leucine (HHL) was used. ACE reacts with substrate HHL to produce hippuric acid. The degree of hippuric acid produced during the sample treatment is indicated as inhibition level compared to control. For the screening of ACE inhibitor, 50 mg / ml And the antihypertensive effect was confirmed by measuring the degree of ACE inhibition.

The activity of each fraction (50 mg / ml) was dissolved in DMSO, and the inhibitory activity of tyrosinase activity was evaluated. For this purpose, mushroom tyrosinase and tysorine were used as substrates and incubated at 37 ° C for 30 minutes to 60 minutes. Was measured as kinetic. DOPA (dihydroxyphenylalaine) produced during this time was measured by measuring absorbance at 510 nm and the inhibitory activity of tyrosinase enzyme activity of the fractions was measured. The inhibitory effect of tyrosinase, ie, tyrosinase inhibition at 25 and 50 mg / ml, was tested for whitening efficacy.

Tyrosinase Inhibitory Activity (%) =

[(slope of EC slope of S) / slope of EC] x 100

* slope: (absorbance 2 - absorbance 1) / (time 2 - time 1)

* EC: enzyme control, negative control

* S: sample, fraction added sample

As a result of the analysis, it was found that the antioxidative activity of the fractions obtained by fractionation from the Omegi type fermentation product was much better than that of the other fractions of Fraction 3 (see FIG. 4), and the antihypertensive activity and whitening activity were in the fractions 1 Fraction 1) was superior to other fractions (see FIG. 5 and FIG. 6). It was also found that the antioxidative activity, antihypertensive activity and whitening activity of the specific fractions of the Omega-type fermentation fractions of the present invention are far superior to those exhibited by fermented products using yeast or yeast.

Therefore, the inventors of the present invention found that the use of fraction 3 for the production of various functional products using the fermented product of Omegigi for antioxidant activity has the greatest effect, and the antihypertensive activity and whitening It was found that fraction 1 was the best for its activity, and the products prepared using fractions 1 and 3 of the present invention can sufficiently replace products having conventional antioxidant, antihypertensive or whitening activity.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (9)

(a) preparing a fermented product by using Omega Goku;
(b) obtaining a fermentation product having a molecular weight of 1 kDa or less from the fermentation product of step (a); And
(c) fractionating the fermentation product obtained in step (b) by concentration gradient using a mixed solvent of distilled water containing 0.1% formic acid and acetonitrile containing 0.1% formic acid Including,
Characterized in that a fraction having an antihypertensive and whitening activity is obtained by setting a mixed solvent concentration gradient of distilled water containing 0.1% formic acid and acetonitrile containing 0.1% formic acid to 11.8 to 13.6: 88.2 to 86.4.
A method for producing fermentation broth of Omegi Valley having antihypertensive and whitening activity. The method according to claim 1,
The fermentation product of step (a) is a fermentation product produced by fermenting the fermented product at 20 to 45 ° C for 7 to 21 days using the Omegi crab. Way. (a) preparing a fermented product by using Omega Goku;
(b) obtaining a fermentation product having a molecular weight of 1 kDa or less from the fermentation product of step (a); And
(c) fractionating the fermentation product obtained in step (b) by concentration gradient using a mixed solvent of distilled water containing 0.1% formic acid and acetonitrile containing 0.1% formic acid Including,
Characterized in that a fraction having an antioxidative activity is obtained by setting a mixed solvent concentration gradient of distilled water containing 0.1% formic acid and acetonitrile containing 0.1% formic acid as 16.4 to 18.0: 83.6 to 82.0.
A method for producing fermentation broth of Omegi Valley having antioxidant activity. The method of claim 3,
Wherein the fermented product of step (a) is a fermented product produced by fermenting the fermented product at 20 to 45 ° C. for 7 to 21 days using Omega Gouge. The fractions obtained by subjecting the Omegigok fermented product having a molecular weight of 1 kDa or less to column chromatography were 0.1% formic acid-containing distilled water: 0.1% formic acid-containing acetone Nitrile is in the range of 11.8 to 13.6: 88.2 to 86.4.
Antihypertensive food composition. The fractions obtained by subjecting the Omegigok fermented product having a molecular weight of 1 kDa or less to column chromatography were 0.1% formic acid-containing distilled water: 0.1% formic acid-containing acetone Nitrile is in the range of 11.8 to 13.6: 88.2 to 86.4.
A whitening food composition. The fractions obtained by subjecting the Omegigok fermented product having a molecular weight of 1 kDa or less to column chromatography were 0.1% formic acid-containing distilled water: 0.1% formic acid-containing acetone Nitrile is 16.4 to 18.0: 83.6 to 82.0. The antioxidant composition according to claim 1, The fractions obtained by subjecting the Omegigok fermented product having a molecular weight of 1 kDa or less to column chromatography were 0.1% formic acid-containing distilled water: 0.1% formic acid-containing acetone Nitrile to a mixed solvent concentration gradient of 11.8 to 13.6: 88.2 to 86.4. The fractions obtained by subjecting the Omegigok fermented product having a molecular weight of 1 kDa or less to column chromatography were 0.1% formic acid-containing distilled water: 0.1% formic acid-containing acetone Nitrile, and a mixed solvent concentration gradient of 16.4 to 18.0: 83.6 to 82.0.

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