KR102182076B1 - Culture medium composition for lactobacillus comprising mushroom extract, fermented composition thereof, and a method for preparing the same - Google Patents

Abstract

Disclosed is a method for manufacturing a lactic acid bacteria fermented composition containing a mushroom fruit body extract. The present invention comprises the following steps: manufacturing a mushroom extract by containing 3 to 15 wt% of nonfat dry milk, 80 to 95 wt% of the mushroom fruit body extract, and 2 to 5 wt% of fructooligosaccharide; adding the mushroom extract and fructooligosaccharide to nonfat dry milk to homogenize the same; heat-treating the homogenized medium; cooling the heat-treated medium; inoculating a lactic acid bacteria strain to the medium composition; culturing the inoculated lactic acid bacteria strain; and aging the cultured lactic acid bacteria strain. The present invention has an effect of greatly improving a fermentation rate.

Description

Lactobacillus medium composition containing mushroom fruiting body extract, lactic acid bacteria fermentation composition using the same, and its manufacturing method {CULTURE MEDIUM COMPOSITION FOR LACTOBACILLUS COMPRISING MUSHROOM EXTRACT, FERMENTED COMPOSITION THEREOF, AND A METHOD FOR PREPARING THE SAME}

The present invention relates to a lactic acid bacteria fermentation composition using a lactic acid bacteria medium composition and a method for preparing the same, and more specifically, by preparing a lactic acid bacteria fermentation composition using a lactic acid bacteria medium composition containing a mushroom fruiting body extract, the antithrombotic and It relates to a lactic acid bacterium medium composition containing a mushroom fruiting body extract, a lactic acid bacterium fermentation composition using the same, and a method of manufacturing the same, so as to increase the effect of anti-lipid, anti-bacterial, anti-disease, and digestion and absorption.

The most important concern for modern people is to promote health through prevention and treatment of various adult diseases. Research on the search for physiologically active substances for this is being actively conducted in various directions. Among the food ingredients, a number of natural ingredients having an effect of improving lipids and natural ingredients having an antioxidant effect have been reported. In particular, mushrooms, which are widely used for edible and medicinal purposes, are also attracting great interest as antioxidants. In addition, lactic acid fermented milk is also in the spotlight as a functional food for preventing aging and preventing adult diseases through antioxidant activity.

Registered Patent No. 10-0445685 describes a lactic acid bacterium medium composition containing mushroom powder or mushroom extract. In the patent, by fermenting lactic acid bacteria using such a lactic acid bacteria medium composition, a mushroom lactic acid fermentation composition that maintains or enhances the pharmacological effects such as antioxidant activity of mushrooms, and increases the fermentation rate of lactic acid bacteria or enhances the pharmacological effect of lactic acid bacteria. Is described.

Registered Patent No. 10-0534066 describes a fermentation broth of lactic acid bacteria having an effect on lowering blood sugar and a method of preparing the fermentation broth. In the above patent, it is described that the fermented mushroom lactic acid bacteria has a component effective in lowering the blood sugar level of diabetic patients, and thus has a remarkable effect in the treatment of insulin-independent diabetes in particular.

Seaweed polysaccharides are polysaccharides extracted from seaweeds and have been reported to have anticancer effects. Application No. 10-1993-0002251 describes a health supplement with anticancer effect including polysaccharides extracted from seaweed and a method of manufacturing the same. In the above application, the seaweed used is a variety of edible seaweeds such as laver, seaweed, kelp, roll, green seaweed, soybean paste and hatban, which are immersed in water at 90-100°C, extracted with hot water for 8 hours, and then centrifuged 95% It describes a seaweed polysaccharide product made by precipitating the polysaccharide extracted as ethanol, dialyzing it in a dialysis membrane, and then freeze-drying it.

Republic of Korea Patent Publication No. 10-2019-0073652 (2019.06.27)

An object of the present invention is to ferment lactic acid bacteria through a medium composition containing mushroom fruiting body extract, thereby improving the pharmacological effects of mushrooms and lactic acid bacteria such as antithrombotic and antilipid, antibacterial, anticancer, antidiabetic, or antioxidant. It is to provide a lactic acid bacteria medium composition containing a mushroom fruiting body extract, a lactic acid bacteria fermentation composition using the same, and a method of manufacturing the same.

Another object of the present invention is to provide a lactic acid bacterium medium composition containing a mushroom fruiting body extract, a lactic acid bacterium fermentation composition using the same, and a method for producing the same, so that the content of the fruiting body can be greatly increased by improving the manufacturing process of the mushroom fruiting body extract.

