KR102030902B1 - Fermentation method of lactic acid bacteria using fruit of Prunus sp. and its use - Google Patents

Abstract

The present invention relates to a method for fermenting lactic acid bacteria and its use using the fruits of Prunus spp., More specifically, Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21, KACC92083P) strain and Lactobacillus rhamnosus CBG of the present invention Plum fermented products and apricot fermented products prepared using -C14 ( Lactobacillus rhamnosus CBG-C14) strain are excellent in improving constipation, and significantly reduce the growth of harmful microorganisms in the intestine, and thus include the functional health food for formal use. It can be usefully used.

Description

Fermentation Method of Lactic Acid Bacteria Using Fruits of Prunus spp. And its Uses {Fermentation method of lactic acid bacteria using fruit of Prunus sp. and its use}

The present invention relates to a method for fermenting lactic acid bacteria using the fruit of the Prunus spp. And its use.

Fermentation is a phenomenon in which organic matter is decomposed and changed by microbial action. In a narrow sense it is a phenomenon in which the carbohydrates are anaerobicly decomposed by the microorganism, in a broad sense it is to produce useful substances by the microorganism. Most of the plants that humans consume as food contain ingredients that are useful to humans, so that is enough for them to consume. However, foods are often reborn through fermentation by useful microorganisms including lactic acid bacteria due to various factors such as regional and seasonal. In the fermentation process, the content of the existing useful components may increase depending on the fermentation conditions, or may be transformed into other substances.

Meanwhile, plums are plum trees ( Prunus) The fruit of mume ), originated from China, has been used as a dietary supplement or medicine since 3000 years ago. About 80% of the fruit is fruit, of which about 85% is water and about 10% is sugar. It is rich in minerals, vitamins and organic acids (citric acid, malic acid, succinic acid and tartaric acid) and contains minerals such as calcium, phosphorus and potassium and carotene. Among these, citric acid promotes the metabolism of sugars and relieves fatigue, and organic acid acts to stimulate the action of the stomach and stimulate appetite. In addition, it is known that alkaline food is good for fatigue recovery and constitution improvement. Especially, it has excellent detoxification effect and helps to treat upset stomach and food poisoning. Sour taste secretes gastric juice and normalizes digestive organs to indigestion and stomach. It is known to eliminate obstacles. In addition, it is also good for constipation and skin care, has a high acidity and has a strong sterilizing effect, and is recently known as an anticancer food.

Apricot tree ( Prunus) armeniaca ) is a dicotyledonous plant and is a deciduous arborescent of the Rosaceae family. Fruits are nucleus, round, hairy, 3cm in diameter, ripen in yellow or yellowish red in July. Fruits are called algae (杏仁) in oriental medicine, which contains 35 to 50% by weight of oil, and others are amigdaline (aka amigalloxide, colorless crystalline glycoside, C ₂₀ H ₂₇ O ₁₁ N), emulsin (Enzymes), proteins, and the like. The main component of oil is olein. Apricots are used to treat coughs and asthma in one shot.

Prunus persica is a plant native to the highlands of the Yellow River basin in China, and is currently cultivated in the United States, Italy and Spain, including Korea, with bark, leaves, flowers, berries and peaches in traditional Chinese medicine. Seeds, peaches, and peach worms are known to be used as drugs. Among them, peach seed (Semen Persicae) is composed of glyceride (steride), sterol (sterol), emulsin (amyulda) and amygdalin (main constituents), and is effective in blocking peripheral blood circulation syndrome (Oketsu) It has been reported to be closely associated with strong anti-tumor promoters and is known to be used to treat gynecological diseases.

Plums belong to the genus Roseaceae Prunus , and according to their origin, Prunus salicina ), European plum ( Prunus) domestica ) and Prunus americana native to North America. Plums are rich in phenolic phytochemicals, such as flavonoids and phenolic acids, mainly in large amounts of neochlorogenic acid and rutin, and small amounts of anthocyanin in red plum varieties. It is known to contain. The antioxidant activity of prunes is lower than that of grapes, but it is four times higher than that of apples, and the peels contain more antioxidants than flesh.

On the other hand, Korean Patent No. 1491463 discloses a cosmetic composition for skin whitening containing a fermented extract of Cheongmaesil and a method for preparing the same. Korean Patent No. 1452770 is a non-heated cave aging having an antioxidant activity and liver function improving effect Disclosed is a method for producing a plum fermentation broth product. However, it has not been disclosed yet about the lactic acid bacteria fermentation method and its use using the fruit of the Prunus spp. Of the present invention.

