KR102120165B1 - Yolk lecithin based red ginseng and pomegranate containing composition manufacturing method - Google Patents

Abstract

In the present invention, egg yolk lecithin is applied as a base material in the composition of the red ginseng extract-containing composition, and the mixture of the pomegranate extract is mixed to improve the saponin absorption rate of the red ginseng-containing composition.

Description

Manufacturing method of egg yolk lecithin-based red ginseng and pomegranate-containing composition{YOLK LECITHIN BASED RED GINSENG AND POMEGRANATE CONTAINING COMPOSITION MANUFACTURING METHOD}

The present invention is to improve the absorption rate of saponin by applying egg yolk lecithin as a base material in the composition of the composition containing red ginseng extract, a mixture of pomegranate extract mixed material, the function of enhancing the immune and health of red ginseng and the function of the mixed material can be complexly expressed To make it possible.

As a component that explains the efficacy of ginseng or red ginseng, saponin, which is a representative secondary metabolite, is mentioned, and ginseng-derived saponin, that is, ginsenoside, is a prototypical product in which the aglycone portion is a dammarane system. It is composed of phenaxadiol and protopanaxtriol, and oleanane-based glycosides.

When a person ingests red ginseng or red ginseng extract through the mouth, alkaloids, etc., which are highly non-polar, can be absorbed in the stomach, but most polysaccharides and saponins are not absorbed, and some are consumed by intestinal inhabitants and the rest are excreted.

For example, ginsenoside Rb1 is the most saponin contained in red ginseng and is known as a component that is not easily absorbed by the stomach or small intestine. People who do not experience the efficacy of ginseng or red ginseng are found to have low saponin metabolism.

In particular, 37% of Koreans have no saponin-decomposing enzymes or lack some of the enzyme components, so they cannot decompose saponins, and even with saponin-degrading enzymes, they do not have enough enzymes to form saponins, resulting in consistent absorption of saponins. And it is difficult to expect efficacy through this.

As a method to solve this problem, physical and chemical treatments have been attempted to depolarize ginsenosides Rb1, Rb2, and Rc, and convert them to ginsenoside Rg3, which has good water absorption, and specific examples thereof include traditional ginseng treatment Gujeunggupo(九蒸九曝) is mentioned.

However, as well as a huge amount of time and energy is consumed in the process based on repeated heating and drying as described above, a serious problem is caused in which effective alkaloids and volatile substances are continuously lost in the process.

Thus, a method of converting ginsenosides into metabolites that are easily absorbed by using lactic acid bacteria, which are intestinal microorganisms, has been tried, and related prior arts include Patent Publication No. 2014-49280.

Conventional microorganism-using ginsenoside treatment technology including published patent no. 2014-49280 has been able to partially improve the absorption of ginsenosides without repeating heat treatment, but the method of using microorganisms is also a complicated process such as inoculation and fermentation of microorganisms And not only long-term treatment is required, but also involves problems such as changes in product characteristics due to functional changes caused by microorganisms.

Accordingly, a method of utilizing phospholipids as a carrier of the active ingredient of ginsenoside can be considered.

Phospholipids have excellent biocompatibility as a main component of cell membranes, and due to their amphiphilic structure, they tend to form liposomes when appropriately treated in solution, and can be used as a drug delivery system for incorporating drugs.

However, in order to utilize the phospholipids as a drug delivery system, it is necessary to form an optimal mixture by combining separated high-purity phospholipids, and again, it is necessary to complete them in a stable dosage form in an appropriate form, and for this, through the addition of an auxiliary emulsifier and a high pressure homogenizer Complex processes using expensive formulations and equipment, such as processing, must be performed.

In addition, when synthesizing a large number of phospholipids, it is necessary not only to undergo a complicated synthesis process, but also to suppress the generation of optical isomers, which leads to a problem of expensive equipment and complicated purification steps.

On the other hand, the health-promoting effect of red ginseng-derived saponins, in particular, the effects of enhancing immunity and improving blood circulation have already been widely known, and in addition to these basic health-promoting effects, red ginseng-derived saponins have anti-aging and menopausal symptoms improvement effects. It has been confirmed through a number of studies, including numerous books and papers, including the Committee on Compilation of Herbal Medicine Materials, Dongmyeongsa).

However, the conventional red ginseng-containing composition is focused on the sole action of red ginseng, and it was not possible to expect a complex action with other pharmacological components and a synergistic effect through it.

In view of the above-mentioned problems, the present invention aims to improve the absorption of ginsenosides in a safe and efficient manner by mixing natural phospholipid egg yolk lecithin and red ginseng extract.