Another object of the present invention is to provide a lactic acid bacterium medium composition containing a mushroom fruiting body extract, and a lactic acid bacterium fermentation composition using the same, and a method for producing the same, by using a medium composition containing a mushroom fruiting body extract, so that the fermentation rate can be greatly improved. Have.

In order to achieve the above object, the lactic acid bacteria medium composition according to an embodiment of the present invention comprises 3 to 15% by weight of skim milk powder, 80 to 95% by weight of mushroom fruiting body extract and 2 to 5% by weight of fructooligosaccharide, and the mushroom The fruiting body extract is characterized in that it is extracted from at least one or more mushrooms selected from reishi mushrooms, shiitake mushrooms and king oyster mushrooms.

The mushroom lactic acid bacteria medium composition is characterized in that any one or more selected from mushroom powder, chicory extract, dextrin, or purified water is additionally included.

A method of preparing a lactic acid bacteria fermentation composition containing a mushroom fruiting body extract according to another embodiment of the present invention,

Preparing a mushroom extract comprising 3 to 15% by weight of skim milk powder, 80 to 95% by weight of mushroom fruiting body extract, and 2 to 5% by weight of fructooligosaccharide; Homogenizing by adding the mushroom extract and fructooligosaccharide to skim milk powder; Heating the homogenized medium; Cooling the heat-treated medium; Inoculating the lactic acid bacteria strain in the medium composition; Culturing the inoculated lactic acid bacteria strain; And aging the cultured lactic acid bacteria strain.

In the step of preparing the mushroom extract, one or more mushrooms selected from among reishi mushrooms, shiitake mushrooms and new matsutake mushrooms are added to an autoclave in a weight ratio of 1:1:5 to 25, and purified water of 8 to 10 times the total weight ratio of the mushroom fruit bodies is added. Adding, heating at 121° C. for 2 hours, and then first cooling; After the first cooling step, heating at 85° C. for 2 hours, followed by secondary cooling; And after the second cooling step, heating at 60° C. for 2 hours and then leaving it at room temperature for 6 hours to thirdly cool until the final temperature drops to 30° C. or less.

The step of culturing the lactic acid bacteria strain includes the step of culturing for 5 to 18 hours in an incubator of 34 to 40 ℃, the step of aging the lactic acid bacteria strain is characterized in that it comprises the step of aging for 12 to 18 hours at 4 ℃ or less.

According to the present invention, by fermenting lactic acid bacteria through a medium composition containing mushroom fruiting body extract, the pharmacological effects of mushrooms and lactic acid bacteria such as antithrombotic and antilipid, antibacterial, anticancer, antidiabetic, or antioxidant are improved. There is an effect that can be made.

According to the present invention, there is an effect of significantly increasing the content of the fruiting body by improving the manufacturing process of the mushroom fruiting body extract.

According to the present invention, by using a medium composition containing a mushroom fruiting body extract, there is an effect that can greatly improve the fermentation rate.

Hereinafter, a lactic acid bacteria medium composition containing a mushroom fruiting body extract according to the present invention, a lactic acid bacteria fermentation composition using the same, and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.

The lactic acid bacteria medium composition according to the present invention includes skim milk powder, mushroom fruiting body extract, and fructooligosaccharide. At this time, the mixing ratio of the composition may include 3 to 15% by weight of skim milk powder, 80 to 95% by weight of mushroom fruiting body extract, and 2 to 5% by weight of fructooligosaccharide.

Optionally, the mushroom lactic acid bacteria medium composition of the present invention may additionally contain mushroom powder, chicory extract, dextrin, or purified water. Mushroom powder may be contained in an amount of 0.1 to 5% by weight relative to the medium composition, chicory extract may be contained in an amount of 2 to 5% by weight, and dextrin may be contained in an amount of 0.5 to 15% by weight, , Purified water can form the remaining amount of the medium composition.

The lactic acid bacterium medium composition of the present invention contains an excess of mushroom fruiting bodies or mycelium extracts compared to the prior art, and may include 80 to 95% by weight, preferably 90 to 95% by weight of the mushroom fruiting bodies or mycelium extracts. Mushroom fruiting bodies or mycelium are edible mushrooms or medicinal mushroom fruiting bodies or mycelium. In particular, a mushroom fruiting body or mycelium derived from one or two or more of shiitake mushrooms, shiitake mushrooms, and king oyster mushrooms is used, preferably mushroom fruiting bodies or mycelium derived from shiitake mushrooms and reishi mushrooms. In this case, it is preferable to use a mixture of shiitake mushrooms and reishi mushrooms in a weight ratio of 0.3 to 1: 1 to 3. When shiitake mushrooms, matsutake mushrooms and reishi mushrooms are used, they are preferably mixed in a weight ratio of 0.5-5:0.5-5:0.5-3, and more preferably 4:4:2.