The present invention is derived by the above requirements, in the present invention, Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21, KACC92083P) strain and Lactobacillus rhamnosus CBG-C14 ( Lactobacillus rhamnosus) For plum fermentation and apricot fermentation prepared by inoculating CBG-C14 and KACC91981P) strains, Lactobacillus plantarum (KCTC21004) and Lactobacillus rhamnosus (KCTC3237) strains, which are different from the apricot extract and apricot extract, were used. The present invention was completed by confirming that not only the constipation improvement effect was superior to the plum fermentation product and the apricot fermentation product prepared by inoculation, but also significantly reduced the growth of intestinal harmful microorganisms.

In order to solve the above problems, the present invention comprises the steps of 1) washing the fruit of the selected Prunus sp. 2) adding water to the fruit of the Prunus cava washed in step 1), pulverizing and extracting it; And 3) inoculating and fermenting the lactic acid bacteria to the fruit extract of the Prunus spp. 2), to provide a method for producing the fruit fermentation of the Prunus spp. Plant having a formal effect.

In addition, the present invention provides a fruit fermentation product of Prunus spp. Having a formal effect produced by the above production method.

In another aspect, the present invention provides a dietary supplement for the diet containing the fruit fermentation of the Prunus as an active ingredient.

Lactobacillus plantarum CBG-C21 (KACC92083P) strains and Lactobacillus rhamnosus CBG-C14 strains of the Lactobacillus plantarum CBG-C21 of the present invention are constipated Since the improvement effect is excellent and significantly reduce the growth of harmful microorganisms in the intestine, it can be usefully used for formal functional foods containing it as an active ingredient.

1 is a Lactobacillus plantarum CBG-C21 (KACC92083P) strain (A) and Lactobacillus rhamnosus CBG-C14 (KACC91981P) strain (B) in a plum, peach, apricot and plum extract according to an embodiment of the present invention After each inoculation, it is a result confirming the viable cell number of the two strains of lactic acid bacteria according to the fermentation time.
Figure 2 is Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21, KACC92083P) strain (A) and Lactobacillus rhamnosus CBG-C14 ( Lactobacillus ) in the extract of plum, peach, apricot and plum according to an embodiment of the present invention After inoculating rhamnosus CBG-C14, KACC91981P) strain (B), respectively, it is the result of confirming the pH change of the fermentation product with the fermentation time.

In order to achieve the object of the present invention, the present invention

1) washing the fruit of the selected Prunus sp. Plants;

2) adding water to the fruit of the Prunus cava washed in step 1), pulverizing and extracting it; And

3) inoculating and fermenting the lactic acid bacteria to the fruit extract of the Prunus spp. 2) provides a method for producing a fruit fermentation of the Prunus spp. Plant having a formal effect.

In the method of producing a fruit fermentation product of the Prunus spp. Having a formal effect of the present invention, the fruit extract of the Prunus spp. Can be extracted using various extraction methods such as solvent extraction, physical extraction, enzymatic extraction, but preferably Extraction may be performed using a physical extraction method, but is not limited thereto. In the extraction method, the active ingredient is not destroyed, and a fermented product having high activity can be obtained from the fruit of the Prunus spp.

In addition, the fruit extract of the Prunus spp. Shall include any one of an extract obtained by an extraction treatment, a dilution or concentrate of the extract, a dried product obtained by drying the extract, or a crude or purified product.

In addition, the fruit of the Prunus spinus ( Prunus plum) mume ), peaches ( Prunus persica ), apricots ( Prunus armeniaca ) or prunes ( Prunus) salicina ), preferably plum or apricot, but is not limited thereto.

In addition, the fruit of the cherry tree is preferably aged more than 85%, but is not limited thereto.

In addition, the lactic acid bacteria may be Lactobacillus plantarum strain, Lactobacillus rhamnosus strain or a mixed strain thereof, preferably Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21) (KACC92083P) strain, Lactobacillus rhamnosus CBG-C14 (KACC91981P) strain (see Korean Patent No. 1655852) or a mixture thereof, but is not limited thereto. The Lactobacillus plan tarum CBG-C21 (Lactobacillus plantarum CBG-C21) (KACC92083P) strain was deposited on July 10, 2015 by the Institute of Agricultural Biotechnology.