That is, the present invention was devised to achieve the above object, in a method of manufacturing a composition containing yolk lecithin-based red ginseng, an egg yolk solution forming step (S11) in which dry yolk powder and alcohol are mixed and then filtered to form a yolk solution. , The yolk solution concentration step (S12) to concentrate so that the volume of yolk solution is reduced to 10% to 30% of the volume before concentration, and the lecithin formation step (S20) to re-concentrate the yolk concentrate to complete the semi-liquid semi-solid yolk lecithin. , Lecithin dissolving step (S25) of mixing the egg yolk lecithin with sodium acetate buffer and recitase to form a lecithin solution; and a lysate drying step of mixing and dissolving alcohol in the lecithin solution to dry to form dry decomposition lecithin ( S26), a lecithin fixing step (S29) of heat-treating the dry decomposition lecithin in a nitrogen atmosphere to inactivate the enzyme, adding alcohol, filtering, concentrating, and drying to complete the hydrolysis egg yolk lecithin as a base material, After mixing and filtering the dried and ground pomegranate and spirits, the mixture is a pomegranate extract concentrated with filtrate, and the base material and the red ginseng extract are mixed, per 1 g of red ginseng extract, 2 g to 15 g of the base material, and 0.1 g to 5 g of the mixed material It is a method of manufacturing a composition containing yolk lecithin-based red ginseng and pomegranate, characterized by consisting of a mixing step (S30) of mixing at a ratio of.

Through the present invention, it is possible to dramatically improve the saponin absorption rate of the red ginseng-containing composition, thereby improving the pharmacological effect of the food or formulation containing red ginseng and securing the performance and quality of the related product.

In particular, by applying egg yolk lecithin as a base material for a composition containing red ginseng, it is possible to achieve a complex action of various effects of yolk lecithin itself and the efficacy of red ginseng saponin.

1 is a flow chart of the present invention
2 is a graph of intestinal absorption by sample
3 is a ginsenoside content by Caco-2 cells for each sample
Figure 4 is a sample of SD rats ginsenoside content in the blood

The detailed configuration and execution process of the present invention are as follows.

As described above, the present invention is a composition for food containing red ginseng extract based on egg yolk lecithin, and egg yolk lecithin applied to the present invention is basically prepared by adding alcohol to dry egg yolk powder (精黄粉) The specific process is as follows.

As shown in FIG. 1, first, a dry egg yolk solution forming step (S11) is performed after mixing dry egg yolk powder and alcohol and filtering to form an egg yolk solution.

The alcohol applied in the present invention is fermented alcohol, and it is preferable to apply a purity of 95% or more.

In the egg yolk solution forming step (S11), the mixing ratio of dry egg yolk powder and alcohol can be 500 ml to 1,000 ml of alcohol per 100 g of dry egg yolk powder, and considering the efficiency such as the concentration process to be carried out, 500 ml of alcohol per 100 g of dry egg yolk powder The mixing ratio is appropriate. In the production of high-purity egg yolk lecithin to be described later, a mixing ratio of 1,000 ml of alcohol per 100 g of dry egg yolk powder is appropriate.

The mixed dry egg yolk powder and alcohol are put into a stirring tank and stirred vigorously, and the stirring time and speed are appropriately performed at 300 RPM for 30 minutes to 2 hours.

Thereafter, the dried egg yolk powder and the spirit mixture are mixed and stirred to be filtered with Whatman No. 2 filter paper to separate the egg yolk foil and egg yolk solution, thereby completing the egg yolk solution forming step (S11).

When the egg yolk solution forming step (S11) is completed, the yolk solution formed through the egg yolk solution forming step (S11) is concentrated through the egg yolk solution concentration step (S12) to form the egg yolk concentrate, in the egg yolk solution concentration step (S12), It is preferable to form a yolk concentrate by concentrating so that the volume of the yolk solution is reduced to 10% to 30% of the volume before concentration, and as a specific concentration method, a reduced pressure concentration using a rotary decompressor may be applied.

When the egg yolk solution concentration step (S12) is completed, the produced egg yolk concentrate is concentrated again to complete the semi-liquid semi-solid egg yolk lecithin as a base material to be mixed with a red ginseng extract and a mixture to be described later. (S20) is performed, the lecithin forming step (S20) can be divided into a process of forming a basic type yolk lecithin and a process of forming a high purity egg yolk lecithin, as shown in FIG. 1.

First, in the lecithin forming step (S20) of forming the basic yolk lecithin, the yolk concentrate formed in the egg yolk concentrate step (S12) is allowed to stand at room temperature for several hours, and then the supernatant is removed to remove the fluid sediment. It begins with the concentrate concentration step (S21) to form.