Edible mushrooms are composed of 70-95% moisture and 5-30% organic and inorganic ingredients, while dried mushrooms contain 15-30% protein, 2-10% fat and 50% soluble inorganic matter. It contains 5-10% of crude fiber, gallium, phosphoric acid, and ash.

In general, delicious edible mushrooms contain a lot of amino acids, manit, trehalose, and other vitamins and enzymes, such as ergosterine, a precursor of vitamin B2 and vitamin D. In addition, recently, mushrooms are known to be effective in inhibiting aging and preventing and treating adult diseases such as anticancer effect, antimutagenic effect, serum lipid-lowering effect, and immunity enhancing effect, and their use is increasing day by day as well as for edible use. Mushrooms that are expected to have physiological activity include edible and medicinal mushrooms such as ganoderma lucidum, shiitake, bird pine, prickly pear, agaricus, ink, wood ear, horseshoe and stone ear.

In particular, polysaccharide protein complex, which is a polysaccharide and protein complex contained in hot water extract as a medicinal ingredient of reishi mushroom, has been reported, and the effect of inhibiting cancer cell growth, treating essential hypertension, and inhibiting the production of lipid peroxide has been reported. Shiitake mushrooms, which are widely used for food, are widely used for medicinal purposes as they have anticancer activity, cholesterol-lowering effect, tonicity, diuresis, high blood pressure, nephritis, asthma, gastric ulcers, etc., and shiitake mushroom hot water extract is used in serum and soy sauce. It has been reported that the lipid-lowering action and the inhibitory action of liver damage have been reported. In addition, it has been reported that the polysaccharide extracts of the pine oyster mushroom have serum cholesterol-lowering effect, the inhibitory effect of carbon tetrachloride-induced liver damage, and the antioxidant effect of the fruiting body and mycelium extracts of matsutake mushrooms.

The lactic acid bacteria medium composition may be prepared by mixing and homogenizing the components of the medium composition described above. Specifically, preparing a mushroom extract; Homogenizing by adding mushroom extract and fructooligosaccharide to skim milk powder; Heating the homogenized medium; And it may be prepared by a manufacturing method comprising the step of cooling the heat-treated medium.

At this time, the process of manufacturing the mushroom extract is as follows.

1) At least one mushroom selected from reishi mushroom, shiitake, and king matsutake is put into an autoclave at a weight ratio of 1:1:5 to 25, and purified water of 8 to 10 times the total weight ratio of the mushroom fruit bodies is added, and at 121°C for 2 hours After heating during, it is first cooled.

2) After that, it is heated again at 85° C. for 2 hours, followed by secondary cooling.

3) Finally, after heating at 60℃ for 2 hours, let stand at room temperature for 6 hours, and then cool for 3rd until the final temperature drops below 30℃.

The present invention provides a mushroom lactic acid bacteria fermentation composition obtained by inoculating lactic acid bacteria in the prepared lactic acid bacteria medium composition.

The mushroom lactic acid bacteria fermentation composition of the present invention comprises the steps of preparing the lactic acid bacteria medium composition; Inoculating the lactic acid bacteria strain in the medium composition; Culturing the inoculated lactic acid bacteria strain; It can be prepared by a method comprising the step of aging the cultured lactic acid bacteria strain.

Preparing the lactic acid bacteria medium composition includes a step of heating the prepared medium composition at 80° C. for 30 minutes and then cooling it to 37° C.

The step of inoculating the lactic acid bacteria strain may include inoculating the cooled medium composition with 0.01 to 5% by weight, preferably 0.01 to 3% by weight, more preferably 3% by weight of the total weight of the medium composition. . The lactic acid bacteria used at this time is preferably a complex lactic acid strain ABT-B strain.

In addition, inoculation of the lactic acid bacteria strain is preferably dropped directly when the lactic acid bacteria medium composition is 37 to 39 ℃.