In addition, the step 3) may be inoculated with lactic acid bacteria of 1.0 × 10 ⁷ to 1.0 × 10 ⁹ CFU / ㎖ to the fruit extract of the Prunus spp., Preferably inoculated with lactic acid bacteria of 1.0 × 10 ⁸ CFU / ㎖ It may be, but is not limited thereto.

In addition, the fermentation in step 3) may be performed for 20 to 28 hours at 32 ~ 42 ℃, preferably may be performed for 24 hours at 37 ℃, but is not limited thereto.

In addition, the number of live bacteria of lactic acid bacteria of the fruit fermentation of the cherry tree of step 3) may be 6.0 × 10 ⁸ to 1.0 × 10 ¹⁰ CFU / ㎖, preferably 6.0 × 10 ⁹ CFU / ㎖, but is not limited thereto. It doesn't work.

In addition, the step 2) and step 3) may further include the step of treating the enzyme to the fruit extract of the Prunus plant, but is not limited thereto.

In addition, the enzyme treatment may be a cellulase, pectinase or a mixture thereof, but is not limited thereto.

In addition, the present invention provides a fruit fermentation product of Prunus spp. Having a formal effect produced by the above production method.

In addition, the present invention provides a dietary supplement for a dietary supplement containing the fruit fermented product of the Prunus sinensis having the formal effect as an active ingredient.

In the dietary supplement food composition of the present invention, there is no particular limitation on the type of the food. Examples of foods to which the substance may be added include dairy products, various soups, drinks, meat, sausages, breads, biscuits, rice cakes, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice cream, Beverages, alcoholic beverages and vitamin complexes, dairy products and dairy products, and the like includes all the health functional foods in the conventional sense.

The health functional food may be prepared in any one formulation selected from powder, granules, pills, tablets, capsules, candy, syrups and beverages, but is not limited thereto and may be manufactured and processed in any form according to the law.

The fruit fermentation of the Prunus spp. Having the formal effect of the present invention can be added as it is to food or used together with other foods or food ingredients, and can be suitably used according to conventional methods. The amount of the active ingredient to be mixed may be appropriately determined depending on the purpose of use thereof. In general, the amount of fruit fermentation of the Prunus spp. In the health food may be added to 0.1 to 90 parts by weight of the total food weight. However, in the case of long-term intake for health and hygiene or health control purposes, the amount may be below the above range, and the active ingredient may be used in an amount above the above range because there is no problem in terms of safety.

The health functional beverage composition of the present invention is an essential ingredient in the ratio indicated, and there are no particular limitations on other ingredients contained in addition to the fruit fermentation product of the Prunus spp., And various flavors or natural carbohydrates, such as ordinary beverages, as additional ingredients It may contain. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. .

In addition to the above, the fruit fermented product of the Prunus spp. Of the present invention has various flavors, such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and neutralizing agents (cheese, chocolate, etc.) , Pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks and the like. In addition, the fruit fermentation of the Prunus spp. Of the present invention may contain a pulp for producing natural fruit juice and fruit juice beverage and vegetable beverage. These components can be used independently or in combination.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for explaining the present invention in more detail, it is obvious to those skilled in the art that the scope of the present invention is not limited by them.

Production Example  One. Cherry  Fruit Extract of Plants and Its Fermented products  Produce

After selecting and washing the fruit (plum, peach, apricot and plum) of more than 85% of the ripened cherry tree, 50 parts by weight of water is added to 50 parts by weight of the fruit of the washed cherry tree, and crushed with a crusher. A fruit extract of the Prunus plant was obtained, and then filtered using a cotton cloth. The filtered fruit extracts of the Prunus spp. Were sterilized at 121 ° C. for 15 minutes, and then Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21, KACC92083P) strain and Lactobacillus rhamnosus CBG-C14 ( Lactobacillus rhamnosus CBG-C14 , KACC91981P) strains were inoculated at a concentration of 1.0 × 10 ⁸ CFU / mL and fermented at 37 ° C. for 24 hours to obtain a fruit fermentation product (hereinafter referred to as “sample”) of each cherry tree.

The plum water extract and the plum ethanol extract used as a comparative control were prepared by screening and washing the plums in the same manner, and then extracting them at 80 ° C. for 6 hours by adding 50 parts by weight of water and ethanol to 50 parts by weight of plum. It was.