Subsequently, a sedimentation liquid concentration step (S22) of re-concentrating the fluidized sedimentation liquid from which the supernatant is removed is performed, thereby finally completing the basic egg yolk lecithin applied to the present invention. Decompression concentration may be applied as in the liquid concentration step (S12), and the basic type yolk lecithin finally formed through the sedimentation liquid concentration step (S22) may be 10% to 30% of the dry egg yolk powder weight input in the egg yolk solution formation step (S11). It is preferably concentrated to be.

That is, when 100 g of dried egg yolk powder is processed through the above-described yolk solution forming step (S11) to sediment concentrate concentration step (S22), basic egg yolk lecithin 10g to 30g as a base material is formed.

On the other hand, the lecithin forming step (S20) of forming high-purity egg yolk lecithin is mixed with the yolk concentrate and acetone formed in the egg yolk concentrate step (S12), settles, and then precipitates to remove the supernatant to form a fluid sediment. It begins with a mixed sedimentation step (S23).

In the mixed sedimentation step (S23), it is preferable to mix acetone adjusted to 15° C. at a rate of 500 ml to 800 ml of acetone per 100 g of dry yolk powder introduced in the egg yolk solution forming step (S11), and in particular, as described above, In the production of high-purity egg yolk lecithin, when the egg yolk solution forming step (S11) is performed, 1,000 ml of alcohol per 100 g of dry egg yolk powder is applied as a mixing ratio of dry yolk powder and alcohol to promote elution by introducing a large amount of alcohol compared to the basic egg yolk lecithin. .

In addition, in performing the mixed sedimentation step (S23), after the first acetone mixing and supernatant removal as described above, the process of removing the supernatant again after re-injecting 50% of the acetone volume of the first injected acetone volume again By repeating it 3 to 3 times, unnecessary components can be removed and the lecithin content can be improved.

The flowable sedimentation liquid formed through the mixed sedimentation step (S23) is processed through the aforementioned sedimentation liquid concentration step (S22), whereby high-purity egg yolk lecithin as a base material is completed.

On the other hand, hydrolysis of the basic type yolk lecithin or high-purity yolk lecithin produced through the above-described process forms a kind of lyso-lecithin and applies it as a base material to be mixed with the red ginseng extract and the mixed material, thereby increasing the absorption rate. It can be improved, the manufacturing process of such hydrolyzed egg yolk lecithin is as follows.

First, a lecithin dissolving step (S25) is performed in which the above-mentioned basic egg yolk lecithin or high purity egg yolk lecithin is mixed with sodium acetate buffer and lecitase and stirred to form a lecithin solution.

The sodium acetate buffer applied in the lecithin dissolving step (S25) is an aqueous solution of pH 6.0 containing calcium chloride, and in the case of basic egg yolk lecithin, 5 ml of sodium acetate buffer pH6.0 containing 100 mM calcium chloride per 50 g of basic egg yolk lecithin and The ratio of mixing 2 ml of recitase is applied, and the ratio of mixing 40 ml of sodium acetate buffer pH6.0 with 100 mM calcium chloride per 5 g of high purity egg yolk lecithin and 0.5 ml of recitase is applied. In the case of egg yolk lecithin, 50 ml of ethyl acetate is additionally added.

This lecithin dissolving step (S25) is performed in a reaction tank capable of controlling temperature, such as a double jacketed glass beaker, and reacts with vigorous stirring at 300°C for 2 hours or more to form a lecithin solution.

When the lecithin dissolving step (S25) is completed, a sufficient amount of alcohol is mixed with the lecithin solution, dissolved by heating to 65° C., and then concentrated and dried to remove moisture and alcohol to form a dry decomposition lecithin (S26). Although it is carried out, it is preferable that the alcohol injected in the lysate drying step (S26) is sufficiently injected at a rate of 10 ml to 100 ml per 1 g of the basic type yolk lecithin or high purity egg yolk lecithin input in the aforementioned lecithin dissolving step (S25).

On the other hand, when the above-mentioned high-purity egg yolk lecithin is applied, the process of removing the supernatant by mixing and stirring the ethyl acetate in the lecithin solution, followed by precipitation after performing the lysate drying step (S26), is performed. In this case, the ethyl acetate to be mixed is preferably set to the same amount as the alcohol to be mixed immediately.