As bacteria belonging to lactic acid bacteria, there are dozens of species such as streptococcus, tediococas, leukonostock, lactic acid bacillus, and bifeeder number bacteria. Lactobacillus is widely distributed in nature, ranging from the digestive tract of humans and animals to dozens of agricultural products. Bulgarian, yogurt, and thermophilus are used to manufacture yogurt, and yogurt, casei, and ash are used to manufacture lactic acid bacteria. Pilus bacteria are used, and in the manufacture of cheese, casei bacteria, cremris bacteria, heberikis bacteria, milk streptococci are used, and flexible streptococcus is also used in fermented butter. In this way, in each manufacturing process in the food processing process, a certain kind of lactic acid bacteria is involved.

Lactobacillus adheres to the intestinal epithelial cells and metabolizes them to secrete lactic acid, fatty acids (lower grade), antibiotics (bacteriocin), and H2O2 to suppress harmful bacteria.HMG (Hydroxy Methyl Glutaric), Orotic Acid, produced by fermentation of lactic acid bacteria, Cholesterol production is inhibited by Uric Acid, and in particular, Lactobacillus acidophilus (a type of lactic acid bacteria) directly decomposes cholesterol. In addition, lactic acid bacteria rapidly detect bacteria and viruses through the activation of microwaves that detect pathogens in the immune system, prevent cancer cell proliferation by promoting lymphocyte division, increase the production of IgA, an antibody in the blood, and enhance gamma-interferon production to increase immunity. It not only promotes, but also enhances the nutritional value of food, acts to suppress endogenous infection, inhibits the growth and kills of harmful bacteria that produce carcinogens in the intestine, and has an anticancer effect.

The step of culturing the lactic acid bacteria strain may include culturing for 5 to 18 hours, preferably 10 to 12 hours in an incubator of 34 to 40°C, preferably 37 to 40°C.

The aging step of lactic acid bacteria strain may include a step of aging at 4° C. or less for 10 hours or more, preferably 12 to 18 hours or more.

Optionally, the lactic acid bacteria medium composition provided before the culturing step of the lactic acid bacteria strain may be sterilized by heating at a temperature of 80 to 100° C. for 1 to 2 hours.

Hereinafter, various experimental examples, examples and comparative examples are described in order to more specifically describe the present invention. However, it should not be judged that the present invention is limited by the description of the following examples.

<Experimental Example 1>

After heating at 121℃ for 2 hours in a high pressure sterilizer at a weight ratio of 200g of reishi mushrooms, 200g of shiitake mushrooms, and 500g of white pine mushrooms, the first cooling, and then again heating at 85℃ for 2 hours, then the second cooling, and finally at 60℃ for 2 hours. After heating for a period of time, it was left at room temperature for 6 hours, and the extract was third cooled until the final temperature dropped to 30° C. or less, and the content of fruiting bodies contained in the extract was measured.

<Comparative Experimental Example 1>

The mixture of 200 g of reishi mushrooms, 200 g of shiitake mushrooms, and 500 g of white pine mushrooms was heated in a high pressure sterilizer at 121°C for 2 hours, then left at room temperature for 6 hours, and then cooled until the final temperature drops to 30°C or less to prepare an extract. , Measure the content of fruiting bodies contained in the extract.

Fruiting body content division Fruiting body content (%) Experimental Example 1 9.81% Comparative Experimental Example 1 7.26%

It can be seen that the fact that the content of the fruiting body is high can greatly improve the pharmacological effect by increasing the intake amount at the same amount.

<Example>

In accordance with the present invention, 100 g of skim milk powder, 30 g of fructo-oligosaccharide, and 870 g of mushroom extracts (reishi mushroom, shiitake, and matsutake) were mixed and homogenized to prepare a lactic acid bacteria medium composition. The prepared lactic acid bacteria medium composition was heated at 100° C. for 1 hour, cooled to 37° C., and then inoculated with 3 g of ABT-B mixed lactic acid strains (Lactobacillus acidophilus, Bifidobacterium Longum, Streptococcus thermophilus), and inoculated at 37° C. After fermentation at 8 hours, it was stored refrigerated at 4° C. and aged for 24 hours.

<Comparative Example>

According to a general plain yogurt manufacturing method, 100 g of skim milk powder, 50 g of sugar, and 850 g of milk were mixed and homogenized to prepare a lactic acid bacteria medium composition. The prepared lactic acid bacteria medium composition was heated at 100° C. for 1 hour, cooled to 37° C., inoculated with 3 g of ABT-B mixed lactic acid strain, and fermented in a thermostat at 37° C. for 8 hours, and then at 4° C. Refrigerated and aged for 24 hours.