Production Example  2. Treated Cellulase Cherry  Fruit of a plant Fermented products  Produce

After selecting and washing the fruit (plum, peach, apricot and plum) of more than 85% of the ripened cherry tree, 50 parts by weight of water is added to 50 parts by weight of the fruit of the washed cherry tree, and crushed with a crusher. A fruit extract of the Prunus plant was obtained, and then filtered using a cotton cloth. After reacting with 0.005 to 0.01 parts by weight of cellulase relative to 100 parts by weight of the fruit extract of the filtered Prunus plant, sterilized for 15 minutes at 121 ℃, Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21 , KACC92083P) strain and Lactobacillus rhamnosus CBG-C14, KACC91981P strains were inoculated at 1.0 × 10 ⁸ CFU / mL concentrations and fermented at 37 ° C. for 24 hours to obtain the fruit of each Prunus spp. Fermented product was obtained.

Production Example  3. Pectinase  Processed Cherry  Fruit of a plant Fermented products  Produce

After selecting and washing the fruit (plum, peach, apricot and plum) of more than 85% of the ripened cherry tree, 50 parts by weight of water is added to 50 parts by weight of the fruit of the washed cherry tree, and crushed with a crusher. A fruit extract of the Prunus plant was obtained, and then filtered using a cotton cloth. After reacting by treating with 0.005 to 0.01 parts by weight of pectinase relative to 100 parts by weight of the fruit extract of the filtered Prunus, sterilized for 15 minutes at 121 ℃, Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG -C21, KACC92083P) strains and Lactobacillus rhamnosus CBG-C14, KACC91981P strains were inoculated at 1.0 × 10 ⁸ CFU / mL concentrations and fermented at 37 ° C. for 24 hours for each cherry tree plant. The fruit fermentation was obtained.

Example  1. Plum Fermentation of  pH and Lactic Acid Bacteria Change

In Example 1, as disclosed in Preparation Example 1, after inoculating the Lactobacillus plantarum CBG-C21 (KACC92083P) strain and Lactobacillus rhamnosus CBG-C14 (KACC91981P) strain to plum, peach, apricot and plum extracts, respectively. , PH was measured by taking fermented products every 2 hours while fermenting for 24 hours, and the number of lactic acid bacteria bacteria of fermented products every 3 hours using a plate counting medium (Plate Count Agar with Brom Cresol Purple). As a result, when inoculated with the Lactobacillus plantarum CBG-C21 strain and Lactobacillus rhamnosus CBG-C14 strain of the present invention to the extract of plum, peach, apricot and plum as shown in Figure 1 and 2, all fermentation time As the pH value is reduced, it was confirmed that the number of lactic acid bacteria viable bacteria. Through this, all of the lactic acid bacteria strains used in the present invention were able to survive and develop at pH 2 to 4, and were confirmed to have excellent acid resistance.

Example  2. Cherry  Fruit of a plant Fermented product  Constipation Improvement

In Example 2, 200 subjects complaining of constipation were selected from the plum fermentation product and the apricot fermentation product (test sphere) prepared in Preparation Example 1, and 100 people were assigned to the plum fermentation product and the apricot fermentation product, respectively. The test group was divided into 8 groups, 2 groups each. Each fermented product was supplied two times daily for two weeks to confirm the efficacy through a survey. The control group provided fermented products prepared using Lactobacillus plantarum (KCTC21004) and Lactobacillus rhamnosus (KCTC3237), and changes in bowel recovery and constipation symptoms due to intake of plum and apricot ferment in constipation improvement function. The questionnaire was used to investigate the change in residual feeling after improvement and stool.

(1) change in the number of bowel movements

Lactobacillus plantarum CBG-C21 (KACC92083P) and lactose of the present invention as shown in Tables 1 to 3 as a result of measuring the bowel recovery according to the intake of plum fermentation and apricot fermentation prepared according to the lactic acid bacteria strain Plum fermentation and apricot fermentation prepared using Bacillus rhamnosus CBG-C14 (KACC91981P) strain, plum fermentation prepared using Lactobacillus plantarum (KCTC21004) and Lactobacillus rhamnosus (KCTC3237) strain as a control Not only did the bowel recovery significantly increase when the water and apricot fermented products were ingested, but was also prepared using the Lactobacillus plantarum CBG-C21 (KACC92083P) strain of the present invention when compared to the plum extract (water extract and ethanol extract). It was confirmed that the intake of bowel fermentation significantly increased the number of bowel movements.