When the lysate drying step (S26) is completed, after adding the alcohol to the dry decomposition lecithin, followed by filtration, concentration, and drying, the lecithin fixing step (S29) is performed, so that the hydrolyzed egg yolk lecithin as a base material, that is, the hydrolyzed basic yolk Lecithin or hydrolyzed high-purity egg yolk lecithin is completed, and the alcohol added in the lecithin fixing step (S29) is 10 ml to 100 ml per 1 g of basic egg yolk lecithin or high purity egg yolk lecithin, as in the aforementioned lysate drying step (S26). It is desirable to add a sufficient amount at a ratio.

In addition, the filtration, concentration, and drying methods applied in the lecithin fixing step (S29) may be applied by filtration and concentration under reduced pressure using the aforementioned filter paper, and the weight of the hydrolyzed lecithin formed through the lecithin fixing step (S29) is tactical. It is preferable to concentrate to 60% to 80% of the weight of the basic type yolk lecithin or high purity yolk lecithin input in one lecithin dissolving step (S25).

On the other hand, the enzymes such as lecithin injected in the lecithin dissolving step (S25) may not be sufficiently inactivated even after the aforementioned lecithin fixing step (S29) is completed, in order to solve this, in performing the lecithin fixing step (S29), The process of inactivating the enzyme may be further performed by treating the dry decomposition lecithin formed through the lysate drying step (S26) at 90° C. for 10 minutes in a nitrogen atmosphere.

Through the process as described above, egg yolk lecithin as a base material, that is, basic egg yolk lecithin, high purity egg yolk lecithin, hydrolysis basic egg yolk lecithin, or hydrolyzed high purity egg yolk lecithin can be prepared, and these egg yolk lecithin base materials and mixed materials and red ginseng extract By blending, it is possible to prepare an egg yolk lecithin-based composition containing excellent red ginseng.

Hereinafter, the specific manufacturing process of the above-mentioned basic egg yolk lecithin, high purity egg yolk lecithin, hydrolysis basic egg yolk lecithin and hydrolyzed high purity egg yolk lecithin, and the absorption process of these base materials and the mixture of red ginseng extract, and the results thereof will be described as follows. .

First, a mixture of the basic type yolk lecithin and red ginseng extract is prepared through the following process and applied to the absorbency experiment described later.

500 g of dry egg yolk powder and 3,000 ml of pure 95% alcohol were added to a 5 L reactor and stirred at 300 RPM for 1 hour at room temperature, followed by filtration with Whatman No. 2 filter paper to form an egg yolk solution.

The egg yolk solution was concentrated with a rotary pressure concentrator to form a 500 mL egg yolk concentrate.

After the yolk concentrate was left at room temperature for 2 hours, the supernatant was removed to form a fluid sediment.

The flowable sediment was concentrated under reduced pressure to obtain 95 g of basic egg yolk lecithin, and as a result of analysis by high-speed liquid chromatography to investigate the main phospholipid content in the basic egg yolk lecithin, phosphatidylcholine (PC) 48% and phosphatidylethanolamine (PE) It was found to contain 11%.

6 g of the basic egg yolk lecithin and 100 ml of alcohol were mixed, heated and dissolved at 30° C. for 10 minutes, 1 g of red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed, concentrated under reduced pressure at 60° C., and vacuum dried at 30° C. for 24 hours. A mixture of basic egg yolk lecithin and red ginseng extract was completed.

A mixture of the basic type yolk lecithin and red ginseng extract as described above and a mixture of high purity egg yolk lecithin and red ginseng extract to be described later, a mixture of hydrolysis basic type yolk lecithin and red ginseng extract, and red ginseng extract that are applied jointly in a mixture of hydrolyzed high purity egg yolk lecithin and red ginseng extract Is a product name of Nonghyup Red Ginseng Co., Ltd. Red Ginseng Jeong Prime, a 6-year-old red ginseng concentrate with a main ginsenoside content of 6 mg/g.

On the other hand, a mixture of high-purity egg yolk lecithin and red ginseng extract is prepared through the following process and applied to the absorbency experiment described later.

100 g of dry egg yolk powder and 1,000 ml of alcohol with a purity of 95% were added to a 2 L reactor and stirred at 300 RPM for 1 hour at room temperature, followed by filtration with Whatman No. 2 filter paper to form an egg yolk solution.

The yolk solution was concentrated with a rotary reduced pressure concentrator to form 200 ml of yolk concentrate.

After mixing the egg yolk concentrate with 600 ml of acetone at 15° C. to remove the supernatant, the process of removing supernatant by further mixing 300 ml of acetone at 15° C. was repeated twice to form a fluid sediment.