<Experimental Example 2> Comparison of the number of lactic acid bacteria

In order to find out the degree of proliferation of lactic acid bacteria in the lactic acid bacteria medium compositions of the Examples and Comparative Examples, the lactic acid bacteria were anaerobicly cultured at 37°C for 16 hours in the two mediums. After inoculating 3% of the Bifido bacterium longum KCTC8649P (Bifido bacterium longum KCTC8649P) seed, the Erlenmeyer flask space was replaced with CO2 from which O2 was removed, and incubated anaerobicly at 37°C for 16 hours. 100 µl of each culture solution was taken, diluted with a dilution solution, and then plated on a medium to form 30-300 colonies per plate. Then, the number of colonies that appeared after culturing in an anaerobic incubator at 37° C. for 48 hours was counted, and the number of viable cells was calculated by multiplying the dilution factor, and the results are shown in Table 2 below.

Number of lactobacilli division Number of lactic acid bacteria (CFU/g) Example 5,600,000,000,000 Comparative example 8,000,000,000

From Table 2, it can be seen that the lactic acid bacteria culture composition of the example according to the present invention proliferates the lactic acid bacteria at a high concentration much better than that of the conventional comparative example.

<Experimental Example 3> Anti-cholesterol effect

As experimental animals, 9 male ddY mice aged 6 weeks were used. Mice were classified into 3 groups, and each of the normal diet, the mushroom lactic acid bacteria fermentation composition according to Example 1, and the mushroom lactic acid bacteria fermentation composition according to Comparative Example 1 were added at a level of 15% in the diet and reared for 3 weeks.

After 3 weeks, blood was collected from the aorta of mice in group 3, and the cholesterol concentration in the blood was quantified using the cholesterol Wako Kit (Wako Junyaku, Osaka, Japan).

Normal diet Example 1 Dietary group Comparative Example 1 Dietary group Total cholesterol (ug/ml) 680.5/630.8/620.2 670.4/655.5/653.2 750.2/736.4/733.2 HDL-cholesterol (ug/ml) 451.2/445.4/441.5 480.2/477.5/473.5 445.6/438.9/436.5 Triglyceride (ug/ml) 1358/1332/1330 1112/1106/1005 1290/1268/1255 Phospholipid (ug/ml) 1005/998/950 968/966/952 980/963/943

Table 3 shows the cholesterol concentration in the blood. In the mouse group bred with the mushroom lactic acid bacteria fermentation composition according to the example, the concentration of HDL-cholesterol in the blood was increased compared to the mouse group raised with the mushroom lactic acid bacteria fermentation composition according to the normal diet group and the comparative example, whereas the concentration of triglyceride and phospholipid was increased. The concentration appeared to decrease. This indicates that the mushroom lactic acid bacteria fermentation composition according to the present invention enhances physiological activity by increasing the concentration of HDL-cholesterol compared to the conventional mushroom lactic acid bacteria fermentation composition. In addition, it shows the excellent anti-cholesterol effect of the lactic acid bacteria cultured in the lactic acid bacteria medium composition containing the mushroom fruiting body extract according to the present invention.

Claims (6)

delete delete delete Preparing a mushroom extract including skim milk powder, mushroom fruiting body extract, and fructooligosaccharide in a weight ratio of 100:870:30;
Homogenizing by adding the mushroom extract and fructooligosaccharide to skim milk powder;
Heating the homogenized medium;
Cooling the heat-treated medium;
Inoculating the lactic acid bacteria strain in the medium composition;
Culturing the inoculated lactic acid bacteria strain; And
Including; aging the cultured lactic acid bacteria strain;
The step of preparing the mushroom extract,
Reishi mushrooms, shiitake mushrooms, and white pine mushrooms are put in a high-pressure sterilizer at a weight ratio of 200:200:500, and purified water of 8-10 times the total weight ratio of the mushroom fruit bodies is added, heated at 121℃ for 2 hours, and then cooled step;
After the first cooling step, heating at 85° C. for 2 hours and then second cooling; And
After the second cooling step, heating at 60° C. for 2 hours and then standing at room temperature for 6 hours to perform third cooling until the final temperature falls below 30° C., including,
The step of culturing the lactic acid bacteria strain includes culturing for 8 hours in an incubator at 37°C,
The lactic acid bacteria strain aging step is a method for producing a lactic acid bacteria fermentation composition containing a mushroom fruiting body extract, characterized in that it comprises the step of aging for 24 hours at 4 ℃.

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