Changes in the number of bowel movements according to the consumption of plum fermentation (unit: persons) division collection
(Time / week) Lactobacillus Planta Room Lactobacillus rhamnosus Item term Control Test Control Test Bowel movements Before Intake <1 10 10 11 11 2 ~ 3 12 12 10 10 4 ~ 5 3 3 4 4 > 6 0 0 0 0 1 week later <1 9 7 11 8 2 ~ 3 13 7 10 6 4 ~ 5 3 9 3 10 > 6 0 2 0 One 2 weeks later <1 5 One 6 2 2 ~ 3 10 4 7 6 4 ~ 5 13 9 9 9 > 6 2 11 3 8

Controls were Lactobacillus plantarum (KCTC21004) and Lactobacillus ramnosus (KCTC3237), and test zones were Lactobacillus plantarum CBG-C21 (KACC92083P) and Lactobacillus rhamnosus CBG-C14 (KACC91981P).

Changes in Defecation Recovery According to Apricot Fermentation (Unit: Persons) division collection
(Time / week) Lactobacillus Planta Room Lactobacillus rhamnosus Item term Control Test Control Test Bowel movements Before Intake <1 10 10 9 9 2 ~ 3 12 12 13 13 4 ~ 5 3 3 3 3 > 6 0 0 0 0 1 week later <1 9 7 11 6 2 ~ 3 12 8 10 10 4 ~ 5 4 8 3 8 > 6 0 2 0 One 2 weeks later <1 5 One 5 2 2 ~ 3 10 4 7 5 4 ~ 5 12 10 10 10 > 6 3 9 3 8

Changes in Bowel Recovery According to Intake of Plum Extract and Its Fermentation (Unit: persons) division collection
(Time / week) No treatment water
extract ethanol
extract Fermented products
(Lactobacillus plantar room CBG-C21) Item term Bowel movements Before Intake <1 10 10 11 10 2 ~ 3 12 12 10 12 4 ~ 5 3 3 4 3 > 6 0 0 0 0 1 week later <1 10 9 8 7 2 ~ 3 12 11 8 7 4 ~ 5 3 4 7 9 > 6 0 0 2 2 2 weeks later <1 10 8 6 One 2 ~ 3 12 10 7 4 4 ~ 5 3 6 8 9 > 6 0 One 4 11

(2) improving constipation symptoms

As a result of comparing the effect of constipation symptoms according to the intake of the plum fermentation and apricot fermentation prepared according to the lactic acid bacteria strain, Lactobacillus plantarum CBG-C21 (KACC92083P) and lactose of the present invention as disclosed in Tables 4 to 6 below. Plum fermentation and apricot fermentation prepared using Bacillus rhamnosus CBG-C14 (KACC91981P) strain, plum fermentation prepared using Lactobacillus plantarum (KCTC21004) and Lactobacillus rhamnosus (KCTC3237) strain as a control Not only did constipation improve significantly when the water and apricot fermented products were ingested, but was also prepared using the Lactobacillus plantarum CBG-C21 (KACC92083P) strain of the present invention when compared with the plum extract (water extract and ethanol extract). Constipation symptoms were significantly improved due to the consumption of a plum fermentation.

Improvement of Constipation Symptoms due to Plum Fermentation (Unit: Persons) division FIG improved ^* Lactobacillus Planta Room Lactobacillus rhamnosus Item term Control Test Control Test Defecation symptoms
Warfare 1 week later 0 9 7 11 9 One 13 7 10 13 2 3 9 3 3 3 0 2 0 0 2 weeks later 0 5 One 6 2 One 10 4 7 6 2 13 9 9 9 3 2 11 3 8 * Improvement: 0, no change; 1, slightly improved; 2, significantly improved; 3, complete improvement

Improvement of Constipation Symptoms due to Intake of Apricot Ferment (Unit: Persons) division FIG improved ^* Lactobacillus Planta Room Lactobacillus rhamnosus Item term Control Test Control Test Defecation 1 week later 0 9 7 11 6 One 12 8 10 10 2 4 8 3 8 3 0 2 0 One 2 weeks later 0 5 One 5 2 One 10 4 7 5 2 12 10 10 10 3 3 9 3 8 * Improvement: 0, no change; 1, slightly improved; 2, significantly improved; 3, complete improvement