The flowable sediment was concentrated under reduced pressure to obtain 11 g of high-purity egg yolk lecithin, and as a result of analysis by high-speed liquid chromatography to investigate the main phospholipid content in the high-purity egg yolk lecithin, 76% of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) It was found to contain 16%.

After mixing 3 g of the high-purity egg yolk lecithin and 100 ml of alcohol, heating and dissolving at 30° C. for 10 minutes, 1 g of red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed, concentrated under reduced pressure at 60° C., and vacuum dried again at 30° C. for 24 hours. A mixture of high purity egg yolk lecithin and red ginseng extract was completed.

In addition, the mixture of the basic hydrolyzed egg yolk lecithin and the red ginseng extract is prepared through the following process and applied to the absorbency experiment described later.

50 g of the basic egg yolk lecithin obtained in the process of preparing a mixture of the aforementioned basic egg yolk lecithin and red ginseng extract, 5 ml of sodium acetate buffer pH6.0 containing 100 mM calcium chloride, and 2 ml of recytase are put into a double jacket beaker and placed at 40°C. The mixture was stirred for 2 hours to form a lecithin solution.

Dry lecithin was formed by mixing 500 ml of 95% purity alcohol with the lecithin solution, dissolving it by heating to 65° C., and then concentrating under reduced pressure to remove moisture and alcohol.

The enzyme was inactivated by treating the dried degraded lecithin at 90° C. for 10 minutes in a nitrogen atmosphere, and then dissolved by adding 500 ml of alcohol, filtered and concentrated to obtain 38 g of hydrolyzed basic egg yolk lecithin. As a result of analysis by high-speed liquid chromatography to investigate the main phospholipid content in the degraded basic egg yolk lecithin, 35% of phosphatidylcholine (PC), 6% of phosphatidylethanolamine (PE), 5% of lysophosphatidylcholine and 2.7% of lysophosphatidylethanolamine Was confirmed.

6 g of the hydrolyzed basic egg yolk lecithin and 100 ml of alcohol were mixed and dissolved by heating at 30° C. for 10 minutes, and then 1 g of red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed, concentrated under reduced pressure at 60° C., and vacuumed again at 30° C. for 24 hours. The mixture was dried to complete a mixture of hydrolyzed basic egg yolk lecithin and red ginseng extract.

In addition, a mixture of hydrolyzed high-purity egg yolk lecithin and red ginseng extract is prepared through the following process and applied to the absorbency experiment described later.

5 g of high purity egg yolk lecithin obtained in the process of preparing a mixture of the above-mentioned high purity egg yolk lecithin and red ginseng extract, 40 ml of sodium acetate buffer pH6.0 containing 100 mM calcium chloride, 0.5 ml of recitase and 50 ml of ethyl acetate in a double jacket beaker And stirred at 40°C for 2 hours to form a lecithin solution.

After mixing and stirring 500 ml of ethyl acetate in the lecithin solution, the precipitate was removed to remove the supernatant, and 500 ml of 95% purity was mixed with the remaining precipitate, dissolved by heating to 65° C., and concentrated under reduced pressure to obtain moisture and alcohol. Dry decomposition lecithin was formed by removal.

After adding 100 ml of alcohol to the dry-degraded lecithin, it was filtered and concentrated to obtain 3.1 g of hydrolyzed high-purity egg yolk lecithin, and analyzed by high-speed liquid chromatography to investigate the main phospholipid content in the hydrolyzed high-purity egg yolk lecithin. As a result, it was found that 56% of phosphatidylcholine (PC), 9% of phosphatidylethanolamine (PE), 7% of lysophosphatidylcholine, and 4.2% of lysophosphatidylethanolamine were contained.

3 g of the hydrolyzed high-purity egg yolk lecithin and 100 ml of alcohol were mixed and dissolved by heating at 30° C. for 10 minutes, and then 1 g of red ginseng extract of Nonghyup Red Ginseng Co., Ltd. was mixed, concentrated under reduced pressure at 60° C., and vacuumed again at 30° C. for 24 hours. Drying to complete a mixture of hydrolyzed high purity egg yolk lecithin and red ginseng extract.

The following tests were conducted to confirm the effect of enhancing the absorption of the active ingredient of the egg yolk lecithin and red ginseng extract prepared by the above process, that is, the effect of promoting saponin absorption.

Experiment 1. Intestinal absorption test

5 weeks old male SD rats (SD-rat), fasted for 12 hours, were sacrificed, and the small intestine was washed and 10 cm of the beginning of the plant was taken as an experiment.

The intestine, the intestine, is turned over and sutured at one end, 1 ml of KHB (Krebs-Henseleit Bicarbonate) buffer (pH7.4) containing 0.1% glucose is added as a serosal fluid (inner compartment), and then the other end is sutured. Sa, sac).

1 ml of distilled water per 80 mg of red ginseng extract, mixture of basic yolk lecithin and red ginseng extract, mixture of high purity egg yolk lecithin and red ginseng extract, mixture of hydrolyzed basic egg yolk lecithin and red ginseng extract, and mixture of hydrolyzed high purity egg yolk lecithin and red ginseng extract 80 mg Was mixed to form a sample, and 0.5 ml of this sample and 49.5 ml of KHB buffer (pH7.4) were mixed to form a mucosal fluid (outer compartment).

After inserting the sac into the mucosal fluid, serosal fluid in the sac was collected after 30 minutes and 60 minutes, respectively, and the absorbance was measured at 205 nm and analyzed using high-speed liquid chromatography. Absorbance was calculated, but the result was obtained by repeating three experiments on the same sample.

As shown in the following Table 1 and Figure 2, compared to a sample of red ginseng extract alone, a mixture of basic egg yolk lecithin and red ginseng extract, a mixture of high purity egg yolk lecithin and red ginseng extract, hydrolysis, and a mixture of basic egg yolk lecithin and red ginseng extract and hydrolysis high purity It was found that the absorption of the mixture of egg yolk lecithin and red ginseng extract was high.

Results of intestinal absorption division Absorption after 30 minutes
(mg/g sac) Absorption after 60 minutes
(mg/g sac) Sample of red ginseng extract 3.5±0.3 5.6±1.7 Basic egg yolk lecithin and red ginseng extract mixture 3.9±0.5 6.5±1.3 High purity egg yolk lecithin and red ginseng extract mixture 4.5±0.4 5.8±0.7 Basic hydrolysis egg yolk lecithin and red ginseng extract mixture 4.1±0.6 6.9±1.1 Hydrolysis high purity egg yolk lecithin and red ginseng extract mixture 4.3±0.7 6.5±0.9

Experiment 2. Uptake experiment using Caco-2 cell

Absorption was investigated using Caco-2 cell, a colorectal cancer cell from ATCC (American Type Culture Collection).

Dulbecco's Modifies Eagle's medium containing 20% fecal bovine serume, 1% non-essential amino acid, 100units/ml penicillin and 0.1mg/ml streptomycin was applied as a culture medium to form a caco-2 cell monolayer membrane cultured in 6-well for 14 days. Used.

After washing the cell monolayer with 37° C. HBSS (without phenol red, 10 mM HEPES, pH 7.2), starvated conditions were formed and inhaled while incubating for 30 minutes, and the red ginseng extract and the basic egg yolk lecithin and red ginseng extract described above , A mixture of high purity egg yolk lecithin and red ginseng extract, a mixture of hydrolyzed basic egg yolk lecithin and red ginseng extract, and a mixture of hydrolyzed high purity egg yolk lecithin and red ginseng extract were added to HBSS.

Then, while incubating in a carbon dioxide incubator, after 60 minutes and 180 minutes, the sample mixture was removed by suction, washed with PBS at 4°C, and 1 ml of 1% Triton X-100 was dispensed at 1 ml to analyze the cells.

The lysis cell was allowed to stand for 5 minutes by adding 20 μl of phosphoric acid (85%), and then centrifuged for 30 minutes at 1,200 RPM, and ginsenoside from supernatant was subjected to high-speed liquid chromatography analysis, and the precipitate was 5% SDS (in 0.1N NaOH) was dissolved in 1 ml, and then the protein amount was measured.

As shown in Tables 2 and 3 below, a mixture of basic egg yolk lecithin and red ginseng extract, a mixture of high purity egg yolk lecithin and red ginseng extract, a mixture of hydrolysis basic egg yolk lecithin and red ginseng extract, and hydrolysis of highly purified egg yolk lecithin and red ginseng extract The intake of the mixture increased with time, while the red ginseng extract alone showed a tendency to decrease.

Production of F2 ginsenosides by Caco-2 cells division Content after 60 minutes
(㎍/mg protein) Content after 180 minutes
(㎍/mg protein) Sample of red ginseng extract 10±0.8 8.6±0.5 Basic egg yolk lecithin and red ginseng extract mixture 12±1.1 18.1±1.3 High purity egg yolk lecithin and red ginseng extract mixture 16.5±1.3 18.8±2.7 Basic hydrolysis egg yolk lecithin and red ginseng extract mixture 20.1±0.6 22.9±1.7 Hydrolysis high purity egg yolk lecithin and red ginseng extract mixture 21.3±0.7 26.5±1.9

Experiment 3. SD rat absorption rate experiment

Depending on the sample administered, 9-week-old female SD rats are administered with a red ginseng extract group, a mixture of basic egg yolk lecithin and a red ginseng extract group, a mixture of high purity egg yolk lecithin and a red ginseng extract group, a hydrolyzed basic egg yolk lecithin and a red ginseng extract mixture group, and a hydrolyzed high purity egg yolk The lecithin and red ginseng extract mixtures were classified into 5 groups, and each group was composed of 5 to 6 animals.