Improvement of constipation symptoms according to the consumption of plum extract and its fermented products (unit: persons) division FIG improved ^* No treatment water
extract ethanol
extract Fermented products
(Lactobacillus plantar room CBG-C21) Item term Defecation 1 week later 0 9 8 11 7 One 13 12 10 7 2 3 4 3 9 3 0 One 0 2 2 weeks later 0 5 4 6 One One 10 6 7 4 2 13 9 9 9 3 2 6 3 11 * Improvement: 0, no change; 1, slightly improved; 2, significantly improved; 3, complete improvement

(3) Residual  change

As a result of comparing the change of residue after stool according to the intake of the plum fermentation and apricot fermentation prepared according to the lactic acid bacteria strain, Lactobacillus plantarum CBG-C21 (KACC92083P) and as disclosed in Tables 7 to 9 below Plum fermentation and apricot fermentation prepared using the Lactobacillus rhamnosus CBG-C14 (KACC91981P) strain, plums prepared using the Lactobacillus plantarum (KCTC21004) and Lactobacillus rhamnosus (KCTC3237) strain as a comparative control Not only did the remnant symptoms decrease significantly when the fermented product and the apricot fermented product were ingested, but also compared to the plum extract (water extract and ethanol extract) using the Lactobacillus plantarum CBG-C21 (KACC92083P) strain of the present invention. After ingestion of the prepared plum fermentation it was confirmed that the symptoms of residual feeling is greatly reduced.

Changes in residual sensation according to the consumption of plum fermentation (unit: persons) division Janbyeongam ^* Lactobacillus Planta Room Lactobacillus rhamnosus Item term Control Test Control Test Change in afterglow 1 week later 0 0 2 0 0 One 3 9 3 3 2 13 7 10 13 3 9 7 11 9 2 weeks later 0 2 11 3 8 One 13 9 9 9 2 10 4 7 6 3 5 One 6 2 * Residual feeling: 0, none; 1, sometimes; 2, often; 3, continuous

Changes in residue after apricot fermentation (Unit: persons) division Janbyeongam ^* Lactobacillus Planta Room Lactobacillus rhamnosus Item term Control Test Control Test Change in afterglow 1 week later 0 0 2 0 One One 4 8 3 8 2 12 8 10 10 3 9 7 11 6 2 weeks later 0 3 9 3 8 One 12 10 10 10 2 10 4 7 5 3 5 One 5 2 * Residual feeling: 0, none; 1, sometimes; 2, often; 3, continuous

Improvement of Constipation Symptoms by Plum Extract and Its Fermentation division Janbyeongam ^* No treatment water
extract ethanol
extract Fermented products
(Lactobacillus plantar room CBG-C21) Item term Change in afterglow 1 week later 0 0 0 0 0 One 3 9 9 9 2 13 7 7 11 3 9 7 6 5 2 weeks later 0 0 9 10 11 One 3 9 9 9 2 13 4 4 5 3 9 3 2 0 * Residual feeling: 0, none; 1, sometimes; 2, often; 3, continuous

Example  3. Plum Fermented products  Growth of Intestinal Harmful Microorganisms Following Ingestion Inhibitory ability  Confirm

In Example 3, when the plum fermented product prepared in Preparation Example 1 and the apricot fermented product (test) were fed to a subject complaining of constipation symptoms, changes in harmful microorganisms present in the feces were observed. Plum fermentation and apricot fermentation (test) were supplied two times a day for two weeks, and feces were collected from the subjects to observe the number of harmful indicator microorganisms in the feces. The control group provided fermented products prepared using Lactobacillus plantarum (KCTC21004) and Lactobacillus rhamnosus (KCTC3237).

The harmful microorganisms were designated as E. coli , Staphylococcus aureus , and Clostridium perfringens , and were observed before ingestion, 1 week of ingestion, 2 weeks of ingestion, 1 week of ingestion and ingestion. Two weeks of suspension were observed to observe changes in microbial levels in the feces. As a result, as shown in Tables 10 to 13, intake of the plum fermented product and apricot fermented product prepared by inoculating the Lactobacillus plantarum CBG-C21 (KACC92083P) strain of the present invention, the control group Lactobacillus plan Compared to tarum (KCTC21004), the growth of E. coli , Staphylococcus aureus and Clostridium perfringens was significantly increased. Restraining I could confirm it.