SD mice in each group were orally administered with 8 mg of sample per 1 g of body weight after 12 hours of fasting, blood was collected after 30 minutes, 60 minutes, and 240 minutes, and 20 μl of 85% phosphoric acid was added to 1 ml of serum and left for 5 minutes. After centrifugation for 5 minutes at 14,000 RPM, the supernatant was recovered, treated with a C18 cartridge, and subjected to high-speed liquid chromatography analysis.

The amount of ginsenoside in the blood for each blood collection time was measured for Rk1 ginsenoside content for 30 minutes and 60 minutes, and Rg5 ginsenoside content was measured for blood collected after 240 minutes.

As shown in Tables 3 and 4, the mixture of the above-mentioned basic egg yolk lecithin and red ginseng extract, a mixture of high purity egg yolk lecithin and red ginseng extract, a mixture of hydrolysis basic egg yolk lecithin and red ginseng extract, and hydrolysis high purity egg yolk lecithin and red ginseng The blood ginsenoside content of the SD rats to which the mixture of extracts was administered was higher than that of the SD rats to which the red ginseng extract alone sample was administered.

Ginsenoside content in the blood of SD rats division
Rk1 content Rg5 content 30 minutes later
(Μg/ml) 60 minutes later
(Μg/ml) 240 minutes later
(Μg/ml) Sample of red ginseng extract 2.6±0.5 4.5±0.7 1.6±0.5 Basic egg yolk lecithin and red ginseng extract mixture 6.2±1.1 5.8±1.6 2.7±0.6 High purity egg yolk lecithin and red ginseng extract mixture 4.6±1.2 4.9±1.7 2.5±0.6 Basic hydrolysis egg yolk lecithin and red ginseng extract mixture 7.2±1.6 5.6±1.3 4.2±1.6 Hydrolysis high purity egg yolk lecithin and red ginseng extract mixture 6.8±0.6 6.6±1.9 5.8±0.9

Through the experiment as described above, it was possible to confirm the excellent saponin absorption rate of the egg yolk lecithin and red ginseng extract mixture.

In particular, egg yolk lecithin has not only an excellent health-promoting effect in itself, but is derived from natural products, and thus has very little human harmfulness compared to other synthetic phospholipids, and thus can secure excellent safety in the finished composition.

Therefore, the synergistic effect of the health promoting effect can be expected through the combination with the red ginseng extract, and a food composition having both safety and human absorbency can be constructed.

In particular, as in the above-described hydrolysis-based egg yolk lecithin and hydrolysis high-purity egg yolk lecithin, hydrolysis of egg yolk lecithin improves the inclusion efficiency of the active ingredient in the red ginseng extract, and can further improve the human absorption of the egg yolk lecithin and red ginseng extract. have.

However, when excessively hydrolyzed in the application of the hydrolyzed egg yolk lecithin to form an excess of lyso-lecithin in the whole yolk lecithin, the inclusion effect of the active ingredient in the red ginseng extract not only decreases, but also the lysolecithin It is desirable to form an appropriate content as it can be precipitated.

That is, in applying the hydrolyzed egg yolk lecithin, regardless of the purity of the egg yolk lecithin, it is preferable to maintain the ratio of lysolecithin to 10% to 20% of the total egg yolk lecithin, which is 10% of lysolecithin. If it is less than the time and cost of hydrolysis treatment, it is not possible to expect a significant improvement in absorption rate through hydrolysis, and if it exceeds 20%, the inclusion efficiency of the red ginseng active ingredient is lowered and the precipitation of excess lysolecithin This is because the properties and functionality of the finished product deteriorates.

As described above, it was found that the hydrolysis-based egg yolk lecithin contained 35% of phosphatidylcholine, 6% of phosphatidylethanolamine, 5% of lysophosphatidylcholine, and 2.7% of lysophosphatidylethanolamine. Of the total amount of phosphatidylethanolamine, the ratio of lysocycitic lysophosphatidylcholine and lysophosphatidylethanolamine was found to be about 15.8%, and in hydrolyzed high-purity egg yolk lecithin, phosphatidylcholine 56%, phosphatidylethanolamine 9%, lysophosphatidylcholine 7%, and lysophosphatidylethanolamine It was found that the phosphatidylethanolamine contained 4.2%, indicating that the ratio of lysolecithin among egg yolk lecithin was about 14.7%.

That is, when the hydrolyzed egg yolk lecithin is applied, the ratio of lysolecithin in egg yolk lecithin is 15.8% and 14.7%, respectively, so that an appropriate lysolecithin ratio is formed, and as a result, excellent absorption effect as in Experiments 1 to 3 described above. It can express.

As such, by applying the egg yolk lecithin base material, which is divided into the basic egg yolk lecithin, high purity egg yolk lecithin, hydrolyzed egg yolk lecithin, and hydrolyzed egg yolk lecithin, it is possible to promote smooth bioabsorption of the active ingredients of red ginseng, thereby making it unique to red ginseng. The effect of can be utilized for 10 minutes. In the present invention, a further increased effect can be obtained by mixing a mixture of pomegranate extract with egg yolk lecithin.

That is, the method of preparing the composition of the present invention is a mixing step of mixing the above-described basic material, egg yolk lecithin, high-purity egg yolk lecithin, hydrolyzed basic egg yolk lecithin, hydrolyzed high-purity egg yolk lecithin, or a mixture of pomegranate extract and red ginseng extract in a mixture thereof ( S30) is completed by performing.

The characteristics of the pomegranate extract, which is a mixed material mixed with the egg yolk lecithin base material together with the red ginseng extract in the mixing step (S30), are as follows.

Pomegranate extract is a viscous liquid formulation that concentrates the active ingredient extracted from the pomegranate fruit rich in feminine hormone-like ingredients, and in the present invention, after grinding the dried pomegranate, mix and heat the alcohol by 20 times by weight to heat the active ingredient. After extraction, filtration and concentration of the filtrate, 16 g of pomegranate extract per 100 g of dry ground pomegranate was obtained.

In performing the mixing step (S30), the pomegranate extract may be mixed with the egg yolk lecithin base material along with the red ginseng extract.

In addition, in order to promote uniform and stable mixing of egg yolk lecithin and red ginseng extract as a base material in the mixing step (S30), once the egg yolk lecithin and alcohol are mixed and dissolved, the above-mentioned mixed material and red ginseng extract are mixed in this solution, The process of concentrating it again may be performed.

On the other hand, the mixing ratio applied in the mixing step (S30) is 2 g to 15 g of yolk lecithin per 1 g of red ginseng and 0.1 g to 3 g of mixing material is preferred for homogeneous mixing and sensory quality, and the mixing amount when mixing alcohol is 1 g of red ginseng extract It is preferable to apply 50 ml to 200 ml of sugar alcohol, and the mixing and concentration efficiency can be promoted by treating the mixture in a warm state of 30°C to 60°C when performing the mixing step (S30).

S11: egg yolk solution formation step
S12: Egg yolk concentrate phase
S20: Lecithin formation step
S21: Concentration stage
S22: Sedimentation concentrate phase
S23: mixed sedimentation step
S25: Lecithin dissolution step
S26: lysate drying step
S29: Lecithin fixing step
S30: mixing step

Claims (1)

In the method for preparing a composition containing yolk lecithin-based red ginseng,
An egg yolk solution forming step (S11) of mixing the dried egg yolk powder and the alcohol and filtering to form an egg yolk solution;
An egg yolk solution concentration step (S12) of concentrating so that the volume of the yolk solution is reduced to 10% to 30% of the volume before concentration;
A lecithin forming step (S20) of concentrating the yolk concentrate again to complete a half-liquid semi-solid yolk lecithin;
A lecithin dissolving step (S25) in which the egg yolk lecithin is mixed with a sodium acetate buffer solution and a recitase to form a lecithin solution;
A lysate drying step (S26) of mixing and dissolving alcohol in the lecithin solution to dry to form dry decomposition lecithin;
A lecithin fixing step (S29) in which the dry decomposition lecithin is heat-treated in a nitrogen atmosphere to inactivate the enzyme, add alcohol, filter, concentrate, and dry to complete the hydrolysis egg yolk lecithin as a base material;
After mixing and filtering the dried and ground pomegranate and spirits, the mixture is a pomegranate extract concentrated with filtrate, and the base material and the red ginseng extract are mixed. Method of manufacturing a composition containing yolk lecithin-based red ginseng and pomegranate, characterized by consisting of a mixing step (S30) of mixing at a ratio of.

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