Changes in the number of microorganisms according to the intake of plum fermented product using Lactobacillus plantarum CBG-C21 strain of the present invention (unit: cfu / ml) division term Before Intake Intake After stopping 1 week 2 weeks 1 week 2 weeks Lactobacillus 6.2E + 06 2.1E + 08 4.1E + 08 4.0E + 07 8.2E + 06 Harmful bacteria E. coli 7.0E + 07 5.4E + 06 1.2E + 06 4.3E + 06 5.3E + 07 S. aureus 5.0E + 05 2.0E + 05 3.0E + 04 7.4E + 04 1.4E + 05 C. perfringens 2.8E + 05 2.4E + 03 1.1E + 03 5.2E + 04 1.8E + 05

Changes in the number of microorganisms in accordance with the intake of fermented plums using Lactobacillus plantarum (KCTC21004) strain, a control group (unit: cfu / ml) division term Before Intake Intake After stopping 1 week 2 weeks 1 week 2 weeks Lactobacillus 6.2E + 06 1.2E + 08 2.3E + 08 3.0E + 07 4.2E + 06 Harmful bacteria E. coli 7.0E + 07 8.4E + 06 3.2E + 06 8.3E + 06 6.4E + 07 S. aureous 5.0E + 05 2.5E + 05 4.0E + 04 9.7E + 04 2.8E + 05 C. perfringens 2.8E + 05 3.6E + 03 1.3E + 03 8.4E + 04 2.9E + 05

Changes in the number of microorganisms according to the consumption of apricot fermented product using Lactobacillus plantarum CBG-C21 strain of the present invention (unit: cfu / ml) division term Before Intake Intake After stopping 1 week 2 weeks 1 week 2 weeks Lactobacillus 6.2E + 06 1.9E + 08 3.5E + 08 3.8E + 07 7.8E + 06 Harmful bacteria E. coli 7.0E + 07 6.6E + 06 2.4E + 06 6.3E + 06 6.7E + 07 S. aureus 5.0E + 05 2.3E + 05 3.4E + 04 8.6E + 04 1.9E + 05 C. perfringens 2.8E + 05 2.9E + 03 2.1E + 03 7.2E + 04 2.8E + 05

Changes in the number of microorganisms according to the consumption of apricot fermented products using the control group Lactobacillus plantarum (KCTC21004) (unit: cfu / ml) division term Before Intake Intake After stopping 1 week 2 weeks 1 week 2 weeks Lactobacillus 6.2E + 06 1.2E + 08 2.3E + 08 3.6E + 07 6.4E + 06 Harmful bacteria E. coli 7.0E + 07 7.1E + 06 3.1E + 06 7.3E + 06 7.7E + 07 S. aureous 5.0E + 05 3.3E + 05 4.4E + 04 9.1E + 04 2.2E + 05 C. perfringens 2.8E + 05 3.2E + 03 2.8E + 03 8.2E + 04 3.3E + 05

Agricultural Biotechnology Research Institute KACC92083P 20150710

Claims (11)

1) washing the selected plum ( Prunus mume ) or apricot ( Prunus armeniaca );
2) adding water to the plum or apricot washed in step 1), pulverizing and extracting it; And
3) Lactobacillus plantarum CBG-C21 (KACC92083P) strain, Lactobacillus rhamnosus CBG-C14 ( Lactobacillus rhamnosus CBG-C14) (KACC91981P) strain or the apricot extract of step 2) Inoculating and fermenting the mixed strains thereof; a method of producing plum or apricot fermented products having a formal effect, characterized in that it comprises a. delete delete delete The method according to claim 1, wherein the fermentation in step 3) is carried out at 32-42 ° C. for 20-28 hours. The method of claim 1, further comprising treating the plum or apricot extract with an enzyme between step 2) and step 3). The method of claim 6, wherein the enzyme treatment is cellulase, pectinase or a method for producing a plum or apricot fermented product having a formal effect, characterized in that the mixed treatment. A plum fermentation product having a formal effect prepared by the method of any one of claims 1 and 5 to 7. Apricot fermentation having a formal effect produced by the method of any one of claims 1, 5-7. Claim 8 health functional food composition containing a fermented plum of the ingredient as an active ingredient. Claim 9 health functional food composition containing the apricot fermentation product as an active ingredient.

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